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    171 Recipes

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    This is a hearty borscht that can be made either with or without meat. For the vegetarian version, use a veggie kielbase such as Tofurky (in place of the Polish sausage) and saute the pieces separately, then wait until the soup is cooked before adding the sauted pieces, i.e. just before garnishing and serving. This recipe is from the popular Warzawa Restaurant in Santa Monica, California. The chef-owner uses all fresh beets from the local farmers market. Note when using fresh beets the size available can vary, if the beets are large, one bunch should be enough.

    Recipe #360454

    Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times.

    Recipe #353487

    This had been my Mom's recipe. I've been making these for decades because they taste good; however since they are dairy free ( due to World War II rationing), that should make them healthful as well. I always make these during peach season, however, there's no need to wait until then, frozen or canned peaches work well too. A cooking note: If you're seriously watching cholesterol levels, you can make these with just one egg, and they taste just as good, however the muffins will tend to be a tad crumbly.

    Recipe #351756

    This recipe was adapted from one published in the Los Angeles Times about 20 years ago, when they did a feature on polish food. The original recipe called for lard, I make it with canola oil

    Recipe #347852

    This recipe originated as a poor man's dish, but richer Poles soon caught on and began enjoying it too. The seasonings in the bread, which dissolves completely, flavor the soup. Some suggested accompaniments are several kinds of cheese, coleslaw, pickles, dark beer; and honey cake for dessert. This recipe with accompaniments makes a good late night supper, for after an event. Or an easy, economical supper anytime. The recipe was published in the Los Angeles Times several years ago.

    Recipe #345400

    This recipe is adapted from one published in the Los Angeles Times about 20 years ago; they were featuring Polish food in that issue. This salad is perfect with cold Polish sausage or ham and some East European type bread. It makes a good lunch or a light supper. Note: most of the prep time is standing time, this is an easy recipe.

    Recipe #342540

    Indian merchants introduced curries to Vietnam more than ten centuries ago. The Vietnamese made curry their own by adding their own flavors such as lemongrass and ginger. For this recipe, use the Vietnamese curry powder called Golden Bells. It's milder (less cumin and fennel seeds) and won't overwhelm the lemongrass and ginger. In case it's not available, I've included a recipe for a curry powder to make at home. For a variations of this recipe, try yucca, taro, cauliflower, long beans and chayote. The recipe is adapted from the book, Pleasures of the Vietnamese Table, by Mai Pham. The Vietnamese curry recipe is from, A World of Curries, by Dave DeWitt.

    Recipe #340871

    This recipe comes from the book: "Toll House, Tried and True Recipes", a compilation of recipes, written by the Chef/Owner, Ruth Wakefield. The noodle ring requires a ring pan; I use a 10-inch diameter pyrex ring pan. This recipe is for the noodle ring only, the center can be filled with your choice of a wide variety of options, such as creamed mushrooms, or any vegetable for the vegetarian version. The restaurant used creamed lobster, or creamed chicken as well as creamed veggie versions. The filled ring makes a great centerpiece for a vegetarian Thanksgiving dinner; or a centerpiece dish for a holiday buffet table.

    Recipe #339279

    This Heart Smart vegetable curry was developed by Mai Pham for her book: "Best of Vietnamese and Thai Cooking" and is served at her restaurant, "Lemongrass" in Sacramento. She substitutes low fat milk for coconut milk to keep the saturated fat content down. I suggest adding a little coconut flavoring. Also a Vietnamese brand of curry powder such as Golden Bells would be preferred, or use a brand that is low in cumin and fennel.

    Recipe #335217

    I had the great pleasure of dining at the old Toll House Restaurant, in Whitman Mass back in the early 60's, a few years before Chef-Owner Ruth Wakefield retired and sold the property in 1966. It burnt down in 1984. While the restaurant is famous far and wide as the place where the toll house cookie was developed, it's other recipes were also very good. Traditional recipes were featured, including many that originated in colonial times. The Hawaiian Chicken was my favorite. There are 2 ways to serve it; one is to bake and serve it in a coconut shell, as was done at the restaurant; or serve it over toast points. I get DH to cut off the tops of the coconut shells with a hack saw, so I find that is the easy way, and it makes a great presentation.

    Recipe #331797

    The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.

    Recipe #330405

    This is a fragrant, slightly sweet rice dish that goes well with very hot and spicy curried dishes; and it's delicious on its own. The recipe was adapted from: "the vegetarian epicure, book two", by Anna Thomas.

    Recipe #312835

    This is an easy-to-make Anglo-Indian recipe for spiced scrambled eggs. Serve with chapatis or puris and some spiced vegetables. Recipe adapted from: "the vegetarian epicure, book two", by Anna Thomas.

    Recipe #312713

    The recipe was adapted from the "vegetarian epicure, book two" by anna thomas. A delicious vegetarian curry to serve with basmati rice, raitas, Indian bread and spiced tea or ale.

    Recipe #312029

    This is a rather elaborate pilau that makes a delicious little feast when served with a dal, a raita, a chutney, some chapatis and fresh fruit. The recipe was adapted from the: "vegetarian epicure", book two , 1978 edition, by anna thomas.

    Recipe #311923

    This is called green curry because of its color; however, some of its seasonings such as cayenne pepper, hot paprika, black pepper and green chilis can make it red-hot. It's a delicious curry, but one needs to consider how much heat you want and adjust the hot ingredient amounts accordingly. this recipe was adapted from the "vegetarian epicure, book two" by Anna Thomas.

    Recipe #311448

    Khagina is an Indian spiced omelet. It can be served in wedges as an accompaniment to a vegetable curry or with a chutney. It can be served warm or at room temperature. this recipe was adapted from the "vegetarian epicure" book two by anna thomas. Note: the flour used is besam, chick-pea flour, words not in the computer.

    Recipe #310776

    This recipe, which consists of farina (cream of wheat) with vegetables and spices, is one of India's hidden culinary treasures. It makes a perfect workday one-pot meal. The recipe is adapted from the "vegetarian epicure", book two, by anna thomas.

    Recipe #310775

    This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.

    Recipe #310706

    This is a delicious make-ahead salad, which is sold in the Deli case at Gelson's Market here in Los Angeles.

    Recipe #307956

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