PARSLEY AND TABOULEH

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup medium grain bulgur wheat
Water to cover
4 cups (packed) fresh parsley
1 cup (packed) fresh mint leaves
2 bunches fresh chives
Grated lemon zest and juice of
1 lemon (or more to taste
1/3 cup (or more to taste) extra virgin olive oil
Salt and freshly ground black pepper
2 vine ripened tomatoes, seeded and — cut into
1/2-inch d

Cover bulgur wheat with cold water, by an inch, and soak for 30 minutes.
During this time, in a food processor mince the parsley (you need 2 cups
chopped) and mint (you need 1/2 cup chopped) and cut the chives (you need
1/2 cup snipped).

When the bulgur is plumped up, drain and transfer it to a clean cloth or a
double layer of cheesecloth. Wring out excess water; the grains should be
moist and tender, not watery.

Transfer the bulgur wheat to a bowl and add the chopped parsley, mint and
chives. Stir in the lemon zest, juice and olive oil. Toss well to combine
and season to taste with salt and pepper. Add more lemon zest, juice or
olive oil to taste. Transfer the grains to a bed of lettuce leaves or use
as a bed for the halibut; top with tomatoes.

Yield: 4 servings

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THREE GRAIN MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-bran cereal
1 c Rolled oats
1 c Boiling water
1/2 c Margarine — melted
-OR- unsaturated oil
— (such as soy or corn)
2 Eggs — OR…
6 tb -Egg substitute
1 c Buttermilk
1/2 c Molasses
1/2 c Honey
1 t Vanilla
1 c California Dried Figs
1 1/2 c Whole wheat flour
1 c Unbleached or bread flour
-OR half rye or millet flour
– and half unbleached flour
1 t Baking soda
1 t Baking powder

In a medium bowl, combine bran cereal, oats and
boiling water. Add melted margarine, eggs, buttermilk,
molasses, honey, vanilla, and figs. In a large bowl,
blend whole wheat and unbleached flours, soda and
powder. Add liquid ingredients, mix lightly, just
until blended. Spoon into greased muffin tins (do not
use muffin papers, they will stick). Bake in a 400
degree F. oven for 20 to 25 minutes. Makes 2 to 2-1/2
dozen muffins.

Each muffin contains about: Calories 119, Fat 3.14G,
Sodium 123MG, Cholesterol 14.2MG, Protein 2.98G,
Carbohydrates 22.0G, Fiber 2.95G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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Baked Banana Crumble

Recipe By : Williams-Sonoma catalogue
Serving Size : 4 Preparation Time :0:00
Categories : Dessert Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup orange juice
1 teaspoon vanilla
4 ripe bananas — peeled
1/2 cup flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons cold butter — cut into 6 pieces

Combine orange juice and vanilla; set aside. Slice bananas lengthwise and
place cut side up in four buttered baking dishes. Combine flour, oatmeal,
brown sugar, nutmeg and salt. Add butter. Using a pastry blender or two
knives, blend until mixture resembles small peas. Drizzle bananas with
orange juice mixture. Spoon crumble mixture over fruit. Bake at 375F for
15-20 minutes. Serve warm with vanilla ice cream or whipped cream.

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ORDINARY BROWN BREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1/2 Cuyp cornmeal
1/2 c Rye flour
1/2 ts Salt
2 1/2 ts Baking powder
2 tb Honey
1 c Milk
1/2 c Raisins

Blend dry ingredients, add honey, milk and raisins.
Stir well, turn into buttered bowl or mold that will
fit loosely into pressure cooker and cover with wax
paper. Blace covered bowl in cooker, allow steam to
flow from vent for 20 minutes, then put indicator
weight on vent and cook for 25 minutes. Let stem
return to down position naturally.

Clint

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Title: RED LENTIL SOUP (TURKISH)
Categories: Soups
Yield: 1 servings

1 1/2 c Red lentils
8 c Meat stock
2 md Size onions
2 tb Butter
1/2 tb Flour
1 c Milk
3 Egg yolks
1 tb Salt
1/2 ts Black pepper
6 Slices of bread
2 tb Oil

1- Wash the lentils. Put them in meat stock and 1 cup
of water. Cook for 35-40 minutes until they are
tender. Pass them through a sieve. 2- Melt the butter
in anothe saucepan. Add chopped onions and fry them
lightly for 7-8 minutes. Add flour. Brown for 1 minute
more. Add them to the meat stock with the lentil
puree. Add slat and pepper and let simmer. 3- Beat the
egg yolks with cold milk. Add to the boiling soup, mix
well. Turn the heat off as soon as it starts boiling.
Serve with bread cubes fried in oil.

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Asparagus Lasagne Bianco

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lasagne noodles — (2″ wide)
2 Cloves garlic — minced
1/2 Tsp. thyme — crushed
2 Tbsp. butter or margarine
2 Tbsp. flour
1 1/3 C. milk
1 C. shredded mozzarella cheese
1 C. julienne ham
1 can (15 oz.) asparagus spears — drained

Cook noodles as directed on package; drain and cut in half
crosswise. In saucepan, cook garlic and thyme in butter. Blend in
flour; cook, stirring constantly. Stir in milk; cook, stirring
constantly until thickened. Season sauce with salt and pepper. In
buttered, 2 quart microwaveable dish, layer 1/3 of noodles, sauce,
cheese, ham and asparagus. Repeat layers twice. In microwave,
cover and cook on high 10 minutes, turning twice.

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Title: Pisnyi Borsch (Meatless Beet Soup)
Categories: Russian, Christmas, Soups, Vegetables
Servings: 10

2 lb Beets
1 lg Carrot
1 md Parsnip
1 md Turnip
2 lg Celery Ribs
2 md Onions
1 lg Bay Leaf
3 Peppercorns; Use 4 If
-Desired
3 Dried Boletus Mushrooms; OR
1/2 lb Chopped Mushrooms
;Liquid From The Cooked
-Mushrooms, Optional
1 qt Beet Kvas; OR
1 ts Sour Salt; Crystalized
-Citric Acid If Not Using
-Kvas
2 ts Salt
1 ts Ground Pepper; Or To Taste
2 ts Fresh Dill; Chopped

Soak boletus overnight. Cook in a little water until tender. Cool,
reserving the liquid, and chop finely. Scrub the beets and cut into
quarters. Cover with water and cook over low heat until tender, about 1
to 2 hours. Cool and pour off the liquid, reserving it. Slip off the
peels. (Wear rubber gloves to prevent purple hands.) This may be done a
day in advance. Peel and cut up the other vegetables. Add the bay leaf,
peppercorns, and boletus or mushrooms to the vegetables, with enough water
to cover, and cook, in a large aluminum pot over low heat, until tender.
Strain the beet liquid into the vegetables. Shred the beets in a processor
or on a medium grater, and add. Simmer for about 10 minutes and strain
into a large pot. To keep the broth clear, do not press the begetables.
Add the beet kvas, mushroom liquid, pepper and salt. bring to a gentle
boil, then turn the heat low. Taste, the flavor should be tart, mellow,
and full. For more tartnes, add fresh lemon juice or sour salt. Keeps
well in the refrigerator. Reheat gently; do not overcook or the color
will turn brown. To serve, pour over 3 or 4 vushka (dumplings) in soup
plates and garnish with the fresh dill.

NOTE:

The next recipe in this series will be for Vushka.

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Patty Ann’s Filled Butter Rings

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:00
Categories : Christmas Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Butter
1/2 C Granulated Sugar
3 C Flour
1/2 Tsp Salt
1 Tsp Vanilla Extract
1 Jar Apricot Preserves (Or Your Favorite)
4X Sugar

Oven 400 degrees F.

Cream butter and sugar until light. Add flour and salt. Chill slightly and
roll 1/8″ thick between wax paper sheets. Roll only a small amount of dough
at a time. Using a 2 1/2″ cookie cutter, cut cookies. Cut centers out of
half of cookies (I use my thimble to cut centers.) Bake all cookies on
ungreased sheets at 400° for 8 to 10 minutes or less, until very lightly
browned. Cool on wire racks. Spread whole cookies with preserves, piled
higher in center. Top with cookie ring. Sprinkle with 4x sugar.

Store in tin box between layers of wax paper.

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Title: Chili RO*TEL Style
Categories: Chili, Southwest
Yield: 8 servings

2 lb Ground beef
1 md Onion, chopped
1 Green pepper, chopped
2 cn RO*TEL Dice Tomatoes and
-Green Chilies (10 oz)
1 cn Tomato puree (15 oz)
1 cn Tomato sauce (8 oz)
1 pk Chili seasoning (1 1/4 oz)

Cook ground beef, onion and pepper in a large stock pot until meat is
browned. Drain excess drippings. Add remaining ingredients; cover and
simmer for 20 minutes, stirring occasionally. Makes 8 servings.

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Title: Peanut Butter Cookies
Categories: Cookies, Crisco.012
Yield: 24 cookies

1/2 c Butter Flavor Crisco
1 c Peanut Butter, creamy style
3/4 c Sugar, granulated
1/2 c Brown Sugar, firmly packed
1 tb Milk
1 ts Vanilla
1 Egg
1 1/4 c Flour, all purpose
3/4 ts Baking Soda
1/2 ts Baking Powder
1/4 ts Salt

Preparation Time: 20 Minutes Bake Time: 8 to 10 Minutes

1. Heat oven to 375 F.

1. Cream Butter Flavor Crisco, peanut butter, granulated sugar, brown
sugar, milk and vanilla in large bowl at medium speed of electric
mixer until well blended. Beat in egg.

2. Combine flour, baking soda, baking powder and salt. Mix into
creamed mixture. Drop rounded tablespoonfuls of dough 2 inches apart
onto ungreased baking sheet. Flatten in crisscross pattern with fork
dipped in flour.

4. Bake at 375 for 8 to 10 minutes. Cool 2 minutes on baking sheet.
Remove to cooling rack.

Makes 2 dozen 2 1/2 cookies.

Source: Butter Flavor Crisco Cookie Collection, page 15.
Shared by: David Knight

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