Meatess and Dairyless
Meatless with Dairy
MEATESS AND DAIRYLESS
CAVIAR (Russian Peasant's Ikra)
Boil eggplant until tender or pierce skin and bake at 350° for 1 hour. Cool. Remove skin and chop or blend very fine. Sauté onion with garlic and green pepper in oil. Add tomato and cook until soft, stirring constantly. Add eggplant and cook for 10 minutes over a low flame. Add salt, pepper and lemon juice to taste. Chill. Serve as hors d'oeuvre place in a bowl surrounded by party rye.
CURRIED PARSNIP LATKES
Preheat oven to 450°. Lightly oil two baking sheets. Grate parsnips and toss together with flour, spices, salt and pepper. Add egg and 1 tsp. oil. Mix. Drop by rounded Tablespoons onto baking sheets. Bake about 10 minutes. Turn over and bake about another 5 minutes.
CURRIED SWEET POTATOES
Fr. Kryil Riggs
Place sweet potatoes in a pot of cold water (should be covered with about 1" of water). Add salt and boil, then simmer for about 8-12 minutes. Drain well. Meanwhile, combine apricots and raisins in a small bowl and pour over them 1 cup of boiling water. Let sit about 10 minutes. In a large, deep skillet, cook the onions in oil. Add curry powder and cook about 2 more minutes, until the smell changes. Add cooked sweet potatoes, apricots, raisins, and liquid from the fruits. Season with salt and pepper. Heat stirring gently, until heated through.
Cook and drain broccoli. Melt one stick of margarine and cheese in microwave for 1-½ minutes (on high) or, until pourable. Put broccoli in casserole dish, pour cheese and margarine mixture over it. Crumble crackers, melt second stick of margarine. Sprinkle crumbs over broccoli. Drizzle melted margarine over crumbs. Bake far 30 minutes at 325°. If doubling recipe only double broccoli and cheese.
Place the eggplant in a baking g dish and bake at 375° oven for 40 to 50 minutes or until very soft. When cool enough to handle, peel eggplant and cut into chunks. Place eggplant, onion, tomatoes and garlic in a blender and process until mixture is a chunky puree. May also be mixed by hand. Stir in vinegar, sugar, and enough oil to give dip a glossy sheen. Chill at least 2 hours. Serve on bread. Note: The flavor of the onion and the garlic in this dip are strong. For milder flavor, sauté onion and garlic in a little of the olive oil before adding to eggplant.
JEAN MOKIBER'S GAZPACHO
Mix all ingredients, chill and serve cold.
GRILLED GREEN TOMATOES
Fr. Kryil Riggs
Slice tomatoes. Whisk together remaining ingredients. Spread on both sides of the tomatoes and let marinate for a little while. Grill.
Boil carrots and cook carrots slightly, so they are still "crunchy". Drain. Slice onion and pepper into rings. Add to carrots. Mix all other ingredients and pour over hot carrots, onion and pepper. Stir to mix. Refrigerate until cold.
Barely cover carrots with water and boil until tender - crisp (10 minutes). Drain. Over low heat in a sauce pan, combine remaining ingredients. Boil for 5 minutes. Pour hot syrup over drained carrots; cool and chill overnight. Serves 8.
In a 5 qt. Dutch oven, cook quartered and sliced onions in oil until limp. Add quartered and sliced peppers and cook a few minutes. Add diced tomatoes, paprika salt and pepper. Tomatoes will disappear. Cook a few minutes longer until peppers are cooked but not falling apart.
MEATLESS VEGETABLES WHICH INCLUDE DAIRY
Clean carrots and cut into pieces of approximately the same size and thickness. Cover with water and cook until a thin knife goes easily through the carrots. Do not overcook. Drain. In the same pot, melt the butter and add the sugar and ginger. Return carrots to the pot and cook, turning carrots over for a few minutes until the butter, sugar and ginger have coated all carrots. Sprinkle with parsley before serving.
OVEN FRIED POTATOES
Arrange potato wedges (peel side down) in baking pan. Mix remaining ingredients and brush over potatoes. Bake in preheated 375° oven for 45 minutes or until golden brown and tender, brushing occasionally with mixture.
STUFFED ITALIAN ARTICHOKES
Anthony Dauro/Andrea Dauro
Cut off stems of artichokes. Cut off ½ of the peak of the artichoke. Turn the artichoke over and pound on table to loosen leaves. Turn upright again and separate and open the leaves as much as possible. Take slivers of garlic, parsley sprigs and Romano cheese and randomly place deep into the leaves of the artichokes. Mix together bread crumbs, chopped parsley, egg and salt and pepper. Pour the bread crumb mixture evenly over all artichokes and keep opening the leaves to help get the mixture deep into leaves. Place the artichokes onto a large soup pan, put in enough water to come 1" below the top of the artichokes. Pour 1-½ tbs. olive oil evenly over each artichoke. Bring to a boil, cover, and then simmer approximately 45 minutes. Artichokes should be done when the leaves are easily pulled off.VEGETABLE QUICHE
Prepare pie crust mix following package directions. Bake in 450° oven for 8 minutes and then cool slightly. Lower temperature in oven to 325°. Sauté onion, pepper and garlic in margarine in skillet until soft. Remove from heat and cool slightly. Beat eggs in large bowl until frothy. Stir in sautéed mixture, cheese, salt, pepper, marjoram and vegetables. Pour mixture into crust. Bake in moderate oven for 40 minutes until center is firm. Let stand 10 minutes before serving.
Mix all ingredients given in order, except Bisquick. When mixture is mixed well, add Bisquick and mix well again. Pour into greased 9 x 12 pan and bake at 350 ° for 25 to 30 minutes. Cut into squares and serve hot or cold.