Title: Pisni Holubts (Meatless Cabbage Rolls)
Categories: Vegetables, Christmas, Russian
Servings: 10

2 c Rice; Uncooked
4 c Water
1 md Head White Cabbage; 4 to 5
-Lbs, Without Bruised Leaves
2 lg Onions; Use 3 If You Like
-Onions, Chopped
1/4 lb Butter; 1 Stick
1 c Mushroom Mix
1 tb Salt
1 ts Black Pepper; To Taste
16 oz Canned Tomatoes
1 Bouillon Cube; OR
1 tb Maggi Sauce
;Tomato Juice Or Water As
-Needed

Combine the rice and water in a medium saucepan. Bring to a boil, stir
gently, cover and cook for about 20 minutes. Cool in a large bowl. Core
the cabbage and place it in a large pot or Dutch oven half filled with
water, cover, and bring to a boil. Cook about 2 minutes. As the outer
leaves become translucent and soft, pry off and remove with a wooden
spoon. Continue until the head is about 5 inches in diameter, remove and
save for Cabbage Filling, (Recipe will be included in the next bunch).
Trim the leaves by paring of the thick part of the rib. In a large
skillet, saute the chopped onions in melted butter until lightly cooked.
Add the onions and mushroom mix to the rice, stir gently but do NOT mash.
Add salt and pepper to taste. Line the bottom of a baking dish with the
outer cabage leaves. Place a large spoonful of the filling at the stem
end of each leaf, fold over the sides and roll from the bottom to the
top. Do NOT overstuff or the results will look like hand granades. The
rice will expand when baked. Without crowding, arrange in neat layers in
the baking dish, covering the last layer with a few cabbage leaves.
Coarsely chop the tomatoes and pour over the rolls. Add the bouillon cube
or Maggi seasoning, cover, and bake in a preheated 325 Degree F. oven for
about 2 hours. Add tomato juice or water as needed, there should be 2 to
3 inches of liquid at the bottom. Baked rolls will keep hot for about 1
hour.

Yield: About 2 dozen. To freeze before baking, place the rolls on an
oiled baking sheet and freeze until rigid, then store in heavy plastic
bags. Serve with mushroom gravy.

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Shrimp Bisque

Recipe By : Linda Bullard
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds shrimp — with shells and head
2 medium onion
1 bunch celery
3 medium green pepper
2 cloves garlic
1/4 cup green onion — green part
1 tablespoon parsley — minced
1/4 pound butter
1 cup flour
1 tablespoon paprika
1 tablespoon Creole seasoning
1 tablespoon Worcestershire sauce
1 pint half and half

Peel, head, shell and devein shrimp, reserving shells and heads. Wash and
prepare all vegetables, reserving all peels, trimming, and such, including
white parts of green onion. Add all reserved scraps (shrimp and
vegetables) to 1/2 gallon cold water and bring to a slow boil over
medium-high heat. Simmer for 20 minutes; strain and reserve liquid.
Finely mince shrimp, onion, celery, green pepper and garlic. Melt butter
in 4-quart soup then add minced vegetables (except green onions) and
shrimp. Saute until shrimp are pink. Add flour, reduce heat and stir for
about 5 minutes
Add reserved shrimp stock and remaining ingredients, except green onion and
half and half. Cook over medium heat 30 minutes, then add green onions and
half and half. Adjust seasoning and change consistency with more half and
half if desired.

– – – – – – – – – – – – – – – – – –

NOTES : I have made this with evaporated skim milk instead of half and
half. Can be frozen.

Title: Lemon Picnic cake x
Categories: Cakes
Yield: 16 Servings

Pat dwigans
4 lg Eggs seperated
2 c Sugar
1 c Butter,softened
3 c Flour
2 ts Baking powder
1 c Milk
2 ts Grated lemon peel
1 tb Lemon juice
1 tb Vanilla
–glaze–
1/3 c Sugar
1/3 c Lemon juice
1 tb Grated lemon peel
Fresh berries

Heat oven to 350. Beat egg whites at high speed,
scrapping bowl often, just until stiff peaks form, 2-3
minutes. Set aside

Combine the 2 cups sugar and the butter, beat at
medium speed until creamy. Add egg yolks, continue
beating until creamy.

mix together the flour and baking powder, reduce speed
to low, beat gradually adding flour mixture
alternatley with milk to butter mixture, until well
blended. Add lemon peel, lemon juice and vanilla.
Continue beating until well mixed. By hand gently
fold in the egg whites

Pour batter into greased and floured 12 cup bundt or
10 inch tube pan. Bake for 50-65 minutes or until
toothpick inserted in center comes out clean

glaze
IN 1 quart saucepan stir together all glaze
ingredients except berries. Cook over medium heat,
stirring occasionally, until sugar is dissolved about
3-4 minutes. with tooth pick poke holes in top of
cake; pour glaze over cake. Cool 15 minutes, remove
from pan. Serve with fresh berries.

Recipe from Land o Lakes published in the Franklin, In
Daily journal

—–

Prize Coffee Cake

Recipe By : Betty Crocker
Serving Size : 9 Preparation Time :0:00
Categories : Breads Cereals Breakfast Goodies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups sugar
1/4 cup margarine — softened
1 large egg
1/2 cup skim milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup brown sugar — see directions
1 1/2 teaspoons cinnamon — see directions

Mix together thoroughly sugar, margarine, egg. Add flour, baking powder
and salt. Add milk. Stir together and pour into 9-inch square pan. Make
topping by combining brown sugar and cinnamon. Sprinkle over cake
batter. Bake at 375 degrees F for 25 to 35 minutes.

– – – – – – – – – – – – – – – – – –

Title: Garlick Low-Cal Vinaigrette
Categories: Salad dres, Lighter
Yield: 4 servings

————————TIME LIFE:FRESH WAYS W/SALAD————————
1 Whole bulb of garlic;
Separated and peeled
1 T Red wine vinegar; mixed w/
1/4 t Honey
1 t Virgin olive oil
1 T Safflower oil
1/8 t Salt
Freshly ground pepper

——————————–PER SERVING——————————–
100 Cal
3 g Prot
mg Chol (zero)
5 g Fat
1 g Sat fat
150 mg Sodium

Put the garlic cloves into a small saucepan and pour enough water to cover
them. Bring to a boil and then reduce heat and simmer until garlic is quite
tender…about 15 minutes. Increase the heat and reduce liquid to about 2
T; 3 or 4 more minutes. Pour the contents into a small sieve over a bowl
and with a wooden spoon, mash the garlic through the sieve into the bowl.
Whisk the vinegar into the garlic mixture; incorporate the oils and
seasoning. Great tossed over Boston or Bibb lettuce. E. Radis

Cal 100; Pro 3g; Chol 0mg; total fat 5g; Sat fat 1 g; sod 150mg

FRESH WAYS WITH SALADS TIME LIFE BOOKS

—–

Title: Frankfurter Casserole (Hot Dog or Hotdog)
Categories: Diabetic, Meats, Main dish, Vegetables
Yield: 8 servings

1 1/4 c Condensed Bean bacon soup; 1 Green pepper; chopped
1 1/4 c Water; 1/2 c Celery; chopped finely
2 All-beef frankfurters; (or 2 tb Perpared mustard;
-chicken or turkey franks) 1 c Ready-mix biscuit mixture;
-cut into 1/2″ pieces -prepared as pk directs
1 Onion; chopped fine

Preheat oven to 375^F. Mix all ingredients except biscuits. Boil
gently 5 minutes. Put about 3/4 cup mixture each of 8 individual
baking dishes; top each with biscuit. (this seams to be a lot of
work, why not try one bakig dish) Bake until biscuit are dark golden
brown (about 20 minutes). Serve at once.
*Note 5 oz with shrinkage = 3 1/2 oz to 4 oz servings.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1/2 HIGH-FAT MEAT
EXCHANGE + 1/2 FAT EXCHANGE + 1/2 VEGETABLE EXCHANGE CAL: 150

Source: Recipes for Diabetics by Billie Little (1985 1972 versions)

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Title: HERB ROASTED RABBIT AND POTATOES
Categories: Game, Rabbit
Yield: 6 servings

4 lb Rabbit [cut into 8 pieces,
Rinsed patted dry]
8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tb Olive oil
4 oz Slab bacon, [rind removed
cut into 1″ cubes]
6 tb Fresh rosemary leaves OR
2 tb Dried rosemary
2 ts Coarsely ground black pepper
Coarse salt, to taste
(optional)
6 Sprigs rosemary, for garnish

1. Preheat the oven to 400 degrees 2. Place the potatoes and garlic
cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of
the olive oil, and toss to coat. Bake for 30 minutes.
3. While the potatoes and garlic are roasting, combine the bacon
and 2 tablespoons of the oil in a large skillet, and place over low
heat. Cook just until the bacon begins to wilt. Then remove the bacon
with a slotted spoon, and set it aside.
4. Saute the rabbit, in batches if necessary, in the skillet,
setting the pieces aside as they are browned. Reserve 2 tablespoons
of the pan drippings.
5. Remove the roasting pan from the oven, and reduce the heat to 350
degrees.
6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan
drippings, and remaining 3 tablespoons oil to the roasting pan with
the potatoes and garlic. Toss thoroughly, and return the pan to the
oven. Bake for 20 minutes.
7. Sprinkle the reserved bacon over the top, and bake until the
meat is tender and the vegetables are golden, another 20 minutes.
8. Arrange the mixture on a warmed platter, and garnish with the
rosemary sprigs.

Source: found floating in Cyberspace and formatted to MM format by
Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
786-1120

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2 cups cooked garbanzos
1-1/2 tsp coriander powder
1 tsp curry powder, mild
1 tsp sea salt
1/2 tsp turmeric

Preheat oven to 350 degrees. Combine all ingredients and spread on a =
nonstick (or lightly Pammed) cookie sheet. Slow cook for 30 minutes or =
until garbanzos are crisp on the outside, slightly tender on the inside.

Source: The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai
Makes: 2 cups.

7-up Salad

Recipe By : Ethel Clarke
Serving Size : 1 Preparation Time :0:00
Categories : Gelatine Salads Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces crushed pineapple — drained
1 cup applesauce
1 cup nuts — chopped
1 orange — peel dice
1 3 oz raspberry gelatin powder
1 small 7-Up=AE

Heat applesauce and crushed pineapple. Mix in gelatine. Add 7-up, oranges,=
and nuts. Stir several times wheile thickening so that it won’t separate.

– – – – – – – – – – – – – – – – – -=20

Title: Spirited Chocolates
Categories: Candies, Chocolate, Entertain, Gift
Yield: 6 servings

*Ingredients:*
2 tb Butter or margarine,
-softened
2 tb Plus 1 tsp Kirsch or
-Chambord
2 1/2 To 3 cups powdered sugar,
-sifted
2 pk Semisweet chocolate morsels
-(12-oz pkgs)

Combine butter and liqueur; blend well. Stir in enough powdered sugar
to make mixture the consistency of craft dough, kneading as
necessary. Shape mixture into 4 dozen balls. Chill.

Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts. Let chocolate stand
over hot water as you mold chocolates.

Spoon about 1/2 teaspoon melted chocolate into each plastic mold
intended for chocolate-covered cherries. spread chocolate to cover
sides of mold using the back of a smll spoon. Freeze about 10 minutes
or until firm. Place one fondant ball in each mold; spoon in
additional chocolate to fill molds. Chill until firm.

Invert plastic molds, and gently tap to release candy. Store in the
refrigerator.

Yields 4 dozen.

NOTE: Candy mixture may also be dropped in melted chocolate if
chocolate-covered cherry molds are unavailable.

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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