DOLMAS WITH LAMB

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground lamb
1 c Olive oil
3 tb Olive oil
1 c Finely chopped yellow onion
3 Finely chopped green onions
-(incl tops)
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Jar (16 oz) grape leaves
-packed in brine
3/4 c Freshly squeezed lemon juice
1 c Chicken broth

Several stems of fresh parsley
Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish

Wash and drain the rice. Heat 3 Tbl olive oil in a
skillet over medium-high heat. Add the yellow onion
and saute until soft, but not brown, about 5 minutes.
Add ground lamb and fry with onion till done.
Transfer to mixing bowl and add the drained rice, 1/2
cup of the remaining olive oil, green onions, parsley,
mint, pine nuts, cinnamon, allspice, salt, and pepper.
Set aside. Rinse the grape leaves under running cold
water to remove as much brine as possible; pat dry and
stack on a plate.
Place 1 leaf at a time, shiny side down, on a flat
work surface. Cut off and discard the tough stem end.
Spoon about 1 Tbl of the rice mixture in the center
near the base of the leaf. Fold the stem end over to
cover the filling; fold both sides inward, lengthwise,
and then tightly roll leaf toward pointed tip end to
form a compact packet. Repeat with the remaining
leaves and filling. Pour about 2 Tbl of the remaining
olive oil in the bottom of a large pot and strew with
a layer of parsley stems to prevent grape leaves from
sticking. Arrange the stuffed leaves, seam side down
and almost touching on top of the parsley, making as
many layers as necessary. Drizzle the remaining 6 Tbl
olive oil the lemon juice and 1/2 cup broth over the
leaves.

Top with a heat-resistant plate and weight with a
heavy can to keep leaves from unwinding during
cooking. Cover the pot bring to a gentle boil reduce
the heat to low and cook until rice is tender about 1
hour. During cooking add a little heated liquid as
needed to keep dolmas moist. Remove from the heat and
cool in the pot.
Sprinkle with lemon juice to taste garnish with lemon
zest and serve at room temperature.

Food Wine RT [*]
Category 6, Topic 10
Message 32 Mon Mar 16, 1992
R.TAULE [REETZ] at 02:36 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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2 cups sifted all-purpose flour
2 tsp. soda
2 tsp cinnamon
1/2 tsp salt
3 eggs (beaten)
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
1 cup crushed pineapple (well drained)
2 cups grated carrots
3 1/2 oz. coconut
1 cup chopped walnuts

Sift together dry ingredients (flour, soda, cinnamon salt). Cream
well beaten eggs, oil, buttermilk and sugar. Mix in vanilla and add
to dry ingredients. Fold in pineapple, carrots, coconut and nuts.
Pour ingrediends into a well greased and floured 13x9x2 1/2 pan and
bake at 350 degrees for 55 minutes.

About 10 minutes before cake is removed from oven make the buttermilk frosting.

PROFESSOR PLUM’S PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Fresh bread crumbs
1 c Black raisins
1 c Golden raisins
1 c Currants
1 1/3 c Sugar
1/2 ts Cinnamon
1/2 ts Mace
1/2 ts Nutmeg
8 oz Butter — melted
4 Eggs — large, beaten
1/4 ts Almond extract
1/2 c Rum or bourbon

Chop raisins currants in food processor.
Toss bread crumbs in a large mixing bowl with the raisins currants,
sugar and spices. Then toss with the melted butter, and finally with the
rest of the ingredients. Taste carefully for seasoning, adding more spices
of needed. Pack the pudding mixture into a steamer; cover with a round of
wax paper or the lid. Set the container on the a trivet in the kettle, and
add enough water to come a third of the way up the sides of the container.
cover the kettle tightly; bring to simmer, and let steam about 6 hours.
**CHECK PERIODICALLY TO MAKE SURE WATER HASN’T BOILED OFF!
Let the pudding cool in its container. Store in a cool wine cellar or
refrigerator. It will keep for several months. Resteam the pudding approx.
2 hours before serving if you wish to flame it. Unmold onto a hot serving
platter and decorate, if you wish, with sprigs of holly.
Warm 1/2 c rum or bourbon whiskey. Pour around the pudding ignite.
Serve with Zabaione Sauce, if desired.
From Julia Child’s, “The Way To Cook”

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Title: STEAMED FISH WITH BLACK BEANS #2
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Whitefish
Sauce:
1 tb Peanut oil
2 Clove garlic, chopped
1/4 ts Fresh grated ginger
1 tb Fermented black beans
-(dowsee)
2 Green onions, cut chinese
-style
1 pn Sugar
1 tb Dry sherry
2 tb Light soy sauce
1 pn MSG (opt)

Place the fish in a steaming plate. Heat a wok and
add the oil, garlic and ginger. Rinse the black beans
in a bit of water and add to the wok. Chow for just a
moment, then add the rest of the sauce ingredients,
and pour this sauce over the fish. Place in a bamboo
steamer and cook for about 15 minutes, or until the
fish flakes and is done to your taste. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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Bamberger Krautbraten (Bamberger Meat Cabbage C

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cabbage — Head, Small
1 tb Vegetable Oil
2 Onions — Medium, Chopped
1/2 lb Pork — Lean, Cubed
1 lb Ground Beef — Lean
1 t Caraway Seed
1/2 t Salt
1/2 t Pepper
1/2 c White Wine — Dry
1 t Vegetable Oil
3 Bacon — Strips, Thick Sliced

Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.

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SAVORY RED CABBAGE AND RED POTATOES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Irish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Head cabbage
2 ts Prepared horseradish
1 lb Small red potatoes
1/4 c Butter
2 tb Green onions/scallions
1/8 ts Salt
1/8 ts Pepper
Water

In Dutch oven, place steamer basket over 1/2 inch deep
water (water should not touch basket.) Cut cabbage
(about 1 1/2 pounds) into 6 wedges and quarter
potatoes. Place cabbage and potatoes in basket, cover
tightly and heat water to boiling. Reduce heat to
medium-low and steam 20-30 minutes or until tender.
Meanwhile, in a 1 cup glass measure, combine butter,
sliced green onions, horseradish, salt and pepper.
Microwave on high 45 seconds or until butter is
melted. Drizzle over vegetables.

Source: National Live Stock and Meat Board

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1 cup uncooked lentils
3 Tablespoons cooking oil
1 teaspoon whole mustard seed
1 small onion, chopped
2 10oz.packages frozen chopped spinach, thawed
4 cups chicken broth
4 teaspoons lemon juice
2 teaspoons white pepper
3/4 teaspoon ground coriander
4 oz. cheddar cheese

1. Cook lentils according to package directions. Set aside.
2. In a large saucepan heat cooking oil over medium heat. Add mustard seed
and let cook for 1-2 minutes or until seeds pop.
3. Add onion and cook until tender
4. Add spinach, broth, lemon juice, pepper and coriander. Add lentils. Heat
through and top with cheese.

Makes: 4-6 main dish servings.

TEMPEH PAPRIKAS WITH TAHINI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Hungarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sesame oil, toasted
2 lg Onions, chopped
2 tb Hungarian paprika
2 c Vegetable stock
2 tb Dark miso
1 lb Tempeh, cut to 32 triangles
1 t Soy sauce
1 tb Cider vinegar
4 tb Tahini
Chopped scallions to garnish

Pre-heat oven to 300F. Heat oil in large skillet.
Saute onions paprika till golden. Add 1 1/2 cups
stock miso. Bring to a boil. Add tempeh, reduce
heat simmer 35 to 40 minutes. Blend soy sauce,
vinegar tahini with remaining stock. Add to the
skillet, stirring as it thickens. Be careful not to
let it boil.

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Potato – Salmon Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups peeled potatoes — cut in 1/2″ cubes
1 cup sliced carrots
1 tablespoon salt
3 cups water
1 package (10 oz.) frozen peas
1/2 teaspoon Worcestershire sauce
1/2 cup margarine
1/3 cup chopped onion
1/4 cup flour
5 cups milk
1 pound can salmon
1 cup celery — thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas.
Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine
in skillet. Add onion, cook until lightly browned. Add flour, stir until smo
oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat
until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit
e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm
on. Heat thoroughly. Serve at once. Makes 3 quarts.

busted by sooz

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Chocolate-Nut Fingers

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate Squares And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pecans or walnuts — coarsely chopped
1 1/2 cups oven-toasted rice cereal
8 ounces semisweet chocolate — (squares)
1/4 cup milk
1 tablespoon butter or margarine
1/2 teaspoon vanilla
Chocolate Glaze
4 ounces semisweet chocolate
4 tablespoons butter
1 teaspoon light corn syrup
1/8 teaspoon salt.

About 3 hours before serving or early in day:
1. Line 12″ by 8″ baking pan with waxed paper.
2. In large bowl, mix nuts and rice cereal.
3. In heavy 2-quart saucepan over low heat, heat chocolate squares, milk,
and butter, stirring frequently, until melted and smooth. Remove from heat.
Stir in vanilla extract. Pour chocolate mixture over nut mixture; stir to
mix well. Press nut mixture evenly into bottom of pan. Refrigerate to set
chocolate, about 1 hour.
4. Prepare Chocolate Glaze.
5. Remove chocolate-walnut loaf from pan; remove waxed paper. Pour Chocolate
Glaze over loaf. With metal spatula, quickly and evenly spread glaze over
loaf. Refrigerate until glaze is set, about 1 hour.
6. Cut loaf lengthwise into 2 strips. Cut each strip crosswise into 18 bars.
Makes 36 bars. About 105 calories each.
CHOCOLATE GLAZE: In 1-quart saucepan over low heat, heat chocolate, butter,
corn syrup and salt, stirring constantly, until melted and smooth.

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