CREAM OF BROCCOLI SOUP (ROBBINS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw cashews
5 c Vegetable stock or bouillon
2 md Boiling potatoes, unpeeled,
-cut into 1/2″ cubes
1 md Onion, finely chopped
1 bn Broccoli, trimmed and
-coarsely chopped (about
-4-1/2 cups)
1 t Dried basil
1 t Fine sea salt
1/4 ts Freshly ground black pepper

(From “May All Be Fed,” John Robbins. William Morrow;
1992; $23)

Put the cashews and 1 cup of the vegetable stock into
a blender. Blend until smooth, about 1 minute.

Put the remaining 4 cups vegetable stock, the potatoes
and the onion into a large pot. Bring to a simmer,
cover and cook for 5 minutes. Stir in the broccoli and
basil and return to a simmer. Cover and cook until the
potatoes are tender, about 10 minutes.

Stir in the reserved cashew mixture, the salt, the
pepper and bring just to a simmer. Remove from the
heat, transfer about half of the soup to a blender and
puree. Return the puree to the pot and stir well.
Serve immediately.

Calcium in cook broccoli: 206 milligrams per spear.

– – – – – – – – – – – – – – – – – –

Title: Easy Potato-Leek Soup
Categories: Soups
Yield: 14 servings

1 1/2 lb Leeks, cleaned and sliced
-thin, including 1″ of green
-top
2 md Onions, peeled and quartered
9 c Chicken broth or stock
3 1/4 lb Baking potatoes, peeled and
-cubed
1/2 t Black pepper

Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the
heat; cover. Simmer for 25 minutes. Add the potatoes; return to a
boil. Cover and simmer for 20 minutes, or until the potatoes are
tender. Process in a blender until smooth. Stir in the pepper.

TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
Serves 12-14.

Per 1 cup serving: 154 calories, 6 grams protein, 30.5 grams
carbohydrates, 2.8 grams fiber, 1 gram fat (0 grams saturated), 510
milligrams sodium.

MMMMM

Date: Mon, 21 Jun 93 14:27:56 PDT
From: Peter_Brooks

Note: This is a first cut at a recipe. It’s heavy on canned goods
and thus salt. It is reasonably low fat, since the only fat was in the
pre-prepared crust. I also made 2-3X times the sauce/toppings that
I really should have done. So it goes.

Superfast Pizza (EXPERIMENTAL, POTENTIALLY VEGAN)

Crust: 1 large prepared: (I have a serious weakness for fresh bread.
In self defense, I gave up baking. Those with no problems with breads
or baking, substitute your favorite crust. IMHO, whole wheat would be
perfect.) The commercial crust would be the only non-vegan
ingredient, as far as I know.

Sauce: (makes enough for at least two pizzas. should freeze well.)
1 can S W pasta sauce. Contains no oil. Not too bad for sodium, for once.
1 14 ounce can beans. I used S W Pinquinto beans, a small bean about the
size of a black bean, but closer in looks and taste to a Pinto. This
is somewhat spiced up (mexican style flavorings), so I carried the theme.
Spices and herbs to taste: I use powedered garlic, oregano, fresh ground
black pepper. To continue the mexican style, I used a bit of cumin.
(Hey, mexican style pizza is pretty good, though I had to watch out
for the jalopenos at Renato’s pizzeria in East San Jose… )

In a medium bowl, combine the pasta sauce and beans. Stir to mix.
Add spices to taste. You won’t need to add salt. (The pinquintos had
about 400mg salt per half/cup…)

More toppings: Also made enough for two…

One medium yellow onion, sliced.
1 cup (3 ounces) mushroom, sliced.
1 ounce dried tomatoes. (home dried, no oil.)
1 ounce (far too much) nutritional yeast. I suspect 1/4 ounce would be
better for this.

Saute the onion and mushroom via your favorite method. (I used cooking spray,
since I had previously ‘deseasoned’ my frying pan. To deglaze, I used
vinegar.) 30 seconds before quitting, add the dried tomatoes. Enjoy
the odors.

{Prebake the crust. I didn’t, but wish I had).

Assembly:

Place the onion/mushroom on the (prebaked) crust.
Spread the sauce/beans over the toppings and spread to cover.
Sprinkle the nutritional yeast over the sauce. Make sure the yeast is all
in contact with the sauce. (prevents burning.)

Bake. (I baked the unbaked assemblage 11 minutes in a preheated 400
degree convection oven. With the *recommended* quantities, this should
be sufficent in any oven. If the crust is prebaked and already warm, it
will be very short, indeed; all you’ll need to do is warm/crisp the
sauce/yeast.)

Serve.

PARTY TIME COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Salted butter, softened
1/3 c Granulated sugar
1 t Vanilla
1/4 t Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds (4oz)

1. Preheat oven to 350F

2. Cream butter and sugar together using an electric mixer at medium
speed. Add extracts and beat well. Scrape bowl. Add flour, choco-
late chips, and almonds, and blend on low speed until just mixed.
Do not overbeat.

3. Shape rounded tablespoons full into 1 1/2 inch balls and place on
ungreased cookie sheet 2 inches apart. Press balls with palm of
your hand or bottom of a drinking glass into 1/2″ thick cookies.

4. Bake 15-17 minutes of until just beginning to brown. Cool on a
flat surface.

Source: “Mrs. Fields Cookie Book”, 1992

– – – – – – – – – – – – – – – – – –

Title: Simple Lentil Stew
Categories: Veg-cook, August
Yield: 1 servings

1/2 lb Lentils
1 Onion, chopped small
1 Carrot, cut into chunks
1 Potato, cut into chunks
2 T Margarine
1 T Flour
Water
Thyme
Salt
Black pepper

Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato
until soft. Stir in the flour. Add the lentils and enough water to
generously cover the lentils. Cook the lentils until tender, adding enough
water as needed to keep the stew thick. (The lentils will grow and absorb
water.) While it is cooking, add thyme, salt, and pepper to taste. (Thyme
should be the dominant spice.) Serve over rice (I cook S. Indian fluffy
rice for this.)

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue ?,
Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

—–

TRADITIONAL CALABACITAS CON LECHE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Medium summer squash, sliced
1/4 c Butter or maragarine
1 ea 15 oz can corn, drained
1/2 c Onion, thinly sliced
1/2 t Salt
1 ea Dash pepper
1 ea 4 oz can chopped green chili
1 c Milk
1/2 c Grated cheddar cheese

Saute’ squash in butter until soft. Reduce heat and add corn, onions,
salt, pepper and green chili. Mix well and add milk. Simmer until well
blended. Add cheese and cover until cheese is melted.

– – – – – – – – – – – – – – – – – –

Title: Pumpernickel Westfalen Style
Categories: Breads, German
Yield: 2 Servings

1500 g Flour, rye
750 g Sourdough
900 ml Water, 30øC/ 85øF
1 tb Salt
150 g Molasses

Mix sourdough with a part of the flour and let rest for 5 min. Add
water and the rest of the flour and knead well. Cover and let rest
for 2 1/2 – 3 hours at a warm place. Add salt and molasses and kned
well. Part in two halfes and give in oven-forms. Bake for 12 hours at
100 øC/ 212 øF. Let cool down for one day before cutting.

“Wie man eyn teutsches Mannsbild bey Kraefften haelt.” (Historic
recipes)

MMMMM

Title: Brunswick Stew
Categories: Stews, Meat/poul, Ethnic, Am-south
Yield: 6 servings

1 Chicken; 3.5-4.5lb
1/3 c Flour
1 ts Salt
1/2 ts Freshly ground pepper
1/2 ts Dried thyme leaves
1/8 ts Cayenne
3 tb Vegetable oil
2 md Onions; chopped
6 oz Lean smoked ham; diced (opt)
4 c Chicken stock
1 cn Peeled whole tomates (28oz)
;drained and quartered
1 sm Green bell pepper; diced
1 Bay leaf
2 c Fresh shelled lima beans or
1 pk (10oz) frozen; thawed
2 c Corn kernels; fresh or froz.

Cut chiken into 10 serving pieces: 2 drumsticks, 2
thighs, 2 wings, and 4 breast pieces. Trim of as much
fat as possible. Rinse and let drain. In a shallow
bowl, mix the flour, salt, pepper, thyme and cayenne.
Dredge the damp chicken pieces in the seasoned flour.
In a large skillet, heat 2 tablespoons of the oil over
moderately high heat. Dredge the chicken again if the
coatinglooks damp, and shake any excess back into the
bowl. Reserve the excess seasoned flour. Add the
chicken pieces to the pan in a single layer without
crowding, in batches if necessary, and cook, turning,
until golden brown, about 7 minutes per batch. Lower
the heat if necessary about 1/2 way through, so the
fat doesn’t burn. Remove the chicken to a large flame
proof casserole.
Add the remaining 1 tablespoon of oil and the onions
to the skillet. Cook over moderate heat, stirring
occasionally, until soft, about 3 minutes. Add the ham
and cook until lightly browned, about 3 minutes
longer. Sprinkle the reserved seasoned flour over the
ham and onions and cook., stirring, 30-45 seconds.
Pour in half the stock. Bring to a boil, scraping up
any brown bits from the bottom of the pan. Boil
stirring, until slightly thickened. Pour everything
in the skilleet over the chicken in the casserole.
Add the tomatoes, the remaining stock, the green
pepper, and the bay leaf. Bring to a boil, reduce heat
to moderately low, and simmer, partially covered, 15
minutes. Add the lima beans and corn and simmer
uncovered until the chicken and vegatables are tender,
10 to 12 minutes longer. Skim any fat off the top of
the sauce. Remove and discard the bay leaf and season
with additional salt and pepper to taste befor serving.

Nutritional info per serving: 817 cal; 69g pro, 64g
carb, 33g fat (36%)

Source: Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/23/96

—–

Title: SZECHWAN CHICKEN WITH CASHEWS
Categories: Chinese, Poultry
Yield: 4 servings

1 pk Chicken breast, boneless
1 Egg white
1 ts Cornstarch
1 ts Soy sauce
1 tb Cornstarch
1 tb Soy sauce
1 tb ;Water, cold
5 tb Oil, peanut
1 Onion, med; chopped
4 Celery stalk
1/4 ts Garlic powder
1 c Bamboo shoot, sliced; draine
2 tb Chili sauce
2 Japon pepper, dried; crushed
1 tb Chicken bouillon
1/3 c ;Water
3/4 c Cashews; chopped

Cut onion into 1″ pieces. Cut celery into 1/2″
diagonal pieces. Mix cornstarch, 1 t. soy sauce, and
garlic powder together; set aside. Mix instant
bouillon and 1/3 cup water together; set aside. Heat
oil in wok over medium high heat until hot. Cook and
stir chicken in oil until chicken turns white; remove
chicken from skillet with a slotted spoon. Cook stir
onion/celery mixture in oil until onions are
semi-transparent. Stir in chicken, bamboo shoots,
chili sauce, and crushed pepper; cook stir 1 minute.
Stir in bouillon. Heat to boiling; stir in
cornstarch/soy sauce mixture; cook and stir until
thickened, about 30 seconds. Stir in cashews.
Submitted By SAM WARING On
02 JUL 95 095759 ~0600

—–

Title: Cream of Asparagus
Categories: Vegetables, Soups/stews
Yield: 9 servings

1 1/2 lb Fresh asparagus 4 c Hot milk
1 1/2 c Chopped onion 1/2 ts To 1 t dill weed (to taste)
6 tb Butter + salt 1 ts Salt
6 tb All-purpose flour 1/2 ts White pepper
2 c Water or stock 2 tb Tamari soy sauce

Break off and discard tough asparagus bottoms. Break off tips; set
aside. Coarsely chop stalks; cook in skillet with onion in butter,
salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle
with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes
stirring frequently, until thickened. Cool slightly. In blender, puree
sauce bit-by-bit with milk until thoroughly smooth. Return puree to
3-quart pan- preferably a double boiler. Add dill, salt, pepper and
tamari. Heat gently but don’t boil. As it heats, cook asparagus tips in
boiling water until tender, but still very green, about 2 minutes; drain.
Add whole to soup.

—–