Stuffed Grape Leaves

From: Food and Wine, April 1998

Prep and cook time: approx. 30-45 minutes
Makes 8 servings

Ingredients:

1 stick unsalted butter
2 large red onions, minced
1 1/2 lbs. ground veal
1 cup medium grain rice (valencia is fine)
1/4 cup chopped dill
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. ground pepper
1 jar (16 oz.) brined grape leaves, drained and rinsed
2 cups water
1/2 cup lemon juice
Cilantro sprigs and plain yogurt for serving

IN a large skillet melt 4 tbsp. of the butter over medium heat. Add the onions and cook till softened, about 8 minutes. Let them cool to room temperature.

IN a large bowl mix the onions in with the veal, raw rice, dill, parsley, salt and pepper until completely combined.

SPREAD the grape leaves, vein side up, on a work surface. Separate the larger leaves and piece together the smaller ones, overlapping the edges to equal the larger pieces.

SET two tbsp. of the onion mixture in the center of each leaf. Pull the leaf up and over the filling and rollup, folding the sides as you go.

IN a large saucepan over medium to high heat, melt the 4 remaining tbsp. of butter in the water and lemon juice. Remove pan from heat.

PLACE the rolls in the pan in a wheel-like pattern in two layers. Set a heat proof plate on the rolls to keep them submerged in the mixture. Cover and cook over moderate to high heat for 20 minutes then simmer over low heat until all the liquid has been absorbed; about 10 minutes.

SERVE hot or warm. Garnish with the coriander sprigs and yogurt.

Glazed Sausage Bites

Makes 2 dozen

1 lb. bulk pork sausage
1 egg
1/2 cup saltine or butter flavored cracker crumbs
2 tbsp. milk
1/2 tsp. ground sage
1/2 cup water
1/4 cup ketchup
2 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. vinegar

IN a bowl combine sausage, egg, cracker crumbs, milk and sage. Mix well. Shape into 1-inch balls.

IN a skillet over medium heat, brown the meatballs then drain.

COMBINE remaining ingredients mixing well. Add to the skillet and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until center of meatballs are no longer pink.

Corn and Bacon Casserole

6 bacon strips
1/2 cup chopped onion
2 tbsp. all-purpose flour
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 cup (8 oz.) sour cream
3 1/2 cups fresh or frozen whole kernel corn
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives

IN a large skillet, cook bacon until crisp. Drain, reserving 2 tbsp. of drippings. Crumble bacon, set aside.

SAUTE onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir one minute more.

REMOVE from heat and stir in sour cream until smooth.

ADD corn, parsley and half of bacon, mix well.

POUR into a 1 quart baking dish. Sprinkle with remaining bacon.

BAKE uncovered at 350 degrees for 20-25 minutes or until heated through. Sprinkle with chives.

Makes 6-8 servings.

from: Taste of Home, June/July 1995

Sausage-Apple Stuffing

I love apples and I love sausage. I found a recipe that combines both.

from: Food & Wine, November 1998

Makes about 10 cups

4 1/2 tbsp. unsalted butter
6 celery stalks, finely chopped
3 medium onions, finely chopped
1 1/2 lbs. sweet Italian sausage, removed from casings and crumbled
9 cups cubed (1 in.) day old Italian bread (about one large loaf)
36 pitted prunes, coarsely chopped (10 oz)
3 medium golden delicious or granny smith apples, peeled, cored and coarsely chopped
1/3 cup parsley, finely chopped
1/4 cup sage, finely chopped
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cup turkey stock

PREHEAT oven to 425 and generously butter 2 medium baking dishes (at least 2 inches deep).

MELT butter in a large skillet. Add celery and onions and cook over medium heat until softened, about 5 minutes. Add sausage and cook until no longer pink, about 7 minutes.

IN a large bowl toss bread cubes with prunes, apples, parsley and sage. Add the sausage mixture and season with salt, pepper and nutmeg. Add eggs and reserved turkey stock and mix well.

DIVIDE stuffing into 2 prepared dishes.

COVER with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more, until browned on top. Cool before serving.

Herb-Buttered Corn

Since it is that time of year when corn-on-the-cob rules, and since I haven't posted any recipes for awhile, I thought I'd add at least one!

1/2 cup butter or margarine, softened
1 tbsp. minced fresh chives
1 tbsp. minced fresh dill
1 tbsp. minced fresh parsley
1/2 tsp. dried thyme
1/4 tsp. salt
Dash of garlic powder
10 ears of fresh corn, husked and cooked

IN a bowl, combine first seven ingredients, mix well.

SPREAD over each ear of corn.

Garlic Mashed Potatoes

from: Swanson

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes 6 servings

2 cans Swanson's seasoned chicken broth with roasted garlic
5 large potatoes, cut into 1 inch pieces

PLACE potatoes and broth in a saucepan. Over high heat, bring to a boil.

COVER and cook over medium heat 10 minutes or until potatoes are tender.

DRAIN, reserving broth. Mash potatoes with 1 1/4 cup broth. If needed, add additional broth to reach desired consistency.

Black Bean Salad

Makes 6-8 servings.

3 cans (15 oz) black beans, rinsed and drained
2 cups cooked fresh or frozen corn, rinsed and drained
1 green bell pepper, seeded, finely chopped
1 medium red onion, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cupu chopped fresh parsley
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Refrigerate covered for up to 2 days. If making it in advance, add the parsley and cilantro prior to serving. Serve at room temperature.

Easy Cheesy Mashed Potatoes

From: www.kraftfoods.com

Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 8 servings, about 1/2 cup each




2 lbs. Yukon gold potatoes, unpeeled, cubed
1/4 cup milk
2 oz. Velveeta cheese, cut into cubes
1 green onion, sliced thin

PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer for 15 minutes or until potatoes are tender. Drain and return potatoes to saucepan.

MASH potatoes until light and fluffy, gradually adding milk and Velveeta, alternate between the two.

SPRINKLE with onions.