Title: Chestnut-Stuffed Mushrooms
Categories: Side dish, Appetizers, Main dish, Vegetarian
Yield: 4 servings

8 lg Open mushrooms
Olive oil; for frying

——————————FOR THE STUFFING——————————
1 oz Butter or vegan margarine
1 lg Onion; finely chopped
12 oz Whole cooked chestnuts
Fresh lemon juice
Salt
Freshly ground black pepper
Grated nutmeg

——————————FOR THE CROUTES——————————
8 sl Wholemeal bread
2 oz Soft butter

If you’re making the coutes, it’s a good idea to get them done in
advance and out of the way. You can fry them, but I think they’re
much nicer baked to a crisp golden crunchiness in a slow oven. Set
the oven to 150 C (300 F, Gas Mark 2). Stamp circles in the bread
with a large pastry cutter; spread on both sides with butter and put
them on a baking sheet. Bake for 1 hour, or until completely crisp
and golden. Cool. These will keep in a tin for a few days.

To prepare the mushrooms, cut off any stalks so that the surface is
level, then wash the mushrooms and pat them dry on kitchen paper.
Fry them on both sides with olive oil and drain well. Season them
with salt and pepper, then leave on one side while you make the
stuffing.

Melt the butter in a medium-large saucepan. Add the onion and fry for
about 7 minutes, until soft.

Chop up any pieces of mushroom stalk, add these and cook for a minute
or two longer. Remove from the heat and add the cooked chestnuts,
breaking them up a bit as you do so to make a mixture which holds
together but has some chunky bits in it. Add a dash of fresh lemon
juice, and salt, pepper and grated nutmeg to taste.

To serve the dish, preset the oven to 200 C (400 F, Gas Mark 6), or
preheat the grill to high. Put the croutes on a baking sheet or in a
shallow casserole, then place a mushroom on each one, black side up.
Spooon the stuffing mixture on top. Bake or grill until heated
through — about 10 minutes under the grill, 15-20 minutes in the
oven.

[Note from Karen: There’s a gorgeous photo of this dish in the book.
The stuffed mushrooms are each garnished with three or four extremely
thin slivers of lemon peel. Looks absolutely beautiful.]

Source: Rose Elliot’s Vegetarian Christmas
Typed for you by Karen Mintzias

—–

APPLE LATKES

Recipe By : COOKING LIVE SHOW #CL8774
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tart or sweet apples
2 to 3 tablesp sugar
3 tablespoons brandy, dark rum, or fruit liqueur
2 eggs — separated
2 tablespoons light vegetable oil
A good pinch of salt
1 cup flour
7/8 cup water
Vegetable oil for frying, preferably sunfl
Superfine sugar for sprinkling on after se

Core and peel the apples and cut each into 4 thick slices. Put them
in a
shallow dish with the sugar and brandy, rum, or liqueur, and turn
them so
that they are well coated. Leave for at least 1 hour, turning the
slices
over occasionally so that they absorb the spirit.

For the batter, beat the yolks with the oil and salt, then stir in
the
flour and mix well. Now beat in the water gradually and vigorously,
squashing any lumps. Leave for an hour, then fold in the stiffly
beaten egg
whites.

Heat at least 3/4 inch of oil in a large frying pan. Dip the apple
slices
in the batter about 5 at a time-making sure that they are well
covered with
batter. Lift each one out carefully and lower into the hot oil. The
oil
must be sizzling but not too hot, or the fritters will brown before
the
apple is soft inside. Fry in batches, and turn the slices over to
brown
both sides. Lift out with a slotted spatula and drain on paper towels
before serving. Pass the superfine sugar for everyone to sprinkle on.

Yield: 4 serving

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Mary’s Raisin Cream Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Inch baked pie shell
4 tablespoons Flour
1/4 teaspoon Salt
1 cup Raisins
1 teaspoon Vanilla
1/2 cup Sugar
3 Egg yolks
2 cups Milk
1/4 cup Water
1/2 teaspoon Lemon extract

1. Mix raisins with water and heat slowly, covered for 5 min. Blend together
sugar, flour, egg yolks, and salt. Add milk and vanilla.

2. Cook in double boiler until thick and creamy. Add raisin mixture.
Cool 3 minutes. Add extract and pour into cool shell.

3. Cover with meringue made by beating together 3 egg whiltes, 1/4 tsp.
cream of tartar, 6 Tb. sugar and 1/2 ts. vanilla.

4. Bake at 400F for 10 minutes, or until meringue browns.

Source: Mary Parkin, Pitcher, NY Syracuse Herald American 7/12/92 Typed for
you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or
315-786-1120

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SOPA DE ALBONDIGAS (MEAT BALL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Hamburger
Pork Mexican
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROTH—–
1 Minced Onion
1 Minced Clove Garlic
2 tb Oil
4 oz Tomato Sauce
3 qt Beef Stock
—–ALBONDIGAS—–
3/4 lb Ground Beef
3/4 lb Ground Pork
1/3 c Raw Rice
1 1/2 ts Salt
1/4 ts Pepper
1 Slightly Beaten Egg
1 tb Chopped Mint Leaves

Wilt onion and garlic in oil; add tomato sauce and
beef stock. Heat to boiling point. Mix meat with
rice, egg, mint, salt and pepper; shape into little
balls. Drop into boiling broth. Cover tightly and
cook 30 minutes. Will freeze nicely.

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Title: Circular Sandwich
Categories: sandwiches
Yield: 4 servings

1 ea red bell pepper
1 ea yellow bell pepper
1 ea medium eggplant
1 olive oil
1 salt and freshly ground
1 pepper
1 ea 10 inch round load crusty
1 bread
1/2 c oregano lemon dressing
1/4 lb slice black forest ham
1/2 lb salami, preferably 2 kinds
1 lb mozzarella, sliced
20 ea large fresh basil leaves

Roas whole peppers over a gas filame or under a broiler until they are

completely blackened. Place in a paper bag until cool enough to handle.

Peel, cut in half and seed. Cut eggplant into 1/2 inch slices. Brush with

olive oil and sear on a grill or hot skillet until brown on both sides.

Season with salt and pepper. Cut bread in half horizontally with a
serrated
knife, and hollow out the top and bottom halves. Brush bottom half with
1/4
cup of the dressing. In the bottom half of the bread, place the fillings
in
this order: ham, eggplant, one kind of salami, peppers, mozzarella,

remaining salami and basil. Brush inside of top half with remaining

dressing. Place top half onto sandwich. Wrap sandwich tightly in waxed

paper or plastic wrap. Place a tray or baking sheet on top of the
sandwich
and weight it with several cans for about 1 hour.

—–

WHITE CASTLE TURKEY STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 White Castle hamburgers,
Pickle removed
1 1/2 c Celery, diced
1 1/4 ts Ground thyme
1 1/2 ts Ground sage
3/4 ts Coarse ground black pepper
1/4 c Chicken broth

In a large mixing bowl, tear the White Castle
hamburgers into pieces and add diced celery and
seasonings. Toss and add chicken broth. Toss well.
Stuff cavity of turkey just before roasting. Makes
about 9 cups (enough for 10-12 lb bird).
NOTE: Allow 1 White Castle hamburger for each pound of
turkey, which will be the equivilent of 3/4 cup
stuffing per pound.

– – – – – – – – – – – – – – – – – –

SPANISH-RICE ENCHILADAS

Recipe By :
Serving Size : 1012 Preparation Time :0:00
Categories : Mcdougall Fat-free
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Water
1 Onion, chopped
2 c Fresh spinach, chopped
3 c Cooked brown rice
1 tb Soy sauce
1 t Ground cumin

5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas

1. Place water and onion in a medium saucepan. Saute
until onion softens slightly.
2. Add the spinach. Cover and steam until just
tender, 4 to 5 minutes.
3. Remove from heat. Add rice and seasonings. Mix
and set aside.
(I would probably use a little wine, Bragg’s
Amino, and/or some veggie broth instead of the
water for sauteing.) 4. Preheat oven to 350 degrees.
5. Spread 1 cup of Enchilada sauce over the bottom of
a casserole dish.
6. Spread a line of the spinach-rice mixtue down the
center of a tortilla.
7. Roll up and place, seam-side down, in the
casserole.
8. Repeat until all of the ingredients are used.
9. Pour the remaining sauce over the tortillas. 10. Cover and bake for 30
minutes.
(Anyone NOT following the McDougall Plan, could
top this off with some
no-fat cheddar cheese and/or serve with a bit of
no-fat sour cream.

Taken from The New McDougall Cookbook, by Dr. John Mary McDougall.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

– – – – – – – – – – – – – – – – – –

Title: Mrs. Fields $250 Cookies
Categories: Cookies
Yield: 11 servings

2 c Butter
2 c Sugar
2 c Brown Sugar
4 ea Eggs
2 ts Vanilla
4 c Flour
5 c Oatmeal
1 ts Salt
2 ts Baking Powder (Dash More for
2 ts Baking Soda
24 oz Bag of Chocolate Chips
8 oz Plain Hershey Bar
3 c Chopped Nuts (any kind)

Cream: butter, sugar, brown sugar. Add: eggs, vanilla In a
separate bowl mix: flour, oatmeal (grind in blender till a fine
powder), salt, baking powder (dash more if you want a softer cookie),
baking soda. Mix all and add: chocolate chips, Hershey bar, grated,
and chopped nuts. Place golf ball sized cookie dough drops on an
ungreased cookie sheet and bake at 350 for 6 min (or so). Makes 112
cookies.

MMMMM

OLD FASHIONED APPLE BUTTER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 each Apples — pref. jonathan or
2 cups Apple juice
Sugar (for measurements see
Cinnamon (for measurements
Allspice (for measurements
Cloves (for measurements se
1/2 cup Sauterne (optional)

Wash, core and quarter apples (do not peel). Combine apples and juice in
lightly
oiled Crock-Pot. For each PINT of sieved cooked fruit, add 1 c. sugar, 1 tsp.
cinnamon, 1/2 tsp. allspice and 1/2 tsp. cloves; stir well. Cover and cook on
High setting for 6 to 8 hours, stirring about every 2 hours. Remove cover after
3 hrs. to allow fruit and juice to cook down.
Add sauterne for the last hour of cooking. Spoon into hot sterilized jars and
process in boiling water bath; seal. Makes about 5 (1/2 pint) jars.

– – – – – – – – – – – – – – – – – –

BUTTERHORNS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breakfast Desserts
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
3 Eggs, beaten
1/4 c Water
4 1/2 c Flour
3/4 c Scalded milk
3/4 c Butter, melted
1/2 c Sugar
1/2 c Shortening
1/2 ts Salt

Soften yeast in warm water with 1 tbs of sugar. Set
aside. In another large bowl combine milk, shortening,
sugar, and salt. Cool to lukewarm then add yeast
mixture and mix well. Add eggs. Measure in flour 1
cup at a time, mixing well until dough is smooth, soft
and elastic, and no longer sticky. Knead lightly on
floured surface. Form into ball. Place in warm bowl,
cover and let rise in a warm, draft free place until
doubled; about 2 to 2-1/2 hours with regular yeast.
Punch down, knead lightly and divide into thirds.
Roll each third into a 12 inch circle. Brush with
melted butter. Cut into 12 pie-shaped wedges and roll
(starting at wide end ending at the point) each wedge
into a crescent. Brush each crescent with melted
butter. Place on greased baking sheet and let rise
until very light (about an hour). Bake at about 375
degrees for about 12 minutes or until light golden
brown. Experiment with your oven, as the temperature
can vary between 350 and 400 degrees. If the rolls
burn on the bottom before turning light brown, the
oven is too hot.

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