Recipes by Shannon,  Arizona - USA

Recipes: Page One, Page Two, Page Three, Page Four, 
Page Five

VEGETARIAN STUFFED MUSHROOMS 

24 med. size mushrooms
2 tbsp. olive oil
4 tbsp. grated onion
1/2 c. diced celery
1 tsp. dill weed
1/2 tsp. dried parsley
1/8 tsp. red pepper
8 oz. Gruyere cheese (1 c. grated)

Mince mushroom stems.  Heat oil in skillet and sauté mushrooms with onions and celery over fairly high heat, stirring often.  When vegetables  are tender and moisture has evaporated, lower the heat, add herbs  and cook a minute longer.  Let mixture cool a bit, then stir in the cheese. Preheat oven to 450 degrees; grease a baking pan.  Heap  filling into mushroom caps and place in pan.  Bake 10-15 minutes.   Serve hot. May use Swiss cheese in place of Gruyere cheese.   24 servings.

VEGETARIAN  STUFFED  GREEN  PEPPERS 

1. Make 2/3 cup wild rice
2/3 cup brown sugar
(Boil 3 cups water, add rice, simmer for 25 minutes.) 
2.  Cut tops off 6 green peppers, remove seeds and core. 
3.  Boil green peppers for 5 minutes.  Rinse with cold water and drain.
4.  Dice:
3/4 c. green olives
3/4 c. black olives 
3/4 c. mushrooms
4 hard boiled eggs
5.  Sauté onions until tender.
Add 1 cup water, rice, olives, mushrooms and eggs.  Turn off heat and mix. Add freshly ground pepper.
6.  Stuff peppers.
7.  Put 1 can stewed tomatoes in bottom of baking dish, place peppers upright in dish.
8.  Cover loosely with foil, bake 30 minutes at 350 degrees.

VEGETARIAN  PIZZA 

Press 2 containers of crescent rolls on bottom of large cookie sheet. Bake at 350 degrees for 10 minutes. Cool. Mix: 1 c. mayo
1 pkg. Hidden Valley Ranch powder
Spread on crescent rolls.  Top with shredded cheese and any raw vegetables: Mushrooms, onions, cauliflower, broccoli, tomato, green pepper, celery, radishes, or olives.  Chill overnight.  Cut and serve.

VEGETARIAN  BLACK  BEAN  CHILI 

1/3 c. oil
2 onions chopped
1 1/2 tbsp. oregano
3 tsp. sweet paprika
3/4 tsp. cayenne
3 tbsp. chili powder
3 c. canned tomatoes, drained and
5 garlic cloves, minced
2 jalapeno peppers, peeled and minced
3 c. dried black beans
2 bay leaves
1/4 c. chopped fresh coriander
2 c. Monterey Jack cheese, grated
1  c. sour cream 

Heat oil in large skillet.  Add the onion and sauté for 5 minutes. Add cumin seed, oregano, paprika, cayenne and chili powder. Sauté 5 minutes more.  Add the tomatoes, garlic, and jalapeno pepper. Simmer for 15 minutes. Put all ingredients in 5 quart crock pot.  Add black beans, bay leaf and 3 cups of water.  Bring to a boil, then simmer on low until beans are very soft.  Add more water to keep beans covered. When ready to serve, stir in the coriander.  Divide grated cheese among
the serving bowls.  Ladle the chili over cheese, top with sour cream.

VEGETARIAN  CABBAGE  ROLLS 

1 med. onion
1 tsp. garlic powder
2 tbsp. oil
2 sm. cans tomato sauce
1 sm. can tomato paste
3 tbsp. water
1 tbsp. parsley flakes
1/4 tsp. salt
Salt, pepper & oregano to taste
Honey to taste
1 med. cabbage
1 c. rice, uncooked
1 egg
1 tsp. curry powder 

Dice and fry onion and garlic powder in oil until golden brown; set aside. Sauce:  Combine tomato sauce and paste with water, salt, pepper, oregano and honey.  Blend in 2 tablespoons of the onion mixture. Cover and simmer in saucepan. Cook rice until tender.  Wash cabbage; remove  12 outer leaves carefully. Steam or cook until tender.  Mix remaining onion mixture, rice, parsley, egg and 2 tablespoons tomato sauce.  Put in cheese, salt and curry powder (secret to good taste).  Spread out leaves and fill with rice mixture.  Roll up and secure with toothpicks. Fry in oil (optional).  Put in tomato sauce and simmer 10-15 minutes.

VEGETARIAN  SKILLET  (SHAKSHOOKAH)

1/2 c. olive oil
1 garlic clove
1/2 c. chicken broth
2 med. green bell peppers, diced
2 lg. potatoes, cubed
4 med. tomatoes, diced
2 med. zucchini, diced
Salt and pepper to taste
1/2 sm. eggplant, unpeeled, diced (optional)
 6-8 eggs

Heat olive oil in large skillet.  Add garlic.  Cook until golden. Discard garlic. Add onions to hot oil.  Sauté until tender.  Add broth or water, green peppers, potatoes, tomatoes, zucchini, salt and pepper.  Add eggplant (optional).  Mix well.  Cover.

VEGETABLE  STEW  (VEGETARIAN)

4 tbsp. olive oil
4 clove garlic, minced
2 onions, sliced
4 carrots, peeled and cut into 1 inch
2 stalks celery, cut into 1/2 inch
2 c. fresh peas
1 (18 oz.) can stewed tomatoes
2 lg. potatoes, peeled and cut
1 (28 oz.) can crushed tomatoes
1 tsp. oregano
8 leaves fresh basil, coarsely chopped
10-12 mushrooms, quartered  

In large pan heat oil, add garlic and onions.  Sauté for a few minutes, then add carrots, potatoes, celery, and peas. Add both kinds of tomatoes, oregano and basil.  Simmer for 40 minutes until carrots are just tender. Add mushrooms. Cook 2-3 minutes more.