Recipes Included On This Page High Level Diner's Veggie Burgers Honey Ginger Grilled Salmon Hot Dog Bean Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * High Level Diner's Veggie Burgers Recipe By : Edmonton Journal 1995 Serving Size : 48 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups soybeans -- dried 1/2 tablespoon minced garlic 4 cups diced yellow onions 4 tablespoons olive oil 7 cups long-grain brown rice 6 cups sunflower seeds 1 1/2 tablespoons ground pepper 1 teaspoon Tabasco sauce -- to taste 1 1/2 cups bread crumbs 2 tablespoons soy sauce 2 tablespoons salt -- to taste 10 medium eggs -- beaten Cut wax paper into 6-inch squares. Place soya beans in a large stock pot with 28 cups of cold water. (Soy beans will expand considerably.) Bring to a boil, simmer for 2 to 3 hours or until beans are soft. Drain well, set aside. Heat olive oil. Sauté garlic and onion over medium heat until translucent. Meanwhile, prepare brown rice. Wash rice in several changes of water; drain thoroughly. Combine rice with 14 cups of water and bring to a boil. Stir rice well, cover pot and reduce heat to low. Cook for 34 to 40 minutes or until rice is medium soft. You may have to adjust the cooking time slightly so that the rice is not overcooked. In a medium (350F) oven toast sunflower seeds lightly, turning often so seeds brown evenly and do not burn. Using a food grinder or food processor, grind soya beans in several batches if necessary. Place in a large bowl and combine with cooked rice, garlic and onion and sunflower seeds. Add black pepper, Tabasco sauce, bread crumbs, soya sauce and salt; mix well. Add beaten eggs to mixture; combine thoroughly. Form patty mixture into 5-oz portions (roughly the size and shape of a tennis ball). Place on wax paper sheets and set on a baking tray. Refrigerate patty portions for 15 minutes. Placing a wax paper square over each patty, press into burgers of a half-inch thickness. Chill for at least one hour (or up to 24 hours) between wax paper sheets. Fry burgers in vegetable oil over medium heat until patties are nicely browned on either side. Turn patties only once, as they will break apart with too much handling. For a cheese veggie burger, top with grated cheddar and place under a heated broiler until cheddar melts. To serve, spread buns with mayonnaise. Add torn lettuce, sliced tomatoes and fresh sprouts. From the Food Section of The Edmonton Journal, 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 17g Fat (42.0% calories from fat); 18g Protein; 36g Carbohydrate; 6g Dietary Fiber; 44mg Cholesterol; 357mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Honey Ginger Grilled Salmon Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons ground ginger 2 teaspoons garlic powder 2/3 cup reduced sodium soy sauce 2/3 cup orange juice 1/2 cup honey 1/4 cup finely chopped red onion 1/4 cup olive oil 4 pounds salmon fillets See "Grilling Salmon" below for relevant instructions. In a large self-closing plastic bag, combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 30 minutes or up to 60 minutes for stronger flavor. Turn bag occasionally. Preheat grill to medium heat. Remove salmon from marinade; brush with olive oil. Grill 10-12 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time. Discard leftover marinade. Grilling Salmon: Grilling salmon has the advantage of being very quick and therefore retaining much of the flavor. Follow these simple guidelines and you won't go wrong. > Make sure that the cut of fish is suitable, some nice salmon steaks or cutlets, thick salmon fillets or a whole salmon is ideal. > If you're using a whole salmon, make 2 or 3 slashes in each side of the fish to speed up the cooking process and place the fish further away from the source of heat to prevent it burning too much before it's properly cooked. > Never salt the salmon before you cook it, all this does is draw out the very juices that you want to keep in but by all means use pepper, herbs, rubs and marinades to vary the favor. > Take your fish out of the fridge beforehand so that it has a chance to reach room temperature. > Turn your grill on at least 5 - 10 minutes before you intend to cook the salmon, if you are using a charcoal grill, it will need to be lit at least 1/2 hour before you intend to cook to allow the flames to die down and the charcoal to become grey. > Oil your fish - not the grill! This is extremely important, if you oil the grill your fish will stick. > Try not to move the salmon around too much once it's been put on the grill or barbecue, leave it until there are bar marks on it then give it a quarter turn, that way you'll end up with a professional looking lattice mark. Once one side is done, flip it over carefully and repeat on the other side. Contributed to the FareShare Gazette by Art; 3 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 401 Calories; 15g Fat (33.3% calories from fat); 46g Protein; 20g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Hot Dog Bean Soup Recipe By : Mary Ann Kime, Sturgis, Michigan Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 hot dogs -- halved lengthwise and cut into 1/4-inch pieces 1 teaspoon vegetable oil 16 ounces kidney beans -- (1 can) rinsed and drained 11 1/2 ounces condensed bean and bacon soup -- undiluted (1 can) 1 1/4 cups water 1 teaspoon dried minced onion 1/4 teaspoon pepper In a large skillet, cook hot dogs in oil over medium heat for 3-4 minutes or until browned. Meanwhile, in a 2-quart microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 2-3 minutes or until heated through, stirring once. Stir in hot dogs. Yields 4 servings. Source : "Simple & Delicious - March/April - 2008" Start to Finish Time: "0:10" NOTES : "My husband fixed this soup for our three kids years ago. They always loved it and now prepare it for their own kids. It's a real favorite on family camping trips," says Mary Ann. Bobbie's Note: This was very easy and tasty but I thought a bit thin. Next time I wouldn't use quite as much water. Contributed to the FareShare Gazette by Bobbie; 8 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 525 Calories; 15g Fat (24.5% calories from fat); 32g Protein; 69g Carbohydrate; 28g Dietary Fiber; 21mg Cholesterol; 508mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Fat.

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