Misc RecipesV

[Guest guest]

Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

--

Bonni Adamant Dilettante, so keep it simple, please.

My Obligatory Homepage http://home.att.net/~bonnithoza

" Every year, back comes Spring, with nasty little birds yapping their fool heads

off and the ground all mucked up with plants. " --Dorothy Parker

 

* Exported from MasterCook *

 

Onion Rings

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Side Dishes Vegan

 

Amount Measure Ingredient -- Preparation Method

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

2 OSO Sweet onions -- about 8 oz. each

1 cup flour

2 tsp. Herbes de Provence or Italian herb

seasoning

1 tsp. salt

1/4 tsp. cayenne pepper

1 cup beer

2 Table spoons Dijon mustard

Peanut -- corn or vegetable

oil for frying

 

1. Peel OSO Sweet onions and cut crosswise into 3/8 inch thinck slices, and

separate into rings.

 

2. In a medium bowl, combine flour, herbs and seasoning.

 

3. Gradually stir in beer. Add mustard and whisk batter until smooth.

 

4. Heat about 3 inches of oil in a deep fat fryer or large kettle to 375

degrees.

 

5. Dip the rings into the batter, coating well, and allow excess batter to drip

back into the bowl.

 

6. Fry the onion rings insmall batches for about 3 minutes, or until golden

brown, turning occasionally.

 

7. Transfer rings with slotted spoon to paper towels to to drain. Serve hot.

 

Serve hot.

 

 

 

 

 

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* Exported from MasterCook *

 

Phone Book Sandwich

 

Recipe By : California Fresh

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 loaf Italian sourdough bread

1/2 cup roasted red peppers

1/2 cup marinated artichoke hearts (rinsed)

1/2 cup sliced cucumber

1/2 cup sliced mushrooms

1/4 cup sliced red onions

1/2 cup red and green peppers

1/8 cup balsamic vinegar

1/8 cup gorgonzola cheese

1 tablespoon Italian seasoning

Fresh basil and cilantro (optional)

 

1. Remove inside of bread, sprinkle Balsamic vinegar on bread.

 

2. Layer with roasted peppers, artichoke hearts and cheese. Sprinkle with

vinegar and layer with vegetables, seasoning and the remainder of vinegar.

 

3. Wrap in wax paper, tie with yarn or twine to cutting board. Place brick or

large phonebook on top for 1 hour.

 

4. Slice into appetizer size sandwiches. Refrigerate until ready to serve.

 

 

 

 

 

 

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* Exported from MasterCook *

 

Pilgrim Corn Salad

 

Recipe By : Margo Scofield - Pillsbury Bake-Off Contest

Serving Size : 1 Preparation Time :0:00

Categories : Salads Vegan

 

Amount Measure Ingredient -- Preparation Method

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

2 cans Green Giant White Shoepeg Corn -- (11 oz.) drained

3/4 cup sweetened dried cranberries

1/4 cup chopped pecans

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon apricot preserves

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 tablespoons finely chopped fresh basil

Fresh basil sprigs

8 pecan halves

 

1. In medium bowl, combine corn, cranberries and chopped pecans: toss to mix.

 

2. In small medium bowl, combine vinegar, oil, mustard and Worcestershire sauce:

beat with wire whisk until smoth. Add vinegar and chopped basil to corn mixture:

toss to coat well. Let stand 10 minutes.

 

3. To serve, stir gently to mix. Garnish with basil sprigs and pecan halves.

 

Makes 8 1/2 cup servings.

 

 

 

 

 

 

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* Exported from MasterCook *

 

Plantation Pecan Ball Candy

 

Recipe By : The Once A Week Cooking Plan Joni Hilton

Serving Size : 1 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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

1 box vanilla wafers -- (12 oz.) finely

crushed

3 3/4 cups finely chopped pecans

1 can sweetened -- (12 oz.) condensed

milk

 

1. In a large bowl, mix all ingredients together. Chill.

 

2. Using a melon baller or spoon, form mixture into 1-inch balls.

 

3. They can be eaten immediately, kept in the refrigerator, or frozen in a rigid

container in the freezer. Makes about 4 dozen candies.

 

 

 

 

 

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* Exported from MasterCook *

 

Sautéed Chickpeas with Cinnamon

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beans Side Dishes

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 Tbs. olive oil

1 cinnamon stick -- broken in half

1 lb. canned chickpeas -- rinsed, drained and

patted dry

2 tsp. fresh lemon juice -- or to taste

1/4 cup fresh cilantro -- chopped

 

Heat oil in a heavy nonstick skillet over medium high heat. Saut'e cinnamon

sticks 1-2 minutes until fragrant. Stir in chickpeas and sauté about 8 minutes,

stirring frequently, until browned and crisp. Transfer chickpeas to a bowl. Add

remaining ingredients and salt and pepper to taste. Toss.

 

 

 

 

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* Exported from MasterCook *

 

Simple Lentil Loaf

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beans Main Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

2 cups cooked lentils

1 cup quick oatmeal

1/2 cup onion -- chopped

1 clove garlic -- minced

2 cups tomato sauce

1 1/2 tsp. Italian herb seasoning

 

Preheat oven to 350°F. Combine all ingredients and salt and pepper to taste in a

bowl. Mix thoroughly and press mixture into a lightly oiled loaf pan. Bake 50

minutes.

 

 

 

 

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