Chinese Vegetable Soup

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Chinese Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups water
1 1/2 cups mushroom liquid
1/4 cup Tamari soy sauce, low sodium
1/4 cup sherry — optional
3 garlic cloves — crushed
1 tablespoon fresh ginger root — grated
2 packages shiitake mushrooms — dried
1 onion — cut in wedges
1 bunch green onions — cut in 1″ pieces
3 stalks celery — sliced
1/2 pound chinese cabbage — sliced
1/2 pound soba noodles — ** see note

Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes.
Meanwhile, put 10 cups water in a large soup pot. Add tamari, sherry, ginger,
and garlic. Bring to a boil. Add onion wedges. Reduce heat. Squeeze excess
water from the mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid
to the hot broth. Chop mushrooms discarding tough stems, and add to broth. Add
remaining ingredients, except for the noodles. Simmer over low heat 15 minutes,
add noodles, and cook an additional 10 minutes. Serve hot.

HELPFUL HINTS: This will make a meal for four people, or a first course, with
other Chinese food, for eight people.

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NOTES : ** Use buckwheat soba noodles in recipe, and add to Mastercook’s
ingredient database.

MAMA’S EASY SOURDOUGH BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Self-rising flour
2 c Buttermilk
2/3 c Cooking oil
2 pk Yeast
2 tb Sugar
1 t Soda

Mix all ingredients. Keep tightly covered in
refrigerator. Take out as needed and knead with a
little extra flour and bake. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A

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Title: Moroccan Chick Pea Soup
Categories: Soups/stews, Vegetables, Moroccan
Yield: 4 servings

2 tb Safflower oil 2 tb Lemon juice
2 x Carrots, grated 1 tb Chopped fresh parsley
2 x Cloves Garlic, minced 3/4 ts Ground Cumin
1 x Med Onion, chop fine (1/2 c) 1/2 ts Black pepper
15 oz Can Chick Peas, rinse,draine 1/2 ts Thyme leaves
3 c Vegetable stock 1/4 ts Powdered tumeric
1/3 c Tahini 1/8 ts Cayenne pepper

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes,
or Herbed Garlic Croutons, optional
In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until
tender. Set aside.
Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock,
tahini, and lemon juice.
Stir pureed mixture into saucepan. Add remaining ingredients including
vegetable stock. Cover and cook for 5 minutes to heat through. Top with
garnish if desired.
VARIATIONS: – substitute olive oil for safflower oil

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Title: Cabbage Casserole
Categories: Diabetic, Vegetables, Meats, Casseroles
Yield: 6 servings

1 md Onion; chopped 1/2 ts Salt;
1 Stalk Celery; chopped 1 md Cabbage; shredded
3 tb Margarine; 2 Apples; sliced thin
3/4 lb Lean Ground Beef;

Preheat oven to 350 deg F. In skillet, saute onion and celery in
margarine 2 minutes. Add beef and salt and stir another 2 minutes.
Spread half the cabbage in 2 qt baking dish and cover with half the
apples and all the meat mixture. Add remaining cabbage and apple
slices. Cover and bake 1 hour. Nice with mashed potatoes or noodles.
Food Exchange per serving: 1 LEAN-MEAT EXCHANGE + 1 VEGETABLE EXCHANGE
+ 1 FAT EXCHANGE IF THAT + 1 FRUIT EXCHANGE

MMMMM

Title: Summertime Shrimp Salad *
Categories: Seafood, Salads, Apples
Yield: 4 servings

MMMMM———————-PATTI – VDRJ67A—————————

MMMMM————————–DRESSING——————————-
1/2 c Miracle whip
1 tb Lemon juice
1 ts Dried chives; chopped
1/2 ts Basil; crushed
1/2 ts Salt

MMMMM—————————SALAD——————————–
1 1/2 lb Shrimp; cleaned, cooked
2 Eggs; hard boiled, chopped
1 c Apples; chopped
1 c Celery; chopped
1/2 c Green onions; chopped

Mix dressing, juice and seasonings in a large bowl. Add remaining
ingredients; mix lightly. Cover and chill.

MMMMM

Title: SEASONED TEMPEH FILLING IN A STEAMED WONTON S
Categories: Appetizers, Vegetarian, Chinese
Yield: 12 servings

8 oz Tempeh, precooked;
– grated or minced fine
2 tb Tamari
1/2 ts Vegetable Bouillon
-dissolved in:
1/2 c Water
1/2 ts Hot Pepper Sesame Oil
1 tb Cornstarch (or Arrowroot)
1 ts Honey
1 c Green Onions; chopped fine
1 c Mushrooms; chopped fine
2 ts Ginger Root, minced
1 pk Wonton Skins (3-inch size)

Directions: Combine half of the tempeh with tamari,
water, oil, honey and cornstarch in blender and puree.
Take the other half of the tempeh and mix with the
vegetables, then add the puree and hand mix. Take 1
rounded tsp of this filling and place in center of
Wonton Skin; moisten the outer rim and fold in half
pressing the edges to seal. Steam for 8 min. Serve
with Sweet and Sour Sauce.

Comments and/or improvements are welcome. Gunter
Pfaff, 73740,2515

Notes: Nobody should try to make this alone, its a
great group project for four.

We use a tempeh made with soybeans and barley.

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TEXAS-STYLE BAGELS – AK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
1 1/2 c WARM WATER, 105-115 DEGREES
3 tb SUGAR
1 tb SALT
1/2 ts BLACK PEPPER
1 tb TABASCO PEPPER SAUCE
4 tb JALAPENO PEPPER, FRESH
-AND FINELY CHOPPED
4 c FLOUR, ALL-PURPOSE
1 ga WATER

stir yeast into 1 1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. stir in
sugar, salt, pepper, tabasco, 3 tablespoons jalapeno,
and enough flour to make a soft dough. knead dough on
lightly floured board until smooth and elastic, adding
remaining flour as necessary.
let dough stand in warm place 15 minutes. punch down
dough; roll on lightly floured board into a rectangle
13 x 4 inches, about 1 inch thick. cut dough into 18
strips with floured knife. roll each strip gently to
form rope 1/2 inch thick. moisten ends of rope and
press together to form bagels. place bagels on
floured cookie sheets. let stand covered 20 minutes.
heat one gallon of water to boiling in large stock
pot. reduce heat to medium. place 3 to 4 bagels in
stock pot. simmer uncovered 7 minutes (no longer).
drain on towel. repeat with remaining bagels. heat
oven to 375 degrees. brush bagels with beaten egg,
sprinkle with remaining jalapeno pepper. bake bagels
on ungreased cookie sheet until golden, 30 to 35
minutes. cool on wire rack. serve with cold sliced
roast beef or chicken.

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Title: Potato Cheese Soup
Categories: Soups
Yield: 1 servings

1 1/4 c potatoes, peeled and cubed
1 c broccoli, chopped
3/4 c celery, chopped
1/2 c carrot, chopped
1/4 c onion, chopped
1 pk chicken broth
1 black pepper
1 1/2 c milk
2 tb flour
2 tb ham, diced
7 tb process cheese spread

In large saucepan, combine potatoes, broccoli, celery, carrot, onion,
broth, pepper, and 1 cup water. Bring to a boil, reduce heat to low,
cover and simmer until potatoes are tender. About 20 minutes.

In small bowl, whisk flour and milk together. Slowly pour into
vegetables, stirring constantly. Cook over medium high heat, stirring
occassionally, until slightly thickened. About 5 minutes. Add cheese
spread and ham, stirring occassionally until cheese is melted.

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Title: Champagne Thanksgiving
Categories: New, Text, Import
Yield: 8 servings

2 Loaves White Bread
2 cn Oriental Broth
1 Bag Vegetable Cole Slaw
2 lg Onions — sliced
1/2 ts Seasonings — sage, garlic
Cayenne
10 oz Bag Frozen Spinach-chopped
10 oz Bag Frozen Chopped Broccoli
2/3 c Nonfat Blu Cheese Dressing
1 oz Nonfat Cream Cheese
12 lg Mushroom Caps

Make a basic bread dressing using 2-3 loaves of light
bread, 2-3 cans of fat free Oriental Broth, sage,
garlic, curry powder, cayenne, lots of onions, a bag
of coleslaw vegetable mix, and 10 oz. package of
chopped frozen spinach. Add hot water as needed and
any other seasonings you would like. Pu t it in
roasting pan.

Mix 10 o ounce package of thawed (frozen) chopped
broccoli with 2/3 cup fat free blue cheese or
roquefort salad dressing, into which one ounce of
nonfat creamed cheese has been blended. Remove the
stems from large button mushrooms (add to the
stuffing), turn the mushrooms bottom-up, and fill each
mushroom with the broccoli mix.

Bake the mushrooms on top of the turkeyless dressing,
about one hour at 375 degrees. Serve it with a big
tossed salad, peas with baby potatoes, and all the
Champagne you can drink

Recipe By :

From: Paulsbluff@centuryinter.Net Date: Wed, 30
Oct 96 22:37:40 Gmt

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HEARTY PORTUGUESE KALE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1/2 lb Smoked sausage
— sliced 1/2″ thick
1 qt Chicken broth
1 md Onion, thinly sliced
3 md Potatoes, sliced
1 lg Bunch (abt. 1 lb.) kale
— shredded or
— sliced very thinly
Freshly ground black pepper
Salt (opt’l.)

Heat oil in a skillet; saute the sausage just until
the fat is rendered, about 3 to 5 minutes. Drain on
paper towels and reserve.

Bring broth to a boil with the onions and potatoes;
simmer 10 to 15 minutes until potatoes are very
tender. Mash onions and potatoes in the broth with a
potato masher or slotted spoon. Add drained sausage
slices and the kale. Bring to a boil and then simmer
for 3 to 5 minutes, until kale is tender. Taste for
seasoning – depending on how spicy your sausage is,
add salt and pepper to taste. Serve piping hot.

Shepherd writes: “For a cold night, serve with a warm
crusty bread and good beer or red wine for a complete
meal.”

Recipe developed by Renee Shepherd and Fran Raboff.
From 1992 “Shepherd’s Garden Seeds” catalog. Pg. 16.
Posted by Cathy Harned.

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