WILD RICE RED ONION SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Raw wild rice
1 t Salt
2 lb Red onions
3 tb Olive oil
1 tb Sugar
2 tb Unsalted butter
1 t Crushed dried rosemary
1/2 ts Freshly ground black pepper
1/2 c Dry white wine
1 qt Chicken stock
1 c Parmesan cheese — freshly
-grated

1. Wash the wild rice by placing it in a 1-quart
saucepan filled with water. Stir the rice around in
the water until the liquid darkens. Drain the rice
through a sieve.
Rinse the saucepan and add 1-1/2 cups of water and
1/2 teaspoon of the salt. Bring to a boil and add the
rice. Turn the heat to low, cover the saucepan, and
simmer for 30 to 35 minutes until the liquid has
evaporated.
Check the rice several times while it is cooking
and fluff it with a fork. Set aside, still covered,
until it is time to add it to the soup.

2. Peel and slice the onions. They should be about
1/8″ thick. Slice them on the bias to avoid rings.

3. In a 2-quart saucepan, heat the olive oil. Add
the onions and the remaining 1/2 teaspoon of salt.
Toss to coat the onions with the oil. Cover, and over
low heat, “sweat” the onions for 20 minutes. During
this time, the onions will become limp and give off
their liquid.

4. Remove the cover and turn the heat to medium. Add
the sugar, butter, rosemary, and black pepper. Toss
to mix. Continue cooking uncovered foir another 15
minutes or so until the onions are very lightly
browned. Begin warming your soup plates.

5. Increase the heat and add the wine. Bring to a
full simmer and cook until the wine has almost
evaporated. Stir to make sure that the onions do not
burn.

6. Add the chicken stock, cover, and simmer for 10
minutes. Just before serving, add the wild rice and
cook only long enough to heat the rice.

7. Serve the soup in heated soup plates, sprinkling
each serving with 2 tablespoons of the Parmesan cheese.

_The Country Gourmet Cookbook_ Sherrill Gil Roth,
1981 Workman Publishing Company ISBN 0-89480-188-0
Typos by Jeff Pruett Received by post from Gail
Dale Shipp / Baltimore Cooking Echo Picnic ’95

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Noodle Kugel

Recipe By : Vegetarian Celebrations
Serving Size : 6 Preparation Time :1:15
Categories : Jewish Meatless
Rosh

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
** To make 6 to 8 servings **
1/2 pound cooked egg noodles — medium width
1 pound part-skim ricotta cheese — or farmers
16 ounces crushed pineapple — drained
2/3 cup raisins — dark or golden
1 medium sweet apple — peel core grate
2 tablespoons reduced-calorie margarine — melted
1 cup light brown sugar — packed
1 teaspoon vanilla extract
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Cook the noodles in plenty of simmering water
until they are done, then drain. In the meantime, combine the remaining
ingredients in a mixing bowl. Stir in the cooked noodles. Transfer the mixture
to an oiled, shallow 9×13-inch casserole dish. Bake for 45 to 50 minutes or
until the top begins to brown and look crisp. Let stand 15 minutes before
serving. (c) 1996 by Nava Atlas. “Vegetarian Celebrations: Festive Menus for
Holidays and Other Special Occasions.” NY: Little, Brown and Company.
[mc-recipe: patH 30 Sep 96]

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Title: Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
Categories: Appetizers, Beef
Yield: 6 servings

———————————MEATBALLS———————————
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegatable oil

———————————–SAUCE———————————–
1 tb Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped
2 tb Adobo sauce (from chiles)
1/2 c Beef broth

——————————-TORTILLA CUPS——————————-
6 Flour tortillas (6 inch)
Vegatable oil for frying
Chopped lettuce

MEATBALLS: Combine all the meatball ingredients, except the
oil, and mix well. Form into 1 1/2-inch balls. Brown the
meatballs in the oil, remove, and keep warm. SAUCE: To make
the sauce, add the oil to the pan and saute the onion and
garlic until soft. Add the remaining sauce ingredients, bring
to a boil, reduce the heat, and simmer for 15 to 20 minutes
until the sauce is thickened. Place the sauce in a blender or
food processor and puree until smooth. Return the sauce to the
pan, add the meatballs, and heat through. TORTILLA CUPS: To
make the tortilla cups, pour the oil to a depth of 3 inches
and heat to 375 degrees. Place a tortilla in the oil and let
it float for a couple of seconds. Press the center into the
oil with a can or ladle to form a bowl and fry until crisp,
remove, and drain. To serve, place the lettuce in each of the
tortilla cups, top with the albondigas, and serve.
—–

Apple Bean Bake

Recipe By : Randall’s Bean Recipe/Bob b1744
Serving Size : 8 Preparation Time :0:00
Categories : Apples Beans/Legumes
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
48 ounce jar Great Northern beans — drained
4 tablespoons butter or margarine
3 cups tart cooking apples — peeled, cubed
1/2 cup chopped onion
3/4 cup light brown sugar
1/2 cup catsup
1 teaspoon cinnamon
1 teaspoon salt — or to taste

Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or
until apples are tender, stirring occasionally. Add brown sugar nad stir
until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart
casserole. Pour apple mixture over beans and mix well. Bake in a preheated
375° oven for 1 hour.

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Monterey Bean Bake

Recipe By : The Quaker® Oats Company
Serving Size : 6 Preparation Time :0:10
Categories : Bean Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
15 ozs dark red kidney beans — drained and washed
2 c frozen corn kernels — thawed
1/4 c low-fat Monterey Jack cheese — grated
8 ozs no-salt-added tomato sauce
1/2 c red and green bell peppers — chopped
1/2 c onions — chopped
—-Topping—-
1/2 c cornmeal
1/2 c skim milk
1 egg white — whipped
1/2 c low-fat Monterey Jack cheese — grated

Preheat oven to 350. Prepare a 8″ square dish with cooking spray; set
aside. In a mixing bowl, combine beans, corn, 1/4 cup cheese, tomato
sauce, bell peppers, and onions. Pour into prepared dish. In another
mixing bowl, combine corn meal, milk, and egg white. Pour over bean
mixture. Bake 40 minutes. Sprinkle with remaining cheese and
continue to bake for 2 minutes or until cheese melts.

– – – – – – – – – – – – – – – – – –

Per serving: 268 Calories; 6g Fat (20% calories from fat); 18g
Protein; 37g Carbohydrate; 20mg Cholesterol; 484mg Sodium

Title: Potato Pups
Categories: Potatoes, Kids
Servings: 6

8 Hot dogs
2 c Mashed potatoes
1/2 ts Dry mustard

From: Grandma Sheila, COOKING echo

Split hot dogs the long way not quite all the way through. Fill split
opening with mashed potatoes mixed with dry mustard. Sprinkle the top with
paprika. Bake in 375 degree oven for about 15 minutes or until heated
through and slightly browned on top. Can also be topped with some grated
cheese (cheddar or parmesan).

These make a great lunch or dinner for kids. Mine used to ask for them
regularly – still do now that they are grown.

MMMMM

Bitters Butter

Recipe By : Angostura Bitters Recipe Booklet
Serving Size : 3 Preparation Time :0:00
Categories : Sauces And Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter or margarine — softened
4 drops angostura bitters

Mix bitters with softened butter and re-chill. Especially good with
carrots, french-cut green beans, brussels sprouts, napa cabbage and baby bok
choy.

from P Hanneman via mc-recipe May 96

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Title: HORSEY SAUCE
Categories: Vegetarian, Sauces
Yield: 4 servings

1 tb Water
8 oz Silken tofu
1 ts Freshly grated horseradish
1/3 ts Dry mustard
1 ts Honey
2 ts Olive oil

Place all ingredients in a blender. Puree on high
until smooth and creamy.

Serve as a dipping sauce with turnip chips.

Per serving (1/4 cup): 71 cal, 5 g prot, 5 mg sod, 3 g
carb, 5 g fat, 0 chol, 106 mg calcium

Hint: If using preserved or creamed horseradish, you
may want to increase the amount used. Remember that
horseradish is rather pungent–so add according to
your taste.

From _Vegetarian Gourmet_, Winter 1992

—–

1/2 c. finely chopped onion
1/4 c. finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 c. chicken broth
1 lb. grated Cheddar cheese
1 c. heavy cream
1/4 tsp. Tabasco
Popcorn, for garnish

Saute carrots and onions in butter. Stir in flour, cook on low
heat 3 or 4 minutes, but don’t brown. Stir in paprika, mustard,
beer, and chicken broth. Use wire whisk until smooth. Add cheese,
bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
Remove from heat and fold in heavy cream. Add Tabasco and serve
with popcorn. Serves 6.

JOLLY JUMBUCK IN A TUCKERBAG

Recipe By : Mimi Hiller
Serving Size : 4 Preparation Time :0:00
Categories : Australian Lamb/Mutton
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lamb rack
1/4 cup chopped onion
1/2 teaspoon dried mint leaves or 2 leaves fresh mint
1/2 teaspoon dried rosemary or 1 sprig fresh
1/2 teaspoon dried parsley or 1 sprig fresh
1 egg
1/2 cup bread crumbs
1/2 teaspoon Worcestershire sauce
Salt
Freshly ground pepper — to taste
2 tablespoons veg. oil
1 pkg. frozen puff pastry — thawed
1 egg yolk
1 tablespoon milk

Trim fat from lamb and cut meat into cubes. Chop meat with onion and herbs
in food processor. Add egg, bread crumbs, Worcestershire sauce, salt and
pepper. Mix together. Form lamb into 4 patties. Put oil in frying pan and
when hot, sear patties on both sides. Do not cook through. Cool patties on
paper towels and allow to stand in refrigerator until cool to the touch.
Roll thawed pastry dough to 1/8″ thick. Cut pastry into 4 circles
approximately 8″ in diameter. Place a cleaned rack bone into top of each
patty and place patties in center of puff pastry circles. Draw up sides of
pastry circles around bones. Cut a small space into top of “bags” for steam
to vent. Tie the top of each “bag” with a piece of cooked spaghetti. Place
pastry bags on lightly greased cake racks over a baking sheet. Make an egg
wash using 1 egg yolk and 1 T. milk. Brush mixture on bags. Bake in 450F
oven for 10 to 15 minutes. Serve immediately on warmed plate with mixed
vegetables.=20
Serves 4.

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NOTES : The name comes from a line in “Waltzing Matilda” so if it sounds
familiar, that’s why. (“What’s that jolly jumbuck you’ve got in your
tuckerbag?”)=20