Text 18680, 106 rader
Skriven 2007-08-09 00:00:55 av Carol Shenkenberger (3:800/201)
  Kommentar till text 17139 av HAP NEWSOM (1:123/140)
Ärende: Re: Fidotel
===================
*** Quoting HAP NEWSOM from a message to DALE SHIPP ***

HN> Yeppers, I imagine it's final. Sort of feel like it's the end of an er
HN> Fidotel was almost an institution, Shannon has been around for quite a
HN> time. I wish him well but I'll miss fidotel!

But he's back up again right?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta with Cherry Tomato Sauce
 Categories: Pasta, Sauces, Vegetarian, Main dish
      Yield: 6 servings
 
     16 oz Vegetable spiral pasta
           Water for boiling
      2 ts Balsamic vinegar
  1 1/4 c  Thinly sliced onions
      1 tb Garlic, minced
      2 tb Tomato paste
  1 1/2 c  Halved cherry tomatoes
      2 tb Cornstarch
      2 tb Miso
      3 tb Balsamic vinegar
    1/2 c  Chopped fresh parsley
 
  Cook pasta in a large pot of boiling water for 8 to 10 minutes.
  Drain & rinse with cold water.  Set aside.
  
  While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a
  large skillet & saute onions & garlic over medium heat.  Stir
  frequently.  Add tomato paste, dissolved in 1 cup water.  Stir gently
  & add tomatoes. Cook, stirring occasionally till vegetable are very
  soft.
  
  Dissolve cornstarch in 2 tb cold water & pour into blender.  Add miso
  & cooked vegetables.  Puree till smooth.  Return puree to skillet.
  Add 3 tb balsamic vinegar & parsley & heat through.  Toss pasta with
  sauce & serve hot.
  
  Mollie Katzen, "Moosewood Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tempeh Stuffed Peppers
 Categories: Vegetarian, Vegan, Main dish
      Yield: 4 servings
 
      1 tb Olive or toasted sesame oil
      2 c  Onion
      2    Cloves minced garlic
      2 c  Fresh tomatoes, chopped
      1 sm Tomato, pureed
    1/2 c  Sauerkraut
      4 md Red or green bell peppers
     12 oz Soy or 3-5 grain tempeh,
           -grated
      2 tb Dark barley or red miso
    1/4 c  Whole grain bread crumbs
    1/4 c  Cooked beans (black, pinto,
           -azuki, anazazi, or kidney)
      2 tb Dried onion flakes
      2 ts Dried garlic flakes
      1 ts Dried oregano or basil
    1/2 ts Thyme or marjoram
 
  Saute onion briefly in oil in a large, heavy, oven-proof 4 quart pot.
  Add garlic if desired. Add chopped tomato and tomato puree. Add
  sauerkraut. Stir, cover then simmer on low heat 5-10 minutes.
  
  Cut the cap off the bell peppers. Scoop out the insides, and discard
  the seeds.
  
  In a mixing bowl, combine filling ingredients including tempeh, miso,
  bread crumbs, cooked beans, and seasonings. Mix with your hands
  briefly to distribute herbs and spices evenly. Divide filling into 4
  balls, then stuff into the bell peppers.
  
  Preheat oven to 350F degrees. Place bell peppers, upright, in the pot
  with the sauce. Cover and let simmer on top of the stove for 10
  minutes.
  
  Transfer the pot to the oven. Bake for 30 minutes. Remove lid and bake
  another 15-20 minutes.
  
  Serve piping hot in bowls, topped with sauce. Accompany with whole
  grain bread or tortillas and salad.
  
  Variation: in place of fresh tomato and tomato puree, use 2 cups
  finely grated carrot or minced winter squash, then add 1 cup of water
  or soup stock.
  
  Per serving: 352 cal, 12 g fat From _Vegetarian Journal_, Vegetarian
  Resource Group, May-June 1993 DEEANNE at 14:52 EDT
  
  xxcarol's edit, this is edited to fix typos and over-complex 'or'
  ingredients.
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)