Overstuffed Mushrooms
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2 lb Medium-sized fresh mushrooms
1 pk (8 oz.) cream cheese,
-softened 1 cn (4-1/2 oz.) deviled ham
2 tb Finely chopped stuffed
-olives 1 tb Prepared mustard
2 ts Onion powder
1/4 ts Ground turmeric
1 pn Ground black pepper
Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat Stockett Diced pimiento Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.); set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps. Garnish with pimento. Yield: about 50 stuffed mushrooms (about 1-1/2 cups filling)
Category:Appetizers
Yetakelt W’Et (Spicy Mixed Vegetable Stew)
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1 c Onions, finely chopped
2 Garlic cloves, pressed
1 tb Berbere (dry)
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh
1 c Green beans, cut in thirds
1 c Carrots, chopped
1 c Potatoes, cubed
1 c Tomatoes, chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and pepper to taste 1/4 c Chopped fresh parsley(OPT)
Saute the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. [personal comment: we simmered more like 40 minutes, until it eventually thickened.] Add salt and pepper to taste. Mix in the parsley (optional). Serve with injera and yogurt or cottage cheese. Copied from “Sundays at Moosewood Restaurant”, the Moosewood Collective, ISBN 0-671-67989-9. Comment from book: Try making this dish and Yemiser W’et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind. Comments from the Shipps: Don’t stop with just two dishes, make a banquet. You will need several friends to help eat it all, but it will make for a very interesting and satisfying evening. The Moosewood book describes how to make a hearty vegetable stock. We have found a vegetarian vegetable bouillon made by Knorr that is a reasonable substitute with much less effort. from Dale & Gail Shipp, Columbia Md.
Category:Hot and Spicy
Bread Bowls
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You can use any bread recipe you want. I usually use this simple one:
Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp) water. Add one cup of all purpose flour and one cup of wheat flour. Mix until smooth.
Keep adding flour (alternating all purpose and wheat) and mixing until very hard to mix. (about 2-3 cups) Turn out on a floured board.
Knead until flour is smooth and not sticky – you will need to add more flour – another 1 1/2 – 2 cups, try to divide evenly between all purpose and whole wheat.
Roll the kneaded dough into a ball. Put in a lightly oiled bowl and turn to coat the whole surface with oil. Cover and let rise in a warm place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10 minutes. Divide into 4-6 smaller balls, and put them on cookie sheets. Flatten the balls into disks and let rise for about another hour.
If desired, brush with egg white (I usually don’t) Cook at 375 for 40-50 minutes. Bread should sound hollow when thumped. Remove from oven and let cool.
Here’s the tricky part. You will have 4-6 round loaves. Cut a circle out of the top of each loaf, and remove that piece of crust. You will have a thick crust bread with a circle of exposed softer bread. Smush down the inner part (you can scoop out the bread if you want to, but I prefer to leave the bread to soak up the gravy).
This works great for stews and chili. If you don’t let the circles rise you should get flatter loaves for ‘trenchers’, but I haven’t tried it yet.
Category:Baked Goods
Polenta-Millet Bread
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2 1/2 Tsp Active Dry Yeast
3/4 C Water — PLUS
2 Tbsp Water
3 Tbsp Honey
1 1/2 C Bread Flour
1/2 C Whole-Wheat Flour
1/3 C Millet — I used amaranth
1/3 C Polenta
1 Tbsp Wonderslim — *see NOTE
1 Tsp Salt
Book by Linda West Eckhardt and Diana Collingwood Butts
*NOTE: Original recipe called for 2 T vegetable oil.
Dough Setting Makes one 1 1/4 lb loaf
Some breads happen to be high in fiber and rich in taste and this is one of them. Serve it with hearty fish soups, stews such as cassoulet or as a base for bruschetta. If you don’t have polenta, cornmeal can be substituted. Directions are for the dough setting, although this bead can be made and baked in a 1 lb machine. (The flavor will not be the same.) In either event, serve this loaf warm.
Add all ingredients to the bread machine pan. Process on the dough setting. Meanwhile, lightly grease a baking sheet or place a piece of parchment paper on a peel.
Remove the dough to a lightly floured surface and knead for a few seconds to remove any remaining air bubbles. Shape into a ball and flatten slightly with the palm of your hand. Place on the prepared baking sheet or peel. Cover the dough loosely with plastic wrap or a damp tea towwl and set aside to rise in a warm draft-free area until doubled in bulk, about 1 hr. Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet.
When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 deg F angle to the bread. Bake for 30 min, or until medium brown, on the middle brown, on the middle rack of the preheated oven on the baking stone or tiles. Transfer from the baking sheet or stone to cool on a rack. Store wrapped in a plastic bag.
Incredibly good.
Entered into MasterCook II and tested for you by Reggie Dwork <reggie@reggie.com>
Category:Baked Goods
