RICE URUGUAYAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rice
1 lb Beef, ground
2 Carrots (2-3 re size)
2 Potatoes, med
2 Onions
1/2 t Parsley, chopped
1 Garlic, small clove
1 1/2 c Water
Salt
Pepper

The vegetables must all be chopped up finely. Wash
the rice thoroughly. Combine all ingredients, except
the potatoes. Cook slowly for twenty minutes, then
add the potatoes and let everything continue to cook
slowly about an hour. Yield: 6 servings
From: Rice, 200 Delightful Ways to Serve It; copyright
1934 by Southern Rice Industry, New Orleans, La.

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Date: Tue, 19 Oct 93 14:49:30 CDT
From: mindy.s.mymudes@uwrf.edu

Lemon Meringue pie

CRUST
4 sheets phyllo dough
LEMON FILLING
1 1/2 cups water
6 tbsp cornstarch
1/2 cup honey
1/2 cup lemon juice
1 cup egg-white or fatfree substitute (it works well)
2 tblsp grated lemon rind
MERINGUE
6 egg whites
pinch of cream of tartar
2 tblsp honey

CRUST: Drape one sheet of dough across 9 or 10 inch pie plate. press into
plate, fold overhanging edges toward center, crumpling to fit. coat the top
with a misting of no-stick spray, repeat with rest of dough. bake at 375
for 5-7 minutes, or until golden, let cool on rack.

FILLING
in 2 qt saucepan, whisk together water and cornstarch until starch is dissolved
.
whisk in honey and lemon juice,. place over medium heat and cook, stirring
constantly , until mixture comes to a boil and runs clear. remove from heat
and slowly whisk in egg substitute. return to heat, and cook, stirring, until
thickened. add lemon rind. set aside to cool to room temp.

MERINGUE
place egg whites in a large bowl, beat until foamy. add cream of tartar,
continue beating until soft peaks form, drizzle in honey and beat til
stiff but not dry.

spread meringue over pie si that it covers the filling and touches crust on
all sides. make small swirls on merigue with back of spoon. broil
about 6 inches from heat until lightly browned, don’t let it burn. serve
at room temp. FromFeb. 1993 Prevention Mag.

Title: MINT WHITE CHOCOLATE MOUSSE
Categories: Mousse, Usenet
Yield: 4 servings

4 oz Chocolate, white
3 T Creme de menthe, green
1 c Cream, heavy
2 Egg whites
-(at room temperature)

Melt the white chocolate in a double boiler. When melted, stir in the
creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream. Let
cool.

Beat the egg whites until stiff, but not dry. Fold the
chocolate-creme-cream mixture into the beaten egg whites. THE MORE
CAREFULLY YOU FOLD, THE LIGHTER WILL BE THE MOUSSE.

Whip the remaining cream, until soft peaks form. Fold the egg
whites-chocolate mixture into the whipped cream. AGAIN, THE MORE AIR YOU
PRESERVE, THE LIGHTER THE MOUSSE. Spoon carefully into small bowls or cups
and chill for about two hours.

NOTES:

* Sinful and light mint chocolate mousse — This concoction is a variation
of another white chocolate mousse, which is a variation of a dark rum
chocolate mousse. It was invented for a friend’s birthday, which happens to
be on St. Patrick’s Day. We were sitting around the day before, planning
the celebration, and I offered to bring some white mousse. Someone
suggested it should be green, in honor of the occasion. I came up with the
perfect way to make green chocolate mousse….

: Difficulty: moderate, depending on folding and whisking skills.
: Time: 30 minutes.
: Precision: approximate measurement OK.

: Alan M. Marcum
: Sun Microsystems, Mountain View, California
: sun!nescorna!marcum

: Copyright (C) 1986 USENET Community Trust

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Title: PAPADAKIS STUFFED GRAPE LEAVES
Categories: Foreign, Appetizers
Yield: 8 servings

1 1/2 lb Ground lamb
1 lg Yellow onion; chopped fine
1 bn Parsley; chopped
1 bn Fresh mint; chopped
1 c Pine nuts
1/2 c Fresh lemon juice
1/2 c Olive oil
1/2 ts Oregano
1/2 ts -Salt
1/2 ts -Pepper
1 Jar grape leaves *
-Water (as needed)

*Note: Grape leaves should be washed and stems removed.

In a large bowl place the lamb, onions, parsley, mint, pine nuts,
lemon juice, olive oil, oregano, salt, and pepper. Mix the
ingredients together with your hands so that they are well combined.

Lay a grape leaf out flat. Place approximately 3 ounces of the lamb
mixture in the center of the grape leaf. Fold over the stem end.
Fold over the two sides. Roll up the grape leaf so that the mixture
is completely encased. Repeat this process until all of the meat
mixture is used.

Preheat the oven to 350 F. Line the bottom of a large baking dish
with approximately 10 grape leaves. Place the stuffed grape leaves
in the dish so that they are tightly packed. Cover the stuffed
graped leaves with water and bake them for 1 hour.

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9 via Karen
Mintzias, I-Cooking

MMMMM

Title: Black Bean Rice Salad
Categories: Salads, Main dish, Low-fat, Vegetarian, Ovo-lacto
Yield: 4 servings

2 c Cooked rice
– cooled to room temperature
1 c Cooked black beans
1 c Chopped fresh tomato
2 oz Cheddar cheese (optional)
— shredded
1 tb Snipped fresh parsley
1/4 c Light Italian dressing
1 tb Fresh lime juice
Lettuce leaves

Combine rice, beans, tomato, cheese (if desired), and parsley in large
bowl. Pour dressing and lime juice over rice mixture; toss. Serve on
lettuce leaves.

Each serving provides:
* 209 calories
* 7.4 g. protein
* 0.7 g. fat
* 45.1 g. carbohydrate
* 3.2 g. dietary fiber
* 560 mg. sodium
* 0 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is
used for calculation.

Source: “Light, Lean Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: SMOKED CORN STUFFED PEPPER
Categories: Main dish, Vegetarian, Ovo-lacto
Yield: 8 servings

8 lg Green peppers 1 md Onion; chopped
1 1/4 ts Salt; divided 1 c Chopped walnuts
1 ts Ground black pepper 4 oz Canned chopped green
chilies
3 c Cooked rice 1/2 ts Liquid smoke
15 oz Canned black beans 1/2 ts Ground cumin
— drained and rinsed 2 oz Monterey Jack
w/jalapenos
11 oz Canned Mexican-style corn — shredded. (Optional)
— drained

———————————-GARNISH———————————-
Jalapeno pepper slices

Cut a thin slice from stem end of each pepper; remove seeds and membranes;
rinse. Cook peppers 5 minutes in enough boiling water to cover; drain.
Season inside of peppers with 1 teaspoon salt and black pepper; set aside.
Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and
remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper;
stand upright in 13 x 9-inch baking pan. Cover pan with foil; bake at 350
degrees F. for 20 minutes. Remove cover, sprinkle peppers with cheese.
Cook
an additional 5 minutes or until cheese is melted. Garnish with jalapeno
pepper slices.

Microwave Oven Instructions: Cut a thin slice from the stem end of each
pepper; remove seeds and membrane and rinse. Season with 1 teaspoon salt
and black pepper; set upside down on a paper towel to drain. Combine rice,
corn, onion, walnuts, chiles, liquid smoke, cumin and 1/4 teaspoon salt in
13×9-inch microproof casserole. Cook on HIGH 2 minutes. Spoon 1 cup
mixture into each pepper; place them back in casserole. Pour 1/4-inch
water
in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM
(50% power) for 7 minutes. Uncover and sprinkle cheese on top of each
pepper. Microwave on HIGH 1 minute. Garnish with jalapeno pepper slices.

Each serving provides: * 293 calories * 10.1 g. protein * 10.4 g. fat *
43.8 g. carbohydrate * 5.2 g. dietary fiber * 0 mg. cholesterol * 465 mg.
sodium.

[Karen’s note: The nutritional information obviously does not count the
Jack cheese, which is an OPTIONAL ingredient.]

Source: “Veg-able Rice” Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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HAZELNUT COOKIES

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites
1 1/2 c Hazelnuts — finely ground
3/4 c Superfine sugar
1 Lemon’s peel — finely grated
1/2 ts Ground cinnamon
10 Candied cherries — quartered

Preheat oven to 350 F (175 C). Line several baking sheets with rice
paper. In a medium-size bowl, beat egg whites until soft peaks form.
Very carefully fold hazelnuts, sugar, lemon peel and cinnamon into egg
whites until mixture is smooth. Spoon into a piping bag fitted with a
3/4-inch-plain tip. Pipe small circles, about 1-1/2 inches in diameter,
onto prepared baking sheets, spacing well apart. Place a cherry quarter
in the center of each circle. Bake 20 minutes or until very lightly
browned. Remove from oven; leave cookies on baking sheets until cool.
When cool, remove cookies and peel paper off each one.

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Title: Broccoli and Mushroom Dip
Categories: Relishes Appetizers Low-cal 999
Servings: 1

2 c Broccoli, chopped 1 T Vegetable oil
1 ea Garlic clove 1/2 ea Onion, chopped
1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat
1/4 c Yogurt, low fat plain 1 pn Salt, pepper

Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper
to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
cups.
Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.

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Monte’s Conch Fritters w/Mustard Sauce No. 3494 Yields 30 Fritters

1 Lb Conch Meat MUSTARD SAUCE:
2 Red Bell Peppers 3 Tbls Mayonnaise
2 Green Bell Peppers 1 Tbls Prepared Mustard
2 LARGE Sweet Onions 1 tsp Lemon Juice
1 Tbls Cayenne – Salt
2 tsp Old Bay Seasoning – Black Pepper, Ground
1 Egg
2 1/2 Cups Self Rising Flour

Preheat the oil in the deep fryer.
Rinse the conch meat.
Discard the orange fin and the foot.
Use a food processor to chop the meat.
Remove the seeds and membranes from the peppers.
Peel the onions.
Chop the onions and peppers into medium size pieces.
Place the chopped meat and vegetables in a mixing bowl.
Add the seasonings and the egg.
Mix in the flour.
Roll into 1 1/4 " balls.
Deep fry, adding one fritter at a time to the hot oil and waiting several
seconds before adding the next up to a maximum of five cooking at any one
time.
Fry until golden and light (about 5 minutes each).
Add another fritter after removing each cooked fritter.
Drain.
Serve with the mustard sauce.
Prepare the sauce by combining the ingredients and adjusting salt and pepper
to taste.

Title: Incredibly Creamy Chocolate (Tofu) Pie
Categories: Veg-cook, Sept.
Yield: 8 servings

1 10 oz. pk. Sunspire
Chocolate Chips or Carob
Chips
2 10 5 oz. pks. Mori-Nu Silken
Tofu (Firm)
3 T Light honey
1 9″ Pride O’the Farm Graham
Cracker or Cookie Pie Crust

Heat Sunspire Chips in a double boiler or pan sitting in water until
smooth. Add honey. In a blender or processor blend Mori-Nu Tofu until
smooth. Add the chocolate/honey mixture to tofu and whip until creamy.
Pour filling into Pride O’the Farm Pie Crust. Chill over night. Slice and
serve.

c1990 Morinaga Nutritional Foods, Inc.

From: jschwarz@csd4.csd.uwm.edu (Joy Schwarz). rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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