Guest guest Posted April 1, 2001 Report Share Posted April 1, 2001 This one is from the Vegetarian Times Vegetarian Entertaining cookbook: * Exported from MasterCook * MENU: Passover Seder Recipe By :Vegetarian Times Vegetarian Entertaining Serving Size : 6 Preparation Time :0:00 Categories : MENUS Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Apple-Date Haroset -- page 46 Matzo Ball and Vegetable Soup -- page 46 Roasted Beets with Horseradish-Watercress Vinaigrette -- page 47 Spinach-Potato Kugel -- page 48 Lemon-Dressed Asparagus -- page 48 Coco-Nut Macaroons -- page 49 S(ISBN): " 0-02-861324-4 " Copyright: " 1996 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1066 Calories; 56g Fat (44.9% calories from fat); 32g Protein; 124g Carbohydrate; 22g Dietary Fiber; 157mg Cholesterol; 1791mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 7 Vegetable; 2 1/2 Fruit; 0 Non-Fat Milk; 10 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Apple-Date Haroset Recipe By :Vegetarian Times Vegetarian Entertaining Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red apples -- diced (peeled if desired) 1 cup chopped pitted dates 1 cup chopped walnuts 1/2 cup dark raisins 1/4 cup sweet Passover wine 1 tablespoon honey 1/2 teaspoon cinnamon Combine all the ingredients in a mixing bowl and blend well. Refrigerate until ready to serve. Stir the haroset before serving. S(ISBN): " 0-02-861324-4 " Copyright: " 1996 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 9g Fat (40.4% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Coco-Nut Macaroons Recipe By :Vegetarian Times Vegetarian Entertaining Serving Size : 12 Preparation Time :0:00 Categories : Cookies & Bars Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup grated sweetened coconut 1 cup sliced or slivered almonds -- finely chopped 1/2 cup brown sugar 1/3 cup matzo meal or potato starch 1/4 cup cocoa powder -- (heaping) sifted 3 large egg whites nonstick cooking spray In a mixing bowl, combine the coconut, almonds, brown sugar, matzo meal or potato starch, and cocoa powder. In a separate bowl, vigorously whisk the egg whites until a stiff peak forms. Gently fold the egg whites into the coconut mixture, forming a ball. Cover and refrigerate 2 hours. Preheat oven to 325ºF. Spray a cookie sheet with nonstick cooking spray or line it with a sheet of waxed paper. Drop the batter by the tablespoon onto the baking pan. Bake until the edges of the macaroons are firm, about 15 to 20 minutes. Remove from the oven and let cool to room temperature. Store in an airtight container until ready to serve. S(ISBN): " 0-02-861324-4 " Copyright: " 1996 " Yield: " 1 dozen " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 9g Fat (50.1% calories from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 5226 4982 0 25053 0 0 0 * Exported from MasterCook * Lemon-Dressed Asparagus Recipe By :Vegetarian Times Vegetarian Entertaining Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- juice of 1 1/2 lemons 2 tablespoons olive oil -- or to taste 1/2 teaspoon salt 1/2 teaspoon white pepper 2 pounds asparagus spears -- trimmed 1/4 cup chopped fresh parsley In a large mixing bowl, whisk together the lemon juice, oil, salt, and white pepper; set aside. Bring about 1 quart of water to a boil in a medium saucepan. Place the asparagus in the water and cook until tender, about 3 to 5 minutes; drain in a colander, and cool slightly. (Alternatively, steam the asparagus until tender.) Add asparagus to dressing and gently toss. Arrange the spears on an oval platter and top with the parsley. Serve alongside the Spinach-Potato Kugel. S(ISBN): " 0-02-861324-4 " Copyright: " 1996 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 5g Fat (64.4% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Matzo Ball and Vegetable Soup Recipe By :Vegetarian Times Vegetarian Entertaining Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SOUP: 1 1/2 teaspoons canola oil 1 medium yellow onion -- chopped 2 cups chopped leeks -- rinsed thoroughly 2 stalks celery -- diced 1 red bell pepper -- seeded & diced 2 cloves garlic -- minced 8 cups hot water or vegetable stock 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 pound green beans -- cut into 2 " sections 1/4 cup chopped fresh parsley MATZO BALLS: 3 large eggs 3 tablespoons canola oil 3/4 cup matzo meal 1 teaspoon salt -- optional 3 tablespoons water SOUP: Heat the oil in a large saucepan or soup pot over medium heat. Add the onion, leeks, celery, bell pepper, and garlic and cook, stirring, for 5 to 7 minutes. Stir in the water or stock, carrots, salt and pepper, and bring to a boil. Cook over medium-low heat for 20 minutes, stirring occasionally. Add the green beans and parsley and cook for 5 minutes more over low heat. Remove from the heat and cool to room temperature. Refrigerate for 4 hours or overnight. Prepare the Matzo Balls. When ready to serve, pour the soup into a saucepan or soup pot and bring to a simmer. Add the cooked Matzo Balls and cook for 10 to 15 minutes over low heat. To serve, place a Matzo Ball in each soup bowl and ladle soup over the top. MATZO BALLS: In a mixing bowl, beat the eggs. Add the oil and beat again. Fold in the matzo meal and salt if desired. Blend in the water. Cover the dough and refrigerate for about 15 minutes. In a large saucepan or Dutch oven, bring about 2 quarts of water to a boil. Remove the matzo dough from the refrigerator. With moist hands, form the dough into small balls about the size of golf balls, and drop into the boiling water. Cover the pan and simmer over medium-low heat for about 30 minutes, stirring occasionally. Drain the liquid (or remove Matzo Balls from cooking liquid with a slotted spoon.) and serve immediately or let cool to room temperature; transfer the Matzo Balls to a food storage container, and refrigerate until ready to serve with the soup. Makes about 12 Matzo Balls. S(ISBN): " 0-02-861324-4 " Copyright: " 1996 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 11g Fat (45.0% calories from fat); 6g Protein; 23g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 760mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Beets with Horseradish-Watercress Vinaigrette Recipe By :Vegetarian Times Vegetarian Entertaining Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium beets -- rinsed 1/4 cup canola oil 1/4 cup apple cider vinegar 1 tablespoon prepared horseradish 1 1/2 teaspoons Dijon mustard 1 teaspoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 medium red onion -- chopped 3 stalks celery -- (to 4) chopped 1 small bunch fresh watercress -- (about 4 oz) trimmed & chopped (see note) Preheat the oven to 375ºF. Wrap the beets in aluminum foil and place on a baking pan. Roast until the beets are tender, about 50 minutes to 1 hour. Remove the beets from the oven, unwrap, and let cool. Meanwhile, in a large mixing bowl, whisk together the oil, vinegar, horseradish, mustard, brown sugar, salt, and pepper. When the beets are cool enough to handle, peel off the skins. Coarsely chop the beets and add to the vinaigrette; stir to coat thoroughly. Add the onion, celery, and watercress, and stir to combine. Refrigerate for 4 hours before serving or overnight. Serve cold or at room temperature. S(ISBN): " 0-02-861324-4 " Copyright: " 1996 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 9g Fat (54.7% calories from fat); 2g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 307mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. NOTES : If watercress is unavailable, substitute 3 or 4 tablespoons of chopped fresh dill or tarragon. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach-Potato Kugel Recipe By :Vegetarian Times Vegetarian Entertaining Serving Size : 6 Preparation Time :0:00 Categories : Kugels Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups grated potatoes -- peeled if desired 1 medium zucchini -- grated 2 large carrots -- peeled & grated 1 medium yellow onion -- grated 1/4 cup matzo meal 2 large eggs -- beaten 1 cup 1% low-fat milk -- (or 2% milk) 1 large red bell pepper -- seeded & diced 2 10 oz packages frozen chopped spinach -- thawed & drained 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup low fat Swiss cheese or low fat mozzarella cheese Preheat the oven to 375ºF. Place the potatoes in a colander and squeeze out the excess liquid. In a large mixing bowl, combine the potatoes with all of the remaining ingredients (except the cheese) and mix well. Spoon the mixture into a 9 x13-inch oiled casserole or pan. Bake until the crust is lightly browned, about 45 minutes. Sprinkle the cheese over the top and cover. Let stand for 5 to 10 minutes before serving. S(ISBN): " 0-02-861324-4 " Copyright: " 1996 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 2g Fat (18.4% calories from fat); 7g Protein; 17g Carbohydrate; 5g Dietary Fiber; 64mg Cholesterol; 475mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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