CASHEW NUT ROAST WITH HERB STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Butter (or margarine -K.M.)
1 lg Onion — sliced
8 oz Unroasted cashew nuts
4 oz White bread — crusts removed
2 lg Garlic cloves
7 fl Water or light veg. stock
Salt
Freshly ground black pepper
Grated nutmeg
1 tb Lemon juice
—–FOR THE STUFFING—–
4 oz White breadcrumbs
2 oz Butter (or margarine)
1 sm Onion — grated
1/2 ts Thyme
1/2 ts Marjoram
1 oz Parsley — chopped
—–TO GARNISH—–
Parsley sprigs
Lemon slices

Set the oven to 200C/400F/Gas Mark 6 and line a 450
g/1lb loaf tin with a long strip of nonstick paper;
use some of the butter to grease the tin and paper
well. Melt most of the remaining butter in a medium
sized saucepan, add the onion and fry for about 10
minutes until tender but not browned. Remove from the
heat.

Grind the cashew nuts in a food processor with the
bread and garlic, and add to the onion, together with
the water or stock, salt, pepper, grated nutmeg and
lemon juice to taste.

Mix all the stuffing ingredients together.

Put half the cashew nut mixture into the prepared tin,
top with the stuffing, then spoon the rest of the nut
mixture on top. Dot with the remaining butter. Stand
the tin in another tin to catch any butter which may
ooze out, and bake for about 30 minutes, or until firm
and lightly browned. (Cover the roast with foil if it
gets too brown before then.)

Cool for a minute or two in the tin, then slip a knife
around the sides, turn out the nut roast and strip off
the paper. Decorate with sprigs of parsley and small
slices of lemon, and surround with roast potatoes, if
you’re serving them.

Source: Rose Elliot’s Vegetarian Christmas Typed for
you by Karen Mintzias

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Title: CHINESE PEPPER STEAK #3
Categories: Chinese, Beef
Yield: 6 servings

1 lb Round Steak, cut into thin
-strips
2 To 3 T Olive Oil
1/2 c Onions, chopped
3 Cloves Garlic, chopped
2 Green peppers, cut into thin
-strips
1/2 c Celery, chopped
1/4 ts Pepper
1/2 cn Consomme, undiluted
1 tb Cornstarch
2 tb Water
2 ts Soy Sauce

Saute steak in oil until brown. Add next six
ingredients. Cover and simmer 30 minutes. Blend
cornstarch with water and soy sauce. Add to meat
mixture and stir just until thickened. Serve with rice
or pasta.

SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92

—–

BEEF CARBONNADE SOUP WITH SPATZLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups/Stews Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
3 lb Beef
1 tb Oil
5 c Beef broth
4 c Tomato juice
12 oz Beer
1 c Onions, chopped
1 c Celery, sliced
2 ts Chili powder
1 t Basil
3 ea Garlic cloves, crushed
2 ea Bay leaves
1 c Carrots
1 c Green beans
1 1/2 c Mushrooms
—–SPATZLE—–
2 ea Eggs
1 1/2 c Flour
1/4 ts Salt
1/8 ts Nutmeg
3/4 c Milk

Brown meat in oil in soup pot. Add broth, juice, beer,
onion, celery, chili powder, basil, garlic, and bay
leaves. Bring to boil, reduce heat and simmer covered
2-3 hours. Add carrots and green beans and simmer
until tender. Add mushrooms and spatzle and cook 10
minutes more. Noodles can be used in place of spatzle.
SPATZLE: Beat eggs slightly. Combine flour, salt, and
nutmeg. Beat eggs into flour mixture. Gradually add
1/2 c. milk, then add more milk a tablespoon at a time
until the mixture is smooth, soft, and quite moist.
Pour some of the batter into a colander and press it
through the holes with a spatula into boiling salted
water. Cook 5 minutes or until tender, stirring
occasionally. Remove with a slotted spoon and add to
soup.

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Title: Apple And Raisin Sauce For Ham
Categories: Fruits Sauces
Servings: 6

1 c Apple Sauce
1/2 c Apple Butter
1/2 c Raisins
1/2 c Maple Syrup

Combine all the ingredients in a saucepan and simmer until bubbly.

Makes 2 1/4 cups of sauce.

—————————————————————————–

Title: Sour Cream Biscuits
Categories: Breads
Yield: 2 servings

2 c Flour 1/2 c Sour cream
1/2 ts Salt 3 tb Baking powder
1/2 ts Baking soda

Sift flour, measure, and sift with salt, baking powder, and baking soda.
Mix with cream to the consistency of a roll dough, adding 1 teaspoon sweet
milk or water if too stiff. Turn onto lightly floured board. Knead
lightly. Pat into sheet 1/2 inch thick. Cut with floured cutter. Place in
well-oiled pan and bake in hot oven (450ø F) about 12 minutes. 12 servings.
Crace Viall Gray, Glen Ellyn, IL.

—–

GINGER-CHICKEN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (14 1/2 oz)chicken broth
2 ts Soy sauce
1 sm Clove garlic-minced
1 t Fresh ginger, minced
1 c Water
1 Chicken bouillon cube
1 1 inch piece gingerroot
1 oz Tofu, cut in 4 slices
2 Large spinach leaves, choppd
1 tb Dry sherry, if desired

In a small bowl, combine 1/4 cup broth, soy sauce, garlic and minced
gingerroot; set aside. In a medium saucepan, combine remaining broth,
water and bouillon cube. Bring to a boil over high heat; reduce heat until
mixture barely simmers. Crush bouillon cube with back of a spoon. Stir
until bouillon cube is completely dissolved. Cover; simmer 5 minutes.
Meanshile, peet and thinly slice gingerroot piece; add to hot broth
mixture. Cover; simmer over low heat 15 minutes. Add tofu to soy-ginger
marinade, turning to coat all sides. Let marinate 15 minutes. Using a
slotted spoon, remove and discard sliced gingerroot from bouillon mixture.
Add spinach to simmering broth; add sherry, if desired. Simmer 1 minute
longer. Remove tofu from marinade. Place 1 marinaded tofu slice into each
of four soup bowls. Ladle 3/4 cup hot broth mixture into each bowl.

– – – – – – – – – – – – – – – – – –

PINEAPPLE SALSA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pineapple chunks, fresh
1 Cucumber — peeled, seeded and
-chopped
2 Scallions — chopped
1 Jalapeno pepper — seeded and
-finely chopped
1 Bell pepper, yellow — cored,
-seeded and chopped
1 c Pineapple juice, unsweetened
1/4 c Lime juice, fresh
1 t Sugar
pn Salt

In a food processor or blender, combine pineapple
chunks, cucumbers, scallions and jalapenos and process
until smooth. Add yellow peppers and, using an on/off
motion, process until finely chopped. Transfer the
mixture to
a bowl and stir in pineapple juice, lime juice,
cilantro, sugar and salt. Cover and refrigerate until
chillled, at least one hour. The soup can be stored,
covered, in the refrigerator for up to 8 hours.
Makes about 5 cups. Serves 6.

– – – – – – – – – – – – – – – – – –

BUTTERNUT SOUP

Recipe By : PICK OF THE DAY SHOW #PD7724 12/24/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/24

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds butternut squash — peeled and cubed
2 apples — peeled and cubed
1 large onion — chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
milk or cream

Heat the butter in a soup pot and saute the onions until they are
softened. Add the squash and apples and the ground ginger. Add the
cider and stock, cover and cook until softened, about 25 minutes or
longer. Blend the soup, thinning with additional stock if needed. Add
heated milk or cream just before serving.

TIP:
VEGGIE SPAGHETTI

Heres a great way to get your kids to eat squash! Just pierce the stem
end of a spaghetti squash with a knife or metal skewer, and place on
roasting sheet. Roast at 350 for about an hour, open, and create
strands by pulling away the flesh with your fork. Serve with butter
and Parmesan cheese or tomato sauce.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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Date: Mon, 27 Dec 93 15:37:01 CST
From: ekatman@midway.uchicago.edu (Eileen ‘Lee’ Katman)

Booze beans and dumplings

this is one of those “It tastes better the next day” meals

Booze beans

saute one big chopped onion in red wine until soft
dump 1 cup rough chopped mushrooms in (more if you like)
saute until liquid begins to evaporate
put in
2 cloves minced garlic
1 bay leaf
4-6 peppercorns (or lots of fresh ground pepper)
pinch thyme
salt to taste
put in 3 cans of your favorite beans (I used pintos), drained and rinsed (or
maybe 6 cups cooked beans)
put in enough wine to make it soupy (for every 3 wine put in 1 water)
(you might want to put in 1 tsp flour mixed in water to get a denser broth)
simmer for a long time
let sit overnight

2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings

Dumplings

1 cup flour (try 1/2 wheat, 1/2 white)
1/4 cup egg replacer 1/4 cup milk
(or put 1 egg white in cup and fill with milk to 1/2 cup level)
2 tsp baking powder
1/2 tsp salt
lots of pepper
shake of rosemary

mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and let
simmer for 10 mins (don’t turn down heat!)

Both recipes adapted from the Joy of Cooking (Boeuf Borgonionne (sp) and
Dumplings are 2 separate recipes)

This was great as a lunch (you could do everything in one night and just
have for lunches). My husband thought it would be better over noodles than
with dumplings.

Mexican Summer Soup
Recipe By : Lynne Neumann
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Vegetables
Vegetarian Soups Stews
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup kidney beans
1/3 cup garbanzo beans
1/3 cup black beans
3 medium tomatoes — coarsely chopped
1 small onion — coarsely chopped
1 banana pepper — finely chopped
1/2 cup green beans — fresh
1/2 cup zucchini — cubed
4 cloves garlic — pressed
1 teaspoon chili powder
1 teaspoon ground cumin
2 bay leaves
salt and pepper — to taste
1/4 cup red wine
Wash and soak beans overnight (I cooked mine the next day on low in the slow
cooker while I was at work) drain rinse beans before adding to pot.

In a medium saucepan sauté onion and garlic in water until tender.

Add fresh green beans and banana peppers, continue to sauté for 3 minutes.
Be sure to keep track of the water so it doesn’t dry out.

Just before the water completely dries up add the zucchini and sauté 2
minutes ( the zucchini should add some moisture to the pot, but if it
doesn’t add more water just to keep from scorching veggies).

Add fresh tomatoes, beans, wine, spices and cook until this thickens and the
tomatoes have made a nice sauce.

As I am on a restricted salt diet I did not add salt to mine, however, I did
add some sweetener to the whole batch. Even without salt this dish was very
good. I haven’t tried it with salt substitute, so I don’t know how it would
work. The nutritional rundown on this dish is quite good and it taste good
too.
– – – – – – – – – – – – – – – – – –
Enjoy, Lynne