Foods Recipes

3 TB olive oil

3/4 c fresh corn kernels or frozen

: thawed 6 mushrooms finely chopped

2 scallions finely chopped

1/2 red bell pepper -- finely

: chopped 1 clove garlic -- finely

: chopped 1 ts cumin

: cayenne pepper 1/2 c chopped fresh spinach

1 carrot -- peeled and grated

1 sm potato -- peeled and grated

1 egg white

: Salt and pepper 1/2 c fresh bread crumbs

1 c plain yogurt

2 TB chopped fresh mint

In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour. Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint. 6 burgers...2-3 servings.

Recipe By : TVFN How to Boil Water Date: 09/26/96 -----

2 c Sharp cheddar cheese

2 c Shredded swiss or white

Cheddar cheese 2/3 c Chopped black olives

2/3 c Chopped pine nuts

2 Onions, chopped

8 cl Garlic

2 tb Dried oregano

2 ts Ground cumin

1 cn Whole kernel corn, drained

2 cn (4-oz each) green chilies,

Chopped 2 ts Olive oil

Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor. Combine all ingredients in a large bowl.

1 Free Flow Recipe

Well, it ain't a Texas steak dinner, but then it's probably better for ya! (And might even taste as good or better.) Vegetarian Steak with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung: Shanghai A. 3 tablespoons peanut oil B. 1 scallion, chopped C. 2 slices ginger, chopped D. 10-oz. can vegetarian steak E. 1 cup slice bamboo shoots F. 6 Chinese mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud ears [Similar to wood ears, but white and more expensive. S.C.] I. 2 tablespoons light soy sauce J. 1/2 teaspoon sugar K. 1/2 teaspoon salt L. 1 teaspoon cornstarch mixed with 1/4 cup water M. 1/2 teaspoon sesame oil PREPARATION: I. Cut D into bite size pieces II. Wash F, soak for 15 minutes in warm water. Drain, saving water; cut each F in quarters. III. Soak G for 15 to 20 minutes in cold water; discard water. remove hard tips, cut each G in half. IV. Place H in pan large enough to allow it to double when expanded Cover with 1 cup hot water, soak for 15 to 30 minutes. Discard water; wash H well. COOKING: 1. Heat A, stir-fry B, C for a few seconds. Add D,E,F,G,H, stir-

fry for 2 minutes. 2. Add I,J,K and 3 tablespoons F water; cover, cook 5 minutes over

low heat. 3. Stir in L until gravy is thick.

4. Remove from heat, add M, and mix thoroughly.

From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. MCMLXX. Posted by Stephen Ceideburg; December 20 1990.

1 Free Flow Recipe

Well, it ain't a Texas steak dinner, but then it's probably better for ya! (And might even taste as good or better.) Vegetarian Steak with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung: Shanghai A. 3 tablespoons peanut oil B. 1 scallion, chopped C. 2 slices ginger, chopped D. 10-oz. can vegetarian steak E. 1 cup slice bamboo shoots F. 6 Chinese mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud ears [Similar to wood ears, but white and more expensive. S.C.] I. 2 tablespoons light soy sauce J. 1/2 teaspoon sugar K. 1/2 teaspoon salt L. 1 teaspoon cornstarch mixed with 1/4 cup water M. 1/2 teaspoon sesame oil PREPARATION: I. Cut D into bite size pieces II. Wash F, soak for 15 minutes in warm water. Drain, saving water; cut each F in quarters. III. Soak G for 15 to 20 minutes in cold water; discard water. remove hard tips, cut each G in half. IV. Place H in pan large enough to allow it to double when expanded Cover with 1 cup hot water, soak for 15 to 30 minutes. Discard water; wash H well. COOKING: 1. Heat A, stir-fry B, C for a few seconds. Add D,E,F,G,H, stir- fry for

2 minutes.

2. Add I,J,K and 3 tablespoons F water; cover, cook 5 minutes over low

heat. 3. Stir in L until gravy is thick.

4. Remove from heat, add M, and mix thoroughly.

From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. MCMLXX. Posted by Stephen Ceideburg; December 20 1990.

1 lb Potatoes

-- (weighed after peeling) 8 oz Peeled onions

6 oz Finely grated Cheddar cheese

Salt and pepper 1/2 pt Milk

1 ts Marmite

1 oz Chopped, unsalted nuts

1/4 ts Paprika

1. Cut potatoes into very thin sices.

2. Slice onions thinly and separate into rings.

3. Fill a 3- to 3-1/2 pint greased heatproof dish with alternate layers of

potatoes, onion rings and cheese. Begin and end with a layer of potatoes and sprinkle salt and pepper lightly between layers. 4. Heat milk until hot, add Marmite and stir until dissolved.

5. Pour into dish over vegetables and cheese.

6. Sprinkle with nuts and paprika then cover with lid or aluminium foil.

7. Cook in centre of moderate oven (350 F or Gas No. 4) for 1-1/2 hours.

Uncover and continue to cook for a further half hour or until potatoes are tender. 8. Serve hot.

From: The Marmite Guide to better cooking - by Sonia Allison Copyright Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias