Current Shareware 1994 January/SHAR194.ISO/homecook/il_cook.zip/MEATLESS

Text File | 1993-09-04 | 15KB | 399 lines

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   That's exactly what I wanted.  I really would like to be able to collect
   some *really* good recipes to share with neighbors this Christmas time.
   I want to impress the socks off them.  These ought to do it! <BG>
   Thanks.
   ***********************************************************************



---------- Recipe via Meal-Master (tm) v7.04

      Title: Vegetable Chili
 Categories: Vegetables
   Servings:  4

      1 ts Olive Oil                           1 cn 19 oz, Kidney Beans
      1    Large Onion, chopped                1 tb Chili Powder
      2    Cloves of Garlic, chopped           1 ts Ground Cumin
      2    Medium Carrots, sliced              1 ts Dried Oregano
      1 c  Celery, sliced diagonally                Salt
      1    Medium Zucchini, quartered               Freshly Ground Black Pepper
      1    Red or Green Pepper                 1 pn Granulated Sugar
      2    Jalapeno Peppers                         Shredded Mozzarella
      1 cn 28 oz, Tomatoes, chopped

  In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots
  and celery. Microwave covered at High for 7 to 8 minutes or until vegetable
  are almost tender. Add zucchini, peppers, canned tomatoes including liquid,
  kidney beans including, chili powder, cumin and oregano. Microwave covered
  at High for 16 to 18 minutes or until zucchini is tender. Let stand,
  covered for 5 minutes. Season to taste with salt, pepper and pinch of
  sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or
  mozzarella and serve. Serves 4. From The Gazette, 91/02/27.

       J.R. Byers
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 ■ SLMR 2.0ß ■ ■ GOD!!OHGOD!!OHGOD!!OOOOHHHHHHHHGOOOOOOD!!OHGOD!!OHGOD!!





     Title: Tabouli
Categories: Salads
  Servings:  10 servings, 1/2 cup each

  Tabouli is my family's favorite summertime garden salad.  My family
  requires the parsley stems finely chopped (about 2 mm) and light on
  the pepper.  I often prepare the basic recipe, the options can be
  added as available for a hundred variations!

      1 cup dry bulgur wheat, #2 cracked
      1 tsp. salt
      1 cup boiling water
      1/4 tsp. minced garlic (or powder or crushed fresh)
      1/2 tsp. dried oregano (or 1 tsp. fresh sliced)
      Dash cayenne pepper (light dash for my family!)
      1/4 cup olive oil, extra virgin
      1/3 cup lemon juice (or lime juice), fresh squeezed is tasty!
      1/4 cup green onion, finely chopped
      1 bunch fresh parsley, finely chopped
      1 lb. (3 medium) tomatoes, finely diced
      1 cucumber, diced, optional
      1 green bell pepper, diced, optional
      1/2 cup cooked chickpeas, optional (not for my family!)
      1/2 cup coarsely grated carrot, optional
      6 black olives, sliced, optional
      1 oz. feta cheese, crumbled, optional
      10 lettuce leaves, optional

  In quart bowl, place bulgur, salt, garlic, oregano, and cayenne
  pepper.  Pour boiling water over mixture, cover and let stand for
  1/2 hour, water will be absorbed.  Add olive oil and lemon juice.
  Use fork to loosen the bulgur mix.  In salad mixing bowl, toss
  vegetables and stir in bulgur mixture.  Best if refrigerated several
  hours before serving.  Looks nice to serve over a lettuce leaf and
  garnish with feta or olives.

 (C) 1992 by Oscar Rhudy, e-mail: Internet, [e-mail]
 Non-exclusive permission hereby granted for unrestricted sharing.

     Oscar Rhudy





■ OLX 2.1 TD ■ NR] ■ New restaurant on the moon.Great food,no atmosphere





Here's one for the cookbook.  This recipe was entered in a contest and
won the grand prize (see note at the end of the recipe).  I've tried
it as well and it is very tasty!

---------- Recipe via Meal-Master (tm) v7.04

      Title: Grand Prize Winner Black Bean Tamale Pie (Greta Weingast)
 Categories: Main dish
   Servings:  4

    1/2 c  Onions, diced
    1/3 c  Green peppers, diced
      8 oz Ground turkey
      8 oz Canned black beans, drained
      8 oz Tomato sauce
      1 pk Taco seasoning mix
      1 c  Cornmeal
      2 ts Sugar
    1/2 ts Salt
      1    Egg, beaten
    1/3 c  Milk
      2 tb Vegetable oil
      1 c  Canned corn, drained
      4 oz Grated cheddar cheese

  Preheat oven to 350°.  Spray a 9" pie plate with nonstick cooking spray
  and set aside.

  Spray a medium sized skillet with nonstick cooking spray.  Sauté onions
  and green pepper until tender, about 3-5 minutes.  Add turkey and cook
  until no longer pink, breaking the meat up into small chunks as you cook.
  Stir in beans, tomato sauce, and taco seasoning mix.  Set aside.

  In a medium bowl, combine cornmeal, sugar, and salt.  In a separate small
  bowl mix the egg, milk, and oil.  Add egg mixture to cornmeal mixture and
  combine well.  Stir in drained corn.  Press the cornmeal mixture into the
  prepared pie plate like a crumb crust.  Spoon the bean mixture on top of
  the cornmeal "crust".  Bake 20 minutes.  Sprinkle the top of the pie with
  grated cheese and bake an additional 5 minutes, or until the cheese is
  melted.  Let stand 5 minutes before serving.

  This recipe, by Greta Weingast of Benecia California, won the $10,000
  Grand Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest.
  The original recipe of course calls for Chedarella rather than any old
  grated cheddar cheese!





 ■ OLX 2.1 TD ■ If you are a vegetarian, can you eat animal crackers?






                         Spicy Pinto Beans

                          by Gayle Hudson

 4 cups pinto beans (or mixture of dry beans), washed and sorted
 1 yellow onion, chopped
 1 (28 oz.) can whole (or crushed) tomatoes with juice
 3 cloves garlic, sliced (or to taste)
 2 ribs celery, sliced thin
 2 smoked ham hocks, or about 1 cup chopped ham
 1 tbsp chili powder
 1 tsp salt
 1 tbsp ground cumin
 1 package instant chicken broth (seasoning), or enough chicken
   stock to fill crock pot with ingredients
 1/3 cup Pace Picante sauce (medium), optional

Soak beans in water and the salt overnight in enough water to cover
(keep in mind that beans will expand and should not be exposed
above water line). In morning, drain, but do not rinse. Add remaining
ingredients, stirring well to combine thoroughly; picante sauce will
give beans a spicy, hot flavor. Add enough water or chicken stock to
fill to top. Do not use instance chicken seasoning if you use
chicken stock.

Bring to boil in crock pot (this takes at least one hour at highest
settings...to speed up process, heat water/stock in microwave, then
return to pot), then reduce temperature to 350 for the day.

To serve in the evening, I usually start the beans at 6 a.m., bring
to boil by 7:30 a.m. and cook until 6 p.m. Stir again thoroughly and
serve over rice or cornbread. Also very good when reheated.

      Jim Middleton





        ********************************************************
        JOHN...at your earliest convenience, PLEASE get me the
        recipe for Glenfiddich.  Would ya do that for me, laddie?
        ********************************************************





   My fondness for this particular recipe no doubt also stems
from the fact that I sometimes feel that not even by the time I
die will I ever get enough of chickpeas.  (Incidentally, in three
decades of residence in Munich and Berlin I never got around to
asking a philologist to enlighten me as to the German word for
them: »Kiechererbsen« -- literally giggle-peas!)

                          CHICKPEA CURRY

About 4 c cooked chickpeas             1 small diced potato (or 1
3 T oil                                  - 2 chopped celery ribs)
1 medium onion, chopped                1 t salt
1 large carrot, diced medium           1 clove pressed garlic
1 c chopped green beans                ½ - 1 T curry powder

   Heat oil in frying pan on medium-high heat.  Add onion; stir
for a few minutes, then add other vegetables, salt, garlic, and
curry, and stir about five minutes more.
   In a large enough pot, combine cooked chickpeas (lazy slobs
can buy them canned, but gourmets start from scratch -- in a
pressure cooker it goes quite fast, especially if you first soak
them overnight), vegetables, and about ½ c water.  Simmer gently,
covered for twenty minutes or so, until the vegetables have become
tender.  You may remove the cover towards the end to let extra
liquid boil off.
   Delicious as is; add a dollop of yoghurt if you care to.
Serves four to six.

       Paul Moor





   **************************************************************
   I'm HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY HAPPPY to
   see you here again. I'm sure the gang will be equally ecstatic.
   **************************************************************






     Title: Well Received Pizza
Categories: Party Food, Vegetarian
  Servings:  2 - 16" pizza's, 16 servings, 1 slice each

  The pizza is a family favorite for weekend evenings.  This is a
  primary recipe that I often prepare and let my children add topping.

  Sauce for 2 pizzas:
      1 can (28 oz.) crushed tomatoes
      1/8 cup red wine
      1/2 Tbsp. dried oregano
      1/8 cup olive oil
      1/8 cup finely grated Parmesan cheese

  Topping for each pizza:
      1 lb. coarsely grated mozzarella cheese
      1 small green bell pepper, sliced, optional
      4 mushrooms, sliced, optional
      6 black olives, sliced, optional

   Crust for each pizza:
      1-3/4 cup water, warm, 100 deg. F.
      1 Tbsp. (1 packet) yeast
      1 Tbsp. sugar
      1 tsp. salt
      4 cups as required plain flour
      2 Tbsp. peanut oil on pizza pan

  Place tomatoes in a 2 quart pot and rinse can with the wine.  Stir
  in oregano, olive oil, and Parmesan cheese and let simmer while
  preparing crust.
  In large mixing bowl, place yeast, sugar, and salt.  Add warm water
  and stir gently to dissolve.  The amount of water is your control
  for the amount of dough.
  Stir while adding flour, half cup at a time, until dough clumps and
  stops sticking to side.  Drop onto floured board and scrape bottom
  of bowl to ready it for the next mix.
  Knead, adding flour as required, until dough is a non-sticky,
  elastic ball.
  Set aside to rise -- 10 minutes if you are in a hurry or 15 to 20
  minutes when the dough should double in size.
  Preheat oven to 400 deg. F. as you form the dough to fit the oiled
  pizza pan.  Lightly coat the dough with oil by touching the
  partially-formed crust to the oiled pan.
  Cook crust for 6 minutes, a slight browning should show.
  Spread sauce and then spread cheese.
  Add other topping as desired and complete cooking for 6 more minutes.

 (C) 1992 by Oscar Rhudy, e-mail: Internet, [e-mail]
 Non-exclusive permission hereby granted for unrestricted sharing.






 * SLMR 2.0 * Press <CTRL>-<ALT>-<DEL> to continue ...







---------- Recipe via Meal-Master (tm) v7.02

     Title: Stuffed Tomatoes and Bell Peppers
Categories: Main dish, Meats, Vegetables
  Servings:  4

--------------------------------PRE PREPARE--------------------------------
      1 c  Meat - Poultry recommended
      1 c  Dry rice Cooked and cooled
           -Should be roasted or baked.
---------------------------------HAVE READY---------------------------------
           Olive Oil
           Soy Sauce
      1 pk Taco Seasoning (dry)
           Five Spice Powder
           Nutmeg
           Crushed Red Peppers (hot)
      1 sm Can chunky spaghetti sauce
           Whole Ginger and grater
------------------------CHOP FAIRLY SMALL, BOWL ONE------------------------
    1/2 md Red Bellpepper
    1/2 md Green Bellpepper
      2    Green onions
      2    Stalks Celery (including
      1 sm Yellow Onion
           -some of the leaves)
    1/2    Zuchini
      5 md Or 6 md Mushrooms
----------------------------------BOWL TWO----------------------------------
      3 md Carrots - grated
---------------------------------BOWL THREE---------------------------------
      5    To 6 Roma Tomatoes,
           -Juice & center of
           -cut up with seeds and juice
           -baking tomatoes
---------------------------CUT UP IN SMALL PIECES---------------------------
      1 cn Whole tomatoes (bowl 3)
---------------------------------BOWL FOUR---------------------------------
      1 c  Cooked meat, flaked into
           -bite size chunks. Poultry -
           -chicken or turkey is
           -recommended, but experiment
---------------------------HAVE READY TO PREPARE---------------------------
      5 lg To 6 Garlic cloves, cleaned
           Ginger root (fresh)
      4 lg To 5 lg Bell Peppers,*
      3 lg To 4 lg Tomatoes,**

  * Green or Red, cored and rinsed of seeds
  ** cored and the insides spooned out into bowl 3.

  Preparation:

  In a large frying pan, heat pan and add olive oil. Press 2 cloves of garlic
  into oil, and stir. When it begins to cook, add Bowl #2 (carrots). Stir
  carefully, and when it stops spitting, add Bowl #1. Add soy to taste to
  mixture and toss. Let cook until onions start to clarify, stirring
  frequently.

  Add the fresh tomato bowl (Bowl #3) and stir until tomatoes are tender.

  Add the cooked tomatoes and juice, and stir in well. While cooking, grate
  the ginger, add the remaining garlic (crushed). When mixture begins to dry,
  add the spaghetti sauce, a dash of nutmeg, a dash of five spice powder,
  pepper, and the taco sauce mixture. Stir in the powder well.

  Let the sauce cool for a few minutes on simmer, and taste. Add crushed red
  peppers to desired taste, but sauce should be hot. I used about a 1/2 tsp.
  Add enough water to make it mix well, and add the meat (Bowl #4). Reduce
  until semi-thick while stirring (or it will stick)

  Let it cool for a few moments. Mix equal amounts of rice and sauce in a
  bowl, about 3 Tbsp for each item to be stuffed. Stuff the tomatoes and
  peppers carefully, trying to fill all gaps. Arrange on pan that fits them,
  and bake at 350 degrees for about a half hour. Be careful to fill them
  completely, but not overfill, the idea being that they should not leak any
  of the sauce. When done, the skins will be wrinkled and lighter in color,
  but still have some crunch.

  Serve with extra unused sauce as a toping. The baked sauce will be far less
  spicy than the original sauce.

  Sauce can also be served over rice.

            Valarie Shearer
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