Title: Fresh Tomato and Basil Sauce (Vegan)
Categories: Sauces, Tomatoes, Prodigy, Dec.
Yield: 8 servings

8 c Very ripe tomatoes; chopped/
– about 5 lbs.
1 c Onions; chopped
2 Garlic cloves; minced
3 tb Fresh basil; finely chopped
– or 1 t. dried basil
1 tb Sugar
Salt and pepper; to taste
6 oz Tomato paste

We like to make this delicately spiced sauce in the
summer when fresh, ripe tomatoes are sweet and
plentiful. And the addition of fresh basil definitely
adds a gourmet touch Place chopped tomatoes in a
colander or strainer for 30 min to drain. Press down
with a spoon several times to squeeze out excess
liquid. In a medium sauce pan over medium heat add
onions, garlic and cook until onions are tender adding
a bit of water to prevent sticking about 5-10 min. Add
tomatoes, basil, sugar salt and pepper to saucepan and
bring to a boil. Reduce heat to low and simmer
uncovered 1 hour. Stir in tomato paste and continue to
cook 10 more min. Serve over your favorite shape of
pasta. Nutrition (per serving): 82 calories Total Fat
1 g (9% of calories) Source: Lean Luscious and
Meatless, Page (s): 199, Date Published: 1992, by
Bobbie Hinman Millie Snyder :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Hortosoupa 1
Categories: Vegetarian, Vegan, Greek, Soups/stews
Yield: 2 servings

340 g Chopped fresh tomatoes
1 md Potato; diced
1 Carrot; diced
55 g Red or white chopped cabbage
1 md Onion; chopped
100 ml Olive oil
Sea salt
Black pepper

Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30
minutes and add the vegetables, oil and seasoning Cook for 45 – 60
minutes until the vegetables are tender. Serve.

Posted by Kaz Dunkley

MMMMM

Banana Nut Bread

Recipe By : Elizabeth Powell
Serving Size : 10 Preparation Time :2:00
Categories : Hand Made

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts — chopped

Cream together butter and sugar. Add banana, eggs, and vanilla. Sift
together dry ingredients. Add alternately with buttermilk. Blend well.
Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325
degrees for 1-1/4 hours.

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CHILLED TOMATO CARROT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
1 lb Carrots, peeled and thinly
-sliced
1 c Chopped onion
1 Clove garlic minced
8 md Fresh tomatoes (about 2
-lbs) peeled and chopped
1 cn Chicken broth
1/2 ts Each basil and thyme,crushed
1/2 ts Salt
1/8 ts Each, pepper and nutmeg
1 c Milk
Chopped parsley

In large saucepan, melt butter. Add carrots, onion and
garlic; cook five minutes. Add seven of the tomatoes,
chicken broth, basil, thyme, salt, pepper and nutmeg.
Bring to a boil. Reduce heat, cover and simmer 30
minutes or until vegetables are tender. In electric
blender or food processor fitted with metal blade,
puree thoroughly in batches. Pour into large bowl and
stir in milk. (For freezing do not put in milk until
you thaw it out). Chill thoroughly, Stir in remaining
chopped tomato. Sprinkle with parsley. Makes six
servings.

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Title: LABSKAUS
Categories: Ethnic
Yield: 6 servings

2 oz Butter
2 Onions
11 oz Corned beef
2 1/2 lb Potatoes
1 c Water
1 ts Salt
4 Peppercorns
1 1/2 Sour pickles
Salt, mustard and vinegar

1. Cut the meat and onions into small cubes. Fry both in the butter to a
golden brown.

2. Peel and cube the potatoes and boil them in the water with salt and
peppercorns until they are done.

3. Cut the pickles into cubes and mix all together and season to taste with
salt, vinegar, and mustard.

This recipe is from Northern Germany, cooked by fisherman on their boats
and served with beer.

Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by:
Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120

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Title: GEORGE WASHINGTON CAKE
Categories: Cake
Yield: 1 servings

3 Eggs
2 c Sugar
1 c Oil
2 c Self-rising flour
2 ts Cinnamon
1 ts Vanilla
1 c Chopped walnuts
4 c Peeled, sliced apples
ICING
6 oz Softened cream cheese,
Room temp.
1/4 c Melted butter
2 c 10X sugar
1 tb Lemon juice

Preparation :
Beat eggs until thick and light. Combine sugar and oil at medium
speed. Mix cinnamon with flour. Add to egg mixture. Add vanilla
flavoring and walnuts. Mix all together. Distribute sliced apples
evenly in bottom of long 2 or 3 quart baking dish. Spread mixture
evenly over apples. Bake at 350 degrees from 45 minutes to 1 hour.
(Watch cake and do not overcook.) Mix cream cheese until fluffy, add
butter and mix. Add sugar, then lemon juice. Mix all together good.
Spread over cool cake. Slice apples thin with peeling on. Dip in
lemon juice. Arrange in rows on top of iced cake. (Makes a nice cake
for Christmas.) Walt MM ~~~

MMMMM

OATMEAL MUFFINS-DALEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Light vegetable oil spray
2 lg Egg whites
1/3 c Maple syrup
3 tb Fresh squeezed Orange Juice
1 c Skim milk
1 tb Vanilla extract
1 t Ground cinnamon
1/8 ts Ground allspice
1/8 ts Ground cloves
1/8 ts Ground nutmeg
1 tb Orange zest
1 1/2 c Rolled Oats — (not quick
Cook)
1 c Wheat flour
1 t Baking powder
1/4 c Pecans — chopped
1/4 c Cranberries — dried

Preheat the oven to 350 degrees.

Spray a 12-well muffin tin 3 times with the vegetable
oil.

Put the egg whites in a large mixing bowl and whisk
until frothy. Whisk in the maple syrup, orange juice,
and milk. Add the vanilla, cinnamon, allspice,
cloves, nutmeg, and orange zest. Whisk to blend.
Stir in the oats, flour, and baking powder with a
wooden spoon. Fold in the pecans and dried
cranberries.

Fill the muffin tin with the batter (each cup should
be approximately two- thirds full). Bake for about 20
minutes, until the muffins are firm in the center.

Fat per muffinò.5 grams Calories per muffin 128 IN THE KITCHEN WITH
ROSIE by Rosie Daley

Recipe By :

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Reuben Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
2 cups chicken broth
2 cups beef broth
1 teaspoon baking soda
1/4 cup cornstarch
1/4 cup water
1 1/2 cups sauerkraut — rinsed and drained
4 cups milk
4 cups chopped, cooked corned beef
2 cups shredded Swiss cheese
salt and pepper — to taste
Rye croutons — optional

Chop onion and celery. Transfer to Crock-Pot. Stir in broth and baking soda.
Combine cornstarch and water and add to Crock-Pot. Stir in sauerkraut, milk,
and corned beef. Cover and cook on High 4 to 5 hours. Stir in cheese and cook
30 minutes. Season with salt and pepper. Serve. Garnish with croutons if de
sired.
Serves 12.

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CHOCOLATE CRUMB MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Flour
1/4 ts Cinnamon
1/2 c Chopped nuts
1 tb Butter, melted
2 tb Flour
1/4 c Chopped nuts
3/4 ts Baking soda
3/4 c Sugar
TOPPING———————– — ¥
1/4 c Brown sugar
2 tb Cocoa
1/4 ts Cinnamon

– 1/4 t salt
Sift together flour, sugar, baking soda, salt
cinnamon. Stir in chopped nuts and set aside.
Beat together cocoa, applesauce, oil and the egg.
Add this to dry ingredients, stirring only until
combined. CRUMB TOPPING: In a small bowl, mix all the
ingredients. Place paper baking cups in 6 microwave
safe custard cups or muffin pan. Fill cups 1/2 full
with batter, sprinkle with 1 tsp Crumb Topping.
Microwave for 3 1/2 minutes on high; rotate cups 1/4
turn every minute. Repeat with remaining batter.

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Basic Cooked Rice

Recipe By : Chef Paul Prudhomme’s Louisiana Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Uncooked Rice
2 1/2 Cups Chicken Stock
1 1/2 Tablespoons Onion — Very Finely Chopped
1 1/2 Tablespoons Celery — Very Finely Chopped
1 1/2 Tablespoons Green Bell Pepper — Very Finely Chopped
1 1/2 Tablespoons Unsalted Butter — Melted
1/2 Teaspoon Salt
1/8 Teaspoon Garlic Powder
Pinch White Pepper
Pinch Cayenne Pepper
Pinch Black Pepper

If you make this ahead of time and store it, omit the bell peppers — they
tend to sour quickly. Use chicken stock if you are serving the rice with a
chicken dish, seafood stock with a seafood dish, beef with a beef dish…

In a 5×9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan
snugly with aluminum foil. Bake at 350 degrees until rice is tender, about
1 hour, 10 minutes. Serve immediately. However, you can count on the rice
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice,
either use a double boiler or warm the rice in a skillet with unsalted
butter.

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NOTES : Mastercook formatted by:
Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking