Food Recipes Collection

Vegetarian Stuffed Grape Leaves (Dolmas) How about this Dolma recipe from _Try 'em... You'll Like 'em... Even More_, which is a cookbook published by Congregation Beth David Sisterhood. Anyhow, Mrs. Leitner has a recipe with no meat in it. This is being printed without permission, but I at know her and I'm sure she'd be honored to have her recipe posted here: Ingredients: 0.5 c. veggie oil 4 medium onions (chopped) 1 c. uncooked rice 1 c. parsley (minced) 0.5 c. raisins 0.5 c. tomato sauce 1 c. water 0.75 tsp. allspice 0.5 tsp. pepper Grape leaves 2 tsp. salt (or less/ to taste) Instructions: Saute onions in the oil until browned. Add rice and cook on a low heat for 20 minutes (covered), stirring occasionally. Add all other ingredients (except grape leaves, of course) and cook for 5 minutes. When it has cooled a little, use approx. 1 tsp. of filling per grape leaf and roll up, as for a burrito. The filling should be totally enclosed. To ...

Vegetarian Gravy Ingredients: 1 pound mushrooms 1 onion 2 - 3 tablespoons flour 2 milk, dairy or soy 1/3 cup dry white wine vegetable oil salt/pepper sage thyme Instructions: slice 1 pound mushrooms slice one onion, thinly saute veggies in 2 tablespoons vegetable oil or 1/2 cup white wine if your prefer fatfree add 1 teaspoon of sage, more if you like it, and 1 teaspoon thyme salt and pepper to taste when onions are translucent and mushrooms have given up their juice add flour, cook a couple of minutes stir in wine if youo haven't already, add milk a bit at a time till desired consistency is acheived. Add a bit of yogurt if you like it creamier for a richer color and flavor, add a dash of soy or Bragg's Aminos Serve over biscuits, rice, potatoes, noodles, whatever. From: jagordon@agsm.ucla.edu Date: 25 Oct 1993 18:44:04 GMT

Cincinnati Empress Chili Ingredients 2 tsp olive oil 2 medium onions, chopped finely 4 cloves garlic, minced 3 C vegetable stock 2 Tbs apple cider vinegar 1 large bay leaf, crushed # 5 whole allspice berries # 2 tsp salt or herbal substitute 3 Tbs chili powder 1 tsp carob powder (or cocoa) 2 C low sodium tomato sauce 1/2 tsp cayenne pepper, or to taste 1 tsp cumin 1 tsp cinnamon 2 C cooked pinto beans 2 C tofu, frozen, thawed, and crumbled Instructions: In large heavy pot, over medium-high heat, heat oil and saute onions for 8 to 10 minutes. Add remaining ingredients. Bring to a boil, then lower heat and simmer for 1 1/2 hours. Add toppings of choice (see below). Serves 6 to 8. (for traditional chili with meat...this recipe is a little odd in this system) ->one way -- Chili ->two way -- chili and spaghetti ->three way -- chili and spaghetti topped with grated cheddar cheese ->four way -- chili and spaghetti topped with cheese and chopped oni...

Calico Chili Ingredients: 1 tsp safflower oil 1/3 C red wine or vegetable stock 3 large onions, diced 3 C sliced white mushrooms 2 C chopped Italian plum tomatoes 4 cloves garlic, minced 1 C chopped celery 1 C chopped carrots 1 tsp ground cumin 5 C vegetable stock 2 Tbs chili powder (or to taste) 1 C garbanzo beans, soaked and drained 1 C kidney beans, soaked and drained 1 C pinto beans, soaked and drained 1/4 C diced canned green chilies 3 Tbs low sodium tomato paste 1 tsp dried basil Instructions: In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 minutes. Add mushrooms and saute 5 minutes more, stirring frequently. add tomatoes, garlic, celery, carrots, and cumin. Saute 5 to 8 minutes, or until carrots soften. Add 5 C stock and remaining ingredients. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is absorbed, about 3 hours. Taste for seasoning, and add more...

Vegetarian Chili & Beans Ingredients: 1 package vegi chili starter by Fantastic Foods 2 cups of water big handful of dried chopped mexican arbol chilis 2 large dried chopped pasilla chilis 1 cup canned medium jalapenos 1/4 cup canned chopped serrano chilis several tablespoons Tuong Ot Sriracha hot sauce several tablespoons Pico Pica hot sauce 2 cans of kidney beans 1 can of black beans 1 tablespoon of dried cilantro Instructions: Stir and simmer together for about 1/2 hour. Easy and yummy! From: Valerie Lambert valerie@valis.biocad.com Date: Wed, 08 Sep 93 15:58:15 -0700

Black Bean Chili with Cilantro Ingredients: 1/4 C dry sherry 1 Tbs olive oil 2 C chopped onion 1/2 C chopped celery 1/2 C chopped carrots 1/2 C seeded and chopped red bell pepper 4 C cooked black beans 2 C vegetable stock or water 2 Tbs minced fresh garlic 1 C chopped Italian plum tomatoes 2 tsp ground cumin 4 tsp chili powder (or to taste) 1/2 tsp dried oregano 1/4 C chopped fresh cilantro 2 Tbs honey 2 Tbs low sodium tomato paste Instructions: In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 minutes. add celery, carrots and bell pepper and saute 5 minutes more, stirring frequently. Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 45 minutes to 1 hour. Mixture should be thick, with all water absorbed. Serves 6-8. Serving suggestion: This chili is tasty with a garnish of crushed low salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt, o...

SandyUs Chili Ingredients 1/3 cup oil 3 med. onions, chopped 2 stalks celery, chopped 4 cloves garlic, minced 1 bell pepper, chopped 1 jalapeno pepper, minced 2 lbs. tofu chunks 2 T. each ground red chilis, cumin, oregano 1 bay leaf salt to taste 2 c. water 2 28 oz. cans tomatos 6 oz. can tomato paste 2 cans. kidney beans Instructions Saute first five ingredients in oil until limp. Add tofu and saute until browned. Mix the spices together in a bowl and sprinkle into the pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. If desired, at this point, add the kidney beans. Taste and correct seasoning. The addition of 1 tsp. to 1 T. of cayenne pepper can make this gradually more spicy. As the recipe reads, itUs fairly tame. NOTE: The ground chilis are NOT chili powder. Most chili powder is made up of a combination of chilis, oregano, cumin, salt and garlic. If chili powde...

Cashew Chili Ingredients 2-3 c. kidney beans 4 med. onions 2 bell peppers 2 stalks celery 3 cloves garlic 1 tsp. each basil, oregano 1 T. chili powder 1 tsp. cumin 2 cans tomatoes black pepper, bay leaf 1/2 - 1 c. cashews handful raisins 1 tsp. salt 1/4 c. cider vinegar (this is really much more than is needed) Instructions Saute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender).

Vegetable Lasagne Ingredients 1/3 c. oil 1 onion, diced 1 tsp. garlic powder 1 eggplant, diced 1/4 lb. mushrooms, sliced 1 1-lb. can tomatoes 1 15-oz. can tomato sauce 1/2 c. water 1 carrot, shredded 1/4 c. chopped parsley 2 tsp. oregano 1 tsp. basil 10-16 lasagna noodles 2 c. ricotta cheese 2 c. shredded mozzarella 1-1/2 c. grated Parmesan Instructions Heat oil in frying pan. Saute onion, eggplant, & mushrooms, stirring frequently for 15 minutes. Add tomatoes and their liquid, tomato sauce, carrot, parsley & seasonings. Bring to a boil, then reduce heat and simmer, covered for 15 minutes. Cook noodles according to package directions. Drain. Oil a 9x13 or larger pan. Spread 1/4 of sauce in bottom. Arrange 1/3 of noodles over sauce. Dot noodles with 1/3 of ricotta. Sprinkle with 1/3 of mozzarella, the 1/4 of Parmesan. Repeat layering two more times. Spread remaining sauce over top and sprinkle with remaining Parmesan cheese. Bake, uncovered, at 3...

Vegetable Lasagne Ingredients 1 lb. spinach, fresh 2 T margarine 1 lb. carrots, sliced 2 c. broccoli flowerets 2 c. vegetable broth 1 c. milk 1/2 c. onion, chopped 6 T. margarine 1/2 c. all-purpose flour 1/2 c. dry white wine 1 c. Parmesan 4 oz. ea. Swiss cheese, Provolone 10 ea. Lasagna noodles 2 c. Tomato Sauce Instructions Steam spinach until tender. Drain and squeeze until barely moist. Finely chop spinach. Combine chopped spinach, 2 T. margarine, and salt and pepper to taste; set aside. Steam carrots & broccoli until tender. Combine spinach, carrots, & broccoli, and set aside. Combine vegetable broth & milk in a saucepan. Cook over medium heat until warm; remove from heat, set aside. Saute chopped onion in 1/4 c. margarine in large skillet until tender. Add flour, and cook 3 minutes, stirring constantly. Add warm broth mixture and wine; simmer 5 minutes or until mixture is thickened, stirring constantly. Remove from heat and set aside. C...

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.

CUBAN TOFU SALAD Ingredients: ------------ 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: ------------- 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,...

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 minu...

RED BEANS WITH PECANS AND SAFFRON OVER WHOLE WHEAT SPAGHETTI Ingredients:  1 small can red beans pecan halves dry red wine saffron oregano thyme black pepper olive oil garlic Instructions: 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. From: jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell) Date: 18 Mar 1995 05:10:30 -0700

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 a...

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:...

Chilean Black-Eyed Peas & Winter Squash I have made this a couple times, it's really good. Ingredients: 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 Instructions: 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 b...

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 cook...

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...

SLICED AND SPICY POTATOES ========================= 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...

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. From: vickiemc@ISI.EDU (Vickie McCorkendale)

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 ac...

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 t...

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). From: christa@horga.ruhr.de (Christa Keil) Christa Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany

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. From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: The Popular Potato Best Recipes

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. From: bh437292@longs.LANCE.ColoState.Edu (Basil Hamdan...

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 sauc...

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 chicke...

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. From: Mike_Eisele@mindlink.bc.ca (Mike Eisele) Source: Friendly Foods

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. From: mkay@sequent.com (Mary Kay Petersen)

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 hal...

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. From: barbara@itek.norut.no (Barbara Wasson)

HOT POTATO CASSEROLE ==================== 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! From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: I think originated from Aust.Woman's Weekly "Dinner Parties"

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. From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: The Popular Potato Best Recipes (without their consent)

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...

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. From: mworkman@vm.cc.purdue.edu (Maggie Workman)

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. From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: The Popular Potato Best Recipes (without their co...

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). From: c...

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. Expected: From: kssimon@silver.ucs.indiana.edu (kenneth steven simon) Source: Great...

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. ...

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. Expected: From: arielle@taronga.com (Stephanie da Silva)

Marjoram Potato Casserole Ingredients: 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.) 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 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...

Low-fat Scalloped Potatoes Ingredients: 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 Instructions: 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. Expected: From: Thomas P Collins Date: Fri, 5 Nov 93 10:31:22 EST

Gratin of Potatoes Girardet Servings: 4 Ingredients: 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 Instruction: 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 sh...

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. ------- From: Great American Recipes From: kssimon@silver.ucs.indiana.edu (kenneth steven simon) Date: Mon, 12 Jul 19...

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. From: grm+@andrew.cmu.edu (Gretchen Miller)

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 pa...

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 inch...

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. From: arielle@taronga.com (Stephanie da Silva)

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 th...

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. From: arielle@taronga.com (Stephanie da Silva)