Club Food

2 tb Butter or olive oil

1 Onion

- diced into 1/2-in squares 1 c Leek greens; roughly chopped

2 md Carrots; peeled and diced

4 Outer stalks of celery; plus

Celery leaves; diced 1 c Cubed winter squash

-=OR=- Squash Seeds & Skins 1 c Chard stems

- cut into 1-in lengths 1 md Potato; diced, -=OR=-

1 c -Thick Potato Parings

1/2 Celery root; scrubbed, diced

1/4 c Lentils; rinsed

6 Thyme sprigs; -=OR=-

1/4 ts -Dried thyme

2 Bay leaves

2 Handfuls borage leaves

-=OR=- Chard leaves, lettuce – or nettles 3 Sage leaves

10 Parsley sprigs

- roughly chopped 4 Garlic cloves

- peeled and chopped 1 ts Salt

2 ts Nutritional yeast (optional)

8 1/2 c Cold water

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables,
lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2
cup water, and stew over medium-low heat for 15 to 20 minutes.
Pour
in the 8 cups of cold water and bring to a boil; then simmer,
partially covered, for 30 to 40 minutes.
Pour the stock through a
sieve and press out as much of the liquid as possible.
Use it as
is, or reduce it further for a richer flavor.
Taste and season with
more salt, if needed.
Makes 4 to 6 Cups

5 tb Butter or margarine

2 md Carrots, finely chopped

2 Celery ribs, finely chopped

1 md Onion, finely chopped

1/2 Green pepper, seeded and

- chopped 5 Mushrooms, chopped

1/2 c Cooked ham, finely chopped

- optional 1/2 c Flour

2 tb Cornstarch

1 qt Chicken broth

1 qt Milk

1/2 ts Paprika

1/4 ts Cayenne (up to 1/2 t.)

1/2 ts Dry mustard

1 lb Sharp cheddar cheese, grate

Salt Freshly ground black pepper In a large heavy kettle, melt
butter or margarine; add carrots, celery, onion, green pepper,
mushrooms and ham (if desired).
Cook over medium heat until
vegetables are crisp tender, about 10 minutes, stirring
occasionally.
Do not brown.
Add flour and cornstarch; cook,
stirring constantly, about 3 minutes.
Add broth and cook, stirring,
until slightly thickened.
Add milk, paprika, cayenne and mustard.
Stir in cheese gradually, stirring until cheese is melted.
To avoid
curdling, do not allow soup to boil after cheese is added.
Season
to taste with salt and pepper.
Serve piping hot.
Makes about 2 1/2
quarts soup.

1 pk Won tons

1 lb Ground Pork

1 ea Egg beaten

1 T Soy sauce

1/2 t Salt

1/4 t Pepper

6 c Chicken broth

2 T Soy sauce

2 T Chopped shallots

Mix pork,egg,soy sauce,salt & pepper.
Fill won – tons.
Cook
in boiling water until won-tons float to top.
Remove from water.
Heat chicken stock and add won tons, ladle into soup bowls and add
shallots and soy sauce.
Sandra A – Young – Chee’s recipe.

2 tb Olive oil

3 lg Yellow bell peppers

– seeded & coarsely chopped 4 Shallots; finely chopped

1 1/2 c Raw cashews

3 1/2 c Vegetable stock or bouillon

1 ts Dry mustard

1/2 ts Fine sea salt

1/8 ts Freshly ground black pepper

Parsley sprigs, for garnish In a medium skillet, heat the olive
oil over medium heat.
Add the bell peppers and shallots, cover, and
cook, stirring occasionally, until the peppers are very soft, 8 to
10 minutes.
Remove from the heat.
Put the cashews and 1-1/2 cups of
the vegetable stock in a blender.
Blend until smooth, about 1
minute.
Add the cooked peppers, mustard, salt, and pepper, and
puree.
Pour the soup into a medium saucepan, and stir in the
remaining 2 cups vegetable stock.
Bring just to a simmer over
medium heat.
Serve hot, garnished with parsley sprigs.
Source: May
All Be Fed – by John Robbins (including recipes by Jia Patton and
Friends) Typed for you by Karen Mintzias

2 c Sweet corn kernals

3 c Water

1/2 ts Salt

1/2 c Chopped fresh spinach

1/2 c Cornstarch

1 ts Vegetable oil

Try your hand at swirling two colorful purees into this
universal symbol! DIRECTIONS:
===========
Place corn in a blender
with 1 cup water and 1/4 teaspoon salt.
Blend until smooth, remove
mixture to a bowl and set aside.
Place spinach in a blender with 1
cup water and remaining 1/4 teaspoon salt.
Blend until smooth,
remove mixture to a second bowl and set aside.
In a separate bowl,
mix cornstarch with 1 cup water until blended.
Heat 1/2 tsp.
oil in
a saucepan over medium heat.
Add corn puress.
Add half of
cornstarch mixture, stirring until smooth.
Then empty contents into
a large 2-quart serving bowl.
Clean pan and heat remaining 1/2
teaspoon oil over medium heat.
Add spinach puree and stir.
Mix in
remaining half of cornstarch mixture.
Pour spinach mixture into
corn mixture and swirl to create desired design.
(Each vegetable
puree will hold its shape).
Serve warm.
Per cup: 174 cal, 3 g prot,
323 mg sod, 38 g carb, 2 g fat, 0 mg chol, 37 mg calcium Source:
Chef George Tang of Harmony Vegetarian Restaurant Recipe published
in: Vegetarian Gourmet (Winter 1993) Typed for you by Karen
Mintzias

3 c Lowfat yogurt

2 c Lowfat (1%) milk

1 lg Cucumber, peeled, seeded and

Coarsely grated 2 md Cloves garlic, peeled and

Mashed in a mortar and Pestle, or put through a Garlic press 2
tb Olive oil

2 tb Plus 1 tsp.
finely chopped

Fresh dill weed, divided 1 tb Finely chopped fresh mint

2 tb Fresh lemon juice

1/4 To 1/2 teaspoon salt

Freshly ground black pepper To taste 4 Drops hot pepper
sauce

6 Paper-thin slices cucumber

With skin 1.
Put the yogurt into a cheesecloth-lined strainer
and let drip over a

bowl 2 hours at room temperature, or overnight in refrigerator.
Discard the water and place yogurt in a bowl.
2.
Whisk the milk
into the drained yogurt until smooth.
Stir in the

cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon
juice, salt, pepper and hot pepper sauce.
Refrigerate 1 to 2 hours,
until ice cold.
3.
Garnish each serving with a little of the
remaining teaspoon dill and a

slice of cucumber.

2 Tablespoons olive oil 2 medium carrots, peeled and chopped
into

small pieces 1 large onion, chopped 2 cloves garlic, crushed 2
Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced
into 1/2-inch cubes 4 medium tomatoes, chopped I cup finely chopped
coriander leaves 7 cups water 2 teaspoons salt I teaspoon pepper 1
teaspoon cumin Heat oil in a saucepan; then stir-fry carrots,
onion, garlic, and ginger over medium heat for 8 minutes.
Add
potatoes, tomatoes, and coriander leaves and stir-fry for another 5
minutes.
Add remaining ingredients and bring to boil.
Cover and
simmer over medium-low heat for I hour or until vegetables are
well-done.
A touch of ginger adds a lot to this soup.

1 c Lentils

6 c [stock]

3 c Chopped fresh mushrooms

2 Celery; chopped

1 lg Potato; diced

1 Nion; chopped

1 lg Carrot; chopped

1 lg Green bell pepper; chopped

2 tb Fresh lemon juice

3 lg Garlic cloves; minced

2 Bay leaves

1/4 c Minced fresh parsley

1/2 ts Savory

1/2 ts Thyme

1/2 ts Oregano

Salt and pepper; to taste Bring to a boil in a large saucepan
the ff chicken broth(you can use vegetable broth) and the lentils.
Add and then reduce heat and cover the rest of the ingredients and
simmer for one hour.
Before serving, remove the bay leaves and
puree half the mixture in blender and add to rest of soup to
thicken.
Nutrition (per serving): 161 calories Total Fat 1 g (7% of
calories) Source: Simply Vegetarian!, Page(s): 31, Date Published:
1989 Crystal Clarity Publishers 14618 Tyler Foote Rd Nevada City,
Ca.
95959 : D/L from Prodigy 12-14-94.
Recipe collection of Sue
Smith.
1.80?

2 T Safflower Oil

1 x Lg Onion, sliced

1 x Carrot, sliced (with greens)

1 x Stalk Celery,sliced (w/grns)

1 x Tomato, cubed

1 x Potato, cubed

1 x Turnip, sliced (peel if waxy

2 x Cloves Garlic, halved

2 qt Plus 1 cup Water

1 x Bay leaf

1 x Lg sprig Parsley

1/2 t Black pepper

In a stock pot, heat oil.
Add onion, celery, tomato, potato,
turnip, and garlic.
Cook until vegetables are tender, about 10
minutes.
Add remaining ingredients.
Cover, bring to a boil, reduce
heat, and simmer 1 hour.
Strain stock and discard the vegetables,
bay leaf, and parsley.
Makes 2 quarts.
Stock may be used
immediately, refrigerated for 3-4 days, or frozen for up to 1
month.

1/2 lb Boneless chicken breasts cut

-into 1/4″ strips Marinade: 2 Egg whites, beaten

2 tb Cornstarch

1/8 ts Salt

Deep fry 3 c Peanut oil

Assembly 17 oz Can creamed corn

3 c Chicken stock

1 tb Light soy sauce

Salt & pepper to taste Sesame oil Cut the chicken and pat
dry on paper towels.
Mix with the egg-white marinade and
refrigerate for 30 minutes.
Heat the oil in a saucepan or wok to
between 280 and 300 degrees, no hotter.
Deep-fry the chicken strips
in the oil just until they are barely tender.
They will not brown.
Heat the creamed corn along with the soup stock and light soy.
When
hot add the chicken and season to taste with the salt and pepper.
Add the sesame oil drops to garnish and serve.

1 ea Text file

Given that morel season is here, I thought I would post a recipe
for wild mushroom soup.
This might work with regular mushrooms but
I’ve only made them with fresh wild ones.
Boletes aka the Porcini
to be exact.
If you can get them, they make a simply sublime soup.
This recipe is from Joe’s Book of Mushroom Cookery.
Clean mushrooms
well.
Barely cover with water in a saucepan.
Turn the heat on and
cover the pot with a tight fitting lid.
When the water comes to a
boil, turn it down to a simmer for 10 minutes.
The mushrooms will
have given off their liquid and literally made their own soup.
For
every 2 cups of liquid, add 1 tsp each of salt and sugar and 1 tbl
soy sauce.
Add 4-5 scallions, sliced thin and 1/3 cup shoestring
potatoes.
The soup is finished when the potatoes are cooked.
Sharon
Badian AT&T Bell Labs – Denver seb1@dr.att.com From Fatfree
Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

4 tb Butter or margarine

4 Leeks; mostly white part

- chopped 1 Onion; chopped

4 c Water

4 c Chicken broth

2 1/2 tb Flour

Salt, white pepper 4 Potatoes; peeled and cubed

1 c Whipping cream

2 c Half and half

Chopped chives Melt 1 tablespoon butter in large kettle, add
leeks and onion and cook until tender but not browned.
Add water
and broth and bring to boil.
Knead flour into remaining 3
tablespoons butter to form paste and stir into boiling mixture with
wire whisk to blend well.
Season to taste with salt and white
pepper.
Add potatoes, reduce heat and simmer until potatoes are
soft.
Press through sieve.
Cool.
Add cream and half and half to
soup, then chill.
Top each serving with sprinkling of chopped
chives.

1 c Beer

1 c Milk

1 ea Egg yolk

1 T Sugar

2 ea Cloves, whole

1 pn Cinnamon

1/2 t Lemon rind

1 T Flour

1 ds Salt

Bring beer to boiling, mixed with cloves, sugar, cinnamon, and
lemon rind.
Brink milk to boiling point, mixed with flour, salt and
add this to beer.
Add egg yolk.
A nourishing soup!

1 pk Soup bone

2 pk Beef Shank (cross cuts)

1 pk Soup vegetables

1 cn Whole tomatoes

Parsley flakes Salt and pepper 1/2 lb Macaroni soup mac

1 Onion

Boil water, soup bone, meat (as much as you like), and onion
(cut in half).
Fill pan (largest pan you have) 3/4 full.
Bring to a
slow boil and cook for hours

over low.
After water boils, add vegetables (use frozen or add
fresh carrots and celery), parsley flakes, tomatoes, salt and
pepper.
Cook macaroni separately and add to soup prior to serving.
With ground meat, make meat balls as normal and add them directly
into soup.
Cook along with soup for hours but make meatballs very
small.
Serve soup in bowl with grated parmasan cheese sprinkled on
top.
Soup is very filling with meatballs, macaroni and meat.

1/4 lb Salt Pork

1 1/2 lb Short Rib of Beef, 3″ pieces

1 1/2 lb Stew Beef, cut into 2″ cubes

12 c Water

1/2 t Dried Thyme

1 1/2 t Salt

1/4 t Pepper

Lg Onion, peeled & diced 2 x Cloves Garlic, crushed

2 x Scallions, with some tops *

2 T Salad oil

Lg Green Pepper, cleaned ** 10 oz Fresh Spinach, washed,
trimm

10 oz Fresh Kale, washed & trimmed

1 cn Okra , drained (15 1/2 oz.)

4 x Med Sweet Potatoes, ***

Lg Tomato, peeled & cubed * cleaned and sliced ** and
chopped *** peeled and cubed Put salt pork and short rib pieces in
a large kettle; brown ribs on all sides.
Add stew beef and brown on
all sides.
Pour in water and slowly bring just to a boil.
Skim.
Add
thyme, salt, and pepper.
Lower heat and simmer, covered, 1 hour,
occassionally removing any scum that rises to the top.
While meat
is simmering, saute onion, garlic, and scallions in heated oil in a
skillet until tender.
Add green pepper and saute 1 minute.
Remove
from heat and set aside.
After meat has cooked 1 hour, add sauteed
vegetables and other ingredients to the kettle.
Continue to cook
slowly, covered, about 30 minutes, until vegetables and meat are
cooked.
Remove from heat and cool slightly.
Take out short ribs and
cut off and discard any fat.
Cube meat and return to kettle.
Reheat, if necessary.
Serves 8.

Heat butter and remaining one tablespoon olive oil in a skillet.
Crush remaining garlic clove and add to pan with bread cubes,
tossing to coat with butter and oil.
Cook over very low heat,
stirring occassionally, 20-30 minutes, or until cubes are
golden.

Serve soup ice cold, garnished with croutons and grapes.

2 tb Butter

1 lb Onions, thinly sliced

2 ea Cloves

2 tb Flour (heaping)

1 pn Powdered mace or nutmeg

1 ea Bay leaf

1 l Chicken or pork stock

300 ml Milk

1 ea Salt and pepper

150 ml Cream

2 tb Grated cheese (optional)

Heat the butter, and when foaming add the onions and cloves.
Let
the onions soften, but not color at all.
Sprinkle over the flour,
mix well and cook, stirring, for about 1 minute; then add the
nutmeg, the bay leaf and the stock.
Stir all the time until it
boils, and see that it is smooth.
Simmer until the onions are
cooked, then gradually add the milk, stirring, and when that boils
lift out the cloves and bay leaf.
.
It can now be liquidized, or
served as is with the cream added, and a sprinkling of grated
cheese.

1 tb Butter

8 sm Turnips (1 1/2lb), peeled,

-coarsely chopped 1 lg Onion, coarsely chopped

6 c To 8 cups boiling water

4 sl To 5 sl good-quality white

Bread, i.e, French, peasant 2 ts Salt, if desired

1/2 ts Freshly ground black pepper

4 Egg yolks

1 c Cream

1/2 c Parsley or chives, chopped

Melt butter in a medium kettle and add chopped turnips and
onions.
Saute over medium heat for about 5 minutes or until onions
are translucent.
Stir frequently.
Bring 6 to 8 cups water to the
boil–the amount depending on how much soup you wish to make, as
well as its desired strength.
Pour the boiling water into the
turnip/onion mixture.
Break the bread slices into the kettle.
Heat
the soup to the boil; reduce heat and simmer for aout 15 minutes or
until turnips are tender when pierced with a fork.
Set the soup
aside to cool.
Season with salt, if desired, and pepper.
When the
soup has cooled sufficiently, four into a food processor or blender
or press through a sieve with a wooden spoon.
Note: At this point
the soup can be refrigerated for a day or two, or frozen for
several weeks.
Later the egg, cream and garnish will be added.
Before serving, reheat the soup–but do not boil–and add the egg
yolks beaten with the cream.
Stir constantly until the mixture is
blended and creamy.
Check seasoning.
Serve in heated soup bowls and
garnish with parsley or chives.

1/3 c Dried mushrooms

– (porcini and shiitake) 1 c Hot water

1 tb Olive oil

1 lg Onion, finely chopped

1 c Sliced fresh mushrooms

2 c Vegetable stock

2 c Cooked or canned pumpkin

1/4 ts Nutmeg

1/4 ts Salt, -=OR=-

1 ts Tamari

1/4 ts Black pepper

Minced fresh parsley Minced fresh chives Soak dried porcini and
shiitake mushrooms in hot water for 20 minutes.
Chop rehydrated
mushrooms and reserve soaking liquid.
Saute chopped onion and
sliced fresh mushrooms and soaking liquid and vegetable stock.
Add
pumpkin, nutmeg, salt or tamari and black pepper.
Cook over medium
heat and stir until heated through.
Garnish with parsley and
chives.
“The Associated Press” Posted by Karen Mintzias

2 c Butternut squash

-or buttercup squash -peeled, seeded & chopped 2 c Sweet
potato; peeled &

-chopped 3 md Apples; peeled, cored &

-chopped -Spartan,McIntosh or similar -cooking apple 1 md Onion;
chopped

2 c -Water or just enough to

-cover apples & veggies 1/2 ts Sea salt

1/2 ts Chinese 5 spice;or pumpkin

-pie spice* 1/4 ts Cayenne pepper

Bring the vegetables, apples and water to a boil in a saucepan
on high heat.
Reduce the heat and simmer 30 minutes, or until all
the vegetables are tender.
Add the seasonings and use a blender to
process the mixture.
Heat in the saucepan again on low heat until
hot.
Keeps 3-5 days refrigerated.
*Original recipe by David Tinker,
Vancouver chef SERVES: 6 SOURCE: _Vegan Delights_ by Jeanne Marie
Martin posted by Anne MacLellan

1 md Onion; minced

2 tb Butter

1 Bay leaf

1/2 ts Minced thyme

1 qt Chicken or turkey stock

2 lb Tomatoes

- peeled, seeded, finely – chopped (including juice) Salt and
pepper 2 c Shredded cooked turkey

SAUTE ONION IN BUTTER until softened.
Add the bay leaf, thyme,
stock, tomatoes and salt and pepper to taste.
Simmer 20 minutes.
Add turkey and simmer 5-to-10 minutes.
Remove bay leaf and serve,
garnished with additional minced thyme if desired.

1 tb Safflower Oil

2 Onions, chopped

3 Cloves Garlic, chopped

1 lb Raw beets, chopped

2 c Shredded cabbage

2 Stalks Celery, sliced

2 md Potatoes, diced

1 md Green or red pepper, chopped

2 qt Water or Vegetable stock

1/2 lb Tomatoes, chopped

Sea salt and pepper to taste 1/2 ts Dill seeds, crushed

Juice of one lemon 3 tb Chopped fresh dill

1 c Plain low-fat yogurt

From: Gourmet Vegetarian Feasts, by Martha Rose Shuleman, 1989.
Heat oil in a large heavy-bottomed soup pot and add onion and
garlic.
Saute for a couple of minutes and then add the other
vegetables, dill seeds, salt and pepper.
Cook, stirring, for
another minute, then add water or stock.
Bring to a boil, cover,
reduce heat and cook for 1 hour.
Remove 2 cups from pot and puree
in a blender or put through a food mill.
Return to soup pot.
Correct seasonings.
Serve, topping each bowl with a spoonful of
yogurt.

1/4 lb Streaky bacon, rinds off

1/4 lb Chopped onions

1/4 lb Chopped potatoes

3/4 lb Chopped turnips

2 pt Stock

Fat for frying Chop and fry bacon and onions.
Add potatoes,
turnips and stock.
Cook gently until vegetables are soft.
Adjust
seasoning and serve.

1/4 lb Streaky bacon, rinds off

1/4 lb Chopped onions

1/4 lb Chopped potatoes

3/4 lb Chopped turnips

2 pt Stock

1 x Fat for frying

Chop and fry bacon and onions.
Add potatoes, turnips and stock.
Cook gently until vegetables are soft.
Adjust seasoning and
serve.

3/4 c Dried split peas

2 tb Margarine

1 md Onion, chopped

1 c Carrots, chopped

1 c Turnip, chopped

2 c Vegetable stock

Salt & pepper to taste Wash peas and soak them overnight in
cold water, or in hot water for one hour.
Drain them and set aside.
Heat the butter in a saucepan and saute the onion until light
brown.
Add the carrots and turnip and continue cooking 5 mins.
Add
the peas and veg stock, and stir well.
Cover the pan, bring to a
boil, and simmer 1 – 1 1/2 hours until the peas are really tender.
Stir occasionally, and add water if necessary.
Season to taste.

2 lb Turtle meat

2 tb Flour

1 ea Ham, small piece

1 ea Lemon, piece

1 x Onion, chopped

1 x Cloves

1 x Garlic

1 x Bay leaf

1 x Thyme

1 x Parsley

1 x Salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put
them aside.
Boil turtle meat 15 minutes.
Remove from heat and save
the stock.
Chop up the meat.
Brown onions in lard or vegetable oil;
add turtle meat and brown well.
Then add ham and seasonings,
stirring constantly.
Add stock and 2-1/2 to 3 quarts water with
salt and various peppers (to taste) and also the lemon, chopped
very fine.
Cook for an hour or so stirring frequently.
Types of
turtle: Softshell, snapper (Loggerhead or Alligator) or Mobilian.
Also for: Substitute Alligator meat for turtle.
Recipe date:
11/30/87

4 c Chicken stock or broth

1 tb Olive oil

4 c Leeks, white part only,

-carefully washed and -chopped 1 ts Garlic, minced

1/2 ts Ground red pepper

2 c White potatos, cut into 1/2

-inch cubes 1 c Sweet potatos, cut into 1/2

-inch cubes 1 ts Curry powder

1/2 ts Garlic powder

1 pn Turmeric, to taste

Sprig mint 1 tb Lemon juice

finely chopped red, green, and yellow peppers for garnish Heat
olive oil in a heavy-bottomed saucepan or dutch oven over medium
heat.
Add the leeks, garlic, and red pepper and saute until the
leeks are translucent, about 3 to 5 minutes.
Add the chicken stock
and bring to a boil.
Add white and sweet potatos, and return to a
boil.
Reduce the heat and simmer gently until the potatos are
tender, about 20 to 25 minutes.

Cool slightly.
Puree in a blender or food processor until smooth
and return to the pot.
Bring the puree to a simmer, then reduce the
heat.
Stir in the curry powder, garlic powder, turmeric, lemon
juice, and mint.
Simmer for another 3 to 5 minutes until the
flavors have mingled.
Serve hot with a sprinkle of chopped peppers.
Serves 6.
Posted by Alison Meyer.
Courtesy of Fred Peters.