Date: Wed, 11 May 94 09:45:28 EDT
From: Lucinda Rasmussen

STUFFED MUSHROOMS

20 large white mushrooms (about 2 inches diameter)
2 cups cubed bread crumbs (I use a mix of white and WW)
2 cloves garlic, minced
1 medium onion, finely minced
1/4 cup wine for sauteeing
2 ribs celery, finely minced
2 tbsp finely shredded carrot
1 1/2 tsp salad herbs (mix of parsley, majoram, etc. I think McCormick
makes this mix)
salt/pepper to taste

Remove mushroom stems. Chop and reserve stems. Bring a large pot of water
to boil and add mushrooms. Cook for a couple minutes or until they start to
shrink. Drain and place the mushrooms into a pan of cold water for a minute
to stop cooking. Drain mushrooms.

Preheat oven to 350F. In a large non-stick saute pan, saute the onions,
mushroom stems, garlic and celery in the wine. When vegetables are tender, add
the carrot and herbs. Add bread crumbs and mix well. Add salt/pep and adjust
seasonings to taste. Fill mushrooms with a heaping tablespoon of the mixture,
place on a lightly sprayed baking sheet and cook for 10-12 minutes or until
lightly browned on top.

Popularity: 4% [?]

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% [?]

Title: Fresh-Roasted Raw Peanuts
Categories: Snacks
Servings: 8

Peanuts
Salt

1. Roast single layer of raw shelled peanuts on flat pan or cookie sheet in
preheated 350′F. oven for 15-20 minutes, stirring occasionally. Salt to
taste.
2. For roasting raw, unshelled peanuts, increase roasting time to 30-35
minutes.

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Popularity: 4% [?]

Title: Gingered Shrimp Salad
Categories: Seafood, Salads
Yield: 1 servings

1 1/2 lb Shrimp, cooked
1/4 c Vinegar, white wine
1 tb Lemon juice
1 ts Sugar
2 c Celery
3/4 c Oil
2 tb Water
1 1/2 ts Ginger
1/2 ts Salt
2 c Carrot

Mix together all ingredients except shrimp and vegetables. Pour half
over shrimp and half over the vegetables. Marinate for an hour, drain
and serve over lettuce or sprouts.

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Popularity: 7% [?]

Title: HOTTED HONEY RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————-FOR POULTRY AND PORK——————-
1/4 c Prepared horseradish
1 ts Hungarian hot paprika
2 ts Soy sauce
2 ts Honey

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1/3 cup.

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Popularity: 3% [?]

Title: Chocolate Banana Pudding Pie
Categories: Pies
Yield: 8 servings

4 Squares BAKER’S Semi-Sweet
-Chocolate
2 tb Milk
1 tb Margarine or butter
1 Prepared graham cracker
-crumb crust (6 oz)
2 md DOLE Bananas, sliced
2 3/4 c Cold milk
2 pk JELL-O Vanilla or Banana
-Cream Flavor Instant
-Pudding Pie Filling
1 1/2 c Thawed COOL WHIP Whipped
-Topping

Prep time: 20 minutes. Refrigerating time: 4 1/2 hours.

MICROWAVE chocolate, milk and margarine in medium microwaveable bowl
on HIGH 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until
chocolate is completely melted. Spread evenly in crust. Refrigerate
30 minutes or until chocolate is firm. Arrange banana slices over
chocolate.

POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 1
minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with
whipped topping.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

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Popularity: 3% [?]

Title: Bordelaise Sauce-Steve
Categories: Sauces
Yield: 1 Pt

2 tb Butter or margarine
2 tb All purpose flour
1 tb Minced green onion
1 tb Chopped fresh parsley
1 Bayleaf
1/4 ts Dried thyme
1/8 ts Salt
1/8 ts Coarsley ground
Black pepper
10 1/2 oz Can beef broth, undiluted
3 tb Dry red wine

Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Stir in next 6
ingredients. Gradually add broth and wine; cook over medium-high
heat, stirring constantly, until thickened and bubbly. Remove bay
leaf. Yields about 1
1/2 cups Walt MM

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Popularity: 3% [?]

Rhubarb Chutney

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Microwave Chutneys
Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Rhubarb — sliced
1 Cup Cider vinegar
1 Cup Sugar, brown — dark
1/2 Teaspoon Ginger — ground
1/2 Teaspoon Allspice
1/2 Teaspoon Mustard — dry
1/2 Teaspoon Cinnamon
1/4 Teaspoon Garlic powder
8 ounces Dates — chopped
1/2 cup Raisins
2 medium Apples — peeled chopped
-3 cups)

In 2 quart glass bowl combine rhubarb, vinegar, brown sugar, ginger,
allspice, mustard, and microwave on high for 6 minutes or until boiling. Add
dates, raisins, and apples. Do not cover. Microwave on high 6 minutes. Stir
and microwave 6 more minutes. Stirring occasionally, let stand till barely
warm. Spoon into jars and refrigerate. Will thicken.

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Popularity: 3% [?]

BORANI ESFANAJ (SPINACH-YOGURT SALAD OR DIP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, chopped
4 Cloves garlic, chopped
1 To 2 tbsp butter
1/2 To 1 tsp tumeric
1/2 To 1 tsp cayenne pepper (or
-a generous dash tabasco
-sauce)
1/2 ts Curry powder
1 t Cumin
1/4 ts Cinnamon
1 pk Frozen chopped spinach,
-defrosted, or 2 bunches
-fresh spinach,
Cooked and chopped.
1 c Plain yogurt

This spinach and yogurt dish is Persian in origin, The yogurt is redolent
with both musky and sweet spices complementing the slightly tart taste of
the spinach. Borani Esfanah is enjoyed as an appetizer, side dish, or dip
to spread on bread. Though untraditional, the hot pepper flavoring adds
zip. Accompany with French bread, or pita; or, for a more tactile
experience, tear off pieces of warm, soft flour tortillas and scoop up the
savory mixture.

salt

1. Saute onion and garlic in butter until soft. Add spices and cook a few
minutes to rid them of any rawness

2. Mix in spinach, yogurt, and salt to taste.

RECOMMENDED WINE:

Drink a slightly sweet Gewutztraminer or California riesling (German
rieslings fade at the spicy assertion of this dish).

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Popularity: 40% [?]

Title: MINT BLOSSOM PIE (WITH MINTED APPLE SLICES)
Categories: Pies
Yield: 6 servings

1 Envelope unflavored gelatine
2 tb Cold wuter
1/2 c Thick applesauce
3/4 c Sugar
1/4 ts Salt
1 pk (8 oz.) marshmallows
1 1/2 c Whipping cream
1/4 c Lemon juice
1 Baked 9 or 10-inch pie shell
Few drops green food
-coloring
3 Drops peppermint extract

Light ans airy as spring itself! The glistening apple garnish puts this
billowy pie in the glamour class.

Minted Apple Slices

Soften gelatine in cold water. Heat applesauce, sugar, salt, and
marshmallows over low heat, stirring frequently until marshmallows melt.
Remove from heat and add softened gelatine to hot mixture, stirring until
dissolved. Chill until partially congealed. Beat until fluffy. Beat
whipping cream until fluffy. Add lemon juice gradually and beat until
stiff. Fold into beaten gelatine mixture. Pour one-half of mixture into
baked pastry shell. Tint remaining filling light green with few drops green
food coloring and add peppermint extract. Spoon green layer carefully over
light layer. Chill until congealed. Garnish top of pie with Minted Apple
Slices. Serve.

Minted Apple Slices: Core and pare 2 medium firm apples. Cut each into 8 or
10 slices. Combine 1 cup sugar, 1 cup water, 1/2 teaspoon peppermint
extract, and few drops green food coloring in pan. Bring to boil and add
apple slices. Simmer until apples are transparent, about 5 minutes, turning
once. Cool in syrup. For a sophisticated touch, add 2 tablespoons creme de
menthe to the syrup as it cools. Drain apples on absorbent paper. Arrange
on pie.

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Popularity: 17% [?]