Title: KOUNOUPITHI STIFADO (CAULIFLOWER STIFADO)
Categories: Vegetables, Greek
Yield: 6 servings

6 lb Cauliflower
6 sm Onions, white
1 1/4 c Oil
4 cl Garlic, split lengthwise
1 tb Tomato paste diluted with:
2 c Water
1/2 c Vinegar
1/2 tb Rosemary
1 ea Bay leaf
6 ea Peppercorns

Wash the cauliflower and break into flowerets.
Skin and wash onions; drain. Heat the oil in a pot
and lightly brown the whole onions. Add garlic and
cook until golden. Add diluted tomato paste, vinegar,
resemary, and bay leaf, and cook for 30 min. Bring
lge. pot of salted water to a boil; add cauliflower.
Cook for 5 min., then drain and add cauliflower to
sauce. (Add a little water if necessary.) Add
peppercorns. Cover pot. Simmer until all liquid has
been absorbed and only the oil remains (abt. 30 to 45
min.). Serves 6 to 8.

—–

Date: Wed, 31 Aug 94 08:51:15 +0900
From: Terri Gimbert

Peppers Stuffed with Tofu and Rice

1 onion, chopped fine
1 rib of celery, chopped fine
1/2 cup of mushrooms, chopped fine (optional)
1 cup brown rice, cooked
1 cup mixed vegetables, canned, frozen, or chopped fresh then boiled or
nuked
1 cup tofu
freshly ground black pepper
4-6 green bell peppers (capsicum)
2 cans of Campbells tomato soup

All measurements are approximate! If making your own mixed veg I suggest
carrot, potato, corn, and peas. Cut the carrot and potato small, to about
the size of the peas and corn. Microwave until tender.

Saute onion, celery and mushrooms in lots of vegetable stock until soft.
Mix equal amounts of cooked rice, mixed veg. and tofu in bowl. Add cooked
onion mixture and freshly ground black pepper to bowl.

Slice the top off of the peppers and reserve. Remove the seed from the
peppers then add peppers to boiling water. Boil very briefly, about 2 – 4
minutes. Remove from pot and rinse with cold water. Arrange peppers in
baking dish. Fill each with tofu mixture. (Extra stuffing can be frozen).
Pour tomato soup over the peppers. Replace cap over each pepper (or
sprinkle with low fat cheese). Put lid on baking dish and bake at 180
degrees Celsius or 350 degrees Fahrenheit for about 45 minutes.

ITALIAN WEDDING SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Ethnic
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1/2 pound Ground beef
1/2 pound Ground pork
1 Egg — slightly beaten
1/4 cup Fresh bread crumbs
1 tablespoon Fresh parsley — chopped
1 lg Clove garlic — minced
2 tablespoon Parmesan — grated
Salt and pepper to taste

– – – – – – – – – – – – – – – – – –

Title: BAKED SPRING ROLLS
Categories: Vegetarian
Yield: 8 servings

2 oz Rice vermicelli
1/2 ts Sesame oil
3/4 c Carrots; coarsely grated
1/2 c Green onions; thinly sliced
1/2 c Water chestnuts; canned
-cut into matchstick pieces
1/2 c Bamboo shoots; cut into
-matchstick pieces
1/2 c Snow peas; thinly sliced
1/2 c Savoy cabbage; very finely
-shredded
1/4 c Sunflower seeds
1 tb Sesame seeds; toasted
2 ts Ginger root; finely grated
1 ts Soy sauce
4 ts Oil; vegetable
8 ea Sheets rice paper; 8 1/2
-inches in diameter
Plum sauce; for garnish
-optional

Cook rice vermicelli in boiling water for 3 mins.
Drain. Place in a large bowl and toss with sesame oil.
Add vegetables, sunflower seeds, sesame seeds, ginger
root and soy sauce. Toss again and set aside.
Preheat oven 450. Place oil in a small dish. Dip 1
sheet of rice paper into warm water for 15-30 seconds,
until soft. Place on a dish towel. Brush surface
lightly with oil. Spoon 1/8 of the filling onto bottom
edge of rice paper. Fold bottom edge of rice paper
just to cover filling; brush surface lightly with oil.
Fold in edges, then roll up, brushing surfaces with
oil as you roll. Repeat with remaining rice paper
sheets and filling. Place each roll seam side down on
a foil lined cookie sheet. Bake spring rolls on the
lowest oven rack for 15 to 20 mins, turning once,
until lightly browned. Serve with plum sauce if
desired. —

—–

Title: Beef and Bay Stew
Categories: Beef, Stews
Yield: 2 Servings

750 g Beef, cubed
2 c Beef stock
1/2 bn Leeks
1 sm Turnip
1 sm Carrot
6 sm Scrubbed potatoes
1 Celery stick
1 Bay leaf
1/2 ts Thyme
1/2 Sugar lump
1 pn Salt
1 pn Pepper
2 tb Plain flour

Roll cubed beef, with fat removed, in flour seasoned wtih salt and
pepper. Place in casserole with stock and after bringing to the boil,
simmer for 3/4 of an hour. Add the well washed white part of the
leeks thickly sliced. Peel and dice turnip and carrot and add to the
dish with sliced celery and well scrubbed potatoes. Add bay leaf,
thyme and sugar. Stew gently for approximately an hour and serve with
thick crusty bread. Serves 2 but his may be ahlved and one portion
frozen.

MMMMM

Title: Field and Stream Stuffed Burgers
Categories: Hamburgers
Yield: 8 servings

2 lb Ground round
2 Eggs
1 c Sweet pickle relish
3/4 c Onion, coarsely chopped
3 T Worcestershire sauce
1 oz *bourbon
2 Garlic cloves minced
1/4 c *green Bell pepper chopped
1/2 c *bacon, cooked crumbled
-salt pepper to taste

* items are optional

Mix onion, relish, Worcestershire sauce, and any of the
optional ingredients you wish to use, together. Be sure to get
the eggs mixed in completely. Roll meat out and make 16 thin
patties. Spoon the pre-made mixture upon the top of one patty.
Place another patty on top. Press firmly to join them. Wipe up
the mixture that runs out of the patty stack and spread over the
top of the patty stack. Either broil in your oven until they are
as you prefer them or on a barbecue grill as you see fit.

Origin: Field Stream magazine 1960-something!
—–

WW-YELLOW SPLIT PEA ‘N’ HAM SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces uncooked yellow split peas
1 teaspoon margarine
1/2 cup chopped carrots
1/4 cup each chopped onion and celery
2 ounces chopped boiled ham
2 cups water
1 1/2 packets instant chicken broth and seasoning mix
1 small bay leaf, studded with one whole clove
dash each, ground cinnamon and white pepper

Sort and rinse peas; set aside. In 2-quart saucepan heat margarine until
bubbly and hot; add carrot, onion, celery, and ham and cook, stirring
constantly, until onion is translucent. Stir in split peas and remaining
ingredients and bring to a boil. Reduce heat, cover, and let simmer until
peas and vegetables are soft, about 45 minutes.
Let soup cool slightly; remove and discard bay leaf and clove. Transfer soup
to work bowl of food processor and process utnil pureed; return to saucepan
and cook until heated.

Each serving contains: 3 protein exchanges; 1 vegetable exchange; 1/2 fat
exchange; 8 calories optional exchange
Per serving: 248 calories; 19 g protein; 5 g fat; 33 g carbohydrate; 955 mg
sodium; 25 mg cholesterol

– – – – – – – – – – – – – – – – – –

Title: DRY RUB SPICE MARINADE
Categories: Herb/spice, Marinades
Yield: 1 servings

1/4 c Kosher salt
2 tb Garlic powder
1 tb Dried thyme
2 ts Ground black pepper
1/4 c Granulated or brown sugar
2 tb Paprika
2 ts Cayenne pepper

Combine all ingredients, blending thoroughly. If
reserving for later use, store in a tightly capped
jar. To use, sprinkle heavily over all sides of meat
and rub in well with fingers. Let meat stand at room
temperature for two hours, or lightly covered
overnight in the refrigerator. Sprinkle meat again
lightly before grilling, broiling or baking. This
recipe makes enough for 3-4 pounds spareribs. Mixture
is also good on poultry.

Keeps indefinitely in tightly capped jar. Note from
the cook:“The secret of a good dry rub is equal
proportions of kosher salt and sugar. The salt draws
juices to the surface of the meat; the sugar drinks
those juices up, making a lovely, light, potently
seasoned glaze on the meat.These are the herb bottles
closest to my hands, if you have other stuff handy,
add it as you wish: ground ginger, or dry mustard; red
pepper flakes, or onion powder. Customize it any way
you will.” Via: RFIX_S 09-28-1994

—–

Title: French Onion Soup
Categories: Polkadot, Lisa, Onions, Soups/stews
Yield: 1 Servings

MMMMM——————WHITE STOCK (FONDS BLANC———————–
2 lb Veal bones
2 Chicken carcasses, cut into
-pieces
1 Gal water
2 Carrots, sliced
1 Onion, sliced
1 Celery stalk, sliced
2 Leeks, washed well and
-sliced
6 Cracked black peppercorns
4 Parsley sprigs
2 Sprigs thyme
2 Bay leaves

MMMMM———————FRENCH ONION SOUP————————–
8 c Fonds blanc
3 c Onion, sliced
2 tb Butter
8 tb Mixed grated Gruyere
-and Parmesan cheese
Salt and pepper to taste
1 Baguette

I’ve recently been making French onion soup. The recipe I’ve been
using is from the Chez Francois cookbook (Chez Francois is a rather
good French restaurant in the DC area). I’m writing this from memory,
but I’m pretty certain it’s accurate.

Place bones, carcasses, and water in a large stock pot. Bring to a
boil. Reduce heat, skim fat, and add vegetables and herbs. Allow to
simmer for 4-5 hours partly covered, skimming fat as necessary.
Strain well (or just ladle the soup out, leaving the bones, etc.
behind). Melt the butter on low heat in a large saucepan. Add the
onion, and cook for 30-40 minutes, stirring often, until the onions
are soft and golden brown. Add the fonds blanc, and simmer for 30
minutes. Add salt and pepper to taste. In a 375 F oven place 16
1/2-inch slices of bread, cut into ~1-inch pieces. Bake until golden
brown (5-8 mins). Put the soup into individual serving dishes, top
with the croutons and 1 heaping tbsp. cheese each (I find I really
need more like 2 tbsp each). Brown the cheese under a broiler and
serve immediately.

From the Internet Cookbook

[Wow! That looks quite complicated. I don’t even have half of those
ingredients. -Lisa]

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Famous Waer Wolf Dip

Recipe By : Johnette Hassell
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Family Fav
Low-Fat To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz lowfat cottage cheese
8 large cloves garlic
1 pkg Hidden Valley Dressing Mix – dry
2 tbsp skim milk

Process garlic ’til finly chopped. Add cottage cheese and Hidden Valley.
Process to smooth texture. Thin with milk if needed, it usually is.

Why Waer Wolf? There’s enough garlic in this to take care of any supernatural
being!

– – – – – – – – – – – – – – – – – –