VT Thanksgiving Menu 6/Part 2

[Guest guest]

* Exported from MasterCook *

 

String Beans with Julienned Vegetables

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Harvest of Side Dishes Menu 6

Menu-10

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup olive oil -- or other vegetable oil

1/4 cup rice vinegar

2 tablespoons fresh tarragon -- or 1 tbsp dried

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 pound string beans -- halved, blanched & without stems

1 small red onion -- slivered

1 red or yellow bell pepper -- cut into strips

1/2 pound jicama -- peeled & julienned

OR

1 large carrot -- peeled & julienned

1 jalapeno pepper -- (optional) seeded & minced

1/2 cup slivered almonds

 

In a medium bowl, whisk together the oil, vinegar, tarragon, mustard, sugar,

salt & pepper. Add beans, onion, bell pepper, jicama or carrot, jalapeno, if

desired, and almonds. Toss thoroughly. Chill one hour. Serve over a bed of

lettuce.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

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

 

Per Serving (excluding unknown items): 345 Calories; 28g Fat (69.1% calories

from fat); 6g Protein; 22g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

329mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 5 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4695 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Corn Sauteed with Mint and Shiitake Mushrooms

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Harvest of Side Dishes Menu 1

Menu 6

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces shiitake mushrooms -- or other wild mushrooms

2 tablespoons butter or margarine

6 ears fresh corn -- kernels removed

OR 1 16-oz pkg. frozen corn kernels

3 tablespoons chopped fresh mint

1/2 teaspoon salt

freshly ground pepper to taste

 

Remove mushroom stems. Slice mushrooms, saute in butter or margarine over

medium heat about 2 minutes or until limp. Add corn, mint, salt & pepper; cook

3 more minutes, stirring. Serve immediately.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

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

 

Per Serving (excluding unknown items): 224 Calories; 5g Fat (18.3% calories from

fat); 7g Protein; 46g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 236mg

Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Cranberry-Port Relish

 

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 cup fresh cranberries

1/4 cup water

1/2 cup sugar

1 tablespoon port -- or orange juice

 

In medium saucepan, combine cranberries and water. Bring to a boil, then reduce

heat and simmer until cranberries are tender, 10 to 15 minutes. Stir in sugar

and simmer, stirring occasionally, until sugar is dissolved. Remove from heat

and stir in port or orange juice. Let cool.

 

Copyright:

" 1998 "

Yield:

" 1 1/2 cups "

 

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

 

Per Serving (excluding unknown items): 54 Calories; trace Fat (0.4% calories

from fat); trace Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

French Apple Cake

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 12 Preparation Time :0:00

Categories : Delicious Desserts Menu 6

 

 

Amount Measure Ingredient -- Preparation Method

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

***CAKE***

2 pounds tart apples -- cored

peeled and chopped -- (5 to 6 cups)

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/2 cup sugar

1 tablespoon maple syrup

1/4 cup milk

1/4 cup butter -- melted & cooled

4 large eggs -- slightly beaten

***TOPPING***

4 large egg whites -- slightly beaten

1/4 cup butter -- cooled & melted

1/2 cup packed light brown sugar

1 tablespoon almond extract

1/4 cup sliced almonds

 

CAKE: Preheat oven to 325 degrees. Grease 9- by 13-inch baking pan. Toss

apples with cinnamon and doves. Spread evenly into prepared pan. In large

bowl, mix flour, baking powder and sugar. Stir in syrup, milk, butter and eggs;

beat 90 seconds with electric mixer on medium speed. Pour batter over apples.

Bake until golden brown, about 45 minutes.

 

TOPPING: Meanwhile, in medium bowl, mix topping ingredients except almonds until

blended. Spoon mixture over cake just as it comes out of oven.

 

Sprinkle almonds over topping and return cake to oven and bake until topping is

brown and bubbly, 10 to 15 minutes. Remove to wire rack to cool. Serve warm or

at room temperature.

 

Copyright:

" 1998 "

 

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

 

Per Serving (excluding unknown items): 221 Calories; 11g Fat (43.7% calories

from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol;

204mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat

Milk; 2 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0