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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Title: Sugar and Spice Cashews
Categories: Snacks
Servings: 1

3 c Cashews
1 ts Vanilla
1/4 c Butter or margarine
1/2 ts Cinnamon
1 c Sugar
1/4 ts Cloves
1/4 c Light corn syrup

Melt butter. Add sugar and corn syrup. Microwave on high 2 minutes. Stir
and cook on high 3 more minutes. Stir once to mix in vanilla and spices.
Pour immediately over nuts. Toss and cook on high for 3 minutes, stirring
occasionally. Spread on waxed paper to cool. Makes 1 quart.

MMMMM

Chocolate Almond Caramels

Recipe By : Jewish Food List
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups heavy cream
3 tblsp freshly ground coffee (not instant)
3 oz unsweetened chocolate — chopped
1 1/2 cups sugar
3/4 cup light corn syrup
1/4 cup unsalted butter
2 tsp vanlila extract
1/4 tsp salt
1 3/4 cups whole almonds — toasted and
coarsely chopped
vegetable oil

Line a 9-inch square baking pan with aluminum foil, covering the bottom and sid
es. Generously butter the foil. In a heavy 3-quarts saucepan over medium-high h
eat, combine 1 cup of the cream and the coffee. Bring to a boil, then remove fr
om the heat . Cover and let steep for 30 minutes. Return the pan to medium-high
heat and bring the cream-coffee mixture to a boil again. Strain through a very
fine-mesh sieve into a measuring cup. Add enough cream to measure 1 cup. Retur
n to the saucepan and add the chocolate, sugar, corn syrup and butter. Stir ove
r medium heat until the chocolate and butter melt and the sugar dissolves. Clip
a candy thermometer onto the side of the pan and boil, gently stirring occasio
nally, until the thermometer
registers 242 F, about 10 minutes. Remove the pan from the heat and stir in the
vanila, salt and almonds. Four the mixture into the prepared pan. Let cool unt
il firm enough to cut, about 2 hours. Coat a chopping board with vegetable oil.
Turn out the cooled caramel onto the board and peel off the foil. Oil a large
knife and cut the caramel into pieces about 1 inch square, reoffing the knife o
ccasionally to prevent sticking. Wrap each square in a piece of clear cellophan
e or waxed paper, twisting the ends. Store in an airtight container at room tem
perature for up to 1 month. (Makes 6 dozen; serves 36)

– – – – – – – – – – – – – – – – – –

Cherry Chiffon Dessert

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 14 Preparation Time :0:05
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 ozs cherry pie filling
14 ozs fat-free sweetened condensed milk
8 ozs Cool Whip Lite® — thawed
14 ozs pineapple chunks in juice — drained
1 c miniature marshmallows

In a mixing bowl, combine cherry pie filling, sweetened condensed milk,
whipped topping, pineapple, and marshmallows. Mix until all is blended.
Chill until ready to serve.

– – – – – – – – – – – – – – – – – –

Per serving: 191 Calories; 2g Fat (10% calories from fat); 2g Protein; 40g
Carbohydrate; 0mg Cholesterol; 53mg Sodium

Serving Ideas : Spoon into a decorative serving bowl, if desired.

—
Anita A. Matejka

Texas, USA

Title: Potato Cheese Soup
Categories: Soups
Yield: 1 servings

1 1/4 c potatoes, peeled and cubed
1 c broccoli, chopped
3/4 c celery, chopped
1/2 c carrot, chopped
1/4 c onion, chopped
1 pk chicken broth
1 black pepper
1 1/2 c milk
2 tb flour
2 tb ham, diced
7 tb process cheese spread

In large saucepan, combine potatoes, broccoli, celery, carrot, onion,
broth, pepper, and 1 cup water. Bring to a boil, reduce heat to low,
cover and simmer until potatoes are tender. About 20 minutes.

In small bowl, whisk flour and milk together. Slowly pour into
vegetables, stirring constantly. Cook over medium high heat, stirring
occassionally, until slightly thickened. About 5 minutes. Add cheese
spread and ham, stirring occassionally until cheese is melted.

—–

“Tipsy” Pasta Sauce

Recipe By : Adaptation of my daughter-in-law, Nancy’s recipe
Serving Size : 20 Preparation Time :7:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea red and green bell peppers — chopped
2 ea onions, medium — chopped
1 lb sausage, hot Italian, bulk
1 lb ground beef
2 tbsp basil,dried — rubbed between hands
2 tbsp oregano, dried — rubbed between hands
1 tbsp red pepper flakes, crushed (hot)
5 12 oz cans tomato paste
5 1/2 12 oz cans beer
1 c wine, dry red
2 tbsp garlic powder

Saute pepper and onions in olive oil until almost tender. Add sausage and
beef to peppers and onions and brown. (You can use sausage links and remove
casing if it’s difficult to find bulk hot Italian sausage.) Add remaining
ingredients to meat mixture and stir until well blended, Cover and simmer
for 5-6 hours.

– – – – – – – – – – – – – – – – – –

Suggested Wine: Full-bodied red
Serving Ideas : Serve with crusty, hot garlic bread to sop up sauce.

NOTES : I’ve never really measured the seasonings. I usually fill the palm
of my hand twice with both the basil and oregano and rub it to release the
flavor. I sprinkle the garlic powder on top of the sauce mixture until the
surface is well covered. The amount of seasoning always seems to be right
doing it this way. Take care not to scorch the sauce as it is very thick
and can stick quickly. The sauce is ruined once it scorches. Ask me how I
know this……. I use a heat diffuser under the pan and stir every 1/2
hour. You will need at least a 6-quart pan to cook this in. I freeze this
in 1 1/2 pint containers which is just the right size for a very generous
meal for two with usually a small lunch for later in the week. Oh, by the
way, that extra 1/2 can of beer? That’s for the cook!

From: Dee Raymond

Title: Mr. Food’s Easy Fettuccine – 9/8/95
Categories: Mr. food, Pasta
Yield: 1 servings

**heart4hom@aol.com**
1 pk Fettucine; or med. egg
-noodles
2 tb Butter
1/2 c Sour cream
1/2 c Heavy cream
1/8 ts Pepper
1/2 c Grated parmesan cheese
Chopped parsely for garnish
-(optional)

Recipe by: Source: WKBWTV Cook the noodles according to the package
directions; drian and set aside. In a large skillet, melt the butter
over low heat and add the sour cream, heavy cream, and pepper; mix
until well blended and continue cooking until heated through, about 5
minutes. Add the noodles to the cream mixture and simmer for 2
minutes, stirring occasionally. Spoon into a serving bowl and
sprinkle with Parmesan cheese; toss gently and garnish with the
parsley, if desired. Serve immediately

MMMMM

Date: Tue, 10 Jan 95 18:42:29 GMT
From: thorp@sas.upenn.edu (Patricia Thorp)

I made the following this last weekend, and they were *excellent*. 3 of the
buns are more or less a meal for me, and it makes 16. They freeze well; I
cooked them first, and then reheated them for future use.

(from Feb 95 Weight Watcher’s magazine, as modified by yours truly)

Chinese Steamed Buns (were original Steamed P*rk Buns)
makes 16 buns

Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)

In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.

In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Mushroom Marinade (was Chinese roast p*rk)
2 tablespoons hoisin sauce (mine had no added oil or fat)
1 tablespoon chili sauce (again, mine had no added oil or fat)
1 tablespoon rice wine or dry sherry (I omitted this with no problem)
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion (white part only)
2 garlic cloves, minced
One 1/2″ piece pared fresh ginger root, minced (I grated mine cause I hate
chopping)
6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin)

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,
scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top
down on shallow dish. Spoon mixture into top, and allow to marinate for a
few hours. (I just let mine sit while my dough was rising.)

Steamed Buns with Dipping Sauce

(the original called for 1 t of oil — in a nonstick pan???)
1/4 medium red bell pepper, finely diced (I’d use more next time.)
2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon
for dipping sauce)
1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce)
Marinated mushrooms from above recipe
1/4 cup whole water chestnuts, finely diced
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour
Bun dough (see above recipe)
3 tablespoons low-sodium soy sauce
1 teaspoon white vinegar
1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow
small amounts of oil for flavoring. I used some of my chili sauce instead,
but then ended up not using the sauce cuz I didn’t need it)
Chopped cilantro for garnish

In large non-stick saucepan, add bell pepper, scallions, and garlic, and
cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop
mushrooms (the pieces need to be fairly small to go in the dumplings) and
add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook
until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate
until ready to use.

Sprinkle work surface with flour. Turn bun dough out onto prepared surface,
knead 1 minute and roll into a log, about 16″ long and 1 1/2″ wide. Cut
dough into 16 equal pieces and roll each into a ball. Flatten each ball with
the palm of your hand into a 3″ diameter circle. Place a heaping teaspoon of
filling mixture in center of each dough round, and gather up edges to
enclose filling, twisting edges together and pressing to seal. Repeat with
remaining dough and filling, covering buns with plastic wrap.

WARNING: This takes a little practice, so I’d recommend that you plan on
*not* serving the first 2 or 3 you make to company. =-)

Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
Place in large shallow saucepan or wok; add 2″ water, cover and bring to
rolling boil. Arrange 8 of the buns at least 1″ apart on prepared steamer
rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
Repeat with remaining buns, adding water to pan as necessary. (I did this in
my Black and Decker steamer, which only allowed for 4 dumplings at a time. I
filled the water to the highest water mark, refilling after steaming 8
dumplings.)

Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved garlic,
and the hot chili oil, if using; sprinkle with cilantro, if using.

Serve freshly steamed buns immediately, with dipping suace on the side, or
cool and freeze for later use. (To reheat, thaw until soft and steam until
warmed through, 5 minutes.)

Enjoy! The recipe also says that you can use other veggies and sauces — try
chopping up your favorite ff chinese dish and making it into a filling!

Title: Quick and Easy Pizza
Categories: Main dish, Gluten-free
Yield: 1 12″ pizza

2 1/2 c Rice flour
1/4 oz Gluten-free quick rise yeast
1 ts Salt
1/2 ts Xanthan gum
1 1/4 c Warm water; divided
— (120-130 degrees F.)
3 tb Olive oil
1 tb Honey
Cornmeal (optional)
1 c Prepared pizza sauce
——————————TOPPING CHOICES——————————
Sliced tomatoes
Sliced onions
Sliced mushrooms
Sliced olives
Sliced zucchini
Sliced yellow squash
Sliced bell peppers
— (red or yellow)
Sliced jalapeno peppers
Diced ham
Cooked ground beef
Fresh herbs
1/2 c Mozzarella cheese

Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup
water, olive oil and honey. Use hands to work dough (dough will be soft
and crumbly). Add just enough of the remaining 1/4 cup water to hold
mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10
minutes. Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if
desired. Flatten dough into round disk; press dough into pan. Add sauce,
desired toppings; sprinkle cheese over toppings. Bake in 425 degree F.
oven 20 to 30 minutes, or until crust is brown and cheese melted. (Timing
varies according to amount and number of toppings.) Use a sharp knife or
pizza wheel to cut into wedges.

Each slice provides:
* 196 calories
* 5 g. protein
* 6 g. fat
* 30 g. carbohydrate
* 1 g. dietary fiber
* 6 mg. cholesterol
* 366 mg. sodium

Variation: Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil
(or 2 teaspoons dried) and 2 cloves minced garlic after the honey.

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—– 

Title: STREUSEL AND CREAM PEAR KUCHEN
Categories: Desserts
Yield: 16 servings

Cake
1/4 c Lemon juice
1/4 c Sugar
1 c Hot water (120 to 130 degree
1 Egg
1 pk Cream cheese, softened, (8 o
2 tb Flour
1 tb Lemon juice
1/3 c Brown sugar
1/3 c Pecans, chopped
3 tb Butter
1/2 ts Cinnamon
4 Sm Pears, peeled and halved
1 pk Hot-roll mix, reserving 1/3
1/2 ts Cinnamon
1/4 c Butter, softened
Filling
1/2 c Sugar
2 Eggs
Streusel
Reserved 1/3 cup flour mixtu
1/2 ts Cinnamon
1 tb Sugar

In a large saucepan, combine pears, 1/4 cup lemon juice and enough
water to cover tops of pears. Bring to a boil; reduce heat and simmer,
covered, for 10 minutes or until tender. Drain pears; set aside.
Grease two 9 inch round cake or springform pans. In large bowl,
combine hot-roll mix with yeast from foil packet, 1/4 cup sugar and
1/2 tsp cinnamon. Stir in hot water, 1/4 cup butter and 1 egg until
well combined; dough will be soft and sticky. Divide dough evenly
between greased pans; pat out dough to cover bottom of pans. Cover
with plastic wrap and towel. Let rise in warm place (80 to 85
degrees) for 30 minutes.
Meanwhile, in small bowl, combine all filling ingredients. Beat at
medium speed until smooth; set aside. In another small bowl, combine
first four streusel ingredients; mix well. Cut in butter until
crumbly. Set aside.
Heat oven to 375 degrees. Uncover dough. With lightly floured
hands, gently pat edges of dough halfway up the sides of the pans.
Pour filling mixture evenly over dough in each pan. Sprinkle streusel
mixture evenly over each filling. Thinly slice pear halves
lengthwise, keeping slices together. Place four halves, rounded side
up, on top of streusel mixture in each pan. Sprinkle pear halves with
a mixture of 1 Tbsp sugar and 1/2 tsp cinnamon.
Bake at 375 degrees for 25 to 35 minutes or until edges of kuchen
are golden brown and filling is set. If desired, sprinkle with
powdered sugar just before serving. Serve warm. Store leftovers in
refrigerator. 2 kuchens (8 servings per cake) Upl by Dr. Jim
Culveyhouse 73330,2525

MMMMM