TOFU NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Firm tofu
2 c Noodles made without egg
5 c Vegetable stock or bouillon
1 md Carrot — chopped
1 Celery rib, with leaves
— chopped
1 md Onion — chopped
2 Garlic cloves — minced
1/2 ts Dried marjoram
1/2 ts Dried thyme
1/2 ts Rubbed sage
1 Bay leaf
1 t Fine sea salt
1/4 ts Freshly ground black pepper
1 lb Fresh peas — shelled, -OR-
1 c -(thawed) frozen peas
1/2 c Finely chopped fresh parsley

Drain and rinse the tofu. Put the tofu in a plastic
bag or container, close it tightly, and freeze until
the tofu is frozen hard. Remove the bag or container
from the freezer and put it in a bowl of hot water, or
let the tofu thaw at room temperature. Gently squeeze
the water from the tofu, using your hands, and then
squeeze it dry between two towels. Cut the tofu into
1/2-inch cubes.

In a large pot of lightly salted boiling water, cook
the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain
again.

In a large pot of lightly salted boiling water, cook
the noodles just until tender, about 8 minutes.
Drain, rinse well under cold running water, and drain
again.

In a large pot, combine the vegetable stock, carrot,
celery, onion, garlic, marjoram, thyme, sage, bay
leaf, salt, and pepper. Bring to a simmer over medium
heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a
simmer, and cook for 2 minutes. Stir in the cooked
noodles and bring just to a simmer. Remove the bay
leaf and serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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MEXICAN FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean rump steak
1 tb Oil
1/2 Spanish onion — finely
Chopped
1 Garlic clove — crushed
14 oz Can tomatoes
2 tb Tomato puree
1/2 ts Chilli powder
1 Fresh green chilli — seed
Chop
Salt and pepper

Cut meat into 1 inch cubes and put on a serving plate.

To make sauce, heat oil in a saucepan, add onion and
garlic and cook gently until softened. Stir in
tomatoes and their juice, tomato puree and chilli
powder. Simmer, uncovered for 10 minutes. Remove from
heat and puree in blender until smooth. Return to the
heat, add chopped chilli and simmer for a further 15
minutes. Season with salt and pepper. Serve with meat
cooked in oil.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

From: Michelle Dick
Subject: Chicken Style Seasoning — the good one

From _Country Kitchen Collection_

CHICKEN STYLE SEASONING

1 1/3 cup nutritional yeast flakes
3 T onion powder
2 1/2 t garlic powder
1 T salt
1 tsp celery seed
2 1/2 T Italian seasoning
2 T parsley, dried

Blend smooth all ingredients except parsley. Stir in parsley. Store
in airtight container.

Notes:

Use this seasoning to make a quick chicken-like stock out of water
when you have no veggie stock on hand. Excellent for flavoring rice
and as a soup base.

Make a very simple, easy, and good-tasting gravy by mixing water,
seasoning, and miso (I like the dark brown rice miso). Typical
proportions: 1.5 cups water, 1 T seasoning, 2 t miso.
Increase/decrease seasonings according your your taste. Right before
serving gravy, mix some starch (I frequently use potato starch) in a
bit of water till well-blended and add to gravy to thicken (do this
over medium heat). Add starch until you reach desired thickness.
Quick, easy, and surprisingly tastey.

MUSHROOM STROGNOFF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Mushrooms
1/8 ts Salt
1/8 ts Pepper
1/3 Onion — in 1/4-in slices
1 1/3 tb Butter
2/3 tb Flour
1/3 c Vegetable stock
1/3 ts Dijon mustard
1/8 c Sour cream — room temperature

1. Melt 2 tablespoons of butter in a pan and add the
flour. 2. Mix in the vegetable stock and heat,
stirring all the time until
thickened. 3. Blend in the mustard and remove from
the heat. 4. In another pan melt the remaining butter
and add the mushrooms
and onions and saute for 5 minutes until the onions
start to soften. 5. Add the mushrooms to the sauce,
and simmer for 15 minutes. Remove
from the heat and stir in the sour cream. 6. Stir
in the onions, and serve.

I sometimes add coriander or lemon grass. Lemon grass
goes down well, and if you add coconut milk/cream
instead of the sour cream,lime juice and tomato paste
you get a nice Thai mushroom dish. Thai dishes are
often like a soup, so increase the liquid a bit and
serve in a large bowl with two spoons so you can share
it, and a large plate of rice.

It’s one of my own creations so report back!

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Chocolate Petal Crust

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter or Margarine, softened
1 c Sugar
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
1/2 c Hershey’s Cocoa
3/4 ts Baking soda
1/4 ts Salt

Heat oven to 375 degrees Fahrenheit. Grease 9-inch pie plate. In large
mixer bowl, beat butter, sugar, egg and vanilla until light and
fluffy. Stir together flour, cocoa, baking soda and salt; add to
butter mixture. Shape soft dough into two rolls, 1- 1/2 inches in
diameter. Cut one roll into 1/8-inch slices; arrange slices, edges
touching, on bottom and up side of prepared pie plate. (Small spaces
in crust will not affect pie.) Bake 8 to 10 minutes. Cool completely.
Enough dough for 2 crusts.

Note: Remaining roll of dough may be frozen for later use.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Torta Caprese

Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semisweet chocolate
1 1/2 stick unsalted butter
2/3 cups sugar — divided
8 large eggs — separated
1 1/3 cup walnut pieces — about 5 1/2 ounces
1/3 cup all-purpose flour
confectioners’ sugar for finishing

Preheat oven to 350 degrees, setting rack at middle level. Butter a
10-inch round cake pan, 2 inches deep, and cut a piece of parchment or
waxed paper to fit the bottom.

Cut the chocolate finely and place in a small bowl over hot water to
melt, stirring occasionally. Remove the bowl from the pan and cool
slightly.

In a large mixer, beat the butter with half the sugar until soft and
light. Beat in the chocolate, then the yolks, one at a time, scraping
bowl and beaters often. Continue beating until the mixture is smooth
and light. Place the walnuts in the bowl of a food processor and grind
them finely, pulsing the machine on and off at one second intervals.
Be careful that the walnuts do not become pasty. Stir the walnuts into
the batter.

In a clean dry bowl, beat the egg whites until they hold a very soft
peak and beat in the remaining sugar in a slow stream. Beat the whites
until they hold a soft glossy peak. Stir 1/4 of the whites into the
batter, then fold in the rest with a rubber spatula, so that no
streaks remain.

Pour the batter into the prepared pan and smooth the top. Bake the
Torta Caprese about 40 minutes, until the center is firm when pressed
with a fingertip.

Cool the cake in the pan for 10 minutes. The cake may sink slightly,
though this does not affect its texture. Trim off any loose crust and
invert the cake on a rack, remove the pan and allow to cool
completely. Dust cake with confectioners’ sugar and slide onto a
platter.

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FONDUE CRACKERS

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/4 ts Salt
1/4 ts Freshly ground pepper
1/8 ts Nutmeg
4 tb (1/2 stick) butter or
Margarine, softened
1/2 lb (8 ounces) Swiss cheese,
Shredded (2 to 2-1/2 cups,
Loosely packed)
1/4 c Water

"If you want the flavor of cheese fondue, but don’t
want the fuss and commotion, try these crackers. You
may never bother with the real thing again. These
cheese crackers are very rich, but very light. They
are excellent with a light Alsatian Gewurztraminer or
Grey Riesling. 325~F. 25 to 30 minutes Preheat the
oven to 325~F.

In a large bowl or in the food processor, mix the
flour, salt, pepper, and nutmeg. Cut in the butter
until the mixture resembles coarse meal. Add the
cheese and blend until it is evenly coated. Blend in
the water to form a dough that will hold together in a
cohesive ball.

Divide the dough into 2 equal portions for rolling. On
a floured surface of pastry cloth, roll out to about
3/8 inch thick. Cut into bite-sized squares (about 1
inch by 1 inch). Arrange on an ungreased sheet, making
sure the edges of the crackers are not touching.

Bake for 15 minutes. Turn the crackers over and
continue baking another 10 to 15 minutes, until medium
brown. These crackers should be crisp. Cool them on
racks. Yield: 70-80.

VARIATIONS: For a more traditional fondue taste, add 1
teaspoon Kirsch or cherry liqueur when adding the
water. And use two different types of Swiss cheese,
such as Gruyere and Emmenthaler. From: Jr Byers

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Title: Orange-Honey Marmalade
Categories: relishes/preserves
Yield: 1 1/2 cups

2 lb oranges; weigh w/skins on
3/4 c honey
1 navel orange; rind only

The white rind (between the outer skin of an orange and the tough
shell around the pulp) contains bioflavonoids which good
nutritionists say have an important place in nutrition. Ordinarily
you should eat as much of this rind as you can leave on the orange.
Unfortunately, it cooks up very tough in a marmalade, and, if you
leave patches of it on the chunks of orange, you get tough white
patches of it in the marmalade. So, peel off as much as you can.

We like to use a combination of oranges for this: temples, navels,
juice oranges–whatever is available. But we prefer navels for their
peel which has a good texture and flavor.

Peel the oranges, pit them, and cut up into small chunks. Put them
all in a large pot. Add the honey. Shave the navel orange peel into
fine slices and add. Stir and cook, uncovered, over a simmering-low
flame for about 40 minutes or until thick.

Yield: about 1 1/2 cups.

Source: “The Good Goodies: Recipes for Natural Snacks ‘n’ Sweets” by
Stan Floss Dworkin

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Sourdough Drop Cookies

Recipe By : Marie Lundstrom, Cambridge WI
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sourdough starter
1/2 cup butter — softened
3/4 cup brown sugar — or honey
1 egg — beaten
1/2 teaspoon baking soda
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
1/2 cup raisins — or cut up prunes
1/4 cup chopped nuts

Cream butter and sugar; add egg. Dissolve soda in sourdough. Sift dry ingredi
ents together and add alternately with sourdough to the creamed mixture. Add v
anilla, raisins and nuts. Drop by teaspoons on greased cookie sheet. Bake at
375° for 8 to 10 minutes.

For entire recipe: Protein 52.7 grams; Calories 3035

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Garlicky Clam Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Garlic Dips
Fish/Sea

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese
1/2 ts Salt
1/2 tb Garlic
1 dash Fresh ground pepper
7 oz Clams — drained and minced
1/4 c Clam broth
1 1/2 ts Worcestershire
2 ts Lemon juice

Using garlic press, squeeze pulp and juice into softened cheese. Cream
with a spoon until smooth. Gradually add the remaining ingredients,
blending until smooth. For thinner dip, add more clam broth.
Serve with crackers, chips or veggies.

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