BOSTON BROWN BREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Rye meal or Plain flour
1/2 c Corn Meal
1/2 c Coarse whole wheat flour
1 t Baking Soda
1/2 ts Salt
3/8 c Molasses
1 c Sour milk
1/2 c Seedless Raisins

Mix dry ingredients and stir in molasses and sour
milk. (To make sour milk, add 1 T Vinegar to 1 cup
sweet milk). Grease two #2 tin cans and place rings
of waxed paper in bottoms. Divide batter evenly
between the two cans, and cover with aluminum foil.
Place in covered kettle of boiling water, bring water
half way up sides of cans, and boil for two hours.
When ready to serve, unmold by running knife around
inside of can and shaking out onto plate. Cut thinly
and serve with Boston Baked Beans.

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Garlic Soup

Recipe By : Essence Of Emeril – Show #EE2229
Serving Size : 4 Preparation Time :0:00
Categories : Soups Show – Essence Of Emeri
Johnnieb’s Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 cup onion — thinly sliced
12 cloves garlic
1 cup dry white wine
1 quart chicken stock
1 each bay leaf
2 cups french bread — 2 inch pieces
3/4 cup heavy cream
salt and pepper — to taste
1/2 cup gruyere cheese

Heat olive oil in a large soup pot. Add onion and garlic, cook over medium
heat for 10-12 minutes. The onion and garlic will begin to caramelize.

Add the wine and continue to cook for 10 minutes.

Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for
30 minutes.

Add the bread cubes and allow the sour to sit without heat for 10 minutes.

Remove the bay leaf. Using a hand held blender, puree until smooth. Add the
cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with
the cheese.

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Title: BLACK BOTTOM PIE II
Categories: Pies, Desserts, Chocolate, Microwave
Yield: 8 servings

1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 T Sugar
3 oz Pk vanilla pudding and pie
Filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 T CrŠme de cocoa
2 T Chocolate sprinkles

1. In a 9-inch, heat-resistant, non-metallic pie pan melt butter
in Microwave Oven 1 minute.
2. Combine cookie crumbs and sugar in a small bowl until well blended.
3. Stir cookie mixture into butter.
4. Press mixture onto bottom and sides of pie pan.
5. Heat, uncovered, in Microwave Oven 2 minutes or until crust
has a crunchy texture. Allow to cool while preparing filling.
6. In a medium-sized, heat-resistant, non-metallic bowl empty
package of pudding mix.
7. Gradually stir in milk until smooth.
8. Heat, uncovered, in Microwave Oven 2 minutes.
9. Stir and heat an additional 3 1/2 minutes or until mixture
boils. Stir occasionally.
10. Place wax paper on top of pudding so that a skin does not
form and chill in refrigerator.
11. While pudding is chilling, whip cream.
12. Stir 3 tablespoons crŠme de cocoa into pudding.
13. Fold whipped cream into chilled pudding.
14. Pour into prepared crust and chill 3 to 4 hours or until set.
15. Garnish top with chocolate sprinkles.

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Zesty Herbed Mushroom-Tomato Sauce

Recipe By : Betty Crocker: Crockery Cooking p96
Serving Size : 6 Preparation Time :8:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 ounces canned tomatoes — cut up
2 cups fresh mushrooms
6 ounces tomato paste
1/2 cup onion — chopped
2 cloves garlic — minced
2 tablespoons parmesan cheese — grated
2 teaspoons dried oregano — crushed
2 teaspoons brown sugar
1 1/2 teaspoons dried basil — crushed
1/2 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon crushed red pepper
1 bay leaf
12 ounces spaghetti — cooked and drained
6 tablespoons parmesan cheese — grated

1. Place all ingredients in crockpot and combine.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Disgard bay leaf. Serve over the cooked pasta. Sprinkle with cheese.

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Title: Mock Chicken Loaf Florentine with Chickenless Gravy
Categories: Meatless, Vegetarian
Yield: 8 servings

10 oz Frozen spinach; thawed
2 tb Vegetable oil or water
1 sm Onion; finely chopped
2 tb “chicken-flavored” powder
— (imitation) -OR-…
1 -Vegetable bouillon cube
1 3/4 c Boiling water
2 c TVP® granules
1 lb Soft tofu
1 c Gluten flour; -OR-…
3/4 c -Whole wheat flour
1 tb Nutritional yeast flakes
1 1/2 ts Salt
1 ts Garlic powder
1 ts Poultry seasoning
1/2 ts Onion powder
3 tb Vegetable oil

MMMMM———————CHICKENLESS GRAVY————————–
2 c Boiling water
2 tb Vegetable oil
3 tb Nutritional yeast
1 Vegetable bouillon cube
1/2 c Diced fresh mushrooms
1/2 c Finely chopped onion
Onion salt; to taste
Unbleached all-purpose flour

Steam the spinach and drain well.

Heat the oil or water in a medium frying pan over medium heat. Cook
the onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the imitation chicken-flavored powder or bouillon powder in
the boiling water. Add the TVP® and let stand for about 10 minutes.

Preheat the oven to 350 degrees F.

Pat the tofu dry, then mash. In a large bowl, combine the TVP®
mixture, spinach and tofu. Stir in the remaining ingredients and
pour the mixture into a lightly greased 8-1/2 x 4-1/2-inch loaf pan.
Smooth the top and bake for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil.
Make the gravy. In a large suacpan, simmer all the ingredients
except the flour for approximately 5 minutes. Slowly add the flour
(tablespoon by tablespoon), whisking after each addition, until
desired thickness is reached. Keep warm.

Let loaf stand for 10 mintues, then run a knife around the edges and
turn out onto a platter. Serve with gravy.

Preparation time: 45 minutes Baking time: 45 minutes

Source: The Compassionate Cook – by Ingrid Newkirk and PETA Typed for
you by Karen Mintzias

From: Carl Berger Date: 04-21-96

MMMMM

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: POTETBOLLER (NORWEGIAN POTATO BALLS)
Categories: Vegetables, Ethnic, Norwegian
Yield: 4 servings

1 c Boiling water
1 c Dry instant mashed potatoes
8 Canned anchovy fillets,
-finely minced
1 tb Flour
1 tb Chopped parsley
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Pepper
1/8 ts Mace
1 Egg yolk
1 c Bread crumbs

Oil for deep frying

Add boiling water to instant mashed potatoes. Add
finely minced anchovy fillets, flour, parsley, salt,
mustard, pepper and mace; mix well. Form into
walnut-sized balls, coat with beaten egg yolk, then
bread crumbs, and deep fry in hot oil (375F) a few at
a time until golden brown.

4 servings

—–

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Chili Vinegar

20 2-inch-long dried chilies
2 cups white-wine vinegar
In a very clean 1-qt glass jar combine the chilies and the
vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at lease 2 days and up to 2 weeks, depending
on the strength desired. Strain the vinegar through a fine sieve
into a glass pitcher, reserving 2 chilies for garnish and
discarding the rest, and pour it into 2 very clean 1/2 pint glass
jars. Ad the reserved chilies and seal the jars with the lids.

KHICHHARI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Yellow split peas
1 tb Ghee
1 ea Onion, chopped
1/2 ts Whole coriander seeds
1/2 ts Whole cumin seeds
1 ea 1/2 inch piece ginger, slice
1 t Turmeric
1/4 ts Cayenne
4 oz Brown rice
1 ea Green chili, chopped
3/4 pt Water
1 ea Juice of half a lemon
2 ea Tomatoes, skinned chopped
Salt

Steep peas in boiling water for 1 hour. Drain rinse well.
In a large pot, heat oil fry onions spices for 4 minutes over a medium
heat.
Add split peas, rice green chili. Mix well. Pour on water lemon
juice. Add tomatoes, stir once cover. Simmer very gently for 40
minutes or until rice is soft. Season serve.

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RICE AND SAUSAGE STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Pearl rice
3 c Chicken broth
1 t Rubbed sage
1 t Thyme leaves
1/2 ts Dry rosemary
1 1/2 lb Mild Italian sausage, casing
Removed, meat crumbled
1/2 c Raisins
3/4 lb Mustard greens, chopped
1 c Grated Parmesan Cheese

Conbine rice, broth, sage, thyme and rosemary and
cover and bring to a boil, then reduce heat and cook,
without stirring, until liquid is absorbed, about 15
minutes. Cook sausage on medium heat, stirring
occasionally, until lightly browned. Add the raisins
to the meat, stirring often, until they puff, then
remove the meat and raisins with a slotted spoon and
add to the rice. Add the greens to the sausage
drippings and cook, stirring often until the leaves
are wilted and bright green, about 8 minutes. Add the
greens, drippings and Parmesan cheese to the rice and
mix. This can be prepared the night before and kept
chilled prior to stuffing a 10-12 pound bird.

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BLUE CORN MUFFINS WITH CRANBERRIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Finely ground blue cornmeal
1 c Unbleached white flour
2 ts Baking powder
1 t Baking soda
pn Salt
1 Egg
1 Egg white
3/4 Skim milk
1/3 c Canola oil
1/2 c Honey or maple syrup
3/4 c Cranberries

Preheat oven to 350. Stir together dry ingredients.
In separate bowl, stir together liquid ingredients.
Mix liquid and dry ingredients until just combined;
batter will be lumpy. Stir in cranberries. Fill oiled
muffin tin (I use a veg. spray) about 3/4 full with
batter. Bake until toothpick comes clean, about 18-20
min.
Makes 10 muffins (I got 11).

Per serving: 208 cal, 4g protein, 8g fat (!), 30g
carbo, 17mg cholesterol, 211mg sodium, 1g fiber.

Source: Vegetarian Times

~- Gina Pasquale Email: pasquale@lanl.gov

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