Feta Greens

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Vegetables Vegetarian Main Dishes Pasta, Rice
Grains

Amount Measure Ingredient Preparation Method
2 large sweet onions such as vidalia
olive oil
2 pounds fresh spinach OR
mixed bitter greens such as swiss chard
3/4 pound feta cheese preferably greek
12 ounces elbow macaroni white or whole wheat
boiling water

Chop the onion coarsely; set aside. Pick over the greens, wash and
tear into large pieces; set aside in a colander. Dice feta cheese.
Bring a large pot of water to boil for the macaroni.

Begin to cook the macaroni; do not drain. In a dutch oven, heat olive
oil; add chopped onions and saute until soft. Do not brown. Add
greens and cover pot; cook for several minutes, stirring once or
twice, until spinach is cooked down. Add feta cubes and cook,
stirring constantly, until feta is completely melted. As soon as
macaroni is al dente, lift pasta with a strainer or large slotted
spoon directly from the pasta water into the spinach and feta mixture.
Stir to combine well; the spinach has a tendency to clump.

‹‹‹‹‹

Here is another spinach recipe. We’ve never tried this one, but what
could be bad? We *love* pesto.

Bean-Stuffed Cabbage Rolls

Recipe By : Bobbi Hinman in the Meatless Gormet
Serving Size : 6 Preparation Time :1:45
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage
–SAUCE–
12 ounces tomato sauce
6 ounces tomato paste
1 cup onion — finely chopped
2 cloves garlic — crushed
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
–FILLING–
1 pound white beans, canned
1 cup onion — finely chopped
1 cup brown rice, cooked
1 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

Carefully reomove 12 large outside leaves from the cabbage. Place leaves in a
large pot of boiling water and boil 5 minutes. Remove leaves from water, place
in a colander, and run under cold water for a few minutes. Drain.

To prepare sauce: combine all sacues ingredients in a small saucepan. Bring
to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15
minutes.

To prepare filling: place beans in a large bowl. Mash slightly with a fork or
potato masher. Add remaining filling ingredients and mix well.

To assemble: preheat oven to 350 degreesF.
Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray.
Divide filling evenly and place each portion near the base of a cabbage leaf.
Roll leaves up tightly, folding in the sides as you roll. Place rolls stem
side down in prepared pan. Spoon sauce evenly over rolls.

Cover Tightly and bake 1 hour.

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LAMB, RAISIN, BEAN POLOV

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Asian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried white beans
1 t Salt
2 c Basmati rice
1/4 c Olive oil
1 3/4 lb Lamb boneless cubed 1″
1 c Onion chopped coarsely
1/2 ts Saffron threads crushed
2 tb Water warm
1 c Lamb stock or beef stock
1/4 c Cinnamon ground
1/4 ts Turmeric ground
1/4 ts Nutmeg grated fine
15 tb Butter melted
1/2 c Raisins
12 ea Dates pitted diced 1/4″
1/4 c Water
—–EGG CRUST—–
4 ea Eggs large
1 c Basmati saffron rice

EGG CRUST DIRECTIONS:
Beat the eggs in a large bowl mix with the rice. Set aside until
needed. POLOV DIRECTIONS:
Soak the beans overnight. rinse them well and place in a large heavy
pot. Add 3 cups of water and bring to a boil. Reduce heat, cover,
simmer for 1 hour being sure to skim often. Rinse the 3 cups of rice
then place in a large bowl. Barely cover with lukewarm water, add 1
teaspoon salt, then let rice soak for 1 hour. Drain beans and set
aside. Heat oil in a large skillet, add the meat, onions, garlic,
brown meat and onions/garlic for approx. 10 minutes.
Mix the saffron with 2 tablespoons of water add to the meat, season
wioth salt pepper to taste, add the stock, cinnamon, turmeric,
nutmeg, etc. bring to a boil, reduce heat to low, cover, and simmer
for 1 1/2 hrs. Heat 3 tablespoons of butter in a small skillet
overmedium-low heat, add the raisins dates and cook until softened.
remove form heat set aside. Bring 3 qts. of water to a boil in a
large pot add salt pour in the rinsed rice, allow to boil while
stirring for 8 minutes. Remove from heat and drain. The rice will
still be hard and not completely cooked. Rinse with cold water. Mix 4
tablespoons of melted butter 1/4 cup of warm water, pour into a
large heatproof, flat-bottomed, casserole with a tight-fitting lid.
Place the crust into the casserole being sure that it covers the
bottom completely. Spread 1 cup of rice over the crust, then alayer
of meat then a layer of beans, then a lyer of dtes raisins repeat
until all ingredients have been used.Top with remianing rice then
drizzle 5 tablespoons of butter over this layer of rice. Pour the
remaining stock over the this layer of ruce as well. Poke 6 -7 holes
into the top layer of rice with the handle of a woodedn spoon.
Wrap the casserole lid with a linen or cotton cloth. Be sure not to
use a terry cloth towel as it will absorb the steam. Place the lid
tightly on the casserole and cook over a med-high heat for 5 minutes,
reduce rthe heat to low and steam the casserole for 40 minutes.
Stir the remaining butter in a small bowl with the remaining saffron.
remove the polov from the heat, let stand for 5 minutes, remove 1 cup
of rice form the top layer of the polov and toss with the
saffron-butter mixture then replace on the top of the polov.
serve at once.
* NOTE: In other parts of Central Asia this dish is made with red
beans and I have it made with beef, horse, camel, chicken, and venison
for the meat instead of the lamb. It is excellent anyway it comes.

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Title: CHOCOLATE CRINKLE COOKIES (1)
Categories: Cookies
Yield: 72 servings

1/2 c Vegetable oil
4 Chocolate squares,
– unsweetened, melted
2 c Sugar
4 Eggs
2 ts Vanilla extract
2 c Flour, sifted
2 ts Baking powder
1/2 ts Salt
1 c Nuts, crushed
1 c Confectioners’ sugar

Combine oil, chococlate, and sugar. Add eggs one at a time, beating well
after each addition. Add vanilla. Stir flour, baking powder and salt into
oil mixture. Add nuts.

Chill for several hours or overnight.

Roll dough into balls by teaspoonfuls. Roll into confectioners’ sugar.
Place 2 inches apart on greased baking sheet. Bake at 350 degrees for 10 to
12 minutes. Do not overbake. Yields 6 to 7 dozen cookies.

From:National Grange, Family cookbook , 1979

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EASY CHICKEN RAVIOLI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Ground raw chicken or turkey
1 8-oz container soft-style
Cream cheese with chives
And onion
1/4 c Shredded carrot
20 3 1/2″ wonton wrappers
1 tb Cooking oil
Marinara sauce or spaghetti
Sauce, warmed

Stir together chicken or turkey, cream cheese, and
carrot in a medium mixing bowl; set aside.

Place about 1 Tbsp of filling in the center of each
wrapper. Brush edges with water. Fold one corner
over to the opposite corner, forming a triangle. To
seal, press edges together or use a pastry wheel.

Bring a large amount of water and the cooking oil to
boiling in a Dutch oven. Drop ravioli into the water.
Reduce heat and simmer, uncovered, for 3 to 4 minutes
or till no pink remains in the chicken or turkey.
Remove ravioli with a slotted spoon. Drain on paper
towels. Divide ravioli among 4 serving plates. Ladle
warm sauce over ravioli.

To freeze, place uncooked ravioli in a freezer
container; seal, label, and freeze for up to 3 months.
To cook frozen ravioli, drop into boiling water as
directed above, cooking for 5-6 minutes.

– – – – – – – – – – – – – – – – – –

ZUCCHINI STUFFING CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Shredded carrots
1/2 c Onion, chopped
6 tb Butter
2 1/2 c Herbed stuffing cubes
1 cn Condensed cream of chicken
Soup
1/2 c Sour cream
4 md Zucchini, cut 2 inch thick

Contributed to the echo by: Monica Pefley Zucchini
Stuffing Casserole Cook zucchini in a little boiling
water until tender. Drain. Saute carrots and onions in
4 Tbsp butter until tender. Remove from heat, stir in
1-1/2 cup stuffing cubes, soup, and sour cream. Gently
stir in zucchini. Turn into a casserole dish. Melt
remaining butter and combine with remaining stuffing
cubes. Toss lightly and spoon onto top of casserole.
Bake uncovered 30-40 minutes at 350 degrees. Serves
6-8.

– – – – – – – – – – – – – – – – – –

Title: Lentil Loaf (Ovo)
Categories: Lowfat, Powter, Prodigy, Dec.
Yield: 5 servings

2 c Lentils
6 c Water
1 ts Salt
1 ts Pepper
1 ts Garlic salt
1 ts Celery salt
1 c Fat free saltine crackers; c
1 c Tomato sauce
1 md Green bell pepper; diced
2 Egg whites
1 tb Parsley; fresh

Recipe by: Susan Powter Cook lentils in 6 cups water
for approximately 20 minutes until soft, but not
mushy. Drain water. Combine seasonings, saltine
crackers, tomato sauce, green bell pepper and egg
whites. Place in loaf pan and cook at 350 for
approximately 1 hour 15 minutes or until brown on top
and the juices have cooked away. Optional:Top with
additional tomato sauce and fresh parsley before
cooking. :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

Title: Black-Bottom Strawberry Pie
Categories: Desserts, Pies
Yield: 8 servings

———————————–CRUST———————————–
21 Shortbread cookies (5 oz)
2 T Packed brown sugar
3 T Butter or margarine, melted

——————————CHOCOLATE LAYER——————————
1/2 c Heavy (whipping) cream
1 c Semisweet chocolate chips

————————-STRAWBERRY GLAZE FILLING————————-
1 c Granulated sugar
3 T Cornstarch
1/2 c Water
1/4 c Stawberry jam
2 T Lemon juice
2 pt Strawberries, hulled (24 oz)

CRUST: Lightly grease 9-inch pie plate. Process cookies and brown sugar
in a food processor until finely crushed and blended. Add butter and
pulse just until crumbs are moistened. Press evenly and firmly over
bottom and sides of pie plate. Place in freezer to firm up crust.

CHOCOLATE LAYER: Heat heavy cream in a small saucepan (or microwave) just
until steaming hot. Remove from heat and add chocolate chips. Let stand
1 to 2 minutes, then stir until chocolate melts and mixture is thick and
well blended. Spread evenly over bottom of pie crust. Refrigerate (or
freeze) to firm up chocolate.

GLAZE AND FILLING: Mix sugar and cornstarch in a medium saucepan. Stir
in water, jam and lemon juice. Add 1 cup berries (save prettiest ones for
top of pie) and mash in the saucepan with a potato masher. Bring to a
gentle boil over medium heat, whisking constantly. Boil 6 to 7 minutes,
whisking occasionly, until mixture is thick and syrupy. Remove from heat
and let cool slightly.
Meanwhile drain remaining berries, hulled side down, on paper towels.
Pat dry. Pour about 1/3 of the glaze over the chocolate layer. Spread
with a pastry brush to cover. Top with strawberries, points up. Pour
remaining glaze over berries, using a brush to coat each berry.
Refrigerate at least 1 hour to set glaze.

Reprinted from Woman’s Day magazine : June 4, 1996 issue.
Per serving: 449 cal, 3 g pro, 69 g carb, 20 g fat

—–

Title: Lemon Tea Loaf
Categories: Bread, Ww, Genie
Yield: 2 servings

2 1/4 c All-purpose flour
2 ts Double acting baking owder
2 tb Grated lemon peel
3/4 c Granulated sugar
1/2 c Whipped butter
2 Eggs
1/4 c Margarine
1/3 c Whole milk
…Garnish:
6 Thin lemon slices

nonstick cooking spray; set aide. Into medium mixing bowl sift
together flour and baking powder; stir in lemon peel and set aside.
In large mixing bowl combine sugar, butter, eggs, and margarine and,
using electric mixer at medium speed, beat until combined; increase
peed to high and beat until mixture is light and fluffy and double in
volume. Add flour mixture alternately with milk, beating at low speed
until batter is smooth. Transfer batter to prepared pan and bake for
50 to 55 minutes (until browned and a cake tester inserted in center,
comes out clean). Let cake cool in pan for 5 minutes; invert cake
onto a wire rack and let cool completly. To serve. garnish with lemon
slices and cut into 12 equal slices.

Each serving provides: 1 Bread exchnge; 1 fat Exchange; 110 Optional
Calories. Per Serving: 220 calories; 4g protein; 9g fat; 31g
carbohydrate; 56 mg calcium; 170 mg sodium; 57mg cholesterol; 0.8g
dietaryfiber

Source: Weight Watchers Quick Success Program Cookbook

Individul slices of this loaf may be wrapped in plastic freezer wrap
and frozen for later use; thaw at room temperature Posted by
COOKIE.LADY [MUMSIE] on Jul 16, 1992

MM by Cathy Svitek

MMMMM

Title: MUSTARD PICKLES
Categories: Penndutch, Pickles
Yield: 1 servings

2 qt Tomato, green
2 qt Pickles, small sweet
2 qt Onion, small white
6 ea Bell pepper, green
2 ea Cauliflower, heads
1 c Salt
3 qt Vinegar, white wine
1 c Flour
1 1/2 c Sugar
1/4 lb Mustard, dry
1 oz Celery seed
1/2 oz Turmeric

Separate the cauliflower into flowerets, peel the
onions and slice the peppers real fine, slice the
tomatoes and combine all four ingredients. Cover with
the salt and let stand over night. Drain, cover with
boiling water and cook until vegetables are soft.
Drain. Heat the vinegar and pour over the flour,
sugar, mustard, celery seed and turmeric which have
been mixed together. Mix thoroughly. Add the pickles
to the cooked vegetables and pour over the liquid,
cook about 10 minutes or until mixture thickens. Pour
into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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