4 : qt Medium cucumbers, unpeeled,
- : - sliced 1/4-1/2" thick
6 : c White onions, sliced
1 : 2/3 c Green peppers, sliced
3 : Garlic cloves
1/3 : c Pickling salt
Cracked : Cracked ice
4 : c Sugar
3 : c Cider vinegar
2 : tb Mustard seed
1 : /2 ts Turmeric
1 : /2 ts Celery seed
1 : lb Fully cooked smoked sausage,
- : - cut in 2-inch chunks
6 : sm Red potatoes, unpeeled, and
- : - quartered
1 : sm Onion, cut into 8 wedges
14 : 1/2 oz Can stewed tomatos undrained
1/8 : ts Pepper
1/2 : md Cabbage, cut in 6 wedges
1 : md Onion; Chopped (About Cup)
3 : Cloves Garlic; Minced Or
-Pressed : -Pressed
2 : ts Olive Oil
28 : oz Undrained Canned Tomatoes
2 : ts Dried Basil Or
2 : 1/ tb Chopped Fresh Basil
1/4 : ts Dried Oregano Or
1/2 : ts Chopped Fresh Oregano
1 : tb Chopped Fresh Parsley
Salt : Salt And Black Pepper; To
-Taste : -Taste
Crust: : Crust:
2 : c Flour
1 : Stick butter
4 : tb Ice water
1/2 : ts Salt
Filling: : Filling:
2 : c Baked, mashed pumpkin (baked
-from : -from scratch)
4 : Eggs
2 : tb Karo syrup
1/2 : c Sugar
2 : ts Vanilla
1 : ts Cinnamon
1/2 : ts Nutmeg
1 : ds Salt
Topping: : Topping:
3/4 : c Walnut halves
1 : /2 ts Butter
8 : md Carrots
1/4 : c Mango chutney or peach
-chutney : -chutney
1 : /2 tb Butter; melted
1/2 : ts Curry powder
1/2 : ts Ground cinnamon
1/2 : ts Ground cumin
1/2 : ts Salt
2 : tb Lime juice
0: * Arrowroot or cornstarch may be used instead of kuzu Split filets and lay flat on a dry work surface
1: The key to this recipe is very fine julienne vegetable pieces, so that the fish isn't overpowered by the stuffing
2: Lay the split filet on the work surface, with a short end closest to you
3: Place a small amount of each of the vegetables, crosswise across the end closest to you
4: Gently roll the fish around the filling and secure it with a toothpick at the end
5: Repeat with balance of filet pieces
6: Arrange roll-ups in a small skillet, cut side up
7: Arrange any leftover vegetables around the roll-ups
8: Add enough spring water to cover 1/4 of the filet pieces
9: Cover and bring to a boil over medium heat
10: Reduce heat and simmer 5-7 minutes, until fish is just opaque
11: While fish cooks, prepare the shiitake sauce
12: Heat oil in a skillet and saute shiitake with mirin and a splash of soy sauce for 3-4 minutes
13: Add water, bring to a boil and cover
14: Reduce heat and simmer 5-7 minutes until shiitake are soft
15: Season lightly with soy sauce and simmer 2-3 minutes more
16: Pool shiitake sauce in individual serving plates and arrange two roll-ups in the center, surrounded by some of the extra julienned veggies
17: Serve garnished with fresh lemon slices
18: NOTES : This is a really pretty dish to serve
19: The delicate, almost translucent flesh of the fish is gently rolled around bright-colored julienned vegetables and served on a pool of rich, shiitake sauce
20: Any thin, white fish may be substituted
21: Recipe by: Cooking the Whole Foods Way, Christina Pirello Posted to EAT-LF Digest by "Ellen C
22: " <ellen@elekta
23: com> on Sep 10, 1998, converted by MM_Buster v2
24: 0l
25: