XP Quick and Hearty: Meatless Microwave Meals by Pat Baird

October 12, 2000

* Exported from MasterCook *

Yam Salad

Recipe By : Quick and Hearty: Meatless Microwave Meals by Pat Baird

Serving Size : 7 Preparation Time :0:00

Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method

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6 yams (8 oz each) -- scrubbed

3/4 cup plain yogurt

1/4 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon dried chives

1 tablespoon curry powder

1/2 cup red onion -- finely chopped

1/2 cup celery -- finely chopped

salt and pepper -- to taste

red leaf lettuce

cilantro for garnish -- chopped

Pierce yams with a fork. Place on a double layer of paper towels in a circl on

the floor of the oven, leaving about 1 in between each one. Microwave on high

for 10-14 min., or until tender, turning once during cooking. Let stand for

5-10 minutes, with each wrapped in a paper towel. Cool, then peel and cut into

1 " cubes. In a medium bowl, whisk together yogurt, mayo, lemon juice, chives,

and curry powder. In a large bowl, coming the yams, onion, and celery. Pour

the dressing over the yams and toss lightly to combine. Add salt and pepper.

Arrange lettuce leaves on individual plates or on a serving platter and mound

the salad on top. Sprinkle with cilantro. Serve immediately.

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NOTES : If making the night before, reserve about a third of the dressing.

Bring salad to room temp and stir in the remainder of dressing.

* Exported from MasterCook *

Cream Cheese and Chive Omelet

Recipe By : Quick and Hearty: Meatless Microwave Meals by Pat Baird

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method

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2 teaspoons unsalted butter

4 egg

1/4 cup milk

1 tablespoon dried chives

pinch salt

2 tablespoons cream cheese -- softened, cubed

freshly ground black pepper

Place the butter in a 9 in glass pie plate. Microwave on high for 1 minute

until melted. roate the plate to coat with butter and set aside. In a medium

bowl, whisk together the eggs, milk, chives, and salt. Pour into prepared pie

plate. Microwave on high for 3-4 minutes, vently pusing the eggs from the edges

to the center several times, until the eggs are just set but still moist and

creamy. Place the cheese over the top. Gently fold the omelet in half and

spinkle with pepper to serve.

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* Exported from MasterCook *

Stuffed Peppers

Recipe By : Quick and Hearty: Meatless Microwave Meals by Pat Baird

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method

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4 medium bell peppers -- (6 oz each)

2 tablespoons olive oil

1/4 cup scallions, white part only -- finely chopped

1 celery ribs -- finely chopped

2 cups brown rice -- cooked

1 medium tomato -- seeded and chopped

1/3 cup pecans -- chopped

1/4 cup oil cured olives -- pitted and chopped

3 tablespoons parsley -- finely chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon freshly ground black pepper

2 tablespoons water

2 cans tomato sauce -- optional

parsley for garnish -- chopped

Slice tops off peppers and remove their seeds an membranes. Wash and set them

upside down to drain on a paper towl. In a glass bie plate or 2 qt shallow

round casserole, comine the oil, scallions, and celery. Microwave on high for 1

min. Stir in the rice, tomato, pecans, olives, parsley, oregano, basil, and

pepper. Spoon mix evenly into hollowed peppers and place them back in the dish,

in a circle. Pour water in the bottom of the dish. Cover lightly with vented

pastic wrap. Microwave on high for 6 minutes. Rotate a half turn. Microwave

on medium for 6-8 minutes, or until peppers are tender when pierced with the tip

of a sharp knife. Let stand, covered, for 5 min. If desired, pour some tomato

sauce onto a serving platter. Set the ppers on top and serve with additional

sauce, garnished with chopped parsley.

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* Exported from MasterCook *

Three Bread Stuffin

Recipe By : Quick and Hearty: Meatless Microwave Meals by Pat Baird

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method

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1/2 pound rye bread -- cut in 1 " cubes

1/2 pound pumpernickel bread -- cut in 1 " cubes

1/2 pound sourdough bread -- cut in 1 " cubes

1/4 cup peanut oil

1/4 cup unsalted butter

2 celery ribs -- coarsely chopped

1 large onion -- coarsely chopped

1 medium granny smith apple -- cored and chopped

1 jalapeno chile pepper -- seeded, finely chop

3 tablespoons parsley -- chopped

1 teaspoon caraway seeds

1/2 teaspoon salt

1/2 freshly ground black pepper

1/4 teaspoon crushed red pepper -- optional

2 cups vegetable stock

2 eggs -- lightly beaten

Place berad cubes in a large shallow pan. Let them dry out for serveral hours

or overnight. Ina 2 1/2 qt casserole, combine the oil, butter, celery, and

onion. Microwave on high for 2-3 min. until onion is tender. Stir in the apple

and jalapeno . Microwave on high for 1 minute. In a large mixing bowl, combine

the bread cubes with the cooked celery-apple mix. Stir in the parsley, caraway

seeds, salt, pepper, crushed red pepper., stock, and eggs. Mix thoroughly.

Spoon stuffing into casserole, smoothing top. Cover loosely with plastic wrap.

Microwave on high 10-12 min. or until heated through, roating once during

cooking. Let stand, covered, for 5 min,