Recipes Included On This Page Simple Creamy Feta Dressing/Dip Smoky Tofu and Red Bean Burgers Spicy Red Cabbage Summer Potato Salad (SW) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Simple Creamy Feta Dressing/Dip Recipe By : Don Calkins Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces feta cheese 2 tablespoons red wine vinegar 1/2 teaspoon oregano 2 tablespoons olive oil 4 tablespoons milk -- to taste 1/8 teaspoon black pepper Blend till smooth and allow to sit till thickened and flavors meld. Makes about 10 ounces. Amount of milk will depend on the cheese and whether it is being used on hot or cold greens. Approximate nutritional values Per serving: 58 Calories; 5g Fat (81% calories from fat); 2g Protein; 1g Carbohydrate; 11mg Cholesterol; 130mg Sodium Don's notes: "I first ran into Feta dressing as a good compliment to the strong/bitter greens; and the salty sour taste definitely work there. But since figuring out this simple recipe, I've found I also like it as a dip for broccoli and on green beans. The latter just barely enough to taste, like a condiment. I make it up a couple times a year when I catch the 'crumbs' the local bulk foods store has put in the 'Reduced for Quick Sale' bin after cleaning out the Feta container. I get 1/4 -> 1/2 pound, usually a bit dry and at half price, a significant saving." Contributed to the FareShare Gazette by Don; 18 August 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 5g Fat (81.0% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 130mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Smoky Tofu and Red Bean Burgers Recipe By : Philocrates Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) 14 or 15 ounces cooked red kidney beans or if canned drained and rinsed well [buy low sodium or no salt if you can find it to begin with] 7 ounces MORI NU [or similar silken tofu] firm tofu 1/2 onion, chopped finely [mine were very strong fresh garden small so I added one] Do note use the other half of the onion [or another onion] to make caramelized onions for topping. 1 heaping tablespoon [or more or less] McCormick's real garlic and Italian herb [this is fresh bottled herbs and chopped garlic. Must be refrigerated after use] if not using chop 1 to 2 cloves garlic and add your favorite fresh Italian herbs to taste parsley to taste, chopped or dried 1/2 cup whole grain Italian seasoned breadcrumbs 2 tablespoons oatmeal 1/4 teaspoon liquid smoke [I used hickory] several dashes of Calypso hot pepper sauce [could also use wing sauce or regular sauce or omit] 1 teaspoon low sodium soy sauce [used Braggs] 1 teaspoon of Mrs Dash tomato basil and garlic [or to taste] 1 teaspoon of Mrs Dash Caribbean Citrus [to taste] 1/2 teaspoon each of garlic and onion powder [omitted but you can add to taste] 1/2 teaspoon paprika [to taste] fresh ground pepper to taste 1/4 cup Nutritional Yeast Worcestershire [Vegan or regular] to taste Phil: Adjust the bread crumbs and oatmeal to give you a nice texture. It's going to be sticky but it will form a ball and NOT stick the ball to your hands if you turn it upside down. The ball should also NOT break when it falls a short distance. When I put a patty in the pan, I patted the patty out. Turned my hand upside down and the patty went into the pan and didn't change shape. My hand did not have any bits sticking to it. That is the texture you are seeking which you get by adjusting the bread crumbs. I rounded the patty in the pan while cooking with the spatula. You could also use a good quality patty press for the same thing. It shouldn't stick to it. Mash beans in a bowl and tofu. Add the rest of the ingredients and stir to combine. she used a pastry cutter/blender or fork to help chop and smoosh the mixture which will make it form into patties easier. You may have a taste in order to adjust seasonings. Refrigerate mixture in the fridge for about 30 minutes. Shape into patties and place on pammed baking sheet. Bake for 25-30 minutes, flipping halfway at 400 degrees F or until browned and crispy. Do same for croquettes with a bit of reduced heat and don't flip. I differed from her because I pan cooked. I used a large good quality heavy skillet which I got to grill hot [think commercial when they dump water on it you get an instant cloud of steam and what water is there is boiling.] You can try this before putting your items in. simply sprinkle some water on it and if it goes poof [stand back] and boils, it is ready. Spray with Pam first though. Heat. If not cooking fat free then feel free to use a good olive oil. Add sliced onions to cook for topping. let cook until getting a bit soft then add first patty or patties. Cook [I had a commercial grade heavy duty spatula you might want to buy one. Worth every penny. I got mine at auction for a couple bucks], flip, cook some more. Use spatula to stir onions while waiting. have buns ready. have topping ready. put burger on buns, put on onions, let other person do what they want for toppings. Hot crisp and well browned on outside, warm and smoky and softer on inside. This will refrigerate well so you can make well in advance. It also mellows as it sits and the flavors blend better. Do note before anyone asks, this would NOT be grill worthy unless you put in on thick re-enforced foil which defeats the grill intention. Makes 6 patties. Phil's note: I based this one off a recipe I found on the net. Mine actually held together better than hers and I found I could make croquettes to bake with it as well. Do note that while the list looks long it isn't hard. You simply dump in large bowl, take out potato masher and go to town. [look it is much easier for me since food processors which require cleaning plus I get aggression out] If using food processor or blender, you want a uniform pink color much like pink beans with little outstanding veggies. Contributed to the FareShare Gazette by Philo; 19 August 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Spicy Red Cabbage Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds red cabbage -- cored, quartered and shredded 2 medium onions -- chopped 1 tart apple -- cored, peeled and chopped 1 cup pitted prunes 1 garlic clove -- crushed 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons red wine vinegar Ground nutmeg -- to taste 1/2 cup water In a large pot, add all of the ingredients. Stir to mix thoroughly. Cover and cook, stirring frequently, over medium heat until the vegetables are tender, about 1 hour. Add water as necessary to prevent the cabbage from drying out. Transfer to a serving bowl and serve either warm or cold. SERVES 8 Dietitian's tip: Red cabbage — a cruciferous vegetable with dark red or purple leaves — has a tougher texture and a slightly sweeter flavor than does green cabbage. To save time, shred the cabbage in advance and store in a sealed bag in the refrigerator until ready to use. Source: "Mayo Clinic Staff" S(Formatted by Chupa Babi): "July 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; trace Fat (6.9% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Summer Potato Salad (SW) Recipe By : Debbie Mosimann Serving Size : Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds potatoes 1 medium onion chopped 2 garlic cloves, chopped 1 bunch parsley, minced chives, finely chopped 3/4 cup mayonnaise 1 cup beef stock or bullion, warm 2 tablespoons vinegar 1 teaspoon Dijon mustard 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon aromat, (seasoned yellow salt) 1/2 teaspoon Maggi Seasoning Sauce Boil the potatoes in salted water, cool somewhat. Meanwhile mix all of the other ingredients in a large bowl. Slice the potatoes while still warm and add to the bowl. Toss with the dressing. Add extra bullion to taste or as needed for moisture. Serve on a bed of fresh greens. Innkeeper's Comment: "Potato Salad and Summer just seem to go hand in hand. Growing up in a Pennsylvania Dutch Family potato salad tended to be sweeter than most. Passed down to me was a recipe that used a cooked dressing with eggs, cider vinegar and sugar. It was loaded with celery, chopped eggs, diced potatoes and grated carrots. When I was introduced to Werner's family in Schlatt, Switzerland they made a whole different kind of potato salad. I have some very fond memories of evenings at the farm grilling the best sausages you can ever imagine and pairing it with this wonderful take on potato salad. This is as close to that recipe as I can come as I don't think they used one. The key to its wonderful flavor is the beef bouillon. If you want to keep it vegetarian use vegetable stock." I have served this with diced avocado and a mix of yellow and red heirloom tomatoes. Add a grilled sausage and this would make the perfect summer supper. Used with explicit permission from Debbie Mosimann, Innkeeper Swiss Woods Bed and Breakfast Inn Lancaster County, Lititz, PA http://www.swisswoods.com For recipes from the inn visit www.bedandbreakfastfoodie.com the home page of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper friends. Contributed to the FareShare Gazette by Art; 22 August 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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