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1993-01-25
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Path: not-for-mail
Newsgroups: rec.food.recipes,rec.food.veg
Distribution: world
From: kja@cbnewsf.cb.att.com (krista.j.anderson)
Date: Fri, 10 Apr 1992 22:54:10 GMT
Subject: OVO-LACTO: Split-pea Parmesan Spread
References: <29E36019.3FF3@mthvax.cs.miami.edu>
Summary: orig. subject: LACTO-OVO: Vegetarian Cold Cuts
Archive-Name: recipes/ovo-lacto/split-pea-spread
Keywords: recipe ovo lacto split pea spread
Followup-To: rec.food.veg
Organization: AT&T
Approved: aem@mthvax.cs.miami.edu
Message-ID: <29EEF2CB.13EB@mthvax.cs.miami.edu>
In article <29E36019.3FF3@mthvax.cs.miami.edu>,
ssclift@neumann.waterloo.edu (Simon Clift) writes:
> Does anyone have any recipes for a vegetarian equivalent to cold-cuts,
> or any ideas (other than peanut-butter and jam, or cucumbers :-) ) for
> replacing liverworst and cold-cuts on sandwiches?
A favorite of mine from _Laurel's Kitchen_ is split-pea parmesan
spread. I made it last night and think I can quote it from memory:
1 c. cooked split peas
2 T. mayonnaise
2 T. Parmesan cheese
2 T. cottage cheese
1/2 t. salt
1/4 t. dried, crumbled basil (or use more fresh)
It looks and tastes nice on store-bought black rye that they call
pumpernickel. I usually substitute more cottage cheese for less mayo
plus I just tried "fat-free cholestoral-free mayo" but I must admit the
best version is the original. The "wonder-what-it-is mayo" just didn't
add the right tang.