Subject: VEGAN: Rum Baked Beans Lines: 83 This is a vegetarian version of the Rum Baked Beans on p. 178 of Justin Wilson's _Homegrown Lousiana Cooking_. They are, without doubt, the best beans I've ever tasted. You need to start by cooking 1 lb red or white beans. My recipe for this follows: Spicy Red Beans =============== 1 lb. red, white and black beans (if you don't have all three, any combo, or no combo at all, works) 1 onion, chopped 2 bay leafs 2 whole jalapeno peppers 2 whole banana peppers 1/2 teaspoon cayenne pepper 2 tablespoons parsley 1 tablespoon basil 3 cloves garlic 1 tablespoon black pepper 1/2 teaspoon curry powder 1 tablespoon gumbo file 1 can beer (dark, preferably) 2 tablespoons red wine vinegar 1/2 teaspoon Tabasco Dump everything except the onion into a crock pot or large pot, and let sit for 6-24 hours. Add the chopped onion. In a crock pot, set on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered. Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you're going to be out of the house, put the crock pot on low, and make sure you've got an extra 2" of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house). If you're cooking on the stovetop, bring everything to a rapid boil and boil for 20 minutes, covered, adding liquid as necessary (it might not be). Reduce to simmer, keep covered, and cook 2-5 hours, until tender, making sure that you have adequate liquid. If you don't like things *spicy*, either don't add the jalapeno and banana peppers, or remove them after an hour or two. If you like 'em hot, chop the peppers up about an hour before serving and continue to cook. These are great as-is; serve with cornbread and enjoy! I always make 2 lbs, and use half for baked beans (remember baked beans? We're getting to it.). Rum Baked Beans =============== 1 pound cooked beans (several-day old leftover beans work great!) 6 strips tofu bacon (you can substitute a teaspoon of liquid smoke) 1 cup firmly packed brown sugar 1 cup catsup 1 tablespoon wine vinegar 1/2 teaspoon crushed dried mint 1/2 cup prepared mustard (French's, for instance) 1 tablespoon mustard seed 1/2 cup dark rum Cayenne & Tabasco to taste (at least 1 tablespoon, IMNSHO) Preheat oven to 300 degrees. In a lare, ovenproof skillet or pot (with lid), fry bacon over medium heat until crispy. Remove the bacon and add the sugar, catsup, vinegar, mint, mustard, mustard seed and rum to the bacon drippings (you don't get a lot of drippings with tofu bacon, I usually throw some liquid smoke and olive oil in instead). Crumble two of the bacon strips into the pan. Drain off excess liquid from the beans, add to the pan with the hot sauce. Strip the remainder of the bacon on top of the beans, cover, and bake for at least 3 hours. At the end of 3 hours, if it is too soupy, uncover and continue cooking until nice and thick. Lines: 15 Title: Big Island Tomato Casserole Ingredients: 8 large firm ripe tomatoes 1/2 cup chopped Chinese parsley 2 Tbl finely chopped garlic salt and freshly ground pepper 1/4 cup olive oil Directions: Preheat oven to 325F. Cut tomatoes in half and arrange in an oven proof dish. Sprinkle with Chinese parsley and garlic. Season lightly with salt and pepper. Sprinkle olive oil over the top and bake for 1 hour. Tomatoes may be cooked longer if you wish them to be drier. Yields: 8 servings Subject: Baked Potato Slices Lines: 36 Baked Potato Slices ------------------- Ingredients: 4 medium even potatoes 1 tsp salt 2 to 3 Tbsp melted butter 2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage) - or - 2 to 3 tsp. dried herbs - or - 1.5 tsp caraway seeds or cumin 4 Tbsp grated Cheddar cheese 1.5 Tbsp Parmesan cheese Preparation: 1) Peel potatoes if the skin is tough, otherwise just scrub and rinse 2) Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way. 3) Put potatoes in a baking dish. Fan them slightly. 4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs. 5) Bake potatoes at 425 degrees for about 50 minutes 6) Remove from oven. Sprinkle with cheeses. 7) Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork. Subject: Broccoli-Blue Cheese Rice Lines: 29 This is a recipe found on the back of an Uncle Ben's Rice Box. Ingredients: 2 cups rice, cooked 1 1/2 cup small broccoli florets 1/2 cup diced red bell pepper 1/4 cup sliced green onions with tops 3 Tbsp crumbled blue cheese 3 Tbsp reduced calorie mayonnaise 3 Tbsp plain nonfat yogurt 1 Tbsp lemon juice freshly ground black pepper Directions: Cook rice as normal, adding broccoli during the last 3 minutes of cooking. Transfer to a bowl. Cool to room temperature. Combine rice and broccoli with remaining ingredients; toss. Chill. Serve with freshly ground black pepper. Makes 4 servings Calories (per serving) 169 Protein (per serving) 6 g Carbohydrate (per serving) 26 g Fat (per serving) 5 g Calories from fat 27% Subject: Mushrooms in Cream Lines: 13 Mushrooms in Cream Adapted without permission from *Nika Hazelton's Way with vegetables* (a good book, and most recipes are healthier than this one) Chop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French bread Subject: White Russian Casserole Lines: 49 White Russian Casserole ======================= 10 Maine potatoes 2 lg onions, sliced 2 c chopped cabbage 2 c chopped cauliflower 1 lg can white kidney beans 8 c garlic, crushed 1/4 c chopped dill 2 T light cream cheese 4 T plain yogurt 1/4 c plain soymilk (or just use more yogurt) 4 slices fakin' bakin (a soy-based bacon substitute) 2 T sesame seeds canola oil paprika, salt & pepper Boil or microwave the potatoes till nearly done. When cool enough, remove the skins Fry the sliced onions in a little oil till soft Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender. Melt the cream creese, and add to it the soymilk, yogurt and dill. Mix together, and add to the vegetable mixture. Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and add salt & pepper to taste. Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish. Fill with the mixture. Fry or microwave the fakin' bakin Cover with the remianing potatoes Mix the remaining 2 cloves of criushed garlic with a little bit of oil and spead over the potatoes. Sprinkle with paprika. Bake at 325 for about 20 minutes. Sprinkle with the sesame seeds Bake a few minutes more. Serve immediately. Variations: Use basil or cilantro instead of dill. Subject: RECIPE: Potatoes Au Gratin Lines: 58 POTATOES AU GRATIN ------------------ 4 TBS BUTTER 3 TBS ALL-PURPOSE FLOUR 2 tsp SALT 1 tsp BLACK PEPPER 2 cups MILK 5 large POTATOES, peeled and sliced into medium- thin slices 2 ONIONS, peeled and chopped 1-1/2 to 2 lbs * SHARP CHEDDAR CHEESE, cubed or sliced ------------------------------------------------------------ In a medium saucepan, melt butter and add flour, salt and pepper. Pour in the milk and stir frequently till thickened. Set aside. Preheat oven to 350 degrees. Lightly butter a large casserole (3-1/2 to 5 quart). Layer 1/4 of the potatoes, 1/4 of the onion, 1/4 of the cheese and sprinkle with salt and pepper. Repeat the next layer. Then, on top of the second layer, pour half the white sauce over (be a little reserved 'cuz you want the majority of the white sauce on top of the finished casserole). Then, again, repeat the next layer with potatoes, cheese, onion, salt and pepper. Repeat the final layer with same. Pour the remaining white sauce over the top, making sure you cover all. Sprinkle the final product with salt and pepper. Cover and bake 1 hour. Then, remove the cover and bake for another hour. Don't worry if it gets a little dark on top. For leftovers, I put some of the casserole in a microwaveable dish. Pour a little milk over and stir. Zap in the microwave on high until heated through! * I prefer Tillamook medium sharp Cheddar cheese but I don't know what kind of cheese you can get where you are, but whatevr you do, DON'T use American or Velveeta! :) Subject: Marjoram Potato Casserole Lines: 46 Majoram Potato Casserole 750 g potatoes salt bunch of fresh marjoram (dried otherwise) 250g cream 2 egg yolks freshly ground pepper 40 g butter 75g ham (If I want this as a main meal, then I use minced meat and prepare it the same way I would for Lasagna (ie spicy and rich) I then just alternate the layers of meat mix and the potato recipe.) - Wash, peel and slice the potatoes thinly. - In lightly salted, rolling boiling water, cook for 5 mins. (sorry about the sentence stucture- I'm translating this from German- this is an "authentic" Austrian recipe...) - Drain the potatoes thoroughly in a sieve. - Take the Marjoram from the stalks, and chop finely. - Mix salt, pepper and marjoram with the egg yolks and cream. - Grease a casserole dish, and place half the potatoes in the form. - Chop the ham finely, and spread half over the potatoes. - Sprinkle s and p over the layers. - Place the rest of the potatoes in the dish, and then pour the egg mix over the top. Sprinkle with ham, and dot the top with the remainder of the butter used for greasing the dish. Cook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or until golden on top. Serve with a green salad dressed with a marjoram/vinegar combination. Note: I have made this with basil instead of marjoram (and the same with the salad) and it was wonderful. To cut down the fat content, I have used a mustard sauce with chucks of low fat cheese melted into it- also great! Subject: COLLECTION: Vegan BBQ Lines: 131 Barbecue season arrived here in Ontario! The Ottawa Citizen published these recipes which were taken from "Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook." I know people will be happy to see these. LENTIL NUGGETS ============== 1/2 c. brown lentils, rinsed 1 bay leaf 1/4 cup finely diced white onion 1 clove garlic, crushed 1/2 cup couscous or bulgur, cooked 1 small russet potato, baked peeled and mashed 2 tsp ground cumin 1 tsp dried thyme 1 tsp chili powder pinch of cayenne salt to taste 1. Place the lentils, bay leaf and onion in a sauce pan with enough water to cover. Bring to a gentle boil, cover and simmer until the lentils are tender and the water is absorbed, about 30 minutes. 2. Discard the bay leaf and transfer the lentils to a mixing bowl. Add the garlic, couscous or bulgur potato, cumin, thyme, chili powder, cayenne and salt. Mix well. 3. Shape the mixture into oval nuggets about the size of your palm and place on the grill. Grill for 15-20 minutes over medium heat, turning once, until the nuggets have browned on both sides. Serve alone or with a dipping sauce (example follows). Makes 6 servings. PUNGENT PEPPER SAUCE ==================== 1 pound cherry tomatoes, red or yellow 1 shallot, finely minced 1 clove garlic 2 Tbsp fresh minced cilantro 2 serrano chili peppers, seeded, roasted, skinned and minced 1 Tbsp fresh lime juice Toss all the ingredients in the blender and process until chopped fine. Do not liquify. This will keep up o 3 days in the fridge. Makes 1 cup SMOKY SPICED BROCCOLI AND TOFU =============================== 2 Tbsp brown rice vinegar 3 Tbsp soy sauce 1 Tbsp honey 2 Tbsp sherry 1 tsp ground mustard Red pepper flakes to taste 1 Tbsp cornstarch or arrowroot 2 Tbsp grated fresh ginger 2 cloves garlic, crushed and minced 1/4 cup freshly minced scallions, white part only 3/4 cup water 1 pound broccoli, tough outer stems trimmed and pared, blanched 1 14oz extra firm tofu cake, pressed and sliced 1/2 inch thick 1 cup raw white rice, cooked. 1. In a saucepan, combine the vinegar, soy sauce, honey, sherry, mustard, red pepper flakes, cornstarch or arrow root, ginger, garlic, scallions and water. Bring the mixture to a simmer and cook, stirring constantly until it thickens, about 7 minutes. 2. Brush the mixture on the broccoli and tofu and grill on high heat until the tofu is warmed through and the broccoli is tender, about 6-8 minutes. 3. Drizzle the broccoli and tofu with the remaining sauce and serve over the rice. Makes 4-6 servings. POTATOES ======== 4 cups tiny new potatoes 6 Tbsp extra virgin olive oil 2 Tbsp fresh lemon juice 2 Tbsp fresh minced basil 1 Tbsp fresh oregano 1 Tbsp fresh rosemary Salt and freshly ground pepper to taste 1. Boil the potatoes until you can just pierce them with a skewer, about 4-6 minutes (don't let them get too soft). 2. Meanwhile combine the remaining ingredients. 3. Brush the grill with a little vegetable oil to prevent sticking. Thread the potatoes on a skewer, brush with the oil and herb mixture and grill over medium high heat rotating the skewer often until the potatoes' skins are light brown and crisp and the insides are soft, about 8-12 minutes. HEAT CHART: Hold your hand five inches above the grill. If you can keep it there 2-3 seconds, grill is high; 4-6 seconds, grill is medium; 7-10 seconds, grill is low. Subject: Famous Potatoes 2 lb walnut sized new potatoes (or old potatoes hunked up) 1 tbsp blanched almonds 1 tbsp fennel seed 1/2 tsp cumin seed (whole) 1 tsp fresh ginger 1/2 tsp ground cloves 3 Tbsp vegetable oil 1/4 tsp turmeric 1/2 tsp ground cardamom 1 tsp black pepper 1/8 tsp red pepper 1 C yogurt some salt 1 tsp garam masala 1 Tbsp lemon juice Parboil the potatoes (in boiling water just about five minutes is all. If you're going to use big potatoes and cut them up, boil 'em first) Peel and prick all over with a toothpick. Set aside. Dry roast almonds till golden. Grin up fennel, cumin, ginger, cloves and almonds till they make a paste. Add about 1-2 Tbsp water to make this possible Heat oil, add potatoes and cook till golden. Oil has to be hot. Watch out. This is where I burned myself. Remove potatoes and set aside. Fry spice paste and cook half a minute Add turmeric, cardamom, pepper, and yogurt. Cook 1- 2 minutes. it will curdle and look awful. Put the potatoes back in, salt and simmer until they're done, about half an hour or so. Sprinkle with masala and lemon juice and eat till you founder. Subject: Potato Kugel (Jewish Side Dish) Lines: 33 Potato Kugel (Potato Pudding) No. 1942 Yields 8 Servings 3 lb Idaho Potatoes 1/8 tsp Pepper 4 Eggs 1/4 Cup Onion, Grated 1/3 Cup Potato Flour 1/2 Cup Butter, Melted 1 1/2 tsp Salt 3/4 tsp Baking Powder Wash and peel the potatoes. Coarsely grate the potatoes into a large bowl filled with ice water. Let stand for at least 15 minutes. Preheat the oven to 350 degrees. Grease the inside of the (1 1/2 quart) baking dish. Drain the potatoes. Pat dry. You'll need about 5 1/2 cups of grated potatoes for 8 servings, adjust as required. Use the large bowl of an electric mixer running at high sped to beat the eggs until they are thick and light. Stir in the potatoes, potato flour, salt, baking powder, pepper, onions and half the melted butter. Mix well. Turn into the prepared baking dish. Bake, uncovered, for 30 minutes. Brush the top with melted butter. Bake, brushing the top with melted butter every 10 minutes, until the top is crusty and golden brown (roughly 45 minutes longer). ... If you believe in everything you read, better not read. Subject: Green Tomatoes with Cilantro Lines: 31 From _The New American Vegetable Cookbook_: Green Tomatoes with Cilantro 4 med green tomatoes, cut into 1/4-inch slices 1 c fine-ground cornmeal salt and pepper to taste 3 bacon slices 1/2 c heavy cream 1/4 c chopped fresh cilantro Dry the tomato slices with paper towels. Mix the cornmeal, salt and pepper and dredge the tomatoes in the mixtrure. Render 3 Tbsp of fat from the bacon in a skillekt large enough to hold the tomatoes; remove the bacon. Warm the cream in a double boiler and keep warm. Fry the tomatoes in the bacon fat over med heat for 1 min on each side, or until the cornmeal browns. Serve immediately, sprinkled with cilantro. Pass the warm cream on thne side. k Serve this dish with a roast of pork or chicken. Serves 4 as a side dish. Subject: Holiday Mashed Potatoes Lines: 38 We have these potatoes every year for Thanksgiving and Christmas. They are by far my favorite recipe for mashed potatoes. You can make them a couple of days in advance and keep them in the refrigerator, and they also freeze very well - just stick them in the freezer after you mix all the stuff together, and cook them in the oven according to the directions after they are defrosted. Holiday Mashed Potatoes 3 lbs potatoes 1 8 oz pkg Cream Cheese 1/4 cup butter 1/2 cup sour cream 1/2 cup milk 2 eggs, slightly beaten 1/4 cup chopped onions 1 tsp salt dash of pepper Cook and mash potatoes (mash the potatoes well). Add cream cheese and butter. Beat until melted. Beat in sour cream Mix eggs, milk, and onion together. Add to potatoes with salt and pepper. Beat until fluffy. Cook in a 2 qt casserole at 350 deg. for 45 minutes. Subject: COLLECTION: Hummus Recipes Lines: 191 HUMMUS ========================================================================= INGREDIENTS: Version 1: -no sesame or cumin; less garlic but lots of oil (the least authentic) 1/2 pound dried chick-peas (garbanzo beans) -or- 1 15-oz. can chick-peas - about 2 cups 1 large clove garlic 4 T. olive oil 2 T. fresh lemon juice 1/4 tsp. sugar 4 T. red wine vinegar 1 small onion (1-2" diameter), chopped (optional - usually left out) ------------------------------------------- Version 2: - more sesame and garlic; lots of lemon; no oil 1/2 pound dried chick-peas (garbanzo beans) -or- 1 15-oz. can chick-peas - about 2 cups 3 large cloves garlic 5 T. fresh lemon juice 5 T. tehina 1/4 tsp. ground cumin 1 tsp. salt ------------------------------------------- Version 3: -fresh sesame 1/2 pound dried chick-peas (garbanzo beans) -or- 1 15-oz. can chick-peas - about 2 cups 2 large cloves garlic 1 T. olive oil 1/2 tsp. sesame oil 2 T. fresh lemon juice 1/2 tsp. salt 2 T. sesame seeds 1 T. chopped fresh mint 1/4 cup liquid from chick-peas ------------------------------------------- Version 4: -uses yogurt and has more lemon 1/2 pound dried chick-peas (garbanzo beans) -or- 1 15-oz. can chick-peas - about 2 cups 2 large cloves garlic 2 T. olive oil 4 T. fresh lemon juice 3 T. tehina 1/2 tsp. ground cumin 1/2 tsp. salt 1/2 c. plain low-fat yogurt ------------------------------------------- Version 5: -less garlic and no cumin 1 15-oz. can chickpeas - about 2 cups 1 large clove of garlic 2 T. fresh lemon juice 1/2 the liquid from the can 4 T. tehina ------------------------------------------- Version 6: -more oil and lots of lemon 1/2 pound dried chick-peas (garbanzo beans) -or- 1 15-oz. can chick-peas - about 2 cups 2 large cloves garlic 3 T. olive oil 5 T. fresh lemon juice 4 T. tehina 1/2 tsp. ground cumin 1/2 tsp. salt ------------------------------------------- Version 7: -more garlic and lemon, but no cumin 1/2 pound dried chick-peas (garbanzo beans) -or- 1 15-oz. can chick-peas - about 2 cups 3 large cloves of garlic 2 T. olive oil 4 T. fresh lemon juice 4 T. tehina ------------------------------------------- PREPARATION: If using dried chick-peas, wash and pick-over, then soak overnight. Drain the beans and bring to a boil in fresh water, then reduce heat, cover, and simmer 2 hours, until the beans are tender. Rinse the chick-peas thoroughly with cold water, removing any 'peels' from the chickpeas, then drain. Make sure that the tehina is well mixed prior to use. (It tends to separate.) Mix ingredients thoroughly in a large mixing bowl and let sit for about 5 minutes. Puree until very smooth. It will take a long time to make it really smooth. A food processor gets it smoother but takes even longer. *NOTE: if it's too dry, add more oil by teaspoons. if it's too oily, add more chickpeas. *NOTE2: It should be lemony, but not really sour; a very strong raw garlic taste is common. Some recipes do not include tehina, but it's *the* ingredient that makes the dish. Nonetheless, the thini taste should be present but not overwhelming; (t'khina = thini = thina = tehina = tahina = sesame paste) Serve in bowls with olive oil drizzled on top and sprinkled liberally with paprika or parsley for garnish. Spread on warm pita, crackers or a slice of bread, along with cucumber and onion slices, or just dip veggies into it. This dish will keep for up to 5 days in the refrigerator. ======================================================================= -End Recipe Export- -Begin Recipe Export- QBook version 1.00.14 ~Title: Hummus Keywords: Garlic, Appetizers Yield: 4 servings 31 oz (2 cns) Chick Peas 1/3 c Lemon Juice or To Taste 1 x Liquid * 3 ea Large Cloves Garlic(or More) 6 tb Tahini ** 1 x Salt & Fresh Ground Pepper ---------------------------------GARINISHES--------------------------------- 1 x Olive Oil 1 x Fresh Chopped Parsley 1 x Paprika * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (sesame seed paste) Available in Middle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. ~------------------------------------------------------------------------- Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add more lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. Title: Spaghetti Squash With Mushrooms and Shrimp Categories: Seafood, Vegetables, Microwave Yield: 6 servings 1 Spaghetti squash, about 2 lb 4 oz Fresh mushrooms 1 lb Medium shrimp 2 tb Margarine, divided 1 1/2 tb Flour 3/4 c Milk, 2% (low fat) 1 tb Dry sherry 1/2 c Grated parmesian cheese Fresh ground black pepper 1/4 c Corn flake crumbs Boil shrimp with seasonings, let cool then peel and devein. Cut shrimp into small pieces, or shread. Set aside. Weigh squash, determine microwave time at 6 minutes per pound. Place squash, whole, on a glass pie plate. Microwave on high for 2 minutes; pierce rind in 4-6 places with an ice pick. Turning squash over, halfway through cooking, microwave on high for the time determined. Let stand while preparing the rest of the recipe. Place mushrooms in a 2-cup glass measure; cover with vented plastic wrap. Microwave on high 1 3/4 minutes. Remove mushrooms and add 1 tablespoon margarine to liquid. Blend in flour with a wire whisk, then add milk. Whisking midway through cooking, microwave on high for 2 minutes, or until thickened. Stir in sherry, cheese and pepper. Add cooked mushrooms and shrimp, mix well. Cut squash in half, remove seeds. Use a fork to scrape strands of squash from the rind. Place strand in a 1 1/2 qt casserole, pour mushroom sauce over squash; toss to combine. Place remaining 1 tablespoon margarine in a custard cup; microwave on high 30 seconds, or until melted. Blend in corn flake crumbs. Distribute over the top of squash. Microwave on high for 1 minute, or until hot. PICALILLI Lines: 30 Makes 5lb 8oz French beans cut into 1" pices 1 lb small onions or shallots, roughly chopped 1 lb courgettes (zuchini) sliced crossways 1 cucumber peeled and diced 1 small marrow peeled seeded and diced 2 cauliflowers divided into florets 3 oz salt Picling sauce 2 imp. pts distilled white or white wine vinegar 1 oz pickling spice 1 tblsp turmeric 1 tblsp mustard powder 1 tblsp ground ginger 1 tblsp cornflour 8 oz demerara sugar Place the prepared vegetables in a bowl, sprinkle with salt cover and leave overnight. Rinse the vegetables under cold water and drain. Pou 1 1/2 pints of the vinegar into a large heavy based saucepan with the pickling spice. Bring to the boil and boil for 5 minutes. Strain and return the vinegar to the pan. Bring to the boil and add teh vegetables. Simmer for 10 minutes. Cool and pour into dry serilised jars. Cover with a non-metalic lid and store in cool dark dry place. Keeps for six months. Subject: Collection: Twice-Baked Potatoes Lines: 215 Stuffed Baked Potatoes -Star Tribune, September 25, 1994 6 medium baking potatoes 2 1/2 tbsp. butter or margarine, divided 1/2 c. finely chopped onion 1 medium tomato, finely chopped 2 tbsp. milk 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. crushed dried rosemary Paprika (optional) Bake potatoes in oven or microwave. While potatoes are baking, melt 1 1/2 tablespoons of the butter in a frying pan and saute chopped onions until they have become translucent. Add chopped tomatoes and cook 1 minute more. Set aside. Cut a thin lengthwise slice from the top of each baked potato. Using a fork (gently, to avoid breaking the skin) break up the central mass of each potato and spoon it into a bowl. Carefully hollow out the rest of the potato, leaving the skin and a shell about one-fourth inch thick. With a fork or a potato masher, thoroughly mash the removed potato. Blend in the remaining tablespoon of butter and the milk, salt, pepper and rosemary. Whip until the mixture is fluffy. Stir in the onion-tomato mixture. Spoon the mixture into the potato shells and score the surface deeply with the tines of a fork, or pipe the mixture into the shells with a pastry bag and a large star tip. If desired, sprinkle tops with paprika. Bake at 400 degrees for about 20 minutes or until the potatoes are heated through and the tops are lightly browned. Makes 6 servings. ********** Twice-baked potatoes with cheese and chilies -The Palm Beach Post, November 17, 1994 4 large russet potatoes Salt and freshly ground black pepper, to taste 4 tablespoons chopped imported black olives 1/2 cup diced canned mild green chili peppers 4 to 6 tablespoons heavy cream 1/2 cup grated sharp Cheddar cheese, plus additional cheese for topping 1/2 cup sour cream, for garnish Whole imported black olives, for optional garnish Scrub and dry potatoes. Cut small, deep slit in top of each potato. Set potatoes on middle rack of preheated 375-degree oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off tops and scrape pulp into a bowl. Don't scrape so deeply that you tear the skin. Salt and pepper potato shells; reserve. Mash potato pulp and stir in chopped olives, diced chilies and enough cream to give mixture the desired consistency. Season to taste with salt and pepper and stir in 1/2 cup grated cheese. Divide potato mixture equally among shells, mounding filling slightly. Sprinkle with additional grated cheese and place on baking sheet. Bake again, at 400, until potatoes are hot and cheese is bubbling. Top each potato with a generous dollop of sour cream and add a black olive if you'd like. Serve immediately. Makes 4 servings. ********** Twice-Baked Potatoes with Herbed Cheese and Mushrooms -Sun-Sentinel (Fort Lauderdale), November 17, 1994 6 large baking potatoes 4 tablespoons unsalted butter 1 small yellow onion, chopped (about 1/2 cup) 1 cup sliced mushrooms 1/4 cup dry white wine or cocktail sherry 1 (5.2-ounce) package herbed spread cheese, such as Boursin or Tartare 1 egg 3 tablespoons whipping cream 2 tablespoons chopped fresh parsley Salt and fresh ground black pepper, to taste Heat the oven to 325 degrees. Pierce the potatoes with a knife in three or four places and bake for 2 1/2 hours, or until tender. Set aside to cool slightly. Cut each potato in half lengthwise. Carefully scoop out the pulp without tearing the skin. Make sure to leave enough pulp (about 1/4 inch) to create a sturdy shell for stuffing. In a large bowl, mash the pulp with a fork; set aside. In a nonstick skillet, melt the butter over medium heat. Add the onions and cook until soft, about 4 minutes. Add the mushrooms and cook until browned, about 6 minutes longer. Add the onions and mushrooms to the mashed potatoes. Using a fork, beat in the cheese, egg, whipping cream, parsley, salt and pepper to make a thick mixture. If desired, sprinkle salt and pepper in the bottom of each potato shell. Mound a portion of the mixture lightly in each potato shell. Place on a baking sheet and bake for 30 to 35 minutes, until the top of each potato is lightly brown. The potatoes can be made 1 to 2 days in advance and stored in the refrigerator until ready to bake. For longer storage, freeze them. Freeze the potatoes in a single layer on a baking sheet until firm, then transfer them to resealable plastic bags. Allow to thaw overnight in the refrigerator before baking. Allow an extra 10 minutes baking time for refrigerated potatoes; an extra 30 minutes baking time for frozen potatoes. Makes 12 servings. ********** Spinach-Stuffed Potatoes -Mother Earth News, December, 1994 This is my alternative to twice-baked potatoes. 4 large Idaho baking potatoes (about 3 pounds) olive oil 1/2 cup onion--minced 2 cups fresh spinach leaves--washed, dried, and chopped into thin strips 1/8 teaspoon nutmeg 1/4 teaspoon salt freshly ground pepper 1/2 cup low-fat buttermilk 1/4 cup freshly grated Parmesan or Romano cayenne pepper Preheat oven to 375 degrees F. Pierce each potato in two or three places. Rub potatoes lightly with olive oil. In a microwave oven arrange the potatoes in a circle with the thickest parts to the outside, and cook on high power for 10 minutes, turning them every 3 minutes, until they begin to "whistle." Bake in oven for 15-20 minutes until they can be easily pierced with a fork. (The microwave method saves time, but you can bake the potatoes in a 375 degrees F oven for 45-60 minutes instead.) While the potatoes are baking, saute the onion in a few drops of olive oil until soft. Add the spinach and saute about 30 seconds until soft. Remove from heat and mix in a bowl with the salt, pepper, and buttermilk. (If using frozen, merely stir into onions and remove from heat.) When the potatoes are done, cut in half lengthwise (use pot holders), and scoop out the flesh with a spoon. Add to the spinach/buttermilk mixture and mash together with a fork. Arrange the skins on a cookie sheet and spoon the mixture into the skins. Sprinkle with the grated cheese and cayenne pepper. Return to 375 degrees F oven for about 20 minutes. ********** Twice-Baked Potatoes -Newsday, May 23, 1993 4 large baking potatoes 1 1/2 cups diced mixed vegetables (carrots, celery, scallions, mushrooms, etc.) 3/4 cup low-fat or nonfat cottage cheese 2 tablespoons low-fat or nonfat yogurt 1 teaspoon mustard Pepper, salt 1/4 cup low-fat mozzarella 1. Bake potatoes at 450 degrees for an hour or microwave for 15 minutes. 2. Meanwhile, coat a nonstick skillet with nonfat vegetable or olive oil spray. Toss the vegetables over high heat until they are softened. Set aside. 3. When potatoes are done, cut a slit in the tops and scoop the insides into a bowl. Reserve shell. Mash the cottage cheese and yogurt into the potato insides and season with mustard, salt and pepper. 4. Fold the vegetables into the mashed potatoes and pile the mixture back into the shells. Place them on cookie sheets, sprinkle with grated mozzarella, and put back into a 375-degree oven for 5 minutes to reheat. Makes 4 main-course servings. ********** Twice-baked Potatoes Verde -Sacramento Bee, March 10, 1993 4 large russet potatoes 2 cups chopped broccoli 1 8-ounce bottle green taco sauce 8 ounces Cheddar cheese, grated 2/3 cup low-fat milk Salt and pepper to taste Cayenne pepper to taste (optional) Wash potatoes and dry with towel. With your fingers, rub a small amount of oil on the skins to keep them from drying out while baking. Bake at 400 degrees for 15 minutes. Pierce the potatoes a couple of times with a fork. Reduce temperature to 350 degrees and continue baking for another 45 minutes, or until the potatoes are tender when poked or pinched. (They can be baked a day or two in advance if it's more convenient.) While potatoes are baking, steam or boil broccoli until tender. Put broccoli, along with half of the milk, in a blender or food processor and puree. Slice potatoes in half and scoop out contents into a mixing bowl, leaving a fairly thin jacket. Arrange jackets on a baking sheet. Add broccoli and all remaining ingredients to potatoes and mix by hand or with an electric mixer. Adjust texture of potatoes to your liking by using more or less milk, though you don't want them to be too thin and runny. Spoon a generous amount of the filling into the jackets. Bake at 350 degrees for another 15 to 20 minutes. Serve immediately. Subject: Red-Leaf Lettuce with Basil Berry Dressing Lines: 39 RED-LEAF LETTUCES WITH BASIL BERRY DRESSING Preparation time: 15 minutes Chilling time: Up to several hours Yield: 8 servings 1/2 cup smooth puree of fresh strawberries (from about 2/3 cup, hulled) or fresh raspberries (from about 1 cup) 3 to 4 tablespoons fresh orange juice 2 tablespoons unflavored oil, such as canola 1 1/2 teaspoons minced fresh sweet basil leaves or 1/2 teaspoon crumbled dried leaves Salt, Freshly ground white pepper to taste 1 tablespoon fresh lemon juice, if needed About 5 quarts (loosely packed) red leaf lettuce torn into large bite-size pieces 1. Blend fruit puree, orange juice (use 4 tablespoons for strawberries, 3 tablespoons for raspberries), oil and basil insmall pitcher. Season to taste with salt and pepper. If more tartness is desired, add lemon juice until correct. Refrigerate covered. 2. Heap lettuce in bowl (preferably glass or contrasting color). Cover lettuce and refrigerate. 3. Just before serving, stir dressing to blend, then pour over lettuce. Subject: Corn Chowder Lines: 40 CORN CHOWDER Preparation time: 15 minutes Cooking time: 30 minutes Yield: 7 1/2 cups 1 tablespoon vegetable oil 1 large Vidalia or sweet onion, diced 1 clove garlic, minced 1 medium-size green bell pepper, diced 4 green onions, sliced 1 medium-size russet potato, peeled, diced 2 cans (14 1/2 ounces each) vegetable broth, or 3 1/2 cups homemade broth 3 cups fresh corn kernels, cut from about 4 large ears 1/2 teaspoon ground cumin Pinch ground red pepper For garnish: 1/2 cup thinly sliced green onions 3 tablespoons minced fresh cilantro 1. Heat oil in 3-quart saucepan over medium-high heat. When hot, add garlic, onion, green pepper and green onions. Cook until onion is softened, about 5 minutes, stirring often. Add potato, broth, corn and cumin. Heat to a boil. 2. Simmer, covered, until potato is just tender, about 20 minutes. Add ground red pepper; adjust seasoning. Soup can be served hot or chilled. It will last in the refrigerator for up to three days and freezes well. Before serving, stir in thinly sliced green onions and minced cilantro. - You have to be a ginger fan to enjoy this soup. If you prefer a milder version, decrease the ginger or omit it altogether. Subject: Southwest Summer Corn Saute Lines: 28 SOUTHWEST SUMMER CORN SAUTE Preparation time: 15 minutes Cooking time: 7 minutes Yield: 2 to 3 servings 2 tablespoons unsalted butter 1/4 teaspoon each: rubbed sage, chili powder Salt to taste 1 each, finely diced: small onion, small poblano chili 3/4 cup sweet corn kernels 1 small zucchini, finely diced 1 cup canned hominy, drained 2 green onions, sliced 1/2 cup fresh cilantro leaves, minced 1. Melt the butter with the sage, chili powder and salt in a large nonstick skillet over high heat. Add the onion and poblano chili. Cook and stir until the onion begins to soften at the edges, 4 to 5 minutes. 2. Add the corn, zucchini and hominy. Cook over high heat until hot, 1 minute. Add green onions, cilantro and additional salt to taste. Serve hot. Subject: COLLECTION: Bean Recipes Lines: 71 Old Fashioned Baked Beans [recipe] [what I made] 1 lb. great northern or small 2 lbs mixed beans - Great Northerns, white beans Romans, and random mix. 1 tsp salt (omitted) 1 tsp dry mustard 2 tsp dry mustard 1/2 tsp fresh ground black pepper 1/2 tsp black pepper from a bottle dash of hot sauce 1 heaping tsp hot chili condiment 1/2 cup chopped onion 1 1/2 cup coarse chopped onion 1/4 cup molasses or honey 1/2 cup (scant) honey 1/4 cup brown sugar 8 tsp white sugar 1/4 cup cider vinegar 1/2 cup white vinegar Presoak beans. Drain. Combine dry ingredients and mix with beans; stir in other ingredients. Pour into 1 1/2 qt. or 2 qt. baking dish or bean pot. [Obviously, if you double the recipe like I did, you'll need a bigger pot :-] Pour in boiling water to cover. Cover. Bake at 300 degrees for 6 hours; add a bit of boiling water if needed. (Crock-pot method: cook on low 8-10 hours.) Comments: I just dumped everything on top of the beans and stirred them; then covered them with hot tap water. They took a lot longer than 10 hours to cook, but that might have been due to too-low heat on the crockpot. (Also, reportedly vinegar and other acid substances need to be added at the end of cooking else they'll make the beans tough.) These beans were *really* good. The caramelized onions were even better. I've enjoyed the beans plain, with barbecue sauce, and with spinach and corn added. Irrelevant comment: This is the closest I've followed a recipe (except for baking) in years. I hope y'all are suitably impressed ;-) Black Beans Cuban-Style 2 cans (15 oz. each) black beans 1 medium onion 1 green bell pepper 2 cloves garlic 1 tsp cumin powder 1/2 tsp oregano 1/2 tsp salt 1 tsp red wine vinegar Chop onion and pepper; mince garlic; saute in a little of the bean liquid until soft. Add beans with remaining liquid. Add dry spices. Simmer 15-30 minutes. Add vinegar just before serving. Comments: I haven't tried this recipe, just drooled over it. The original version specified, um, a different saute medium. Black Bean Salad 1 can (15 oz.) black beans 1 small can sliced water chestnuts (8 oz.) 1/2 cup frozen kernel corn 1/2 cup sliced red and green bell pepper handful of bulghur wheat (coarse-grind) 1 tsp water-pack chopped garlic 1 tsp (scant) chili pepper dash of mustard powder Fluff bulghur in water. Mix all ingredients; warm through to blend flavors and thaw. Comments: This was good, but would be better with less water chestnuts. Nice blend of flavors and textures. Subject: COLLECTION (2) Stuffed red peppers Lines: 70 Southwestern Stuffed Peppers Yield: 6 servings 6 lg Pepper, bell, red 1/2 lb Sausage, italian 1 lg Garlic clove; minced 1 pk Pepperidge Farm Corn Bread -Stuffing 2 c Cheese, Monterey Jack with -jalapeno peppers; shredded 1 cn Chicken broth (14.5oz) 1 lg Pepper, bell, red; chopped With sharp knife, slice tops offthe 6 peppers; discard seeds and membranes. In 5-quart saucepan, place peppers in enough boiling salted water to cover Reduce heat to low. Cover; simmer 5 minutes. Drain peppers on paper towels. Empty water from saucepan. In 10-inch skillet over medium heat, brown sausage with garlic stirring to separate meat. In large bowl, combine sausage, stuffing, cheese and 3/4 cup of the broth. Toss to mix well. Fill peppers with stuffing mixture. In 5-quart saucepan, combine remaining broth and chopped red pepper. Arrange stuffed peppers in broth. Heat to boiling. Reduce heat to low Cover; simmer 20 minutes or until peppers are tender and filling is hot. Remove stuffed peppers to serving platter; keep warm. In covered blender container, carefully blend red pepper-broth mixture until smooth. Serve with stuffed peppers. , posted by DonW1948@aol.com ----- MM: Stuffed Peppers Flores ---------- Recipe via Meal-Master (tm) v8.02 Title: Stuffed Peppers Flores Categories: Main dish, Low cal Yield: 4 servings 4 md Pepper, bell, red 1 1/2 c Vegetable Stock, white 2 ts Rosemary; minced 1 1/2 ts Marjoram; minced 1/4 ts Salt 1 c Bulgur (cracked wheat) 4 oz Firm tofu; drained and diced 1/2 md Tomato; diced Preheat oven to 350 F. In 8-Qt saucepot over high heat, bring 4 qts waer to boiling. Cut off top of each pepper; reserve. Remove seeds and white membranes. Place peppers and tops in boiling water. Cover and heat 2 minutes. Immediately remove peppers and tops; drain, cut side down on paper towels. Pat insides dry. In 3-qt saucepan over medium heat, heat White Vegetable Stock and seasonings to boiling. Stir in bulgur; reduce heat to low; cover and simmer 10 minutes; remove from heat. Stir in tofu and tomato. Fill peppers with bulgur mixture; replace tops. In 10"x8" baking dish, arrange stuffed peppers; cover. Bake until peppers are tender, about 20 to 25 min. Each Serving: About 160 calories, 2 g fat, 0 mg cholesterol, 145 mg sodium Subject: COLLECTION: Zucchini recipes Lines: 300 I've been overrun by Zucchinis as well. I grated one monster zucch. Sunday morning that supplied enough for 8 loaves of zucchini bread. I use soy milk and egg replacer to make all recipes vegan. I also leave out cheeses. Some of these have been tried, some haven't. Zucchini Brownies Beat Together: 4 eggs 1 1/2 C oil 2 C sugar Mix together the dry ingredients until smooth: 2 C flour 2 t soda 2 t cinnamon 1 t salt 4 T cocoa 1 t vanilla 3 C grated zucchini 1 C chopped nuts Mix all together well and spread into greased jelly roll pan. 350 degrees for 25-30 minutes Stuffed Squash 3 C meat substitute 2 T melted margarine 1 egg, slightly beaten 2 T chopped onion 1/4 t pepper 1 C coarsely broken crackers 1 C milk 1 t salt Mix all together and fill 2 medium squash shells. Bake at 350 for 45-60 minutes. To prepare squash shells: Cut in half lengthwise and scoop our the center. Zucchini Parmigiana 1 large zucchini, cut in 3/4 in. slices 1 can tomatoes 1 6 oz. can tomato paste 2 T oil garlic (as much as you like) oregano, basil, and parsley 1 med. onion 1/2 C parmesan cheese 1 C grated mozarella cheese Saute garlic and onion in oil until onion is transparent. Remove garlic. Add tomatoes, bring to boiling point, then simmer for 1/2 hour. Add tomato paste, diluted with 3 cans water, simmer for at least 1 hour. Add parsley, basil, and oregano to taste and simmer a few minutes longer. Coat zucchini slices with flour and saute lightly in oil. Layer zucchini in baking dish, cover with sauce then parmesan cheese. Repeat until all zucchini is used. Top with mozarella cheese. Cover & bake about 30 min. at 350. Uncover last 15 min. Vegi Spagetti 1 med. green pepper, chopped 1 med. zucchini, cubed 1 small onion, diced 8 oz fresh mushrooms, sliced 2/3 C grated parmesan cheese 1 large jar spaghetti sauce (or use your own from scratch) 1/4 C sliced olives 1 t oregano 1 t garlic salt 1 16oz pack of spinach noodles Put everything except noodles in a crock pot for 6-8 hours on med. Pour over cooked noodles. Zucchini Pie 7 C zucchini, pared, sliced lengthwise, remove seeds then slice crosswise 1 1/4 C granulated sugar 1 1/2 T flour 1 1/2 T cream of tartar 1 1/2 T cinnamon dash and salt and nutmeg Place pared zucchini in small amount of boiling water; simmer for a few minutes until tender crisp. Drain well and cool. Add remaining ingredients; mix well, place in an unbaked pie shell of choice. Topping: 1/2 stick margarine 1 C flour 1 t cinnamon Mix together well. Sprinkle on top of zucchini filling. Bake in 350 oven for 1 hour. Zucchini Burgers 1 C shredded zucchini 1/2 C diced cheddar cheese 2 eggs, beaten 1 small onion, chopped 1/2 C crushed crackers, bread crumbs, or croutons 1/3 C wheat germ Mix together. Drop by Tablespoonfuls on non-stick skillet in which one T margarine has been melted. Brown each side about 8 minutes on med. heat. Zucchini Oatmeal Muffins 2 1/2 C flour 1 1/2 C sugar 1 C chopped pecans 1/2 C quick-cooking oatmeal, uncooked 1 T baking powder 1 t salt 1 t cinnamon 4 eggs 1 med zucchini, finely shredded 3/4 salad oil Grease 12 3inch muffin-pan cups. Preheat oven to 400. In large bowl, measure first 7 ingredients. In med bowl, beat eggs; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. Spoon lumpy batter into muffin cups. Bake 25 minutes or until toothpick trick works. Zucchini Soup 1 med onion 1 clove garlic 6-8 med zucchini, cut into 1 1/2 inch slices 1 can veggie broth 2 1/2 C water 1 t salt 1/4 C parsley 1 t basil 1/8 t black pepper 1/8 t cayenne pepper Saute onion and garlic in some oil. Add everything else. Bring to a boil, then reduce temperature to simmer and cook for 15 minutes. Place 2 C of soup in blender at a time. Puree. Serve with garnish or parmesan cheese. Zucchini Parmesan Bread 3 C flour 1 C shredded unpared zucchini 1/4 C sugar 1/4 C Parmesan cheese 5 t baking powder 1/2 t soda 1 1/2 t salt 1/3 C margarine 1 C milk 2 T lemon juice 2 eggs 2 T minced onion Mix lemon juice and milk; set aside. Preheat oven to 350. Grease 9X5 loaf pan. Combine flour, zucchini, sugar, cheese, baking powder, soda and salt. In saucepan, melt butter; stir in milk and lemon juice, eggs, and onion until smooth. Add liquid mixture to dry mixture just until mixed. Spread in prepared pan. Bake 55-60 min until toothpick comes out clean and loaf pulls away from sides of pan. Crunchy Zucchini and Tomatoes 2-3 small zucchini, unpared, cut diagonally 1 T margarine 2 T finely chopped onion 1/2 clove garlic, finely chopped 1 C cherry tomatoes, halved salt and pepper 1 T sesame seeds 2 T finely chopped parsley Blanch zucchini with boiling water for 1 minute; drain. Melt margarine; add onion and garlic. Saute on med heat. Heat 1 minute. Add zucchini; cook, covered 2 minutes. Add tomatoes; cook, covered, 30 seconds. Season with salt and pepper. Add sesame seeds and parsley. Toss gently. Layered zucchini potato salad 1 1/3 C water 2 T margarine 1 t salt 1/2 C sour cream or substitute 1 1/3 C potato flakes 1 1/2 C fresh corn kernels, blanched or cooked 2 T margarine 1/3 C chopped onion 5 C sliced zucchini 1 C cherry tomatoes, halved 1/2 t dill dash of garlic powder In med saucepan, bring water, 2 T margarine and salt to rolling boil. Remove from heat. Stir in sour cream and potato flakes until combined. Add corn; mix well and set aside. In large skillet, melt 2 T margarine; add zucchini and onion. Stir-fry 2-3 minutes until zucchini is crisp-tender. Remove from heat; stir in tomatoes, dill weed and garlic powder. Spread half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini mixture over potato layer. Repear with remaining potato and zucchini mixtures, ending with zucchini layer. Cover; refrigerate overnight, or several hours before serving. Lemon Zucchini Bars 1/2 C packed brown sugar 1/4 C cooking oil 2 Eggs 1 t grated lemon peel 2 T lemon juice 1 C flour 1/2 t soda 1/4 t salt 2 C shredded zucchini 1/2 C chopped nuts 2/3 C powdered sugar 1/2 T butter or margarine 1 1/2 t lemon juice 1-2 t hot water Mix together brown sugar, oil, eggs, lemon peel and juice until well combined. Add flour, soda, salt, zucchini and nuts; stir just until combined. Spread evenly in ungreased 10 x 6 micro-safe baking dish. Microwave (med-high 70%, uncovered, 7 minutes, rotating dish once. Then, microwave (high) 2 1/2 to 3 1/2 min or until no longer dought, rotating dish once. Cool completely. Combine powdered sugar and margarine in micro-safe bowl. Microwave (high), uncovered 15-20 seconds or until margarine is softened. Blend in lemon juice and enough water until of spreading consistency. Spread over bars. Cut into squares. Garden Vegetable Soup 1 C shredded cabbage 1 C thinly-sliced carrots 1 C chopped zucchini or summer squash 1 C cut green beans 1 C fresh corn 1/2 C chopped green pepper 1/2 C chopped onions 3 T margarine 3 C milk 1/4 flour 1 T bouillon (Vogue veggie base) 1 tomato, chopped 1 T fresh minced basil 1 t salt Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and microwave on high 9-10 minutes or until veggies are tender, stirring once. Stir in milk, flour, bouillon, tomato, basil and salt. Microwave (high), uncovered, 9-10 minutes or until mixture boils and thickens, stirring twice. Chocolate-Almond Zucchini Bread 3 eggs 1 C sugar 1 C firmly packed Brown sugar 1 C vegetable oil 1 t vanilla extract 2 (1 ounce) squares unsweetened chocolate, melted 2 C shredded zucchini 2 C flour 1 t baking powder 1 t salt 1 t ground cinnamon 1 C slivered almonds Beat eggs in a large mixing bowl at medium speed of an electric mixer until thick. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and shredded zucchini. Combine flour, soda, baking powder, salt, and cinnamon in a medium mixing bowl; add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in almonds. Spoon batter into well greased 9x5x3 loaf pans. Bake at 350 for 50-60 min. Cool completely Zucchini Relish 12 C coarsely chopped zucchini 1 1/2 C chopped onion 1 C chopped green pepper 4 cloves garlic, crushed 1 T plus 1/2 t salt ice water 1 C water 5 C sugar 3 C vinegar 2 t mustard seeds 2 t turmeric 2 t prepared mustard Combine zucchini, onion, green pepper, garlic, and salt in a large bowl; add ice water to cover. Let stand 3 hours; drain well. Combine 1 C water, sugar, vinegar, mustard seeds, turmeric, and mustard in a large dutch oven; bring to a boil. Add zucchini mixture, and boil 10 min. Quickly ladle hot mixture into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. Yield : 4 quarts. ~Subject: Autumn Vegetable Medley with Field Greens and Blue Cheese ~Lines: 41 AUTUMN VEGETABLE MEDLEY WITH FIELD GREENS AND BLUE CHEESE Preparation time: 30 minutes Cooking time: 45 minutes Yield: 6 to 8 servings 1 medium spaghetti squash 1 tablespoon olive oil 1/2 cup each, small shiitake and cremini mushrooms 1/4 cup chopped parsley 1 tablespoon minced garlic 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried 1/4 cup chopped tomato 1/2 pound mixed baby lettuces or mesclun salad mix, about 12 cups 1/4 cup each: cider vinegar, walnut oil, extra-virgin olive oil, crumbled blue cheese 1. Heat oven to 350 degrees. Cut spaghetti squash lengthwise in half; scoop out seeds. Put squash cut side down in a baking pan that has been liberally brushed with olive oil. Bake until squash is soft, about 30 minutes. Cool slightly. Use a fork to scoop out the flesh in long strands. 2. Heat 1 tablespoon of the oil in a large skillet over medium heat; add mushrooms. Cook and stir until tender, about 5 minutes. Stir in parsley, garlic and rosemary; cook and stir 1 to 2 minutes. Stir in tomatoes and spaghetti squash; cook and stir 1 to 2 minutes. Keep warm. 3. Put lettuces, vinegar, oils and cheeses in a large bowl; toss to mix. Arrange salad around the rim of 8 serving plates. Put a mound of the warm squash mixture in the center of each plate. Serve immediately. Subject: Mushroom Ragout with Chicken Stock Reduction Lines: 43 MUSHROOM RAGOUT WITH CHICKEN STOCK REDUCTION Preparation time: 40 minutes Cooking time: 15 minutes Yield: 4 servings Look for some of the more exotic mushrooms in gourmet or specialty food shops. If they are unavailable, simply substitute other mushrooms for a total of 2 1/2 pounds. 1/2 pound each, cleaned and stemmed: shiitake, cinnamon cap, white trumpet, hedgehog and cepe mushrooms 1/2 cup (1 stick) unsalted butter 6 tablespoons Madeira Salt, freshly ground pepper to taste Fresh tarragon leaves Chopped fresh parsley 1/2 cup chicken-stock reduction, heated, see note 1. Cut the very large mushrooms into smaller pieces to have some consistency in size. Melt butter in two large skillets over medium heat. Add half of the mushrooms to each pan. Cook, stirring occasionally, until mushrooms are just cooked and the liquid has evaporated, about 10 minutes. 2. Add Madeira to pan; cook and stir until wine has evaporated, about 5 minutes. Season with salt and pepper and toss in the tarragon and parsley. 3. Divide the mushrooms among 4 warm plates and spoon 2 tablespoons of warm chicken-stock reduction over each mound. Recommended wine: pinot noir or Alsatian pinot gris. Note: chicken stock reduction is made from 3 cups of unsalted homemade chicken stock, red wine and chopped tomatoes boiled until concentrated to 1/2 cup. If desired, substitute 1 cup reduced-salt chicken broth mixed with 1 tablespoon tomato paste and red wine and boiled until reduced to 1/2 cup for a quick version. Subject: COLLECTION (7) Pickle Recipes Lines: 130 Title: Sour Pickles Categories: Relishes Yield: 6 servings Text Only Select 50 tiny cucumbers. Wash. Cover with cold water. Handle as little as possible to avoid bruises. Let stand 2 hours. Drain. Cover with boiling water to which 3/4 cup salt has been added. Cover and let stand 2 days. Drain. Discard all cucumbers that are not solid and in good condition. Pack in sterilized jars. Cover with the following pickling liquid, which should be hot but not boiling: To sufficient vinegar to cover the pickles add 3 chopped green peppers, 1/4 cup salt, 6 whole allspice, 6 peppercorns, 1 1/2 sticks cinnamon, 1 blade mace, 1 bay leaf, 1 small onion, minced, and 1 1/2 tablespoons mustard seed. Pickles will be ready for use after 8 weeks. Title: Spiced Dill Pickles Categories: Relishes Yield: 6 servings 3 Dill pickles 1 1/2 ts Mixed spices 1/4 c Chopped onion 3/4 c Vinegar 3/4 c Sugar Rinse and wipe pickles. Cut in slices. Mix with onion and spices. Pack closely in glass jar. Heat sugar and vinegar to boiling. Pour over pickles. Seal and allow pickles to stand 24 hours. The Household Searchlight Title: Sadye's Dill Pickles Categories: Relishes Yield: 1 servings 10 qt Water 2 c Salt 1 qt Vinegar 4 tb Pepper 5 Dill Cucumber Make a solution of the first four ingredients and bring to a boil. Fill crock with cucumbers, placing dill between layers of cucumbers. Add the hot solution. Onions or garlic may be added if desired. cover crock and let stand several days before using. If preferred, cucumbers may be preserved in jars rather than in crock. Title: Dill Pickles Categories: Relishes Yield: 16 servings 4 lb Small Cucumbers 4 qt Water 1 qt Vinegar 1 c Salt Dill Weed Garlic Cloves Alum Let water, vinegar and salt come to a boil. Set aside. Put dill and 1 clove garlic in bottom of jar. Prick cucumbers with fork before putting in jar. Put 1 t alum in each quart. Fill jar with brine. Seal tight and let stand until clear before using. Title: Easy Dill Pickles Categories: Relishes Yield: 12 servings 48 Pickling Cucumbers * 1 Bunch Dill 1 qt Cider Vinegar 8 c Water 1 c Pickling Salt Cloves Gralic, Peeled * Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. ~------------------------------------------------------ ~----------------- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints. Title: Salt Dill Pickles Categories: Side dishes, Pickles, Jewish Yield: 6 servings 2 lb Small Cucumbers (1kg); -blanched and refreshed 2 oz Dry Dill Stems and Flower -Heads (50g); bruised 5 ea To 6 ea Fat Cloves Garlic; -peeled; quartered 1 ts EACH: Black Peppercorns, -Allspice and Mustard Seeds 4 ea To 5 ea Bay Leaves X Water X Salt 3 ea To 4 ea Small Hot Chillies -(to taste) X Vine Leaves SALT DILL PICKLES My mother, a superb pickler, maintains that the crunchiness and good green color of pickled cucumbers are achieved by first pouring boiling water over the cucumbers, blanching them for a few seconds and then refreshing them immediately with cold water. Wash and blanch the cucumbers. Refresh and arrange in a crock or a large glass jar in layers, interspacing them with dill, garlic and spices. Pour cold water, to cover, over the cucumbers in the crock. Pour out the water into a measuring jug. Salt with 1 tb (30g/1oz) salt for each 2 cups water (500ml/1pint). Dissolve the salt well in the measured water and pour over the cucumbers. Place vine leaves on top, then fit a heavy plate or wooden cover inside the crock and place a weight on to hold the cucumbers submerged. Leave in a warmplace to ferment. Skim as needed during the fermentation period. When bubbles disappear, the pickles are ready use; this can take up to 2 weeks or in a warm, sunny place it can take as little as 4-5 days. When fermentation stops, keep the pickles in a dark, cool place or refrigerate.