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Peanut Noodles

Submitted by: Maureen Cram

” A really easy recipe that tastes equally good served hot,
warm, or cold. Good for a packed lunch. Fettuccini or
spaghetti both work great! ”

8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes

1 Cook pasta in a large pot of boiling water until done. Drain.

2 Meanwhile, combine oil and onions in a small skillet.
Saute over low heat until tender. Add ginger; cook and stir
for 1 to 2 minutes. Mix in peanut butter, soy sauce, water,
vinegar, sugar, and red pepper flakes. Remove from heat.

3 Toss noodles with sauce, and serve.

Makes 2 to 4 servings

Nutrition at a glance
Servings Per Recipe: 3
amount per serving
Calories 571
Protein 20g
Total Fat 25g
Sodium 1309mg
Cholesterol –
Carbohydrates 70g
Fiber 6g

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1/4 cup water
1 15-16 ounce can garbanzo beans, drained and rinsed
1-2 cloves garlic
1-3 tsp. ground cumin
2 tbsps. lemon juice
chili powder to taste
Combine in a blender or food processor & process until smooth.

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Spinach Balls

“Hot spinach balls contain lots of beta-carotene
and are guaranteed to be a party hit!”

1 pkg pfrozen shopped spinach
1 cup dry bread crumbs
1 egg, beaten
1/2 cup minced onion
1-2 large cloved garlic, minced or shredded
1/4 cup butter
1/4 cup grated parmesan cheese
1 pinch nutmeg
1/8 tsp. pepper

Unthaw spinach accordoing to directions on package and drain well.
Combine with other ingredients.
Form into 1″ diameter balls and place on lightly greased
cookie sheet. Chill several hours.
Bake at 325 for 25 to 30 minutes.

Makes about 36 balls.

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Crustless Greens Pie (serves six)

1 1/2 lbs Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
1 Tbsp unsalted butter
1 Tbsp olive oil
1 onion, minced
2 cloves garlic, minced
1/2 small yellow pepper, finely chopped
2 small zucchini (about 12 lb [sic] grated)
…must be a misprint for 1/2 lb…or not? gardeners know how fast
“small” zucchini grow if you take your eyes off them for a moment)
1/3 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
3 extra-large eggs, lightly beaten (I suppose this would be
equivalent to 4 regular-sized large eggs)
1/4 cup grated Parmesan cheese
1/4 cup grated Swiss cheese

Trim the greens, discard stems, and chop leaves. Heat butter in a
saucepan and cook onion and garlic until tender. Stir in yellow
pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt
and black pepper, and cook, covered, until very tender, about 15
minutes. Remove cover and cook, stirring, for another 25 minutes
until all liquid is evaporated. Transfer to bowl and cool
slightly. Beat the eggs into this mixture and pour into a 9-inch
glass or ceramic pie plate. Sprinkle with cheeses and bake at 375 F
for 25 minutes, then let stand at least 10 minutes before serving.

Notes: (1) Cooking the greens mixture 25 minutes seems pretty long–
I’d watch them carefully during this period, and be ready to shorten
it if they dry out sooner.

(2) The original recipe had 1 extra touch you might like to add if
making this as non-complimentary; 1/4 cup fresh bread crumbs sauteed
in 2 Tbsp butter until golden, then sprinkled on right at the end,
on top of the cheeses, just before putting the pie to bake.

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Greek Spinach Pie


1/2 cup Green onions, chopped
1 tb Butter
1 pk Spinach, thawed & drain
1/2 cup Cottage cheese
1 cup Milk
1/2 cup Bisquick
3 Eggs
1 tsp. Lemon juice
1/4 tsp. Pepper
3 tb Parmesan cheese
1/4 tsp. Nutmeg


Layer spinach, onions and cottage cheese in greased dish.
Place remaining ingredients in a blender and puree, pour over cheese.
Bake at 350° for 35-45 min or until completely set.

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Submitted by: Michael

Prep Time: approx. 20 Minutes
Cook Time: approx. 10 Minutes

” This recipe is a savory vehicle for condiments on a bun.
Nutburgers can be grilled, baked, or pan fried. ”

1 cup bulgur
3/4 cup boiling water
1/8 cup soy sauce
1 1/8 eggs
3/4 cup cashews
3/4 cup sunflower seeds
1 teaspoon chili powder
2 cloves garlic, minced
1 dash hot pepper sauce

1 In a large bowl, soak bulgur in water and soy sauce for 10
minutes, or until all the water has been absorbed.

2 Grind cashews and sunflower seeds in a food processor.

3 To the bulgar, add eggs, ground nuts, chili powder, garlic,
and hot pepper sauce. Mix well. Refrigerate for 4 hours.

4 Prepare grill.

5 Form mixture into patties. Grill over medium flame for
10 minutes, turning once. Cooking time may vary according
to thickness of patties and heat level.

Makes 6 to 8 burgers

Nutrition at a glance
Servings Per Recipe: 8
amount per serving
Calories 247
Protein 9g
Total Fat 16g
Sodium 338mg
Cholesterol 30mg
Carbohydrates 20g
Fiber 5g

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Tofu Tacos

Submitted by: Donna
” A great taco without the meat. “

1 (12 or 16 ounce) package garden herb tofu, crumbled
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup chopped onion
2 teaspoons chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon salt
1/2 lime, juiced
1/2 cup tomato sauce
1/4 cup chopped fresh cilantro
8 to 10 taco shells, heated
2 cups shredded lettuce
2 tomatoes, chopped
1 avocado – peeled, pitted and diced
1 cup shredded Cheddar cheese
1/4 cup salsa

1 Over a medium heat fry the tofu, oil, garlic and onion in a
large skillet for 5 minutes. Add the chili powder, paprika,
cayenne, cumin, salt, lime juice and tomato sauce to the skillet and stir.
Cook for 3 minutes. Stir in the cilantro. Spoon mixture in a serving bowl.
2 Spoon the tofu mixture into taco shells. Top the mixture with lettuce,
tomatoes, avocado, Cheddar cheese and salsa.

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Vegetarian Link Gravy

Submitted by: Jason

” Vegetarian sausage links can be bought at many supermarkets,
experiment with the different brands and choose your favorite
for this delicious gravy. If you would like a thicker gravy dissolve
1 tablespoon of cornstarch in 1 tablespoon warm water and mix into the
gravy just before bringing it to a boil. ”

6 links vegetarian sausage
3 tablespoons olive oil
1 cup vegetable broth
1/8 cup all-purpose flour
1 teaspoon salt
freshly ground black pepper
1/4 teaspoon dried sage

1 Place the vegetarian link or patties and 1 tablespoon oil in a large
frying pan, fry the links until done.

2 Break the links into small pieces. Add the remaining oil and flour to a
small pot. Mix the flour with the oil over medium low heat until a
rue is formed. Slowly add the vegetable broth, mixing well.
Add the salt, pepper, sage and cooked sausage pieces. Bring mixture to a boil.

Makes 1 cup

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 124
Protein 2g
Total Fat 11g
Sodium 1415mg
Cholesterol –
Carbohydrates 4g
Fiber 0g

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No Bake Peanut Butter Pie

4 ounces cream cheese
1 cup confectioners’ sugar, sifted
1 cup crunchy peanut butter
1/2 cup milk
8 ounces frozen whipped topping, thawed
1 deep-dish chocolate flavored crust

In a large mixer bowl combine cream cheese and confectioners’
sugar; mix well. Add peanut butter and mix. Slowly add milk
and mix well. Fold in whipped topping. Pour into pie shell
and cover. Freeze for at least 30 minutes. Drizzle each
serving with chocolate syrup.

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