(ebook) food - vegetable recipes

8/9/2019 (eBook) Food - Vegetable Recipes

1/185

Vegetable (loosely) Recipes

ndex

Green/Red Peppers : INDEXq

Mushrooms : INDEXq

Potatoes : INDEXq

Spinach : INDEXq

Vegetarian Dishes (not specific veges) : INDEXq

Zuchinni : INDEXq

Artichokes : COLLECTIONq

Avocado Recipes - COLLECTIONq

Beets : 2 recipesq

Beet Recipeq

Boston Baked Beans (1)q

Boston Baked Beans (2)q

Candied Yamsq

Choucroute Garnieq

Crispy Eggplant Roundsq

Eggplant : COLLECTIONq

Felafel (1)q

Fried Plantainsq

Lentilsq

Olives - curingq

Red Beans and Rice : COLLECTIONq

Red Kale with Grated Coconutq

Spaghetti Squashq

Spiced Acorn Squashq

Squash Recipes : COLLECTIONq

Sweet Potatoes wtih Grapefruitq

Swiss Style Green Beansq

myl

Vegetable (loosely) Recipes

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/index.html [12/17/1999 12:09:16 PM]
http://www.mcs.vuw.ac.nz/school/staff/Amy-Gale.htmlhttp://www.mcs.vuw.ac.nz/school/staff/Amy-Gale.html


2/185

Capsicum Recipes

ndex

Stuffed Peppers (1)q





myl

Capsicum Recipes

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/index.html [12/17/1999 12:09:19 PM]


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Stuffed Peppers

om: Dan Griscom ([email protected])

ate: 7 Jul 93 00:00:59 CDT (Wed)

rom Italian Vegetarian Cooking by Jo Marcangelo)

Serves 4)

medium red or green peppers

T olive oil

medium onion, chopped

clove garlic, peeled and crushed

small zucchini, coarsely grated

1/2 c slided mushrooms

T chopped fresh parsely

c fresh wholewheat breadcrumbs

/2 c grated Parmesan cheese

egg, beaten

alt and pepper

Core peppers by removing stem and then scooping out interior,

emoving all the white pith and seeds. Parboil for 3 minutes in

oiling water; remove, rinse in cold water and drain.

Heat oil in frying pan, add onion, fry 2 minutes. Add zucchini, nother 3 minutes. Add mushrooms, fry another 1 minute, drain [this

o keep the filling from being soupy; you may want to try just

auteing until the liquid is gone]. Add rest of ingredients, with s

nd pepper to taste. Combine thoroughly.

Fill peppers with mixture. Stand upright (cutting a small slice

he bottom if necessary) in an ovenproof disk with 2 or 3 T water in

he bottom.

Bake at 350 degrees for 30-45 minutes, or until the peppers areender. Serve hot.

deas: add basil, top with cayenne pepper.

myl

Stuffed Peppers

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/capsicum/stuffed-pepper-1.html [12/17/1999 12:09:23 PM]


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Stuffed Green Peppers

rom: "Beverley Epp" [email protected]

ate: Thu, 23 Sep 1993 00:19:57 GMT

bout 8 Peppers (Green/Red/or whatever colour)lb hot Italian Sausage cumbled

lb ground beef

onion chopped

-2 cups fresh or canned tomatoes

cup cooked rice

talian Seasoning

easoned Pepper

rated Mozzarella

aute beef, sausage, onion until browned. Drain fat off. Add tomatoes

easonings and simmer for a little bit. Add rice. Stuff into peppers

ave been cut lengthwise and cleaned out. Sprinkle with mozarella or

armesan. Bake in a casserole with some tomatoe sauce underneath pepper

bout 350 until hot. These freeze great. I make a lot at this time of

ear when peppers are cheap and freeze them.

myl




5/185


rom: [email protected] (Barrie Lax)

ate: Mon, 27 Sep 1993 13:10:00 GMT

ut the tops off 8 green peppers and remove the seeds.ix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of

ice. Add a clove of garlic chopped, a medium onion chopped and salt a

epper and blend well. Pack this mixture into each pepper to fill 2/3d

nd replace the tops. Fit upright in a large saucepan.

o cover you will need about 2 cups of tomato juice to which add about

bsp vinegar (wine preferred) along with 3 tbsp of sugar. A little

hicken stock (about 1 tbsp powdered) would be nice if you have it. Ad

nough water to this to just cover the peppersif you are short.

ring to a boil, reduce heat and simmer for about an hour until theeppers are tender and about 2/3ds of the liquid is absorbed.

ou can sub brown sugar or honey for the sweetener...add garlic to the

uice if you're a fanatic. You can also puree a can of tomatoes and ad

omato juice to bring you up to quantity if you like a stronger tomato

ote. Adjust the rice to meat mixture to if you like. Hey...This is a

ecipe I have made often and can vouch for. If you like it sweeter or

ess meaty that's up to you. The quantities work for me. Obvously the

ize of the peppers will have something to do with the required amount

f filling.

his recipe is of Balkan origin and is served both hot and cold as a

irst or main course. As I am here in Ottawa, you may call if you get

nto trouble.

myl




6/185

Stuffed Peppers

rom: [email protected] (Demers Serge)

ate: Fri, 1 Oct 93 20:07:12 -0400

ere is an indian stuffed pepper recipe:

ou need:

red and 2 green peppers (large)

Tbsp oil

onion, finely chopped

tsp ground coriander

tsp ground cumin/2 tsp cayenne pepper (or to taste)

50 gr of ground beef

Tbsp rice

can (400 gr) tomatoes, keep the liquid

alt

eat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add

pices and cook 2 minutes. Add the gound beef and cook well. Add the r

nd the salt and cook 2 minutes.

ut the top of each pepper, remove the seeds and the ribs inside.

ill them with the beef mixture.

elect a large sauce pan, big enough to fit the four peppers standing

ut the last 2 Tbsp of oil in the pot, fit the peppers, add the tomato

round and pour the tomato juice into each pepper.

over the pot, bring to boil and simmer for 40 minutes.

myl

Stuffed Peppers



7/185


om: [email protected] (Barrie Lax)

a t e: Sat, 2 Oct 1993 19:08:00 GMT

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 a

pepper and blend well. Pack this mixture into each pepper to fill 2/3d

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

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. Ad

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 ad

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.

Bar.

ar.

--

~ 1st 1.11 #300 ~ "640k should be enough for anybody" - Bill Gates, 19

myl




8/185


9/185

Grilled Portobello Mushrooms

rom: [email protected] (Stephanie da Silva)

ate: Mon, 4 Oct 1993 18:44:25 GMT

oger Joseph is always asking about Portobello recipes and I tore th

age out of an American Way magazine on the flight back from Florid

ause it had a recipe and it reminded me of him.

rush the mushroom with olive oil, balsamic vinegar, and lots of bl

nd red pepper (big mushroom, eh?). Grill it for 2 and a half minu

n each side, and garnish it with a puree of garlic and parsley.

erve it with lemon slices on a bed of salad greens with a roasted

ell pepper. If you have leftover stems and broken mushrooms bits,immer them for ninety minutes in water with a bay leaf and thyme.

se the dark brew to add or enhance a mushroom flavour in sauce.

myl

Grilled Portobello Mushrooms

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/mushrooms/grilled-portobello.html [12/17/1999 12:10:14 PM]


10/185

Marinated Mushrooms

om: [email protected]

a t e: Thu, 21 Oct 1993 18:00:54 GMT

cup white wine

tbs. brown sugar4 cup sliced green onion

ts hot red pepper flakes

2 ts salt

2 ts Oregano leaves

2 cup white wine vinegar

cloves garlic, finely minced

4 cup diced red pepper

lb small fresh mushrooms, trimmed.

4 ts. ground black pepper.

mbine wine, vinegar, sugar, garlic, green onion, red pepper and red peppe

akes in an 8 cup microwaveable casserole. Cover; microwave at high for th

five minutes or until mixture is simmering. Add mushrooms. Cover;

crowave at high 6 to 8 minutes or until mushrooms are tender but not

ushy. Stir partway through cooking. Stir in salt, oregano, and pepper.

t stand, covered, for thirty minutes. Transfer to covered jar or

ntainer. Can be refrigerated up to one week.

tually, it's a good one, even if you can't stand microwave cooking.

ust watch the mushrooms carefully while they cook. They're also good

hen reheated.

ff Lawley

myl

Marinated Mushrooms

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/mushrooms/marinated-mushrooms.html [12/17/1999 12:10:16 PM]


11/185

Mushrooms in Cream

om: [email protected]

ate: Mon, 19 Jul 93 22:09:27 EDT

dapted without permission from *Nika Hazelton's Way with vegetables* (a g

ook, and most recipes are healthier than this one)

hop 1 pound of mushrooms into halves or quarters.

eat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan.

dd 3-4 chopped garlic cloves to the butter.

dd mushrooms and cook for about 2 min, until brown.

dd hot cream, salt, 1 tsp pepper, 2 tsp nutmeg.

ook for about 5 more min, then add 1/2 cup chopped cilantro.

erve on hot buttered rice or French bread

ara

Mushrooms in Cream

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/mushrooms/mush-in-crm.html [12/17/1999 12:10:41 PM]


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Mushroom Recipes : COLLECTION

dexed : vegetables/mushrooms From: [email protected] (Micaela Pantke)

ate: Thu, 2 Sep 93 13:29:27 +0200

Contents

Bacon And Cream Cheese Stuffed Mushrooms (Stephanie da Silva)q

Baked Scallops And Mushrooms In Garlic Sauce ([email protected])q

Baked Stuffed Mushroom (Janis Wallace)q

Baked Stuffed Mushroom (Sue Volkmann)q

Crab-Stuffed Mushrooms (Stephanie da Silva)q

Creamed Mushrooms (Doreen Randal)q

Crisp Sauteed Mushrooms (Stephanie da Silva)q

Egg And Mushroom Stroganoff (Robin Halligan)q

Garden-Stuffed Mushrooms (Stephanie da Silva)q

Grilled Portobella Mushrooms With Mango Chutney (J. David Garland)q

Hot Mushroom Turnovers (Stephanie da Silva)q

Italian Stuffed Mushrooms (Stephanie da Silva)q

Mexican Stuffed Mushrooms (Stephanie da Silva)q

Mozzarella-Mushroom Bites (Stephanie da Silva)q

Mushroom-Bacon Pate - Party Pate Without Liver (Stephanie da Silva)q

Mushroom Pate (Stephanie da Silva)q

Mushroom Sandwiches (Stephanie da Silva)q

Mushrooms In Cream ([email protected])q

Mushrooms Supreme (Nancy Feagans)q

Mushrooms Tapenade (Stephanie da Silva)q

Oyster Fried Mushrooms (Bill Maddex)q

Quick Kale & Mushroom Saute (Bill Maddex)q

Sauted Mushrooms On Toast (David Katz)q

Spicy Portabella Mushrooms In Balsamic Vinegar (Yashodhara P. Pawar)q

Stuffed Mushrooms (1) (Stephanie da Silva)q






ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/mushrooms/mush-coll.html (1 of 26) [12/17/1999 12:10:50 PM]


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Stuffed Mushrooms, Italian Style (1) (Stephanie da Silva)q

Stuffed Mushrooms, Italian-Style (2) (Stephanie da Silva)q

Stuffed Mushrooms Parmigiana (Stephanie da Silva)q

Vinegarette Mushrooms (Gretchen Miller)q

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


ACON AND CREAM CHEESE STUFFED MUSHROOMS

=======================================

ngredients:

-----------

oz. cream cheese, softened

-6 strips of bacon, fried and crumbled; reserve fat

small onion, finely chopped

0-25 large mushrooms, stems removed

bout 8 mushroom stems, finely chopped

nstructions:

------------

aute onion and mushroom stems in bacon fat until tender. Drain off exc

at. Mix crumbled bacon, onion and stems with softened cream cheese un

he mixture is workable.

tuff each mushroom and bake at 350 degrees F for 10-15 minutes.inish under the broiler just until tops are golden.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected]

AKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE

===========================================

ngredients:

-----------

/4 lb scallops

/4 cup flour

/2 lb mushrooms, stems removed and minced

tblsp olive oil

/4 cup white wine

tblsp fine bread crumbs

tblsp minced onion




14/185

tblsp minced parsely

clove minced or pressed garlic

inch of red pepper flakes & salt

nstructions:

------------

reheat oven to 350F. Brush a shallow baking dish with 1 tbs of the

il. Bake the 'shroom caps for 10 min. Combine stems, crumbs, onion,

arsely, red pepper and salt mix together well. Add scallops to theaking dish.

If you really want to be artistic, plan it out so the scallops are a

ood size to fit into the mushroom caps, and buy the same number of

ach. Then you can stick one scallop in each 'shroom.)

dd the wine to the baking dish. Sprinkle the minced mixture over all,

nd drizzle the remaining oil over. Bake for 20 more min, or until

one.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Janis Wallace)

AKED STUFFED MUSHROOM

=====================

ngredients:

------------10 large fresh mushrooms

can of crab meat (drained)

-2 tblsp mayonaise

/4 cup (or so) shredded swiss cheese

nstructions:

------------

ut the stems of the mushrooms and scoop out the centers. Finely chop

tems and centers. Combine the crab meat and mayo (as you would for

una salad). Add whatever seasonings you like (I use "Pinch of Herbs")

o taste. Add in chopped stems and centers. Add in cheese. Stuff int

ushroom cups and place under the broiler for 5-7 minutes.

ote:

----

y sister has a "gourmet" recipe with about 97 different ingredients,

nd it IS good, but this is the one dinner guests seem to prefer - they

sually are the first to disappear!

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%




15/185


16/185

Reserve stems to use in soup.

nstructions:

------------

Combine scallions and margarine in 2-cup measure. Microwave on Hig

minutes; stir in crabmeat, parsley, horseradish, garlic and pepper

auce. Stir well.

Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fil

ach mushroom cap with 1 t. crab mixture. Microwave on High 3-4

inutes, turning plate once. Remove mushrooms to serving plate; repeat

ith remaining mushrooms and filling. Let stand 2-3 minutes before

erving. To garnish, sprinkle with ground red pepper.

ach serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V.

er serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Doreen Randal)

REAMED MUSHROOMS

================

ngredients:

-----------

medium onion peeled and quartered

tblsp salad oil

50 g mushrooms

uice of 1 medium lemon

42 ml soured cream

alt & ground black pepper

arsley for garnishing

nstructions:

------------

educe onion to a puree in processor or blender, lightly saute in oil in

large frying pan. If necessary peel and trim mushrooms slice finely.

dd mushroom to onion, sprinkle with seasoning and lemon juice. Cover.

ook gently about 6 minutes. Lightly stir in soured cream. Adjust

easoning to taste. Cook for 2 minutes more. Serve garnished with

prigs of parsley.

his is a recipe equally good hot or cold. Good for barbecues (cold).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%




17/185


RISP SAUTEED MUSHROOMS

======================

ngredients:

-----------# large whole fresh mushrooms

hese mushrooms must be absolutely fresh and the caps should

ot be separating from the stems.

nstructions:

------------

rush off mushrooms and slice into 1/4" slices from the top down,

ncluding the stems.

ith a fine mist spray bottle, mist the mushrooms to just barely dampen

rop into a paper bag or large ziplock bag that contains 1 or 2 cups of

/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.

n a large, well seasoned cast-iron skillet or a commercial quality non

tick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of

live oil. Mix the oils well and heat to ~300-325 degrees F.

rop the mushrooms into a colander to remove excess flour. Drop a few

t a time into the butter/oil and coat each well. Continue 'til all th

ushrooms are in the skillet. Turn down the heat to the saute level

nd continue to cook, turning frequently. After a few minutes add salt

nd pepper to taste.

ontinue to cook until the degree of crispness is achieved.

y neighbor used to cook these for a long time, rendering nearly all th

oisture out of the mushrooms. The finished product would be the most

elicate, and crisp mushrooms used as a side vegetable.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Robin Halligan)

GG AND MUSHROOM STROGANOFF

==========================

Serves 4)




18/185

ngredients:

-----------

eggs

/2 cup long grain rice

tblsp melted butter

small onion, Finely chopped

bacon rashers, chopped

cup sliced mushrooms25 g carton sour cream

alt and pepper

arsley, chopped for garnish

nstructions:

------------

ard boil eggs. Cook the rice in boiling salted water until tender.

rain well and place on a serving plate. Arrange the eggs on top and

eep warm. In a frying pan melt the butter, then fry the onions, bacon

nd mushrooms until tender. Stir in the sour cream. Mix well, then

our the mixture on top of the eggs. Sprinkle with parsley. Serve

mmediately.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


ARDEN-STUFFED MUSHROOMS

=======================

ngredients:

-----------

/2 cup (125 mL) dried, crumbly-style herb seasoning stuffing

mix, crushed

/4 cup (50 mL) butter or margarine, melted

/4 cup (50 mL) finely chopped carrot

/4 cup (50 mL) finely chopped green pepper

inch of pepper

tblsp (30 mL) finely chopped onion

6 mushrooms, about 2-inch (5 cm), stems removed

nstructions:

------------

eat oven to 350F (180C). In small bowl, stir all the ingredients

ogether except mushrooms. Stuff each mushroom cap with 1 tablespoon

15 mL) filling. Place in buttered 13x9-inch (33x23 cm) baking pan.

ake for 20 to 25 minutes or until tender.

icrowave Directions:




19/185

--------------------

repare mushrooms as directed. Place in buttered 12x8-inch (30x20 cm)

aking dish. Cover and microcook on high, turning dish after half the

ime, until tender (8 to 9 minutes).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (J. David Garland)

ource: Taken from the Vegetarian Times

RILLED PORTOBELLA MUSHROOMS WITH MANGO CHUTNEY

==============================================

4 servings)

ngredients:

-----------

Portobellaslarge ripe mango

red bell pepper

jalapeno pepper (optional)

oy sauce

inegar

tsp miso

bunch arugula lettuce

nstructions:

------------arefully remove stems from mushrooms (use for soup) and clean them

horoughly. Marinate in vinegar/miso/soy sauce for an hour or so.

ice the mango and pepper, chop the jalapeno, and toss with a little

inegar.

lean the lettuce and separate into single leaves.

rill the mushrooms on both sides. When grilling the top, turn the

ushroom 90 degrees halfway through to get a square or diamond

rosshatch pattern.

o serve, fan 3 lettuce leaves on the plate, center the mushroom, and

lace a dollop of chutney on either side.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%





20/185

ource: Good Housekeeping "All-Time Favorite Recipes"

OT MUSHROOM TURNOVERS

=====================

ngredients:

-----------

3oz pkg cream cheese, softenedutter or margarine, softened

ll-purpose flour

/2 lb. mushrooms, minced

large onion, minced

t salt

/4 t thyme leaves

/4 C sour cream

egg, beaten

nstructions:

------------

arly in day: In large bowl, with elec. mixer at med speed,

eat cream cheese, 1/2C butter and 1 1/2 C flour until soft

ough forms; wrap dough in waxed paper; chill at least 1 hr.

n med skillet, in 3 T butter, saute mushrooms and onion until

ender; blend in salt, thyme, and 2 T flour; stir in sour cream;

hill.

n floured surface, roll half of dough in 15 inch circle (about

/16" thick); cut into twenty 2 3/4" circles. Roll scraps intoall; chill.

n one half of each circle, place teaspoonful of mushroom mixture.

rush edges with egg; fold other half over filling; with fork, press

dges together; prick tops to let out steam; place on ungreased

ookie sheet. Repeat with rest of dough, scraps, filling. Brush with

gg; cover; chill.

bout 20 min before serving: Preheat oven to 450 deg F. Uncover

urnovers; bake 12 min or until golden. Makes about 50.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


TALIAN STUFFED MUSHROOMS

========================




21/185

lb hot Italian sausage

slice finely chopped onion

/2 green pepper, finely diced

/4 tsp garlic powder

/4 cup dry bread crumbs

ash of pepper

/4 tsp salt

a. 1 1/4 cups spaghetti sauce

0 large mushroom capsil

ozzarella cheese

nstructions:

------------

ook Italian sausage, onion, green pepper, garlic powder, and a

andful of mushroom stems, finely chopped, in a skillet, then drain

at. (It's best if you put meat mixture into a food processor with

teel blade at this point to give meat a finer texture. Just process

or about 5 seconds or less.) Then add bread crumbs, pepper, salt,

nd spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps

ith meat mixture. Cover with foil and bake at 350 about 20 minutes.

prinkle with mozzarella cheese, then broil until cheese is melted and

ushrooms are tender. (Or loosely cover with wax paper and

icrowave.)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


EXICAN STUFFED MUSHROOMS

========================

ngredients:

-----------

lb. hot sausage

/3 cup soy sauce

clove garlic

lbs. LARGE mushrooms

nstructions:

------------

ix together the first 3 ingredients. Stuff mushrooms. Bake at 350 F

or 20 minutes or until sausage is done.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%




22/185


OZZARELLA-MUSHROOM BITES

========================

ngredients:

-----------

pkg (16-oz) part-skim mozzarella cheese

eggsater

cup seasoned bread crumbs

lb mushrooms

auce:

-----

chopped small onion

tblsp vegetable oil

can (16-oz) whole tomatoes in thick puree

/2 tsp dried thyme

/4 tsp crushed red pepper

egetable oil for frying

arsley for garnish

ut mozzarella into 1/2 inch thick slices; cut each slice into 1/2 inch

trips. In small bowl or pie plate, beat eggs with 2 tablespoon water.

lace bread crumbs on wax paper. Dip mozzarella sticks into egg

ixture, then coat with bread crumbs. Place on baking sheet; freeze

bout 30 minutes to set coating. Meanwhile, dip mushrooms in egg

ixture, then coat with bread crumbs; set aside.

omato Sauce:

------------

n small saucepan, saute onion in oil 5 minutes until soft. Add

emaining sauce ingredients; bring to a boil. Reduce heat and simmer 1

inutes, stirring to break up tomatoes; keep warm. In 4 quart saucepan

uing deep-fry thermometer, heat 2 inch oil to 370 degrees. In batches

ry mozzarella sticks 1-2 minutes until golden brown. With slotted

poon, remove to paper towels. Repeat procedure with mushrooms. To

erve, arrange mozzarella and mushrooms on platter; garnish with

arsley. Serve with tomato sauce.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


USHROOM-BACON PATE - PARTY PATE WITHOUT LIVER

=============================================




23/185

ngredients:

-----------

lbs fresh mushrooms, chopped very fine

/2 lb bacon (or more, to taste)

/3 cup onion, chopped very fine

/3 cup celery, chopped very fine

oz cream cheese, at room temperature

eggs

/2 cup parsley, chopped very finecups dry bread crumbs

tsp salt

tsp dried rosemary

tsp dried oregano

/4 tsp ground black pepper

1) Fry the bacon and crumble it as fine as possible. Reserve some of

he grease.

2) Chop the mushrooms, onion, celery, and parsley as fine as possible.

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

emove from the grease, and drain.

4) Meanwhile, beat the cream cheese slightly, and then beat in the

ggs. Add all other ingredients to the eggs/cheese mixture. Mix

horoughly.

5) Grease a large loaf pan or two small, line with foil, and then

rease the foil. Pat the mixture into the loaf pan and cover looselyith foil. Bake for 1 1/2 hours at 400 deg. F.

6) Let cool completely before serving.

otes:

-----

his pate is actually best when refrigerated before serving. Serve wit

rackers, or with bread cut into shapes with cookie cutters.

o make this a more elegant buffet dish, garnish the top with a thinayer of aspic.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


USHROOM PATE

============




24/185

ngredients (all approximate):

-----------------------------

/4 lb chopped mushrooms

tblsp butter

oz cream cheese

/2 tsp curry powder

tsp worcestershire sauce

tblsp dry sherry (or dry white wine)/2 cup pecans, chopped

nstructions:

------------

aute the mushrooms in butter until dark (about 5min or so) and drain.

rocess or puree with the cream cheese, curry, worcestershire sauce, an

herry. Fold in the pecans and refrigerate. Garnish with parsley or

atercress.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


USHROOM SANDWICHES

==================

his one takes a little longer. Chop up some fresh mushrooms and

nions, and saute in butter, margarine, oil, whatever until the

nions are clear. Drain and set aside until cool. On cocktailread (rye or pumpernickel), pile a mound of mushrooms and onions,

rated swiss cheese, grated italian cheese (i use locatella), and

read crumbs. Broil until the swiss melts, and serve immediately.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected]

ource: Nika Hazelton's Way with vegetables

USHROOMS IN CREAM

=================

ngredients:

-----------

pound of mushrooms into halves or quarters.

/3 cup heavy cream. Heat

tblsp butter in a deep frying pan.




25/185

-4 chopped garlic cloves

tsp pepper

tsp nutmeg

/2 cup chopped cilantro

alt

nstructions:

------------

hop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavyream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic

loves to the butter. Add mushrooms and cook for about 2 min, until

rown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for abou

more min, then add 1/2 cup chopped cilantro. Serve on hot buttered

ice or French bread

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: nancy@hayduke (Nancy Feagans)

ource: Los Angeles Times about 10 years ago

USHROOMS SUPREME

================

ngredients:

-----------

doz. fresh mushrooms (2" in diameter)

cups diced stale bread

/2 cup grated Parmesean cheese

tblsp dried onions

tblsp sunflower seeds

tblsp dried parsley flakes

/2 tsp lemon pepper

/2 tsp seasoned salt

tblsp melted butter

/2 cup dry vermouth

heddar cheese

nstructions:

------------

ipe mushrooms clean, carefully break off and chop stems. Scoop out

emaining gills and discard. Combine chopped stems with bread,

armesean cheese, onions, sunflower seeds, parsley flakes, lemon pepper

alt, butter, and vermouth. Pack into mushroom caps. Bake in shallow

an with small amount of water for 30 minutes at 325 degrees. Remove

nd criss-cross each mushroom with slivers of Cheddar cheese, then

eplace in oven until cheese melts. Makes 6-12 servings.




26/185

his is always a big hit when I make it; if I have 6 or more guests, I

sually double the recipe :-)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


USHROOMS TAPENADE=================

ngredients:

-----------

tblsp capers

anchovy fillets, drained

cup olive oil

/4 cup lemon juice

lb small mushrooms

reshly ground black pepper

nstructions:

------------

inse two tablespoons of capers and dry on a paper towel. Pound them

nd the anchovies in a mortar or press them through a sieve with a

poon. When the mixture is reduced to a paste, transfer it to a mixing

owl. Add the oil little by little, stirring as you do it. Add the

emon juice and pepper to taste. Let the sauce stand in a covered

ontainer at least 4 hours before serving. Remove the stems from the

ushrooms and clean them with a damp paper towel. Place five on eachlate and spoon three tablespoons of the tapenade over them. Garnish

he plates with the remaining capers.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Bill Maddex)

ource: Fall '92 Vegetarian Gourmet profile of Ken Bergeron

YSTER FRIED MUSHROOMS

=====================

ngredients:

-----------

oz Oyster mushrooms, rinsed and kept slightly moist

1/2 cup safflower oil for frying

lour mix:




27/185

---------

tsp nori flakes, pulverized in a coffee grinder or blender


/4 cup unbleached flower

inch of salt and pepper

ater mix:

---------

/2 tsp nori flakes/4 tsp garlic powder

/2 cup water

read crumb mix:

---------------

cups fresh bread crumbs (not dried, no crust)

tsp nori flakes


nstructions:

------------

horoughly mix ingredients for each of the three mixes. Heat oil to 35

I don't trust my stove, so I got an oil thermometer. He says five min

n med heat) in a wok. Dredge mushrooms in flour mix and shake off

xcess. Dip mushrooms into water mix and shake off excess. Dredge

ushrooms in crumb mix. Fry mushrooms four to five at a time for about

1/2 minutes, being careful that the breading doesn't get beyond

olden. Drain mushrooms on a towel covered plate. Allow a minute

etween batches for oil to re-heat. Mushrooms may be kept warm in a 25

ven.

erve garnished with fresh lime chunks.

ote:

----

lthough these are deep fried, the mag says they're only 7g fat per

erving, for what that's worth.

hese are supposed to resemble fried oysters. I obviously wouldn't

now, but they're really good, and all the Orthodox people I've served

hem to have like them.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Bill Maddex)

ource: Autum issue of Vegetarian Gourmet, where it's in a piece on It'

Only Natural, a great looking vegan place in Middletown, CO.




28/185

UICK KALE & MUSHROOM SAUTE

==========================

serves 4 as a side, 2 as an entree)

tblsp olive oil (I use about 1t, but hey)

tblsp minced garlic

tblsp soy margerine (I omit this)

oz. white mushrooms (to make this really good try oysters or

chantrelles)cups kale, tightly packed

/4 cup water

tsp tamari

cherry tomatoes, quartered (this time of year I tear up dried

tomatoes)

alt and pepper to taste

nstructions:

------------

eat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and

argerine (if used) and saute until garlic is lightly browned. Add

eggies and stir 15-30 seconds, making sure not to burn the garlic. Ad

ater, tamari, salt and pepper and cook another 5 minutes, stirring

ften. Add tomatoes and cook another 5 minutes on low. Serve

mmediately.

ote:

----

assume this dish is meant as a side, but over couscous, millet or

ulghur it's a quickie meal.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (David Katz)

AUTED MUSHROOMS ON TOAST

========================

ngredients:

-----------

cups fresh moshrooms

shallots

tblsp fresh chopped parsley

tblsp butter

/2 tsp lemon juice (preferably fresh)

nstructions:

------------

lean the mushrooms in cold water (Harlod McGee tells us that they do




29/185

ot absorb enough water to be worth the fuss of using a mushroom brush.

agree. Since they are already something like 95% water, even if they

bsorb a large amount, they will only become ... what - 96%?)

ut or pull the stems off of the mushrooms (save them for mushroom soup

r a duxell) and slice the caps into 3/16 inch slices.

inely chop the shallots. If you don't have shallots, use 3 tbsp

hopped onion and 1 small clove of garlic, chopped, minced, diced,ressed, cleavered or otherwise made mushy in your most favorite way.

eat a frying/saute pan over medium-high heat. Add the butter and let

t melt. When the butter is bubbling, add the mushrooms. Saute,

ossing or stirring until the mushrooms start to brown. If a lot of

uice comes out of the mushrooms, simply boil it away and keep on.

s the mushrooms start to brown, add the shallots (or onion and garlic)

nd the chopped parsley. Finish browning the mushrooms.

aste the mixture. Sometimes it will improve in flavor with the

ddition of the lemon juice. Sometimes it doesn't seem to be needed.

poon the sauted mushrooms over warm, buttered toast.

f you want to be fancy, cut the crusts off of the bread before you mak

he toast, cut it diagonally after it is toasted and buttered and call

t 'toast points.' Sprinkle a little fresh chopped parsley on top of th

ushrooms and put a small sprig of parsley on the plate beside. Invite

he in-laws over and tell them you are learning to cook at the Internet

ooking School.

nother Option: In place of shallots, use about 2 -3 tablespoons of

inely chopped fresh chives.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Yashodhara P. Pawar)

PICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR

=============================================

ngredients:

-----------

Portabella mushrooms (they are Xpensive!)

large sweet red peppers

cherry tomatoes

/2 red onion




30/185

tsp olive oil

tblsp fresh, coarsely ground black pepper

oriander leaves

auce:

-----

/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)/4 tsp Hungarian paprika for flavour

alt to taste

lgorithm:

---------

reparation:

-----------

Whisk the sauce ingredients together

Wipe the shrooms with a moist towel and slice long.

Chop the onions along the grooves.

ooking:

-------

Place whole peppers and tomatoes on a foil in a preheated oven at

ROIL. Keep turning them until the peppers are charred. The tomatoes

ill bleed into the foil...don't throw that water.

Remove peppers and make long slices. Remove the core and the seeds

Mix the cherry tomatoes and the fluid they exude, into the sauce.ix well until the tomatoes are crushed into the sauce.

Pour the oil in a heated skillet. Saute onions and 'shrooms.

prinkle with black pepper. Add half the sauce and saute for a few mts

ore.

erving:

-------

Arrange the shrooms on a plate. Place the red peppers around it.

our the extra sauce on the circumference. Sprinkle coriander leaves.

Serve with brown rice or rye bread.

ote:

----

his is a mildly hot recipe for my favourite 'shroom which I have

erfected over months. Generally, I dislike food that has no heat...it

ust too unappetising for me. But this 'shroom is so flavourful that a

inimum of spicing is desired. So I have struck a balance between what




31/185

y palate irks for and what the 'shroom demands..... Its fabulous!

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


TUFFED MUSHROOMS (1)

====================

elect large, firm mushrooms w/underside still tightly closed.

ash in cold water and dry. Carefully remove stems and reserve.

illings:

--------

Bacon-Cheese

--------------

slices bacon, cooked, drained, crumbledoz. cream cheese, softened

bunch green onions, finely chopped

ash garlic salt

/3 cup mushroom stems, minced

tblsp butter, melted

ix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush

repared caps with melted butter, fill, place in shallow baking dish

ith 2-4 T. water. Bake 20-25 min. at 350 deg.

Bleu Cheese

-------------

/2 cup fine minced mushroom stems

/4 cup fine chopped green onion

tblsp margarine

oz cream cheese

/2 pkg bleu cheese salad dressing mix

tblsp milk

aute mushroom stems and onions in margarine 5 min. Mix cream cheese,

ressing mix and milk. Mix in onion mixture. Fill prepared caps. Bak

0-25 min. at 350 deg.

Crab-Cheese

-------------

pkg. (6 oz) frozen crab, thawed and drained

tblsp mayonnaise

tblsp chopped green onion

tblsp gold raisins

/4 cup shredded sharp cheddar




32/185

tsp. curry

resh grated parmesan

ix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and

roil 6-8 in. from heat.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%



====================

ngredients:

-----------

large tomatoe

large yellow onion

everal very large mushroomsarlic (optional)

alt

epper

live oil

nstructions:

------------

ash 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

xcessive). Chop the mushroom stems into very small bits. Coat theuter poriton of the caps with olive oil. Finely chop onion, garlic,

nd tomato. Fry onion and garlic in olive oil (just a little bit),

ntil soft. Add mushroom bits, tomato, salt and pepper to taste. Fry

ntil mushroom bits start to soften. Place mixture in mushroom caps,

nd fry or grill until caps soften. (I prefer grilling, but its a lot

ore work). Serve. I find that steak is an excellent complement to

his dish.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%



====================

ere's a super easy one. Take frozen creamed spinach and fill the

ushroom caps. Top with grated parmisan cheese and bake until cheese

tarts to brown at about 350. I do this when people drop in and I don'




33/185

ave anything prepared.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%



====================

ngredients:

-----------

large pkg big mushrooms

pkg regular pork sausage


-1/2 - 2 tblsp dried onion

nstructions:

------------nap off stems, wash and cut up. Cook in margarine/butter, about 2

ablespoon. Don't add any water. Salt and pepper to taste and a littl

it of onion, dry about 1 1/2 to 2 tablespoon, or more if you like.

ook for about 20-30 minutes. When cooked, chop fine. Wash mushroom

aps and drain on paper toweling. Mix together the sausage and the

ooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375

egrees. Remove from pan and arrange on platter/plate. If you use mor

ackages of mushrooms, use more sausage, and increase the other

ngredients accordingly.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%



====================

ngredients:

-----------2 large mushrooms

tblsp butter

medium onion

tblsp dry white wine

/2 cup bread crumbs

tblsp fresh snipped parsley

tblsp lime juice

cloves garlic finely chopped

tsp dried oregano leaves




34/185

oz shredded jack cheese

reshly ground pepper

nstructions:

------------

emove steams from mushrooms and finely chop. Melt butter in skillet.

ook mushroom caps top side down until light brown. Remove with

lotted spoon, draining liquid from inside caps. Cook onion in same

killet until tender. Stir in wine. Simmer uncovered 2 minutes. Stirn chopped stems. Add remaining ingredients except cheese. Mix

ompletely. Put caps on ungreased baking sheet. Place stuffing in

aps. Sprinkle with cheese. Broil until cheese melts (about 3

inutes).

ote:

----

his is great for company, as it can completely be made ahead of time.

ust stuff the mushrooms, and put the entire baking sheet into the

ridge. When you want to serve it, put it in 375 degree oven for about

5 minutes or until cheese melts.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


TUFFED MUSHROOMS, ITALIAN STYLE (1)

===================================

Makes 4 to 6 portions)

ngredients:

-----------

2 large fresh mushrooms

tblsp salad or olive oil, divided

alt

cup soft bread crumbs

/3 cup grated Parmesan cheese

/2 tsp onion powder

/4 tsp basil leaves, crumbled

egg, slightly beaten

nstructions:

------------

reheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove

tems; reserve for later use. Brush outsides of the caps with 4

ablespoons of the oil; sprinkle lighlty with salt. Place, cavity side

p, in a shallow baking pan. Chop stems very fine (makes about 1 cup).

ix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and

asil. Stir in egg. Spoon into mushroom caps. Dribble with remaining




35/185

tablespoons oil. Bake for 30 minutes. Serve hot.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


TUFFED MUSHROOMS, ITALIAN-STYLE (2)

===================================Makes 16 mushrooms)

ngredients:

-----------

6 medium mushrooms

large clove garlic, minced

/2 lb hot Italian sausage, casings removed

green onions, chopped

tsp Worcestershire sauce (optional)

/2 cup shredded Monterey Jack cheeselive oil

talian seasoning, crushed

nstructions:

------------

emove stems from cleaned mushrooms by gently twisting base to snap off

hop stems and set aside. Generously coat inside and outside of each

ushroom cap with oil. Place in baking dish, open side up. Sprinkle

nsides with Italian seasoning to taste. Heat 1 tablespoon oil in

killet and saute garlic. Add sausage, crushing with spoon into smalleieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1

inute. Add green onions and stir-fry another minute. Add

orcestershire. Stuff each mushroom cap generously with sausage fillin

nd sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, o

ntil cheese is melted.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


TUFFED MUSHROOMS PARMIGIANA

===========================

Makes 12)

erve these Italian-flavored mushrooms as a side dish or an appetizer.

ngredients:

-----------




36/185

2 large mushrooms

tblsp butter or margarine

medium onion, finely chopped

oz pepperoni, finely diced

/4 cup finely chopped green bell pepper

small clove garlic, minced

/2 cup finely crushed cracker crumbs

tblsp grated Parmesan cheese

tblsp minced parsley/4 tsp dried oregano, crushed

easoned salt

epper

/3 cup chicken [or vegetable] broth

nstructions:

------------

inse and dry mushrooms. Remove, finely chop and reserve stems. Melt

utter in skillet. Add onion, pepperoni, green pepper, garlic and

hopped mushroom stems. Cook until all vegetables are tender but not

rown. Add crumbs, cheese, parsley and oregano and season to taste wit

easoned salt and pepper. Mix well. Stir in chicken broth. Spoon

illing into mushroom caps, rounding tops. Place caps in shallow bakin

an with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or

ntil heated through.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Gretchen Miller)

INEGARETTE MUSHROOMS

====================

ngredients:

-----------

oz fresh mushrooms

/4 cup balsamic vinegar

/4 cup + 2 Tbsp cider vinegar

/4 cup olive oil

small white onion, minced fine

tsp oregano

tblsp lemon juice

nstructions:

------------

lean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp

ider vinegar and enough boiling water to cover.

ix all other ingredients together. Add mushrooms. Refrigerate




37/185

vernight.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

myl




38/185

Potato Recipes

ndex

Potato Soups : INDEXq

Baked Potato Slicesq

Gratin of Potatoes Girardetq

Low-fat Scalloped Potatoesq

Marjoram Potato Casseroleq

Potato Recipes : COLLECTIONq

Potato Saladq

Rostiq

myl

Potatoes

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/index.html [12/17/1999 12:10:59 PM]
http://www.cs.cmu.edu/~mjw/recipes/soup/potato/index.htmlhttp://www.mcs.vuw.ac.nz/school/staff/Amy-Gale.htmlhttp://www.mcs.vuw.ac.nz/school/staff/Amy-Gale.htmlhttp://www.cs.cmu.edu/~mjw/recipes/soup/potato/index.html


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aked Potato Slices

om: kssimon @si l ve r .u cs.ind ian a .edu ( ken n e t h st even simon )

a t e : M on , 12 Ju l 1993 21:58:10 GM T

ngredients:

4 medium even potatoes1 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

reparation:

Peel potatoes if the skin is tough, otherwise just scrub and rin

Cut potatoes into thin slices but not all the way through. Use

handle of a spoon to prevent the knife from cutting all the way.

Put potatoes in a baking dish. Fan them slightly.

Sprinkle with sale and drizzle with butter. Sprinkle with herbs

Bake potatoes at 425 degrees for about 50 minutes

Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned

cheeses are melted and potatoes are soft inside. Check with a

fork.

------

rom: Great American Recipes

a r a

Baked Potato Slices

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/bk-pot-sl.html [12/17/1999 12:11:07 PM]


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Gratin of Potatoes Girardet

rom: [email protected] (Rene Gagnaux)

ate: Sat, 18 Sep 1993 12:00:00 +0200

Categories: Gratin

Servings: 4

400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4

1 x Small clove of garlic Salt, pepper, cayenne

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) thi

ABOVE ALL, DO NOT WASH THEM.

Peel and chop the clove of garlic very finely and mix it with the sclice

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 minute

or until you can see that the milk has blended and thickened a little w

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 forseasoning.

Butter a gratin dish. This should be big enough to take the potatoes in

layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the di

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.

(From: Fredy Girardet, Cuisine spontanee)

myl

Gratin of Potatoes Girardet

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/pot-gratin-girardet.html [12/17/1999 12:11:11 PM]


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Low-fat Scalloped Potatoes

om: Thomas P Collins

a t e: Fri, 5 Nov 93 10:31:22 EST

or 3 baking potatoes

1/2 cups skimmed milktablespoons flour

/2 teaspoon salt

/4 teaspoon garlic powder

/4 teaspoon cayenne pepper

/2 cup shredded low fat cheddar cheese

eel and slice potatoes thinly. In a saucepan, combine milk,

lour, salt, garlic powder and cayenne pepper and cook over

edium heat until sauce thickens.

ayer casserole dish with potato slices. Spoon half of sauce

ver slices and repeat with remaining potatoes and sauce.

over and bake in oven preheated at 350 degrees for 50 minutes

o an hour. Remove from oven and sprinkle with cheddar

heese.

myl

ow-fat Scalloped Potatoes

ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/lowfat-scal-pot.html [12/17/1999 12:11:15 PM]


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Marjoram Potato Casserole

om: [email protected] (Carey SCHNELL)

ate: Tue, 3 Aug 1993 07:41:31 GMT

50 g potatoesalt

unch of fresh marjoram (dried otherwise)

50g cream

egg yolks


0 g butter

5g ham

If I want this as a main meal, then I use minced meat and prepare

t the same way I would for Lasagna (ie spicy and rich)

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 German-

his 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

gg mix over the top. Sprinkle with ham, and dot the top with the remain

f the butter used for greasing the dish.

ook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or

ntil golden on top.

erve with a green salad dressed with a marjoram/vinegar combination.

ote:

have made this with basil instead of marjoram (and the same with the

alad) and it was wonderful. To cut down the fat content, I have used

mustard sauce with chucks of low fat cheese melted into it- also

reat!


ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/marjoram-pot-cass.html (1 of 2) [12/17/1999 12:11:19 PM]


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arey Schnell-Wright

.. An Aussie in exile in Austria

ara


ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/marjoram-pot-cass.html (2 of 2) [12/17/1999 12:11:19 PM]


44/185

Potato Recipes : COLLECTION

om: [email protected] (Micaela Pantke)

ate: Thu, 2 Sep 93 13:29:24 +0200

Contents

Aloha Sweet Potatoes (Stephanie da Silva)q

Armenian Potatoes (Pat Churchill)q

Baked Potato Slices (Kenneth Steven Simon)q

Eifeler Scholes (Christa Keil)q

French Potato Balls (Doreen Randal)q

Gnocchis (Maggie Workman)q

Hash Browns (Kathy)q

Hash Browns (Scott Temple)q

Honeyed Roast Potatoes (Doreen Randal)q

Hot Potato Casserole (Doreen Randal)q

Irish Potatoes (Barbara Wasson)q

Majoram Potato Casserole (Carey Schnell)q

Meatless Meatloaf (Mary Kay Petersen)q

Millet "Mashed Potatoes" (Mike Eisele)q

Mock Whitebait (Doreen Randal)q

Papas A La Huncaina, Mas O Meno (Scott Fisher)q

Potatoes Au Gratin (Linda/BDT Burbank, Ca)q

Potato Kibbeh (Basil Hamdan)q

Potato Peel Stock (Doreen Randal)q

Pottkuchen (Pot-Cake -- Made Of Potatoes) (Christa Keil)q

Sauteed Potatoes In Lemon And Garlic (Doreen Randal)q

Scalloped Potatoes & Tomatoes (Doreen Randal)q

Shepard's Pie (Vickie Mccorkendale)q

Sliced And Spicy Potaties (Carey Schnell)q

Sweet Potatoes With Grapefruit (Stephanie da Silva)q

Winter Greens And Potatoes (Vegetable Hash) (Marc Rumminger)q

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


ttp://www.cs.cmu.edu/~mjw/recipes/vegetables/potato/pot-coll.html (1 of 20) [12/17/1999 12:11:23 PM]


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LOHA SWEET POTATOES

===================

ngredients:

-----------

-5 medium sweet potatoes/2 cup Pineapple Preserves

tblsp butter

nstructions:

------------

oil sweet potatoes in their jackets until tender, about 25 minutes.

et cool, then peel and cut into 1/2 inch thick slices. In a large

killet melt pineapple preserves and butter; add sweet potatoes to

killet. Cook gently; tossing lightly until sweet potatoes are glazed.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Pat Churchill)

ource: Charmaine Solomon's vegetarian cookbook

RMENIAN POTATOES

================

ngredients:

-----------

50 g old potatoes, peeled thinly and diced

tblsp tomato paste (I used one with added herbs and onion)

/4 cup water

cloves garlic, very finely chopped

tsp salt

/2 tsp paprika

/4 cup oil (I used a bit less and used some of my own herbed olive o

cup finely chopped parsley

nstructions:

------------

lace the whole lot in a casserole dish and bake at around 375F for 45

inutes or until the potatoes are tender.

cooked it for somewhat longer than this because the males in the

amily vanished to watch some field hockey later afternoon and were a

it delayed coming home. As long as you don't use mush spuds, I would

ay this dish is fairly forgiving of being left to fend for itself.




46/185

e had it with some small lamb roasts (these are cut from the rump and

eight about 7 ounces) which I patted dry, then rubbed with a mix of

erbs and spices and barbecued till medium rare then sliced thinly. We

lso had some al dente whole baby green beans.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (kenneth steven simon)

ource: Great American Recipes

AKED POTATO SLICES

==================

ngredients:

-----------

medium even potatoestsp salt

-3 tblsp melted butter

-3 tblsp chopped fresh herbs (parsley, chives, thyme, sage)

or 2-3 tsp dried herbs

or 1.5 tsp caraway seeds or cumin

tblsp grated Cheddar cheese

5 tblsp Parmesan cheese

nstructions:

------------ Peel potatoes if the skin is tough, otherwise just scrub and rinse.

Cut potatoes into thin slices but not all the way through. Use a

andle of a spoon to prevent the knife from cutting all the way.

Put potatoes in a baking dish. Fan them slightly.

Sprinkle with sale and drizzle with butter. Sprinkle with herbs.

Bake potatoes at 425 degrees for about 50 minutes

Remove from oven. Sprinkle with cheeses.

Bake potatoes for another 10 to 15 minutes until lightly browned,

heeses are melted and potatoes are soft inside. Check with a fork.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%




47/185

rom: [email protected] (Christa Keil)

hrista Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany

IFELER SCHOLES

==============

ngredients:

-----------

5 kg potatoesrolls

0 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

little onion

eggs

alt

epper

nstructions:

------------

rate the potatoes and onion. Cut the ham into little cubes and

elt/bake it out. Put the rolls into water, so that they soak water an

ress them out. Mix that all together (potatoes, ham and the mashed

olls) with the eggs.

ut the dough in a form (like the one you use for lasagne for example),

hich is greased with butter, and put it for 90 minutes into the oven

180 Celsius) untill it is "golden" on the top.

ote:

----he eifel is an area in Germany (where the famous Nuerburg Ring is,

omething like hmmm the Hockenheim Ring or Daytona ( ;-) ), where

ar and motorbikes races are) between Luxemburg, Belgium, Holland

nd the rhine area (Cologne, Bonn).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


ource: The Popular Potato Best Recipes (without their consent)

RENCH POTATO BALLS

==================

Serves 6)

ngredients:

-----------

medium potatoes, peeled, sliced and cooked




48/185

tblsp mayonnaise

tsp French Mustard

clove garlic crushed

tblsp chopped parsley

tblsp chopped chives

epper to taste

1/2 - 2 cups dried breadcrumbs (180g)

eggs, beaten with 3 tblsp water

elf-Raising Flouril for deep frying

nstructions:

------------

ash potatoes with mayonnaise, mustard, garlic, parsley, chives, pepper

nd sufficient flour to make a firm dough. Roll potato mixture into

alls. Dip each into egg the egg and water mix, then roll in

readcrumbs. Refrigerate coated balls at least 1 hr.

o cook, heat oil and deep-fry balls until brown. Serve with your

avourite meat.

int:

----

hen coating food to be fried, always use egg and water, not egg and

ilk, as milk tends to make food stick to the pan.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Maggie Workman)

NOCCHIs (Potato(e) Cavatelli)

=============================

ngredients:

-----------

cups flour

boiled potato(e)s

tblsp olive oil or shortening

egg (optional)

nstructions:

------------

eel and mash the potatoes and pass through a sieve. Sift flour and

orm a well on dough board. Place potatoes and melted shortening or oi

nside well, blend thoroughly, and knead until smooth.

ow you are on your own when it comes to making the shape. I am not

uite sure how it is done by hand because I have a hand crank machine




49/185

hat shapes them for me. Then you top them with your favorite spaghett

auce.

ope this helps. I can't get enough of these and everyone that I have

erved this to loves them.

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rom: [email protected] (Kathy)

ASH BROWNS

==========

his is what I usally make and my S.O. loves it. It tastes good

nytime of the day! I nuke (boil if you have time) some potatoes cut

nto fat chunks (I always use the red ones) and add sliced mushrooms,

ed pepper, green pepper, red onions and if you want you could also add

acon, hot salsa, chopped tomatoes, sausage, chorizo, hot peppers,tc...

then sautee this mess for awhile until soft and tender then I throw i

ome fresh basil, parsley, cilantro and oregano from my garden. It is

eally good and easy to make! Also very filling! I like to put either

alsa or ketchup on top of mine, my S.O. covers his with Blue cheese

ressing. Enjoy! Kathy

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rom: [email protected] (Scott Temple)

ASH BROWNS

==========

ngrediants:

-----------

otatos (any kind work - I like Idaho bakers)

il (I perfer bacon fat or peanut oil)

ptional ingrediants (all to taste and based on the number and size of

he potatos)

-----------

iced onions

acon sliced into small pieces

rated chedder cheese

nstructions:




50/185

------------

eel the potatoes (this is also optional - I usually am lazy and leave

he peel on).

rate the patatoes.

horouhly wash the grated potato in cold water. This is a key step. I

ashes out much of the starch and will allow them to cook crispier.

queeze the water out of the potato in a paper or cloth towel. Melt that in hot frying pan (black cast iron works best) or add the peanut

il. The potato will soak up a lot of oil, but be careful, they can

aste oily if you add too much.

lowly add the grated potatos - be careful of splattering the oil since

re wet.

ou can leave them in place and then flip when one side is golden brown

prefer to stir them frequently so all the little pieces brown. If yo

o 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 sti

he potatos, mix the sliced onion and pre-cooked bacon in with the

otatoes ahead of time (bacon this way must be pre-cooked to ensure it

ll is cooked.

eep stirring every two minutes or so until they reaceh your desired

rowness. Near the very end, you can grate some cheese over the

otatos.

ethod 2:

--------se left over baked potato - or bake one for 7 minutes in the

icro-wave. Do all the above steps except wash the potato

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


ource: The Popular Potato Best Recipes (without their consent)

ONEYED ROAST POTATOES

=====================

Serves 2)

ngredients:

-----------

medium potatoes, peeled

tblsp oil

0 g butter




51/185

alt (opt)

/4 cup honey (90g)

nstructions:

------------

dd potatoes to a pan of cold water, bring to the boil then drain

mmediately. Place potatoes in a baking dish and butter and sprinkle

ith a little salt (see note). Bake at 180 C. (350 F.) for 20 mins.

aste with honey and bake a further 20 mins. or until tender. Serveith any roast meat.

ote:

----

prinkling potatoes with a little salt gives a light, crunchy crust.

ut only small amounts of salt is necessary.

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OT POTATO CASSEROLE

===================

ource: I think originated from Aust.Woman's Weekly "Dinner Parties"

ngredients:

-----------

50 g (1 1/2 lbs) old potatoes0 g (2ozs) butter

onion

/3 cup sour cream

tblsp milk

alt and pepper

aprika

nstructions:

------------

eel and chop potatoes, cook in boiling salted water until tender;

rain. Mash well. Melt butter in pan, add peeled and chopped onion,

ook until transparent, add to potato with soured cream and milk, mix

ntil smooth, season with salt and pepper. Spoon potato mixture into

venproof dish, sprinkle with paprika, bake in mod.oven 180 C.(350 F),

bout 15 mins. Serve with roasts or chops etc.

f there is any left over, cut into squares and fry up with some bacon.

eally good, we think it is better this way!

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52/185

rom: [email protected] (Barbara Wasson)

RISH POTATOES

=============

ngredients:

-----------medium potatoes, boiled, peeled and quartered

/2 cup finely chopped celery

/2 cup finely chopped onion

/2 stick (1/4 cup) butter

/2 cup sour cream

tblsp sugar

1/2 tsp thyme

/4 tsp basil


nstructions:

------------

ash the above ingredients well. Put into an ovenproof

asserole and bake at 350 F for 1 hour.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Carey Schnell)

AJORAM POTATO CASSEROLE

=======================

ngredients:

-----------

50 g potatoes

50 g cream (you can use a mix of yoghurt and sour cream to lower

the fat content)

egg yolks

0 g butter5g ham

unch of fresh marjoram (dried otherwise)


alt

f I want this as a main meal, then I use minced meat and prepare it th

ame way I would for Lasagna (ie spicy and rich - you don't need to tel

he Parents this little secret though) I then just alternate the layers

f meat mix and the potato recipe.




53/185

nstructions:

------------

ash, peel and slice the potatoes thinly.

n lightly salted, rolling boiling water, cook for 5 mins. (sorry abou

he sentence stucture- I'm translating this from German- this is an

uthentic Austrian recipe...)

rain the potatoes thoroughly in a sieve.

ake the Marjoram from the stalks, and chop finely. Mix salt, pepper

nd marjoram with the egg yolks and cream.

rease a casserole dish, and place half the potatoes in the form. Chop

he ham finely, and spread half over the potatoes. Sprinkle salt and

epper over the layers.

lace the rest of the potatoes in the dish, and then pour the egg mix

ver the top. Sprinkle with ham, and dot the top with the remainder of

he butter used for greasing the dish.

ook on 250 degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or

ntil golden on top.

f you choose this one, still serve with a green salad.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Mary Kay Petersen)

EATLESS MEATLOAF

================

ngredients:

-----------

raw white potatoes

cup onions, chopped

cup dry bread crumbs or wheat germ

cup pecans (or walnuts or sunflower seeds)

well-beaten eggs (or for a vegan variety, add some tamari and

delete salt)

tsp salt, unless you added tamari

ash pepper

asil or any other favorite "meat loaf" spices, like mustard.

nstructions:

------------




54/185

reheat over to 350.

ut potatoes, onions, nuts, and bread through a food processor so it is

ll ground up, like meat loaf. Mix these ingredients well, then add th

est of the ingredients.

ut in well-greased loaf pan and bake until 1 hour or until firm.

tays firm when cold, so it is very good for meatloaf sandwiches.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Mike Eisele)

ource: Friendly Foods

ILLET "MASHED POTATOES"

=======================ield: 10 to 12 servings

ngredients:

-----------

cups millet

cups water

cups cauliflower pieces

/4 tsp black pepper

tblsp soy margarine or unrefined corn oil (note to Canadians: Our

soy margarine is not vegan)1/2 tsp sea salt (optional)

/8 tsp nutmeg (or 1/4 teaspoon dill weed; optional)

nstructions:

------------

ash and drain the millet. Place all ingredients (except the optional

pice) in a large pot and bring to a simmer over high heat. Lower heat

over, and continue cooking until the millet mixture is soft (about 45

inutes). Check periodically to make sure the mixture does not burn.

ash the mixture using a potato masher, or blend it for about 30 second

n a food processor. Add one of the optional spices, if you wish, and

erve hot.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


OCK WHITEBAIT




55/185

=============

rate as many potatoes as you want, peel and grate an onion (opt) if yo

et this stand you will get some liquid and the potato may turn pinkish

on't worry just drain it off. Add an egg (not necessary) and salt and

epper (necessary). Cook in either fat or oil until brown and crispy.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Scott Fisher)

APAS A LA HUNCAINA, MAS O MENO

==============================

ngredients:

-----------

lb small red potatoes, or any waxy-skinned variety cut in half or

into pieces no larger than 2" in any directionuice of 1/2 lime

tsp achiote seeds, ground and sifted as described

shallots, coarsely chopped

/4 tsp dried thyme

habanero chile, ripe, roasted, peeled and chopped

tblsp or so olive oil

-4 oz goat cheese

nstructions:

------------

oil potatoes until done but still firm. Mix all other ingredients

xcept goat cheese in a blender. Drain potatoes, stir in goat cheese,

hen pour sauce over and mix. Serve immediately, preferably with eithe

read or tortillas to wipe up the last of the sauce. (Kim and I almost

ought over it...)

ote:

----

his is *quite* hot, but awfully good. The achiote, lime juice, and

abanero work very nicely together, and the potatoes offset a lot of th

ire. We served it with something simple like either a roasted chicken

r shark in lime juice (see yesterday's recipe for tiburon a la

argarita).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Linda/BDT Burbank, CA)




56/185

OTATOES AU GRATIN

=================

ngredients:

-----------

tblsp butter

tblsp all-purpose flour

tsp salt

tsp black peppercups milk

large potatoes, peeled and sliced into medium-thin slice

onions, peeled and chopped

-1/2 to 2 lbs * sharp cheddar cheese, cubed or sliced

nstructions:

------------

n a medium saucepan, melt butter and add flour, salt and pepper. Pour

n the milk and stir frequently till thickened. Set aside.

reheat oven to 350 degrees. Lightly butter a large casserole (3-1/2 t

quart).

ayer 1/4 of the potatoes, 1/4 of the onion, 1/4 of the cheese and

prinkle with salt and pepper. Repeat the next layer. Then, on top of

he 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

asserole). Then, again, repeat the next layer with potatoes, cheese,

nion, salt and pepper. Repeat the final layer with same. Pour the

emaining white sauce over the top, making sure you cover all. Sprinkl

he final product with salt and pepper.

over and bake 1 hour. Then, remove the cover and bake for another

our. Don't worry if it gets a little dark on top.

or leftovers, I put some of the casserole in a microwaveable dish.

our a little milk over and stir. Zap in the microwave on high until

eated through!

I prefer Tillamook medium sharp Cheddar cheese but I don't know what

ind of cheese you can get where you are, but whatevr you do, DON'T usemerican or Velveeta! :)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

rom: [email protected] (Basil Hamdan)

ource: _The Art Of Cooking_ or _Fann al Tabkh_




57/185

OTATO KIBBEH

============

ngredients:

-----------

kg of potatoes

cup of Burghul (soaked in water) [alternatively called Bulgur]

/2 cup of flour

onions (chopped)cloves of garlic (chopped)

bunch of fresh cilantro (or coriander) chopped

alt to taste

g of ground white pepper

g of ground black pepper

pinch of cumin

pinch of Jawzet al Teeb spice (I do not know the English translatio

for this spice, I guess can be skipped)

50 g of olive oil

nstructions:

------------

oil potatoes, taking extra care not to overcook them, peel potatoes.

aute' onions, garlic and cilantro in a little bit of olive oil. Mash

he potatoes, mix in the flour, the burghul (after draining them and

queezing excees water out), the spices and the sauteed ingredients.

orm into small patties, and fry them in olive oil over medium heat for

pproximately 20 minutes (until they are golden brown color). Eat.

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