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VEGETARIAN


MARINATED VEGETABLE KEBABS    
 
INGREDIENTS    
2 large cloves garlic, minced    
1 teaspoon salt    
4 tablespoons fresh lemon or lime juice    
2 teaspoons white wine vinegar    
1/2 cup olive oil    
2 large onions, cut into 3/4"" wedges    
12 cherry tomatoes, whole    
2 zucchini, sliced 3/4"" thick    
2 red peppers, cut into 1"" strips    
3 ears sweet corn, parboiled and cut into 1 1/2"" pieces    
12 medium mushrooms, whole    
 
METHOD - For marinade    
Whisk together garlic, salt, lime juice, vinegar, and oil.    
Pour into a plastic bag with prepared vegetables.    
Place in refrigerator overnight, turning several times to coat    
vegetables.    
 
METHOD - Cooking    
Thread vegetables alternately on skewers and    
grill over medium heat for 8 to 10 minutes or until tender.    
Turn vegetables several times while cooking.


BAKED ZUCCHINI  
    
INGREDIENTS  
2 LB Zucchini  
Salt to taste  
1 Large Onion  
1 Cup bread crumbs  
1/2  Pound grated cheese  
2 Eggs  
1 Cup milk  
 
METHOD  
Grind or grate squash and steam in frying pan with oil enough  
to keep from sticking.    
Add onions, cut fine.    
Cook 10 to 15 minutes.    
Cool slightly before adding milk and bread crumbs and  
part of cheese.    
Add well-beaten egg and some cheese.    
Put in baking dish, top with bread crumbs and cheese.  
Bake at 325 degrees for 30 to 45 minutes.


CORN ON THE COB WITH CHILI GARLIC BUTTER  
 
INGREDIENTS              
3 tbsp. unsalted butter, softened  
1 garlic clove, pressed  
1 tsp. chili powder  
6 ears fresh sweet corn  
 
 
METHOD  
Thoroughly combine the butter, garlic and chili powder in a  
small bowl.  
Set aside.  
Soak the corn in the husk in a sink or tub filled with cold water  
15 minutes.  
Remove the corn from the water, shake off the excess, and pull  
the husks back halfway.  
Remove silk as you can.  
Rub the flavored butter all over  the exposed corn.  
Pull the husks back over the corn and twist shut.  
Tightly wrap each ear of corn in foil.  
Immediately place the corn on the grill over hot coals (don't delay,  
or the wet husks will dry out).  
Close the cover and cook 35 minutes, rotating each ear one-third of  
a turn every 10 minutes.  
Remove the foil from each ear.  
Cool a few minutes until easy to handle, then remove the husks.  
Serve immediately.  
 
Makes 6 servings.


GRILLED VEGETABLE KEBABS  
 
INGREDIENTS  
12 mushrooms  
2 green bell peppers  
1 red bell pepper  
1 pint cherry tomatoes  
2 onions  
1 eggplant  
3 zucchinis  
1/2 cup olive oil  
1/2 cup lemon juice  
salt  
black pepper  
Use a sweet onion such as Vidalia, Imperial Sweet or use an  
onion such as Bermuda.  
 
METHOD  
Prepare vegetables.  
Clean mushrooms and remove stems.  
Seed peppers and cut into bite-sized chunks.  
Peel onions and cut into chunks.  
Remove stems from cherry tomatoes  
Slice zucchini into thick slices  
Cut eggplant into chunks.  
Use 6 metal skewers about 6-8 inches long.  
Thread vegetables onto skewers, alternating according  
to color for a nice presentation.  
Brush with a marinade of the olive oil, lemon juice, salt and  
pepper.  
Grill 4 inches from hot coals, turning and basting frequently.  
Cook for about 12-15 minutes


VEGETARIAN PIGS IN BLANKETS  
 
INGREDIENTS  
1 1/4 cups yellow cornmeal  
1 finely chopped onion  
4 oz chopped mushrooms  
4 cups vegetable stock  
1 tsp. dried herbs of your choice  
1 packet of vegetarian sausages, cooked and sliced in  
half lengthways.  
 
METHOD  
Place onions, mushrooms, stock, cornmeal and herbs in  
a large bowl, mix well and microwave on high for 12 minutes,  
stirring well every 3 minutes.    
Spread half of the mixture in a lasagna dish, arrange the  
sausage halves on top, cover with the remaining mixture  
and smooth the top.  
Leave until completely cold.    
Turn out of the dish and cut into portions.  
Grill on both sides until sizzling and golden


MUSHROOM PIE  
 
INGREDIENTS  
1/2 tbsp. unsalted butter, softened  
1/3 cup bread crumbs  
2 tbsp. olive oil  
2 garlic cloves, minced  
2 medium onions, diced  
4 celery ribs, thinly sliced  
1-1/2 lb. (about 8 cups) finely chopped (not minced) fresh  
mushrooms  
1/2 tsp. dried thyme  
1/2 tsp. paprika  
Dash cayenne pepper  
2 tbsp. unbleached flour  
3/4 cup milk  
1/2 tsp. salt  
2 large eggs, beaten  
 
METHOD  
Preheat the oven to 375 degrees.  
Grease a 9 inch pie plate with butter, sprinkle in the bread crumbs,  
and rotate the plate until the bottom and sides are coated (there  
will be a loose layer of crumbs remaining on the bottom).  
Heat the olive oil in a large skillet over medium-high heat,  then  
saute the garlic, onions and celery 5 minutes.  
Raise the heat to high, stir in the mushrooms, thyme,  paprika  
and cayenne.  
Cook, stirring often, 10 minutes, or until the juices have almost  
completely evaporated.  
Sprinkle on the flour, stir to coat the mixture, and cook 1 minute.  
Stir in the milk and salt and cook 1 minute more.  
Scrape into a large bowl and let cool until just warm.  
Stir the beaten eggs into the mushroom mixture and spoon into  
the prepared pie plate.  
Bake 30 minutes, or until a knife comes out clean when inserted  
in the sides of the pie or almost clean when inserted in the center.  
Let the pie sit on a cooling rack 10 minutes before cutting into  
wedges.  
 
Makes 4 servings


VEGETABLE CURRY  
 
 
INGREDIENTS  
1-1/2 cups unsweetened desiccated coconut (Unsweetened  
desiccated coconut can be purchased in health food stores.)  
2 cups hot water  
3 tbsp. unsalted butter  
2 medium onions, diced  
2 tsp. minced ginger  
4 garlic cloves, minced  
1-1/2 tsp. turmeric  
2 tsp. ground cumin  
2 tbsp. ground coriander  
1/8 tsp. cayenne pepper, or more to taste  
2 carrots, very thinly sliced  
1 small (1-1/2 lb.) cauliflower, broken into bite-size flowerets  
(about 4 cups)  
1 cup diced green beans, fresh or frozen  
1 cup freshly cooked or canned chick-peas  
1/2 tsp. salt  
Hot cooked white or brown rice  
 
METHOD  
To make the coconut milk, combine the coconut and hot water  
in a blender or food processor and blend 2 minutes.  
Strain the coconut milk in batches through a sieve, pressing out  
all the liquid from the pulp with the back of a large spoon.  
Discard the coconut.  
You should have about 1-1/2 cups coconut milk.  
Melt the butter in a large skillet over medium heat.  
Add the onions, ginger and garlic and sauté, tossing often, 10  
minutes, or until the onions begin to brown.  
Sprinkle on the spices and stir to mix thoroughly.  
Cook this mixture 2 minutes to blend the flavors.  
Stir in the coconut milk and bring to a boil.  
Add the carrots, cauliflower, green beans, chick-peas and  
salt, and toss to coat the vegetables with the sauce.  
Cover the pan and cook 5 minutes.  
Remove the cover and continue to cook the curry, tossing  
often, until the vegetables are tender and the sauce has  
thickened, about 10 minutes more.  
Serve with some rice on the side, and drizzle a spoonful  
of sauce over the rice.  
 
Makes 4 servings.  
             6. Variations: Try substituting different vegetables such as  
             zucchini, peas, or even chopped fresh spinach. (Just mound  
             the spinach on top of the cooked curry and cover the pan. In  
             a few minutes it will be wilted, and it can then be mixed into  
             the vegetables and the sauce.)


APPLE STUFFED MUSHROOMS  
 
INGREDIENTS  
32 lg. Mushrooms, fresh  
Vegetable cooking spray  
3 TB Celery; finely chopped  
1/2 c  Apple; minced  
2 TB Fine, dry breadcrumbs  
1 TB Parsley, fresh; chopped  
2 TB Walnuts; finely chopped toasted  
1 TB Blue cheese; crumbled  
2 Ts Lemon juice  
 
METHOD    
Clean mushrooms with damp paper towels.  
Remove stems; finely chop 1/3 cup of stems, reserving  
remaining stems for another use.  
Set mushroom caps aside.  
Coat a small skillet with cooking spray; place over medium-high  
heat until hot.  
Add 1/3 cup reserved chopped mushroom stems and celery;  
sauté 2 minutes or until tender.  
Combine celery mix, apple and next 5 ingredients in a  
small bowl; stir well.  
Spoon 1-1/2 Ts apple mix into each reserved mushroom cap.  
Place mushrooms in a 15x10" jelly roll pan; bake at 350~  
for 15 minutes.  
 
Makes: 32 Servings


 

 

 

 

 

 



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