STUFFED GRAPE LEAVES – YALANCHI SARMA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
8 oz Preserved grape leaves
– stems removed
1 c Cooked rice
1 md Onion — grated
2 tb Fresh parsley, minced
2 Tomatoes — finely chopped
1 t Dried mint
1/2 ts Allspice
1 Garlic clove — minced
1 Lemon, juiced
-water (as needed)

In a medium saucepan place the water and bring it to a
boil. Remove the pan from the heat and add the grape
leaves. Let the grape leaves sit in the hot water for
10 minutes. Remove them from the water and set them
aside.

In a medium bowl, place the cooked rice, onions,
parsley, tomatoes, dried mint, allspice, and garlic.
Mix the ingredients together well. Let the mixture
sit for 2 hours.

In the center of each grape leaf place a small amount
of the rice mixture. Fold the bottom of the grape leaf
up and the sides over. Roll the grape leaf up.

Line the bottom of a large saucepan with some of the
grape leaves. Place the rolled grape leaves on top,
seam side down, so that they are tightly packed.

Sprinkle on the lemon juice. Add enough water to
cover the rolled grape leaves. Place an oven-proof
plate on top of the rolled grape leaves to press them
down. Cover the pot and bring the liquid to a boil
over high heat. Reduce the heat to low and simmer the
rolled grape leaves for 45 to 60 minutes, or until
most of the water is absorbed. Let them sit for 1
hour before serving.

Source: Papa Garo’s – Redondo Beach, California
“Southern California Beach Recipe” by Joan and Carl
Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen
Mintzias

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ASIAN GREEN BEAN SALAD

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound long green beans, trimmed, cooked, — and cooled
1 Teaspoon crushed red pepper flakes
2 Tablespoons rice vinegar
1 Teaspoon chopped garlic
1/4 Cup olive oil
2 Tablespoons sesame oil
2 Cups cherry tomatoes, — halved
2 Tablespoons crushed toasted peanuts
Salt and pepper

In a bowl toss all ingredients together. Season to taste with salt and pepper.
Serve at room
temperature.

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AARGAUER RUEBLITORTE / Argovia Carrot Cake english

Recipe By : Danny Stocker , MR-Freudenberg, Bern , Switzerland
Serving Size : 2 Preparation Time :2:20
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 pounds Carrot — shredded
2/3 pound Butter
7 1/8 ounces semolina
7 1/8 ounces Eggs — only yellows
3/8 cup milk
7 1/8 ounces hazelnuts, blanced
7 1/8 ounces egg whites
3 1/2 ounces semolina
3/4 pound flour
7/8 ounce baking powder
3 1/2 ounces apricots marmalade
7 1/8 ounces white confectioner’s coating
2 tablespoons lime juice

First Step :
– prepare springform pan
– wash shredd carrots
– heat white confectioner’s coating and lime juice
– heat apricot marmelade

Second Step :
– Beat butter and sugar well
– Beat in the yellos from the eggs, one at a time, blending well after
each addition.
– Stir in milk, Hazelnuts, carrots and flour
– Beat white eggs and sugar to ‘snow’
and stir together
– Pour batter into well greased and floured springform pan
– Bake at 350f until set
– top with apricot marmelade
– Cool in pan
– top with white confectioner’s coating

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Title: Centrefold Nasturtium Salad
Categories: Salads, Appetizers, Vegetables, Flowers
Yield: 4 servings

15 ea Nasturtium leaves
15 ea Nasturtium flowers
2 ea Sweet onions, thinly sliced
2 ea Tomatoes, thinly sliced
2 ea Celery ribs, diced
1/2 c Tangy vinaigrette, see
— recipe above

Arrange the nasturtium leaves around the outside of a large flat
plate. Lay the flowers on top of the leaves with their stem ends
pointing toward the centre of the dish.

Working towards the centre of the plate, ad a layer of onions, then a
layer of tomatoes. Continue layering until the dish is full.

Cover the salad refrigerate for at least 2 hours to let the flavours
blend. Sprinkle with celery drizzle with the vinaigrette. Serve
immediately.

“Vegetarian Gourmet” Summer, 1994

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Title: Raisin Peanut Balls
Categories: Candies, 1941
Yield: 6 servings

1/2 c Peanut butter
1 c Raisins
1 tb Lemon juice
1/4 c Powdered sugar
1/2 c Shredded coconut
1/4 ts Salt
1/4 ts Cinnamon

Plump raisins by steaming. Drain and chop. Roll coconut into fine
pieces. Toast to a light brown in moderate oven (370 F). Mix peanut
butter, sugar, lemon juice, cinnamon, salt, and raisins. Blend
thoroughly. Shape into small balls. Roll in toasted coconut. The
Household Searchlight

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ZUPPA D’AGLIO – GARLIC SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Heads Garlic, Fresh
1/4 c Olive Oil
1 md Onion, Cut up up
2 Celery Ribs, Cut Up
1 c White Wine, Dry
1/4 c All-Purpose Flour
1 ga Chicken Stock
1 md Potato, Peeled And Cut Up
1 c Whipping Cream
10 Basil Leaves, Fresh,
– Chopped
5 Sprigs Thyme Leaves, Fresh
2 ts Salt
ts White Pepper
1/2 ts Tabasco
1 t Extra Virgin Olive Oil
2 Garlic Cloves, Sliced Very
– Thin, For Garnish

1. Cut two of the garlic heads in half across and
remove the papery outer skin. Put these cut side down
on a very hot surface – a griddle or black iron
skillet – until they’re black. Peel all the garlic
completely. 2. Heat the olive oil in a large saucepan
and saute the onions, celery, and the garlic until
lightly browned at the edges. Add the wine and bring
to a boil. 3. Sprinkle in the flour and stir the pot
thoroughly, but don’t let it brown. Add the chicken
stock, 1/2 gallon water, and the potato. Whisk about
the pot well and bring to a boil. Reduce to a rapid
simmer and cook for about an hour and 15 minutes. 4.
Strain out the solids from the soup, and puree them in
a blender or food processor, along with enough broth
to ease things along. Return the puree to the soup and
restore the boil. Add the whipping cream, basil,
thyme, salt, pepper and Tabasco. 5. Heat the extra
virgin olive oil in a skillet very hot. In it toast
the slivers of garlic until brown around the outside.
6 Ladle the soup into bowls and garnish with roasted
garlic slivers. Float a toasted, garlic-buttered slice
of French bread on top. Serves eight to twelve.
Suggested wine: Marinasco Chef Andrea Apuzzo writes of
this recipe in his book “La Cucina di Andrea’s”,
“Garlic wears many hats. Most people think of it in
its aggressive, green, aromatic, sharp form. But when
garlic is cooked slowly for a long time, it takes on a
sweet nuttiness that is every bit as interesting as
its more raw flavors. The sweet side of garlic is
exemplified by this soup.” Andrea’s Restaurant 3100
Nineteenth Street Metaire, Louisiana 70002

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BARCHETTA ENDIVIA BELGA E TALEGGIO (ENDIVE TALEGGIO BOATS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Belgian endive heads
1/2 lb Taleggio cheese — room temp
1/4 lb BC Smoked Salmon — thin slice
15 Prosciutto or bresaola
-cured beef slices
2 tb Fennel leaves — finely chop
2 tb Parsley — fresh, fine chop
1 tb Sun-dried tomatoes — pureed
313 ml Roasted peppers — cut in
-thin strips
Fresh ground black pepper
Extra virgin olive oil

Roasted peppers are available commercially in 313 mL jar (Unico brand)
Carefully remove endive leaves: rinse and dry carefully.
Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in
the (endive) “boat”. Remove the outer skin of the taleggio and leave half
the cheese for the second combination. Gently blend the cheese with the
fennel leaves. Drizzle a little extra virgin olive oil on the salmon and
grind a couple of turn of pepper. Place a spoonful of taleggio on top and
serve.
Bresaola boats: Place a slice of bresaola or prosciutto on the endive.
Place a strip of roasted red pepper on top, drizzle with extra virgin olive
oil and sprinkle with chopped parsley. Gently mix the sun-dried tomatoes
into the cheese. Place a spoonful on top of the “boat”(endive) and serve.
If unable to locate Taleggio cheese use goat’s cheese.
Takes 20 minutes to prepare

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Title: Grilled Pasta Salad
Categories: Salads
Yield: 4 servings

4 Zucchini and/or yellow
-squash, sliced
1 Spanish onion, cut into
-large chunks
1 pk Lipton Recipe Secrets
-Italian Herb with Tomato
-Soup Mix
1/4 c Olive or vegetable oil
8 oz Uncooked penne, cooked and
-drained
3/4 c Diced roasted red peppers
1/4 c Red wine vinegar, apple
-cider vinegar or white
-vinegar

On broiler pan, arrange zucchini and onion. Brush with Italian Herb
with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or
until golden and crisp-tender. In bowl, toss cooked pasta,
vegetables, roasted peppers and vinegar. Serve warm or at room
temperature. Makes about 4 main dish or 8 side dish servings.

Taste Tested Recipe from The Lipton Kitchens.

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MALFATTI CHEESE AND SPINACH DUMPLINGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Spinach
Salt
2 c Ricotta
2 Eggs
1 1/2 c Freshly grated parmesan
Pepper
Freshly grated nutmeg
Flour
6 tb Butter, melted

Wash the spinach and remove the stems. In a large pan with the lid
on, steam the leaves with a little salt in the water that clings to them,
turning them over, until they crumple. Strain and squeeze every bit of
water out with your hands: this is all-important and is the secret of
success (otherwise the dumplings would fall apart). Finely chop the leaves
Mash the ricotta and stir in the eggs, half the parmesan, salt,
pepper, nutmeg and spinach. Work very well, shape into balls the size of a
walnut and roll in flour.
Fill a large saucepan halfway with water, bring to the boil and very
carefully drop in the dumplings. Keep the water barely simmering until the
rise to the surface – they do so very quickly.
Lift them out very carefully with a slotted spoon and serve very hot
with melted butter and the remaining parmesan.

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Title: Creamy Mushroom Soup
Categories: Soups/stews, Beef
Yield: 2 servings

1/4 c Chopped Onion 1/2 ts Worcestershire Sauce
2 tb Snipped Parsley 1/8 ts Dry Mustard
1 tb Butter Or Margarine 1 x Dash Freshly Ground Pepper
1 1/2 c Fresh Sliced Mushrooms 2/3 c Water
1 1/2 ts Cornstarch 1/2 c Dairy Sour Cream
1 ts Instant Beef Bouillon 1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
or till the onion is tender but not brown. Stir in the sliced fresh
mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
the mushrooms are tender, stirring once. Stir in cornstarch, beef
bouillon granules, worcestershire sauce, dry mustard, and freshly ground
pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4
minutes or till thickened and bubbly, stirring twice. Combine hot
mushroom mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
mixture is heated through. DO NOT BOIL! Garnish with additional snipped
parsley, if desired.
NOTE:
~—-
After making Creamy Mushroom Soup, use this quick clean-up method to wash
your blender. Simply fill the blender container about 1/3rd full with
lukewarm water and add a small amount of detergent. Replace the lid and
run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it’s base.

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