Dolmas

Dolmas

1 pound Ground Lamb
2 cups Onion, Minced in Processor --
1/3 cup Olive Oil
1/2 cup Long Grain Rice -- Uncooked
2 tablespoons Fresh Parsley -- Finely chopped
2 tablespoons Fresh Dill -- Chopped
2 tablespoons Fresh Mint -- Finely chopped
1/4 cup Pine nuts -- Roasted
1 teaspoon Salt
1/4 teaspoon Pepper
4 cups low sodium chicken broth
8 ounces Grape Leaves
1 each Lemon

In food processor fitted with metal blade, chop onion then herbs.

Saute onion in olive oil until translucent. Put in large bowl with
remaining ingredients (except grape leaves and chicken broth) and mix
thoroughly. Drain grape leaves and drop into boiling water for 2 - 4
minutes. Remove from water, separate and dry. Put 1 T. meat mixture on
each leaf and roll. Put any leftover leaves on bottom of skillet.

Place dolmas in 2 layers in pan. Squeeze lemon over. Cover with layer
of leaves (if you have enough). Cover with chicken stock. Weigh down
with heatproof plate and cover. Simmer about 1-1/2 hours. Best served
at room temp.

East Indian Snack

East Indian Snack

5 ounces can crisp Chinese noodles
6 1/4 ounces package salted cashew nuts
2 cups Rice Chex®
1/8 cup toasted coconut
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 cup melted butter
1 tablespoon soy sauce

In mixing bowl or slow-cooking pot, mix together noodles, cashews, Rice
Chex, and coconut. Sprinkle with curry and ginger. Add butter and soy
sauce. Toss until well mixed. Cover and cook in slow-cooking pot on
low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as
appetizer or snack.

EGG MOUSSE

EGG MOUSSE

6 Eggs -- hard-boiled
5 ounces Chicken stock
1 teaspoon Gelatine
1 C Cream -- whipped
1 tablespoon Worcestershire sauce
Paprika
2 teaspoons Anchovy essence
Salt

Finely chop the egg whites. Sieve the egg yolks.

Add gelatine to chicken stock and heat until it dissolves. Cool and
allow mixture to begin to set. Put stock and seasoning into whipped
cream. Fold in yolks and whites, place in dish and chill. Decorate and
serve.

Eggplant Caviar

Eggplant Caviar

3 Eggplants
3 Garlic cloves -- minced
1/3 cup Olive oil
1 tablespoon Minced parsley -- (or Onion, Basil or Anchovies)
1 Lemon -- juice only
Salt and pepper

This makes a dip that is delicious on raw vegetables or spread on
French bread, and is good as an appetizer, snack or light lunch.

HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from
the flame. Broil for 50 minutes, turning once, until very soft. Scoop
out the flesh and discard the seed strips. Pass through the coarse
blade of a food mill or coarsely mash by hand. Add garlic to taste (be
careful, the taste becomes stronger with time). Beat in the olive oil.
Add the parsley, lemon juice, salt and pepper.