Title: Sweet Squash Soup
Categories: Soups, Mcdougall, Vegan
Yield: 8 servings

1 lg Butternut or buttercup
– squash
1 1/2 c Sliced onion
1 1/2 c Peeled chopped apple
1 c Chopped carrot
2 t Minced fresh ginger
5 c Water

Put the whole squash in a microwave oven and cook on high power for 8
minutes. Peel the squash and cut into cubes. (If you don’t have a
microwave oven, this step may be omitted. This brief cooking time simply
makes the squash easier to peel and cut up.)

Place all of the ingredients in a large soup pot and simmer over
medium-low heat for 45 minutes. Place the soup in a blender or food
processor, in batches, and blend until smooth and creamy.

Inputted by Sue Smith. From _The New McDougall Cookbook_ (1993).

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: Butterscotch Rolls
Categories: Bread Osg1966 Rolls
Servings: 1

2/3 c Shortening
2/3 c Sugar
2 ea Eggs
1 ts Salt
2 ea Yeast cakes
1 c Waer; lukewarm
2 c Milk; warm
10 c Flour
Filling;——————-
———————–
1/2 c Brown sugar
2 ts Cinnamon
1/2 c Butter; melted
1 c Pecan nuts

Cream shortening and sugar, add eggs, salt and beat well. Dissolve
yeast in warm water, combine with warm milk and above mixture, add
flour. Knead until smooth, let rise until light. This dough will keep
3 days in a cool place. Roll on board to 1/2 inch in thickness. Spread
with melted butter, sugar and cinnamon. Roll as for jelly roll. Cut in
1 inch slices. In bottom of each pan place 1 t. butter, 1 t. sugar and
3 pecan meats. Place slices, cut side down, in muffin pans. Set in
warm place to rise and bake 15 to 20 minutes.

Note: No temperature give. Assume a hot 400 F. oven.

Source: Hancock County, OH
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Title: EASTER EGGS
Categories: Candy
Yield: 6 servings

1/4 lb Butter
8 oz Cream cheese
Add:
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner’s sugar

Soften and mix together butter and cream cheese.

Place in refrigerator to chill. Form into egg or ball shape. Dip in
melted chocolate coating.

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Title: Italian Brown Rice Croquettes
Categories: Veggies, Main dish, Appetizers
Yield: 6 Servings

2 c ;water
1 c Rice, brown, long-grain
1 tb Olive oil
2 Celery ribs; with leaves,
-finely chopped
2 Garlic cloves; minced
1/2 lb Tofu, firm; crumbled
1 c Vegetable stock
1/4 c Oats, rolled
3 tb Soy sauce
1 c Parsley, fresh; finely
-chopped
1/2 c Basil, fresh; finely chopped
1/4 ts Pepper
pn Cayenne pepper
1 c Bread crumbs, whole wheat
1 c Olives, black; finely
-chopped
1 c Bread crumbs, herbed (see
-recipe)
Nutty Basil Pesto (see
-recipe

In a medium saucepan, bring the water to a boil over
medium-high heat. Add the rice, cover, and return to
the boil. Immediately reduce the heat to low and
simmer until the water is absorbed, 30 to 40 minutes.

Meanwhile, in a large skillet, heat the oil over
medium heat. Add the celery, onion, garlic and cook,
until softened, about 6 minutes. Transfer to a large
bowl.

Put the tofu, vegetable stock, oats and soy sauce in
a blender and blend until smooth. Add the parsley,
basil, balack pepper, and cayenne and pulse until
blended. Add to the onion mixture.

Add the cooked rice to the onion mixture, along with
the whole wheat bread crumbs and olives, and mix well.

Preheat the oven to 400 degrees. Lightly oil a baking
sheet.

Shape the rice mixture into 2-inch balls (about 1/2
cup) for a main dish or 1-inch balls (about 1/8 cup)
for an appetizer. Roll each ball in the Herbed Bread
Crumbs, patting to make the crumbs adhere, and put the
croquettes on the baking sheet. Bake until lightly
browned, 20 to 30 minutes.

Arrange the croquettes on a serving platter and serve
the Nutty Basil Pesto on the side.

May All Be Fed by John Robbins/MM by DEEANNE

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Title: Indian Summer Squash Quiche
Categories: Appetizers
Yield: 6 servings

MMMMM——————SACO BUTTERMILK PAMPHLET———————–
1 Pie crust; unbaked
1 Onions; chopped
1 tb Butter
1 c Summer squash, sliced
1/2 c Cheese, shredded
2 Egg yolks
2 Eggs
3/4 c Water
1/4 c Buttermilk, powdered
1/4 ts Oregano leaves
1/2 ts Salt

Swiss cheese is recommended.

Saute onion in butter until tender. Simmer or steam squash in
a small amount of water until just tender. Drain on paper
towels, removing as much moisture as possible.

Preheat oven to 375. Put onions in pastry shell, arrange
squash on top. Cover with cheese. In separate bowl, beat egg
yolks, whole eggs, water, buttermilk powder, oregano and salt.
Pour into crust. Bake 35 minutes, until custard is set. If
crust becomes too brown, cover top with foil strips.

Cut into thin wedges to make 12-16 appetizer pieces, or cut
into 6-8 wedges for side dish or entree servings.

Notes: Other herbs may be substituted. If using fresh herbs,
increase quantity to 3/4 teaspoon. Other vegetables may be
substituted also; lightly cooked carrots, asparagus,
cauliflower, or broccoli would work well.

Posted on GEnie Food Wine RT Nov 28, 1992 by L.SHOGREN1
[NorCal Linda]

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

MMMMM

Title: LEMON CREAM COOKIES – PJXG05A
Categories: Cookies, Fruits
Yield: 70 servings

1/2 c Almonds; blanched/slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar; packed
2 Eggs; large
1 c Heavy cream
2 c Flour
1/2 ts Salt
1 ts Baking soda

Preheat oven to 350 deg. Line cookie sheets with
parch- ment paper or butter them. Place almonds on
baking sheet or pie plate and toast them in preheated
oven for about 4 mins. or just until they are crisp
and faintly colored. Set almonds aside to cool. Leave
oven on. Place sugar in food processor fitted with
steel blade. Remove zest from lemons with a citrus
zester. Process zest and sugar until zest is grated,
about 1 minute. Add brown sugar, eggs and cream and
process until very well mixed, 30 to 45 seconds. Drop
rounded teaspoonfuls of the batter on the prepared
cookie sheets, leaving 1 1/2 inches between cookies,
then sprinkle the top of each cookie with 2 or 3
pieces of toasted slivered almonds. Bake in center of
oven for 8 to 10 minutes, or until cookies are golden
brown. Transfer cookies to racks to cool. Store in
airtight containers for up to 3 days; the cookies can
be frozen for up to 2 months.Judy Garnett/Raleigh, NC
PPJXG05A

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Title: WHITE CHOCOLATE BAVAROIS
Categories: Desserts
Yield: 1 servings

1 Egg
1 tb Sugar
1/4 l Whipping cream
2 Sheets of gelatine
1 tb White rum
150 g White chocolate
5 tb Milk

Break chocolate into pieces and put in a bowl and add
the milk. Heat it ‘au bain marie'(*) and stir
occasionally until chocolate has melted. Even better:
put the bowl in the microwave, heat for 2 times 2
minutes on low and stir well. Make sure the chocolate
doesn’t get too hot, because it will get lumpy
(gritty) and useless. Let the melted chocolate cool
down to room temperature, by putting it in a larger
bowl with cold water.

Put egg sugar in a large bowl. Mix with an electric
mixer until white and creamy (about 8 minutes).

Soak the gelatine leaves in lots of cold water for
about 5 minutes or until soft.

Heat two tablespoons of water in a bowl / small pan
until cooking. Remove from heat and solve the
wrung-out gelatine in it. Let it cool a little.

Put the rum, the melted chocolate and the solved
gelatine into the bowl with the egg mixture. Fold
together carefully with a large spoon (or two).

Put the mixture in the fridge and let it set just a
little or until you finished the next task…being:

Whip the cream until stiff.

Carefully fold the cream into the rest of the pudding.
Put it in small bowls or one large bowl.

Serve with chocolate sauce (i just buy a bottle).

(*) au bain marie
put the bowl in a larger pan with water. Heat the
water and wait until the stuff in the bowl is heated.

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Title: Kona Banana Bread
Categories: breads
Yield: 1

3/4 c butter; softened
1 1/2 c sugar
3 ea eggs
1 1/4 c banana; mashed
1 3/4 c flour
1 1/4 ts baking soda
3/4 ts salt

Mix in order and pour into a greased 13×9 pan. Bake at 350 degrees for

35-40 minutes. (In a glass pan, 325 for 30 minutes) Makes good muffins

too. (25 minutes in muffin tins.) Chocolate chips are a good addition
to
the muffins.

Contributor: Carol Mitchell
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Gardner’s Awesome Turkey Loaf

Recipe By : Gardner’s Market- Miami (4-18-96)
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Stuffing
Turkey Vegetables
Florida

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med carrot — finely chopped
1 med onion — finely chopped
1 rib celery — finely chopped
2 1/2 lb lean ground turkey
1 lg egg white — lightly beaten
1 c herb stuffing mix — crushed
1 tbsp prepared horseradish — undrained
1 10 oz. box frozen chopped spinach,
defrosted and squeezed almost dry
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 c plus 2 tablespoons ketchup

Preheat the oven to 350 degrees. Spray a 9x5x2 3/4-inch loaf pan with
no-stick cooking spray.
In a large mixing bowl, thoroughly mix all the ingredients, except for 2
tablespoons ketchup.
Bake in the center of the oven for 50 to 60 minutes or until the temperature
of the loaf reaches 160 degrees. Let cool in the pan for 10 minutes, then
transfer to a serving platter. Let cool another 5 minutes before slicing.

– – – – – – – – – – – – – – – – – –

Title: CARIBOU STEAK, GARLIC STIR-FRY
Categories: Caribou, Steak, Jw
Yield: 8 servings

2 lb Caribou steaks
1/4 c Soy sauce
1 c Beef bouillon
1/4 ts Ginger
2 cl Garlic; minced
1/4 c Sherry
4 tb Peanut oil
2 cl Garlic; minced
3 lg Green bell peppers cut into
-1/2″ strips
1 c Water chestnuts
3 tb Cornstarch
Sherry
Sesame oil
Hot steamed rice

Cut meat against the grain into 1/2 inch strips. Pound
to tenderize. Make a marinade for the meat by
combining soy sauce, bouillon, ginger, garlic and
sherry. Marinate steak over night in the refrigerator.
Dry meat on paper towels. In a wok, heat peanut oil
and saute chopped garlic until it turns golden brown.
Remove, leaving at least 2 tablespoon oil in wok. Add
meat to oil
and saute until brown (add just a dash of sherry and
sesame oil to meat while
it’s browning). Set aside.

Make a slurry of the cornstarch and a little water.
Pour marinade into a separate pan and add cornstarch.
Simmer until thick. Stir-fry green pepper and
water chestnuts in the wok. Add meat and marinade
sauce. Add a dash sesame oil
to taste. Serve over steamed rice.

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