Hickory Smoked Vinasoy.

Makes 10 ounces. (The size of the bottle I use.)

1/4 cup soy sauce. I’ve used Kikkoman and Tamari. Either one.
1 cup apple cider vinegar. (Other vinegars OK. *Really* cheap balsamic
didn’t work well, though. Really good balsamic doesn’t need soy or smoke.)
1 tsp liquid smoke.

That’s it. The soy and vinegar smooth each other’s rough edges, and the
liquid smoke offers a good BBQ’ish flavor. When I’m using nutritional
yeast, I’ll pour a little vinasoy onto the yeast. Seems to work out well.

Cherry Pound Cake

Recipe By : Margaret Davis – From her own cookbook
Serving Size : 24 Preparation Time :0:30
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups sugar
1/2 cup shortening
1 cup butter
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cherry flavoring
1 cup milk
1/2 cup cherries in juice — chopped

Cream sugar, shortening and butter; add eggs, one at a time. Add flour,
baking powder, salt, and cherry flavoring alternately with milk. Beat until
creamy. Stir in cherries. Bake in greased tube pan at 325 degrees for 1 hour
and then increase heat to 350 degrees for 30 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : Cherry flavoring has been hard to find. I substitute juice from the
marachino cherries. I also add one tablespoon of vanilla to the recipe. –
John Setzler

ASPARAGUS CREPES WITH MUSHROOM DILL-SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
1/2 c Whole wheat pastry flour
1/4 ts Salt
3/4 c Soymilk
1 t Safflower oil
—–SAUCE—–
1 tb Margarine
1 sm Onion, quartered thinly
— sliced
1 ea Garlic clove, minced
1 c Small white mushrooms, slice
1 tb + 1 ts flour
3/4 c Soymilk
2 tb Fresh minced dill
1/2 ts Dried tarragon
2 ts Lemon juice
Salt pepper to taste
—–FILLING—–
24 ea Slender asparagus stalks

CREPES: Combine flour salt in mixing bowl. Make a
well in the centre pour in the soymilk oil. Beat
till smooth. Heat a 6 or 7-inch skillet. when hot,
pour in 1/4 c of batter tilt skillet till it’s
evenly coated. Cook over moderate heat till lightly
browned on the bottom. Flip brown the other side.
Remove set on a plate. Repeat with the rest of the
batter, you should have 6 crepes. SAUCE: Heat
margarine in a small pot. Add onion garlic saute
over moderate heat till onion is golden. Add
mushrooms cover. Cook till the mushrooms are limp
juicy. Sprinkle in the flour stir till it
disappears. Slowly pour in the soymilk, stirring.
Bring to a simmer, then stir in the dill tarragon.
Cook at a simmer till the sauce thickens. Stir in the
lemon juice season to taste. Remove from heat
cover. FILLING: Trim about 1/2-inch of the asparagus
stalks scrape off any tough looking skin. Cut
stalks in half steam till tender crisp. ASSEMBLE:
Place 6 asparagus stalks in the centre of each crepe,
letting the tips protrude from the top overlapping
the halved stalks in the centre if necessary. Spoon a
very small amount of sauce over the asparagus. fold
one end of the crepe in towards the centre overlap
the other end over it. Arrange the crepes, folded
side down, in an oiled, shallow baking dish. Spoon
remaining sauce evenly over the crepes. Bake in a
preheated 350F oven until just heated through. Serve
at once.

– – – – – – – – – – – – – – – – – –

OKRA-SHRIMP GUMBO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Whole tomatoes
1 1/2 Cook spoons plain flour
4 Stalks celery, chopped
3 lb Shrimp, peeled, deveined
1/8 c Cooking oil
4 qt Water
Salt and pepper to taste
1 lg Onion, chopped
1/2 Bell pepper, chopped
1/4 c Shallots, chopped
1 pt Salty oysters
2 Boxes frozen okra, unthawed

In large pot, make roux of flour and oil, stirring
until dark brown. Add vegs. until wilted. Cook okra
in separate pot by frying in grease until almost all
of rope is gone. Do not prepare ahead. Add shrimp
to vegs., cook until brigh pink. Add tomatoes, cook
about 5 minutes. Add cooked okra. Simmer for 5
min., add water, more or less depending upon
consistency you prefer. Season with salt and pepper.
Cook abt. 1 1/2 hrs. Add oysters 5 minutes before
gumbo is done. Serve with rice.

– – – – – – – – – – – – – – – – – –

CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRY S

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Diagonally (1-ounce) cut
-slices French bread
1/4 c Sifted powdered sugar
1 Tub (8-ounce) reduced-fat
-cream cheese
2 1/2 c 1% low-fat milk
1/3 c Sugar
1/2 ts Vanilla extract
4 Egg whites
2 Eggs
Vegetable cooking spray
Strawberry Sauce
Candied Lemon Rind

Strawberry Sauce

4 cups sliced strawberries
1/3 cup honey 3 tablespoons fresh lemon juice

Candied Lemon Rind

1 large lemon
1/4 cup sugar, divided
1 tablespoon water

Directions: Cut a horizontal slit through bottom crust
of each slice of bread to form a pocket. Combine
powdered sugar and cream cheese; stir well. Spread
mixture evenly into pockets of bread. Place 6 bread
slices in each of two large, shallow baking dishes;
set aside.

Combine milk, sugar, vanilla extract, egg whites, and
eggs in a bowl; beat well with a wire whisk. Pour milk
mixture evenly over bread slices. Cover and chill 1
hour or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray, and
place over medium heat until hot. Arrange half of
bread slices in skillet, and cook 3 minutes. Turn
bread over, and cook 3 minutes or until browned;
remove from skillet. Repeat procedure with the
remaining bread slices.

Serve with Strawberry Sauce, and garnish with Candied
Lemon Rind.

Directions for Strawberry Sauce: Combine all
ingredients in a bowl; stir well. Cover and let stand
1 hour. Yield: 3 cups (serving size: 1/2 cup).

Directions for Candied Lemon Rind: Using a vegetable
peeler, carefully remove rind from lemon. Cut rind
into 1/8-inch-thick strips; set aside.

Combine 2 tablespoons sugar and water in a 2-cup glass
measure. Microwave at HIGH 1 minute; stir in rind
strips. Microwave at HIGH 2 minutes, stirring every 30
seconds. Add remaining 2 tablespoons sugar, and toss
well. Spread rind in a single layer on wax paper; let
stand at room temperature until dry. Store in an
airtight container. Yield: 1/4 cup.

Nutritional Info:

Cheese-Stuffed French Toast With Strawberry Sauce:
CALORIES 517 (19% from fat); PROTEIN 17.8g; FAT 10.9g
(sat 5.4g, mono 3.9g, poly 1.2g); CARB 89.5g; FIBER
4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg

Strawberry Sauce: CALORIES 89 (4% from fat); PROTEIN
0.7g; FAT 0.4g (sat 0g, mono 0.1g, poly 0.2g); CARB
23.2g; FIBER 2.6g; CHOL 0mg; IRON 0.5mg; SODIUM 2mg;
CALC 16mg

Posted to MM-Recipes Digest V3 #2.TXT

– – – – – – – – – – – – – – – – – –

Title: Aunt Julia’s Paella
Categories: Pork, Chicken, Shrimp, Squid, Spanish
Yield: 6 servings

1 Chicken, cut up (Or 4 thighs
-and legs)
Salt and pepper to thaste
1 lb Lean pork, cut into 1-inch
-cubes=7F
1 md Onion, minced
2 Toes garlic, minced
Cut into 1 1/2 inch julliene
-strips:
1/2 lg Bell pepper
1 lg Carrot
1 Stalk celery
1 c Frozen green peas
1 1/2 lb Peeled shrimp
1 3/4 oz Jar sliced pimento
2 ts Capers, with juice
4 oz Jar pimento-stiffed green
-olives
1/2 lb Calamari (squid), cleaned
-and sliced
5 c Water
4 Chicken bouillon cubes
1 ts Saffron threads
2 1/2 c Uncle Ben’s (c) rice,
-uncooked
3 Hard boiled eggs, sliced
1/2 lb Unpeeled shrimp (heads on)
Oil for frying

{ Submitted by Chiqui Collier, Cookery N’Orleans Restaurant }

In a large electric skillet or paella pan, brown the chicken pieces
(that have been seasoned with salt and pepper) in a little oil.
Remove from the pan. Add the pork cubes to the drippinfs and brown
for about 5 minutes. Remove from the pan. To the pan drippings (add
a little more oil if necessary) add the onion, garlic, bell pepper,
celery and carrot. Stir-fry for 2 minutes.

Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and
pork. Stir. In a separate pot, bring the 5 cups of water to a boil;
stir in the bouillon cubes and saffron. Let it stand for 5 minutes
until dissolved.

Gently stir the rice into the skillet mixture. Slowly pour in enough
of the bouillon mixture to cover the rice and chicken pieces. Cover
and cook over low heat for about 20 minutes. Uncover and
decoaratively arrange the egg slices and raw unpeeled shrimp on the
top. (Add more broth as necessary to keep the rice moist.

Cover and steam for another 10 minutes until the shrimp are cooked
and the rice is tender. (Paella should be moist but not wet!) Place
the pan on a hot pad on the serving table and let everyone help
themselves.

Serve with a mixed green salad, red ripe tomatoes and some French
bread. Also mix up a pitcher of Sangria and enjoy!

Serves: 12.

[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ]=7F

Posted by Fred Peters

MMMMM

FREEZING DOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
See Below

I make brown and serve rolls all the time just let rise and bake 20
minutes at 250 DO NOT brown rolls let cool they will be slightly
tacky on top take out of pan let cool compeletly on a rack they will
keep up to 7 days in the fridge and 3 months in the freezer. wrap in
foil put in plastic bag. to bake let thaw at room temp then bake for
8 minutes at 350 till golden brown. This is a great way to make stuuf
ahead when having Easter, Thanksgiving or Christmas or any other
large dinner. I made cinnamon rolls the other day and just let the
machine (DAK TurboII) do the manual cycle and when done I rolled them
out and sliced them as usual and put them into 9″ pie pans. I froze
them without letting them rise any further. Before I went to bed one
night I took a pan out of the freezer and put on the counter. When I
got up the next morning I popped them in the oven. They were just as
good as if I had done it the normal way. I would think dinner rolls
would work the same if you had time to let them thaw. The other reply
about making them into “brown and serve” rolls sounds good, too.

– – – – – – – – – – – – – – – – – –

PASTA AND BEAN SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Elbow macaroni,shells, etc
2 T Safflower oil
1 x Med Onion, chopped
1 x Clove Garlic, minced
1/2 x Green Bell Pepper, chopped
3 c Vegetable stock or water
6 oz Can Tomato Paste (2/3 cup)
15 oz Can Chick Peas, drained *
16 oz Can Kidney beans, drained *
3/4 t Black pepper
1/2 t Summer savory
1/2 t Thyme leaves
1 d Cayenne Pepper

* rinsed well, then drained
GARNISH: grated Parmesan cheese, optional
Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir
in onion, garlic, and green pepper. Saute till tender. Stir in remaining
ingredients except macaroni. Cover and cook for 10 minutes. When pasta is
done, drain well. Stir into other ingredients. Heat. Garnish if desired.
Variations: – substitute or add other vegetables such as chopped sweet red
pepper, broccoli florets, or sliced mushrooms.
~ for Minestrone, substitute olive oil for safflower; add shredded carrot
to
sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme,
and
cayenne pepper.
~ to serve as skillet main course, add only 1 cup vegetable stock, or use 3
cups vegetable stock and 1 cup pasta.

– – – – – – – – – – – – – – – – – –

Title: Mango Sorbet
Categories: Desserts, Fruits, Vegan
Yield: 6 servings

2 c Mango, pureed
2 tb Syrup, simple *
2 tb Lime juice

* Simple syrups are made from 1 cup of water and 1 cup of sugar mixed
together.

Strain the pureed mangos through a chinois (sieve) and add simple
syrup. Add the lime juice. Using an ice cream maker, chill and churn
until frozen.

“Great Chefs of San Francisco”. Posted by Rob Stewart

—–

BARBECUE BEEF SANDWICHES

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Beef rump roast
3 tb Flour
15 oz Tomato sauce
1/2 c Onions-chopped
1/3 c Brown sugar, packed
2 tb Lemon juice
1 tb Beef instant bouillon
1 1/2 ts Chili powder
1 Cl Garlic — chopped fine
1 t Dry mustard
Hamburger buns

Rub flour into roast. Place in bottom of crockpot and add remaining
ingredients, except buns. Cook on low for about 14-16 hours. Serve over
buns.

– – – – – – – – – – – – – – – – – –