Title: LAYERED VEGETABLE TERRINE
Categories: Breakfast, Vegan
Yield: 8 servings

MMMMM————————–TERRINE——————————-
2 c Shelled peas
2 c Chopped carrots
4 c Cauliflower florets
3 Eggs; separated
6 tb Low-fat cream cheese
3 ts Lemon juice
1 tb Chopped fresh chives
2 tb Freshly grated nutmeg
Salt
Freshly ground white pepper

MMMMM—————————SALAD——————————–
3 lg Carrots; peeled
1 sm Handful of fresh chives
— snipped
2 tb Hazelnut oil
1 ts Raspberry vinegar
Salt
Freshly ground black pepper

Preheat the oven to 375 F. Lightly oil and line the bottom of a
2-pound loaf pan with wax paper or parchment.

Steam the peas, chopped carrots, and cauliflower separately for 10 to
15 minutes, or until each is cooked. Let cool.

Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat
with the carrots and then the cauliflower. Stir the chives into the
pea puree, the almonds into the carrot puree, the nutmeg into the
cauliflower puree.

Whisk the egg whites until stiff, then carefully fold one-third into
each puree until just combined. Season well and spoon the pea mousse
into the prepared pan, carefully smoothing the surface. Top with the
carrot mousse and then the cauliflower mousse, smoothing the surface
of each. Cover with a piece of lightly oiled wax paper.

Place the loaf pan in a roasting pan and pour in boiling water to
come two thirds of the way up the sides of the pan. Transfer to the
oven and bake for 40 minutes. Remove the wax paper and cook for 10
to 15 minutes more, until the top feels firm to the touch. Remove
from the oven and let cool in the pan on a wire rack.

Using a potato peeler, peel the whole carrots into thin strips and
toss with the chives. Blend the oil, vinegar, and salt and pepper
and mix with the carrot strips and chives.

Turn the terrine out of the pan and cut into slices. Serve with the
salad.

Serves 8-10

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
by Karen Mintzias

MMMMM

Apple Butter

Recipe By : Graham Kerr
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium Granny Smith apples — or Winesap
1/4 cup unsweetened applesauce
1/4 cup water
1/8 cup raisins
1/4 cup brown sugar
1/8 teaspoon cinnamon
1 teaspoon lemon rind — grated
dash ground cloves
dash ground allspice
1/4 teaspoon nutmeg — freshly grated

Peel, core slice apples.

Combine apples, juice, water raisins. Bring to a boil. Cover simmer
until apples are softened (about 1 1/2 hours). Process until
smooth return to the saucepan. Continue to simmer on very low
heat. Add rest cook another 30 minutes until very thick a nice
dark brown.

To Microwave (for 650 watt oven): Combine apples, juice, water
raisins in casserole. Microwave on high (100%), covered, for 10 minutes.
Stir halfway through. Process until smooth. Add remaining ingredients
microwave on medium (50%), covered,another 10 minutes. Stir halfway through.
Uncover cook on medium another 3 minutes or until it has thickened to
your liking.

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Date: Thu, 15 Sep 94 11:22:33 EDT
From: “Elisabeth.”

orzo and portabello mushrooms

2 portabello mushrooms
1 cup (before cooking) orzo
app 4 oz. sundried tomatoes
4 cloves minced garlic (or to taste)
2 tbsp. capers (or to taste–this recipe is pretty loose it is
all to taste, really)
1/2 tsp each of thyme, marjoram, and oregano
1 cup white wine
salt and crushed red pepper to taste

you can make this in under 30 minutes if you do it all at once.
so put the water on to boil for the orzo, and put the sundried
tomatoes in a bowl with about a cup of water to reconstitute
(rinse them off first as you will use the soaking water later).
wash the portabellos and cut off the stems. put caps in a dish
and sprinkle with the three herbs, then pour the cup of wine over
them to marinate. coarsely chop the mushroom stems, mince the
garlic. in a nonstick pan, sautee the garlic and mushroom stems
in a little tomato water or wine. drain tomatoes, reserving the
liquid, and chop coarsely (it’s okay if they are not fully
softened at this point) and sautee. the water should be boiling
now so put the orzo on to cook. scoot the tomato/garlic/chopped
mushroom mixture to the edges of the pan and place mushroom caps
in the middle. pour the tomato water over them, cover, and simmer
until the mushrooms are finished, about 12 minutes (same time as
it takes the orzo to cook–hey!). remove the mushroom caps to a
plate (to two plates I mean) and pour the leftover marinating
wine into the pan, and add capers. cook and stir until reduced.
drain orzo and toss with the mixture, and serve with the mushroom
caps. yum! (I was bad and garnished this with toasted pine nuts
and it was great, but I am eating nutless leftovers now and it is
still really good). sorry my recipes are always so rambling.

State Fair Lemonade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Fruits
Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Lemons
1 c Sugar
10 Ice cubes

Bring lemons to room temp. Roll; slice in half and squeeze into gallon
container. Toss lemon rinds into container. Pour sugar over rinds. Let
sit for one half hour. Add ice cubes and enough water to fill container.
Stir and serve. Each 12 oz serving has 91 calories and 0 grams fat.
Source: Store ad

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Chocolate Chip Banana Muffins

Recipe By : Nothin’ but Muffins
Serving Size : 20 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter — softened
1 c brown sugar — packed
2 eggs — lightly beaten
1 c whole wheat flour
1 c white flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 c ripe bananas (3) — mashed
3/4 c nuts — chopped
3/4 c miniature chocolate chips

1. Preheat oven to 350 degrees. Grease muffin cups.

2. Cream together butter and brown sugar.

3. Add beaten eggs and bananas; mix well.

4. In separate bowl, sift flour with salt, soda, and baking powder.

5. Stir in creamed mixture into flour mixture just until moistened.

6. Fold in nuts and chocolate chips

7. Fill muffin cups 2/3 full.

8. Bake at 350 for15-20 minutes or until golden brown.

9. Makes 20.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 194 Calories; 10g Fat (44% calories
from fat); 3g Protein; 25g Carbohydrate; 31mg Cholesterol; 155mg Sodium

Food Exchanges: 1/2 Starch/Bread; 2 Fat; 1 Other Carbohydrates

NEW-FASHIONED CABBAGE ROLLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TANGY TOMATO SAUCE—–
2 tb Vegetable oil
1 c Onions — chopped
28 oz Tomatoes, canned — coarsely
-chopped, with liquid
1/2 c Sweet vermouth or apple
-cider
2 tb Lemon juice
3 oz Tomato paste
Salt and pepper to taste
—–FILLING—–
2 tb Vegetable oil
1 c Onion — chopped
1 Garlic clove — minced
4 oz Mushrooms — chopped
2 1/2 c Wild rice — cooked
1/2 ts Paprika
1/2 ts Dill seed
1/2 c Dried fruits, such as
-raisins, apples, apricots,
-peaches or pears — chopped
2/3 c Walnuts — finely chopped
1 md Green cabbage head

Sauce: Heat oil in medium saucepan. Add onions and
saute until transparent. Add tomatoes, vermouth or
cider, lemon juice and tomato paste. Cook over medium
heat 15 minutes. Add salt and pepper to taste.Makes 4
cups.

Filling: Heat oil in large skillet.Add onion and
garlic and saute until onions are transparent. Add
mushrooms and cook briefly, about 4 minutes. (Don’t
let mushrooms get soft and turn gray).Stir in the
rice,paprika,dill seed and dried fruit.Cookuntilfruit
softens, about 10 minutes. Stir in walnuts and remove
from heat.

Preheat oven to 350 degrees. Core the cabbage and
place in a large kettle of boiling water. Parboil 5
minutes. Meanwhile, spread about 1/3 of the tomato
sauce in the bottom of a large casserole.

Remove cabbage from pan, drain and cool slightly.
Carefully peel off 16 cabbage leaves. If inner leaves
are too stiff, place them back in the boiling water
for 1 to 2 minutes until pliable. Put 2 to 3 tbs of
filling in center of each cabbageleaf. Rollup leaf,
tuckingin sides as you roll, and place each packet
seam-side down in a layer in the casserole. Cover
layer with sauce. Continue rolling,layering and adding
sauce until you’ve used up the filling.

Cover and bake 45 to 60 inutes, until fully cooked.
Remove from oven and let stand about 30 minutes to
allow flavors to develop. Serves 6.

Per serving: 283 cal; 6g prot; 10 g fat; 36 g carb;
0chol; 214 mg sod; 4 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: TOFU FRIED RICE
Categories: Main dish, Vegetarian
Yield: 4 servings

1 tb Dark sesame oil
10 1/2 oz Firm tofu
— cut into 1/2-inch cubes
2 Garlic cloves; minced
1 ts Ground ginger
10 oz Frozen peas; thawed
1 c Bean sprouts
1 c Sliced mushrooms
4 Green onions; sliced
2 md Carrots
— cut into diagonal slices
4 c Cooked brown rice; chilled
1/2 c Slivered almonds; toasted
1/4 c Soy sauce

Heat oil in large skillet or wok over medium-high heat. Stir-fry
tofu in oil with garlic and ginger 3 minutes. Add peas, bean
sprouts, mushrooms, onions and carrots. Stir-fry until peas and
carrots are tender. Stir in rice, almonds and soy sauce; heat
thoroughly.

Each serving provides:
* 423 calories
* 18.7 g. protein
* 17.4 g. fat
* 52.4 g. carbohydrates
* 7.9 dietary fiber
* 0 mg. cholesterol
* 937 mg. sodium.

Source: “Veg-able Rice”
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Kid’s Krunchy Krazy Korn
Categories: Snacks
Yield: 2 servings

MMMMM——————-PILLSBURY HOLIDAY CKBK————————
8 c Puffed popcorn curls; from
8 oz. pkg.*
1 c Brown sugar
1/2 c Butter
1/4 c Light corn syrup
1/2 t Baking soda
1 t Vanilla

Heat oven to 250F. Place popcorn curls in 15x10x1″ baking pan. In
lrg. saucepan, combine brown sugar, margarine and cornsyrup; bring to
a boil over med. heat, stirring constantly. Simmer 2 mins.; remove
from heat. Stir in baking soda and vanilla. Pour mixture evenly over
popcorn curls; mix well. Bake at 250 for 30 mins., stirring twice
during baking. Immediately remove from pan; cool completely on waxed
paper or greased foil. Store in tightly covered container. Makes 8
cups.

*TIP: Eight cups popped popcorn can be substituted for puffed popcorn
curls. 1/2 cup peanuts can be added to popcorn curls.

popcorn curls contain no hulls, they are a nice alternative for those
who are unable to eat popcorn.“ It comes from my Pillsbury ”Holiday"
cookbook, Classic #142.

MMMMM

POPPY SEED-LEMON BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
2 tb Poppy seeds
1 tb Lemon peel
7/8 c Water (7 1/2 fl.oz)
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.

– – – – – – – – – – – – – – – – – –

Hearty Stovetop Beef Stew

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup flour
2 teaspoons salt
4 lbs. boneless beef chuck, well-trimmed, cut int — 1
1/4-inch cubes
1/4 cup vegetable oil
5 cups beef broth
1 cup dry red wine or water
3 tablespoons tomato paste
2 teaspoons garlic — minced
2 bay leaves (each about 1 1/2″ long)
2 teaspoons dried thyme leaves
2 teaspoons dried marjoram leaves
1 1/4 lbs. carrots, peeled cut crosswise — 1 1/4-inch chunks
1 1/4 lb. small white turnips, trimmed cut into — 1″ thick
wedges
1 lb. medium fresh mushrooms — quartered
1 bag-16 ozs. frozen cut green beans
1 bag-16 ozs. frozen small whole onions

Mix flour and salt. Coat meat, shaking off excess. Heat oil a 5 or 6 quart
Dutch oven over medium-high heat until it looks thin and rippling but not
smoking. Add and brown beef in 2 or 3 batches; remove to bowl with slotted
spoon. When all beef is browned, pour off any drippings remaining in pot.
Return browned meat to pot; stir in remaining ingredients except vegetables.
Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Add carrots
and turnips. Simmer covered for 45 minutes or until carrots are almost
tender. Stir in remaining ingredients. Cover and simmer 45 minutes more
until vegetables and meat are tender, stirring occasionally. Cool
completely. Pack, label and freeze up to 3 months. For thicker gravy, mix 3
tablespoons flour and 1/4 cup water. Stir into stew and cook over medium
heat about 5 minutes until thickened, stirring constantly.

– – – – – – – – – – – – – – – – – –