Guest guest Posted November 4, 2000 Report Share Posted November 4, 2000 * Exported from MasterCook * *MENU*: Vegetarian Times Complete Thanksgiving Cookbook: Menu 9 Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : *MENUS* Menu 9 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Spinach-Cheese Twists Pumpkin Soup Succotash-Stuffed Butternut Squash Cinnamon-Glazed Carrots Honey-Glazed Onions Mashed Garlic Potatoes Champ Mushroom Gravy Maple Syrup Baked Apples NOTE: I have figured each menu to be 8 servings, although some recipes may serve fewer or more. The nutritional info on the menus is not exactly accurate. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1361 Calories; 30g Fat (19.2% calories from fat); 40g Protein; 248g Carbohydrate; 28g Dietary Fiber; 48mg Cholesterol; 4042mg Sodium. Exchanges: 12 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates. Suggested Wine: Chablis Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon-Glazed Carrots Recipe By :Vegetarian Times CompleteThanksgiving Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 3 Menu 9 Menu-12 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- peeled & sliced into 1/4 " thick rounds (about 3 1/2 cups) 1/3 cup unsweetened apple juice concentrate -- thawed 1/2 teaspoon ground cinnamon Combine ingredients in a large saucepan and stir well. Bring to a simmer, cover, and cook over moderate heat for 15-20 minutes, until carrots are tender-crisp. Cook uncovered 3 to 5 minutes more or until liquid is reduced to a glaze. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; trace Fat (3.6% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat. NOTES : With a long, sharp knife, you can slice three carrots placed side-by-side at the same time. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Honey-Glazed Onions Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 20 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 9 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING: 10 medium onions -- (a sweet variety) 1 cup seasoned bread crumbs 1 cup corn kernels -- frozen or canned 1 cup diced zucchini 1 cup grated carrots 1 cup diced canned beets 1 cup water GLAZE: 1/2 cup honey 3 tablespoons Dijon mustard 2 tablespoons balsamic vinegar -- or red wine vinegar 2 teaspoons paprika 1/2 teaspoon ground ginger 1 1/2 teaspoons salt -- plus more to taste 1 teaspoon freshly ground black pepper -- plus more to taste Preheat oven to 350F. Peel onions; slice in half on the equator. Remove centers, leaving a " bowl " in center of onion halves. To prepare the filling, in a bowl, stir together 1/2 cup bread crumbs and all the corn, zucchini, carrots and beets. Firmly pack, filling in hollowed-out onion halves, and arrange in a shallow baking dish so that onions Fit snugly. Pour water around base of onions. To make the glaze, in a separate bowl, whisk together glaze ingredients. Drizzle half of mixture over tops of stuffed onions. Bake 30 minutes. Drizzle with remaining glaze sauce. Bake 30 minutes more. Just before serving, sprinkle onions with remaining 1/2 cup bread crumbs and place onions under broiler until crumbs are toasted and golden brown. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; trace Fat (4.4% calories from fat); 2g Protein; 19g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 368mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. NOTES : A nest of confetti-colored vegetables and a honey-mustard glaze elevate a simple onion to a lovely holiday dish. These can be made ahead and reheated just before serving time, and are good for a crowd. Nutr. Assoc. : 0 0 0 0 5663 0 926713 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maple Syrup Baked Apples Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Delicious Desserts Menu 9 Menu-11 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large apples -- cored (peel, optional) 1 cup maple syrup 1 cup chopped walnut meats Preheat oven to 350F. Place apples in a baking dish. Pour syrup over apples; sprinkle with walnuts. Bake 35 minutes. ____________________ Each apple serving: 265 cals; 4g protein, 9g fat; 46g carbs; 0mg chol; 4mg sodium; 3g fiber. Copyright: " 1998 " Yield: " 8 apples " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 1g Fat (2.6% calories from fat); trace Protein; 48g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 1/2 Fruit; 2 Other Carbohydrates. NOTES : As with most very simple dishes, success depends on the quality of the ingredients. Use only the most flavorful apples, crack the walnuts yourself and use pure maple syrup. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Mashed Garlic Potatoes Champ Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 9 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds russet potatoes -- peeled & quartered 3 cloves garlic -- peeled, ends trimmed 1 1/2 teaspoons salt -- divided 1/4 cup extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon white pepper 3 bunches scallions -- cleaned & trimmed Place potatoes, garlic cloves and 1 teaspoon salt in covered saucepan with water just to cover. Bring to boil. Reduce heat, cook until potatoes are tender, about 20 minutes. Drain into colander, reserving cooking water. While potatoes are cooking, cook scallions in small covered saucepan in boiling water with remaining 1/2 teaspoon salt until tender, about 5 minutes. Drain; shock in ice water to stop cooking. Drain. In mixer bowl, mash potatoes with potato masher, using fork tines to mash garlic if necessary. Beat with electric mixer, adding oil and reserved potato water as needed for consistency. Add salt and pepper. Stir in scallions. Cover bowl. Set in skillet with 2 inches simmering water to hold for serving, up to 1 hour. Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 7g Fat (30.7% calories from fat); 4g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 677mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1 1/2 Fat. Serving Ideas : Serve with butter or a small pitcher of extra-virgin olive oil. Nutr. Assoc. : 0 0 0 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 * Pumpkin Soup Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Menu 9 Savory Autumn Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon light olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon cinnamon 2 cups diced yellow onions 2 cups pumpkin puree -- (fresh or 15 oz can) 6 cups vegetable stock salt to taste 1/4 cup thinly sliced scallion 1/2 cup toasted croutons Heat oil in a 3 1/2 quart saucepan. Add dry spices, stirring to warm but not browning, about 1 minute. Add onion, stirring to coat. Saute over medium heat until onion is soft but not brown, about 5 minutes. Add pumpkin puree and stock; stir to mix. Bring to a boil. Lower heat to a simmer. Simmer, covered, until soup is slightly thickened and flavors are melded, about 20 to 25 minutes. Salt to taste. Pour soup into a large bowl. Puree in batches in food processor or blender. Return to pan. Heat before serving. Garnish with scallions and croutons. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " Yield: " 8 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 5g Fat (23.9% calories from fat); 6g Protein; 30g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1238mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat. NOTES : Too many pumpkin soups rely on milk or cream for flavor and texture. This one depends upon vegetable broth, aromatic spices, and fresh pumpkin puree for great flavor and texture. Fresh puree and homemade vegetable broth provide the best flavor. If you use canned pumpkin, boost the flavor by sauteeing garlic, ginger, and 1 teaspoon of curry powder with the onion. Nutr. Assoc. : 986 0 0 0 0 0 0 0 4845 489 * Exported from MasterCook * Spinach-Cheese Twists Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Menu 9 Tempting Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 1 16 oz package hot roll mix 1 cup part-skim ricotta cheese 2/3 cup hot water 1 egg flour for rolling dough FILLING: 2 tablespoons butter or margarine 1 clove garlic -- minced 1 teaspoon dried basil 1/2 teaspoon onion powder 1 9 oz package frozen chopped spinach -- thawed & squeezed to drain 1/4 cup freshly grated Parmesan cheese TOPPING: 1 egg white 2 teaspoons water 1 tablespoon freshly grated Parmesan cheese Lightly grease a 9 or 10-inch springform pan with nonstick cooking spray or oil. In a large bowl, combine hot roll mix with yeast from foil packet included in the package; mix well. Stir in ricotta cheese, water, and egg until dough pulls away from the sides of bowl. Turn dough out onto a lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. If desired, sprinkle additional flour over surface to reduce stickiness. Cover ball with a large bowl; let rest 5 minutes. Melt butter or margarine in a small saucepan over medium-high heat. Stir in garlic, basil, and onion powder. Cook and stir 1 minute. Set aside. In a small bowl, combine spinach and 1/4 cup Parmesan cheese. Mix well. Return to dough and gently punch down several times to remove all air bubbles. On a lightly floured surface, roll out dough to a 15x18-inch rectangle. Spread with margarine mixture to within 1-inch of edges. Spoon spinach mixture evenly over dough to within 1-inch of edges. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 6g Fat (33.7% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 266mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1034 0 0 0 1034 * Exported from MasterCook * Succotash-Stuffed Butternut Squash Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Magnificent Entrees Menu 9 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium butternut squash 2 cups frozen baby lima beans -- thawed 1 tablespoon canola oil 1 medium red or yellow onion -- diced 2 red or green bell peppers -- diced 1 jalapeno pepper -- seeded & minced (optional) 2 cloves garlic -- minced 2 cups fresh or frozen corn kernels 1 1/2 teaspoons dried oregano -- (to 3 tsp) or to taste 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon salt 1/4 cup bread crumbs 1/4 cup freshly grated Parmesan cheese Preheat oven to 350ºF. Cut squash in half lengthwise. Scoop out seeds and stringy fibers; discard. Place squash cut-side down on a sheet pan with 1/4-inch of water. Bake 35 to 40 minutes until flesh is easily pierced with a fork. Remove from oven, turn squash over, drain water and let squash cool for a few minutes. Meanwhile, place lima beans in boiling water to cover; cook 10 minutes. Drain in a colander and cool slightly. Heat oil in a saucepan; add onion, peppers, and garlic. Saute 5 to 7 minutes. Add lima beans, corn, oregano, thyme, black pepper, nutmeg, and salt; cook over low heat 5 minutes more, stirring occasionally. Remove from heat; keep warm. When squash is cool, carefully scoop out flesh from shells, coarsely chop and blend into lima bean mixture. Spoon mixture back into shells and sprinkle with bread crumbs and cheese. Place stuffed squash under a hot broiler 5 to 7 minutes until lightly browned. Present stuffed squash on large serving platters at table. Per Serving: 291 calories; 12 g Protein; 6 g Fat; 53 g Carbohydrates; 4 mg Cholesterol; 507 mg Sodium; 8 g Fiber S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 676 Calories; 7g Fat (8.9% calories from fat); 21g Protein; 150g Carbohydrate; 22g Dietary Fiber; 4mg Cholesterol; 366mg Sodium. Exchanges: 9 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 4288 3572 0 0 3450 0 0 0 0 0 0 3562 Quote Link to comment Share on other sites More sharing options...
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