Veggie Oat-Burgers

4 c Water
1/2 c Salt-reduced soy sauce or
-tamari 1/2 c Nutritional yeast
1 lg Onion diced
1/2 tb Garlic powder
1 tb Each Oregano and Basil,
-dried 1 ts Liquid smoke (optional)
-Mushrooms, fresh or canned -(optional) 1/4 c to 1 c 4 1/2 c Old fashioned rolled oats
Bring all ingredients except the oats to a boil. Turn heat to low and stir in 4.5 cups rolled oats. Cook for about 5 minutes until the water is absorbed. Don't overcook. If it is too soupy, add some oats at about 5 minutes and cook for only a few more minutes until thickened. Fill a rectangular non-stick baking pan with the mixture (makes square patties, easier than forming little circles). The pan could be anywhere from 9 x 18 inches (22.5 X 45 cm.), 12 inches (30 cm.) square or larger to make patties about a half-inch (1.3 cm.) thick. If too thin they'll be tough and will dry out. Total cooking time is 45 minutes. Bake at 350 F. for 25 minutes. Then use a utensil that won't scratch your pan to cut the giant burger into 3.5" to 4" (10 cm.) square burgers and flip them over. Cook another 20 minutes. Serve in buns or as a main course, hot or cold. Can be frozen.

Walnut Rosemary Quinoa

1 tablespoon oil, sesame
1 each onion, small
1 1/4 cup quinoa, thoroughly rinsed
1 each bell pepper, red, small, diced
3 cup water
1 teaspoon soy sauce
1 teaspoon rosemary, fresh or 1/2 ts dried
1 cup peas, fresh or frozen
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. Heat oil in a saucepan and add onion and quinoa. Saute over medium heat, stirring constantly for 3 minutes. Add red bell pepper and saute an additional 2 minutes. Add water, soy sauce and rosemary. (If using fresh peas, add them now.) Bring contents to a boil; cover and simmer 15 minutes. Meanwhile, roast walnuts in 350 degree oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve.

Whole Wheat Flatbread (Chapati)

2 1/4 c Durum flour
1/2 ts Sea salt
1 tb Canola oil
2/3 c -Very warm water
Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes. Return dough to bowl, cover with a towel and set aside in a warm place for one hour. Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.) Cover and place in a warm oven while cooking remaining chapatis. Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium
HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour. Spread with margarine or butter after cooking to maintain moistness. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

Hot Beacon Dressing

1 egg - beaten
1/4 cup sugar
1/4 tsp. cornstarch
1/2 tsp. mustard
1/4 cup vinegar
1/4 cup water
1/4 lb.bacon - fried, drained, and broken in bits
Preparation - In saucepan combine all ingredients except bacon. Cook over medium heat until
dressing thickens slightly. Remove from heat & stir in bacon bits. Mom always used this dressing on
endive topped with hard-boiled egg slices. Use this dressing on dandelion salad too.

Stuffed Mushrooms

18 large mushrooms
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup walnuts, finely chopped
1 shredded wheat biscuit, crushed
1 tablespoon Parmesan cheese, grated
pepper to taste
1/2 teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon oregano
Preheat the oven to 350 degrees. Clean mushrooms and wipe dry.
Remove stems and chop fine. Heat oil in a skillet over medium high
heat and saute chopped mushroom stems, onions, garlic and walnuts
until onion is tender. Remove from heat.
Stir in shredded wheat, cheese, basil, parsley, oregano, and pepper.
Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a
shallow baking dish and sprinkle tops with paprika.
Bake 20 to 25 minutes or until mushrooms are tender.

Grilled Leek And Sweet Pepper

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips
Prepare a medium−hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.

Italian Pasta Salad

Serving Size : 8
3 cups macaroni -- cooked, drained, rinsed & cooled
1/3 cup parmesan cheese
1/2 cup pitted ripe olive -- slices
3 cups broccoli florets
3/4 cup red bell pepper -- sliced
1/2 cup red onion -- slices
8 ounces fat-free Italian dressing
Mix first 6 ingredients together in large bowl.
Pour on the dressing and mix.
Refrigerate for several hours.