BULGUR AND WALNUT LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
3 Garlic cloves — minced
2 tb Oil
8 oz Mushrooms, sliced
1 tb Minced fresh herbs
-(rosemary thyme are nice)
1 tb Tamari
2 ts Vegemite (optional)
Salt pepper — to taste
1 1/2 c Bulgur wheat
3 c Water
8 oz Walnuts — finely chopped
4 Carrots — cooked and mashed
2 tb Flour
1 c Bread crumbs

Saute onion and garlic in oil until soft, then add mushrooms and continue
cooking until most of the mushroom liquid has evaporated. Remove from heat
and blend in herbs, tamari, Vegemite (if using), and salt and pepper to
taste. Set aside.

In a large, dry, saucepan, toast bulgur over medium heat until it is
lightly browned, stirring constantly. Add mushroom mixture and water to
bulgur and simmer until liquid is absorbed. Remove from heat and stir in
mashed carrots, flour and breadcrumbs. Adjust seasoning if necessary.

Turn out mixture into a greased loaf pan, cover with aluminum foil and bake
at a moderate temperature for about one hour.

From the kitchen of Karen Mintzias

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Title: Keftes de Prassa (Leek Meatballs)
Categories: Beef, Harned 1994, Herb/spice, Sephardic, Vegetables
Yield: 6 servings

1 bn Leeks
1 1/2 c ;Salted water
2 lb Lean ground beef
4 Eggs; beaten
1 ts Each cumin and turmeric
1 ts Each salt and pepper
2 ts Garlic; finely chopped
1/4 c Dill weed or
2 ts Dried dill weed
1/4 c Sesame seeds
Flour
Olive or vegetable oil
Lemon wedges or
Red wine vinegar

Cut off roots from bulb end of leeks. Remove tough outer leaves and
trim off tops. Slice lengthwise and wash thoroughly under running
water. Slice into 1/2″ pieces. Bring salted water to a boil, add
leeks, and simmer 10 minutes or until leeks are tender. Drain in a
colander and squeeze all water from leeks.

Combine remaining ingredients (except flour and oil), add leeks, and
blend gently. Shape into meatballs and roll in flour. Flatten
meatballs a little and fry in 1/4″ oil until brown on both sides. Add
more oil to pan when necessary. Serve with lemon wedges or red wine
vinegar.

Yield: 6 to 8 servings.

Variations: Substitute 5 cups finely chopped parsley or scallions
for the leeks. The beef mixture can be shaped into finger rolls,
stuffed with cooked rice, and fried in olive or sesame oil. Or
barbecue the meatballs after coating them with flour.

From _From My Grandmother’s Kitchen: A Sephardic Cookbook_ by Viviane
Alchech Miner with Linda Krinn. Gainesville, FL: Triad Publishing
Company, Inc., 1984. Pg. 74. ISBN 0-937404-23-3. Posted by Cathy
Harned.

MMMMM

Title: Lemon-Thyme Pesto
Categories: Main dish, Pasta, Vegan
Yield: 1 recipe

2/3 c Packed stemmed fresh parsley
1/4 c Pine nuts
1 tb Ground dried thyme
1 tb Grated lemon peel
1 tb Fresh lemon juice
1/4 c Olive oil (or more)
Salt pepper

In processor, blend first 5 ingredients until almost smooth. With
machine running, gradually add 1/4 cup oil and process until smooth.
If pesto is dry, mix in more oil by spoonfuls. Season to taste with
salt and pepper.

(Can be made ahead. Press plastic wrap onto surface of pesto. Cover
and refrigerate up to 2 days or freeze up to 1 week. Bring to room
temperature before using.)

Barbara Karoff, in “Bon Appetit” August, 1994 Posted by Karen Mintzias

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Pumpkin Chip Cookies

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pumpkin pie filling
1 tsp. baking soda
2 tbsp. milk
2 c. sugar
2 eggs
1 c. vegetable oil
4 c. flour
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
1 sm. bag chocolate chips

Preparation :
Mix ingredients well. Bake 10 to 12 minutes in 350 degree oven.
Cookies will be soft and cake-like, perfect for a Halloween party.
They will be a big hit with kids and grown-ups as well.

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Title: VELVET CHOCOLATE GLAZE
Categories: Frostings, Brownies, Chocolate
Yield: 1 servings

1 Unsweetened chocolate sqs
2 tb Butter
2 tb Corn syrup light
1 c Powdered sugar
1 tb Milk
1 ts Vanilla

————————KATHI IN SACRATOMATO JUNE 1————————

Melt chocolate. Blend in butter and light corn syrup. Stir in powdered
sugar, milk and vanilla; mix well. Cover 8-inch square pan of
brownies.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/12 12:42 PM

TO: KATHI MERRITT (PJXX83A) FROM: KATHI MERRITT (PJXX83A)
SUBJECT: CHOCO-FREE FOR ALL

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SINIGANG NA ISDA (FISH IN SOUR SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 5 SERVINGS—–
2 lb – 3 lbs halibut fish with
-bone — sliced
1 md Sized onion — sliced
1 md Sized tomato — diced
4 c – 5 cups rice water
2 ea Japanese eggplany — sliced
-thick
– diagonally
2 c Oriental radish (diakon)
-sliced
– diagonally
1 t Fish sauce (patis)
1 ea Hot chili pepper — optional
1 ea Lemon — juice of
Salt and pepper to taste
1 ea Bn fresh spinach — cut into
– 3-inch pieces
Lemon slices

In a covered soup pot over medium high heat, bring
rice water, onion and tomato to a boil. Reduce heat
to medium, add diakon, eggplants, juice of one lemon,
hot chili pepper, fish sauce, a little salt and
pepper, and simmer for 8 minutes. Add fish and simmer
for another 10-15 minutes until cooked. Turn off heat.
Correct sesonings to taste. Add spinach and cover for
1-2 minutes. Serve immediately. For extra tartness,
sprinkle a little lemon juice on individual bowl
servings. Serves 4-5.

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Title: Banana Cream Pie
Categories: Pies
Yield: 6 servings

1 ea banana
2 pk (4 serv)banana or vanilla
1 ea baked 9 pie shell,cooked
2 1/2 c cold milk
2 c thawed kool whip topping

Slice banana into pie shell.Prepare pie filling as directed on
package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped
topping and pour over banana in shell.Chill at least 3 hours.Top with
remaining whipped topping;garnish with banana slices and mint,if
desired

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Title: QUICK CHOCOLATE MOUSSE
Categories: Desserts, Chocolate, Diabetic
Yield: 6 servings

3 oz Of a diabetic mix of
-Dream whip
1/2 c Ice water
1 tb Cocoa
Strawberries for garnish .

Beat all ingredients until soft peaks form. Spoon into
dishes. Per serving: 67 calories, 0.7 gms protein, 4
gm fat, 0 cholesterol, 6 gms carbohydrates, 13 mg
sodium From: The Pointe Restaurant and Spa – the
largest all-suite resort in the nation. Located in
Phoenix, Arizona. Jean Bolls JXCT09A

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Title: All-In-One Tuna Casserole
Categories: Fish Seafood
Servings: 4

1 ea Env. Golden Onion Soup Mix
1 1/2 c Milk
10 oz Frozen Peas Carrots *
8 oz Medium Egg Noodles **
6 1/2 oz Tuna, Drained Flaked
2 oz Shredded Cheddar Cheese ***

* Frozen Peas Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal 1/2 C
—————————————————————————
Preheat oven to 350 degrees F.
In large bowl, blend golden onion recipe soup mix with milk; stir in peas
carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking
dish, then top with cheese. Bake 20 minutes or until bubbling.

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DIJON-STYLE MUSTARD

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric

Grind the mustard seed to a fine consistency. Mix the ground mustard with
the dry mustard powder and water in a small bowl, cover with plastic wrap,
and set aside overnight. Combine the mustards with the wine, vinegar, salt,
and turmeric in a blender or mini-food processor. Puree until smooth. The
mustard should be ready to use immediately, with a refrigerator shelf life
of 3 months.

YIELD: 1/2 cup

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NOTES : This recipe yields a mustard of medium consistency; if you prefer a
very coarse stone-ground consistency, whisk the mustard mixture and the
remaining ingredients together rather than pureeing.