Guest guest Posted November 3, 2000 Report Share Posted November 3, 2000 Menu 6: Apple Walnut Salad with Watercress Baked Pumpkin with Vegetable Pilaf Sweet Potato Stuffing Mushroom Gravy OR Rich Mushroom Sauce String Beans with Julienned Vegetables Corn Sauteed with Mint and Shiitake Mushrooms Cranberry-Port Relish French Apple Cake * Exported from MasterCook * Apple-Walnut Salad with Watercress Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 5 Preparation Time :0:00 Categories : Menu 6 Salubrious Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRESSING: 2 tablespoons fresh lemon juice 2 tablespoons vegetable broth 1 1/2 tablespoons vegetable oil 1/2 teaspoon salt -- or 1 tsp soy sauce 1/4 teaspoon freshly ground black pepper SALAD: 2 cups watercress -- tough stems removed 1 large carrot -- shredded 1 Red Delicious apple -- cored & shredded 1 Golden Delicious apple -- cored & shredded 2 tablespoons fresh lemon juice 1/4 cup chopped walnuts -- (to 1/2 cup) To make dressing, in a small bowl, combine all dressing ingredients. Mix well. To prepare salad, place watercress around the outside edge of a large platter. Scatter carrot next to the watercress. In a small bowl, toss shredded apples with lemon juice. Spoon apples in center of platter. Scatter nuts on top of apples. Pour dressing over salad and serve immediately. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 8g Fat (56.6% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 266mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Pumpkin with Vegetable Pilaf Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Magnificent Entrees Menu 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5-6 pound pumpkin -- or other winter squash 1 tablespoon canola oil 1 small onion -- diced 1 red bell pepper -- seeded & diced 1 small jalapeno pepper -- seeded & minced 1 small zucchini -- diced (about 1 1/2 cups) 2 tablespoons minced shallots 1 1/2 cups brown rice 1/4 cup raisins 1/2 teaspoon freshly ground pepper 1/4 teaspoon turmeric 1/4 teaspoon salt 3 cups water 8 medium broccoli florets -- blanched 2 tablespoons minced fresh cilantro -- (optional) To cook pumpkin, preheat oven to 375ºF. With a sharp knife, cut a 4-inch lid off top of pumpkin. (Cut at an angle so lid goes back on more easily.) With a large spoon, scoop out seeds and stringy fibers; discard or reserve for another use. Cover hole with a sheet of foil and set pumpkin lid back on top. Place in a baking pan with 1/2-inch of water, bake until inside is tender, 50 minutes to 1 hour. Remove from oven and keep warm. To make the pilaf, heat oil in a large saucepan. Add onion, peppers, zucchini, and shallots. Saute until vegetables are tender, about 7 minutes. Stir in rice, raisins, pepper, turmeric, and salt; cook 1 minute more. Add water, cover, and cook over medium-low heat until liquid is absorbed, about 45 minutes. Fluff pilaf with a fork and stir in broccoli. Stir in cilantro if desired. Spoon pilaf into pumpkin and cover with lid. (Discard foil.) Set stuffed pumpkin on a large platter in center of table. When serving pilaf, scrape inside of pumpkin with serving spoon and mix pumpkin into pilaf. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 500 Calories; 6g Fat (10.4% calories from fat); 13g Protein; 107g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 6 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1 Fat. NOTES : If you double the recipe, use 2 pumpkins, not one large pumpkin. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Stuffing Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sweet potatoes -- peeled and cut into chunks (about 6 cups) water for cooking 3 tablespoons butter or margarine -- (to 4 tbsp) 1 bunch scallions -- (about 8) chopped finely 2 eggs -- or equivalent Egg Replacer 1 cup fresh whole wheat bread crumbs 2 tablespoons fresh whole wheat bread crumbs 1/4 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/2 teaspoon orange zest 3 tablespoons chopped fresh parsley Place sweet potatoes in a medium saucepan with enough water to cover. Cook over medium-high heat until tender, about 25 minutes. Drain off water. Transfer potatoes to a food processor or blender and puree with 1 tablespoon of butter or margarine. Meanwhile, saute scallions in 1 to 2 tablespoons of butter or margarine for 1 minute. In a medium bowl, combine pureed potatoes, sauteed scallions, eggs (or Egg Replacer), 1 cup of bread crumbs, pepper, salt, zest, and parsley. Mix well and set aside. In a small skillet, melt remaining 1 tablespoon of butter or margarine. Add remaining 2 tablespoons of bread crumbs and toast over medium-high heat. Preheat oven to 350ºF. Spoon stuffing mixture into an oval gratin dish or baking dish. Sprinkle toasted bread crumbs over stuffing and bake 20 minutes or until set. Serve hot. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 6g Fat (38.0% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. NOTES : This flavorful stuffing goes well with any gravy, but Chunky Tomato Gravy is a sure bet. Nutr. Assoc. : 0 0 0 0 0 3339 3339 0 0 0 0 * Exported from MasterCook * Mushroom Gravy Recipe By :Vegetarian Times Complete Thanksgiving Cookbook, page 152 Serving Size : 5 Preparation Time :0:00 Categories : Great Gravies & Table Sauces Menu 6 Menu 9 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons soy margarine or butter 1/2 pound white mushrooms -- (about 2 1/2 cups) sliced 1/4-inch thick 3 tablespoons all-purpose flour 2 cups vegetable broth 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Makes 5 servings. This delicious, rich-tasting gravy has a velvety texture. It is particularly good with Wild Rice and Apricot Stuffing. Melt 1 tablespoon margarine in a medium skillet over medium heat. Add mushrooms and cook, stirring often, 3 minutes. Remove mushrooms with a slotted spoon and set aside. Add remaining 1 1/2 tablespoons margarine and flour to skillet; whisk until smooth and cook 30 seconds. Add broth slowly while continuing to whisk. Cook 1 minute, then stir in reserved mushrooms, thyme, salt and pepper. Cook, stirring, about 2 minutes. Transfer mixture to a gravy boat or serving bowl. Serve warm. Per serving: 50 Calories; 2g Protein; 3g Fat; 6g Carbohydrate; 5mg Cholesterol; 538mg Sodium; 1g fiber. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 2g Fat (17.3% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 757mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rich Mushroom Sauce Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Great Gravies & Table Sauces Menu 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium onion -- chopped 2 cloves garlic -- minced 1 1/2 cups cremini mushrooms -- chopped 2 1/4 cups water 3 tablespoons soy sauce 1 teaspoon vegetable bouillon powder 2 teaspoons cornstarch dissolved in 1/4 cup water DISSOLVED IN: 1/4 cup water salt and freshly ground black pepper -- to taste In medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices. Add water, soy sauce, bouillon powder and dissolved cornstarch; stir well. Simmer until thickened slightly, about 10 minutes. Season with salt and pepper. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " Yield: " 3 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 2g Fat (75.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 196mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 -9280 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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