To prepare the filling:
Melt 1 tbsp. butter in a large heavy saucepan. Add the cabbage
and bok choy greens, currants (if desired), onion and scallions.
Cook over medium-high heat, stirring frequently, for 3-4
minutes or until the greens begin to wilt. Add dill, cilantro
and salt. Cook for 1 minute over high heat, stirring well to
thoroughly incorporate herbs into vegetables. Set aside.
In a separate large skillet, melt 1 tbsp. butter. Add mushrooms
and sauté briefly over high heat, stirring frequently, until
they begin to soften. Remove from heat. Sprinkle with lemon
juice and add to the vegetable mixture. Mix well.
Preheat the oven to 375 degrees. Strain the mushroom-vegetable
mixture into a colander. Lightly butter the cookie sheet.
Place 1 phyllo sheet on damp towel. Brush lightly with melted
butter. Place the second phyllo sheet on top of the first.
Sprinkle half of the breadcrumbs on left-hand side of phyllo.
Fold right hand side over to encase breadcrumbs, making a
rectangle. Brush top lightly with melted butter.
Spread 1/2 vegetable mixture along long edge, stopping 1 inch
short of the short sides. Fold borders in to encase the
vegetables. Roll as you would a jellyroll. Place seam side
down on buttered baking sheet. Brush roll with melted butter.
Repeat for second roll. Bake until golden, approximately 30
minutes. Cut each one into 3 or 4 sections.
Makes 6 to 8 servings. This recipe is from Jaime M.
4 cups all-purpose flour
3 Tblsp. sugar
1 pkg. FLEISCHMANN'S RapidRise Yeast
¾ tsp. salt
½ cup milk
¼ cup water
¾ cup (1½ sticks) butter or margarine, cut up
4 eggs, divided use
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat
milk, water and butter until very warm (120 to 130°F); butter does not need
to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg yolk (reserve
egg white) and ¾ cup flour. Beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in remaining flour to make soft dough. Cover;
let rise in warm, draft-free place until doubled in size, about 1 hour.
Stir down dough. Cover bowl tightly with plastic wrap; refrigerate overnight.
Remove dough from refrigerator; punch down. Transfer dough to floured surface.
Remove ½ cup of dough; reserve. Divide remaining dough into 16 equal pieces;
shape each into ball. Transfer to 16 well-greased 2½-inch brioche pans or
muffin cups. Divide reserved dough into 16 equal pieces; shape each into
ball. Make deep indentation in center of each large ball; moisten slightly
with water. Press small ball into each indentation. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes.
Lightly beat reserved egg white; brush on tops. Bake at 400°F for 12 to 15
minutes or until done. Remove from pans; cool on wire racks. Makes 16 rolls.
Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder,
ground black pepper and salt in a slow cooker. Cover and cook on low setting
for 7 to 8 hours. Stir in the mushrooms 1 hour before serving. Makes 10 to 12
servings. Serve with fresh hot bread or crusty rolls.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente; drain and return to pot. Mix in tomatoes;
finely crumble feta into pot along with Parmesan and garlic. Pour in olive
oil and mix well; add enough olive oil to ease the mixing. Stir in cilantro
and season to taste with salt and pepper; serve warm with more grated
Parmesan cheese. Makes 6 servings.
Preheat the oven to 375 degrees. Grease an 8-inch square pan.
Steam the zucchini until tender, about 10 minutes. Put into a
large bowl and mash coarsely with a fork. Spoon zucchini
into a sieve and drain well, pressing down to release excess
water. Place the drained zucchini in a large bowl.
Melt the butter in a large skillet over medium heat. Add the
onion and garlic. Saute until light brown. Add the onion
mixture to the zucchini. Add the eggs, ½ cup parmesan, basil
and bread crumbs. Stir to blend well. Pour the mixture into
the greased baking pan and bake in oven until firm in the center
and brown on top, about 45 minutes.
Cut into squares and and serve with additional parmesan cheese and a
large tossed green salad.
Cut Twinkies in half and line 9x13 pan.
Mix milk, softened cream cheese and cool whip.
Pour over twinkies. Cap and slice strawberries
and mix with glaze. Pour over mixture.
Let chill for a couple of hours.
Saute the mushrooms and scallions in the butter. Place the cheese in the pie
shell. Mix together the eggs, evaporated milk, and mushroom mixture. Pour into
the shell. Bake at 375° for 25-30 minutes (or until the top is lightly browned
and the pie is firm in the middle). Serves 4 with a tossed greens salad and
a hunk of crusty bread.
Preheat the oven to 350 degrees.
Wash the eggplant and cut in half lengthwise. Remove enough eggplant
from the shell to equal 3 cups.
In a large skillet, stir together all ingredients except for the cream,
pimento and parmesan cheese. Cook and stir over medium heat until the
mixture is brown. Remove from heat. Stir in cream and pimento.
Fill the eggplant shell with the cooked mixture. Sprinkle with parmesan
cheese and bread crumbs. Bake for 40 to 45 minutes or until eggplant is
tender. Makes 2 to 4 servings.
Grate the potatoes and onion. Place in a colander and allow to drain for
10 minutes. Combine the potato mixture, eggs, meal, parsley, salt, and pepper
in a mixing bowl. Heat 1/8-inch of oil in a heavy skillet. Use enough batter
for each cake to make them about two inches across. Press down lightly with
a spatula. Brown on both sides, turning once. Drain on paper towels. Serve warm
with applesauce or sauce cream. Makes enough for 3 or 4.
16 oz. can black beans, drained
1 small can of tomatillo salsa (salsa verde)
1 clove garlic, minced
1 Tbsp. of olive oil
1 Tbsp. cumin
8 oz. uncooked angel hair pasta
picante sauce
fresh cilantro
sour cream (optional)
Boil the pasta according to the package directions.
In the meantime, saute the garlic in the olive oil until
tender. Do not brown. Add the black beans, salsa verde, and
cumin. Allow to cook for about 3-5 minutes or until heated
through and the sauce thickens. Remove from the heat.
Drain the pasta and make 'nests' on the dinner plates out
of it. Spoon the bean mixture into the nests and then add
picante sauce, a dollop of sour cream and a few sprigs of
cilantro for garnish.
This serves 2 people with healthy appetites but is enough
for 3 regular portions.
Heat the oil and butter in a large saucepan. Add the onion and
sauté until soft. Simmer potatoes in salted water to cover until
tender but not mushy. Drain, then transfer to the saucepan.
Add the broth, corn, tomatoes, and cilantro. Bring to a boil,
reduce heat, cover, and simmer for 5 minutes. Stir in the half-
and-half and heat through. Season with salt and pepper.
This makes a warming winter meal with bread, biscuits or rolls,
hot from the oven.
