MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TURKEY AND CRANBERRY CHILI Categories: Poultry, Main dish, Roberts Servings: 4 1/2 Recipe chili base -in 1-in cubes -(See Separate RECIPE) 1/2 c Chicken stock 1 ts Sugar -OR low-sodium chicken broth 1 tb White vinegar Salt; to taste 1/2 c Fresh or frozen cranberries 12 Tortillas 1 lb Boneless turkey breast 1 c Sour cream PREPARE OR DEFROST chili base. Combine the sugar and vinegar in a deep oven-proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock. Cover and place in the oven. Turn oven to 325F and cook for 1 1/2 hours or until turkey falls apart. Remove from oven and, using a fork, mash or shred the turkey with the other chili ingredients. Serve with warm tortillas instead of bread and pass sour cream on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Angel Hair Pesto Primavera Categories: California, Pasta, Vegetarian Servings: 8 8 tb Olive oil 1 1/2 c Broccoli (tiny florets) 1 bn Fresh basil 1 1/2 c Carrots, julienned 1/4 c Pine nuts 1 1/2 c Zucchini; julienned 4 Garlic cloves 1 1/2 c Snow peas Salt (to taste) 2 c Heavy cream White pepper (to taste) 32 oz Angel hair pasta 3 tb Butter - cooked al dente 2 Shallots; chopped 1/2 c Parmesan, freshly grated 1 tb Fresh basil, chopped In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside. In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saute the vegetables for 3 to 4 minutes, or until they are cooked al dente. Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper. On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top. Source: La Rive Gauche - Palos Verdes Estates, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: TUNISIAN EGGPLANT SALAD Categories: Salads, Fish, Vegetables Servings: 4 1 lb Eggplant 1 ts Salt 1 lg Green bell pepper; chopped 1 cn Chunk-style tuna (12 1/2-oz) 1 Garlic clove; crushed - drained 1/2 c Olive oil 1 lg Tomato; seeded and chopped 1/3 c Red wine vinegar Crisp salad greens 1 ts Dried oregano; crushed 1/4 c Crumbled feta cheese Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5 minutes until eggplant is tender. Drain. Arrange with green pepper in 2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt in covered jar. Shake well. Pour over eggplant mixture. Cover and refrigerate 1 hour. Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato. Spoon into salad bowl lined with crisp greens. Top with cheese. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: MAKE-AHEAD SAUSAGE SOUFFLE Categories: Main dish, Casseroles Servings: 4 1/2 lb Hot bulk pork sausage 1/2 ts Salt 4 Eggs 1/2 ts Dry mustard 3 sl White bread; crumbed 1 c Shredded cheddar cheese 1 1/2 c Milk Brown sausage in skillet, stirring to crumble. Drain off fat and set sausage aside. Beat eggs until lightly colored. Add bread crumbs, milk, salt, dry mustard and sausage. Stir in cheese. Spoon into ungreased 1-quart souffle dish. Cover and refrigerate overnight. The next day bake at 325F 1 hour and 15 minutes, or until knife inserted in center comes out clean. Serve immediately. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Shrimp Creole #2 Categories: Main dish, Shrimp, G.pepper, Celery, Creole Servings: 2 3/4 c Chopped onion 1/2 c Water 1 Clove garlic, pressed or 1 Bay leaf, crushed - minced 1 ts Minced fresh parsley 1 md Green pepper, finely chopped 1/2 ts Salt 1/2 c Finely chopped celery 1/8 ts Cayenne pepper 2 tb Butter 1/2 lb Salad shrimp 1 cn Tomato sauce * Serve over bed of rice* In medium skillet, saute' onion, garlic, green pepper, and celery in butter, about 5 minutes, or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. Add shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve over fluffy white rice. Yield: 2 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sm-Cake Pockets..cppp71b Categories: Sm, , desserts Servings: 6 4 sl Angel Food Cake; 1" thick 1 tb Margarine; OR Margarine or Butter; 16 Miniature Marshmallows; -softened -PLUS ********FILLINGS******** 16 Chocolate Chips; OR 2 tb Cherry preserves; OR 1 lg Marshmallow; PLUS 2 tb Peach Preserves; OR 1 ts Sugar; PLUS 1/4 c Coconut; mixed with 1/4 ts Cinnamon Servings: 6 ~PAMELA BONDURANT CPPP71B Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Frecnch Bread Mexi-Melt Categories: Sandwiches, , easy, , mexican, , meats, , ground Servings: 1 1 Loaf of French Bread, split -2 Onions, slice Servings: 1 ~ lengthwise 8 sl American Cheese, halved 1 lb Ground beef - triangles 1 pk Taco seasoning 1 cn Tomato sauce 2 Tomatoes, slice Brown beef, add tomato sauce, and taco seasoning. Simmer 5 to 20 min. Spread mixture on bread. Top with lay of slice onions, tomatoes and cheese. Bake at 375 for 8 - 12 min. until cheese melts. Cut inot peices to serve. This can be broiled if you like it crispier. From the Bumgarner Family Recipes submitted by Veronic Bumgarner Grabner (This recipe came from Pam, a girl I work with. My son Teddy loves it.) Posted on COOKING echo by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Frying Pan Cookies Categories: Cookies, , unbaked Servings: 36 2 Eggs, unbeaten 1 1/2 c Dates, chopped 1 c Sugar* Salt Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut. *Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion. Source: Dutch Oven Submitted by: Shirley Goos MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Kalamaria Parayemista Categories: Greek, , seafood, , main, Dish, , appetizer Servings: 6 1 kg Small squid 1 sm Cinnamon stick 1/2 c Corn oil 2 Cloves 1 md Onion; finely chopped Salt 1/2 c Short-grain rice Freshly ground black pepper 1/2 c Tomato puree 1/2 c Dry white wine 1/4 c Water Servings: 6 Select squid with hoods about 10-12 cm (4-5 inches) long. To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cinnamon stick and cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden cocktail picks or sew with strong thread. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer). Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Kruchiy Categories: Ukrainian, , cookies, , desserts Servings: 1 1 c Sour cream 1 ts Baking powder 12 lg Egg yolks White flour 1 ts Salt Vegetable oil 1 c White granulated sugar - for deep frying 1 ts Vanilla Sugar; for sprinkling Servings: 1 *(pronounced kroo chi, with the oo like in moon, and i like in fin.) Combine the first six ingredients. Add enough flour to make a rollable dough. Roll flat, 1/2 inch thick. Cut into strips, 1 inch wide and 3-4 inches long. Tie each strip into a simple knot. Deep fry until golden brown. Sprinkle with sugar. From: csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) @Newsgroups: rec.food.cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Arkansas Cheescake Categories: Dessert, , low-cal, , my, Favorite, , pie Servings: 8 1 Egg, seperated 1 1/2 c Cottage cheese 1/2 c Skim milk 1 tb Lemon juice 1 pk Gelatin (envelope) 1 ts Vanilla 1/8 ts Salt 6 tb Lite Coolwhip 1 tb Equal (no substitute) Servings: 8 Take cottage cheese and cream in blender until very SMOOTH . Set aside. Put egg yolk in top of double boiler beat well and add milk. Add gelatin & salt. Cook overr boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool-whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg. Calories (without topping or crust): 442 (Whole Pie!) Calories with Keebler Graham Crust: 1402 (per serving 175 7 gr fat) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Sweet Little Things Categories: My, Favorite, , dessert, , appetizer, , pot Servings: 16 2 cn Crescent Rolls Juice of 1 lemon 1/2 c Sugar 8 oz Cream cheese 2 1/2 ts Vanilla (to taste) Servings: 16 Mix all except rolls together in bowl. Seperate rolls, and roll them out thinner (like pie crust). Place 2 - 3 TB of filling in middle of long edge. Fold corners up and roll up remaining flap. Bake at 350 F until brown (10-12 minutes). These are quick, easy and great for unexpected company. They look better if you use clear vanilla. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mint Julep Categories: Beverages, , alcoholic Servings: 1 4 Mint sprigs 2 ts -Water 1 ts Powdered Sugar 2 1/2 oz Bourbon Whiskey Servings: 1 ~Robbie Shelton Into a sliver mug or a 12 oz. Tom Collins glass put: the mint, powdered sugar, and water. Fill the glass with shaved ice, add the whiskey and stir gently until glass is frosted. Decorate with slice of orange, lemon, pineapple and a cherry. Insert 5 or 6 sprigs of mint on top. Serve with straws. This recipe is from OLD MR. BOSTON DELUXE BARTENDER'S GUIDE". MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mint Julep (Southern Style) Categories: Beverages, , alcoholic Servings: 1 1 ts Powdered Sugar 2 1/2 oz Bourbon Whiskey 2 ts -Water Servings: 1 ~Robbie Shelton Into a silver mug or 12 oz Tom Colling glass, dissolve 1 teaspoon powdered sugar with 2 teaspoons of water. Then fill with finely shaved ice and add bourbon whiskey. Stir until glass is heavily frosted adding more ice if necessary. (Do not hold glass with hand while stirring.) Decorate with 5 or 6 sprigs of fresh mint so that the tops are about 2 inches above the rim of mug or glass. Use short straws so that it will be necessary to bury nose in mint. The mint is intended for odor rather than taste. This recipe is from "OLD MR. BOSTON'S DELUXE BARTENDER'S GUIDE." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mom's Hot Fudge Pudding (Cake) With Sauce. Categories: Mom's, , desserts, , cakes, , chocolate Servings: 4 1 c Flour 2/3 c Milk 1/3 c Cocoa *Sauce* 3/4 c Sugar 3/4 c Sugar 2 ts Baking Powder 3 tb Cocoa 1/2 ts Salt 2 tb Water 1/4 c Shortening 2 c HOT water 1 Egg Servings: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h.peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chicken Tetrazzini Categories: Italian, , pasta, , microwave, , poultry Servings: 4 1 cn Chicken Gravy * 1/2 c Grated Parmesan Cheese 6 oz Spaghetti; cooked & drained 1 tb Lemon Juice 1/2 c Light Cream 1 1/2 c Cooked Chicken or Turkey ** 1/4 c Chopped Red Pepper 8 oz Fresh Mushrooms; sliced 2 tb Dry Sherry Servings: 4 * 10-1/2 oz Franco-American ** Cubed In 3 qt microwave casserole, stir together chicken gravy, cream, sherry and lemon juice. Cover with lid; microwave on HIGH 2 mins or until hot. Stir in mushrooms, spaghetti, red pepper and 1/4 cup of the Parmesan cheese. Stir in chicken. Cover; microwave on HIGH 7 mins or until heated through, stirring once during cooking. Top with remaining cheese. Microwave, uncovered, on HIGH 2 mins. Let stand, uncovered, 2 mins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Rigatoni With Sausage Categories: Pasta, , sausage, , italian Servings: 4 1 lb Italian Sausage * 2 c Spaghetti Sauce 1/4 c Pepperoncini Peppers ** 1 c Grated Cheese (your choice) Clove Garlic; minced 1/4 c Dry Red Wine or Water 1/2 c Olives; quartered 4 c Hot Cooked Rigatoni Servings: 4 * Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, 1/2 cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Cate's Guacamole-Tomato Cup Salad Categories: Salad, , mexican, , tomatoes, , avacados, ,bacon Servings: 6 6 md Tomatoes 1 Bottled wax pepper, chopped 2 Ripe avacados - very fine 2 ts Lemon juice 1/2 ts Wax pepper juice 2 ts Salt 4 Bacon slices, crisp-cooked 1 sm Onion, chopped finely - and crumbled 1 cn Green California chiles, Bed or lettuce for tomatoes - chopped Servings: 6 Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fish: Salmon With Pistachio-Basil Butter Categories: Main dish, , salmon, , fish, , pistachio, ,basil Servings: 6 1/4 c Pistachios (about 1 ounce) - temperature 10 lg Fresh basil leaves or 1/4 1 ts Lime juice - cup parsley and 2 tsp. 6 oz 1-1/2-inch-thick - dried basil, crumbled - salmon fillets 1 Garlic clove 1/2 Dry white wine 1/2 c (1 stick) butter, room Servings: 6 Additional fresh basil - leaves (optional) Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerated until well chilled (Pistachio butter can be prepared up to 4 days ahead.) Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately. Serves six. Shared by Cate Vanicek. SOURCE: Bon Appetit magazine, January 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Soup: Creme Of Vegetable Soup - Le Cellier Restaurant Categories: Soups, , vegetable, , c., Stock, , w. Servings: 6 1 1/2 qt Chicken stock 3/4 c Minced leek 3/4 c (1-1/2 sticks) butter 3/4 c Minced zucchini 3/4 c Diced onion 1 Clove garlice 1 1/2 c Diced potato 1 1/2 ts Sugar, or to taste 3/4 c Peeled diced tomato Sald and freshly ground 3/4 c Diced carrot - pepper to taste 3/4 c Green beans 1/2 c Heavy cream 3/4 c Broccoli, coarsely chopped Servings: 6 Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. From Le Cellier Restaurant, Santa Montica, California. Recipe shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tortellini Vegetable Filling Categories: Pasta, , roberts Servings: 1 4 c Assorted vegetables 2 md Onions; roughly diced - cooked or uncooked, 6 tb Flour - fresh or frozen, 1 c Milk - Such as: Artichoke hearts, 1 Egg - Asparagus, Eggplant, 1/2 ts Salt; or as desired - Mushrooms, Broccoli 1/2 ts Ground white pepper - or Cauliflower 1 ts Fresh rosemary leaves; -OR- 2 c Cooked spinach; chopped 1/2 ts -Dried rosemary 2 tb Olive oil Servings: 1 DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low and add the vegetables. If using uncooked ones, cover and cook for 10 minutes. If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and add the milk. Cook, stirring, another 2 minutes or until mixture thickens. Add the salt and pepper. Remove the skillet from the heat, add the egg, salt, pepper and rosemary and scrape the mixture into a bowl to cool. Stuffing can be stored, covered, in the refrigerator for up to 7 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Potato: Grandma Vanicek's Czechoslovakian Potato Dumplings Categories: Potatoes, , side, Dish, , czech, , butter Servings: 1 6 md Potatoes 1 1/2 ts Salt 1 Egg yolk 1/2 All-purpose flour Servings: 1 These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fish: Shrimp Creole Categories: Main dish, , shrimp, , g.pepper, , celery, ,creole Servings: 2 3/4 c Chopped onion 1/2 c Water 1 Clove garlic, pressed or 1 Bay leaf, crushed - minced 1 ts Minced fresh parsley 1 md Green pepper, finely chopped 1/2 ts Salt 1/2 c Finely chopped celery 1/8 ts Cayenne pepper 2 tb Butter 1/2 lb Salad shrimp 1 cn Tomato sauce * Serve over bed of rice* Servings: 2 In medium skillet, saute' onion, garlic, green pepper, and celery in butter, about 5 minutes, or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. Add shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve over fluffy white rice. Yield: 2 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mayo Spread Categories: Spreads Servings: 8 MMMMM---------------------------MAYO SPREAD-------------------------------- 1/4 c Real Mayonnaise 1/4 ts Celery salt. 1/4 ts Onion powder Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Curried Mayonnaise Spread Categories: Spreads Servings: 8 1/4 c Mayonnaise 1 ts Mild Indian curry powder. Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Maple butter Spread Categories: Spreads Servings: 8 1/4 c Soft butter or margarine 1/2 ts Maple flavoring Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Vanilla butter Spread Categories: Spreads Servings: 8 1/4 c Soft butter or margarine 1/2 ts Vanilla extract Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Almond Butter Spread Categories: Spreads Servings: 8 1/4 c Soft butter or margarine 1/4 ts Almond extract Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Herbed butter Spread Categories: Spreads Servings: 8 1/4 c Soft butter or margarine 1/4 ts Herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Garlic butter Spread Categories: Spreads Servings: 8 1/4 c Soft butter or margarine 1 cl Garlic, crushed Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Honey butter Spread Categories: Spreads Servings: 8 1/4 c Soft butter or margarine 1 tb Honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc... the bread may over brown before the egg finishes cooking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Lemon butter Spread Categories: Spreads Servings: 8 1/4 c Soft butter or margarine 1/2 ts Finely grated lemon rind Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tyropites Categories: Greek, Appetizers Servings: 60 1/2 lb Ricotta or cream cheese 1/2 ts Grated nutmeg (or more) 1/2 lb Feta cheese; crumbled 1 c Butter; melted 2 Eggs; lightly beaten 3 tb Butter; melted 1 tb All-purpose flour 1 lb Commercial filo sheets 1 pn -Salt (optional) In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tablespoons butter. Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using. Cut the filo into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot. Note: Tyropites may be stacked upright in cardboard boxes and frozen. When ready to bake, separate while still frozen, spread on baking sheets, and bake as directed above, allowing an additional 10 minutes baking time. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias - I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Soupa Avgolemono ( Greek Egg-lemon Soup) Categories: Soups, Greek Servings: 6 2 qt Chicken broth; strained 2 Lemons; (juice only) 1/2 c Raw long grain white rice -Salt 2 Whole eggs or egg yolks Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm while preparing avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice). Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, New York, via Karen Mintzias I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spanahorizo Categories: Greek, Vegetables, Rice Servings: 4 1/2 c Olive oil 1 c Tomatoes, chopped 1 bn Parsley; chopped fine 1/8 ts -Salt 1 lg Yellow onion; chopped fine 1/8 ts -Pepper 1 tb Garlic, finely choppped 2 bn Spinach; stems removed, 3 c -Water - chopped 2 tb Tomato paste 1 c White rice, uncooked In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the water and bring it to a boil. Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined. Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Greek Patates Categories: Greek, Vegetables Servings: 6 3 lb White potatoes 1/2 ts Dry oregano 1/2 c Chopped yellow onions 1/2 ts Basil 1/4 c Finely minced garlic 1 c Fresh lemon juice 1/2 ts -Salt 1/2 c Vegetable oil 1/2 ts -Pepper -Water (as needed) Preheat the oven to 400 F. In a large baking pan place the peeled and quartered potatoes (add enough potatoes so that they fill the pan up, 3/4-inch from the top). Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed. Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are re-mixed. Bake the potatoes for another 45 minutes, or until they are tender. Remove the potatoes with a slotted spoon. Serves 6 to 8 Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Makaronia Categories: Greek, Pasta Servings: 4 1/2 lb Sweet butter 1 1/2 lb Spaghetti; cooked al dente 1/4 lb Mizithra (or Feta); grated 16 Jumbo Calamata olives * *Note: Olive meat should be shaved from the pits. In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Papadakis Stuffed Grape Leaves Categories: Greek, Appetizers Servings: 8 1 1/2 lb Ground lamb 1/2 c Olive oil 1 lg Yellow onion; chopped fine 1/2 ts Oregano 1 bn Parsley; chopped 1/2 ts -Salt 1 bn Fresh mint; chopped 1/2 ts -Pepper 1 c Pine nuts 1 Jar grape leaves * 1/2 c Fresh lemon juice -Water (as needed) *Note: Grape leaves should be washed and stems removed. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed graped leaves with water and bake them for 1 hour. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Revithia Soupa (chick Pea Soup) Categories: Greek, Soups Servings: 6 1 c Dried chick peas 1 tb Olive oil 6 c -Cold water 1 ts Salt 2 Onions,thinly sliced Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Anginares Tarama Categories: Greek, Appetizers, Vegetables Servings: 6 6 sm Fresh globe artichokes 2 lg Juicy lemons 1 1/2 oz Tarama; rinsed if necessary 1 c Fruity olive oil -=OR=- Salt 2 oz -Smoked skinned cod's roe Freshly ground white pepper 1 tb Finely grated onion pulp To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size - until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill. Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverence and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Courtesy of Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Green Beans Braised With Mint & Potatoes Categories: Greek, Vegetables Servings: 4 3 tb Olive oil & margarine, mixed 1 tb Chopped fresh parsley, opt. 1 c Tomato juice or sauce 2 md Potatoes; peeled 1 lb Fresh green beans Salt & freshly ground pepper - trimmed, cut Chopped fresh mint Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tablespoons chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. via Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Stifado Categories: Greek, Meats Servings: 4 1/4 c Olive oil 2 1/2 tb Chopped fresh thyme * 1 1/2 lb Boneless beef chuck 2 1/2 tb Chopped fresh rosemary * - cut into 1-1/2" cubes 2 1/2 tb Chopped fresh oregano * 2 tb All-purpose flour 1 Bay leaf; crumbled 12 oz Sm. white boiling onions 1 ts Ground cumin - Peeled 2 c Dry red wine 1 lb Tomatoes,peeled,seeded,chopd 1/2 lb Feta cheese, crumbled 3 Garlic cloves; minced Salt & freshly ground pepper * 1 teaspoon dried herbs may be used instead of fresh. Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fakes Xithati ( Sour Lentil Soup) Categories: Greek, Soups Servings: 6 1/2 l Brown lentils 1/2 dl Cold water 2 l Water 1 tb Flour 1/4 l Finely chopped spring onions 1/2 dl Vinegar (or to taste) 1 Garlic clove (opt.); crushed Salt 1/2 dl Finely chopped coriander * Freshly ground black pepper 3/4 dl Olive oil *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Lamb Baked In Paper Categories: Greek, Meats Servings: 6 1 Leg of lamb * 2 Garlic cloves 2 oz Feta or Kasseri (or more) 2 Lemons, juice only 1 ts Thyme 1 tb Salt 1 ts Spearmint flakes Pepper to taste 1 ts Oregano *Note: Lamb shanks may be substituted for leg of lamb. Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fassoulada ( Greek Bean Soup ) Categories: Greek, Soups, Meatless Servings: 8 1 lb Dried navy beans 1 c Chopped, drained tomatoes 2 Onions; chopped 1 Bay leaf 2 Celery stalks with leaves 2 Sprigs fresh mint or thyme - chopped Salt & freshly ground pepper 2 Carrots; scraped & diced 1/3 c Olive oil 4 Sprigs fresh parsley;chopped Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spanakopita Peloponnisos Categories: Greek, Appetizers, Main dish, Meatless Servings: 8 1 kg Spinach 3 ts Ground nutmeg 1 md Onion; chopped Salt 1 Leek; chopped Freshly ground black pepper 1 c Chopped spring onions 8 Fillo pastry sheets 1/3 c Olive oil Olive oil or butter 1/2 c Chopped parsley Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in a colander, pressing occasionally with a spoon. Gently fry the onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pastry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Soutzoukakia Smyrneika (ground Meat Sausages, Smryna Style Categories: Greek, Meats Servings: 20 4 tb Butter; melted - soaked in water, and 1 lb Tomatoes; peeled - squeezed dry 1 ts Granulated sugar 1 ts Ground cumin Salt & freshly ground pepper 1 Egg; lightly beaten 3 Garlic cloves; crushed 2 ts Parsley; minced 1/4 c Dry white wine 1 ts Salt; (or more to taste) 1 sm Bay leaf 1 pn Freshly ground pepper 1 lb Lean ground beef Oil for frying 2 sl Bread; crusts removed, Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Bakaliaro Tiganito ( Fried Salt-cod ) Categories: Greek, Fish Servings: 6 1 1/2 lb Dried salt cod 1 pn Salt 1 1/4 c All-purpose flour 1/4 ts Baking powder 2/3 c Cold water Vegetable oil for frying Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Skordalia Categories: Greek, Sauces Servings: 6 4 md Potatoes 1/3 c White vinegar* 6 Cloves garlic (or more!) 1 pn Salt 1/2 c Olive oil *Note-- Lemon juice may be substituted for part of the white vinegar. Peel potatoes, boil, then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil til almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning, and beat until the sauce is very thick and smooth, adding more vinegar if necessary. Cover and refrigerate until ready to serve. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York via Karen Mintzias. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Astakos Plaki - Lobster In Tomato Sauce With Saffron Rice Categories: Greek, Fish Servings: 4 2 Lobsters (about 2 lbs each) 4 Sun-dried tomatoes (in oil) - (live, or recently dead) - pounded to a paste 25 Saffron strands; soaked in 1/2 c White wine 1/4 c Hot water 1/4 c Orange juice 1/4 lb Finely chopped onion 1 Bay leaf 1 md Leek; washed, finely chopped Salt & freshly ground Pepper 8 tb Fruity olive oil 1/2 c Finely chopped Fennel 3 Garlic cloves; minced 1/2 c Minced flat-leaf Parsley 1 lb Tomatoes; skinned, seeded, 1 tb Finely chopped fresh Mint - and finely chopped Saffron Rice If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water. To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs. Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak. In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes. Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes. In the meantime push the coral and liver of the lobster through the strainer and beat the pur‚e with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral pur‚e. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Souvlaki With Tzaziki Categories: Greek, Meats, My Servings: 1 MMMMM-----------------------------SOUVLAKI---------------------------------- 2 lb Lamb shoulder;-OR- 2 ts Lemon rind;long strips up to -Sirloin tip;cut in 1 1/2" -3 tsp -chunks 1/4 c Olive oil 2 c Red wine;dry -Sweet peppers and cherry 2 Garlic cloves; minced -tomatoes as needed 1 ts Oregano;dried MMMMM-----------------------------TZAZIKI---------------------------------- 2 c Yogurt;pain 2 Garlic cloves;minced 1/2 Cucumber;English,peeled & 3 tb Olive oil -grated 1 ts -salt "Begin preparing the tzazik a few hours before serving. The flavours need time to blend. Marinate the meat overnight to absorb the wine and garlic." Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several times during the marination period. About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. (We usually BBQ the peppers and tomatoes on separate skewers but it's really up to the chef.) Over medium coals, barbeque the souvlaki until it's done the way you like it. Serve on a bed of rice and pass the tzaziki to sppon on top. SERVES 4-6 Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so. After the yogurt has drained, combine it, in a small bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving. While the meat is BBQing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt. It needs no mixing - your guest will do that when they dollop it onto their souvlaki. MAKES: About 3 cups Source: Pat, Effie and Alex Stroutzas, of Alex's Cheeses, vendors, South Market, St. Lawrence Market, Toronto, Canada. (The town of York got its first market in operation 1803, the St Lawrence Hall was erected in 1849). _The St. Lawrence Market Cookbook_ by Anita Stewart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Taramosalata Categories: Greek, Appetizers Servings: 8 3 sl French or Italian bread;-OR- 1 Lemon's juice (or more) 2 md -Potatoes, boiled & peeled 2 tb Vinegar 5 oz Tarama (fish roe) 1 tb Water (more if necessary) 1 c Olive oil 1/2 Onion, (optional); grated Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes. Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, NY. via Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Youvarlakia Categories: Greek, Meats, Main dish Servings: 5 1 lb Ground beef 2 tb Finely chopped fresh mint 1/4 lb Onion; grated 1/2 ts Freshly ground black pepper 3 Garlic cloves; minced Salt 1/2 ts Oregano 1/4 c Long-grain rice 1 ts Ground cumin 4 tb Fruity olive oil 2 tb Minced flat-leaf parsley MMMMM---------------------------TOMATO SAUCE-------------------------------- 1/2 c Finely chopped onion Salt 4 Garlic cloves; minced Freshly ground black pepper 1/2 ts Freshly ground cinnamon 1/2 c Herb broth or water 1 tb Honey 2 tb Minced flat-leaf parsley 2 lb Tomatoes 2 tb Finely chopped fresh mint - skinned, seeded & chopped 1 tb Finely chopped fresh basil Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt. Rinse, then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all ingredients well. Form small sausage shapes. Heat the oil in a large skillet and fry the meatballs until brown. Drain on paper towels. Add the onion to the oil remaining in the pan and fry over gentle heat until translucent. Add the garlic, cinnamon, and honey and stir until carmelized. Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced. Add the herb broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Marinated Lemon Chicken Categories: Greek, Poultry Servings: 8 2 c Greek virgin olive oil 2 Lemons; juiced 8 lg Chicken breasts 2 tb Fresh oregano; chopped - (skin & bones removed) 1/8 ts White pepper 6 Garlic cloves; crushed 4 oz Feta cheese; cut in 8 slices In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it. Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Stuffed Chicken, Cyprus Style Categories: Greek, Poultry Servings: 6 1 Roasting chicken Salt 3 tb Vegetable oil or butter 1 ts Ground cinnamon 1/2 c Blanched, slivered almonds 1 pn Granulated sugar 3/4 c Raw long-grain white rice 1/2 c Currants 1/2 c Dry white wine Melted butter or veg. oil 1 1/4 c -Water Wash and dry the chicken, reserving the liver, and set aside. In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the heat. Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wodden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing. Serve warm. Note: For a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chicken Braised In Walnut Sauce Categories: Greek, Poultry Servings: 4 1 Frying or roasting chicken* 1 Sprig of fresh thyme Salt & freshly ground pepper 1 c Milk 1 Large onion; sliced 2 Egg yolks 4 tb Butter 1 ts Grated nutmeg 1 Bay leaf 1 c Shelled walnuts; crushed ** *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving pieces. **Walnuts may be crushed in a mortar, blender or food processor. Wash and dry the chicken parts and season lightly with salt and pepper. In a heavy frying pan, saute the onion in butter until soft, then add the chicken parts after a few minutes. Saute on all sides, then add the bay leaf, thyme, and enough hot water to almost cover. Tighty cover the pan and simmer the chicken until tender (approximately 1 hour). Using a slotted spoon, remove the chicken to a warm platter and keep warm while you prepare the sauce. Strain the remaining pan liquid into a small saucepan and bring to a boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the strained pan liquid and cook over very low heat until the sauce boils, stirring constantly. Sprinkle in the nutmeg, then stir in the crushed walnuts. Simmer another minute and pour over the chicken. Serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Kota Kapama (chicken Braised With Cinnamon & Cloves ) Categories: Greek, Poultry Servings: 5 1 Frying or roasting chicken* 1/4 c -Water to mix w tomato paste 1 Lemon (juice only) 1 Large stick cinnamon 4 tb Sweet butter & oil, mixed 3 Whole cloves 1/2 c Dry white wine (optional) Salt & freshly ground pepper 1 1/2 lb Peeled, chopped tomatoes Fresh parsley or watercress 1 tb Tomato paste; mixed w/ water *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tourta Athineiki (orange-walnut Cake,athens Style) Categories: Greek, Cakes Servings: 10 1/2 lb Butter; sweet 1 ts Baking powder 2 c Granulated sugar 1/4 ts Salt 4 Eggs 1 c Walnuts; coarsely chopped 1 Orange,(juice & grated rind) Confectioners' sugar (opt.) 3 c All-purpose flour Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners' sugar and cool thoroughly before slicing. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Melomakarona * Phoenikia Categories: Greek, Desserts Servings: 40 1 1/2 c Honey 2 Oranges' strained juice 1 1/2 c Sugar; granulated 2 tb Cognac or brandy 1 c -Water 1/4 ts Cloves; ground 1 tb Lemon juice 1/2 ts Nutmeg; ground 1 lb Walnuts; finely chopped 1 ts Baking powder 1 1/4 c Butter ; softened 1/2 ts Baking soda 4 ts Cinnamon; ground (or more) 6 c Flour; all purpose (or more 1 1/2 c Oil; vegetable 2 oz Walnuts; finely chopped 1/2 c Sugar; icing (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough. Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. Gradually add the confectioners' sugar, beating on medium speed. Add the orange juice slowly to the batter, along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. Slowly add the flour mixture to the batter and beat for a few minutes. Continuing to mix by hand, add only enough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 teaspoon of the filling mixture in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until all the cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes, then cool on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. Cool before storing. Note: You may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. The flavor improves after a few days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Karen Mintzias I-Cooking Source: Karen Mintzias -I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Karithopita Spiced Walnut Cake Categories: Greek, Cakes Servings: 8 6 Eggs 3/4 c Sugar 2 1/2 c Bisquick 1/2 c -Water 1/2 ts Cinnamon 1 2" strip orange peel 1 ts -Salt 1 2" strip lemon peel 1/2 ts Ground cloves 1/2 Cinnamon stick 3/4 ts Baking powder 1/4 c Honey 2 c Sugar 1/2 Lemon; juiced 2 1/2 c Chopped walnuts 1/4 c Walnuts 1 1/2 c Milk 1 ts Ground cinnamon 1 1/2 c Vegetable oil In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 F. Pour the batter into a baking pan that is 10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours. In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Baklava ( Papadakis Taverna) Categories: Greek, Desserts Servings: 12 5 ts Cinnamon 1 2" strip of orange peel 3 c Coarsley chopped walnuts 1 2" strip of lemon peel 1 lb Sweet butter; melted 1 Cinnamon stick 1 lb Phyllo pastry sheets 1/3 c Honey 40 Whole cloves 1/2 Lemon; juiced In a medium bowl place the cinnamon and walnuts, and mix them together. Brush the bottom of a 14" x 20" baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the dish. Sprinkle 1/3 of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and 4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets. Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece. Preheat the oven to 350 F. Bake the baklava for 40 minutes, or until it is golden brown. In a medium saucepan place the sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and then let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Baklava 2 Categories: Greek, Desserts Servings: 30 MMMMM-----------------------------BAKLAVA---------------------------------- 3/4 c Walnuts; finely chopped 1 ts Cinnamon 3/4 c Pistachios; finely chopped 1 ts Nutmeg 1/2 c Almonds; finely chopped bla 1 1/4 lb Butter; melted 1/2 c Sugar; superfine 1 pk Commercial phyllo sheets MMMMM------------------------------SYRUP----------------------------------- 2 1/2 c Sugar 5 Whole cloves 1 3/4 c -Water 1 Cinnamon stick 1 Orange's rind; finely grate 1 c Honey 1 Lemon's rind; finely grated *Note: Almonds should be lightly toasted. Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place one phyllo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this procedure two more times, ending with phyllo. Drizzle any remaining butter over top. Bake in 350 degree oven 1-1/2 hours or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X". Follow these guidelines to cut baklava into serving-size diamonds. While still hot, pour cooled syrup over baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving. From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Source: Karen Mintzias I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Galaktoboureko Categories: Greek, Desserts Servings: 20 6 c Milk 1 tb Butter 1 c Fine semolina 12 Commercial filo sheets 3 1/2 tb Cornstarch 3/4 c Butter; melted & hot 3 c Granulated sugar 1 c -Water 1/4 ts -Salt 1 Lemon or orange (peel only) 6 Eggs 2 tb Fine brandy or cognac (opt.) 1 ts Vanilla extract; opt In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil; do not allow it to scorch. Meanwhile, sift the semolina, cornstarch, 1 cup of the sugar, and salt together and gradually add to the boiling milk, stirring constantly with a wooden spoon. Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove from the heat. Beat the eggs on high speed of an electric mixer. Gradually add 1/2 cup sugar and continue beating until very thick and fluffy, about 10 minutes, then add the vanilla. Stirring constantly, add eggs to the hot pudding. Partially cover the pan and allow to cool. Butter a 9 x 12 x 3-inch baking pan and cover the bottom with 7 sheets of the filo, brushing butter generously between each and making sure that a few sheets come up the pan sides. Pour the custard into the pan over the filo. Cover with the 5 remaining sheets, brushing butter between each and on the surface. With the tip of a very sharp knife, score the top filo sheets into square or diamond shapes, being careful not to score as deeply as the custard. Bake on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until crisp and golden chestnut in color and the custard is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the water and lemon or orange peel for 5 minutes. Add the brandy or Cognac, if desired, and set aside. Remove the galaktoboureko from the oven and set on a cake rack. Spoon the hot syrup over the entire galaktoboureko, particularly the edges. Cool thoroughly before cutting and serving. Store in the refrigerator. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias I-Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Greek Honey Cream With Fruits And Nuts Categories: Greek, Desserts Servings: 8 1/4 c Coarsely chopped walnuts 1 c Honey 1/4 c Coarsely chopped almonds* 1 c Chilled whipping cream 1/4 c Coarsely chopped cashews Mixed fresh fruit* 1/4 c Coarsely chopped pistachios *Note: Almonds should be blanched. ** Suggested fruits: berries, sliced pears and apples. Preheat oven to 325 F. Place all nuts in baking pan. Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool completely. Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream in another large bowl until stiff peaks form. Fold nuts into cream. Gently fold cream into honey, leaving a few steaks of cream. Cover and refrigerate until well chilled and slightly set, about 2 hours. (Can be prepared 1 day ahead.) Place dollop of honey cream on each plate. Surround with fruit and serve. Source: Bon Appetit magazine, February 1990. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Halvah Fudge Categories: Candy, Greek Servings: 1 2 c Brown sugar 2/3 c Sesame Tahini 2/3 c Milk 1 ts Vanilla Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan. From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tahinopita ( Tahini Cake ) Categories: Greek, Desserts, Cakes Servings: 1 1 tb Veg. margarine or peanut oil 1 pn Salt 1 c Tahini 3 ts Baking powder 1 c Caster sugar 1/2 ts Bicarbonate of soda 1 Orange (grated rind only) 1/2 ts Ground allspice 3/4 c Strained orange juice 1/2 c Finely chopped walnuts 2 1/4 c Plain flour 1/2 c Sultanas (white raisins) This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Rizogalo Categories: Greek, Desserts Servings: 8 8 c Milk 1 Cinnamon stick (optional) 1 c Raw long-grain white rice 3 Whole cloves (optional) 3/4 c Sugar 2 Eggs; slightly beaten 4 tb Butter Ground cinnamon In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter. Cook over low heat, stirring frequently until thickened, approximately 1 hour, adding cinnamon stick and cloves for flavor, if desired, during the last 15 minutes. Remove from the heat, stir in the vanilla, then remove the cinnamon stick and cloves. Beat the eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat twice. Add the egg mixture into the pudding, stirring until mixed thoroughly. Pour into individual serving dishes or large serving bowl. Sprinkle with ground cinnamon, cool, then chill. Serve cold. Note: You may use a vanilla bean, added with the rice, instead of stick cinnamon and cloves, or substitute grated lemon rind for all the other flavorings. Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New York MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Baklava (low Fat Low Cal Version) Categories: Greek, Desserts, Low-cal Servings: 35 1/2 lb Shelled pistachio nuts, 1/2 lb Filo dough -ground 1/2 c Low-calorie margarine, 3 tb Sugar -melted 3/4 ts Ground cinnamon Rose Water Syrup 1 1/2 tb Rose water Whole cloves,optional This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone. 1. Combine pistacho nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet. 2. Cut baklava at 1-1/2" intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or until golden. Place on wire rack to cool. Drizzle Rose Water Syrup evenly over top and allow to soak several hours. Stud each diamond-shape with whole clove. Each piece baklava with syrup contains about: 85 calories; 32mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams protein; trace fiber. Exchanges: 1/2 bread; 1/2 fat. From: Michael Orchekowski MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Bakewell Tart Categories: Tarts, British, My Servings: 6 MMMMM---------------------------PATE BRISEE-------------------------------- 2 c Flour;all purpose 14 tb Butter;cut in small pieces 2 ts Sugar,granulated 1 Egg 1 ts -Salt 1 tb Milk MMMMM-----------------------------FILLING---------------------------------- 1/2 c Raspberry Jam 2/3 c Almonds;ground; 2 oz 4 tb Butter;softened 1 c Pound cake crumbs;2 oz 4 1/2 tb Sugar,granulated 1/2 ts Almond extract 1 Egg MMMMM--------------------CONFECTIONERS' SUGAR GLAZE------------------------- 2 tb Butter;unsalted -whipping cream 1 c Confectioner's sugar 1 ts Vanilla extract 2 tb Heavy cream;also called To make Pate Brisee: In food processor, combine flour, 2 tsp granulated sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until blended. With processor running, pour in egg mixture, processing untril dough pulls away from sides of bowl and forms a ball. Divide dough in half. Form each half into a disk shape. Wrap separately in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out hal fof the dough. Fit into 7" tart pan with removable bottom. (Use remaining half of pastry another time.) To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp granulated sugar at medium speed of electric mixer until thick and white. Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended. Spoon filling int small mounds all over top of jam. Spread evenly over jam. Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed and set in center. To make Confectioners' Sugar Glaze: While tart is baking, in small saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners' sugar into butter. Stir in cream and vanilla. Mix until blended and smooth. Spread glaze over piping hot tart. Cool on rack. SERVES: 6 SOURCE: Victoria magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: NOVA SCOTIA DRESSING Categories: Dressings Servings: 9 6 c Potato, cubed Taste) OR 1 1/2 c Bread crumbs 1 ts Sage 1/2 ts Pepper 1/2 c Melted margarine 1/2 ts Salt 1/2 c Onion, chopped (to taste) 2 ts Poultry seasoning (to Cook potatoes about 20 min or until soft enough to mash. Combine all ingredients in large bowl and blend well. TASTE. Divide into meal-sized portions (extra may be frozen). Re-heat in microwave or oven a few minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Wesley's Secret Eggplant recipe Categories: Vegetables Servings: 1 2 Eggplants, or however many 1 Litre Kentucky Bourbon You can afford Directions: OK, first, you take all the eggplant you have, and grind it up very finely in the kitchen sink built-in grinder...SAFETY TIP...watch out for finger tips & Bourbon bottles. (Whoops, it all went down the drain? Oh, well...) 2nd, take the Bourbon and mix it well with water, 7-up, or a generic substitute. By this time, the odor and texture of the eggplant should be gone. Rinse out your sink, and apply the Bourbon mixture internally. Now, THERE's an eggplant recipe I can live with! Next time, we'll try it with a wine sauce! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: White Cloud Inn Baked Nut Loaf Categories: Vegetarian, Thanksgivin Servings: 6 1/2 c Chopped onion 1/2 ts Salt 1/2 c Diced celery 1 c Bread crumbs 1 tb Oil 2 Eggs, lightly beaten 1 c Chopped nuts (walnuts and 1/4 ts Poultry seasoning Cashews), finely chopped 1 1/4 ts Onion powder 1 c Cottage cheese 2/3 c Water From: The Thanksgiving Book "This hearty vegetarian standard takes the place of roast turkey at White Cloud Inn, in the Pocono Mountains of Penn." Preheat oven to 375. Saute onion and celery in oil. Put all ingredients into a greased 11-3/4 " x 7-1/2" baking dish and bake until just firm and slightly brown on top, about 35 to 40 minuets. Serve with you favorite sauce or gravy. The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy. Yield: 5 to 6 servings. Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Mock Turkey Categories: Vegetarian Servings: 6 2 c Rolled oats (walnut prefered) 2 c Hot water 1 c Ground sunflower seeds 2 Green onions, minced fine 2 tb Peanut butter 4 Eggs 1 ts Poultry seasoning 2 tb Cooking oil 2 ts Sea kelp 2 c Ground nut meats Servings: 6 Pour the hot water over the rolled oats. Add the rest of the ingredients. Oil a baking pan and shape the mixture in the form of turkey, using stalks of celery for the legs and shaping the mixture around them. Use small oblongs of the mixture for wings. Pat oil over the outside and bake in a moderate oven until done in the middle, probably 45 minutes. Loosen with a spatula and remove to a meat platter. Garnish and serve hot. Serves 4 to 6 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Peanut Butter Crunches Categories: No bake, Butterscotc, Corn flakes, Cookies Servings: 6 1 c Butterscotch chips, melted 2 c Corn flakes 1/4 c Peanut butter Blend butterscotch chips and peanut butter and stir in cereal. Drop by small teaspoonfuls on wax paper and let set until firm From: Lancaster Farming Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Clam Linquine Categories: Pasta, Linguine, Clam Servings: 3 1/4 c Olive oil 1/4 ts Dried oregano 3 Cloves garlic, minced 1 tb Fresh lemon juice 2 6 oz cans minced or chopped 2 tb Chopped fresh parsley -clams with juice 8 oz Pkg dried linguine or 1/8 ts Crushed red pepper -spaghetti, cooked Freshly grated parmesan cheese Heat olive oil in large skillet over medium heat. Add garlic and saute gently until just golden, about 1 minutes. Do not let garlic brown. Add clams and their liquid, red pepper, oregano and lemon juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1 minutes. Place cooked pasta in serving bowl. Pour some sauce over pasta and toss to coat strands. Pour remaining sauce over top of pasta. Sprinkle with parmesan cheese. Makes 3-4 servings. Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Creole Crab And Rice Categories: Crab, Creole, Rice, Tomatoes, Cheese Servings: 4 3/4 c Rice 1/4 ts Black pepper 2 tb Butter or margarine 1/2 ts Sugar 1 sm Onion 1/2 ts Worchestershire sauce 1 sm Green pepper, cored and 1 Bay leaf -seeded and chopped 1/8 ts Ground cloves 1 15 oz can tomatoes, chopped, 1 6 oz can crab meat, white or -juice included -lump, drained 1 ts Cajun seasoning 3 tb Grated parmesan cook rice in 1-1/2 cups water until just tender and water is absorbed,about 18 minutes. Melt butter in medium skillet over moderate heat. Add onions and green pepper and cook until onions are transparent, 2-3 minutes. Add tomatoes with juice, cajun seasoning, pepper, sugar,worchestershire, bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook, uncovered, 10 minutes, stirring frequently. Remove bay leaf. Stir in rice and crab meat. Taste and adjust seasonings. Transfer mixture to 1-1/2 quart casserole and sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes. Makes 4-6 servings. Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Belgian Endive And Ham Au Gratin Categories: Ham, Cheese, Endive, Tomato Servings: 4 8 sm Head belgian endive 1/2 c To 3/4 c grated cheddar or Squeeze lemon juice -gruyere cheese Seasoning TOPPING 8 Thin slices cooked ham 1/2 c To 3/4 c fresh soft bread SAUCE -crumbs 2 tb Butter or margarine 1/4 c Grated cheddar or gruyere 1/4 c Flour -cheese 1 1/4 c Milk 2 Tomatoes Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish. Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan. Remove from heat, stir in the flour, return to the heat and cook for several minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock. Add the cheese to the sauce, pour over the ham and endived. Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE: As soon as cooked. This also make a good hors d'oeuvre for 8. Serves 4. Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Ham And Beet Salad Categories: Salad, Ham, Beet, Apples, Lettuce Servings: 6 3 Eggs 1 To 2 dessert apples 2 md Cooked beets 1/4 lb To 1/3 lb cooked ham, cut in 1 1/2 To 3 tbsp oil -1 slice 1 tb Vinegar Lettuce Seasonings 1 Lemon (garnish) few cocktail onions and/or olives Hard cook the eggs, crack the shells, keep one egg for garnish. Halve the other two eggs, remove the yolks, chop the yolks and whites separately; do not chop too finely. Peel and cut the beets in slices then into matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel the apples, cut into neat pieves; add to the beets with the diced ham. Mix the egg yolks and whites eith the beets, pile onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon and the onion and or olives. TO SERVE: With fresh bread or rolls. This also makes an excellent hors d'oeuvre for 6-8 people, particularly, good if fish is the main course. Store in refrigerator. Vary by omitting apple, and adding cooked rice or diced cooke potato. Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Orange Almond Stir Fry Categories: Salmon, Orange, Almond, Rice Servings: 6 1 Onion, cut into thin wedges 1/4 c Chicken or fish stock 1/2 Green, red or yellow pepper, 1/4 c Orange juice -sliced 1 tb Lemon juice 12 Snow peas 1 ts Cornstarch 1/2 ts Finely chopped fresh ginger 1/4 ts 5 spice powder, optional 1 sm Cloved garlic, minced 1/4 c Sliced almonds 1 7.5 oz can salmon hot cooked rice Combine onion, pepper strips, snow peas, ginger and garlic in a 6 cup microwaveable casserole. Cover and microwave on high for 3-4 minutes or until softened. Stir or shake dish once part way through cooking. Meanwhile drain salmn juices into a small dish and add stock, orange juice, lemon juice, cornstarch and 5 spice powder. Stir until smooth. Break up salmno, discarding bones. Stir sauce mixture into vegetables. Cover and microwave at high for 2-3 minutes or until mixture comes to a boil and thickens slightly. Stir at least once during cooking. Add salmon and microwave, covered, on high for 1 minutes or until heated through. Garnish with almonds and serve over rice. Origin: Province Newspaper, February 24, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Shawn's Bean Salad Categories: Salad, Bean, Shawn, Mine Servings: 6 1 cn (14oz) green beans, drained -drained 1 cn (14oz) kidney beans,drained 2 lg Carrots, diced into small 1 c Diced onion -pieces 1 c Diced celery DRESSING: 1 sm Can or jar of pimento, 1 c White sugar -chopped 1/2 ts Dry mustard 1 cn (14oz) chick peas 1/4 ts Salt -(garbanzo's) 1 c Vinegar 1 cn (10-14oz) kernel corn, 2 tb Cooking oil SALAD: Drain all the beans and chop the vegetables. Mix together and put into glass gallon jar. In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved. Pour over the beans and mix thoroughly. Let sit in fridge for at least 24 hours to blend the dressing and the beans. The longer it sits, the better it is. Will keep in the fridge for weeks and weeks...... **NOTE** I find that I have to make 4 times the brine recipe in order to cover the beans in a one gallon jar. Origin: Jean Pare, modifications by Sharon Stevens Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Island Barbecue Pork Chops Categories: Pork, Barbecue Servings: 6 1/2 c Kraft Barbecue Sauce 1 ts Ground Allspice 1/4 c Pineapple Juice 6 Pork loin chops, 1/4 inch 1 Garlic clove, minced -thick 2 ts Vanilla Serves: 6 Mix the barbecue sauce, juice, garlic, vanilla and allspice. Heat electric broiler (not necessary to preheat gas broiler). Place chops on greased rack of broiler pan. Broil 3-4 inches from heat for 10 to 12 minutes on each side or until done, brushing frequently with barbecue sauce. Source:Kraft 1992 Official U.S. Olympic Training Table Cookbook From: Jon Judd, cooking echo, 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Swiss Asparagus Au Gratin Categories: Vegetables, Asparagus, Cheese Servings: 6 1/2 c Water 2 tb Kraft Touch of Butter 1 1/2 lb Asparagus spears, trimmed -Spread, melted 2 oz Finelly Shredded Natural 1/2 ts Dry mustard -Swiss Cheese 1/8 ts Pepper 1/4 c Dry bread crumbs Serves: 4 Heat oven to 400 degrees. Bring 1/2 cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned. Source: Kraft 1992 Official U.S. Olympic Training Table Cookbook From: Jon Judd, cooking echo, 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Famous Durgin-Park Corn Bread Categories: Cornbread, Cornmeal, Bread Servings: 6 3/4 c Sugar 2 c Flour 2 Eggs 1 c Cornmeal 3/4 ts Salt 1 tb Baking Powder 1 1/2 c Milk 1 tb Melted Butter Mix sugar with beaten eggs. Sift flour, salt and cornmeal together. Add melted butter and milk. Beat up very quickly and bake in a large buttered pan in a very hot oven (450 degrees). SOURCE: *Dexters Grist Mill, Sandwich, Cape Cod, MA SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Easy Harvest Drumsticks Categories: Chicken, Bacon, Tomato, Squash, Zucchini Servings: 6 3 sl Lean Bacon 2 Med. Tomatoes, chopped 2 Med. Onions, thinly sliced 2 Med. Zucchini, thinly sliced -(1 1/2 cups) 2 tb Lemon Juice 2 Med. Potatoes, peeled and 1 tb Fresh Marjoram or Dill -thinly sliced 1/4 c Chopped Parsley 2 lb Chicken Drumsticks Salt and Pepper to taste Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon between sheets of paper towel. Microwave at high (100%) 4 minutes or until crisp. Remove bacon, drain on paper towels and set aside for garnishing. Arrange onions and potatoes over bottom of utensil; cover with plastic wrap and microwave at high 8 minutes. Stir well. Arrange drumsticks, with meatier portions to ouside, on top of vegetables. Add remaining ingredients except salt and parsley. Cover with wax paper and microwave at high 5 minutes, then at medium high (70% power) 14 minutes per pound of drumsticks, stirring several times. Let stand 15 minutes and check for doneness; juices should run clear when pierced with a fork. Add salt to taste. To serve, garnish with crumbled bacon and parsley. SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Brandy-Orange Barbecued Hens Categories: Game hen, Cornish, Orange, Bbq Servings: 2 2 Fresh Cornish Game Hens Salt and Pepper to taste 1 tb Vegetable Oil 1/4 c Orange Marmalade 2 tb Lemon Juice, divided 1 tb Brandy 1/4 ts Ground Ginger, divided Prepare covered outdoor grill for cooking at least 1/2 hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste. In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5-6 inches over medium-hot coals 50-60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times. Serves 2 to 4 SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Ricotta Cheese Pancakes Categories: Breakfast, Pancakes Servings: 6 2 c Drained ricotta cheese 6 tb Flour 6 Egg yolks 1/2 ts Vanilla 1/4 c Sugar 6 Egg whites Beat together ricotta, egg yolks, sugar, flour and vanilla. Beat egg whites to a soft peak with a pinch of salt and fold into the batter. Make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes. Serve immediately with fruit. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Yeasted Maple Walnut Pancakes Categories: Breakfast, Pancakes Servings: 12 1 Env active dry yeast 1/4 c Pure maple syrup 1 c Warm water 1/2 ts Baking soda 1 c Warm milk 1/4 c Hot water 3 c Flour 2 tb Melted butter 1/2 ts Salt 1 1/4 c Finely chopped walnuts The night before serving, dissolve yeast in 1 cup warm water. Add warm milk, flour and salt. Mix into a smooth batter. Cover loosely with plastic wrap and rest at room temperature overnight. Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter. Stir in walnuts. Heat 2 teaspoons butter in a skillet or on a griddle until it foams. Scoop 1/4 cup batter onto hot surface for each pancake. Cook over moderate heat until the pancake is covered with bubbles. Flip and cook another minute or two, until pancake feels spring. Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch. Serve with syrup, fruit and honey or flavoured butter. Makes 12 pancakes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Stuffed Cottage Cheese Sandwiches Categories: Breakfast, French toas Servings: 12 24 Thin slices French bread 1 ts Vanilla 1 c Cottage cheese 1 Pch nutmeg 4 Eggs 2/3 c Milk 3 tb Suggar 4 tb To 6 tb unsalted butter Servings: 12 Make 12 mini-sandwiches using French bread and cottage cheese. Separate eggs, beat yolks with sugar until thick. Add vanilla, grated nutmed, and milk. Beat whites to soft peak with a pinch of salt and fold into yolk mixture. Dip sandwiches into batter and brown on both sides in 4 to 6 tablespoons unsalted butter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Pierogi Categories: Polish, Pasta, Side dish, Empanadas Servings: 6 2 Eggs 2 c Flour 1/2 c Water 1/2 ts Salt Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for for 3 to 5 minutes. Lift out of water carefully with a perforated spoon. The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. Note: Pierogi can be frozen after boiling and they keep well. I perfer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown. VARIETIES OF FILLING Cheese 1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3 tbsp currants 1/4 tsp cinnamon cream cheese with melted butter. Add other ingredients and mix well. Fill pierogi. Serve with melted butter and sour cream. Cheese 1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1 tbsp sugar 1 egg 1 egg yolk Mix ingredients thoroughly. Fill pierogi. Cabbage and Mushrooms 1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small onion, chopped fine butter salt and pepper Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until flavors blend. Add sour cream and cool. Fill pierogi. Sauerkraut Two cups sauerkraut may be substituted for the cabbage. Rinse and chop sauerkraut. Proceed as above. Mushrooms 1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg yolks butter Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion browned in butter. Mushrooms and meat 1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion chopped fine butter salt and pepper 2 tbsp sour cream Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using. Prunes 1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi. Serve with bread crumbs browned in butter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Buffalo Turkey Wings Categories: Turkey, Wings Servings: 4 4 Turkey wings, about 5 lbs Vegetable Oil 3/4 c All purpose flour 6 tb Butter, melted 1/2 ts Salt 2 tb Distilled white vinegar 1 ts Cayenne pepper 2 tb Hot red pepper sauce Cut off wing tips; reserve for other use. Cut wing into 2 pieces at joint. Combine flour, salt and cayenne pepper on a plate. Dust wings in flour mixture, shaking off excess. Heat 1-1/2 inches of oil in large skillet over medium heat. Add wings in single layer and fry, turning once, until browned, 10 minutes; drain on paper towels. Repeat with remaining wings. Combine butter, vinegar, and hot pepper sauce. Place wings in a large baking pan; drizzle on sauce over wings. Bake in 375 oven, 1 hour, basting 4 or 5 times, turning once, until wings are browned. Serves 4 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Clam Fritters Categories: Fish, Main dish, Snacks, Seafood Servings: 4 1 pt Clams 1 3/4 c Flour, all-purpose 1 tb Baking powder 1 ts Parsley, chopped 1 1/2 ts Salt 2 Eggs, beaten 1 c Milk 2 ts Onion, grated 1 tb Butter Keywords: Fish, Main dish, Snacks, seafood Servings: 4 Drain clams and chop. Combine dry ingredients. Combine eggs, milk, onion, butter, and clams. Combine with dry ingredients and stir until smooth. Drop batter by using teaspoonsful into hot shortening at 350 degrees F and fry for 3 minutes, or until golden brown. Drain on absorbent paper. From "Southern Living" Posted by Bob Springer 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Glittering Snowflakes Categories: Cookies, Christmas, Icing, Address Servings: 60 2/3 c Butter or margarine 1 Egg yolk 1 3 oz pkg. cream cheese, 1/2 ts Baking powder -softened 1/2 ts Vanilla 1 3/4 c All purpose flour 1/2 ts Finely shredded lemon peel 3/4 c Sugar "For a smooth glaze, dip the surface of the cookie into the icing. Then turn the cookie right side up and clean away the excess icing on the edges with a small spatula." Powdered sugar icing Edible glitter or colored sugar Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add softened cream cheese. Beat till combined. Add about half of the flour, the sugar, egg yolk, baking powder, vanilla, and lemon peel. Beat till thoroughly combined. Beat or stir in remaining flour. Divide dough in half. Cover and chill 2 hours or till easy to handle. Roll each half of dough into 1/8" thickness. Using a 2 to 3 inch snowflake cookie cutter, cut out dough. Place cookies 1/2 inch apart on an ungreased cookie sheet. Bake in a 375 oven about 5 minutes or till edges are firm. Cool on wire rack. Frost with powdered-sugar icing and sprinkle with edible glitter or colored sugar. Makes about 60 Powdered sugar icing: Stir together 1-1/2 cups sifted powdered sugar, 1/4 tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency. Note: The 2 and 3 inch snowflake cutters and edible glitter are available by mail from Maid of Scandinavia, 3244 Raleigh Ave., Minneapolis, MN 55416; 1-800-328-6722 From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Raspberry Gems Categories: Cookies, Christmas, Raspberry Servings: 72 1 1/2 c All purpose flour 3 tb Sugar 1 c Margarine or butter, 2/3 c Semisweet chocolate pieces -softened 1 tb Shortening 1/2 c Dairy sour cream 1/4 c Finely chopped almonds 1/3 c Raspberry spreadable fruit Stir together flour, margarine or butter, and sour cream in a large mixing bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3 hours. Roll each half of dough on a lightly floured surface to 1/8 inch thickness. Using a 1-3/4 to 2 inch round cookie cutter cut dough. Spread about 1/4 tsp. raspberry fruit on top of half of the cookies. Top with remaining cookies. Stir together sugar and 1 Tbsp. water. Brush over cookies. Place cookies on a lightly greased baking sheet. Bake in a 350 oven for 15 to 20 minutes or till done. Remove cookies and cool on a wire rack. Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening over low heat till melted, stirring constantly. Dip one side of each of the cookies into melted chocolate. Place on waxed paper; sprinkle with almonds. Cool until set. Makes about 72. From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Fried Mexican Ice Cream Categories: Ices, Desserts, Mexican Servings: 4 1 pt Vanilla ice cream OR 2 ts Sugar -other flavor 1 Egg 1/2 c Crushed cornflake OR Oil for deep frying -cookie crumbs Honey 1 ts Ground cinnamon Whipped cream Keywords: Ices, Desserts, Mexican Servings: 4 Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 4 to 5 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Vanilla Popcorn Categories: Snack, Popcorn Servings: 6 1/4 c Corn oil 1 tb Superfine sugar 1 Split vanilla bean Salt 3/4 c Popping corn 2 tb Melted butter Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add vanilla bean and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove vanilla bean and toss popcorn with sugar, salt, and melted butter. Scrape seeds from vanilla bean and add to popcorn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Lemon Popcorn Categories: Snack, Popcorn Servings: 6 1/4 c Corn oil Salt 3/4 c Popping corn 2 tb Lemon juice Zest of 1 lemon 2 tb Melted butter Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Saffron Buttered Popcorn Categories: Snack, Popcorn Servings: 6 1/4 c Corn oil 1/4 ts Finely chopped saffron 3/4 c Popping corn -threads Salt 3 tb Melted butter Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Garlic And Parmesan Popcorn Categories: Snack, Popcorn Servings: 6 2 tb Corn oil Salt 2 tb Olive oil 1/4 c Grated Parmesan 2 Garlic cloves, split 1 Garlic clove, minced 3/4 c Popping corn Ds cayenne pepper Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with Parmesan, minced garlic, cayenne and salt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Three-Pepper Popcorn Categories: Snack, Popcorn Servings: 6 2 tb Corn oil Ds cayenne pepper 2 tb Olive oil 2 ts Black pepper, coarsely 2 Garlic cloves, split -ground 3/4 c Popping corn 1/4 c Hot pepper sauce Salt 2 tb Butter, melted 1 Garlic clove, minced Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Mix hot pepper sauce with melted butter. Toss popcorn with minced garlic, cayenne, black pepper, salt and hot pepper/butter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Popcorn With Basil And Sun-Dried Tomatoes Categories: Snack, Popcorn Servings: 6 2 tb Corn oil 6 Finely chopped oil-cured 2 tb Olive oil -sun-dried tomatoes 2 Garlic cloves, split 1 tb Oil from the tomatoes 3/4 c Popping corn 12 Finely chopped basil leaves Salt Ds cayenne pepper 1/4 c Grated aged provolone Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt and chopped basil. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Ham And Cheese Potatoes Au Gratin #2 Categories: Ham, Cheese, Cheddar, Potato, Onion Servings: 2 2 c Sliced peeled potatoes, 1 1/2 c Milk -cooked 1 c Shredded cheddar cheese (4 1 c Diced cooked ham -oz.) 1 tb Minced onion 3/4 ts Salt 1/3 c Butter or margarine 1 ds White pepper 3 tb All-purpose flour Chopped fresh parsley Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings. SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Chili Cheese Puff Categories: Breads, Biscuits, Cheese, Chilies Servings: 6 5 Eggs -cheese (8oz) 1/4 c All purpose flour 1/4 c Butter or margarine, melted 1/2 ts Baking powder 1 cn (4oz) chopped green chilies, 1 c Cottage cheese -drained 2 c Shredded Monterey Jack In a large mixing bowl, beat eggs well. Stir in next five ingredients. Add green chilies. Pour into a greased 8 inch square baking pan. Bake at 350 F for 40-45 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6-8 servings. Origin: Mariane White, in Reminisce March/April 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Horseradish Cheese Spread Categories: Dip, Spread, Appetizer, Cheese, Horseradish Servings: 2 1 lb Processed cheese, cut into 1 c Mayonnaise -cubes 1/2 c Horseradish assorted crackers Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with crackers. Makes about 2-1/2 cups. Origin: Margie Wampler, in Reminisce March/April 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Emerald Isle Cake Categories: Cake, Alcohol, Emerald Servings: 9 1/2 c Butter or margarine, 1/2 ts Salt -softened 1/2 c Milk 1 c Sugar GLAZE: 2 Eggs 1 c Confectioner's sugar 1 ts Vanilla extract 1 tb To 2 tb milk OR Irish 1 3/4 c All purpose flour -Whiskey 2 ts Baking powder Green food coloring, optional slivered almonds, optional In amixing bowl, cream butter and sugar. Add eggs, one at a time,beating well after each addition. Blend in vanilla. combine baking powder and salt; add alternately with the milk. Beat until smooth. Spread into a greased 9x9 inch square pan. Bake at 350 F for 40 minutes or until cake test done. For glaze, combine confectioner's sugar and milk or whiskey, stirring until smooth and fairly thin. If desired, add 1-2 drops of food coloring and stir until well blended. Spread glaze over warm cake. Sprinkle with almonds if desired. Makes 9-12 servings. Origin: Evelyn Kenney in Reminisce March/April 1993. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spicy Cream Cheese Pastry Categories: Pastry, Dough, Spicy, Cream, Cheese Servings: 1 2 c All purpose flour -chilled 1/2 ts Salt 6 oz Cream cheese, at room 2 ts Ground cayenne -temperature 1 c (2 sticks) unsalted butter, In a bowl, combine the flour, salt, and cayenne pepper and stir together. Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough. Alternatively, combine the dry ingredients in a food processor. Add the butter and cream cheese and process with short pulsesuntil the dough just sicks together. Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours. Makes top crust for 1 large pot pie, or 3 individual ones. Origin: Cookbook Digest Jan/Feb 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Spaetzle Categories: Breads Servings: 2 1 1/2 c Flour 1/2 To 3/4 c milk 1/4 ts Salt 8 c Water 1 ds Nutmeg 1/4 ts Salt 2 Eggs, slightly beaten SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Pillsbury Also, care to swap spaetzle recipes? Here's mine, from Pillsbury. They're delicious with chicken paprikash or in a minestrone-style soup. SPAETZLE Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/4 tsp salt and nutmeg. By hand, beat eggs into flour mixture. Gradually adding milk, stirring constantly until mixture forms a smooth, soft, moist dough. If dough is too thick, add additional milk 1 T at a time. Dough should easily flow through holes in a colander when pressed with a spoon. In large pot, bring water and remaining salt to a boil. Press spaetzle dough, a small amount at a time, through colander with large holes (not slits), or drop by 1/4 tspful, into the boiling water. After water returns to a boil, cook uncovered for 5-7 minutes or until tender, stirring occasionally. Remove with a slotted spoon; drain. Repeat with the remaining dough. Use in soups, stews, tossed in with veggies, or as a buttered side dish. Makes 2-1/2 cups. Can be made a MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Marianne's Kolachkies Categories: Breads Servings: 6 1 lb Butter, softened 1 Egg, beaten 8 oz Cream cheese, softened 2 cn Solo filling (apricot, 3 c Flour -poppyseed, raspberry, 1/2 ts Vanilla -almond, etc.) SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Mom's Polish Neighbor Well, I finally found that recipe I told you about, and another one that's slightly different. Neither is anything like the ones I saw posted on the echo the past few days. The first one is tried and true from my mom's Polish neighbor. The second is from the folks who make the Solo filling. MARIANNE'S KOLACKIES Cream butter and cream cheese together. Add egg, vanilla; then mix in the flour. Cover and chill for a few hours to overnight. Roll out on lightly floured board to 1/4" thickness and cut with round cookie cutters. Place them on a cookie sheet as you would cookies. Use thumb to make indentation in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F until lightly golden, about 10-15 minutes (guessing here, I just do it by sight). Makes enough for a whole house of hungry Polish people at Christmas or Easter time! For ordinary folks (as Justin Wilson would quip), I'd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Kolachky Categories: Breads Servings: 6 2 Sticks butter, softened 1 Egg yolk, beaten 8 oz Cream cheese, softened 1 1/2 c Flour 1 tb Milk 1/2 ts Baking powder 1 tb Sugar 1 cn Solo filling SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Solo company KOLACHKY from Solo Filling Recipe Cream butter, cream cheese, milk & sugar together. Add egg yolk. Sift together flour and bakin powder. Add to creamed mixture and blend well. Refrigerate for several hours or overnight. Turn dough out on lightly floured board and roll to 1/4" thickness. Cut with a cookie cutter and make a depression with thumb in center of each. Place 1 tsp of filling in each center. Bake at 400 F for 10-12 minutes or until MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: Tassies Categories: Breads Servings: 6 1/2 c Butter or margarine, 3 oz Pkg. cream cheese, softened -softened 1 c Flour MMMMM-----------------------------FILLING---------------------------------- 1 ts Butter, melted 1 ts Vanilla 3/4 c Brown sugar 1/2 c Chopped pecans 1 lg Or 2 sm eggs SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: the back of the Mrs. T's Tart Tamper This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got at Lechter's (discount housewares store). The tamper is only $2.89 and well worth it! It makes perfect little tarts quickly every time. Oh, and you'll need a mini-muffin pan or two. (My nieces and nephews love the little bite sized cranberry nutbread gems I bring for them at Thanksgiving.) TASSIE DOUGH Mix butter and margarine well, then add flour and mix to a soft dough. Chill at least 1 hour or overnight. PECAN TASSIE FILLING Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F for 15 minutes, then at 250F for 30 minutes, or MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.04 Title: More Fillings For Tassies Categories: Breads Servings: 6 6 1/2 tb Sugar 2 Eggs 1/4 c Butter 1/4 To 1/2 tsp lemon peel 1/4 c Lemon juice SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng I haven't made these lemon ones yet, but I scaled down a larger recipe from some cookbook to resemble the pecan tassie proportions, hoping to have enough lemon filling for a batch of tartlets. So it may or may not be enough, thought I'd let ya know. LEMON TASSIE FILLING In a small saucepan over low heat, cook the 1 st three until dissolved. Beat the eggs with a mixer and add the hot mix very slowly, mixing constantly. Then return mix to the saucepan and cook for about 3 minutes until it's of pudding consistency. Stir in lemon peel. Let cool to room temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F for 20-25 mins., or until golden. The back of the tart tamper package also suggested some other fillings, like cherry or blueberry pie filling, or vanilla pudding topped afterwards with a strawberry or a few blueberries (glaze with some heated currant jelly). Or make hors d'oeuvres by filling with your favorite quiche recipe, or MMMMM