June, 1999

Grape-Nuts, Homemade

Toasted Oatmeal Cereal

Breakfast Couscous

Lu’s Rice, Oats and Peaches Breakfast

Some people say that breakfast is the most important meal of the day.  For many of us, though, preparing a nutritious breakfast can seem like an unnecessary hassle at the busiest time.

It is so easy to grab a sugary donut, a sweet roll, a greasy mc-fast-food-muffin — even though you can practically feel your arteries harden while you’re eating.  Or else, you might just skip breakfast altogether, wait for your stomach to start grumbling, and then stuff yourself with whatever is convenient — probably a stale, greasy, sugary donut.  Yuck. Ugh.   Phooey!

Try a different approach; have a healthy a bowl of cereal, hot or cold, with an extra twist — it’s homemade!  When you make your own breakfast cereal, you’ll have complete control of the ingredients and you’ll save a lot of money.  In fact, these cereals are so good, you might want them for lunch or a light dinner, too.  Then, on a day when you do have the time and inclination to cook in the morning, try the brunch recipes from April 1998.

Sift flour. Measure and add soda and salt. Sift again. Add sugar and mix thoroughly. Add buttermilk to dry ingredients; beat until smooth.

Spread dough 1/4″ thick on flat, greased pans. Bake at 375-F for approximately 15 minutes or until crisp and a golden brown. Let cool thoroughly and grind through a food chopper. Crisp in oven just before serving.
From SOAR

Preheat oven to 400 degrees F.  Pour the apple juice into a small saucepan, add the maple syrup, cinnamon and vanilla.  Heat.

Dump the entire can of oats into a very large baking pan sprayed with cooking spray.   Drizzle the hot apple juice over the oats.  Stir well, place in the oven to toast, stirring every 10 minutes or so until the oats are browned and completely dry.

Remove from the oven, add dried fruit as desired (raisins, cranberries, raspberries, etc.)  When cool, store in an air tight container.  Serve with milk or apple juice.
From  the Vegetarian Weight Removers mailing list, contributed by R. Fay

Combine all of the ingredients in a 1-qt. microwaveable casserole dish. Cover. Microwave on high until the liquid is absorbed and the couscous is tender, 5 to 6 minutes. Let stand, covered, for 1 minute more.
From Fatfree Recipe Archive

Boil 1 cup water, add rice and stir, add oats and currants and stir. Heat 2 minutes. Transfer to bowl, add peach wedges, stir. Optionally add 1/2 cup nonfat yogurt (vanilla) or 1/2 cup soymilk.
From Fatfree Recipe Archive

Go to recipes from May 1999 Smoky Tofu Bakon, Baked Marinated Tofu — Mexican Style, Tofu Mayonnaise and Tofu Cream Cheese

Go to recipes from April 1999 French Dressing, Creamy Tarragon Dressing, Russian Dressing and Chili-Cilantro Dressing

Go to recipes from March 1999 Colcannon and Irish Seitan Stew

Go to recipes from February 1999 Hopping John and Corn Bread

Go to recipes from January 1999 White Bean Soup With Winter Greens and Tuscan Vegetable Minestrone

Go to recipes from December 1998 Chestnut Pate, Old-Time Mince Pie and Egg Nog

Go to recipes from November 1998 Practically Fat-Free Pumpkin Rice Pudding, Pumpkin Mini-loaf, Fat-Free Pumpkin Raisin Cake, Fatfree Cream Sauce and Pumpkin Oatmeal Cookies

Go to recipes from October 1998 Pumpkin Mousse with Gingersnap Crumbs, Baked Cranberry Squash and Winter Squash and Apple Soup

Go to recipes from September 1998 “Chicken” Patties, “Egg” Salad Sandwiches, Carrot Salad Sandwich and Ruby’s Wraps

Go to recipes from August 1998 Cool Cucumber Soup, Double Melon Soup and Black Bean Gazpacho with Mango Salsa

Go to recipes from July 1998 Balsamic Strawberries, Chilled Peach and Nectarine Soup and Strawberry Buttermilk Pancakes

Go to recipes from June 1998 Deviled Eggs with Herb Filling, Potato Salad with Capers and Vinaigrette, Tangy Cabbage Salad and Bean Burgers (2 versions)

Go to recipes from May 1998 Skinny Spinach Dip , Pineapple Dip, Green Goddess Dressing, Trisha’s Unbelievably Easy Dip and Beet-Sour Cream Dip

Go to recipes from April 1998 Easter Brunch & Passover Seder — Fresh Asparagus Omelets with Herbs, Pink Grapefruit with Mint, Strawberry Streusel Muffins, Not-Chicken Soup, Matzoh Balls, Vegetarian Kishke and Charoset

Go to recipes from March 1998 Irish Soda Bread and Cream of Green Vegetable Soups — Cream of Broccoli Soup, Cream of Spinach Soup, Cream of Asparagus Soup

Go to recipes from February 1998 Corn Lover’s Vegetable Stew, Cherry Meringue Kisses and Hot Spiced Apple and Berry Cider

Go to recipes from January 1998 Savory Lentils, Decadent Fat-Free Whipped Potatoes and Dried Apricots Baked with Vanilla

Go to recipes from December 1997 Oatmeal Fruit Cookies, Cardamom Meringues, Chocolate Hanukkah Star Cookies and Shari Lewis’s No-Fry Latkes

Go to recipes from November 1997 Thanksgiving Dinner — Corn Chowder, Winter Squash with Wild Rice Stuffing, Cranberry Cumberland Sauce, Jerk Yams, Kathryn’s Carrots & Turnips, Pumpkin Pie and Maple Whipped Dessert Topping

Go to recipes from October 1997 Orange-Acorn Squash, Pineapple Yam Bake and Baked Apples with Apple Cider Yogurt

Go to recipes from September 1997 Chilled Tarragon Tomato Soup with Vegetable Confetti and Jane’s Zucchini Sauté

Go to recipe from August 1997 Pasta With Spicy Broccoli Rabe and Raisins

April, 1999

French Dressing

Creamy Tarragon Dressing

Russian Dressing

Chili-Cilantro Dressing

Spring is in the air!  Daffodils are raising their heads, trees are sprouting pale green buds and baby vegetables are starting to appear in the markets.

Whether you steam some fresh asparagus, pile your plate high with salad greens or boil up some new potatoes, be sure to top everything with a delicious dressing — or two, or three!  This month’s recipes prove that you don’t need to use oil to make a great salad dressing.

Crush the garlic clove in a bowl. Add the remaining ingredients. Blend together well and let stand for 30 minutes. Remove garlic. Makes 4 servings. From Falck Cancer Center Cookbook

1. Combine all ingredients; stir well, and set aside. Yield: 1/2 cup (serving size: 2 tablespoons). From Cooking Light

Go to recipes from March 1999 Colcannon and Irish Seitan Stew

Go to recipes from February 1999 Hopping John and Corn Bread

Go to recipes from January 1999 White Bean Soup With Winter Greens and Tuscan Vegetable Minestrone

Go to recipes from December 1998 Chestnut Pate, Old-Time Mince Pie and Egg Nog

Go to recipes from November 1998 Practically Fat-Free Pumpkin Rice Pudding, Pumpkin Mini-loaf, Fat-Free Pumpkin Raisin Cake, Fatfree Cream Sauce and Pumpkin Oatmeal Cookies

Go to recipes from October 1998 Pumpkin Mousse with Gingersnap Crumbs, Baked Cranberry Squash and Winter Squash and Apple Soup

Go to recipes from September 1998 “Chicken” Patties, “Egg” Salad Sandwiches, Carrot Salad Sandwich and Ruby’s Wraps

Go to recipes from August 1998 Cool Cucumber Soup, Double Melon Soup and Black Bean Gazpacho with Mango Salsa

Go to recipes from July 1998 Balsamic Strawberries, Chilled Peach and Nectarine Soup and Strawberry Buttermilk Pancakes

Go to recipes from June 1998 Deviled Eggs with Herb Filling, Potato Salad with Capers and Vinaigrette, Tangy Cabbage Salad and Bean Burgers (2 versions)

Go to recipes from May 1998 Skinny Spinach Dip , Pineapple Dip, Green Goddess Dressing, Trisha’s Unbelievably Easy Dip and Beet-Sour Cream Dip

Go to recipes from April 1998 Easter Brunch & Passover Seder — Fresh Asparagus Omelets with Herbs, Pink Grapefruit with Mint, Strawberry Streusel Muffins, Not-Chicken Soup, Matzoh Balls, Vegetarian Kishke and Charoset

Go to recipes from March 1998 Irish Soda Bread and Cream of Green Vegetable Soups — Cream of Broccoli Soup, Cream of Spinach Soup, Cream of Asparagus Soup

Go to recipes from February 1998 Corn Lover’s Vegetable Stew, Cherry Meringue Kisses and Hot Spiced Apple and Berry Cider

Go to recipes from January 1998 Savory Lentils, Decadent Fat-Free Whipped Potatoes and Dried Apricots Baked with Vanilla

Go to recipes from December 1997 Oatmeal Fruit Cookies, Cardamom Meringues, Chocolate Hanukkah Star Cookies and Shari Lewis’s No-Fry Latkes

Go to recipes from November 1997 Thanksgiving Dinner — Corn Chowder, Winter Squash with Wild Rice Stuffing, Cranberry Cumberland Sauce, Jerk Yams, Kathryn’s Carrots & Turnips, Pumpkin Pie and Maple Whipped Dessert Topping

Go to recipes from October 1997 Orange-Acorn Squash, Pineapple Yam Bake and Baked Apples with Apple Cider Yogurt

Go to recipes from September 1997 Chilled Tarragon Tomato Soup with Vegetable Confetti and Jane’s Zucchini Sauté

Go to recipe from August 1997 Pasta With Spicy Broccoli Rabe and Raisins

Suddenly, it is sweater weather.  It is once again time to pull the woolies out of storage, fluff up the quilts, and enjoy the bountiful harvest.   Winter (hard-shelled) squash is ripening.  Pick up a few varieties — pumpkin, acorn, buttercup, butternut, or whatever is in the market — and use them as basis for some wonderful dishes.  In most recipes, the different types of winter squash are interchangeable.  Try them all and see which you and your family prefer.