Title: POTETBOLLER (NORWEGIAN POTATO BALLS)
Categories: Vegetables, Ethnic, Norwegian
Yield: 4 servings

1 c Boiling water
1 c Dry instant mashed potatoes
8 Canned anchovy fillets,
-finely minced
1 tb Flour
1 tb Chopped parsley
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Pepper
1/8 ts Mace
1 Egg yolk
1 c Bread crumbs

Oil for deep frying

Add boiling water to instant mashed potatoes. Add
finely minced anchovy fillets, flour, parsley, salt,
mustard, pepper and mace; mix well. Form into
walnut-sized balls, coat with beaten egg yolk, then
bread crumbs, and deep fry in hot oil (375F) a few at
a time until golden brown.

4 servings

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Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Chili Vinegar

20 2-inch-long dried chilies
2 cups white-wine vinegar
In a very clean 1-qt glass jar combine the chilies and the
vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at lease 2 days and up to 2 weeks, depending
on the strength desired. Strain the vinegar through a fine sieve
into a glass pitcher, reserving 2 chilies for garnish and
discarding the rest, and pour it into 2 very clean 1/2 pint glass
jars. Ad the reserved chilies and seal the jars with the lids.

BASIC OAT BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c AM Whole Wheat Pastry Flour
3/4 c AM Oat Bran
2 ts Non-alum baking powder
1/2 ts Cinnamon (optional)
3 tb Unrefined vegetable oil
3 tb Honey or maple syrup
3/4 c Soymilk, skim milk or water

Mix dry and liquid ingredients in separate bowls, then
combine and mix thoroughly. Fill 6 to 8 oiled muffin
tins full. Bake at 375 F. for 12 to 15 minutes.
Mini-muffins will rise better than regular muffins.

Source: Arrowhead Mills “Oat Bran Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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KHICHHARI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Yellow split peas
1 tb Ghee
1 ea Onion, chopped
1/2 ts Whole coriander seeds
1/2 ts Whole cumin seeds
1 ea 1/2 inch piece ginger, slice
1 t Turmeric
1/4 ts Cayenne
4 oz Brown rice
1 ea Green chili, chopped
3/4 pt Water
1 ea Juice of half a lemon
2 ea Tomatoes, skinned chopped
Salt

Steep peas in boiling water for 1 hour. Drain rinse well.
In a large pot, heat oil fry onions spices for 4 minutes over a medium
heat.
Add split peas, rice green chili. Mix well. Pour on water lemon
juice. Add tomatoes, stir once cover. Simmer very gently for 40
minutes or until rice is soft. Season serve.

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RICE AND SAUSAGE STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Pearl rice
3 c Chicken broth
1 t Rubbed sage
1 t Thyme leaves
1/2 ts Dry rosemary
1 1/2 lb Mild Italian sausage, casing
Removed, meat crumbled
1/2 c Raisins
3/4 lb Mustard greens, chopped
1 c Grated Parmesan Cheese

Conbine rice, broth, sage, thyme and rosemary and
cover and bring to a boil, then reduce heat and cook,
without stirring, until liquid is absorbed, about 15
minutes. Cook sausage on medium heat, stirring
occasionally, until lightly browned. Add the raisins
to the meat, stirring often, until they puff, then
remove the meat and raisins with a slotted spoon and
add to the rice. Add the greens to the sausage
drippings and cook, stirring often until the leaves
are wilted and bright green, about 8 minutes. Add the
greens, drippings and Parmesan cheese to the rice and
mix. This can be prepared the night before and kept
chilled prior to stuffing a 10-12 pound bird.

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BLUE CORN MUFFINS WITH CRANBERRIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Finely ground blue cornmeal
1 c Unbleached white flour
2 ts Baking powder
1 t Baking soda
pn Salt
1 Egg
1 Egg white
3/4 Skim milk
1/3 c Canola oil
1/2 c Honey or maple syrup
3/4 c Cranberries

Preheat oven to 350. Stir together dry ingredients.
In separate bowl, stir together liquid ingredients.
Mix liquid and dry ingredients until just combined;
batter will be lumpy. Stir in cranberries. Fill oiled
muffin tin (I use a veg. spray) about 3/4 full with
batter. Bake until toothpick comes clean, about 18-20
min.
Makes 10 muffins (I got 11).

Per serving: 208 cal, 4g protein, 8g fat (!), 30g
carbo, 17mg cholesterol, 211mg sodium, 1g fiber.

Source: Vegetarian Times

~- Gina Pasquale Email: pasquale@lanl.gov

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Chocolate Orange Mousse

Recipe By :
Serving Size : 12 Preparation Time :2:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 ounces semisweet chocolate — coarsely chopped
3/4 cup water
1 orange rind — grated
10 eggs — separated
1/2 cup almonds — chopped
1 ounce semisweet chocolate — grated

Melt chocolate with water on top of double-boiler then beat until smooth.
Add rind and cool to room temperature. Beat the egg yolks and add a little
at a time to the chocolate mixture, mixing well after each addition. Beat
egg whites until firm peaks form. Add a large dollop of the egg whites to
the chocolate misture and beat well. Add the nuts and beat well again. Fold
in the remaining egg whites then spoon into dessert glasses or a large
bowl. Refrigerate for at least 1 hour then serve with whipped cream
sprinkled wiht the grated chocolate.

– – – – – – – – – – – – – – – – – –

Per serving: 281 Calories; 18g Fat (53% calories from fat); 7g Protein; 29g
Carbohydrate; 151mg Cholesterol; 50mg Sodium

Title: FLAN ALMENDRA
Categories: Desserts
Yield: 1 servings

1/2 c Sugar
2 tb Water
1 c Milk
3 Eggs
3 Egg yolks
1 ts Vanilla
1 c Slivered almonds
1/4 c Sugar

Preheat oven to 350.

Heat sugar and water in small saucepan over medium heat. Heat and boil
until mixture caramelizes. Immediately, pour mixture into 9″ round cake
pan. Cool.

Combine rest of ingredients in a blender; process at high speed 1 minute.
Pour over caramelized sugar; cover pan with aluminum foil and place in
a large shallow pan. Pour hot water to depth of 1 inch into larger pan.
Bake for 55 minutes or until a knife inserted near center comes out
clean. Remove from water and uncover. Cool at least 30 minutes. Loosen
sides with knife and invert

—–

Title: Basic Hardtack
Categories: Snacks
Servings: 6

2 c Flour
1/2 tb Salt (optional)
1/2 tb Sugar (optional)
1/2 c Water

Basic HardTack

Mix flour, salt (optional), sugar (optional), and water. Using hands or
rolling pin, flatten dough on floured cloth until 1/4-inch thick. Score
with a knife if desired. Bake on cookie sheet in 350-degree oven for 30
minutes. Break into pieces as needed.

MMMMM

Ham ‘n Cheese Broccoli Quiche

Recipe By : Pillsbury
Serving Size : 8 Preparation Time :1:00
Categories : Breakfast/Brunch One-Dish Meals
Pork/Ham/Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 refrigerated pie crust
1 cup milk
4 eggs — slightly beaten
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 cup cooked ham — cubed
1 1/2 cups Cheddar cheese — shredded
1 cup frozen broccoli flowerets — thawed
1 tablespoon onion — chopped

Prepare pie crust according to package directions for *filled one-crust pie*
using 9″ pie pan. Heat oven to 350F.

In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust. Pour egg mixture over
ham, cheese and broccoli. Bake for 40 – 50 minutes or until knife inserted
in center comes out clean. Cool 5 minutes before serving.

– – – – – – – – – – – – – – – – – –

NOTES : Can substitute one 10-oz. pkg. frozen chopped broccoli for frozen
broccoli flowerets.
Can substitute any cheese of preference; Swiss suggested.