Title: BASIC CREAM SOUP
Categories: Vegetarian, Vegan, Soups
Yield: 4 servings

1 md Onion
1 md Celery stalk
1 md Garlic clove
1 tb Olive oil
4 c Vegetable; chopped in 1/2 to
-1-inch pieces:
Cauliflower
Asparagus
Broccoli
Any other vegetable
5 c ;water
2 tb Miso, light OR
2 Vegetable bouillon cubes
Pepper, freshly ground, opt.

1. Bring water to a boil in a tea kettle. Coarsely
chop the onion and celery. Thinly slice the garlic.

2. In a soup pot, heat oil, onion, garlic and celery.
Cook and stir 1 minute over medium heat, then add
vegetable. Continue cooking and stirring 1 minute
longer.

3. Add boiling water and bring back to a boil over
high heat. Stir briefly and reduce heat to medium.
Cover and cook 8 minutes. Lift cover, stir in miso,
and continue cooking and stirring for another 2
minutes, until miso is dissolved and vegetables are
tender. (At this point, you may puree soup directly in
the pot with a hand blender, liquefying a small amount
of soup with the tahini in a separate bowl and
returning it to the pot. Or, follow steps 4-6.

4. Pour soup into a bowl to cool. Remove 1/2 cup of
broth from soup and stir remaining soup to cool it.
While soup is cooling, place tahini and 1/2 cup broth
in a blender. Blend to a smooth cream. Set aside.

5. Place three-fourths of soup in blender and
liquefy to a cream. Pour into original soup pot. Place
remaining one-quarter of unblended soup in a blender.
Pulse-blend for 2 to 3 seconds, allowing mixture to
remain lumpy and textured. Pour it into creamed
portion in the original soup pot.

6. Place soup over medium heat and stir in tahini
mixture. Gently reheat soup, taking care not to let it
boil and stirring frequently. Add pepper to taste.

Variations:

If you don’t have light miso, substitute 2 vegetable
bouillon cubes, 2 tbs powdered vegetable broth, or 5
cups of homemade stock in place of 5 cups water.

Creamed soups can be served hot or cold. If serving
cold, skip the reheating.

Add 1/2 tsp dried thyme, basil or marjoram to the
sauteeing vegetables for fuller flavor.

Add 1 tbs nutritional yeast to the soup pot when you
add the water.

Note: After the tahini mixture has been added to the
cream soup, boiling will make the tahini itself
thicken and the soup will be too thick. Take care to
reheat it GENTLY, _not_to_boil_!

The American Vegetarian Cookbook by Marilyn
Diamond/MM by DEEANNE

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MEMPHIS IN MAY DRY RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Black pepper
2 ts White pepper
1 t Cayenne
2 c Apple cider vinegar

I make something that I call Memphis in May Dry Rub.
It is made with 4 tsp paprika, 2 tps salt, 2 tsp onion
powder, 2 tsp Black pepper, 2 tsp white pepper and 1
tsp cayenne pepper. You mix this up in a jar, closed
the lid, and shake well to mix. I then put this in a
bottle and added 2 cups of apple cider vinegar, gave
it a good shaking and BINGO its almost there. A little
too hot and I need to cut back a little on the pepper
(at least on the cayenne). Maybe cut the black pepper
back to 1 1/2 tsp, the White to 1 tsp and>> the
cayenne to 1/4 or 1/2 tsp. Like I said this ain’t
exactly it, but by golly it’s damn close. If you like
you may want to add a little garlic powder and/or some
dry mustard. Maybe even a little ground cumin. Just
thought I would pass this along to all you COLD
weather cookers and smokers out there who only get to
cookout about half the year. (Yes, Ed, I do include
you, up there in Connecticut, in these numbers.)

Recipe By : Wendell D. Smith

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Title: Ken’s Tomato Egg Drop Soup
Categories: Soups/stews, Chinese
Yield: 4 servings

1 qt Chicken stock
2 md Fresh tomatoes -=OR=-
1 c -drained, canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 ts Salt
1 tb Finely chopped scallions
– white part only
– (reserve tops for garnish)

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
introduced less than 100 years ago, but nevertheless, they work
wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
tomatoes, peel, seed and cut into 1-inch cubes. If using canned
tomatoes, chop them into small chunks. Lightly beat the eggs, then
combine them with sesame oil in a small bowl. Add the light soy sauce
and salt to the simmering stock, and stir to mix them in well. Add
the tomatoes and simmer for 5 minutes. Next, stir in the scallions,
and then add the egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands. (Stirring the
egg in a "figure 8″ works well.) Garnish with the finely chopped
scallion tops.

Makes 4 to 6 Servings

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK …downloaded from: Salata
*Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM

TEMPEH SATAY ASIAN PEANUT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Bar-B-Q
Main Dish Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Grated coconut
1/4 c Orange juice
1 t Honey
1/4 c Tarmari
1/8 ts Cayenne pepper
4 Tempeh cutlets
—–ASIAN PEANUT SAUCE—–
1/4 c Smooth peanut butter
3 tb Tamari
1 t Mirin or sherry
1/2 ts Rice vinegar
1/8 ts Garlic powder
1 tb Honey
1 c Plain, nonfat yogurt
1/8 ts Cayenne pepper

To make marinade, puree 1/4 cup coconut with orange
juice, honey, tamari and
cayenne in a blender. Pour marinade into a shallow
baking dish. Cut tempeh inot 3/4-inch cubes and add to
marinade. Set aside 15 minutes. In a small bowl, blend
together peanut sauce ingredients with a wire whisk.
Refrigerate until serving time. Thread tempeh cubes
onto bamboo skewers that have been soaked in water.
Grill tempeh over medium-hot coals 3 to 5 minutes on
each side. Brush shish kebabs
with marinade and sprinkle with remaining coconut.
Serve immediately with Asian Peanut Sauce.

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Title: HOLIDAY FRUIT BARS
Categories: Holiday, Cookies, Fruits, Gifts
Yield: 8 servings

1 1/3 c Unbleached Flour; Sifted
3/4 ts Baking Powder
1/4 ts Salt
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine
2 tb Water
3 Eggs; Lg
1/4 c Brown Sugar; Firmly Packed
1/4 c Butter Or Margarine; Melted
1/2 c Raisins
1/2 c Golden Raisins
2 tb Red Candied Cherries;Chopped
2 ts Lemon Rind; Grated
1/8 ts Allspice; Ground
1/8 ts Cinnamon; Ground

Stir the flour, baking powder, and salt together in a
mixing bowl. Mix in the 1/2 c brown sugar and then cut
in the 1/2 c butter with a pastry blender or two
knives until the mixture is crumbly. Stir in the water
and press the mixture into the bottom of a 13 X 9 X
2-inch baking pan. Bake in a preheated 350 degree F.
oven for 15 minutes or until golden brown. Meanwhile
beat the eggs in a bowl until well blended, using an
electric mixer at medium speed. Beat in the 1/4 cup
of brown sugar and 1/4 cup of melted butter and blend
well. Stir in the raisins, both kinds, the candied
cherries, lemon rind, and spices. Spread the mixture
over the baked crust. Bake in the 350 degree F. oven
for 15 more minutes. Cool in the pan on a wire rack
and when cool cut into 24 (2 X 1 1/2-inch) bars. Makes
24 bars.

—–

Title: Caramel Corn #10
Categories: Snacks
Yield: 6 qts (2c)

MMMMM—————–BH G BEST LOVED COMMUNITY———————-
6 qt Popcorn, no salt, no butter
1 c Butter
2 c Brown sugar
1/3 c Light corn syrup
1/2 t Salt
1/2 t Baking soda
1 t Vanilla

MMMMM————————-VARIATION——————————
Nuts (try peanuts)

Preheat ovne 250 F. Pur popcorn in a 17x12x2″ roasting pan or lg foil
pan; set aside.
Melt butter in med saucepan over med heat. Add sugar, corn syrup and
salt. Stir until mixture starts to boil. The syrup should boil over
its entire surface. Boil 5 mins without stirring.
Remove from heat. Stir in soda and vanilla then pour the caramel
mixture over the popcorn, stirring to coat.
Bake, uncovered, 1 hr, stirring every 15 mins.
Add nuts just before cooling.

MMMMM

** Potato Soup For Crockpot **

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Crockpot Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Lg Potatoes — cubed
2 Med Onions — chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley — dry
6 C Water
2 C Milk
1/2 C Flour — mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to
medium. 1/2 hour to onehour before serving; add milk and flour mixture.
After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup.
: I can evaporated milk may be substituted for the regular milk.

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Ricotta Cheese-Lemon Thyme Tart With Sweet Cornmeal Crust

Recipe By : COOKING RIGHT SHOW #CR9724
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–Cornmeal crust–
1/2 Cup butter — room temperature
2 Tablespoons sugar
1 Cup yellow cornmeal
2 eggs — room temperature
1 Teaspoon salt
1 1/2 Cups all-purpose flour
–For the Filling–
4 tbsp shallots or green onions — minced
1 tbsp butter
2/3 c heavy cream
1/2 c white wine
1/2 tsp salt
1/4 tsp ground white pepper
12 oz fresh Ricotta cheese
3 eggs
1 1/2 tbsp fresh lemon thyme* — chopped

Oven 350°F.

FOR TART CRUST:
Beat butter and sugar until smooth. Add cornmeal, eggs and salt and beat
until well combined. Add flour and mix until dough forms a ball. Mixture
should be soft and moist. Wrap in plastic and chill for 1 hour. Roll out the
crust to fit a prepared 9 by 1-inch tart pan with removable bottom. Wrap and
save any leftover dough in freezer. Prick with a fork several times and bake
for at least 8 minutes at 350 degrees until lightly browned.

FOR FILLING:
Saute shallots in butter until soft, not brown. Add cream, wine, salt and
white pepper. Reduce by one half. Cool. Add ricotta cheese, eggs and thyme
and beat until smooth. Pour into prepared tart shell. Bake in a 350 degree
preheated oven for 35-40 minutes, or until the filling is just set and
lightly browned. Serve warm or at room temperature. Garnish with a
sprinkling of herbs.

Yield: 8-12 servings

10/11/96

Copyright, 1996, TV FOOD NETWORK, G.P.

– – – – – – – – – – – – – – – – – –

NOTES : *or other fresh herbs (chives,parsley, basil)

Title: SOPA DE AGUACATE (AVOCADO SOUP)
Categories: Mexican, Soups/stews
Yield: 6 servings

4 tb Shortening
3 Medium-sized avocados,
-mashed
1 tb Flour
1/4 c Chopped onion
1/3 c Cream
1/2 c Tomatoes, peeled and drained
Green food coloring
3 Tortillas (bought), or 3
-slices of bread
Salt and pepper
4 c Stock

Heat one tablespoon shortening, blend in flour and brown. Add onion and
tomatoes and boil until mixture is reduced to about one-half. Add a pinch
of salt and pepper and add to stock. Simmer ten minutes. Place mashed
avocados in a soup tureen, add cream and mix well. Add a few drops of green
coloring and stock. Stir and serve immediately with tortilla croutons which
have been made by cutting tortillas into small squares and frying in three
tablespoons shortening until golden brown. Bread cubes may be used instead.

Yield: Six servings

—–

SEITAN II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw gluten recipe
2 tb Oil
1 t Roasted sesame oil
1 Onion — chopped
10 Garlic cloves — minced
2 ts Ginger, fresh — grated
1 t Thyme
4 c — water or vegetable
broth
1/4 c Tamari

Follow the recipe for the preparation of raw gluten.
Set the raw gluten aside while you prepare the broth.

Heat both kinds of oil together in a large heavy
kettle. Add the onion, garlic, ginger, and thyme.
Saute over low heat until the onion is tender.

Add the water and the tamari. Cover the kettle and
let the broth simmer over low heat while you roll out
the gluten.

Using your hands and/or a rolling pin, roll out and
stretch the gluten to a 1/4–1/2-inch thicknes. This
takes a little bit of patience because the gluten has
a tendency to spring back to its original shape.

Using a sharp knife or scissors, cut your thin slab
of gluten into 1/4–1/2-inch pieces.

To cook the seitan, reduce the heat uner the broth,
if necessary, so that it is just barely simmering. If
the broth is too hot the seitan will become spongy,
which is undesirable.) Drop the peices of raw gluten
into the broth. Cover and cook over low heat for about
45 minutes, or until the seitan is firm. Check
occasionally during the cooking to make sure that the
broth isjust barely simmering and not boiling.

Seitan may be used in place of meat in any stir-fry
dish. It is also a delicious addition to a vegetable
stew.

The broth used to cook the setian may be thickened
with arrowroot, cornstarch, flour or the wheat starch
from the starch water. The thickened broth makes a
delicious sauce to serve with the seitan or ober grain
dishes.

Seitan may be frozen in an airtight plastic
container, either with or without its broth.

Makes approximately 4 cups

Variation:

Before cooking the seitan, cut the thin slabs of raw
gluten into large, steak-like pieces instead of small
bite-sized peices. Cook in the broth until firm, as
described above. These seitan “steaks” may be breaded
and fried until brown on both sides. Serve them with a
sauce.

From the files of DEEANNE

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