Potato Croquettes Stuffed w/Meat No. 2125 Yields 10 Croquettes

2 Cups Leftover Mashed 3 Tbls Parsley, Minced
Potatoes 2 Green Onions, Chopped
1 Tbls Butter – Dorure
1 Cup Ground Beef – Seasoned Bread Crumbs
– Salt – Oil For Frying
– Pepper
1/8 tsp Allspice

Preheat the oil in the deep fryer.
Shape the mashed potatoes into balls about the size of small limes.
Set aside.
Saute the ground beef in the butter.
Add the parsley and green onions during the last minute of cooking.
Season with salt, pepper and allspice (add a little cayenne if you wish to
make it spicy).
Let cool in a colander until all the oil has dripped off.
Hold one potato ball at a time in one hand.
Insert the index finger of the other hand into the middle to create a hollow
center.
Fill with meat mixture.
Seal up the hole.
Place the croquette between the palms of your hands and press to flatten
slightly into a patty shape.
Dip each into the dorure and then into the bread crumbs.
Deep fry until golden.

Spring Rolls

Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 24 Preparation Time :1:00
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon oil
1 garlic clove — chopped
1 tablespoon fresh ginger root — chopped
1 cup cooked chicken or pork — shredded
1 cup Napa cabbage — finely chopped
1 cup mung bean sprouts — optional
1 cup carrots — grated
4 green onions — chopped
3 tablespoons soy sauce
Salt and pepper
2 pounds wonton wrappers — thawed
Peanut or vegetable oil for frying
Dipping sauce — see recipe

In a large skillet heat oil over medium-high heat. Add garlic and ginger and
saute briefly. Add chicken, cabbage, bean sprouts, if using, carrots,
scallions, soy sauce, and salt and pepper to taste. Stir-fry over high heat,
tossing briskly until vegetables are cooked and all liquid has evaporated, 3
to 5 minutes. Cool to room temperature to prevent wrapper from becoming
soggy. In center of each wrapper place 1 tablespoon of filling. Moisten
edges of wrapper with a little water, fold 2 opposite edges in toward
center, and roll wrapper over filling, beginning and ending with unfolded
edges. Moisten flap to seal it and let roll dry.

In a large Dutch oven heat 1 inch of oil to 375 degrees. Fry spring rolls
about 2 minutes, until golden brown. Turn them over with tongs and fry
another 2 minutes. Remove rolls from oil with a slotted spoon or tongs and
hold vertically to allow oil in creases to drain. Drain on paper towels.
Serve immediately with Dipping Sauce.

Makes 20 to 25 spring rolls

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Title: DRIED FIG JAM
Categories: Canning, Fruits, Harned 1994, Jams, Preserves
Yield: 1 batch

28 oz Dried figs (used both
-homemade and commercial)
5 c ;Water
1/2 c Fresh lemon juice
3 c Sugar
Seeds from juiced lemons
1 ts Ground cardamom
1 tb Dark rum

Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and
remove pot from heat. Let the pot of figs sit for at least an hour to
plump them.
Remove figs from the dark water with a slotted spoon. Reserve the water.
Cut stems off figs with scissors and chop figs medium coarse by hand or in
a processor.
Add lemon juice and sugar to the fig water. Set water to a second boil,
then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a
cheesecloth bundle and drop in fig water. Drop the chopped figs into the
fig water. Bring fig jam to another boil, then let simmer for 15-20
minutes. Jam should be slightly thickened.
Remove from heat. Take out the cheesecloth bag. Stir in the rum and
cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″
headspace. Seal jars according to manufacturer’s instructions. Process
jars for 15 minutes in a boiling water bath.
Yield: About 4 pints.

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Lentil Shepherd’s Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
3/4 cup onion — chopped
2 cloves garlic — minced
2 tablespoons flour
1 1/3 cups vegetable broth
1/4 tablespoon dried thyme
salt pepper to taste
2 cups lentils — cooked
1 10 oz. pkg frozen mixed vegetables
(or 1 can of Veg-All, drained)
2 cups mashed potatoes (homemade or instant)

Preheat oven o 375 degrees. Grease a round casserole dish.
In a saucepan, heat oil over med-high heat. Add onion garlic; cook, sti
rring, until softened, about 2 minutes. Stir in the flour until absorbed. Add
the broth, thyme, salt, and pepper. Cook, stirring, until mixture comes to a
boil. Stir in the cooked lentils and mixed vegetables and spoon into casserole
dish.
Top with mashed potatoes, spreading evenly over top, leaving an air-hole in
the middle. Alternatively, place potatoes in a large pastry bag fitted with a
large star tip. Pipe the potatoes around the edge of the casserole dish.
Bake 40 minutes or until potatoes brown on top.

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NOTES : Recipe is vegan if mashed potatoes are made vegan.

Lemon Soup w/Garbanzo Beans

Recipe By : “Bon Appetit” magazine
Serving Size : 4 Preparation Time :0:00
Categories : Lowfat Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
1 15-16 oz can garbanzo beans — rinsed and drained
6 garlic cloves — chopped
1 1/2 teaspoons ground turmeric
1/8 teaspoon cumin seeds
2 large eggs
1/4 cup fresh lemon juice
pinch cayenne pepper
2 tablespoons chopped fresh mint

Combine broth, beans, garlic, turmeric and cumin in large saucepan, bring to
a boil. Reduce heat and simmer 15 minutes. Whisk eggs and lemon juice
until
well-blended.

Gradually whisk 2 cups soup into egg mixture. Return to saucepan. Stir
over
medium-low heat until heated through, about 5 minutes. (Do not boil.) Add
cayenne. Season with salt. Ladle into bowls, sprinkle with mint.

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THICK RICH RED BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cuban

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Red kidney beans, soaked
2 qt Water
1 ea Bay leaf
1 lg Green bell pepper, seeded
— quartered
—–SOFRITO—–
1/4 c Olive oil
4 ea Garlic cloves, chopped
1 lg Onion, chopped
1 lg Green bell pepper, diced
1 c Tomatoes, coarsely chopped
1 tb Red wine vinegar
1/2 c Dry sherry
1/2 ts Oregano
1/2 ts Cumin
Salt pepper
—–TO FINISH—–
2 md Potatoes, diced
1 c Butternut squash, diced
Olive oil to taste

Combine beans, water bell pepper salt, bring to a boil simmer for 1 1/2
to 2 hours. Add more water as needed.

SOFRITO: Heat oil in a skillet, saute the garlic, onion bell pepper till
tender. Add tomatoes, vinegar, sherry, oregano, cumin, salt pepper
cook 10 minutes.

When beans are tender, add the sofrito, potatoes squash. Stir to blend,
cook over a low heat until the potatoes squash are tender. Either
serve as is or puree. Drizzle some olive oil over each serving.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

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Title: SOUL BROTHERS’ BLACK-EYED PEAS
Categories: Vegetables
Yield: 6 servings

Stephen Ceideburg
1 lb Black-eyed peas
1 tb Salt
1 c Chopped celery
1 c Chopped bell pepper
1 c Chopped onions
1/4 c Chopped parsley
2 tb Vegetable oil

Combine the black-eyed peas, salt, chopped celery, bell pepper,
onions, parsley and vegetable oil a heavy-bottomed soup pot and cook
until tender, approximately 1 1/2 hours.

Add more salt to taste, if desired.

PER SERVING: 235 calories, 14 g protein, 37 g carbohydrate, 4 g fat
(1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber.

Rip Wilson, Soul Brothers Kitchen.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.

Posted by Stephen Ceideburg

MMMMM

Title: Chocolate Raspberry Linzer Cookies
Categories: Cookies
Yield: 36 Servings

2 1/3 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 ts Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 tb Raspberry jam or preserves
Confectioners’ sugar

In small bowl, combine flour, baking powder, cinnamon
and salt; set aside. In large mixer bowl, beat sugar
and butter until creamy. Beat in eggs and almond
extract. Gradually add flour mixture. Divide dough in
half. Wrap in plastic wrap; refrigerate until firm.

Preheat oven to 350’F. On lightly floured board, roll
out half of dough to 1/8″ thickness. Cut with 2 1/2″
round cookie cutter. Repeat with remaining dough. Cut
1″ round centers from half of unbaked cookies. Place
on ungreased cookie sheets. Reroll dough trimmings, if
necessary.

Bake 8-10 minutes just until set. Let stand on cookie
sheets 2 minutes. Remove from cookie sheets; cool
completely.

Over hot (not boiling) water, melt Nestle Toll House
semi-sweet chocolate morsels, stirring until smooth.
Spread 1 measuring teaspoonful melted chocolate on
flat side of each whole cookie. Top with 1/2 measuring
teaspoon raspberry jam. Sprinkle confectioners’ sugar
on cookies with center holes; place flat side down on
top of chocolate-jam cookies to form cookie sandwiches.

Makes about 3 dozen sandwich cookies.

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Title: Apple Cinnamon Muffins
Categories: Bran Breads Fruits
Servings: 4

2 1/4 c Oat Bran Cereal
1/4 c Brown Sugar; Packed
1 ts Cinnamon
1 tb Baking Powder
1/4 c Walnuts; Chopped, Optional
1/2 c Raisins
1/2 c Skim Milk
3/4 c Frozen AppleJuiceConcentrate
2 ea Egg Whites; Large
2 tb Vegetable Oil
1 ea Apple; Chopped, Md

Mix the dry ingredients in a large bowl. Mix the milk, apple juice
concentrate, egg whites and oil. Blend well. (Can be done in a blender.)
Add to the dry ingredients and mix well. Add the chopped apple and spoon
into muffin cups that have been sprayed with a non-stick coating. Fill
three-fourths full and bake in a 400 degree F oven for 15 to 17 minutes, or
until done. Serve warm.

—————————————————————————–

Title: Pheasant Casserole (English)
Categories: Soup/stews, English
Yield: 4 servings

2 Pheasants
2 tb Beef dripping
1 Onion
1 Carrot
1 Stick of celery
Salt and pepper
2 Glasses red wine

Set oven to 350/F or Mark 4. Prepare the vegetables and chop them
roughly. Joint the pheasants, using the breasts and legs only (this
saves having too many bones to cope with). Heat the beef dripping in
a thick frying pan and brown the pheasant joints. Remove from the
pan and place in a casserole dish. Place the vegetables in the
frying pan and cook for 2 minutes, add the red wine and bring to the
boil. Pour the mixture over the pheasant joints, season and cover
the casserole. Cook in the oven for 1-1 1/2 hours until tender.

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