From: aa470@cleveland.Freenet.Edu (Cyn Bell-Moores)
Newsgroups: rec.food.veg
Subject: Re: Looking for recipes
Date: 13 Sep 1992 22:57:05 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: aa470@cleveland.Freenet.Edu (Cyn Bell-Moores)
NNTP-Posting-Host: slc12.ins.cwru.edu


In a previous article, dancer@drycas.club.cc.cmu.edu () says:

>Hello everyone,
>
>   I'm looking for good, hearty recipes to help a fairly confirmed meat-eater 
>(my husband) get accustomed to a less meaty diet. Specifically I'm looking 
>for pasta, rice, or other starch based dishes. He is, however a bit picky. He 
>will NOT eat any kind of pasta with cheese, he's not keen on cheese in general. 
>And he very much despises foods that are of a single texture, specifically
>he doesn't like mushy stuff, though if combined with a crunchy stuff he'll
>usually eat it.
>
>   Oh, one more thing, nothing with cooked or raw carrots.
>
>Thanks in advance.
>
>---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---*---
>Dream Dancer                               dancer@drycas.club.cc.cmu.edu
>aka                                        dancer@acm.rpi.edu
>Martha Underwood                             Four cats and a
>                                             burmese python
>

=================================================================
I had to make a drastic reduction in cholesterol last year, for
health reasons.  I'm still not able to go all the way as a
vegetarian (I eat some chicken and sea foods on occasion, because
of my family's begging), but I don't miss the red meat I've cut
out of my diet and the family's dinners.
 
One of the dishes my husband misses the most is chili-mac (also
called beefaroni or beef, tomato and macaroni), a standard in
many American households.  I came up with this recipe, which I
must admit still doesn't satisfy Jim's desire, but he eats at
least three servings every time I make it.
 
He says, "It's great and good enough on its own, but it's still
not chili-mac, and I miss the beef."
 
<sigh>
 
The lentils do get pretty soft, but the vegetables retain some
crunchiness and it is very filling.  My husband also hates cooked
carrots, but I don't know what I'd do if he wouldn't eat cheese.
Veggie lasagne and many, many pasta dishes with cheese are the
norm around here.
 
You'll notice the macaroni and lentils don't get pre-cooked.
This recipe is EASY.  I consider this a "fall and winter" meal as
it heats the kitchen for a couple of hours.  That's also why the
herbs are dried.
 
               Lentil/Macaroni Bake
 
 28 oz. can diced        | 1/2 c. chopped onion
   tomatoes, undrained   | 2 cloves garlic,
 15 oz. can tomato       |   finely minced
   sauce                 | 1/4 t. black pepper
 1 c. dry lentils,       | 1 T. parsley flakes
   rinsed                | 1/2 t. basil leaves
 4 oz. can mushroom      | 2 c. water
   stems and pieces,     | ---
   undrained             | 1 c. uncooked elbow
 1/2 c. frozen chopped   |   macaroni
   green peppers         | 1 c. water
 1/2 c. chopped celery   |
 
 Combine all ingredients in Dutch oven, except
 for macaroni and 1 c. water.  Bake, covered at
325 F. for 2 hours.  Add macaroni and 1 c. water.
Stir together and bake another 30-45 minutes.
 
 
Key to my recipes:  c. = cup
                    t. = teaspoon
                    T. = tablespoon
Newsgroups: rec.food.veg