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FareShare Gazette Recipes -- January 2003 - D's

 

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Recipes Included On This Page

Dark Chocolate Mousse - Vegan
Dutch Vegetable Cheese Soup

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                       * Exported from MasterCook *

                      Dark Chocolate Mousse - Vegan

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 6-01 Jan. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  soft tofu
     3/4           cup  cocoa powder
  6        tablespoons  sugar
     1/2           cup  soy milk

Combine all the ingredients in a blender or food processor and puree
until creamy.

Pour the mousse into six individual dessert bowls and chill.

Source : "Vegan Gourmet, getcrafty.com"
Contributed to the FareShare Gazette by Fatima; 23 January 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 80 Calories; 2g Fat (16.4% 
calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 5mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                       Dutch Vegetable Cheese Soup

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-01 Jan. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dry white beans
                        Water
     1/2           cup  butter or margarine
  4                     leeks -- sliced
  4             stalks  celery -- sliced
  2             medium  onions -- sliced
     1/2         pound  cabbage -- shredded
                        [1/2 small head]
  4               cups  chicken stock -- or water
  1         tablespoon  chopped fresh parsley
  3        tablespoons  whipping cream
  1 1/2           cups  shredded Edam cheese -- or Cheddar cheese
     1/2      teaspoon  salt -- (1/2 to 1 tsp.)
     1/8      teaspoon  freshly ground black pepper

Wash beans, cover with cold water and soak overnight. Drain.

Cover with fresh water and bring to a boil. Lower heat and simmer 2 
to 2 1/2 hours or until tender. Drain and set aside.

Melt butter in large pot. Add leeks, celery, onions and cabbage.
Saute' for 10 minutes or until vegetables are tender but not browned.
Add beans and chicken stock. Simmer for 25 minutes.

Add parsley. Stir in cream and cheese. Do not boil but heat to serving
temperature. Stir in salt and black pepper.

For 2 servings: Make the whole recipe and refrigerate or freeze half.
For 8 servings: Double the ingredients and use an 8 quart stock pot.
Cook time will remain the same.

Source : "My Great Recipes Card 3-49"
S(Mastercook formatting by): "bobbi744@attbi.com"
Start to Finish Time: "15:20"
T() : "3:00"

Serving Ideas : Great served with freshly baked bread and butter,
vegetable sticks and fruit dessert.

NOTES : Protein-rich with beans and cheese, this soup is finished off
with a touch of cream and can be fit for vegetarians if water is
substituted for the chicken stock.

Contributed to the FareShare Gazette by Bobbie; 8 January 2003.
www.fareshare.net

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

Per Serving (excluding unknown items): 360 Calories; 28g Fat (69.4% 
calories from fat); 4g Protein; 23g Carbohydrate; 5g Dietary Fiber; 
77mg Cholesterol; 2717mg Sodium.  Exchanges: 0 Grain(Starch); 4 
Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.
 

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