I made Vegetarian Chili for the Main Street fundraiser chili supper. Quite a few non-vegetarians asked for the recipe. I could not find all the ingredients at the local market and made some substitutions. Forgot the mushrooms. Didn't do the Essence. Vegetarian Chili Recipe courtesy Emeril Lagasse, 2003 Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:EasyServes:6 to 8 servings Ingredients 2 tablespoons canola oil 1 1/2 cups chopped yellow onions 1 cup chopped red bell peppers 2 tablespoons minced garlic 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, stem ends trimmed and cut into small dice 2 cups fresh corn kernels (about 3 ears) 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed 2 tablespoons chili powder 1 tablespooon ground cumin 1 1/4 teaspoons salt 1/4 teaspoon cayenne 4 large tomatoes, peeled, seeded and chopped 3 cups cooked black beans, or canned beans, rinsed and drained 1 (15-ounce) can tomato sauce 1 cup vegetable stock, or water 1/4 cup chopped fresh cilantro leaves Cooked brown rice, accompaniment Sour cream or strained plain yogurt, garnish Diced avocado, garnish Essence, recipe follows, garnish Chopped green onions, garnish Directions In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

Here's one from my files. Soup,chilled cucumber I call this Bridal Luncheon Cucumber Soup, because I have served it at several bridal luncheons. The card says it's from "Cooking Across the South" a cookbook of my daughter's. 2 large cucumbers 1 clove of garlic 1 tsp salt 1/2 Tsp dry dill weed 1 cup lemon juice 2 8 oz cartons of sour cream 2 cups half and half And milk to make it thin enough Chopped chives and cucumber slices for garnish Peel and seed the cucumber and puree in a blender. Pour in the sour cream and 1/2 and 1/2 and mix well....add milk as needed to thin if desired. Chill and serve garnished with chives and cuke slices. And another: CHILLED TOMATO SOUP W/AVOCADO CREAM (serves 8) Soup: 2 cups chopped onion 3/4 cup chopped carrots 1 TBL crushed garlic 1/4 cup canola oil 4 cups chicken broth 1 tsp salt 1/4-1/2 tsp cayenne 4 lbs tomatoes, peeled, seeded, chopped or two 28 oz can chopped tomatoes, drained Avocado Cream 2 very ripe avocados, chopped 2/3 cup sour cream 1/4 cup heavy cream 4 tsp lemon juice 1/2 tsp salt Garnish: chopped green onions For the soup, saute the onions, carrots & garlic in the heated oil in a large saucepan over medium heat for 15 minutes or until tender. Stir in the broth, salt & cayenne. Simmer 30 minutes. Increase the heat & add the tomatoes. Cook 10 minutes longer. Puree the mixture in batches in a processor. Combine in a bowl & cover. Chill up to 24 hours. For the avocado cream, combine the avocados, sour cream, cream, lemon juice & salt in a processor & process until smooth. Spoon into a bowl & chill, covered until serving time. To serve, ladle the soup into chilled bowls & spoon 1 or 2 TBL of the avocado cream over the top. Garnish with chopped green onions.~~Oh My Stars And another: COLD CORAL SOUP 3 large cucumbers 1 small onion, sliced 1 cup tomato juice 1 Tbs. tomato paste 1 cup chicken broth 1 quart sour cream 1/4 cup dry fino sherry 12 small fresh basil leaves for garnish Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed. Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours. Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings Source: La Bonne Soupe cookbook And another: Sherried Carrot Soup 1 onion, chopped 2 tablespoons unsalted butter 6 carrots, peeled and cut into 1/4-inch-thick slices 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 3 cups chicken broth 1/4 cup medium-dry Sherry, or to taste 1/2 cup heavy cream White pepper to taste Chopped fresh parsley leaves for garnish Cook carrots and onion in chicken broth over medium heat for 20 minutes or until tender. Put that mixture and remaining ingredients, except parsley, into food processor or blender. Process until smooth. Chill and serve. Garnish with parsley. NOTE: FOR LOW FAT RECIPE USE FAT-FREE EVAPORATED MILK INSTEAD OF HEAVY CREAM, ELIMINATE THE BUTTER, USE DEFATTED CHICKEN BROTH. And one more...in a strange format. Ingredients: 1tablespoonbutter 1/2 medium onion, chopped 3 sweet red bell peppers, roasted or grilled, peeled and seeded 2 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon finely ground white pepper 1 tablespoon sherry vinegar 1/2 cup sour cream Finely chopped fresh sage or basil (optional garnish) Directions: In a large saucepan over medium heat, melt the butter. Add the onion and cook just until softened, about 3 minutes. Add peppers and broth, bring to a boil, reduce heat, cover and simmer briefly, 8 to 10 minutes. Remove from heat and let cool slightly. Process soup in a food mill, blender or food processor. Season with salt and pepper; stir in vinegar and sour cream, blending with a whisk until smooth. Cover and refrigerate until cold. Taste and adjust the seasonings accordingly. To serve, ladle into individual dishes and garnish, if desired, with sage or basil.

I posted this separately but should have posted it here, so I will lol! It is not a traditional tian, as islay corbel pointed out, but it was delicious. I was listening to the Splendid Table over the weekend (must have been a re-run). Here is a recipe for the bounty of zuchs that keep walking in my back door. It took some time, but man is it good. I cooked the arborio rice in chicken stock, with a bit of butter, as if I was making risotto...I used more breadcrumbs than called for - a function of the baking dish - and I mixed some grated parm cheese in with the breadcrumbs. My only deviations...It was even better reheated the next day. Zucchini Tian 2010, Martha Rose Schulman. Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes Yield: Serves 6 From the July 31, 2010 show. "This is a classic Provencal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further." Ingredients 3 tablespoons olive oil 1 medium onion, chopped 2 to 3 large garlic cloves, to taste, minced 2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice Salt and freshly ground pepper 2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme 1/2 cup Arborio rice, cooked 2 eggs 3 ounces Gruyere cheese, grated (3/4 cup) 1/4 cup breadcrumbs (fresh or dry) Instructions 1. Preheat the oven to 375F. Oil a 2-quart gratin dish. 2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat. 3. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature. ------------------------------------------------------ My prep time was about twice what she says, but it's worth the effort. I think if the rice were already cooked, leftover from something else, then her prep time might work. seagrass

Glenda, I googled and found these. Are either of them similar to what you had? California Orange Soup Categories: Desserts Cold Fruit To post Yield: 8 Servings 2 tb Quick-cooking tapioca 2 ½ c Orange juice 2 tb Sugar 1 ds Salt 2 Cinnamon sticks 1 ½ c Orange sections 12 oz Frozen sliced peaches; thawed 1 Banana; sliced ¼ c Sour cream Blend tapioca, orange juice, sugar and salt in saucepan. Let stand 5 minutes. Add cinnamon sticks. Bring to a boil over medium heat. Remove from heat; cool. Remove cinnamon sticks. Add orange sections, peaches and banana. Chill well. Ladle into chilled bowls. Garnish with sour cream. Makes 8 servings. Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972. Formatted by Mardi Desjardins, March 20, 1998. Recipe by: Loyta Wooding Posted to MC-Recipe Digest by Mardi Desjardins on Mar 26, 1998 Fruit Soup Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient \-\- Preparation Method \-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\- \-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\-\- 3 Tbsp. instant tapioca 2 1/2 C. water 1 Can frozen orange \-\- (6 oz.) juice (other juices may be substituted) fresh mint 3 C. fresh fruit (melons, oranges, nectarines, peaches and bananas are good choices, but use whatever is in season) Combine tapioca and 1 cup of the water. Bring to a boil and simmer 2 to 3 minutes. Add orange juice and mix until well blended. Add remaining water. Cover and refrigerate until thoroughly chilled. Cut fruit into bite\-size pieces and add to chilled soup. Serve in well chilled mugs. Garnish with fresh mint if available. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~