Recipe: Assorted Recipes (5) - 09-26-97 Recipe Swap (updated)

5 ASSORTED RECIPES
Recipe Swap - September 26, 1997

RECIPES IN THIS FILE:
Cabbage Patch Stew
Lentil and Wheat Berry Salad
Wheat Berry Tomato Salad
Ancient Grain Salad
Blackberry Jam Cake

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CABBAGE PATCH STEW
Source: Glenn/Sharon Gorman, 1994
Makes 6 servings

1 pound ground chuck
1 medium onion, diced
1/2 cup diced celery
1/4 cup diced green bell pepper (optional)
1 (16 ounce) can stewed tomatoes
1 (10 3/4 ounce) can condensed cream of tomato soup
2 cups water
1 1/2 cups coarsely chopped cabbage
1 teaspoon salt
1 to 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, if using; cook several minutes.

Stir in stewed tomatoes, (undiluted) soup, water, cabbage, salt, pepper, chili powder and brown sugar. Heat to boiling. Reduce and simmer until cabbage is tender.

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LENTIL AND WHEAT BERRY SALAD
Source: Jennifer Herl, 1994

1 cup wheat berries
2 cups water
1/2 cup lentils (this was all i had on hand - more would be better)
1 cup water
Assorted vegetables*
Herbs
Fatfree dressing

Put wheat berries and 2 cups water in a saucepan, bring to a boil, reduce heat, cover and simmer 45 minutes 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 wheat berries are done, drain any excess water, put into large bowl and chill while you cut up vegetables.

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.

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.)

*Vegetables can vary according to what you have on hand. I used: Yellow summer squash
Green bell pepper
Sweet onion
Peas (I used frozen peas, straight from the bag - they helped chill the lentils and wheatberries while thawing)
Mushrooms
Parsley (1 to 2 Tbsp chopped fresh)
Basil (1 Tbsp chopped fresh)
(I would have added some chopped tomato, but we were out.)

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WHEAT BERRY TOMATO SALAD
Source: The Complete Whole Grain Cookbook by Carol Gelles

2 cups cooked wheat berries (cooled)
2 cups chopped fresh tomato
1/2 cup chopped red onion
Salad dressing (your favorite)

Toss ingredients together, serve with your favorite dressing

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ANCIENT GRAIN SALAD
Source: Canadian Living magazine, March 1995 (in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada)
Makes 4 servings

1/4 cup bulgur
1 cup boiling water
2 cups water, divided use
1/4 cup millet
1/4 cup quinoa, rinsed
1/4 cup dried cranberries (or dried blueberries or raisins)
1/2 cup chopped fresh parsley
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup peeled and chopped apple
FOR THE LEMON VINAIGRETTE:
2 tbsp lemon juice
2 tbsp minced fresh garlic
1 tsp Dijon mustard
1/4 tsp salt
Ground black pepper, to taste

In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes, then 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 the remaining 1/2 cup water to boil; add dried cranberries (or dried blueberries or raisins) and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving the water.

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

To prepare the Lemon Vinaigrette, whisk together lemon juice, oil, reserved cranberry water, garlic, mustard, and salt and pepper to taste. T

Toss with vinaigrette with the salad.

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BLACKBERRY JAM CAKE
From: Carrie, CA

1/2 cup sugar
1/4 cup butter or margarine, softened
2 large eggs
1 cup unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground cloves
1/3 cup buttermilk or sour milk
1/2 cup seedless blackberry jam or preserves
1/4 cup chopped walnuts
Carmel Icing (recipe follows)

Preheat oven to 350 degrees F. Grease and lightly flour a (9x9x2-inch) baking pan.

Cream together sugar and butter. Beat in eggs; set aside.

Stir together flour, baking soda and spices. Add to creamed mixture alternately with buttermilk, beating until well blended after each addition.

Fold in blackberry jam and nuts leaving swirls of jam. (DO NOT OVERMIX). Turn into prepared pan.

Bake at 350 degree F for 25 minutes or until done. Cool completely.

Frost with Carmel Icing.

CARMEL ICING

2 tbsp butter or margarine
1/2 cup packed brown sugar
3 tbsp milk
1 3/4 cups sifted powdered sugar

Melt butter in a small saucepan. Stir in brown sugar; cook, stirring constantly, until mixtures bubbles. Remove from heat and cool for 5 minutes.

Stir in milk, then blend in powdered sugar. Beat until spreading consistency is reached.