Zesty Quick Salsa
Salsa Rica
Peach or Mango Chutney
Apple Dapple Cake
Wonton Skins
Baked Wontons:
Stuffed Cabbage
Baked Stuffed Cabbage
New-World Stuffed Cabbage
Granola Bars
Inn Glazed Apple Bread
Onion Soup
Bing Cherry Clafouti (Baked Pudding)
Hungarian Plum Cake
New Year's Plum Cake
Plum Nutty Cake
Roasted Garlic
Pumpkin 'Choka'
Cream Cheese and Garlic Dip with Pita Toasts
Pasta Fagioli
Minestra Di Pasta E Fagioli (Thick Pasta and Bean Soup)
Vegetarian Roast
Famous Texas Meat Loaf
Vidalia Onions
Texas Sheet Cake

Newsgroups: rec.food.recipes

Zesty Quick Salsa

1 thick ring of onion, diced
3 small stewed tomatoes, chopped
4 oz. can diced green chilles
3 tablespoons tomato paste (+ 1 teaspoon if necessary)
1/8 teaspoon garlic powder
salt and pepper to taste

Mix diced onions and tomatoes in a bowl. Add chiles. Pour mixture into a
saucepan and bring to a boil. Add 1 tablespoon tomatoe paste and stir. Then
add 2 more tablespoons tomato paste. (Add 1 more teaspoon more for extra
thickeness.) Add seasonings. Reduce heat, cover, let simmer 10 minutes,
stirring occasionally.

Makes 1 bowl of Salsa

Salsa Rica

3 whole fresh tomatoes, chopped
1 Jalapeno chile, chopped
1 small green pepper, chopped
1/2 medium onion, chopped
1/2 can (6 oz.) tomato paste
salt and pepper to taste

Mix all ingredients in a blender and blend for desired thickness. Add
seasonings.

Makes 1 bowl of Salsa

Both recipes are from the Mexican Family Favorties Cook Book by Maria Teresa

Bermudez. Good luck!

----------------------------------------------------------------------------
Betsy, NY (09:04:31 am) :
Cora - I don't know if this is like Major Grey's:

Peach or Mango Chutney - Yields 12 Pints

1/4 Cup Lemon Peel, Candied
30 Firm Peaches
OR
15 Mangoes, Peeled
8 Papayas, Peeled
Then:
3 Tbls Preserved Ginger
3/4 Cup Citron, Chopped
2 Sticks Cinnamon
30 Whole Cloves
3/4 tsp Coriander
6 Cups Sugar
4 Cups Cider Vinegar

Mix fruit with chopped preserved ginger, chopped citron and chopped candied
lemon peel.
Tie the cinnamon, cloves and coriander in a bag.
Make a syrup of the sugar and vinegar and heat.
Add the fruits to the syrup when it boils and add the spice bag.
Simmer no more than five minutes.
Remove the spice bag and pour the mixture into sterile jars and seal.
Process in a boiling water bath for 15 minutes.
Store in a cool dark place.

----------------------------------------------------------------------------
Betsy, NY (1:20:22 pm) :
Title: Apple Dapple Cake
Categories: Cakes, Fruit
Yield: 12 servings

2 c Sugar, granulated
1 1/2 c Vegetable oil
3 ea Eggs
2 ts Vanilla
3 c Flour, All-Purpose
1 ts Baking soda
1 ts Baking powder
1 ts Salt
1 ts Cinnamon, ground
3 c Apples, peeled and chopped
Such as Golden Delicious,
Jonathan, or Granny Smith)
1 c Walnuts, chopped
Topping:
1/2 c Butter
1/4 c Half and half
1 c Brown sugar, firmly packed
Whipped topping for garnish.

To prepare cake: Preheat oven to 350 degrees. Spray a 13 by 9 inch pan
with non-stick spray; set aside.
Beat together sugar, oil, eggs, and vanilla until light.
Sift together flour, baking soda, baking powder, salt and
cinnamon. Stir flour mixture into egg mixture until well-combined.
Stir in apples and walnuts.
Spread in a prepared pan and bake for 1 hour and 15 minutes or
until a toothpick inserted in the center comes out clean.
Cool slightly while preparing topping.

To prepare topping: Combine butter, half and half and brown sugar in a
medium saucepan and bring to a boil. Boil 3 minutes, stirring
occasionally. Cool slightly and spread on warm cake. Pierce cake with
a knife a few times so topping can penetrate. Serve with whipped cream

From Burton's Sunnybrook Restaurant, Corvalis, OR

----------------------------------------------------------------------------
Betsy, NY (1:57:09 pm) :
Wonton Skins
From: The Thousand Recipe Chinese Cookbook

1 1/2-2 cups flour
1 teaspoon salt
1 egg
2-3 tablespoons water

1. Sift flour and salt into a bowl. Make an indentation or well in center.
2. Beat egg lightly; then pour into well and blend in .
3. Sprinkle with cold water and, wetting the hands once or twice, knead
mixture to a smooth dough.
4. Place the dough in a bowl and cover with a damp cloth. Refrigerate 30
minutes to an hour.
5. Sprinle a board with cornstarch or flour. With a rolling pin, roll out
the dough in a forward motion, away from you, until it is paper-thin and its
edges are even in thickness. (The wonton skins should be semi-transparent.)
6. Cut the dough in 2-3 inch strips. Flour them lightly; then stack one atop
the other. Cut crosswise through the stack to make 2-3 inch square skins.
7. Place the skins on a tray. Cover with a damp cloth until ready to use.

----------------------------------------------------------------------------
Sandy, Tx (2:05:08 pm) :
BAKED WONTONS:

This is more a technique than a hard and fast recipe. Beat 4 egg whites with
a tablespoon of water until frothy. With a pastry brush, lightly paint
wonton skins with the mixture and arrange in a single layer on non-stick or
parchment lined baking sheets and bake in a preheated 375 degree oven for
5-8 minutes or until wontons are lightly browned and crisp. You can sprinkle
the brushed but unbaked wontons with sesame seed, Kosher salt, poppy seed or
whatever to add interest. Store in airtight container for up to 3 days.

----------------------------------------------------------------------------
(4:06:56 pm) : Trapper, this one doesn't have brown sugar, but, you never
know. Maybe you could adjust the recipe some how.

* Exported from MasterCook *

Stuffed Cabbage

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :2:00
Categories : Main Dishes Beef
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cabbage
1 pound ground beef
1/2 pound sausage meat
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
1 can sauerkraut
1 whole onion -- chopped
1 can canned tomatoes -- chopped or ground

Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix
ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into
twelve parts and shape each into a log two inches shorter than a cabbage
leaf. Place one meat log lengthwise on each cabbage leaf. Fold one side over
meat, then fold ends over, and finally fold remaining side. Place, seam side
down, in a single layer in large, shallow baking dish.

Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over
all. Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through.

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

NOTES : Serve with baked or scalloped potatoes, dilled cucumber salad, and
dark rye bread.
Nutr. Assoc. : 236 692 0 0 0 1257 0 0 1335 0 0

----------------------------------------------------------------------------
Betsy, NY (4:09:08 pm) :
From: Joel Ehrlich Joel.Ehrlich@salata.com>
Newsgroups: rec.food.recipes

Baked Stuffed Cabbage - Yields 4 Servings

8 Large Cabbage Leaves
1 lb Ground Beef
3 Tbls Onion, Chopped
2 Tbls Parsley, Chopped
3/4 tsp Salt
1/2 tsp Thyme
1/2 Clove Garlic, Pressed
Cayenne Pepper
2 Tbls Vinegar
3 Tbls Brown Sugar
1 tsp Capers
Butter
1/2 Cup Sour Cream
or Tomato Juice
Paprika

Wash and par blanch cabbage leaves.
Drain and dry.
Mix beef, onion, parsley, salt, thyme, garlic and a few grains of Cayenne
pepper.
Add vinegar, brown sugar and capers.
Divide the mixture into an equal number of parts (one per serving) and put
one
on each cabbage leaf.
Roll the leaves (towards the tip) and tie or secure with wooden tooth picks.
Place them seam side DOWN and close together in a buttered baking dish.
Dot each leaf with a liberal amount of butter.
Pour sour cream sprinkled with paprika (or use tomato juice) into the dish.
Cover.
Bake for about 50 minutes.
Serve hot.

----------------------------------------------------------------------------
Betsy, NY (4:20:35 pm) :
Date: Mon, 25 Jul 1994 11:25:46 -0400
From: Rebecca Ashmore rashmore@ADMIN.ALLEG.EDU

(From Taste of Home Magazine)

How to prepare cabbage leaves: Remove core from head of cabbage. Place
ion a large saucepan and cover with water. Bring to a boil; boil
until outer leaves loosen from head. Lift out cabbage; remove
softened leaves. Return to boiling water to soften more leaves.
Repeat until all leaves are removed. Remove tough center stalk
from each leaf. Set aside 12 large leaves for rolls; reserve the
balance to use as the recipe directs.

New-World Stuffed Cabbage

1 medium head cabbage
1 can (16 oz) sauerkraut, divided
3 bacon strips, diced
1 c finely chopped onion
2 garlic cloves, minced
1/4 c all-purpose flour
1 TBS Hungarian paprika
1/4 tsp cayenne pepper
1 can (16 oz) cruched tomatoes
2 c beef broth
1/2 cup long grain rice, cooked
1 lb ground turkey
2 TBS chopped fresh parsley
1 tsp salt
1/2 tsp pepper
1 egg, beaten

Prepare cabbage leaves. Set aside 12 large leaves for rolls. Spoon half
of the sauerkraut into the bottom of a Dutch oven; set aside. In heavy
saucepan, fry bacon until crisp. Remove to paper towels. In drippings,
saute onion and garlic until tender. Remove half to a bowl to cool. To
remaining onion mixture, add flour, paprika, and cayenne pepper. Cook
and stir for 1-2 minutes. Stir in tomatoes and broth; bring to a boil.
Remove from heat and set aside. To cooled onion mixture add rice,
turkey, parsley, salt, pepper, egg and bacon; mix well. Place about 3-4
tablespoons on each cabbage leaf. Roll up, tucking in sides. Place
rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining
sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour
tomato mixture over all, adding water to cover if necessary. Cover and
bake at 325 for about 2 hrs. 4-6 servings.

----------------------------------------------------------------------------
Betsy, NY (4:56:40 pm) :
Here's one that isn't low calorie!

Newsgroups: rec.food.cooking
From: lillyj@OHSU.edu (Jill Lilly)

Granola Bars

3 c granola
1/2 c raisins
1/2 c rice crispies

Mix all together in a very large bowl.

Melt together 1/2 c Karo (corn) syrup, 1/2 c firmly packed brown sugar.
Bring to a boil. Take off the burner and add 1/2 cup peanut butter. Stir
until smooth (don't return to the burner). Pour mixture over the granola
and toss well until everything is coated. Turn into a 11 x 7 inch
cake pan. Place a piece of waxed paper or foil on top and press firmly
into the pan, making sure it fills the corners of the pan.

Let them set overnight. That's really all there is to it, except for
cutting them into bars. We dip them into chocolate and after they've
set up, wrap them in waxed paper. They make great snacks for lunch or
camping. If you prefer not to dip in chocolate but would like the chocolate
taste, try adding 1/2 c of semi-sweet chocolate chips to the granola
mixture.
----------------------------------------------------------------------------
Betsy, NY (5:32:39 pm) :
Old Thyme Inn Glazed Apple Bread

Ingredients

1/2 cup canola oil
1 cup sugar
1 teaspoon vanilla
1 large egg
2 cups sifted unbleached flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons milk
1/2 cup raisins
2 large apples finely chopped (Use good baking apples)
1/2 cup walnuts chopped

Glaze
1/2 cup powdered sugar, sifted
1 tablespoon water
2 tablespoons melted butter

Combine oil, sugar, an vanilla. Cream until light and fluffy. Add eggs and
beat well. Sift together flour, cinnamon, salt, and baking
powder. Add milk, raisins, apples, nuts, and dry ingredients to mixture and
stir only until flour is well dampened. Bake in well-greased
9x5x4 inch loaf pan at 350 degrees for 50-60 minutes. Cool; remove from pan.
Combine glaze ingredients; mix well and pour over loaf.
Let glaze set before wrapping loaf tightly. Best if made day prior to
serving.

----------------------------------------------------------------------------
Betsy, NY (5:37:19 pm) :
Date: Sat, 13 Aug 1994 21:38:21 -0500
From: Kathy Escobar KBE5871@ACS.TAMU.EDU

ONION SOUP

1 1/2 lbs. onions
4 cups beef stock
2 oz. butter
salt, pepper

1. Peel and slice the onion thinly.
2. Fry the onion in butter until golden brown. (This takes about 30
minutes.)
3. Add the stock and simmer for 30 minutes.
4. Season and serve.

Note: The amount of onion can vary to half amount given above in recipe. The
cheese (monterrey jack) is added on top after poured in bowls. Make sure
soup is piping hot so that the cheese will melt.

----------------------------------------------------------------------------
Maryan, NZ (6:34:42 pm) : This is SO easy. I made it the other day.

BING CHERRY CLAFOUTI (BAKED PUDDING)

Source: Gourmet Magazine, May 1993
Can be prepared in 45 minutes or less.

1/3 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla
1/2 teaspoon orange zest
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup Bing cherries, halved and pitted
1/2 tablespoon unsalted butter, cut into bits
vanilla ice cream as an accompaniment if desired

Preheat the oven to 400 deg. F. In a blender blend together 1/3 cup of the
sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond
extract, and the salt until the custard is just smooth.
Arrange the cherries in one layer in a buttered 3-cup gratin dish or
flameproof shallow baking dish, pour the custard over them, and bake the
clafouti in the middle of the oven for 20 to 25 minutes, or until the top
is puffed and springy to the touch. Sprinkle the top with the remaining 1
tablespoon sugar, dot it with the butter, and broil the clafouti under a
preheated broiler about 3 inches from the heat for 1 minute, or until it is
browned.
Serve the clafouti with the
ice cream.

Serves 2.

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Sandy,TX (6:53:12 pm) :

HUNGARIAN PLUM CAKE

3 cups flour
1/4 cup of warm water
1 pkg. of yeast or 2 1/2 tsp. granulated yeast
1/2 stick of butter
3/4 cup scalded milk
3 Tbl sugar
1/4 tsp salt
4 egg yolks
3 to 4 lbs. of Italian freestone plums, washed, cut in half and stoned

Heat milk to scalding, then add butter and 1 1/2 Tbs of sugar, stir well
until butter and sugar
are dissolved.
In small bowl, add yeast to water, with the other 1 1/2 Tbl. of sugar.
Put 2 cups of flour in large bowl and add cooled milk, yeast mixture, eggs
and salt.
Beat well.
Add the additional flour and work until dough comes away from sides of the
bowl. Dough
should be very soft and sticky. (If too thick, add a few teaspoons of warm
water).

Cover and let rise till double in bulk. This recipe will make 3 nine inch
cake pans of
Kuchen.
When dough is ready, grease pan generously with butter, do not flour.
Put a third of the dough in each pan, butter your hands, (otherwise the
dough will stick to
your hands). Using your fingers push dough to outer edges of pan, the dough
will not want to
stay there, but as you push plums skin side down into the dough, it will
remain in place.
Arrange the plums halves in a concentric spiral close together.
Sprinkle each Kuchen with a third of the topping and dot with butter.

Topping

1 cup sugar
2 heaping Tbl. flour
1 1/2 Tbl. cinnamon
3/4 cup of butter (1/4 for each cake) to dot topping with

Mix and sift sugar, flour and cinnamon together twice.

Let rise for another 1/2 hour.
Bake at 350 degrees for 30 to 35 minute or until sides and bottom are golden
brown.

We often double this recipe and make 6 or more. They freeze well and are
nice to share.

Makes 3 cakes.

----------------------------------------------------------------------------
Sandy,TX (6:58:58 pm) : NEW YEAR'S PLUM CAKE

SOURCE: N.Y. Times

4 c. Italian (prune) plums, halved (Use these plums only.)
1 1/2 tsp. cinnamon (I often use a little more)
1/4 c. sugar
1 1/4 c. sugar
4 large eggs
1 c. vegetable oil
1/2 c. orange juice (preferably fresh)
1 tsp. vanilla
3 c. unsifted flour
3 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees. Butter (or whatever) a bundt pan.

Sprinkle plums with cinnamon & 1/4 c. sugar.

Beat eggs, add sugar, then oil, then OJ and vanilla. Sift dry ingredients
together. Combine egg
mixture and dry ingredients.

Put 1/3 of the batter in a pan, then 1/3 plums; repeat layers of batter and
plums, ending with plums.

Bake for 80 minutes (until golden), let sit for 20 minutes before unmolding.

Dust with confectioner's sugar and enjoy.

----------------------------------------------------------------------------
Annie, TX (7:01:18 pm) : Plum Nutty Cake

Sift together:
2 c. self rising flour
1/2 t. cinnamon
2 c. sugar
1/2 t. cloves
1/4 t. nutmeg

Add and mix well until mixed:
1 c. oil
2 small jars plum baby food
3 eggs
1 c. chopped nuts

Bake in tube or bundt pan for 1 hour and 30 minutes or until done at 325
degrees.
----------------------------------------------------------------------------
Sandy,TX (7:07:12 pm) : Roasted Garlic

Serving Size : 8

8 whole garlic bulbs
4 tablespoons unsalted butter
1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
1/2 teaspoon coarse salt
3/4 cup chicken stock

Preheat oven to 350 degrees.

Carefully remove the outer papery skin from the garlic heads, leaving the
whole heads intact.
Arrange the garlic heads in a small baking dish so that they fit
comfortably. Dot with the butter,
thyme, pepper, and coarse salt. Pour the stock into the dish.
Cover the dish with aluminum foil and bake, basting frequently, for 1 hour.
Uncover, and bake 15
minutes longer.

----------------------------------------------------------------------------
Alliya (8:13:21 pm) : Pumpkin 'Choka'

4 ozs pumpkin
1 sm onion thinly sliced
1 clove garlic finely chopped
1 tbsp oil
1/8 tsp cumin seeds
pinch of sugar
1 oz shredded salted cofish (optional)

Peel and wash pumpkin; cut into cubes
Heat oil and saute garlic until light brown
add cumin and stir for one minute to mto meld flavours
Add remaining ingredients.
cover and simmer on low flame until pumpkin softens to 'mash' stage
(stir every now and again)
Monitor carefully
uncover and cook until any liquid released dries off

I hope this is what you sampled

Enjoy!!
----------------------------------------------------------------------------
Bill,DC (8:40:48 pm) : * Exported from MasterCook *

Cream Cheese and Garlic Dip with Pita Toasts

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:30
Categories : Appetizers Snacks
Low Calorie Low Cholesterol

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces low-calorie cream cheese
2 tablespoons low calorie mayonnaise
juice of 1/2 lemon
3 large garlic cloves -- pressed
1/4 small onion -- finely minced
1 teaspoon dried dill
1 teaspoon herbal salt substitute
Tabasco sauce -- to taste
1 red bell pepper
----- Pita Toasts -----
3 lge. rounds whole-wheat pita bread
1 teaspoon garlic powder

In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic,
onion, dill, and salt substitute. Add Tabasco to taste. Cut top off bell
pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with
plastic wrap, and chill while you make the pita toasts.

Pita Toasts: Cut each round of pita bread into 4 equal wedges. Toast until
crisp, then open each wedge and dust inside lightly with garlic powder. Then
arrange on a platter with dip.

Makes 12 wedges.

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

NOTES : This rich, creamy dip is surprisingly low-calorie and goes as well
with a platter of crudites as with these crunchy pita toasts. It can be made
up to six weeks ahead of time and frozen, or will keep refrigerated for up
to 5 days. Serve the dip in a hollowed-out red or green bell pepper for an
elegant presentation.
Nutr. Assoc. : 4049 4052 0 0 0 3061 4828 0 0 0 0 0

----------------------------------------------------------------------------
Annie, TX (8:49:32 pm) : PASTA FAGIOLI

2 tablespoons butter or margarine
1/2 lb. (about 2 cups) chopped cooked ham
1/2 cup chopped onion
1 clove garlic, minced
5 cups water
3-1/2 cups (29-oz. can) tomato sauce
3 cups (two 15-oz. cans) great Northern beans, undrained
1/4 cup chopped fresh parsley
Salt and ground black pepper to taste
1 cup (4 oz.) SAN GIORGIO Ditalini, uncooked

In large saucepan over medium heat, melt butter; add ham, onion and garlic.
Cook, stirring
occasionally, until onion is tender. Stir in water, tomato sauce, beans,
parsley, salt and pepper; heat
to boiling. Add uncooked pasta; cook 14 minutes, stirring frequently, or
until pasta is tender. 12
servings (about 1 cup each).
----------------------------------------------------------------------------
Alliya (8:53:26 pm) : Minestra Di Pasta E Fagioli
(Thick Pasta and Bean Soup)

1/2 lb dried pinto, navy or other beans
1 quart water
1 cup tomato sauce
4-6 cups hot bouillon or water
2 table sps lard
1/2 cup chopped bacon
1 med onion minced
1 garlic clove minced
1 tbsp flour
salt
1/4 tsp crushed red pepper
1/2 lb ditalini orother small pasta
1/2 cup chopped parsley

soak beans in water overnight or pour boiling water over beans and let stand
for one hour.
Cook in water to cover until tender (a pressure cooker is a good idea.)
add tomato sace and bouillon
Meanwhile, heat lard bacon, onion and garlic
cook stirring constantly until onion is soft
Stir in flour and about 1 cup bean liquidAdd to beans
Season with salt and pepper
Simmer covered until beans almost done
Add ditalini and cook until tender
Sprinkle with parsley and serve with pleanty of grated parmesan or romano
Cheese

9Forgive the typos I can't see much of my text.
----------------------------------------------------------------------------Betsy, NY (9:28:40 pm) :
Seppo - I'm sorry I couldn't find it - I know I saw it somewhere - here's a
good alternative (I haven't tried it, but it looks good) if you don't find
what you're looking for:

Newsgroups: rec.food.cooking
From: ab684@FreeNet.Carleton.CA (Walter Brown)

Vegetarian Roast
Great Britain

Makes 2 medium loaves or 6-9 servings.

250 g (8.5 oz) long grain rice
200 g (7 oz) button mushrooms, finely chopped
150 g (5 oz) whole grain bread crumbs
150 g (5 oz) nuts (any kind such as almonds, brazil nuts
or unsalted peanuts), chopped
150 g (5 oz) low fat mozzarella cheese
4 eggs
4 medium carrots, grated
3 medium onions, chopped
1/4 cup sunflower or safflower oil
1/4 cup dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder

** Procedure **

1) Cook the rice in boiling water for 30 to 35 minutes, until tender, or
use an automatic rice cooker. 250g of rice is about 2 small automatic rice
cooker cups, but please check your rice cooker to be sure. When using an
automatic rice cooker, add a little more water for brown rice than you
would for white. ie. if you cook 2 small rice cooker cups of brown rice,
then fill the rice cooker pot to the 3 level with water.

2) Thoroughly blend everything in a large bowl or pot. Then pack the
mixture into 2 medium sized (1.4 l or 1.4 quarts) loaf tins, which have
been lightly oiled.

3) Bake at 350F (180C) for 1 to 1 1/4 hours or until firm to touch and
brown on top. Vegetarian Roast is traditionally served, hot or cold, with
tomato sauce or chutney.

** Variations **

Fry the onions, carrots, and mushrooms, in the oil until softened, before
adding them to the entire mixture in step #2. Serve with a legume soup,
such as pea soup or lentil stew. Replace the eggs with a commercial egg
substitute. Replace the mushrooms with green, red, or yellow peppers.
Replace the mozzarella with cheddar cheese (the older the stronger the
flavour). Replace the mushrooms with green, red, or yellow peppers.

Contributed by: Walter Brown, ab684
August, 1994

----------------------------------------------------------------------------
snoopy (00:02:22 am) : Heres a meat loaf recipe that anyone will enjoy.....

Famous Texas Meat Loaf
1 lb ground round....1 can tomato sauce
1 egg....4 pcs. bread.....1 pkg onion soup mix.....Mix all together, salt &
pepper to taste

add tomato sauce or ketcup on top and bake at 400
until done...
----------------------------------------------------------------------------
Kathy, AR (00:14:16 am) : Vidalia Onions

Boil 2 cups of water, 1/2 cup white vinegar and 1 cup sugar until sugar
dissolves. Pour mixture over 4 sliced vidallia onions and marinade overnight
in the refrigerator. Drain.

Mix 1/2 cup mayonaise, 1 tsp lemon
juice, 2 heaping tblsp chopped parsley and 1 tsp, or more, Beau Monde. Stir
in drained onions and chill. Serve and enjoy!
----------------------------------------------------------------------------
Annie, TX (00:46:30 am) : This is one of the many different recipes I have
found for Texas sheet
cake. It came from a communtity cookbook. I do not use the cinnamon
when I make this cake.

Jennifer Marshall
Kansas City, Ks
1 stick margarine or butter 1/2 cup buttermilk
1/c cup shortening 1 tsp vanilla
4 Tbsp cocoa 1 tsp cinamon (optional)
1 cup cold water 1/4 tsp salt
2 cups flour 1 tsp soda
2 cups sugar 2 eggs

Icing;
1 stick butter or margarine 1 tsp vanilla
4 Tbsp cocoa 1 cup walnuts
5 Tbsp milk 1 pound powdered sugar

Put the first 4 ingredients in a saucepan and bring to a boil.
Meanwhile, sift flour and sugar in a large mixing bowl. Pour hot
mixture over flour and sugar. Mix well. Add buttermilk, vanilla,
cinnamon, salt
soda and eggs. Mix well. Bake in a greased sheet cake pan, 15 1/2 x 10
1/2 x 1 inches, for 20 minutes at 400 degrees F.

Icing: Five minutes before cake is done, combine and bring to a
boil
butter, cocoa and milk. Remove from heat and add vanilla, walnuts and
powdered sugar. Beat until smooth and spread on cake while it it hot.
----------------------------------------------------------------------------
END OF FILE

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