Club Food

Whisk together the oil, apple cider vinegar, apple juice, salt and
pepper to taste in a small bowl set aside.

Slice the apples cross-wise into 4 thick apple rings.
Brown the
apple rings in a skillet with the butter over medium high heat
until soft and browned nicely.

Divide the goat cheese (Chvre) into 4 equal portion and shape into
round discs about the same size as the apple rings.

Coat each disc of goat cheese with the fresh thyme and sprinkle
with pepper.

Place the goat cheese disc on top of the apple rings.
Broil for
about 3 minutes or until the top is golden brown and bubbling.

Toss the lettuce with half of the vinaigrette and divide among 4
plates.
Top the lettuce with the warm goat cheese and apple
rings.

Drizzle the remaining vinaigrette over the top.
Serve.

The flavor combination is amazing.
The earthy and nutty flavour of
hemp seed oil combines beautifully with the tartness of the goat
cheese and apples.

If you can’t find hemp seed oil you may substitue any other
strongly flavoured oil such as a high quality olive oil.

-BETTIE COOPER VGXB82A 1 1/8 c Bread flour

1 1/8 c Whole wheat flour

1 ts Salt

1 tb Butter

1/2 c Raisins

1 ts Baking soda

1 c Buttermilk

2 tb Caraway seeds

1 1/2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has
a setting for making Whole Wheat Bread and this recipe is for
making the Whole Wheat Irish Soda Bread that I tried yesterday.
It
was a big hit!! BETTIE COOPER (VGXB82A)

-BETTIE COOPER VGXB82A 1 1/2 c Bread flour

1 1/2 c Whole wheat flour

1 1/3 ts Salt

1 1/3 tb Butter

2/3 c Raisins

1 1/3 ts Baking soda

1 1/3 c Buttermilk

2 2/3 tb Caraway seeds

2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has
a setting for making Whole Wheat Bread and this recipe is for
making the Whole Wheat Irish Soda Bread that I tried yesterday.
It
was a big hit!! BETTIE COOPER (VGXB82A)

1 pk Dry yeast

1 c Warm water

-(105 to 115 F) 2 1/2 c All-purpose flour

3/4 c Whole wheat flour

2 ts Salt

4 ts Cornmeal (optional)

Stir yeast into warm water and set aside for 5 to 10 minutes.
Combine the flours and salt in a mixer bowl; add yeast mixture.
Mix
until dough begins to pull away from side of bowl.
(Add a little
more flour if dough sticks to side.) Divide dough in half.
On a
floured surface with floured rolling pin, roll each half into a
15-inch circle (dough should overlap pan by 1 inch all around).
If
dough resists rolling, let it rest a few minutes and try again.
Dough can be refrigerated or frozen before rolling.
Thaw thoroughly
before attempting to roll out.
Coat two nonstick 14-inch pizza pans
with cooking spray and sprinkle with cornmeal (optional).
Arrange
each crust in a prepared pan and top as desired.
[ MODERN MATURITY:
Feb/March 1990 } Posted By: Fred Peters

3 Egg whites

50 g Granulated sugar (1 3/4 oz)

50 g Confectioners’ sugar (1 3/4

-oz) 120 g Nuts, coarsely ground (4 1/4

-oz) 50 g Citron, finely diced (1 3/4

-oz) Baking wafers Over steam, beat egg whites and sugar to firm
peaks.
Add nuts and citron.
Put baking wafers on cookie sheet,
putting a small heap (about a teaspoon?) of the mixture on top of
each wafer.
Let dry in oven.
From: Maria Baumgartner (Karin
Brewer’s mother), Vienna, Austria Posted by: Karin Brewer, Cooking
Echo, 7/92

Return mushrooms and liquid to the bowl; discard the sediment.
Peel
and coarsely shred the potatoes and carrots.
Peel and coarsely chop
the onion.
Peel and mince the shallot.

Thinly slice the fresh mushrooms.
Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle.
Add the bacon and onions and saute over medium heat until the
onions soften and the bacon is translucent, about 2 minutes.

Bring broth to a boil in a large saucepan.
Add the boiling broth to
the soup kettle along with the potatoes, carrots, porcini
mushrooms, and reserved mushroom liquid.
Return to a boil and
simmer until vegetables are tender, about 10 minutes.

Heat remaining oil in a large skillet.
Add the fresh mushrooms and
salt and saute over medium until mushroom liquid has evaporated,
about 10 minutes.

Add mushrooms to the soup kettle and simmer for 30 minutes.
Adjust
seasoning if necessary.

SERVING: Ladle soup into warm bowls.
Sprinkle with parsley and
ground black pepper.
Serve immediately.

4 sl White bread

Butter or margarine, room -temperature 4 Eggs

2 tb Half and half

Salt Freshly ground black pepper 1/3 c Shredded sharp
Cheddar

-cheese Servings: 4 Finely chopped parsley Preheat oven to 325
F.
Cut out a 2 1/2 inch circle from centre of each bread slice,
leaving crust intact.
Discard bread circles or reserve for another
use.
Lightly spread butter or margarine on 1 side of each bread
piece.
Heat a large skillet.
Add bread, buttered side down.
Cook
over medium heat until lightly browned.
Turn bread over, cook 1
minute.
Remove from skillet.
Lightly grease a large shallow baking
dish.
Place each bread piece in baking dish.
Break 1 egg into each
bread crust.
Drizzle 1 1/2 teaspoons half and half over each egg.
Season with salt and pepper to taste.
Top bread crusts with
shredded cheese.
Bake 15 to 20 minutes or until egg whites set.
Garnish with parsley.
Source: HP Books, Polish Cooking by Marianna
Olszewska Heberle posted by Linda Davis

3 tb Ghee

1 md Onion, chopped

1/2 ts Turmeric

2 Bay leaves

4 Cloves

4 Black peppercorns

2 1″ cinnmaon sticks

2 Black cardamom pods

2 c Brown rice, presoaked

3/4 c Water

3 tb Green peas

1 ts Salt

1 pn Saffron

Heat ghee in a skillet.
Saute onion over a medium heat till
golden.
Reserve some of the onion for garnishing later.
Add
turmeric to the skillet.
Stir & heat briefly.
Add the rest of
the spices in order.
Mix well.
Add the rice & stir a few times.
Pour over water, stir & bring to a boil.
Reduce heat, mix in
peas & salt, cover & cook for 10 to 15 minutes.
Sprinkle
with saffron & reserved sauted onion.
Serve hot.
Michael
Pandya, “Indian Vegetarian Cooking”

1/2 c Barley

1 c Bulgur wheat

1 cn Tomatoes, whole

Water 1 tb Salt, garlic

3/8 c Oil, olive

1/4 c Juice, lemon

2 tb Parsley

2 tb Onions, dried

Cook barley according to package directions; set aside.
Drain
tomatoes well, reserving liquid.
Add enough water to reserved
liquid to measure 1 cup and bring to boil.
Mix together bulgur,
boiling liquid, and garlic salt.
Cover for 30 minutes.
Add barley
and remaining ingredients to bulgur mixture and refrigerate.
Serve
with cucumber dressing.

2 c Chick peas

6 c -Cold water

2 sm Potatoes; boiled in jackets

1 1/2 ts Salt

Freshly ground white pepper
———————————-FILLING———————————-
3 lg Onions; halved & sliced

2 tb -Water

1/4 ts Ground allspice

1/2 ts Ground cumin

1/3 c Pine nuts

1/3 c Currants

3/4 c Tahina

Salt Freshly ground black pepper
—————————-TO
FINISH AND SERVE—————————-
-Boiling, salted water
Olive oil Ground cinnamon or paprika Lemon wedges Parsley sprigs
Serves: 8-12 Cooking time: 35 minutes Soak chick peas in the cold
water for 24 hours, in a cool place if weather is warm.
Remove the
skins by taking a handful at a time and rubbing with the palms of
both hands so that the chick peas actually rub against one another.
Drop back into bowl and take up another lot.
Skim off the floating
skins as they accumulate.
(Dang, why not just leave the skins ON,
this sounds like too much trouble! -KM) Drain well.
Pass the
skinned chick peas through food grinder twice, using fine screen.
Alternatively, place in food processor container in 2 lots and
process to a paste (NOW you’re talking! -KM) Peel skin from boiled
potatoes and mash finely with a fork.
Combine with ground chick
peas, add salt and a good grinding of white pepper.
Blend
thoroughly and keep aside.
Put sliced onions in a pan with the
water, cover and steam over medium heat for 10 minutes, then remove
cover and leave until moisture evaporates.
Turn into a bowl and
cool.
Add allspice, cumin, pine nuts, and currants to the onion.
Blend well, then mix in tahina, and salt and pepper to taste.
Take
4 pieces of unbleached calico or similar cloth, each about 50 cm
(20 inches) square and scald in boiling water.
Cool a little, then
wring out well.
Open out a square of cloth on work surface and put
a quarter of the chick pea paste in the centre.
Spread evenly with
a spatula to a 20 cm (8 inch) square and place a quarter of the
filling in the centre, spreading it a little.
Bring each corner of
the paste over the filling by lifting up corners of cloth.
Paste
should enclose filling in envelope fashion.
Smooth joins to seal
well.
Make a single tie with each pair of diagonally opposite
corners of cloth, then tie a second time.
Complete another 3 topigs
in the same way.
Half fill a large pot with water, bring to the
boil and add about 1 tablespoon salt.
When briskly boiling, lower
prepared topigs into pot and return to the boil.
Cover and boil
steadily for 12-15 minutes or until topigs float and feel firm to
the touch.
Lift out immediately and place on a tray, draining off
water in tray.
Untie and invert topigs onto platter.
Leave until
cool.
When ready to serve, pour a little olive oil over each topig
and dust lightly with cinnamon or paprika.
Garnish platter with
lemon wedges and parsley.
To serve, cut each topig in half, then
slice in thick pieces.
Olive oil and lemon juice are added to
individual taste.
NOTE: Ready-skinned chick peas are available at
some Armenian and Greek food stores.
These look like split peas,
but are larger and nut coloured.
Source: The Complete Middle East
Cookbook, by Tess Mallos Typos and smart remarks by: Karen
Mintzias

1 9-inch sponge cake layer

3/4 c Dry sherry

2 pk Frozen raspberries

2 pk Frozen peaches

Chilled custard sauce 2 Egg whites

1 c Heavy cream

1 tb Sugar

1/2 c Toasted slivered almonds

Custard Sauce 2 c Milk

6 Egg yolks

1/4 c Sugar

Pinch of salt 1 ts Vanilla extract

This is a wonderful recipe.
It calls for frozen fruit, but I
don’t see why you couldn’t substitute fresh fruit if available.
Thaw and drain fruit.
Slice sponge cake into three thin layers.
Place one layer in the bottom of a serving bowl.
It should be
flat-bottomed and about 10 inches across and five inches deep.
If
you have one of glass, use it because the layers of the trifle look
very pretty.
Sprinkle the cake layer with one-quarter cup sherry.
Spread about 1 third of the raspberries and peach slices on top.
Pour one-third of the custard over the fruit.
Repeat cake, sherry,
fruit and custard layers, saving a dozen or so raspberries for
garnish.
To make the topping, beat egg white until stiff and in a
separate bowl, whip cream.
Stir sugar into cream and gently fold in
beaten egg white.
Mound cream and egg white mixture over the top of
the trifle.
Garnish with raspberries and toasted almonds.
Refrigerate until ready to serve.
Custard Sauce: Scald milk in a
double boiler.
Meanwhile, beat egg yolks and add sugar and salt.
Pour a little hot milk into the egg yolk mixture, beating with a
fork, and then stir into the rest of the milk.
Place over
simmering, not boiling, water and cook — stirring until the
mixture coats a metal spoon.
Pour the cutard into a bowl and stir
in the vanilla.
Cover and refrigerate for one hour or until
thickened before adding to trifle.
From: Sandee Eveland

1 lb Chinese turnip

1 Scallion

1 tb Fresh ginger

2 c Water

2 tb Salt

2 Cloves garlic

1 ts Sugar

1.
Slice the turnip into finger-shaped pieces, 1 1/2 inches long
and 1/2

inch wide.
Cut the scallion into 1 1/2-inch lengths, then slice
fine lengthwise.
Repeat the same process for the ginger and garlic.
Place these ingredients in a bowl, sprinkle with 1 tablespoon of
the salt, mix well and leave, covered, overnight.
2.
Mix 2 cups
water with 1 tablespoon of the salt and the sugar in a

separate bowl.
Let this mixture stand overnight, then pour it
over the kimchi.
Keep at room temperature for 24 hours.
Transfer to
jars and refrigerate.
It will keep for at least 1 week.
From: The
Korean Cookbook, By Judy Hyun.

2 c Water, cold

1 lb Apples, cored, peeled &

- cubed 3/4″ 1 lb Pears, cored, peeled, &

- cubed 3/4″ 1/2 lb Cheeries, pitted

1/2 lb Plums, pitted

1/2 lb Peaches, peeled, pitted, &

-cubed 3/4″ 1/2 c Bread crumbs, soft & fresh

1 T Fresh lemon juice

1 1/2 T Grated lemon rind

1/4 c Raspberry jam or preserves

1/2 c Sugar

3/4 c White wine, sweet

1 c Cranberry juice

Put the water, cinnamon, lemon juice bread crumbs, and the lemon
rind in large pot.
Bring to a boil, then add the fruits, reduce
heat, and simmer for 25 minutes.
Puree this mixture in a blender
then add the jam, wine, & cranberry juice.
Mix well then
refrigerate.
Serve when well chilled.
Note: Apple dumplings may be
served in this soup.

Core the cabbage, cut into chunks, and put into a large pot.
Pour
the milk over the cabbage and simmer for 25 minutes or until the
cabbage is tender.

Saute the onion & garlic in butter.
Mix the chopped cabbage,
onion, garlic, the butter from the sauteeing, bread crumbs, egg
yolks and the spices.

Beat the egg whites until they are stiff but not dry, then fold
them into the mixture.
Spread the blanched cabbage leaves on a
large cheese cloth.
Be sure that they overlap and that the mixture
will fit into the middle with plenty of room to spare.

Heap the filling mixture in the center of the leaves.

Fold the leaves up to cover the filling.
Bring the corners of the
cheese cloth together and tie them together with a cord.
Place this
bundle carefully into a colander, and place the colander into a
deep pot over a few inches of water.
Cover the pot so it seals.

Bring the pot to a boil and boil for 45 minutes.

Remove the bundle form the colander.
Untie the cheese cloth, place
a large palte over the cabbge bundle, invert, and remove the cheese
cloth.

Serve by cutting the souffle into wedges.

2 1/2 lb Veal, lean

4 tb Oil

4 Onions

Salt Pepper 1 Salad Cucumber

1 Tomato, firm

1 bn Dillweed

3 1/2 oz Sheeps Cheese

1 Flat Bread, ready to bake

1.
Cube the veal meat into big cubes and fry portions brown in
the hot oil.

2.
Peel and cube onions and add to meat and saute shortly.

3.
Season good with salt and pepper.
Cover and simmer 40
min.

4.
Peel cucumber, cut lengthwise and remove seeds,cut into
cubes.

5.
Add to the meat and let simmer another 20 min.

6.
Wash and chop dillweed finely.

7.
Peel and cube tomato.

8.
Crumble the cheese and mix with tomato and dill and sprinkle
over meat,

shortly before serving.
9.
Bake the flat bread in the oven and
serve with the meat and serve with a

good red wine.

3 oz Cauliflower florets

3 oz Carrots, julienned

1 Green pepper, diced

4 oz Green peas

4 oz Almonds

2 oz Cashews

1 md Onion, chopped

1/2 c Water

1/2 c Vegetable oil

2 ts Black pepper

2 ts Chili powder

1 lg Potato, boiled & diced

1 lg Tomato, diced

2 ts Mint

Salt, to taste Into a pot of boiling water, drop the
cauliflower, carrots, bell pepper, and green peas and blanch for 3
to 5 minutes.
Drain the vegetables and plunge them into a bowl of
ice water to stop cooking.
Set aside.
Grind the almonds, cashews,
and onions with water to create a smooth paste.
In a pan, heat the
oil until smoking, add the nut paste and stir-fry for 2 to 3
minutes.
Add the pepper and chili powder, then the blanched
vegetables.
Add the potatoes, tomatoes, and paneer (homemade
cheese).
Continue stirring while heating through.
Add mint and
salt.
Makes 4 to 6 servings.
From: The Shiva Indian Restaurant,
2514 Times Blvd, Houston Texas

1/4 lb Sugar

1/2 pt Champagne vinegar

Sweet Sauce: 6 oz White or red currant jelly

6 oz White or red wine

Sharp Sauce: Sharp Sauce:–A quarter-pound of the best
loaf-sugar, or white candy-sugar, dissolved in a half-pint of
Champagne vinegar, and carefully skimmed.
Sweet Sauce:–Melt some
white or red currant jelly with a glass of white or red wine,
whichever suits best in color; or serve jelly unmelted in a small
sweetmeat-glass.
This sauce answers well for hare, fawn, or kid,
and for roast mutton to many tastes.
Gravy for Venison:–Make a
pint of gravy of trimmings of venison or shanks of mutton thus:
broil the meat on a quick fire till it is browned, then stew it
slowly.
Skim, strain, and serve the gravy it yields, adding salt
and a teaspoonful of walnut pickle.
From: The Scots Kitchen with
Old-time Recipes Shared By: Pat Stockett

2 lb Lean pork, cut into 1

-1/2-inch cubes 2 tb Butter or margarine

2 c Water

1 c Vinegar

1 md Onion, stuck with 3 cloves

1 md Carrot

1 sm Celery root (knob celery),

-peeled, OR 1 celery stalk 1 tb Salt

1 ts Caraway seeds

1/2 ts Pepper

1/4 c Prepared horseradish

Brown pork in hot butter on all sides in deep kettle.
Add water
and all other ingredients except horseradish.
Simmer, covered, for
1 1/2 hours, or until tender.
Transfer meat to hot platter; keep
hot.
Force stock through sieve or puree in electric blender.
Pour
stock over meat.
Top with horseradish.
Serve with boiled potatoes.
Makes 4 to 6 servings.
From: Steve Herrick Source: [Woman's Day
Encyclopedia of Cookery - Vol.
4]

1 lb Pork, boneless & cubed 1″

4 ea Bacon, thick slices

3/4 t Salt

3/4 t Black pepper

3 ea Onions chopped coarsely

3 c Beet kvas

1 t Dill freshly chopped

3 c Rye bread crumbs

2 T Carrots shredded

1 ea Garlic clove minced

fry the bacon in heavy skillet.
Remove the bacon from the skillet and set aside.
Fry the onion & garlic in the bacon grease.
Add the pork cubes, salt & pepper, then cook while turning until pork is done.
Crumble the bacon in a large stew pot.
Pour in the beet kvas and bring the pot to a boil.
Reduce the heat, cover, and simmer for 1/2 an hour.
Stir in the rye bread crumbs & carrots, recover and simmer for 1/2 hour more.
Serve over blini or boiled potatos garnished with the chopped dill.

4 Leeks, washed & coarsely cho

-ped 1 Onion, chopped

1 tb Unsalted butter

2 lg Russet potatoes, peeled & di

-ed, held in ice water 2 ts Salt

2 c Milk

2 c Half&half

1 c Heavy cream

White pepper to taste Fresh chives, thinly sliced In a kettle,
cook leeks and onion in the butter over low heat, stirring
occasionally, until they are softened.
Add the potatoes with the
water and the salt.
Simmer the mixture, covered, for 30-40 minutes,
or until the potatoes are soft.
Add milk and h&h and bring the
mixture just to a boil, stirring.
In a food processor, puree the
mixture in batches, and strain it through a very fine sieve into a
bowl.
Stir the cream and white pepper into the soup and chill,
covered, until it is very cold.
Garnish with chives and serve cold.
Makes about 11 cups.
A Gourmet Mag.
favorite, 1954, by Louis Diat,
who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet
contributor.
He invented vichyssoise.

6 lg Apples

1/2 c Seedless raspberry jam

Grated rind of 1/2 an orange 1/2 c Finely chopped walnuts or

-almonds 3 tb Sugar

An old Egyptian dream book states that “to dream of looking at
apples betokens a wedding.
To dream of eating apples is a sign of
mourning unless they are very sweet, then it is a sign of a great
deal of prosperity in the marriage state”.
Apples have travelled
from the Old World to the New, but for some reason, we haven’t
created as many interesting desserts with them as the Europeans.
We
seem to limit ourselves to pies, crunchy puddings, applesauce and
jelly.
This is one new way to try apples.
When possible, use the
large Rome Beauty apples Core apples and peel skin about 1/3 of the
way down from the stem end.
Pierce the rest of the skin all over
with a fork to lessen wrinkling and splitting.
Place apples in a
large, deep pan that has a good cover and add water to a depth of
1/4 inch.
Mix jam with orange rind and nuts,fill the centre of each
apple, then sprinkle sugar over top.
Bring water in pan to a boil,
then cover, lower heat and simmer 20-30 minutes,depending on size
of apples.
Baste 2-3 times with pan juices.
To glaze apples,
uncover when cooled, sprinkle top with an additional tbsp of sugar
and place under broiler 3 inches from heat until lightly browned.
Watch closely, as they brown very quickly.
Serve warm, tepid or
cold.
Serves 6.
Origin: Found in Recipe box got from garage sale.
Shared by: Sharon Stevens

8 Eggs seperated

1 c Sugar

2 oz Semisweet choch melted coold

1/4 c Fresh orange jice

1 ts Grated orange rind

2 c Ground walnuts

1/3 c Cake meal

1/3 c Potatostarch

2 Oranges peeled sectioned

——————————-ORANGE
FILLING——————————-
10 oz Jar Apricot
preserves

1 Orange peeled and section

——————————CHOCOLATE
GLAZE——————————
1/2 c Orange juice

6 oz Semisweet chocolate broken

Preheat oven to 250 degrees Have an ungreased 10-inch tube pan 4
1/2 in high.
Beat egg yoks with 1/2 c sugar until very thick.
Blend
in chocolate, orange juice and rind.
Mix 1c nuts with cake meal and
potato starch.
Fold into yolk mixture.
With clean dry beaters, beat
whites untill foamy.
Gradually beat in remaining 12 c.
sugar untill
stiff peaks form.
Gently fold yolk mixture into beaten whites.
Turn
into tube pan and bake 55 to 60 min., untill cake tests done.
Invert pan on rack and let cake hang untill completely cool.
Remove
from pan and slice cake in half horizontally.
Spread orange filling
over top of bottom half.
top with second layer.
Coat cake with
glaze.
Garnish with remaining 1 c.
nuts and the orange sections.
Orange filling melt preserves; stir in orange sections.
cool 5 min.
Chocolate glaze heat orange juice.
remove from heat, add chocolate,
stiring until melted smooth.
cool 5 min.

1 tb Vegetable Oil

1 1/2 lb Ground Pork

1 1/2 tb Sugar

4 1/2 tb Vietnamese Style Fish Sauce

1 1/2 tb Lime Juice

2 Serrano Chiles; seeded and

-chopped 1/4 c Garlic; chopped

1 1/2 c Shallots; chopped

1/2 ts Black Pepper

5 lg Tomatoes; seeded and chopped

1/4 c Tomato Paste

1 1/2 c Chicken Stock

Coriander Leaves Hot Steamed Rice Pour oil into a saucepan and
place over high heat.
Add pork and saute until lightly browned,
about 5 minutes, breaking up lumps.
Add sugar, 1 1/2 tb fish sauce,
the lime juice and chiles.
Cook 1 minute.
Set aside

in a bowl.
Put garlic, shallots, pepper and more oil if needed
into the saucepan; fry over medium heat until fragrant.
Add tomato
and cook until reduced to a slightly lumpy sauce, about 5 minutes.
Add pork, tomato paste, remaining fish sauce and chicken stock;
simmer 10 minutes.
Garnish with coriander.
Serve over hot steamed
rice.
Source: San Francisco Chronicle Typed by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

2 c Russian tomato sauce

1 ea Onion onion lg.

1 lb Carrots, peeled

1 lb Beets, fresh & peeled

6 T Olive oil

2 t Sugar

1 T Red wine vinegar

Grate the bbets, carrpts and onions together.
Heat the olive oil
in a large skillet.
Add the sgredded vegetables and saute’ over
medium heat for 10 minutes.
Stir in the tomato sauce, vinegar,
& sugar.
Continue to cook over medium heat5 srirring until the
moisture evaporates, 20 minutes approx.
be sure to continue to stir
so it won’t stick and burn.
Remove from heat, allow to cool to room
temp then refrigerate for 3-6 hours.

2 tb Active Dry Yeast

1/2 c Lukewarm Water (105 to 110

-degrees) 1/2 c Milk, scalded

1/4 c Sugar

1/2 ts Salt

1/4 c Vegetable Oil

1 Egg

3 1/2 To 4 c Flour

1 ts Ground Cardamom

1/2 c Raisins, dark or golden

Combine the yeast and the lukewarm water.
Let stand until
dissolved.
Pour the hot milk over the sugar to dissolve it.
Pour
the hot milk over the sugar to dissolve it.
Add the salt and
vegetable oil.
Cool.
Stir in the yeast mixture, egg, 3 cups of the
flour and the cardamom into the sugar mixture.
Add the raisins and
extra flour.
Beat until smooth.
Turn the dough onto a
lightly-floured surface.
Knead until smooth and elastic.
Transfer
to a lightly-oiled bowl, cover with a damp towel and let rise in a
warm place until doubled, about 1 hour.
Punch down the dough and
transfer to a lightly-floured surface.
Divide into thirds.
Roll
each part into a 10-inch-long strand.
Braid loosely.
Place on a
lightly-oiled baking sheet.
Cover and let rise in a warm place
until doubled, about 1 hour.
Bake in a 350-degree oven for 30 to 35
minutes.
Serves 12 One Serving = Calories: 121 Carbohydrates: 17
Protein: 2 Fat: 5 Sodium: 94 Potassium: 89 Cholesterol: 23 Exchange
Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook,
American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

1 c Basmati rice (uncooked)

1 pn Saffron threads

1/4 c -Boiling water

2 c Water or vegetable stock

1 Cinnamon stick

5 Whole cloves

1/4 ts Sea salt

1/2 c Jaggery or light brown sugar

1 ts Crushed cardamom seeds

1/4 c Slivered almonds

1/4 c Currants

2 tb Canola oil

Place rice in a strainer and rinse with cool water until water
runs clear.
Set aside.
Place saffron in a small glass bowl, add
boiling water and let soak for 10 to 15 minutes.
Stir together
rice, 2 cups water, cinnamon, cloves and salt in a large saucepan
or Dutch oven.
Bring to a boil.
Cover, reduce heat and simmer for
15 minutes.
(Do not remove cover while cooking.) Remove from heat
and set aside.
Simmer saffron water, jaggery and cardamom in a
small saucepan over low heat until mixture forms a syrup, about 2
to 3 minutes.
Pour over rice.
Saute almonds and currants in oil
only until currants puff slightly and nuts turn lightly brown.
Gently fold into rice mixture, fluff with a fork, and serve.
Per
serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg
chol, 72 mg calcium

HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup
jaggery and reduce water or broth by 2 tablespoons.
Source:
Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

1 c Bulghur (cracked wheat)

1/2 c Boiling water

2 Scallions, finely chopped

1/2 Sweet green pepper, cored,

-seeded, and diced 1/2 Stalk celery, diced

1/4 c Finely chopped Italian

-parsley 1/4 c Chopped fresh mint

1 Plum tomato, skinned,

-seeded, and chopped 1 tb Lemon juice

1 tb Olive oil

1/4 ts Salt

1/4 ts Pepper

1.
Place bulghur in a small bowl; pour over the boiling water
and let soak

10 to 15 minutes.
Drain and squeeze dry.

2.
Place bulgur in a serving bowl and add scallions, green
pepper, celery,

parsley, mint, and tomato.
Toss to mix.
3.
In a screw-top jar
combine lemon juice, oil, salt, and pepper.
Shake to

mix.
Pour over bulghur mixture.
Toss to mix.
Chill overnight.
Serves 2.
From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie
Page Blanchard, Little, Brown and Company, Boston.
1985 ISBN
0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93

3/4 c Fine burghul

2 c Cold water

2 c Chopped parsley

1/2 c Finely chopped spring onions

1/4 c Finely chopped mint

1/4 c Olive oil

2 tb Lemon juice

1 1/2 ts Salt

1/2 ts Freshly ground black pepper

2 Firm ripe tomatoes

Crisp lettuce leaves 1/4 c Lemon juice; mixed with:

1/2 ts Salt

Place burghul in a bowl and cover with the cold water.
Leave to
soak for 30 minutes.
Drain through a fine sieve, pressing with back
of a spoon to

extract moisture.
Spread onto a cloth and leave to dry further.
Meanwhile, prepare parsley.
Wash well, shake off excess moisture
and remove thick stalks.
Wrap in a tea towel and place in
refrigerator to crisp and dry.
Put burghul into a mixing bowl and
add spring onions.
Squeeze mixture with hand so that burghul
absorbs onion flavour.
Chop parsley fairly coarsley, measure and
add to burghul with mint.
Beat olive oil with lemon juice and stir
in salt and pepper.
Add to salad and toss well.
Peel and seed
tomatoes and cut into dice.
Gently stir into salad.
Cover and chill
for at least 1 hour before serving.
Serve in salad bowl lined with
crisp lettuce leaves.
Lemon juice and salt mixture is served in a
jug so that it may be added according to individual taste.
Serves
6-8 Source: The Complete Middle East Cookbook, by Tess Mallos Typed
for you by Karen Mintzias