The Online Recipe Book

1 sm Onion

1 tb Vegetable oil

1 sm Tomato

1 c Mushrooms

1/2 c Brown rice, cooked

2 oz Dried chestnuts

2 tb Water

1 ts Yeast extract

1 ts Tomato paste

Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.) Chop the onion and saute it in the oil in a saucepan for about 3 minutes. Skin and chop the tomato. Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so. Add the rice and chestnuts to the pan and stir well. Then add the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture. Continue cooking over a gentle heat until all the ingredients are well heated. * Source: The Single Vegan – by Leah Leneman (ISBN: 0 7225 1454 9) * Typed for you by Karen Mintzias

1 pk Cake mix; spice flavor

- 18 1/4 oz. 1 c Pumpkin, canned

1/2 c Vegetable oil

1 pk Vanilla pudding mix; instant

3 Eggs

1 ts Cinnamon

1/2 c Water

12 c Pecans; chopped

Powdered sugar Combine all ingreds except nuts & pwd sugar. Blend well, then beat 5 min. Fold in nuts. Grease & flour Bundt pan. Bake @ 350 for 45 min. Cool in pan 15 min. Remove from pan & sprinkle with powdered sugar when cool. Posted on

Prodigy by Kim Clegg. —–

3/4 c AM Barley or Buckwheat Flour

3/4 c AM Whole Wheat Flour

2 ts Non-alum baking powder

2 ts Sea salt (optional)

1/4 c Raw honey

1 Egg; beaten

-OR- egg replacer 1/2 c AM Unrefined Vegetable Oil

1 c Fresh milk or water

-OR- milk substitute 1/2 c Pecans

Combine dry ingredients. Mix liquid ingredients thoroughly. Add dry ingredients. Stir until moist, but not smooth. Stir in pecans. Fill well-oiled muffin cups 2/3 full. Bake at 350 F. for 15 minutes. (Yield: 24 small or 12 large muffins) Source: Arrowhead Mills Whole Grain Muffins tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

1/2 md Avocado (about 1/4 pound),

-pared and finely diced 2 tb Lime juice (no sugar added)

1/4 c Each diced red onion, red

-bell pepper, and green bell -pepper 2 lg Plum tomatoes, diced

1 tb Each chopped fresh cilantro

-or parsley, and seeded mild -or hot Chili pepper 2 sm Cloves garlic, chopped

2 ts Olive or vegetable oil

1 ds Each salt and pepper

In small bowl, combine avocado and lime juice; set aside. In separate bowl combine remaining ingredients, mix well; carefully fold into avocado mixture. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. Just before serving, stir well. A nice addition to broiled chicken or fish. Makes 4 servings, about 1/2 c each ///oo/ From the hearth in Sandee’s Kitchen…

2 c Peeled fresh plum tomatoes

-or canned Italian plum -tomatoes. 4 tb Butter

2 sm Onions, chopped fine

1 Clove garlic, chopped fine

4 sl Bacon, cooked and crumbled

Salt and black pepper 1/2 c Marsala

1/2 ts Dried oregano

1/2 lb Vermicelli

1 c Fresh grated Parmesan or

-Romano cheese ———————————MEATBALLS——————————— 1/2 lb Ground chuck

2 sl French bread, moistened

-with 1/2 cup milk and -squeezed dry 1 tb Minced parsley

2 Eggs, lightly beaten

1/4 c Grated Parmesan cheese

Salt and ground pepper 3 tb Vegetable oil

Here’s the recipe I made the other night with the nice pasta sauce. The meatballs were mediocre, mainly because I’d never made meatballs before that I can remember. The sauce, on the other hand, was very tasty. For the pasta I used rigatoni++the first type of pasta I made with the new machine. Serves 4 to 6. 1. Put the tomatoes trough a food mill to puree pulp and remove

seeds. 2. In a large skillet or medium saucepan, melt half the butter and

cook the onions9on until soft. Add the garlic, tomato puree, and crumbled bacon. Then add salt and pepper to taste and boil this sauce hard for five minutes. 3. Add the marsala and oregano, and cook for another 5 minutes. Set

aside. 4. Put all the meatball ingredients except the vegetable oil in a

bowl, and mix with your hands. Shape the mixture into 12 balls, and in the skillet brown them on all sides in the vegetable oil. Do not overcook, they will cook further in the sauce. Add the meatballs to the tomato sauce and keep warm. (You can brown the meatballs ahead of time and add them to the sauce when you are ready.) 5. Cook the pasta until al dente, drain well and return to the pot in

which it cooked. Add remaining butter and toss well. Add several large spoonfuls of the tomato sauce and toss well again. Transfer pasta to a large serving platter or bowl. Pour sauce and meatballs overall, serve and pass the cheese. Wine: A chianti classico From The Joy of Pasta, Joe Famularo and Louise Imperiale. Baron’s Educational Series, Inc., N.Y. 1983. ISBN 0-8120-5510-1. Posted by Stephen Ceideberg; May 2 1991.

500 g Chicken thigh meat

1 lg Boiled potato cut in pieces

2 c Mixed vegetables

1 lg Onion chopped

2 tb Ghee or vegetable oil

1 Tin coconut cream

1 lg Ripe banana chopped

2 tb Lemon juice

Pinch of sugar 1 tb Cornflour mixed with water

2 Chicken stock cubes

1 tb Chopped ginger

2 tb Good quality curry powder

2 ts Cumin seeds

2 tb Chopped coriander

Cut chicken into bite size pieces and saute with onion and curry powder in oil until lightly brown. Add coconut cream, lemon juice, cornflour, stock cubes. Bring to boil and cook gently for 10 mins. Blanch raw vegetables in boiling water for a few mins: drain and add to the curry together with potato, cumin, ginger and banana. Season with salt and pepper and serve garnished with coriander. This is not a traditional Fijian-Indian curry, as the Indians rarely use coconut cream in their curry.

3 tb Vegetable oil

4 Garlic cloves

– finely crushed 1 tb Fish sauce

3 tb -TO

4 tb Lime juice

1 ts Crushed palm sugar

2 Eggs; beaten

12 oz Rice vermicelli

– soaked in water for — 20 minutes, drained 4 oz Peeled shrimp

4 oz Bean sprouts

4 Green onions; sliced

———————————TO GARNISH——————————— 2 tb Dried shrimp, ground

Roasted peanuts — finely chopped Cilantro leaves Lime slices Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions. When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices. Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks, : ISBN 1-55788-038-7 From: stigle@cs.unca.edu (Sue Stigleman)

1 tb Vegetable oil plus

1 ts Vegetable oil

1 Piece (2×1) fresh ginger

-pared and cut into match- -stick strips 1 lb Boneless chicken breasts;

-skinned and cut crosswise -into 1/2 strips 2 c Broccoli florets

1/2 c Low-sodium chicken broth

1/4 c Grapefruit juice

3 tb Low-sodium soy sauce

1 ts Cornstarch

1 c Grapefruit sections

In 10-inch skillet, heat oil over medium heat. Cook ginger, stirring, occasionally, until golden brown, 2-3 minutes. With slotted spoon, remove ginger to plate; set aside. Increase heat to medium-high. Add chicken and cook, stirring constantly, until no longer pink and cooked through, 3 minutes. Remove chicken to plate, set aside. Add broccoli, stirring to coat with cooking liquids. Add 1/4 cup water to skilllet, cover and cook until crisp-tender 3 to 4 minutes. Return chicken to skillet. Add broth, grapefruit juice, and soy sauce. In small cup, combine cornstarch with 1 tablespoon cold water until cornstarch is dissolved. Add cornstarch mixture to skillet increase heat to high. Cook, stirring frequently, until mixture boils and thickens slightly. Add grapefruit sections to skillet; heat through. Spoon chicken and broccoli, mixture onto serving platter. Garnish with reserved ginger. Each serving provides: 1 FA, 3 PR, 1 VEG, 1/2 FR, 10 C. Per serving 221 calories. Source: Weight Watchers December 1993 Magazine. Shared and MM by Judi M. Phelps

1 1/2 c All-purpose flour

1/4 c Cornstarch

1/2 ts Baking powder

2 Eggs

3/4 c Sugar

1 tb Vanilla extract

1 ts Fresh lemon juice

1/8 ts Salt

1/2 c Vanilla chips

Vegetable oil cooking spray Recipe by: Cuisinart 1. Combine first 3 ingredients in small bowl; reserve.

2. Place eggs, sugar, vanilla extract, lemon juice, and salt in large

mixing bowl. Mix at low speed and gradually increase to medium. Mix until thick and smooth, about 3 minutes. 3. Add dry ingredients to egg mixture in 3 additions, mixing on low speed

for 30 seconds after each addition. 4. Add chips and continue mixing on low speed until just incorporated,

15-20 seconds.

5. Preheat oven to 350 degrees F. Grease baking sheet. Divide dough in

half ; place each half on baking sheet and shape into 10 x 3-inch rectangle. (***I was able to get both of mine on the same sheet. The recipe says to put one on each of two sheets.***) 6. Bake for 12-14 minutes or until toothpick inserted in center comes out

clean. (Top should not be brown. Do not overbake or biscotti will be too dry). Cool on baking sheet 10 minutes. 7. Cut each rectangle crosswise into 10-12 slices (about 3/4-inch wide).

Place cut side down on baking sheet. Bake for 11-13 minutes or until crisp.* Remove from baking sheet and cool on wire rack. *If chips brown too much near the end of the baking period, turn oven off and leave biscotti in oven as it cools for remaining 3-5 minutes, or until crisp. Note: For best results, store biscotti in an air-tight container. May also be frozen; defrost before serving. Good news: calories 89; sat. fat. 1 g; total fat 2 g (18% of calories) —–

1/2 c Vegetable oil

1/2 c Orange juice

2 ts Grated onion

1 tb Honey or sugar

1 ts Prepared mustard

1/2 ts Celery salt

1/4 ts Pepper

Shake all ingredients in tightly covered container. ABOUT 1 CUP DRESSING; 70 CALORIES PER TABLESPOON.