Home cooks are discovering the flavors of meatless cooking.

Home cooks are discovering the flavors of meatless cooking.


Kathy Koller of Brimfield shares one of her favorite vegetarian recipes, for Black Bean & Corn Stew.


“I have modified it to my taste,” she wrote, by altering the spices to reduce the heat. Honey and apple juice cut the acidity of the tomatoes and balance the spices, while the beans and vegetables boost the fiber. Koller serves it with crushed tortilla chips on top.


The second recipe, for salmon burgers, comes from the Wisconsin Milk Marketing Board.


Black Bean & Corn Stew


1/4 cup dry sherry or apple juice


1 tablespoon olive oil


2 cups chopped onion


1/2 cup chopped celery


1/2 cup chopped carrot


1/2 cup chopped red pepper


4 cups black beans, cooked (or 3 cans, drained)


2 cups corn kernels, fresh or frozen


2 cups vegetable stock or water


2 tablespoons minced garlic


1 cup chopped tomatoes


2 teaspoons cumin


4 teaspoons chili powder


1/2 teaspoon oregano


2 tablespoons honey


2 tablespoons tomato paste


In large pot, on medium-high heat, combine oil and sherry (or apple juice). When hot, add onions. Saute, stirring until soft, not brown. Add celery, carrot and red pepper. Saute 5 more minutes. Add remaining ingredients. Boil. Lower heat and simmer 15 minutes.


Before serving, puree 1 cup of stew in blender. Add back to pot.


Serve with crushed tortilla chips on top.


Makes about 10 to 14 servings.


Colby-Jack Topped Salmon Burgers


1 (16-ounce) can red salmon


1/4 cup green onions, minced


1/4 cup green pepper, finely chopped


1 cup dry bread crumbs, divided


2 eggs, beaten


1/4 cup flat leaf parsley, chopped


1 teaspoon powdered mustard


Salt


1 tablespoon butter


Canola or vegetable oil for frying


1 1/3 cups (about 5-6 ounces) Colby-Jack cheese, shredded


Leaf lettuce


4 white or rye hamburger buns, warmed


Dijon or grainy mustard


In a bowl, flake the salmon, reserving 1/3 cup salmon liquid. Add liquid back to salmon along with green onions, green pepper, 1/3 cup dry bread crumbs, eggs, parsley, powdered mustard and salt. Mix well. Form into 4 equally sized patties. Roll in remaining dry bread crumbs. Refrigerate half an hour to firm, if desired.


Heat butter and oil to a depth of 1/8-inch in a heavy skillet. Fry burgers over moderate heat. Flip to brown both sides, for a total cooking time of 6 to 8 minutes. During last 2 minutes of cooking, divide shredded Colby-Jack evenly over burgers. Drain, plain side down, on paper towels.


Place leaf lettuce on 4 bun bottoms. Top with salmon burger. Spread grainy mustard on burger tops and place over burger.


Makes 4.


-- Judy Gaile is looking for an Apple and Orange Cake like the one her grandmother used to make.


“My grandmother was born in 1880, and so she was a homemaker through the Great Depression. The recipe was a regular yellow cake, filled (or frosted) with a mixture of grated apples and oranges.” If anyone has the recipe, please send it in.


--The Trading Post is searching for gluten-free recipes. If you have some good ones, please share.


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.