Title: Chickpeas in Spicy Tahini Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 3 servings

1 c Dried chickpeas
4 c Water
1 tb Olive oil
1 c Chopped onion
1 ts Dried basil
2 Garlic cloves; minced
1/4 c Tahini
1 c Water
1 tb Arrowroot
1 tb Lemon juice
2 tb Salsa (hot or mild)
1 tb Low-sodium tamari

Cook chickpeas in 4 cups water for 2 to 3 hours (stovetop) or 25 to 30
minutes (pressure cooker).

Heat oil in a large skillet over medium heat. Saute onion and basil
unti onion is nearly tender. Add garlic and continue to saute until
onion is soft and translucent.

Stir in tahini and 3/4 cup water. Cook, stirring constantly, until
sauce thickens. Remove skillet from heat and set aside.

In a small bowl, mix remaining 1/4 cup water with arrowroot, lemon
juice, salsa and tamari. Add to tahini mixture in skillet. Add
chickpeas and cook over high heat, stirring constantly until mixture
thickens.

Per serving: 372 cal, 15 g prot, 275 mg sod, 42 g carb, 19 g fat, 0 mg
chol, 26 mg calcium

From: Vegetarian Gourmet – Winter 1993 Typed for you by Karen Mintzias

MMMMM

Title: TURNIP SOUP WITH GREEN PEAS (HH)
Categories: Soups, Vegetables, Appetizers
Yield: 4 Servings

6.00 sm Turnips (12 oz), peeled,
-diced
2.00 tb Butter
4.00 c Chicken consomme (HOMEMADE)
pn Sugar
0.50 ts Salt, if desired
0.13 ts Black pepper, freshly ground
10.00 oz Pk frozen peas, thawed OR
2.00 c Shelled fresh young peas,
-blanced
0.50 c Croutons, to garnish

Peel and dice turnips. Melt the butter (or use olive oil) in a large
skillet; add turnips, cover and cook over medium heat for about 10-12
minutes, or until they begin to color–changing from white to a light
yellow. Set them aside. Bring the consomme to a simmer in a medium
saucepan. Add the turnips and a pinch of sugar. Simmer, skimming if
necessary, until the turnips are cooked and soft when piered with a
fork, about 10 to 15 minutes. If the peas are frozen, pour boiling
hot water over them and let stand for 3 minutes. Drain. If the peas
are fresh, blanch in boiling water until bright green, about 1
minute. Drain. Place the peas and croutons in a warmed soup tureen
and cover with the hot turnip soup. Serve immediately in heated
individual soup bowls.

MMMMM

Spinach Salad With Strawberries

Recipe By : The Denver Post 6/25/97
Serving Size : 4 Preparation Time :0:00
Categories : Salads Spinach
Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups baby spinach leaves — washed and dried
1 cup firm ripe strawberries — sliced
1 tablespoon white wine vinegar
3 tablespoons lightly flavored olive oil
1/4 teaspoon fresh cracked black pepper

Place the stwarberries on top of the spinach in a salad bowl. Drizzle the
vinegar, then oil. Add pepper, toss and serve.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 1 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

1 1/2 cups plain fat free yogurt
8 scallions, finely chopped
1 teaspoon kosher salt
Freshly ground pepper to taste

Place the yogurt in a paper-towel lined sieve
and let stand until the liquid drips out, several
hours or overnight. Transfer to a bowl and stir in
the scallions, salt and pepper.

Makes: 4 servings.

Title: Chicken-Spinach-Strwaberry Salad
Categories: Salads
Yield: 6 Servings

3/4 c Sugar
1 ts Salt
1 ts Dry mustard
1/3 c Red wine vinegar
1 ts Onion juice
1 c Vegetable oil
1 tb Poppy seeds (optional)
1 c Sliced almonds
6 c Torn fresh spinach
1 qt Strawberries, sliced
3 Kiwifruit, peeled sliced
3 c Chopped cooked chicken

Process first five ingredients in a blender until
smooth, stopping once to scrape down sides.
Turn blender on high, and add vegetable oil in a slow,
steady stream. Pour mixture into a serving bowl, and
stir in poppy seeds, if desired. Chill.
Bake almonds in a shallow pan at 350 F. stirring
occasionally, 5 to 10 minutes or until toasted.
Place torn spinach on individual serving plates; top
with sliced strawberries, kiwifruit, chicken, and
toasted almonds. Serve with dressing. Yield 6 to 8
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Southern Living

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CREAM OF PEANUT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
2 Ribs celery, chopped
1/4 c Butter or margarine
3 tb Flour
2 qt Chicken broth
2 c Smooth peanut butter
1 c Half and Half, heated

Saute onion and celery in butter until tender but not
brown. Stir in flour and blend well. Add chicken
broth, stirring constantly. Bring to a boil; then
simmer 3-5 minutes. Remove from heat and rub through a
sieve. Discard vegetables. Add last 2 ingredients,
stirring to blend thoroughly. Heat through but do not
boil. Garnish with chopped peanuts. Serves 8-10

– – – – – – – – – – – – – – – – – –

Title: Chinese Style Mushroom Filled with Salmon Filet
Categories: Seafood, Vegetables, Chinese
Yield: 2 servings

Salmon steak, fresh

MMMMM————————–FILLING——————————-
Mushrooms, Inoki,
— julienne
Carrot, julienne
Mushroom, Shitake,
— julienne
Celery, julienned
Salt (to taste)
Pepper (to taste)
Oil, for frying

MMMMM———————–BRAISING SAUCE—————————-
Lemon grass, white part
— only, minced
2 tb Shallot, minced
2 tb Rice wine
2 tb Fish sauce
1 ts Sesame oil
2 tb Broth, chicken
1 ts Sugar
Rice, cooked
Cilantro (garnish)

Preparation:
============

First julienne the mushrooms and vegetables into thin, short
strips. Set aside.

Cut the salmon steak in half. Take each half and slice it most
of the way through horizontally so the two pieces fold back on a hinge
like a hamburger or hot dog roll.

Prepare a braising glaze by mixing the “sauce” ingredients above
in a small bowl and stir and set aside.

Assembly:
=========

Into each of the two salmon “sandwich” pieces, add a touch of
salt and pepper to taste and then add portions of Shitake, and Inoki
mushroom, celery and carrot as filling for the “sandwiches.”

Close up the “sandwiches” and set aside.

To Cook:
========

In a small saute pan, heat a bit of peanut oil over high heat
until it begins to smoke and then put the salmon sandwiches in to
brown both sides (about 1 minute each side.)

When both sides are browned, add the braising sauce to the
salmon. Cover and braise over medium heat until the salmon is done (
2 to 3 minutes).

Transfer the cooked salmon sandwiches to a serving plate and
serve with cakes of sticky rice and garnish with julienne fans of
Szechuan pickle.

Top with drippings from the saute pan, and pieces of Cilantro.

Source: Martin Yan’s Cooking for Two Show – 1994
: KQED – PBS Productions, San Francisco

MMMMM

Title: SPECIAL K COOKIES
Categories: Cookies, Tex-mex, Ethnic
Yield: 48 servings

5 c Special K cereal
1 c Corn syrup, light
1 c Sugar, white
1 1/2 c Peanut butter
2 ts Vanilla

Bring sugar and syrup to a boil. Boil one minute,
then add peanut butter, vanilla, and cereal, one cup
at a time. Drop by teaspoons onto waxed paper. These
freeze well.

Shirley Gregory
in the Gustine,
TX P-TC cookbook

—–

SOUP FOR THE GODS – SHEN-HSIEN-T’ANG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Boiling water
2 tb Soy sauce
12 Half-inch sections of garlic
-shoots or 1 scallion cut
In 1/8 sections
1/2 oz Finely chopped Ginseng root
1 t Sesame oil
1 t Salt

Put seasonings in a bowl and pour the boiling water
into it. This is a good drinking soup that goes well
with a heavy dinner.

– – – – – – – – – – – – – – – – – –

Title: TEX-MEX BEEF CASSEROLE
Categories: Meats, Main dish
Yield: 4 servings

1 1/4 c Crushed crackers
– Cheddar cheese-flavored
1 cn Creamed corn (16 oz can)
1 cn Italian peeled tomatoes
– drained (14 oz can)
1 cn Chopped green chilies (4oz)
1 Medium onion, chopped
1 Medium green bell pepper
– chopped
2 Garlic cloves, minced
3 Eggs
1/2 ts Salt
1 tb Chili powder
1 lb Ground round (85% lean)
1 tb Butter

In large bowl, mix together 3/4 cup crushed
crackers, corn, tomatoes, chilies, onions, bell
pepper, garlic, eggs, salt and chili powder with a
fork until well blended. Add ground round and knead
with your hands until mixed. Transfer to a lightly
buttered, deep 3-quart baking dish. Sprinkle remaining
1/2 cup crackers over top and dot with butter.
Bake in preheated 350-degree over about 1 hour,
until center springs back when pressed with a finger.
Makes 4 to 6 servings.

—–