Date: Wed, 13 Jul 94 10:45:00 EDT
From: “Anne.Cox” <20676AC@msu.edu>

Source: Vegetarian Journal, July/August 1994 “Lentil Mania” by Jacqueline
Dunnington (adapted)

Lentil and Leek Risotto (serves 2 with leftovers as a main dish) [T]

4 chopped leeks (green and white parts, well washed)
4 cloves garlic, minced
1 red pepper, finely chopped
3 c vegetable broth or water
1-1/4 c brown rice
salt and pepper to taste
approx. 1 T chopped fresh basil or a pinch dried basil
1 c cooked lentils
1/4 c freshly chopped parsley
1/4 c finely grated carrots

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a
small amount of the broth. When soft, add the rest of the broth or water, and
stir in rice along with seasonings. Reduce heat and simmer covered for about
40 minutes or until rice is done. Uncover, stir in cooked lentils and reheat
until lentils are hot. Garnish with parsley and grated carrot before serving.

Title: Tabouli
Categories: Appetizers, Rice, Mcdougall
Yield: 4 servings

1/2 c Bulgur; dry
1 c Water; boiling
1 Tomato; chopped
1/2 c Fresh parsley; chopped
2 tb Lemon juice
1/8 ts Garlic powder
1/4 c Green onions; chopped
(about 3 green onions)
1/4 c Fresh mint leaves
1/2 c Garbanzo beans, cooked

Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the
boiling water over the bulgur. Mix. Cover with a towel and let stand for 1
hour. After 1 hour the excess water should be removed. The easiest way to
do this is to pour the bulgur and water into a fine mesh strainer. Let the
water drain off, pressing the bulgur with your hands to remove as much of
the excess water as possible. Place the drained bulgur in a bowl. Add the
remaining ingredients. Toss well to mix. Cover and refrigerate at least 2
hours to blend flavors.

HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck
dinner or picnic. Try it stuffed in pita bread for a different sandwich
idea. This recipe can be doubled or quadrupled easily for larger amounts.
Keeps well in regrigerator.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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BUTTERMILK BREAD IN A PRESSURE COOKER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/2 c Sugar
1 c Flour
1/2 ts Soda
1 t Baking powder
1 c Buttermilk (I don’t have the
-recipe at hand, but you can
-make
Quite adequate buttermile
-from dried milk)
1 c Nut, dates and/or raisins
4 c Water in pressure cooker
-with rack.

Combine egg and sugar. Sift flour, soda and baking
powder. Add buttermilk anternately with sifted dry
ingredients. Mix well. Add nuts and stuff. Turn into
buttered bowl and cover with wax paper. Place bowl in
cooker on rack with water. Place cover on cooker.
Steam without pressure weight for 15 minutes, then
cook at cook position for 25 minutes, allow to cool
naturally.

Works, and makes quite tasty bread. I’ve also got a
really good receipe for making brown bread and boston
brown bread in a pressure cooker.

After a week at sea, we (a crew of four) could polish
off a whole loaf at one sitting, especially if the
butter was still firm.

– – – – – – – – – – – – – – – – – –

CAJUN YAM-PECAN BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Green Onions, finely chopped
Reserve half of tops
2 tb Pecan Oil
2 tb Cajun Blackened Seasonings
1 lb Yams, peeled and chopped
1 1/2 qt Chicken Stock
Salt
1/2 c Ground Toasted Pecans, or
Pecan Meal

Saute green onions breifly in oil in a soup pot. Add
Cajun seasonings and saute 30 seconds longer to bring
up flavors. Stir in yams and stock. Add a little salt.
Cook until yams are soft enough to puree. Puree into a
smooth soup. Stir in ground roasted pecans. Season
with salt to taste. Just before serving, stir in
reserved green onion tops.

Per Serving: Calories: 280, Protein: 8g,
Carbohydrates: 26g, Fat: 17g, Saturated Fat: 1g,
Cholesterol: 0mg, Sodium: 545mg, Fiber: 3g.

Source: San Francisco Chronicle Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

Title: Honey Nugget Cookie
Categories: Cookies
Yield: 72 servings

1 c Shortening
1 c Brown sugar
1 c Honey
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
3 c Flour
3 c Oats
2 Eggs

Recipe by: D P Honey at Texas Folk Life Fest
Preheat oven to 350 degrees.

Cream shortening, sugar, honey, and eggs. Stir in remaining ingredients.
Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees for
10-12 minutes.

—–

Mocha Bundt Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes Alcohol
Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package White cake mix
1 package Instant chocolate pudding
4 Eggs
1 cup Oil
2/3 cup Vodka
1/4 cup Coffee liqueur
1/4 cup Powdered sugar

Preheat oven to 350~. Grease and flour bundt cake pan, shaking out excess.
Combine first 7 ingredients in large bowl and beat thoroughly. Pour into pan.
Bake until tester inserted in center comes out clean, about 50-60 mins. Let
cool 5 minutes in pan, then invert onto rack. Blend 1/4 cup coffee liqueur with
powdered sugar in small bowl until smooth. Drizzle evenly over warm cake.

– – – – – – – – – – – – – – – – – –

CORN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Sl Salt pork
1 ea Onion, large, sliced
4 ea Potato, large, sliced
2 c Water
6 ea Soda crackers, large
1 x *soaked in:
1 c Milk
2 c Corn
1 t Salt
1/4 ts Paprika

Cut the salt pork in cubes and brown. Add onion and
cook until browned; add the potatoes and water and
cook until potatoes are soft. When potatoes are
cooked, stir in the crackers which have been soaked in
the milk, corn, salt and paprika. Heat thoroughly and
serve. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

– – – – – – – – – – – – – – – – – –

DOLMATHES (STUFFED GRAPE LEAVES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Grape leaves
2 lb Lean ground beef
1 c Short-grain rice
1 lg Onion, diced
1 t Dill weed
1/2 ts Cumin
1/2 c Vegetable oil
2 c Chicken broth or water
Salt to taste
Pepper to taste

Place meat into large bowl and add diced onion
(sauteed if desired), salt, pepper, dill weed, cumin
and oil. Mix well. Add rice and * cup water. Mix by
hand until blended together. Place about 1 tablespoon
mixture in the center of washed leaf (ribs up) and
roll into narrow roll. Place rolls into deep saucepan
in layers. Add chicken broth. Cover and simmer about
45 minutes over low heat until rice is done. Serve
plain, with wedges of lemon or with egg lemon sauce.

– – – – – – – – – – – – – – – – – –

Title: Scalloped Tomatoes And Corn
Categories: Digest, Mar95
Yield: 1 servings

Preheat oven to 375 F.

————————COMBINE IN 1 1/2 QT. CASSERO————————
1 15 5 oz. can stewed
Tomatoes, undrained
2 c Cooked corn, drained
2 sl Whole wheat bread, cubed

———————————-TOP WITH———————————-
1/4 c Nutritional yeast
(optional)

——————————-SPRINKLE WITH——————————-
Herbs (basil, parsley,
And/or oregano)

Preheat oven to 375 F. Bake for 20 minutes or until well heated.

Source: original. from the Kitchen of Carolee.

Posted to Genie Food Wine RT, Sun Feb 26, 1995, C.LAVENGOOD

Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through
kindness of Karen Mintzias, km@salata.com.

1.80á

—–

Title: Fast Fancy Butter Cookies
Categories: Cookies
Yield: 1 servings

1/2 c Softened butter
1/2 c Sugar
1 lg Egg
2 c Flour
1 ts Baking powder

In large bowl with mixer at med speed, beat butter sugar until
light fluffy; beat egg in well. At low speed beat in flour baking
powder until well blended. Flatten dough to disk shape; refrigerate,
wraped in plastic wrap, 1 hour until firm. Heat oven to 375. Work
with half dough at a time; keep remainder refrigerated. Mold or press
into shapes; or roll out to 1/8″ or 1/4″ thick between two sheets of
wax paper or plastic wrap cut into desired shapes. Place shapes on
ungreased cookie sheets, spacing about 1″ apart. Bake 8-15 minutes
depending on thickness of dough, until firm to touch edges are
lightly browned. Cool on racks. Store in airtight containers.

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