PARMESAN CHEDDAR GRITS PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
5 c Milk — divided, see eggs
1 c Cream
2 c Regular Grits — or
-long cooking grits
10 oz Spinach — frozen, chopped
-defrosted and squeezed dry
7 Green Onions — chopped
3 Garlic Cloves — chopped
2 c Cheddar Cheese — grated
2 Eggs — lightly beaten with
-1/2 cup milk
Salt and fresh black pepper
-to taste
—–TOPPING—–
1 c Parmesan Cheese — grated

Preheat the oven to 375F degrees. Butter a large casserole dish and set
aside. Combine the butter, milk and the cream in a heavy saucepan and heat
nearly to the boil. Stir i the grits and cook for 20-25 minutes, stirring
as necessary to prevent scorching. A non-stick pan is handy for this task.
Remove from the heat and stir in the spinach, green onions, and the grated
cheddar cheese. Stir in the eggs whisked with the milk. Season to taste
with salt and pepper. Pour into the prepared casserole dish and sprinkle
with the parmesan cheese. Bake for 30 minutes or until the top is golden.
serve at once.

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Vidalia Onion Supper Bread

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped Vidalia Onions
2 tb Butter
1 pk Corn-muffin mix
1/2 c Dairy sour cream
1/2 c Shredded sharp process
American cheese

Cook onion in butter till tender not brown. Prepare mix according to
pack- age directions. Pour into greased 8x8x2 inch pan. Sprinkle with
cooked onion. Mix sour cream and cheese; spoon over top. Bake in hot
oven (400 degrees) 25 minutes or till done. Let cool; cut in 9
squares.

Source: World Famous Vidalia Sweet Onion Cookbook

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Title: CABBAGE COOKED WITH BEAN CURD
Categories: Main dish, Chinese, Vegetarian
Yield: 4 servings

3 lg Shiitake mushrooms
2 ea Cakes medium tofu
1 lb Cabbage, sliced
3 tb Oil
1/2 ts Salt
2 ts Soy sauce
1 ts Mirin sauce

Soak mushrooms in 3/4 c hot water for 1/2 hour. Put
tofu onto a paper towel leave to drain for 30
minutes.

Remove mushrooms from water, reserve liquid. Cut off
discard stems. Slice caps into 1/4″ wide strips.

Heat oil in an 8″ skillet. When hot, put in cabbage
mushrooms. Stir fry for 1 minute, till cabbage
wilts. Reduce heat to medium. Crumble tofu it to
the skillet. Add salt, soy sauce mirin. Stir fry
for another 5 minutes.

Madhur Jaffrey, “World of the East Vegetarian
Cookbook”.

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Title: VEGETABLE SOUP
Categories: Soups, Italian, Vegetables
Yield: 8 servings

8 c Chicken broth (see recipe)
1/3 c Olive oil
1/4 c Chopped parsley
4 ea Garlic cloves
1/4 lb Pancetta or unsmoked bacon
3 c Shredded cabbage
1 ea Medium onion, finely chopped
2 ea Carrots, finely chopped
1 ea Celery stalk, finely chopped
1 ea Potato, peeled, chopped
2 ea Zucchini, finely chopped
1 ea Large tomato, chopped
1/4 lb Mushrooms, finely chopped
1/4 lb String beans finely chopped
4 ea Pieces prosciutto rind
1 x Salt, to taste
1 x Pepper, to taste
1/2 c Grated Parmesan cheese

There are as many versions of vegetable soup in Italy
as there there are cooks.
Pancetta – Pancetta is the same cut of pork as bacon.
It is cured with salt and is not smoked. It comes
rolled up like a large salami. Widely used in Italian
cooking, especially in Emilia-Romagna, it is vital to
many dishes. If available, buy a large quantity. Cut
into several pieces and freeze it. You can substitute
domestic bacon for pancetta. It must be blanched in
boiling water for two three minutes to reduce the
smoky flavour. Fresh side pork can also be used.
I’ll be posting several recipes over the next while
that call for pancetta, so if you can find some, it
won’t go to waste. Prepare chicken broth (see my
previously posted recipe). Heat oil in a large
saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, add pancetta.
Saute until lightly browned. Stir in cabbage. Cover
and cook 1 to 2 minutes. Add remaining vegetables to
saucepan. Cover and cook about 5 minutes. Add broth
and water, if using, and prosciutto rind or ham shank.
Cover and reduce heat. Simmer 40 to 50 minutes.
Remove half the vegetables with a slotted spoon.
Place in a blender or food processor and process until
smooth. Return to saucepan. Season with salt and
pepper. Serve hot with Parmesan cheese sprinkled over
top. Makes 8 to 10 servings. VARIATION:
Toast about 20 thick slices of Italian bread. Place 2
slices in each soup bowl and sprinkle generously with
Parmesan cheese. Ladle soup into bowls. Serve with
additional Parmesan cheese.

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MULTIGRAIN BREAD II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Water
1/4 c Honey
1/2 ts Salt
1 c Quaker Multigrain cereal
3 c Bread Flour
2 ts Yeast

This works well on the quick cycle of my Zoji using rapid yeast.
Should work equally well (or better!) with regular yeast and regular
cycle. Eat a slice hot and buttered! Linda in Birmingham 04/14/93
10:29 am CT Zoji S-15 #1.5 LINDA CALDWELL (KKPD13B)

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NORTH INDIAN STUFFED EGGPLANT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Eggplants
4 c Potatoes, cubed
8 oz Soya cheese,
2 tb Vegetable oil
2 c Chopped onions
2 ts Ground cumin seeds
1 tb Ground coriander seeds
1 t Turmeric
1/2 ts Hot red pepper
1/4 ts Ground cloves
1 tb Minced ginger
2 ea Garlic cloves, minced
2 md Carrots, diced
1 lg Green bell pepper, diced
1 c Green peas
1 ea Tomato, diced
2 tb Fresh lemon juice
Seasme seeds

Leaving stems on, slice eggplants in half lengthwise
place cut side down in pan. Cover bake at 375F for
30 to 40 minutes till tender.

Whiule eggplant is baking, boil potatoes till tender
drain. Mash with partially melted soya cheese in a
large bowl. Saute onions dried spices in oil for 1
minute. Add garlic, ginger saute till onion is
translucent. Add carrots cook 5 minutes. Add
peppers peas cook till just tender. Stir in
tomatoes lemon juice. Combine sauteed vegetables
potato mixture.

Mash eggplant pulp push to side. Mound a quarter of
filling on each half. Sprinkle with sesame seeds
bake for 15 minutes at 375F, uncovered.

Adapted from “New Recipes From Moosewood Restaurant”

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Title: Tomato Juice
Categories: Beverages, Canning
Yield: 1 text

Quantity: An average of 23 pounds is needed per canner load of 7 quarts,
or an average of 14 pounds per canner load of 9 pints. A bushel weighs
53 pounds and yields 15 to 18 quarts of juice–an average of 3-1/4
pounds per quart.

Procedure: Wash, remove stems, and trim off bruised or discolored
portions. To prevent juice from separating, quickly cut about 1 pound of
fruit into quarters and put directly into saucepan. Heat immediately to
boiling while crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the mixture boils
constantly and vigorously while you add the remaining tomatoes. Simmer 5
minutes after you add all pieces. If you are not concerned about juice
separation, simply slice or quarter tomatoes into a large saucepan.
Crush, heat, and simmer for 5 minutes before juicing.

Press both types of heated juice through a sieve or food mill to remove
skins and seeds. Add bottled lemon juice or citric acid to jars (See
acidification instructions). Heat juice again to boiling. Add 1 teaspoon
of salt per quart to the jars, if desired. Fill jars with hot tomato
juice, leaving 1/2-inch headspace. Adjust lids and process following to
the instructions in Table 1, Table 2, or Table 3 according to the method
of canning used.

Table 1. Recommended process time for Tomato Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

Table 2. Recommended process time for Tomato Juice in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 3. Recommended process time for Tomato Juice in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
.
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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CAULIFLOWER ORIENTAL STYLE

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Oriental
Vegetables Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small cauliflower — cut in florets (or l
6 medium mushrooms — Shitake – sliced
8 waterchestnuts — sliced in halves or
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons chicken stock — or water
For Garnish:
1 tablespoon scallions — finely chopped

Lightly simmer the whole or pieces of cauliflower in an inch of water in a
covered pot. Add the mushroom after a few minutes, adding
more water if needed. Add water chestnuts. In a separate pan, make a paste
with the cornstarch, soy, sherry, and stock, stirring a
s sauce thickens. When thick, remove from heat. Transfer drained cauliflower
and vegetables to platter and pour sauce over vegetabl
es. Sprinkle with scallions. Serve immediately. (Serves 3 to 4) (0mg Chol.,
0gm saturated fat)

– – – – – – – – – – – – – – – – – –

NOTES : This recipe can also be made without cutting up the cauliflower. Just
cut off the end so the cauliflower sits flat, steam it
whole and pour
the sauce on top. People can slice off their own servings, or it can
be quartered and served.

Yemista me Lahano (Stuffed Cabbage Leaves)

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Greek Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — finely chopped
1 tb Olive oil
1 kg Ground beef or lamb
1/3 c Short grain rice
1 Tomato — peeled and chopped
2 tb Chopped parsley
1 t Chopped dill or mint
1/8 ts Ground cinnamon
Freshly ground black pepper
24 Cabbage leaves
Salted water
1 tb Butter
2 c Hot stock or water
Salt
1 tb Cornflour
2 Eggs — separated
1 Lemon (juice only)
Chopped dill or parsley

Serves: 6 Cooking time: 1 1/2 hours
=

Gently fry onion in oil until soft. Mix into meat with rice, tomato, h=
erbs
and cinnamon, seasoning to taste with salt and pepper. Divide into 24
portions.
=

Blanch cabbage leaves in boiling, salted water for 5 minutes until
softened. Drain and cut out thick centre of larger leaves (very large
leaves may be cut in half). Place one portion of stuffing on base of l=
eaf,
turn up base, fold in sides and wrap firmly into a neat roll. Repeat wi=
th
remaining ingredients.
=

Place rolls close together, seam sides down, in a deep pan lined with
trimmings from cabbage leaves. Add stock or water, butter, salt and pe=
pper
to taste. Invert a heavy plate on top of rolls and cover pan tightly.
Simmer gently for 1 1/2 hours.
=

When cooked, drain off stock carefully into a small saucepan. Reduce t=
o 1
1 1/2 cups over heat and thicken with cornflour mixed to a paste with a=

little cold water. Let it boil 1 minute.
=

Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock. Return sauce to sma=
ll
pan, place over low heat and stir constantly until egg is cooked – do n=
ot
boil.
=

Arrange rolls on a heated serving dish and spoon some of the sauce over=

them. Garnish with chopped dill or parsley and serve remaining sauce
separately. Serve with mashed potatoes.
=

Note: Grape vine leaves may be used instead of cabbage – about 40 will=
be
required since they take less filling.
=

From: “The Complete Middle East Cookbook” by Tess Mallo=
s.
ISBN: 1 86302 069 1
=

Typed for you by Karen Mintzias
=

– – – – – – – – – – – – – – – – – – =

Title: Composed Citrus Salad
Categories: Salads, Fruits
Yield: 6 servings

3 tb Kikkoman Teriyaki Sauce
4 ts Vegetable oil
1 tb Honey
3/4 ts Grated lemon peel
1 tb Lemon juice
1 ts Grated fresh ginger root
3 lg Navel oranges*
— peeled and segmented
2 Grapefruit*
— peeled and segmented
Salad greens

Whisk together teriyaki sauce, oil, honey, lemon peel and juice, and
ginger; set aside. Arrange orange and grapefruit segments on 6 plates
lined with salad greens. Whisk dressing; spoon about 1 Tbsp. over each
salad.

*Other fresh fruits (strawberries, kiwi, pineapple, papaya, pears, apples)
may be substituted for part or all of the citrus.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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