McDougall Recipes

Ingredients for Lancaster Bean and Vegetable Soup Recipe
1 md Onion, chopped
2 tb Whole wheat flour
4 c Vegetable stock
2 md Carrots, sliced
1/4 ts Marjoram
3 c Brussel Sprouts, halved
2 c Cooked baby lima beans
2 tb Parsley, minced

Lancaster Bean and Vegetable Soup Preparation..Place onions in a large heavy bottomed sauce pan and saute in water until lightly browned, stirring often. Stir in the flour. then add the stock, carrots and marjoram. Bring to a boil then reduce heat and simmer for 10 minutes. Add the brussel sprouts. Return to a boil then simmer for another 10 mihnutes. Add the beans and parsley. Stir and coom unitl heated through before serving. Do not overcook; the brussels sprouts should remain crisp-tender. ** For a vegetarian main meal, serve over 3 cups of cooked brown rice. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini


Ingredients for Marilyn s Crispy Potatoes Recipe
2 lb Russet potatoes (cooked)
1/2 c Vegetable stock
1 bn Scallions (chopped)
Pepper to taste
2 ts Italian seasoning
Paprika

Marilyn s Crispy Potatoes Preparation..Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika. Bake at 400 degrees on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning.

Ingredients for Esau s Pottage Recipe
1 c Uncooked barley
1 c Uncooked lentils
1 lg Onoin chopped
1/2 c Celery shopped
1 cl Garlic minced or pressed
1 ts Salt
1 tb Soy sauce
6 c Water

Esau s Pottage Preparation..COMBINE all ingredients in a large covered saucepan BRING TO A BOIL, then reduce heat nd simmer until done OR BAKE at 350 for 45-50 minutes SPRINKLE with chopped fresh parsley and serve over cooked brown rice ** Natures Pantry Cookbook**