Recipes Included On This Page Tate's Incredible Vegan Carrot Cake The Original Pat's King of Steaks® Philadelphia Cheese Steak Three Grain Muffin Mix Tofu Patties Tomato and Zucchini Melt Tri-Berry Pie Turkey Salad Pitas Turkish Sumac Infused Lima Bean Turnip and Radish Salad with Cacik Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tate's Incredible Vegan Carrot Cake Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon pumpkin pie spice -- or allspice 1 teaspoon baking powder 1 teaspoon salt 3/4 cup light brown cane sugar 3/4 cup cane sugar 3 egg equivalent in Ener-G egg replacer 1 teaspoon vanilla 1 cup vegetable oil 2 cups finely grated carrots 14 ounces crushed pineapple, drained -- (1 can) 1 cup shredded coconut Nuts and raisins -- optional Faux Cream Cheese Frosting 1 package Tofutti Better than Cream Cheese 1/3 cup soy margarine -- softened [like Earth Balance] 1 teaspoon vanilla 2 cups confectioners sugar Preheat oven to 350F. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder and salt. In a large bowl, mix sugar and "eggs" until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut. I prefer a thicker cake, so I used a 9x9-glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting. Faux Cream Cheese Frosting With an electric mixer, beat "cream cheese" and margarine. Add vanilla, then add sugar. This entire recipe tastes just like the real thing! It just made it last night and it is so delicious! Preparation time: 20 minutes By Tate; www.vegweb.com Contributed to the FareShare Gazette by Chupa in response to a request; 16 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 393 Calories; 31g Fat (71.4% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 651mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 Fat; 0 Other Carbohydrates. * Exported from MasterCook * The Original Pat's King of Steaks® Philadelphia Cheese Steak Recipe By :Pat Olivieri Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 24 ounces rib eye steak -- thinly sliced or eye roll steak 6 tablespoons Soya bean oil Cheese -- see Note** 4 crusty Italian Rolls 1 large Spanish onion Optional Sweet green and red peppers -- sautéed in oil Mushrooms sautéed in oil Note** - {we recommend Cheez Whiz®} American or Provolone works fine. Heat an iron skillet or a non stick pan over medium heat, add 3 tablespoons of oil to the pan and sauté the onions to desired doneness. Remove the onions add the remaining oil and sauté the slices of meat quickly on both sides. Melt the Cheez Whiz® in a double boiler or in the microwave. Place 6 ounces of the meat into the rolls, add onions and pour the Cheez Whiz® over top. Garnish with hot or fried sweet peppers, mushrooms, ketchup. Put on the theme song to the first Rocky movie and enjoy! For all the people who can not get to South Philadelphia to get the Original, here is the recipe for you home chefs. Serves 4 Note : Pat's King of Steaks was founded in 1932 when Pat Olivieri prepared the world's first steak sandwich. Olivieri, owner of a hot dog stand, made the sandwich for himself, but when a passing cab driver smelled the tempting aroma of grilling beef he asked for one of the same. Pat sold the cabby his own lunch for two cents and thought little about the incident. But when the cab driver returned with friends Pat's King of Steaks was born. Through the years, Pat's King of Steaks has become a Philadelphia Institution and a favorite haunt of such celebrities as Humphrey Bogart, James Cagney, Frank Sinatra and Philadelphia's own Bill Cosby, David Brenner, Bobby Rydell and others. http://www.patskingofsteaks.com/recipe.htm Contributed to the FareShare Gazette by Fatima; 2 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (3.5% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable. * Exported from MasterCook * Three Grain Muffin Mix Recipe By :Sue Cochran, CHE Serving Size : 36 Preparation Time :0:20 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups unbleached flour 3 cups All-Bran 2 cups rolled oats 1 cup millet 1 1/2 cups brown sugar -- firmly packed 4 1/2 teaspoons baking soda 2 tablespoons cinnamon 1 1/2 cups raisins -- chopped or whole 3/4 cup vegetable oil 1 egg 4 egg white 3 3/4 cups buttermilk Mix first 8 ingredients well. Store in air tight container in a cool, dry place. To make muffins: Combine wet ingredients (last 4 ingredients). Combine dry mix with wet ingredients. Stir only until blended. Spray muffin pans with a non-stick spray. Spoon batter into muffin cups until 2/3 full. Bake in preheated, 400 degree oven, until firm to the touch, 18-20 minutes. Cool slightly, invert pans and remove muffins. For a smaller batch: Combine 4 1/2 cups of the stirred muffin mix with 1/4 cup vegetable oil, 1 egg plus 1 egg white, and 1 1/4 cups buttermilk. Note : Freezes well. Source : "Culinary Hearts Cuisine" Contributed to the FareShare Gazette by Chupa; 24 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 5g Fat (26.1% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Tofu Patties Recipe By :Sue Cochran, CHE Serving Size : 12 Preparation Time :0:20 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 onion -- minced 1 celery stalk -- finely chopped 1/2 green bell pepper -- finely chopped 2 tablespoons oil 20 ounces tofu 1 egg -- beaten 2 tablespoons whole wheat flour 2 tablespoons low sodium soy sauce 2 teaspoons curry powder -- (see Note below) Wheat germ -- or cornmeal or sesame seeds -- for coating Chop the onion, celery and green pepper fine and sauté in oil until soft. Drain the tofu in a colander, then mash it with a fork and mix in the egg, flour and soy sauce. Add vegetables and either the curry powder or the cheese. Form into small patties and roll in the wheat germ, cornmeal or sesame seeds. Brown on a griddle or skillet, or bake in a 350 degree F. oven. Note : 1/2 cup grated cheddar cheese may be substituted for the curry powder. Source : "Culinary Hearts Cuisine" Contributed to the FareShare Gazette by Chupa; 25 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 5g Fat (58.7% calories from fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Tomato and Zucchini Melt Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oil or melted butter 1 cup onion -- (1 medium) sliced 1/8 inch thick 1/2 teaspoon finely chopped fresh garlic 3 cups zucchini -- (3 medium) sliced 1/8 inch thick 2 teaspoons basil leaves 1/8 teaspoon salt 1 medium ripe tomato -- cut into wedges 1 cup shredded mozzarella cheese In a 10-inch skillet, melt butter or warm oil over medium heat. Add onion, garlic, zucchini, basil, and salt — in other words, all ingredients except the tomato and cheese. Continue cooking, stirring occasionally, until zucchini is crisply tender (about 7-10 minutes). Add tomato wedges; sprinkle with cheese. Cover; let stand 2 minutes or until cheese is melted. Source : "Recipe-a-day.com" S(MC formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" Contributed to the FareShare Gazette by Bobbie; 21 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 12g Fat (70.9% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 127mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 2 Fat. * Exported from MasterCook * Tri-Berry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fresh raspberries 1 1/2 cups fresh strawberries -- rinsed, hulled & sliced 1 cup fresh blueberries 1 9 inch prepared pastry shell 3/4 cup granulated sugar 3 tablespoons cornstarch 1 1/2 cups water 1 package strawberry gelatin -- (4-serving size) 8 ounces whipping cream -- (1 carton) In a large mixing bowl, combine all three berries and pour the mixture into the prepared pastry shell. In a medium saucepan, combine the sugar and cornstarch. Gradually stir in the water until a smooth mixture is formed. Making sure to stir constantly, cook the mixture over medium-high heat setting until it comes to a boil. Boil for one minute and remove the mixture from the heat. Stir in the strawberry gelatin until dissolved. Let the mixture cool to room temperature and pour it over the berries in pastry shell. Refrigerate the berry pie for 3 hours prior to serving. Whip the fresh cream just before serving and spread evenly over the entire pie, then slice and serve. Happy Baking from The Cook & Kitchen Staff at Recipe-a-Day! Check out all the Big Network Newsletters at the Daily Post: http://www.bignetwork.com/dp/ Source : "http://www.recipe-a-day.com" S(MC formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network." Contributed to the FareShare Gazette by Bobbie; 31 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 11g Fat (44.2% calories from fat); 1g Protein; 29g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Turkey Salad Pitas Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cooked turkey breast -- cubed 3/4-inch thick 1 cup cubed Cheddar cheese 1/2 cup sliced celery 1/2 cup sliced cucumber -- cut in half 1/3 cup sliced radishes 1/3 cup mayonnaise 1 teaspoon dried dill weed 1/8 teaspoon pepper 2 pita bread -- (6-inch) cut in half Leaf lettuce In a medium bowl, combine all ingredients except pita bread and lettuce. Cover; refrigerate 1 hour to blend flavors. Fill pita bread with leaf lettuce and turkey salad. Source : "http://www.recipe-a-day.com" S(mastercook formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" Contributed to the FareShare Gazette by Bobbie; 23 July 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 16g Fat (51.3% calories from fat); 17g Protein; 18g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 304mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Turkish Sumac Infused Lima Bean Turnip and Radish Salad with Cacik Recipe By :Sandy D'Amato: The Kitchen Technician, Nov. 10, 2002 Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-07 July 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound small turnips -- cleaned 1/2 pound radishes -- cleaned 2 tablespoons sumac -- (divided) 1 1/4 ounces garlic peeled -- (7 cloves) 2 bay leaves 1/2 tablespoon fresh rosemary leaves 10 peppercorns -- crushed 2 cups water 1/4 cup freshly squeezed lemon juice -- plus 2 tablespoons freshly squeezed lemon juice 1 tablespoon kosher salt 1/2 tablespoon sugar **Lima Beans** -- 2 cups (see recipe) 1 cup dry lima beans 10 whole black peppercorns -- crushed 6 garlic cloves -- peeled 1 bay leaf 1 tablespoon sumac 2 star anise Zest of 1/2 lemon 1 small onion -- peeled but keep in core 1 small carrot -- washed 1 celery rib -- washed 1 teaspoon saffron 2 quarts salted water -- (water should taste slightly salty -- like sea water) **Cacik** -- (see recipe) 1 cup unsweetened yogurt 1 raw pickling cucumber -- (1 to 2) 1 garlic clove -- sliced, rinsed and chopped fine 1/2 teaspoon black pepper 2 tablespoons olive oil 1 tablespoon sumac 1/2 tablespoon kosher salt 1/2 teaspoon lemon juice **Lemon and Olive Oil Dressing** -- (see recipe) 3 tablespoons extra-virgin olive oil 1 tablespoon lemon juice Kosher salt -- to taste Pepper -- to taste Cut tops off turnips and radishes (leave 1/4 inch of greens) and cut into wedges (turnips into quarters if small, sixths or eighths if large; radishes into quarters if small or sixths if large). Place 1 tablespoon sumac, garlic, bay leaves, rosemary and peppercorns in cheesecloth bag and tie. Place in non-reactive pot with water, lemon juice, kosher salt, sugar, turnips and radishes; bring to boil. Pour all contents into plastic container with lid. Let come to room temperature and refrigerate overnight. Soak lima beans as directed and refrigerate overnight. Set yogurt in cacik recipe in strainer, as directed, to drain overnight. Next day: Finish preparation of lima beans. While lima beans are cooling in refrigerator, prepare cacik and lemon and olive oil dressing. When ready to serve: Drain turnips and radishes. Place in bowl with lima beans. Season with lemon and olive oil dressing. Divide among 4 plates and garnish with cacik. Add a sprinkling of remaining 1 tablespoon sumac to each plate. **Lima beans** Rinse lima beans and soak in 4 cups of hot tap water in container with cover. Let sit at room temperature for 1 hour covered, then mix, cover and refrigerate overnight. Place peppercorns, garlic, bay leaf, sumac, star anise and lemon zest in cheesecloth bag and tie. Drain beans and place in saucepan with spice bag, vegetables, saffron and 2 quarts water. Bring to simmer and cook half-covered about 25 to 30 minutes, until beans are tender. Drain and remove onion, carrot and celery and spice bag. Place beans in flat dish and cover with plastic wrap and poke holes in wrap to let heat escape but so beans don't dry out. Refrigerate. **Cacik** Place yogurt in coffee filter set in strainer and drain overnight. In food processor, process all Cacik ingredients except yogurt. Place in bowl, fold in yogurt and blend. **Lemon and Olive Oil Dressing** Combine all dressing ingredients. Source : "Milwaukee Sentinel Journal" NOTES : One of the glories of Turkish cuisine is the vast array of pickled vegetables. Crisp and delicious, these vegetables are a perfect foil to the rich and savory grilled food. You've probably noticed the pink vegetables served in many Middle Eastern restaurants, with eggplant dip or on the side of sandwiches. These are pickled turnips that traditionally are colored with a bit of beet and marinade. This dish is really an inverted Turkish salad. The cacik -traditionally a yogurt and fresh pickle mixture, eaten with a spoon as a "meze" (hors d'oeuvre course) and garnished with vegetables and olives - becomes the dressing/sauce for my lima bean and vegetable salad. The use of yogurt is very important to this dish, as yogurt is one of the true staples of the Turkish diet. Sumac is a Middle Eastern spice made from the red, berry-like buds of the sumac bush or tree. They are dried and ground to make a tart seasoning. It is used as a lemon replacement in some Middle Eastern recipes, but I like to use it along with the lemon because its distinctive tartness adds another dimension to the flavor. Sumac is also a component in the very "au courant" spice mixture zaatar, where it is in combination with wild thyme and toasted sesame seeds. In America, sumac was also used by Indians to make a lemon-flavored drink. Little did I know, growing up in the '50s on the northwest side of Milwaukee, that all I had to do was to gather the fuzzy red berries from the sumac tree in the backyard and dry them - then I could have had the first and best sumac lemonade stand on Capitol Drive. Contributed to the FareShare Gazette by Chupa; 20 July 2003. www.fareshare.net --- Hallie's comment: Sumac (Rhus) has a high tannin content. The sumac used by the North American Indians is Staghorn Sumac (Rhus typhina). Tanner's or Sicilian Sumac (Rhus coriaria) is used in the Middle East whose acidic fruits are made into condiments and drinks. There are several other members of this family including, as a matter of interest, Rhus radicans (poison ivy). Now that's more than you wanted to know, I'm sure. <grin H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 18g Fat (73.9% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2149mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

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