CAULIFLOWER ORIENTAL STYLE

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Oriental
Vegetables Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small cauliflower — cut in florets (or l
6 medium mushrooms — Shitake – sliced
8 waterchestnuts — sliced in halves or
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons chicken stock — or water
For Garnish:
1 tablespoon scallions — finely chopped

Lightly simmer the whole or pieces of cauliflower in an inch of water in a
covered pot. Add the mushroom after a few minutes, adding
more water if needed. Add water chestnuts. In a separate pan, make a paste
with the cornstarch, soy, sherry, and stock, stirring a
s sauce thickens. When thick, remove from heat. Transfer drained cauliflower
and vegetables to platter and pour sauce over vegetabl
es. Sprinkle with scallions. Serve immediately. (Serves 3 to 4) (0mg Chol.,
0gm saturated fat)

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NOTES : This recipe can also be made without cutting up the cauliflower. Just
cut off the end so the cauliflower sits flat, steam it
whole and pour
the sauce on top. People can slice off their own servings, or it can
be quartered and served.

Yemista me Lahano (Stuffed Cabbage Leaves)

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Greek Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — finely chopped
1 tb Olive oil
1 kg Ground beef or lamb
1/3 c Short grain rice
1 Tomato — peeled and chopped
2 tb Chopped parsley
1 t Chopped dill or mint
1/8 ts Ground cinnamon
Freshly ground black pepper
24 Cabbage leaves
Salted water
1 tb Butter
2 c Hot stock or water
Salt
1 tb Cornflour
2 Eggs — separated
1 Lemon (juice only)
Chopped dill or parsley

Serves: 6 Cooking time: 1 1/2 hours
=

Gently fry onion in oil until soft. Mix into meat with rice, tomato, h=
erbs
and cinnamon, seasoning to taste with salt and pepper. Divide into 24
portions.
=

Blanch cabbage leaves in boiling, salted water for 5 minutes until
softened. Drain and cut out thick centre of larger leaves (very large
leaves may be cut in half). Place one portion of stuffing on base of l=
eaf,
turn up base, fold in sides and wrap firmly into a neat roll. Repeat wi=
th
remaining ingredients.
=

Place rolls close together, seam sides down, in a deep pan lined with
trimmings from cabbage leaves. Add stock or water, butter, salt and pe=
pper
to taste. Invert a heavy plate on top of rolls and cover pan tightly.
Simmer gently for 1 1/2 hours.
=

When cooked, drain off stock carefully into a small saucepan. Reduce t=
o 1
1 1/2 cups over heat and thicken with cornflour mixed to a paste with a=

little cold water. Let it boil 1 minute.
=

Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock. Return sauce to sma=
ll
pan, place over low heat and stir constantly until egg is cooked – do n=
ot
boil.
=

Arrange rolls on a heated serving dish and spoon some of the sauce over=

them. Garnish with chopped dill or parsley and serve remaining sauce
separately. Serve with mashed potatoes.
=

Note: Grape vine leaves may be used instead of cabbage – about 40 will=
be
required since they take less filling.
=

From: “The Complete Middle East Cookbook” by Tess Mallo=
s.
ISBN: 1 86302 069 1
=

Typed for you by Karen Mintzias
=

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Title: Composed Citrus Salad
Categories: Salads, Fruits
Yield: 6 servings

3 tb Kikkoman Teriyaki Sauce
4 ts Vegetable oil
1 tb Honey
3/4 ts Grated lemon peel
1 tb Lemon juice
1 ts Grated fresh ginger root
3 lg Navel oranges*
— peeled and segmented
2 Grapefruit*
— peeled and segmented
Salad greens

Whisk together teriyaki sauce, oil, honey, lemon peel and juice, and
ginger; set aside. Arrange orange and grapefruit segments on 6 plates
lined with salad greens. Whisk dressing; spoon about 1 Tbsp. over each
salad.

*Other fresh fruits (strawberries, kiwi, pineapple, papaya, pears, apples)
may be substituted for part or all of the citrus.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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MOUSSAKA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 c Finely chopped onion
2 lb Lean ground beef or lamb
1 1/2 lb Tomatoes — peeled sliced
1/4 c Chopped parsley
6 oz Tomato paste
Salt pepper
Vegetable oil
Flour
2 lg Eggplants — peeled, sliced
2 Potatoes — peeled sliced
1 c Butter
1 c Flour
4 c Milk — (hot)
4 Eggs — slightly beaten
1 c Grated Mizithra or Parmesan
1 d Nutmeg
Salt pepper

Melt 1 tablespoon butter in large skillet. Saute’ onion until soft. Add
beef 1/2 pound at a time and cook in batches until brown. Add tomatoes,
parsley and tomato paste. Cook 10 to 15 minutes. Season with salt and
pepper to taste. Set aside. Heat oil in large frying pan. Flour eggplant
lightly. Saute’ eggplant on both sides in hot oil until golden. Fry
potatoes in same skillet, using additional oil if necessary. Set aside.
Melt 1 cup butter in medium saucepan. Add 1 cup flour slowly, stirring to
form smooth paste. Gradually add hot milk, stirring over low heat until
thick and smooth. Mix in eggs and cheese; cook 1 minute. Season with
nutmeg, salt and pepper to taste. Preheat oven to 350 degrees. In a 2-quart
baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2
eggplant, 1/2 meat sauce, remaining eggplant. Pour cheese sauce over top.
Bake until golden, about 50 to 60 minutes.

Source: “Favorite Restaurant Recipes” (Bon Appetit’s RSVP).

Typed for you by Karen Mintzias

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Title: NEIMAN-MARCUS COOKIES
Categories: Cookies, Desserts
Yield: 1 servings

2 c Butter
2 c Granulated sugar
2 c Light brown sugar
4 Eggs
2 t Vanilla extract
4 c All-purpose flour
5 c Oatmeal, blended*
1 t Salt
2 t Baking powder
2 t Baking soda
24 oz Chocolate chips
1 8 oz. Hershey bar (grated)
3 c Chopped pecans

Cream the butter and both sugars. Add eggs and
vanilla; mix together with flour, oatmeal, salt,
baking powder, and soda. Add chocolate chips, Hershey
bar, and nuts.
Roll into balls and place two inches apart on a cookie
sheet. Bake for 10 minutes at 375 degrees. Makes 112
cookies (recipe may be halved.
*Measure oatmeal, then blend in a blender to a fine
powder.

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Title: Mid-East Pilaf
Categories: Side dish
Yield: 6 servings

1 tb Vegetable oil
1 md Onion; chopped
1 tb Brown sugar
2/3 c Cashew bits or halves
1/3 c Raisins
3 c Hot cooked rice
1 c Chopped dried apricots
1/4 ts Salt
1/4 ts Ground cinnamon
1/4 ts Turmeric
1/4 ts Cracked black pepper
1/8 ts Cardamom
1/8 ts Ground cloves
1/3 c Apple juice

Heat oil in large skillet over medium-high heat. Saute onion with brown
sugar 3 to 5 minutes or until onion is golden brown. Add cashews and
raisins; saute 2 to 3 minutes until nuts begin to brown and raisins plump.
Add rice, apricots, salt, cinnamon, turmeric, pepper, cardamom and cloves.
Stir in apple juice. Heat thoroughly and serve.

Each serving provides:
* 284 calories
* 5.2 g. protein
* 9.5 g. fat
* 47.5 g. carbohydrate
* 3.6 g. dietary fiber
* 0 mg. cholesterol
* 106 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: SEVEN-LAYER DIP
Categories: Appetizers, Mexican
Yield: 12 servings

2 T Lemon juice
3 md Avocado
1 c Sour cream
1 Taco seasoning mix packet
1 c Scallion; chopped
7 oz Olives; chopped
Tortilla chips; preferably
-unsalted
1/2 ts Salt
1/4 ts Pepper, black
1/2 c Mayonnaise
21 oz Bean dip; plain or jalepeno
3 Tomato; seeded chopped
8 oz Cheddar, sharp; grated

Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt
and pepper. In separate bowl, combine sour cream, mayonnaise, and
taco seasoning. To assemble, spread been dip on a large, shallow
platter. Top with avocado mixture. Put on sour cream and taco
mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover
with shredded cheese.

MMMMM

Title: CHICKEN-SPINACH SALAD WITH BACON
Categories: Salads, Poultry
Yield: 1 servings

-Piquant Dressing *
2 tb Soy sauce
1 tb Vinegar
1 tb Vegetable oil
1/2 ts Instant minced onion
1/4 ts Sugar
1/8 ts Pepper
-SALAD *
2 c Cut-up cooked chicken
5 oz Spinach, torn into
-bites-size pieces (about 2
1/2 Cups)
2 c Broccoli flowerets, cut
-into 1/4 inch pieces
1 cn (8 ounces) sliced water
-chestnuts, drained
4 sl Bacon, crisply cooked and
-crumbled
-Crated Parmesan cheese, if
-desired

Prepare Piquant Dressing; pour over chicken. Cover and
refrigerate at least 15 minutes. Toss chicken,
spinach, broccoli and water chestnuts. Sprinkle with
bacon. Serve with cheese.

6 servings.

* Piquant Dressing Shake all ingredients in tightly
covered container.

Nutrition Information Per Serving

1 serving Percent of U.S. RDA

Calories 175 Protein 24% Protein 9 17
Vitamin A 46% Carbohydrate, 9 11 Vitamin C
66% Fat, 9 7 Thiamin 8% Cholesterol, mg 40
Riboflavin 16% Sodium, mg 440 Niacin 20%
Potassium, mg 480 Calcium 8% Iron 12%

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

Title: STEAMED PORK WITH PRESERVED TIANJIN VEGETABLE
Categories: Chinese, Pork
Yield: 4 servings

1 lb Pork butt, chopped fine
4 Water chestnuts, coarsely
-chopped
1 Green onion, minced
2 tb Preserved Tianjin vegetable
MARINADE:
1 1/2 ts Dark soy sauce
1/2 ts Sugar
1/2 ts Salt
1/2 ts Sesame oil
1 ts Cornstarch

Fresh pork lends itself well to steaming, either
cubed, sliced or minced, and combined or topped with
“flavoring” ingredients.

Preparation: Mix marinade. In bowl, mix chopped pork,
water chest- nuts, 1/2 preserved vegetable,
marinade; mix together with your fingers – it’s
faster. Spread mixture on round 12″ plate. Sprinkle
with remaining preserved vegetable. Refrigerate if
working in ad- vance.

Steaming: Bring pork mixture to room temperature
before steaming. Bring water in steamer to rapid boil.
Steam for about 20 minutes. Sprinkle with chopped
onions just before serving.

—–

OKTAPODI TOURSI (PICKLED OCTOPUS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
1/2 c Olive oil
1/2 c Red wine vinegar
4 Garlic clove
Salt — to taste
Black pepper — to taste
1 t Dried thyme
Lemon wedges, to serve

Prepare and wash the octopus (as in Octopus in Red
Wine). Place the head and tentacles in a pan with
6-8tbsp water, cover and simmer for 60 to 75 minutes
until it is tender. Test it with a skewer. Drain off
any remaining liquid and set aside to cool.

Cut the flesh into 1/2″ strips and pack them loosely
into a screw-topped jar. Mix enough oil and vinegar
to fill the jar – the exact amount will depend on the
relative volumes of the seafood and the container –
stir in the garlic and season with salt and pepper. If
you are using dried thyme, mix it with the liquid at
this stage. Pour it over the octopus, making sure that
every last piece is completely immersed. If you are
using thyme stalks, push them into the jar.

Cover the jar and set it aside for at least 4-5 days
before using. To serve, drain the octopus and serve
it on small individual plates or saucers with the
lemon wedges.

Cubes of at least one-day old bread, speared on
cocktail sticks, are the usual accompaniment.

A Taste Of The Greek Islands by Pamela Westland found
on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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