Recipes Included On This Page New England Lobster Roll No Flour Chickpea Cake No Yeast Bulger Rolls with Onions and Raisins - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * New England Lobster Roll Recipe By : Helene Siegel and Karen Gillingham Serving Size : 2 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1 1/4 pound lobster -- steamed or boiled 4 tablespoons butter Lemon juice 2 hot dog buns -- toasted Shredded lettuce -- optional Radish slices -- optional 1 tablespoon lemon juice Remove the tail and claw meat and cut into large chunks. Melt the butter in a medium skillet over moderate heat. Add the lobster and cook until heated through and thoroughly coated with butter, about 2 minutes. Sprinkle with lemon juice. Divide and spoon into warm buns. Top with lettuce and radishes if desired and serve with plenty of napkins. Source : "Totally Lobster Cookbook; ISBN 0-89087-822-6" S(MC Formatted by Dee): "" Copyright : "© 1997 by Helene Siegel and Karen Gillingham" Contributed to the FareShare Gazette by Dee; 11 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 584 Calories; 28g Fat (43.5% calories from fat); 57g Protein; 24g Carbohydrate; 1g Dietary Fiber; 332mg Cholesterol; 1315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 5 Fat. * Exported from MasterCook * No Flour Chickpea Cake Recipe By :USA Dry Pea and Lentil Council Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups canned USA chickpeas -- drained and rinsed, any loose skins discarded 4 eggs 1 cup sugar 1/2 teaspoon baking powder 1 lemon -- juice and grated peel Confectionery sugar Preheat oven to 350F. Place drained beans in the work bowl of a food processor and puree. Add the eggs, sugar, baking powder and lemon zest to the puree and pulse processor a few times just to combine ingredients well. Butter a 9-inch cake pan. Cut a round of waxed paper to fit bottom of pan, set it in place and butter top side. Pour in batter. Bake on center rack of oven for 45 minutes or until a knife inserted in the center comes out dry. Set on a wire rack to cool. After 15 minutes, remove cake from pan and allow to cool to room temperature. Before serving, squeeze lemon juice over the cake and sprinkle generously with confectioner's sugar. Serves 10 USA Dry Pea and Lentil Council http://www.pea-lentil.com/recipes/categories.html Contributed to the FareShare Gazette by ChupaBabi; 29 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 2g Fat (14.7% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * No Yeast Bulger Rolls with Onions and Raisins - Vegan Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-02 Feb 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely ground bulger wheat -- rinsed and drained 4 cups water 1 tablespoon olive oil 1 teaspoon salt 2 teaspoons cumin 1/4 teaspoon ground cardamom -- (optional) 1 cup whole wheat flour -- (1 to 1 1/2 cups) 1/2 cup raisins 1 medium onion -- chopped Place the bulger, water, olive oil and salt in a pot. Bring to a boil, and skim off any foam or particles that float to the top. Lower heat to medium and cook until water is absorbed, about 5-8 minutes. Stir occasionally, to prevent bulger from sticking to the bottom of the pot. Remove from heat and stir in 1 teaspoon cumin. Let cool until bulger can be easily handled. Add the flour and knead with the hands, pressing against the sides of the pot, until the mixture easily sticks together and is firm enough to form rolls. Set aside. Heat enough olive oil to cover the bottom of a small skillet. Fry the onions till golden brown. Add the raisins and cook an additional minute, stirring constantly. Cool. Stir in the other teaspoon of cumin and the ground cardamom, if desired. Mix well. Form the bulger mixture into 24 elongated rolls, wetting your hands in cold water occasionally to aid the process. Holding one roll in the palm of the hand, and using the index finger of the other hand, make an indentation along the length of the roll, leaving space at the top and bottom. Place a scant teaspoon of the onion-raisin filling along the indentation, and seal by pinching the sides together. Roll between the palms of the hands so that the roll is again uniform. Note: Patties or burgers may also be made if desired: Make a ball, form a whole in the center with your index finger, add filling, close up and flatten. Place on a greased baking sheet and bake in a preheated 350F oven 35-45 minutes, till golden brown, turning once. Or if you prefer, fry in olive or sesame oil till browned on both sides. By : Helen for DLTK http://216.198.202.5/recipes/bulgar_rolls.htm Contributed to the FareShare Gazette by ChupaBabi; 28 February 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; 1g Fat (17.9% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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