recipe

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Particularly for our new 14-year-old vegetarian: seven fast,

easy recipes that don't cost an arm and a leg:

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-Begin Recipe Export- QBook version 1.00.14

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Title: _stracciatella_ (vegetarian version)

Keywords: soups, vegetarian, latenight, comfort food

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This cheesy vegetarian answer to egg-drop soup is a good soup to make

when you're in a hurry. It's also easy to digest, which is handy if

you're feeding someone who's sick.

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1 quart vegetable broth

2 eggs, whipped

1/3 cup grated Parmesan cheese

Salt and pepper to taste

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Bring the broth to a boil. Stir the grated cheese into the eggs, and as

the broth is boiling, briskly stir the egg mixture into it; the egg will

cook in long filaments. Serve immediately. Serves four.

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Note: stracciatella, like a great many other recipes, invites

improvisation. You may want to shred a few tender lettuce leaves,

and stir them in immediately after the egg has set.

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source: Kyle Phillips

WebWeaver, The Mining Company's Italian Cuisine

http://italianfood.miningco.com

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-Begin Recipe Export- QBook version 1.00.14

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Title: vegetarian chopped " liver "

Keywords: appetizers, vegetarian

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3 tbsp oil

1/2 lb mushrooms, chopped

1 sm onion, chopped

1 c walnuts, chopped

pepper and salt to taste

1 tbsp water

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Saute mushrooms and onion for 8 minutes. Pour into blender or food

processor, adding walnuts, seasonings and water. Blend until smooth.

Serve on matzo as a spread.

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-Begin Recipe Export- QBook version 1.00.14

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Title: sweet potato soup

Keywords: soups, vegetarian

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(adapted from Betty Crocker's 40th Anniversary Cookbook)

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2 large sweet potatoes (about 1 1/2 pounds) cut into large pieces

1 cup good veggie broth

1/4 cup orange juice

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup half-and-half or rich soymilk

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Peel, cook and drain sweet potatoes, or microwave whole and scoop

out lesh, discarding skin. Either way, place flesh in blender or

food processor. Add 1/2 cup broth. Cover and blend or process

until smooth.

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Transfer mixture to 2-quart saucepan. Stir in remaining broth and

the orange juice, salt, and nutmeg. Cover over medium-high heat,

stirring constantly, until hot. Stir in half-and-half or soymilk.

Heat until hot. 4 servings (about 3/4 cup each).

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-Begin Recipe Export- QBook version 1.00.14

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Title: late-night brown sugar muffins

Keywords: bread, late-night

from Women's Day Magazine (late 1980's)

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2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup packed dark brown sugar

1 large egg

1 cup milk

1/2 cup margarine -- melted

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Mix flour, baking soda, salt and brown sugar in medium bowl.

In separate small bowl, beat egg, milk and margarine. Add all

at once to flour mixture; beat to mix well. Spoon batter into 12

greased or paper-lined 2-1/2-inch muffin cups, filling each about

2/3 full. Bake in 350°F oven about 20 minutes or until browned.

Makes 12.

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-Begin Recipe Export- QBook version 1.00.14

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Title: dump cake

Keywords: desserts, late night

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yellow cake mix

large can of pineapple chunks

can of cherry pie filling (or use blueberry)

butter

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Dump the pie filling into a rectangular cake pan. Spread around

evenly; no greasing necessary. Sprinkle 1/2 of the cake mix on

top. Dump pineapple on top of that (spread, do not stir.) Sprinkle

rest of cake mix on top and dot with butter. Bake at 350° for

30-45 minutes.

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-Begin Recipe Export- QBook version 1.00.14

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Title: Baked Eggplant

Keywords: Diabetic, Side dishes, Cheese, Main dish, Main dish

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2 thick slices eggplant

2 tsp dry bread crumbs

2 thick slices onion

1/2 tsp thyme

2 oz Cheddar cheese, shredded

1/2 ts Salt

4 Tbsp jar spaghetti sauce, best you can afford

Pepper

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Cook eggplant and onion in small amount of water until, tender. Drain;

reserve liquid. Place eggplant and onion in small baking dish. Top

with cheese. Blend spaghetti sauce, 2 Tb of eggplant liquid, bread

crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at

350f for 30 minutes.

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Microwave: Uncover. Cook on high for 5 minutes. Turn after 2

minutes. Food Exchange per serving: 1 MEAT EXCHANGE + 1 VEGETABLE

EXCHANGE

Source: _The Complete Diabetic Cookbook_ by Mary Jane Finsand

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-Begin Recipe Export- QBook version 1.00.14

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Title: late-night peach delight

Keywords: desserts, fruit, late-night

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Instant vanilla pudding, made according to directions on the box

Graham crackers

Cool Whip topping

peach pie filling- canned, may take 2 cans

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Amounts are adjustable. Mix pudding and Cool Whip; the higher the

percentage of Cool Whip, the richer it tastes. Do not use more than

half and half. Set aside.

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Line a flat glass casserole dish with graham crackers. It can also

be done in a deep bowl as for banana pudding. Cover with a layer of

pudding mixture, then peach filling, then pudding. Repeat by covering

it with another layer of graham crackers and repeating with the other

ingredients. Finish with peach filling on top. if you can wait

[Ed.--HAR!!], do not serve immediately because the crackers soften

and it's better later, or the next day. Cherry filling is also good.

Source: Kitten Kate on Badboy BBS

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