Food Recipes

Quinoa With Shiitake Gravy

admin — Fri, 18 May 2012 09:00:08 +0000

1 pk Eden Quinoa; rinsed 1 pk Eden Shiitake Mushrooms — (soak in… 1/2 c -Water) 1 md Onion – chopped in thin half moons 4 c Water 1/4 c Eden Organic Shoyu — (or more if desired) 3 tb Eden Kudzu — (dissolved in… 1/4 c -Water) 2 tb Eden Brown Rice Vinegar Cook Quinoa according to package directions. Soak Shiitake mushrooms until soft about 30-45 minutes. Bring 2 cups of water to a boil. When shiitakes are soft remove stems and slice caps. Add soaking liquid and and shiitakes to boiling water and cook for 30 minutes. Add sliced onions, cook another 5 minutes. Add remaining water and shoyu, bring to a boil, stir in dissolved kudzu, turn off heat. Liquid will thicken and become clear. Serve over Quinoa. Garnish wtih chopped green onions. Prep Time: 10 min. * Cooking Time: 35 min. * Yield: 6-8 servings Copyright 1994 Eden Foods, Inc.

Memorable Banana Nut Bread

admin — Fri, 18 May 2012 08:45:09 +0000

1 1/2 c Flour 3/4 c Egg Beaters? 99% egg Substitute 1/2 c Light corn syrup 1/2 c Sugar — (1/2 to 1 cup) 1 c Heaping, Bananas — mashed 1 t Vanilla 1 t Baking soda 1 t Baking powder 1/4 c 1% low-fat buttermilk 1 c Grape Nuts cereal No-stick cokking spray Mix all ingredients; bake in a large sprayed loaf pan at 350 degrees F. for 50-60 minutes. Do not over-bake. Test for doneness with toothpick. Recipe By : The Lite Switch – June McLean Jeter From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51 -0400 (

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Sausage Broccoli Minestrone Soup

admin — Fri, 18 May 2012 08:00:09 +0000

3 tb To 4 tb Olive Oil 1 lb Gourmet Sausage (or Chicken -Sausage, casing removed) 2 c Onion, coarsely chopped 1 Clove Garlic, minced 8 c Water ( or defatted chicken -stock) 1 t To 2 ts Salt (optional) Freshly Ground Pepper 2 To 3 Fresh Basil Leaves 1 pn Dried Hot Pepper Flakes 1 bn Fresh Broccoli, trimmed and -cut into small pieces 3 c Potatoes, diced 1/2 c Italian Parsley In a large pot add olive oil and set over medium heat. Add sausage and onion and saute’ until meat is brown ( about 5 minutes). Add garlic and saute’ 1 minute. Add water or stock, salt, black pepper, basil, and pepper flakes. Bring to boil. Cover and simmer about 20 minutes. Add broccoli, potatoes, and parsley and simmer until potatoes are tender. Serves 8 SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92

Pina Colada Punch

admin — Fri, 18 May 2012 07:45:07 +0000

5 Piece dried ginger root, -bruised with spoon 5 tb Light-brown sugar 5 tb Cassia bark, broken in -small pieces 3 1/3 c Water 10 China teabags 3 1/3 Shredded coconut 6 1/4 c Boiling water 8 3/4 c Pineapple juice 3 1/3 c Light rum or gin Crushed ice Maraschino cherries Fresh pineapple chunks Fresh pineapple leaves (opt) Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and bring to a boil. Cover and simmer 5 minutes. Remove from heat and add teabags. Let stand 5 minutes, then strain into a bowl. In a blender or food processor, blend coconut and boiling water 1 minute. Let stand 5 minutes, then strain into tea mixture, pressing coconut to extract all moisture. Add pineapple juice and chill 1 hour. Add run or gin and stir well. Serve over crushed ice in tall glasses. Thread cocktail sticks with cherries and pineapple. Add a cocktail stick and swizzle stick to each glass. Garnish with pineapple leaves, if desired. VARIATION: Add more rum or gin for a stronger flavored drink.

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Applesauce Mint Nut Bread

admin — Fri, 18 May 2012 07:00:08 +0000

2 c Unbleached flour 3/4 c Brown sugar, firmly packed 1 tb Baking powder 1 ts Herb salt (optional) 1/2 ts Baking soda 1/2 ts Cinnamon 1/2 ts Nutmeg 1 c Chopped nuts 1 Egg, beaten 1 c Applesauce 1 ts Dried mint OR 1/4 c Chopped fresh mint 1/4 c Oil Mix the dry ingredients and nuts together in a mixing bowl. Combine the egg, applesauce, mint, and oil; add to the dry ingredients and stir until just blended. Pour the batter into a greased loaf pan and bake in a 350 oven for about 50 minutes. Cool on a rack. When the bread is completely cool, wrap in plastic or foil. Back of the Beyond 7233 Lower East Hill Road Colden, New York 14033 (716) 652-0427 Source: Country Inn and Bed and Breakfast Cookbook by Kitty and Lucian Maynard The Chef’s Comments: “I got this great new cookbook the other night – “Country Inn and bed and Breakfast Cookbook” It features over 500 BandB’s around the country, and a couple of recipes from each. Lots of great cakes, muffins and quickbreads in there. Not to mention actual dinners. It makes me want to go away for a weekend… This recipe sounds very unusual, but it’s suprisingly good. Not delicious, really, but good.” – Lisa From: Lisa Date: 07-31-96 (18:07) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.

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Ripe Plum Jelly

admin — Fri, 18 May 2012 06:45:09 +0000

4 c Juice 1/2 Bottle fruit pectin 7 1/2 c Sugar 1 c Water Use only fully ripened fruit. Wash fruit. Do not peel or pit. Crush thoroughly. Add water. Stir until mixture boils. Cover and simmer 10 minutes. Drain through jelly bag. Measure juice and sugar into a large kettle. Stir. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The recipe requires about 4 pounds of fruit. The Household Searchlight

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Dishpan Cookies

admin — Fri, 18 May 2012 06:00:08 +0000

2 c Brown sugar 2 c White sugar 2 c Liquid shortening 4 Eggs 2 ts Vanilla 4 c Flour 1 1/2 c Oats 2 ts Baking soda 3 c Corn flakes 2 c Coconut flakes 1 1/2 c Nuts 1 ts Salt Cream sugars, oil, eggs, and vanilla. Mix in gradually the last 7 ingredients. Drop by teaspoon on ungreased cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes. Randy Rigg

Mushroom& Butternut Squash Lasagne

admin — Fri, 18 May 2012 05:45:18 +0000

12 ounces lasagna noodles — (dry or 1 lb. fresh) 10 sun-dried tomatoes — (not oil packed) 3/4 cup dried porcini mushrooms — (3/4 oz.) 1 1/3 cups skim milk 3 tablespoons all-purpose flour 1 teaspoon all-purpose flour 2 ounces reduced-fat cream cheese — (3 tablespoons) 1 cup spaghetti sauce 2 teaspoons balsamic vinegar salt and pepper — to taste 2 teaspoons olive oil 1 onion — chopped 1 small carrot — chopped 2 cloves garlic — minced 12 ounces fresh mushrooms — (reg or wild) 1 1/2 teaspoons fresh rosemary — (or 1/2 tsp dried) 1/2 cup grated fresh Parmesan cheese 1 1/2 pounds butternut squash — peeled/thinly sliced 1. In a large pot of boiling water, cook noodles until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap and set aside. 2. In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms. Add 1 cup boiling water, cover and let stand for 10 minutes. Lift out the tomatoes and mushrooms and chop. Strain the soaking liquid through a fine sieve and set aside. 3. In a saucepan, heat 1 cup of the milk over medium heat until steaming. Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in the remaining 1/3 cup of milk until smooth; whisk into the hot milk and stir constantly over the heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat. Whisk in the cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar. Searson with salt and pepper. Set aside. 4. In a large non-stick skillet, heat oil over medium-high heat. Add onions, carrots and garlic and saute until soft, about 2 minutes. Add fresh mushrooms, rosemary, and the reserved tomatoes and porcini; cook until the fresh mushrooms are just wilted, about 2 minutes longer. Stir in the remaining 1 teaspoon of flour. Add the reserved soalking liquid and the remaining 1/3 cup of spaghetti sauce. Cook until the mixture thickens, about 1 minute. Remove from heat, season with salt and pepper. 5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking spray or oil. 6. Smear the botom of the prepared dish with 1/2 cup of the sauce. Line bottom with 1/4 of noodles (1 layer). Then spread 1/2 of mushroom mixuture and sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the squash (sprinkle with salt and pepper) and another 1/2 cup of the sauce. Add 3rd noodle layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top with remaining noodles and sauce, then remaining parmesan. 7. Lightly oil a large piece of aluminum foil or coat it with cooking spray, and use it to tighly cover the baking dish. Bake the lasagne for 30 minutes, uncover and bake for additional 10 to 15 minutes or until lightly brown and bubbing. Let stand for 10 minutes before serving. According to Eating Well: 325 calories 13 grams Protien, 6 grams fat (2.4 grams saturated) 58 grams carbohytdrates, 275 mg. sodium, 9 mg cholereal, 5 grams fiber. According to Master Cook 512 calories 8.5 grams fat????

Chocolate Pecan Orange Balls

admin — Fri, 18 May 2012 05:00:06 +0000

1 lb Pecans; shelled and ground 8 1/2 oz Chocolate wafers; crushed 1/2 c Orange juice 1 ts Orange peel 1/3 c Honey Powdered sugar Combine all ingredient, except powdered sugar, in a large bowl. Mix well/ chill for 20 minutes. Shape by spoonful into round balls. Store in a tightly covered, airtight container. Just before servings or giving, roll

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Quaker Omelet

admin — Fri, 18 May 2012 04:45:12 +0000

3 Eggs, separated 1 1/2 ts Cornstarch 1/2 c Milk Salt and pepper 1 tb Butter Put heavy frying pan with close fitting cover on to heat. Separate eggs and beat yolks until thick, then add cornstarch. Beat whites stiff, add to yolk mixture and finally add milk and salt and pepper to taste. Melt butter in hot pan, pour in mixture. Cover closely and cook over medium heat for 6 or 7 minutes. Remove cover and with spatula fold omelet in half. Do not lift cover until cooked. Source: Heritage Recipes ch. —–