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Vegetarian Recipes

I was an ovo-lacto vegetarian for about eight years. Check out my Hot and Sour Soup recipe.

Hot and Sour Soup

  • 6 dried chinese mushrooms
  • 8 cups vegetable soup stock
  • 8 slices of unpeeled fresh ginger root
  • 1 tsp of whole black peppercorns (I use a mixture of black/red/white peppercorns)
  • 6 green onions (scallions), sliced diagonally
  • 1 red pepper cut into strips
  • 1 cup sliced mushrooms
  • 1/2 cup rice wine vinegar
  • 2 tsp sesame oil
  • 2 tsp dried chili peppers
  • 1 tbsp soy sauce
  • 4 tbsp corn starch mixed with 3 tb of water
  • 1/2 tsp of sugar
  • 1 clove of crushed garlic
  • 2 shots of tabasco sauce
Prepare the dried mushrooms:
  • Soak in warm water for 20 minutes
  • squeeze dry
  • cut into thin slices, discard the stalks
  • save water for soup stock
Prepare stock:
  • bring stock, ginger root and peppercorns to a boil
  • reduce heat and simmer uncovered for 20 minutes
  • strain stock, discard spices
Make the soup:
  • add remaining ingredients and simmer for 10 minutes
  • ladle soup in bowls with cooked white rice


  • 9 lasagna noodles
  • 3 cups tomato paste
  • 4 cups stewed tomatoes (drained)
  • 4 cups 2% cottage cheese
  • 1/2 cup thinly sliced mushrooms
  • 1/2 cup finely diced green bell peppers
  • 2 1/2 cups chopped spinach (optional)
  • 9 large slices of mozzarella cheese
  • 1 egg (scrambled)
  • 2 tbsp basil
  • 2 tbsp oregano
  • 1 tsp garlic powder
  • 1 1/2 tsp sugar
  • 2 tbsp parsley
Preheat oven to 400 C. Add spices, vegetables (except spinach), sugar and tomato paste to stewed tomatoes and cook in a sauce pan (this is only done to soften the green peppers). In another bowl, mix cottage cheese and chopped spinach.

Boil noodles and drain. Coat noodles in the scrambled raw egg.

Start layering in an ungreased pan:

  • 3 noodles
  • tomato sauce
  • cottage cheese (mixed with spinach)
  • repeat ...
End with:
  • noodles
  • mozzarella cheese

Bake, uncovered, for 20 minutes or until sauce is bubbling. Let cool for 5-7 minutes. Slice and serve.

Borcht Soup

  • 1 28oz can of stewed tomatoes
  • 12 cups water
  • 2 onions (diced)
  • 1 medium green cabbage (diced or shredded)
  • 1/4 cup fresh dill (chopped)
  • 2 cups celery (chopped)
  • 1 large beet (shredded)
  • 4 potatoes (cut into 1 inch cubes)
  • 1/2 cup oil
  • salt and pepper
In a large pot, saute onions, cabbage and celery in the oil until softened -- stirring occasionally. Add the rest of the ingredients and bring to a boil. Then let simmer for 5 hours, until potatoes are soft. Serve with a dollop of sour cream, if desired.

Easy Slow Cooker Borcht Soup

  • 3 cups cabbage, shredded or chopped
  • 2 cups celery, chopped
  • 2 cloves garlic, chopped or use a garlic press
  • 1 beet, shredded
  • 3 peeled potatoes, cut into 1 inch cubes
  • 1 medium onion, chopped
  • 1/2 cup fresh dill, chopped
  • 1 large can of diced tomatoes
  • salt and pepper to taste
  • dash cayenne pepper, optional
  • water
Add all ingredients into slow cooker. Add water to slow cooker until it is almost full. Cook on low for 10 to 12 hours or on high for 6 to 8 hours. If your slow cooker is a large size, add more cabbage and/or potatoes. A great way to enjoy borsht without being in the kitchen all day!

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(Contact me) This page was updated on 2007/06/02. View Kirk Russell's profile on LinkedIn Copyright © 1996 2004 2005 Kirk J. Russell