FRUIT STUFFED ACORN SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Acorn squash
1 c Water, boiling
1 md Apple, chopped
1/4 c Orange juice
1 tb Brown sugar
1 t Margarine, non-dairy — melted
1/4 ts Nutmeg, ground
1/2 ts Cinnamon, ground

Cut squash in half and remove seeds. Place squash, cut
side down, in
shallow baking dish. Add boiling water.
Cover and bake at 350 degrees for 35 to 45 minutes or
until tender.
Turn cut side up; set aside. Combine remaining ingredients
and spoon
into squash halves.
Cover and bake an additional 15 minutes.

Makes 4 servings.

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

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Sour Cream Brunch Cake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :1:00
Categories : Cakes Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup margarine — softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream — light
Filling:
1/2 cup pecans — chopped
1 tablespoon cinnamon
3 tablespoons brown sugar, packed

Grease and flour an angel food cake pan. Mix all ingredients
except filling , adding sour cream last. Mix filling ingredients in a small
bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of
batter then remainder of filling. Bake in a preheated 350 degree oven for 1
hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill

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Title: Stuffed Eggplant
Categories: Armenian
Yield: 4 servings

1 c Rice
1 md Eggplant
1/4 c Oil
1 Tomato,diced
1 Green pepper,diced
1 sm Onion,minced
1 Garlic clove,minced
Salt to taste
Pepper to taste
1/4 t Basil
2 T Butter

Cook rice according to package directions. Cut eggplant in half
lengthwise, and scoop out the center from each half, leaving a 1/2″
shell. Dice the eggplant meat.

Place eggplant shells cut side down in a large skillet with about 1/2″
boiling, salted water. Cover and steam 3 minutes. Drain and reserve.

Heat oil and cook diced eggplant, tomatoes, green pepper, onion and
garlic until tender. Add cooked rice and seasonings, and stir to
combine. Stuff mixture into the eggplant shells and dot with butter.

Bake in a preheated, 350’F. oven about 35 minutes or until eggplant
shells are tender. Makes two main dish servings.

MMMMM

Title: Sopa seca (dry soup)
Categories: Low-Fat, Soups, Mcdougall
Yield: 4 servings

8 oz Vermicelli; coiled
1/4 c Water
1 sm Onion; chopped
1 Garlic clove; crushed
4 oz Green chiles; canned, diced
2 1/2 c Vegetable broth
2 md Tomatoes; chopped
Fresh ground black pepper; f
Chopped fresh cilantro; for

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the
vermicelli in a plastic bag. Take a rolling pin and roll over the bag
until the noodles are crumbled. Set aside.
Place the water in a large skillet or wok. Add the onion, garlic, and
chiles. Cook, stirring, until softened, about 2 minutes. Add the
vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover,
and cook for 5 minutes. Add the tomato, stir, and continue to cook,
uncovered, over low heat until all of the liquid is absorbed. Garnish with
freshly ground black pepper and chopped cilantro.

251 calories, 0.8 grams fat per serving.

Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh
green peas to the mixture along with thte noodles and broth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

P-NUTTY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 2/3 c Flour
2 ts Baking powder
1 t Cinnamon
1/2 ts Nutmeg
1 Ripe banana
1/3 c Peanut butter
1/2 c Sugar
2 Eggs
2/3 c Sour cream
—–IRWIN E.SOLOMON—–

Preheat oven to 450~ .Place paper liners in muffin
tin,set aside.
Vombine flour,baking powder,cinnamon,and nutmeg in
medium bowl.toss to blend with fork.set aside.
Peel banana,break into small pieces,and set it aside
on wax paper.
In large mixing bowl,combine peanut butter and
sugar.Mix at medium speed to blend.Stop when necessary
to scrape sides of bowl with rubber scraper.
Add eggs and blend.Add banana and blend.Add flour
mixture in two stages and mix until it is completely
incorporated.Do not over mix.Add sor cream and blend.
Spoon batter into muffin cups until they are about
3/4 fulled.With mitted hands,carefully place pan in
oven and bake for 25 minutes.
Turn oven off and with mitted hands,carefully remove
muffin pan and set it on cooling rack for 10
minutes.With your mitts on,carefully tip tin on its
side to let muffins fall out.
If there is a stubborn muffin,use table knife to
loosen it.Once muffins are completely cool wrap them
in plastic wrap and freeze.Makes 12 muffins.

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Pierre’s Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
1 pound Beef-lean — ground
1 pound Pork-lean — ground
2 cups Onion-chopped
1 cup Green pepper-chopped
1 cup Celery-chopped
1 tablespoon Garlic-minced
1 tablespoon Oregano-dried
2 each Bay leaf
2 teaspoons Cumin
3 tablespoons Chili powder
3 cups Tomatoes-crushed
1 cup Beef stock
1 cup Water
Red pepper flakes — to taste
Salt — to taste
Pepper-fresh ground — to tast
2 cups Kidney beans-cooked
Garnishes:
Monterry jack cheese-shredde
Lettuce-shredded
Red onion-chopped
Coriander-chopped
Sour cream
Lime wedges

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until
lightly browned; add onions, green pepper and celery; sweat 2 minutes; add
other ingredients except beans, mixing well; bring to a boil, reduce heat,
cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer
another 10 minutes; ladle into warm soup bowls and serve with warm tortillas,
tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings.

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CABBAGE MISO SOUP WITH DUMPLINGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Vegetables
China

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sweet rice flour
1/4 c Boiling water
2 c Shredded cabbage
1 qt Stock or water
1/4 c Miso
Oil for sauteeing

Place flour in a bowl, add boiling water and blend.
Knead for 5 min. then mold dumplings into any form you
wish (about 1/2″ thick). Set aside.

Saute the cabbage. Add enough stock to cover it and
bring to a boil. Cover pot and simmer til cabbage is
tender. Add remainder of stock, bring soup to boil and
drop dumplings into the soup. When dumplings rise to
the surface they are cooked. Reduce flame. Place miso
in bowl, add 1/4 cup broth and puree. Add puree to
soup and allow to simmer for a few minutes. Garnish
with parsley.

Recipe from How to Cook with Miso by Aveline Tomoko
Kushi

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GREAT NORTHERN MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Idaho Great Northern Beans
— rinsed
Water
1/2 c Chopped onion
1 t Minced garlic
1 tb Dry basil
1 t Dry oregano
1 t Salt
Pepper, to taste
Leftover ham or beef bones
16 oz Tomatoes, undrained
4 c Thinly sliced vegetable
–(carrots, zucchini,
–celery, cabbage)
1/2 c Small macaroni
1/4 c Chopped parsley
Grated Parmesan cheese

Add beans to 3 cups boiling water; boil for 2 minutes.
Cover and let stand 1 to 4 hours. Drain and rinse
well. Place beans in kettle. Add 6 cups water, onion,
garlic, basil, oregano, salt, pepper and ham or beef
bones. Bring to boil. Cover and simmer 1 hour or until
beans are almost tender. Add tomatoes, vegetables,
macaroni and parsley, breaking up tomatoes. Cover and
simmer 1/2 hour longer or until ingredients are done.
Add more water if a thinner consistency is desired.
Adjust seasonings. Serve with grated Parmesan cheese.
Makes 2 to 2-1/2 quarts.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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TUNISIAN EGGPLANT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Eggplant
1 lg Green bell pepper — chopped
1 Garlic clove — crushed
1/2 c Olive oil
1/3 c Red wine vinegar
1 t Dried oregano — crushed
1 t Salt
1 cn Chunk-style tuna (12 1/2-oz)
– drained
1 lg Tomato — seeded and chopped
Crisp salad greens
1/4 c Crumbled feta cheese

Cut eggplant in 1-inch cubes. Steam over 1/2 cup
boiling water 2 to 5 minutes until eggplant is tender.
Drain. Arrange with green pepper in 2-quart shallow
casserole. Combine garlic, oil, vinegar, oregano and
salt in covered jar. Shake well. Pour over eggplant
mixture. Cover and refrigerate 1 hour. Drain marinade
and reserve for other use. Toss marinated vegetables
with tuna and tomato. Spoon into salad bowl lined with
crisp greens. Top with cheese.

(C) 1992 The Los Angeles Times

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FRENCH ONION SOUP – JARLSBERG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter — light
1 tb Fructose
1 c Wine — white zinfandel
1/2 ts Pepper, ground — fresh
8 oz Jarlsberg cheese — sliced
Paprika
4 lg Onions — spanish or
8 md Onions — vidalia
1 tb Flour
3 cn Beef broth
1 Bread, french — dried
1 c Parmesan cheese — grated
1 c Swiss cheese — grated

In a large, heavy dutch oven melt the light butter
slowly. When melted, add the sliced onions, and
fructose (normal table sugar may be used if desired.)
Cover, and cook – stirring often – until the onions
are tender but colorless.

Take the top off the pan, turn the heat up to high –
then cook the onions until the sugar caramalizes on
them turning them a golden caramel color.

Stir in the flour and make a roux. Blend well and
cook over medium heat for three minutes until the
starchy flavor of the flour is cooked out.

Carefully add the wine and pepper to the onions while
stirring over high heat until the mixture comes to a
boil and thickens.

Pour in the beef broth and bring to a boil. When the
soup begins to boil, cover, reduce heat – and simmer
for twenty minutes so the flavors have time to blend.

To prepare for table, ladle the soup into small fire
proof crocks or broiler safe bowls. Float slices of
dried French bread in the bowls then add a 1/4 c of
each of the grated cheeses, topping it all off with a
slice of Jarlsberg cheese. Let the slices overlap the
sides of the bowl slightly the toasted cheese that
runs over the side is a delicacy for most french onion
soup lovers! Place the crocks under your broiler and
watch carefully as the cheese on top melts, bubbles
and begins to turn a rich dark brown on top of the
bubbles.

When you see the bubbles browing – your done. Enjoy!

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