Title: VEGGIE ENCHILADAS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 4 servings

8 Corn tortillas, soft
4 tb Olive oil, divided
1 1/2 c Onions; chopped; divided
2 Garlic cloves; chopped;
–divided
2 c Tomatoes; chopped
1 c Tomato sauce
Tabasco sauce
1 1/4 ts Chili powder; divided
1 tb Maple syrup
1/4 ts Cumin
1 cn Pinto beans; mashed (16 oz)
1 cn Black olives (small can)

Have tortillas on a flat surface for filling. Heat 2
tablespoons oil in large skillet. Cook 1 cup onions
and 1 clove garlic until soft. Add canned tomatoes,
tomato sauce, Tabasco sauce, chili powder, maple
syrup, dash salt and cumin.Cook and stir until well
mixed and heated through.

Heat remaining oil in another skillet; cook and stir
pinto beans, 1 clove garlic and 1/2 cup onion into
oil. Add olives, dash salt, 1 tsp chili powder. Add
some of the sauce mixture if beans are too thick.

Assemble echiladas by filling tortillas with 2-3 tbs
bean mixture. Place mixture on one edge of tortilla,
not in center. (It is easier to roll up.) Roll up
tortillas; place in shallow baking dish; cover wiht
sauce. Bake at 350 degrees for 30 minutes or until
bubbly. Makes 6-8 servings. Optional: Dot with cheesy
sauce made with nutritional yeast.

Favorite Vegetarian Recipes/STAR/MM by Dianne
Smith/DEEANNE

—–

Title: Applesauce Fudgies
Categories: Candies
Yield: 16 servings

2 Squares unsweetened
-chocolate
1/2 c Butter
1/2 c Sweetened applesauce
2 Eggs, beaten
1 c Brown sugar, firmly packed
1 ts Vanilla
1 c Sifted flour
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1/2 c Choped walnuts

Melt chcocolate and butter together. Mix applesauce, eggs, sugar and
vanilla. Sift dry ingredients into applesauce mixture. Stir until
blended; add chocolate and stir well. Pour into greased 9 inch square
pan. Sprinkle with walnuts. Bake in 350F. oven for 30 minutes. Cut in
2 inch squares; cool in pan on racks. Makes 16. ** from FARM
JOURNAL’S COUNTRY COOKBOOK

From one of the head kooks at Rhinoceros Kitchen

MMMMM

Egg Croquettes Malfel

Recipe By : Smart Shopper’s Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meatless
Budget

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can cream of celery soup (10 1/2 oz) — condensed
8 hard cook eggs — finely chopped
3/4 cup dry bread crumbs
2 tablespoons parsley — minced
2 tablespoons minced onion
1 tablespoon celery — minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shortening
1/3 cup milk
1/2 teaspoon thyme

Mix 3 tablespoons soup with eggs, 1/4 cup bread crumbs, parsley, onion, =
celery, salt and pepper. Chill 1 hour. Form into 8 croquettes. Roll in =
remaining bread crumbs. Fry croquettes slowly in shortening until =
browned on all sides. Combine remaining soup with milk and thyme. Heat. =
Serve as sauce over croquettes.

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Title: MARSHMALLOW FRUIT SALAD
Categories: Salads, Fruits
Yield: 12 servings

3 ea Egg
-beaten
4 tb Sugar
3 tb Butter
6 tb Vinegar
32 oz Cherries
-drained
22 oz Mandarin oranged
-drained
10 1/2 oz Pineapply chunks
-drained
2 c Marshmallows
4 ea Banana
-sliced
1/2 pt Whipping cream

In a small saucepan, combine the first four ingredients. Cook over a low
heat until thick. Do not boil. Remove from heat and cool. Add canned fruit
and let stand 18 to 24 hours. Add marshmallows and bananas mixing well.
Stir in whipping cream until desired consistency. Serve immediately. Makes
10 to 12 servings.

From: The Wild Wild West: Cuisine from the
Land of Cactus Cowboys

—–

Title: Cauliflower with Ground Beef
Categories: Beef, Oriental, Meats, Wok
Yield: 5 servings

1 c Ground beef (1/2 lb)
1/2 Onion, minced
1/2 md Cauliflower head
-OR
1 sm Cauliflower head
Salt
1 tb Soya sauce
3/4 c Water
3 tb Oil
1 1/2 tb Corn starch, dissolved in
1/2 c Water

1. Prepare ingredients. Slice cauliflower into 1/4″ thick slices.

2. Place oil in wok and heat to smoking point. Add ground beef and
onion to it. Stir fry meat until it is browned (about 3 minutes). Add
cauliflower, salt, soya sauce and 3/4 cup of water. Cover wok and cook
ingredients a full 10 minutes. Lift cover up occasionally to stir
cauliflower so all of it will cook uniformly.

3. Stir up corn starch solution, add to mixture, stir thoroughly.

NOTE: Pork or chicken may be substituted for ground beef.

MMMMM

Title: SABAYON
Categories: Fruits, American, Desserts
Yield: 6 servings

2 Oranges
2 Lemons
6 Egg yolks
1 1/2 c Sugar
1/2 c Red wine
1/2 c White wine
1/4 c Sherry
1 qt French vanilla ice cream
24 Strawberries

Extract juice from the oranges lemons. Grate the rinds on a piece of
waxed paper or in a small bowl. In the top of a double boiler over
water just under boiling, beat egg yolks for 1 minute. Add grated
orange and lemon rinds and all other ingredients except ice cream and
strawberries. Keep beating until mixture at- tains the consistency of
Hollandaise sauce and foams up a bit. Remove from heat. Make individ-
ual strawberry sundaes and liberally top with the sauce.

MMMMM

CHICKEN AND GERMAN NOODLE SOUP

Recipe By :
Serving Size : 999 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/12 to 3 lb broiler-fryer
-chicken, cut up
6 c Water
2 Sprigs parsley
2 Stalks celery, cut up
1 Carrot, sliced
1 Small onion, cut up
2 ts Salt
1/4 ts Pepper
1 Bay leaf
—–SPATZLE—–
1 c Plus 2 T flour
1/4 ts Salt
1 Egg
1/2 c Milk

Broth:

In large kettle or Dutch oven combine all ingredients.
Cover and simmer until chicken is tender, about 1
hour. Remove chicken from broth. Strain broth; discard
vegetables. Skim off excess fat Return broth to pan.
Remove chicken meat from bones; chop chicken. Add meat
to broth; simmer. Prepare spatzle; add to simmering
soup as directed.

Spatzle:

Stir together flour and salt in a small bowl. Blend
egg and milk; stir into the flour mixture. Place half
the dough in a strainer. Hold over soup kettle. With
rubber spatula press dough through the strainer to
form spatzel. Repeat with remaining dough. Cook and
stir 5 minutes. Ladle into bowls.

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BUTTERMILK PANCAKE MIX

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MIX INGREDIENTS—–
2 c Buttermilk powder
8 c Flour, all-purpose
1/2 c Sugar, granulated
8 ts Baking powder
4 ts Baking soda
2 ts Salt
—–PANCAKE INGREDIENTS—–
1 Egg, beaten
2 tb Vegetable oil
1 1/2 c Pancake mix
1 c Water, or more
-as needed

MAKE PANCAKE MIX: Sift the ingredients together well.
Store in a container with a tight-fitting lid.

MAKE 10 PANCAKES: Mix ingredients until blended
together. Let it stand five minutes. Cook some
pancakes. Eat and enjoy.

NOTES:

* A make-it-yourself mix for buttermilk pancakes —
This recipe comes from the “More Make-a-mix Cookery”
cookbook put out by HP Books. The premise of this
book and its predecessor, Make-a-mix Cookery is that
you can save time and money by making your own mixes
for every stage of dinner planning. It seems to work.
Yield: 10 cups of mix of mix.

* Use the mix within 6 months of when you make it.

* The pancakes made from this mix aren’t as sweet as
those made from Aunt Jemima mix, but they are good.
You can always add sugar, of course.

* Although we haven’t tried this (yet), you could
probably vary the recipe by using a different type of
flour to make, for example, your own buckwheat
pancakes.

* If you can’t find buttermilk powder in your local
grocery store, try a bulk food store.

: Difficulty: easy.
: Time: 5 minutes to make the mix if you have the
ingredients. : Precision: measure the ingredients.

: Geoff Loker
: University of Toronto, Ontario
: USENET: {ihnp4 decwrl utzoo
uw-beaver}!utcsri!utai!gkloker : CSNET:
gkloker@toronto

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Title: Spicy Honey Peanut Dip for Chicken
Categories: Poultry, Dip, Spicy, Bb, 1996
Yield: 1 cup

1/2 c Honey
1/4 c Peanut butter
2 tb Soy sauce
1 tb Fresh cilantro, chopped
1/8 ts Crushed red pepper

Yield:3/4 cup

Combine all ingredients, mix until well blended.
Serve with grilled, broiled or sauteed chicken.

From the recipe files of Suzy.Q

—–

CARROT PARSNIP PUREE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Carrots, Peeled And Cut Into
– 3/4-Inch Pieces
1 lb Parsnips, Peeled And Cut
– Into 3/4-Inch Pieces
Salt To Taste
2 tb Heavy Cream
2 tb Butter Or Margarine
1 tb Bourbon
1/2 ts Tabasco Pepper Sauce
Freshly Ground Nutmeg
Freshly Ground Black Pepper

The splash of bourbon along with the Tabasco sauce
balances the sweetness of
the parsnips to give this dish a wonderfully mellow
flavor. In a 2-quart saucepan, cover the carrots and
parsnips with cold water. Add salt and bring to a boil
over medium-high heat. Reduce the heat to low, cover,
and simmer for 20 to 25 minutes, or until the
vegetables are tender but not mushy, then drain.
Puree the vegetables with the remaining ingredients on
a food processor.

– – – – – – – – – – – – – – – – – –