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<recipe>
 <head>
  <title>Honey cake</title>
  <source/>
  <categories>
   <cat>Diabetic</cat>
   <cat>Cakes</cat>
  </categories>
  <yield>24<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>3</qty>
    <unit></unit>
   </amt>
   <item>eggs</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>sugar</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>Soft margarine</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2.5</qty>
    <unit>cups</unit>
   </amt>
   <item>flour</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>baking powder</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>baking soda</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>ground cinnamon</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>ground nutmeg</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.125</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>ground cloves</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>honey</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Cold strong coffee</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit></unit>
   </amt>
   <item>Ripe banana</item>
   <prep>mashed</prep>
  </ing>
 </ingredients>
 <directions>
  <step>Beat the eggs until thck.  Ad the sugar gradually.  Beat in the
margarine.
Stir the flour, Baking powder, soda, and spices together.  Add
gradually to the creamed mixture with the honey and the coffee.  Beat
until combined. Add the banana.  Pour the batter into a lightly oiled
and floured 10 inch tube pan or two 9 inch loaf pans.  Bake in a 350
F oven for 45 to 50 minutes.  Remove fro mthe oven and cool on a wire
rack for 5 minutes before removing frm the pan.  Cool thoroughly
before slicing. Calories per serving (1/24 of recipe): 93 calories
Note: The honey cake has 1 tsp of sugar per serving. Source: The
American diabetes association cookbook</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Kahlua Cake</title>
  <source/>
  <categories>
   <cat>Bundt</cat>
   <cat>Alcohol</cat>
   <cat>Desserts</cat>
   <cat>Cakes</cat>
  </categories>
  <yield>10<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing-div>
   <title>MARIE BARANDICA GJJF24B</title>
   <ing>
    <amt>
     <qty>0</qty>
     <unit></unit>
    </amt>
    <item>Chocolate Fudge cake w/puddi</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>2</qty>
     <unit></unit>
    </amt>
    <item>eggs</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.5</qty>
     <unit>cup</unit>
    </amt>
    <item>Kahlua</item>
    <prep>or Amaretto</prep>
   </ing>
   <ing>
    <amt>
     <qty>0.25</qty>
     <unit>cup</unit>
    </amt>
    <item>oil</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1</qty>
     <unit>pint</unit>
    </amt>
    <item>sour cream</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>12</qty>
     <unit>ounces</unit>
    </amt>
    <item>Chocolate chips (2 cups)</item>
    <prep></prep>
   </ing>
  </ing-div>
 </ingredients>
 <directions>
  <step>Mix together and pour into Bundt pan that has been lightly greased.
Bake at 350 for 50 - 60 minutes until sides of cake begin to pull
away from pan.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Ice Cream, Lowfat</title>
  <source/>
  <categories>
   <cat>Sugar free</cat>
   <cat>Low fat</cat>
   <cat>Dessert</cat>
   <cat>Diabetic</cat>
  </categories>
  <yield>8<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing-div>
   <title>INGREDIENTS</title>
   <ing>
    <amt>
     <qty>8</qty>
     <unit>ounces</unit>
    </amt>
    <item>Pet Lite Milk</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>4</qty>
     <unit>packages</unit>
    </amt>
    <item>Sugar Substitute</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>vanilla</item>
    <prep></prep>
   </ing>
  </ing-div>
  <ing-div>
   <title>ADD: ONE OF THE FOLLOWING</title>
   <ing>
    <amt>
     <qty>2</qty>
     <unit></unit>
    </amt>
    <item>Peach</item>
    <prep>peeled and diced</prep>
   </ing>
   <ing>
    <amt>
     <qty>1</qty>
     <unit></unit>
    </amt>
    <item>Banana</item>
    <prep>mashed</prep>
   </ing>
   <ing>
    <amt>
     <qty>4</qty>
     <unit>slices</unit>
    </amt>
    <item>Pineapple with juice</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>8</qty>
     <unit>ounces</unit>
    </amt>
    <item>orange juice</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>2</qty>
     <unit>cups</unit>
    </amt>
    <item>Strawberries</item>
    <prep>crushed</prep>
   </ing>
  </ing-div>
 </ingredients>
 <directions>
  <step>Directions: Mix all together and put in freezer of refrigerator until
hardened. Remove - break up - put in blender and whip until creamy.
Serve. Can also be made in one of the small electric machines, or one
of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk
and 1/2 Fruit

From Files of A.Broaddus 6-24-93 From the files of Al Rice, North
PoleAlaska,  Feb 1994</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Southwest Smoothie</title>
  <source/>
  <categories>
   <cat>Mexican</cat>
   <cat>Fruits</cat>
   <cat>Drinks</cat>
  </categories>
  <yield>3<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>cup</unit>
   </amt>
   <item>Banana</item>
   <prep>sliced</prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>cup</unit>
   </amt>
   <item>Mango</item>
   <prep>Papaya,Or Guava; *</prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>cups</unit>
   </amt>
   <item>milk</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>tablespoon</unit>
   </amt>
   <item>honey</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>*  Fruit should be of one kind listed and be chopped.
~---------------------------------------------------------------------
~-- Place all ingredients in food processor workbowl fitted with
steel blade or in blender container; cover and process on high speed
until smooth. Strain if using mango.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Margarita Sunrise</title>
  <source/>
  <categories>
   <cat>Mexican</cat>
   <cat>Juices</cat>
   <cat>Drinks</cat>
   <cat>Fruits</cat>
   <cat>Alcohol</cat>
  </categories>
  <yield>6<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>each</unit>
   </amt>
   <item>Lime</item>
   <prep>Cut Into Halves</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>per serving</unit>
   </amt>
   <item>Granulated sugar</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>3</qty>
    <unit>cups</unit>
   </amt>
   <item>Cracked Ice</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>powdered sugar</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Tequila</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>6</qty>
    <unit>ounces</unit>
   </amt>
   <item>Frozen Orange Juice</item>
   <prep>*</prep>
  </ing>
 </ingredients>
 <directions>
  <step>*  Use 1 6-ounce can of thawed frozen concentrate.
~---------------------------------------------------------------------
~-- Rub rims of 4 stemmed glasses with 1 line half; dip rims of
glasses in granulated sugar.  Squeeze juice from both lime halves
into blender container.  Add remaining ingredients.  Cover and blend
on high speed until foamy.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Breaded Veal Cutlet ( Weinerschnitzel )</title>
  <source/>
  <categories>
   <cat>Veal</cat>
   <cat>Penndutch</cat>
  </categories>
  <yield>1<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>pounds</unit>
   </amt>
   <item>Veal steak</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>Salt &amp; pepper</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>Crackers</item>
   <prep>crushed</prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>*OR:</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>bread crumbs</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit></unit>
   </amt>
   <item>egg</item>
   <prep>beaten</prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>lemon juice</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>egg</item>
   <prep>fried</prep>
  </ing>
 </ingredients>
 <directions>
  <step>Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving.
Sprinkle with salt &amp; pepper, dip in cracker or bread crumbs, then in
beaten egg, then again in crumbs. Let stand a few minutes then fry on
both sides. Sprinkle with lemon juice and garnish with a fried egg
per portion.

Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Blender Double Fudge Cake</title>
  <source/>
  <categories>
   <cat>Cake</cat>
   <cat>Nuts</cat>
   <cat>Chocolate</cat>
  </categories>
  <yield>10<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>Nuts</item>
   <prep>chopped (cinnamon or,if possible)</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit></unit>
   </amt>
   <item>egg</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>3</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>shortening</item>
   <prep>thinly sliced</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>milk</item>
   <prep>patty pan,crookneck or a mixtu,cut in pieces about </prep>
  </ing>
  <ing>
   <amt>
    <qty>3</qty>
    <unit>ounces</unit>
   </amt>
   <item>Unsweetened Chocolate</item>
   <prep>premelted envelopes</prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>vanilla</item>
   <prep>peeled,seeded and  chopped </prep>
  </ing>
  <ing>
   <amt>
    <qty>1.25</qty>
    <unit>cups</unit>
   </amt>
   <item>flour</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1.33333</qty>
    <unit>cups</unit>
   </amt>
   <item>sugar</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1.25</qty>
    <unit>teaspoons</unit>
   </amt>
   <item>baking powder</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>salt</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>Soda</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>cup</unit>
   </amt>
   <item>Semisweet chocolate pieces</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>Heat oven to 350~. Grease and flour baking pan, 9x9x2". Measure nuts
into b Set nuts aside. In order listed, measure remaining ingredients
except choco Blend 30 seconds on high speed, stopping blender
occasionally to scrape sid (Batter may be slightly lumpy). Pour
batter into pan. Bake about 35 minutes or until wooden pick inserted
in center comes out cle *To prepare cake with electric mixer, measure
all ingredients except nuts a **If using self-rising flour, omit
baking powder and salt.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Chinese: Cashew Chicken 1</title>
  <source/>
  <categories>
   <cat>Cashews</cat>
   <cat>Nuts</cat>
   <cat>Chicken</cat>
   <cat>Chinese</cat>
   <cat>Main dish</cat>
  </categories>
  <yield>4<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>3</qty>
    <unit>per serving</unit>
   </amt>
   <item>Chicken Breasts *</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>pound</unit>
   </amt>
   <item>Chinese pea pods</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>pound</unit>
   </amt>
   <item>mushrooms</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>4</qty>
    <unit>per serving</unit>
   </amt>
   <item>Green onions</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>cups</unit>
   </amt>
   <item>Bamboo Shoots</item>
   <prep>drained</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Chicken broth **</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>soy sauce</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>corn starch</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>sugar</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>salt</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>4</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>Salad oil</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>package</unit>
   </amt>
   <item>Cashew nuts (about 4-oz)</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>* Boned and skinned ** Or bouillon cube dissolved in water

Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray. Prepare vegetables, removing ends and strings
from pea pods, slicing mushrooms, green part of onions, and the
bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and
salt. Heat 1 tbls of oil in skillet over moderate heat, add all the
nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
Remove and reserve. Pour remaining oil in pan, fry chicken quickly,
turning often until it looks opaque. Lower heat to low. Add pea pods,
mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover,
add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions
and nuts and serve immediately.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Bayou Shrimp Creole</title>
  <source/>
  <categories>
   <cat>Cajun</cat>
   <cat>Shellfish</cat>
   <cat>Main dish</cat>
  </categories>
  <yield>16<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Salad oil</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit></unit>
   </amt>
   <item>Stalk Celery</item>
   <prep>diced</prep>
  </ing>
  <ing>
   <amt>
    <qty>5</qty>
    <unit>cups</unit>
   </amt>
   <item>onions</item>
   <prep>sliced</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Chili sauce</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>Curry Powder</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>3</qty>
    <unit></unit>
   </amt>
   <item>Lge. bay leaf</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>packages</unit>
   </amt>
   <item>Frozen sliced okra</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>cans</unit>
   </amt>
   <item>Tomatoes (#303)</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>3</qty>
    <unit>large</unit>
   </amt>
   <item>green peppers</item>
   <prep>sliced</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit></unit>
   </amt>
   <item>Stalk celery leaves</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>thyme</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>salt</item>
   <prep>red &amp; black pepper</prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>cup</unit>
   </amt>
   <item>chopped parsley</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>5</qty>
    <unit>pounds</unit>
   </amt>
   <item>Shrimp</item>
   <prep>cleaned &amp; deveined</prep>
  </ing>
 </ingredients>
 <directions>
  <step>Heat oil in lge. frying pan.  Add green peppers, celery, celery
leaves and onions.  Cook over low heat, stirring until vegetables are
eslightly softened.  Add remaining ingredients except shrimp. Cover
and simmer for 1 hour, stirring occasionally.  Refrigerate for 24
hours. Add shrimp 1 hour before serving; heat thoroughly. Serve over
hot cooked rice. Courtesy Telephone Pioneers             BillSpalding
*P CRBR 38 A</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Crab Burgers</title>
  <source/>
  <categories>
   <cat>Seafood</cat>
   <cat>Sandwiches</cat>
   <cat>Main dish</cat>
   <cat>Eggs</cat>
   <cat>Cheese</cat>
  </categories>
  <yield>4<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>each</unit>
   </amt>
   <item>eggs</item>
   <prep>Lg,hard cooked</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Crab Meat</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Cheddar</item>
   <prep>Md,grated</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>each</unit>
   </amt>
   <item>green onion</item>
   <prep>Md,diced</prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>cup</unit>
   </amt>
   <item>mayonnaise</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>per serving</unit>
   </amt>
   <item>Catsup Or BBQ Sauce</item>
   <prep>to taste</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>dash</unit>
   </amt>
   <item>celery salt</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>dash</unit>
   </amt>
   <item>onion salt</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>dash</unit>
   </amt>
   <item>garlic powder</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>Sweet Pickle Juice</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>Mix the first 4 ingredients together.  In a small bowl, combine the
rest of the ingredients and then add them to the crab mixture. Spread
on hamburger bun halves and broil until bubbly or slightly brown.
Serve hot.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Broiled Flounder</title>
  <source/>
  <categories>
   <cat>Fish</cat>
   <cat>Cyberealm</cat>
   <cat>Main dish</cat>
  </categories>
  <yield>4<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>4</qty>
    <unit>per serving</unit>
   </amt>
   <item>Double Filets of Flounder</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>per serving</unit>
   </amt>
   <item>eggs</item>
   <prep>separated</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>pinch</unit>
   </amt>
   <item>salt</item>
   <prep>pepper,Dry Mustard</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Peanut oil</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>4</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>pickle relish</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>tablespoon</unit>
   </amt>
   <item>parsley</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>tablespoon</unit>
   </amt>
   <item>lemon juice</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>dash</unit>
   </amt>
   <item>Tobasco</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>1) Place the egg yolks in a blender, food processor or deep bowl.

2) Blend in the salt, pepper and mustard. If blending by hand, use a
small
whisk.

3) If using the machine, pour the oil through the funnel in a thin,
steady
stream with the machine running. If mixing by hand, add oil a few
drops
at a time, beating well in between each addition.

4) When half the oil has been added, the rest may be added in a thin
steady stream while beating constantly with a small whisk.

5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg
whites until stiff but not dry and fold into the mayonnaise created
through step 4.

6) Broil the fish about 2 inches from the heat source for about 6-10
minutes, depending on the thickness of the filets.

7) Spread the sauce over each filet and broil for 3-5 minutes longer,
or
until the sauce puffs and browns lightly.

From the kitchen of Peggy and Bruce Travers, Cyberealm BBS
Watertown,NY 315-786-1120</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Coconut Beer Batter Shrimp</title>
  <source/>
  <categories>
   <cat>Fish</cat>
   <cat>Nets</cat>
   <cat>Appetizers</cat>
   <cat>Cyberealm</cat>
  </categories>
  <yield>8<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing-div>
   <title>SEASONING MIX</title>
   <ing>
    <amt>
     <qty>1</qty>
     <unit>tablespoon</unit>
    </amt>
    <item>Cayenne pepper</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>2.25</qty>
     <unit>teaspoons</unit>
    </amt>
    <item>salt</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1.5</qty>
     <unit>teaspoons</unit>
    </amt>
    <item>Sweet paprika</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1.5</qty>
     <unit>teaspoons</unit>
    </amt>
    <item>black pepper</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1.25</qty>
     <unit>teaspoons</unit>
    </amt>
    <item>garlic powder</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.75</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>onion powder</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.75</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>Dried Thyme</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.75</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>dried oregano</item>
    <prep></prep>
   </ing>
  </ing-div>
  <ing-div>
   <title>FOR THE SHRIMP</title>
   <ing>
    <amt>
     <qty>2</qty>
     <unit></unit>
    </amt>
    <item>eggs</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1.75</qty>
     <unit>cups</unit>
    </amt>
    <item>flour</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.75</qty>
     <unit>cup</unit>
    </amt>
    <item>beer</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1</qty>
     <unit>tablespoon</unit>
    </amt>
    <item>baking powder</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>4</qty>
     <unit></unit>
    </amt>
    <item>Dozen medium shrimp</item>
    <prep>peeled and deveined,about 2 lbs.</prep>
   </ing>
   <ing>
    <amt>
     <qty>0</qty>
     <unit></unit>
    </amt>
    <item>Vegetable Oil For Frying</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>3</qty>
     <unit>cups</unit>
    </amt>
    <item>Grated coconut (6 oz)</item>
    <prep></prep>
   </ing>
  </ing-div>
 </ingredients>
 <directions>
  <step>1. Thoroughly combine the ingredients for the seasoning mix in a
small bowl and set aside.

2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking
powder, eggs, and beer together in a bowl, breaking up all lumps
until it is smooth.

3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix
and set aside. Place the coconut in a separate bowl.

4. Sprinkle both sides of the shrimps with the remaining seasoning
mix. Then hold shrimp by the tail, dredge in the flour mixture, shake
off excess, dip each in batter and allow excess to drip off. Coat
each shrimp with the coconut and place shrimp on a baking sheet.

5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook
until golden brown about 1/2 to 1 minute on each side. Do not crowd
the fryer.

6. Drain on paper towels and serve immediately. Wonderful with warm
orange marmalade.

Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda
Fields, Cyberealm BBS Watertown NY 1993</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Coconut Fish Curry</title>
  <source/>
  <categories>
   <cat>Fish</cat>
   <cat>Main dish</cat>
  </categories>
  <yield>4<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>650</qty>
    <unit>grams</unit>
   </amt>
   <item>Thick white fish fillets</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>teaspoons</unit>
   </amt>
   <item>lemon juice</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>Cumin seeds</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>Fennel seeds</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>cup</unit>
   </amt>
   <item>Desiccated cocunt</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit></unit>
   </amt>
   <item>Piece ginger chopped (2cm)</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit></unit>
   </amt>
   <item>Dried chillies</item>
   <prep>soaked for</prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>15 minutes in hot water</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit></unit>
   </amt>
   <item>cloves garlic</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>medium</unit>
   </amt>
   <item>onion</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.75</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>turmeric</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>teaspoons</unit>
   </amt>
   <item>Tamarind concentrate</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>butter</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1.5</qty>
    <unit>cups</unit>
   </amt>
   <item>water</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>Chopped coriander</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>Preparation time: 20 minutes Cooking time: 12 minutes

Cut across the fillets to make thick slices. Sprinkle with lemon
juice and set aside. Toast the cumin, fennel seeds and coconut in a
dry pan until lightly golden and aromatic. Grind to a powder in a
spice grinder. Grind the ginger, chillies, garlic and onion to a
paste and add the ground spices, turmeric and tamarind. Fry the
prepared seasoning paste in the butter for 1.5-2 minutes, stirring.
Add water and bring to boil. Simmer for 6 minutes. Add the fish with
half the coriander. Simmer gently until the fish is tender, about 6
minutes. Serve with rice, garnishing with the remaining coriander.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Catalan Rice</title>
  <source/>
  <categories>
   <cat>Fish</cat>
   <cat>Casserole</cat>
   <cat>Main dish</cat>
   <cat>Pork</cat>
   <cat>Clams</cat>
  </categories>
  <yield>6<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>2.5</qty>
    <unit>cups</unit>
   </amt>
   <item>Fish stock</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>Saffron Threads</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>Dry white wine</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>6</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>Lard</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>pound</unit>
   </amt>
   <item>Chorizo</item>
   <prep>Sliced 1/4"</prep>
  </ing>
  <ing>
   <amt>
    <qty>1.5</qty>
    <unit>pounds</unit>
   </amt>
   <item>Pork Loin</item>
   <prep>1" Cubes</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit></unit>
   </amt>
   <item>onion</item>
   <prep>thinly sliced</prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit></unit>
   </amt>
   <item>Bell peppers</item>
   <prep>julienned</prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit></unit>
   </amt>
   <item>tomatoes</item>
   <prep>peeled,seeded</prep>
  </ing>
  <ing>
   <amt>
    <qty>3</qty>
    <unit></unit>
   </amt>
   <item>Large Squid</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>cups</unit>
   </amt>
   <item>Long-Grained Rice</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.75</qty>
    <unit>cup</unit>
   </amt>
   <item>Blanched almonds</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.333333</qty>
    <unit>cup</unit>
   </amt>
   <item>Pine Nuts</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>3</qty>
    <unit></unit>
   </amt>
   <item>garlic cloves</item>
   <prep>minced</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Artichoke hearts</item>
   <prep>drained</prep>
  </ing>
  <ing>
   <amt>
    <qty>18</qty>
    <unit></unit>
   </amt>
   <item>Clams Or Mussels</item>
   <prep>scrubbed</prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>cup</unit>
   </amt>
   <item>Peas</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>Pimientos</item>
   <prep>julienned</prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>Fresh parsley</item>
   <prep>minced</prep>
  </ing>
 </ingredients>
 <directions>
  <step>Clean squid and cut body sacs into rings.  Cut tentacles in half.  In
a small saucepan, bring stock to a bare simmer.  Crush saffron and
combine it with wine in a small bowl.  In a flameproof casserole or
paella pan, heat the lard over moderately high heat.  Saute the
chorizo and pork, turning them until they are browned.  Add the
onion, bell peppers, tomatoes, and squid and cook the mixture over
moderate heat, stirring, for 15 minutes. Stir in the rice and cook
for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron
mixture, and artichoke hearts. Ladle in enough stock to just cover
the rice mixture. Bring to a boil and simmer it, covered, for 20
minutes. Arrange the clams in the rice, add the peas, and simmer for
10-15 minutes, or until the rice is just tender and the clams open.
Discard any clams that do not open.  Garnish with pimientos and
parsley. This is a recipe by Elizabeth David, appearing in an article
in 1972 by James Beard. It originated on Spain's Costa Brava. "not a
true paella, but it is quite good."  A 1972 Gourmet Magazine Favorite.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Baked Steak And Lima Beans</title>
  <source/>
  <categories>
   <cat>Beef</cat>
  </categories>
  <yield>8<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>pound</unit>
   </amt>
   <item>Dry lima beans</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>6</qty>
    <unit>cups</unit>
   </amt>
   <item>water</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>4</qty>
    <unit>each</unit>
   </amt>
   <item>Slices bacon</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>pounds</unit>
   </amt>
   <item>Round steak (cutin 1"stri</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>18</qty>
    <unit>ounces</unit>
   </amt>
   <item>(1 cn) tomato juice</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>tablespoon</unit>
   </amt>
   <item>Packed brown sugar</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>salt</item>
   <prep>or to taste</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>dry mustard</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>black pepper</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>Rinse beans; add 6 cups of water.  Bring to a boil; simmer 5 minutes.
Remove from heat; let stand, covered, 1 hour.  Do not drain.  After 1
hour cover, simmer 30 minutes.  In Dutch oven, cook bacon til crisp.
Drain, reserve drippings.  Crumble bacon; set aside.  Coat beef with
flour. Brown beef in hot drippings, pour off excess fat.  Stir in
beans and onion.  Combine toamto juice, brown sugar, salt, peper and
mustard.  Pour over beans and beef mizture.  Bake covered in 325
degree F. oven til tender, about 1 1/2 to 2 hours.  Serve hot topped
with crunbled bacon and grated cheese to taste.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Tabasco Classic - Perfect Seared Steaks ****</title>
  <source/>
  <categories>
   <cat>Tabasco</cat>
   <cat>Hot</cat>
   <cat>Barbecue</cat>
   <cat>Beef</cat>
  </categories>
  <yield>4<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>4</qty>
    <unit></unit>
   </amt>
   <item>New York Strip Or:</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>Rib Eye Steaks</item>
   <prep>2" Thick</prep>
  </ing>
  <ing>
   <amt>
    <qty>2.66667</qty>
    <unit>teaspoons</unit>
   </amt>
   <item>Tabasco Pepper Sauce</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>Freshly Cracked Black Pepper</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>salt</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>This is our favorite way to cook steaks outdoors on a charcoal grill,
and it works well with hamburgers, too.  Start with a good "steak
fire" of white coals 3 to 4 inches below the grill.  To test the
fire, put the palm of your hand just above the grill.  If you can
keep it there only for as long as it takes to say "One thousand and
one," the fire is ready.
~---------------------------------------------------------------------
~-- Place the steaks on a cutting board and, with the back of a
spoon, briskly rub about 1/3 teaspoon Tabasco sauce and some pepper
into both sides of each steak.  Grill the steaks over a hot fire for
about 5 minutes on each side for medium-rare.

To broil, preheat the broiler, place the seasoned steaks on an oiled
broiler rack, and cook 6 inches from the heat for 4 to 5 minutes on
each side for medium-rare.  Add salt to taste.

From: The Tabasco Cookbook.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Salisbury Steak with Mushroom Sauce</title>
  <source/>
  <categories>
   <cat>Hamburger</cat>
   <cat>Stove top</cat>
   <cat>Beef</cat>
  </categories>
  <yield>1<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>pound</unit>
   </amt>
   <item>Beef chuck</item>
   <prep>ground</prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>pepper</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>butter or margarine</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>Curry Powder</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit></unit>
   </amt>
   <item>Beef bouillon cube</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>salt</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>4</qty>
    <unit>ounces</unit>
   </amt>
   <item>Canned mushrooms</item>
   <prep>drained</prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>flour</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>water</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>Mix meat, salt and pepper and shape into 4 patties.  Pan fry in
lightly greased skillet until of desired doneness.  Remove from
skillet and keep hot. Cook mushrooms in butter for 2 - 3 minutes.
Blend in flour and curry powder. Add water and bouillon cube; cook
until smooth and thickened. Pour sauce over meat patties and serve at
once.</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Meatless Loaf</title>
  <source/>
  <categories>
   <cat>Vegan</cat>
   <cat>Vegetarian</cat>
  </categories>
  <yield>4<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>Sunflower or other veg. oil</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>medium</unit>
   </amt>
   <item>onions</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>4.5</qty>
    <unit>ounces</unit>
   </amt>
   <item>TVP granules</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Hot water or vegetable stock</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1.5</qty>
    <unit>cups</unit>
   </amt>
   <item>Breadcrumbs</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>tablespoon</unit>
   </amt>
   <item>Mixed herbs (such as parsley</item>
   <prep>sage,rosemary and thyme)</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>tablespoon</unit>
   </amt>
   <item>freshly chopped parsley</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit></unit>
   </amt>
   <item>garlic cloves</item>
   <prep>crushed</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit></unit>
   </amt>
   <item>Egg (or egg replacer)  (beat egg if using)</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>soy sauce</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>Salt and pepper to taste</item>
   <prep></prep>
  </ing>
  <ing-div>
   <title>SAUCE</title>
   <ing>
    <amt>
     <qty>32</qty>
     <unit>ounces</unit>
    </amt>
    <item>Canned chopped tomatoes</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>6</qty>
     <unit>ounces</unit>
    </amt>
    <item>tomato paste</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0</qty>
     <unit></unit>
    </amt>
    <item>Salt and pepper to taste</item>
    <prep></prep>
   </ing>
  </ing-div>
 </ingredients>
 <directions>
  <step>Preheat oven to 350 degrees. In a large saucepan, heat oil and saute
onions until lightly browned.  Add the TVP mince, stir and cook for
two minutes. Pour the hot water or stock over the saute and simmer
for four minutes.

In a separate bowl, mix the breadcrumbs, herbs and garlic together
with one cup cold water.  Stir in the egg and leave to one side for
ten minutes.

Combine the cooked TVP mince with the breadcrumbs mixture, then add
the soy sauce.  Stir well and season to taste.  Using your hands,
shape the mixture into an oval mound and place it in the center of a
large baking dish, leaving plenty of space all around for the tomato
sauce to run.

Heat the tomatoes, tomato paste and seasoning in a small saucepan,
and pour over the loaf, then bake for one hour.  Serves 6.

JTK's notes:  I usually add more herbs &amp; chopped garlic, and saute
chopped vegetables like celery, carrots, and/or mushrooms after
onions are done but before adding TVP. Hot sauce is a good addition,
too, or other flavored sauce like veg. Worcestershire. The egg
replacer works fine --- not sure if it's even necessary. Also, I make
the tomato sauce differently (sometimes I use canned/jar or homemade
frozen sauce, and I prefer canned whole tomatoes, pureed, to
prechopped ones), but it doesn't matter much. I make breadcrumbs from
whatever bread is available, preferably wholewheat (lightly toasted
for dryness) --- doesn't matter much either. Cracker crumbs would
probably do as well, if you don't have bread around or a food
processor/blender.  I've made 1.5x recipe into a single loaf OK, but
larger wouldn't work (would have to make separate loaves, if larger
quantities are desired)

makes 1 loaf, approx. 6x10" (fits comfortably into a 9x13" pan with a
couple inches margin around for sauce --- see above). VEGAN/OVO.

(orig. posted by Jean Reese, adapted from Veg. Times)</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Black Bean Soup</title>
  <source/>
  <categories>
   <cat>Appetizers</cat>
   <cat>Vegetarian</cat>
   <cat>Soups</cat>
  </categories>
  <yield>6<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>pound</unit>
   </amt>
   <item>Black beans</item>
   <prep>soaked</prep>
  </ing>
  <ing>
   <amt>
    <qty>8</qty>
    <unit>cups</unit>
   </amt>
   <item>water</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>salt</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>onion</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>green pepper</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>celery</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>carrots</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>8</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>olive oil</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>6</qty>
    <unit></unit>
   </amt>
   <item>garlic cloves</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>tablespoon</unit>
   </amt>
   <item>cumin</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>4</qty>
    <unit>teaspoons</unit>
   </amt>
   <item>white vinegar</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>soy sauce</item>
   <prep></prep>
  </ing>
 </ingredients>
 <directions>
  <step>Simmer beans in water till soft.

Saute onions, pepper, celery &amp; carrots in olive oil til the onions
turn golden brown.  Add garlic, cumin, vinegar &amp; soy sauce.  Cook,
stirring for 3 minutes.

Drain about 1/2 c water from beans &amp; add it to the saute.  Cook over
a low heat for 30 minutes.

Combine vegetables with beans.  Cook for another 30 minutes, adding
more water if necessary.

Joel Rapp, "Mother Nature's Vegetarian Feasts"</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Fava Bean Burgers</title>
  <source/>
  <categories>
   <cat>D/g</cat>
   <cat>Boat</cat>
   <cat>Burger</cat>
   <cat>Vegetarian</cat>
   <cat>Beans</cat>
  </categories>
  <yield>7<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>Multi grain oats</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.125</qty>
    <unit>cup</unit>
   </amt>
   <item>Bran</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>Wheat germ</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.333333</qty>
    <unit>cup</unit>
   </amt>
   <item>Dry potato flakes</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.75</qty>
    <unit>cup</unit>
   </amt>
   <item>V-8 juice</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit></unit>
   </amt>
   <item>egg</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>can</unit>
   </amt>
   <item>Fava beans - 19 oz. drained</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>cup</unit>
   </amt>
   <item>carrots</item>
   <prep>shredded</prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>cup</unit>
   </amt>
   <item>onion</item>
   <prep>finely chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>green pepper</item>
   <prep>finely chopped</prep>
  </ing>
  <ing-div>
   <title>SPICES (REGULAR OPTION</title>
   <ing>
    <amt>
     <qty>0.125</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>garlic powder</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.125</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>white pepper</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.25</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>oregano</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.25</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>basil</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.25</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>rosemary</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.25</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>Ground sage</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>4</qty>
     <unit>dashes</unit>
    </amt>
    <item>Tabasco</item>
    <prep></prep>
   </ing>
  </ing-div>
 </ingredients>
 <directions>
  <step>Place Oats, potato buds, bran, wheat germ in bowl and mix with the V
8. Let stand for 15 minutes.  Stir in egg and spices.

Drain Fava beans, place in small bowl and  mash with a fork.

Mix vegetables, oat mixture and beans in medium bowl until well
blended.

Press firmly into 1/4 lb hamburger press.

Lightly oil non stick fry pan and fry over med heat (325 if using
electric fry pan) for approximately 8 minutes per side or until
browned and crisp.

Place on cake rack over cookie sheet and bake for 20-30 minutes so
inside of burger gets set.  Or make thinner burgers.

Cool, wrap individually, freeze.

Spices can be changed to Cajun, Indian, Italian, Mexican

Adapted from recipe of Elizabeth Rodier == Courtesy of Dale &amp; Gail
Shipp, Columbia Md. ==</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>Angel Hair Pesto Primavera</title>
  <source/>
  <categories>
   <cat>Vegetarian</cat>
   <cat>Pasta</cat>
   <cat>California</cat>
  </categories>
  <yield>8<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>8</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>olive oil</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>bunch</unit>
   </amt>
   <item>Fresh basil</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>Pine Nuts</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>4</qty>
    <unit></unit>
   </amt>
   <item>garlic cloves</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>Salt (to taste)</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>White pepper (to taste)</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>3</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>butter</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit></unit>
   </amt>
   <item>shallots</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>tablespoon</unit>
   </amt>
   <item>Fresh basil</item>
   <prep>chopped</prep>
  </ing>
  <ing>
   <amt>
    <qty>1.5</qty>
    <unit>cups</unit>
   </amt>
   <item>Broccoli (tiny florets)</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>1.5</qty>
    <unit>cups</unit>
   </amt>
   <item>carrots</item>
   <prep>julienned</prep>
  </ing>
  <ing>
   <amt>
    <qty>1.5</qty>
    <unit>cups</unit>
   </amt>
   <item>zucchini</item>
   <prep>julienned</prep>
  </ing>
  <ing>
   <amt>
    <qty>1.5</qty>
    <unit>cups</unit>
   </amt>
   <item>Snow peas</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>cups</unit>
   </amt>
   <item>heavy cream</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>32</qty>
    <unit>ounces</unit>
   </amt>
   <item>Angel hair pasta  cooked al dente</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>cup</unit>
   </amt>
   <item>Parmesan</item>
   <prep>freshly grated</prep>
  </ing>
 </ingredients>
 <directions>
  <step>In a food processor place the olive oil, the bunch of basil, pine
nuts, and garlic.  Blend the ingredients together until a paste is
formed.  Add the salt and white pepper, and stir them in.  Set the
pesto aside.

In a large skillet place the butter and heat it on medium high until
it has melted.  Add the shallots, the 1 tablespoon of basil,
broccoli, carrots, zucchini, and snow peas.  Saut� the vegetables for
3 to 4 minutes, or until they are cooked al dente.

Add the heavy cream and stir it in.  Bring the ingredients to a boil.
Add the cooked pasta and stir it in.  Add the pesto to the angel hair
pasta and stir it in well.  Season the dish with the salt and the
white pepper.

On each of 4 individual serving plates place the pasta.  Sprinkle the
Parmesan cheese on top.

Source: La Rive Gauche - Palos Verdes Estates, California "Southern
California Beach Recipe" by Joan and Carl Stromquist ISBN:
0-9622807-3-9 Typed for you by Karen Mintzias</step>
 </directions>
</recipe>
<recipe>
 <head>
  <title>EGGPLANT LASAGNE</title>
  <source/>
  <categories>
   <cat>Vegan</cat>
   <cat>Vegetarian</cat>
   <cat>Pasta</cat>
   <cat>Main dish</cat>
  </categories>
  <yield>6<unit>servings</unit>
  </yield>
  <preptime type="Total">
   <time>
    <qty>0</qty>
    <timeunit>minutes</timeunit>
   </time>
  </preptime>
 </head>
 <ingredients>
  <ing>
   <amt>
    <qty>1</qty>
    <unit>medium</unit>
   </amt>
   <item>eggplant</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit></unit>
   </amt>
   <item>lemon</item>
   <prep>juiced</prep>
  </ing>
  <ing>
   <amt>
    <qty>0</qty>
    <unit></unit>
   </amt>
   <item>salt</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>Unbleached Flour</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.25</qty>
    <unit>cup</unit>
   </amt>
   <item>cornmeal</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>oregano</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.5</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>garlic powder</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>0.125</qty>
    <unit>teaspoon</unit>
   </amt>
   <item>black pepper</item>
   <prep></prep>
  </ing>
  <ing>
   <amt>
    <qty>2</qty>
    <unit>tablespoons</unit>
   </amt>
   <item>oil</item>
   <prep></prep>
  </ing>
  <ing-div>
   <title>RICOTTA-STYLE FILLING</title>
   <ing>
    <amt>
     <qty>1.5</qty>
     <unit>pounds</unit>
    </amt>
    <item>Firm tofu</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>0.25</qty>
     <unit>cup</unit>
    </amt>
    <item>lemon juice</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>2</qty>
     <unit>teaspoons</unit>
    </amt>
    <item>dried basil</item>
    <prep>-=OR=-</prep>
   </ing>
   <ing>
    <amt>
     <qty>2</qty>
     <unit>tablespoons</unit>
    </amt>
    <item>-Fresh chopped basil</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>2</qty>
     <unit>teaspoons</unit>
    </amt>
    <item>honey</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1</qty>
     <unit>teaspoon</unit>
    </amt>
    <item>salt</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1</qty>
     <unit></unit>
    </amt>
    <item>garlic clove</item>
    <prep></prep>
   </ing>
   <ing>
    <amt>
     <qty>1.5</qty>
     <unit>cups</unit>
    </amt>
    <item>tomato sauce</item>
    <prep></prep>
   </ing>
  </ing-div>
 </ingredients>
 <directions>
  <step>Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on
racks or paper towels, then sprinkle with lemon juice and salt. Let
stand 5-10 min then wipe off with paper towels. While eggplant is
standing, mix flour, cornmeal, oregano, garlic powder and black
pepper together in a bowl. Preheat oven to 350. Dredge eggplant
slices in flour-cornmeal mix. Lay on cookie sheet spread with the
oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare
the tofu filling. Process the tofu, lemon juice, basil, honey, salt
and garlic in food processor to a fine grainy texture like ricotta
cheese.

Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the
oven fried eggplant slices to cover the bottom of the pan. Then
spread the tofu filling over, reserving 1/2 cup for the top. Next,
cover the tofu filling with the rest of the eggplant slices, and pour
the remaining tomato sauce over the top. Arrange reserved tofu mix in
small dollops over the top. Bake about 45 min or until dollops are
slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
Carbs 36 g.

FROM:    MADELINE HIMY   (NFBH49A)</step>
 </directions>
</recipe>
</recipeml>