Chocolate Crinkle Cookies

Recipe By : Laurel Wellman
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Christmas
Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1/4 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup brown sugar
3/4 cup butter or shortening
1 egg
1/4 cup corn syrup

Mix flour, cocoa, baking soda, and salt. Set aside. Cream sugar, shortening
and egg thoroughly. Blend in corn syrup. Add blended dry ingredients. Mix
well. Shape dough into 1″ balls. Dip half of each ball in water, then in
granulated sugar. Place balls sugar side up on ungreased baking sheets.
Bake at 350 for 12-15 minutes. Remove from baking sheets immediately.
Makes about 3 1/2 dozen.

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NOTES : From: rec.food.recipes 11/29/95

Title: EASY BAKED BEANS
Categories: Beans
Yield: 5 Servings

3 tb EDEN Extra Virgin Olive Oil
1 lg Onion; chopped
3 Cloves garlic; pressed
15 oz Can EDEN Kidney Beans
-OR- Pinto or Navy Beans
1/2 c EDEN Crushed Tomatoes
1 tb EDEN Barley Malt
1 tb EDEN Shoyu (to taste)
1 tb EDEN Hot Mustard

Heat oil and saute onion and garlic. Place in a casserole dish with
remaining ingredients. Bake covered at 350 F for 20-30 minutes.

Prep Time: 10 Minutes Cooking Time: 25 Minutes

Per serving: 182 Calories; 9g Fat (42% calories from fat); 6g
Protein; 20g Carbohydrate; 0mg Cholesterol; 366mg Sodium

Copyright 1994 Eden Foods, Inc.

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TEMPEH PAPRIKAS WITH TAHINI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Hungarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sesame oil, toasted
2 lg Onions, chopped
2 tb Hungarian paprika
2 c Vegetable stock
2 tb Dark miso
1 lb Tempeh, cut to 32 triangles
1 t Soy sauce
1 tb Cider vinegar
4 tb Tahini
Chopped scallions to garnish

Pre-heat oven to 300F. Heat oil in large skillet.
Saute onions paprika till golden. Add 1 1/2 cups
stock miso. Bring to a boil. Add tempeh, reduce
heat simmer 35 to 40 minutes. Blend soy sauce,
vinegar tahini with remaining stock. Add to the
skillet, stirring as it thickens. Be careful not to
let it boil.

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OGWISSIMANABO (YELLOW SQUASH SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Yellow squash, diced
4 ea Shallots, with tops, chopped
1 qt Water
2 tb Maple syrup
5 sl Cucumber (1/2″ thick)
1 tb Salt
1/4 ts Black pepper

Place the squash, shallots, water syrup into a large soup pot
simmer for 40 minutes, until the squash is tender. Add the cucumbers.
Pit everything into a large bowl mash until it forms a thick, creamy
paste (or use a blender).
Put the mixture back into the soup pot season with salt pepper.
Simmer for 5 to 10 minutes.

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Halloween Ideas

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Hints for halloween fun

Take a teaspoon or so of black paste for food and stir it into any basic sugar
cookie recipe. The dough will turn a rich black that’s perfect for making bat
cookies.
Regular green food coloring does nice things to Halloween Jello. Make a bowl of
orange jello and when it’s semi-solid drip several drops of green coloring onto
the surface and stir them in gently. They’ll swirl into dark demonic tornado
clouds – a dab of back whipped cream made by adding more of that black paste to
partially whipped cream makes a pleasantly disgusting finishing touch.
Scrambled eggs feel and look much more like brains than cold spaghetti – add a
few drops of green, red and blue food coloring as you’re beating the eggs and
the final product will frighten even the most hardened child.
A drop of two of red coloring turn grapefruit sections pale pink making them
into very convincing thumbs.
Drop a pint of cherry tomatoes into a pot of boiling water, blanch them for a
minute and then drain and slip off their skins. Instant bloody eyeballs.
If you stir baking soda into vinegar, it’ll foam right out of the glass.
You can also shake salt over a lighted jack o lantern candle and make blue
sparks.

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Title: Bachelor Buttons
Categories: Cookies
Yield: 18 servings

1/4 c Butter, cold 1 pn Salt
1 1/3 c Flour, all-purpose 1 pn Nutmeg
1 Egg Sugar for sprinkling
5 oz Sugar

Preheat oven to 350 degrees. In a large bowl, Rub the butter into the
flour. In a small bowl, beat the egg with half of the sugar, add the egg
mixture and the remaining sugar to the butter and flour mixture. Add the
salt and nutmeg and mix well. Roll the dough between the palms of your
hands to form 18 pieces the size of a walnut; moisten your hands or flour
them for rolling the dough. Sprinkle dough pieces lightly with sugar and
place 2-3 inches apart on a cookie sheet lined with buttered craft paper.
Bake until very lightly browned around the edges and on the bottoms, about
8 minutes. (The tops should be done but not browned.) Remove from oven;
transfer to wire rack. Cool completely, then store in airtight container.

—–

Title: ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING
Categories: Salads, Pasta
Yield: 1 recipe

1 pk (8.75 oz) soba noodles
1 sm Carrot
— shredded in long strands
1 sm Daikon
— shredded in long strands
6 Leaves romaine lettuce
— torn
6 Leaves red leaf lettuce
— torn
1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu
— sliced
1 cn (8 oz) water chestnuts
— sliced
1 cn Mandarin orange wedges
— (11 oz), drained
1 cn (20 oz) lychees; drained
— and cut into quarters
1/4 c Toasted sesame seed
1/2 c Brown sugar
1 ts Salt
1 ts Pepper
1/4 c Salad oil
1/2 c Lime juice
6 tb Mirin
1 c Rice vinegar
1/2 c Tamari (or shoyu)
4 ts Sesame oil

Cook soba noodles according to package directions, rinse, drain and
cool. In a large bowl, toss noodles with carrot and daikon. Put
lettuce on large serving platter. Top with noodle mixture, peppers,
tofu, water chestnuts, mandarin oranges, and lychees. Chill until
ready to serve. To make dressing, combine the remaining ingredients;
mix well. Serve with salad. Makes 10 to 12 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen Hawaiian
Electric Company, Inc.

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Title: Cream of Mushroom Soup (WW 1970)
Categories: Soups/stews, W watchers
Yield: 1 Potful

1 sm Can/jar of mushrooms
(SAVE JUICE)
1 pk Envelope of beef bouillon
ds Salt to taste
ds Pepper to taste
1 c Liquid non fat milk

Blend mushrooms, half the mushroom juice, bouillon, and the cup of
milk in a blender.

Do not chop the mushrooms too fine.

Heat and serve.

WW Handout 1970

== Courtesy of Dale Gail Shipp, Columbia Md. ==

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Date: Tue, 07 Jun 94 12:52:27 PDT
From: J. Ari Kornfeld

—>>Teri’s words
Here’s a twist to an old family stand-by that my mother made
frequently when I was a kid.

SUTFFED BELL PEPPERS
serves 4

INGREDIENTS:
4 Large Bell Peppers
1 cup Quinoa
1 cup Buckwheat Groats
5 cups Vegetable Broth
6-8 Sundried Roma Tomatoes
1 med. Onion
3-4 Garlic Cloves
Rosemary, Basil, Oregano to taste
1 cup Tomato Puree
1 egg white or egg substitute (we use Ener-g)

PREPARATION:
Rinse Quinoa well and set aside to drain.
Chop onion, garlic, and sundried tomatoes and set aside
Cut tops off of bell peppers, rinse the bodies clear of seeds. Trim
the seed pod off the tops and save the tops.

Heat 2 cups of broth to a boil in a medium sized sauce pan. Once
broth has reached a boil dump in the Quinoa and sundried tomatoes.
Cover and bring flame down to simmer for 12 minutes.

Add 1 cup of buckwheat groats to 1 egg white (or egg substitute) and
mix until groats are coated. Turn mixture into a dry frying pan and
cook over medium heat for 2-3 minutes stirring well to keep groats
separated. After 2-3 minutes add a cup and a half of broth, onion,
garlic and other spices [ari: you might want to mix the spices into
the tomato sauce – in the next step – instead]. Cover and bring flame
down to a simmer for 10-12 minutes, stirring occasionally.

Take Quinoa from stove and drain, saving vegetable stock (you’ll need
it in a minute) Place Quinoa in a bowl and add the buckwheat groats
once they have finished. Add 1 cup of tomato puree your favorite
tomato sauce and mix well. Once mixed, spoon liberally into bell
peppers and put pepper tops back on.

Take left over broth and put into large pot with steamer tray. Add
broth or water until water just touches bottom of steamer rack [ari:
actually 1/4 – 1/2 inch (.5 – 3cm) is enough] and place Peppers into
pot. Secure lid and place on stove. Bring to a boil then let simmer
for 20-30 minutes, until peppers are very soft. Serve.

[ari: this dish tastes even better the next day!]

Assemble a bunch of vegetables and trimmings. I use carrots, celery,
bell peppers, garlic, onions. Chop into big chunks. Don’t be neat,
nobody will see this. Add about 1/2 cup of water to the bottom of the pan.
Roast in the oven until everything is dark brown. (about 300 – 350 degrees)
Transfer to top of stove, changing pans if you have to. Cover vegetables
with water, and use some water to disolve brown solids in roasting pan.
Cook until the vegetables are really really soft. I usually try and mash
them a little also. Strain out the vegetables. Continue cooking the stock
until it is very dark. Vegetable stock is much more delicate than meat stock,
so it needs more reducing. IMHO. When it looks like a really good French
onion soup, it’s done. Refrigerate and use as needed.