i want some thai food recepies...only VEGETARIAN recepies...?

Question

hey people...i want some good thai food recepies..they should be vegetarian only cuz im a vegetarian. plzz...find some nice recepies...atleast2-3 so that i can give u 10points....pls reply if u seriously know any recepies...specially thai people on yahoo answers...u may know the best!! thanx a million!!

Answer 1

You'll find lots of nice recipes to choose from on this page:
http://www.ivu.org/recipes/eastasia/

Enjoy!

Answer 2

Check out this page. Their food categories are split up by region. I'm sure you can find some good vegetarian recipes in the Thai section: http://www.recipesource.com/ethnic/asia/thai/

And alternatively you can probably find some good Thai in the vegetarian section: http://www.recipesource.com/special-diets/vegetarian/

This is where I always go when I want to experiment with foods from different ethnic backgrounds. Happy Cooking!

Answer 3

Thai Sauce (For salads or main dishes)

To make salad sauce:-
6 tablespoon fish sauce
2 tablespoon sugar
Juice of 2 large green limes
1 large red chili to be diced
1 stalk of coriander to be chopped coarsely

Any type of garden vegetables (such as lettuces, french beans, tomatoes, cabbages, etc.) can be used with this salad sauce.

You can even use this sauce to stir-fry noodles or with spaghetti, adding vegetables accordingly.

Enjoy!

Answer 4

PEANUT SOUP>>>>....in a pot add 4 cups vegetable stock...2 tbsp soy sauce...2 tbsp molasses...3 cloves pressed garlic...bring this to a boil for 15 min...then wisk in 1/2 cup peanut butter and simmer for about 5 more mins.....when ready to serve stir in a 1/2 cup peanuts...1/2 cup scallions cut into rouinds...1/2 cup shredded carrots..........garnish with green onion tops cut into strips....oh yeah sometimes i add for garnish with onion a sprinkle of grated coconut....

Answer 5

i'm a vegetarian yet toddlers prefer some meat to assist them develop up healthful all of the veggie toddlers i've got considered have been extremely frail and mild and companies to coughs and colds

Answer 6

fruit pizza

Answer 7

Pilgrim's Lentil Pottage Recipe
INGREDIENTS:

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 teaspoons olive oil
2 cloves garlic -- finely chopped
1 medium onion -- chopped
8 cups cold water
1 1/2 cups lentils -- rinsed and drained
3 tablespoons ketchup
1/8 teaspoon ground cloves
1 1/2 teaspoons salt and pepper -- or to taste
dash freshly ground black pepper

DIRECTIONS:

In a large soup kettle, heat oil over medium heat. Stir in garlic, carrots and onion. Cook, stirring constantly, until vegetables wilt but not brown.

Add water, lentils, ketchup, cloves and salt; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, 45 minutes or until lentils are tender. If soup gets too thick, add more water.

Reheat before serving, adding pepper. Add vinegar, wine or lemon juice for extra flavor.

NOTES : For a variation, refrigerate overnight to allow flavors to blend.

Baked French Fries

Serving Size : 8 Preparation Time :0:50
Categories : American Starchy Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
4 baking potatoes -- sliced into strips
pan spray
salt & pepper -- to taste

1. Preheat oven to 450 degrees. Soak potato strips in ice water for 15 minutes.

2. Pan spray two 9x13-inch cookie sheets. Drain potatoes, pat dry, and place on cookie sheets. Bake for 30 minutes, or until golden. Salt and pepper to taste.



Banana Muffins

Serving Size : 18 Preparation Time :1:00
Categories : American Breads
Breakfast Cereals/Grains
Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
3 very ripe bananas (about 1 1/2 cups puree)
1/2 cup apple juice, frozen concentrate
2 tablespoons apple juice, frozen concentrate
1 tablespoon orange juice, frozen concentrate
2 tablespoons vegetable oil
1 teaspoon fresh lemon juice
1 1/4 cups whole-wheat flour
3/4 cup wheat germ
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup raisins or chopped dates
1/2 cup walnuts -- coarsely chopped
2 egg whites

Preheat oven to 375 degrees.

Process the bananas, juice concentrates, oil, and lemon juice in a blender until smooth. Combine the flour, wheat germ, cinnamon, and baking powder in a mixer bowl.

Stir the banana mixture into the dry ingredients to make a thick batter; then stir in the raisins and walnuts.

Beat the egg whites until stiff. Gently fold into the batter.

Spoon the batter into 18 muffin cups coated with vegetable cooking spray. Bake for 20 to 25 minutes. Remove from the tins immediately.

2 muffins = 1 1/2 Whole-Grain servings; 1 Other Fruit serving.



Classic Black Bean Soup

Serving Size : 6 Preparation Time :3:30
Categories : American Healthy And Hearty
Legumes Main Course
Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 3/4 cups black beans -- soaked overnight
12 cups water
2 teaspoons olive oil
1 1/2 cups onion -- diced
2 teaspoons garlic -- minced
1/2 cup green onion -- diced
3/4 cup carrot -- diced
3/4 cup red bell pepper -- diced
2 teaspoons ground sage
1 bay leaf
1 teaspoon ground rock salt or salt-free seasoning
2 teaspoons powdered vegetable broth (1 veg. buillion)
dash freshly ground pepper -- to taste

Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans.

In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top.

Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick.

At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.


Corn Berry Muffins


Serving Size : 12 Preparation Time :0:45
Categories : American Breads
Breakfast Cereals/Grains
Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 cup whole-grain cornmeal
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 1/2 teaspoons baking soda
2/3 cup low-fat buttermilk
1/4 cup apple juice, frozen concentrate
3 tablespoons apple juice, frozen concentrate
2 egg whites -- lightly beaten
1/4 cup vegetable oil
1 2/3 cups fresh or frozen blueberries (or raisins)
vegetable cooking spray

Preheat oven to 400 degrees.

Combine the cornmeal, flour, wheat germ, and baking soda in a mixing bowl. Beat the buttermilk, juice concentrate, egg whites, and oil in separate bowl. Add the liquid ingredients to the dry ingredients and blend well with a few strokes.

Fold in the blueberries or raisins until distributed evenly.

Spoon the batter into 12 muffin cups coated with vegetable cooking spray. Bake until lightly browned, about 20 minutes. Remove from the tins immediately.

2 muffins = 1 Whole Grain Serving



Cranberry-Orange Relish

Serving Size : 1 Preparation Time :0:45
Categories : American Fruit
Salsa & Chutneys Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 pound fresh or frozen cranberries
1 thin-skinned organic orange. no seeds -- washed and cut
2 cups sugar

TWO DAYS BEFORE:

Combine cranberries and orange in bowl of food processor. Chop into fine small bits being careful not to over puree. Transfer mixture to a large mixing bowl; add sugar and stir well. Transfer mixture to a jar; cover tightly. Allow to macerate in the refrigerator 2 days before using. Makes about 3 1/2 cups.

NOTES : When using unpeeled oranges or zest in recipes, use organic fruit to avoid possible pesticide residue on the fruit skin. If organic oranges are not available, scrub orange thoroughly before using.


Cranberry-Pineapple Relish

Serving Size : 1 Preparation Time :0:45
Categories : American Fruit
Salsa & Chutneys Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 pound fresh or frozen cranberries
1 cup pineapple -- chopped
2 cups sugar

TWO DAYS BEFORE:

Combine cranberries and pineapple in bowl of food processor. Chop into fine small bits being careful not to over puree. Transfer mixture to a large mixing bowl; add sugar and stir well. Transfer mixture to a jar; cover tightly. Allow to macerate in the refrigerator 2 days before using. Makes about 3 1/2 cups.


Crisp Candied Sweet Potatoes


Serving Size : 8 Preparation Time :1:00
Categories : American Starchy Vegetables
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
6 large sweet potato
2 tablespoons margarine
3/4 cup dark brown sugar
1/2 cup water
pinch salt
pinch ground ginger

Place potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking. When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. (If desired, this can be done the day before.)

In a large nonstick skillet, melt margarine. Add brown sugar, water, salt, and ginger. Bring to a simmer; add half of potato slices in one layer. Cook at a slow boil over medium heat until potatoes are brown and crisp around edges. Turn; brown other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove. Add remaining potatoes to skillet; cook as the first batch. Serve immediately.



Double Crust Pie Pastry

Serving Size : 16 Preparation Time :0:20
Categories : American Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 cups flour
1 teaspoon salt
2/3 cup margarine
7 tablespoons cold water

Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.



Fluffy Garlic Mashed Potatoes

Serving Size : 8 Preparation Time :1:40
Categories : American Starchy Vegetables
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 large head garlic, split in half horizontally
1 teaspoon olive oil
3 large baking potatoes -- peeled & quartered
3 tablespoons low-fat margarine
1 cup low-fat milk or soymilk
salt -- to taste
1/4 teaspoon ground white pepper

Preheat oven to 350 degrees.

Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes, or until soft. Cool, then squeeze garlic out of skins; refrigerate. Discard skins. (If desired, garlic can be roasted the day before.)

Cover potatoes with water, add salt and bring to a boil. cover; cook 20 to 30 minutes, or until fork-tender. Drain; reserve cooking water. Mash potatoes well. Add garlic, margarine, salt, pepper and milk or soymilk. Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes are fluffy and light but still hold shape.


Hearty Split Pea Soup with Beans and Barley

Serving Size : 6 Preparation Time :3:00
Categories : American Cereals/Grains
Healthy And Hearty Legumes
Main Course Soups & Stews
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
14 cups water
2 cups onions -- diced
1 1/2 cups carrots -- diced
2 cups celery -- diced
2/3 cup fresh parsley -- minced
4 green onion -- thinly sliced
2 cloves garlic -- minced
1 medium zucchini -- quartered & sliced
1/3 cup green split peas
1/3 cup yellow split peas
2 1/2 tablespoons barley
2 tablespoons baby lima beans or other tiny white beans
3 tablespoons ajuki beans
1 tablespoon powdered vegetable broth
dash seasoned salt or any salt-free seasoning
dash freshly ground pepper

Bring water to a boil in a large soup pot. Add the ingredients in the order given, except for teh salt and pepper, which can be added at the end o fthe cooking time.

Return soup to a boil, skimming off any foam or scum that comes to the surface with a large spoon. (Repeat this skimming process several times in the first half-hour of cooking, until no more scum forms.) Cover and reduce heat to medium-low.

Simmer soup for 2 1/2 hours, stirring periodically to ensure that the barley isn't sticking. At end of cooking time, adjust seasonings to taste.


Single Crust Pie Pastry


Serving Size : 8 Preparation Time :0:15
Categories : American Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 1/4 cups flour
1/2 teaspoon salt
1/3 cup margarine
4 tablespoons cold water

Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.


Super Soy Burgers

Serving Size : 8 Preparation Time :0:50
Categories : Legumes Vegetarian
Diner And Grill American
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
Pan spray
1 1/2 cups soybeans -- cooked and mashed
3/4 cup brown rice -- cooked
1 egg
3 tablespoons soy sauce
5 scallion -- minced
1 tablespoon nutritional yeast
1 tablespoon cornstarch
2 tablespoons dijon mustard
2 tablespoons fresh mixed herbs -- chopped
salt & pepper -- to taste

1. Preheat oven to 400 degrees.

2. In a large bowl, thoroughly combine all ingredients. Let rest for 15 minutes.

3. Form mixture into 8 patties. Place on cookie sheet and bake for 30 minutes, or until golden brown.

NOTES : Makes 8 4-ounce patties.

Banana Rice Pudding


Serving Size : 6 Preparation Time :0:40
Categories : Cereals/Grains Desserts
Fruit Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a biol, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.

Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.



Banana-Nut Muffins


Serving Size : 10 Preparation Time :0:45
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 3/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
1/2 cup milk
1/3 cup cooking oil
1 cup bananas -- mashed
1/2 cup chopped nuts

Preheat oven to 400 degrees.

In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.



Blueberry Muffins


Serving Size : 10 Preparation Time :0:45
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 3/4 cups flour
1/4 cup sugar
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
3/4 cup milk
1/3 cup cooking oil
3/4 cup fresh or frozen blueberries -- thawed

Preheat oven to 400 degrees.

In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.


Cantaloupe Melba


Serving Size : 8 Preparation Time :0:00
Categories : Desserts Vegetarian
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 cups Fresh raspberries*
1/3 cup Sugar
2 tablespoons Orange-flavored liqueur**
2 each Cantaloupes
3 cups Raspberry sherbet

* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional)

In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.

Halve cantaloupes and remove seeds; peel and cut into thin slices.

Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.

Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.

Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.

Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories.


Cheese Cake

Recipe By : Uta Robinson
Serving Size : 1 Preparation Time :1:30
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
100 grams butter
100 grams sugar
100 grams margarine
2 eggs
1 teaspoon vanilla extract
200 grams flour
1 1/2 teaspoons baking powder
dash milk
8 ounces cream cheese
500 grams cottage cheese -- small curd
8 ounces sour cream
200 grams sugar
2 egg
3 egg whites
3 egg yolks
5 tablespoons cornstarch
5 tablespoons flour

Mix together butter, sugar, margarine, eggs, vanilla extract, flour, baking and dash milk till smooth. Line form with wax paper and smooth dough along sides and bottom of form.

Preheat oven to 350 degrees.

Mix cottage cheese, cream cheese, and sugar. Then add 2 whole eggs and 3 egg yolks. In a separate bowl, beat 3 egg whites until stiff. Fold gently into cheese filling.

Add cheese filling to form. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upside down on cooling rack. When cool invert onto serving platter.


Cranberry Muffins

Recipe By : Betty Crocker New CookBook, pg 87
Serving Size : 10 Preparation Time :0:45
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 3/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
3/4 cup milk
1/3 cup cooking oil
1 cup fresh or frozen cranberries -- coarsely chopped

Preheat oven to 400 degrees.

In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add cranberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.

Double Crust Pie Pastry

Recipe By : Betty Crocker New CookBook, front inside cover
Serving Size : 16 Preparation Time :0:20
Categories : American Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 cups flour
1 teaspoon salt
2/3 cup margarine
7 tablespoons cold water

Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.


Napolean's Hutchen

Recipe By : Uta Robinson
Serving Size : 1 Preparation Time :0:45
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
250 grams flour (about 2 cups)
3 egg yolks
125 grams sugar (about 1 1/2 cups)
125 grams margarine
3 egg whites
125 grams almonds (about 2 cups) -- finely ground
80 grams sugar (about 1/4 to 1/2 cup)

Mix together first four ingredients: flour, egg yolks, sugar and margarine in a large bowl. Knead well on lightly floured surface. Set aside.

Beat egg whites till stiff. In separate bowl mix together almonds and sugar. Fold into egg whites until nearly smooth.

Preheat oven to 325 degrees.

Roll out dough, cut circles. Put teaspoon of filling into each circle and pinch together to make a hat. Keep rolling remaining dough to cut circles till dough is gone. Place hats on lightly greased cookie sheet and bake for 15 to 20 minutes or until lightly browned.

NOTES : One - 1/2 cup - stick of margarine is approximately equal to 110 grams.


Pecan-Topped Brie

Recipe By : Paulette Mitchell, Veg. Menu Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Appetizers Desserts
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
8 ounces Brie -- whole cheese
2 teaspoons butter -- melted
1/4 cup pecan halves
2 apples -- cut in wedges
2 pears -- cut in wedges

Preheat oven to 350 degrees.

Place Brie in a 6-inch round baking dish; brush with melted butter. Arrange pecan halves decoratively on top. Bake just until cheese begins to melt, 10 to 15 minutes. To serve, scoop up with apple or pear wedges, or spread on slices of bread.




Single Crust Pie Pastry

Recipe By : Betty Crocker New CookBook, front inside cover
Serving Size : 8 Preparation Time :0:15
Categories : American Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 1/4 cups flour
1/2 teaspoon salt
1/3 cup margarine
4 tablespoons cold water

Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.


Spritz

Recipe By : Uta Robinson
Serving Size : 1 Preparation Time :1:30
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 1/2 cups butter or margarine
3/4 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups flour
1 teaspoon baking powder

Preheat oven to 400 degrees.

Cream butter and sugar. Add egg, vanilla, and almond extracts. Beat well. Add flour and baking powder gradually mixing well. Force dough through cookie press into ungreased cookie sheet. Bake about 7 to 8 minutes. Cool



Stollen

Recipe By : Uta Robinson
Serving Size : 1 Preparation Time :1:30
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 pound flour
125 grams sugar (1/2 cup)
125 grams margarine
1 1/2 teaspoons vanilla extract
2 teaspoons baking powder
2 eggs
125 grams raisins
125 grams corinthen (special raisins)
1/2 pound cottage cheese (small curd)
125 grams nuts (1 1/2 cups)

On a large mixing surface, mix together flour, sugar, and baking powder. In a well in the center, place the margarine, vanilla extract, and eggs. With a sharp knife cut up and miix the margarine pieces in the mixture till dough is consistency of peas.

Preheat oven to 325 degrees.

Add on top the raisins, corinthen, cottage cheese and nuts. Mix and then knead together well. Form into one large loaf or two small loaves. Place on lightly greased cookie sheet with aluminum foil inbetween loaves. Brush lightly with melted butter. Bake for 1 hour. Brush once or twice more during baking.

Sugar Coated Pecans

INGREDIENTS:

* 1 egg white
* 1 tablespoon water
* 1 pound pecan halves
* 1 cup white sugar
* 3/4 teaspoon salt
* 1/2 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.