Colossal Cookbook/ColossalCookbook.cdr/text/cnfcook1/1220cook

Text File | 1989-12-21 | 11KB | 290 lines

       ZELEN HAVIAR (Bulgarian eggplant-pepper appetizer)
          SRPSKI AIJVAR (Yugoslavian vegetable caviar)
                  POOR MAN'S CAVIAR (Russian)

1 large eggplant (1 1/2 lbs.)
2 tbs virgin olive oil
1 small onion, finely chopped
2 medium green peppers, cleaned and minced
3 garlic cloves, minced
2 medium tomatoes, chopped
1/4 tsp freshly ground black pepper
2 tbs fresh lemon juice
1 small hot red or green chili pepper, seeded and minced, or 1
     tsp dried crushed red pepper
3 tbs fresh parsley, minced
1 tbs red wine vinegar

Preheat oven to 400F.
Roast eggplant for 45 minutes on a rack in a roasting pan,
turning once, until skin is soft and charred.
Let cool, remove and discard skin, and chop or puree pulp.

In a skillet brushed with a few drops of olive oil, saute onions
until lightly browned over low heat.
Add garlic and peppers, and saute lightly for two minutes.
Cool and set aside.

In a large bowl, combine remaining olive oil, tomatoes, pepper,
lemon juice, parsley, and vinegar, and beat lightly.
Add eggplant and vegetables.
Mix thoroughly.
Cover with plastic wrap and refrigerate thoroughly for at least
two hours.

Serve with crackers, bread, pita triangles, and an assortment of
sliced tomatoes and green peppers, garnished with olives.

Makes 3 cups.


                     STUFFED CABBAGE ROLLS

     Cabbage rolls:                     Sauce:
2 heads green cabbage              2 Tbs margarine
6 oz rice                          2 Tbs flour
2 Tbs margarine                    2 cans (18 oz) crushed tomatoes
1 large onion, chopped             2 cloves garlic, minced
10 oz ground beef, pork, or veal   1 envelope salt free bouillon
1 egg                              1 tsp dried thyme
salt and pepper                    1 tsp sugar
                                   salt and pepper
                                   4 Tbs chopped fresh parsley

Cut the core out of the cabbage completely.
Place cabbage in boiling salted water and cook for 15 to 20 min.
Remove and drain in a colander or on paper towels and leave to cool.

Cook the rice in boiling salted water for about 10 minutes or
     until almost tender.
Drain and rinse under hot water to remove the starch.
Leave in a colander and make five or six wells with the handle
     of a wooden spoon to allow the rice to drain thoroughly.
Leave to dry.

Melt the margarine for the cabbage rolls in a large frying pan, and
     cook the onion for about 3 minutes, or until lightly browned.
In another skillet, cook the meat slowly, just until the meat
     loses its pink color.
Break the meat up with a fork as it cooks.  Drain completely.
     (You may want to pat the drained meat with paper towels to remove
     some of the fat.)
Add salt, pepper, rice and egg and set aside to cool.

Separate the cabbage leaves and trim down the spines with a small
     sharp knife.
Place all the leaves on a clean work surface and divide the
     filling evenly among all the leaves.
For appetizer sized servings, cut the leaves in half along the
     center spine.
To roll up, fold in the sides around the filling and roll up from
     the thick end to the thin end.
Place all the cabbage rolls in a casserole dish.

To prepare the sauce, put the margarine in a heavy-based pan and
     stir in the flour.
Cook for 1-2 minutes and add all the remaining ingredients.
Bring to a boil, stirring continuously.
Partially cover the pan and cook for 20 minutes over low heat.
Break up the tomatoes with a fork as the sauce cooks.

Pour the sauce over the rolls in the casserole.
(The dish may be frozen at this point, and used at a later date.)

Bake, covered for 30 minutes in a preheated 375 degree oven.
Remove the cover and bake for 20 minutes longer.

Makes 8 to 10 servings.



                        LIPTAUER CHEESE

3 to 4 c plain lowfat yogurt, commercial or homemade
     (Note: nonfat yogurt is too thin for this recipe)
1 tsp worcestershire sauce
1 tbs toasted dehydrated onions
1/4 tsp freshly grated black pepper
Hungarian paprika, mild or hot to taste
1 tsp dried basil
1/2 tsp garlic powder
pinch turmeric
1/2 tsp red wine vinegar

The easiest way to separate yogurt is using your the filter cone
     from your coffee maker.
Put the yogurt into a filter paper in place of coffee grounds,
and place over the coffee carafe or a bowl.
Cover the whole apparatus with a large sheet of plastic wrap.
Set the coffee carafe or bowl into the refrigerator for twelve
hours.
Discard the whey (the liquid that drains from the yogurt) and
carefully scoop the yogurt cheese from the filter paper.
Wash the coffee maker carefully.

Combine the yogurt cheese with the remaining ingredients, adding
mild or hot paprika and topping with more paprika and
turmeric.
Transfer to a clean glass bowl, cover tightly with plastic wrap,
and refrigerate for two to six hours to blend the flavors.

Serve very cold, perhaps with a fresh garnish or another splash
of vinegar.
Place the liptauer cheese in the center of a large platter, and
surround it artfully with crackers, sliced dark bread, pita
triangles, and sliced peppers, carrots, turnips, and
scallions.

For diet plan users:
This entire recipe contains about ten milk exchanges.  Do not
regard yogurt cheese as a protein exchange.  Treat it as a
milk exchange.  Divide the liptauer cheese into individual
bowls and garnish them to control portions exactly.

Makes about 3/4 lb.



BOURBON SWEET-POTATO AND APPLE CASSEROLE
2 l/2 lbs (4 med) sweet pot's, baked and peeled
1 l/2 lbs (4 med) apples, peeled and cored
4 Tbs butter
1/3 C light brown sugar
3 oz bourbon
1/4 C maple syrup
Salt & Pepper to taste
Grated rind of 1 orange

Preheat oven to 350F. Slice pot's and apples 1/4 in. thick.  Arrange in
greased baking dish, alternating apple and potato slices.  Set aside.

Melt butter in saucepan.  Add brown sugar, bourbon, maple syrup, and salt and
pepper. Bring to a boil.  Remove from heat and stir in orange rind. Pour
evenly over potatoes and apples, and bake 45 min.



CARROTELLA
2 1/2  pints milk
1 lb   carrots, peeled and shredded
1 C    canned evaporated milk
1/2 C  granulated sugar
1/2 C  raisins
Seeds of 8 small cardamoms, crushed
2 drops rose-water or vanilla essence
1/2 C  chopped blanched almonds
1/2 C  pistachio nuts, chopped

Put the milk into a pan and simmer over a low heat until reduced to 2 pints.
Add the carrots, cover and cook over a medium heat for 15 min.  Add the
evaporated milk, sugar and raisins.  Cover and simmer gently for another 5
min.  Remove from the heat.  Stir in the crushed cardamom seeds and essence
and pour into a serving dish.  All to cool slightly.  Sprinkle nuts on the top
and serve.  On hot summer days, the Carrotella is best chilled.


Holiday wreaths.....
Ingredients
1 stick of margerine or butter
12 oz. package of marshmallows
2 tablespoons green food coloring
3.5 cups of flaked cereal (like corn flakes)
small bag of cinnamin imperials
Directions
Put marshmallows and margarine together in large mixing bowl. Put in
microwave over for 3 minutes. Take out and blend well. Add green food
coloring and mix well again. Add cereal and mix all together once more.
Flakes should be totaly coated. Dip on waxed paper and garnish with the
cinnamin candy. Allow to set overnight and store in an airtight container.


ONION KUCHEN

Onions (2 lbs. to start)
1/4 lb. Bacon
Pizza dough, either home made or "ready" dough from an Italian specialty store
2 eggs
3/4 pint Sour Cream
Crisco solid shortening

Cook the bacon and set aside.  Chop the onions and saute in the bacon
drippings and crisco (or in margarine if you are worried about cholesterol,
but it  tastes better using the bacon drippings and crisco).  Chop bacon and
add to  onions.  Cool.  Grease a pizza pan (or cookie sheet, which I prefer)
using  bacon drippings.  Spread dough in pan.  Cover with cooled onion
mixture.   Separate eggs.  Beat whites til they peak.  Beat yellows
separately.  Add the  sour cream to the yellows and fold into the whites.
Spread mixture on top of  onions.  Bake at 350 degrees for 20 to 25 minutes.


Here's another Recipe from the Dr. Atkins' Diet that sounds good enough for
even those not on a diet.

Oven-Barbecued Chicken  - Makes 6 servings
1 3lb Chicken, cut up               1/2 tsp Paprika
1 tsp Seasoned Salt                 2 Tblsp Lime Juice
1/4 tsp Tabasco sauce               2 Tblsp safflower oil
                  1 tsp dried tarragon

Preheat oven to 350 Deg. F

Prepare chicken by washing and drying well.

Mix salt, Tabasco sauce, paprika, Lime juice, oil, and tarragon together.
Place chicken in baking dish. pour oil mixture over chicken.

Marinate in refrigerator for 2 hours. Return to room temperature. Bake in 350
Deg. F oven for 1 hour. Turn once. Baste every 10 min.

                                                Total Grams Carb. 2.2
                                          Grams Carb. per serving  .4

--- FD 2.00
 * Origin: RevelStone - Detroit, MI - [phone] - HST (1:120/210)


From:    Jerry Penny
To:      Ben Ringwald                             Msg #64, 17-Dec-89 05:22pm
Subject: Re: American Potato Salad

Please feel free to try this one or any modification(s) you like.

Boiled potatoes.
Chopped onions about 1/4 the amount of potatoes.
Sweet relish.
Miracle whip to the desired consistency.
Chopped hard-boiled eggs.
A little lemon juice
Salt and pepper to taste.

------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chanukah Cookies (rolled cookies for cookie cutters)
Categories: Cookies
  Servings: 50

      3 c  Flour
      2 t  Baking powder
  Sugar
    1/2 c  Shortening
      2 ea Eggs; beaten
      2 t  Vanilla
      2 T  Water

  Combine flour, baking powder, and sugar in food processor. Add shortening
  and pulse until blended. Add eggs, vanilla, and water thru food chute.
  Pulse until well blended. Remove dough, form into ball and wrap in waxed
  paper. Refrigerate at least 1 hour. Roll out on floured board and cut
  with cookie cutters. (Dough rolls out smoothly after it's been
  rolled out and balled again a couple of times) Dip cookie cutters in
  flour if dough seems to stick to them.  Place on cookie sheet.
  Decorate with colored sugar or paint with eggyolk paint. Bake at 375
  for 13-15 minutes, or until very lightly browned.

  Eggyolk Paint:

  Mix an eggyolk with 1/4 t sugar. Divide into 2 - 4 containers and
  mix each with a few drops of food coloring. Paint cookies before baking.