Date: Fri, 09 Sep 94 00:02:23 GMT
From: “adam@veda.is (Adam David)”

Rice rolls
———-
Take an umeboshi plum and chop it into little pieces distributed through
the rice. Lay some of this rice out on a piece of sushi nori (that’s nori
sheets that have been roasted), and roll it up closing the ends. Do this
while the rice is still warm and it sticks together perfectly. When you bite
a piece off, the seaweed wrapper closes itself with help from your teeth so
the rice doesn’t fall out.

Cucumber Salad

Recipe By : Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Greek Low Fat
Low-Cal Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Cucumbers — peeled seeded halved
1 Clove Garlic — peeled
1/4 Teaspoon Salt
1/2 Cup Yogurt — low-fat, plain
2 Tablespoons Mint — chopped fresh
Black Pepper — freshly ground

Coarsely grate the cucumber (1 large or 2 small) that have been peeled, halved
a
nd seeded and gently squeeze by hand to remove excess liquid; set aside. On a
c
utting board, chop the garlic coarsely, and sprinkle with the salt. Using the
f
lat side of a
chopping knife, work the salted garlic into a paste. In a medim-sized bowl,
whi
sk together the garlic paste, yogurt and mint. Stir in reserved cucumbers.
Sea
son with salt and pepper to taste.

– – – – – – – – – – – – – – – – – –

BRIAMI MYSTRAS (MULTI-VEGETABLE HERB CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Vegetarian
Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 1/2 lb Potatoes — peeled and sliced
1 1/2 lb Zucchini — scraped and sliced
3/4 lb Okra — trimmed
Vinegar
1 (1 lb) eggplant — sliced*
1 lb Fresh/canned tomatoes — sliced
1 bn Fresh parsley — chopped
1 bn Fresh dill — chopped
Salt freshly ground pepper
1/2 c Olive oil
5 Scallions — chopped
3 Garlic cloves — minced
Toast or bread crumbs

*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be
salted and rinsed before slicing if desired. In a large bowl, place all the
vegetables, reserving half the tomatoes. Season with the parsley, dill,
salt, and pepper, and mix thoroughly. Layer the vegetables in a large
casserole, alternating vegetables as much as possible. Meanwhile, heat the
oil in a small pan and saute the scallions and garlic, stirring. Chop the
remaining tomatoes and add them to the scallions, stirring. Simmer for 10
minutes, then spoon over the vegetables. Dust the top with the crumbs and
bake in a 350 degree oven for 1 hour. Serve warm or cold. From: “The Food
of Greece” by Vilma Liacouras Chantiles, Avenel Books, New York.

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: MONSTER COOKIES
Categories: Cookies, Desserts
Yield: 3047 servings

1/2 c Butter or margarined
-softened
1 c Sugar
1 c Plus 2 Tablespoons firmly
-packed brown sugar
3 Eggs
2 c Crunchy peanut butter
1/4 ts Vanilla extract
3/4 ts Light corn syrup
4 1/2 c Regular oats, uncooked
2 ts Baking soda
1/4 ts Salt
1 c M M’s
1 6 oz package semisweet
-chocolate morsels

Cream butter; gradually add sugar, beating well. Add eggs, peanut butter,
vanilla, and corn syrup; beat well. Add oats, soda, and salt, stirring
well. Stir in remaining ingredients.

Drop dough by one-fourth cupfuls, four inches apart, onto lightly greased
cookie sheets. Bake at 350 degrees for 12-15 minutes (centers of cookies
will be slightly soft). Cool slightly on cookie sheets; remove to wire
racks and cool completely.

—–

THANKSGIVING DRESSING

1 pound whole wheat bread, cubed
1 pound mushrooms, sliced
1 large onion, sliced
1 head celery, sliced
5 – 10 cloves garlic, minced
1 tablespoon dried sage
2 teaspoons dried thyme
black pepper
1/2 cup white wine
veggie broth or broth made from chicked flavor veggie broth mix
1 equivilent of non fat egg stuff, or not if you are vegan
salt if you need it

sautee all the veggies in white wine, I do it in batches, too much for
my biggest pan. Add herbs to the sauteeing veggies. Cook til veggies
are tender but not limp and mushies have let go of their juice.

Mix veggies with bread cubes. Add egg and enough broth tomake it all
quite moist but not soupy, you know, just right.
Bake covered about 30 minutes, uncover and bake 15 minutes more.

Serve with mushroom gravy.

DOUBLE NUT TORTE

Recipe By : PICK OF THE DAY SHOW #PD7731 12/31/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/31/96

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups nuts — 1 kind or
— an assortment
1 1/2 cups sugar
3/4 cup butter or margarine
5 large eggs — separated
1 1/2 tablespoons lemon juice
1 tablespoon lemon peel — grated
1/3 cup all-purpose flour

Roast 1 1/2 cups of the nuts in oven. When roasted, place in a food
processor and grind untilfinely ground.

In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until
blended. Add the egg yolks, one at a time, beating well after each
addition. Mix in the ground nuts, lemon juice, lemon peel and all but
2 tablespoons of the flour.

In a deep bowl beat egg whites with a mixer on high speed until soft
peeks form. Gradually beat in 1/4 cup sugar until the whites hold
stiff, shiny peaks. Gently fold the whites into the yolk mixture.

Spoon the batter into a buttered and floured 9-inch cheesecake pan
with removable rim. Bake in a 350 degree oven until the torte is very
lightly browned and the center feels just barely firm to the touch,
about 20 – 25 minutes.

To prepare the topping, in a medium sized pot melt remaining 1/2 cup
butter over a medium heat. Add the remaining sugar, flour and nuts.
Stir the mixture until bubbling. Immediately spoon the toffee topping
evenly over hot torte, pushing nuts with a spoon to arrange
decoratively. Return to oven and bake until nuts and topping are
slightly browner, about 15 – 20 minutes longer.

Cool torte in the pan for 10 minutes, then run a knife inside the pan
rim to release. Remove pan rim. Serve torte warm or cool.

TIP:
PAN ROASTING ALMONDS

Spread shelled nuts in a single layer on a baking pan. Bake in a 350
degree oven, stirring often, until golden, about 15 minutes.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

– – – – – – – – – – – – – – – – – –

Title: CARROT- APRICOT CASSEROLE *** (GRDG72B)
Categories: Vegetables, Side dish, Main dish, Casserole
Yield: 8 servings

1 pk Dried apricots; 11 oz
1 cn Apricot nectar; 12 oz
2 ea Bellgian carrots, drained; 2
1/2 c Firmly packed brown sugar
4 tb Butter
1/4 c Slivered almonds

Soak apricots in nectar overnight. Put 1 jar carrots into a two quart
casserole. Top with half the apricots, half the apricot nectar, and 1/4 C
brown sugar.
Dot with 2 T butter, repeat layers. Sprinkle with almonds. Bake, covered
at 350 degrees for 30 minutes, or until bubbly. 8 servings FROM: JEAN ALLEN
(GRDG72B)

—–

Title: SHRIMP IN CHINESE LOBSTER SAUCE
Categories: Chinese, Fish
Yield: 2 servings

Stephen Ceideburg
1 lb Jumbo shrimp (21-25 per
-pound)
1 tb Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice fresh
-ginger, peeled, minced
1 tb Shao Hsing rice wine, or dry
-sherry
2 tb Peanut or corn oil
1/2 ts Salt
6 oz Ground pork butt
1 sm Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch
-cubes
1/2 ts Sugar
Big pinch white pepper
1/2 tb Light soy sauce
3/4 c Chicken stock
2 ts Cornstarch, blended with:
1 tb Water
1 lg Egg, lightly beaten
1 Green onion, chopped
1 ts Asian sesame oil

Shell and de-vein the shrimp. Butterfly shrimp by
slicing them down the length of the back, stopping
just above the tail. Rinse with cold water and blot
dry.

Cover the black beans with lukewarm water; let soak
for 5 minutes. Drain. Combine with the minced garlic
and ginger; gently crush into a paste. Mix in the
wine; set aside.

Place a wok over medium-high heat. When hot, drizzle
in half of the oil. Add the shrimp and stir-fry until
they begin to curl and turn bright orange, about 1
minute. Remove to a dish and keep warm.

Reheat wok over medium heat; add remaining tablespoon
of oil and the salt. Add the black bean paste and
saute a few seconds until it becomes aromatic.
Increase heat to medium-high. Add the pork and
stir-fry until the morsels are no longer pink, about 3
minutes.

Add onions, peppers, sugar, white pepper and soy
sauce; toss together until the vegetables begin to
soften, about 1 minute. Add the stock and keep tossing
until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle
into the center of the work, stirring constantly,
until mixture thick- ens, about 20 seconds.

Turn off the heat and slowly stir in the beaten egg to
combine the mixture into a creamy sauce. return the
shrimp to sauce, add the green onions and swirl in the
sesame oil.

Serves 2 as a complete meal, or up to 6 with other
entrees.

PER SERVING (6servings): 225 calories, 19 g protein, 5
g carbohydrate, 14 g fat (4 g saturated), 149 mg
cholesterol, 530 mg sodium, 0 g fiber.

From an article by Joyce Jue, San Francisco Chronicle,
1/6/93.

—–

Title: Brown Sugar Sweeties
Categories: Cookies
Yield: 1 servings

1/4 c Butter
3/4 c Light brown sugar
1 ts Vanilla
1 lg Egg
2 c Flour
1/4 ts Baking powder
1/4 ts Salt

In large bowl with mixer at med speed, beat butter, sugar vanilla
until light fluffy; beat egg in well. In small bowl combine flour,
baking powder salt; with mixer at low, beat into butter mixture
blend well. Flatten dough to disk shape; refrigerate, wrapped in
plastic, 1 hour. Heat oven to 350. Work with half of dough at a time;
keep remainder refrigerated. Roll out to 1/4″ thickness between two
sheets of waxed paper or plastic wrap; or mold into shapes. Place on
ungreased cookie sheets about 1″ apart. Bake 8-15 minutes, depending
on thickness of dough until firm to touch edges are lightly
browned. Cool on wire racks. Store in air tight containers.

MMMMM

Title: Blueberry Tart
Categories: Pies, Ceideburg 2
Yield: 1 servings

Text Only

I’ve never even tasted a blueberry, but this looks like a good
introduction…

For the pastry, cut 125 g softened mono-unsaturated margarine into
250 g flour. Add up to 70 ml cold water, roll the dough into a ball
and leave in a cool place to rest for 15 minutes.

Butter and lightly flour a 25 cm tall tin with a removable base. Roll
out the pastry and line the tin. Mix 20 g flour with 100 g caster
sugar and spread it over the bottom of the pastry case. Fill the
case with 750 g blueberries and dot them with a total of 30 g of
margarine. Bake in a preheated 240C oven for 25 to 30 minutes.

Remove from oven, dust with 50 g icing sugar. Serve warm.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

MMMMM