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Appetizers
Crabmeat Ball
1 - 8 oz.
package cream cheese
1 large can
crabmeat
2 tsp.
Worcestershire sauce
Cocktail
sauce
Crackers
Mix all of the above and form into a ball. Chill.
Just
before serving, pour cocktail sauce over the top.
Serve with crackers. Back to Index.
Dilly Dip
3/4 cup
mayonnaise
3/4 cup sour
cream
1 tbsp
minced dried onion
1 tsp. dill
weed
1 tsp.
seasoned salt
Make one day ahead and chill. Serve with cut-up
vegetables. Back to Index.
Fresh Fruit Dip
2 cups plain
yogurt
1 jar
marshmallow fluff
4-5 tbsp
Cool Whip
Blend and refrigerate.
Serve with fresh fruit:
pineapple chunks, strawberries, melons, etc. Back to Index.
Mexican Dip
1-15 oz. can
of o refried beans
Sour cream
(1/3 less fat okay)
3 avocados,
soft to touch but firm
1 - 2 lemons
(depends on size)
Small can
sliced black olives
Salsa
12 oz.
Cheddar cheese
Tortilla
chips
In a glass 8 x 8 inch container, layer in any order,
but beans go on the bottom and cheese, topped with olives on the top.
For
avocado layer, mash with fork, add salt, pepper and lemon juice to taste.
Prepare several hours ahead and let "rest" before cooking.
Cook in microwave, on
high, for 15 minutes or until cheese is bubbly and all layers are hot.
Serve
with chips. Back to Index.
Mushroom Phyllo Tarts
3 oz.
package cream cheese, softened
1/4 cup dry
bread crumbs
1 tablespoon
dill weed
1/2 teaspoon
salt
3/4 cup
dairy sour cream
1 - 2
tablespoon lemon juice
1 garlic
clove, minced
1/2 cup
butter or margarine
8 (17x12 inch) frozen phyllo (phyllo) pastry sheets, thawed
4.5 oz. jar
whole mushrooms, drained
4.5 oz. jar
sliced mushrooms, drained
Heat oven to 350 degrees F.
In small bowl, combine
cream cheese, bread crumbs, dill weed, salt, sour cream and lemon juice: blend
well.
Stir in sliced mushrooms.
Set aside.
In small skillet over medium heat,
cook garlic in butter until tender.
Lightly coat 16 muffin cups with garlic
butter; set aside.
Brush large cookie sheet with garlic butter.
On work surface,
unroll phyllo sheets; cover with plastic wrap or towel. Brush phyllo sheet
lightly with garlic butter; place buttered side up on buttered cookie sheet.
Brush second phyllo sheet lightly with garlic butter; place buttered side up on
top of first sheet.
Repeat with remaining phyllo sheets.
With sharp knife, cut
through all layers of phyllo sheets make sixteen 3 x 4 x ¼ - inch rectangles.
Place one rectangle in each buttered muffin cup.
Spoon heaping tablespoonful
cream cheese mixture into each cup.
Top each with whole mushrooms, pushing stems
into cream cheese mixture.
Drizzle with remaining garlic butter.
Bake at 350
degrees F for 18 to 20 minutes or until light golden brown.
16 appetizers.
To
make ahead, prepare, cover and refrigerate up to 4 hours before baking. Back to Index.
Shrimp And Crabmeat Dip
1 large tub
Philadelphia cream cheese
16 oz. can
crabmeat
1 small bag
frozen popcorn shrimp
1 - 8 oz.
jar Hoffman House
shrimp sauce
(or similar)
Thaw and devane the shrimp.
Mix cream cheese and
shrimp.
Form shrimp mixture into a ball and place on a serving platter.
Slightly
flatten the top of the ball.
Drain the crabmeat.
Cover entire ball with
crabmeat.
Pour shrimp sauce over the ball.
Serve with crackers.
Ritz are ideal. Back to Index.
Shrimp Dip
1 - 8 oz.
package of cream cheese
2/3 cup of
mayonnaise
1/2 chopped
green onion
1 can small
shrimp
1/2 cup of
chopped celery
Cream cheese and mix rest of ingredients together.
Shrimp Spread
6 oz. bag
small shrimp, defrosted and drained
1 large
softened cream cheese
1 small
softened cream cheese
1/2 cup
mayonnaise
1/2 cup
finely chopped celery
1/2 cup
finely chopped green onions
1-1/2
teaspoon Worcestershire sauce
1-1/2
teaspoon lemon juice
Lawry's
seasoned salt
Mix all ingredients. Spread on crackers. Back to Index.
Taco Dip
16 oz. sour
cream
4 cup
cheddar cheese, shredded
1/2 cup
ketchup
1 small jar
taco sauce
1 medium
onion, chopped
1/2 head
large head of lettuce
2 medium
tomatoes, chopped
Layer the above ingredients in the following order:
(1) sour cream and 2 c. shredded cheese; (2) ketchup and taco sauce; (3) onion;
(4) shredded lettuce; (5) chopped tomatoes; (6) 2 c. shredded cheese. Serve this
with taco chips. Back to Index.
Zucchini Appetizer
3 cups
zucchini thinly sliced
1 cup Bisquick
1/2 cup
chopped onions
1/2 cup
Parmesan cheese (grated)
2
teaspoon parsley ½ cup
vegetable oil
4 eggs
slightly beaten
1/2
teaspoon Salt
1/2
teaspoon marjoram or
oregano
pepper
1 clove
chopped garlic
Mix all above ingredients together, spread in 13 x 9 x
2 in pan. Bake at 350 degrees for 25 minutes. You can add different meats
(cooked sausage, ham, etc.) to the mixture. Back to Index.
Breakfast
Broccoli
Quiche
2 tablespoons
butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Preheat over to 350°.
Melt butter in a large sauce pan over
medium-low heat. Add onions and
garlic and broccoli. Cook slowly,
stirring occasionally until vegetables
are soft. Spoon vegetables into crust
and sprinkle with cheese.
Combine eggs and milk. Season with salt
and pepper.
Stir in melted butter. Pour egg mixture
over vegetables and cheese.
Bake 30 minutes.
Let rest on counter for 5 minutes before
cutting.Back to Index.
Potato Pancakes 1
2 medium Potatoes
1 Egg
Flour to make thin batter
1/2 cup Milk
1 teaspoon Salt
Peel and grate potatoes, add milk, beat
into it the egg and salt.
Add just enough flour to make a think
batter, beat well then pour on hot
greased griddle until brown on one side,
then turn on other side with spatula.
Butter well and serve hot. This
serves two people.
Back to Index.
Potato Pancakes 2
6 Potatoes, grated
2 Eggs
Pinch of Salt
1/2 Onion, grated
2 tablespoons Flour
1/4 cup Buttermilk
Grate potatoes and strain. Add
grated onion, eggs, flour, salt and
lastly the buttermilk. Fry on
griddle.
Back to Index.
Slovak Pancakes
6 Eggs
3 cups Flour
1/2 cup Sugar
1/2 teaspoon Salt
1 1/2 quarts Milk
Beat the eggs well, add sugar, salt and
one cup milk. Beat very well and
then add flour gradually, putting in the
remaining milk. Beat until very
smooth. Have greased skillet hot.
Put about two tablespoons of the above
mixture on this skillet. Brown
both sides. A filling may be used
such as jelly, jam, etc. if you wish, by
rolling same into a platter. This
recipe will make about 30 pancakes.
Back to Index.
Ukrainian Pancakes
6 eggs
5 tablespoon sugar
2 cups milk
1 tsp.
vanilla
2 cups flour
margarine
for frying
Beat the eggs. Add sugar and vanilla. Add milk a
little at a time and beat. Add flour. Fry in margarine. Filling: Use cream
cheese/jelly or butter and roll up.. Various fillings can be used, i.e., sour
cream, strawberries or other berries, or a mixture of cottage cheese, egg yolk,
vanilla and sugar - mash and spread on pancakes, roll up and keep hot. Back to Index.
French
Toast for Dinner
2/3 cup brown sugar
1/2 cup margarine or butter, melted
2 tsp cinnamon
6 eggs, lightly beaten
1 3/4 cups milk
1 loaf (1 lb.) French Bread or Texas
Toast, cut into 1 inch slices
powdered sugar
Combine brown sugar, margarine and
cinnamon; spread evenly in a 15x10x1
baking pan; set aside. Combine eggs and
milk in a shallow dish; dip bread in
mixture then place in pan. Bake,
uncovered, at 350 for 25 minutes. Serve
brown sugar side up; dust with powdered
sugar. It's best if you loosen the bread
from the pan right away - it's less
likely to stick while it's still warm.
Back to Index.
Bread and Rolls and Cakes
Artoclasia
2 pkgs.
Compressed or dry yeast
1/2 cup
water
3/4 cup
sugar
2 tsp. salt
1-1/2 cup
water
1/4 cup oil
5 1/2 to 6
cup all-purpose flour
1 teaspoon
cinnamon
Dilute yeast in ½ c. water.
Add sugar, salt and stir.
Add water and oil.
Add 3 cups of flour mixed with cinnamon and stir until batter
is smooth.
Add remainder of flour until dough is soft but firm.
Knead until
bubbles appear on the surface of the dough and it is smooth and satiny in
appearance.
Divide the dough into 5 equal parts and place in 5-inch round pans.
Let rise in pans until almost double in bulk.
Bake in a 400° oven for
approximately 15 minutes, or until tops are golden brown.
Remove from the pans
and cool on racks for 10 minutes.
Brush tops lightly with honey.
When cool,
sprinkle powdered sugar on top. Back to Index.
Desserts
Cranberry - Raspberry Gelatin Mold
1 large or 2 small pkg. raspberry gelatin
2 cup
boiling water
1 apple,
peeled and cut in small pieces
Grated rind
of one orange
1 mashed
banana
1 cup
chopped walnuts
2 cans whole
cranberries.
When gelatin is slightly jelled, put all other
ingredients together and mix.
Cut the apple last, so it does not turn brown.
Pour into slightly oiled Jell-O mold (vegetable oil).
Chill well. Back to Index.
Honey Cake
1 cup honey
1 teaspoon
cinnamon
1/2
teaspoon nutmeg
1
cup seedless raisins
1/2
cup currants
1/2
cup chopped dates
1
cup chopped walnuts
2-3/4
cup sifted flour
2
teaspoon baking soda
1
teaspoon baking powder
1/4
teaspoon salt
1/2
cup butter
1
cup brown sugar
4 eggs,
separated
1/4
cup strong coffee
Mix the honey with the spices, bring to a boil and
cool.
Combine the fruits and nuts; sprinkle with 2 Tablespoons of the flour and mix
well.
Sift the remaining flour with the baking soda, baking powder and salt.
Cream the butter with the sugar.
Add the egg yolks, one at a time, and beat well after each addition.
Stir in the lukewarm honey.
Add the flour mixture and coffee alternately and mix well.
Mix in the fruit-nut mixture.
Beat the egg whites until stiff and fold into the batter.
Line a baking pan with brown paper and grease it.
Spoon batter into pan. Bake in a slow oven (300°) for about 1-½ hours or until
done.
Allow to stand for a few days before serving. Back to Index.
Lenten Cake
3-1/2 cups flour (1/2 c. more if batter is too thin)
1 tsp baking powder
3/4
cup oil
1/2 c white raisins (or dried cranberries)
1-1/4 cup sugar
1/2 cup chopped walnuts
2 tsp grated orange peel
1/2 cup cognac (or orange flavored liquor)
1 tsp baking soda
2 cups orange juice
2 tsp cinnamon
Cinnamon and confectioners sugar for sprinkling
Sift flour into bowl and mix in the baking powder;
make a well in center.
Heat oil in frying pan and pour into the flour.
Add
raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the orange
juice, and cinnamon.
Mix to make a stiff dough.
Put into a greased Bundt
pan or baking pan and bake in preheated 300 F. oven for about 1 hour.
As soon
as you remove it from the oven, sprinkle with the cinnamon and confectioner's
sugar. Back to Index.
Lenten Cake 2
3 1/2 c Flour
1 ts Baking powder
3/4 c Oil
1/2 c White raisins
1 1/4 c Sugar
1/2 c Chopped walnuts
2 ts Grated orange peel
1/2 c Cognac
1 ts Baking soda
2 c Orange juice
2 ts Cinnamon
Cinnamon for sprinkling
10x sugar
Sift flour into ceramic bowl and mix the baking powder; scoop out a well in
center.
Heat oil in frying pan and pour into the flour.
Add raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the
orange juice, and cinnamon.
Mix to make a stiff dough.
Put into a buttered tube pan or baking pan and bake in preheated 300 F. oven
for about 1 hour.
As soon as you remove it from the oven, sprinkle with the cinnamon and
confectioner's sugar.
Back to Index.
Orange Salad
6 oranges
1/2 cup
lemon juice
1/2 cup
olive oil
2
tablespoons chopped parsley or 2
tablespoons snipped
chives
3 red
onions, sliced thin
Peel and slice the oranges.
Cover and set aside.
Place
the lemon juice in a bowl.
Slowly whisk in the olive oil.
Stir in the parsley or
chives, then the red onions.
Let stand 30 minutes and mold into the orange
slices. Back to Index.
Parsley Mint Salad
1 cups
Bulgur, Fine grain
1/3
cups fresh lemon juice
pinch of
Middle Eastern red pepper or ground red pepper
1 small
clove garlic, crushed
1 large
bunch of parsley
2 medium
tomatoes, chopped into 3" cubes
4 green
onions, minced
10 fresh
mint leaves, chopped or 1 T. dried mint
2/3
cups olive oil
Rinse the bulgur thoroughly and drain.
Mix bulgur, lemon juice, red pepper and garlic in a large bowl.
Set aside to soak for about 15-20 minutes.
Clean and dry the parsley.
Pinch off the leafy branches and pulse briefly in a
food processor to produce
pieces about 1/4".
Combine all the ingredients and toss to mix well.
Set aside 1 to 2 hours to blend the flavors.
More lemon and olive oil may be added, if desired. Back to Index.
Cracked Ice Mold
1 - 3 oz,
pkg. each of orange, cherry & lime Jell-O
1
cups pineapple juice
1/4
cups sugar
1 - 3 oz.
pkg. lemon Jell-O
2 envelopes
Dream Whip or 2 cups
whipping
cream, whipped
Prepare the three flavors of Jell-O using 1 cup
boiling water and 1/2 cup cold water for each.
Pour each flavor into an 8 inch
square pan and chill until firm.
Mix pineapple juice and sugar and heat until
sugar is dissolved.
Remove from heat and dissolve lemon Jell-O in hot juice.
Add
½ cup cold water and chill until slightly thickened.
Cut the firm gelatins into
½ inch cubes.
Prepare the Dream Whip or whipping cream and combine with the
lemon Jell-O mixture.
Fold in the cut cubes.
Place above mixture in pan and
chill overnight.
Serves about 16. Back to
Index.
Creamy Coconut Mold
1-1/2
cups cold water
2 envelopes
unflavored gelatin
24 oz.
carton (3 cups)
cottage cheese
14 oz. can
sweetened condensed milk (not evaporated)
3 oz. pkg.
cream cheese, softened, cut into small pieces
1
cups coconut
1
cups chopped nuts
1/2
tsp. almond extract
3
cups fresh fruit, cut
into bite-size pieces
Lightly oil 1-½ qt mold.
In small saucepan, sprinkle
gelatin over water to soften; s
tir over low heat until gelatin dissolves. Set
aside.
In large bowl, combine cottage cheese, sweetened condensed milk, cream
cheese, coconut, nuts and extract; mix well. Stir in gelatin.
Refrigerate until
slightly thickened, about 10 minutes.
Stir; pour mixture into mold.
Refrigerate
3 hours or until firm.
To release from mold, gently run knife around edges; turn
onto serving plate.
Serve with fruit.
Garnish as desired. 12 servings.
Back to Index.
Creamy Pineapple Salad
20 oz. can crushed pineapple, undrained
3 1/2 oz.
pkg. instant coconut cream pudding and pie filling mix
24 oz.
carton creamed cottage cheese
1
cups frozen whipped
topping, thawed
lettuce
leaves
1/4
cups toasted coconut
1/4
cups chopped cashews
In large bowl, place pineapple; sprinkle with pudding
mix.
Add cottage cheese; blend well.
Fold in whipped topping.
Refrigerate for at
least 2 hours.
To serve, place salad in lettuce-lined bowl.
Sprinkle with
coconut (below) and cashews. 9 (½ c.) servings.
Toasted coconut
To toast coconut, spread coconut on cookie sheet;
bake
at 375° for about 5 minutes or until light golden brown, stirring occasionally.
Or spread in a thin layer on microwave-safe pie pan.
Microwave on medium for 4½
to 8 minutes or until light golden brown,
tossing with fork after each minute.
Back to Index.
Dreamsicle Jello
1 lg. pkg.
orange Jell-O
1 sm. can
drained mandarin oranges
1 lb.
tapioca (already made)
1 8 oz.
container Cool Whip
Make Jell-O according to box directions.
Place in
refrigerator until partially jelled.
Remove and add remaining ingredients.
Mix.
Return to refrigerator for another hour.
Back to Index.
Frozen Fruit Salad
8 oz. cream
cheese
16 oz.
frozen sliced strawberries
20 oz. can
crushed pineapple
2 c.
mini-marshmallows
2 bananas
1/2
cups sugar
8 oz. Cool
Whip
Bring cream cheese to room temperature, add sugar and
beat.
Add thawed strawberries with juice, mix well.
Add drained pineapple and
mix.
Cut bananas in quarters and mix.
Fold in Cool Whip and mini marshmallows.
Grease 9 x 13 pan with mayonnaise.
Freeze over night covered.
Back to Index.
Hawaiian Ambrosia Salad
1
cup mandarin oranges
1
cup pineapple chunks
1
cup seedless grapes
1
cup coconut
1 cup mini
marshmallows
1
cup sour cream
maraschino
cherries, optional
Drain all fruit, then combine.
Add coconut,
marshmallows and sour cream.
Mix and let set at least one hour in refrigerator.
Back to Index.
Jello Mold With Pears
2 - 3 oz. or
1- 6 oz. pkg. Jell-O
1- 3 oz.
pkg. cream cheese
1
cup of half and half
1 med. can
of pears
water
Dissolve Jell-O with 1-½ cups of boiling water and set
aside until room temperature.
Combine cream cheese, and half and half along with
the pears and pear juice.
Blend until thoroughly mixed.
Add Jell-O to cream
cheese mixture and blend until thoroughly mixed.
Pour into mold and chill until
firm, about 4 hours.
Back to Index.
Lemon - Pear Jello
3 sm. pkgs.
lemon Jell-O
1 pt.
vanilla ice cream
1 No. 2 can of pears,/ol>
Mix Jell-O with 3 cups of boiling water and 3 cups of
cold water including juice from pears.
Put into refrigerator until Jell-O begins
to jell.
Puree pears and mix with ice cream.
Then mix with slightly jelled
Jell-O and place in Jell-O mold.
Refrigerate until ready to serve.
Back to Index.
Red Raspberry Ring
1 -10 oz.
pkg. frozen raspberries, thawed
2 - 3 oz.
pkgs. raspberry gelatin
1 pt.
vanilla ice cream, softened
1 - 6 oz.
can frozen lemonade, thawed
1/4
cup chopped walnuts
Drain raspberries, reserve juice.
Dissolve gelatin in
2 cups boiling water; add ice cream, stirring until melted.
Add lemonade and
berry juice.
Chill until partly set; stir in berries and nuts.
Turn into a 6½ c.
ring mold.
Chill until set. Back to
Index.
5 - Flavor Jello Mold
5 - 3 Oz. pkgs. Jell-O, assorted
2 lg. cans Milnot
1 lg. Cool
Whip
Mayonnaise
Coat a lasagna size pan or a very large deep bowl with
mayonnaise and chill until ready to fill.
Put Jell-O into 5 large mixing bowls
and add ½ cup of boiling water to each.
Mix until dissolved.
Take 1 can of Milnot and whip until foamy - approximately 10 minutes (a mixer works best).
Spoon evenly into each bowl of Jell-O and mix well.
Repeat with the second can
of Milnot.
Spread one layer of Jell-O into pan or bowl.
Tap to remove any air
bubbles.
Repeat with all remaining Jell-O. Chill until set, about 4 hours.
Remove from pan and cover with Cool Whip.
Back to Index.
7 - Up Salad
1 lg. pkg.
lemon Jell-O
2
cups water
2
cups 7-UP
1
cup pineapple juice
4 lg.
Bananas
1/2
cup sugar
1 lg. can
crushed pineapple
2
tablespoons flour
1 egg
2
tabelspoons butter
2
cups whipped cream
Combine water, Jell-O and 7-UP.
Add drained pineapple
and slice bananas and chill until firm.
Combine pineapple juice, sugar, flour,
egg and butter.
Cook over low heat until thick.
Cool and fold in whipped
topping.
Spread this mixture over the Jell-O base.
Back to Index.
Dishes/Casseroles
MEATESS AND DAIRYLESS
Cabbage Roles
4 cup water
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoon oil
2 cup rice
1 medium onion, finely chopped
1 medium head cabbage
1 tablespoon vinegar
boiling water
3/4 cup tomato juice or 1 cup tomato soup diluted with ½ cup water
Cook rice in water according to package instructions, but slightly
under done.
Sauté the onion in the oil, until transparent. Add the onion to the rice
mixture.
Stir. Add salt and pepper to taste.
Remove from the heat. Cool.
The mixture is now ready to place into the cabbage mixture.
Remove core from cabbage.
Place cabbage in enough boiling water to cover the head.
Cook long enough for the leaves to be limp.
Do not overcook.
Remove the leaves and then remove the center hard core.
Place a spoonful of rice mixture on the leaf. Roll tightly, closing the
ends as you roll each cabbage roll.
Place the rolls in a 2 quart casserole.
Cover with tomato juice or tomato soup/water mixture and bake at 350°
for 1-½ to 2 hours.
Back to Index.
Cold Dolmades
(Meatless Stuffed Grapeleaves)
1/2 cup brown rice
1-1/8 cup water or stock
3 sprigs of mint, chopped
2 tablespoon pine nuts
1 1/2 tablespoon tomato puree
1 tablespoon dried dill weed
1/2 cup white wine
1/2 cup water
1-1/2 teaspoon ground herbs (rosemary, thyme, marjoram, etcup)
1/4 cup olive oil
2 tablespoon currants
1 teaspoon white pepper
1 teaspoon Salt
1/2 lemon, juiced
Cook the rice about halfway (ten minutes).
Fry onions in olive oil.
Add rice (taken from the water with a slotted spoon.) and pine nuts.
Cover and cook another 15 minutes.
You can add a small amount of sugar to taste.
Roll in grape leaves and put in a casserole.
Cover with hot water and bake or microwave (low) until leaves are
cooked.
Back to Index.
Penne with Vegetables
1 sm. eggplant cut into 1 inch chunks
1 teaspoon salt
1/2 cup olive oil
1/2 lb. yellow squash, halved, thinly sliced
1 med. red bell pepper, sliced
2 med. onions, sliced
1 can (14 oz.) diced fresh
tomatoes with basil & oregano
2 garlic cloves
freshly ground pepper
1 lb. penne pasta
Put eggplant in colander, sprinkle with salt and let drain 30
minutes.
Rinse chunks and pat dry with paper towels.
Heat half of oil in large skillet over high heat.
Add eggplant and stir fry until browned, 3 to 5 minutes.
Transfer with slotted spoon to a bowl.
Put squash slices into pan and stir fry until browned, about 3 minutes,
adding more oil if necessary.
Transfer to bowl with eggplant.
Add red pepper slices to pan, stir fry until limp, transfer to bowl.
Heat 1 tablespoon more oil in pan, add onions and stir fry until lightly
brown, about 2 minutes.
Return eggplant, squash, pepper to the pan and add tomatoes and garlicup
Add pepper.
Reduce heat to low, cover and cook until tender, stirring occasionally,
10 to 15 minutes.
While vegetable sauce is cooking, cook pasta according to package
directions.
When cooked, drain and rinse with hot water and drain thoroughly.
Transfer pasta to pan and mix with vegetables.
(Note) Some of the oil can be replaced with cocktail sherry, mixing it
with a couple tablespoons of oil.
Also, the garlic can be mixed into the oil/wine mixture so vegetables
will pick up the garlic flavor.
Back to Index.
Shrimp and Rice
1 to 1-1/2 lbs. cooked shrimp
2 chopped onions
4 stalks chopped celery(optional)
2 tablespoon chopped ready-to-use garlic (from jar)
2 cup parboiled rice (uncooked)
1-28 oz. can whole tomatoes
1 small can tomato sauce
1 or 2 green peppers chopped
3/4 CUP red cooking wine
1/2 cup olive oil
Sauté onions, garlic, celery and green peppers in olive oil.
Add 4 cups water, tomatoes and tomato sauce.
Bring to soft boil.
Add uncooked rice.
Simmer uncovered until rice is cooked. (Add water as needed while
simmering.)
When rice is cooked, add red wine and shrimp.
Stir and cover.
Let stand at least 15 minutes before serving.
Note: Portions of these ingredients do not have to be exact.
Back to Index.
Shrimp Creole
1 to 1-1/2 lbs. cooked large shrimp
1/4 cup margarine or olive oil
1 cup diced celery
1/2 cup chopped green pepper
2/3 cup chopped onion
1 cup water
2-14-1/2 oz. cans Italian style
stewed or diced tomatoes
In a large frying pan sauté the celery, green pepper and onion in
the margarine or olive oil.
Blend in the remaining ingredients.
Pour into a casserole and bake uncovered at 350° for 30 minutes.
Add shrimp and serve over hot rice.
Back to Index.
Italian Tomato Sauce
2 large onions, sliced
2 tablespoon oil
1 small can tomato paste
1 teaspoon oregano
salt
Sauté sliced onions in the oil for a few minutes until somewhat
brown.
Add tomato paste, turn heat high and fry, stirring for 3-5 minutes.
Do not let it scorch.
Lower heat and, add some water (2 or 3 cans) with remaining ingredients.
Stir until smooth.
Cover and simmer low for about a half an hour or so, stirring
occasionally.
Serve over pasta.
Note: I often add a bay leaf and some basil for additional flavor, but
the original recipe is as shown.
Back to Index.
Lenten Spinach Pie
1 lb curly Endive
3 lb fresh bulk Spinach -washed, large stems removed
3 bunch large Scallions - white and green chopped together
5 tablespoon fruity Olive Oil
1 Lemon
1 1/2 cup finely chopped fresh Dill
1 teaspoon Salt
freshly ground Black Pepper
1 tablespoon Rice or Cracked Wheat
The Pastry
1-1/2 cups All-purpose flour
extra flour for rolling
1 teaspoon Sea salt
1
teaspoon Baking powder
5 tablespoon Olive oil (about)
1 tablespoon Sesame seeds
Start
by making the pastry.
Sift the flour with the salt and baking powder.
Mix in about 6 tablespoons water, a little at a time, until the dough is gooey,
but not wet.
Add 1 tablespoon olive oil, plus another teaspoonful, and a little more flour,
if needed, to make a cohesive mass.
Knead the dough for 5 to 10 minutes, until smooth and elastic.
Cover it and set aside to relax for an hour or two.
For the filling,
Separate the curly endive leaves, so the vegetable will cook in the same time.
Steam the spinach and endive together in a large pan, in the water clinging to
the leaves, plus just an extra 1/2 cup.
Turn the leaves over occasionally, so they wilt evenly.
When they are wilted, but not mushy, drain them in a colander,
pressing firmly with the back of a wooden spoon to remove as much excess liquid
as possible.
Saute the
scallions in 2 tablespoons olive oil, until barely soft.
Add a few tablespoons of water if they stick to the pan.
Roughly chop the cooked spinach and curly endive and finely grate the zest from
the lemon.
Then toss the cooked vegetables with the scallions, parsley, dill,
lemon zest and 1 tablespoon lemon juice, salt, and pepper, adding 3 tablespoons
olive oil.
Set aside until you are ready to fill the pastry.
Choose an
ovenproof earthenware or glass baking dish 2 to 2-1/2 inches deep and about
2-quart capacity and brush the inside with oil.
Divide the pastry into two unequal parts, and then again into halves.
On a floured surface: roll out one of the larger pieces of pastry.
This should be large enough to line the dish, coming up and over the sides -
this should make it very thin.
Fit it into the baking dish and brush it with olive oil.
Do the same with the second piece of pastry, placing it on top of the first, and
brush again with olive oil.
Sprinkle
the tablespoon of rice or cracked wheat over the bottom, to soak up excess
juices, and fill with the spinach and herb mixture.
Roll out the remaining two pieces of pastry, separately, to fit the top of the
dish.
Place the first on top of the spinach, brush with olive oil, then place the
second on top of that.
Prick the pastry with a fork in an attractive pattern and brush the entire top
with olive oil.
Sprinkle with sesame seeds.
Bake in an oven preheated to 350 F for 45-50 minutes, until golden brown.
Yield: 8 servings.
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Spinach and Rice
2-10 oz. pkgs. frozen leaf spinach
1 envelope dry onion soup mix
pinch of dried mint
1/2 cup water
1/2 teaspoon dried parsley flakes
garlic powder to taste
salt and pepper to taste
1-8 oz. can tomato sauce
1/2 cup rice
Spray oil
Cook frozen spinach according to directions on the package, add
remaining ingredients.
Cover and cook until rice is done.
(You may need to add a little more water.)
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Spinach Tomato and Beans
3 pkg. Fresh or frozen spinach
1/4 cup olive oil
2 cans great northern beans with juice
garlic (I use 4-5 cloves)
1 lb. Can of crushed tomatoes
If using frozen spinach, cook and drain - if using fresh, wash and
dry.
Sauté crushed garlic in oil. Add tomatoes and then add spinach.
If using fresh add it slowly wilting it as you stir.
Add the beans and their juice and simmer for about 15 minutes.
This is also great with Romano cheese during a non-Lenten time.
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Steamed Fresh Vegetables and Tofu with Soba Noodles
1 bunch fresh broccoli
2 carrots
1 onion
1 head cauliflower
15 mushrooms
3/4 carton firm tofu
8 oz. soba noodles
1 cup misoyaki sauce
Prepare the vegetables in bite size pieces and steam them.
Boil the noodles and drain.
Add ½ cup of the sauce and mix well.
Serve the vegetables over the noodles and ladle on additional sauce.
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Stir Fry Vegetables
Spray oil
1 small onion, minced
1 garlic clove, minced
1 teaspoon ginger root, minced
1 c, carrots, sliced
1 cup celery, sliced
1 cup broccoli florets, sliced
1/4 cup water chestnuts, sliced
2 green onions in 2" pieces
1 cup bean sprouts
2 tablespoon soy sauce
Spray a heavy skillet and heat. Sauté onion, garlic and ginger for
a few minutes.
Add carrots, celery and broccoli, then mix.
Add 3 tablespoons of water, cover and cook 2-3 minutes.
Add water chestnuts and green onions. Cook another minute or so.
Add bean sprouts and soy sauce.
Stir and heat until heated through.
Serve over rice.
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Stuffed Bell Peppers
2 large bell peppers
1 can green chilies
1 cup cooked brown rice
1 can kidney beans
2 tablespoon chopped parsley
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon salt
1 can tomato sauce
Cut peppers in half and clean out.
Steam until tender-crisp.
Combine all remaining ingredients except the tomato sauce and then spoon
into the peppers.
Pour the tomato sauce over them and bake at 350° until heated through.
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Lenten Stuffed Cabbage
1 bunch parsley, chopped
1/2 bunch mint, chopped
2 med. onions, chopped
1/2 c. chick peas, canned
1 c. oil
1 tsp. black pepper
1/2 tsp. allspice
1 c. lemon juice
2 tsp. salt
2 cloves garlic, sliced
1 med. cabbage
Water
Dry mint
Cabbage Recipe Cooking:
Prepare cabbage by making a cut with a small sharp knife all around
the core.
Put cabbage in boiling water and separate leaves from the core gently
one by one and place in colander to drain.
When leaves are ready, stuff with filling made by mixing parsley, mint,
onion, chick peas, lemon juice, oil and seasoning.
Roll into cigar shape.
Squeeze and place in saucepan.
You can cut up inside small pieces of cabbage and put in the bottom of
saucepan, and then arrange cabbage rolls in rows and layers.
Pour about 2 1/2 cups water over.
Bring to a boil.
Place plate on top to weight down leaves.
Sprinkle with 2 tablespoons lemon juice, 2 tablespoons oil, 1 teaspoon
salt, 1 tablespoon dry mint, 2 sliced garlic cloves.
Cover and cook on very low heat for about 25 minutes.
Be careful that water does not completely evaporated or leaves will
scorch.
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Stuffed Manicotti
8 manicotti noodles
16 oz. soft Tofu
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon freshly minced basil
2 teaspoon minced garlic
1/3 cup minced parsley
1/4 teaspoon white pepper
1/4 teaspoon salt
3 cup Italian red sauce
parsley or basil for garnish
Preheat oven to 375°. Cook pasta until cooked but not too soft.
Rinse in cold water and set aside, being careful not to let the
manicotti touch and stick together.
In a large bowl, mix the tofu, oregano, thyme, basil, garlic, parsley
and white pepper and salt.
Mix together and stuff the manicotti with the mixture.
Arrange in a baking dish, pour the sauce over all,
and bake for about 30 minutes.
Garnish and serve.
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Sweet and Sour Vegetables with Tofu
1-1/4 cup plain tomato sauce
2 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon celery seed
4 teaspoon rice wine vinegar
1/4 cup apple juice concentrate
1/2 teaspoon tamari sauce
1/4 teaspoon ground coriander
1/3 cup water
1 oz. dried black mushrooms
1/4 cup dry sherry
1 cup thinly sliced onions
1/4 cup dry white wine
1/2 cup sliced chanterelles
1/4 cup julienne red bell peppers
1/4 cup julienne carrots
1/2 cup broccoli florets
1/2 cup snow peas
1/4 cup shredded cabbage
1/4 cup pineapple chunks
1 cup firm tofu, cubed
1/4 cup bean sprouts
1 teaspoon sesame seeds
salt
cooked rice
Combine the first 10 ingredients to make sauce and simmer for about
15 minutes.
Soak the mushrooms in sherry for 10 minutes.
Drain, remove the stems and slice thinly. Reserve the sherry.
In a wok, braise the anions in white wine for about 10 minutes until
soft.
Add the chanterelles and soaked black mushrooms,
then cook for about 5 minutes on high heat, stirring as it cooks.
Add the red pepper and carrots, cover and steam for 5 minutes.
Add the broccoli, snow peas, cabbage, pineapple and tofu.
Cover again, and steam for 2 minutes more.
Toss with one cup of the sauce and the sesame seeds.
Salt to taste and serve over rice.< | 
