Submitted by: Kellee
Ingredients:
1 jar of grape leaves, drained & rinsed
1 ½ cups whole grain white rice, washed
1 cup fresh parsley, chopped
½ cup mint leaves
4 cups small tomatoes, chopped & drained
1 onion, minced
2 fresh lemons
1 can chick peas, chopped
Directions:
Wash and drain rice. Mix rice, parsley, mint, tomatoes, onion, juice of 1 lemon, and chick peas. Place about 1 tablespoon of rice mixture on the veined side of each grape leaf. Fold in the sides and roll into a cigar shape.
Prepare a large pot by placing an inverted plate at the bottom; this protects the grape leaves from direct heat when steaming. Place grape leaves evenly in rows & layers, crisscrossing each layer. Add just enough warm water to cover the first layer of grape leaves. Add the juice of 1 lemon to the water. Bring to boil, then reduce to low heat and cook for about 30 minutes. Check water level often and add more as necessary.
Serve with pita bread, plain yogurt, and sweet onion.
March 25, 2009
Creamy Veggie Fondue
Submitted by: Kellee
Ingredients:
• 1/4 cup milk
• 1/4 cup white wine
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup chopped green onions
• 1/4 cup frozen chopped spinach, thawed and drained
• 1 teaspoon ground dry mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon coarsely ground black pepper
Directions:
1. In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
2. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
3. Transfer mixture to a double boiler or fondue pot to keep warm while serving.
Serve with apples, French bread, carrots, cauliflower, etc.
Recommendations:
Add the milk last, so that it doesn’t curdle.
A bit of lemon juice helps with the stringiness of the cheese
Instead of wine, use beer for a ‘beer’ fondue
Artichoke hearts or salsa could be added for a different flavor
Ingredients:
• 1/4 cup milk
• 1/4 cup white wine
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup chopped green onions
• 1/4 cup frozen chopped spinach, thawed and drained
• 1 teaspoon ground dry mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon coarsely ground black pepper
Directions:
1. In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
2. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
3. Transfer mixture to a double boiler or fondue pot to keep warm while serving.
Serve with apples, French bread, carrots, cauliflower, etc.
Recommendations:
Add the milk last, so that it doesn’t curdle.
A bit of lemon juice helps with the stringiness of the cheese
Instead of wine, use beer for a ‘beer’ fondue
Artichoke hearts or salsa could be added for a different flavor
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