Guest guest Posted October 15, 2009 Report Share Posted October 15, 2009 Is there some kind of vegan cheese? The problem would be with the melting I guess, thats why I use Velveeta, regular cheese doesn't melt good for this, it clumps. Sorry, Fall just always makes me think of soup, even if its still 85 here LOLDyane> > > >> > > > A few of you asked about some good vegetarian recipes so I am> sending some. I hope you enjoy them. Joyce Rudy AZ birds> > > > Marsala Mushroom Sauce> > > >> > > >> > > > MARSALA MUSHROOM SAUCE> > > >> > > > Preparation Time: 15 minutes> > > > Cooking Time: 15 minutes> > > > Servings: makes 3 ½ cups> > > >> > > > 2 leeks, sliced (white and light green part only)> > > > ¾ pound fresh mushrooms, sliced> > > > 3 ½ cups water> > > > ½ teaspoon leaf oregano> > > > ½ teaspoon leaf sage> > > > ¼ cup soy sauce> > > > 1/8 cup Marsala wine> > > > 3 ½ tablespoons cornstarch mixed in ¼ cup cold water> > > >> > > > Place leeks and mushrooms in a pot with ½ cup of the water.> Cook, stirring occasionally, for 5 minutes. Add the remaining water, the> oregano, sage, soy sauce and wine. Bring to a boil, reduce heat and> simmer uncovered for 8 minutes. Add the cornstarch mixture and cook and> stir until thickened.> > > >> > > > Hint: This delicious sauce may be used as a topping for grains,> potatoes or vegetables.> > > >> > > > <mailto:?subject=Dr. McDougall's Newsletter & body=Check out Dr.> McDougall's Online Newsletter:> http://www.mcdougall.com/misc/2004nl/0412100.htm<http://www.mcdougall.com/misc/2004nl/0412100.htm>>> > > >> > > >> > > > You may subscribe to this free McDougall Newsletter at> http://www.drmcdougall.com<http://www.drmcdougall.com/><http://www.drmcdougall.com/<http://www.drmcdougall.com/>>> > > > Newsletter> archive<http://www.nealhendrickson.com/mcdougall/archives.htm<http://www.nealhendrickson.com/mcdougall/archives.htm>>> > > >> > > >> > > > 2004 McDougall All Rights Reserved> > > >> > >> >> >> >> >> >> >> >> >> > > <http://www.smileycentral.com/dl/index.jhtml?partner=ZSzeb114_ZSYYYYYYYY\> US & utm_id=7922<http://www.smileycentral.com/dl/index.jhtml?partner=ZSzeb114_ZSYYYYYYYYUS & utm_id=7922>>> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2009 Report Share Posted October 15, 2009 Until Vegan starts including steak, count me out....lol > > > > > > > > > > A few of you asked about some good vegetarian recipes so I am > > sending some. I hope you enjoy them. Joyce Rudy AZ birds > > > > > Marsala Mushroom Sauce > > > > > > > > > > > > > > > MARSALA MUSHROOM SAUCE > > > > > > > > > > Preparation Time: 15 minutes > > > > > Cooking Time: 15 minutes > > > > > Servings: makes 3 ½ cups > > > > > > > > > > 2 leeks, sliced (white and light green part only) > > > > > ¾ pound fresh mushrooms, sliced > > > > > 3 ½ cups water > > > > > ½ teaspoon leaf oregano > > > > > ½ teaspoon leaf sage > > > > > ¼ cup soy sauce > > > > > 1/8 cup Marsala wine > > > > > 3 ½ tablespoons cornstarch mixed in ¼ cup cold water > > > > > > > > > > Place leeks and mushrooms in a pot with ½ cup of the water. > > Cook, stirring occasionally, for 5 minutes. Add the remaining water, > the > > oregano, sage, soy sauce and wine. Bring to a boil, reduce heat and > > simmer uncovered for 8 minutes. Add the cornstarch mixture and cook > and > > stir until thickened. > > > > > > > > > > Hint: This delicious sauce may be used as a topping for > grains, > > potatoes or vegetables. > > > > > > > > > > <mailto:?subject=Dr. McDougall's Newsletter & body=Check out Dr. > > McDougall's Online Newsletter: > > > http://www.mcdougall.com/misc/2004nl/0412100.htm<http://www.mcdougall.co\ \ > m/misc/2004nl/0412100.htm>> > > > > > > > > > > > > > > > You may subscribe to this free McDougall Newsletter at > > > http://www.drmcdougall.com<http://www.drmcdougall.com/><http://www.drmcd\ \ > ougall.com/<http://www.drmcdougall.com/>> > > > > > Newsletter > > > archive<http://www.nealhendrickson.com/mcdougall/archives.htm<http://www\ \ > .nealhendrickson.com/mcdougall/archives.htm>> > > > > > > > > > > > > > > > 2004 McDougall All Rights Reserved > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > <http://www.smileycentral.com/dl/index.jhtml?partner=ZSzeb114_ZSYYYYYYYY\ \ > \ > > > US & utm_id=7922<http://www.smileycentral.com/dl/index.jhtml?partner=ZSzeb\ \ > 114_ZSYYYYYYYYUS & utm_id=7922>> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2009 Report Share Posted October 15, 2009 My feeling exactly Bruce, my husband used to call me his "little carnivore" Growing up in the Midwest of german stock if it did not include Meat and Potatoes is was Not food LOLDyane Phoenix ipf 02> > > > > >> > > > > > A few of you asked about some good vegetarian recipes so I> am> > > sending some. I hope you enjoy them. Joyce Rudy AZ birds> > > > > > Marsala Mushroom Sauce> > > > > >> > > > > >> > > > > > MARSALA MUSHROOM SAUCE> > > > > >> > > > > > Preparation Time: 15 minutes> > > > > > Cooking Time: 15 minutes> > > > > > Servings: makes 3 ½ cups> > > > > >> > > > > > 2 leeks, sliced (white and light green part only)> > > > > > ¾ pound fresh mushrooms, sliced> > > > > > 3 ½ cups water> > > > > > ½ teaspoon leaf oregano> > > > > > ½ teaspoon leaf sage> > > > > > ¼ cup soy sauce> > > > > > 1/8 cup Marsala wine> > > > > > 3 ½ tablespoons cornstarch mixed in ¼ cup cold water> > > > > >> > > > > > Place leeks and mushrooms in a pot with ½ cup of the> water.> > > Cook, stirring occasionally, for 5 minutes. Add the remaining> water,> > the> > > oregano, sage, soy sauce and wine. Bring to a boil, reduce heat> and> > > simmer uncovered for 8 minutes. Add the cornstarch mixture and> cook> > and> > > stir until thickened.> > > > > >> > > > > > Hint: This delicious sauce may be used as a topping for> > grains,> > > potatoes or vegetables.> > > > > >> > > > > > <mailto:?subject=Dr. McDougall's Newsletter & body=Check out> Dr.> > > McDougall's Online Newsletter:> > >> >> http://www.mcdougall.com/misc/2004nl/0412100.htm<http://www.mcdougall.co\> \> > m/misc/2004nl/0412100.htm>>> > > > > >> > > > > >> > > > > > You may subscribe to this free McDougall Newsletter at> > >> >> http://www.drmcdougall.com<http://www.drmcdougall.com/><http://www.drmcd\> \> > ougall.com/<http://www.drmcdougall.com/>>> > > > > > Newsletter> > >> >> archive<http://www.nealhendrickson.com/mcdougall/archives.htm<http://www\> \> > .nealhendrickson.com/mcdougall/archives.htm>>> > > > > >> > > > > >> > > > > > 2004 McDougall All Rights Reserved> > > > > >> > > > >> > > >> > > >> > > >> > > >> > > >> > > >> > > >> > > >> > > >> > >> >> <http://www.smileycentral.com/dl/index.jhtml?partner=ZSzeb114_ZSYYYYYYYY\> \> > \> > >> >> US & utm_id=7922<http://www.smileycentral.com/dl/index.jhtml?partner=ZSzeb\> \> > 114_ZSYYYYYYYYUS & utm_id=7922>>> > > >> > >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2009 Report Share Posted October 15, 2009 Much easier than my recipe that starts out with have everyone over to eat the Honeybaked ham so I can use the ham bone for pea soup LOL See I always start with meat! Got a great " Sunday Gravy " recipe from the Sopranos cookbook that starts with meatballs, veal chops, and italian sausage...my o my now I'm getting hungry LOL Dyane > > one of my favorite soups to make is split pea. > > 1 can sweet peas > 1 can cream of mushroom soup > 1 can water > 1 table spoon hot salsa > > add all ingredeants to blender and blend. heat and enjoy " yummy " > > ken > Quote Link to comment Share on other sites More sharing options...
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