Title: GRILLED TEMPEH W/RED ONION EGGPLANT
Categories: Vegetarian
Yield: 6 servings

3 Tempeh cakes
6 sl Red onion
2 sm Eggplants; sliced into
– 1/3″ thick rounds
Olive oil
12 sl Whole wheat bread
1 bn Arugula

—————————–RED WINE MARINADE—————————–
1 c Red wine
4 tb Olive oil
2 lg Garlic cloves
– sliced into ovals
1 tb Rosemary leaves; -OR-
1 ts -Dried rosemary
1/4 ts Fennel seeds
Coarsely ground black pepper

—————————SWEET LEMON MAYONNAISE—————————
1/2 c Mayonnaise
2 tb Lemon juice
1 ts Dijon-style mustard
1 ts Honey
1 Garlic clove
– minced to a paste
Salt
Freshly ground pepper

Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in
half crosswise, then split each half horizontally by slicing carefully.
Marinate the tempeh cakes at room temperature for 1 hour, or longer in the
refrigerator.

Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the
refrigerator.

Brush the eggplant slices with olive oil. On an open or closed grill over
medium-hot coals, grill the eggplant and onion slices for 10 minutes per
side and the tempeh for 8 minutes per side or until well-browned. Grill
the whole wheat bread slices over low coals until toasty. Arrange the
vegetables and tempeh on slices of whole wheat toast spread with Sweet
Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper
to taste

From Vegetables on the Grill by Kelly McCune.

Posted by Nanette Blanchard

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Title: Thick oxtail and lentil stew
Categories: Stews, Beef
Yield: 6 Servings

2 Oxtails, cut
2 tb Flour
2 tb Vegetable oil
6 c Water
1/2 ts Peppercorns
1/2 ts Juniper berries
2 Bay leaves
1 Garden thyme
2 Garlic cloves
1/2 c Green lentils
3 ts Salt
1 lg Carrot
1 sm Turnip
2 Onions
2 Celery stalks
Parsley for garnish

Roll oxtails in flour, then brown all over in a saucepan in the oil.
Add water and bring to the boil with the lid on. Add peppercorns,
juniper berries, bay leaves, thyme, garlic, lentils and salt. Lower
heat, cover and simmer for 2 hours, skimming off the fat as it rises
to the surface. Add all the vegetables and simmer for another hour.
Sprinkle chopped parsley over each helping. Serve with steaming hot
boiled potatoes.

MMMMM

Maple Snaps

Recipe By : Pillsbury Cookies, Bars Brownies
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
3/4 cup shortening
1/2 cup maple syrup
1/4 cup Egg Beaters® 99% egg substitute
2 1/4 cups flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

Combine 3/4 C sugar, shortening, maple syrup egg substitute.
Stir in flour, baking soda, ginger, 1/2 tsp cinnamon, cloves
salt. Cover refrigerate for 1 – 2 hours until easy to handle.

In a small bowl, combine 1/4 c sugar 1 1/2 tsp cinnamon.
Shape dough into 1″ balls; roll in sugar-cinnamon mixture. Place
2″ apart on greased cookie sheets.

Bake at 350 degrees for 7 – 10 minutes or until light golden
brown. Cool 1 minute; remove from cookie sheets.

Title: Forgotten Cookies
Categories: Cookies
Yield: 36 servings

2 ea Egg Whites 1 ts Vanilla
1 pn Salt 1 c Chocolate Chips
1/4 c White Sugar

Preheat oven to 325 degrees.
Beat egg whites with the salt until foamy.
Slowly add sugar, one tablespoonful at a time, beating after each addition
until the meringue stands in stiff peaks.
Stir in vanilla and fold in chocolate chips.
Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
After 2 minutes, turn off oven.
Leave meringues in oven overnight. remove from pan and store in cookie tin
lined with paper towel.
Makes 3 dozen.
From The Gazette 90/12/19.

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BREAKFAST BURRITOS ANYTIME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen hash brown potatoes
(country-style)
3 tb Vegetable oil
Salt, to taste
8 oz Bulk light sausage
4 Eggs — beaten OR…
1 c -Egg substitute
4 Flour tortillas — warmed
(7- to 8-inch)
1/2 c Prepared tomato salsa

In large nonstick skillet cook hash browns in oil as
package directs. Season with salt. In medium skillet
over medium heat break up and cook sausage until
thoroughly cooked, 5 to 7 minutes; drain fat. Add
eggs to skillet; cook and stir until eggs are set. To
serve, spoon hash browns and sausage mixture down
center of each tortilla, dividing equally. Fold sides
over and secure with picks. Serve with salsa.

Menu: Bell Pepper and Carrot Sticks, Broiled
Grapefruit Halves Drizzled with Maple Syrup

Nutritional Information Per Serving: 740 calories; 47
g fat; 255 mg cholesterol; 840 mg sodium; 63 g
carbohydrate; 3 g fiber; 24 g protein.

Source: The Potato Board

– – – – – – – – – – – – – – – – – –

Title: POACHED APPLES IN WINE
Categories: Desserts
Yield: 2 servings

5 c Dry white wine
1 1/2 c Sugar
Zest of 1 large lemon, cut
-into very fine strips
5 Granny Smith apples

Info: posted by Perry Lowell, April 1993 from Good
Food magazine, September 1987

This recipe gets 30% or less of its calories from fat.
This is a low sodium recipe.

Makes 2 servings.

1. Boil wine, sugar, and lemon zest in large saucepan
10 minutes.

2. Meanwhile, pare and core apples, leaving apples
whole. Add apples to wine and reduce heat to low.
Barely simmer, turning apples frequently, until tender
but still firm, 25-30 minutes. Remove 4 apples to
serving dish. Cool remaining apple and refrigerate.

3. Boil poaching liquid until syrupy, about 15
minutes. Pour 1/2 cup syrup over apples and cool to
room temperature. Remove lemon zest from remaining
syrup with slotted spoon and sprinkle over apples.

Nutrition Information per Serving: 124
calories 0 g protein 31 g carbohydrates 0 g fat (0%
of calories) 3 mg sodium

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Title: BULGUR CHILI
Categories: Main dish, Tex-mex
Yield: 10 servings

6 c Water
2 Onions; large
2 Garlic cloves; minced
1 Green pepper; chopped
1 c Cut corn
1 cn Tomato paste
28 oz Tomatoes; crushed
1/2 c Bulgur
2 tb Chili powder
1 tb Sorghum
1 tb Cumin
2 tb Parsley; chopped
3 c Cooked kidney beans
3 Celery stalks

SAUTEE GARLIC, ONION AND GREEN PEPPER IN A SMALL
AMOUNT OF OIL UNTIL TENDER ADD WATER AND REMAINING
INGREDIENTS EXCEPT BEANS. SIMMER, COVERED FOR 1 HOUR;
STIRRING OCCASIONALLY. STIR IN BEANS AND SIMMER FOR 15
TO 30 MINUTES MORE. NOTE: THIS MAY BE MADE IN A CROCK
POT WITH ALL THE INGREDIENTS EXCEPT I ADD

—–

GROUND SEITAN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw gluten recipe

Place the raw gluten on a well-oiled cookie sheet.
Using your hands and/or a rolling pin, flatten the
gluten out to a slab that is about 1/2 inch thick.
Bake at 350 deg for about 15 minutes.

After 15 minutes or more of baking, the gluten should
begin topuff up and form air pockets. Poke these
bubles with a fork to let the air escape and allow for
more even cooking. Bake the gluten for 15-20 minutes
more.

Remove the gluten from the oven and from the cookie
sheet. Fold it in half and cover it with a large
inverted bowl. Let the gluten stand, covered, for
about 10 minutes to soften the crust.

Tear or cut the baked gluten into pieces and place it
in the food processor. Briefly grind it to obtain a
ground-beef-like texture. If you prefer, you may run
the gluten through a meat grinder instead of a food
processor.

Use the ground seitan to make Ground Seitan Mix. Or
use it in any recipe that is traditionally made with
ground beef.

From the files of DEEANNE

– – – – – – – – – – – – – – – – – –

Title: KUNG PAO CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

2 lb Boned Chicken
8 Hot Red Chiles
1/2 c Peanuts
1 ts Chopped Ginger
1 1/2 tb Cornstarch In An Equal
-Amount Of Water
1 tb Soy Sauce

Dice chicken then soak in cornstarch soy sauce mixture
for at least 1/2 hr. Clean chiles of seeds, cut into
1″ pieces; set aside. Fry peanuts in a bit of oil till
barely golden. (Do not burn). Set aside.

Stir fry chicken for only about 1/2 minute; set aside.
Discard the oil.

Make up a seasoning sauce of 2T soy sauce, 1T white
wine, 1 T sugar, 1 t. cornstarch, 1/2 t. salt, and 1
t. sesame oil.

In 2 T. oil, fry chiles till black, then add ginger
and the chicken. Continue stirring, and add the
seasoning sauce. Stir until sauce thickens a bit, and
all is thoroughly heated. Remove from heat and mix in
peanuts.

Of course you may want to adjust the amount of red
chiles to taste, since this can be HOT!!! If you have
low tolerance for heat, you might reduce by half your
first time.

You may also adapt recipe for shrimp or beef.

—–

Title: CASHEW NUT CHICKEN (YIU GWOH GAI)
Categories: Chinese, Chicken
Yield: 8 servings

3 lb Chicken or 2 whole chicken
– breasts
1/4 lb Raw cashew nuts
20 sm Chinese mushrooms (or 1
– medium-size can mushrooms)
4 Stalks celery
1/2 c Bamboo shoot tips (water
– packed in 15 oz-can)
1 Yellow onion, thinly sliced
3 tb Oil, approximately
1/2 ts Salt
1/2 ts Sugar
2 c Chicken stock
1 tb Cornstarch
2 tb Water

————————-MARINADE————————-
3/4 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 tb Oyster sauce
Dash of pepper
1 tb Cornstarch
2 Green onions, slivered
3 Thin slices ginger root,
– slivered
2 c Oil for deep-frying

1. Skin and bone chicken. Cut into 2″ x 1/2″ pieces.

2. Sprinkle the chicken with each of the ingredients
listed under “marinade,” mix well, then add the green
onions and ginger. Marinate for 1 hour.

3. Heat 2 cups oil to 325 degrees and deep-fry cashew
nuts for 5 minutes, drain and salt lightly.

4. Boil Chinese mushrooms for 10 minutes, rinse,
squeeze dry, cut off and discard stems. If you use
canned mushrooms, omit this step.

5. Cut celery into 1 1/2″ pieces, then cut each piece
lengthwise into strips, julienne style.

6. Cut bamboo shoot tips into thin slices.

7. Peel water chestnuts (using potato peeler) and cut
a little off the top and the bottom of each one. Then
cut them into thin slices and soak in water to prevent
them from turning dark. (Canned water chestnuts are
already peeled.)

8. Heat wok, add 1 t. oil and stir-fry the bamboo tips
and water chestnuts together, if you use fresh water
chestnuts. (If canned ones are used, stir-fry them
separately in 1 teaspoon oil for 1-2 minutes, adding 2
teaspoons sugar.) Set aside.

9. Heat wok, add 1 teaspoon oil and stir-fry
mushrooms, celery and yellow onion for 3 minutes, with
1/2 teaspoon salt and 1/2 teaspoon sugar. Set aside.

10. Heat wok, add 2 tablespoons oil and stir-fry
marinated chicken for 3 minutes. Add chicken stock,
cover and cook for 10 minutes over medium heat.

11. Add vegetables which have been previously set
aside and bring to a fast boil.

12. Thicken with a mixture made with the cornstarch
and 2 tablespoon cold water. Bring to a boil, cook
for 1 minute and turn off the heat.

13. Add cashew nuts, mix thoroughly, and serve.

Serve alone, or with rice.

SOURCE: Chopsticks, Clever and Wok.

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