Title: CARIBBEAN VEGETARIAN CURRY
Categories: Bananas, Main dish, Vegetables
Yield: 6 servings

3 ea Med Bananas, green tip, peel
1 ea Onion, halved, thinly sliced
1 ea Apple, tart, peeled, cored,
1 1/2 t Lemon peel, grated
1 t Coriander
1/8 t Red pepper, ground
1 cn Kidney beans, undrained, (15
1 c Yogurt, nonfat
3 c Hot cooked rice
3 ea Green onions, thinly sliced
1/4 c Peanuts, chopped
3 t Margarine, divided
2 ea Lg Garlic, cloves, pressed
1 1/2 t Curry powder
1 t Ginger, ground
1/8 t Tumeric
1 cn Black-eyed peas, drained (1
1/3 c Raisins
3 ea Hard-cooked eggs, halved, wa
6 ea Radishes, thinly sliced
1/2 c Cilantro, chopped

Calories per serving: 406 Fat grams per serving: 8.8 Approx. Cook
Time: Cholesterol per serving: 138
Cut bananas in half crosswise, then lengthwise to make 12 pieces.
Saute in non-stick skillet with 2 tsp margarine until lightly
browned. Remove to plate.
Add 1 tsp margarine to skillet. Saute onion, garlic, and apple
until soft.
Combine curry powder, lemon peel, ginger, coriander, tumeric and
red pepper. Stir into onion mixture.
Add black-eyed peas, undrained kidney beans and raisins. Cover;
simmer 5 minutes. Remove from heat, stir in yogurt.
Place egg halves on rice. Surround with sauteed bananas. Spoon
curry over. Top with radishes, green onion, cilantro and peanuts.
Serves 6 UPL by Dr. Jim Culveyhouse 73330,2525 9-91

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Title: NO BAKE PEACH PIE
Categories: Bakery, Desserts, Pies, Fruits
Yield: 8 servings

———————————–CRUST———————————–
1 1/2 c Almonds
1 1/4 c Dates, pitted

———————————-FILLING———————————-
6 c Peaches, sliced
1 tb Maple syrup
1/4 ts Almond extract
2 tb Shredded coconut

CRUST: Grind the almonds set aside. Grind the dates to form a
paste. Add the ground almonds form a ball. Press into an 8″ pie
plate. Refrigerate until ready to fill.
FILLING: Toss the peaches with the maple syrup almond extract.
Spoon into the pie crust sprinkle with the shredded coconut. Serve.

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Deluxe Grilled Chicken Sandwiches

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Breast of chicken — cut into
Strips
1 med Green pepper sliced thin
1 med Red bell pepper sliced thin
1 med Onion thinly sliced
4 oz Monterey jack or mozzarella
Cheese sliced
1/4 tsp Garlic powder
1 tbsp Taco seasoning
Salt and pepper to taste
4 Sesame Seed buns
1/2 tsp Dried basil

In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt,
pepper and taco seasoning. Mix through thoroughly, add peppers, onion,
saute till tender, and chicken is no longer pink.
Butter outside of sliced sub buns sprinkle with basil if desired, place in
toaster oven for 3 minutes to melt butter, and crisp bun.
Remove bun, and put chicken mixture in bun. Top each sandwich with grated
cheese. Place back in toaster oven open until cheese bubbles and begins
browning. Serve with cucumber spears.
Source; kitchen of Marina cheesman

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EGGLESS OMELETS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, unbleached
1/3 c Nutritional yeast flakes
1/2 ts Baking powder
3 c Water
1 tb Oil

Combine all ingredients in a blender.

Whip up batter until smooth. It can rest for 30
minutes to overnight in the refrigerator. Heat a
9-inch skillet and when hot put a few drops of oil on
the bottom.

Rotate the pan to coat the bottom. Pour 1/4 cup of
batter into pan and immediately tilt and coat the pan
so batter forms an evn later over the whole bottom.
Cook over medium high heat until the top starts to
dry up and the edges loosen. Slide pancake turner
under it, flip over and cook the other side. Besides
serving as litle omelets, these can be rolled up like
crepes.

Especially good wrapped around some sauteed mushrooms
or ratatouille.

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

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Walnut Divinity

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups granulated sugar
1/2 cup white corn syrup
1/2 cup water
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
1 cup chopped walnuts

Mix sugar,corn syrup,water and salt in saucepan.Heat slowly until sugar is
dissolved:then boil gently,without stirring to 240 deg.F. on a candy
thermometer (firm ball stage) . While syrup is boiling,beat egg whites until
stiff. Beating constantly,slowly pour about 1/3 of the hot syrup sover egg
whites. Put remaining syrup back to cook to 265 deg.F. (hard ball stage)
Gradually beat this syrup into egg whites: Add vanilla and continue beating
until mixture will hold its shape. ( If weather is damp and candy refuses to
hold its shape,beat in one teaspoon of powdered sugar at this stage.) Add
walnuts. Drop from teaspoon onto waxed paper; or pour into a buttered 9-inch
square pan and cut into squares when cool. Makes about `1 1/2 pounds of candy.

– – – – – – – – – – – – – – – – – –

Title: Quiche In A Green Chile Shell
Categories: Cheese Eggs Main dish Sausage Mexican
Servings: 6

1/2 lb Chorizo Sausage; Bulk
8 oz Whole Green Chiles; *
4 oz Monterey Jack Cheese; **
5 ea Eggs; Large
1/2 c Milk
1/4 ts Pepper

* You should use 2 4-oz cans of the green chiles and drain each can
before using.
** There should be about 1 cup of the shredded Monterey Jack Cheese.
————————————————————————–

Heat the oven to 350 degrees F. Generously grease a 9-inch pie plate 1
1/4-inches deep. Cook and stir the sausage in a skillet until done; drain
on paper toweling. Cut a lengthwise slit in each chile and open them up.
Arrange on the bottom and sides of the pie plate forming a shell.
Sprinkle with the cheese and sausage. Beat the eggs slightly and then
beat in the milk and pepper. Pour the mixture into the chile-line pie
plate. Bake, uncovered, until a knife inserted halfway between the center
and the edge comes out clean, about 30 minutes. Let stand for 10 minutes
before cutting.

—————————————————————————–

Old Fashioned Baked Beans

[recipe] [what I made]
1 lb. great northern or small 2 lbs mixed beans – Great Northerns,
white beans Romans, and random mix.
1 tsp salt (omitted)
1 tsp dry mustard 2 tsp dry mustard
1/2 tsp fresh ground black pepper 1/2 tsp black pepper from a bottle
dash of hot sauce 1 heaping tsp hot chili condiment
1/2 cup chopped onion 1 1/2 cup coarse chopped onion
1/4 cup molasses or honey 1/2 cup (scant) honey
1/4 cup brown sugar 8 tsp white sugar
1/4 cup cider vinegar 1/2 cup white vinegar

Presoak beans. Drain. Combine dry ingredients and mix with beans; stir
in other ingredients. Pour into 1 1/2 qt. or 2 qt. baking dish or bean
pot. [Obviously, if you double the recipe like I did, you’ll need a
bigger pot :-] Pour in boiling water to cover. Cover. Bake at 300 degrees
for 6 hours; add a bit of boiling water if needed. (Crock-pot method: cook
on low 8-10 hours.)

Comments: I just dumped everything on top of the beans and stirred them;
then covered them with hot tap water. They took a lot longer than 10
hours to cook, but that might have been due to too-low heat on the crockpot.
(Also, reportedly vinegar and other acid substances need to be added at the
end of cooking else they’ll make the beans tough.)

These beans were *really* good. The caramelized onions were even better.
I’ve enjoyed the beans plain, with barbecue sauce, and with spinach and
corn added.

Irrelevant comment: This is the closest I’ve followed a recipe (except
for baking) in years. I hope y’all are suitably impressed 😉

Title: Sausage Cheese Dip
Categories: Dips
Yield: 8 servings

1 pk Jimmy Dean Roll Sausage
1 lb Pasteurized Process Cheese
-Spread
1 cn Tomatoes and Green Chilies,
-Diced (10 oz)

Brown sausage in skillet. Drain. Melt cheese in double boiler or
microwave oven. Combine tomatoes and green chilies with cheese and
sausage.

MMMMM

Title: Recipe: Vegetable Stroganoff
Categories: Vegetables
Yield: 6 servings

1 ts Olive oil
1/2 c Onion sliced
3 c Mushrooms sliced
1 tb Garlic clove minced
2 md Carrots
10 oz Broccoli frozen
2 tb Tomato paste
1 c Vegetable Broth (home made)
2 ts Cornstarch
1/4 c Yogurt Plain, nonfat
1/4 c Sour Cream lite
4 c Noodles, cooked

Chop carrots. Mushrooms are just halved. In a skillet over medium high
heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms
and garlic continue cooking another 5 minutes. Spoon into slow
cooker. Add broccoli, carrots, tomato paste and stock. Cover and cook
on medium for 4 hours until most of the liquid is absorbed. Caution
the carrots may have to be precooked. Cook noodles per directions. In
a small sauce pan stir together cornstarch, yogurt and sour cream.
Heat gently over low heat for 1 minute. (do not let sauce boil- it
will curdle) Stir sauce into vegetable mixture. Serve over cooked
noodles.

MMMMM

2 saddles rabbit (hipps?)
salt and pepper
3 clove of garlic chopped
1/2 cup tomato juice
1/2 chopped rosemary
3 tsbps chopped olives
3 large tomatoes peeled, seeded and chooped
1/2 cup chicken stock
2 tbsps oilve oil

Remove the bones from meat, taking care not to pierce the meat,
sprinkle the inside of meat with the rosemary, salt, pepper. Mix together
the chopped garlic and the olives. Spread this stuffing down the centre of
each saddle. Roll up the meat, taking care to roll tightly and neatly.
Secure the 2 rolls of stuffed meat with thin kitchin string. Heat oil in
a frying pan and briskly seal the rolls on all sides until golden brown.
Add the tomatoes, stock and tomato juice to the pan, stirring well to mix.
Season with salt and pepper cover and cook on a moderate heat for 20
minutes. Check the level of the liquid in the pan frequently, stirring
and shaking the ingredients from time to time, after 20 minutes remove
the rolls to a hot plate and allow the remaining sauce to reduce and
thicken. Cut the rolls into slices and serve on the tomato sauce.