Date: Mon, 27 Mar 95 08:52:30 PST
From: elinorl@mcn.org (Elinor Lindheimer)

I too modify the McDougall recipes sometimes. Last night I made mashed
potatoes, carrots, and turnips (steamed and then mashed with a little
cooking water and some rice milk) and “Chick ‘n’ Wheat” “cutlets” (Knox
Mountain brand–delicious!) and for a gravy I took the sauce from the
Garbanzo Shepherd’s Pie (which is delicious, by the way). I’ve used that
sauce many times. It’s like a white sauce, fatfree! This time I used an
herb blend instead of Parsley Patch and about 1/2 tsp.garlic granules, and
added two heaping teaspoons of nutritional yeast. Here’s the recipe for
those who don’t have the book (modified cooking method, too):

White gravy

2 cups soy or rice milk
1 tbsp. soy sauce
1/2 tbs. Parsley Patch seasoning
1/4 tsp. garlic powder
2 Tbsp. cornstarch

Heat 1 1/2 cups soy or rice milk, add soy sauce and seasonings. Mix the
cornstarch with the remaining milk and add to the pot, stirring constantly.
It should thicken quickly. Cook on low heat about few minutes, stirring. It
holds well if the rest of dinner isn’t quite ready.

The McDougall recipe puts the cornstarch in 1/4 cup water, but for a gravy
you don’t need the extra liquid.

Title: MUSHROOM WILD RICE CHOWDER
Categories: Vegetarian, Vegan, Soups
Yield: 6 servings

2 tb Vegetable oil
8 oz Mushrooms, fresh; sliced
1 Celery rib; thinly sliced
1/2 c Flour, unbleached
3 3/4 c ;water
3 c Wild rice; cooked
1 ts Salt
1/2 ts Curry powder
1/2 ts Mustard, dry
1/2 ts Cinnamon
3 dr Hot pepper sauce
1 1/2 c Soymilk
Paprika
1/2 c Almonds, slivered;toasted
-optional

In a soup pot, heat oil. Add mushrooms and celery and saute 2 minutes.
Sprinkle flour over vegetables and cook over medium-low heat, stirring, 1
minute.
Gradually add water, stirring constantly; cook over mediumheat until
mixture is somewhat thickened.Stir in remaining ingredients. Heat
thoroughly.Garnish with paprika and toasted almonds if desired. Serves 6.

Per serving: 195 cal; 9 gprot; 5 g fat; 29 g carb; 0 chol; 680 mg sod; 1 g
fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

—–

Almond Peach Chicken Salad

Recipe By : Janet Baker
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups diced chicken
1 cup green grapes — halved
1/2 cup toasted almonds
1 cup mayo or salald dressing
1/2 cup sour cream
white pepper
salt

Combine sour cream and mayo, and add to diced chicken till thourougly mixed.

Add grapes, being careful not to smash them.

Then add almonds, salt and pepper, and refrigerate.

Best when served on a croissant.

– – – – – – – – – – – – – – – – – –

Title: Breakfast Cake
Categories: Bread Osg1966
Servings: 1

3 c Flour
1/2 ts Salt
4 tb Sugar
3 ts Baking powder
3 tb Shortening; melted
1 c Milk
1 ea Egg; slightly beaten

Sift dry ingredients together. Add shortening, milk, and egg. Spread
1/2-inch think in greased pan. Add this top mixture: 2 T flour, 1 T
cinnamon, 5 T sugar mixed together and 3 T. butter rubbed in. Bake
about 30 minutes in moderate oven.

NOTE: Exact temperature not give. Moderate oven 350 – 400 F.
Source: Mrs. Raymond Iden, Dan Emmett Grange, Knox County, OH
—–

Title: SHRIMP SCAMPI 2
Categories: Diabetic, Fish, Main dish
Yield: 4 folks

Ingredients
1 ts Margarine; melted
-reduced-calorie
1 ts Vegetables oil;
1 cl Garlic;
1/4 ts Pepper;
1/2 lb Lg fresh shrimp;
-uncooked cleaned
1 tb Fresh parsley; chopped

Combine margarine, oil, garlic, and pepper in a
shallow heatproff casserole dish. Add shrimp, and
toss lightly to coat. Spread shrimp in a single layer.
Broil shrimp 4″ from heat 3-4 minutes. Turn shrimp,
and broil an additional 3-4 minutes or until lightly
browned. Sprinkle with parsley, and serve.

From: All New Cookbook For Diabetics And Their
Families Each serving amount: 2 ozs Exchanges: 2 Lean
Meat

Chol: 90 mg; Calories: 91; Carbo: 1 gm; Protein: 14 gm
Fat: 3 gm; Fiber: 0 gn; Sodium: 107 mg

Reformated 4 you and yours via Nancy O’Brion and her

—–

CATFISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Catfish fillets, cut into
-chunks
2 sl Bacon, chopped
1 c Chopped onion
1 cn Sliced potators, drained
1 cn Cooking tomatoes, chopped
2 c Water
1 cn Corn, drained
1/4 ts Tarragon
1/2 ts Celery salt
2 ts Parsley flakes
1/2 ts Oregano
1/4 ts Salt
Pepper to taste
1 t Seafood seasoning
2 ts Thyme

In a large pot, fry bacon until crisp. Add onion and
cook until tender. Add potatoes, tomatoes, and 2 cups
water. Cover; simmer until potatoes are tender. Add
corn and seasonings. Cook slowly and adjust
seasonings, if necessary. Add yhe catfish 5 to 10
minutes before serving and simmer.

Serves four.

Posted by Alison Meyer. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Sambal Goreng Telur (Spiced Eggs)
Categories: Poultry, Main dish, Indonesian
Yield: 2 servings

5 Eggs, hard-boiled and
Sliced into halves
2 T Peanut oil
1 md Onion, chopped
2 Cloves garlic, chopped
1 Candlenut, grated
1 t Laos
1 t Sambal Oelek
Salt to taste
1/2 t Brown sugar
1 Salam leaf
1 c Coconut milk

Place the sliced eggs in a serving dish.

In separate pan, heat up peanut oil. Saute onion, garlic, candlenut, laos,
sambal oelek and salt. Be cautious to avoid burning.

Add brown sugar, salam leaf and coconut milk. Bring mixture to boil and
then simmer for 10 minutes.

Pour mixture over hard-boiled eggs and serve.

Compiled by Imran C.
Gold Coast, ‘Oz

—–

Title: GREEN IN SNOW STIR FRY
Categories: Side dish, Vegetables
Yield: 6 servings

3 tb Sherry
3 tb Soy sauce
1 ts Fresh ginger, finely chopped
1 c Chicken broth
3 tb Vegetable oil
1 md Cauliflower, cut in florets
1 md Broccoli head
;cut in florets
1/4 c Toasted sesame seeds
1 ts Sesame oil
1 1/2 tb Cornstarch
;dissolved in 2 tb. water

Make sauce by combining sherry, soy sauce, ginger and
chicken broth. Heat the oil in a wok or large skillet.
Stir fry the vegetables for 3 to 4 minutes. Add sauce
and sesame seeds; mix together well.

Cover and steam/cook another 3 to 4 minutes, just
until tender crisp. Uncover and sprinkle sesame oil
over vegetables. Stir in cornstarch mixture and cook
about one minute more or until sauce thickens. Serve
immediately.

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 9.
Posted by Cathy Harned.

—–

Date: Wed, 18 Aug 93 13:52:38 EDT
From: jfrawley@mailbox.syr.edu

This is from The New Laurel’s Kitchen Cookbook. Since I don’t have my
mock mac’n’cheese recipe perfected yet, I thought this might do for some
people who are craving a hearty casserole type dish. It’s pretty good,
but I recommend spicing it up more. Use your own judgement.

SPANISH RICE

3 cups cooked brown rice

1 onion choppsed
4 stalks celery (I skipped this; I don’t like celery much)
1 large green pepper
2 cloves garlic
1 teaspoon chili powder
1 teaspoon cumin

1 cup chopped tomatoes
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper

Rice should be warm.

Water saute onion, celery, pepper, and garlic. (original recipe called
for 1 tablespoon oil; I left it out completely) Add chili powder and
cumin. When fragrant, add tomatoes, salt oregano, and pepper. When
tomatoes are cooked through, stir in the rice.

VARIATIONS: For a rich, cheeselike taste, include 1/3 cup cornmeal with
the rice when you first cook it. Then, when making the Spanish Rice, increase
the tomato a little. (I did this, and it’s pretty good)

MY VARIATIONS: I added coriander (ground) to the list of spices and increased
the black pepper. I like my food spicier than her recipes usually are.
I sprinkled a bit of nutritional yeast on mine at the table.

Date: Wed, 21 Sep 94 22:13:16 EDT
From: Andrew Evans

Japanese Rosy Pickled Ginger (Gari)
(Originally from the _Washington Post_ Food Section)

1 pound unpeeled baby ginger (in oriental groceries) or peeled regular ginger
(Note: regular ginger tends to be stronger and tougher, but works
quite well anyway)

Peel (if necessary), rinse, and pat dry.
Put in a bowl and coat with about a heaping tablespoon of salt
(preferably the pickling variety). Set in a cool place for 24 hours.

(24 hours later:)
1/2 cup sugar
2 cups rice vinegar (unseasoned light)
1 cup less 2 tablespoons water

Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution. Close jar and refrigerate at least a week.

The vinegar will turn the ginger a rosy pink. Just before serving, slice
thinly with the grain.

You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.