Title: Broccoli and Avocado Salad
Categories: Salads
Yield: 1 servings

1 sm Bunch broccoli
Salt to taste
1 lg Ripe avocado
1/2 Lemon
1 ts Dijon style mustard
1/2 ts Finely chopped garlic
1 tb Red wine vinegar
Freshly ground black pepper
To taste
3 tb Olive oil

Cut the broccoli into florets. If the pieces are large, cut the stems
in half. Rinse and drain them. Reserve the stems for another use. Drop
broccoli into boiling salted water to cover. Bring to a boil and cook
2 minutes. Drain and run the broccoli briefly under cold water to
cool. Drain again and chill. Cut the avocado in half. Peel each half
and remove the pit. Cut each half into 8 lengthwise strips. Squeeze
the lemon half over the strips to prevent discoloration. Arrange the
broccoli and the avocado alternately on each of 4 serving plates.
Blend the mustard, garlic, vinegar, pepper and oil, adding salt if
needed, in a bowl with a wire whisk. Pour over the broccoli and
avocado. Serve immediately.

MMMMM

Stuffed Cabbage with Sweet and Sour Sauce

Recipe By : Something Different for Passover / Frances AvRutnick1986
Serving Size : 8 Preparation Time :0:00
Categories : Zz- Passover (Appetizers) Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
ROLLS:
1 head green cabbage — about 3 lbs
2 pounds extra lean ground beef
1 medium potato — peeled and grated
1 small onion — chopped
2 large eggs — lightly beaten
1/2 cup ketchup
1/2 cup matzo meal — or bread crumbs
1/2 cup water
1 bay leaf
Salt and pepper — to taste

SAUCE:
16 ounces tomato sauce
1/3 cup brown sugar
14 ounces cranberry sauce
1/4 cup lemon juice
1 tablespoon lemon juice — additional
— * see note

Combine all sauce ingredients and mix in blender or food
processor with metal blade.Pour into a 4-qt ovenproof stewing pot
and let simmer over medium heat while you prepare the cabbage balls.

Core the cabbage. Pull off as many leaves as possible til they become
too small to hold filling. Bring 1 cup of water to a boil, place the leaves
in the water, cover, turn to simmer, and let cook for 10 minutes til soft,
or microwave with 1/4 cup water on HIGH for 6 minutes. Drain.

Combine ground beef, grated potato, chopped onion, eggs, ketchup,
matzo meal (or bread crumbs) and 1/2 cup water.
Mix well. Season with salt and pepper.

Fill the cabbage leaves by placing about 1 tablespoon of the ground
meat mixture in the middle of each leaf. Fold over the sides
and roll the cabbage ball away from you.

Place seam side down in the simmering sauce.
Continue til all the cabbage leaves have been used.
(If you have some ground beef balls left over, just add them to the sauce.)

Cut up remaining small pieces of cabbage and distribute them evenly over
the top of the balls. Add the bay leaf. Check for seasonings.
(You may wish to add more lemon juice, cranberry sauce or brown sugar,
according to your taste.)

Simmer, covered on top of the stove for 20 minutes.

OVEN: 350
Bake uncovered for 20 minutes more to brown the top.

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NOTES : Excellent..lots of extra ground meat..made lots of meatballs and cooked
in same pot..freezes well..used ground turkey…can reduce lemon juice…

Title: Beef Tourti=8Are French Canadian Meat P=
ie
Categories: Pies/tarts
Yield: 2 servings

6 x Or 7 medium potatoes
2 tb Oil
1 1/2 lb Medium ground beef
1 lg Onion, diced
1/4 ts Allspice
1/4 ts Cinnamon
1/4 ts Garlic salt
Salt and pepper to taste
Pastry for 2 double-crust
9-inch pies

COMMENTS: The large quantity of potatoes and modest amount of
seasonning
seems to reduce the beef flavor. We vote for a little less potato and
an
extra pinch of spice. Boil potatoes and mash coarsely. Heat oil in
large,
heavy duty frying pan and brown beef and onion. Stir in potatoes,
allspice,
cinnamon, garlic salt, salt and pepper. Preheat oven to 400’F.. Line
two
9-inch pie pans with pastry. Using slotted spoon, fill pans with meat
mixture. Cover with top crusts, cutting vents so steam can escape. Bake=

in
preheated oven for 45 minutes or until golden-brown. Makes two
tourti=8Ares.
from the Montreal Gazette December 5 1984

—–

Title: KUSHLI (COCONUT AND CREAM OF WHEAT DESSERT)
Categories: Indian, Vegan, Vegetarian, Desserts
Servings: 12

1 c Flour (all purpose) 2 tb Almonds, blanched
1 pn Salt 1 c Cream of wheat
1 pn Baking soda 1 c Sugar
6 tb Butter/oleo 10 ea Cordamom pods
1/2 c Water 2 tb Raisins
1/2 c Coconut, fresh and shredded Vegetable oil for deep
fryng

Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo.
Prepare a stiff dough with some water, about 1/2 cup. Set aside.

To prepare the pastry filling, heat remaining butter/oleo in a skillet.
Add coconut, almonds and cream of wheat. Cook until mixture is golden.

Remove seeds from the 10 cardamom pods.

Add sugar, cardamom seeds and raisins. Cook until sugar is completely
dissolved, about 5 to 7 mins.

Divide dough into 12 equal portions. Roll each portion into a 4-in round.
Place some filling on half of the round, leaving 1/4 inch border around
the edge. Fold the other half over the mixture and seal edges completely.

Heat vegetables oil for deep frying. Fry the pasteries until golden.

—–

FRUIT-AND-NUT BALLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruits
Chocolate Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dates, pitted
1/2 c Raisins, dark or golden
2 tb Cocoa -or- Carob Powder
1/2 c Walnuts
1/2 c Sunflower Seeds
Walnuts, ground

Grind together dates, raisins, cocoa (or carob powder), walnuts and
sunflower seeds in a food processor or meat grinder.

Press the mixture into 24 small balls. Roll in the ground nuts.
Store in an airtight container.

Serves 12

Two Balls üalories: Carbohydrates: 10 Protein: 2 Fat: 6 Sodium: 2
Potassium: 104 Cholesterol: 0

Exchange Value: 1 Fruit Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

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Southwest Skillet Supper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Low Cal Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium Onion — cut into 1/2“wedges
10 milliliters Garlic — minced
1 tablespoon Butter or margarine
2 cups Chicken or turkey — cooked
diced.
2 cups Zucchini — cut into 1/2”cubes
1 medium Red or green pepper — cut in
1×1/4″ strips
1 teaspoon Ground cumin
1/2 teaspoon Salt
1/2 cup Salsa

Cookm onion and garlic in butter until onion is tender. Add chicken,=
zucchini and pepper; sprinkle with cumin and salt. Pour salsa over chicken=
mixture; mix well. Cook over medium-high heat, stirring frequently, until=
vegetables are crisp-tender and most of liquid has evaporated, about 3-4=
minutes. Nutrition Analysis per serving: 181 cal; 23gm pro; 6gm carb; 7gm=
fat; 378mg sod; 67mg chol.

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CHERRY DELIGHT

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Margarine
1 c Sugar
4 Eggs
1 t Vanilla
2 c Flour
1/2 ts Baking powder
1 1/2 cn Cherry Pie Filling or 1 lg
TOPPING:
2 tb Margarine
1/4 c Sugar
1/4 c Flour

Cream margarine and sugar, and beat until light. Add eggs, one at a time,
beating after each until well blended. Add vanilla, 2 c. flour, and baking
powder. Beat until light and fluffy. Spread dough evenly on lightly greased
11×17 UTILITY or CAKE PAN–***MUST HAVE SIDES**. (Note: I also use a small
8″ cake pan with this) Spread top with cherry pie filling. Sprinkle topping
made by cutting and blending the margarine, sugar and flour.
Bake at 350 about 25 mins or until edges are light brown. This is also
good with blueberry pie filling, or black raspberry. *Variation is to use
fresh cherries, drained and dried. Then press cherries about an inch apart
in the dough. ****WARNING—do not use my mother’s variation. She used a
cookie sheet. Stuff went over sides into oven and caused a FIRE. Oven was
fine but dessert was not. Was rushed and dumped in front yard. It burned a
spot out of the lawn and its identity resembled everything from burned
bacon to um, dog deposits!.

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Title: Honey Carrot Cookies
Categories: Polkadot, Lisa, Cookies, Vegetables
Yield: 3 Dozen

1 c Sugar
1/2 c Butter
2 Eggs
3 tb Honey
1 ts Vanilla
2 1/4 c All-purpose flour
2 ts Baking soda
1/2 ts Nutmeg
1/4 ts Salt
1/2 c Shredded carrot (about 1
-medium)

Preheat oven to 325F.

In large mixer bowl, combine sugar and butter. Beat well. Add eggs,
honey and vanilla. Beat until well mixed.

Combine flour, baking soda, nutmeg and salt. Stir dry ingredients
into butter mixture; mix well. Stir in carrot.

Using well-floured hands, shape rounded teaspoonfuls of dough into
1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake
13 to 18 minutes or until edges are lightly browned. Remove
immediately to wire racks to cool.

Makes about 3 dozen cookies.

From “Favorite Brand Name Cookie Collection”

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

HARVEST STUFFING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, chopped
1/2 c Butter
1 t Poultry seasoning
1/2 ts Salt
1/4 ts Cinnamon
1/8 ts Pepper
8 c Dry bread cubes
2 c Apple
1/2 c Walnuts, chopped
1/4 c Wheat germ
3/4 c Chicken broth

In a skillet, cook onion in butter until tender but
not brown. Stir in sage or poultry seasoning, salt,
cinnamon and pepper. In a large mixing bowl combine
bread cubes, peeled chopped apple, walnuts and wheat
germ. Add cooked onions. Drizzle with enough chicken
broth to moisten, tossing lightly. Use to stuff 10
lb. turkey.

Source: unknown From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Artichokes Cooked in Marinade

Recipe By : Kathy Oldenburg
Serving Size : 1 Preparation Time :0:00
Categories : Marinade

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole artichokes
4 tablespoons red wine vinegar
4 teaspoons olive oil
2 garlic cloves — cut in half
8 peppercorns
1 dash salt

Trim artichoke stems flat and pull off any bruised outer leaves. Cut off top
third of artichoke and trim ends of remaining leaves.
Place in pot just large enough to hold artichokes side by side. Pour 1 tbsp.
winegar and 1 teaspoon olive oil over top of each artichoke.
Add boiling water to cover, garlic, peppercorns and salt. If artichokes
float,
place a heavy heatproof plate on top to hold them down. Cover pot with a
tight
lid, and cook about 30 minutes, until tender. Let artichokes cool in liquid.
Drain artichokes and cut in half lenghtwise. Scoop out choke. Serve warm, at
room temperature or chilled.
This is the 1st message I’ve ever sent so I’m sorry about any mistakes I’ve
made!
Kathy

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