*  Exported from  MasterCook  *
 
               BRAZIL & CASHEW NUT ROAST WITH CHESTNUT STUFF
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Margarine or water
    1       md           Onion -- finely chopped
    1                    Garlic clove -- crushed
    5                    Celery stalks
                         -- finely chopped
      3/4   c            Cashews, finely ground
      3/4   c            Brazil nuts, finely ground
      1/4   c            Flaked millet
                         -- (available at some
                         -- health food stores)
      1/4   c            Bread crumbs
      1/2   c            Mashed potatoes
    2       ts           Minced fresh parsley
    1       t            Dried sage
      1/2   ts           Dried oregano
      1/4   ts           Ground ginger
      1/4   ts           Cayenne pepper
      1/4   ts           Curry powder
      1/2                Lemon and rind, grated
                         Dry wine, veg.broth or water
                         Salt and pepper -- to taste
    1       c            Chestnut puree
 
   Preheat the oven to 375 degrees F.
   
   Heat the margarine or water in a medium frying pan
   over medium heat and cook the onion until transparent,
   about 5 to 7 minutes.  Add the garlic and celery and
   cook 1 minute longer.
   
   Put the mixture in a large bowl with the cashews and
   Brazil nuts, millet, bread crumbs, potatoes, herbs and
   spices, lemon juice, and grated rind. Add enough wine,
   stock, or water to moisten the mixture so it holds
   together. Season lightly with salt and pepper and mix
   well.
   
   Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.
   Cover with chestnut puree, then add the remaining loaf
   mixture.  Bake for 45 minutes.
   
   If desired, serve with gravy.
   
   Source: The Compassionate Cook - by Ingrid Newkirk and
   PETA Typed for you by Karen Mintzias
  
 
 
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