Recipe for Brazil and Cashew Nut Roast with Chestnut Stuffing


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 ts 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here