UPTOWN POTATO SKINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Party

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
-MAIN INGREDIENTS
12 Tiny red (new) potatoes
-about 1-1/2″ in diameter
2 c (to 4) peanut or corn oil
1/2 c Sour cream or creme fraiche
-OPTIONAL TOPPINGS:
Salsa and chopped fresh
-cilantro
Crisp crumbled bacon and
-minced scallions
Caviar and minced chives

Chopped ripe olives and finely shredded Cheddar cheese
1. Preheat oven to 400 degrees. Pierce each potato
with a fork and bake until tender, about 40 minutes.
Let cool.
2. Halve potatoes. Cut a thin slice from the rounded
bottom of each potato half so it will stand upright.
Using a melon baller or a small spoon, scoop out
center from each potato half, leaving a shell about
1/4 inch thick; reserve potato for another use.
3. In a wok or large heavy saucepan, heat oil to 360
degrees on a deep-fry thermometer. Cook potato shells,
in batches without crowding, until just golden, 1 to 2
minutes. Drain on paper towels. (If made in advance,
cover and refrigerate as long as 24 hours.)
4. Preheat oven to 400 degrees. Using a small spoon
or a pastry ball fitted with a star, fill each potato
cavity with 2 teaspoons sour cream. Arrange on a
baking sheet and cook until heated through, about 10
minutes. Top with desired toppings and serve warm.
Reformatted by: CYGNUS, HCPM52C

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Title: CHUNKY PIZZA SOUP
Categories: Soups
Yield: 4 servings

1 tb Oil; vegetable
1 Onion; chopped small
1/2 c Mushrooms; sliced
1/4 c Green peppers; slivered
1 c Tomatoes; undrained
1 c Stock; beef
1 c Pepperoni; thin sliced
1/2 ts Basil; dried
1 c Cheese; mozzarella shredded

Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom
and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and
basil, cook till heated through. Ladle soup into ovenproof bowls and
sprinkle with cheese. Broil till cheese melts and is bubbly.

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Layered Cashew Mushroom Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oil
1 sm Onion — finely chopped
8 ounce Cashew nuts
4 ounce Breadcrumbs — pref. wholewht.
1 Egg
3 md Parsnips * (see note)
1/2 teaspoon Rosemary **
1/2 teaspoon Thyme **
1 teaspoon Yeast extract
1/4 pint Stock
Salt
Freshly ground black pepper
1 ounce Butter or margarine
8 ounce Mushrooms — chopped
Oil or butter — to grease pan

* Note: Parsnips should be cooked and mashed with some margarine. (Use potatoes
in place of parsnips when parsnips are not in season.) ** If using fresh herbs,
double the amount.

Heat oil and fry onion and garlic till soft. Grind cashews in a nut mill,
blender or mincer then mix with breadcrumbs. Beat egg well and add to dry
ingredients. Mix in parsnips (or potatoes) and herbs. Add fried onion and
garlic. Be sure to scrape in all the juice as the loaf can get a little dry
during baking. Dissolve the yeast in stock and add to other ingredients.
Season well.

Melt margarine in skillet and saute the mushrooms till they are soft.
Grease a 2 pound loaf pan then press in half the loaf mixture. Cover with the
mushrooms and top with the rest of the nut mixture. Press down firmly.
Cover with aluminum foil and bake for 1 hour at 350 F (180 C) or gas mark 4.

When cooked, let stand for 10 minutes and then turn onto a plate. Slice and
serve. Excellent hot or cold. It also freezes well. To freeze, slice into
portions, wrap in foil and toss in freezer. To re-use, thaw, then heat in a
medium oven till hot.

Serves 6 to 8
Posted by Mark Satterly in Fidonet Intercook

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Title: Sweet Potato Biscuits
Categories: Breads, Londontowne
Yield: 1 servings

1 c Flour 2 1/2 ts (to 3) baking powder
1 c Sweet potatos, cooked/mashed 3 tb Sugar (or more, to taste)
1 x Salt 1/4 c Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes.
Mrs Harold T. Cook

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Title: QUINOA LOAF
Categories: Main dish, Vegetarian
Yield: 2 servings

1/2 c Quinoa
1 c -Water
3/16 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
3/16 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
3/16 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon
salt. Bring to a simmer and cook, covered, until all the water has
evaporated (about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery, fennel, onions,
garlic, and bell pepper, along with the salt, marjoram, and cardamom, for
about 5 minutes. Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini to the sauteed
vegetables. Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa
mixture. Line a large loaf pan with a baking sheet liner and lightly oil
the liner. (In lieu of the baking sheet liner, you could just oil and
flour the pan.) Press the mixture into the pan. Bake at 400 degrees F for
about 45 minutes. (The loaf should reach an internal temperature of
180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before
removing it from the pan. Serve the loaf in slices, with your favorite
tomato (or other) sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski, O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

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Baked Celery

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups celery, cut in 1/2″ pcs.
1 teaspoon tarragon
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons butter or margarine

Melt butter or margarine and combine with all ingredients in buttered
casserole dish. Cover and bake for 325° oven for 45 min.

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Title: BRUSCHETTA TURNOVERS
Categories: Vegetables, Cheese, Appetizers, Tex-mex
Yield: 16 appetizers

3 md Tomatoes, seed and chop
1 Garlic clove, minced
1 Green onion, chopped
1 tb Dried basil leaves
1/4 ts Salt
1 1/3 c Mozzarella cheese, shredded
4 Tortillas
1 tb Olive oil

Combine tomatoes, garlic, green onion, basil and salt.
Sprinkle 1/3 cup cheese over one half of each
tortilla. Top with about 1/3 cup tomato mixture. Fold
tortilla in half over top of filling. Seal edges with
toothpicks. Brush both sided with oil. Barbecue over
medium coals or broil under preheated broiler for 4 to
5 minutes on each side or until golden brown and
cheese melts. Cut each tortilla in half for lunch
entree or in 4 triangles each for appetizers.
Makes 4 main course servings or 16 appetizers.

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Title: “SPROUTING” INFORMATION
Categories: Info/tips, Breads
Yield: 1 help text

MMMMM——————-SPROUTING INFORMATION————————

You can purchase a sprouting jar (available at most health food
stores) or you can make your own. To make your own get a 1/2 gallon
clear glass container. Be sure to wash it out well. Cover the mouth
with a fine screen and use a rubber band to keep it on. That’s it.
Really though, the purchased jars are inexpensive and are made just
for the purpose.

** How to sprout seeds

1.) Place measured amount of seed, beans, or grain into sprouting
jar. Add water and soak overnight following chart recommendations
below.

2.) Pour off soak water and place jar mouth down at 45 degree angle
for drainage and ventilation between rinsings, then rinse twice a day
with fresh cool water.

3.) After sprouts have matured (see chart below) place them in a
bowl of water. Seed hulls will float to the top and dprouts will
sink. Skim hulls off with your hand and discard them. Gently remove
sprouts from bowl and drip drain before storing them in a glass or
plastic (closed) container or bag in the refridgerator.

4.) Place Alfalfa, Mustard, Cabbage, Clover, and Radish in indirect
light for two days before harvesting to develop chlorophyll. Use the
sprouts in preparing your next meal, in salads and sandwiches.

** Sprouting tip

The ideal sprouting temperature is between 65~ and 75~. Sprouts
grow best in darkness or indirect light. When sprouted too long some
seeds and beans may become bitter. Grains become sweeter on the
fourth and fifth day of sprouting. Start new seeds every 3 days for a
continuous suppy.

** Sprouting Chart

Variety Soaking Time Dry Measure
Ready in
(hours) QT. 1/2 gal
(days)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
^^^^^^^^^^^^^^ ^^^ Alfalfa 8 3 TB 6 TB
4-5 Clover 8
: 4 TB 8 TB 4-5 Mustard 8
: 1/4 cup 1/2 cup 4-5 Sesame 8 1/2 cup 3 cups 2-3 Sunflower 8 2
cups 4 cups 2-3 Lentils 12
1/2 cup 1 cup 2-5 Mung
12 1/2 cup 2 cups
3-5 Green Peas 12
1 cup 2 cups
2-3 Wheat Rye 12
1 cup 2 cups 2-3

Sprouting info and chart From: Rainbow Acres Natural Foods 13208
Washington Boulevard
Los Angeles, CA 90066
(Manufacturers of great sprouting jars) Formatted by: Dorie
Villarreal

MMMMM

Title: APPLE BUTTER WITH BLUEBERRIES (TDN)
Categories: Sauces
Yield: 999 Servings

1 lb Cooking apples (about 6 med.
Peeled, cored and thinly
Sliced)
1/2 c Blueberries
1 tb Apple cider
1 tb Fresh lemon juice
1/4 ts Ground cinnamon
1 tb Unsalted butter

Combine the apple slices, blueberries, cider, lemon juice and
cinnamon in a 1 quart casserole dish and cover, microwaving on full
power until the fruit is very tender, about 10 minutes. Then uncover
the let the mixture cool for about 5 minutes.

Combine the fruit mixture (liquids too) and butter in a processor or
blender and whiz until pureed, about 5 seconds. Great warm or chilled,
especiall on pancakes or sourdough toast. Stores covered and
refrigerated for up to a week; makes 1 1/2 cups.

Assorted recipes from the Detroit News, entered by Diane Pahl

MMMMM

ROASTED VEGETABLE SOUP

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock:
4 carrots — washed
3 ribs celery — cut in half
2 tomatoes — quartered
2 turnips, cleaned, — trimmed quartered
2 large onions — peeled quartered
1 leek — trimmed quartered
3 garlic cloves — peeled
2 teaspoons dried thyme
1/4 cup olive oil
1 bay leaf
8 cups water
SOUP
2 tablespoons olive oil
1 cup onion — chopped
1 cup celery — chopped
1 cup carrots — peeled and chopped
1 Idaho potato peeled and diced
1 cup zucchini — chopped
1 cup chopped canned tomatoes
6 cups roasted vegetable stock — (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas

Preheat oven to 400 degrees.
Spread all the vegetables out on a baking
sheet. Sprinkle with the thyme and drizzle with oil.
Roast for 1 hour or until well browned.
Transfer vegetables to a large pot, cover with water
and add bay leaf.
Bring to a simmer and cook for 45 minutes. Cool and strain.

Heat oil in large heavy pot. Add onion and celery and cook
until tender.
Stir in carrots and potatoes and toss to coat. Stir in zucchini.
Add chopped tomatoes and stock and bring to a boil.
Reduce heat so that soup simmers until the potatoes
and carrots are tender about 15 – 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve hot.

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NOTES : Show #BW8303