PILAV KUZULU (LAMB PILAF)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tomatoes, peeled
4 tb Olive oil
2 Med. onions — chopped
2 lb Lamb, cubed
Salt and black pepper
1/4 ts Cinnamon
2 tb Pine nuts (pignoli)
3 tb Raisins
1 Green pepper — sliced
1 1/2 c Long grain rice
1/4 c Fresh parsley — chopped
3 c Beef broth

*Note: Tomatoes should be seeded and chopped.

Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add
onion and fry until soft and golden. Add lamb and brown on all sides. Add
salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green
pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add
parsley, and broth. Cook over moderate heat until all the liquid has been
absorbed and small holes appear on the surface of the rice. Place casserole
in a preheated 300 degree oven for approx. 30 min. (Orig. recipe called for
doing whole recipe on the stove, but the last 30 min., casserole dish was
to be placed on an asbestos pad and heat was lowered to low.

Serve with a few spoons of yogurt that has been flavored with lots of fresh
garlic.

**If the lamb I use has bones, I throw them in the pot too for extra
flavor.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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CREAM CHEESE AND MUSHROOM ENCHILADAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, minced
1 Garlic clove, minced
2 tb Vegetable oil
1 cn Tomatoes (28 oz.), chopped
1 c Picante sauce
2 ts Chili powder
2 ts Coriander, ground
1/2 ts Cumin, ground
12 oz Mushrooms, sliced
1 pk Cream cheese (8 oz), cubed
1/4 c Green onions, sliced
8 Whole wheat tortillas
3/4 c Monterey jack, shredded
Sour cream
Shredded lettuce
Picante

Cook onion and garlic in the oil. Stir in the
tomatoes, picante ,1 tsp. chili powder, 1 tsp.
coriander and the cumin. Simmer for 15 minutes.

In a 10″ skillet, cook the mushrooms with remaining
chili powder and coriander until the mushrooms are
tender and the liquid evaporates.

Remove from heat and stir in the cream cheese. Stir
in 1/4 cup of the picante mixture and the green onions.

Spoon 1/3 cup of mushroom mixture down the center of
each tortilla.

Roll up and place seam side down in a greased 12 x
7-inch pan. Spoon remaining picante mixture over the
enchiladas. Cover tightly with foil and bake at 350
F. for 20 minutes. Remove from oven and top with
cheese. Serve with sour cream, lettuce and additional
picante.

Adapted from a recipe from Pace Picante.

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CARROT LEEK BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Water
5 c Carrot slices
1 cl Garlic — minced
1 sm Onion — chopped
2 ea Stalks celery — sliced
2 lg Leeks — sliced and soaked
2 ts Dried basil
1/4 ts Dried sage
1/4 ts Dried thyme
1 tb Miso — red or white
-OR 1 veg. bouillon
1 t Sweet butter

Bring water to boil. Add ingredients except butter in
order given.

Cover and bring to boil. Simmer 20 mins or until
veggies are soft.

Remove 1/2c carrots with slotted spoon.

Puree remaining ingredients in blender. Return to
heat. Add reserved carrots and buter. Reheat and serve.

Garnish with 3T sour cream and 1T chives, if desired.

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Habas (Fava Beans)

Recipe By : Martha Mendoza
Serving Size : 6 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried habas (yellow fava beans)
1 medium onion — diced
2 plum tomatoes — diced
1/4 cup cilantro — chopped
salt — to taste

Cook habas according to your favorite method for dry beans. When they
are done, you can add the tomatoes and onions and salt and simmer until
onions are softened, then add cilantro.

Or you can saute tomatoes and onions in a little oil until liquid is
reduced, then add habas and re-fry, mashing some of the beans with the
back of a spoon until most liquid is absorbed. Then stir in cilantro.

Formatted by Kim Mendoza yqym81a@prodigy.com

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PAUL PRUDHOMME’S BLACK MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Ethnic
Cajun Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c -hot water
1/2 c Molasses
1/4 c Milk
2 c Whole wheat flour
1 c All-purpose flour
3/4 c Sugar
2 tb Baking powder
1 t Baking soda
1 t Salt
1 1/2 c Coarsely chopped pecans,
-dry roasted

In a medium-size bowl combine the hot water and
molasses, stirring until well blended. In a large bowl
sift together the flours, sugar, baking powder, baking
soda and salt. With a rubber spatula, fold the liquid
mixture and the pecans into the dry ingredients just
until flour is thoroughly incorporated; do not over
mix. Spoon into 12 greased muffin cups. Bake at 300
degrees F until down, 45 minutes to 1 hour. Serve hot.

Nutritional info per serving: 280 cal; 5g pro, 45g
carb, 10g fat (30%), 3.7g fiber, .7mg chol, 499mg
sodium Exchanges: 2.9 bread, 1.8 fat

Source: K-Paul’s Restaurant, New Orleans, La Cook’s
Corner, Miami Herald, 12/28/95

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ZUCCHINI MOCK CRAB CAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Bread, whole wheat — crumbled
1 t Baking powder
1 t Seafood seasoning, such as
-Old Bay
1 tb Mayonnaise, eggless, + 1 tsp
1/4 c Tofu, soft
2 c Zucchini — unpeeled, finely
-shredded

Blend the tofu with a hand mixer until creamy. In a
large bowl, combine all ingredients except zucchini.
Mix well.

Place zucchini in a large strainer. Press out as much
liquid as possible. Add zucchini to bread mixture. Mix
with a fork for several minutes, until mixture is well
combined and holds together.

Preheat a nonstick griddle or skillet over medium
heat. Oil it lightly or spray with a nonstick cooking
spray.

Divide zucchini mixture evenly into 8 portions and
shape each portion into a patty. Place on prepared
griddle and cook, turning several times, until patties
are lightly browned on both sides.

Serve hot. Leftovers are good hot or cold.

From the files of DEEANNE

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POLENTA WITH BEEF AND SAUSAGE STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Italian
Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS (G.PHELPS1)
1 3/4 lb Lean beef
3/4 lb Italian sweet sausage
2 Garlic cloves — mashed
10 Parsley sprigs — leaves only
1/2 lb Fresh mushrooms
3 tb Olive oil
1/4 c Butter
2 oz Salt pork — diced
1/2 lb Onions — peeled and diced
1/4 ts Freshly ground black pepper
1 Bay leaf — crumbled
1/2 c Dry white wine
2 tb Celery — minced
2 tb Carrot — minced
1 lg Fresh tomato or
1/2 c Canned plum tomatoes — chop
-fine
1/2 c — hot water
pn Freshly grated nutmeg
Salt — optional
Polenta — freshly cooked (see
-separate recipe)

Cut the beef into 1/2-inch cubes. Remove casing from the sausage and
cut the meat into 1-inch pieces.
Chop garlic and parsley together until almost pureed.
Cut the mushrooms into thin slices; or use 1/2 oz dried mushrooms and soak
them in 1/2 cup lukewarm water for 15 minutes. Drain, saving the water, and
chop the mushrooms.
Combine olive oil, butter, and salt pork in a saucepan; heat. Add onions
and saute slowly until medium brown. Add beef and sausage and brown for 10
minutes. Add garlic and parsley, black pepper and bay leaf. Stir and cook
for 10 minutes. Add wine, stir, cover, and simmer for 10 minutes. Add
celery, carrot, tomatoes and mushrooms. Stir and cook for 10 minutes
longer. Add hot water and water from dried mushrooms if any. Stir, cover,
and simmer for 40 minutes.
Grate a little nutmeg over the top and simmer, uncovered, for 10 minutes
longer. Test beef for doneness; taste for salt and add if necessary, but
salt pork may have added enough.
Divide the hot polenta among 4 to 6 warm plates.
Serve the stew and gravy over polenta. Enjoy a bottle of Valpolicella
with it.
Source: Leone’s Italian Cookbook.

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Split Pea Soup -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pulses And Grains Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb. Split Green Peas — (2 1/4 cup)
1 Cup Chopped Onions — (to 1 1/2 cups)
1 Cup Celery — diced
1 Cup Potatoes — diced
1 Carrots — shredded (1 to 2)
1/8 Teaspoon Worcestershire Sauce
1 Clove Garlic — minced -or-
1 Teaspoon Garlic Powder
1/2 Teaspoon Celery Seed

Start early (at least 4-5 hours) so it can cook all day. In a large
soup kettle, cover peas with 2 quarts cold water. Simmer for 2
minutes. Remove from heat and let stand. Add all other
ingredients. Leave soup to simmer on low heat, don’t boil, for
3-4 hours Stir occassionally. When peas are tender, run 1/3 to
1/2 of soup through blender. Leave other part of soup as it is.
Mix blended soup and unblended soup together. Taste. You may
want to adjust the seasonings at this time. Brandon added some
italian spices and salt and pepper.

(Revised from Extension Homemakers of Sedgwick County
cookbook-Jane Cadwell)

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Title: PISTACHIO CREAM DESSERT PIZZA
Categories: Desserts
Yield: 1 servings

Dessert Pizza Shells
2 c Milk
1/2 c Ground pistachios
4 Egg yolks
1/3 c Sugar
1/2 ts Vanilla extract
Fresh fruit for garnish

Combine the milk and the ground pistachios and heat to boiling. Let
stand for 30 minutes. Strain through a chinoise or cheesecloth.

Meanwhile, beat the egg yolks with the sugar until light and pale
yellow. Add the pistachio milk. Transfer to a saucepan and cook over
low heat, stirring constantly, until the mixture coats the back of a
spoon. Cool slightly and add vanilla. Refrigerate until well chilled.

Spread pistachio cream over a baked pizza shell. Garnish with fresh
fruit such as strawberries, slices of fresh pears or blueberries.

Source: Pat Bruno Jr., Pizza Today, June 1992.

MMMMM

Breakfast hash purples:

Ingredients:

Purple potatoes
Green Onions (amount according to taste)
Garlic (amount according to taste)
Red peppers (amount according to taste)
Salt
Pepper
Cayenne pepper powder or paprika (depending on heat desired)

Soak the purple potatoes in a bowl of water for about a half an hour. This
makes it very easy to scrub the skins, eliminating the need to peel them
and lose those nutrients. After scrubbing, pat them dry and cut them into
approximately 3/4″ cubes. Be careful where you cut them, as they can stain
(purple potato juice!). Put them in a mixing bowl.
Wash, trim, and slice the green onions. Add to potatoes.
Finely chop the garlic and add to potatoes.
Wash and cut up the red peppers to taste. I like fairly large hunks of sweet
red pepper.
Add salt, pepper, and pepper powder to taste.
Spray a little bit of pam or other cooking spray in a non-stick roasting pan.
Bake in a 400-degree oven for approximately 1/2 hour. This time will vary with
the size and amount of the potato pieces. Stir occasionally while baking.
I have found that ensuring that they lie in a single layer works the best and
yields a crispy, not soggy, crust on the potatoes.

Sorry about the approximate amounts. I make this different every time. We
find that the combination of purple, green, red, and white makes a dish
that is a visual delight. It’s also a low fat replacement for those
greasy breakfast hash browns.