DOLMA ICI ZEYTINYAGLI (RICE STUFFING FOR VEGETABLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Vegetarian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Long grained rice
1/2 c Olive oil
1 c Water
1 lg Tomato
1 md Onion
Few sprigs dill parsley
1 oz Pine nuts (pignoli)
1 t Sugar (more to taste)
1 pn Thyme
Salt and pepper
1 oz Currants

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made
with olive oil and served as a cold vegetable dish.

Slice onion very finely, skin and roughly chop tomato and wash the rice
until the water runs clear. Heat the olive oil in a deep pot and fry the
onion until it becomes soft. Add the tomato, pine nuts, currants, sugar,
thyme and season and then stir in the drained rice and fry them together
for two or three minutes. Cover with just enough water to come half an inch
above the the level of the rice and then boil out the water and steam for a
few minutes until the rice mixture is dry. Allow to cool. Stuff veggies
with mixture, arrange in a flat roasting pan, cover each one with its lid
(after insides are scooped out and sprinkled w/ salt). Pour around them
enough water to come half-way up their sides. Bake in a 350 oven for 45
min. or until they are well cooked through soft, but have not lost their
shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds
of peppers.

Recipe from “Home Book of Turkish Cookery” by Venice Lamb.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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Mexican Beans and Rice
.
2 C Cooked black beans
1 10oz pkg frozen whole kernel corn
1 C raw white rice (can use brown, but should parboil a little)
1 jar (16oz) thick and chunky mild salsa
1.5 C V8 (or you can blend together 3/4 C canned diced tomatos with green
chiles and 3/4 C water)
1/4 tsp oregano
1/4 tsp cumin
.
Heat oven to 375′ Combine all ingredients, stir to mix and bake
for 1.25 hours, or until rice is tender, and casserole has
started to thicken. Serve with tortillas, fat free sour cream
and/or FF cheddar cheese. Enough for four servings.

Title: AVOCADO SOUP WITH SALSA FRESCA
Categories: New, Text, Import
Yield: 4 Servings

4 lg Ripe avocados
Juice of 2 limes
3 c Chicken stock
1 c Mexican crema,, recipe
-follows
Sea salt and freshly ground
-black pepper,, to taste

Push the avocados through a fine sieve. Place the
avocado puree in a mixing bowl. Add the lime juice.
Gradually add the chicken stock, stirring constantly.

When the avocado has been thoroughly blended with the
broth, slowly add the crema. The mixture should be
smooth and creamy. Season with salt and pepper.

Chill the soup until cold and serve in chilled bowls.
Pass the Salsa Fresca to use as garnish.

Yield: 4 servings
Posted to MC-Recipe Digest V1 #

Recipe by: TOO HOT TAMALES SHOW #TH6267

From: Meg Antczak

Date: Fri, 6 Dec 1996 09:05:33 -0500

—–

Title: BAKED BEANS
Categories: Bar-b-q, Vegetables
Yield: 4 servings

2 cn Pork Beans (16 oz cans)
1/3 c Bottled Bar-B-Que Sauce
1/4 c Brown Sugar
1/4 c Golden Rasins
1/3 c Tart (Granny Smith) Apples
1/2 c Chopped Onion
8 ea Bacon Strips

Drain pork and beans and place into oven-proof bowl.
Chop onion and apples and add to beans. Also add
Bar-B-Que sauce, brown sugar and rasins. Mix together
and lay bacon strips on top. Place in covered grill
and bake at 350 degrees for 1 to 1 1/2 hours.

—–

ALOHA SWEET POTATO SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Bacon
3 cups Diced cooked sweet potatoes
2 cups Pineapple chunks
1/2 cup Mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Lime juice
1/2 teaspoon Freshly ground pepper
1/2 cup Macadamia nuts
Romaine leaves

1. Cut the bacon slices into 1/2-inch pieces and fry in a skillet until well
browned. Drain on paper towels.
2. Combine the bacon, sweet potatoes and pineapple in a large mixing bowl and
toss lightly. In a small bowl conbine the mayonnaise, mustard, lime juice and
pepper.
3. Add dressing to the potato mixture and mix lightly but thoroughly.
Just before serving, stir in the macadamia nuts.
4. Serve the salad in a chilled salad bowl lined with romaine leaves.

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DIRTY RICE (G)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cajun Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Chicken fat
1/2 lb Chicken gizzards — ground
1/4 lb Pork — ground
1 Bay leaves
1 Onions — minced
1 1/2 Celery — minced
1/2 Bell peppers, green — minced
1 Garlic cloves — minced
1 t Tabasco sauce
1 t Salt
1 t Pepper, black
2 ts Paprika
1 t Dry mustard
1 t Cumin
1/2 ts Thyme
1/2 ts Oregano
2 tb Butter
2 c Stock, pork
1/2 lb Chicken livers — ground
1 c Rice — uncooked

Place fat, gizzards, pork and bay leaves in large
heavy skillet over high heat; cook until meat is
thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper,
garlic, Tabasco, salt, pepper, paprika, mustard,
cumin, thyme, and oregano; stir thoroughly, scraping
pan bottom well. Add the butter and stir until melted.
Reduce heat to medium and cook about 8 minutes,
stirring constantly and scraping pan botton well. Add
the stock and stir until any mixture sticking to the
pan bottom comes loose; cook about 8 minutes over high
heat, stirring once. Then stir in the livers and cook
about 2 minutes. Add the rice and stir thoroughly;
cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice
is tender, about 10 minutes. Remove bay leaves and
serve immediately. From: Ellen Cleary (Fidonet
1:396/15.2) Source: Chef Paul Prudhomme, Louisiana
Kitchen.

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Date: Thu, 02 Dec 93 16:14:49 EST
From: Crispin Cowan

Pasta Primavera

1/2 to 2/3 lb pasta (I like fusili–the spirals)
1 onion
1/2 lb mushrooms
4 or 5 cloves garlic
some dry sherry
1 tin SKIM evaporated milk (less than 3 g fat per tin)
1 red pepper
1 green pepper
1 tsp salt
black pepper

Chop the onion, garlic, and mushroom. Saute over high heat in enouch
sherry to keep it wet for about 10 minutes. Put the pasta water on to
boil.

Reduce the heat under the veggies and add the tin of milk. Put the
pasta in the boiling water. Simmer the sauce over low heat while the
pasta cooks. Chop up the red and green peppers and add them to the
simmering sauce. Add salt black pepper to taste. Let simmer for
about 5 minutes, which should be enough time to cook the pasta.

Drain the pasta, pour the sauce over the pasta, and serve. Sprinkle
with a bit of parmisan cheese or nutritional yeast, and more black
pepper, to taste.

Variations: obviously, vary the vegitable content. Sun dried tomatoes
are one of my favourite candidates.

Asparagus Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bunch asparagus
1/2 cup cheese — grated
2 cups milk
Basil
2 cups water
Celery salt
1 potato — chopped
Vegetable salt
3 tablespoon butter
Pepper
1/2 onion — chopped
Garlic (pinch)
1/2 cup mushrooms — sliced
Parsley (pinch)

Chop asparagus, setting aside tips for use later. simmer chopped
asparagus and chopped potato in 2 cups water, with 2 Tbs. butter, basil,
celery salt, vegetable salt and pepper to taste. Simmer until vegetables
are tender, and cool. Place cooled broth and vegetables in blender and
puree, slowly adding the 2 cups of milk. Saute onion, mushrooms and
reserved asparagus tips with a pinch of garlic and a pinch of parsley in 1
Tbs. of butter. Add to soup mixture, simmer 15-20 minutes. Grate and add
cheese, if desired, just before serving.

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Nutr. Assoc. : 0 2536 0 0 0 0 0 0 0 0 0 0 0 0

Title: GREEN TOMATO SALSA II
Categories: Relishes, Condiments, Vegetables
Yield: 1 recipe

6 ea Green tomatoes, peeled
— cored, seeded
— coarsely chopped
1 ea Granny Smith apple, peeled
— cored, coarsely chopped
1 md Onion, peeled minced
2 tb Sugar
1 sm Jalapeno, seeded, deveined
— minced
2 tb Ginger, grated
2 tb Lemon zest
1/2 ts Salt
1 ts Freshly ground pepper
1 c Fresh cilantro, minced

Place tomatoes in a large cast-iron skillet. Add
apple, onion, sugar, jalapeno, ginger, lemon zest and
salt and pepper. Cook over low heat until thickened
into a heavy paste, about 35 to 45 minutes. Transfer
to a glass or ceramic bowl. Set aside to cool. Store
in an airtight container in the refrigerator for up to
4 days. Just before serving, toss in the minced
cilantro and season to taste with additional salt and
pepper.

—–

Basil Vinaigrette
—————–

1/4 cup balsamic vinegar
1/4 tsp dried basil (or 1/2 tsp fresh)
1/4 tsp dried oregano (or 1/2 tsp fresh)

Put all ingredients in a small bowl, and stir. Let sit about 10
minutes.