Title: Wild Rice Artichoke Salad
Categories: Vegetarian, Vegan, Salads
Yield: 4 servings

3/4 c Wild rice
3/4 c Brown rice
3 c ;water
1 tb Oil
1/2 ts Salt
6 oz Jar marinated artichoke
-hearts; drained, halved
1 Red pepper (sweet); cored
-and cut into 1/2-inch
-pieces
1 md Carrot; very thinly sliced

MMMMM————————–DRESSING——————————-
2/3 c Olive oil
3 tb Red wine vinegar
1 ts Dijon-style mustard
1 Garlic clove; minced
1/2 ts Poultry seasoning
1 ts Thyme
1/4 ts Basil
1/4 ts Oregano
1/2 ts Salt
Pepper to taste
1 sm Head leaf lettuce; washed,
-dried, and torn into bite-
-size pieces

Rinse the wild rice in a strainer under cold running water. Put in a
medium size-bowl and pour on boiling water to cover. Let soak for 30
minutes, then drain thoroughly.

Rinse the brown rice in a strainer and put in a medium-size saucepan
along with the drained wild rice, 3 cups of water, oil and salt.
Cover and bring to a boil. Reduce the heat to a simmer andcook until
all of theliquid is absorbed, about 45 minutes. Do not stir rice at
any time. When done, put in a large bowl and chill until very cold,
about 2 hours.

When the rice is cold add the artichoke, pepper, scallions adn
carrot, and toss well.

To make the marinade combine all of the dressing ingredients in a
jar with a tight-fitting lid and shake vigorously. Pour over the
salad andtoss well.
Chil for 2 hours or up to 24 hours. To serve, arrange equal portions
of letuce on 4 large plates and mound on the rice salad.

Source: Vegetarian Pleasures by Jeanne Lemlin/MM by DEEANNE

MMMMM

FALAFEL (AM)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Garbanzo Flour
1 c Cold water
1 md Onion
2 Garlic cloves
1/2 bn Fresh parsley
Hot green pepper (to taste)
— minced
1/2 ts Cumin
Salt and pepper
1/4 ts Non-alum baking powder
1 pn Baking soda

Mix all ingredients, except soda, together in a food
processor or blender. Mix thoroughly. (Falafel may be
frozen at this stage. Thaw completely before adding
soda and cooking.) When ready to fry, mix in the
soda. Shape into small patties, 1-1/2 inches in
diameter and 1/2 inch thick. Fry in deep, hot oil
until lightly browned and crisp. Serve hot with
tomatoes in pita bread. Add cucumber pickles if
desired.

Source: Arrowhead Mills “toasted Garbanzo Flour”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

ONION RYE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package active dry yeast
1 1/2 teaspoons sugar
1/2 cup warm water (105 to 115 degrees)
2 1/2 cups bread flour — (2 1/2 to 3)
2 teaspoons salt
1 cup rye flour
3/4 cup milk — at room temperature
=09
1 egg
2 tablespoons butter — softened=7F
1 tablespoon Dijon mustard
3/4 cup chopped onion
1 tablespoon caraway seeds
1 tablespoon sesame
1 egg beaten with 1 tablespoon water — for glaze

Dissolve the yeast and sugar in the warm water. In a food processor or
mixer, combine 1 cup of
the bread flour, salt, 1/2 cup of the rye flour, the milk, egg, butter,
Dijon mustard, onion, and
caraway and sesame seeds. Add the yeast mixture. Beat in the rest of the rye
and any of the
remaining flour necessary to make a soft but firm dough. (It will still be
slightly sticky.) Place in
an oiled plastic bag or oiled bowl. Seal or cover and let rise until doubled
(or refrigerate
overnight). Punch down and shape into an oval. Place on a greased baking
sheet. Let double.
Preheat oven to 350 degrees. Brush the loaf with the egg glaze. Bake until
the bottom sounds
hollow when tapped, about 45 to 50 minutes. Remove from baking sheet and
cool on a rack.
The bread freezes, wrapped in plastic wrap and foil.
Yield: 1 loaf

– – – – – – – – – – – – – – – – – –

NOTES : NATHALIE DUPREE COOKS #ND7111

Oatmeal Milk

Blend 1 banana, 1 cup of cooked oatmeal, and 2 cups of water. You can
add a tsp. of vanilla if desired. Blend until smooth. Put in a
pitcher, and refrigerate. It will keep approx. the same time as milk.

Title: WHITE CHOCOLATE MOUSSE/CHOCOLATE CUPS
Categories: Candies, Chocolate, Desserts
Yield: 8 servings

6 oz Belgian or Swiss
6 Foil cupcake liners
6 oz White chocolate
4 oz Light cream; warmed
2 Egg whites; room temperature
1 c Heavy cream; whipped stiff

~——————————————CHOCOLATE
CUPS:—————-
~———————————————MOUSSE:
Melt chocolate in the microwave until melted. Stir—>
until smooth. Using a small pastry brush; brush
chocolate on the entire inside surface of the fluted
cup; being certain to get into each pleat. Opt for a
second or third coat of chocolate if you aren’t sure
you got all places covered. Put in the freezer to
harden. Remove the cups, 1 at a time and very
carefully peel off the foil, trying to handle as
gently as possible. If the chocolate breaks and the
foil is still intact, just brush some more chocolate
over the break and return to the freezer to harden.
This sounds a lot more difficult than it actually is.
Keep cups in the freezer until you fill them with
the—> mousse. WHITE CHOCOLATE MOUSSE Again use
Tobler Narcisse, Droste White or any other fine brand
of imported white chocolate. Melt chocolate in top of
double boiler. When melted, add warmed cream and stir
until mix is smooth. Remove from heat and cool to room
temperature. Beat egg whites until —> stiff peaks
form. Mix 1/3 of the whites into the cooled chocolate
to lighten and then fold in the remaining whites. Fold
the whipped cream into the egg white mixture and chill
in the refrigerator until set. Gently spoon the mousse
into the chocolate cups, garnish with chocolate curls
or grated dark chocolate.

—–

Applesauce Leather

2 # apples, peeled, cored and chopped.
1/4 cup lemon juice
1/2 cup sugar
1 tsp cinnamon

Simmer apples over medium heat about 20 minutes or until very soft.
Place in blender and add the other ingredients.

Dehydrate in a dehydrator or in oven.*

To dry in an oven just set temp at lowest possible setting –about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up.

BUCKWHEAT BAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion
4 Tomatoes
1/2 ts Oil
3 oz Buckwheat
1 oz Rice
1/2 pt Water
1 t Dried Basil
Salt/pepper as you deem fit

1.Chop onion, heat oil in pan and fry until
transparent 2.Chop tomatoes, add to onions until soft
3.Stir in buckwheat and rice and cook for 1 minute
4.Add remaining ingredients – bring to boil 5.Heat
oven to 375F/190C/Gas Mark 5 6.Simmer the mixture for
20 minutes until liquid has been absorbed 7.Adjust
seasoning, turn into 7″ square cake tin 8.Put in 5.
above, leave for 30 minutes then remove. From: Pat
Buttons

– – – – – – – – – – – – – – – – – –

Title: Venison Soup – Sl 10/82
Categories: Soup, Venison, Game, Sthrn/livng
Yield: 4 quarts

1 lb Venison; cut into bite-sized
-pieces
1 ea 46-ounce can vegetable
-cocktail juice (V-8)
1 ea 28-ounce can whole tomatoes;
-undrained and chopped
2 md Red onions; chopped
1 tb Worcestershire sauce
1/8 ts Hot sauce
4 lg Potatoes; peeled and cubed
3 md Carrots; sliced
4 sm Yellow squash; sliced
3 ea To 4 stalks celery; thinly
-sliced
2 md Green peppers; cut into 1-
-inch pieces

Combine first 6 ingredients in an 8-quart Dutch oven; bring to a
boil. Reduce to medium heat; cover and cook 30 minutes, stirring
occasionally. Stir in potatoes and carrots; cover and cook for 20
minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional
minutes or until vegetables are crisp-tender. Yield: 4 quarts.

From Claude Steele of Texas in October, 1982 “Southern Living” Typos
by Jeff Pruett

MMMMM

SNAILS, PORTUGUESE STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Small snails
1 tb Olive oil
1 sm Bunch dry oregano
1 Laurel leaf
1 Garlic clove, minced
1 sm Onion, peeled, quartered
Sal pepper
Piri-piri peppers

Try to obtain snails about 1/2″ diameter. Starve them
for 3 or 4 days to get
rid of any toxic herbs they may have ingested. Wash
snails in running water till all the slime is gone.
Place them in a large pan and cover with water (2″ or
3″ above snails). Add all the other ingredients. Cover
the pan tightly. Heat the water over a very slow fire
so that snails have time to extend heads outside
shells.

Let boil slowly for the first hour. Skim and simmer
for another hour, Skim again and serve warm in
saucers, with a little of the cooking liquid. Use
toothpicks or pins to extract snails from shell. Dip
small pieces of bread in the cooking liquid.
Refrigerates well – use any leftovers within a
week. Suggested wines: Portuguese Vinho Verde, or a
dry white wine.

~—

– – – – – – – – – – – – – – – – – –

Title: Dill Pickles
Categories: Canning, Pickles
Yield: 1 gallon

4 lb Pickling cucumbers
-(4-inch size)
2 tb Dill seed; OR…
4 -Heads dill weed
-(fresh or dried)
1/2 c Salt
1/4 c Vinegar (5 percent)
8 c Water
-PLUS one or more
-of the following:
2 Garlic cloves (optional)
2 Dried red peppers (optional)
2 ts Whole mixed pickling spices
-(optional)

Use the quantities given above for each gallon capacity of your
container.

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
discard. Leave 1/4-inch of stem attached. Place half of dill and spices
on bottom of a clean, suitable container. (For more information on
containers see “Suitable Containers, Covers, and Weights for Fermenting
Food”.) Add cucumbers, remaining dill, and spices. Dissolve salt in
vinegar and water and pour over cucumbers. Add suitable cover and
weight. Store where temperature is between 70 degrees F and 75 degrees F
for about 3 to 4 weeks while fermenting. Temperatures of 55 degrees to
65 degrees F are acceptable, but the fermentation will take 5 to 6
weeks. Avoid temperatures above 80 degrees F, or pickles will become too
soft during fermentation. Fermenting pickles cure slowly. Check the
container several times a week and promptly remove surface scum or mold.
Caution: If the pickles become soft, slimy, or develop a disagreeable
odor, discard them. Fully fermented pickles may be stored in the
original container for about 4 to 6 months, provided they are refri
gerated and surface scum and molds are removed regularly. Canning fully
fermented pickles is a better way to store them. To can them, pour the
brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter
brine through paper coffee filters to reduce cloudiness, if desired.
Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust
lids and process as recommended in Table 1, or use the low-temperature
pasteurization treatment described below.

The following treatment results in a better product texture but must be
carefully managed to avoid possible spoilage. Place jars in a canner
filled half way with warm (120 degree to 140 degree F) water. Then,
add hot water to a level 1 inch above jars. Heat the water enough to
maintain 180 degrees to 185 degrees F water temperature for 30 minutes.
Check with a candy or jelly thermometer to be certain that the water
temperature is at least 180 degrees F during the entire 30 minutes.
Temperatures higher than 185 degrees F may cause unnecessary softening
of pickles.

Table 1. Recommended process time for Dill Pickles in a boiling-water
canner.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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

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