Recipes Included On This Page Tangy Red Bulger - Vegan Tatws Rhost - Welsh Hot Pot Thai Bell Pepper, Cucumber and Peanut Salad 1.1 pts Three Cheese Potatoes Turkish Feta Cheese Lasagna - Veg Turkish Feta Cheese Stuffed Eggplants Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tangy Red Bulger - Vegan Recipe By :Gourmet Grains, Beans & Rice by Dotty Griffith Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil or vegetable oil 1 cup chopped red or green bell pepper -- or combination 1 cup bulger wheat 1 tablespoon lemon juice 1 cup chopped zucchini or yellow squash -- or both 1 teaspoon dried basil -- crushed or 1 tablespoon fresh basil -- minced 2 1/4 cups Bloody Mary mix -- or vegetable juice such as Spicy V-8 juice -- Snappy Tom or similar 1/3 cup chopped green onions 1. Heat oil in large saucepan over medium heat. Cook pepper(s) and squash until tender-crisp, 3 to 4 minutes, stirring occasionally. 2. Stir in Bloody Mary mix or vegetable juice, bulger, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally. Garnish with green onions. May be served warm or as a salad at room temperature. To Microwave: In a 2 quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid. Microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulger, lemon juice and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions. Crockpot I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours. Add the basil after 7 1/2 hours, garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. Source : Gourmet Grains, Beans, & Rice by Dotty Griffith, Page 83 Preparation Time: 5 minutes Cooking Time: 10 minutes Contributed to the FareShare Gazette by ChupaBabi; 28 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; 3g Fat (74.8% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Tatws Rhost - Welsh Hot Pot Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Welsh bacon Sliced onions Thickly sliced potatoes Salt and pepper Fill a casserole with alternate layers of Welsh bacon, sliced onions and thickly sliced potatoes. Add pepper and salt. Cover with a lid and cook slowly for two or three hours at 350 degrees F. Remove lid for the last 20 minutes to brown the top layer of potatoes. Source : "http://www.red4.co.uk" NOTES : This is similar to Ffest y Cybydd. Contributed to the FareShare Gazette by ChupaBabi; 10 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. * Exported from MasterCook * Thai Bell Pepper, Cucumber and Peanut Salad - WW 1.1 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Dressing** 1 tablespoon sugar 3 tablespoons fresh lime juice 1 tablespoon Thai fish sauce 1/4 teaspoon crushed red pepper **Salad** 2 cups sliced peeled cucumber 2 cups red bell pepper strips 3/4 cup julienne-cut carrot 1/2 cup vertically sliced red onion 2 tablespoons chopped fresh mint 2 tablespoons finely chopped peanuts To prepare the dressing, combine the first 4 ingredients in a small bowl and stir with a whisk. To prepare the salad, combine the cucumber, bell pepper, carrot, onion and mint. Drizzle the dressing over cucumber mixture, tossing gently to coat. Sprinkle salad with peanuts. Contributed to the FareShare Gazette by ChupaBabi; 1 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8 Calories; trace Fat (1.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Other Carbohydrates. * Exported from MasterCook * Three Cheese Potatoes Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 new potatoes -- medium-sized 1 1/2 cups cottage cheese 1 cup sour cream 2 tablespoons green onions -- chopped 2 tablespoons fresh parsley -- chopped 2 teaspoons dillweed 1 1/2 teaspoons salt 1/2 cup shredded cheddar cheese 1/2 cup shredded Monterey Jack cheese In a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minutes. Cool slightly. Slice the potatoes and place in large bowl. In a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt. Add to the potatoes. Spoon the potato mixture into a lightly greased baking dish. Sprinkle with cheddar cheese and Monterey Jack cheese. Bake at 350 degrees for 30 minutes, or until bubbly. Makes 5 servings. Contributed to the FareShare Gazette by Dancer^; 4 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 365 Calories; 18g Fat (44.7% calories from fat); 20g Protein; 31g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 1081mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Turkish Feta Cheese Lasagna - Veg Recipe By : Nurten Dincer Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box lasagna noodles -- cooked 1/2 pound butter or margarine **For Filling** 1 pound feta cheese 1/2 bunch dill -- or flat parsley leaves 1/2 teaspoon black pepper -- or more to taste 2 large eggs -- or 3 medium **For Sauce** 9 tablespoons butter 9 tablespoon flour 3 cups whole milk 4 medium eggs 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons grated Parmesan cheese -- (optional) **Filling:** Slice feta cheese and soak in cold water 1 hour to take the salt out then crumble with a fork. Mix with chopped parsley leaves and black pepper. Add 3 eggs and stir well. **Sauce** Melt butter and add flour stirring with a wooden spoon. When bubble starts add warm milk while stirring. Careful not to have lumps! On a low heat simmer to make a thick sauce. Add salt and black pepper. Add eggs one by one, stir well after each egg. Add parmesan, stir well. Putting together: Grease an oven pan (10- by 14-inches about) with butter. Put one layer of cooked lasagna. Sprinkle 2 tablespoons of melted butter. Pour half tablespoons of sauce on 6 or 7 places. Repeat this until you use half of lasagna noodles. Spread the filling evenly. Finish with the rest of the lasagna the same way. Cover the top with the remaining sauce. Decorate with slices of orange colored cheese (optional). Bake at 350 degree F. for an hour or little more until cheese melt and sauce becomes light brown. Let stay about 15 minutes and serve warm. 8-10 servings Source : "http://members.core.com/~turgut/recipes.htm#feta" Contributed to the FareShare Gazette by ChupaBabi; 15 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 654 Calories; 55g Fat (75.4% calories from fat); 19g Protein; 22g Carbohydrate; 1g Dietary Fiber; 302mg Cholesterol; 1255mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 10 Fat. * Exported from MasterCook * Turkish Feta Cheese Stuffed Eggplants (Patlican Boregi) - Veg Recipe By : Nurten Dincer Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **For Stuffing** 3/4 pound feta cheese -- crumbled with a fork 5 stems flat parsley leaves -- chopped 1/2 teaspoon black pepper 1 egg -- large 1 1/2 pounds eggplant -- one large **For Coating** 4 eggs -- large 5 tablespoons flour 1 cup oil -- for frying [Sunflower or Canola] Mix feta cheese, parsley leaves, black pepper and one egg to make the stuffing. Beat eggs and flour lightly to make the coating batter. Cut eggplant in circles or diagonals to 1/5-inch-thick (1/2 cm.) slices with every two slices joined at one side. Stuff eggplants with cheese mixture and press two slices with your palms to make the cheese stick to the eggplant. When all the eggplant slices are stuffed, heat one cup oil in a frying pan. Dip eggplants in the batter; coat well. Fry 3-4 at a time until both sides are golden brown. Take to a plate lined with couple of layers of paper towel to drain excess oil. Serve warm or at room temperature. 3-4 Servings Source : "http://members.core.com/~turgut/recipes.htm#feta" Contributed to the FareShare Gazette by ChupaBabi; 15 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 860 Calories; 78g Fat (81.0% calories from fat); 21g Protein; 20g Carbohydrate; 4g Dietary Fiber; 310mg Cholesterol; 1024mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 14 Fat.

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