1 lg Container sour cream

1 c Walnuts, coarsely chopped

1 Jar chutney

Mix together; chill.
Best served with “Chippers”.

2 tb Peanut oil

1 1/2 tb Grated fresh ginger

2 md Garlic cloves, pressed

2 Tofu cakes, crumbled

1/2 c Finely chopped scallions

2 ts Dark sesame oil

2 tb Tamari soy sauce

50 Wonton wrappers

Bowl of lukewarm water Cornstarch for dusting Heat peanut oil in
a wok.
Sizzle the ginger & garlic briefly then add tofu &
stir-fry for a few minutes.
Add scallions, sesame oil & tamari
& stir well.
Set aside to cool.
Set up a work area with wonton
wrappers, water & cornstarch.
Place a wrapper in front of you
in a diamond position.
Drop a heaping teaspoonful of filling in the
centre of the wrapper.
Moisten all 4 edges with water & pull
the top corner down to the bottom, folding the wrapper over the
filling to make a triangle.
Press edges firmly to make a seal.
Bring left & right corners together above the filling.
Overlap
the tips of these corners, moisten with water & press together.
Place completed wrapper on the corn-starch platter & continue
till all wrappers are used.
FOR SOUP: Drop wontons into boiling
water & cook for 5 minutes.
Drain.
TO FRY: Heat 2 to 3 cups of
oil in a wok till hot.
Deep fry wontons in batches till golden, 2
to 3 minutes on each side.
Drain.
Serve with dipping sauce or duck
sauce.
Uncooked wontons will keep in the freezer for a good 2
months if well wrapped.
Thaw before frying, but they can be boiled
straight from frozen & cooked 2 minutes longer.
“Sundays at
Moosewood Restaurant Cookbook”

2 lg Heads fresh garlic,

Separated into cloves and Peeled 2 T Oil

1/4 c Chopped red onion

1 cn 4 oz.
chopped green chiles

1/3 c Sliced pimento-stuffed olive

1 1/2 c Grated pepper Jack cheese

Chopped cilantro Chopped green onion tops Coat garlic cloves
with oil and bake in 375-degree oven for 30 minutes, or until soft
and golden.
Cover metal baking pan (approximately 9 x 12 inches)
with overlapping tortilla chips.
Distribute garlic, onion, chiles
and olives evenly over the chips.
Cover with cheese and bake at 400
degrees for 5 minutes or until cheese melts.
Top with cilantro and
green onion and serve.

In a bowl combine the cabbage, beef, scallions, garlic, soy sauce,
sesame seeds, sesame oil, pepper and 1/4 tsp salt and mix
thoroughly.

To make each dumpling, place 1 1/2 teaspoonful filling in the
center of a wrapper using two spoons.
Fold the wonton wrapper in
half to form a semi-circle (if using round wrappers) or a triangle
(if using square wrappers).
Seal the edges by moistening them with
a little water and pinching them.
You may freeze the dumplings at
this point on a cookie sheet or continue to use them by frying,
steaming or in a soup.

To Fry: Heat oil in a wok or frying pan to 360 degrees.
Fry about
10 at a time for 3 minutes or until golden.

To Steam: Arrange on lightly oiled plate, but do not let them touch
each other.
Pour about 2 inches of boiling water into a wok, set
the plates in the steamer and set the steamer in the wok.
Cover the
steamer and cook over medium heat for 20 minutes.

Skillet Method: In a 12 inch skillet heat 2 tablespoons of oil
until hot.
Fill the skillet with mandu, making sure that they do
not touch.
Cook until the bottoms brown; about 1 minute.
Add 1/3
cup water or beef broth to the skillet and cover and cood for about
10 minutes.

Serve Yakimandu with Dipping sauce.

6 tb Olive oil

1 c Onion, finely chopped

1/3 c Long grain rice

3/4 c Water

1/2 ts Salt

Black pepper, freshly ground 2 tb Pine nuts

2 tb Dried currants

40 ea Grape leaves, preserved

2 tb Cold water

Lemon wedges In a heavy 10″ to 12″ skillet, heat 3 tablespoons
of the olive oil over a moderate heat until a light haze forms
above it.
Add the onions & cook for 5 minutes, stirring
frequently, until they are soft & transparent but not brown.
Add the rice & stir constantly for 2 to 3 minutes, or until the
grains are coated with oil.
Do not let them

brown.
Pour in the water, add the salt & a few grindings of
pepper & bring to a boil over high heat.
Reduce the heat to
low, cover tightly, & simmer for about 15 minutes, or until the
rice is tender & has absorbed all the liquid.
In a small
skillet, heat 1 tablespoon of the remaining olive oil & in it
cook the pine nuts until they are a delicate brown.
Add them to the
rice, then stir in the currants.
In a large pot, bring 2 quarts of
water to a boil over high heat.
Drop in the grape leaves and
immediately turn off the heat.
Let the leaves soak for 1 minute,
then drain them in a sieve and plunge them into a bowl or pan of
cold water to cool them quickly.
Gently separate the leaves and
spread them, dull sides up, on paper towels to drain.
Layer the
bottom of a heavy 2 to 3 quart casserole with 10 of the leaves.
Stuff each of the remaining 30 leaves with about 1 tablespoon of
the rice mixture.
Stack the stuffed leaves, side by side and seam
sides down, in layers in the casserole and sprinkle them with the
remaining 2 tablespoons of oil and the cold water.
Place the
casserole over high heat for 3 minutes, reduce the heat to low and
simmer, tightly covered, for 50 minutes.
Then uncover and cool to
room temperature.
To serve, arrange the stuffed grape leaves
attractively on a platter or individual plates and garnish with
lemon wedges.

10 Yellow bell peppers, cut

Lengthwise into thirds 10 Red bell peppers, cut

Lengthwise into thirds 1 c Plus

2 tb Olive oil

5 tb Fresh lemon juice

5 Garlic cloves, pressed

Salt and freshly Ground pepper 3 cn Albacore tuna packed in

Water, drained 1/2 c Chopped fresh parsley

5 tb Drained capers

Fresh parsley sprigs Imported black olives (such as Kalamata or
Nicoise) Arrange pepper skin side up in broiler pan (in batches if
necessary) and broil until blackened.
Wrap in paper bag and let
stand 10 minutes to steam.
Peel and pat dry.
Mix olive oil, lemon
juice and garlic in large bowl.
Season with salt and pepper.
Add
peppers and marinate at least 30 minutes.
(Can be prepared 1 day
ahead.
Cover and refrigerate.
Bring to room temperature before
continuing.) Drain peppers, reserving marinade.
Combine tuna,
chopped parsley and capers in another bowl, breaking up tuna with a
fork.
Mix in enough reserved marinade to season to taste.
Season
with salt and pepper.
Place 1 tablespoon tuna mixture on inside of
each piece of pepper at one end.
Roll up.
Arrange seam side down on
serving platter.
Pour remaining marinade over rolls.
(Can be
prepared 6 hours ahead.
Cover and refrigerate.) Garnish with
parsley sprigs and olives before serving.
16 appetizer
servings.