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Vegetarian Recipes from Aunt Betty Jean

Aunt Betty Jean's kitchen always smells like no other place on earth. A combination of heavenly hash and devil's food makes her kitchen THE place to go and take a load off.......but only if you have time to exercise - a lot - afterwards.

Aunt Betty also prepares vegetarian dishes and wants to share some of her best recipes here.

Her column is updated every day or thereabouts, so check back to see what Aunt Betty's stirring up.

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What Makes Figs So Great?

Figs have:

  • more dietary fiber than other fruits, nuts, and vegetables;

  • 133 mg calcium in 3.5 ounces;

  • are 50% higher in potassium than bananas; contain protein; AND

  • are cholesterol- and fat-free!!!
  • Figs can be enjoyed fresh or dried, and because they are rarely treated with pesticides and are free of preservatives (like wax and fungicides), they are an excellent snack.

    Rather than grabbing that expensive high carb energy bar, grab some figs!


    VEGETABLE STOCK

    Well, I don't know about you, but sometimes I get sick of making veggie stock out of bouillon.
    If you're like me, get out your pressure cooker and begin making your soups with this stock.
    If you don't own a pressure cooker, you really should consider buying one.
    It saves incredible amounts of time, makes things taste great, and is superior for maintaining the nutritional integrity of your food.

    8 cups water
    1/2 cup each of the following vegetables (feel free to change this mix to fit your taste): asparagus, broccoli, zucchini, celery, carrots, onions, garlic, leek, scallions, squash, turnips, potatoes, tomatoes, scallions, and mushrooms
    2 medium onions
    2 garlic cloves, finely chopped
    3 large carrots, cut into thick slices
    4 celery stalks, chopped
    2 bay leaves
    thyme, oregano, basil, salt, and pepper to taste
    Before you begin this chopping marathon, place the water in the pressure cooker and begin boiling it.
    As you finish chopping each ingredient, add it to the water.
    This will shorten the process even further.
    When everything is in, bring the cooker to high pressure and cook for 10 minutes.

    Remove the lid when the pressure is down and pour the stock through a strainer into a large container.
    You can keep this in the refrigerator for about 3 days.


    Do you have a recipe to share?

    You can Write to Aunt Betty Jean!

    Include your first initial and last name and put the word VEGGIE in the subject.

    I'll try to use your contribution in a future column.

    (Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)


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    Now you just can't do better than this.

    I also have some Traditional Recipes, or you can visit my sister Boggie's Cooking Suggestions and Tips page, or, her Baking Recipes, or my sweet daughter-in-law Leigh's Low Fat Recipes.

    See you soon with another recipe.

    Toodle-loo,

    Aunt Betty Jean


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