Three-Rice Party Salad (with EASY variation)

Recipe By : Dettmer Lloyd-Davies (1993) The Rice Book
Serving Size : 18 Preparation Time :3:00
Categories : Rice Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups wild rice, cooked
1 1/2 cups long-grain brown rice — cooked
1 1/2 cups long-grain white rice — cooked
1/4 teaspoon mustard powder
The juice of
1 large lemon
8 tablespoons walnut oil
3 shallots — finely chopped
4 tablespoons mixed herbs

Cook the three types of rice separately, as directed on each package. When
cooked, spool all the rices together into one large shallow dish to cool.
Whisk the mustard power, lemon juice and walnut oil together. Stir into
the rice with the shallots and herbs. Refrigerate for 2 hours to allow the
flavors to blend. Serve cold.

EASY Variation – buy a package of mixed rices, the one with a “fine herb”
seasoning packet and lower salt. Cook as directed on the package. Allow to
cool. Use a commercially blended lemon-mustard- Caesar Salad dressing.
Chill in freezer for 1 hour. Top with chopped, roasted walnuts or pecans and
a little fresh parsley. (To roast nuts: roast chopped nuts in a dry wok,
over moderately high heat, stirring frequently for about 2 minutes or until
aromatic. Remove from the hot wok at once and allow to cool in non-metal
pan before using.)

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NOTES : “This multicolored salad makes an attractive party dish for large
number sof guests. If desired, reheat the salad and serve warm for a buffet.”

Title: Pampushky (Raised Doughnuts With Filling)
Categories: Russian, Christmas, Bread
Servings: 10

2 tb Sugar
1/2 c ;Water
2 pk Active Dry Yeast
1/4 c Milk
5 c Unbleached All-Purpose Flour
-; Up To 6 May Be Needed
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt; If Using Sweet Butter
1 ts Vanilla Extract
Zest Of One Lemon
1 c Rose Preserve Or Any Dry
-Fruit Preserve
Powdered Sugar; As Needed

Combine the sugar and water, sprinkle with the yeast, and let stand until
soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the
flour to the yeast mixture. Beat well, cover and allow to rise until
light and bubbly, about 10 minutes. In another bowl, cream the butter and
sugar. Beat eggs and egg yolks together, blending well and combine with
the sugar-butter mixture, beating thoroughly until the eggs are pale
white. Grate a lemon on a fine grater until all of the yellow color is
grated off and add this (the zest), vanilla, and the yeast mixture to the
butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little
loose, add a little more, but the dough should be soft. Knead, by hand,
for about 10 minutes. Replace in a greased bowl, turning once to grease
the top, and cover with a damp towel, set in a warm place until double in
bulk. Punch down, knead a few more times, and allow to rise again until
the dough is doubled. When doubled, divide the dough into 4 parts. On a
lightly floured surface, roll one part into a rectangle about 1/4-inch
thick, turning once or twice during the rolling to achieve a uniform
thickness. Dust with flour sparingly. Place 1 ts of rose preserve at
evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently
form impressions and place the filling in each. Roll another portion out,
as above, to the same thickness, and gently cover the first, overlapping a
little. (Filling will show through.) Cut circles with the cutter. Place
them on a lightly floured cookie sheet and allow rise until double in
size. Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.
Test the temperature by frying a piece of bread; it should bubble and turn
golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at
a time. Do NOT crowd as this lowers the temperature and the doughnuts
will absorb too much grease. When one side is golden, flip with a spoon
to fry the other side. Dough will puff up in the frying. Perfect
pampushky are light as air. Drain on paper towels. When slightly cooled,
sprinkle with powdered sugar.

Serve with tea.

MMMMM

Bean, Ham and Pasta Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dried pinto beans — rinsed and drained
2 tablespoons olive oil
1/2 pound smoked ham hocks — chopped
1 medium onion — finely chopped
2 cloves garlic — minced
2 2/3 cups double strength chicken broth
3 cups water
1/4 cup tomato paste
1/2 cup spaghetti — broken in 1″ pieces
or
bow-tie pasta or shells
1/4 teaspoon salt
1/4 teaspoon black pepper

In a large bowl, combine the beans and enough water to cover by 2 inches. Let
stand overnight; drain well.

In a large skillet,heat the oil over medium-high heat. Add the ham, onion, and
celery and cook, stirring often until lightly browned, about 6 minutes. Add t
he garlic and cook, stirring often, for 1 minute. Add the chicken broth, stirr
ing to scrape up the browned bits on the bottom of the skillet. Transfer to a
3 1/2-quart slow cooker.

add the drained beans, water, and tomato paste. Cover and slow cook until the
beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.

Stir in the pasta, salt, and pepper. Turn heat to high and cook until pasta is
tender, about 30 to 60 minutes.

Using a large spoon, crush enough of the beans against the sides of the slow co
oker to reach the consistency you like. Serve immediately.

Serves 6 to 8

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Title: Grandma Weiss’s Kimmel Soup
Categories: Diabetic, Main dish, Soups/stews, Crockpot
Yield: 4 servings

2 tb Caraway seed; 1/4 ts Paprika;
1 1/4 tb Margarine; 2 tb Parsley; chopped
2 tb Flour; divided 2 ts Salt; maybe
4 c Water, divided 1 Egg;

Cut a small square of cheesecloth and tie the caraway seed in it
securely, or sew the bag closed to be srue that caraway seeds do not
fall into the soup. Set aside. In a 2-quart pot melt margarine and
stir in 1 tb of flour. Cook until light brown. Then gradually stir in
1 c of water and the paprika, stirring constantly so that misture
doesn’t lump. Add the remaining 3 cups of water. Add the caraway
seed, the parsley and t teaspoon of the salt. Cover and simmer for
15 or 20 minutes. In a small bowl stir together the remaining
tablespoon of flour, the remaining salt, and the egg. Drop by
teaspoonfuls, and the egg. Drop by teaspoons into the soup. Cook 10
minutes longer. Discard bag of caraway seeds and serve.

Serves 4; 65 calories per serving.

MMMMM

OYSTER AND PLANTATION SOUP

Recipe By : CHEF PAUL PRUDHOMME
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried tarragon leaves
1 teaspoon dried ancho chile peppers
1/2 teaspoon dried thyme leaves
1 tablespoon all purpose flour
1 cup chicken stock
2 tablespoons butter
1 cup chopped onion
2 ripe plantains *see note
2 13 ounce cans unsweeteed cocnut milk
1 cup heavy cream
1 pint fresh shucked oysters — in their liquor,
— liquid inside shell

combine the seasoning mix ingredients in small bowl. Dissolve the flour in 2
tablespoons of the stock. Melt butter in a heavy 5 quart pot over high heat.
When it sizzles, add the onions and plantations and cook, stirring constantly,
until the onions begin to brown and the plantains are tender, about 8 minutes.
Add the remaining stock and deglaze the pot (that’s just a fancy professional
chef’s term for scraping and using the liquid to loosen the brown bits.) Add
the seasoning mix, flour-stock mixture, and coconut milk. Stir well, then
stir in the heavy cream. Bring just to a boil, stirring constantly, and add
the oysters and their liquor. Return to a gently boil, reduce the heat to
medium, and cook, stirring occasionally, just untilt he oysters are heated
through. about 3 minutes. Remove fromt he heat and serve.

– – – – – – – – – – – – – – – – – –

NOTES : PLANTATION: A TROPICAL FRUIT LARGE THAN BUT VERY SIMILAR TO BANANAS,
ARE GENERALLY COOKED BEFORE SERVING. WHETHER THEY ARE USED GREEN OR RIPE
DEPEND UPON THE PARTICULAR RECIPE. MOST LATIN AMERICAN MARKETS KEEP A GOOD
SUPPLY OF THE POPULAR FRUIT ON HAND.

Title: Frog-Eye Salad
Categories: Salads, Fruits, Pasta
Yield: 24 servings

1 pk Acini de pepe pasta
1 tb Oil
2 ts Salt
3 qt Water

MMMMM————————–DRESSING——————————-
1 c Sugar
2 tb Flour
2 ts Salt
2 Eggs; beaten
1 tb Lemon juice
1 3/4 c Pineapple juice; see below

MMMMM—————————SOLIDS——————————–
2 cn Crushed pineapple; 20oz each
2 cn Pineapple chunks; 20 oz each
– drain pineapples; reserve
– juice and use in recipe
3 cn Mandarin oranges; 11 oz each
1 lg Cool whip

Cook macaroni in water, oil and salt. Drain, rinse and cool. Combine
sugar, flour, and salt. Gradually stir in pineapple juice and eggs.
Cook over moderate heat until thickened. Cool. Combine sauce and
macaroni. Cover and refrigerate overnight. Add to the macaroni
mixture the pineapple, oranges, and cool whip. Refrigerate. Makes
about 6 qts, but EASY TO CUT IN SIZE.

MMMMM

VEGETABLE LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, diced
1 ea Green pepper, diced
2 ea Celery stalks, diced
2 ea Carrots, diced
1/2 lb Fresh mushrooms, sliced
2/3 c Tamari
1 ea Salt to taste, if needed
1 t Parsley
1/4 ts Cayenne pepper
4 lg Potatoes, boiled mashed
1/4 c Soy milk
1/3 c Vegetable oil
3 tb Orange juice
1/2 ts Salt
1 1/2 c Whole wheat flour

Heat oil in a skillet Add the garlic onions
saute for 3 minutes. Add the carrots, celery, green
peppers mushrooms continue to saute for 5 minutes.
Season well with the herbs spices, including the
tamari.

Combine the mashed potatoes with the soy milk. Add
the saute to the potato mixture.

In a bowl, combine the oil, orange juice salt.
Gradually add the flour til lthe texture is moist
pliable. Roll the dough out on a floured board.
Place rolled dough in a rectangular casserole so that
the edges flop over the sides. Spoon the vegetables
into the centre of the dough. moisten the edges of the
dough seal into a loaf shape.

Place on a cookie shhet or leave in the casserole,
making sure that whatever you use is oiled to prevent
sticking. Bake for 40 minutes at 375F.

Serve with vegetables on the side, such as mashed
turnip, peas or beans, cabbage. Or whatever.

“The Cookbook For People Who Love Animals”

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Title: Vanilla Wafers
Categories: Cookies
Yield: 40 servings

1/2 c Butter; unsalted
1/2 c Crisco
2/3 c Sugar
1/2 ts Salt
2 ts Vanilla
2 Eggs
2 1/2 c Flour

In large bowl, use mixer to cream butter, crisco and sugar. Add salt and
vanilla, mix well. Add eggs one at a time, beating well after each. Stir
in flour, mix well. Drop by heaping teaspoonful, 2 inches apart on
ungreased cookie sheet. Flatten each. Bake in preheated 375~ oven for 8-10
minutes, or til edges are light brown. Remove from cookie sheet while
still hot.

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Sweet Onion Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Relishes Gifts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg onions — peeled
2 lg red bell peppers — seeded
2 c apple cider vinegar
3 c dark brown sugar
1 1/2 tbsps kosher salt
1/2 tsp cumin seeds

Using a food processor, coarsely chop the onions and peppers. Process only
two at a time, otherwise they turn into paste.
Mix all the ingredients in a large, heavy stockpot and cook over medium
heat together until onions begin to become translucent, about 15 minutes.
Prepare 8 half-pint jars, lids and rings according to manufacturer’s
instructions. Spoon the relish into the jars, filling to 1/2 inch from rim.
Clean the rims and seal according to manufacturer’s instructions. Process
sealed jars in boiling water for 10 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 1044 Calories; 1g Fat (1% calories from fat); 9g Protein; 265g
Carbohydrate; 0mg Cholesterol; 11762mg Sodium

Cheers, Sheri

Sheri McRae sherae@zeta.org.au
Our comedies are not to be laughed at.
– movie mogul Samuel Goldwyn

Title: LEMON SOY MARINADE
Categories: Sauces
Yield: 1 servings

3 tb Soy sauce
1 tb Ginger, fresh, or:
2 Garlic clove, minced
1/4 c Lemon juice
1/4 ts Ginger, ground

Combine, add meat and chill from 1 hour to overnight.
Make enough for about one pound of meat.

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