Title: Elaine’s Dolmas
Categories: Vegetarian, Vegan, Mcdougall, Main Dish
Yield: 48 servings

48 Grape leaves (about 1 jar)
1/2 c Long grain brown rice;cooked
2 c Onion; finely chopped
2 tb Parsley; finely chopped
2 tb Mint leaves; finely chopped
2 ts Dill weed
1/4 c Pine nuts
1/4 c Currants
1/4 ts Black pepper
1 c Tofu TVP® (optional)

Place grape leves briefly in a pan of warm water to separate them, then
drain on paper towels. Combine all other ingredients. Place grape leaf vein
side up, with the stem toward you. Put a mound of rice mixture in the
middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
size of the leaf). Fold over sides and roll up leaf. Layer the rolled
leaves in a large saucepan (3 quart) placing them side by side and close
together. Press with a heavy heat proof plate that fits inside the pan. Add
enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving them
with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
take to a potluck dinner and they also make a very special “company meal.”
Recipe for making tofu TVP® follows. The use of the tofu in this recipe is
entirely optional; they are delicious both ways.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 5% [?]

PARSLEY STUFFING BALLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Side dish Holiday
Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Soft white breadcrumbs
6 oz Butter (or margarine -KM)
1 Onion — grated
2 ts Mixed herbs
6 tb Chopped parsley (or more)
1 Lemon (or more) — rind grated
Lemon juice
Salt
Freshly ground black pepper

Mix all ingredients together, adding grated lemon rind
and juice and salt and pepper to taste. Roll the
mixture into balls about the size of walnuts and put
them, a little apart, in a greased baking tin. Bake
them for about 25 minutes in an oven preset to 190
C/375 F/Gas Mark 5, turning them after about 15
minutes so that they become crisp all over.

Source: Rose Elliot’s Vegetarian Christmas Typed for
you by Karen Mintzias

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Popularity: 8% [?]

Title: PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE
Categories: Cheesecakes, Sauces
Yield: 6 servings

1 1/2 c Fine gingersnap crumbs
-(about 1/2 lb. gingersnaps)
3/4 c Chopped pecans or walnuts
6 tb Unsalted butter, melted
1/2 lb Cream cheese, at room
-temperature
1/2 c Sugar
1/2 c Lightly packed brown sugar
1 ts Cinnamon
3/4 ts Ginger
1/2 ts Ground cloves
1/2 ts Freshly grated nutmeg
1 c Unsweetened pumpkin puree,
-fresh or canned (not
-pumpkin pie
Filling)
5 Lg. Eggs
1/2 c Heavy Cream

Here’s a cheesecake recipe I intend to try for
Thanksgiving dinner. I found it in the 10/21/91 issue
of New York Magazine and thought I’d share it with all
of you.

PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE

MAPLE – BOURBON SAUCE (recipe below)

Crust: Lightly butter a 10×2 inch round cake pan.
Combine gingersnap crumbs, nut, and butter in a bowl,
and mix well. Press mixture firmly into prepared pan,
and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees.

Make Filling: In a bowl, beat cream cheese until
smooth. Add sugars and spices, beat until light in
texture, 3-4 min. Add pumpkin puree and mix until just
blended. Stir in eggs one at a time, scraping sides of
bowl after each addition. Stir in cream.

Pour batter into crust, and put cake pan in a roasting
pan. Add hot water to roasting pan halfway up sides of
cake pan. Bake in center of oven until cheesecake is
firm to touch and slightly puffed, about 50 minutes.

Let cheesecake cool on a wire rack for about 45
minutes. Cover, and refrigerate for at least 4 hours.
When cheesecake is completely chilled, lower pan into
a hotwater bath for 2-3 min. to loosen the crust.
Invert a large, flat plate on top of cheesecake;
invert pan, and remove. Put a second plate on bottom
of cheesecake, and turn it right side up. Cut with a
hot knife, and serve with maple/bourbon sauce.

Cheesecake will keep for 4-5 days in refrigerator and
2 weeks in the freezer.

MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1
C. Light Cream 1/4 Vanilla Bean, split lengthwise 3
Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp. Cornstarch 1/3 C.
Heavy Cream Whipped

Combine maple syrup and bourbon in a saucepan. Over
medium heat, bring to a boil, and cook until reduced
by 1/3, about 10 minutes; set aside to cool.

Put light cream and vanilla bean in a large saucepan,
and bring to a boil. Immediately remove from heat, and
let bean infuse cream for about 10 minutes. Remove
bean, and scrape pulp into cream.

Whisk together egg yolks, sugar and cornstarch. Stir
in 1/2 C. cream and return mixture to saucepan with
rest of cream. Stirring continuously, cook over low
heat until thickened enough to coat back of a wooden
spoon, 5-8 minutes.

Add reduced maple syrup and bourbon, and strain
through a fine sieve into a bowl set in ice. Stire
until completely chilled, then fold in whipped cream.

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Popularity: 3% [?]

CARROT OR ZUCCHINI MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Whole-wheat flour
1 t Salt
1 1/2 ts Baking soda
1 t Cinnamon
1/2 ts Nutmeg
1 1/2 c Natural bran
3 ea Carrots, 1c grated
2 ea Eggs
1/4 c Vegetable oil
1 1/2 c Skim milk or orange juice
2 tb Vinegar
1/2 c Honey
1/4 c Molasses
1/2 c Raisins

Blend flour, salt, baking soda, cinnamon, nutmeg, and
bran together in food processor, 4 to 5 seconds. Pour
into large mixing bowl. Process carrots until pureed
and add to dry ingredients. Process the eggs and oil
for 2 – 3 seconds and add to bowl along with the milk,
vinegar, honey, molasses, and raisins. Stir with a
wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake
at 375F for 20 to 25 min.

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Popularity: 3% [?]

Title: APRICOT-HONEY BUTTER
Categories: Dairy, Fruits
Yield: 2 cups

3 c Dried apricots (2 lbs)
2 tb Grated lemon zest
1/2 c Fresh lemon juice
1/2 c Honey
3 tb Finely chopped crystallized
Ginger

In a heavy saucepan, combine apricots, lemon zest, 1/4
cup lemon juice and 2 cups water. Bring to a boil.
Reduce heat to low and simmer, uncovered, for 45
minutes to 1 hour, or until the apricots are soft.
Transfer the apricots and the cooking liquid to a food
processor and puree until smooth. Return to the
saucepan, along with honey and the remaining 1/4 cup
lemon juice. Simmer, stirring often, until very thick,
about 1 hour. Stir in crystallized ginger and let
cool. (The butter can be stored, covered, in the
refrigerator for up to 2 weeks or in the freezer for
up to 6 months.) Source: Eating Well Magazine
: November/December 1992
: Pg.68

From the collection of K. Deck

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Popularity: 6% [?]

Title: GARLIC STRAWS
Categories: Appetizers, Nsv
Yield: 20 straws

1/2 lb Puff pastry
Juice of 2-3 garlic cloves
2 oz Milk
1 ts Paprika
1 tb Parmesan cheese
Salt and cayenne pepper

Preheat oven to 425F. Roll out the puff pastry on a
floured board into a rectangle, as thinly as possible.
Stir the garlic juice into most of the milk and brush
the pastry with half of it. Mix the paprika and
Parmesan, and season with a little salt and cayenne.
Sprinkle half of it over one half of the pastry. Fold
the pastry and roll out as thinly as possible.

Repeat with the remaining garlic milk and Parmesan
mixture and roll out to a rectangle not more than 1/4
inch thick. Brush with milk and cut into strips about
1/2 inch wide and 6 inches long.

Arrange the straws, at least an inch apart, on greased
baking sheets and bake for 7 to 10 minutes or until
well-risen and golden brown. Serve warm, piled onto
each other, log cabin style.

The Great Garlic Cookbook, by Sophie Hale : ISBN
1-55521-801-6

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Popularity: 5% [?]

Title: CHOCOLATE CHESTNUT BOURBON TORTE W/A KENTUCKY
Categories: Chocolate, Tortes
Yield: 20 servings

6 Eggs, separated — plus 2
Egg yolks
1 1/2 c Sugar — plus 1/3 cup
4 tb Bourbon — plus 2 teaspoons
2 1/2 c Pureed unsweetend chestnuts
3/4 c Ground pecans — plus pecan
Peices for garnish
2 ts Instant coffee
6 tb Chilled buter — cut into
Pieces
1 1/2 oz Bitter chocolate — chopped
3/4 lb Bittersweet chocolate
3 1/2 c Whipping cream
1/2 c Confectioners’ sugar

1. Make the cake: heat ove to 350. degrees. Grease
and flour 2 nine-inch
cake pans. Beat 6 egg yolks well. Stir in 1 1/2 cups
sugar and 1 1/2 teaspoons bourbon, then blend in 2
cups chestnut puree. Stir in ground pecans. Whip egg
whites with a pinch of salt until stiff. Fold whites
inot batter. Divide mixture between the two cake pans
and bake for 25 minutes. Cool on a cake rack, then
remove from the pans.

2. Make the filling: Beat the 2 egg yolks with 1/2
cup of sugar. Add instant coffee and 1 T hot water.
Beat Chilled butter into mixture, then add
1/2 teaspoon bourbon and stir in remaining 1/2 cup
chestnut puree. Stir in chopped bitter chocoalte.
Cover bowl withplastic wrap and refirgerate.

3. Melt bittersweet chocoalte with heavy cream over
low heat. Stir in 2 tablespoon bourbon, transfer to a
bowl, cover with plastic wrap and refirgerate.

4. To assembel cake, sperad the chilled chestnut
filling atop one cake layer
and cover with the other. Cover the torte with the
chocolate icing and sprinklw with chopped pecan
peices. Chill before serving. MEanwhile, prepare
a bourbon chantilly to pass at the table. Whip the 2
cups of cream to soft peaks, gradually beat in the
confectioners’ sugar and then fold in 2 tablespoons of
bourbon.

From Chicago Tribune Magazine (cooking
section)11-14-93. Featured was – Cathy
Cary, who with her husband, Will, runs a catering
business (La Peche) and a 94
seat restaurant (Lilly’s) in Louisville, KY. This
issue’s feature centered around buffet items for
holiday parties.

~- posted by Bud Cloyd

Recipe By :

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Popularity: 4% [?]

Title: Tomato Sauce with Green Beans
Categories: Main dish, Pasta, Mark’s
Yield: 4 servings

1/8 c Olive oil
6 ea Garlic cloves
1/2 c Green bell pepper, diced
1 c Green beans, fresh or frozen
2 lg Ripe tomatoes, chopped
1/2 c Fresh basil, chopped
1 tb Parsley
Salt pepper
Stock, as necessary
Spaghetti

Heat oil gently in a large pot. Add the garlic saute for 30
seconds. Add the green bell pepper continue to saute gently for 1
minute or so. Add the green beans stir well. Add the tomatoes,
stir simmer for 10 minutes. Add the basil, parsley, salt pepper.
Continue to cook until the tomatoes are rendered into a sauce. You
may wish to add some stock, but do not add too much or the sauce will
become very watery. Check seasonings.

Serve hot sauce tossed over cooked spaghetti with lots of home-made
garlic bread on the side.

Recipe by Mark Satterly

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Popularity: 4% [?]

Baked Doughnut Puffs

Recipe By : Farm Journal, 1952
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons shortening
1/2 cup sugar
1 egg
2 cups flour — sifted
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup milk
1/2 cup chopped walnuts
1/4 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 cup butter — melted

Cream shortening, sugar egg until light and fluffy. Sift together
flour, salt, baking powder and nutmeg. Add alternately with milk to
creamed mixture. Mix well to a stiff dough. stir in nuts. Drop by
tablespoon into well greased small size muffin pan cups. Bake at
400° for 20 minutes. Combine powdered sugar and cinnamon in paper bag.
Dip top of doughnut in melted butter, shake 2 or 3 at a time in bag
with sugar.

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Serving Ideas : Less fat, less work than frying.

Popularity: 6% [?]

HANOI BEEF AND RICE-NOODEL SOUP (PHO BAC)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate, or 1 lb
-flank steak
2 lg Onions, unpeeled, halved
-and studded with 8 whole
-cloves
3 Shallots, unpeeled
2 oz Fresh ginger root, unpeeled
-in one piece
8 Star anise
1 Cinnamon stick
4 md Parsnips, cut into 2-inch
-chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions, thinly sliced
1 tb Shredded coriander
2 md Onions, sliced paper-thin
1/4 c Hot chili sauce (tuong ot
-or sriracha sauce)
1 lb 1/4-inch-wide dried rice
-sticks (banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Freshly ground black pepper
—–ACCOMPANIMENTS—–
2 c Fresh bean sprouts
2 Fresh red chile peppers,
-sliced
2 Limes, cut into wedges
1 bn Of fresh mint, separated
-into leaves
1 bn Fresh Asian basil *
* or regular fresh basil,
-separated into leaves

“This sublime recipe comes from my mother, a native of Hanoi. She
always made the beef stock in large quantities++enough for at least 3
meals++and froze it in batches until needed.”

In order to cut the beef into paper-thin slices, freeze the pieces of
meat for 30 minutes before slicing.

The night before, clean the bones under cold running water and soak
overnight in a pot with water to cover at room temperature. (This
will help loosen the impurities inside the bones. When heat is
applied, these impurities are released and come to the top much
faster and can be removed, therefore, producing a clear broth.)

Place the beef bones, oxtails and short rib plate in a large
stockpot. Add water to cover and bring to a boil. Cook for 10
minutes. Drain. Rinse the pot and the bones.

Return the bones to the pot and add 6 quarts of water. Bring to a
boil. Skim the surface to remove the foam and fat. Stir the bones in
the bottom of the pot from time to time to free the impurities.
Continue skimming until the foam ceases to rise. Add 3 quarts more
water and bring to a boil. Skim off all the residue that forms on
the top. Turn the heat to low and simmer.

Meanwhile, char the clove-studded onions, shallots and ginger
directly over a gas burner or under the broiler until they release
their fragrant odors. Tie the charred vegetables, star anise and
cinnamon stick in a double thickness of dampened cheesecloth. Add
the spice bag, parsnips and salt to the simmering broth. Simmer for
1 hour.

Remove the short rib plates. Pull the meat away from the bones.
Reserve the meat and return the bones to the pot. Simmer the broth,
uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils
away, add enough fresh water to cover the bones.

Meanwhile, slice the beef sirloin against the grain into paper-thin
slices, roughly 2 by 2-inches in size. Slice the reserved short rib
meat paper-thin. Set aside.

In a small bowl, combine the scallions, coriander and half of the
slice onions. Place the remaining sliced onions in a small bowl and
stir in the hot chili sauce. Blend well.

Soak the rice sticks in warm water for 30 minutes. Drain and set
aside.

When the broth is ready, remove and discard all of the bones. Strain
the broth through a strainer or colander lined with a double layer of
dampened cheesecloth into a clean pot. Add the fish sauce and bring
the broth to a boil. Reduce the heat and keep the broth at a bare
simmer.
In another pot, bring 4 quarts of water to a boil. Drain the
noodles, then drop them in the boiling water. Drain immediately.
Divide the noodles among 4 large soup bowls. Top the noodles with
the sliced meats. bring the broth to a rolling boil. Ladle the broth
directly over the meat in each bowl (the boiling broth will cook the
raw beef instantly). Garnish with the scallion mixture and freshly
ground black pepper.
Serve the onions in hot chili sauce and the accompaniments on the
side. Each diner will add these ingredients as desired. Yield: 4
servings.

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Popularity: 4% [?]