Recipe request

[Guest guest]

Shamie:

Besides the soy sour cream recipe, did you get the tofu mayonnaise also? If

so, you could use that in place of regular mayo or use the prepared vegan kind,

Nayonnaise.

In place of the Knorr vegetable soup mix -- what if you looked for another

soup mix that isn't dairy? I'm not sure -- but what about Knorr Spring

Vegetable Soup mix or some other brand? You'll have a little different taste,

but it could still be good. Okay, I just checked the ingredients for Knorr

Spring Vegetable Soup and there was no dairy/lactose listed. Double check at

the store though -- sometimes companies change ingredients, and I know Knorr has

done this before. :-)

Good luck!!

 

Karen

List Owner

 

 

-

~ Christy/Shamie ~

Veg-Recipes

Tuesday, August 29, 2000 12:37 PM

Recipe Request

 

 

Firstly, I wanted to thank everyone for their help with sending the non-dairy

recipes I asked about (specifically " Cream " of Mushroom soup). I received

several responses and I'm so glad I d to this list!

I have another request.

One of my (and my friends, too) favorite snack-y food is spinach dip. I have

forever made it with Knorr Vegetable Soup Mix (which, unfortunately, has dairy),

mayo and sour cream. I just downloaded that soy sour cream recipe (many thanks

to whoever sent that!!!!!) so I have that covered, but I'm at a loss as to what

kind of spices to use.

Can anyone help me? :-)

 

Thanks in advance,

 

 

~Shamie

 

 

[Guest guest]

Cherrie:

 

It doesn't look like I already have this recipe formatted, but I do

have the cookbook, so I'll get it typed up for you in a minute and send

it.

TO ALL: We get so many requests for recipes from that cookbook and

Deborah Madison's in general, that I was thinking of making the Veg

Cooking for Everyone cookbook the cookbook of the week about every three

months. Each time we would, of course, post different recipes that

those that have already been done. Eventually, we might get the entire

cookbook MC-formatted! Wouldn't THAT be something?

Crockpot recipes? You might be sorry you asked! I just finished

formatting a huge crockpot cookbook -- over 600 all vegetarian. It is

available for downloading at:

 

http://www.driveway.com/share?sid=d530bbe.b50f2 & name=MasterCook+Cookbooks & view=0

 

If you have MasterCook 5.0 or higher, then you will want to download

the one with the extension .mc2. If you have an earlier version or MC

or no MC at all, then you will want to download the text version. It

seems that it would be difficult to look through the text version, and I

think it comes out to over 400 pages . . . .but I hope you enjoy it!

 

Karen

List Owner

 

 

glitterophelia wrote:

 

i have been looking through the archives in the hope of finding the

 

> recipe for white bean soup with pasta and rosemary by Deborah

> Madison, from Vegetarian Cooking for Everyone...i lent my book to

> someone and now i have the worst craving for this yummy soup!!! does

> anyone out there have the recipe that they can post???

>

> i am also looking for easy vegan casseroles, preferably something

> that reheats well, or crockpot recipes?

>

> thanks!

>

> -cherrie

 

 

 

[Guest guest]

Hi all- over the summer Veggie Times posted a couple of very yummy looking

rice puddings-one was an almond on eusing almond milk! Can anyone post that

for Cherrie? I don't have MC..

 

thanks!

 

jamie

 

 

Cherrie Jacobsen [glitterophelia]

Saturday, October 07, 2000 9:22 PM

Veg-Recipes

Recipe request

 

 

hi everyone! i have a few recipe requests, actually, so here goes:

 

1. a recipe for a yummy rice pudding that uses soy/rice milk

2. any recipes using dixie diner meat nots

3. good bean and rice dishes, for vegans

 

 

thanks!!!

 

-cherrie

 

" I have from an early age abjured the use of meat, and the time will come

when men such as I will look upon the murder of animals as they now look

upon the murder of men. " Leonardo Da Vinci

 

www.calypso.com/glittersvegpage

 

join my veggie icq active list! active list #73313964

my icq number: 47113685

 

 

 

To post to list: " Veg-Recipes "

To contact List Owner: " Veg-Recipes-owner "

Subscribe or Un through ONElist site:

OR Un via e-mail: Veg-Recipes-

Calendar: http:///calendar/Veg-Recipes

Links: http:///links/Veg-Recipes

**********************************************************************

[Guest guest]

In a message dated 7/29/01 12:37:16 PM, yasminduran writes:

 

<< Sage >>

Here are two:

 

My grandmother's thanksgiving dressing:

 

one part stale or toasted white bread, cubed

one part cornbread, cubed/crumbled

enough warm water or broth to moisten, not clump

onions

a WHOLE LOTTA sage, to taste

 

Bake in an uncovered casserole for 30 minutes at 350 degrees F (medium oven).

 

You can also use sage in faux sausage:

 

15 oz cooked/canned kidney beans, smashed

tomato sauce/ketchup to moisten ~ 3 TBSP

SAGE

onion

garlic powder

black pepper/red pepper

 

Heat and serve. OR coat flattened handfuls with flour and fry in oil.

 

Jo

[Guest guest]

Thank you. :-) You know I totally forgot sage was a major party of thanksgiving stuffing. & I have a whole bunch of fresh sage I'm drying right now to use up so that'll work out perfectly. *grin*

 

Megan

 

-

JoProut

Sunday, July 29, 2001 7:12 PM

Re: Recipe Request

In a message dated 7/29/01 12:37:16 PM, yasminduran writes:<< Sage >>My grandmother's thanksgiving dressing:Jo

[Guest guest]

I have been searching for this recipe and all I see has veggies. Perhaps where

you ate, they might give you that recipe or steer you in the right direction.

 

goelwood <elwoodblue72 wrote:

 

>I was at a restaurant a couple of weeks ago and they had the most

>delicious lemon bulgar. I've been trying to find a similar recipe

>with no luck. It didn't seem to have any vegetables in it, but did

>have raisins. It was very light and there was just a hint of lemon.

>If someone has a recipe that sounds like this, would you please post

>it.

>

>Thanking you in advance!

>Carrie®

>

>

>

>

>

>contact owner: -owner

>Mail list:

>Delivered-mailing list

>List-Un: -

>

>no flaming arguing or denigration of others allowed

>contact owner with complaints regarding posting/list

>or anything else. Thank you.

>please share/comment/inform and mostly enjoy this list

>

>

>

>

[Guest guest]

At 04/28/2002, carebear1964 wrote:

>I was at a restaurant a couple of weeks ago and they had the most

>delicious lemon bulgar. I've been trying to find a similar recipe

>with no luck. It didn't seem to have any vegetables in it, but did

>have raisins. It was very light and there was just a hint of lemon.

>If someone has a recipe that sounds like this, would you please post

>it.

>

>Thanking you in advance!

>Carrie®

 

how was it served? hot? salad? I have a recipe for lemon scented rice that is

subtle. Maybe the bulgur was made with zest...

 

 

* Exported from MasterCook *

 

Lemon Scented Rice with Pistachios

 

Recipe By :Bobbie Hinman

Serving Size : 4 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup basmati rice

2 cups water

1/3 cup raisins

2 teaspoons grated fresh lemon peel

3 tablespoons coarsely chopped pistachio nuts

 

1. Wash rice (and soak, if desired) until the water runs clear.

 

2. Bring water to a boil in a medium saucepan. Stir in rice, raisins and lemon

peel. When water boils again, reduce heat to medium-low, cover saucepan, and

simmer 20 minutes, until liquid has been absorbed.

 

3. Remove from heat and let stand covered, 5 minutes. Fluff rice with a fork,

spoon into a serving bowl, and sprinkle with nuts.

 

Book estimate: 226 cals, 7g protein, 4g fat, 47g carbohydrate, 22mg sodium

 

VARIATION: Replace basmati with any long grain rice. Replace basmati with brown

rice and increase water by 1/2 cup and cooking double the cooking time.

 

Cuisine:

" Indian "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 228 Calories; 4g Fat (16.4% calories from

fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 36mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat.

 

NOTES : Lemons and limes are often used to flavor rice and wheat dishes in

India. Here the tang of lemon is coupled with exquisitely-flavored pistachios,

creating a subtle, yet flavorful Dish. Dotted with plump raisins, this

attractive dish makes a nice accompaniment to any entree.

 

Nutr. Assoc. : 0 0 0 802 4512

[Guest guest]

White Cheddar Cheese Balls

2 8 oz. packages cream cheese, softened

2 cups (8 oz.) shredded white cheddar cheese (recipe calls for " New York "

shredded white cheddar. I use " cracker barrel " white cheddar)

2 tablespoons thinly sliced green onion

1/2 teaspoon garlic powder

--

 

Combine cream cheese and cheddar cheese in large bowl. Mix until blended

Add green onion and garlic powder

Mix well; cover and chill until firm

Roll cheese mixture in bite sized balls, and serve as desired

Yield: 3 dozen

 

Serving options:

-Roll 1/2 the balls in 2 T fresh chopped parsley and 1/2 in 2 T paprika

-Roll in 1/2 cup ground almonds or pecans

-Serve in lipped dish on bed of 1 cup salsa

-Serve on a bed of 1 cup mango chutney

-Serve plain on platter w/ appetizer picks

*****************

 

Title: White Cheese Dip

 

4 fresh anaheim chiles

2 T vegetable oil

1 yellow onion, peeled and chopped

2 cloves garlic, finely chopped

1 lb grated white cheddar cheese

1 T sour cream

 

Char the chiles over a flame or in the broiler. Place them in a paper bag to

steam off the skin. Rub off the skin, stem, seed and coarsely chop. Heat the

oil in a large pan. Add the onion and garlic and cook slowly until both are

transluscent. Add the chiles and cook for 10 minutes. Reduce the heat to low,

add the cheese, stirring constantly until cheese melts. Be careful to keep the

heat low or the cheese will " seize " and become stringy.

 

Stir in the sour cream, serve with warm tortilla chips

****************

 

 

 

 

 

 

--------

 

Summer is almost here and CollegeClub.com is ready!

<http://www.collegeclub.com/summer2002preview>

[Guest guest]

Yes yes, " cracker barrel " white cheddar cheese is the best. Put that and a

slice of a jalapeno in between to " triscuit " crackers and yum.

 

 

>Ladyvelvet2 <ladyvelvet2

>

> ,

>Re: Recipe request

>Wed, 15 May 2002 20:52:52 -0700 (PDT)

>

>White Cheddar Cheese Balls

>2 8 oz. packages cream cheese, softened

>2 cups (8 oz.) shredded white cheddar cheese (recipe calls for " New York "

>shredded white cheddar. I use " cracker barrel " white cheddar)

>2 tablespoons thinly sliced green onion

>1/2 teaspoon garlic powder

>-\

-

>

>Combine cream cheese and cheddar cheese in large bowl. Mix until blended

>Add green onion and garlic powder

>Mix well; cover and chill until firm

>Roll cheese mixture in bite sized balls, and serve as desired

>Yield: 3 dozen

>

>Serving options:

>-Roll 1/2 the balls in 2 T fresh chopped parsley and 1/2 in 2 T paprika

>-Roll in 1/2 cup ground almonds or pecans

>-Serve in lipped dish on bed of 1 cup salsa

>-Serve on a bed of 1 cup mango chutney

>-Serve plain on platter w/ appetizer picks

>*****************

>

>Title: White Cheese Dip

>

>4 fresh anaheim chiles

>2 T vegetable oil

>1 yellow onion, peeled and chopped

>2 cloves garlic, finely chopped

>1 lb grated white cheddar cheese

>1 T sour cream

>

>Char the chiles over a flame or in the broiler. Place them in a paper bag

>to

>steam off the skin. Rub off the skin, stem, seed and coarsely chop. Heat

>the

>oil in a large pan. Add the onion and garlic and cook slowly until both are

>transluscent. Add the chiles and cook for 10 minutes. Reduce the heat to

>low,

>add the cheese, stirring constantly until cheese melts. Be careful to keep

>the

>heat low or the cheese will " seize " and become stringy.

>

>Stir in the sour cream, serve with warm tortilla chips

>****************

>

>

>

>

>

>

>--------

>

>Summer is almost here and CollegeClub.com is ready!

><http://www.collegeclub.com/summer2002preview>

>

 

 

_______________

Chat with friends online, try MSN Messenger: http://messenger.msn.com

[Guest guest]

<P> hey tell all yall don't e-mail me ok

<P><IMG

src= " http://us.i1.yimg.com/us.yimg.com/i/mesg/tsmileys/1.gif " >.............

thanks anyway i blocked yall two days ago

<P> & nbsp;

<P> & nbsp; <B><I>A Z

& lt;matrixeno & gt;</I></B> wrote:

<BLOCKQUOTE style= " PADDING-LEFT: 5px; MARGIN-LEFT:

5px; BORDER-LEFT: #1010ff 2px solid " ><TT>Yes yes,

" cracker barrel " white cheddar cheese is the

best. & nbsp; Put that and a <BR>slice of a jalapeno in

between to " triscuit " crackers and

yum.<BR><BR><BR> & gt;Ladyvelvet2

& lt;ladyvelvet2 & gt;<BR> & gt;

<BR> & gt;To:

,

<BR> & gt;Re:

Recipe request<BR> & gt;Wed, 15

May 2002 20:52:52 -0700 (PDT)<BR> & gt;<BR> & gt;White

Cheddar Cheese Balls<BR> & gt;2 8 oz. packages cream

cheese, softened<BR> & gt;2 cups (8 oz.) shredded white

cheddar cheese (recipe calls for " New York "

<BR> & gt;shredded white cheddar. I use " cracker barrel "

white cheddar)<BR> & gt;2 tablespoons thinly sliced

green onion<BR> & gt;1/2 teaspoon garlic

powder<BR> & gt;\

--------------<BR> & gt;<BR> & gt;Combine

cream cheese and cheddar cheese in large bowl. Mix

until blended<BR> & gt;Add green onion and garlic

powder<BR> & gt;Mix well; cover and chill until

firm<BR> & gt;Roll cheese mixture in bite sized balls,

and serve as desired<BR> & gt;Yield: 3

dozen<BR> & gt;<BR> & gt;Serving options:<BR> & gt;-Roll 1/2

the balls in 2 T fresh chopped parsley and 1/2 in 2 T

paprika<BR> & gt;-Roll in 1/2 cup ground almonds or

pecans<BR> & gt;-Serve in lipped dish on bed of 1 cup

salsa<BR> & gt;-Serve on a bed of 1 cup mango

chutney<BR> & gt;-Serve plain on platter w/ appetizer

picks<BR> & gt;*****************<BR> & gt;<BR> & gt;Title:

White Cheese Dip<BR> & gt;<BR> & gt;4 fresh anaheim

chiles<BR> & gt;2 T vegetable oil<BR> & gt;1 yellow onion,

peeled and chopped<BR> & gt;2 cloves garlic, finely

chopped<BR> & gt;1 lb grated white cheddar

cheese<BR> & gt;1 T sour cream<BR> & gt;<BR> & gt;Char the

chiles over a flame or in the broiler. Place them in a

paper bag <BR> & gt;to<BR> & gt;steam off the skin. Rub

off the skin, stem, seed and coarsely chop. Heat

<BR> & gt;the<BR> & gt;oil in a large pan. Add the onion

and garlic and cook slowly until both

are<BR> & gt;transluscent. Add the chiles and cook for

10 minutes. Reduce the heat to <BR> & gt;low,<BR> & gt;add

the cheese, stirring constantly until cheese melts. Be

careful to keep <BR> & gt;the<BR> & gt;heat low or the

cheese will " seize " and become

stringy.<BR> & gt;<BR> & gt;Stir in the sour cream, serve

with warm tortilla

chips<BR> & gt;****************<BR> & gt;<BR> & gt;<BR> & gt;<BR> & gt;<BR> & gt;<BR> & gt;<BR\

> & gt;--------<\

BR> & gt;<BR> & gt;Summer

is almost here and CollegeClub.com is

ready!<BR> & gt; & lt;<A

href= " http://www.collegeclub.com/summer2002preview " >http://www.collegeclub.com/s\

ummer2002preview</A> & gt;<BR> & gt;<BR><BR><BR>__\

_____________________________<BR>Chat

with friends online, try MSN Messenger: <A

href= " http://messenger.msn.com/ " >http://messenger.msn.com</A><BR><BR></TT><BR><!\

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flaming arguing or denigration of others

allowed<BR>contact owner with complaints regarding

posting/list <BR>or anything else. & nbsp; Thank

you.<BR>please share/comment/inform and mostly enjoy

this list<BR><BR></TT><BR><BR><TT>

[Guest guest]

<P> hey tell all yall don't e-mail me ok

<P><IMG

src= " http://us.i1.yimg.com/us.yimg.com/i/mesg/tsmileys/1.gif " >.............

thanks anyway i blocked yall two days ago

<P> & nbsp;

<P> & nbsp; <B><I>A Z

& lt;matrixeno & gt;</I></B> wrote:

<BLOCKQUOTE style= " PADDING-LEFT: 5px; MARGIN-LEFT:

5px; BORDER-LEFT: #1010ff 2px solid " ><TT>Yes yes,

" cracker barrel " white cheddar cheese is the

best. & nbsp; Put that and a <BR>slice of a jalapeno in

between to " triscuit " crackers and

yum.<BR><BR><BR> & gt;Ladyvelvet2

& lt;ladyvelvet2 & gt;<BR> & gt;

<BR> & gt;To:

,

<BR> & gt;Re:

Recipe request<BR> & gt;Wed, 15

May 2002 20:52:52 -0700 (PDT)<BR> & gt;<BR> & gt;White

Cheddar Cheese Balls<BR> & gt;2 8 oz. packages cream

cheese, softened<BR> & gt;2 cups (8 oz.) shredded white

cheddar cheese (recipe calls for " New York "

<BR> & gt;shredded white cheddar. I use " cracker barrel "

white cheddar)<BR> & gt;2 tablespoons thinly sliced

green onion<BR> & gt;1/2 teaspoon garlic

powder<BR> & gt;\

--------------<BR> & gt;<BR> & gt;Combine

cream cheese and cheddar cheese in large bowl. Mix

until blended<BR> & gt;Add green onion and garlic

powder<BR> & gt;Mix well; cover and chill until

firm<BR> & gt;Roll cheese mixture in bite sized balls,

and serve as desired<BR> & gt;Yield: 3

dozen<BR> & gt;<BR> & gt;Serving options:<BR> & gt;-Roll 1/2

the balls in 2 T fresh chopped parsley and 1/2 in 2 T

paprika<BR> & gt;-Roll in 1/2 cup ground almonds or

pecans<BR> & gt;-Serve in lipped dish on bed of 1 cup

salsa<BR> & gt;-Serve on a bed of 1 cup mango

chutney<BR> & gt;-Serve plain on platter w/ appetizer

picks<BR> & gt;*****************<BR> & gt;<BR> & gt;Title:

White Cheese Dip<BR> & gt;<BR> & gt;4 fresh anaheim

chiles<BR> & gt;2 T vegetable oil<BR> & gt;1 yellow onion,

peeled and chopped<BR> & gt;2 cloves garlic, finely

chopped<BR> & gt;1 lb grated white cheddar

cheese<BR> & gt;1 T sour cream<BR> & gt;<BR> & gt;Char the

chiles over a flame or in the broiler. Place them in a

paper bag <BR> & gt;to<BR> & gt;steam off the skin. Rub

off the skin, stem, seed and coarsely chop. Heat

<BR> & gt;the<BR> & gt;oil in a large pan. Add the onion

and garlic and cook slowly until both

are<BR> & gt;transluscent. Add the chiles and cook for

10 minutes. Reduce the heat to <BR> & gt;low,<BR> & gt;add

the cheese, stirring constantly until cheese melts. Be

careful to keep <BR> & gt;the<BR> & gt;heat low or the

cheese will " seize " and become

stringy.<BR> & gt;<BR> & gt;Stir in the sour cream, serve

with warm tortilla

chips<BR> & gt;****************<BR> & gt;<BR> & gt;<BR> & gt;<BR> & gt;<BR> & gt;<BR> & gt;<BR\

> & gt;--------<\

BR> & gt;<BR> & gt;Summer

is almost here and CollegeClub.com is

ready!<BR> & gt; & lt;<A

href= " http://www.collegeclub.com/summer2002preview " >http://www.collegeclub.com/s\

ummer2002preview</A> & gt;<BR> & gt;<BR><BR><BR>__\

_____________________________<BR>Chat

with friends online, try MSN Messenger: <A

href= " http://messenger.msn.com/ " >http://messenger.msn.com</A><BR><BR></TT><BR><!\

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[Guest guest]

In a message dated 6/28/2005 12:10:04 PM Pacific Standard Time,

budgiegirl2003 writes:

 

 

> potato soup (add veggies of choice)

>

>

 

I make a Corn Chowder

 

--one large onion, chopped as fine or as chunky as you like sauted in

--1 table spoonful of fat of your choice until translucent or even a bit

browned

--six medium potatoes, peeled and cubed small enough to fit in the mouth

easily :-)

 

-- put the onion in a heavy pot, add the potatoes and enough water to cover

and cook till the potatoes are done.

 

-- Add one or two cans of creamed corn or a pint of home canned corn and

enough milk (of your choice) to make it as thin or as thick as you like.

 

Serve up with home baked biscuits or toasted garlic bread.

 

Lisa Marie

 

 

 

[Guest guest]

Your oj couscous with roasted banana sounds great and fun for my

kiddos home from school...how do you roast banana? I might fry up a

plantain instead, I know how to do that!

 

m

[Guest guest]

I'm sure you could make it easily Katie!!

I make chocolate pudding all the time, with cocoa powder, soymilk and

sugar... maybe corn starch too?? I'll look..

 

you can sub carob powder =)

 

happy travels to you Katie!

=)

jenni

On Wednesday, July 27, 2005, at 07:57 AM, budgiegirl2003 wrote:

 

> So todays my last day in Germany , flight day tomorrowm and I've

> already been guaranteed a grocery visit to Trajer Joes on Friday! But

> what I wanted to post is that I had carob pudding for dessert today at

> my veggie restaurant. I had never had carob before (that I know of) and

> it was pretty darn good! It was very chocolatey with an extra punch of

> flavor. I think they used flakes (either chocolate or carob) on top

> too. I was wondering if anyone had any carob pudding recipes so that I

> could try to recreate it? Might be something fun to try out in the next

> few weeks!

>

> -Katie

>

>

 

 

 

[Guest guest]

Safe flight Katie!

 

I love carob peanut clusters for a snack & I like to tell myself I'm

really doing something healthy...it is better than the butterfinger

crisp I also love, huh?

 

m

[Guest guest]

thanks! im shutting down currently and will be back on either friday or

the weekend. I dont really know the health or nutrition

benefits/information about carob. I'll have to look that up or else

maybe someone will post it here so I can learn. Do you buy carob peanut

clusters or do you home-make them? Byee!

 

-Katie

 

, " melissa_hopp "

<hoppmel@c...> wrote:

> Safe flight Katie!

>

> I love carob peanut clusters for a snack & I like to tell myself I'm

> really doing something healthy...it is better than the butterfinger

> crisp I also love, huh?

>

> m

[Guest guest]

http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Ceratonia/

 

Have a good trip, Katie.

 

S.

 

On 7/27/05, budgiegirl2003 <budgiegirl2003 wrote:

>

> thanks! im shutting down currently and will be back on either friday or

> the weekend. I dont really know the health or nutrition

> benefits/information about carob. I'll have to look that up or else

> maybe someone will post it here so I can learn. Do you buy carob peanut

> clusters or do you home-make them? Byee!

>

> -Katie

>

> -

 

 

 

[Guest guest]

, " Heather O'Neil "

<diamyst@s...> wrote:

>

> I am looking for *eatloaf and *eatball or burger recipes that do

not contain tofu.

 

Here's a Curried Lentil Loaf that we like.

Marilyn

 

Curried Lentil Loaf

 

This " meatless " loaf is packed full of protein. And, as an added

bonus, it has potato and veggies baked right in. This goes nicely

with a fresh green salad and some basmati rice. This is another

recipe from " The Vegetarian Meat and Potatoes Cookbook. "

 

2 tablespoon vegetable oil

1 large carrot, grated

1 large yellow onion, grated or minced

1 large potato, unpeeled and grated

1 small red or yellow bell pepper, minced

5 cloves of garlic, minced

2 plum tomatoes, seeded and finely chopped (can used canned if fresh

aren't in season)

1 tablespoon tomato paste

1 tablespoon curry powder

1/4 teaspoon cayenne pepper or red chili powder (to taste)

2 cups cooked brown lentils, drained and mashed slightly

2 tablespoons peanut butter

1/4 cup oats

salt

 

1. Preheat the oven to 375 degrees.

2. Lightly spray a 9x5 " loaf pan with non-stick cooking spray.

3. Heat oil in a large skillet over medium heat.

4. Add carrot, onion, potato, pepper and garlic, and cook until

vegetables begin to soften, about 5 minutes.

5. Stir in the tomatoes, tomato paste, curry powder, cayenne

and salt, and mix well.

6. Reduce heat to low, cover and simmer until the vegetables

are soft, about 10 minutes.

7. Turn off heat and stir in the lentils. Place 1 cup of the

lentil/vegetable mixture with the peanut butter in a blender or food

processor, and blend until smooth.

8. Fold this into the remaining lentil and vegetable mixture,

along with the bread crumbs.

9. Taste and see if more salt is needed, then add mixture to

the loaf pan.

10. Bake loaf until firm, about 40-50 minutes.

11. Let the loaf sit for 15-20 minutes before serving. It's

better to let it cool and reheat and eat the next day after the

flavors meld.

[Guest guest]

Thank you, I am printing this out for her.

 

Gayle

 

 

 

[Guest guest]

Instructions, recipe, and pictures

 

http://www.annamariavolpi.com/page42.html

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

glpveg4life

;

Sunday, November 19, 2006 5:37 PM

Recipe Request

 

 

My daughter is giving a speech in school about bread baking and she will

be

bringing 2 kinds of home baked bread, she will bring in our usual recipe

probably made into a cinnamon bread the bread she wants to bring is a

Focaccia

does anyone have a recipe for Focaccia.

 

Gayle

 

 

[Guest guest]

Gayle,

I can't help you there, but would you mind posting your cinnamon bread recipe?

 

Mary

-

glpveg4life

;

Sunday, November 19, 2006 4:37 PM

Recipe Request

 

 

My daughter is giving a speech in school about bread baking and she will be

bringing 2 kinds of home baked bread, she will bring in our usual recipe

probably made into a cinnamon bread the bread she wants to bring is a Focaccia

does anyone have a recipe for Focaccia.

 

Gayle

 

[Guest guest]

What about seeing if the chef will share the recipe? I have asked several times

at other places and there has never been a problem in that area.

Mary

 

Sheri Palmer <sheripalmer wrote:

Recently, I ate at Sweet Tomatoes and had the best soup I have ever

tasted. It was called Sweet Potato bisque. I have looked on the net

and am unable to find anything like it. It had both russet and sweet

potatoes and some garlic.Other than that, I am not sure.

 

Thanks!

 

Sheri

 

 

 

 

 

 

 

Need a quick answer? Get one in minutes from people who know. Ask your question

on Answers.

 

 

[Guest guest]

Hi Gayle --

 

Here's my recipe for yummy delicious sugar cookies. You can use

these as the basis for cutouts - which is always fun at parties - or

thumbprint cookies with jelly or other fillings. (If you do use

them as cutouts, bear in mind that extra flour will be needed to

keep them fron sticking to the rolling pin, table, molds, etc., so

you might want to adjust the flour in the recipe a smidge...)

 

Sugar Cookies

 

2/3 cups shortening (I use the butter flavored shortening sticks)

3/4 cups sugar

1 tsp vanilla

1 egg

4 tsp milk

1 3/4 sifted flour

1 1/2 tsp baking powder

1/4 tsp salt

 

Cream shortening, sugaer, and vanilla. Add egg and beat until

fluffy. Stir in milk.

 

Sift together dry ingredients.

 

Blend dry mix into creamed mix slowly, a portion at a time.

 

Divide into two parts.

 

Chill for 1 hour

 

Roll out until 1/4 to 1/8 thick.

 

If making cutouts, dust with colored sugar, carob chips, sprinkles,

etc.

 

Bake at 375degrees for 8 minutes or until golden. Transfer to a

cool surface immediately.

[Guest guest]

Thank you.

 

Gayle

 

 

 

[Guest guest]

The recipe is probably in the files on the group site.

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

anita

Saturday, April 14, 2007 5:30 PM

recipe request

 

 

a year or so ago someone posted a recipe for spicey black bean

burgers..it was an instant hit in my home and now i have misplaced the

recipe...can anyone help?