Title: Deluxe Vegetable Braise
Categories: Vegetables, Oriental, Wok
Yield: 6 servings

1 1/2 c Cauliflower, broken into
-medium sized flowerettes
1 1/2 c Broccoli, sliced into 3″
-shreds
1 1/2 c Fresh green beans, snapped
1 1/2 c Zucchini, sliced diagonally
3 tb Oil
1/2 c Water
Salt
1/2 c Cashews (opt)

1. Slice and prepare all vegetables.

2. Place oil in wok, heat to smoking point. Add cauliflower to wok,
stir fry cauliflower until oil coats most of it, add 1/2 cup water,
cover wok and cook cauliflower 4 minutes, lifting cover to stir
cauliflower 2 or 3 times. Add beans, stir, cover wok and cook
ingredients 4 more minutes, lifting cover to stir ingredients, 2 or 3
times. Add broccoli, zucchini, and salt. Stir everything up. Cover
wok and cook all the ingredients for a further 7 1/2 minutes, lifting
cover to stir ingredients periodically. When all is cooked, place
food on platter. If desired, a 1/2 cup of cashews could be sprinkled
over all before serving.

NOTE: This is a beautiful vegetable dish that could be served along
side of a regular Canadian meal, such as roast beef, broiled steak,
chops of all kinds, or all by itself as a main course.

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KLOPS (MEAT-EGG LOAF)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef, minced
3 sl Bread — soaked
OR I tried:
1/2 c Bread crumbs, Italian
2 Egg
4 oz Parsnips — grated
1/2 c Stock
1 Carrot — grated
2 Onion — chopped*
2 Garlic clove — crushed
1 d Nutmeg
1 d Allspice
Salt
Pepper
1 tb Parsley — chopped
6 Egg — hard-boiled, peeled
Margarine

Mix all the ingredients except the hard-boiled eggs
and the margarine. Put half the mixture into a
well-greased loaf pan (I found that I didn’t need to
oil the pan), then put the whole hard-boiled eggs in a
row down the middle of the meat and cover with the
remaining meat mixture. Dab the top with margarine as
desired: a lot if the meat is lean, very little if it
is fat. Bake for 15 minutes in a 500 F. oven, then
reduce the heat to 350 F. for about 45 minutes, until
brown on top. Serve warm or cold in thick slices so
the egg centers each piece.

Jewish Cooking
for Pleasure
Molly Lyons
Bar-David

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Title: Baked Rice Pudding
Categories: Desserts, Rice, Mcdougall
Yield: 4 servings

2 c Brown rice; cooked
1 1/2 c Soy milk; “rice dream”
1 c Raisins; or currants
2 tb Honey
1 ts Vanilla

Preparation Time: 0:55 Combine all ingredients. Pour into a casserole,
cover and bake at 325 degrees for 45 minutes. May be served hot or cold.
From the Mcdougall Health Supporting CookBook volume one. By Mary
Mcdougall. ISBN 0-8329-0393-0

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Chow Mein Cookies

Recipe By : ANTHONY SWABODA
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package butterscotch morsels
1 can or bag chow mein noodles
1 cup peanuts or mixed nuts

Melt morsels, add noodles and nuts.Drop by teaspoons on waxed paper. Cool.
Sore in airtight container.

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SWEET DOUGH FOR PIES

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
One crust pie — about 10 ounces
dough:
1 1/4 cups all purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter — (1/2 stick)
1 large egg
Two crust pie — about 1 1/4 pounds
dough:
2 1/2 cups all purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons cold unsalted butter — (1 stick)
2 large eggs

To mix the dough by hand, combine flour, sugar, salt and baking powder in a
medium
mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and
add to dry ingredients. Toss
once or twice to coat pieces of butter. Then using your hands or a pastry
blender, break the butter
into tiny pieces and pinch and squeeze it into the dry ingredients.
Occasionally reach down to the
bottom of the bowl and mix all the ingredients evenly together. Continue
rubbing the butter into the
dry ingredients until the mixture resembles a coarse ground corn meal and no
large pieces of butter
remain visible.
Beat the egg (s) in a small bowl and pour over the flour and butter mixture.
Stir in with a fork until the
dough begins to hold together, but still appears somewhat dry. Scatter a
teaspoon of flour on the
work surface and scrape the dough out onto it. Press and knead the dough
quickly 3 or 4 times, until
it is smooth and uniform.
To mix the dough in the food processor, combine flour, sugar, salt and
baking powder in work bowl
fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut
butter into 1tablespoon pieces
and add to work bowl. Process, pulsing repeatedly at 1second intervals,
until the mixture is fine and
powdery, resembles a coarse ground cornmeal and no large pieces of butter
remain visible, about 15
pulses in all.
Add the egg (s) to the work bowl and pulse ten times or so, until the dough
forms a ball.
Scatter a teaspoon of flour on the work surface and scrape the dough out
onto it. Press and knead
the dough quickly 3 or 4 times, until it is smooth and uniform.
Press the dough into a disk (two equal disks for the larger amount of
dough). Sandwich the disk (s) of
dough between two pieces of plastic wrap and press it into a 6 inch circle.
Refrigerate the dough until
firm, or until you are ready to use it, at least 1 hour.
Storage: Keep the dough in the refrigerator up to two days, or freeze it
doublewrapped in plastic.
Because the dough is thin, it will defrost quickly at room temperature when
you intend to use it.
Variations:
SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg
and ground cloves
to the dry ingredients before mixing in the butter. Double the quantities
for the 2 crust recipe.
COCOA DOUGH:
Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients
before mixing in the
butter. Double the quantities for the 2 crust recipe. If the dough seems dry
after adding egg (s), add a
teaspoon or two of water, no more.

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Title: EAST TEXAS PECAN DROPS
Categories: Cookies
Yield: 4 dozen

1 c Pecans
1/2 c Butter or margarine
1/2 c +2T shortening
1 c Confectioners’ sugar
2 1/2 c Sifted cake flour
2 t Vanilla extract

Chop pecans rather coarsely. Work or cream butter (margarine) and
shortening together until smooth. Beat in the confectioners’ powdered
sugar gradually. Stir in the flour throughly and add vanilla and
pecans. Mix well. Drop by teaspoonsful onto an ungreased baking
sheet. Bake in 325 degree preheated oven for 15 to 20 minutes or
until they are a delicate, light brown. Makes 4 dozen.

From: Old Texas Family Dessert Recipes by Connie Dunn @1981 Dunn
Dunn Editorial and Photgraphic Services, Cedar Hill, Texas

Type in by Bobbie Beers

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Title: Vietnamese Bbq Duck Breast
Categories: Vietnamese, Duck, Game, Bbq, Spicy
Yield: 2 servings

4 Duck breasts, deboned and
-skinned
2 tb Oil
4 tb Vinegar
1 Clove garlic, minced
1/2 Inch chunk ginger root,
-crumbled
1/2 ts Dried chile peppers or more

This recipe is equally good with wild duck, partridge or ptarmigan.

Cut the breasts away from the bird and marinade at least two days in
the other ingredients. The peppers can be increased up to 2 tsp
according to taste. Drain breasts and grill over charcoal/gas,
brushing on extra marinade as required. Serve with rice.

Recipe by: Jim Weller

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Date: Tue, 20 Sep 94 07:59:35 PDT
From: Barbara Laufersweiler

— Reddened Rice —

Modified from “Prairie Fire Reddened Rice”, p.115 of _Coyote’s
Pantry_ by Mark Miller and Mark Kiffin. The major differences are
that I replaced the b*tt*r with water for the saute’, I like to
toast the rice, and 1/3 cup (even 3 Tbsp) of chile powder is way
too mouth-blistering with the “New Mexico” chile powder I got at
the local Mexican grocery.

Total time: about 45 minutes; 30 minutes unattended

2 Cups white long-grain rice — try Texmati, they say
2 cloves garlic / peeled and minced
1/2 onion / peeled and minced
4 1/2 Cups water
1 tsp dried oregano
1 tsp cumin
(1 Tbsp minced fresh marjoram leaves — I never have these)
2 scant Tbsp medium-hot pure chile powder
— this may still be pretty hot
1 tsp salt

In a large pan or skillet over low heat, saute’ 2 cloves garlic and onion
in a tablespoon or so of water, until soft and beginning to dry.
Add rice and increase heat to medium-high; dry-toast until golden
brown, stirring frequently. Add water and all remaining
ingredients, bring to a boil, and cook for two minutes.

Reduce the heat to low, cover, and simmer for 20 to 25 minutes
until the water has just evaporated. Remove from heat and let
stand five minutes. Fluff up with a wooden spoon.

GRANOLA BARS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Melted margarine
2/3 c Peanut butter
2 ts Vanilla extract
3 c Quick oats *
1/2 c Sunflower seeds
1/2 c Coconut
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
Other nuts/dried fruits
-you want to add

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9×12 (9×13?) baking dish
(glass works best). In a large bowl, combine the first 5 ingredients and
stir well (it should be sort of a paste). Stir in remaining ingredients.
You can add in whatever you want, so long as the mixture is sticking
together in several large clumps. Press the mixture into the baking pan (
you can use your fingers — it’s not very sticky). Bake at 350 for 15 – 20
minutes (until it turns golden brown). Cool completely and cut into bars.
Voila!

From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups: rec.food.veg

– – – – – – – – – – – – – – – – – –

Title: Cinnamon Hearts (Kh)
Categories: Cookies, Desserts
Yield: 1 servings

7 oz Butter
3 oz Sugar
2 c Flour
1 Egg yolk
Decoration:
Egg white
Cinnamon
Sugar

Mix flour and sugar and cut in butter on a pastry board. Add the egg
yolks and work the dough together quickly. Put in cold place for a
while. Roll out the dough and cut out cookie-cutter hearts. Brush
them with lightly whipped egg white. Dip the cakes in a mixture of
sugar and cinnamon. Bake in a 325F oven for 10 to 12 minutes.

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