Recipe - Brazil And Cashew Nut Roast With Chestnut Stuffing

2 tablespoon Margarine or water
1 md Onion; finely chopped
1 Garlic clove; crushed
5 Celery stalks
finely chopped
Three fourths cup Cashews, finely ground
Three fourths cup Brazil nuts, finely ground
One fourth cup Flaked millet
(available at some
health food stores)
One fourth cup Bread crumbs
One half cup Mashed potatoes
2 teaspoon Minced fresh parsley
1 teaspoon Dried sage
One half teaspoon Dried oregano
One fourth teaspoon Ground ginger
One fourth teaspoon Cayenne pepper
One fourth teaspoon Curry powder
One half Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper; to taste
1 cup 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 8One half x 41/2inch 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip