GOLUBTSI (UKRAINIAN CABBAGE ROLLS WITH MILLET)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 kg Cabbage
250 ml Millet
50 g Salt Pork
2 Carrots
1 Onion
2 tb Flour
4 tb Tomato Paste
8 tb Sour Cream
2 tb Butter
2 c Water — or broth
-as needed
Hot Peppers
Salt — to taste

Pour boiling water over a head of cabbage with the stem removed. Separate
leaves from head and trim the veins. Dice the onions and carrots fine
(julienne will work on the carrots) and Saute until the onions are starting
to brown. Wash the millet well, cover with water and bring to a boil.
Strain and combine with chopped salt pork, carrot/onion mixture peppers,
salt and the raw eggs. Mix thouroughly with your hands, then place portions
of the mixture onto the cabbage leaves, roll tightly and tuck in the ends.

As you finish rolling the cabbage rolls, put them into a dutch oven, and
add the sour cream dressing, boil thoroughly strain, salt and serve.

SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste
and the sour cream and some of the broth from the millet.

ALTERNATE: Put cabbage rolls in a large baking pan, make the sour cream
dressing without thinning it, cover the rolls and bake at 325o for about an
hour. From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992

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Popularity: 4% [?]

HOT ‘N SOUR SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried Chinese mushrooms,
-1 to 1 1/2 in dia
2 Squares, 3 inches each,
-fresh
-Chinese bean curd, about
-1/2 inch thick
1/2 c Canned bamboo shoots
1/4 lb Boneless pork
1 qt Chicken stock, fresh or
-canned
1 t Salt
1 Scallion, including the
-green top, finely chopped
1 tb Soy sauce
1/4 ts Ground white
-pepper
2 tb White vinegar
2 tb Cornstarch*
-mixed with 3 tablespoons
-cold water
1 Egg, lightly beaten
2 ts Sesame seed oil

* if soup is not thick enough, add 2 more spoons of
cornstarch (mixed into cold water) into the soup
PREPARE AHEAD:
1. In a small bowl, cover the mushrooms with 1/2 cup
of warm water and let them soak for 30 minutes.
Discard the water. With a cleaver or knife, cut away
and discard the tough stems of the mushrooms, and
shred the caps by placing one at a time on a chopping
board. Cut them horizontally into paper-thin slices,
and then into thin strips. 2. Drain the pieces of
bamboo shoots and bean curd, and rinse them in cold
water. Shred them as fine as the mushrooms. 3. With
a cleaver or sharp knife, trim the pork of all fat.
Then shred it, too, by slicing the meat as thin as
possible and cutting the slices into narrow strips
about 1-1/2 to 2 inches long. 4. Have the above
ingredients, stock, salt, soy sauce, pepper, vinegar,
cornstarch mixture, egg, sesame seed oil and scallions
within easy reach. TO COOK: Combine in a heavy
3-quart saucepan the stock, salt, soy sauce,
mushrooms, bamboo shoots and pork. Bring to a boil
over high heat, then immediately reduce the heat to
low, cover the pan and simmer for 3 minutes. Drop in
the bean curd and the pepper and the vinegar. Bring to
a boil again. Give the cornstarch mixture a stir to
recombine it and pour it into the soup. Stir for a
few seconds until the soup thickens, then slowly pour
in the beaten egg, stirring gently all the while.
Remove the soup from the heat and ladle it into a
tureen or serving bowl. Stir in the sesame seed oil
and sprinkle the top with scallions. Serve at once.

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Popularity: 5% [?]

Title: Chunky Kidney Bean Dip
Categories: Appetizers, Beans, Dips
Yield: 2 servings

1 1/2 c Kidney Beans; Cooked
1 t Lemon Juice
1 tb Cumin; Ground
1/4 c Sour Cream
1 t Hot Sauce
1 tb Coriander; Ground

Mash the beans by hand, using a fork or the back of a wooden spoon.
Blend in the sour cream, mixing until smooth. Add all the other
ingredients and blend well. Cover and chill. Makes about 1 3/4 cups
of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers

MMMMM

Popularity: 4% [?]

Breaded Seitan Dinner Cutlets

Recipe By : Loma Linda (R) Seitan from Worthington Foods
Serving Size : 1 Preparation Time :0:06
Categories : Eat-Lf Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
67 grams Wheat gluten (Seitan) — (1 slice)
2 tablespoons Italian bread crumbs
1/2 teaspoon safflower oil — or spray
freshly ground black pepper — to taste
1/4 cup mushroom gravy

F Y I — Seitan is the Japanese name for seasoned wheat gluten, also called
wheat gluten, gluten, wheat meat or meat of wheat. It is available canned,
frozen, and there are recipes for homemade.
(: http://www.vegetariantimes.com/ the July 1997 issue

Heat oil in skillet to medium. Coat the seitan slice with the cumbs.
Crisp/brown the cutlet about 3 minutes per side. Remove and keep warm. Mix
the mushroom gravy powder with the appropriate amount of water; add to the
skillet; thin with additional water as needed. McServing 185 cals (29.1%
ff) 5.8 g fat.

MENU – Breaded Seitan Dinner Cutlets * Potatoes with Lemon, Thyme and Wax
Beans * Onion Saffron Sweet Pea Relish with Orange Zest McServing 362.5
cals 8.5g fat. 21% fat; 56% carbo; 23% protein.

67 g seitan, 80 cals, 1.5 g fat (0.5 g each sat, poly mono)

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Popularity: 3% [?]

IMPOSSIBLE TURKEY STUFFING PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Turkey — cooked;diced
1/2 ts Seasoned salt
1 c Prepared turkey stuffing
1/4 c Green onions — w/tops,sliced
1/2 c Green peas — cooked
1 c Milk
2 Eggs
1/2 c Bisquick

Heat oven to 400. Grease a 9″ pie plate. Arrange
turkey in plate; sprinkle with seasoned salt. Separate
stuffing into small pieces; arrange on turkey. Top
with onions and peas. Beat remaining ingred. until
smooth, 15 sec. in blender on high. POur into plate.
Bake until knife inserted in center comes out clean.
30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6
servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY
TSPN00B Judy*Bloomington*IN*04/18 02:21 pm*

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Popularity: 3% [?]

Tejas Gazpacho

Recipe By : Mark Haugen of Tejas, Minneapolis,MN
Serving Size : 12 Preparation Time :1:00
Categories : Soups Southwestern Cuisine
Healthy And Hearty Vegetable Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds fresh tomatoes — peeled seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar — to taste
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
2 tablespoons lime juice — use fresh-squeezed
2 cups water
1 whole red bell pepper, peeled seeded — diced in 1/4″
pieces
1 whole green bell pepper, peeled seeded — diced in 1/4″
piece
1 whole yellow bell pepper, peeled seeded — diced in 1/4″
pieces
2 cups scallions — thinly sliced
2 cups cucumber, peeled seeded — diced in 1/4″ pieces
2 cups jicama, peeled — diced in 1/4″ piece
1 cup zucchini — diced in 1/4″ piece
1 Cup yellow squash — diced in 1/4″ pieces
4 whole tomatoes, outside skin and flesh only — diced in
1/4″ piece
2 tablespoons cilantro, basil, or parsley — chopped

Puree the first 13 ingredients (“3 Pounds Tomatoes” through “2 Cups Water”) in
a blender. Strain and chill the mixture.

When chilled, stir in all of the remaining ingredients.

Serve chilled. Will keep well in the refrigerator for up to three days.

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Serving Ideas : Holds well in refrigerator for up to three days.

Nutr. Assoc. : 1514 1503 1573 0 1099 0 0 1203 0 491 161 823 0 1106 685
5631 1337 3010 3794 1672 1428 1514 384

Popularity: 3% [?]

Title: Shrimp-Pesto Salad
Categories: Pasta, Ethnic
Yield: 6 servings

3 c Uncooked medium shell macaro
1 tb Olive or vegetable oil
1 c Pesto or
1 Container (8 ounces) pesto
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 Italian plum tomatoes, each
-Into 4 wedges
4 c Coarsely shredded spinach
Grated parmesan cheese, if
-desired
1 pk (6 ounces) frozen tiny
-Shrimp, thawed

Cook macaroni as directed on package. Rinse in cold water and drain; toss
with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2
cups macaroni and 2 cups spinach on olive mixture; repeat with remaining
macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp.
Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 515
CALORIES PER SERVING.

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Popularity: 5% [?]

Title: VEGETABLE CONFETTI SOUP
Categories: Soups, Vegetables
Yield: 14 servings

1 tb Vegetable oil
2 md Onions; minced
4 lg Carrots; peeled,
– cut into 1/3-in dice
2 lg Trimmed fennel bulbs
– cut into 1/3-in dice
10 c Chicken stock or broth
1 ts Dried tarragon
1 ts Dried thyme
1 lg Red pepper
– cut into 1/3-in dice
2 md Zucchini
– cut into 1/3-in dice
12 lg Mushrooms
– trimmed, quartered
Salt
Freshly ground pepper
Grated imported Parmesan
– for serving

HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir
often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer,
covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini
and mushrooms. Cook, covered, for 10 minutes more. Season to taste with
salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3
months. Serve hot, garnished with cheese. Makes 14 Cups

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Popularity: 3% [?]

FOR THE ELEGANT SET (MENU RECIPES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Onion juice
Juice from 1/2 lemon
8 oz Pacakge softened cream
-cheese
Toast rounds
1 sm Jar of caviar

FROM: Shelley Rodgers (Jolly Rodgers:the
Portuguese Pirate!)

Food fit for the most exquisite of palates! Build
your reputation as a hostess. Don’t be faint hearted
when it comes to serving your gourmet friends. Bring
out your best silver and dazzle them with your
culinary skill. The recipes that follow will bring you
compliments and you won’t have to spend hours in the
kitchen to bring it off.

~ÿMenu Red Caviar Canapes Strawberry Surprises
Fondue Bourguignonne Meat Dip Sauces: Mock Bernaise,
Anchovy, Garlic, Mustard Plum Elite Espresso coffee
(no recipe) Light California champagne (no recipe)

~ÿServing Suggestion Starched blue linen, crystal
serving dishes, white porcelain and sterling champagne
glasses all bring a touch of elegance to an intimate
deck-side gathering. Arched candelabra with tall white
tapes would be perfect for illuminating the fondue
dish. Each guest could be handed a porcelain salad
size plate with blue linen napkin folded on top and
frosted sliver champagne glass. Remember to preheat
your best demitasse cups for the expresso.

~ÿRed Caviar Canapes chopped chives

Mix onion juice, lemon juice and cream cheese. Using
a pastry tube, form a crown of this mixture on rounds
of toast. From the jar of caviar, take a dab to fill
each center. Decorate the edges with chopped chives.

~ÿStrawberry Surprises (note: NO LIE!!!) 2 lbs
fresh strawberries 1 cup powdered sugar 1 cup light
rum 1 cup vodka 1 cup Triple Sec

Gouge out the stems so the hollow center of the
strawberries are exposed. Place them in a plastic
container and sprinkle the powdered sugar over them.
Add the rum, vodka and Triple Sec and gently tumble
until well mixed. Refrigerate covered for at least 2
days occasionally tumbling. Gently remove
strawberries from marinade and serve cold in
pre-chilled crystal bowl. Sip the marinade!!!

~ÿFondue Bourguignonne 1 1/2 lbs beef tenderloin
(cheaper cuts may need to be tenderized) peanut oil

Cut meat into bite-sized pieces and set aside. Pour
oil into your fondue dish or chafing dish until it is
at least 3 inches deep. Heat the oil t about 360~ or
until it will cokk a test chunk of meat in three
minutes. Each guest spears a chunk of beef with a
fondue fork and cooks it to taste in the hot oil.
(It’s nice to mark the forks with a colored dot on a
piece of tape so they will be recognized). After the
pieces of meat are cooked, each guest dips the choice
morsel into one of the variety of elegant sauces.

~ÿMeat Dip Sauces –ÿMock Bernaise Soak 1 tsp
tarragon in 1 Tbsp tarragon vinegar. Add 1 cup
mayonnaise, 3 shallots and a pinch of dry mustard.
Whirl in a blender for 1 minute.

~-ÿAnchovy Combine 2 tsp anchovy pate with 1 cup
mayonnaise. Mix thoroughly.

~-ÿGarlic Cream together 1 stick of softened butter
and 1 clove finely minced garlic.

~-ÿCurry Combine 2 tsp curry powder (or more) witha
dash of garlic powder, dash oflemon juice and 1 10-oz
can of beef gravy.

~-ÿMustard Combine 1 cup mayonnaise, 2 Tbsp sour
cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar
and a little salt.

~ÿPlum Elite 4 parts Sake 1 part Plum wine sqeeze of
lime fresh pineapple wedges for garnish

Combine sake and plum wine. Add a squeeze of lime.
Pour over cracked ice in a prechilled tall silver or
crystal stemmed water glass. Garnish with a slim wedge
of fresh pineapple for stirring and nibbling. [ Food
for Wet Fingers, Sharon R. Hines, 11/81 ]

** -ÿthis comes from the bottom of the files of
Shelley Rodgers <ÿ

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Popularity: 4% [?]