-=> Quoting Sandra Barriage to GHISLAINE DUMONT <=-
 -=> Quoting GHISLAINE DUMONT to Sandra Barriage <=-
 
 -=> Quoting Sandra Barriage to All <=-
 
  Hello 
  
 SB> Wow lots of recipes, they all look just great and basically what I am
 SB> looking for .
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curtin Aikens Vegetarian Dressing
 Categories: Poultry, Dressings, Stuffing, Side dish, Vegetarian
      Yield: 12 Servings
 
      2    8"x8" pans corn bread
           -crumbled
      8 sl Wheat bread
           -toasted and crumbled
     16    Soda crackers; crumbled
      3    Eggs; beaten
    1/4 c  Buttermilk
      1    Stick margarine; softened
      1 tb Fresh sage
    1/4 c  Sour cream
  2 1/2 c  Vegetable broth
      3 lg Onions; diced
      4    Ribs celery; diced
 
  In a mixing bowl, combine corn bread, wheat bread, crackers, eggs,
  buttermilk, margarine, sage, and sour cream. Bring broth to a boil in
  a 2-quart saucepan. Add onions and celery. Simmer over medium heat
  for 15 minutes, or until vegetables are tender.  Add broth mixture to
  ingredients in bowl and mix thoroughly. Put into a large, shallow
  baking dish. Bake at 350-degrees F. for 40-50 minutes, or until
  golden-brown and set in the middle.  When a straw inserted at the
  center comes out clean, the dressing is done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dorothys Mostaccioli Vegetarian Pasta with Walnuts
 Categories: Pasta, Vegetarian, Nuts, Tomatoes
      Yield: 4 Servings
 
MMMMM----------------VEGETARIAN PASTA /W WALNUTS---------------------
MMMMM-------------------------THE SAUCE------------------------------
      3    Onions, yellow; chopped
      2    Shallots; chopped
      3    Garlic cloves; chopped
    1/2 c  Oil, Olive
      3 tb Oil, Pepper Sherry *
    1/2    Walnuts; coarsely chopped
      2 ts Oregano, dried
    1/3 c  Basil leaves
           - sliced in fine ribbons
           - Save the top centers
           - (florets) of the basil
           - for garnish
     28 oz Tomatoes, crushed
           - (canned)
      1 c  Wine, Burgundy
    1/2    Bell Pepper, red
           - julienne cut
      3    Zucchini, baby size
           - julienne cut
           Pepper, Red Crushed flakes
           Salt
MMMMM-------------------------THE PASTA------------------------------
      3 c  Mostaccioli
           - (macaroni)
MMMMM------------------------THE TOPPING-----------------------------
           Cheese, Mozzarella
           - Shredded
           Basil leaves; for garnish
 
  =========================== > Directions < =========================
  
  Cook the pasta according to package directions.
  
  In a large skillet or sauce pan: Heat the Olive Oil and the Sherry
  Pepper Oil. Add and Saute the Oregano, Onions and Shallots until
  almost translucent before adding the garlic and walnuts. Add the
  walnuts and garlic. Saute, without letting the garlic brown. Add the
  crushed Tomatoes and Burgundy wine and Basil. Cook slowly over a low
  heat, uncovered.
  
  In a microwave oven: Cover and cook the julienned Red Pepper for 1
  minute. Set aside. Cover and cook the julienned Zucchini for 2 to 3
  minutes. Set aside. The Red Peppers and Zucchini will maintain their
  pretty coloring by cooking "al dente" in the microwave.
  
  When the tomato sauce has been reduced and is the consistency
  desired, add the Red Peppers and Zucchini.
  
  Heat the Broiler.
  
  Drain the cooked pasta.  (Because water can cling to the insides of
  these little "macaroni pipes", I give the pasta a few spins in my
  Lettuce Spinner.)  Add the pasta to the tomato sauce and toss.
  
  Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired.
  
  Transfer the Pasta and Sauce to a oven proof serving dish. Liberally,
  sprinkle shredded Mozzarella Cheese on top of the Pasta mixture. Place
  under the broiler until the cheese melts.  Remove from the oven and
  garnish with the Basil florets and leaves.
  
MMMMM
 
... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
---------------