Date: Tue, 7 Dec 1993 09:26:44 -0800
From: Valerie Schultheiss

This recipe is from a cookbook called _The Georgian Feast_, by Darra
Goldstein (New York : Harper Collins, 1993). (That’s Georgia as in
Republic of Georgia, part of the former Soviet Union.) This recipe
is the “variation” printed after the traditional recipe. The traditional
recipe calls for an ingredient called tkemali, which is a plum sauce; this
“variation” substitutes other ingredients to achieve a similar effect. I
think these beans are wonderful, and I normally don’t like kidney beans!

Kidney Beans with Plum Sauce (Lobio Tkemali) (variation)

1 cup dried kidney beans
2 garlic cloves, peeled, 1 cut in half, 1 minced
1/2 teaspoon crushed hot red pepper flakes (or to taste)
3/4 teaspoon salt
1 bay leaf
1/4 cup red wine vinegar
1/3 cup plum jam
2 teaspoons minced cilantro
Freshly ground black pepper

Soak the beans overnight in water to cover. The next day, drain and
rinse them. Place in a large pot, cover with fresh water and bring to a
boil with the halved garlic, 1/4 teaspoon of the red pepper flakes, 1/4
teaspoon of the salt, the bay leaf, and 2 tablespoons of the vinegar.
Simmer just until tender, about 1 hour. Drain.

While the beans are still warm, stir in the minced garlic, 1/4 teaspoon
red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons vinegar, along
with the plum jam, cilantro, and black pepper to taste. Serve at room
temperature.

Almond Paste Macaroons

Recipe By : Mary M McBride’s Encyclopedia of Cooking
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Almond paste:
2 cups blanched almonds
1 1/2 cups powdered sugar — sifted
1/4 cup egg whites — unbeaten
2 teaspoons almond extract
Cookies:
1 recipe almond paste — above
2 cups sugar
1/4 teaspoon salt
4 tablespoons cake flour — sifted
2/3 cup powdered sugar — sifted
2/3 cup egg whites — unbeaten

For the Almond Paste, grind the almonds through the
finest blade of a food chopper. Then grind twice again.
Mix in the powdered sugar. Blend in the egg whites and
almond extract. Mold into a ball. Place in a tightly
covered container and refrigerate for at least 4 days to
age. Makes 1 pound.
Preheat oven to 325 degrees. Soften the almond paste
with your hands and work in the sugar, salt, flour, powdered
sugar and egg whites. Drop by teaspoonfuls 2 inches apart
onto ungreased wrapping paper placed on cookie sheets. Pat
the tops lightly with fingers dipped in cold water. Bake
for 18 to 20 minutes, or until set and delicately browned.
Remove from the paper.

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Title: Party Rye Pizza (Gerry Bender)
Categories: Appetizers, Great, Marie
Yield: 12 servings

1 pk Party rye
1 lb Mild sausage
1/2 lb Velveeta, cut in chunks
1/2 lb Mozzarella, shredded
1 tb Oregano
1 tb Minced onion
1 Green pepper, fine dice
12 oz Tomato paste
Romano, grated

Brown the meat, drain. Add the spices. Cover with the cheese.
Cover with
lid. On low heat, heat until the cheese melts.

Spread the bread slices with a small amount of tomato paste to
cover. Put
enough meat mixture on top to cover the bread. Sprinkle the
tops with
green pepper and then romano.

Freeze. When thoroughly frozen, place in plastic bags and keep
until
needed.

When ready to serve, take the frozen pizzas and place on a flat
sheet. Bake
at 350~ for 8 – 10 minutes.

—–

VEGETABLE SOUP (ZUPPA DI VERDURE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Extra-virgin olive oil
1 lg Onion, coarsely chopped
2 Stalks celery, trimmed and
-coarsely chopped
2 Carrots, peeled and coarsely
-chopped
1 lb Savoy cabbage, shredded
Salt and pepper
2 c Shredded romaine or escarole
-letuce
1 lb Potatoes (3 small), peeled
-and cubed
3/4 lb Tomatoes (2 medium), peeled,
-seeded, and
Coarsely chopped
1 qt Meat broth
1 c Peas
1/3 c Minced frewh parsley
2 Cloves garlic, minced
6 To 8 slices Italian bread,
-toasted
Freshly grated Parmesan
-cheese

Heat the olive oil and cook the onion, celery and carrots until the
vegetables are softened. Add the cabbage, salt and pepper and cook,
stirring often, until the cabbage is wilted. Add the lettuce, season, and
cook for 3 minutes. Add the broth and bring to a boil. Reduce the heat,
cover the pan, and simmer for 30 minutes. Add the peas and cook for 5
minutes. Mix the parsley and garlic together and stir into the pot. Cook
for 5 minutes.

Place a piece of toasted Italian bread in each soup bowl. Ladle on the hot
soup and sprinkle with Parmesan cheese. Serve immediately.

Serves 6 to 8.

NOTES: This hearty vegetable soup will benefit from sitting. Do not cut
the vegetables too small since the finished soup ahould have a chunky look.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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Golden Lentil Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lentils Indian
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound red lentils
1 large onion — peeled and sliced
cooking spray
1 quart vegetable broth
2 teaspoons lemon juice
salt
fresh ground pepper

Saut‚ the onion in the cooking spray in a saucepan until soft, but not browned.
Add the lentils and stir for 1-2 minutes, then add the liquid. Bring to a boil,
then half-cover the pan and let simmer gently for 20 minutes, until the lentil
s are very tender and pale-colored. Puree the soup either by beating with a spo
on, or by using a blender or food processor. Add the lemon juice, and salt and
pepper to taste.

scanned by sooz

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Souper Leftovers

Recipe By : A Campbell® Cookbook, Cooking With Soup
Serving Size : 4 Preparation Time :0:10
Categories : Leftover Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c turkey light meat, skinless — * see note
1 1/2 c frozen mixed vegetables — thawed * see note
1/2 c onions — chopped
1/2 c bell peppers — chopped
10 3/4 ozs low-fat cream of mushroom soup — * see note
1 tbsp skim milk — or more if needed
4 white bread toast slices

In a mixing bowl, combine turkey, mixed vegetables, onions, bell peppers,
cream of mushroom soup, and milk. Heat and serve on toast slices.

– – – – – – – – – – – – – – – – – –

Per serving: 185 Calories; 2g Fat (9% calories from fat); 16g Protein; 27g
Carbohydrate; 24mg Cholesterol; 415mg Sodium

NOTES : * Roast, chicken, or steak may be used. For the vegetables, corn,
peas, or other vegetable may be used. For the soup, cream of chicken,
tomato, or celery may be used.

Title: SIMPLE BEAN CURD MUSHROOM STIR-FRY
Categories: Oriental, Vegetables
Yield: 2 servings

1 lb Firm fresh bean curd
3 tb Oil, preferably peanut
1/2 lb Sm. fresh button mushrooms
– (whole)
1 tb Oil, preferably peanut
2 Cloves garlic, crushed
1/4 ts Salt

—————————SAUCE—————————
1 tb Dark soy sauce
2 tb Rice wine or dry sherry
2 ts Sugar
2 tb Chicken or vegetable stock
2 Scallions
– sliced on the diagonal

CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3
tablespoons of oil in a large frying pan or wok. When
the oil is hot, fry the bean curd on each side until
it is golden brown. You may have to do this in several
batches. Drain each cooked batch on paper towels.
Drain the oil and wipe the wok clean. Reheat the wok
over moderate heat and add 1 tablespoon of oil. Then
add the garlic and salt and stir-fry for 30 seconds.
Add the mushrooms and the rest of the sauce
ingredients. Cook over moderate heat for 5 minutes or
until the mushrooms are cooked. Return the bean curd
to the wok and once it is heated through, it is ready
to be served.

—–

Title: Hot Sweet Mustard
Categories: Spreads, Misc.
Yield: 6 servings

1 1/2 c Mustard, prepared
1 tb Wine, Sherry, Bourbon, etc.
2 oz ‘Hot’ Horseradish
1/2 tb Cayenne
1 tb Mustard, Dijon
1/3 c Sugar, brown
1 tb Tabasco

Mix thoroughly, allow to stand at least 4 hours.
Excellent on hot beer type sausages. Fairly hot, but not a killer!
—–

Title: KOBEBA SAMAKEYAH
Categories: Appetizers, Masterchefs, New york, Lebanese, Am
Yield: 6 servings

1/2 c Bulgur, fine (cracked wheat)
1/2 sm Onion, cut in half
Salt (to taste)
Pepper (to taste)

——————————–FISH FILLING——————————–
1/2 lb Flounder, fillets, OR
1/2 lb Cod, fillets
2 tb Butter, unsalted
1 md Onion, chopped
2 Scallions, trimmed, chopped
1 tb Cilantro, chopped
— (coriander) (opt)
1 ts Cumin, ground
Salt (to taste)
Pepper (to taste)

——————————–TAHINI SAUCE——————————–
1/2 c Tahini (sesame seed paste)
1/2 c Water (approximately)
2 tb Vinegar, red wine
1 ea Garlic, clove, minced
Salt (to taste)
Pepper (to taste)
2 tb Parsley, chopped
Oil, vegetable (for frying)

Cover the bulgur with water and soak for 30 minutes.

Drain and, a handful at a time, thoroughly squeeze out all
liquid.

Place bulgur, onions, salt and pepper in processor and process
with on-and-off turns until nearly smooth, scraping down sides as
necessary. Transfer to bowl and knead until smooth. Set aside.

Fish Filling:
=============

Steam fish until just cooked. Flake into small pieces and set
aside.

Heat butter in a small skillet then add onion and scallions and
saute until onion wilts, 3 to 5 minutes.

Stir in flaked fish, cilantro, cumin and salt and pepper,
stirring gently over medium heat 2 minutes.

Set aside and cool completely.

For Tahini Sauce:
=================

Place tahini and a 1/2 cup water in processor or blender; blend
until smooth.

Add wine vinegar, garlic and salt and pepper; blend until smooth.

Add enough water to bring sauce to pouring consistency. Transfer
to small bowl and stir in parsley.

Set aside, covered, at room temperature.

To Assemble:
============

To assemble, place small bowl if ice water on work surface.
Using palms, form golf ball-size balls of bulgur mixture. Dipping
fingers in ice water as you work shape each ball into a hollow tube
around your index finger, gently pressing mixture into small
cigar-shaped tubes about 3 inches long.

Moisten fingers frequently and patch any cracks as you work.

Slip each shell off your finger and fill with about 1 tablespoon
of cooled fish filling using a small spoon. Press ends of tubes over
fish filling, forming a tight seal.

Cover and freeze until firm, at least 2 hours.

Heat 2 inches of vegetable oil in large saucepan to 375 F.

Fry kobebas until golden, 4 to 5 minutes, turning once.

Serve immediately with tahini sauce.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree’s Mediterranean Restaurant, New York

—–

Apple Ice *

Recipe By : Patti Anderson
Serving Size : 4 Preparation Time :0:00
Categories : Apples Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1 pkg Stouffer’s escalloped apples
2 tbsp Grenadine syrup — + 1-1/2 tsp
defrosted
1 tsp Lemon juice
12 Ice cubes
1/2 c Rum
1/2 c Orange juice

Empty apples into blender; add ice cubes, orange juice, grenadine, lemon
juice and rum. Blend on high speed for 1-2 minutes. Pour apple mixture
into chilled glasses. If desired, top with a dollop of whipped cream.

NOTE: Can be made 1 hour ahead of time and kept in freezer until ready to
serve.

Stouffer’s pamplet.

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