INGREDIENTS

INSTRUCTIONS

~papaya a large oval fruit with green to yellow skin. It has a sweet,
creamy-textured flesh and tiny black seeds.  ~parsnip a sweet and
nutty-tasting root vegetable that is similar in  appearance to a husky,
pale carrot.  ~phyllo paper-thin sheets of pastry dough used to wrap or
layer  fillings.  ~pine nuts (pignoli) the edible seeds of certain pine
trees. They are  frequently used in pesto sauces or as a garnish for
pasta dishes.  ~porcini robust and full-flavored mushrooms with a
bulbous light  brown cap and a thick stem. They are commonly
reconstituted from  their dried state.  ~port wine a rich wine made
with zinfandel and other grape varieties  and fortified with brandy.
~powdered egg replacer a dry mixture of starches and leavening agents
used in baked goods to replace eggs.  ~purple potatoes (Peruvian Blue)
a medium-starch potato with dark  blue skin and deep purple flesh. It
is similar to the all-purpose  Russet in size, shape and culinary uses.
~radicchio a bitter salad lettuce usually with round leaves and deep
red and white coloring.  ~rice malt syrup a thick, sweet syrup made
from fermented rice and  barley malt. It is used to replace honey and
produces a less sweet  taste.  ~romaine green or red lettuce with a
long, wide leaf and a crunchy,  succulent taste.  ~rosehips dried
leaves of the dog rose plant. They are rich in  vitamin C and used for
their sharp, fruity flavor.  ~rotini short, corkscrew-shaped pasta.
~rubbed sage the powdered form of an evergreen herb with gray-green,
textured leaves and a highly aromatic scent.  ~semolina flour flour
milled from durum wheat. it is used primarily in  making pasta.
~shallots small bulbs of the onion family that combine flavors of
onion and garlic. Used extensively in French cooking.  ~shiitake
mushrooms large-capped, strongly flavored mushrooms often  used in
Japanese cooking. They are available both fresh and dried.  ~silken
tofu a soft, custard-like tofu available in soft, firm and  extra-firm
textures. it is packaged in aseptic containers and does not  require
refrigeration until it is opened.  ~soy flour a dense, heavy flour made
from soybeans that have been  hulled, cracked, toasted and ground.
~soy margarine a butter substitute made from soybeans.  ~soy milk
liquid milk made from ground and boiled soybeans.  VEGETARIAN GOURMET
SPRING 1995 Posted by Michael Prothro KOOK-NET  :þ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920þ ~-- þ KOOK-NET  :þ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920þ  ==== Packet: CYBERLM Date: 02-25-95
(07:55) Number: 289 From: MICHAEL  PROTHRO Refer#: NONE To: ALL Recvd:
NO Subj: Cooking Information 21/22  Conf: (41) KN-TheKitche  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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