Three quick and easy recipes

[Guest guest]

* Exported from MasterCook *

 

Carrot Hashbrowns

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian Sidedish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 potatoes -- peeled and grated

3 carrots -- peeled and grated

1 onion -- peeled and grated

1 tablespoon oil

salt and pepper to taste

 

Combine potatoes, carrots and onion in medium bowl and mix well. Salt

and pepper to taste. Heat oil in skillet. Dump in potato mixture and

form into a large pancake. Cook until browned on one side, and then

flip over and repeat. Serve cut into wedges, or just break it up. Can

be served plain, or with applesauce, or sour cream. Yummy, and pretty

too!

 

Joyce R. 3/99

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Italian Vegetable Rice Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Soup

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 quarts vegetable or chicken stock

4 carrots -- peeled and diced

2 zucchini -- diced

2 pounds canned Great Northern beans -- undrained

3 cups quick cooking rice

2 teaspoons Italian herb seasoning

1/2 cup grated Parmesan cheese

 

Bring stock and carrots to a boil in a saucepan over high heat. Stir in

next 4 ingredients. Cook about 5 minutes, until vegetables are just

tender. Serve sprinkled with Parmesan.

 

Per serving: calories 333, fat 2.6g, 7% calories from fat, cholesterol

5mg, protein 17.0g, carbohydrates 61.2g, fiber 10.8g, sodium 147mg.

 

Joyce R. 3/99

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Tomato Rice Soup

 

Recipe By : Diet For A Small Planet

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Soup

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 rib celery -- chopped

1 carrot -- chopped

oil as needed

2 tablespoons flour

1/2 cup raw rice -- (white or brown)

28 ounces canned tomatoes

1 teaspoon salt

freshly ground pepper

1 tablespoon sugar

1 teaspoon oregano

1 teaspoon basil

3 cups milk -- scalded

1 tablespoon butter

 

In a heavy pot, heat the oil and saut‚ the onion, garlic, celery and

carrot until the onion is golden. Add the rice and flour and stir and

saut‚ until the rice is a little toasty. Add the tomatoes (and juice

from can) and break up tomatoes with the side of a spoon, chopping and

mashing.

 

Add seasonings and simmer until rice is tender, about 20 - 30 minutes

for white rice, 45 minutes for brown rice.

 

Add the milk and butter and stir well. Can be served immediately, but

it will thicken as it sits.

 

Yield: 4 hearty main dish servings.

 

 

Joyce R. 3/99

 

 

- - - - - - - - - - - - - - - - - -