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 Au Gratin Potatoes
8 medium russets, peeled and sliced thin
(keep in cold water until needed)
In a large saucepan over medium heat, make a roux from:
3 tablespoons butter
3 tablespoons flour
Cook for a minute, it will be a paste mixture... Do not brown!
Stirring constantly, Slowly Slowly add:
2 1/2 cups of milk (2% is OK)
Stirring constantly add:
1 lb. of grated SHARP cheddar cheese
Keep stirring until all cheese is melted. Drain the potatoes and put
into a BUTTERED large casserole dish. Add the sauce and stir to cover
all the potatoes. Put in 350F oven for 2 hrs. If you don't like the
top to get too brown, cover with foil after one hour.

 

Veggie Latkes
2 medium russet potatoes
1 small carrot
1 small zucchini
3/4 cup shredded cabbage
1 small onion
1 large rib celery
1/4 cup flour
2 eggs
1/2 cup shredded mozzarella cheese
salt and pepper to taste
1/4−1/2 teaspoon granulated garlic
1/2 teaspoon parsley
With a sharp potato peeler, slice long thin pieces from the carrot and
zucchini. Cut the celery into long very thin strips. Stack carrot,
zucchini, and celery together and cut into 2 inch long pieces. Julienne
the onion. When all vegetables are cut, grate the potatoes. Mix the
grated potato with the flour and toss lightly. Add seasoning and
remaining vegetables. Toss well to mix thoroughly. Beat eggs until
well mixed. Combine with veggie mixture until eggs are well distributed.
Pour a little olive oil into a frying pan and heat over medium high heat.
When pan is hot, drop tablespoonfuls for the mixture into the pan,
flatten with a spatula to the depth of a pancake. Don't make them
too big or to thick for the middle will get mushy. Fry until golden
brown, then turn over and sprinkle with the cheese. Fry until second
side is brown. Keep warm until the remainder of the batter is fried.
Serve hot.
You can adjust this recipe for whatever crispy vegetable you like
and whatever seasonings you find appealing. Enjoy, these are practically
guilt free!

 

Zucchini Casserole
Rosa Beers
6 cups diced Zucchini
1/2 cup Onion
1 can Cream of Chicken Soup
1 cup Sour Cream
1/2 cup Margarine
Stove Top Dressing-Cornbread flavor
Bring zucchini and onion to a boil. Drain. Mix maragine, sour
cream and soup with seasoning. Heat. Combine with zucchini
mix. Butter baking dish. Layer vegetable mix with crumbs. Bake
at 350° for 20 minutes.

Polish Sweet and Sour Cabbage
Dora Jurek
4 lb Cabbage
4 Tbsp Lard
2 Tbsp Flour
Salt and Pepper to taste
1/2 cup Vinegar
1/2 cup Sugar
1 qt Water
Shred cabbage with knife or shredder. Scald with boiling water;
drain. In saucepan, combine lard and flour into paste; add water
slowly until a very thin sauce is made. Add vinegar, sugar, salt,
and pepper. Pour over cabbage and cook until tender.

Polish-Style Green Beans
Ami Murchison
1 can cut Green Beans
1/2 medium Onion
Butter
Salt & Pepper
1 Tbsp Brown Sugar
dash MSG (Accent)
Boil and drain beans. Saute onion in butter. Add onions to beans
and stir. Add brown sugar, MSG, salt, and pepper to taste.

 

Corn Pudding
Karen Schagat
2 cup frozen Corn, thawed
1-1/2 cups Milk
1/4 cup Sugar
2 Eggs
3 Tbsp Flour
3 Tbsp Butter, softened
Mix butter, flour, and sugar til smooth and light. Add eggs and
beat lightly. Combine corn and milk in blender until smooth. Add
corn mixture to egg mix and beat well. Pour into a greased
casserole. Bake at 375° for 35 minutes uncovered. Increase
temperature to 400 and bake approximately 15 minutes until firm
and lightly browned.

Baked Beans
1 lg can Pork and Beans
1 tsp or more Mustard
1/2 cup Brown Sugar
1/2 cup Catsup
Grease pan. Cook for 45 minutes or 1 hour. Place strips of
bacon on top.

Kidney Beans Creole Style
Ruth Turnock
two 1 lb. 6 oz. cans Kidney Beans
1 Onion (minced)
1/2 Green Pepper (diced)
1 Cup Canned Tomatoes
1 Tbsp. Brown Sugar
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tbsp. Butter
Empty beans into baking dish with cover. Add onion, green
pepper and other seasonings to tomatoes. Mix and pour over
beans. Dot with bits of butter. Cover and bake in moderate oven.

Ring O’Plenty
Irene McNeely
2 Cups Macaroni, cooked
1 Cup Cheese, Diced
1 Cup Bread, cubed
1 Cup Milk, scalded (or evaporated)
1 Tbsp. Parsley
1 Tbsp. Green Pepper, minced
1 Tbsp. Onion, minced
1 Egg, beaten
1 Tsp. Salt
1 Tsp. Pepper
Drain macaroni and cover with cold water for 5 minutes-drain. Mix
with remaining ingredients and pat into ring mold. Bake in pan of
hot water for 35 minutes. Un-mold. Fill center with creamed
vegetables - peas, etc.

Pineapple Beets
Margaret Stuff
4 servings.
2 Tbsp Brown Sugar
1 Tbsp Cornstarch
1/4 tsp Salt
1 cup Pineapple tidbits (undrained)
1 cup sliced Beets
1 Tbsp Margarine
1 Tbsp Lemon juice
In saucepan, combine brown sugar, cornstarch, and salt, add
pineapple and bring to a boil stirring constantly until thick about 2
minutes. Add beets, butter, and lemon juice. Cook over medium
heat for 5 minutes. Stir occasionally.

 

Pickled Beets
Magaret Stuff
12 small Beets with root and 2 inches of tops remaining
4 small Onions, sliced
1 ½ cups Wine Vinegar
2 Tbsp whole Cloves
1 tsp Salt
Rinse beets in cold water, cook in salted water for 30 to 60
minutes or until fork tender. Drain, reserving juice and cool beets.
Remove skins and stems, slice beets into 1/2- inch slices. In
medium bowl, combine beets with remaining ingredients. Cover
and refrigerate at least 2 days. Place reserved juices in a jar.
Add 6 hard, cooked eggs. Refrigerate at least 1 week for deep
color.

Barbecued Green Beans
Barb Slabaugh
serving 6-8
5 slices Bacon, finely cut
1/4 cup Onion, chopped
1/2 cup Ketchup
1/4 cup Brown Sugar
1 Tbsp Worcestershire Sauce
2 cans Green Beans
Brown bacon and onion. Add ketchup, brown sugar and
worcestershire sauce. Simmer 2 minutes. Place green beans in
casserole. Pour bacon mix over--do not stir. Bake at 350° for 20
minutes. May put in crockpot for 2 to 3 hours.

 

Hot Vegetable Dish
Dora Jurek
2 pkg frozen California Blend Vegetables
2 cans Cheddar Cheese Soup
1 can Cream of Mushroom Soup and fresh Mushrooms
1 can Cream of Chicken Soup
2 can Water Chestnuts, sliced
1/4 lb Swiss Cheese
1/2 teaspoon Onion Salt
Mix above together and place in greased casserole dish. Top
with grated Swiss cheese and bake at 350° about 45 minutes.

 

 

Stuffed Peppers

(Serves 4)
4 medium red or green peppers
2 T olive oil
1 medium onion, chopped
1 clove garlic, peeled and crushed
2 small zucchini, coarsely grated
1 1/2 c slided mushrooms
2 T chopped fresh parsely
2 c fresh wholewheat breadcrumbs
1/2 c grated Parmesan cheese
1 egg, beaten
Salt and pepper
1) Core peppers by removing stem and then scooping out interior,
removing all the white pith and seeds. Parboil for 3 minutes in
boiling water; remove, rinse in cold water and drain.
2) Heat oil in frying pan, add onion, fry 2 minutes. Add zucchini, fry
another 3 minutes. Add mushrooms, fry another 1 minute, drain [this is
to keep the filling from being soupy; you may want to try just
sauteing until the liquid is gone]. Add rest of ingredients, with salt
and pepper to taste. Combine thoroughly.
3) Fill peppers with mixture. Stand upright (cutting a small slice off
the bottom if necessary) in an ovenproof disk with 2 or 3 T water in
the bottom.
4) Bake at 350 degrees for 30-45 minutes, or until the peppers are
tender. Serve hot.
Ideas: add basil, top with cayenne pepper.

Stuffed Green Peppers

About 8 Peppers (Green/Red/or whatever colour)
1 lb hot Italian Sausage crumbled
1 lb ground beef
1 onion chopped
1-2 cups fresh or canned tomatoes
1 cup cooked rice
Italian Seasoning
Seasoned Pepper
Grated Mozzarella
Saute beef, sausage, onion until browned. Drain fat off. Add tomatoes,
seasonings and simmer for a little bit. Add rice. Stuff into peppers that
have been cut lengthwise and cleaned out. Sprinkle with mozarella or
parmesan. Bake in a casserole with some tomatoe sauce underneath peppers at
about 350 until hot. These freeze great. I make a lot at this time of
year when peppers are cheap and freeze them.

Stuffed Green Peppers

Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of
rice. Add a clove of garlic chopped, a medium onion chopped and salt and
pepper and blend well. Pack this mixture into each pepper to fill 2/3ds
and replace the tops. Fit upright in a large saucepan.
To cover you will need about 2 cups of tomato juice to which add about 4
tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little
chicken stock (about 1 tbsp powdered) would be nice if you have it. Add
enough water to this to just cover the peppersif you are short.
Bring to a boil, reduce heat and simmer for about an hour until the
peppers are tender and about 2/3ds of the liquid is absorbed.
You can sub brown sugar or honey for the sweetener...add garlic to the
juice if you're a fanatic. You can also puree a can of tomatoes and add
tomato juice to bring you up to quantity if you like a stronger tomato
note. Adjust the rice to meat mixture to if you like. Hey...This is a
recipe I have made often and can vouch for. If you like it sweeter or
less meaty that's up to you. The quantities work for me. Obvously the
size of the peppers will have something to do with the required amount
of filling.
This recipe is of Balkan origin and is served both hot and cold as a
first or main course. As I am here in Ottawa, you may call if you get
into trouble.

Stuffed Peppers

Here is an indian stuffed pepper recipe:
You need:
2 red and 2 green peppers (large)
5 Tbsp oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper (or to taste)
350 gr of ground beef
3 Tbsp rice
1 can (400 gr) tomatoes, keep the liquid
salt
Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add
spices and cook 2 minutes. Add the gound beef and cook well. Add the rice
and the salt and cook 2 minutes.
Cut the top of each pepper, remove the seeds and the ribs inside.
Fill them with the beef mixture.
Select a large sauce pan, big enough to fit the four peppers standing up.
Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes
around and pour the tomato juice into each pepper.
Cover the pot, bring to boil and simmer for 40 minutes.

Stuffed Green Peppers

Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of
rice. Add a clove of garlic chopped, a medium onion chopped and salt and
pepper and blend well. Pack this mixture into each pepper to fill 2/3ds
and replace the tops. Fit upright in a large saucepan.
To cover you will need about 2 cups of tomato juice to which add about 4
tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little
chicken stock (about 1 tbsp powdered) would be nice if you have it. Add
enough water to this to just cover the peppersif you are short.
Bring to a boil, reduce heat and simmer for about an hour until the
peppers are tender and about 2/3ds of the liquid is absorbed.
You can sub brown sugar or honey for the sweetener...add garlic to the
juice if you're a fanatic. You can also puree a can of tomatoes and add
tomato juice to bring you up to quantity if you like a stronger tomato
note. Adjust the rice to meat mixture to if you like. Hey...This is a
recipe I have made often and can vouch for. If you like it sweeter or
less meaty that's up to you. The quantities work for me. Obvously the
size of the peppers will have something to do with the required amount
of filling.
This recipe is of Balkan origin and is served both hot and cold as a
first or main course.

 

Grilled Portobello Mushrooms

Roger Joseph is always asking about Portobello recipes and I tore this
page out of an American Way magazine on the flight back from Florida
cause it had a recipe and it reminded me of him.
Brush the mushroom with olive oil, balsamic vinegar, and lots of black
and red pepper (big mushroom, eh?). Grill it for 2 and a half minutes
on each side, and garnish it with a puree of garlic and parsley.
Serve it with lemon slices on a bed of salad greens with a roasted red
bell pepper. If you have leftover stems and broken mushrooms bits,
simmer them for ninety minutes in water with a bay leaf and thyme.
Use the dark brew to add or enhance a mushroom flavour in sauce.

Marinated Mushrooms

1 cup white wine
2 tbs. brown sugar
1/4 cup sliced green onion
1 ts hot red pepper flakes
1/2 ts salt
1/2 ts Oregano leaves
1/2 cup white wine vinegar
2 cloves garlic, finely minced
1/4 cup diced red pepper
1 lb small fresh mushrooms, trimmed.
1/4 ts. ground black pepper.
Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper
flakes in an 8 cup microwaveable casserole. Cover; microwave at high for three
to five minutes or until mixture is simmering. Add mushrooms. Cover;
microwave at high 6 to 8 minutes or until mushrooms are tender but not
mushy. Stir partway through cooking. Stir in salt, oregano, and pepper.
Let stand, covered, for thirty minutes. Transfer to covered jar or
container. Can be refrigerated up to one week.
Actually, it's a good one, even if you can't stand microwave cooking.
Just watch the mushrooms carefully while they cook. They're also good
when reheated.

Mushrooms in Cream

Chop 1 pound of mushrooms into halves or quarters.
Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan.
Add 3-4 chopped garlic cloves to the butter.
Add mushrooms and cook for about 2 min, until brown.
Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg.
Cook for about 5 more min, then add 1/2 cup chopped cilantro.
Serve on hot buttered rice or French bread

BACON AND CREAM CHEESE STUFFED MUSHROOMS
========================================
Ingredients:
------------
8 oz. cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
about 8 mushroom stems, finely chopped
Instructions:
-------------
Saute onion and mushroom stems in bacon fat until tender. Drain off excess
fat. Mix crumbled bacon, onion and stems with softened cream cheese until
the mixture is workable.
Stuff each mushroom and bake at 350 degrees F for 10-15 minutes.
Finish under the broiler just until tops are golden.

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE
============================================
Ingredients:
------------
3/4 lb scallops
1/4 cup flour
1/2 lb mushrooms, stems removed and minced
3 tblsp olive oil
1/4 cup white wine
3 tblsp fine bread crumbs
2 tblsp minced onion
1 tblsp minced parsely
2 clove minced or pressed garlic
pinch of red pepper flakes & salt
Instructions:
-------------
Preheat oven to 350F. Brush a shallow baking dish with 1 tbs of the
oil. Bake the 'shroom caps for 10 min. Combine stems, crumbs, onion,
parsely, red pepper and salt mix together well. Add scallops to the
baking dish.
(If you really want to be artistic, plan it out so the scallops are a
good size to fit into the mushroom caps, and buy the same number of
each. Then you can stick one scallop in each 'shroom.)
Add the wine to the baking dish. Sprinkle the minced mixture over all,
and drizzle the remaining oil over. Bake for 20 more min, or until
done.

BAKED STUFFED MUSHROOM
======================
Ingredients:
------------
8-10 large fresh mushrooms
1 can of crab meat (drained)
1-2 tblsp mayonaise
1/4 cup (or so) shredded swiss cheese
Instructions:
-------------
Cut the stems of the mushrooms and scoop out the centers. Finely chop
stems and centers. Combine the crab meat and mayo (as you would for
tuna salad). Add whatever seasonings you like (I use "Pinch of Herbs")
to taste. Add in chopped stems and centers. Add in cheese. Stuff into
mushroom cups and place under the broiler for 5-7 minutes.
Note:
-----
My sister has a "gourmet" recipe with about 97 different ingredients,
and it IS good, but this is the one dinner guests seem to prefer - they
usually are the first to disappear!

BAKED STUFFED MUSHROOM
======================
Ingredients:
------------
12-16 large mushrooms
2-4 oz blue cheese (to taste)
1/2 tsp garlic powder
10 oz frozen chopped spinache - thawed and squeezed dry
2 tblsp butter
salt and pepper to taste
Instructions:
-------------
1. Remove the mushroom stems (I also remove some of the area around the
stem as well) and chop these up fine (I use a food processor)
2. Mix well the chopped stems, blue cheese, garlic, spinache, and a
little salt and pepper. (I omit the salt)
3. Melt the butter and coat the entire mushroom, inside and out.
4. Stuff the mushrooms with as much stuffing as can fit (the more the
better :)
5. Bake at 350 degrees for 10 to 15 minutes

 

CRAB-STUFFED MUSHROOMS
======================
1/4 cup minced scallions
2 tsp reduced-calorie tub margarine
4 oz drained canned crabmeat, cartilage removed
2 tblsp minced fresh parsley
1 tblsp drained white horseradish
2 cloves garlic, minced (pressed)
2 drops hot red pepper sauce
2 1/4 cup small mushrooms, stems removed* (24)
Ground red pepper to garnish
* Reserve stems to use in soup.
Instructions:
-------------
1. Combine scallions and margarine in 2-cup measure. Microwave on High
2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper
sauce. Stir well.
2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill
each mushroom cap with 1 t. crab mixture. Microwave on High 3-4
minutes, turning plate once. Remove mushrooms to serving plate; repeat
with remaining mushrooms and filling. Let stand 2-3 minutes before
serving. To garnish, sprinkle with ground red pepper.
Each serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V.
Per serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol.

CREAMED MUSHROOMS
=================
Ingredients:
------------
1 medium onion peeled and quartered
2 tblsp salad oil
450 g mushrooms
juice of 1 medium lemon
142 ml soured cream
salt & ground black pepper
parsley for garnishing
Instructions:
-------------
Reduce onion to a puree in processor or blender, lightly saute in oil in
a large frying pan. If necessary peel and trim mushrooms slice finely.
Add mushroom to onion, sprinkle with seasoning and lemon juice. Cover.
Cook gently about 6 minutes. Lightly stir in soured cream. Adjust
seasoning to taste. Cook for 2 minutes more. Serve garnished with
sprigs of parsley.
This is a recipe equally good hot or cold. Good for barbecues (cold).

CRISP SAUTEED MUSHROOMS
=======================
Ingredients:
------------
1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should
not be separating from the stems.
Instructions:
-------------
Brush off mushrooms and slice into 1/4" slices from the top down,
including the stems.
With a fine mist spray bottle, mist the mushrooms to just barely dampen.
Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of
a/p flour. Stir well or shake very gently. Then, let the mushrooms
"marinate" for a while in the flour while you prepare to cook them.
In a large, well seasoned cast-iron skillet or a commercial quality nonstick
skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
olive oil. Mix the oils well and heat to ~300-325 degrees F.
Drop the mushrooms into a colander to remove excess flour. Drop a few
at a time into the butter/oil and coat each well. Continue 'til all the
mushrooms are in the skillet. Turn down the heat to the saute level
and continue to cook, turning frequently. After a few minutes add salt
and pepper to taste.
Continue to cook until the degree of crispness is achieved.
My neighbor used to cook these for a long time, rendering nearly all the
moisture out of the mushrooms. The finished product would be the most
delicate, and crisp mushrooms used as a side vegetable.

EGG AND MUSHROOM STROGANOFF
===========================
(Serves 4)

Ingredients:
------------
4 eggs
1/2 cup long grain rice
1 tblsp melted butter
1 small onion, Finely chopped
3 bacon rashers, chopped
1 cup sliced mushrooms
225 g carton sour cream
salt and pepper
parsley, chopped for garnish
Instructions:
-------------
Hard boil eggs. Cook the rice in boiling salted water until tender.
Drain well and place on a serving plate. Arrange the eggs on top and
keep warm. In a frying pan melt the butter, then fry the onions, bacon
and mushrooms until tender. Stir in the sour cream. Mix well, then
pour the mixture on top of the eggs. Sprinkle with parsley. Serve
immediately.

GARDEN-STUFFED MUSHROOMS
========================
Ingredients:
------------
1/2 cup (125 mL) dried, crumbly-style herb seasoning stuffing
mix, crushed
1/4 cup (50 mL) butter or margarine, melted
1/4 cup (50 mL) finely chopped carrot
1/4 cup (50 mL) finely chopped green pepper
pinch of pepper
2 tblsp (30 mL) finely chopped onion
16 mushrooms, about 2-inch (5 cm), stems removed
Instructions:
-------------
Heat oven to 350F (180C). In small bowl, stir all the ingredients
together except mushrooms. Stuff each mushroom cap with 1 tablespoon
(15 mL) filling. Place in buttered 13x9-inch (33x23 cm) baking pan.
Bake for 20 to 25 minutes or until tender.
Microwave Directions:
Prepare mushrooms as directed. Place in buttered 12x8-inch (30x20 cm)
baking dish. Cover and microcook on high, turning dish after half the
time, until tender (8 to 9 minutes).

GRILLED PORTOBELLA MUSHROOMS WITH MANGO CHUTNEY
===============================================
(4 servings)
Ingredients:
------------
4 Portobellas
1 large ripe mango
1 red bell pepper
1 jalapeno pepper (optional)
soy sauce
vinegar
1 tsp miso
1 bunch arugula lettuce
Instructions:
-------------
Carefully remove stems from mushrooms (use for soup) and clean them
thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so.
Dice the mango and pepper, chop the jalapeno, and toss with a little
vinegar.
Clean the lettuce and separate into single leaves.
Grill the mushrooms on both sides. When grilling the top, turn the
mushroom 90 degrees halfway through to get a square or diamond
crosshatch pattern.
To serve, fan 3 lettuce leaves on the plate, center the mushroom, and
place a dollop of chutney on either side.

HOT MUSHROOM TURNOVERS
======================
Ingredients:
------------
3 3oz pkg cream cheese, softened
butter or margarine, softened
all-purpose flour
1/2 lb. mushrooms, minced
1 large onion, minced
1 t salt
1/4 t thyme leaves
1/4 C sour cream
1 egg, beaten
Instructions:
-------------
Early in day: In large bowl, with elec. mixer at med speed,
beat cream cheese, 1/2C butter and 1 1/2 C flour until soft
dough forms; wrap dough in waxed paper; chill at least 1 hr.
In med skillet, in 3 T butter, saute mushrooms and onion until
tender; blend in salt, thyme, and 2 T flour; stir in sour cream;
chill.
On floured surface, roll half of dough in 15 inch circle (about
1/16" thick); cut into twenty 2 3/4" circles. Roll scraps into
ball; chill.
On one half of each circle, place teaspoonful of mushroom mixture.
Brush edges with egg; fold other half over filling; with fork, press
edges together; prick tops to let out steam; place on ungreased
cookie sheet. Repeat with rest of dough, scraps, filling. Brush with
egg; cover; chill.
About 20 min before serving: Preheat oven to 450 deg F. Uncover
turnovers; bake 12 min or until golden. Makes about 50.

ITALIAN STUFFED MUSHROOMS
=========================

1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 tsp salt
ca. 1 1/4 cups spaghetti sauce
40 large mushroom caps
oil
mozzarella cheese
Instructions:
-------------
Cook Italian sausage, onion, green pepper, garlic powder, and a
handful of mushroom stems, finely chopped, in a skillet, then drain
fat. (It's best if you put meat mixture into a food processor with
steel blade at this point to give meat a finer texture. Just process
for about 5 seconds or less.) Then add bread crumbs, pepper, salt,
and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps
with meat mixture. Cover with foil and bake at 350 about 20 minutes.
Sprinkle with mozzarella cheese, then broil until cheese is melted and
mushrooms are tender. (Or loosely cover with wax paper and
microwave.)

MEXICAN STUFFED MUSHROOMS
=========================
Ingredients:
------------
1 lb. hot sausage
1/3 cup soy sauce
1 clove garlic
2 lbs. LARGE mushrooms
Instructions:
-------------
Mix together the first 3 ingredients. Stuff mushrooms. Bake at 350 F
for 20 minutes or until sausage is done.

MOZZARELLA-MUSHROOM BITES
=========================
Ingredients:
------------
1 pkg (16-oz) part-skim mozzarella cheese
2 eggs
Water
1 cup seasoned bread crumbs
1 lb mushrooms
Sauce:
------
1 chopped small onion
2 tblsp vegetable oil
1 can (16-oz) whole tomatoes in thick puree
1/2 tsp dried thyme
1/4 tsp crushed red pepper
Vegetable oil for frying
Parsley for garnish
Cut mozzarella into 1/2 inch thick slices; cut each slice into 1/2 inch
strips. In small bowl or pie plate, beat eggs with 2 tablespoon water.
Place bread crumbs on wax paper. Dip mozzarella sticks into egg
mixture, then coat with bread crumbs. Place on baking sheet; freeze
about 30 minutes to set coating. Meanwhile, dip mushrooms in egg
mixture, then coat with bread crumbs; set aside.
Tomato Sauce:
-------------
In small saucepan, saute onion in oil 5 minutes until soft. Add
remaining sauce ingredients; bring to a boil. Reduce heat and simmer 10
minutes, stirring to break up tomatoes; keep warm. In 4 quart saucepan,
suing deep-fry thermometer, heat 2 inch oil to 370 degrees. In batches,
fry mozzarella sticks 1-2 minutes until golden brown. With slotted
spoon, remove to paper towels. Repeat procedure with mushrooms. To
serve, arrange mozzarella and mushrooms on platter; garnish with
parsley. Serve with tomato sauce.

MUSHROOM-BACON PATE - PARTY PATE WITHOUT LIVER
==============================================

Ingredients:
------------
2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 tsp salt
1 tsp dried rosemary
1 tsp dried oregano
1/4 tsp ground black pepper
(1) Fry the bacon and crumble it as fine as possible. Reserve some of
the grease.
(2) Chop the mushrooms, onion, celery, and parsley as fine as possible.
A food processor works best, but you can do it by hand if need be.
(3) Saute the onion and celery in the bacon grease until soft, then
remove from the grease, and drain.
(4) Meanwhile, beat the cream cheese slightly, and then beat in the
eggs. Add all other ingredients to the eggs/cheese mixture. Mix
thoroughly.
(5) Grease a large loaf pan or two small, line with foil, and then
grease the foil. Pat the mixture into the loaf pan and cover loosely
with foil. Bake for 1 1/2 hours at 400 deg. F.
(6) Let cool completely before serving.
Notes:
------
This pate is actually best when refrigerated before serving. Serve with
crackers, or with bread cut into shapes with cookie cutters.
To make this a more elegant buffet dish, garnish the top with a thin
layer of aspic.

MUSHROOM PATE
=============

Ingredients (all approximate):
------------------------------
3/4 lb chopped mushrooms
2 tblsp butter
8 oz cream cheese
1/2 tsp curry powder
1 tsp worcestershire sauce
1 tblsp dry sherry (or dry white wine)
1/2 cup pecans, chopped
Instructions:
-------------
Saute the mushrooms in butter until dark (about 5min or so) and drain.
Process or puree with the cream cheese, curry, worcestershire sauce, and
sherry. Fold in the pecans and refrigerate. Garnish with parsley or
watercress.

MUSHROOM SANDWICHES
===================
This one takes a little longer. Chop up some fresh mushrooms and
onions, and saute in butter, margarine, oil, whatever until the
onions are clear. Drain and set aside until cool. On cocktail
bread (rye or pumpernickel), pile a mound of mushrooms and onions,
grated swiss cheese, grated italian cheese (i use locatella), and
bread crumbs. Broil until the swiss melts, and serve immediately.

MUSHROOMS IN CREAM
==================
Ingredients:
------------
1 pound of mushrooms into halves or quarters.
2/3 cup heavy cream. Heat
2 tblsp butter in a deep frying pan.
3-4 chopped garlic cloves
1 tsp pepper
2 tsp nutmeg
1/2 cup chopped cilantro
salt
Instructions:
-------------
Chop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy
cream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic
cloves to the butter. Add mushrooms and cook for about 2 min, until
brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about
5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered
rice or French bread

MUSHROOMS SUPREME
=================
Ingredients:
------------
1 doz. fresh mushrooms (2" in diameter)
2 cups diced stale bread
1/2 cup grated Parmesean cheese
2 tblsp dried onions
1 tblsp sunflower seeds
1 tblsp dried parsley flakes
1/2 tsp lemon pepper
1/2 tsp seasoned salt
2 tblsp melted butter
1/2 cup dry vermouth
Cheddar cheese
Instructions:
-------------
Wipe mushrooms clean, carefully break off and chop stems. Scoop out
remaining gills and discard. Combine chopped stems with bread,
Parmesean cheese, onions, sunflower seeds, parsley flakes, lemon pepper,
salt, butter, and vermouth. Pack into mushroom caps. Bake in shallow
pan with small amount of water for 30 minutes at 325 degrees. Remove
and criss-cross each mushroom with slivers of Cheddar cheese, then
replace in oven until cheese melts. Makes 6-12 servings.
This is always a big hit when I make it; if I have 6 or more guests, I
usually double the recipe :-)

MUSHROOMS TAPENADE
==================
Ingredients:
------------
4 tblsp capers
6 anchovy fillets, drained
1 cup olive oil
1/4 cup lemon juice
1 lb small mushrooms
Freshly ground black pepper
Instructions:
-------------
Rinse two tablespoons of capers and dry on a paper towel. Pound them
and the anchovies in a mortar or press them through a sieve with a
spoon. When the mixture is reduced to a paste, transfer it to a mixing
bowl. Add the oil little by little, stirring as you do it. Add the
lemon juice and pepper to taste. Let the sauce stand in a covered
container at least 4 hours before serving. Remove the stems from the
mushrooms and clean them with a damp paper towel. Place five on each
plate and spoon three tablespoons of the tapenade over them. Garnish
the plates with the remaining capers.

OYSTER FRIED MUSHROOMS
======================
Ingredients:
------------
4 oz Oyster mushrooms, rinsed and kept slightly moist
1 1/2 cup safflower oil for frying
Flour mix:

----------
1 tsp nori flakes, pulverized in a coffee grinder or blender
1/2 tsp garlic powder
1/4 cup unbleached flower
pinch of salt and pepper
Water mix:
----------
1/2 tsp nori flakes
1/4 tsp garlic powder
1/2 cup water
Bread crumb mix:
----------------
2 cups fresh bread crumbs (not dried, no crust)
4 tsp nori flakes
1/2 tsp garlic powder
Instructions:
-------------
Thoroughly mix ingredients for each of the three mixes. Heat oil to 350
(I don't trust my stove, so I got an oil thermometer. He says five mins
on med heat) in a wok. Dredge mushrooms in flour mix and shake off
excess. Dip mushrooms into water mix and shake off excess. Dredge
mushrooms in crumb mix. Fry mushrooms four to five at a time for about
1 1/2 minutes, being careful that the breading doesn't get beyond
golden. Drain mushrooms on a towel covered plate. Allow a minute
between batches for oil to re-heat. Mushrooms may be kept warm in a 250
oven.
Serve garnished with fresh lime chunks.
Note:
-----
Although these are deep fried, the mag says they're only 7g fat per
serving, for what that's worth.
These are supposed to resemble fried oysters. I obviously wouldn't
know, but they're really good, and all the Orthodox people I've served
them to have like them.

QUICK KALE & MUSHROOM SAUTE
===========================
(serves 4 as a side, 2 as an entree)
1 tblsp olive oil (I use about 1t, but hey)
1 tblsp minced garlic
1 tblsp soy margerine (I omit this)
8 oz. white mushrooms (to make this really good try oysters or
chantrelles)
4 cups kale, tightly packed
1/4 cup water
1 tsp tamari
5 cherry tomatoes, quartered (this time of year I tear up dried
tomatoes)
salt and pepper to taste
Instructions:
-------------
Heat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and
margerine (if used) and saute until garlic is lightly browned. Add
veggies and stir 15-30 seconds, making sure not to burn the garlic. Add
water, tamari, salt and pepper and cook another 5 minutes, stirring
often. Add tomatoes and cook another 5 minutes on low. Serve
immediately.
Note:
-----
I assume this dish is meant as a side, but over couscous, millet or
bulghur it's a quickie meal.

SAUTED MUSHROOMS ON TOAST
=========================
Ingredients:
------------
2 cups fresh moshrooms
2 shallots
2 tblsp fresh chopped parsley
1 tblsp butter
1/2 tsp lemon juice (preferably fresh)
Instructions:
-------------
Clean the mushrooms in cold water (Harlod McGee tells us that they do
not absorb enough water to be worth the fuss of using a mushroom brush.
I agree. Since they are already something like 95% water, even if they
absorb a large amount, they will only become ... what - 96%?)
Cut or pull the stems off of the mushrooms (save them for mushroom soup
or a duxell) and slice the caps into 3/16 inch slices.
Finely chop the shallots. If you don't have shallots, use 3 tbsp
chopped onion and 1 small clove of garlic, chopped, minced, diced,
pressed, cleavered or otherwise made mushy in your most favorite way.
Heat a frying/saute pan over medium-high heat. Add the butter and let
it melt. When the butter is bubbling, add the mushrooms. Saute,
tossing or stirring until the mushrooms start to brown. If a lot of
juice comes out of the mushrooms, simply boil it away and keep on.
As the mushrooms start to brown, add the shallots (or onion and garlic)
and the chopped parsley. Finish browning the mushrooms.
Taste the mixture. Sometimes it will improve in flavor with the
addition of the lemon juice. Sometimes it doesn't seem to be needed.
Spoon the sauted mushrooms over warm, buttered toast.
If you want to be fancy, cut the crusts off of the bread before you make
the toast, cut it diagonally after it is toasted and buttered and call
it 'toast points.' Sprinkle a little fresh chopped parsley on top of the
mushrooms and put a small sprig of parsley on the plate beside. Invite
the in-laws over and tell them you are learning to cook at the Internet
Cooking School.
Another Option: In place of shallots, use about 2 -3 tablespoons of
finely chopped fresh chives.

SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR
==============================================
Ingredients:
------------
2 Portabella mushrooms (they are Xpensive!)
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 tsp olive oil
1 tblsp fresh, coarsely ground black pepper
Coriander leaves
Sauce:
------
1/2 capful *very good* BALSAMIC VINEGAR (this is the key - get one
from a specialty store, the supermarket ones are too watered
down. A good Modena type is good)
1/4 tsp Hungarian paprika for flavour
salt to taste
Algorithm:
----------
Preparation:
------------
1. Whisk the sauce ingredients together
2. Wipe the shrooms with a moist towel and slice long.
3. Chop the onions along the grooves.
Cooking:
--------
1. Place whole peppers and tomatoes on a foil in a preheated oven at
BROIL. Keep turning them until the peppers are charred. The tomatoes
will bleed into the foil...don't throw that water.
2. Remove peppers and make long slices. Remove the core and the seeds.
3. Mix the cherry tomatoes and the fluid they exude, into the sauce.
Mix well until the tomatoes are crushed into the sauce.
4. Pour the oil in a heated skillet. Saute onions and 'shrooms.
Sprinkle with black pepper. Add half the sauce and saute for a few mts.
more.
Serving:
--------
1. Arrange the shrooms on a plate. Place the red peppers around it.
Pour the extra sauce on the circumference. Sprinkle coriander leaves.
2. Serve with brown rice or rye bread.
Note:
-----
This is a mildly hot recipe for my favourite 'shroom which I have
perfected over months. Generally, I dislike food that has no heat...its
just too unappetising for me. But this 'shroom is so flavourful that a
minimum of spicing is desired. So I have struck a balance between what
my palate irks for and what the 'shroom demands..... Its fabulous!

STUFFED MUSHROOMS (1)
=====================
Select large, firm mushrooms w/underside still tightly closed.
Wash in cold water and dry. Carefully remove stems and reserve.
Fillings:
---------
1. Bacon-Cheese
---------------
7 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 cup mushroom stems, minced
3 tblsp butter, melted
Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush
prepared caps with melted butter, fill, place in shallow baking dish
with 2-4 T. water. Bake 20-25 min. at 350 deg.
2. Bleu Cheese
--------------
1/2 cup fine minced mushroom stems
1/4 cup fine chopped green onion
2 tblsp margarine
8 oz cream cheese
1/2 pkg bleu cheese salad dressing mix
2 tblsp milk
Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,
dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake
20-25 min. at 350 deg.
3. Crab-Cheese
--------------
1 pkg. (6 oz) frozen crab, thawed and drained
3 tblsp mayonnaise
2 tblsp chopped green onion
2 tblsp gold raisins
1/4 cup shredded sharp cheddar
1 tsp. curry
fresh grated parmesan
Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
broil 6-8 in. from heat.

STUFFED MUSHROOMS (2)
=====================
Ingredients:
------------
1 large tomatoe
1 large yellow onion
several very large mushrooms
garlic (optional)
salt
pepper
olive oil
Instructions:
-------------
Wash the mushrooms, cut off the tip of the stems, and remove the stems,
(I also peel the outer skin of the mushroom, but some people find this
excessive). Chop the mushroom stems into very small bits. Coat the
outer poriton of the caps with olive oil. Finely chop onion, garlic,
and tomato. Fry onion and garlic in olive oil (just a little bit),
until soft. Add mushroom bits, tomato, salt and pepper to taste. Fry
until mushroom bits start to soften. Place mixture in mushroom caps,
and fry or grill until caps soften. (I prefer grilling, but its a lot
more work). Serve. I find that steak is an excellent complement to
this dish.

STUFFED MUSHROOMS (3)
=====================
Here's a super easy one. Take frozen creamed spinach and fill the
mushroom caps. Top with grated parmisan cheese and bake until cheese
starts to brown at about 350. I do this when people drop in and I don't
have anything prepared.

STUFFED MUSHROOMS (4)
=====================
Ingredients:
------------
3 large pkg big mushrooms
1 pkg regular pork sausage
Salt and pepper to taste
1-1/2 - 2 tblsp dried onion
Instructions:
-------------
Snap off stems, wash and cut up. Cook in margarine/butter, about 2
tablespoon. Don't add any water. Salt and pepper to taste and a little
bit of onion, dry about 1 1/2 to 2 tablespoon, or more if you like.
Cook for about 20-30 minutes. When cooked, chop fine. Wash mushroom
caps and drain on paper toweling. Mix together the sausage and the
cooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375
degrees. Remove from pan and arrange on platter/plate. If you use more
packages of mushrooms, use more sausage, and increase the other
ingredients accordingly.

STUFFED MUSHROOMS (5)
=====================
Ingredients:
------------
12 large mushrooms
2 tblsp butter
1 medium onion
2 tblsp dry white wine
1/2 cup bread crumbs
2 tblsp fresh snipped parsley
1 tblsp lime juice
2 cloves garlic finely chopped
1 tsp dried oregano leaves
3 oz shredded jack cheese
freshly ground pepper
Instructions:
-------------
Remove steams from mushrooms and finely chop. Melt butter in skillet.
Cook mushroom caps top side down until light brown. Remove with
slotted spoon, draining liquid from inside caps. Cook onion in same
skillet until tender. Stir in wine. Simmer uncovered 2 minutes. Stir
in chopped stems. Add remaining ingredients except cheese. Mix
completely. Put caps on ungreased baking sheet. Place stuffing in
caps. Sprinkle with cheese. Broil until cheese melts (about 3
minutes).
Note:
-----
This is great for company, as it can completely be made ahead of time.
Just stuff the mushrooms, and put the entire baking sheet into the
fridge. When you want to serve it, put it in 375 degree oven for about
15 minutes or until cheese melts.

STUFFED MUSHROOMS, ITALIAN STYLE (1)
====================================
(Makes 4 to 6 portions)
Ingredients:
------------
12 large fresh mushrooms
6 tblsp salad or olive oil, divided
Salt
1 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp onion powder
1/4 tsp basil leaves, crumbled
1 egg, slightly beaten
Instructions:
-------------
Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove
stems; reserve for later use. Brush outsides of the caps with 4
tablespoons of the oil; sprinkle lighlty with salt. Place, cavity side
up, in a shallow baking pan. Chop stems very fine (makes about 1 cup).
Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and
basil. Stir in egg. Spoon into mushroom caps. Dribble with remaining
2 tablespoons oil. Bake for 30 minutes. Serve hot.

STUFFED MUSHROOMS, ITALIAN-STYLE (2)
====================================
(Makes 16 mushrooms)
Ingredients:
------------
16 medium mushrooms
1 large clove garlic, minced
1/2 lb hot Italian sausage, casings removed
5 green onions, chopped
1 tsp Worcestershire sauce (optional)
1/2 cup shredded Monterey Jack cheese
Olive oil
Italian seasoning, crushed
Instructions:
-------------
Remove stems from cleaned mushrooms by gently twisting base to snap off.
Chop stems and set aside. Generously coat inside and outside of each
mushroom cap with oil. Place in baking dish, open side up. Sprinkle
insides with Italian seasoning to taste. Heat 1 tablespoon oil in
skillet and saute garlic. Add sausage, crushing with spoon into smaller
pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1
minute. Add green onions and stir-fry another minute. Add
Worcestershire. Stuff each mushroom cap generously with sausage filling
and sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, or
until cheese is melted.

STUFFED MUSHROOMS PARMIGIANA
============================
(Makes 12)
Serve these Italian-flavored mushrooms as a side dish or an appetizer.
Ingredients:
------------
12 large mushrooms
2 tblsp butter or margarine
1 medium onion, finely chopped
2 oz pepperoni, finely diced
1/4 cup finely chopped green bell pepper
1 small clove garlic, minced
1/2 cup finely crushed cracker crumbs
3 tblsp grated Parmesan cheese
1 tblsp minced parsley
1/4 tsp dried oregano, crushed
Seasoned salt
Pepper
1/3 cup chicken [or vegetable] broth
Instructions:
-------------
Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt
butter in skillet. Add onion, pepperoni, green pepper, garlic and
chopped mushroom stems. Cook until all vegetables are tender but not
brown. Add crumbs, cheese, parsley and oregano and season to taste with
seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon
filling into mushroom caps, rounding tops. Place caps in shallow baking
pan with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or
until heated through.

VINEGARETTE MUSHROOMS
=====================
Ingredients:
------------
8 oz fresh mushrooms
1/4 cup balsamic vinegar
1/4 cup + 2 Tbsp cider vinegar
1/4 cup olive oil
1 small white onion, minced fine
1 tsp oregano
2 tblsp lemon juice
Instructions:
-------------
Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp
cider vinegar and enough boiling water to cover.
Mix all other ingredients together. Add mushrooms. Refrigerate
overnight.

Baked Potato Slices

Ingredients:
4 medium even potatoes
1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)
- or -
2 to 3 tsp. dried herbs
- or -
1.5 tsp caraway seeds or cumin
4 Tbsp grated Cheddar cheese
1.5 Tbsp Parmesan cheese
Preparation:
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse
2) Cut potatoes into thin slices but not all the way through. Use a
handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a
fork.
-------

Gratin of Potatoes Girardet

Servings: 4
400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4 oz)
1 x Small clove of garlic Salt, pepper, cayenne and
200 ml Milk (scant 1/2 pint) - nutmeg
100 ml Double cream (scant 1/4 pint
IMPORTANT: The gratin is best if it is given gentle, slow cooking
Peel the potatoes and cut them into thin slices about 3 mm (1/8 in) thick.
ABOVE ALL, DO NOT WASH THEM.
Peel and chop the clove of garlic very finely and mix it with the sclices
of potato.
Put the potatoes into a saucepan with just enough milk to cover them.
Season with salt, pepper, cayenne and a few gratings of nutmeg.
Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes,
or until you can see that the milk has blended and thickened a little with
the starch given out by the potatoes. At this point, add half the cream
and just bring the pan to the boil. Take it off the stove and taste for
seasoning.
Butter a gratin dish. This should be big enough to take the potatoes in a
layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the dish
with their creamy milk. Add the rest of the cream and mix it in well.
Sprinkle a few flakes of butter on the surface.
Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the
oven for a good 1 1/2 hours.
Excellent with any plainly cooked poultry or roast meat.

Low-fat Scalloped Potatoes

2 or 3 baking potatoes
1 1/2 cups skimmed milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup shredded low fat cheddar cheese
Peel and slice potatoes thinly. In a saucepan, combine milk,
flour, salt, garlic powder and cayenne pepper and cook over
medium heat until sauce thickens.
Layer casserole dish with potato slices. Spoon half of sauce
over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees for 50 minutes
to an hour. Remove from oven and sprinkle with cheddar
cheese.

Marjoram Potato Casserole

750 g potatoes
salt
bunch of fresh marjoram (dried otherwise)
250g cream
2 egg yolks
freshly ground pepper
40 g butter
75g ham
(If I want this as a main meal, then I use minced meat and prepare
it the same way I would for Lasagna (ie spicy and rich)
I then just alternate the layers of meat mix and the potato recipe.)
- Wash, peel and slice the potatoes thinly.
- In lightly salted, rolling boiling water, cook for 5 mins.
(sorry about the sentence stucture- I'm translating this from Germanthis
is an "authentic" Austrian recipe...)
- Drain the potatoes thoroughly in a sieve.
- Take the Marjoram from the stalks, and chop finely.
- Mix salt, pepper and marjoram with the egg yolks and cream.
- Grease a casserole dish, and place half the potatoes in the form.
- Chop the ham finely, and spread half over the potatoes.
- Sprinkle s and p over the layers.
- Place the rest of the potatoes in the dish, and then pour the
egg mix over the top. Sprinkle with ham, and dot the top with the remainder
of the butter used for greasing the dish.
Cook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
Serve with a green salad dressed with a marjoram/vinegar combination.
Note:
I have made this with basil instead of marjoram (and the same with the
salad) and it was wonderful. To cut down the fat content, I have used
a mustard sauce with chucks of low fat cheese melted into it- also
great!

ALOHA SWEET POTATOES
====================
Ingredients:
------------
4-5 medium sweet potatoes
1/2 cup Pineapple Preserves
2 tblsp butter
Instructions:
-------------
Boil sweet potatoes in their jackets until tender, about 25 minutes.
Let cool, then peel and cut into 1/2 inch thick slices. In a large
skillet melt pineapple preserves and butter; add sweet potatoes to
skillet. Cook gently; tossing lightly until sweet potatoes are glazed.

ARMENIAN POTATOES
=================
Ingredients:
------------
750 g old potatoes, peeled thinly and diced
3 tblsp tomato paste (I used one with added herbs and onion)
1/4 cup water
4 cloves garlic, very finely chopped
1 tsp salt
1/2 tsp paprika
1/4 cup oil (I used a bit less and used some of my own herbed olive oil)
1 cup finely chopped parsley
Instructions:
-------------
Place the whole lot in a casserole dish and bake at around 375F for 45
minutes or until the potatoes are tender.
I cooked it for somewhat longer than this because the males in the
family vanished to watch some field hockey later afternoon and were a
bit delayed coming home. As long as you don't use mush spuds, I would
say this dish is fairly forgiving of being left to fend for itself.
We had it with some small lamb roasts (these are cut from the rump and
weight about 7 ounces) which I patted dry, then rubbed with a mix of
herbs and spices and barbecued till medium rare then sliced thinly. We
also had some al dente whole baby green beans.

BAKED POTATO SLICES
===================
Ingredients:
------------
4 medium even potatoes
1 tsp salt
2-3 tblsp melted butter
2-3 tblsp chopped fresh herbs (parsley, chives, thyme, sage)
or 2-3 tsp dried herbs
or 1.5 tsp caraway seeds or cumin
4 tblsp grated Cheddar cheese
1.5 tblsp Parmesan cheese
Instructions:
-------------
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse.
2) Cut potatoes into thin slices but not all the way through. Use a
handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a fork.

EIFELER SCHOLES
===============
Ingredients:
------------
1.5 kg potatoes
3 rolls
50 g durchwachsener Speck (that is ham that is "red and white" red
from the meat - and white from the fat) It is here abit smoked
1 little onion
4 eggs
salt
pepper
Instructions:
-------------
Grate the potatoes and onion. Cut the ham into little cubes and
melt/bake it out. Put the rolls into water, so that they soak water and
press them out. Mix that all together (potatoes, ham and the mashed
rolls) with the eggs.
Put the dough in a form (like the one you use for lasagne for example),
which is greased with butter, and put it for 90 minutes into the oven
(180 Celsius) untill it is "golden" on the top.
Note:
-----
The eifel is an area in Germany (where the famous Nuerburg Ring is,
something like hmmm the Hockenheim Ring or Daytona ( ;-) ), where
car and motorbikes races are) between Luxemburg, Belgium, Holland
and the rhine area (Cologne, Bonn).

FRENCH POTATO BALLS
===================
(Serves 6)
Ingredients:
------------
4 medium potatoes, peeled, sliced and cooked
2 tblsp mayonnaise
1 tsp French Mustard
1 clove garlic crushed
1 tblsp chopped parsley
1 tblsp chopped chives
pepper to taste
1 1/2 - 2 cups dried breadcrumbs (180g)
2 eggs, beaten with 3 tblsp water
Self-Raising Flour
Oil for deep frying
Instructions:
-------------
Mash potatoes with mayonnaise, mustard, garlic, parsley, chives, pepper
and sufficient flour to make a firm dough. Roll potato mixture into
balls. Dip each into egg the egg and water mix, then roll in
breadcrumbs. Refrigerate coated balls at least 1 hr.
To cook, heat oil and deep-fry balls until brown. Serve with your
favourite meat.
Hint:
-----
When coating food to be fried, always use egg and water, not egg and
milk, as milk tends to make food stick to the pan.

GNOCCHIs (Potato(e) Cavatelli)
==============================
Ingredients:
------------
6 cups flour
3 boiled potato(e)s
2 tblsp olive oil or shortening
1 egg (optional)
Instructions:
-------------
Peel and mash the potatoes and pass through a sieve. Sift flour and
form a well on dough board. Place potatoes and melted shortening or oil
inside well, blend thoroughly, and knead until smooth.
Now you are on your own when it comes to making the shape. I am not
quite sure how it is done by hand because I have a hand crank machine
that shapes them for me. Then you top them with your favorite spaghetti
sauce.
Hope this helps. I can't get enough of these and everyone that I have
served this to loves them.

HASH BROWNS
===========
This is what I usally make and my S.O. loves it. It tastes good
anytime of the day! I nuke (boil if you have time) some potatoes cut
into fat chunks (I always use the red ones) and add sliced mushrooms,
red pepper, green pepper, red onions and if you want you could also add
bacon, hot salsa, chopped tomatoes, sausage, chorizo, hot peppers,
etc...
I then sautee this mess for awhile until soft and tender then I throw in
some fresh basil, parsley, cilantro and oregano from my garden. It is
really good and easy to make! Also very filling! I like to put either
salsa or ketchup on top of mine, my S.O. covers his with Blue cheese
dressing. Enjoy! Kathy

HASH BROWNS
===========
Ingrediants:
------------
potatos (any kind work - I like Idaho bakers)
oil (I perfer bacon fat or peanut oil)
Optional ingrediants (all to taste and based on the number and size of
the potatos)
------------
diced onions
bacon sliced into small pieces
grated chedder cheese
Instructions:
-------------
Peel the potatoes (this is also optional - I usually am lazy and leave
the peel on).
Grate the patatoes.
Thorouhly wash the grated potato in cold water. This is a key step. It
washes out much of the starch and will allow them to cook crispier.
Squeeze the water out of the potato in a paper or cloth towel. Melt the
fat in hot frying pan (black cast iron works best) or add the peanut
oil. The potato will soak up a lot of oil, but be careful, they can
taste oily if you add too much.
Slowly add the grated potatos - be careful of splattering the oil since they
are wet.
You can leave them in place and then flip when one side is golden brown.
I prefer to stir them frequently so all the little pieces brown. If you
do this, when you are about half done, you can add the bacon and onions
(any earlier and they tend to burn - esp the onion). If you do not stir
the potatos, mix the sliced onion and pre-cooked bacon in with the
potatoes ahead of time (bacon this way must be pre-cooked to ensure it
all is cooked.
Keep stirring every two minutes or so until they reaceh your desired
browness. Near the very end, you can grate some cheese over the
potatos.
Method 2:
---------
Use left over baked potato - or bake one for 7 minutes in the
micro-wave. Do all the above steps except wash the potato

HONEYED ROAST POTATOES
======================
(Serves 2)
Ingredients:
------------
2 medium potatoes, peeled
2 tblsp oil
60 g butter
salt (opt)
1/4 cup honey (90g)
Instructions:
-------------
Add potatoes to a pan of cold water, bring to the boil then drain
immediately. Place potatoes in a baking dish and butter and sprinkle
with a little salt (see note). Bake at 180 C. (350 F.) for 20 mins.
Baste with honey and bake a further 20 mins. or until tender. Serve
with any roast meat.
Note:
-----
Sprinkling potatoes with a little salt gives a light, crunchy crust.
But only small amounts of salt is necessary.

HOT POTATO CASSEROLE
====================
Source: I think originated from Aust.Woman's Weekly "Dinner Parties"
Ingredients:
------------
750 g (1 1/2 lbs) old potatoes
60 g (2ozs) butter
1 onion
1/3 cup sour cream
2 tblsp milk
salt and pepper
paprika
Instructions:
-------------
Peel and chop potatoes, cook in boiling salted water until tender;
drain. Mash well. Melt butter in pan, add peeled and chopped onion,
cook until transparent, add to potato with soured cream and milk, mix
until smooth, season with salt and pepper. Spoon potato mixture into
ovenproof dish, sprinkle with paprika, bake in mod.oven 180 C.(350 F),
about 15 mins. Serve with roasts or chops etc.
If there is any left over, cut into squares and fry up with some bacon.
Really good, we think it is better this way!

IRISH POTATOES
==============
Ingredients:
------------
8 medium potatoes, boiled, peeled and quartered
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 stick (1/4 cup) butter
1/2 cup sour cream
1 tblsp sugar
1 1/2 tsp thyme
3/4 tsp basil
salt and pepper to taste
Instructions:
-------------
Mash the above ingredients well. Put into an ovenproof
casserole and bake at 350 F for 1 hour.

MAJORAM POTATO CASSEROLE
========================
Ingredients:
------------
750 g potatoes
250 g cream (you can use a mix of yoghurt and sour cream to lower
the fat content)
2 egg yolks
40 g butter
75g ham
bunch of fresh marjoram (dried otherwise)
freshly ground pepper
salt
If I want this as a main meal, then I use minced meat and prepare it the
same way I would for Lasagna (ie spicy and rich - you don't need to tell
The Parents this little secret though) I then just alternate the layers
of meat mix and the potato recipe.
Instructions:
-------------
Wash, peel and slice the potatoes thinly.
In lightly salted, rolling boiling water, cook for 5 mins. (sorry about
the sentence stucture- I'm translating this from German- this is an
authentic Austrian recipe...)
Drain the potatoes thoroughly in a sieve.
Take the Marjoram from the stalks, and chop finely. Mix salt, pepper
and marjoram with the egg yolks and cream.
Grease a casserole dish, and place half the potatoes in the form. Chop
the ham finely, and spread half over the potatoes. Sprinkle salt and
pepper over the layers.
Place the rest of the potatoes in the dish, and then pour the egg mix
over the top. Sprinkle with ham, and dot the top with the remainder of
the butter used for greasing the dish.
Cook on 250 degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
If you choose this one, still serve with a green salad.

MEATLESS MEATLOAF
=================
Ingredients:
------------
2 raw white potatoes
1 cup onions, chopped
1 cup dry bread crumbs or wheat germ
1 cup pecans (or walnuts or sunflower seeds)
2 well-beaten eggs (or for a vegan variety, add some tamari and
delete salt)
1 tsp salt, unless you added tamari
Dash pepper
basil or any other favorite "meat loaf" spices, like mustard.
Instructions:
-------------
Preheat over to 350.
Put potatoes, onions, nuts, and bread through a food processor so it is
all ground up, like meat loaf. Mix these ingredients well, then add the
rest of the ingredients.
Put in well-greased loaf pan and bake until 1 hour or until firm.
Stays firm when cold, so it is very good for meatloaf sandwiches.

MILLET "MASHED POTATOES"
========================
Yield: 10 to 12 servings
Ingredients:
------------
2 cups millet
6 cups water
4 cups cauliflower pieces
1/4 tsp black pepper
2 tblsp soy margarine or unrefined corn oil (note to Canadians: Our
soy margarine is not vegan)
1 1/2 tsp sea salt (optional)
1/8 tsp nutmeg (or 1/4 teaspoon dill weed; optional)
Instructions:
-------------
Wash and drain the millet. Place all ingredients (except the optional
spice) in a large pot and bring to a simmer over high heat. Lower heat,
cover, and continue cooking until the millet mixture is soft (about 45
minutes). Check periodically to make sure the mixture does not burn.
Mash the mixture using a potato masher, or blend it for about 30 seconds
in a food processor. Add one of the optional spices, if you wish, and
serve hot.

MOCK WHITEBAIT
==============
Grate as many potatoes as you want, peel and grate an onion (opt) if you
let this stand you will get some liquid and the potato may turn pinkish,
don't worry just drain it off. Add an egg (not necessary) and salt and
pepper (necessary). Cook in either fat or oil until brown and crispy.

PAPAS A LA HUNCAINA, MAS O MENO
===============================
Ingredients:
------------
1 lb small red potatoes, or any waxy-skinned variety cut in half or
into pieces no larger than 2" in any direction
Juice of 1/2 lime
2 tsp achiote seeds, ground and sifted as described
2 shallots, coarsely chopped
1/4 tsp dried thyme
1 habanero chile, ripe, roasted, peeled and chopped
2 tblsp or so olive oil
3-4 oz goat cheese
Instructions:
-------------
Boil potatoes until done but still firm. Mix all other ingredients
except goat cheese in a blender. Drain potatoes, stir in goat cheese,
then pour sauce over and mix. Serve immediately, preferably with either
bread or tortillas to wipe up the last of the sauce. (Kim and I almost
fought over it...)
Note:
-----
This is *quite* hot, but awfully good. The achiote, lime juice, and
habanero work very nicely together, and the potatoes offset a lot of the
fire. We served it with something simple like either a roasted chicken
or shark in lime juice (see yesterday's recipe for tiburon a la
margarita).

POTATOES AU GRATIN
==================
Ingredients:
------------
4 tblsp butter
3 tblsp all-purpose flour
2 tsp salt
1 tsp black pepper
2 cups milk
5 large potatoes, peeled and sliced into medium-thin slices
2 onions, peeled and chopped
1-1/2 to 2 lbs * sharp cheddar cheese, cubed or sliced
Instructions:
-------------
In a medium saucepan, melt butter and add flour, salt and pepper. Pour
in the milk and stir frequently till thickened. Set aside.
Preheat oven to 350 degrees. Lightly butter a large casserole (3-1/2 to
5 quart).
Layer 1/4 of the potatoes, 1/4 of the onion, 1/4 of the cheese and
sprinkle with salt and pepper. Repeat the next layer. Then, on top of
the second layer, pour half the white sauce over (be a little reserved
'cuz you want the majority of the white sauce on top of the finished
casserole). Then, again, repeat the next layer with potatoes, cheese,
onion, salt and pepper. Repeat the final layer with same. Pour the
remaining white sauce over the top, making sure you cover all. Sprinkle
the final product with salt and pepper.
Cover and bake 1 hour. Then, remove the cover and bake for another
hour. Don't worry if it gets a little dark on top.
For leftovers, I put some of the casserole in a microwaveable dish.
Pour a little milk over and stir. Zap in the microwave on high until
heated through!
* I prefer Tillamook medium sharp Cheddar cheese but I don't know what
kind of cheese you can get where you are, but whatevr you do, DON'T use
American or Velveeta! :)

POTATO KIBBEH
=============
Ingredients:
------------
1 kg of potatoes
1 cup of Burghul (soaked in water) [alternatively called Bulgur]
1/2 cup of flour
2 onions (chopped)
3 cloves of garlic (chopped)
1 bunch of fresh cilantro (or coriander) chopped
salt to taste
1 g of ground white pepper
1 g of ground black pepper
1 pinch of cumin
1 pinch of Jawzet al Teeb spice (I do not know the English translation
for this spice, I guess can be skipped)
150 g of olive oil
Instructions:
-------------
Boil potatoes, taking extra care not to overcook them, peel potatoes.
Saute' onions, garlic and cilantro in a little bit of olive oil. Mash
the potatoes, mix in the flour, the burghul (after draining them and
squeezing excees water out), the spices and the sauteed ingredients.
Form into small patties, and fry them in olive oil over medium heat for
approximately 20 minutes (until they are golden brown color). Eat.

POTATO PEEL STOCK
=================
Ingredients:
------------
Washed potato peel of 6 potatoes
1 onion sliced
2 carrots scraped and sliced
1 stalk celery diced
1.25 l water
Instructions:
-------------
Combine all ingredients in a pan and bring to the boil.
Lower heat and simmer 1 1/2 hrs. As the the water evaporates, add a
little more to keep the vegetables covered. Strain and discard the
vegetables. Store the stock in the fridge or freeze until required.
Makes 1 litre.
This recipe can be used to replace water in any soup recipe. Prepare it
when when next peeling potatoes.

POTTKUCHEN (POT-CAKE -- MADE OF POTATOES)
=========================================
Ingredients:
------------
10 big potatoes
2 - 3 spoons wheat flour
2 eggs
salt
some slices of ham (not the cooked ham)
250 g dried plums (something like raisins but made of plums)
2 - 3 smoked sausages
Instructions:
-------------
Grate the potatoes and mix them with the flour and the eggs and the salt
(not to much - because of the smoked sausages and the ham).
Take a castiron pot, put the ham slices in it and melt them out, after
that take the slices out.
Now fill layer potatoes in the pot, then a layer dried plums, again
potatoes, then slices from the smoked sausage and again potatoes.
Put the pot in the oven (225 Celsius) for 1 hour.
You can eat it warm or later cut in slices and baked in a pan or cold
with Apfelkraut (apple syrup).

SAUTEED POTATOES IN LEMON AND GARLIC
====================================
(Serves 4)
Ingredients:
------------
4 large potatoes peeled
2 tblsp oil
60 g butter
grated rind of 1 lemon
juice of 1 lemon
2 tblsp chopped parsley
3 cloves garlic crushed
Instructions:
-------------
Cut potatoes into 0.5 cm. thick slices. Cook in boiling water for 4
mins.(or cover with microwave wrap and cook with 2 tsp water on high 2
mins.) Drain carefully and pat dry with a kitchen towel.
Heat oil and 40g butter in a heavy-based pan. Add enough potatoes to
cover the base of pan and cook, shaking pan so potatoes do not stick.
When brown, carefully remove form pan and repeat until all are browned
a9if necessary add a little oil and butter).
Combine remaining butter, lemon rind anad juice, parsley and garlic in a
pan and heat until butter turns pale brown. Add potaotes and toss until
well coated.
Mixing oil and butter together prevents the butter from burning and
removes the oily taste.

SCALLOPED POTATOES & TOMATOES
=============================
Ingredients:
------------
3 tblsp olive oil
2 onions, finely chopped
750 g tomatoes, chopped
2-3 cloves garlic, chopped
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
1 tblsp chopped parsley
1 Kg potatoes, finely sliced
2 tblsp grated cheese
salt & pepper to taste
Instructions:
-------------
Heat one tablespoon of the oil and fry the onions until soft, then add
the tomatoes and heat through. Combine the garlic and herbs with salt
and pepper to taste and one tablespoon of the oil. Lightly grease a
baking dish and spread over one third of the tomato mixture. Cover with
half the potato, arranged in overlapping slices.
Layer the remaining tomato mixture, garlic mixture and potatoes,
finishing with a layer of tomato. Sprinkle with the cheese and
remaining oil.
Bake in an oven preheated to 200 deg C (400 deg F) for 45 minutes or
until the potatoes are tender. VARIATION: If serving as an
accompaniment to lamb, omit basil and substitute rosemary.

SHEPARD'S PIE
=============
Ingredients:
------------
1 lb of cooked meat - leftover roast (beef/pork/turkey) or browned
ground (beef/turkey)
1 cup cooked carrots (or peas/corn/etc.)
1/2 cup chopped or pearl onions
2 cloves garlic minced
1 cup gravy/broth/au jus
1/2 tsp black pepper
1 tsp salt (optional)
Instructions:
-------------
Add everything together in a 9" pie shell and cover with mashed potatoes.
Bake at 350 until the potatoes are well browned.
I've made a vegetarian version with just mushrooms, onions, broccoli and
carrots.
I usually use the Knorr Pepper Sauce mix for the gravy. It has a nice
kick.

SLICED AND SPICY POTATIES
=========================
Ingredients + Instructions:
---------------------------
Enough potatoes for 4 persons, and then 2 for luck. Scrub but don't
peel. Slice thickly, approx half inch thick. Lay onto the oven tray,
but make sure both sides have a little grease on them otherwise they
will stick to the tray. You may need to add a little more oil (I use
chili oil, but that may be a little hot for The Parents).
Keep an eye on these little suckers, as they will cook pretty quickly.
The idea is that they will bubble up towards the end, and you will need
to turn them over to get them all toasty on the other side as well.
Sprinkle the potatoes and the chicken (make sure you turn them over at
some stage in the cooking as well, but they should end up skin side up
to make sure the skin doesn't get soggy) with the spice mix throughout
the cooking time, to get the flavour through.
In the meantime, prepare a simple tossed salad with a simple dressing so
as not to compete with the flavour of the chook. Serve with the salad
and a good Turkish bread (one of the ones that you rip apart, or a
crusty one if you want something a little more elegant).

SWEET POTATOES WITH GRAPEFRUIT
==============================
Ingredients:
------------
1 3/4 lb sweet potatoes
1 large grapefruit
3 tblsp unsalted butter
1/3 cup (firmly packed) light brown sugar
1/4 tsp salt
2 eggs, well beaten
Instructions:
-------------
Preheat oven to 375F. Put the potatoes, unpeeled, in a large saucepan
and cover with water. With a swivel-bladed vegetable peeler, peel the
yellow zest from the grapefruit and put it in with the potatoes. Bring
to a boil, reduce the heat and simmer until the sweet potatoes are just
fork-tender, about 20 minutes.
Meanwhile, with a long-pronged fork or tongs, dip the grapefruit into
the boiling potato water and blanch, turning constantly, for 30 seconds.
Rinse the grapefruit briefly under cold running water to cool and peel
off the white pith. Section the grapefruit and peel off the membranes
over a bowl to catch the juice. Reserve all the juice and pulp; discard
any seeds.
When the sweet potatoes are done, drain and let cool; discard the
grapefruit zest. Peel the potatoes and put them into a food processor
along with the grapefruit pulp and juice, the butter, brown sugar and
salt. Puree until smooth. Add the eggs and mix to blend.
Pour the sweet potato mixture into a well-buttered, 6-cup souffle dish.
Place in a pan of hot water and bake for 45 minutes, or until the center
is set.

WINTER GREENS AND POTATOES (VEGETABLE HASH)
===========================================
Ingredients:
------------
1 lb (1/2 kg) mixed greens, like mustard, kale, collards, etc.
2 medium-sized potatoes, scrubbed, quartered, and thinly sliced
2 tblsp (20 mL) virgin olive oil
1 or 2 small dried red chilies, seeds removed, torn into pieces
2 medium sized fresh or canned tomatoes, chopped
2 garlic cloves, minced
freshly grated or sliced hard cheese (Parm., Asiago, Romano)
extra-virgin olive oil, to finish the dish
freshly ground pepper
salt
Instructions:
-------------
Boil the potatoes for 5-7 minutes in salted water. Cook until tender,
then remove with a strainer.
Wash well and then chop the greens, removing tough stems. Cook the
greens until done in the potato water. Cook the tougher greens longer.
Warm the olive oil in a wide pan and add the chilies. When oil is hot,
add potatoes, stir well and cook for 1 min. or so. Add greens,
tomatoes, garlic. Continue cooking for 5 minutes or so, breaking up the
potatoes and working everything together. It becomes somewhat muddled,
but delicious. Taste for salt, add pepper and some cheese, and serve
with a bit of extra-virgin olive oil threaded over the top.

This is in reply to a request which was posted earlier asking for
a rosti recipe from the interlaken district of Switzerland. I'm not
sure if this is what Michael was looking for but the recipe is easy,
tastes great and is something different you can do with the humble old
potato.
Firstly, you will need about four medium to large potatoes (this is
for four people). Peel them and boil them for ten minutes (the time
may vary depending on the size of the potatoes, however the potatoes
should remain hard. It's important not to boil them for too long.)
Allow the potatoes to cool slightly then wrap in plastic wrap and
refridgerate for at least one hour. Grate the potatoes (they should be
quite sticky) add salt to taste then pat into a flat round and fry in
butter for about 5-10 minutes on each side or until they are golden
brown. Slice into wedges and serve.
I find that if you make them into smaller individual patties they are
easier to turn when cooking and look nicer when served.

Bean and Egg au Gratin

500g/1 lb shelled broad beans 1 lb shelled lima beans
salt salt
3 hard-boiled eggs, sliced 3 hard-boiled eggs, sliced
50g/2oz butter 1/4 cup butter
40g/1 1/2 oz wholewheat flour 6 tablespoons wholewheat flour
450ml/3/4 pint milk 2 cups milk
freshly ground black pepper freshly ground black pepper
2 tablespoons fresh breadcrumbs 2 tablespoons fresh breadcrumbs
50g/2oz cheddar cheese, grated 1/2 cup grated cheddar cheese
Cook the beans in boiling salted water until just tender; drain. Place
half the beans in a greased ovenproof dish and place the eggs on top.
Cover with the remaining beans.
Melt 40g/1 1/2oz/3 tablespoons of the butter in a pan, stir in the
flour and cook gently, stiring, to make a roux. Remove from the heat
and gradually add the milk, stirring. Return to the heat and bring
to a boil. Cook, stirring, until thickened. Season to taste with
salt and pepper.
Pour the sauce over the beans and sprinkle on the breadcrumbs and
cheese. Dot with the remaining butter, place in a preheated hot oven
(220C/435F) and cook for 15 minutes until golden brown.

Chilean Black-Eyed Peas & Winter Squash

I have made this a couple times, it's really good.
1 pound dried black-eye peas, soaked overnight, or 2 1/2 cups fresh
1 tablespoon cold-pressed veggie oil
2 pounds winter squash, peeled, seeded and diced
2 large onions, chopped
4 ears corn, kernals cut off cob,
2 large tomatoes, sliced
1 small chile minced
3 to 6 cloves garlic, minced
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon dried basil
1 tablespoon dried oregano
3 bay leaves
1/4 teaspoon whole peppercorns
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole corriander seeds
1/4 to 1/2 teaspoon chile powder
Drain the soaked peas. Place them in a large saucepan, cover with water
and simmer for 20 minutes, should be about half cooked. Take off heat.
Heat oil in large skillet and add squash, onions, corn, tomatoes, chile,
garlic, paprika and salt. Cook stirring for 10 minutes.
Add cooked veggies to the black eyed peas, add water to cover.
Add basil, oregano, bay leaves, peppercorns, cumin and corriander seeds
and chile powder. Cover and simmer for about 25 minutes, taste and correct
seasonings.

Herb Gnocchi

225g/8oz spinach 1/2 lb spinach
100g/4oz sorrel 1/4 lb sorrel
1 bunch watercress 1 bunch American cress
50g/2oz parsley 1 1/2 cups parsley
1 tablespoon chopped chervil 1 tablespoon chopped chervil
1 tablespoon chopped tarragon 1 tablespoon chopped tarragon
1 tablespoon chopped dill 1 tablespoon chopped dill
175g/6oz ricotta cheese 2/3 cup ricotta cheese
25g/1oz butter 2 tablespoons butter
75g/3oz Parmesan cheese, grated 3/4 cup freshly grated Parmesan cheese
sea salt coarse salt
freshly ground black pepper freshly ground black pepper
2 eggs, beaten 2 eggs, beaten
3 tablespoons plain flour, sifted 3 tablespoons all-purpose flour, sifted
Wash and drain the spinach, sorrel, watercress and parsley. Place in a
large pan of boiling water and boil for 4 minutes; drain. When cool enough
to handle, press out as much moisture as possible and chop finely. Add the
remaining herbs and place in a saucepan over low heat for several minutes,
stirring, to dry out.
Beat the ricotta cheese to a smooth consistency and add to the puree with
the butter, 25g/1oz/1/4 cup of the Parmesan cheese and salt and pepper to
taste. Take the pan off the heat and stir in the eggs and flour. Beat
until smooth. Pour into a cool shallow dish and leave in the refrigerator
overnight.
Bring a large pan of lightly salted water to a boil. Form the green mixture
into egg-shaped gnocchi, using 2 teaspoons, and roll them very lightly on a
floured board. Drp them in batches in the pan, but do not crowd them.
When they float to the surface, after 4 to 5 minutes, lift them out with a
slotted spoon and drain. Test one to make sure they are cooked through,
then transfer to a warmed serving dish.
Sprinkle the gnocchi with a little Parmesan cheese; serve the remaining
cheese separately. Serve with melted butter if you like.

Mike's Black Bean and Broccoli

In response to asking for recipes, I'm posting the ones I've
discovered in the last couple weeks. (I AWLAYS experiment, I
read the group just for letting ideas sift thru my head)
so, here's "Mike's Black Bean and Broccoli"
Note this fills a 12" skillet, you may want to make less.
Crush together into bowl, mix into paste:
1/2 can (15oz) black bean
7 clove garlic, crushed
1 T ginger, minced, crushed
1 T soy paste
1 oz soy sauce
1 T korean red pepper
9 African Red Devil chilies, crushed
1 T Laxmi brand chili powder (indian)
water to thin
The differences in peppers are subtle, if you don't have access to
a multitude of peppers, use 1 T paprika, 1 T red pepper, 5 HOT dried peppers
Cook in large skillet:
1 1/2 lb chicken or tofu
1 t oil.
At 1/3 done point, add 1 oz oriental vermicelli.
When vermiceeli is a little browned, add spice paste and water as needed.
When all done, flavored to taste, add:
1 1/2 bunch broccoli, chopped
2 green peppers, chopped
Heat just till veggies are hot.
Serve with kim chee on side.

Nori Rolls (vegetarian sushi)

Vegetarian Sushi Nori and variations
4 sheets nori, pretoasted (oriental or natural food market)
1 T. umeboshi plum paste
1 T. rice vinegar
1 clove garlic, smashed
1 slice ginger, smashed or grated
1.5 T soy sauce
2 carrots
2 eggs
4 scallions
4 c. cooked rice
1 T. oil
Prepare ingredients: Heat oil in small skillet (about 20 cm diameter) on
med. high. Slice carrots *lengthwise* into pieces about 0.5 cm diameter.
Saute carrots, garlic, and ginger until carrots are just slightly
cooked, about 2 minutes. Remove from pan. Stir together eggs and soy
sauce. Add to pan, and cook until eggs are set. Do not disturb eggs
while cooking, except to turn once. You should end up with an
"omelette", fairly dry. When eggs are set and moderately firm, remove
from pan. Cut into strips about 0.5 cm wide. Mix vinegar and plum paste
into cooked, cooled rice.
Assemble nori rolls: Lay out a sheet of nori with the "rough" side
toward you. Spread 1/4 of the rice across nori, leaving about 2 cm space
on the far end and 1 cm space on the close end. Go all the way to the
sides. Make an indentation in the rice about 2 cm from the close end.
Lay 1/4 of the other ingredients in the indentation: carrots, eggs, and 1
scallion. Now roll up, beginning by folding over the 1 cm flap of nori
closest to you, then rolling up from the folded edge. You want the roll
to be nice and firm, so try to keep it tight as you go. To seal, run a
slightly wet finger over the edge where the seam is. Place seam-side
down. Slice crosswise into pieces 4-8 cm long (your preference). The
orange carrot, yellow egg, and green scallion make a lovely center
against the white (or brown) rice. Serve with soy and pickled ginger.
Notes: sticky rice works the best, but any kind will do. Use brown rice
for the best nutritional value.

Variations: Once you have the basic method down, vary the center
ingredients as you wish. This is my favorite combination, but other
ideas are tofu strips, other types of cooked vegetables, fresh spices
(strips of fresh dill, for example), etc.

Nut and Vegetable Loaf

25g/1 oz butter 2 tablespoons butter
1 small onion, chopped 1 small onion, chopped
1 small carrot, chopped 1 small carrot, chopped
1 stalk celery, chopped 1 stalk celery, chopped
1 tablespoon tomato puree 1 tablespoon tomato paste
225g/8 oz tomatoes, skinned and chopped 1 cup skinned and chopped tomatoes
2 eggs 2 eggs
1 tablespoon chopped parsley 1 tablespoon chopped parsley
salt salt
freshly ground black pepper freshly ground black pepper
225g/8 oz nuts, finely chopped 2 cups finely chopped nuts
Melt the butter in a pan; add the onion, carrot and celery and cook
until softened. Add the tomato paste and tomatoes and cook for
5 minutes.
Put the eggs, parsley and salt and pepper to taste in a bowl and beat
well. Stir in the nuts and vetetables.
Transfer to a greased 900ml/1 1/2pint/3 3/4 cup ovenproof dish, place
in preheated hot oven (220C/425F) and bake for 30 to 35 minutes.
Turn out and garnish with onion rings, parsley, and cucumber slices.
Serve hot with vegetables and sauce, or cold with salad.

Red Beans w/ Pecans, Saffron

RED BEANS WITH PECANS AND SAFFRON OVER WHOLE WHEAT SPAGHETTI
1 small can red beans
pecan halves
dry red wine
saffron
oregano
thyme
black pepper
olive oil
garlic
Drain a small can of red beans. (Pintos may substitute.) Save the juice
in a small bowl and add a small amount of crumbled saffron to it so it
marinates. Not too much, you want the taste to be subtle, not dominant.
Saute garlic in olive oil for a little bit, along with pecan halves and
some crushed red chiles.
Add the drained beans and cook so the flavors mingle. Add quite a bit of
oregano and less thyme and a pinch of black pepper. Add some dry red wine,
don't be too shy.
Add in the saffron-flavored bean liquid and cook a few more minutes. The
consistency should be thin but not like soup.
Serve over whole wheat spaghetti. Brown rice might also work.

CRISP-FRIED TOFU AND GREENS
===========================
Ingredients:
------------
2 cakes of tofu, frozen overnight and thawed
1/2 cup water or vegetable stock
1 tsp cornstarch
1/2 cup cornmeal or cornstarch
Marinade:
---------
1/3 cup soy sauce
1/4 cup rice vinegar
1 tblsp finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce:
------
3 tblsp soy sauce
1/4 cup dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar
Vegetables:
-----------
3 tblsp oil
3 cloves garlic, minced or pressed
1 cup thinly sliced onion
6 cup mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 cup chopped spinach
Instructions:
-------------
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu
crosswise into 1/2-inch thick slices, then diagonally, to make 4
triangles.* Combine marinade ingredients and mix well. Arrange tofu
triangles in one layer in a dish and cover with marinade. Allow to sit
for at least 10 minutes to absorb the flavors. Prepare sauce mix by
combining all ingredients in a small bowl. In a separate bowl mix the
water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces
in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of
oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 tblsp oil in a wok. Stir-fry
garlic and onion until onion is tender. Add greens and continue
stir-frying until just wilted but not mushy. Add sauce mix and
cornstarch mix and stir-fry just until sauce is thickened. Add reserved
fried tofu. Serve with rice.
* I cut the tofu into many more smaller triangles.

CUBAN TOFU SALAD
================
Ingredients:
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1 lb firm tofu
1/3 cup nutritional yeast with salt, pepper, and paprika added to taste
oil
1 lb new potatoes
1 good-sized sweet potato or yam (6-8 inches long)
1 mild tasting apple (Golden Delicious is good), sliced or chopped
4 eggs, hard cooked, sliced
1/2 cup green peas, cooked until still slightly firm
1/2 red onion, finely chopped
1 can asparagus tips
mayonnaise (about 3/4 c.)
about 2 tblsp dill weed
vinegar, mustard, or "Durkee's special sauce"
Instructions:
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1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast.
Fry in oil over medium heat until golden brown and slightly chewy.
Drain on paper towels.
2. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender.
Drain.
3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion.
Add enough mayonnaise to make it creamy or to taste. Add dill weed,
fresh if possible. Add enough vinegar, prepared mustard, or Durkee's
Sauce (basically a mustard-vinegar sauce) to give it a tang.
4. Garnish with additional egg and asparagus spears. Sprinkle with
paprika for beauty.
Variations and substitutions:
-----------------------------
Broil the tofu to reduce fat. It won't have a nicy chewy texture, though.
Substitute chicken for the tofu (as in the original recipe).
Substitute plain, non-fat yogurt for some of the mayonnaise to reduce fat
content.
1/2 cup defrosted apple juice concentrate
1 cup fresh or frozen and partially defrosted berries
Instructions:
-------------
Blend all in food processor or blender til smooth. Serve in pretty cups
or glasses, garnish with a whole berry and mint leaf.

Lentil Lasagna
Ingredients
9 lasagna noodles
1 pkg. frozen spinach
1 lb. cottage cheese
1/2 c. dry lentils
1 c. grated cheddar
1 c. grated mozzarella
1/2 c. Parmesan
large jar of spaghetti sauce (I use Prego or Classico)
Instructions
Cook lentils in boiling water for about 20 minutes, drain.
Thaw spinach in microwave, press out liquid. Cook noodles al dente.
Make layers in oblong baking pan as follows: sauce, noodles, sauce,
cottage cheese, lentils, spinach, cheddar & mozzarella, more sauce.
Cover top layer of noodles with sauce, sprinkle with Parmesan.
Bake at 375F for 30-35 minutes. Add 1/2 lb. sliced sauteed mushrooms
to sauce if desired. For variation use black beans instead of lentils.

Vegetable Lasagne 1

Ingredients
1 lb. spinach, fresh