PAT - my recent absence

[Guest guest]

Hi Pat,

 

I am finally beginning to come to terms with the fact that I have lost some

wonderful friends.  I think the sadness regarding their unbelievable pain and

suffering will take a lot longer to work through.

 

Many thanks for your lovely message of support and also for reassuring me that

you and Piers are happy to work as a team of two for a little while

 

Thank you again for your care and understanding.

 

Special hugs from Marie

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Marie, dear, no worries! You were never intended to take on the whole task of

being responsible for this group yourself! That's why I wanted (and did) appoint

two co-owners - to share the load. We'll be fine, thanks. Grown up kids now LOL.

 

Love, Pat

 

---

http://www.vegandonelight.com/spice

http://beanvegan.blogspot.com

http://river-rambles.blogspot.com

" As long as you derive inner help and comfort from anything, keep it. " Mahatma

Gandhi.

 

 

 

 

________________________________

Marie Rieuwers <marierieuwers

 

Tuesday, March 24, 2009 7:17:20 PM

PAT - Re: my recent absence

 

Hi Pat,

 

I am finally beginning to come to terms with the fact that I have lost some

wonderful friends. I think the sadness regarding their unbelievable pain and

suffering will take a lot longer to work through.

 

Many thanks for your lovely message of support and also for reassuring me that

you and Piers are happy to work as a team of two for a little while

 

Thank you again for your care and understanding.

 

Special hugs from Marie

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

This recipe uses white beans instead of meat in stuffed cabbage:

 

 

 

Bean Stuffed Cabbage Rolls

 

From " The Meatless Gourmet " by Bobbie Hinman

 

 

 

1 medium head of cabbage

 

 

 

Sauce:

 

 

 

1 12-oz can tomato sauce

 

1 6-oz can tomato paste

 

1 cup finely chopped onion

 

2 cloves garlic, crushed

 

2 tsp sugar

 

1 tsp dried basil

 

1/4 tsp pepper

 

 

 

Filling:

 

 

 

1-pound can white beans (cannellini or Great Northern beans), rinsed and

drained (or 2 cups of cooked beans)

 

1 cup finely chopped onion

 

1 cup cooked brown rice

 

1 tsp dried oregano

 

1/2 tsp dried basil

 

1/4 tsp salt

 

1/4 tsp pepper

 

 

 

Preheat oven to 350 degrees.

 

 

 

Carefully remove 12 large outside leaves from the cabbage. Place leaves in

a large pot of boiling water and boil 5 minutes. Remove leaves from water,

place in a colander, and run under cold water for a few minutes. Drain.

 

 

 

To prepare sauce: combine all sauce ingredients in a small saucepan. Bring

to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15

minutes.

 

 

 

To prepare filling: place beans in a large bowl. Mash slightly with a fork

or potato masher. Add remaining filing ingredients and mix well.

 

 

 

Lightly oil a 9 x 13 inch baking pan.

 

 

 

Divide filling evenly and place each portion near the base of a cabbage

leaf. Roll leaves up tightly, folding in the sides as you roll. Place

rolls seam-side down in prepared pan. Spoon sauce evenly over rolls.

 

Cover tightly and bake 1 hour.

 

 

 

I like this recipe. I have another one I saved which I have not tied yet,

which looks intriguing. It uses kasha and a lot of interesting spices.

 

 

 

~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.

~.~

 

(my signature) from Maida

 

Please sign the petition to allow pets, link in upper left at

www.petsincondos.org

 

Check out our PSA at http://www.youtube.com/AllowPetsInCondos

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Thanks for that recipe, Maida. I love cabbage rolls. I also like the idea of the

other recipe you mention, specifically the idea of using kasha - which I have

never cooked with, although I do like bulgar so dunno why not. When you try it,

please post it here - and if it has nice spices in it, then it will be even more

welcome because you know how I feel about spice.

 

(And I've filed your recipe under it's various ingredients and in the ethnic

file. All safe for posterity now!)

 

Best, Pat