Did I Send These Before? July Vegetarian Times 1996!

[Guest guest]

I just noticed I posted these to the wrong list and I am not sure if I

sent them here (the correct list) so here they are:

 

Here are the recipes I have from July 1996:

 

* Exported from MasterCook *

 

Corn Quesadillas

 

Recipe By : July 1996 Vegetarian Times

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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1 dozen 6 " corn tortillas

2 cups monterey jack cheese -- shredded

1 1/2 cups corn kernels

4 tablespoons flat-leaf parsley -- chopped

1/3 cup mild green salsa

1/3 cup medium hot red salsa

3 tablespoons nonfat sour cream

 

Sprinkle tortilla with 1/3 cup cheese, 1/4 cup corn kernels, and 1 tsp.

parsley. Top with second tortilla. Microwave, covered with wax paper, at

full power for 1-1/2 minutes, or cook on hi heat in nonstick pan,

turning once, until cheese is melted and corn heated through, about 3

min.

 

With sharp kitchen knife, cut into 4 wedges. Top wedges alternatively

with about 1/2 tablespoon red and green salsa. If using, garnish with

dollop of sour cream. Makes 6 main-dish servings or 24 appetizer wedges.

 

Variation: Cook corn kernels in a hot, dry skillet until slightly

caramelized, about 4-5 minutes. Substitute cilantro for flat-leaf

parsley.

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NOTES : 13 grams of fat per quesadilla.

 

 

 

 

* Exported from MasterCook *

 

Hearty Vegetable Filling for Tamales

 

Recipe By : July 1996 Vegetarian Times

Serving Size : 32 Preparation Time :0:00

Categories : Vegetable Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons canola oil

2 cloves garlic -- minced

1/2 cup cauliflower -- diced

1/2 cup broccoli -- diced

1/2 cup corn kernels

1 small carrot -- diced

salt and pepper -- to taste

red pepper flakes

1 teaspoon apple cider vinegar

1 teaspoon light soy sauce

 

Heat oil over medium flame in frying pan. Add garlic and vegetables;

saute until tender-crisp, about 7 minutes. Add salt and both peppers;

remove from heat. Stir in vinegar and soy sauce. Makes about 2 cups or

32 tablespoons of filling or 4 side dish servings of about 1/2 cup each.

 

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NOTES : 0.3g of fat per serving.

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* Exported from MasterCook *

 

Grilled Eggplant & Peppers Parmesan

 

Recipe By : July 1996 Vegetarian Times

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 large eggplant

2 red bell peppers -- or yellow

1/4 cup fat free Italian Dressing

3/4 cup fat free spaghetti sauce

1/4 teaspoon crushed red pepper flakes

1/4 cup parmesan cheese -- grated

6 slices provolone cheese or mozzarella -- (1 ounce)

 

Cut center of eggplant crosswise into six 1/4-1/2 inch slices. Cut bell

peppers lengthwise into thirds; discard stems and seeds. Brush both

sides of eggplant slices with salad dressing.

 

Place peppers skin side down in center of grill; place eggplant slices

around peppers. Grill uncovered over medium coals 4 minutes. Combine

spaghetti sauce and pepper flakes in a small saucepan. Place on grid

alongside vegetables to heat through. Turn over eggplant slices, spoon

about 1/4 cup spaghetti sauce mixture over eggplant slices. Sprinkle

parmesan cheese over sauce. Grill 3 minutes. Top with provolone cheese

if desired, and continue grilling 1 minute of until cheese is melted and

vegetables are tender. Slip off and dicard charred skin of peppers. Top

peppers with eggplant slices. Serve with remaining spaghetti sauce.

Makes 6 servings of about 1 cup each.

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NOTES : 1 gram of fat per serving.

 

* Exported from MasterCook *

 

Portobello Mushroom Burgers

 

Recipe By : July 1996 Vegetarian Times

Serving Size : 4 Preparation Time :0:00

Categories : Burgers & Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

2 cloves garlic -- minced

1/4 teaspoon salt

1/4 teaspoon pepper

4 large portobello mushroom caps -- stems trimmed

4 lg slice red onion

4 whole grain hamburger buns -- split

4 leaves romaine lettuce

4 slices ripe tomato

 

Combine oil, vinegar, garlic, salt, and pepper; mix well. Brush over

both sides of mushrooms and onion slices. Hold onion rings together by

inserting a toothpick through each slice. Grill mushrooms and onions on

covered grill over medium coals until tender, about 5 minutes per side.

Place rolls cut side down on grill during last 1-2 minutes of cooking.

 

Remove toothpicks from onions. Layer lettuce, tomato and onion rings

over bottoms of rolls; top with mushrooms. Close burgers with tops of

rolls; serve with mustard, ketchup or fat free mayonnaise if desired.

Makes 4 burgers.

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NOTES : 5 grams of fat per serving.

 

 

* Exported from MasterCook *

 

Grilled Bruschetta

 

Recipe By : July 1996 Vegetarian Times

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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10 large cloves garlic -- peeled

1 slice red onion -- (4 1/4 inch) or

sweet onion

1 slice Italian bread -- (8 1/2 inch)

olive oil -- for brushing

8 large tomatoes -- firm but ripe

1/4 cup fresh basil -- chopped

1 tablespoon balsamic vinegar

2 teaspoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

 

Place garlic cloves in center of 10 " square of aluminum foil. Wrap into

packet; pierce in several places with top of sharp knife so charcoal

flavor can penetrate garlic. Lightly oil both sides of onion rings and

bread by brushing or spraying.

 

Hold onion rings together by inserting a toothpick through each slice.

Grill garlic packet, whole tomatoes and onion rings on uncovered grill

over medium coals for about 4 minutes. Carefully turn tomatoes and onion

slices, continue grilling 4 min. Transfer tomatoes and onion rings to

shallow bowl. Grill bread until browned, 1-2 minutes per side.

 

Cool, cover and refrigerate half of grilled tomatoes, onion rings and

garlic for Grilled Tomato Soup recipe. Peel off and discard skin from

remaining tomatoes; remove cores. Remove toothpicks from onion rings.

Coarsely chop tomatoes, reserving any juices. Transfer tomatoes and

juices to medium bowl. Chop onion slices and mince garlic; add to bowl.

Stir in basil, vinegar, olive oil, salt and pepper; mix well.

 

Spoon mixture over grilled bread; serve immediately with additional

pepper if desired. Makes about 3 cups of topping or 8 appetizer servings

of about 1/3 cup per slice of bread.

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NOTES : 2 grams total fat per serving.

 

 

* Exported from MasterCook *

 

Skewered Mesquite Grilled Potatoes

 

Recipe By : July 1996 Vegetarian Times

Serving Size : 12 Preparation Time :0:00

Categories : Vegetable Side Dishes Potatoes

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups mesquite chips

6 large red potatoes -- scrubbed

1 tablespoon olive oil

2 teaspoons blackening seasoning mix

salt to taste

fat free or reduced fat sour cream

 

Cover mesquite chips with cold water and soak 20 minutes. Place potatoes

on paper towel in microwave oven. Cook at HI power 4 minutes. Rotate

potatoes and turn over. Continue cooking at HI until potatoes are almost

tender, about 3-4 minutes. Immediately transfer to sink or large bowl of

cold water to stop cooking.

 

When potatoes are cool enough to handle, drain and pat dry with paper

towels. Cut potatoes in half lengthwise; thread onto skewers. Brush

evenly with oil; sprinkle with seasoning blend.

 

Drain mesquite chips; scatter over medium-hot coals. Grill potatoes on

covered grill until tender and browned, turning once, about 6-8 minutes.

Sprinkle with salt to taste and serve with sour cream, if desired. Makes

12 potato halves or 6 side-dish servings of 1 potato each.

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NOTES : 2 grams of fat per potato.

 

 

 

 

 

* Exported from MasterCook *

 

Corn Griddlecakes

 

Recipe By : July 1996 Vegetarian Times

Serving Size : 10 Preparation Time :0:00

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

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

1 cup unbleached all-purpose flour

1 tablespoon cornmeal

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup reconstituted nonfat dry milk -- or rice milk

1 egg -- or two egg whites

beaten

2 tablespoons corn oil

1/8 teaspoon almond extract

1 cup corn kernels

 

In large sifter, place flour, cornmeal, sugar, salt, baking powder and

salt. Sift together into medium bowl. In seperate bowl whisk together

milk or rice milk, egg or whites, oil and extract. Add to dry

ingredients, mixing lightly with fork. Do not overmix. Fold in corn

kernels.

 

Drop by 1/4 cupfuls onto preheated, lightly oiled nonstick skillet or

griddle. Cook over medium heat until bubbles appear, about 2 minutes.

Turn once; cook other side until golden, about 2 minutes. Makes 10-12

medium pancakes.

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NOTES : 3 grams of fat per pancake.

 

 

 

* Exported from MasterCook *

 

Roasted Corn Salsa

 

Recipe By : July 1996 Vegetarian Times

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

1 cup corn kernels

1 cup blanched & peeled tomatoes -- seeded & chop sm.

1/4 cup blanched yellow onion -- drain & finely chop

1 tablespoon cilantro -- chopped

1 teaspoon balsamic vinegar

salt and pepper

 

In hot dry skillet, cook corn kernels until slightly caramelized, about

4-5 minutes. In bowl, mix remaining ingredients with corn. Season to

taste with salt and pepper. Makes about 2-1/2 cups. For salsa with a

kick, add 1 small jalapeno pepper, deveined and seeded and minced.

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NOTES : 0 fat in the recipe.

 

RisaG