NORTHERN CABBAGE KIMCHI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Heads cabbage
7 Korean readishes
1/2 Bundle
–
1/2 Bundle
–
4 Soaked forest mushrooms — ,
Soaked and cut int
4 Dried stone mushroom — ,
Soaked, cleaned an
2 Korean pears — , cut into
Thin juli
5 Garlic bulbs — , peeled and
Crushed
3 sm Ginger roots — , peeled and
Crushed
3 c Red pepper powder — made
Into a paste wi
Red pepper threads
1/2 c Pickled corvina — , cut
Into narrow st
1/3 c Pickled baby squid, “”
1 sm Octopus,
1/3 c Pickled baby shrimp,
Chopped
1/3 lb Oysters
1 1/2 lb Beef brisket, boiled in 5
qt Water or bee
4 c Coarse salt
Table salt
Sugar
Korean watercress — , cut
In 2″ length
Green thread onions — , cut
In 2″ length
“”
“”

Preliminaries

Trim off the tougher outer leaves of the celery cabbage and save them; cut
each cabbage head into 2 to 4 sections lengthwise (see above recipe)

Preparations

1. soak the cabbage sections and the radishes in a brine prepared with 3
cups of salt and 4 quarts of water for 3 to 4 hours or until softened.
Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1 1/2″ narrow
strips.

5. cut the 2 remainding radishes into thin julieen; mix the radish strips
with the red pepper paste. Then, add all the remainding vegtables,
mushrooms, and chestnuts along with the octopus, squid, and pickled fish;
mix well. Finally, toss the mixture with oysters and pear strips and season
with salt. This is the stuffing.

6. Pack the stuffing between the layers of the cabbage leaves; filling the
slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a
crock; cover with the salted outer leaves (preliminaries). After 2 or 3
days, add a mixture of salt, pickled corvina juice, pickled baby shrimp
juice, and beef broth, just enough to cover

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Title: VEGETARIAN HOLIDAY ROAST
Categories: Main dish, Vegetarian, Vegetables
Yield: 12 servings

1 1/2 c Lentils
7/8 c Millet
1 c Brown rice
1 1/2 c Chopped walnuts; -OR-
2 c -Whole chestnuts
3 sl Whole wheat toast; crumbled
1/2 c Almond butter
2 c Chopped onions
1/4 c Olive oil
5 lg Garlic cloves; minced
2 tb Fresh sage, chopped
1 ts Dried celery seed
2 tb Fresh rosemary leaves
— chopped
2 ts Salt
2 c Chopped seitan (optional)

———————-MUSHROOM GRAVY———————-
20 md Mushrooms
1/2 c Chopped onion
1 tb Olive oil
1/2 ts Dried oregano; -OR-
2 ts -Fresh oregano
1/3 c Butter
1/2 c Unbleached flour
2 c -Lentil liquor (from above)
1 1/2 c Water
1 ts Salt
1/2 ts Black pepper

Cook the lentils, millet, and brown rice separately;
and reserve two cups of the lentil liquor for making
Mushroom Gravy. If you are using whole chestnuts,
preheat the oven to 400 degrees F. Rinse the nuts and
cut a cross about 1/2 inch deep in the small, pointed
ends. Place the nuts on a cookie sheet and bake about
20 minutes, then cool for about 10 minutes. Remove the
shells and cut the nuts in quarters.

Mix the cooked grains and lentils with the nuts, bread
crumbs, and almond butter in a large bowl and set
aside.

Saute the onions briefly in olive oil, then add the
garlic, sage, celery seed, rosemary, salt, and seitan
if used. Saute 2 to 3 minutes longer, stirring
constantly, then add to the other ingredients, mix
thoroughly (mooshing with fingers works best), and put
into a large oiled baking dish. Lightly coat the top
of the roast with olive oil, then bake at 350 degrees
F for 1-1/4 hours. Serve with Mushroom Gravy (below)
and garnish with parsley.

MUSHROOM GRAVY: Separate the mushroom caps from the
stems, then quarter the caps and halve the stems.
Saute the onion in olive oil on medium heat for 1
minute, then stir in the oregano and add the
mushrooms. Cook, stirring constantly, until the
mushrooms have softened and the bottom of the pan is
covered with liquid. Set aside.

Melt the butter in a saucepan over medium heat, then
stir in the flour and cook, stirring constantly, for 1
to 2 minutes. Add the lentil liquor and water, and
continue stirring until the mixture thickens and
barely begins to boil. Add the mushroom mixture,
salt, and pepper, and continue stirring until the
gravy begins to boil. Remove from heat and serve.

* Source: Brigitte Mars in The Herb Companion,
October/November 1993 * Typos by: Karen Mintzias

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Apple Pie

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:30
Categories : Desserts Pies Pastry
Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 batch pie pastry — see recipe
6 large apples
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon all-purpose flour
1 tablespoon butter — cut into bits
1 teaspoon sugar
dash cinnamon
1 tablespoon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest.
Mix sugar, flour, and spices. Toss with apples to coat.
Roll half of dough into a round and fit into a 9″ pie pan. Fill shell
with apple mixture. Dot top with butter. Roll remaining dough into a round
large enough to cover top of apples. Place carefully over apple filling and
crimp edges of crusts together. Make slits in top crust to vent. Mix
teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and
sprinkle lightly with cinnamon sugar.
Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake
an additional 20-30 minutes.

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Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream.

Chili Dogs

Recipe By : Unknown
Serving Size : 6 Preparation Time :0:10
Categories : Bean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 hot dog buns
6 fat-free hot dogs — cooked
—-Chili Sauce—-
1/2 tsp olive oil
1/2 lb ground chicken breast, skinless
1/2 c onions — chopped
1 clove garlic — minced
15 1/2 ozs dark red kidney beans — drained
8 ozs no-salt-added tomato sauce
2 tsps chili powder
—-Toppings—-
1/2 c fat-free cheddar cheese — grated
1/2 c onions — chopped

In a skillet, heat oil over medium heat. Add chicken, 1/2 cup onions, and
garlic. Cook until chicken is no longer tender and vegetables are tender.
Stir in kidney beans, tomato sauce, and chili powder. Simmer 15 minutes.
Place hot dogs in buns. Top with sauce. Sprinkle cheese and remaining
onions over each hot dog.

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Per serving: 256 Calories; 2g Fat (9% calories from fat); 23g Protein; 34g
Carbohydrate; 27mg Cholesterol; 1027mg Sodium

Date: Mon, 31 Oct 94 11:22:00 EST
From: “Von Balson, Kathleen”

Lentil Loaf

Ingredients:
2 cups dry brown lentils, rinsed
1 bay leaf
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread crumbs
1 egg substitute, beaten
1 tbs ketchup
1 medium onion, chopped
1 clove garlic, crushed
1 tsp dried thyme
2 tsp dried oregano
1 tsp dried tarragon
salt and pepper to taste
3 tbs tomato paste or tomato sauce

Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil,
reduce heat, cover and simmer until lentils are soft and water has been
absorbed, about 45 min.
Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9″ loaf pan.
Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices
and serve warm.

This goes wonderfully with mashed potatoes and your favorite vegetable! The
leftovers taste so good in a pita pocket, and if there are mashed potatoes
leftover, I stuff the pocket with both. Mmmm! Enjoy!

Nutrition Info per serving:

341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol, 445mg
sodium, 8g fiber.

Kitchen Hints

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Information Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
No Ingredients Found

I thought I’d pass along some hints to help those of us that get into trouble
from time to time. It’s not recipes, but what the heck!
If you’ve over-salted soup or vegetables, add cut raw potatoes and then
discard once they have cooked and absorbed the salt.

A teaspoon each of cider vinegar and sugar added to salty soup or vegetables
will also remedy the salty situation.

If you’ve over-sweetened a dish, add salt.

A teaspoon of cider vinegar will take care of too-sweet main dishes or
vegetables.

Pale gravy may be browned by adding a bit of instant coffee straight from the
jar. No bitter taste, either.

If you will brown the flour well before adding to the liquid when making
gravy, you will avoid pale or lumpy gravy.

If time allows, the best method of removing fat is refrigeration until the
fat hardens. If you put a piece of waxed paper over the top of the meal, it
can be peeled right off, along with the hardened fat. Ice cubes will also
eliminate the fat from soup and stew. Just drop a few into the pot and stir;
the fat will cling to the cubes; discard the cubes before they melt. Or, wrap
ice cubes in paper towel or cheesecloth and skim over the top.

A slice of soft bread placed in the package of hardened brown sugar will
soften it again in a couple of hours.

A little salt placed in a frying pan will prevent splattering.

Meat Loaf will not stick if you place a slice of bacon on the bottom of the
pan.

Vinegar brought to a boil in a new frying pan will prevent foods from
sticking.

No sticking to the pan when you’re scalding milk if you’ll first rinse the
pan in cold water.

A lump of butter or a few teaspoons of cooking oil added to water when
boiling rice, noodles, macaroni, or spaghetti will prevent boiling over.

A few drops of lemon juice added to simmering rice will keep the grains
separate.

A dampened paper towel or terry cloth brushed downward on a cob of corn will
remove every strand of corn silk.

To determine if an egg is fresh, immerse it in a pan of cool, salted water.
If it sinks, it is fresh; it it rises to the surface, throw it away.

Fresh eggs’ shells are rough and chalky; old eggs are smooth and shiny.

To determine if an egg is hard-boiled, spin it. If it spins, it is
hard-boiled. If it wobbles, it is raw.

Egg shells can be easily removed from hard-boiled eggs if they are boiled in
salty water and quickly rinsed in cold water.

No “curly” bacon for breakfast when you dip it into cold water before frying.

Keep bacon slices from sticking together; roll the package into a tube shape
and secure with rubber bands.

Posted by Stephen Ceideburg July 27 1990.

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OEUF BROUILLES A LA MICHEL GUERARD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cheese/eggs Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Eggs
2 ts Butter
1 tb Creme fraiche
4 tb Finely chopped shallots
1 t Finely chopped chives
Salt and pepper
2 oz Caviar
8 Long thin pieces of bread
– toasted

CUT EACH EGG SHELL about 1/2-inch from its pointed end
with a serrated knife (surgical scissors work well
too). Pour out the insides into a bowl. Wash the tops
and shells in warm water, then turn them upside down
on a towel to dry completely. Over very low heat melt
the butter in a saucepan just large enough to hold the
eggs. Beat the eggs with a whisk, pour through a sieve
into the warm butter and return to the very low heat.
Beat constantly with the whisk, gradually increasing
the heat, until the eggs are thick and creamy, but not
solid. Remove the eggs immediately from the heat and
continue whisking while adding the creme fraiche,
shallots, chives, salt and pepper. Place the dried
eggshells in egg cups (or in a mound of coarse salt on
a plate). Using a teaspoon, carefully fill each shell
3/4 full with the creamed eggs, then finish filling
each shell with a tablespoon of caviar. Replace the
tops of the shells or garnish with some long stalks of
chives, if you wish. Serve with toast.

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HONEY BACON BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-C HAROLD QUINN (FPHK52A)
2 ts Yeast
5 ts Gluten
3 1/2 c Wheat flour
1/2 c Honey
3 tb Soft butter
1 1/4 ts Salt
1/2 c Soft bacon bits*
1 1/4 c Very warm water + more if ne

* (don’t use the crunchy kind) it looks too dry add a little more)
This is the receipt that was on the BB from CELESTE BEATIE (TDFX72B).
I don’t deserve any credit for this wonderful bread.
Celeste used the DAK Auto Bakery and I use the DAK Turbo on the turbo
cycle. Turned out great. It is heavy (2 1/2 lbs.) I also used the
crunchy bacon bits but I soaked them in warm water for about 30
minutes. Only had to add 2 Tbsp of water to the 1-1/4 cup. All that
like this should thank CELESTE. FROM: C HAROLD QUINN (FPHK52A)
Reformatted by Elaine Radis

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BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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Title: FISHERMAN’S BOUILLABAISSE
Categories: Soups, Main dish
Yield: 4 servings

1/4 c Olive Oil
2 ea Med. Cloves Garlic Fine Chop
1 c Water
1/2 c Dry White Wine
1 ea Env. Onion or Onion-mushroom
-Soup Mix
1 tb Finely Chopped Parsley
1 ts Thyme Leaves
14 1/2 oz Can Tomatoes whole peeled
-undrained and chopped.
1 1/2 lb Lobster Tails (3)
-cut in 3″ pieces
1 lb Red Snapper, cod, hallibut,
-or haddock, cut into pieces
6 ea Clams, Well Scrubbed
6 ea Mussels, Well Scrubbed

In large saucepan or stockpot, heat oil and cook
garlic over medium heat until golden. Add water,
wine, onion recipe soup mix, parsley, and thyme, blend
thoroughly. Stir in tomatoes. Bring to a boil, then
simmer covered 15 minutes. Add lobster and fish and
simmer 10 minutes. Add clams and mussels and simmer
an additional 5 minutes or until shells open.
(DISCARD ANY UNOPENED SHELLS). Serve, if desired,
with bread or rolls. Makes about 4 (2 cup) servings.

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