The New Laurel's Kitchen

[Guest guest]

Good Shepherd's Pie

Pilaf Avgolemono

Spanish Rice

 

* Exported from MasterCook *

 

Good Shepherd's Pie

 

Recipe By : The New Laurel's Kitchen, page 268

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***TOPPING***

2 cups leftover mashed potatoes

OR 3 medium potatoes

with 1/4 cup milk -- and

and 1/2 teaspoon salt

1 pinch paprika

***FILLING***

1 onion -- chopped big

1 tablespoon oil

1 pound broccoli

1 green pepper -- diced

4 medium carrots -- diced

1/2 teaspoon basil

1 bay leaf

3/4 cup chopped fresh tomatoes

OR 1/4 cup tomato paste

and 1/2 cup water

1 bunch spinach or Swiss chard

1 teaspoon salt

 

Here's a happy home for leftovers. The vegetables will vary according to

the season. A small amount of leftover lentil, pea, or bean soup may be

stirred in with the vegetables to good advantage too;

 

Unless you have leftover mashed potatoes, steam potato chunks or cook them

in fast-boiling water until soft. Mash well, adding milk and salt. Save

the potato water for breadmaking.

 

Cut broccoli into florets and stems. Peel and slice the stems in 1/4 "

rounds. Wash spinach thoroughly and cut into bite-size pieces.

 

Preheat oven to 350F.

 

Saute onion in oil. Add broccoli, green pepper, and carrots, then the

basil and bay leaf. Stir well and add tomatoes. Bring to a boil, cover,

turn heat to low, and simmer for 15 minutes or until vegetables are just

tender. Stir in spinach. Add salt.

 

Put vegetables into a 9 " x 13 " baking dish. Spread potatoes over top and

shake paprika over all. Bake for 10 or 15 minutes, until the potatoes are

piping hot.

 

Serves 4 to 6.

 

 

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* Exported from MasterCook *

 

Pilaf Avgolemono

 

Recipe By : The New Laurel's Kitchen, page 291

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

2 tablespoons whole wheat flour

1/2 cup milk

1/2 cup hot stock or water

1/2 teaspoon salt

1 egg

1/2 lemon -- juice of

1/3 cup Parmesan cheese

4 cups hot cooked brown rice

 

Avgolemono sauce is another fine offering from our Greek friend Sultana.

It goes well on vegetables too, but here it's on rice, for a delicious,

rich-tasting grain dish that's one of our favorites.

 

Make a cream sauce with butter and flour, milk, stock, and salt. Remove

from heat and allow to cool to lukewarm.

 

Beat egg with lemon juice and slowly add to the sauce, stirring constantly.

Return pan to the stove and continue cooking and stirring until the sauce

thickens. Stir in half the cheese and pour sauce over grain. Top with

remaining cheese.

 

Makes about 4 cups, to serve 4 to 6.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Spanish Rice

 

Recipe By : The New Laurel's Kitchen, page 290

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked brown rice

1 onion -- chopped

4 stalks celery

1 large green pepper

2 cloves garlic

1 tablespoon oil

1 teaspoon chili powder

1 teaspoon cumin

1 cup chopped tomatoes

1 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon pepper

 

Rice should be warm.

 

Saute onion, celery, pepper, and garlic in oil. Add chili powder and

cumin. When fragrant, add tomatoes, salt, oregano, and pepper. When

tomatoes are cooked through, stir in the rice.

 

VARIATIONS: For a rich, cheeselike taste, include 1/3 cup cornmeal with the

rice when you first cook it. Then, when making the Spanish Rice, increase

the tomato a little.

 

Top the rice dish with grated jack and/or cheddar cheese, and put in the

oven long enough to melt the cheese.

 

 

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