1642Autumn Equinox, maybe?

[evile]

Sep. 20, 2003

It's supposed to rain tomorrow, but I want to go out to the park
anyway. I also want to make stuff. Hm. Anyway...here's some recipes
I'd like to make: (I halved all the recipes except the grape leaves,
figure it'd just be me & Sweetie, anyway)

http://www.cooks.com/rec/doc/0,1743,145189-231205,00.html
BROCCOLI GRAPE SALAD

1 heads broccoli, cut into bite-size florets
1/2 lb. bacon, cooked & crumbled
1 sm. bunch red grapes
1/2 pkg. sliced almonds

DRESSING:
1/2 c. mayonnaise (can be light)
1/4 c. sugar
1/8 c. apple cider vinegar

Combine broccoli, bacon, grapes and almonds in a large bowl. Combine
dressing ingredients. Shake or stir until smooth. Pour dressing onto
salad. Toss. May use more or less dressing depending on amount of
salad and taste. Refrigerate. Toss again before serving.
==================

http://www.amazon.com/exec/obidos/tg/detail/-
/0890879958/qid=1064112032/sr=8-1/ref=sr_8_1/002-
8670509-5229624?v=glance&s=books&n=507846

Dionysian Stuffed Grape Leaves

1 jar grape leaves
1 lb ground beef
1 med onion, chopped
1 c. uncooked instant rice
1/2 tsp ground cayenne pepper
Handful of currants
1 lg egg
1/4 c. chopped fresh parsley
1/4 c. chopped fresh mint
handful of pine nuts
salt & pepper
1 15 oz. can whole tomatoes
2 1/4 c. beef broth
Splash of Chianti or other red wine
1/2 c. water

Remove grape leaves from jar & soak in cool water for 5-10 min.

Mix ground beef, onion, rice, ground cayenne pepper, currants, egg,
mint, parsley & pine nuts in a large
bowl. Salt & pepper to taste. Make sure the mixture sticks together
but is not too wet.

On a large cutting board, line up a few grape leaves at a time, shiny
side down. Pinch off the stem as you
go along. Place approx. 1 tbsp filling in the center of each leaf.
shape the filling into an oval, lying
horizontally across the surface of the leaf. Turn the side flaps
inward then roll them tightly upward towar
the pointy end. All filling should be covered within the leaf.

Using a large, heavy stew pot, arrange each leaf side by side in
layrers until they are neatly packed and
you have about 2" of headroom. As you are stacking, crush up tomatoes
in your hand and layer them
among the leaves. When pot is full, pour in remaining tomatoes &
juice, beef broth, wine ,and water. Add
liquid so that it reaches top layer of leaves but does not cover them
completely. Place a heavy plate on top
of the leaves to hold them in place while cooking.

Bring to a boil, cover, decrease heat & simmer. Cook for 45-50 min.
Do not lift cover as this is cooking.
Rice should be done, beef should be not-pink. Cool before serving.

==========

Luminous Crescents

3 tbsp butter, softened
1/2 pint small curd cottage cheese
1/4 tsp salt
1 c flour
1/4 c grated romano cheese
1/4 c. grated parmesan cheese

Cream butter, cottage cheese, and salt in a bowl. Add flour, mix
until well blended. Divide the dough into
2 flat balls. Refrigerate until cold enough to roll, approx 1 hour

Preheat oven to 400F. Lightly grease 3 baking sheets. on a floured
sheet of wax paper, roll out one ball at
a timeto a 9 or 10 inch round. Sprinkle each round with 1 1/2 tbsp of
parmesan & 1.5 tbsp of romano. Cut
each round into 8 pie shaped wedges. Beginning with the wide end of
each wedge, roll toward the point.
Place the wedges point-side down on the prepared baking sheets. Shape
into crescents. Sprinkle the tops
lightly with remaining cheese. Bake for 20-25 min until golden.
Immediately loosen from baking sheets &
place on wire rack to cool.

========

Sandalwood Soda

3 c water
3 whole cloves
3 green cardamom pods
1/2 c. honey
2 drops sandalwood oil
Freshly squeezed juice of 1 orange or 2 limes
1/2 c. plain yogurt
2 c. soda water

Boil water. Steep cloves and cardamom for 6 minutes. Add honey &
sandalwood. Boil until mixture becomes a thick syrup. Remove cardamom
pods. Remove from heat, stir in citrus juice & let mixture cool.
Place yogurt and cooled syrup in a blender. Puree until frothy. Pour
into a bowl and mix with soda water.

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