Apricot Cucumber Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Dried apricots
1 1/2 pints Vegetable stock
1 each Orange — juiced rind grated
1 medium Cucumber
1 medium Onion — finely chopped
1 tablespoon Vegetable oil
2 teaspoons Curry powder
Salt pepper
2 tablespoons Pumpkin seeds — to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.=
Add the orange juice simemr for 45 minutes.

Cut 8 thin slices from the cucumber reserve for garnish. Peel roughly
chop the remainder.

Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once
or twice. Stir in the curry powder chopped cucumber cook for 2=
minutes.

Puree the apricots with the stock the cucumber mixture. Return to the
pan heat gently. Season with salt pepper.

Serve the soup garnished with floating slices of cucumber topped with the
pumpkin seeds. Black rye bread makes a good accompaniment.

Pamela Westland, “Fruit”

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Title: CHILI CON SEITAN
Categories: Vegetarian, Main dish
Yield: 6 servings

2 tb Olive oil
1 lg Onion; chopped
2 Celery stalks; chopped
4 Garlic cloves; minced
1 Green pepper; chopped
2 c Ground Seitan
1 ts Basil
1/2 ts Oregano
1 ts Cumin
1 ts Chili powder
1/4 ts Cloves; ground
Cayenne or hot sauce, to
-taste
2 c Red kidney beans; cooked
1/2 c Liquid from beans
4 c Tomatoes, canned
Tamari to taste

Heat the oil in a large, heavy kettle. Add the onion
and celery. Saute until almost tender. Add the garlic,
green pepper, gluten, and spices. Saute for a few
minutes more.

Add the beans, cooking liquid, and tomatoes. Cover
and simmer for about 10 minutes. Add tamari to taste.

Serve with cornbread or tortillas and a big green
salad.

From the files of DEEANNE

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Title: TOMATO RELISH
Categories: Relishes, Tomatoes, Vegetables
Yield: 2 servings

18 ea Firm Ripe Tomatoes
1 ea Stalk Celery
4 ea Med. Onions
2 ea Sweet Green Peppers
2 ea Sweet Red Peppers
1/3 c Salt
2 1/4 c Granulated Sugar
1/2 ts Ground Cloves
2 ts Cinnamon
1/2 ts Black Pepper
2 tb Mustard Seed, Tied In Bag
1 1/2 c Apple Cider Vinegar

Peel tomatoes, then chop into small pieces. Chop
celery, onions, and peppers into fine pieces. Mix
together the vegetables and salt. Place in
refrigerator overnight. Drain thoroughly in the
morning. Combine sugar, spices and vinegar, making
sure the sugar is dissolved, in a large saucepan.
Bring to a boil and simmer 3 minutes. Add vegetables
and return to a boil. Simmer for 10 more minutes,
stirring occasionally. Remove cheesecloth bag holding
mustard seeds. Spoon into hot sterilized jars and
seal.

—–

Recipe By : trotz@ilm.pfc.mit.edu (Seth Trotz)
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Miscellaneous Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 Cup Olive Oil
—–Pile #1—–
1/4 Teaspoon Red Pepper Flakes
1 Tablespoon Ground Cumin
3/4 Teaspoon Dried Basil
2 Tablespoons Chili Powder
3/4 Teaspoon Dried Oregano
2 Teaspoons Salt
1/2 Teaspoon Pepper
2 Cups Onions — finely chopped
3/4 Cup Celery — chopped
1 Cup Green Peppers — chopped
1 Cup Carrots — chopped
1 Tablespoon Garlic — minced
2 Cups Mushrooms — chopped
—–Pile #2—–
2 Cups Tomato Juice
3/4 Cup Bulgar Wheat
2 Cups Chopped Tomatoes
2 Cups Kidney Beans, Undrained — (20-ounce can)
1/2 Teaspoon Tabasco Sauce
2 Tablespoons Lemon Juice
3 Tablespoons Tomato Paste
1 Tablespoon Worcestershire Sauce
1/4 Cup Dry Red Or White Wine
2 Tablespoons Canned Green Chilies, Chopped — or to taste

Have all the ingredients ready. Heat the olive oil in a large
skillet. Over high heat, add pile #1. Cook, stirring, for
1-2 minutes. Add pile #2. Bring to a boil, stirring. Reduce
the heat and simmer for 20 minutes, uncovered. If too thick,
the chili can be thinned with additional tomato juice.

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NOTES : Fellow Netters:
here is a vegetarian chili recipe which is really delicious.
Don’t let the moderately long list of ingredients throw you. As
is indicated, all the work consists of chopping and measuring… It
is cooked in essentially two steps. It could *not* be simpler! [Note,
I do not know the origin of this recipe. I believe it is from a
commercial cookbook. My apologies to the author.]

[The ingredients for this recipe are organized
into two piles since everything but the oil
is added in two batches.]

Eileen

Title: SESAME COOKIES
Categories: Cookies
Yield: 50 servings

3/4 c Toasted sesame seeds
2 1/4 c All-purpose flour, sifted
1 ts Baking powder
1/2 ts Baking soda
1 1/2 c Vegetable Shortening
1 c Sugar
2 Eggs
1 ts Vanilla extract
1 Egg yolk

Mix the egg yolk with 1 teaspoon of water.
Preheat oven to 350 degrees. Line 2 cookie sheets with
parchment paper. Prepare sesame seeds. Reserve 1/4 cup
to garnish cookies, coarsely grind remaining seeds.
Combine ground sesame seeds, sifted flour, baking
powder and baking soda in a bowl.
In a mixing bowl, cream shortening and sugar until
fluffy. Add eggs one at a time and beat until smooth
after each addition. Add vanilla and stir to combine.
Add dry ingredients to creamed mixture a little at a
time and mix until well combined. Dough will be moist
and pull away from sides of the bowl. Dust a work
surface with about 1/4 cup flour. Knead the dough to
form a smooth ball. To shape each cookie, roll 1
tablespoon of dough into a ball. Press lightly with
palm of your hand on cookie sheet. Place cookies 3
inches apart on cookie sheets; freeze for 20 minutes.
Brush cookies with egg wash. Press reserved sesame
seeds into dough. Bake for 15 – 20 minutes or until
lightly browned. Remove and allow to cool. Store in
airtight cookie tin for up to 2 weeks. Makes 50
cookies. From The Gazette, 91/02/13.

—–

Title: Rozha z Tsukrom (Rose Preserve)
Categories: Russian, Christmas
Servings: 10

2 c Rose Petals
4 c Sugar
Juice Of One Lemon
2 tb Rum

Pick the petals over, removing any debris, leaves, stamens or insects.
Coarsely chop 1 cup of petals in a processor then add 1 cup of sugar and
half of the lemon juice, 1 Tb of rum, and another cup of sugar. Mix for a
minute, scraping the sides of the processor bowl. Repeat with the rest of
the petals and other ingredients. Pack into small jars (about 1 cup),
rapping lightly to release air bubbles. Cover and keep in a cool place.

NOTE:

This will last up to a year. It is used sparingly, so small jars are
practical.

MMMMM

Date: Sat, 05 Mar 94 08:20:49 PST
From: Mike Dobbert
Subject: Chinese Duck Sauce, ideas?

from the Moosewood Cookbook

Chinese Duck Sauce

5 cups mixed peeled, chopped fruit (apples, pears, peaches and/or
plums)
1 cup water
1/4 cup cider vinegar
1/4 cup (packed) light brown sugar
1/4 tsp. salt
2 to 3 medium cloves garlic, minced
1/2 tsp. dry mustard
optional: up to 1/2 tsp. crushed red pepper

Combined everything in a medium-sized saucepan and bring to a boil.

Turn the heat down, and simmer uncovered until all the fruit is very
soft (about 30 minutes or longer)

Cool thoroughly, then chill

Title: The Best New England Clam Chowder
Categories: Soups, Clams
Yield: 6 servings

1/4 lb Butter (1 stick)
1 c Chopped onions
1 c Chopped celery
1/2 c Flour
4 c Clam juice, heated
2 oz Salt pork, scored
2 Bouillon cubes
12 oz Chopped clams
2 c Boiled, diced potatoes

Saute the onion and celery in the butter until the onion is
tranlucent. Add the flour to make a roux, stirring well. Add the
heated clam juice slowly, stirring constantly. Add the bouillon
cubes and scored salt pork. Stir in the clams and the potatoes.
Remove from the heat and let stand for 20 minutes. Remove the salt
pork before serving.

[Regis and Kathy Lee Live Program; Aug 12, 1992]

Posted by Fred Peters.

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Date: Tue, 08 Feb 94 09:23:27 EST
From: Thomas P Collins

From _Emeril’s *New* New Orleans Cooking_.

Emeril’s Creole Seasoning Mix

2 1/2 Tablespoons paprika 1 Tablespoon onion powder
2 Tablespoons salt 1 Tablespoon cayenne pepper
2 Tablespoons garlic powder 1 Tablespoon dried oregano
1 Tablespoon black pepper 1 Tablespoon dried thyme

Combine and store in an airtight jar or container.

Title: Fat-Free Gravy
Categories: Sauces, Diabetic, Low-fat/cal
Yield: 4 servings

1 c Broth defatted drippings 1 pn Salt
2 ts All purpose flour 1 pn Freshly ground pepper
1 ts Cornstarch 1 pn Basil (beef) or sage
(chick)
1 ts Ketchup

A waist-watcher gravy – quite thin. Serve over meat or potatoes.

Cook up bones as for soup, strain liquid. Refrigerate overnight or
until white fat on top can be removed with a spoon. Refrigerate meat
drippings from the pan and skim off the fat.

Combine broth, flour and cornstarch in a screw-top jar, cover and
shake until well combined or use a blender for a larger batch. Pour
into saucepan, stir in ketchup, salt, pepper and basil for beef (or
sage for turkey, or other herb of your choice). Stir-cook over
medium heat until gravy thickens. (Mine didn’t thicken but I had
some lumps of flour or cornstarch.) Makes about 1 cup.

1/4 serving, 1++ extra 3 g carbohydrate, 1 g protein, 16 calories

Source: Choice Cooking, Canadian Diabetes Association 1986 Shared and
tested with turkey drippings Oct 93.

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