Recipes Included On This Page Sauteed Escarole and Chickpeas Skillet Pasta Pie Smothered Chayote Soupe De Tomates En Rote (Tomato Soup w/Puff Pastry) Spaghetti with Roasted Red Peppers and Basil Stanley's Casserole Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sauteed Escarole and Chickpeas Recipe By : Vegetarian Dinner in Minutes, Linda Gassenheimer Serving Size : 4 Preparation Time :0:00 Categories : Beans/Legumes Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 4 cloves garlic -- crushed 1 15.5 oz can chickpeas -- rinsed & drained 2 heads escarole* -- sliced into 2" strips salt & freshly ground pepper to taste Heat oil in a large nonstick frying pan on high heat. Add garlic and chickpeas and saute 1 minute. Add escarole to frying pan and saute 3 minutes. Add salt & pepper to taste. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Roasted Red Pepper Pasta NOTES : Any firm lettuce such as romaine can be substituted for escarole. * Exported from MasterCook * Skillet Pasta Pie Recipe By : Vegetarian Dinner in Minutes, Linda Gassenheimer Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-8 August '99 Cheese Corn Onions Pasta/Noodles Tomatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water olive oil spray 3 small chipotle peppers -- (dried) 1 medium yellow onion -- slices (2 cups) 5 cloves garlic -- crushed 1 medium green bell pepper -- sliced (1 cup) 1/2 pound mushrooms -- sliced (3 cups) 4 cups canned crushed tomatoes 2 teaspoons ground cumin 2 cups frozen corn salt & freshly ground pepper to taste 1/2 pound uncooked fresh or dried fettucine 2/3 cup hot pepper Monterey Jack cheese 1/2 cup chopped fresh cilantro -- for garnish Place a large pot filled with 3 to 4 quarts of water on to boil. Heat 1/4 cup of water in a microwave or on the stovetop in a small saucepan. Soak chipotle chiles in warm water for 10 minutes. Prepare a 10-inch nonstick frying pan along with olive oil spray and place on burner over medium heat. Add onion, garlic, green bell pepper, and mushrooms. Saute 10 minutes. Remove chipotle peppers from water and chop. Add to frying pan with tomato, cumin, corn, and slat & pepper to taste, and simmer gently for 5 minutes. Meanwhile, place fettuccine in boiling water and cook 2-3 minutes if using fresh pasta or 9 minutes if using dried. Drain pasta in a colander and add to skillet. Cook 10 minutes more, blending sauce and noodles together as they cook. Make sure pasta and sauce are well blended. Remove from heat and sprinkle cheese on top. Cover and remove from heat to let cheese melt, about 3 minutes. Sprinkle cilantro on top. Cut into wedges and serve. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Black Bean Salad * Exported from MasterCook * Smothered Chayote Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Green onions -- chopped garlic -- minced parsley -- minced 1 1/2 teaspoons olive oil Salt and Pepper mirliton -- peeled/sliced crosswise (makes a pretty scalloped shape) Use one of each above per serving. Saute the green onion and garlic in the olive oil. Add the mirliton and cover tightly, lowering heat so as not to scorch. The mirliton should be tender within 10 minutes. Remove from heat, season to taste, sprinkle with parsley. Another version: Add a peeled, sliced tomato as you add the mirliton, sprinkle with basil, julienned. Add a frying pepper, chopped. Use bacon instead of olive oil. Posted on FareShare 8-99 by Gayle <ddmmom@linknet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soupe De Tomates En Rote (Tomato Soup w/Puff Pastry) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-8 August '99 Filo/Puff Pastry Onions Soups,Stocks & Chowder Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *see text below* In a stainless steel or enameled saucepan cook 4 onions, chopped, in 2 tablespoons unsalted butter over moderate heat for 10 minutes or until they are softened. Add 2 pounds tomatoes, peeled and quartered, 6 garlic cloves, minced, 1 bay leaf and 1/3 teaspoon dried thyme and simmer the mixture stirring occasionally for 1 hour and 30 minutes. In a blender or in a food processor fitted with the steel blade, puree the mixture until it is smooth and force it through a fine sieve into a ceramic or glass bowl. Add 2 cups heavy cream, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Let the soup cool. Divide it among six 1-cup crocks. Sprinkle 1 teaspoon each of julienne carrot, julienne onion and well-washed julienne leek in each crock. Make rich puff paste, give it 2 more turns and roll it out 3/16 inch thick on a floured surface. Using a plate 2 inches larger in diameter than the tops of the crocks as a guide, cut out 6 rounds. Brush the rounds with an egg wash made by beating 1 large egg lightly with 1 tablespoon heavy cream, arrange them egg wash side down over the crocks and press them gently onto the rims of the crocks. Chill the crocks for at least 1 hour. Brush the pastry tops with the egg wash and bake the crocks in a preheated very hot oven (425-450 deg.) for 20 minutes, or until the pastry is golden brown. Serves 6. Note: A good quality purchased puff pastry may be substituted. Pepperidge Farms is good. This recipe comes from Domaine Chandon Winery, Napa Valley, California. This recipe was prepared at a cooking school and shared with me by a friend. Posted on Fareshare 8-99 by Chef Alice <ChefAlice@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti with Roasted Red Peppers and Basil Recipe By : The Complete Italian Vegetarian Cookbook, Jack Bishop Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-8 August '99 Pasta/Noodles Peppers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large red bell peppers -- (about 2 1/2 lbs) --roasted and peeled 1/4 cup extra virgin olive oil 3 tablespoons minced fresh basil leaves salt & freshly ground pepper to taste 1 pound spaghetti freshly grated Parmigiano-Reggiano cheese Bring 4 quarts of water to a boil in a large pot for cooking the pasta. Core and seed the roasted peppers and cut them into very thin strips. Place the pepper strips and their juice in a bowl large enough to old the spaghetti when cooked. Add the oil, basil, and salt & pepper to taste. Toss gently. The peppers can be covered and set aside for several hours.) When the water comes to a boil, add salt to taste and the spaghetti. Cook until Al dente and then drain. Toss the spaghetti with the roasted red pepper sauce and mix well. Divide among individual bowls and serve immediately with grated cheese passed separately at the table. Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stanley's Casserole Soup Recipe By : Vegetarian Dinner in Minutes, Linda Gassenheimer Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-8 August '99 Cabbage Carrots Onions Pasta/Noodles Potatoes Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable broth 4 1/2 cups canned whole tomatoes with liquid 1 pound red potatoes -- washed & sliced 1 medium red onion -- sliced 2 medium carrots -- sliced 4 medium celery stalks -- sliced 2 cups sliced white cabbage 4 ounces uncooked fusilli 2 tablespoons horseradish 2 tablespoons balsamic vinegar 5 ounces prewashed spinach -- (4 cups) 4 ounces shredded Swiss cheese salt & freshly ground pepper to taste Bring vegetable broth, tomatoes, and potatoes to a boil in a large pot on medium-high heat. Add onion, carrots, and celery. Cover, lower heat, and cook on a slow boil for 15 minutes. Add cabbage and fusilli. Boil, uncovered, 10 minutes. In a small bowl, mix horseradish and vinegar together. Add to soup along with spinach. Boil 2 minutes. The potatoes and pasta will be cooked and the spinach will be just wilted. Add cheese and salt & pepper to taste. Serve n large soup bowls. Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Caramelized Shallot and Garlic Toast

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