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January 26, 1996 - Image 131

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-01-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

VEGETARIAN page 128

SPINACH NUTLOAF OR
NUTBURGERS

2 1/4 cups cooked brown rice
1/3 cup ground walnuts
1/3 cup ground sunflower seeds
1/3 cup ground cashew nuts
20 ounces frozen, chopped,
spinach, thawed and squeezed
dry
2 large eggs
1/4 cup soy sauce
1/2 medium onion, chopped
finely
1 & 1/2 cups grated raw chedddar
cheese

Grind the nuts and seeds in a
blender, food processor or rotary
hand grater until they are
finely chopped, about the con-
sistency of very coarse flour.
Combine with all other ingredi-
ents, blending thoroughly with
clean hands.
For the nutloaf: press the mix-
ture into a well buttered 8-inch
square pan. Bake 35 to 40 min-
utes until firm, at 350 degrees.
Serve hot.
For the nutburgers: shape the
mixture into 6 to 8 patties and fry
until brown. Let them cook at
least 10 minutes on the first side,
so they hold together when
turned over.
Yield: 4 to 6 servings
(9 squares ofloaf or 6 to 8 burg-

ers)

NUT-MEAT LOAF

1 cup cooked brown rice
2 cups grated cheddar cheese
1/2 cup wheat germ
1/2 cup fresh bread crumbs
1 cup chopped walnuts
1 cup chopped mushrooms
1 cup finely chopped onion
1/2 cup grated carrot
1/2 cup minced green pepper
5 beaten eggs
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1/2 teaspoon each black pepper,
thyme, marjoram, and sage

Prepare all ingredients, placing
them M. a large mixing bowl. Mix
thoroughly with clean hands or
a wooden spoon.
Preheat oven to 350 degrees.
Butter a 9-inch square baking
pan and press loaf mixture in
evenly. Bake 50 to 60 minutes,
until firm. Serve hot from the pan
topped with Irrestible Mush-
rooms, recipe below.
Yield: 6 servings.

IRRESISTIBLE
MUSHROOMS

1/4 cup water
1/2 pound mushrooms, sliced 114
inch thick
2 tablespoons soy sauce
2/3 teaspoon cornstarch,
dissolved in 2 teaspoons water

Heat the 1/4 cup water in a skil-
let, and when it boils, add the
mushrooms. Saute the mush-
rooms in water for about 3 min-
utes, until they begin to soften
and turn a shade darker in color.
While they cook, dissolve the
cornstarch in the 2 teaspoons of
water.
Add soy sauce to the pan, and

saute the mushrooms about 2
minutes more, or until they are
almost done to your taste. Add
the thickener dissolved in water;
stir until the liquid thickens. Re-
move the pan from the heat and
serve immediately.
Yield: 2 to 4 servings.

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KALE WITH GARLIC AND
PARMESAN

12 cups kale, mid-rib removed,
washed and coarsley chopped,
packed tightly into measuring
cup
6 cloves garlic
1 tablespoon olive oil
1 tablespoon extra-virgin olive
oil
1/4 teaspoon salt
1/4 cup freshly grated Parmesan
cheese

Estimates
Installation

Steam the kale in a huge pot over
boiling water until tender, about
30 minutes.
Slice the garlic cloves, and just
before the kale is done, heat the
olive oil in a wok or skillet and fry
the garlic until it browns. Remove
it from the pan (discard it), re-
serving the oil. Remove the kale
from the large pot and put it in
the hot oil. Toss it thoroughly.
Sprinkle it with salt, add the ex-
tra-virgin olive oil, cover and cook
5 more minutes, tossing several
times. Toss in the cheese, cover,
and cook 3 minutes more. Put it
in a serving bowl and bring it to
the table.
Yield 3 to 4 servings.

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CAROB CHIP COOKIES

1/2 cup butter
1/2 cup honey
1 teaspoon vanilla extract or
natural maple flavoring
12/3 cups whole wheat pastry
flour
2 teaspoons alumunium-free
baking powder
1/2 cup chopped walnuts
1/3 cup dried, unsweetened
coconut
3/4 cup carob chips
1/4 teaspoon salt

Preheat the oven to 350 degrees.
Prepare 2 cookie sheets by
greasing them with a bit of but-
ter. Since the cookies contain a
fair amount of butter them-
selves, each sheet only needs a
bit.
In a small saucepan, combine
the butter and honey. Heat gen-
tly to melt them together, then
remove from the heat; add vanil-
la.
Mix the remaining ingredients
in bowl and blend in the butter
mixture. Drop rounded spoonfuls
of cookie dough onto prepared
sheets, flattening each cookie
slightly. Leave room for spread-
ing.
If you bake two sheets at the
same time, use two oven racks
and rotate the sheets twice, so the
cookies on the bottom rack don't
burn. Bake 10 to 12 minutes, un-
til the cookies are firm and gold-
en. Place on a a wire rack for
cooling.
Yield: about 40 cookies. ❑

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Health

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ENJOY FREE:

• Entertainment
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• Hands-on Exhibits & Activities
• Sports Celebrity Autographing

ADMISSION: CHILDREN $2.00 / ADULTS FREE

Adults will not be admitted without a child,
and children must be accompanied by an adult.

Show the coupon below for 1/2 PRICE

January 28, 1996 - 11 a.m. to 4 p.m.
Palace of Auburn Hills

For more informadon, call (810) 661-7714

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The Detroit News

)

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$ 1 . 0 0

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January 28, 1996

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No hr. to Ina number of crolOren per coupon.

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