Cabbage Patch Stew
Lentil And Wheatberry Salad
Wheat Berry Tomato Salad (Vegan)
Ancient Grain Salad
Sweet Bulgur Salad
Blackberry Jam Cake
URL to chart with apple varieties and uses

Betsy, NY (10:32:15 am) :
From: Glenn/Sharon Gorman Ranger@Halcyon.com
Date: 11 Sep 1994 17:31:07 GMT

Cabbage Patch Stew

1 pound ground chuck
1 medium onion, diced
1/2 cup diced celery
1/4 cup diced green pepper, optional
1-16 ounce can stewed tomatoes
1-10 3/4 ounce can tomato soup
2 cups water
1 1/2 cups coarsely chopped cabbage
1 teaspoon salt
1-2 teaspoons chili powder, to taste
1 tablespoon brown sugar

Cook and stir ground chuck in Dutch oven until light brown. Add onion,
celery and green pepper; cook several minutes. Stir in stewed tomatoes,
soup, water, cabbage, salt, pepper, chili powder and brown sugar. Heat
to boiling. Reduce and simmer until cabbage is tender. Serves 6.

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Betsy, NY (11:22:49 am) :
Hi Lucy!
Here are a couple for you:

From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net

Title: LENTIL AND WHEATBERRY SALAD
Categories: Digest, August
Yield: 1 servings

1 c Wheat berries
2 c Water
1/2 c Lentils (this was all I had
On hand--more would be
Better)
1 c Water
x Assorted vegetables
x Herbs
x Fatfree dressing

Put wheat berries and 2 cups water in a saucepan, bring to a boil, reduce
heat, cover and simmer 45 min to 1 hour, until berries are tender, but
still chewy (not mushy).

Sort lentils, removing any deformed ones and any stones that may be mixed
in. Rinse a couple of times, then put them in saucepan with 1 cup of water,
bring to a boil, reduce heat, cover and simmer about 30 minutes, again, so
they are done but not mushy.

When both lentils and wheatberries are done, drain any excess water, put
into large bowl and chill while you cut up vegetables. Vegetables can vary
according to what you have on hand. I used:

yellow summer squash green pepper sweet onion peas (I used frozen peas,
straight from the bag--they helped chill the lentils and wheatberries while
thawing) mushrooms parsley (1-2 Tbsp chopped fresh) basil (1 Tbsp chopped
fresh)

For a dressing I used some 7-Seas fatfree red wine vinegar dressing--just
enough to coat everything, but not so much that it was swimming in dressing.
The bits of red pepper in the dressing also added a little more
color to the salad. (I would have added some chopped tomato, but we were
out.) Toss everything together well and chill (if you have time; I only
chilled it about 15 minutes last night--but the veggies were all cold when
I added them--and the frozen peas helped out, too). I served this with a
crusty sourdough bread. It made 3 servings. (Two for us last night, with
enough left for my lunch today.)

From: herl jennifer l . Fatfree Digest [Volume 9
Issue 39] Posted July 30, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

-----

---------- Recipe via Meal-Master (tm) v8.02

Title: WHEAT BERRY TOMATO SALAD (VEGAN)
Categories: Digest, Dec.
Yield: 1 servings

2 c Cooked wheat berries
(cooled)
2 c Chopped tomatoes
1/2 c Chopped red onion

Toss above together, serve with your favorite dressing

Posted by Posted by Posted by "Rob Ryerson" to the Fatfree Digest [Volume 13
Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol
Gelles

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
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Betsy, NY (11:25:36 am) :
From: Paul A. Meadows ag441@ccn.cs.dal.ca
To: MM-RECIPES@idiscover.net

---------- Recipe via Meal-Master (tm) v8.02

Title: Healthy&Taste: Ancient Grain Salad Categories: Vegetables, Salads,
Canadian
Yield: 4 servings

1/4 c Bulgur
1/4 c Millet
1/4 c Quinoa, rinsed
1/4 c Dried cranberries, or
-blueberries, or raisins
1/2 c Parsley, chopped
1/4 c Celery, chopped
1/4 c Sweet red pepper, chopped
1/4 c Apple, peeled and chopped

--------------------------------VINAIGRETTE--------------------------------
2 tb Lemon juice
2 tb Garlic clive, minced
1 ts Dijon mustard
1/4 ts Salt
Pepper

In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for
30 minutes; fluff with fork.

Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and
reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer,
covered, for 12 minutes or until water is absorbed.

In separate saucepan, bring 1/2 cup water to boil; add crangberries and boil
for 4 minutes or until cranberries are plump and water is reduced to 1/4
cup. Drain, reserving water.

Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to
burlur.

Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic,
mustard, salt, and pepper to taste. toss with salad.

Source: Canadian Living magazine [Mar 95] Presented in an article by Anne
Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada

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Betsy, NY (11:27:06 am) :
From: mingram@madam.west.sun.com (Judy Mingram)
Date: Tue, 5 Apr 1994 04:45:38 GMT
Followup-To: rec.food.veg.cooking

This is similar to Sweet Pasta Salad but uses bulgur instead.

Subject: Re: Recipe-Sweet Bulgur Salad

Dressing - combine all ingredients and let sit while you prepare the
rest:

1/4 c rice vinegar
2T olive oil
2 cloves crushed garlic
1 1/2 t sugar
1 1/2 t dried basil
2 T dijon mustard
salt and pepper to taste

Bulgur -
1 c dry bulgur wheat*
1 c tepid water

Combine bulgur and water in a large mixing bowl and let sit for
approximately30 minutes or until all water has been absorbed, tossing
lightly with a fork to aid absorption.

* Bulgur is cracked wheat used in Middle Eastern food, such as
TabbouliSalad. It is available at Trader Joe's and Ralph's in a small red
boxunder the brand name Ala.

1 large firm sweet apple peeled, cored and chopped
2 T lemon juice

Chop the apple and soak in lemon juice until reacy for final combining to
prevent apple from turning brown.

2 cups of slightly steam fresh corn, frozen corn or drained, canned corn
1/2 c any color chopped sweet bell pepper
6 scallions (green onions) chopped
1/2 c chopped tomatos (plum is best) drained
1 c yellow raisins (do not substitute)
1 c (or more) finely chopped fresh basil

Combine bulgur wheat and all other ingredients in a very large mixing
bowland toss with dressing. Serve or refrigerate. This salad travels welland
will keep about a week in the refrigerator.

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Carrie, CA (4:28:10 pm) : Blackberry Jam Cake

1/2 C sugar
1/4 C Butter or margarine
2 large eggs
1 C Unbleached All-purpose flour
1/2 t Baking Soda
1/4 t ground nutmeg
1 t ground cinnamon
1/4 t ground cloves
1/3 C Butter or Sour milk
1/2 C Seedless Blackberry Jam
1/4 C chopped walnuts

Carmel Icing

2 T Butter or margarine
3 T Milk
1/2 C Packed Brown Sugar
1 3/4 C Sifted Powdered Sugar

Cream together sugar and butter or margarine. Beat in eggs. Stir together
flour, and spices; add to creamed mixture alternately with butter/sour milk,
beating til well blended after each addition. Fold in blackberry jam or
preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased
and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25
minutes or until done. Cool completely. Frost with Carmel Icing.

CARMEL ICING:

In small saucepan, melt butter or margarine; stir in brown sugar. Cook
stirring constantly, til mixtures bubbles; remove from heat. Cool 5 minutes.
Stir in milk and blend in powdered sugar; beat til spreading consistancy is
reached.
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Betsy, NY (4:36:43 pm) :
Kathy, MA - A chart of apple varieties and their uses:
http://michiganapples.com/usetable.html
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