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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Teresa Lo who wrote (1992)	4/14/2001 9:50:38 AM
From: Carolyn	Read Replies (2) \| Respond to of 25073

T, this sounds fabulous! Thanks. Now I can impress my family with all these new things!

To: Teresa Lo who wrote (1992)	4/14/2001 10:31:51 PM
From: parker_meridian	Read Replies (1) \| Respond to of 25073

Cajun Gumbo 3 cups uncooked white rice 6 cups vegetable stock 1 lb. firm tofu, cut into chunks 2 cups cooked black-eyed peas 2 cups corn 2 cups chopped collard greens 1 cup okra 1 cup diced green bell pepper 3 Tbsp. vegetarian Worcestershire sauce 1 3.5-oz. can tomato paste 2 large onions, chopped 6 cloves garlic, minced 1 jalapeño pepper, seeded and minced 1 Tbsp. black pepper 2 to 3 tsp. cayenne pepper 1 Tbsp. salt 3/4 cup minced fresh parsley 1-2 tsp. hot pepper sauce Preheat the oven to 400 degrees. Place the rice in a large roasting pan or casserole and pour the stock over it. Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour. Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice for doneness. If necessary, cook for another 30 minutes or until the rice is tender and the liquid has been absorbed. Makes 8 servings

To: Teresa Lo who wrote (1992)	4/15/2001 1:12:33 PM
From: parker_meridian	Read Replies (1) \| Respond to of 25073

Ginger-lemon-soy dressing Try this dressing to spruce up cold leftover vegetables like broccoli, cauliflower, green beans, zucchini, or a mixture. Or over a mesclun (wild greens) salad, or a mixture of pasta or rice with vegetables. The ginger gives it just the right kick! 3 ounces (6 Tablespoons) tamari soy sauce 1/4 cup fresh lemon juice 2 teaspoons sesame oil 2 teaspoons fresh ginger, finely grated or minced Whisk ingredients together in a deep bowl and serve immediately. Will keep in the refrigerator in a tightly-sealed container for a day or two; shake or whisk just before serving.