strickln@ihlpa.UUCP (Stricklen) (11/25/85)
I read the following recipes in the food section of the newspaper and decided to try them. Both were quite delicious. Bulgar-stuffed cabbage rolls with spicy tomato sauce 2 c. bulgar (cracked wheat) 1 large head cabbage 2 T. butter 1 c. EACH diced onions, mushrooms, celery, cabbage, raisins 1/2 t. EACH nutmeg, allspice 1 t. EACH salt, pepper 1 3 oz. pkg. cream cheese 1 egg, slightly beaten 2 t. dried dill grated rind of 1 lemon 2 T. lemon juice 1/2 c. EACH water, white wine Sauce ingredients: 1 T. olive oil 1 T. minced garlic 1 16 oz. can stewed tomatoes 1 15 oz. can tomato puree 1 c. chili sauce 2 bay leaves 1 t. EACH salt, basil, thyme 1/2 t. black pepper 1/4 t. cayenne pepper 1 c. green pepper, coarsely chopped 1/2 c. onion, coarsely chopped 2 T. lemon juice Bring 2 quarts water to boil. Remove from heat. Add bulgar. Let stand 15 min. until tender. Drain, removing as much water as possible. Squeee with hands. Remove core from cabbage. Add cabbage to enough boiling water to cover in a large non-aluminum Dutch oven. Cook, removing leaves as they become tender. Collect 12 leaves. Put leaves in bowl of ice water to stop cooking. Chop remaining cabbage leaves. Save 1 cup. Melt butter in skillet over high heat. Add onions, mushrooms, celery, chopped cabbage and raisins. Cook, stirring occasionally, until vegetables are crisp-tender, about 5 min. Pour off any liquid that might have accumu- lated. Add bulgar, nutmeg, allspice, salt, pepper and cream cheese and cook over low heat until cheese melts. Remove from heat -- add egg, dill, lemon rind and lemon juice. Heat oven to 350 degrees Fahrenheit. Drain cabbage leaves and pat dry. Put about 1/4 c. bulgar filling in center of each leaf. Roll, tucking edges under filling. Secure with toothpicks. Put seam side down in butter 13 x 9 baking dish. Pour water and wine around rolls. Cover and bake until heated through, around 30 min. Meanwhile, for tomato sauce, heat oil in large skillet. Add garlic and cook for 1 min. Stir in remaining sauce ingredients, except green pepper, onion and lemon juice. Simmer 15 min. Add green pepper and onion; simmer 5 min. Remove from heat. Stir in lemon juice. Taste and adjust seasonings. Remove cabbage rolls to serving platter. Pour some tomato sauce over rolls. Pass the remainder. Bourbon-glazed carrots 2 T. butter 1/2 c. minced shallots 1 lb. carrots, peeled and sliced into 1/2" rounds 1 1/2 c. water 1 T. honey grated rind of one orange 1/8 t. nutmeg 2 t. bourbon 1/4 t. EACH salt, pepper 1 T. minced fresh parsley Melt butter over medium-low heat in a medium saucepan. Add shallots; cook just until transparent, about 1 min. Add carrots and water. Cook, covered, until crisp-tender; about 10 to 15 min. Drain; add honey, orange rind, nutmeg, bourbon, salt and pepper. Cook over medium-high heat about 1 to 2 min., stirring constantly to coat. Remove from heat, add parseley and toss. Put in serving bowl. Steve Stricklen AT&T Bell Laboratories ihnp4!ihlpa!strickln