Title: Brown Rice Vegetable Salad
Categories: Salads, Side dish, Rice, Vegetables
Yield: 4 servings

1 md Onion, finely chopped
1 ea Garlic cloves, crushed
2 oz Olive oil
8 oz Long-grain brown rice
3/4 pt Vegetable stock
1 ts Salt
1/2 ts Turmeric
8 oz French beans
4 oz Peas, fresh or frozen
4 oz Corn, fresh or frozen
1 ea Red bell pepper, chopped
4 oz Peanuts -=OR=- cashews

Cook the onion garlic in the olive oil until soft golden. Stir
in the rice until coated evenly with the oil. Add the stock, salt
turmeric. Bring to a boil simmer for about 40 minutes. The rice
should be tender all the liquid absorbed.

While the rice is cooking, prepare the vegetables. Cut the beans into
small chunks. Cook in boiling salted water until tender (I’d prefer
to steam them). Drain well.

Cool the rice vegetables mix together with the bell pepper.
Stir
in half the nuts place in a serving bowl. Sprinkle with the
remaining nuts. Serve with an oil vinegar dressing if liked.

Mary Norwak, “Grains, Beans Pulses”

—–

Title: Turkey Waldorf Salad
Categories: Salads, Poultry, Main dish
Yield: 2 servings

1 c Cooked rice; cooled
– (cooked in chicken broth)
1 c Cooked turkey breast strips
3/4 c Diced unpeeled apple
1/2 c Sliced celery
2 tb Slivered almonds; toasted
3 tb Poppy seed salad dressing
Lettuce leaves

Combine all ingredients except lettuce in medium bowl. Serve on lettuce
leaves.

Each serving provides:
* 380 calories
* 25.1 g. protein
* 15.7 g. fat
* 33.8 g. carbohydrate
* 657 mg. sodium
* 49 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Beets, Beet Greens and Sweet Potato Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 medium beets with greens attached
3 medium sweet potatoes (about 1 1/2 lbs) — peeled
2 tablespoons sweet butter
2 1/4 teaspoons finely minced fresh ginger — divided
1 large onion — coarsely chopped
6 cups vegetable stock — or
bouillon
2 teaspoons grated orange zest
1/2 teaspoon salt — to taste

serves 6

Here are all the colors of a brilliant autumn day. Since sweet potatoes cook m
ore quickly than beets, cut them into thicker slices, which are more likely to
keep their shape. The beet greens add a very appealing spinach-like flavor. T
he pressure cooker tenderized beet skins so much that removing them becomes mor
e a matter of aesthetics than necessity.

Cut the beets from their greens and peel or scrub them. Cut the beets into 1/4
-inch slices and cut the slices in half. Set aside.

Cut and discard the red stems from the beet greens. Rinse the beet green in a
sinkful of cold water, taking care to remove all of the sand. Discard any blem
ished or very large, tough leaves. Drain and chop the beet greens into strips
about 2 inches wide. Use about 4 cups of tightly packed chopped greens for the
soup, saving the remainder for stock or another use. (They’re delicious when s
auteed in olive oil with lots of garlic).
Cut the peeled sweet potatoes into 1/2-inch slices and cut the slices in half.
Set aside.
Heat the butter in the cooker. Add 2 teaspoons of the ginger and the onions an
d cook until the onions are soft, about 3 minutes. add the beet greens, sliced
beets, sweet potatoes, and stock.
Lock the lid in place and over high heat bring to high pressure. adjust the he
at to maintain high pressure, and cook for 7 minutes. Reduce the pressure with
a quick-release method. Remove the lid, tilting it away from you to allow any
excess steam to escape. Stir in the remaining 1/4 teaspoon ginger and the ora
nge zest. Add salt to taste and serve immediately.

– – – – – – – – – – – – – – – – – –

BEST BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c All purpose flour
1 c Shredded wheat bran cereal
2 1/2 ts Baking powder
1 Egg, beaten
3/4 c Skim milk
1/4 c Dark molasses
3 tb Vegetable oil
Vegetable Cooking Spray

Combine dry ingredients in a medium bowl; make a well
in center of mixture. Combine egg, milk, molasses, and
oil; add quickly to dryingredients, stirring until
moistened. Spoon into muffin pans coated with cooking
spray, filling 2/3 full. Bake at 400 degrees for 20
minutes. 120 calories per muffin

– – – – – – – – – – – – – – – – – –

CHOCOLATE-ALMOND PIE

Recipe By : DESSERT SHOW #DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup melted butter
1/2 cup milk
1/2 teaspoon almond extract
2 eggs
1 unbaked pie shell in glass pie pan
Sauce:
2 squares unsweetened chocolate — ( 1 ounce)
3/4 cup boiling water
1 cup sugar
1/3 cup butter
1/2 cup chopped almonds
Chocolate shavings for garnish
Whipped cream for garnish

Preheat oven to 350. Sift together flour, sugar, baking powder, and salt.
Combine butter, milk,
and extract. Add dry ingredients to wet and beat 2 minutes. Add eggs and
beat 2 minutes longer.
Pour into unbaked pie shell. Melt chocolate in boiling water. Add sugar and
bring to a boil.
Remove from heat and add butter and vanilla. Pour sauce over pie batter.
Sprinkle nuts over the
top. Bake 55-60 minutes or until done. Garnish with whipped cream and
chocolate shavings.

– – – – – – – – – – – – – – – – – –

Ginger Cranberry Relish

Recipe By : BH G
Serving Size : 8 Preparation Time :0:00
Categories : Meats Preserves
Sauces Side Dish
Fat Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Cup Sugar
1/2 Cup Water
12 Ounces Cranberries — fresh
2 Tablespoons Lemon Juice, Bottled
1 1/2 Teaspoons Ginger Root — fresh, grated

In a 3 quart saucepan combine sugar and water. Bring to boiling,
stirring to dissolve sugar. Add cranberries. Return to boiling; reduce
heat. Simmer, uncovered, over medium-high heat for 4 – 5 minutes or
till the cranberry skins pop, stirring occasionally.
Remove from heat. Stir in lemon juice and pickled ginger or gingerroot.
Cover and chill till ready to serve (up to 1 week). Makes 8 – 1/4 cup
side servings.

– – – – – – – – – – – – – – – – – –

NOTES : In place of fresh gingerroot you can use 1 or 2 tbsp. of pickled
chopped ginger found in Oriental food specialty shops.

———-
From: Lisa[SMTP:andersonlm@AM.Npt.NUWC.Navy.Mil]
Sent: April 22, 1996 1:26 PM
To: mc-recipe@mastercook.com
Subject: Recipe Request

Greetings from the finally unfrozen Northeast!

Does anyone have recipes they’d recommend for fruit salsa/chutney? I am
particluarly interested in recipes using cranberries. I tried cranberry
salsa
at a festival not long ago, and have been yearning for it ever since.

Thanks in advance!

Lisa

andersonlm@am.npt.nuwc.navy.mil

Title: FRUITED RICE W/ MUSHROOMS ALMONDS
Categories: Ethnic, Asian, Vegetables, Low-cal
Yield: 8 servings

2 c Basmati Rice uncooked
1/2 c Diced dried apples
1/2 c Diced dried apricots
1/2 c Dried dates chopped
1/2 c Raisins
1/2 c Prunes pitted and chopped
1/2 c Slivered almonds
1 c Mushrooms fresh sliced
1 ts Salt
1 ts Cinnamon ground
Water as needed for rice

Put water into a large pot and bring to a boil. Add rice, stir, and
reduce heat. Add the fruits salt. cook for 15 minutes on Medium
heat. Add remaining ingredients, stir, cover and continue for balance
of cooking time. Stir as needed.
Note: This dish may be served as a meatless maindish or as a sidedish
for poultry, fish, or beef. It is especially good with veal.

—–

Title: Manoush Simonian’s Shish Kebab
Categories: Armenian, Lamb, Posted-mm
Yield: 6 servings

2 lb Boneless leg of lamb
5 lg Onions
1/4 c Chopped parsley
3 T Extra-virgin olive oil
3 T Cider vinegar
1 t Ground cumin, optional
1/2 t Red pepper flakes
1/4 t Salt
1/4 t Ground black pepper
2 Green bell peppers
10 Plumb tomatoes
Cooked rice – optional

Source:Reflections of an Armenian Kitchen

Remove all visible fat and gristle from lamb and cut into 1 1/2″ cubes.

Thinly slice 1 onion. Combine sliced onion, parsley, olive oil, vinegar,
cumin, red pepper flakes, salt and pepper. Mix well. Add lamb cubes and
stir to coat evenly. Cover and refrigerate several hours or overnight.

Cut remaining 4 onions in quarters. Cut bell peppers into 2-inch pieces.

Thread lamb cubes onto skewers. Thread tomatoes, onions and bell peppers
onto separate skewers to allow for individual cooking times. Grill lamb
kebabs over hot coals, turning occasionally to cook lamb evenly, about
15 minutes. Then place vegetables over coals and cook until tender, about
5 to 10 minutes. Serve skewers over a bed of rice.

From the recipes files of suzy@gannett.infi.net

—–

MOM’S CORNBREAD STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CORN BREAD—–
1/4 c Cornmeal, yellow
1/4 ts Baking soda
1 t Baking powder
1/2 ts Salt
1 tb Flour
1 c Buttermilk
1 Egg
1 tb Salad oil
—–DRESSING—–
3 Celery stalks
1 Onion, chopped
3 White or whole wheat bread
3 Eggs, hard boiled (optional)
3 Eggs, raw, beaten slightly
1 t Salt, or to taste
1/8 ts Ground pepper, or to taste
1 tb Ground dry sage, or to taste
1 c Or more Chicken/turkey broth

ÿÿÿÿÿ
CORNBREAD: Mix dry ingredients. Separately mix
buttermilk and egg. Pour liquid ingredients into dry
ingredients and mix thoroughly but do not beat.
Preheat 1 tbl. salad oil to VERY HOT in an oven proof
skillet or cake pan. Bake in a preheated 450 degree
oven for 10 to 12 minutes. remove from pan and set
aside to cool.

DRESSING: Cook celery and onion in a small amount of
the broth until tender. DO NOT DRAIN. Set aside.
This can be done the day before and refrigerated.
Toast two or three slices of bread until crisp all the
way through. Crunble cornbread and toasted bread into
a large bowl. Add celery, onion and the water they
were cooked in, then add the chopped hard boiled eggs
if desired. Beat raw eggs and add to mixture. Start
adding broth. How much you add is how dry or wet
finished dressing will be. Add seasonings and mix.

Pour into greased baking pan and cook in a 350 degree
oven for 35 to 45 minutes or until nicely browned.

– – – – – – – – – – – – – – – – – –

Title: Apple Knocker *
Categories: Alcohol, Beverages, Apples
Yield: 1 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 1/2 oz Vodka
2 tb Apple cider
1 ts Lemon juice
1 ts Strawberry liqueur
Ice

Combine all ingredients in a shaker; cover and shake.

MMMMM