Title: Zucchini and Walnut Cake
Categories: Cakes, Ceideburg 2
Yield: 8 servings

1 1/2 c Walnut pieces
2 md Zucchini, unpeeled, ends
-trimmed
1/4 c Cornstarch
1/4 c Brown rice flour
1 ts Baking powder
pn Salt
3 lg Eggs
3/4 c Sugar
2 tb Diced candied lemon peel,
-finely minced
Powdered sugar

The next three recipes are for cakes made without wheat flour. This
first one uses rice flour, but no wheat.

Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan,
line the base with a circle of baking parchment and butter the
parchment. Using a nut mill, grind walnuts to flour and set aside.
Using the same nut mill, grind zucchini into fine shreds. There
should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and
press out the liquid. Combine cornstarch, rice flour, baking powder
and salt; set aside.

Beat eggs with sugar until lemon-colored and very thick. A lifted
beater should leave a slowly dissolving trail of batter. Using a
large rubber spatula, lightly fold in grated walnuts and minced lemon
peel, as though mixing a souffle. Fluff up zucchini shreds and fold
in. Sift cornstarch-flour mixture over batter and quickly fold in,
retaining as much volume as possible.

Pour into prepared pan (the batter will be loose) and bake for 40
minutes, until a tester comes out dry. Let cool in pan for 10
minutes before unmolding onto a rack. Peel off paper, reverse onto
rack right side up, and let cool completely.

Dust with powdered sugar before serving.

Serves 8.

PER SERVING: 295 calories, 7g protein,35g carbohydrate, 16 g fat (2 g
saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.

From an article by Jacquiline Mallorca, San Francisco Chronicle,
2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

MMMMM

GREEK POTATO SALAD WITH DRIED TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb (3 medium) potatoes
— uniform in size,
— cut into 1/4-inch slices
1 c Dried tomato halves
– (1 1/2 ounces)
-halved with kitchen shears
—–LEMON DRESSING—–
1/4 c Olive oil
1/4 c Water
2 1/2 tb Lemon juice
1 lg Garlic clove — pressed
1 tb Chopped fresh oregano — OR..
1 t -Dried oregano leaves
1 t Salt
1/2 ts Pepper
1 c Sliced seedless cucumber
1/2 c Sliced red onion
1 c Crumbled feta cheese
1/2 c Greek olives
-OR- pitted ripe olives

In 2-quart saucepan over medium heat, cook potatoes,
covered, in 2 inches boiling water until tender, about
12 minutes; drain and set aside. Meanwhile, in small
bowl, cover tomatoes with boiling water; set aside 10
minutes while you prepare dressing. Thoroughly drain
tomatoes and pat dry with paper towels. Add potatoes,
tomatoes and cucumbers to bowl containing dressing;
toss to coat. Mound potato mixture on plate. Arrange
onion, cheese and olives on top.

Lemon Dressing: In large bowl whisk together all
dressing ingredients.

Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice
Cream with Honey and Toasted Walnuts

Nutritional Information Per Serving: 450 calories; 30
g fat; 60 mg cholesterol; 1750 mg sodium; 35 g
carbohydrate; 4 g fiber; 14 g protein.

Source: The Potato Board

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Hummus

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sesame oil
1 small onion — chopped
1 clove garlic — minced
1 can garbanzo beans — drained
2 tablespoons sesame seeds — toasted lightly
1/2 cup sesame butter
1/4 cup fresh lemon juice
1/2 teaspoon turmeric
1/4 teaspoon salt

Saute onions and garlic in sesame oil until just tender. Puree
beans in food processor. Add onions, garlic, and remaining
ingredients and blend until desired consistency. More sesame oil
may be added if mixture is too thick. Garnish with parsley and
additional toasted sesame seeds, if desired.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with toasted pita triangles.

GOOSEBERRY RELISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Gooseberries
1 c Brown sugar
1 1/2 c Raisins
1 Onion, peeled and sliced
3 tb Salt
1/4 ts Cayenne pepper
1 t Mustard
1 t Ginger
1 t Turmeric
1 qt Vinegar

Chop gooseberries, raisins, and onion. Add other
ingredients. Heat slowly to boiling. Simmer 3/4 hour.
Stir frequently. Rub through coarse sieve. Reheat.
Harriet Hinzinga, Pella, IA.

– – – – – – – – – – – – – – – – – –

about 3 c. of cooked black beans
about a 1/2 of a red pepper, diced
1-2 stalks of celery, diced
about 1-2 T. of chopped onion
1 small can of mandarin oranges, chopped
juice of 1 orange (several tablespoons)
1 T. cider vinegar
1 t. honey
1/2 t. each oregano and cumin (start with 1/4 t. and add more if you like it)
salt and pepper to taste

I tossed all the fruits and vegies together. Squeezed the orange over
and added the spices. Taste here. If it doesn’t have enough flavor,
add the vinegar. I however went overboard on the vinegar and had to add
the honey to compensate. I let it marinate overnight in the frig.

KETTLE RIVER GAZPACHO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 Tomatoes, peeled, seeded and
-coarsely chopped
1/2 Green pepper, seeded a
-diced
1 Clove garlic, finely chopped
1 sm Onion, finely sliced
1/2 English cucumber, peeled and
-chopped
4 tb Finely chopped mixed fresh
-herbs such as chives,
-parsley,oregano,
-Chervil.
2 tb Olive oil
10 tb Chili sauce
2 tb Lemon juice
1/2 c Tomato juice

Mix all the ingredients together. Heat gently over
medium heat. Serve with hot crusty bread. Can be
served chilled or at room temperature.

BREAD PUDDING MADE WITH FRENCH BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Stale, dense, french bread
4 tb Butter, softened
1/2 c Dried cherries or raisins
3 Large eggs
2/3 c Plus 2 tb sugar
4 ts Vanilla extract
1/2 ts Almond extract
1 pn Salt
4 c Milk, heated
1/4 ts Cinnamon

Slice bread 1/2″ thick. Butter 1 side of each slice.
Butter 1 1/2 qt. shallow baking dish. Arrange one half the bread,
buttered side up, in single layer in dish. Sprinkle with cherries or
raisins. Top with another layer of bread slices. Whisk eggs, 1/2 cup sugar
and vanilla and almond extracts, and salt in bowl. Whisk in hot milk. Pour
custard over bread.
Press bread into custard. Let stand 30 minutes.
Press again. Preat oven to 350 degrees. Place baking dish in larger
baking pan. Combine remaining sugar and cinnamon in bowl. Sprinkle over
pudding. Pour boiling water in large pan halfway up side of dish. Bake 45
to 50 minutes until golden. Serve warm with cream.

– – – – – – – – – – – – – – – – – –

Title: Crock Pot Stuffed Peppers
Categories: Peppers, Potato, Beef, Hamburger, Corn
Yield: 1 servings

7 sm Green and/or red peppers 1/2 ts Garlic salt
-(tops removed and seeded) 1/4 ts Pepper
10 oz Pkg. frozen corn 1 c Shredded cheese (I use
1 lb Ground chuck (browned and -Cheddar or Swiss)
-drained) 1/2 ts Worcestershire sauce
1 8 oz. can tomato sauce 1/4 c Chopped onion
1/4 ts Salt 2 tb Ketchup

Wash peppers and drain well. Combine all remaining ingredients *except*
ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 T water
in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top
of peppers. Cover and cook on low 7-9 hours or high 3-4 hours. Shared by
Sonya Whitaker From: Pat Stockett Date: 01-07-95

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Title: Fajita Burgers
Categories: Meats
Yield: 4 servings

1 T Olive oil
1 Onion,small red,chopped
1 Bell pepper,small,chopped
1 Garlic clove,minced
1 1/4 lb Ground chicken or turkey
1 T Lime juice
1 t Chili powder
1 t Salt
4 Flour tortillas
1 c Salsa
Guacamole

1. Prepare a hot fire in a grill. In a large skillet, heat oil. Add
onion and red pepper and cook over medium heat, stirring often, until
vegetables are lightly browned, about 4 minutes. Add garlic and cook
1 minute. Remove from heat and let cool slightly.

2. In medium bowl, combine cooked vegetables, ground chicken, lime
juice, chili powder and salt. Using wet hands, form into 4 ovals
about 2″ wide and 4 1/2″ long.

3. Place patties in center of oiled grill set 4-6″ from coals. Cook,
turning once, until browned, about 4 minutes. Transfer burgers to
outside edge of grill and continue grilling, turning once, until
burgers are cooked through and meat springs back when pressed lightly
with a finger, 8-10 minutes. Meanwhile, wrap tortillas in aluminum
foil and place on sides of grill to heat through.

4. Place warm tortillas and bowls of salsa and guacamole on table.
Let each guest place a burger on a tortilla, top with salsa and
guacamole, roll up and enjoy.

MMMMM

Title: Roquefort Biscuits
Categories: Breads, Cheese
Yield: 36 Servings

1 c Self-raising flour
1/2 c Butter; well-chilled
2 oz Roquefort
-OR other blue-veined cheese
2 oz Cheddar cheese; shredded
1/2 c Sesame seeds
Cucumber slices
Cherries

Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter
until mixture resembles coarse crumbs. Crumble in Roquefort cheese;
sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients
to form a dough. Cover and refrigerate. Place sesame seeds in a dry
skillet, stir over medium heat until golden. Remove from heat; cool.
Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape chilled dough
into 36 equal balls. Toss each ball in toasted sesame seeds, pressing
balls flat to coat well with seeds. Arrange balls on greased baking sheets
and press lightly with a fork. Bake 10 minutes or until golden around
edges. Cool on racks and store in an airtight container. To serve, arrange
on a plate and garnish with cucumber and cherries. Makes 36.

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