Send Cookbook-Cookery mailing list submissions to
	 cookbook-cookery@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

or, via email, send a message with subject or body 'help' to
	 cookbook-cookery-request@...

You can reach the person managing the list at
	 cookbook-cookery-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Cookbook-Cookery digest..."


Today's Topics:

    1. THEME: Turkey Picatta on Pumpkin Puree (Jamie R)


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

Message: 1
Date: Thu, 19 Nov 2009 22:44:16 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...
Subject: [Cookbook-Cookery] THEME: Turkey Picatta on Pumpkin Puree
Message-ID: <p06110418c72b7c38cf5a@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Turkey Picatta on Pumpkin Puree

Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen," Random House, 1991
Show: Wolfgang Puck
Episode: Patriotic Thanksgiving

Prep
     35 min
Inactive Prep
     2 min
Cook
     1 hr 45 min
Total:
     2 hr 22 min

Pumpkin Puree:

2 pounds fresh pumpkin, seeds removed and cut into chunks
1 cup water
4 tablespoons unsalted butter, cut into pieces
2 tablespoons dark brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Turkey Piccata:

12 sage leaves
1 tablespoon chopped fresh sage
2 pounds turkey breast, cut into 12 slices, each 1/3-inch thick
Freshly ground pepper
1/4 pound prosciutto (6 long, thin slices, cut in half)
Salt
All-purpose flour
2 tablespoons vegetable oil
1/2 cup port
1 cup chicken or turkey stock
1 1emon, juiced
2 tablespoons unsalted butter
Cranberry Catsup, recipe follows

Directions

Preheat the oven to 400 degrees F. Prepare the Pumpkin Puree: In a small baking
tray, combine the pumpkin chunks with the water. Cover and bake until tender,
about 1 hour. Drain excess water. Scoop out the flesh of the chunks of pumpkin,
transfer to a bowl, and mash. Stir in the remaining ingredients and mix well.

Puree in a food mill and correct seasonings, to taste. Keep warm over simmering
water, stirring when ready to serve.

Prepare the Piccata: Place 1 sage leaf in the center of each slice of turkey and
season with pepper. Top with a slice of prosciutto and press together with the
palm of your hand. Season the other side with salt and pepper and dust both
sides lightly with flour.

Heat a large, heavy saute pan and add the vegetable oil. Sear the turkey
scallops, prosciutto-side down, until golden. Turn and sear the other side. As
the turkey scallops are cooked, remove from the pan and keep warm. Pour out the
oil, add the chopped sage, and deglaze the pan with the port. Add stock and
lemon juice and reduce by half. Whisk in the butter and keep warm.

Divide the pumpkin puree and mound in the center of each of 4 warm plates.
Surround with 3 turkey scallops and spoon a little of the sauce over. Serve with
Cranberry Catsup.
Cranberry Catsup:

1 pound fresh cranberries, rinsed
1/2 small onion, diced
1/4 cup plus 1 tablespoon packed brown sugar
1/2 cup cider vinegar
Zest of 1 medium orange, chopped fine
1 large garlic clove
1 1/2 teaspoons salt
1 teaspoon pickling spice

In a medium stainless steel or enamel saucepan, combine all of the ingredients.
Cook over a low flame, stirring often, until thick and almost smooth, 25 to 30
minutes. There is very little liquid, so you must be careful of scorching.
Strain through a food mill. Cool and refrigerate in a covered container until
needed.

Yield: about 1 1/2 cups



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

_______________________________________________
Cookbook-Cookery mailing list
Cookbook-Cookery@...
http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

Please feel free to share recipes from the list with friends, so long as you
include the poster and the list as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Cookbook-Cookery-request@....

Read our current digests (and old messages) in the public archives at:
http://groups.yahoo.com/group/cookbook-cookery/

End of Cookbook-Cookery Digest, Vol 8, Issue 146
************************************************

Send Cookbook-Cookery mailing list submissions to
	 cookbook-cookery@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

or, via email, send a message with subject or body 'help' to
	 cookbook-cookery-request@...

You can reach the person managing the list at
	 cookbook-cookery-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Cookbook-Cookery digest..."


Today's Topics:

    1. THEME: Perfect Roast Turkey with Best-Ever Gravy (Jamie R)


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

Message: 1
Date: Wed, 18 Nov 2009 15:05:53 -0800
From: Jamie R <craftncook@...>
To: Cookbook-Cookery@..., Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Cookbook-Cookery] THEME: Perfect Roast Turkey with Best-Ever
	 Gravy
Message-ID: <p0611040dc72a2de5abb3@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Perfect Roast Turkey with Best-Ever Gravy
Makes about 18 servings with about 7 cups gravy
Thanksgiving 101
Celebrate America's Favorite Holiday with America's Thanksgiving Expert
by Rick Rodgers

After trying every turkey roasting method under the sun, this is the one I come
back to, and the one I always teach at my cooking classes. I am giving
instructions for an average-sized 18-pound turkey, but the instructions can be
adjusted depending on the size of your bird.

One (18-pound) fresh turkey
About 12 cups of your favorite stuffing
2 1/2 quarts Homemade Turkey Broth, as needed
8 tablespoons (1 stick) unsalted butter, at room temperature
Salt
Freshly milled black pepper
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional

1. Position a rack in the lowest position of the oven and preheat to 325? F.
Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey
inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its
breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal
skewer, pin the turkey's neck skin to the back. Fold the turkey's wings akimbo
behind the back or tie to the body with kitchen string. Loosely fill the large
body cavity with stuffing. Place any remaining stuffing in a lightly buttered
casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in
the hock lock or tie together with kitchen string.

2. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over
with the softened butter. Season with the salt and pepper. Tightly cover the
breast area with aluminum foil. Pour 2 cups of turkey stock into the bottom of
the pan.

3. Roast the turkey, basting all over every 30 minutes with the juices on the
bottom of the pan (lift up the foil to reach the breast area), until a meat
thermometer inserted in the meaty part of the thigh (but not touching a bone)
reads 180? F degrees and the stuffing is at least 160? F, about 4 1/4 hours.
(see below for estimated roasting times.) Whenever the drippings evaporate, add
broth to moisten them (about 1 1/2 cups at a time). Remove the foil during the
last hour to allow the skin to brown.

4. Transfer the turkey to a large serving platter and let it stand for at least
20 minutes before carving. Increase the oven temperature to 350 degrees. Drizzle
1/2 cup of turkey broth over the stuffing in the casserole, cover, and bake
until heated through, about 30 minutes.

5. Meanwhile, pour the drippings from the roasting pan into a heatproof glass
bowl or measuring cup. Let stand 5 minutes; then skim off and reserve the clear
yellow fat that rises to the top. Measure 3/4 cup fat, adding melted butter, if
needed. Add enough turkey broth to the skimmed drippings to make 8 cups total.

6. Place the roasting pan over two stove burners on low heat and add the turkey
fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan,
and cook until lightly browned, about 2 minutes. Whisk in the turkey broth and
the optional bourbon. Cook, whisking often, until the gravy has thickened and no
trace of raw flour flavor remains, about 5 minutes. Transfer the gravy to a
warmed gravy boat. Carve the turkey and serve the gravy alongside.

TURKEY BROTH: Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch
pieces (or ask the butcher to chop them). In a large stockpot, heat 2
tablespoons vegetable oil (or use fat pulled from turkey tail area and render).
Add the giblets reserved from the turkey. Cook, stirring, over medium-high heat
until browned, 5 to 7 minutes. Remove them with a slotted spoon and set aside.
In batches, add the chopped turkey wings to the pot, adding more oil if needed,
and cook, turning occasionally, until browned, 8 to 10 minutes per batch. Return
the giblets and all the wings to the pan. Add 1 onion, 1 carrot, and 1 celery
rib with leaves, all coarsely chopped. Cook until the vegetables soften, about 5
minutes. Add 4 quarts water, or enough to cover the ingredients by at least 2
inches. Bring to a boil, skimming off all of the foam that rises to the top.
Reduce heat to low and add 1/2 teaspoon dried thyme leaves, 4 parsley sprigs,
1/4 teaspoon black peppercorns, and 1 bay leaf. Simmer uncovered 2 to 3 hours.
Strain the broth and let cool; skim all the fat from the top before using. Makes
about 8 cups.



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

_______________________________________________
Cookbook-Cookery mailing list
Cookbook-Cookery@...
http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

Please feel free to share recipes from the list with friends, so long as you
include the poster and the list as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Cookbook-Cookery-request@....

Read our current digests (and old messages) in the public archives at:
http://groups.yahoo.com/group/cookbook-cookery/

End of Cookbook-Cookery Digest, Vol 8, Issue 145
************************************************

Send Cookbook-Cookery mailing list submissions to
	 cookbook-cookery@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

or, via email, send a message with subject or body 'help' to
	 cookbook-cookery-request@...

You can reach the person managing the list at
	 cookbook-cookery-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Cookbook-Cookery digest..."


Today's Topics:

    1. THEME: Broccoli Puree with a Hint of Mint (Jamie R)
    2. THEME: Dried Cherry Chutney (Jamie R)


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

Message: 1
Date: Tue, 17 Nov 2009 16:28:43 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: Broccoli Puree with a Hint of Mint
Message-ID: <p06110413c728ef971f0f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Broccoli Puree with a Hint of Mint
"Vegetable Harvest" by Patricia Wells (William Morrow, 324 pp., $34.95)

Serves 12

2   pounds broccoli florets and stems, trimmed and rinsed
1   cup fresh mint leaves and stems, rinsed
   Fine sea salt

Bring 1 quart water to a simmer in bottom of steamer. Place broccoli on steaming
rack. Place rack over simmering water, cover, and steam until broccoli is soft
and cooked through, about 10 minutes. With slotted spoon, transfer broccoli to
food processor or a blender. Add mint and salt and puree to a smooth-textured
puree.



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

Message: 2
Date: Tue, 17 Nov 2009 18:14:26 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Cookbook-Cookery@...,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: Dried Cherry Chutney
Message-ID: <p0611041bc72907bfc85f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Dried Cherry Chutney
Makes 2 cups

>From "The New Basics Cookbook," by Julee Rosso and Sheila Lukins.

2 cups pitted dried cherries
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced fresh ginger
6 tablespoons apple juice
3 tablespoons fresh lemon juice
1/2 teaspoon crushed dried red pepper flakes

Combine cherries, sugar, vinegar, celery, ginger, apple juice, lemon juice
and pepper flakes in a microwave-safe 2-quart casserole; stir well.

Cook, uncovered, at full power (650 to 700 watts) 6 minutes. Stir, making
sure the sugar has dissolved, and return to the microwave. Cook an
additional 8 minutes.

Allow the chutney to cool; cover tightly and refrigerate. Keeps for 1 week
refrigerated.



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

_______________________________________________
Cookbook-Cookery mailing list
Cookbook-Cookery@...
http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

Please feel free to share recipes from the list with friends, so long as you
include the poster and the list as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Cookbook-Cookery-request@....

Read our current digests (and old messages) in the public archives at:
http://groups.yahoo.com/group/cookbook-cookery/

End of Cookbook-Cookery Digest, Vol 8, Issue 144
************************************************

Send Cookbook-Cookery mailing list submissions to
	 cookbook-cookery@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

or, via email, send a message with subject or body 'help' to
	 cookbook-cookery-request@...

You can reach the person managing the list at
	 cookbook-cookery-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Cookbook-Cookery digest..."


Today's Topics:

    1. THEME: Nola Rib-Eye Sandwiches (Jamie R)
    2. THEME: Roselyn Bakery Sweetheart Coffee Cake (Jamie R)


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

Message: 1
Date: Sat, 14 Nov 2009 13:39:04 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Cookbook-Cookery] THEME: Nola Rib-Eye Sandwiches
Message-ID: <p06240808c724d224fb14@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Nola Rib-Eye Sandwiches

FOR THE POTATOES:
16 new red potatoes (or small) quartered
salt
1/2 cup melted butter
1/4 pound unsalted butter
1/2 cup roasted garlic puree (recipe)
freshly ground white pepper (to taste)
FOR THE ONION RINGS:
vegetable oil (for deep frying)
1 medium red onion, thinly sliced and separated into rings
1/2 cup crystal hot sauce (or the hot sauce of your choice)
1 cup bleached all-purpose flour
Emeril's Essence (recipe) (to taste)
FOR THE STEAKS:
4 rib-eye steaks (about 10 ounces)
2 tablespoons olive oil
1/4 cup Worcestershire sauce
TO SERVE:
4 large hoagie buns (each about 6 inches long) toasted*

TO PREPARE THE POTATOES:
Put the potatoes in a large saucepan and cover with salted water.
Bring to a boil, reduce the heat to medium, and cook until fork
tender, 8 to 10 minutes.

Remove potatoes from heat and drain. Put the potatoes back in the pot
over low heat to dry them, then mash with a potato masher. Add the
heavy cream, butter, and garlic puree and mix well, but remember the
potatoes should be slightly lumpy. Season with salt and pepper. Set
aside and keep warm.

TO PREPARE THE ONION RINGS:
In a large, heavy, deep pot or an electric fryer, heat 4 inches of
vegetable oil to 360 degrees F.

In a small mixing bowl, toss the onion with the hot sauce.

Put the flour in a shallow bowl and season with Essence.

Dredge the onion rings in the flour, shaking them to remove excess
flour. Fry them in batches in the hot oil, turning them once, until
golden brown, 2 to 3 minutes. Drain on paper towels, then season with
Essence. Set aside and keep warm.

TO PREPARE THE STEAKS:
Rub the rib-eyes with the olive oil and season with Essence. Heat a
large saute pan over medium-high heat. Add the steaks and cook for 6
to 8 minutes on each side for medium-rare, 130 degrees to 140
degrees; 10 minutes for medium, 145 degrees to 150 degrees; 12
minutes for well done, 155 degrees to 165 degrees. Remove the steaks
from the saute pan and add the Worcestershire, stirring to loosen any
browned bits on the bottom of the pan.

TO SERVE:
Spread equal amounts of the garlic potatoes on one half of each
hoagie bun. Tuck the steaks and drizzle with the pan drippings. Top
with fried onion rings.

*TO TOAST THE ROLLS:
Preheat over 375 degrees F. Brush each hoagie with butter and toast
in oven, 6 to 8 minutes; set aside.

Makes 4 sandwiches
Adapted from source: Emeril's TV Dinners by Emeril Lagasse



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

Message: 2
Date: Sat, 14 Nov 2009 17:18:02 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Cookbook-Cookery@..., Restaurant Recipes List
	 <Restaurant-Recipes@...>
Subject: [Cookbook-Cookery] THEME: Roselyn Bakery Sweetheart Coffee
	 Cake
Message-ID: <p0624087ac7250720660a@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

ROSELYN BAKERY SWEETHEART COFFEE CAKE

SCRATCH DANISH DOUGH:
Begin 5 hours or up to 3 days ahead.

Ingredient list:
1 1/2 cups chilled water
2 whole eggs
3 1/8 cups bread flour
1 1/2 cups all-purpose flour
2 3/4 tablespoons milk powder
2 1/2 teaspoons salt
1/2 cup Crisco shortening
1/2 cup granulated sugar
3 tablespoons yeast
7 drops of yellow food coloring
1 1/3 cups butter

Grind 1/4 of a whole small orange and 1/8 of a whole small lemon
(including the rind) until the largest piece is the size of a
pinhead.*

1. In a large bowl, combine chilled water, whole eggs, bread flour,
all-purpose flour, salt, shortening, sugar, yellow food coloring, and
yeast. Mix with dough hooks until well incorporated. Do not overmix.

Recipe makes 4-5 coffee cakes or 2 to 2 1/2 dozen Danishes.

Preparation instructions:
2. Roll butter between 2 sheets of wax paper to 24? x17? rectangle;
turn over for even rolling and lift top sheet frequently to remove
wrinkles. Chill.

3. On floured surface with floured rolling pin, roll dough into 36? x
18? rectangle.

4. Remove top sheet of paper from butter; invert over 2/3 of dough,
leaving 1/2 inch margin on 3 sides. Remove other sheet.

5. Fold unbuttered 1/3 of dough over middle 1/3; fold opposite end
over middle to make 12? by 18? rectangle.

6. With rolling pin, press dough together around edges to seal in butter.

7. Roll dough to 36? by 18? rectangle crosswise into thirds to make
12? by 18? rectangle.

8. Wrap with plastic wrap and chill for 30 minutes. Repeat step 7 and
the wrapping and chilling process two more times. Dough will keep for
3 days in the refrigerator. Allow dough to ferment in refrigerator
for a minimum of 24 hours before assembling Danishes or coffee cakes.

*Please note: This recipe says to grind the lemon and orange, but it
doesn?t ever say where/when to use it?.

BUTTERSCOTCH ROLL ICING:
4 cups powdered sugar
3/4 cup water
1 teaspoon corn starch
3 3/4 tablespoons granulated sugar
4 1/4 tablespoons light corn syrup
2 1/2 teaspoons vegetable oil
6 1/2 tablespoons brown sugar

Combine Water and starch to saucepan and mix until all is
incorporated. Add granulated sugar and corn syrup to the saucepan and
boil for 1 1/2 minutes.

Add vegetable oil after contents are boiling and stir well. Add brown
sugar and bring to a boil again.

Put powdered sugar in a mixing bowl. Add saucepan mixture to mixing
bowl a little at a time while mixing at low speed. Keep adding
contents until icing is to the consistency you desire.

Makes enough for 4-5 coffee cakes or 2 1/2 dozen Danishes.

SWEETHEART FILLING:
1 1/4 cups crushed toffee or Werthers original flavor candy (crushed)
1 cup Sweetheart Streusel (recipe follows)

Combine Sweetheart Streusel and crushed toffee in a large bowl and mix well.

SWEETHEART STREUSEL:
1/4 cup margarine
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour

Combine margarine, brown sugar, granulated sugar and salt in a large
bowl and blend together. Add flour and mix to a damp crumble.

DIRECTIONS FOR THE SWEETHEART COFFEE CAKE:
Prepare the Danish Dough. Follow the steps below to prepare the rest
of the coffee cake.

Preheat oven to 350 degrees.

1. Roll out the dough onto a well floured surface into a 12 by 30
inch rectangle 3/4 inch thick.

2. Spread the Sweetheart Filling across the entire dough piece except
for the last 1/2 inch.

3. Roll the dough piece into a log. Brushing excess flour off the
dough while rolling. Cut the roll into 10 inch logs.

4. Fold the log in half. Cut both top and bottom logs in half from
the folded end to 2 inches from the cut ends.

5. Pull the top portion forward and allow the side of the log to fall
straddling the bottom log.

6. Press out the heart shape with your hands to a thickness of 1
inch. Place Sweetheart Streusel on top. Place onto a parchment paper
lined cookie sheet. Cover with a damp towel and let rise in a warm
place until it has doubled, about 1 hour. (Dough is doubled when one
finger pressed into dough leaves a dent). Place into the oven and
bake for 15 minutes or until golden brown. Let it cool on the pan.
Once it has cooled, cover the entire coffee cake with Butterscotch
Roll Icing.

Makes 3-4 coffee cakes
Source:
<http://www.recipelink.com/cgi/dbase/msgbrd/getamazon.pl?index=2&kw=Roselyn
Cookbook>Roselyn Bakery Cookbook



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

_______________________________________________
Cookbook-Cookery mailing list
Cookbook-Cookery@...
http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

Please feel free to share recipes from the list with friends, so long as you
include the poster and the list as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Cookbook-Cookery-request@....

Read our current digests (and old messages) in the public archives at:
http://groups.yahoo.com/group/cookbook-cookery/

End of Cookbook-Cookery Digest, Vol 8, Issue 143
************************************************

Send Cookbook-Cookery mailing list submissions to
	 cookbook-cookery@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

or, via email, send a message with subject or body 'help' to
	 cookbook-cookery-request@...

You can reach the person managing the list at
	 cookbook-cookery-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Cookbook-Cookery digest..."


Today's Topics:

    1. THEME: Pure Vegetarian Corn Chowder (Jamie R)
    2. THEME: Apple-Carrot Slaw (Jamie R)


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

Message: 1
Date: Sun, 8 Nov 2009 12:50:17 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com,
	 Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Just-Vegan-Recipes@googlegroups.com,
	 Cookbook-Cookery@...
Subject: [Cookbook-Cookery] THEME: Pure Vegetarian Corn Chowder
Message-ID: <p06110477c71cdf15cb32@[192.168.1.108]>
Content-Type: text/plain; charset="us-ascii"

Pure Vegetarian Corn Chowder
David Gabbe,"David's Pure Vegetarian Kitchen."

4 cups unsweetened plain soy milk
2 cups onions, chopped
1 cup potatoes, chopped
1/2 cup celery, chopped
2 tablespoons olive oil or toasted sesame oil
2 tablespoons dried parsley
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon thyme
1/4 teaspoon black pepper
2 cups corn kernels, fresh or frozen
2 tablespoons red miso, dissolved in 2 tablespoons water

In a large pot, combine all ingredients except corn and miso. Bring to slow
boil over medium heat, reduce heat, cover and simmer 15 minutes, stirring
occasionally. Add corn and miso and simmer an additional 5 minutes.
Refrigerate leftovers and use within 5 to 7 days or freeze.

Variation: Replace unsweetened soy milk with 2 cups almond milk (see recipe
below) and 2 cups water. If desired, add 2 to 4 tablespoons nutritional
yeast or brewers yeast.

Serves 4 to 6.

Recipe from David Gabbe.



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

Message: 2
Date: Sun, 8 Nov 2009 23:08:00 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Just-Salads@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com,
	 Cookbook-Cookery@..., Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Vegetarian-For-All@...,
	 Just-Vegetarian-Recipes@googlegroups.com
Subject: [Cookbook-Cookery] THEME: Apple-Carrot Slaw
Message-ID: <p061104ecc71d6430843e@[192.168.1.108]>
Content-Type: text/plain; charset="us-ascii"

Apple-Carrot Slaw
Adapted from Southern Living 1992 Annual Recipes

Serves 8.

1 (16-oz.) bag cole slaw mix
3 carrots, peeled and shredded
2 Red Delicious apples, cored, but not peeled, and chopped
2/3 cup fat-free mayonnaise
2 tbls. sugar
1/3 cup Steen's cane vinegar
1 tsp. celery seeds

1. Combine cole slaw mix, carrots and apples.

2. Whisk together mayonnaise, sugar, cane vinegar and celery seeds.

3. Pour dressing over cole slaw mixture and toss gently to coat.



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

_______________________________________________
Cookbook-Cookery mailing list
Cookbook-Cookery@...
http://cooking-lists.com/mailman/listinfo/cookbook-cookery_cooking-lists.com

Please feel free to share recipes from the list with friends, so long as you
include the poster and the list as a part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Cookbook-Cookery-request@....

Read our current digests (and old messages) in the public archives at:
http://groups.yahoo.com/group/cookbook-cookery/

End of Cookbook-Cookery Digest, Vol 8, Issue 142
************************************************