RECIPES

Carrot Stuffed Cabbage Leaves

1 Cabbage head, about 2 1/2 lb

2 md Yellow onions; fine chopped

1 cl Garlic; crushed

1 tb Oil

1 1/2 c Raw carrots; scrubbed and

-finely grated 2 c Cokked mashed potatoes

1/2 c Raisins

1/4 c Fresh parsley; finely

-chopped Salt and pepper to taste 3 c Carrots or tomato juice

Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.) Peel off 16 large elaves, trim coarse center ribs and set aside. Saute onions and garlic in oil until clear but not brown. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt). Arrange in two layers at bottom of deep, flame-proof dish. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed. Total calories per serving: 363 Fat: 5 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase ([email protected]) 2/3/96



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Crabmeat Mousse

Jim Vorheis 1 tb Unflavored gelatin

1/4 c Cold water

1 c Undiluted mushroom soup

8 oz Cream cheese, softened

1 c Mayonnaise

3/4 c Finely chopped celery

6 1/2 oz Can Alaskan king crab meat,

-drained 1 tb Grated onion

1 1/2 ts Worcestershire sauce

Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into mold and chill. Serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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Gingerbread

2 cups white flour

1 1/2 teaspoons baking powder

1/4 teaspoon mace or allspice

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup granulated sugar, brown sugar, or honey

4 eggs

1 teaspoon powdered ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 cup shortening or butter

1/2 cup molasses

1/2 cup buttermilk

- or - MIX TOGETHER FOR SOUR MILK: 1/2 cup milk and 1 teaspoon vinegar

Heat oven to 350

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Kheema

1 lb Lamb, trimmed of fat and

-diced small 1 Onion chopped

2 Inch stick of cinnamon

6 ct Pods

6 Cloves

1 1/2 ts Chopped garlic

2 ts Chopped ginger

pn Of turmeric 2 Tomatoes chopped

2 tb Butter

Salt to taste Grind cloves, cinnamon and cardamom to powder. Heat butter in a heavy pan and fry onion until brown. Add ginger, garlic, turmeric and spices. Stir and fry together for 1 minute. Put in meat and mix well. Cover and turn down heat to low . Cook for about 30 minutes without adding any water. When done, add tomatoes and salt to taste, cover and cook a little longer. Serve over rice. Posted by Stephen Ceideberg; September 28 1992.

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Curried Cucumber and Tomato Soup

1 md Seedless English cucumber,

-peeled 1 md Ripe tomato, peeled

1 tb Chopped onion

1 sm Clove garlic, chopped

1/4 ts Curry powder

Pinch each of nutmeg, salt -and pepper 1/2 c Water

1 tb Cider or wine vinegar

2 To 4 drops hot pepper sauce

2 ts Sugar

Prep time: 10 minutes Cool time: 1 hour This cool, crisp soup is best made in summer when the tomatoes and cucumbers are in season, but make sure they are peeled because their peel will be too bitter in this combination. chopped, fresh parsley, optional Chop cucumber and tomatoe into medium sized chunks. In container of blender or food processor, combine cucumber, tomato, onion, garlic,curry, nutmeg, salt, pepper, water, vinegar, hot pepper sauce and sugar. Puree until smooth. Pour into a large bowl or pitcher. Chill at least 1 hour. Pour into soup bowls or mugs. Garnish with chopped parsley, if desired. Makes 4 cups. Origin: Light & Easy Choices Shared by: Sharon Stevens.

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Long Island Iced Tea

1/2 Shot Tequila

1/2 Shot Vodka

1/2 Shot Gin

1/2 Shot Rum

3 Shots Coca Cola

1/2 To 1 shot Sour Mix (or Tom

-Collins Mix or Whiskey Sour -Mix) SOURCE: Natl Cooking Echo 18 Jun 90 Contributed to the echo by: Sallie Austin Put all in a glass and stir and watch out. Not my idea of a way to consume alcohol (I would prefer too much wine or champagne ), but I believe this was the recipe. Does taste close to iced tea though... --Michelle M. Bass My boyfriend is a "working manager" of a bar here... i.e., he bartends. He said to add these to the preceding ingredients: 1/2 shot 151 Rum (in addition to the regular rum) 1/2 shot Triple Sec or

Cointreau I only tried one of these... I agree with Michelle... at least with wine or champagne it requires a few hours of sipping before you pass out, instead of a few minutes . BTW- I just asked Jim if he was sure that both 151 and regular rum were used, and why... he said "to hurt people". Good enough reason for

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Hot & Sour Vermicelli Salad (Yam Wun Sen)

--------------------------------THE GARNISH-------------------------------- 5 Crisp lettuce leaves

1 Garlic clove; finely chopped

1 tb Cooking oil

1 Sprig coriander leaves

-- finely chopped ----------------------------------THE YAM---------------------------------- 4 tb Vegetable stock

2 oz Medium button mushrooms

-- sliced 4 oz Dry clear vermicelli noodles

-- soaked in water for -- 20 minutes until soft, -- then drained 2 tb Lemon juice

3 tb Light soy sauce

1/2 ts Chili powder

1 ts Sugar

2/3 c Black fungus mushrooms

-- pre-soaked 2/3 c Med. fresh button mushrooms

2 Shallots; finely sliced

1 Spring onion/scallion

-- chopped 1 Celery stalk with leaves

-- chopped 1 sm Carrot; finely chopped

Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander. Source: Thai Vegetarian Cooking, by Vatcharin Bhumichitr Typed for you by Karen Mintzias

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Cantonese Barbecue Pork

3 To 3 1/2 pounds pork butt,

-shoulder or tenderloin 4 tb Soy sauce

5 tb Sugar

3 tb Honey

2 tb Hoisin sauce

1 tb Grated fresh ginger

1 tb Shao Hsing rice wine or dry

-sherry 1 1/2 ts Salt

Mustard Dip (recipe follows) 3 tb Toasted sesame seeds

Think of these sweet, glazed strips of roast pork as the ham of Asia. Both Chinese and Southeast Asian cooks serve cha siu as a main dish, or as a meat addition or a delicious garnish in many stir-fry mixtures, soups, noodle dishes and fried rice. Most Chinese cooks purchase their cha siu already prepared at a roasting shop (delicatessen). However, it is very easy to make at home, and the results are not as garishly red as some commercial versions made with food coloring. Remove and discard the excess fat from the pork. Cut pork lengthwise (with the grain) into 2-inch wide strips 5 to 6 inches long. Put into a large bowl. Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour over meat and rub it in well. Cover and marinate in the refrigerator at least overnight or for up to 3 days, turning several times. Preheat the oven to 350F. Place the pork strips on a broiler pan lined with foil. Roast for 30 minutes, turning once halfway through. Increase the heat to 425F and roast for 10 minutes longer. Let cool before slicing. To serve, cut across the grain into 1/4-inch thick slices. Serve with mustard and sesame seeds for dipping. MUSTARD DIP: Mix together 2 tablespoons Colman's mustard, 2 tablespoons water, pinch of salt, pinch of sugar and a few drops of oil. Joyce Jue, San Francisco Chronicle, 1/8/92. Posted by Stephen Ceideberg; October 19 1993.

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Peanut Sauce #1

4 tb Peanut butter

3 tb Brewed tea

2 tb Chili oil

3 tb Light soy sauce

3 tb Red wine vinegar

2 ts Sugar

2 tb Garlic, chopped

4 tb Vegetable oil

Mix well and serve. (Heat the vinegar a little to disolve the sugar) NOTE: You can substitute 2 Tbsp. of sesame oil and 1 tsp. Chili paste for the Chili and vegetable oil. For less "base" taste, replace the 3 Tbsp. light soy sauce with 1 Tbsp. regular soy sauce.

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Sicilian Twist Bread

2 cups unbleached flour

2 cups whole wheat flour

1 package rapid rise yeast -- 1/4 oz

1 tablespoon sugar

1 teaspoon salt

warm water 2 teaspoons olive oil

1 large egg white

-beaten with 1 teaspoon water sesame seeds

In a large bowl, add first 5 ingredients (dry ingredients) and mix together. Add warm water gradually and mix until a soft dough is formed. (amount of water is not specified) Add the olive oil; mix well and turn out on a floured board and knead for 6 minutes. Add flour only if necessary. Divide dough into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2 braids (using 3 ropes for each). Place on aluminum foil in pan; make some diagonal cuts. Brush with egg whie wash and sprinkle with sesame seeds. Let rise for one hour or more. Bake on middle rack of 400 degree oven for 15-20 minutes. Cool on a wire rack. Winner in foreign specialty yeast breads, Del Mar county fair--1993

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