Title: CASHEW CREAM
Categories: Vegetarian, Beverages
Yield: 2 servings

1/2 c Cashews, raw
1 1/2 c Water
2 ts Maple syrup

Brown rice syrup can be substituted for maple syrup.
Combine all ingredients in blender on high for 3 minutes, until you
have a smooth cream. Add more water if cream is too thick.

—–

MEYER’S FIRE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Dry mustard — (Chinese)
2 tb Tabasco sauce
3 oz Cream cheese, room temp
3 tb Mayonnaise

1. Place the mustard powder in a small bowl and stir
in enough Tabasco sauce to obtain a thick paste. Let
stand for 3 minutes.

2. Combine the cream cheese and mayonnaise in a
mixing bowl and whisk until smooth. Whisk in as much
mustard mixture as you dare! Refrigerate, covered,
until serving time. Any leftover sauce will keep,
refrigerated, for 1 week.

This dip was toned down with the mayonnaise and cream
cheese from the original from John D. MacDonald’s
book, Dreadful Lemon Sky (with Travis McGee and Meyer,
his brainy friend) called Meyer’s “Superior Cocktail
Dip” a virulent mixture that has been known to make
the unsuspecting “leap four feet straight up into the
air after scooping up a tiny portion on a potato
chip.” This dip is good not only for potato chips, but
for all manner of fritters and crudites.

Taken from the Miami Spice cookbook received in the
May swap from Nikki Bennett. Great book!!!

Formatted for MM by Pegg Seevers 5/26/94

– – – – – – – – – – – – – – – – – –

SPICY OKRA WITH BASMATI RICE AND BLACK BEANS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onions — chopped
2 c Fresh tomatoes — chopped
1 t Hot sesame oil
1 c Okra — sliced
1 t Garlic — chopped
1/4 ts Salt
1/4 ts Freshly ground black pepper
1/2 Vegetable bouillon cube
2 c White basmati rice — cooked
1 c Black beans, canned

In a medium size saucepan, saute the onions and
tomatoes in the oil for 5 minutes. Add the okra,
garlic, salt, pepper and bouillon cube. Cook for 15 to
20 minutes. Serve hot over the rice and beans, or
brown rice.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

Cream of Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white sauce — average or heavy
2 cups mushroom soup concentrate
2 cups beef broth

Heat white sauce in top of a double boiler over simmering water. In a
separate saucepan, simmer concentrate and broth 30 minutes, stirring
occasionally. When both are hot combine and stir and serve.

– – – – – – – – – – – – – – – – – –

Make-ahead Gazpacho

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Vegetable Stock
2 Cups Tomato juice
2 Tablespoons Lemon juice
2 Tablespoons Green taco sauce
1 Teaspoon Sugar
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Pepper
Cucumber
Green pepper
Large tomatoes
Green onions

Cucumber, peeled, seeded, and coarsley chopped Green pepper, seeded and diced
Tomatoes, peeled and coarsely chopped Green onions (including tops) thinly
sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring
to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture,
uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup
Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories. An easy make-ahead soup to begin a meal with.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 1567 1503 796 1472 0 0 1091 490 685 1514 998

FUNGUS AMONG US VEGETABLE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Frozen creamed spinach
1/2 Iceberg lettuce
4 Carrots
2 Cucumbers
2 Tomatoes
6 Radishes
2 Red onions

Recipe by: Creepy Cuisine, Lucy Munroe
Prepare the creamed spinach in a saucepan
according to the directions on the package and let
cool in the refrigerator for 30 minutes. Wash the
lettuce, carrots, cucumbers, tomatoes and radishes in
cold water. Pat the lettuce dry with paper towels,
tear it into pieces and place it in a salad bowl. Peel
the carrots, cucumbers and onions, then slice all of
the vegetables into small pieces. Add to the salad
bowl. Pour the cooled creamed spinach (fungus) into
the salad bowl and toss.

Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

Title: RUSSIAN GARLIC SALAD
Categories: Salad/dress
Yield: 3 Servings

30 Garlic cloves, cleaned
– peeled
1/2 c Olive oil
1/4 c Lemon juice
4 tb White wine vinegar
Salt pepper to taste
1/2 ts Oregano (optional)

Blanch the whole cloves of garlic in boiling water for 5 minutes;
remove and plunge into cold water. Drain, and mix with the remaining
ingredients. Allow to marinate for 5 days in the refrigerator before
serving. The salad is served as it is, in small bowls alongside the
main plate. Or you may chop this up and add it to a layered green
salad.

MMMMM

Country Rhubarb Dessert

Recipe By : Great American Recipe Card/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rhubarb
Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh rhubarb — washed/in 1/2″ piece
1 cup flour
1/2 cup butter — softened
1/3 cup confectioner’s sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries — for garnish

Blend flour and softened butter until like coarse crumbs. Add confectioner’s
sugar. Press into buttered 9″ square pan or 10x7x1/2″ rectangular pan .Bake
at 350° for 15 minutes until golden. When crust is baking, beat eggs. Add 1
1/4 cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes on
High with electric mixer. At low speed, add flour, baking powde,r vanilla and
salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly.
BAke at 350 ° for 40 minutes until light brown and top feels dry. Serve
cooled, with whipped cream and strawberries.

– – – – – – – – – – – – – – – – – –

Title: Hardy Vegetable Soup
Categories: Soups/stews, Vegetables, Canadian, Beef
Yield: 10 servings

4 qt Water 1 c Mixed vegetables *
3/4 c Celery, chopped 1/2 tb Sweet basil
3/4 c Onion, chopped Salt pepper to taste
2 Garlic cloves, chopped 1/2 c Macaroni
1 c Carrots, sliced 1/2 c Pot barley
2 c Potatoes, diced 2 c Chicken, beef,ham
(leftovers
2 tb Canola oil 2 c Coarsely chopped cabbage
1/2 c Tomato paste 1 Tomato, chopped
1/2 c Green pepper, diced

In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add
water, vegetables, pot barley, meats, seasonings. Bring to the boil and
simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni. * Soup
mix

from Fillmore, Sask. Lindsey Jones, F-Intercook

—–

Title: RUNZA
Categories: Italian, Beef, Hamburger
Yield: 4 servings

1 1/2 lb Hamburger
1/2 x Cabbage
1 Onion
1 Partially frozen Bread
Dough
Salt+papper
Cheese (velveeta)

Contributed to the echo by: Sukee Bailey Hello, try
this for dinner, Keep in the Freezer for left overs,
and when you want it again.. just heat-up with
Microwave oven. RUNZA OVEN TEMP. 350-375

Brown hamburger and onion. drain, add cabbage and
simmer. Slice bread dough and roll out on Floured
board. Fill with hamburger + cabbage, put slice of
cheese pinch tight. Bake till Brown.

—–