1 cup cider vinegar
1/3 c. dark molasses
1/4 c. soy sauce or mushroom soy sauce
1/4 c. water
3 T lemon juice
1 1/2 T salt
1 1/2 t powdered mustard
1 t onion powder
3/4 t powdered ginger
1/2 t black pepper
1/4 t garlic granules
1/4 t cayenne
1/4 t cinnamon
1/8 t ground cloves or allspice
1/8 t ground cardomom

Combine ingredients in a blender. Pour into a saucepan and bring to a boil.
Store in a jar in the refrigerator.

Makes about 2 cups.

By Bryanna Grogan

Per Tablespoon: Calories: 10; Protein: 0 gm; Carbohydrates: 3 gm; Fat: 0 gm.

Title: Flavored Butters
Categories: Butters
Yield: varies

Parsley Butter
Cream 3 or 4 tabespoons chopped parsley with sweet butter and a little
lemon juice. Chill.
This is delicious on broiled steak or fish.

Dill Butter
Cream 1/2 pound soft sweet butter with 1 Tabelspoon minced fresh
dill, 1 tea lemon juice and a dash of Tabasco sauce. Serve at room
temperature.

MMMMM

Title: SM STIR FRY VEG POCKETS
Categories: Oriental
Yield: 6 servings

-VIVIAN THIELE
16 oz Frozen Stir Fry Vegetables
-OR-
4 c Fresh Vegetables for
-Stir Fry
*****A COMBINATION OF******
***ANY OF THE FOLLOWING****
Broccoli
Carrots
Water Chestnuts
Green or Red Peppers
Celery
Mushrooms
Pea Pods
2 tb Oil
4 Pita Pockets; whole
-wheat preferably
*********SAUCE************
1/2 c Orange Juice
2 ts Cornstarch
2 tb Honey
1/4 ts Garlic Powder
1 tb Vinegar
1/4 ts Ground Ginger
1 tb Soy Sauce

Prepare sauce by combining all ingredients in
measuring cup. set aside. Heat large skillet or wok on
medium high. Add oil. When oil’s hot, add vegetables
and cook and stir until vegetables are tender but
still crisp. Do not over cook. Add sauce and cook,
stirring constantly until thick. Trim sides of pita
bread and gently separate each into 2 layers. Brush
outside of each half with oil if desired. Place 4
halves on grid oiled side down. Spoon vegetables on
pita over each pocket. Top with remaining bread. Close
lid and cook 3-5 minutes or until heated through and
sealed.

—–

ZUCCHINI-AND-BASIL FILO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Frozen filo pastry
6 md Zucchini
1/2 ts Salt
3/4 c Pine nuts
2 tb Virgin olive oil
1 sm Red onion
– diced into 1/4-inch pieces
Pepper
2 Garlic clove — minced
1/2 c Chopped basil
– (loosely packed)
3 tb Parsley, minced
1/4 c White wine or water
2 Eggs
2/3 c Parmesan, grated
3 oz Feta cheese, crumbled
8 tb Unsalted butter — melted
– (or a mixture of
– butter and olive oil)

PREHEAT OVEN TO 350F. Remove filo pastry from freezer
and let it come to room temperature while you prepare
the filling. Unfold the dough, and cut the stack of
sheets in two. If you are making just one recipe,
refold half the dough, and wrap it in plastic. It can
either be refrozen or kept for a few days in the
refrigerator. Cover the sheets to be used with a sheet
of waxed paper covered in turn with a damp kitchen
towel, to keep them from becoming dry and brittle.
Grate the zucchini on the large holes of a hand grater
or in a food processor. Toss with the salt and set
aside for 30 minutes. Then drain and squeeze dry in a
clean kitchen towel. Roast the pine nuts for 5-to-8
minutes in oven, chop them finely, and set them aside.
Heat the olive oil in a large skillet and saute the
onion until it begins to soften, about 2 minutes. Add
the zucchini, season with freshly ground black pepper,
and cook another 4 minutes; then add the garlic,
basil, parsley and white wine or water. Cover for 3 to
4 minutes, and remove from heat. Beat the eggs, stir
in the cheeses, then cook the vegetables. Check the
seasoning. Brush a 9-by-13-by-2-inch pan with the
melted butter and lay a sheet of filo pastry with
butter, or mixture of butter and olive oil, and
continue buttering and layering, until you have used
half the sheets. Scatter half of the chopped pine nuts
between several of the layers. Brush the top layer
with butter and spread the filling over it. Continue
layering the rest of the pastry sheets. If the butter
begins to congeal, reheat it so it spreads easily. Cut
the assembled pastry into 3-inch squares, then into
diamonds, making sure you cut through all the layers;
refrigerate the pastry if you will not be baking right
away. Bake in a preheated 400F oven for 40 to 50
minutes, or until browned. Serve the pastries warm
from the oven, slightly cooled, or at room
temperature. Makes one 9-by-13-inch filo pastry.

– – – – – – – – – – – – – – – – – –

POTATO RATATOUILLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Main Dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Yellow onions, chopped
2 cl Garlic, minced
1 3/8 c Water
3 Green peppers, chopped
4 Zucchini, sliced
2 lg Potatoes, peeled chopped
4 c Peeled and chopped tomatoes
(or 1 32 oz. can)
1 t Fresh basil, chopped
(or 1/2 ts. dried)
1 t Fresh oregano, chopped
(or 1.2 ts. dried)
2 tb Fresh parsley, chopped
(or 1 tb. dried)
Fresh ground pepper to taste

Place onions and garlic in a large pot with water.
Cook and stir for about 3 minutes. Add remaining
ingredients, except pepper. Cover and cook over medium
heat for 30 minutes, stirring occasionally. Season
with pepper before serving.

– – – – – – – – – – – – – – – – – –

1 1/2 cups port wine
1 stick cinnamon
1 cup veal or beef brown stock
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 teaspoon honey

Heat wine and cinnamon to boiling. Reduce heat and simmer for 5
minutes. Remove cinnamon. Add stock.

Dissolve cornstarch in lemon juice and stir into wine mixture.
Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in honey
and serve. Makes 1 1/2 cups.

BAKED MACARONI TOFU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked elbow macaroni
1 c Mashed tofu
3 c Cheesy gravy

Preheat oven to 350F. Combine tofu macaroni. Place
in a baking dish. Pour gravy over the mixture bake
20 minutes.

“The Cookbook for People Who Love Animals”

– – – – – – – – – – – – – – – – – –

Vodka Sauce For Pasta

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick of butter
1 onion — diced
1/4 to 1/2 c. vodka
1 8 Oz.)Can tomato sauce
Few drops of Tabasco sauce
1/2 Pt. heavy cream

Saute onion in butter until clear. Add vodka and cook over
medium heat 2 to 3 minutes. Add tomato sauce and Tabasco sauce and cook 2
to 3 minutes. Add heavy cream and heat through but do not boil. Enough
for 1 pound of pasta. Pour over cooked pasta
(preferably short) and enjoy

– – – – – – – – – – – – – – – – – –

RISOTTO WITH SHRIMP AND VEGETABLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried mushrooms (porcini)
2 c Hot water
1 cn Chicken broth (14 oz)
1 c Water
1 c Dry white wine
2 md Tomatoes
1 md Bunch broccoli
4 tb Butter or margarine
1 md Onion, chopped
1 Clove garlic, minced
2 c Arborio rice, uncooked (OR
-long-grain rice)
1 1/2 lb medium shrimp, peeled
-and deveined
1/2 c Fresh basil leaves, torn
-(OPTIONAL)

Soak dried mushrooms in hot water until soft, at least
1/2 hour. Remove mushrooms with slotted spoon and
strain liquid through cheesecloth into medium
saucepan. Add chicken broth, water,and wine; bring to
a boil. Keep hot over low heat, covered. Rinse
mushrooms in water to remove all grit; chop into
1/2-inch pieces. Remove stem ends and seeds from
tomatoes; chop into 1/2-inch cubes. Cut flowerets
from broccoli. Peel tough skin from stems with
vegetable peeler; cut stems into 1/4-inch slices. Heat
oil in 5-quart Dutch oven over medium-high heat. Add
broccoli and saute until tender-crisp. Transfer to
bowl; cover, and keep warm. Add 2 tablespoons butter
to Dutch oven; saute onion and garlic for 1 minute.
Add rice; cook over medium heat, stirring, for 2
minutes. Laddle simmering broth, 1/2 cup at a time,
into rice mixture, while stirring. Alloe rice to
absorb broth before adding more. After 10 minutes,
add mushrooms, and continue to cook, stirring, until
rice is tender but firm, about 10 to 15 minutes
longer. Rice should be creamy. Remove rice from heat;
cover and keep warm. Melt remaining butter in medium
skillet over medium heat. Add shrimp; cook, stirring
constantly, until shrimp are just pink, about 3
minutes. Remove from heat. Stir tomatoes and broccoli
into cooked rice. Add shrimp and pan liquid to rice
and vegetable mixture; mix well. Cook over medium-high
heat until heated through; remove from heat. Stir in
basil, if desired. Serve immediately in warmed shallow
soup bowls or deep plates.

Makes 6 main-dish or 10 first-course servings.

[McCall’s COOKING SCHOOL No 12] Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: CARROT GINGER SOUP
Categories: Soups
Yield: 4 Servings

1 Onion; chopped
1 tb Margarine
1 1/2 lb Carrots; sliced
1 ts Fresh grated ginger
Black pepper
4 1/2 c Light vegetable stock or
-Water
1 lb Apples; peeled chopped
3 tb Sherry

1. Saute onion in margarine, covered, for 5 minutes,
without browning. Add the carrots ginger. Cover and
cook a further 10 minutes. Stir occasionally.

2. Add the stock or water and bring to a boil, then
simmer gently for 15 min, until the carrots are
tender. Puree the soup in a food procesor, then sieve
(not really necessary).

3. Return soup to the rinsed-out pan, reheat gently
and season to taste with pepper.

You may use parsnips instead of carrots and add 1 T.
curry powder to the onions when you saute them. A
swirl of yogurt on top is good and add some crisp
croutons.

—–