Vegetarian Chili Texas Style

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Granule burger
2 cups Boiling water
1/4 cup Salad oil
1 cup Chopped onions
1 1/2 medium Diced green pepper
20 milliliters Crushed garlic
1 can (28-oz) whole tomatos
2 cans (15-oz) cooked kidney beans
3 cans (8-oz) tomato paste/sauce
1 cup Water
1 tablespoon Chili powder
1/2 teaspoon Cumin powder
4 tablespoons Sugar
2 teaspoons Salt
1 teaspoon Oregano leaves

Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger
in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine
onions, green pepper, garlic and saute in oil. Add the granule burger to the
sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer
at least 1 hour.

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Spicy Greens And Red Lentil Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Lentils Middle Eastern
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup red lentils
1 teaspoon cinnamon
1 teaspoon cumin
6 cups water
6 cloves garlic
1/2 teaspoon red pepper flakes
1/8 teaspoon salt
1 medium carrot — diced
1 medium onion — diced
1 1/2 pounds mustard greens
2 teaspoons tamari soy sauce
1/2 cup dry white wine
1 medium tomato — diced
4 medium lemon wedges

Wash and sort the lentils. Drain thoroughly. Place in a heavy-bottomed stockpot
. Stir over medium heat until lentils are fairly dry, then sprinkle on the cinn
amon and cumin and continue to stir and roast for 5 minutes, scraping to keep t
he lentils from sticking. carefully add the water, then stir in the garlic, chi
li flakes, and salt. Bring to a boil over high heat, then reduce to medium and
simmer 10 minutes. Stir in the carrot and onion, and simmer 10 more minutes. Me
anwhile, carefully wash the greens, discarding the toughest part of the stems a
nd tearing the leaves into bite-size pieces. Drain briefly. When simmering time
is up, stir in the soy sauce and wine, then the tomato. Pile the greens on top
of the soup, put on a tight-fitting lid, and cook for 5 more minutes. Remove l
id and stir the wilted greens into the soup. Serve very hot, with a lemon wedge
at each bowl.

Serving Ideas: Serve with Middle East Salad and Armenian bread.

scanned by sooz

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The Best Brussels Sprouts

Recipe By : A Well-Seasoned Appetite, Molly O’Neill
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, cut across into 1/4″ pieces
1/2 cup pine nuts
2 1/2 pounds Brussels sprouts, halved, cored, — cut into quarters
2 teaspoons minced garlic
1 cup carrots — very finely diced
2 teaspoons kosher salt
freshly ground pepper — to taste
1/4 cup Italian parsley — chopped

Put the bacon in a large skillet over medium heat and cook until the
fat is rendered. Add the pine nuts and cook until the bacon is crisp and
the nuts are golden, about 1 minute. Add the Brussels sprouts and the
garlic, cover, and cok, shaking the pan, until the Brussels sprouts are
wilted but still bright green and crisp, about 1 minute. Add the carrots
and cook for 1 mintue longer. Stir in the salt, pepper, and chopped
parsley. Serve warm.

Serves 10 to 12 as a side dish.

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Title: Kung Pao Chicken Stir-Fry
Categories: Main dish, Poultry, Stir-fry
Yield: 4 servings

1 Whole chicken breast
— skinned and boned
2 tb Cornstarch; divided
3 tb Kikkoman Teriyaki Sauce
— divided
1/4 ts Ground red pepper (cayenne)
4 ts Distilled white vinegar
3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided
1/3 c Roasted peanuts

Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and
teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile,
combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and
3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise
into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over
high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1
Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and
teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens.
Remove from heat and stir in peanuts.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Rhubarb Dump Cake

Recipe By:

Serving Size: 8
Preparation Time: 0:00
Categories: Cakes Mixes Rhubarb

Amount Measure Ingredient Preparation Method
5 cups rhubarb diced
1 cup sugar

1 package white cake mix

3 ounces raspberry gelatin powder

3 cups miniature marshmallows

2 eggs

water as needed for mix

Arrange rhubarb in bottom of 9×13 pan. Sprinkle with sugar and

gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and

required amount of water.
Spread batter over the mixture. Bake at 350 for 50-55 minutes. Serve

warm with whipped cream.
=8B=8B=8B=8B=8B

Ilene
Evanston IL

Sugar Cookie Jewels

Recipe By : Brighter Baking with M M’s
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 12 oz. pkg M M’s Baking Bits (either flavor)
granulated sugar — as needed

Preheat oven to 350 degrees.

Cream together butter and sugar until light and fluffy; add egg and
vanilla. Combine flour and baking soda; add to creamed mixture just until
blended. Stir in M M’s Chocolate Baking Bits. Shape dough into 1-inch
balls. Place on greased cookie sheets about 2-inches apart. With bottom
of a glass dipped in sugar, flatten dough very slightly so as not to crush
the baking bits. (NOTE: Very important to keep the balls of dough small
and just barely flattened because these SPREAD out a lot.) Bake 10 to 12
minutes or until edges are light golden; let cool 1 minute before removing
to wire racks to cool completely. Store in tightly covered containers.

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NOTES : From: Dan Klepach at the Home Cooking Echo 12/4/95

Texmati Rice

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
see below

Follow package directions for 4 servings, but simmer rice in stock rather
than water; season with salt and pepper. Make 4 servings, so you have
enough for next day, second time around.

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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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