The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/mmveggie.txt

Text File | 1993-01-08 | 21KB | 534 lines

------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Meatless Loaf
Categories: Main dish
  Servings:  6

      1 c  Cooked brown rice
      1 ea Egg
      2 T  Chopped onions
      1 t  Salt
      2 c  Crushed peanuts
      2 c  Cottage cheese
      2 T  Olive oil
    1/2 t  Pepper

  Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.

  From: Theresa Bryant

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Hot and Sour Soup
Categories: Vegetarian Soups
  Servings:  4

    1/2 c  Dried mushrooms
      1 c  Warm water
      3 c  Vegetable stock (see *)
      1 T  Dry sherry
    1/2 c  Sliced bamboo shoots **
      4 oz Tofu, diced
    1/2 c  Frozen peas, thawed
      2 T  White wine vinegar
      1 T  Soy sauce
      2 T  Cornstarch
    1/4 c  Water
    1/2 t  White pepper  1/2to 3/4 t.
      1 t  Seasame oil
      1 ea Egg, lightly beaten
      2 ea Green onions ***
      1 x  Salt (to taste)

  * See vegetable stock recipe or use Vegetarian- style instant bouillon.
  For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon
  vegetable-flavored granules or 1 cube vegetable stock base in 1 cup
  boiling water.
  ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts.
  *** (including tops) Cut into 1-inch diagonal slices.

  Cover mushrooms with water and let stand for 30 minutes.  Remove
  mushrooms; cut off and discard stems.  Thinly slice mushrooms and set
  aside.  Measure soaking water (discard any sandy portion at the bottom)
  and add enough stock to make a total of 4 cupcs liquid.  Place in a
  2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.  Bring to
  a boil, then reduce heat; cover and simmer for 15 minutes.  Add tofu,
  peas, white vinegar, and soy; heat for 3 minutes.

  In a small bowl, stir together cornstarch and the 1/4 cup water.  Add to
  soup and cook, stirring, until slightly thickened.  Turn off heat.  Add
  pepper and seasameoil.  Stirring continuously, slowly pour egg into soup.
  Sprinkle with onion; add salt to taste.  Makes four 1-1/2 cup servings.

  Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams
  cholesterol, 95 calories.

  From: Sunset Menus & Recipes for Vegetarian Cooking

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Quick Vegetable Stock
Categories: Vegetarian Soups Vegetables
  Servings:  1

      3 ea Carrots, large
      1 ea Turnip, large
      2 ea Stalks celery
      2 ea Onions. large
      2 T  Butter
      3 qt Water
      2 t  Salt
      6 ea Large sprig parsley
    1/2 ea Bay leaf
      1 t  Thyme leaves

  Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
  Melt butter in 8-quart pan over medium heat.  Add chopped vegetables and
  cook, stirring occasionally, until vegetables turn golden (about 15
  minutes).

  Add water, salt, parsley, bay leaf, and thyme leaves.  Cover and bring to a
  boil.  Reduce heat and simmer for 1-1/2 hours.  Strain and discard
  vegetables.  Makes 2-1/2 quarts stock.
  You can adjust the seasoning to suit your taste by adding 2 cloves, peeled
  garlic, several peppercorns, or your favorite herbs.  You can freeze extra
  stock for future use.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Zucchini Frittata
Categories: Vegetarian Main dish Vegetables
  Servings:  6

      2 T  Salad oil
      1 x  Small onion, finely chopped
      1 x  Clove garlic, minced/pressed
      2 x  Large Swiss Chard *
      1 x  Med-sized zucchini chopped
      6 x  Eggs
    1/8 t  Pepper
    1/4 t  Dry basil
    1/4 t  Oregano leaves
      1 c  3oz. grated Parmesan cheese

  A frittata is a flat omelet with a meledy of vegetables and herbs mixed
  into it.  This recipe calls for zucchini and chard, but you can substitute
  any summer squash for zucchini, and spinach for the chard.

  * Swiss chard leaves (including stems), coarsley chopped

  Heat oil in a wide frying pan over medium heat.  Add onion,
  garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables
  are soft (about 5 minutes).  Remove from heat and let cool slightly.

  Beat eggs lightly with pepper, basil, and oregano.  Stir in cheese and
  vegetables.  Pour into a greased 9-inch pie pan.  Bake in a 350 degree
  oven for 25 to 30 minutes or until puffed and brown.  Serve hot or at room
  temperature.

  Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams
  cholestrol, 204 calories

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Finnish Summer Soup
Categories: Vegetarian Soups Vegetables
  Servings:  5

      2 c  Water
      6 x  Small thin skinned potatoes*
      1 t  Salt
    1/8 t  White pepper
      2 T  Butter or margarine
      6 x  Small boiling onions **
     12 x  Young fresh baby carrots ***
    1/2 lb Young fresh green beens ****
      2 c  Fresh sshelled tiny peas
      2 c  Half and half (light cream)
      3 T  All purpose flour

  * Potatoes peeled and halved
  ** or 6 green onions (including tops), cut into 3-inch lengths
  *** 1/2 lb.
  **** cut into 1-inch lengths

  Heat water to boiling in a wide 5-quart pan; add potatoes.  Reduce heat;
  cover and simmer for 5 minutes.  Add salt, pepper, butter, onions,
  carrots, and green beans; simmer for 8 more minutes.  Add peas and cook
  for another 2 minutes or until vegetables are crisp-tender.

  In a small bowl, stir together half and half and flour until smooth; stir
  into simmering vegetables.  Cook, stirring until soup slightly thickened
  (about 5 minutes)  Serving size: 1-2/3 cup

  Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams
  cholesterol, 292 calories

  May be served with open faced sandwiches of cream cheese on rye, decorated
  with sliced vegetables.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Make-ahead Gazpacho
Categories: Vegetarian Soups
  Servings:  6

      2 c  Vegetable Stock
      2 c  Tomato juice
      2 T  Lemon juice
      2 T  Green taco sauce
      1 t  Sugar
    1/2 t  Garlic salt
    1/8 t  Pepper
      1 x  Cucumber  *
      1 x  Green pepper **
      4 x  Large tomatoes ***
      3 x  Green onions ****

  *     Cucumber, peeled, seeded, and coarsley chopped
  **    Green pepper, seeded and diced
  ***   Tomatoes, peeled and coarsely chopped
  ****  Green onions (including tops) thinly sliced

  In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
  juice, taco sauce, sugar, garlic salt, and pepper.  Leave uncovered and
  bring to a boil.  Stir in cucumber, green pepper, tomatoes, and onion;
  bring mixture, uncovered to a boil again.  Remove from heat and cool.
  Cover and refrigerate until well chilled.  Serving size: 1 cup

  Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
  calories.

  An easy make-ahead soup to begin a meal with.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chiles Rellenos Casserole
Categories: Vegetarian Mexican Main dish Vegetables
  Servings: 10

      2 cn Whole green chili peppers*
      3 c  Sharp Cheddar cheese**
      4 ea Green onions, sliced
      3 c  Shredded mozzarella cheese
      6 ea Eggs
      4 c  Milk
    3/4 c  All-purpose flour
    1/4 t  Salt
      2 cn Green chili salsa

  * 7 oz. cans
  **shredded (approx. 12 oz.)

     Split chili peppers lengthwise and remove seeds and pith.  Spread
  chilies in a single layer in a greased 9x13-inch baking dish.  Sprinkle
  Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
  chilies.
     In a bowl, beat eggs, milk, flour, and salt together until smooth.
  Pour over chilies and cheese.  Bake in a 325 degrees oven for 50 minutes or
  until a knife inserted in custard comes out clean.
     Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
  Sprinkle over casserole and return to oven for 10 minutes or until cheese
  melts.  Let stand for 5 minutes before serving.

  Per Serving:  33 grams protein, 22 grams carbohydrate, 271 milligrams
  cholesterol, 490 calories.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Fried Tortilla Chips
Categories: Appetizers Mexican Vegetarian
  Servings:  4

      8 ea Corn tortillas
      1 x  Salad oil

     Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.  Pour
  about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high
  to high heat.  When oil is hot enough to make a piece of tortilla sizzle,
  add tortilla pieces, a handful at a time, and stir to separate.
     Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon
  and drain on paper towels.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Cantaloupe Melba
Categories: Desserts Fruits Vegetarian
  Servings:  8

      2 c  Fresh raspberries*
    1/3 c  Sugar
      2 T  Orange-flavored liqueur**
      2 ea Cantaloupes
      3 c  Raspberry sherbet

  * Or unsweetened frozen raspberries, defrosted
  **Or raspberry-flavored brandy (optional)

     In a blender or food processor, whirl raspberries until pureed.  Pour
  through a sieve to remove seeds.  Stir sugar and liqueur (if used) into
  puree and mix well; cover and chill.
     Halve cantaloupes and remove seeds; peel and cut into thin slices.
  Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
  Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry
  sauce over sherbet.
     Raspberry sherbet in goblets lined with sliced cantaloupe and topped
  with Melba sauce would make a memorable finale for a menu featuring an egg
  and cheese dish.

  Per Serving (including liqueur):  2 grams protein, 45 grams carbohydrate,
  no cholesterol, 186 calories.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sweet and Sour Soybeans
Categories: Vegetarian Main dish Vegetables
  Servings:  6

      1 x  Sweet-sour sauce (see below)
      2 T  Salad oil
      1 ea Large onion cut 1" squares
      2 ea Large carrots cut 1/4" slice
      1 ea Clove garlic, minced/pressed
      1 ea Green pepper *
    3/4 c  Fresh pineapple chuncks **
      2 ea Tomatoes, cut in wedges
  2 1/2 c  Cooked soybeans ***

  *    Seeded and cut into 1" squares
  **   or canned pineapple chuncks drained
  ***  3 to 3-1/2 hours cooking time after sooking

  Prepare sweet-sour sauce and reserve.
  In a bowl combine 1-1/2  t. each cornstarch, soy sauce, and dry sherry;
  1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock.

       Heat oil in a wide frying pan over high heat; add onion, carrots, and
  garlic and cook stirring for about 3 minutes or until vegetables are
  crisp-tender.  Add green pepper and cook for 1 minute.  Add pineapple,
  tomatoes, and soybeans and cook for 2 minutes or until hot.  Stir
  sweet-sour sauce, pour into pan, and continue to cook, stirring, until
  sauce bubbles and thickens.

  Per serving:  10 grams protein, 72 grams carbohydrate, no cholesterol, 391
  calories

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Zucchini Fiesta Salad
Categories: Vegetarian Salads Vegetables
  Servings:  4

    1/2 lb Small zucchini*
    1/2 lb Small crookneck squash*
      2 T  Lemon juice
    1/4 c  Salad oil
    1/2 t  Salt
      1 x  Dash of pepper, ground cumin
      1 ea Green onion, thinly sliced
    1/3 c  Diced green chilies
    1/3 c  Pimento-stuffed olives**
      1 pk (3 oz.) cream cheese***
      1 ea Small avocado
      1 x  Lettuce leaves
      1 x  Fresh coriander (cilantro)

  *   Cut crosswise in 1/4 inch-thick slices.
  **  Cut in half crosswise.
  *** Cut in 3/4-inch cubes.

      Steam zucchini and crookneck squash over boiling water until
  crisp-tender (about 3 minutes).  Plunge into ice water to cool; drain well.
      In a large bowl, combine lemon juice, oil, salt pepper, and cumin.
  Add drained squash and stir lightly; chill for 30 minutes.  Add onion,
  chilies, olives, and cheese.  Peel and pit avocado; cut into small cubes.
  Add to salad and mix lightly.
      To serve, arrange lettuce leaves on 4 salad plates.  Mound equal
  portions of salad on each plate.  Garnish each salad with a sprig of
  coriander.

  Per Serving:  5 grams protein, 10 grams carbohydrate, 24 milligrams
  cholesterol, 335 calories.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Salad-in-a-Boat
Categories: Vegetarian Salads Vegetables
  Servings:  6

    2/3 c  Water
      5 T  Butter or margarine
    1/4 t  Salt
    2/3 c  All-purpose flour
      3 ea Eggs
    3/4 c  Shredded Swiss cheese
  1 1/2 c  Small spinach leaves
      8 ea Cherry tomatoes
----------------------------EGG-VEGETABLE SALAD----------------------------
    1/2 c  Mayonnaise
      1 t  Dijon mustard
    1/4 t  Ground cumin
      1 c  Raw cauliflower, sliced
    1/4 lb Raw mushrooms, thinly sliced
      1 c  Frozen peas (thawed)
      1 c  Celery, thinly sliced
      2 ea Green onions & tops, sliced
      6 ea Hard-cooked eggs

    In a 2-quart pan, bring water, butter, and salt to a boil.  When butter
  melts, remove pan from heat and add flour all at once.  Beat until well
  blended.
    Return pan to medium heat and stir rapidly for 1 minute or until a ball
  forms in middle of pan and a film forms on bottom of pan.  Remove pan from
  heat and beat in eggs, one at a time, until mixture is smooth and glossy.
  Add cheese and beat until well mixed.  Spoon into a greased 9-inch round
  pan with removable bottom or spring-release sides.  Spread evenly over
  bottom and up sides of pan.
    Bake crust in a 400 degree oven for 40 minutes or until puffed and
  brown; turn off oven.  With a wooden pick, prick crust in 10 to 12 places;
  leave in closed oven for about 10 minutes to dry.  Remove pan from oven
  and cool completely.  Remove crust from pan.
    Prepare egg-vegetable salad.  In a bowl, stir all ingredients except
  eggs together as listed.  Coarsely chop the 6 hard-cooked eggs; gently
  fold into vegetable mixture.
    Line bottom and sides of boat with spinach leaves.  Cut each tomato
  in half.  Pile egg salad over spinach and garnish with cherry tomatoes.
  Cut boat in thick wedges.

  Per Serving (including salad):  18 grams protein, 19 grams carbohydrate,
  436 milligrams cholesterol, 483 calories.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Spanakopita
Categories: Vegetarian Vegetables Pies
  Servings: 10

      1 x  Salt (sea salt preferred)
      1 ea Onion chopped
    1/2 lb Fresh mushrooms sliced
      1 x  Olive oil and butter
      1 ea Minced clove of garlic
      1 x  Fresh ground pepper (taste)
      6 ea Eggs
    1/2 lb Feta cheese
    1/2 c  Grated parmesan
    1/4 c  Chopped fresh parsley
      1 t  Organo
    1/4 t  Dried rosemary (optional)
    1/4 lb Butter (1 stick)
      1 lb Phyllo dough

  ** may use 2  12oz pkgs. frozen spinach
  If using fresh spinach, wash the spinch and remove the rough stems.  Place
  in large bowl and sprinkle heavily with salt.  Rub the salt into the
  leaves by thakin them up, a bunch at a time, and rubbing them between your
  hands;  the volume of spinach will decrease drastically as you do. Tear
  the sponach up as you do this. Rinse the salt off thoroughly and dry the
  spinach, squeezing it in bunches in a towel.  (If using frozen spinach,
  just let it thaw and squeeze out the excess moisture.)
  Saute the onion and mushrooms in a little olive oil and butter with the
  garlic and salt and pepper to taste. When both onions and mushrooms are
  tender remove from heat.
  Beat the eggs in a large bowl and crumble in the feta, add the parmesan,
  then the spinach, onions, mushrooms, stir in the parsley, organo,
  rosemary, some freshly ground pepper, and a little salt (remembering the
  feta is very salty

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bean Vegetable Medley
Categories: Vegetarian Main dish Vegetables
  Servings:  4

      3 T  Vegetable oil
      1 x  Large onion, diced
      2 x  Stalks celery, sliced
      1 x  Med. green pepper, *
      2 x  Med. tomatoes, diced
      2 c  Red kidney beans, drained **
      1 pk Frozen baby lima beans,10 oz
      1 c  Quick cooking barley
    2/3 c  Chopped parsley
  1 1/2 t  Salt
      1 t  Dried basil leaves
    1/4 t  Ground black pepper
      3 c  Boiling water
      2 T  Grated Cheddar cheese

  Tips:  This dish can be assembled and baked later.  Add the boiling water
  just before baking.  Baking time should be increased by 15 minutes when
  starting refrigerated temperature.

  *  Green pepper cut into strips.
  ** 15-1/2 oz. cans each.

     Heat oil in a large skillet.  Add onion, celery, and green pepper.
  Cook slowly for 10 minutes.  Do not brown.
     Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black
  pepper.
     Transfer mixture to a buttered 2-to 3 quart casserole with lid.  Add
  boiling water.  Cover.
     Bake at 350 degrees F for 1-1/2 hours or until barley is tender and
  liquid is absorbed.  Sprinkle with grated cheese before serving.

  Good served with:  Marinated, slightlt blanched mixed vegetables, hot
  French bread and butter.

  From:  My Great Recipes

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Baked Stuffed Peppers
Categories: Vegetarian Main dish
  Servings:  4

    1/2 c  Long-grain brown rice
      1 x  Salt
      4 x  Large sweet peppers, *
      3 T  Butter or margarine
      1 x  Medium onion, chopped
    1/2 c  Finely diced celery
    1/2 c  Sunflower seeds
    1/4 c  Minced parsley
      2 ea Eggs, slightly beaten
    1/4 t  Dried oregano leaves,crumble
    1/4 c  4 oz. chopped green chiles
      1 x  Black pepper
    1/2 c  Shred. sharp Cheddar cheese

  * Red or green peppers.

     Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until
  tender.  Drain if necessary.  Set aside.
     Cut peppers in half.  Remove seeds and white membrane.  Parboil peppers
  in boiling salted water for 5 minutes.  Arrange in slightly oiled, shallow
  1-1/2 quart baking dish.
     Melt butter in small skillet.  Add onion, celery, and sunflower seeds.
  Saute until onion is tender.
     Remove from heat.  Stir into rice.  Add parsley, eggs,oregano, chiles,
  black pepper, and salt to taste.  Fill peppers with mixture.  Sprinkle
  cheese on top.  Put about 1/3 cup hot water in bottom of dish.
     Bake at 400 degrees for about 20 minutes.

  Good served with:  Stewed tomatoes and corn bread (bake corn bread along
  with peppers).

  From:  My Great Recipes

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