Title: WHEATBALLS
Categories: Vegetarian, Main dish
Yield: 8 servings

1 Ground Seitan recipe
1/3 c Onion; minced
3 Garlic cloves; pressed
1/4 ts Celery seed
3/4 ts Oregano
1 ts Basil
1 ts Thyme
4 tb Tamari (not shoyu)
2 tb Olive oil
3 tb Nutritional yeast
1/4 c Whole wheat flour
1/4 c Peanut butter

Follow the recipe for ground seitan.

Place the ground gluten in a large bowl and add the
remaining ingredients. Mix well.

Using your hands, shape the mixture into 1-inch balls.
Place them on a well-oiled cookie sheet and bake at
350 deg for 25 minutes. Turn the wheatballs over once
furing the baking to assure even browning.

Serve the wheatballs with a tomato sauce and
spaghetti or in a vegetable stew. Or serve with sweet
and sour sauce. Wheatballs canbe frozen for later use
as needed. Store in an airtight freezer bag or another
container that is airtight.

Makes 45 balls.

From the files of DEEANNE

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Chili Non Carne (Meatless Chili)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Chopped onion
2 Cloves garlic — minced
3 tablespoons Olive oil
2 tablespoons Chili powder
1/4 teaspoon Basil
1/4 teaspoon Oregano
1/4 teaspoon Cumin
2 cups Finely chopped zucchini
1 cup Finely chopped carrot
1 can Tomatoes (28 oz)
1 can Tomatoes (14 oz)
1 can Kidney beans — undrained
2 cans Kidney beans — drained/rinsed
Chopped onions — green peppers
garnish

In large pot saute onion garlic in olive oil until soft. Mix in chili powder,
basil, oregano, and cumin.
Stir in zucchini and carrots until well blended. Cook about 1 min over low
heat, stirring occasionally.
Drain chop tomatoes. Stir in chopped tomatoes, undrained kidney beans
drained kidney beans; bring to boil. Reduce heat and simmer for 30-45 min or
until thick. Top with chopped onions or green peppers. Per one-cup serving: 157
calories, 7 sat-fat calories.

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STRAWBERRY SHORTCAKE (BISQUICK)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Strawberries — sliced
2/3 c Sugar
2 1/3 c Bisquick
3 tb Sugar
3 tb Margarine or butter — melted
1/2 c Milk
Sugar
3/4 c Whipping (heavy) cream

Sprinkle strawberries with 2/3 c. sugar; let stand 1
hr.

Preheat oven to 425 F.

Mix Bisquick, 3 tb. sugar, margarine and milk until
soft dough forms. Drop by rounded tablespoonfuls into
6 mounds on ungreased cookie sheet. Sprinkle with
sugar. Bake 10 to 12 minutes or until golden brown.

Beat whipping cream in chilled bowl until stiff.
Split shortcakes; spoon strawberries between halves
and over tops. Top with whipped cream.

High Altitude: Heat oven to 450 F. Decrease the 3 tb.
sugar in shortcakes to 1 tb.

From Bisquick ad in “Southern Living” magazine, n.d.
Typed for you by Cathy Harned.

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Title: Chocolate Coconut Pie^
Categories: Crs, Totest, Post
Yield: 1 servings

1 pk (15 oz) refrigerated
Piecrusts
2 ts All-purpose flour
1 c Butter or margarine
4 Sq (1 oz) semisweet
Chocolate
2 c Sugar
1/2 c Light corn syrup
1/4 ts Salt
6 lg Eggs, lightly beaten
1 ts Vanilla extract
1 cn (7 oz) flaked coconut

Unfold piecrust, press out the fold; sprinkle 1 ts flour, spreading
over surface. Put crust in a 2 9″ pieplates, flour side down. Fold
edges under and crimp.

In a medium saucepan combine butter and chocolate; cook, stirring
often, on low heat until chocolate melts. Remove from heat. Add
sugar, corn syrup, and salt, stir well. Let cool slightly.

Stir eggs, vanilla, and coconut. Pour into pastry shells.

At 350F. bake for 35 mins. or just until set. (Do not overbake.)

Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw
12-95

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Bamboo Potato salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups potato — cooked and diced
1 1/2 teaspoons salt
1/2 cup french dressing
1 cup celery — finely chopped
1 cup bamboo — parboiled ,finely cu
2 teaspoons onion — chopeed, fresh
1 cup salad dressing
1/2 cup cucumber — diced

Add the salt and french dressing to the potatoes and chill. Add the celery,
bamboo, onion, and cooked salad dressing. Mix together carefully to avoid
breaking the potato. Add the cucumber and serve on crisp lettuce. Bamboo may
also replace celery, wholly or in part, if desired.

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Title: YANG CHOW FRIED RICE B1
Categories: Grains, Chinese, Side dish
Yield: 4 servings

2 tb Vegetable oil
1/4 c Green onions, chopped
2 Eggs, slightly beaten
1/4 c Green peas, uncooked
1/4 c Cooked shrimp, diced
3 c Cold cooked rice
1/4 c Barbecued pork or ham,
-diced
1/2 ts Light soy sauce
1 tb Dark soy sauce

Swirl vegetable oil around bottom and sides of a
heated wok. Add onions eggs, quick-fry, then add
peas and shrimp and blend together. Immediately add
rice press gently to sides bottom to separate
kernels. Add pork or ham, salt, soy sauces. Mix
together quickly serve.

Temperature (s): HOT Effort: AVERAGE Source: MADAME
WU’S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES
Comments: WINE: WHITE DRY

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4 large potatoes (I used large bakers, all I had in the house)
2 large leeks, white and tender green parts only
3/4 pound mushrooms (I used plain white button mushrooms)
3/4 pound fresh spinach
salt
butter buds (optional)
skim milk (optional)
Peel and coarsely chop potatoes. Trim leeks, slice in half longwise and
separate under running water to remove all sand and dirt, then coarsely
chop. Clean and quarter mushrooms. Place all in large pot and just
cover with water. Add salt, about 2 teaspoons, and bring to boil.
Simmer until potatoes are tender, about 20 minutes. Ladle 1/2 of cooked
potato mixture into food processor and add half of the spinach. Process
until smooth and thick. Repeat with rest of potatoes and spinach. Add
about 1 Tablespoon butter buds for flavor and thin with skim milk if needed.
Serve hot. Makes about 6-8 servings (although 2 of us ate at least half
of it at one sitting, with just fresh crusty french bread along side!)

Notes on variations from Mollie’s original version: I thought I used too
much water at first and removed some before I processed the soup. It was
then thicker than I wanted, so I thinned it with the milk. The milk and
butter buds were not in Mollie’s original version. She used watercress,
but suggested that spinach, or any other green, would also be good.

Cincinnati Chili Ii

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oil
1/2 cup Onions — chopped
2 pounds Ground beef
1/4 cup Chili powder
1 teaspoon Cinnamon
1 teaspoon Cumin
1/4 teaspoon Allspice
1/4 teaspoon Cloves ground
1 Bay leaf
1/2 ounce Chocolate unsweetened
2 cans Beef broth
1 can Tomato sauce
2 tablespoons Cider vinegar
1/4 teaspoon Ground red pepper
Spaghetti — cooked
Chedder cheese — grated

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring
frequently, until tender, about 6 minutes. Add beef, in batches if necessary,
and cook, breaking up with a wooden spoon, until browned. Add remaining
ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil.
Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best
if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat.
Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

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Chocolate Pools

Recipe By : http://www.2way.com/food/foodday/ from Kraft Foods
Serving Size : 1 Preparation Time :0:00
Categories : Candy MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package semisweet chocolate — 8 squares or
2 packages sweet chocolate bars — 4 oz. each

Microwave chocolate in medium bowl on high 2 to 3 minutes or until
almost melted, stirring halfway through heating time. Stir until chocolate
is completely melted.
Spoon a scant tablespoon of chocolate onto a waxed paper-lined cookie sheet
or tray. Spread each pool with a spatula to form a 2-inch circle.
Immediately sprinkle with garnishes. Refrigerate 30 minutes or until
chocolate is firm. Store leftover Chocolate Pools in refrigerator.
Makes 15
Nutty Pools: Prepare Chocolate Pools as directed. Sprinkle with 1/2 cup
nuts, such as toasted silvered almonds, peanuts or toasted chopped pecans or
walnuts.
Father’s Day Pools: Prepare Chocolate Pools as directed. Sprinkle with 1 cup
broken salted pretzel rods. Drizzle with 2 squares melted white baking
chocolate, if desired.
Rocky Road Pools: Prepare Chocolate Pool as directed. Sprinkle with 1/2 cup
miniature marshmallows and 1/3 cup peanuts.
Drizzling Tip: Place 1 square of chocolate in a heavy-duty zipper-style
plastic bag. Close tightly. Microwave on high for 30 seconds. (Add 30
seconds for each additional chocolate square.) Squeeze bag gently to
completely melt. Roll up bag to push chocolate into corner. Cut off tiny
piece of corner (1/8 inch). Gently squeeze bag to drizzle chocolate.

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Title: Peanut Soup
Categories: African, Soups, Ceideburg 2
Yield: 1 servings

1 pt Good stock (preferably made
-from chicken carcass with
-one onion
1 pt Shelled peanuts
1 c Milk

This is from an old, old book put out for British settlers in
Nyasaland in Africa. Not sure what that is today… The recipe is
simple and to the point and actually looks pretty good. I have some
other peanut soup recipes++Asian ones++that I’ll be posting for you
over the weekend.

Dry peanuts in the oven until the skin can be rubbed off and the nuts
are a deep biscuit in colour. Crush with a rolling pin, or mince, to
a very fine meal. Strain the stock and simmer with the nut meal for
1/2 hour or more. Season to taste. Before serving, stir in milk, or
even better, 1/2 small tin unsweetened condensed milk, add a little
butter and serve.

From “Nyasaland Cookery Book and Household Guide”. Compiled and
published by The Nyasaland Council of Women. P.O. Box 318, Limbe,
Nyasaland. No date given. [But it’s REAL old. S.C.]

Posted by Stephen Ceideburg; January 11 1991.

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