STUFFED GRAPE LEAVES (VEGETARIAN)

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Grape Leaves
1 1/4 c Long-Grain Brown Rice
1 lg Onion Chopped
2 tb Chopped Parsley
2 Tomatoes Peeled Chopped
1/2 c Pine Nuts
1/2 c Raisins
1/2 ts Cinnamon or Allspice
2 Crushed Garlic Cloves
Black Pepper
6 tb Olive Oiil
1/2 c (Generous) Water
Juice Of 1-2 Lemons.

1. Drain Leaves and Rinse Under Cold Water Drain Again.
2. Half Fill a Large Saucepan With Water, add the Rice and Boil
for 10 Min., Then Drain and Mix With the Onion, Parsley, Tomatoes,
Pine Nuts, Raisins, Cinnamon or Allspice, Garlic Pepper To
Taste.
3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the
Edges Over and the the Little Bundles Side By Side in a Frying Pan
With a Lid.
4. Mix Together the Oil and Water and Pour Over the Grape
Leaves.Sprinkle a Little Lemon Juice on Top.
5. Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until
the Rice and Leaves Are Tender. add More Water If Necessary. Cool,
Then Chill.
7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow
Basket With a Bowl Of Yogurt Mint Dressing in the Middle To Dip the
Leaves Into. Garnish With Lemon Slices.
Yogurt Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.

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Date: Thu, 08 Dec 94 13:45:45 GMT
From: williams@vmark.co.uk (Pete Williams)

Easy Fruit Cake
—————

This is a basic fruit cake recipe that can be easily varied as desired.

Ingredients:

1/2 cup apple sauce
3/4 cup water
1/2 cup sugar.
(I used white sugar; you can use brown if you like.)
2 1/2 cups mixed dried fruit.
(I like to use half currants, half raisins.)
2 egg whites or equivalent, lightly beaten.
1 1/2 cups white flour.
(Whole wheat is OK, but it changes the taste.)
2 tsp baking powder.

Method:

Place the apple sauce, water, sugar, and dried fruit in a saucepan. Bring
to a boil and simmer for 20 minutes, then allow to cool.

Set the oven at 300 deg F (cool). Line a 6-inch round cake tin with
greaseproof paper.

Mix the egg whites into the fruit mixture, then sift the flour and baking
powder into it too. Mix, adding water if necessary to make a stiff batter.
Pour into the prepared tin, sprinkle the top with brown sugar, and bake for
1 1/2 to 2 hours, until a skewer inserted into the centre of the cake comes
out clean, more or less – with all this fruit, it’s not going to come out
very clean anyway!

The amount and type of fruit in this recipe can be varied very much to
produce different results. Many folk in this country would use sultanas
(yellow raisins) for some of the fruit, but I don’t like them so I don’t
use them. You can substitute 1/2 cup of chopped glace cherries for some
of the fruit, or add chopped candied orange peel, dates, apricots…
The possibilities are endless.

Almond Shortbread Biscuits (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Flour
2 oz Cornflour
5 oz Butter
1 oz Ground almonds
3 oz Caster sugar

Set oven to 350F or Mark 4. Grease a baking sheet.
Cream the butter in a mixing bowl. Sift together the
flour and cornflour and add, with the almonds and
sugar, to the butter. Work the ingredients together
with the hands. Turn out on to a very lightly floured
surface and finish kneading until the dough is smooth.
Roll the dough into two rounds each 1/4 inch thick.
Prick well with a fork and mark each circle into six
triangles. Transfer to the baking sheet. Bake for
about 25-30 minutes. Allow to cool slightly before
cutting and then place on a wire rack to finish
cooling.

From the booklet Scottish Teatime Recipes

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Title: GREEN MOUNTAIN PIE *
Categories: Pies, Ice cream
Yield: 8 servings

———————-PATTI – VDRJ67A———————-

—————————CRUST—————————
1 3/4 c Macaroon crumbs; soft
– about 7, 2″ cookies
1/4 c Butter flavor Crisco; melted

————————–FILLING————————–
2 pt Lime sherbet; softened
1 qt Vanilla ice cream; softened
1 1/2 c Macaroon crumbs; soft

CRUST: Pregeat oven to 350~. Lightly grease 9″ pie
palte. Combine 1-3/4 crumbs and melted butter flavor
Crisco. Press into greased pie plate.
FILLING: Spread 1 pint lime sherbet in cooled crust.
Freeze about 1 hour until firm. Combine ice cream and
1-1/2 cup macaroon crumbs. Spread vevnly over sherbet.
Freeze about 1 hour until firm. Spread remaining
sherbet over ice cream. Freeze several hours. Remove
from freezer 10-15 minutes before serving.

—–

Broccoli Quiche

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Cheese/Eggs
Vegetarian Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Fresh broccoli florets
1/2 cup Chopped onions
1/2 cup Sliced fresh mushrooms
4 Eggs — beaten
1/2 cup Half and half
2 cups Cooked rice
4 ounces Swiss cheese — shredded
4 ounces Cheddar cheese — shredded
1/4 teaspoon Seasoned salt
1/8 teaspoon Cayenne pepper
Tomato rose for garnish — – (optional)

Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche
dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes. Blend
eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper;
stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM
(50% power) 9 to 11 minutes, or until quiche is set.
Let stand 10 minutes. Garnish with tomato rose.

Each serving provides:
* 221 calories * 12.6 g. protein * 13.2 g. fat * 12.8 g. carbohydrate * 239 mg.
sodium * 171 mg. cholesterol
Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice
Council Electronic format courtesy of Karen Mintzias

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TURKEY SOUP FROM LOREN MARTIN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Poultry
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Meaty turkey carcass, left
Over from 20 pound bird
4 qt Water or broth
1 tb Chopped garlic
3 c Chopped celery
1 Large onion, quartered
2 tb Peppercorns
2 c Chopped carrots
6 Whole bay leaves
1 tb Sweet basil, dried
2 tb Whole dried Tarragon
1 c Chopped fresh parsley
1 c Wild rice
Salt and pepper to taste

Take the meat off the turkey carcass as soon as dinner is over and
toss the carcass into a large pot. Add all of the spices and water
(or broth). I usually also add a cup or two of white wine. Bring to
a boil and then reduce heat to simmer for an additional 6-8 hours.
Cool the soup and strain. If you wish, skim any fat from the broth at
this point. Return the broth to the pot, add large pieces of cooked
turkey and any coarsely chopped fresh vegetables you wish to the
mixture; add wild rice, barley, or whatever legume you wish, and
simmer (covered) until the rice is done and the vegetables are
crisp-tender. Enjoy……this also freezes well.

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Date: Thu, 10 Mar 94 11:38:41
From: KGRAAP.DPSNET%SISNET@SISNET.CLACKESD.K12.OR.US

COCOA FUDGE CAKE

1 2/3 CUP ALL PURPOSE FLOUR OR 2 CUPS CAKE FLOUR
1 1/2 CUPS SUGAR
2/3 CUPS COCOA POWDER
1/2 CUP APPLESAUCE
1 1/2 CUP PLAIN YOGURT OR BUTTERMILK
1 1/2 TSP. BAKING SODA
1 TSP. SALT
1 TSP. VANILLA
2 EGGS SUBSTITUTE EQUIVALENT

Heat oven to 350 degrees. Grease and flour rectangular pan,
13 X 9 X 2. Beat all ingredients on low speed, scraping
bowl constantly, 30 seconds. Beat on high speed, scraping
occasionally, 3 minutes. Pour into pan. Bake 35-40
minutes, until wooden pick comes out clean in center. Great
without frosting, but you can frost if you prefer.

QUAKER’S: LEMON BLUEBERRY OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/4 c QUAKER Oats uncooked
-(quick or old fashioned)
2 tb Granulated sugar
—–MUFFINS—–
1 1/2 c QUAKER Oats uncooked
-(quick or old fashioned)
1 c All-purpose flour
1/2 c Granulated sugar
1 tb Baking powder
1/4 ts Salt (optl)
1 c Skim milk
2 Egg whites or
-1 egg, slightly beaten
2 tb Vegetable oil
1 t Grated lemon peel
1 t Vanilla
1 c Blueberries
-fresh or frozen

Heat oven to 400 F. Line 12 muffin cups with paper
baking cups or spray bottoms only with no-stick
cooking spray. For topping, combine 1/4 cup oats and
sugar; mix well. Set aside. For muffins, combine
1-1/2 cups oats, and remaining dry ingredients; mix
well. Add combined milk, egg whites, oil, lemon peel
and vanilla, mixing just until dry ingredients are
moistened. Gently stir in blueberries. Fill muffin
cups almost full. Sprinkle with reserved topping,
patting gently. Bake 20 to 24 minutes or until light
golden brown. Let muffins stand a few minutes;
remove from pan.

Nutrition Information: 1 muffin Calories 160,
Calories From Fat 27, Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 140mg, Total Carbohydrates
29g, Dietary Fiber 2g, Protein 4g

Note for Jumbo Muffins: Heat oven to 400 F. Line 6
jumbo muffin cup with paper baking cups or spray
bottoms only with no-stick cooking spray. For topping,
combine 2 tablespoons old fashioned oats and 1
tablespoon granulated sugar; set aside. Proceed as
recipe directs except bake muffins 28 to 32 minutes or
light golden brown. Let muffins stand a few minutes;
remove from pan.

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Title: Pig Picking Cake
Categories: Cakes, Fruits, Cake mixes
Yield: 12 Servings

-Nancy Bennett-NWMB51B
1 pk Duncan Hines Yellow Cake Mix
1 cn (small) mandarin oranges
– and juice
4 Jumbo eggs
1/2 c Oil

———————————-FROSTING———————————-
9 oz Cool whip
13 1/2 oz Can crushed pineapple w/juic
1 pk Instant vanilla pudding

Beat cake ingredeints 2 minutes. Bake at 350 F for 30 minutes or
toothpick
comes out clean after inserting it in center.
Mix Frosting ingredients together.

—–

Halloween Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Canned pumpkin
2 Eggs
2 Egg yolks
2/3 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger -=OR=-
1 teaspoon Fresh ginger root — fine grnd
1/4 teaspoon Nutmeg — freshly grated
1 1/4 cups Half half
—–PIE CRUST—–
1 cup Flour
3 tablespoons Sugar
1/4 teaspoon Baking powder

ds Salt 1/4 c Unsalted butter; cut in 12 – pieces, cold 1 lg Egg
Put canned pumpkin into bowl. Whisk in eggs and yolks.
Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth
between each addition. Pour filling into prepared Pie Crust. Bake at 350~ on
lowest oven rack until crust is baked through and filling is set, about 1 hour.
Cool pie on rack. If pie must sit more than 2 hours before serving, when cool,
cover loosely with plastic wrap and refrigerate. Makes 8 servings.

PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor once
or
twice to mix. Add butter and pulse until mixture is powdery. Add egg and
continue to pulse until dough forms ball. May be wrapped in plastic wrap and
chilled until baking time. When ready to assemble pie, remove dough from
refrigerator and unwrap. Lightly flour work surface and dough. Roll out into
12″
disk. Fold dough in half and ease into 9″ pie pan. Unfold dough and press
firmly
into pan. Trim away all but 1/2″ excess dough at edge of pan. Fold dough under
and flute edge.

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