Polish Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Beef
Sausages Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Polish sausage, 1/2″ pieces
3 tb Oil
1 1/2 lb Beef, cubed
2 Onions, sliced
2 c Mushrooms, sliced
1 lb Sauerkraut, canned
1 c White wine
8 oz Tomato sauce
2 ts Soy sauce
1 t Caraway seeds
1/4 ts Vegetable seasoning

Saute sausage 15 minutes; remove to casserole. Add oil to sausage
drippings; brown beef in oil, 15 minutes; remove to casserole. Saute
onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add
tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to
casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2
hours. Stir casserole every 30 minutes.

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Per serving: 782 Calories; 82g Fat (95% calories from fat); 3g Protein; 7g
Carbohydrate; 0mg Cholesterol; 3488mg Sodium

Title: Popcorn–Sonoma Pop
Categories: Appetizers, Snacks, Thanksgivin
Yield: 4 servings

1/4 c Unpopped corn (8 cups
Popped)
1/4 c Extra virgin olive oil
1/2 c Dried tomato bits (half of a
3 oz Jar)

Pop popcorn. Drizzle olive oil over the unseasoned popcorn.
Sprinkle with the dried tomatoes and toss until will blended.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991

Entered by: Lawrence Kellie
From: Lawrence Kellie Date: 29 Sep 96

MMMMM

Title: Zuppa Di Fagioli Con la Pasta
Categories: Soups, Pasta, Italian
Yield: 6 Servings

1 lb Dry white beans (Great
-Northern or Navy)
3 1/2 qt Water
3 tb Olive oil
1/2 lb Ham; cooked and cubed
1/2 c Onion; chopp
1/4 Celery; minced
1/2 ts Garlic; minced
1 1/2 ts Salt
1/2 ts Pepper
1/2 c Spaghetti; broken
1/4 c Parmesan cheese

Combine beans and water in a large pot and bring to a
boil. Remove from heat and let stand 1 hour. Return
to medium heat and add olive oil, ham, onion, celery,
garlic, salt, and pepper. Cook 3 hours. Then add
spaghetti and simmer 10 to 15 minutes until tender.
Serve in soup bowl and top with generous spoonfuls of
Parmesan cheese. Serves 4 to 6.

—–

VEGETABLE BIRYANI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Basmati Rice
1 tb Oil — or ghee
1 lg Pinch Saffron-optional
1 pn Turmeric
1/2 ts Salt
2 1/4 c Hot Water
-Onion Mixture—–
1 c Chopped Onion
2 tb Oil — or ghee
1 t Fresh Ginger Root — peeled
grated
1 1/2 ts Cumin
1 1/2 ts Coriander
1/2 ts Cinnamon
1 pn Cayenne
-Vegetables—–
1/2 c Water
1 Carrot — diced
2 c Cauliflower — florets
(small)
1 Green Pepper — diced
1 Tomato — diced
1/2 c Peas
1/3 c Raisins
3/4 c Chickpeas
1/3 c Cashew Pieces — unsalted
Salt — to taste

In a saucepan, saute the rice briefly in one
tablespoon oil, stirring to coat each kernel. Crumble
in the saffron. Add the turmeric, salt, and the hot
water. Bring the rice to a boil, cover the pan, and
reduce the heat. Simmer for 20 minutes.

While the rice is cooking, saute the onions in the oil
for 5 minutes. Mix in the ginger, cumin, coriander,
cinnamon, and cayenne. Add 1/2 cup water, the carrot
and cauliflower. Cover the pan and cook on low heat
for 3-4 minutes. Stir in the pepper, tomato, peas,
raisins, chick peas, and cashews. Continue to simmer
until the vegetables are barely tender. Add salt to
taste.

Mix vegetables with cooked riced. Place all in a
2-quart casserole, cover, and bake at 350 for 30
minutes.

Recipe By :

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PUMPKIN BROWNINES/ICE CREAM/CARAMEL SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Brownies Ice Cream
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsalted butter — room temp
1 c Brown sugar, packed
1 lg Egg
1 1/2 ts Vanilla extract
1 c All-purpose flour
1 t Baking powder
3/4 ts Ground cinnamon
1/4 ts Ground ginger
1/8 ts Ground cloves
1/4 ts Salt
3/4 c Canned solid pack pumpkin
1/2 c Coarsely chopped pecans
**************
1/4 c Cream cheese — room temp
2 tb Sugar
1 Egg yolk
2 ts Whipping cream
Vanilla ice cream
(or frozen yogurt)
Caramel sauce — warmed
(purchased or home-made)

These untraditional brownies don’t contain
chocolate, but they sure taste great. Dense, moist
and cakelike, they have a pumpkin flavor perfect for
Halloween. Makes 10 .
Preheat oven to 350F. Butter and flour 8-inch
square glass baking dish. Using electric mixer, beat
butter in large bowl until light. Gradually add bron
sugar and beat until well blended, about 2 minutes.
Add 1 egg and 1 teaspoon vanilla and beat to blend.
Add flour, baking powder, spices and salt and beat
until well mixed. Beat in pumpkin. Stir in nuts.
Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 Tablespoons sugar, egg yolk, cream
and remaining 1/2 teaspoon vanilla in bowl to blend.
Drop cream cheese mixture by heaping Tablespoons atop
batter. Using small knife, gently swirl cream cheese
mixture into batter, creating marbled pattern.
Bake until tester inserted into center comes out
clean and top is firm, about 35 minutes. (Can be made
1 day ahead.
Cool. Cover with foil and let stand at room
temperature.
Reheat covered in 350F oven for 15 minutes before
serving. Cut warm brownies into squares. Arrange on
plates. Top with scoop of ice cream. Drizzle with
caramel sauce.
Source: Bon Appetit-October

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OAT-PEACH MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quick-cooking oats
1 c Nonfat buttermilk
1/4 c Brown sugar, packed
1/4 c Vegetable oil
2 tb Light molasses
1 t Vanilla
2 ea Egg whites or 1/4 cup
–cholesterol-free
–egg product
1 1/4 c All-purpose flour
1 1/2 ts Ground cinnamon
1 t Baking soda
1 t Baking powder
1/2 ts Salt
1 c Chopped fresh, frozen
–(thawed) or canned (well
–drained) peaches

Heat oven to 400ø. Spray bottoms only of 12 medium
muffin cups, 2 1/2 x 1 1/4 inches, with nonstick
cooking spray, or line with paper baking cups.
Mix oats and buttermilk in large bowl.
Beat in brown sugar, oil, molasses, vanilla and egg
whites. Stir in remaining ingredients except peaches
just until flour is moistened (batter will be lumpy).
Fold in peaches. Divide batter evenly among muffin
cups (cups will be full). Sprinkle with sugar if
desired. Bake about 20 minutes or until golden brown.
Remove from pan.

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Diaper Dump Porridge^

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (10 oz) beef broth
1 Tube refrigerated biscuits
1 can (10 oz) chicken broth
—–TOOLS—–
2 small Saucepans
Knife
Slotted spoon
Soup ladle
4 Soup bowls

Pour the beef froth into a saucepan. Set aside and don’t add any water.

Remove the biscuits from the tube, seperate them and carefully cut each
one in half. Then, using clean hands, sculpt the biscuit pieces into
“dump” shapes.

Add the dumps to the beef broth. With an adult’s help, place the dumps and
broth over medium heat and cook until the mixture comes to a boil. Turn the
heat to low, cover the pan with a lid and simmer for 15-20 minutes. Carefully
check the broth level often.

Pour the chicken broth (diaper fluid) and one can water into the second
saucepan. With a slotted spoon, carefully transfer the cooked dumps from the
beef broth and place in the chicken broth pan. Heat chicken broth according to
the directions on the can.

Sicko serving suggestion: When you’re done eating, place a container of baby
wipes on the table for guests to clean up with!

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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STUFFED GRAPE LEAVES – YALANCHI SARMA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Water
8 oz Preserved grape leaves
– stems removed
1 c Cooked rice
1 md Onion — grated
2 tb Fresh parsley, minced
2 Tomatoes — finely chopped
1 t Dried mint
1/2 ts Allspice
1 Garlic clove — minced
1 Lemon, juiced
-water (as needed)

In a medium saucepan place the water and bring it to a
boil. Remove the pan from the heat and add the grape
leaves. Let the grape leaves sit in the hot water for
10 minutes. Remove them from the water and set them
aside.

In a medium bowl, place the cooked rice, onions,
parsley, tomatoes, dried mint, allspice, and garlic.
Mix the ingredients together well. Let the mixture
sit for 2 hours.

In the center of each grape leaf place a small amount
of the rice mixture. Fold the bottom of the grape leaf
up and the sides over. Roll the grape leaf up.

Line the bottom of a large saucepan with some of the
grape leaves. Place the rolled grape leaves on top,
seam side down, so that they are tightly packed.

Sprinkle on the lemon juice. Add enough water to
cover the rolled grape leaves. Place an oven-proof
plate on top of the rolled grape leaves to press them
down. Cover the pot and bring the liquid to a boil
over high heat. Reduce the heat to low and simmer the
rolled grape leaves for 45 to 60 minutes, or until
most of the water is absorbed. Let them sit for 1
hour before serving.

Source: Papa Garo’s – Redondo Beach, California
“Southern California Beach Recipe” by Joan and Carl
Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen
Mintzias

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Title: Soft Molasses Cookies (L.a. Times)
Categories: Cookies
Yield: 3 servings

—–larry luttropp
-fvkc70a—–
—–l.a.times food section
-12/94—–
1/2 c Butter
1/2 c Sugar
3/4 c Molasses
1 Egg
2 1/2 c Flour
1 1/2 ts Ground ginger
1 ts Ground cinnamon
1 ts Ground allspice
1 ts Ground cloves
2 ts Baking soda
1/4 c Water

Cream butter and sugar in mixing bowl until light and fluffy. Blend in
molasses
and egg. Beat well.
In separate bowl, combine flour, ginger, cinnamon, allspice and cloves.
Dissolve baking soda in water. Add flour and baking soda mixtures
alternately to
butter mixture. Blend well after each addition.
Drop batter by rounded tablespoon onto lightly greased and floured (or
foil
lined) baking sheets.
Bake at 350 degrees until done, 12 to 15 minutes.
Remove from baking sheets and cool on wire racks.
Makes about 2 to 3 dozen cookies.
Each of 3 dozen cookies contains about: 81 calories; 31 mg sodium; 13 mg
cholesterol; 3 grams fat; 13 grams carbohydrates; 1 gram protein; 0.03
gram
fiber.
Presented by: Rose Dosti, L.A. Times Culinary SOS column, 12/29/94, page
H24.
This recipe has been around the Times for a long time.

—–

Pasta With Sausage and Zucchini

Recipe By : Aidells’ Sausage Co.
Serving Size : 6 Preparation Time :0:20
Categories : Fast Pasta
Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb chicken sausage, Aidell’s — diced
1/2 lb zucchini — thinly sliced
1/2 tsp dried sage
1 c chicken broth, cond, water added — or FF canned
chicken
1 c sun-dried tomatoes — slivered
1 lb penne pasta — or other large pasta
1/4 c parmesan cheese

Cook pasta in a large pot of water according to package directions.
While pasta is cooking, saute sausage and zucchini in a skillet until
sausage is browned and zucchini is soft. Add sage to skillet and the
chicken broth and dried tomatoes; add salt and pepper to taste. Cook a
minute or two to soften tomatoes.

Drain pasta; toss in the pan with zucchini and sausage mixture, sprinkle
with parmesan and serve immediately.

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NOTES : Revised 3/31/97
Nutr. Assoc. : 324 0 0 0 0 4365 0