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Carrot Stuffed Cabbage Leaves

Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Ingredients
Servings:
Instructions
  1. Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat.
  2. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.)
  3. Peel off 16 large leaves, trim coarse center ribs and set aside.
  4. Saute onions and garlic in oil until clear but not brown.
  5. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well.
  6. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).
  7. Arrange in two layers at bottom of deep, flameproof dish.
  8. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed.
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Caribbean Vegetarian Curry

Caribbean Vegetarian Curry
Print Recipe
Main dish vegetable salad from the Caribbean.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Caribbean Vegetarian Curry
Print Recipe
Main dish vegetable salad from the Caribbean.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Ingredients
Servings:
Instructions
  1. Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non-stick skillet with 2 tsp margarine until lightly browned. Remove to plate.
  2. Add 1 tsp butter to skillet. Saute onion, garlic, and apple until soft.
  3. Combine curry powder, lemon peel, ginger, coriander, turmeric and red pepper. Stir into onion mixture.
  4. Add black-eyed peas, undrained kidney beans and raisins.
  5. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.
  6. Place egg halves on rice. Surround with sauteed bananas.
  7. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.
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Capetown Fruit & Vegetable Curry

Capetown Fruit & Vegetable Curry
Print Recipe
Apples, Zucchini, Green Beans make up this vegetable salad.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Capetown Fruit & Vegetable Curry
Print Recipe
Apples, Zucchini, Green Beans make up this vegetable salad.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Servings:
Instructions
  1. Saute the onions in the peanut oil for 10 minutes.
  2. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes.
  3. Add the zucchini & water & stir well so that the spices don't stick to the pot. Cover & simmer for 10 minutes.
  4. Mix in the green beans, apple, peppers & dried apricots.
  5. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking.
  6. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice.
  7. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice.
  8. Serve on a bed of rice, topped with nuts & banana.
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African Vegetarian Stew

African Vegetarian Stew
Print Recipe
African variation of a Vegetarian Stew.
Servings Prep Time
10 People 45 minutes
Servings Prep Time
10 People 45 minutes
African Vegetarian Stew
Print Recipe
African variation of a Vegetarian Stew.
Servings Prep Time
10 People 45 minutes
Servings Prep Time
10 People 45 minutes
Ingredients
Servings: People
Instructions
  1. Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Recipe Notes

** Parsnips may be substituted for the kohlrabi.

* Chickpeas

Serve the couscous separately if desired.

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Apfelstrudel (Apple Strudel)

Apfelstrudel (Apple Strudel)
Print Recipe
Old fashioned Apple Strudel
Servings Prep Time
6 People 30 minutes
Cook Time
25 minutes
Servings Prep Time
6 People 30 minutes
Cook Time
25 minutes
Apfelstrudel (Apple Strudel)
Print Recipe
Old fashioned Apple Strudel
Servings Prep Time
6 People 30 minutes
Cook Time
25 minutes
Servings Prep Time
6 People 30 minutes
Cook Time
25 minutes
Ingredients
Servings: People
Instructions
  1. Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside.
  2. Place 1 Filo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter.
  3. Cook and stir breadcrumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the filo, leaving a 2-inch border.
  4. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs.
  5. Repeat the entire procedure for the second strudel.
  6. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.
  7. Makes 2 strudels, 6 to 8 servings each.
Recipe Notes

Frozen filo leaves for strudel can be found at most supermarkets in the frozen foods sections.

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Ultimate Cinnamon Rolls

Ultimate Cinnamon Rolls
Print Recipe
One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ultimate Cinnamon Rolls
Print Recipe
One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Dough
Frosting
Servings:
Instructions
  1. Add the warm water to the yeast and soak 10 minutes.
  2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid.
  3. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour.
  4. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
  5. Press dough down and divide into workable size. Roll dough out into a rectangle. cover with melted butter.
  6. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins.
  7. Roll up jellyroll fashion. Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick.
  8. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until the rolls fill the pan generously...about another hour.
  9. Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake rolls.
  10. Remove immediately from pan by inverting onto a place and then tip over onto another plate.
  11. Frosting: Stir in enough milk or cream to reach a thick, hardly able to stir consistency. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
  12. Enjoy!
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