DOLMAS (GREEK STUFFED GRAPE LEAVES)

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Greek Rice
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Long-grain white rice
1 c Plus 3 Tbsp olive oil
1 c Finely chopped yellow onion
3 Green onions, including
-green tops, finely chopped
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
16 oz Jar grape leaves

Servings: makes about 50 dolmas

Several stems of fresh parsley About 3/4 cup freshly
squeezed lemon juice About 1 cup homemade chicken
stock, canned chicken broth, or water, heated
Additional freshly squeezed lemon juice Grated or
minced lemon zest for garnish

Wash and drain rice. Heat 3 Tbsp of the olive oil in
a skillet over medium-high heat. Add the yellow onion
and saute until soft but not brown, about 5 minutes.
Transfer to a mixing bowl and add the drained rice,
1/2 cup of the remaining olive oil, green onions,
parsley, pine nuts, cinnamon, allspice, salt, and
pepper. Set aside.

Rinse the grape leaves under running cold water to
removes as much brine as possible, pat dry, and stack
on a plate. Place 1 leaf at a time, shiny side down,
on a flat work surface. Cut off and discard the tough
stem end. Spoon about 1 Tbsp of the rice mixture in
the center near the base of the leaf. Fold the stem
end over to cover the filling, fold both side inward
lengthwise and then tightly roll leaf toward pointed
tip end to form a compact packet. Repeat with the
remaining leaves and filling.

Pour about 2 Tbsp. of the remaining olive oil in the
bottom of a large pot and strew with a layer of
parsley stems to prevent grape leaves from sticking.
Arrange the stuffed leaves, seam side down and almost
touching, on top of the parsley, making as many layers
as necessary. Drizzle the remaining 5 Tbsp olive oil,
the lemon juice, and 1/2 cup stock, broth, or water
over the leaves. Top with a heat-resistant plate and
weight with a heavy can to keep leaves from unwinding
during cooking. Cover the pot, bring to a gentle
boil, reduce the heat to low, and cook until rice is
tender, about 1 hour. During cooking, add a little
heated liquid as needed to keep dolmas moist. Remove
from the heat and cool in the pot.

Sprinkle with lemon juice to taste, garnish with lemon
zest, and serve at room temperature.

Source: Rice by James McNair Posted by Linda Davis

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Jelly Roll

Recipe By : Flo Burtnett, Shattuck, OK
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Eggs — At Room Temperature
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Sugar
Juice of 1 Lemon
1 Cup Cake Flour — Sifted
1 Jar Jelly or Jam

Start oven at 400 degrees or moderately hot. Grease jelly roll pan,
15X10X1-inch. Line bottom of pan with wax paper. Put eggs, baking
powder, and salt into mixer bowl. Beat 2 minutes at high speed or until
light and lemon colored. Reduce speed to medium. Gradually add sugar
and
beat 3 minutes (mixture should be thick and very light colored). Reduce
to lowest speed and add lemon juice, then flour, beating only until
moistened. Pour into pan, bake 15 minutes.

After baking, carefully turn cake out onto clean tea towel (previously
coated with confectioners sugar). Peel wax paper from bottom of cake.
Trim all the crisp edges from cake. Lightly roll cake, towel, sugar and
all–leave rolled up and cool for about 10 minutes on a cooling rack.
Unroll cake. Carefully spread jam or jelly on cake. Reroll cake with
jam
in it. Wrap it in the towel to finish cooling. The final touch, just
before serving, is to sprinkle confectioners sugar on each serving.

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NOTES : My mother used to make these jelly rolls when I was a little
girl.

Published in January/February ’97 Tastes of Oklahoma column which
is written by Flo Burtnett. Vol. LXXVIII, No 1/2, Farm News
Views, Oklahoma Farmers Union.

Insalata di Melanzane e Peperoni Arrostiti

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
vegetable oil
1 1/2 pounds eggplants — cut lengthwise
1 large red bell pepper
1 large yellow bell pepper
1 large onion — unpeeled and halved
1 clove garlic — finely chopped
1 tablespoon fresh Italian parsley — chopped
1 tablespoon capers — drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon green olives — pitted and sliced

Preheat an oven to 400 degrees F. Rub two baking sheets with vegetable
oil. Place the eggplant halves, whole peppers, and onion halves on the
baking sheets and roast in the preheated oven until the vegetables are
tender, 25 to 30 minutes. Leave the eggplants and onion in one position
throughout the cooking, but turn the peppers to expose oil all sides so
that they cook evenly .

Remove from the oven. When the peppers are cool enough to handle, peel
off the skills using your fingertips, cut the peppers in half
lengthwise, and remove and discard the stems, ribs, and seeds. Cut the
peppers into long strips about 1 1/2 inches wide. If the eggplants have
excessive seeds, remove them as well, along with the stems and navels.
Leave their skins on, however, and cut the eggplants into strips
approximately the same size as the pepper strips. Peel the onion halves
and cut them into 1/2-inch dice.

In an attractive serving bowl, combine the cut vegetables. Add the
garlic, parsley, capers, olive oil, vinegar, and olives and toss well.
Serve warm, at room temperature, or chilled.

Ahead-of-time notes: This dish can be prepared two days in advance,
covered, and refrigerated

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NOTES : Insalata di Melanzane e Peperoni Arrostiti (Roasted Eggplant,
Pepper and Onion Salad)

Here is a robust and colorful roasted vegetable dish. The
sweetness comes form the natural flavors of the peppers and onion and
foiled by the saltiness of the olives and capers.

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Pasta With Uncooked Tomato, Basil And Mozzarella Sauce

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound ripe tomatoes (about 3) — seeded and chopped
2 garlic cloves — minced
1/2 cup packed fresh basil leaves — chopped coarse
1/2 pound fresh or processed mozzarella — diced 1/2
cup extra-virgin olive oil
2 tablespoons balsamic or red-wine vinegar
salt and freshly ground black pepper
1 pound dried shaped-pasta of choice — i.e. penne,
— farfelle, rigatoni
— or
1 medium shells

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil,
vinegar, salt and pepper to taste and let the sauce stand, covered at
room temperature for at least 1 hour and up to 4 hours. Just before
serving, in a kettle of boiling salted water cook the pasta until it
is al dente, drain it well, and add to the sauce. Toss the pasta well
with the sauce. Adjust seasoning with salt and pepper.

Yield: 4 to 6 servings

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Title: LOW CAL WHIPPED TOPPING
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 3 cups

1/2 c Instant dry milk
1/3 c Cold water
2 tb Lemon juice
2 tb Sugar
1/4 c Dry sugar substitute (equal
To 1/4 c sugar),optional
1/2 ts Vanilla

Combine the dry milk and water and refrigerate for 30
minutes. Beat at high speed for 4 minutes. Add lemon
juice to whipped milk and beat at high speed for 4
minutes. Stir the sugar an sugar substitute together
an add gradually to the whipped milk while it is being
beaten. add vanilla to whipped topping and refrigerate
until used. Yields 24 servings of 2 tbsp each. Prepare
as close to serving time as possible as it loses
volume after a period of time. Nutritive value per
serving (2 Tbsp): CAL 12; CHO 2 gm; PRO Negl; FAT Negl
NA 6 mg; FOOD EXCHANGES PER SERVING: 2 tbsp may be
considered free (1/3 c is one vegetable exchange.
Source: The New Diabetic Cookbook by Mabel Cavaiani,
R.D.

—–

Title: Down And Dirty Apple Chutney Dip
Categories: Appetizers, Dips, Fruits
Yield: 2 servings

1 c Chunky Applesauce; Unsweeten
1/4 c Honey
1/4 c Raisins
4 t Lemon Juice
1 1/4 t Curry Powder
1 t Celery Salt
1 tb Tarragon Vinegar
2 tb Dark Brown Sugar

Mix the applesauce and hone, blending well, and add the rains. Blend
in the lemon juice and vinegar, mixing well. Add all of the other
ingredients, blending well. Cover and chill. Makes about 1 3/4 cups
of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak,
Apricots, Melon, Italian Bread Chunks, Croutons

MMMMM

SCOTCH TEAS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 c C and H Brown Sugar
— firmly packed
2 c Quick cooking rolled oats
1/4 ts Salt
1 t Baking powder

Combine butter and sugar in saucepan; cook and stir
until butter melts. Remove from heat. Stir in
remaining ingredients; mix well. Pour into greased
8-inch square pan. Bake in 350 degree oven 25
minutes. Cool; cut into 24 bars.

NOTE: Cookies will seem soft when baked, but will
harden when cold.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Sugar and Spice Cookies

Recipe By : Joyce Osborn/bobbi744@sojourn.com
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup shortening (at least part margarine)
1 cup sugar
1 egg
1/4 cup molasses
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon cloves
3/4 teaspoon ginger
2 cups flour
1/4 cup sugar
1 teaspoon cinnamon

Cream shortening and sugar. Beat in egg and molasses. Add baking soda, salt,
cinamon, cloves, ginger and flour. Form into small balls. Roll in granulated
sugar mixed with 1 tsp. cinnamon. Bake at 375 F. for 10-12 minutes.=20

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Title: Lemon Shrimp Casserole
Categories: Casseroles, Shrimp
Yield: 6 servings

1 1/2 lb Shrimp; cooked
1 c Rice; cooked
1 c Sharp cheese; grated
1 cn Mushroom soup
1/2 c Green pepper; chopped
1/2 c Green onion; chopped
1/2 c Celery; chopped
1/2 c Butter
Lemons

Mix first 4 ingredients together. Saute pepper, onion and celery in
butter. Add to shrimp mixture. Put in flat casserole and completely
cover top with sliced lemons. Bake at 375~F, covered, for about 20
minutes. Serves 6.

MMMMM

Sweet Sour Stuffed Cabbage

Recipe By : “Deli,” 2/96
Serving Size : 8 Preparation Time :0:00
Categories : Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large head or 2 small heads cabbage
2 T. vegetable oil
3 C. chopped onions
1 can crushed tomatoes — (28 oz.)
1 can tomato paste — (8 oz.)
3 T. clover honey
1/4 C. lemon juice
1/2 C. raisins
1/2 C. dried apricots — chopped
3/4 lb. ground veal
3/4 lb. ground beef
1/4 t. cinnamon
1/8 nutmeg
2 eggs
1/2 C. bread crumbs

BAKE: 350 degrees

Cut core out of cabbage. Cook cabbage in boiling water, 5 mins, until
cabbage leave begin to separate and become flexible. As they separate, pull
them out carefully with tongs and drain. You should end up with 15 – 18
nice leaves. Spread drained leaves on paper towels and drain well. Finely
chop enough of remaining cabbage to make 3-1/2 C.

To make sauce, heat 1 T. oil. Add half of onions. Cover and steam over low
heat for 10 mins. Uncover and cook over med. heat until tender but not
browned. Add tomatoes, puree and salt and pepper to taste. Simmer until
thickened, about 1/2 hour . Stir in honey, lemon juice, raisins, apricots,
and 1-1/2 C. of chopped cabbage. Taste and adjust seasonings. The sauce
should have a nice balance of sweet and sour.

To make filling, heat 1 T. oil. Toss in remaining onions, cover, and steam
for 10 mins. Uncover and cook until tender and browned. Put remaining
ingredients in a large bowl. Scrape in the onions and the remaining
cabbage. Using hands, mix all together very well. Fry a tiny piece and
taste it. Adjust seasonings.

Choose a baking dish wide enough to hold 15 – 18 cabbage rolls in one layer.
Spread a thin layer of sauce on the bottom. Lay a cabbage leaf, rib side
up, on a flat surface. With a sharp knife, pare down the tough rib. Turn
the leaf so that it is rib side down. Place some of the meat mixture on the
leaf, tuck in sides, and roll to make a neat parcel. Place seam side down
on the sauce in baking dish. Repeat until all leaves and stuffing are used.
Cover cabbage rolls with remaining sauce. Cover baking dish tightly and
bake for 2 hours.

Note: This can be prepared several days in advance and the flavor will=
improve.

ORIGINATOR See above.
SUBMITTOR Grace Wagner
DATE 10/14/96

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