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MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A 20-Minute Chicken Parmesan Categories: Chicken, Italian Servings: 4 4 Boneless and skinless -chicken breast halves 1 Egg, slightly beaten 1/2 c Seasoned bread crumbs 2 tb Butter or margarine 1 3/4 c Spaghetti sauce 1/2 c Shredded mozzarella cheese 1 tb Grated parmesan cheese 1/4 c Chopped fresh parsley Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings. From: Steve Herrick Source: [Prego] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A Croque Monsieur Salad Categories: French, Salads, Pork Servings: 2 3 tb Olive oil 1 1/2 tb Red wine vinegar Juice of 1/4 lemon 1/2 ts Dijon mustard 1/4 c Chopped fresh basil OR 1 -Tbsp crumbled dried 1 pn Sugar Grinding of black pepper The Salad: 1/2 ts Olive oil 1/2 ts Butter 3 Cloves garlic, minced 1 c Julienne strips cooked ham 1 1/2 tb Freshly grated Parmesan -cheese 4 c Mixed greens (spinach, red -leaf lettuce, arugula, etc) Nasturtium flowers for -garnish (optional) Croutons The Lemon-Basil Vinaigrette: 1. Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside. 2. Prepare the salad: In a small skillet, heat the oil and butter over low heat. Add the garlic and saute 10 seconds. Add the ham and saute for another 10 seconds. Off the heat, add the grated cheese. 3. Place the mixed greens in a salad bowl or plate and top with the ham mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette on top. Top with croutons. Serve this with a good crusty load of French bread and a bottle of dry white French wine. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 9/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A Gahntze Tzimmes Categories: Beef, Jewish Servings: 6 3 To 4 lbs boneless brisket 2 tb Schmaltz (rendered chicken -fat) 3 lg Carrots 1/2 lb Prunes--pitted 1/2 lb Dried apricots 1 Lemon--thinly sliced 3 lg Sweet potatos Juice of 1 orange 5 c Boiling water 1 1/2 tb Brown sugar 2 tb Flour Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices. Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in the roaster. Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A Norwegian Coffee Cake "Kringlas", Categories: Cakes, Desserts, Norwegian Servings: 1 -CONRAD FEIERABEND (TSNC45A) 1/2 c MARGARINE. 1 c SUGAR. 1 ts VANILLA. 1 EGG. 1 c BUTTERMILK. 1 ts SODA. 3 c FLOUR. 2 1/2 ts BAKING POWDER. 1 ts SALT. Try mixing Vanilla and egg beat until mixed. Add the Buttermilk and the Soda; (I have used 7up) and sift the dry ingredients into this. add the rest of the ingredients, mix well. Put the container into the refrigerator chill over night. Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the Refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. Bake in a 450 deg pre-heated oven for approximately 6 to 8 minutes, ( May vary with the weather so keep an eye on them).But they should be a light brown before you remove them. Refrigeration is one of the keys of "KRINGLA" making. They must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. You can also use. A: OATMEAL. B: RAISINS. C: WHOLE WHEAT. You can fill them with your favorite filling, Cream Cheese, Jelly, ETC. you don't need eggs or yeast. They are not too sweet, and definitely not Boring like a bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread not like Muffins, which are too sweet, and also do not have too many calories. This recipe came from a fella from the town of LOS OSOS CA He is a out of work Carpenter who started baking and selling these wonderful Rolls, He said that this is an original recipe that he got from his grandmother, (Yea for the Grandmas). Ive tried Nuts, and love the cream Cheese one, You could even use Custard Filling, Ive also used Different flavored oils like Pure orange oil, Butterscotch, several Berries types. and they turned out just great. Hope you enjoy them. Formatted by Elaine Radis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Abidjan Cabbage Salad Categories: Salads, Snacks, Appetizers, African Servings: 6 4 c Thinly sliced cabbage 1 c Shredded carrot 1 c Pineapple chunks Juice of 1 lemon Juice of 1 orange 1/4 ts Salt 1/3 c Vegetable oil Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing & the vegetables. Refrigerate or serve immediately. "Sundays at Moosewood Restaurant Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ableskiver (Pancake Balls) Categories: Swedish Servings: 6 2 c Sifted flour 2 tb Sugar 1 ts Baking soda 1 ts Cardamom 3/4 ts Salt Combine: 1 c Thick sour cream 2/3 c Milk 3 Egg yolks, beaten 2 tb Melted butter Set an ableskiver pan over low heat Sift together and set aside: Make a well in center of dry ingredients. Add liquid mixture all at one time, stirring until well blended. Beat until rounded peaks are formed: 3 egg whites. Gently spread batter over egg whites and fold together. Test ableskiver pan by dropping on it a few drops of cold water; if drops dance around in small beads, temperature is right. Grease well with butter (About 1/2 tsp. per well) Pour batter into wells, filling about one half full. With a fork turn ableskivers frequently to brown evenly. Do not pierce. Ableskivers are done when a wooden pick inserted in center comes out clean. Serve immediately sprinkled with Confectioners' sugar. If desired, accompany with a tart jam. About 4 doz. balls. Apple Pancake Balls (Ableskiver II Follow above recipe. Rinse, pare and dice 2 medium-sized apples. Sprinkle about 1 tsp. of the diced apples over batter in each well. From: The Scandinavian CookBook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Adas Careh (Lentil Butter) Categories: Appetizers, Ethiopian Servings: 1 1 c Uncooked lentils 1/2 ts Salt 2 1/4 c Water 1 tb Olive oil 6 Green onions, sliced 1 sm Garlic clove, minced 1 1/2 tb Parsley 1 ds Cayenne 1 ds Turmeric 1/4 c Water, as needed Combine water, lentils, salt in a pot. Cook till lentils are soft. Drain, reserve stock. Heat oil in skillet & saute onions & garlic till onions are translucent. Add parsley & spices & cook another minute. Set aside. Combine lentils, cooking water & onion mixture in a food processor, adding more water a tb at a time as needed till the mixture reaches a spreadable consistency. Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip. VT March, 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Adriatic Spaghetti - Spaghetti Dell'adriatico Categories: Pasta, Octopus, Italian Servings: 4 1 sm Octopus (about 3 1/4 pounds) 1/2 c Olive oil 1 pn Rosemary 1 Bay leaf 1 pn Oregano 1 ts Cumin seeds Chopped parsley 1 Green chili pepper chopped 1/2 lb Tomatoes, peeled and cut in -strips 3 Cloves garlic, (inner buds -removed), chopped Salt and pepper 1 lb Spaghetti Serves 4 to 6 The octopus must be very carefully washed and dried, and the mouth removed. Cover the bottom of a saucepan with oil; add the rosemary, bay leaf oregano, cumin seeds, parley, chili pepper, tomatoes and chopped garlic. Place the octopus on top of this mixture and season with salt and pepper. Cover the pot very tightly and simmer for about 45 minutes. Cook the spaghetti in plenty of boiling salted water until it is 'al dente' (firm to the bite). Drain and turn onto a warm serving dish. Mix the octopus sauce into the spaghetti. Serve piping hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aebleskiver Categories: Danish, Desserts Servings: 6 2 c Buttermilk 1/2 ts Salt 2 c Flour 1 ts Soda 3 Eggs 2 ts Sugar 1 ts Baking powder Applesauce Beat egg yolks. Add sugar, salt and buttermilk; then flour, soda and baking powder which have been sifted together. Last, fold in stiffly beaten egg whites. Place small amount of fat in each cup of the aebleskiver pan and fill 2/3 full of dough. Place a small teaspoon of apple sauce on top of dough, then barely cover apple sauce with a few drops of dough. Cook until bubbly, turn carefully with fork and finish baking on other side. Serve with butter and maple syrup or jam. NOTE: AVOID spilling apple sauce in cups, as this will cause the aebleskiver to stick. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aegean Sea Chowder (Psarosoupa Kakavia) Categories: Soups, Greek, Fish, Seafood Servings: 8 Karen Mintzias 1 lb White fish -- cut into 2-inch pieces 1/2 lb Clams (if desired) 1/2 lb Crab (if desired) 1/2 lb Lobster (if desired) 1/2 lb Scallops (if desired) 1/2 lb Mussels (if desired) 1/2 lb Shrimp (if desired) 1/2 lb Baby octopus (optional) 1/4 c Olive oil 3 Onions; chopped 2 Garlic cloves; pressed 2 lb Canned peeled tomatoes -- including liquid 1 c Chopped mushrooms 4 Celery stalks; chopped 2 ts Salt 1/8 ts Cayenne pepper 1 Bay leaf 1/2 c Wine, red preferably 4 c -Water Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad. Source: The Complete Greek Cookbook - by Theresa Karas Yianilos Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aelplermagronen (The Alpine Farmer's Macaroni W. Applesauce) Categories: Switzerland Servings: 4 200 g Potatoes (7 oz) 3 x Onions 40 g Butter (1.5 oz) 1/2 x Clove garlic, mashed 3 dl Whipping cream 400 g Macaroni, cooked (14 oz) Salt, freshly ground pepper 40 g Gruyere cheese (1.5 oz) 25 g 'Vacherin de Fribourg'- - cheese (1 oz) MMMMM---------------------------APPLE SAUCE-------------------------------- 1 kg Cooking apples (2 lbs 4 oz) 1 x Clove vanilla bean, slit -open 120 g Granulated sugar (4.25 oz) 1 x Stick cinnamon 1 dl Water 1 x Lemon juice (optional) Macaroni&Potatoes: Boil the potatoes in their skin. Let cool. Peel onions and cut into thin slices. In a large frying pan heat the butter and saute' the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in. Apple sauce: Peel and core apples. Cut into small pieces. In a saucepan bring water and sugar to a boil. Add the apples and the spices. Cook until tender, remove the spices, liquidise. Return to saucepan, bring to a simmer and let the liquid evaporate somewhat. Correct seasoning with a few drops lemon juice and sugar as necessary. Serving: Arrange the macaroni&potatoes mixture in the centre of each (heated) plate, pour the sauce all round, sprinkle with some grated cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aepfelkratzet (Apple Scramble) Categories: German Servings: 4 250 g Flour (2 cups plus 3 1/2 -Tbsp) 3 To 4 eggs 3/8 l Milk (1 1/2 cups plus 1 1/2 -Tbsp) 1 ds Salt Sugar to taste 3 Apples, peeled, cored, and -sliced 100 g Butter (7 Tbsp) Sugar for dusting From the Allgaeu area. Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the 'Kratzet' has browned all around. Dust with sugar, and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Afelia (Braised Pork with Coriander) Categories: Pork, Cyprus Servings: 4 Karen Mintzias 750 g Pork fillet, leg or loin 1/4 c Butter 500 g New potatoes; peeled 250 g Small mushrooms 1 c Red wine Salt Freshly ground black pepper 2 ts Crushed coriander seeds Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat on meat as this is desirable. Heat half the butter in a heavy based pan and brown potatoes. Remove and keep aside. Add remaining butter and brown pork on each side, push to side of pan. Trim and clean mushrooms and fry quickly in pan next to meat. Stir to combine. Reduce heat to low. Pour in wine, add salt and pepper to taste and place potatoes on top. Sprinkle with coriander seeds, cover pan with lid and simmer over low heat for 45 minutes or until pork and potatoes are tender. Serve with a tossed green salad. * Source: The Complete Middle East Cookbook, by Tess Mallos * Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: African Vegetarian Stew Categories: African, Vegetables Servings: 8 4 sm Kohlrabies, peeled and cut -into chunks 1 lg Onion, chopped 2 Sweet Potatoes, peeled and -cut into chunks 2 Zucchini, sliced thick 5 Tomatoes, fresh -or- 16 oz Can Tomatoes 15 oz Can Garbanzo beans -(chick-peas) with liquid 1/2 c Couscous -or- Bulgar Wheat 1/4 c Raisins, dark or golden 1 ts Ground Coriander 1/2 ts Ground Turmeric 1/2 ts Ground Cinnamon 1/2 ts Ground Ginger 1/4 ts Ground Cumin 3 c Water Keywords: Vegetarian, Vegan Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. Serves 8 One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Agnolotti Bandiera Part 1 Categories: Italian, Pasta Servings: 6 2 c Flour plus flour for Dusting 1/2 ts Salt 1/2 ts White pepper 1 Stick unsalted butter, cut Into pieces 4 Eggs 1 Egg beaten w/ a pinch of Salt for egg wash Semolina for sprinkling (see part 2 for more) SOURCE: IL TULIPANO, 11052 BISCAYNE BLVD, MIAMI. WINE: GRECO DI TUFO. 1. Prepare the pasta. Place dry ingredients and butter in food processor fitted with a pastry blade and run machine for 1 minute, or until butter is cut up and mixture feels sandy. Add eggs and run machine in quick spurts for 2 minutes, or until dough forms a compact ball. 2. Cut dough into 4-5 small pieces. Lightly flour each and roll it through pasta machine (set rollers at widest gap). When dough is smooth, reduce gap between rollers and roll the dough again. Continue in this fashion until rollers are at their narrowest setting. As dough sheets come out, dust them lightly with flour and spread them out on the table. 3. Prepare filling. Steam spinach for 30 seconds or until tender, rinse it under cold water, and squeeze it tightly to extract all the water. Place the spinach and remaining ingredients for filling in food processor and grind until smooth. (See part 2 for more) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ajvar (Roasted Peppers and Eggplant) Categories: Turkish, Appetizers Servings: 6 12 Fresh red New Mexican chiles 4 Meduim eggplants 3/4 c Olive oil or corn oil 1 Large onion, minced 3 Large garlic cloves, chopped 2 tb Lemon juice 2 tb Red wine Salt/pepper to taste Parsley for garnish Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds. Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired. Heat 3 tablespoons oil in a large skillet and saute the onion until very soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil. Add lemon juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and garnish with parsley. Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats. Source: Chile Pepper MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Albondigas Categories: Spanish, Soups Servings: 6 1/2 lb Ground pork 1/2 lb Ground beef 1 Egg 1/2 c Brown rice, uncooked 1 Onion, diced fine 1/2 ts Tomio (thyme) 8 c Water 1 Tomato, chopped 1 Clove garlic, diced 1/2 c Chili huerta 2 Yerba buena 1 Thick slice French bread 1/2 ts Comino (cumin) 2 Carrots, sliced thin 1 c Peas, fresh or frozen Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve. Serves 6. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Crecents Categories: Desserts, Cookies, German Servings: 36 1 c Butter Or Margarine 3/4 c Sugar 1 ts Vanilla Extract 1 1/2 ts Almond Extract 2 1/2 c Flour, Unbleached 1 c Almonds, Ground Confectioners' Sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350°F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Crescents Categories: Cookies, Greek Servings: 2 1/2 c Ground almonds 1 c (1/2 lb.) unsalted butter or -margarine at room tempera- Ture 1 lg Egg yolk 2 tb Powdered sugar 1 tb Brandy Or 1/2 teaspoon -vanilla 2 c All-purpose flour 1/2 ts Baking powder Whole cloves (optional) 1 1/2-2 c powdered sugar A snowy mantle of powdered sugar cloaks these buttery, brandy-spiked nut cookies. Called Kourabiedes, they're a Greek specialty-perfect for a yuletide cookie tray, or for teatime in any season. Spread almonds in a shallow baking pan and toast in a 350 degree F. oven until lightly browned (6 to 8 minutes), shaking pan occasionally. Let cool completely. In large bowl of an electric mixer, beat butter until creamy. Add egg yolk and the 2 tablespoons sugar, mixing well. Stir in brandy and almonds. In another bowl, stir together flour and baking powder. grad- ually add to butter mixture, blending thoroughly. Pinch off dough in 1-inch balls and roll each into a 2-to 2 1/2-inch rope. Place ropes about 2 inches apart on ungreased baking sheets; shape into crescents. Insert a whole clove in each crescent, if desired. Bake in a 325 degree F. oven until very lightly browned (about 30 min- utes). Place baking sheets on racks and let cookies cool for 5 minutes. Sift about half of the 1 1/2 to 2 cups sugar over a sheet of wax paper.Transfer cookies to paper, placing them in a single layer. Sift remaining sugar over cookies to cover. Let stand until cool. Store air- tight; remove clove (if used) from each cookie before eating. Makes about 2 1/2 dozen. Source:Sunset Holiday Cookbook,copyright 1988 Sunset Publishing Corporation Menlo Park,CA 94025 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Marzipan Cream (Frangipane) Categories: Italian, Desserts Servings: 6 3 Eggs 3 oz (3/4 cup) all purpose flour 2 c Milk 4 oz (1/2 cup) sugar 6 oz (3/4 cup) ground almonds You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little. When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays. From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Amaretti Categories: Cookies, Italian Servings: 42 1/2 lb Canned almond paste 1 c Sugar 2 lg Egg whites Granulated sugar - for dusting PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti. HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Amigthalota (Almond Pears) Categories: Greek, Candies Servings: 30 Karen Mintzias 3 c Ground almonds 1/2 c Icing sugar; sifted 1/4 c Egg whites (1/4 c = 2 whites 1/2 ts Grated lemon rind, optional 2 dr Almond essence Whole cloves Additional icing sugar Rose or orange flower water - (optional) Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325 F) Blend ground almonds with icing sugar measured after sifting. Add lightly beaten egg whites with lemon rind if used and almond essence. Mix to a firm dough with hands. Clean hands and rub with a little butter to prevent dough sticking while shaping. Break off small pieces of dough the size of a walnut and form into pear shapes. Insert a whole clove in the top of each to resemble a stem and place upright on a buttered and floured baking sheet. Bake in a moderately slow oven for 20 minutes, covering with brown paper if tops begin to brown. Sift 2 cups icing sugar into a bowl and dip hot Amigthalota into it. If desired, a little rose or orange flower water may be brushed onto Amigthalota before dipping into icing sugar. Place on a wire rack to cool. Sift remaining sugar from bowl into base of a container and arrange cooled Almond Pears upright in a single layer. Sift more sugar thickly over tops and sides, seal and store for a day or two before using. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Anginares Me Anitho - Artichokes With Dill Categories: Greek, Main dish, Appetizers, Vegetables, Vegetarian Servings: 8 Karen Mintzias 12 md Globe artichokes 1 Lemon (juice only) Lemon slices 3 tb Flour (optional) 1/2 c Chopped scallinos,white only 1/4 c Olive or other oil 1 Lemon (juice only) 3 c Water Salt Freshly ground white pepper 2 tb Finely chopped dill 3 ts Cornflour Cold water 2 Eggs Chopped dill for garnish Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Anginares Tarama Categories: Greek, Appetizers, Vegetables Servings: 6 Karen Mintzias 6 sm Fresh globe artichokes 1 1/2 oz Tarama; rinsed if necessary -=OR=- 2 oz -Smoked skinned cod's roe 1 tb Finely grated onion pulp 2 lg Juicy lemons 1 c Fruity olive oil Salt Freshly ground white pepper 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 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Anglesey Cake - Cacen Sir Fon Categories: Cakes, Welsh Servings: 1 250 g Flour, self raising 100 g Butter 75 g Dark brown sugar 150 g Dried mixed fruit 1 tb Black treacle 1 Egg 1 ts Ground ginger 1 ts Mixd spice 1/2 ts Salt 1/2 ts Bicarbonate of soda 200 ml Milk Cream the butter and sugar until light and fluffy. Beat in the egg and stir in the treacle. Sift the flour, ginger, spice and salt together and stir into the creamed mixture. Dissolve the bicarbonate of soda in the milk and stir into the cake mixture. Add the fruit and mix well. Turn into a 20cm (8 inch) round cake tin lined with greased greaseproof paper and bake in a moderate oven (170C, 325F, gas mark 3) for 1 hour or until cooked. From:Country Cooking - Recipes from Wales by Sian Llewellyn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Another Gyros Categories: Lamb, Greek Servings: 6 2 lb Lean ground lamb 2 sl Homemade bread, toasted and -crumbled 1 ts Allspice, crushed 1 ts Coriander seed, crushed 1 Clove garlic, pressed 1 Onion, grated 1 ts Fresh savory, chopped Salt, to taste Freshly ground pepper, to -taste Bacon slices (optional) In large bowl, combined all ingredients. Mix well, kneading until mixture is stiff. Make fingers of meat (about 5-inches longer and not over 2-inches in diameter). Place fingers on skewer spacing about 1-inch apart. Cook over hot coals for 10 to 15 minutes, turning frequently until cooked through. You may wrap the "fingers" on the skewer with sliced bacon. If anyone tries this, let me know how it works out. NOTE: I have this frequently in Greece and here in the U.S., but as I have said, I view it as a "deli" item. Krinos Foods has a "gyros kit" that is sold in the frozen food section of some supermarkets. Recipe: C. Tenery Deriman on Prodigy -- ID: KJNX92A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Antipasto Salad Categories: Salads, Pasta, Italian Servings: 8 1 sm Cauliflower In Small Flowerettes 3 lg Carrots, Thinly Sliced 1 Green Pepper, Diced 1 c Black Olives 2 1/2 c Pasta, Rotini MMMMM-----------------------------DRESSING---------------------------------- 1 1/4 c Oil, Vegetable Or Corn 3/4 c Cider Vinegar 2 Garlic Cloves, Minced 1 ts Sugar, Granulated Salt & Pepper In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water until tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary. Source: Canadian Living Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Antipasto Salad with Garlic Dressing Categories: Salads, Beans, Italian Servings: 8 MMMMM------------------------------SALAD----------------------------------- 1 Recipe Garlic Dressing -(below) 15 1/2 oz Can garbanzo beans, drained 6 1/2 oz Jar marinated artichoke -hearts 1/2 c Roasted red peppers 1/4 c Black olives, pitted, -drained, and sliced 2 bn Romaine, torn into bite-size -pieces 1/2 c Low-fat salami, sliced 1/2 c Part-skim mozzarella cheese 1/4 c Parmesan cheese, freshly -grated MMMMM-------------------------GARLIC DRESSING------------------------------ 2 tb Olive oil 1 tb Plus 1 1/2 t tarragon -vinegar 1/4 ts Prepared mustard 1/4 ts Worcestershire sauce 1 Clove garlic, crushed 1 ds Pepper This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini. Servings: 8 Directions: Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce, Pour salad dressing over all and toss well. Arrange salami on salad greens. Sprinkle both cheeses over top. Dressing: Shake all ingredients in tightly covered jar. Makes about 1/4 c dressing. Per serving: Cholesterol (mg): 10 Fat (grams): total 9; saturated 2 Exchanges: vegetables 3; fat 2; other 0 Calories: 166 From: "The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. Courtesy of Theresa Merkling Courtesy of Shareware RECIPE CLIPPER 1.1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Antipasto Categories: Salads, Italian, Pickles Servings: 8 1 Small Jar Pickled Onions 1 Small Jar Sliced Pimentos 8 oz Canned Green Beans Can Mixed Vegetables 4 oz Can Mushrooms 2 x Sliced Dill Pickles 6 oz Canned Tuna 12 oz Tomato Paste Cucumber, Sliced Thin Jar Stuffed Green Olives 1 c Vinegar 2/3 c Oil 1 ts Pepper 1 ts Salt Open all cans except tomato paste and drain liquids from onions, beans, vegetables, mushrooms, tuna; and empty all into a bowl. Add pimentos, olives with their juice. Add sliced pickles. In a separate saucepan over low heat, empty tomato paste, vinegar, oil, pepper and salt. Stir constantly until mixed well and hot. Allow to cool. Pour the tomato mixture over the vegetables and tuna in bowl. Mix well with careful stirring so as not to break up the ingredients. Chill in refrigerator until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apfelpfannkuchen (Apple Pancakes) Categories: German, Pancakes Servings: 4 2/3 c Flour; Unbleached, Unsifted 1/4 ts Salt 1/2 c Milk 3/4 c Butter Or Margarine 1/4 ts Cinnamon 2 ts Sugar 4 Eggs; Large, Beaten 2 c Apple; Slices 2 tb Sugar Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apfelschaum (Apple Mousse) Categories: Desserts, German Servings: 4 3 lg Tart apples, peeled, cored -and sliced 3 Egg whites Grated peel of 2 lemons 6 tb Sugar 1/4 l White wine (1 cup plus 1 -Tbsp) For baking: 30 g Butter (2 Tbsp) 2 tb Sugar Central Swabia In the wine, stew the apples until tender and mushy. Force through a sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites to stiff peaks and then carefully fold into the apple mixture. Fill the whole into a buttered ovenproof dish (Jena Glass*), dust with 2 tablespoons sugar, and slowly bake at 250 degrees F for about half an hour. Serves 4. ((*Note: Jena Glass is similar to Pyrex. K.B.)) From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apfelstrudel (Apple Strudel) Categories: German, Desserts Servings: 6 6 c Apples; Tart, Sliced 1 tb Lemon Rind; Grated 2 ts Cinnamon 8 oz Fillo Leaves; 1/2 Box,Thawed 1 c Bread Crumbs; Finely Crushed 3/4 c Raisins 3/4 c Sugar 3/4 c Almonds; Ground 1 3/4 c Butter;(No Margarine),Melted Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple and Cream Kuchen Categories: Desserts, Cakes, German Servings: 4 MMMMM-------------------------------CAKE------------------------------------ 1 pk Yeast, Dry, Active 1/2 ts Salt 4 tb Sugar 2 c Flour, Unbleached, Unsifted 1/4 c Butter Or Margarine 1/2 c Milk 1 Egg, Large MMMMM-----------------------------FILLING---------------------------------- 3 c Apples, Tart, Sliced 1 tb Lemon Juice 1 ts Cinnamon 3/4 c Sugar 2 tb Flour, Unbleached 8 oz Cream Cheese, Softened 1 Egg, Large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130°F). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1-1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350°F for 30 minutes. Best when served warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple and Rum Custard Cake Categories: Desserts, Cakes, German Servings: 8 MMMMM------------------------------CRUST----------------------------------- 1 1/2 c Flour, Unbleached, Unsifted 5 tb Sugar 1 tb Lemon Rind, Grated 2/3 c Butter Or Margarine 1 Egg Yolk, Large 1 tb Milk MMMMM-----------------------------FILLING---------------------------------- 1/2 c Soft Bread Crumbs 2 tb Butter Or Margarine, Melted 4 c Apples, Tart, Sliced 1 tb Lemon Juice 1/4 c Sugar 1/4 c Raisins * 1/4 c Rum 3 Eggs, Large, Beaten 1/3 c Sugar 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. ~----------------------------------------------------------------------- CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10 inch Springform pan that has sides only greased. Press dough up sides of pan 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice and 1/4 c sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350°F oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350°F until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Cake Categories: Desserts, Cakes, German Servings: 6 6 Apples, Medium, Tart 2 Lemons, Medium, Juiced 3 tb Sugar 3 tb Butter 3/4 c Sugar 2 Egg Yolks, Large, Divided * 1/2 Lemon Juiced, Peel Grated 1 ts Baking Powder 1 1/2 c Flour, Unbleached 3/4 c Milk 1 tb Rum 2 Egg Whites, Large 1 tb Butter, To Grease Cake Pan 1 ts Vegetable Oil 3 tb Confectioners' Sugar * Do not put the egg yolks together as they will be used individually. ~------------------------------------------------------------------------- Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350°F oven for 35-40 minutes. Remove from pan and sprinkle with confectioners' sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Filling for Strudel Categories: Slovenian Servings: 6 *INGREDIENTS* 10 c Apples, slices thin 1 Stick butter 1 c Bread crumbs, very fine 1 c Sugar, or more if apples are -tart 1 ts Cinnamon 1 Lemon rind (grandma does NOT -use this) 1/2 Stick butter, melted Source: Treasured Slovenian & International Recipes *DIRECTIONS* Melt stick of butter and lightly brown the bread crumbs. Set aside to cool. Sprinkle the cooled bread crumbs over the stretched dough. Spread the sliced apples evenly over the dough and sprinkle sugar, cinnamon and lemon rind over the apples. Melt the 1/2 stick of butter and when it has cooled spoon over the apples. Roll up dough. Place in well greased pan and bake in 350 F oven for one hour. notes: Be careful not to puncture the dough when transferring to the pan, otherwise the strudel will stick to the pan. *VARIATIONS* Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Lokshen (Noodle) Kugel (Sweet) Categories: Desserts, German Servings: 1 8 oz Medium Egg Noodles 1/4 c Melted Margarine or oil 4 Eggs, beaten 3 md Apples 1/4 c Dark Seedless Raisins 1/4 c Sugar 1 1/2 ts Salt 2 ts Cinnamon 1/2 ts Vanilla Cook and drain noodles and put in a large bowl. Stir in margarine and eggs. Peel and chop apples. If using raisins, rinse in hot water and drain. Combine all ingredients together, add seasoning and mix well. Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13" baking pan. Bake for 40-60 minutes or until lightly browned. Makes 12 servings. Note: for extra softness, add another 2 eggs. Variation: Pineapple Kugel Replace apples and raisins with one 16 oz can crushed pineapple..Add an additional 1/2-3/4 cup of sugar and 1 tbs cinnamon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Pancakes Categories: Pancakes, German Servings: 4 2/3 c Flour, Unbleached, Unsifted 2 ts Sugar 1/4 ts Salt 4 Eggs, Large, Beaten 1/2 c Milk 2 c Apple, Slices 3/4 c Butter Or Margarine 2 tb Sugar 1/4 ts Cinnamon Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Pancakes (German) Categories: Pancakes, German Servings: 6 2/3 c Flour-unbleached,unsifted 2 ts Sugar 1/4 ts Salt 4 Eggs beaten (lge eggs) 1/2 c Milk 2 c Apple slices 3/4 c Butter/margarine 2 tb Sugar 1/4 ts Cinnamon Apple Pancakes (German) Sift together the flour, 2 tsp sugar and the salt. Beat eggs & milk together. Gradually add flour mixtu, beat until smooth. Saute apples in 1/4 cup of butter until tender. Mix 2 Tbsp sugar and the cinnamon together. Toss with apples. Melt 2 Tbsp butter in a 6 inch diameter deep fry pan. Pour in the batter to a depth of a about 1/4 inch. when set place 1/4 of the apples on top, cover with more batter. Fry pancake until lightly brown on both sides. Keep warm and repeat procedure until all batter and apples are used up. I hope the person requesting the pancake recipe like it, although MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Pancakes (German) Categories: Pancakes, German Servings: 6 1 1/4 c Plain flour 1/4 ts Salt 1 1/3 c Milk 1 60 g egg 1 1/2 tb Butter, melted 3 Apples peeled, cored, -quartered and thinly sliced 1/2 ts Cinnamon 2 1/2 tb Sugar Extra butter for frying Juice of one lemon 1. sift flour and salt into a bowl. beat milk, egg and butter together. 2. make a well in the centre, gradually add liquid and beat until batter is smooth. 3. combine remaining ingredients in a bowl, mix well. 4. heat butter in pan, place 1 - 2 tablespoons of mixture in pan, cover with 1 tablespoon of apple mixture and a little extra batter mixture. 5. allow to brown on both sides. drain on absorbent paper and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apple Strudel Categories: Desserts, German Servings: 12 6 c Apples, Tart, Sliced 3/4 c Raisins 1 tb Lemon Rind, Grated 3/4 c Sugar 2 ts Cinnamon 3/4 c Almonds, Ground 8 oz Fillo Leaves, 1/2 Box,Thawed 1 3/4 c Butter,(No Margarine),Melted 1 c Bread Crumbs, Finely Crushed Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400°F for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves can be found at most markets in the frozen food section. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Armenian Potato Salad with Red Onions and Green Pepper Categories: Potatoes, Salads, Armenian Servings: 8 3 lb Red-skinned potatoes 1 md Red onion, thinly sliced and -separated into Rings 1 Green pepper, seeded and -finely chopped 3 tb Minced fresh parsley Juice of 1/2 lemon 1/3 c Olive oil salt, pepper and cayenne pepper to taste Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pepper; mix well. Add parsley and lemon juice; carefully toss again. Dribble oil over the vegetables and season to taste with salt, pepper and cayenne pepper; toss and set aside for several hours for salad ingredients to mellow. If refrigerated, bring to room temperature before serving. (Goes well with roasted lamb, chicken or simple fish recipes). Serves 8 to 12. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Arnaki Se Fillo (Lamb In Fillo) Categories: Greek, Meats, Main dish Servings: 6 Karen Mintzias 6 Boneless lamb leg steaks * Freshly ground black pepper 2 tb Butter or oil 2 md Onions; sliced 1 Garlic clove 12 Fillo sheets 1/2 c Butter; melted Salt 3 md Tomatoes; peeled 1 ts Rigani or oregano 125 g Feta cheese; cut in 6 slices *Note: Lamb steaks should be about 2 cm (3/4 inch) thick. Serves: 6 Oven temperature: 200 C (400 F) Cooking time: 25-30 minutes Trim steaks of most of the fat and shape neatly - trimmings can be used in a ground lamb dish. Season with pepper. Heat butter or oil in a frying pan and brown steaks quickly on each side - do not cook through. Lift out onto a dish and leave until cool. Add onions to pan and fry gently until transparent, add garlic and remove from heat. Brush a sheet of fillo pastry with melted butter and place another sheet on top, brushing again with butter. Fold in half to make almost a square of fillo. Put aside and cover wtih a dry tea towel, then one dampened with warm water. Repeat with remaining fillo to give 6 prepared squares. Take one square and brush top with butter - leave remaining pastry covered. Place a lamb steak in the centre and season lightly with salt. Top with onion-garlic mixture and cover with 2 slices of tomato. Sprinkle with a little rigani, salt and pepper and place a slice of feta cheese on top. Bring up ends of fillo pastry and double-fold over top. Fold in ends as you would a package then tuck ends underneath. This is known as a the chemist's (druggist's) fold. Place on a buttered baking tray. Repeat with remaining ingredients. Brush tops and sides of packages lightly with melted butter and bake in a preheated hot oven for 15 minutes. Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 minutes. Garnish with parsley sprigs and serve with boiled green beans or zucchini dressed with olive and lemon juice. Note: Medallions of lamb cut from a trimmed loin can be used instead of the steaks. You will require 12, and place 2 in each package. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Arni Exohiko ("Surprise" Lamb, Country Style ) Categories: Greek, Meats, Main dish Servings: 8 Karen Mintzias 2 tb Olive oil 8 Loin lamb chops 18 Sheets commercial phyllo 6 tb Butter; hot and melted 2 c Peas; cooked and drained 16 Potato balls; parboiled 16 Cherry tomatoes; peeled 1/2 lb Kasseri cheese; in 8 pieces Salt & freshly ground pepper 3/4 c Chopped fresh parsley 1 pn Dried oregano *Note: 3/4-inch slices leg of lamb may be used instead of lamb chops. In a heavy skillet, heat the oil or butter and fry the lamb over high heat, turning frequently. Lower the heat and simmer for 15 minutes, then remove from the heat. Meanwhile, unroll the filo sheets and cover with a damp towel. In a small pan over low heat, have the butter hot without letting it brown. Remove two sheets of filo, brush with hot butter over the first, then cover with the second sheet and brush it with butter. In the center of the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls, 2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper, a heaping tablespoon of parsley, and a pinch of oregano. Fold the filo around the lamb and vegetables like a sealed parcel. Place, seam side down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8 "parcels". Brush hot butter on the tops, then bake in a moderate oven (350 F) for 45 to 50 minutes or until golden in color. Remove from the oven and arrange on a warm platter or on individual dishes. Serve warm, with a fresh-cooked or raw vegetable salad. Note: The vegetables and herbs may be varied. Substitute green beans or lima beans for peas, use thyme or basil instead of oregano. Arni Exohiko is frequently prepared using buttered waxed paper, parchment paper or aluminum foil rather than with filo. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Arni Fricasse (Lamb Fricasse) Categories: Greek, Meats, Main dish Servings: 6 Karen Mintzias 1 lg Onion; chopped 2 tb Butter 1 kg Lean boneless lamb, cubed 1 c Hot water 2 tb Chopped parsley 1 ts Chopped dill or fennel, opt. Salt and pepper Prepared vegetable *see note MMMMM-----------------------EGG AND LEMON SAUCE---------------------------- 1 1/2 c Stock 1 tb Cornflour 3 Eggs; separated 1 Lemon (juice only) Salt Freshly ground white pepper Serves: 4-6 Cooking time: 1 3/4 to 2 hours In a heavy-based saucepan or Dutch oven gently fry onion in butter until transparent. Increase heat and add cubed lamb. Cook, stirring constantly, until meat juices evaporate. Meat should not brown. Reduce heat and add hot water, herbs and salt and pepper to taste. Cover and simmer gently for 1 to 1 1/2 hours. Add prepared vegetable and continue to cook until lambe and vegetables are tender. Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan contents hot. Make Egg and Lemon Sauce: Bring stock to the boil. Mix cornflour to a paste with a little cold water and add to stock, stirring until thickened and bubbling. Let it boil for 1 minute. In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy. Add lemon juice gradually, beating constantly. Gradually pour in boiling, thickened stock, beating constantly. Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 minutes to cook the egg. Do not allow sauce to boil. Remove from heat and continue to stir for 1 minute. Season to taste. Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 minutes. Arrange lamb and vegetable on a serving dish and sprinkle with chopped herb. Serve immediately with crusty bread and a chilled white wine. *Note: Use any one of the following for the vegetable: 8-12 small globe artichoke hearts. Add to meat about 1 hour and cook for further 30-45 minutes. 500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 minutes. Drain, add to meat after 1 hour and cook for further 45 minutes. Pork can be used instead of lamb with this vegetable. 4 heads endive, washed well and trimmed of any coarse leaves. Slit heads in half lengthways and blanch in boiling salted water for 2 minutes. Drain, add to meat after 1 1/2 hours and cook for further 15 minutes. 4 small firm heads lettuce, washed well and quartered. Place in a colander and scald with boiling water. Add after 1 1/2 hours and cook for further 15 minutes. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Arni Lemonato (Roast Lemon Lamb) Categories: Greek, Meats Servings: 8 Karen Mintzias 1 Leg of lamb, about 2 kg 3 Garlic cloves 2 Lemons (juice only) Salt Freshly ground black pepper 1 ts Dried rigani or oregano 2 tb Butter or margarine 1 c Hot water Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb. Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with the lamb during the last hour. Sprinkle with additional lemon juice, herb, salt and pepper. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Arni Souvlaki (Skewered Lamb) Categories: Greek, Meats Servings: 6 Karen Mintzias 1 Leg lamb (2 kg), boned 1/2 c Olive oil 1/2 c Dry white wine 1 Lemon (juice only) 2 ts Dried rigani or oregano 2 Garlic cloves; crushed 3 Bay leaves; broken in pieces Salt and pepper Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade. Grill for 15 minutes or until cooked to taste. Place on a platter and garnish with parsley and lemon wedges. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Arroz De Bacalhau Categories: Fish, Portuguese Servings: 4 1 Onion - peeled and thinly sliced 4 tb Olive oil 1 Steak dried salt cod 1 Ripe tomato (or dbl. amt.) - peeled, cored - and very coarsely chopped Salt and pepper to taste 1 2/3 c Short-grain rice Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt. BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat. Meanwhile, shred the cod, remove the skin and bones and wash but do not soak. Add the cod to the onion, cover and simmer for about 10 minutes. Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper. When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes. Cover the kettle for the last half of cooking. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagi Fritti Al Prosciutto Categories: Vegetables, Italian Servings: 4 16 Fat asparagus spears - washed and trimmed - (See NOTE) 1 ts Salt 6 tb Butter 2 Eggs; beaten together Flour; for dredging 16 sm Slices prosciutto 1 tb Cooking oil COOK ASPARAGUS IN BOILING salted water until barely tender, about 10 minutes. Drain in a colander, spray with cold water, and pat dry. Lay asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it over asparagus spears. Put beaten eggs on one plate and flour for dredging on another. Heat remaining butter and oil in a skillet. Wrap each asparagus spear in a slice of prosciutto. Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side. Drain on paper towels and serve hot. NOTE: If there are no fat asparagus, use twice as many skinny ones; cook a few minutes less and roll 2 spears in each slice of prosciutto. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Potato Soup Categories: Soups, British Servings: 6 1 lb Asparagus; trimmed, -and cut into 1-in lengths 1 lg Baking potato; peeled and - cut into 1/2-in cubes 1 md Yellow onion, peeled -and cut into slim wedges 3 1/2 c Chicken broth 1/4 ts Ground mace 1/8 ts Ground nutmeg 1/2 ts Salt 1/4 ts Freshly ground pepper 6 tb Freshly grated Parmesan PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes. Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Soup (Zuppa Di Asparagi) Categories: Italian, Soups, Vegetables Servings: 6 2 tb Extra-virgin olive oil 2 Cloves garlic, minced 2 lb Asparagus, trimmed, peeled -and cut (1 inch pieces) Salt and pepper 1 qt Chicken broth 4 Eggs 1/2 c Freshly grated Parmesan or -pecorino cheese 6 sl Italian bread, toasted Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese. Serves 6. NOTE: To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Astakos Plaki - Lobster in Tomato Sauce with Saffron Rice Categories: Greek, Seafood Servings: 4 Karen Mintzias 2 Lobsters (about 2 lbs each) - (live, or recently dead) 25 Saffron strands; soaked in 1/4 c Hot water 1/4 lb Finely chopped onion 1 md Leek; washed, finely chopped 8 tb Fruity olive oil 3 Garlic cloves; minced 1 lb Tomatoes; skinned, seeded, - and finely chopped 4 Sun-dried tomatoes (in oil) - pounded to a paste 1/2 c White wine 1/4 c Orange juice 1 Bay leaf Salt & freshly ground Pepper 1/2 c Finely chopped Fennel 1/2 c Minced flat-leaf Parsley 1 tb Finely chopped fresh Mint 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 purée 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 purée. 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 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aubergine and Sesame Pate Categories: Vegetarian, Appetizers, Snacks, Greek Servings: 2 1/2 md Aubergine 1 Crushed garlic cloves 1 1/2 tb Tahini 1/4 Juice of 1 lemon 1 tb Olive oil Seasoning MMMMM-----------------------------GARNISH---------------------------------- Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aubergines a la Toulousaine (Eggplant A La Toulouse) Categories: Vegetables, Casserole, French Servings: 4 1 md Eggplant 1/4 c Salad oil 3 lg Tomatoes, peeled 2 c Fresh bread cubes 2 tb Snipped parsley 1 cl Galic, minced 1 tb Salad oil 1/4 c Grated Parmesan cheese Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. SOURCE: Good Houskeeping's Around The World Cookbook. Consolidated Book Publishers Chicago 1, Illinois 1958 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: August Goerg's Grilled Steak (Spiessbraten August Goerg) Categories: Beef, Barbecue, German Servings: 6 1 Shallot or small onion cut -into small pieces Freshly ground black pepper 1 pn Mace 1 lg Steak (just over 1 lb), at -least 1 1/4 inches ((Note: Per Horst Scharfenberg, this recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. K.B.)) Per person: thick, trimmed Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife. Coat the steak with the shallot mixture, pressing it in so it will adhere. Remove the loose shallot pieces and grill the steak (over a fire of oak logs, says August Goerg, from which the bark has been removed).* Take the steaks off the grill while they are still pink inside. Sprinkle them with salt. *Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aunt Julia's Paella Categories: Pork, Chicken, Shrimp, Squid, Spanish Servings: 6 1 Chicken, cut up (Or 4 thighs -and legs) Salt and pepper to thaste 1 lb Lean pork, cut into 1-inch -cubes 1 md Onion, minced 2 Toes garlic, minced Cut into 1 1/2 inch julliene -strips: 1/2 lg Bell pepper 1 lg Carrot 1 Stalk celery 1 c Frozen green peas 1 1/2 lb Peeled shrimp 1 3/4 oz Jar sliced pimento 2 ts Capers, with juice 4 oz Jar pimento-stiffed green -olives 1/2 lb Calamari (squid), cleaned -and sliced 5 c Water 4 Chicken bouillon cubes 1 ts Saffron threads 2 1/2 c Uncle Ben's (c) rice, -uncooked 3 Hard boiled eggs, sliced 1/2 lb Unpeeled shrimp (heads on) Oil for frying { Submitted by Chiqui Collier, Cookery N'Orleans Restaurant } In a large electric skillet or paella pan, brown the chicken pieces (that have been seasoned with salt and pepper) in a little oil. Remove from the pan. Add the pork cubes to the drippinfs and brown for about 5 minutes. Remove from the pan. To the pan drippings (add a little more oil if necessary) add the onion, garlic, bell pepper, celery and carrot. Stir-fry for 2 minutes. Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork. Stir. In a separate pot, bring the 5 cups of water to a boil; stir in the bouillon cubes and saffron. Let it stand for 5 minutes until dissolved. Gently stir the rice into the skillet mixture. Slowly pour in enough of the bouillon mixture to cover the rice and chicken pieces. Cover and cook over low heat for about 20 minutes. Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top. (Add more broth as necessary to keep the rice moist. Cover and steam for another 10 minutes until the shrimp are cooked and the rice is tender. (Paella should be moist but not wet!) Place the pan on a hot pad on the serving table and let everyone help themselves. Serve with a mixed green salad, red ripe tomatoes and some French bread. Also mix up a pitcher of Sangria and enjoy! Serves: 12. [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Posted by Fred Peters MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aunt Velma's Shortbread Categories: Cookies, Entertain, Scottish, Nova scotia Servings: 1 1 c Butter 1/2 c Sugar,icing 2 1/2 c Flour, all purpose - sifted Preheat oven to 350F°. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2" thickness. Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350F° till light brown on edges. Anne's note, it is easier to make this recipe in the food processor. Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ausgezogenes Mehlmus Categories: German Servings: 4 80 g Flour (3/4 cup) 1 l Milk (approx. 1 qt) 120 g Sugar (1/2 cup plus 1/2 -Tbsp) 8 Egg yolks, whisked to a -froth 8 Egg whites, beaten to stiff -peaks Grated peel of 3 lemons 1 pn Salt 50 g Butter (3 1/2 Tbsp) From Central Swabia. From grandmother's more thrifty times; rarely encountered today. Combine the flour and a little milk, and stir until smooth. Gradually add the remainder of the milk, the sugar and salt. Bring to a boil. Remove the pot from the heat, add the grated lemon peel. Carefully fold in the egg yolk froth and beaten egg whites. Pour the mixture into a buttered casserole dish and bake at medium heat for 20 minutes. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Austrian Bread Dumplings Categories: Austria, Breads Servings: 6 4 oz Dry bread, diced 1/2 oz (1 Tbsp) butter or lard 1 Egg 1/2 c Milk 3 oz (3/4 cup) flour Salt and pepper 1 tb Chopped fresh herbs -(parsley, chervil, -marjoram) - 1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but a great improvement You will need a frying pan, a large and a small bowl, and a saucepan of water or soup. Fry the diced bread lightly in the fat in a frying pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour. Dip your hand into cold water and roll the mixture into a dozen small balls. Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting. Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen. Yield: 12 dumplings Time: 1 hour Notes: You may include chopped fried bacon or cubed pork cracklings in the mixture. Leaving out flour will result in a lighter dumpling. From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Authentic Italian Bread Categories: Italian, Breads Servings: 2 1 ts Active dry yeast or 1/3 -small cake (6 grams) fresh -yeast 1 Scant tsp. malt syrup 1/3 c Warm water 2/3 c Milk at room temperature 1 c (135 grams) unbleached -all-purpose flour This takes 2 days but is worth the wait. Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight. Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 T. salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The dough will be smooth but won't pull away from the side of the bowl. Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4 minutes. Finish kneading by hand on a floured work surface. First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbled and blistered. Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves. Place on an oiled cookie sheet sprinkled with cornmeal. Cover and let rise till doubled, about 1 hour. Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on racks. To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avacado Buttermilk Sherbet Categories: Desserts, Irish Servings: 1 2 Avacados 2 c Buttermilk 1/2 c Sugar 1/4 c Honey 1/4 c Light corn syrup 1/4 c Lemon juice Puree avacados in blender or food processor. Combine buttermilk, sugar, honey, corn syrup and lemon juice. Beat well and blend with avacados. Refrigerate until mixture is thoroughly chilled, then freeze according to ice cream maker manufacturer's directions. Makes 1 quart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avgolemono Categories: Soups, Greek Servings: 6 8 c Chicken broth 1 c Uncooked rice 4 Eggs, separated 4 tb Lemon juice Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Avgolemono Soup (Egg and Lemon Soup) Categories: Soups, Greek Servings: 6 6 c Rich chicken stock 3 Eggs, well beaten 1/3 c Rice (not instant) 1/3 c Strained lemon juice In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and simmer for about 20 minutes until tender. Reduce the heat and barely simmer. in a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice. Slowly add 2 cups of the broth to the mixing bowl, beating constantly. Stir the mixture gradually into the remaining broth. Reheat the soup before serving, but do not let it boil. Posted by Jerry Tretiak. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baba Gannouj Categories: Mideast, Vegetarian Servings: 12 2 md Eggplants Juice of 1 1/2 lemons 1/4 c Virgin olive oil 1/2 ts Allspice 1/2 ts Cinnamon 1/2 ts Black pepper Salt to taste Finely chopped parsley, -- green peppers & green -- onions Pita bread Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate. Can be frozen at this point. Serve trimmed with parsley, green peppers & green onion with pita. The Hamilton Spectator, July 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Babka Categories: Polish, Cakes, Breads, Desserts Servings: 10 3 pk (1/4 oz) active dry yeast (3 -Tbsp) 3/4 c Warm water (110F) 1 tb Plus 1 cup sugar About 7 3/4 cups all-purpose -flour 1 1/2 c Milk 1 1/4 c Unsalted butter or margarine 6 Eggs 2 Egg yolks 1 1/2 ts Salt 2 Egg whites Topping: 1/4 c Sugar 1/2 c All-purpose flour 1 ts Ground cinnamon 1/4 c Unsalted butter or -margarine, chilled This desert, a cross between cake and sweet bread, is often baked for Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat unil smooth. Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divied dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F. Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserte in centre comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks. Frost with Powdered Sugar Icing if desired. Makes two (10 inch) cakes. Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks. Makes abou 1 1/4 cup icing. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Babute Categories: Ground beef, African Servings: 6 2 lb Lean ground beef Salt 1 1/2 tb Curry powder 4 Eggs, beaten 1 c Milk 1 1/2 c Half and half 1 8 oz pkg. dried apricots, -finely chopped bay leaves butter Combine beef, salt and curry powder. Combine eggs, milk and cream. Combine half of the egg mixture with the beef; stir in apricots. Turn into a greased 13 x 9" baking dish. Pour remaining egg mixture over top; float several bay leaves on top of milk; dot with butter. Bake at 350 for 45 minutes until top resembles baked custard. Source: Cooking is Our Bag Posted by Dar Rains MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bacon & Egg Carbonara Categories: Pasta, Pork, Eggs, Italian Servings: 4 8 oz Sliced bacon (about 10 -slices) cut into 1" squares 8 oz Dry thin pasta, such as -capellini or vermicelli; or -1 pkg (9 oz) Angel hair pasta 2 c Sour cream 1/4 c Chopped chives or thinly -sliced green onions, -including tops 4 Egg yolks 1 c Grated parmesan cheese In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat. In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese. Makes 4 servings. SOURCE: Sunset: Fresh Ways with Pasta; 1990 _O_ ~\_O_ /( )\ ( )\ ~ / \ ~ \\ ~ \ \ // ... Dancin' outta Sandee's Kitchen...;)! ~ ~ ~~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bacon Soup - Cawl Cig Moch Categories: Soups, Welsh Servings: 1 150 g Bacon, lean rashers 1 md Potato 2 Leeks 1 Celery, stack 1 Egg 600 ml Water 600 ml Milk 2 ts Parsley, chopped Salt & pepper Remove the rind from the bacon. Dice the bacon. Peel and cut up the potato and leeks. Slice the celery. Place the bacon and vegetables with the water in the saucepan. Season. Cover and simmer for 30 minutes. Separate the egg yolk from the white and mix the yolk with the milk. Remove the saucepan from the heat and stir in the egg yolk and milk. Reheat for 2-3 minutes but do not boil. Serve sprinkled with parsley. From: Country Cooking - Recipes from Wales by Sian Llewellyn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bakaliaro Tiganito (Fried Salt-cod) Categories: Greek, Fish Servings: 6 Karen Mintzias 1 1/2 lb Dried salt cod 1 1/4 c All-purpose flour 2/3 c Cold water 1 pn Salt 1/4 ts Baking powder 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. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Chicken With Orzo Categories: Greek, Poultry, Pasta, Main dish Servings: 4 Karen Mintzias 1 Frying chicken, quartered 1 tb Butter 1 3/4 c Orzo 1 1/2 ts Salt 1/2 ts Oil 1 c Chicken broth 6 oz Tomato paste 1/4 ts Pepper Plain yogurt Place the chicken in a shallow roasting pan, skin side up. Add 1/3 cup water. Dot with butter. Salt and pepper to taste. Bake in 350 F oven 1 hour. Fifteen minutes before chicken is done, bring 2 quarts of water to boil, stir in orzo, 1/2 teaspoon salt and oil. Parboil 5 minutes. Drain orzo in colander. Rinse in cold water. Drain. Remove baked chicken from oven. Place in dish. Cover tightly with heavy-duty foil. Set aside. Turn oven to 425 F. Add 1 cup water and broth to roasting pan. Stir to loosen drippings. Add tomato paste, 1 teaspoon salt, pepper and drained orzo. Bake 30 minutes or until orzo has absorbed liquid and is tender. Adjust salt. Spinkle orzo with Parmesan cheese or dollops of yogurt. Serve with baked chicken. From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Eel Salonika Categories: Greek, Seafood Servings: 4 Karen Mintzias 2 lb Eel (boned, skinned) 1/4 c Olive oil 4 Onions; thinly sliced 1 Garlic clove; pressed 2 c Tomatoes 1/2 c Parsley; chopped 1 ts Oregano 1/8 ts Cinnamon 1 ts Salt Pepper to taste 1/2 c Red wine,(Mavrodaphne, Port) Rinse eel with cold water. Oil baking pan with half of the oil. Place slices of eel on pan. Sauce: Heat remaining oil in frying pan, and fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients and cover. Cook 10 minutes. Pour sauce over eel. Bake 45 minutes at 375 degrees. Serve with crusty bread and a crisp salad. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Eel (Anguilla) Categories: Eel, Italian Servings: 4 1/2 c Olive oil 2 tb Wine vinegar 2 Bay leaves 1 ts Salt 1/2 ts Pepper 1 tb Bread crumbs 2 lb Eel (large variety), skinned -and cut into 4-inch pieces additional bay leaves Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. Marinate eel pieces in this mixture 3 hours, turning frequently. Place eel pieces on skewers, alternating with bay leaves. Place skewers in greased baking dish, and bake in moderate oven (375), 30 minutes, turning often. Brush with remaining marinade while cooking. Serves 4 From: The Talisman Italian Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Gefilte Fish Categories: Fish, Jewish, Vegetables Servings: 6 1 lb Halibut -or- Turbot Fillets, -fresh or frozen 1 sm Onion 1 sl Bread, crumbled 1/2 ts Salt 1/4 ts Black Pepper, ground 1 Egg 1 tb Vegetable Oil 1 Onion, sliced 1 Sweet Green Pepper, chopped 8 oz Can Tomato Sauce Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls. Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes. Baste with the sauce before serving. Serves 6 One Serving 2 Fish Balls = Calories: 189 Carbohydrates: 9 Protein: 20 Fat: 8 Sodium: 671 Potassium: 606 Cholesterol: 77 Exchange Value: 3 Lean Mean Exchanges + Vegetable Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Gefilte Fish Categories: Casserole, Fish, Jewish Servings: 8 1 lb Whitefish fillets 1 lb Halibut fillets 1/2 c Bread crumbs,fine dry 1 ts Salt 1/2 ts Onion powder 1/4 ts Pepper 1 Egg,beaten 2 cn Tomato sauce(8oz ea) 2 tb Peanut oil 1 ts Seasoned salt 1. Grind whitefish and halibut fillets together. 2. Combine fish with bread crumbs, salt, onion powder and 1/8 teaspoon pepper. 3. Add beaten egg; mix thoroughly. 4. Shape mixture into 8 fish balls; place in casserole dish. 5. Combine tomato sauce, peanut oil, seasoned salt and remaining 1/8 teaspoon pepper; pour over fish balls. 6. Bake, covered, in preheated 375'F. oven 45 minutes, or until done. NOTE: Culinary historians date gefilte fish back to the Middle Ages. Since then, it has become a mainstay of Sabbath meals because it can be prepared well in advance. Gefilte fish may be prepared with any combination of locally available, firm-fleshed, white meat fish. It may be served as an appetizer or main dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Halibut Limone Categories: Italian, Fish Servings: 6 3 lb Halibut, cut into 6 serving -pieces, 3/4 inch thick Salt and pepper to taste 1 ts Paprika 2 Cloves Garlic, minced 1/4 c Minced fresh parsley 1/2 c Seasoned bread crumbs 2 Lemons, sliced, plus 2 more -thinly sliced for garnish 1 tb Butter Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and pepper and paprika. Place fish in a buttered shallow baking dish and sprinkle with garlic, parsley and breadcrumbs. Place lemon slices on fish and add water almost to top of fish. Bake uncovered 20-30 minutes until fish is firm and crumbs are golden brown. Remove lemon slices, dot with butter and place under broiler until browned. Garnish with thin lemon slices. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Kibbee Categories: Lebanese, Beef, Lamb Servings: 5 2 lb Raw kibbee 1 lb Meat filling 1/2 c Onion 1/4 c Pine nuts 1 pn Cinnamon 4 tb Olive oli Pour 2 T. olive oil in bottom of 9x13 in pan. Divide raw kibbee in half and press half into pan. Cover with meat filling and press other half of kibbee on top. Spread remaining olive oil on top. Bake until deep brown at 375 degrees. Meat filling: Coarse grind 1lb. beef or lamb ( I prefer Lamb for filling) Brown pine nuts in butter and add onions until translucent. Brown meat with pinch of cinnamon. Combine with pine nuts and onions Serve with plain yogurt. Things I forget to tell you: Just before kibbee is ready to go into oven, score the top layer(about 1/2 inch deep) into 2 inch squares. Posted by Dar Rains, Fidonet Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Lasagne Categories: Pasta, Italian Servings: 6 1 lb Of lean ground beef, or -Italian sausage 3 tb Olive oil 1 lg Onion, chopped (to make 1 -cup) 1 lg Red or green bell pepper -(finely chopped) 2 lg Garlic cloves, minced 28 oz Italian plum tomatoes 6 oz Can tomato paste 1/3 c Water 1 1/2 ts Dried basil 1 ts Oregano 1 ts Sugar (optional) Salt 1/4 ts Freshly ground pepper 1 Bay leaf, broken in half 15 oz Fresh ricotta 4 c Grated mozzarella cheese 1/4 c Freshly grated Parmesan -cheese 1 Egg 1/2 ts Salt 8 Lasagne noodles (about 6 -oz.) 1 tb Olive oil 1/4 c Freshly grated Parmesan -cheese 1/4 c Freshly grated mozzarella -cheese Remove sausage casings and crumble sausage. Brown meat in large pot, stirring occasionally to break up the meat. Drain off fat. Remove meat and set aside. Heat 3 tablespoons oil in the same pot, add onion, garlic and bell pepper and cook over medium heat, stirring occasionally, about 5 to 8 minutes or until onion is tender. Stir in the reserved meat, tomato puree, tomato paste, water, basil, oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and bring to boil. Cover and simmer, stirring occasionally, about 2 hours, or until flavors mingle and mixture thickens slightly (there will be about 4 1/2 to 5 cups of sauce). Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; set aside. Bring 3 quarts of water to boil in a large pot. Add 1 tablespoon salt, then gradually add lasagne noodles so that water continues to boil. Cook noodles until barely tender, about 5 minutes, stirring once or twice; do not overcook. Drain noodles; rinse in cold water and drain well. Return noodles to pot and toss them gently with 1 tablespoon oil to prevent them sticking. Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4 lasagne noodles, cutting one as necessary to completely cover the bottom. Spread evenly with half of ricotta mixture (1 generous cup). Sprinkle evenly with half of mozarella (about 2 cups). Spread with half of the tomato/meat sauce. Top with remaining 4 noodles, cutting one noodle as above so that the sauce mixture is completely covered. Evenly layer on remaining ingredients in the same order as above. Sprinkle the top of the lasagne evenly with 1/4 cup Parmesan and 1/4 cup mozzarella. Bake in a preheated oven at 375 for about 45 or 50 minutes or until lasagne is hot in center. Remove from oven; let stand for 15 minutes. Cut in squares and serve on heated plates with garlic bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Noodles - Mlinci Categories: Pasta, Slovenian Servings: 6 INGREDIENTS 1/2 c Water, lukewarm 1/4 Cake yeast, (or 1/4 tsp. dry -pkg yeast) 1 Egg, beaten 1 tb Salad oil 1 ts Salt 2 1/2 c Flour Source:Treasured Slovenian & International Recipes DIRECTIONS Crumble yeast into lukewarm water and add beaten egg, salt, salad oil and flour. Knead well to make a medium dough. Roll out into rounds as for noodles, only not quite so thin. Pierce each round with a fork and bake in oven at 325 F until a delicate brown on both sides. "Mlinci" are baked on the lowest rack in the oven and must be turned. When baked, cool and break the "mlinci" into a large bowl. Pour over enough salted boiling water to cover and let stand for two minutes. Pour off water into another bowl and drain "mlinci" dry. Once again pour on same water and allow to absorb about one hour. Pour hot melted butter over "mlinci" and serve. You may substitute poultry or pork roast drippings for butter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Peaches From the Piedmont Categories: Desserts, Italian Servings: 8 6 Ripe peaches 1/3 c Sugar 8 Italian macaroons; crushed -such as Amaretti di Saronno 1 Egg yolk 4 tb Unsalted butter; melted Try this with white peaches, if available, for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Pork Chops Categories: Pork, German, Garlic Servings: 6 6 Pork Chops 1 Garlic Clove, Minced 1 ts Caraway Seeds, Crushed 2 ts Hungarian Paprika, Mild * 1/2 ts Salt Pepper, As Desired 1 c White Wine, Dry 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. ~------------------------------------------------------------------------ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325°F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Spinach with Cheese Categories: Vegetables, Cheese, German, Garlic Servings: 4 1 lb Spinach, Fresh * 1/4 lb Butter 1 Onion, Large, Diced 2 Garlic, Cloves, Minced 1/2 ts Salt 1/2 lb Emmenthaler Cheese, Grated 1 ts Paprika 1/8 ts Nutmeg 1/4 ts Pepper * Wash and clean spinach. Dry. ~------------------------------------------------------------------------- Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 350°F about 20 minutes or until cheese bubbles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Stuffed Herring (Irish) Categories: Fish, Irish Servings: 4 4 tb Breadcrumbs (heaping) 1 ts Parsley, chopped 1 sm Egg, beaten 1 Juice and rind of lemon 1 pn Nutmeg 1 Salt and pepper 8 Herrings, cleaned 300 ml Hard cider 1 Bay leaf, well crumbled 1 Fresh ground pepper Directions: First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4. ~- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Stuffed Squid Categories: Greek, Seafood Servings: 5 Karen Mintzias 1 lb Squid Salt 6 tb Olive oil 1 Onion; chopped 1/3 c Raw long-grain white rice 1/2 c Chopped fresh parsley 1/4 c Chopped fresh mint leaves 2 tb White wine 1/4 c Pine nuts 1/4 c Black raisins Freshly ground pepper 4 Peeled tomatoes; drained 1/3 c White wine Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter. Drain and set aside. Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent. Stir in the rice and saute a few minutes, until golden. Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and raisins, and season with salt and pepper to taste. Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook. Seal opening with skewers or toothpicks. Place the stuffed sacs with the heads and tentacles in a baking-serving dish. Sprinkle with salt and pepper and set aside. Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over the squid and dribble the remaining 2 tablespoons olive oil over the top. Bake in a medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice are tender and the sauce has thickened. Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bakewell Tart Categories: British Servings: 6 MMMMM---------------------------PATE BRISEE-------------------------------- 2 c Flour;all purpose 2 ts Sugar,granulated 1 ts -Salt 14 tb Butter;cut in small pieces 1 Egg 1 tb Milk MMMMM-----------------------------FILLING---------------------------------- 1/2 c Raspberry Jam 4 tb Butter;softened 4 1/2 tb Sugar,granulated 1 Egg 2/3 c Almonds;ground; 2 oz 1 c Pound cake crumbs;2 oz 1/2 ts Almond extract MMMMM--------------------CONFECTIONERS' SUGAR GLAZE------------------------- 2 tb Butter;unsalted 1 c Confectioner's sugar 2 tb Heavy cream;also called -whipping cream 1 ts Vanilla extract 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) v7.07 Title: Baklava (Low Fat Low Cal Version) Categories: Greek, Desserts, Low-cal Servings: 35 1/2 lb Shelled pistachio nuts, -ground 3 tb Sugar 3/4 ts Ground cinnamon 1 1/2 tb Rose water 1/2 lb Filo dough 1/2 c Low-calorie margarine, -melted Rose Water Syrup 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) v7.07 Title: Baklava (Papadakis Taverna) Categories: Greek, Desserts, California Servings: 12 Karen Mintzias 1 2/3 tb Cinnamon 3 c Coarsley chopped walnuts 1 lb Sweet butter; melted 1 lb Phyllo pastry sheets 40 Whole cloves 1 1/2 c Sugar 1 c Water 1 2" strip of orange peel 1 2" strip of lemon peel 1 Cinnamon stick 1/2 c Honey 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 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklava Categories: Desserts, Greek Servings: 30 MMMMM-----------------------------BAKLAVA---------------------------------- 3/4 c Finely Chopped Walnuts 3/4 c Finely Chopped Pistachios 1/2 c Chopped Blanched Almonds * 1/2 c Superfine Sugar 1 ts Cinnamon 1 ts Nutmeg 1 1/4 lb Sweet Butter, Melted 1 pk Commercial Phyllo Sheets MMMMM------------------------------SYRUP----------------------------------- 2 1/2 c Sugar 1 3/4 c Water 1 Orange's Rind, Finely Grated 1 Lemon's Rind, Finely Grated 5 Whole Cloves 1 Cinnamon Stick 1 c Honey *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°F 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklava 2 Categories: Greek, Desserts Servings: 30 Karen Mintzias MMMMM-----------------------------BAKLAVA---------------------------------- 3/4 c Finely chopped walnuts 3/4 c Finely chopped pistachios 1/2 c Chopped blanched almonds - (lightly toasted) 1/2 c Superfine sugar 1 ts Cinnamon 1 ts Nutmeg 1 1/4 lb Sweet butter; melted 1 pk Commercial phyllo sheets MMMMM------------------------------SYRUP----------------------------------- 2 1/2 c Sugar 1 3/4 c Water 1 Orange's rind; finely grated 1 Lemon's rind; finely grated 5 Whole cloves 1 Cinnamon stick 1 c Honey 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 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklava Rolls Categories: Greek, Desserts Servings: 6 1/2 lb Walnuts, finely chopped 2 1/2 tb Sugar 1/2 ts Cinnamon 1/8 ts Ground Cloves Syrup: 1 1/2 c Sugar 1 1/2 c Water 1 Cinnamon Stick 2 ts Lemon Juice 1/2 c Honey 1 lb Phyllo Dough 3/4 lb Unsalted Butter, melted Heat oven to 350 degrees. Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using. To Assemble: Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean pencil on top of fold and roll into a cigar-like cylinder. Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo. Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklava with Cooky Filling Categories: Greek, Desserts Servings: 36 Karen Mintzias MMMMM--------------------------COOKY FILLING------------------------------- 2 c Sweet butter 1 c Confectioners' sugar 1 Egg yolk 1 ts Vanilla or almond extract 4 c Flour MMMMM------------------------------SYRUP----------------------------------- 4 c Granulated sugar 4 c Water 1 c Honey Lemon juice to taste MMMMM-----------------------------BAKLAVA---------------------------------- 1 lb Toasted blanched almonds * 1/2 c Zwieback crumbs 4 tb Granulated sugar 1 ds Cinnamon 1 lb Phyllo pastry sheets 1 1/2 c Sweet butter; melted *Note: Either toasted blanched almonds, or walnut meats, or half of each, (finely chopped) may be used. Cooky Filling: Cream the 2 cups sweet butter until light. Gradually beat in the confectioners' sugar and continue to beat until mixture is fluffy. Add egg yolk and vanilla or almond extract and blend well. Work in about 4 cups flour to make a medium-soft dough. Set aside and make syrup. Syrup: In a saucepan combine the granulated sugar and water. Bring to a boil and boil for 15 minutes or until syrup is slightly thick. Add honey and again bring to the boiling point. Add lemon juice to taste, and cool. Mix almonds or walnuts, or a combination of the two, with zwieback, 4 T granulated sugar, and cinnamon. Brush 2 sheets of phyllo pastry evenly with butter and sprinkle with nut mixture. Place 2 buttered sheets of phyllo on top and sprinkle with nut mixture. Shape a portion of cooky filling into a 1/2-inch-thick roll and place the roll along one edge of the pastry sheets. Roll up loosely, cut into 2-inch slices, and place slices in a buttered cake pan. (Continue in this method until all phyllo pastry and/or cooky filling is used.) Brush tops of each slice with butter and bake in a 350 F oven for 20 minutes or until lightly browned. Dip the hot baklava slices, one at a time, in cold syrup, allowing each piece to remain in the syrup for a few minutes. From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox Church (Hempstead, NY) Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklava with Cream Filling (Muhallebili Baklava) Categories: Turkish, Greek, Desserts Servings: 24 Karen Mintzias 1 lb Phyllo pastry sheets 3/4 lb Sweet butter; melted MMMMM-----------------------------FILLING---------------------------------- 3 c Milk 1/3 c Sugar 1/4 ts Salt 1/2 c Fine grain semolina MMMMM------------------------------SYRUP----------------------------------- 2 2/3 c Sugar 2 c Water 2 tb Lemon juice Preheat oven to 350 F after the filling has been prepared. Divide the pastry into 2-equal parts. Lay 1 sheet on a well-buttered 11 x 16 inch baking pan. Brush surface generously with melted butter. Lay second sheet on top of first and butter. Repeat until half of the pastry sheets have been used. Cover unused half of pastry sheets with a kitchen cloth to prevent drying. Prepare the filling: Over medium heat bring milk, sugar and salt to a boil in a saucepan. Add farina by sprinkling in a little at a time, stirring constantly until the mixture thickens and the farina is well cooked. Spread the hot farina mixture evenly over the entire surface of pastry sheets. Again build up the remaining half of the pastry sheets, buttering each surface generously, on top of farina. Pour the remaining butter over the top. Cut pastry sheets into 24 equal squares. Bake for 40 to 45 minutes or until light golden. While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Bring to a boil and simer for 15 minutes without stirring. Remove from heat and allow to cool. Remove baklava from oven. Pour off all excess butter by tilting the pan. Cook for 10 minutes. Brush surface lightly with some of the drained butter to give luster to the pastry. Pour syrup over a little at a time, until all is absorbed. Allow to cool for several hours. From: "The Art of Turkish Cooking" by Neset Eren. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklava with Cream Filling (Muhallebili Baklava) Categories: Turkish, Greek, Desserts Servings: 24 1 lb Phyllo pastry sheets 3/4 lb Sweet butter; melted MMMMM-----------------------------FILLING---------------------------------- 3 c Milk 1/3 c Sugar 1/4 ts Salt 1/2 c Fine grain semolina MMMMM------------------------------SYRUP----------------------------------- 2 2/3 c Sugar 2 c Water 2 tb Lemon juice Preheat oven to 350 F after the filling has been prepared. Divide the pastry into 2-equal parts. Lay 1 sheet on a well-buttered 11 x 16 inch baking pan. Brush surface generously with melted butter. Lay second sheet on top of first and butter. Repeat until half of the pastry sheets have been used. Cover unused half of pastry sheets with a kitchen cloth to prevent drying. Prepare the filling: Over medium heat bring milk, sugar and salt to a boil in a saucepan. Add farina by sprinkling in a little at a time, stirring constantly until the mixture thickens and the farina is well cooked. Spread the hot farina mixture evenly over the entire surface of pastry sheets. Again build up the remaining half of the pastry sheets, buttering each surface generously, on top of farina. Pour the remaining butter over the top. Cut pastry sheets into 24 equal squares. Bake for 40 to 45 minutes or until light golden. While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Bring to a boil and simer for 15 minutes without stirring. Remove from heat and allow to cool. Remove baklava from oven. Pour off all excess butter by tilting the pan. Cook for 10 minutes. Brush surface lightly with some of the drained butter to give luster to the pastry. Pour syrup over a little at a time, until all is absorbed. Allow to cool for several hours. From: "The Art of Turkish Cooking" by Neset Eren. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklava Categories: Desserts, Greek Servings: 60 Karen Mintzias 3 1/2 c Granulated sugar 2 1/2 c Water 2 tb Honey 1 Lemon rind 1 Stick cinnamon 4 Whole cloves 1 1/4 lb Walnuts & blanched almonds - Chopped medium fine 2 ts Ground cinnamon 1 ts Ground cloves 1 1/2 lb Commercial filo sheets 1 lb Sweet butter; melted Combine 3 cups sugar, the water, honey, whole lemon rind, and whole spices in a saucepan and bring to boil. Lower the heat and simmer for 15 minutes, then remove the lemon peel and spices and cool. Meanwhile, in a large bowl, combine the nuts, remaining 1/2 cup sugar, and ground spices and set aside. Lay filo sheets flat, cover with waxed paper and then a damp towel. Keep covered except when removing to assemble the baklava. Count 8 filo sheets, fold, cover and refrigerate to reserve for the top. Using a large pastry brush, butter an 11 1/2-inch by 15 1/2-inch by 3-inch baking pan. Lay a filo sheet on the bottom of the pan, brush with warm butter, and repeat using 8 sheets. Scoop up a handful of the nut-spice mixture and sprinkle over the top filo sheet inside the pan. Lay on 3 or more filo sheets, brushing each with butter, and sprinkle again with the nut mixture. Continue until all the nuts and filo are used. (The important things here are to butter each filo and spread the nuts evenly. The way to do the latter is to rotate the pan several times during the procedure.) Now you can remove the reserved sheets from the refrigerator and spread over the top, brushing on each sheet. Using a long, very sharp knife, score the baklava from top to bottom into diamond shapes planning in advance the size desired. Be sure the knife touches the bottom of the pan as you cut. Heat the remaining butter to sizzling and pour over the top. Bake in a 300 degree oven for 1 1/4 hours or until golden chestnut in color and flaky. Remove from the oven (in the pan) to a rack, and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve each piece individually. Source: "The Food of Greece" by Vilma Liacouras Chantiles Avenel Books, New York. Cutting Diagram: ___________________________________ |\_____\_____\_____\_____\___\____| |__\_____\_____\_____\____\____\__| |____\_____\_____\_____\____\____\| |_\____\_____\_____\_____\____\___| |___\____\_____\_____\_____\____\_| Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklava Categories: Turkish, Desserts Servings: 6 1 lb Filo (either 24 or 48 sheets -to the pound) 2 Sticks unsalted butter 2 c Pistachios, walnuts, or -almonds, chopped 3 tb Sugar Syrup: 1 1/4 c Sugar 1/2 c Water 1 tb Lemon juice 1 tb Orange blossom water -(optional, but good!) Prepare syrup. Dissolve the sugar in water and lemon juice and simmer until thick enough to coat spoon. Add orange blossom water & simmer for another 2 min. Allow to cool, then chill thoroughly in the fridge. NOTE: if filo is 24 sheets to the pound, butter every sheet. If 48 sheets to the pound, butter every other sheet. These directions are for 48 sheets to the pound. Paint a 13 x 9 baking pan with butter. Fit 1/3 of the filo sheets in pan, brushing every other sheet w/ butter. Mix the nuts and sugar together. Sprinkle 1/3 of this mixture over filo. Keep alternating filo and nuts - ending with the filo. Cut diagonally into lozenge shapes with sharp knife. Bake baklava for 30 min. in a 350 oven, then raise heat to 450 and bake for approx. 5 min until puffed and very light golden in color. Remove from oven and immediately pour the chilled syrup over the hot baklava. Leave to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklava Categories: Desserts, Lebanese Servings: 6 2 c Walnuts or pistachio nuts -fine chopped 1 lb Package fyllo dough 1 lb Unsalted butter 1/2 c Sugar Syrup 2 c Sugar or honey 1 Geranium leaf or 1/2 ts Rose water Optional 1 c Water 1 tb Lemon juice If fyllo is frozen defrost at room temperature 4-5 hours. When working with fyllo dough always keep sheets that are not being used covered with a damp cloth. Combine nuts and sugar, mixing well. Set aside. Butter the bottom of a 14 X 10 inch baking pan. Divide the package of fyllo dough into two sections; leaving one half for the bottom layer and the other half for the top. Melt the butter. Lay 2 sheets of fyllo over the bottom of the pan. Brush on butter then take two more sheets and lay them over the two sheets in the pan. Repeat this procedure until half of the pound (of fyllo) is used. Spoon nuts evenly over the last layer. Continue to butter two sheets and place them over the nuts, repeating the same procedure until all sheets are used. Brush the top layer with butter. Cut into 1 1/2 inch diamond shaped pieces. Bake at 300 degrees for 1 hour or until golden brown. Remove from oven and pour cold syrup over the Baklava. Saturate well. Syrup: If honey is substituted for sugar, use only 1/2 cup water in the recipe, following these directions. Combine sugar and water. Stir until dissolved. Boil over medium heat for 5 minutes. Add lemon juice (and geranium leaf or rose water if desired). Boil for 5 more minutes. Remove from heat and cool. From "A Taste of Lebanon", by Mary Salloum MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baklazhannaya Ikra (Eggplant Caviar Odessa Style) Categories: Russian, Appetizers, Vegetables Servings: 8 1 lg Eggplant;(1 1/2 To 1 3/4 Lb) 1 md Onion; Finely Chopped 1 md Tomato; Meaty, Peeled And -Finely Chopped 2 lg Cloves Garlic; Minced 1 tb Olive Oil 2 tb Red Wine Vinegar Salt And Freshly Ground -Black Pepper Fresh Parsley; Chopped For -Garnish Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) Categories: German, Pork, Casserole, Ground beef Servings: 4 1 lb Cabbage; Head, Small 1 tb Vegetable Oil 2 Onions; Medium, Chopped 1/2 lb Pork; Lean, Cubed 1 lb Ground Beef; Lean 1 ts Caraway Seeds 1/2 ts Salt 1/2 ts Pepper 1/2 c White Wine; Dry 1 ts Vegetable Oil 3 Bacon; Strips, Thick Sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. Gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Banana-Coconut Bake (Akwadu) Categories: Desserts, African Servings: 6 5 md Bananas 1 tb Margarine or butter 1/3 c Orange juice 1 tb Lemon juice 3 tb Brown sugar, packed 2/3 c Shredded coconut Heat oven to 375F. Cut bananas crosswise into halves. Cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with margarine and drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake until coconut is golden, 8 to 10 minutes. BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES (C) 1993 General Mills, Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bangers or Oxford Sausages Categories: Pork, Veal, British Servings: 2 1/2 lb Lean pork, ground 1/2 lb Lean veal, ground 6 oz Pork fat, ground 3 sl Of white bread with crust, -crumbled or finely chopped 1 ts Salt 1/4 ts Black pepper 1/4 ts Cayenne pepper 1/8 ts Mixed grated nutmeg 1/8 ts Mace 1/4 ts Minced fresh thyme or 1/8 ts Dried thyme 1/4 ts Minced fresh marjoram or 1/8 ts Dried marjoram 2 ts Minced fresh sage or 1 ts Dried sage 1 ts Loosely packed finely grated -lemon peel 1 lg Egg Prepared Hog Casings Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bara Brith - Currant Bread - Welsh Categories: Breads, Welsh Servings: 16 1/4 lb Dried Fruit 4 oz Candied Peel 1 pt Warm Water 1/2 ts Mixed Spice 2 lb Plain Flour 2 ts Salt 6 oz Lard 1 oz Fresh Yeast 1/2 lb Demerara Sugar 2 Eggs Oven: 450°F, Gas Mark 8 for 15 minutes: 375°F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barvarian Potato Salad Categories: Salads, German, Potatoes Servings: 4 4 c Potatoes * 2 c Chicken Broth ** 1/2 ts Salt 1/4 c Vegetable Oil 1/3 c Onion, Chopped 1/2 ts Sugar 2 tb Lemon Juice Pepper To Taste * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ~------------------------------------------------------------------------ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barvarian Sausage Salad Categories: Salads, German Servings: 4 1/2 lb Knockwurst, Cooked / Cooled 2 Pickles, Small 1 Onion, Medium 3 tb Vinegar 1 tb Mustard, Prepared * 2 tb Vegetable Oil 1/2 ts Salt 1/4 ts Pepper 1/4 ts Paprika 1/4 ts Sugar 1 tb Capers 1 tb Parsley, Chopped * Mustard must be the strong Djon or Gulden Type. ~------------------------------------------------------------------------- Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving garnish with chopped parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barvarian Veal Categories: Veal, German Servings: 4 1 lb Veal, Cut In 4 Thin Slices 1/2 ts Salt 1/8 ts Sugar 1/2 ts Pepper, White 1 tb Mustard, Dijon Style 4 Bacon, Slices 4 Eggs, Large, Hard Cooked 2 tb Vegetable Oil 1 Onion, Medium, Diced 3/4 c Beef Bouillon, Heated 1 tb Tomato Paste 2 tb Unbleached Flour 1/4 c Red Wine Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barvarian Veal with Asparagus Categories: Veal, German Servings: 6 2 lb Veal, Cubed 2 tb Vegetable Oil 1 Onion, Large, Chopped 1 c Carrots, Chopped 1 tb Parsley, Chopped 1/4 c Lemon Juice, Fresh 2 c Beef Broth 3 tb Unbleached Flour 1/2 ts Salt Pepper To Taste 2 lb Asparagus, Fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each). ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ~------------------------------------------------------------------------ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325°F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until crisp-tender. Stir into veal and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basai Badawi (Onions with Lentils, Nuts and Fruit) Categories: Jordanian, Vegetarian, Beans Servings: 4 4 Onions; large 1/2 c Lentils, red; cooked 3/4 c Yogurt, plain 2 tb Dates; stored & finely -chopped 2 tb Walnuts; chopped 1 tb Raisins; or sultanas 2 tb Bread crumbs 1 bn Parsley, fresh; chopped -salt and pepper " This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or tumeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice." Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool. Now remove the centre section of each onion, to leave a shell about 3/4 inch thick. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes. Garnish with parsley ands serve with bulgur or 'red' rice (see note above). SERVES:4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basbousa Bil Loz (Basbousa with Almonds) Categories: Desserts, Turkish Servings: 1 2 1/4 c Water 1 1/2 c Sugar 1 ts Lemon juice 3/4 c Blanched almonds 3/4 c Semolina Whole blanched almonds Whipped cream 1/2 c Butter Bring water, sugar and lemon juice to a boil. Simmer for few min. Chop almonds fine and fry them in hot butter together w/ semolina until golden. Add hot syrup slowly stirring constantly over low heat until thickened. Remove from heat & cover. Let it cool. Pour into indiv. greased molds. Unmold & serve warm. Decorate w/ almond and dollop of cream. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basbousa Bil Laban Zabadi (Basbousa with Yogurt) Categories: Desserts, Turkish Servings: 20 1 c Sugar 1/3 c Water 1/2 Lemon (juice only) 1/2 lb Unsalted butter 1/3 c Blanched almonds 1/2 c Yogurt 3/4 c Sugar 1 c Semolina 1 ts Baking powder Few drops vanilla extract Whipped cream Make a thick syrup by boiling the sugar, water and lemon juice together and simmering until it thickens. Allow to cool and chill. Melt half of the unsalted butter. Toast the blanched almonds and chop them finely. Beat the yogurt with the sugar in a large mixing bowl. Add melted butter and all remaining ingredients except the cream, and beat well until thoroughly mixed. Pour into a large rectangular buttered baking tray and bake in a 400 degree oven for 30 min. Pour the cold syrup immediately over the hot basbousa as soon as it comes out of the oven. Cut into lozenge shapes and return to the oven for 3 more minutes. Serve soused with other half of butter, melted, and spread with whipped cream. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basel Chocolate-Spice Cookies (Basel Brunsli) Categories: Cookies, Switzerland, Entertain, Desserts Servings: 2 1 1/4 c Blanched whole almonds -(about 7 ounces) 1 1/2 c Powdered sugar 3 1/2 tb Unsweetened cocoa powder 2 1/2 ts Ground cinnamon 1/8 ts Ground cloves 3 oz Bitterswet (not unsweetened) -or swmisweet Chocolate, chopped fairly -fine 1/4 ts (generous) almond extract 2 lg Egg whites 2 To 5 Tbl confectioners' -sugar for rolling out -cookies Heat oven to 325F. Line several baking sheets with aluminum foil. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times. Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground. Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass. Set the dough aside for 5 to 10 minutes to stiffen slightly. Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary. Roll out the dough to 1/4 inch thickness, lifting it with a spatula frequently and redusting the surface and rolling pin with powdered sugar to prevent sticking. Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter. Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart. Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy. Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil. Store airtight for 3 to 4 days. Freeze, airtight, for longer storage. Makes about forty 2 1/4-inch cookies. [THE BALTIMORE SUN; November 25. 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basel Honey-Spice Cookies (Basel Leckerli) Categories: Cookies, Switzerland, Entertain, Desserts Servings: 50 2/3 c Clover honey 2/3 c Granulated sugar 1 tb Kirsch (cherry brandy) or -orange juice 2 1/2 ts Ground cinnamon 1/4 ts Ground cloves Finely grated peel (yellow -part only) of one Large lemon 1/4 c Finely chopped candied lemon -peel 1/4 c Finely chopped candied -orange peel 2/3 c Finely chopped blanched -slivered almonds 2 1/4 c All-purpose or unbleached -white flour (or more) 1 1/2 c Powdered sugar 1/8 ts Vanilla extract Heat the oven to 350F. Generously grease two 10-by-14-inch or larger baking shets. Stir together the honey, sugar, and kirsch in a medium-sized saucepan over medium heat. Heat the mixture, stirring, until the sugar completely dissolves and the mixture is hot but not boiling. Remove from the heat and stir in the spices, lemon peel, candied peels, and almonds until completely incorporated. Stirring vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture will become very stiff. If the mixture feels sticky and too soft to roll out, stir or knead in a bit more flour, but be careful not to overflour. Set the mixture aside until cooled to barely warm. Sprinkle a work surface generously with flour. Divide the dough in half. Roll out half of dough into an 8 1/2-by-13-inch rectangle, frequently running a spatula under the dough and dusting the work surface. As needed, also dust the top of the dough and the rolling pin with flour. Transfer the dough to a prepared baking sheet. Repeat with the second half of the dough. Prick the dough lightly all over with the tines of a fork. Stagger the baking sheets on racks in the center third of the oven; switch positions halfway through the baking to ensure even browning. Bake for 13 to 16 minutes or until the dough top is just tinged with brown and slightly darker on the edges; avoid overbaking, as cookies will become crunchy and hard. Carefully run a spatula under the dough rectangles to loosen them from the pans. When just cool enough to handle, transfer the rectangles to a cutting board and cut away any uneven, dry edges using a large serrated knife. Deeply score the rectangles, but do not cut completely through the surface, lengthwise and crosswise, to yield 1-by-2 1/2-inch bars. Return the scored rectangles to the baking sheets. In a small saucepan stir together the powdered sugar, vanilla, and 3 tablespoons of water until thoroughly blended. Bring the mixture to a boil, stirring. Boil, stirring, for 20 to 30 seconds, until smooth, very fluid, and translucent. Divide the mixture between the rectangles, pour over the top and quickly spread the glaze over the entire surface. Let stand until the glaze sets and turns white again, about 1 hour. Bend the rectangles to break apart or cut through the score marks to separate into bars. Let stand until the glaze is dry and hard. Pack airtight. Store for up to 3 weeks or more. Makes 50 to 60 1-by-2 1/2-inch bars. [THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Biscotti Categories: Cookies, Italian Servings: 72 4 oz Blanched almonds 2 1/2 c Flour 2 c Granulated sugar 1/4 ts Salt 1/4 ts Baking soda 3 Eggs PREHEAT OVEN TO 350F. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces. On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch. With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2-inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on the racks, then transfer them to a tin for long keeping. Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this recipe for a nice variation. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Broth (Brodo Di Carne Mista) Categories: Italian, Soups Servings: 2 1 lg Onion 1 lb Chicken necks and wings 1/2 lb Beef short ribs 1/2 lb Veal bones 1 tb Salt 2 Celery sticks 2 lg Carrots 1/2 sm Celery root (about 3 1/4 oz) 1 md Bunch flat-leaf parsley -(about 3 oz) 4 md Garlic cloves 4 Balck peppercorns PREPARATION and COOKING: Adjust oven rack to high position and heat the broiler. Peel and halve the onion and broil until charred; set aside. Remove fat from chicken parts and beef ribs. Put them and veal bones in a 6-quart soup kettle with salt and 4 quarts of cold water. Slowly bring to a boil. Halve the celery and carrots, quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3 1/2 to 4 hours, skimming frequently until stock reduces to 2 quarts. Strain broth, discarding solids. (Can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb P38 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Irish Sausages Categories: Pork, Irish Servings: 4 1 1/2 lb Lean pork 8 oz Pork fat, without gristle 1/2 ts Ground allspice 1 ts Salt Fresh-ground pepper Pinch dried sage or marjoram 1 oz White breadcrumbs (optional) Ground ginger, mace, nutmeg Cloves, cayenne pepper Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Pizza Dough Categories: Italian, Breads, Pizza Servings: 4 4 1/2 c Unbleached all-purpose White flour 1 ts Salt 1/4 c Olive oil 2 pk Dry yeast 1 1/2 c Warm water 2 ts Light brown sugar Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure water is warm, not hot - too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy. (about 2 cups worth!) Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also. Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic. Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft-free place until double in size, 1 1/2 hours to 2 hours. An oven with the light on or a lit burner pilot will provide suitable heat for rising dough. When dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12" bowl or plate as template. Sufficient for 2 12" thin-crust pizzas, or 1 12" thick-crust. HINT: Before filling and baking, form rim around outer ring of pizza dough to hold ingredients better. Brush the inside area of the dough, not the rim, with olive oil and let the dough sit in a warm place and rise a little before filling. Then spoon in sauce, cover with 1 lb. mozzarella cheese, add meat toppings, then cover with mozzarella/parmesan mixture of cheese. Then brush rim of pizza crust with olive oil. Sprinkle the pizza pan or oven tiles with cornmeal to prevent pizza from sticking to cooking surface! THE VERY BEST: Cook on a pizza stone or oven tile at 500 F. The unglazed oven tile makes a huge difference in the crispiness and texture of the crust. It absorbs moisture and keeps oven temperatures even. May even be removed with pizza and set on a rack on table - will keep pizza warm much longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Potato Dumplings Categories: Pasta, Italian Servings: 8 8 md Potatoes 1 Egg Yolk 1 tb Salt 2 c All-Purpose Flour, Up To - 2-1/2 Cups 1 tb Vegetable Oil 1/4 c Butter 1/2 c Grated Parmesan Cheese Puncture potatoes in several places with a fork. Bake 1 hour in a 350F oven or until tender. Remove and discard skins. Mash potatoes through a ricer or food mill into a large bowl, and let cool a little. Add egg yolk, salt, and 2 cups flour. Mix well. Knead dough on work surface or board into a ball. It should be soft and a little sticky. If it's too sticky, add a little flour. Lightly flour surface and hands. Break dough into egg-size pieces. Roll until thickness of thumb. Cut roll into 1-inch pieces. Push each Gnocchi against the back of a fork to imprint a pattern. This helps them absorb more sauce (and makes them a little prettier). Arrange them on a floured tray. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add oil and dumplings. Stir, to make sure they don't stick t bottom. When they come to surface, let them cook 10-12 seconds more. Remove with a slotted spoon as they are done. They get soggy if overcooked (they absorb more moisture than regular pasta). Serve with butter and Parmesan cheese or your favorite sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Southern Tomato Sauce Categories: Sauces, Italian Servings: 1 35 oz Drained canned plum tomatoes 1 Garlic clove 3 tb Olive oil 1 tb Chopped parsley Salt This is a typical southern Italian sauce. If you like it spicier, add peperoncino (red pepper flakes). COARSELY CHOP THE TOMATOES on a plate, saving the liquid they release. Halve the garlic clove. Heat the olive oil in a broad saute pan and simmer the garlic in it until lightly golden, then press the pieces against the pan and remove them. Raise heat to medium-high and add the chopped tomatoes and their juices from the plate. Simmer, stirring occasionally, for 10 minutes, until the sauce is lightly thickened. Add the chopped parsley and 1/4 teaspoon salt, stir all together once, then remove the sauce from the heat. Makes 2 1/2 Cups TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basil Bean Salad Categories: Salads, Italian, Vegetables, Low-cal Servings: 4 1 10oz. pkg frozen green beans 1/2 c Onions; very thinly sliced 2 tb Red wine vinegar 1 tb Olive oil; plus 1 tsp. 3 tb Water 1/8 ts Garlic powder 1 ts Dried basil 1 tb Grated Parmesan cheese 1/8 ts Pepper Salt to taste Cook beans according to directions, cooking until just tender-crisp. Drain. Combine beans and onions in a large bowl. Combine remaining ingredinets and pour over beans. toss until well blended. Chill several hours or overnight, stirring occasionally. **More Lean and Luscious** Info per serving: 78 calories 2g protein 5g fat 1mg cholesterol MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basle Flour Soup Categories: Soups, Swiss Servings: 6 60 g Butter 80 g Plain flour 1 1/2 l Stock Melt the butter (moderate heat) and, stirring constantly, cook the flour to a chestnut brown. Remove the pan from the heat, add the warmed stock, mix well and simmer without a lid on a low heat for 45 minutes. Season with ground nutmeg and pepper. Serve with grated cheeese. NOTE: Until quite recently it was said that a young woman could not get married until she could prepare a perfect flour soup. Posted by Alex Comerford. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basler Brunsli Categories: Cookies, Desserts, Switzerland Servings: 8 1 3/4 c Sugar 3 1/2 c Whole unblanched almonds 7 oz Semisweet chocolate 2 ts Cinnamon 1/2 ts Ground clove 4 lg Egg whites 1 tb Kirsch (optional) COMBINE THE SUGAR and almonds in the food processor and pulse to grind finely. Be careful that the mixture does not become warm. Cut the chocolate finely and add to the processor. Pulse to grind the chocolate finely and mix with the almonds and sugar. Add the remaining ingredients and pulse to mix rapidly. Strew the surface with sugar and press the paste out about 3/8-inch thick. Roll over with a grooved rolling pin. Cut the Brunsli in hearts, stars and clover leaf shapes and place on paper-lined pans. Allow to dry several hours, uncovered, at room temperature. Preheat oven to 300F. Bake about 10 minutes. Do not overbake or they will be very hard. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basler Leckerli Categories: Desserts, Cookies, German Servings: 6 1 lb Honey 1 lb Sugar Add: 3 oz Orange peel* 3 oz Lemon peel* 6 oz Almonds 1 Grated lemon rind and juice 1/4 oz Nutmeg 1/4 oz Ground cloves 3/4 oz Ground cinnamon 1 pn Of baking soda 2 tb Brandy 2 lb Flour Bring To A Boil: water Bake at 375 degrees about 20 minutes. ((*Note: The candied variety, I would think. K.B.)) Source: Handwritten recipe obtained by Pat Stockett along with German cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basque Style Steamed Clams (Almejas Guisadas) Categories: Seafood, Basque Servings: 6 4 qt Cherrystone clams 4 Cloves garlic, minced 1 Onion, about 1" in diameter, -minced 1 tb Parsley, minced 1 tb Olive oil 1/2 c Dry white wine 1/2 c Water (or additional clam -liquid) 1/4 ts Black pepper, freshly ground Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Batas a Portuguesa - Portuguese Fried Potatoes Categories: Potatoes, Portuguese Servings: 4 1/4 c Butter 1/4 c Oil (olive oil may be used) 750 g Potatoes, peeled and sliced -1/4" thick rounds 1/2 Level teaspoon salt 1/2 Freshly ground black pepper 1 Level tablespoon finely -chopped parsley 1. in a pan heat butter and oil. fry potatoes on both sides until golden brown. 2. season potatoes with salt and pepper, transfer to a heated plater and serve immediately sprinkle with parsley. serves 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Batter Fried Sage Leaves (Salbey Zu Backen) Categories: German Servings: 8 1 c (scant) flour 3 tb Cold water 1 Egg, beaten A few tablespoons white wine -(or hard cider) 1 Egg white 1 tb Melted butter that has been -allowed to cool 1 pn Salt 1 pn (small) sugar This recipe is taken almost verbatim from a cookbook originally published in 1709; the language has been slightly modernized, but only 2 ingredients have been added (sugar and salt). plenty of nice fresh sage leaves oil or shortening for deep frying Take the flour and mix with the cold water into a thick batter that must be smooth. Then mix in the beaten egg and stir well; pour in a little sour wine, yet not too much. Beat the egg white into soft peaks and fold into the batter. Finally, add the butter as well as a very little salt and sugar and stir the batter once more. Wash and dry off the sage leaves, dredge them in the batter, and fry them on both sides in hot lard (see Note) until crispy. Note: I [=Horst Scharfenberg] would suggest that you fold in the egg white last of all and let the batter sit for about 30 minutes beforehand. Also, vegetable oil or shortening is recommended for deep frying rather than lard. Makes 8 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bauernfruhstuck (Farmers Breakfast) Categories: German, Pork Servings: 4 4 md Potatoes 4 ea Bacon, Strips, Cubed 3 lg Eggs 3 tb Milk 1/2 ts Salt 1 c Ham, Cooked, Small Cubes 2 md Tomatoes, Peeled 1 tb Chives, Chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bavarian Herb Soup (Krautlsuppe) Categories: Soups, Bavarian, German Servings: 4 1 lb Herbs * 4 tb Butter 1 lg Onion, chopped 1 qt Water or vegetable stock 1 lg Potato, peeled and chopped -into small cubes Serves 4. salt and pepper bread cubes for croutons * at least 3 of these: chervil, watercress, spinach, sorrel (dandelion and pimpernel for brave souls) Bitter herbs are traditionally eaten at Easter in Christian countries as a sign of penitence. This Bavarian soup is served on Easter Thursday, known as Maundy Thursday. Fresh chervil, easily available in any German market, is usually the dominating flavor. This is a delicate fresh-tasting soup for any time of the year. You will need a large saucepan. Pick over and wash the herbs, stripping the leaves from those stalks which are too woody. Chop the rest. Melt the butter in a deep pan and fry the onion gently until transparent. Add the herbs and sweat them for a moment before you pour in the water or broth. Add the potato to the soup. Bring the soup to a boil, and then turn down the heat. Simmer for 20 minutes. Mash the potato in the soup to thicken it a little. Taste, and add salt and freshly milled pepper. Serve with bread croutons fried in butter or bacon fat (goose fat is even better). They should be so hot that they sizzle when they are added to the hot soup at the table. From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bavarian Liverwurst Dip Categories: Appetizers, Dips, Entertain, German Servings: 2 1 c Liverwurst 1/2 c Sour Cream 1/4 c White Onion, Minced 1 ts Dill Pickle Relish 1 ts Dijon Mustard 1/2 ts White Pepper Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bavarian Vanilla Cream Categories: Desserts, German Servings: 6 2 pk Gelatin, Unflavored 1/2 c Cold water 9 tb Sugar 1 tb Cornstarch 2 Eggs, Large, Beaten 1 1/2 c Milk, Scalded 1 c Ice Cream, Vanilla 1 ts Vanilla 1 c Cream, Heavy, Whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bayerische Vanillecreme (Bavarian Vanilla Cream) Categories: Bavarian, Desserts Servings: 6 2 pk Gelatin; Unflavored 1/2 c ;Water, Cold 9 tb Sugar 1 tb Cornstarch 2 Eggs; Large, Beaten 1 1/2 c Milk; Scalded 1 c Ice Cream; Vanilla 1 ts Vanilla 1 c Cream; Heavy, Whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bayerische Erdbeercreme (Strawberry Barvarian) Categories: Bavarian, Desserts Servings: 6 1 qt Strawberries; Fresh 3/4 c Sugar 1 tb Gelatin; Unflavored,(1 env.) 1/2 c ;Water, Cold 2 ts Lemon Juice 1 c Cream; Heavy, Whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bayerischer Wurstsalat (Barvarian Sausage Salad) Categories: German, Salads, Vegetables, Pork Servings: 4 1/2 lb Knockwurst; Cooked / Cooled 2 Pickles; Small 1 Onion; Medium 3 tb Vinegar 1 tb Mustard; Prepared * 2 tb Vegetable Oil 1/2 ts Salt 1/4 ts Pepper 1/4 ts Paprika 1/4 ts Sugar 1 tb Capers 1 tb Parsley; Chopped * Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad) Categories: German, Salads, Vegetables Servings: 4 4 c Potatoes; * 2 c Chicken Broth; ** 1/2 ts Salt 1/4 c Vegetable Oil 1/3 c Onion; Chopped 1/2 ts Sugar 2 tb Lemon Juice Pepper; As Desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bean Soup with Frankfurters Categories: Soups, German, Beans Servings: 4 1 lb Navy Beans, Dried 8 c Water 3 c Beef Broth 1 Carrot, Chopped 1 Celery Stalk, Chopped 4 Bacon Strips, Crumbled 2 Onions, Small, Chopped 1 ts Salt 1/4 ts Pepper, White 6 Frankfurters, Sliced * 2 tb Parsley, Chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! ~------------------------------------------------------------------------- Soak beans overnight. In a 3-quart saucepan bring beans, water and beef broth to a boil. Cook for about 1 hour. Add carrots and celery and continue cooking for 30 minutes. In a separate fry pan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bechinalt Categories: Chicken, Soups, Hungarian Servings: 4 1 lb Gizzards Salt Pepper, black 4 tb Flour 4 tb Butter 1 1/2 ts Garlic powder Place the gizzards in a saucepan with water to cover (about 2 quarts); salt and pepper to taste. Bring to a boil, and simmer 20 minutes or until the gizzards are done. Drain the gizzards, reserving the broth, and chop them into bite-sized pieces. Skim the broth. Make a light roux of the flour and butter, then add the garlic. Bring the reserved broth back to a boil, then pour about a cup of the boiling broth into the roux, *stirring constantly.* When the mixture thickens, gradually pour the rest of the broth into the stew, stirring constantly. Return the gizzard pieces to the stew, and heat a few minutes. Serve with challah. The Impoverished Student's Book of Cookery, Drinkery and Housekeepery Jay F. Rosenberg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Braised in Barolo Wine - Manzo Al Barolo Categories: Italian, Beef Servings: 6 2 Garlic clove, chopped 3 1/2 lb Beef, bottom round or chuck Salt Pepper, ground 2 Bay leaves, fresh or dried Thyme, dried, pinch 5 c Wine, Barolo (I used one 750 -ml bottle) 3 tb Butter 2 tb Olive oil 1 Onion, medium, finely -chopped 1 Carrot, finely chopped 1 Celery stalk, finely chopped 1/2 lb Mushrooms, white Number of Servings: 6 This dish comes from the Piedmont region where fine wine and beef are produced. Rub garlic into meat. Season with salt and pepper. Place meat in a large bowl. Add bay leaves, thyme and enough wine to cover meat. Cover and refrigerate overnight. Drain meat, reserving marinade. Dry meat with paper towels. Melt 2 tablespoons butter with oil in a large heavy casserole. When butter foams, add meat. brown meat on all sides over medium heat. Remove meat from casserole. Add onion, carrot and celery to casserole. Saute until lightly browned. Return meat to casserole. Pour reserved marinade through a strainer over meat. Cover casserole and reduce heat. Simmer 2 to 2-1/2 hours or until meat is tender. Turn and baste meat often during cooking. Wash and dry mushrooms thoroughly and slice thin. Melt 1 tablespoon butter in a medium skillet. Saute mushrooms over high heat until golden. Add mushrooms to meat and cook 5 minutes longer. Place meat on a cutting board and cool 5 minutes. If sauce is too thin, cook uncovered over high heat 5 to 10 minutes. Slice meat and arrange on a warm platter. Taste and adjust sauce for seasoning, then spoon over meat. Serve immediately. Makes 6 to 8 servings. Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Pita, Greek Style Categories: Ground beef, Sandwiches, Greek, Garlic Servings: 12 2 lb Ground Beef 1 Med. Onion, Chopped 4 Small Cloves Garlic, Minced 1/2 lb Fresh Mushrooms, Sliced 1 Bay Leaf 1 1/4 ts Salt 1/2 ts Chil Powder 1/2 ts Cumin Powder 1/4 ts Cinnamon 8 oz (1 cn) Tomato Sauce 1/3 c Burgundy Or Rose Wine 1 Large Egg 8 oz (1 pk) Cream Cheese,Softened 1 c Creamed Cottage Cheese 1/2 c Crumbled Feta Cheese 1/2 c Unsalted Butter, Melted * 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 c Dry Bread Crumbs MMMMM----------------------------GARNISHES--------------------------------- Parlsey Sprigs 12 Cherry Tomatoes Fresh Fruit Kabobs (opt.) * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ~------------------------------------------------------------------------- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Roast with Mushroom Stuffing Categories: Beef, German Servings: 6 MMMMM------------------------------ROAST----------------------------------- 1/2 ts Salt 1/4 ts White Pepper 2 lb Flank Steak 1 ts Mustard, Dijon Style MMMMM------------------------MUSHROOM STUFFING----------------------------- 2 tb Vegetable Oil 1 Onion, Small, Chopped 4 oz Mushrooms, Fresh 1/2 c Parsley, Chopped 2 tb Chives, Chopped 1 tb Tomato Paste 1/2 c Bread Crumbs, Dried 1/4 ts Salt 1/4 ts Pepper 1 ts Paprika MMMMM------------------------------GRAVY----------------------------------- 3 Bacon, Strips, Cubed 2 Onions, Small, Fine Chopped 1 c Beef Broth, Hot 1 ts Mustard, Dijon Style 2 tb Tomato Catsup Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Add onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juices with mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Rolls Categories: Beef, German Servings: 4 4 Sandwich Or Roll Steaks * 2 ts Mustard, Dijon-style 1/2 ts Salt 1/4 ts Pepper 2 Pickles, ** 2 oz Salt Pork, ** OR 2 Bacon, Strips ** 1 Onion, Large, Chopped 1/4 c Vegetable Oil 1 1/2 c Beef Broth, Hot 4 Peppercorns 1/2 Bay Leaf 1 tb Cornstarch * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ~------------------------------------------------------------------------- Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Siciliana Categories: Italian, Beef Servings: 2 1 tb Lemon juice 2 ts Olive oil 1 1/2tsp chopped fresh mint 1/4 ts Minced fresh garlic 1 ds Salt 1/4 ts Peppercorns, crushed 1 T-bone or porterhouse steak -(12 oz) In small bowl combine all ingredients except peppercorns and steak; set aside. Press crushed peppercorns into steak; broil steak, on rack in broiling pan, 2 inches from heat source, turning once, for about 3 minutes on each side or until done to taste. Remove to warmed platter and brush with mint mixture. Serve immediately. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Soup with Liver Balls Categories: Soups, Czech, Beef Servings: 4 MMMMM-------------------------------SOUP------------------------------------ 2 lb Short ribs or chuck with -bone in 1 - 4 pieces 2 lg Onions, sliced 3 To 4 stalks celery, sliced 4 ts Salt 3/4 ts Pepper 2 qt Water 2 Carrots, halved, pared 3 Tomatoes, chopped 4 Sprigs parsley MMMMM---------------------------LIVER BALLS-------------------------------- 1 c Ground liver (1/2 lb) 1 c Dried bread crumbs 3 tb Flour, all-purpose 2 Eggs 1/4 Parsley, snipped 1 ts Salt 1/8 ts Dried marjoram 1/8 ts Mace 1 cl Garlic, minced SOUP: Wash meat; place in large kettle; add onions and celery (include tops), salt, pepper and water. Cover; bring to a boil; then skim off scum. Reduce heat so meat just simmers; then cook 1 1/2 hours. Add carrots, tomatoes, and parsley; cook 1 hour or until meat is tender. Meanwhile, make liver balls. LIVER BALLS: Combine liver with bread crumbs, flour, eggs, parsley, salt, pepper, marjoram, mace and garlic. Let stand until soup is done; then shape into balls about the size of golf balls. Remove tender meat, bone, and carrots from soup; cut meat and carrots into bite-sized pieces; return to soup. Then bring soup to a boil; drop in liver balls, cover; cook 10 minutes. Serve. SOURCE: Good Housekeeping Around the World Cookbook The Hearst Corporation 1958 Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Stew Categories: Beef, German Servings: 6 1/4 c Shortening 3 lb Rump Roast, Boneless 2 c Onions, Sliced 1/4 c Unbleached Flour 2 tb Salt 2 tb Sugar Pepper, To Taste 2 ts Mustard, Dry 1/2 ts Celery Seed 1/4 c Water 1 lb Tomatoes, (1 can) Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325°F, about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Stock Categories: Italian, Sauces Servings: 6 2 lb Beef bones 2 md Carrots, Coarsely chopped 1/2 Stalk celery, coarsely chop- Ped 1 Onion, coarsely chopped 1 pn Of thyme 8 Peppercorns 1 Bay leaf 3 oz Tomato paste 1 Cl Garlic Preheat oven to 350 F. Bake bones until browned, about 1 hour. Place bones in large stock pot. Add remaining ingredients & enough water to cover. Bring to boil; boil about 2 minutes. Remove from heat & strain. Discard bones & vegetables. Return the stock to pot & cook over medium heat until reduced by 1/2. Enjoy! - Jeff Duke MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Strips and Carrots Categories: Beef, German Servings: 4 1 lb Carrots 2/3 c Carbonated Soda Water 1 c White Wine 1 ts Salt 1/4 ts Sugar 1 lb Sirloin Steak 2 tb Vegetable Oil 2 Onions, Small, Diced 1/4 ts White Pepper 1/2 c Heavy Cream 1 tb Parsley, Chopped Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Stroganov Categories: Russian Servings: 4 1 tb Mustard, powdered 1 tb Sugar 2 ts Salt 5 tb Vegetable oil 4 c Onion sliced 1 lb Mushrooms, sliced 2 lb Beef, filet mignon 1 ts Pepper, black 1 pt Sour cream In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water to form a thick paste. Let the mustard rest at room temperature for 15 minutes. Heat 2 tablespoons of the oil in a heavy 10"-12" skillet over high heat untl a light haze forms above it. Drop in Onions and mushrooms, cover the pan and reduce heat to low. Simmer and stir for 20-30 minutres or until vegetables are soft. Drain them in a seive, discard the liquid and return mixture to skillet. With a large sharp knife cut the fillet across the grain into 1/4" wide rounds. Lay each round on a board and slice it with the grain into 1/4" wide strips. Heat 2 tablespoons of oil in another heavy skillet over high heat until hot but not smoking. Drop in half the meat and tossing the strips constantly,fry for 2 minutes or until meat is lightly browned.. Transfer meat to vegetables and do the remaining meat. When all meat is done, and added to the vegetables, stir in remaining salt, pepper and mustard paste. Stir in the sour cream a tablespoon at a time, then add the remaining 1/2 tsp sugar and reduce heat to low. Cover the pan and simmer for 2-3 minutes. Correct seasoning. Trans fer to heated serving platter and optionally add straw potatos on the top as a garnish Source: Rick Grunwald MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Stroganoff...russian Style Categories: Russian, Beef Servings: 4 l Lb. sirloin steak, cut in -thin strips 4 tb All-purpose flour 1/2 ts Salt 4 tb Butter or margarine 1 ea 3 oz. can sliced mushrooms, -drained 1/2 ea Chopped onion 1 ea Clove of garlic, minced 1 tb Tomato paste 1 ea 10 oz. can beef broth 1 c Sour cream Hot buttered noodles Coat beef strips with 1 tbsp. flour and salt. Brown beef strips quickly in 1 tbsp. butter in a skillet. Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3 to 4 min. Remove meat and mushrooms from pan. Add 2 tbsp. butter to pan drippings; blend in 3 tbsp. flour. Add tomato paste. Stir in broth. Stir over medium heat until thick and bubbly. Return meat and mushrooms to skillet. Stir in sour cream; cook slowly until heated through. Do not boil. Serve over hot buttered noodles. Makes 4-5 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef Tenderloin with Marsala Categories: Italian, Beef, Pork Servings: 6 3 ts Butter, plus 3 T, melted 2 oz Sliced pancetta (Italian -dry-cured unsmoked bacon OR 2 oz Bacon 1 Onion, thinly sliced 6 1 Inch Slices (about 2 1/4 -Lbs.) filet mignon Salt and pepper to taste 3/4 c Dry Marsala 1/2 c Beef stock Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer. Saute' until golden brown. Add onion and saute' until golden. Remove pancetta or bacon and onion with a slotted spoon. Reserve bacon and discard onion. Put beef slices in same skillet and pan-broil until quite brown, about 3 minutes on each side. Season to taste with salt and pepper. Add melted butter, wine and stock and lower heat. Cook 2 more minutes on each side, turning once to coat slices with sauce. Remove meat, place on top of reserved bacon on serving platter, and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over meat and serve. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef with Pickled Walnuts Categories: Beef, British Servings: 6 2 1/4 lb Stewing steak 1/2 lb Ox kidney 4 Onions 1 lb Carrots 6 Pickled walnuts (or more) 2 Bay leaves 3 tb Beef dripping or olive oil 1 1/2 oz Flour 1 pt (scant) light stock Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one-eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (which should be well-seasoned) and brown and seal, in batches, in sizzling hot frying pan barely filmed with dripping or well-flavoured oil. Transfer to a flameproof casserole. "Wash out" the frying pan with some of the stock and add it to the casserole. Add the rest of the stock, 2 tablespoons juice from the jar of pickled walnuts and the bay leaves. Season with salt and pepper and bring to simmering point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours until the meats are very tender and the gravy is deliciously rich. Add the quartered or sliced walnuts to the beef. Check the stew for seasoning and cook for about 15 minutes more before serving. Source: Philippa Davenport in "Country Living" (British), January 1988. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beef with Yogurt in Pita Bread (Fetes Vodines Se Peta) Categories: Greek, Beef, Sandwiches, Breads Servings: 4 1/2 c Dry red wine 2 tb Olive or vegetable oil 2 ts Minced garlic 1/2 ts Dried oregano 1/2 ts Salt 1 ds Of pepper 1 lb Beef flank steak 1 tb Butter or margarine 4 Pitas 3 c Chopped lettuce 1 c Peeled, seeded and diced -cucumber 1 c Chopped tomato 1 c Plain yogurt serves 4 Combine wine, oil, garlic, oregano, salt, and pepper. cut steak into strips, 2-inches by 1/4-inch wide, or as thin as possible. Pour wine marinade over beef strips, and let stand for 1 hour at room temperature. Drain meat strips and cook, in two batches, in hot butter, stirring, for 2 to 3 minutes or until brown on all sides. Serve meat in a chafing dish or on a hot tray to keep warm. Open one end of pita to make a pocket. Set out dishes of lettuce, tomato, cucumber, and yogurt. Allow each person to fill his own pita. From THE COMPLETE BOOK OF GREEK COOKING, by The Recipe Club of Saint Paul's Greek Orthodox Cathedral, Harper and Row, NY, c1990. Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Belgian Beef Stew Categories: Soups, Belgian Servings: 8 3 lb Lean stewing beef - cut into 1 1/2-in cubes Flour for dredging 5 tb Vegetable oil 2 lg Onions - peeled and thinly sliced 2 Garlic cloves - peeled and minced Salt Freshly ground black pepper 12 oz Beer 2 lb Sauerkraut - rinsed and squeezed dry 2 tb Marjoram 2 tb Dark brown sugar 1 ts Celery seed 1 Bay leaf 3/4 c Pitted green olives, sliced 1 c Cream (optional) 1/2 c Minced flat-leaf parsley - for garnish PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally. After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Berbere Marinade Categories: Marinade, Spicy, African Servings: 1 1 sm Onion 2 sm Cloves garlic (2 t.) 1 Inch piece fresh ginger 2 ts Cracked black peppercorns 1 ts Red pepper flakes or to -taste 1 ts Coriander seeds 1 ts Cardamom seeds 1 ts Fenugreek seeds, optional 1/8 ts Ground cinnamon 1/8 ts Ground cloves 1/8 ts Ground allspice 1 tb Salt or to taste 1/3 c Imported paprika 1/2 c Olive oil Source: FOODday, July 9, '91 From: Valerie Whittle The Berberes are a nomadic tribe in northern Africa. Fenugreek is a rectangle-shaped seed with a pleasantly bitter flavor. Look for it in Indian and Middle Eastern grocery stores. I have used this marinade with great success on tuna, pork tenderloin and sirloin steak. * Juice of 1 lemon (1/4 cup) Finely chop onion. Mince garlic and ginger. Place onions, garlic, ginger, peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon, cloves, allspice, salt and paprika in dry skillet and cook over medium heat 3 to 4 minutes, or until spices are lightly roasted and fragrant. Combine roasted spice mixture, olive oil and lemon juice in blender and puree to smooth paste. Spread paste on meat and marinate overnight. WARNING: A little of this spicy mixture goes a long way! Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin steak. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Berbere Categories: Spicy, African, Toppings Servings: 6 2 ts Whole cumin seeds 4 Whole cloves 3/4 ts Black cardamom seeds 1/2 ts Whole black peppercorns 1/4 ts Whole allspice 1 ts Fenugreek seeds 1/2 ts Whole coriander seeds 10 sm Dried red chilies 1/2 ts Grated ginger 1/4 ts Turmeric 1 ts Salt 2 1/2 tb Sweet Hungarian paprika 1/8 ts Cinnamon 1/8 ts Ground cloves In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Best Pizza Dough Categories: Breads, Italian, Snacks Servings: 4 MMMMM-----------------------------STARTER---------------------------------- 1/2 c Flour 1/2 c Water 1 ts Yeast MMMMM------------------------------DOUGH----------------------------------- 1 1/2 c Warm water 1 ts Yeast ds Salt For starter: Combine room temp water, flour and yeast. Let stand at room temp overnight. For dough: Add water and yeast to starter; mix then add salt and enough flour to make a soft dough. Let rise 1 1/2 to 2 hours. Pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar. Use as starter. Press rest of dough into pan and add toppings. Cook on stones in 500 degree oven. Takes about 10 min. Source:Ciao Italia, PBS, June 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beurre Maitre D'hotel Categories: Sauces, French Servings: 1 1/4 lb Sweet butter 1 ts Fresh lemon juice - (amount may be doubled) 1 tb Freshly minced parsley 1/2 ts Salt 1/2 ts Freshly ground pepper This basic recipe is very good as it is, but variations using different fresh herbs (minced shallots or garlic, mustard, horseradish, and so forth) are just as wonderful. SOFTEN THE SWEET butter. Mix in fresh lemon juice, freshly minced parsley, salt and freshly ground pepper. Makes 1/2 Cup PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bienenstich Categories: German Servings: 12 PASTRY 3 1/2 oz (100g) cottage cheese, well Pressed out 4 tb Milk 4 tb Oil 2 tb Heaping of sugar Pinch salt 7 oz (200g) flour 4 ts Baking powder TOPPING: 1 3/4 oz To 2 1/2 (50-75g)butter 3 1/2 oz (100g) sugar Packet vanillin sugar 1 tb Milk 3 1/2 oz (100g) almonds (blanched and Thinly sliced) For the Pastry: rub the cottage cheese, if desired, through a fine sieve and mix with the milk, oil, sugar and salt. Mix and sieve together the flour and the baking powder and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour. Grease a round cake tin with a removable rim, 10 in. (26cm) in diameter and roll out the pastry to fit the base. For the Topping: melt together the butter, sugar and vanillin sugar and add the milk; stir in the almonds and set aside to cool. If it should be too firm when cold, add a little milk. Spread evenly over the pastry. OVEN: moderately hot Baking time: about 20 minutes Alternatively the cake may be filled with buttercream, made from 1/2 packet Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint cold milk and 3 1/2 oz. (100g) butter. When the cake is quite cold, cut it horizontally into two halves, spread the filling on the bottom half and lay the other on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Biersuppe (Beer Soup) Categories: Soups, German Servings: 4 1 1/2 tb (heaping) flour 50 g Butter (3 1/2 Tbsp) 1 l Beer 1 sm Piece of cinnamon Sugar to taste 2 Egg yolk 1/8 l Milk (1/2 cup plus 1/2 Tbsp) Toasted white [French] bread From grandmother's more thrifty times; rarely encountered today. Brown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain, and serve with toasted slices of bread. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Birnensuppe (Pear Soup) Categories: Soups, German Servings: 2 2 tb Raisins 1 tb Dry sherry 2 sm Pears, cored, pared, and -sliced 1 1/2 c Water 1 Inch cinnamon stick 1 ds Crush aniseed 2 Teaspoons. granulated sugar 1/2 Teaspoons. lemon juice In small bowl combine raisins and sherry; set aside. In 1-quart saucepan combine pears, water, cinnamon stick, and aniseed; bring to a boil and cook until pears are very soft, about 15 minutes. Remove cinnamon stick and let mixture cool. Transfer to blender container and process until smooth; pour into bowl or container and stir in raisin mixture, sugar, and lemon juice. Cover and refrigerate until well chilled. Makes 2 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Biscotti All'anice Categories: Cookies, Italian Servings: 48 3 Eggs 2 ts Anise extract 3/4 c Sugar 1 pn Salt 1 1/2 c All-purpose flour 1/4 c Cornstarch 1/2 ts Baking powder PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix. Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula. The batter will lose most of its air and become rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide and the length of the pan. Bake the logs about 20 minutes, until they are well risen and golden. Remove from oven and place logs on a cutting board to cool about 10 minutes. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces. Cool the biscotti on the pans and store them in a tin between layers of wax paper. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Biscotti Di Greve ( Orange Almond Biscotti) Categories: Italian, Cookies Servings: 1 2 c Flour; unbleached, all purp 1 c Sugar 1 ts Baking soda 1/4 ts -Salt 2 Eggs, large 1 Egg yolk, large 1 ts Vanilla 1 tb Orange zest; freshly grated 1 1/2 c Almonds, whole; toasted -lightly & chopped coarse MMMMM-----------------------------EGG WASH---------------------------------- 1 Egg, large; beaten with 1 ts -Water From the bakery in Greve, in Chianti, Italy. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI SOURCE: Gourmet, December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Biscotti Di Prato ( Tuscan Almond Biscotti) Categories: Italian, Cookies, Gifts Servings: 1 3 3/4 c Flour; all purpose, -unbleached 2 c Sugar 1 ts Baking powder 1/4 ts -Salt 4 Eggs;large, whole 1 ts Vanilla 1/2 ts Almond extract 1 2/3 c Almonds, whole, blanched -toasted lightly & chopped -coarse MMMMM-----------------------------EGG WASH---------------------------------- 1 Egg, large; & 1 ts -Water In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well. In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI Source: Gourmet magazine, December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Biscotti Del Laggaccio (Aniseed Biscotti) Categories: Italian, Cookies, Gifts Servings: 1 MMMMM--------------------------FOR THE SPONGE------------------------------- 1 pk Active dry yeast; 2 1/2 tsp 1/2 c -Warm water 3/4 c Flour;all purpose, Unbleached MMMMM--------------------------FOR THE DOUGH------------------------------- 1/2 c Sugar 1/2 c -Water & 2 tb -Water 1/4 c Butter; unsalted, 1/2 stick -cut into bits & softened 2 1/2 c Flour;all purpose, Unbleached 1 tb Aniseed 1/2 ts -Salt "Did Columbus and his crews sail to the new world eating these traditional Ligurian biscotti? It's entirely possible, although theirs would have been cooked much longer to drive off all the moisture, allowing them to keep for an entire ocean crossing. Though these biscotti are made with an enriched bread dough instead of the traditional cookie dough and have a somewhat softer texture, they keep well when stored in an airtight container." Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well. Add the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or until it is smooth but still sticky. Transfer the dough to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is double in bulk. Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a buttered and floured baking sheet and let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES:ABOUT 30 BISCOTTI SOURCE: Gourmet magazine, December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Biscotti Napoletani Categories: Cookies, Italian Servings: 60 2 c All-purpose flour 3/4 c Sugar 3/4 c Almonds, whole, unblanched -finely ground 1/2 ts Bicarbonate of ammonia; -OR- 1/2 ts - Baking powder _AND_ 1/2 ts - Baking soda 1/2 ts Cinnamon 3/4 c Almonds, whole, unblanched 1/3 c Honey 1/3 c Water Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core. PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a mixing bowl and stir a minute or 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Biskuitstreifle Categories: Pasta, Soups, German Servings: 4 60 g Butter (1/4 cup) 2 Eggs, separated 100 g Flour (3/4 cup plus 2 Tbsp) A bit of milk Salt to taste A bit of baking powder From the Ries area. Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking powder. Meanwhile, beat the 2 egg whites into stiff peaks. Carefully fold into batter. Line a jellyroll sheet with baking parchment, and cover with 1/3 inch layer of the dough. Bake at medium heat. After the pastry has cooled, cut into small strips, about 3/4 inch x 1 1/2 inches big. Add to soup just before serving. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bistecche Dei Poveri/poor Man's Steaks Categories: Italian, Barbecue Servings: 6 3 md Eggplants (about 2 pounds) Salt 1/2 c Olive oil 2 ts Oregano 2 tb Coarsely chopped fresh mint "In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill." Start your outdoor grill Cut the eggplants into lengthwise slices about 1/4 inch thick.(Throw away the outermost, curved slice, which is mostly skin. Salt eggplant and let stand. While the eggplants are standing, mix the olive oil with the oregano and chopped mint leaves. When the fire is ready, take as many slices as will fit on your grill, brush them on one side only with the flavored oil, and put them on to brown oiled-side down. While they are grilling, brush their top sides with more oil. When done on both sides, remove to a serving platter, brushing with just a bit more oil, and keep warm until all the slices are cooked. Serve hot. For 6 From: Carnevale Italiano, The Romagnolis' Meatless Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bite-Size Pepperoni Pizza Categories: Appetizers, Diabetic, Microwave, Italian Servings: 2 4 English Muffins 8 oz Pizza Sauce 1/2 c Onions, finely chopped 8 Green Pepper Rings, -quartered 16 sl Pepperoni, cut in half 1 c Mozzarella Cheese, shredded Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Top with the onions. Cut each muffin half into four pieces. Place the eight muffin pieces in a circle around the edge of a paper plate (four plates will be used). Lay one-quarter section of the green pepper on top of each muffin piece. Place one-half slice of the pepperoni on top of each muffin piece. Top evenly with the mozzarella cheese. Place each plate, uncovered, in the microwave, and cook on HIGH for 1 minute; rotate each plate one-half turn after 30 seconds. Yield: 32 servings One Serving: Calories: 45 Carbohydrates: 3 Exchange: 1/4 bread; 1/3 medium-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Eyed Pea Salad Categories: Salads, Appetizers, Greek Servings: 4 2 c Black eyed peas 3 ts Ground coriander 3 Garlic cloves, minced 3 tb Fresh ginger, grated 1/2 Red pepper, chopped OR -- cayenne to taste Olive oil Wine vinegar Salt Hungarian paprika Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander, garlic, ginger & red pepper. Cook for a little over 1 hour or until still a little chewy. While the peas are cooking, prepare a dressing by mixing together oil, vinegar, salt & parika. Use 2:1 oil-vinegar ratio & add seasonings according to taste. Add to peas as soon as you remove them from the heat. Allow to cool to room temperature & adjust seasoning then serve. Vera Gewanter, "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Forest Cherry Cake Categories: Desserts, Cakes, German Servings: 8 MMMMM-------------------------------CAKE------------------------------------ 6 Eggs, Large 1 c Sugar 1 ts Vanilla Extract 4 oz Unsweetened Baking Chocolate 1 c Flour, Sifted MMMMM------------------------------SYRUP----------------------------------- 1/4 c Sugar 1/3 c Water 2 tb Kirsch MMMMM-----------------------------FILLING---------------------------------- 1 1/2 c Confectioners' Sugar 1/3 c Butter, Unsalted 1 Egg Yolk, Large 2 tb Kirsch Liqueur MMMMM-----------------------------TOPPING---------------------------------- 2 c Sour Cherries, Canned, Drain 2 tb Confectioners' Sugar 1 c Cream, Heavy, Whipped 8 oz Semisweet Chocolate Bar * There should be 4 squares of unsweetened baking chocolate and it should be melted. ~------------------------------------------------------------------------- CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350°F oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Pudding From Scratch (English) Categories: Pork, British Servings: 6 1 1/4 qt Fresh pig's blood 8 7/8 oz Bread cut into cubes 1 1/4 qt Skim milk 1 lb Cooked barley 1 lb Fresh beef suet 8 oz Fine oatmeal 1 ts Salt 2 ts Ground black pepper 2 ts Dried and crumbled mint Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint. Have ready 2 or three large roasting pans. Divide the mixture between them ~- they should not be more than 3/4 full. Bake in a moderate oven -- 350 F ~- for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding which will keep well in a cold larder. Cut into squared and fry till heated through and the outside is crisp, in bacon fat or butter. Delicious for breakfast, or for supper with fried apples and mashed potato. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Pudding (Irish) Categories: Desserts, Irish Servings: 8 1 lb Pig's liver 1 1/2 lb Unrendered lard, chopped 120 fl Pig's blood 2 lb Breadcrumbs 4 oz Oatmeal 1 Medium onion, chopped 1 ts Salt 1/2 ts Allspice 1 Beef casings Servings: 8 (Always served with an Irish "fry". The preparation of this pudding may be impracticalthese days due to the difficulty of procuring fresh pig's blood and casings.) . Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Blinchaty Pirog Categories: Russian, Ground beef Servings: 6 1 tb Oil 1 Onion; chopped 2 Cloves garlic; chopped 12 oz Ground beef 3 ts Tomato paste 12 oz Mushrooms; minced fine 6 oz Dry red wine 1/2 c Cooked rice 2 oz Green onion; chopped 1 tb Dill; fresh 1/2 c Cottage cheese 1 tb Arrowroot dissolved in water Lemon juice Cayenne MMMMM------------------------------CREPES----------------------------------- 1 tb Oil 4 oz Flour; sifted 10 oz Non-fat milk 1 Egg 1 Egg yolk ds Salt & pepper MMMMM------------------------------SAUCE----------------------------------- 1 1/4 c Plain yogurt; strained 1 tb Dill 2 oz Sweet white wine In a wok or large skillet saute in 1 tb oil, onion and garlic til onion is clear. Remove and set aside. Brown ground beef and add 3 tsp tomato paste. When browned, return onion and garlic to wok, add mushrooms, red wine, cooked rice, green onion and dill. Add arrowroot dissolved in water to thicken. Squeeze in some lemon juice and sprinkle with cayenne. Place in warm oven until needed and just before using, add cottage cheese. CREPES: Blend all ingredients except oil and let stand 30 minutes before using. Pour oil into crepe pan, swoosh around and pour remainder into batter. Make 1 large pancake covering one side with branches of fresh dill or sprinkle with dried dill. Turn and cook and remove. Make other large pancakes until batter is gone. SAUCE: Combine ingredients and serve over combined dish. TO SERVE: Place crepe on platter and layer meat and mushroom mixture over pancake. Place another pancake on top, then meat, then pancake, etc. until finished. Top with dilled pancake and serve with sauce on the side. Source: Graham Kerr, 8/93 Typed by .\\ichele MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Blinde Vinken (Blind Finches) Categories: Beef, Dutch Servings: 8 MMMMM-----------------------MM BY HELEN PEAGRAM---------------------------- 4 Sirloin steaks (3/4 lb each) 3/4 lb Lean ground pork 1/2 c Fresh bread crumbs 2 tb Fresh parsley, chopped 2 tb Lemon juice 1 ts Pepper 1/2 ts Salt 1/2 ts Nutmeg 1/4 c Butter Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home. Buy steaks that are about 1/2 inch thick. Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness. Cut into 8X4 inch pieces. combine pork, bread crumbs, parsley, lemon juice, pepper, salt and nutmeg. Shape into 8 balls. Place one portion of pork at short end of each steak. Roll up steaks to enclose pork. Tie rolls with string at 1 inch intervals. In large heavy bottomed Dutch oven or 2 skillets, melt butter over high heat; brown roll-ups all over, in batches. Cover and cook over low heat for 10 to 15 minutes, turning occasionally or until pork is no longer pink. To serve, remove string, slice and spoon pan juices over top. From Canadian Living Nov/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Blueberry Cheese Cake Categories: Desserts, Cheesecake, French Servings: 8 MMMMM----------------------------PIE CRUST--------------------------------- 2 c Graham Cracker Crumbs 1/4 lb Melted Butter 1 c Powdered Sugar MMMMM---------------------------PIE FILLING-------------------------------- 8 oz Or More Cream Cheese, Soften 1 c Sugar 2 Beaten Eggs MMMMM-----------------------------TOPPING---------------------------------- 1 #2 Can Blueberry Pie Filling Or: Fresh Blueberries Cool Whip Or Whipped Cream Prepare the pie shell using the graham crackers crumbs, butter and powdered sugar. Mix well. Press into a long cake pan. For the pie filling mix the cream cheese and sugar together. After mixing the two add the two beaten eggs. Pour the mixture into crumb crust and bake 350 degrees F for 20 to 25 minutes. Spread the blueberry pie filling evenly over the baked mixture. Cover. Refrigerate over night and add whipped cream and keep in refrigerator until ready to be served. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bobotie Categories: African, Ground beef, Spicy Servings: 8 3 lb Ground meat 3 Onions, finely chopped 3 Cloves garlic, finely -chopped 2 Bay leaves, crushed 2 tb Oil 3 tb Vinegar 1 tb Curry powder 1/2 ts Turmeric 1 tb Sugar 1 ts Ground coriander Pn ground cloves & grated -nutmeg 1 tb Chutney 1 ts Tomato sauce 1/2 c Sultanas 1 tb Finely chopped nuts 2 sl Bread 1 Egg, beaten with 1/2 cup -milk 1 c Grated carrots or apples Salt & pepper TOPPING 1 c Milk 2 Eggs Salt & pepper Rind of 1/2 lemon Directions: Lightly brown onions and garlic in oil, add crushed bay leaves, then add meat & brown. Mix together the vinegar, curry powder, turmeric, sugar, spices, chutney and tomato sauce in large mixing bowl. Add browned meat, sultanas and nuts. Soak bread in water, squeeze well and crumble over meat. Add beaten egg and milk, carrots or apples, mix well and season to taste. Put meat in large casserole dish. Beat egg and milk for topping together, season and pour over meat. Insert pieces of lemon rind all over. Bake in preheated oven at 375 F for 45 minutes or until topping has set. (Serves 8). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bobotie Categories: Lamb, African Servings: 4 2 sl White bread 1 1/4 c Milk 2 1/2 tb Unsalted butter 1 c Chopped white onions 1 Peeled and diced -medium-sized baking apple 3 tb Fresh lemon juice 1 tb Grated lemon rind 3 tb Chopped dried apricots 3 tb Seedless raisins 3 tb Chopped blanched almonds 2 tb Curry powder 1/2 ts Salt (or to taste) 1/4 ts Freshly ground black pepper 1 1/2 lb Ground lean lamb 2 Bay leaves yolks of 2 large eggs 1. Preheat the oven to 325 degrees F. 2. Trim and quarter the bread slices. Soak the pieces in the milk for a quick second on each side. After gently squeezing out the excess milk, tear the pieces into small bits and set them aside. Reserve the milk for step 9. 3. Melt 2 tablespoons of the butter in a thick, wide-bottomed saute pan over low heat. 4. Saute the onions for 2 minutes. Add the apple and saute the mixture for 1 minute. 5. Stir in the bread, lemon juice, lemon rind, apricots, raisins, almonds, curry powder, salt, and pepper. Add the lamb and cook the mixture for 3 minutes, stirring constantly. 6. Grease a 1 1/2-quart to 2-quart souffle or other baking dish with the remaining butter. 7. Transfer the meat mixture to the dish and bury the bay leaves in it. To help prevent the meat from forming a dome as it cooks, press down the mixture to form a slightly concave surface (the depression should be about 1/4 inch deep). 8. Bake the dish in the middle of the oven for 20 to 25 minutes, depending on the depth of the meat mixture. 9. Beat the egg yolks and blend them into the reserved milk. Slowly pour the egg mixture over the meat mixture. 10. Bake the dish for 25 minutes more, or until the custard (egg-milk mixture) sets. Serve immediately. Serves 4 to 6. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bodebiremus - Kartoffelmus (Potato Mush) Categories: Potatoes, German Servings: 4 6 To 8 potatoes 1/2 l Milk (1 cup plus 1 Tbsp) 1 tb Flour Cracklings or breadcrumbs Boil the peeled potatoes, and then mash them. Put them into a 'Mus' pan, add milk, and - stirring constantly - bring to a boil. Stir in a smooth mixture of flour and a bit of milk. Should be served in the copper pan, with cracklings or roasted breadcrumbs on top. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Boerenkass Soup (Dutch Cheese Soup) Categories: Soups, Dutch, Cheese Servings: 2 2 ts Margarine, divided 1/4 c Diced onion 1 c Small cauliflower florets 3 oz Pared potato, 1/2-inch cubes 1/4 c Carrot, 1/2 inch cubes 1/4 c Pared celeriac, 1/2 inch -cubes 2 c Water 2 Pkt instant chicken broth -and seasoning mix 1 1/2 oz Canadian-style bacon, 2 -equal pieces 2 Thin slices white bread -toast 1 1/2 oz Gouda cheese, thinly sliced In 1 1/2-quart saucepan heat 1 teaspoon margarine until bubbly; add onion and saute until softened. Add cauliflower, potato and celeriac; saute for 5 minutes. Mix broth into water and add to saucepan; stir to combine and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. In small skillet heat remaining margarine and saute bacon until lightly browned. Pour soup into 2 individual flameproof crocks or bowls and add 1 piece of bacon to each. Top each portion with a toast slice and half of the chees. Place under the broiler until cheese is bubbly, about 2 or 3 minutes. Serve hot. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Boiled Red Cabbage Categories: Norwegian, Vegetables Servings: 6 2 oz Butter 1 Red cabbage 2 tb Simple syrup 2 Apples, peeled and sliced 1 Onion, chopped 1/4 pt Red wine Juice of one lemon Salt 1>. Melt the butter in a pan and add the shredded cabbage and syrup; brown over a low flame, stirring constantly. Add the remaining ingredients, cover the pan and simmer gently for 1 1/2 to 2 hours, stirring occasionally. Season to taste Source: the complete book of World Cookery Crescent Books, Inc. A Division of Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN 7064 0023 2 1972 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bolognese Pinwheels Categories: Cookies, Desserts, Italian Servings: 6 1 c Unsalted butter, room -temperature 1 c Plus 2 tablespoons sugar 2 lg Eggs 2 1/2 c Unbleached all purpose flour 2 1/2 ts Baking powder 1 pn Of salt 1 c Thick fruit jam * 1 Egg yolk beaten with 2 -teaspoons milk (glaze) * sour cherry, fig, strawberry, quince, or apricot This recipe makes four rolls that are sliced into pinwheels. Fill each with a different type of jam. The recipe can be halved. Using electric mixer, cream butter with sugar until fluffy. Beat in eggs 1 at a time. Sift in flour, baking powder and salt. Mix on low speed until just incorporated. Form dough into ball. Wrap in waxed paper and flatten into disc. Refrigerate dough 1 hour. Position racks in center and upper third of oven and preheat to 375 degrees F. Line 2 baking sheet with parchment. Cut off 1/4 dough; return remainder to refrigerator. Dust piece of dough with flour. Roll out between sheets of waxed paper to 10 X 6-inch rectangle. Free top sheet of waxed paper from dough and then replace lightly. Turn dough over and remove top sheet of paper. Spread scant 1/4 cup jam over top of dough, leaving 1/2 inch border. Roll up jelly roll fashion, starting at one short side. pinch seams to seal; fold ends under. Place in prepared sheet. Repeat with remaining dough and jam, spacing rolls 5 inches apart. Brush rolls with glaze. Bake 15 minutes. Rotate sheets and continue baking until rolls are golden brown, about 15 minutes; rolls will spread. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store in airtight container.) Shortly before serving, cut each roll into 3/4-inch-thick slices. Source: Cooking with Bon Appetit - Cookies Shared by: Carol Collins - Cooking Echo 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bolognese Meat Sauce Categories: Italian, Pasta, Sauces Servings: 4 4 ts Olive oil 1/2 c Chopped onion 2 Garlic cloves, minced 1/4 c Each minced carrot and -celery 8 oz Ground veal 1/2 c Skim milk 2 c Drained canned Italian -tomatoes, finely chopped 1 ts Salt dash each pepper nad ground nutmeg In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes. Makes 4 servings, about 3/4 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Boned Oysters Categories: Greek, Ancient, Seafood Servings: 1 Karen Mintzias 12 Oysters, fresh or frozen 1 c Flour 1/2 c Oil Salt and pepper; to taste Use only the large Asiatic oysters caught in the Indian Ocean, Black Sea, or the Persian and Arabian gulfs. Use the delicious white meat only. Discard the round white bone sometimes discovered inside the shell -- or give it to some Persian. They seem to prefer these bones to gold; they call them "pearls". ********************************************************************* Drain oysters. Roll in flour. Heat oil until hot in a large frying pan. Fry oysters on medium-high heat for 5 minutes turning over once. Sprinkle with seasonings and serve. Source: Chares of Mytilene, Lesbos (an historian of the third century) The Complete Greek Cookbook, by Theresa Karas Yianilos Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Borani Bademjan - Eggplant Salad Categories: Iranian, Salads, Vegetables, Appetizers, Vegetarian Servings: 6 2 lg Oval eggplants (12 oz each) Salt 1/2 c Oil 2 c Drained yogurt 2 Garlic cloves; crushed Salt Freshly ground black pepper Chopped walnuts, optional -(to garnish) Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Spinkle slices liberally with salt (stack if necessary) and leave for 30 minutes. Rinse and dry with paper towels. Heat half the oil in a large frying pan and fry eggplant until golden brown on each side. Drain on paper towels. Add more oil to pan as required. Blend yoghurt with salt to taste and the crushed garlic. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Season with pepper and spread some yogurt on top. Repeat, finishing with a layer of yoghurt. Cover and chill. Serve garnished with chopped walnuts if desired. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Borani Esfanaj (Spinach-Yogurt Salad or Dip) Categories: Iranian, Salads, Dips, Appetizers Servings: 6 1 Onion, chopped 4 Cloves garlic, chopped 1 To 2 tbsp butter 1/2 To 1 tsp tumeric 1/2 To 1 tsp cayenne pepper (or -a generous dash tabasco -sauce) 1/2 ts Curry powder 1 ts Cumin 1/4 ts Cinnamon 1 pk Frozen chopped spinach, -defrosted, or 2 bunches -fresh spinach, Cooked and chopped. 1 c Plain yogurt This spinach and yogurt dish is Persian in origin, The yogurt is redolent with both musky and sweet spices complementing the slightly tart taste of the spinach. Borani Esfanah is enjoyed as an appetizer, side dish, or dip to spread on bread. Though untraditional, the hot pepper flavoring adds zip. Accompany with French bread, or pita; or, for a more tactile experience, tear off pieces of warm, soft flour tortillas and scoop up the savory mixture. salt 1. Saute onion and garlic in butter until soft. Add spices and cook a few minutes to rid them of any rawness 2. Mix in spinach, yogurt, and salt to taste. RECOMMENDED WINE: Drink a slightly sweet Gewutztraminer or California riesling (German rieslings fade at the spicy assertion of this dish). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Borekas Stuffed with Cheese and Spinach Categories: Breads, Cheese, Jewish Servings: 12 2 c Flour 5 tb Oil Juice of 1 lemon 1 3/4 c Water Salt 1 c Margerine Cheese Stuffing: 2 Potatos--boiled and peeled 1 Egg 1/2 lb Cheddar cheese 1 tb Margerine SPINACH STUFFING: 1 lb Spinach 2 Cloves garlic 2 tb Butter Lemon juice to taste Salt and pepper to taste 1 Egg--beaten 5 oz Sesame seeds Dough: Prepare dough by mixing flour, oil, lemon juice, water and salt. Sprinkle a handful of flour on a board and roll out the dough. Spread the margerine over the dough. Fold dough into thirds. Refrigerate for half hour, and then roll dough out again. Fold in thirds and return to refrigerator. Repeat rolling, folding, and refigerating 1 more time, then roll dough out into a large thin rectangle. For cheese stuffing, mash the potatos and the egg. grated cheese and margerine. Mix well. For Spinach Stuffing, cook the spinach in the water that clings to its leaves after washing, then drain and chop. Saute the garlic in the butter, then chop fine and add to spinach. Add lemon juice, salt and pepper and mix well. To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or spinach stuffing (or 1/2 tsp of each) on each square, fold dough in half to form a triangle, and pinch edges to seal well. Brush each filled square with the beaten egg and sprinkle with the sesame seeds. Bake in a preheated 350 F. (moderate) oven until golden--approximately 30 minutes. Makes 12 pastries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Borsch Categories: Russian, Soups Servings: 10 1 c Navy beans, dry 2 1/2 lb Lean beef 1/2 lb Slab bacon 10 c Cold water 1 Bay leaf 8 Whole peppercorns 2 Cloves garlic 2 tb Dried parsley 1 Carrot 1 Celery stalk 1 lg Red onion 1 ts Salt (opt) 8 Beets for soup 2 sm Beets 2 c Green cabbage, shredded 2 lg Leeks, sliced 3 md Potatoes, cut into eighths 1 cn (1 lb 13 oz) tomatoes 1 tb Tomato paste 3 tb Red wine vinegar 4 tb Sugar 1 lb Kielbasa (opt) 2 tb Flour 1 tb Butter, melted 1/2 c Sour cream (opt) Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. Serves 10. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Borscht Categories: Vegetables, German Servings: 10 2 c Water 2 c Finely grated beets 1/2 c Finely shredded carrots 1 c Finely chopped onions 2 c Beef stock 2 tb Butter 1 c Tomato juice 1/2 c Shredded cabbage 1/2 c Chopped beet tops 1 ds Of dill 1 c Diced potatoes 1 c Thick sour cream Combine water, beets, carrots, and onions into soup pot. Bring to a boil and cook for about 20 minutes. Add the stock and remaining ingredients except the potatoes and sour cream. Simmer for 15 minutes,taste and season. In a small saucepan, bring potatoes to a boil and cook until tender, about 10-15 minutes. Add potatoes and sour cream to first mixture. Serve immediately. Serves 10. Origin: HomeStyle, Canadian Classics Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Boudin Blanc I - (Sausage-Making Cookbook) Categories: French, Pork Servings: 5 2 1/2 lb Pork butt, fine ground 2 tb Salt 3 ts Quatre-epices 6 tb Rice flour 2 1/2 lb Chicken breast, fine ground 3 ts White Pepper 20 Eggs 6 c Milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bougatsa Categories: Desserts, Greek Servings: 8 Karen Mintzias 1/2 lb Cream cheese 1 lb Fresh ricotta cheese 1 lb Fresh lg-curd cottage cheese Granulated sugar 1/2 ts Grated nutmeg 18 Sheets commercial filo 1/2 c Butter (or more); melted Using an electric mixer, beat the cream cheese at high speed until light and fluffy. Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg. Beat for 1 minute at high speed, then set aside while you prepare the filo. Lay the filo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap. By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them. Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter. Divide the filling into 3 parts and spread one part over the filo to form a 7-inch square. Set the rest of the filling aside. Fold the top filo sheet over the cheese and brush with butter, and continue folding the filo over the cheese to make a square, brushing each time with butter. With a wide spatula, lift the bougatsa and invert onto a cookie sheet. Brush the top with butter and set aside. Repeat with the remaining filo, filling until all 3 square pies are folded. Bake in a 350 degree oven for 15 to 20 minutes or until the filo puffs up and turns a golden chestnut color. Cut into small squares and sprinkle with additional sugar. Serve piping hot. Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bountiful Black Bean Soup Categories: African, Soups, Beans Servings: 3 1 lb Dried black beans 4 qt Chicken stock 1 bn Celery w/ leaves, chopped 1 lb Carrots, peeled and chopped 2 lg Onions, chopped Grated zest of 1 large lemon 1/4 c Lemon juice 1 ts Salt 1/4 ts Black pepper 1 lg Lemon, sliced Place beans in large saucepan. Add enough water to cover beans by 1 inch. Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover tightly and let stand 1 hour. (Or soak beans overnight in large bowl with enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart Dutch oven or soup kettle with chicken broth, celery, carrots, onions, and lemon zest. Bring to boil over high heat. Reduce heat to low and simmer, uncovered, until liquid is just below surface of beans and ingredients are very tender, 2 1/2 to 3 hours. Using slotted spoon, transfer soup solids in batches to food processor and puree. Transfer puree to large bowl and add cooking liquid. (Or puree solids and liquids together in blender. Or force soup through coarse sieve or pass it through food mill, discarding skins.) Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook over medium heat, stirring constantly, until heated through. Place lemon quarter in bottom of each bowl. Pour in soup and serve immediately. Makes about 3 quarts of 10-12 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bourekakia me Kremithakia Freska (Scallions in Filo) Categories: Greek, Appetizers, Vegan, Jacobs Servings: 16 Karen Mintzias 6 bn Scallions -(white part & 1" green) -chopped, to make about 3 c. 1/2 c Olive oil 3/4 c Chopped fresh dill Salt Freshly ground black pepper 8 Filo pastry sheets; thawed 2 tb Sesame seeds Toss the chopped scallions in a bowl with 1 tablespoon olive oil, the chopped dill, salt and pepper. Remove 8 sheets of filo from the package. Reseal package and refrigerate it. Cover the filo you are using with a damp dish towel, well wrung out, and try to work hastily, as the pastry sheet have a tendency to dry out. Lay out one sheet of filo and brush thoroughly with olive oil. Lay a second sheet over the first, and brush again with olive oil. Leaving a margin of 1 inch down one short side of the filo, sprinkle one-fourth of the scallion mixture in a strip. Roll up from the same side, to make a long tube, packing the ends well. Place on a greased baking sheet. Repeat this procedure three more times. Cut each tube diagonally into four sections, brush with olive oil, and sprinkle the tops with sesame seeds. Bake in an oven preheated to 350 F until the tops are crisp and golden brown - about 30 minutes. They are good hot or cold. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bow Ties with Sausage, Tomatoes & Cream Categories: Italian, Pork Servings: 4 2 tb Olive oil 1 lb Sweet Italian sausage, Casings removed, crumbled 1/2 ts Dried red pepper flakes 1/2 c Diced onions 3 cl Garlic, minced 1 cn Italian plum tomatoes, Drained, coarsely chopped 1 1/2 c Whipping cream 1/2 ts Salt 12 oz Bow tie pasta 3 tb Minced fresh parsley Freshly grated Parmesan Cheese Contributed to the echo by: Stephanie Dicamillo BOW TIES with SAUSAGE, TOMATOES and CREAM Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braetknoedel (Ground Meat Dumplings) Categories: Soups, German Servings: 4 125 g Ground meat [mixture of -ground beef and pork] (4.5 oz) 1 Egg Salt Pepper Ground nutmeg Lemon [juice?] 1 [small] bunch -parsley Plain breadcrumbs A little cream or milk In a bowl, stir a little milk or cream into the ground meat. Then add the egg, seasonings, and as much breadcrumbs as is needed to make the mixture firm but still pliable. Form into small dumplings and cook in simmering salted water. The dumplings must not boil. Serve in hot beef broth. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Onion Sauce for Pasta Categories: Pasta, Italian Servings: 6 1/2 lb Butter 1 tb Sugar 1 1/2 lb Onions, peeled, sliced 1/4 c Madeira grated cheese Saute onions in butter. Stir in sugar, lower heat and cook very slowly one hour. Stir in the wine, cook briefly, and pour over a pound of freshly cooked pasta. Pass the Parmesan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised Pork Loin for a Feijoada Categories: Pork, Portuguese Servings: 6 1 Pork loin (10" cut), about 4 -lbs. 1 Lemon 1 Clove garlic Tabasco sauce Salt 1/4 c Shortening 1 Bay leaf Have the butcher bone the loin & reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack & stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover & braise until tender, or about 1 1/4 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braised String Beans (Fassoulakia Yahni) Categories: Greek, Vegetables Servings: 4 Karen Mintzias 1 lg Onion; chopped 1 sm Garlic clove; minced 3/4 c Olive oil 1 ts Tomato paste 1/2 Fresh tomato -- peeled and chopped 1 lb String beans Parsley or mint; chopped Salt and pepper Water Saute onion and garlic in olive oil until soft. Add tomato paste and fresh tomato and simmer until sauce is slightly thickened. Add string beans and seasoning and enough water to cover. Cover and cook until beans are tender. Makes 4-6 servings. Source: The Art of Greek Cookery, by the Women of St. Paul's Greek Orthodox Church Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bramberger Meat and Cabbage Categories: Beef, German Servings: 4 1 lb Cabbage, Head, Small 1 tb Vegetable Oil 2 Onions, Medium, Chopped 1/2 lb Pork, Lean, Cubed 1 lb Ground Beef, Lean 1 ts Caraway Seeds 1/2 ts Salt 1/2 ts Pepper 1/2 c White Wine, Dry 1 ts Vegetable Oil 3 Bacon, Strips, Thick Sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350°F oven; bake for approximately 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bratwurst with Apple Kraut Categories: Pork, German Servings: 6 4 Tart apples, peeled, cored, -and sliced. (3 cups ) 1 - 27 oz can sauerdraut, -drained and snipped 1 lb Bratwurst links, halved -crosswise 1/4 c Packed brown sugar 1 ts Caraway seed ** %%%%% BRATWURST WITH APPLE KRAUT %%%%% ** In a crockery cooker, stir together all ingredients. Stir in 1/4 cup water. Cover and cook on low-heat setting for 3 - 4 hours. Makes 6 servings. ORIGIN: Better Homes and Gardens: Crockery Cooking FROM: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braune Bohnen (Green Beans in Gravy) Categories: German Servings: 4 500 g Cut green beans, sliced on -the diagonal (a generous -lb) Salt 2 tb Flour 50 g Far (3 1/2 Tbsp) A bit water 1 Onion studded with 2 cloves 1 Bay leaf Vinegar to taste A bit of sugar [Literally: Brown Beans] From grandmother's more thrifty times; rarely encountered today. In a wide saucepan, melt the fat, and then slowly stir in the flour, until you have a dark brown roux. Add enough water or meat broth to obtain a thick gravy. Add salt, the onion with the two cloves, the bay leaf, and sugar, and slowly simmer for about 20 minutes. Meanwhile cook the green beans in salted water until al dente. Drain water. Stir green beans into gravy and let steep for a few minutes before serving. 'Dampfnudeln' (yeast dumplings) are often served with this dish. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Braune Einbrenne (Brown Gravy) Categories: Toppings, Sauces, German Servings: 4 60 g Fat (1/4 cup) 2 tb Flour 1/2 l Water or instant broth (2 -cups plus 2 Tbsp) Bay leaf Make a dark roux of the flour and fat, then add liquid and bring to a boil. Only then add 'inlays' (cooked spaetzle, pasta, dumplings, vegetables, etc.) For example: SPATZEN IN BRAUNER BRUEHE (SPAETZLE IN BROWN GRAVY): Fix 'Kaesspatzen' (cheese spaetzle - recipe separately), and put into brown gravy. Serve with green salad [lettuce]. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bread Soup Categories: Soups, Swiss Servings: 6 200 g Bread 2 Onions 1 Tlb plain flour 2 tb Butter 1 l Stock Salt, pepper, ground nutmeg Thinly slice the bread. Cook together with the chopped onion in the butter until golden brown and then sprinkle with the flour. Add the stock, season with salt, pepper and nutmeg and cook for about 20 minutes. Strain the soup through a sieve and bring back to the boil. Serve with grated cheese. Posted by Alex Comerford. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Breakfast Pizza Categories: Eggs, Italian, Cheese, Pizza Servings: 6 8 oz Mozzarella Cheese, grated 6 Eggs 1 1/2 c Milk and/or cream Salt and Pepper, to taste 1/4 md Onion, chopped 3/4 md Onion, from above, ringed 1 md Green pepper, ringed 1 Pizza crust Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Pugliese bread dough works very well for a crust. Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place rings of green pepper over the top. You can also include onion rings, mushrooms, or other favorite Pizza toppings. Color contrast helps here, as the mixture is rather plain looking. Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set. I got the recipe from a TV show about how to make Pizzas, on PBS. People that won't eat Pizza or Eggs with even go for this! From Dan Ceppa MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brennsuppe (Flour Soup) Categories: Soups, German Servings: 4 50 g Fat (a generous 3 Tbsp) 4 tb Flour 1 1/2 qt Water Salt Pepper 1 Onion, chopped Caraway seeds Seasoning herbs Heat the fat, add flour, and make a roux. Add the chopped onion. Add the water, and season to taste with salt, caraway seeds and other seasoning herbs (e.g. thyme, savory, marjoram). Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Briami - Greek Vegetable Casserole Categories: Vegetarian, Casserole, Greek Servings: 6 1 Eggplant 2 lb Zucchini 4 md Potatoes 2 Green peppers 1 Red pepper 2 md Onions 1 c Olive oil 4 md Tomatoes 2 Garlic cloves 1 ts Sugar Salt & pepper; to taste (1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute' the vegetables except the tomatoes in the olive oil in small batches. Saut' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. (3) Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saut' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking. Precision: No need to measure. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Briami Mystras (Multi-Vegetable & Herb Casserole Categories: Greek, Vegetarian, Vegetables, Casseroles Servings: 8 Karen Mintzias 1 1/2 lb Potatoes; peeled and sliced 1 1/2 lb Zucchini; scraped and sliced 3/4 lb Okra; trimmed Vinegar 1 (1 lb) eggplant; sliced* 1 lb Fresh/canned tomatoes;sliced 1 bn Fresh parsley; chopped 1 bn Fresh dill; chopped Salt & freshly ground pepper 1/2 c Olive oil 5 Scallions; chopped 3 Garlic cloves; minced Toast or bread crumbs *Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired. In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible. Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brithyll a Chig Moch - Trout and Bacon - Welsh Categories: Fish, Welsh Servings: 1 1 Rainbow Trout (1 Per Person) Fresh Rosemary Fresh Thyme Fresh Parsley Fresh Sage 1 Rasher Of Bacon (Per Person) A Little Butter Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve. Serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brithyll a Chig Moch (Trout and Bacon) Categories: Fish, Welsh Servings: 1 1 Rainbow trout Thyme, fresh Sage, fresh Butter; a little Rosemary, fresh Parsley, fresh 1 Bacon rasher Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. Anthony Crowter, Cae Nest Hall Hotel Llanbedr Merionnydd, N. Wales MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broccoli and Noodles Parmesan Categories: Pasta, Italian Servings: 8 1 1/2 lb Broccoli 2 tb Butter or Margarine 1/2 c Chopped Onion 1 md Clove Garlic; minced 1 cn Campbell's Soup * 1/2 ts Dried Basil Leaf; crushed 1 c Monterey Jack Cheese ** 1/2 c Parmesan Cheese; grated 1 c Sour Cream 5 c Cooked Wide Egg Noodles *** * 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in colander. In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350°F for 30 mins or until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broiled Eel with Ladolemono Sauce Categories: Greek, Seafood Servings: 4 Karen Mintzias 1 Eel 1 Lemon (juice only) Vegetable oil Salt & freshly ground pepper MMMMM-------------------------LADOLEMONO SAUCE------------------------------ 1/2 c Olive oil 1/4 c Lemon juice Salt & freshly ground pepper Chopped herbs of your choice Skin, wash, and dry the eel or have it skinned by the fishmonger. Cut into pieces, then squeeze a lemon over the eel and allow to stand for 15 minutes. Brush the eel with oil, season lightly with salt and pepper and grill or broil on all sides until fork tender. Serve with the Ladolemono sauce. LADOLEMONO SAUCE: Whisk together oil and lemon juice in a bowl. Add salt and pepper to taste. Add chopped herbs (parsley, basil, oregano, thyme, fennel, etc) and serve immemdiately. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Broiled Eggplant Parmigiana Categories: Italian, Vegetables Servings: 6 1 ts Olive Oil 1 1/2 c Minced Onions 2 cl Garlic Minced 3 md Unpeeled Tomatoes (About 1 1/2 Lb.) Quartered 1/2 ts Oregano 1/2 c Dry Breadcrumbs 1/8 ts Pepper 1 Bay Leaf 1/4 ts Salt 1 (3/4 Lb.) Unpeeled Eggplant Cut Into 12 (1/2 in.) Slices 1 Egg White Slightly Beaten 1/2 c Grated Parmesan Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put Into A 12 X 8 X2 in. Baking Dish. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned. (Fat 3.5. Chol. 6.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brotknoedel (Bread Dumplings) Categories: Breads, German Servings: 4 4 Kaiser rolls, cut into thin -sliced Breadcrumbs as required 2 Eggs 1 Very small bunch [a few -stems] parsley, finely -chopped 1/8 l Milk (1/2 cup plus 1/2 Tbsp) 30 g Butter (2 Tbsp) pepper and salt to taste marjoram (optional in some areas) Soak the rolls in lukewarm milk for 1/2 hour. Add the remainder of the ingredients and mix well. If mixture is too wet, add some breadcrumbs. Shape into dumplings. Carefully put dumplings into barely salted, simmering water and cook for 25 minutes. Serve as accompaniment to sauces, mushrooms, or in soups. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Cookies Categories: Desserts, Cookies, German Servings: 6 1 1/2 c Brown Sugar, Frimly Packed 2/3 c Shortening 2 Eggs, Large 2 tb Milk 1 tb Orange Rind, Grated 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Cloves 1/4 ts Salt 2 c Unbleached Flour 1 c Raisins 1/2 c Nuts, Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir together baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350°F about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brunch Pizza Categories: Italian, Pork, Low-cal, Pizza Servings: 6 1/2 lb Boiled Ham, sliced 8 oz Part Skim Mozzarella Cheese, -grated 2 Eggs 1/4 c Lowfat Milk Pn Dried Oregano Pizza Crust, prepared or homemade Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham into strips and put them on the dough. Sprinkle on the cheese. Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle on the oregano. Bake in a 375-degree oven for 20 to 30 minutes. Serves 6 One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15 Sodium: 785 Potassium: 206 Cholesterol: 145 Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bruschetta (Heart-Shaped Garlic Rolls) Categories: Breads, Italian Servings: 24 1 c Water 1 c Milk 2 Eggs 2 pk Dry yeast 2 ts Sugar 2 tb Olive oil 5 c Flour, more if necessary Salt 2 Garlic cloves; crushed 1/4 c Vegetable oil Combine water, milk, eggs, yeast, sugar and olive oil in large bowl. Mix well and add half of flour and 2 teaspoons salt. Knead in remaining flour and 1 teaspoon salt. Knead until dough forms ball. Place in greased bowl and turn to grease top. Cover and let stand 30 minutes to 1 hour until doubled. Punch down, turn and let stand again 30 minutes to 1 hour. Punch down. Roll out dough on floured surface. Cut into heart or other desired shapes using cookie cutter. Place rolls on generously greased baking sheet. Combine garlic, vegetable oil and salt and brush over rolls. Bake at 400F 12 to 15 minutes or until golden. Created by: Mauro's, Glendale, Calif. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brussels Sprouts in Beer Categories: Vegetables, German Servings: 4 1 lb Brussels Sprouts, Fresh Beer, Any Brand, To Cover 1/2 ts Salt 2 tb Butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bubbies Chicken Soup Categories: Soups, Chicken, Jewish Servings: 8 Large Fowl; 6 lbs 1 Lg Kettle (10-12 qt.) -Water; cover and bring -to a boil -Prepare 1 Lg Onion, 3 Celery stalks 1 Parsnip, 1 bn Carrot 1 bn Dill 1 bn Parsley; (a bunch of each). Put the chicken in the pot and cover with water. When the soup comes to a boil, skim off the top, add the veggies, turn down to a simmer. Keep the lid askew, and season to taste. It's wonderful and freezes well. Hint: put the dill and parsley in the mesh onion bag, to make for easier removal. Most would say to throw the veggies out, but I like to eat the carrots and the onion. The chicken is great in sandwiches or salad. I love it hot by itself, but you can put pieces in the soup when you serve. Add rice or noodles (cooked elsewhere) and of course there's always matzo balls. Enjoy, NOTE: If you can't find a fowl, use a Perdue Oven Roaster, cut up. A butcher gave me this tip once and I now use it all the time. He cut it up too. Elaine Radis, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bulgarian Meatball Soup Categories: Soups, Ground beef, Bulgarian Servings: 8 1 lb Ground beef 6 tb Rice 1 ts Paprika 1 ts Dried savory Salt, pepper Flour 6 c Water 2 Beef bouillon cubes 1/2 Bunch green onions; sliced 1 Green bell pepper; chopped 2 Carrots;peeled,sliced thin 3 Tomatoes; peeled & chopped 1 Sm. yellow chiles, split * 1/2 Bunch parsley; minced 1 Egg 1 Lemon (Juice only) *Note: Remove most of the seeds from the chiles. Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil. Created by: St. George's Bulgarian Eastern Orthodox Church, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bulgur and Lentil Pilaf Categories: Armenian Servings: 4 1 c Lentils 4 c Vegetable broth or water 1 Bay leaf 3 tb Margarine 1 lg Onion, chopped Salt & pepper 1 c Coarsely ground bulgur Rinse the lentils & put in a pot with enough broth to cover. Add bay leaf, bring to a boil & keep covered. Turn off heat & let stand for 30 minutes. While the lentils are soaking, melt margarine in a heavy pot. Add chopped onion, salt & pepper. Saute till onions are tender & transparent. When onions are ready, keep heat at medium, stir in bulgur & continue stirring till all the margarine is absorbed. Lower heat to a simmer & add the rest of the broth & lentils in their broth. Bring to a boil, reduce heat again, cover tightly & simmer till all the liquid has been absorbed. Add more liquid till the bulgur & lentils are cooked. Remove bay leaf & serve with a vegetable stew. Vera Gewanter, "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bundewa (Romanian Pumpkin) Categories: Vegetables, Romanian Servings: 6 1/2 ts Salt and 1 Tbsp. finely -chopped dill and cook, -stirring, until the In a saucepan lightly brown 1 onion, finely chopped, in 2 Tbsp. melted butter. Add 1 Tbsp. flour, blend well, and stir in 1 cup hot water. Add mixture is smooth and slightly thick. Add 1-1/2 pounds pumpkin, peeled and cut in thin julienne strips 2 inches long. Cover the pan and cook the pumpkin over low heat for 1 hour, or until tender. Add 2 tsp. lemon juice and 1/2 cup cream and heat well From: The Gourmet Cookbook Vol. II Shared By Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Burger Pizza Categories: Ground beef, Italian, Pizza Servings: 4 1/2 lb Ground beef, lean 2 1/2 Crackers, crushed 2 tb Onion, finely chopped 2 tb Celery, finely chopped 1/2 Egg (or yolk only) 1/2 ts Worcestershire sauce 1/2 ts Oregano 3 Mushrooms, sliced Pepperoni slices 1/2 md Tomato, sliced 2 tb Green pepper, chopped 1/4 ts Pepper, freshly ground 1/2 c Mozzarella cheese, shredded 1/2 tb Parmesan cheese, grated Combine ground beef, cracker crumbs, onion, celery, egg, sauce, spice and mix well. Use an 8" tinfoil pieplate or similar small pan (regular ground beef may need to be drained), pat beef mixture into a patty. Scatter mushrooms, pepperoni, tomato and green pepper over. Sprinkle with pepper and top with cheeses. Bake at 350F 20-25 min until meat is no longer pink. 4 servings: 2 protein, 1/2 fat & oils 3 g carbohydrate, 16 g protein 9 g fat (157 calories) Source: Choice Cooking, Canadian Diabetes Assoc (1/2 original recipe) Posted by Elizabeth Rodier 4/93 Extra can be frozen in portions and reheated in the microwave or oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino Categories: Switzerland, Soups Servings: 6 3 tb Borlotti beans 3 x Carrots 1 x Leek 1 x Small knob celery 500 g Honeycomb tripe (1 lb) 30 g Butter (1 oz) 1 x Clove garlic, mashed 1 tb Tomato paste 1 1/4 l Bouillon (5 cups) 1/4 ts Caraway seeds 1 x Twig thyme 80 g Parmesan, grated (2.75 oz) 1 x Twig parsley Salt, freshly ground pepper MMMMM---------------------------GARLIC BREAD-------------------------------- 200 g French bread (7 oz) 50 g Butter (1.75 oz) 4 x Cloves garlic, mashed 10 g Gruyere, grated (0.25 oz) 1 tb Parsley Salt, freshly ground pepper Preparation: 30 minutes, cooking time: 3 hours Yields 6 servings as a first course, as a main course double the ingredients. Soak beans overnight. Drain beans. Cook in lightly salted water until tender. Drain. Set aside. Clean, trim and wash the vegetables (carrots, leek, celery). Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares. Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide. Fill a kettle with water, add salt, bring to the boil. Add tripe and cook for 2 1/2 hours. Drain. In a saucepan heat butter. Saute' vegetables briefly. Add tripe, garlic and tomato paste. Saute' briefly. Moisten with bouillon, simmer for 20 minutes. Season with caraway, thyme, salt and pepper. Add Borlotti beans and heat. Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately. Garnish with parsley. Garlic bread: cut bread into slices, toast in oven. Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley. Season with salt and pepper. Spread bread with butter mixture, gratinate under broiler until golden brown. Serve with soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttered Garlic Noodles Categories: Pasta, Garlic, Italian Servings: 2 1/2 ts Garlic Powder 1/2 ts McCormick Salt'n Spice 1/2 c Melted Butter 8 oz Cooked Noodles 1/2 c Monterey Jack Cheese Combine the garlic powder, Salt'n Spice and melted butter. Toss with the drained and cooked noodles. Add shredded Monterey Jack cheese, stir to mix and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttered Oranges Categories: British, Desserts Servings: 4 5 Oranges; large, juicy 4 tb Sugar 6 Egg yolks 2 tb Sherry 1 ts Rosewater; optional 4 oz Butter; 1/2 cup 1 c Heavy cream Crystallized violets;for -decoration, optional "A recipe for Buttered Oranges can be found in Ann Blendcowe's cookery book published in 1694; they are also sometimes referred to as Nell Gwynn's Buttered Oranges, as she was believed to have served them to Charles II. Buttered Oranges are delicious, and they look spectacular." To prepare the Orange Shells: Hold the orange so the stalk (or navel) is at the base and using a small knife cut off the top about two inches down. Scoop out all the flesh, being carefully not to break the skin. This can be done quite easily with a teaspoon. Using a pair of scissors, cut off the stalk that remains in the bottom, wash the orange and set it aside (the top can be discarded). Repeat this procedure with three more of the oranges. Grate the peel off the remaining orange and then squeeze the juice from this orange into the bowl. Place the flesh you have extracted from the other oranges in the sieve and squeeze the juice in the same bowl. Mix the juice with the sugar and egg yolks in a double boiler over low heat. Beat with a wire whisk until the mixture begins to thicken. Remove the top of the double boiler and cool in a bowl of cold water while you continue to stir; then add the sherry and rosewater. Remove the bowl from the cold water. Cut the butter into 1-inch cubes and mash it into the mixture piece by piece. Add the orange peel. Whip 3/4 of the cream and fold it into the mixture. Pour the mixture into the four orange shells and refrigerate for at least 2 hours. Before serving, place three crystallized violets on the top of each orange; whip the remaining cream and force it through a pastry tube in a curly pattern around the top edges. SERVES:4 SOURCE:_Great British Cooking: A Well Kept Secret_ posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterkuchen (Butter Cake) Categories: Cakes, Desserts, German Servings: 12 2 Env active dry yeast 1/2 c Water, warm 3/4 c Milk 1/2 c Sugar 1 ts Salt 1/2 c Butter 4 c All-purpose flour, sifted Grated rind of 1 lemon 3 ea Eggs ----Butter Topping---- 1/2 c Butter (1 stick) 1 c Sugar 1/2 ts Cinnamon 1/3 c Almonds, blanched, slivered Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup butter together until sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly. Let rise in warm place about 45 minutes. Chop the butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12 servings. Variations: Streuselkuchen: This is much the same as Butterkuchen except that the lemon rind is omitted from the butter and a crumb topping of 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick) butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be added to the topping mixture. Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place sliced peeled apples over top of dough before placing in oven. Cover apples with same Butter Topping. Almonds are an optional addition (and very good!). From: The Art of German Cooking, by Betty Wason Shared by: June Hoffman, 9/93 ~-- Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-] 215/281-3654 (1:273/915) ** BBS: High Country East Date: 09-15-93 (11:14) Number: 3565 From: SANDEE EVELAND Refer#: NONE To: JON JUDD Recvd: NO Subj: Re: I'm baaccckkk!! CR 1/ Conf: (52) Cooking ** ::To: All From: Jon Judd Subj: I'm baaccckkk!! :: ** JJ> I'm back.......and you're stuck with me......I have been scanning JJ> messages for the past week and see that alot has changed. I've been JJ> away for about, well gee it's been almost a year. Took a direct JJ> lightening hit to my system and lost everything. Its' taken time to JJ> get things put together. Of course now I have had to start with brand JJ> new cooking dbases.......empty ones at that! Good to see ya here again... Lessee... Popcorn was the weakness if I recall, right?? :-) ~Begin Recipe Export- QuikBook version 0.96 Beta A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Byzantine Dolmathes (Stuffed Grapeleaves) Categories: Greek, Appetizers, Main dish Servings: 60 Karen Mintzias 1 Jar grapeleaves (or fresh) MMMMM-----------------------------FILLING---------------------------------- 2 tb Oil 1 lb Ground beef or lamb 2 Onions; chopped 1 Garlic clove; pressed 2 c Water 1/2 c Tomato sauce 1 c Rice 2 tb Chopped mint 2 tb Chopped parsley 1/2 ts Salt Pepper to taste 1/8 ts Cinnamon 1/2 c Currants 1/4 c Port wine (optional) 1/4 c Pine nuts or walnuts 2 c Water 1 Lemon (juice only) MMMMM------------------------------SAUCE----------------------------------- 3 Eggs 2 Lemons (stained juice only) 1 c Hot broth If using canned grape leaves, rinse off brine by floating leaves in a basin of cold water. Prepare fresh vine leaves by pouring a cup of boiling water over them in a bowl. Drain. Spread 5 or 6 leaves out at a time on a flat surface. Lay leaf stem side up. Snip off stem with kitchen shears. MAKE FILLING: Heat oil in large frying pan. Fry meat, onions and garlic on medium heat for 5 minutes, mixing it as it cooks. Add water and remaining ingredients. Bring to a boil. Cover. Reduce heat to simmer and cook 10 minutes, until water is absorbed. Set aside until cool enough to handle. Put 1 teaspoon of filling near stem. Bring left side of leaf towards center, then bring right side towards center. They will not always meet. Pick up stem end of leaf, tucking in the filling. Roll away from you. It will be an oblong roll like a sausage. Line the bottom of a large skillet with 4 leaves. Place each roll so that the tucked under end is on the bottom. Arrange each roll snugly, one next to the other, until all the leaves (except 3), and filling are gone. Place these leaves flat on top of rolls. Place a flat dish on top of rolls also to prevent their unravelling during cooking. Add water and lemon juice. Bring to a boil. Cover. Reduce heat to simmer and cook 45 minutes. When done, remove pot from fire. Make Egg and Lemon Sauce and add to broth immediately or serve without sauce either cold as an appetizer or as a hot entree. EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least 5 minutes, with an electric beater or 10 to 15 minutes by hand. Add juice slowly, beating all the while. Mix 1 cup hot broth into beaten eggs, stirring it in quickly with spoon (or wire whisk) so heat will not curdle the eggs. Cook over very low heat until thickened. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Fruit Salad with Sour Cream Categories: Salads, German Servings: 4 2 c Cabbage, Raw, Shredded 1 Apple, Diced, Unpeeled 1 tb Lemon Juice 1/2 c Raisins 1/4 c Pineapple Juice 1 1/2 ts Lemon Juice 1/4 ts Salt 1 tb Sugar 1/2 c Sour Cream Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Rolls (Polish Style) Categories: Polish Servings: 4 2 lb Ground Beef, lean 1/2 c Rice, uncooked 1 md Onion, Diced 1 Green Pepper, Diced 2 Eggs 1 lg Head Cabbage 2 qt Tomato Juice PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid, then peel the leaves from the head as they thawed. The best way I've found is to 1)cut the core out with a knife, then put the hole-where-the-core- was, side down in a steamer over boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head. When you've removed as many as you can, return the head to the steamer to soften more leaves. Take a sharp knife and remove as much of the central vein as you can. FILLING: Mix all the other ingredients together in a bowl. work it with your hands until the eggs and other ingredients except the tomato juice are thoroughly mixed into the meat. Now, take a glob of mixture and set it in the hollow of a deveined leaf,with the end that was near the core towards you. Fold the end nearest you about / way over the mix. Fold the left side over the mix and then the right side. Roll about / turn away from you so that the "seam" is on the bottom. Place in the pan seam side don and continue with the other leaves.* When you've made the last cabbage roll,pour in the tomato juice to cover. Bring to a boil then simmer for AT LEAST an hour. Serve in a bowl with the juice, although these, like spaghetti are better the 2nd day. *This is an ideal cabbage roll. 3/4 of them won't go together this perfectly, so be ready to make adjustments when making the rolls. VARIATIONS: Garlic is great, paprika and chili powder will work in the stuffing, V-8 instead of tomato juice is pleasantly different. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Soup Categories: Soups, German, Potatoes Servings: 6 MMMMM-------------------------------SOUP------------------------------------ 4 Slices Bacon, Thick, Diced 2 Onions, Sliced 1 Turnip, Sliced 2 Carrots, Diced 2 Potatoes, Cubed 1 Head Green Cabbage, shredded 4 c Chicken Stock Or Bouillon 2 c Water 6 Sprigs Parsley * 1 Bay Leaf * MMMMM-----------------------------GARNISH---------------------------------- 1/4 c Parmesan Cheese, Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ~------------------------------------------------------------------------- In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1-1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cake with Berries and Whipped Cream Categories: Cakes, Desserts, German Servings: 6 150 g Butter or margarine (2/3 -cup) 150 g Sugar (2/3 cup) Peel of 1 lemon 3 Eggs 250 g Flour (2 cups plus 3 1/2 -Tbsp) 6 g Baking powder (1 3/4 tsp) 3 tb Milk Also for 'versoffenen Apfelkuchen' (drunk apple tart). Cut in half horizontally. Spread vanilla pudding on top, then scatter strawberries or raspberries, (?*) on top of that, then whipped cream. Top with more strawberries. ((*Note: I absolutely cannot make any sense of that word. It looks like 'Narinken' or 'Merinken' - neither of which means anything to me. At a guess, some other sort of berries, or possibly morellos. K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Calamaria Gemista (Stuffed Squid) Categories: Seafood, Greek Servings: 4 Karen Mintzias 3 lb Large fresh squid 1/2 c Olive oil 1 c Coarsely chopped onion -(packed) 1/3 c Long-grain rice 1/4 c Pine nuts 2 lg Garlic cloves; chopped 1/4 c Currants 3/4 c Dry white or red wine Salt & freshly ground pepper -to taste 3/4 c Chopped fresh parsley -(packed) 1/4 c Chopped fresh dill, packed 4 tb Chopped fresh mint 2 c Peeled, seeded tomatoes -(chopped) Wash and clean squid. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section. Rinse tail sections inside and out and set aside in a colander to drain. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. Discard mouth and eyes. Chop the squid tentacles and have them ready, as they will be used in the stuffing. In a large skillet, heat half the oilve oil and saute onion until wilted. Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to 3 minutes. Add garlic and currants to rice and stir quickly with a woodent spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and pepper. Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes. About 5 minutes before removing skillet from heat, add parsley, dill and mint. Remove and let cool enough to handle. Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot. Place squid carefully in pot. Pour in remaining wine and enough water to cover. Bring to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours, or until rice is cooked and squid fork-tender. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper. Check throughout cooking to see if more water is necessary so that mixture doesn't dry out. Serve squid hot or cold with a simple green salad. SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola Callinga or Santorini Boutari. Serve with wild greens (horta), 'horiatiki salata (village salad), and a beautiful olive bread. Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caldo Callego (Spanish Vegetable and Sausage Soup) Categories: Spanish, Pork, Vegetables, Soups Servings: 4 2 ts Olive oil 1/2 c Chopped onion 3 Garlic cloves, minced 1 qt Water 2 Pkts instant beef broth and -seasoning mix 1 Pkt instant chicken broth -and seasoning mix 6 oz Pared and diced potato 1 c Seeded and diced canned -Italian tomatoes 1/2 c Diced carrot 1 Bay leaf 6 oz Cooked veal sausage, sliced 4 oz Draines canned chick-peas -(garbanzo beans) 1 c Cooked chopped kale 1 tb Minced fresh parsley 1/2 ts Oregano leaves 1/4 ts Pepper In a 3- to 4-quart saucepan heat oil over high heat. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes. Add water and broth mixes and stir until dissolved. Reduce heat to low and add potatoes, tomatoes, carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to 40 minutes. Add remaining ingredients and cook until sausage and chick-peas are heated through, about 5 minutes longer. Remove and discard bay leaf before serving. Makes 4 servings, about 1 1/3 cups each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Calzone Categories: Italian Servings: 3 1 c Warm water 1/2 ts Sugar 1 pk Active dry yeast 3 c Sifted all-purpose flour, -divided 2 tb Oil 1/2 ts Salt 12 oz Mozzarella cheese, shredded -or diced 6 oz Creamy goat cheese 3 oz Sliced prosciutto or cooked -ham, cut into strips 3 tb Chopped chives 1 tb Finely minced fresh garlic 2 tb Grated Parmesan cheese Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5 minutes to soften. Add 1 1/2 cups flour; beat with electric mixer until smooth. Stir in oil and salt. Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough. Turn out onto lightly floured surface; knead until smooth. Return to bowl; cover and let rise in warm place until doubled. Punch down dough; divide into 3 equal portions. Roll one portion on lightly floured surface to 9-inch circle. Place 1/3 of mozzarella on one side of dough; dot with 1/3 of goat cheese and top with 1/3 of prosciutto. Repeat with remaining dough , cheeses and prosciutto. Mix chives and garlic; sprinkle over filling. Moisten edges of dough with water and fold over to enclose filling, pressing edges firmly together. Place on lightly greased baking sheets. Let rise 30 to 45 minutes or until dough feels light to the touch. Cut slit in each calzone to allow steam to escape. Preheat oven to 375 deg F. Bake 30 to 35 minutes or until browned. Remove from oven; brush tops with oil. Sprinkle each with 2 teaspoons grated Parmesan cheese. Serve warm. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Canja De Galinha (Chicken Soup with Lemon and Mint) Categories: Soups, Poultry, Portuguese Servings: 6 3 lb Chicken 6 1/2 oz Chicken giblets, chopped 6 c Water 2 Onions, finely chopped 1 Stalk celery, finely chopped 1 ts Salt 2 Bay leaves 2/3 c Rice Juice of 1 1/2 lemons 10 Mint leaves, finely chopped Freshly ground black pepper Place the chicken in a large saucepan, add giblets, water, onions, celery, salt and bay leaves. Cover and simmer over low heat for 2 hours. Remove the chicken and let it cool. Add rice to the broth and simmer for 20 to 30 minutes, until the rice is soft. Stir occasionally. In the meantime, remove the skin from the chicken and take the meat off the bones. Discard bones and skin. Cut the meat into small strips and add it to the broth, add lemon juice, and serve sprinkled with mint. Serves 6 to 8. Posted by Karin Brewer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cannelini Salad Categories: Italian, Salads Servings: 6 15 oz Can canelini beans, drained Grated zest of 1 lemon Juice of 1 lemon 1 bn Fresh parsley, chopped 3 Garlic cloves, minced 2 ts Fresh rosemary, minced 2 Fresh sage leaves, chopped 2 tb Nicoise olives, pitted & -- chopped Salt & pepper to taste 6 Leaves butter lettuce Combine all ingredients in a bowl except lettuce. Toss well & chill for at least an hour, preferably overnight. To serve, place a scoop of bean salad in each lettuce leaf. PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.; 3mg Fiber. VT July, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cannellini Beans with Italian Sausage Categories: Italian, Beans, Pork Servings: 6 1 tb Olive oil 3 Hot Italian sausages 3 Sweet Italian sausages 4 Cloves Garlic, minced 1 tb Chopped fresh sage OR 1 ts Dried sage 1 cn Italian plum tomatoes, -drained and coarsley -chopped (28 oz.) 2 cn Cannellini beans (16 oz. -ea.), rinsed and drained Salt and pepper to taste Heat oil in an ovenproof, flameproof medium casserole and saute' sausages 15 minutes. Drain off excess fat. Add garlic and sage and saute' until garlic is golden. Cool and slice sausages into 1 1/2" pieces. Add tomatoes and beans and simmer until well cooked, about 15 minutes, stirring occasionaly. Season to taste. Serves 6. Note: This may be held in oven for 30 minutes at 300 degrees. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cannoli for Kids Categories: Desserts, Italian Servings: 10 -Karen Mintzias 15 oz Part-skim ricotta cheese 2/3 c Confectioners' sugar 1/2 ts Grated orange peel 1/2 ts Vanilla extract 2 tb Minature chocolate chips 10 Sugar ice-cream cones In a large bowl with electric mixer at low, beat ricotta cheese, sugar, orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover and refrigerate 30 minutes. To serve, spoon mixture directly into ice-cream cones or into decorating bag without tip and then pipe into cones. Prep time: 10 minutes; Total time: 40 minutes. From: "Sesame Street Magazine Parents Guide", September 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cannoli Categories: Italian, Desserts Servings: 16 MMMMM-----------------------------FILLING---------------------------------- 1 1/2 c Whole-milk ricotta cheese; - well drained 3 tb Sugar 1 1/2 ts Cinnamon 1 1/2 c Milk chocolate; - coarsely chopped 1/4 c Pistachio nuts; - coarsely chopped MMMMM------------------------------DOUGH----------------------------------- 1 c All-purpose flour 1 tb Sugar 1 tb Butter or lard 4 tb To 5 Tbl sweet Marsala wine - or dry white wine 2 c Vegetable oil Colored sprinkles Confectioners' sugar In a bowl, combine all the filling ingredients and mix well. Refreigerate, covered, until ready to fill the cannoli shells. To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal. Slowly add the 1/4 cup of wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 10 minutes. Wrap the dough and refrigerate for 45 minutes. Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Roll the dough out to a very thin long rectangle about 14 inches long and 3 inches wide, either by hand or using a pasta machine set to the finest setting. Cut the dough into 3-inch squares. Place a cannoli form diagnoally across 1 square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used. In an electric skillet, heat the vegetable oil to 375F. Fry the cannoli 3 or 4 at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper. When they are cool enough to handle, carefully slide the cannoli off the forms. To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over the tops. Serve at once. NOTE: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will make the shells soggy. This recipe from CIAO ITALIA by Mary Ann Esposito MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cape Breton Scones Categories: Breads, Scottish, Nova scotia Servings: 1 2 c Flour 2 tb Sugar 1 tb Baking powder 1 ts -salt 1/4 ts Basking soda 1 c Raisins or currants 1/2 c Sour cream 1/4 c Oil 1 Egg;slightly beaten 3 tb Milk Sift together dry ingredients and stir in the raisins. Blend the remaining ingredeints and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6 " circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches appart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey. Source: _More Baking with Schmecks Appeal_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cape Breton 'pork Pies' Categories: Scottish, Nova scotia Servings: 1 MMMMM---------------------------TART SHELLS-------------------------------- 1 c Butter 4 ts Icing sugar; confectioner's 2 c Flour MMMMM-----------------------------FILLING---------------------------------- 2 c Dates; chopped 1 1/2 c Brown sugar 1 c -Water Lemon juice "How these little tarts got their name remains a mystery to us. It could be that pork fat was once used as the shortening or it just moght be a reflection of the wonderful Cape Breton sense of humor." Tart Shells: Cut the butter into the flour; add the suga rand knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following: Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing. Source: _Out of Old Nova Scotia Kitchens_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cape Breton Oatcakes Categories: Scottish, Breads Servings: 1 2 c Flour;all purpose 2 c Rolled oats 1 c Brown sugar;packed 2 ts Baking powder 1/2 ts -Salt 1 c Shortening 1/2 c -Cold water MMMMM-------------------------SAVORY VARIATION------------------------------ 2 c Oatmeal; scotch type* 1 c Flour;all purpose 2 ts Sugar, granulated 2 ts Baking powder 1/4 ts -Salt 1/3 c Shortening; or lard or -bacon fat 1/4 c -Cold water Anne's note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most popular brand there. Processing the oats in a food procesor for a few seconds should help. "If desired process the oats in a food processor for 10 seconds to get a finer texture...The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked "cake" to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in Angonish, Nova Scotia, prints a recipe for these regional favorites on its date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years." Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shortening with fingertips. Mix in water with fork, until ball forms; divide in half. On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above. SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Capetown Fruit & Vegetable Curry Categories: Spicy, African, Vegetarian, Hot, Curry Servings: 6 4 c Coarsely chopped onions 2 tb Peanut oil 2 Garlic cloves, minced 1 ts Grated fresh ginger 1 1/2 tb Ground cumin seeds 1 1/2 tb Ground coriander seeds 1 1/2 ts Cinnamon 1 ts Turmeric 1/2 ts Cayenne 1/2 ts Ground fennel seeds 1/4 ts Black cardamom 1/4 ts Ground cloves 2 md Zucchini, quartered & sliced 1 1/2 c Water 1 c Green beans 2 Firm, tart apples, cored & -- cubed 1/2 Red bell pepper 1 c Chopped dried apricots 1/2 c Raisins 1/2 c Strawberry conserve Fresh lemon juice Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes. Add the zucchini & water & stir well so that the spices won't stick to the pot. Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts & banana. "Sundays at Moosewood Restaurant Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cappuccino Biscotti Categories: Italian, Cookies Servings: 36 2 c Flour; unbleached, all purp 1 c Sugar 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts -Salt 1/2 ts Cinnamon 1/2 ts Cloves, ground 1/4 c Espresso;strong brewed,cold& 1 tb Espresso;strong brewed, cold 1 tb Milk; & 1 ts Milk 1 Egg yolk, large 1 ts Vanilla 3/4 c Hazelnuts; toasted, skinned* -chopped coarse 1/2 c Chocolate chips, semisweet *To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI SOURCE: Gourmet magazine, December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cardamom Fudge (Sheer Payra) Categories: Afghan, Candies Servings: 32 2 c Sugar 2/3 c Milk 1/4 ts Salt 2 tb Light corn syrup 2 tb Margarine or butter 1/2 ts Ground cardamom 1/4 c Chopped walnuts 1/4 c Chopped pistachios Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240F on candy thermometer or until small amount of mixture dropped into very cold water forms soft ball that flattens when removed from water. Remove from heat. Add margarine. Cool mixture to 120F without stirring. (Bottom of pan will be lukewarm.) Add cardamom. Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch squares. (C) 1992 General Mills, Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carolina Style Polenta Categories: Italian Servings: 6 2 c Corn meal or grits Water Margarine or butter Beef or chicken bouillon -cubes Cracker crumbs Cook the corn meal or grits according to the package directions, but slowly, about twice as long as indicated and do not allow to scorch. When the mixture is creamy, not gritty, add about 3 tablespoons margarine or butter and several bouillon cubes dissolved in a little hot water. Pour the hot, creamy mixture onto about three flat plates and allow to cool, forming a thin coating. Cut into slices and roll in cracker crumbs and saute each piece in additional margarine or butter. Drain on absorbent paper and cool; place pieces on cookie sheets. Reheat before serving. Serves six to eight. [ THE BALTIMORE SUN; Sep 2, 1990 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrots in Beer Categories: Vegetables, German Servings: 4 4 Carrots, Large 1 tb Butter 1 c Dark Beer, Any Brand 1/4 ts Salt 1 ts Sugar Peel and slice carrots into long, thin slices. Melt butter in medium size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrots Marsala Categories: Italian, Vegetables Servings: 6 3 tb Butter 14 Med. Carrots, cut into 1/8" -diagonal slices 3/4 c Dry Marsala 1 tb Chicken stock or water -(optional) 2 tb Chopped fresh parsley Heat butter in a large skillet with tight fitting lid. Saute' carrot slices until carrots are well coated with butter, 2 to 3 minutes. Add Marsala and cover. Cook over medium to low heat until carrots are tender and liquid is reduced, 8 to 10 minutes. (if liquid reduces before carrots are tender, add 1 tablespoon chicken stock or water.) Sprinkle with parsley before serving. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Casserole Apicius with Meat or Fish Categories: Roman Servings: 4 MMMMM---------------------------FOR PANCAKES-------------------------------- 3 Eggs 1/2 c Flour 1/3 c Milk 1/3 c Water MMMMM--------------------------FOR CASSEROLE------------------------------- 2 1/2 c Cooked pork or chicken Thinly slice Or 1 1/2 lb Cooked fish fillets 3 Raw eggs 2 tb Olive oil 1/2 ts Ground pepper 1/2 ts Celery seed (or lovage) 2 c Beef or chicken stock 1/4 c White wine 1/4 c Sweet raisin wine - muscatel Flour Coarsely ground pepper Pine nuts or almonds First make the pancakes:- beat 3 eggs and add flour, milk and water to make a thin batter. Into a greased 8 inch frying pan, pour a little of the batter and allow it to spread evenly. Cook each pancake over high heat and flip over when it is lightly browned. Prepare the coked meat or fish:- Mix with eggs, olic=ve oil, celery seed, stock, white wine and sweet wine. Heat the meats in this sauce, adding more liquid if requird. Thicken the sauce with flour. Next, take a greased casserole dish and cover the bottom with a layer of meats or fish in their sauce. SPrinkle with coarsely ground pepper and with nuts. On this, place a pancake. Fill the dish with layers of the sauced meats, seasoned with pepper and nuts, each alternating with a pancake. Pierce a hole in the final pancake to allow steam to escape and cooke uncovered in a 375 F oven for 20- 25 minutes until the dish is uniformly heated. Serve with a sprinkling of pepper. Source - The Roman Cookery of Apicius MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Casserole Florentine Categories: Italian, Casserole, Pork Servings: 6 1 pk Frozen Chopped Spinach, - thawed and squeezed dry 1 cn Condensed Cream of Mushroom - Soup 1 Garlic Clove, minced 1/2 ts Each: - Dried Tarragon - Marjoram Salt and Pepper, to taste 4 c Cooked Noodles, or other - cooked pasta 1 lb Sweet Italian Sausage, - cooked, drained and - chopped 1 lg Onion, coarsely chopped 1 Egg 1 pk (15-16 oz) Riccota Cheese 1 Tomato, seeded and chopped Parsley, chopped Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all. Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly. Top with garnish of tomato and parsley. Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cassoulet Categories: Soups, French Servings: 6 1 lb White navy beans 1 sm Duck - cut into 8 serving pieces 1/2 lb Pork stew meat 1/2 lb Lamb stew meat 2 md Onions; diced 1/4 lb Slab of bacon - cut into 3/4-in cubes 2 tb Minced garlic 1/2 lb Spicy pork sausage 4 c Water Salt as desired MMMMM--------------------SPICED TIED IN CHEESECLOTH------------------------- 12 Black peppercorns 2 Sprigs thyme 4 Bay leaves 1 sm Sprig rosemary PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired. Replace in the oven another hour. Remove herbs in cheesecloth. When it's time to serve dinner, place the casserole on the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower Soup (Norway) Categories: Norway, Soups Servings: 4 5 1/2 c Cauliflower florets 2 c Water 1 ts Salt 2 tb Margarine 1/2 c Diced onion 2 ts All-purpose flour 1 Pkt instant chicken broth -and seasoning mix 1 c Skim milk 1 ds White pepper Ground nutmeg (Optional) In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper. Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower Soup (Minestra Di Cavalfiore) Categories: Italian, Soups, Vegetables Servings: 6 1 lg Head cauliflower 2 tb White or cider vinegar 1/4 c Olive oil 4 To 6 cloves garlic 1/4 ts To 1/2 tsp hot pepper flakes 3 c Hot meat broth Salt 1/3 c Chopped fresh parsley 6 oz Freshly grated pecorino -cheese "There's probably no sense in making this soup if you don't like cauliflower. As with so much Italian food, this recipe uses a few basic ingredients to showcase the star vegetable. A purist would even shudder at the cheese! Make this soup as garlicky and spicy as you like but be sure to serve lots of crusty Italian bread or bruschetta (toasted Italian bread brushed with olive oil). When I want a soup with a bit more texture, I remove 1 cup of the cooked cauliflower, puree it, and return it to the remaining soup" Break the cauliflower florets into small (1/2 inch) pieces. Trim the stem end and cut into 1/2-inch pieces. Wash the cauliflower in 2 quarts of cold water blended with 2 tablespoons of vinegar. Drain and drop into a large pot of boiling salted water. Boil for 4 minutes; drain and dry well. Heat the olive oil in a soup pot; add the garlic and hot pepper, and cook gently until the garlic is golden. Add the cauliflower and cook for 5 minutes, stirring to prevent it from browning. Add the hot broth, salt and parsley and cook until the cauliflower is tender. Ladle into soup bowls and sprinkle with a generous amount of cheese. Serves 6. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cavatelli with Spicy Tomato-Sausage Sauce Categories: Italian, Pasta, Sauces Servings: 4 2 c Quick Tomato Sauce 12 oz Hot Italian sausage 1 tb Olive oil 1/2 c Reserved juice from canned -tomatoes (or water) 2 tb Fresh basil, chopped (1 1/2 -tsp dried) 3/4 lb Cavatelli or penne 3/4 c Ricotta PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing from sausage. Heat olive oil in large frying pan over medium heat; saute sausage, breaking into small pieces, until color turns pale and sausage is just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil, and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can be made 1 day ahead. COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cawl Cennin a Hufen - Leek Soup, Creamed - Welsh Categories: Soups, Welsh Servings: 8 1 1/4 lb Leeks 2 oz Butter 1/4 lb Roughly Chopped Onion 1 Roughly Chopped Head Celery 5 pt Mutton Stock 1 oz Roughly Chopped Parsley Salt And Pepper 5 oz Double Cream Garnish: diced meat (optional) Accompaniments: sippets. Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish. Melt the butter and cook the vegatibles under cover without browning them. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or blend in a liquidiser. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets. British Cookery (BTA, BFPC) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Celery Root Salad (Selleriesalat) Categories: Salads, German Servings: 2 1 md Celery root (3-inch -diameter), peeled, Washed, and thinly sliced 1 c Beef stock 2 tb To 3 tb salad oil Wine vinegar Salt 1 pn Sugar 1 sm Onion, finely chopped Put the freshly sliced celery root immediately into the stock which should be flavored with 1 tablespoon each oil and vinegar, 1/2 teaspoon salt, the sugar, and the chopped onion. Cook for about 20 minutes - until the celery root is quite tender and the liquid has almost boiled away. Season the celery root and beef stock with the remaining oil and a dash or two of wine vinegar, as well as with salt if you wish. Note: If the salad is to be served as an appetizer, mix in some coarsely chopped walnut and garnish with a few walnut halves. Nowadays, in this age of crudites, it may be more usual to substitute grated uncooked celery root, marinated in oil and vinegar, and possibly mixed with grated raw carrot. Makes 2 - 3 cups. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Celery Soup (Zuppa Di Accia) Categories: Italian, Soups, Vegetables Servings: 6 1/4 c Extra-virgin olive oil 1 sm Onion, finely chopped 4 c Sliced celery (1/4-inch -slices) 1/4 c Chopped celery tops 5 c Hot meat or chicken broth Salt 6 Italian toasts (1/2-inch -slices Italian bread) 6 Italian toasts (1/2-inch -slices Italian bread) 3 Hard-boiled eggs, coarsely -chopped 3 oz Sopressata or other dried -sausage, chopped 4 oz Cacciocavallo or mild -provolone cheese, chopped Freshly grated pecorino -cheese Lovage leaves or chopped -celery tops (Optional) Heat the olive oil in a soup pot, add the onion, celery and celery tops; cook over low heat until softened, about 8 minutes. Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes. Prepare the Italian toasts. Lightly brown the 6 slices of Italian bread in a 400 F oven until golden on both sides. Brush with olive oil on one side. Place the Italian toasts in the bottom of 6 soup bowls. Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread. Bring the soup to a boil and ladle while hot into the bowls. Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops). Serves 6. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Celery with Pine Nuts Categories: Vegetables, Italian Servings: 4 1 Celery, large bunch 1 sm Onion, chopped 1/2 c Pinenuts, toasted 4 tb Butter Salt & pepper 1 tb Parsley, chopped italian Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan and add onions and celery. Cover and cook, shaking pan till celery is tender-crisp, about 15 minutes. Remove lid, stir in salt & pinenuts, serve immediately. Source: _Italian Fast & Fresh_ posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Challah - (Holiday Twist Bread) Categories: Breads, Jewish Servings: 18 1 pk (or 1 tablespoon) Active Dry -Yeast 2 tb Sugar 1/4 c Warm Water (110 to 115 -degrees) 2 c All-Purpose Flour 2 To 2-1/2 c Whole Wheat Flour 1/2 ts Salt 1 Egg 2 tb Vegetable Oil 1 1/4 c Water 1 Egg, beaten 1 tb Poppy Seeds Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand for 5 minutes. Combine the flours and salt in a mixing bowl. Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1-1/4 cups of water. Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic. Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour. Divide the dough into three parts. Roll each third into a strip about 15 inches long. Braid the strips together and place on a lightly-oiled baking sheet. Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and let rise until doubled. Bake in a 375-degree oven for 40 to 45 minutes, or until golden brown. Serves 18 One Serving = Calories: 115 Carbohydrates: 21 Protein: 4 Fat: 2 Sodium: 59 Potassium: 74 Cholesterol: 15 Exchange Value: 1-1/2 Bread Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Challah Categories: Breads, Jewish Servings: 8 5 ts Yeast, Dry 2 c Potato Water 3/4 c Sugar 2 ts Salt 3 Egg 7 c Flour, (Adjust As Needed) 1/2 c Oil Dissolve yeast in potato water. Add sugar, and let stand five minutes. Add salt and beaten eggs. Stir in four cups of the flour. Add oil, stirring while adding. Stir in enough remaining flour to make dough that forms a ball and is not sticky. Put dough on a floured board. Cover with a towel and let rest 10 minutes. Knead 10 minutes. Put in a greased bowl, and let rise until it doubles (about one hour). Punch down. Braid to form two loaves and place on cookie sheets. Let rise again, approximately 50 minutes. Use a pastry brush to gently coat with a glaze made of a beaten egg and a few drops of water. Sprinkle the top with sesame seeds. Bake at 350°F until well done (approximately 45 to 50 minutes). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Challah Almost Like Aunt Leah's Categories: Breads, Jewish Servings: 8 5 ts Yeast, dry 2 c Potato water 3/4 c Sugar 2 ts Salt 3 Egg 7 c Flour; (adjust as needed) 1/2 c Oil Dissolve yeast in potato water. Add sugar, and let stand five minutes. Add salt and beaten eggs. Stir in four cups of the flour. Add oil, stirring while adding. Stir in enough remaining flour to make dough that forms a ball and is not sticky. Put dough on a floured board. Cover with a towel and let rest 10 minutes. Knead 10 minutes. Put in a greased bowl, and let rise until it doubles (about one hour). Punch down. Braid to form two loaves and place on cookie sheets. Let rise again, approximately 50 minutes. Use a pastry brush to gently coat with a glaze made of a beaten egg and a few drops of water. Sprinkle the top with sesame seeds. Bake at 350 degrees until well done (approximately 45 to 50 minutes). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Challah French Toast Categories: Breads, Jewish Servings: 4 6 Eggs 1/2 c Heavy cream, half-and-half -or milk 1 ts Cinnamon 1/4 ts Salt 4 tb To 6 T clarified butter 8 sl Challah, cut 1-inch thick Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice for 2-3 minutes on each side until they are golden brown. Don't fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to use in this recipe. SOURCE: MAMA LEAH'S JEWISH KITCHEN MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Champ Categories: Potatoes, Irish Servings: 4 4 lg Baking potatoes 2/3 c Milk 1/2 c Chopped green onions 1/4 c Butter 1/2 ts Salt 1/4 ts Pepper This Irish dish is best made with coarse skinned baking potatoes,because they breack down easily to produce fluffier mashed potatoes. Peel potatoes. Cut each into 3 chunks. In 12 cup casserole, sprinkle potatoes with 2 tbsp water, cover, and microwave on high for 15-18 minutes or until tender, rearranging occasionally. Mash well. Stir in milk, onions and butter. Microwave, uncovered on high for 1 minutes or until heated through. Add salt and pepper, beat until smooth. Makes 4 to 6 servings. Origin: Canadian Living, March 1992. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Champ Categories: Irish, Potatoes Servings: 6 4 md Potatoes, peeled and cooked 1/2 c Milk 8 Scallions, with 3 inches of -green tops 1 To 2 T Butter Salt and pepper to taste Mash potatoes. Add milk and whip. Scald scallions in boiling water. Drain and chop. Add to potatoes and season with salt and pepper. Serve hot with butter in center. SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Channukah Candle Salad Categories: Jewish, Salads Servings: 4 MMMMM----------------------LISA CRAWLEY TSPN00B--------------------------- 2 Bananas 4 Slices canned pineapple 4 Orange gumdrops 4 Strips green pepper Lettuce Mayonnaise MMMMM----------------------------VARIATION--------------------------------- 2 Red apples MMMMM---------------------------VARIATION #2-------------------------------- Asparagus tips Lettuce Carrots Water cress Olives Radishes Parsley French dressing Cut bananas in half and remove tips. Stand upright in pineapple centers. Top with gumdrop to represent flame. Pour a little mayo. from tip of each candle to represent melted wax. Arrange strip of pepper for handle, making a loop fastened into pineapple at base of candle. VARIATION: Cut red apples in 2 without paring and remove cores. Set a half banana into center to represent candle, top with gumdrop and pour mayonnaise down side of candle. VARIATION #2: Use canned asparagus tips for candles. Arrange flat on a flattened lettuce leaf or finely shredded lettuce. Make tips of carrot to represent flame, garnish with water cress, olives, radishes, and parsley. Serve with French dressing. Serve individually or arrange on a long platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Checkered Tablecloth Italian Blend Categories: Vegetables, Spicy, Italian Servings: 6 1 tb Garlic powder 1 1/2 tb Basil 1 tb Thyme 1 tb Oregano 1 tb Rosemary 1/2 tb Marjoram 1/2 tb Sage 1 1/2 ts Red pepper Rat-A-Tatouille 1 md Eggplant, peeled and diced 1 tb Hot olive oil 2 lg Onions, chopped 2 Green peppers, diced 2 Cloves garlic, crushed 2 Zucchini, diced 1 16 oz can tomatoes Salt substitute to taste Pepper to taste 2 tb Chopped parsley 1/4 ts Checkered Tablecloth Italian -Blend Checkered Tablecloth Italian Blend Saute eggplant in olive oil; add and saute onions, peppers, and garlic. When vegetables begin to soften, add zucchini and tomatoes. Add all remaining ingredients, including Checkered Tablecloth Italian Blend. Cover and simmer 25 minutes; remove cover and simmer 10 minutes more to reduce liquid. Serves: 6 (85 calories per serving) 2.6 g Fat 463 mg Sodium 0 mg Cholesterol Source: Skinny Spices by Erica Levy Klein Enjoy...Patty MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese and Prune Filling Categories: Danish, Cakes, Breads Servings: 6 2 tb Yellow raisins 1 tb Cognac 1 c Cream cheese or cottage -cheese or 1/2 cup of each 1/4 c Sugar 1 tb Flour 1 Egg yolk 1 ts Melted butter 1 tb Sour cream 1/2 ts Grated lemon rind 1/2 ts Vanilla Cheese filling Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins. Prune Filling 1 cup cooked prunes, pitted 1/2 Tbsp. lemon rind 1/8 tsp. nutmeg 3 bsp. melted butter 1 tsp. grated orange rind 1/2 cup coarsely crushed walnuts 2 Tbsp. sugar Grind prunes or chop them fine. Stir in all remaining ingredients. Poppy Seed Filling 1/2 pound poppy seeds 1/2 cup butter 1/2 cup honey 2 Tbsp. heavy cream 1 cup coarsely crushed walnuts 1/2 cup raisins 1 tsp. grated orange peel Pour enough boiling water over poppy seeds to cover. Let stand overnight. The following morning drain well. Grind poppy seeds 3 times using the finest blade of the meat grinder. It is possible to have the seeds ground in the store where you buy them, but they will be cleaner and taste better if you soak and grind them yourself. Cream butter and honey together. Add cream. Stir in ground poppy seeds, nuts, raisins, and grated orange peel Ground Nut Filling: 1 1/2 cups almonds or any other nuts except peanuts or cashews 3 eggs 1/2 cup sugar 1/2 cup melted butter 1 tsp. grated orange rind 1/2 cup white sultana raisins 1 tsp. vanilla Grate nuts finely. Beat eggs and sugar for 5 minutes. Stir in grated nuts, melted butter, orange rind, raisins and vanilla. Note: Cake or cookie crumbs can be substituted for part of grated nuts. Orange Filing 2/3 cup soft butter 2/3 cup orange marmalade 2/3 cup coarsely crushed walnuts or pecans Cream butter, marmalade and nuts together. Raw Apple Filling 3 tart apples 1/2 tsp. grated lemon rind 1/2 tsp. vanilla 3 Tbsp. cinnamon sugar 1/4 cup currants 1 tsp. lemon juice Peel apples. Grate them on a coarse grater so that the apple pulp is in shreds. Discard cores. Add all remaining ingredients. Use as soon as possible to prevent apples from darkening. From: The Art of Fine Baking Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese Salami Croissants Categories: Appetizers, Italian, Cheese Servings: 4 4 Croissants 1 1/2 tb Soft butter 2 oz Genoa (Italian) salami, -thinly sliced 4 oz Gruyere Cheese, thinly -sliced Salt and pepper Preheat oven to 350 degrees F. Slice each croissant open, starting from the front and leaving the back unbroken. Divide the salami and arrange over the bottom of each croissant. Cover with the cheese and season to taste with salt and pepper. Place in the oven for 10 minutes or until the croissants are hot through and the cheese has melted. Cut in half and serve hot. Serves 4 This is a simple but very delicious combination of tastes, ideal for days when the sociable Libran has little time to spend in the kitchen. Serve it as a starter, or a light lunch dish with a green salad and red Italian wine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese Soup Categories: Soups, Swiss Servings: 6 300 g Stale brown bread 450 g Cheese, different sorts -(Emmenthal, Appenzell, -Gruyere) 1 l Stock 1 Onion 1 tb Spoon plain flour 2 tb Spoons butter Salt, freshly ground pepper, ground nutmeg Thinly slice the bread and cheese and fill a dish in alternate layers. Season with salt, pepper and nutmeg. Heat the stock and pour over the other ingredients in the dish. Cover and stand for 15 minutes. Slice the onion into thin rings. Brown in the butter with 1 tablespoon of flour. Quickly bring the soup to the boil and simmer for about 10 minutes. Sprinkle with the onion rings and serve Posted by Alex Comerford. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese Soup (Lanarkshire) Categories: Soups, Cheese, British Servings: 6 1 tb Finely chopped onion 1/2 pt (1 1/4 cups) hot water 1 pt (2 1/2 cups) milk 2 tb Flour Seasoning (?) I use a -touch of Herbes de -Provence. 2 tb Finely grated Stilton cheese A little butter or margarine Fry the onion, without browning, in the butter or margarine. When soft add the hot water; when the fragments of the onion are fully cooked, add the milk to increase the measure to about a quart, and as soon as it boils add in the flour mixed smooth with milk. Season to taste, stir and simmer until it thickens. A moment or so before serving, mix in the cheese. Posted by John Hartman. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese-Filled Phyllo Pastry (Cigarro Burek) Categories: Middle east, Cheese, Appetizers Servings: 40 6 oz Feta cheese, crumbled 4 oz Creamed cheese 1 Egg, beaten 2 tb Chopped fresh parsley 1 tb Chopped fresh dill, or 1 tsp -dried 8 Sheets packaged phyllo dough 1/2 c Butter Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars. Bureks, frozen unbaked, can go directly from the freezer into a preheated 375 F oven to make an instant hors d'oeuvre. Makes 40 Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove from the heat. Preheat the oven to 375F. Mix the feta and cream cheese with the egg and herbs and set aside. Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1 1/2 teaspoons of the filling at one end of each strip. Roll the strips into cylinders about 1/2 inch in diameter. Continue until all of the dough has been cut, filled, and rolled. Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky. From MONDAY NIGHT AT NARSAI'S by Narsai M. David and Doris Muscatine. New York: Simon & Schuster, 1987. Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese-Stuffed Manicotti Categories: Pasta, Italian Servings: 6 1/2 lb Fresh mozzarella cheese, -1/2-inch dice 2 lb Ricotta cheese (or 2 -15-ounce containers) 1/4 lb Prosciutto, 1/4-inch dice 2 Eggs 1/2 c Freshly graterd Parmesan -cheese Salt and freshly ground -black pepper 1/4 c Minced fresh parsley 14 Manicotti shells 3 c Tomato sauce (Meat or -Marinara) 1/2 c Freshly grated Parmesan -cheese CHEESE FILLING TO MAKE THE FILLING: combine all the filling ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking. Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork. Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer. Shake manicotti free of water over the pot. Spread a clean kitchen towel on the kitchen counter. Place the manicotti side by side on the towel, which will absorb all the remaining moisture. (The shells must be completely dry before stuffing.) Repeat until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10 inches. Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end. This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining tomato sauce to serve separately. Serve with additional Parmesan Cheese. Makes 6 servings. [ The Regional Italian Kitchen; Nika Hazelton; Evans,1978 ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Spanish Omelette Categories: Pork, Eggs, Cheese, Spanish Servings: 4 1 tb Olive oil 2 tb Butter 1 Onion, chopped 1 Garlic clove, crushed 1 Red bell pepper, seeded, -diced 3/4 c Finely shredded green -cabbage 4 sl Bacon, chopped 1 ts Fenugreek 1/2 ts Ground coriander 4 Eggs, beaten 1 tb Cold water Salt to taste Fresh ground pepper to taste 1/2 c Grated Cheddar cheese Red bell pepper strips (opt) Fresh Italian parsley -sprigs (opt) Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well. Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cherry Desert Meeresburg Categories: Desserts, German Servings: 4 1 lb Cherries, Tart, Fresh 3 tb Kirsch 6 tb Sugar 2 tb Water 12 Ladyfingers 8 oz Cream Cheese * 1/2 ts Vaillla Extract 2 oz Almonds, Ground ** 1 c Cream, Heavy MMMMM-----------------------------GARNISH---------------------------------- Pistachio Nuts, Chopped * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. ~------------------------------------------------------------------------- Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicago Deep Dish Pizza Categories: Pizza, Italian Servings: 180 2 c Water 2 pk Yeast 1/2 c Oil, salad 1/4 c Olive oil 1 3/4 c Flour 3/4 c Corn meal THEN ADD 3 c Flour 2 lb Mozzarella cheese, grated or -sliced thinly 4 c Spagetti sauce* 2 lb Italian sausage, part -ground, part cut up 1/2 lb Mushrooms, sliced From: Larry Haftl Put warm water and yeast in large mixing bowl and let stand 5 minutes. Then blend in oils, corn meal and first 2 cups of flour. When well blended, mix in the remaining 3 cups of flour, form into a ball and then knead for 5 to 10 minutes on a well floured board. This dough is a bit moist and the initial flour on the board is absorbed might tend to cling to the board. Don't worry, just knead as best as possible. After kneading, place on lightly floured board or counter, cover with a large bowl and let dough rise about 2 hours. The dough makes about 180 square inches of pizza so use an appropriate sized 2 inch deep pan (12 x 15 rectangular or 15 inch diameter round for example.) Very lightly oil the pan with vegetable oil. After the dough has risen, punch down and then arrange in the pan (this takes a bit of doing as the oiled pan is a bit slippery.) Cover the bottom of the pan and form a thin (1/4 inch thick) crust all the way up the sides of the pan. Let the dough rise another 30 minutes. While its rising, grate your cheese and brown your sausage (you can do both ahead of time if you want). Lay a nice thick layer of cheese on the dough (critical as it keeps the juices from getting through to the crust and turning it into a soggy mess). Then layer on your sauce, sausage, and finally the mushrooms. Bake in a 375~ oven for 25 to 30 minutes (when edges of crust are a nice golden brown color). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chick Peas and Sesame Paste Categories: Appetizers, Greek Servings: 4 1 1/2 c Chick peas, cooked 4 tb Lemon juice 2 Garlic cloves 4 tb Olive oil Stock from chick peas 2 tb Parsley, chopped 1/2 ts Coriander 1/2 ts Salt 1/4 ts Black pepper 4 ts Sesame paste 1/2 ts Paprika Parsley to garnish Chick peas should be overcooked. Reserve liquid. Put chick peas with 1/2 c liquid in blender. Mash well. Blend with other ingredients except sesame paste, paprika & additional parsley. In a small bowl, mix the sesame paste with a little more of the reserved stock. Add to belnder & mix briefly. Serve sprinkled with paprika & additional parsley & with pita bread. Vera Gewanter, "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken & Mushrooms Marsala Categories: Italian, Chicken Servings: 4 1 cn (15 Oz.) Tomato Sauce With Herbs 8 oz Mushrooms Sliced 1/2 ts Sugar 1/4 ts Salt 1/8 ts Pepper 2 lb Frying Chicken Pieces, Skinned 2 tb Marsala Wine in 13 X 9 X 2 Inch Baking Dish,Mix Sauce, Mushrooms, Sugar, Salt & Pepper. Place Chicken in Dish & Coat With Sauce Mixture. Cover Tightly With Foil & Bake At 350 F. For 30 Min. Turn Chicken Over & Bake, Uncovered, 30 Min. Longer. Place Chicken On Serving Platter. Stir Marsala Into Sauce & Pour Over. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken a la Sabra Categories: Jewish, Israeli, Chicken Servings: 4 2 lb Chicken pieces ; 8 pieces 1/2 c Orange juice; fresh 1/2 c Dry white wine 1/2 Orange zest; cut in strips 3/4 ts -Salt 3/4 ts -Pepper 3/4 ts Paprika 1/4 c Olive oil 1 Onion; finely chopped 8 Green olives, 'stoned'; -blanched in boiling water -for few seconds to remove -salt; purchase at Greek -or Middle Eastern store Mint; or dill for garnish "While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf." In large glass bow, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper. Let marinate in fridge for 2 hours. Lift chicken out of marinade; pat dry and reserve chicken & marinate separately. In deep heavy skillet or shallow pan large enough to hold chicken in one layer; heat oil over medium-high heat. Brown chicken on all sides; transfer to plate. In the same pan, cook onion over low heat until it starts to change colour. Pour in marinade and simmer gently for 10 minutes, stirring occasionally. Return chicken to pan and simmer, partially covered, basting the chicken with pan juices and turning the pieces over very low heat for about 35 minutes; or until chicken juices run clear when flesh is pierced with a sharp knife. Transfer chicken to warm serving platter and keep warm. Skim off excess fat. Add olives to pan and boil rapidly over high heat until glossy and starting to thicken. Pour over chicken and sprinkle with meat. SERVES: 4-6 SOURCE: _In Search of Plenty_ by Oded Schwartz, published in the Toronto Star posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Arabian Style Categories: Chicken, Arabian Servings: 4 4 lg Chickenthigs 300 g Pepper, green + red 100 g Onions 200 g Mushrooms 100 g Corn 300 g Tomatoes 1/2 sm Garlic, clove of 200 cc Tomato-juice 2 tb Salt 1 tb Pepper 2 ts Cumin 2 tb Sumach 1 ts Cardamom 1 tb Curry 1 tb Soy-Sauce 1 ts Chilli-Sauce, sweet Salt and pepper the chickenthigs and fry in pan til they become brown. Peel tomatoes, cut pepper, mushrooms and tomatoes in pcs. of 3 cm, cut onions in rings. Give all vegetables in a large oven-mould, add the chicken and press into til the surfaces are equal. Give all spices into the tomato-juice and mix well. Pour the juice over the mould. Bake in preheated oven at 175°C for 60 min. Non-muslims can add a glas (200 cc) of dry white wine after 50 min. To serve with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Braised In Walnut Sauce Categories: Greek, Poultry, Main dish Servings: 4 Karen Mintzias 1 Frying or roasting chicken* Salt & freshly ground pepper 1 Large onion; sliced 4 tb Butter 1 Bay leaf 1 Sprig of fresh thyme 1 c Milk 2 Egg yolks 1 ts Grated nutmeg 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. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Breasts Milano Categories: Italian, Chicken Servings: 8 8 Whole chicken breasts, split 1/2 c Olive or vegetable oil 1/2 c Dry white wine 2 Cloves garlic, crushed 1 ts Fresh Italian parsley, -chopped 1 ts Dried leaf oregano, crumbled Salt Pepper 1/8 ts Crushed red-pepper flakes -(or more) 1/3 c Parmesan cheese, grated Fresh spinach leaves, -steamed Hot cooked rice Red bell pepper strips Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake in 375 F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips. (NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.) Makes 8 servings. [Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Cacciatore Categories: Italian, Chicken Servings: 4 3 lb Chicken, quartered 1/2 c Flour 1 ts Salt 1/8 ts Black pepper 1/4 c Butter or olive oil (can be -mixed ) 1 md Onion, sliced 1/2 lb Mushrooms, fresh sliced 1 Clove garlic, minced 12 Olives, ripe whole 4 oz Tomato puree or 1 cup canned 1/2 c Claret wine or sherry Dust chicken parts with flour which has been well mixed with salt and peppe. Saute in butter(or olive oil) until golden brown. Add remaining ingredients, cover, and simmer over low heat for 20-30 mins. serves 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Cacciatore Madre Categories: Italian, Chicken, Vegetables Servings: 6 1/4 c Olive oil 6 Pieces Frying chicken (legs -with thighs attached and -breast halves) 1 1/4 c All-purpose flour, seasoned -with 1 t paprika, salt and -pepper To taste) 1/2 c Thinly sliced onion 2 md Gralic cloves, minced 2/3 c Dry Marsala 1 Green bell pepper, cut into -julienne strips 2 Carrots, thinly sliced 1 Celery stalk, thinly sliced 1 c Canned crushed Italian plum -tomatoes 1 ts Dried basil 1 ts Dried thyme 1 ts Dried oregano Salt and pepper to taste Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking off excess. Brown chicken on all sides over moderate heat, being careful not to crowd skillet. Remove and set aside. In the same skillet saute' onion and garlic 3 minutes. Turn heat to high and add wine, scraping up browned bits from bottom of skillet. Add chicken, vegetables and herbs. Cook 5 to 7 minutes. Cover and simmer until tender, about 30 minutes. Add herbs. Adjust seasoning to taste. Serves 6 SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Cacciatoria Categories: Italian, Chicken Servings: 4 1 Chicken, cut up 1 cl Garlic, peeled 1/4 c Flour 2 ts Salt 1/8 ts Pepper 1/4 c Oil 28 cn Tomatoes 8 Pearl onions, peeled 6 Tomato paste 2 ts Sugar 1 Bay leaf Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender. Serves 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Cacciatore (Electric Skillet) Categories: Italian, Chicken Servings: 4 6 Boneless, skinless chicken -breast halves (about 1 1/2 pounds) 1/3 c All-purpose flour 1/2 ts Salt 1/4 ts Pepper 1/4 c Oil 1 lg Onion, sliced and separated -into rings 1 lg Green pepper, cut into -strips 1/2 lb Fresh mushrooms, sliced 2 Cloves garlic, minced 3 cn Italian tomatoes (14 1/2 Oz, -each), undrained 1 ts Dried oregano leaves 1/2 ts Dried basil leaves Hot cooked spaghetti Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti. Serves 4 to 6. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Cacciatore Categories: Chicken, Italian Servings: 6 6 Skinned, boned small chicken -breast halves ( 3 ounces each) 2 tb Olive oil or cooking oil 3 c Small fresh mushrooms (8 -ounces) OR two 4-ounce Jars whole button mushrooms, -drained 2 md Sweet red or green peppers, -cut in strips 1 lg Onion, thinly sliced, -separated into rings 2 Cloves garlic, minced ... ... ... 1/2 c Dry white wine 1 sm Serrano chili pepper, seeded -and finely Chopped OR 1/4 tsp crushed -red pepper (Optional) 1 cn Tomatoes, cut up (28 ounces) 2 tb Tomato paste 2 tb Lemon juice 2 ts Dried basil, crushed 1 ts Sugar 1 ts Dried thyme, crushed 1/2 ts Salt 1/4 ts Ground black pepper Hot cooked penne or rigatoni pasta (optional) In a heavy 12-inch skillet or Dutch oven, brown chicken on all sides in hot oil (4 to 5 minutes total). Remove chicken; set aside. Add the mushrooms (if using fresh), sweet peppers, onion and garlic to the skillet drippings. Cook until the vegetables are tender. Add the mushrooms (if using canned), wine and serrano or crushed red pepper to vegetable mixture. Bring to boiling; reduce heat. Simmer, uncovered, until almost all of the liquid evaporates. Add the undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return the chicken to the pan. Simmer, uncovered, for 15 minutes or until the chicken is tender and no longer pink. OR, after returning chicken to pan, bake, uncovered, in 350 F oven for 10 to 15 minutes or until the chicken is done. (Use an oven-proof skillet for this method. Serve over cooked pasta. Makes 6 servings. [ BETTER HOMES AND GARDENS, March 1990 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Clemenceau Categories: Chicken, French Servings: 4 1 3-lb chicken, disjointed 6 Cl Garlic, chopped 1 tb Butter 1 tb Olive or corn oil 1 c Water or stock 1 c White wine or vermouth 1 c Peas, cooked 4 Potatoes, peeled and chopped 1/2 c Corn oil 1 Head garlic, peeled and Chopped Garlicky and good. Peas and potatoes included. Coat chicken lightly with flour. Brown in butter and oil at medium high heat. Lower heat, add head of garlic and saute until aromatic. Pour off fat except 2 tablespoons and add 1/2 cup each of water and wine. Simmer over low heat 1-1/2 hours, adding water and wine as needed. About 15 minutes before serving, heat 1/2 cup of oil in skillet and pan fry potatoes and additional garlic. When nearly done add peas and heat through. Remove vegetables with slotted spoon. Add to chicken just before serving and heat briefly to blend flavors. There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Davinci Categories: Poultry, Italian Servings: 6 2 Boneless Chicken Breasts, -cut into thin strips 4 Or 5 Italian Sausages. -Sliced into rounds about -1/2" thick. Olive oil A couple of garlic cloves 1 Or 2 green peppers, sliced 1 Very large onion, sliced -thick, or cut into chunks 1 pk Fresh mushrooms. Chicken DaVinci chicken broth white wine Saute Italian Sausage slices until done, remove from pan. In the grease from the sausages, with olive oil added as necessary, saute the garlic and green peppers. When peppers are about 1/2 done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned. Remove from pan and add to sausages. Add more oil, saute mushrooms until browned, remove and add to rest of the stuff. Last step, saute the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in won't hurt it either. If the dish seems dry, add small amounts of either plain chicken broth or a broth & white wine mix. If you've added too much liquid, then thicken it with cornstarch. I always serve this over Rotini, preferably the mixed colour pasta with spinach and carrot rotini. It's an adaptable formula that lets you use what you have available. If I'm making it for just two of us I leave out the chicken and just do the sausages & veggies. if I've made too much, mixing leftovers with left over pasta and nuking it works for lunch, too. good luck! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Dumpling Soup Categories: Soups, Italian Servings: 4 1 c Finely chopped cooked -chicken 2 Egg whites 1 tb Grated lemon rind 1/2 ts Ground nutmeg 2 tb Minced Italian parsley Salt and freshly ground -balck pepper Flour 2 qt Chicken broth Juice of 1/2 lemon Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl. Mix well and shape into 1 1/2-inch dumplings. Roll the dumplings in the flour. In the meantime, bring the broth t a gentle boil, then add the lemon juice. Add half the dumplings, spooning them in one at a time. Cover and simmer for 3 to 4 minutes. Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings. Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving. Yield: 4 servings. [[ EAT RIGHT, EAT WELL--THE ITALIAN WAY; Edward Giobbi and Richard Wolff M.D.; Knopf; 1985 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Filled Manicotti Categories: Italian, Chicken Servings: 4 3 (4 Oz.) Boned, Skinned Chicken Halves, Diced 1 1/2 ts Curry Powder 1 1/2 ts Paprika 1/4 ts Salt 1/4 ts Pepper 2 cl Garlic 1/4 ts Chicken Bouillon Granules 1/2 c Hot Water 3 tb Water 1 ts Oil 1/2 ts Hot Sauce 1 1/2 c Sliced Green Onions 1 tb Flour 1/2 ts Ground Cumin 8 Manicotti Shells 8 oz Plain Yogurt 1 c Chopped Tomatoes Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min., Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1 Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened, Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture. Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Fricassee (Huhnerfrikassee) Categories: Poultry, Chicken, German Servings: 4 1 Stewing chicken Cold water Salt 1 Leek 1 Celery stalk 1 Carrot 1 Whole clove 1 Bay leaf 1 sm Onion, cut in half 1 sm Can button mushrooms,drained 1/3 c Butter 1/4 c All purpose flour pn Ground nutmeg 1 ts Worcestershire sauce Dry white wine, German 1 ts Lemon juice 1 sm Can of peas, drained 1 Egg yolk 6 tb Whipping cream Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold water. Add salt, leek, celery, carrot, whole clove, bay leaf and onion. Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexable, chicken will be done. Remove chicken from cooking liquid; cool slightly. Remove skin and fat; cut flesh from bones in large pieces. Strain liquid. Cut mushrooms into thin slices. Sautee in a small amount of butter in a medium skillet. Melt butter in a large skillet. Stir in flour. Cook, stirring constantly, until light golden brown, about 3 minutes. Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pieces, sauteed mushrooms and peas in sauce; warm gently over low heat. When all ingredients are hot, turn off heat. Let stand 3 to 4 minutes. Before serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk mixture into sauce to make it smooth and rich. Serve hot with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Wine (French) - Coq Au Vin Categories: Chicken, French Servings: 6 1 1/2 tb Butter 1 tb Oil 125 g Salt pork, ham or bacon, -chopped 12 Button onions 1 To 2 cloves garlic, crushed 3 c Button mushrooms 1 Chicken, jointed or 6 -chicken pieces 1/2 c Seasoned flour 3/4 Level teaspoon salt Freshly ground black pepper 1/2 ts Thyme 2 Bay leaves 2 Sprigs parsley 1/4 c Brandy 1 sm Bottle red wine(claret or -burgundy) 1 Level teaspoon sugar 2 Level teaspoons flour 1/4 c Finely chopped parsley 1. heat butter and oil in pan, fry pork, onions, garlic 2. add mushrooms, fry gently, remove ingredients from pan 3. dredge chicken pieces in seasoned flour and saute in the pan for 5 - 10 minutes until well brown. 4. return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and parsley. 5. cover and cook over low heat for 20 - 30 minutes. 6. warm brandy, ignite and add to the pan, allow to burn for 1 minute, then extinguish by pouring in the red wine. add sugar. 7. blend flour with some of the liquid, add to dish, stir till thickened. serve hot, garnish with finely chopped parsley and mashed potatoes. serves 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Cream and Herb Sauce Categories: Italian, Chicken Servings: 6 6 Chicken thighs (1 1/2 to 2 -lbs), skinned and boned All purpose flour seasoned -with salt and pepper to Taste for (dredging) 3 tb Butter 3 tb Olive oil 1/2 c Dry white wine 1 tb Lemon juice 1/2 c Whipping cream 1/2 ts Dried thyme Salt and pepper to taste 2 tb Minced fresh parsley, plus 2 -T for garnish 1 Lemon, sliced (garnish) 1 tb Capers, rinsed and drained -(garnish) Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4" thick. Dredge with seasoned flour. In a large skillet, heat 1 1/2 tablespoons each butter and oil. Add as many pieces of chicken as will fit without crowding. Cook quickly, just until meat loses pinkness when slashed, about 1 1/2 minutes per side. Place on hot platter; keep warm. Cook remaining pieces, adding more butter and oil as needed; add to platter and keep warm. (chicken may be placed in 200 degree oven while sauce is prepared. Add wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles. Boil, reducing to about half. Add whipping cream, thyme, and parsley; boil until sauce thickens slightly. Pour any meat juices from warming platter into sauce. Adjust sauce for seasoning to taste. Pour over meat and garnish with parsley, lemon slices and capers. Serves 6. NOTE: Chicken breasts or veal may be substituted. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken in Cream Categories: Italian, Poultry Servings: 4 2 Sweet onions 1/4 c Butter 5 lb Chicken pieces Ground pepper 1/2 c Heavy cream 1 c Bechamel sauce 1 tb Tomato paste Pinch curry powder 1/2 ts Paprika Juice of lemon 1 lb Mushrooms,sliced Directions: 1. In a large saucepan, saute onions in butter for 2 minutes. Add chicken pieces, salt and pepper to taste and cover with cream. Simmer, covered, for 30 minutes, stirring occasionally. 2. Remove chicken pieces and set aside. Keep warm. 3. Add bechamel sauce and tomato paste to cream sauce and boil for 2 minutes, stirring constantly. Remove from heatand strain. Return to saucepan. 4. Add curry powder, paprika, and lemon juice to sauce and blend well. Add cooked chicken and mushrooms. Simmer, uncovered, for 15 minutes. Serve with rice or boiled potatoes. Serves 4. Liz Parkinson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Italian (Low Salt,low Fat) Categories: Italian, Chicken Servings: 4 3 lb Skinned chicken breasts 2 tb Olive oil 2 tb Lemon juice 2 Cloves garlic,crushed 1/4 ts Oregano 2 tb Dry white wine pepper to taste If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender. Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Kiev Categories: Russian, Chicken Servings: 2 1/2 c Butter 3 Cloves garlic, diced 1/4 c Lemon juice 1/2 ts Mixed vegetable seasoning 2 Chicken breasts 2 Eggs 1/2 c Scallions, diced fine 3 c Cracker crumbs 1/2 c Grated Parmesan cheese In a fry pan, melt the butter and saute the garlic with lemon juice and seasoning. Using flavorizer, inject breasts with butter mix. (The flavorizer can be purchased at any kitchen supply store. It looks much like the needle a doctor uses for injections, and it's use is also similar.) Add remaining liquid to eggs and beat. In a separate bowl, combine scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg mixture, then into cracker mixture. Bake at 350 F for 30 minutes. Serves 2. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-03-93 (21:51) Number: 2189 From: LAWRENCE KELLIE Refer#: NONE To: ALLR Recvd: NO Subj: recipe Conf: (52) Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Kotletki with Sour Cream Sauce Categories: Chicken, Russian Servings: 8 Filling 3/4 lb Fresh mushrooms, finely -chopped 1/4 ts Salt Freshly ground pepper Patties 2 lb Skinless, boneless chicken -breasts, ground 2 c Fresh bread crumbs 1/2 c Light cream 1 Egg, lightly beaten 1 1/2 ts Salt Cayenne pepper, nutmeg and -black pepper 2 tb Butter 1 tb Oil Sauce 2 tb Butter 1/4 c Finely chopped green onions 2/3 c Whipping cream 2 ts White vinegar 2/3 c Sour cream 1/4 ts Salt Filling: Melt butter in skillet and over med.high heat, saute mushrooms with salt and a pinch of pepper until mushrooms are browned and liquid has evaporated. Remove one tbsp. mushrooms to add to the sauce and reserve the rest for filling the 'kotletki' Patties: In a large bowl, mix together 1 cup of the breadcrumbs and the cream, combine with the chicken, egg, salt and a pinch each of the cayenne, nutmeg and pepper. Spread remaining crumbs in a shallow pan. Divide chicken mixture into 8 portions. With wet hands, form each portion into an oblong patty. Flatten slightly amd in center, place 1/8 of the mushroom filling. Fold over and pat chicken around filling. Roll each patty gently in bread crumbs and place on waxed paperlined tray. Repeat with remaining chicken and filling to make 8 patties. Cover and chill the patties. Recipe can be prepared ahead up to this point. In 1 large or 2 med skillets, heat together butter and oil. Arrange patties in a single layer and saute over medium heat for about 5 minutes on each side, adding more butter if necessary, until patties are golden brown. Sauce: Meanwhile in a small saucepan, melt butter and cook onions without browning for 2 - 3 minutes. Add cream, increase heat to high and cook, stirring constantly, until cream thickens slightly. Reduce heat to low, add vinegar, sour cream and salt. Heat through, but do not boil. Add reseved mushroom filling. Taste and adjust seasoning. Serve each kotletki napped with a spoonful of sauce, and garnished with watercress Accompanyed by Kasha.. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Livers Senape Categories: Italian, Chicken, Vegetables Servings: 6 1/4 c Butter, or more 1 md Onion, chopped medium fine 1 lb Mushrooms, sliced to medium -thickness 1 1/2 lb Chicken livers, cleaned and -separated (not cut) and -patted dry 3 tb Dry white wine 3/4 c Whipping cream 1 1/2 tb Dijon-style mustard Salt and pepper to taste 1 pn Of sugar 1 tb Minced fresh parsley Melt butter in large skillet and saute' onion and mushrooms until soft. Remove with slotted spoon and reserve. Saute' livers in same skillet until lightly browned, adding more butter if necessary. Add wine and heat to boiling. Stir in cream, mustard, salt and pepper, sugar and parsley. Blend well. Simmer until livers are no longer pink and sauce is thickened. Return mushroom and onion mixture to livers just long enough to reheat. Serve at once. Serves 6 to 8. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Liver Marsala Categories: Italian, Chicken Servings: 4 1 lb Chicken livers 1/4 c Butter 1/2 ts Salt 1/4 ts Pepper 1/2 ts Sage 2 Slices prosciutto, diced 8 Bread triangles, sauteed 1/4 c Marsala wine 1 tb Butter Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins. Remove livers, place them on sauteed bread triangles Add wine to pan gravy, cook 3 mins. Add remaining butter, mix well, pour over the livers. 4 servings. Source: Keith Floyd's "Floyd on France", NY Times Cook Book MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Marengo Categories: Italian, Chicken Servings: 6 6 Pieces Frying chicken, legs -with thighs attached and -breast halves 1 ts Salt 1/2 ts Pepper 1/2 ts Garlic salt 2 tb Olive oil 2 tb Butter 1 lg Onion, coarsely chopped 2 sm Cloves garlic, minced 1/4 lb Mushrooms, sliced 1/2 c Dry Marsala 1 c Chicken stock 3/4 ts Oregano 1 cn Pitted black olives (3 1/2 -oz), cut in half crosswise 3 tb Instant flour (optional) 1 tb Chopped fresh parsley -(garnish) Season chicken with salt and pepper and garlic salt. Heat oil and butter in large skillet and brown chicken on all sides. Remove chicken. In same skillet, saute' onion, garlic and mushrooms for 5 minutes. Remove with slotted spoon, set aside and keep warm. Pour off excess oil and wipe out skillet. Return chicken to skillet and add wine, stock, oregano and olives. Cover and simmer until chicken is tender, about 35 minutes. Add saute'ed mushrooms, garlic and onion. (If thicker sauce is desired, combine instant flour with 3 T cooking liquid and add to skillet for last 10 minutes of cooking, leaving skillet uncovered.) Sprinkle with parsley before serving. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Marengo Categories: Italian, Chicken Servings: 6 2 Quartered broiler-fryers 3 tb Flour 1 1/2 ts Salt 1/8 ts Pepper 2 tb Olive or salad oil 4 tb Butter or margarine 1 Garlic clove, crushed 1/2 ts Dried thyme leaves 1/2 ts Dried basil leaves 1 tb Parsley, chopped 2 lb Ripe tomatoes 3 tb Tomato paste 1/2 ts Sugar 2 Tabasco drops 1 c Dry white wine 1/2 lb Fresh mushrooms GARNISH 2 Chicken livers, washed 1/4 c Finely chopped onions 2 Mushrooms, finely chopped 1/4 c Butter or margarine 8 White toast slices 1 Chppped parsley 1. Wash chicken under cold water; dry well on paper towels. On sheet of waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the olive oil and 2 tablespoons butter. 2. Add chicken pieces to hot fat in a single layer; saute on all sides, turning with tongs, until nicely browned ~ 10 minutes. Remove chicken as it browns. Brown rest of chicken; remove and set aside. Add the garlic, thyme, basil and parsley to Dutch oven. 3. Saute herbs, stirring, over medium heat 5 minutes. If using fresh tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add to Dutch oven. (if using canned tomatoes, add with liquid.) Add tomato paste, sugar, Tobasco and 3/4 cup of the wine. 4. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat; simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice through stem, 1/4 inch thick. In 2 tablespoons remaining butter in small skillet, saute mushrooms about 5 minutes, stirring. 5. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer. About 10 minutes before serving, drain chicken livers on paper towels; halve. Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot butter, stirring, about 5 minutes. 6. Mash with fork; add 1 tablespoon soft butter; mix well. Cut toast with heart-shap cutter; spread with remaining butter, then with liver mixture. Stir 1/4 cup wine into sauce. Arrange chicken, with sauce and toast, on a platter. Sprinkle with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Mozzarella Categories: Italian, Chicken Servings: 8 1/2 c Whole Wheat Breadcrumbs 1/4 c Wheat Germ 8 Boneless, Skinned Chicken Breast Halves (2 Lbs.) 1/2 c Skim Milk 2 ts Sesame OR Vegetable Oil 1 cn (8 Oz.) Tomato Sauce 1 tb Minced Fresh Parsley 1 ts Dried Basil 1/8 ts Pepper 1 ts Dried Oregano 1 cl Garlic Minced 1/2 c (2 Oz) Shredded Mozzarella Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil & Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Oregano Categories: Italian, Chicken, Cheese Servings: 6 1 lb Chicken breasts halves, -skinned and boned 2 tb Olive oil 2 tb Butter 1/3 c All-purpose flour 1 lg Egg, beaten with 2 T water Salt and pepper to taste 1 Rounded t Dried Oregano OR 1 tb Finely chopped fresh oregano 1 lb Provolone cheese, thinly -sliced Place each breast half between 2 pieces of waxed paper and pound to 1/4" thickness with flat side of large knife. Use a rolling pin also, if necessary. Heat oil and butter in a large skillet. Dip breasts in flour and shake off excess. Dip in egg mixture, allowing excess to drip off, and saute' in skillet a few pieces at a time. Turn once, browning on both sides, about 3 minutes altogether. remove and drain as they are done. Meanwhile, preheat oven to 350 degrees. Arrange chicken in a buttered shallow baking dish. Sprinkle with salt and pepper and oregano. Top with cheese slices. Cover with aluminum foil and bake 15 minutes. Remove foil and continue baking until nicely browned, 15 to 20 minutes. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Parisienne Categories: Chicken, Crockpot, French Servings: 6 6 md Chicken breasts 10 1/2 oz Cream of mushroom soup Salt and Pepper Paprika 4 oz Sliced mushrooms, dralned 1/2 c Dry white wine, vermouth -(optional) 1 c Dairy sour cream mlxed with -1/4 cup flour Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. From Rival Crock-Pot cookbook, date unknown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Parmesan Categories: Chicken, Italian Servings: 4 1/2 c Fine, dry bread crumbs 1/4 c Grated Parmesan cheese 4 Chicken breasts,boneless 3 tb Butter 1 8 oz. can tomato sauce 1/2 c Water 1/4 ts Dried whole oregano 1 c Shredded mozzarella cheese 1 Egg, beaten Servings: 4 Combine bread crumbs and parmesan cheese. Dip chicken in egg and coat. Preheat skillet to 350 degrees. Add butter and cook chicken 3 min on each side. Combine next three ingredients. Pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 min. Sprinkle with mozzarella cheese, cover and cook until cheese melts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Pasta Italiana Categories: Italian, Pasta Servings: 4 2 qt Water 1/2 c Dry White Wine 4 (4 Oz.) Boneless, Skinned Chicken Breasts 4 cl Garlic 3 tb Thinly Sliced Basil 1/8 ts Salt 1/8 ts Pepper 2 tb Lemon Juice 4 oz Uncooked Rigatoni Pasta 1 tb Olive Oil 1 md Size Red Pepper Julienne 4 Ripe Olives Thinly Sliced Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken & Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2 in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice.Mix Well & Set Aside. Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil. Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Parmesan Categories: Chicken, Italian Servings: 4 1 Egg 2 lb Chicken 1/2 c Italian bread crumbs 1 tb Oil 1 cn Tomato soup 1/4 c Water 1/2 c Chopped onion 1/2 ts Garlic 1/2 ts Basil 1/2 ts Oregano leaves 1 pk Mozzarela (shredded) -parmesan cheese Serves 4 Beat egg with 1 tablespoon water. Roll chicken in egg, then crumbs. Brown in oil. Pour off excess oil. Mix soup, onion, water, and spices, then pour over chicken. Cover and cook on low heat for 45 minutes or until chicken is done. Sprinkle Mozzarella over top. Heat until melted. Lift out with spatula. Sprinkle with Parmesan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Parmigiana Categories: Italian, Chicken Servings: 4 1 pk Chicken Breasts * 1 cn ITALIAN Tomato Sauce ** 2 tb Olive Oil Mozzarella Cheese Parmesan Cheese 2 c Flour 1/2 ts Salt 1/4 ts Pepper * Boneless and skinless ** Contadina or Hunts Put olive oil in a hot, heavy skillet. Place chicken in skillet and brown for 2-3 mins on each side (longer if chicken is thicker). After they are browned, remove them from skillet and drain on paper towel. Pour out any excess oil in the pan (there shouldn't be much if any!). Pour the tomato sauce in the skillet and heat it until it is gently bubbling. Return chicken to the pan and allow to cook for 2-3 mins more, turning chicken to coat well. Sprinkle mozzarella and parmesan cheese all over the top and cover skillet. Allow this to cook until cheese begins to melt. Serve alone or over spaghetti or linguine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Peri-Peri Sauce Categories: Zimbabwe, Hot, Chicken Servings: 4 1/4 c Fresh lime juice 2 tb Cider vinegar 1/2 ts Paprika 1/4 ts Angostura bitters 1 ts Hot pepper sauce, or to -taste 1 Dried hot red chili 1 Fresh chili (such as -jalapeno) 2 Cloves garlic 2 lb Whole chicken breast, with -skin and bone Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine. Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins. Makes 4 servings. NUTRITION INFORMATION PER SERVING: Calories: 456 Protein: 68 g Carbohydrates: 18 g Fat: 18 g Saturated Fat: 5 g Cholesterol: 192 mg Sodium: 178 mg NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces. It enhances lamb, beef and fish as well as chicken, and a splash in the glass makes a mean Bloody Mary." [Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Pilaf Atzem (Epirus Style) Categories: Greek, Poultry Servings: 4 Karen Mintzias 1 Frying chicken (2-1/2 lbs)* 4 tb Butter or vegetable oil 1 lg Onion; diced Salt & freshly ground pepper 1 Cinnamon stick (optional) 1/2 c Tomato sauce 1 1/2 c Raw long-grain white rice *Note: To make Lamb Pilaf Atzem, substitute 2 lbs. lean lamb chunks for the chicken. Wash, dry and cut the chicken into serving pieces. In an attractive cooking-serving casserole, heat the butter, and saute the chicken and the onion, turning the chicken pieces constantly. Sprinkle with salt and pepper, then add cinnamon stick, tomato sauce, and enough water to almost cover the meat. Cover and simmer on top of the stove or bake in a moderate oven (350 F) for 40 minutes. Pour out the liquid, measure, and if necessary add enough water to make 3 cups. Pour back into the casserole, add the rice and shake the pan a few times to mix the rice in. Continue cooking, uncovered, for 20 minutes longer, or until all the liquid has been absorbed by the rice. Remove from the heat and drape with a dry towel for 5 minutes. Serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Scaloppine with Mushroom Sauce Categories: Poultry, Chicken, Italian Servings: 6 1 lb Chicken Breasts, boned and -skinned 2 tb Flour Salt and Fresh Ground -Pepper 1 Egg 2 T. Water 1 1/2 c Breadcrumbs 3-5 T. Olive Oil -(Virgin or Extra) 1 To 2 T. Butter CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce (next message) Pound chicken between sheets of waxed paper til thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in large skillet over medium high heat. Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Scarparella Categories: Italian, Chicken Servings: 6 1 sm Bunch arugula 1/4 c Olive oil or salad oil 1 Red bell pepper, julienned 2 md Cloves garlic, crushed 2 1/2 lb Chicken, cut in serving -pieces 1 lb Italian sausage links (sweet -or hot), cut Crosswise in half 3/4 lb Fresh mushrooms, sliced 1 md Onion, sliced 1/4 ts Dried rosemary leaves, -crushed 1 c Chicken broth 1/2 c Dry white wine 1 Pkge linguine pasta (8 -ounces) 2 tb All-purpose flour 1. Rinse arugula well, pat dry. Reserve half of the arugula for garnish; discard tough stems from remainder. Thinly slice the prepared arugula and set aside. 2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add red pepper; saute until tender. Add sliced arugula and half the garlic; saute until arugula is wilted. Transfer vegetables and pan drippings to a bowl. 3. In the same skillet, heat remaining oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, onion and remaining garlic; saute until tender. Return chicken and sausage to skillet. Add 1/2 teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes. 4. Meanwhile prepare linguine as package label directs. Drain; return to pan. Add red pepper mixture; heat through. Toss to combine. Cover and keep warm. 5. Remove chicken and sausage from skillet; arrange on warm serving platter. Skim fat from mixture in skillet. In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken. Garnish with remaining arugula. Makes 6 servings. [ McCALL'S; January 1990 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Sofrito (Stir-Fried) Categories: Spanish, Chicken Servings: 2 2 ts Olive oil, divided 1/2 c Finely chopped onion 1/4 c Finely chopped green bell -pepper 2 Garlic cloves, minced 1 1/4 c Drained canned Italian -tomatoes, seeded and Finely chopped 3/4 c Water 1/2 c Sliced mushrooms 1 oz Julienne-cut Canadian-style -bacon (thin strips) 2 tb Sherry 1 Pkt instant chicken broth -and seasoning mix 1 ts Oregano leaves 1/4 ts Each salt and black pepper 1/8 ts Ground red pepper 9 oz Skinned and boned chicken -breasts, cut into 3 ea 1/2-inch strips 4 Pimiento stuffed green -olives, sliced crosswise 1/2 oz Shelled almonds, lightly -toasted and ground In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Taverna With Tomatoes Categories: Greek, Poultry, Main dish Servings: 6 Karen Mintzias 1 Chicken, cut into pieces 1/4 lb Butter 2 tb Oil 1 Lemon (juice only) 1 ts Salt 1/8 ts Pepper 2 lb Canned whole tomatoes 1 Onion; thinly sliced 1 tb Oregano 1 ts Marjoram 1 ts Savory 1 Bay leaf 1/2 c Red wine Wash chicken well with cold water. Combine butter and oil and heat. Pour half of it into shallow baking pan and lay chicken in it. Mix strained lemon juice in remaining mixture and baste chicken. Sprinkle with salt and pepper. Bake at 400 F for 30 minutes. Put tomatoes and remaining ingredients in a pot, bring to a boil and pour over chicken. Reduce oven heat to 350 F and continue baking for 1 to 1-1/2 hours more. Serve over a bed of rice pilaf or add any kind of parboiled pasta, potatoes, or rice with chicken and bake in sauce for the last 1/2 hour of cooking time. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Tetrazzini Categories: Chicken, Italian Servings: 339 1 tb Margarine 3 c Sliced fresh mushrooms 1/3 c Minced onion 1/2 c All-purpose flour 2 1/3 c Canned no-salt-added chicken -broth 2 c Skimmed milk 1/4 c Light process cream cheese 1/4 c Grated Parmesan cheese, -divided 1/4 c Sherry 1/2 ts Salt 1/2 ts Garlic powder 1/4 ts Pepper 1 (2 oz) jar diced pimiento, -drained 1 (7 oz) package spaghetti, -uncooked 2 c Chopped cooked chicken -breast (about 3/4 lb, -skinned and boned) vegetable cooking spray Melt margarine in a large saucepan over medium heat; add mushrooms and onion and saute 7 minutes or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk, and cream cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from heat; stir in 2 tblsp. Parmesan cheese and next 5 ingredients. Set aside. Break spaghetti into 4-inch pieces. Cook according to package directions, omitting salt and fat. Drain well. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole dish coated with cooking spray. Sprinkle remaining Parmesan cheese. Cover casserole and bake at 350 for 20 minutes. Bake uncovered for an additional 10 minutes. Let stand 5 minutes before serving. Yield: 6 servings (about 339 calories per 1 1/3 cup serving) From: SUSAN GOLDFIELD MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Tetrazzini Categories: Italian, Pasta, Microwave, Chicken Servings: 4 1 cn Chicken Gravy * 6 oz Spaghetti; cooked & drained 1/2 c Light Cream 1/4 c Chopped Red Pepper 2 tb Dry Sherry 1/2 c Grated Parmesan Cheese 1 tb Lemon Juice 1 1/2 c Cooked Chicken or Turkey ** 8 oz Fresh Mushrooms; sliced 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) v7.07 Title: Chicken Tonnato D'este Categories: Italian, Chicken, Fish Servings: 6 4 1/4 c Chicken stock 6 Chicken breast halves, -skinned 1/2 c Mayonnaise 1/4 c Dry white wine 4 Flat Anchovy fillets 1 tb Oil from anchovies 1 cn Water packed tuna, (7 oz.), -drained 2 tb Lemon juice 1/4 ts Oregano Salt and pepper to taste 1 tb Capers, drained (garnish) 2 tb Chopped fresh parsley -(garnish) 1 Lemon, sliced (garnish) Keywords: For, April, Who, Don't, Like, Mussels, Send, Anchovy, To, Jim Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock. For tonnato sauce, in blender or processor, combine mayonnaise, wine, 1/2 cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper. Remove bones from chicken breasts and cut meat into 1/2" thick slices. Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. Sprinkle capers and parsley on top and garnish with lemon slices. Serve cold or at room temperature. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken Veneto Categories: Chicken, Italian Servings: 4 1 lb Ripe tomatoes 1 Chicken (3 to 3 1/2 lbs) Flour for Dredging 4 tb Olive oil 1 Onion, halved and sliced 1 Stalk celery, sliced 1/2 c Dry white wine 1/2 ts Chopped fresh oregano (1/4 -tsp dried) Salt and pepper to taste 2 tb Balsamic vinegar 1/4 lb Fresh mushrooms, sliced Remove core from tomatoes and cut a cross in the opposite end. Put into boiling water for a few seconds to loosen skins. Peel, cut in half crosswise and squeeze out seeds. Chop and set aside. Wash and dry chicken; cut into serving pieces, discarding neck, back and wing tips; dredge lightly in flour. Heat olive oil in a large saute pan, and brown chicken lightly on both sides. Add onion and celery and cook for 2 minutes. Add the wine, oregano and tomatoes; season with salt and pepper, cover, and let simmer gently for 30 minutes, turning chicken once. Add the Balsamic vinegar and mushrooms; cook another for 5 to 10 minutes. Check seasoning and serve with hot cooked rice. Serves 4. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Mint Categories: Chicken, Greek Servings: 6 2 tb Butter 2 tb Oil Serving-pieces of chicken for 6 persons Seasoned flour (flour with salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated rind and juice of 1 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped fine 1/2 lemon, sliced paper-thin, seeds removed Dredge chicken in seasoned flour. In casserole, heat butter and oil and brown chicken. Remove. Stir 3 Tbs seasoned flour into remaining fat; add broth and cook, stirring, until sauce thickens. Blend rind, juice, and sugar; add to sauce along with mint and stir. Replace chicken and spoon sauce over, top with layer of lemon slices. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Serve with: Bulgur Mixed green salad From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken with Peppers and Sausage Categories: Chicken, Italian Servings: 4 1/2 lb Sweet Italian-sausage links 1 lg Red pepper 1 lg Yellow pepper 1 Medium-size red onion 3 tb Olive or salad oil 1/2 ts Dried thyme leaves 2 Whole medium-size -skinless,boneless chicken -breasts Salt Pepper 4 ts Balsamic or red wine vinegar Thyme sprigs for garnish About 40 minutes before serving, in a 12" skillet over medium heat, heat sausage and 1/4 cup water to boiling; cover and cook 5 minutes. Remove cover;cook until sausages are browned, about 20 minutes, turning sausages frequently and pricking them to release fat. Meanwhile, cut each pepper into 1 1/2" wide strips;cut red onion into thin wedges. In 3 qt. saucepan over medium-high heat, in hot olive or salad oil, cook peppers,onions and thyme about 10 minutes or until vegetables are fork-tender, stirring mixture frequently. Cut each chicken breast in half; sprinkle lightly with salt and pepper. With slotted spoon, remove sausage to paper towels to drain and cool slightly; thinly slice sausage diagonally. In sausage drippings remaining in skillet over medium heat, cook chicken breasts until tender and browned, about 10 to 15 minutes. To chicken in skillet, add vinegar, vegetable mixture and sliced sausage; heat through. Garnish with thyme sprigs to serve. Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken, Mostly Parmesan Categories: Chicken, Italian Servings: 6 1 Text Only Lots of chicken breasts (whatever will fit in your pan(s) Some of your favorite seasonings I usually use Sesame Oil soy Sauce Garlic paste Lime juice Freshly grated Parmesan cheese Preheat oven to 350-375. Prepare chicken breasts and place in cooking dish. Mix together seasonings and lightly brush on chicken. Cover chicken with a light coating of parmesan cheese. Cook for 15 minutes. Turn over chicken and re-season and re-cover with parmesan. Cook another 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chicken-Vegetable Tetrazzini Categories: Italian, Pasta, Chicken, Microwave Servings: 4 1 lb Boned, Skinned Chicken Breasts Cut in 1/2 in. Strips 2 cl Garlic Minced 1 c Frozen Peas 1 c Mushrooms, Quartered 1 tb Oleo 2 tb Flour 2/3 c + 2 T. Skim Milk 2 tb Diced Pimento 2 tb Dry Sherry 1/4 ts Salt 1/4 ts Pepper 2 c Cooked Hot Spaghetti Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well. (Fat 6.6, Chol. 73.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chilau Categories: Persian Servings: 6 500 g Rice, basmati 4 tb Salt 4 tb Butter Wash the rice well in a colander then put it in a bowl with 2 tb salt and lukewarm water to cover. Stir and let it soak overnight if you can, or at least for 1 hour. The longer the better. Fill a large saucepan with plenty of water, add 2 tb salt and bring to the boil. Sprinkle the drained rice in gradually and let it boil vigourly for about 4 to 8 minutes. The time depends upon the batch of rice but is ready when if you bit on a grain of rice you consider it to be slightly underdone, slightly harder than you would like to eat it. Drain quickly and rinse in lukewarm water. Put 2 tb butter and let it melt in the bottom of a pan, add all the rice and stir. Cover with 2 more tb of butter. Stretch a clean cloth over the top of the pan, put the lid on the top and lift the corners of the cloth up over it. Leave the rice to steam for 20 to 30 minutes over a very low flame. It should be cooked and separate. The crisp, brown, golden crust that forms at the bottom is considered a delicacy to be offered firs to guest. It is called 'dig'. Remove it with a spatula and serve separately. From: A New Book of Middle Eastern Food by Claudia Roden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chile Tuna Sea Shells Categories: Italian, Pasta Servings: 4 6 Green chiles, skinned, Seeds removed, chopped 2 tb Prepared chile sauce 1 cn White tuna, drained and Flaked 1/4 c Mayonnaise 2 ts Prepared horseradish sauce 4 Green onions, chopped 1/4 c Green olives, sliced 1/2 lb Sea shell macaroni 1 Avocado, peeled, pit Removed, chopped 2 Sprigs cilantro, chopped Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. Serves: 4 Heat Scale: 5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chili Pepper Pizza Categories: Italian, Pork, Cheese, Spicy, Pizza Servings: 4 3 tb Olive oil 1 Onion, cut in 1/4s, sliced 1 Garlic clove, crushed 1 cn Tomatoes (8 oz) 1 tb Tomato paste 1/2 ts Dried oregano 1 c All-purpose flour 1 c Whole-wheat flour 1/4 ts Salt 1 ts Active dried yeast 2/3 c Warm water (~125'F./52.5'C.) 1 cn Green chilies (3.5 oz) 6 oz Mozzarella cheese, chopped 2 oz Pepperoni stick, sliced 8 Ripe or green olives Tomato roses (opt) Fresh parsley sprigs (opt) Lightly grease a 10" pizza pan. Heat 2 tablespoon of oil in a saucepan. Add onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to break up tomatoes, then simmer, uncovered, 10-15 minutes or until well thickened; cool. Preheat oven to 375'F. (190'C.). Put flours, salt and yeast in a bowl and mix well. Add water and mix to form a dough. Knead well, then roll to a 10" circle. Line greased pizza pan with dough. Brush surface of dough with a little of remaining oil and cover with tomato mixture. Drain and chop chilies and sprinkle on top. Sprinkle with cheese and drizzle with remaining oil. Bake in preheated oven 25 minutes. Top pizza with pepperoni and olives and bake 10 minutes. Cut in wedges. Garnish with tomato roses and parsley sprigs, if desired, and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Toffee (Scotland) Categories: Chocolate, Candies, Scottish Servings: 64 1 c Sugar 2/3 c Light corn syrup 1 1/2 c Half-and-half 1 1/2 Squares (1 oz each) -unsweetened chocolate, -melted 1 1/2 ts Vanilla 1 pn Salt You should never try to make toffee (or any other cooked candy, for that matter) in damp weather, because the candy will not harden properly. Combine the sugar, corn syrup, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238F. Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236 F or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the toffee, stirring constantly lest it scorch. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. (NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once.) Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch squares. Wrap each one in waxed paper or plastic wrap. Makes 64 candies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Pretzels Categories: Snacks, German Servings: 8 1/2 c Butter Or Margarine 1/4 c Sugar 1 lg Egg, Beaten 1 ts Vanilla Extract 1/4 c Milk 1/4 c Cocoa 2 c Flour, Unbleached, Unsifted MMMMM--------------------------COCOA FROSTING------------------------------- 2 tb Cocoa 1 1/4 c Confectioners' Sugar 2 tb Butter Or Margarine, Melted 1/2 ts Vanilla Extract Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350°F for about 10 minutes. Make frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Makes 2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Pizza Categories: Italian, Pizza Servings: 12 1 c Semi-sweet chocolate chips 1/2 c Shortening 1/2 c Flour 1/2 c Granulated sugar 2 Eggs 1 ts Baking powder 3/4 c Semi-sweet chocolate chips 2 tb Shortening 2 tb Water ** %%%%% CHOCOLATE PIZZA %%%%% ** assorted candy for decoration Melt 1 cup chocolate chips and 1/2 cup shortening over hot water; cool. Stir in flour, sugar, eggs and baking powder with fork; mix well. Spread evenly onto well-greased 12 inch pizza pan. Bake in 375 oven for 15 minutes. Cool. Combine 3/4 cup chocolate chips, 2 tbsp shortening and 2 tbsp water, stir to combine. Spread glaze evenly over cooled chocolate pizza. Decorate as desired with candies. Makes one 12 inch chocolate pizza. Origin: Five Roses 1991 Calendar for the month of March. Sent by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chopped Chicken Livers Categories: Appetizers, Jewish, Chicken Servings: 6 MMMMM---------------------------GEHKTE LEBER-------------------------------- 1 lb Chicken livers 1 Large onion,finely chopped 1/4 c Schmaltz (chicken Fat) 3 Hard boiled eggs 1/2 ts Salt Fresh ground pepper to taste Preheat oven to 375 deg. Wash and drain the chicken livers. Remove all fat and any discolored spots. If you find one with a green area, which is the gall, throw it away. It would make everything taste bitter. Arrange the livers on a foil lined baking sheet and bake for 30 minutes at 375 deg. While livers are baking, saute the onions in the schmaltz (chicken fat) until very brown. Peel the eggs and chop them coarsley. Place in a bowl of food processor,or blender.Add the livers,the sauteed onions,salt and pepper.Pulse the machine until everything is ground and mixed together. Serve as an appetizer on a bed of lettuce with chopped onion. AN Aside: For real down home chopped liver,the whole process should be done in a wooden bowl, with single bladed chopping knife. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chopped Chicken Liver Appetizer Categories: Chicken, Appetizers, Entertain, Jewish Servings: 3 1 lb Chicken livers 3/4 c Chicken fat (available from -your butcher) 1 c Coarsely chopped onions 4 Hard-cooked eggs, peeled 1 ts Salt 1 ds Pepper Wash chicken livers and pat dry with towel. Set aside. Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup and set aside. Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and saute until well done. Add additional chicken fat, if necessary. Cool slightly. Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop livers, hard-cooked eggs, and onions. Place mixture in a bowl, add salt, pepper and about 1/4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon at a time, to the mixture. Mix until all ingredients are well blended. Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate. Serve with cocktail-size rye bread slices. Makes 3 cups. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chopped Liver Categories: Appetizers, Jewish Servings: 8 1 lb Chicken, beef or calf liver (broiled) 4 tb Chicken fat 2 sm Onions, diced 3 Eggs, hard cooked 1 ts Salt 1/4 ts Pepper Wash the liver after broiling. Heat 2 tb of fat in a skillet and saute the onions. reserve the onions and saute the livers in the remaining fat. grind or chop the livers, onions and eggs and mix them to a smooth paste. add the salt and pepper, and additional fat, if desired. blend the mixture well. serve on crackers or matzoh, on lettuce or as a filling for celery stalks. /\/\ara Kent MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Stollen Categories: Breads, Entertain, Swedish Servings: 1 1 c Milk 1/2 c Plus 2 Tbsp granulated sugar 1/2 ts Salt 1 pk Active dry yeast 1/4 c Warm water 5 c Sifted all-purpose flour 1/2 c Finely chopped candied -citron 1/2 c Finely chopped candied -cherries 1 c Slivered almonds Grated rind of 1 lemon 1 c Seedless raisins 2 Eggs, beaten 1 c (2 sticks) butter, softened 1/4 ts Nutmeg 1/2 ts Cinnamon 2/3 c Sifted confectioners' sugar 2 tb Hot water Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in 1/2 cup of the granulated sugar and the salt. Let mixture cool to lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water; let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast solution. Stir in 1 cup of the flour. Beat dough with electric mixer or egg beater until smooth. Cover bowl with cloth towel; let dough rise in a warm place 1 hour and 30 minutes or until double in bulk. Punch down dough in bowl; fold in citron, cherries, almonds, lemon rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened butter and the nutmeg. Stir in 3 more cups flour; mix dough until smooth. Turn dough out onto a lightly floured surface. Knead, working in enough of remaining flour to make dough smooth and elastic. Divide dough into halves; roll each portion into an oval, about 1/2" thick. In a small saucepan, melt remaining butter; brush it over ovals. In a small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar; sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place them on buttered baking sheet. Twist ends of each oval toward each other to form a crescent. Loosely cover ovals with wax paper and a cloth towel. Let Stollen rise in a warm place about 1 hour or until double in bulk. Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden. In a small bowl, combine confectioners' sugar with enough of the hot water to make a thick icing. Dribble icing over hot Stollen; let Stollen cool before slicing. Makes 1 Stollen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Borscht Categories: Vegetables, German Servings: 8 32 oz Beets, diced canned 3 c Water 1 Celery stalk 1 Carrot, quartered 1 Bay leaf 1 Garlic clove, peeled 1/4 ts Peppercorns, whole 1/4 ts Salt 1 tb Lemon juice 1 ts Sugar 1 Dairy sour cream or dill -sprigs Drain beetsm reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove vsegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings. Tops Grocery Store Ad flyer. November 12, 1991 "Polish Christmas Eve" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christopsomo tis Kirias Zinis Categories: Greek, Breads, Holiday Servings: 3 Karen Mintzias 4 1/2 c Semolina flour 2 1/4 c Sugar 3 tb Freshly ground cinnamon 1 tb Freshly ground anise 1 tb Freshly ground coriander 2 ts Freshly ground cloves 3 Oranges 6 Tangerines 2 1/2 c Dried currants 1 c Golden raisins 1 c Olive oil, mild MMMMM--------------------------STARTER DOUGH------------------------------- 4 pk Active dry yeast 1/2 ts Sugar 1/2 c -Hot water, just above body - temperature 4 c All-purpose flour; -plus extra for kneading Make the flavoring addition first. Combine the semolina flour, sugar, cinnamon, anise, coriander, and cloves in a bowl and add the finely grated zests of the oranges and tangerines. Squeeze some of the oranges and tangerines. Squeeze some of the oranges and tangerines to obtain 1 1/4 cups juice. Use half this juice to soak the currants and raisins for a minimum of 1 hour, preferably overnight. Put the remaining juice in a pan with the olive oil. Heat until almost boiling. Pour this into a bowl with the semolina and spice mixture and stir. Cover and leave overnight until needed. Next day, combine the dried yeast with the sugar and hot water in a cup. Put the flour in a bowl, making a well in the center. Pour in the yeast mixture. Squeeze 2/3 cup more orange and tangerine juice, warm it, nad add. Work to a smooth dough, adding more water and warm juice if necessary. Put the dough into an oiled bowl, cover with a cloth, and leave to rise in a warm place until almost doubled in size - about an hour. Punch down the dough in a bowl. Combine the drained currants and raisins with the semolina and spice mixture and, working with your hands, combine with the dough. Turn the dough onto a floured surface and knead for 10 minutes, adding more flour if the dough is sticky. Divide the dough into three equal pieces. Oil 3 loaf pans, each 1-1/2 quart capacity. Shape each piece to fit the length of the pan and fit them in, so the corners are well filled. Cover with a cloth and leave to rise in a warm place until almost double in size - another hour. Bake in an oven preheated to 350 F for 1 hour and 10 minutes or more; the loaves should be rich brown color and make a hollow sound when the unmolded bread is thumped on the bottom. Leave on a rack to cool. The bread will keep for at least 3 weeks. Source: Recipes from a Greek Island - by Susie Jacobs ISBN:0-671-74531-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Stars Categories: Desserts, Cookies, German Servings: 4 4 Egg whites 1/4 ts Salt 1 1/4 c Powdered sugar 5 To 6 cups finely ground -unblanched almonds with -skins 2 ts Ground cinnamon 1 tb Lemon juice Powdered sugar for rolling Beat the egg whites until frothy, add salt and continue beating to soft peaks. Gradually sift in the sugar while continuing to beat until stiff and shiny. Reserve 1 to 1 1/2 cups of the mixture for topping. Fold in 5 cups of almonds, the cinnamon and lemon juice to the remainder, adding more almonds if the dough is sticky. Chill for 5 minutes. Sift powdered sugar onto the rolling surface. Roll the dough out to 5/8 inch thickness. Cut out cookies with a 2-inch star shapped cookie cutter dipped into powdered sugar to prevent sticking. Place on parchment-lined cookie sheets. Using fingers, spread the reserved egg white mixture over the top of each star just to the edge of the cookie. Let rest on the cookie sheets for 2 hours at room temperature. Bake in a 200 F oven for 30 to 35 minutes. The top should remain white and the insides will be a bit sticky. If the tops begin to brown, cover wth parchment paper. Cool and store in airtight containers. Makes about 4 dozen cookies. [The Sun Magazine; Dec 22, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon) Categories: Soups, Romanian Servings: 6 8 oz Sliced bacon 2 Onions, sliced 2 Green peppers, hulled and -chopped 1 Cabbage, cut into slices Salt and pepper Several sprigs of dill and -savory, chopped 1 1/2 qt Water 2 Egg yolks 1/2 c Heavy cream (sweet or sour) 1 tb Vinegar Your will need a large soup pot. Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs. Fry the onions in the fat until they are golden. Add the peppers and fry them, too. Remove the stewpan from the heat. Layer the cabbage and the rest of the bacon into the soup pot. Season between the layers with salt, pepper, and the herbs. Pour the water over it all and bring to a boil. Turn the heat down and simmer the soup for 40 to 50 minutes, until the vegetables are tender. Remove the soup from the heat. Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in a ladleful of the hot soup. Whisk well and pour the mixture back into the soup to thicken and enrich it. Serve in deep bowls accompanied with fresh bread. This soup is a meal in itself, and wants only a piece of cheese and fresh fruit to make it complete. Serves 6. Time: 20 minutes plus 50 minutes cooking From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Classic Challa Categories: Breads, Jewish Servings: 1 2 pk Dry yeast 1 3/4 c -Warm water 1/8 c Sugar 3/4 tb Salt 7 c Flour 3 Eggs 1/2 c Oil Poppy seeds; or -Sesame Seeds Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of remaining flour.Dough will be quite heavy,add a little water and beat until dough starts to pull away from sides of bowl.Turn out onto well floured surface and knead for about 10 min.Add only enough flour to keep dough manageable,knead until dough is smooth and elastic.Place dough in large oiled bowl,turn so top gets oiled also.Cover with damp towel and let rise in warm place for abt. 2 hours,punching down every 20 minutes.Divide dough into three parts,shape into loaves(or twist),place in well greased loaf pans or baking sheets.Let rise until double in bulk.Preheat oven to 375 degr.F.Brush tops of loaves with beaten Egg and sprinkle with seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cod Cobbler (Irish) Categories: Fish, Irish Servings: 6 1 1/2 lb Skinless filets of cod 2 oz Butter 2 oz Flour 1/2 l Milk 3 1/2 oz Grated cheese 2 oz Grated cheese (for scones) 2 oz Butter (for scones) 1 ts Baking powder (for scones) 1 pn Salt (for scones) 1 Egg (for scones) Directions: Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8 of flour with 1 tsp baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. ~- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Gazpacho Categories: Spanish, Soups, Appetizers Servings: 4 1 Green pepper, diced 4 Tomatoes, diced 1 Onion, diced 3 Garlic cloves, minced 3 c Water 1/4 c Wine 3 ts Lemon juice 1 Scallion, diced fine Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. Serves 4. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Potato Salad Categories: Salads, German, Potatoes Servings: 6 6 lg Potatoes * Boiling Water 1/2 ts Salt 1 md Onion, Minced 3 tb Vinegar 1/2 ts Mustard, Prepared 1 ts Sugar 2 ts Dillseed * Potatoes should be peeled and quartered. ~------------------------------------------------------------------------- In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cold Zucchini and Leek Soup Categories: Italian, Soups, Vegetables Servings: 6 2 tb Olive oil 1 tb Butter 2 Leeks, white part only, cut -into 1/2" slices 1 md Onion, thinly sliced 4 Scallions, both white and -green parts, cut into 1/2" -slices 2 Cloves Garlic, minced 5 Zucchini, unpeeled, cut into -1/2" slices 4 sm White potatoes, peeled and -cut into 1/4" slices (about -2 cups) 4 c To 5 c Chicken Stock 1 tb Lemon juice 1/2 ts Salt 1/4 ts Pepper 1 ts Each, marjoram, thyme, -rosemary, and savory 2 ts Worcestershire sauce 1 c Whipping cream, or more as -needed 2 tb Chopped chives for garnish Heat olive oil and butter in a 4 to 5 quart saucepan and saute' leeks, onion, scallions, garlic, zucchini and potatoes until slightly softened, 5 to 10 minutes, stirring frequently. Add chicken stock and lemon juice and bring to a boil. Add salt and pepper and herbs. Simmer until vegetables are soft, about 25 minutes. puree soup in blender or processor in several batches. Stir in Worcestershire sauce and cream. (if soup is too thick, add more cream.) Allow to cool, then refrigerate. Serve cold, garnished with chives. Serves 6 to 8 SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Collards for a Feijoada Categories: Vegetables, Portuguese Servings: 6 1 tb Chopped onion 2 tb Shortening 1 1/2 lb Collards, finely shredded Salt Saute the onion in the shortening until it begins to brown. Add the collards & salt & cook over low heat, stirring frequently, until the collards are tender, or about 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coq Au Vin - Chicken Braised in Wine Categories: Chicken, Crockpot, French Servings: 6 2 1/2 lb Chicken, cut-up 1 Clove garlic, crushed 1 ts Salt 1/4 ts Pepper 1/2 ts Dried thyme leaves 6 Bacon slices, diced 2/3 c Sliced green onions 1 c Chicken broth 8 sm White onions, peeled 1 c Burgundy wine 1/2 lb Whole mushrooms Chopped parsley 8 sm New potatoes, scrubbed In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garl ic in CROCK-POT. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and ch icken broth. Cover and cook on Low 6 to 8 hours. (H igh: 3 to 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley. From Rival Crock-Pot cookbook, date unknown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Corned Tongue Categories: Beef, Jewish Servings: 6 1 Tongue, beef Water, as needed 1 Salt, kosher; as needed 1 Egg, in shell 1/2 c Sugar, brown, dark 2 Bay leaf; crumbled 1/2 ts Allspice, whole; bruised 1/2 ts Peppercorns; bruised 2 ts Coriander seeds; bruised 1 ts Mustard seeds; bruised 2 Garlic clove; peeled Select a ceramic, glass or enameled crock or bowl large enough to hold both the tongue and enough brine to cover the tongue by two or more inches. Be sure the container will fit in the refrigerator. To determine the brine quantity needed, enclose the tongue in a plastic bag and run cold water into the container to cover the bagged meat by two to three inches. Remove the tongue. Stir kosher salt gradually into the water, dissolving thoroughly each time, until an egg will float in it. (This will run about a cup and a half of salt.) Remove the egg once it's served its purpose and pour the brine into a pot. Stir all the other ingredients into the brine and bring to a boil, then simmer, covered, for 15 minutes. Let brine cool completely. Remove the tongue from the plastic bag and prick it well all over with a skewer or larding needle. Return to the crock. Once the brine has cooled, pour it over the tongue. Cover with Saran, then add a plate (weighted, if need be) to keep the meat well under the surface. Cover the whole crock with Saran and refrigerate for 10 days to 2 1/2 weeks (allow three days a pound curing time). Turn the meat every few days, and be sure to keep it always sunk in the brine. To cook: Put the tongue in a pot with water to cover by several inches, two or three carrots coarsely chopped, a whole onion or two (peeled), a few tablespoons of vinegar, and simmer, partly covered, until the meat is very tender. Remove from the stock, and slit the skin and peel it away. Serve hot or cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cornish Pasties Categories: British Servings: 6 4 c Flour 1 pn Salt 1 c Lard 1 c Cold water approximately FILLING: 8 Ox cubed beef stew meat 2 md Potatoes peeled & diced 1 lg Finely chopped onion Pastry: Salt and pepper to taste Approximately 2 teaspoon cornstarch PASTRY: Combine flour and salt in a large bowl and cut in lard until mixture resembles fine bread crumbs. Add water slowly, a little at a time, until mixture binds into a soft dough. Wrap dough in plastic wrap and refrigerate at least an hour, a day or two is even better. There will be pastry left over which can be frozen, or make a pie while the oven is on for the pasties. FILLING: Mix together half the beef, half the onion, and one potato for each filling. Season to taste with salt and pepper and sprinkle mixture with 1 teaspoon of the cornstarch. When ready to make pasties, remove pastry from the refrigerator and prepare filling. Preheat oven to 425 degrees. Roll out pastry as for pie crust and cut out two large circles 10 inches in diameter. Place filling in center. Brush edges of pastry with water and fold one half of circle over to meet the other, creating a half-moon shape. Press edges of pastry together lightly. Turn edges over about half an inch and crimp so it won't open during baking. Make two half-inch slits near the top of each pastry and place on a piece of baking parchment on a baking sheet. Brush the pasties with milk and bake 15-20 minutes. Reduce heat to 375 degrees for about another 45 minutes, or until pasties are golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cornish Under Roasted Potatoes Categories: Vegetables, Cornish Servings: 1 4 lg Potatoes, quartered 1 md Onion, chopped 1 Salt & pepper to taste Scrub & peel potatoes if you like. Quarter them & place in a pot. Cover with water. Bring to a boil & remove from heat. Heat 2 tb oil in a roasting pan. Add onions & fry quickly for a couple of minutes. Baste each potato well. Half fill the pan with water that cooked the potatoes. Sprinkle with salt & pepper. Cover & roast at 350F for 45 minutes. Remove the lid & roast for a further 15 minutes or until the water has evaporated. Serve with your favourite roast. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cottage Cheese Vareniki Categories: Pasta, Ukrainian Servings: 6 2 c Flour 1 ts Salt 1 lb Cottage cheese (may use -low-fat) 1 Egg, lightly beaten 1/3 c Milk Melted butter Bread crumbs, browned in -butter Sour cream (optional) Fried bacon, crumbled -(optional) COTTAGE-CHEESE FILLING: 1 lb Dry cottage cheese 1 Egg, lightly beaten Salt Source: The Good Cook - Pasta, 1980 (Traditional Ukrainian Cookery) Serves: 6 NOODLES: Dough: First mix flour with the salt. Combine the egg, milk and cottage cheese in blender. Stir combination into the flour and salt and knead to make a soft dough. Cover and let the dough stand for 10 minutes. Filling: In a bowl, combine the cottage cheese with the egg, and season to taste with salt. The filling should be thick enough to hold its shape in a spoon. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter or with the rim of a glass. For speedier work, the dough may be cut into 2 - 2 1/2 inch squares. Put a round or square of dough on the palm of your hand. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle or triangle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out. Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying. Drop a few vareniki at a time into a large quantity of rapidly boiling salted (optional) water. Do not attempt to cook too many at a time. Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot. Continue boiling for 3 4 minutes. Vareniki are ready when they are well puffed. Remove them to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter. Serve in a large dish without piling or crowding them. Top with bread crumbs. The traditional accompaniment is sour cream or crumbled bacon, or both. An additional egg or egg yolk, or some thick sour cream, may be used in the filling if the cottage cheese is very dry. << Joyce Monschein >> MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cottage Cheese and Oil Pastry Categories: German Servings: 1 5 1/2 oz (150g) cottage cheese (well pressed out) 6 tb Milk 6 tb Oil 2 1/2 oz (75g) sugar 1 pk Vanillin Sugar * 1 pn Salt 10 1/2 oz (300g) flour 1 pk Backin-(16g baking powder) * There is no substitute I know of for this, check specialty stores. Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, oil, sugar, vanillin sugar and salt. Mix and sieve together the flour and the Backin (baking powder) and add to the mixed ingredients, a little at a time, until slightly more than half has been used. Knead in the rest of the flour. this is the base for several recipes MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cottage Cheese and Oil Pastry Categories: German Servings: 1 7 oz (200g) cottage cheese (well pressed out) 6 tb Milk Egg 8 tb Oil 3 1/2 oz (100g) sugar 1 pk Vanillin sugar 1 pn Salt 14 oz (400g) plain flour 1 pk And 2 tsp Baking powder (bakin) Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, egg, oil, sugar, vanillin sugar, and salt. Mix and sieve together the flour and the Backin and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cottage Cheese and Oil Pastry Categories: German Servings: 1 4 1/2 oz (125g) cottage cheese (well pressed out) 4 tb Milk Egg yolk 1/2 x Egg white 4 tb Oil 1 ts Salt 9 oz (250g) plain flour 1 pk (16g) Backin rub the cottage cheese through a fine sieve, if desired and mix with the milk, egg yolk, and 1/2 egg white, oil and salt. mix and sieve together the flour and the Backin and add to the mixed ingredients, a little at a time, until slightly more than half has been used. Knead in the rest of the flour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Country French Chicken Categories: French, Chicken Servings: 6 2 lb Meaty Chicken pieces, -(breast halves, thighs, -drumsticks) Nonstick spray coating 1 c Sliced fresh mushrooms 1 c Sliced celery 1 c Dry white wine 1/2 c Coarsly chopped carrot 1 md Onion, cut into sm wedges 1 cl Garlic, minced 1 Bay leaf 2 tb Snipped parsley 1/4 ts Dried thyne, crushed Directions: Remove skin form chicken. Rince chicken; pat dry. Spray a cold skillet with nonstick coating. Preheat the skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables to serving platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or till reduced to 1/2 cup. Pour sauce over chicken and vegetables. Makes 6 servings. One serving equals 2 1/2 lean meat exchange; 1/2 vegetable exchg. Pair this herbed chicken dish wtih boiled new potatoes. (Count the potatoes as bread exchange) From: Better Homes and Gardens Diabetic COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: County Cork Irish Stew Categories: Lamb, Irish, Potatoes Servings: 4 8 sm Lamb Chops, Thawed 1 Salt And Pepper 1 tb Vegetable Oil Parsley, Bay Leaves Peppercorns, Thyme, Rosemary 1 lb Potatoes, 3 To 4 Medium 2 c Finely Shredded Cabbage 1 md Onion, Chopped 1 lg Leek White, Thin Sliced 12 sm White Onions 1 1/2 c Celery Stalks, Diced 1 1/2 c Peas Chopped Fresh Parsley Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cous Cous with Lamb Categories: Lamb, Vegetables, Garlic, Greek Servings: 4 MMMMM-------------------------------LAMB------------------------------------ 1 1/2 lb Lean Lamb, cut in 1/" chunks 5 Garlic Cloves, peeled 1 Piece of Fresh Ginger, cut -into the same size as the -garlic 2 ts Cummin 2 ts Salt 2 tb Tomato Paste 2 tb Herresse Sauce 1 lg Onion, peeled and sliced 1 1/2 lb White Turnips, peeled and -cut in 1/ cubes or chunks 1 sm Butternut Squash, peeled, -seeded & cut in 1/" chunks 1 sm Egg Plant, cut in 1/" chunk 2 Carrots, peeled, cut in 1/" -chunks 1 Ripe Tomato, cut in half, -remove seeds and cut in /" -slices 1 md Zucchini, washed & cut in -1/" chunks 1 cn Chick Peas MMMMM----------------------------COUS COUS--------------------------------- 1/4 ts Pepper 1/4 ts Salt 1/3 Stick of Unsalted Butter 2 c Instant Cous Cous 4 oz Dried Figs, cut in /" piece >>>>> Lamb <<<<< Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water. Put lamb in a large dutch oven and add 3 cups of water. Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside. >>>>> Cous Cous <<<<< Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper and salt, melted butter and cous cous. Stir to coat well. Stir in figs and add seasoned water, stir well. Cover and let stand for 10 minutes. Put in 4 individual dishes. Make a well in the center of cous cous and fill with meat and vegetables. Source: "The Yankee Kitchen" 04-05-93 (#1) [Esther] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Couscous Categories: Lamb, Moroccan Servings: 6 2/3 c Dried chickpeas 3 tb Olive oil 2 lb Lean, boneless lamb shoulder 1/2 c Chopped white onions 5 c Boiling water 3 tb Fresh lemon juice 1/2 c Ripe tomatoes 1/2 ts Cinnamon 1/4 ts Freshly grated nutmeg 1 Bay leaf 2 ts Crushed dried mint 1 ts (scant) salt (or to taste) 1/4 ts Freshly ground black pepper 4 Medium-sized carrots 3 sm Turnips 2 c Couscous 3 sm Zucchini 2 Italian sweet peppers 1. Soak the chickpeas overnight in four times their volume of water in a noncorrisble bowl. 2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot. 3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all sides over moderate heat. Transfer the meat to a warm platter. 4. Reduce the temperature to low and saute the onions for 2 minutes, stirring frequently. 5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture vfor 20 minutes. 6. Drain the chickpeas and stir them into the lamb mixture. Simmer the ingredients, covered, for 45 minutes. 7. Begin this step 5 minutes before step 6 is completed. Peel the carrots and turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes. 8. Begin this step as soon as the carrots and turnips start simmering in step 7. Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10 minutes. 9. Pour the couscous into a sieve, discarding the water. Return the couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low heat. 10. Slice the zucchini into 3-inch cuves and the peppers into 1/4 inch-thick rings. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes. 11. It should be time to turn off the heat under the simmering couscous pellets as soon as the zucchini-and-pepper mixture starts simmering in step 10. Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then pour off any remaining liquid. 12. Mound the couscous pellets in the center of a warm, large serving platter. Using a slotted spoon, remove the meat and vegetables from the pot and neatly arrange them around the mound. Serves 6 to 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coygimwch Dell Patagonia - Prawn Patagonia - Welsh Categories: Shrimp, Welsh Servings: 8 1 sm Cauliflower 1 pt Thick Bechamel Sauce 1 Teacup Double Cream 1/2 lb Peeled Prawns 1/4 lb Caerphilly Cheese 1 ts Garlic Salt 1 tb Tomato Ketchup 1 ts Celery Salt 1 ts Ground Bay Leaf 1 ts Turmeric 1 ts Mustard Powder Cook small cauliflower untill the florettes are soft, but still firm. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil. Pour the mixture over the cauliflower and grill until golden brown. Pipe creamed potatoes around the individual portions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crawfish Stuffed Manicotti Categories: Crabmeat, Pasta, Italian Servings: 6 4 tb Butter 2 bn Green onions - finely -chopped (use about 1 inch -of The fresh green part) 4 tb Parsley - minced 3 Clove garlic - finely minced 1/4 c Brandy 8 tb Butter 6 tb Flour 2 c Light cream 2 c Milk 1/2 c White wine - dry 1/2 c Tomato ketchup 4 tb Tomato paste 1 Lemon - juiced 1 tb Worcestershire sauce 4 c Crawfish tails - whole, -boiled Salt, pepper and Tabasco to -taste 1 pk Manicotti STUFFING: 1 Stick butter 1 1/2 c Onions - finely chopped 1 bn Green onions - finely -chopped 1 c Celery - finely chopped 1 c Green pepper - finely -chopped 3 Clove garlic - minced 4 tb Parsley - finely chopped 1 Lemon - juiced 2 Bay leaves 1 ts Thyme leaves 4 c Crawfish tails - boiled, -finely chopped 2 c Bread crumbs - fine Salt, pepper and Tabasco to -taste 1 Egg CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the green onions, parsley and garlic until onions are wilted. Add the crawfish tails and let all of this fry until sizzling hot. Heat a small pot and pour in the brandy. Remove the crawfish from fire, ignite the brandy and pour into the crawfish mixture. Toss until flames die down. Set aside. In another pot, melt 8 tablespoons butter. Add the flour and let this cook on a low fire until flour is cooked, about 2 minutes, stirring often. Add the cream, milk, ketchup and tomato paste, stirring constantly until sauce comes to a boil and starts to thicken. Add the wine, lemon juice, Worcestershire sauce, salt, pepper and Tabasco. Combine both pans and simmer for a few minutes. If sauce is too thick, thin it out with a little more milk. Cook manicotti according to package directions. Note: Do not use crawfish cooked with crab boil. STUFFING: Melt the stick of butter. Fry onions, green onions, celery, green pepper, garlic and parsley until wilted. Add crawfish meat, lemon juice, bay leaves and thyme. Let all of this cook for about 10 or 15 minutes or until vegetables are cooked. Add bread crumbs, salt, pepper and Tabasco. Cook for about 10 minutes, stirring often. If stuffing is too moist, add a little more bread crumbs. Add the egg and mix well. Stuff the manicotti carefully and lay them in a lightly greased baking dish in a single layer. Pour most of the sauce over the manicotti and bake covered in a 350 F preheated oven for about 35 to 40 minutes or until manicotti are fully cooked. Spoon reserved sauce over manicotti when served. Serves 5 to 7. Note: Do not use crawfish cooked with crab boil. Recipe from Marguerite Sigur, Times-Picayune Cooking Contest, 1985. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crazy Pizza Categories: Ground beef, Italian, Breads, Pizza Servings: 1 MMMMM-----------------------------TOPPING---------------------------------- 1 1/2 lb Ground beef 1 c Chopped green pepper 1/2 c Chopped onion 1 cn Mushrooms, sliced, drained 1 cn Pizza sauce 1 c Grated mozzarella cheese MMMMM------------------------------BATTER----------------------------------- 1 c Flour 1 ts Salt 1 ts Italian seasoning 1/2 ts Pepper 2 Eggs 2/3 c Milk Brown meat and pepper together and drain greas. Prepare batter and pour into a greased pixxa pan. Tilt pan so batter covers the bottom. Arrange mat mixture, onion, and mushrooms over batter. Bake at 425 for 20 minutes or until golden brown. Remove from oven and add pizza sauce and cheese. Return to oven for 10 mor minutes or until cheese melts. Naturally other toppings may be added or substituted. Bumgarner Family Recipes submitted by Jeane Braun posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Almond Soup Categories: Soups, Spanish Servings: 6 1 Celery stalk; minced 1 Garlic clove - peeled and crushed 2 tb Butter 3 c Chicken stock 2/3 c Ground almonds 1/8 ts Mace 1 c Heavy cream Salt and pepper 2 tb Toasted slivered almonds IN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes, stirring occasionally. Remove from the heat and let stand at room temperature for one hour. Puree in a blender or food processor. Return to the pot, stir in cream and heat 2-to-3 minutes. Do not let the soup come to a boil. Taste and add salt and pepper as needed. Serve sprinkled with toasted almonds. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream of Lemon Soup Categories: Soups, Scottish, Vegetables Servings: 6 1 oz Butter 2 Onions, skinned and thinly -diced 3 oz Carrots, peeled and thinly -sliced 3 oz Celery, trimmed and thinly -sliced 2 Lemons 2 pt Chicken stock 2 Bay leaves Salt and freshly ground -pepper 5 Fluid oz. light cream Melt the butter in a large saucepan and add the vegetables. Cover the pan and stew gently for 10 to 15 minutes, until vegetables begin to soften. Meanwhile, thinly pare the lemons using a potato peeler. Blanch the rinds in boiling water. Add the rinds and juice, stock and bay leaves to the saucepan. Season with salt and pepper and bring to the boil. Cover and simmer for 40 minutes or until both celery and carrots are very tender. Cool the soup a little, remove the bay leaves, then puree the pan contents in a blender until smooth. Return the soup to a clean pan and reheat gently, stirring in the cream. Do not boil. Adjust the seasoning to taste. Garnish with chopped spring onions or chives and lemon slices. May be served hot or chilled. Posted by Gavin Davies. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Baked Cabbage Categories: Cheese, Welsh Servings: 4 1 1/4 kg Cabbage, savoy 600 ml Milk & water mixed 150 ml Cream, double Salt & black pepper Nutmeg, grated 100 g Teifi (Gouda type) or 100 g Gruyere 1) Pre-heat the oven to gas mark 7, 425F, 220C 2) Peel away the outer leaves from the cabbage, cout it in half and remove the inner core, then chop the remainder coarsely. Put it in a asaucepan or microwave dish, cover with the mixture of milk and water, and cook until the cabbage is cooked but still crisp. 3) Drain well and arrange in a heatproof casserole dish. Pour over the cream, season well with saly, pepper and nutmeg and stir to mix. 4) Sprinkle over the cheese, and bake in a hot oven for 10 minutes until the top is a rich golden brown. From: Tastes of wales by Gilli Davies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Italian Toss Categories: Pasta, Italian, Salads Servings: 6 1 (7 oz) package Creamettes -Spaghetti, (if desired, -break into thirds) 1 1/4 c Mayonnaise 3 tb Wine vinegar 1 tb Prepared mustard 1 tb Finely chopped parsley 1 Clove garlic, minced 1 c Chopped tomatoes 1 c Fresh sliced mushrooms 1 c Thinly sliced zucchini 1 c Thinly sliced pepperoni (4 -oz) 1/2 c Chopped green pepper 1/4 c Chopped onion Prepare spaghetti according to package directions. Rinse and drain in cold water. In a small bowl, stir together next 5 ingredients. Set aside. In a large bowl mix together remaining ingredients. Add dressing, toss well to coat. Cover and chill for 2 hours. 4-6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Polenta (Microwave or Stove) Categories: Italian Servings: 4 2 1/2 c Water 1/2 c Yellow cornmeal 1/2 ts Salt 2 tb Grated Parmesan cheese 1 ts Olive oil 1/8 ts Black pepper Stir together the water, cornmeal, and salt in a microwave-safe 1-quart measure. Microcook, uncovered, on HIGH for 5 minutes. Whisk well. Cover with waxed paper. Microcook on HIGH for an additional 5 minutes. Add the Parmesan, oil, and pepper; whisk until smooth. Spoon onto plates to serve. STOVE: Place water, salt, and oil in a 2-quart saucepan and bring to boiling. Gradually whisk in the cornmeal. Boil gently, stirring constantly, for 3 minutes. Stir in the Parmesan and pepper. Makes 4 servings. Nutrient Value per Serving: 85 Calories; 2 g Protein; 14 g Carbohydrate; 2 g Fat; 321 mg sodium; 2 mg Cholesterol Exchanges: 3/4 starch/bread; 1/2 fat [FAMILY CIRCLE; Oct 16, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Stuffed Pasta Shells Categories: Pasta, Italian, Microwave Servings: 4 6 oz Bulk sausage 1 c Canned chicken 1/8 pk Saltines 2 tb White wine 5 oz Conchiglioni 1/4 c Parsley 2 Scallions 1/4 lb Mushrooms 2 tb Parsley 1/2 ts Celery salt 1/2 c Parmesan cheese 1 tb Paprika Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp German Meatballs Categories: Pork, Appetizers, German Servings: 1 1/2 lb Grd pork sausage 1/4 c Onion, chopped 1 cn 16 0z saurkraut, drain -& chopped 2 tb Breadcrumbs,dry & fine 1 pk Cream cheese, soften 2 tb Parsley 1 ts Prepared mustard 1/4 ts Garlic salt 1/8 ts Pepper 1 c Mayo 1/4 c Prepared mustard 2 x Eggs 1/4 c Milk 1/2 c Flour 1 c Breadcrumbs, fine Veg. oil Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4" balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crisp Pasta and Goat Cheese Salad Categories: Pasta, Greek, Salads Servings: 4 12 Wonton skins Corn oil, for frying 4 oz Goat cheese 1 oz Cream cheese 1 oz (about 2 Tbsps) sour cream 1 tb Chives, chopped 1 tb Fresh parsley 1/2 ts Fresh thyme leaves 1 ts Garlic, chopped 1 ts Shallots, chopped Black pepper, freshly ground 4 Hearts palm, cut into 1/4-in -slices 16 Cherry tomatoes or yellow -teardrop tomatoes SALAD DRESSING: 2 tb Dijon mustard 1/2 ts Garlic, chopped 1 ts Salt 1/3 ts White pepper 1 tb Red wine vinegar 5 tb Olive oil, extra virgin SALAD MIX: 1 Head Boston lettuce 1 1/4 Head red tip lettuce 1 Belgian endive 1/2 Head radicchio Qty Measurement Ingredient *-----* In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crock Pot Italian Beef Categories: Beef, Sandwiches, Italian Servings: 1 1 3 to 5 Lb Rump Roast 1 pk Good Seasons Italian Dressing Mix 1 c Water 1 pk Au Jus Gravy Mix 2 ts Italian Seasoning 6 Pepperoncini Peppers Mix together water, gravy mix, dressing, and Italian seasoning. Pour over roast in crock-pot. Add peppers if desired. Cook on LOW about 2 hrs. Break up reoast and cook 1 more hour. Serv on hambureger buns. Variation: Linda Hendrickson makes this uising on 4 lb. chuck roast, 1 pkg. Good Seasons mix and 1/2 cup water. From the Bumgarner Family Recipes submitted by Linda Tebrugge Schultz MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crostata Di Ricotta Categories: Pies, Desserts, Italian Servings: 2 -Gourmet, 9/92 -Article by Michele -Scicolone -(Ricotta Tart with -Chocolate and Raisins) 1 Recipe double-crust -pasta frolla (recipe -precedes), with orange -zest 1/3 c Raisins 2 tb Grappa or brandy 2 lg Eggs A 15-ounce container -whole-milk ricotta 1/2 c Granulated sugar 1 ts Vanilla 1 ts Freshly grated orange zest 2 oz Fine-quality bittersweet -(not unsweetened) -chocolate, Chopped fine An egg wash made by -beating 1 large egg yolk -with 1 teaspoon water Confectioners' sugar for -dusting the tart if -desired Roll out the larger disk of dough 1/8 inch thick on a floured surface, fit it into a 9-inch tart pan with a removable fluted rim, and crimp the edge. Chill the shell for 30 minutes. In a small bowl combine the raisins and the grappa and let the raisins macerate for 30 minutes. In a bowl whisk together the eggs, the ricotta, the granulated sugar, the vanilla, and the zest, stir in the chocolate and the raisin mixture, and pour the filling into the shell. Roll out the remaining disk of dough 1/8 inch thick on a floured surface, cut it into 1/2-inch-wide strips with a fluted pastry wheel, and arrange some of the strips, about 1 inch apart, over the filling. (If desired, arrange the remaining strips, about 1 inch apart, perpendicular to the others, forming a lattice, but do not weave the strips.) Trim all the strips, press them against the inside of the shell, and brush them with the egg wash. Bake the tart in the middle of a preheated 350 degree oven for 50 minutes, or until the pastry is golden and a knife inserted in the center of the filling comes out clean, and let it cool in the pan on a rack for 10 minutes. Remove the rim, let the tart cool completely on the rack, and dust it with the confectioners' sugar. Source: article by Michele Scicolone in the September 1992 issue of Gourmet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crostata Di Fichi E Lamponi Categories: Desserts, Italian Servings: 10 MMMMM----------------------PASTA FROLLA SEMPLICE--------------------------- MMMMM------------------------SIMPLE SWEET DOUGH----------------------------- 1 c Flour 1/4 c Sugar 1 pn Salt 1/4 ts Baking powder 1/4 c Butter 1 lg Egg MMMMM-------------------------CREMA FRANGIPANE------------------------------ MMMMM-----------------------ALMOND CREAM FILLING---------------------------- 1/4 lb Almond paste 1/4 c Sugar 1 Egg yolk 4 tb Soft butter 1 Egg 3 tb Flour 12 Ripe figs - peeled and quartered 1/2 pt Raspberries Confectioners' sugar - for finishing FOR THE DOUGH: Preheat oven to 350F. Combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add egg and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill. FOR THE ALMOND FILLING: Combine almond paste, sugar and yolk and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Roll dough on a floured surface and line a 10-inch tart pan. Spread filling evenly in pan. Bake about 40 minutes, until crust and filling are baked through. Cool on a rack. To finish the crostata, arrange the fig quarters, cut side up, in concentric rows, on the baked almond filling. Lace the raspberries here and there between the figs and in the center of the tart. Just before serving, dust with the confectioners' sugar. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crostata Di Fragole Categories: Desserts, Italian Servings: 10 MMMMM--------------------PASTA FROLLA ALLE MANDORLE------------------------- MMMMM----------------------SWEET DOUGH W/ALMONDS--------------------------- 1 1/4 c All-purpose flour 1/2 c Ground blanched almonds 1/4 c Sugar 1 pn Salt 5 tb Cold unsalted butter 1 Egg MMMMM-----------------------FOR THE STRAWBERRIES---------------------------- 3 pt Ripe strawberries 2 tb Sugar 1 ts Lemon juice 1/2 c Strawberry jam Confectioners' sugar - for finishing Use a sharp knife to cut the crostata to keep the berries from toppling and lessening the elegant symmetry of the dessert. FOR THE PASTA FROLLA: Combine the dry ingredients in a bowl and mix well. Rub in the butter until it is absorbed. Make sure the mixture remains cool and powdery and does not become pasty. Beat the egg and stir in with a fork. Continue stirring until the dough holds together, then knead it smooth, briefly. Shape into a disk, wrap in plastic and refrigerate at least 1 hour, or until firm. FOR THE STRAWBERRIES: Rinse and hull berries. Choose the best ones to border the tart (draw a 9-inch circle on wax paper and arrange berries inside to see how many you need). Slice remaining berries into a bowl; add sugar and lemon juice. Toss to combine and cover with plastic wrap. Refrigerate the sliced and whole berries until ready to assemble the crostata. Preheat oven to 350F and set a rack in the middle level. To form tart base, roll three-quarters of the dough on a floured surface to a 9-inch disk. Transfer to a cookie sheet lined with parchment or buttered wax paper. Place a 9-inch disk, like a spring- form bottom, on dough and trim to a 9-inch diameter. Pierce the dough all over with a fork at 1/2-inch intervals. Combine the scraps with the remaining dough and roll it into a thin cylinder, about 30-inches long. Moisten the edge of the base with water and arrange the cylinder of dough on it, to form sides on the tart shell. Press the cylinder with fingertip to make it adhere and mark a series of diagonal lines on it with the back of a small knife. Bake about 25 minutes, until the dough is an even golden color and feels firm when pressed with fingertip. Cool the tart shell on a rack on the pan. Place cooled shell on a platter. Spread bottom evenly with jam. Arrange a row of the whole strawberries inside the edge. Drain sliced berries well; pile in center. Dust with sugar. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crostata Di Frutta Di Stagione Categories: Desserts, Italian Servings: 6 MMMMM----------------------------SHORTCAKE--------------------------------- 7 oz Flour 2 1/2 oz Sugar 1 pn Salt 3 1/2 oz Butter 2 Egg yolks 1/4 ts Lemon rind, grated MMMMM-----------------------------FILLING---------------------------------- Strawberries -OR desired fresh fruits MMMMM-------------------------CREMA PASTICCERA------------------------------ 3 Egg yolks 1/3 c Sugar 2 oz Flour 1 pn Vanilla 1 1/2 c Milk MMMMM------------------------------GLAZE----------------------------------- Apricot jam SIFT TOGETHER FLOUR, sugar and salt on a wooden pastry board. Make a well in the center and add butter, egg yolks and lemon rind. Mix and knead with the fingertips taking care not to handle too much. When smooth, shape into a ball and chill for about 30 minutes. Roll out lightly in a circle, cut edges and keep dough about 1 inch larger than a 8- to 9-inch (diameter) fluted flan tin. Butter and flour the pan and fit the pastry into it, again trim the edges, prick with fork and flute edges. Place in preheated oven at moderate heat for 15 to 20 minutes. CREAM PASTICCERA: Beat together yolks and sugar until slightly thickened and a light lemon color. Beat in flour and vanilla. Over medium heat, bring milk just to the boil. Let it cool for a moment, then add it to the egg mixture, whisking rapidly. Cook over low heat until the pastry cream thickens enough to coat the back of a wooden spoon. Cool. When cream pasticcera is cool, spread evenly on the bottom of the pie. Fill with whatever fresh fruits are available, glaze with an apricot jam. Melt apricot jam glaze with a little hot water. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crostini Categories: Breads, Italian Servings: 2 1 (1-pound) loaf of Italian -bread 2 Cloves of garlic, halved 2 tb Olive oil 1 ts Dries rosemary, crushed CROSTINI Cut bread into 22 slices (1/2-inch thick); arrange in a single layer on a baking sheet. Rub garlic on one side of each piece of bread; brush with olive and sprinkle with rosemary. Discard garlic. Bake bread at 350 for 10 min. on each side until lightly brown. Let cool before serving. Yield: 22 servings (about 68 calories per slice) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crumb Cake Categories: Desserts, Cakes, German Servings: 6 MMMMM-----------------------------TOPPING---------------------------------- 1/4 c Sugar 1/4 c Brown Sugar 2 ts Cinnamon 1 c Flour, Unbleached, Unsifted 1/2 c Butter Or Margarine MMMMM-------------------------------CAKE------------------------------------ 2 1/4 c Flour, Unbleached, Unsifted 1/4 c Sugar 1/4 ts Salt 1 pk Yeast, Dry 3/4 c Milk 1/2 c Butter Or Margarine 1 lg Egg TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120°F to 130°F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1-1/2 hours. Bake at 350°F for about 45 minutes or until done. Makes one 9-inch square cake. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crumpets Categories: Breads, British Servings: 12 1 pk Active dry yeast 1/4 c -Warm water (105 to 115F) 1/2 c Milk; lukewarm -- (scalded, then cooled) 1 tb Margarine or butter 1 ts Sugar 3/4 ts Salt 1 Egg 1 c Flour Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat until smooth. Cover and let rise in warm place until double, 40 to 60 minutes. Grease griddle or heavy skillet and insides of four to six 3-inch flan rings or crumpet rings. (See NOTE). Place rings on griddle over medium heat until hot. Pour about 2 tablespoons batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1 to 2 minutes. Remove rings and turn crumpets to brown other side, 1 to 2 minutes. Repeat with remaining batter, greasing insides of rings each time. Serve with margarine or butter and jam or marmalade if desired. NOTE: 6 1/2 ounce tuna, minced clam or shrimp cans, tops and bottoms removed, can be substituted for the flan rings. (C) 1992 General Mills, Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crumpets Categories: Breads, British Servings: 1 1 c Scalded Milk 1/2 c Butter 1/2 ts Salt 1 Softened Yeastcake In 1/4 c Lukewarm Water 2 c Flour Add the butter and salt to the scalded milk. Cool to lukewarm. Add yeast and flour. Beat well. Cover. Let rise until light. Fill buttered muffin pans 1/2 full. Place the pans on a hot griddle. Cook slowly until brown on one side. Turn and brown on other side. Serve hot with butter and jam. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crusty Persian Rice with Cinnamon and Pistachios Categories: Rice, Persian Servings: 8 2 1/2 c Basmati rice (18 ounces) 2 tb Salt (plus 1/4 teaspoon) 1/8 ts Saffron threads 1 sm Orange 6 tb Butter 1 ts Sugar 1/4 ts Cinnamon 1/2 c Shelled unsalted pistachios -(2 1/2 ounces) 1/2 c Golden raisins 2 tb Vegetable oil Put rice in medium bowl with water to cover. Drain and repeat procedure 5 times. Return rice to the bowl and gently fill the bowl with cold running water. Keep the water running gently into the bowl until the liquid runs clear. Drain, return rice to the bowl with water to cover, and let stand for at least 6 hours. (Can let stand at room temperature overnight.) Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle. Keep the water boiling while slowly adding the drained rice. Simmer for 5 minutes; rinse with cold running water and drain thoroughly. Remove 1 cup of rice and stir in the saffron threads; set aside. Put the plain rice in a large bowl. Peel a 3- by 1-inch strip of zest from the orange and cut into 1/8-inch dice. Bring 1 cup of water to boil in a small saucepan, add the zest, and simmer for 2 minutes. Drain the zest and pat dry. Heat 1 tablespoon butter in a small skillet and saute the zest for 15 seconds; add the sugar and cook for 30 seconds. Stir in cinnamon, pistachios, raisins, and 1/4 teaspoon salt; saute, stirring continuously to coat with butter-sugar mixture. Stir zest mixture into the plain rice. Melt the remaining butter. Coat the bottom and sides of a heavy, lidded, 3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted butter mixed with the oil. Heat the coated pan until hot. Remove from the heat and spread half of the zested rice over the bottom of the pan, pressing down well with a spoon. Cover with a mound of the remaining zested rice. Sprinkle the saffron rice over the top. Use the handle of a wooden spoon to make a hole in the center of the rice deep enough to reach the bottom of the pan. Make 2 or 3 additional holes in the rice to allow steam to escape. Drizzle rice with remaining 4 tablespoons of melted butter. Cook rice for 6 minutes over low heat, uncovered. Wrap lid in a linen towel, securing towel ends under or around lid handle. Cover the pot with the towel-wrapped lid and steam over low heat for 40 to 60 minutes, until a crisp golden crust forms on the bottom of the rice. Remove pan from heat and let stand for 10 minutes. SERVING: Spoon soft, fluffy rice onto a platter. Break the bottom crust into pieces and arrange around the fluffy rice. Serve immediately Makes 8 servings. [COOKS; APRIL 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ctopus with Garlic - Polipi Veraci All'aglio Categories: Octopus, Italian Servings: 6 2 Octopus (about 1 1/2 pounds -each) 1/4 c Olive oil 5 Cloves garlic, crushed 1 Bay leaf 1/2 ts Cumin seeds Salt 1 sm Green pepper, chopped rosemary leaves and parsley Cut out the eyes and mouth of the octopus. Remove the ink sac and internal bone. Cut off the tough points in the tentacles. Put each octopus on a board and beat them well to break the fibers and make the meat more tender. Wash them in running water until they are very white; do not dry but put them in an earthen- ware dish and season with oil, flavored with garlic, bay leaf and cumin seeds. Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string. Put the dish over a very low heat between 1 and 2 hours, according to the size of the octopus. When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley. Serve in a tureen. From "Feast of Italy", translated from the Italian edition published by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco. Thomas Crowell, New York. ISBN 0-690-00059-6 It doesn't make reference to it in the text, but in the pictures of both these dishes, it shows one or two largish octopi garnished with reseattes of baby octopi tentacles. I imagine you'd do quite well using the 'baby' octopi like those I see sold around here in the supermarkets, or even with squid. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucidati Categories: Cookies, Italian Servings: 48 MMMMM-----------------------------FILLING---------------------------------- 2 c Dried figs 1/4 c Yellow raisins 1/4 c Currants or dark raisins 1/4 c Candied orange peel 1/4 c Toasted, sliced almonds 1/4 c Toasted pine nuts 2 oz Bittersweet chocolate - chopped 1/3 c Apricot preserves 1/4 c Dark rum 1 ts Instant espresso coffee 1/2 ts Cinnamon 1/4 ts Ground cloves MMMMM------------------------------DOUGH----------------------------------- 3 1/3 c Flour 1 c Sugar 1 ts Baking powder 12 tb Lard or butter 2 Eggs 1/3 c Milk MMMMM---------------------EGG WASH FOR ASSEMBLING-------------------------- 1 Egg 1 pn Salt Confectioners' sugar The name of these filled pastries is Cucidati, which is Sicilian for Buccellati, or "little bracelets." FOR THE FILLING: Stem the figs and quarter them. Place in a bowl and cover with boiling water; steep 10 minutes. Drain and chop coarsely in the food processor. Combine with remaining ingredients. To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days. FOR THE DOUGH: Combine the flour, sugar and baking powder in a bowl and stir to mix. Rub in the lard or butter finely, leaving the mixture powdery. Beat the eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough. Turn the dough out on a lightly floured surface and knead lightly a few times. Wrap the dough in plastic and chill. Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long. Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide. Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough. Bring up the dough around the filling and pinch to seal. Turn the filled sausage of dough over so that the seam is on the bottom and cut it into 3 1/2- to 4-inch lengths. Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage. Pull and twist gently, holding the sausage at each end to open the slashes. Transfer the Cucidati as they are formed to paper- lined cookie sheets, curving them into wide horseshoe shapes. Make an egg wash by beating the egg and salt together with a fork until it is loose. Paint each shape with the egg wash. Bake the Cucidati in a preheated 350F oven about 20 minutes, or until they are a light golden color. Cool, dust with confectioners' sugar and store the Cucidati in tins, between layers of wax paper. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber and Yogurt Dip Categories: Russian, Dips Servings: 4 1 1/2 c Plain Low Fat Yogurt 1/3 c Sour Cream 2 lg Cloves Garlic; Minced 2 md Cucumbers; Peeled, Grated, -And Squeezed Dry In Paper -Towels 2 tb Fresh Mint; Chopped 1 tb Fresh Cilantro; Chopped 1 1/2 ts Olive Oil MMMMM-----------------------------GARNISH---------------------------------- Whole Mint Leaves Sumakh; (Optional) Toasted Pita Triangles In a serving bowl, combine the yogurt, sour cream, garlic, cucumbers, mint, cilantro and oil. Cover and refrigerate for 6 to 8 hours to allow the flavors to settle. Before serving, garnish with mint leaves and sumakh, if available. Accompany this dip with toasted pita triangles. Makes about 2 1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber and Potato Soup Categories: Soups, German, Potatoes Servings: 4 1 Cucumber 4 Potatoes Peeled And Diced 1 ts Salt 2 c Cold Water 1/4 ts White Pepper 1 c Heavy Cream 1/2 c Milk 1 Green Onion, Grated 1 ts Dillweed 1 tb Chopped Fresh Dill Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cucumber Relish Salad Categories: Salads, German Servings: 4 2 md Cucumber 1 1/2 tb Sugar 1 1/2 tb Cider Vinegar 1/2 ts Salt 1/8 ts Pepper 1/2 c Sour Cream 1 tb Parsley, Fresh, Minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Cabbage Categories: Tanzania, Vegetables Servings: 6 1 lg Onion; finely chopped 6 tb Oil 1 lg Tomato; sliced 2 ts Cumin, ground 1/2 ts Tumeric 2 Carrots; sliced in rounds 1 md Cabbage; finely sliced 1 Green bell pepper; chopped 1/2 c -Water -salt and pepper In a large shallow pan with a lid, saute the onion in the oil over a moderate heat until it is lightly browned. Now add the tomato, salt, spices and continue to cook for 2-3 minutes, stirring frequently. Next put in the carrots and cook for 5 minutes. Then add the cabbage and bell pepper and mix well. Pour in the water, cover the pan and simmer until all the liquid is absorbed and the vegetables are cooked. Serves: 6-8 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curried Stew Categories: African, Stews, Beef Servings: 4 Stephen Ceideburg 2 tb Peanut or other vegetable -oil 1 1/3 lb Bottom round steak, cut into -1/2-inch cubes 1/2 lg Onion, finely chopped 2 lg Tomatoes, cored, chopped 1/2 ts Salt 1 ts Strong sweet curry powder, -or to taste Red pepper flakes Heat the oil in a skillet; add meat cubes and sear, turning to brown on all sides . Add onion and tomatoes. Cook over high heat until tomatoes release their juices. Add salt and curry powder and simmer until meat is tender. Add water if stew gets so dry it might burn. Place pepper flakes in a small bowl and pass at the table. Serves 4. PER SERVING: 200 calories, 18 g protein, 7 g carbohydrate, 12 g fat (3 g saturated), 45 mg cholesterol 320 mg sodium, 2 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Curry-Soup Categories: Soups, Fish, German Servings: 6 1 lg Onion 1 oz Butter 6 ts Curry 2 ts Flour 2 1/8 c Chicken-Stock 12 oz Mushrooms 3 1/2 oz Peas 1 1/4 lb Mixed Seafood (as available) 8 oz Asparargus, canned, w/water 1 c Cream Paprika + Pepper to taste Cut onion in rings and give into a pot with the butter and the sliced mushrooms. Heat up and stirr til onion clears. Add curry, flour, stock, mushrooms, seafood (I prefere mussels and shrimps) and peas. Cook for 5 min. Add asparargus w/ the canned water. Let cook for another 3 min. Add cream, paprika and pepper. Let rest about 5 min at little heat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cuscusu Di Pistachi Categories: Desserts, Italian Servings: 10 MMMMM-----------------------FOR SEALING THE PAN---------------------------- 1 c All-purpose flour 1/2 c Water MMMMM-----------------------------COUSCOUS---------------------------------- 1 c Couscous, not instant 3 c Water MMMMM---------------------FLAVORING & 2ND STEAMING-------------------------- 1 tb Water 1/2 ts Salt 1 1/2 c Shelled green pistachios - unsalted and very green 1 ts Almond extract 1 ts Cinnamon 1/4 c Almond oil -=OR=- Mild vegetable oil MMMMM----------------------------FINISHING--------------------------------- 1/2 c Sugar 2 tb Water 1/4 c Confectioners' sugar 1 oz Semisweet chocolate - finely grated Candied cherries -=OR=- Other Candied Fruit - (to garnish) Couscous is normally a savory dish found in Morocco. This unusual dessert version is the specialty of a small convent in Sicily. FIRST PREPARE THE PAN for steaming the couscous: For the sealing dough, mix the flour and water together in a bowl and scrape onto a floured work surface. Knead briefly to form a rough, sticky dough, adding a tablespoon or 2 of flour if necessary. Roll into a rope as long as the circumference of the bottom pan and apply the dough to the rim of the pan. Add water to the pan so that the water is below the bottom of the couscousiere or colander and press the couscousiere into place. Bring the water to a boil on high heat, until steam is escaping freely through the perforations, then lower to a simmer, so that the steam escapes very gently. While the water is coming to a boil, prepare the couscous to be cooked: Place the grain in a bowl and add the water. Swish the water through the grain with the fingers of one hand splayed apart, "raking" through it. Tilt the bowl and drain away excess water. Set aside for 5 minutes. Line the couscousiere with a dampened napkin or cheesecloth and add the grain. Cover and steam 15 minutes. While the grain is cooking, prepare the flavoring. Half fill a saucepan with water and add the pistachios. Bring to a boil; drain in a strainer. Pour the pistachios onto a towel, fold the towel over them and rub to loosen skins. Separate pistachios from skins, going over them carefully. Combine the freshly blanched pistachios, extract and cinnamon in a food processor bowl and process for 2-3 minutes, until very finely ground and starting to become pasty. Add the oil, 1 tablespoon at a time, and continue processing mixture to a smooth paste, stopping the machine and scraping the inside of the bowl 3-or-4 times. Reserve pistachio paste. After the couscous has steamed 15 minutes, remove it from the couscousiere in the cheesecloth and put it in a large, non-reactive roasting pan. Spread it out with a fork and let cool. Combine the salt and water and work it into the cooled couscous, raking it through with 1 hand. Add the pistachio paste in 3-or-4 additions, working it in by rubbing it and the couscous together with the fingertips. Return the water in the bottom pan to a simmer, and line the couscousiere again with the dampened cheesecloth. Add the seasoned couscous to the couscousiere, cover and steam 15 minutes. Remove the couscous to the roasting pan, spread out with a fork, without compressing the mixture, and leave uncovered until cool. To finish the couscous, bring the sugar and water to a boil, stirring to dissolve all sugar granules, and cool the syrup. Work the cooled couscous between the palms of the hands again to separate the grains and toss in the syrup in 5-or-6 additions, fluffing the couscous with a fork. Allow the couscous to dry uncovered, several hours, in a cool place, fluffing it with a fork occasionally, until all the grains are separate. For advance preparation, cover tightly with plastic wrap and refrigerate up to several days. To serve, fluff up with a fork so the grains separate well and mound the couscous on a platter. Sprinkle the couscous evenly with the grated chocolate, then the confectioners' sugar. Decorate with no more than 5-or-6 pieces of the candied fruit. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cuttlefish With Spinach Categories: Greek, Seafood, Main dish Servings: 6 Karen Mintzias 750 g Cuttlefish or squid 1/3 c Olive oil Water Salt Freshly ground black pepper 750 g Spinach 1 c Chopped spring onions 1/2 Lemon (juice only) Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for this dish, though either may be used. Cleaning cuttlefish can be a rather messy business as these marine molluscs have an ink sac from which the pigment sepia is obtained. The sac ruptures easily and is usually ruptured by the time you purchase them, so don't be put off by their colour - the ink rinses off easily. Rinse cuttlefish or squid and remove head, attached tentacles and intestines; discard intestines. Pull out cuttle bone or fine transparent bone if squid is being prepared. Pull off fine skin and rinse. Remove eyes and beak from head, leave head attached to tentacles and pull or rub off skin from tentacles, or as much skin as will easily come off. Slice hood or body into strips. If squid are large, slice head and tentacles - cuttlefish tentacles are usually small and these are left intact. Place prepared cuttlefish or squid in pan and set on medium heat. Cover and cook for 15 minutes in its own juice. Add half the oil, just enough water to cover, and salt and pepper to taste, cover and simmer gently for 45 minutes or until tender. Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves and stalks coarsely. Heat remaining oil in a separate pan and gently fry spring onion until soft, add spinach and stir over heat until it wilts. Add spinach mixture to cuttlefish or squid with lemon juice and adjust seasonings with salt and pepper. Cover and simmer for further 10-15 minutes. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Czechoslovakia Pastry Bars Categories: Desserts, Czech Servings: 42 12 oz Butter or Margarine, soften 1 1/4 c Sugar 2 Eggs 1 ts Vanilla 1 ts Salt 3 3/4 c Flour, divided 1 c Chopped Walnuts 12 oz Raspberry Perserves or Jam Cream butter and sugar until fluffy. Beat in eggs and vanilla, mix well. Mix salt and 3/ cups flour together. Spread 3/4 of the batter in a greased 11x17 jelly roll pan. Spread with jam, sprinkle nuts over all. Combine remaining / cup of dough and crumble. Sprinkle over the top. Bake in a preheated 350oF for 35 minutes. Cool and cut into 3/ dozen bars. Source: "The Yankee Kitchen" 03-18-93 (#6) [Ileen] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Czechoslovakian Potato Dumplings Categories: Potatoes, Czech Servings: 1 6 md Potatoes 1 Egg yolk 1 1/2 ts Salt 1/2 All-purpose flour 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) v7.07 Title: Dad's Kaluski Categories: Polish, Potatoes Servings: 6 4 c Flour 4 c Mashed Potatoes 1 tb Salt 4 Eggs MMMMM---------------------------ONION SAUCE-------------------------------- 1 lg Onion 4 tb Butter Salt Pepper This recipe is approximate. One of the controlling factors is the amount of leftover mashed potatoes you have----- Besides, Dad never did write this one down! KALUSKI: Blend flour and salt. Make a well with the flour. Mix in the eggs, thoroughly, one at a time. Add the mashed potatoes. You should have a dough that is not quite as stiff as a noodle dough. Add a little water, if necessary, to thin it out. Roll the dough into long strands, about 1 inch in diameter. Cut into sections about 1 1/2 inches long. Gently add to a large pot of boiling water. Do not add too many, nor add them too fast. You want to keep the water boiling. They are down when they start to float. Remove the floaters to a bowl, and continue till you finish off the dough pieces. ONION SAUCE: Melt butter in pan. Add coarsely sliced/diced onion. Saute to taste. I like them just transparent, Dad liked them browned, almost burnt. Salt and pepper, to taste. SERVE: You've got a few options, here--- A: Pour Onion Sauce over the whole batch B: Serve each separately, for the whiners who don't like onions. Plain butter works out, just fine. C: As a side dish, they are great with meat gravy LEFTOVERS: Should you be fortunate to have some left over, just place in the refrigerator. They are ok, cold, but just reheat in a frying pan. They heat more evenly if you slice the kaluski into somewhat smaller pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Daetscher Categories: German, Edit Servings: 1 15 g Yeast 500 g Flour 125 g Butter- or lard-schmaltz 200 g Potatoes, boiled, skinned 50 g Butter 5 tb Dairy sour cream Salt to taste Caraway seeds to taste Milk (a little) Crumble the yeast and mix with the luke warm milk and a little flour to form a preliminary dough. Let it rest for 30 minutes. In the meantime, grind the potatoes. Combine with the preliminary dough, the schmaltz and the rest of the flour. Roll out this dough to thin, plate sized rounds. Place on a greased baking sheet, spread butter and sour cream on top, sprinkle with salt and caraway seeds. Bake at 225 degrees Celsius until golden brown. Serve at once. Is usually accompanied by a good Franconian wine or dark beer. From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980, ISBN 3 8003 0147 4; translated for you by Volkhart Baumgaertner MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dagwood Italiano Categories: Lamb, Italian Servings: 4 1 Bell pepper, red 1 Bell pepper, green 1 1/2 ts Olive oil, divided 1 ts Rosemary, fresh choped Or 1/4 ts Dried crushed 1 Garlic, clove, minced 1 tb Red wine or broth 12 oz Lamb, bonles,loin,sirloin 4 French Bread 5"length 1/2 c Mozzerela,low fat,grated 1/4 c Parmesan cheese Roast red and green bell peppers in preheated 400*F oven 20-25 minutes. or until skins are slightly charred and shriveled. Remove from oven, transfer to plate, wrap with plastic wrap and let stand 10 minutes. Remove peppers from plastic, peel off skin remove seeds and cut into strips. Set aside. In large bowl combine rosemary, 1/2 teaspoon of the olive oil, garlic and wine or broth; add lamb and marinate 1 hour. Heat remaining oil in large nonstick skillet. Add lamb and sear on all sides. Place lamb on rack in shallow roasting pan. Insert meat thermometer in center part of lamb ond roast in preheated 375*F. oven to internal temp of 140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 minutes. To construct sandwiches thinly slice lamb and arrange on four of the bread halves, alternating with red and green pepper strips. Top with mazzarella and Parmazon cheese. Pace under broiler until cheeses melt, bubble and turn light brown. Add top halves of bread and serve calories 344 protien 30g, carbohydrates 32g, fat 10g, fiber 1g, cholesterole 78mg, sodium 360mg From Modern Maturity Jun-July 92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dampfnudle (Yeast Dumplings) Categories: German Servings: 4 500 g Flour (4 1/2 cups less 1 -Tbsp) 1/4 l Milk (1 cup plus 1 Tbsp) 40 g [fresh] yeast (1.4 oz) 1 ds Salt 150 g Butter OR, better yet, -clarified butter (2/3 cup) 1 To 2 eggs Heat the milk a bit and then dissolve the yeast in it. Make a well in the flour, and pour the yeast mixture into it. Let rest for 1/2 hour. Then, add the remaining milk and the salt, and knead well. Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour. Cut off fist size pieces, and - on a floured pastry board - let these pieces rise one more time, for another 15 minutes. In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch. Add the dumplings, arranged in one layer, touching each other. Put a lid on the pot, and additionally seal the edges - where the lid rests on the pot - with damp cloths in order to keep the steam inside. Bake at low heat. The dumplings should be done in about 20 minutes, and have the highly desirable 'Schuepet' (hard, brown crust) on the bottom. 'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce. Variation: DAMPFNUDLE IN DER SCHLEIFERBRUEH* (Steamed Dumplings in Thin Gravy): Prepare as for regular 'Dampfnudle', but prior to arranging them in the pot, thoroughly dust the bottom of each dumpling with flour. During the steaming process, the flour and water will form a whitish gravy that is called 'Schleiferbrueh'. [*Note: In the olden days, scissors-and-knife grinders would go from house to house, wheeling a little cart with a round, treadle-operated whetstone. The bottom of the whetstone would be in a bit of water, which - with the treadle turning the stone - would keep the grinding surface wet. As the grinder sharpened knives and scissors, a bit of the whetstone would wear off, and this somewhat cloudy water was the original application of the term 'Schleiferbrueh'. K.B.] Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Damson Cheese (Zwetschgenmus) Categories: German Servings: 6 5 lb Plums 1 c Water Pit the damsons and mince them (or put them through the meat grinder or puree in the blender or food processor), retaining as much of the juice as possible. Add a little water to the minced damsons and the juice and slowly bring to a boil' reduce the fruit pulp over low heat for several hours, but do not stir or the damson pulp is quite likely to scorch on the bottom. When the pulp has thickened somewhat, it will have to be stirred - continuously - for several hours, until it is literally thick enough that a spoon will stand up in it. It may sputter and bubble during this stage. (In former days, it was usual for several families to convene in the village washhouse for a cooperatove 'Zwetschgenmus' cooking session, with story-telling and other impromptu entertainments to give encouragement to the stirrers.) When the damson cheese has sufficiently thickened, transfer it to stoneware crocks and bake in the oven until a dry crust has formed on top. The damson cheese will keep better if a piece of parchment paper that has been soaked in rum is placed on top of this crust before the crock is sealed with plastic wrap (formerly a piece of linen or parchment was used). A good imported product is available on the American market under the name of 'Pflaumenmus' (pronounced Flaumenmoose). From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Danish Hash with Fried Eggs (Biksemad) Categories: Beef, Eggs, Danish Servings: 2 1/2 c Butter or margarine 2 lg Onions, finely chopped 2 c Peeled cooked potatoes, -cut in 1/2 inch cubes 3 c Cooked lean beef, cut -in 1/2 inch cubes 1/4 c Regular strength beef -broth 1 ts Worcestershire Sauce 1/2 ts Salt 1/8 ts Pepper 4 Eggs Butter lettuce and -cherry tomatoes for -garnish Coarse (kosher-style) -salt (optional) In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings. Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potato hash. It makes a delightful entree for a casual supper or brunch. From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co., Menlo Park, California. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Danish Pastry - Dansk Wienerbrod Categories: Danish, Desserts Servings: 6 4 c Flour 1 ts Salt 1/4 c Sugar 2 1/4 oz Yeast cakes 1 c Milk 1 Egg 1 1/2 c Butter Sift flour and mix with sugar and salt. Mix yeast with a little cold milk. Add this, the rest of the milk and the beaten egg to flour and sugar. Beat well until smooth with a wooden spoon. Roll out the dough on baking board to 1 finger thickness. Spread small pieces of butter on 2/3. of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough. Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times. Leave in cold place 1/2 hour. This is the dough with which many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cold place to rise for 15-20 min., then brush with egg white and bake in a fast oven until golden brown. Cocks' Combs (Hanekamme). Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4" x 4". Place filling across middle and fold over. Press the edges firmly together and make 4-5 deep slashes in this side. Let rise, brush with egg white and spread with chopped almonds and sugar. Spandauers. Roll our dough, spread with paste and cut as above. Place filling in middle. Fold corners to the center and press down. After baking drop 1 teaspoon of jelly in the center and spread with frosting of confectioner's sugar and water. Chocolate Buns (Cremeboller). Roll out dough, spread with paste and cut as above. Place filling of vanilla creme in middle, fold corners to center, forming dough as a ball and place upside down on baking sheet. After baking spread with frosting of con- fectioner's sugar, cocoa and water. As filling may be used apple sauce, jelly, prunes, vanilla creme or almond paste: Vanilla Creme. Mix 1 egg yolk, 1 tablespoon sugar, 1 table- spoon flour and 3/4 cup milk and cook until thick. Take off, add 1/2 teaspoon vanilla extract and cool stirring occasionally. Almond Paste. Cream 1/2 cup butter, add 1/4 lb. ground, blanched almonds and 1/2 cup sugar and well until smooth. Another kind of almond paste without butter is made of: 1/4 ]b. almonds, 1/2 cup sugar and 3 egg whites. Work well together until smooth. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Danish Puff Categories: Desserts, Danish Servings: 6 1 c Flour 1/2 c Butter 2 tb Water DANISH PUFF (Three sections, pastry, puff and frosting) Pastry - Cut flour into shortening, add water, blend til like a pie crust, form on an ungreased cookie sheet into two oblong thin loaves. Puff - 1/2 cup butter 1 cup water 1 tsp almond flavoring 1 cup flour 4 eggs In saucepan, melt butter in water, add flour, cook until mixture forms a ball. Add almond flavoring. Add eggs, one at a time, beating after each addition until smooth and well blended. Spread puff over pastry. Bake at 350 for 60 minutes. Frost with mixture of: 2 cups powdered sugar 1 tsp vanilla 1 tsp almond flavoring 2 Tbls water (about) don't get too thin Top all with slivered toasted almonds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Deep Dish Pizza Categories: Italian, Cheese, Pizza Servings: 4 *INGREDIENTS* 1/2 c Flour 1 ts Baking Powder 8 ts Margarine, Reduced Calorie 2 Egg 2/3 c Cottage Cheese, Lowfat 1/2 c Tomato Sauce 1/2 ts Oregano 1/2 ts Basil 1/4 ts Garlic Powder 4 oz Mozzarella 1 tb Cheese, Romano Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E *DIRECTIONS* Preheat oven to 375 degrees. In a medium bowl, combine flour and baking powder. Add margarine and cut in with a pastry blender or fork until mixture resembles coarse crumbs. In a small bowl, beat eggs and cottage cheese with a fork or whisk until blended. Mixture will be lumpy. Stir into dry ingredients. Place mixture in a 10-inch pie plate that has been sprayed with a non-stick cooking spray. Combine tomato sauce and seasonings. Spread evenly over first mixture, leaving a 1/2 inch border around edges. Sprinkle with cheeses. Bake 20 minutes. Coole 5 minutes before cutting. From: Weight Watchers 1986 Calendar (from Philadelphia region) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Der Gefuellte Schweinebauch (Stuffed Pork Belly) Categories: Pork, German Servings: 4 1 kg Pork belly (raw, not too -fatty) ( a generous 2 lbs) Salt and pepper to taste 1 Yellow turnip [substitute: -carrot] 1 Onion 5 Cloves garlic Stuffing: 100 g Plain breadcrumbs (3 1/2 oz) 1 bn Parsley 100 g Smoked ham, diced (3 1/2 oz) 100 g Ground meat (3 1/2 oz) 1 pn Sugar 1 tb Marjoram 1 Onion, finely chopped, and -sauteed till transparent Salt and pepper to taste Cut a pocket into the pork belly, and lightly season the inside. Combine the stuffing ingredients and mix well. Stuff the pork belly with this mixture, then sew the opening shut with cooking twine. Score the fatty rind with a knife. Rub the pork belly all around with seasonings. Roast, along with the sliced turnip, until crispy. The meat will have to be turned and basted several times. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Diagram For Folding Tyropites Or Spanakopites Categories: Appetizers, Misc, Greek Servings: 1 Karen Mintzias __________ __________ __________ _________ _________ _________ | | | | | | | | | /| | / | | | | | | | | | / | | <------ | | | | | | | | | / | | / | | | | | | |_______| |/__/|\_| |/ | | | | |\ | \ | | | | | | | \ | ----> | | | | | | | /|\ \ | \ | | | | | |__|____\| \| | | |--------/ | | | | / | | | | <------- | @@@ | | / |________| |/ Diagram by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dolma Ici Zeytinyagli (Rice Stuffing for Vegetables) Categories: Turkish, Vegetarian Servings: 1 1/2 lb Long grained rice 1/2 c Olive oil 1 c Water 1 Large tomato 1 Medium onion Few sprigs dill & parsley 1 oz Pine nuts (pignoli) 1 ts Sugar (more to taste) 1 pn Thyme Salt and pepper 1 oz Currants This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish. Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear. Heat the olive oil in a deep pot and fry the onion until it becomes soft. Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes. Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid (after insides are scooped out and sprinkled w/ salt). Pour around them enough water to come half-way up their sides. Bake in a 350 oven for 45 min. or until they are well cooked through & soft, but have not lost their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of peppers. Recipe from "Home Book of Turkish Cookery" by Venice Lamb. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dolmadakia (Stuffed Grapeleaves with Rice) Categories: Appetizers, Greek, Vegetarian Servings: 75 16 oz Grape leaves 3/4 c Extra virgin olive oil 3 Onions; more if desired (shredded or minced finely) 1 3/4 c Rice 1 Lemon, juiced - or more, to taste Dill; very finely chopped 1 3/4 c -Hot water 3/4 ts Salt 1/4 ts Pepper Sautee the onion with half the oil. Add the rice and let cook for a few minutes. Add the dill, the hot water and salt and pepper. Boil for about 5 minutes. Let it cool. Steam the grape leaves and rinse with plenty of water in a collander. Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. You want to wrap the rice very tightly. You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes. You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes. Serve then cold, with strained yogurt or taramosalata. Enjoy. Georgios Posted by: rika@informix.com (Rika Tsitsinia) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dolmades Yialandzi (Stuffed Grapevine Leaves) Categories: Greek, Appetizers, Vegetarian Servings: 60 Karen Mintzias 3/4 c Olive oil 1/2 sm Onion; chopped 8 Scallions; chopped fine 2 lg Garlic cloves; chopped 1 c Raw long-grain rice 1 bn Fresh dill; chopped 1/2 bn Fresh parsley; chopped 1 1/2 Lemons (or more), juice only Salt & freshly ground pepper 1 c Hot water 1 lb Jar grapevine leaves Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool. Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the "dolma", seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree. Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so. Source: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dolmas (Greek Stuffed Grape Leaves) Categories: Greek, Rice, Appetizers Servings: 50 1 c Long-grain white rice 1 c Plus 3 Tbsp olive oil 1 c Finely chopped yellow onion 3 Green onions, including -green tops, finely chopped 1/4 c Minced fresh parsley 2 tb Minced fresh mint 1/2 c Pine nuts 1 ts Ground cinnamon 1/2 ts Ground allspice 1/2 ts Salt 1/4 ts Freshly ground black pepper 16 oz Jar grape leaves Servings: makes about 50 dolmas Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice About 1 cup homemade chicken stock, canned chicken broth, or water, heated Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature. Source: Rice by James McNair Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Domates Dolmast Categories: Vegetables, Greek Servings: 4 4 md Tomatoes 1 tb Plus 1 tsp. olive or -vegetable oil, divided 1/2 c Diced onion 1 Garlic clove, minced 1/4 c Dried currants 1 ts Salt 1/8 ts Pepper 1 c Cooked long-grain rice (hot) 1 oz Pignolias (pine nuts), -lightly toasted 1 tb Each chopped fresh Italian -(flat-leaf), parsley, and -mint 2 ts Sunflower seed 1 tb Plain dried bread crumbs Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek: Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Discard seeds from tomato pulp; reserve liquid. Chop pulp and set aside. In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden. Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed. Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon 1/4 rice mixture into each tomato and top each with reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Domates Yemistes (Stuffed Tomatoes) Categories: Greek, Main dish Servings: 6 Karen Mintzias 12 Firm, ripe tomatoes Salt Granulated sugar 3 tb Olive oil or butter 1 md Onion; finely chopped 2 Garlic cloves; chopped 1/4 c Chopped fresh parsley 1/2 lb Lean lamb or veal, ground 1/4 c Dry white wine 1/4 c Water 6 tb Raw long-grain white rice Tomato juice (if necessary) Freshly ground pepper 2 Sprigs fresh mint or basil 1 pn Grated nutmeg Wash the tomatoes, then turn each stem-side down, and with a sharp knife carefully cut the end now up to make an opening or "cap" being careful not to detach the cap entirely. With a small spoon, carefully, without breaking the outer skin of the tomatoes, scoop the pulp into a bowl. Place the tomato shells in a baking-serving dish large enough to support them touching. Sprinkle the inside of the shells with salt and sugar. Meanwhile, prepare the stuffing. Heat the oil in a heavy skillet and add the onions. Cook over moderate heat until soft and transparent, then add the garlic and parsley, and blend. Add the meat, mashing with a fork, then add the wine and water, cover, and simmer for a few minutes. Add the rice and tomato pulp and stir. (Tomato juice may be added if necessary, since the mixture should provide enough liquid for the rice to absorb.) Cover the skillet and simmer about 7 minutes, then add salt, pepper, mint or basil, and nutmeg. Taste for seasoning. Remove from heat, and fill the tomatoes up about two-thirds of the way with the stuffing and liquid. Cover with tomato caps, brush with oil. Bake in a moderate oven (350 F) until the rice is tender (approximately 50 minutes to 1 hour), basting inside the tomatoes with liquid released by them. Serve warm. Note: For Tomatoes stuffed with Rice, use 1 1/4 cups raw long-grain white rice instead of the meat and rice in the above recipe, eliminate the wine, and include with the other seasonings a few tablespoons each of black raisins and 2 tablespoons pine nuts, if desired. Rice in baked stuffed dishes takes much longer to cook then over a burner. Stuffed green peppers, also popular in Greece, can be made the same way with an entirely different flavor. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dovi (Peanut Butter Stew) Categories: African, Stews Servings: 4 Stephen Ceideburg 2 tb Butter 2 md Onions, finely chopped 2 Garlic cloves, finely sliced -an crushed 1 ts Salt 1/2 ts Pepper 1 Chile pepper, seeded, minced 1 Chicken, cut in serving -pieces 2 Green bell peppers, cored, -seeded, chopped 3 To 4 tomatoes, cored, -coarser chopped 2 c Water 6 tb Smooth peanut butter 1/2 lb Spinach Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally, until chicken browns on all sides. Mash tomatoes with a fork an mix them into the stew, along with the water. Reduce heat, cover, and simmer 10 minutes. Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is well done Wash spinach. Place in a pot, cover, and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew. Serves 4 to 6. PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat (8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dr. Oetker's Sauerbraten Categories: Beef, German Servings: 6 2 lb Beef, roasting 1 Onion 4 Peppercorns 2 Cloves 1 Bay leaf, small 1 c Vinegar 2 1/3 c ;Water 4 tb Shortening Salt Gingersnaps; crumbled Cornstarch Calories per serving: 550 Fat grams per serving: 36 Approx. Cook Time: 2:00 Peel the onion and slice into thin rings. Wash beef, drain it well, and put in an earthenware bowl with the onion, peppercorns, cloves, bay leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the meat to marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding additional vinegar and water as needed to keep the meat covered. Once the marinating is complete, remove the meat and dry it. In a pot, heat the shortening. Brown the meat on all sides and salt it to taste. Carefully add 1 cup hot water from the side of the pot and crumbled ginger snaps. Leave the pot to simmer gently with the lid on. Turn the meat from time to time, adding water if necessary. The will be about 1 1/2 hours. When the meat is ready, serve it with the gravy in which it has been cooked thickened with a bit of corn starch if necessary. This is very good with dumplings. --- per Mike Avery MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dr. Oetker's Rouladen Categories: Beef, German Servings: 4 8 Beef, thin slices 1 ts Cornstarch Mustard, prepared 1 ts Paprika 4 oz Bacon, uncooked; diced 1 c Tomato puree 1/2 c Onion; diced 1 tb Lemon juice 8 tb Oil Sour cream; (optional) 1 c ;Water, boiling Creme fraiche; (optional) Cut thin slices of roasting beef to around 4 x 6 inches off a roast. It is best to cut the meat WITH the grain of the meat, so the slices will hold together. Pound the slices lightly to flatten and tenderize them. Brush lightly with prepared mustard. Then sprinkle the slices with salt and freshly ground black pepper to taste. In a small bowl mix together the diced bacon and diced onions. Spread the mixture on the meat slices. Then, starting at the narrow end, roll up the meat slices and secure them with skewers, toothpicks, or string. Heat the oil in a heavy pot. Brown the rolls well in the oil. Add about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise gently until done, about 2 to 2-1/2 hours. Add water as needed to keep level fairly constant. When the meat is cooked, remove the rolls to a hot plate and thicken the gravy with corn starch and season to taste. The sauce may be seasoned with paprika, tomato puree, lemon juice, sour cream, and/or creme fraiche. Serve this with a potato or pasta dish. --- per Mike Avery MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Drop Donuts Categories: Desserts, Cakes, German Servings: 10 1/4 c Butter, Softened 1 c Sugar 2 lg Egg Yolks, Beaten 1 lg Egg, Whole, Beaten 4 c Flour, Unbleached 2 ts Baking Powder 1/4 ts Nutmeg 1/2 ts Baking Soda 3/4 c Butter OR Sour Milk Confectioners' Sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375°F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Drop Noodles - Zlicni Rezanci Categories: Slovenian, Pasta Servings: 6 INGREDIENTS 1 Egg 1/2 ts Salt 2 tb Water 1/4 c Flour DIRECTIONS Beat egg well and add salt and water. Add flour and beat well to make a batter that can be dropped from a teaspoon into boiling broth. Simmer for 10 minutes. VARIATIONS Grandma will sometimes lightly fry these with butter and combine with green beans. She also uses these when making soup. Be sure to reduce the heat to a simmer when cooking or the noodles will break up. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dry Salt Cure for a 14-Lb Ham Categories: Pork, British Servings: 6 1 Ham (English hams weigh -roughly 14 to 20 lbs) 1 oz Brown sugar 1/2 oz Saltpeter (from the -drugstore) 2 lb Rough salt The same method may be used for bacon. A leg of pork severed from the whole side is called a ham. When the leg is left attached to the side, and severed only after the cure, it is called a gammon. You will need a salting pan. Leave the ham unskinned. Rub in the sugar and the saltpeter first, paying particular attention to the bone ends. Then rub on half the salt and put the ham to rest on slats in a slating trough (best if it has a channel for the brine to drain out). Rub in the rest of the salt at the end of a week. Leave the ham to take the salt for a total of 3 weeks (depending on the size of the ham), turning regularly. Then hang the ham to dry in a draft of warm air for a day or two. If you would like to smoke your own, you will need a barrel smoker or a smoking shed. Light the fire with kindling first, then feed it with beech, birch, or oak sawdust. Smoke over the open end of a smoker barrel. Keep the fire smoldering constantly - it is not good for the cure to allow changes in temperature. Twenty-four hours in the smoke shoudl suffice for a ham; 6 hours is enough for a side of bacon. York hams are then hung to mature for 2 to 3 months in a tgemperature and humidity controlled room. Time: 3 weeks plus. From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dublin Lawyer (Irish) Categories: Fish, Irish Servings: 6 1 Fresh lobster/about 2 1/2 lb 3 tb Butter 4 tb Irish whiskey 150 ml Cream 1 Salt and pepper Directions: The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot. ~- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Almond Bars Categories: Desserts, Cookies, Dutch Servings: 50 1/2 c Butter 1/2 c Sugar 1 Egg 1 Egg yolk 1 c Cake flour, sifted 1 c Sugar 1 c Almond paste or filling 2 Egg yolks 1/2 Lemon; juice of 3 Egg whites, stiffly beaten 1 ts Vanilla 1/2 c Coconut, flaked Cream butter and 1/2 cup sugar until light and fluffy. Add one egg plus one egg yolk and cake flour. Beat until well blended. Spread in a 13" x 9" x 2" pan. Bake at 400 degrees for 10 minutes. Mix sugar, almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake at 325 degrees for 30 minutes. Cool and cut into bars. Source: Pink Parsley, Rockford Memorial Hospital Auxiliary (Rockford IL) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Butter Cake Categories: Dutch, Cakes, Breads, Entertain Servings: 6 2/3 c Butter 1 c Sugar 1 ts Almond extract 1 Egg, beaten 1 1/2 c All purpose flour 1/2 ts Baking powder TOPPING: 1 Egg 1 tb Milk sliced almonds In bowl, cream butter and sugar. Add almond extract; blend in egg. Mix flour and baking powder; add to butter mixture. Stir dough with fork until smooth. Spread dough in greased 8 inch square cake pan. TOPPING: In bowl, beat egg and milk; brush over dough. Top with almonds. Bake in 350F oven for 30 minutes or until golden brown. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Cookies Categories: Cookies, Dutch Servings: 48 2 c All-purpose flour 1/8 ts Salt 1 c Butter or margarine 1 c Brown sugar 1 ts Vanilla 1 Egg yolk 1 Egg white; slightly beaten 1/4 c Sugar 1/2 ts Cinnamon; ground 3/4 c Almonds; sliced Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add brown sugar and vanilla; beat until fluffy. Add egg yolk; beat until well combined. Stir dry ingredients into sugar mixture, mixing well Pat batter evenly in a ungreased 15 x 10 x 1" baking pan. Brush top with beaten egg white. Combine sugar and cinnamon; sprinkle evenly over top. Sprinkle almonds over all. Bake in 350 degree oven for 15 to 18 minutes or until light brown. Cut into 1 1/2" diamonds while warm. Cool in pan. Remove from pan with spatula. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Leek Soup Categories: Dutch, Soups Servings: 8 3/4 c Whole wheat flour 2 Cubes bouillon 2 qt Water 1 c Milk 1/8 ts Ground mace 5 Leeks 1/4 c Whipping cream 2 c Shredded Edam or Gouda -cheese Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer for 10 minutes. Add leeks and cream; simmer for 10 minutes. Serve cheese with soup at the table. Serves 8. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Pot Pie Categories: Penn-dutch, Casserole, Potatoes Servings: 1 3 Egg 1 tb Butter, Melted 1/2 c Milk 1/2 c Cream 1 ts Soda 3 c Flour 1/2 ts Salt Potato Parsley, Minced Butter Beat eggs, add milk, cream, soda, salt and melted butter. Mix well. Gradually add flour until dough is stiff enough to roll. (May require up to 4 cups). Roll on floured board and line a cooking kettle with the dough. Place a large piece of butter in bottom of kettle and add peeled and quartered potatoes alternately with small pieces of the dough. The top layer should be potatoes. Sprinkle with salt, pepper and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350°F about 3 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dutch Spice Cake Categories: Cakes, Dutch Servings: 10 1 1/2 c Flour, all purpose 1 tb Cinnamon 1 1/2 ts Cloves, ground 1 ts Baking powder 3/4 ts Nutmeg 3/4 c Brown sugar, packed 1/2 c Butter; cold 1/2 c Milk; approx. 10 Almonds, whole MMMMM-----------------------------FILLING---------------------------------- 3/4 c Almonds; finely ground 1/2 c Sugar, granulated 1 Egg; beaten 1/2 ts Lemon rind; grated Elizabeth Baston, Toronto, Ontario First prize Desserts "My mother used to make this Dutch almond-filled spice cake for special occasions and always at Christmas time. When my grandmother, Oma, would visit us from Holland, she would expect it with her coffee. Once, when i went to Holland, for a visit, my aunt served me some, but it just didn't taste as good as the one at Oma's house. I was told my aunt's cake was store bought. My mother passed Oma's recipe on to me, and now i carry on the tradition." FILLING: Blend together ground almonds, sugar, 2 Tbsp egg and lemon rind. Set aside. CAKE: In a bowl, sift together flour, cinnamon, ground cloves, baking powder and nutmeg.; stir in brown sugar. Using a pastry blender or two knives, cut in butter until mixture ressembles coarse crumbs. mix in milk just until ball forms, adding up to 1 Tbsp more if necessary. On a lightly floured surface, knead two or three times or just until dough holds together. Divide dough in half. Press half into bottom of 8 inch springform pan. With wt fingers, spread filling over dough to within 1/4 inch of sides. Between waxed paper, roll out remaining dough to 8 inch circle. remove top sheet of paper; invert onto almond paste and peel away paper. brush with remaining egg. Press whole almonds around edges. Bake in 350F oven for 35 to 40 minutes or until deep golden brown and almonds are toasted. Let cool in pan on rack for 10 minutes. remove sides of pan,;let cool completely. transfer to serving platter. SERVES: 10 SOURCE: Heritage Recipe Contest, Canadian Living Magazine to celebrate Canada's 125 the birthday posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Duxelles Categories: Sauces, Italian, Entertain Servings: 1 1/2 lb Mushrooms 1 md Onion; cut in eighths 1 tb Butter 1/2 ts Thyme Salt and pepper; to taste Duxelles are a basic ingredient that are used in many other recipes, such as stuffing for roast chickens, filling for ravioli or a base for sauces. PLACE MUSHROOMS AND ONION in a food processor and puree. Melt the butter on a skillet and add the puree, thyme, salt and pepper. Cook, stirring occasionally, until the mixture is completely dried out. Let cool before stuffing the caps. Makes 1/2 Cup MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Chicken Cacciatore Categories: Italian, Poultry Servings: 8 1/4 c Olive Oil 1/2 ts Crushed Red Pepper 2 lb Boneless Chicken Breasts * 1/2 lb Thickly Sliced Mushrooms Jar Ragu Spaghetti Sauce ** 2 lg Sweet Peppers *** 1 lg Green Pepper **** 3/4 ts Dried Thyme; crushed 2 tb Red Wine Vinegar Hot cooked spaghetti or - linguini * Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Hungarian Soup Categories: Hungarian, Soups, Beef Servings: 8 2 lb Stewing beef 3 tb Butter 1 Onion, chopped 1 Clove garlic, minced 1 tb Paprika 2 cn (10 3/4 oz) tomato soup 9 c Water 1/4 ts Caraway seeds 4 md Carrots, sliced 4 oz Wide noodles 10 oz Frozen cut green beans 1 c Sour cream Using large soup kettle, brown beef on all sides in butter; remove beef and set aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green beans with soup over high heat. Once soup boils, reduce to simmer, cover and continue cooking about 20 minutes. Stir occasionally. Stir in sour cream until blended. Heat, but do not allow to boil. Serves 8. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eccles Cakes Categories: British, Desserts Servings: 16 1 Recipe of Rough Puff Pastry -- preceding recipe Milk and castor sugar -(superfine) to glaze Filling: 1 oz Margarine 1 Level Tablespoon soft brown -sugar 4 oz Currants 2 oz Cut mixed peel 1/2 Level teaspoon mixed spice Preheat oven to 425 degrees - shelf on second runner from top. 1) Make Rough Puff Pastry as in previous recipe 2) To make the filling, melt the margarine in a saucepan, stir in the other filling ingredients and leave to cool. 3) Roll out the pastry fairly thinly on a floured board. Cut into rounds with a well floured 3.1/2 inch cutter. 4) Place a heaped teaspoon of filling in the centre of each round. 5) Damp the edges with water, then gather the outside edge together over the filling and press together at the top to seal. 6) Turn the cakes over so that the sealed ends are underneath. Roll each gently into round flat shapes. 7) Place on a baking sheet. Leave to rest in a cold place for 15 minutes. 8) Make three slits across the top of each. Brush with milk and sprinkle thickly with castor sugar. 9) Bake in the preheated oven for 20 to 25 minutes. Cool on a wire tray Makes 16 Eccles cakes Shared by Sylvia Mease (Cookie Lady) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant and Green Pepper Kugel Categories: Jewish, Vegetables Servings: 8 1 Eggplant,large 1/2 ts Salt 3 tb Olive oil 1 Onion,chopped 1 Green pepper,sweet,chopped 2 tb Pine nuts 2 tb Basil,fresh,chopped 2 Eggs,slightly beaten 1 Matzoh cracker,crumbled 1/2 ts Salt 1/2 ts Pepper 1 tb Margarine 1. Peel eggplant; dice into 2" cubes. Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender. Drain. Mash in large bowl. 2. Meanwhile, heat oil in medium-size skillet over medium heat. Add onion, pepper and pine nuts; cook until tender, about 8 minutes. Add to eggplant in bowl. Stir in basil, eggs, matzoh, salt and pepper. Scrape into greased small casserole. Dot with margarine. 3. Bake in preheated moderate (350'F) oven for 35 minutes to heat through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Italiano Categories: Italian, Vegetables Servings: 4 2 lg Garlic cloves, minced 1 lg Onion, coarsely chopped 1 lg Celery stalk, chopped 1 lg Green pepper, chopped 2 tb Olive oil (or more) 1 c Fresh mushrooms, sliced 1 md Eggplant, sliced 1/4" 1/2 ts Marjoram, dried 1/2 ts Thyme, dried 1 ts Oregano, dried 1 cn Tomatoes, diced (28 oz.) 2 c Mozzarella cheese, grated Salt & pepper to taste *Eggplant should be young, firm, a deep purple and without surface blemishes or scars.* Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add eggplant slices to skillet, stirring well for an additional 5 minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in an oiled shallow casserole (Corning is ideal). Sprinkle cheese over eggplant and place, covered, in a pre-heated oven (350F.) for 20 minutes. Remove cover and bake an additional 10 minutes, until bubbly and golden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Mozzarella Categories: Vegetables, Low-cal, Italian Servings: 9 1/2 c Chopped Green Onion 1/2 c Sliced Mushrooms 1/4 c Water 2 c Spaghetti Sauce 1/2 ts Salt 1 sm Eggplant, Peeled, Sliced 1 Egg White, Slightly Beaten 1 tb Water 1/2 c All-Purpose Flour 1 ts Olive Oil 1 c Low Fat Cottage Cheese 1 c Shredded Mozzarella Cheese * * Low fat, 4 oz. ~------------------------------------------------------------------------- Preheat oven to 350°F. In a large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 cup sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with Mozzarella cheese. Bake uncovered 30 minutes. Let stand 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Manicotti Categories: Italian Servings: 4 1 md Eggplant (1 Lb. About) 2 cl Garlic Sliced 1 Red Bell Pepper 3 lg Plum Tomatoes 1 tb Dried Thyme 1/4 ts Salt 8 Cooked Manicotti Shells Vegetable Cooking Spray 3 c Tightly Packed Fresh Spinach (About 1/4 Lb.) 1/2 c Low Fat Cottage Cheese 1/4 ts Pepper 1 tb Lemon Juice 3 tb Grated Parmesan Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min. Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min. Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Parmigiana Categories: Vegetables, Italian, Vegetarian Servings: 6 2 sm Eggplants; unpeeled -cut into 1/4-in rounds 2 Eggs; lightly beaten 1 1/2 c Bread crumbs 1/2 ts Salt 1/8 ts Pepper 1 Garlic cloves - peeled and halved 3/4 c Olive oil 20 oz Tomatoes, canned 1/3 c Tomato paste 2 tb Minced basil 1 ts Salt 1/8 ts Pepper 1 c Grated Parmesan cheese 1/2 lb Mozzarella cheese - thinly sliced DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Parmesian Categories: Vegetables, Italian Servings: 2 1 lg Eggplant ;sliced short side 1 pk Shredded Mozzerella Cheese Parmesian Cheese ;(optional) 1 Jar Tomato Sauce (Ragu -Today's Recipe Mushroom I -use) Oil ;enough for frying -slices Flavored Bread Crumbs ; -enough to cover all egg- -plant slices You are going to cut, bread and fry the eggplant first. Peel the dark skin off the eggplant. Slice into medium slices slices (about 1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate or into a dish for coating the eggplant patties. . Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished till you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying till both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. Pre heat the oven to 350~. After all the frying is done. Coat a pan with some oil (about a 9in square by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce on the bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available. Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking. Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Parmesan (Pines of Rome) Categories: Italian, Vegetables Servings: 8 2 lb Eggplants, unpeeled, sliced -1/2-inch thick 4 Eggs, beaten 3/4 To 1 cup flour Soybean oil for frying 1 lb Mozzarella cheese, thinly -sliced FOR THE SAUCE 4 Cloves garlic, minced 2 tb Olive oil 28 oz Whole tomatoes (1 can) 2 tb Chopped fresh parsley Salt and freshly ground -black pepper 1 Bay leaf FOR THE EGGPLANT Grated Parmesan cheese (Optional) Dip the eggplant slices in the egg, then in the flour. Pour enough soybean oil into a large frying pan to come an inch up the side. Fry the eggplant slices for about 3 minutes on each side. Drain. In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese. Repeat layering two more times so that there are three layers of eggplant and three of mozzarella. Bake for about 5 minutes in a 500-degree oven. To make the sauce, saute the garlic in the olive oil. When it starts to turn golden, add the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 minutes. Remove from the heat and allow to stand for 5 minutes. Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if desired. Makes 8 servings. Nutrients per Serving: 388 Calories, 17 g Protein, 23 g Carbohydrate, 26 g Fat, 10 g Saturated Fat, 182 mg Cholesterol, 425 mg Sodium. [THE WASHINGTON POST; January 16, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Parmesan Categories: Vegetables, Vegetarian, Italian Servings: 6 1 lg Eggplant,peeled,sliced 1/4 - to 1/2 inch 2/3 c Flour 2 Eggs,beaten 2/3 c Fine bread crumbs Olive oil for frying 3 c Tomato sauce,meatless or - not * 1 lb Mozzarella,fresh if you - can get it 1/2 c Parmesan,grated * 4 cups of sauce (your favorite) with or without meat Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs. Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork. Drain on paper towels. In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom. Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan. Continue repeating process until eggplant and mozzarella are used up (you'll probably get two layers of eggplant), ending with a final layer of sliced mozzarella on top. Bake in 350 F oven for 40 minutes, making sure that cheese on top is melted and browned nicely. You can use the broiler for browning during the last few minutes, but don't over do it. From The Bad for You Cookbook by Chris Maynard & Bill Scheller;ISBN 0-679-73545-3 Posted by Ron Duncan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Parmesan (Lo Cal) Categories: Low-cal, Vegetables, Cheese, Italian Servings: 4 1 Beaten Egg 1/4 c Skim Milk 1/8 ts Pepper 1 c Crushed Saltine Crackers 28 2 tb Dried Parsley Flakes 1 Med Eggplant, sliced 1/4" 15 oz Can Tomato sauce 1/2 ts Dried Oregano, crushed 3/4 c Shredded Mozzarella Cheese * 1 Clove Garlic, minced 1/4 c Grated Parmesan Cheese Servings: 4 * shredded part-skim, 3 ounces In a small bowl, combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12x7x2" baking dish with Pam. Arrange eggplant in dish. In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant. Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more. Per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg cholesterol, 1095 mg sodium, 709 mg potassium. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Parmigiana Categories: Italian, Cheese Servings: 6 1/2 c Flour 1 Eggplant, peeled and cut -crosswise into 1/2 inch -slices 1 Egg, Beaten 1/4 c Cooking Oil 1/2 c Grated Parmesan Cheese 2 c Homemade Tomato Sauce or 16 -Oz.jar Italian tomato sauce 6 oz Sliced Mozzarella Cheese Dip eggplant slices in beaten egg, then in flour. Brown eggplant in hot oil, about 3 minutes on each side. Drain well on paper toweling. Using half the eggplant, place in a singlelayer in baking dish. Sprinkle with half the parmesan cheese. Top with half of the tomato sauce and half of the mozzarella cheese. Repeat layers. Baked uncovered in a 400 degree oven for 15 minutes or until hot and bubbly. SOURCE: Syracuse Herald-Journal, 9/21/92 SHARED BY: Jim Bodle 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Parmesan Categories: Italian Servings: 4 1 Egg 2 tb Milk 1 c Italian-seasoned fine dry -bread crumb 1 md Eggplant, peeled and cut -into 1/4-inch slices (1 lb. 1 Jar (15-1/2 oz.) Prego -Spaghetti Sauc 2 c Shredded mozzarella cheese -(8 oz. 2 tb Grated Parmesan cheese Serves 4 instructions In pie plate, beat together egg and milk. Place bread crumbs in another pie plate. Dip eggplant slices into egg mixture, then into crumbs to coat well. Arrange 1/2 of the eggplant slices on a 10-inch microwave-safe plate lined with paper towels. Microwave, uncovered, on HIGH 4 min. or until tender, rearranging slices once during cooking. Repeat with remaining eggplant. Spread 1/4 cup of the spaghetti sauce in 8- by 8-inch microwave-safe baking dish. Layer 1/2 of the eggplant, 1/2 of the mozzarella and 1/2 of the remaining spaghetti sauce in dish; repeat layers. Sprinkle with Parmesan cheese. Cover with vented plastic wrap; microwave on HIGH 4 min. or until hot. Rotate dish. Reduce power to 50%. Micro- wave, covered, 10 min. or until hot and bubbling, rotating dish once during cooking. Let stand, covered, 5 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Stuffing Categories: Greek, Vegetarian Servings: 6 Karen Mintzias 3 md Eggplants (1 lb ea.) 1/4 c Olive oil 1/3 c Chopped scallions -=OR=- Shallots 1 Garlic clove; sliced (opt.) 1/4 c Chopped fresh parsley 2 tb Chopped fresh fennel or dill 1/2 ts Allspice; more if necessary 1/4 c Dry white wine 2 tb Tomato paste; MIXED WITH: 1/2 c Water Salt & freshly ground pepper 1/2 c Bread crumbs Cut the eggplants in half lengthwise. With a small knife, cut away the eggplant flesh from the skin without breaking the skin (if planning to stuff the shells, leave 1/4-inch of the flesh with the skin as a firm base) and set the shells aside. Dice the eggplant flesh and push through the medium blade of a meat grinder as quickly as possible to avoid discoloration. (Or the eggplant may be pureed in a blender or food processor.) Heat the oil in a frying pan and saute the scallions and garlic. Add the parsley, fennel, allspice, wine, and the diluted tomato paste. Stir in the eggplant pulp, season with salt and pepper, and simmer for 20 minutes. Taste to adjust seasonings. Add the bread crumbs to absorb excess liquid. Stuff the eggplant shells, if desired, and place in an oiled baking dish. Bake in a moderate oven (350 F) for 35 minutes. Serve warm - or particularly good - cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Stuffed L'italienne Categories: Vegetables, Italian Servings: 1 1/2 c Olive oil 1 Tomatoes, peeled, seeded -and chopped 1 1/2 c Bread crumbs, home made -or preprepared 1 Tuna fish, canned;-optional 6 Anchovy filets -finely chopped 2 tb Capers; minced Parsley and basil (optional) 1/2 c Olives, finely minced 5 Eggplants, very small or l lg -Eggplant 1. Preheat oven to 375 degrees. 2. Cut the eggplants in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin. Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) salt for 30 minutes. Do the same with the eggplant shells and put them on a paper towel to drain. 3. Heat 4 tablespoons of olive oil in a large skillet. Add the well drained eggplant pulp and cook until lightly browned. 4. Add the tomatoes and cook the mixture over high heat until the liquid is evaporated. 5. Add the other ingredients (Note:I do not use the tuna fish or the olives if I'm making this as a side dish;but they would be necessary if this is to be a main dish entree.) Cook the mixture for 2 more minutes. Season with care as the anchovies and capers are quite strongly flavored. 6. Fill the eggplant halves with the mixture. there will probably be leftover ingredients to be placed in a baking dish. Drizzle the leftover olive oil on top and bake for 1 hour. From Perla Meyers"The Seasonal Kitchen;a return to Fresh foods" posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Salad Categories: Appetizers, Salads, African Servings: 6 1 lb Eggplant, peeled & cubed 1 lb Tomatoes, chopped 2 ts Hungarian paprika 1 ts Salt 1 Garlic clove, minced Tabasco sauce to taste 4 tb Olive oil In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an hour. Drain & press with a spoon to remove excess moisture. Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving. "The Africa News Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Tahini Pate Categories: Appetizers, Greek Servings: 6 1 lg Eggplant 1 lg Garlic clove 3 Shallots 1 ts Garam Masala 3 tb Tahini (creamed sesame) 1 Lemon peel, finely grated 3 tb Lemon juice Salt to taste 2 ts Olive oil Cayenne pepper Halved lemon slices (opt) Fresh parsley sprig (opt) Pita bread, cut in strips Preheat oven to 350'F. (175'C.). Prick eggplant several times with a fork. Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in a blender or food processor with garlic, shallots, Garam Masala, tahini, lemon peel and juice until smooth and evenly combined. Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggplant-Filled Ravioli with Tomato Cream Sauce Categories: Pasta, Italian, Vegetarian Servings: 6 Filling: 1 md Eggplant Salt 2 tb Olive oil 1 sm Onion; chopped 2 c Garlic; minced 2 tb White wine; dry 2 tb Parsley; fresh, minced 1 tb Basil; fresh, minced or 1 t -sp. dried, crumbled Freshly ground pepper Pasta: 3 c Flour; all-purpose 3 Eggs 1/2 ts Salt 3 tb Water; (about) Sauce: 1/2 c Madeira 1/4 c White wine; dry 3 tb Shallots; minced 2 c Whipping cream 1/4 ts Lemon peel; grated 1 c Tomatoes; Italian plum, peel -ed, seeded and chopped Or drained chopped canned it -alian plum tomatoes Minced fresh basil FOR FILLING: Peel eggplant and slice 1/2-inch thick. Salt generously on both sides. Drain on paper towels 45 minutes. Pat dry with paper towels. Cut eggplant into 1/2-inch cubes. Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until soft, about 5 minutes. Add eggplant and saute until beginning to turn golden brown, about 15 minutes. Stir in wine, parsley and basil, scraping up browned bits. Cover and cook until eggplant is tender, about 3 minutes. Season with salt and pepper. Transfer to processor or blender and puree until smooth. Cool completely. FOR PASTA: Combine flour, eggs and salt in processor and mix well. With machine running, add just enough water through feed tube to form ball. Remove from processor. Cover dough and let rest for 30 minutes. (Pasta dough can also be made by hand.) Cut dough into 4 pieces. Flatten 1 piece (keep remainder covered), then fold in thirds. Turn pasta machine to widest setting and run dough through several times until smooth and velvety, folding before each run and dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat, narrowing rollers after each run, until pasta is 1/16 to 1/8-inch thick, dusting with flour as necessary. Line baking sheets with towels. Set sheet of dough on work surface. Place about 1-1/2 teaspoons filling at 2-inch intervals along sheet. Roll second piece of dough. Set atop first sheet. Press down around filling to force out air and seal dough. Cut into 2-inch squares. Arrange on prepared sheets. Repeat with remaining dough and filling. Cover with towel. FOR SAUCE: Combine Madeira, wine and shallots in heavy small saucepan. Boil until reduced to 1/4 cup, about 4 minutes. Add cream and peel and boil 5 minutes, stirring occasionally. Stir in tomatoes. Season with salt and pepper. Cook ravioli in large pot of boiling water until just tender but still firm to bite, about 4 minutes for fresh. Remove with slotted spoon; drain. Divide among plates. Spoon sauce over. Garnish with basil. Serve immediately. Serves 6. DO AHEAD HINTS: * Ravioli can be prepared one day ahead and refrigerated or one month ahead, wrapped tightly and frozen. Do not thaw before cooking. * Sauce can be prepared one day ahead; refrigerate. EVEN EASIER: * Purchase sheets of fresh pasta for the ravioli or buy prepared ravioli to serve with the tomato cream sauce here. Recipe from Bon Appetit, September, 1987. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eggs in Green Sauce Categories: Eggs, Cheese, Sauces, German Servings: 4 2 tb Mayonnaise 1 c Sour Cream * 1 md Lemon, Juiced 9 lg Eggs, Hard Cooked 1/2 ts Salt 1/4 ts Pepper 1/2 ts Sugar 1 1/2 c Fresh Herbs, Chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley or tarragon. ~--------------------------------------------------------------------- Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard cooked egg and stir into mayonnaise mixture. Season with salt, pepper and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Egyptian Lentils Categories: Beans, Egypt, Vegetarian Servings: 6 1 c Lentils 2 Fresh chili peppers 1 1/2 c Regular rice 1 1/2 c Tomato sauce 1 c Elbow macaroni 2 tb Vinegar 3 tb Oil 1 lg Onion Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside. Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.. In a small skillet add 1 tbl of oil and saute finely chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and simmer for 5 minutes. In another skillet heat 2 tbls oil, add onions and saute until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve immediately. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eiergerstensuppe (Egg-Dough Drop Soup) Categories: Soups, Pasta, German Servings: 4 100 g Plain breadcrumbs (approx. 3 -1/2 oz) 2 Eggs 50 g Butter (3 1/2 Tbsp) A bit of salt 1 tb (level) ground nutmeg Meat broth Melt the butter in a soup pot, then add the breadcrumbs, eggs, salt, and nutmeg. Stir well. Slowly add the required amount of warm (but not hot) broth, and keep stirring until the mixture comes to a boil. Adjust seasoning and serve immediately. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eierschwaemme (Mushrooms with Scrambled Eggs) Categories: Eggs, German Servings: 4 4 Eggs Salt to taste Pepper to taste 100 g Butter (1/3 cup plus 2 Tbsp) Mushrooms: 500 g King boletes or chanterelles -(a generous lb) 1/2 Onion, very finely diced 50 g Butter (not quite 1/4 cup) Salt to taste Pepper to taste 1 sm Bunch parsley, finely -chopped Scrambled Eggs: Clean the mushrooms. On large king boletes, remove the spongy greenish pores. Cut large mushrooms into slices. Melt 50 grams butter in a saucepan, and fry the onion until transparent. Add the mushrooms, and briefly saute. Add the chopped parsley. Meanwhile fix the scrambled eggs. When done, add the sauted mushrooms, stir and serve. Serve with salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eing'saets Mus (Saebrei) Categories: German Servings: 4 500 g Flour (a generous lb) 1/2 l Water (a pint) Salt to taste 3 tb To 4 tb clarified butter for -baking 2 tb Clarified butter for topping 1 Onion, chopped From the Allgaeu area. From grandmother's more thrifty times; rarely encountered today. In a skillet, melt the clarified butter, then add the flour. Gradually add enough water to obtain a viscous batter. Cook the batter in the skillet until the top is done. The bottom will form a crust, the so-called 'Schuepet'. In a separate skillet, brown the onion in the remaining clarified butter. Pour the onion and fat over the 'Saebrei'. This used to be served with a glass of milk. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Eingemachtes Kalbsfleisch (Veal in Gravy) Categories: Veal, Toppings, German Servings: 4 500 g Veal (haunch is best) (a -generous lb) 1 Onion 1 Bay leaf 1 Lemon 1 Yellow turnip [substitute: -carrot] 1/2 Leek A bit of celeriac (optional) 2 Cloves A bit of flour 100 g Butter (7 Tbsp) 1 tb Vinegar Salt to taste Sugar to taste Pepper to taste 1 Egg yolk OR a bit of saffron Cut the meat into large cubes, and put into a pot with along with 1 1/2 quarts water, the onion, bay leaf, as well as the other vegetables. Simmer, covered, until done. Remove the meat. Strain the broth and set aside. In a saucepan, melt the butter, add the flour and make a [light] roux. Add a bit of the broth [and stir until smooth]. In order to thicken the gravy, briefly bring it to a boil, and then stir in the egg yolk or saffron. Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon juice. Let the meat steep in the gravy a few minutes. Serve with 'Kartoffellaible' or pasta. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Elizabethan Orange Tart Categories: Desserts, British, Pies Servings: 8 1 10" shortcrust pastry case* 2 Thin-skinned oranges Honey and sugar Stick cinnamon Ground cinnamon Allspice 1/4 pt Double cream 1/4 lb Fromage blanc (or see note) 2 tb Ground almonds *Note: Shortcrust pastry case should be thoroughly blind-baked. Low-fat soft cheese may be substituted for fromage blanc. Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boiling water. Add a cinnamon stick and 1/4 pint cold water. Scrub the oranges, flute the peel lightly with a citrus zester and slice the fruit thinly, discarding the ends. Remove pips (seeds), put the orange slices into the sweetened water and leave to soak overnight. Next day, turn the oranges and their liquid into a saucepan. Cover and cook very gently for about 30 minutes. Carefully turn the slices once they cook. Lift the cooked orange slices from the pan one at a time, shaking to let the syrup drip back into the pan, and put them on a rack to drain and become cold. Remove the cinnamon stick, then boil the syrup until reduced to a few sticky spoonfuls. Cool slightly then stir in the 1 tablespoon honey. Assemble the tart just before serving. First sprinkle the ground almonds over the base of the cold pastry shell. Sweeten and flavour the soft cheese by stirring into it 1 teaspoon or so of honey and a little each of ground cinnamon and allspice. Whip the cream, fold in the sweetened and flavoured cheese, then spoon this mixture into the pastry shell. Arrange the orange slices on top, overlapping them slightly in decorative circles, and glaze with the gently re-warmed syrup. Source: Philippa Davenport in "Country Living" (British), May 1987. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Engadiner Gerstensuppe / Engadine Barley Soup Categories: Soups, Switzerland Servings: 4 8 oz Ham or smoked tongue 8 oz Stewing beef 5 1/2 oz Barley 2 oz Haricot beans 8 oz Diced potatoes 1 Small cabbage 3 tb Cream 1 oz Flour Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired). After a further hour's cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve. From TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by Diane Duane MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Engadiner Nusstorte (Engadine Nut-Cake) Categories: Switzerland, Cakes Servings: 6 MMMMM------------------------------PASTRY----------------------------------- 180 g Butter (6.5 oz) 150 g Granulated sugar (5.5 oz) 300 g Sifted flour (10.75 oz) 1 x Egg 1 ds Salt MMMMM-----------------------------FILLING---------------------------------- 200 g Granulated sugar (7 oz) 225 g Walnuts, coarsley chopped - (8 oz) 2 1/2 dl Whipping cream (1/2 pint) 2 tb Honey MMMMM------------------------------BAKING----------------------------------- Butter, flour 1 x Egg yolk Pastry Place the flour in a mixing bowl, cut the butter into small pieces, rub the flour and butter rapidly between the tips of your fingers. Add egg and egg yolk, salt and sugar, blend quickly into a smooth dough. Cool in the refrigerator for 1 - 2 hours. Filling In a small saucepan caramelize the sugar until a light brown. Stir in all the nuts, mix well, add cream and honey, bring to the boil. Preheat the oben to 180 oC (356 oF). Roll out 2/3 the dough to a thickness of 3 mm (1/8 in). Butter a false-bottomed cake pan (21 cm, 8 1/4 in) in diameter, dust with flour and line with the dough leaving a 3.5 cm ( 1 3/8 in) edge. Prick the dough with a fork and pour the nut-mixture into the pan. Spread out evenly. Roll out the remaining dough, cut into a circle the size of the baking pan and cover the nut-mixture. Press edges together and baste the top with egg yolk. Bake for 50-55 minutes. Take the cake out of the pan when it is lukewarm and leave it on a cake rack to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Muffins Categories: Muffins, British Servings: 6 1 c Warm water 1 pk Dry yeast 1 ts Sugar 2 ts Salt 1/4 c Shortening 3 c Flour Sprinkle yeast over water in a roomy bowl, and mix in remaining ingredients. Flour may be white or up to 1 C. of whole wheat. On a floured surface, roll out dough to about 1/3 inch thickness and cut into circles. I use a wide mouth water glass to cut them out. Arrange on waxed paper which has been sprinkled with corn meal, and allow to rise until doubled. Bake on a preheated griddle over a medium flame until browned on both sides. Some variations: 1 For sweeter muffins, add 2 Tbls. honey or brown sugar. 2 Knead in 1/2 C. sauteed sliced onion. 3 Knead in 1 C. grated cheddar cheese. 4 Use 1/2 rye flour and 1/2 white flour and add caraway seeds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Pub Mustard Categories: Spreads, Toppings, British Servings: 2 2 c Dry mustard 1 c Firmly packed brown sugar 2 ts Salt 1/2 ts Turmeric 12 oz Flat beer or ale Directions: Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With machine running, add 10 to 12 oz beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl. Transfer to jar with tight-fitting lid. Store in cool, dark place. An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes. Makes about 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Shepherd's Pie Categories: Beef, British, Casserole Servings: 6 5 lg Potatoes Salt 2 tb Butter/margarine 1 ds Milk/whipping cream Pepper 1 lb Lean ground beef 1 lg Tomato chopped 6 Sliced mushrooms 2 tb Chopped parsley 1 tb Tomato paste 1 ds Worcestershire sauce 1 c Brown gravy 1 pk (10-oz) frozen peas or 1 lb -peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Steak & Kidney Pie (British Isles) Categories: Beef, British Servings: 6 2 Beef Kidneys* 3/4 lb Round Steak 1 Flour 1 Salt and Pepper 1 tb Oil 1 c Chopped onion 1 Hot water 1 Bay leaf 2 Sprigs parsley 1 Celery leaf top 1/2 c Mushrooms 1/2 c Diced carrots 2 tb Flour (heaping) 1/2 c Cold water 1 Pastry for 1 crust English Steak & Kidney Pie (British Isles) *4 Veal kidneys may be used for a milder flavor Remove the skin and coarse parts from the kidneys. Wash in salted water. Cut into 1" squares. Pound flour into round steak and cut into pieces. Combine flour, salt and pepper. Dredge kidney in seasoned flour. Heat oil in heavy skillet and brown beef cubes on all sides, add onion and kidneys and cook slowly until brown. Cover meats with hot water, add bay leaf, parsley and celery tops. Cover tightly and simmer for 1 hour. Remove meat to deep baking dish. Add mushrooms, carrots. Mix 2 T flour with 1/2 cup water and add to pan liquor to thicken it. Pour over meat and vegetables and top with pastry crust. Bake in 350 degree F oven for about 1 hour. Posted by: Grandma Sheila (Exner) July, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Tea Cake Categories: British, Cakes Servings: 6 1 c Butter, softened 1 c Sugar 2 Eggs 2 Scant c flour 1/2 ts Baking powder 1/4 ts Salt 1 ts Vanilla 1 tb Cherry juice 12 Maraschino cherries 1/2 c White raisins or currants (served at English High Tea) Preheat oven to 250 degrees. Grease and flour a small tube pan. Cream butter and sugar. Add eggs, beating thoroughly. Sift flour, baking powder and salt together. Gradually add to butter mixture. Add vanilla and cherry juice. Fold in cherries and raisins. Bake 1 1/4 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Wigs Categories: Breads, British Servings: 24 2 tb Yeast 1/2 c Lukewarm water 1/2 c Sugar 1/2 c Margarine, melted 1 3/4 c Warm milk 1 Egg, beaten 2 ts Salt 1 1/2 ts Nutmeg 1/8 ts Cloves 1/8 ts Mace 6 c Flour Beaten egg for tops of buns Caraway seeds Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: 20 Cholesterol per serving: Marks: *DIRECTIONS* Dissolve yeast in lukewarm water. Mix sugar, margarine, milk, beaten egg, salt, nutmeg, cloves, and mace. Add 3 cups of the flour and beat until smooth. Gradually add enough flour to make soft dough (note that 6 to 7 cups of flour can be used). Turn out onto floured surface and knead till smooth and elastic. Place in greased bowl, cover and let rise till dough doubles in bulk. Punch down. Divide dough in half. Form 12 round buns and place on greased baking sheet. Repeat with other half of dough. Cut a deep cross on each bun with sharp knife. Brush with beaten egg. Sprinkle with caraway seeds. Cover and let rise till doubled. Bake at 375 degrees for 20 minutes. Note: Serve these caraway-topped buns with hot spiced cider on Christmas Eve, or with raspberry jam as a Christmas-morning breakfast treat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Escargot a la Bourguignonne Categories: Appetizers, French, Snails Servings: 8 1 c Soft Butter 1/4 c Finely Chopped Parsley 2 Shallots, Finely Chopped 1 Clove Garlic, Finely Chopped 2 tb Brandy 32 Canned French Snails 32 Snail Shells Preheat the oven to 350°F. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From "The New York Times International Cookbook."] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Escargots Bourguignonne Categories: Appetizers, Snails, French Servings: 8 3/4 lb Sweet butter 2 tb Shallots Clove garlic 2 tb Chopped parsley 1/4 ts Salt 1 ds Pepper 1 pn Nutmeg 4 Dozen Snails For the butter... Cream in a bowl the butter and add all the rest of the ingredients, except the snails. Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions... Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter. Place the shells in small dishes,with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish. Bake for 8 minutes. Serve with warmed French Bread to mop-up the extra sauce... From: A Treasury of Great Recipes, by Mary and Vincent Price MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Escargots on Mushroom Caps Categories: Appetizers, French Servings: 6 18 Snails 1 Bay leaf 1 c White wine 2 tb Chopped onion 4 Cloves garlic, crushed 1 Dash allspice 1 ts Soy sauce 1/4 ts Vegetable seasoning 1/2 c Butter 3 tb Finely chopped parsley 2 tb Minced green onions 1/4 ts Nutmeg 18 Mushroom caps Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Escargots Categories: Snails, French, Appetizers Servings: 12 1 c Butter; softened 1 tb Chopped shallots; chopped 2 ea Garlic cloves; chopped 2 tb White wine 1 tb Worcestershire sauce 1 tb Parsley; chopped 1 ts Brandy 1 ts Lemon juice 1/2 ts Salt 1 pn Pepper 36 ea Snails and shells Mix, but don't whip all ingredients (except snails). Heat mixture in a large skillet. Add snails and simmer for 10 to 15 minutes, allowing liquid to cook into snails. Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell, insert by using a fork, continue until all shells are filled. Place in shallow baking dish. Pour remaining mixture over snails and bake until bubbling (about 10 minutes). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Escudella De Pages (Country Stew) Categories: Stew, Spanish, Pork Servings: 6 2 1/2 qt Water 4 Veal bones 1 Ham bone Salt 1 Generous pinch of saffron -threads 3 tb Olive oil 4 oz Salt pork 4 oz Peeled, chopped onions 1/2 Stewing chicken, bite-sized -pieces 1/2 lb Veal, bite-sized pieces 1/2 lb Potatoes 1 md Leek 5 oz Carrots 4 oz Green cabbage 4 oz Dried Great Northern, cooked 4 oz Rice 3 oz Pasta, medium or large (NOTE: Oz measurements are by weight.) Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil in a large skillet, add the diced salt pork and chopped onions. When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal. Chop the cabbage finely and add to the skillet. Give it all a good stir. Remove the bones from the broth and discard. Empty the contents of the skillet into the broth, then add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot. Pages, in Catalan, means peasant, rural, or rustic. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Esterhazy Rostbraten (Beef Sirloin a la Esterhazy) Categories: Beef, Viennese, Austria Servings: 6 10 White peppercorns 1 Bay leaf 1 md Carrot, peeled and julienned -into thin strips 1 Yellow turnip, peeled and -julienned (about 2 cups) 1 md Celery root (celeriac), -julienned 1 c Clarified butter for -sauteing 7 oz Slices of sirloin 1 md White onion, peeled and -finely chopped 1/3 c Cognac 1/2 c Heavy cream 1 c Brown beef stock Juice of 1 lemon 1 tb Butter salt and freshly ground white pepper to taste sour cream (optional for garnishing) 1. Bring 4 cups of water to a boil. Add the peppercorns and bay leaf. Briefly and separately blanch the carrot, turnip, and celery root. Refresh the vegetables in ice water and set aside. Reserve the vegetable stock resulting from the blanching and reduce to 1/3 cup. Remove the bay leaf and peppercorns. 2. Heat 2/3 cup clarified butter in a skillet and saute the sirloin over medium-high heat until brown outside and medium-rare inside. Keep warm on a covered plate. 3. Degrease the pan. Heat 1/3 cup clarified butter and saute the onion over medium heat until golden. Add the cognac and reduce 3 to 5 minutes. Add the vegetable stock and again reduce 4 to 5 minutes over medium-high heat. Add the cream, lower the heat to medium, and reduce by half. 4. Add the beef stock and once more reduce by half. Add the lemon juice and any meat juices from the covered plate. Drain the vegetables and stir them into the sauce. Swirl in the butter and season with salt and pepper to taste. 5. Place the meat on plates, topped with the sauce. The sirloin may be garnished with a swirled piping of sour cream, pressed through a pastry bag. Serves 6. From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Extra Cheese Lasagne Categories: Italian, Vegetarian, Cheese Servings: 6 2 Egg pasta recipe(above) 1 lb Ricotta cheese 2 cl Garlic, minced 10 oz Frozen chopped spinach, Thawed and drained 1 Egg 1 ts Salt 4 c Seasoned Italian tomato Sauce 2 c Grated provolone cheese 2 c Grated mozzarella 1 c Freshly grated Parmesan Cheese Prepare the pasta dough according to recipe directions.Cut into strips about 13" long and 3" wide.You will need to gather all the trimmed scraps and reroll the dough to make enough noodles.This recipe should work out exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg and salt.Mix well by hand or in food processor. To assemble the lasagne,pour a little bit of sauce in the bottom of a 9 x 13" baking dish.Cover with a layer of noodles,then layer of sauce.Sprinkle a layer of provolone,a layer of mozzarella,then a layer of Parmesan.Cover with a layer of noodles,then sauce,then the ricotta cheese mixture.Top with a layer of noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce and grated cheese. Cover the lasagne lightly(if you are using aluminum foil,make a tent with the foil so it doesn't touch the top of the lasagne). Bake for 1 hour @ 350 degrees.Remove the cover and bake for an additional 30 minutes.Allow the lasagne to set 10 minutes before serving.This lasagne will be quite firm and can be served in tidy- looking squares.Serves 6 generously. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fakes Xithati (Sour Lentil Soup) Categories: Greek, Soups, Vegetarian Servings: 6 Karen Mintzias 2 c Brown lentils 2 qt Water 1 c Finely chopped spring onions 1 Garlic clove (opt.); crushed 1/4 c Finely chopped coriander * 1/3 c Olive oil 1/4 c Cold water 1 tb Flour 1/4 c Vinegar (or to taste) Salt Freshly ground black pepper *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 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Falafel (Basic Recipe) Categories: Diabetic, Middle east, Beans, Vegetarian Servings: 5 2 c Garbanzo Beans, cooked, -drained and rinsed 1/3 c Water 1 sl Wheat Bread, crustless firm, -torn into pieces 1 tb Unbleached All-Purpose Flour 1/2 ts Baking Soda 3 Garlic Cloves, finely -chopped 1 Egg White 2 tb Parsley, freshly chopped 1/2 ts Salt 1/4 ts Black Pepper, freshly ground 1/4 ts Cumin 1/2 ts Turmeric 1/4 ts Basil 1/4 ts Marjoram 1 tb Tahini (Sesame Seed Paste) --or- Olive Oil Cayenne Pepper, to taste Flour, for coating the falafel Puree the garbanzos in a food processor or in a blender. Add the remaining ingredients, except the flour and mix well. The mixture will be soft. Form the mixture into 1-inch balls or patties and coat with flour. Bake in a preheated 350 F oven for 15 to 20 minutes. To make a falafel sandwich, cut a piece of pita bread in half and put 2 to 3 falafel balls or patties into the open halves. Add lettuce, alfalfa sprouts, sliced tomatoes, green onions and low-fat Yogurt Dressing or Tahini Dressing. Yield: 5 servings, 20 balls One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg Potassium: 237 mg Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Falafel (Lebanese) Categories: Lebanese, Vegetarian Servings: 12 1 lb Chick peas; (soaked for 24 h 1 md Onion 1 md Potato; peeled 4 Garlic cloves 1 ts Ground coriander 1 ts Cumin 2 ts Salt 1/2 ts Pepper 1/2 ts Cayenne 1 tb Flour Vegetable oil for frying 2 ts Baking soda Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels. Shared by Rita Taule, Prodigy ID# BTVC62A. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Falafel (Tahini Dressing) Categories: Dressing, Middle east, Diabetic Servings: 2 1/4 c Tahini (Sesame Seed Paste) 1/2 c Water, or more 1 tb Lemon Juice, freshly -squeezed 1 Garlic Clove, crushed Keywords: Vegetarian, Vegan Mix all ingredients. The mixture should be the consistency of a creamy salad dressing. Add more water, if necessary. Use as a sauce for a falafel sandwich. Yield: 12 servings, 3/4 cup One Serving = 1 tablespoon Calories: 31 Protein: 1 g Fat: 3 g Carbohydrate: 1 g Fiber: 0.4 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 30 mg Exchange: 1 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Falafel Categories: Vegetarian, Greek Servings: 10 2 c Chickpeas, cooked 1/2 c Parsley 1/4 c Tahini 2 Garlic cloves, minced 1/4 c Dried milk 1 Beaten egg 1/2 ts Dry mustard 1 ts Cumin 1/2 ts Chili powder Celery salt to taste Salt & pepper to taste 1 ts Soy sauce Oil as needed Preheat oven to 350F. Puree beans & parsley in a blender. Put in a bowl & add the other ingredients except the oil. Mix well & spoon onto a baking sheet. Flatten each patty & brush with oil. Bake until crusty & golden, about 15 minutes. This can be re-heated once cooked by frying in hot oil with some seasonings in the oil. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Falafel Categories: Appetizers, Vegetarian, Arabian Servings: 4 150 g Chick Peas 2 md Onions 1/4 Garlic, Clove of 1 bn Parsley 1 ts Cumin 1 ts Coriander 1 tb Salt 1 ts Pepper, black Give chick peas in a pot with hot water over night. Drain them, add onions, garlic and parsley and pass two times through a grinder. Add spices and mix well. Form little balls using a teaspoon. Fry in oil at 180 °C til the surface becomes dark brown. The quantity will give about 20 falafel. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Falafel Categories: Mideast, Vegetarian Servings: 4 3 Garlic cloves 1/2 md Onion, chopped 1/2 c Minced fresh parsley 1 1/2 c Cooked chick peas 1 tb Fresh lemon juice 1 ts Ground cumin 1/2 ts Basil 1/2 ts Coriander 1/2 ts Thyme 1/2 ts Salt 1/2 ts Hot pepper sauce Black pepper to taste 2 sl French bread, torn & soaked -- in cold water to cover 1/2 c Wholewheat flour 1 tb Extra-virgin olive oil Preheat oven to 375F. Blend garlic, onion & parsley in food processor till finely minced. Add chick peas & blend til lfinely chopped. Add lemon juice, herbs & spices. Squeeze water out of bread & add to mixture. Process till well mixed. Form mixture into 16 balls. Flatten each ball to form 1/2-inch patties & dredge in flour. Place on a lightly greased baking sheet. Bake for 10 minutes, turn & bake for another 10 minutes. In a heavy skillet, heat half the oil over medium-high heat. Add patties & fry till golden brown & crispy on the bottom. Turn patties, add rest of oil, fry till golden & crispy, then drain on paper towels. Serve with pita bread & garnished with lettuce, tomatoes, cucumbers, onions & hot sauce, see recipe. VT July, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Falafel Categories: Breads, Greek Servings: 8 1 cn Garbanzo beans, drained -(13 oz) 1 Onion, cut in 1/4s 2 Garlic cloves 4 sl Fresh white bread, cubed 1/4 ts Cumin seeds 4 sm Dried red chilies, crushed 1 tb Chopped fresh parsley Salt to taste Fresh ground pepper to taste 1 Egg, beaten 1/3 c Dry fine bread crumbs Vegetable oil for deep fryin 4 Pieces pita bread, warmed Shredded lettuce Onion slices Tomato slices Process garbanzo beans, onion, garlic, bread, cumin and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley, salt, pepper and egg; mix well. Form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes. Half fill a deep fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes, or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion and tomato slices and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Farmer Egg Categories: Eggs, Dutch, Pork Servings: 2 3 1/2 oz Bacon 1 Potato; in small pieces 1 Union 5 Eggs 5 tb Milk Salt Green pea's or other vege's Bake the bacon, put slices of union and potato in. Eventually you can put some green pea's in it, or other vegatables. Bake it brown. Mix the eggs with the milk and pour it above the bacon, union and potato. Let it bake until the whole thing is light-brown. Serve it with some garden vegetables. Serve it with bread if it's a fast-food meal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Farmer's Fresh Tomato Soup Categories: Italian, Soups Servings: 6 1/4 c + 2 tb extra-virgin olive -oil 2 md Onions, coarsely chopped 3 Cloves garlic, minced 2 Ribs celery, coarsely -chopped 3 lb Plum tomatoes, washed, -stemmed, coarsely chopped Salt 1 pn Sugar (Optional) 3 Pieces day-old Italian -bread, crusts removed 4 c Hot meat broth 1/2 c Fresh basil leaves, torn in -strips 2 tb Chopped fresh parsley 2 tb Chopped fresh marjoram 6 sm Fresh marjoram sprigs for -garnish Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes). Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes. If necessary, add a pinch of sugar to balance the acidity of the tomatoes. Put the bread in a small bowl and add 1 cup of hot broth to soften. Mash the bread well with a wooden spoon. Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread. Simmer for about 30 minutes. Add the herbs during the last 5 minutes of cooking. Pass the soup through the fine blade of a food mill or puree in a food processor and strain. Put the soup back in the soup pot and correct the seasoning. Simmer for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving. Garnish with sprigs of fresh marjoram. Serves 6 to 8. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Farmers Breakfast Categories: Eggs, German, Potatoes Servings: 4 4 md Potatoes 4 Bacon, Strips, Crumbled 3 lg Eggs 3 tb Milk 1/2 ts Salt 1 c Ham, Cooked, Small Cubes 2 md Tomatoes, Peeled 1 tb Chives, Chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Farmers Cabbage with Smoked Sausage (Boerenkool Met Worst) Categories: Pork, German Servings: 6 6 Good sized potatoes 1 bn Of kale (to fill a 2 qt. -pot) 1 lb Smoked sausage 3 tb Butter or margarine Salt and pepper Peel, cook, and mash potatoes. At the same time, chop kale finely, cook untill tender. Dice and cook sausage. Put kale into a blender with enough of the cooking water to make a thick slurry. When done, add to the mashed potatoes. Add cooked sausage. Add butter. Salt and pepper to taste. Mix well and serve piping hot. For a more festive apprearance, put into a cassarole dish, garnish with slices of Oude Gouda (Old Gouda) or a medium cheddar and sprinkle with paprika. Place in medium oven until cheese melts and begins to brown. Then serve or take to your pitch-in. Don't sell the kohl crops short. Try collards and savoy. They are still doing quite well in the garden despite 15 F. temperatures lately. Savoy is a joy to eat at Yule. The frost seems to sweeten and intensify the flavor. Our annual homemade sauerkraut is making its presence known by the merry burbling of the water-seal crocks in the utility room. This is the best time of the year to make kraut. It is cool and the fermentation takes a longer time, leaving the salted sour cabbage as crisp as the bright windy day in October it was put up. We are lucky to have antique apple trees. Three bushels of mixed russets are slumbering in the garage and will last until spring. Fie on the Granny Smiths and Red Delicious! A Golden Russet or Ashmeads Kernel, peeled and sliced, served with a wedge of sharp cheddar at your side on a winter evening while reading a good book is one of lifes great luxuries. Rereading this post makes me hungry. No I'm not going to crack open a fruit cake! They are not ready for another month. Besides, my nocturnal rustlings are not always appreciated around here, except for the ever present cats who always look for a handout. The coffee is ready though and I think I remember where Frances stashed some homemade cookies. 'Scuse me! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fassoulada (Greek Bean Soup) Categories: Greek, Soups, Vegetarian Servings: 8 Karen Mintzias 1 lb Dried navy beans 2 Onions; chopped 2 Celery stalks with leaves - chopped 2 Carrots; scraped & diced 4 Sprigs fresh parsley;chopped 1 c Chopped, drained tomatoes 1 Bay leaf 2 Sprigs fresh mint or thyme Salt & freshly ground pepper 1/3 c Olive oil 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. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fava Bean Salata Categories: Greek, Salads Servings: 8 Karen Mintzias 1 1/2 c Dried fava or butter beans - soaked overnight in water 1/3 c Extra-virgin olive oil 1/2 c Finely chopped onion 1 Garlic clove; finely chopped 1/3 c Finely diced carrot 1/3 c Finely diced celery 1 Bay leaf; crumbled 2 1/2 tb Minced flat-leaf parsley Sea salt; to taste 1/2 ts Freshly ground black pepper - or more to taste 1 sl Coarse-grain bread - crust removed, and soaked - for 5 minutes in: 2 tb Olive oil; (or to taste) 1 sm Lemon; juiced MMMMM---------------------------FOR SERVING-------------------------------- 1 pn Paprika; (generous) Drain the dried beans and place in large saucepan with cold water to cover. Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return the beans to the pan, and add cold water to cover by 3 inches. Bring to a boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft. Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean skins with your fingers and spread the beans between layers of paper towels to dry. Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute the onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to 20 minutes, or until dark golden brown, stirring occasionally with a wooden spoon. Transfer to a food processor or blender container and add the bread. With the machine running, add about two thirds of the lemon juice and 2 tablespoons of the olive oil, and process until thick and smooth. Add a few tablespoons of water if the puree seems too thick, and add salt, pepper, olive oil, and/or lemon juice to taste. Serve on a platter, sprinkled with the remaining parsley and olive oil and the paprika. To make the traditional way: Pound the cooked vegetable-bean mixture and the bread in a large wooden mortar for 5 minutes. Slowly add about two thirds of the lemon juice and then 3/4 cup of the olive oil. Pound for 5 minutes longer, and add salt, pepper, olive oil, and/or lemon juice to taste. Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Feijoada Categories: Beans, Beef, Portuguese Servings: 6 3 c Dried black beans Water 1 lb Carne seca (sun-cured salted -beef) 2 lb Raw smoked tongue 1/2 lb Linguica defumada -(Portuguese sausage) 1/2 lb Chuck beef 1/2 lb Salt pork Salt & freshly ground black -pepper 2 lg Cloves garlic, chopped 2 ts Shortening Wash the beans well & soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans. Add 6 cups water & cook, covered, adding water as needed, until the beans are tender, or about 2 1/2 hours. As soon as the beans are cooking, begin adding the other ingredients. Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue & cut it into large cubes. Cover with water & bring to a boil. Simmer 2 minutes, drain, & add to beans. Prick the sausages with a fork, cover with water, boil a few minutes, drain, & add to the beans. Cut the chuck in half & add to the beans. Cut the salt pork into 1/2" slices & add to the beans. Season the stew with salt & pepper. When the beans are tender, brown the garlic lightly in the shortening. Add about 1 cup of the beans, mash, & return to the large pot of beans. Adjust the seasonings. Remove the pieces of meat to a hot platter & turn the beans into a chafing dish or bowl. Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, & hot rice. Cook the rice according to package directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2 cups uncooked, long-grain rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Feines Buttergebaeck (Fancy Butter Cookies) Categories: Cookies, German Servings: 6 3/4 Lb* butter (probably 1 2/3 -cups) 190 g Sugar (1 cup less 3 Tbsp) 1 Egg (or 2) 1 Lb* flour (probably 4 1/2 -cups less 1 Tbsp) Grated peel of 1 lemon Salt Glaze: 1 Egg Dough: Sift flour onto pastry board, add all other ingredients and knead well. Chill dough in a cool place. Roll out to approx. 3/4 inch thick (or slightly thicker), and cut out [with a cookie cutter]. Paint with glaze. ((*Note: The German original used the '#' for pound. Some of the recipes from this source were in German, some in a mixture of German and English. Since this particular recipe was all in German, I assume it refers to German pounds. A german pound - 500 grams - is slightly larger than the American pound - 454 grams. K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fesenjam (Pomegranate-Walnut Chicken) Categories: Persian, Chicken Servings: 1 4 Chicken breasts;boneless -up to 6 1 Onion;medium -finely diced 1 ds Oil 1 Lemon juice -2 T. or so) -pepper to taste -salt to taste, opt 1 c Chicken stock 1/4 c Pomegranate molasses* 1/3 c Walnuts;finely ground -up to 3/4 cup Saute the onion in the oil till transparent, then brown the chicken breasts. Add lemon juice, pepper, (salt) and chicken stock. Simmer 15 minutes. Add pomegranate molasses and walnuts. Simmer another 45 minutes. Serve with or over rice. *Pomegranate molasses is available at any Middle Eastern food store. If you have difficulty finding it, you can substitute pomegranate juice or grenadine syrup. There is one Persian recipe I can remember off the top of my head. I modified this recipe to reduce the fat content and use boneless chicken breast instead of a whole duck or cut up chicken. From: SHARON BOUCHARD MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Feta & Ricotta Cheese Fondue Categories: Greek Servings: 4 3 tb Butter or margarine 4 oz Feta cheese 1/2" cubes 1/8 ts Pepper, black 1 Lemon, juice of 1 tb Parsley, minced (optional) 1 c Ricotta cheese This will taste very Greek to you. Be sure to drain the spinach well. Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions. Servings: 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine Alfredo Categories: Pasta, Italian Servings: 2 4 tb Butter 1/2 c Heavy Cream 6 tb Parmesan Cheese Salt And Pepper To Taste 8 oz Fettuccine Melt butter in a small saucepan over a low heat. Take off the heat, add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine with Cream, Basil and Romano Categories: Pasta, Italian Servings: 4 4 Bacon slices; chopped thick 4 Green onions; chopped 1/2 c Whipping cream 1/2 c Parmesan; freshly grated Or: 1/2 c Romano; freshly grated 1/3 c Basil; chopped fresh 1/2 lb Fettuccine Salt and freshly ground pepp Parmesan; freshly grated Romano; freshly grated Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine with Scallops and Peas Categories: Scallops, Pasta, Italian Servings: 6 10 oz Frozen Peas 3/4 lb Fettuccine 1 1/4 lb Sea Scallops * 2 tb Unsalted Butter ** Saffron Butter Sauce *** * Scallops should be rinsed and patted dry. ** Butter should be cut into small bits. *** For Saffron Butter Sauce see recipe. ~------------------------------------------------------------------------- In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may take slightly longer.) or until they are just tender. Drain well. In a kettle of boiling salted water, cook the pasta until it is al dente, drain, and transfer it to a large skillet. Meanwhile, arrange scallops in a steamer over boiling water, season them with salt and pepper and steam them, covered, for 2-3 minutes, or until they are just cooked through. To the pasta, add the butter, peas, and salt and pepper to taste. Heat the mixture through, over low heat, tossing it well. Add the scallops and the saffron butter sauce and toss well. Serve hot. A 1986 Gourmet Favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine with Shellfish, Tomatoes and Olives Categories: Pasta, Italian, Vegetables Servings: 1 6 tb Olive oil 2 lb Ripe romatoes, peeled, - seeded, chopped 3 tb Drained capers 2 tb Chopped anchovies 1 tb Chopped garlic 3/4 lb Medium uncooked shrimp, - peeled, deveined 1/2 lb Sea scallops, halved - horizontally 2 tb Chopped pitted Kalamata - Olives ** 3/4 lb Fettuccine Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp and sea scallops and saute' just until cooked through, about 2 minutes. Mix in Kalamata olives. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking. Drain. Transfer pasta to bowl. Toss with remaining 2 tablespoons olive oil. Add pasta to seafood mixture and toss to heat through. Season to taste with salt and pepper. Divide among plates and serve. * Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. * SOURCE: Stanhope Hotel Restaurant, New York. Bon Appetit, June 1992 Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine with Roasted Garlic and Chili Categories: Pasta, Italian, Garlic, Spicy, Hot Servings: 6 6 Whole heads garlic 1 1/4 lb Fettuccine 6 tb Extra-virgin olive oil Salt 1 pn Of ground dried chili Fettuccine con Crema di Aglio e Peperoncino From the Williams-Sonoma Kitchen Library Pasta Cookbook by Lorenza de Medici "Whole roasted garlic heads have such a wonderful fragrance and flavor that you might want to bake a few extra, for guests to squeeze onto crusty chunks of bread. You can also make a similar onion sauce: roast 3 small brown-skinned onions, using the same method as for the garlic heads, peel them and puree with the oil in a food processor. Both versions of the California cuisine-inspired sauce are also excellent at room temperature." Preheat an oven to 350 degrees. Wrap each head of garlic separately in aluminum foil. Place the parcels on a rack in the center of the oven and bake for 45 minutes. Remove the garlic heads from the oven and set aside to cool slightly so that they can be handled. In a large pot bring 6 qt salted water to a boil. Add the fettuccine to the boiling water and cook until al dente. Meanwhile, unwrap the garlic heads, separate the cloves and squeeze the garlic cloves from their papery sheaths into a hot serving bowl. Add the olive oil and season to taste with salt. Sprinkle with the chili and blend together well with a fork. Drain the pasta and transfer it to the serving bowl. Toss the pasta with the sauce. Serve immediately. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine Alla Romana Categories: Italian Servings: 4 1/2 lb Butter, softened 1 Egg yolk 1/4 c Heavy cream 1/2 c Freshly grated parmesan Cheese 1 tb Salt 1 lb Fresh fettuccine Salt and pepper Beat butter until light & fluffy. Slowly add the egg yolk & cream, beating constantly. Add grated cheese, a few tablespoons at a time, beating after each addition. In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Fettuccine. Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, or until tender. The pasta should be al dente. Drain the fettuccine into a colander and place in a large heated serving bowl. Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper. Enjoy! - Jeff Duke MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettuccine with Tomato, Basil and Yogurt Sauce Categories: Middle east, Vegetables, Pasta, Vegetarian Servings: 4 1/4 c Basil Leaves, freshly -chopped fine 1 tb Parsley, minced 1/2 c Scallions, thinly chopped -(including the tender green -leaves) 1 c Tomatoes, coarsely chopped -(2 large) 2 c Low-Fat Plain Yogurt Salt White Pepper, freshly ground 1 lb Fettuccine cooked al dente -according to package -directions Indian cuisine is one of John's favorites. This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt. Do not substitute non-fat yogurt for low-fat: over the heat of the pasta, the former becomes too runny. Have all the ingredients 1 lb Fettuccine cooked al dente according to package directions In a large bowl combine the basil, parsley, scallions and tomatoes, and toss well to mix Spoon the yogurt over the herbs and vegetables and blend well. Taste and add salt and pepper if necessary. Dive the hot fettuccine among four warm bowls. Spoon the sauce over it and serve immediately. Serves 4 One Serving: = Calories: 248 Dietary Fiber: 2.88 grams Cholesterol: 7 milligrams Sodium: 2.69 milligrams Fat: grams Source: Yankee, April 1993; Created by: John Carafoli Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettucine Alfredo Categories: Pasta, Italian Servings: 6 1/2 c Unsalted (sweet) butter, 1 lb Fresh Fettucine noodles 1/2 c Light cream (or diluted -Creme Fraiche), 1 c Freshly grated parmesan -cheese, 1 Pinch of nutmeg, 1 Pinch of fresh parsley -(optional), 1 Little pepper (optional). Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce. In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!! Once the butter has melted, stir into the butter: light cream (or the diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional). Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch of homemade noodles) to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately. The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettucini Carbonara Ala Fratelli Categories: Italian, Pasta Servings: 2 3 sl Bacon, cut into 1" pieces 3 tb Onion, diced 4 Garlic cloves, crushed 3/4 c White wine 3/4 c Half-and-half 1/2 c Romano cheese, grated 1 Egg yolk 2 x Servings fettucini, cooked Chopped parsley for garnish In an 10" pan, fry the bacon until the fatty portions are just beginning to turn clear. Add the onion, and saute over high heat until the onion is translucent. Drain off the fat, remove the bacon and onion, and set aside. Add the garlic to the pan, and deglaze the pan with the wine, scraping up any bacon leavings. Simmer for about 1 minute. Add the half-and-half to the pan, and wait until the sauce come back up to the simmer (with practice, this can be done so that the half-and-half does not curdle in the wine. If it does curdle, that's okay - the taste will still be there, it just won't look as nice). Add the Romano cheese (parmesan is acceptable, but the taste will be a little more pungent), and stir until smooth, about 30 seconds. At this point, the sauce may be removed from the heat and held for about 15 minutes. To serve, bring the sauce back up to temperature. Add the cooked fettucini to the pan and toss to coat the pasta. Add the bacon, onion and raw egg yolk, and toss to mix thoroughly. Dish onto two plates, garnish with a bit of chopped parsley, and serve immediately. Bob Denhart MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fettucini Romano Ala Fratelli Categories: Italian, Pasta Servings: 2 1 tb Olive oil 3 Cloves garlic, crushed 1/2 c White wine 3/4 c Half-and-half 1 c Romano cheese, grated 2 x Servings spinach fettucini, Cooked Chopped parsley for garnish Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add the half-and-half, and allow the sauce to come back to the simmer. Add the Romano cheese, and stir until smooth, about 2 minutes. To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley. Bob Denhart MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fig Preserves (Syko Glyko) Categories: Fruits, Preserves, Greek Servings: 25 Karen Mintzias 50 sm Green figs Blanched almonds (optional) 3 c Sugar 3 c Water 1 tb Lemon juice 1 Strip of grapefruit peel -OR- lemon peel Wash figs and trim stems. Place figs in a large pan and cover with boiling water. Bring to a the boil and boil gently, uncovered, for 15 minutes. Drain and rinse with hot water. Return to pan and cover again with boiling water. Repeat boiling and draining process four times in all. Cook until figs are tender after last change of water (about 1 hour's cooking in all). Drain figs, rinse with cold water and spread out on paper towels to dry. Insert a whole or split almond into base of each fig if desired. In a clean pan bring sugar and water to the boil. Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over moderate heat for 10 minutes, skimming when necessary. Cover pan and leave overnight. Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. Put figs and syrup into sterilised jars, seal and store in a cool place. Testing syrup: Drip a little syrup onto a cold plate. If drops do not spread, syrup is ready. If you have a sugar thermometer, cook to a temperature of 105 C (220 F). Source: The Greek Cookbook - by Tess Mallos Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Filled Pizza Categories: Breads, Sauces, Italian, Pizza Servings: 1 MMMMM------------------------------DOUGH----------------------------------- 1 pk Dry Active Yeast 1 c Water, luke-warm 2 tb Oil 1 ts Salt 2 3/4 c Flour MMMMM------------------------------SAUCE----------------------------------- 3 lb Plum Tomatoes (chopped) -or- 28 oz Tomatoes (can) 3 oz Tomato Paste 2 Garlic Cloves, chopped 2 tb Olive Oil Oregano to taste Basil to taste Parsley to taste MMMMM-----------------------------FILLING---------------------------------- 1 lb Mozzarella Cheese, shredded 8 oz Mushrooms, sliced (2 cups) 1 c Green Peppers, sliced 1 c Onion, sliced 2 Garlic Cloves, chopped 2 oz Parmesan Cheese, grated ~-----------+ Dough +------------ * Sprinkle yeast on warm water, letting stand until dissolved. Add oil, salt and / of the flour, beating well. Gradually add more flour to form a soft dough. * Turn out dough on a floured board. Knead until smooth and elastic, about 10 minutes. * Place in a greased bowl, turning to coat. Cover with saran wrap and let rise in a warm place until double in size (about 1/ hours) or refrigerate overnite to rise. ~-----------+ Sauce +----------- * Combine first 4 ingredients and simmer until thick, about 20 minutes, stirring often. * Add herbs. ~-----------+ Filling +------------ * Punch down dough and turn out on a floured board. Divide dough into 2 balls, one slightly larger for the bottom. Roll larger portion out to fit a 12" round and 1" deep pizza pan with a slight overhang. * Spread bottom with mozzeralla cheese, / of the mushrooms, / of the green peppers and garlic. Sprinkle with parmesan cheese. * Roll out the other portion and cover, folding in the edges with the bottom crust, pinching to make a standing rim. * Bake in a preheated 450oF oven on the bottom rack for 7 minutes. Remove from oven, add tomato sauce, remaining mushrooms and vegetables. Sprinkle with the herbs and garlic. * Return to oven, reducing heat to 400oF and bake an additional 25 minutes until brown and set. If edges turn brown first, cover with foil. Let stand 10 minutes before serving. Source: "The Yankee Kitchen" 04-02-93 (#2) [Stan] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fillet of Beef with Cornichon Tarragon Sauce Categories: Beef, British Servings: 5 3 lb Fillet Of Beef 1 1/2 tb Olive Oil 1/4 c Unsalted Butter, Softened 3 tb Dijon Mustard 1/3 c Shallots, Minced 1 1/3 c Dry White Wine 3 tb Fresh Tarragon, Minced 1 1/2 tb Heavy Cream Cornichons, Julienned Rub the fillet with the oil, season with salt and pepper and, in a large roasting pan, roast in a preheated 550°F oven for 23 minutes or until a meat thermometer registers 130°F for medium rare. Transfer to a platter and let stand, loosely covered with foil, for 15 minutes. In a bowl, cream the butter and mustard. In a large saucepan, combine the shallot, wine, and tarragon and cook the mixture over mod-high heat until wine is reduced to about 1 cup. Add the cream and cornichons, reduce heat to low, and whisk in the mustard butter, a little at a time, with any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not boil. Slice the fillets and nap with sauce. A 1984 Gourmet Magazine Favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Filo Pastry Categories: Greek, Breads Servings: 6 2 2/3 c Unbleached flour 1 ts Salt 1/2 c Warm water 2 tb Olive oil Cornstarch, for dusting -pastry board Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours. Divide the dough into 10 parts and roll to 1/4-inch thickness on a pastry board dusted with cornstarch. Cover with a cloth and let set for 10 minutes. Cover a table or counter top with a smooth cloth and lift rolled dough onto it. Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper. For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting. Yields 10 12x16-inch sheets. Source: Rodale's Naturally Delicious Desserts and Snacks, by Faye Martin, 1978. Shared by June Hoffman, 9/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Filo Shrimp Puffs Categories: Appetizers, Snacks, Shrimp, Spicy, Greek Servings: 10 1 tb Sesame oil 2 tb Corn oil 1 Garlic clove, crushed 1 Onion, finely chopped 1 Piece ginger root (1"), -peeled, grated 1/2 ts Turmeric 1/2 ts Chili powder 1/4 ts Ground cumin 6 oz Medium-size peeled shrimp, -raw, thawed if frozen 2 tb Creamed coconut, diced 5 Filo pastry sheets 1/4 c Butter or ghee, melted Fresh Italian parsley sprigs Preheat oven to 350'F. (175'C.). Lightly grease a baking sheet. Heat sesame and corn oil in a saucepan. Add garlic, onion and ginger. Fry gently 5 minutes, stirring occasionally. Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add shrimp, cover and cook gently 5 minutes, stirring frequently. Remove from heat, stir in creamed coconut and cool. Work with 1-2 sheets of filo pastry at a time; cover remainder with a damp cloth. Cut sheet of pastry in half lengthwise and then fold each piece in half lengthwise to make 2 long narrow strips. Spoon a portion of shrimp mixture in 1 corner of each strip of pastry. Brush pastry all over with a small amount of melted butter or ghee. Fold pastry and filling over at right angles to make a triangle. Continue folding in this way along pastry strip to form a triangular parcel. Brush with melted butter or ghee and place on greased baking sheet. Repeat with remaining pastry and shrimp mixture. Bake in preheated oven 20 minutes. Brush with remaining melted butter or ghee and return to oven 5-10 minutes or until puffs are golden brown. Garnish with pastry sprigs, if desired, and serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Finikia (Semolina Honey Cookies) Categories: Greek, Cookies Servings: 60 Karen Mintzias 125 g Butter 1/2 c Caster sugar 1 Orange (grated rind only) 1/2 c Corn or peanut oil 2 1/2 c Plain flour 4 ts Baking powder 1 1/2 c Fine semolina (farina) 1 ts Ground cinnamon 1 pn Ground cloves 1/2 c Orange juice Toasted sesame seeds *OR* Chopped walnuts MMMMM------------------------------SYRUP----------------------------------- 1 c Water 1 c Sugar 1/2 c Honey 1 Piece of cinnamon bark 2 ts Lemon juice Makes: 60 Oven temperature: 180 C (350 F) Cooking time: 25 minutes Cream butter, sugar and orange rind until light and fluffy. Gradually add oil and continue to beat on high speed until mixture thickens to whipped cream consistency. Sift flour and baking powder twice and combine with semolina and spices. Gradually add to creamed mixture alternately with orange juice. When combined knead with hand to form a firm dough. Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets and pinch ends to form torpedo shape. Bake in a moderate oven for 25 minutes until golden brown and crisp. Cool on baking sheets. In a pan stir water and sugar over heat until sugar dissolves. Add honey, cinnamon bark and lemon juice and bring to the boil. Boil over medium heat for 10 minutes and remove cinnamon. While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, then remove to a rack placed over a dish. Repeat with number required for serving. Store remainder in a sealed container for later dipping. Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Firnee (Almond & Cardamom Cream Pudding) Categories: Afghan, Desserts Servings: 6 Karen Mintzias 3 c Milk 1 pn Salt 1/3 c Granulated sugar 1/2 c Cornflour (cornstarch) 1/4 c Cold water 1/2 c Slivered blanched almonds 1/4 ts Ground cardamom (or more) 1/4 ts Saffron threads (pounded) 1/4 c Finely chopped pistachios -- (blanched) Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to heat gently, stirring to dissove sugar. Blend cornflour into reserved milk with the 1/4 cup water and pour into warm milk, stirring constantly. Add almonds and keep stirring until mixture thickens and bubbles. Use a whisk if mixture becomes lumpy. Add cardamom to taste and the pounded saffron. Cook on low heat for 5 minutes, letting pudding simmer very gently. Stir occasionally. Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle pistachio nuts around edge of each dish. To serve firnee in the traditional manner, the pudding should be poured into two plates, decorated with pistachio nuts and cut into quarters to serve in wedges. From: "The Complete Middle East Cookbook" by Tess Mallos. : ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish and Chicken Categories: Fish, Barbecue, Moroccan, Garlic Servings: 6 12 Garlic cloves 1/2 ts Coarse salt 1 bn Cilantro 1 tb Paprika 1 tb Ground cumin 1 pn Cayenne pepper Juice of 2 large lemons 1 ts Olive oil 6 oz Halibut, monkfish, bream or -snapper steaks or 1 Whole 2 lb. fish, cleaned, -scales left on, but scored -several times on the sides Additional cilantro for -garnish Grilled Fish A La Marocaine This picante, pungent Moroccan marinade can be used for any fish suitable for grilling or broiling and can also be used to marinate fish before baking. It's good with firm, white fleshed fish. Directions: Pound together the garlic, salt, cilantro, paprika, cumin and cayenne. Stir in the lemon juice and olive oil. Marinate fish steaks or whole fish in this for several hours, turning from time to time. Grill the fish for 4 minutes for each 1/2 inch thickness, turning halfway through. Baste with the marinade and serve at once, garnished with additional cilantro. Chill leftovers and serve cold the next day. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Broth (Brodo Di Pesce) Categories: Italian, Fish, Soups Servings: 2 2 md Onions 2 md Leeks 2 tb Olive oil 1 lb Heads and bones from red -snapper, rockfish, cod, Flounder, porgy, or sea bass 1 tb Tomato paste Salt to taste 2 qt Boiling water 1 Celery stalk 2 Sprigs fresh thyme (or 1 tsp -dried) PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove green tops, and reserve white parts for another use. COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over medium-high heat until softened, about 2 minutes. Add fish heads and bones and saute until golden, about 5 minutes. Stir in salt and tomato paste. Add the boiling water to the soup kettle. Cut the celery stalk in half and add it to the soup along with the thyme and leek greens. Simmer for 25 minutes. Strain broth through a fine sieve and return it to the soup kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Piquant - Psari Savore Categories: Greek, Seafood Servings: 6 Karen Mintzias 1 kg Fish Seasoned flour Oil for frying 3 Garlic cloves; - finely chopped 1 ts Rosemary spikes 1/4 c Wine vinegar 1/4 c Dry white wine or water Any fish suitable for frying may be used - whole fish, fish slices or fillets. Coat with seasoned flour and shallow fry in hot oil until golden brown and cooked through. Drain on absorbant paper and place in a single layer in a serving dish. Keep hot. Drain most of the oil from the pan, leaving about 1 tablespoon. Return pan to heat and add garlic, rosemary and 3 teaspoons of the seasoned flour. Stir well and cook until flour is golden. Remove pan from heat and pour in vinegar, swirling pan contents to blend. Return to heat and stir in wine or water. Let sauce bubble gently for 1 minute. Pour over sauce and serve immediately. Note: Trout is exceptionally good prepared this way. Source: The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fish Soup (Kakavia) Categories: Soups, Greek, Fish, Seafood Servings: 8 Karen Mintzias 1 1/2 kg Fish trimmings 3 l Water Salt Whole peppercorns 2 lg Onions; chopped 2 Garlic cloves; crushed 2 Leeks (optional) -- white part only 1 c Chopped carrot 1 c Chopped celery (with leaves) 1/2 c Olive oil 2 c Chopped, peeled tomatoes 2 Bay leaves 4 Sprigs parsley 1 Sprig thyme 750 g Potatoes; peeled & sliced Parsley; chopped MMMMM--------------------------FISH (SEE NOTE------------------------------- 1 1/2 kg Mixed whole fish 500 g Green lobster tails 500 g Large green prawns 2 tb Lemon juice Obtain from the fishmonger fish trimmings such as heads and backbones. Rinse well and place in a large pot. Add water, salt and 1/2 teaspoon peppercorns and simmer for 2 hours. Strain stock and reserve. Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10 minutes. Add chopped tomatoes, herbs tied into a bunch and reserved fish stock. Season well with salt and freshly ground pepper. Cover and simmer for 30 minutes. Add potatoes and boil for 5 minutes. Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces and prawns and simmer for 7-10 minutes until prawns turn pink and lobster meat is cooked. Do not boil when shellfish are added for they will toughen. Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped parsley and keep hot. Serve soup in a tureen as a first course with crusty bread, then follow with seafoods and potatoes served with lemon wedges and a cruet of olive oil. Alternatively soup, potatoes and seafoods may be served together in deep plates. NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, eel, whiting, john dory and bream. Cut into 5 cm (2 inch) slices and sprinkle with lemon juice. Add heads and trimmings to fish stock. Cut rinsed lobster tails into 5 cm (2 inch) pieces with shell on. Shell and de-vein prawns. Source: The Greek Cookbook by Tess Mallos Typos by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Flaedle Categories: Pancakes, Soups, German Servings: 4 200 g Flour (1 3/4 cups) 2 Eggs 1/4 l Milk (1 cup plus 1 Tbsp) 1 pn Salt Fat for frying Mix the flour and milk, then add the eggs, and season with salt. In a skillet, melt a little fat over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet is covered with a thin layer. As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an eggturner, then flip the pancake to cook the other side. Once the 'Flaedle' is done, set it aside for cooling. If the 'Flaedle' is to be used in 'Flaedle'-soup, roll it up and cut it into very thin slices. Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Flaming Eggs Categories: Spanish, Spicy Servings: 2 1 tb Olive oil 1/2 sm Onion 1/2 sm Red pepper 1/2 ts Chopped red chilli 220 g Crushed tomatoes 1 tb Tomato paste 3 Eggs 1 tb Parsley Preparation time: 25 minutes Cooking time: 25 minutes 1. Preheat the oven to 160C. Heat the oil in a medium pan, add the onion and cook over a medium heat until soft and lightly golden. Add the pepper and chilli and cook for a further 2-3 minutes. Add the tomato paste and cook , uncovered, over a low heat for 10 minutes, stirring occasionally. 2. Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press two hollows into the mixture to hold the eggs (one per number of servings). One-by-one break each egg into the hollows. 3. Bake for 20-30 minutes or until the whites are set and the yolks are still soft. 4. Sprinkle with parsley and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Flaming Greek Cheese Categories: Greek, Cheese, Appetizers Servings: 1 1 Kasseri or Kefalotere Ice water Flour Butter or margarine Lemon juice Cognac Cut Casseri cheese into 1/2-inch slices, allowing about 4 ounces for each serving. Chill slices in ice water. Pat dry and dust with flour. For each serving, melt 3 tablespoons butter until it sizzles but does not brown. Add cheese slices and saute quickly on both sides. Do not overcook or cheese will melt and stick to pan. For each serving, squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops of Cognac. Ignite. Serve cheese when flames die down. A Los Angeles hostess and restaurateur developed this recipe some years ago for one of her restaurants. Created by: Ann Pappas (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Flogheres (Almond Pipes) Categories: Desserts, Greek, Cookies Servings: 8 4 lg Filo pastry sheets 1/2 c Melted butter 1/2 lb Toasted sliced almonds 1/4 c Sugar 1/4 ts Salt 1 Egg, well-beaten 1 ts Orange peel 1/2 ts Ground cinnamon Cinnamon Honey Syrup (recipe below) Brush filo sheets with 1/4 cup butter - stacking sheets on a large chopping board or counter top. Combine almonds, sugar, salt, egg, orange peel, cinnamon and remaining butter in a small bowl. Spread over top of filo sheets. Beginning with longer side, roll tightly into one long roll. Tuck ends in well. Place in an ungreased, metal baking pan. Slice into 8 portions. Spread portions out slightly so that heat can circulate between rolls. Bake in a moderately hot oven (375 degrees F) 45 to 50 minutes until top filo is deep golden brown and nuts at side look well-toasted. Remove from oven and pour hot Cinnamon Honey Syrup over rolls at once until sizzling stops. (Do not pour syrup over after sizzling stops or rolls will be too sticky.) Cinnamon Honey Syrup: 1 cup honey 1 cup sugar 1 cup water 1 tsp orange peel 1/2 tsp ground cinnamon 1 Tbsp lemon juice Combine honey, sugar, water, orange peel, and cinnamon in a small saucepan. Cook, stirring constantly, until mixture boils. Simmer 20 minutes. Stir in lemon juice just before pouring over pastry. Makes 8 servings. From: INTERNATIONAL DINING WITH SPICE ISLANDS by the Spice Islands Home Economics Staff, San Francisco. 1963/1970. LCCC# 63-22009 Shared by: Karin Brewer, Cooking Echo, 4/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Florentine Chicken Categories: Italian, Chicken Servings: 4 1 (2 to 2-1/2 lb) frying -chicken Salt and freshly ground -pepper to taste 1 tb Parsley - chopped 1/2 c Olive oil Juice of 1 lemon 3/4 c All-purpose flour 2 Eggs Oil for frying Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl. Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off. Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375F, or until a 1-inch cube of bread turns golden brown after 1 minute. Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels. Place chicken pieces on a warm platter, sprinkle lightly with salt. Serve immediately. Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn - Welsh Categories: Lamb, Welsh Servings: 6 1 1/2 lb Loin Lamb 3 oz Onions 4 oz Drippings 1 oz Mushroom Trimmings 4 oz Breadcrumbs 2 oz Laverbread 12 oz Shortcrust Pastry Seasoning Chopped Parsley 1/2 x 1/2 Gill Milk 1 Sliced Tomato (For Garnish) Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency with a little milk, then season. Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes. Cool and drain the loin, roll out the pastery into a rectangle 5/16" thick. Spread the pastry with the remainder of the stuffing, leaving a 2" margin all around. Place the cold loin in the pastry, egg wash the margin. Completely envelope the meat in the pastry and seal. Turn it over, place onto a greased baking sheet with the folds underneath. Egg wash it and decorate as required. Bake it in an oven of 425 degrees F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve with brased leeks, jacket potatoes, and brown sauce. Cardiff College of Food Technology MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fondue Vaudoise (Cheese Fondue 'a la Vaudoise') Vaud Categories: Switzerland, Cheese Servings: 4 200 g Gruyere cheese ( 7 oz) 135 g Emmental cheese (5 oz) 135 g Raclette cheese (5 oz) 135 g 'Vacherin de Fribourg'- - cheese (5 oz) 1 x Glove garlic 3 dl Dry white wine 2 tb Corn starch 3 tb Kirsch Freshly ground pepper Nutmeg White bread (preferably 2-3 - days old Grate or shred the cheese. Cut the bread into cubes. Peel the garlic, halve, rub the inside of a cast iron fondue dish (caquelon) with the garlic. Pour the wine into the dish, place the dish on the hot stove (not too hot !), add the cheese and stir CONTINUOUSLY until it has melted. Blend the corn starch with the kirsch. Stir into cheese fondue. Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper and nutmeg. Transfer the dish to a burner and let simmer. Impale a piece of bread on the fondue fork and dip into the cheese. Serve a dry white wine or black tea with a fondue. Top the meal with a 'small' glass of kirsch ! (Kirsch = 'Cherry schnaps') MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fool Medames (Egyptian Beans) Categories: Vegetables, Egypt Servings: 8 1 lb Dried sm. fava or pink beans Lightly salted water 1/2 c Red lentils 3 tb Lemon juice 1/4 c Olive oil 1/2 ts Cumin, ground Salt and pepper to taste 1/2 c Green onions, chopped Sort and rinse dried beans. Place in a large saucepan and add lightly salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over low heat 2 1/2 hours. If necessary, add more water to keep beans covered. Add lentils and cover. Simmer 30 minutes longer or until lentils and beans are tender and mixture is thick but not soupy. Stir in lemon juice, olive oil, cumin, salt and freshly ground pepper. Serve hot, sprinkling each serving with a portion of green onions. *The Egyptian national dish is eaten for breakfast or any time of day with green onions and bread. Source - Middle Eastern Cooking by Rose Dosti, HPBooks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Frank-Ly Paella, Barcelona Style Categories: Rice, Pork, Spanish Servings: 8 1 lb Franks 2 c White Rice 16 Cocktail Size Mini Franks 8 oz Italian Sweet Sausage or -Hard Salami, thinly sliced 1/3 c Olive Oil 3 Cloves Garlic, sliced 1 md Onion, coarsely chopped 1/4 ts Saffron, crushed 4 c Chicken Broth 1 md Tomato, peeled, seeded and -diced 1 Green Bell Pepper, seeded -and diced 1 Red Bell Pepper, seeded and -cut into thin strips or 1 -jar whole Pimento, drained and cut -into strips Bay Leaf Salt/Freshly ground Pepper Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside. Add 1 T oil and cocktail franks and salami slices. Lightly brown; remove and set aside. Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes. Yield: 6 to 8 servings. SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Frankfurt Crown Cake Categories: Desserts, Cakes, German Servings: 10 MMMMM-------------------------------CAKE------------------------------------ 1 c Butter, No Margarine 1 1/2 c Sugar 6 lg Eggs * 1 1/2 ts Grated Lemon Rind 8 tb Rum 4 ts Baking Powder 3 1/2 c Flour, Unbleached, Sifted MMMMM-----------------------BUTTER-CREAM FILLING---------------------------- 1 c Sugar 3/4 c Water 6 lg Egg yolks 1 tb Rum 1 c Butter,No Margarine,Unsalted MMMMM-------------------------PRALINE TOPPING------------------------------ 2 tb Butter 1 c Sugar 1/2 c Water 1 c Almonds, Blanched, Sliced MMMMM--------------------------APRICOT GLAZE------------------------------- 1/2 c Apricot Jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ~------------------------------------------------------------------------ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325°F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238°F, (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238°F, (soft ball stage). Stir in almonds; cook until mixture reaches 310°F, or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Frankfurter Gruene Sauce (Frankfurt Green Sauce) Categories: Sauces, German, Eggs Servings: 2 3 c Mixed herbs (parsley, -chives, chervil, borage, -dill, Spinach greens, watercress, -tarragon, basil, Pimpernel) 1 c Sour cream or plain yogurt 2 sm Onions. coarsely chopped 2 tb Cream 2 tb Mayonnaise 3/4 c Low-fat cottage cheese -(pressed through a fine -sieve In order to smooth curds) Ground white pepper Small pinch of sugar 1 To 2 eggs, hardboiled and -coarsely chopped Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others.) Wash them thoroughly and drain on paper towels. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether. Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn't seem to be fluid enough. The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite. Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce. Season with salt, pepper, and a very little sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish. Makes 2 - 3 cups. From: THE CUISINES OF GERMANY by Horst Scharfenberg ISBN 0-671-63197-7. Poseidon Press, Simon & Schuster, New York. 1989. Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fred's Lasagne Categories: Italian, Pasta Servings: 6 1 lb Ground beef, lean 2 tb Olive oil 3 1/2 c Tomatoes 16 oz Tomato sauce 1 lg Onion, diced 1 Garlic clove, minced 1 1/2 ts Oregano 1/4 ts Rosemary leaves 1 ts Basil leaves, fresh, crushed -(or 1/4 tsp dried) 1/2 ts Msg 2 ts Salt 1 ts Sugar 1 c Mushrooms, sliced 1/2 lb Lasagne noodles 1 lb Ricotta cheese 1/2 lb Mozzarella cheese 1/2 c Parmesan cheese, grated Saute ground beef in hot oil until meat loses its pink color. Add tomatoes, tomato sauce, seasonings and mushrooms. Mix well; cook slowly about 2 hours or until sauce is thickened. Cook noodles following directions on package; drain, rinse in cold water and separate. In a buttered 3-quart baking dish make two layers of the noodles, meat sauce, ricotta, slices of Mozzarella cheese and Parmesan cheese, in this order, using about half of each for each layer. Bake in 350 F oven 30 minutes or until bubbly. Serves 6 to 7. NOTE: Pepperoni may be added to meat sauce if desired. You may double the recipe for sauce; use half in making the lasagne, as above, and serve the remainder, cooked down until quite thick, in a sauce boat along with the lasagne. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Freezer Mix One-Dish Spaghetti Categories: Italian, Ground beef, Pasta Servings: 6 1 pk Beef-Tomato Freezer Mix 3 c Water 1 cn Mushroom stems/pieces(4oz) 1 pk Thin spaghetti 1 ts Oregano leaves 1 ts Sugar 1 ts Chili powder 1 c Shredded Cheddar cheese Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients except cheese to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and spaghetti is tender, about 30 minutes. (A small amount of water can be added if necessary.) Sprinkle with cheese; cover and heat until cheese is melted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fregolata Veneziana (Almond-Polenta Cake) Categories: Cakes, Italian Servings: 6 1/2 c Granulated sugar 7 tb Unsalted butter, melted and -cooled 2 Egg yolks 2 ts Lemon juice 1 ts Vanilla extract Grated zest of 1 lemon 1 ts Almond extract 7/8 c Fine yellow or white -cornmeal 3/4 c All-purpose flour, scant 1 pn Salt Butter for greasing pan 1/4 c Skinned, toasted hazelnuts -(or blanched almonds) 1/4 c Skinned, toasted hazelnuts -coarsely chopped 2 tb Brown sugar, preferably -unrefined In a blender ot food processor fitted with a steel blade grind the 1 cup of almonds with 2 to 3 tablespoons of granulated sugar to a coarse powder. Add the remaining granulated sugar and process to a very fine powder. Transfer the almond powder to the bowl of a mixer or a large mixing bowl and beat in the butter until blended. Add the egg yolks, lemon juice, lemon zest, and the vanilla and almond extracts; mix until well blended. Add the cornmeal, flour, and salt to the almond mixture and stir just until the dough comes together. It is very important not to overwork the dough. Preheat the oven to 350F. Butter a 9- or 10-inch tart or quiche pan, preferably with a removable bottom. Spread the dough in the pan, using your fingers to distribute dough to the edge. Sprinkle with the chopped nuts and brown sugar. Bake for 5 minutes. Reduce the heat to 300 F and bake for 45 to 50 minutes longer, until the surface is a pale golden brown. Cool completely on a rack and cut into wedges to serve. Yield: Ten to twelve wedges. [ The New York Times; Jan 27, 1988 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Apple Tart Categories: Desserts, French, Pies Servings: 8 1 (9-in) pre-cooked tart shell 2 lb Apples -preferably Golden Delicious 1/2 Lemon, juiced 2 tb Sugar (or more if needed) 3/4 c Apricot jam 1/4 c Calvados -=OR=- Dark Rum or Cognac 2 tb Butter PEEL, QUARTER and core the apples. Slice 3 apples into thin slices, toss with lemon juice and 2 tablespoons of the sugar and set aside. Make applesauce with the rest of the apples: Chop coarsely, place in a saucepan with 2-3 tablespoons of water, cover and cook over a medium-low heat until very soft. Warm the jam, then force it through a sieve (fruit bits can be returned to the jar). Add 1/4 cup of strained jam to applesauce, together with the Calvados and butter. Continue cooking, if needed, until fairly thick. Taste and add sugar if needed. It should taste sweet, but not like jam. Spread the applesauce over the tart shell, then layer the drained apple slices in concentric circles over it. Bake about 30 minutes, until the apples are tender. Warm remaining apricot jam, adding a tablespoon or so of water if needed, to paint over the tart. Best served warm. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Apple Charlotte Categories: Desserts, French Servings: 8 10 To 12 apples 3/4 c Sugar 1 1/2 c Unsalted butter 12 sl Bread, crusts removed This takes a while to prepare, but it isn't difficult and it has a most distinctive and delicious flavor. (A charlotte mold is round a 3-1/4 -4 inches high, but a 2 quart souffle dish will do as well.) Peel and core apples and cut them into thin slices. Melt the sugar and 5 tbsp of the butter in a large frying pan. Add apples, stir until coated with butter, cover and cook over low heat until tender. Uncover and continue to simmer until water formed is evaporated. You should now have a thick apple puree. Cut bread into pieces and completely cover the bottom and sides of the mold. (easy when bread is cut into 1 inch strips for sides, and triangles for the bottom.) Then brown the triangle pieces in some of the butter and place in bottom of mold. Dip strips of bread in melted butter and line sides. Pour hot puree into mold and cover with more trips of bread dipped in melted butter. Set the mold on a baking sheet and place in a 400 F oven. Bake 40-50 minutes, or until bread on top is a deep golden brown. Remove from oven and let stand 20 minutes. Slip a knife between mold and bread and turn on to a platter. Serve hot with cream or apricot rum sauce. (1/2 cup apricot jam warmed up with 1/4 cup rum.) Serves 8. Origin: Found in recipe box from garage sale. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Bread Categories: Breads, French Servings: 6 1 pk Yeast 2 c Bread flour 1 ts Salt 1 ts Sugar 1 ts Butter (or margarine) (Use -ingredients at room -temperature.) 1 c Plus 1 Tbsp warm water "An authentic crispy French bread with a tender soft interior and so easy! This doesn't make too large a loaf, so it will be gone quickly. Try both French recipes." Put all ingredients into the pan in the order listed, select "French" bread and push "Start" and plan a French dinner to go with this bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Dressing Categories: Dressing, French Servings: 1 2 tb Red wine vinegar 7 tb Peanut, corn, or olive oil * Salt to taste, if desired Freshly ground pepper Combine all the ingredients in a small jar. Close and shake until thoroughly blended. Serve over salad greens. * recipe calls for 6 to 8 tablespoons of oil. I used 7 as an average. Cowboy math. From Craig Claiborne's "Southern Cooking" Posted by Wesley Pitts MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup Coca-Cola Categories: Soups, French Servings: 4 1/4 c Butter or margarine 4 c Onions, thinly sliced 2 cn (10.5 oz ea) beef broth (bouillon) 3/4 c COCA-COLA 1 ts Salt 1/2 ts Vinegar 1/8 ts Pepper French bread, cut into Thick slices Parmesan cheese, grated In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup Categories: Soups, French Servings: 6 3 tb Butter 1 tb Light olive oil 2 1/2 lb Thinly sliced onions 1/2 ts Salt 1/2 ts Sugar * 2 tb Flour 2 1/2 qt Beef stock ** 5 tb Cognac 1 c Dry white French vermouth * Sugar helps the onions brown. ** At least 2 cups of the beef stock should be hot. This is certainly one of the all-time favorites. The canned and packaged onion soups I've tried have been very good, and the only way to better them is for you to have your own beautiful beef stock. However, bought onion soup will benefit from the flavor additions suggested here. TIMING: For most delicious results, you want a slow simmer for 2 3/4 to 3 hours. SPECIAL EQUIPMENT SUGGESTED: A food processor with slicing blade or a hand slicer is useful for the onions; a heavy-bottomed 3-quart saucepan with cover for onion cooking and simmering. Browning the onions - 40 minutes. Set the saucepan over moderate heat with the butter and oil; when the butter has melt- ed, stir in the onions, cover the pan, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, raise heat to moderately high, and let the onions brown, stirring frequently until they are dark walnut color, 25 to 30 minutes. Simmering the soup. Sprinkle in the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, the Cognac or brandy, and the vermouth. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Correct seasoning. Ahead-of-time note: May be prepared in advance; chill uncovered, then cover and refrigerate or freeze. Serving. Serve the soup as it is, accompanying it with French bread and a bowl of grated Swiss or Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Onion Soup Categories: Soups, French Servings: 6 5 Onions, sliced 1/4 c Soy sauce 2 Cloves garlic, diced 5 c Water 1/4 c Butter 1/2 c Grated Parmesan cheese 1 Vegetable bouillon cube 4 sl French bread, toasted and -cubed Saute onions and garlic in butter until onions are clear. Add bouillon cube and soy sauce. Simmer for 15 to 20 minutes, or let sit overnight for flavors to blend; or freeze. Next, add water and let simmer for another 15 minutes. Ladle into bowls, sprinkle with toast cubes, and Parmesan cheese. Serve when cheese is melted. Makes 6 servings of about 1 cup each. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Scrambled Eggs Categories: Eggs, French Servings: 6 3 tb Butter 4 md White part only leek 2 tb Butter 20 Beaten to blend egg 8 oz Cut in small pieces cream -cheese 1 tb Minced mint Salt pepper Sprigs mint Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly slice leek and add, cover and cook, stirring occasionally, until soft, about 20 minutes. Uncover and continue cooking, if necessary, until all liquid evaporates; do not brown. Remove leek from skillet. Melt 2 tablespoons butter in same skillet over low heat. Add eggs, room temperature cream cheese, fresh mint*, salt and freshly ground pepper and cook, stirring with whisk or fork, until egg begins to set. Stir in leek and cook until mixture forms soft curds. Taste and adjust seasoning. Turn out onto heated platter. Garnish with fresh mint sprigs. * Can substitute 1 tsp. dried mint, crumbled MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Sourdough Bread Categories: Breads, French Servings: 15 -JUDY GARNETT (PJXG05A) 1 pk Yeast; (or 1 1/2 tsp) 3 c Bread flour 1 ts Salt 1 ts Sugar 1 tb Cornmeal 1 tb Gluten 1/4 ts Baking soda 1/2 c Sourdough starter 2 ts Olive oil or butter 1 c Warm water Put all ingreds. in order listed into pan, select "French" bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Asparagus Categories: Vegetables, German Servings: 6 2 lb Asparagus, Fresh, Any Color Water, Boiling, Salted 1/4 c Butter 3 tb Parmesan Cheese, Grated 1 lg Egg, Hard Cooked Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Tomato Soup Categories: Soups, German Servings: 4 6 md Tomatoes, Or 2 lb Italian Plum Tomatoes 1 Onion, Chopped 1 Celery, Stalk, Chopped 2 c Chicken Broth 1 tb Tomato Paste 1/2 ts Basil, Dried 1/4 ts Pepper, Freshly Ground 1/2 ts Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1-1/2 quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Tomato, Bacon and Onion Fettucine Categories: Italian, Pasta Servings: 2 4 oz Uncooked fettuccine 3 Slices bacon 1/4 c Chopped onion 1 c (1 medium) chopped tomato 1 tb Chopped fresh basil OR 1/2 ts Dried basil leaves Cook fettuccine to desired doneness as directed on package. Drain, keep warm. Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain on paper towels. Reserve 1 Tbsp. drippings in skillet. Add onion; cook until crisp-tender. Crumble bacon; add to onion with tomato and basil. Cook just until heated. Immediately toss with cooked fettuccine. 4 side dish servings; 2 main dish servings. From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fricassee De Poulet a la Poitevine (Chicken in Onion Sauce) Categories: Chicken, French Servings: 6 2 lb Onions 1 Chicken 3-4 pounds Salt, black pepper 1 oz Butter 2 tb Flour Serves 6 Peel the onions, quarter them and slice thickly. Wipe the chicken inside and out with a cloth wrung out in boiling water. Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved. Season each piece on both sides. Melt the butter in a sauteuse or large frying pan over low heat and when foaming add the chicken and colour to the golden stage on both sides. Remove from the pan with a slotted spoon, cover and keep hot. Add the onions to the fats in the pan, sea- son, increase the heat to medium, mix well and colour to the golden stage, moving them around with a wooden spatula to prevent sticking and colouring too fast. Sprinkle with half the flour and mix in thoroughly before adding the remainder. Cook for a few moments, stirring constantly, reduce the heat to low, add the vinegar, stir well and arrange the chicken on top. Cover and cook slowly for about 40 minutes until the chicken is tender and the moisture from the onions has made the sauce. During this time shake the pan frequently and do not lift the lid except to stir the ingredients twice. Correct the seasoning if necessary and serve very hot with plain boiled potatoes. From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 0-671-06542-4 Posted by Stephen Ceideberg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Batilgian Categories: Armenian Servings: 6 1/4 c Vegetable oil 1/4 c Olive oil 2 Eggs, beaten 1 lg Eggplant, cut into 1/2 inch -- rounds Salt to taste Heat oils in a heavy skillet on high heat till the oil sizzles, then lower to medium. Dip slices of eggplant into the beaten egg & fry for about 4 minutes on each side, till browned. The coating will be crisp & the eggplant tender. Reduce heat if necessary. Drain on paper towels & sprinkle with salt. Serve immediately. "Sundays at Moosewood Restaurant Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fried Zucchini Categories: Italian, Vegetables Servings: 6 1 lb Zucchini, cut into 1/8 inch -slices 1 ts Salt 2/3 c Sifted all-purpose flour, or -more 1 c Water Vegetable oil, for frying Sprinkle zucchini slices with salt; allow to stand 30 minutes. Drain and pat dry. Gradually add flour to water, beating with fork, until batter has the consistency of sour cream. Add more flour if necessary. Add enough oil to large skillet to come 3/4 inch up side. heat to 375 degrees. Dip zucchini slices in batter and drop them in oil. Do not crowd skillet. Fry until bottoms have golden crusts, then turn slices over. Drain, salt if necessary and serve at once. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Frische Tomatensuppe (Fresh Tomato Soup) Categories: German, Soups Servings: 4 6 Tomatoes; Medium Size OR 1 Onion; Chopped 2 c Chicken Broth 1/2 ts Basil; Dried 1/2 ts Salt 2 lb Italian Plum Tomatoes 1 Celery; Stalk, Chopped 1 tb Tomato Paste 1/4 ts Pepper; Freshly Ground 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fromage De Tete De Porc (Farmhouse Brawn) Categories: Pork, French Servings: 8 1 Fresh pig's head 4 Shallots 4 Carrots 4 Onions 1 lg Leek 1 Clove garlic 1 Sprig each parsley, -marjoram, thyme 1 Bay leaf 1 tb Salt 10 Black peppercorns 4 Cloves Black pepper (optional) 2 tb Finely chopped parsley Serves 8- 10 Have the butcher split the head into halves and remove the ears. Place cut side down in a sieve and pour fast-boiling water over the skin. Drain and scrape off any blemishes. Peel and finely chop the shallots. Peel the carrots and onions and trim the leek, cut them all into pieces. Place the pig's head, car- rots, onions, leek and peeled garlic in a large pan, cover generously with cold water and bring slowly to boiling point over low heat. Skim off the froth that rises and when clear add the herbs tied together, seasoning and cloves. Cover and cook, sim- mering steadily, for 2 hours or until the meat detaches itself from the bones. Remove the meat, skin and fat from the bones, Cut into pieces and place in a large bowl. Add the brains, and the tongue skinned and cut into small pieces. Mash with a fork and mix well. Test for seasoning, add black pepper if necessary so that the mixture is well flavoured. Mix in the chopped shallot and parsley, and stir to incorporate thoroughly. Pour into 2 wetted moulds and when cold refrigerate until required. To serve, cut into slices and arrange on a large serving dish surrounded by lettuce leaves. Hand French mustard separately and a mixed green salad tossed in vinaigrette dressing. Being made of fresh meat this brawn should be eaten within a week. From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 0-671-06542-4 Posted by Stephen Ceideberg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruchtknoedel (Fruit Dumplings) Categories: Austria, Desserts Servings: 6 6 tb Butter 1 pn Salt Zest of 1/2 lemon, grated 1 Whole egg 1 Egg yolk 3 c Farmer cheese 3 tb Sour cream 1 tb Powdered sugar 1 1/2 c Cake flour 12 Plums (OR 12 apricots, OR 18 -large strawberries) 24 Cubes sugar (optional) For plum dumplings: 3 tb Finely ground poppy seeds -(you can use mortar and -pestle) 1 tb Powdered sugar For apricot dumplings: 3 tb Farmer cheese 1 tb Powdered sugar For Strawberry dumplings: 5 tb Toasted plain bread crumbs 1 tb Powdered sugar 1. In a bowl, combine the butter, salt, and lemon zest. Whip until fluffy. Add the whole egg, and egg yolk, and continue to beat to blend. Beat in the farmer cheese, sour cream, and powdered sugar. Add the flour slowly and beat until smooth. Allow the dough to rest for 30 minutes at room temperature. 2. Cut the plums or apricots in half and remove the pits, if necessary. If the fruit isn't sweet, place 1 cube of sugar in the hollow of each half. 3. On a marble pastry board, roll out dough 1/2 inch thick. Using a pastry wheel, cut the dough into a grid of 5-inch squares. If you're using strawberries, make 18 (3-inch) squares. 4. Place a piece of fruit, cut side down, on each circle of dough and pull the pastry up around the fruit. Seal by pinching the pastry together. The dumplings can be prepared up to 3 hours ahead to this point. Refrigerate until ready to boil. 5. Bring 2 quarts of salted water to a boil. Add 8 dumplings and simmer until they rise to the top, approximately 15 minutes. Remove with a slotted spoon. Keep warm on a covered plate. Repeat with the remaining dumplings. 6. To serve: Plum dumplings: Sprinkle with poppy seeds and powdered sugar Apricot dumplings: Sprinkle with farmer cheese, pressed through a sieve, and the powdered sugar Strawberry dumplings: Roll in the toasted plain bread crumbs and sprinkle with the powdered sugar. ((Note: My mother used to make these with whole pitted apricots and whole pitted plums, always with a sugar cube in the center, and always rolling the finished product in the toasted bread crumbs, and the sprinkling the dumplings with sugar. Karin)) From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler, ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Salad with Nuts Categories: Salads, German Servings: 4 1 sm Honeydew Melon 2 Oranges 1 c Blue Grapes Lettuce Leaves 12 Walnut Halves MMMMM-----------------------------DRESSING---------------------------------- 8 oz Yogurt 1 tb Lemon Juice 1 tb Orange Juice 1 tb Tomato Catsup 2 tb Evaporated Milk 1 ds Salt 1 ds White Pepper Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Torte Categories: Desserts, Cakes, German Servings: 8 MMMMM------------------------------PASTRY----------------------------------- 2 c Flour, Unbleached 1/4 c Sugar 1 c Butter, NO Margarine, Unsalt 2 Egg Yolks MMMMM-----------------------------FILLING---------------------------------- 4 c Fruit, Fresh, Canned, Frozen 1/2 c Sugar,If Fresh Fruit Is Used 1/4 c Water, If Needed 2 tb Cornstarch MMMMM--------------------------ALMOND COATING------------------------------- 1 Egg White 1 tb Sugar 1/2 c Almonds, Toasted, Sliced MMMMM-----------------------------TOPPING---------------------------------- 2 tb Sugar 1 ts Vanilla Extract 1 c Cream, Heavy, Whipped CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Tzimmes Categories: Desserts, German Servings: 6 1 1/2 lb Mixed dried fruit * 4 tb Honey 1/4 ts Cinnamon 1/2 ts Salt 1/2 c Brown rice 2 c Boiling water Einbren: (thickening) 2 tb Flour 1 c Water 2 tb Butter * prunes, peaches, pears, apricots, raisins Wash fruits in hot water; drain. Combine with rice, honey, seasonings, and water. Bring to the boiling point, then reduce heat and simmer slowly until the rice is tender (20 to 30 minutes). It may be necessary to add a little water. Heat flour in small skillet until light brown, stirring constantly to prevent burning. Stir in butter. Slowly add water, stirring constantly. When einbren is smooth and thick, add to fruit. Cook until the fruit liquid has thickened. Remove to a casserole and brown lightly under the broiler flame for a few minutes. Serve hot as a dessert. Serves 6 to 8. Source: Kwaj Cuisine Posted by Dar Rains MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruited Pork Roast, Scandinavian Style Categories: Scandinavia, Pork Servings: 8 3 lb Boneless rolled pork loin ro -ast 8 Pitted dried prunes 12 oz Great western beer 1/2 ts Ginger 1 md Apple, peeled and chopped 1 ts Lemon juice 1/2 ts Salt Pepper 1/4 c Flour Fat grams per serving: Approx. Cook Time: 3 hr 1. Remove string from roast. Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side. 2. Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling. Remove from heat, let stand 5 min. 3. Mix apple with lemon to prevent darkening. Drain prunes, reserving liquid; pat dry with paper towels. Combine prunes and apple. 4. Pack fruit into pocket in pork. Tie roast with string at 1 - inch intervals. 5. Place meat on rack in roasting pan. 6. Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45 minutes per pound. Baste occasionally with liquid drained from prunes. 7. Transfer meat to platter. Skim fat from cooking liquid. Deglaze roasting pan with a little water, add to cooking liquid. Add salt and enough additional water to measure two cups. Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened. Serve in a sauce boat with sliced roast. Makes 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fudgy Hanukkah Cake Categories: Cakes, Chocolate, Entertain, Jewish Servings: 12 1 1/2 c Packed brown sugar 1 1/4 c All purpose flour 1/2 c Sifted unsweetened cocoa -powder 1 pn EACH cinnamon, and salt 1 Egg, and egg white 3/4 c Buttermilk 3/4 c Strong coffee 1/3 c Vegetable oil ICING: 1/4 c Sifted unsweetened cocoa -powder 4 ts Granulated sugar 4 ts Cornstarch 1/2 c Skim milk 1/4 c Corn syrup 1 ts Vanilla At Hanukkah, it's traditional to hand out small gifts of money (called Hanukkah gelt), eith real or chocolate, to children. Tuck gold wrapped chocolate coins into the batter to surprise your youngsters with a little treat. edible gold glitter (optional) In bowl, combine brown sugar, flour, cocoa, baking soda, baking powder,cinnamon and salt. In separate bowl, beat egg and egg white; beat in buttermilk, coffee and oil. Make well in sugar mixture; whisk in coffee mixture just until blended. Pour into greased 8 inch square baking pan. Tap gently on counter. Bake in 350 F oven for 30-40 minutes or until tester inserted in centre comes out clean and cake springs back when pressed. Let cool on rack for 20 minutes (Can be frozen for up to 2 months) ICING: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium high heat, whisking constantly. Reduce heat to low and cook,whisking, for 1-2 minutes or until thickened and glossy. Cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter (if using). Makes 12 servings. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Funstival Koulouria Categories: Greek Servings: 50 1/2 lb Butter 1 1/2 c Sugar 1 ts Vanilla 6 Eggs 6 ts Baking powder 6 c Flour 1 Egg yolk for glaze 1/3 c Sesame seeds From 'The Way Yia Yia Did It' published by St. Sophia Greek Orthodox Church in San Antonio, named after their annual 'Funstival' Cream butter with sugar in an electric mixer, adding sugar slowly. Beat 20 minutes or until the consistency of whipped cream. Add vanilla, then eggs one at a time. Beat well after each addition. Take from mixer. With a wooden spoon or rubber spatula, fold in 4 cups of flour sifted together with baking powder. Knead in remaining flour, 1/2 cup at a time, until a soft non-sticky dough is achieved. If large eggs are used, a little more flour may be needed. Pinch off dough the size of a walnut and roll pencil thin, fold in half side by side and twist. Brush with beaten egg yolk and press sesame seeds on each piece. Place on cookie sheets and bake at 350 degrees for 30 minutes or until golden brown. Makes 50 to 60 cookies. From: Texas Folklife Festival 1991, San Antonio, TX Shared by: Karin Brewer, Cooking Echo, 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fusilli with Vegetables Categories: Italian Servings: 6 3 tb Olive Oil 1 tb Lemon Juice 4 tb Parmesan Grated 1/2 lb Small Zucchini, Cut Into 1/4 In Thick Slices, 1/4. Broth 1/2 lb Ripe Plum Tomatoes Diced OR 1 1/4 c Canned Diced Tomatoes 1/3 c Chopped Fresh Parsley 1/4 c Chopped Fresh Basil OR 2 ts Dried 2 cl Garlic minced 2 md Shallots Minced 1/2 ts Marjoram 1/2 ts Salt 1/2 lb Fusilli OR Short Pasta Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another.Dip One Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On Broiler Pan. Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram, Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold Water. Drain. Add To Tomato Mixture. Mix in 1/4 C. Chicken Broth And Lemon Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden Brown. About 3 Min. Add To Pasta And Toss. Garnish With Basil Leaves. Sprinkle With Remaining 1 T. Cheese. Serve At Room Temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Galaktoboureko Categories: Greek, Desserts Servings: 20 Karen Mintzias 6 c Milk 1 c Fine semolina 3 1/2 tb Cornstarch 3 c Granulated sugar 1/4 ts Salt 6 Eggs 1 ts Vanilla extract (optional) 1 tb Butter 12 Commercial filo sheets 3/4 c Butter; melted & hot 1 c Water 1 Lemon or orange (peel only) 2 tb Fine brandy or Cognac (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. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Galatoboureko Categories: Greek, Desserts Servings: 12 Karen Mintzias 4 c Milk 3/4 c Sugar 3/4 c Fine semolina 1/4 c Butter 1/2 Lemon; rind grated 1 Piece of cinnamon bark 1 pn Salt 5 Eggs; lightly beaten 1 ts Vanilla essence 10 Fillo pastry sheets 3/4 c Unsalted butter; melted MMMMM------------------------------SYRUP----------------------------------- 1 c Sugar 3/4 c -Water 1 Piece of cinnamon bark 2 ts Lemon juice Cooking time: 1 hour Oven temperature: 180°C (350°F) Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt in a heavy-based saucepan and heat until thickened, stirring constantly. Let custard bubble gently over low heat for 5 minutes. Take from heat and remove cinnamon. Cover with a piece of buttered paper to prevent skin forming. When cool, blend in eggs and vanilla. Butter a 33 x 23 cm (13 x 9 inch) oven dish. Place half of the filo pastry sheets in the dish, brushing each sheet with the melted butter. Pour in custard and top with remaining sheets, again brushing each with butter as it is placed in postition. Brush top with remaining butter and score through top sheets of filo in 8 cm (3 inch) squares or diamonds. Sprinkle top lightly with water. Trim edges and bake in a moderate oven for 45 minutes until pastry is golden brown and custard is set when tested with a knife. Remove from oven and cool thoroughly in the dish. Dissolve sugar in water over low heat, increase heat to medium and bring to the boil. Add cinnamon bark and lemon juice and boil for 10 minutes. Cool syrup to lukewarm before straining and pouring over the cool pie. Leave until cold before serving. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Galatorboureko Categories: Eggs, German Servings: 6 1/4 lb Apollo strudel leaves(cut in -1/2) 8 c Milk 2 c Sugar 1 1/2 c Farina 6 To 7 eggs 1 C.sweet butter(melted) Galatorboureko vanilla flavoring or grated orange rind Heat milk.Beat eggs well in a bowl.Add farina,sugar,vanilla & pinch of salt.Pour 2 cupps of h ot milk little by little to mixture.Pour all the above into saucepan with the hot milk, stirring constantly until thick.In a buttered 9x13 in.pan lay half the number of leaves, buttering each as it is stacked.Spread the above mixture over all.Add the balance of the fillo,buttering each as it is added.Score with sh arp knife to desired size and shape.Bake in 375 deg.oven for 45 min.or until golden brown.While it is baking,prepare the syrup so it can be poured on as soon as pie is removed from oven.Allow pie to absorb syrup a little at a time.Let cool and cut before serving. SYRUP 1 lb. Sugar(3 cups) 3 cups of water Bring the ingredients to a boil and keep boiling for 20 minutes. Have fun with this one! Dianne MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garden Pasta Categories: Pasta, Low-cal, Italian Servings: 6 5 Tomatoes, Chopped 2 Celery, Chopped 2 Carrots, Chopped 1 md Onion, Chopped 8 Green Onion, Chopped 1 pk Equal 1 ts Basil 1/4 ts Garlic Powder 1/2 ts Salt 1/2 ts Pepper 1/2 ts Oregano 1 tb Vegetable Or Salad Oil 1 lb Spaghetti Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. Add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garides Kokkiyia Me Feta (Shrimp And Feta In Shells) Categories: Greek, Seafood, Main dish Servings: 6 Karen Mintzias 2 lb Large shrimp 1/2 Lemon (juice only) 1 Onion or shallot; minced 3 tb Vegetable oil or butter 1/2 c Tomato sauce 3 Tomatoes - peeled, chopped & drained 1/4 c Chopped fresh parsley 2 tb Chopped fresh basil or dill 2 Garlic cloves; crushed Salt & freshly ground pepper 1/2 lb Feta cheese Fresh basil leaves (or parsley) for garnish Shell and devein shrimp. Wash and drain, then sprinkle lightly with lemon juice. Heat the oil or butter in a frying pan and cook the onion until soft. Add the tomato sauce, chopped tomatoes, herbs, garlic, and salt and pepper to taste. Simmer for 25 minutes, then remove from the heat and strain. Butter large scallop or other shells, or individual ovenproof dishes, and spoon a little sauce into each. Fill with the shrimp and spoon the sauce over, then crumble the feta over the top. Set into a baking pan and bake for 15 or 20 minutes in a moderate oven (350 F), or until the shrimp is cooked and the cheese melted. Garnish with fresh basil or parsley and serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garides Tourkolimano (Greek Shrimp) Categories: Greek, Seafood, Main dish Servings: 6 Karen Mintzias 3 lb Raw large shrimp 1/2 c Lemon juice 1/2 c Butter; whipped 1 Garlic clove; minced 1 c Chopped green onion tops 3 lg Tomatoes; peeled, in wedges 1 ts Oregano Salt & pepper 1 lb Feta cheese, crumbled 3/4 c Cream sherry Peel and devein shrimp. Sprinkle with lemon juice and set aside. Melt butter in large skillet. Saute garlic, green onion tops and tomato wedges. Add shrimp and season with oregano, salt and pepper to taste. Turn shrimp frequently and saute until pink. Add feta cheese and cream sherry. Bring to boil and cook 3 to 4 minutes. Remove shrimp carefully to casserole. Spoon cheese-sherry mixture over shrimp. Source: Michaels Restaurant - Rochester, Minnesota. Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Garithes Yiouvetsi (Baked Prawns) Categories: Greek, Seafood, Main dish Servings: 6 Karen Mintzias 1 kg Large uncooked prawns 1 md Onion; finely chopped 1/2 c Olive oil 1 c Chopped spring onions 2 Garlic cloves; crushed 2 c Chopped, peeled tomatoes 1/2 c Dry white wine 1/4 c Chopped parsley 1/2 ts Dried rigani or oregano Salt Freshly ground pepper 125 g Feta cheese Serves: 6 Oven temperature: 250 C (500 F) Cooking time: 50 minutes Shell prawns, leaving last segment of shell and the tail intact. De-vein and rinse. Drain and dry with paper towels and refrigerate until required. In a pan gently fry onion in oil until transparent, add spring onion and garlic and cook 2 minutes longer. Add tomatoes, wine, most of the parsley, rigani and salt and pepper to taste. Cover and simmer gently for 30 minutes until thick. Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish. Add prawns and spoon remaining sauce over them. Coarsely crumble feta cheese and sprinkle on top. Cook in a very hot oven for 10-12 minutes until prawns are pink and the feta melted and lightly browned. Sprinkle with remaining parsley and serve immediately as a first course with crusty bread. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gaspacho Categories: Soups, Spanish Servings: 4 1 tb Chives, fresh 1 tb Chervil, fresh 1 tb Parsley, fresh 1 tb Basil, fresh 1 tb Marjoram, fresh 1 Garlic clove 1 Pepper, bell 2 Tomato; peeled & seeded 4 oz Olive oil Juice of one lemon 1 Onion, mild; slice paperthin 1 c Cucumber; diced Salt Pepper 1/2 c Bread crumbs Chop the herbs and mash thoroughly with the garlic, pepper, and tomatoes, adding the oil very slowly, and the lemon juice. Add about three glasses of cold water [I still say this is the *correct* liquid. But often I use good meat or fish stock.] or as much as you wish. Put in the onion and the cucumber, season, sprinkle with bread crumbs, and ice for at least four hours before serving. How to Cook a Wolf M.F.K. Fisher MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gebackenes Euter (Fried Cow's Udder) Categories: German Servings: 4 500 g Cow's udder (a generous lb) 1 Egg, beaten Plain breadcrumbs 100 g Butter (7 Tbsp) Salt Pepper In order to remove all traces of milk, put the udder into lukewarm water and let soak for 2 to 4 hours, permitting the water to cool off. Then cook the udder in a 2-percent to 3- percent salt water solution until tender. Remove from the cooking liquid and cut into 1/2-inch thick slices. Let the slices dry a bit. Season on both sides, dip into whisked egg, and then into breadcrumbs. Fry in butter, turning once, until golden brown on both sides. Serve with lettuce. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gedunstetes Weisskraut (Skillet Cabbage) Categories: German, Vegetables Servings: 4 2 tb Vegetable Oil 3 c Cabbage; Finely Shredded 1 c Celery; Chopped 1 Green Pepper; Small, Chopped 1 Onion; Small, Chopped 1/2 ts Salt 1/4 ts Pepper Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gefilte Fish Categories: Fish, Jewish Servings: 18 1 lb Whitefish -or- Turbot -Fillets, fresh or frozen 1 lb Pike Fillets, fresh or -frozen 2 Onions, sliced 4 c Water 2 Carrots, sliced 1 ts Salt 1/2 ts Ground White Pepper 2 Eggs 1/4 c Matzo Meal Defrost the fish, if frozen. Save the head, skin and bones of fish when filleting. Place them in a large saucepan with the onions, water, carrots, salt and pepper. Cook over high heat until the fish is ready. Grind the fish in a food processor. Add the eggs and matzo meal. Mix until well blended. Drop balls of the fish mixture into the fish stock. Cover and simmer for 30 minutes. Remove the cover and continue cooking for 10 minutes longer. Cool the fish balls and place on a platter or in a bowl. Strain the fish stock over fish balls. Add the carrots around the fish. Chill Serve with horseradish. Serves 18 One Serving of 2 Fish Balls = Calories: 98 Carbohydrates: 2 Protein: 12 Fat: 4 Sodium: 190 Potassium: 20- Cholesterol: 56 Exchange Value: 2 Lean Meat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gefilte Fish Categories: Fish, Jewish Servings: 6 3 lb Fresh fish (1 lb. each of -whitefish, pike and carp) 2 lg Onions, peeled and slice 6 c Water 2 Carrots, sliced 2 ts Salt 1/2 ts White pepper 2 Eggs 6 tb Ice water 1 1/2 tb Matzo meal or cracker meal Horseradish Have fish filleted but reserve head, skin, and bones. Place head, skin and bones in a large saucepan . Add onions, water, carrots, salt and pepper. Bring to a boil, lower heat, and simmer until fish is ready. Grind fish fillets finely Put fish into a bowl; correct seasoning. Add eggs, ice water and matzo meal. Chop until mixture is smooth and well blended. With wet hands, shape fish mixture into balls about the size of a small baking potato. Place balls into fish stock carefully, cover, and simmer slowly for 1 1/2 hours. Remove cover during last 30 minutes of cooking. Cool fish slightly and place on a platter or put in a bowl. Strain stock over fish. Place carrots around fish. Chill. Serve with horseradish, white or red. Makes 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gefuellte Flaedle - Pfannkuchen (Filled Crepes) Categories: German Servings: 4 2 Eggs 1 c Milk 3 tb Flour 1 ds Salt Sugar to taste Fat to grease skillet 4 tb Preserves Combine the eggs, milk, flour, salt, and sugar to a smooth batter. Pour into greased skillet, and over low heart, cook until golden brown. While still hot, fill with preserves and roll up. Dust with sugar, and serve as hot as possible. Sugarless 'Flaedle' can also be filled with chopped, seasoned leftover meat or with ground meat, arranged in a greased ovenproof dish, and briefly baked. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gefuellte Maultaschen Categories: German Servings: 4 250 g Flour (2 cups plus 3 1/2 -Tbsp) 2 Eggs Salt 4 tb To 5 tb water Stuffing: 500 g Smoked meat, cooked and -diced (a generous lb) 1 Kaiser-type roll, cubed and -sauteed Finely chopped onion greens 1 Pancake, diced Salt and pepper to taste 1 Egg white (for sealing -edges) Dough: The liquid the smoked meat has been cooked in makes a suitable broth. Combine the flour, eggs, salt, and water into a pasta dough. Knead well, and immediately roll out thin on a floured pastry board. Cut the dough into 5-inch squares. Make the stuffing by mixing the smoked meat, sauteed cubed roll, onion greens, and diced pancake. Add salt and pepper to taste. Put one heaping tablespoon of this stuffing on each square of dough. Brush the edges of the dough with egg white, and fold each square over, into a triangle. With your fingers, press the edges of the dough which should seal immediately. Put the 'Maultaschen' into barely cooking salted water, and let them simmer for 5 minutes, turning over the pasta once. Carefully remove 'Maultaschen' from water, as they are very fragile. Immediately transfer them to the hot broth, and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gefuellte Tauben (Stuffed Pigeons) Categories: Pigeons, Game, German Servings: 4 4 Pigeons 100 g Butter (7 Tbsp) 1 c Plain breadcrumbs 1 tb (level) minced onion 1 bn Parsley, chopped 80 g Raw bacon (3 oz), diced 1 Egg A bit of lukewarm milk 1 ts (level) marjoram A bit of ground nutmeg Salt and pepper to taste 1 pn Sugar 1 Yellow turnip [substitute: -carrot], scraped Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion into a loose stuffing. Season with chopped parsley, marjoram, and the other seasonings, as well as the pigeon giblets (diced heart, liver, and peeled stomach; the liver should be blanched to retain the flavor while keeping the stuffing light in color.) Stuff the pigeons and sew closed with cooking twine. Season the outside with salt and pepper. Roast in buttered baking dish along with the scraped yellow turnip. Baste frequently, with the pan juices. Serve with different salads. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gefullt Krautroladen (Stuffed Cabbage Rolls) Categories: German, Vegetables Servings: 6 1 1/2 c Brown Rice 3 c Water 2 ts Salt 1 ts Dillseed 1/2 ts Marjoram 3/4 ts Pepper 2 1/2 c Onion; Chopped 5 tb Vegetable Oil 1/2 ts Paprika 2 Garlic; Cloves, Minced 2 Eggs; Large, Slightly Beaten 1/4 c Bread Crumbs 1/2 c Parsley; Fresh, Minced 2 1/2 lb Cabbage Cheesecloth; About 6 ft. 2 1/2 c Tomatoes; Canned, Chopped 1/2 c Vermouth; Dry 1/2 c Beef Broth 2 tb Tomato Paste 1/2 ts Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gegrillte Bratwurst (Grilled Bratwurst) Categories: Pork, German, Barbecue Servings: 6 6 Bratwursts 12 oz (1 Can) Beer 1 Onion; Med., Chopped 6 Peppercorns 4 Cloves 6 Hard Rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gekochtes Schweinefleisch - Kesselfleisch Categories: Pork, German Servings: 4 1 1/3 kg Pork that has been hung at -least 8 days (not Quite 3 lbs) 1 Yellow turnip [substitute: -carrot] 1/4 Celeriac bulb 1 Parsnip 1 Leek 2 Onions studded with 4 cloves 15 Peppercorns 1 tb Coriander 1 Bay leaf 6 Juniper berries Salt and pepper to taste 1 ds Sugar Vinegar (to taste) (1/8 - -1/4 cup) Best suited for pork legs, ribs, trotters, or pork belly. In a saucepan, combine the water with the rinsed and chopped herbs and spices and bring to a boil. Add the meat, making sure that it is (barely) covered by the liquid, and cook for 2 to 2 1/2 hours, until tender. Serve hot, with all the seasonings. May be served with potatoes. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gelato Di Caffe Categories: Desserts, Italian Servings: 8 2/3 c Sugar 4 c Yolks 1 c Milk; at room temperature 4 tb Instant espresso powder 1 c Whipping cream BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gelato Di Crema Categories: Desserts, Italian Servings: 8 2/3 c Sugar 4 Egg yolks 1 c Milk; at room temperature 1 pn Salt 1 Lemon peel strip (2-in) 1 c Whipping cream BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Add lemon peel and stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl, cover, and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks. Remove lemon peel from custard and fold in whipped cream. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gelato Di Mirtille Categories: Desserts, Italian Servings: 8 2/3 c Sugar 4 Egg yolks 1 c Milk; at room temperature 1 pn Salt 1 Lemon peel strip (2-in) 2 c Fresh blueberries; pureed 1 c Heavy cream BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Add lemon peel and stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl, cover, and chill thoroughly. Also chill pureed blueberries and heavy cream. When ready to proceed, whip cream into soft peaks. Remove lemon peel from custard and fold in blueberries and whipped cream. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gelato Di Pesche Categories: Desserts, Italian Servings: 8 1 c Sugar 1 1/4 lb Fully ripe peaches, - peeled (optional), - halved and pitted 1/2 ts Lemon juice 1 c Whipping cream PUT SUGAR and 2 cups water in a heavy-bottomed saucepan. Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool completely. Puree peaches in a food processor or blender. Measure out 2 cups of puree and stir in lemon juice. Add puree to cooled sugar syrup and chill thoroughly. Also chill cream. When ready to proceed, whip cream into soft peaks and fold it into fruit mixture. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gelato Di Ricotta Categories: Desserts, Italian Servings: 8 1/2 c Powdered sugar 2 tb Marsala -(or substitute Madeira - or sherry) 1 lb Part-skim milk ricotta 1/2 c Whipping cream IN A LARGE BOWL, stir sugar and Marsala together until sugar dissolves. Push ricotta through a sieve into the mixture and stir well. Chill thoroughly. When ready to proceed, whip cream into soft peaks. Fold it into the ricotta mixture. Transfer to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gelo Di Mellone Categories: Desserts, Italian Servings: 8 1/4 Ripe watermelon 2/3 c Sugar 1/2 c Cornstarch 1 ts Vanilla extract 2 tb Chopped, blanched pistachios 1/2 oz Semisweet chocolate - coarsely grated 3 tb Candied citron - rinsed and chopped Cinnamon; for finishing Popular in Palermo, this dessert carries the humble watermelon to new heights of sophistication. SPOON THE FLESH AWAY from the rind of the melon into a large bowl. Remove seeds and liquefy in food processor or blender. Combine sugar and cornstarch in a 3-quart non-reactive saucepan and add watermelon juice gradually, whisking it in. Place over low heat and bring to a boil, stirring constantly with a flat-edged wooden spatula. At the boil, continue cooking about 5 minutes, stirring constantly, over lowest heat. Remove from heat, stir in vanilla extract and pour into a mixing bowl. Cool to room temperature, stirring occasionally to prevent a skin from forming on the surface. After the gelo has cooled, stir in the remaining ingredients, except the cinnamon. Pour into a glass serving bowl and chill. To serve the gelo, spoon into dessert bowls and sprinkle with cinnamon at the table. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gemfish in Chermoula Marinade Categories: Fish, Moroccan Servings: 6 2 lb Gemfish (or firm white fish) 1/2 bn Of parsley 1/2 bn Coriander 3 Cloves garlic 1/2 tb Paprika 1/2 tb Cumin 1 ts Coriander 1 pn Cayenne 2 1/2 oz Lemon juice 3 oz Olive oil In food processor, process half a bunch of fresh coriander, half a bunch of parsley, 3 large cloves of garlic, 1/2 tablespoon each of paprika and cumin, one teaspoon coriander, pinch of cayenne, 2 1/2 oz lemon juice, 3 oz olive oil. Marinate 2 lb of Gemfish in this mixture for at least one hour, but preferably overnight. Remove fillets from marinade, place in griller or barbeque, basting in marinate while cooking. Cook 2-3 minutes each side, turning carefully only once. From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Georgian Cheese Pastries Categories: Cheese, Breads, Russian Servings: 24 MMMMM------------------------------PASTRY----------------------------------- 1 1/2 c Flour,all-purpose 1/2 ts Salt 1/2 ts Cream of tartar 10 tb Butter,unsalted,cold 1/4 c Water,ice MMMMM--------------------------CHEESE FILLING------------------------------- 1 Egg 1 c Muenster cheese,shredded 1 c Cheddar cheese,shredded 3 tb Parmesan cheese,grated 1/4 c Parsley,chopped 2 tb Chives,chopped 2 tb Mint,chopped 1. Prepare Pastry: Place flour, salt, cream of tartar and butter in food processor. Whirl until texture of coarse meal. Add water. Whirl just until combined and mixture begins to mass together. Place on plastic wrap, flatten to a disk, and wrap airtight. Refrigerate at least 1 hour or up to 30 days. 2. Roll dough on floured surface to 1/8" thickness. Cut out 24 circles with 3" round cookie cutter, rerolling scraps; or trace around 3" water glass. Pleat edges of circles and fit in bottom of muffin tins. 3. Prepare Filling: Beat egg in bowl. Add Meunster, Cheddar, Parmesan, parsley, chives and mint. Spoon 2 teaspoons filling in each pastry shell; spread level. (Can be prepared up to 3 hours ahead and refrigerated.) 4. Bake in preheated hot oven (425'F) for 12-15 minutes or until the filling is golden brown and the pastry begins to color. Remove from tins; cook on rack. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Apple Cake Categories: Cakes, Desserts, German Servings: 8 3 EGGS 2 c SUGAR 2 tb CINNAMON 4 c PIPIN APPLES, PEELED,SLICED 8 oz CREAM CHEESE 3 tb BUTTER 1 c OIL 2 c FLOUR 1 ts BAKING SODA 1 c NUTS, CHOPPED 1 ts VANILLA 1 1/2 c POWDERED SUGAR BEAT EGGS AND OIL IN A MIXER UNTIL FOAMY. ADD AND MIX BY HAND, THE SUGAR, FLOUR, APPLES, CINNAMON, BAKING SODA AND NUTS. POUR INTO A 9X13 INCH PAN AND BAKE AT 350 FOR 45-60 MINUTES. FOR ICING: WITH A MIXER COMBINE AND BEAT WELL THE CREAM CHEESE, BANILLA, BUTTER AND POWDERED SUGAR. SPREAD OVER COOLED CAKE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Apple Pancakes Categories: Pancakes, German Servings: 6 1 1/2 c Flour 1/3 c Sugar 3/4 ts Salt 5 Eggs 1 c Milk 3/4 c Cream 1/4 c Melted butter 5 Apples, peeled and sliced Instead of sliced apples, 1/2 cup chopped, peeled apple may be added to regular pancakes, and cooked on the griddle. Sift together the flour, sugar, and salt. Beat eggs with milk and cream. Add melted butter. Combine mixtures and beat until smooth. Heat a 10 inch skillet, brush well with butter and pour 3/4 cup of the batter into the pan, tipping so it flows evenly over the bottom. When pancake is set, cover with a layer of thinly sliced peeled apples and dot with butter. Sprinkle each pancake with cinnamon and sugar, and bake in a preheated 400F oven for 3 minutes. Fold pancakes so apples are inside. Brush top with butter, sprinkle with a little more cinnamon and sugar, and again, after all 6 pancakes are done, arrange on a fire proof platter and brown under the broiler. Makes 6. Origin: Hearth and Home Companion Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Apple Torte Categories: Desserts, German Servings: 6 1 Egg 3/4 c Sugar 1/2 c Flour 1 ts Baking powder 1/2 ts Salt 1 c Peeled, diced apples 1/2 c Chopped walnuts 1 ts Vanilla or grated rind of 1 -orange Quick, easy, and a year round delight! Beat egg with an electric mixer until light and lemon colored. Gradually beat in sugar until mixture is thick and pale. (This beating is very important to prevent sugariness.) Mix flour, baking powder,salt, and gently fold into egg mixture. Stir in apples, walnuts and vanilla. Generously butter an 8 inch square pan, pour in batter. Bake in 350 F oven 35-40 minutes or until top is golden brown and crunchy. Serve warm. Serves 6. Origin: Found in old recipe box bought at garage sale. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Apple Pancakes Categories: German Servings: 6 2 lg Cooking apples, such as -Yellow Delicous or Granny -Smith 1/4 c (1/2 stick) butter 1 c All purpose flour 1 c Milk 1 ts Vanilla extract 1/2 ts Salt 1/4 ts Grated nutmeg Confectioners sugar Preheat oven to 475. Peel, core, and very thinly slice the apples, you should have approximately 1-1/2 cups. Melt 2 Tbsp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9 or 10 inch cast iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes, the pan has to be very hot for this recipe to really work properly. When it is well heated, add the remaining 2 Tbsp. of butter to melt and put skillet back in oven; the butter should be very hot but not brown when you add the apples and batter. While the skillet is heating, place the flour, milk, vanilla, salt and nutmeg in a blender, and whiz until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes, reduce heat to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup and crisp bacon. NOTE: If you do not use apples, add 1/4 cup (1/2 stick) of butter to the hot skillet From: Cooking From Quilt Country Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Beefsteaks Categories: Beef, German Servings: 4 1 lg Hard Roll, Dry 1/2 c Water 4 tb Vegetable Oil 1 md Onion, Chopped 1 lb Ground Beef, Lean 1/2 ts Salt 1/4 ts Pepper 4 md Onion, Sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Elderberry Soup Categories: Soups, German Servings: 6 2 1/2 lb Elderberries 6 tb Cold water 9 c Water 2 tb Lemon juice Lemon rind 3/4 c Sugar 4 tb Cornstarch Wash berries and place in a soup kettle. Add water and a twist or two of lemon rind. Cook until the berries are soft. Strain into a bowl, pushing though as much of the pulp as possible. Return the liquid to the kettle, bring to a boil, and remove the kettle from the stove. Combine the cornstarch, cold water, and lemon juice, pressing out all the lumps. Add to the soup, together with the sugar, and stir thoroughly. Place over medium-low heat and cook, stirring constantly, until thick and clear. Adjust the sugar and lemon to suit your taste. Serve hot or cold. From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German French Toast Categories: Eggs, Breads, German Servings: 8 2 c Milk 3 lg Eggs, fresh 1 tb Lemon rind, grated 8 Slices french bread, thick 1 c Bread crumbs 2 lg Tart apples, peeled, cored - and sliced 2 c Water 1 tb Lemon juice 3 Links (8-oz) smoked - bratwurst, sliced 1/4 c Onion, minced 8 ts Sugar/cinnamon mixture Maple syrup Preheat oven to 425 degrees. Whisk together milk, egg yolks and lemon rind. Soak break slices in egg mixture until saturated. Whisk egg whites until frothy. Dip soaked bread in whites and then dredge in bread crumbs. Arrange on greased cookie sheet and bake for 15 minutes. Remove, turn over and return to oven for 10 minutes longer. While toast is baking, place apple slices in small saucepan with the 2 cups water and lemon juice. Bring to a boil and remove from heat. Saute bratwurst and onions together until crispy brown. To serve, sprinkle toast with sugar/cinnamon mixture, cover with cooked, drained apple slices, sauteed bratwurst and onions. Serve with maple syrup. Makes 8 servings. Source: Strawberry Creek Inn, Idyllwild (CA) Jim Goff (Innkeeper) Posted: Robert Bass Corona, CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Leaven Categories: Breads, German Servings: 1 400 g Flour, rye 400 cc Water, 40°C 1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at 20°C. 2. Phase: add same amount and mix well, cover and let rest for 24 h. 3. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest for 24 h. It should have an appetizing acid smell and will last for 1 bread (other recipi), leaving a rest of 100 g leaven for the faster leaven-increase. Leaven-increase: add 100 g leaven, 350 g rye-flour and 350 cc water(40°C), mix well and let rest for 12-24 h at 20°C. Between two baking-circles you can store the leaven-rest in the fridge up to 8 days. For longer storing (up to four weeks) add rye-flour to the leaven til it gets crumbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Meatloaf Categories: Beef, German Servings: 4 1/2 lb Ground Beef, Lean 1/2 lb Ground Pork, Lean 1 md Onion, Chopped 3 tb Bread Crumbs 3 tb Water, Cold 2 lg Eggs 1/2 ts Salt 1 ts Paprika 1 ts Mustard, Prepared 2 tb Parsley, Chopped 3 Hard Cooked Eggs, Peeled 4 Bacon, Strips 4 tb Vegetable Oil 1 c Beef Broth MMMMM------------------------------SAUCE----------------------------------- 1/4 c Water, Hot 1 ts Cornstarch 1/4 c Water 1/2 c Sour Cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Pancakes Categories: Pancakes, German Servings: 6 4 Eggs 1 c Flour 1/4 ts Salt 3 ts Sugar 1 1/3 c Milk 1 c Butter (2 sticks) Cinnamon sugar Juice of 1 lemon jam...suggested are loganberry, boysenberry or seedless raspberry You will need a LARGE skillet for these... Beat the eggs until light and frothy. Add flour, salt, sugar and milk. Beat for 5 minutes more. The batter will be thin, but very smooth and creamy. Place 2 T of butter into the pan for each pancake. Heat until pan is very hot, but don't allow butter to burn. Ladle in enough batter with one hand so that, with the other hand holding the skillet handle and rotating the skillet, there is just enough batter to cover the bottom and slightly up the sides of thepan, but not a lot of excess. This will produce a giant, crepelike pancake. Check the cake by gently lifting the edge with a spatula. When it is nicely browned, tunr the cake. The second side will brown quickly. Place the pancake onto a warm plate, sprinkle with cinnamon sugar then lemon juice, then spread with jam. Roll up like a small jellyroll, sprinle again with cinnamon sugar, cut into two pieces, and serve. From Sunday Breakfast, a cookbook for men, NittyGritty Productions Courtesy of The Homestead Nashville TN (615) 385-9421 -*HST*- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Pancake Categories: Pancakes, German Servings: 4 1/2 c Flour 1/2 c Milk 2 Eggs, slightly beaten 1 Pinch nutmeg Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2 inch pie pan (glass works best). Add mixture to pan and bake at 425 degress in a preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon juice generously over the pancake and then sprinkle powdered sugar over it. Cut into quarters and serve hot. Also good with fresh or canned fruit spooned over the pancake. Enjoy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Potato Salad Categories: Salads, Potatoes, German Servings: 8 6 sl Bacon 1/2 c Chopped onion 2 tb All-purpose flour 2 tb Sugar 1 1/2 Teaspoons. salt 1 Teaspoons. celery seed 1 ds Pepper 1 c Water 1/2 c Vinegar 6 c Sliced cooked potatoes Cook bacon till crisp; drain and crumble, reserving 1/4 cup drippings. Cook onion in reserved drippings till tender. Blend in flour, sugar, salt, celery seed, and pepper. Add water and vinegar; cook and stir till thickened and bubbly. Add bacon and potatoes, tossing lightly; heat thoroughly, about 10 minutes. Trim with parsley and pimiento, if desired. Makes 8 to 10 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Sauerbraten Coca-Cola Categories: German, Beef Servings: 8 4 lb Beef rump, sirloin tip, OR Round bone chuck, boneless 1 1/2 c Vinegar 1 c COCA-COLA 3/4 c Water 3 Onions, sliced 2 Stalks celery, sliced 2 Carrots, sliced 10 Whole black peppercorns 10 Whole cloves 3 Bay leaves 2 tb Sugar 1 1/2 ts Salt Flour 3 tb Oil or shortening MMMMM------------------------------GRAVY----------------------------------- 3 c Drippings plus strained Marinade 5 tb Flour 5 tb Ginger snap crumbs 2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350°F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Shensel Cake Categories: Desserts, German Servings: 10 2 c All purpose flour 1 ts Baking powder 1/4 ts Salt 2/3 c Sugar 3/4 c Butter Grated rind of 1 lemon 1 Egg Milk 1/4 ts Almond extract 3 1/2 c Peeled apples, cut in thin -wedges There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top. Shensel topping (recipe follows) whipped cream Combine the first 4 ingredients. Cut in the butter until quite fine,then add lemon rind. Beat egg lightly in a cup and add enough milk to make 1/2 cup liquid. Add almond extract and pour over dry ingredients,tossing with a fork until a ball of soft dough is formed. If necessary,add a few drops of milk. Place dough in bottom of an unbuttered 9x13x2 inch baking pan. Flour fingers and pat dough evenly to cover bottom and halfway up sides of pan. Refrigerate while preparing apples. Arrange apples over dough in even, slightly overlapping rows. Cover with the Shensel topping and bake in a 375 F oven for 30-40 minutes; Cut into squares and top with whipped cream. Serves 10-12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German Sour Cream Soup Categories: German, Soups Servings: 6 1/2 lb Bacon, diced 3/4 c Cabbage, chopped 1/2 c Onion, chopped 1/2 c Celery, chopped 1/2 c Carrots, chopped 3/4 c Potato, chopped 3/4 c Zucchini, sliced 4 c Tomatoes, peeled 4 c Beef broth 1/4 c Barley 1/4 c Rice 2 c White sauce 1/2 c Vinegar 1 Clove garlic, minced 1 ts Caraway seed 1 ts Salt 2 ts Worcestershire sauce 1/4 ts Thyme 1 c Sour cream or plain yogurt Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings if necessary. Garnish with sour cream and serve. Serves 6. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German-Style Mustard Categories: Spreads, German, Sauces Servings: 6 1/4 c Yellow mustard seed 2 tb Black or brown mustard seed, -heaping 1/4 c Dry mustard 1/2 c Water 1 1/2 c Cider vinegar 1 sm Onion chopped 2 tb Firmly packed brown sugar 1 ts Salt 2 Garlic gloves, minced or -pressed 1/2 ts Ground cinnamon 1/4 ts Ground allspice 1/4 ts Dried tarragon leaves 1/8 ts Turmeric Adapted from Gift Ideas from the Kitchen In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart non-aluminim pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: German-Style Stuffed Pork Categories: Pork, German Servings: 4 1 (1 pound) pork tenderloin, -trimmed of fat 1/4 c Raisins 1 c Light beer 2 tb Cider vinegar 1/2 c Soft pumpernickel bread -crumbs 1/4 ts Grated orange peel 2 Coves garlic, minced 2 tb Brown sugar 1/4 ts Salt 1/4 ts Pepper 1/8 ts Ground cinnamon Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness. Combine tenderloin and next 3 ingredients in baking dish. Cover and marinate in refrigerator 4 hours, turning occasionally. Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove tenderloin from marinade; strain marinade, reserving raisins. Discard marinade. Add raisins to bread crumb mixture. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges. Roll up tenderloin; jellyroll fashion; starting at narrow end. Tie securely with heavy string at 2-inch intervals. Place on rack in shallow roasting pan. Bake at 400 degrees for 55 minutes. 4 servings. ///\oo/\\\ From the hearth in Sandee's Kitchen... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gewurzplatzchen (spice Cookies) Categories: German, Cookies, Desserts Servings: 6 1/2 c Butter Or Margarine 1/4 c Shortening 1 c Brown Sugar; Firmly Packed 1 Egg; Large 1/4 c Molasses 2 1/2 c Flour; Unbleached, Unsifted 1/4 ts Salt 2 ts Baking Soda 1 ts Cinnamon 1/2 ts Ginger 1/2 ts Cloves; Ground 1/2 ts Allspice; Ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ginger Chocolate Biscotti Categories: Italian, Cookies Servings: 36 2 1/2 c Flour; unbleached, all purp 1 c Sugar 1 ts Baking soda 1/2 ts -Salt 1/4 ts Cinnamon 1/4 ts Cloves, ground 2 tb Cocoa; unsweetened, pref. -Dutch process 2 tb Ginger, fresh;peeled, grated 1/2 ts Almond extract 3 Eggs, large 1 1/4 c Almonds, whole;blanched -toasted lightly & -chopped coarse Loosely inspired by the fresh ginger ice cream and chocolate sauce served by Barbara Tropp at her restaurant China Moon. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well. In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: 36 BISCOTTI SOURCE: Gourmet December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Girdle Scones Categories: Scottish, Breads Servings: 1 3 1/2 c Flour;all purpose* 6 tb Baking powder 1 ts -salt 1 tb Sugar;granulated 1/4 c Shortening or lard 1 Egg 1 1/2 c Milk A girdle is a large cast iron pan. Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard till crumbly. Whisk egg with 1 cup of the milk. Make a well in the center of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed. Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With sharp knife, cut into small triangles. Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned. Serve hot. Makes approximately 2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Glace' Baklava Categories: Greek, Desserts Servings: 48 Karen Mintzias 4 Eggs 1 lb Blanched almonds - finely chopped 1 1/2 c Sugar 1 lb Mixed glace' fruit - finely chopped 1 1/2 c Sugar 1 lb Phyllo pastry sheets 1 lb Sweet butter; melted MMMMM------------------------------SYRUP----------------------------------- 3 c Sugar 2 c Water 1/2 Lemon (juice only) 1 Cinnamon stick Beat eggs until light. Fold in almonds and sugar. Stir in fruit. Take 2 sheets of phyllo pastry, brush one at a time with melted butter, and place one on top of the other. On the long end of the phyllo sheet spread some of the fruit-and-nut mixture in a band about 1 inch wide. Fold in ends and roll like a jelly-roll. Place on a cooky sheet and brush top with melted butter. Make diagonal slits along the whole length, about 1 1/2 inches apart, being careful not to cut all the way through. Continue making the rolls until all nut mixture is used. Bake in a preheated 350 F oven for about 1 1/2 hours or until golden brown. Cut pieces through entire roll. Dip hot baklava pieces in cold syrup and drain well. Syrup: In a saucepan, combine all ingredients. Bring to a boil and boil for 20 minutes. Cool. From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox Church (Hempstead, NY) Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Glitscher Categories: Potatoes, German Servings: 4 3 md Raw potatoes 1 3/4 lb Potatoes, boiled in their -jackets a day ahead 3 tb To 4 tb (heaping) flour 2 Eggs 1/4 c Water Salt So called for their well-known propensity to slip ('glitschen') off one's plate, 'Glitscher' are also called 'Wetzsteine' (whetstones) because they are more or less the same shape (although shorter) as the old-fashioned sharpening stones used for a sickle or scythe blade. Grate the raw potatoes into a bowl full of water, then place in a coarse muslin bag or wrap in a rolled-up dishtowel, and wring out thoroughly. The boiled potatoes should be cooked a day in advance, then peeled and grated on the following day. Combine the two, along with the flour, eggs, and water, and mix thoroughly; season with salt. Shape the dumplings with wet hands. The dumplings should be fairly long and pointed at both ends. Cook in simmering salted water for about 20 minutes. Makes 4 to 6 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gnocchi Al Gorgonzola (Sauce) Categories: Sauces, Potatoes, Italian Servings: 4 1/4 c Crumbled mild gorganzola Cheese 1/2 c Butter 3 tb Grated parmesan cheese 1/4 c Whipping cream, warm Pepper Prepare gnocchi according to gnocchi recipe. Bring a pan of saltd water to a boil and warm a bowl. Put gorgazola into bowl with butter and a pinch of pepper and blend until creamy with a wooden spoon. Stir in parmesan and heated cream. Keep warm. Add gnocchi carefully to boiling water. Stir and cook briskly. When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce. Stir well to coat with sauce and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gnocchi Allo Safferano Categories: Italian, Pasta Servings: 4 1 lb Semolina flour 1/4 c Olive oil, extra virgin 1 Onion, chopped 1/4 c Parsley, chopped 1/2 ts Saffron 3 oz Pork fat, chopped 7 oz Ground pork 7 oz Lamb, lean, ground 1 1/2 lb Tomatoes, chopped fine in -food processor 2 Bay leaves 6 Sage leaves, fresh or -1/2 tsp dried Salt and pepper 3/4 c Aged pecorino cheese -optional Fat grams per serving: Approx. Cook Time: 1:30 To make gnocchi, pour flour onto work surface and make a well in the centre. Pour in the olive oil. Dissolve saffron in a bit of warm water and add to well. Mix liquid with flour, adding enough water to form a firm, not sticky, dough. You'll have to add the water 1/4 cup at a time, until the dough is the right consistency. Cut dough into pieces and roll into long cylinders, about 1/2 inch diameter. Cut into 1-inch chunks and press your finger into each gnocchi to make a deep dent. Set gnocchi aside on a floured surface to dry while you make the sauce. Heat pork fat in saute pan and cook the onion and parsley until tender. Stir in the ground meat and cook until no longer pink. Add the chopped tomatoes, bay leaves, salt and pepper. Cook, uncovered, for an hour or until the sauce is thickened. Cook gnocchi in boiling salted water until cooked al dente. Drain and arrange in pasta dishes. Pour sauce over top and garnish with a handful of grated cheese. Serves 4-6. By Peter Duri of the Italian Pavilion Calgary Sun, Monday, October 8, 1990 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gnocchi Di Semolina Categories: Italian Servings: 4 3 1/2 c Milk 3/4 c Fine semolina 1/2 c Butter 6 tb Parmesan cheese 2 Egg yolks Salt Pepper Pinch of ground nutmeg Breadcrumbs These are sometimes thought to be a Roman specialty, but in fact they are eaten all over Italy. Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps. Continue to cook, stirring, for 20 minutes. Remove from heat and add 2 tablespoons butter in small pieces. then gradually stir in 2 tablespoons parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg. Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina mixture on. Spread out to 1/2-inch thickness using a cold wet spatula and allow to cool. Preheat oven to 350 degree F (175 degree C). Melt remaining 6 tablespoons butter; use some of butteráto grease the casserole you want to cook and serve gnocchi in. Cut out squares ot circles of semolina dough and place in greased dish. Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on. Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gnocchi W/ Porcini Sauce Categories: Potatoes, Italian Servings: 6 6 lg Baking potato 2 Egg 2 1/2 c All purpose flour 9 qt Water 3 tb Kosher salt 2 tb Butter Grated Parmesan cheese (See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until smooth and elastic, about 10 minutes. Shape dough into 6x4-inch loaf. Cut loaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If piece falls apart, add more flour to dough 1/4 cup at a time until pieces hold together when boiled. Using floured fork, press tines downward into each piece so it curls around fork. Arrange in single layer without touching on generously floured towel. Let gnocchi stand 3 to 4 hours at room temperature to dry. Bring water and salt to boil. Add gnocchi. Stir gently with wooden spoon. When gnocchi come to surface let cook 2 minutes. Drain well. Place on platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gnocchi Categories: Italian, Cheese Servings: 6 4 c Milk 2 c Semolina 1/2 c Butter, room temperature 1 c Grated parmesan cheese 1 c Grated romano cheese 4 Eggs, beaten Pomodoro sauce (optional) Preheat oven to 400 degrees. Bring milk to boil in a 4 quart saucepan. While milk is boiling, pour in semolina very slowly, stirring constantly with a wooden spoon to prevent lumps. Cook and stir 3 to 4 minutes. Remove saucepan from heat and stir in butter. Mix parmesan and romano cheeses together. Mix half of cheese with beaten eggs and stir into semolina. Spread in a buttered 8 1/2" x 13" baking dish and sprinkle remaining cheese over top. Bake until golden brown, about 15 minutes. Cut into squares or diamond shapes and serve. Accompany with sauce if desired. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Goat Cheese and Spinach Turnovers Categories: Breads, Vegetables, Cheese, Greek Servings: 12 1 tb Olive oil 1/2 c Diced red onion 2 Garlice cloves, minced 2 bn Fresh spinach, stemmed, -chopped 2 oz Soft fresh goat cheese (such -as Montrachet) 1/3 c Toasted pine nuts 3 tb Grated parmesan cheese 1/2 ts Minced fresh rosemary or 1/4 -tsp dried, crumbled. 1/2 ts Grated lemon peel 4 Frozen phyllo pastry sheets, -thawed 1/2 c (1 stick) unsalted butter, -melted Greens, a vegetarian restaurant in San Francisco, serves these terrific pastries Makes 12 heat oil in heavy large skillet over medium heat. Add onion and garlic and saute 5 minutes. INcrease heat to high. Add spinach and saute until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling at 1 end of dough strip. Starting at 1 corner,fold pastry over filling, forming triangle. Repeat, folding up length of pastry as for flag. Brush wit butter. Repeat with remaining pastry,butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover until golden, about 12 minutes. Cool slightly and serve. Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Asparagus & Prosciutto Bundles Categories: Italian Servings: 4 12 Thick or 24 thin stalks -asparagus, trimmed 6 tb Unsalted butter 6 sl Prosciutto, halved crosswise -(2-3 oz total) 1/2 c All purpose flour, for -dredging 2 Eggs 1 tb Vegetable oil Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil. Add the asparagus and cook until barely tender, about 10 minutes. Drain in a colander, refresh under cold water and drain again. Pat dry and spread on a platter. In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks. Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter. Repeat with the remaining bundles. In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat. Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes. Drain on paper towels; serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Egg Bread (Challa) Categories: Breads, Jewish Servings: 16 1 pk Yeast 3 c Flour 4 tb Sugar 2 Eggs 6 tb Vegetable oil 1 1/2 ts Salt 3/4 c Water; warm Combine all ingredients in the pan in the order listed and select white bread; push start When I make this into Challa, I remove from the breadmaker after the manual mode stops; let rise; braid*; and put an egg wash over the challa. Then bake in a 350 degree oven until a light toasty brown. I usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. *Braiding in the flat manner. The middle one goes under and over; never across. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golubtsi (Ukrainian Cabbage Rolls with Millet) Categories: Ukrainian Servings: 4 2 kg Cabbage 250 ml Millet 50 g Salt Pork 2 Carrots 1 Onion 2 tb Flour 4 tb Tomato Paste 8 tb Sour Cream 2 tb Butter 2 c Water; or broth -as needed Hot Peppers Salt; to taste Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine (julienne will work on the carrots) and Saute until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil. Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends. As you finish rolling the cabbage rolls, put them into a dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve. SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste and the sour cream and some of the broth from the millet. ALTERNATE: Put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls and bake at 325o for about an hour. From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Good Hungarian Goulash Categories: Soups, Hungarian Servings: 4 9 oz Onions 5 oz Smoked bacon, finely diced 1/2 ts Paprika 7 oz Lean beef, cut into small -pieces Potatoes Salt Marjoram Caraway seeds Garlic (optional) In pressure cooker bottom, saute onion and bacon; add garlic if desired. Stir in paprika and immediately add not quite 1 1/4 cup water. Add beef, potatoes, salt, marjoram and crushed caraway seeds. Put on lid, and pressure-cook for 15 minutes. Makes 4 servings. From: Donauland Kochbuch, Vienna, 1967 Posted by Karin Brewer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gosh Feel (Elephant Ear Pastries) Categories: Afghan, Desserts Servings: 40 2 Eggs 2 ts Caster sugar 1/4 ts Salt 1/2 c Milk 4 ts Oil 2 1/2 c Plain flour 1/4 c Plain flour for kneading 1/2 ts Ground cardamom Oil for deep-frying MMMMM----------------------------TO FINISH--------------------------------- 1 c Icing (confectioners') sugar 1/2 ts Ground cardamom (optional) 1/2 c Finely chopped pistachios *Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios. Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours. Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough. Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge. Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container. Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Goulash Soup Categories: Soups, German Servings: 6 2 c Onion, Chopped 1/4 c Shortening 3 Green Bell Peppers, Chopped 3 tb Tomato Paste 1 lb Beef Cubes, 1-Inch Cubes 1 ds Red Pepper 1 ts Paprika 2 Garlic Cloves, Minced 6 c Beef Broth * 1 tb Lemon Juice 1/4 ts Caraway Seeds * Beef Broth can be either canned or home made (home made is preferred.) ~------------------------------------------------------------------------- Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gourmet's Chicken Tetrazzini Categories: Chicken, Italian Servings: 4 4 lb Chicken, Cut In Pieces 1/2 lb Mushrooms, Thinly Sliced 5 tb Unsalted Butter 1/2 lb Spaghetti 2 tb Flour 1 c Heavy Cream 3 tb Medium Dry Sherry Nutmeg To Taste 1/2 c Parmesan Cheese, Grated In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350°F oven for 25-30 minutes or until pale golden in color. Serve immediately. A 1955 Gourmet Mag. favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grandma Vanicek's Czechoslovakian Potato Dumplings Categories: Czech, Potatoes Servings: 1 6 md Potatoes 1 Egg yolk 1 1/2 ts Salt 1/2 All-purpose flour 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) v7.07 Title: Granny's Broth - Cawl Marngu - Welsh Categories: Soups, Welsh Servings: 4 2 lb Best End Of Neck Welsh Lamb 1 Small Swede (Turnip) 1/2 lb Carrots 1 lb Potatoes 2 Large Leeks 1 oz Parsley 1/2 oz Flour Salt And Pepper Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.) Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 1/2 hours. Add the potatoes (cut in four) and continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with flour and a little water. Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot. Cawl was the dish most commonly served for dinner on the farm during the winter months in the counties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Croeso Cymreig MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grape And Walnut Candy Rolls Categories: Candies, Greek Servings: 1 Karen Mintzias 40 Whole walnuts 12 oz Frozen grape juice;undiluted 10 ts Cornstarch Confectioners' sugar Thread a needle with 2 foot length of white, heavy-duty carpet thread. Tie a knot 8 inches from the end. Carefully string 20 walnuts. Tie a knot after the last walnut. Tie thread ends together forming a necklace. Repeat for remaining 20 walnuts. Divide the grape juice concentrate. From one half, pour 1/3 cup into a jar. Pour the remaining amount of that half into a small saucepan. Heat to boiling. Spinkle 5 teaspoons of cornstarch into the jar of juice. Shake vigorously. Gradually stir into boiling juice. Cook until thick enough to heavily coat spoon. Remove from heat. Dip one "necklace" into grape juice until every nut is coated. Hang loop in an airy spot. Dip and hang second necklace. Allow to hang 30 minutes. Repeat the whole procedure. Dry necklaces several days until coating is no longer sticky. When dry, repeat dipping. Use the remaining half of grape juice and cornstarch. Dip necklaces twice. Let hang to dry a week. When dry, snip knotted thread. Carefully pull out. Dust rolls with confectioners' sugar. Slice into 1/2 inch rounds. Makes two 7-inch rolls. From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grape Nut Roll (Soutzouki) Categories: Candies, Greek Servings: 1 Karen Mintzias 6 oz Frozen grape juice;undiluted 1/2 c Sugar or honey 1 sm Box pectin jell Citric acid (pea-sized);*OR* 1 -Lemon, juice only, instead 1/2 c Whole walnuts 3 tb Cornstarch 1/4 c Cold water Candied nuts and grape juice, "soutzouki", is an ancient candy recipe still being used in the villages of Greece. The traditional recipe is quite involved, calling for the stringing of walnuts like beads on linen thread, boiling many pounds of grapes into a thick syrup and coating the nuts by pouring the thick syrup over them just as if you were making candies until a purple necklace is formed. You can make this recipe in a simpler way without having to stamp on the grapes with bare feet. In a large deep pot bring juice and honey or sugar to a vigorous boil. Add pectin and boil 5 minutes. Dissolve citric acid first in a tablespoon of hot syrup, then add to the rest of the syrup, mixing it in. Add nuts. Dissolve cornstarch in cold water and mix into syrup, stirring quickly. Cook 1 minutes more. Ladle thick mixture on to heavy waxed paper. Make a long thick roll. Pick up two sides of paper and press together to make a fat sausage of candy. Let set at room temperature. Store in plastic bag. Slice as needed. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grape Torte Categories: Desserts, Cakes, German Servings: 8 MMMMM------------------------------DOUGH----------------------------------- 2 c Flour, Unbleached, Unsifted 2/3 c Sugar 1/4 c Butter Or Margarine 1 lg Egg 1 lg Egg Yolk 1 Lemon, Grated Rind Of 1/8 ts Salt MMMMM-----------------------------TOPPING---------------------------------- 1 lb Grapes 3 lg Egg Whites 6 tb Sugar 1/2 Lemon, Juice Of 4 oz Almonds, Ground DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grasmere Gingerbread Categories: Breads, British Servings: 18 1 lb Fine oatmeal 1/2 ts Baking powder 4 ts Ground ginger 1 pn Allspice 1/2 lb Pale muscovado sugar 1/2 lb Butter 2 tb Golden syrup Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewell or greaseproof paper and grease it well. Stir the dry ingredients together. Melt the butter and syrup over low heat, pour on to the dry ingredients and stir well to make a fairly stiff mixture. Spread the mixture evenly over the base of the prepared tin and bake at 350 F (180 C) gas mark 4 for 25-30 minutes. Do not be alarmed by the fact that the mixture will look a little runny when it emerges from the oven; this is normal. Mark the biscuits into fingers or squares while still warm but leave in the tin until completely cold. Don't make the biscuits very big ~ they are chewy and very filling. Good exercise for the jaws and high in calories. Source: Philippa Davenport in "Country Living" (British), March 1989. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grasmere Gingerbread Categories: Cakes, British Servings: 1 1/2 lb Flour or fine oatmeal 1/4 lb Sugar, soft brown 1 ts Ginger, grd 1/4 ts Baking powder 5 oz Butter, lightly salted Mix the dry ingredients together. Melt teh butter over a low heat and when tepid use it to bind the mixture. Line a roasting pan or oblong tin with Bakewell paper. Spread the mixture over the tin in a 1/4 inch layer, pressing it down lightly. Bake until golden brown, at mark 4, 350F, for 30 to 35 minutes. mark into oblong pieces immediately but allow to cool in the tin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Great Antipasto Categories: Appetizers, Italian Servings: 1 2 c Carrots, chopped 1 c Green pepper, chopped 1 c Cauliflower, florets 1 c Mushrooms, quartered 1/2 c Celery, chopped 2 Tomatoes, chopped and seede 1 c Black olives, sliced 1/2 c Onions, small, pickled 1/2 c Artichoke hearts 1 c Tomato sauce, or 8 oz can 3/4 c Ketchup 3 tb Oil, olive In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers. Source: Canadian Living Magazine posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Biscuits Categories: Greek, Breads, Appetizers Servings: 5 5 oz Feta cheese, crumbled 2 tb Each chopped fresh dill and -scallion (green onion) 6 Pimento-stuffed green -olives, chopped 1 tb Lemon juice 10 oz Package ready-to-bake -refrigerated buttermilk -flaky biscuits, (10 biscuits) * Preheat oven to 400F. In small serving bowl, combine all ingredients except biscuits; set aside. Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray. Separate each biscuit into 2 thin layers of dough and arrange 1 layer in bottom of each sprayed cup, reserving remaining layers. Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with remaining biscuit layer; press around edge of each biscuit to seal. Partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake until biscuits are golden brown, 8 to 10 minutes. Remove pan from oven and carefully drain off water. Remove biscuits to wire rack and let cool. Makes 5 servings * Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature. ///\oo/\\\ From the hearth in Sandee's Kitchen... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Cheesecake Categories: Desserts, Cheesecake, Greek Servings: 10 MMMMM------------------------------CRUST----------------------------------- Shortbread, See Recipe MMMMM----------------------------CHEESECAKE--------------------------------- 1/2 lb Feta Cheese 1/2 lb Farmers Or Ricotta Cheese 1/2 lb Swiss Cheese, Mild * 1/2 c Honey 5 lg Eggs MMMMM-----------------------------TOPPING---------------------------------- 2 tb Honey 1 ts Cinnamon, Ground * The Swiss Cheese should be very finely grated. ~------------------------------------------------------------------------- Preheat the oven to 325°F. Press the feta and ricotta cheese through a sieve. In a large mixing bowl, beat together the cheeses and honey until smooth. Add the eggs, one at a time, beating well after each addition. Pour the mixture into the prepared crust. Prepare the topping. Drizzle the honey over the cake, then dust with the cinnamon. Bake the cake for about 55 minutes, or until set. Cool to room temperature, then chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Chopped Meat Stuffing Categories: Pork, Greek, Dressing, Poultry Servings: 6 2 Onions, chopped 1 Stalk celery, chopped 2 tb Butter 1 lb Ground beef Liver from turkey, finely -chopped 1 lb Mild breakfast sausage 1/2 c Dry red wine 2 tb Tomato paste 2 tb Chopped fresh parsley 1 tb Chopped fresh dill 3/4 lb Roasted chestnuts, peeled -and coarsely chopped 1/4 lb Pignoli nuts 1/2 c White raisins 1/4 c White rice 1 c Water 1 lb White bread crumbs Rose Vaggelopoulos of Bridgeport, connecticut, has a large family, all of whom are great fans of her special turkey stuffing. "It's very different and absolutely delicious." says Rose's grand daughter, Diane Connelly. "On Thanksgiving, I eat just the stuffing." If pignoli nuts are too expensive, the cook says, you can substitute walnuts or even pecans. salt and pepper to taste Brown onions and celery in butter. Add beef, liver, and sausage and cook until brown. Add wine and tomato paste, then herbs, and simmer until meat is tender. Add nuts, raisins, and rice. Stir in water and cook, covered, until the rice is done. Mix in bread crumbs and season to taste. Stuff loosely into the turkey. Stuffs a 10-12 pound turkey. Origin: Hearth and Home Companion. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Christmas Bread Categories: Breads, Greek, Low-cal Servings: 15 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1/3 c Sugar 1 ts Ground Cardamom 1/4 ts Salt 1 Egg 1/4 c Milk 1/4 c Vegetable Oil 1 1/2 c Whole Wheat Flour 1 c All-Purpose Flour 1/4 c Golden Raisins 1/4 c Walnuts, chopped Keywords: Ovo-Lacto Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. Serves 15 One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6 Sodium: 40 Potassium: 101 Cholesterol: 18 Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Cookies (Kouradiedes) Categories: Cookies, Desserts, Greek Servings: 75 1 lb Sweet Butter (room temp) 3/4 c Powdered Sugar 2 ts Vanilla 2 ts Brandy 4 1/2 c Flour 1 c Blanched Almonds or Walnuts -finely chopped 4 c Powdered Sugar (addition fo -dusting) Whip butter until light and fluffy. Slowly add powdered sugar, vanilla and brandy. Gradually add flour, 1 cup at a time and fold in nuts. Use a teaspoon amount and shape into balls, ovals or cresents. Place on ungreased cookie sheets (will not spread). Bake 20 minutes in a preheated 350oF oven. DO NOT BROWN. Sift powdered sugar on plate and coat cookies completely while warm. Makes 75 cookies. Source: "The Yankee Kitchen" 04-05-93 (#3) [Boo] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Easter Cookies Categories: Cookies, Desserts, Greek Servings: 54 2 1/4 c Flour 1 1/4 ts Baking powder 1/4 ts Salt 1/2 c Butter, softened 1 c Powdered Sugar 1 Egg 2 tb Brandy or Milk 1 ts Vanilla 1 Egg Yolk + 1 tb Milk beaten together 3 tb Sesame Seeds In a medium bowl combine the flour, baking powder, salt and set aside. In a large bowl combine butter and sugar, beating until fluffy. Add egg, brandy, vanilla and beat well after each addition. Add flour mixture / cup at a time blending will after each addition. Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds. Bake 10-13 minutes in a preheated 375oF oven until golden. Cool on rack. Store in an air tight container at room temperature. Makes 4/ dozen cookies. Source: "The Yankee Kitchen" 03-31-93 (#1) [Carmella] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Eggplant Rounds Categories: Greek Servings: 2 6 Thin eggplant slices (about -1/4 inch thick) 1 ts Olive oil, divided 1 tb Tahini (sesame paste) 1 md Tomato, cut into 6 (1/4 inch -thick) slices 2 oz Feta cheese, crumbled 1/2 ts Oregano leaves 1/4 ts Pepper On nonstick baking sheet arrange eggplant slices in a single layer and, using a pastry brush, lightly brush 1/2 tsp oil over top of eggplant slices. Broil 5 to 6 inches from heat source until eggplant is lightly browned, 2 to 3 minutes. Using a spatula,turn eggplant slices over and brush with remaining oil. Broil until lightly browned, 2 to 3 minutes. Spread 1/2 tsp tahini over each eggplant slice, then top each with 1 tomato slice. Broil until tomato is heated through, about 1 minute. Top each tomato slice with 1/6 of the feta cheese, then sprinkle with oregano and pepper. Broil until cheese is melted and lightly browned, 1 to 2 minutes. Makes 2 servings ///\oo/\\\ From the hearth in Sandee's Kitchen... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Eggplant Appetizer Categories: Appetizers, Greek Servings: 4 2 md Eggplant 3 md Tomatoes, peeled & coarsely -- chopped 3 Garlic cloves 3 tb Chopped parsley 1/2 ts Oregano 1 ts Fresh mint, chopped 1 ts Salt 1/4 ts Pepper 3 tb Olive oil 5 tb Lemon juice Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice & vinegar & blend at a higher speed till smooth. Serve with pita. Vera Gewanter, "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Fish Baked In Grapevine Leaves Categories: Greek, Fish, Main dish Servings: 5 Karen Mintzias 5 md Whole fish; cleaned - heads left on 2 tb Olive oil (or more) 1 Lemon (juice only) 1 tb Chopped fresh parsley 1 tb Chopped fresh thyme 1 tb Chopped fresh fennel Salt & freshly ground pepper 3 Anchovy fillets; rinsed - minced or mashed 2 tb Butter 15 lg Grapevine leaves Lemon slices & fennel leaves Wash and dry the fish. In a glass or earthenware bowl, beat the oil, lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper. Dip each fish in the mixture, turning to coat and allow to marinate an hour or two in the refrigerator. Remove the fish from marinade and drain. Meanwhile, beat the anchovies and butter together and spread on the fish with a knife. Wrap each fish in grapevine leaves and place, seam side down, in an attractive baking- serving dish. Bake in a moderate oven (350 F) for 30 minutes. Serve hot, garnished with lemon and fennel. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Hamburgers Categories: Ground beef, Greek Servings: 6 1 1/2 lb Ground beef (lean) 2 tb Olive oil 3 Garlic cloves (minced) 3 tb Red wine (dry Burgundy) 2 ts Oregano 2 tb Dijon mustard salt and pepper to taste toppings such as fried onions, lettuce, tomatoes Mix the hamburger with the first six ingredients, then cook by your favorite method and top with fried onions. Go easy on mayo, etc. If you really need a topping, use Dijon mustard. Serves 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Honey Cream With Fruits And Nuts Categories: Greek, Desserts Servings: 8 Karen Mintzias 1/4 c Coarsely chopped walnuts 1/4 c Coarsely chopped almonds* 1/4 c Coarsely chopped cashews 1/4 c Coarsely chopped pistachios 1 c Honey 1 c Chilled whipping cream Mixed fresh fruit* *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. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Lemon Chicken Soup Categories: Greek, Soups Servings: 8 Karen Mintzias 8 c Chicken broth 1/2 c Fresh lemon juice 1/2 c Shredded carrot 1/2 c Chopped onion 1/2 c Chopped celery 6 tb Concentrated chic. soup base Freshly ground white pepper 1/4 c Butter; room temperature 1/4 c All-purpose flour 8 Egg yolks; room temperature 1 c Cooked long-grain rice 1 c Diced cooked chicken 8 sl Lemon; (garnish) Combine broth, lemon juice, carrot, onion, celery, soup base, and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially and simmer until tender, about 20 minutes. Blend butter and flour in shallow bowl until smooth. Using back of fork, scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer 10 minutes, stirring frequently. Meanwhile, beat yolks in large bowl of electric mixer on high speed until light and lemon colored. Reduce speed and gradually mix in some of hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken. Ladle soup into bowls. Garnish with lemon slices. Source: Michaels Restaurant - Rochester, Minnesota. Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Linguine Categories: Greek, Pasta Servings: 4 10 oz Frozen Chopped Spinach 8 oz Rinsed, Drained, Canned -Chickpeas 1/4 c Golden Raisins 4 c Cooked Linguine (Hot) 1 tb Olive Oil PLUS 1 ts Olive Oil 1/2 ts Salt (Optional) 1/8 ts Crushed Red Pepper Yield: 4 Servings In a 2-quart saucepan, cook the spinach according to the package directions. Add the chick-peas and raisins and cook, stirring occasionally, until thoroughly heated, 3 to 4 minutes. Transfer the spinach mixture to a large mixing bowl; add the linguine, oil, salt, and pepper and toss to coat. Each serving provides: 1 Fat; 1 Protein; 1 Vegetable; 2 Breads; 1/2 Fruit. Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams Cholesterol. Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams Cholesterol. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Marinated Vegetable Salad Categories: Salads, Greek Servings: 6 1 sm Eggplant (6 oz) 1 md Red bell pepper 1 c Drained thawed frozen -artichoke hearts 1 c Small mushroom caps, cut -into quarters 1/4 c Water 1 tb Plus 1 ts. olive oil 1 tb Lemon juice 2 Garlic cloves, minced 1 Ts. each oregano leaves and -red wine vinegar 1/4 ts Marjoram leaves 1/4 ts Thyme leaves 1/4 ts Basil leaves 1/4 ts Pepper On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside. Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes. Serving for 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Meatballs with Egg and Lemon Sauce Categories: Ground beef, Lamb, Greek Servings: 6 1 1/2 lb Ground lamb or beef 1 md Onion, minced 1 Clove garlic, minced 1/3 c Uncooked rice 2 tb Minced parsley 1 ts Dried basil or mint 1 ts Dried oregano Salt and pepper to taste 3 Eggs 2 tb Vegetable oil Chicken or beef stock 1/4 c Lemon juice Cooked rice Minced parsley Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Nut Strudel Categories: Greek, Desserts Servings: 6 1 lb Walnuts, course chopped 1 lb Butter 1/2 c Granulated sugar 1 lb Filo strudel dough 2 ts Cinnamon Syrup: 2 c Sugar 2 c Water Filling: Juice of 1/2 lemon Start with the filling. Combine walnuts, sugar and cinnamon in a bowl. Melt the butter over medium heat, being careful not to burn. Allow the butter to settle for a few minutes. Skim the white foamy material from the top (clarify). With a pastry brush, butter the baking pan. Layer the pan with 12 individual sheets of filo, buttering each with pastry brush as they are placed. Be careful to cover the remaining sheets of filo with a slighlty damp twoel to avoid drying them out. Wet the walnut mixture with a small amount of butter and mix thoroughly. apply a layer of one-half of this mixture into the pan. Next apply five more layers of filo as before, on top of this. Layer next with remaining walnut mixture. Apply layers of filo dough on top of this until all is used. Chill for one-half hour. Cut rows of pastry length-wise and then cut diagonally to make diamond shapes. Pour remaining butter evenly over top. Pre-heat oven to 350 degrees F. and bake until golden brown (45min to 1 hour) Pour cooled syrup over the hot baklava until all is absorbed. Important: syrup must be cooled and baklava hot to avoid sogginess. To make syrup mix sugar, water, and lemon juice boil for 20 minutes. Remember to cool before pouring over pastry. Allow to cool to room temperature before eating. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Pasticio Categories: Casserole, Ground beef, Greek, Lamb Servings: 6 1 pk Pasta; cooked al dente -(454 gms) 1 lb Ground beef or lamb 2 Onions; chopped 3 Cloves garlic; chopped 1 cn Whole tomatoes; chopped -and liquid drained 1 ts Oregano 1 ts Basil 1 ts Allspice 1 ts Cinnamon 1 ts Sugar - to taste MMMMM-----------------------------TOPPING---------------------------------- 4 tb Butter 4 tb Flour 2 c Milk 3 tb Parmesan cheese to taste 6 oz Feta cheese to taste 2 To 3 eggs * Prepare ahead of time!!! Let cool completely! While toppping is cooling, prepare pasta and meat filling. Cook pasta tender but firm. Do NOT overcook! Brown the meat with the chopped onions and garlic. Add the spices, sugar to taste, and the drained tomatoes. Let the sauce simmer 30-45 min. Mix in the cooked pasta and put in a baking pan. To make the topping, melt the butter (or margarine) in a saucepan and mix in the flour to form a paste. Add the milk and heat at medium stirring constantly until mixture thickens. When thick, add parmesan and crumbled feta cheese and stir until melted. A few tablespoons of parmesan and about 6 ounces of feta. LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE BEATEN EGGS!!! After the eggs are stirred in, pour this mixture over the meat and pasta. Bake about 45 min or until brown. This dish is a bit like moussaka because of the topping. NOTE: 6/12/93 - Made this dish with Montery Jack cheese instead of feta. Used 1 to 1 1/2 cup tomato sauce instead of canned tomatoes and 2 eggs. Came out Delicious!!! - Set oven for 350-375F and cook a full 40 minutes. .\\ichele MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Patates Categories: Greek, Side dish, Vegetables, California Servings: 6 Karen Mintzias 3 lb White potatoes 1/2 c Chopped yellow onions 1/4 c Finely minced garlic 1/2 ts Salt 1/2 ts Pepper 1/2 ts Dry oregano 1/2 ts Basil 1 c Fresh lemon juice 1/2 c Vegetable oil 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 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Potato Salad Categories: Greek, Vegetables Servings: 6 1 1/2 lb Round Red OR White Potatoes 5 c Water Purple Onion Rings 1/2 c Coarsely Chopped Cucumber 5 Cherry Tomatoes, Halved 1 sm Clove Garlic 1/4 c Plain Low Fat Yogurt 2 tb Crumbled Feta Cheese 1/4 ts Dried Oregano, 1/8 ts Dried Rosemary Crushed 1/8 ts Pepper 4 Ripe Olives 1 tb Chopped Fresh Parsley Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover, Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A Large Bowl. Set Aside.Drop Garlic Through Chute in Processor With Processor Running. Process About 3 Sec. OR Until Garlic Is Finely Chopped. Add Yogurt &Feta Cheese, Oregano & Rosemary. Process Until Smooth. Add Yogurt Mixture To Reserved Potato Mixture; Toss Gently To Coat. Garnish With Parsley, Olives & Onion Rings If Desired. Cover & Chill Thoroughly. (Fat 1.3. Chol. 5.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Potatoes Categories: Vegetables, Greek Servings: 6 6 md Potatoes, cubed 1/2 c Fresh lemon juice 1/3 c Vegetable oil 1 tb Olive oil 2 ts Salt 1/2 ts Black pepper 1 1/2 ts Dried oregano 2 Gralic cloves, pressed 3 c Hot water Chopped fresh parsley Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan. Add water. Bake uncovered for 1 1/2 hours at 475F. Stir every 20 minutes. Add more water if necessary. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left. Garnish with parsley & serve. "New Recipes From Moosewood Restaurant" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Ribs Categories: Pork, Greek Servings: 4 1/2 c Butter 1 ts Garlic powder, or more to -taste 3 lb Pork spareribs lemon juice oregano Combine butter and garlic. Rub garlic mixture on both sides of ribs. Squeeze fresh lemon juice all over ribs. Sprinkle oregano all over ribs. Place in oven. Bake at 350 F for 45 minutes to 1 hour. Baste lemon juice over meat several times during baking and just before serving. Makes excellent finger food! Serves 4. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Salad with Peppers Categories: Salads, Greek, Cheese, Spicy Servings: 5 3 Tomatoes, chopped 1 Long English cucumer, -chopped 1 md Onion, thinly sliced 1 lg Pepper, thinly sliced (Red, -yellow or orange) 1 c Greek olives, or black -olives 1/2 c Feta cheese, crumbled DRESSING 1/4 c Red wine vinegar 3/4 c Vegetable oil or olive oil 1 ts Basil 1/2 ts Oregano 1/2 ts Salt 1 ds Ground pepper Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings. Origin: Newspaper, article on hothouse peppers Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Stew Categories: Beef, Greek Servings: 6 3 lb Stew Meat, Chopped 1 Clove Garlic, Diced 5 tb Butter 1 1/2 c Water Salt 1 Bay Leaf Pepper 2 lb White Onions 1 Onion, Chopped 1/2 lb Mushrooms, Sliced 6 oz Tomato Paste 3/4 lb Jack Cheese, Grated 2 tb Red Wine Vinegar In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Stuffed Tomatoes Categories: Greek, Vegetables Servings: 4 2 tb Olive oil 1 sm Onion, diced 2 c Spinach, chopped and cooked 2 ts Dried basil 1/2 c Bread crumbs 1 Egg 1/2 lb Feta cheese, crumbled Salt, to taste Pepper, to taste 6 Tomatoes, firm and with Insides scooped out In a saucepan, heat oil and saute onion until translucent. In a bowl, combine the sauteed onions with all remaining ingredients except tomatoes. Stuff filling into tomatoes. Bake in a preheated, 350 degree F oven for 15 minutes. Make 4 to 6 servings. Recipe: "Tomatoes! 365 Healthy Recipes for Year-Round Enjoyment," created by the editors of Garden Way Publishing MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Stuffed Footballs Categories: Greek, Poultry Servings: 6 3/4 c Water 1/4 c Uncooked Brown Rice 1/2 lb Ground Turkey 1/2 c Minced Onion 2 cl Garlic Minced 1/2 ts Oregano, 1/2 t. Thyme 1/2 ts Chicken Bouillon Granules 1/4 ts Allspice, 1/4 t. Pepper 2 Egg Whites 1 (1 Lb.) Loaf Frozen White Bread Dough 1 ts Water 1 1/2 ts Sesame Seeds Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove From Heat. Set Aside. Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium Heat Until Turkey Is Browned & Onion Tender. Remove From Heat. Stir in Reserved Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper & 1 Egg White, Blending Well. Thaw Bread Dough According To Directions. Place in A Large Bowl Coated With Cooking Spray, Turning Once To Coat Top. Cover & Let Rise in A Warm Place (85 Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk. Combine Egg White & 1 t. Water, Blending Well. Divide Dough Into 6 Equal Portions. Roll Each Portion To A 7 Inch Circle. Place 1/2 C. Turkey Mixture in Center Of Each Circle. Brush Edges Of Dough With Egg White Mixture, Fold in Half & Seal Edges. Gently Shape Into An Oblong Ball. Place Seam Side Down On A Baking Sheet Coated With Cooking Spray. Brush Tops With Egg White Mixture; Sprinkle With Sesame Seeds. Bake At 400 F. For 18 To 20 Min. OR Until Golden Brown. Serve Warm OR At Room Temperature. Serve With 3 T. Cucumber-Yogurt Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Style Red Snapper Categories: Fish, Greek Servings: 4 2 lb Red Snapper fillets 1 lg Red onion,thinly sliced 2 ts Oregano leaves 4 tb Lemon juice 4 tb Minced fresh parsley 1 lg Tomato,cored and chopped 1/2 c Crumbled Feta or Blue cheese Place fish in a lightly oiled baking dish.Lay onions over fish and sprinkle with oregano and lemon juice. Mix together parsley and tomatoes and spread over fish, then sprinkle with cheese. Cover tightly with foil and place in a preheated 350 degree oven for 25 to 30 minutes or until fish flakes easily with a fork. Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Style Moussaka Categories: Lamb, Greek, Vegetables Servings: 6 3 md Eggplants 1/2 c Vegetable oil 3 lg Onions; chopped fine 2 lb Ground lamb; (or beef) 3 tb Tomato paste 1/2 c Red wine 1/2 c Chopped parsley 1/4 ts Ground cinnamon Salt Freshly ground pepper 1/4 lb Butter 6 tb Flour 1 qt Milk 4 Eggs; beaten until frothy Grated nutmeg 2 c Ricotta or cottage cheese 1 c Fine bread crumbs 1 c Grated Parmesan cheese Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in 1/4 cup of the oil. Set aside. Heat the remaining oil in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste with the wine, parsley, cinnamon, salt and peper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the fire. Preheat the oven to 375F. Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cook slightly and stir in the beaten eggs, nutmeg and ricotta. Grease an 11x16-inch pan and sprinkle the bottom lightly with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving. Cut into squares and serve. The flavors in this dish really improve if you make it a day ahead. FROM: RITA TAULE, Prodigy ID# BTVC62A. Prepared in advance, Moussaka can be served lukewarm or at room temperature. Format for MM Judy Garnett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Tomato Sauce With Olive Oil Categories: Greek, Sauces Servings: 1 Karen Mintzias 2 tb Olive oil 1 sm Onion; chopped 2 Garlic cloves; minced 2 lb Fresh tomatoes* 1 ts Granulated sugar 1/4 c Red wine Salt & freshly ground pepper 1 Stick cinnamon (optional) 2 Sprigs parsley; chopped 1 Sprig fresh basil; chopped *Note: Tomatoes should be peeled and chopped if fresh, or you may substitute 1 two-and-one-half pound can plum tomatoes, chopped. Heat the oil in a heavy saucepan, stir in the onions, and cook gently until transparent. Add the garlic, tomatoes, sugar, wine, salt and pepper, and cinnamon, if desired. Taste for seasoning, then allow the sauce to simmer gently for 30 minutes. Remove the cinnamon stick before serving hot. NOTE: For a thicker sauce, add 1/4 cup tomato paste diluted with 1/4 cup water when adding the tomatoes. For a smoother consistency, the sauce may be strained and seeds discarded just before the parsley and basil are added. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Tomato Sauce Categories: Sauces, Greek, Lamb Servings: 1 3 tb Olive oil 2 ts Oregano 1 Onion; chopped 1 c Red wine 1 Clove garlic; chopped 8 oz Can tomatoes 5 Very ripe tomatoes (coarsely chopped) 2 tb Parsley; chopped 1 pn Allspice Salt & pepper to taste 1. Heat fry pan and add olive oil. Saute onion and garlic until clear. Add tomatoes, parsley and oregano. Simmer, covered until the tomatoes are very tender, about 25 min. Add remaining ingredients and cook 20 more minutes. Source: Jeff Smith (Frugal Gourmet) Posted by JUDY GARNETT, Prodigy ID# PJXG05A. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Tsoureki (Easter Bread) Categories: Greek, Breads, Holiday Servings: 2 Karen Mintzias 1 c Milk 1/2 c Sweet butter 1 pk Active dry yeast 1/2 c Granulated sugar 1 ts Salt 2 Eggs; beaten 5 tb Orange juice 1 tb Grated orange rind 5 1/2 c Sifted flour Butter; melted Red-dyed, hard-boiled eggs 1/4 c Slivered almonds 2 tb Granulated sugar In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. From "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Greek Vegetable Stew Categories: Greek, Vegetarian Servings: 4 2 md Zucchini, sliced 1 md Eggplant, sliced & peeled 2 md Onions, sliced 1/2 lb Small okra, stemmed 1 c Green beans, halved 1 lg Potato, thinly sliced 4 md Tomatoes, peeled & sliced Olive oil 2 tb Fresh basil leaves 2 Garlic cloves, minced Salt & pepper Preheat oven to 350F. In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes. Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes. Vera Gewanter, "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Beans and Squash Categories: Russian, Vegetables Servings: 12 1 lb Green beans,trimmed 1 Butternut squash 4 tb Butter,unsalted 1 Garlic clove,chopped 1/4 c Currant jelly 1/4 c Basil leaves,chopped 1/4 c Parsley leaves,chopped 3/4 ts Salt 1/4 ts Black pepper 1 tb Lemon juice 1/2 c Walnuts,toasted,chopped 1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks. Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and refrigerated. 2. Heat buuter in same pan over medium heat. Add galic; saute 2 minutes.Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted. 3. Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Beans in Mustard Sauce Categories: Vegetables, Roman, Beans Servings: 4 2 c Green Beans MMMMM------------------------------SAUCE----------------------------------- 1/2 ts Mustard seed 1 pn Rosemary or Rue 1/4 ts Cummin 2 ts Honey 1/4 c Pine nuts or Almonds 1 ts Wine vinegar 1/4 c Beef stock Steam the green beans in a little water till tender, and partially drain To prepare the mustard sauce, fgrind together mustard seed, rosemary (or rue) and cumin. Add to honey, finely chopped nuts, vinegar, and stock. Heat the sauce, then pour it into the pan of cooked grean beans. Stir and simmer for a few minutes. Serve with butter and a sprinkling of pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Bean Salad Categories: Salads, Vegetables, German Servings: 4 1 lb Green Beans, Fresh * Boiling Salted Water 1/4 c Stock ** 3 tb Vinegar 3 tb Vegetable Oil 2 md Onions, Thinly Sliced 1/2 ts Dried Dill Seed 1 ts Sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular water). ~------------------------------------------------------------------------- Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Beans with Dill Categories: Vegetables, German Servings: 4 9 oz Cut Green Beans, Frozen 1/3 c Water, Boiling 1 Beef Bouillon Cube 1 ts Dillweed Or Dillseed 2 tb Butter Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Beans Braised With Mint & Potatoes Categories: Greek, Vegetables, Vegetarian, Side dish Servings: 4 Karen Mintzias 3 tb Olive oil & margarine, mixed 1 c Tomato juice or sauce 1 lb Fresh grn.beans;trimmed, cut 1 tb Chopped fresh parsley, opt. 2 md Potatoes; peeled Salt & freshly ground pepper 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. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Gnocchi with Cream Sauce Categories: Italian, Pasta Servings: 6 MMMMM-----------------------------GNOCCHI---------------------------------- 1 lb Fresh spinach; washed and - stems removed 2 tb Onion; finely chopped 3 tb Butter 1 lb Ricotta cheese 1 c Parmesan; freshly grated 1 Egg; lightly beaten 1/4 ts Nutmeg; freshly grated Salt & Pepper to taste 1 c Flour MMMMM---------------------------CREAM SAUCE-------------------------------- 4 tb Butter 1 c Heavy cream 3/4 c Parmesan; freshly grated Cook the spinach with just the water that clings to it from cleaning. Cool. Squeeze as dry as possible with hands and chop finely. Saute the spinach and onion in the butter until soft. Transfer to a bowl. Stir in ricotta, Parmesan, and egg. Mix well. Season with nutmeg, salt and pepper. (You can mix in processor before adding the flour). Stir in flour. The mixture will be slightly sticky. Flour hands and shape mixture into small balls, no larger than 3/4 inch in diameter. Reflour hands whenever mixture begins to get sticky. Dry on a floured baking tray. To freeze: place in freezer on trays until firm. Transfer to plastic bags to store. Cream Sauce: Simmer butter and cream in a saucepan over medium heat until thickened, about 20 to 30 minutes. Bring a large pot of salted water to a boil. Drop in the gnocchi. Let the water return to a boil and cook gnocchi until they float to the top. Remove with a slotted spoon and place in a warmed bowl. Add Cream Sauce and Parmesan cheese. Gently toss to coat well. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Linquine with Four Cheeses Categories: Italian, Pasta, Sauces Servings: 4 1/2 c Part-skim ricotta cheese 2 oz Each mozzarella and Fontina -cheeses, shredded 2 oz Grated Parmesan cheese 3 tb Skim milk 3 c Cooked spinach linguine -(HOT) 8 ts Reduced-calorie margarine In small saucepan heat ricotta cheese until thinned, stirring constantly with wooden spoon; gradually add remaining cheeses, stirring constantly after each addition until cheeses are melted. Continuing to stir, add milk, 1 tablespoon at a time, stirring until thoroughly combined. Keep warm over lowest possible heat. In mixing bowl combine hot linguine and margarine, tossing until margarine is completely melted. Transfer linguine to serving dish and top with cheese sauce. Toss to combine and serve immediately. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Green Pepper Bread Categories: Breads, German Servings: 1 300 g Flour, wheat 350 g Flour, rye 700 g Leaven 20 g Salt 20 g Yeast, fresh 300 cc Water, 40°C 100 cc Apple-Juice 5 g Pepper, green from -Madagascar Prepare the pepper as following three days before baking. Give pepper in 100 cc apple-juice and change every day. Give the flour in a pot, mix well with pepper, add salt and yeast at different ends of the pot, add water while stirring, add leaven. Knead well during 5 min. Cover and let rest for 30 min. Knead well and form as you like. Cover and let rest 60 min. til it doubled its volume. Bake in preheated oven at 225°C for 70 min. If you divide the paste in two parts the baking time would be 50 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Angel Food Cake with Nectarines & Blueberries Categories: Barbecue, Italian Servings: 6 6 Ripe nectarines 3 tb Powdered sugar Grated zest of 1 lemon Juice of 1/2 a lemon 6 sl Angel food cake 1 pt Fresh blueberries Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes. When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries. 284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber. VT July, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Bratwurst Categories: Beef, German Servings: 6 6 Bratwursts 12 oz Beer 1 md Onion, Chopped 6 Peppercorns 4 Cloves 6 Hard Rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grilled Veal Chops Pizziaola Categories: Italian, Veal, Sauces Servings: 4 4 Veal T-bone loin chops, 1 -inch thick 2 ts Olive oil 2 ts Dried oregano, crumbled Salt Freshly-ground black pepper 4 ts Olive oil 1 md Onion, finely minced 1 cn Italian plum tomatoes with -basil, drained and Coarsely chopped (reserve -juice) 2 lg Garlic cloves, flattened 1 ts Sugar 1 ts Dried basil, crumbled 1 ts Dried oregano, crumbled 8 Anchovy fillets, pounded to -smooth paste 4 ts Capers, drained Fresh Italian parsley, -minced (garnish) 4 Lemon wedges (garnish) Pat veal chops dry, then rub with oil, oregano, salt, and pepper. Arrange in a single layer in baking dish. Set aside at room temperature for 2 hours. Heat oil in heavy (or non-stick) large skillet over medium heat. Add onion and cook until wilted. Stir in chopped tomatoes, garlic, sugar, basil, and oregano. Increase heat to medium-high; cook until juice evaporate, about 5 minutes. Blend in reserved tomato juice with anchovy fillets. Partially cover and cook until thickened, about 10 minutes. Stir in capers and cook for 5 minutes longer. Grease broiler pan and position about 3 inches from heat; preheat pan and broiler. Transfer chops to heated pan; cook, turning several times, until charred and crusty on outside and juicy inside, about 10 minutes total. Brush chops during last several minutes with any marinade remaining in dish. Transfer chops to individual plates (warmed). Nap evenly with sauce. Sprinkle with parsley. Garnish with lemon wedges. Makes 4 servings. [Bon Appetit's LIGHT AND EASY SPECIAL] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gross-Suppe (Semolina Soup) Categories: Soups, German Servings: 4 1 l Meat broth (approx. 1 qt) 1 c Semolina 1 Egg A few sprigs parsley, -chopped, OR a bit of -chopped Chives 50 g Butter (3 1/2 Tbsp) Salt to taste Pepper to taste Ground nutmeg to taste Slowly stir the semolina into the boiling broth and cook for 1 hour. Shortly before serving, stir in a beaten egg, adjust seasoning with salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot with butter. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ground Beef with Spaghetti Parmigiana Categories: Italian, Ground beef, Pasta Servings: 6 1 pk Spaghetti(8oz) 1 lb Ground beef 1 Onion,medium,diced 12 oz Kernel corn w/sweet peppers 1 cn Tomato sauce(8oz) 1/4 c Water 1/2 ts Salt 1/4 ts Pepper 1/4 ts Sugar 1/8 ts Cinnamon,ground 1/4 c Parmesan cheese,grated 2 tb Butter or margarine 1. In saucepot, prepare spaghetti as label directs; drain. Return spaghetti to saucepot. 2. Meanwhile, in 12" skillet over medium-high heat, cook ground beef and onion, stirring occasionally, until all pan juices evaporate and meat is browned. Add corn, tomato sauce, water, salt, pepper, sugar, and ground cinnamon; heat through. 3. Toss spaghetti with parmesan cheese and butter or margarine. Arrange spaghetti on warm platter. Spoon meat mixture over spaghetti. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Groundnut Stew Categories: Vegetarian, African Servings: 6 2 c Chopped onions 2 tb Peanut oil 1/2 ts Cayenne 1 ts Garlic cloves, pressed 2 c Chopped cabbage 3 c Cubed sweet potatoes 3 c Tomato juice 1 c Apple juice 1 ts Salt 1 ts Grated fresh ginger 1 tb Cilantro, chopped 2 Chopped tomatoes 1 1/2 c Chopped okra 1/2 c Peanut butter Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic & saute for a couple more minutes. Add cabbage & sweet potatoes. Cover & saute for a few more minutes. Mix in the juices, salt, ginger, cilantro & tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra & simmer for another 5 minutes. Stir in the peanut butter. Place the pot on a heat diffuser & simmer gently till ready to serve. Add more juice if the stew is too thick. "Sundays at Moosewood Restaurant" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gruiben (Cracklings) Categories: Pork, German Servings: 4 2 1/2 kg Fresh pork bacon [the fatty -layer right underneath The skin. K.B.] (approx. 5 -1/2 lbs) 1/8 l Milk or water (1/2 cup plus -1/2 Tbsp) Cut the bacon into 3/4-inch cubes and put into a tall pot which must not get filled more than halfway up (to prevent the large amount of foam during the rendering process from running over and spilling). Heat up slowly, else the bacon will stick to the bottom and scorch. As soon as there is a little liquid fat covering the bottom of the pot, add milk or water, and heat up more, constantly stirring. Let the cracklings brown a little bit more, then pour off the liquid lard, through a sieve, into an earthenware pot. Warm cracklings are very popular in-between meal. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gruibenknoedel (Cracklings Dumplings) Categories: Soups, German Servings: 4 1 c Cracklings 2 Eggs 2 tb Flour 125 g Plain breadcrumbs (4.5 oz) greens [chopped parsley and/or chives] seasonings (pepper, paprika, marjoram) Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slip into barely boiling water, and let steep. Transfer to hot beef broth and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gruibensalat (Crackling Salad) Categories: Salads, Potatoes, German Servings: 4 1 kg Potatoes, boiled in their -jackets and peeled (a Generous 2 lbs) 1 lg Onion, sliced 125 g Lard (1/2 cup plus 1 Tbsp) 100 g Cracklings (3 1/2 oz) 1/2 tb Pepper 1 tb (level) salt A few Tbsp meat broth or -water This is an old-style recipe from grandma's more thrifty age, and is rarely found today. Slice the potatoes while still hot, and mix in the sliced onion. Add the liquid and seasoning. Meanwhile, heat the cracklings in the lard, and when very hot, pour over the potato salad, and lightly stir in. In olden times, this was eaten with a slice of rye bread. Today, one could serve it with something like an endive (escarole) salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grundstock Nudelteig (Basic Pasta Dough) Categories: Pasta, German Servings: 4 400 g Flour (3 1/2 cups) 2 Eggs 1/8 l Water (1/2 cup plus 1/2 -Tbsp) Mix flour, eggs (only if pasta is supposed to be more on the firm side), and water, and knead into a firm dough. Continue kneading until dough pulls free off hands and pasta board. Cut into 2 or 3 loaves, and again knead until smooth. Let rest for 20 to 30 minutes, then - on a floured pastry board - roll out. Cut noodles with a knife, or roll with with the palm of your hand. Serves 4. [Note: For 'Schupfnudle' - noodles rolled by hand - do not use any egg, else the noodles get too firm. Also, the cooked, drained and rinsed 'Schupfnudle' are swished around in butter foam or lard before serving with stewed fruit or salad. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grune Bohnen Mit Birner Categories: Beans, German Servings: 4 8 oz Runner beans 8 oz Sliced pealed pears 4 oz Butter 1 oz Sugar 2 oz Vinegar Salt & pepper Clean and trim runner beans and slice thinly. Par boil in salted water for 12 minutes. Drain and toss in butter with pears. Sason to taste and add sugar and vinegar. Stir well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grzyby W Smietanie (Mushrooms with Sour Cream) Categories: Polish Servings: 6 6 tb Butter or margarine 1 lg Onion, chopped 2 tb Flour 2 tb Milk 1 1/2 c Sour cream 1 1/4 lb Mushrooms, sliced 3/4 ts Salt 1/4 ts Pepper 1/2 ts Paprika 1>. In melted butter in a large skillet, saute onion till golden. Sprinkle with flour; add milk and 3/4 cup sour cream; while stirring, bring just to a simmer. 2>. Add sliced mushrooms, salt, pepper and paprika. Simmer, covered, for 5 minutes, stirring occasionally. 3>. Stir in remaining sour cream; heat thoroughly while stirring constantly. Serve at once. Source: the complete book of World Cookery Crescent Books, Inc. A Division of Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN 7064 0023 2 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gugelhupf Categories: Desserts, Cakes, German Servings: 8 1 pk Yeast, Dry Active 1 c Milk, Scalded Then Cooled 1 c Sugar 1 c Butter Or Margarine 5 lg Eggs 1 ts Vanilla Extract Lemon, Rind Of, Grated 3/4 c Raisins 1/3 c Almonds, Ground 1/2 ts Salt 4 c Flour, Unbleached, Unsifted Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. NOTE: The gugelhopf mold is known also as a turban-head pan. If this is not availiable, you can use the others with the same results. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) Categories: Soups, Vegetables, German Servings: 4 1 Cucumber; Medium 4 Potatoes; Med, Peel And Dice 1 ts Salt 2 c Water; Cold 1/4 ts Pepper; White 1 c Cream; Heavy 1/2 c Milk 1 Green Onion; finely chopped 1 ts Dillweed; Dried OR 1 T Fresh -Dill; Chopped Servings: 4 Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. Posted by Joan Johnson. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gurkensalat (Cucumber Relish Salad) Categories: German, Salads, Vegetables Servings: 4 2 md Cucumbers 1 1/2 tb Sugar 1 1/2 tb Cider Vinegar 1/2 ts Salt 1/8 ts Pepper 1/2 c Sour Cream 1 tb Parsley, Fresh, Minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Guvec or Turlu - Vegetable Casserole Categories: Turkish Servings: 6 2 Long eggplants; -OR- 1 md -Oval eggplant Salt 4 sm Zucchini 3 sm Sweet green peppers 250 g Okra; optional 250 g Green beans 4 sm Tomatoes, ripe, peeled 1/2 c Olive oil 3 sm Onions; sliced 2 Garlic cloves; crushed 1/4 c Chopped parsley Freshly ground black pepper 1/2 c -Water There is some confusion about the name of this dish. To the Turks, Turlu is a lamb or chicken and vegetable casserole. Yet in other countries of the region Turlu is prepared as an all-vegetable casserole, with cooks admitting to it being a Turkish dish. Guvec on the other hand is a casserole of meat or poultry and vegetables, or vegetables on their own. Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle liberally with salt. Leave for 30 minutes, then pat dry with paper towels. Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove slime. Drain. String beans if necessary and slit in half (French cut). Slice tomatoes. Heat half the oil in a frying pan and fry eggplant until lightly browned. Remove to a plate - do not drain. Add remaining oil to a pan, add sliced onions and fry gently until transparent. Stir in garlic, cook 1 minute, then remove pan from heat. Place a layer of eggplant in the base of a casserole dish. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley. Repeat until all ingredients are used, reserving some tomato slices and parsley. Place prepared okra on top if used and cover with last of tomato. Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant. Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until vegetables are tender. Serve from casserole as an accompaniment to roast or grilled meats or poultry. Often this is served as a light meal on its own; bread and peynir (feta) cheese are then served with it. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gyro Sandwiches Categories: Greek Servings: 16 Karen Mintzias MMMMM---------------------------GYRO PATTIES-------------------------------- 1 1/4 lb Lean ground beef 1 1/4 lb Lean ground lamb 1/4 c Oregano 1 1/2 tb Onion powder 1 tb Garlic powder 3/4 tb Ground pepper (or more) 1 ts Thyme 3/4 ts Salt MMMMM---------------------------YOGURT SAUCE-------------------------------- 1 c Plain yogurt 1/4 c Finely chopped cucumber 1/4 c Finely chopped onion 2 ts Olive oil Garlic powder Salt & white pepper 8 lg Pita breads; cut in half Thinly sliced onion rings For patties: Preheat broiler or prepare barbeque. Combine ingredients lightly but thoroughly in large bowl. Shape into 16 thin patties and broil, turning once, until done as desired. For sauce: Combine first 4 ingredients in small bowl. Add garlic powder, salt and pepper to taste. To assemble sandwich, place 1 meat patty in each pita half and top with yogurt sauce and onion slices. Source: (Journey's End - Mundelein, Illinois) Favorite Restaurant Recipes. ISBN: 0-89535-100-5 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gyro Categories: Sandwiches, Greek Servings: 6 1 lb Ground pork 1 lb Ground lamb, there's no -special lamb, try lamb -shoulder 1 ts Salt Some freshly ground black -pepper About 6 cloves of crushed -garlic Squeeze out the juice from 1 -lemon 1 ts Oregano 2 tb Ouzo Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gyros (Doners, Yeros) Categories: Greek Servings: 6 2 lb Lean lamb, ground 2 Bread slices;toasted,crushed 1 ts Allspice; pounded (?) 1 ts Coriander; crushed 1 Garlic clove; crushed 1 Onion; grated 1 ts Chopped fresh savory Salt & freshly ground pepper 3 Slices bacon (?!!) 6 Pita bread pockets 2 Tomatoes; sliced thin Vinegar & oil to taste 1 c Chopped fresh parsley 1 c Plain yogurt In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gyros Categories: Greek Servings: 6 Karen Mintzias 2 lb Lean lamb, ground 2 sl Bread; toasted, crushed 1 ts Allspice; pounded 1 ts Coriander; crushed 1 Garlic clove; crushed 1 Onion; grated 1 ts Chopped fresh savory Salt & freshly ground pepper 3 sl Bacon 6 Pita bread pockets 2 Tomatoes; sliced thin Vinegar & oil to taste 1 c Chopped fresh parsley 1 c Plain yogurt In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gyros Categories: Lamb, Sandwiches, Greek Servings: 6 2 lb Lean ground beef or lamb 4 Scallions, finely chopped 1 Clove garlic, minced 1 ts Dry oregano, crushed 1/4 ts Cumin 1/4 ts Parsley, chopped 1 ts Salt 1/4 ts Freshly ground pepper 8 lg Pitas 1 Recipe sauce (recipe -follows) SAUCE: 1 c Plain yogurt 2 tb Mayonnaise 1 Lemon's juice 2 Scallions with tops, finely -chopped Mix all ingredients except pita, mixing well and kneading until mixture is stiff. On skewer, pack meat mixture about 5-inches long and not more than 2 inches in diameter. Put as many "fingers" as possible on a skewer leaving a 1-inch space in between. Cook over hot coals for 10 to 15 minutes, turning frequently. Take pita and slide gyro onto center. Drizzle with sauce. Fold over to eat. SAUCE: Mix together yogurt, mayonnaise, lemon juice, and scallions. Recipe: The Marin County Greek Orthodox Church MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hackbraten (Falscher Has) Categories: Beef, Pork, German Servings: 4 250 g Ground pork (a generous 1/2 -lb) 250 g Ground beef (a generous 1/2 -lb) 100 g Plain breadcrumbs (3.5 oz) 2 Eggs 1 Onion, finely chopped 1 Clove garlic, mashed or -minced 1 bn Parsley, finely chopped 1 pn Sugar 2 tb Lard 1 Onion, sliced 4 To 5 cloves garlic, whole 1/2 Yellow turnip, sliced -[substitute: carrot] Water for pan gravy Mix the ground meat with all the other ingredients [except for the lard, the sliced yellow turnip, sliced onion, and whole garlic cloves] and shape into a rectangular loaf. Put in a casserole dish with the lard, the sliced onion, whole garlic cloves, and sliced yellow turnip. Roast at 390 degrees F until the onions turn brown. Then, add a little bit of water. Continue to roast, basting frequently. Add more water as needed. If the crust is getting too dark, cover the top of the meatloaf with aluminum foil. In the olden days, the cook put a clay tile on top of the meatloaf to achieve the same effect. At 390 degrees F, the meatloaf will be done after 1 1/2 hours and may be served immediately, sliced, and topped with the reheated pan juices. Serve with potato salad or green salad [lettuce]. Serves 4. [Note: 'Falscher Has' literally means imitation rabbit. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haebernes Mus (Oatmeal Mush) Categories: German Servings: 4 500 g Oatmeal (OR wheat flour) (a -generous lb) 1/4 l Water 1 (1 cup plus 1 Tbsp) 3 tb Lard 1 ds Salt From grandmother's more thrifty times; rarely encountered today. In a skillet, brown the oatmeal a bit. Then add water and salt. In a cast iron skillet, pan fry the resulting thick dough in the lard, tearing it into pieces in the process. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haggis (Mock) Categories: Scottish, Beef Servings: 1 1/2 lb Liver ; 225 grams 1/2 lb Beef, minced; 225 grams 2 md Onions 6 oz Oatmeal, medium; 175 grams 6 oz Suet; shredded; 175 grams 1 ts -Salt 1 pn -Pepper 1 pn Nutmeg;grated 1/3 c -Water; 50 ml approx. -in which liver had been -boiled 1 pn Cayenne pepper "Haggis, "The great Chieftain of the pudding' race", as Robert Burns, described it, is indeed a toothsome morsel and it is a great pity that many English people look upon it as more a Scottish joke than a good Scottish dish. However since Haggis is made from the stomach, lungs and other internals of a sheep it is a rather gruesome sight during certain stages of its cooking, as anyone who has witnessed the process will agree. The lung must be first be heating in a pan of hot water with the trachea hanging over the side to allow any blood and froth to escape and the stomach bag must be cleaned and scraped very thoroughly before it is used. I must say from experience that it takes needs a fairly robust stomach to first prepare and then eat it. If you can buy prepared haggis I do strongly recommend you to try it. All you need to do is slice it and fry it in a lightly greased frying pan. If you cannot buy ready-made haggis, then the following is tasty substitute.." Boil the liver for five minutes. Drain and put aside to cool. Toast the oatmeal in a dry frying pan or in the oven until it begins to turn a pale brown. Peel and mince the onions and the liver. Mix all the ingredients with the seasoning and stir in some of the water in which the liver has been boiled. The mixture should be thoroughly moist but not wet. Have ready a greased basin large enough to give the mixture room to swell. Cover with greaseproof paper and a cloth and boil or steam for three hours. The traditional way to serve haggis is with mashed potatoes and turnips - "tatties and neeps", as they are called in Scotland - and to give the meal a truly Scottish flavour you should serve a glass of whiskey along with it. I like to let the mock haggis go cold and then slice it and heat it through in a frying pan (without fat) until golden brown on both sides. This way it is very good with poached eggs and even with chips. Note: if your mince looks to be on the fatty side, then cut down the quantity of suet to 4 oz (100grams). SOURCE:_ Lillian Beckwith's Herbidean Cookbook_ by Lillian Beckwith, Lillian Beckwith an English writer, lived in the Hebrides as a crofter for 20 years. boile MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haggis (Scotch-Canadian) Categories: Scottish, Pork Servings: 8 2 1/2 lb Pork fat or salt pork 1 lb Pork liver; approx 3 lb 1 1/2 c Rolled oats 2 ts Salt 1/2 ts Pepper This New Brunswick recipe reflects a change in the traditional haggis - a change which recent Scottish arrivals consider akin to sacrilege. Directions: Grease a 9x5x3 inch loaf pan. Cut Pork fat in cubes and fry out the fat from the pork or salt pork fat. Pour off the grease as it accumulates. When the pieces are golden brown and crisp they are called "crackin's in Ontario, or "Kips" in the Maritimes. Drain well. Cool. Wash the pork liver and place in a large pot. Cover with boiling water and boil for about 1 hour, or until a fork can easily be inserted. Remove liver and allow to cool. Reserve liquid. Put cooled liver and 2 cups of cracklin's through the food grinder. Mix together. Stir in the oats, salt and pepper. Add sufficient cooking liquid to hold mixture together. Press into prepared loaf pan, cover with waxed paper and foil. Steam for 1 hour. Cool. To Serve, slice 1/2 inch thick and pan fry until golden brown on both sides. Serve piping hot. from _The Laura Secord Canadian Cookbook_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haggis Categories: Scottish Servings: 1 Stomach bag and pluck (heart Liver and lights of a sheep -(You can substitute a -Selection of organ meats) 2 Onions; peeled 2 c Pinhead oatmeal; (Irish -oatmeal) 1 2/3 c Suet Salt & pepper -trussing needle and fine - stirng Thoroughly wash the stomach bag in cold water. Turn it inside out and scald it, then scrape the surface with a knife. Soak it in cold salted water overnight. Next day remove the bag from the water and leave it on one side while preparing the filling. Wash the pluck. Put it into a pan, with the windpipe hanging over the side into a bowl, to let out any impurities. Cover the pluck with cold water, add 1 teaspoon of salt and bring the water to a boil. Skim the surface, then simmer for 1 1/2 to 2 hours. Meanwhile parboil the onions, drain, reserving the ligquid, and chop them roughly. Also tpast the pinhead oatmeal until golden brown. Drain the pluck when ready and cut away the windpipe and any excess gristle. Mince half the liver with all the heart and lights, then stir in the shredded suet, the toasted oatmeal and the onions. Season well with salt and pepper. Moisten with as much of the onion or pluck water as necessary to make the mixture soft. With the rough surface of the bag outside fill it just over half full, the oatmeal will swell during cooking, and sew the ends together with the trussing needle and fine string. Prick the bag in places with the needlw. Place the haggis on and enamel plate and put it into a pan of boiling water. Cover the pan and cook for about 3 hours, adding more boiling water when necessary to keep the haggis covered. Serve with the traditional accompaniment of Tatties-an'Neeps. (Mashed potatoes and mashed turnips.) This is typically served on Burns' Night, January 25, when Scotland celebrates the birth of their greatest poet, Robert Burns, who was born in Ayrshire on that date in 1759. During the celebration, Burns poems are read, and the haggis is addressed by a member of the party, ceremonially, in the for of verses from Burns' poem, "Address to a Haggis" A typical meal for Burn's night would include, Cock-a-Leekie, Haggis with Tattie-an'-neeps, Roastit Beef, Tipsy Laird, and Dunlop Cheese. Source: A Feast of Scotland, by Janet Warren MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haggis Categories: Scottish Servings: 6 1 Sheep's stomach bag plus the -pluck (lights, liver and -heart) 1 lb Lean mutton 6 oz Fine oatmeal 8 oz Shredded suet 2 lg Onions, chopped salt and pepper about 1/4 pint beef stock Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haggis Categories: Scottish, Lamb Servings: 6 1 Sheep's stomach, thoroughly -cleaned The liver, heart, and lights -(lungs) of the sheep 1 lb Beef suet 2 lg Onions 2 tb Salt 1 ts Freshly ground black pepper 1/2 ts Cayenne or red pepper 1/2 ts Allspice 2 lb Dry oatmeal (the -old-fashioned, slow-cooking -kind) 2 Or 3 cups broth (in which -the liver, heart and lights -were Cooked) Utensils 4 qt Pot with lid What you need: Canning kettle or a large spaghetti pot, 16- to 20 quart size with a lid to fit it Meat grinder Cheesecloth What to do: If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first. It involves cutting the lungs off the windpipe, cutting the heart off the large bloodvessels and cutting it open to rinse it, so that it can cook more quickly. The liver, too, has to be freed from the rest. Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and a half. Let it all cool, and keep the broth. Run the liver and heart through the meat grinder. Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too. Next, put the raw beef suet through the grinder. As you finish grinding each thing, put it in the big kettle. Peel, slice and chop the onions, then add them to the meat in the kettle. Add the salt and spices and mix. The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary. When the oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat. See if when you take a handful, it sticks together. If it does, do not add the third cup of broth. If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly. Have the stomach smooth side out and stuff it with the mixture, about three-quarters full. Sew up the openings. Wrap it in cheesecloth,so that when it is cooked you can handle it. Now, wash out the kettle and bring about 2 gallons of water to a boil in it. Put in the haggis and prick it all over with a skewer so that it does not burst. You will want to do this a couple of times early in the cooking span. Boil the haggis gently for about 4 or 5 hours. If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel. Work it under with kitchen spoons to make a sling with which you can lift out the haggis in one piece. You will probably want to wear lined rubber gloves to protect your hands from the hot water while you lift it out with the wet cloth. (You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.) Note: Even if the butcher has cleaned the stomach, you will probably want to go over it again. Turn the stomach shaggy side out and rinse. Rub it in a sinkful of cold water. Change the water and repeat as many times as necessary, until the water stays pretty clear and handling it does not produce much sediment as the water drains out of the sink. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Halvah Fudge Categories: Candies, Greek Servings: 1 Karen Mintzias 2 c Brown sugar 2/3 c Milk 2/3 c Sesame Tahini 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. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Halvah Categories: Turkish, Russian, Candies Servings: 1 6 c Granulated sugar 4 tb Syrup (corn?); -=OR=- 1 ts -Lemon acid 7 tb Sesame seeds 1 tb Shortening or oil MMMMM-------------------------FOR SOFT HALVAH------------------------------ 8 Egg whites Add cold sugar syrup to beaten egg whites. THe prepared caramel-albumen paste is to be combined with prepared sesame seeds. It is best to do this in a confectionary pot (whatever THAT is). It has a spherical bottom. Spread the paste onto a greased confectinary sheet or stainless-steel board, rolled out into a layer of about 5 cm and cut into 50-70-gram lumps. The form can be square, diamond, and/or rectangular. You can also form oblong braids... Posted by DEBRA WEST, Prodigy ID# CNVB41A. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Halvah Categories: Greek, Desserts Servings: 12 Karen Mintzias 3 c Water 2 c Granulated sugar 1 Cinnamon stick 3 Whole cloves 1 Lemon (peel only) 1/2 c Butter 1 c Coarse semolina or farina 4 tb Pine nuts 2 tb Blanched, chopped almonds 3 tb Whole blanched almonds Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1 tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil for 10 minutes, then cool. Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several minutes, without browning. Stirring constantly with a wooden spoon, slowly add the semolina or farina. Cook over low heat until the mixture turns a golden chestnut color; do not brown. Add 2 tablespoons of the pine nuts and chopped almonds and continue cooking 1 more minute. Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually add the syrup to the semolina mixture, stirring with a long-handled wooden spoon; the mixture will bubble furiously. Cook over the lowest possible heat until the syrup has been absorbed and the mixture thickens. Remove from the heat and drape with a clean towel for 10 minutes. Turn into a mold, spreading with a knife or a spatula. Cool, then reverse onto a serving platter, sprinkle with cinnamon, and garnish decoratively with the remaining pine nuts and the whole almonds. Cut into small, diamond-shaped pieces. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Halwau-E Aurd-E Sujee (Semolina Sweetmeat) Categories: Afghan, Desserts Servings: 1 1 c Sugar 2 c Water 3/4 c Ghee 1 c Coarse semolina (farina) 1/4 c Blanched pistachio nuts 1/4 c Blanched, slivered almonds 1/2 ts Ground cardamom (or more) 1 ts Rose water (or more) Add'l pistachios or almonds Cooking time: 30-35 minutes Combine sugar and water in a pan and stir occasionally until dissolved over medium heat. Bring to the boil, and boil briskly for 5 minutes without stirring. Remove from heat and leave aside in pan. In a heavy deep pan heat ghee and add semolina. Stir over medium heat for 5 minutes. Semolina should not colour. Pour hot syrup over semolina, stirring constantly. When smoothly blended, reduce heat a little and leave to cook, uncovered, until liquid is absorbed. Mixture should be thick, but still moist at this stage. Stir in nuts, and cardamom and rose water to taste. Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and leave on low heat for 5 minutes. Turn of heat and leave pan undisturbed for 10 minutes. Spread halwau on a flat, lightly oiled platter and decorate with nuts. Serve warm or cold, cutting pieces into diamond shapes or squares. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ham with Noodles (Schinkennudeln) Categories: Pasta, Pork, German Servings: 4 3/4 lb Fresh egg noodles 1/2 lb Ham, diced Salt 1 c Sour cream 3 tb Grated Swiss cheese -(Emmentaler) 1 tb To 2 tb butter 2 tb Bread crumbs This is one of the most popular German casseroles, especially south of the Main Line. Preheat the oven to 350 degrees F. Cook the noodles in salted water and drain; they can also be left over from the day before. Fill a souffle pan with alternate layers of ham and noodles; salt lightly and put some of the sour cream and some grated cheese over each layer. The top layer should consist of noodles. Dot with little bits of butter and sprinkle with bread crumbs. Bake in the oven for about 30 minutes. Variations: This version of the recipe comes from Swabia; feel free to increase the proportions of the costlier ingredients (ham, butter, sour cream) as your fancy dictates. In another version of this casserole, the ingredients are all mixed together in one bowl, along with 3 eggs, the souffle pan is well greased with butter (always recommended), and the contents of the bowl transferred to the pan, the proceed as described above. Makes 4 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ham, Cheese, and Herb Baguette Categories: French, Breads, Cheese Servings: 8 1 1/2 tb Active dry yeast 1 1/2 c Warm water 1 tb Honey 4 c (approx.) unbleached white -flour 1/2 ts Salt (optional) 4 tb Olive oil 1 1/2 c Cubed ham or pork 1/2 c Freshly grated Parmesan -cheese 2 ts Chopped fresh rosemary OR 1 -tsp crumbled dried 2 ts Chopped fresh thyme OR 1 tsp -crumbled dried 2 ts Chopped fresh sage OR 1 tsp -crumbled dried ...This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads... generous grinding of black pepper 1. Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl. 2. Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough.. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well-greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel. 3. Preheat the oven to 450 degrees F. 4. Make the second loaf. Place the two loaves of bread in a dry warm spot and let the sit, covered, for 15 minutes. 5. Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom. Serves 8. Makes 2 loaves. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haman's Ears (Humen Taschen) Categories: Cookies, Desserts, Jewish Servings: 30 MMMMM------------------------------DOUGH----------------------------------- 8 Egg-whites 4 Eggs 12 tb Sugar 8 tb Oil 4 tb Rum 900 g Flour MMMMM-----------------------------FILLING---------------------------------- 1/2 kg Nuts, minced 1/2 kg Honey Peeling from 1 lemon * * Is "Zetst" the correct word? Mix all dough ingredients together and let them stay for half an hour. Mix filling ingredients on a pan over fire till it gets thick. Remove heat and add the lemon peeling. Thin the dough on a floured surface to a thin layer. Cut with a glass round portions from the dough, put some filling on each round and fold the dough to the traditional triangular form. Bake in a preheated oven at 180 grades Celsius for about half an hour. Optionally smear some egg-yolk on the cookies a few minutes before baking is finished to add some glaze. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haman's Ears Categories: Desserts, Jewish, Italian Servings: 1 Anne MacLellan 2 Eggs 2 Egg yolks 1/4 c Sugar 1/2 ts Salt 1 ts Lemon rind, grated 3 tb Olive oil 1/2 ts Vanilla extract 2 tb Rum or brandy 2 1/2 c Flour, unbleached 1 c Oil, olive or otherwise for -frying -Confectioner's or icing -sugar Orecchi di Aman For the Italian Jews orecchi di Aman are as synonymous with the festival of Purim as the Hamantaschen are for the Ashkenazim. In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind, olive oil, vanilla extract and rum. Gradually add enough flour to make a rahter soft dough. Turn out onto a floured working surface and knead for 2 or 3 minutes. Roll very thin. With a pastry cutter or sharp knife, cut into strips 1 inch x 4 to 7 inches. Slowly heat the oil in a small saucepan. (Oil is at the right temperature when a small piece of dough drops into it floats and begins to sizzle.) Fry a few strips at a time, twirling them to give them odd shapes until they are lightly golden. (Tie the longer pieces into a knot before frying them.) Drain and place on a paper towe. When all the ears are done, transfer to a large serving dish, sprinkling each layer with confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen Source:_Classic Cuisine of the Italian Jews_ posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hamantaschen Categories: Jewish Servings: 5 2/3 c Butter, softened 1 c Granulated sugar 3 tb Liquid honey 1 ts Vanilla 3 Eggs 3 c All purpose flour 1 ts Baking powder FILLING: 2 c Pitted prunes 1 c Raisins 1/2 c Walnuts 1 ts Grated lemon rind 1/4 c Lemon juice 2 tb Granulated sugar 1 Egg, lightly beaten Tricornered hat-shaped hamantaschen, filled with dried fruit, poppy seeds or jam, are a traditional treat during PURIM, one of the liveliest of the Jewish holidays. Try our prune filled version for a sweet taste of the festivities on March 19. In large bowl, beat together butter and sugar until fluffy. Beat in honey, vanilla and eggs, one at a time, beating well after each addition. Combine flour with baking powder; gradually stir into butter mixture. Press gently into ball; wrap and refrigerate for at least 2 hours or up to 3 days. FILLING: In food processor, finely chop together prunes, raisins,walnuts, lemon rind and juice, and sugar. On floured surface, roll out one-quarter of the dough at a time to 1/8 inch thickness. Using floured 2-1/2 inch round cutter, cut out rounds. Place heaping teaspoonful of filling in center of each. Fold three sides up to make three corners;pinch each corner to seal. Reroll scraps once. Place on greased baking sheets; brush egg over edges. Bake in 350 F oven for 15-20 minutes or until golden. Let cool on racks. Makes about 5 dozen. Origin: Canadian Living, March 1992. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hamburg Style Fish Salad Categories: Salads, Fish, German Servings: 4 1 tb Butter 1 lb White Fish Fillets * 1/2 c Hot Water 4 lg Eggs, Hard Cooked 2 Pickles, Dill 1 tb Capers MMMMM------------------------------SAUCE----------------------------------- 2 tb Mayonnaise 2 tb Sour Cream 2 ts Lemon Juice 1 ts Mustard, Dijon Style 1/2 ts Salt 1/4 ts Pepper, White MMMMM-----------------------------GARNISH---------------------------------- 1 lg Egg, Hard Cooked 4 Beets, Canned, Slices * Fillets may be fresh or frozen. ~------------------------------------------------------------------------ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hammelsuppe (Mutton Soup) Categories: Soups, Lamb, German Servings: 6 600 g Mutton 1 ts Salt 1 Onion 1/2 Celariac (celery root) 1 Leek 1 Carrot 3 md Carrots 4 ts Fine farina 1 Egg yolk 2 ts Cream or milk Serves four. Potato dumplings (Kartoffelkloesse), parsley, nutmeg Cut well washed pieces of mutton into bite sized pieces. Place in water (1 1/2 liters) with salt and bring to a boil. Add the the celeriac and carrots, finely cut onion, and then put in cubed potato. Cook for 1 1/2 hours. If the potatoes do not fall apart, run them through a sieve. One half hour before the soup is finished, sprinkle in the farina. When fully cooked, put walnut-sized pieces of potato dumpling into the soup. After ten minutes stir in chopped parsley, nutmeg, and add in the egg yolk that was beaten into the cream or milk. Posted by John Hartman. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haring Salade (Marinated Herring Salad) Categories: Dutch, Seafood, Salads Servings: 8 1 c Marinated herring, drained (jar approx 200g) 1 c Potatoes, diced, cooked 1 c Beets, diced, cooked 1/2 c Dill pickles, chopped 1/2 sm Spanish onion, sliced 8 Lettuce leaves 3 Eggs, hard cooked, -quartered 2 Apples, chopped MMMMM--------------------------CREAM DRESSING------------------------------- 1 c Cream 35% 1 tb White vinegar 1 ts Prepared mustard 1/2 ts Dillweed 1/4 ts Salt 1/4 ts Pepper The Dutch love herring. You can add or delete ingredients freely in this salad. In a large bowl, combine herring, potatoes, beets, apples, pickles and onion. Toss lightly with dressing. Arrange salad on individual lettuce lined plates. Garnish with eggs. Dressing: In a small bowl, whisk together cream, vinegar, mustard, dill, salt and pepper. Makes about 1 cup. From Canadian Living Nov/93 Typed at you by Helen Peagram - E-Cuisine Conference Moderator MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haroset Categories: Jewish Servings: 8 1/2 lb Pitted dates 1/4 lb Raisins 4 Dried figs 1 1/2 c Sweet kosher wine 1/4 lb Walnuts 1/4 lb Alonds 2 tb Sesame seeds 1/2 ts Cumin 1/2 ts Ground ginger 1/2 ts Cinnamon 1/2 ts Cardamon Place the dried fruits in a food processor or blender; chop fine. Add 1/2 cup of the wine. Mix again at low speed. Add the remaining ingredients and mix at low speed until nearly smooth. Makes 8 servings. Origin: Journal American, March 24, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Harvest Broth - Cawl Cynhaeaf Categories: Soups, Welsh Servings: 1 1 kg Welsh neck of lamb 200 g Peas 200 g Broad beans 1 md Carrot 1 Onion 1 sm Turnip 1 sm Cauliflower 5 Sprigs of parsley 1 1/2 l Water Salt and pepper Remove as much fat as possible from the meat. Place the meat in a large saucepan and cover with the water. Bring to the boil and skim any fat from the surface of the liquid. Shell the peas and beans. Peel and dice the carrot, onion and turnip. Add the vegetables, except the cauliflower, to the meat. Season. Cover the saucepan and simmer slowly for 3 hours. 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan. Serve hot decorated with sprigs of parsley. From:Country Cookery - Recipes from Wales by Sian Llewellyn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hasen Pfeffer Categories: Penn-dutch, Game, Rabbit Servings: 1 1 lb Rabbit, Deboned Vinegar Water 1 Onion, Sliced Salt & Pepper 1 Cloves 1 Bay Leaf Butter 1 c Sour Cream The rabbit meat should be placed in a jar and covered with equal parts of vinegar and water. Add one large sliced onion, salt and pepper to taste, clove and bay leaf. Let the meat soak in this solution for 2 days, then remove the meat and brown in hot butter, turning it often. Gradually add some of the sauce in which the meat was pickled. Let simmer until meat is tender (about 30 minutes). Just before serving, stir 1 cup of thick sour cream into the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hasenoehrle (Rabbit Ears) Categories: Rabbit, German Servings: 4 400 g Flour (3 1/2 cups) 1 ds Salt 1 Egg As much baking powder as -will fit on the tip of A knife 1 Spoon clarified butter 3/16 l Warm milk (2/3 cup plus 1/4 -cup) Sugar to taste Ground cinnamon to taste Fat for frying Combine the flour, salt, egg, milk, and clarified butter and knead into a firm noodle dough. Let rest for one hour. On a floured pastry board, roll out to the thickness of the back of a knife. With a knife or pastry wheel, cut into rectangles and deep fry until golden brown. While still hot, dust with sugar and cinnamon, and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hawayij (Spice Mix) Categories: Yemani, Misc, Condiment Servings: 1 Karen Mintzias 6 ts Black peppercorns 3 ts Caraway seeds 1 ts Saffron threads 1 ts Cardamom seeds 2 ts Tumeric Pound peppercorns, caraway seeds, saffron and cardamom seeds in a mortar, or grind in a blender. Stir in tumeric and store spice mix in a sealed jar. Use according to recipes. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Haworth Bilberry Pie Categories: Pies, British Servings: 1 500 g Bilberries 125 g Caster sugar 2 lg Apples cooking Shortcrust or puff pastry Egg white, lightly beaten Sugar, extra Mix the bilberries and half the sugar. Core the apples and bake until tender. Scrape out the pulp and sweeten with the remaining sugar and mix with the bilberries. Butter and line a pie plate with pastry. Put in the bilberry filling and cover with pastry. Brush with egg white if using shortcrust pastry. Sprinkle with a thin layer of sugar. If using puff pastry glaze with an egg glaze. Bake in a hot oven to set the pastry - gas 6 to 7, 200 - 220 Celsius (400 - 425 F) - then lower the heat to moderate (gas 4, 180C, 350F) to cook the fruit. Serve with cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hazelnut Torte Categories: Desserts, Cakes, German Servings: 8 5 lg Eggs, Separated 3/4 c Sugar 6 tb Water 1 3/4 c Cake Flour, Sifted 1 ts Baking Powder 1 1/2 c Hazelnuts (Filberts),Ground* 1 ts Vanilla Extract 2 tb Confectioners' Sugar 1 c Cream, Heavy, Whipped Fresh Strawberries, Optional Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty German Sour Cream Soup Categories: Soups, German Servings: 6 1/2 lb Bacon, diced 3/4 c Cabbage, chopped 1/2 c Onion, chopped 1/2 c Celery, chopped 1/2 c Carrots, chopped 3/4 c Potato, chopped 3/4 c Zucchini, sliced 4 c Tomatoes, peeled 4 c Beef broth 1/4 c Barley 1/4 c Rice 2 c White sauce 1/2 c Vinegar 1 Clove garlic, minced 1 ts Caraway seed 1 ts Salt 2 ts Worcestershire sauce 1/4 ts Thyme 1 c Sour cream or plain yogurt Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings if necessary. Garnish with sour cream and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Minestrone Categories: Soups, Italian, Vegetables, Vegetarian Servings: 6 1/4 lb Dried beans Salt 1 Celery stalk 1/4 lb Savoy cabbage 2 sm Boiling potatoes 1/4 c Drained canned plum tomatoes 2 1/2 tb Chopped onion 2 Basil leaves 1/4 ts Dried thyme 2 tb Olive oil Freshly ground black pepper 3 oz Imported Italian pasta THE NIGHT BEFORE, pick over the beans, rinse them, and let them soak in a large bowl of cold water. Next day, drain the beans, put them into a large pot and cover with 4 cups water. Add 1/2 teaspoon salt, bring to the boil and simmer, covered for 1-to-1 1/2 hours, until the beans are nearly tender. Wash and cut into bite-size pieces the celery, cabbage and potato. Roughly chop the tomatoes. Chop the onion, basil, and thyme together. Heat the olive oil in a saute pan and soften the onion mixture in it for 5 minutes. Add the celery, cabbage, potato, tomato, 1/4 teaspoon salt, and several grindings of black pepper. Toss everything to coat it with the oil, then add 1/3 cup warm water. Cover and cook gently 20 minutes, until the vegetables are almost tender. When the beans are ready, scoop out about a quarter of them and puree them through a food mill back into the pot. Add the vegetables from the saute pan and all their juices. Bring the soup to a boil and stir in the pasta. Cook until the pasta is done, 10 to 12 minutes. Taste for seasoning. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Heli Spetziotiko (Eel Spetzes-Style) Categories: Greek, Seafood Servings: 4 Karen Mintzias 2 tb Olive oil 2 lb Eel; (moray, conger, OR - freshwaterer), dressed, - cut into 2-1/2" thick pcs. 1/2 lb Onions; roughly chopped 3 Sun-dried tomatoes (in oil) - snipped up & soaked in: 2 tb Boiling water; -OR- 1 tb -Tomato paste instead 3/4 lb Tomatoes -- skinned, seeded & chopped 1/2 ts Honey 1 tb Fresh thyme; -OR- 1/2 ts -Greek "Mountain" thyme 1 Bay leaf; crumbled 1 Lemon; zested 1 ts Lemon juice 2 Garlic cloves; minced 1 c Finely chopped parsley -- (flat-leaf type) 1 tb Finely chopped fresh mint Salt Freshly ground black pepper 1/2 lb Feta cheese, crumbled In a heavy skillet or wide flameproof casserole, heat 2 tablespoons olive oil and saute the eel pieces until well browned on all sides. Remove from the pan and add another tablespoon oil if necessary. Add the onions and fry gently until translucent. Pound the sun-dried tomatoes, if using, to a paste. Add to the pan with the chopped tomatoes, honey, thyme, bay leaf, lemon zest, and garlic and simmer for 10-12 minutes until the sauce begins to thicken. Return the eel pieces to the sauce and stir in the parsley, mint, and salt and pepper to taste. Move to a baking dish or earthenware casserole, if necessary. Strew with the crumbled feta and shake the dish, so the cheese settles a little. Sprinkle with lemon juice. Bake in an oven preheated to 350 degrees F for about 30 minutes. Source: Recipes from a Greek Island, by Susie Jacobs Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Focaccia Categories: Breads, Italian Servings: 8 1 pk Dry yeast 1 ts Sugar 1 c Warm water (105-115F) 2 1/3 c Bread flour 1/3 c Cornmeal 1 1/4 ts Salt 1/2 c Light-tasting olive oil 2 lg Garlic cloves; minced 1 ts Dried rosemary 1 ts Dried basil 1 ts Dried oregano Kosher salt 1 tb Fresh chives, snipped 1 tb Fresh parsley, minced 1 tb Red pepper flakes A small amount of cornmeal gives this focaccia--a flat bread--a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese. PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12-inch rounds. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbs De Provence Categories: Spicy, Italian Servings: 6 4 Bay Leaves, finely crumbled 2 tb Basil, dried 2 tb Rosemary, dried 2 tb Thyme, dried 1/4 ts Coriander 1/4 ts Nutmeg 1/4 ts Savory 1/4 ts Ground Cloves 1/4 ts White Pepper Combine seasonings in a blender of food processor and whirl until well blended. Yield about 4 oz. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Heringsalat (Herring Salad) Categories: German, Salads, Vegetables, Fish Servings: 6 8 oz Pickled Herring; Drained 1/2 Green Pepper; Seed And Dice 1 Apple; Tart, Core And Dice 1 Orange; Sectioned And Diced 2 ts Onion; Grated 2 ts Vegetable Oil 1 ts Vinegar 4 Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herring Salad with Sour Cream Sauce Categories: Salads, Fish, German Servings: 4 MMMMM-------------------------SOUR-CREAM SAUCE------------------------------ 1 c Sour Cream 1/2 c Yogurt 1/2 x Lemon, Juice Only 1/4 ts Sugar MMMMM------------------------------SALAD----------------------------------- 2 sm Onions 2 md Apples, Tart 8 Herring Fillets, Marinated 2 ts Dill, Fresh Or 1/2 ts Dillweed, Dried Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hideg Cseresnyeleves (Spiced Cherry Soup) Categories: Soups, Hungarian Servings: 4 1 lb Sweet red cherries 1/2 Lemon rind 6 Whole cloves 1 3-inch stick cinnamon 1/3 c Granulated sugar 1/2 ts Salt 3 tb Quick-cooking tapioca 1 c Red wine 4 Lemon slices Commercial sour cream 3 c Water 1). Day before or early in day: Wash cherries; remove stems. With vegetable peeler, remove rind from lemon in strips; stick cloves into rind. 2). In saucepan, combine cherries, lemon rind with cloves, cinnamon, augar, salt, water. Simmer, uncovered, 15 minutes. 3). Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine, allow to cool. Remove and discard lemon rind, cloves, and cinnamon; then refrigerate until serving time. 4). To serve, ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or, if preffered, stir in cream). SOURCE: Good Housekeeping Around The World Cookbook Consolidated Book Publishers Chicago 1, Illinois 1958 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Highland Sausage Roll Categories: British, Appetizers, Game Servings: 4 10 oz Venison (trimmed weight) 6 oz Belly of pork (trimmed wt.) 2 oz Pitted prunes 1 sm Onion Remains of a pot of tea 3 tb Port Allspice, thyme or Worcester 1 lb Ready-made puff pastry Beaten egg to glaze Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the "sausage" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so. Source: Philippa Davenport in "Country Living" (British), November 1988. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hilbeh (Fenugreek and Coriander Paste) Categories: Yemani, Condiments Servings: 1 2 ts Fenugreek seeds 1/2 c -Cold water 2 Garlic cloves 3/4 c Chopped coriander leaves 1/2 ts Salt 2 ts Lemon juice 1 sm Hot chili (optional); seeded Soak fenugreek seeds in cold water for 12 to 18 hours until a jelly-like coating is evident on seeds. Drain off water. Place fenugreek in blender jar with garlic and coriander and blend to a coarse puree, adding salt, lemon juice, chili if used and enough cold water to draw ingredients over blades. Turn into a jar, seal and store in refrigerator. Use as a bread dip or as specified in recipes. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hochrippe Und Sauerkraut (Spareribs and Sauerkraut) Categories: German, Pork Servings: 4 32 oz Sauerkraut; Canned (2 Cans) 3 lb Spareribs; Country Style 2 ts Paprika 6 Beef Bouillon Cubes 1/2 ts Caraway Seeds 1/2 ts Pepper 10 Bacon; Slices,Rolled In -Flour Servings: 4 Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into sauerkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holderkuechle (Elderberry Fritters) Categories: German Servings: 4 200 g Flour (1 3/4 cups) 2 Eggs 1/8 l Milk (1/2 cup plus 1/2 Tbsp) Small pinch salt 16 Elderberry blossoms with -stems Sugar for dusting 750 g Lard or shortening for -frying (1 lb 11 oz) With a whisk, mix the flour, eggs, salt, and milk into a pancake batter. Rinse the elderberry blossoms several times, then pat dry with paper towel. Briefly dip the blossoms into the dough, and then deep fry until golden brown. Dust with sugar and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holdermus (Elderberry Mush) Categories: German Servings: 4 500 g Elderberries without stems -(a generous lb) Sugar to taste 1 pn Salt 1/8 l Milk (1/2 cup plus 1/2 Tbsp) 50 g Butter (3 1/2 Tbsp) 1 tb Flour From the Allgaeu area. Pull the elderberries off their stems and briefly cook in a skillet with very little water. Then add either a roux or a smooth mixture of milk with a little bit of flour. Constantly stirring, bring to a good boil. Add a spoonful of honey. If the mush has been made with the milk/flour mixture, then pour hot clarified butter on top. In some places, pan-toasted bread cubes are scattered on top. The elderberry mush is served directly in the copper skillet. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holderschmarren (Elderberry Scramble) Categories: German Servings: 4 500 g Elderberries, stems removed -(a generous lb) 250 g Peeled, [cored] pears, -sliced (a generous 1/2 lb) 250 g Very ripe, pitted damson -plums (a generous 1/2 lb) 150 g Rye bread, or white [French] -bread, crust removed, Thinly sliced (a generous 5 -oz) 1/2 l Milk (2 cups plus 2 Tbsp) 50 g Butter (3 1/2 Tbsp) 1 pn Salt Sugar and cinnamon to taste 2 tb To 3 tb flour Juice of 1/4 lemon From the Ries area. Melt the butter and briefly saute the fruit. Make a thin paste of the flour and milk and add the mixture to the fruit. Add the remainder of the milk. Add the sliced bread, and cook until the plums are soft. Season with salt, sugar, cinnamon, and lemon juice. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hollandse Kippesoep (Spiced Chicken Soup) Categories: Dutch, Soups, Poultry Servings: 8 MMMMM-----------------------MM BY HELEN PEAGRAM---------------------------- 4 lb Chicken, cut in pieces 1 Onion, peeled 4 Cloves, whole 1/2 ts Mace 1/4 ts Pepper 2 Celery stalks, cut in -chunks 2 Bay leaves 1 1/2 ts Salt 1/2 ts Thyme 1/2 ts Rosemary 4 Sprigs parsley 2 lg Carrots, cut in chunks 1/4 lb Vermicelli pasta Chopped fresh parsley In the 1600's when Amsterdam was a booming commercial centre, the Dutch East India Company brought pungent spices, such as nutmeg, cinnamon and cloves, to Holland. These spices linger on in Dutch cooking. If mace is not available, nutmeg can be substituted. In a large pot, place chicken. Pour in enough boiling water to cover; bring to a boil over high heat. Remove chicken to a clean pot. Stud onion with cloves and add to chicken along with bay leaves, 1/2 ts salt, thyme, rosemary, mace, pepper, celery, parsley sprigs and carrots. Pour in 12 cups cold water. Bring to a boil over high heat. Reduce heat to low and simmer, covered for 5 hours, or until meat comes away from the bones. Let cool and skim off fat. Strain through cheesecloth lined sieve. Remove meat from bones, chop and set aside. Return chicken stock to a clean pot and bring to a boil. Add vermicelli. Cook for 5 minutes. Return chicken and remaining salt to pot. Cook just until heated through. Taste and adjust seasonings. Garnish with chopped parsley. From Canadian Living Nov/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade "Little Ears" Orecchiette Casalinga Categories: Pasta, Italian Servings: 1 1 c Semolina flour 2 c Unbleached flour 1/4 ts Salt 3/4 c Lukewarm water -(approximately) Source: 'The Good Cook - Pasta' Serves: Makes about 1 1/2 pounds fresh pasta, or 10-12 oz dried pasta Combine the semolina, unbleached flour and salt, and mound it on a large work surface. Make a well in the center with your finger and pour in 3 - 4 Tbls. water. Begin pulling the flour from the inner wall of the well into the liquid. Add more water and continue forming a paste until the flour has absorbed as much water as possible with becoming hard or dry. The perfect consistency is softer than the basic flour and egg pasta, but not at all sticky. Knead vigorously on a lightly floured board until the dough is smooth and elastic. This may take 20 minutes or so. Form the dough into a ball and cover. To make the 'little ears', pull off a scant handful of the dough (keep the rest of the dough covered). On a lightly floured board, roll the dough into a rope about 3/4 inch in diameter. Cut the rope into slices no more than 1/8 inch thick to form small circles of dough. Now put one of these circles into the cupped palm of your hand and, with the thumb of the other hand, press and turn the circle at the same time to form a dent in the center that will spread the dough a little on each side. It should look like a small ear, with slightly thicker ear lobes. Repeat with all of the remaining dough, placing the orecchiette on a lightly floured cloth as they are made. The orecchiette are cooked in the same manner as fresh flour and egg pasta, although they take longer to cook. Watch them carefully and taste frequently for doneness. << Joyce Monschein >> MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Haggis Categories: Lamb, Scottish Servings: 6 INGREDIENTS: 1 lb Boneless lamb shoulder or -breast, cut into Pieces, or use ground lamb 1/2 lb Lamb liver, cut into pieces 1/2 c Water 1 sm Onion, coarsely chopped 1 lg Egg 3/4 ts Salt 3/4 ts Ground black pepper 1/2 ts Sugar 1/4 ts Ground ginger 1/8 ts Ground cloves 1/8 ts Ground nutmeg 1 c Old fashioned rolled oats Servings: 6 Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes. DIRECTIONS: Heat oven to 350-F. Greas an 8 1/2 by 4 1/2 inch loaf pan. In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined. Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve. Source: Country Living, March, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Pan Bread with Fresh Herbs Categories: Breads, Fresh herbs, Italian Servings: 8 2 c Warm water 1 tb Dry yeast 3 tb Sugar 6 c To 7 c all purpose flour 1 tb Salt 1/2 c Olive oil 1 tb Dry italian seasonings 2 tb Minced fresh garlic 1/4 c Chopped fresh basil leaves 2 tb Chopped fresh oregano From Sheryl Benesch, Korbel Champagne Cellars. This pan bread has an Italian heritage. It does not need butter and is best eaten shortly after it has emerged from the oven. It is excellent with vegetable soups. Combine the waterm, yeast, sugar, and approximately 2 cups of the flour to make a thick paste. Mix thoroughly and let stand a few minutes until bubbles rise to the surface. Combine the salt with the remaining flour; add gradually to the yeast mixture, until it will absorb no more flour. Knead the dough until the texture is smooth and not sticky to the touch; about 5 to 10 minutes. Place the dough in an oiled bowl and let it rise in a warm place until it has doubled in bulk. Punch dough down, place on a lightly floured surface, and knead for another minute. Let dough rest for 5 to 10 minutes. Brush a 9 x 13 inch sheet pan with 1/3 of the olive oil. Sprinkle the pan with 1/2 tablespoon of the dry Italian seasonings and 1 tablespoon of garlic. Roll the bread dough out to line the pan. Lay the dough into the pan, brush with the remaining olive oil, sprinkle with the remaining garlic and Italian seasonings, and then the fresh herbs. (At this point the bread may be prepared a day ahead and kept in the refrigerator, on the prepared pan, to rise.) Let the dough rise for about 45 minutes to 1 hour. Bake in a preheated 350 degrees F oven for 20 to 25 minutes or until golden brown. Serves 8 to 12. From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed Press, Berkeley. 1988. ISBN 0-89815-274-7 Shared by: Karin Brewer, Cooking Echo, 4/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homestyle Lasagna Rolls Categories: Italian, Pasta, Beef Servings: 6 1 1/2 lb Ground Beef 1 c Fresh Mushrooms; chopped 1 md Onion; finely chopped 1 sm Carrot; minced Clove Garlic; minced 1/4 c Dry Red Wine 1/8 ts Nutmeg 1/8 ts Cayenne Pepper 2 c (8oz) Mozzarella Cheese * Egg; lightly beaten 1/4 c Parmesan Cheese Jar Ragu Spaghetti Sauce ** 3/4 pk Lasagna Noodles *** Salt and Pepper to taste * Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3.4 of a 16oz package) Cooked and drained Preheat oven to 350°. In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables are tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook until wine is almost evaporated. Remove from heat; allow to cool 10 to 15 mins. In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 tbls Parmesan cheese. Pour 1/2 jar spaghetti sauce evenly in a 13x9" baking dish. Evenly spread 1/3 cup meat filling over length of each lasagna noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish. Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Cake Categories: Cakes, Jewish Servings: 24 3 Eggs 1/4 c Sugar 1/4 c Soft Margarine 2 1/2 c Flour 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Ground Cinnamon 1/4 ts Ground Nutmeg 1/8 ts Ground Cloves 1/4 c Honey 1 c Cold Strong Coffee 1 Ripe Banana, mashed Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda, cinnamon, nutmeg and cloves together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly-oiled and floured 10-inch tube pan or two 9-inch loaf pans. Bake in a 350-degree oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing. Note: The Honey Cake has 1 teaspoon of sugar per serving. Serves 24 One Serving = Calories: 93 Carbohydrates: 15 Protein: 2 Fat: 3 Sodium: 76 Potassium: 41 Cholesterol: 33 Cholesterol Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Cookies (Melomakarona) Categories: Cookies, Greek Servings: 60 Karen Mintzias 1 c Butter 3/4 c Caster sugar 3/4 c Maize or peanut oil 1 Orange; grated rind only 6 c Plain flour 4 ts Baking powder 3/4 c Orange juice MMMMM----------------------NUT FILLING (OPTIONAL--------------------------- 1 tb Honey 2 ts Orange juice 1 1/2 ts Ground cinnamon 1 1/2 c Finely chopped walnuts 2 dr Almond essence MMMMM---------------------------HONEY SYRUP-------------------------------- 1 c Sugar 1 c Water 1/2 Cinnamon stick 1 1/2 ts Lemon juice 1 Thin strip of lemon rind 1/4 c Honey Oven temperature: 180 C (350 F) Beat butter and sugar with orange rind until creamy. Gradually add oil and continue beating until mixture is very light and fluffy. Stir in flour alternately with orange juice. Knead dough lightly with hands for 1 minute. Take a scant tablespoon of dough and flatten it a little. Place a teaspoon of the nut filling in the centre and fold dough over to enclose filling. Shape into ovals, pinching ends to a point. Decorate tops with tines of fork or by crimping cookies diagonally across top in four rows with special crimper (see NOTE), or leave them plain. Place on lightly greased baking trays and bake in a moderate oven for 20-25 minutes until golden brown. Cool on wire racks. Dip in boiling syrup, four at a time, turning cookies once. Leave in syrup 10 seconds in all, longer if well-soaked cookies are preferred. Lift out onto a plate and leave until cool. (If no nut filling is used, sprinkle tops with crushed walnuts or toasted sesame seeds and cinnamon. Only those which are to be served should be dipped; store remainder in an airtight container and dip when required. TO MAKE NUT FILLING: Thin honey down with orange juice and blend into remaining ingredients. TO MAKE HONEY SYRUP: Place ingredients in a heavy-based saucepan and stir over heat until sugar dissolves. Bring to the boil and boil over moderately high heat for 10 minutes and skim. Let syrup boil on a moderate heat while dipping cookies. Add a little water to syrup when it thickens too much during dipping. NOTE: Icing crimpers will be familiar to many pastrycooks and cake decorators who work with icing. If you don't own a crimper (or have never seen one), have the family handyman cut a piece of tin or aluminium plate about 2.5 x 10 cm (1 x 4 inches). Bend metal in half over a thin rod and cut 6 to 8 evenly spaced saw-like teeth on the narrow edges. Curl the "teeth" slightly inwards. Source: The Greek Cookbook, by Tess Mallos Typos courtesy of: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Cure for Ham Categories: Pork, British Servings: 6 1 Ham 1 lb Rough salt 1/2 oz Saltpeter (from the -drugstore) 1 oz Pepper 1 lb Honey You will need a salting pan. Rub the ham all over with the salt, saltpeter, and pepper. Put it in a salting pan. Turn and rub it well with the mixture every day for 4 days. Then pour the honey over the ham and rub it in. Rub the ham with the pickle twice a week for a month before you hang it up to dry. Time: 1 month plus. From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Nut Rolls (Bourekakia) Categories: Greek, Desserts Servings: 1 Karen Mintzias MMMMM-----------------------------FILLING---------------------------------- 2 c Chopped nuts (or more) * 1/4 c Sugar 1/2 ts Cinnamon 1 Orange (grated rind only) 1/2 lb Commercial filo sheets 1/2 lb Sweet butter; melted MMMMM------------------------------SYRUP----------------------------------- 2 c Honey 1 c Water 2 c Sugar 1 tb Lemon juice *Note: Nuts may be walnuts, almonds, pecans, pistachios or any combination. Defrost filo to room temperature at least 2 hours before using. Mix filling in a bowl and set aside. Melt butter in a small pan, and return to heat when it cools and doesn't flow easily while you are working with filo. Smooth 3 sheets of filo flat on a cutting board. With a pastry brush, dribble warm butter between sheets. Sprinkle 2/3 cup of nut filling over top, spreading to corners. Lay another 3 sheets of filo over filling, buttering between them. Fold edges over on each side to keep nuts from rolling out. Starting with the end nearest to you, roll away from you as tightly as you can. Cut into 1" slices. Place each roll in oiled pan, next to each other, snugly, nuts facing upwards. Continue using all the filo and filling. When all the slices are in the pan, dribble a teaspoon of warm butter on top of each slice. It will disappear into the layers of nutmeats. Bake at 350 F for 45 minutes. Begin making syrup 20 minutes before the pastry is ready to be taken out of the oven. Pour hot syrup over rolls immediately upon removal from oven. Use a spoon to ladle it over each one. Set aside to absorb syrup for 4 hours. Do not refrigerate. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hoppel Poppel Categories: Pork, Eggs, Potatoes, German Servings: 2 1/2 c Leftover lean pork 3 lg Eggs 4 tb Unsalted butter 1/4 c Chopped white onions 2/3 c Diced leftover peeled -potatoes 1 tb Heavy cream 1/2 ts Chopped fresh dill 1/4 ts Salt (or to taste) 1/8 ts Freshly ground black pepper 2 Sprigs dill 1. Remove the pork and eggs from the refrigerator approximately 45 minutes before proceeding to the next steps. 2. Melt the butter in a medium sized or large skillet over low to moderate heat. Add the onions and saute them for about 1 minute, stirring constantly. 3. Add the potatoes and saute for about 3 minutes. Stir frequently. 4. Add the pork and saute for about 3 minutes. Stir frequently. 5. Break the eggs in a bowl and add to them the cream, chopped dill, salt, and pepper. Beat this mixture as you would for a standard omelet. 6. Pour the egg mixture over the potatoes, meat, and onions in the skillet. Cover the skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have set. 7. Slide the 'Hoppel Poppel' onto a warm plate of the same size. Securely hold the plates together and quickly but carefully invert them so that the more attractive browned side of the 'Hoppel Poppel' is face up. 8. Garnish the 'Hoppel Poppel' with the dill sprigs. Cut it at the table into pizza style wedges. Serve immediately. Serves 2. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983. Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Fish-Pickle Categories: Roman, Relishes Servings: 1 3 oz Tuna, salmon or anchovy 1 tb White wine 1 tb Vinegar 1 tb Olive oil 1 Clove garlic, crushed 1/4 ts Pepper 2 ts Parsley 1/4 ts Rosemary, ground 1/4 ts Sage 1 Mint leaf, finely chopped 1 pn Basil In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored for up to 2 weeks in the refrigerator, and should then be replaced. Source - The Roman Cookery of Apicius MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot German Rice Salad Categories: Rice, Salads, German Servings: 6 6 sl Bacon, cut in 1/4" pieces 1/2 c Cider vinegar 3 tb Sugar 2 tb Water 1/2 ts Salt 1/4 ts Black pepper 1 sm Carrot, grated 2 tb Fresh parsley, chopped 4 c Cooked rice In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to skillet. Add onions, vinegar, sugar, water, salt, pepper. Cook until onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5 minutes. This sauce is basically the same for German potato salad, just add celery seed. It is also good on lightly sauted cabbage. Posted by M. Hackmann 4/30/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot German Potato Salad Categories: Salads, Potatoes, German Servings: 8 12 Frozen hash brown patties, -thawed and crumbled 8 sl Thick bacon, crumbled -(reserve drippings) 6 tb Flour 1 c Sugar 1 c Vinegar 1 c Water 1 ts Salt 1/4 ts Black pepper 1/2 ts Celery seed 1/2 c Onions, finely chopped In a large bowl, thaw and crumble hash brown parries. Prepare bacon in large skillet over medium heat. Remove bacon from skillet; reserve drippings in same skillet. Using a wire whisk stir flour into bacon drippings until smooth. Add sugar, vinegar, water, salt, pepper, and celery seed. Stir mixtureuntil well blended. Contine heatingovermedium heat until mixture bouls and thickens. Add onions and crumbled bacon to mixture. Pour mixture over crumbled has brown patties. Stir to blend all ingredients. Make aheat and refrigerate to allow flavors to blend Heat and serve. Makes 8 (1 cup) servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot German Potato Salad Categories: Salads, Potatoes, German Servings: 6 6 sl Bacon, diced 2 tb Flour 1/3 c Sugar 2 Teaspoon. salt 1/8 Teaspoon.pepper 1 Egg 2 tb Cider vinegar 1 c Water 1/4 c Lemon juice 1 qt Sliced cooked potatoes 1/4 c Minced parsley Fry bacon until delicately brown, remove bacon. Reserve 1/4 cup fat in skillet. Add flour, sugar, salt & pepper and blend well. Beat egg slightly add vinegar, water & lemon juice to egg. Add gradually to mixture in skillet and cook until thickened stirring constantly. Add bacon & remaining ingredients and toss lightly with hot potatoes. Great stuff........ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Potato Salad Categories: Salads, Potatoes, German Servings: 4 3 md Potatoes, Boiled In Skins 3 Bacon Slices 1/4 c Onion, Chopped 1 tb Unbleached Flour 2 ts Sugar 3/4 ts Salt 1/4 ts Celery Seeds 1/4 ts Pepper 3/8 c Water 2 1/2 tb Vinegar Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Potato Salad Categories: German, Potatoes, Salads Servings: 6 3 c Cooked cubed Potatoes 10 x Slices Bacon 1/2 c Celery, chopped 3/4 c Apple juice (or water) 1/3 c Sugar 1 1/2 c Coarsley chopped Apples 1/2 c Chopped Onion 1 1/2 tb Flour 1/3 c Vinegar In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Howtowdie - Scottish Roast Chicken Categories: Chicken, Scottish Servings: 6 3 lb Broiler, Frying Chicken 6 md Onions 1/4 c Margarine Or Butter, Melted MMMMM---------------------------OAT STUFFING-------------------------------- 1 lg Onion, Finely Chopped 1/4 c Margarine 1 c Regular Rolled Oat 1 ts Salt 1/2 ts Ground Coriander 1/2 ts Pepper 1/8 ts Grated Nutmeg Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Htipiti Tirosalata (Mashed Cheese Salad) Categories: Appetizers, Greek Servings: 1 Tsouskes Oil for frying peppers 1 lb Feta cheese 3 tb Oil (olive, what else? K.M.) Tsouskes are hot spicy peppers. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty. You fry them in oil, you peel their skin and you chop them into very small pieces. How many it depends on how hot they are and how spicy you can eat. After, you cut about 1 pound of feta in to small pieces and you mix it with the peppers. Add about 3 table spoons of olive oil. Work all the ingredients with the fork until it becomes a paste. Be careful: I said with fork. Not with food processor, not with goudhi. Just FORK. :) You are all set. Enjoy with bread or crackers as appetizer. From: Antonios Bouris MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Htipiti Tirosalata (Whipped Cheese Salad) Categories: Appetizers, Greek Servings: 1 Tsouskes Oil for frying peppers 1 lb Feta cheese 3 tb Oil Tsouskes are hot spicy peppers. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty. You fry them in oil, you peel their skin and you chop them into very small pieces. How many it depends on how hot they are and how spicy you can eat. After, you cut about 1 pound of feta in to small pieces and you mix it with the peppers. Add about 3 table spoons of olive oil. Work all the ingredients with the fork until it becomes a paste. Be carefull: I said with fork. Not with food processor, not with goudhi. Just FORK. :) You are all set. Enjoy with bread or crackers as appetizer. From: Antonios Bouris MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Htipiti Categories: Greek, Appetizers Servings: 6 Karen Mintzias 1/2 lb Feta 3 tb Oilve oil 1 md Italian pepper -- seeded & finely chopped 1 Pickled green pepper -- seeded and chopped 2 ts Oregano Pepper to taste 1/2 Lemon; strained juice only Black olive; for garnish Htipiti (pronounced h-tee-pee-TEE and translated as "that which is beaten") is the name Macedonians gave to this tart feta spread. The longer it is beaten, the more tart it will be. In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper. Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy. Cover and refrigerate at least 1 hour before serving. Yields about 1 cup. Source: The Food and Wine of Greece, by Diane Kochilas (St. Martin's Press) Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hulba (Fenugreek Paste) Categories: Yemani, Condiments Servings: 6 1/4 c Ground hulba (fenugreek) 1 c -Cold water 2 Hot chilis (more if desired) Salt 1 Tomato; peeled and chopped 1/4 c Chopped onion -OR- spring onion 2 Garlic cloves; crushed 1/4 ts Hawayij 1 c Finely chopped boiled lamb -OR- chicken 1 c Boiled lentils 1 tb Chopped coriander leaves 2 tb Clarified butter or oil 1 Bone (or chicken stock) Place fenugreek in a bowl and add cold water. Leave to soak for 5 hours. Pour off water and beat until frothy with a fork. Remove stalks and seeds from chilis and chop finely (take care in handling them). Blend into fenugreek paste with salt to taste and place in a pot. This is the actual Hulba. Add remaining ingredients except the stock or substitute some of the ingredients with whatever is on hand, e.g. diced boiled potatoes for rice, cooked dried beans for lentils. (For 1 cup cooked lentils, simmer 1/2 cup red lentils in 1-1/2 cups water for 15-20 minutes until thick.) Blend ingredients in pot and add enough stock to moisten. Place over medium heat and cook, stirring occasionally, until bubbling and thick. Add a little more stock during heating if necessary. Adjust seasoning with salt and serve in a deep bowl with khobz, malvj, or the readily available Lebanese flat bread for scooping up the mixture. Serve in individual bowls if preferred. Source: The Complete Middle East Cookbook by Tess Mallos Typos by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hummus Bi Tahini Categories: Mideast, Vegetarian Servings: 6 19 oz Can chickpeas 1 ts Baking soda 3 tb Tahini 1 Garlic clove, chopped Juice of 1 1/2 lemons 1/2 ts Salt 2 tb Cold water 1 tb Pine nuts 1 tb Olive oil Combine chickpeas with their juice with baking soda & bring to a boil. Immediately remove from heat, drain & rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt & 1 Tb of water. Blend till creamy. Add rest of the water if mixture apears too thick. Refrigerate. Heat olive oil & fry pine nuts till golden brown. When ready to serve, sprinkle over hummus. Serve cold with pita bread. The Hamilton Spectator, July 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hummus Dip Categories: Appetizers, Dips, Greek Servings: 1 1 cn Garbanzo beans drained 2 tb To 3 tb tahini -(crushed sesame seeds) 1/4 c To 1/2 cup lemon juice 1 Clove garlic 1/2 ts Cumin 1/2 ts Salt Water Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour very thin layer of olive oil on top and sprinkle with parsley. Serve with pita bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hummus Me Tahini (Chick Pea Salad with Tahini) Categories: Appetizers, Greek Servings: 8 1 c Dried chick-peas 1/4 ts Baking soda 2 ts Tahini (or more) 1/3 c Water 1 Lemon (juice only) 1/4 c Olive oil 2 Garlic cloves 1/2 ts Ground coriander (optional) 1/2 ts Ground cumin (optional) Salt & freshly ground pepper Chopped fresh parsley Wash the chick-peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1-1/2 to 2 hours. Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve. Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork. Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil. When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat for another minute, then taste for seasonings and chill overnight - if possible. Serve cold, sprinkled with additional chopped parsley. Makes about 2 cups. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hummus Categories: Appetizers, Snacks, Middle east Servings: 1 8 oz Chick peas, soaked 5 tb Tahini 4 tb Lemon juice, or to taste 2 tb Extra virgin olive oil 3 Garlic cloves, minced 1/4 ts Spanish paprika (hot) 1/2 ts Salt Black pepper Drain & rinse chick peas. Put them in a large pot with lots of fresh water & boil for 60 minutes. If the chick peas are old, then you may have to boil them for longer. Cook until they are soft. Drain thoroughly, reserving the liquid. Grind to a fine powder. Add 150 ml of reserved stock & blend to a stiff paste. You may have to add more stock. Add all the other ingredients & mix thoroughly. Leave to stand at least 2 hours so that the flavours can marry. Add more seasonings if you require, especially lemon juice & olive oil. Adapted from Sarah Brown's "Vegetarian Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Humus Me Tahini (Chick-Pea Salad with Tahini ) Categories: Appetizers, Greek Servings: 8 Karen Mintzias 1 c Dried chick-peas 1/4 ts Baking soda 2 ts Tahini (or more) 1/3 c Water 1 Lemon (juice only) 1/4 c Olive oil 2 Garlic cloves 1/2 ts Ground coriander (optional) 1/2 ts Ground cumin (optional) Salt & freshly ground pepper Chopped fresh parsley Wash the chick-peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1-1/2 to 2 hours. Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve. Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork. Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil. When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat for another minute, then taste for seasonings and chill overnight - if possible. Serve cold, sprinkled with additional chopped parsley. Makes about 2 cups. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Cabbage Rolls Categories: Beef, Vegetables, Hungarian Servings: 4 1 Cabbage 1 1/2 lb Ground Beef 1 Onion, Chopped 1 c Rice 1 Egg 1 tb Salt 1/2 ts Pepper 1 tb Paprika 2 c Sauerkraut 2 c Tomato Sauce 1/2 c Water 1 c Sour Cream Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes. (If cabbage is very large, repeat this process after you've stuffed half of the leaves). Combine meat, onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove leaves, cutting off the thick end of the stem. Put about two tablespoons of filling on a leaf. Fold sides in and roll. Place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low six to eight hours. Remove rolls, blend sour cream with sauce and serve with cabbage rolls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Meatballs Categories: Ground beef, Hungarian Servings: 4 Recipe of Basic Meatballs 1 tb Vegetable Oil 2 md Onions, Thinly Sliced 3/4 c Water 3/4 c Red Wine, Dry 1 ts Caraway Seed 2 ts Paprika 1/2 ts Marjoram Leaves 1/2 ts Salt 1/4 c Water 2 tb Flour, Unbleached Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Letcho Categories: Pork, Hungarian Servings: 6 2 md Onions, chopped 2 tb Oil 2 lg Green peppers 1 tb Paprika 3 lg Tomatoes, chopped -OR 16 oz Tomatoes, canned Salt Pepper -to taste 1/2 ts Caraway seeds 4 Franfurters -OR 6 sl Salami In a large frying pan, saute the onions in vegetable oil, until limp. And peppers, and saute, mixing well, until limp, and the onions are slightly browned. Add paprika and mix well for a few minutes. Add tomatoes, and bring mixture to a boil. Reduce heat and simmer, covered, for ten minutes. Add salt and pepper, to taste. the carraway seeds are optionl. In a separate sauce pan, boil frankfurters (salami) in water for five minutes. Add boiled meat to vegetagle mixture. Return to a simmer, mixing well. (can be served immediated, or reheated) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Chicken Paprikas Categories: Chicken, Hungarian Servings: 6 3 To 31/2 lb. chicken (cut -into serving pieces) 2 md Onions (chopped) 1 lg Green pepper (chopped) 1 lg Tomato (chopped) 1 Tablespoon, sweet paprika 1 c Sour cream 1/4 c Of corn oil 1/2 ts Of parsley flakes 1 ts Of black pepper Salt (to taste) 3/4 c Of water In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes. Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste. Serve it on boiled rice,or egg noodles or boiled potatoes or home made dumplings. Serves four. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Goulash Coca-Cola Categories: Hungarian, Beef Servings: 8 3 lb Beef chuck, lean 2 tb Margarine 2 c Onion, chopped 1 cl Garlic, minced 1 tb Paprika 2 1/2 ts Salt 1/2 ts Caraway seeds 1/2 c COCA-COLA 1/4 c Red wine 4 Ripe tomatoes, peeled And chopped 3 tb Flour Water Noodles, cooked and hot Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides. Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes. Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender. In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Beef Goulash with Potato Dumplings Categories: Hungarian, Beef, Stew Servings: 6 MMMMM---------------------------BEEF GOULASH-------------------------------- 1 Clove garlic; minced 1/2 ts Salt 4 oz Butter 1 1/2 lb Onions; chopped 1 1/2 tb Hungarian paprika 1 1/2 lb Lean beef; cut into -2 inch pieces 1 c Water; as needed Salt to taste MMMMM----------------------------DUMPLINGS--------------------------------- 2 lb Potatoes; grated 3 tb Flour 1 ts Cornstarch 1 pn Nutmeg 1 pn Salt 2 Egg yolks; lightly beaten Flour to coat dumplings 2 c Stale bread crumbs 1/4 c Butter FOR THE GOULASH: In a small bowl, mash the garlic and salt into a puree. Melt the butter in a large skillet over medium-high heat. Saute the onions to a golden brown. Add garlic/salt mixture and paprika and mix well. Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent meat from sticking. Once or twice, add water in 1/2 cup quantities as needed to keep goulash moist. Season to taste. FOR THE POTATO DUMPLINGS: In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil, Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly. Place about a quarter of a cup of flour in a dish. Form dumplings the size of a golf ball and roll in the flour to coat. Drop the dumplings into slow-boiling water, cook uncovered for 10 minutes. Remove the dumplings with a slotted spoon and drain. Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned. roll the drained dumplings in bread crumbs. Serve alongside goulash. NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold togedther in the water. This recipe from The Atcheson, Topeka, & Santa Fe Railway System. FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Sausage Categories: Hungarian, Pork Servings: 1 3 lb Pork butt, boneless - cut -into large pieces 1 lb Beef chuck, cut into large -pieces 1 lb Pork fat, fresh - cut into -large pieces 10 Garlic cloves, peeled and -crushed (about 2 tbs) 1 c Water 2 tb Salt 1/2 tb Black pepper, freshly -ground 3 tb Hungarian paprika 1 ts Saltpeter 1/4 ts Cloves, ground 1 Sausage casing, 1" diameter -- 10 feet In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attatchment, or a sausage funnel, fill the casings and tie them off into about 16" lengths. Do not fill them too tightly as they must have room to expand when they cook. Hang the sausages in a home style smoker and smoke them for abour 1 hour. Do not allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for 2 days. They are they ready for use. Place them in the refrigerator, where they will keep well for about a week. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Goulash Soup Categories: Soups, Hungarian Servings: 6 1 Text Only In a kettle or Dutch oven, brown 1 onion, minced, in 1 tablespoon butter and 1 tablespoon bacon fat. Stir in 2 teaspoons Hungarian paprika and add 3 pounds brisket of beef, cut in medium chunks, and 1/4 pound calf's liver. Brown the meat on all sides and dust it with a little flour. Add 1 cup white wine and salt to taste. Cover the pan and cook the meat gently for about 1 hour. Remove the liver, mince it, and return to kettle with 1 green pepper, seeded and chopped. Cook the goulash soup for an hour or so longer, until the meat is tender. Boil 1 pound potatoes, peeled and quartered, in salted water to cover until they are barely tender. Add the potatoes to the goulash soup with enough of the cooking water to make a medium thick soup. Add more paprika and salt to taste and cook all together for a few minutes longer. Serve the meat and soup in soup plates and pass separately, as garnish for the soup, spaetzle dressed with melted butter. Posted by Karin Brewer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Goulash Soup Categories: Soups, Beef, Hungarian Servings: 8 2 tb Vegetable oil 1 1/2 lb Lean beef, cut in 3/4 in -cubes 2 Onions, sliced 1/2 lb Mushrooms, thickly sliced 2 tb Caraway seeds, crushed 1 tb Sweet paprika 1/2 ts Salt 1 cn (19 oz) tomatoes chopped, -undrained 1 1/4 ts Dried basil 2 Sweet green peppers, diced 1/4 Water 4 Potatoes, peeled and diced 7 c Beef stock 1 1/4 ts Dried marjoram 3/4 ts Pepper 1/4 lb Egg noodles In large heavy saucepan, heat oil over medium heat; brown meat. Add onions and mushrooms; cook, stirring occasionally, until onions are softened, 5 to 8 minutes. Remove from heat; stir in caraway seeds, paprika and salt. Cover and cook over low heat for 20 minutes, stirring occasionally. Stir in tomatoes, basil, peppers and water; bring to boil. Reduce heat, cover and simmer for 1 hour or until meat is almost tender, adding more water, if necessary, to prevent sticking. Add potatoes and stock; bring to boil. Reduce heat, cover and simmer for 40 to 45 minutes or until potatoes and meat are tender. Season with salt to taste. Stir in marjoram and pepper. Stir in noodles; cook for about 7 minutes or until tender. Makes 8 generous servings. Posted by Sharon Stevens. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Baked Chicken Categories: Chicken, Hungarian Servings: 6 1/4 c (1/2 stick) butter 3 Skinless, boneless chicken -breasts, cut into halves Paprika 1 sm Head green cabbage (about -1/2 lb.), cored and cut -into 1 small head green cabbage (about 1/2 lb.), cored and cut into 1/2 inch-thick slices Salt, to taste Freshly ground black pepper, to taste 2 red cooking apples, cored and sliced 1 medium onion, thinly sliced 1 tsp. granulated sugar 1 1/2 cups shredded Swiss cheese In a large skillet that has a cover, melt butter over medium heat. Dust chicken lightly with paprika. Brown chicken on both sides in melted butter. Cover; reduce heat. Cook chicken 30 minutes. Meanwhile, place cabbage slices on bottom of buttered 13-by-9-inch baking dish. Sprinkle with salt and pepper. Cover dish with aluminum foil. Bake in a preheated 375-degree oven 20 minutes, or until cabbage is almost tender. Remove cabbage from oven; uncover. Arrange apple and onion over cabbage. Sprinkle with sugar. Place chicken pieces over top. Cover with foil. Bake an additional 25-30 minutes, or until cabbage and chicken are tender. Remove from oven; uncover. Sprinkle with cheese. Return to oven just until cheese melts, about 5 minutes. Yield: 6 servings, about 360 calories each. Note: I substituted the following: Margarine for butter, Sweet-n-Low for sugar, and No-fat Swiss cheese for the regular cheese. - F. Mueller Recipe by Louise Holloway, What's Cooking - St. Louis Post-Diapatch, Monday, Sept. 27, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hunter's Stew Categories: Ground beef, German, Potatoes Servings: 4 1 1/2 c Onions, Minced 1/4 lb Mushrooms, Sliced 2 tb Vegetable Oil 1 lb Ground Beef, Coarse Grind * 1 c Beef Broth 5/8 ts Nutmeg 1/2 ts Worcestershire Sauce 1 ts Salt 1/2 ts Pepper 3 md Potatoes 3 tb Butter 2 lg Eggs 4 Apples, Tart 1/2 c Bread Crumbs, Fine, Dry * Ground beef should only be ground once and be the leanest you can get. ~------------------------------------------------------------------------- In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400°F for 10 minutes more. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Icelandic Snowflake Breads (Laufabraud) Categories: Breads, Scandinavia Servings: 6 4 c All purpose flour 1 ts Baking powder 1 tb Sugar 1 tb Melted butter 2 c Milk, heated to boiling hot fat for frying powdered sugar (optional) In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed. Turn out onto a lightly oiled surface and knead until smooth and cooled. Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32. Cover baking sheets with waxed paper and dust the waxed paper lightly with flour. On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes. In a skillet, heat 2 inches of fat to 375 to 400 degrees F. Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard. Fold gthe dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling. Store in an airtight container in a cool place or in the freezer until ready to serve. From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice Ojakangas, Little, Brown, and Company, Boston. 1988. Shared by: Karin Brewer, Cooking Echo, 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Il Pesto Categories: Sauces, Italian Servings: 6 1/4 lb Pig's liver 2 tb Butter 1 ts Chives; chopped 1/2 c Cheese, sharp white; -grated 2 c Basil, fresh 2 Garlic cloves 1/4 c Black walnuts 1 ts Salt 1/2 ts Pepper; black 3/4 c Olive oil Sauté the liver in the butter; when cool, remove from pan & chop coarsely. In a blender or food processor combine the basil, garlic, walnuts, chives, cheese, salt, pepper, and 1/4 cup of the olive oil. Blend at low speed until a purée consistency is achieved. Slowly add the remaining oil, blending at low speed until the oil is completely incorporated and the consistency is that of whipped cream. Add the liver and blend another 5 seconds and no longer; the texture of the liver should be discernible. Serve as a spread for crackers or as a sauce for spaghetti; if the latter, increase the oil to 1-1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Imam Bayaldi (Eggplant Stuffed with Aromatics) Categories: Greek, Vegetarian, Vegetables Servings: 5 Karen Mintzias 2 1/2 lb Eggplants Salt 3 md Onions, peeled and sliced 1/2 c Water 5 tb Olive oil 5 Fresh tomatoes, peeled and - sliced, or: canned plum 8 Tomatoes, sliced 1/2 c Chopped fresh parsley 4 Garlic cloves, peeled and - sliced Freshly ground pepper 1 pn Granulated sugar Fresh parsley for garnish *Note: 8 canned plum tomatoes, sliced, may be substituted for the 5 fresh. Wash the eggplants, cut off the stem end if using large ones and cut in half lengthwise. With the tip of a sharp knife, make at least 3 lengthwise slashes on the cut sides of the eggplants, being careful not to pierce the skin on the opposite side. Sprinkle with salt and let stand for 30 minutes. Rinse with cold water, dry, and invert to drain. Meanwhile, put the onions in a small pan with the 1/2 cup water and simmer a few minutes. Drain and discard the water or save for soup. In a medium frying pan, heat 2 tablespoons of the oil and saute the onions until soft, then put approximately a third of them in the bottom of a buttered casserole large enough to accomodate all the eggplants. Set 4 to 5 tomato slices over the onions in the casserole and add the rest of the tomatoes to the onion remaining in the frying pan. Saute onions and tomatoes for 10 minutes, then stir in all but 2 tablespoons of the parsley and remove from the heat. Set the eggplants into the casserole, tuck a slice of garlic into each eggplant slash, and stuff the slashes with the filling, allowing some to cover the top of the eggplant. Season lightly with salt, pepper, and a pinch of sugar, then dribble the remaining oil and chopped parsley over the eggplants. Cover the casserole with a lid or aluminum foil and bake in a moderate oven (350 F) for 30 to 40 minutes, until fork-tender, removing the cover during the last 10 minutes, to allow the sauce to thicken. Garnish with parsley and serve warm. Note: This is excellent as a first course of a subsequently light meal topped with fresh fruit and Turkish coffee. If you wish, you may leave the eggplants whole, slash one side and remove some of the pulp with a small spoon. This pulp is then sauteed with the filing and stuffed into the eggplant, a very attractive method for the smaller eggplants. As you might suspect, both variations may also be prepared on top of the stove. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Individual Thai Pizzas Categories: Italian, Pizza Servings: 6 6 Italian bread shells,small 1 c Bean sprouts,rinsed/drained 6 oz Jack cheese,shredded 1/3 lb Tiny shrimp,rinsed/drained 1/4 c Finely chopped green onion Crushed dried red hot chiles MMMMM------------------------THAI PEANUT SAUCE----------------------------- 2/3 c Smooth peanut butter 2 tb Water 2 ts Soy sauce 2 ts Cider vinegar 2 ts Sugar 2 tb Seasoned rice vinegar 1 ts Oriental sesame oil 1. Place bread shells, cup sides up, on 2 baking sheets, each 12x15". Spread sauce equally over cups in bread. Scatter bean sprouts equally on crusts, then sprinkle with cheese. 2. Bake in a 350'F. oven until cheese has melted and begin to brown, 12-15 minutes (if using 1 oven, switch pan positions after 7 minutes). Place pizzas on dinner plates; top equally with shrimp and onion. Add chilies to taste; eat with knife and fork, or cut into wedges to pick up and eat. *** THAI PEANUT SAUCE *** Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ingelegde - African Recipe Categories: Fish, African Servings: 2 8 oz Firm white fish fillets -(flounder, scrod, or cod), -cut into 2 Inch pieces 1/2 c Water 1 tb Lemon juice 3 Peppercorns 1 Bay leaf 1 ds Salt SAUCE 2 ts Vegetable oil 1/2 c Sliced onion 1/2 ts All-purpose flour 1/4 c Water 1 tb Lemon juice 1 1/2 ts each granulated sugar -and malt vinegar or cider -vinegar 1/4 ts Each curry powder and salt 1 ds Pepper Lemon twists Parsley sprig To Prepare Fish: Using paper towels, pat fish dry. In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil. Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid. To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Injera Categories: Breads, Ethiopia Servings: 6 6 oz Uncooked millet 1 1/2 c Club soda (at room -temperature) 1 Egg 1 ts Double-acting baking powder 1/2 ts Baking soda In blender container process millet in small batches until it resembles fine flour; remove to bowl and set aside. In blender container combine club soda, egg, baking powder, and baking soda and, using an on-off motion, process until combined. Add ground millet and process at high speed into a smooth batter, about 1 minute. Pour into 4-cup measure, cover, and let stand at room temperature until fermented and foamy, about 1 1/2 hours. Spray 10-inch nonstick skillet with nonstick cooking spray and heat. Stir batter; pour 1/6 of batter (about scant 1/3 cup) into skillet and quickly swirl batter so that it covers entire bottom of pan. Cover skillet with tight-fitting lid and cook over high heat until bread is spongy and moist (it will have air holes), about 1 minute (do not brown bottom as edges will become crisp and bread will crack when folded); transfer to plate and let cool. Repeat procedure 5 more times, making 5 more breads. To serve, fold each bread into quarters. Makes 6 servings, 1 bread each. Here is what is said in the book: " This is the national bread of Ethiopia and is served with almost every meal. It is usually torn into pieces and used to scoop up food. Its faintly sour but soothing taste cools off the hot spicy dishes it accompanies. " MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Insalata Tricolore Categories: Salads, Italian Servings: 6 4 lg Red bell pepper 4 lg Yellow bell pepper 2 1/2 lb Fennel bulbs 1/3 c Extra-virgin olive oil 2 tb Minced fresh parsley salt freshly ground pepper Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips. Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-inch thick strips. Rinse and pat dry. Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Instant "Russian" Tea Categories: Beverages, Russian Servings: 6 2 c Tang 3/4 c Plain instant tea 1 c Sugar 1 ts Cinnamon 3 oz Country Time lemonade mix 1/2 ts Cloves 1/2 ts Allspice Mix everything together and store in a glass container with a tight fitting lid. Use 2 heaping teaspoons per teacup of hot water. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Beef in Guinness Categories: Irish, Beef Servings: 6 2/3 lb Beef cubed 1/2 c Flour seasoned with salt and -pepper OIl for frying 2 Sliced onions 4 Minced cloves garlic 3 Sliced carrots 1 ts Minced parsley 1/2 ts Thyme Salt and pepper to taste Beef broth or stock 2 Bottles (12-oz each) -guinness Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Breakfast Scones Categories: Breads, Irish Servings: 16 1 1/2 c Whole wheat pastry flour 1/3 c Wholemeal flour 3/4 c Wheat bran 1 ts Baking powder 2 tb Soy margarine 2 tb Corn syrup 1 c Potato or soy milk Mix dry ingredients. Add margarine and mix well. Add the syrup and enough milk to make a loose dough. Turn onto a floured board and knead until smooth. Roll out into a square with a thickness of about 3/4 inch. Cut dough in half, then into quarters and then to eights. Bake on a lightly floured baking sheet at 400F for approximately 20 minutes. Cool on a wire rack. Split and serve with whole fruit preserves. Total calories per serving-79 Fat-2grams From the Vegetarian Journal March/April 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Brown Bread #1 Monica Sheridan Categories: Breads, Irish Servings: 1 4 c Stone Ground Whole wheat flour 2 c White flour 1 1/2 ts Salt 1 1/2 ts Baking soda 2 c Buttermilk or sweet milk Mix the whole wheat flour throughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. From "The Art of Irish Cooking" by Monica Sheridan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Brown Bread #2 Monica Sheridan Categories: Breads, Irish Servings: 1 4 c Stone Ground Whole wheat flour 2 c White flour 1 1/2 ts Salt 1 1/2 ts Baking soda 2 c Buttermilk or sweet milk 2 tb Butter 2 tb Sugar Mix the whole wheat flour throughly with the white flour. Rub the butter into the flours. Add the salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour. the dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. From "The Art of Irish Cooking" by Monica Sheridan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Buttermilk Bannock Categories: Irish, Breads Servings: 6 4 c All purpose/bread flour 3 ts Baking powder 1 ts Salt to taste 3/4 ts Baking soda 1 c Raisins 2 Eggs 1 1/2 c Buttermilk Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours. Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Hot Pot Categories: Irish, Casserole Servings: 6 6 md Potatoes peeled and sliced -thin 2 md Onions sliced thin 3 To 4 carrots scraped and -sliced thin 1/4 c Cooked rice not instant 1 cn (14.5-oz) peas with liquid 1 pk (20-oz) sausage links/ -ground chuck browned in -amounts you like 1 cn (15-oz) condensed cream of -tomato soup diluted with a -soup can of water Salt and white pepper to taste In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Lamb Stew Categories: Soups, Lamb, Irish, Potatoes Servings: 6 1 Boneless Leg Of Lamb 3 tb Oil 2 md Onions, Chopped 1 Clove Of Garlic, Minced 2 tb Flour 2 c Beef Stock 1 ts Salt Black Pepper To Taste 1/4 ts Rosemary 1 Bay Leaf 1 lb Potatoes, Cut Into Pieces 6 Carrots Sliced 2 sm Rutabagas, Cubed 1 lb Frozen Peas 1 Jar Of Boiled Onions Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Lamb Stew Categories: Irish, Stew Servings: 6 2 lb Lean boned lamb shoulder cut -in 1 inch cubes 1/4 c Flour 1 ts Salt 1/4 ts Pepper 3 tb Vegetable oil 3 c Boiling water 3 Chicken bouillon cubes 1 ts Dried thyme 1/4 ts Ground allspice 1/8 ts Garlic powder 3 Potatoes peeled and cut in -thick slices 3 Turnips peeled and cut in -thick slices 16 oz Fresh/frozen small whole -white onions 1 pk (10-oz) frozen green peas 1/2 c Milk/light cream Dredge lamb in flour mixed with salt and pepper. In dutch oven or heavy saucepan with tight-fitting cover, brown lamb in oil, adding remaining flour mixture toward end of browning time. Drain excess fat. Add boiling water, bouillon cubes, thyme, allspice and garlic powder; cover and simmer for about 1 hour. Add potatoes, turnips and onions; recover and simmer for 1/2 hour, or until tender. Add green peas; continue cooking for 15 minutes, or until heated through. Reduce heat; gradually add milk or cream, mixing well. Heat to serving temperature. Add more salt or pepper to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Loin of Pork with Lemon and Herbs Categories: Pork, Marinade, Irish Servings: 8 6 lb Boneless Pork Loin 1/2 c Chopped Parsley 1/4 c Minced Onion 1/4 c Finely Grated Lemon Peel 1 tb Basil 3 Garlic Cloves Crushed 3/4 c Olive Oil 3/4 c Dry Sherry Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2-1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat for 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Loin of Pork Categories: Pork, Irish Servings: 6 5 To 6 lb boneless pork loin 1/2 c Chopped fresh parsley 1/4 c Minced onion 1/4 c Finely grated lemon peel 1 tb Chopped fresh basil 3 md Clove crushed garlic 1/2 c Olive oil 3 tb Olive oil 3/4 c Dry Sherry garnish fresh sprigs parsley garnish sliced lemon Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 deg. Brush pork with remaining 3 tablespoons olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 deg., about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauce boat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Pass sauce separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Potato Pancakes Categories: Pancakes, Irish Servings: 8 1 c Mashed potato 2 c Flour 1 ts Salt 1 Tbpp baking powder 2 Beaten eggs 1 c Milk 4 tb Light corn syrup 1 tb Nutmeg Do not expect these to be like American pancakes, but they have an excellent flavor. Mix all ingredients. Beat well. Bake on a greased griddle until brown on both side. Makes 8-10. Origin: Hearth and Home Companion Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Soda Bread #1 Categories: Breads, Irish Servings: 8 3 1/2 c Flour 1/2 ts Sugar 1/2 ts Salt 1/2 ts Bicarbonate of soda 1 1/4 c Buttermilk: to 2 1/2 c * * You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda. -- Lightly grease a heavy skillet (if making "soda farl", the flat version of soda bread) or preheat the oven to 450 F (if making "soda cake", the round, more breadlike version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it's very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls": place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. -- For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking. -- For more information on making sodabread and its variations, please see the file "SODABRED.TXT" included with this zipfile. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Soda Bread #2 Monica Sheridan Categories: Breads, Irish Servings: 1 1 tb Butter 4 c White flour 1 ts Salt 1 ts Baking soda 1 c Buttermilk or sweet milk Rub the butter into the flour. Add the salt and soda, mix all well together by running the dry ingredients through your fingers. Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon. With your floured hands, knead the dough lightly into a ball and turn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425 degrees for 30 to 35 minutes. From The art of Irish cooking" by Monica Sheridan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Stew Categories: Irish, Stew Servings: 6 2 tb Oil 4 lg Onion cut in wedges 5 lg Carrots cut in thick slices 2 Rib celery sliced 1 1/2 lb Round steak or lamb 6 lg Potatoes 1 c Water Salt and pepper to taste Heat oil in large saucepan or skillet. Saute onions in oil. Add carrots and celery and cook for a few minutes. CUt steak into 1/4 to 1/2 inch cubes and add to onions, carrots and celery. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt and pepper and bring to a boil. Skim of any foam, reduce heat and simmer over low heat until meat and vegetables are tender. NOTE: Can also cook in crockpot on low overnight, 7-8 hours, or on high for 3 4 hours. If desired, stew can be thickened by mixing 2 tablespoon flour with a little water and adding it to the stew. Heat through until thickened and serve piping hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Stew (1) [Ballymaloe] Categories: Irish, Lamb Servings: 6 3 lb Lamb neck chops 4 md Onions Lamb fat or beef dripping Salt and pepper 1 tb Chopped parsley 4 md Carrots 1 tb Butter 4 Potatoes 2 1/2 c Stock or water 1 tb Chopped chives Directions: Shred some of the lamb fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes, and repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease, and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Sweet Bread Categories: Breads, Irish Servings: 6 2 Loaves 3 c Sifted flour 1 1/2 ts Salt 3/4 ts Soda 1/2 c Shortening 1/4 c Sugar 1/4 c Molasses 1 Egg, unbeaten 1 1/2 c Sour milk or buttermilk 1 1/2 c Raisins, chopped 1 1/2 c Currants 1/4 c Chopped citron or chopped, -candied lemon rind Preheat oven to 325 F. Sift together the flour, salt and soda. Cream together the shortening and sugar and the molasses. Beat in the egg. Alternately add the dry ingredients and sour milk; stir in the fruit. Pour the batter into 2 greased 8 x 4 x 2 1/2-inch loaf pans and bake 75 minutes. SOURCE: New York Times Cookbook (1961) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Whiskey Soda Bread Categories: Breads, Irish Servings: 8 MMMMM------------------------------BREAD----------------------------------- 4 c Flour, all purpose 1 ts Salt 1 ts Baking Soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish Whisky or buttermilk MMMMM------------------------------GLAZE----------------------------------- 2 ts Irish Whisky 2 Ilk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Island of Sifnos Honey Bread Categories: Breads, Greek Servings: 1 2 1/2 lb Ricotta cheese, unsalted -OR- unsalted Mizithra 2 tb Butter 1 pn Salt 1 ts Baking powder 10 Eggs 3 c Honey (try Sifnos honey) 1 c Sugar 4 ts Ground cinnamon 3 c Flour Mix the flour with necessary warm water to make dough like bread. Add the butter, salt, and baking powder. Knead and put aside. Place in a bowl the ricotta cheese and the sugar and mix by hand. Add the honey and a handful of flour. Break and add the eggs and half the cinnamon, and mix well. Butter a pan and with a rolling pin roll out the dough to the size of round pan letting the dough over the edges. Spread the mixture over the dough and bake in 350 degree preheated oven for about 30 minutes. When ready sprinkle the rest of the cinnamon. Plan the amount of dough so the whole bread will be about 2 inches in height. Cut in diamond sections. Source: TSELEMENTES Translated and posted by: George Righos MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Israeli Orange Chicken Categories: Chicken, Jewish Servings: 8 5 lb Chicken, roasting 2 Oranges, whole 1 lg Onion, cut in large slices 1/2 c Orange juice, fresh 2 tb Ginger, freshly grated 2 tb Honey 1/2 c Wine Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices. Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350 deg F for 1/2 hour. Remove chicken from the oven, turn over, and smear with honey. Suround the chicken with the secon orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after 1/2 hour. continue cooking until drumsticks are removed easily, about 1 more hour. Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste. Note: Haroset makes a good stuffing for this dish.... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Anise Bread Categories: Breads, Italian Servings: 1 MMMMM------------------------------BREAD----------------------------------- 1 pk Active Dry Yeast 2 c Flour, sifted 2 ts Anise Seeds 1/2 c Milk 1/3 c Butter or Margarine 1/3 c Sugar 1/2 ts Salt 1/2 Egg, slightly beaten 1 ts Shredded Lemon Peel 2 tb Lemon Juice MMMMM-----------------------------FROSTING---------------------------------- 3/4 c Confectioners Sugar, sifted 1 tb Light Cream 1/4 ts Vanilla ds Salt >>>>> Bread <<<<< In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds. Heat milk, butter, sugar and salt in a sauce pan until just warm. Stir to melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for / minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8-10 minutes on a floured board until smooth and elastic. Place in a lightly greased bowl. Turn once to grease, over and let rise in a warm place 1/-2 hours. Punch down and let rest 10 minutes. Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan. Bake 35-40 minutes in a preheated 375oF oven until done. >>>>> Frosting <<<<< Stir all ingredients together until smooth and spread on the warm cake. Source: "The Yankee Kitchen" 04-02-93 (#3) [Adaline] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Beef Categories: Italian, Beef Servings: 14 10 lb Round or rump roast 1/2 c Vinegar 2 tb Worcestershire sauce 1 cl Garlic,minced 1 tb Oregano 1 sm Onion,diced Salt Pepper MMMMM------------------------------SAUCE----------------------------------- 7 3/4 c Water 3 Beef bouillon cubes 8 tb Worcestershire sauce 4 ts Oregano 1 pk Italian Dressing Mix 2 ts Basil 1 pk Au Jus Mix Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic. Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350 degrees 3 hours or until done.Slice when cool. Before serving,combine sauce ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve on poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Bread Categories: Breads, Italian Servings: 2 1 tb Sugar 2 ts Salt 2 pk Active dry yeast 5 c All-purpose flour 1 tb Butter or margarine Water Cornmeal 1 Egg Salad oil 1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120° to 130° F.) (Butter or margarine does not need to melt.) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. 3. Beat in 1/2 cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough. 4. Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading. 5. Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping. 6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal. 7. On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, jelly-roll fashion; pinch seam to seal. 8. Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours. 9. Preheat oven to 425° F. Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes. 10. In small bowl with fork, beat egg white with 1 tablespoon of water. Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes. Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Brochettes with Angel Hair Pasta Categories: Barbecue, Italian, Vegetarian Servings: 6 2 sm Japanese eggplants 1 Zucchini 1 Yellow crookneck squash 1/2 lb Button mushrooms 1 Red bell pepper 1 Yellow bell pepper 2 sm Red onions 1 Fennel bulb 1/2 lb Cherry toamtoes ---------MARINADE----------- 1/2 bn Fresh thyme 1 pn Crushed red pepper Grated zest of 1 lemon 1/2 ts Salt, optional 1/2 ts Pepper, optional 9 Garlic cloves Juice of 2 lemons 1/4 c Vegetable broth or olive oil -----------PASTA------------ 1/2 c Tomato sauce 1 lb Angel hair pasta Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve mushrooms & cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin wedges. Place all vegetables into large bowl. MARINADE: Strip thyme leaves from stems, reserve stems. In a processor, process thyme, red pepper, zest & salt & pepper. Add garlic while machine is running. Stop machine & add lemon juice Turn on & add vegetable broth in a slow stream. Process 1 minute. Pour over vegetables & allow to marinate for 15 minutes. Preapre grill & cover to build intense heat. Skewer vegetables. Toss sthyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover & allw to smoke for 5 minutes. Remove cover, turn & cook for another 3 to 5 minutes. Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce & heat through. When skewers are almost done, cook pasta. Drain & return to pot. Pour sauce over pasta & toss to coat. Serve with grilled vegetables. VARIATION: Use sourdough bread brushed with the marinade & lightly grilled instead of the pasta. PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.; 8g Fiber. VT July, 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Braised Lamb & Potatoes Categories: Casserole, Lamb, Italian Servings: 6 5 tb Olive oil 1 kg Lamb, lean boneless from the - shoulder cut into 4cm pcs 2 Brown onions 1/2 bn Italian parsley, leaves only -chopped 3 Garlic cloves crushed 1 Capsicum red, cut into strip 250 ml Lamb or beef stock 500 g Potatoes, peeled & cut into - 4cm pieces 60 g Pecorino, grated The potatoes should be yellow, waxy ones, such as Petrones or Desirees. Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste. Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party. (Source: Australian Gourmet Traveller magazine) (Posted by Mike Kear) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Chicken Categories: Italian, Chicken, Microwave Servings: 6 2 1/2 lb Chicken Parts; skinned 1 c Sliced Fresh Mushrooms 1/2 c Chopped Onion 15 1/2 oz Spaghetti Sauce Arrange chicken in 12x8" microwave-safe baking dish, placing thicker portions toward edges of dish. Top with mushrooms and onion. Pour spaghetti sauce over chicken. Cover with waxed paper; microwave on HIGH 11 min. Rearrange chicken and microwave on HIGH for 11 more mins on until chicken is nearly done. Let stand, covered, 5 mins or until chicken is no longer pink in the middle. TIP: Most chicken recipes suggest that you remove the chicken skin before microwaving MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Chilli Categories: Italian, Ground beef, Vegetables Servings: 8 9 oz Frozen Italian Green Beans 1 lb Ground Beef 1 lb Bulk Pork Sausage 2 lg Onions, chopped 1 md Green Bell Pepper, chopped 4 Garlic Cloves, crushed 3 md Zucchini, cut into 1/2" -pieces (3 cups) 30 oz Tomato Sauce 16 oz Whole Tomatoes, undrained 1 tb Italian Seasoning 1 ts Salt 1/4 ts Pepper Grated Parmesan Cheese Partly thaw the green beans to separate. Cook the ground beef, sausage, onion, green pepper and garlic in a 4QT dutch oven, stirring often until beef is brown. Drain and stir in the beans and remaining ingredients, except the cheese. Break up tomatoes, heat to boiling, stirring often. Reduce head and simmer uncovered 30 minutes occasionaly. Put in 8 bowls and sprinkle with cheese. Source: "The Yankee Kitchen" 03-15-93 (#2) [Deb from Annberry, Mass] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Christmas Bread Categories: Breads, Entertain, Italian Servings: 1 1 c Warm water (105 to 115 -degrees) 2 pk Active dry yeast 1/2 c Sugar 2 ts Salt 1/2 c (1 stick) butter or -margarine, softened 3 Eggs, beaten 1 Egg, separated 5 1/2 To 6 - cups sifted -all-purpose flour 1 c Raisins 1 c (8 oz) mixed candied peel 1/2 c (4 oz) red candied cherries, -halved 1 tb Butter or margarine, melted 2 tb Water 2 tb Sugar If possible, check temperature of warm water with a thermometer. Sprinkle yeast over water in a large bowl, stirring until dissolved. Add 1/2 cup sugar, salt, 1/2 cup butter, 3 eggs, the egg yolk and 3 cups flour; beat with wooden spoon or electric mixer until smooth, about 2 minutes. Gradually, add remaining flour; mix in last part with hand until dough leaves side of bowl. Turn dough onto lightly floured board. Knead until smooth, 5 minutes. (Dough is soft. )Place in lightly greased large bowl; turn to bring greased side up. Cover with towel; let rise in a warm place, free from drafts, until double in bulk, about 1 hour. Grease well and line inside of 8" springform pan with 4" strip of buttered brown paper. Punch down dough; turn out onto lightly floured pastry cloth or board. Knead in raisins and candied fruits until well distributed, about 5 minutes. Place dough in prepared pan. Brush top with 1 Tbsp melted butter. Cover with towel; let rise in warm place, free from drafts, until more than double in bulk, about 2 hours. Preheat oven to 350 degrees. With a sharp knife, cut deep cross on top of bread. Brush with egg white combined with 2 Tbsp water. Bake 30 minutes. Remove bread form oven. Brush again with egg white mixture and sprinkle with sugar. Continue baking 30 minutes longer or until golden brown. Remove from pan; cool on rack. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Cooking Sauce Mix Categories: Sauces, Italian Servings: 1 2 cn (14 1/2 oz) Stewed Tomatoes 2 c Water 2 tb Instan Minced Onion 3 ts Salt 4 ts Green Pepper Flakes 3 ts Sugar 4 cn (8 oz) Tomato Sauce 2 cn (6 oz) Tomato Paste 2 tb Parsley Flakes 2 tb Cornstarch 1 ts Instant Minced Garlic 1 1/2 ts Italian Seasoning Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving 1/2-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Dressing Categories: Italian, Salads, Dressing Servings: 34 1/4 c Drained capers 1 Clove Garlic, pressed 1 Shallot, minced 1/2 c Olive oil 1/2 ts Pepper 1 sm Dried Red Chili, sliced 1/2 ts Crushed fennel seed 1 tb White Chianti OR dry white -wine 2 tb Lemon juice Makes 3/4 cup. Combine all ingredients in a jar with tight-fitting lid and shake well. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Dressing Categories: Dressing, Salads, Italian Servings: 23 2 tb White or red wine vinegar 1 tb Finely chopped shallot or -onion 1 tb Lemon juice 1 1/2 ts Finely chopped fresh oregano -(or 1/2 tsp dried) 1 ts Finely chopped garlic 1/2 ts Salt pepper Crushed red chilies 1/3 c Olive oil In small bowl, combine vinegar, shallot, lemon juice, oregano, garlic,salt and pepper and chilies to taste. Gradually whisk in oil. Let stand for 1 hour for flavors to blend. Whisk again. Makes 2/3 cup. Origin: Canadian Living cooking collection: Vegetables/Salads Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Easter Bread Categories: Breads, Italian Servings: 1 1/4 c Sugar 1 ts Salt 1 pk Dry yeast 2 1/2 To 3-1/2 cups unbleached -flour 2/3 c Milk 2 tb Butter 2 Eggs, at room temperature 1/2 c Mixed candied fruit 1/3 c Chopped blanched almonds. 1/2 ts Anise seed 2 tb Melted shortening 5 Uncooked eggs colored with -Easter Egg Dye ICING: 1 c Confectioner's sugar 1 tb Milk 1/8 ts Vanilla colored sprinkles In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. beat vigorously for 2 minutes. Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour. Meanwhile, combine the fruit,nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm,draft-free place until double in bulk, about 1 hour. Bake the bread in a preheated 350 F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. Makes 1 loaf. Origin: Hearth and Home Companion Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Envelopes Categories: Pork, Cheese, Italian Servings: 18 1 Egg, beaten slightly 1/2 c (4 oz.) ricotta cheese 1/2 c (2 oz.) finely chopped -salami 1/2 c (2 oz.) finely chopped -mozzarella cheese 1/4 ts Dried leaf oregano, crushed 1/4 ts Salt 1/8 ts Pepper 18 To 20 square won-ton -wrappers 1/4 c Vegetable oil 2 tb Grated Parmesan cheese Italian Envelopes "A Chinese won-ton wrapper around Italian ingredients results in good American eating." In a small bowl, combine egg, ricotta cheese, salami, mozzarella cheese, oregano, salt and pepper. Place a won-ton wrapper at an angle with 1 corner facing you. Spoon about 1 TABLESPOON cheese mixture in center of wrapper. Lightly brush edges with water. Fold right and left corners inward, overlapping slightly. Then bring bottom and top corners together, overlapping slightly in middle. Repeat until all ingredients are used. Heat oil in a large skillet. Fry a single layer of envelopes at a time, until golden on both sides. Remove from skillet; immediately sprinkle tops with Parmesan cheese. Drain on paper towels. Repeat until all are cooked. Serve warm. Makes 18 to 20 servings. [Mable Hoffman's Finger Foods, page 48; HP Books, 1989.] [We made these, and they turned out just fine. They're really an appetizer or part of a varied buffet - don't try to use them as the entire meal! They're too strongly flavored for that, and you'll be sick of them by the time you've had 6 or 10. Definitely save this for when you're entertaining, not just deciding what's for dinner tonight.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Fish Soup Categories: Soups, Fish, Italian Servings: 8 1/2 c Olive oil 3 Leeks, cleaned and sliced, -white part only 2 Cloves of garlic diced fine 1 Yellow onion, peeled and -chopped 1 c Chopped celery 1 c Fresh mushrooms, sliced 6 c Fish stock, clam nectar or -water 1 c Italian tomato sauce 1 c Dry white wine (maybe Soave) Cayenne pepper to taste 1 lb White fish boneless fillet, -cut into small pieces (cod, seabass, monkfish) 2 lb Combined, of any or all of -{the following: Clams, soaked in fresh water -1 hour then drained Crab, Shrimp, Mussels, scrubbed with the -beards removed Serves 8 (don't leave these out they are cheap, tasty and attractive) You can buy a 1/4 or 1/2 lb. of several items. Even if shrimp is $6 per lb. 1/4 lb. is affordable and will add flavor and variety. Chopped parsley for garnish Saute the leeks, onions, celery, garlic and mushrooms until the onions are clear. Add the stock, nectar or water, tomato sauce and white wine. Bring to a heavy simmer and taste. Add the cayenne pepper and salt to taste. Prepare the seafood and add to the pot, remembering to add first those things which take longest to cook. The various shellfish go in with the shells on. Simmer until done. Serve in large bowls over spaghetti. By adding extra fish such as a lobster per person this will become a meal instead of a soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Herbed Bread Categories: Breads, Italian, Vegetarian Servings: 8 8 1/2 Inch Slices Firm, 1 to 3 -tbs. Olive Oil ~ Italian-Style or 1 tb Prepared herbes de Provence, - Multigrain Bread - or to taste .. See Note Heat oven to 450 degrees. Brush both sides of bread slices with olive oil; place in a single layer on baking sheet and sprinkle tops only with herbes de Provence. Bake until golden and crisp. Note: Herbes de Provence is a blend of dried bay leaves, thyme, rosemary, basil, coriander, nutmeg, savory, lavender, cloves and white pepper. Makes 8 slices Source: Vegetarian Times, March 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Herb Dressing Categories: Salads, Dressing, Italian Servings: 1 2/3 c Vegetable Oil 1/2 c Wine or White Vinegar 1 Clove garlic 1 ts Dry mustard 1/2 ts Salt 1/2 ts Dried basil leaves 1/2 ts Dried oragano leaves 1/4 ts Crushed red pepper Combine ingredients in jar. Cover and shake well. Chill to blend flavors. Remove garlic. Shake again before serving. Makes 1 Cup. From: Lancaster Farming Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Meat Sauce Categories: Sauces, Ground beef, Italian Servings: 5 1/4 c Butter 1/2 c Olive Oil 1 1/2 c Onion, Finely Chopped 1 c Carrots, Grated 1/2 c Celery, Finely Chopped 2 1/2 c Mushrooms, Finely Chopped 2 ts Parsley, Finely Chopped 2 lb Lean Ground Beef 2 tb Flour 2 tb Tomato Puree 1 c Red Wine 3 1/2 c Beef Broth Salt To Taste Pepper To Taste Oregano To Taste Garlic To Taste Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Meatballs in a Basket Categories: Ground beef, Italian Servings: 8 2 lb Ground Beef Chuck 2 tb Margarine 1 md Green Pepper, Chopped 1 md Onion, Chopped 16 oz Stewed Tomatoes 1/2 ts Basil 1/4 ts Thyme 2 tb Unbleached Flour Italian Bread Basket MMMMM----------------------------GARNISHES--------------------------------- Green Pepper Rings Cherry Tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Meatballs in Tomato Sauce Categories: Ground beef, Italian Servings: 5 MMMMM------------------------------SAUCE----------------------------------- 3/4 c Chopped Onion 2 x Cloves Garlic, Minced 2 tb Olive Oil 1/3 c Minced Parsley 1 ts Dried Basil, Crumbled 28 oz Crushed Tomatoes 6 oz Tomatoe Paste 1/2 c Chicken Stock 1/4 c Dry Red Wine 2 tb Sugar 2 tb Freshly Grated Romano 1/2 ts Salt 1/2 ts Oregano, Crumbled MMMMM----------------------------MEATBALLS--------------------------------- 2 Slices Bread, Soaked 1 lb Ground Chuck 2 lg Eggs, Beaten Lightly 1/2 c Freshly Grated Romano 1 Clove Garlic, Minced 3 tb Minced parsley 1 ts Dried Oregano 1/2 ts Salt Ground Black Pepper 1/4 c Olive Oil SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Meatballs and Spaghetti Categories: Italian, Pasta, Beef Servings: 8 1 lb Ground meat 2 tb Plain dry bread crumbs 1 Egg 1/2 c Chopped onion 1 tb Vegetable oil 1 cn (15oz) tomato sauce 1 cn (14.5oz) whole tomatoes - undrained and crushed 1 tb Grated parmesan cheese 1/2 ts Salt 1/2 ts Pepper 1 cn (6oz) tomato paste 1 1/2 ts Basil 1 1/2 ts Sugar 1/2 ts Garlic powder 1/2 ts Oregano 2 tb Grated parmesan cheese Hot cooked spaghetti In bowl, combine ground beef, bread crumbs and egg. Shape into 20 1-1/2" balls; place on baking sheet. Bake at 375° for 25 mins; drain. In large saucepan, saute onions in oil until tender. Stir in remaining ingredients except cheese and spaghetti. Simmer while meatballs bake. Add drained meatballs to pan; simmer, covered, an additional 20 mins. Stir in cheese and serve over spaghetti. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Meatloaf Categories: Ground beef, Cheese, Italian Servings: 8 2 Eggs, beaten 3/4 c Bread Crumbs, softened 1/2 c Tomato Juice 2 tb Snipped Parsley 1/2 ts Dried Oregano 1/4 ts Salt 1/4 ts Pepper 1 sm Garlic Clove, minced 2 lb Lean Ground Beef 8 Thin Slices of Boiled Ham 6 oz Mozzarella, shredded 3 Slices of Mozzarella, cut i -half diagonally Combine eggs, bread crumbs,juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef, mix well. Pat into a 10"x12"x1" thick rectangle on foil. Put ham slices on top not all the way to the side. Sprinkle shredded mozzarella on top. Roll up carefully using the foil from the short end. Press the edges to seal. Place in a 9x13 baking pan. Bake in a preheated 350oF oven for 1/ hours. Top with cheese triangles and cook 5 minutes longer to melt the cheese. Source: "The Yankee Kitchen" 03-23-93 (#3) [J.B.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Meat Sauce Mix Categories: Sauces, Italian Servings: 1 1 lb Mild Italian Sausage 4 ts Salt 1/2 ts Instant Minced Garlic 1 Medium Carrot, Peeled 2 tb Sweet Basil Leaves 1/4 ts Thyme 1 pk (10 oz) Frozen Broccoli 1 cn (12 oz) Tomato Paste 2 lb Lean Ground Beef 1/4 ts Pepper 1 Small onion, Peeled Water 1/4 ts Chili Powder 1 pk (10 oz) Frozen Cauliflower 1 cn (29 oz) Tomato Puree 8 c Water Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9 pints of mix. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Minestrone Soup Coca-Cola Categories: Soups, Italian, Beef Servings: 6 2 1/2 lb Blade chuck roast OR Meaty soup bones 2 1/2 qt Water 2 ts Salt 1 sm Onion 1/2 c Celery leaves 1 Bay leaf 2 Slices, bacon, diced 1 1/2 c Kidney beans 1/2 c Green beans, fresh/chopped 1/2 c Celery, diced 1/2 c Green peas 1/2 c Zucchini, thinly sliced 1/2 c Carrots, thinly sliced 1/4 c Onion, diced 1/4 c Parsley, chopped 1 Clove garlic, minced 1/2 c (2 oz) elbow macaroni 1 cn (6 oz) tomato paste 1 c COCA-COLA 1 tb Olive oil 1 tb Worcestershire sauce 1 tb Italian seasoning 1 ts Salt 1/4 ts Black pepper Parmesan cheese, Grated (optional) In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Orange and Onion Salad Categories: Salads, Italian Servings: 6 4 md Naval oranges 4 tb Olive oil 2 tb Red wine vinegar 8 Ripe black olives 1 md Red onion 1 ts Fresh minced oregano 1/4 c Fresh minced chives Fresh ground pepper Score (remove strips)from orange peel, cut oranges in thick slices. Thinly slice onions. Place orange slices in shallow serving dish. Sprinkle with oil, vinegar and oregano (tsp. sugar or substitute optional). Toss, then refrigerate for approximately 30 minutes. Take out and toss oranged again. Place layers of onions on top of oranges. Add chives, olives and fresh pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Pound Cake Categories: Desserts, Cakes, Italian Servings: 6 1/2 lb Butter 2/3 lb Ricotta cheese 1 2/3 c Sugar 8 ts Sugar 5 Eggs 2 ts Vanilla 2 c Cake flour 4 ts Whipping cream 1/4 ts Salt Grated semi-sweet chocolate -or sliced strawberries 1 ts Vanilla FROSTING 8 oz Semi-sweet chocolate bits 1/2 c Strong brewed coffee 10 tb Unsalted butter, chilled CAKE/FILLING Cake: Cream butter, slowly adding sugar until light. Add eggs one at a time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5 loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan for 5 minutes before turning onto rack. Slice horizontally into three sections. Filling: Combine first four ingredients in blender until smooth. Fold in grated chocolate or strawberries. Spread evenly between layers. Frosting: Melt chocolate with coffee over very low heat. Beat in butter a small amount at a time. Continue beating until thick and of spreading consistency. Frost cake and garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Pot Roast Categories: Italian, Beef Servings: 10 1 Rump roast (4-5 lbs.) 1 ts Salt 2 tb Cooking oil 2 cl Garlic, minced 1/2 ts Dried basil 1 tb Dried parsley flakes 1/2 ts Pepper 2 Carrots, sliced 1 Whole Onion, studded with 2 whole cloves 1 cn Tomato puree (15 oz.) 1/2 c Water or red wine 1/2 ts Beef bouillon granules Cooked egg noodles Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy. Yield: 8-10 servings. SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Rum Cake Categories: Cakes, Italian Servings: 10 3 Egg yolks 1 c Sugar 2 1/4 c All-purpose flour 2 c Milk 1/2 Lemon; Grated peel only 1 c Butter; room temperature 4 Eggs 3/4 c Sour cream 1 ts Vanilla extract 1/2 ts Nutmeg 1/4 ts Baking soda 1/4 ts Salt 1/2 c Dark rum PREHEAT OVEN TO 350F. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50-to-60 minutes. The cake is done when the surface cracks and a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage - Sweet or Hot Categories: Italian, Pork, Hot Servings: 1 5 lb Coarse Ground Pork Butt 1 1/3 tb Salt 1 1/3 tb Ground Coriander 3/16 tb Coarse Ground Black 5 Cloves Pressed Garlic 2 tb Paprika 1 c Cold Water * Add 2 tsp crushed red peppers for HOT sausage. ~------------------------------------------------------------------------- Combine all ingredients, mix well and stuff into hog casing or make patties. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage Sweet Categories: Italian, Pork Servings: 1 5 lb Coarse Ground Pork Butt 3 ts Fennel Seed 2 ts White Pepper 1 1/2 ts Sage Leaves 5 Cloves Pressed Garlic 3 ts Salt 1 c White Wine Combine all ingredients, mix well and stuff into hog casing or make patties. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage Fettucine Categories: Pasta, Pork, Garlic, Italian Servings: 6 7 Hot italian sausage links 1 lg Onion 1/2 ts Black pepper Salt to taste 2 tb Parsley flakes 1 pn Of cayenne 1 tb Garlic powder 2 tb Butter 2 tb Flour 2 c Milk Fettucine Make a white sauce with the 2 tbsp butter, flour, and milk. Set aside. In frying pan, squeeze the meat out of the sausage casings, and fry. Add onions and continue cooking until onions are translucent and sausage meat is cooked all the way through. Add the garlic powder, parsley,salt and pepper and cayenne to the sausage mixture. Mix thoroughly. Meanwhile, start pot of water to boil for fettucine. Add cream sauce to the meat mixture in the frying pan, and simmer while fettucine is cooking. When fettucine is al dente, drain and rinse in hot water. Serve by ladling the meat and sauce mixture over top of hot fettucine. Origin: Sharon Stevens Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage Categories: Italian, Pork Servings: 6 1 1/2 lb Italian sausage, cut into Links 1 Oil 1 sm Onion, diced 1 lg Green pepper, diced 3 lg Cloves garlic, sliced 16 cn Tomato sauce or whole Tomatos, smooshed 6 cn Tomato paste 1 ts Sugar (to cut acidity of Tomatos) 8 oz Red wine 1 lg Bay leaf Plenty oregano, basil, Marjoram Pinch each thyme, rosemary Dashes ground fennel, red Pepper flakes (optional) Lots Parmesan cheese 6 oz Fresh mushrooms, 1/2'd or 1/4'd 1 2 slices American cheese (I Know, heretical but good) Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN SAUSAGE In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatos or sauce, paste, sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes. Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepan during last 15 minutes of cooking. Add optional American cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce. Tips: You can brown pork shoulder blades or spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or less wine, depending on whether you're using whole tomatos or sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Spaghetti Categories: Italian, Ground beef, Pasta Servings: 8 2 lb Ground beef 1 Medium onion,chopped 2 cn Tomato sauce(15 oz) 2 cn Tomato paste(15 oz) 1 cn Pitted ripe olives(7 1/2 oz) 2 pk Spaghetti sauce mix w/mushro 1 c Chopped green pepper 3 c Water 1 tb Sugar 1 ts Oregano leaves 2 Cloves garlic,minced 1 Bay leaf 16 oz Uncooked long spaghetti Grated Parmesan cheese Cook and stir meat and onion in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling. Reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Spinach Categories: Vegetables, Italian Servings: 4 2 lb Bulk spinage or 2 (10-ounce) -bags prewashed spinach, Prepared for cooking 3 tb Olive oil 1 ts Salt 1/8 ts Pepper 1/4 Crushed garlic clove -(optional) Place spinach in a large pot, add no water, cover, and steam 3-5 minutes over moderate heat until slightly wilted but still bright green. Drain, add seasonings, and toss to mix. About 135 callories per serving. Makes 4 servings. Recipe from: The Doubleday Cookbook Volume 2, Complete Contemporary Cooking. Copyright 1975 by Doubleday & Company, Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Style Meatloaf Categories: Italian, Ground beef Servings: 6 1 lb Ground beef,lean 6 oz Italian sausage,hot 1 cn Tomatoes,stewed 1 c Bread crumbs,fresh 1/2 c Onion,chopped 1/2 c Green pepper,chopped 1 Egg,beaten In large bowl, combine all ingredients; mix well. Place in 8x4 1/4" leaf pan. Bake at 350'F 1 hour; drain. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Stuffed Chicken Breast Categories: Chicken, Italian Servings: 1 1/2 c Tomato sauce 1 ts Parmesan cheese 4 oz Chicken breast 1/4 ts Dried oregano 1/4 c Havarti or swiss cheese 1 ts Melted butter 1 tb Bread crumbs Mix crumbs, parmesan cheese and oregano. Pound breast thin. Cover with havarti or swiss chesse. Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more. Makes 1 serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Strawberry Dessert Crepes Categories: Desserts, Italian Servings: 6 2 tb Butter 1 1/2 c Sifted flour 2 Eggs plus 2 extra egg yolks 2 c Milk 1 tb Granulated sugar 1 pn Of salt 2/3 lb Of ricotta cheese 1/4 c Granulated sugar 1 ts Vanilla extract 1 pt Fresh strawberries, hulled -and crushed confectioner' sugar Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk,granulated sugar (1tbsp) , and salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter. Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Serves 6-8. Origin: Hearth and Home Companion. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Style Stuffing Categories: Dressing, Italian, Poultry Servings: 6 1/2 To 1 pound lean bacon, -finely diced 3 tb Olive oil 3 Stalks celery, including -tops, finely chopped 1 lg Onion, finely chopped Giblets and liver from -turkey 1/4 lb Prosciutto 1 To 2 pound day old white -bread Chicken stock to moisten 1/2 c Parmesan or romano cheese 1/2 c Chopped fresh parsley 2 Eggs Salt and pepper to taste 4 tb To 5 tb poultry seasoning In a large skillet cook bacon in olive oil until about halfway done. Add celery and onion and cook until transparent. Pour off fat from skillet and use it to cook giblets, then prosciutto, then liver until done. (Freeze the liver to make it easier to chop) Mix with bacon and vegetables and cool. Soak bread in stock and combine with meat and vegetable mixture. Add cheese, parsley, eggs, and seasonings and mix with hands. Stuffs a 12-15 pound turkey. Origin: Hearth and Home Companion Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Tomato Sauce Categories: Italian, Sauces Servings: 6 3 tb Olive oil 2 c Chopped onions 1 md Bell pepper, diced 2 ts Basil 1 ts Oregano 1 ts Thyme 1 1/2 ts Salt 13 oz Canned toamtoes, chopped 6 oz Tomato paste 1 tb Honey Black pepper, lots 6 Garlic cloves, minced Parsley Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt. Saute over medium heat until the onion is fairly soft, 8 to 10 minutes. Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes. Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now. Serve over spaghetti & with homemade garlic bread. Mollie Katzen, Moosewood Cookbook, Revised Edition MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Turkey Burgers Categories: Poultry, Italian Servings: 4 1 1/4 lb Ground turkey, uncooked 1 pt Dried oregano 1/2 pt Dried basil 1/8 pt Garlic powder 1 pt Minced onion flakes 2 Tomato sauce (8 oz) 1 Mushroom pieces,drained ( 1/4 pt Dried thyme 1/4 pt Garlic powder 1 pt Minced onion flakes 1 pk Beef flavored broth mix Preheat to 450 degrees. In a large bowl, combine turkey, oregano, basil, garlic powder, and onion flakes. Mix well and shape into 8 patties. Place patties in a shallow baking pan that has been sprayed with a nonstick cooking spray. Bake 15 minutes, until burgers are no longer pink inside, turning once while cooking. While burgers are cooking, prepare sauce: Combine all sauce ingredients in a small saucepan. Heat over medium heat until mixture boils. Remove from heat. Spoon mixture evenly over burgers. Return to oven for 5 minutes. Spoon sauce over burgers when serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Vegetable Salad Categories: Italian, Salads Servings: 6 1 cn VEG-ALL Mixed Vegetables, -drained (16 oz) 1 cn Garbanzo beans, drained -(16 oz) 1/4 c Chopped green onion 1/2 c Chopped celery 1/4 c Olive oil 3 tb Vinegar 1 ts Sugar 1 ts Basil 1 Garlic clove 1/2 c Ripe olives, sliced 1 c Cherry tomatoes, quartered 2 tb Chopped parsley 1. Combine VEG-ALL, beans, onion and celery in bowl. 2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and pour over vegetable bean mixture. 3. Let stand several hours or overnight to marinate. 4. Add olives, tomatoes and parsley before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Ziti Medley Categories: Italian, Pasta, Cheese Servings: 6 1/2 lb Italian sausage * 1 c Sliced mushrooms 1/3 c Chopped onion 2 1/4 c Milk 1/2 c Butter or margarine 1 c Green pepper strips 1/3 c All-purpose flour 8 oz Cheddar cheese shredded 1/2 c Grated parmesan cheese 8 oz Cut Ziti - uncooked 1/2 ts Pepper * Sliced into coins In 4-quart saucepan, brown sausage. Remove from pan and drain off fat. Melt butter and cook mushrooms, pepper and onion until tender but not brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook, stirring consstantly over med-low heat until mixture begins to boil. Boil and stir 1 minute. Blend in 1 1/2 cups cheddar cheese, parmesan cheese and pepper until cheeses are melted and mixture is smooth. Cook ziti according to package directions, and drain. Stir hot cooked ziti and sausage into vegetable cheese mixture. pour into buttered 2-quart casserole. Sprinkle with remaining 1/2 Cup cheddar cheese. Bake covered at 350 for 30 minutes or until hot and bubbly. Typed at you by Mara Kent --- ■ DeLuxe² 1.26b #5627 ■ Judge a man by his questions, rather than answers. ~-- TMail v1.31.3 * Origin: MicroFone 8.2 Gigs 9 Lines V.32b 908-494-8666 (1:107/331) =========================================================================== BBS: High Country East Date: 06-18-93 (15:12) Number: 13215 From: MARA KENT Refer#: NONE To: ALL Recvd: NO Subj: MIRIAM'S KUGGEL Conf: (52) Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian-Style Lamb Chops Categories: Italian, Lamb Servings: 4 8 Lamb rib chops,1" thick 1 c Dry red wine 1/4 c Chopped onion 3 tb Soy sauce 2 tb Lemon juice 1 tb Sugar 2 ts Dried oregano leaves 2 ts Dried thyme leaves 3 tb Finely chopped parsley 1. Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally. 2. Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6" from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8-10 minutes. Transfer chops to a warm platter; sprinkle with parsley. ~ Carole Van Brocklin, Port Angeles, Washington. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian-Style Broccoli Categories: Italian, Vegetables Servings: 4 2 lb Broccoli, broken into -florets 1 tb Olive oil 1 Clove garlic, minced or put -through press 1 sm Dried hot red pepper, -crumbled 2 tb Dry white wine Steam broccoli 10 minutes, or until tender and still bright green. Refresh under cold water. Heat olive oil over medium heat and saute garlic and res pepper 2 minutes. Add broccoli and wine and saute, stirring, another 3 to 5 minutes. Serve. Serves 4 to 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian: Risotto with Crabmeat and Basil Categories: Italian, Rice, Crabmeat, Shrimp Servings: 6 3 tb Butter 1 sm Onion, minced 1 1/2 c Arborio rice* or medium- Grain 5 c Chicken stock or canned Broth 1/2 c Whipping cream 3 1/2 oz Fresh goat cheese (such as Montrachet) 8 oz Crabmeat 1/3 c Chopped fresh basil or 1 Teaspoon dried, crumbled Melt butter in heavy large saucepan over medium heat. Add minced onion and saute' until translucent, about 3 minutes. Add rice and saute' 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Add whipping cream and simmer 2 minutes. Mix in goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper. * Arborio, an Italian short-grain rice, is available at Italian markets and some specialty food stores. In Santa Barbara, California, ALLEGRO offers this fine starter. SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian: Sylvia's Class Act Dinner Theater Chicken Rosemary Categories: Chicken, Italian Servings: 4 1/2 c All-purpose flour 1/2 ts Salt 1/4 ts Pepper 6 6-oz. boneless, skinless Chicken breasts 1/4 c Olive oil 6 Cloves garlic, minced (2 Tablespoons) 1 c Chicken broth 1/4 c Pale dry sherry 1/4 ts Dried rosemary Combine flour, salt and pepper. Dredge chicken breasts in flour mixture, shaking off excess. Heat oil over medium heat in a large skillet. Brown chicken in oil until lightly browned, approximately 5 minutes on each side. Remove from skillet. Add minced garlic to the skillet and saute' lightly. Stir in chicken broth and sherry. Return chicken to skillet and sprinkle with rosemary. Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender. Thicken juice, if desired. Makes 4 to 6 servings SOURCE: Sylvia's Italian Restaurant, Portland, Oregon. Published in the Oregonian. Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Iwitma Palaaw (Garbanzo Pilaf) Categories: Rice, Uzbekistan, Lamb Servings: 10 1/2 lb Garbanzos (dried) 5 c Rice 3/4 c Oil 3/4 lb Lamb (leg meat cubed) 2 lg Onions (sliced) 2 1/4 c Carrots (peel & dice) Salt & Pepper 1 ts Cumin (ground) 1 c Barberries or Currants FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Makes 10 servings Soak garbanzos in water overnight, then drain. Soak rice in warm salted water for 2 hours. Heat oil in large saucepan and brown meat. Break onion slices into rings, add to saucepan and cook over low heat until onions are browned, about 30 minutes. Add carrots and garbanzos. Barely cover with water and simmer 1 hour, or until garbanzos are tender. Season to taste with salt, pepper and cumin. Add barberries. Drain soaking water from rice. Strew rice over meat and add 1 quart of water. Bring to hard boil, uncovered. When water boils off, pile rice and meat into pot and poke vent holes to bottom with long handled wooden spoon. Cook covered over low heat 20 to 25 minutes. Serve pilaf on plate with meat arranged on top. Each serving contains (approx): 510 calories, 122 mg sodium, 16 mg cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein, 0.72 gram fiber. From the Register Guard 9/2/1992, by Charles Perry (LA Times) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: James Darren's Grandmom's Pasta Categories: Cyberealm, Italian Servings: 6 10 oz Italian sausage 2 ts Water 1 Jar James Darren's Pasta Sauce with basil and garlic Or any pasta sauce 1/4 c Heavy cream 1 lb Rigatoni, cooked Fresh grated Parmesan cheese 1. Remove sausage from casing and crumble into a large saucepot. Add the water and cook over low heat for 20 minutes, or until it is cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream. 2. Serve pasta sauce over cooked rigatoni and top with cheese. Source: "Cooking with Regis and Kathie Lee", 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jansson's Temptation Categories: Potatoes, Swedish Servings: 4 6 md Sized potatoes, peeled and -cut into 2x1/4 inch strips -2 tbsp butter 2 md Size onions, thinly sliced 1 3-1/2 oz can Swedish anchovy -fillets 1 ds Of pepper 2 tb Bread crumbs 3 tb Butter 3/4 c Cream or half and half Preheat oven to 400F. Keep potato strips incold water to prevent discoloration. Melt 2 tbsp butter in skillet and add onions; cook until soft but not brown, about 5 minutes. Pat potatoes dry. Arange layers of potatoe, onion and anchovies in a greased 1 1/2 to 2 quart baking dish. Begin and end with potatoes. Dot casserole with butter and sprinkle with pepper and bread crumbs. Pour cream around the casserole. Bake in the center of the oven until the potatoes are tender and most of the liquid is absorbed, about 45-60 minutes. Serves 4-6. Origin: Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jeff's Favorite Pizza Sauce Categories: Sauces, Italian, Pizza Servings: 4 28 oz Canned Progresso Plum Tomatoes w/Basil, drained 12 oz Tomato paste 1/2 ts Salt 1/4 ts Pepper 1/4 ts Onion powder 1 ts Oregano, heaping 3/4 ts Garlic powder 1/8 c Parmesan cheese 1 ts Light brown sugar 2 ts Olive oil This sauce has a quality similar to restaurant flavor, but being freshly made seems to take on a better flavor. Puree the drained tomatoes well. It is important to use Italian Plum Tomatoes, not regular canned tomatoes. The flavor is distinctively different. If you cannot find Progresso Plum Tomatoes with basil, add 1/2 ts. basil to the tomatoes. Place the puree mixture in heavy saucepan. Add remaining ingredients except for the grated cheese and brown sugar. Simmer 1/2 hour, or longer if necessary. Add cheese and brown sugar last 10 minutes of cooking. The canned grated parmesan is good in this recipe, as well as fresh. Sauce can be frozen if needed. Enjoy! - Jeff Duke MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jeff's Pizza Sauce Categories: Sauces, Italian, Pizza Servings: 4 56 oz (2-28 oz cans) Italian Plum Tomatoes, drained 6 oz Tomato paste (small can) 2 tb Olive oil 2 tb Corn syrup 2 tb Brown sugar 2 1/2 tb Oregano 1 tb Tarragon 1 ts Salt 1 tb Garlic powder 1 tb Basil 1/2 ts Onion powder 1/2 ts Worcestershire sauce If you don't like small bits of tomato in the sauce, puree the whole tomatoes in the blender first. Otherwise, chop them as the mixture cooks. Mix all ingredients, except oregano, in large saucepan. Simmer for 30 minutes, then add oregano. Cook additional 15 minutes. Sauce is best if cooked then chilled, overnight, in the refrigerator. To Use: Prepare basic pizza dough. Spoon sauce onto crust out to rims, cover with thick layer of mozzarella cheese. Top with meat and vegetable toppings, then cover again with mozzarella and parmesan (or romano) cheeses. All cheeses are best if freshly grated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jennie Grossinger's Knishes Categories: Desserts, Potatoes, Jewish Servings: 24 2 1/2 c Sifted flour 1 ts Baking powder 1/2 ts Salt 2 Eggs 2/3 c Salad oil 2 tb Water Sift the flour, baking -powder and salt into a -bowl. Make a Well in the center and drop -the eggs, oil and water -into It. Work into the flour -mixture with the hand and -knead Until smooth. There are two ways to fill -the knishes. In either -case, Divide the dough in two and -roll as thin as possible. Brush with oil. Now you can -spread the filling on one -side Of the dough and roll it up, -like a jelly roll. Cut -into 5 1/2 Inch slices. Here's the basics, fillings follow in the next messages. DOUGH: Place in an oiled baking sheet cut side down. Press down lightly to flatten. Or you can cut the rolled dough in 3- inch circles. Place a tablespoon of the filling on each; draw the edges together and pinch firmly. Place on an oiled baking sheet, pinched edges up In either case, bake in a 375 degree oven 35 minutes or until browned. Makes about 24. FILLINGS FOR KNISHES POTATO: 1 cup chopped onions 6 tablespoons chicken fat or butter 2 cups mashed potatoes 1 egg 1 teaspoon salt 1/4 teaspoon pepper Brown the onions in the fat or butter. Beat in the potatoes, egg, salt and pepper until fluffy. CHEESE 1 1/2 cups diced scallions or onions 4 tablespoons butter 2 cups pot cheese 1 egg 1 1/2 teaspoons salt 1/8 teaspoon pepper 2 tablespoons sour cream Scallions are better than onions for this, so try to get them. Brown the scallions in the butter and beat in the cheese, egg, salt, pepper and sour cream until smooth. MEAT: 1/2 cup minced onions 2 tablespoons chicken fat 1 1/2 cups ground cooked meat 1/2 cup cooked rice 1 egg 1 teaspoon salt 1/4 teaspoon pepper Lightly brown the onions in the fat. Add the meat, rice, egg, salt and pepper, mixing until smooth. CHICKEN 1 1/2 cups ground cooked chicken 3/4 cup mashed potatoes 1 egg, 1 teaspoon salt 1/4 teaspoon pepper Mix all the ingredients until smooth. And finally, the classic: POTATO-DOUGH KNISHES 1/4 cup minced onions 6 tablespoons chicken fat or butter 4 cups mashed potatoes 1/2 cup potato flour 3 eggs 1 teaspoon salt 1/4 teaspoon pepper Brown the onions in 4 tablespoons chicken fat or butter. Cool. Knead together the remaining fat or butter, the pota- toes, potato flour, eggs, salt and pepper. Break off pieces (about 2 inches long) and flatten slightly. Place a tea- spoon of browned onions on each and cover by pinching the edges together. Place on a greased baking sheet. Bake in a 375 degree oven 25 minutes. Makes about 20. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jewish "Corn" Bread (1 of 2) Categories: Jewish, Breads Servings: 2 1 1/2 c Water,warm (110 degree) 1 pk Yeast, dry 1/2 ts Sugar 4 ts Salt 3 c Rye sourdough starter Measured after stirring down At room temperature. 2 c Flour, gluten 3 1/2 c Flour, all-purpose or as Needed. Cornmeal (for sprinkling The baking sheets) GLAZE: 1 Egg white beaten with 2 tbs Water. OPTIONAL TOPPING: 2 ts Chernushka (black caraway) Seeds. You can buy chernushka "black caraway" in some health food stores or from mail-order. They are nothing like the familiar caraway seeds. This bread is a New York specialty, usually made in bakeries. 1. Combine 1/2 cup of the warm water, the yeast and sugar and let stand until doubled in bulk, about 10 minutes. 2. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour; make a soft dough. 3. Spread 1 1/2 cups flour on the kneading surface and turn the dough out onto it. Knead, adding more flour if necessary to make a soft dough that will hold its shape. Do not overknead.. the dough should be only slightly elastic, even a bit sticky. 4. Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. 5. Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air. Cover with a towel and let rest for 15 minutes. 6. Divide the dough in half. Form each half into a loaf by flattening in to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape the ends of the oval loaves neatly and plce them on two cornmeal-dusted baking sheets, seam down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jewish "Corn" Bread (2 of 2) Categories: Jewish, Breads Servings: 2 No ingredients 7. While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400 degrees. 8. Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface, about 1/4 inch deep on each loaf. Sprinkle the loaves with "black caraway" or caraway seeds, if you like. 9. Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with glaze, exchange shelf positions, and remove the water pan. Bake for 20 to 30 minutes longer, or until there is a hollow sound when you rap the bottom of the loaf. 10. Cool the bread on racks. There is no historical or etymological theory for the term, "corn" in this bread. Ah-Choo in Md. 11/17 06:29 pm MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Joe Penny's Lasagna Categories: Italian, Cheese, Pasta Servings: 6 2 28 oz cans tomatoes 2 5 1-2 oz cans tomato paste 2 c Water 1/2 ts Basil 1/8 ts Crushed red pepper 1/2 ts Salt 1 ts Sugar 1 lb Lean ground beef 1 Clove garlic, minced 1 lb Sausage 1 lb Lasagna noodles 1 lb Ricotta cheese 1 Egg 1 tb Parsley 1 c Grated Parmesan cheese Combine the first 7 ingredients in a large pot and simmer 15 minutes. Saute' ground beef and garlic in a little oil. Add to tomato sauce. Cover and let simmer 3 hours on low heat, stirring occasionally. Brown sausage and slice in rounds. Preheat oven to 325 degrees. Cook noodles until al dente. Combine ricotta, egg and parsley in a bowl. Spread 1/3 of sauce on the bottom of a 12x8" baking dish. Arrange alternately layers of noodles, ricotta, sausage, sauce and Parmesan, ending with Parmesan. Bake uncovered for 45 minutes. Let sit 5 minutes before serving. Serves: 6 to 8 From: Actor Joe Penny ("Jake and the Fatman") Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Joululimppa (Finnish Holiday Rye Bread) Categories: Breads, Scandinavia, Finnish Servings: 6 2 c Buttermilk 1/2 c Molasses 1/4 c Butter or margarine 2 ts Salt 1 ts Fennel seeds 1 ts Caraway seeds 2 tb Dry yeast 1/2 c Warm water Grated rind of 1 orange 1 c Rye flakes or wheat germ 2 c Dark or light rye flour 3 1/2 To 4 1/2 cups uncleached -white or whole wheat flour Glaze: 1 tb Molasses 2 tb Water Similar to Swedish rye. Can be toasted. Heat the buttermilk, molasses, butter or margarine, salt, fennel seeds, and caraway seeds until the butter melts. Set aside to cool. Dissolve the yeast in the warm water. Let it stand for 5 minutes until the yeast bubbles. ((My comment: whisk in some flour and molasses to nourish the yeast.)) Add the yeast to the cooled buttermilk mixture along with the grated orange rind, rye flakes or wheat germ, and rye flour. Beat well until smooth. Add 3 to 3 1/2 cups of wheat flour, stirring in a cup at a time, until the dough will not readily absorb more flour. The dough will be rough. Flour a work surface with the remaining wheat flour and turn the dough out onto it. Cover the dough with a damp cloth and let it rest for 15 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not require as vigorous or lengthy a kneading). Gently knead the dough for 5 to 10 minutes until smooth. Form the dough into a ball and place it in a large buttered bowl or pot, turning it to coat all sides with butter. Cover it and let it rise, in a warm spot, until doubled in size, about an hour. Punch down the dough and gently knead it for one minute. Form the dough into three round loaves and place in lightly buttered 9-inch cake pans or on buttered baking sheets. Cover and let rise until almost doubled in size, 45 minutes to an hour. Preheat the oven to 375 degrees. Combine the water and molasses, brush the tops with half of this mixture to glaze. Then lightly pierce the loaves all over with a fork. Bake for 35 to 45 minutes, until the bread sopunds hollow when tapped on the bottom. While the bread is hot, brush it with the remaining glaze. Remove the loaves from the pans and cool on racks. Yields 3 loaves. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990. Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jumbo Ravioli Categories: Italian, Veal, Pasta, Sauces Servings: 4 1/2 c Fresh basil leaves 2 lg Eggs 2 tb Olive oil 1/2 ts Salt 2 c All-purpose flour, unsifted VEAL FILLING: 1 tb Olive oil 1 lb Ground veal 1 sm Onion, chopped 1 Clove garlic, minced 2 lg Eggs 1/4 c Parmesan cheese, grated 2 tb Fresh parsley, chopped QUICK TOMATO SAUCE: 1 tb Olive oil 1 sm Onion, chopped 1 Clove garlic, minced 1 cn Tomato puree (1 Lb, 13 oz) 1/2 c Water 1 ts Sugar (OPTIONAL) 1 ts Dried oregano leaves 1/2 ts Dried basil leaves 1/2 ts Salt 1 tb Olive oil BASIL PASTA DOUGH: Parmesan cheese, grated Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and salt. (If using blender, pour into bowl; stir in enough flour to make stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds. With motor running, add enough flour so dough forms a ball. Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary. If dough was not mixed in food processor, knead for about 5 minutes. Cut dough in half and shape into balls. Cover dough with inverted bowl; rest for 1/2 hour. Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute until veal is cooked and moisture has evaporated, about 5 minutes. Remove from heat; cool slightly. In food processor, process meat to a paste. Mix in eggs, cheese, and parsley; cool. Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat. Saute onion and garlic until onion is translucent. Stir in tomato puree and remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep warm until ready to use. Ravioli: On floured surface, roll half of dough into a 12-by-16 inch rectangle; set aside on a towel. Roll other half; score into 12 (4- inch) squares. Mound filling in center of squares. Brush water on scored lines; lay other rectangle of pasta on top. Press, with fingers, around filling to seal. Use pastry wheel or knife to cut between the mounds. In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender. Remove with slotted utensil (spoon or spatula). Serve with tomato sauce and cheese. Makes 4 servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: K'naidlach (Matzoh Meal Dumplings) Categories: Jewish Servings: 16 2 tb Chicken fat or Any other shortening 2 Eggs, lightly beaten 1/2 c Matzoh Meal 1 ts Salt 2 tb Water or soup stock Mix together shortening and eggs, add matzoh meal and salt and blend the mixture well. Add water or stock. Cover the mixture and chill it for at least 20 minutes. form into plum-size balls and drop them gently in boiling salted water or soup. cook the dumplings for 30 to 40 minutes and serve them in soup. Makes about 16 K'naidlach. VARIATION: For lighter, fluffier K'naidlach, separate the eggs and beat the yolks and whites separately. proceed as above, but fold the egg whites into the yolks carefully before adding the matzoh meal. /\/\ara Kent MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kadaifi Categories: Greek, Desserts Servings: 16 Karen Mintzias 1 lb Commercial raw kadaifi dough 1/2 c Sweet butter; melted 1 1/2 c Finely chopped almonds * 3 1/2 c Granulated sugar Ground cinnamon 1/2 c Orange juice (optional) 2 c Water 1/2 c Honey 2 tb Lemon juice *Note: Use blanched almonds. Open the raw kadaifi dough to the air for 10 to 15 minutes. Spread half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking pan and brush with half the butter. Meanwhile, combine the almonds, 1/2 cup sugar, 1 tablespoon cinnamon, and orange juice in a small bowl. (The orange juice will make the mixture like a paste that can be spread with a knife.) Spread the almond mixture over the kadaifi and cover with the remaining dough. Brush with the remaining butter and bake in a moderate oven (350 F) for 40 minutes or slightly longer, until golden on top. Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes. Stir in the honey and lemon juice, bring to a boil and keep hot. When done, remove the pastry to a rack to cool in the pan, then spoon the hot syrup over the pastry. Cover with a dry towel and allow to cool thoroughly. When cool, cut into square or diamond shapes of any desired size. Dust with additional ground cinnamon just before serving on dessert plates. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kadin Budu (Ladies' Thighs' Croquettes) Categories: Lamb, Turkish Servings: 6 750 g Finely ground lean lamb -OR- finely ground lean beef 1 c Boiled rice 1 md Onion; finely chopped 1/2 c Crumbled beyaz peynir -(feta cheese) 1/4 c Finely chopped parsley 1 ts Finely chopped dill Salt Freshly ground black pepper 2 lg Eggs Plain flour; for coating Oil; for shallow frying The Turks' appreciation of the fair sex is apparent even in the naming of recipes. Form the meat mixture with a certain voluptousness to an elongated egg shape. Don't make them too plump - we all like to be flattered, don't we? Cooking time: about 20-25 minutes in all Combine meat, boiled rice, onion and cheese, then pass through meat grinder using fine screen. Add herbs, salt and pepper to taste and 1 lightly beaten egg. Mix by hand to a smooth paste. Take a generous tablespoon of the mixture and form into an elongated egg shape, wider at one end than the other, or into simpler torpedo shape. Moisten hand with water to facilitate handling. Place kadin budu into baking dish side by side as they are finished. Beat remaining egg well and pour over kadin budu, then turn them over in a dish to coat them evenly with a film of egg. Place about 1/2 cup flour in a plate and roll budu in flour, one at a time, placing them into a frying pan of heated oil as they are coated. Use one hand for rolling them in the flour, keep other hand dry for moving them to the pan. Fry over high heat until golden brown, turning them frequently with tongs so that they keep their shape. Drain on paper towels and serve hot with vegetable or salad accompaniment. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kadin Gobegi (Ladies' Navels) Categories: Desserts, Turkish Servings: 20 MMMMM------------------------------SYRUP----------------------------------- 2 c Granulated sugar 1 1/2 c Water 1/2 Lemon; strained juice only MMMMM---------------------------CHOUX PASTRY-------------------------------- 1 c Plain flour 1/4 ts Salt 1 c Water 1/4 c Butter 2 lg Eggs; lightly beaten 1/8 ts Almond essence MMMMM----------------------------TO FINISH--------------------------------- Oil; for shaping and frying Whipped cream or kaymak -(kaymak is clotted cream) 1/4 c Blanched pistachio nuts -(finely chopped) The name and finished dish are colourfully Turkish, while the basic dough is very definitely French. Though the ingredient proportions differ from the traditional formula, it is choux pastry nonetheless, prepared in the Turkish manner. In a heavy pan dissolve sugar in water over medium heat, stirring occasionally. Bring to the boil, add lemon juice and boil rapidly, without stirring, for 15 minutes. Leave syrup in pan to cool. Sift flour and salt onto a square of stiff paper. In another heavy pan heat water and butter until boiling. Pour in flour all at once, stirring constantly with a wooden spoon or balloon whisk. Keep stirring until mixture leaves sides of pan, then cook on low heat, stirring occasionally, for further 5 minutes. Remove roux from heat and turn into a bowl. Cool for 2 minutes then gradually beat in eggs. Add almond essence and beat until smooth and satiny. A balloon whisk will break up lumps, a wooden spoon is better for beating to a smooth finish, so utilize the two for the process. Oil hands and take pieces of dough the size of a walnut. Roll into smooth balls and place on an oiled tray. Flatten into rounds about 5 cm (2 inches) in diameter and press oiled forefinger into centre of each to make a hole. Keep hands oiled during shaping so that dough will not stick. Place enough oil in a large electric frypan to come to a depth of 1 cm (1/2 inch). Heat until just warm and place half of the prepared gobegi into oil. Increase heat to 200°C (400°F) as soon as they are added. When gobegi rise to the surface and are puffed, turn them over. Fry them for 15 minutes in all, timed from when the gobegi are first placed into pan. Turn frequently during last half of cooking time so that they brown evenly. When cooked, remove from oil with a slotted spoon and drain briefly on paper towels. Put into syrup, turn them and leave for 5 minutes before removing to a plate. Turn off frypan and allow oil to cool before adding second lot. To serve, arrange gobegi on a flat platter and place a dollop of whipped cream or kaymak in the center. Sprinkle with pistachio nuts. NOTE: If you have no electric frypan, use a large frying pan set on a thermostatically controlled hot plate or burner. Otherwise use an ordinary burner, start at low and increase heat to midway between medium and high settings. Variation: Dilber Dudagi (Lips of the Beauty) Follow above directions, but flatten the balls of dough in your hand to a 6 cm (2-1/2 inch) round and fold dough over so that pastry resembles lips on curved edge. Place on an oiled tray until all are shaped. Fry and finish as for Kadin Gobegi. Serve plain or with whipped cream or kaymak. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kaese Blintzes - (Rolled Cheese Pancakes) Categories: Pancakes, Jewish Servings: 6 1 c Dry Cottage Cheese 1 c Pot Cheese -or- Lowfat -Ricotta Cheese 1 Egg 1 tb Sugar 1 c Flour 1 c Lowfat Milk 3 Eggs Vegetable Oil 2 tb Margarine Plain Lowfat Yogurt Keywords: Breakfast Make the cheese filling by beating cottage cheese, pot cheese, 1 egg and sugar together. Combine the flour and milk with the 3 eggs. Beat to make a smooth batter. Heat a 6- or 8-inch skillet. Coat with vegetable oil and pour in 2 to 3 tablespoons of the batter. Tilt the pan to distribute the batter over the bottom of the skillet. Cook until the dough is firm and browned. Remove from the pan and place on a lightly-oiled plate with browned side up. Spoon 1 tablespoon of filling onto the edge of the pancake. Roll up by bringing the edge with the filling to the center of the pancake, fold in each side, and fold over once more to make a sealed pouch. Continue with the rest of the batter. When ready to serve, heat the margarine in a skillet. Fry the blintzes until golden brown on all sides. Serve with yogurt. Serves 6 One Serving of 2 Blintzes= Calories: 272 Carbohydrates: 20 Protein: 16 Fat: 14 Sodium: 150 Potassium: 178 Cholesterol: 193 Exchange Value: 2 Lean Meat Exchanges + 1 Bread Exchange + 2 Fat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kaesmus - Rallenmus (Cheese Mush) Categories: Cheese, German, Pizza Servings: 4 4 tb (heaping) flour 1 Egg 1 ds Salt 100 g Grated hard cheese ( 3 1/2 -oz) 1/2 l Mixture of milk and water (1 -pint) 1 Onion, finely sliced 2 tb Clarified butter From grandmother's more thrifty times; rarely encountered today. Combine the flour, egg, and salt to dough and make 'Riebele'*. In a skillet or saucepan, bring the milk to a boil and whisk in the 'Riebele' and the grated cheese. In a separate skillet, brown the onion in the clarified butter, and then pour the contents of the skillet over the cheese mixture. Pepper to taste. ((*'Riebele' is a grated pasta. K.B.)) Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kaessuppe (Cheese Soup) Categories: Cheese, Soups, German Servings: 4 50 g Butter (3 1/2 Tbsp) 50 g Flour (1/2 cup less 1 Tbsp) 200 g Emmentaler cheese, sliced (7 -oz) 1 l Meat broth (a generous qt) 1 Egg yolk, mixed with a bit -of milk or cream Salt and pepper to taste 1 pn Sugar 2 sl White [French] bread 20 g Butter (1 1/2 Tbsp) From the Allgaeu area. From grandmother's more thrifty times; rarely encountered today. Melt the butter and stir in the flour. Add meat broth. Bring to a boil, then add the sliced cheese and stir until cheese has dissolved. Remove soup from heat, and whisk in the egg yolk mixture. Add salt, pepper, and sugar to taste. Dice the bread and in the butter, saute until golden brown. Add to soup just before serving. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kakavia Categories: Soups, Greek, Fish, Seafood Servings: 8 Karen Mintzias 1 c Sliced onions or scallions -OR- leeks 1/2 c Olive oil 4 Tomatoes -- peeled, seeded & chopped 1/2 Stalk fennel or celery -- sliced 3 Sprigs fresh parsley 1 Bay leaf 2 Sprigs fresh thyme 1 c Dry white wine 5 c -Water, more if necessary Salt Freshly ground black pepper 4 lb Fish (3 or 4 kinds) * -- cleaned and sliced 1 Lobster (optional) -- cut up & claws cracked 1 lb Shrimp; peeled & deveined 1 lb Scallops (optional) -OR- Mussels in shells -- (scrubbed) 8 sl Bread (thick); toasted Croutons * Fish for poaching: bass, cod, hake, haddock, halibut, trout, pollack, snapper, rockfish, whiting, etc.) In a soup pot with a wide bottom, saute the onions in the oil, without browning, until soft. Add the tomatoes, fennel, herbs, wine, and water and bring to a boil. Season with salt and pepper to taste and simmer for 45 minutes. Pour the stock into a large bowl through a sieve, squeezing all the pulp from the vegetables before discarding the fibers remaining in the sieve. Return the soup stock to the pot and bring to a boil. Meanwhile, lightly salt the fish and let stand for 10 minutes, then rinse with water and lower into soup, adding water only if needed to cover the fish. Lower the heat and simmer for 5 minutes, then add the lobster. Cover and simmer 5 minutes longer, then add the shrimp and scallops or mussels and simmer an additional 10 minutes. Taste and adjust the seasonings. Arrange the toast slices in large soup plates. Serve the varied fishes and broth in each bowl, hot, with croutons in a separate plate. NOTE: Kakavia is frequently made in the following variation: Cook 2 to 3 fish with the vegetables and strain with the vegetables to make a thicker stock. Continue to cook the remaining seafood as described above. Source: The Food of Greece, by Vilma Liacouras Chantiles Typing errors courtesy of: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kalamarakia Me Krassi (Squid in Red Wine) Categories: Greek, Squid Servings: 4 2 lb Squid 2 tb Olive Oil 3/4 c Dry Red Wine 1/2 ts Salt, Pepper, Sugar 1 1/2 tb Parsley, Chopped Clean squid, discard tenacles, wash bodies and drain. Place squid in a heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to a boil, reduce heat and simmer for an hour. Remove from heat, cool, sprinkle with parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kalamarakia Tursi (Pickled Squid) Categories: Greek, Seafood, Appetizers Servings: 6 Karen Mintzias 12 md Squid 3 tb Olive oil Salt Freshly ground pepper 1/4 c Chopped fresh parsley Few sprigs fresh rosemary 2 c White vinegar (approx.) MMMMM---------------------PICKLING SPICES & HERBS-------------------------- 8 Black peppercorns 2 Garlic cloves 1 Bay leaf 1 Sprig fresh rosemary Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles. Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt and pepper to taste, parsley and rosemary during the last 15 minutes. Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan. Add white vinegar almost to the top, then the pickling spices and herbs. Seal the jar tightly and shake. Marinate at least one day before serving. Keep in the refrigerator. To serve, remove from marinade and serve cold, within 10 days. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kalamarakia Pilafi (Squid Baked With Rice) Categories: Greek, Seafood, Main dish Servings: 4 Karen Mintzias 1 lb Medium squid Salt 1/4 c Olive oil 3 Garlic cloves; sliced 1/4 c Dry white wine 2 Tomatoes; peeled & seeded 3 tb Butter 1 c Raw long-grain white rice Chopped parsley 1 tb Chopped fresh rosemary Freshly ground pepper Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly as well. Slice squid into uniform rings, between 1/2 and 1 inch wide. Heat the oil in a frying pan and add the squid and garlic and saute for 5 minutes. Stir in the wine and sliced tomatoes, cover, and simmer until the squid is almost tender (approximately 30 minutes). Transfer to a baking dish. Meanwhile, heat the butter and saute the rice, without browning, until transparent, stirring constantly. Add the rice to the squid and sprinkle with 1/4 cup chopped parsley, the rosemary, and salt and pepper to taste. Add enough hot water to cook the rice, slightly more than 2 cups including the tomato sauce. Cover and bake in a moderate oven (350 F) for 30 to 40 minutes, or until the rice is tender. Sprinkle with additional chopped parsley and serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kalamarakia (Greek Squid) Categories: Squid, Appetizers, Greek Servings: 6 1 lb Squid, about 2" long 1 Flour for coating 1 Salt 1/2 c Olive oil 1/4 c Sauterne wine 1 Lemon, juice of Wash the squid thoroughly, and pull out the soft backbone and ink sack from the head of each. Remove the black membrane from ove the whole squid. Coat them with flour and sprinkle with salt. Heat the olive oil in a heavy skillet and fry the squid until brown. Pour the wine over the squid, stir, and turn off the heat. Add lemon juice and stir. Let the squid stand in the sauce for ten minutes, then drain. Arrange on a hot serving dish. Serve on small individual plates with forks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kalamaria Parayemista Categories: Greek, Seafood, Main dish, Appetizers Servings: 6 Karen Mintzias 1 kg Small squid 1/2 c Corn oil 1 md Onion; finely chopped 1/2 c Short-grain rice 1/2 c Tomato puree 1/4 c Water 1 sm Cinnamon stick 2 Cloves Salt Freshly ground black pepper 1/2 c Dry white wine 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 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kale and Potato Soup Categories: Soups, German, Potatoes, Vegetables Servings: 6 4 md Potatoes 2 tb Vegetable Oil 8 c Water 1 ts Salt 1/2 ts Pepper 2 lb Kale, Fresh 1/2 lb Garlic Sausage * * Garlic Sausage should be the smoked kind, cooked and sliced. ~------------------------------------------------------------------------ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kalitsounia Me Kanella (Cretan Cheese-cinnamon Pastries) Categories: Greek, Cookies, Desserts Servings: 20 Karen Mintzias 1 1/2 c Fresh mizithra or ricotta 2 tb Grated hard ricotta 2 Eggs; separated 1/2 c Granulated sugar 2 tb Butter; melted 4 tb Milk (or more) 2 c All-purpose flour 1 pn Salt 1 ts Vanilla extract Confectioners' sugar For the filling, combine the cheeses, lightly beaten egg yolks, sugar, 1/2 teaspoon cinnamon, and melted butter in a bowl. The mixture should be thick enough to mound, but not stiff; add 1 tablespoon milk, if necessary. Set aside while you make the dough. Sift the flour and salt into a bowl, then cut in the butter and mix by rubbing between your fingers. Mix in the vanilla, egg whites, and enough milk to make a soft dough. Knead until smooth and elastic, then break off small pieces and roll as thin of a dime. (The dough will be elastic and can be rolled easily.) Cut into circles 4-inches in diameter (teacup size), then on each circle place a teaspoon of the cheese filling. Wet the circle edge with water or milk and fold over to form a half-moon, then seal with the tines of a fork or pastry wheel. Arrange the Kaltisounia on buttered cookie sheets and bake in a moderate oven (350 F) for 25 minutes, or until the pastry puffs up and turns a light chestnut color. Remove from the oven, and place on racks, and dust with confectioners' sugar and cinnamon. Serve hot or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kalter Kartoffelsalat (Cold Potato Salad) Categories: German, Salads, Potatoes Servings: 6 6 Potatoes; Large * ;Boiling Water 1/2 ts Salt 1 Onion; Medium, Minced 3 tb Vinegar 1/2 ts Mustard; Prepared 1 ts Sugar 2 ts Dillseed * Potatoes should be peeled and quartered. In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kapuska (Sauerkraut) and Kielbasa Categories: Pork, German Servings: 6 2 lb Sauerkraut Water 1 pn Of sugar Bay Leaf (optional) 1 12 oz can of beer (optional) 3 To 4 strips of bacon -(optional) Kapuska (Sauerkraut) and Kielbasa Simmer sauerkraut, sugar, and optional ingredients with kielbasa (it doesn't say how much) for about 20 minutes. Note: Some fresh cabbage may be added in place of sauerkraut. But usually not more than 1/3 the amount of sauerkraut being used. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Karithopita Spiced Walnut Cake Categories: Greek, Desserts, Cakes, California Servings: 8 Karen Mintzias 6 Eggs 2 1/2 c Bisquick 1/2 ts Cinnamon 1 ts Salt 1/2 ts Ground cloves 3/4 ts Baking powder 2 c Sugar 2 1/2 c Chopped walnuts 1 1/2 c Milk 1 1/2 c Vegetable oil 3/4 c Sugar 1/2 c Water 1 2" strip orange peel 1 2" strip lemon peel 1/2 Cinnamon stick 1/4 c Honey 1/2 Lemon; juiced 1/4 c Walnuts 1 ts Ground cinnamon 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 batte 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 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kartaeuserkloesse (Carthusian Dumplings) Categories: Desserts, German Servings: 4 4 Stale, hard [kaiser-type] -rolls 1 Egg 1/4 l Milk (1 cup plus 1 Tbsp) Grated peel of 1 lemon 20 g Sugar (1 1/2 Tbsp) 1 pk Vanilla sugar* 1 c Plain breadcrumbs 1 1/2 tb Water 3 tb Sugar 1 ts Cinnamon Shape the rolls into dumplings by rubbing the crust of all sides. Put these dumplings into a mixture of egg yolk, milk, lemon peel, and sugar. Once they have absorbed the liquid all the way through, gently squeeze out excess liquid by hand. Whisk the egg white and water, and dip the dumplings in this mixture, and then roll them in breadcrumbs. Deep fry in fat until golden brown, then roll in a mixture of sugar and cinnamon. Serves 4. [*Note: I would probably use 2 tsp of vanilla sugar. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelkratzet - Kartoffelschmarren Categories: Potatoes, German Servings: 4 500 g Potatoes, cooked in their -jackets, and peeled (a Generous lb) 2 Eggs 1 tb Sour cream or milk 3 tb Flour 1 ds Salt 1 tb Sugar 100 g Lard (1/2 cup less 1 Tbsp) From grandmother's more thrifty times; rarely encountered today. Grate the potatoes, then combine with the other ingredients to a viscous mixture. Fry the potato mixture in the hot lard. This used to be served with rhubarb. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelknoedel (Potato Dumplings) Categories: Potatoes, German Servings: 4 200 g Grated potatoes [that have -previously been boiled In their jackets, then let -cool, and peeled] (7 oz) 30 g Plain bread crumbs (1 oz) 1 Egg 30 g Butter (2 Tbsp) Salt and pepper to taste This refers to dumplings made from boiled potatoes which is the traditional Swabian method. Dumplings made from raw potatoes originated in Bavaria and reached Swabian kitchens relatively late. Beat the butter and egg until fluffy. Add the cold, grated, boiled potatoes, bread crumbs, salt, and pepper, and knead well. Depending on how watery the potatoes are, flour may be substituted for the bread crumbs in order to get a dough that is neither too firm not to pasty. Form dumplings, and cook in barely simmering salted water for 15 minutes. Serve immediately, while still piping hot. These dumplings are also very popular as a main dish, with brown gravy. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelklosse (Potato Dumplings) Categories: German, Potatoes Servings: 12 2 tb Margarine 1 sl White bread in 72 equal -pieces 1 1/3 c (less 1 tsp) all-purpose -flour, divided 1 lb 14 oz peeled cooked boiling -potatoes, riced 1 Egg 1 ts Salt 1/8 ts Ground nutmeg 1/8 ts White pepper 4 qt Water In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings. In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten. Makes 12 servings of 2 dumplings each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelloibla (Swabian Croquettes) Categories: Potatoes, German Servings: 4 500 g Potatoes (a generous lb) 1 Egg 2 tb To 3 tb cream A little flour 1 ds Sugar Salt to taste Pepper to taste 125 g Lard or butter (1/2 cup plus -1 Tbsp) Finely grate the freshly boiled, peeled potatoes while still hot. Add the cream, egg, and flour and knead into a dough. Let the dough rest for 1/2 hour. On a floured surface, roll out the dough to about a finger's width. With a glass, cut out small circles. Cook in melted fat until golden brown on both sides. Serve as main course along with stewed fruit, or as side dish with roast pork. In Hungary, this Swabian dish is known as 'Burgonyalangos'. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kartoffelsalat Mit Biermarinade (Potato Salad/beer Dressing) Categories: German, Salads, Vegetables Servings: 4 6 md Potatoes 4 Bacon, Slices 1 tb Onion, Chopped 1 Celery, Stalk, Chopped 1 ts Salt 2 tb Butter 2 tb Unbleached Flour 1/2 ts Mustard, Dry 1 tb Sugar 1 c Beer, Any Brand 1/2 ts Tabasco Sauce 2 tb Parsley, Chopped Fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Karydopita Categories: Greek, Cakes Servings: 24 Karen Mintzias 3 c Water 4 c Granulated sugar 1 Orange or lemon; peel only 2 Whole cloves 18 Eggs; separated 5 tb Cognac 1 ts Vanilla extract 1/2 ts Baking soda 6 oz Zwieback; crushed fine 1 lb Walnuts; coarsely chopped 1 ts Ground cinnamon Combine the water, 2 1/2 cups of the sugar, orange or lemon peel, and cloves in a saucepan and boil for 10 minutes. Remove the peel and cloves and cool. Meanwhile, using an electric mixer, beat the egg yolks until light and lemon colored, and gradually add the remaining 1 1/2 cups sugar. In a separate bowl, mix the Cognac, vanilla extract, and baking soda and slowly add to the yolks and sugar. Combine zwieback, walnuts, and cinnamon, and gradually add to the batter, mixing on low speed. Meanwhile, beat the egg whites until soft peaks form. Slowly fold into the cake batter, then pour into a greased 15 1/2" x 11" x 2" baking pan. Bake in a 350 degree oven for 30 minutes, or until a deep chestnut color. Remove from the oven and set on a wire rack. Spoon the cooled syrup over the cake and allow it to cool in the pan. Cut into traditional diamond shapes, according to desired size. From "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Cutting Diagram: ___________________________________ |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___\ Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kash Varnishkes (Rose Levy Beranbaum) Categories: Jewish, Pasta Servings: 4 1/2 oz Dry porcini mushrooms -(optional) 1 c Kasha, preferably coarse -ground 1 lg Egg 1/4 c Plus 1 tbs goose fat or -butter 2 c Chopped onions 1 ts Sugar 5 c (1 lb) fresh sliced -mushrooms 1 ts Minced garlic 1 ts Salt 2 ts Freshly ground pepper 1 tb Dried oregano 1 3/4 c Boiling chicken broth 2 c Bowtie noodles Directions: Soak porcini mushrooms in small amount of warm water. (Soaking water may be added to make up the 1 3/4 cup chicken broth) When they're soft, cut mushrooms into small pieces and set aside. Stir together kasha and egg with fork and set aside to dry 30 minutes, stirring occasionally. Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid. Add onions along with sugar and saute, stirring often, until well-browned. Add mushrooms and garlic. Cover and cook until mushrooms yield their liquid. Continue cooking uncovered until liquid evaporates. Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly, 2 or 3 minutes. Stir in broth and porcini mushrooms. Cover tightly and simmer 20 minutes or until liquid is absorbed. Meanwhile, cook bowties according to package directions. Drain and stir in remaining 1 tbs goose fat. Mix bowties into kasha mixture. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kasha Categories: Russian Servings: 8 1 Egg 1 1/2 c Whole kasha (buckwheat groat -s) 2 tb Butter 1/4 c Finely chopped green onions 3 c Chicken stock 2 tb Finely chopped parsley Salt Freshly ground pepper Fat grams per serving: Approx. Cook Time: 15mn In a mixing bowl, beat egg lightly; add kasha and blend well to coat all grains In a med. saucepan, melt butter and cook onions and kasha stirring until grains separate and appear dry but not brown. Pour in chicken stock, cover and bring to a boil and simmer about 12 minutes or until stock has been absorbed and kasha is tender. Using fork, blend in parsley and salt and pepper to taste. Transfer to warmed serving dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kasseri, Tomato and Basil Cresents (Kasseropites) Categories: Appetizers, Greek, Vegetarian Servings: 8 Karen Mintzias 1/2 c Warm water 1/4 c Olive oil 1/4 c Red wine vinegar 1 Egg 1 ts Salt 3 c All-purpose flour; (sifted) 1 lb Kasseri cheese -- coarsely grated 2 lg Tomatoes; chopped 1/4 c Chopped fresh basil Paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350°F. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kataifi (Shredded Nut Pastries) Categories: Greek, Desserts Servings: 40 Karen Mintzias 500 g Kataifi pastry 1 c Butter; melted MMMMM---------------------------NUT FILLING-------------------------------- 1 c Coarsely ground walnuts 1 c Coarsely ground almonds 1/2 c Caster sugar 1 ts Ground cinnamon 1/4 ts Ground cloves 1 Egg white; lightly beaten 1 tb Brandy MMMMM------------------------------SYRUP----------------------------------- 2 c Sugar 1 1/2 c Water 1 ts Lemon juice 1 Thin strip of lemon rind 4 Cloves 1 Piece cinnamon bark 1 tb Honey Makes: 40 pieces Oven temperature: 180 C (350 F) Cooking time: 50-55 minutes Take an eighth of the pastry strands and spread out on a board to a 18 x 25 cm (7 x 10 inch) rectangle with strands running roughly lengthwise. Using a pastry brush, dab some butter over strands. Combine nut filling ingredients and spread about 2 tablespoons of filling along one narrow edge. Roll up firmly into a neat roll. Repeat with remaining ingredients. Place rolls close together in a 20 x 30 cm (8 x 12 inch) slab cake pan or baking dish. Brush top with remaining butter. Bake in a moderate oven, one shelf above centre, for 50-55 minutes until golden brown. Meanwhile, dissolve sugar in water over heat, add lemon juice and rind, cloves and cinnamon. Bring to the boil and boil over medium heat for 10 minutes. Stir in honey, strain and cool. Pour cooled syrup over hot pastries and place a folded cloth on top. Leave until cool. Cut each roll into 5 pieces diagonally if preferred. ALTERNATIVE SHAPING: Take a small handful of pastry strands and spread out fairly compactly on board. Have strands running towards you as much as possible and dab with butter. Mould a tablespoon of nut filling into a short sausage shape and place on one end. Roll up firmly into a neat roll and place in baking dish. Repeat with remaining ingredients. Makes about 30 rolls each about 5 cm (2 inches) long. Bake as directed above, prepare syrup and finish as in previous recipe. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kataifi me Krema (Shredded Pastry with Custard) Categories: Greek, Desserts Servings: 1 Karen Mintzias MMMMM-------------------------CUSTARD FILLING------------------------------ 4 c Milk 3/4 c Cornflour 4 Eggs; beaten 1 pn Salt 1/2 c Sugar 1 ts Vanilla essence MMMMM--------------------------KATAIFI CRUST------------------------------- 500 g Kataifi (shredded pastry) 3/4 c Unsalted butter; melted MMMMM------------------------------SYRUP----------------------------------- 2 c Sugar 1 1/2 c Water 1 Thin strip lemon rind 1 Piece of cinnamon bark 3 ts Lemon juice Oven temperature: 190 C (375 F) Cooking time: 1 hour Combine milk and cornflour in a heavy pan. Blend in beaten eggs and add salt and sugar. Place over medium heat and stir constantly until thickened and bubbling. Remove from heat, stir in vanilla essence and cover top of custard with buttered paper to prevent a skin forming. Place kataifi in a large bowl and gently separate strands with fingers. Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the butter. Put half the kataifi in the base, pressing it down to make it compact. Drizzle 1/4 cup butterr evenly over it. Pour custard filling over kataifi, spreading it evenly. Top with remaining kataifi. Spread evenly and pat down gently. Pour remaining melted butter evenly over top. Bake in a moderately hot oven for 45 minutes until golden brown. Remove from oven and leave until cool. Dissolve sugar in water over medium heat, add lemon rind and cinnamon bark and bring to the boil. Add lemon juice and boil over medium heat for 15 minutes, skimming when necessary. Do not stir once syrup is boiling. Strain hot syrup over cooled pastry. Leave until cold and cut into diamond shapes to serve. Note: The previous recipe is the traditional way in which this dessert is made. As the custard and syrup soften the kataifi, many good cooks use the following method for a crisp finish: Prepare the syrup as directed above and leave until cool. Place the kataifi in a bowl and loosen stands. Pour on 1/2 cup melted, unsalted butter and mix with fingers to coat strands. Spread kataifi in two buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and press down to make it compact. Bake in a moderately hot oven for 20-25 minutes until golden - take care that it does not become too brown. Remove from the oven and pour cooled syrup evenly over hot kataifi in each dish. Cover each dish with a tea towel so that kataifi softens slightly, otherwise it will be difficult to cut. Make custard as directed in previous recipe and pour while hot onto kataifi in one dish. Invert other dish of kataifi on top of the custard. Leave uncovered until cool, then cut into diamond shapes to serve. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Katzeng'schrei (Caterwauling) Categories: Beef, Eggs, German Servings: 4 500 g Cooked soup meat [beef] (a -generous pound) 4 Eggs 1 tb Lard Salt 1 Onion Finely dice onions and brown in fat until golden. Cut the cold, cooked beef into small pieces, mix with the lightly beaten eggs and salt and add to the onions, and fry. Serves 4. Serve with cranberries and green salad [lettuce]. This is traditional Monday fare in Swabia. From: D'SCHWAEBISCH' KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976 (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kedgeree Categories: British, Fish Servings: 4 2 Eggs, hard-cooked - peeled, chopped fine 1 1/2 c Flaked finnan haddie - freshened, boned, skinned, - (or any smoked fish) -*** (See NOTE) *** 3 c Cooked basmati rice -(try brown basmati rice) 3/4 c Heavy cream 1 1/2 ts Curry powder (or to taste) 1/2 ts Freshly grated nutmeg Generous grindings of pepper 3 tb Lemon juice Lime wedges PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges. NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kefallinian Spicy Meat Pie Categories: Greek, Meats, Main dish Servings: 12 Karen Mintzias 1 sm Leg of lamb - boned, cut into 1" pieces, - bones reserved 1 Lemon (juice only) 1/4 c Oil or butter 1 Onion; chopped 3 md Potatoes; parboiled in their - jackets, peeled & diced 1 lg Carrot; parboiled, diced 3 c Parboiled white rice;drained 2 tb Tomato puree 1 c Feta cheese, crumbled 1/2 c Chopped fresh parsley 2 Sprigs fresh mint; chopped 1 ts Dried oregano 1 Garlic clove; sliced 1 ts Ground cinnamon 1 Orange or lemon peel - cut into pieces Salt & freshly ground pepper 16 Commercial filo sheets 6 tb Butter (or more); melted 3 Hard-boiled eggs; quartered On the island of Kefallinia in the Ionion Sea, the Feast Day of Analipseos (Ascension Day) is celebrated with the traditional "kreatopita" (meat-pie). This spicy pie also ushers in the beginning of Lent on the day of Apokreas. In a stock pot, cover the lamb bones with cold water. Simmer, covered for 1 hour. Strain, boil down to 1 cup, and set aside. Sprinkle the lemon juice on the lamb cubes. Heat the oil or butter in a heavy pan, add the onions and lamb, and saute the meat on all sides until the onions are soft without browning. Pour the onions, lamb, and juices into a large bowl. Add the diced potatoes and carrot, rice, tomato puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit peel and season with salt and freshly ground pepper. Add enough reserved lamb broth for liquid while pie bakes, then mix with a wooden spoon. Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo sheets, brushing the melted butter in between the sheets, making sure the pastry fits the sides and bottom of the pan. Pour in the filling, spreading evenly with a spatula. Place the egg quarters here and there across the top and cover with the remaining filo sheets, brushing with butter as before. Flute the edges with two fingers or a fork and brush the top with butter. Using a sharp knife, score the top 3 filo sheets into square or diamond shapes, or prick the homemade pastry with a fork. Bake for 40 to 50 minutes in moderately slow oven (325 F), raising the temperature to 350 F during the last 10 minutes. Remove from the oven and let stand on a rack for 15 minutes. Remove from the oven and let stand on a rack for 15 minutes. Cut into diamonds or squares and serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Keftedes Tiganites (Fried Greek "Meatballs") Categories: Greek, Meats Servings: 24 Karen Mintzias 1 lb Lean beef or veal, ground 1 md Onion; grated 1 Garlic clove; crushed 2 sl Bread; crusts removed 1 Egg; lightly beaten 3 tb Parsley; (minced) 2 Mint sprigs; chopped 1/2 ts Ground allspice* 1 tb Dry red wine 2 tb Water (more if necessary) Salt & freshly ground pepper All-purpose flour Oil for frying *Note: Bread slices should be soaked in water, then squeezed dry. *Ground cinnamon or corriander may be substituted for allspice if desired. In a large bowl, combine the ground meat with the onion, garlic, bread, egg parsley, mint, spice, and wine and knead for 2 minutes. The mixture should be soft; add a few tablespoons of water if necessary. Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour. Pinch off small pieces the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour. Heat the oil in a frying pan to the smoking point, slip in the keftedes, and fry until crisp, turning constantly with tongs. Remove with slotted spoon and drain on absorbent paper. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Keftethes Apo Ton Pontos (Meat Patties From Ponti) Categories: Greek, Meats Servings: 6 Karen Mintzias 500 g Veal stew meat 250 g Pork stew meat 3 sl Stale bread (thick slices) - crusts removed 1 Onion; finely chopped 1 Garlic clove; finely chopped 3 tb Chopped parsley 1 ts Chopped mint 1 ts Chopped basil 1 md Tomato; peeled, chopped 1 Egg 1 tb Vinegar 1 ts Bicarbonate of soda 1 1/2 ts Salt Freshly ground black pepper Flour to coat Oil for frying Serves: 5-6 Cooking time: 8-10 minutes Finely grind veal and pork, leaving some fat on pork. Combine meats. Soak bread in cold water. Squeeze dry and crumble into a mixing bowl. Add onion, garlic, herbs, tomato, egg and vinegar; blend in soda, salt and pepper. Add meat and blend in lightly and thoroughly, using a hand if necessary. Chill for 1 hour. Taking about 2 tablespoons of the mixture at a time, roll into balls. Moisten hands occasionally. Roll balls in flour and flatten into rounds 5 cm (2 inches) in diameter. Shallow fry in hot oil for 4-5 minutes each side. Patties will puff up. Turn carefully with spatula or tongs. Drain on paper towels and serve immediately with fried potatoes and vegetables or salad. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kelly's Marinara Sauce Categories: Sauces, Italian Servings: 6 2 tb Olive Oil 3 To 4 Cloves Garlic, minced 3 cn Italian (plum) Tomatoes, -pureed in food processor -(28 oz each) 1/2 c Fresh Italian Parsley, -chopped 1/2 ts Oregano 1/2 ts Dried Basil Leaves 2 Bay Leaves Salt and Freshly Ground Pepper to taste In a 3 quart saucepan heat olive oil over medium heat. Add garlic and saute' 1 minute. Add tomatoes and remaining ingredients and simmer uncovered about 30 minutes. Remove bay leaves and store in refrigerator for future use. Serve over pasta in place of meat sauce. Yield: about 8 Cups SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kenyan Samosa Categories: Ground beef, African, Breads Servings: 6 1/4 lb Ground round (beef) 1 Clove, garlic, minced 1 sm Chopped onion 1 1/2 ts Active dry yeast 2 c Bread flour 1 ts Salt 1/4 Tsp.ground cumin 1/4 Tsp.ground cardamon 1/4 Tsp.ground cloves 1/4 Tsp.grated nutmeg 1/4 Tsp.ground cinnamon 1/4 Tsp.ground black pepper 3/4 c Water 1/4 c Frozen green peas Braise or saute the beef til browned. Add garlic and onion. Cook til softened. Let cool. Put the whole mess, except the peas 'inna you bread machine (in whatever order you like best) (no snitching and eating 'da peas) Dump peas into the machine at the end of the first kneading or at 'da beep. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Khachapuri (Georgian Cheese Pie) Categories: Russian, Cheese, Vegetables Servings: 8 2 1/2 c Unbleached All Purpose Flour 3/4 ts Salt 1 lg Egg 3 tb Vegetable Oil 1/2 c Club Soda; Or More If Needed -, At Room Temperature 12 tb Unsalted (Sweet) Butter; - 1 1/2 Sticks, Melted MMMMM-------------------------RED BEAN FILLING------------------------------ MMMMM------------------------NACHINKA IZ FASOLI----------------------------- 1 c Dried Red Beans; Soaked -Overnight In Water To Cover Salt And Plenty Of Freshly -Ground Black Pepper; To -Taste 1/4 c Olive Oil 1 1/4 c Onions; Finely Chopped 1/2 c Cilantro; Finely Chopped Sift the flour and salt into a large bowl and make a well in the middle. Pour in the egg, oil, and club soda and stir into the flour, adding more club soda if necessary, ot make a rather soft dough. Transfer the dough to a floured board and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball, cover with a linen or cotton (not terry cloth) kitchen towel and let stand for 1 hour. Divide the dough into four parts and shape each one into a ball. Let stand, covered, for 15 minutes. Preheat the oven to 350 Degrees F. and butter two large baking sheets. On a floured surface, roll out one of the balls into an 1/8-inch thick square. Brush the dough with some of the melted butter Dip your fingers into the melted butter and pull the edges of the dough in different directions, stretching it evenly until it is almost transparently thin. Don't worry if the dough tears, as you will be folding it up. With a sharp knife, trim the edges of the dough to from an even square. Fold the square in half, brush the surface generously with the melted d fold in half again crosswise to from a smaller square. It should be approximately 6 to 7 inches. It is isn't, pull it out slightly to fit the dimensions. Brush the square with butter. Shape one-fourth of the filling into a ball and place in the center of the square. Fold in the corners of the square like an envelope. With the palm of your hand, flatten the pie so it is about 1 inch thick. Brush the top with melted butter and carefully transfer to a prepared baking sheet. Repeat the procedure with the rest of the dough and filling. Bake the pies in the middle of the oven, until golden brown, about 35 minutes. Serve warm. Makes 4 Pies for 8 Servings RED BEAN FILLING: Drain the beans and place them in a saucepan along with enough fresh water to cover by at least 2-inches. Bring to a boil and add salt, then reduce the heat to medium-low. Cook the beans, partially covered, until almost mushy, about 1 1/2 hours. While the beans are cooking, heat the oil in a medium size skillet, over medium heat, and add the onion to saute it. Stir occasionally, until dark brown, about 15 to 20 minutes. When the beans are done, drain well and mash. Add the sauteed onions and their cooking fat and the cilantro. Season generously with salt and freshly ground black pepper. Cool to room temperature. Makes enough filling for 4 pies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kibbet Batata Bi Sanieh - Potato Kibbi Categories: Vegetables, Vegetarian, Middle-east Servings: 8 6 md Potatoes -Water 1 1/2 c Fine burghul 1 md Onion; grated 1/2 c Finely chopped parsley 1 ts Dried mint 1/2 ts Ground cinnamon 2 ts Salt; more to taste Freshly ground black pepper 1/2 c Flour, optional MMMMM----------------------------TO FINISH--------------------------------- 1 lg Onion; halved then sliced 3/4 c Olive oil Scrub and cook potatoes in boiling, salted water until tender. Peel and mash. Place burghul in a fine sieve and rinse with cold water. Press with back of spoon to extract moisture, then turn into a large bowl and leave for 15 minutes. Add potatoes, grated onion, parsley, mint, cinnamon, salt and plenty of pepper. Mix, taste and add more salt if necessary. Knead well with hand, moistening it occasionally with water. If mixture is too soft add enough flour to make a firm paste, kneading well. Put sliced onion and half the oil in a 25 x 30 cm (10 x 12 inch) baking dish or 30 cm (12 inch) round dish. Dot potato paste over onions, then spread evenly with a spatula. Cut into diamond shapes using an oiled knife. Pour remaining oil evenly on top and bake in a hot oven for 40 minutes or until golden brown. Cool in dish, then serve at room temperature with salad. Good served hot, in which case cool for 10 minutes before serving. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kibbi Neeyee (Basic Kibbi) Categories: Lebanese, Beef, Lamb Servings: 12 2 c Cracked Wheat 2 lb Ground Lamb or Beef 2 lg Onions 2 ts Salt 1 ts Black Pepper 1 ts Ground Cinnamon Wash wheat several times in cold water. Allow wheat to stand in water for about 1 hour. Grind meat and onions fine. Mix with seasonings and wheat. If necessary, moisten hands in small bowl filled with cold water. Thorough mixing or kneading of the mixture is very important. Kibbi may be fried, baked plan, broiled or baked with a filling. When using a filling, spread half of kibbi into 10x10" pan that has been greased with butter; be sure to bring mixture all the way to the edge of pan. Add filling. Top with other half of kibbi. Run knife around edge of the pan to help seal layers together. Cut, no deeper than top layer, into diamond shapes. Dot with butter and bake at 400~ for about 30 minutes or until brown. Serves 10 to 12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kibbi Neeyee Categories: Lebanese, Ground beef, Lamb Servings: 10 2 c Cracked Wheat 2 lb Ground Lamb or Beef 2 lg Onions 2 ts Salt 1 ts Black Pepper 1 ts Ground Cinnamon Wash wheat several times in cold water. Allow wheat to stand in water for about 1 hour. Grind meat and onions fine. Mix with seasonings and wheat. If necessary, moisten hands in small bowl filled with cold water. Thorough mixing or kneading of the mixture is very important. Kibbi may be fried, baked plan, broiled or baked with a filling. When using a filling, spread half of kibbi into 10x10" pan that has been greased with butter; be sure to bring mixture all the way to the edge of pan. Add filling. Top with other half of kibbi. Run knife around edge of the pan to help seal layers together. Cut, no deeper than top layer, into 0 minutes or until brown. Serves 10 to 12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kishka - Easier Categories: Appetizers, Jewish Servings: 6 1/4 lb Margarine (parve--that's -just means kosher,not nec.) 2/3 c Hot water 1 c Flour 3 sl White bread (tear in small -pieces) 2 c Corn flakes (YES!) 1 ts Heaping minced onions -(mix in hot water) or 1 -small onion grated Kishka/easier Who wants to stuff 9 feet of beef casings? !!! Here's a mock kishka recipe that's much easier and very good. Kosher salt Freshly ground pepper Paprika (my mon uses a Ritz Crackers instead of corn flakes) Melt margerine in hot water. When completely melted, add flour, bread, corn flakes and onion. Add salt and pepper and enough paprika to give reddish color. Tear off two pieces of foil 15 inches long. Place mixture shaped into two long rolls along edge of foil about 2 inches from eachedge. The roll should be 1 1/2 inches in diameter. Bake at 350 degrees for 1 hour and 15 minutes. Allow to cool slightly. Wrap in fresh tin foil and freeze. Then when ready for use, slice, place on cookie sheet and warm thoroughly. Makes about 12 pieces. You can also use a sauce with this too. try a mushroom sauce or beef sauce. Packages sauces are good. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kishka Categories: Beef, Jewish Servings: 6 9 Feet of clean beef casings. -(Buy at a Kosher butcher if -you can find one) 2 c Flour 1 c Matzo meal (available at -local supermarket) 1 1/2 ts Salt 1/4 ts Pepper 1 c Melted schmaltz (chicken -fat) or chopped suet Kishka salt and pepper Wash casings in cold water and cut into 12 inch lengths. Tie one end of each length tightly with white sewing thread. Turn casings inside-out. Combine flour, matzo meal, seasonings and schmaltz or suet. Fill each casing loosely with this stuffing and tie the remaining end. Drop into rapidly boiling water and boil 10 minutes. drain. When cool enough to handle, scrape fat off the casings with the dull edge of a knife. Drop into rapidly boiling water (about a gallon) to which has been added 1 tblspn salt and at least 1 teaspoon pepper. Reduce heat and simmer uncovered for 3 hours. Remove from water. Brown for 1 hour around a roast or roasting poultry. (You can also refigerate and then slice pieces about 1 inch thick and fry them--on both sides.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Klops (Meat-Egg Loaf) Categories: Beef, Jewish Servings: 6 2 lb Beef, minced 3 sl Bread; soaked OR I tried: 1/2 c Bread crumbs, Italian 2 Egg 4 oz Parsnips; grated 1/2 c Stock 1 Carrot; grated 2 Onion; chopped* 2 Garlic clove; crushed 1 ds Nutmeg 1 ds Allspice Salt Pepper 1 tb Parsley; chopped 6 Egg; hard-boiled, peeled Margarine Mix all the ingredients except the hard-boiled eggs and the margarine. Put half the mixture into a well-greased loaf pan (I found that I didn't need to oil the pan), then put the whole hard-boiled eggs in a row down the middle of the meat and cover with the remaining meat mixture. Dab the top with margarine as desired: a lot if the meat is lean, very little if it is fat. Bake for 15 minutes in a 500 F. oven, then reduce the heat to 350 F. for about 45 minutes, until brown on top. Serve warm or cold in thick slices so the egg centers each piece. Jewish Cooking for Pleasure Molly Lyons Bar-David MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) Categories: Pasta, German Servings: 4 500 g Flour (4 1/2 cups less 1 -Tbsp) 5 Eggs 1 c Water Salt Combine all ingredients and stir until the batter is smooth. One part at a time, force through a spaetzle shaver and let drop straight into boiling water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon and rinse in warm water. In olden days, the spaetzle dough was forced through a three- legged sieve, by means of stirring. This resulted in the so- called 'Knoepfle' (little buttons). Another method - more common in the Wuertemberg area - is to put the dough on a wooden board and scraping off small slivers of dough, which then results in elongated spaetzle, similar to the ones produced by a spaetzle press. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Koettbullar (Swedish Meatballs) Categories: Appetizers, Ground beef, Swedish Servings: 8 1/2 c Unseasoned bread crumbs 1/2 c Half and half cream 4 tb Unsalted butter 1/4 c Minced white onions 1/3 lb Ground beef 1/3 lb Ground veal 1/3 lb Ground pork 1 lg Egg 1/8 ts Freshly grated nutmeg 1/2 ts Salt (or to taste) 1/4 ts Freshly ground black pepper 1. Soak the bread crumbs in the half and half for 5 minutes in a large mixing bowl. 2. Melt 1 tablespoon of the butter in a small skillet over low to moderate heat. When the foam starts to subside, add the onions and saute them for about 2 minutes. Let cool slightly. 3. Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the bread-crumb mixture. Gently combine the ingredients with your hands. 4. Cover the bowl and refrigerate the mixture for a couple of hours. 5. Shape the meat mixture with your hands into uniform 2/3-inch balls. Arrange them on a plate in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes. 6. Melt the remaining butter in a saute pan or skillet over moderate heat. When the foam starts to subside, add the meatballs. (Do not crowd the pan; unless your pan is oversized, you will have to cook gthe meatballs in batches and keep the cooked ones warm in a preheated 200 degree F oven.) Saute the meatballs for about 5 minutes until they become brown on all sides. Turn them as necessary, but do so gently. 7. Transfer the 'koettbullar' to a warm platter and serve immediately. Serves 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kohl Westfalisch (Westphalian Cabbage) Categories: German, Vegetables Servings: 4 2 lb Cabbage; (1 Head) Approx Wt. 3 tb Vegetable Oil 1 ts Salt 1 ts Caraway Seeds 1 c Beef Broth 3 Apples; Small, Tart 1 tb Cornstarch 2 tb ;Water, Cold 3 tb Red Wine Vinegar 1/4 ts Sugar Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kokoretsi tis Souvlas (Skewered Variety Meats) Categories: Greek, Meats Servings: 6 Karen Mintzias 250 g Lamb sweetbreads Water 1 1/2 Lemons 500 g Lamb hearts 2 Lamb kidneys MMMMM-----------------------------MARINADE---------------------------------- 1 sm Onion; grated 2 Lemons (juice only) 1/2 c Olive oil 3 Bay leaves; each in 3 pieces 1 ts Dried rigani or oregano 2 tb Chopped parsley 1 ts Salt Freshly ground black pepper MMMMM----------------------------TO FINISH--------------------------------- Sausage casings Serves: 6, more as an appetizer Cooking time: 15-20 minutes Rinse sweetbreads, place in a pan and cover with water. Add juice of 1/2 lemon. Bring to the boil, then drain. Put liver, heart and halved kidneys in a bowl with cold water to cover and add the juice of 1 lemon. Soak for 30 minutes, then drain. Remove skin from liver and trim larger tubes from liver and heart; cut out fatty core from kidneys. Cut meats and sweetbreads into 3 cm (1-1/4 inch) pieces and place in a glass or ceramic bowl. Blend marinade ingredients and pour over prepared meats. Cover and leave in refrigerator to marinate for at least 2 hours. Put sausage casings in cold water and leave to soak during this time. Thread meats alternately on 6 skewers, adding 2 pieces of bay leaf to each skewer among meats. Drain sausage casings and wind a length of casing around meats on each skewer, tucking ends into keep casings in place. Grill slowly over glowing charcoal, turning skewers frequently and brushing kokoretsi occasionally with marinade. Cook for 15 to 20 minutes, adjusting height of grid, or moving skewers to cooler part of fire so that kokoretsi cooks slowly. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolache Cookies Categories: Cookies, Entertain, Polish Servings: 6 2 c Flour 8 oz Cream cheese 1/2 lb Butter 1 Egg 2 ts Sugar Nut Filling 1/2 lb Ground walnuts 1 Egg white, beaten 1 c Sugar or honey 1/2 ts Almond extract 1/2 ts Vanilla extract Sift the flour and sugar together. Work in the butter, cream cheese and egg. Knead together. And easy way to do this is to put the dough inside a plastic bag - much less messy! Let the dough stand in the refrigerator overnight. About a half hour before you're ready to start making the cookies, put the dough into the freezer. For the filling, mix all of the above ingredients together. You can also used canned poppy seed filling (Solo brand) or an apricot or prune filling. Spread flour and powdered sugar onto the surface where you will be rolling the dough. Roll the dough out thin. Cut into squares about 2 inches on each side. It's easiest to cut if you use a pizza cutter. Spread a small amount of filling (1/2 to 1 tsp) from one corner to the opposite corner. Don't fill them too much, or the filling will spill out when it is cooking. Fold the two remaining corners to the center, partially covering the filling. Wet your fingertip in a small bowl of water, and seal the edge, or it may open up during the cooking. Bake in a 375 degree oven for about 13 minutes. Makes 6 dozen small cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolache Dough Categories: Cookies, Desserts, Polish Servings: 6 2 c Flour 8 oz Cream cheese 1/2 lb Butter 1 Egg 2 ts Sugar Sift flour and sugar together. Work in butter, cream cheese and egg yolk. Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prunes), poppy seed or apricot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolache Dough Categories: Cookies, Desserts, Polish Servings: 6 1 pk Dry yeast 1/2 c Lukewarm water 4 c Flour 2 Eggs 1/2 c Sugar 1/2 lb Butter 4 tb Vegetable shortening 1/2 pt Sour cream 1 ts Vanilla Mix yeast in water and stir in 3 tablespoons flour. Let stand for one hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft dough, kneading by hand. Make into a large ball and refrigerate overnight. Take a small portion of dough (keep the rest refrigerated) and roll out very thin on a powdered sugar pastry cloth. (Do not use flour.) Cut into 2" squares. Put 1 teaspoon of filling in center of square and pinch two opposite corners together. Place on ungreased cookie sheet. Bake in 350 oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolache Fillings Categories: Cookies, Desserts, Polish Servings: 10 1/2 lb Ground walnuts 3/4 c Sugar 3 Egg whites 2 tb Melted butter Nut Kolache Filling With a fork, beat the egg whites until frothy. Add the beaten egg whites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. Apricot Kolache Filling #1 8 oz dried appricots 1 1/2 c water 1/2 c sugar 1 Tbs cornstarch Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. Apricot Kolache Filling #2 1/2 c apricot preserves 1/2 c coconut 1/2 c chopped pecans or walnuts Mix the above ingredients and refrigerate until ready to use. Poppyseed Filling 2 cups milk, scalded 1 lb ground poppyseeds 1 1/2 c sugar Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. FROM: Leti Labell MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolaches Categories: Breads, Czech Servings: 36 2 c Milk 1/2 c Sugar 1 Egg; beaten 1/2 c Butter 1 ts Salt 2 tb Yeast, dry 6 c Flour 3 c Filling MMMMM-----------------------------FILLING---------------------------------- 1/2 lb Apricots, dried 1/3 c Sugar 1/4 ts Lemon juice 1 1/2 tb Butter Dough: In a large saucepan, scald milk and add sugar, egg, butter, and salt. Cool mixture to 115-120 F. In a large bowl, dissolve yeast in warm milk mixture. Add flour gradually and knead to a very soft dough. Cover and let rise until doubled in size--about one hour. Shape dough into balls about 2" in diameter. Place on greased baking sheets 2" apart. Cover and let rise again until doubled--about 30 to 45 minutes. When they have risen, make an indention in the center of each roll. Fill each with desired filling and bake at 350 F. for 20 to 25 minutes. Filling: In a large saucepan, cover apricots with water and cook until plump and tender (about 20 minutes). Drain and place in a blender or food processor and puree. In a saucepan, combine puree with sugar, lemon juice, and butter. Cook over medium heat until butter has melted. Cooking Texas Style Wagner and Marquez MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolacz Weselny (Sculpture Cake) Categories: Polish, Cheese, Desserts Servings: 1 2 (1/4 oz) pkgs, active dry -yeast ( 2Tbsp) 1 c Plus 1 Tbsp sugar 1/4 c Warm water 1 c Unsalted butter or -margarine, room temperature 2 Eggs 1 pt Warm milk (2 cups) 6 1/2 c All purpose flour 1 pn Of salt Milk Cheese Filling: 2 lb Dry cottage cheese or -farmer's old-fashioned -white cheese(4cups) 4 Egg yolks 2 c Granulated sugar 1 tb Vanilla Sugar(or vanilla -plus sugar) This very old recipe is famous for the artistic, decorative sculpture arranged on top. The picture in the cookbook has the upper outer edge circled with a braid of dough and cutouts of ducks arranged flat on the top. Prepare Cheese Filling; set aside. In a small bowl, dissolve yeast and 1 Tbsp sugar in 1/4 cup warm water. Let stand 5 to 10 minutes until foamy. Place 1 cup sugar, butter or margarine and eggs in large bowl. Beat until pale and fluffy. Add yeast mixture, 1 pint milk, 2 cups flour and salt. Beat until well blended. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Clean and grease bowl. Knead dough until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a clean damp cloth;let rise in a warm place, free from drafts, until doubled in bulk. Preheat oven to 350 F. Grease side and bottom of a 10 inch springform pan. Divide dough into thirds. Using your hands, gently press 1/3 of dough evenly over bottom and side of pan. Evenly spread Cheese Filling over doughlined pan. On a lightly floured surface, roll out another 1/3 of dough to a 10 inch circle. Place over Cheese Filling. Gently pat with your hands. Using a pastry brush, lightly brush milk over top of dough. Cut remaining 1/3 dough in 4 even pieces. Shape 3 pieces into long ropes. Braid ropes; apply to outer edge of cake. Using remaining dough, cut desired figures with various cutters of form shapes with your hands. Arrange figures on top of dough as desired. Lightly brush with milk. Bake 50 to 60 minutes or until golden brown. Cool cake in pan 5 minutes on a rack. Remove pan side; cool completely on rack. Makes 1 (10 inch) cake. Cheese Filling: With a grinder or food processor, process cheese. Do not puree or over process. Place egg yolks, sugar and Vanilla Sugar in a large bowl. Beat until pale and creamy, at least 10 minutes. Add ground cheese, a little at a time, while beating. Beat until smooth. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Koloketes (Pumpkin Pies) Categories: Greek, Appetizers, Vegetarian Servings: 30 Karen Mintzias MMMMM-------------------------PUMPKIN FILLING------------------------------ 3 c Diced butternut pumpkin 2 tb Pougouri (coarse burghul) 1 md Onion; chopped 1/4 c Peanut or corn oil 1/2 ts Ground cinnamon 1 pn Ground cloves 1 1/2 ts Salt Freshly ground black pepper MMMMM------------------------------PASTRY----------------------------------- 4 c Plain flour 1 pn Salt 3/4 c Peanut or corn oil 1/2 c Cold water 3 ts Lemon juice Beaten egg & milk for glaze Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F) Cooking time: 30 minutes Peel pumpkin, remove seeds and cut into 5 mm (1/4 inch) dice. Measure and place diced pumpkin into a bowl. Add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight. Sift flour and salt into a mixing bowl, add oil and rub in with fingertips until distributed evenly. Add water and lemon juice and mix to a firm dough. Knead lightly, cover and leave to rest for 30 minutes. Roll out dough thinly (about the thickness of a normal pie crust) and cut into 15 cm (6 inch) rounds. Take a round of pastry and moisten edges with a little water. Place a good tablespoonful of filling in centre, fold over and press edges to seal well. Flute edge with fingers or press with tines of fork. Place finished pies on lightly greased baking trays and glaze tops with an egg beaten with a little milk. Bake in a hot oven for 10 minutes, reduce to moderate and bake for further 20 minutes. Serve hot or cold. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Konigsberg Meatballs Categories: Beef, German Servings: 4 MMMMM----------------------------MEATBALLS--------------------------------- 1 Hard Roll 3/4 c Water 1 lb Ground Beef, Lean 1 Bacon, Strip, Diced 4 Anchovy Fillets, Diced 1 sm Onion, Chopped 1 lg Egg 1/2 ts Salt 1/4 ts Pepper, White MMMMM------------------------------BROTH----------------------------------- 6 c Water 1/2 ts Salt 1 Bay Leaf 1 sm Onion, Peeled, Halved 6 Peppercorns MMMMM------------------------------GRAVY----------------------------------- 1 1/2 tb Butter Or Margarine 1 1/2 tb Unbleached Flour 1 tb Capers 1 Lemon Juice From 1/2 Lemon 1/2 ts Mustard, Prepared 1 lg Egg Yolk 1/4 ts Salt 1/4 ts Pepper, White Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kopenhai Categories: Greek, Cakes, Desserts Servings: 30 Karen Mintzias MMMMM------------------------------PASTRY----------------------------------- 3/4 c Butter 1/4 c Sugar 1 Orange (grated rind only) 2 Egg yolks 2 1/2 c Flour 1 pn Salt MMMMM--------------------------ALMOND FILLING------------------------------- 6 Eggs; separated 1/2 c Caster sugar 1/4 ts Almond essence 1/4 c Plain flour 1/2 ts Baking powder 2 c Ground almonds 1 pn Salt MMMMM-------------------------TO FINISH TORTE------------------------------ 8 Fillo pastry sheets 1/4 c Unsalted butter; melted 2 c Granulated sugar 1 c Water 1 Thin strip orange rind 1 Thin strip lemon rind 2 ts Lemon juice 2 Pieces cinnamon bark Cream butter and sugar with grated orange rind until light and fluffy; beat in egg yolks. Sift flour and salt into butter mixture to form a soft dough. Lightly grease a round 20 cm (12 inch) dish (a "tapsi") or a 25 x 30 cm (10 x 12 inch) baking dish. As pastry moulds easily any tears can be pressed together. An alternative is to put pastry in dish without rolling, and press it over base and sides with fingers. Even out by rolling with a straight-sided glass. Bake in a moderately hot oven for 15-20 minutes until lightly coloured. Remove and cool. To make almond filling, beat egg yolks, sugar and almond essence until thick and light. Sift flour with baking powder and combine with ground almonds. Fold this lightly into beaten egg yolks. Beat egg whites with salt until stiff but not dry and fold lightly into almond mixture. Pour into pastry-lined dish. On a flat surface butter a fillo pastry sheet, top with another and butter. Continue until all sheets are used. Leave a top sheet unbuttered. Lift onto top of almond filling and trim edges of fillo in line with pastry crust, using kitchen scissors. Brush top with remaining butter. With a sharp knife or razor blade make slits through the top 2 or 3 sheets running the length of the dish and spacing them 4 cm (1 1/2 inches) apart. Bake in a moderate oven for 45 minutes until top is golden and filling is set. Meanwhile dissolve sugar in water over medium heat, add fruit rinds, lemon juice and cinnamon bark and bring to the boil. Boil for 10 minutes, strain and cool. When torte is cooked, cut through slits in pastry down to the bottom crust. Pour cooled syrup over hot torte, leave until cool. Cut diagonally to give diamond-shaped pieces for serving. Source: The Complete Middle East Cookbook by Tess Mallos. ISBN:1 86302 069 1. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kos Lemon Pie Categories: Greek, Pies, Desserts Servings: 12 Karen Mintzias MMMMM------------------------------PASTRY----------------------------------- 1 c Unbleached all-purpose flour 1/4 c Confectioners' sugar 1/2 tb Finely grated lemon peel 1 pn Salt 8 tb Unsalted butter - cut into small pieces 2 Egg yolks 1 ts Vanilla extract MMMMM-----------------------------FILLING---------------------------------- 8 tb Unsalted butter - at room temperature 1/3 c Honey 5 Egg yolks 1 1/2 c Ground blanched almonds 2 Lemons; juiced 1/4 c Heavy cream 1/2 c Superfine sugar 1/2 c -Water 1 Lemon; juiced MMMMM---------------------------FOR SERVING-------------------------------- Confectioners' sugar; sifted To make the pastry, sift the flour and confectioners' sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. Beat the egg yolks and vanilla together and stir into the flour mixture. Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. Tightly cover with plastic wrap and refrigerate for 30 minutes. Set a rack in the center of the oven and heat the oven to 375 F. Lightly flour a work surface and roll out the pastry to fit a 9- to 10-inch tart pan with a removable bottom. To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. Line with aluminum foil and bake 6 to 8 minutes or until just set. Set aside, and lower the oven temperature to 325 F. To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. Beat in the egg yolks one at a time. Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. Pour into the pastry shell and lightly smooth the top with a spatula. Bake 30 to 40 minutes, or until golden brown and set. Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan. Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. Set aside to cool slightly. Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners' sugar and the reserved zest. Serve immediately. Note: To make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. Add the egg yolks and vanilla and pulse just to mix. (It is unlikely that you will need to add water.) Wrap and refrigerate. Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kota Kapama (Chicken Braised With Cinnamon & Cloves) Categories: Greek, Poultry, Main dish Servings: 5 Karen Mintzias 1 Frying or roasting chicken* 1 Lemon (juice only) 4 tb Sweet butter & oil, mixed 1/2 c Dry white wine (optional) 1 1/2 lb Peeled, chopped tomatoes 1 tb Tomato paste; mixed with: 1/4 c Water; (mix w/ tomato paste) 1 lg Cinnamon stick 3 Whole cloves Salt & freshly ground pepper Fresh parsley or watercress *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. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kotopita (Greek Chicken Pie) Categories: Greek, Poultry, Main dish Servings: 10 Karen Mintzias 1 Chicken, stewed 1/4 c Butter or margarine 1/4 c All-purpose flour 2 1/2 c Chicken broth/stock; warmed 1/4 c Milk, optional 3 Eggs; lightly beaten 3/4 c Grated cheese *(see note) Salt & freshly ground pepper 1 ts Grated nutmeg Thyme or mint leaves;chopped 12 Commercial filo sheets *Note: Suggested cheeses are either Mizithra or Kefalotyri. If unavailable, Parmesan or Romano could be substituted. :-( Remove the bones and skin from chicken and discard. With your fingers tear the chicken into strips, not too small. Set aside while you prepare the sauce. Melt the 4 T butter in a heavy pan, then blend in the flour, without scorching, over medium heat. Remove from the heat for a minute and stir in the warm broth, then return to the heat and cook gently until the sauce boils. Cool. Mix in the milk if the sauce seems too thick, then add the eggs, cheese, a little salt, pepper, nutmeg, and thyme. Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets, brushing each with melted butter. Pour in the chicken filling, then cover with the remaining filo sheets. Tuck the top filo over the bottom and flute the edges. Score the top 3 filo sheets with a sharp knife. Bake in a moderate oven (350 F) for 40 minutes, or until crisp and golden chestnut in color. Remove from oven and let stand for 15 minutes before cutting into 9 to 12 squares. Serve warm. (Serves 9 to 12) Note: In Epirus, Kotopita is sometimes made with a large amount of onions. If you would like to try it, use the recipe above plus 1 pound of Spanish- type onions. Peel and slice the onions, boil in water for 5 minutes, and drain. Prepare the sauce without the cheese and bake the chicken and onions in the sauce, between homemade filo, preferably, or commercial filo. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kotopoulo Kokkinisto (Reddened Chicken) Categories: Greek, Poultry, Main dish Servings: 6 Karen Mintzias 1 Frying or roasting chicken* 3 tb Vegetable oil or butter 1 Onion; chopped 2 tb Butter 2 tb All-purpose flour (optional) 1 c Dry white wine - (more if necessary) 2 c Chopped, drained tomatoes 2 tb Chopped fresh parsley 1 pn Dried marjoram or thyme Salt & freshly ground pepper Water if necessary *Note: Chicken should be about 3 pounds, and cut into serving pieces. Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and saute the onion until soft, adding butter while stirring. For a thicker sauce, add the flour and cook 2 minutes, then add the wine and tomatoes. Simmer until thickened, then strain the sauce into a baking-serving casserole. Sprinkle the herbs over the chicken, season lightly with salt and pepper, and shake the casserole gently. Chicken should be almost covered with liquid; if not, add a little water. Cover tightly and simmer over low heat or transfer to a medium oven (350 F) to bake for 1 hour, or until the chicken is tender and the sauce thick. Serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kotopoulo me Bamyes - Chicken with Okra Categories: Greek, Poultry, Main dish Servings: 8 Karen Mintzias 1 Chicken, about 2 kg (4 lb) 1/4 c Butter 1 Onion; finely chopped 1 Garlic clove; crushed 1 1/2 c Chopped, peeled tomatoes 1 tb Tomato paste 1/2 c Dry white wine 1 Bay leaf 2 Pieces of cinnamon bark 1/2 ts Sugar Salt Freshly ground black pepper 500 g Prepared okra (500 g = 1 lb) Cooking time: 1 1/2 hours Cut chicken into serving pieces and wipe dry. Melt butter in a heavy saucepan or flameproof casserole and brown chicken on all sides. Remove to a plate when browned. Reduce heat and add onion and garlic. Fry gently until onion is transparent and add remaining ingredients. Cover and simmer for 20 minutes. Meanwhile, lightly brown prepared okra in a little butter and set aside. Return chicken to pan, cover and simmer gently for 45 minutes or until chicken is tender, adding browned okra 20 minutes before end of cooking time. Remove bay leaf and cinnamon bark and serve with boiled or mashed potatoes. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kotopoulo Kapanici Categories: Greek, Chicken, Casserole Servings: 4 4 Chicken pieces, skinned Salt and freshly ground -pepper 3 tb Olive oil 1 tb Butter 1 sm Onion, chopped 3 Garlic cloves, crushed 1/2 c Dry white wine 1 lb Ripe tomatoes, peeled, -seeded and chopped 1 tb Tomato paste 1 Cinnamon stick 4 Cloves 6 Allspice berries 1 c Water 6 oz Artichoke hearts, drained -(optional) 1 tb To 2 tb chopped fresh -parsley or cilantro Servings: 4 Sprinkle the chicken liberally with salt and pepper. Heat the oil with the butter in a large casserole, add the chicken and fry over moderate heat for about 5 minutes until browned on all sides. Remove from the pan with a slotted spoon and set aside. Add the onion and garlic to the pan and fry gently for about 5 minutes until soft. Return the chicken to the pan, pour in the wine, then add the tomatoes and tomato paste and mix well. Let the mixture bubble for a few minutes. Meanwhile, pound the spices with a pestle in a mortar. Add to the casserole with the water and stir well to mix. Cover the pan and simmer for about 45 - 60 minutes until the chicken is tender. Add the artichokes (if using) about 10 minutes, before the end of cooking time, to heat through. Taste and adjust seasoning, stir in the parsley or cilantro and serve immediately. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kotopoulo Giouvetsi Categories: Greek, Main dish, Poultry, Pasta Servings: 4 Karen Mintzias 1 md Roasting chicken (3-4 lbs) 3 tb Olive oil Salt Freshly ground black pepper 1 1/2 c Orzo 3 md Onions; coarsely chopped 2 Garlic cloves; minced 2 lg Bell peppers; cored, seeded, - and finely chopped 1 c Peeled,chopped plum tomatoes 1/2 ts Ground cumin 1/3 c Brandy 4 c Water Grated Parmesan cheese Preheat oven to 450°F. Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season skin with salt and pepper. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. Add remaining oil and other ingredients except cheese and toss in pan to combine. Place pan, uncovered, in hot oven and reduce heat to 350°F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving. Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kotta Pilafi (Chicken Pilaf) Categories: Greek, Chicken Servings: 6 6 Chicken breasts (about 3 -pounds) 1/4 c Butter 1 md Onion, finely chopped 1 1/2 c Canned tomatoes 2 c Water 1 ts Ground cinnamon Salt and pepper 1 c Uncooked rice Dairy sour cream Saute chicken breasts in butter until golden brown. Add onion, tomatoes, water, cinnamon, and salt and pepper to taste. Cover and simmer for 30 minutes. Add rice and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until rice is tender, adding more water if necessary. Serve with a bowl of cold dairy sour cream, to be spooned over the hot pilaf. Makes 6 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 5] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kouloura Rolls and Buns Categories: Greek, Breads Servings: 1 Karen Mintzias 2 tb Dry or cake yeast 1/2 c Warm water 2 c Milk; warm 3 tb Sugar; -OR- 5 tb Sugar; if making Koulourakia 3 tb Butter, margarine or oil 3/4 ts Salt 7 c All-purpose flour; unsifted 1 Egg MMMMM-----------------------------TOPPING---------------------------------- 1 Egg yolk 1/4 c Sesame seeds Melt yeast in warm water. Set aside. Bring milk to boil. Add sugar, butter and salt. Allow milk to cool slightly. Put flour in a large bowl leaving about a tablespoon of it in the measuring cup for hands and make a hole in the center. Pour liquid into it. Add yeast and egg. Start mixing with spoon or paddle, pushing flour from all sides into center. Dough will be sticky until flour is absorbed. Begin kneading dough in the bowl and then transfer it to a lightly floured board. Continue kneading until dough is smooth and elastic, about 20 minutes. Place dough in a greased bowl. Cover with towel dampened with hot water. Set aside in a warm place to rise until bulk has doubled, about 4 hours. Punch down in the middle. Knead for a few minutes and shape into a round loaf or into individual rolls (see below). Using fingers, rub top with egg yolk and sprinkle with sesame seeds. Place in greased baking pans. Let rise once more, uncovered, in a warm place, approximately 1 hour. Bake in preheated oven at 375 F for 45 minutes. Remove from oven; allow to cool 10 minutes before removing bread from pan. To Shape Traditional KOULOURA: Divide dough into 3 long ropes. Braid together. Place braid in a greased tube pan or a large round baking pan. Stretch dough to make ends meet. Use egg yolk to stick ends together. To Shape KOULOURAKIA Rolls: Pinch off pieces of dough. Roll on board with the palms of your hands to make a rope 6" long. Twist it into a hairpin, coil the ends around each other and stick the tips together with a dab of egg yolk. Or coil it like a snake, round and round; or roll into small round balls using the palms of your hands. Do not flatten or press down as you roll. Source: The Complete Greek Cookbook - by Theresa Karas Yianilos Avenel Books, New York Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Koulourakia (Sesame Cookies) Categories: Greek, Cookies Servings: 70 Karen Mintzias 1 c Butter 1 c Caster sugar 1 ts Vanilla essence 3 Eggs 5 c Plain flour 3 ts Baking powder 1/2 ts Ground cinnamon 1/4 ts Ground cloves 1/4 c Milk 1/2 c Toasted sesame seeds Makes: 70 Cooking time: 15-20 minutes Oven temperature: 190 C (375 F) Cream butter and sugar with vanilla essence until light and fluffy. Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well. Sift dry ingredients twice. Stir into creamed mixture alternately with milk to form a soft dough. Knead lightly until smooth. If dough is sticky, chill for 1 hour. Scatter some sesame seeds lightly on one side of pastry board. Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste. Double over rolled dough and twist, or form into rings, figure eights or coils. Place on greased baking sheets and glaze with reserved egg beaten with a little milk. Bake in a moderate oven for 15-20 minutes until golden brown. Cool on a wire rack and store in an airtight container. Variation: Roll dough in granulated sugar instead of seeds. Glaze lightly with milk. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kourambiedes Categories: Cookies, Greek Servings: 50 Karen Mintzias 1 c Sweet butter 1/2 c Powdered sugar 1 Egg yolk 2 tb Brandy or Cognac, (optional) 1 ts Almond extract 1 ts Vanilla extract 1 ts Baking powder 2 1/4 c Sifted cake flour; (or more) 3/4 c Ground almonds; toasted 1 lb Powdered sugar; sifted In electric mixing bowl, whip the sweet butter until it is fluffy and white. Continuing to beat on medium speed, gradually add the 1/2 cup powdered sugar, egg yolk, and flavorings. Meanwhile, sift the baking powder with the flour and gradually add to the batter, mixing by hand and working the flour thoroughly into the mixture before adding more. Mix in ground almonds. Knead until a soft, buttery dough is formed that will stay together when a little is rolled in the palms of your hands. Break off pieces slightly larger than a walnut, then roll into balls, half-moons, or S-curves. Place on cookie sheets allowing an inch between each. Bake on the center rack of a 350-degree oven for 12 to 15 minutes or until golden colored, not chestnut. Remove from the oven and carefully lift each Kourambie and place on a generous layer of sifted powdered sugar. Immediately sift more powdered sugar over to cover Kourambiedes. Allow to cool for 10 to 15 minutes before lifting and rolling to be sure they are evenly coated. May be served in individual fluted paper cups. Modified from a recipe in "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Koushari (Lentils, Macaroni and Rice in Oil) Categories: Egyptian, Vegetarian Servings: 6 Karen Mintzias 1 c Ads iswid (brown lentils) Water Salt 1 c Small macaroni noodles 1 c Short grain rice 2 tb Olive oil 1 c Tomato puree MMMMM----------------------------TA'LEYA II--------------------------------- 2 lg Onions 1/4 c Olive oil 1 Garlic clove (or more) -- finely chopped This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. You may cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like me, you like to keep pots to a minimum, use the method given. This is the way they prepare it in Egypt anyway. Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside. Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally. Drain and keep aside. Clean pot again and dry. Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate. Prepare the ta'leya (directions below), add tomato puree and bring to the boil. Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot. TA'LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kraeuterfladen - Waehe (Swabian Pizza) Categories: Pizza, German Servings: 4 250 g Flour (2 cups plus 3 1/2 -Tbsp) 25 g Fresh yeast (.9 oz) 1 3/4 l Milk (1/2 cup plus 1/2 Tbsp) 1 ds Salt 1 Egg 50 g Butter (3 1/2 Tbsp) Topping: 4 bn To 5 bn green onions 2 bn To 3 bn chives 1 ts (level) ground nutmeg 1/8 l Sour cream (1/2 cup plus 1/2 -Tbsp) 1 Egg Salt to taste 150 g Butter (2/3 cup) Dough: Mix a regular yeast dough and shape it into small circles, 4 1/2 to 6 inches in diameter. Then stretch these circles, from the center towards the edges so that the center is slightly thinner and the edge of the circle forms a slightly thicker rim. Finely chop the onion and chives, mix with the egg and sour cream. Stir in the nutmeg and salt. Fill the center of the 'Waehe' with this mixture. Bake at moderate heat until yellow. Remove from oven, dot with butter, and serve piping hot. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kratzet - Mehlkratzet - Duranand Categories: German Servings: 4 300 g Flour (2 1/2 cups plus 2 -Tbsp) 4 Eggs 1/4 l Milk (1 cup plus 1 Tbsp) 1 ds Salt A little bit of sugar 50 g Butter (3 1/2 Tbsp) Mix a pancake batter, and in a lightly greased skillet, at medium heat, cook on both sides. During the cooking process, repeatedly cut the pancake with the skillet, and move the pieces to a second skillet, where they are once more saute in a little butter. Just before serving, dust with sugar. Serve with stewed fruit. Unsweetened 'Kratzet' is also a popular side dish for meat dishes with gravy. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kraut Burgers Categories: Ground beef, German Servings: 4 1 lb Lean Ground Beef 1 lg Onion, Finely Chopped 3 tb Shortening 2 Loaves Frozen Bread Dough * 1 sm Head Of Cabbage, Shredded Salt & Pepper To Taste * Or substitute your favorite 2 loaf bread dough recipe. ~------------------------------------------------------------------------- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375°F for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Krautfleisch - Pork Casserole W/ Cabbage Categories: Casserole, Pork, Austria, Rennasiance Servings: 6 2 lb Pork cut into 1/2 inch cubes 2 oz Seasoned flour 1/2 oz Caraway seeds 3 oz Lard 1 oz Paprika 6 oz Shreaded cabbage -or Saurkraut 2 oz Tomato puree 1 c Water 1 oz Vinegar 4 oz Sour cream 1 oz Onions Toss the meat cubes in seasoned flour and caraway seeds. Heat lard and saute the meat with a lid on pan. Shake from time to time and cook until brown for 10 minutes. Then add ground paprika and sliced onions. Toss a few minutes, add tomato puree and white cabbage or saurkraut, vinegar and cold water. Season with a little salt. Simmmer gently for 1 1/2 hours until the meat is tender. Add sour cream or plian yoghurt at the last minute. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Krautsuppe (Cabbage Soup) Categories: German, Soups Servings: 6 4 Slices Bacon; Thick, Diced 2 Onions; Sliced 1 Turnip; Sliced 2 Carrots; Diced 2 Potatoes; Cubed 1 Head Green Cabbage; shredded 4 c Chicken Stock Or Bouillon 2 c Water 6 Sprigs Parsley * 1 Bay Leaf * MMMMM-----------------------------GARNISH---------------------------------- 1/4 c Parmesan Cheese; Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kreatopitakia (Baked Savory Pastries W/ Seasoned Meat) Categories: Greek, Appetizers, Meats Servings: 60 Karen Mintzias 3 tb Butter or margarine 2 Shallots or onions; minced 1 lb Lean ground lamb or beef 1/2 c Dry white wine 3 Sprigs fresh parsley;chopped 1 tb Chopped fresh mint or dill 1/2 c Tomato sauce Salt & freshly ground pepper 1/2 c Grated cheese* 1 Egg; lightly beaten 1 tb Bread crumbs; if necessary 1 lb Commercial filo sheets 1 c Butter; melted *Note: Suggested cheeses for this recipe are Greek kefalotyri or Parmesan. Heat the 3 tablespoons butter or margarine and cook the shallots until soft, then add the meat and mash with a fork over medium heat until the color changes. Add the wine and simmer a few minutes. Stir in the herbs and tomato sauce; season with salt and pepper to taste and simmer for 20 minutes. Cool. Add the cheese and egg, and if the mixture is very liquid, stir in the bread crumbs immediately before stuffing. Filo sheets should be unrolled flat, and cut 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 meat 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. Place on baking sheets and keep covered until all are ready to bake. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kreatopita Therini (Summery Meat Pie) Categories: Greek, Meats, Main dish Servings: 10 Karen Mintzias 4 Scallions; chopped 3 tb Butter or oil 1 lb Veal, beef or lamb (ground) 4 sm Zucchini; scrubbed, cubed 1 sm Eggplant; cubed 1 c Canned tomatoes; drained 1/4 c Chopped fresh parsley Salt & freshly ground pepper 1/2 ts Ground coriander or allspice 1 ts Dried oregano 1 c Grated cheese (Mizithra!!!) Bread crumbs, if necessary 10 Commercial filo sheets 6 tb Butter; melted Saute the scallions in the 3 tablespoons butter in a large frying pan and add the meat. Simmer a few minutes, then toss in the zucchini, eggplant, tomatoes, and parsley and season with salt and pepper. Cover the pan and simmer for 30 minutes, adding the coriander and oregano during the last 10 minutes. Remove from the heat and stir in the cheese. (The mixture should be thick; if any liquid remains, dust lightly with bread crumbs to absorb.) Line a 9 x 12 x 3-inch baking pan with 6 filo sheets, buttering each. Spread the filling over the filo evenly, then top with the remaining filo sheets, buttering each as before. Score the top few filo sheets into squares or diamonds. Bake in a medium oven for 35 to 40 minutes, until golden in color and the dough is crisp. Remove from the oven, and let stand for 10 minutes, then cut and serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kreplach Categories: Eggs, Jewish Servings: 24 2 c Flour 2 Eggs (Note:have all -ingredients at room temp.) 1 tb Water 1/2 ts Salt Kreplach Prepare one recipe noodle dough (see below). Roll out but don't let dry. Cut into 3-inch squares and place a tablespoon of one of the following mixtures on each. Fold over the dough into a triangle. Press edges together with a little water. Cook in boiling salted water or soup 20 minutes, or until they rise to the top. They can then be fried or served immediately in the soup. Makes 24 or more, according to how thin you roll the dough. HOMEMADE NOODLE DOUGH Place unsifted flour on a board and make a well in the center. Drop eggs, water and salt into it. Work the four with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. ***STOP HERE FOR KREPLACH RECIPE*** Let the rolled dough stand until it feels dry to the tough, but don't let it get too dry. you can cut the dough into squares, strips or very narrow noodles. For narrow ones roll up like jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling salted water or soup for about 10 minutes. Keep the balance in tightly closed jars. ~-Deborah MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kreplach Fillings Categories: Ground beef, Jewish Servings: 6 1 tb Fat 1/2 lb Ground beef 1/2 c Minced onions 3/4 ts Salt 1/4 ts Pepper Kreplach Fillings From the Art of Jewish Cooking by Jennie Grossinger: ***FILLINGS FOR KREPLACH*** *Meat: Heat the fat (I use oil) in a skillet and cook the meat and onions in it for 10 minutes, stirring frequently. Add the salt and pepper. Cool before placing in squares of dough. *Kasha: 1 cup minced onions 3 tablespoons chicken fat or butter (depending on whether you are serving a meat or dairy dish) 1 1/2 cups cooked kasha 1/4 teaspoon pepper Lightly brown the onion in the fat or butter. Stir in the kasha and pepper. *Cheese-Potato: 1/2 cup minced onions 3 tablespoons butter 1 1/2 cups mashed potatoes 1/2 cup pot cheese 1 teaspoon salt 1/8 teaspoon pepper 1 egg Sour cream Lightly brown the onions in the butter. Add the potatoes, cheese, salt, pepper and egg, beating until smooth. Serve with sour cream. *Chicken: 1 1/2 cups ground cooked chicken 4 tablespoons browned minced onions 1 egg yolk 3/4 teaspoon salt 1 Dash pepper 1 tablespoon minced parsley Blend all the ingredients together. *Chicken liver: 1/2 pound chicken livers 1/2 cup minced onions 2 tablespoons chicken fat 2 hard-cooked egg yolks 1 teaspoon salt 1/8 teaspoon pepper Cook the livers and onions in the fat for 10 minutes, mixing frequently. Grind or chop the livers, onions, eggs, salt and pepper. Cool before placing in squares of dough. ***ENJOY!!!*** MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Krestianskiy Zavtrak (Peasant Breakfast) Categories: Eggs, Pork, Russian Servings: 4 5 tb Unsalted (Sweet) Butter 2 c Pumpernickel Bread; -Preferably German, Day Old -Cut Into 1/2-Inch Cubes 4 oz Bacon; Smoky, Chopped 3/4 c Onion; Finely Chopped 3 c Smoked Kielbasa Or Bratwurst -Cut Into 1/2-Inch Cubes Salt And Freshly Ground -Black Pepper 8 lg Eggs MMMMM-----------------------------GARNISH---------------------------------- Fresh Dill; Finely Chopped Melt 4 Tbls of the butter in a large skillet over medium heat. Saute the bread cubes in batches until golden brown and crisp. Transfer to a bowl and set aside. Wipe out the skillet with paper towels. Fry the bacon, in the skillet, over medium heat until it renders out the fat. Add the onion and saute until it begins to color, about 8 minutes. Add the kielbasa and cook, stirring, until the onion and kielbasa are nicely browned. Melt the remaining 1 Tbls of butter in a medium-size non stick skillet over medium heat. Add one-fourth of the kielbasa mixture and one-fourth of the bread to the skillet and distribute evenly with a wooden spoon. Break 2 eggs into the skillet. Cook for 2 minutes, stirring the whites gently with a thin spatula. When the whites are almost set and the yolks are still liquid, reduce the eat to low, cover the skillet, and cook for another minute or until the desired doneness is achieved. Slide the hash and eggs onto a plate. Repeat with the remaining ingredients to make three more portions. Serve immediately sprinkled with the dill as a garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Krumiri Categories: Cookies, Italian Servings: 48 1 c Unsalted butter 2/3 c Sugar 3 Egg yolks 1 ts Vanilla extract 1 1/2 c All-purpose flour 1 c Yellow cornmeal PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition. Stir the flour and cornmeal together, and stir into the butter mixture by hand. Line 2 or 3 cookie sheets with parchment paper and pipe the Krumiri in horseshoe or stick shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Bake about 15 minutes. Remove from pans and cool on a rack. VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti are always on the bar at Tonino and Claudia Verro's charming inn, Contea, at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe for its situation in the Langa hills, has some of Italy's most breathtaking natural scenary, as well as excellent wine and Grappa. FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough in half and place each half on a piece of parchment or wax paper. Shape the dough into a rough log about 1-inch diameter and about 6 inches long. Roll and tighten the paper around the dough, to make it perfectly cylindrical. Chill the cylinders of dough about 1 hour, until firm. Remove one piece at a time from the refrigerator and slice the cylinder into disks 1/4-inch thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides. Continue with the other cylinder of dough. Bake as for the Krumiri. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kuemmelkartoffel (Caraway Potatoes) Categories: Potatoes, German Servings: 4 500 g Potatoes (a generous lb) 1 l Water (a generous quart) Salt to taste Pepper to taste 1 tb Caraway seed Peel the raw potatoes, slice them, and boil in very salty water until tender. Drain the water. Scatter the caraway seed over the potatoes, cover, and on low heat, let dry for 2 to 3 minutes. The potatoes are served in a bowl, and frequently the cook would pour melted butter over them. SALZKARTOFFELN: As above, but omit the caraway seed. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM