Cerveny Kapusta

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Rendered pork fat — (trimmed from
or roast)
Finely chopped onions
Paprika
1 medium Head red cabbage
Salt
1/2 teaspoon Paprika
Fresh ground black pepper
1 large Apple — grated
2 tablespoons White [sic] vinegar
1 tablespoon White sugar
1/2 teaspoon Caraway seeds

Render pork fat very slowly; remove “cracklings”, add enough finely chopped
onion for taste and flavor. Cook until golden. Add paprika slowly, DON’T let
it burn or smoke. Let cool, and store, covered in refrigerator – will keep for
a long time.

Wash the cabbage in cold water, quarter it chop finely, salting as you go.
Discard the core. Heat about 3 cups of the pork-fat/onion mixture, add about
1/2 teasp. paprika – don’t let it burn. Add the wet, salty cabbage stir
until it’s coated with fat. Add pepper to taste, grated apple, stir in; add
about 2-3 tsps wine [sic] vinegar, 1 tbsp sugar. Rub about 1 1/2 tsp caraway
seeds between palms, add to cabbage.

This totally “handed-down-through-the-Wincenc-family” recipe will come out
differently each time – until you arrive at the taste you like best. Taste as
you go along! But the true test will be on the 2nd or 3rd day when reheating
the left-overs. I always loved it best then!!
Carol Wincenc
From: Michael Loo

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Mormon Split Pea Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetable
Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Butter
1 Cup Onion — chopped
2 Cups Dried Split Peas — washed
3 Quarts Water
3 Medium Potatoes — peeled grated
1/2 Teaspoon Marjoram
2 Teaspoons Salt
1/4 Teaspoon Pepper
1/2 Cup Celery — chopped

In a heavy 5 to 6 quart casserole, melt butter over medium heat. Add onions
and celery. Cook 5 minutes until soft, not brown. Stir in split peas and
water. Bring to a boil. Skim off any scum that may form.
Add potatoes, marjoram, salt and pepper.
Cook about 1 1/2 hours.

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Title: Gingerand Spice Cookies
Categories: Cookies
Yield: 36 servings

2 c Unbleached flour
1 1/4 c Brown sugar; packed
2 ts Ginger
2 ts Cinnamon
1 ts Allspice
1 ts Baking soda
1/4 ts Salt
1 Egg white; whipped
3/4 c Margarine; softened
1/4 c Molasses

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 350. In a mixing bowl, combine flour, brown sugar, ginger,
cinnamon, allspice, baking soda,and salt. In another mixing bowl, combine
egg white, margarine, and molasses. Mix dry ingredients with wet
ingredients just until moistened. Cover and chill dough for 1 hour. Then,
roll dough into 1″ balls and place 2″ apart on unprepared baking sheet.
Bake for 12 minutes or until golden brown.

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Korean Barbecue – Bulgogi

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Barbecue

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Lean Beef Tenderloin
1/2 cup Light Soy Sauce
1/4 cup Dark Soy Sauce
1/2 cup Water
3 tablespoons Finely Chopped Green Onion
3 teaspoons Crushed Garlic
2 teaspoons Finely Minced Fresh Ginger
1/2 teaspoon Black Pepper
1 tablespoon Sugar
2 tablespoons White Sesame Seeds — Toasted
And Ground
1 tablespoon Sesame Oil

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs
respectively, exemplify an age-old tradition of cooking on a curved iron
hotplate – a tradition that is matched in northern China and neighboring
Mongolia as introduced by the Manchurians. Today this has been streamlined
for table service, with specially built cone-shaped hotplates fitted over
tabletop burners, to provide an enjoyable and intimate eating experience.
Meats of all kinds, including mutton, pork and poultry, offal and seafood,
are cooked in this way, being first marinated in a spicy mixture
encompassing the characteristic seasonings: soy sauce, sesame oil, garlic,
ginger, pepper or chili, toasted sesame seeds and green onions. The meat is
marinated well in advance so that the flavor is intense. Cooking time is
minimal – just enough to cook through and seal the surface. Serve Bulgogi
with white rice and yangnyum kanjang sauce, together with a selection of
accompaniments such as kim chee (chili pickled cabbage) and jeot khal
(spiced whitefish). ~——————————————————
cut into narrow strips. In a glass or stainless steel dish mix all
remaining ingredients together. Add the beef and stir thoroughly. Cover and
let marinate for at least 3 hours.

Preheat a tabletop broiler (griller), protecting the tabletop with an
asbestos mat or other suitable heat shield.

Each diner, or the host/hostess, places a portion of meat on the broiler
(griller) and cooks it quickly on both sides. The meat is dipped into the
sauce before eating. Use wooden chopsticks or small forks/fondue forks.

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Date: Thu, 16 Dec 93 11:28:31 EST
From: jf_adams@unhe.unh.edu (Jon Adams – Grad School)

Lasagna, my own creation:

1 Box lasagna (I just use the basic type)
1 large can tomatoe sauce
3 medium tomatoes
2 med-large Green Peppers
1/2 cup chopped chives
3 TBLS finely chopped garlic (yes I LOVE garlic)
1 Large red onion, chopped
1/2 cup mushrooms (basic store variety)
1 large (16 oz) container of FAT FREE Cottage Cheese *
1/3 cup (approx) Bread Crumbs
1/4 cup egg substitute
1 cup fat-free mozzerella (optional)
Onion, garlic powder, paprika
1 tsp each of oregeon, thyme and basil
Fresh ground pepper, vary to taste

Cook the lasagna according to package. Mix the whole container of cottage
cheese with the bread crumbs, chives, egg-substitute, herbs and spices (except
paprika!). Take a large baking dish and coat bottom with a thin layer of
tomatoe sauce. Then a layer of lasagna. On top of this spread a layer of the
cottage cheese mixture. ON thop of this a layer of chopped peppers and onions.
Then slice tomatoes in whole circular slices and place a layer on top of the
other ingrediants. Then a layer of tomatoe sauce. Repeat one more time.
On the top add the mozzerella, if desired, and sprinkle that with about
1/2 tsp of paprika. Bake at roughly 350-375 for about 45 minutes. I have made
this alot and even my SAD friends swear by it.

Title: Crispy Fettuccine Napoleon With Fruits Mango Ice Cream
Categories: Pasta, Fruit, Raspberry, Dessert
Yield: 6 Servings

Fettucine:
1 1 pound package of rolled
-phyllo
1/2 c Clarified butter
1 tb Sugar
Fruit salad:
2 c Raspberries
2 c Strawberries
1 c Blueberries
1/2 c Mint
Mango ice cream:
2 Ripe mangoes
1/2 ga Vanilla ice cream
Sauces:
5 1/2 c Raspberries; pureed and
— strained (or
— frozen thawed
— raspberries)
1 cn Drained apricots
1 c Loosely whipped cream
1/2 c Powdered sugar
6 Raspberries; strawberries,
— blueberries for
— garnish

Recipe by: www.detnews.com 8/22/95 Fettuccine: Leaving phyllo rolled up,
cut into 1/4-inch slices with a knife to form strips of dough the width of
fettuccine. Remove paper strips. Toss phyllo to loosen and separate. On a
sheet pan, lined with parchment paper, divide the strips into 12 equal
"nests approximately 3 inches in diameter. With a pastry brush, brush each
nest with melted butter, then sprinkle with sugar. Bake in preheated
350-degree oven until lightly browned. Remove from oven to cool.

Fruit Salad: Chop strawberries, then mix with raspberries, blueberries and
chopped mint.

Mango Ice Cream: Remove ice cream from freezer and allow it to soften. Peel
and remove pulp from mango seeds. Puree pulp in food processor. Mix the
pulp with softened ice cream. Line an 8x8x2-inch pan with plastic wrap.
Spread softened ice cream into pan. Cover and refreeze. Store any extra ice
cream for use at a later time.

Sauces: Puree apricots in food processor. Force through fine mesh strainer,
pushing as much fruit through strainer as possible. Pour sauce into squeeze
bottle. If using frozen raspberries, next reserve 1/2 cup liquid. Puree and
strain raspberries. (If using frozen, add reserved juice to sauce). Pour
sauce into squeeze bottle. Put whipped cream into squeeze bottle.

To serve: Cut ice cream into 6 equal squares. Place 1 fettuccine nest in
the center of each plate. Top with mixed fruit and mint. Place a square of
ice cream on top of fruit. Top with another fettuccine nest. Sprinkle with
powdered sugar. Using squeeze bottles, drizzle each sauce in a ring around
the fettuccine nest. Start with whipped cream, then apricot, then raspberry
sauce. On bamboo skewers, place 1 strawberry, 1 raspberry and 1 blueberry
per serving. Place vertically in the center of each nest for garnish.

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)

—–

BLACK BEAN QUESADILLAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Can black beans, drained
1/4 c Chopped tomato
3 tb Chopped cilantro
12 ea Black olives, pitted, sliced
8 ea 6″ wholewheat tortillas
4 oz Soy cheese/jalapeno jack,
— shredded
32 ea Spinach leaves, shredded
4 tb Hot salsa

Mash beans. Stir in tomato, cilantro olives.
Spread evenly onto 4 tortillas. Sprinkle with cheese,
spinach salsa. Top with remaining tortillas.

Preheat oven to 350F. Bake tortillas on ungreased
cookie sheet for 12 minutes. Cut into wedges serve.

“Vegetarian Times” July, 1993

– – – – – – – – – – – – – – – – – –

Title: Baked “French Fries”
Categories: Diabetic, Vegetables, Side dishes
Yield: 5 servings

2 lg Potatoes 1/2 ts Salt
1 tb Vegetable oil; 1/8 ts Paprika;

Preheat oven to 450 F degree. Peel potatoes and cut into slices 4
inches long and 1/4 inch wide; place in a bowl of iced water to
crisp. Just before cooking, turn onto paper towel and pat dry. Spread
pieces in one layer of a shallow baking pan. Sprinkle with the
vegetables oil. Shake pan to spread oil evenly over potatoes. Bake
30-40 minutes, turning frequently, until gold brown. Empty potatoes
onto paper towels. Sprinkle with salt and paprika.

Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT EXCHANGE

CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93;
Low-sodium diets: Omit salt. Use a seasoned salt substitute, if
allowed by your doctor.

Source: The Art of Cooking for the Diabetic by Mary Abbortt
Hess,R.D.,M.S.

Brought to you and your via Nancy O’brion and her Meal Master

MMMMM

Title: Rogan Josh
Categories: Indian Ethnic Entertain Easy Main dish
Servings: 6

2 ea 1″ cubes of ginger chopped 8 ea cloves of garlic
1 1/2 c beef broth 10 T vegetable oil
2 lb lamb or beef stew meat 10 ea whole black cardamoms
2 ea bay leaves 6 ea whole cloves
10 ea whole peppercorns 1 ea 1″ stick cinnamon
2 ea medium onions 1 t ground coriander
2 t ground black cumin 4 t red paprika
1/2 t cayenne pepper 1 1/4 t salt
6 T plain yogurt 1/4 t garam masala
1 x black pepper

Put the ginger, garlic, and 4 tablespoons water in blender. Blend well
until you have a smooth paste.
Heat the oil in a wok to medium high heat. Brown the meat cubes in
several batches and set to one side. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and
wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions. Stir and fry for about 5 minutes or until the
onions turn a medium brown color. Put in the ginger garlic paste and
stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30
seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30
seconds or until the yoghurt is well blended. Add the remaining
yoghurt, a tablespoon at a time, in the same way. Stir and fry for
another 3-4 minutes.
Now add the rest of the broth (a little more for beef than lamb). Bring
the contents of the pot to a boil, scraping in all browned spices on the
sides and bottom of the pot. Cover, turn heat to low and simmer for
about an hour if lamb and two if beef. Every 10 minutes or so, give the
meat a good stir. When the meat is tender, take off the lid, turn the
heat up to medium and boil away some of the liquid. You should end up
with a tender meat in a thick, reddish brown sauce. All the fat that
collects in the pot may be spooned off the top. Sprinkle the garam
masala and black pepper over the meat before you serve and mix them in.

—————————————————————————–

SPICY MATOKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 lb Beef chuck, cut into
1/4 c Water
4 Medium green plantains, or
1 1/2-inch pieces
Small green (unripe) banana
1/2 ts Salt
Peeled and cut into 1/2-inc
1/4 ts Freshly ground black pepper
1 Small onion, coarsley
Chopped
1 Fresh hot chile pepper, such
As jalapeno, seeded and
Chopped
1 t Curry powder
1 t Ground coriander seed
Thick slices
3 tb Fresh lemon juice
1 c Well-washed chopped spinach
Leaves (about 5 ounces)
2 tb Unsalted buter, softened
1/2 c Freshly grated coconut
(optional)

In a 5-quart Dutch oven, heat the oil over medium-high heat. Sprinkle
the beef with the salt and pepper. In batches, add the beef and cook,
turning occasionally, until browned on all sides, 8 to 10 minutes. Using a
slotted spoon, transfer the browned beef to a plate and set it aside.
Add the onion and chile pepper to the Dutch oven. Reduce the heat to
medium and cook, stirring often, until the onion has softened, about 3
minutes. Add the curry powder and coriander, and stir for 1 minute. Return
the beef to the Dutch oven, and stir in the water. Reduce the heat to low
and cook, covered, until the meat is tender and the liquid has almost com-
pletely evaporated, about 1 hour. (If the stew looks as if it’s drying
out, add a little more water.)
Preheat the oven to 350. Lightly butter a 9-inch square baking dish.
In a large bowl, combine the plantains and spinach, and mash together
with a fork until fairly smooth. Stir in the beef stew. Spread the mixture
evenly in the prepared baking dish, and dot the top with the butter.
Bake until the top is golden brown, about 30 minutes. Sprinkle with
the grated coconut if desired, and serve immediately.

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