Curried Corn and Coconut Pudding
Veggie and Wild Rice Casserole
Vegetable Pakoras
Spaghetti Squash with Julienne Leeks & Sweet Red Pepper
Spiced Eggplant Salad
Bacon-Buttermilk Mashed Potatoes
Honey Roasted Almonds
Two grain Vegetable Casserole
Tomato Florentine Bisque
Asparagus Risotto
Grand Marnier Glaze Carrots
Gingered Tofu Peanut Spread
Vegetable Couscous w/Habanero Peppers
Baked Rice with sour cream, chilies and corn
Savory Vegetable Couscous
Capellini with Tomato Pesto
African Squash and Yams (Futari)
Black Currant Couscous
Fettucine Margherita
Apple Barley Soup
Bet 'Ya Thought It Was Chocolate Pudding
Diet Cheater's Peanut Butter Cheesecake
Squash Casserole
Polenta and Millet Polenta with vegetables
Aunt Bert's Sour Cream Cookies
Grilled Vegetables Al Fresco
Brocolli Pasta Toss
Hot and Sour Broccoli
Broccoli Pesto
Broccoli Salad
casserole of brocolli and rice
Spicy Broccoli and Garlic Sauce
Rice and Walnut Patties With Red Bean Sauce
Potatoes And Beans
Cabbage And Potato Stir-Fry

Bill,DC (9:10:51 pm) : Betsy, I'll start you off. Here is one that turned
out delish.

* Exported from MasterCook *

Curried Corn and Coconut Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups corn kernels -- thawed
3 each large eggs
1/3 cup fresh white bread crumbs -- crustless
2 tablespoons grated onion
1/2 cup shredded coconut
1/2 cup coconut milk
1 teaspoon curry powder
1/4 teaspoon white pepper
1/2 cup shredded coconut -- toasted for garnish

Preheat the oven to 350 degrees.

Butter 2 inch hotel pans and set aside.

In a bowl, combine all the ingredients except the toasted coconut. Mix
thoroughly. Pour the mixtue into the prepared hotel pans, filling about 3/4
full.

Place the hotel pans into roasting pans with enough water to reach 1/2 way
up the sides of the hotel pan.

Bake the pudding for 5 minuters, then lower the heat to 325 degrees and
continue to bake for 25-30 minutes, until the pudding is set and a toothpick
inserted in the center comes out clean.

Remove from the oven, garnish with the toasted coconut and serve.

- - - - - - - - - - - - - - - - - -

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Betsy, NY (9:11:04 pm) :
From: Shari Higbee Smittyx2@AOL.COM

Veggie and Wild Rice Casserole

Recipe By : The Gabby Gourmet
Serving Size : 12 Preparation Time :0:00 Categories : Veggies

1 1/2 cups wild rice
1 quart rich chicken broth or stock
1/4 cup butter or olive oil/butter combo
2 cups celery (with leaves) -- sliced
1 medium onion -- finely chopped
2 cloves garlic -- minced
1/2 pound fresh mushrooms -- sliced
1 can water chestnuts (8 oz.) -- drained & sliced
1 can cream of mushroom soup -- undiluted
1/2 cup sherry wine
1/4 cup fresh parsley -- finely chopped
1/4 cup pimento strips
1/4 teaspoon thyme
1/4 teaspoon marjoram
salt and fresh ground pepper -- to taste
1 cup sliced almonds -- toasted

Wash rice in cold water, then place in a medium-size saucepan, adding the
chicken broth. Bring this mixture to a boil, reduce the heat, cover and
simmer about 45 minutes or until rice is tender.

In a medium-size skillet, heat the butter/oil over a med-high heat, then add
the celery, onion, garlic and mushrooms. Let this mixture saute until tender
crisp.

Add the cooked rice to the sauted mixture, along with the remaining
ingredients, except the almonds. Mix well, then spoon into a sprayed 9" x
13" shallow baking dish. Top with the almonds. Cover and place in a
preheated 350 degree oven and bake 45-50 minutes. Serves a small crowd or up
to 12.

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Maryan, NZ (9:14:20 pm) : Vegetable Pakoras
1 large potato
1 small eggplant
1 onion
1/4 cup of white flour
1/2 cup besan
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon whole coriander seeds
oil for deep frying

Cut the potatoes, eggplant and onion into matchstick like pieces.

Mix together the flour, besan, salt, pepper, and the rest of the spices. Mix
the flours and seeds into the vegetables, sprinkle on a couple of
tablespoons of water and mix together with your hands until it just holds
together.

Fry tablespoons of this mixture in about 3/4 inch of very hot vegetable oil
until golden brown, about 5 minutes. Drain and serve hot.

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Bill,DC (9:16:31 pm) : * Exported from MasterCook *

Spaghetti Squash with Julienne Leeks & Sweet Red Pepper

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 pounds spaghetti squash -- blanched and strung
1 1/2 each leeks -- julienned
3/4 each red bell pepper -- julienned
1 1/2 tablespoons olive oil
salt and pepper -- to taste

Cut the spaghetti squash in half and steam until fork tender. Shock
immediately in ice water. Using a dinner fork. String the squash, removing
it from the skin.

Heat the olive oil in a large skillet. Add the leeks and red pepper and
saute for about 2-3 minutes, or until the peppers start to soften. Add the
spaghetti squash and saute until the squash is hot. Season with salt and
pepper and remove to 2 inch hotel pans.

Serve.

- - - - - - - - - - - - - - - - - -

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Maryan, NZ (9:22:48 pm) : Spiced Eggplant Salad

Really tasty way to serve eggplant. From Bon AppÈtit, May 1993, The Surprise
of Britain

1 3/4 pounds eggplant, unpeeled, cut into 1/2-inch cubes
1/2 cup olive oil
2 large onions, finely chopped
1 1/2 pounds tomatoes, coarsely chopped
1 1/4 teaspoon ground cumin
1 1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
4 large garlic cloves, minced
2 tablespoons dried currants (or raisins)
2 1/2 tablespoons fresh chopped mint
2 1/2 tablespoons chopped cilantro

Place eggplant in strainer and sprinkle generously with salt. Stir to mix.
Let drain 45 minutes.

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions
and saute until golden, about 8 minutes. Add tomatoes, cumin, allspice and
cayenne. Reduce heat to medium and cook until onions and tomatoes are
slightly softened but mixture is not thick, about 5 minutes. Add garlic and
currants; stir 1 minute. Transfer to bowl.

Turn out eggplant onto paper towel and gently squeeze dry. Heat remaining
1/4 cup oil in clean heavy large skillet over high heat. Add eggplant and
cook until tender and golden, stirring frequently, about 10 minutes. Add
tomato mix, cilantro and mint. Stir to blend. Season to taste with salt and
pepper. Transfer to bowl and cool.

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Bill,DC (9:25:22 pm) : These are fabulous.

* Exported from MasterCook *

Bacon-Buttermilk Mashed Potatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 slices bacon
1 1/2 pounds potatoes -- peeled and quartered
3/8 cup buttermilk
2 1/4 teaspoons butter
2 1/4 teaspoons chives -- fresh chopped
salt and pepper -- to taste

Cook the bacon, drain and crumble. Reserve bacon and bacon fat.

Steam the potatoes until very tender. Drain well. Place in the big mixint
bowl and whip. Add buttermilk, butter and reserved bacon fat; season to
taste with salt and pepper.

Transfer to 2 inch hotel pans and garnish with chopped chives as the pans go
out to the dining room.

- - - - - - - - - - - - - - - - - -

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Betsy, NY (9:30:40 pm) :
Honey Roasted Almonds
From: Cookbook USA CD

2 c. whole almonds, skins on
1/4 c. sugar
1/2 tsp. salt
2 tbsp. honey
2 tbsp. water
2 tsp. almond or vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and
place in a cold oven. Bake at 350 degrees, stirring occasionally, until the
internal color of nuts is tan (12 to 15 minutes). Remove from oven and set
aside. Thoroughly mix the sugar and salt. Stir together the honey, water and
oil in a medium size pan and bring to a boil over medium heat. Stir in the
roasted almonds and continue to cook and stir until all the liquid has been
absorbed by the nuts (about 5 minutes). Immediately transfer to a medium
bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and
cool.

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Risa G., NJ (9:35:57 pm) : I found this clipping when I was cleaning out all
my recipe files. I made it for Steve and he loved it. Also good leftovers.

Two grain Vegetable Casserole

2 medium carrots, halved lengthwise, and thinly sliced
1 c. fresh mushrooms, quartered
1 c. canned black beans, rinsed, drained
1 8 oz. can whole kernel corn, drained
1 c. vegetable broth
1/2 c. pearl barley
1/3 c. snipped parsley
1/4 c. bulghur wheat
1/4 c. chopped onion
1/4 tsp. garlic salt
1/2 c. shredded cheddar cheese

In a 1-1/2 qt. casserole, combine all ingredients except cheese.
Cover and bake in a 350 degree oven for 1 hour, stirring halfway
through the baking time. Sprinkle with cheese. Cover and let stand
about 5 minutes or till cheese is melted. Makes 6 side dish servings
or 4 main dish servings.

To make ahead: Prepare and cook casserole as directed, except do not
add cheese. Cool, cover and freeze for up to a month. To reheat, bake
covered in 350 degree oven for 55-60 minutes or till heated through,
stirring once. Stir again. Sprinkle with cheese. Cover and let stand
for about 5 minutes or till cheese is melted.

173 calories, 4 g. total fat, 10 mg. chol, 478 mg. sodium
9 g. protein
----------------------------------------------------------------------------
Debbie, D.W. (9:35:59 pm) : This is adapted from Southern Living.
It is really good!
* Exported from MasterCook *

Tomato Florentine Bisque

Recipe By : Debbie McCrory
Serving Size : 1 Preparation Time :0:00
Categories : Misc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 9 oz pkgs stouffer's creamed spinach -- defrosted
3 Tablespoons butter or margarine
1/2 cup minced onion
1/3 cup minced carrot
1/3 cup minced celery
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup mushrooms -- sliced & broken
2 teaspoons garlic -- minced
3 Tablespoons flour
1 1/2 cups milk
1 28 oz can diced tomatoes -- undrained

Thaw spinach in mircowave. Melt butter in sauce pan, add onion, garlic, then
carrots, celery, mushrooms; saute' til tender 4-5 minutes. Stir in flour,
stirring 1 minute. Add milk gradually; cook stirring constantly until
thickened, 2-3 minutes. Stir in tomatoes with juices, and creamed spinach.
Cook until thoroughly heated.

- - - - - - - - - - - - - - - - - -

NOTES : Adapted from Southern Living Chicken casual to company book.

----------------------------------------------------------------------------
Bill,DC (9:37:46 pm) : Try this one. I makes a great meal all by itself.

* Exported from MasterCook *

Asparagus Risotto

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Dishes Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 7/8 quarts low sodium chicken broth
3/4 cup white wine
3 tablespoons butter
1 1/2 tablespoons olive oil
1/2 cup onion -- finely chopped
2 1/4 cups arborio rice
1 1/8 pounds asparagus,
1 1/2 tablespoons butter
3/8 cup parmesan cheese -- grated

Cut asparagus into 1 inch pieces, removing the tough bottom parts and
reserving the tips separately.

Bring the broth to a steady simmer in a pot on the stove.

Heat the butter and oil in a heavy skillet over moderate heat. Add the onion
and saute for 1-2 minutes, until it begins to soften, being careful not to
burn it.

Add the rice to the pan, using a spoon, stir for 1 minute, making sure all
the grains are coated. Add the wine and stir until it is completely
absorbed.

Add the asparagus, reserving the tips, and begin adding the simmering broth,
1 cup at a time, stirring continuously. Wait until each addition of the
broth is almost completely absorbed before adding the next cup. Reserve 1
cup to add at the end.

Add the asparagus tips after the rice has been cooking for 10-12 minutes and
continue to add the broth 1 cup at a time. Wipe sides and bottom of the pan
frequently to prevent sticking.

After approximately 18 minutes, when the rice is tender but still frim, add
the reserved broth. Turn off the heat and immediately add the butter and
parmesan. Stir vigorously to combine with the rice. Serve immediately.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Bill,DC (9:42:03 pm) : This one would be nice for the holidays.

* Exported from MasterCook *

Grand Marnier Glaze Carrots

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 pound baby carrots
3 tablespoons orange marmalade
1/3 cup grand Marnier, or other orange liqueur
2 tablespoons chopped parsley -- fresh

Melt the butter in a large heavy skillet over medium high heat. Add the
carrots and toss to coat with the butter. Stir in the marmelade and heat
until melted. Add the Grand Marnier and bring to a boil. Lower the heat and
simmer covered for 5 minutes.

Uncover the carrots and continue to cook until tender and the liquid has
been reduced to a glaze, 4-5 minutes more. Sprinkle with the parsley and
serve.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Risa G., NJ (9:43:34 pm) : This is from a great little book that I got for
Mother's Day last year. Also everything is very quickly cooked.

Gingered Tofu Peanut Spread
Quick Vegetarian Pleasures

1/2 lb. firm or extra-firm tofu, patted dry
1 T. tamari soy sauce
2/3 c. natural style peanut butter
1 T. lemon juice
1-1/2 tsp. minced fresh ginger
1 garlic clove, minced
2 T. water

Put the tofu and tamari in a blender or food processor and
puree until smooth. Turn off the blender and scrape down sides
as necessary. Scrape the tofu into a medium bowl.

With a fork, vigorously beat in all of the remaining ingredients.
Let sit 30 minutes at room temp. before serving. This spread
will keep for up to 3 days covered and refrigerated.

Fills 6 sandwiches
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Betsy, NY (9:45:20 pm) :

Vegetable Couscous w/Habanero Peppers

Categories: Main dish Vegetable Chilis
Number of Servings: 4 Approx. Cook Time: :35

-----Harissa-----
1 ea medium garlic clove
4 ea habanero chilis
1 tsp grated orange rind
1/4 cup olive oil
1 Tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp caraway seeds
-----Couscous-----
3/4 cup stock or broth
1 cup couscous
1/4 cup dried currants
1/4 cup olive oil
1/4 cup pine nuts
1 ea medium zucchini - diced
1 ea medium red bell pepper - diced
1/2 tsp ground cumin
1/8 tsp cinnamon
salt to taste
4 ea green onions - cut in rings
15 oz garbanzo bean can - rinsed, drained
1/2 cup tiny frozen peas - thawed
1 ea habanero chili - seeded, minced
1/4 cup fresh herbs (cilantro, parsley, & mint) - minced
4 Tbsp fresh lemon juice

The Chicago Tribune recently ran a cover story in their food section
on chili peppers. It included a few recipes by Pat Dailey. This is
one of them - good as a warm main dish or side dish, or cold salad.

Harissa: Mince garlic in a food processor or blender. Add chilis
and orange rind, and continue processing until minced. Add remaining
ingredients, and mix for 30 seconds. Set aside.

Couscous:

1. Heat stock or broth to boiling. Combine couscous and currents in
a large bowl. Pour boiling stock over mixture, cover and let stand 10
minutes. Fluff with a fork to separate.

2. While couscous is standing, heat 1 T oil in skillet. Add pine
nuts and cook, stirring, for about 2 to 3 minutes until browned. Remove
with a slotted spoon and set aside.

3. Add another T oil to skillet. Cook zucchini, red bell pepper,
cumin, cinnamon, and salt over high heat for about 4-5 minutes, until
they begin to soften. Add onions, garbanzos, peas, and habanero.
cook about 2 minutes, until heated through. Remove from heat.

4. Add contents of skillet to couscous, and add herbs, remaining oil,
and lemon juice. Toss lightly.

Serve hot or at room temperature, passing the harissa separately.
From: a Chicago Tribune recipe by Pat Dailey, 1/31/91
Uploaded: 2/91 - Carolyn Andre

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Berta, Ca (9:46:53 pm) : Baked Rice with sour cream, chilies and corn. Clip
the recipe out of a magazine sometime ago.

Serves 8
2c. water
1 1/2 teasp. butter
1 teas. salt
l cup rice
1 small onion, chopped
1 glove garlic,mashed
1 can of whole kernel corn, drained
1/2 cup sour cream
1 4oz can of Ortega Chilies
2 1/4 cups of grated white cheddar
1/4 c. chopped fresh cilantro

Bring water to boil in heavy medium saucepan. Add butter and Salt. Mix in
rice. Reduce heat to low, cover and cook until rice is tender, about 25
minutes. Transfer rice to large bowl and coll, fluffing occationally with
fork.
Pam an 8 cup shallow baking dish. Cook chopped onion in small amount of
water. cook until soft, drain if neccessary. Add cooked onions,
garlic,chopped chilies, corn, into the rice. Combine sour cream and
cilantro. Mix into rice mixture well. Sir in Cheese. Pour into prepared
caserole dish.
Bake 35 min at 350 degrees.
----------------------------------------------------------------------------
Bill,DC (9:48:20 pm) : * Exported from MasterCook *

Savory Vegetable Couscous

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Light Meals Main Course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken stock
2 cups quick-cooking couscous
3 green onions -- thinly sliced
1/4 cup zucchini -- small diced
1/4 cup yellow squash -- small diced
1/4 cup carrots -- small diced
4 tablespoons toasted pine nuts
1/2 cup thinly sliced mushrooms
minced parsley -- for garnish

1. In a large saucepan over medium-high heat, bring stock to a boil. Stir in
couscous, onions, nuts, vegetables and mushrooms.

2. Immediately remove from heat, cover, and let stand until liquid is
absorbed (5 minutes). Stir and season as desired with salt and pepper. Serve
garnished with parsley.

- - - - - - - - - - - - - - - - - -

NOTES : Shaped like tiny pellets, couscous is a Moroccan pasta that is as
versatile as rice. If you use the instant type, as this recipe does, it is
ready in minutes. Couscous can be found with the rice and pasta at
well-stocked supermarkets.
Nutr. Assoc. : 0 449 0 0 0 0 4489 4204 0

----------------------------------------------------------------------------
Risa G., NJ (9:49:42 pm) : Also from the same book. This is really rich but
delicious!!

Capellini with Tomato Pesto

1/3 c. pine nuts
6 oz. can tomato paste
1/2 c. minced parsley
1/4 c. finely chopped fresh basil or 2 tsp. dried
1/2 c. olive oil
1/2 c. grated parmesan cheese
2 garlic cloves, pressed
1/2 tsp. salt
Freshly ground pepper to taste
1 lb. capellini or spaghettini

Lightly toast pine nuts in 350 degree oven until golden,
about 5 min.

To make sauce: Combine the pine juts with all the remaining ingredients
except the pasta in a medium bowl (this step may be completed up to
24 hours in advance, covered, and chilled. Bring to room temp. before
mixing it with the pasta.)

Bring 6 qt. pot of water to a boil. Add the pasta and cook until al dente.
Before draining the pasta, beat 2 T. of the boiling water into the sauce.
Drain the pasta and return it to the pot or drop it into a large bowl.
Spoon on the sauce and toss quickly. Serve immediately.

Serves 4

Note: This is very fattening but totally delicioius. I made it for a dinner
with my brother-in-law and nephew and everyone loved it. The leftovers (if
there are any) stay very well in the refrigerator for quite awhile.)
----------------------------------------------------------------------------
Betsy, NY (9:51:21 pm) :
Title: African Squash and Yams (Futari)
Categories: Vegetables
Servings: 6

1 sm Onion; chopped
2 tb Oil
1 lb Hubbard squash; pared and cut into 1-inch pieces
2 md Yams or sweet potatoes pared & cut into 1" pieces
1 c Coconut Milk
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until
tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover
and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until
vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

----------------------------------------------------------------------------
Bill,DC (9:53:19 pm) : * Exported from MasterCook *

Black Currant Couscous

Recipe By : Bill
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/8 pounds chicken stock -- low sodium
1/4 cup butter
2 1/4 cups couscous
3/8 cup black currants
3/8 cup pine nuts -- toasted
3 each scallion -- sliced
3 tablespoons mint -- fresh
1 1/2 tablespoons dill -- fresh

Bring stock and butter to a boil in sauce pan. Remove from heat; stir in
couscous. Cover; let stand 5 minutes. Fluff with a fork. Transfer to a bowl.
Add Currants, pine nuts, scallions, mint and dill; stir to blend. Season
with salt and pepper.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Risa G., NJ (9:54:06 pm) : This is yummy and very basic.

Fettucine Margherita

1 lb. fettucine
2 T. olive oil
2 T. unsalted butter
12 oz (about 4-1/2 c.) sliced mushrooms
4 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 28 oz. can imported plum tomatoes,
well drained, and chopped
1/4 c. white wine
1/2 c. heavy cream
1/2 tsp. salt
1/3 c. grated parmesan cheese

Cook the fettucine until al dente in a large pot of boiling water.
Meanwhile, in a lg. skillet heat the olive oil and butter over
medium-high heat. Add the mushrooms and saute until they brown and the
juices begin to evaporate, about 7 min. Add the garlic and red pepper and
cook for 2 minutes, stirring
frequently. Add the tomatoes and wine and boil 2 minutes, stirring often.
Add the cream and salt and boil 1 minute. Drain the fettucine thoroughly.
Return to the pot or place in a large bowl, then pour on the sauce and
sprinkle on parmesan cheese.
Toss quickly and serve immediately.

Serves 4
----------------------------------------------------------------------------
Betsy, NY (9:56:43 pm) :
Title: Apple Barley Soup
Categories: Vegetarian
Servings: 6

2 lg Onions; thinly sliced
2 tb Vegetable oil
3 1/2 c Vegetable stock
1 1/2 c Apple cider OR- unsweetened apple juice
1/3 c Pearl barley
2 lg Carrots; diced
1 ts Thyme
1/4 ts Dried marjoram
1 Bay leaf
2 c Unpeeled chopped apples
1/4 c Fresh parsley, minced
1 tb Lemon juice
1/4 ts Salt

In a small soup pot, saute onions in oil over medium heatfor 5 min.,
stirring constantly. Reduce heat, cover and cook, stirring frequently for
10 min.or until onions are browned. Add stock, cider, barley, carrots,
thyme, marjoram and bay leaf. Cover and cook for one hour or until barley
is tender.Add apples, parsley and lemon juice. Cook for 5 minutes or until
apples are slightly soft. Discard bay leaf and serve. Marie C=:-)

Jane Marsh Dieckman

----------------------------------------------------------------------------
Risa G., NJ (9:58:23 pm) : Another great vegetarian cookbook from my
collection. I used to use it like a cooking bible. But my husband got tired
of some of the stranger veggie items I was making. This is one of the best
recipes in it. If you are allergic to chocolate or just a vegan, it is
delicious.

Bet 'Ya Thought It Was Chocolate Pudding
Kathy Cooks Vegetarian Low Cholesterol by Kathy Hoshijo

1 c. soft tofu (drained)
1 banana
1 T. peanut butter
1 T. carob powder
1 T. grain coffee
3 T. honey
2 T. sunflower seeds
sliced almonds
carob shavings or chopped carob chips

Combine first 6 ingredients and mix in blender on low speed
until smooth. Scoop into a bowl, add sunflower seeds and mix.
Top with sliced almonds. Shave a block of carob (if you can
find it like that) or carob candy bar into fine slivers (or chop
carob chips) and sprinkle them on top. Set in freezer or refrigerator
to chill. Makes 2 to 4 servings.

12 gm. fat in one serving
----------------------------------------------------------------------------
Risa G., NJ (10:04:48 pm) : this went on the wrong side

Also another great
carob recipe. If you are a peanut butter
lover, this is the one for you:

Diet Cheater's Peanut Butter Cheesecake
Kathy Cooks

1 c. carob cookie crumbs
1/2 c. butter or margarine
3 (4 oz) packages Neufchatel cheese
3/4 c. chunky peanut butter
3/4 c. honey
2 T. whole wheat flour
2 T. Bipro or egg replacer (or 1/4 c. egg
beaters)
1-1/4 c. milk
1/4 c. honey
1/2 c. carob powder
1/2 c. non-instant milk powder
1 tsp. vanilla extract
3/4 c. nonfat or lowfat milk

Blend old carob cookies in blender to make
crumbs. Mix crumbs
with 1/2 c. butter or margarine and press
mixture into the bottom
of a cheesecake pan. Be sure to dip hands in
water while pressing
to prevent crust from sticking to your hands.
Mix next 6 ingredients
together in bowl till smooth and pour on top
of crust. Mix next
5 ingredients and drizzle back and forth over
top of cheesecake in the
shell. With a butter knife, cut down into
cheesecake mixture, being careful
not to cut through to the crust. Cross syrup
lines so syrup marbleizes
cheesecake filling. Bake at 350 degrees for
1 hour and 10 minutes or till
knife inserted in the middle comes out clean.
Allow to cool and refrigerate
overnight before serving.

25 gm. fat per serving

Note: Very fattening but worth every bite.

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Crabby, VA (10:07:46 pm) : Squash Casserole
Karen Lyons/Lyons family cookbook.

6-8 small yellow squash
1 c. grated cheddar cheese
2 eggs
1/2 stick margarine
S & P
1 c. evaporated milk
2 c. saltine cracker crumbs
1 lg. onion, chopped

Cook squash and onions until tender.drain well. Add. margarine, S & P. and
milk;mix well. add beaten eggs, cheese and cracker crumbs. Reserve some
cheese and cracker crumbs for top. Pour into well greased casserole.
Sprinkle top with cheese and crumbs. Bake 45 min. @ 375. Serves 6-69 Freezes
Well.

1 c. grated ce
----------------------------------------------------------------------------
Betsy, NY (10:11:09 pm) :
Title: Polenta
Categories: Main dish, Grains, Vegan, Pickarski
Servings: 8

1 tb Olive oil; or corn oil
1 c Peeled, finely diced carrots
1 c Finely diced onions
1 c Finely diced celery
1 tb Minced garlic
2 ts Sea salt
1/2 ts Finely ground black pepper
1 ts Chopped basil
4 c -Water
1/2 c Drained stewed tomatoes
2 c Yellow corn grits; -OR-
2 1/4 c -Cornmeal
1 c Cooked, drained kidney beans

Heat the oil in a large saucepan. Saute the carrots, onions, celery, and
garlic, along with the salt, pepper, and basil, for about 8 minutes. Cut
the stewed tomatoes into small pieces and add them to the vegetables,
along with the 4 cups of water. Bring to a simmer. Then add the corn
grits and kidney beans and mix well. Cook for about 20 minute, stirring
occasionally to prevent burning. (The polenta may take longer than 20
minutes to cook. Check by tasting. It should have a soft, gritty
texture.)

Lightly oil a 2-quart mold and press the polenta into it, working out any
air pockets. Smooth out the surface and allow it to cool to room
temperature. Refrigerate the mold until it is cold. Then unmold the
polenta onto a tray, garnish it, and serve it in slices.

NOTE: If you are using cornmeal instead of corn grits, it is best to soak
the cornmeal separately, in 2 cups of cold water; add the remaining 2 cups
of water to the vegetables and then combine the two mixtures.

VARIATION: Millet Polenta
Use 2 cups of millet and 5 cups of water in place of the corn grits and
the 4 cups of water.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
Ten Speed Press, Berkeley, California
ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

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Betsy, NY (10:19:17 pm) :
Here is a favorite family recipe of mine which produces the best soft
sugar cookies I've ever had.

Aunt Bert's Sour Cream Cookies
------------------------------
Beat together:

4 beaten eggs
2 cups sugar

Beat in:

1 cup sour cream
1 cup melted butter (no, these aren't low fat!)
1 tsp vanilla

Sift together:

4 cups flour
1 tsp baking soda
1 tsp salt
4 tsp baking powder
1/2 tsp nutmeg

Stir flour mixture into creamed mixture being careful not to overmix or
beat.
Drop by heaping tablespoons onto greased baking sheets. Sprinkle with some
cinnamon-sugar or press raisins, walnut halves, or candied cherries on the
tops. Bake at (375F) for 8-10 minutes (time will vary with size) until
golden
on bottom and top springs back when touched. To store, separate with layers
of
wax paper or plastic wrap.

My dear Aunt Bert always stirred in a little love when making these cookies,
be sure to add some too! - Betsy
From: The Recipe Link
http://www.recipelink.com

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angel,LA (10:21:47 pm) : GRILLED VEGETABLES AL FRESCO

ï2 large red peppers ï2 medium zucchini ï1 large eggplant

Spicy Marinade:

ï2/3 cup white wine vinegar ï1/2 cup soy sauce ï2 tablespoons minced ginger
ï2 tablespoons olive oil ï2 tablespoons sesame oil ï2 large garlic cloves,
minced ï2 teaspoons TABASCO pepper sauce

Seed red peppers; cut each pepper into quarters. Cut each zucchini
lengthwise into 1/4-inch thick strips. Slice eggplant into 1/4-inch thick
rounds.

In 13 x 9-inch baking dish, combine Spicy Marinade ingredients. Place
vegetable pieces in mixture; toss to mix well. Cover and refrigerate
vegetables at least 2 hours and up to 24 hours, turning occasionally.

About 30 minutes before serving, preheat grill to medium heat, placing rack
5-6 inches above coals. Place red peppers, zucchini and eggplant slices on
grill rack. Grill vegetables 4 minutes, turning once and brushing with
marinade occasionally.

Or: Preheat oven broiler and broil vegetables 5-6 inches below broiler flame
4 minutes on each side.

Makes 4 servings.

Let's Eat | Product Truck | Country Store | TABASCO History
Post Office | Music Stage | Arts & Games
PepperFest Home Page

TABASCOÆ is a registered trademark & servicemark
exclusively of McIlhenny Co., Avery Island, LA 70513
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Betsy, NY (10:30:46 pm) :
Brocolli Pasta Toss

Recipe By : Vicki Schlining -- Ellicott City, Maryland
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Pasta
Vicki's Collection

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pasta or egg noodles -- uncooked
1 large head fresh brocolli -- steamed
2 tablespoons Parmesan cheese -- grated
****** White Sauce ******
1/2 stick butter or margarine (4 tablespoons)
3 tablespoons flour
1 1/2 cups milk
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons garlic powder

Cook the pasta noodles in boiling water until al dente. At the same time,
steam the brocolli until fork tender.

In a small saucepan over low heat, melt the butter. Add the milk, flour,
salt, pepper and garlic powder. Stir until thickened.

Combine the cooked pasta and brocolli -- chop the brocolli with a spoon as
you remove it from the steamer. Pour on the sauce and toss until well
combined. Turn the mixture out into a small casserole or pie plate. Top
with grated Parmesan and serve right away.

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Betsy, NY (10:32:42 pm) :
From: Andrew Lewis Tepper at15+@andrew.cmu.edu
Newsgroups: rec.food.cooking
Date: Sun, 10 Apr 1994 09:53:57 -0400

Here's a recipe I made up. All measurements are approximate.

Hot and Sour Broccoli
---------------------
Heat "a stir-fry amount" of sesame oil+peanut oil (50/50) until it is
very hot. Add 2 cloves crushed garlic, and a couple of slices of fresh
ginger and cook for a few seconds. Cut up a head of broccoli and
stir-fry. If the oil is so hot that the broccoli burns (just slightly!)
that's good. Add some sechuan chili pepper paste, and approx. 2 oz rice
wine vinegar, and cook another 30 sec. Add 8oz of chicken stock and let
that heat. Add some cornstarch/cold water mixture and cook to thicken.
Serve with rice.

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NutRajus (10:33:46 pm) :
Broccoli Pesto

You take a big bunch of broccoli, then you wash it
and throw it into the food
processor, and you forget about it(well
for about two minutes anyway)Then you add about two tablespoons of basil,
one cup of sesame oil (you can use
olive oil, one third cup of parmesiano
reggiano, two teaspoon of white pepper,
one small tomato, and some salt. Semi-
vegs can use anchovy paste.
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Candy,VA (10:34:24 pm) : Broccoli Salad
1 bunch broccoli, cut in sm pieces
1/2 pound bacon, cooked & crumbled (or Hormel bacon bits)
1/2 c shredded sharp cheese
1 red onion, diced
.................................................
1/2 c mayo
1/4 c sugar
1 t vinegar
.................................................
Combine broccoli,bacon, cheese & onion. Mix together with mayo, sugar and
vinegar dressing. Toss and serve.Serves 4-5
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Betsy, NY (10:34:29 pm) :
Newsgroups: rec.food.recipes
From: laustin@sol.uvic.ca (Lauree Austin)

This is an excellent casserole of broccoli and rice.

Cook 1 cup of rice to yield about 2 cups cooked (I've never tried brown rice
but I don't see why it wouldn't work).

Steam 2-3 cups of broccoli pieces.

1/2 cup of chopped onion
1/2 cup of chopped celery
1 can of Cream of Mushroom soup
1 cup of Cheese Wiz (processed cheese spread)

In a deep casserole dish, layer rice, then broccoli then remaining
ingredients.
( I mix them all together).
Top with bread crumbs and pepper if desired.
Bake at 375 F until casserole is bubbly and slightly brown on top. ( I can't
remember whether the recipe says 20 or 40 minutes *shrug*)

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Betsy, NY (10:37:25 pm) :
From: robert.foster@nashville.com
Newsgroups: rec.food.recipes

SPICY BROCCOLI & GARLIC SAUCE

Ingredients :
2 lb. broccoli
2 tbsp. minced garlic
3 flat anchovy fillets, chopped
1/4 tsp. dried hot red pepper
3/4 c. olive oil
1/2 c. minced fresh, parsley leaves
1 lb. linguine

Preparation :
Cut the broccoli into flowerets, peel the stems and cut crosswise
into 1/2 inch pieces. In a large kettle of boiling water blanch the
broccoli for 3-4 minutes, drain them in colander and refresh them
under cold water. In a large heavy skillet cook the garlic, the
anchovies and the red pepper flakes in the oil over moderately low
heat, stirring, until the garlic is golden. Add the broccoli and
the parsley and cook the mixture, stirring until it is heated
through. Add salt and pepper to taste and serve the sauce
immediately.

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Margaret, Ma (10:47:25 pm) :

* Exported from MasterCook *

Rice and Walnut Patties With Red Bean Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : =Very Good= Beans
Grains Main Dish (Vegetarian)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- Rice Patties --
1 Cup Water
1/2 Cup Brown Rice -- or Long Grain Rice
2 Eggs -- Beaten
1/2 Cup Green Onions -- Sliced
1/2 Cup Walnuts --Chopped
1/4 Cup Fine Dry Bread Crumbs
1 Tbsp Pimiento -- Chopped
1/2 Tsp Thyme -- Dry
1/4 Tsp Basil -- Dry
1/8 Tsp Salt
Ground red pepper
2 Tbsp Vegetable Oil
=====
-- Red Bean Sauce --
1/4 Cup Green Pepper -- Chopped
1 Tbsp Vegetable Oil
15 1/2 Oz Red Kidney Beans -- Drained (1 can)
8 Oz Tomato Sauce (1 Can)
1 Tsp Chili Power
=====
-- Garnish --
1 Cup Cheddar Cheese -- Shredded
Sour cream (optional)

RICE PATTIES
Cook rice. cool slightly.

Mix cooked rice and rest of ingredients, except oil. Shape into 4 patties.
Saute in oil over med. heat until brown on both sides, 6 - 8 min.

RED BEAN SAUCE
Saute green pepper in oil until tender. Add rest of ingredients. Simmer
uncovered of 6 min. more.

GARNISH
To serve top each patty with a spoonful of red bean sauce, some cheese and
sour cream.

- - - - - - - - - - - - - - - - - -

NOTES : Serves 4

= = = = = = = = = = = = = = = = = = = = = = =
* Exported from MasterCook *

Potatoes And Beans

Recipe By : From Low-Fat Microwave Meals, Barbara Methven, Microwave coo
Serving Size : 8 Preparation Time :0:00
Categories : =Very Good= Beans
Main Dish (Vegetarian) Potatoes
Microwave

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb New Potatoes -- 1/4" Slice
1/4 Cup Green Pepper -- 1 1/2 x 1/4" Stripes
1/4 Cup Red Pepper -- 1 1/2 x 1/4" Stripes
1/4 Cup Chopped Onion
2 Tbsp Minced Parsley
2 Tbsp Chicken Broth or Water
1 Tbsp Olive Oil
1 Clove Garlic
1/4 Tsp Dried Rosemary -- Crushed
16 Oz Kidney Beans -- (1 Can)
- or Other Beans, Rinsed and Drained

In 2-quart casserole, combine all ingredients, except beans. Cover.
Microwave on high for 10 to 14 min. or until potato are tender, stirring
once. Add beans. Mix well. Microwave on high for 1 1/2 to min or until beans
are hot.

- - - - - - - - - - - - - - - - - -

NOTES : Serves 8

= = = = = = = = = = = = = = = = = = =

* Exported from MasterCook *

Cabbage And Potato Stir-Fry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : =Good= Main Dish (Vegetarian)
Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Med Potatoes
- Peeled, cut in 1/2 inch cubes
2 Tbsp Soy Sauce
1/2 Tsp Ginger
1/2 Tsp Cornstarch
1/3 Cup Chopped Onion
1 Clove Garlic (Small) -- Minced
2 Tbsp Cooking Oil
3 Cups Shredded Cabbage
1 Tbsp Parsley -- Snipped

Cook potatoes, covered, in boiling salted water 3 - 5 minutes or until
barely tender. Drain well.

Combine 2 Tbsp water, soy sauce, ginger, and cornstarch; set aside.

Cook onion and garlic in hot oil 1 minute. Add cabbage; stir-fry 2 minutes.
Add potatoes; stir-fry 2 minutes. Add sauce mixture and parsley; cook 1
minute.

- - - - - - - - - - - - - - - - - -

NOTES : 6 servings.

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END OF FILE

The Recipe Link
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