From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.cooking
Subject: Re: Need uses for Italian bread crumbs
Date: 13 Aug 92 16:10:26 GMT
Organization: University of California, Davis

In article <1992Aug12.213237.10092@scic.intel.com>, lindap@scic.intel.com (Linda Peake) writes:

   [request deleted]

Here's a few for you to try:

SPINACH LOAF WITH MUSHROOM SAUCE

2 lb. fresh spinach (or 3 pkg. frozen)
2 T. butter
1/4 c. minced scallions
3 large eggs
1 c. half-and-half
1/2 c. bread crumbs
3 T. grated Parmesan

Sauce:
3 T. butter
1/2 lb. mushrooms
1 T. flour
1 c. heavy cream (I use 1/2 & 1/2)
salt, pepper to taste
2 T. minced chives

Steam spinach until wilted (or thaw if using frozen). Drain and mince finely. 
Sautd onions in butter.  Add onions to spinach.  Combine eggs with 
half-and-half; mix thoroughly.  Add this and remaining loaf 
ingredients to spinach mixture.  Spoon mixture into greased loaf pan, 
loosely covered, and bake at 350F for 50 minutes. 
Sauce:  Saute mushrooms in butter until nicely browned.  Stir in flour.
Add remaining ingredients, cook until thickened.  Stir constantly.


LENTIL "MEAT" BALLS
(posted on rec.food.veg some time ago)

3/4 cup brown lentils
1.5 cups water
1 egg
1/2 c. grated romano 
2 tsp. oregano
3/4 c. bread crumbs 
1 clove garlic, minced
salt & pepper to taste
1 tsp cider vinegar

Boil lentils for about 1/2 hour until soft.  Put in large-ish size bowl and
mash well.  Add remaining ingredients; mix well.  Refrigerate for
~ 1 hour to thicken.  Form into meatballs (can use an ice cream scoop) with 
wet hands (makes the job easier).  Bake in well-oiled pan at 350F until 
nicely browned.
Use in spaghetti sauce in place of ground beef. I've tried this and found
them to be very tasty.


GARBANZO CASSOULET
Source: Vegetarian Times, January 1992

This recipe is based on a traditional French peasant dish. It's incredibly
tasty!

Beans:
1-1/2 c. dry garbanzos
7 c. water
1 small onion, peeled
4 whole cloves
2 cloves garlic
1-in slice fresh ginger
1 c. cubed carrots

Sauce:
2 T. oil
1 c. chopped onion
1 T. minced garlic
6 med. tomatoes
2 c. tomato sauce
1-1/2 c. water
1 tsp. dry basil
1 tsp. thyme
salt & pepper to taste

Topping:
2 T. oil
1/2 c. parsley
2 c. bread crumbs (you may want to use slightly less than this)
(Also, if you use the seasoned Italian crumbs, eliminate salt
from the sauce recipe and use low-sodium tomato sauce if you
can get it)

Beans:  Soak beans in water overnight.  Drain, then add water to
cooking pot so beans are covered with 1-2 in. of water.  Stick cloves
into peeled onion (left whole). Add to pot along with garlic & ginger.
Bring to boil; reduce heat, cover & simmer for 45 min.  Add carrots;
simmer, covered, for 20 more minutes until beans & carrots are tender.
Drain, reserving cooking liquid. Discard onions, garlic & ginger. Set
aside.  
Sauce:  Heat oil in skillet.  Fry onion & garlic till onion is translucent.
Stir in tomatoes.  Add tomato sauce, reserved bean cooking liquid
(or water), basil and thyme.  Bring to boil; simmer, covered, for 45
minutes.  Add salt & pepper to taste.  Set sauce aside.
Topping:  Heat oil.  Fry parsley and 1 c. bread crumbs for ~ 1 minute.
Stir often.  Mix with remaining 1 c. bread crumbs in a bowl.  Set aside.
Assembly:  Preheat oven to 350F.  Combine bean mixture and sauce
in a deep casserole or baking dish.  Sprinkle 1/3 of topping mixture on
top.  Bake for 15 min, then push topping layer down with back of spoon
and sprinkle another 1/3 of topping on.  Bake another 15 min, repeat
procedure and add remaining topping.  Bake 10 min, then place under
broiler for 5 min or until lightly browned on top.