
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21752                                        Date: 04-22-94  20:28
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Nancy Bird                                   Mark:                     
  Subj: tofu or not tofu, that is
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 21, 1994, Nancy Bird wrote to All:

NB> What can I do with tofu, besides throw it away because I
NB> don't know what to do with it?

How about this?

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tofu Manicotti
 Categories: Main dish, Vegetarian, Vegan
      Yield: 4 servings

      1 lb Manicotti
      2 lb Tofu (firm or soft)
           -- patted dry and mashed
      2    Garlic cloves; minced
    1/2 c  Soy milk
      2 tb Olive oil
      2 tb Lemon juice
      1 tb Sugar
           Salt and pepper; to taste
      2 tb Minced fresh parsley
      1 c  Chopped fresh spinach (opt.)
      4 c  Spaghetti sauce
           -- homemade or commercial

  Prepare the manicotti according to package directions.  Gently drain
  and rinse the noodles.
 
  Preheat the oven to 350 F degrees.
 
  In a large mixing bowl, stir together the mashed tofu, garlic, soy
  milk, olive oil, lemon juice, sugar, salt, pepper, parsley and
  spinach, if using.
 
  Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce.  Gently
  spoon the tofu mixture into each manicotti until they are all full.
  Place the filled manicotti noodles in one layer on top of the
  spaghetti sauce.  Pour the remaining sauce over the stuffed noodles.
  Cover the pan tightly with aluminum foil and bake for 30 minute, or
  until the sauce bubbles.
 
  Source: The Compassionate Cook - by Ingrid Newkirk and PETA
  Typed for you by Karen Mintzias


  From: Karen Mintzias                  
MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21662                                        Date: 04-22-94  00:35
  From: Marianne Riolo-minahan                       Read: Yes    Replied: No 
    To: Bob Castillo                                 Mark:                     
  Subj: Re: TROUT
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting Bob Castillo to ALL <=-

 BC> Hi...  anyone have a collection of delicious ways of preparing
 BC> T R O U T.....in Meal-Master ver 8 format?  If you do and they are

 Bob - Here are a couple from my collection.     Marianne

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Trout Almadine No. 2
 Categories: Fish
      Yield: 2 servings
 
    1/2 c  slivered almonds
    1/2 c  butter
      1 lb trout fillets
    1/2 t  salt
    1/4 t  dill weed
    1/8 t  pepper
      1 t  fresh chopped parsley
      1 T  lemon juice
 
  In 8 inch dish, place almonds and butter.  Microwave uncovered on
  HIGH 5 minutes, until almonds and butter are golden brown. Remove
  almonds and set aside. Place fish in butter, turning to coat both
  sides. Sprinkle with salt, dill, pepper, parsley and lemon juice.
  Roll fillets and leave in dish.  Cover with wax paper and microwave
  on HIGH 4 minutes. Uncover, sprinkle with almonds.  Microwave covered
  on HIGH 1 minute, until fish flakes with fork.  Let stand 4 minutes.
  Garnish with lemon wedges, parsley springs and sprinkle of paprika.
 

  From: Marianne Riolo-minahan          
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rainbow Trout Parmesan Cheese Saute
 Categories: Fish
      Yield: 4 servings
 
      4    Rainbow trout fillet 4-oz ea
    1/3 c  White wine
      1 tb Fresh chop parsley
      2 ts Fresh chopped oregano OR
    1/2 ts Dried oregano leaves
    1/3 c  Grated parmesan cheese
    1/3 c  Flour
      2 tb Olive oil
           Salt
           Finely ground white pepper
 
  Marinate trout in wine, parsley and oregano for about 10 minutes. Just
  before cooking, dredge trout in cheese to coat evenly on both sides;
  repeat in flour. Heat oil over medium high heat in large skillet.
  Saute trout 1-2 minutes per side until golden and trout flakes easily
  with a fork. Season with salt and pepper as desired. Serve
  immediately.
 

  From: Marianne Riolo-minahan          
MMMMM
 


-!- xMail 1.00/Pro
 ! Origin: Theorem Beach, Viola, DE  (1:2600/140)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21626                                        Date: 04-20-94  19:32
  From: Tran Bronstein                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Vanilla Orange Shake
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Vanilla Orange

1 1/2 cups OJ
1 pint vanilla frozen yogourt
1/8 tsp orange flower water

Blend.


___
 X WinQwk 2.0b#0 X Unregistered Evaluation Copy

-!- Maximus 2.01wb
 ! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21834                                        Date: 04-21-94  22:11
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Vegetarian CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi all!

I've been going through back issues of Vegetarian Times, and trying lots of new
things.  The recipes following aren't tested yet.
I've been making prepackaged stuff--like Couscous Pilaf, which comes boxed like
Rice A Roni.  If you're looking for vegetarian meat substitutes, Worthington
brand is excellent.  I've tested their Steaklets and ChickSticks.
Also, Amy's brand pot pies--especially the vegetable one, are to DIE for.
I can truly say they were better than any I've even made at home.
Anyway, here are a few of the latest.


MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Sunday Chili--Veg Times
 Categories: Vegetarian, Crock pot
      Yield: 8 servings
 
      3 c  Kidney beans; dry
      2 ts Olive oil
      1 lg Onion; thinly sliced
      4 cl Garlic; minced
      1 ea Green pepper; chopped
      1 c  Cabbage; green, chopped
    1/2 c  Red potatoes; peel on, chop
     10 oz Tomatoes; canned, w/liquid
      2 tb Chili powder
    1/2 ts Cumin
    1/2 c  Brown rice; raw
      5 c  Water; or veg broth
           ;salt and pepper to taste
           ;grated low fat cheese
           -for garnish
 
  Soak beans overnight in cold water to cover.  Drain.
  Put beans in slow cooker.
  
  In large skillet over medium high heat, heat oil; saute onion and
  garlic until soft, about 3-5 mins.  Add bell pepper, cabbage,
  potatoes, tomatoes, chili powder and cumin.  Continue cooking,
  stirring frequently for 3 mins and transfer to slow cooker.
  
  Add rice and water or broth, cover and cook on low 6-8 hours or until
  chili is thick and rice and beans are tender.  Season to taste with
  salt and pepper.
  Garnish with cheese if desired.
  
  Per serving--134 cals; 6G prot; 1G fat; 25G carb; 0 chol; 350MG sod;
  6G fiber.
  
  
  From Vegetarian Times
  Typed by Lisa Greenwood
 

  From: Lisa Greenwood                  
MMMMM

-!- GEcho 1.00+
 ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21835                                        Date: 04-21-94  22:14
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Vegetarian CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Spicy Black Bean Stew--VT
 Categories: Vegetarian, Crock pot
      Yield: 6 servings
 
    1/4 c  Water
      1 lg Onion; chopped <1 1/2c>
      2 md Red peppers; chop <2c>
      2 tb Garlic; minced
      1 ea Celery; stalk, diced
      1 c  Carrots; diced <1/2c>
      3 c  Tomatoes; diced, fresh
           -or canned
      1 c  Tomato juice; or V8
     15 oz Black beans; canned,
           -rinsed and drained
      3 ts Chili powder; to taste
    1/4 c  Chiles; canned, diced
      1 ts Cumin
    1/2 ts Coriander
           ;salt and pepper to taste
 
  In skillet over med high heat, bring water to simmering.
  Add onions, bell pepper and garlic.  Cover and steam 3 mins.
  Spoon into slow cooker.
  
  Add remaining ingredients except salt and pepper.
  
  Cook on low 6-8 hours, or until stew is thick.  Salt and pepper to
  taste.
  
  Per serving--180 Cals; 8G prot; .6G fat; 35G carb; 0 Chol; 246MG sod;
  8G fiber.
  
  
  From Vegetarian Times
  Typed by Lisa Greenwood
 
MMMMM


-!- GEcho 1.00+
 ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21836                                        Date: 04-21-94  22:15
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Vegetarian CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Low Stress Baked Beans--VT
 Categories: Vegetarian, Crock pot
      Yield: 8 servings
 
      1 lb Navy beans; dry
    1/4 c  Salsa
      1 tb Garlic; minced
      5 c  Tomatoes; fresh or canned,
           -diced
    1/4 c  Brown sugar; or honey
      2 tb Molasses
      1 ts Salt; or to taste
 
  Soak beans overnight in water to cover.  Drain and rinse beans.
  Place in slow cooker.
  
  Add remaining ingredients except salt.
  
  Cover and cook on low for 7-9 hours or until beans are soft and most
  of the liquid has been absorbed.  Salt to taste.
  
  
  Per serving--163 Cals; 5G prot; .3G fat; 34G carb; 0 chol; 590MG sod;
  6G fiber
  
  
  From Vegetarian Times
  Typed by Lisa Greenwood
 
MMMMM

-!- GEcho 1.00+
 ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21837                                        Date: 04-21-94  22:15
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Vegetarian CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Mexican Corn Stew--VT
 Categories: Vegetarian, Crock pot
      Yield: 6 servings
 
      1 c  Pinto beans; dry or other
           -red beans
      1 ts Olive oil
      1 c  Onion; chopped
      1 tb Garlic; minced
    1/4 c  Jalapeno peppers; 3 small
    1/2 c  Carrots; thinly sliced
    1/2 c  Celery; thinly sliced
      2 ea Red bell peppers; diced
      3 tb Cilantro leaves; minced
      6 c  Vegetable stock; or water
     16 oz Corn kernals; frozen
      2 ts Cumin
      2 ts Coriander
    1/2 ts Cayenne; opt
 
  Soak beans overnight in water to cover.  Drain and place beans in slow
  cooker.
  
  In large skillet over med high heat, heat olive oil.  Saute garlic and
  onion til onion is soft.  Add jalapenos, carrots, celery and bell
  pepper, cook 3 mins, stirring frequently.  Transfer mixture to slow
  cooker.
  
  Add cilantro, stock or water, corn, cumin and coriander.  Cook on low
  for 6-8 hours, until beans are tender and stew is thick.  Add cayenne
  if desired.
  
  Per servine--142 Cals; 4G prot; .9G fat; 29G carb; 0 chol; 104MG sod;
  7G fiber.
  
  
  From Vegetarian Times
  Typed by Lisa Greenwood
 
MMMMM

-!- GEcho 1.00+
 ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21838                                        Date: 04-21-94  22:16
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Vegetarian CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Lentil Vegetable Stew--VT
 Categories: Vegetarian, Crock pot
      Yield: 8 servings
 
    1/4 c  Sherry
    1/2 md Onion; chop <1c>
      2 md Carrots; shredded <1c>
      1 sm Sweet potato; peeled and
           -diced <1/2c>
    1/2 md Red bell pepper; diced<1/2c>
      4 cl Garlic; chopped
      2 c  Lentils; dry
      6 c  Vegetable broth; very hot
    1/4 ts Cumin
      1 ts Curry powder
    1/4 ts Cinnamon
           ;salt and pepper to taste
 
  In skillet over med high heat, bring sherry to simmering.
  Add onion and saute 2 mins.  Add carrots, sweet potato, bell pepper
  and garlic; saute 1 min or until sherry has evaportated.
  Spoon into slow cooker.
  
  Add remaining ingredients except salt and pepper.  Cover and cook on
  low 8-10 hours, until lentils are very soft and stew is thick.  Salt
  and pepper to taste.
  Serve with a fragrant rice, such as basmati or jasmine.
  
  Per serving--156 cals; 8G prot; .3G fat; 29G carb; 0 chol; 12MG sod;
  4G fiber.
  
  
  From Vegetarian Times
  Typed by Lisa Greenwood
 
MMMMM


-!- GEcho 1.00+
 ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21650                                        Date: 04-22-94  04:03
  From: Rachel Majka                                 Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I have one that I really love and my significant other really likes it

Its a vegitarian caserole

     1 pkg egg noodles
     1 jar spaghetti sauce
     1 lg can chopped mushrooms
     1 block extra firm tofu
     1 onion chopped
     chopped garlic to taste
     salt/pepper/etc to taste
     1 pkg shredded cheddar/mozzerella cheese

     Cook the egg noodles according to direction.  While the noodles are
cooking. Press teh extra water out of the tofu and cut into 1/2 inch cubes.
cook chopped onions, garlic in a teflon frying pan. Add tofu and fry slowly
until the cubes start to brown slightly...Add salt, pepper, and your own touch
of spices to the tofu while cooking.
After the egg noodles are cooked drain and rinse. Mix drained mushrooms,tofu
and spaghetti sauce with the egg noodles and place mixture into a caserole
dish. spread shredded cheese onto and bake the entire mixture ina preheated 350
-375 degree oven for approx. 30 minute or until teh cheese is well
melted....REady to serve....But this is one of thoses meals that is better the
next day reheated....hope that you don't have this yet and that you enjoy it...
               Rachel

-!- Tear Here ---
 ! Origin: ThE BeLcHiNg BaLrOg BBS ù 413-323-7127 ù Belch, MA (1:321/122)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21716                                        Date: 04-22-94  14:24
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting Luke Kozek to All <=-

 LK> Anybody have any GREAT Vegitarian Recipies out there that you would
 LK> like to share with me?

Here are a few to try.  They are some of my favourites.  I have hundreds
more, especially those of various ethnicity.  So, just ask if you don't see
it.

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cashew Mushroom Loaf
 Categories: Main dish, Loaf, Nuts, Roasts
      Yield: 1 servings
 
      1 tb Vegetable oil
      1 ea Small onion, chopped
      2 ea Garlic cloves, crushed
      8 oz Cashew nuts
      4 oz Fresh breadcrumbs
      3 md Parsnips, cooked & mashed
    1/2 ts Dried rosemary
    1/2 ts Dried thyme
      1 ts Nutritional yeast (optional)
    1/4 pt Hot water
      1 ea Salt & freshly ground pepper
      1 tb Oil
      8 oz Mushrooms, chopped
 
  Pre-heat the oven to gas mark 4 or 350F (180C).
  
  Heat the oil & fry the onion & garlic till soft.  Grind the cashew
  nuts, then mix with the breadcrumbs.  Mix in the mashed parsnips &
  herbs.  Add the onion, being sure to scrape all the juices into the
  mixture.  Dissolve the yeast in the water & mix into the vegetable &
  nut mixture.  Season well.
  
  Heat the oil in a skillet & saute the chopped mushrooms until soft.
  
  Grease a 2 pound loaf tin then press in half the nut mixture, cover
  with a layer of mushrooms & top with the rest of the nut mixture.
  Press in well. Cover with foil & bake for 1 hour.  When cooked,
  remove the pan & let stand for 10 minutes before turning onto a
  plate.  Serve hot or cold. Slice to serve.
  
  Serve with vegetables or a crisp green salad.
  
  Adapted from Sarah Brown's "Vegetarian Kitchen"
 

  From: Mark Satterly                   
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecued Tempeh
 Categories: Main dish, Barbeque, Vegetarian
      Yield: 2 servings
 
  8 1/2 oz Tempeh, cut to small cubes
      3 tb Vegetable oil
      1 md Onion, chopped
      2 ea Garlic cloves, minced
      1 tb Fennel
      1 ts Chili powder
      1 ts Coriander
      1 ts Cumin
    1/4 ts Cayenne pepper
      1 ea Green pepper, chopped
      2 tb Tamari
      2 tb Lemon juice
      3 tb Molasses
      2 tb Cider vinegar
      1 tb Mustard powder
      6 tb Tomato paste
      1 c  Water
      4 ds Tabasco sauce
 
  Saute onions, garlic & spices till onions soften.  Add peppers &
  tempeh chunks & continue to saute for 5 minutes or so.  Transfer to a
  shallow baking pan.
  
  Whisk together the sauce ingredients (tamari, lemon juice, molasses,
  vinegar, mustard, paste & water).  Add to the vegetables.
  Bake for 30 minutes at 350F for 30 minutes covered & then for 30
  minutes uncovered.  Stir frequently throughout.
  
  Serve on rice with coleslaw or stuff into pita.
  
  "Vegetarian Times"
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21717                                        Date: 04-22-94  14:26
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Curried Whole Chick Peas (Chole)
 Categories: Main dish, Indian, Vegetarian
      Yield: 6 servings
 
  1 1/4 c  Chick peas
  5 1/2 c  Water
      1 ea Bay leaf
      5 tb Ghee
      1 ea 2" cinnamon stick
      6 ea Black peppercorns
    1/2 ts Black cardamom seeds
      8 ea Whole cloves
      1 tb Whole cumin seeds
      1 tb Grated ginger
      1 ts Minced green chili
      1 ts Turmeric
  1 1/2 ts Hungarian paprika
      1 tb Coriander
    1/2 ts Cayenne
    1/8 ts Asafetida
      1 ea Large tomato, diced
      1 ts Salt
      3 tb Lemon juice
      3 tb Coarsely chopped coriander
 
  Rinse the chick peas & soak them.  Drain well.  Add the chick peas to
  the water with the bay leaf & a small amount of ghee.  Bring to a
  boil & simmer for 1 hour.  Drain & reserve the liquid.
  
  Using a mortar & pestle, grind the cinnamon stick, peppercorns,
  cardamom, cloves & cumin seeds.  Heat 3 tb ghee in a skillet.  When
  hot, stir in the ginger root, chilies & fry till browned.  Remove
  from heat & sprinkle in the turmeric, paprika, coriander, cayenne &
  asafetida.  Return to heat & add diced tomato.  Stir fry for 4 to 5
  minutes.
  
  Stir in salt, chick peas, 1/2 cup of reserved cooking water & lemon
  juice. Simmer till the liquid has appreciably thickened.  Sprinkle
  with the crushed spices & serve.
  
  Yamuna Devi, "The Art of Indian Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegan Pasta al Pesto
 Categories: Main dish, Pasta, Italian, Vegetarian
      Yield: 4 servings
 
    1/2 c  Minced spinach leaves
    1/2 c  Minced fresh parsley
      1 tb Dried basil
      1 tb Olive oil, extra-virgin
      3 ea Garlic cloves, minced
      1 tb Light miso
    1/4 c  Pine nuts, toasted
 
  Place all ingredients in a blender & puree to a smooth paste.
  
  Toss with hot pasta of your choice.
  
  "Vegetarian Times" September, 1991
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21718                                        Date: 04-22-94  14:52
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Ma Po
 Categories: Main dish, Chinese, Tofu, Vegetarian
      Yield: 6 servings
 
    1/2 c  Vegetable broth
    1/3 c  Hoisin sauce
      1 tb Rice wine/dry sherry
    1/3 c  Ketchup
    1/2 ts Hot sauce
      1 tb Sesame oil
      1 tb Vegetable oil
      3 ea Garlic cloves, minced
      1 lb Firm tofu, cut to 1/2" cubes
      2 c  Mung bean sprouts
      1 tb Cornstarch mixed with 2
           -- tablespoons water
      2 ea Green onions, slivered
 
  In a small bowl, combine broth, hoisin sauce, rice wine or sherry,
  ketchup & hot sauce.  Set aside.
  
  Place a wok over high heat, when hot, add vegetable oil.  Add garlic &
  stir for 5 seconds.  Add tofu & stir fry for 2 minutes.  Stir in
  reserved sauce & cook 1 minute.  Add bean sprouts & cook another
  minute.  Add dissolved cornstarch & stir till sauce thickens.
  
  Serve over noodles tossed in sesame oil or over steamed rice..
  Garnish with onions.
  
  Adapted from Madhur Jaffrey, "The World of the East Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bean Curd with Broccoli
 Categories: Main dish, Chinese, Tofu, Vegetarian
      Yield: 4 servings
 
  1 1/2 ts Cornstarch
    3/4 c  Stock
      1 tb Dry sherry
      2 tb Soy sauce
      1 tb Sesame oil
      1 ea Scallion
      4 tb Vegetable oil
      2 sl Ginger
      2 ea Garlic cloves, sliced
      2 c  Broccoli, florets & stems
    1/2 ts Salt
    1/2 lb Medium tofu, cubed
 
  Put cornstarch into a cup  & slowly add 1/4 c of stock & mix well.
  Add wine, soy sauce & sesame oil.  Mix again.
  
  Cut scallions into 1 1/2" lengths.  Heat vegetable oil in a wok over
  medium heat.  When hot, put in ginger & garlic.  Stir & fry for 10
  seconds.  Put in scallion & broccoli.  Fry for 1 minute.  Add 1/2 c
  stock & the salt. Bring to a simmer.  Cover & cook over a medium heat
  for a minute, till broccoli is tender crisp.  Remove broccoli with a
  slotted spoon.  Turn heat to low & add tofu.  Let it heat through.
  Add cornstarch mixture. Stir very gently.  Put broccoli back in wok.
  Serve as soon as the sauce is thick & everything is heated through.
  
  Madhur Jaffrey's, "World of the East Vegetarian Cookbook".
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21719                                        Date: 04-22-94  14:53
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Sichuan Style Bean Curd
 Categories: Main dish, Chinese, Tofu, Vegetarian
      Yield: 2 servings
 
    1/2 lb Bean curd
      1 ea Green pepper, sliced
      1 ea Leek, sliced
      2 ea Green chilies, chopped
      3 tb Oil
      2 ea Red chili peppers
      1 tb Soy sauce
      1 tb Dry sherry
      2 tb Yellow bean paste
      2 ts Sesame oil
 
  Cube the tofu.  Wash vegetables.  Heat oil in a wok & fry the bean
  curd for 2 minutes.  Remove & drain.  Add more oil if necessary &
  stir fry the vegetables & red chilies for 2 minutes.  Add soy sauce,
  sherry & yellow bean paste.  Mix well, add the bean curd & stir
  together for 2 minutes. Sprinkle on the sesame oil & serve with rice.
  
  Jack Santa Maria, "Chinese Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Moussaka with Rice
 Categories: Main dish, Greek, Rice, Vegetarian
      Yield: 4 servings
 
      1 c  Rice
      1 lg Eggplant
           Salt
      2 lg Potatoes
     14 oz Can tomatoes
      4 ea Garlic cloves, chopped
      1 ea Onion, chopped
      1 pn Pepper
      1 c  Olive oil
      2 tb Ghee
      2 tb Flour
  2 1/2 c  Soy milk
      1 pn Nutmeg
      1 ts Allspice
 
  Wash rice & soak for 30 minutes.  Slice eggplant into rounds & soak in
  slightly salted water.  Peel & cut potatoes into rounds.  Put rice in
  a pan with the tomatoes, garlic, onion, salt & pepper.  Add 2 c water
  & allow to simmer gently until the water has been absorbed.
  
  Dry the eggplants & fry in the olive oil until they just begin to turn
  golden.  Put side.  Fry the potatoes in the same way.
  
  Make the white sauce.  In a pot, heat the ghee.  Gradually stir in the
  flour, then the soy milk.  Add a pinch of salt, pepper & nutmeg.
  Simmer gently for 1 minute.  Set aside.
  
  Grease a casserole dish.  Put in a layer of potatoes, followed by
  eggplant & finally the rice mixture.  Sprinkle the allspice berries
  on the top. Add the sauce.  Bake at 375F for about 30 minutes.
  
  Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21720                                        Date: 04-22-94  14:55
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Khichhari
 Categories: Main dish, African, Rice, Vegetarian
      Yield: 4 servings
 
      4 oz Yellow split peas
      1 tb Ghee
      1 ea Onion, chopped
    1/2 ts Whole coriander seeds
    1/2 ts Whole cumin seeds
      1 ea 1/2"piece ginger, sliced
      1 ts Turmeric
    1/4 ts Cayenne
      4 oz Brown rice
      1 ea Green chili, chopped
    3/4 pt Water
      1 ea Juice of half a lemon
      2 ea Tomatoes, skinned & chopped
           Salt
 
  Steep peas in boiling water for 1 hour.  Drain & rinse well.
  
  In a large pot, heat oil & fry onions & spices for 4 minutes over a
  medium heat.
  
  Add split peas, rice & green chili.  Mix well.  Pour on water & lemon
  juice.  Add tomatoes, stir once & cover.  Simmer very gently for 40
  minutes or until rice is soft.  Season & serve.
  
  Sarah Brown's "Vegetarian Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetarian Paella
 Categories: Main dish, Spanish, Vegetarian
      Yield: 4 servings
 
    1/4 c  Olive oil
  1 1/4 c  Long-grain brown rice
      1 lg Onion, peeled & sliced
      2 lg Garlic cloves, crushed
      1 pn Saffron strands
      3 c  Vegetable stock
    1/2 ea Lemon, thinly pared rind,
           -- cut into thin shreds
           Salt
           Freshly ground black pepper
      1 lb Washed and trimmed leeks
           -- cut into 1" lengths
    1/4 c  Frozen peas
    1/4 c  Black olives, or more

MMMMM-------------------------TO GARNISH------------------------------
           Parsley, chopped
 
  Heat the oil in a large, deep pan.  Add the long-grain brown rice and
  onion slices and stir until the rice is coated and begins to turn
  opaque. Add the garlic, saffron, stock, lemon rind and salt and
  pepper. Mix well, then bring to a boil.  Mix again, to distribute the
  saffron coloring.
  
  Arrange the vegetables and olives attractively on top of the rice.
  Bring to a boil.  Cover with a lid or foil and simmer for 45 minutes.
  
  Sprinkle with parsley and serve straight from the pan.
  
  May be served with blanched almonds, slivered Brazil nuts or whole
  cashew nuts- separately, in a bowl - for people to help themselves to
  if they like.
  
  Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe
  artichokes instead of the leeks.  Very tender baby artichokes can
  simply be quartered; otherwise cut the leaves and choke from the
  artichokes, then halve or quarter the artichoke bottoms.  Garnish
  with artichoke leaves.
  
  Rose Elliot, "The Complete Vegetarian Cuisine"  Posted by Karen Mintzias
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21721                                        Date: 04-22-94  14:56
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Wild Rice With Mushrooms
 Categories: Main dish, Canadian, Vegetarian, Mark's
      Yield: 4 servings
 
    1/2 c  Wild rice
  1 1/2 c  Water
      1 ts Soy sauce
      1 ts Worcestershire sauce
      1 tb Ghee
    1/2 c  Mushrooms; sliced
      2 tb Green peppers, chopped
      1 sm Onion, chopped
      1 ts Basil
      1 tb Parsley
 
  Wash rice well in several changes of cold water.  Strain & ensure
  that all dirt & stones have been removed.
  
  Combine rice with water.  Add the soy sauce & Worcesterhire sauce.
  Bring to a boil, reduce heat.  Cover and simmer for 70 minutes.
  
  Meanwhile, using a skillet, heat the ghee until hot.  Add mushrooms &
  onion & saute for 2 minutes.  Add the green pepper & continue to
  saute for another 3 minutes, until the onion is softened.  Toss in
  the basil & parsley.  Stir & remove from heat.
  
  When the rice has softened & the water has almost been evaporated,
  stir in the saute mixture.  Let simmer for another 5 minutes.  Serve.
  
  Adapted by Mark Satterly from a recipe posted by Anne Maclellan in
  Intercook.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sambaar
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
    1/2 c  Yellow split peas
  2 1/2 c  Water
      1 ea Onion, chopped
      3 ea Garlic cloves, chopped
      1 sl Ginger, chopped, 1/2-inch
      1 ea Red chili
      2 tb Ghee
    1/2 ts Cumin
    1/2 ts Coriander
    1/2 ts Turmeric
    1/2 sm Cauliflower, separated into
           -- florets
      2 md Carrots, diced
    1/2 md Eggplant, diced
    1/2 sm Cabbage, sliced
           Lemon juice
    1/2 ts Cayenne
 
  In a large pot, comine the split peas with the water & cook for 30 to
  50 minutes, till soft.
  
  Heat ghee till hot.  Saute, onion, garlic, ginger & chili.  (Add more
  chili if you want a hotter curry).  Add the rest of the spices &
  saute for 2 minutes.  Add vegetables & cook for another 5 minutes.
  Add 1/2 c stock from the split peas.  Cover & cook for 15 minutes, or
  until the vegetables are tender.
  
  Add cooked split peas to the vegetables.  Squeeze with lemon juice.
  Check to see if you need salt.  Simmer for another couple of minutes
  & serve.
  
  Marlena Spieler, "Hot & Spicy"
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21722                                        Date: 04-22-94  14:57
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Adzuki Bean Stew
 Categories: Main dish, Stews, Casseroles, Vegetarian
      Yield: 4 servings
 
      4 oz Adzuki beans, soaked
      2 oz Margarine
      1 ea Onion, chopped
      2 ea Crushed garlic cloves
      1 lb Leeks, trimmed & sliced
      1 ea Carrot, diced
      8 oz Mushrooms, sliced
      1 tb Hungarian paprika
      1 pn Cayenne
      2 tb Wholewheat flour
    1/2 pt Vegetable stock
      1 ea Stock cube
      1 tb Soy sauce
      1 tb Tomato paste
      1 lb Tomatoes, chopped
           Salt & pepper to taste
           Parsley to garnish

MMMMM-------------------------DUMPLINGS------------------------------
      4 oz White flour
    1/4 ts Salt
      1 oz Margarine
      3 tb Chopped parsley
      2 oz Water/soy milk
 
  Cover beans with water & cook till tender for about 30 to 45 minutes.
  Drain, reserving liquid for stock.
  
  Heat margarine in a casserole & saute the onion & garlic till the
  onion is translucent.  Add leek, carrots & mushrooms.  Cook gently
  for 5 minutes. Stir in paprika, cayenne & flour.  Add stock, stock
  cube, soya sauce, tomato paste, tomatoes, salt & pepper.  Bring to
  the boil, cover & simmr gently for 10 minutes.  Be careful that it
  does not burn.
  
  Meanwhile make the dumplings.  Combine flour & salt & rub in the
  margarine till you have a mixture resembling coarse breadcrumbs.
  Stir in the parsley.  Add just enough water to make a firm dough.
  Add more water if you need to.  Make into 8 pieces & shape like
  dumplings.
  
  After 10 minutes of cooking, add dumplings to the stew.  Cover &
  simmer very gently for 20 to 25 minutes.  sprinkle generously with
  parsley & serve.
  
  Adapted from "Entertaining with Cranks"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Dragon Pie
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      4 oz Adzuki beans, soaked
      2 oz Brown rice, soaked
           Water for boiling
      1 tb Vegetable oil
      1 md Onion, chopped
      8 oz Carrots, thinly sliced
      1 tb Soy sauce
      2 tb Tomato paste
      1 ts Parsley
      1 ts Garlic powder
    1/2 ts Oregano
      1 ts Basil
    1/2 ts Marjoram
    275 ml Bean stock
           Salt & pepper
      1 lb Mashed potatoes
 
  Wash the beans & rice in plenty of cold water.  Combine about 4 cups
  of water with beans & rice & cook for 5o minutes or until the beans
  are soft. Drain, reserving the stock for later.
  
  Heat oil in a skillet.  Fry the onions for 3 minutes.  Add the
  carrots & cookk covered for 5 minutes.  Add the cooked beans & rice.
  Stir well & let saute for a few minutes, ensuring that the mixture
  does not burn. Combine the siy sauce, tomato paste, herbs & stock.
  Mix well & pour into the skillet.  Bring to a boil, reduce heat to
  very low, partially cover & simmer gently for 30 minutes, stirring
  frquently to prevent it burning. Add more stock if necessary.
  Transfer into a casserole.
  
  Top the cooked vegetables with mashed potatoes.  Bake in a preheated
  oven at 350F for 40 minutes, or until the potatoes are browned.
  Serve with vegetables or a green salad.
  
  Adapted from Sarah Brown's, "Vegetarian Kitchen"
 

  From: Mark Satterly                   
MMMMM


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21723                                        Date: 04-22-94  14:58
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Mabo Dhofu
 Categories: Main dish, Chinese, Tofu, Vegetarian
      Yield: 2 servings
 
      1 tb Vegetable oil
  1 1/2 ts Sesame oil
      1 ea Garlic clove, crushed
    1/4 c  Minced leeks*
    1/2 ts Minced red peppers
      4 md Mushrooms, sliced
    1/2 c  Water
  1 1/2 ts Sake (optional)#
  2 1/2 ts Soy sauce
    1/2 ts Salt
      1 ds 7-spice red pepper+
  1 1/2 ts Tomato ketchup
      1 pk Extra firm silken tofu
      2 ts Cornstarch
      2 tb Water
      1 tb Minced scallions
 
  Heat a wok & coat with the oils.  Add garlic, leeks & red peppers.
  Stir fry over high heat for 15 seconds.  Reduce heat to medium, add
  mushrooms & saute for 1 minute.  Add water, sake, soy sauce, salt,
  7-spice pepper & ketchup.  Bring to a boil & cook for 30 seconds.
  Add tofu & return to a boil.  Dissolve cornstarch in water & stir
  into the wok.  Simmer until thick.  Garnish with scallions.
  
  * Or use minced scallions or onions
  
  # I substituted a sherry
  
  + I used 1/4 ts of crushed chilies
  
  Shurtleff & Aoyagi, "The Book of Tofu"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Capetown Fruit & Vegetable Curry
 Categories: Main dish, African, Vegetarian
      Yield: 6 servings
 
      4 c  Coarsely chopped onions
      2 tb Peanut oil
      2 ea Garlic cloves, minced
      1 ts Grated fresh ginger
  1 1/2 tb Ground cumin seeds
  1 1/2 tb Ground coriander seeds
  1 1/2 ts Cinnamon
      1 ts Turmeric
    1/2 ts Cayenne
    1/2 ts Ground fennel seeds
    1/4 ts Black cardamom
    1/4 ts Ground cloves
      2 md Zucchini, quartered & sliced
  1 1/2 c  Water
      1 c  Green beans
      2 ea Firm, tart apples, cored &
           -- cubed
    1/2 ea Red bell pepper
      1 c  Chopped dried apricots
    1/2 c  Raisins
    1/2 c  Strawberry conserve
           Fresh lemon juice
 
  Saute the onions in the peanut oil for 10 minutes.  Stir in the
  garlic, ginger & curry spices & continue to saute, stirring
  constantly for 3 minutes.
  
  Add the zucchini & water & stir well so that the spices won't stick
  to the pot.  Cover & simmer for 10 minutes.  Mix in the green beans,
  apple, peppers & dried apricots.  Simmer gently, covered for about 30
  minutes. Stir occasionally & add a little more water if needed to
  prevent sticking. When the fruit & vegetables are quite tender, stir
  in the raisins, the conserve & the lemon juice.  Taste & adjust to
  your liking if necessary. If you need it to be more spicy, add more
  cayenne or garam masala.  If you want it sweeter, add more conserve.
  Tarter, add more lemon juice.
  
  Serve on a bed of rice, topped with nuts & banana.
  
  "Sundays at Moosewood Restaurant Cookbook"
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21724                                        Date: 04-22-94  14:59
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Tibetan Roast
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      1 ts Oil
      4 oz Buckwheat
      4 oz Onion, diced
      8 oz Mushrooms, chopped
    1/4 pt Red wine
    1/4 pt Stock
      4 oz Walnuts
      8 oz Spinach
      1 ts Rosemary
      1 ts Sage
           Salt & pepper
 
  Preheat oven to 375F.
  
  Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes.  Add
  onions & mushrooms & cook for a few more minutes.  Pour in the wine &
  stock & bring to a boil.  Reduce heat & simmer for 20 minutes.  Add
  more stock if necessary.
  
  Grind the walnuts finely.  Wash & cook spinach without water for 6
  minutes.  Drain off any excess liquid & chop thoroughly.
  
  When buckwheat is cooked, remove pan from heat & let cool slightly.
  Stir in walnuts & spinach.  Mix in the herbs & mix well.  Season to
  taste.
  
  Grease a 1 LB loaf tin & press in the mixture.  Bake for 50 to 60
  minutes till the top is dark brown & feels firm to the touch.  Let it
  stand for 10 minutes, then turn out onto a plate.  Serve with roasted
  vegetables & greens.
  
  Sarah Brown's, "Vegetarian Kitchen"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lentil Burgers
 Categories: Main dish, Burgers, Vegetarian, Mark's
      Yield: 8 servings
 
      2 c  Dried red lentils
           Water, to cook
      1 c  Bread crumbs
      1 lg Onion, finely chopped
      2 ea Garlic cloves, minced
           Salt & pepper to taste
 
  Wash lentils thoroughly & pick out any sticks & stones & grit which
  might get in them.  In a large pot, bring the water to a rolling
  boil.  Add lentils & cook for 20-25 minutes until the lentils start
  to puree.  Drain & let cool. It is not necessary to let them get cold.
  
  Transfer the cooked lentils to a large mixing bowl.   Add bread
  crumbs, garlic & onion & mix thoroughly.  Season well.
  
  You then can experiment with herbs & spices.  I usually add loads of
  cajun spice, with healthy measures of parsley, basil & majoram.  You
  could try thyme or sage.  It is your choice.
  
  If the mixture does not hold together well enough, add more bread
  crumbs. Form into patties & then cook as you would a regular
  hamburger in a little oil.  Or barbecue.  If they are really dry,
  then they hold together well enough to barbecue.
  
  Serve in buns with old fashioned dijon mustard & chips ooops, errrr
  fries.
  
  Recipe by Mark Satterly
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21725                                        Date: 04-22-94  15:00
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Chickpeas Italienne
 Categories: Main dish, Vegetarian, Mark's
      Yield: 4 servings
 
  1 1/2 c  Dried chick peas, soaked
      1 tb Olive oil
      1 md Onion, chopped
      2 ea Garlic cloves, crushed
     14 oz Canned tomatoes, chopped
      1 sm Can tomato paste
      1 ts Basil
      1 ts Oregano
      1 ds Cinnamon
      2 tb Parsley
           Salt & pepper to taste
 
  Rinse chickpeas, place in fresh water & cook for 50 minutes or till
  tender.
  
  Heat oil in large pot & saute onions & garlic for a few minutes.  Add
  the tomatoes & tomato paste.  Bring to a boil, lower heat & add the
  rest of the ingredients.  Simmer for about 10 minutes or until the
  sauce has thickened.
  
  Serve with mashed potatoes & green vegetables or pasta or rice.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Black Beans
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      4 oz Black beans, soaked
      1 ea Onion, chopped
      2 ea Garlic cloves, crushed
      1 tb Olive oil
      1 ts Grated ginger
    1/2 ts Cumin
    1/2 ts Coriander
      1 sm Fresh green chili, chopped
      2 ea Green bell peppers, diced
      8 oz Carrots, diced
      2 oz Roasted peanuts
      1 ea Orange, peeled & sliced
      1 tb Sherry
    1/2 ea Lemon, juiced
      1 ts Shoyu
 
  Drain beans.  Cover with fresh water, bring to a boil & boil fast for
  10 minutes.  Reduce heat & simmer, covered, for 20 minutes.  Drain,
  reserving the stock.
  
  Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes.
  Put in the spices & for another 2 minutes, stirring.
  
  Add the drained beans, bell peppers, carrots, peanuts & sliced orange.
  Cook covered over a gentle heat for 10 minutes.  Stir occasionally.
  
  Mix in sherry, lemon juice & shoyu.   Add about 2 tb of reserved
  stock, but not too much as the curry should be dry not wet.  Cook,
  covered, for another 10 to 15 minutes.  Serve, garnished with extra
  orange slices.
  
  Sarah Brown's "Vegetarian Cookbook"
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21726                                        Date: 04-22-94  15:01
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Tofu Loaf
 Categories: Main dish, Tofu, Vegetarian
      Yield: 4 servings
 
      1 tb Oil
      2 ea Garlic cloves, diced
      1 ea Onion, diced
      1 ea Carrot, diced
      1 ea Red bell pepper, diced
      1 ea Celery stick, diced
      2 tb Tamari
      2 lb Tofu, mashed
      4 sl Wholewheat bread
      1 tb Oil
      1 tb Tamari
    1/2 ts Garlic powder
      1 c  Nutritional yeast
    1/2 c  Tahini
    1/2 ts Basil
    1/2 ts Oregano
    1/2 ts Turmeric
 
  Heat oil in a skillet, add garlic, onion, pepper, carrot & celery.
  Season with 1 tb tamari.  Cook till vegetables are tender.  Remove
  from heat & put in a large mixing bowl.  Add mashed tofu.  Cut bread
  into crouton sized pieces & quick fry in remaining oil with rest of
  tamari, garlic powder & 5 tb nutritional yeast.  Add to tofu mixture.
  Add rest of the ingredients.  Mix well.  Place in a well oiled
  casserole dish & press down very well.  Bake at 350F for 35 minutes.
  Allow to cool slightly, then turn out on a plate.  Slice & serve.
  Excellent cold too.
  
  "The Cookbook for People Who Love Animals"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice and Peas with Tempeh
 Categories: Main dish, Caribbean, Vegetarian
      Yield: 6 servings
 
      2 c  Uncooked brown rice
    1/2 c  Unsweetened coconut
  2 1/2 tb Oil
      4 c  Water
    1/2 ea Cinnamon stick
      2 c  Cooked black-eyed peas
      3 ea Bay leaves
      1 md Onion, chopped
      3 ea Garlic cloves, minced
    1/4 c  Vegetable oil
    1/2 sm Chili
    1/2 ea Red or green bell pepper
      8 oz Tempeh, cubed
      1 pn Fennel seeds
      1 ts Salt
    1/2 ts Black pepper
      2 ea Scallions, chopped
 
  Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring
  constantly.  Add water & cinnamon stick.  Cover pot & bring to a boil.
  Reduce heat & simer for 40 minutes, or till all the water has
  evaporated.
  
  Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in
  salted water for 20 minutes or till tender.  Drain & remove bay
  leaves.  Keep warm.
  
  Saute onion & garlic in oil til lonions soften.  Stir in chili & bell
  pepper & saute for a couple of minutes.  Add the tempeh, fennel, salt
  & pepper & lower heat.  Stir frequently & cook covered til the tempeh
  is golden brown & a littel crisp.
  
  Combine all the ingredients & serve with hot sauce.  Alternately,
  combine everything & toss in a moderate oven for 10 minutes to warm
  everything through.  Top with scallions.
  
  "Sundays at Moosewood Restaurant Cookbook"
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21727                                        Date: 04-22-94  15:02
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Super Sweet and Sour Tempeh
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
MMMMM---------------------------TEMPEH--------------------------------
    1/2 c  Water
      2 ts Salt
    1/2 ts Coriander, ground
      1 ea Garlic clove, minced
      1 pk Tempeh, cubed
    1/4 c  Cornstarch
           Oil for deep frying

MMMMM---------------------SWEET & SOUR SAUCE--------------------------
      1 tb Oil
      1 ea Onion, chopped
  1 1/4 c  Water
  2 1/2 tb Honey
      4 ts Soy sauce
      1 tb White vinegar
      1 tb Tahini
    1/2 ts Grated ginger
      1 ea Green onion, sliced
      2 tb Cornstarch
 
  Mix water*, salt (reduce if you want), coriander & garlic in a bowl.
  Dip tempeh chunks into bowl & then coat with cornstarch.  Deep fry in
  hot oil till golden brown.  Drain on paper towels & set aside.
  
  SAUCE: Heat oil in skillet & saute onion for 4 to 5 minutes.  Add
  water, honey, soy sauce, vinegar, tahini, ginger & green onion.
  Bring to a boil. Dissolve cornstarch in 2 tb water & stir into sauce.
  Stir till thickened. Place tempeh chunks into the sauce & cook
  briefly over low heat till heated through.  Serve over rice or pasta.
  Great hot or cold.
  
  * I usually save the mixture that I've used to dip the tempeh chunks
  & add enough water to make up to 1/2 cup.
  
  Adapted from Frances Moore Lappe, "Diet for a Small Planet".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oven Roasted Tempeh and Vegetables
 Categories: Main dish, Stews, Vegetarian
      Yield: 1 servings
 
      1 pk Tempeh, cubed
      3 tb Tamari
      2 tb Oil
    1/4 c  Tamari
    1/4 c  Flour
    1/4 c  Nutritional yeast
    1/4 c  Tahini
      2 ts Basil
      1 ts Rosemary
      2 ts Marjoram
      1 ts Sage
    1/2 ts Black pepper
  2 1/2 c  Water
      2 c  Potatoes, cubed
      1 c  Carrots, cubed
    1/2 c  Celeriac, cubed
    3/4 c  Celery, chopped
    3/4 c  Onions, coarsely chopped
    3/4 c  Mushrooms, halved
    1/2 c  Frozen peas
 
  Preheat oven to 400F.  Toss tempeh cubes in 3 tb tamari & 1 tb olive
  oil. Bake on oiled cookie sheet for 12 minutes.  Remove from oven &
  reduce heat to 350F.
  
  Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a
  smooth paste.  Whisk in the herbs.  Simmer for 5 minutes.  Whisk in
  enough water to form a thin gravy.  Simmer for 10 minutes & remove
  from heat.
  
  In a 3-quart casserole or Duch oven with lid, combine raw vegetables,
  except mushrooms & peas, with gravy.  Stir.  Bake gently, covered,
  for 45 minutes.  Stir once or twice during cooking.  Add water if
  needed.  Add mushrooms & peas & cook, occasionally stirring, for
  another 15 minutes. Serve.
  
  "The Big Carrot Vegetarian Cookbook"
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21728                                        Date: 04-22-94  15:02
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Spiced Chick Peas
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      6 oz Dried chick peas, soaked
      3 pt Water
      2 tb Oil
      2 md Onions, diced
    1/2 ts Chili powder
      1 ts Coriander
      1 ts Fresh ginger, minced
      1 ts Cumin
      2 ea Red or green bell peppers
           -- diced
      4 tb Tomato paste
    1/2 pt Stock
           Lemon juice to atste
           Salt & pepper
 
  After soaking, drain the chick peas.  Cook in fresh water for 60
  minutes till tender, drain & reserve liquid.
  
  Heat oil in large skillet.  Fry gently the onion together with the
  spices for 5 to 7 minutes.  Add the bell peppers & chick peas.
  Dissolve tomato paste into the stock & add to the skillet.  Cook for
  10 minutes.  aste for seasonings.  Add lemon juice & salt & pepper.
  Serve over rice or pasta.
  
  Sarah Brown's, "Vegetarian Kitchen"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spiced Lentil Casserole
 Categories: Main dish, Casseroles, Vegetarian
      Yield: 8 servings
 
    1/4 ts Crushed red chili flakes
    1/2 ts Turmeric
      1 pn Asafetida (optional)
      2 tb Canola oil
      1 c  Sliced scallions
    1/2 c  Chopped green bell pepper
      3 ea Garlic cloves, minced
      2 c  Shredded green cabbage
      2 c  Cooked brown rice
      3 c  Cooked brown lentils
      1 c  Vegetable stock
      1 c  Frozen peas, thawed
 
  Preheat oven to 350F.
  
  In a large skillet, saute chili, turmeric and asafetida in oil for 2
  minutes.
  
  Add scallions, bell pepper, garlic and cabbage and saute for 5
  minutes.
  
  Combine with rice, lentils, stock and peas in a baking dish and bake
  for 20 minutes.  Serve warm.
  
  HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate)
  
  "Vegetarian Gourmet", Autumn 1993  Typed by Karen Mintzias
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21729                                        Date: 04-22-94  15:03
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Almost Vegan Lasagna
 Categories: Main dish, Pasta, Mark's
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
      1 c  Green lentils, washed
      2 tb Olive oil
      1 lg Onion, diced
      1 md Carrot, thinly sliced
  1 1/2 c  Mushrooms, sliced
      2 ea Garlic cloves, chopped
      2 c  Tomatoes, diced
      2 tb Tomato paste
      1 tb Parsley
      1 ts Oregano
      1 ts Marjoram
      1 ts Soy sauce
           Salt & pepper to taste

MMMMM---------------------------PASTA--------------------------------
           Lasagna strips, enough for
           -- 3 layers

MMMMM-----------------------BECHAMEL SAUCE----------------------------
  3 1/2 c  Water
    1/2 c  Cashews
      1 ts Salt
    1/2 ts White pepper
      1 ea Bay leaf
      1 ds Nutmeg

MMMMM----------------------------ROUX---------------------------------
    1/4 c  Vegetable oil
    1/2 c  All-purpose flour

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  Mozzarella style soy cheese
           -- OR Italian style almond
           -- cheese (optional)
 
  Rinse lentils & cook for about 25 minutes until soft.  Drain,
  reserving the stock.
  
  Heat oil in a large skillet & saute onions for 3 minutes.  Add
  carrots, garlic & mushrooms & continue to saute for 10 minutes,
  stirring occasionally to prevent burning.  Add cooked lentils,
  tomatoes, tomato paste, herbs & soy sauce.  Add a little of the
  reserved stock if mixture is too dry.  Cover & cook for 20 minutes to
  ensure that the flavours are well blended.
  
  Meanwhile cook enough lasagna strips to make 3 layers.  Cook only
  till al dente.
  
  BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in
  the blender & blend till smooth.  Make the roux by heating the oil in
  a pot & stirring in the flour when hot.  Slowly add the cashew milk,
  add the bay leaf & bring to a gentle boil, stirring constantly.  When
  boiling, reduce heat to very low & simmer for about 1 minute or until
  the sauce starts to thicken.  Set aside.
  
  Oil a casserole dish.  Put a layer of lasagna in the bottom & layer
  with the lentil mixture followed by the bechamel sauce.  Repeat,
  ending with a layer of bechamel.  Top with shredded soy cheese if
  desired.  Bake at 350F for 35 minutes.  Let stand for 10 minutes
  before serving.
  
  Recipe by Mark Satterly
 
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21730                                        Date: 04-22-94  15:04
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Renaissance Pizza
 Categories: Main dish, Vegetarian
      Yield: 6 servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 c  Peeled, grated carrots
      1 c  Finely diced onions
      2 tb Minced garlic
    1/2 c  Finely diced celery
      2 tb Olive oil
  1 1/2 ts Sea salt
    1/4 ts White pepper
      1 tb Chopped fresh basil
      1 ts Oregano
      1 ts Parsley
      1 pn Black pepper
  1 1/2 ts Sweetener
      6 c  Tomato puree

MMMMM---------------------------DOUGH--------------------------------
    3/4 oz Dry yeast
  2 1/2 c  Warm water
      1 tb Sweetener
  2 1/4 c  Pastry flour
  2 1/4 c  Unbleached flour
      2 tb Olive oil
      1 ts Sea salt
           Cornmeal

MMMMM-------------------------SPICE MIX------------------------------
      2 tb Basil
      2 tb Oregano
      2 tb Parsley
    1/2 ts Garlic powder
    1/2 ts Black pepper

MMMMM---------------------VEGETABLE TOPPING--------------------------
      3 c  Halved & sliced onions
      2 c  Thickly sliced mushrooms
      2 c  Broccoli stems & florets
      2 c  Cauliflower pieces
      4 tb Olive oil
 
  SAUCE: Saute carrots, onions, garlic & celery in oil for 5 minutes.
  Add seasonings & saute another 5 minutes.  Add sweetener, then add
  tomato puree & simmer 1 to 2 hours.  Should yield 7 c sauce.
  
  DOUGH: Dissolve yeast in 1/2 c warm water with sweetener.  Let stand
  till yeast starts to foam.
  
  Mix flours together & combine yeast.  Add oil, salt & rest of water.
  Knead to amke a medium stiff dough.  Divide into two pieces.  Lightly
  oil 2 large rectangular pans & sprinkle with cornmeal.  Roll out each
  piece of dough to an even rectangular shape.  Let dough rise (about 1
  hour). Prebake doughs for 5 minutes at 350F or till the gluten sets.
  Remove from oven.
  
  SPICE MIX: Mix spices together till well blended.
  
  VEGETABLE TOPPING: Mix vegetables together & saute them in the oil
  for 4 to 5 minutes.  Remove from heat & transfer to a second pan if
  not using immediately.
  
  TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust.  Add about 3 c
  of vegetable topping & sprinkle 2 ts spice mixture over the top.  If
  so desired, spread 1 c shredded soy cheese over the top.  Bake at
  375F for about 10 minutes, longer if cooking from cold.  (I found it
  needed about 20 minutes or longer, so keep an eye on it).
  
  Brother Ron Pickarski, "Friendly Foods"
 
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21731                                        Date: 04-22-94  15:05
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Pierogies
 Categories: Main dish, Polish, Tofu, Vegetarian
      Yield: 4 servings
 
MMMMM---------------------------SHELL--------------------------------
      1 tb Warm liquid lecithin
      2 c  Whole wheat flour
      1 c  White flour
      1 ts Sea salt
      1 ts Cider vinegar
 10 1/2 oz Firm silken tofu
    1/2 c  Water

MMMMM-----------------------POTATO FILLING----------------------------
      6 md Potatoes, peeled & diced
      2 tb Smoked yeast (optional)
      1 ts Sea salt
    1/2 ts Black pepper
      1 tb Corn oil
      1 c  Finely diced onions
      5 oz Firm silken tofu

MMMMM------------------CABBAGE GARBANZO FILLING-----------------------
      2 tb Canola oil
      2 c  Finely diced cabbage
      1 c  Finely diced red onions
      1 ts Caraway seeds
    1/2 ts Black pepper
      2 ts Minced garlic
      1 ts Smoked yeast
      1 c  Hot water
    1/2 c  Garbanzo flour

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Vegan sour cream
 
  Warm lecithin by placing the bottle in simmering water on the stove
  till lecithin is runny.  Stir into the flours & salt & set aside.
  
  Blend the vinegar, tofu & water till smooth.  Combine with the flours
  handling till the dough has a medium stiff consistency.  Roll out
  dough on a floured board forming a 21" x 6" rectangle 3/16" thick.
  Cut into 8 equal pieces about 3" x 3" each.  (Rolling the dough a
  littel thinner may yield another 3 pieces).  Place about 1 1/2 tb
  filling on each piece.  Wet the edges of the dough.  Stretch one
  corner of the dough to meet the opposite corner, forming a triangle &
  press together, sealing the pierogi.
  
  Bring water to a simmer in a large pot.  Drop each pierogi carefully
  into the water & cook in the simmering water till the pierogi rises
  to the surface.  Remove & drain.  They can be sealed in a plastic
  wrap & kept in the fridge or frozen at this point.
  
  To serve the pierogi, saute in oil until lightly browned.  Serve with
  vegan sour cream.
  
  POTATO FILLING: Cook potatoes till soft.  Drain & mash immediately
  until they are smooth.  This should yield 4 c packed potatoes.  Add
  yeast, salt & pepper & mix well.
  
  Saute onions in oil till translucent.  Blend tofu till smooth.  Stir
  onions & tofu into the potato mixture.  This filing should keep
  refrigerated for a week.
  
  CABBAGE GARBANZO FILLING: Heat oil in a large skillet.  Add cabbage,
  onions & seasonings.  Cook for 5 minutes, stirring constantly.  Add
  water & flour & cook till thickened.  If necessary, add more flour a
  tb at a time.  This filling should keep in the fridge for a week.
  
  Brother Ron Pickarski, "Friendly Foods"
 
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21732                                        Date: 04-22-94  15:06
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Sauteed Tempeh with Lemon-Mustard Sauce
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      8 c  Stock
    1/2 c  Tamari or soy sauce
      8 oz Tempeh
    1/2 c  Unbleached all-purpose flour
      4 tb Vegetable oil
      4 tb Olive oil
    1/2 lb Oyster mushrooms
      2 ts Lemon juice
      1 ts Whole grain mustard
      2 tb Chives, chopped
 
  Combine 3-1/2 cups of stock with soy sauce.  Bring the stock to a
  simmer & steam the tempeh in the stock for 20 minutes. Remove the
  tempeh and allow to cool.
  
  Slice the tempeh into thin long strips and dust it in the flour.
  
  Heat the oil in a medium frying pan over medium heat.  Add the
  mushrooms and tempeh and saute until tempeh is golden and the
  mushrooms are well cooked, about 10 to 15 minutes.  Remove from the
  pan.
  
  Keep the pan hot and add 1/2 cup of vegetable stock and the lemon
  juice, then add the mustard and chives.  Simmer, uncovered, for one
  minute.
  
  Put the tempeh and mushrooms in a serving dish and cover with the
  lemon-mustard sauce.  Serve immediately.
  
  Adapted from, Ingrid Newkirk & PETA, "The Compassionate Cook"  Posted
  by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetarian Shepherds' Pie
 Categories: Main dish, Vegetarian, Mark's
      Yield: 4 servings
 
      1 tb Olive oil
      1 lg Onion, chopped
      2 ea Garlic clove, chopped
      2 md Carrots, diced
      2 ts Cumin
      1 ts Coriander
    1/2 ts Black pepper
      3 ea Tomatoes, diced
      2 tb Tomato puree
      1 tb Soy sauce
      1 c  Green lentils, dry
  1 1/2 c  Water
    1/2 ts Oregano
      1 tb Parsley
    1/2 ts Marjoram
      1 ts Sage
           Salt & pepper
      1 lb Mashed potatoes, seasoned
 
  Heat olive oil in a large pot & saute onions for 5 minutes.  Add
  garlic, stir-fry for 1 minute & then add the carrots & saute for a
  further 5 minutes.  Add cumin, coriander & black pepper & saute,
  stirring, for 1 minute.  Add the chopped tomatoes, tomato puree & soy
  sauce.  Cook gently, stirring occasionally, for 5 minutes.  Add the
  green lentils, stir well, ensuring that they are well coated with the
  other ingredients.  Pour in the water.  Raise heat, bring to a boil,
  reduce heat & simmer.  Add the rest of the ingredients & simmer for
  45 to 60 minutes, until the lentils are soft.  Stir occasionally, add
  more water if necessary.
  
  Transfer lentil mixture to a casserole.  Spread mashed potatoes over
  the top & bake in a 350F oven for 45 to 60 minutes, or until the
  potatoes are browned & crispy.  Serve with green vegetables & a salad.
  
  NOTE: If possible, make the pie ahead of time & let it sit for several
  hours before baking.
  
  Recipe by Mark Satterly
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21733                                        Date: 04-22-94  15:07
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Athlete's Delight
 Categories: Main dish, Pasta, Vegetables, Mark's
      Yield: 5 servings
 
      2 tb Olive oil
      1 md Onion
      2 ea Garlic cloves
      2 md Potatoes, diced
      2 c  Turnip, diced
  1 1/2 c  Tomatoes, diced
      1 c  Water
      2 tb Parsley
    1/2 ts Oregano
    1/2 ts Marjoram
      1 ts Basil
      1 pn Mint
      1 pn Dill
           Fettuccine
 
  Heat oil in a large pot.  Add onion & garlic & saute gently for 5
  minutes. Add potatoes & turnip & continue to saute for another 3
  minutes, stirring occasionally.  Mix in chopped tomatoes, raise heat
  & bring to a gentle boil.  Stir in the water & the rest of the
  ingredients, except for the fettuccine.  Simmer for 35 minutes or
  until all the vegetables are tender. Add more water if necessary.
  
  Meanwhile cook fettuccine according to package instructions.  When
  cooked, serve vegetables over cooked fettuccine.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Arrabbiata
 Categories: Main dish, Italian, Pasta, Vegetarian
      Yield: 4 servings
 
      2 ea Dried red chilies, crumbled
      6 ea Garlic cloves, chopped
      3 tb Olive oil
      1 c  Tomato sauce -=OR=- passata
           Salt & pepper
     12 oz Pasta of your choice
      3 tb Parsley, chopped
 
  Warm chilis & garlic in olive oil until the garlic is fragrant.  Add
  the tomato sauce or passata along with the salt & pepper.  Cook for 5
  to 10 minutes.  Cook pasta till al dente & drain.
  
  Serve pasta tossed with sauce & sprinkled with parsley.
  
  Marlena Spieler, "200+ Vegetarian Pasta Recipes"
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21734                                        Date: 04-22-94  15:07
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Re: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
And finally, for now...:)

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bean Chili
 Categories: Main dish, Vegetarian
      Yield: 8 servings
 
MMMMM---------------------------CHILI--------------------------------
      3 c  Black beans, soaked
      8 c  Water
      2 ea Jalapeno chilies, seeded &
           -- minced
      1 ea 1/2" piece ginger, grated
      1 ea Bay leaf
      1 c  Cilantro
      1 tb Cumin seeds
      2 tb Chili powder
    1/2 tb Oregano
    1/2 c  Sun dried tomatoes, chopped
      4 c  Plum tomatoes, chopped
    1/3 c  Bulgur wheat
    1/2 c  Boiling water
           Salt & pepper
    1/2 tb Mustard seeds
    1/2 ts Fennel seeds
      2 tb Extra-virgin olive oil

MMMMM--------------------ORANGE-PEPPER SAUCE-------------------------
      4 lg Orange bell peppers, roasted
           -- peeled & coarsely chopped
    1/2 c  Water
    1/2 tb Avocado oil
           Herb salt
           Cayenne
 
  Drain beans.  Place beans & water in a large pot & bring to a boil.
  Add chilies, ginger, bay leaf & half of the cilantro.  Cover & simmer
  till the beans are very tender, about 2 hours.
  
  Meanwhile, in a skillet, toast cumin seeds for a minute or two.  Add
  chili powder, oregano & tomatoes.  Stir & bring to a boil.  Cover &
  simmer for 30 minutes, stirring frequently.  In a separate pot,
  combine bulgur with hot water & let sit till softened.
  
  When black beans are tender, remove one cup & puree with some of the
  cooking water.  Combine puree with remaining beans, tomato sauce &
  bulgur & season.  Simmer gently for 10 minutes.
  
  Place mustard seeds in a pot over moderate heat.  Cover & cook till
  they begin to sputter.  Drop in the fennel seeds & cook for a few
  seconds.  Add to the chili.  Add rest of cilantro & oil.  Garnish
  bowls with Orange- Pepper sauce.
  
  ORANGE-PEPPER SAUCE: Place peppers in food processor & process into a
  chunky paste.  Add water & process until the colour lightens.
  Drizzlei n the oil, season & set aside till ready to serve.
  
  Yamuna Devi, "Yamuna's Table"
 

  From: Mark Satterly                   
MMMMM
 


-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21841                                        Date: 04-22-94  23:06
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
*** Quoting Luke Kozek to All dated 04-19-94 ***
> Anybody have any GREAT Vegitarian Recipies out there that you would like
> to share with me?
> 


Sure!

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Bean Flautas
 Categories: Vegetarian
      Yield: 4 servings
 
      2 ea 16 oz cans black beans
           -with liquid
      2 ts Chili powder
    1/2 ts Cumin
      1 cl Garlic
      1 ea Bay leaf
     12 ea 6 inch tortillas
      6 ea Green onions; minced
      2 ea Tomatoes; chopped
      1 c  Cheddar; grated
 
  In medium saucepan combine beans, bean liquid, chili powder, cumin,
  garlic and bay leaf.
  Simmer 10 mins, remove bay leaf.
  Drain bean mixture, reserving liquid.
  Mash beans, adding liquid until desired texture.
  
  Preheat oven 400.
  
  Fill tortillas with 1-2T heaping bean mixture, and top with green
  onions and tomatoes, and cheese.
  Roll up tube shaped and place in 9x13 pan, seam side down.
  
  Bake until lightly browned, about 15 mins.
  
  Use any leftover beans for dipping, or use salsa, sour cream or
  yogurt.
  
  
  From Vegetarian Times
  Typed by Lisa Greenwood
 

  From: Lisa Greenwood                  
MMMMM

-!- GEcho 1.00+
 ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21842                                        Date: 04-22-94  23:07
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Broccoli Strudel
 Categories: Vegetarian, Casseroles
      Yield: 6 servings
 
      1 tb Butter or olive oil
      1 c  Minced onion
      1 lg Brunch broccoli, finely chop
    1/2 ts Salt
           Lots of black pepper
      2 md Cloves garlic, minced
      2 c  Good bread crumbs
      2 c  Grated cheddar (opt)
      2 tb Lemon juice (more to taste)
     10 ea Sheets of filo pastry
      3 tb To 4T olive oil for filo
 
  1.  Preheat oven to 375.  Oil a baking tray.
  
  2.  Melt butter or heat 1T olive oil in a large skillet.  Add onion,
  and saute for about 5 mins over medium heat.
  
  3.  Add broccoli, salt, and pepper, and cook, stirring for about 5 mor
  minutes.  Add garlic, and saute until the broccoli is just tender
  <about 5 more minutes>.  Remove from heat.
  
  4.  Stir in bread crumbs, cheese, and lemon juice.  Taste to adjust
  seasoning.
  
  5.  To assemble:  Place on sheet of filo on a clean, dry countertop.
  Brush the top lightly with oil, then add another sheet.  Brush with
  oil, then add another.  Continue until you have a pile of five
  leaves.  Add half the filling, fold in the sides, and gently roll
  until you have a nice neat little log.  Brush the top with more oil,
  then carefully lift the pastry, and place it on the oiled baking
  sheet.  Repeat this proceedure to make a second roll, and place it
  next to the first one on the tray.
  
  6.  Bake 25-30 mins, until golden and exquisitely crisp.  Cut with a
  serrated knife, using a gentle sawing motion.  Serve hot or at room
  temperature.
  
  From the New Moosewood Cookbook
  Shared by Lisa Greenwood
 
MMMMM

-!- GEcho 1.00+
 ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21843                                        Date: 04-22-94  23:08
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: Luke Kozek                                   Mark:                     
  Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Cauliflower Cheese Pie with Grated Potato Crust
 Categories: Vegetarian, Casseroles, Side dishes
      Yield: 4 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Packed grated raw potato
    1/4 c  Grated onion
    1/2 ts Salt
      1 ea Egg white, lightly beaten
           Flour for your fingers
           A little oil

MMMMM--------------------------FILLING-------------------------------
      1 tb Olive oil or butter
      1 c  Chopped onion
      2 md Cloves garlic, minced
    1/2 ts Salt
           Black pepper to taste
    1/2 ts Basil
    1/4 ts Thyme
      1 md Cauliflower in sm pieces
      2 ea Eggs or 1 whole + 1 white
    1/4 c  Milk-lowfat ok
      1 c  Packed grated cheddar
           Paprika
 
  1.  Preheat oven to 400.  Oil 9 inch pie pan.
  
  2.  Combine grated pie potato and onion, salt, and egg white in a
  small bowl and mix well.  Transfer to the pie pan and pat into place
  with lightly floured fingers, building up the sides into a handsome
  edge.
  
  3.  Bake for 30 mins, then brush the crust with a little oil and bake
  it 10 more minutes.  Remove from oven, and turn the temp down to 375.
  
  4.  Heat the olive oil or butter in a large skillet.  Add onion,
  garlic, salt, pepper and herbs, and saute over medium heat for about
  5 mins.  Add cauliflower, stir and cover.  Cook until tender,
  stirring occasionally, about 8-10 minutes.
  
  5.  Spread half the cheese onto the baked crust <ok if it's still
  hot>. Spoon the sauteed veggies on top, then sprinkle on the
  remaining cheese. Beat the eggs and milk together, and pour this over
  the top.  Dust lightly with paprika.
  
  6.  Bake 35-40 mins, or until set.  Serve hot or warm.
  
  From the New Moosewood Cookbook
  Shared by Lisa Greenwood
 
MMMMM

-!- GEcho 1.00+
 ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21708                                        Date: 04-23-94  09:38
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Blanche Nonken                               Mark:                     
  Subj: Venison CR            1/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BN> I'm running out of things to do with venison, so I'd like venison recipes i
BN> you've got 'em.  Please?  Thank you all in advance!

These may not have been posted here a million times yet:

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Enchiladas
 Categories: Game, Mexico, Not interes
      Yield: 1 servings

      1 lb Ground beef
      1 lb Ground venison
      4 x  Garlic cloves, crushed
      3 tb Oil
    3/4 c  Cheese, sharp, grated
     12 x  Tortillas
    3/4 c  Black olives, chopped
  1 1/2 tb Chili powder
      1 ts Oregano
      3 cn Tomato Sauce

  Wrap tortillas in foil and place in a hot oven for 5 minutes while
  sauce cooks.

  Combine ingreds above except cheese - simmer for a few minutes. Fill
  tortillas with mixture - cover with any remaining sauce and cheese.
  Bake at 350 degrees for 15 minutes.

  Posted on GEnie Food & Wine RT Aug 18, 1993 by DAISY.LYN

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, GT Cookbook echo moderator at net/node
  004/005, Internet sylvia.steiger@lunatic.com


  From: Sylvia Steiger                  
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Jellied Venison Salad
 Categories: Not interes, Game
      Yield: 6 servings

MMMMM----------------UNIV TENN AGRICULTUR EXT SVC---------------------
  1 1/2 tb Unflavored gelatin
    1/2 c  Cold water
      1    Bouillon cube
  1 1/2 c  Boiling water
    1/4 c  Vinegar
    1/2 ts Salt
      2 c  Cooked, diced, leftover-
           - roast of venison
      2 tb Green pepper, chopped
      2 tb Pimiento,cut in small pieces
      4    Sweet pickles, chopped
      2 tb Celery, diced
      1 tb Onion, diced
      2 tb Cooked cut green beans

  Soak gelatin in cold water.  Dissolve bouillon cube and gelatin in
  boiling water.  Add vinegar and salt.  Cool this mixture and when
  just beginning to set add the rest of ingredients.  Pour into
  individual molds or greased 8-inch square baking dish.  Chill and
  serve on a bed of lettuce with mayonnaise.

  Posted 10-06-93 by LARRY CHRISTLEY on R-Cuisine

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, GT Cookbook echo moderator at net/node
  004/005, Internet sylvia.steiger@lunatic.com


  From: Sylvia Steiger                  
MMMMM
>>> Continued to next message

 * SLMR 2.1a * The more I know men, the more I like my computer!

-!- FidoPCB v1.5 beta-'j'
 ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21709                                        Date: 04-23-94  09:38
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Blanche Nonken                               Mark:                     
  Subj: Venison CR            2/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Venison Barbecue
 Categories: Not interes, Game, Bbq
      Yield: 6 servings

MMMMM----------------UNIV TENN AGRICULTUR EXT SVC---------------------
      3 lb Venison roast
      1 c  Catsup
      1 tb Salt
      2 tb Worcestershire sauce
    1/4 c  Vinegar
      1 tb Butter
    1/8 ts Cinnamon
      3    Slices lemon
      1    Onion, sliced thin
    1/8 ts Allspice

  Sear 3-pound roast of venison in frying pan.  Mix remaining
  ingredients in saucepan and bring mixture to boil, stirring to avoid
  burning, and simmer 10 minutes.  Cover venison with the sauce and
  roast in moderate oven (350 degrees F.).  Cook 1 1/2 to 2 hours -
  turning occasionally.

  Posted 10-06-93 by LARRY CHRISTLEY on R-Cuisine

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, GT Cookbook echo moderator at net/node
  004/005, Internet sylvia.steiger@lunatic.com


  From: Sylvia Steiger                  
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Venison Eggplant Casserole with Sour Cream Sauce
 Categories: Not interes, Game, Casserole
      Yield: 1 servings

MMMMM-----------------VENISON EGGPLANT CASSEROLE----------------------
  1 1/2 lb GROUND VENISON
      3 lb EGGPLANT (approx. 2 large)
    1/4 c  OLIVE OIL
      2 md ONIONS, chopped
      1    Clove GARLIC, minced
      1 c  PARMESAN CHEESE, grated
  1 1/4 ts SALT
    1/4 ts PEPPER
    1/2 ts NUTMEG
      1 ts BASIL (dried)
      2    EGGS, beaten

MMMMM----------------------SOUR CREAM SAUCE---------------------------
      3 tb BUTTER
      3 tb FLOUR
    1/4 ts SALT
  1 1/2 c  MILK
      1 c  SOUR CREAM

  CASSEROLE: Peel eggplant. Cube eggplant flesh. Toss with salt and
  allow to drain in a colander for 1/2 hour.

  Saute the eggplant in 2 TBS oil, stirring often until tender (about 15
  minutes). Remove from skillet and set aside.

  In same skillet, saute onion and garlic until limp. Add the venison,
  cooking until browned. Stir in cheese, salt, pepper, nutmeg, basil and
  eggs. Stir in cooked eggplant.

  Spoon eggplant mixture into a 2-quart, greased, casserole dish.  Bake,
  uncovered, in a preheated 350-degree oven for approximately 1 hour.
  Serve with sour cream sauce.

  SOUR CREAM SAUCE: Melt the butter. Blend in flour and salt; cook
  briefly to get rid of the "raw" taste of the flour (about 1
  minute--DO NOT brown). Whisk in the milk and cook, stirring
  constantly, until mixture thickens. Just before serving, stir in the
  sour cream. Add some additional cheese to the sauce if you'd like.

  Nutritional Information per serving:  xx calories, xx gm protein, xx
  gm carbohydrate, xx gm fat,  x% Calories from fat,  x mg chol,  xx mg
  sodium, x g dietary fiber

  Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie]

  MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005


  From: Sylvia Steiger                  
MMMMM
>>> Continued to next message

 * SLMR 2.1a * The more I know men, the more I like my computer!
-!- FidoPCB v1.5 beta-'j'
 ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21710                                        Date: 04-23-94  09:38
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Blanche Nonken                               Mark:                     
  Subj: Venison CR            3/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message

      Title: Muffin-Topped Venison Casserole
 Categories: Not interes, Game, Casserole
      Yield: 1 servings

MMMMM-------------------------CASSEROLE------------------------------
      1 lb GROUND VENISON
      3 oz MUSHROOMS, chopped
      2 tb VEGETABLE OIL
    1/2 c  ONION, chopped
    1/2 c  GREEN ONION, chopped
      1 ts SALT
    1/4 ts PEPPER
      8 oz TOMATO SAUCE
      2 tb LEMON JUICE

MMMMM-----------------------MUFFIN BATTER----------------------------
      1 c  ALL-PURPOSE FLOUR
  1 1/2 ts BAKING POWDER
    1/4 ts SALT
      1 tb SUGAR
    1/2 c  MILK
      1    EGG
      2 tb OIL or SHORTENING (melted)

  Preheat oven to 400-degrees.

  Drain mushrooms, reserve liquid. Combine mushrooms with oil, onion,
  green pepper, salt, pepper and saute over moderate heat approximately
  5 minutes or until veggies are tender. Add venison and cook, stirring
  until meat loses its red color. Remove from heat. Add tomato sauce,
  lemon juice and mushroom liquid. Pour into a 2-quart, greased,
  casserole.

  Prepare muffin recipe and cover meat mixture with muffin

  To make muffins: Sift together flour, baking powder, salt and
  sugar--set aside. Combine milk, egg and oil. Beat at medium speed
  with an electric mixer until blended--approximately 30 seconds. Add
  flour mixture and beat just until moistened--DON'T overbeat! Pour
  batter over meat mixture. Bake in a preheated 400-degree oven for 25
  minutes.

  You can make this, using ground beef too...still good.

  Ground venison, run twice through the grinder (and only AFTER
  freezing, never before), may be used in all the varied ways of using
  hamburger. This is easily the most versatile form in which to use
  venison, and one that disguises a variety of of shortcomings in the
  meat--from excessive age and lack of fat to an overly strong flavor.
  Grinding venison into hamburger is the ultimate tenderizer.

  Nutritional Information per serving:  xx calories, xx gm protein,
  xx gm carbohydrate, xx gm fat,  x% Calories from fat,  x mg
  chol,  xx mg sodium, x g dietary fiber

  Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie]

  MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Venison Loaf with Noodles
 Categories: Not interes, Game, Try it
      Yield: 1 servings

MMMMM------------------------VENISON LOAF-----------------------------
  1 1/2 lb VENISON, ground
    3/4 c  MILK
      1 pk LIPTON'S ONION SOUP MIX
      1    EGG, lightly beaten
  1 1/2 c  BREAD CRUMBS (soft)
    1/4 c  CATSUP
      1 tb BROWN SUGAR
      1 tb PREPARED MUSTARD
           -(Coleman's)
      4 sl JACK CHEESE

MMMMM---------------------POPPY SEED NOODLES--------------------------
    1/2 lb EGG NOODLES (3 cups),
           -uncooked
      2 tb BUTTER
    1/2 c  HALF-AND-HALF
    1/2 c  JACK CHEESE, grated
      1 ts POPPY SEEDS

  VENISON LOAF: Lightly oil a 9-inch ring mold.  Combine milk,
  onion soup mix, egg and bread crumbs. Let stand until mixture is
  mushy. Combine mixture with ground venison.  Shape into mold and
  turn out onto baking pan. (You can do this with any meatloaf:
  very pretty and easy to slice).

  Combine the catsup, brown sugar and prepared mustard. Brush
  mixture onto loaf.  Bake in a preheated 400-degree oven for 40
  minutes, brushing with catsup mixture once more during baking.

  Remove loaf from oven and arrange Jack cheese slices over
  loaf. Bake about 5 minutes longer until cheese melts. Slide
  onto serving plate. Fill center with Poppy Seed Noodles.
  POPPY SEED NOODLES: Cook the noodles according to directions on
  the package, or until tender. Drain well. Toss with butter,
  half-and-half and Jack cheese. Sprinkle on the poppy seeds and
  toss well to mix.

  Nutritional Information per serving:  xx calories, xx gm protein,
  xx gm carbohydrate, xx gm fat,  x% Calories from fat,  x mg
  chol,  xx mg sodium, x g dietary fiber

  Posted on GEnie Food & Wine RT Jun 10, 1993 by COOKIE-LADY [Cookie]

  MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005


  From: Sylvia Steiger                  
MMMMM


 * SLMR 2.1a * The more I know men, the more I like my computer!

-!- FidoPCB v1.5 beta-'j'
 ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21656                                        Date: 04-22-94  00:35
  From: Marianne Riolo-minahan                       Read: Yes    Replied: No 
    To: Les Brown                                    Mark:                     
  Subj: Re: Wanted - Scalloped Po
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting Les Brown to All <=-

 LB> @SUBJECT:Wanted - Scalloped Potatoes                                

 Les - As requested.                  Marianne

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ESCALLOPED POTATOES
 Categories: Vegetables, Ourrecipes
      Yield: 4 servings
 
      2 lb POTATOES
    1/2 c  ONIONS, chopped
      3 tb ALL-PURPOSE FLOUR
      1 ts SALT
    1/2 ts BLACK PEPPER
      3 tb BUTTER
  2 1/2 c  MILK
      1 tb BUTTER
 
  PREHEAT OVEN TO 350F. PARE POTATOES AND SLICE THINLY. GREASE A 2 QUART
  COVERED CASSEROLE. MAKE WHITE SAUCE: HEAT 3 tbsp. BUTTER IN A SMALL
  SAUCEPAN OVER LOW HEAT. BLEND IN FLOUR, SALT AND PEPPER. COOK, OVER
  LOW HEAT, STIRRING CONSTANTLY, UNTIL BUBBLY AND SMOOTH; REMOVE FROM
  HEAT AND STIR IN MILK. HEAT SAUCE TO BOILING, STIRRING CONSTANTLY.
  BOIL AND STIR 1 min. LAYER 3/4 OF THE POTATO SLICES, 3/4 OF THE WHITE
  SAUCE AND ALL OF THE ONION IN THREE LAYERS IN THE CASSEROLE.  TOP
  WITH THE REST OF THE POTATOES AND WHITE SAUCE.  DOT WITH 1 tbsp.
  BUTTER. COVER CASSEROLE AND BAKE AT 350F 35 MINUTES. UNCOVER AND COOK
  AN ADDITIONAL 1-1.5 HOURS UNTIL POTATOES ARE TENDER. LET STAND 5-10
  MINUTES BEFORE SERVING.
 

  From: Marianne Riolo-minahan          
MMMMM
 


-!- xMail 1.00/Pro
 ! Origin: Theorem Beach, Viola, DE  (1:2600/140)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21646                                        Date: 04-20-94  19:46
  From: Tran Bronstein                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Watermelon
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Watermelon (4)

4 cups diced watermelon
1 lemon
2/3 Tbsp sugar or honey
1 cup ice

Blend.




___
 X WinQwk 2.0b#0 X Unregistered Evaluation Copy

-!- Maximus 2.01wb
 ! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21674                                        Date: 04-22-94  09:50
  From: Judy Spinella                                Read: Yes    Replied: No 
    To: Blanche Nonken                               Mark:                     
  Subj: yes, deer
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BN=>This winter, a friend had a close encounter with a deer on the road.  His
BN=>freezer isn't large enough, so we ended up with about 2/3 of the deer.
BN=>Anyway, I'm running out of things to do with venison, so I'd like venison
BN=>recipes if you've got 'em.  Please?  Thank you all in advance!
 Blanche,
    What we did with the deer meat is follow any recipe calling for beef
    in it.  And just cook it about the same way.   I have used it in
    spagetti sauce and also chili .  And for the left over shoulder
    roast I took it and made the best vegatable soup with it.
  Here is the camping recipe for steaks that my late father use to cook
  for us at the cabin.

 6 vension steaks
 2 onions
 1 clove garlic
 2 cups of Muskatel

First dad would marninate the steaks in the muskatel or grandma's home
made wine. For about an hour  then he would heat up the iron skillet
with a little oil and then add the garlic and onion. The garlic was
chrushed and the onion was sliced. Sometimes he would add mushrooms.
Then fried up the steaks until done then added the marniate and finished
off the last five minutes.  Then take steaks out of pan and also the
onion and mushrooms next add flour and water to the sauce to make the
gravy.


 * OLX 2.2 * Everyone has a photographic memory, some don't have film.
-!- Renegade v1-2 Exp
 ! Origin: The Data Emporium / Cville, PA 412-626-1608 (1:2615/3)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21759                                        Date: 04-22-94  10:53
  From: Wesley Pitts                                 Read: Yes    Replied: No 
    To: Blanche Nonken                               Mark:                     
  Subj: yes, deer *CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
While modeming down the Information Superhighway, Blanche Nonken said:

 BN> This winter, a friend had a close encounter with a deer on the
   > road.

What was a deer doing on the Information Superhighway?

Why did the deer cross the road?  What?  He only made it half-way?  Oh
well, try this deer, dear:

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Tabasco Classic - Venison Chops Marchand de Muscadine ***
 Categories: Venison, Hot, Game, Tabasco
      Yield: 4 servings

      8    Venison Chops, 4 Ounces Each
  1 1/4 ts Tabasco Pepper Sauce
           Salt
    1/4 lb Butter Or Margarine, Soften
      1 tb Vegetable Oil
    1/2 c  Sliced Green Onions
      1 c  Dry White Wine
    1/2 c  Muscadine Jelly
    1/4 ts Salt
           Chopped Fresh Parsley

  Avery Island and the country around it abound in game, especially
  wild ducks and geese, snipe, woodcock, doves and deer.  We age our
  venison for at least four weeks and cook it rare.  We use muscadine
  jelly from Callaway Gardens for our sauce, but you can use any
  flavorful fruit jelly, such as grape or guava.
  ---------------------------------------------------------------------
  Season the chops with 1 teaspoon of the Tabasco sauce and
  sprinkle them with salt.  In a large skillet, melt 1 tablespoon of
  the butter and the oil over medium-high heat.  In two batches, cook
  the chops for 5 minutes, turning once, and remove to a warm platter.

  Melt 2 tablespoons of the butter in the same skillet.  Add the green
  onions and cook, stirring frequently, for 3 minutes, or until tender.
  Stir in the wine.  Bring to a boil and boil rapidly to reduce to 1/2
  cup.  Stir in the jelly until it is melted.  Add the remaining 1/4
  teaspoon Tabasco sauce and salt to taste.  Remove from the heat.
  Stir in the remaining 5 tablespoons butter, a tablespoon at a time,
  until the sauce is slightly thickened. Serve over the chops.
  Sprinkle with parsley.

  From: The Tabasco Cookbook.


  From: Wesley Pitts                    
MMMMM

-=wp=-

  _
_| ~-.
\, *_}  <-- Deep in the Heart of Texas
  \)

Bryan, TX


  
... This is not a tagline
-!- Pocat's Den BBS...
 ! Origin: Pocat's Den BBS (409)268-0286  (1:117/142)
