-=> Quoting Sandra Barriage to GHISLAINE DUMONT <=-
 -=> Quoting GHISLAINE DUMONT to Sandra Barriage <=-
 
  Hello Sandra.
 
 SB> Thank you very much Ghislaine, I do appreicate it, as I prefer to make
 SB> my owm pizzas nowday, not just money wise, but also I have to watch my
 SB> fats  and such, and this way I can control what I put on.
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Galloping Horses  Vegetarian Version
 Categories: Appetizers, Thai, Snacks, Vegetarian
      Yield: 6 Servings
 
  1 1/2 tb Garlic, chopped
  1 1/2 ts Cilantro root, chopped
      1 ts Sake
     16 ea Peppercorns, whole or ground
      4 tb Vegetable oil
     10 oz Fresh shiitake mushrooms,
           -- thinly sliced
MMMMM-------------------------SEASONINGS------------------------------
      2 tb Soy sauce
  1 1/2 tb Sugar
    3/4 c  Peanuts, chopped
      1 lg Pineapple, peeled
MMMMM--------------------------GARNISH-------------------------------
      3 ea Red chili peppers, seeded &
           -- cut into slivers
           Whole fresh cilantro leaves
 
  Using a blender or mortar & pestle, blend the garlic, cilantro roots,
  sake & peppercorns into a paste.  Add the vegetable oil to a skillet
  over medium heat.  Add the paste & stir-fry until the aroma is
  released, a few seconds. Add the shiitake & stir-fry until cooked.
  
  Add all the seasonings & fry until the sugar is blended into the
  mixture. Remove from the heat & let cool.
  
  Slice pineapple into 1/2" thick rings & then cut the rings into 1/2"
  X 1 1/2" chunks.
  
  Put a small amount of the cooled stir-fry mixture on each pineapple
  chunk. Decorate each "horse" with a few slivers of chili & a cilantro
  leaf.
  
  VARIATION: Replace the pineapple with either navel oranges or firm
  avocado slices.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Great Vegetarian Chili
 Categories: Vegetarian, Main dish, Chili
      Yield: 5 Servings
 
      1 c  TVP; reconstituted
  1 1/2 c  Finely chopped onions
  1 1/2 ts Minced fresh garlic
    1/3 c  Chopped canned green
           -chiles, undrained
      1 c  Diced tomatoes
    1/2 ts Vegit (salt substitute)
      1 ts Dried leaf oregano
      1 ts Cumin
  1 1/4 ts Chili powder
      3 c  Canned red kidney beans,
           -drained & rinsed
  1 1/2 c  Low-sodium tomato juice
 
  Combine the onion & garlic in large skillet or saucepan & cook,
  covered, over low heat until soft, stirring frequently to prevent
  scorching.
  
  Add all other ingredients and mix thoroughly.  Cook over medium heat
  until bubbling hot.
  
MMMMM
 
... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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