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.

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – –

Chocolate Orange Mousse

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 ounces semisweet chocolate — coarsely chopped
3/4 cup water
1 orange rind — grated
10 eggs — separated
1/2 cup almonds — chopped
1 ounce semisweet chocolate — grated

Melt chocolate with water on top of double-boiler then beat until smooth.
Add rind and cool to room temperature. Beat the egg yolks and add a little
at a time to the chocolate mixture, mixing well after each addition. Beat
egg whites until firm peaks form. Add a large dollop of the egg whites to
the chocolate misture and beat well. Add the nuts and beat well again. Fold
in the remaining egg whites then spoon into dessert glasses or a large
bowl. Refrigerate for at least 1 hour then serve with whipped cream
sprinkled wiht the grated chocolate.

– – – – – – – – – – – – – – – – – –

Per serving: 281 Calories; 18g Fat (53% calories from fat); 7g Protein; 29g
Carbohydrate; 151mg Cholesterol; 50mg Sodium

Title: FLAN ALMENDRA
Categories: Desserts
Yield: 1 servings

1/2 c Sugar
2 tb Water
1 c Milk
3 Eggs
3 Egg yolks
1 ts Vanilla
1 c Slivered almonds
1/4 c Sugar

Preheat oven to 350.

Heat sugar and water in small saucepan over medium heat. Heat and boil
until mixture caramelizes. Immediately, pour mixture into 9″ round cake
pan. Cool.

Combine rest of ingredients in a blender; process at high speed 1 minute.
Pour over caramelized sugar; cover pan with aluminum foil and place in
a large shallow pan. Pour hot water to depth of 1 inch into larger pan.
Bake for 55 minutes or until a knife inserted near center comes out
clean. Remove from water and uncover. Cool at least 30 minutes. Loosen
sides with knife and invert

—–

Title: Basic Hardtack
Categories: Snacks
Servings: 6

2 c Flour
1/2 tb Salt (optional)
1/2 tb Sugar (optional)
1/2 c Water

Basic HardTack

Mix flour, salt (optional), sugar (optional), and water. Using hands or
rolling pin, flatten dough on floured cloth until 1/4-inch thick. Score
with a knife if desired. Bake on cookie sheet in 350-degree oven for 30
minutes. Break into pieces as needed.

MMMMM

Hernekeitto (Finnish Split-Pea Soup)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Finland Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Whole Allspice
6 c Water
2 c Dried yellow
-or green split peas
2 c Cubed fully cooked ham
Or
1 1/2 lb Smoked pork hocks
2 c Cubed potatoes
1 c Chopped carrots
1 sm Onion, chopped
1/4 ts Salt
Dash of pepper

1. Wrap allspice in cheesecloth and tie with string to form a spice bag
2. In a large saucepan, combine water, peas, ham, and allspice.
Bring to boil. Reduce heat. Cover and simmer for 1 hour. 3. Add
potatotes, carrots, onion, salt and pepper. Return to boiling. Reduce
heat. Cover and simmer for an additional 30 minutes. 4. Remove
spice bag. If using pork hocks, remove and cool slightly. When cool
enough to handle, remove meat from bones and coarsely chop. Discard
bones. Return meat to soup. Makes 8 to 10 servings. Source:
August 1992 issue of Midwest Living. If I did wrong by posting this,
please contact me privately. Please don’t embarrass me in front of
everyone. Sherry (dykes@leav-emh1.army.mil)

– – – – – – – – – – – – – – – – – –