Title: GHIVETCH
Categories: Casseroles, Harned 1994, Jewish, Side dish, Vegetables
Yield: 1 batch

1 sm Cauliflower; in flowerets
2 md Carrots; scraped
— thinly sliced
2 md Baking potatoes
— peeled and diced
2 md Tomatoes; peeled quartered
1/4 lb Fresh green beans*
1 Celery stalk**
1 Yellow squash; thinly sliced
1 md Zucchini; thinly sliced
1 Onion; thinly sliced
1 sm Sweet red pepper
— cut in strips
1 sm Green pepper; cut in strips
1 c Chicken broth
1/2 c Olive oil
3 Garlic cloves; minced
2 ts Salt
1/2 ts Ground savory
1/4 ts Dried whole tarragon
1 Bay leaf

*Slice beans diagonally into 1/2″ pieces.

**Slice celery diagonally into 1/4″ pieces.

Combine first 11 ingredients in a large bowl; toss
well. Spoon vegetable mixture into a deep 5-qt.
casserole; set aside.

Combine broth and remaining ingredients in a saucepan;
bring mixture to a boil. Pour over vegetables. Cover
and bake at 350 F. for 1 hour, or until vegetables are
tender, stirring occasionally. Remove and discard bay
leaf before serving.

Yield: 8 to 10 servings.

From _Noteworthy_ by The Ravinia Festival/Highland
Park, IL, in _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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Praline Sauce

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Butter or margarine

2 c Pecan halves

1 c Heavy cream

1 c Brown sugar,dark,firm packed

1/4 c Louisiana coffee w/chicory

2 tb Bourbon

1. Melt butter in medium saucepan over low heat; add pecans and cook 5

minutes.

2. Stir in cream, sugar and coffee; slowly bring to a boil, then simmer 5

minutes.

3. Serve warm over ice cream, baked bananas or pound cake.

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Apricot-Carrot Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-Purpose Flour
1/2 c Whole Wheat Flour
1 tb Baking Powder
1/4 ts Salt
1/2 c Sugar
2 Eggs
3/4 c Milk
3 tb Avocado Oil
1 c Carrots, coarsley grated
3/4 c Dried Apricots, chopped or
3/4 c Whole Raisins
1/2 c Walnuts, coarsley chopped

In a large bowl mix flour, baking powder and salt. In
another bowl whisk sugar and eggs. Whisk in milk and
oil. Mix in carrots, apricots, and nuts. Add to flour
mixture. Mix until just blended. Spoon into 12 2 3/4″
muffin tin cups greased with additional avocado oil.
Bake in a 375o oven for about 20 minutes, until just
springy to the touch. Serve warm.

Submitted By COOK4U@VIVANET.COM On SAT, 23 SEP 1995
080223 -0400 (EDT)

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Spicy Vegetable Lo Mein

Recipe By : VegTimes
Serving Size : 3 Preparation Time :0:30
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces soba noodles (or other flat Asian noodles)
2 teaspoons hot chili oil
2 teaspoons grated fresh ginger root — or bottled
2 cloves garlic — minced
3 1/2 ounces shiitake mushrooms, caps thinly sliced — stems
discarded
1 medium red bell pepper, cut in?? short thin strip
2 cups chopped bok choy leaves and stems
1/2 cup canned vegetable broth
6 ounces snow peas
2 tablespoons tamari or soy sauce
2 tablespoons seasoned or regular rice vinegar
1 tablespoon dark-roasted sesame oil
1/4 cup chopped peanuts or cashews — optional

Cook noodles according to package directions.
Meanwhile, heat oil in large deep skillet or wok over medium heat.
Add ginger and garlic; cook 30 seconds.
Add mushrooms, bell pepper, and bok choy; cook 3 minutes, stirring
occasionally.
Add broth and snow peas; simmer until vegetables are crisp-tender, stirring
occasionally, 3-5 minutes.
Add tamri and vinegar.
Drain noodles; add to skillet with vegetables.
Add sesame oil; cook 1 minute, tossing well.
Sprinkle with peanuts or cashews, if desired.

Makes 6 servings.
Per serving 239 cal / 10g prot / 4g fat / 45g carb / 0 chol / 449mg sod / 8g
fiber
Vegan

[We found this was dinner for two and lunch for one.]

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SPICY WINTER VEGETABLE CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Olive oil
1 cl Garlic — minced
1 md Onion — minced
3 c Turnips — cut into 1/4-inch
. cubes
1 c Mushrooms — coarsely chopped
1 1/2 ts Ground cumin
1 t Dried mint
1/4 ts Chili powder
1/4 ts Fennel seeds
4 c Turkey stock — divided
3/4 c Canned tomatoes — whole
1 pk Frozen baby lima beans — 10oz
. thawed (see note)
Cilantro or parsley — chopped
. for garnish

NOTE: If your taste buds prefer, you may use canned
navy or kidney beans; rinse them well and add them
during the last 5 minutes of cooking.)
Heat the oil in a large, heavy saucepan over low heat.
Add the minced garlic and onion. Cook for 8 to 10
minutes, or until golden. Stir in the peeled turnip
cubes, mushrooms, cumin, mint, chili powder and fennel
seeds. Cook for about 1 minute. Stir in the turkey
stock and the canned tomatoes. Bring to a boil.
Cover and simmer 12 to 15 minutes, or until the
vegetables are tender.

Stir in the renaining turkey stock and the package of
baby lima beans (see note above). Cook uncovered 10
to 15 minutes, or until the vegetables are tender.
Season with salt and pepper to taste. Spoon the
chowder into the serving bowls and garnish with
chopped cilantro or parsley, if desired.

* Approximate nutritional analysis: 208 calories per
1-cup serving, 12g protein, 26g carbohydrates, 7g fat
(29% of calories), 8g fiber, 279mg sodium, 56% of the
Daily Value for vitamin C, 25% for copper, 15% for
iron.

** American Health — November 1995 **

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Tuna Stuffed Pasta Shells

Recipe By : Unknown
Serving Size : 4 Preparation Time :0:10
Categories : Tuna

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
24 pcs jumbo pasta shells — cooked
12 ozs tuna in water — drained and flaked
1/2 c fat-free cottage cheese
1 tbsp parsley
1/2 c onions — chopped
1 tsp lemon juice, bottled
1/4 tsp dill weed
—-Sauce—-
1/2 c fat-free cottage cheese
1/2 c fat-free plain yogurt
1/4 tsp dill weed
1/8 tsp garlic powder
—-Topping—-
2 tbsps fat-free parmesan cheese

Preheat oven to 350. Prepare a 11 x 7″ baking pan with cooking spray; set
aside. Prepare pasta shells according to package directions; drain. To
prepare filling combine tuna, 1/2 cup cottage cheese, parsley, onions,
lemon juice, and 1/4 teaspoon dill weed in a mixing bowl. Stuff cooked
pasta shells with tuna mixture and place seam side down in prepared pan. To
prepare sauce, combine remaining cottage cheese, yogurt, dill weed, and
garlic powder. Spoon over pasta shells. Sprinkle with parmesan cheese. Bake
for 30 minutes.

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Per serving: 350 Calories; 2g Fat (6% calories from fat); 40g Protein; 41g
Carbohydrate; 31mg Cholesterol; 622mg Sodium

ALMOND NOUGAT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Light corn syrup
2 cups Sugar
1/4 teaspoon Salt
1/4 cup Water
2 Egg whites
1/2 teaspoon Almond extract
Red or green food coloring
1/4 cup Soft butter or margarine
1 cup Toasted chopped almonds
1/4 cup Chopped candied cherries

DIRECTIONS: Mix first 4 ingredients in heavy saucepan.
Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small
amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg
whites until stiff, but not dry, in large bowl of electric mixer. Gradually
beat
in about one fourth (not more) of the syrup, and continue beating until mixture
holds its shape. Cook remaining syrup until a small amount of mixture separates
into hard and brittle threads when dropped in cold water (300-F).
Gradually beat into first mixture, and continue beating until the mixture
begins
to hold its shape.
Add flavoring and food coloring to tint a delicate shade. Beat in butter;
continue beating until very thick and satiny. Stir in nuts and cherries. Press
into a buttered 8x8x2″ pan, smoothing top. Let stand until firm. Turn out of
pan, and cut in 1 1/2″ by 1″ pieces. Wrap each piece individually in waxed
paper.
For best flavor, store several days in a cool place before serving.

Source: Mom’s old magazine clippings- 1940’s to 1970’s
From: Sallie Austin

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GARDEN VEGETABLE SOUP WITH BEEF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Freeze-Dried Beef,
4 oz Textured Veg. Protien, Beef
Flavored — (TVP®)
4 oz Pasta Shells
1 oz Freeze-Dried Peas
1 oz Freeze-Dried Carrots
1 oz Freeze-Dried Corn
3/8 oz Freeze-Dried Green Beans
1 tb Instant Minced Onion
2 tb Dried Parsley
1/4 c Tomato Crystals
4 Beef Bouillon,
1/4 c Bouillon Granules
1 t Basil
1/8 ts Garlic Powder
2 Env Vegetable Beef Broth
Soup — making 20-24 oz
Each
3 oz Parmesan Cheese — grated
7 c Water — as needed
Or
Or

1. Package all ingredients together, except the cheese, which is bagged
separately. 2. To prepare, put ingredients, except cheese, in the pot.
Add 7 cups cold water and heat, covered, to boiling. Reduce head and
simmer 10-20 minutes, or until vegetable and meat are the correct
tenderness. 3. Add more water if soup is too thick. Add cheese on top of
each serving. Makes 8-9 cups. Recipe By : “Backpacker’s
Cookbook” by Margaret Cross and Jean Fiske

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Sweet Finger Wontons
Categories: Desserts
Yield: 1 servings

1 1/2 c Flour
1 Beaten egg
1 pn Salt
Cold water
Filling 1:
1 c Shredded coconut
1/4 c Coconut syrup
1 ts Grated lemon rind
Filling 2:
1/2 c Chopped Macadamia nuts
1 tb Chopped candied ginger
1 tb Lemon juice
1 tb Dark brown sugar
Filling 3:
1/2 c Dried sliced bananas
1 tb Chopped candied ginger
1 tb Lemon juice
1 tb Honey

Combine flour, egg salt in bowl. Add enough water to make a stiff
dough. Turn out onto lightly floured board knead well for 10
minutes. Cover let rest for 10 minutes while filling is being
prepared. Mix fillings. Roll dough out paper thin or pass through
pasta machine. Cut 3″ squares. Place 1 Tbls. filling in center, roll
up tightly twirl ends like candy wrappers. Deep fry wontons, a few
at a time, at 375 for 5 minutes until golden. Sprinkle with
confectioners’ sugar. Wrappings:

MMMMM

Title: Hungarian Allspice Poppy Seed Wafers
Categories: Cookies
Yield: 1 servings

2 c Cake flour
2 ts Poppy seeds
2 ts Ground allspice
1/4 ts Salt
1 lg Orange
1 c Sugar
1 c (2 sticks) unsalted butter
— room temp.
2 lg Egg yolks
1 c Powdered sugar
2 ts (approx) cream or milk
Poppy seeds

Recipe by: blau@diphda.crd.ge.com (lauren h halverson)
Position rack in center of oven and preheat to 350 degrees. Grease heavy
large cookie sheet. Combine flour, poppy seeds, ground allspice and salt
in
a bowl. Using vegetable peeler, remove peel from orange in strips and
place
strips in processor. Add sugar and process until peel is finely minced,
about 2 minutes. Using electric mixer, beat butter and orange-sugar
mixture
in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and
beat at low speed until smooth soft dough forms.Transfer half of dough to
pastry bag fitted with large (no. 7) star tip.
Pipe dough onto prepared sheets in 1 inch mounds, spacing 2 inches apart.
Repeat with remaining dough. Bake until cookies are golden on top and
brown
on bottom, about 12 minutes. Let cookies stand on sheets 3 minutes.
Transfer to racks and cool completely.

For glaze: In small bowl, blend powdered sugar with enough cream or milk
to
form a smooth medium-thin glaze.

Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until
glaze
sets, about 40 minutes. (Can be prepared ahead. Wrap airtight and let
stand
at room temp 1 week or freeze 1 month.)

(notes: The dough was stiff for a piped cookie, but I let the heat of my
hand soften it through the piping bag and it worked ok. Some of us prefer
these without the glaze)

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