Vegetarian Shepherd's Pie
Ingredients & Directions 5 Garlic cloves — crushed 1 Red bell pepper — chopped 1 Green bell pepper — Chopped 2 md Zucchini — thinly sliced 1 c Canned tomatoes — crushed 1/2 ts Salt 1/8 ts Pepper 1 1/3 c Pinto beans, cooked — Drained 1 1/3 c Black beans, cooked — Drained 1 1/3 c Chickpeas, cooked — Drained 3 c Mashed potatoes 1/4 ts Paprika Preheat the Oven to 375 degreesF. Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zuccini and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup of the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes longer. Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. Spoon the puree into a lightly greased 9″ pie plan. Top with the skillet mixture. Then spood the mashed potatoes on top. Bake uncovered for 25 minutes, or until the potatoes are lightly browned. Sprinkle with paprika if desired. Yields 4 Servings
Prosciutto-black Pepper Bread
Ingredients & Directions 1/2 tb Yeast 1 ts Black pepper 3 c Bread flour 1/2 tb Sugar 1/2 tb Salt 3 tb Olive oil 1 1/8 c Water; warm 3/4 c Prosciutto, chopped Do not trim fat from prosciutto before chopping. Bring all ingredients to room temperature. Pour all ingredients into bakery except prosciutto, in order. Set “baking control” at eleven o’clock. Select “white bread” and push Start. Add prosciutto at beep, 88 minutes into cycle. From Yields 24 Ounces
Whole Wheat Blueberry Pancakes
Ingredients & Directions 1 1/4 c Whole wheat flour 1 1/4 c All-purpose flour 2 tb Baking powder 2 tb Sugar (or 1 Tbs. sugar+1 1/2 -pkg. Sweet ‘ Low) 8 oz Egg Beaters 99% egg -substitute, (1 cup) 1 3/4 c Skim milk 1 c Frozen blueberries, thawed 2 tb Liquid Butter Buds Blend flours, baking powder, and sugar; stir in Egg Beaters, milk, blueberries, and liquid Butter Buds until just blended. (Batter will be lumpy.) On a preheated griddle sprayed with a non-fat cooking spray, pour a scant 1/4 cup batter for each pancake. Cook over medium heat until surface is bubbly and bottom is lightly browned. Turn and cook until done. Remove and keep warm. Serve with “light” syrup and liquid Butter Buds. You can also top these with a dollop of Dream Whip for an extra special treat. Yields: 20 pancakes Per Serving: (All Sugar) Calories: 77 Fat: 0.4 g Cholesterol: 0 mg Fiber: 1 g Protein: 4 g Carbohydrate: 15 g Sodium: 129 mg 5% Calories from Fat Per Serving: (1/2 Sweet ‘N Low) Calories: 75 Carbohydrate: 14.5 g NOTES : This recipe does not state what one serving equals. I assume it is one pancake. Yields 1 Servings
Crab & Corn Cakes
Ingredients & Directions 1 c Corn 2 Cloves garlic,chopped 1 ts Dijon mustard 1 Egg 1 ts Worcestershire sauce 1/2 c Crab 1/2 c Flour 2 Green onions, chopped Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour. Yields 1 Servings
Raspberry Cream Tartelettes
Ingredients & Directions -COOKIE DOUGH- 1 Stick unsalted butter, at -room temperature 1/4 c Sugar 1 ts Vanilla extract 1 Egg yolk 1 1/4 c Cake flour -RASPBERRY FILLING- 1 Basket of raspberries 1/4 c Raspberry jam 2 ts Kirsh or framboise GARNISH 1 c Cream 2 tb Sugar 1 Basket raspberries For the dough: Beat butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm. Roll the chilled cookie dough 1/8-inch thick on a floured surface. With a floured fluted cutter, cut the dough into 24 disks. Line 24 tartelette pans (2 1/2 inches with straight edges) with the disk of dough. Fill the tartelettes with dried beans and bake at 325 degrees about 20 to 25 minutes, until pale golden. Remove beans and immediately invert the tartelette and allow to cool. Remove from pans and arrange on a clean, paper covered pan. For the filling: Whisk jam and Framboise in a small bowl, fold in the berries. Spoon the filling into each tartelette shell. Whip the cream with the sugar until it holds its shape. Pipe a rosette of the whipped cream onto each tartelette, using a pastry bag fitted with a 1/2-inch star tip. Place a raspberry or two on each rosette. Yields 1 Servings
Chicken Pot Pie
Ingredients & Directions 2 c Cooked chicken 1/2 c Peas 1 Minced onion 1 c Mushroom soup 1/2 c Milk 1/8 ts Marjoram Tea biscuits Put diced chicken and peas in casserole. In saucepan saute onion in 1 tlbs margarine. Mix mushroom soup and milk and marjoram to-gether in bowl and then add to onion in pan, heat well and pour over chicken & peas in casserole. Make biscuit and put on top or use bisquik mix. Bake in hot oven 450 for 20 min. From Yields 6 Servings
Pita (middle Eastern Flat Bread, Kimaje)
Ingredients & Directions Dwigans fwds07a — nathan And goldman 1 tb Or package yeast 1 tb Salt 2 tb Honey 2 1/2 – three cups warm water 5 – 6 cups flour Place the yeast, salt, honey and 1/2 cup warm water in a small bowl and let stand 10 minutes in a warm place. Place 4 cups flour in a large mixing bowl. Add the yeast mixture and 2 cups water. Mix vigorously for 1 minute and add 1 more cup flour. On a floured board, knead the bread for 10minutes, adding more flour if necessary to make a medium stiff dough. Clean Yields 12 servings
