NEW-FASHIONED CABBAGE ROLLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TANGY TOMATO SAUCE—–
2 tb Vegetable oil
1 c Onions — chopped
28 oz Tomatoes, canned — coarsely
-chopped, with liquid
1/2 c Sweet vermouth or apple
-cider
2 tb Lemon juice
3 oz Tomato paste
Salt and pepper to taste
—–FILLING—–
2 tb Vegetable oil
1 c Onion — chopped
1 Garlic clove — minced
4 oz Mushrooms — chopped
2 1/2 c Wild rice — cooked
1/2 ts Paprika
1/2 ts Dill seed
1/2 c Dried fruits, such as
-raisins, apples, apricots,
-peaches or pears — chopped
2/3 c Walnuts — finely chopped
1 md Green cabbage head

Sauce: Heat oil in medium saucepan. Add onions and
saute until transparent. Add tomatoes, vermouth or
cider, lemon juice and tomato paste. Cook over medium
heat 15 minutes. Add salt and pepper to taste.Makes 4
cups.

Filling: Heat oil in large skillet.Add onion and
garlic and saute until onions are transparent. Add
mushrooms and cook briefly, about 4 minutes. (Don’t
let mushrooms get soft and turn gray).Stir in the
rice,paprika,dill seed and dried fruit.Cookuntilfruit
softens, about 10 minutes. Stir in walnuts and remove
from heat.

Preheat oven to 350 degrees. Core the cabbage and
place in a large kettle of boiling water. Parboil 5
minutes. Meanwhile, spread about 1/3 of the tomato
sauce in the bottom of a large casserole.

Remove cabbage from pan, drain and cool slightly.
Carefully peel off 16 cabbage leaves. If inner leaves
are too stiff, place them back in the boiling water
for 1 to 2 minutes until pliable. Put 2 to 3 tbs of
filling in center of each cabbageleaf. Rollup leaf,
tuckingin sides as you roll, and place each packet
seam-side down in a layer in the casserole. Cover
layer with sauce. Continue rolling,layering and adding
sauce until you’ve used up the filling.

Cover and bake 45 to 60 inutes, until fully cooked.
Remove from oven and let stand about 30 minutes to
allow flavors to develop. Serves 6.

Per serving: 283 cal; 6g prot; 10 g fat; 36 g carb;
0chol; 214 mg sod; 4 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

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Popularity: 11% [?]

BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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Popularity: 6% [?]

BREAKFAST CLAFOUTIS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fruit (prepared weight) 4 to
-6 oz. blueberries,
-raspberries, or cranberries
-or 12 oz. (approx.)
-cherries, peaches, or plums
Zest from 1 small lemon,
-grated
2 tb Sugar, plus additional to
-sweeten fruit
1/2 c Unbleached all-purpose flour
1/4 ts Salt
2 Eggs, any size
1 c Milk (low-fat, if desired)
1 tb Unsalted butter
Confectioners’ sugar
Sour cream (optional)

Preheat the oven to 425. Wash and prepare the fruit.
Cherries should be stemmed and, if desired, pitted.
Plums or peaches should be pitted and cut into
bite-sized pieces; commercial cranberries should be
cut in half; small wild cranberries, blueberries, or
raspberries need only be picked over to remove stem
pieces and debris.

Make lemon sugar by mixing the lemon zest with the 2
tablespoons sugar in a small dish. In a large bowl,
sift together the flour and salt. In a small bowl,
beat the eggs gently and whisk in the milk. Add the
wet to the dry ingredients a little at a time,
whisking smooth. Stir in the lemon sugar. Let the
batter rest while the fruit is being cooked.

In a 10-inch nonstick skillet, melt the butter over
medium heat, coating the bottom and the sides halfway
to the rim. When the butter is bubbling, add the
fruit. Stir until each piece has softened and is
coated with butter, about 2-3 minutes. Then sprinkle
in sugar to sweeten. We use about 2 T of granulated
sugar for all fruit except cranberries (which require
about twice as much) and peaches (where we prefer
brown sugar). When this sugar has dissolved and turned
into a syrup–about 2 minutes–stir up the batter and
scrape it carefully into the pan over the fruit. Put
the skillet into the oven to bake for about 20
minutes. At this point the clafoutis will be set,
golden brown, and puffed up at the edges. Divide into
warmed bowls, sift a little confectioners’ sugar over
each, and top if you like with a spoonful of sour
cream.

from Outlaw Cook, by John Thorne with Matt Lewis Thorne

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Popularity: 14% [?]

14-Carat Cake with Vanilla Cream Cheese Frost

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Grated raw carrots
2 teaspoons Baking powder
8 1/2 ounces Canned crushed pineapple — dr
1 1/2 teaspoons Baking soda
1/2 cup Chopped nuts
1 teaspoon Salt

2 teaspoons Ground cinnamon
1/2 cup Butter or margarine
4 Eggs
8 ounces Cream cheese — softened
2 cups Sugar
1 teaspoon Vanilla
1 1/2 cups Oil
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and
add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil,
carrots, drained pineapple and nuts. Turn into 3 greased and floured
9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40
minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until
cake springs back when lightly touched. Cool in pans about 10 minutes,
then turn onto wire racks to cool completely.

To make frosting, combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, top and sides of layer cake. Frost top and sides of sheet
cake.

(C) 1992 The Los Angeles Times

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Popularity: 13% [?]

SUMMER WALDORF RICE SALAD

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Salads Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Uncle Ben’s Converted Rice
2 qt Water
1 1/2 tb Salt
1 1/2 qt Whipped topping
1/2 c Sugar
1 qt Mayonnaise
1 qt Celery, sliced
5 lg Red apples, cored and
-coursely chopped
1 1/2 c Raisins
1 1/2 c Walnuts, coursely chopped
Cinnamon, to taste (opt)

1. Cook rice in water with salt according to package
directions. When
cooking is complete, transfer to shallow pan.
Cover and chill. 2. Fold whipped topping and sugar
into mayonnaise. 3. Fold topping mixture, celery,
apples, raisens and walnuts into
chilled rice. 4. Sprinkle with cinnamon before
serving, if desired. Measurements and timing are
designed only for Uncle Ben’s Fast Cooking Rice Pilaf,
Original Rice Pilaf, Fast Cooking Spanish Rice, Long
Grain Wild Rice Blend, and CONVERTED Brand Rice

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Popularity: 4% [?]

CHEF ANDREW BERMAN’S POTATO-HORSERADISH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Leeks — white only, sliced
-fine
1 md Onion — diced
2 tb Butter
4 md Potatoes — peeled and diced
4 c Chicken stock
1 1/2 c Heavy cream
Salt and freshly ground
-pepper
ds Nutmeg
3 oz Prepared horseradish or to
-taste
—–GARNISH—–
1/4 lb Smoked salmon — julieened
1 tb Fresh dill — chopped
4 tb Pickled red cabbage
1 oz Sevruga caviar

In a soup pot, saute leeks and onion in butter for 3
minutes. Add potatoes and chicken stock. Bring to a
boil and simmer 20 minutes. Put through a sieve or
into a blender to puree, and add heavy cream. Season
with salt, pepper and nutmeg. Add horseradish and
stain the soup if desired. Chill in an ice bath and
refrigerate. Just prior to serving, ladle into bowls
and garnish with salmon, dill, pickled cabbage and
caviar.

Nutritional info per serving: 331 cal; 10g pro, 27g
carb, 22g fat (57%)

Source: Cafe des Artistes, Key West, Fl Miami Herald.
4/11/96

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Popularity: 4% [?]

Title: Pasta with Spicy Pea Sauce
Categories: Vegetarian, Kaz, Pasta, Foreign, Spicy
Yield: 2 servings

1 c Yellow split peas
1/2 tb Olive oil
1/2 Garlic clove
1/8 ts Chilli powder
1/4 ts Turmeric
1/4 ts Ground coriander
1/2 ts Ground allspice
1/8 c Lemon juice
1 ts Lemon rind
250 g Fresh fettucine
Fresh coriander sprigs

Preparation: crush the garlic clove and chop the onion.

1. Place the peas in a large pan. Cover with cold water.
Bring to the boil and boil, uncovered for 25 minutes.
Drain.

2. Heat oil in a pan. Add onion and garlic and cook over a
low heat for 2 minutes. Add the spices , stirring for
2 minutes.

3. Add the well drained peas, lemon juice and rind. Stir to
combine and cook over a low heat for 8-10 minutes.

4. Cook the pasta in a large quantity of boiling water until just
tender. Drain and place on a large serving plate. Pour sauce over
the pasta and garnish with the coriander leaves.

Serve immediately.

MMMMM

Popularity: 8% [?]

Lemon Snow

Recipe By : Beth Emeth/ Philadelphia, PA April, 1973
Serving Size : 4 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lemon — rind only,
— cut into strips
1/2 cup lemon juice
1/2 cup sugar
dash salt
3 cups crushed ice — firmly packed

Place all ingredients except crushed ice, into a blender container.
Cover
and blend on high speed for 30 seconds.

Remove cover and with motor on, add ice. Continue to blend for 30
seconds
to 1 minute, or til mixture is consistency of fine snow. (If mixture
stops
churning, break surface with a rubber spatula, being very careful not to
dip too deeply. This will introduce air and the blending action will
begin
again.)

Spoon immediately into sherbet glasses and serve with a small spoon.

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Popularity: 6% [?]

BEER AND CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Carrots, chopped
1 c Celery, chopped
1 c Yellow onions, peeled and
-chopped
2 ts Peanut oil
6 c Chicken soup stock or broth
1 c Cheddar cheese, grated
2 ts Flour
Salt and pepper to taste
1/2 ts Dry mustard
1/8 ts Tabasco sauce (or more to
-taste)
1/8 ts Worcwstershire sauce
12 oz Beer (1 bottle) [stale is
-OK]

Parsley for garnish Polish sausage or knackwurst
(Optional)

Saute the carrots, celery, and onion in the oil until
lightly browned. Bring the soup stock to a boil; add
to the vegetables and simmer for 45 minutes.

Dredge the cheese in the flour. Mix the cheese into
the soup,

STIRRING CONSTANTLY, until the mixture thickens. Keep
stirring often until you serve.

Add the salt, pepper, Tabasco sauce, and
Worcestershire sauce. Finally, add the beer and stir
until all is hot. Garnish with parsley and serve.

You may add sliced cooked sausage to this soup just
before serving.

Serves 6 to 8.

[The Frugal Gourmet; 1984]

Posted by Fred Peters.

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Popularity: 3% [?]

Date: Wed, 02 Mar 94 07:09:12 CST
From: “S_FAGAN@TWU.EDU (THE ELF)”

SEASONED COUSCOUS

2 cups uncooked couscous
1 Tbsp. instant bouillon
3 tsp. dried parsley flakes
3 tsp. dried onion flakes
1 tsp. dried rosemary leaves, crushed
1/2 tsp. dried marjoram leaves
1/2 tsp. garlic powder
1/8 tsp. pepper

In a medium bowl, combine all ingredients. Mix well. Store in airtight
container. Makes 2 cups mix, enough for 8 servings.

To prepare: To make 2 servings, use 1/2 cup mix and 3/4 cup water. (Stir dry
mix before measuring.) Bring water to a boil in small saucepan. Stir in
couscous mix; remove from heat. Cover and let stand 5 minutes. Fluff with a
fork before serving.

Per serving: Calories 168
Fat 1 g.
No cholesterol
Sodium 380 mg.
Percent calories from fat 5

NOTE: This is my first try at posting a recipe. Being new at this, I hope it
fits the guidelines. The recipe came from a local paper. I found it to be
delicious and *quick*. Also, I used 2 parts water to 1 part mix- just boiled it
in the teakettle, measured, poured over couscous mix, covered it, let stand 5
minutes, ate. I found the added firmness was more to my taste.

Popularity: 5% [?]