Hot Food & Recipes

Servings: 4 Servings
Category: Side dish | Vegetables
Ingredients

• 1 1/2 lb Asparagus
• 3 tb Vegetable oil
• 2 tb Fresh ginger root, cut into
• -tiny matchstick pieces
• 1/2 ts Salt
• 1 ts Granulated sugar
• 2 tb Lemon juice

Directions
Cut off the tough stems of the asparagus. If you wish, peel the stems partway up with a vegetable peeler. Cut the asparagus into pieces about 1/2 inch thick, on a sharp diagonal. Heat the oil in a skillet. Add the ginger and cook for a few seconds until fragrant. Add the asparagus, sprinkle with the salt and toss with the oil. Cook for 1 to 2 minutes. Add the sugar, toss, cover and cook for 2 to 3 minutes. Add the lemon juice. Toss well and serve. Yield: 4 to 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Cooking with Bonnie Stern. Posted to MM-Recipes Digest by “Cindy Hartlin” on May 29, 1998

Servings: 6 Servings
Category: Side dish | Rice
Ingredients

• 1 Coconut, finely shredded &
• -browned in butter
• 1/2 c Rice (pre-cooked)
• 1 c Boiling liquid from coconut
• 1 md Onion, finely chopped
• 1 ts Salt
• 2 tb Butter for the coconut
• 2 tb Butter for the onion

Directions
Heat the butter well, and brown the shredded coconut. In another pan, fry the onion, add the rice, salt, and heated liquid from the coconut. Let it boil, then the lower heat. Add the coconut meat and let it cook for 20-25 minutes until it is soft and dry. If necessary, add more water. Stir in the pre-cooked rice. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Side dish | Grains
Ingredients

• 1 Yellow onion; diced
• 1 Red bell pepper; diced
• 3 Garlic cloves; minced
• 1 tb Olive oil
• 1 tb Tomato paste
• 2 Peeled and seeded roasted
• -poblano chiles; minced;
• -*see note
• 1/2 c Tomato sauce
• 1 ts Ground cumin
• 1 ts Chile powder
• 1 ts Salt
• 2 tb Minced epazote; **see note
• 1 1/2 c Brown rice
• 2 1/4 c Vegetable stock

Directions
In a heavy soup pot, saute onion, bell pepper, and garlic in olive oil over medium heat for 5 minutes, or until soft. Stir in tomato paste, then add remaining ingredients. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes, or until rice is light and tender. NOTES : *You may either roast your own chiles and mince them, or substitute canned diced green chiles. Both work well. **You may substitute cilantro for the epazote. Recipe by: Veggie Life, May 1996 Posted to MC-Recipe Digest V1 #988 by “slt4@cornell.edu” on Jan 7, 1998

Servings: 8 Servings
Category: Side dish | Grains | Fruits
Ingredients

• 2 Envelopes Unflavored Gelatin
• 4 c Apple Juice
• 2 tb Lemon Juice
• 2 c Red Apples; Chopped
• 1/2 c Carrots; Pared And Shredded2
• 1/2 c Celery; Thinly Sliced
• 1/2 c Walnuts; Chopped
• 1/4 c Raisins

Directions
——————————-HONEY DRESSING——————————- 1/2 c Mayonnaise 1 tb Honey 1 tb Lemon Juice Soften the gelatin in 1/2 cup apple juice in a 2-quart saucepan. Add the remaining apple juice and cook over low heat until the gelatin is completely dissolved. Sir in the lemon juice. Refrigerate for 45 to 60 minutes or until thick and syrupy. Fold in the apple, carrot, celery, walnuts and raisins. Pour into a 6-cup mold. Refrigerate for 2 to 2 1/2 hours or until set. Meanwhile, prepare the HONEY DRESSING. TO SERVE: Unmold the gelatin mixture and spoon the honey dressing over the top. HONEY DRESSING: Combine all of the ingredients, blending well. Refrigerate until serving time. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Recipe
Category: Side dish
Ingredients

• 2 c Fresh bread crumbs
• 4 tb Butter
• 3 tb Water
• 2/3 c Chopped celery
• 1/2 c Chopped onions
• 1 1/2 c Chopped, peeled apples
• -(about 2)
• 1/4 c Golden raisins
• 1/2 ts Baking powder
• 1 ts Dried rosemary
• 2 tb Dry Madeira or
• 1 tb Brandy
• Salt and freshly ground
• -pepper to taste

Directions
Preheat the oven to 225 F Spread the crumbs on a baking sheet and dry and toast them in the oven 5 to 10 minutes. Melt the butter in the water in a large skillet. Add the celery and onions, and saut?until the onions have absorbed the butter and are limp. Don’t brown them. Add the apples, raisins, bread crumbs, baking powder, rosemary, and the Madeira or brandy. Season with salt/pepper to taste and toss well with a fork. If the stuffing seems overly dry, add an egg or a little chicken stock. Stuff a crown roast of pork or a turkey per your pork/turkey baking times/temps or place in a casserole dish and bake uncovered at 325 F until browned, about 25 minutes. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Recipes
Category: Side dish
Ingredients

• 8 c Bread, cut into 1″ cubes
• 1/4 c Butter or margarine
• 1/2 c Diced onion
• 1/4 c Fresh parsley
• 2 Eggs
• 1 c Chicken broth
• 1/4 ts Pepper
• 2 Peeled cored & diced apples
• 1 c Chopped walnuts

Directions
Preheat your oven to 325 degrees. Place bread cubes in a large bowl. Melt the butter in a medium skillet over medium heat. Chop the parsley. Add celery, onion and parsley to the butter and cook, stirring occasionally, until softened. This should take about five minutes. Mix all this with the bread. Now beat the eggs. Mix eggs, broth and pepper; add this to the bread and mix it all real well. Stir in apples and walnuts. Bake in greased 2-quart dish for 25 minutes. If you like your stuffing a little crispy, go ahead and cook it for a little longer. When it’s done, serve it up! This one’ll go quick, and if your kin likes stuffing as much as mine, you may want to double all the ingredients to make a little extra for the day after! Submitted By RHOMMEL On FRI, 1 DEC 1995 143310 ~0500 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Side dish | Vegetables
Ingredients

• 2 Acorn squash
• – halved and seeded
• 1 tb Melted butter or margarine
• 1/4 ts Salt
• 1/4 ts Ground cinnamon
• 2 c Cooked white or brown rice
• -(cooked in chicken broth)
• 1 c Unsweetened applesauce
• 1/2 c Chopped celery
• 1/2 c Chopped toasted pecans
• 1/4 c Packed brown sugar
• 1/2 ts Onion powder
• 1/2 ts Ground ginger
• 4 sm Apple wedges

Directions
Place squash cut-side down in shallow baking pan. Bake at 350 F for 30 minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

Servings: 1 Recipe
Category: Side dish
Ingredients

• 2 c Fresh bread crumbs
• 4 tb Butter
• 3 tb Water
• 2/3 c Chopped celery
• 1/2 c Chopped onions
• 1 1/2 c Chopped, peeled apples
• -(about 2)
• 1/4 c Golden raisins
• 1/2 ts Baking powder
• 1 ts Dried rosemary
• 2 tb Dry Madeira or
• 1 tb Brandy
• Salt and freshly ground
• -pepper to taste

Directions
Preheat the oven to 225 F Spread the crumbs on a baking sheet and dry and toast them in the oven 5 to 10 minutes. Melt the butter in the water in a large skillet. Add the celery and onions, and saut?until the onions have absorbed the butter and are limp. Don’t brown them. Add the apples, raisins, bread crumbs, baking powder, rosemary, and the Madeira or brandy. Season with salt/pepper to taste and toss well with a fork. If the stuffing seems overly dry, add an egg or a little chicken stock. Stuff a crown roast of pork or a turkey per your pork/turkey baking times/temps or place in a casserole dish and bake uncovered at 325 F until browned, about 25 minutes. Submitted By RHOMMEL@GNN.COM (RICHARD HOMMEL) On TUE, 31 OCT 1995 113813 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Side | Dishes- | Other
Ingredients

• 1 c Thinly sliced carrots
• 2 tb Reduced fat margarine
• 1 1/4 c Water
• 3/4 c Apple juice
• 2 tb Lemon juice
• 2 tb Brown sugar
• 1 ts Salt
• 1 c Uncooked rice
• 1/2 ts Ground cinnamon
• 1/2 c Raisins
• 1/2 c Sliced green onions
• 2 c Cored, sliced, unpeeled
• -apples
• 1 tb Toasted sesame seeds

Directions
Cook carrots in margarine til tender-crisp, about 5 minutes. Add water, apple juice, lemon juice, brown sugar, salt, rice, cinnamon and raisins. Bring to a boil. REDUCE heat, cover and simmer til rice is tender and liquid is absorbed, about 15 minutes. Gently stir in green onions and apples, heat thoroughly. Turn into a serving dish and top with sesame seeds. Recipe By : Low Fat, No Fat Cooking Fall 1996 p. 59 Posted to JEWISH-FOOD digest V96 #038 Date: Wed, 25 Sep 1996 17:16:07 -0400 From: Linda Shapiro- Naples Florida From: Debra Fran Baker To: andreah@utj.org Cc: jewish-food@eskimo.com Subject: Re: Sukkot Dinner Ideas Please Message-Id: <199609252134.RAA03150@panix.com> Content-Type: text/plain; charset=US-ASCII Content-Transfer-Encoding: 7bit > > I just got some really interesting information from a friend who is > very versed in Judaism > > > Oh, and you are supposed to have meat too, but I don’t know why. She I can think of two reasons for the meat. One is simple – there is a old saying in Judaism (from the days when neither was more than weekly fare any way) – “There is no simcha [joy] without meat and wine.” Every meal in the sukkah should be a celebration (that’s why I suggested bread with each meal.) Another (and this is pure speculation) may harken all the way back to Temple days, when there would be massive, and ever-increasing, extra daily sacrifices during the week of Sukkot. This is a pilgrimage festival as well, so Jerusalem would be filled with people. It just makes sense that the extra meat (once the priests and Levites get their shares) would be distributed to the crowds. I could easily be wrong – anyone know what happened to all the Sukkot sacrifices? ~- One sharp pepper is better than a basketful of melons. –Jewish Proverb

Servings: 6 Servings
Category: Side dish | Low-fat
Ingredients

• 1 md Red apple; cored and diced
• 1/2 c Chopped onions
• 1/2 c Sliced celery
• 1/3 c Seedless raisins
• 1/2 ts Poultry seasoning
• 1/4 ts Dry thyme leaves
• 1/4 ts Ground black pepper
• 2 ts Margarine
• 3 c Cooked brown rice
• – (cooked in apple juice)
• 1/3 c Rice bran
• 1/3 c Slivered almonds, toasted
• 1/4 c Apple juice

Directions
Cook apple, onions, celery, raisins, poultry seasoning, thyme, and pepper in margarine in large skillet until vegetables are tender crisp. Stir in remaining ingredients. Use as stuffing for poultry or pork roast. To serve as a side dish, cook until thoroughly heated. Each serving provides: * 247 calories * 5.3 g. protein * 7.4 g. fat, * 43.2 g. carbohydrate * 5.1 g. dietary fiber * 33 mg. sodium * 0 mg. cholesterol Source: “Light, Lean & Low Fat” booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip