recipes

• Heat oil in large saucepan over medium heat.
• Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally.
• Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil.
• Heat to boiling.
• Reduce heat to low.
• Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally.
• Garnish with green onions.
• May be served warm or as a salad at room temperature.

To Microwave:

• In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini.
• Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking.
• Add vegetable juice, bulgur, lemon juice, and basil.
• Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking.
• Let stand, covered, 5 minutes.
• Garnish with green onions.

Crockpot:

• I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving.
• The resulting dish is indistinguishable from one made using the stove top method.
• I refuse to try the microwave method.
• I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles.

• Combine teriyaki, stir-fry sauce and cornstarch; set aside.
• Cut bell pepper in strips.
• Cut snow peas and baby corn in half. In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes.
• Add broccoli & bell pepper; stir-fry 2 minutes.
• Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary.
• Stir sauce mixture and add to tofu; cook until bubbly.
• Add all vegetables; heat through.
• Serve over hot rice.

• Cut tofu into small cubes; set aside.
• Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended.
• Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight).
• Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil.
• After several minutes, add tofu with all the marinade.
• Lower heat, continue to stir-fry until everything is hot and bubbly.
• Remove from heat and stir in cashews.
• Serve over rice.

• Sprinkle meat with salt and pepper.
• Place in crockpot.
• Combine the remaining ingredients, except parsley, and pour over meat.
• Cover and cook on LOW 10 hrs.
• Remove the meat and slice.
• Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.

• Saute onions in the olive oil. (I used cooking wine instead to cut out the fat).
• Add garlic a bit later.
• After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like.
• Fry for a couple of minutes.
• Next, add the peppers, saute them for a few minutes.
• Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture.
• Cook on low about 10 hours.
• Serve with grated cheddar and cashew nuts, if desired.

• This roast needs no prior browning.
• Meat brown in the slow cooker and forms a brown gravy.
• Prepare vegetables separately.
• Sprinkle onion soup over the bottom of the crock pot.
• Add pot roast.
• Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH.
• Pour accumulated juices into a saucepan; skim off fat.
• Add flour-water paste and bring to the boil, stirring constantly until thickened.
• Serve over sliced meat.

• Season the beef with salt and pepper and brown on all sides in lard.
• Remove the beef and add the chopped onion and carrot to the fat.
• Cook until the onion is soft and golden.
• Put the vegetables into the crockpot and put the beef on top.
• Bring the stock with the bay leaf to the boil and pour over the meat.
• Cover and cook on HIGH 30 mins., then on LOW 8-9 hrs.
• If liked a little flour may be mixed with cold water and stirred into the crockpot an hour before serving to make a thick gravy.

• Parboil cabbage and separate the leaves.
• Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
• Grate potatoes, small inner leaves of cabbage, and one of the onions.
• Mix together.
• Add rice, dill, and black pepper.
• Beat egg whites until frothy and add to potato mixture.
• Set aside two or three of the largest leaves.
• Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture.
• Fold up bottom of leaf, then fold in the sides, and roll up.
• Secure with toothpick if necessary.
• Slice the reserved leaves and line the bottom of crock pot with them.
• Slice second onion and layer on top of cabbage.
• Add tomatoes, apple, and ginger.
• Place rolled stuffed cabbages into pot.
• Cook at low heat for 4 to 5 hours.

• Throw all ingredients into the crockpot, add water to top veggies (it makes a sort of “gravy”) and cook on high for 4 hours.

• Heat butter in large skillet, and brown chicken.
• Remove chicken pieces to slow cooker as they brown.
• Combine all other ingredients, except flour, mix well and pour over chicken.
• Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender.
• Remove 1 cup of sauce from the pot and combine with flour, mixing well.
• Return sauce – flour mixture to pot.
• Turn pot on HIGH, and cook additional half hour.