Mint sambal

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Preserves Condiments
Relishes Herbs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Fresh spearmint — minced
1 cup Fresh parsley — minced
4 cups Apples — cored and chopped
1 1/2 cups Onions — chopped
1/2 cup Golden raisins
1/2 cup Blanched almonds — chopped or
Slivered
1 pint White wine vinegar — ideally
Mint flavoured
1 tablespoon Mustard seeds
1 teaspoon Coriander seeds
1 teaspoon Pickling salt

Combine all ingredients in non-reactive pan. Bring to boil over med-high heat,
stirring constantly. Reduce the heat to low and simmer, uncovered, stirring
frequently, for 30 mins, or until mixture is thickened.

Prepare the jars, lids and boiling water bath. Fill jars, leaving 1/4 inch
headspace. Wipe rims with cleantowel and attach lids securely.

Place jar in boiling watre bath, and when water returns to boil, process for
15 mins.

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SAFFRON-LACED PASTINA

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 ts Ground saffron
1/2 c Olive oil
2 Garlic cloves
— finely minced or pressed
3 tb Freshly squeezed lemon juice
1/4 ts Ground cumin
2 ts Ground turmeric
1 t Granulated sugar
Salt
Freshly ground black pepper
1 lb Semi de melone
— (melon-seed shape)
-OR- other pastina
2/3 c Pine nuts — lightly toasted
1/2 c Currants
— plumped in hot water for
— about 20 min. and drained
1/4 c Chopped fresh mint
1/4 c Chopped fresh parsley
3 tb Chopped fresh coriander
Fresh mint sprigs or leaves
Pomegranate seeds (optional)
Orange blossom water (opt.)

Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic,
lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set
aside.

Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse
well in cold water, then drain again. Place in a large bowl and toss with
saffron-flavored oil. Cool to room temperature, occasionally stirring the
pasta to coat thoroughly.

Add pine nuts, drained currants, chopped mint, parsley, and coriander to
pasta. Serve at room temperature garnished with mint sprigs or leaves and
pomegranate seeds, if available. Sprinkle lightly with orange blossom
water just before serving.

SERVES 10 TO 12 AS SALAD OR SIDE DISH

NOTE: To toast pine nuts, place them in a small heavy frying pan over
moderate heat. Stir until they begin to turn golden. Remove from heat and
pour onto a plate to cool.

* Source: Cold Pasta by James McNair * Typed for you by Karen Mintzias

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BREADMAKER HINTS #1 REV

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Judy Garnett pjxg05a

Make sure that all ingredients are at LEAST room temp. Put all
ingredients in bread pan in order listed. Yeast must be fresh! I keep
it in the refrigerator, but bringing to room temp. only takes a few
minutes. If you are making bread other than white, you may need to
add gluten and/or lecithin to your dough. They are especially helpful
when making whole wheat, rye or other heavier type breads. They help
improve elasticity of the dough. (They are usually available at
Health Food stores and I have found Lethicin near the Vitamins at
Pharmor.) I usually set the dark/light setting to “11 o’clock” unless
I’m making sweet bread, then I set it back to about “9 o’clock”. The
key to using the auto-breadmaker is to have the correct proportion of
flour to liquid. After the dough has kneaded for a few minutes in the
breadmaker, look in and see if there is ONE ball of dough which is
incorporating most of the flour from the sides of the pan. If it’s a
“gooey mess”, add 1 T. flour until it makes ONE SOFT ball. If there
are two or more balls, add 1 T water and see if it makes 1 ball. (You
may have to go back and forth with this until you get it right )
While it’s in its first knead (BEFORE it goes into the fermentation
cycle), open the lid and touch the dough lightly. It should be in one
soft ball. If your finger has sticky dough on it, add a Tablespoon of
flour. Let it knead a minute and touch it again and check to see if
it’s still sticky. Keep adding a tablespoon at a time ONLY until it’s
no longer sticky, DON’T OVERDO IT. If it just makes a slight
indentation and doesn’t look crusty, it’s probably about right. If it
feels too dry or is in two or more DRY-looking balls (not a sticky
mass), add a tablespoon at a time of WARM water. PLEASE DON’T ADD TOO
MUCH LIQUID. If you add too much liquid in proportion to the flour,
the dough may rise too much and overflow. If you look in and see that
the dough is threatening to rise up over the top of the bread pan,
don’t panic, poke it a few times with a toothpick, skewer, fork,etc.
until it deflates a little. PLEASE SEE BREADMAKER HINTS #2 Rev for
continutation of hints. Written in 1991

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Chipped Beef Supreme

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Package cream cheese
2 tablespoons Milk
2 tablespoons Chopped green pepper
2 tablespoons Minced onion
3 ounces Chipped beef — shredded
1/2 cup Sour cream

Combine cream cheese and milk over low heat. Add remaining ingredients and
mix well. Make at least 12 hours in advance for best flavor. Great with
cracker assortment. May be served cold or warm.

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Title: Brown Serve Rolls (Kh)
Categories: Breads
Yield: 1 servings

9 To 10 cups all-purpose
Flour
1 tb Salt
2 c Warm water
1/2 c Sugar
1 c Milk
2 pk Active dry yeast
1/2 c Butter or margarine

Stir together 3 cups flour, sugar, yeast, and salt in a large mixer
bowl Heat water, milk, and butter until very warm (120 to 130F). Add
liquid ingredients to flour mixture; beat until smooth, about 3
minutes on high speed of electric mixer. Gradually stir in enough
more flour to make a soft dough. Turn out onto a floured surface;
knead until smooth and elastic (5 to 8 minutes). Shape dough into a
ball, place in an oiled bowl, and turn to oil top of dough. Cover;
let rise in a warm place until double in bulk (30 to 45 minutes).
Punch dough down. Divide in half. Shape each half into rolls. Let
rise in a warm place until double in bulk (30 to 45 minutes). Bake at
375F 20 to 25 minutes, or just until rolls begin to change color.
Cool in pans 20 minutes. Finish cooling on wire racks. Wrap tightly
in plastic bags and refrigerate up to 1 week, or freeze up to 2
months. Before serving, place rolls on ungreased baking sheet. Bake
at 400F 10 to 12 minutes.

ABOUT 4 DOZEN ROLLS

MMMMM

CANDY BAR PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (15 OZ)Pillsbury All Ready
Pie Crust
FILLING:
5 (2.07-oz)SNICKERS candy bars
1/2 cup Sugar
4 (3-oz) pkg. cream cheese
Softened
2 Eggs
1/3 cup Sour cream
1/3 cup Creamy peanut butter
TOPPING:
3 tablespoons Whipping cream
2/3 cup Milk chocolate chips

Heat oven to 450 F. Prepare pie crust according to package instructions
for FILLED ONE-CRUST PIE using 9 inch pie pan. Bake at 450 F. for 5-7
minutes or until very light golden brown. Remove from oven;cool.
Reduce temperature to 325 F.

Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Place
candy bar pieces over bottom of partially baked crust. In small bowl,
combine sugar cream cheese;beat until smooth. Add eggs one at a time,
beating well after each addition. Add sour cream peanut butter,
beating until mixture is smooth. Pour over candy bar pieces. Bake at
325 F.
for 30-40 minutes or until center is set. Cool completely.

In small saucepan, heat whipping cream until very warm. Remove from
heat; stir in chocolate chips.
Stir until chips are melted mixture is smooth.
Spread over top of pie. Refrigerate 2-3 hours before serving. Store in
refrigerator. 10 SERVINGS : EASW09B Dee Lowe

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Title: Vegetable Latkes
Categories: Side dishes, Vegetables, Holiday, Jewish
Yield: 4 servings

2 Lg. carrots; grated
2 Med. zucchini; grated
6 Leaves spinach; chopped
3/4 c Whole-wheat flour/
1/4 c Wheatgerm
2 Eggs; slightly beaten
2 tb Soy sauce
Oil.
1 lg Clove garlic; minced

for such a great response! Let me add a recipe from last year’s
VEGETARIAN TIMES (12/90). Place vegetables in a strainer and press
out liquid. Transfer to a bowl. Stir in flour and wheat germ. In
another bowl, mix together eggs, garlic and soy sauce; add to veggies
(if mixture is watery, add additional flour or matzoh meal). Heat
enough oil to cover surface of a large, heavy skillet. When hot, drop
veggie mixture by soupspoonsful into the pan. Cook over medium heat
until brown and crisp, about 10 minutes. Turn and brown the other
side. Serve hot with additional soy sauce to taste. Makes 8
pancakes, (4 servings of 2 pancakes each) Per serving: 240 cal.; 12g
protein; 10g fat; 31g carb.; 107mg chol.; 182mg sodium.

MMMMM

STUFFING FOR MANICOTTI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Ricotta cheese
3/4 lb Mozarella cheese, diced
3 Eggs, lightly beaten
2 tb Butter
2 tb Freshly grated Parmesan
-cheese
1/2 ts Salt
1 pn Black pepper

Drain the ricotta cheese. Combine all of the
ingredients and mix well.

[ Leone’s Italian Cookbook; Gene Leone; Harper Row,
1987 ]

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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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BROCCOLI BLUE CHEESE IN PREPARED PUFF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Prepared puff pastry, defros
4 ea Eggs
1 lb Ricotta cheese
1/2 lb Crumbled bleu cheese
4 c Cooked chopped broccoli flow

Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until
light. Mix in both cheeses, pepper and nutmeg until 2. Stir in
broccoli. Set aside. 3. Roll out pastry large enough to fit into a
9 inch deep dish quiche 4. Pour filling into crust. Bake 30
minutes.

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