RUGELACH –II

Recipe By :
Serving Size : 34 Preparation Time :0:00
Categories : Cookies Desserts
* Jewish

Amount Measure Ingredient — Preparation Method
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1/2 lb Margarine
1/2 lb Cream cheese — (I use
Philadelphia light or no-fat
2 Egg yolks — (I use egg beater
8 tb Sugar — or
2 ts Sweet n low)
2 ts Vanilla
1/4 ts Salt — (may omit)
2 c Flour

Recipe by: Sandra Capps WXHA93A Cream first 6 ingredients – add flour.
Form into ball. Refrigerate 1 hour Divide into 4 parts. Cut into wedges.
Fill shape. Bake at 350 degrees for 25 -30 min. DO NOT GREASE SHEET.
Filling: Polaner sugarless jam – chopped nuts, cinnamon.
You can also roll dough on chopped nuts bake without jam.

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Date: 10 May 93 01:47:08 EDT
From: KEVWIL@delphi.com

Title: BBQ Beans
Categories: Mcdougall, Main dish, Vegetarian
Servings: 6

1 lg Onion, chopped
1 lg Pepper, chopped
Garlic clove, crushed
1 1/2 ts Dry mustard
1 1/2 ts Chili powder
1/2 ts Cumin
1/2 ts Tumeric
1 c Tomato sauce
1 1/2 tb Molasses
1/2 ts Apple cider vinegar
1 ds Tabasco sauce
4 c Beans, cooked

Saute onion, pepper and garlic in 1/4 c water for 5 minutes. Add mustard,
chili, cumin, tumeric and stir well to mix. Add remaining ingredients and
mix well. Cook over low heat until heated through, about 15 minutes.
HELPFUL HINT: This is great on a bun like sloppy-joe mix, with ketchup and
mustard. Good take-along for picnics. Use either hot or cold. Also good
over whole grains or as a sandwich spread. FROM The Mcdougall Plan

Dolmades (Stuffed Grape Leaves)

Recipe By : Cooking Live Show #CL8901
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 large grape leaves from a jar — available in some
— supermarkets and
— most
specialty food shops
1/4 cup plus 2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves — finely chopped
1 cinnamon stick
1/2 cup long-grain rice
3 tablespoons currants
3 tablespoons toasted pine nuts
1/2 cup chopped fresh mint
salt and freshly ground black pepper
1 3/4 cup chicken stock
1 tablespoon fresh lemon juice

Rinse each of the grape leaves well, snip off the stems and pat dry.
Set aside, stacked on a plate and covered with plastic wrap. In a
skillet heat 2 tablespoons of the olive oil over moderate and cook the
onion until soft. Add the garlic and cook for another minute. Add the
cinnamon stick and the rice, stirring to coat and combine. Stir in the
currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken
stock. Bring to a simmer and cook until all of the liquid is
evaporated, stirring occasionally. Remove the skillet from the heat,
remove the cinnamon stick and discard. Allow to cool completely.

Place a grape leaf smooth side down with the stem end toward you on
the work surface. Place a tablespoon of the cooled rice filling near
the stem end and fold in the sides of the leaf over the filling.
Beginning with the stem end roll up the leaf, not too tightly because
the rice will continue to absorb liquid and expand in the next cooking
step. Repeat process for remaining grape leaves. Transfer the dolmades
to a skillet just large enough to contain all of the dolmades in a
single layer. In a bowl combine the remaining chicken stock and olive
oil with the lemon juice. Pour the liquid over the dolmades, adding
additional water if necessary to just barely cover with liquid. Bring
the liquid to a simmer and cook, covered, until tender when pierced
with fork, about 30 minutes. Remove skillet from heat, uncover and
allow to cool. Serve warm, at room temperature or cool.

Yield: 20 dolmades

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Braised Pheasant

Recipe By : the California Culinary Academy
Serving Size : 8 Preparation Time :1:20
Categories : Main Course Chicken Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large pheasants — cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup onions — thinly sliced
1/2 cup applejack or Calvados
1 teaspoon nutmeg
1/2 cup half and half
herbal salt substitute and pepper — to taste

1. Preheat oven to 350 degrees F. In a large Dutch oven over
medium-high heat, quickly brown pheasants in oil on all sides. Place
apples and onions around pheasant. Pour applejack on top and let it
heat for 1 minute, then ignite. Shake pan until flames subside.

2. Dust top of pheasant with nutmeg. Place pan in oven and bake until
juice runs clear when tip of knife is inserted in thigh of bird (about
1 hour). Remove pheasant, cooked apples, and onions to a platter and
keep warm in oven.

3. Transfer pan juices to a saucepan. Heat over medium-high heat until
simmering, then stir in half-and-half. Let mixture cook 5 minutes,
stirring frequently, then season to taste with salt substitute and
pepper. Pour over pheasant and serve.

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Serving Ideas : Serve with green salad and steamed asparagus or
broccoli.

NOTES : Rock Cornish game hens work well in this recipe if pheasant is
unavailable. The birds are browned quickly wand then roasted slowly to
bring out the flavor while you baste them in an apple brandy sauce.
Serve with a green salad dressed with Lime Mint Dressing (see recipe)
and steamed asparagus or broccoli.
Nutr. Assoc. : 0 0 3567 0 2067 0 0 0

SAJUR BENING (VEGETABLE SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indonesian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ears corn, husked
2 tb Chopped onions
1 t Chopped garlic (opt)
2 tb Sugar
1 t Salt
3 c Water
2 Bouillon cubes (opt)
4 oz Spinach

Slice corn from cob. Cook it w/other ingreds except
spinach until done. Add spinach, mix continue
cooking for 2 mins. Remove from heat; serve hot. From
Pearl S. Buck’s Oriental Cooking, SBN671-21366-0, 1972
Posted by Deidre Ganopole

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Baked Shrimp Creole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 Eggs,slightly beaten

1/4 c Water

2 c Shrimp,shelled/deveined

2 c Cornflake crumbs

Oil

Salt to taste

Pepper to taste

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Title: Sweet Fried Rice with Almonds and Cinnamon
Categories: Chinese, Rice, Ceideburg 2
Yield: 4 servings

1 c Mixed dried fruit, diced
1 1/4 c Water
2 ts Of vanilla
1 tb Peanut oil
1/2 c Whole almonds
4 tb Butter
1/3 c Thinly sliced onion
1/3 c Sugar
1 1/2 ts Cinnamon
3 c Cooked rice
pn Salt
1/8 ts Ground cloves

Here’s an unusual use of the wok. I don’t usually think of fried
rice and fruit going together…

Soak the dried fruit in the water with 1 teaspoon of the vanilla for
40 minutes.

Heat the oil in a wok; add almonds and stir-fry until toasted, about 1
minute. Remove with a slotted spoon.

Reduce the heat to moderate and add 2 tablespoons of the butter.

Add the onions and stir-fry until lightly browned.

Add 1/4 cup of the sugar and continue to stir-fry until the sugar is
melted and lightly caramelized.

Add 1/2 teaspoon of the cinnamon and the dried fruit mixture. Stir-
fry for 1 minute. Remove to a bowl.

Melt remaining 2 tablespoons butter in the wok; add rice, remaining
vanilla, sugar and the salt. Stir-fry until rice is in separate
grains and some grains have toasted lightly.

Push the rice up the sides of the wok and pour the fruit in the
center. Mix in the rice.

Turn out onto a platter and decorate with the toasted almonds.

Sprinkle with the remaining cinnamon mixed with cloves.

Serves 4.

San Francisco Chronicle, 2/6/91.

Posted by Stephen Ceideburg; February 13 1991.

MMMMM

Title: CREAMY CAROB SQUARES
Categories: Desserts, Cookies
Yield: 1 batch

1 c AM Whole Wheat Pastry Flour
1/2 c AM Oat Bran
1/2 c AM Oat Flakes
1/2 c Slivered almonds
3/4 c AM Sesame Tahini (soft)
2 tb Rice syrup; {mixed with…
2 tb -Water}
1 c Tofu
1/2 c Ricotta cheese
-OR- low-fat cottage cheese
1/2 c Carob powder
1/2 c Maple syrup
1 ts Vanilla; OR…
1/2 ts -Almond extract

Combine first six ingredients to form a crumb mixture. Set aside. Beat
together remaining ingredients. Place half of crumb mixture in an oiled
9″ x 12″ pan, press down well; cover with carob mixture, then top with
remaining crumb mixture. Bake at 350 F. for 30-35 minutes or until
golden. Cool and cut into squares.

SUGGESTION: If crumb mixture does not stick together, add a little oil.

Source: Arrowhead Mills “Oat Bran Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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