Recipes Included On This Page Veg Sweet & Sour Sauce Vegetable Broth Mix (Vegetarian) Vegetarian Tamale Pie Vidalia Onion Risotto With Feta Cheese Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Veg Sweet & Sour Sauce Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon oil 1/2 cup diced onion 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 cup pineapple juice 2 tablespoons rice vinegar 1/2 cup pineapple chunks 1/2 cup brown sugar 1 tablespoon ketchup 2 teaspoons cornstarch Mix cornstarch with 1/4 cup of the pineapple juice. Set aside. Heat oil in heavy pan or wok. Sauté onion until it begins to soften. Add pepper and sauté until it is crisp-tender. Mix remaining pineapple juice, vinegar, pineapple, brown sugar and ketchup. Add this mixture to pan. Cook, stirring constantly, until everything is hot. Add cornstarch mixture to pan. Cook, stirring constantly, until sauce thickens. Source : "www.vegsource.com" Contributed to the FareShare Gazette by Fatima; 25 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 35 Calories; trace Fat (7.9% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Vegetable Broth Mix (Vegetarian) Recipe By :Lean & Luscious & Meatless Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon onion powder 1 tablespoon celery salt 1 tablespoon dried parsley 1 1/2 teaspoons garlic powder 1 1/2 teaspoons salt 1/2 teaspoon ground savory 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1/4 teaspoon turmeric 1/4 teaspoon ground sage Combine all ingredients and mix well. Mix again before using. Dried vegetable flakes can also be added for a flavor bonus. Source : Contributed to the FareShare Gazette by Fatima; 25 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Tamale Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sun-dried tomato sprinkles 1/2 cup boiling water 4 cups water 1 1/2 cups yellow cornmeal 1/4 teaspoon salt 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers Cooking spray 1 cup chopped onion 2 teaspoons dried oregano 1 1/2 teaspoons chili powder 1 (15-ounce) can black beans -- rinsed and drained 1 (16-ounce) can pinto beans -- rinsed and drained 1 (14 3/4-ounce) can no-salt-added cream-style corn 1 (4.5-ounce) can chopped green chiles -- drained 6 tablespoons low-fat sour cream Combine tomato sprinkles and boiling water; let stand 20 minutes. Drain tomato sprinkles in a sieve over a bowl; set aside, reserving 1 tablespoon tomato-soaking liquid. Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil. Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk. Stir in cheese. Pour half of cornmeal mixture into a 13 × 9-inch baking dish coated with cooking spray, and set aside. Preheat oven to 400º. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion to skillet, and sauté 5 minutes or until onion is soft. Add tomato sprinkles, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute. Spoon bean mixture evenly over cornmeal crust. Drop remaining cornmeal mixture onto bean mixture. Bake pie at 400º for 30 minutes or until set. Serve pie with low-fat sour cream. Cuisine: "Mexican" Source: "Cooking Light, July 1997, p.94" Copyright: "© Cooking Light" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 3g Fat (7.4% calories from fat); 13g Protein; 68g Carbohydrate; 12g Dietary Fiber; 3mg Cholesterol; 1096mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : From out of the Southwest rides a tamale, but ours is a meatless version that incorporates sun-dried tomatoes. * Exported from MasterCook * Vidalia Onion Risotto With Feta Cheese Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 2 cups chopped Vidalia or other sweet onion 2 large garlic cloves -- minced 1 1/2 cups Arborio rice or other short-grain rice 2 cans vegetable broth -- (4 1/2 oz each) 1/2 cup crumbled feta cheese divided 1/3 cup chopped fresh parsley 1/4 cup grated parmesan cheese Freshly ground pepper Heat oil in saucepan over medium heat. Add onion and garlic and sauté 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is nearly absorbed before adding the next. Remove from the heat; stir in 1/4 cup of the feta cheese, parsley and parmesan cheese. Spoon rice mixture into a serving bowl. Top with remaining feta and pepper. Source : "Cooking Light Magazine, June 1995" Contributed to the FareShare Gazette by Fatima; 26 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 5g Fat (14.0% calories from fat); 8g Protein; 55g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 737mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

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