GREEK DOLMADES

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Greek
Rice Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Brine-packed grape leaves
1 1/4 c White rice, shortgrain
3 1/2 c Vegetable broth
1 ea Onion, finely chopped
1/2 c Olive oil
1 ea Garlic clove, minced
2 tb Dill, minced
1/2 c Parsley, minced
1/2 c Lemon juice
Salt pepper

Unfold grape leaves rinse with cold water. Remove
discard small stem from each leaf. Pat dry set
aside. Bring rice broth to a boil. Reduce heat to
low, cover simmer until the rice is tender, about 25
minutes. Let cool to room temperature.
Saute onions in 3 tb olive oil until translucent,
about 10 minutes, stirring frequently. Stir in
garlic, dill, parsley half the lemon juice, remove
from heat. Add onion mixture to rice. Season mix
well. Preheat oven to 350F. On a flat surface, place
one leaf smooth side down with stem towards you. With
wet hands, roll one ts rice mixture in the palm of
your hand into a cylinder shape. Place filling at
stem end of the leaf begin rolling the leaf, folding
both sides. Continue rolling to enclose the filling
make a tight bundle. Place filled leaf in a 9″ X 13″
baking dish. Repeat with remaining grape leaves
rice mixture. Drizzle with remaining oil juice.
Cover with foil bake until tender, about 30 minutes.
Remove from oven, allow to cool for 10 minutes
refrigerate. Serve chilled or at room temperature.

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Title: WILLIAMSBURG TURKEY SOUP – SL~ 11/90
Categories: Soups/stews, Tried bb
Yield: 5 Quarts

1 Turkey carcass
4 qt Water
1 c Butter or margarine
1 c All-purpose flour
3 ea Onions, chopped
2 lg Carrots, diced
2 ea Stalks celery, diced
1 c Long-grain rice, uncooked
2 ts Salt
3/4 ts Pepper
2 c Half-and-Half

Place turkey carcass and water in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and
pick meat from bones. Set broth and meat aside. Measure broth; add
water if necessary to measure 3 quarts. Heat butter in large Dutch
oven; add flour, and cook over medium heat, stirring constantly, 5
minutes. (Roux will be a very light color.) Stir onion, carrot and
celery into roux; cook over medium heat 10 minutes, stirring ofen.
Add broth, turkey, rice, salt, and pepper; bring to a boil. Cover,
reduce heat, and simmer 20 minutes or until rice is tender. Add
half-and-half, and cook until thoroughly heated.

Yield: 4 1/2 quarts

Recipe from Rhea Hatch in November, 1990 “Southern Living”. Typos by
Jeff Pruett. Bobbie’s Note: I used 2 cups skim milk to reduce fat
content. Omitted salt, and pepper. Tasted delicious!

MMMMM

Title: Rhubarb Fool
Categories: Desserts, Low fat
Yield: 1 servings

1 lb Fresh rhubarb Juice and rind of one Orange Sugar to taste 1
Sachet gelatine Cream substitute of some Sort: yogurt, fromage frais,
Evaporated milk, Whatever

Stew the rhubarb with the orange rind/juice, sugar, and as little
water as you can get away with. Melt in the gelatine (if you are
vegetarian or vegan, use another gelling agent), and then put through
food processor to make puree. Add the cream substitute – I would use
fromage frais, but yogurt is fine, or you might like whisked
evaporated milk, if you like the taste. Then refrigerate until set.

If, like me, the mere thought of rhubarb sets your teeth on edge
(it’s one of the very few things I really can’t eat!), then use a
different fruit – gooseberries, perhaps, or dried apricots.
Gooseberries are nicest if stewed with elderflowers, if you can get
them, and dried apricots don’t need any help. I’ve not quoted
quantities for the sugar, because it depends on your taste. Converted
to MM by Donna Webster donna@webster.demon.co.uk

MMMMM

2/3 cup hot mashed potatoes
2 teaspoons butter, melted
1 pound confectioners’ sugar, sifted
2 1/2 tablespoons cocoa or
1 1/2 squares chocolate
1 teaspoon vanilla
few grains salt
1/2 pound moist cocoanut
Put hot potatoes through ricer to remove all lumps, then beat in melted
butter. Put potatoes in a mixing bowl, add sugar and beat until
thoroughly blended. Add cocoa, or melted chocolate which has been
cooled, and beat thoroughly. Mix in vanilla, salt and cocoanut.

Drop by teaspoons onto waxed paper. Keep the mounds of candy rather
regular in shape and size. Place in refrigerator or other cool place
for a short time to harden. Hardened candy should be kept in a tightly
covered container.

Makes: about 1 1/2 pounds

Title: CHOCOLATE MINT SUGAR COOKIE DROPS
Categories: Cookies
Servings: 66

2 1/2 c All-purpose flour
1 1/4 t Baking powder
3/4 t Salt
1 c Granulated sugar
3/4 c Vegetable oil
2 Eggs
1 t Vanilla extract
1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels (10 oz)
Assorted colored sugars or
-additional granulated sugar

Preheat oven to 350’F. In small bowl, combine flour, baking powder and
salt; set aside.

In large mixer bowl, combine granulated sugar and oil. Add eggs, 1 at a
time, beating well after each addition. Blend in vanilla extract.
Gradually beat in flour mixture. Stir in Nestle Toll House mint flavored
semi-sweet chocolate morsels. Shape rounded measuring teaspoonfuls of
dough into balls; roll in colored sugar. Place on ungreased cookie sheets.

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

Makes about 5 1/2 dozen cookies.

MMMMM

Title: Toffee Chip Squares
Categories: Cookies
Yield: 96 servings

———————————–COOKIE———————————–
1 c Butter 2 3/4 c Flour
3 c Brown sugar 1/2 ts Baking powder
1 ts Vanilla

———————————-TOPPING———————————-
6 oz Semi-sweet chocolate chips 1 tb Water
3 tb Butter 1 x Bits ‘o brickle
baking chips

1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended.
2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake
10-15 minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares.
3. Prepare topping. Melt chocolate chips, butter and water in top of
double boiler over hot water. Stir until smooth. Remove top of double
boiler from hot water. Let chocolate thicken a little and then drop a
large dollop in the center of each square or triangle.
4. Sprinkle Bits ‘o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess Bits
‘o Brickle.
from: _Cookiemania_

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Title: NORTH WOOD CLAM CHOWDER
Categories: Seafood, Soups
Yield: 6 servings

6 md Potatoes,peeled and cut into
-1/2″ cubes
6 c Chicken stock (You can use
-canned chicken broth.)
2 6 1/2 oz cans minced
-clams,drained – save liquid
1 tb Lemon juice
1 1/2 md Onion,diced
1 6 oz pkg. fresh
-mushrooms,sliced in three
-pieces lengthwise
4 1/2 tb Butter
1/3 c Flour
3 Bay leaves
1 1/2 c Whipping cream
2 1/2 c Cooked wild rice
1/2 ts Pepper

Salt to taste Golden sherry

Saute onions and mushrooms in butter until onions are clear. Put
potatoes,broth,clam liquid and lemon juice in a 6 qt. soup pot.Boil 20
minutes.Add flour to onions and mushrooms,stir until smooth. Add onion
mixture to soup pot.Toss in bay leaves and pepper, add salt to
taste,cook for 10 minutes.Stir often.Add clams,cream and wild
rice.Heat – stirring constantly.Just before serving add sherry to
taste.

—–

CRANBERRY/WILD RICE STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Vegetables
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Wild Rice, uncooked 1 c Water 1/4 c Raisins,
dark or golden 5 Green Onions (scallions), chopped 1
tb Vegetable Oil 1/2 c Celery -or- Fennel Bulb,
chopped 1 c Cranberries, fresh or frozen 1 ts Orange
Rind, grated 1/2 t Dried Thyme

Put the wild rice in a saucepan. Add the water and
raisins and cook over medium heat for 1 hour, or until
the rice is tender. Drain

Saute the onions and celery (or fennel bulb) in the
oil until tender. Add the cranberries, orange rind,
thyme and rice. Stuff into two Cornish hens or a
3-pound chicken, or use with turkey breast. Bake in a
350-degree oven for 1 hour, or until the poultry is
done.

~End Recipe Export- “Then to the spicy nut-brown ale.”
– Milton

___ Blue Wave/QWK v2.12

~– TMail v1.31.3 * Origin: TDE: 303/623-4965 – Games,
Files Chat! (1:104/909)

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Chilled Beet And Cucumber Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb. cooked beets — peeled
2 Large cucumbers — peeled, halved
lengthwise
2 Bunches spring onions (white and green part)
4 Tbsp. chopped parsley
4 oranges
2 Tbsp. red wine vinegar
3 C. or more chicken stock — chilled
salt and freshly ground black
pepper to taste
dollop salted whipped cream or
sour cream per serving

Steam or gently boil the beets about 15 minutes. When
done, grate them on the coarse side of a grater. Remove the
seeds from the cucumbers. Grate on the coarse side of the
grater. Chop the green onions. Juice the oranges and grate
the rind of 3 oranges. Put the beets, cucumbers, orange rind
and juice and 2 cups cold chicken stock into a large mixing
bowl. Puree in a blender, in batches, until smooth. Chill for
at least 3 hours before serving. Add more chicken stock to
correct the consistency after chilling. To serve, ladle into
chilled soup bowls. Garnish with salted whipped cream or sour
cream.

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Indonesian Marinade

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3623
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon ginger — minced
1 tablespoon garlic — minced
2 tablespoons soy sauce
3 hot green chiles — sliced thin
4 dashes Habanero chile sauce
3 tablespoons cilantro — chopped
1 tablespoon honey
1 cup olive oil

In a mixing bowl combine all ingredients except olive oil. Whisk in olive
oil until smooth. Use this marinade for
chicken or fish.

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