Rice and Bulgur Pilaf

Recipe By : Jane Brody Good Food Book
Serving Size : 8 Preparation Time :0:00
Categories : Grains Healthwise
Rice Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
1/2 cup onion — finely chopped
1 cup brown rice
1/2 cup bulgur
5/8 quart chicken stock
1/4 cup dried currants
1/2 teaspoon allspice
fresh ground pepper — too taste
1/2 cup pine nuts — toasted

In a heavy saucepan, melt the butter, add the onions sauteing it until it is
translucent.

Add the rice and Bulgur, stirring them to coat them with the butter. Then add
the broth, currants, allspice, pepper and salt if desired. Stir the
ingredients to combine them well. Bring to a boil, reduce the heat and cook
about 25 minutes until liquid is absorbed.

Top with pinenuts.

– – – – – – – – – – – – – – – – – –

Per serving: 194 Calories; 6g Fat (29% calories from fat); 6g Protein; 30g
Carbohydrate; 4mg Cholesterol; 273mg Sodium

Serving Ideas : serve with a lollop of lowfat plain yogurt

SCHNECKEN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cottagecheese oil pastry
For brushing
1 oz (30g) soft butter or marg.
2 1/2 oz (70g)raisins (washed and
Well drained)
1 3/4 oz (50g) almonds (blanched
Filling:
2 tb Heaping of sugar
1 pk Vanillin sugar
1 3/4 oz (50g) currants (washed and
Well drained)
Finely chopped)
Icing:
6 oz (170g) icing sugar
2 tb Hot water (approx)

roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the
fat. For the Filling: mix together the filling ingrediants and distribute
evenly over the pastry. Starting from the shorter side, roll up like a
swiss roll. Then use a sharp knofe to cut off slices about 1 1/4 in thick.
Lay these on a greased baking sheet and flatten slightly. OVEN: preheat
overn for 5 min at very hot (400) BAKING TIME: 15-20 minutes. For the
icing: sieve the icing sugar (powdered sugar) and blend with as much of the
water as will five a good coating consistency. Ice the schnecken while
still hot.

*I know of no substitute for the vanillin sugar, you might want to check
gourmet shops or specialty shops. or possibly a custard mix might work.

– – – – – – – – – – – – – – – – – –

Title: ORANGE LEMON MARMALADE
Categories: Preserves
Yield: 8 servings

4 Orange
8 c Sugar; (3 1/2 lb)
2 Lemon
1 1/2 fl Pectin, liquid

Peel off orange and lemon skins in quarters close to pulp and set
aside. Break up pulps and remove seeds; add 1 cup water and simmer in
covered saucepan 45 minutes. Meanwhile boil orange and lemon rinds
with 8 cups water in covered saucepan 20 minutes. Drain off and
discard water.

With a sharp-edged spoon scrape out and discard all white
part of orange and lemon skins right down to yellow rind. Then with a
very sharp knife shred yellow rinds just as thin as possible in shreds
about 1 inch long. Simmer shredded rinds again with 5 cups water in
covered pan 15 minutes. Drain off and discard water. Mix cooked pulp
with rinds. Measure 4 level cups of this mixture into large saucepan,
adding, if necessary, enough water to the fourth cup to make it level
full. Add sugar and mix well. Stir mixture hard and constantly and
bring to a vigorous boil over the hottest fire. Boil hard 3 minutes
with continual stirring. Remove from fire and add pectin, stirring it
in well. Then let stand 5 minutes only, by the clock, with occasional
stirring to cool slightly and pour quickly.

Source: [Certo, Pectin Sales Co. Inc. – Oct. 21, 1921]
per Steve Herrick
Fidonet COOKING echo

MMMMM

MY TEA BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix
1 Egg
4 tb Sugar
2 tb Margarine
Milk to make 1/2 cup

Add milk to egg to make 1/2 cup. Put biscuit mix,
sugar, and margarine in a bowl. Add just enough
liquid to make a soft dough. Stir briskly. Turn onto
floured surface, knead 8-10 times. Roll out 1/2 inch
thick. Cut out with cutters. Place on ungreased
baking sheet. Place close together for soft side
biscuits and apart for crusty biscuits. Bake at 450
for 8 to 10 minutes.

– – – – – – – – – – – – – – – – – –

3 potatoes, chopped (Note: I didn’t peel them but you can if you want)
3 carrots, chopped (see above note)
1 onion, peeled and chopped
3 stalks celery with leaves, chopped
1 leek, chopped (use both the green and white parts)
3 stems parsley
1 bay leaf
2 sprigs of thyme
8 cups of water

Saute’ onion and leek, using a little water, until tender. Add all
ingredients to 8 cups of water. Heat to boiling, reduce heat to low,
cover, and simmer for 2 to 3 hours.

Source: Based on a recipe from Vegetarian Journal by Mary Clifford.

Seafood Chowder

Recipe By : Iris Dunaway
Serving Size : 4 Preparation Time :0:00
Categories : Fish Soups Stews
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can tomato sauce
2 cups water
1 10 oz can clams (including liquid)
1 4 1/2 oz can shrimp — drained and rinsed
1 4 1/2 oz can crab meat — drained and rinsed
2 stalks celery
1 onion
2 carrots
1 medium bell pepper
2 teaspoons basil leaves
salt and pepper to taste
1 bay leaf

With metal blade of food processor, chop fine the onion, carrots, bell
pepper, and celery. In a saucepan, add all ingredients. Bring to boil
and simmer for 30 minutes or until flavors are blended.

– – – – – – – – – – – – – – – – – –

NOTES : Sometimes I use chicken stock instead of water.

Title: Chinese Fruited Pork
Categories: Oriental, Pork
Yield: 6 servings

1 1/4 lb Boneless pork,cut in 3/4″
-strips
2 T Soy sauce
1/4 c Dorothy Lynch Home Style or
-Reduced Calorie dressing
4 t Cornstarch,divided
5 T Salad oil,divided
1 pk Frozen pea pods,slightly
-thawed (6 oz)
2 T Water
1 cn Apricot halves,drained and
-Sliced,reserving syrup
-(16 oz)
Hot cooked rice

Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and
pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil
in wok or large skillet. Drain pork, reserving marinade. Add pork to
wok and cook over high heat, stirring about 4-5 minutes or until meat
is done. Remove meat and set aside. Drain wok. Add remaining 1
tablespoon oil to wok. Add snow peas and stir-fry about 30 seconds.
Add water, cover and steam about 30 seconds. Stir in pork and
apricots. Dissolve cornstarch in reserved apricot syrup. Blend in
remaining marinade. Add to wok and heat, stirring until sauce
thickens. Serve each portion with 1/2 cup hot cooked rice.

585 calories per serving. (Dorothy Lynch Home Style)

MMMMM

HORTOSOUPA (VEGETABLE SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Potatoes
2 ea Onions (or 3)
4 ea Carrots (or 5)
1 1/2 lb Ripe tomatoes (approx.) OR
1 cn Whole tomatoes (30 oz.)
1 bn Celery
10 c Water
1 tb Coarse salt
1 d Pepper
2 tb Shortening or other oil
Croutons (optional)

Wash, clean, and chop the potatoes, onions,
carrots, and celery. Add to the water and boil for 20
min. Add salt and tomatoes (if you are using ripe
tomatoes, pierce with fork) and cook for 30 to 45 min.
Remove from the heat. Pass all the vegs. through a
strainer or puree machine or blender, then return to
the pot. Add a little pepper and stir in the
shortening or serve the soup and add oil at the table.
Serve with croutons.

– – – – – – – – – – – – – – – – – –

Title: Butterscotch Freeze ‘n Slice Cookies
Categories: Cookies
Yield: 60 servings

—–pillsbury classic
-cookbooks—–
—–cookies galore—–
1 c Sugar
1 c Firmly packed brown sugar
1 1/2 c Margarine or butter;
-softened
3 Eggs
4 1/2 c Flour
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt

In large bowl, beat sugar, brown sugar and margarine until light and
fluffy.Add eggs; blend well. Lightly spoon flour into measuring cup;level
off. Stir in flour, baking powder, baking soda, cinnamon and salt; mix
wel. Line two 8×4-inch bread pans with foil, allowing foil to extend above
sides of pans; press half of dough into each pan.( see tip) Fold foil to
seal; freeze 2-3 hours or until well chilled.
Heat oven to 350 F. Lightly grease cookies sheets.
Unfold foil; l;ift dough from pan. remove foil; cut dough into 1/4-inch
thick slices. Place 2 inches apart on greased cookie sheets.
Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute,
remove from cookie sheets. Makes 5 dozen cookies.
HIGH ALTITUDE:(Above 3500 feet.) Decrease granualted sugar to 3/4 cup.
Bake as directed.

**(TIP: Pans may be omitted and dough shaped into two 8×4-inch
rectangular shaped rolls, freeze and bake as directed) VARIATION:
BUTTERSCOTCH FREEZE ‘N SLICE SQUARES:
Slices may be cut in half into two 20inch squares.
Bake at 350 F for 8-12 minutes. Makes 10 dozen cookies.

—–

Vegetarian Pasta Shells

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Olive oil
1 lb Shells, giant for stuffing
1 T Garlic clove minced
1/4 c Onion chopped
1 md Green pepper, chopped
1/4 c Zucchini sliced
1/4 c Mushrooms sliced
10 oz Spinach, frozen
1 lg Egg
6 T Ricotta Cheese
2 c Spaghetti sauce
1/2 c Mozzarella Cheese
1 T Parmesan grated
1 t Nutmeg

Cook pasta shells in boiling water for 15 minutes. Rinse under cold
water and set aside. The mushrooms, onions, zucchini, and peppers are
diced. Saute’ them in olive oil. Season with 1 tsp ground nutmeg and
1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach
and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the
shells. Pre heat oven to 350 degrees. In a large casserole dish
arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes.
Remove top with shredded mozzarella cheese and bake 5 minutes more.
Options: You can use 1 lb (14 pieces) manicotti instead of shells. If
you can only get jumbo shell (34 to a lbs) fill with about a tbs per
shell.

– – – – – – – – – – – – – – – – – –