Your treat - readers give favorite recipes

Georgia Hodgkin

Thanks to all who responded to the request for recipes. We have chosen some that should be appealing to a wide range of readers. The ingredients for these should be in your local grocery store. The preparation time is reasonable for today's busy cooks. Included are two soup recipes, an entree, a starch, a vegetable, and a dessert recipe.

MINESTRONE SOUP

Leah McClure Stoneham, Massachusetts

1 cup kidney beans, cooked

and drained

1 quart water

1 1/2 cups vegetable juice cocktail

1/2 tsp. salt

1 1/2 T. onion soup mix

3/4 tsp. Lawry's seasoned salt

1 tsp. garlic powder

1 1/2 tsp. parsley flakes

1/8 tsp. oregano

1/8 tsp. basil leaf, whole

2/3 cup sliced carrots

1/2 cup canned diced tomatoes,

with juice

2/3 cup chopped cabbage

1 cup garbanzo beans, cooked

and drained

1 cup whole-wheat shell or

elbow macaroni

Add the ingredients to crock-pot except macaroni, and simmer covered until the vegetables are just tender. Add macaroni and simmer until done. Add additional water, if needed.

A hearty soup that is sure to please. Serve with corn bread and a salad.

Serves: 10 (1-cup servings). Calories: 85; protein: 3.7 grams; fat: .6 gram; fiber: 3.5 grams; vitamin A: 1,924 IU; sodium: 650 mg.

SUCCOTASH CHOWDER

Leah McClure Stoneham, Massachusetts

1 garlic clove, minced

1 1/2 tsp. onion powder or 1/2 cup

chopped onion

2 medium potatoes, diced

1/4 tsp. basil

1/4 tsp. thyme

1/4 tsp. salt

1 1/2 cups soy milk

1 10-oz. package succotash

(lima beans and corn)

1 1/4 cups water

1/4 cup chopped parsley

Steam garlic and onion in 2 tablespoons water until clear. Place in crock-pot with all of the other ingredients except the parsley. Simmer on low for 6-6 1/2 hours or until done. Garnish with parsley.

Serves: 6 (1-cup servings). Calories: 114; protein: 5.0 grams; fat: 1.6 grams; fiber: .5 gram.

ACORN SQUASH NESTS

Leah McClure Stoneham, Massachusetts

3 medium acorn squash

4 medium garlic cloves, minced

7 T. water

2 cups celery, finely chopped

3/4 cup walnuts, chopped

1 medium onion, chopped

3/4 cup ground pecans

1 1/2 tsp. salt

2 cups soy milk

1 1/4 tsp. basil

1 1/2 tsp. sage

3 cups whole-grain bread

crumbs(*)

Wash and cut squash in half lengthwise. Remove seeds, pulp, and stem. Put 1/2 inch of water in two 9[inches] x 13[inches] baking dishes. Place squash faceup in water. Bake at 350[degrees]F for 30 minutes or until half cooked. Remove from oven.

While squash is baking, steam onions, garlic, and celery in water until clear. Put into bowl and add remaining ingredients, omitting bread crumbs. Stir together well. Fold in bread crumbs. Fill squash with mixture, slightly mounding. Return to oven and bake at 350[degrees]F for 1 1/4 hours.

Yield: 6 squash nests. Calories: 500; protein: 14.0 grams; fat: 23.0 grams; fiber: 5.7 grams; vitamin A: 700 IU.

SAVORY SURPRISE

Leah McClure Stoneham, Massachusetts

1 cup bulgar wheat

1 cup tomato juice

1 small onion, minced

1/2 tsp. salt

1/4 cup water

Steam onion in water with the salt until clear. Bring 1 cup tomato juice to a full boil. Slowly add bulgar wheat, mixing with a fork. Cover and cook over low heat for 45-50 minutes. Stir occasionally to avoid sticking.

Serves: 6 (1/2-cup servings). Calories per serving: 32; protein: 1.2 grams; fiber: .8 gram; sodium: 236 milligrams.

BANANA DATE BARS

Grace Alice Mentzel Days Creek, Oregon

2 ripe bananas, mashed

1 cup crushed pineapple,

drained

1 cup nuts, ground fine

(walnuts, cashews)

1 cup coconut, finely shredded

1 1/2 cups dates, chopped

1 T. vanilla

1 cup carob chips

3 cups quick oats

Mix first seven ingredients. Add oats and mix. Spread on 11[inches] x 14[inches] Teflon pan. Bake at 350[degrees]F for 25 minutes. Cut immediately, but leave in pan to cool.

Yields: 35 bars. Calories: 108; protein: 2.3 grams; fat: 4.3 grams; fiber: 1.4 grams.

GARBANZO LOAF

Margaret McClure Loveland, Colorado

6 cups dry bread crumbs

2 T. chicken-style seasoning

1 to 2 tsp. sage

1 to 2 chopped onions

1 16-oz. can mushrooms,

drained

2 cups cooked garbanzos

4 cups liquid (water and

mushroom liquid)

1/3 cup white flour

1 cup soy milk powder

1 to 2 tsp. garlic powder

2 tsp. onion powder

2 T. soy sauce

Mix first six ingredients. Blend together the next six ingredients. Mix all ingredients together. Place in large Pam-sprayed casserole. Bake at 375[degrees]F for 45 minutes.

Serves: 12. Calories per serving: 263; protein: 10.0 grams; fat: 3.7 grams; fiber: 2.4 grams.

(*)(Break one slice of whole-grain bread into four pieces. Place in blender, cover, and blend on high 15 seconds. Yield: 3/4 cup crumbs).

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