Title: CHOC-OAT-CHIP COOKIES
Categories: Cookies, Chocolate, Desserts
Yield: 60 servings

1 c Margarine or butter;softened
– 2 sticks
1 1/4 c Brown sugar; firmly packed
1/2 c Granulated sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
2 1/2 c Oats (quick or old-fashnd)
12 oz Chocolate chips (1 pkg)
1 c Chopped nuts (optional)

Heat oven to 375F degrees. Beat margarine and sugar until
creamy. Add eggs, milk, and vanilla; beat well. Add
flour, baking soda, and salt; mix well. Stir in oats,
chocolate chips, and nuts; mix well. Drop by rounded
measuring tablespoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13
minutes for a crisp cookie. Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely.

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VEGETABLE CURRY (JUNG)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Ghee
1/2 ts Cumin seeds, crushed
1/2 ts Coriander seeds, crushed
1 tb Ginger root, minced
1 tb Garlic, minced
1/2 c Onion, diced
1 t Turmeric
1 t Garam masala
1/2 ts Chili powder
1 Dried red chili, minced
2 Bay leaves
2 c Mixed vegetables, chopped
1 c Potatoes, diced
1 c Tomatoes, diced
1 c Water
1 t White vinegar
1 tb Tamari
1 t Pepper

Heat ghee in a large pot. Add cumin, coriander,
ginger, garlic onion stir-fry for 1 minute. Add
turmeric, garam masala, chili powder, minced red chili
bay leaves. Mix well stir-fry for another minute.
Add vegetables, potatoes tomatoes. Mix well cook
for another 5 minutes. Add water bring to a boil.
Add remaining ingredients. Serve hot over boiled rice.

Adapted from Betty Jung, “The Kopan Cookbook”

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Cheese Fondue

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Cheese/Eggs
Vegetarian Ovo-Lacto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cottage cheese — creamed
1/4 cup Milk
2 tablespoons Butter or margarine
1 1/2 tablespoons Cornstarch
1 dash Garlic powder
1/4 teaspoon Dry mustard
3/4 cup Milk
4 ounces Pasteurized process cheese — – (sharp Cheddar), s
2 ounces Pasteurized process cheese — – (Swiss), shredded
1 pound Loaf French bread — – cut into cubes

Mix cottage cheese with 1/4 cup milk in a blender until smooth.

Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard;
mix well.

Add 3/4 cup milk. Cook over medium heat, stirring constantly until
thickened, about 2 to 3 minutes.

Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring
until cheeses are melted. Serve with cubes of French bread for dipping into
fondue mixture.

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if
desired. Keep hot during serving by using an alcohol burner, canned heat, or
candle burner.

Calories per serving: About 210 for fondue mixture, without bread.

Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen
Mintzias

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CHOCOLATE LOVER’S BREAKFAST BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
3 Eggs
2 c Sugar
1 c Oil
1 t Vanilla
1 t Each: ground cinnamon,
Baking
Soda and baking powder
1/2 c Sour cream
2 c Shredded zucchini
1 c Semi-sweet chocolate bits

Preparation : Combine flour, eggs, sugar, oil,
vanilla, cinnamon, baking soda, baking powder and sour
cream in a mixing bowl. Beat at medium speed for 2
minutes or until well blended. Stir in zucchini and
chocolate bits. Pour batter into 2 well-greased loaf
pans and bake at 350 degrees for 1 hour and 15 minutes.

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EASY WHEAT AND HONEY BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MICHAEL HATALA RJHP21A—–
—–FOR 1-1/2 LB. LOAF—–
1 pk Yeast
3/4 c Whole wheat flour
2 1/2 c Bread flour
1 t Salt
2 tb Honey
2 tb Butter — at room temperature
1 Egg — at room temperature
1 c Plus 1 Tbsp. warm water

Put all ingredients in pan, select white bread and push start.

From Loafing It by DAK

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Pumpkin Drops (Cookies)

Recipe By : Nathalie Dupree, TVFN
Serving Size : 72 Preparation Time :1:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 sticks butter — at room temperature
2/3 cup packed light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup canned or cooked fresh pumpkin puree
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Pinch salt
2 1/2 teaspoons pumpkin-pie spice
1 cup chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees. In a large bowl beat together butter, brown
sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking
powder, baking soda, salt and pumpkin-pie spice, beating until blended. Stir
in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on
ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes.
Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7
dozen 1 1/2-inch cookies

To order Nathalie Dupree Cooks Everyday Meals from a Well-Stocked Pantry,
please call 1-800-582-1800.

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Title: ROMANESQUE SAUCE
Categories: Sauces, Vegan
Yield: 4 servings

1 pk EDEN Spaghetti
-OR EDEN Ribbon Pasta
3 lg Sweet bell peppers
–(green or red)
2 Cloves garlic
1/4 c Slivered almonds, toasted
1 lg Lemon; (zest only)
Sea salt and black pepper
— to taste

Cut Peppers in half, remove seeds and sear
over a burner or under the broiler until
thoroughly charred and black. Place in paper
bag and allow to sit for 5 minutes. When cool,
gently peel off the skin. Meanwhile, place
garlic cloves in blender or food processor and
mince. For lemon zest, carefully remove the
outer skin, not the bitter tasting white layer,
with a vegetable peeler or a grater. Add
peppers, almonds and lemon zest to blender
and mix until coarsely chopped. Spoon over
hot or cold pasta.

Prep Time: 15 minutes
Yield: 4 servings

Copyright 1995 Eden Foods, Inc.

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PEAR CHUTNEY

Recipe By : COOKING LIVE SHOW #CL8773
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces dried pear halves, chopped (2 cups)
1 large red onion, finely chopped (1 cup)
2 1/2 cups pear nectar
2 cups dark seedless and/or golden raisins
3/4 cup cider vinegar
1/2 cup dried tart cherries
1/3 cup sugar
1 tablespoon mustard seeds
1 tablespoon grated, peeled fresh ginger
1/4 teaspoon salt
1 cinnamon stick (3 inches)

In a 4-quart saucepan, heat all ingredients and 1 cup water to
boiling over
high heat, stirring occasionally. Reduce heat to low; simmer,
uncovered, 15
minutes or until pears are very soft, stirring frequently.

Discard cinnamon stick. Spoon chutney into jars for gift giving.
Store in
refrigerator for up to a month.

Yield: About 6 cup

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Apricot Spice Cake

Recipe By : Mrs. Cinda Lively
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Post To Bake-Shoppe
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Flour
2 C Sugar
1/4 Tsp Salt
1 Tsp Baking Soda
1 Tsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Baking Powder
1 C Crisco Oil — * see note
1 C Apricot Baby Food —
1 C Apricots, Canned — pureed
1 C Chopped Nuts
3 Eggs
—
1/2 C Brown Sugar
1/2 C Margarine
1/4 C Milk
1 tsp Vanilla
Powdered Sugar

*Do not substitute.

FOR THE CAKE:

Mix together dry ingredients. Add oil, baby food, nuts, and eggs. Beat by
hand. Do not overbeat. Bake in tube pan at 350° for 30 minutes and lower
to 300° for 20 minutes. Do not allow to get too brown. Remove from oven
when cake tests done. Allow to cool in pan for 15 minutes. Turn onto rack
or serving plate to cool.

FOR THE ICING:

Boil brown sugar and margarine. Add milk and bring to boil again. Remove
from heat and add powdered sugar to spreading consistency. Add vanilla.

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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ATAR ALLECHA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Onion — chopped
2 cl Garlic — finely chopped
1 tb Corn oil
1 c Split green peas — soaked,
-cooked, drained, mashed
1/2 ts Tumeric — ground
1/2 ts Salt
3 ts Hot green pepper — finely
-chopped
1 c Water

Atar Allecha is a spiced green pea puree.

Soak peas for one hour. Cook for 1/2 hour. Drain.
Mash. Set aside.

In dry pan over moderate low heat, stir fry the onion
and garlic for 2 mins. Add oil and stir fry one
minute more.

Add the mashed peas, tumeric, salt, and chili. Mix
well. Add the water and cook 3-4 mins longer to
reduce the mixture to a thick, green, well spiced
puree.

Serve with warm Injeera.

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