lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Title: RED COOKING SAUCE FOR POULTRY SHANGHAINESE
Categories: Chinese, Sauces, Loo
Yield: 3 cups

3 c Thin chicken broth
2 oz Dry sherry or rice wine
2 oz Dark soy
2 Scallions
4 Slices ginger
3 cl Garlic, chopped
2 Star anise
1 Stick cinnamon
4 ts Brown sugar
1 ts Sesame oil

To use these sauces: bring them to a slow boil in a
large kettle. Add meat or poultry, return to slow
boil, reduce heat to simmer, and cook until done.
Drain meat and serve with some sauce (optionally
thickened with cornstarch-water) on the side. Save and
reuse leftover sauce, which gets richer with each use.
Leftover sauce should be salted lightly, boiled a few
minutes, skimmed, and cooled before storage in the
refrigerator. If it is to be kept a long time it
should be boiled and skimmed once in awhile.

—–

Title: CHINA MOON PICKLED GINGER
Categories: Spices, Ethnic, Chinese
Yield: 1 servings

————————-BARB DAY————————-

———————FOR A SMALL BATCH———————
1/2 lb Gingerroot; fresh, peeled,
– sliced against the grain
– into paper-thin coins
1 1/3 c Japanese rice vinegar; unsed
3 tb Cider vinegar
2 tb White vinegar
1/2 c Sugar; plus 1 teaspoon
Kosher salt

Recipe makes 3/4 cups
Cover the ginger with boiling water. Let stand for
2 minutes, then drain in a colander. Put the ginger
in a large, impeccably clean glass jar or plastic
container.
Combine the remaining ingredients in a non-aluminum
pot. Stir over moderate heat just until the sugar and
salt dissolve. Pour over the ginger.
Let cool completely, then cover and refrigerate for
at least 24 hours before using.
Serving suggestions: Serve the ginger with grilled
meat, fish, or poultry. It can be minced or julienned
for use in many different dishes and cold sauces. The
juice can be used in hot and cold sauces, springroll
dips and salad dressings.

Source: China Moon Restaurant, San Francisco, Ca.,
by Barbara Tropp

—–

CHEESE VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Microwave
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Diced tomatoes
1 c Chopped celery
1 c Chopped carrots
1/2 c Chopped onion
2 ts Chicken bouillon
4 1/2 c Water
4 tb Water
3 c Milk
1 lb Velveeta cheese
2 ts Chopped parsley flakes
1 t Salt
1/4 ts Pepper

Combine tomatoes, celery, carrots, onion, chicken
bouillon
and 4 1/2 c water and simmer until vegetables are
done and
liquid is reduced. Shake together flour with a
small portion of
milk and add to vegetables with the rest of the
milk. Cut the
velveeta cheese in cubes and add to soup along with
parsley,
salt and pepper. Simmer at low temperature till hot.

– – – – – – – – – – – – – – – – – –

Title: Yogurt with Cumcumber and Mint (Kheere Ka Raita)
Categories: Indian Side dish Ethnic Spicy
Servings: 6

2 2/3 c plain yogurt 1 ea Cucumber peeled and
grated
2 T finely chopped fresh mint 1/2 t roasted cumin seeds
1/4 t cayenne pepper 1 t salt
1/4 t Black pepper

Put the yogurt in a bowl. Beat lightly with a fork or whisk until
smooth and creamy. Add all the other ingredients and mix. Cover and
refrigerate until ready to eat.

—————————————————————————–

Title: Skewered Mozzarella With Canadian Bacon
Categories: appetizers, canadian
Yield: 4 servings

28 ea sliced canadian bacon
12 oz mozzarella cheese
12 ea slices french bread
12 ea slices raw tomato
1/3 c salad oil
2 ea cans tomato sauce
1 1/2 c grated parmesan cheese
1 ea paprika
1 ea salad oil again

Note: You’ll need four skewers approximately 10-12 in. long. Also
the french bread should be the long and narrow kind cut into 1/2
inch slices. The raw tomato is also cut into 1/2 inch slices. The
cans
of tomato sauce are 8 oz.
You’ll need 28 pieces of cheese to equal the number of slices of
bacon.
Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of
Canadian bacon around each piece of cheese. Press the bacon firmly to
hold
the cheese in place. Cut each piece of tomato and each piece of bread
in
half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both
sides. Be prepared to turn bread quickly to avoid burning. It should
be
merely light brown. On each skewer thread alternate pieces of bacon
apped around the mozzarella, bread and tomato. Begin and end with the
con. Place each skewer in a shallow baking pan or shallow earthenware
sserole. Be sure the folded top of each piece of bacon is up. Pour
mato sauce over each skewer. Sprinkle generously with parmesan cheese.
rinkle lightly with paprika and additional salad oil. Preheat the oven
400 degrees. Bake the skewers until brown on top. Serve immediately
ile very hot.

—–

WHOLE WHEAT DATE-NUT BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/3 c Dates — (1 1/2 oz); chopped
1/4 c Pecans (1 oz) — chopped
7/8 c Water (7 1/2 fl.oz)
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

– – – – – – – – – – – – – – – – – –

Title: HASHED HOMINY
Categories:
Yield: 4 servings

——————-SPIRIT OF THE HARVEST——————-
3 tb Bacon drippings
2 c Cooked hominy, drained
2 Thinly sliced green onions
-(opt)
4 Eggs, beaten
Salt and pepper

Heat drippings in a 10″ nonstick or well-seasoned iron
skille over med. heat. Add hominy and green onions.
Saute until lightly browned. Pour in eggs and season
with salt and pepper. Stir, then allow eggs to set.
Turn mixture with a pancake turner and allow to brown
lightly on the other side. Serve with bacon and
biscuits or corn bread for breakfast or brunch. Hashed
Hominy is also a good luncheon or dinner dish if you
add a watercress salad.

Posted on GEnie Food Wine RT Aug 15, 1992 by
THE-MCGILLS [JOHN__CARRIE]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and PlanoNet Lowfat
Luscious echoes

—–

ORANGE BEEF AND BARLEY STEW

Recipe By : GOOD HOUSEKEEPING — OCTOBER 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beef Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
1 1/2 pounds beef for stew, cut into 1 1/2 inch chunks
4 medium carrots, cut into 2 inch pieces
2 medium onions, each cut into 6 wedges
2 cloves garlic, crushed with garlic press
1 can (28-oz.) plum tomatoes
1 can beef broth (13 3/4ounces)
1 cup dry red wine
3 (3×1 inch) orange peel
1 bay leaf
1/2 teaspoon salt
3/4 cup barley

Preheat oven to 350. In 5-quart Dutch oven over medium-high heat, in 1
tablespoon hot vegetable oil, cook beef chunks, half at a time, until
browned; remove to bowl. In same Dutch oven in 1 more tablespoon hot
vegetable oil, cook carrots and onions until browned. Add garlic, cook 1
minute, stirring. Return meat to Dutch oven; add tomatoes with their
liquid, beef broth, rd wine, orange peel, bay leaf, and salt. Over high
heat, heat to boiling stirring with spoon to break up tomatoes. If you
like, transfer mixture to deep 5-quart casserole; cover and bake 45 to 60
minutes longer until beef and barley are tender. Discard bay leaf.
Makes 6 main-dish servings.

– – – – – – – – – – – – – – – – – –

Title: APPLE PIE FILLING (To freeze or can)
Categories: Pies, Desserts, Apples
Yield: 1 servings

4 1/2 c Sugar
1/4 ts Nutmeg
10 c Water
1 c Cornstarch
1 ts Salt
24 c Apples; peeled,sliced
2 ts Cinnamon
3 ts Lemon juice

Blend sugar, nutmeg, cornstarch, salt, cinnamon. Add water and cook
till clear. Add apples and lemon juice and cook till apples are
soft. Pack in jars/containers. To make pie, make crust and bake.
Into prepared crust, put thawed filling and bake until warmed
through. Crumb topping can be added before baking filling if you want
(I use sugar, cinnamon, margarine and chopped pecans.) I found that
the thickener (the flour, water, etc. mix that is cooked first) made
a lot more than could be used up by 24 c of apples. I think I got a
total of 8-10 large containers (I use empty 32 oz yogurt containers).
One of these containers was just enough for a 9 in pie. I also used
(don’t tell anybody) prepared pie shells just fine with this filling.
I also used a large nonstick pot to cook this in and had very little
problem with sticking at medium to medium high temperature.

MMMMM