Name: Mushroom Vareniki with Roasted Tomato and Red P
Ingredients: 1 md Onion; 6 Cloves garlic; 2 c Mushrooms (I used a mixture; Shiitake, dried porcini,; And; Button mushrooms); 2 ts Fresh thyme; 1 md Potato (~ 6 oz); For the sauce:; 1 lg Red bell pepper; 10 Roma tomatoes; ~ 1 C canned tomatoes with; Juice; For the dough:; 2 c Flour (I use a 1:4 mix of ww; And white); 1/2 c NF milk or soy milk; 1 Egg or 1 eggs worth of your; Substitute of choice; 1 ts Salt

A life once spent is irrevocable. It will remain to be contemplated through eternity… The same may be said of each day. When it is once past, it is gone forever. All the marks which we put upon it, it will exhibit forever… Each day will not only be a witness of our conduct, but will affect our everlasting destiny… How shall we then wish to see each day marked with usefulness! It is too late to mend the days that are past. The future is in our power. Let us, then, each morning, resolve to send the day into eternity in such a garb as we shall wish it to wear forever. And at night let us reflect that one more day is irrevocably gone, indelibly marked.

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Low, Fat	1	Servings

INGREDIENTS

1	md	Onion
6		Cloves garlic
2	c	Mushrooms (I used a mixture
		Shiitake, dried porcini,
		And
		Button mushrooms)
2	ts	Fresh thyme
1	md	Potato (~ 6 oz)
		For the sauce:
1	lg	Red bell pepper
10		Roma tomatoes
		~ 1 C canned tomatoes with
		Juice
		For the dough:
2	c	Flour (I use a 1:4 mix of ww
		And white)
1/2	c	NF milk or soy milk
1		Egg or 1 eggs worth of your
		Substitute of choice
1	ts	Salt

INSTRUCTIONS

To make the dough: place the ingredients in a food processor. Process until
it forms a ball.  Knead by hand for ~ 5 min. then wrap it in plastic and
let the dough rest for 30 min.
To make the sauce: Give the red bell and the fresh toms a quick spray with
some food release spray (like PAM). place under a broiler and cook, turning
occasionally until they begin to char (10-15 min). Place the veggies alon
with the canned toms into your food processor or food mill and puree. Force
the puree through a sieve to smooth it out a bit. Add salt and pepper to
taste along with some chili paste. Put the sauce in a pan and keep it warm
~ the vareniki will finish cooking in it.
To make the filling: Finely chop the garlic and onion ~ begin to saute in a
little veg stock.  Chop the mushrooms very fine and add to the onion mix.
Cook this over medium heat until the mushrooms just begin to brown. Take
off the heat.  While the shrooms are cooking peel and slice the potato and
zap it in the microwave for a few minutes until it's cooked enough to mash.
Mash the potato in with the mushroom mix. Season to taste. Oh yeah - add
the thyme a couple of minutes after you add the mushrooms.
To assemble: Divide the dough into thirds.  Roll the dough to ~ 1/8" thic
and cut into 3 1/2" inch circles. Place ~ 1tsp of the filling in the center
of each circle. Fold the dough over to form a half-moon shape and seal it
shut with your fingers. Place them on a lightly floured towel while you
finish making the others.
To cook: bring a pot of water to a boil.  Add 8 or 9 vareniki to the water.
Wait for them to float to the top, then wait ~ 1 minute longer before
removing, place into a bowl to keep warm. Cook the remaining vareniki the
same way.  When all are done cooking dump them into the sauce and cook over
low heat for 5-10 minutes.
This will serve 3-4 people depending on what else you have with it.
PS: add 1 sliced onion to the other veg for roasting.
From:    <"HEANEY.RAY_K"@portland.va.gov>
For the filling: converted to MM by Donna Webster
[email protected] Submitted By [email protected] On
FRI, 03 NOV 1995 163145 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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