Ckbk#dn1tufwfdpplfeifsfRcpeProp*tm#$8;ZZ$Wy0ZZ$Wy1ZZ$Wyzc Veggie 1u n۱#ca#****S y۱#cat****=#db0****?#db0****Ay۱#dbi****py۱#key****Gy۱#nat****Ey۱#rat**** CBCvMPicFϔCBDs*tanDCBHL#4_iDPrp###4SrtC###4Dx۱b$Cx۱z Bx۱3!Ay۱$Wy00#db0****#db0****ZZ$Wy1Ckbk#dn1tufwfdpplfeifsfRcpeProp*tm#$8;ZZ$Wy0ZZ$Wy1ZZ$WyzZZ$Wyz$Wy00#db0****#db0****ZZ$Wy1Ckbk#dn1tufwfdpplfeifsfRcpeProp*tm#$8;ZZ$Wy0ZZ$Wy1ZZ$WyzZZ$Wyz$Wy00#dbi****#dbi****ZZ$Wy1;MOQln   ! # % ' ) + - / 1 3 5 7 ZZ$Wyz$Wy0DD0CBHL#4_iCBHL#4_iZZ$Wy1ZZ$Wyz$Wy0TT0#rat****#rat****ZZ$Wy1\ ZZ$Wyz$Wy0@@0CBDs*tanCBDs*tanZZ$Wy1ZZ$Wyz$Wy0000#nat****#nat****ZZ$Wy1   ", 6@ LZZ$Wyz@y۱T?y۱n$>y۱=y۱-)y۱X(y۱'y۱ &y۱)%y۱($y۱D#y۱a%"y۱!y۱* y۱By۱\ y۱t'y۱$Wy0| 0DPrp###4DPrp###4ZZ$Wy1@<#cat###4#nat###4#rat###4*Nam###4Auth###4<DirS###4IngR###4TNote###4Nutr###4lPrpT###4Serv###4Srce###4SrvI###4Wine###4(YldA###4d$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald,DEFC#4_iDEFN*tan DEFS#4_i DEFl#4_i(BGaramond Antiquad$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i ArialZZ$WyzZZ$Wy0:XD9$Blue Cheese Toasts With WalnutsZZ$Wy1 rDirS###4IngR###4lIngR###4IngR###4IngR###4IngR###4IngR###4<IngR###4Serv#2_ipa(9DirT*tan5Serve these Blue Cheese Toasts surrounding a salad made of finely shredded bitter greens--radicchio, butter lettuce, endive--and dressed with a walnut oil vinaigrette. PREHEAT THE OVEN OR BROILER for the toast. Cream the cheese and butter together. Add the cognac, if using, season with pepper and stir in the walnuts. Toast the bread lightly on both sides. Spread the cheese over the toast, then return it to the oven or broiler just long enough for the butter and cheese to melt into the toast a little. It shouldn't melt completely, but just soften. Remove the toasts from the oven, dust them with more pepper and cut them into smaller pieces. Serve warm. Cool, juicy slices of pears would make a perfect accompaniment to the cheese and walnuts. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK d)IAmt#4_rICod#4_i INam*tanIUnt*tan$@ roquefortounce{P+IAmt#4_rICod#4_i INam*tan=or=- other blue cheesed2IAmt#4_rICod#4_i INam*tanIUnt*tan(@unsalted butter tablespoond6IAmt#4_rICod#4_i INam*tanIUnt*tan,?cognac (optional) tablespoonyP)IAmt#4_rICod#4_i INam*tanfreshly ground pepperd:IAmt#4_rICod#4_i INam*tanIUnt*tan0@finely chopped walnuts tablespoond(IAmt#4_rICod#4_i INam*tanIPrp*tan@sl bread (thin)ZZ$Wyz$Wy0TT0SrtC###4SrtC###4ZZ$Wy1ZZ$WyzZZ$Wy0*V?CAndromeda Vegetarian ChiliZZ$Wy16DirS###4IngR###48IngR###4IngR###4|IngR###4IngR###4IngR###4@IngR###4IngR###4|IngR ###4IngR ###4IngR ###48IngR ###4IngR ###4 IngR###4 IngR###4 IngR###4X IngR###4 IngR###4 IngR###4 IngR###4 IngR###4IngR###4Serv#2_i40(DirT*tanHeat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors. d+IAmt#4_rICod#4_i INam*tanIUnt*tan(> vegetable oilcupx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?onionchoppedmediumd.IAmt#4_rICod#4_i INam*tanIPrp*tan(?jalapeno pepperfinelyd,IAmt#4_rICod#4_i INam*tanIPrp*tan chopped remove seedsd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ chili powder tablespoonsd>IAmt#4_rICod#4_i INam*tanIUnt*tan4?masa harina (or corn flour) tablespoond)IAmt#4_rICod#4_i INam*tanIUnt*tan @paprika teaspoonsd,IAmt#4_rICod#4_i INam*tanIUnt*tan$? cumin powderteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan ?oreganoteaspoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(>cayenne pepperteaspoond/IAmt#4_rICod#4_i INam*tanIPrp*tan(@dried apricotschoppedx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@garlicmincedclovesd.IAmt#4_rICod#4_i INam*tanIUnt*tan$? brown sugar tablespoond4IAmt#4_rICod#4_i INam*tanIUnt*tan,?yellow salad mustardteaspoond:IAmt#4_rICod#4_i INam*tanIUnt*tan4pAhunt's tomato sauce w/bitsouncesd$IAmt#4_rICod#4_i INam*tanIUnt*tan ?watercupsd3IAmt#4_rICod#4_i INam*tanIUnt*tan0?heartline meatless meatcupwP'IAmt#4_rICod#4_i INam*tan(ground beef style)d3IAmt#4_rICod#4_i INam*tanIUnt*tan0>heartline meatless meatcupwP'IAmt#4_rICod#4_i INam*tan(beef fillet style)dIAmt#4_rICod#4_i INam*tanIUnt*tan?beercupd.IAmt#4_rICod#4_i INam*tanIUnt*tan$? tomato paste tablespoonZZ$WyzZZ$Wy0vVCB$Asparagus-And-Emmenthaler TartZZ$Wy1| DirS###4IngR###4IngR###4,IngR###4IngR###4\IngR###4IngR###4IngR###4IngR###4IngR ###4 IngR ###4 IngR ###4` IngR ###4 IngR ###4 IngR###4, IngR###4 IngR###4T Serv#2_i (XDirT*tanTEmmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture. Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK d9IAmt#4_rICod#4_i INam*tanIUnt*tan4?asparagus (preferably white)poundd9IAmt#4_rICod#4_i INam*tanIUnt*tan4@:boiling water mixed withquartd$IAmt#4_rICod#4_i INam*tanIUnt*tan@saltteaspoon|P,IAmt#4_rICod#4_i INam*tan?(9-in) unbaked pie shelld9IAmt#4_rICod#4_i INam*tanIUnt*tan4@@well aged emmenthaler cheeseouncesP#IAmt#4_rICod#4_i INam*tancoarsely grateddIAmt#4_rICod#4_i INam*tanIUnt*tan@?milkcupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(@?whipping creamcupx2IAmt#4_rICod#4_i INam*tanIPrp*tanIUnt*tan0@eggslightly beatenmdd3IAmt#4_rICod#4_i INam*tanIUnt*tan0>freshly grated parmesancupd.IAmt#4_rICod#4_i INam*tanIUnt*tan$? kirschwasser tablespoond$IAmt#4_rICod#4_i INam*tanIUnt*tan?saltteaspoond>IAmt#4_rICod#4_i INam*tanIUnt*tan4@finely snipped fresh dill or tablespoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$? dill weedteaspoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$> ground maceteaspoond<IAmt#4_rICod#4_i INam*tanIUnt*tan4>freshly ground black pepperteaspoonZZ$WyzZZ$Wy0TTV?AFAsparagus-Cheese CasseroleZZ$Wy1JDirS###4IngR###4IngR###4xIngR###4IngR###4IngR###40IngR###4IngR###4hIngR###4IngR ###4IngR ###4$ IngR ###4 IngR ###4$ IngR ###4 IngR###4P IngR###4 IngR###4t IngR###4 IngR###4 Serv#2_iH(DirT*tanPREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK d2IAmt#4_rICod#4_i INam*tanIUnt*tan(@unsalted butter tablespoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(?unsalted butterteaspoond*IAmt#4_rICod#4_i INam*tanIUnt*tan @@flour tablespoond$IAmt#4_rICod#4_i INam*tanIUnt*tan?saltteaspoond<IAmt#4_rICod#4_i INam*tanIUnt*tan4>freshly ground black pepperteaspoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$> ground maceteaspoondIAmt#4_rICod#4_i INam*tanIUnt*tan?milkcupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(?whipping creamcupd5IAmt#4_rICod#4_i INam*tanIUnt*tan0(Afrozen asparagus spearsounce{P+IAmt#4_rICod#4_i INam*tancooked according to theyP)IAmt#4_rICod#4_i INam*tan- package directions{P+IAmt#4_rICod#4_i INam*tan- and drained well.x.IAmt#4_rICod#4_i INam*tanIPrp*tanIUnt*tan,@eggs hard-cookedlg}P-IAmt#4_rICod#4_i INam*tanpeeled & coarsely choppedd7IAmt#4_rICod#4_i INam*tanIUnt*tan4@?grated sharp cheddar cheesecupd3IAmt#4_rICod#4_i INam*tanIUnt*tan0?minced blanched almondscupd3IAmt#4_rICod#4_i INam*tanIUnt*tan0?soft white bread crumbscupd3IAmt#4_rICod#4_i INam*tanIUnt*tan0>freshly grated parmesancupZZ$WyzZZ$Wy0^ N;?xBarley-Buttermilk SoupZZ$Wy1T DirS###4IngR###4IngR###4hIngR###4IngR###4dIngR###4IngR###4IngR###4 IngR###4IngR ###4|IngR ###4IngR ###4IngR ###4P IngR ###4 IngR###4l Serv#2_i (DirT*tanRINSE THE BARLEY and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup.) Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and refrigerate until chilled. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals. Makes 1 Quart DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK d#IAmt#4_rICod#4_i INam*tanIUnt*tan ?barleycupd%IAmt#4_rICod#4_i INam*tanIUnt*tan ?waterquarthPIAmt#4_rICod#4_i INam*tansaltd3IAmt#4_rICod#4_i INam*tanIUnt*tan0>finely diced red onioncupd'IAmt#4_rICod#4_i INam*tanIUnt*tan$@@ buttermilkcupd(IAmt#4_rICod#4_i INam*tanIUnt*tan ?turmericteaspoond3IAmt#4_rICod#4_i INam*tanIUnt*tan0>finely chopped parsleycupxBIAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan8@finely chopped dill-=or=- tablespoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$? dried dillteaspoond:IAmt#4_rICod#4_i INam*tanIUnt*tan0?finely chopped cilantro tablespoond2IAmt#4_rICod#4_i INam*tanIUnt*tan(?snipped chives tablespoonyP)IAmt#4_rICod#4_i INam*tanfreshly ground pepperd4IAmt#4_rICod#4_i INam*tanIUnt*tan0?paprika or herb blossomsdashd4IAmt#4_rICod#4_i INam*tanIPrp*tan( (if available for garnish)ZZ$WyzZZ$Wy0rN7>Batter Dipped TofuZZ$Wy1DirS###4IngR###4IngR###4hIngR###4IngR###4IngR###4,IngR###4IngR###4,IngR###4IngR ###4P IngR ###4 IngR ###4| IngR ###4 IngR ###4 IngR###4( IngR###4 IngR###4T IngR###4 IngR###4|IngR###4Serv#2_i(DirT*tanGINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only - the tofu squares may be cut larger and used as part of a main course, topped with a vegetable stir fry and ginger sauce. - substitute other sauces for the ginger sauce d)IAmt#4_rICod#4_i INam*tanIUnt*tan$? firm tofupoundd6IAmt#4_rICod#4_i INam*tanIUnt*tan,@toasted wheat germ tablespoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$> dill weedteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan >paprikateaspoongPIAmt#4_rICod#4_i INam*taneggd,IAmt#4_rICod#4_i INam*tanIUnt*tan(@@hot pepper saucedropd+IAmt#4_rICod#4_i INam*tanIUnt*tan(?unbleached flourcupd(IAmt#4_rICod#4_i INam*tanIUnt*tan ?thymeteaspoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(> garlic powderteaspoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$> black pepperteaspoond&IAmt#4_rICod#4_i INam*tanIUnt*tan?milk tablespoond2IAmt#4_rICod#4_i INam*tanIUnt*tan(@ safflower oil tablespoonzP*IAmt#4_rICod#4_i INam*tan-----ginger sauce-----d.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ rice vinegar tablespoond+IAmt#4_rICod#4_i INam*tanIUnt*tan(@?plus 1 T Watercupd,IAmt#4_rICod#4_i INam*tanIUnt*tan$? cornstarchteaspoond*IAmt#4_rICod#4_i INam*tanIUnt*tan @sugar tablespoond.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ soy sauce tablespoond:IAmt#4_rICod#4_i INam*tanIUnt*tan0?finely minced gingerroot tablespoonZZ$WyzZZ$Wy0 L:=Bean Vegetable MedleyZZ$Wy1T6 DirS###4IngR###4@IngR###4IngR###4IngR###4<IngR###4IngR###4IngR###4LIngR###4 IngR ###4IngR ###48 IngR ###4 IngR ###4` IngR ###4 IngR###4 Serv#2_i4 6(DirT*tan Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightly blanched mixed vegetables, hot French bread and butter. d2IAmt#4_rICod#4_i INam*tanIUnt*tan(@@ vegetable oil tablespoonx1IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?oniondicedlargex1IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?celeryslicedstalkx0IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan,? green pepper*med.x0IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?tomatoesdicedmed.x;IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan8@red kidney beans drained **cupxCIAmt#4_rICod#4_i INam*tanIPrp*tan0IUnt*tan<?frozen baby lima beans10 ozpackaged/IAmt#4_rICod#4_i INam*tanIUnt*tan,?quick cooking barleycupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(*?chopped parsleycupd$IAmt#4_rICod#4_i INam*tanIUnt*tan?saltteaspoond4IAmt#4_rICod#4_i INam*tanIUnt*tan,?dried basil leavesteaspoond4IAmt#4_rICod#4_i INam*tanIUnt*tan,>ground black pepperteaspoond+IAmt#4_rICod#4_i INam*tanIUnt*tan(@@ boiling watercupd:IAmt#4_rICod#4_i INam*tanIUnt*tan0@grated cheddar cheese tablespoonZZ$WyzZZ$Wy0 h h J5<Black Bean ChiliZZ$Wy1  DirS###4IngR###4IngR###4 IngR###4IngR###4lIngR###4$IngR###4IngR###48IngR###4IngR ###4h Serv#2_i ~(VDirT*tanRPlace Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. d0IAmt#4_rICod#4_i INam*tanIUnt*tan,@dried black beanscupsx7IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@oreganodried tablespoonsd/IAmt#4_rICod#4_i INam*tanIPrp*tan(@ onions, largechoppedx<IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan8? green peppers finely dicedcupsxP(IAmt#4_rICod#4_i INam*tanwarm flour tortillasd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ cumin seed tablespoonsd'IAmt#4_rICod#4_i INam*tanIUnt*tan$? olive oilcupd5IAmt#4_rICod#4_i INam*tanIUnt*tan,@Hungarian paprika teaspoonsx7IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@@garlicminced tablespoonsZZ$WyzZZ$Wy0ZI;$Black Bean Chili Over Sweet PotatoesZZ$Wy1| DirS###4IngR###4IngR###4lIngR###4IngR###4IngR###44IngR###4IngR###4hIngR###4IngR ###4IngR ###4 IngR ###4 IngR ###4T IngR ###4 IngR###4 IngR###4 IngR###4 Serv#2_i (DirT*tanPreheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with fork and bake until tender, about 1 hour 15 minutes. Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add diced bell pepper and chopped onions and saute until golden, about 10 minutes. Add minced garlic and stir mixture 2 minutes. Stir in chili powder and ground cumin, then tomatoes and beans and bring mixture to simmer. Reduce heat to low, cover and cook 20 minutes. (Can be prepared one day ahead. Cover and refrigerate. Rewarm over low heat before continuing.) Add diced squash and minced jalapeno chili; cover chili and cook until squash is crisp-tender, about 6 minutes. Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over and top with yogurt (* sour cream?) and chopped parsley if desired. Pass remaining chili separately. d*IAmt#4_rICod#4_i INam*tanIUnt*tan(@sweet potatoeslgd.IAmt#4_rICod#4_i INam*tanIUnt*tan$? olive oil tablespoond3IAmt#4_rICod#4_i INam*tanIUnt*tan0@diced red bell peppercupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(?chopped onionscupd2IAmt#4_rICod#4_i INam*tanIUnt*tan(? minced garlic tablespoond.IAmt#4_rICod#4_i INam*tanIUnt*tan$? chili powder tablespoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$@ ground cuminteaspoond7IAmt#4_rICod#4_i INam*tanIUnt*tan4?(14 1/2 to 16-oz) ready cutcanxP(IAmt#4_rICod#4_i INam*tantomatoes with juicesd7IAmt#4_rICod#4_i INam*tanIUnt*tan4?(15 to 16-oz) black beanscand3IAmt#4_rICod#4_i INam*tanIPrp*tan,rinsed thoroughlydrainedd;IAmt#4_rICod#4_i INam*tanIUnt*tan8@diced yellow crookneck squashcupd>IAmt#4_rICod#4_i INam*tanIUnt*tan4?minced seeded jalapeno chili tablespoonoPIAmt#4_rICod#4_i INam*tan@ lime wedgesP0IAmt#4_rICod#4_i INam*tanplain non-fat yogurt (optionP0IAmt#4_rICod#4_i INam*tanchopped fresh parsley(optionZZ$WyzZZ$Wy0\J:%Black Bean Chili With Red Onion SalsaZZ$Wy10VDirS###4IngR###4IngR###4IngR###4@IngR###4IngR###4IngR###4IngR###4IngR###4LIngR ###4IngR ###4\ IngR ###4 IngR ###4 IngR ###4L IngR###4 IngR###4| IngR###4 IngR###4 IngR###4HIngR###4IngR###4dIngR###4IngR###4IngR###4|IngR###4(IngR###4Serv#2_iT(DirT*tanSoak beans in plenty of water for several hours or overnight. Drain off soaking water and cook in fresh boiling water, partly covered, until tender (1-1/2 hours). Check water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2-3 cups of their cooking liquid. In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10-15 minutes. Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer uncovered over very low heat stirring now and then for about 45 minutes. (Make the salsa during this time.) Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream. RED ONION SALSA DIRECTIONS: Combine all ingredients and mix well. For a finer consistency, give the mixture a brief whirl or two in a food processor or blender. Yield: 6-8 servings. d4IAmt#4_rICod#4_i INam*tanIUnt*tan0@dried black turtle beanscupsx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@garliccrushedclovesd-IAmt#4_rICod#4_i INam*tanIUnt*tan$@ ground cumin teaspoonsx1IAmt#4_rICod#4_i INam*tanIPrp*tanIUnt*tan(@saltoptional teaspoonsd,IAmt#4_rICod#4_i INam*tanIPrp*tan$ black pepperto tasted-IAmt#4_rICod#4_i INam*tanIUnt*tan$@ dried basil teaspoonsd0IAmt#4_rICod#4_i INam*tanIUnt*tan(? dried oreganoteaspoonyP)IAmt#4_rICod#4_i INam*tancrushed red pepper ord(IAmt#4_rICod#4_i INam*tanIPrp*tan cayenneto tasted2IAmt#4_rICod#4_i INam*tanIUnt*tan(?fresh lime juice tablespoonx>IAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan8@green bell pepperschoppedmediumd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ olive oil tablespoonsd'IAmt#4_rICod#4_i INam*tanIUnt*tan$? tomato pureecupd8IAmt#4_rICod#4_i INam*tanIUnt*tan4@diced green chilies - 4 ozcansd.IAmt#4_rICod#4_i INam*tanIPrp*tan(red onion salsareciped.IAmt#4_rICod#4_i INam*tanIPrp*tan(cheddar cheesegratedd2IAmt#4_rICod#4_i INam*tanIPrp*tan,monterey jack cheesegratedd/IAmt#4_rICod#4_i INam*tanIPrp*tan$ sour cream for topping}P-IAmt#4_rICod#4_i INam*tan-----red onion salsa-----x4IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0@ red onionchoppedcupsx7IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4?fresh cilantromincedcupx8IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4@fresh tomatoesmincedcupsx0IAmt#4_rICod#4_i INam*tanIPrp*tanIUnt*tan(?saltoptionalteaspoonx/IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?parsleymincedcupyP)IAmt#4_rICod#4_i INam*tanblack pepper to tasteZZ$WyzZZ$Wy02XH8F#Bowl Of Compassion Vegetarian ChiliZZ$Wy1RDirS###4IngR###4IngR###4IngR###48IngR###4IngR###4IngR###4IngR###4IngR###4<IngR ###4IngR ###4IngR ###4 IngR ###4IngR ###4, IngR###4 IngR###4P IngR###4 IngR###4x IngR###4 IngR###4 IngR###48 IngR###4 Serv#2_iP(DirT*tanSaute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It's even better the next day. d'IAmt#4_rICod#4_i INam*tanIUnt*tan$> olive oilcupx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@onionschoppedmediumx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@garlicmincedclovesd/IAmt#4_rICod#4_i INam*tanIPrp*tan(@jalapeno pepperschoppedd+IAmt#4_rICod#4_i INam*tanIPrp*tan$? mild pepperchoppedd+IAmt#4_rICod#4_i INam*tanIPrp*tan$? red pepperchoppedd+IAmt#4_rICod#4_i INam*tanIPrp*tan$? green pepperchoppedx1IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@tomatoesdicedlarged*IAmt#4_rICod#4_i INam*tanIUnt*tan$A tomato sauceouncesd8IAmt#4_rICod#4_i INam*tanIUnt*tan4@rotel tomatoes and chiliscansd2IAmt#4_rICod#4_i INam*tanIUnt*tan(@dark red kidney 15 oz cansiPIAmt#4_rICod#4_i INam*tanbeansd$IAmt#4_rICod#4_i INam*tanIUnt*tan @@watercupsd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ chili powder tablespoonsd+IAmt#4_rICod#4_i INam*tanIUnt*tan @cumin tablespoonsd*IAmt#4_rICod#4_i INam*tanIUnt*tan ?paprika tablespoond*IAmt#4_rICod#4_i INam*tanIUnt*tan ?oregano tablespoond.IAmt#4_rICod#4_i INam*tanIUnt*tan$? lemon juice tablespoond+IAmt#4_rICod#4_i INam*tanIPrp*tansaltpepper to tastetP$IAmt#4_rICod#4_i INam*tantabasco to tasted7IAmt#4_rICod#4_i INam*tanIUnt*tan4?textured vegetable proteincupZZ$WyzZZ$Wy0.J97lBrown Rice CasseroleZZ$Wy10DirS###4IngR###44IngR###4IngR###4HIngR###4IngR###4`IngR###4IngR###4LIngR###4IngR ###4\ IngR ###4 IngR ###4 IngR ###4@ IngR ###4 IngR###40 IngR###4 IngR###4p IngR###4 IngR###4IngR###4HIngR###4IngR###4pIngR###4IngR###4TIngR###4IngR###4hServ#2_i)(DirT*tanThis was one of the most popular dishes at Greens Restaurant in San Francisco. COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the vegetables. Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square. Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large. Cut the tofu into 1/2-inch cubes. Heat the olive oil and the butter and fry the onion over medium heat until it is lightly browned, about 5 minutes. Add the garlic, nutritional yeast, if using, cumin and salt. Stir until blended and cook for 1 minute. Add the carrots, celery, green pepper and 1/2 cup of the liquid, cover pan, and braise the vegetables until they begin to soften, about 5 minutes. Add the zucchini and mushrooms and cook 7 to 10 minutes. The vegetables should be nearly, but not completely, cooked. If the pan gets dry while they cook, add a little more liquid. Preheat oven to 350F. Combine the vegetables with rice and cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mixture into lightly oiled casserole. Add a little more liquid to moisten. Cover with foil and bake 1/2 hour. Remove foil and bake 15 minutes. Garnish with fresh herbs. d/IAmt#4_rICod#4_i INam*tanIUnt*tan,@cooked brown ricecupvP&IAmt#4_rICod#4_i INam*tanhalf block of tofud"IAmt#4_rICod#4_i INam*tanIUnt*tan ?onionlgd"IAmt#4_rICod#4_i INam*tanIUnt*tan @carrotsmdqP!IAmt#4_rICod#4_i INam*tan@ celery stalkspP IAmt#4_rICod#4_i INam*tan? green pepperd"IAmt#4_rICod#4_i INam*tanIUnt*tan @zucchinimd}P-IAmt#4_rICod#4_i INam*tan=or=- other summer squashx9IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan4@ mushrooms wiped cleanounced.IAmt#4_rICod#4_i INam*tanIUnt*tan$? olive oil tablespoond*IAmt#4_rICod#4_i INam*tanIUnt*tan ?butter tablespoonqP!IAmt#4_rICod#4_i INam*tan@@ garlic clovesrP"IAmt#4_rICod#4_i INam*tanfinely choppedd<IAmt#4_rICod#4_i INam*tanIUnt*tan4?nutritional yeast (optional)teaspoond4IAmt#4_rICod#4_i INam*tanIUnt*tan,?ground cumin seedsteaspoond$IAmt#4_rICod#4_i INam*tanIUnt*tan?saltteaspoonx7IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4?mushroom broth-=or=-cupd0IAmt#4_rICod#4_i INam*tanIPrp*tan(vegetable stockor waterd-IAmt#4_rICod#4_i INam*tanIUnt*tan(@ grated cheeseounced(IAmt#4_rICod#4_i INam*tanIPrp*tan (jackmuenstermPIAmt#4_rICod#4_i INam*tan or gouda)jPIAmt#4_rICod#4_i INam*tanpepperd/IAmt#4_rICod#4_i INam*tanIPrp*tan$ fresh herbs for garnishxP(IAmt#4_rICod#4_i INam*tan(parsley or cilantrod)IAmt#4_rICod#4_i INam*tanIPrp*tan thyme marjoram)ZZ$WyzZZ$Wy0 8 8 B16 Bulgur ChiliZZ$Wy1T DirS###4IngR###4lIngR###4IngR###4IngR###4 IngR###4IngR###4@IngR###4IngR###4IngR ###4 IngR ###4IngR ###48IngR ###4IngR ###4 IngR###4 Serv#2_i b(:DirT*tan6SAUTE GARLIC, ONION AND GREEN PEPPER IN A SMALL AMOUNT OF OIL UNTIL TENDER, IN A LARGE COOKING POT. ADD WATER AND REMAINING INGREDIENTS EXCEPT BEANS. SIMMER, COVERED FOR 1 HOUR; STIRRING OCCASIONALLY. STIR IN BEANS AND SIMMER FOR 15 TO 30 MINUTES MORE. NOTE: THIS MAY BE MADE IN A CROCK POT WITH ALL THE INGREDIENTS EXCEPT I ADD DRIED KIDNEY BEANS AT THE SAME TIME AS ALL THE OTHER INGREDIENTS. THIS IS GREAT WITH TORTILLA CHIPS, IN OMELETS OR AS A MAIN DISH. FOR A SWEETER CHILI BLACKSTRAP MOLASSES MAY BE ADDED, 2 TABLESPOONS IS USUALLY PLENTY.. d$IAmt#4_rICod#4_i INam*tanIUnt*tan @watercupsd%IAmt#4_rICod#4_i INam*tanIPrp*tan @onionslarged.IAmt#4_rICod#4_i INam*tanIPrp*tan(@ garlic clovesmincedd+IAmt#4_rICod#4_i INam*tanIPrp*tan$? green pepperchoppedd#IAmt#4_rICod#4_i INam*tanIUnt*tan ?cut corncupd'IAmt#4_rICod#4_i INam*tanIUnt*tan$? tomato pastecanx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,Atomatoescrushedouncesd#IAmt#4_rICod#4_i INam*tanIUnt*tan ?bulgurcupd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ chili powder tablespoonsd*IAmt#4_rICod#4_i INam*tanIUnt*tan ?sorghum tablespoond*IAmt#4_rICod#4_i INam*tanIUnt*tan ?cumin tablespoonx7IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@parsleychopped tablespoonsd0IAmt#4_rICod#4_i INam*tanIUnt*tan,@@cooked kidney beanscupsqP!IAmt#4_rICod#4_i INam*tan@@ celery stalks ZZ$WyzZZ$Wy0. P<4Cheesy Vegetable SpreadZZ$Wy1  DirS###4IngR###4IngR###4$IngR###4IngR###4LIngR###4IngR###4IngR###4IngR###4IngR ###4DIngR ###4IngR ###4tServ#2_i z(RDirT*tanNIn food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese - mayonnaise may be substituted for the yogurt - Chop veggies small, spread mixture on split pitas, and place under preheated broiler for about 3 minutes - serve as accompaniment to soups or salads - use as a sandwich spread Spread may be made in advance, and refrigerated 3-4 days. d7IAmt#4_rICod#4_i INam*tanIUnt*tan4?shredded farmer cheese(4 oz)cupd,IAmt#4_rICod#4_i INam*tanIUnt*tan$? lemon juiceteaspoond+IAmt#4_rICod#4_i INam*tanIUnt*tan(> chopped applecupd:IAmt#4_rICod#4_i INam*tanIUnt*tan0@finely chopped celery tablespoond*IAmt#4_rICod#4_i INam*tanIUnt*tan @currants tablespoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$? curry powderteaspoond.IAmt#4_rICod#4_i INam*tanIUnt*tan$@@ plain yogurt tablespoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$? soy sauceteaspoond+IAmt#4_rICod#4_i INam*tanIUnt*tan(>chopped carrotcupd2IAmt#4_rICod#4_i INam*tanIUnt*tan(@chopped pecans tablespoond6IAmt#4_rICod#4_i INam*tanIUnt*tan,?toasted wheat germ tablespoonZZ$WyzZZ$Wy0F T>3Chiles Rellenos CasseroleZZ$Wy1 VDirS###4IngR###44IngR###4IngR###4pIngR###4IngR###4IngR###4IngR###4IngR###40IngR ###4Serv#2_iT,(DirT*tan* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. d7IAmt#4_rICod#4_i INam*tanIUnt*tan4@whole green chili peppers*cand3IAmt#4_rICod#4_i INam*tanIUnt*tan0@@sharp cheddar cheese**cupd*IAmt#4_rICod#4_i INam*tanIPrp*tan$@ green onionsslicedd7IAmt#4_rICod#4_i INam*tanIUnt*tan4@@shredded mozzarella cheesecuphPIAmt#4_rICod#4_i INam*tan@eggsdIAmt#4_rICod#4_i INam*tanIUnt*tan@milkcupd/IAmt#4_rICod#4_i INam*tanIUnt*tan,@?all-purpose flourcupd$IAmt#4_rICod#4_i INam*tanIUnt*tan>saltteaspoond/IAmt#4_rICod#4_i INam*tanIUnt*tan,@green chili salsacan ZZ$WyzZZ$Wy0 ZE2 Chili Non Carne (Meatless Chili)ZZ$Wy1h" DirS###4IngR###4 IngR###4IngR###4dIngR###4IngR###4IngR###4$IngR###4IngR###4DIngR ###4IngR ###4|IngR ###4IngR ###4IngR ###4X IngR###4 IngR###4 Serv#2_i (DirT*tanIn large pot saute onion & garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. Stir in zucchini and carrots until well blended. Cook about 1 min over low heat, stirring occasionally. Drain & chop tomatoes. Stir in chopped tomatoes, undrained kidney beans & drained kidney beans; bring to boil. Reduce heat and simmer for 30-45 min or until thick. Top with chopped onions or green peppers. Per one-cup serving: 157 calories, 7 sat-fat calories. d+IAmt#4_rICod#4_i INam*tanIUnt*tan(@? chopped onioncupx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@garlicmincedclovesd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@@ olive oil tablespoonsd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ chili powder tablespoonsd(IAmt#4_rICod#4_i INam*tanIUnt*tan >basilteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan >oreganoteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan >cuminteaspoond4IAmt#4_rICod#4_i INam*tanIUnt*tan0@finely chopped zucchinicupsd3IAmt#4_rICod#4_i INam*tanIUnt*tan0?finely chopped carrotcupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(?tomatoes (28 oz)cand+IAmt#4_rICod#4_i INam*tanIUnt*tan(?tomatoes (14 oz)canx7IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan4? kidney beans undrainedcanx<IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan8@ kidney beansdrained/rinsedcansd5IAmt#4_rICod#4_i INam*tanIPrp*tan(chopped onions green pepperskPIAmt#4_rICod#4_i INam*tangarnishZZ$WyzZZ$Wy0 t t N;1Chunky Garden GazpachoZZ$Wy1@ DirS###4IngR###4IngR###44IngR###4IngR###4IngR###4<IngR###4IngR###4IngR###4IngR ###4IngR ###4DIngR ###4IngR ###4 IngR ###4< Serv#2_i (^DirT*tanZGARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce - for a thinner soup, stir in tomato juice or vegetable cocktail juice to desired consistency. Serve with a substantial salad, and/or a cheese platter. d<IAmt#4_rICod#4_i INam*tanIUnt*tan0?tomato sauce (1 1/2 cup) 15 ounce cand2IAmt#4_rICod#4_i INam*tanIUnt*tan(@red wine vinegar tablespoonx;IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan8?tomatocut in 1/2" cubesmedx6IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4?sweet red pepperchoppedsmx9IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan4?garlic finely mincedcloved'IAmt#4_rICod#4_i INam*tanIPrp*tan scallionchoppedd,IAmt#4_rICod#4_i INam*tanIUnt*tan$? black pepperteaspoond.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ olive oil tablespoond*IAmt#4_rICod#4_i INam*tanIUnt*tan ?honey tablespoonx3IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0? green pepperchoppedmedx1IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?celerychoppedstalkd0IAmt#4_rICod#4_i INam*tanIPrp*tan cucumberseeded & choppedd0IAmt#4_rICod#4_i INam*tanIUnt*tan(?hot pepper sauceteaspoonZZ$WyzZZ$Wy066H40Coconut CustardZZ$Wy1 DirS###4IngR###4xIngR###4IngR###4IngR###4(IngR###4IngR###4PIngR###4IngR###4hServ#2_in(FDirT*tanBCombine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge. Posted by Mark Satterly in Intercook d'IAmt#4_rICod#4_i INam*tanIUnt*tan$@ hot watercupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(?shredded coconutcupd#IAmt#4_rICod#4_i INam*tanIUnt*tan @?sugarcupd'IAmt#4_rICod#4_i INam*tanIUnt*tan$? shorteningcupd.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ cornstarch tablespoond#IAmt#4_rICod#4_i INam*tanIUnt*tan ?flourcupd$IAmt#4_rICod#4_i INam*tanIUnt*tan?saltteaspoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(@vanilla extractteaspoonDZZ$WyzZZ$Wy0TB/0Corn-And-Summer Squash RagoutZZ$Wy1XJDirS###4IngR###4IngR###4IngR###4IngR###4IngR###4pIngR###4$IngR###4IngR###4@IngR ###4IngR ###4lIngR ###4 IngR ###4 IngR ###4 IngR###4l IngR###4 IngR###4p IngR###4 IngR###4 IngR###48 IngR###4 IngR###44IngR###4IngR###4DIngR###4IngR###4|IngR###4 IngR###4Serv#2_iH(hDirT*tandTHE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables. THE VEGETABLES: Heat the oil in a wide skillet and add the onion. Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt. Continue to saute over fairly high heat for about 5 minutes. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan through a strainer. Add the tomato and simmer for several minutes. Simmer until the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with chopped cilantro. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK wP'IAmt#4_rICod#4_i INam*tan-----the sauce-----jPIAmt#4_rICod#4_i INam*tan@clovesoPIAmt#4_rICod#4_i INam*tanA peppercornssP#IAmt#4_rICod#4_i INam*tanAcoriander seedsx7IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4? half-and-half-=or=-cup}P-IAmt#4_rICod#4_i INam*tana mixture of cream & milkd/IAmt#4_rICod#4_i INam*tanIPrp*tan(?cinnamon stick2" longd/IAmt#4_rICod#4_i INam*tanIPrp*tan(@cilantro sprigschoppedd+IAmt#4_rICod#4_i INam*tanIPrp*tan$@ mint leaveschoppedd+IAmt#4_rICod#4_i INam*tanIPrp*tan$@ basil leaveschopped|P,IAmt#4_rICod#4_i INam*tan(cinnamon or anise basilpP IAmt#4_rICod#4_i INam*tan if possible)sP#IAmt#4_rICod#4_i INam*tan?jalapeno pepper}P-IAmt#4_rICod#4_i INam*tanseeded & sliced into 6ths|P,IAmt#4_rICod#4_i INam*tan-----the vegetables-----d-IAmt#4_rICod#4_i INam*tanIPrp*tan ?onion thinly slicedd-IAmt#4_rICod#4_i INam*tanIUnt*tan(? summer squashpoundd-IAmt#4_rICod#4_i INam*tanIPrp*tan$ (zucchini patty pan{P+IAmt#4_rICod#4_i INam*tancrookneck or a mixture)wP'IAmt#4_rICod#4_i INam*tancut in pieces aboutd(IAmt#4_rICod#4_i INam*tanIUnt*tan$@@ yellow cornears{P+IAmt#4_rICod#4_i INam*tan(kernels cut from cobs)x:IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan8?tomato; peeled seeded andlg|P,IAmt#4_rICod#4_i INam*tanchopped in 1/2-in piecesd:IAmt#4_rICod#4_i INam*tanIUnt*tan0?peanut or safflower oil tablespoonhPIAmt#4_rICod#4_i INam*tansaltx>IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4@cilantro leaveschopped tablespoonZZ$WyzZZ$Wy02N;.PCounterfeit Tuna SaladZZ$Wy1 jDirS###4IngR###4 IngR###4IngR###4xIngR###4(IngR###4IngR###4`IngR###4Serv#2_ih(DirT*tanIn a medium bowl, combine carrots, onion, celery and relish. In a small bowl, combine remaining ingredients. Add to carrot mixture, mixing well. Chill several hours or overnight to blend flavors. x8IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan4@carrotsfinely shreddedcupsx9IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan4?onion grated (1 tb)smallx3IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan0?celery chopped finecupd7IAmt#4_rICod#4_i INam*tanIUnt*tan,@sweet pickle relish tablespoonsd.IAmt#4_rICod#4_i INam*tanIUnt*tan$? lemon juice tablespoond'IAmt#4_rICod#4_i INam*tanIUnt*tan$> mayonnaisecupqP!IAmt#4_rICod#4_i INam*tan salt & pepperZZ$WyzZZ$Wy0   T>-jCouscous Stuffed EggplantZZ$Wy1@j DirS###4IngR###4IngR###48IngR###4IngR###4`IngR###4IngR###4IngR###4TIngR###4IngR ###4IngR ###48IngR ###4IngR ###4` IngR ###4 Serv#2_ih (vDirT*tanrPrepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the couscous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes. Nava Atlas, "Vegetariana" d'IAmt#4_rICod#4_i INam*tanIUnt*tan$? raw couscouscupd&IAmt#4_rICod#4_i INam*tanIUnt*tan$@ eggplantsmdd.IAmt#4_rICod#4_i INam*tanIUnt*tan$@@ olive oil tablespoond.IAmt#4_rICod#4_i INam*tanIPrp*tan(@@ garlic clovesmincedx2IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0@ scallionsmincedbnx.IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@@tomatoeschoppedmdd.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ wheat germ tablespoond.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ lemon juice tablespoonx7IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4> fresh parsleymincedcupd,IAmt#4_rICod#4_i INam*tanIUnt*tan$? ground cuminteaspoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$? chili powderteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan ?turmericteaspoonqP!IAmt#4_rICod#4_i INam*tan salt & pepperZZ$WyzZZ$Wy0jXD,Cream Of Shiitake Mushroom SoupZZ$Wy1DirS###4IngR###4IngR###4\IngR###4IngR###4IngR###4IngR###4IngR###4 IngR###4IngR ###4IngR ###4IngR ###40 IngR ###4 IngR ###4 IngR###4 IngR###48 IngR###4 IngR###4t IngR###4 IngR###4 IngR###4Serv#2_i(mDirT*taniThis rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK x=IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan8? milk; wholelow-fat or skimquartx5IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan0?onion peeled andsm --mPIAmt#4_rICod#4_i INam*tan stuck witjPIAmt#4_rICod#4_i INam*tan@clovesd5IAmt#4_rICod#4_i INam*tanIUnt*tan0@peppercorns (or more)wholed!IAmt#4_rICod#4_i INam*tanIUnt*tan?saltpinch{P+IAmt#4_rICod#4_i INam*tan-----bouquet garni-----wP'IAmt#4_rICod#4_i INam*tan:tie in cheeseclothwP'IAmt#4_rICod#4_i INam*tan@fresh parsley stemsd0IAmt#4_rICod#4_i INam*tanIUnt*tan(?dried leaf thymeteaspoonlPIAmt#4_rICod#4_i INam*tan?bay leafyP)IAmt#4_rICod#4_i INam*tan-----soup, con't-----d.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ rice flour tablespoon|P,IAmt#4_rICod#4_i INam*tan(or barley or oat flour)d6IAmt#4_rICod#4_i INam*tanIUnt*tan,@cold milk (about) tablespoond1IAmt#4_rICod#4_i INam*tanIUnt*tan,Ashiitake mushroomsouncevP&IAmt#4_rICod#4_i INam*tan-----optional-----d.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ heavy cream tablespoond*IAmt#4_rICod#4_i INam*tanIUnt*tan @madeira tablespoon|P,IAmt#4_rICod#4_i INam*tanreserved mushroom slicesZZ$WyzZZ$Wy044VC+Cream Of Sun-Dried Tomato SoupZZ$Wy1DirS###4IngR###4PIngR###4 IngR###4IngR###44IngR###4IngR###4DIngR###4IngR###4PIngR ###4IngR ###4HIngR ###4IngR ###4P IngR ###4 IngR###4h IngR###4 IngR###4 IngR###4, IngR###4 IngR###4P IngR###4 IngR###4PServ#2_iE(DirT*tanThis creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes. In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK x=IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan8? milk; wholelow-fat or skimquartx5IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan0?onion peeled andsm --mPIAmt#4_rICod#4_i INam*tan stuck witjPIAmt#4_rICod#4_i INam*tan@clovesd5IAmt#4_rICod#4_i INam*tanIUnt*tan0@peppercorns (or more)wholed!IAmt#4_rICod#4_i INam*tanIUnt*tan?saltpinch{P+IAmt#4_rICod#4_i INam*tan-----bouquet garni-----xP(IAmt#4_rICod#4_i INam*tan:tie in cheesecloth:wP'IAmt#4_rICod#4_i INam*tan@fresh parsley stemsd0IAmt#4_rICod#4_i INam*tanIUnt*tan(?dried leaf thymeteaspoonlPIAmt#4_rICod#4_i INam*tan?bay leafyP)IAmt#4_rICod#4_i INam*tan-----soup, con't-----d.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ rice flour tablespoon|P,IAmt#4_rICod#4_i INam*tan(or barley or oat flour)d6IAmt#4_rICod#4_i INam*tanIUnt*tan,@cold milk (about) tablespoond;IAmt#4_rICod#4_i INam*tanIUnt*tan4?sun-dried tomatoes (3 oz)packaged#IAmt#4_rICod#4_i INam*tanIUnt*tan @watercupd.IAmt#4_rICod#4_i INam*tanIUnt*tan$@ heavy cream tablespoonvP&IAmt#4_rICod#4_i INam*tan-----optional-----~P.IAmt#4_rICod#4_i INam*tanchopped herbs for garnish*d3IAmt#4_rICod#4_i INam*tanIPrp*tan (basilchervil or parsley)ZZ$WyzZZ$Wy0P<*Creole Eggplant SouffleZZ$Wy1Tb DirS###4IngR###4hIngR###4IngR###4IngR###4TIngR###4IngR###4IngR###4HIngR###4IngR ###4 IngR ###4H IngR ###4 IngR ###4| IngR ###40 IngR###4 Serv#2_i` _(7DirT*tan3* firmly packed grated mild white cheese of your choice Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at once. Serves 4-6. d*IAmt#4_rICod#4_i INam*tanIUnt*tan @butter tablespoonx5IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?celerydiced med stalkd:IAmt#4_rICod#4_i INam*tanIUnt*tan0?unbleached white flour tablespoond6IAmt#4_rICod#4_i INam*tanIUnt*tan,?minced fresh basil tablespoond3IAmt#4_rICod#4_i INam*tanIUnt*tan0?whole or low-fat milkcupx;IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan8?freshsoft bread crumbscupd2IAmt#4_rICod#4_i INam*tanIPrp*tan(eggs, separated room temp.x7IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan4?onionfinely choppedmedx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?garlicmincedclovesd6IAmt#4_rICod#4_i INam*tanIUnt*tan,@minced fresh parsley tablespoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$? dried thymeteaspoonx6IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan4?eggplantpeeled & dicedlgd3IAmt#4_rICod#4_i INam*tanIUnt*tan0?grated white cheese *cupd,IAmt#4_rICod#4_i INam*tanIUnt*tan(?cayenne pepperdashZZ$WyzZZ$Wy0hhZI)$Cumin Rice With Eggplant And PeppersZZ$Wy1lDirS###4IngR###4IngR###4IngR###40IngR###4IngR###4@IngR###4IngR###4LIngR###4IngR ###4<IngR ###4IngR ###4\ IngR ###4 IngR ###4d IngR###4 IngR###4\ IngR###4 IngR###4 IngR###4P IngR###4 IngR###4hIngR###4IngR###4IngR###4(IngR###4IngR###4hIngR###4IngR###4IngR###4Serv#2_i(DirT*tanRINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK d'IAmt#4_rICod#4_i INam*tanIUnt*tan$? brown ricecupd2IAmt#4_rICod#4_i INam*tanIUnt*tan(@virgin olive oil tablespoond*IAmt#4_rICod#4_i INam*tanIUnt*tan ?butter tablespoonwP'IAmt#4_rICod#4_i INam*tan?eggplant (10-12 oz)yP)IAmt#4_rICod#4_i INam*tancut in 1/2-inch cubesd"IAmt#4_rICod#4_i INam*tanIUnt*tan ?onionmd}P-IAmt#4_rICod#4_i INam*tancut into 1/4-inch squareshPIAmt#4_rICod#4_i INam*tansaltd1IAmt#4_rICod#4_i INam*tanIUnt*tan,?green bell peppersm --}P-IAmt#4_rICod#4_i INam*tancut into 1/2-inch squaresd-IAmt#4_rICod#4_i INam*tanIUnt*tan(? red or yellowsm --jPIAmt#4_rICod#4_i INam*tanpepperpP IAmt#4_rICod#4_i INam*tan or a mixture}P-IAmt#4_rICod#4_i INam*tancut into 1/2-inch squaresx:IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan8@tomatoes; peeled seeded andmd~P.IAmt#4_rICod#4_i INam*tancut into large pieces -or-x9IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4pA-canned tomatoesdrainedounce}P-IAmt#4_rICod#4_i INam*tanand cut into large piecesd,IAmt#4_rICod#4_i INam*tanIUnt*tan$@ ground cuminteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan ?turmericteaspoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(> ground gingerteaspoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(>ground cinnamonteaspoond8IAmt#4_rICod#4_i INam*tanIUnt*tan0?freshly ground pepperteaspoond7IAmt#4_rICod#4_i INam*tanIUnt*tan4>chopped parsley or cilantrocupd#IAmt#4_rICod#4_i INam*tanIUnt*tan @@watercupd7IAmt#4_rICod#4_i INam*tanIUnt*tan4?dried provolone (optional)cupwP'IAmt#4_rICod#4_i INam*tan=or=- monterey jackyP)IAmt#4_rICod#4_i INam*tan=or=- muenster cheeseZZ$WyzZZ$Wy0 < < VC( Curried Lentils And VegetablesZZ$Wy1, DirS###4IngR###4`IngR###4IngR###4IngR###4IngR###4IngR###4@IngR###4IngR###4IngR ###40IngR ###4IngR ###4TIngR ###4 Serv#2_i U(-DirT*tan)Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onions, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender. In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired. Serve with lentil mixture. Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium. Add crunch to the meal with toasted pita bread wedges. d/IAmt#4_rICod#4_i INam*tanIUnt*tan,@dry lentils (10 oz.)cupd#IAmt#4_rICod#4_i INam*tanIUnt*tan @watercupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(?chopped carrotscupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(?chopped onionscupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(?chopped celerycupx1IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?garlicmincedcloved8IAmt#4_rICod#4_i INam*tanIUnt*tan0@@curry powder (or less)teaspoond8IAmt#4_rICod#4_i INam*tanIUnt*tan0?grated fresh gingerrootteaspoond$IAmt#4_rICod#4_i INam*tanIUnt*tan?saltteaspoond/IAmt#4_rICod#4_i INam*tanIUnt*tan,?plain lo-fat yogurtcupx/IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?tomatochoppedmedd>IAmt#4_rICod#4_i INam*tanIUnt*tan4?snipped fresh parsley (opt.) tablespoonZZ$WyzZZ$Wy0( ( RA'.Curried Lentils With SpinachZZ$Wy1 DirS###4IngR###4XIngR###4IngR###4|IngR###4IngR###4IngR###40IngR###4IngR###4`IngR ###4IngR ###4IngR ###4Serv#2_iP((DirT*tan$Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice. Nava Atlas, "Vegetariana" d#IAmt#4_rICod#4_i INam*tanIUnt*tan ?lentilscupd.IAmt#4_rICod#4_i INam*tanIUnt*tan$? olive oil tablespoond.IAmt#4_rICod#4_i INam*tanIPrp*tan(@ garlic clovesmincedd5IAmt#4_rICod#4_i INam*tanIUnt*tan0?spinach leaves, washedpoundxP(IAmt#4_rICod#4_i INam*tan-- stemmed & choppedd4IAmt#4_rICod#4_i INam*tanIUnt*tan(? plum tomatoes 14 ounce cand*IAmt#4_rICod#4_i INam*tanIUnt*tan @tamari tablespoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$@ curry powderteaspoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(> grated gingerteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan >cinnamonteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan >nutmegteaspoonZZ$WyzZZ$Wy0N7&NCurried Yogurt DipZZ$Wy1DirS###4IngR###4\IngR###4IngR###4IngR###4IngR###4IngR###48Serv#2_iQ()DirT*tan%GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. d'IAmt#4_rICod#4_i INam*tanIUnt*tan$@? plain yogurtcupd,IAmt#4_rICod#4_i INam*tanIUnt*tan$? lemon juiceteaspoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$> black pepperteaspoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$@ curry powderteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan ?honeyteaspoond0IAmt#4_rICod#4_i I