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: Quinoa Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
1/2 c Quinoa flour
1/2 c Cornmeal
1/3 c Tapioca flour
1 Egg
1 tb Vegetable oil, optional
2 tb To 3 water, if and as
Needed

MMMMM————————–EXTRUDER——————————-
2/3 c Quinoa flour
2/3 c Cornmeal
1/2 c Tapioca flour
1 Egg
1 tb Vegetable oil, optional
1 tb To 2 water, if and as
Needed

It is very fragile and breaks easily during rolling and extruding.
Don’t roll it too thinly and use a thicker shape such as fettuccine
rather than spaghetti. It holds its shape nicely during cooking. Per
1 cup Serving: 315calories 9.9g protein 49.9g carbohydrate 8.9g fat
92.2mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

MMMMM

Title: Curried Mushroom Soup
Categories: Soups/stews, Low fat, Formatted
Yield: 4 servings

1 c Mushrooms, dried; assorted
-oyster, morel, porcini, etc
2 c Water, boiling
Vegetable spray
1 1/2 c Leek; chopped, white only
2 tb Flour, all-purpose
1 tb Curry powder
4 c Milk, skim
1 ea Boullion cube, chicken
2 c Mushrooms, portobellas;
-chopped
1 tb Sherry, dry; (optional)
1 tb Chervil; chopped

Combine the dried shrooms and boiling water in a bowl and set aside to
soak.
Preheat a stockpot over medium heat for 1 minute, then spray it twice
(that’s twice…) with the veg oil. Add the leeks and saute for about 3
minutes, stirring constantly, until transluscent. Add the flour and curry
powder. Stir with a wooden spoon til the leeks are well coated. add the
milk and boullion cube. Raise the heat to high and cook just until the
bubbles begin to form around the edges.
Reduce heat to low and whisk until all ingredients are thoroughly
combined. Stir in the fresh shrooms and cook for 5 minutes.
Meanwhile, back at the ranch… remove the reconstituted shrooms from
their soaking liquid, squeeze out excess moisture, and roughly chop. Add
to the stockpot and cook for 1 minute more. Stir in the sherry. Garnish
with the chopped chervil.
fat = 1.6 g calories = 196
From: jod@world.std.com (Julie E ODonnell), reposted by DonW1948@aol.com

—–

Country Bean Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds navy beans
2 1/2 quarts water
1 meaty ham bone
2 onions — chopped
1 tablespoon salt
1/2 teaspoon pepper
1 bay leaf

Wash and pick over beans. Add to water. Cover and soak over night or boil 2
minutes and soak 1 hour. Add remaining ingredients. Cover and simmer until
beans are tender. 3 – 3 1/2 hours. Remove bone and bay leaf. Mash beans
lightly. Cut meat off the bone and put it back into the soup. Can be frozen
at this point. To serve, add enough water to make a soupy consistency.
Makes 4 quarts.

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Title: HOT SOUR EGGS IN A NOODLE NEST
Categories: Chinese, Pasta, Eggs
Yield: 4 servings

1 c Chicken broth
2 tb Cornstarch
2 tb White vinegar
1 ts Soy sauce
1 ts Sugar
1/8 ts White pepper
1/2 lb Chinese noodles, cooked,
-drained hot
1 ts Sesame oil
1 tb Soy sauce
1 tb Salad oil
2 c Bok choy, cut in 2 inch
-lengths
1 tb Water
1 Whole green onion, thinly
-sliced
4 Hot poached eggs

In a bowl, blend chicken broth, cornstarch, vinegar,
the 1 tsp soy, sugar, and white pepper; set aside.
Toss hot noodles with the sesame oil and the 1 T soy
sauce. Heat a wok over high heat. When pan is hot,
add the 1 T oil. When oil is hot, add bok choy. Stir
fry for one minute. Add water, cover and cook until
vegetable is crisp-tender (about 2 minutes). Add
green onion and cook for 30 seconds. Stir chicken
broth mixture, add to pan, and cook, stirring, until
sauce bubbles and thickens. To serve, arrange noodles
into nest shapes on 4 serving plates. Slide a hot
poached egg into each nest, then spoon over vegetable
sauce.

—–

Almond Cookie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1 1/2 cups Butter
1/2 teaspoon Almond flavoring
1 8 ounces Can almond paste
1 1/2 cups Flour
1/2 teaspoon Baking powder
1/4 teaspoon Soda

Cream butter, sugar, and almond flavoring until light and
fluffy. Add egg and almond paste and beat thoroughly. Add
sifted dry ingredients and beat until well blended. Chill
dough for about 2 hours.Form into balls, shaping with palms
of hands. Use 1 level teaspoon of dough for 1 cookie. Place
on ungreased cookie sheet and press gently with small fruit
glass which has been dipped in granulated sugar. Bake at 350
until delicately browned. about 12 minutes. NOTE: you can
also add 3/4 cup chopped fine almonds to give added flavor.

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BIRD’S NESTS WITH CHEESE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 Eggs, lightly beaten
1/2 c Cheese, parmesan, grated
2 tb Cheese, ricotta
2 ts Mint, fresh, chopped OR
1/2 ts Mint, dried
1 pn Pepper, black, ground
—–PASTRY AND GARNISH—–
8 Pastry, phyllo, sheets
1/2 c Butter, clarified **
3/4 c Cheese, Kasseri, crumbled OR
3/4 c Cheese, feta, crumbled
8 Olives, calamata (garnish)

** See “Clarified Butter” recipe.

Filling:
ÿÿÿ

In mixing bowl, combine eggs, Parmesan, ricotta, mint and pepper.
Set aside.

Preheat oven to 375 F.

Cut phyllo pastry sheets in half crosswise and cover with waxed
paper and a lightly dampened kitchen towel.

Place 2 half sheets of phyllo, one on top of the other,
horizontally on a work surface, trim off and discard a 1 inch strip
from 1 short edge of sheets.

Pull top sheet toward you so that it overlaps bottom sheet by
about 1 1/2 inches. Dot exposed surfaces with clarified butter.

Place a 1/2 inch diameter dowel or no. 11 knitting needle about
1 1/2 inches from long edge farthest from you. Fold edge over dowel.

Spread about 1 teaspoon of filling along edge of folded flap.

Fold dowel over filling; then carefully roll up phyllo toward
you, leaving 1 1/2 inch strip at bottom edge.

Holding edges of the pastry at ends of dowel, gently press them
toward center, forming pleats as you would on a curtain rod.

(Do not worry if some filling oozes out.)

Firmly holding ends of pastry to maintain pleats, carefully pull
out dowel. Bring rolled edges of pastry around, forming a circle; the
unrolled border will form bottom of each bird’s nest.

Transfer bird’s nest to ungreased baking sheet. Brush all
exposed surfaces of pastry generously with clarified butter. Bake
until golden, about 15 minutes.

Remove baking sheet from oven and place about 1 1/2 tablespoons
of Kasseri in center of each nest. Return to oven until cheese is
bubbly. 3 to 4 minutes.

Place an olive in center of each nest.

Serve hot.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New York

– – – – – – – – – – – – – – – – – –

Title: Divine Almond Macaroons
Categories: Cookies
Yield: 12 servings

1 lg Egg white
1/4 ts Cream of tartar
1/4 c Granulated sugar
1/2 ts Almond extract
1/2 ts Vanilla extract
2 tb Almonds; sliced
1/2 c Rolled oats; old fashioned

Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a
cookie sheet with nonstick cooking spray. Beat the egg white with an
electric mixer on high speed until foamy. Add the cream of tartar and
continue beating. Gradually add the sugar and beat until stiff peaks form.
Add the almond and vanilla extracts and beat on medium speed just until
blended. Fold the almonds and oats into the meringue. Drop the batter by
rounded teaspoonfuls onto the cookie sheet and bake for 15 minutes, or
until the cookies are lightly browned. Lift them off of the cookie sheet
very carefully as they are fragile. Cool on a wire rack. Penny Halsey
(ATBN65B).

Nutrition Analysis: 36 calories, 1.1g fat.

—–

CHEESE-CHILE RICE CUPS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Rice
Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked rice
1/2 c Shredded Monterey Jack
1 cn Diced green chiles — 4oz cn
1/3 c Dried Tomato Bits
1/2 c Milk
2 Eggs — beaten
1/2 ts Ground cumin
x Salt and pepper
1/2 c Cheddar cheese — shredded

Combine the cooked rice, Monterey Jack, chiles, tomato
bits, milk eggs, cumin, salt and pepper in a bowl.
Grease 12 muffin cups (vegetable spray can be used).
Divide the rice mixture evenly into the cups. Sprinkle
with the remaining cheese and bake at 400~ for 15
minutes or until set.

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Senegal Stew With Millet

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbs Oil
2 C. Cabbage — coarsely chopped
1 C. Chopped Onion
2 Cloves Garlic — minced
1/2 Tsp Cayenne
1/2 Tsp Curry Powder
1/4 Tsp Dried Thyme
1 14 1/2 Oz Ca Whole Peeled Tomatoes — undrained
1 C. Vegetable Broth — or water
2 Tbs Peanut Butter — smooth
2 C. Sweet Potato — cubed
1 1/2 C. Rutabaga — cubed
1 C. Carrot — sliced 1/2-in long
1 C. Chickpeas — cooked
2 C. Millet, Cooked

In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, onion,
garlic, and cook ,stirring , until the cabbage is softened. Stir in the
cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with
spoon (can also squish them through your hands as you add them — jtk).
Add the broth and peanut butter, and stir until completely smooth. Add
potato, rutabaga, carrot, chickpeas. Bring to a boil, reduce heat,
simmer uncovered for 35 mins. Serve over the millet.

Serves 4.

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