Dale Shipp wrote to Dave Drum <=-

BUT -- I think that those who would want to try this can figure it out.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Onion Bhajiyas / Onion Fritters
Categories: Vegetable, Appetizer, Indian
Yield: 6 servings

Looks like Indian onion rings. Bv)= The strict border
without word wrap also makes things interesting, truncating
words as it goes. Bv)=

Thanks -- perhaps I should have tried to fix that.

I am ambivalent about "fixing" munged recipes. If I really want to use
the recipe I'll put a fair amount of effort into the project. But if
it's a 'curiosity' recipe or one picked to be a "Burton" accompaniment
to a post - and it's severely hurt it will often get hash tagged (#) in
my MM database to disappear forever into the bit bucket on the next time
I do a rebuild.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Lentil Casserole (Vegan)
Categories: Misc, Dec.
Yield: 6 servings

Hang onto this one - 01 October is World Vegetarian Day. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herbal Bean Sausages
Categories: Vegetarian, Herbs
Yield: 12 Servings

2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion; minced
1 cl Garlic; minced
1/2 c Tomato sauce
1/8 ts Fennel seed, crushed
1/8 ts Dried red pepper
1/8 ts Dried basil
+=OR=+
1/2 ts Fresh basil
1 1/2 ts Chopped fresh parsley
Salt

MMMMM-----------------MUSHROOM-RED PEPPER SAUCE----------------------
1 Red bell pepper; minced
1/8 c Vegetable broth or water
- more as needed
4 lg Mushrooms; minced
1/4 c Onion; minced
Salt
1/8 ts Celery seed
1/2 ts Chopped fresh oregano
1 ds Black pepper
Whole wheat flour

These plant-based sausages taste great, contain no added
fat except the vegetable oil they're fried in, and are
easy to make. These ingredients yield fairly mild
sausages; after you've tried them, adjust the seasonings
to please your palate.

Combine all ingredients in a mixing bowl, mix thoroughly,
and shape into 1" to 2" sausages. Saute in a small amount
of vegetable oil until crisp, or place in a baking pan
and broil, turning when edges are slightly crisp.

Serve with Mushroom-Red Pepper Sauce.

MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable
broth for 5 to 7 minutes until tender. Add mushrooms,
onion, salt, celery seed, oregano, and black pepper.
Cook 5 mins longer or until onion is transparent.

Quickly whisk in enough flour to just thicken the sauce,
about 2 tablespoons at a time. Immediately remove from
burner.

Do not overcook, or flour will cake. If needed, add more
vegetable broth or water.

Serve over sausages, whole grains, or vegetables.

Source: Karen Iacobbo, in The Herb Companion, 1993

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... If a man really likes potatoes he must be a pretty decent chap
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