NEW-FASHIONED CABBAGE ROLLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TANGY TOMATO SAUCE—–
2 tb Vegetable oil
1 c Onions — chopped
28 oz Tomatoes, canned — coarsely
-chopped, with liquid
1/2 c Sweet vermouth or apple
-cider
2 tb Lemon juice
3 oz Tomato paste
Salt and pepper to taste
—–FILLING—–
2 tb Vegetable oil
1 c Onion — chopped
1 Garlic clove — minced
4 oz Mushrooms — chopped
2 1/2 c Wild rice — cooked
1/2 ts Paprika
1/2 ts Dill seed
1/2 c Dried fruits, such as
-raisins, apples, apricots,
-peaches or pears — chopped
2/3 c Walnuts — finely chopped
1 md Green cabbage head

Sauce: Heat oil in medium saucepan. Add onions and
saute until transparent. Add tomatoes, vermouth or
cider, lemon juice and tomato paste. Cook over medium
heat 15 minutes. Add salt and pepper to taste.Makes 4
cups.

Filling: Heat oil in large skillet.Add onion and
garlic and saute until onions are transparent. Add
mushrooms and cook briefly, about 4 minutes. (Don’t
let mushrooms get soft and turn gray).Stir in the
rice,paprika,dill seed and dried fruit.Cookuntilfruit
softens, about 10 minutes. Stir in walnuts and remove
from heat.

Preheat oven to 350 degrees. Core the cabbage and
place in a large kettle of boiling water. Parboil 5
minutes. Meanwhile, spread about 1/3 of the tomato
sauce in the bottom of a large casserole.

Remove cabbage from pan, drain and cool slightly.
Carefully peel off 16 cabbage leaves. If inner leaves
are too stiff, place them back in the boiling water
for 1 to 2 minutes until pliable. Put 2 to 3 tbs of
filling in center of each cabbageleaf. Rollup leaf,
tuckingin sides as you roll, and place each packet
seam-side down in a layer in the casserole. Cover
layer with sauce. Continue rolling,layering and adding
sauce until you’ve used up the filling.

Cover and bake 45 to 60 inutes, until fully cooked.
Remove from oven and let stand about 30 minutes to
allow flavors to develop. Serves 6.

Per serving: 283 cal; 6g prot; 10 g fat; 36 g carb;
0chol; 214 mg sod; 4 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: TOFU FRIED RICE
Categories: Main dish, Vegetarian
Yield: 4 servings

1 tb Dark sesame oil
10 1/2 oz Firm tofu
— cut into 1/2-inch cubes
2 Garlic cloves; minced
1 ts Ground ginger
10 oz Frozen peas; thawed
1 c Bean sprouts
1 c Sliced mushrooms
4 Green onions; sliced
2 md Carrots
— cut into diagonal slices
4 c Cooked brown rice; chilled
1/2 c Slivered almonds; toasted
1/4 c Soy sauce

Heat oil in large skillet or wok over medium-high heat. Stir-fry
tofu in oil with garlic and ginger 3 minutes. Add peas, bean
sprouts, mushrooms, onions and carrots. Stir-fry until peas and
carrots are tender. Stir in rice, almonds and soy sauce; heat
thoroughly.

Each serving provides:
* 423 calories
* 18.7 g. protein
* 17.4 g. fat
* 52.4 g. carbohydrates
* 7.9 dietary fiber
* 0 mg. cholesterol
* 937 mg. sodium.

Source: “Veg-able Rice”
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Kid’s Krunchy Krazy Korn
Categories: Snacks
Yield: 2 servings

MMMMM——————-PILLSBURY HOLIDAY CKBK————————
8 c Puffed popcorn curls; from
8 oz. pkg.*
1 c Brown sugar
1/2 c Butter
1/4 c Light corn syrup
1/2 t Baking soda
1 t Vanilla

Heat oven to 250F. Place popcorn curls in 15x10x1″ baking pan. In
lrg. saucepan, combine brown sugar, margarine and cornsyrup; bring to
a boil over med. heat, stirring constantly. Simmer 2 mins.; remove
from heat. Stir in baking soda and vanilla. Pour mixture evenly over
popcorn curls; mix well. Bake at 250 for 30 mins., stirring twice
during baking. Immediately remove from pan; cool completely on waxed
paper or greased foil. Store in tightly covered container. Makes 8
cups.

*TIP: Eight cups popped popcorn can be substituted for puffed popcorn
curls. 1/2 cup peanuts can be added to popcorn curls.

popcorn curls contain no hulls, they are a nice alternative for those
who are unable to eat popcorn.“ It comes from my Pillsbury ”Holiday"
cookbook, Classic #142.

MMMMM

POPPY SEED-LEMON BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
2 tb Poppy seeds
1 tb Lemon peel
7/8 c Water (7 1/2 fl.oz)
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.

– – – – – – – – – – – – – – – – – –

Hearty Stovetop Beef Stew

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup flour
2 teaspoons salt
4 lbs. boneless beef chuck, well-trimmed, cut int — 1
1/4-inch cubes
1/4 cup vegetable oil
5 cups beef broth
1 cup dry red wine or water
3 tablespoons tomato paste
2 teaspoons garlic — minced
2 bay leaves (each about 1 1/2″ long)
2 teaspoons dried thyme leaves
2 teaspoons dried marjoram leaves
1 1/4 lbs. carrots, peeled cut crosswise — 1 1/4-inch chunks
1 1/4 lb. small white turnips, trimmed cut into — 1″ thick
wedges
1 lb. medium fresh mushrooms — quartered
1 bag-16 ozs. frozen cut green beans
1 bag-16 ozs. frozen small whole onions

Mix flour and salt. Coat meat, shaking off excess. Heat oil a 5 or 6 quart
Dutch oven over medium-high heat until it looks thin and rippling but not
smoking. Add and brown beef in 2 or 3 batches; remove to bowl with slotted
spoon. When all beef is browned, pour off any drippings remaining in pot.
Return browned meat to pot; stir in remaining ingredients except vegetables.
Bring to a boil. Reduce heat to low; cover and simmer 1 hour. Add carrots
and turnips. Simmer covered for 45 minutes or until carrots are almost
tender. Stir in remaining ingredients. Cover and simmer 45 minutes more
until vegetables and meat are tender, stirring occasionally. Cool
completely. Pack, label and freeze up to 3 months. For thicker gravy, mix 3
tablespoons flour and 1/4 cup water. Stir into stew and cook over medium
heat about 5 minutes until thickened, stirring constantly.

– – – – – – – – – – – – – – – – – –

JONI “A”S CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JONI’S SSMW41A—–
Graham cracker crumbs
1 pound Small curd cottage cheese
16 ounce Cream cheese (2 pkgs)
1 1/2 cup Sugar
4 Eggs
1 pint Sour cream
1/3 cup Corn starch
2 tablespoon Lemon juice
1 teaspoon Vanilla
1/2 cup Melted butter or margerine

Grease 9 inch spring form pan and dust with graham cracker crumbs. sieve
cottage cheese into bowl, add soft cream cheese and beat on high speed until
well blended and creamy.Beating at high speed add sugar, then eggs, Reduce to
med speed and add corn starch, lemon and vanilla. Beat until well Blended. Add
melted butter (or marg) and sour cream. Beat until smooth.

Pour into Pan. Bake in 325 degree oven about 1 hour and 10 minutes. Or until
firm around edges. Turn off oven and let cake stay in oven for 2 hours. Remove
and cool completely on wire rake. Chill before removing side of pan. Good Luck
and Enjoy from Joni in S.Jersey

– – – – – – – – – – – – – – – – – –

TIBETAN ROAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Oil
4 oz Buckwheat
4 oz Onion, diced
8 oz Mushrooms, chopped
1/4 pt Red wine
1/4 pt Stock
4 oz Walnuts
8 oz Spinach
1 t Rosemary
1 t Sage
Salt pepper

Preheat oven to 375F.
Heat oil in a skillet fry the buckwheat for 2 to 3
minutes. Add onions mushrooms cook for a few more
minutes. Pour in the wine stock bring to a boil.
Reduce heat simmer for 20 minutes. Add more stock
if necessary. Grind the walnuts finely. Wash cook
spinach without water for 6 minutes. Drain off any
excess liquid chop thoroughly. When buckwheat is
cooked, remove pan from heat let cool slightly.
Stir in walnuts spinach. Mix in the herbs mix
well. Season to taste. Grease a 1 LB loaf tin press
in the mixture. Bake for 50 to 60 minutes till the
top is dark brown feels firm to the touch. Let it
stand for 10 minutes, then turn out onto a plate.
Serve with vegetables greens.

– – – – – – – – – – – – – – – – – –

PARMESAN-TOPPED FENNEL PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Potatoes, peeled quartered
2 Fennel bulbs, trimmed and
-chopped
2 c Defatted chicken broth
1/2 c Skim milk
2 tb Unsalted butter, melted
Salt to taste
White pepper to taste
2 tb Grated Parmesan
2 tb Flavored bread crumbs

Boil potatoes until tender; about 30 minutes. Drain
well. Transfer to a mixing bowl and mash well.
Meanwhile, in another saucepan, combine fennel with
the broth and cook over medium heat until tender;
about 15 minutes. Drain and puree in food processor.
Add to potatoes along with the milk and butter. Then
transfer to oven-proof casserole; top with Parmesan
cheese and bread crumbs. Brown under broiler for a few
minutes.

– – – – – – – – – – – – – – – – – –

Title: KANGAROO TAIL SOUP (IN PRESSURE COOKER)
Categories: Australian, Meat, Asian
Yield: 4 Servings

1.00 Large kangaroo tail
300.00 g Carrots, sliced
3.00 Sticks of celery, cut up
3.00 Medium onions, sliced
1.00 tb Butter
2.00 ts Ground black pepper
2.00 ts Ground nutmeg
7.00 Whole cloves
2.00 c Canned tomatoes, chopped
Salt to taste
3.00 tb Soy sauce

Separate the joints of the ‘roo tail. Brown the butter on a medium
heat in pressure cooker. Quickly fry the tail in the butter until the
pieces are lightly browned.

Add the onions and carrots, and gently fry for 2 minutes, then add
celery, pepper, cloves, nutmeg, salt. Fry on the same heat for
another 10 minutes. Add soya sauce and turn heat to high for 2
minutes, stirring. Add tomatoes with liquid and stir to crush.

Add water to cover, stir and put lid on pressure cooker. When steam
starts to come out, reduce heat and start timing. After 25 minutes
take off stove and cool down and remove lid.

If you want to thicken the soup, you can mix cornflour or coconut
cream powder with hot water and stir into soup. Simmer for another 10
minutes without the lid, while stirring.

Serve with rice.

Posted by Glen Jamieson to the Fidonet National Cooking echo with the
following comments:

Just for you, I have attached a recipe for Kangaroo Tail Soup, which
was derived from an Indonesian Ox Tail Soup, and can be used for Ox
Tail. I have made it many times, and it is a family favourite.

MMMMM

Title: Gold Coat Autumn Salad with California Figs
Categories: Salads, Fruits, Side dish
Yield: 4 servings

Lettuce leaves
2 Oranges
— peeled thinly sliced
2/3 c California Dried Figs
– Calimyrna or Black Mission
– stems removed quartered
1 Apple or ripe pear
— cored and thinly sliced

————————–CARDAMOM CREAM DRESSING————————–
1/2 c Vanilla nonfat yogurt
1/2 ts Honey
1/4 ts Ground cardamom or cinnamon
1 tb Toasted coconut (garnish)

On four individual salad plates, arrange a bed of lettuce leaves. Place
orange slices, fig quarters, and apple slices decoratively over lettuce.
For dressing, in a small bowl, stir together yogurt, honey and ground
cardamom until blended. Drizzle mixture over salads. Sprinkle coconut
over salads for garnish. Makes 4 side dish salads.

Calories: 167 Fat: 1.11 G Dietary Fiber: 5.19 G
Sodium: 21 Mg Calcium: 122 Mg Potassium: 490 Mg
Magnesium: 34 M Iron: 1.29 Mg % calories from fat: 6%

Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–