Linda McCartney's Home Cooking

[Guest guest]

I don't own any of the Linda McCartney cookbooks, but found them at my

local public library. It is interesting that she does not give serving

sizes for her recipes.

 

* Exported from MasterCook *

 

Bean Tacos

 

Recipe By : Linda McCartney's Home Cooking, page 85

Serving Size : 1 Preparation Time :0:20

Categories : Beans And Legumes Main Dishes, Vegetarian

Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***FOR THE TACO SAUCE***

2 medium onions

4 ounces canned green chilies in brine

4 large tomatoes

1/2 lemon -- juice of

***TO SERVE***

2 tablespoons olive oil

16 ounces canned refried beans

3/4 cup cheddar cheese -- grated

6 taco shells

1 iceberg lettuce -- shredded

 

You can find taco shells in most supermarkets these days--Mexican food is

increasingly popular, because it's both tasty and quick to make.

 

Preheat the oven to 325 degrees.

 

To make the sauce, finely chop the onions, drain and finely chop the

chilies. Peel and chop the tomatoes, then mix the onions, chilies and

tomatoes with the lemon juice in a mixing bowl.

 

Heat the oil in a pan, add the beans and cook gently for 4-5 minutes, then

mash roughly with a fork. Place the taco shells in the oven until they are

warm, approximately 3 minutes.

 

Spoon the beans into the hot taco shells. Top with the lettuce, grated

cheese, and a spoonful of sauce. Serve immediately.

 

20 minutes to make

Good source of protein, vitamin A, B group vitamins, vitamin C.

 

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* Exported from MasterCook *

 

Beefless Rice Casserole

 

Recipe By : Linda McCartney's Home Cooking, page 86

Serving Size : 1 Preparation Time :0:40

Categories : Main Dishes, Vegetarian Rice

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons vegetable oil

1 stick celery -- chopped

1 large onion -- chopped

1 cup white rice

4 1/2 ounces TVP chunks

or 4 vegetable burgers -- cubed

1 cup vegetable stock or water

(1/2 cup if using vegetable burgers)

32 ounces canned chopped tomatoes

1 tablespoon soy sauce

salt and freshly ground pepper -- to taste

1 teaspoon chili powder -- optional

1 teaspoon mixed herbs -- optional

 

As with all dishes including TVP, this is both easier and quicker to make

than a beef casserole that uses butcher's meat. Choose beef-flavored TVP

chunks if you want to keep a beef-type taste. If you use vegetable burgers

instead, do remember to reduce the amount of liquid you use.

 

Pre-heat the oven to 325 F. and lightly grease a casserole dish. Heat the

oil in a saucepan and saute the celery and onion until just tender.

 

Add the rice and TVP chunks, and stir for a few minutes until the chunks

are slightly browned. Now add the vegetable stock, tomatoes, soy sauce,

salt, pepper and optional seasonings if desired. Stir well and bring to

the boil.

 

Remove the mixture from the heat and pour into the casserole dish. Bake,

covered, for 30 minutes.

 

40 minutes to make.

Good source of protein, vitamin A, vitamin C

 

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