Gold Medal Software 3

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MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kulich Categories: Breads, Russian Servings: 24 1/3 c Raisins,golden 3 tb Rum 1/2 c Sugar 1 pk Active dry yeast(1/4 oz) 1/2 c Water,warm(105-115') 6 tb Butter,softened(3/4 stick) 3 Eggs 2 tb Vanilla 3 tb Milk,powdered 3/4 ts Salt 1/8 ts Saffron,ground (optional) 4 3/4 c Flour,all-purpose 1/4 c Almonds,slivered 1/4 c Orange peel,chopped,candied MMMMM---------------------------SUGAR GLAZE-------------------------------- 1 c Confectioners' sugar Reserved soaking rum 2 ts Lemon juice 1 ts Water 1. Soak raisins in rum for at least 30 or overnight. 2. Combine 1/2 teaspoon sugar along with yeast and water in small bowl. Let stand until foamy, about 5 minutes. 3. Beat together remaining sugar, butter, eggs, vanilla, powdered milk, salt and saffron, if using, and yeast mixture in large bowl with mixer until blended. Add 2 cups of the flour and 1 tablespoon of soaking rum, beating for 2 minutes at high speed. 4. Drain raisins and reserve rum for glaze. Stir raisins, almonds and orange peel into dough with wooden spoon. Stir in enough of remaining flour to form a soft dough. Turn out onto floured surface and knead until smooth and elastic, about 5 minutes. 5. Place dough in greased bowl, turning to coat. Cover; let rise in warm spot for 1 1/2-2 hours, until doubled. Grease well two 1 lb. coffee cans. Line bottoms with rounds of waxed paper. 6. Turn dough out onto floured surface. Punch down; knead a few turns. Divide in half and place in prepared cans. (They should be about two-thirds full.) Let rise, covered, for about 1 1/2 hours, or until it has risen to top of can. 7. Preheat oven to moderate (350'F). Brush tops of breads lightly with water. 8. Bake in lower third of preheated moderate over (350'F) for 35-40 minutes or until golden brown on top and long skewer inserted in center comes out clean. Check after 25 minutes and tent with foil if browning too quickly. 9. Using oven mitts, carefully remove the bread from the cans, supporting top of bread and twisting off can. Cool upright on wire rack to room temperature. Drizzle glaze over breads. Garnish with candied orange peel and slivered almonds, if you wish. SUGAR GLAZE: Stir together confectioners' sugar, reserved soaking rum, lemon juice and water as need, in small bowl until good drizzling consistency. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kurbisbrai Mit Kase Categories: Cheese, German Servings: 4 2 lb Pumpkin 1/2 oz Ground ginger 3 oz Butter 4 oz Sliced apples 4 oz Grated cheese 2 c Salt water Salt & pepper Cut pumpkin in segments and remove peeling and seeds. Boil in salted water with ginger and apples for 20 minutes until soft. Pass pulp through a sieve and blend with butter. Season to taste. Place in a shallow dish, sprinkle grated cheese and brown under grill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kurinoye File So Smorchkani(Stuffed Chicken Breast W/morels) Categories: Russian, Chicken Servings: 2 2 c Chicken Stock Or Canned -Broth 1 oz Dried Morels; Rinsed 1 lg Whole Boneless Chicken -Breast; (About 1 1/2 Lb) -Halved 7 oz Ground Chicken Meat 1 lg Egg; Slightly Beaten 2 tb Fresh Parsley; Chopped 1 tb Fresh Dill; Finely Chopped ;Salt And Freshly Ground -Black Pepper, To Taste 1/3 c Dry White Wine 1/2 c Heavy Or Whipping Cream 2 tb Unsalted Butter; Chilled And -Cut Into Pieces 2 ts Dry Vermouth Bring 1/2 cup of the chicken stock to a boil and pour over the morels in a heatproof bowl. Soak for 1 hour, then drain, (Reserve the liquid) and chop fine. Strain the soaking liquid through a coffee filter and set aside. Place each chicken breast half between two sheets of waxed paper and pound with the flat side of a meat pounder until thin. In a small bowl, combine the ground chicken, egg, 1 tb of the parsley, the dill and 2 tbls of the chopped morels. Season with salt and pepper and mix well. Place half of the filling along the long side of each breast half, tuck in the ends and roll up. Secure with a wooden toothpick. Place the chicken rolls in a medium-sized saucepan and add the morel soaking liquid, the remaining broth, the wine and the remaining morels. Bring the liquid to a boil, then reduce the heat to low, and partially cover, poaching the chicken until cooked through, 20 minutes. With a slotted spoon, remove the chicken to a heated platter. Over medium-high heat, reduce the poaching liquid to 1/2 cup, 15 minutes. Add the cream and cook for 7 minutes longer. Remove the pan from the heat and whisk the butter and the vermouth until well blended in the liquid. Stir in the remaining parsley and season with salt and pepper to taste. To Serve, cut the rolls into 1/2-inch slices and spoon the sauce over them. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kuritsa S Paprikoy (Chicken Paprikash) Categories: Chicken, Russian Servings: 6 2 tb Butter, sweet 1 Onion, large; chopped 3 tb Paprika 3 tb Oil 1 Chicken, 4 lb 1 Pepper, green bell 1 Pepper, red bell 4 Tomato, large Salt; to taste Pepper; to taste 1/4 ts Marjoram 1 c Chicken stock 2 tb Sour cream 3 tb Cream, heavy 1 tb Parsley, fresh Approx. Cook Time: 1:00 Melt the butter in a large Dutch oven over medium-low heat. Add the onion and sauteé, stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium heat until it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add the peppers and cook over medium heat, stirring, for five minutes. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes. Meanwhile, in a small bowl, whisk together the sour cream and heavy cream. With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven. Reduce over high heat until slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley. --- Please to the Table von Bremzen & Welchman MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kutia (Ukrainian Traditional) Categories: Appetizers, Ukrainian Servings: 6 2 c Wheat 3 qt Water 1 c Poppy seeds 2/3 c Sugar 1/3 c Honey (dissolved in 3/4 cup -hot water) 1/2 c Chopped walnuts 1 Apple cut into 1/4 inch -squares This is the ritual first dish of the 12 course Christmas Eve Supper. The wheat represents the staff of life, the honey represents the Spirit of Christ Dry wheat in 250 degree oven for one hour, stir occasionaly. Wash, soak in cold water overnight. Next morning, bring wheat to boiling point, simmer for 3 - 4 hours, until kernels burst open. Scald poppy seed, simmer for 3 - 5 minutes. Drain, grind twice using the finest blade of food chopper. Set aside. Combine honey and sugar in hot water. Set aside. After all ingredients have cooled, combine in one bowl and add the chopped apples (if desired). This dish is to be served cold and will not keep well at room temperature. Store in fridge until ready to serve. If anyone found this to be interesting, leave me a message and I can post more of the traditional Ukrainian dishes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kythoni Peltes (Quince Jelly) Categories: Greek, Condiment Servings: 1 Karen Mintzias 1 kg Quinces 4 c Water Granulated sugar 2 ts Lemon juice 2 Rose geranium leaves Cooking time: 2 hours Wash quinces well to remove the fuzz. Peel and core. Slice quinces into preserving pan and add 2 cups water. Leave aside and do not be concerned if quince discolours. Place peels and cores into a pan with remaining water and boil for 30 minutes. Strain and make liquid up to 2 cups with water. Add liquid from peels to sliced quinces in pan. Bring to the boil and simmer gently for 1 hour until quince flesh is very tender. Scald a large piece of cheese cloth or doubled butter muslin, wring out and drape over a deep bowl. Pour quince and liquid into clean cloth and gather up ends. Tie with string and suspend over bowl. Secure to a fixed object so that juice can drip slowly into bowl. Leave for 24 hours. Do not squeeze bag to hasten dripping as this will make jelly cloudy. Measure juice into clean preserving pan. For each cup of juice add 1 cup sugar. Stir over heat till sugar dissolves, add lemon juice and washed geranium leaves and bring to the boil. Boil rapidly for 25 minutes, skimming frequently. Test a teaspoonful on a cold saucer. Leave to cool. Run finger across jelly in saucer - setting point is reached when surface wrinkles. It is advisable to remove pan from heat while jelly is being tested as you would overcook the jelly. Remove leaves and ladle hot jelly into hot sterilized jars. Seal when 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: Kythoni Xysto (Grated Quince Preserve) Categories: Greek, Condiment Servings: 1 Karen Mintzias 4 Quinces (about 1 kg) 3 c Water 4 c Sugar 2 Thin lemon rind strips 1 Piece cinnamon bark *Or* 2 Rose geranium leaves 1/4 c Blanched split almonds * 2 tb Lemon juice *Note: almonds should be toasted. Cooking time: 1 1/2 hours Wash quinces well and rub off all fuzz. Peel, quarter and remove core. Place peels and cores in a pan with 2 cups water and boil for 20 minutes. Grate quince quarters and place in a heavy preserving pan with remaining water. Leave aside until peels are boiled. Do not be concerned if quince discolours. Strain liquid from peels into a measuring jug and make up to 2 cups with water. Add this to grated quince with the sugar, lemon rind and cinnamon bark or washed geranium leaves. Place over medium heat and stir occasionally with a wooden spoon until sugar is dissolved. Bring to the boil and boil fairly rapidly for 1 hour or until it gels when tested on a cold saucer. Stir in almonds and lemon juice and boil 1 minute longer. Ladle into hot, sterilized jars and seal when cold. Note: As the peel and core contain pectin, the setting ingredients for jellies and preserves, it is advisable that these be boiled to extract the pectin. 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: Kythonopasto (Quince Paste) Categories: Greek, Desserts Servings: 1 Karen Mintzias Pulp from Kythoni Peltes Granulated sugar Water Bay leaves Caster sugar Cooking time: 45-50 minutes. Puree quince pulp by pressing through a sieve or process in food processor. Measure puree into a heavy pan. Add 1 cup sugar and 1/4 cup water to each cup of pulp. Set over medium heat and stir occasionally until sugar is dissolved. Bring to the boil, then boil steadily for 40-45 minutes, stirring occasionally so that paste cooks evenly. As paste is thick, it has a tendency to scorch, so watch carefully. When cooked, paste comes away from sides of pan and is dark red in colour. Spread while hot into an oiled slab cake pan so that it is 2 cm (3/4 inch) thick. Leave in pan at room temperature for 2-3 days, lightly covered with muslin. When dry and firm, cut into small diamond shapes with an oiled knife. Lift out and place in a container with bay leaves between layers. Seal tightly. When serving, dip tops lightly into caster sugar to give pieces a fine coating. Kythonopasto keeps indefinitely stored at room temperature and is traditionally served in place of a spoon sweet, accompanied with a glass of iced water. 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: La Piperade Categories: Basque, Pork Servings: 4 2 ea Onions 2 ea Cloves garlic 1 x Salt and pepper 2 lg Peppers 1 ea Green bell pepper 1 ea Red bell pepper 1 sm Hot red pepper 3 tb Olive oil 1/4 ts Sugar 1/4 lb Ham 1 tb Chopped parsley for garnish 6 ea Eggs PREPARATION: Chop the onions. Using the flat side of a large knife, crush garlic with a pinch of salt. Core, seed, and chop tomatoes. Remove stems, seeds, and ribs from red and green bell peppers and chop. Stem, seed, and mince hot pepper. the onions and garlic paste; saute until onions are wilted, about 5 minutes. Add tomatoes, bell and hot peppers, the sugar, and black pepper to taste. Stir. Cook, covered, over medium heat until vegetables are very soft and mixture has thickened, about 25 minutes. Uncover, increase heat, and reduce mixture for 1 to 2 minutes more. NOTE: Recipe can be made to this point several days ahead. NOTE: Recipe can be made to this point several hours ahead. COOKING AND SERVING: In a frying pan, cook ham over low heat in remaining 1 1/2 tablespoons olive oil until browned, about 5 minutes. Remove ham with a slotted spoon and keep warm. Reserve oil in pan. frying pan and pour in egg-vegetable mixture. Simmer mixture, stirring, over low heat until eggs just begin to set. Let eggs continue to cook undisturbed until set. This Basque-American specialty is earthy, simple, and highly flavored. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: La Potee Auvergnate Categories: Soups, French Servings: 6 2 Garlic sausages 6 oz Bacon, in one piece 2 md Onions; thinly sliced 24 Garlic cloves; peeled 1 Calf's foot, split (opt.) 1 lb Pork stew meat 1/2 c Dry great northern beans 5 c Low-sodium chicken broth -=OR=- Water 1 sm Sprig rosemary 1 Sprig thyme 4 Bay leaves Pepper; to taste 2 md Potatoes 1 ts Salt; or as desired 12 oz Smoked pork chops 1 sm Head green cabbage - cut into strips PRICK THE SAUSAGES, then place in a 2-quart heavy pot with bacon and onions. Place over medium heat on top of the stove and cook 10 minutes. Remove the sausages, and set them aside. Pour off excess fat. Return the pot to the stove, add garlic, calf's foot and pork stew meat, cover and cook another 10 minutes. Add beans and enough broth to barely cover. Add rosemary, thyme, bay leaves and pepper. Cover, bring to a boil and place the pot in the oven. Turn oven to 350F and cook for 1 hour. Check from time to time and add water if the beans dry out. Meanwhile, cut the sausages into 1-inch pieces and quarter the potatoes. When the beans are soft, add salt, smoked pork, sausages, cabbage and potatoes. Replace the cover and replace the pot in the oven for another 35 minutes. When it's time to put dinner on the table, fish the bay leaves out of the pot and serve the potee in the dish in which you cooked it. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: La Tarte Tatin Categories: Desserts, French Servings: 4 1/2 lb Puff pastry -(fresh or thawed frozen) 1 c Sugar 1/4 c Water 5 lb Golden Delicious apples - peeled, cored, quartered - and tossed with Lemon juice 1/2 ts Cinnamon 1/4 c Unsalted butter; melted Sugar FOR PASTRY: Preheat oven to 300 F. Roll pastry 1/8 inch thick. Cut into circle 1 inch larger than diameter of 1-quart-souffle dish. Transfer to baking sheet, prick with fork and bake 30 minutes. If not quite browned, increase heat to 350 F. Combine 1/2 cup sugar with water in 8-inch skillet and cook, swirling pan frequently, until carmelized. Pour into 1-quart souffle dish. Begin adding apples, arranging vertically (fill dish as compactly as possible since fruit will shrink during baking). Lay remaining apples (or as many as possible) on top. Sprinkle with remaining 1/2 cup sugar and cinnamon. Pour melted butter evenly over top. Cover with foil, making several slits to allow steam to escape. Lay piece of foil on lower oven rack to catch any juices that might overflow. Bake, basting frequently, until apples are tender, about 1-1/2 hours. Remove from oven and cool 15 minute. Carefully pour off juices into 8-inch skillet and boil over medium-high heat until reduced and carmelized. Run knife around inside of souffle dish to loosen apples. Set pastry over fruit. Place serving plate on top and invert. Pour carmelized juices over top. Heat heavy skillet until quite hot. Dust tarte with sugar and hold bottom of hot skillet over top of tarte to sear sugar, or place under broiler. Repeat 3 more times. Serve warm or cold. Source: Ernie's - San Francisco, California Favorite Restaurant Recipes - by 0-89535-100-5 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lacy Potato Pancakes (Latkes) Categories: Pancakes, Jewish Servings: 2 4 Potatoes - peeled 1 sm Onion 2 Eggs 1/3 c Flour 1 ts Baking powder 1 ts Salt 1 pn Lemon pepper or pepper oil - for frying Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor. Place potatoes in a colander and rinse under cold water to remove the starch. Be sure to allow potatoes to drain well. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon. Combine potato and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces. Heat 1/8" of oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be. Brown well on both sides. Drain well on paper towels. Keep the cooked pancakes warm in a 100 F oven. Serve with Pink Cinnamon Applesauce (see recipe) and/or sour cream. Makes about 2 dozen regular size or 5 dozen miniatures. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled. To reheat, place in a single layer on an ungreased cookie sheet. Bake uncovered at 450 F for 5 minutes, or until crisp and hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lagos/Kounelli Fournou (Baked Hare or Rabbit) Categories: Main dish, Meats, Greek Servings: 4 Karen Mintzias 1 Rabbit or hare -- cleaned and skinned 2 Celery stalks, with leaves, -- chopped 2 md Onions; chopped 1 Carrot; sliced 1/2 c Chopped fresh parsley 1 Bay leaf; crumbled 2 Sprigs fresh rosemary 6 Peppercorns; bruised 2 c Dry red wine 1/2 c Vinegar 1/4 c Butter or margarine Salt Freshly ground pepper 4 Fresh tomatoes; chopped -OR- 8 oz -Tomato sauce 3 Allspice berries After washing the rabbit or hare thoroughly and cutting into serving pieces, place in a large glass or earthenware bowl. Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, wine, and vinegar and pouring over the meat. Cover and refrigerate for a day or two, turning the pieces over occasionally. On serving day, drain, reserving the marinade, and wipe dry. Transfer the marinade to a casserole and simmer for 15 minutes. While the marinade is cooking, heat the butter in a large frying pan, and when very hot sear the meat over high heat until it is reddened in color without browning. Remove from the heat, and with a spatula lift the rabbit or hare pieces into the simmering marinade, then pour in the remaining butter. Taste for seasoning, then add the salt and pepper, tomatoes, and allspice. Weight the meat with a small plate to keep it under the sauce, then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the meat is tender and the sauce thickened. Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New York ISBN:0-517-27888-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lagos/Kounelli Stifado Categories: Meats, Greek, Main dish Servings: 6 Karen Mintzias 1 Rabbit or hare -- cut into serving pieces, -- and marinated 1 or 2 days -See: Lagos/Kounelli Fournou 1/4 c Butter 2 lb Small white onions -equal weight of rabbit/hare 1 c Canned tomato sauce 3 Whole cloves 2 Garlic cloves 1 tb Raisins (optional) 1 Bay leaf 1 ts Granulated sugar 1/2 c Dry white wine 2 tb Wine vinegar Fresh rosemary Remove the rabbit or hare from the marinade and wipe dry. In a large casserole, heat the butter or oil and sear the rabbit or hare over high heat until reddened in color, without browning the fat. Meanwhile, peel the onions and cut a cross in the root end with a sharp pointed knife to keep them from falling apart during cooking. Arrange around the rabbit or hare, then stir in the remaining ingredients, add enough water to cover, place an inverted plate over the meat and bring to a boil. Transfer to a very slow oven (225 F) and bake for 2 to 2-1/2 hours, until the rabbit or hare and onions are tender. Remove from the oven and carefully pour off the sauce into a small saucepan. Boil down to 1-1/2 cups. Remove plate from casserole, pour the sauce over, and garnish with additional rosemary. Serve warm. NOTE: The flavor improves the second day. Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New York ISBN: 0-517-27888-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb & Cabbage Casserole Categories: Norwegian, Casserole, Lamb Servings: 6 4 Lamb chops* 1/2 c All-purpose flour 1 lb White cabbage; cored, and Thinly sliced 2 tb Butter 1/2 c Hot water 3 tb Whole black peppercorns *Thin round-bone shoulder -lamb chops, trimmed but -with Some fat. Directions: Directions: Lightly salt the chops, preferably an hour before you plan to cook them. Oil a heavy casserole that can be placed on top of the stove and that is just wide enough to hold two chops. Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter. Continue making layers, ending with cabbage and a little butter. Pour on the hot water. Tie the peppercorns securely in cheesecloth and lightly bruise them with a rolling pin, or bruise them with pestle and mortar and put them in a metal spice-holding ball. Bury the peppercorns in the casserole. Cover and bring to the boil. Immediately lower the heat and simmer very gently for about 1 1/2 hours, until the meat is very tender and the cabbage almost melted. Remove the peppercorns. Serve with boiled potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb & Pear Tagine Categories: Lamb, Moroccan Servings: 6 2 lg Onions, peeled & sliced 1 kg Lean lamb, leg or shoulder -cut into 4cm cubes. 4 Pears, peeled cored & cut -into 4cm chunks 1/2 c Sultanas 1/2 c Silvered almonds 1 tb Olive oil 1 ts Cumin 1 ts Ground coriander 1 ts Ground ginger 1 ts Cinnamon 1 ts Black pepper Water, to cover the meat Salt, to tast Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will do very well. 1. In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) 2. Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb and Pear Tagine Categories: Lamb, Moroccan Servings: 6 2 lg Onions, peeled & sliced 1 kg Lean lamb, leg or shoulder -cut into 4cm cubes. 4 Pears, peeled cored & cut -into 4cm chunks 1/2 c Sultanas 1/2 c Silvered almonds 1 tb Olive oil 1 ts Cumin 1 ts Ground coriander 1 ts Ground ginger 1 ts Cinnamon 1 ts Black pepper Water, to cover the meat Salt, to tast Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will do very well. 1. In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) 2. Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb and Sausage Couscous Categories: Moroccan Servings: 8 3 lb Lamb shoulder - cut into 2-in cubes 1/2 ts Salt; or to taste Freshly ground black pepper 1 tb Olive oil 1 md Onion; quartered 4 md Carrots; peeled -and cut into 1/2-in rounds 2 Celery stalks - cut into 4 pieces 1/4 c Tomato paste 3 tb All-purpose flour 1 c Dry white wine 6 c Low-sodium chicken broth -=OR=- Water 1 ts Cayenne pepper 1 tb Ground cumin 6 Spicy sausages - preferably merguez-style 2 md Zucchini - cut into rounds 1-in thick 1 1/2 c Couscous PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb. Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb Baked In Paper Categories: Greek, Meats, Main dish Servings: 6 Karen Mintzias 1 Leg of lamb * 2 oz Feta or Kasseri (or more) 1 ts Thyme 1 ts Spearmint flakes 1 ts Oregano 2 Garlic cloves 2 Lemons, juice only 1 tb Salt Pepper to taste *Note: Lamb shanks may be substituted for leg of lamb. Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb Chops Bandit Style - Arni Palikari Categories: Greek, Meats, Main dish Servings: 6 Karen Mintzias 6 Lamb chops or steaks, thick 1/4 c Butter or margarine 1 lg Onion; thinly sliced 3 Garlic cloves; - finely chopped 4 md Tomatoes 12 sl Potato (thick) Oregano or rigani - (fresh or dried) Salt and pepper 125 g Kasseri or Gruyere cheese; - sliced Heavy duty foil Cooking time: 1-1/4 hours Oven temperature: 160°C (325°F) Grease a frying pan lightly and fry lamb until browned on each side but not cooked through. Place each chop or steak on a 25 cm (10 inch) square of foil. Drain fat from pan, add butter, onion and garlic and fry gently until onion is soft. Spoon on top of meat, leaving butter in pan. Place 2 slices of potato on each chop and brush with this butter. Top with slices of tomato and sprinkle lightly with oregano or rigani. Finish with a slice of cheese on top and fold foil, using double folds to seal each package completely. Place close together in a baking dish (cheese uppermost) and cook in a moderately slow oven for 1-1/2 hours. Serve packages directly onto individual plates. Accompany with a tossed green salad. 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: Lamb Kofta with Yogurt Sauce Categories: Lamb, Middle east Servings: 4 1 lb Ground lamb 2 Eggs, lightly beaten 1 1/4 c Stale breadcrumbs 2 Onions, grated 2 tb Chopped fresh parsley 1/2 ts Ground cinnamon 1 ts Ground cumin 1/2 ts Chili powder 2 ts Tumeric 1 ts Ground allspice Blend or process all ingredients until smooth and pasty. Shape 1/4 cup lamb mixture around skewer in and elongated (3 to 4 inch) sausage shape along length of skewer; repeat with remaining mixture. Tip: if using wooden skewers, soak in water before shaping meat. Just before serving, grill or barbecue kofta until cooked. Serve with yogurt sauce. Yogurt Sauce: 1/2 cup plain yogurt 2 tsp lemon juice 2 Tbsp tahini paste 1 clove garlic, crushed 2 Tbsp water Combine all ingredients in bowl; mix well. Serves 4. Source: Australian Woman's Weekly, Mediterranean Cooking posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb Pasta E Fagioli Categories: Lamb, Italian, Pasta Servings: 8 1/4 c Virgin olive oil; PLUS 2 tb Virgin olive oil 2 lb Boneless lamb stew meat 1 Celery stalk; finely minced 1 sm Carrot; finely minced 1 tb Finely minced garlic 6 c Veal, lamb or chicken stock 3/4 c Dried flageolet beans -=OR=- Red kidney beans 4 Sprigs fresh oregano -=OR=- Marjoram, -=OR=- 1 tb -Dried Marjoram 4 Plum tomatoes 3/4 c Uncooked elbow macaroni MMMMM-----------------------------GARNISH---------------------------------- 1/2 c Grated Parmesan cheese -=OR=- Romano cheese 1 sm Onion; finely minced Freshly ground pepper Virgin olive oil IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove. Add the lamb in batches and brown well on all sides. Do not crowd the pot or the meat will steam rather than brown. Remove and reserve as pieces become brown. Discard fat. Preheat oven to 350F. When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes. Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb Patties Moroccan Style with Harissa Sauce Categories: Moroccan, Lamb Servings: 4 1 1/2 lb Ground lean lamb 1 ts Paprika 1/4 ts Crushed dried hot peppers 1/4 ts Ground black pepper 1 ts Ground cumin 2 ts Chopped garlic 2 tb Grated onion 4 tb Chopped parsley Salt to taste 1 tb Vegetable oil Harissa sauce Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side. Clay Irving MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lamb Phyllo Rolls Categories: Greek, Main dish Servings: 6 Karen Mintzias 5 tb Extra-virgin olive oil 6 tb Unsalted butter 1 lg Onion; finely chopped 1 1/2 lb Lean lamb, finely ground 2 lg Ripe tomatoes; peeled, diced 1 ts Honey 1 tb Ground cinnamon; OR to taste 1/2 ts Sea salt; OR to taste 1 ts Cracked black pepper -OR to taste 1/4 c Reduced meat stock -=OR=- robust red wine 1 1/2 tb Minced flat-leaf parsley 1 c Fresh myzithra cheese; -OR- - Small curd cottage cheese, - drained 1/3 c Finely grated feta cheese 1/2 ts Grated nutmeg 2 Egg yolks 12 Phyllo sheets MMMMM---------------------------FOR SERVING-------------------------------- Confectioners' sugar Ground cinnamon Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in a heavy skillet and saute the onion over low heat until soft, about 8 minutes. Raise the heat, add the meat, and saute until lightly browned, breaking up any lumps with a wooden spoon. Add the tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and bring to a boil. Add the stock, bring to a boil, reduce the heat, and simmer 15 minutes, or until almost all the liquid has evaporated. Add the marjoram and parsley, and additional cinnamon, marjoram, and pepper to taste (do not add salt at this point, as the cheese mixture is salty). Set aside, or refrigerate for up to 24 hours. Heat the oven to 375 F. Press the myzithra through a sieve or food mill into a bowl. Combine with the feta, nutmeg, remaining 1/2 teaspoon pepper, and the egg yolks, cover and set aside. Combine the remaining 4 tablespoons butter and olive oil in a small saucepan, and melt over very low heat. Brush a heavy baking sheet with some of this mixture. Lay the phyllo sheets one on top of another and cut in half crosswise to make 24 sheets. Tightly rewrap half the sheets and refrigerate. Lay 1 of the remaining sheets on a clean work surface, with a long end facing you, and brush lightly with the butter mixture. Lay a second sheet on top, brush it with the mixture, and repeat with a third sheet. Lay another sheet on top. Divide the meat mixture into 6 portions. Place 1 portion on the bottom third of the top phyllo sheet and shape it into a sausage about 8 inches long. Divide the cheese filling into 6 portions and spread 1 portion over the meat. Fold the bottom edges of the phyllo layers over the filling, then fold over the 2 sides, and roll up to make a firm neat parcel. Place on the baking sheet and repeat with the remaining phyllo and filling. Brush the rolls with the remaining butter mixture and bake 25 to 30 minutes, or until deep golden brown. Drain on paper towels, sprinkle liberally with the confectioners' sugar and cinnamon, and transfer to a warm platter. 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: Lamb Pie, Ioannina Style Categories: Greek, Meats, Main dish Servings: 10 Karen Mintzias 2 tb Butter or margarine 1 md Onion; chopped 1 1/2 lb Lean lamb (pref.leg), ground 1 ts Ground cinnamon (or more) Salt & freshly ground pepper 1 c Tomato sauce or puree - diluted w/ water & warmed 1/2 c Chopped fresh parsley 5 sl Toast (thin) 1 1/2 c Milk 3 Eggs; lightly beaten 3/4 c Grated mizithra & kefalotyri 12 Commercial filo sheets 6 tb Butter; melted In a frying pan, heat the 2 tablespoons butter and cook the onion until translucent. Add the lamb and cook gently, while mashing and stirring with a fork until the raw color disappears. Season the meat with cinnamon, salt, pepper, then stir in the tomato sauce and parsley. Cover the pan and simmer for 20 minutes. (This much can be cooked a day in advance and stored in the refrigerator.) Meanwhile, soak the toast slices in the milk to make a soft mixture, and add to the meat along with the eggs and cheese. Mix the filling with a wooden spoon, taste, and add more cinnamon if you like. Butter the bottom and sides of a 9 x 12 x 3 inch baking pan. Spread 6 filo sheets, brushing melted butter in between the sheets, making sure the pasry fits the sides and bottom of the pan. Pour in the filling, spreading evenly with a spatula. Cover with the remaining 6 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. Bake for 40 to 50 minutes in a 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. 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: Lamb Souvlaki Categories: Greek Servings: 8 Karen Mintzias 1 Leg of lamb; boned, cubed* 5 Baby lamb sweetbreads, opt.* 4 Baby lamb kidneys, opt. * 1/4 c Olive oil Lemon's juice 1/4 c Wine 1/4 ts Thyme 1/4 ts Oregano 1/4 ts Rosemary 1 Bay leaf; crushed 2 Garlic cloves; crushed Freshly ground black pepper 8 Bay leaves; cut Firm tomatoes (opt); 1/4'd Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot. 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: Lamb Steaks with Vermouth and Rosemary Categories: Italian, Lamb Servings: 6 6 Lamb steaks from the boned - Rib OR loin, trimmed into - Round steaks 1" thick 1 Clove garlic, minced 1 ts Salt 1/4 ts Pepper 1/2 ts Chopped dried rosemary OR 1 ts Chopped fresh rosemary 3 tb Butter 1 Onion, chopped 2 tb Chopped shallot 1/2 ts Grated lemon peel 1/2 lb Small mushrooms 1/2 c Dry vermouth 3 tb Minced fresh parsley Preheat oven to 350 degrees. Rub lamb with a mixture of garlic, salt and pepper and rosemary. Heat 2 tablespoons butter in a large skillet. Saute' meat slices over moderate heat until well browned on one side. Pour off excess fat from pan. Turn and brown other side. Remove and keep warm in ovenproof serving dish. Add remaining tablespoon butter to same skillet and heat. Add onion, shallot, lemon peel and mushrooms. Saute' until softened. Add vermouth and pour over meat. Cover serving dish loosely with aluminum foil and bake about 10 minutes for pink lamb, 15 minutes for well done. Remove foil and bake 5 more minutes. Season to taste and sprinkle with chopped 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: Lamb with Artichokes and Preserved Lemons Categories: Moroccan, Lamb Servings: 8 3 lb Boneless lamb shoulder 1 Small onion,chopped 2 Garlic cloves,pressed,minced 1 1/2 ts Ground ginger 1/2 ts Ground turmeric 1 ts Powdered saffron (opt) 3 tb Vinegar 12 Artichokes,small,wide 12 Moroccan preserved lemons 1/2 c Calamata olives 2 tb Lemon juice (opt) Trim fat off lamb. Cut meat into 1 1/2" chunks. In a 5-6 quart pan, combine lamb, onion, garlic, ginger, turmeric, and saffron. Cook, tightly covered, over medium heat for 30 minutes. Meanwhile, in a bowl combine vinegar and 1 quart water. Trim off stems, tough outer leaves, and sharp tips of artichokes, leaving pale, tender interior leaves. Cut in half lengthwise; scoop out and discard hairy chokes. As artichokes are trimmed, immerse in vinegar-water. After meat cooks 30 minutes, turn heat high, uncover pan, and stir often until juices evaporate and meat browns, 15-20 minutes. Stir in 2 cups water; simmer, covered, for 1 hour. Drain artichokes and add to lamb; simmer, covered, for 20 minutes. Add 8 preserved lemon quarters and olives; simmer, covered, until artichokes are tender when pierced, about 10 minutes longer. Add 2 tablespoons liquid from preserved lemons or lemon juice. Skim and discard fat from stew. Pour stew into a bowl and garnish with remaining lemon quarters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lambratis Andros (Easter Lamb Or Kid Andros Style) Categories: Greek, Meats Servings: 20 Karen Mintzias 1 Baby lamb or kid, 10-12 kg Salt Freshly ground black pepper 2 Lemons 1/4 c Butter; melted 1/4 c Olive oil MMMMM---------------------SPINACH & FETA STUFFING-------------------------- 2 1/2 kg Spinach 3 c Chopped spring onions 3/4 c Olive oil 1 c Short grain rice 1 1/2 kg Feta cheese 1/4 c Chopped fresh dill 1/4 c Chopped fresh mint Salt Freshly ground black pepper Serves: 20 Oven temperature: 180 C (350 F) Cooking time: 4-5 hours Wipe lamb inside and out with a damp cloth. Rub cavity and outside of lamb with lemon juice, salt and pepper. Cover and leave aside until stuffing is prepared. Trim roots from spinach and remove discoloured and damaged leaves. Wash spinach in several changes of water, drain well and chop coarsely. In a large deep pan (not aluminium) gently fry spring onions in oil until soft, add spinach and stir over heat until it wilts. Stir in washed rice, cover pan and cook on low heat for 10 minutes until most of liquid is absorbed. Remove from heat and cool. Break up feta into small chunks and add to spinach mixture with herbs. Mix well, taste, then add salt if necessary and a generous grinding of pepper. Blend thoroughly. Partly sew up the cavity with white string, pack stuffing in through opening and finish sewing up the cavity. Push foreshanks back towards body and tie in postition, passing string over back of carcase. Tie back legs, leaving them a little apart - tying will prevent them splaying outwards. Rub outside again with lemon juice, salt and pepper and place on a rack set in a large catering-size baking dish. Combine melted butter with olive oil and brush half of this over the lamb or kid. Cover dish with large sheets of foil, sealing joins with double folds. Press foil under edges of dish to seal completely. Bake in a moderate oven for 4-5 hours. After 2 hours lift foil and brush meat with butter-oil mixture. Cook for further 1 1/2 to 2 hours, remove foil, brush again and cook uncovered for 30 minutes or until meat is cooked through and browned. Remove from oven, cover with foil and a thick cloth and leave to rest for 30 minutes before carving. Lift lamb or kid onto a large wooden board, remove string and spoon stuffing onto a platter. Turn the carcase onto its back and chop along backbone from the inside with a cleaver. Then chop each half into chunks and pile onto platters. Meat on legs may be carved into slices. 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: Lasagna Maria Categories: Italian, Pasta Servings: 6 1 pk (8oz) Lasagna Noodles 1 lb Mild Pork Sausage 1 Jar (32oz) Spaghetti Sauce 1 Egg; slightly beaten 12 oz Ricotta Cheese 1 tb Dried Parsley Flakes 1/2 ts Dried Whole Oregano 1/4 c Grated Parmesan Cheese 3 c Mozzarella Cheese * 4 1/2 oz Sliced Mushrooms, drained 1 pk (3 1/2oz) Sliced Pepperoni * Shredded and divided Cook Lasagna noodles according to package directions, omitting salt, and then drain. Cook sausage until browned, Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set aside. Combine egg and next five ingredients, stirring well. Spread about 1/2 cup meat sauce in a lightly greased 13x9x2" baking dish. Layer half of the noodles, half of ricotta cheese mixture, one-third of mozzarella cheese, and one-third of remaining meat sauce; repeat layers using equal amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375° for 20 mins. Sprinkle with remaining cheese, and bake an additional five mins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Rolls with Tomato-Fennel Categories: Italian Servings: 8 2 lg Garlic Cloves Minced 3/4 lb Mushrooms Sliced 1/2 c Diced Red Bell Pepper 1 ts Thyme 1/4 ts Salt, Pepper 1 (10 1/2 Oz.) Pkg. Firm Tofu Drained & Crumbled 1 c Thinly Sliced Green Onions 2 c Finely Chopped Fennel Bulb 1/2 ts Fennel Seeds, 1/4 ts Pepper 1 (14 1/2 Oz.) Can Whole Tomatoes Undrained & Choppped 1 tb Tomato Paste 8 Cooked Lasagna Noodles 1 1/2 c (6 Oz.) Shredded Mozzarella Cheese Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Garlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring Constantly. Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir Well And Set Aside. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray. Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min. Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt; Cook 3 Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An Additional 5 Min. Remove From Heat. Spread 1 C. Tomato Mixture Over Bottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom Mixture Over Each Noodle. Sprinkle Each With 3 T. Cheese. Roll Up Jellyroll Fashion, Beginning At The Narrow End. Arrange Rolls, Seam Side Down in The Tomato Mixture in Baking Dish. Spoon Remaining 1 1/2 c. Tomato Mixture Over The Rolls. Cover And Bake At 350 For 15 Min. Uncover & Bake An Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Roll Ups Categories: Italian, Pasta, Cheese, Beef Servings: 4 8 Lasagna noodles 6 c Spaghetti sauce (commercial, -or homemade) 1 1/2 c Shredded mozzarella cheese 1/4 c Freshly grated parmesan -cheese Cook lasagna noodles according to package directions. Drain, and rinse with cool water, set aside. In bottom of greased 11x7 inch baking dish,spread about 3/4 cup sauce. Spread about 1/2 cup sauce on each lasagna noodle. Carefully roll each one up and place, seam side down, in baking dish. Top with remaining sauce. Cover and bake in 350 F oven for 45 minutes or until hot and bubbly. Uncover and sprinkle with mozzarella and parmesan. Return to oven for 5-10 minutes or until cheese melts and top is lightly browned. Makes 4-6 servings. Origin: Canadian Living, January 1988. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Torte Categories: Italian, Pasta, Cheese Servings: 8 1 tb Olive oil 1 lg Onion,finely chopped 1 cn Tomatoes in puree (28 oz) 2 Garlic cloves,finely chopped 2 md Carrots,pared,shredded 1/4 c Chopped fresh basil -OR 1 tb Dried basil 2 lb Fresh spinach -OR 2 pk Frozen leaf spinach,thawed -and squeezed dry (10 oz) 12 Lasagna noodles 2 c Whole-milk ricotta cheese 1/2 c Grated Parmesan cheese 1/4 ts Pepper 2 c Shredded fontina cheese(8oz) Heat oil in large skillet over high heat. Add onion; saute until soft, about 8 minutes. Place in medium-sized bowl. Add tomatoes to skillet, breaking up with spoon. Add garlic and carrots. Bring to boiling. Lower heat; simmer, covered, 10 minutes. Uncover and simmer 10 minutes. Stir in basil and salt. Set sauce aside. Stem and wash fresh spinach. Place in large pot over high heat; cook until wilted, about 3 minutes. Drain and squeeze dry. Cook lasagna noodles according to package directions. Drain. Heat oven to moderate (350'F.). Line 9" springform pan with aluminum foil; grease foil. Add ricotta, Parmesan and pepper to reserved onion; stir to combine. Trim lasagna noodles to fit pan. Fit 4 noodles into pan, overlapping slightly. Cover with one-third ricotta mixture, spreading evenly. Top with one-third spinach, one-quarter sauce and one-quarter fontina. Repeat two more times, using noodle trimmings as one layer. Top with the last of the noodles, the remaining quarter of sauce and fontina. Bake until hot, 50 minutes to an hour. Let stand 5 minutes before serving. Remove sides of pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagna, Nancy Schwartz Categories: Italian Servings: 12 1/2 lb Lasagna Noodles, cooked MMMMM-----------------------MOIST CHEESE MIXTURE---------------------------- 8 oz Sour cream 16 oz Cottage Cheese 16 oz Cheese, Ricotta MMMMM------------------------DRY CHEESE MIXTURE----------------------------- 18 oz Cheese, Mozzarella, grated 4 oz Cheese, Cheddar, grated MMMMM------------------------------SAUCE----------------------------------- 24 oz Ragu, plain Put just a coating of the Ragu sauce on the bottom of a 9x13 pan. Mix the two cheese mixtures, keeping distinct from each other. Layer in the pan 3 cooked lasagna noodles, 1/2 moist cheese mixture, 1/3 dry cheese mixture, 1/3 sauce. Repeat starting with the lasagna noodles. For the third layer, use 3 noodles, last of sauce and last of dry cheese. Cover and bake at 350- for 1 1/2 hours. Remove cover for the last 15 minutes if desired. Remove from oven and let sit for about 15 minutes before serving. The "LaRK" ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 03-21-93 (16:31) Number: 5966 From: MATT ROSEN Refer#: NONE To: WESLEY PITTS Recvd: NO Subj: BRAISED LEEKS *CR Conf: (52) CookingEch MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Categories: Pasta, Italian Servings: 6 1 md Onion, chopped 1 lb Ground beef 2 ts Salt 3/4 ts Garlic powder 1/4 ts Pepper 1 ts Oregano 12 oz Tomato paste 3 c Hot water 1/2 lb Lasagna noodles 1/2 lb Cottage cheese 1/2 lb Mozzarella cheese Brown ground beef and chopped onion in skillet. Drain well. Blend tomato paste with hot water in large bowl. Stir in the salt, garlic powder, pepper, and the oregano. Pour this mixture over the drained beef and onion and simmer, uncovered for 30 minutes. While the sauce simmers, cook and drain the lasagna noodles according to the directions on the box. Place thin layer of sauce in a shallow baking dish, about 13 x 9 x 2 inches. Add half the noodles, cottage cheese; repeat with the remaining half or sauce, noodles and cheese. Bake in 350 degree oven for 30 minutes or until sauce is bubbling hot. Let stand 10 to 15 minutes before serving. Yields: 6 servings Bri MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Categories: Pasta, Italian Servings: 2 1 lb Ground beef 6 oz Ground lean pork 3/4 c Chopped onion 1 Clove garlic, minced 1 cn (1 pound) tomatoes 1 cn (15 ounces) tomato sauce 2 tb Parsley flakes 2 tb Sugar 1 ts Salt 1 ts Basil leaves 3 c (2-12 ounce cartons) creamed -cottage cheese 1/2 c Grated Parmesan cheese 1 tb Parsley flakes 1 1/2 Tsps, salt 1 ts Oregano leaves 1 pk (8 ounces) lasagna noodles, -cooked and well drained 3/4 lb Mozzarella cheese, shredded 1/2 c Grated parmesan cheese Lasagna #3 Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is browned and onion is tender. Drain off all fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 TBS. parsley flakes, the sugar, 1 tsp. salt, and the basil. Heat to boiling, stirring occasionally. reduce heat, simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce. Heat oven to 350 Mix cottage cheese, 1/2 cup parmesan cheese, 1 TB. parsley flakes, 1 1/2 tsps. salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer. In ungreased baking pan, 13 x 9 x 2 inches, layer 1/4 each of the noodles, remaining meat sauce over top; sprinkle with 1/2 cup parmesan cheese. Bake uncovered 45 minutes. For easier cutting, let stand 15 minutes after removing from oven. 12 servings Bri MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Categories: Pasta, Italian Servings: 6 1 lb Ground beef 2 tb Chopped onions 1 qt Ragusauce with mushrooms 1 lb Cottage cheese 2 Eggs, beaten 8 oz Mozzarella cheese, grated 1 pk Lasagna noodles, cooked 1/2 lb Parmesan cheese Lasagna #5 Brown ground beef and onions in skillet, stirring until crumbly. Pour off drippings. Add Ragu sauce, mixing well and simmering. Combine cottage cheese, eggs and mozzarella cheese in bowl, mixing until smooth. Layer noodles, sauce and cheese mixture alternately in 9 x 13-inch baking dish until all ingredients are used. Top with parmesan cheese. Bake covered, at 325 degrees for 50 minutes. Uncover and bake for ten mimutes longer. Bri MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Categories: Pasta, Italian Servings: 6 1 lb Ground beef 1 pk Spaghetti sauce mix 2 c Cottage cheese 1 pk Medium egg noodles 1 Qt. whole tomatoes with -juice 1 c Shredded mozzarella cheese Lasagna #6 Brown ground beef in large skillet, stirring until crumbly. Pour off drippings. Sprinkle half the spaghetti sauce mix over ground beef. Spread cottage cheese on top. Cover with noodles. Sprinkle with remaining sauce mix. Pour tomatoes over all. Simmer covered, over low heat for about 30 minutes or until noodles are tender. Add 3/4 to 1 cup water if necessary. Sprinkle cheese on top. Heat until cheese melts. Yields 6 servings/about 490 calories each. Bri MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagna Categories: Pasta, Italian Servings: 6 1 Onion, minced 1 1/3 tb Salt 1 Clove garlic, minced 1/4 ts Pepper 1 lb Ground beef 2 1/2 qt Boiling water 2 tb Shortening 1 c Ricotta cheese 1 cn Whole tomatoes 1/2 lb Sliced Mozzarrella 1 cn (6 ounce) tomato sauce 1/4 c Grated Parmesan 1 ts Oregano Saute onion, garlic and meat in shortening, over medium heat, until redness disappears, about 20 minutes. Add tomatoes, tomato sauce, oregano, 1 teas salt and pepper. Simmer, stirring occasionally, about 45 minutes. In another saucepan, cook lasagne in water with remaining 1 tablespoon salt 15 to 20 minutes. Drain. Pour 1/3 hot tomato-meat sauce in baking dish; add layer lasagne, 1/2 the ricotta cheese; 1/3 the Mozzarella slices and 1/2 the Parmesan cheese. Repeat layers as above, ending with remaining tomato-meat sauce and Mozzarella cheese. Bake at 350 20 Minutes or until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagne Pie Categories: Beef, Italian, Pies Servings: 6 1/2 c Sm. curd creamed cot. cheese 1/2 c Parmesan cheese; grated 1 lb Gr. beef; cooked; drained 2 c Mozzarella; shredded 1 ts Oregano 1/2 ts Basil 6 oz Tomatoe paste 1 c Milk 2/3 c Bisquick 1/2 ts Salt 1/4 ts Pepper Fresh parsley; chopped Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8". Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to pie plate. Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1-2 min. or til cheese is melted. Cool 5 min. Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole. Divide ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lasagne Rolls Categories: Italian Servings: 6 MMMMM------------------------------SAUCE----------------------------------- 4 ts Olive Oil 2 md Onions Chopped 2 md Garlic Cloves Minced 1 md Red Pepper Chopped 1 md Carrot Minced 1 ts Dried Basil, 1/2 t. Marjoram 1/2 ts Pepper, 1/4 t. Rosemary 1/2 c Dry White Wine 1 cn Tomatoes Undrained (1 lb) 2 tb Tomato Paste MMMMM-----------------------------FILLING---------------------------------- 1 tb Olive Oil 1/2 lb Mushrooms Coarsely Chopped 1 lg Leek Coarsely Chopped 1 md Shallot Coarsely Chopped 1 md Garlic Clove Minced 1/4 ts Marjoram 1/4 ts Grated Lemon Peel 1/8 ts Rosemary, 1/8 ts Mace 1/8 ts Pepper 8 tb Parmesan Cheese 6 Lasagne Noodles (Ruffled Edges) Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat. Add Onions, Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost All Liquid Evaporates, About 5 Min. Add Tomatoes; Break Up Large Pieces With Spoon. Mix in Tomato Paste. Reduce Heat To Low, Cover & Cook 45 Min., Stirring Occasionally. Uncover & Simmer Until Sauce Thickens Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead And Refrigerated.) Filling: Heat Oil in Skillet Over Medium Heat. Add Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace & Pepper & Cook 30 Min., Stirring Occasionally. Uncover & Simmer Until Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T. Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20 Min. (Filling Can Be Prepared 1 Day Ahead.) Preheat Oven To 375. Cook Noodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water & Drain. Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square Baking Pan. Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling On Noodle, Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly Roll Fashion. Arrange Seam Side Down Over Sauce. Repeat With Other Noodles, Arranging in Pan So They Just Touch. Cover With Foil And Bake 25 Min. Spoon Remaining Saucedecoratively Over Rolls. Cover & Bake 20 Min. Sprinle With Remaining 3 T. Parmesan. Bake Uncovered Until Cheese Melts, About 5 Min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Latkes - (Potato Pancakes) Categories: Pancakes, Jewish Servings: 4 2 lg Baking Potatoes 1 tb Onion, grated 1 Egg 1/3 c Flour 1 c Vegetable Oil Plain Lowfat Yogurt Unsweetened Applesauce Keywords: Vegetarian, Lacto, Breakfast Peel and grate the potatoes onto paper towels. Squeeze out the moisture. Combine the potatoes and the remaining ingredients, except the yogurt and applesauce. Beat well. Heat the oil in a skillet. Drop the batter into the oil by spoonfuls. Fry until crisp and brown on both sides. Remove from the skillet and drain on paper towels. Serve warm with plain yogurt and unsweetened applesauce. Note: One-fourth cup oil is used in frying. Reserve rest of oil for later use by storing in the refrigerator. Serves 4 One Serving of 3 Pancakes (yogurt and applesauce not included) = Calories: 260 Carbohydrates: 27 Protein: 5 Fat: 15 Sodium: 23 Potassium: 449 Cholesterol: 66 Exchange Value: 2 Bread Exchanges + 3 Fat Exchanges (yogurt and applesauce not included) 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: Lavash (Armenian Cracker Bread) Categories: Breads, Armenian Servings: 8 1 pk Dry yeast 1 1/2 c Warm water 1 ts Salt 2 c All-purpose flour 2 c Whole wheat flour Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lavash Categories: Breads, Turkish Servings: 8 1 pk Yeast 2 c Warm water 2 tb Sugar 5 1/2 c All purpose flour 2 ts Salt Lightly oil a bowl for the dough. Mix the yeast, water and sugar in a large mixing bowl. Add the flour and salt and mix until it forms a well-blended but somewhat soft dough. (resist the temptation to work in any more flour than absolutely necessary.) Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes. If using a dough hook on an electric mixer, knead the dough at the slowest speed for about 5 minutes. Pat the dough into a ball and put it in the oiled bowl. Cover the dough with a kitchen towel and set it in a warm, draft-free place to rise until the dough has doubled in bulk, about 30 to 40 minutes. (A perfect place is a gas oven with its slight heat given off by the pilot light; an electric oven, turned on low for no more than 2 minutes, then turned off, works equally well.) When the dough has doubled, turn it out on a floured board, punch it down, and knead it again until there is no air left in it. Divide the dough into 8 round mounds, place them on the board, cover again with a towel, and let rise until almost doubled, about 30-minutes. While the dough is rising, preheat the oven to 450F. Position a rack as close as possible to the oven bottom. Flour a 12x15-in baking sheet. When the 8 mounds of dough have risen, roll them out, one piece at a time into rectangles about 12x15 inches (the size of a standard sheet pan) and about as thin as for a pizza. Puncture the entire surface at 1/2-inch intervals with the tines of a roasting fork. Bake the breads, one at a time, for 6 to 8 minutes, or until the tops are lightly browned. Remove each finished bread to a wire rack to cool and continue baking the remaining breads until all 8 are finished. During the baking, if any large bubbles start to puff up, puncture them immediately with a fork. _________________________________________________ The bread in the Middle East is tradionally a type of cracker bread called lavash (lawasha in Assyrian). This flat leavened bread is available in grocery stores and specialty markets and can be eaten as a cracker in the dry, crisp form in which it comes. However to serve along with a meal, it is preferable to dampen it so that it becomes more breadlike. Moisten the lavash, one cracker at a time, under cold running water, making sure that both sides are completely wet; place in a plastic bag for 3 hours, at the end of which time the bread will be pliable and chewy. Lavash prepared in this fashion is also used for Aram sandwiches. In the old country, a lavash bread would bake in a clay bottomed oven in 2 to 3 minutes. You can get much the same result baking on a ceramic baking tile or directly on the floor of a gas oven. From MONDAY NIGHT AT NARSAI'S, by Narsai M David and Doris Muscatine. New York: SIMON & SCHUSTER, 1987 FROM: HOWARD WITTENBERG (BCWX27A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Le Latini's Tiramisu Categories: Desserts, Cakes, Italian Servings: 14 1/2 c Double Strength Espresso 2 tb Cognac 1/4 c Amaretto 20 Savoyarde Biscuits 2 c Mascarpone Cheese 7 Eggs, separated 1/2 c Sugar 1 Bitter Chocolate Square 25 Italian Amaretto Biscuits Servings: 14 * The mascarpone cheese should be whipped until fluffy. Grate the bitter chocolate square. In a shallow bowl, mix together coffee, cognac and half of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar side up. Reserve leftover espresso mixture. A layer of coffee dipped biscuits should cover the bottom of dish. Beat egg whites until they hold peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar and continue beating until all of the sugar has been incorporated. Add the mascarpone cheese. Stir in grated chocolate and remainder of the amaretto. Gently fold in stiffly beaten egg whites. Spoon the mixture over the Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and place them MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lebanese Tabbouleh Categories: Salads, Lebanese, Vegetarian Servings: 8 1/2 c Fine grain cracked wheat - (bulgur) 1/2 c Finely chopped onion 1/2 ts Allspice 1/2 ts Pepper 1 ts Salt; or to taste 3 c Finely chopped parsley 1/2 c Finely chopped scallions 2 c Finely chopped ripe tomatoes - (if not ripe, omit) 1 1/2 c Fresh spearmint leaves - (finely chopped) -(if necessary, substitute - another mint) 1/2 c Fresh lemon juice 3/4 c Olive oil RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Leberknoedel (Liver Dumplings) Categories: Soups, German Servings: 4 4 Chopped, stale kaiser-type -rolls 1 Onion, finely chopped 150 g Ground liver (5 oz) A little scraped spleen -(optional) 2 tb Marjoram* 1 Egg 1/8 l Milk (1/2 cup plus 1/2 Tbsp) Salt Pepper Ground nutmeg 1 [small] bunch -parsley, chopped A little bit grated lemon -peel A little butter for sauteing Soak the rolls in lukewarm milk. Saute the onion and parsley in butter, then add - along with the other ingredients - to the soaked rolls and mix well into a firm mass. If the mixture is too loose, add a bit of plain breadcrumbs. Shape into dumplings, put into barely boiling water, and let steep for 25 minutes. Transfer to clear beef broth and serve. Serves 4. [*Note: Based on the amount, I would imagine this is fresh marjoram. 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: Lebkuchen (Spice Bars) Categories: Desserts, Cookies, German Servings: 12 1 ts Cinnamon 1 ts Allspice, Ground 1/4 ts Cloves, Ground 1/2 ts Salt 2 1/4 c Flour, Unbleached, Unsifted 1/2 ts Baking Powder 1/2 c Almonds, Ground 1 ts Lemon Rind, Grated 2 lg Eggs 3/4 c Sugar 3/4 c Honey 1/2 c Milk MMMMM---------------------------ALMOND GLAZE-------------------------------- 1 c Confectioners' Sugar 1/2 ts Almond Extract 1 ts Rum 1 tb Water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400°F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lebkuchen Cookie Mix (From Germany) Categories: Cookies, German Servings: 28 3 c All-purpose flour 1 1/4 ts Nutmeg; ground 1 1/4 ts Cinnamon; ground 1/2 ts Baking soda 1/2 ts Cloves; ground 1/2 ts Allspice; ground 1 Egg 3/4 c Brown sugar; packed 1/2 c Honey 1/2 c Dark molasses 1/2 c Almonds; slivered 1/2 c Candied fruits and peels, fi -ely chopped Lemon glaze, optional (recip - follows) Stir together the flour, nutmeg, cinnamon, soda, cloves and allspice. In a large mixer bowl, beat the egg; add brown sugar and beat with an electric mixer on medium speed until fluffy. Stir in honey and molasses. Add dry ingredients to molasses mixture; beat until the mixture is well combined. Stir in almonds and fruits and peels. Cover; chill for several hours. On floured surface, roll dough into a 14" square. Cut into 3 1/2 x 2" rectangles. Place 2" apart on greased cookie sheet. Bake @ 375 degrees for 12 to 14 minutes or until done. Cool cookies about 1 minute; remove to wire rack. While cookies are warm, brush with the Lemon Glaze, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Leek Northumbria Categories: Cheese, British, Rennasiance Servings: 2 2 lb Medium size leeks 1 c White sauce 4 oz English grated cheese Salt and pepper Trim leeks. Split in four by piercing the contre and cutting towards the green parts, wash well and boil in salted water for 10 minutes. Arrange ona shallow dish and cover with white sauce. Sprinkle with grated cheese and brown under the salamander. The alterantive is to place the cooked leeks in a pastry casing and proceed the same, or in a pie dish as indicated and cover the tip with mashed potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Leek Soup Categories: Soups, Welsh Servings: 6 1 1/2 lb Leeks (about 6 cups) washed, -trimmed, and cut into 1 in. -pieces 3 c Chicken Broth 2 Apples, peeled and cut into -1/2 inch pieces 1 Potato, peeled and thinly -sliced 1/2 c Orange Juice 1/2 c Tomatoes, chopped 1/2 c Carrots, thinly sliced 1 tb Fresh basil OR 1 1/2 t dried 1/2 ts Curry Powder Salt and Pepper to taste Combine all ingredients in a soup kettle. Cover and bring to a boil. Simmer 20 - 25 minutes. Remove from heat and cool slightly. Process in batches, in a blender or processor until smooth. Reheat and serve. SOURCE: Know Your Onions SHARED BY:Jim Bodle 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Leeks with Celery Categories: Roman, Vegetables Servings: 4 1 Head of celery 4 Leeks MMMMM----------------------------FOR SAUCE--------------------------------- 1/2 ts Ground pepper 1/4 c Vegetable stock 2 c Celery stock 1 ts Honey Put pieces of celery in water, bring to boil, then simmer for 15 minutes. Drain and reserve celery. In a fresh saucepan, cook the heads and tender parts of leeks until 1/4 of the water has boiled away. For the sauce, combine pepper, stock and honey, and add to strained celery stock. Bring to boil and simmer for 25 minutes to reduce. Put the cooked leeks into a new saucepan and pour the sauce over them. Heat the sauce with the leeks and serve. The celery stalks may be added, if you wish. Source - The Roman Cookery of Apicius MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon and Thyme Marinade Categories: Marinade, Chicken, French Servings: 14 2 tb Strained fresh lemon juice 2 ts Chopped fresh thyme, OR 3/4 -tsp dried, crumbled 2 tb Olive oil OR vegetable oil This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch. Mix ingredients in a small bowl. Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry. From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Warner Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer, Cooking Echo, 4/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Gelato Categories: Italian, Desserts Servings: 1 6 md Lemons 1 1/3 c Sugar 6 Egg yolks 1 1/3 c Heavy cream 1/8 ts Salt 2 2/3 c Half-and-half 1 1/2 ts Vanilla extract PREPARATION: Grate the zest of 6 lemons and set aside in a bowl with the sugar. OR, use a vegetable peeler to remove 3/4 cup zest from the lemons and process the lemon strips with the sugar in a food processor until zest is minced, about 30 seconds. Set lemons aside. COOKING: Whisk the egg yolks with the cream and salt in a heatproof mixing bowl. Put the half-and-half and lemon-sugar in a medium non- aluminum saucepan. Bring liquid to a simmer, stirring to dissolve the sugar. Remove pan from heat. Slowly whisk the hot half-and-half into the egg yolk mixture. Then return the partially cooked custard to the saucepan. Stir constantly over medium-low heat until mixture begins to thicken slightly and coats the back of a spoon, about 5 minutes (the approximate consistency of unwhipped heavy cream). Pour hot custard into a bowl without straining. Stir in the vanilla. Put a sheet of plastic wrap directly on the surface of the custard to prevent skin from forming. Set custard aside at room temperature to cool. (Can cover with plastic wrap and refrigerate for up to 48 hours.) FREEZING: Squeeze 3/4 cup juice from the lemons and stir juice into cooled custard. Transfer the custard mixture to an ice cream maker and freeze according to manufacrurer's instructions. Makes about 1 1/2 quarts. [COOKS; Jul/Aug 1988] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Glaze (For Cookies) Categories: Cookies, German Servings: 1 1 Egg white; slightly beaten 1 1/2 c Powdered sugar; sifted 1/2 ts Lemon peel; grated 1 ts Lemon juice Dash salt Combine egg white, powdered sugar, lemon peel, lemon juice, and dash salt; beat well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Sticks Categories: Desserts, Cookies, German Servings: 2 1 1/4 c Flour 1 Stick + 2 Tbl unsalted -butter 3 oz Sugar 1 Egg 1 ts Baking powder 1 ts Vanilla FILLING: 1/2 c Ground almonds 3/4 c Sugar Juice of 2 lemons GLAZE: Juice of 1 lemon Powdered sugar DOUGH: Knead together the flour, butter, sugar, egg, baking powder and vanilla. Chill. Combine the almonds, sugar and lemon juice. Divide the dough in half. Roll or pat into a 1/4-inch thick rectangle on a greased baking sheet. Spread the filling over the top. Pat out the remaining dough over the filling. Bake in a 300 F oven just until golden brown. Cut immediately into 1-inch by 2-inch rectangles. Cool. Combine the lemon juice and enough sugar to make a thin glaze and brush over the top of the cookies. Wrap in alumnum foil. Store in an airtight container. Makes about 2 dozen. [The Sun Magazine; Dec 22. 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Tagliatelle Categories: Vegetarian, Pasta, Italian Servings: 2 175 g Tagliatelle 50 g Greek strained yoghurt 1/2 Rind of lemon 1/2 tb Olive oil 1/2 ts Grated nutmeg Seasoning 1. Cook the tagliatelle according to instructions until al dente. Drain thoroughly. 2. Place the yoghurt in a small pan with the remaining ingredients. Bring to the boil then pour onto the pasta, stir well to coat and serve at once. Serve with the Spring Vegetables in a parcel. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon-Pecan Torte Categories: Jewish, Breads Servings: 8 MMMMM------------------------------TORTE----------------------------------- 2 tb Matzoh meal 7 Eggs,separated 3/4 c Sugar 2 c Pecans,coarsely ground 1 tb Lemon rind 1 tb Lemon juice MMMMM------------------------------GLAZE----------------------------------- 1 Egg yolk 1/3 c Lemon juice 1/2 c Sugar 1 ts Margarine 1 tb Lemon rind 1. Preheat oven to 325'F. Grease 9" springform pan; dust with matzoh meal. 2. Prepare Torte: Whisk yolks and sugar in large bowl to blend. Stir in pecans and lemon rind. Beat egg whites and lemon juice in large bowl until stiff but not dry peaks form. Stir 1/4 of whites into yolk mixture. Fold in remaining whites until blended. Scrape into prepared pan. 3. Bake in 325'F oven for 1 hour or until firm in center to touch. Cool on wire rack for 15 minutes. Cake will sink in center. 4. Meanwhile, prepare Glaze: Combine yolk, lemon juice, sugar and margarine in small saucepan. Bring to simmering over medium heat, whisking constantly. Off heat, stir in rind. 5. Pokes holes in top of cake with long skewer. With cake still in springform pan, spooon glaze over. Let stand a few minutes so glaze seeps in. Remove cake from pan by running thin knife around rim to release cake; remove sides. Garnish with lemon peel, if you wish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lentil Soup with Franankfurters Categories: Soups, German Servings: 4 1 c Lentils, Dried Quick-Cooking 6 c Water 2 Bacon, Slices, Diced 1 Leek Or Green Onion * 1 lg Carrot, Finely Chopped 1 Celery, Stalk, Fine Chop 1 Onion, Fine Chop 1 tb Vegetable Oil 2 tb Unbleached Flour 1 tb Vinegar 4 Frankfurters, Thick Sliced 1 tb Catsup 1 ts Salt 1/4 ts Black Pepper * Leek or Green Onion should be finely chopped. ~------------------------------------------------------------------------- Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lentils with Italian Sausage Categories: Italian, Pork, Vegetables Servings: 10 1 lb Dry lentils Cold water 2 lb Fresh italian sausage, sweet Or hot About 3 cups homemade or Canned chicken broth 1/4 c Olive oil 1 sm Onion, finely chopped 1 Rib celery, finely chopped 1 Carrot, finely chopped 2 Cloves garlic, finely minced 8 Fresh sage leaves, chopped, Or 1 tsp. dried, rubbed sage Salt and pepper to taste 3 tb Tomato paste, diluted in a Little water Clean lentils well by soaking them briefly and changing the water at least once. Put them in a 2-1/2-quart saucepan, add cold water to cover, and bring to a boil. Lower heat to simmer and cook until not quite done, about 45 minutes. Meanwhile, pierce sausages in several places, and then put them in a small saucepan. Add enough chicken broth to cover, and place over medium heat. Bring to a gentle boil, and simmer for about 40 minutes. From time to time, skim off and discard foam and fat that rise to the top. When sausages are done, remove the pot from the heat and let them sit in the broth while you finish the lentils. Warm the oil in a medium skillet, and saute' the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done. Drain the lentils, saving their liquid. To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste. Mix gently using a wooden spoon. Add 3/4 cup of the broth in which you cooked the sausages. Taste and adjust the seasoning, if needed. To serve, slice the sausages and arrange them on a platter next to the warm lentils. PER SERVING (based on ten servings): 457 calories (22 percent from protein, 24 percent from carbohydrate, 54 percent from fat). SOURCE "Celebrating Italy" by Carol Field; December 29, 1992, Oregonian Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lincolnshire Plum Bread Categories: Breads, British Servings: 1 1 lb Strong white bread flour 1/4 oz Easy-blend yeast 1 ts Ground cinnamon 1 ts Ground allspice 4 tb Sugar 1 pn Salt 2 Eggs; lightly beaten 1/4 lb Butter; melted 8 tb Milk; warm 1/2 lb Prunes; cut into - sultana-size pieces 2 oz Currants 2 oz Sultanas Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size - about 1 hour in a warm room. Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked. Makes 2 small loaves. Source: Philippa Davenport in "Country Living" (British), March 1989. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Linguine Alle Vongole Categories: Italian, Pasta Servings: 4 3 Hard-shell clams; small in 1/2 lb Linguine or spaghetti Salted water 2 tb Butter or margarine 2 tb Olive oil 1 Sm Onion; finely chopped 3 c Garlic; minced or pressed 1/2 c Dry white wine Salt and pepper 1/2 c Parsley; chopped fresh Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams pop open (5 to 10 minutes). When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish). Strain clam broth through a piece of dampened muslin to remove grit; reserve broth. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well. While linguine cooks, place butter and oil in a wide frying pan over medium heat. When butter is melted, add onion and cook, stirring often, until soft. Mix in garlic, wine, and strained clam broth. Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste, and stir in parsley. Arrange linguine on a warm serving platter. Spoon hot sauce over linguine. Garnish with reserved clams in shells, if you wish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Linguine with Clam Sauce Categories: Pasta, Italian Servings: 2 3/4 c Heavy Cream 3/4 ts Onion Salt 1/2 ts Thyme Leaves 13 oz Chopped Clams * 8 oz Cooked, Drained Linguine * Include the juice from one can of chopped clams. ~------------------------------------------------------------------------- In a saucepan, heat the heavy cream, onion salt, thyme leaves and chopped clams. Cook 8 ounces of linguine as package directs, drain. Toss with sauce and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Linguine with White Clam Sauce Categories: Pasta, Italian Servings: 4 8 oz Linguine or Spaghetti 1 lb Raw Clams; chopped ** 3 tb Olive Oil 1/4 c Clam Juice *** 1/2 lg Yellow Onion * 1 c Low-sodium Chicken Broth 6 Cloves Garlic; Minced 1/4 c Parmesan Cheese; grated 2 tb Flour 2 tb Parsley; minced * Finely Chopped ** Or use 1 (6-1/2oz) can minced clams, drained, rinsed well and drained again *** Or use low-sodium chicken broth Cook linguine according to package instructions, omitting the salt. Rinse with cold water, drain and set aside. Meanwhile, in a heavy 10" skillet, over moderate heat, heat olive oil 1 min; add onion and garlic and cook, uncovered, until onion is soft - about 5 mins. Blend in flour and cook, stirring constantly, 1 min. Add clams, clam juice and chicken broth and cook, stirring, 4 mins longer. Stir in cheese. Add cooked linguine and cook 1 min longer, tossing well, until heated through. Mix in parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Linguine with Tarragon and Clam Sauce Categories: Italian, Pasta, Clams, Sauces Servings: 4 1 Recipe Egg Pasta (OR 3/4 Lb -dry linguine) 2 Cloves garlic 2 tb Fresh tarragon, chopped (2 -tsp dried) 30 Steamers or other small -clams (about 2 Lbs) 1/2 c Dry white wine 1/4 c Olive oil 1/8 ts Red-pepper flakes Salt Pepper PREPARATION: Make the Egg Pasta. Roll as thin as possible and cut into 1/8-inch wide strips for linguine. Mince the garlic. Chop the tarragon. Scrub the clams, discarding any that have opened. Place clams and wine in a large pot; cook, covered, over medium-high heat, shaking occasionally, until all the clams have opened, about 6 minutes. Remove pot from heat and allow clams to cool. Remove clams from shells; if using steamers, pull off the black portion of the neck. Swish clams in the cooking liquid to remove any loose sand. Strain cooking liquid through cheesecloth or a coffee filter. Chop clams and put them in a bowl with the strained cooking liquid. Add 1 tablespoon of the olive oil. Heat the remaining 3 tablespoons of the olive oil over low heat in a small saucepan. Add the garlic and cook until soft, about 3 minutes. Add the tarragon and red-pepper flakes and cook for 2 minutes more. Add the clams and cooking liquid, bring to a simmer, and remove saucepan from the heat. Season with salt and pepper. NOTE: Recipe can be made to this point several hours ahead. COOKING AND SERVING: Cook the pasta in boiling, salted water until tender, about 3 minutes for fresh pasta. Meanwhile, reheat the clam sauce if made ahead. Drain the pasta and return to the pot. Toss linguine with the clam sauce and adjust the seasoning, if desired. Serve immediately. Makes 4 servings. [COOKS March-April 1988] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Linguine with White Clam Sauce Categories: Italian Servings: 4 2 cn (6 1/2 Oz. ) Minced Clams, Undrained 1/2 c Chopped Onion 2 tb Fresh Minced Parsley 1/2 ts Garlic Powder 1/8 ts Pepper 4 c Hot Cooked Linguine 2 tb Grated Parmesan Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15 Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well. Sprinkle With Parmesan Cheese & Serve Immediately. (Fat 2.4, Chol. 26) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Liver Cakes Categories: Penn-dutch, Beef Servings: 1 1 lb Ground Liver Sliced Bacon 1 sm Onion, Finely Chopped 1 tb Flour 1 Egg, Well Beaten Salt & Pepper To the ground liver add the egg, flour, onion, and salt & pepper. Mix well. Shape into round cakes and around each cake wrap a slice of bacon, fastening each with a toothpick. Put on hot skillet and fry until well done. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Liver Dumplings (Majgomboc) Categories: Soups, Hungarian Servings: 6 1 oz Of any kind of liver 1/4 Of an egg, or tsp. of dried -egg A small nut of fat 1 ts Each of breadcrumbs and -flour a pinch each of salt, pepper and finely chopped parsley Scrape the liver with the blunt side of the knife and mix well with the fat and other ingredients. Drop a teaspoonful at a time into the boiling soup and keep boiling for three to seven minutes, or till they rise to the surface of the soup. From: Hungarian Cooking Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Liver Dumplings Categories: Penn-dutch, Beef Servings: 1 1 1/2 lb Liver 1 Onion, Diced 1 tb Butter, Or: 1 tb Other Shortening 2 qt Bread Crumbs 2 Eggs, Well Beaten 1/2 c Flour Salt & Pepper Put the liver through a meat chopper. (Beef liver may be used). Fry the onion in the shortening with the bread crumbs. Combine the liver and the eggs and mix well. Add the onion and bread crumbs. Season to taste. Stir in enough flour (using more than 1/2 cup if necessary) to make a batter stiff enough to drop from spoon. Drop from a tablespoon into a kettle of hot broth or soup and cover kettle tightly. Cook for 30 minutes. Shake pan frequently to prevent sticking. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lobster, Normandy Style (Homard a la Normande) Categories: Lobster, French Servings: 4 4 Fresh lobsters, live 1/2 c Sweet butter Salt Freshly ground white pepper 1/2 c Finely chopped shallots or -scallions 12 c Calvados 3 c Heavy cream 3 tb All purpose flour 1/2 Lemon, juice of 1 ds Cayenne pepper 2 tb Finely chopped fresh parsley Servings: 4 Split the lobsters lengthwise with a big knife and break the shells off the claws with a hammer or a cleaver. Pour the liquid and the tomalley (the liver) into a small bowl. Discard the stomach (the small sac which is behind the eyes). Melt half the butter in a large, heavy saucepan. When the butter turns the color of a hazelnut, add the lobsters and sprinkle with salt and pepper. Cook over high heat for eight to 10 minutes, turning lobsters often. They should turn evenly red all over. Remove the lobsters from the saucepan. Arrange in a large roasting pan and place in a preheated 250-F oven to keep them warm and to finish cooking. Add the shallots to the saucepan and sizzle exactly 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Work together the remaining butter and the flour. When the sauce starts boiling, add the flour mixture (beurre manie), bit by bit, whipping vigorously into the sauce with a wire whisk until smooth. Bring slowly to a boil. Then mix in the tomalley and lemon juice. Taste for seasoning and add salt and cayenne pepper, if necessary. You may cook a bit longer to reduce the sauce if you like it thicker. Stir in the parsley. Pour the sauce over the lobsters and serve piping hot. A rice pilaf is usually served with this dish, and we would recommend a chilled white Traminer wine or a bottle of old cider. Source: Mom's old magazine clippings- 1940's to 1970's House Beautiful, September 1970 From Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lokshen Kugel - (Noodle Pudding) Categories: Desserts, Pasta, Jewish Servings: 6 2 Eggs 1 tb Sugar 1/4 ts Ground Nutmeg 2 1/2 c Cooked Broad Noodles 1 tb Vegetable Oil 1 c Unsweetened Apple Juice 1/2 c Raisins, dark or golden 1/4 c Walnuts -or- Pecans, chopped Keywords: Vegetarian, Ovo Beat the eggs and sugar until fluffy. Add the remaining ingredients, except the nuts. Pour into a well-oiled 2-quart casserole dish or an 8-inch baking pan. Sprinkle on the nuts. Bake in a 350-degree oven for 40 to 50 minutes, or until browned. Serves 6 One Serving = Calories: 225 Carbohydrates: 33 Protein: 6 Fat: 8 Sodium: 27 Potassium: 215 Cholesterol: 88 Exchange Value: 1-1/2 Bread Exchanges + 1-1/2 Fruit Exchanges 1 1/2 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: Lokum (Turkish Delight) Categories: Candies, Turkish Servings: 6 2 1/2 c Water 4 c Sugar 1 c Cornstarch 3/4 c Grape juice or orange juice 1 ts Cream of tartar Few drops red food coloring (optional) Oil Powdered sugar Bring the water to a boil, add the sugar and stir until thoroughly dissolved. Mix the cornstarch with the juice and cream of tartar. Gradually pour into the boiling syrup, stirring constantly. Continue cooking for 20 min, stirring frequently to prevent sticking. Add food coloring. Oil a 7" square cake pan with sides 1 to 1 1/2" high. Pour in the mixture and let stand until cool and set. Cut into 1" squares. Dust with powdered sugar and serve. HINT** It takes a bit of trial and error to gauge when the lokum mixture is ready. If it boils too long it will turn out hard like toffee, and if it is too soft it will not keep its shape when cool. It should feel soft but firm after cooling. From "Eastern Mediterranean Cooking". Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Londontown Terrace Crab Pie Categories: Crabmeat, British Servings: 6 2 tb Butter 1 c Sliced Onion Rings 1/2 c Celery, Chopped 1 c Crabmeat 1 1/2 c Shredded Cheese 1 9" Unbaked Pastry Shell 3 Eggs 1 ts Salt 1/2 ts Pepper 2/3 c "Half And Half" 1 pn Red Pepper Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lou Pastis En Pott (Potted Meat) Categories: Beef, French, Pork Servings: 8 1/2 lb Lard 2 lb Lean beef 2 lb Lean pork 3 Bay leaves A few sprigs of thyme and -rosemary 1 ts Juniper berries Salt and pepper 1/2 Bottle red wine (the -near-black wine of Cabors -or a This is an unusual potted meat prepared only in the Languedoc. Serves 8 - 10 Time: Start at least 2 weeks ahead; 30 minutes plus 2 hours cooking, repeated 3 times First cooking: deep red Medoc) Second and third cooking: the same ingredients again each time You will need a large straight-sided earthenware pot. Scald the earthenware pot and grease it thoroughly with a little of the lard (you can line the bottom with a few fig or walnut leaves if you have them). Cut the beef and pork into slices, trimming the gristle and sinews as you do so. Put the bay leaves on the bottom of the pot. Lay in the meat slices, zseasoning with the herbs, salt, and freshly ground pepper as you do so. Pour in the wine - it should just cover the meat. Simmer the pot uncovered over a very low heat or in a preheated 250 F oven, for 1 1/2 to 2 hours, until the volume is reduced by half. Allow to cool. Seal with a layer of lard, melted and poured over the cool meat. Cover with wax paper tied down with string. Leave the pot on a refrigerator shelf for a week. Then remove the lard seal and add in another 2 lbs pork and 2 lbs beef, the whole covered with wine, seasoned and cooked as before. Repeat the operation at the end of another week. You will now have a delicious dark jelly- meat which you can either eat hot or cold. If you continue to replace the volume you have removed, the pot can go on forever. 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: Loukanika Categories: Greek, Meats Servings: 20 Karen Mintzias 1 lb Lean pork shoulder, ground 1/2 lb Fresh pork rind -- boiled for 2 hours, -- drained, and ground 1/2 lb Pork fatback, ground 1 ts Salt 1 Navel orange -- grated rind only 1 ts Crushed dried marjoram -OR- thyme 1 Bay leaf; ground in a mortar 1/3 c Dry red wine 1 ts Ground allspice or coriander -OR- both Freshly ground black pepper 2 Garlic cloves; crushed Sausage casing Grind the pork, pork rind, and fatback through the fine blade of a meat chopper. Combine in a large bowl with all the seasonings. Knead thoroughly. Store in the refrigerator while you prepare the casing. Ususally salted, the casing (pork intestine) especially the interior, must be rinsed under cold running water several times. (To avoid losing casing down the drain while doing this, be sure the casing is inside a very large pan!) Allow to drain on a linen towel. Use a pastry bag to force the stuffing into the casing. Pinch at 3-1/2 to 4 inch intervals allowing space between to form the sausage links. Normally the casing will not break, but if it does, that section must be discarded and a knot tied in the new "end". To cook, poach in water for 1 hour, then drain, discarding the cooking water. Fry the sausages in a frying pan over moderate heat, or use as suggested in any recipe. Drain and serve hot. Note: To store, freeze uncooked in meal-sized batches. The sausages should be used within a day or two if not frozen. Source: The Food of Greece, by Vilma Liacouras Chantiles Avenel Books - New York (ISBN: 0-517-27888-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Loukoumades Categories: Greek, Desserts, Cookies Servings: 6 2 c Yogurt Grated orange rind (1 -orange) optional 1 ts Baking powder 3 tb Brandy OR 1 tb Vanilla extract 1/2 ts Salt 3 c Flour, sifted Serves: 8 Combine yogurt, orange rind and salt. dissolve soda in brandy and add enough flour to make a pancake like batter. Cover and set aside in warm place for one and a half hours, or until raised and bubbly. Stir batter. Drop by spoonfuls into hot oil. Deep fat fry until golden brown, turning once. Drain and serve with diluted honey, cinnamon, chopped nuts or toasted sesame seeds. Serve warm. Source: The Florence Morning Mistake, May 12, 1993. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Loukoumathes Categories: Greek, Desserts, Breads Servings: 50 Karen Mintzias 30 g Compressed yeast; -=OR=- 1 pk Active dry yeast 1 c Milk; lukewarm 1 tb Caster sugar 1 Egg; beaten 1/4 c Butter; melted 2 c Plain flour 1/2 ts Salt Honey; warm Ground cinnamon Dissolve yeast in 2 tablespoons of the lukewarm milk. Add remaining milk, sugar, egg and lukewarm melted butter. Sift flour and salt into a warm bowl and gradually stir in mixed liquids. Beat until smooth and continue beating for 1 minute. Cover with folded cloth and leave in a warm place for 1-1/2 hours until batter doubles in bulk with bubbles on the surface. Stir well then drop teaspoonfuls into deep, hot oil (190°C or 375°F) - do 4 to 5 at a time. Turn puffs to brown evenly and remove with a slotted spoon (each puff takes about a minute to cook.) Drain on absorbent paper and pile on to a plate. Drizzle each layer with warm honey and sprinkle with cinnamon. Serve hot. 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: Low Calorie Irish Colcannon Categories: Cyberealm, Irish Servings: 4 1 c Water 1 tb Reduced calorie margarine 1/4 ts Salt 3 c Chopped cabbage 1/3 c Skim or 1% milk 1 c Instant mashed potato flakes 1 Green onion, finely chopped 1. In a medium saucepan, combine water, margarine, and salt. Bring to boil. Stir in cabbage; return to a boil. Reduce heat, cover and simmer 4-6 minutes, or until cabbage is tender. 2. Remove from heat; stir in milk and potato flakes with fork. Stir in onion. Cover and let stand 3 minutes. Source: Pillsbury Fast and Healthy Magazine, March/April, 1993 Each serving contains: 2 breads, 1 vegetable, 1/2 fat Per serving: 220 cal (per half cup) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Low Calorie Irish Trifle Cups Categories: Cyberealm, Irish, Desserts Servings: 4 2 c Skim or 1% milk 1 pk 3.4 oz instant French -vanilla pudding mix 1 1/2 c Cubed frozen fat free -golden pound cake 4 ts Sherry or fruit juice 1 c Fresh raspberries 8 tb Light cool whip 1. In a small bowl, combine milk and pudding; beat until well blended. Let stand 5 minutes. 2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups. 3. Divide half of raspberries evenly among dessert cups. Spoon pudding over raspberries. Top with remaining berries. 4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate. Source: Pillsbury Fast and Healthy Magazine, March/April 1993 Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat Per serving: 400 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Low Calorie Brown Scones Categories: Cyberealm, Irish, Breads Servings: 8 1 c Flour 1 c Whole wheat flour 2 tb Sugar 1 tb Rolled oats 1 1/2 ts Baking soda 1/4 ts Salt 1 c Buttermilk 2 tb Buttermilk 1. Preheat oven to 400F. Grease cookie sheet with nonstick spray. 2. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except buttermilk; mix well. Make a well in the center of the flours; add 1 cup buttermilk. Stir just until moistened. 3. On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons buttermilk. 4. Bake at 400F for 12-14 minutes or until golden brown. Serve warm Source: Pillsbury Fast and Healthy Magazine March/April 1993 Each serving contains: 2 breads Per serving: 140 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lowfat Fettuccine Alfredo Categories: Italian, Cyberealm Servings: 1 1 lb Fettuccine 1/2 c Nonfat cottage cheese 1/2 c Evaporated skim milk 1/2 ts Arrowroot or rice flour ;salt ;pepper 1 ts Garlic powder,optional 1 ts Onion powder,optional 2 ts Parsley;minced Grated parmesan cheese --as garnish Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender. puree until smooth. Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not let sauce boil. Remove from heat and pour over hot, drained noodles. Sprinkle with parmesan. Variations: use tomato or spinach fettuccine, and garnish with sun- dried tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute 3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta. Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK" (Cooking, WP51, Chatter) * Origin: "LaRK's" Kitchen (1:343/26.3) Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones Date: 10 Feb 93 09:46:0 Hope you enjoy it, too. +++++---------- Recipe via Meal-Master (tm) v7.04 (*P) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lubecker Schwalbenester - Swallownests From Lubeck Categories: Veal, German Servings: 4 500 g 4 x Veal Cutlets 125 g Raw Ham thin slices 4 Eggs 1 pn Flour 1 tb Butter or margarine 1 pn White pepper 2 ts Cornstarch 1/2 pt Water Cook the eggs for about 8 minutes. Flatten the veal cutlets. Cover with ham. Wrap the eggs in the cutlets. Roll in the flour. Heat butter in a saucepan. Brown the rolls from all sides. Add water and cook gently for 30 minutes. Take the swallownests out and keep warm. Mix the cornstarch with a little water. Add mixture and pepper to the sauce. Make it cook one more time. Pour over the swallownests and serve. Combine with mashed patatos and vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Luigi's Lasagna Al Forno Categories: Italian, Pasta Servings: 10 1/2 Onion, chopped 1 Carrot, peeled and sliced -very thin 1 Stalk celery, sliced very -thin 4 Cloves garlic, sliced 1/4 c Olive oil 2 cn Plum tomatoes, drained (28 -ounces each) Salt, pepper, and sugar -(optional), to taste Red pepper flakes, to taste -(optional 1/2 c Red wine FOR THE BECHAMEL 2 c Milk 4 tb Unsalted butter 4 tb All-purpose flour 1/2 ts Salt 1/2 ts White pepper Nutmeg, to taste FOR ASSEMBLING Olive oil and salt for -cooking lasagna noodles 3/4 lb Lasagna noodles 15 oz Ricotta cheese (1 container) 1/4 To 1/3 pound mozzarella -cheese, thinly sliced FOR THE SAUCE Grated Parmesan cheese (optional) To make the sauce, saute the onions, carrot, celery, and garlic in the olive oil until golden. Add the tomatoes, mashing them in the pot as they are added. Bring to a boil, then simmer over low heat, uncovered, for 1 hour. Add salt, pepper, sugar, and red pepper flakes; cook for another 1/2 hour, covered. In the last 20 minutes of cooking, add the red wine. To make the bechamel sauce, bring the milk to a simmer in a small saucepan. Melt the butter in another saucepan and gradually whisk in the flour. Cook for about 2 minutes, but do not let the mixture turn brown. Remove the saucepan from the heat and add the hot milk, whisking constantly. Return the saucepan to low heat and cook, whisking constantly, for 5 to 10 minutes, or until the sauce is medium thick. Add the salt, pepper, and nutmeg. Cook the lasagna noodles in salted boiling water, with a few drops of olive oil, until al dente. Drain. In a 9-by-13-inch baking dish, spoon enough tomato sauce to just cover the bottom of the pan. Cover with a layer of lasagna noodles, then some tomato sauce. Spoon on a third of the ricotta cheese, then a third of the bechamel sauce. Cover with a layer of pasta, then tomato sauce, a third of the ricotta and a third of the bechamel. Repeat one more time. Top with a layer of sliced mozzarella cheese. Bake in a 375-degree oven for about 30 minutes, or until piping hot. Remove from the oven and sprinkle with optional Parmesan cheese before serving. Makes 10 servings. Nutrients per Serving: 336 Calories, 13 g Protein, 26 g Carbohydrate, 21 g Fat, 10 g Saturated Fat, 50 mg Cholesterol, 483 mg Sodium. [THE WASHINGTON POST; January 16, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Macaronada Categories: Greek, Pasta, Side dish Servings: 6 Karen Mintzias 500 g Macaroni or spaghetti 4 l Water 2 tb Salt 1 tb Oil 3 tb Butter 4 tb Grated cheese -(Kefalotyri, Romano or - Parmesan) TO COOK PASTA: Bring water to the boil with salt and oil. Keep water boiling briskly and put in a handful of pasta at a time. Push into the water slowly as the strands soften and curl around the sides of the pan. Stir well as each lot is added, then boil briskly, stirring occasionally. Cook until just tender - test by biting a piece. Drain well in a colander and return to pan in which it was cooked. TO PREPARE FOR SERVING: Melt butter and heat to a deep golden brown -- do not burn. Pour over pasta, add grated cheese and toss well to coat strands. Serve extra grated cheese in a bowl. 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: Macaronia me Voutyro - Pasta with Brown Butter Sauce Categories: Greek, Pasta, Side dish Servings: 6 Karen Mintzias 1 lb Spaghetti or other pasta 1/2 lb Butter 1/2 c Kefalotyri or Parmesan -(Grated) Fill a large deep pot 3/4 full with water. Add salt and bring to a rolling boil. Add pasta slowly, without breaking the boil. Cook 10 minutes. Place a colander in sink and turn pasta into it. Rinse under hot running water, allowing the water to drain through the spaghetti. Heat the butter in a small saucepan to a honey brown. Watch it carefully for these minutes; it burns quickly and suddenly. Return spaghetti to large pot and dribble hot butter over it. Sprinkle with half the cheese and toss gently to mix. Transfer to a large ovenproof platter, sprinkle top with more cheese and bake for 10 minutes at 350 F. Serve hot. 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: Macaroons (Makronen) Categories: Cookies, Desserts, German Servings: 30 3 Egg whites 1 1/4 ts Lemon juice 3/4 c Sugar 2 1/4 c Shredded coconut OR chopped -hazelnuts, walnuts, almonds Whole hazelnuts Preheat oven to 325F (165C). Line baking sheet with foil or waxed paper; set aside. In a large bowl, beat egg whites and lemon juice until stiff peaks form. While continuing to beat, gradually add sugar. Fold in coconut or chopped nuts until mixture is evenly blended. Drop mixture by teaspoonfuls onto lined baking sheets. Top each cookie with a hazelnut. Bake 30 minutes. If cookie starts to brown, slightly reduce the oven temperature. Cookies should not brown. Remove cookies from baking sheet and place onto cooling racks. When cooled store in a tightly sealed container. If cookies are to be stored longer than 1 to 2 days, add a lemon or apple wedge to the container. This will keep the cookies from becoming hard. Makes approximately 30 cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maccaroncelli Alla Quintiere (Macaroni with Cheese) Categories: Pasta, Sauces, Cheese, Italian Servings: 4 INGREDIENTS: 4 tb Butter 1 Onion, chopped 1 Stalk celery, chopped 1/2 Green pepper, diced 1 Tomato, peeled and chopped 4 oz Gorgonzola cheese, diced 2 oz Chicken broth 2 tb Grated Parmesan cheese 2 tb Grated Romano cheese 2 oz White wine 8 oz Macaroni, cooked and drained Servings: 4 DIRECTIONS: In a large frypan, melt the butter. Add the onion, green pepper, and celery and saute until golden. Add the tomato and simmer for 5 minutes. Add the Gorgonzola cheese and cook over low heat until melted. After the cheese has melted, add the chicken broth, grated cheeses and wine. Simmer for 5 minutes. Drain the cooked macaroni well, add to the frypan and toss well with the sauce until all the pasta is well coated. Serve immediately. Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino ISBN # 0-920197-01-9 From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Madeira Roast Pheasant Categories: Pheasant, Chicken, French Servings: 6 2 tb Unsalted butter 1 (unpeeled) coarsely chopped -onion 3 Coarsely chopped celery -stalk 2 Coarsely chopped carrot 2 Bay leaf 2 tb Herbs de Provence * 3 Pheasants (2 to 2-1/2 lb) 4 Wings chicken 2 Backs chicken 1 c Room temperature unsalted -butter 1/4 c Madeira 1 qt Chicken broth 1 tb Unsalted butter 1 tb All purpose flour Garnish sprig parsley Preheat oven to 450 deg. Melt 2 tablespoons butter in large roasting pan. Stir in onion, celery, carrots, bay leaves and 1 tablespoon herbs de Provence. Top with pheasant giblets, necks, chicken wings and backs. Roast until well browned, turning frequently, about 40 minutes. Reduce oven temperature to 375 deg. Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon herbs de Provence. Pat pheasants dry inside and out. Loosen breast skin on each by gently sliding fingers under neck flap and down between breast meat and skin, being careful not to tear skin. Spread 1 1/2 tablespoons herb butter evenly over breast under skin of each. Sprinkle each cavity with salt and pepper. Place 2 tablespoons herb butter into each cavity. Truss pheasants to hold shape. Arrange on sides atop vegetable mixture in roasting pan. Roast 15 minutes, basting frequently with pan juices. Turn on second side and roast 15 minutes, basting frequently. Turn pheasants breast side up. Add Madeira to pan and continue roasting until juices run pale pink when thickest part of thigh is pierced, basting frequently, about 15 minutes. Transfer pheasants to platter and discard string. Tent with foil. Add broth to roasting pan. Boil until reduced to 3 cups liquid, scraping up any browned bits, about 6 minutes. Strain sauce and degrease. Melt 1 tablespoon butter in heavy small saucepan over low heat. Add flour and stir 3 minutes. Whisk in sauce in thin stream. Simmer 5 minutes, stirring frequently. Adjusting seasoning. Pour into bowl. Garnish pheasant with parsley. Pass sauce separately. *Available at specialty foods stores. (Ouida & Vince Kelly) (C) 1987 Bon Appetit Publishing Corp. Compliments of Fred Peters MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mageritsa (Easter Lamb Soup) Categories: Greek, Soups Servings: 8 Karen Mintzias Intestines, heart, lungs, & liver of 1 lamb. 1 lamb's feet and tripe, opt 1 Lamb's head (optional) Salt 2 Lemons (juice only) 1 sm Bunch scallions; chopped 2/3 c Chopped fresh parsley 1/2 c Chopped fresh dill 1/4 c Chopped celery leaves 6 tb Raw long-grain white rice 1/2 ts Aniseed (optional) Freshly ground pepper 3 Whole eggs Note: If using the lamb's head, wash it, then soak it in cold water for 3 hours. Drain. Cut the head in half, using a sharp knife, and tie with a clean string. If using the lamb's feet and tripe, prepare as follows: If tripe is not parially cooked, cut open with a sharp knife and clean the inside thoroughly under running water. Put in a pan with cold salted water to cover and soak for 30 minutes, then drain and wash with cold water. Cut into small pieces and put in a large soup pot with the lamb's feet. cover with cold water, and simmer until tender, adding salt to taste during the last minutes of cooking. Cube the tripe, remove the meat of the feet from the bones, and add to the mageritsa at the same time as the cut-up intestines, adjusting the liquid by adding more water. Clean the intestines thoroughly by turning them inside out, using a long skewer or stick (this turning will be quicker if the intestines are first cut into 2-foot lengths), then wash under cold running water until clean. Rub the intestines with salt and the juice of 1/2 lemon, rinse again in cold water and drain. Braid the intestines or tie the ends together with clean string. Put in a large soup pot with the lamb's head, if using, and cove with cold water. Bring to a boil, then lower the heat, skim, and simmer for 30 minutes. Remove the intestines, drain them, and cut into 1/4 inch pieces with the scissors and set aside to add to the soup later. (Use the remaining portion of the head for another dish.) Bring the soup stock to a boil and add the scallions, parsley, dill, and celery leaves. Cut the heart, lungs, and liver into small bite-sized cubes, and add them to the soup, and simmer for 15 minutes. Add the rice, cut-up intestines, aniseed, salt and pepper to taste and continue simmering until the rice is tender, approximately 15 minutes, adding more water as needed and the brains during the last few minutes of cooking. Half an hour before serving, bring the soup to a boil, then remove from the heat and prepare the avgolemono: Beat the eggs for 2 minutes. Continue to beat, gradually add the remaining lemon juice. Then 1 to 2 cups of the hot soup by droplets, beating steadily, until all has been added. Add the avgolemono to the soup. Stir over minimum heat until thickened. Serve warm but avoid boiling the soup after adding the avgolemono. A richer Mageritsa can be made by sauteing the scallions in 3 tablespoons butter or oil before adding to the soup. 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: Makaronia (Greek) Categories: Pasta, Greek Servings: 4 1/2 lb Sweet Butter 1/4 lb Mizithra (Or Feta), Grated 1 1/2 lb Spaghetti, Cooked al Dente 16 Jumbo Calamata Olives * * Olive meat should be shaved from the pits. ~------------------------------------------------------------------------- In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Makaronia Categories: Greek, Pasta, California Servings: 4 Karen Mintzias 1/2 lb Sweet butter 1/4 lb Mizithra (or Feta); grated 1 1/2 lb Spaghetti; cooked al dente 16 Jumbo Calamata olives * - olive meat shaved - from pits In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Make-Ahead Antipasto Categories: Salads, Italian Servings: 7 2 c Chopped carrots 1 c Chopped sweet green peppers 1 c Cauliflower florets, cut in -tiny pieces 1 c Quartered mushrooms 1 c Chopped sweet pickles 1/2 c Chopped celery 1/2 c Pitted black olives, sliced 1/2 c Pimento stuffed green -olives, sliced 1/2 c Small white pickled onions 1/2 c Chopped marinated artichoke -hearts 1 cn (7-1/2 oz) tomato sauce 3/4 c Ketchip 3 tb Olive oil 1 cn (6-1/2 oz) solid white tuna In large saucepan, bring all the ingredients expect for the tuna, to a boil. Reduce heat and simmer, covered, for 20-30 minutes or until carrots are tender-crisp, stirring occasionally. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces. Transfer to serving size containers. Can be refrigerated for up to 2 days, or frozen for up to 3 months. Makes about 7 cups. Origin: Canadian Living Magazine, January 1990 issue Shared by: Sharon Stevens, Aug/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mama's Marinara Sauce Categories: Sauces, Italian Servings: 2 4 tb Olive oil 2 28 oz cans of tomatoes or 1 6 oz can tomato paste 1 Pepper to taste 5 Garlic cloves, minced 5 lb Fresh tomatoes 10 Fresh basil leaves 1 Grated cheese to taste In a deep 10" frying pan, heat the olive oil and gently saute the garlic. Add tomatoes, tomato paste. Put on medium heat for 20-30 minutes, stirring occasionally. Tear basil leaves into small pieces and sprinkle on top after adding to passta. Add pepper and grated cheese to taste. Alternative: Add 1 medium onion, finely chopped, and saute the onion with the garlic until limp. Note: If fresh tomatoes are used, put them in a pot of boilng water for about 10 seconds until the skin can be easily peeled off. Discard the skin. Cut tomatoes into pieces and add to frying pan mixture. Add tomato paste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mamamia's Lasagna Categories: Italian, Ground beef, Pasta Servings: 8 3/4 lb Ground Beef 1 lb Italian Sausage, Hot/Sweet 1/2 c Onion, Chopped 2 ea Garlic Cloves, Crushed 2 tb Sugar 1 tb Salt 2 ts Basil Leaves, crushed 1/2 ts Fennel Seed 1/2 c Chopped Parsley 4 c Tomatoes, Undrained 12 oz Tomato Paste 1 tb Salt 12 ea Lasagna Noodles 15 oz Ricotta or Cottage Cheese 1 ea Egg 1/2 ts Salt 3/4 lb Mozzarella Cheese, Sliced Thin 3 oz Parmesan Cheese, Grated Directions: 1. Remove sausage meat from outer casings and chop up the sausage. 2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned. 3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the par- sley; mix well. 4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon. 5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. 7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender. 8. Drain and rinse under cold water. Dry lasagna on paper towels. 9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. 13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. 15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. 17. Cover with foil and tuck it around the edges of the baking dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes prior to serving. Bob Hogan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mandelbreit Categories: Desserts, German Servings: 6 1 (8 oz.)can almond paste Crumbled 3 c Sugar 1 1/2 ts Salt 1 c Butter/margerine 1 c Shortening 3 c Whole eggs (about 12) 12 c All-purpose flour 1/4 c Baking powder 1 1/2 ts Vanilla extract 1 ts Almond extract 1 c Walnuts, coarsely chopped 1/4 c Candied fruits 1 Egg, well beaten, for wash Mandelbreit Sugar FROSTING: 1 cup cocoa, 1/2 cup sugar, 1/4 cup water (Makes 6 (12 inch) rolls In a large bowl combine almond paste, sugar, salt, butter, shortening and eggs. Beat till smooth. Beat in flour, baking powder and extracts. Place dough on a floured surface and knead a few times til smooth ball is formed. Cut dough into 3 pieces. Preheat oven to 375 F. (Moderate) To prepare filling, mix cocoa, sugar and water in a bowl til a paste is formed. Roll out 1 piece of dough to a 24 X 6-inch rectangle. Spoon paste in a long ribbon down the center of the dough. Wrap dough around filling and shape into a smooth roll. Cut roll into 2 (12 inch) lengths and place on a greased cookie sheet about 4 inches apart. Repeat with the second piece of dough spreading with walnuts. Repeat with third piece of dough spreading with candied fruits. Brush all rolls with egg wash and sprinkle with additional sugar. Bake the 6 rolls for 45 minutes, or until richly browned. Cool on racks. Cut rolls into1-inch pieces, slicing crosswise. NOTE: Mandelbreit tastes even better after aging for 1 week wrapped in foil. Slice after unwrapping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mandelbrot - (Almond Bread) Categories: Breads, Jewish Servings: 18 3 Eggs 1/3 c Sugar 2 tb Vegetable Oil 1 ts Vanilla Extract 1 1/4 c Flour 1 ts Baking Powder 1/3 c Blanched Almonds, chopped 2 ts Ground Cinnamon Beat the eggs and sugar together until thick. Add the oil and vanilla and mix well. Stir in the flour, baking powder and almonds. Pour the batter into a lightly-oiled and floured 9- by 5- by 3-inch loaf pan just to cover the bottom of the pan. Sprinkle on the cinnamon. Add another layer of batter and cinnamon. Continue until all the batter and cinnamon are used. Bake in a 350-degree oven for 20 to 25 minutes, or until golden brown. Bread will be dense. Remove from the pan and cool on a wire rack. Cut into 1/2-inch slices when ready to serve. Place each slice on a lightly-oiled baking sheet and toast in a 400-degree oven for 5 to 6 minutes. Note: The Mandelbrot has about three-quarters teaspoon of sugar per serving. Serves 18 One Serving = Calories: 55 Carbohydrates: 6 Protein: 1 Fat: 3 Sodium: 13 Potassium: 11 Cholesterol: 44 Exchange Value: 1/2 Fruit 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: Manestra (Meat With Orzo) Categories: Greek, Pasta, Meats, Main dish Servings: 4 Karen Mintzias 1 tb Oil 1 lb Beef or lamb stew meat 2 Onions; chopped 1 c Tomato sauce; -=OR=- 1 tb -Tomato paste instead 1 ts Salt 1/8 ts Pepper 1/8 ts Cinnamon 1 ts Spearmint flakes 4 c Boiling water 1 c Manestra (orzo) 1 c Grated cheese (Mizithra!) Heat oil in large saucepan and brown meat and onions for 10 minutes over medium heat. Add tomato, seasonings, and 2 cups water. Cover and simmer for 1 1/2 hours until meat is tender. Add remaining water and bring to a boil. Add manestra. Stir once or twice. Simmer 20 minutes more. Serve hot with grated cheese. From "The Complete Greek Cookbook" by Theresa Karas Yianilios, Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Manicotti (Mamma Leone's) Categories: Pasta, Italian Servings: 6 3 c Sifted all-purpose flour 4 Eggs 4 1/2 ts Cold water 1 pn Salt 1 tb Olive oil Stuffing for Manicotti -(Below) 3 c Meat sauce 1/4 c Freshly grated Parmesan -cheese Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Serves 6 or 7. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Kielbasa Bites Categories: Pork, Polish Servings: 6 12 oz Kielbasa 2 tb Dijon Mustard 1/4 c Maple Syrup Skewers Cut Kielbasa into bite-size pieces. Dip pieces into a mixture of maple syrup whisked with mustard. Thread kielbasa on skewers and grill over medium heat, about 3 minutes per side or until browned and heated through. SHARED BY:Jim Bodle 3/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Marides Marinates (Marinated Smelts) Categories: Greek, Fish, Appetizers Servings: 30 Karen Mintzias 2 lb Smelts; cleaned & drained 1 Lemon (juice only) Flour for dredging Oil for frying (pref. olive) 1/2 c Dry white wine 1/4 c Wine vinegar 2 tb Chopped fresh parsley 1 tb Chopped fresh thyme; *OR* 1 ts -Dried oregano 1/2 ts Dry mustard -mixed with: 1 tb Cold water 2 tb Olive oil Salt & freshly ground pepper Sprinkle each smelt with lemon juice, roll in flour, and fry in hot oil about a half-inch deep. Drain on absorbent paper. Meanwhile, in a small saucepan combine the wine, vinegar, parsley, thyme or oregano, diluted mustard, oil, salt, and pepper. Simmer 8 minutes, then add the smelts. Bring to a boil and remove from the heat. Cool, then chill before serving. Serve cold. Note: The smelts will keep several days in the refrigerator. Sliced garlic, shallot, or onion may also be added to the marinade. 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: Marinara Sauce Categories: Italian, Sauces, Vegetables Servings: 7 2 tb Olive oil 2 sm White onions, chopped 2 sm Carrots, chopped 1 Garlic clove, minced Liberal amounts of milled -black pepper 18 Medium-sized very ripe plum -tomatoes, peeled, seeded -and diced, or 9 c (two 2-pound 3 oz. cans) -Italian plum tomates 1 ts Salt 3 tb Butter 1/4 ts Dried hot red pepper One of the virtues of a marinara sauce is that it is so quick and easy to prepare, and light. Saute' in the oil the onions, carrots, and garlic until onions are soft. Mill in the black pepper, and add the tomatoes. Stir the sauce well, add the salt, and cook, uncovered, for 20 minutes. Now push the sauce through a food mill. It will emerge velvety. Melt butter in a pan and add the strained sauce. Stirring often, cook for 15 minutes. For extra personality, at this stage you can stir in the hot red pepper. Makes 7 cups. From: The Complete Book of Pasta Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Marinated Tomatoes Categories: Vegetables, German, Marinade Servings: 4 4 lg Tomatoes * 1 c Vegetable Oil 1/4 c Wine Vinegar 1/4 ts Mustard, Dry 1 ts Salt 1/4 ts Black Pepper 1 lg Garlic, Clove, Minced 1 tb Basil, Fresh, Chopped 2 Sprigs Fresh Thyme, Chopped 1 Sprig Fresh Marjoram, Chop 1 tb Scallion, Minced * Tomatoes should be peeled and sliced. ~------------------------------------------------------------------------ Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Marinated Lemon Chicken Categories: Greek, Poultry, Main dish, California Servings: 8 Karen Mintzias 2 c Greek virgin olive oil 8 lg Chicken breasts - (skin & bones removed) 6 Garlic cloves; crushed 2 Lemons; juiced 2 tb Fresh oregano; chopped 1/8 ts White pepper 4 oz Feta cheese; cut in 8 slices In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it. Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Marzipan (Candies) Categories: Candies, German Servings: 2 1 lb Almonds, shelled, blanched 1 lb Confectioners' sugar 1 ea Egg white, unbeaten 3 Or 4 Tbsp rosewater or -orangewater Nothing expresses the German love of edible art more succintly than marzipan candies, which are shaped into piglets, cats, poodles, flowers, fruit and all sorts of other objects. They are delicious to eat, too. Carefully dry the shelled almonds, then grind to a powder in an electic blender, if you have one. Blend almonds, the sugar, the egg white and just enough rosewater or orangewater (available from pharmacies) to make a pliable stiff dough. Knead with fingers, then place on board dusted with confectioners' sugar and form into desired shapes, to resemble miniature apples, peaches, strawberries or, if you have an artist's touch, little pigs or birds. Tint with food coloring. Balls of marzipan may be rubbed in chocolate dots or colored sugar. If dough becomes too stiff, work in a little lemon juice, rosewater or orangewater, adding drop by drop. When candies are shaped, dry thoroughly in a cool, airy place for 24 hours, then wrap separately or place in a container (such as a little straw basket for fruit) and cover completely with Saran or other plastic wrap. Makes 2 pounds of candy. From: The Art of German Cooking, by Betty Wason Shared by: June Hoffman, 9/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Masa Sovada (Portuguese Sweetbread) Categories: Breads, Portuguese Servings: 6 1/4 c Water (warm for dry; -lukewarm for compressed) 1 c Scalded milk 1 c Sugar 2 ts Cinnamon 1/2 c Butter or margarine 1/2 ts Of salt 5 1/2 To 6 cups all-purpose flour 4 Eggs 2 packages yeast (active -dry or compressed) Preheat oven to 350 degrees. Dissolve yeast in warm water. Scald milk and add to sugar, butter and salt; stir until butter is melted. Mix cinnamon and flour. Add 1/2 the flour to the milk/sugar/butter/salt, and mix until smooth. Beat 3 eggs and add them and the yeast to the mixture. Continue to add remaining flour to make soft dough. Remove it from the bowl and place on floured board. Knead until smooth and satiny (about 15 mins.). Shape into a ball and place in buttered bowl. Cover and let rise until double in size (2-1/2 to 3 hours). Punch risen dough down and divide it in half. Place in two greased pans (8 inches round). Let rise in warm place until double in size (1-1/2 to 2 hours). Brush tops of dough with remaining egg (beaten). Bake in 350 degree oven for 20-30 minutes or until golden brown. Cool on wire racks. NOTES: I have found that if I initially heat up the oven and then turn it off, I put the dough in there to rise and it rises twice as fast. Also, I don't know if this violates any rules, but I've found that I prefer this bread with raisins added. Finally, as I mentioned to those who have gotten this recipe already, this bread makes the best toast in the world! (Personal opinion, of course..) Frank MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mascarpone Categories: Italian, Cheese Servings: 1 1 qt Whipping cream -(not ultra pasteurized) 1 tb White wine vinegar -=OR=- Lemon juice Makes About 1 Pound CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl, place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water. Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally. Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mashed Potatoes with Horseradish Categories: Potatoes, German Servings: 4 5 md Potatoes 1/2 ts Salt 2 tb Butter Pepper, Freshly Ground 1/2 c Sour Cream 1 tb Horseradish 2 ts Parsley, Minced Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Matzo Meal Cookies Categories: Cookies, Jewish Servings: 20 1/4 c Sweet. shred. dried coconut 1 c Matzo meal 1/3 c Firm packed lt brown sugar 1/3 c Margarine or butter 1 tb Water 1 ts Vanilla 1/4 c Jam 1. In a food processor or with a knife, mince coconut. In processor or bowl, whirl or rub together coconut, matzo meal, sugar, margarine, water, and vanilla until the crumbly dough sticks together when packed. 2. Compact dough into tablespoon-size balls. Place 2" apart on 2 ungreased 12x15" baking sheets. Flatten balls to make about 1 1/2" wide. 3. Bake in a 325'F. oven until cookies are a rich brown, 25-35 minutes. Transfer to racks. For jam centers, let cookies cool for about 3 minutes, then press the handle end of a wooden spoon into each cookie, making a depression about 1/4" deep. Fill each hollow with jam (1/4 to 1/2 teaspoon; do not overfill); let cool. Serve, or store airtight up to 4 days; freeze or store longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Matzoh Balls Categories: Breads, Jewish Servings: 6 4 lg Eggs 1 ts Salt 1/2 ts Freshly ground white pepper 1/2 ts Ground ginger 1/3 c Vegetable oil 1/2 c Water 1 1/4 c Matzo Meal 1/4 ts Baking powder 1 qt Chicken stock Matzoh Balls Combine the eggs, salt, pepper and ginger in a china, glass or enamelware mixing bowl. Beat well with a wire whisk or use a blender. Beat in the oil, water, matzo meal and baking powder. Chill the mixture for 30 minutes or longer, or chill overnight. Bring a large quantity of salted water to a boil. Shape the mixture into 16 balls and drop them into the water. Simmer for 30 minutes. Serve in hot chicken stock/soup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Meat and Rice Stuffing Categories: Turkish Servings: 6 3 lg Onions; coarsely grated 1 lb Minced meat 1 c Parsely; finely chopped 1 c Dill; finely chopped 1 Tomato, grated or - diluted in 2 tb Butter 1/4 c Rice (short grain) Salt and pepper to taste 1 c Fresh mint; finely chopped 1/2 c -water 1 tb Tomato paste 1/4 c -cold water Place all ingredients in a bowl. Mix well. NOTE: This stuffing can be used to fill vine leaves, cabbage leaves, tomatoes, zucchinis, eggplant, bell peppers asnd Swiss chard. From Turkish Cookery by Gulseren Ramazanoglu Posted by Damita Green in Fidonet Intercook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Meat Sauce for Spaghetti Categories: Italian, Sauces, Pasta Servings: 6 3 tb Olive oil 1 lb Ground beef 1 lb Ground pork 1 Onion; chopped 1/2 Green pepper; chopped 3 Cloves garlic; minced 5 c Crushed tomatoes 1/4 c Tomato paste 1 tb Chili powder 2 ts Basil leaves, ground 1/2 ts Ground cloves 3 Bay leaves 2 c Chicken stock 1/2 ts Salt 1/4 ts Cayenne pepper Heat olive oil in a large skillet over medium-high heat. Add beef, pork, onion, green pepper, and garlic and saute until browned, about 10 minutes. With a slotted spoon to drain off the fat, place the sauteed ingredients in a 4-quart saucepan. Add the remaining ingredients and mix well. Slowly bring to a boil, reduce heat, cover, and simmer for 2 hours. This recipe is from the Canadian National Railways 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: Meatball Soup Categories: Italian, Soups, Ground beef, Vegetables, Rice Servings: 4 1/2 lb Ground beef 1 sl Bread, soaked in milk and -squeezed dry 1/2 md Onion, finely chopped 1 Clove Garlic, minced 2 tb Grated romano OR parmesan -cheese (or a mixture of -both), plus More for garnish Salt and pepper to taste 2 tb Tomato sauce 1 1/2 ts Dry red wine 1 Egg, beaten 8 c Beef stock 1/2 c Uncooked rice 1 ts Chopped fresh parsley In a large bowl, thoroughly mix all ingredients except stock, rice and parsley, using your hands. Shape into 1/2 inch balls. Bring stock to a boil; drop meatballs in and add rice. (Do not cover.) Lower heat so stock simmers; cook 15 minutes. Add parsley. Serve additional grated cheese separately for sprinkling over soup. Serves 4 to 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: Meersburger Kirschen-Dessert (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 Vanilla 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. Garnish with the chopped pistachio nuts and whole cherries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Melanzana Alla Parmigiana - Eggplant Parmigina Categories: Italian, Vegetables Servings: 4 2 lg Eggplants; peeled and slice -d 4 tb Flour 2 ts Salt 1 ts Pepper; freshly ground 1 pn Oregano 4 Eggs; beaten 4 oz Olive oil 1 c Tomatoes sauce; see recipe 1 c Bechamel sauce; see recipe 1/2 c Parmesan cheese; freshly gr -ated 4 oz Mozzarella cheese 1 Jars Artichoke hearts; drain -10 oz. jar) Fat grams per serving: Approx. Cook Time: :50 Preheat oven to 350 F/175 C. Slice the eggplants crossways into 1/2 inch/1 cm slices. Mix the flour with the salt, pepper and oregano and dredge the eggplant slices. Then dip the slices in the beaten egg until well coated. Heat the oil in a large fry pan and cook the eggplant for one minute on each side over medium heat. Remove and drain. Pour a little of the tomato sauce on the bottom of a casserole dish, and cover with a layer of the eggplant slices. Grate half of the Mozzarella cheese, and mix together with the Parmesan cheese, Bechamel sauce, and the remaining tomato sauce. Pour a little of this mixture over the eggplant slices to cover, then add another layer of eggplant slices. Continue this until all the eggplant and sauce is used up. Slice the artichoke heats in half and place on top of the eggplant. Slice the remaining Mozzarella cheese and top off the dish. Bake in the oven for 40 minutes or until the top is bubbling. Turn off the heat and let the dish sit in the oven for 5 minutes more. Remove, cut into large squares and serve. Serves 4. Source: Italian Gourmet Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Melitzanosalata Categories: Greek, Appetizers, Vegetarian Servings: 6 Karen Mintzias 2 Eggplants (1 - 1-1/2 lbs ea) 4 Garlic cloves 2 Tomatoes; peeled and chopped Salt & freshly ground pepper 2 tb Fresh parsley; chopped 1 ts Dried oregano; crumbled 1/3 c Olive oil, more if necessary 6 tb Red wine vinegar, or more Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes. Peel off and discard the skin, then chop the eggplant flesh while still hot. Rub a wood or earthenware bowl with one of the garlic cloves, cut. Add the eggplant and beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants. Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs. Continuing to beat, gradually add the olive oil alternately with the red wine vinegar. Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth. Serve cold with fish, meat, or fresh crisp bread. From "The Food of Greece" by Vilma Liacouras Chantiles". Avenel Books, NY. Note: You will have excellent results by whipping melitzanosalata in a blender or food processor as well. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Melomakarona * Phoenikia Categories: Greek, Desserts Servings: 40 Karen Mintzias 1 1/2 c Honey 1 1/2 c Granulated sugar 1 c Water 1 tb Lemon juice 1 lb Finely chopped walnuts 1 1/4 c Sweet butter; softened 4 ts Ground cinnamon (or more) 1 1/2 c Light vegetable oil 1/2 c Confectioners' sugar 2 lg Oranges - Strained juice only 2 tb Cognac or brandy 1/4 ts Ground cloves 1/2 ts Grated nutmeg 1 ts Baking powder 1/2 ts Baking soda 6 c All-purpose flour (or more) 2 oz Finely chopped walnuts (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough. Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. Gradually add the confectioners' sugar, beating on medium speed. Add the orange juice slowly to the batter, along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. Slowly add the flour mixture to the batter and beat for a few minutes. Continuing to mix by hand, add only enough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 teaspoon of the filling mixture in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until all the cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes, then cool on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. Cool before storing. Note: You may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. The flavor improves after a few days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Melomakarona Categories: Cookies, Greek, Desserts Servings: 6 4 C.flour 1 Tsp.orange flavoring 1 c Oil Rind of 1 orange 1 c Soft butter 1/2 ts Cinnamon 1/2 c Powdered sugar 1/2 ts Cloves 1 Jigger brandy 2 ts Baking powder Bring to a boil to make -syrup: 1 c Honey 1 c Sugar 1/2 c Water chopped nuts Combine all ingredients and work with hands until easy to handle. Make into small eggs; flatten on 1 side and bake 20 minutes at 350 degrees. Dip into hot syrup for a minute. Then sprinkle with nuts and let stand 24 hours. Source: Sophia Sousoulas Posted by Dar Rains MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Melomakarona Andonias Categories: Cookies, Desserts, Greek, Vegan Servings: 48 Karen Mintzias 7 c All-purpose unbleached flour Extra flour for kneading 1 1/2 ts Baking soda 1/4 ts Salt 1 3/4 c Mild olive oil 1 1/4 c Sugar 1/2 c Cognac -OR- mavrothaphne wine -OR- ruby port 3 Oranges; zested and juiced 4 ts Freshly ground cinnamon 1 1/2 ts Freshly ground clove 3/4 ts Freshly grated nutmeg MMMMM------------------------------SYRUP----------------------------------- 1 lb Honey; (1 lb = about 2 cups) 1 c Sugar 1 1-inch piece of cinnamon 1 Clove 1 Lemon; zested and juiced 1 c Water MMMMM-----------------------------TOPPING---------------------------------- 1/2 c Shelled almonds 1 tb Sugar 1 ts Freshly ground cinnamon Author's note: These cakes are traditionally served at Christmas. This recipe comes from my neighbor, Andonia. I have a distinct memory of her beating the oil and sugar into the flour until it dissolved using her middle finger and forefinger as a beater - though a spoon will do. Start by making the syrup. Put the honey, sugar, cinnamon, clove, and lemon zest in a saucepan and add the water. Bring to a boil and simmer for 5-10 minutes. Add the lemon juice, then chill. To blanch the almonds, plunge them into boiling water for 1-2 minutes, until you see signs of their skins loosening. Then drain and slip or pop them from their skins onto a baking sheet. Toast them in an oven preheated to 350 F for about 10 minutes - just until they begin to color. Cool, then chop them very, very finely - if you do this in a food processor, make sure that the pulses are short, or the nuts could turn oily. Mix the ground almonds with the sugar and cinnamon and reserve. Sift the flour, baking soda and salt together. Put the olive oil and sugar in a large bowl and beat together - with your fingers like Andonia - or with a wooden spoon. Beat in the Cognac, the orange zest, spices, and juice from 2 oranges (about 1/2 cup). Then beat in the flour, a few spoonfuls at a time, until you have a malleable dough, adding more flour if it is too soft, and more orange juice if it is too stiff. Turn the dough onto a floured surface and knead for 10-15 minutes until very smooth. Pinch off pieces of dough of about 2 tablespons and form into flattened oval or lozenge shapes. Place them on an oiled or non-stick baking sheet. Bake in an oven preheated to 400-425 F for about 20 minutes, until brown. When they are cool enough to handle, dip them in the bowl of syrup for about 1 minute. Remove with a slotted spoon and place on a tray to cool. Sprinkle with the chopped almond mixture. 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: Melons Stuffed with Fruits and Vegetables Categories: Israeli, Rice Servings: 6 3 sm Melons;cantaloupe is a good -choice MMMMM---------------------------FOR STUFFING-------------------------------- 1/3 c Oil 2 c Carrots; thinly sliced 2 tb Raisins; seedless 1 ts -Salt 1/2 ts -Pepper 1 c Green apple; chopped 1 c Green onion; chopped -green part only 1/2 c Lemon rind; grated 3 c Rice; cooked MMMMM---------------------------FOR TOPPING-------------------------------- 1 tb Oil 2 tb Pine nuts Cut each melon in half and remove and discard the seeds. Scoop out the fruit and reserve. Heat 1/2 cup oil in large skillet. Add the carrots and raisins. Saute together until the carrots are soft. Add the salt, pepper, apple, green onion and lemon rind. Continue cooking until the apples are soft. Remove from heat and cool. Preheat oven to 325F. Combined the sauteed mixture with cooked rice and stuff the melons. Chop up two cups of the reserved melon & arrange on top of the stuffing. Place the stuffed melons in a baking dish and bake for 20 minutes. Heat 1 Tbsp of oil in a small pan and brown the pine nuts, being careful not to let them burn. Sprinkle on top of baked melons and serve. SERVES: 6 SOURCE: _The Yemenite Cookbook_ by Zion Levi and Hani Agabria MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Melopita Categories: Greek, Desserts Servings: 6 Karen Mintzias MMMMM------------------------------PASTRY----------------------------------- 1 1/2 c Plain flour 1 pn Salt 1 tb Caster sugar 1/3 c Butter 1 Egg; separated 2 ts Lemon juice 2 tb Cold water MMMMM-----------------------------FILLING---------------------------------- 500 g Mizithra or ricotta cheese 1/2 c Honey 1 tb Caster sugar 1 pn Salt 3 Eggs 2 ts Lemon juice 2 ts Ground cinnamon Oven temperature: 200 C (400 F), reducing to 170 C (325 F) Cooking time: 45 minutes Sift flour, salt and sugar into mixing bowl. Cut in butter with 2 knives, then rub with fingertips until mixture resembles fine crumbs. Beat egg yolk with lemon juice and cold water and blend in, using knife. When dough clings together knead lightly until smooth, cover and rest for 30 minutes. Beat cheese until smooth, gradually beat in honey and sugar. Beat in eggs, lemon juice and 1 teaspoon cinnamon. Roll out pastry on a lightly floured board to a 30 cm (12 inch) circle. Line a greased 25 cm (10 inch) springform tin or pie plate with the pastry. Lightly beat egg white and brush some of this over pastry. Pour cheese mixture into pastry case and smooth top. Bake in a hot oven for 15 minutes, reduce to moderately slow and bake a further 30 minutes until set. Switch off heat and open over door slightly. Leave pie in oven until cool. Dust with remaining cinnamon and serve cut in wedges or in traditional diamond-shaped pieces. Note: Store honey pie in covered container in refrigerator. Bring to room temperature before serving. 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: Meshoui Categories: Moroccan, Lamb Servings: 5 4 lb Leg of Lamb 1 Carrot 1 md Onion 2 Tomatoes 1 Rib Celery 1 Bunch Parsley 1 tb Paprika 1 tb Salt 1 tb Black Pepper 2 tb Chopped Garlic 1 qt Water Lamb Sauce 2 tb Tomato Paste 1 qt Water Servings: 5 Preheat oven to 350 degrees. All Vegetables should be coarsely chopped. Rub Paprika, Salt, Pepper, and Garlic all over lamb. Set aside. In a roasting pan, nestle lamb in the center of the vege- tables and cook, uncovered for approx. 20 min (for 4 lb. leg) or until top of lamb is brown. Add water, cover, and cook 1 1/2 hours for medium done roast. LAMB SAUCE Strain Vegetables from roasting pan. Put drippings in a heavy pan. Add the tomato paste and water. Simmer for about 15 min, skimming grease from top of sauce several times. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Michaelmas Broth - Potes Gwyl Mihangel Categories: Soups, Welsh Servings: 1 1 sm Chicken * 2 l Water 1 Onion, diced 50 g Carrot, diced 50 g Celery, cut up 2 tb Rice, long grain Salt & pepper Clean the chicken and cut into joints. Place in a large pan with the onion, carrot and celery. Season. Bring to the boil. Cover and simmer for 3 hours. Skim any fat from the surface of the liquid from time to time. Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the rice. Simmer for 15-20 minutes. Serve the broth hot alone or with some of the chicken, finely chopped. The chicken can be used in other dishs. * Traditionally, goose was used and the broth thickened with oatmeal. A chicken or turkey carcase can be used instead of a whole bird. From: Country Cooking - Recipes from Wales by Sian Llewellyn MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Microwave Seafood Paella Categories: Microwave, Fish, Mussels, Spanish Servings: 4 3 Green onions 3/4 c Short-grain rice (such as -Valencia, arborio or pearl) -OR Long grain rice 1 cn Stewed tomatoes (16 oz.) 1 cn Low-salt or regular chicken -broth (14 1/2 oz.) 3/4 ts Dry Thyme 1/4 ts Pepper 1/2 ts Salt (optional) 2/3 c Frozen petite peas (do not -thaw) 8 Live blue mussels OR 8 sm Live greenshell mussels 6 oz Raw medium shell-on shrimp 3/4 lb Orange Roughy, cut into 1 -inch pieces Finely slice green onions; reserve 1/4 cup of the green tops for garnish. In a deep microwaveable casserole bowl or 8 cup measure, combine onions. rice, tomatoes and their liquid, broth, thyme, pepper and salt (dish needs to be twice the height of these combined ingredients). Cover dish tightly and microwave on high (100% power) for 16 minutes, rotating the dish a quarter turn halfway through cooking. Remove the dish from microwave; stir in peas. Arrange mussels and shrimp alternately around the edge of dish, sticking mussels upright into the rice mixture and shrimp head down and tail toward center (they do not need to be completely covered with liquid). Arrange fish pieces in an even layer in center, on top of the rice mixture. Cover and microwave on high until most of the fish has turned opaque throughout and mussels open, 5 to 8 minutes more. Mixture will look saucy. Let stand, covered, about 3 minutes for fish to finish cooking. Serve in wide shallow bowls and sprinkle with reserved green onions over each serving. Makes 4 servings. Note: Clams, Scallops and Grouper may be substituted. Per serving: 345 Calories, 31 g Protein, 35 g Carbohydrates, .6 g Saturated Fat, 1 g Monounsaturated Fat, .8 g Polyunsaturated Fat, .4 g Omega-3 Fat, 83 mg Cholesterol, 700 mg Sodium. SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Microwave Polenta Categories: Italian Servings: 4 1 c Cornmeal 1/2 ts Salt 1 tb Olive oil 3 1/2 Q water Mix all ingredients in a 3-quart microwave-safe dish. Cover and cook on high power for 5 minutes. Stir and cook on high power until thickened, about 5 minutes longer. Makes 4 servings. [COOKS; JUNE 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Microwave Lasagna Categories: Italian, Microwave Servings: 6 32 oz Jar Prego Green Label -spaghetti sauce 1/2 c Water 1 lb Ricotta 1 Egg Approx 8 lasagna noodles, -uncooked 12 oz Mozzarella cheese, grated or -thin sliced. Microwave Lasagne (Marge Clark) Grated Parmesan cheese Mix Prego with water, (I rinse the jar out with the water.) Blend together the ricotta and egg, adding a generous amount of pepper. Layer ingredients in 9 x 12 pyrex pan as follows, starting from the bottom: 1/3 sauce 1/2 the noodles 1/2 the ricotta mixture 1/2 Mozzarella 1/3 sauce 1/2 the noodles 1/2 the ricotta mixture 1/2 Mozzarella Remaining sauce Cover tightly with a double layer Saran Wrap. Microwave on HI for 8 minutes, then mdm low for 32, turning the pan occasionally. Loosen cover, sprinkle top with grated Parmesan (store bought will work, but of course fresh is best) Cover loosely and let stand 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mid Eastern Lamb Stew Categories: Lamb, Middle-east Servings: 6 3 lb Boneless lamb shoulder 2 tb Olive oil 2 Chopped onions 3 Cloves chopped garlic 1 28 oz can whole or ground -tomatoes 2 c Sliced mushrooms 1/2 c Dry sherry or chicken stock 1 tb Sugar 1 ts Each allspice, cinnamon and -turmeric 1 c Raisins salt and pepper parsley for garnish (optional) Trim excess fat from lamb. Cut meat into 1 inch cubes. Brown lamb in oil 5 min or until browned. Stir in onions and garlic. Cover and cook 3-5 min until onions are soft. Stir in all but salt , pepper, raisins and parsley. Bring to a boil, them reduce heat and simmer covered approx. 40 min. or until reasonably tender. Add raisins and simmer 10-20 min more. Add salt pepper and parsley before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Middle Eastren Stew Categories: Mideast, Soups Servings: 6 3 c Water 2 c 1" potato cubes 1/2 c Celery 1 tb Parsley 1 ts Salt 2 c Zucchini slices 1 1/4 c Dried lentils 1/2 c Onion 2 Cloves garlic 1 tb Instant beef bouillon 1 ts Cumin 1 Lemon wedges heat water and lentils til boiling in 4 qt. dutch oven. reduce heat. Cover and cook til lentils are almost tender, about 30 min. stir in potatoes, dry bouillon, salt and cumin. cover and cook til potatoes are almost tender, about 20 min. Stir in zucchini; cover and cook til zucchini is tender 10 - 15 min. Serve with lemon wedges. 110 cal 0g fat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Middle Eastern Carrot Salad Categories: Salads, Mideast Servings: 4 4 c Grated carrots 3 tb Fresh lemon juice 3 tb Vegetable oil 1/2 ts Ground coriander 1/4 ts Salt 2 ts Chopped fresh mint 1 tb Chopped fresh parsley 1 ts Sugar or maple syrup Mix all ingredients together & chill at least one hour before serving. "New Recipes From Moosewood Restaurant" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mideastern Chicken Categories: Mideast, Chicken, Entertain Servings: 4 1/2 c Oil 2 Lemons, juiced 2 tb Garlic powder 1/4 ts Saffron 2 1/2 lb Chicken, cut-up 1/4 ts Nutmeg 1 cn (7 oz) green olives 4 c White wine 1 Onion, diced Use blender to combine oil, lemon juice, garlic and saffron. Rub this mixture on chicken pieces. Place remaining ingredients in pan with chicken. Simmer covered 20-30 minutes. Serve with LEMON RICE. Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls) Categories: Vegetarian, Mideast Servings: 6 MMMMM-------------------RICE AND CHICK PEA STUFFING------------------------ 1 1/2 c Chopped spring onions 1/4 c Olive oil 1 c Long grain rice 1 c Canned chickpeas; drained 1/2 c Finely chopped parsley 1 c Chopped, peeled tomatoes 1/2 ts Ground allspice Salt Freshly ground black pepper MMMMM----------------------------TO FINISH--------------------------------- 24 Cabbage leaves 3 Garlic cloves 1 ts Salt 1 ts Dried mint 1/4 c Lemon juice 1/2 c Olive oil Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes. Turn into a bowl and add remaining stuffing ingredients, adding salt and pepper to taste. Remove leaves from cabbage carefully so as not to tear them, counting larger leaves as 2. Par-boil cabbage leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 lots. Drain in a colander. Cut out larger part of centre rib in each leaf and cut larger leaves in half down centre. Line base of a deep pan with ribs and any torn leaves. Place a generous tablespoon stuffing on base of each leaf, roll up once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients. Crush garlic with salt and blend in crumbled, crushed mint and lemon juice. Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon mixture and olive oil between layers of rolls. Invert a plate on top of the rolls to keep them intact during cooking. Add enough cold water to just cover rolls and put lid on firmly. Bring to the boil on medium heat, reduce to low and simmer gently for 45 minutes. Remove from heat and leave aside for 30 minutes. Serve lukewarm or cold. 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: Mild Fish Pickle Categories: Relishes, Roman Servings: 1 3 oz Tuna, salmon or anchovy 2 ts White wine 1 tb Vinegar 1/2 ts Mustard seed 1/2 ts Oregano 1/2 ts Celery seed (or lovage) 1 tb Olive oil 1/2 ts Honey 1 pn Basil 1/4 ts Thyme 1 Mint leaf, finely chopped In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored in the refrigertator in a glass jar for up tp 2 weeks, and should then be replaced. Source - The Roman Cookery of Apicius MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Milopita (Greek Apple Pastry) Categories: Desserts, Greek Servings: 8 Karen Mintzias 1 lb Commercial filo sheets MMMMM-----------------------------FILLING---------------------------------- 8 Apples* 1/2 c Sugar 1/2 ts Cinnamon 1/2 ts Allspice 1 tb Cornstarch 1/4 c Currants or raisins 1/2 c Walnuts 1/2 c Butter; melted MMMMM-----------------------------TOPPING---------------------------------- 1 c Powdered sugar *Note- Apples should be cored, peeled and chopped. If desired, 2 cups canned apples (drained) may be substituted. Defrost frozen filo to room temperature, 2 to 4 hours. Mix filling in a bowl tossing ingredients with a spoon. Set aside. Lay 5 sheets filo flat, one on top of each other, with a little melted butter brushed between the sheets. Spread 1 cup of filling along one end. Roll filo over the apple filling so you will have a long filled tube. Fold side edges over 1/2" so filling won't fall out. Continue rolling. Place in a buttered baking pan or cookie sheet. Brush tops generously with melted butter. Bake at 350 degrees for 1 hour. Sift powdered sugar over tops and sides as soon as it is taken out of the oven and while still hot. When cool, cut into 2" pieces and serve. 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: Milzsuppe (Spleen Soup) Categories: Soups, German Servings: 4 250 g Spleen (8 3/4 oz) 1 Onion, chopped A small bunch parsley, -chopped 50 g Butter (3 1/2 Tbsp) 2 tb Flour 1 1/2 l Water or meat broth (approx. -1 1/2 qts) Salt to taste Pepper to taste Combine half of the parsley with the onion, and lightly brown in butter. Stir in the flour, and then add water or broth. Scrape the spleen, and then add it to the pot. Briefly bring to a boil, then add salt and pepper. Add the remainder of the parsley 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, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mince Meat Categories: Penn-dutch, Beef Servings: 1 4 lb Sugar 4 Calf Tongue, Boiled 2 1/2 lb Suet 2 lb Raisins 2 lb Currants 1/2 lb Citron, Finely Chopped 1/2 lb Chopped Candied Orange Rind 6 lb Apple, Chopped 1 tb Cloves 1 tb Cinnamon 1 tb Allspice 2 Nutmeg, Grated 1/2 lb Almond, Finely Chopped 1 tb Salt 4 Oranges, Rind & Juice Of 4 Lemons, Rind & Juice Of 1/2 lb Chopped Candied Lemon Rind 1 qt Brandy 2 qt Whiskey Chop the calves' tongues very fine, add sugar, raisins, currants and citron. Mix all together. Chop apples fine (do not mash) and add to calves' tongues. Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly. Pour over this the fruit juices and rind, the brandy and whiskey. Put mixture into a crock with a lid. Place a cloth over the top of the crock and put on lid. Put in cool place for 3 weeks. Then add more salt and spices if needed. Let stand at least 4 weeks before using. When using as filling for pies, always bake between 2 crusts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Minestrone Categories: Italian, Soups, Beans, Rice Servings: 8 1/4 c Olive oil 1 Clove Garlic, minced 1 md Onion, thinly sliced then -cut in half 2 Stalks Celery, sliced 2 c Shredded cabbage 2 c Sliced carrots 1 cn Cannellini beans, rinsed and -drained (10 oz.) 1 cn Italian plum tomatoes, -crushed by hand, including Liquid (28 oz) 1 pk Frozen chopped spinach, -thawed (10 oz) 1/2 ts Dried basil 1 tb Minced fresh parsley 1/4 ts Dried sage Salt and pepper to taste 1/2 c Uncooked rice (optional) 1/4 c Ditalini OR other small -hollow pasta (optional) 8 c Beef stock 1/4 c Grated parmesan cheese Heat oil in a stockpot, add garlic, onion, celery, cabbage and carrot and saute' 10 minutes, stirring occasionally. Add all other ingredients except parmesan cheese; cover and simmer 45 minutes. Add parmesan cheese and stir well; simmer another 5 minutes and serve. Serves 8 to 10 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: Minestrone Semplice - Plain Minestrone Categories: Soups, Italian Servings: 6 1/2 lb Ditalini 1 Onion 2 ts Olive oil 2 c Cut string beanS 1 tb Chopped parsley 2 oz Grated Parmesan Cheese 3 tb Butter 3 Stalks celery, diced 2 lg Potatoes 1 c Fresh peas Serves: 6 Cook onion in oil and butter about 3 minutes or until slightly brown. Add celery, potatoes, cook for 10 minutes in covered pot. Add 3 quarts boiling water; cook 15 minutes more. Add string beans, peas, detalini, salt and pepper; cover andcook slowly another 20 minutes. Serve hot garnished with parsley and cheese. From: The art of Italian Cooking Cerca 1948 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Minestrone Categories: Soups, Italian Servings: 9 6 tb Butter 4 Carrots, chopped 3 Stalks celery, chopped 2 Onions, chopped 1 Clove garlic, minced 1 Head cabbage, coarse chop 1 lg Can tomatoes 8 c Water, more if needed 1/3 c Brown rice, uncooked 1 ts Salt 1 tb Worcestershire sauce 1 ts Mixed Italian seasoning 1/4 ts Pepper 4 Potatoes, coarsely chopped 4 Beef, chicken or vegetable Bouillion cubes 2 Large zucchini, sliced 2 cn Kidney beans, drained 10 oz Frozen chopped spinach 3/4 c Grated Parmesan cheese Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and cabbage, about 20 minutes; stir often. Add tomatoes, water, rice, seasonings, potatoes, bouillon cubes and zucchini. Bring to a boil. Reduce heat and simmer covered, at least 30 minutes. Add beans and spinach; return to a boil and cook over medium heat until spinach is cooked; add more water if needed. Garnish with Parmesan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Minestrone Soup Categories: Soups, Italian Servings: 2 1 1/4 c Been soup mix (recipe -follows) 2 (13 3/4 oz) cans beef broth 4 1/2 c Water 1 1/2 c Chopped tomato 1 c Chopped celery 1/2 c Chopped onion 1/2 c Thinly sliced zucchini 1/2 c Thinly sliced carrot 1/2 c Coarsely chopped green bell -pepper 1/2 c Sliced fresh mushrooms 2 ts Dried whole basil 1 1/2 ts Dried whole oregano 1 ts Salt 1/2 ts Pepper 2 Cloves garlic, minced 2 Bay leaves 3 tb + 1 tsp grated fresh -Parmesan cheese BEAN SOUP MIX: 2 c (1 lb) dried green split -peas 2 2/3 c (1 lb) dried black-eyed peas 1 1/2 c (3/4 lb) dried yellow split -peas 2 1/2 c (3/4 lb) dried lentils 2 c Uncooked pearl barley This recipe is our favorite "make ahead" soup. The Bean Soup Mix makes a big batch and once made you can put this soup together quickly. Use your food processor for the veggies for even greater speed. The Bean Soup Mix is also a fun personalized holiday gift when accompanied with a copy of the recipe. Wash bean soup mix and place in a large dutch oven. Add broth and water. Bring to a boil; cover, reduce heat, and simmer for 30 minutes. Add chopped tomato & next 12 ingredients; simmer for an additional hour or until peas are tender. Discard bay leaves. Ladle soup into bowls, and sprinkle with cheese. Makes 2 1/2 quarts. BEAN SOUP MIX: Sort peas. Combine peas, lentils and barley in a large bowl, stir. Store in an airtight container. (Makes 10 cups!!) NOTE: Freeze extra soup in an airtight container for up to 3 months. Thaw overnight in refrigerator. To serve, place in a large saucepan, and cook over medium heat until thoroughly heated, stirring soup occasionally. Posted by Michael Grosz. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mini-Cheesecakes Categories: Cakes, Desserts, Cheese, Russian Servings: 12 12 Vanilla wafers 2 pk Cream cheese,softened(8oz) 1/2 c Sugar 1 ts Vanilla 2 Eggs 1. Line muffin tin with foil liners. 2. Place one vanilla wafer in each liner. 3. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. 4. Bake 25 minutes at 325'F. 5. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. Be creative! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mititei (Mih-Tih-Tay) Categories: Appetizers, Romanian Servings: 4 1 lb Ground beef 1/4 c Unseasoned beef stock 1 ts Finely chopped garlic 1 ts Salt 1/4 ts Ground rosemary 1/2 ts Chopped fresh parsley 1/4 ts Freshly ground black pepper 1 pn Of cloves Servings: 4 to 6 Olive Oil (for basting) Put all the ingredients except oil into a bowl. Mix into a semi-smooth mass with your hands. Cover the bowel and refrigerator overnight. Remove the bowel from the refrigerator at least 1 hour before you proceeed. Roll the mixture by hand into uniform cylindrical sausages measuring approximately 3 inches long by 1 inch thick. Place the sausages in a single, nontouching layer on a barbecue grate 3 inches above the coals (or lightly oiled grate in a pan 3 inches a preheated 550 degree F oven broiler.) Baste them initially and every 2 minutes thereafter. Cook the sausages till thier exterior surfaces become crisp and brown, about 6 to 8 minutes. Transfer to a heated dish and serve promptly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mjaddra (Lentils with Rice) Categories: Vegetarian, Lebanese Servings: 4 2 c Lentils 3/4 c Uncooked rice 2 md Onions; chopped 1/2 c Olive oil 1 tb Salt 1/4 ts Cumin 1/2 ts Allspice or bhar Clean and wash the lentils and boil them until tender. Mash and strain into a separate pot. Add the rice, salt, and spices, and mix well. In a pan, saute the chopped onions in oil until golden. Add them with the frying oil to the lentils and rice. Bring the mixture to the boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking. Serve lukewarm or cold with radishes and spring onions or a cabbage salad. That's the recipe straight from the book. I make a couple changes: first of all, I'm a bit liberal with the cumin and allspice - I don't use measuring spoons, and I'm sure I get more than the 1/4 or 1/2 teaspoon. Bhar, btw, is described by the book as "a spice blend made of cloves, cinnamon and nutmeg. It is very similar in flavor to allspice, which may be substituted for it." I use brown basmati rice, so I have to boil it for more than 10 minutes; this means I have to keep adding water to it so it doesn't dry out. I mean to go back to the restaurant I first had this dish at and ask them what spices they use, since theirs is both spicier and darker than mine. Food For The Vegetarian - Traditional Lebanese Recipes Posted by: bobp@msi.com (Bob Pitha) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mock Parmigiana Categories: Ground beef, Italian, Sauces Servings: 6 4 lb Ground beef 4 Eggs Seasoning Salt to taste Onion Salt to taste Black pepper to taste 1 1/2 c Seasoned Bread Crumbs (I use -Italian) 1/3 c Grated Parmesan cheese Sauce: 3 sm Cans Tomato sauce Spaghetti seasoning to taste Onion salt to taste 1 ds Worcestershire sauce 1 Lrg Onion, sliced 8 oz Mushrooms, drained 2 c Mozarella cheese, shredded Serves: 8 Combine first 7 ingredients and shape into patties. Set aside. To make sauce, saute onion slices in 3 Tbsp butter or margarine until soft. Add remaining ingredients for sauce. Place patties in large baking pan in single layer and pour sauce over. Cover pan with aluminum foil and bake one hour at 375F. After baking, remove foil, sprinkle each patty generously with the Mozzarella cheese and return to oven until cheese is melted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moggy Categories: Cakes, Norwegian Servings: 1 1 1/2 lb Plain flour 3 ts Baking powder 6 oz Lard 6 oz Margarine 8 oz Golden syrup 8 oz Sugar Salt Milk as necessary Mix together the flour, salt and baking powder. Rub in the fats, add the sugar and syrup. Mix to a stiff dough with milk. Shape into two pieces 1½" thick . PLce on a greased baking tin and bake in a moderate oven for about 25 mins, until firm and light brown. Cut and serve thickly buttered. Remarks: This recipe can be found in many very old books, and may have come form the Old Norse language, where a heap of corn was known as Mugi. The word can be traced back through early English, where corn was refered to as Muge and later Muga. In it's ealiest form, it was probably made with yeast and honey instead of baking powder and syrup/sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mohren Categories: Vegetables, German Servings: 4 1 1/2 lb Young carrots 8 oz Sliced apples 1 oz White vinegar 1 oz Honey 1 c Water 2 oz Butter Salt & pepper Peel carrots and apples. toss in melted butter, add honey and vinegar and cook for 4 minutes. Add water and boil for 20 minutes. Allow liquid to evaprate as much as possible. Season to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mojhy Apples Categories: Candies, German Servings: 6 6 x Red Apples 6 x Wooden Lollypop Sticks 1 c Dark Corn Syrup 1 c Sugar 1/2 c Water 1 ds Vanilla Extract Wash and dry apples. Remove stems and replace with stick stuck halfway into apple. Comvbine corn syrup, sugar, and water in deep saucepan. Stir and cook over medium heat until thoroughly disolved and mixture boils. Then cook, without stirring. to soft crack stage (a small amt of the mixture separates into threads which are hard but not brittle when dropped in cold water; or candy thermometer registers 280 deg F.) Remove from heat; add extract and stir only enough to mix. Place pan over boiling water to keep syrup from thickening. Then, dip apples and wind in a circular motion until thoroughly covered with syrup. Place on buttered pan with sticks upright and cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Molded Christmas Cookies Categories: Desserts, Cookies, German Servings: 12 4 lg Eggs 2 c Sugar 1 ts Anise Extract 4 1/2 c Cake Flour, Sifted NOTE: These cookies are made with a special rolling pin or cookie cutters. ~------------------------------------------------------------------------- Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Monastery Cookies Categories: Greek, Cookies, Desserts Servings: 1 Karen Mintzias 1/2 lb Butter 1/2 c Sugar or honey 1 Egg; separated 2 1/4 c Flour 1/2 c Confectioners' sugar 1 c Chopped nuts or sesame seeds 1/2 c Tart preserves (optional) Note: Walnuts, almonds or pistachios may be used in this recipe. Apricot, quince, raspberry or rose preserves are suggested. Beat butter until fluffy. Add sugar or honey, and beat in. Add the yolk of an egg. Sift flour with confectioners' sugar and add. In a separate bowl beat egg white with a fork slightly. Spoon out a small amount of dough and roll into a ball. (If dough is too soft, refrigerate 1 hour. Do not add more flour.) Dip in egg white and then roll in chopped nuts or sesame seeds. Place on greased cookie sheet. Poke a hole in the middle for preserves, or press slightly to flatten. Bake in a preheated oven at 400 F for 12 minutes. While still warm, fill holes with preserves or jam. 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: More Falafel Categories: Vegetarian, Appetizers, Snacks, Middle east 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 Worcestershire 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. Frances Moore Lappe, "Diet for a Small Planet" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Morocan Date Cake Categories: Cakes, Moroccan Servings: 10 1/2 c Butter 1/4 c Sugar (or up to double amt.) 4 Eggs 1 ts Baking powder 1 c Unbleached white flour 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Ground cloves 1/2 c Milk 1/2 ts Pure vanilla extract 1 c Pitted, chopped dates 1/2 c Chopped walnuts Fresh whipped cream Preheat the oven to 325 F. Cream together the butter and sugar. Beat in the eggs. Combine the baking powder, flour, cinnamon, nutmeg, and cloves. Add the dry ingredients to the egg mixture, beating well. Mix in the milk and vanilla. Beat well. Add the chopped dates and walnuts and stir again to distribute them evenly. Butter and flour a 9-inch cake pan. Pour the batter into the pan. Bake for about 30 minutes, until a knife inserted into the center comes out clean. Serve with fresh whipped cream. Source: Sundays at Moosewood Restaurant Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Brisket with Olives Categories: Jewish, Beef, Lamb Servings: 10 6 lb Brisket of beef -Lamb can be substituted 2 cl Garlic, peeled and halved 1/4 c Olive oil 1/4 ts Tumeric -OR Saffron, a few strands 1 ts Ginger, fresh grated 2 lg Spanish onions, diced 4 tb Celery, chopped, with leaves 1 sm Carrot, peeled, sliced in -paper thin rounds 1 lb Green olives 2 lg Tomatoes, peeled and diced -OR 16 oz Stewed tomatoes, canned 1 Lemon, for juice Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear meat on all sides in a bit of olive oil. Remove and set aside. In same pot, add remaining olive oil, tumeric (or saffron), ginger, and onions. Saute until onions are limp. Add celery and carrots. Saute a bit more. Add tomatoes and mix. Remove 1/3 of the mixture and placed seared meat on the remainder. Cover with the rest of the mixture. Cover, and bake in pr-heated over at 350 degrees F untill meat is tender about 3 hours). Remove, and refrigerate. In the meantime, pit the olives. Place olives in a pot. Cover with water and bring to a boil. Drain, and repeat the process. (to remove saltiness of the olives). Remove brisket from refrigetator. Remove any fat that may have collected. Slice the meat agains the grain. Return meat to a heavy pot with the mixture. Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour, and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Beef Stew Categories: Beef, Moroccan Servings: 8 2 lb Chuck roast (bite-size) 1/4 ts Cumin 3 tb Flour 1/4 ts Ginger 2 ts Salt 1/8 ts Cayenne pepper 2 tb Vegetable oil 1 c Chopped celery 20 oz Pineapple chunks 1/2 c Chopped onion 2 c Juice/water 2 Cloves minced garlic 1/2 ts Paprika 1 c Sliced carrots 1/4 ts Coriander 3 sm Tomatoes, wedged 1/4 ts Turmeric parsley flakes Dredge beef in flour and salt and brown in oil. Pour off drippings. Add spices, celery, onion and garlic. Stir in juice and water. Cook slowly 1 hour. Add carrots and cook 30 minutes more. Add pineapple and tomatoes and heat through. Garning with parsley. Makes 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Brisket with Olives Categories: Moroccan, Beef, Lamb Servings: 10 6 lb Brisket of beef -Lamb can be substituted 2 cl Garlic, peeled and halved 1/4 c Olive oil 1/4 ts Tumeric -OR Saffron, a few strands 1 ts Ginger, fresh grated 2 lg Spanish onions, diced 4 tb Celery, chopped, with leaves 1 sm Carrot, peeled, sliced in -paper thin rounds 1 lb Green olives 2 lg Tomatoes, peeled and diced -OR 16 oz Stewed tomatoes, canned 1 Lemon, for juice Sprinkle meat with salt and pepper; rub with garlic. In a heavy roasting pan, sear meat on all sides in a bit of olive oil. Remove and set aside. In same pot, add remaining olive oil, tumeric (or saffron), ginger, and onions. Saute until onions are limp. Add celery and carrots. Saute a bit more. Add tomatoes and mix. Remove 1/3 of the mixture and placed seared meat on the remainder. Cover with the rest of the mixture. Cover, and bake in pr-heated over at 350 degrees F untill meat is tender about 3 hours). Remove, and refrigerate. In the meantime, pit the olives. Place olives in a pot. Cover with water and bring to a boil. Drain, and repeat the process. (to remove saltiness of the olives). Remove brisket from refrigetator. Remove any fat that may have collected. Slice the meat agains the grain. Return meat to a heavy pot with the mixture. Sprinkle the olives over the meat. Reheat at 350 deg F for 1/2 hour, and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Charosets Categories: Moroccan, Candies Servings: 50 2 c Dates,pitted 1/2 c Raisins,golden 1/2 c Raisins,dark 1/2 c Walnuts 2 tb Red wine,sweet,Passover 1. Process dates, rinsins and walnuts in food processor until mixture is finely chopped and begins to mass. Add enough wine to make sticky dough. 2. Line baking sheet with waxed paper. Drop mixture by slightly rounded measuring teaspoonfuls onto pan. Roll with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Chicken with Preserved Lemons Categories: Moroccan, Chicken Servings: 4 2 tb Olive oil 3 lb Chicken thighs,skinned/rinse 1 Large chopped onion 2 ts Paprika 1 ts Ground ginger 1/2 ts Ground turmeric 1/2 ts Pepper 1/2 c Calamata olives (opt) 10 Moroccan lemon quarters 1/4 c Finely chopped cilantro(opt) NOTE: For less sodium, use ripe olives instead of calamatas. ========================================================================== Pour oil into a 10-12" frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside. Remove all but 1 tablespoon oil from pan. Add onion; stir often over medium-high heat until tinged with brown, about 5 minutes. Stir in paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid. Cover pan and simmer, turning once, until meat is no longer pink at bone (cut to test) 20-25 minutes. Skim and discard fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Chicken Stew Categories: Moroccan, Chicken, Soups Servings: 8 1 tb Vegetable oil 1 Fresh jalapeno pepper, -seeded, minced 1/4 ts Ground coriander 1/4 ts Ground cumin 1/4 ts Ground cinnamon 2 Whole chicken breasts, -skinned, boned, cut into -1-1/2-inch chunks 2 sm Carrots, sliced diagonally -1/4-inch thick 1 sm Onion, diced (1/2-inch) 1/2 Acorn squash, seeded, pared, -cut into 1/2-inch dice 3 1/2 c Chicken broth 1 md Zucchini, scrubbed, cut into -1/2-inch dice 14 oz Whole tomatoes, coarsely -chopped, liquid reserved 1/3 c Raisins 1/2 c Canned chick-peas, rinsed 1/4 ts Salt 4 tb (1/2 stick) unsalted butter 2 c Couscous 1/4 c Slivered almonds, toasted 1 tb Minced fresh mint Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 This recipe gets 30% or less of its calories from fat. Not a low sodium recipe. Makes 8 servings. 1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl. Add chicken and toss to coat. Let stand, stirring frequently, 30 minutes. 2. Combine carrots, onion, and acorn squash in 3-quart microwave-safe casserole; cover with lid. Microcook on HIGH power 5 minutes. Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins; microcook covered 3 minutes. Remove from oven and stir. Microcook covered 5 minutes, stirring once halfway through cooking. Stir in chicken with marinade; microcook covreed 3 minutes. Stir in chick- peas, 1/2 cup broth, and the salt; microcook covered 2 minutes longer. 3. Meanwhile, heat remaining 2 cups broth and the butter in medium saucepan to boiling. Stir in couscous, cover pan, and remove from heat. Let stand 5 minutes. 4. To serve, spoon couscous onto serving platter. Top with chicken stew and sprinkle with almonds and mint. Nutrition Information per Serving: 416 calories 24 g protein 53 g carbohydrates 12 g fat (26% of calories) 603 mg sodium MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Lemon Chicken with Olives Categories: Chicken, Moroccan, Spicy Servings: 4 1 Medium onion. peeled and -quartered 2 Medium garlic cloves, peeled -and minced 2 1/2 lb Chicken, skinned 2 tb Flour 1 tb Olive oil 2 1/2 c Water, divided 1/8 ts Saffron 1/2 ts Ground ginger 1/2 ts Ground cumin 1/2 ts Paprika 1/4 ts Salt 3 tb Lemon juice Grated peel of 2 lemons 1/2 c Green olives, pitted and -coarsley chopped 2 tb Minced cilantro 3/4 c Couscous Fresh ground black pepper In a food processor, finely chop onion and garlic. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes. Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes. While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes. Spoon chicken mixture over couscous and serve. Source: Houston Chronicle MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Preserved Lemon Quarters Categories: Moroccan, Pickles Servings: 4 Eureka/Meyer lemons, rinsed Kosher salt Quarter lemons lengthwise and put in a noncorrosive airtight container. Freeze for 8 hours. Add 1 tablespoon salt per lemon (4 quarters). Store airtight at room temperature for 6 days; shake occasionally. Use as suggested. To store, chill up to 6 months (color darkens). Each lemon makes 4 pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Tomato and Pepper Salad Categories: Salads, Moroccan Servings: 2 1 md Green bell pepper 1 md Tomato, blanched, peeled, -seeded, and diced 1/2 md Cucumber, pared, seeded, and -diced 1 tb Plus 1 1/2 teaspoons lemon -juice 1 tb Water 2 ts Olive oil 1 1/2 ts Minced fresh parsley 1/2 ts Seeded and minced green -chili pepper 1/4 ts Paprika 1/8 ts Each ground cumin and minced -fresh garlic On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl. Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine. In measuring cup or small bowl combine remaining ingredients; mix well. Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes. Makes 2 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Morrocan Pastilla Categories: Moroccan, Chicken Servings: 6 1 Whole chicken deboned and -cut into pieces Salt, pepper 1 Dozen sprigs of parsley Ginger 6 Eggs 2 c Blanched almonds browned on -the stove 1 lb Philo pastry dough 1 c Sugar Cinammon 1 Beaten egg In a large pot,put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside. In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two. In a 9"x12" baking dish, begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. 2 sheets philo almonds 2 sheets philo chicken 2 sheets philo eggs 2 sheets philo DIAGRAM FOR almonds 2 sheets philo ASSEMBLY chicken 2 sheets philo eggs 4 sheets philo to start Brush the top of the last sheets of philo with beaten egg. Bake at 350degrees until golden, 25-35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Morroccan Spiced Olives Categories: Moroccan, Spicy, Appetizers Servings: 6 1 c Olives purchased from deli -or Middle Eastern grocery -(green Yield: 1 cup Olives are often served as part of the Middle Eastern appetizer assortment called mezze or mazza that is brought to your table with your wine, ouzo, or arak. Anything can turn up as part of a mezze selection: octopus dressed in olive oil and lemon, chunks of feta cheese or salami on small pieces of bread, or a plate of creamy, tart hummus. Olives, brined, salted, or marinated, are almost always on one of the little plates. Middle Eastern marketplaces feature huge vats and crocks of differently spiced olives in myriad array. Some are fleshy, some juicy, others bitter and dense, and each is in a subtly different mainade. The marinade in this recipe is good for almost any type of olive; it is especially delicious with green brined olives or fleshy Greek-style ones (it even improves California-style ripe Olives). brine-cured, Kalamata, Greek-style, or shriveled black dry-cured) 1/4 cup olive oil 4 cloves garlic, chopped 1 tsp fresh rosemary leaves, lightly crushed 1 1/2 tsp Aji Harissa, Berbere, or commercial chile-garlic paste 1 tbsp wine vinegar 1. Drain olives of any brine. 2. Slowly heat olive oil over low heat. Remove from heat and add garlic, rosemary, chile-garlic paste, and vinegar. 3. Pour marinade over olives and let stand at least 2 hours (the flavor gets hotter the longer it stands). ADVANCE PREPRATION: Lasts almost forever, covered and refrigerated VARIATION: A Mediterranean-inspired hors d'oeuvre. 4 ounces Montrachet or Leazay goat cheese 1 to 2 cloves garlic, chopped 1 tsp finely chopped cilantro (optional) 1 tsp medium salsa (or to taste) 1/2 tsp thyme 1 tsp olive oil Approximately 1/2 a French baguette, cut into 1/2 to 3/4 inch slices Morroccan Spiced Olives 1. Mash goat cheese with a fork. Add garlic, cilantro, salsa, thyme, and olive oil. 2. Spread goat cheese mixture on bread slices; top each with half a pitted marinated olive. RECOMMENDED WINE: Enjoy with a glass of a medium-bodied Cabernet Sauvignon with noticeable character, one from California, Chile, or Spain. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moussaka (Eggplant and Meat with Custard) Categories: Greek, Ground beef, Pork, Cheese Servings: 6 4 Eggplants, large 1 Salt 1 Flour for coating 1/2 c Oil, vegetable MEAT SAUCE 2 tb Butter 1 Onion, finely chopped 1 1/2 lb Beef, ground chuck 1/2 lb Pork, lean ground 1 tb Salt 1/2 ts Pepper 1/4 ts Nutmeg 2 tb Parsley, chopped 3 tb Tomato sauce 1 c Wine, dry red 1/2 c Water, boiling 2 Eggs 1 c Cheese, grated * 2 Toast, dry slices, grated CREAM SAUCE 1/4 c Butter 2 tb Flour 1/4 c Milk, cold 2 3/4 c Milk, warm 1 c Cream, half and half 3 Eggs, whole 3 Eggs, yolks only 1 ts Salt 1/2 ts Nutmeg, grated 1/3 c Cheese, grated * TOPPING 1/3 c Cheese, grated * * Cheese, Kefalotyri cheese is prefered, but if it is unavailable, Parmesan or Romano may be substituted. Peel eggplant and cut into 1/4 inch slices. Salt both sides heavily, let sit for 30 minutes. Pour cold water over eggplant and let sit for 10 minutes more. Squeeze the water out and blot dry with paper towels. The natural bitterness will be gone. Coat the pieces with flour. Heat the begetable oil in a skillet and fry eggplant until golden brown. Drain on paper towels. Saute the onion in butter, add the ground meat, and brown well. Add salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water. Cover and cook until the sauce thickens. Beat the eggs and add. Add cheese and half the grated toast and mix well. Grease a 12x10x3-inch baking pan. Spread remaining half of toast crumbs over bottom. Arrange half the eggplant over crumbs. Cover with meat sauce, then sprinkle 2 Tb of cheese from topping over it. Cover this with the remaining eggplant. To make the cream sauce, melt butter in a saucepan. Make a paste of the flour and cold milk and add the flour paste, warm milk and cream to the pan. Blend until smooth and simmer about 15 minutes. Remove from flame and add beaten eggs while stirring the sauce vigorously. Stir in the salt, nutmeg, and 1/3 cup cheese. Pour over the eggplant dish. Sprinkle top with remaining chese. Bake at 375 degrees for 45 minutes. Let the dish stand for 20 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moussaka 2 Categories: Greek, Main dish Servings: 8 Karen Mintzias 2 md Eggplants Salt Olive oil 1 1/2 lb Ground beef 2 Onions; chopped 3/4 c Butter 1 ts Tomato paste 1 ds Cinnamon 1/4 c Bread crumbs 4 sm Zucchini; sliced 4 md Potatoes; thinly sliced Grated cheese 1/2 c Water 3/4 c Flour 1 qt Hot milk 6 Eggs Slice eggplant, sprinkle with salt, and place in colander. Weigh down with a heavy plate for several hours. Then brush slices with oil and broil lightly. Saute beef and onions in 5 tablespoons of the butter. Add tomato paste, cinnamon, and salt and pepper and mix well. Sprinkle bottom of a greased baking dish with bread crumbs. Alternate layers of vegetables and meat in the pan, sprinkling each layer with cheese. The top layer should be vegetables. Dot with 1 tablespoon butter and add water. Set aside. In saucepan melt remaining 6 tablespoons butter. Add flour and cook, stirring, until well mixed and beginning to brown. Slowly stir in milk and cook, stirring, until sauce is smooth and thickened. Beat eggs with a little of the hot sauce, then stir in to remaining sauce. Remove from heat. Pour a little more than half the sauce over the vegetables and bake in a 350 F oven for 10 minutes. Meanwhile return remaining sauce to low heat and cook, stirring, until thick. Pour into casserole and sprinkle with cheese. Continue to bake for 45 to 50 minutes longer or until golden brown. 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: Moussaka Categories: Greek, Casseroles Servings: 8 Karen Mintzias 1 tb Butter 1 c Finely chopped onion 2 lb Lean ground beef or lamb 1 1/2 lb Tomatoes; peeled & sliced 1/4 c Chopped parsley 6 oz Tomato paste Salt & pepper Vegetable oil Flour 2 lg Eggplants; peeled, sliced 2 Potatoes; peeled & sliced 1 c Butter 1 c Flour 4 c Milk; (hot) 4 Eggs; slightly beaten 1 c Grated Mizithra or Parmesan 1 ds Nutmeg Salt & pepper Melt 1 tablespoon butter in large skillet. Saute' onion until soft. Add beef 1/2 pound at a time and cook in batches until brown. Add tomatoes, parsley and tomato paste. Cook 10 to 15 minutes. Season with salt and pepper to taste. Set aside. Heat oil in large frying pan. Flour eggplant lightly. Saute' eggplant on both sides in hot oil until golden. Fry potatoes in same skillet, using additional oil if necessary. Set aside. Melt 1 cup butter in medium saucepan. Add 1 cup flour slowly, stirring to form smooth paste. Gradually add hot milk, stirring over low heat until thick and smooth. Mix in eggs and cheese; cook 1 minute. Season with nutmeg, salt and pepper to taste. Preheat oven to 350 degrees. In a 2-quart baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2 eggplant, 1/2 meat sauce, remaining eggplant. Pour cheese sauce over top. Bake until golden, about 50 to 60 minutes. Source: "Favorite Restaurant Recipes" (Bon Appetit's RSVP). Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moussaka Categories: Greek Servings: 8 2 md Eggplants Salt Olive oil 1 1/2 lb Ground beef 2 Onions; chopped 3/4 c Butter 1 ts Tomato paste 1 ds Cinnamon 1/4 c Bread crumbs 4 sm Zucchini; sliced 4 md Potatoes; thinly sliced Grated cheese 1/2 c Water 3/4 c Flour 1 qt Hot milk 6 Eggs Slice eggplant, sprinkle with salt, and place in colander. Weigh down with a heavy plate for several hours. Then brush slices with oil and broil lightly. Saute beef and onions in 5 tablespoons of the butter. Add tomato paste, cinnamon, and salt and pepper and mix well. Sprinkle bottom of a greased baking dish with bread crumbs. Alternate layers of vegetables and meat in the pan, sprinkling each layer with cheese. The top layer should be vegetables. Dot with 1 tablespoon butter and add water. Set aside. In saucepan melt remaining 6 tablespoons butter. Add flour and cook, stirring, until well mixed and beginning to brown. Slowly stir in milk and cook, stirring, until sauce is smooth and thickened. Beat eggs with a little of the hot sauce, then stir in to remaining sauce. Remove from heat. Pour a little more than half the sauce over the vegetables and bake in a 350 F oven for 10 minutes. Meanwhile return remaining sauce to low heat and cook, stirring, until thick. Pour into casserole and sprinkle with cheese. Continue to bake for 45 to 50 minutes longer or until golden brown. From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox Church (Hempstead, NY) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moussaka Categories: Greek, Ground beef Servings: 4 1 md Eggplant, about 1 1/4 lbs. Flour 6 tb Margarine 1/2 c Chopped onion 1 lb Lean ground beef 1/4 c Finely chopped parsley 1 ts Nutmeg 1/2 ts Paprika 1/4 ts Black pepper Salt 1 cn (8 oz) tomato sauce 1/2 c Dry white wine 3 md Tomatoes, fresh, thinly Sliced 1 Egg, beaten 1/2 c Grated Mozzarella cheese Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off excess.Saute on both sides in margarine until brown,adding more margarine as needed.Drain on paper towels;set aside. In large skillet,saute onion until tender.Add meat;saute until no longer red.Blend in parsley,nutmeg,paprika and pepper.Add salt, tomato sauce and wine;simmer a few minutes. Arrange layer of eggplant slices in bottom of lightly buttered 2 quart or shallow baking dish.Pour half the meat mixture over eggplant. Cover with half remaining eggplant slices.(Layers will be sparse if shallow baking dish is used.)Pour on remaining meat mixture.Top with remaining eggplant and tomato slices,overlapping,alternately,for an attractive visual effect. Beat egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2 tsp. salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or longer,until top is toast brown.Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moussaka Categories: Vegetables, Ground beef, Lamb, Greek Servings: 8 MMMMM----------------------------MEAT SAUCE--------------------------------- 2 tb Butter or margarine 1 c Onion, chopped 1 1/2 lb Ground chuck or lamb 1 Clove garlic, minced 1 ts Oregano 1 ts Basil 3/4 ts Cinnamon 1 ts Salt 1/8 ts Pepper, to taste 16 oz Tomato sauce 2 tb Dry bread crumbs MMMMM-----------------------------EGGPLANT---------------------------------- 2 Eggplants, unpeeled 1/2 c Melted butter or margerine 1/8 ts Salt & pepper MMMMM---------------------------CREAM SAUCE-------------------------------- 2 tb Butter or margerine 2 tb Flour MEAT SAUCE Melt butter, saute onion, meat & garlic, stirring until brown. Add herbs & spices and tomato sauce; bring to a boil. Reduce heat, simmer, uncovered, about 30 min. Just before assembling casserole, mix bread crumbs into sauce. EGGPLANT - Halve eggplants lengthwise. Cut each half across into 1/2" slices. Place slices in bottom of broiler pan. Sprinkle with salt & pepper and brush with butter. Broil 4 inches from heat four minute on each side. CREAM SAUCE -Melt butter & stir in flour, salt & pepper. Add millk gradually. Bring to a boil, stirring until thick. Remove from heat. Beat a small amount of cream mixture into eggs. Blend egg mixture into remaining sauce. Mix well and set aside. TO ASSEMBLE - In a 2 qt. shallow baking dish, layer half of the eggplant, overlapping slightly. Sprinkle w/2 tb of the combined cheeses. Pour meat sauce of eggplant. Sprinkle w/2 more tb of cheese. Layer remaining eggplant over top. Pour cream sauce over all. Sprinkle w/remaining cheeses. Bake @350 until brown and top is set, approx. 35-40 min. This sounds more complicated than it is, and makes a great party dish, as it is very "forgiving" - eggplant haters won't even know what they're eating! Denise/Syracuse, NY - BDGM08B MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moussaka Categories: Greek, Ground beef Servings: 6 1 lb Ground beef 1 c Chopped onion Olive oil 1 c Water 1/2 c Tomato paste 2 tb Minced parsley 1 Stick butter Salt & pepper 2 md Eggplants Flour 1/2 c Bread crumbs 2 Eggs, well-beaten 1/2 c Grated cheese Brown the meat & onion in some olive oil. When well-browned, add water, tomato paste, parsley, butter, & salt & pepper & let it simmer on low for 1 hour or more, until sauce is thickened. In the meantime, peel & cut lengthwise the eggplants in 1/4" thick slices. Sprinkle with a little flour & saute in olive oil to a golden brown. Add 2 tbs bread crumbs to the meat sauce & mix well. Butter a baking dish well & sprinkle with some bread crumbs. Place 1/2 of eggplant slices in the dish, & spread 1/2 of the meat sauce on top - repeat. Pour eggs on top & spread evenly. Sprinkle with cheese & bread crumbs & bake at 350 for 1/2 hour or until golden. Serve with cheese sauce, if you want - I usually don't. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moustokouloura (Wine Must Cookies) Categories: Cookies, Greek, Desserts Servings: 24 3 1/2 c All-purpose flour -plus extra for kneading 2 ts Baking soda 1 tb Freshly ground cinnamon 1 tb Freshly ground cloves 1/4 c Mild olive oil 2 tb Honey 1/2 c Petimezi -(Greek wine must syrup) -OR- Italian vino cotto -OR- Honey 1/2 Orange; (grated zest) 1 c Orange juice Sift together the flour, baking soda, cinnamon, and cloves into a large bowl, making a well in the center. In a smaller bowl, beat the olive oil with the honey, petimezi, grated orange zest, and 1/2 the orange juice and pour into the well. Mix together to make a dough, adding the remaining orange juice as necessary. Turn onto a floured surface and knead for about 10 minutes until the dough is smooth but not stiff. Cover with a cloth and leave to relax for 30 minutes or longer. Break off pieces of dough, about 2 tablespoonfuls each, and roll into snakes about 1/2-inch in diameter. Press the two ends together, forming oval wreaths, and place on an oiled or non-stick baking sheet. Bake in an oven preheated to 375 F for 10-15 minutes- until they are brown and crunchy, but not too hard. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X This recipe was typed for you by Karen Mintzias. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moustokouloura Categories: Cookies, Greek Servings: 24 Karen Mintzias 3 1/2 c All-purpose flour -plus extra for kneading 2 ts Baking soda 1 tb Freshly ground cinnamon 1 tb Freshly ground cloves 1/4 c Mild olive oil 2 tb Honey 1/2 c Petimezi -(Greek wine must syrup) -OR- Italian vino cotto -OR- Honey 1/2 Orange; (grated zest) 1 c Orange juice Sift together the flour, baking soda, cinnamon, and cloves into a large bowl, making a well in the center. In a smaller bowl, beat the olive oil with the honey, petimezi, grated orange zest, and 1/2 the orange juice and pour into the well. Mix together to make a dough, adding the remaining orange juice as necessary. Turn onto a floured surface and knead for about 10 minutes until the dough is smooth but not stiff. Cover with a cloth and leave to relax for 30 minutes or longer. Break off pieces of dough, about 2 tablespoonfuls each, and roll into snakes about 1/2-inch in diameter. Press the two ends together, forming oval wreaths, and place on an oiled or non-stick baking sheet. Bake in an oven preheated to 375 F for 10-15 minutes- until they are brown and crunchy, but not too hard. 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: Mozzarella Parmigiana Categories: Cheese, Italian Servings: 6 1/2 c Flour 3 Eggs beaten 1 c Italian style bread crumbs 1 c Oil 16 oz Pkg. mozzarella cheese, cut -into 8 slices, lengthwise 4 oz Mozzarella cheese shredded 3 tb Grated locatelli cheese 2 c Spaghetti sauce Coat cheese slices in flour, dip in egg and bread crumbs then in egg and bread crumbs again. Fry in hot oil until browned a minute or two on each side. Spray baking dish with Pam, spoon small amount of spaghetti sauce on bottom of baking dish, put layer of fried moazzarella cheese in baking dish. Sprinkle with grated locatelli cheese and shredded mozzarella cheese. Top with the rest of the sauce and bake at 375 degrees for 20 minutes. Serve immediately. From: The Sentinel Newspapers 11/83 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Muggine in Bianco Categories: Fish, Jewish Servings: 6 4 lb Striped bass 1 sm Onion, sliced 1 Carrot, sliced 1 Stalk celery, coarsely -chopped 1 Lemon sliced 1/4 ts Whole peppercorns Salt White pepper 1 c Home made mayonnaise made -with olive oil Fish must be absolutely fresh. Clean the fish well making sure the gills are removed from the head. Separate the head from the body and remove all bones from fish. Save head and bones. Place onion, carrot, celery, one slice lemon and the peppercorns into a fish poacher. Add the fish filets, the head and the bones. Add cold water to cover and 1/2 tsp salt. Simmer, covered, for 10 - 20 minutes or until done. The fish is done when the eye pops out a little and the meat flakes. Remove from heat. Carefully pick out any pieces of meat avoiding bones and vegetables and arrange inside a fish mold or on an oval serving plate. Lightly season with salt, white pepper and lemon juice. Strain the broth and return to the stove. Let it boil uncovered until the liquid is reduced to about a cup, then pour it over the fish and refrigerate until the gelatin is firm. To serve, unmold and cut in half lengthwise with a sharp knife. Then cut each half into four or five pieces diagonally forming a fishbone pattern. Mask the cuts under a swirl of mayonnaise so the effect looks like a whole fish. Cut the lemon slices and arrange around the fish to look like fins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mushroom and Tomato Sauce Categories: Italian, Vegetarian Servings: 4 1/4 c Olive oil 4 Garlic cloves, crushed 1 Handful fresh parsley, -- finely chopped 1 ts Marjoram 1 lb Sliced mushrooms 2 c Canned plum tomatoes Salt & pepper Heat olive oil in a large frying pan & cook the garlic, parsley & marjoram for 1 minute. Add sliced mushrooms & cook over moderate heat for 5 minutes. Add tomatoes, salt & pepper. Cook over high heat for 8 to 10 minutes or until the sauce starts to thicken. Serve over 1 lb pasta. Paolo Gavin, "Italian Vegetarian Cooking" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Mozzarella Bruschetta Categories: Appetizers, Italian Servings: 18 1 cn Cream of Mushroom Soup 1 Loaf Italian or French bread 1/4 c Olive oil 1 Clove garlic; minced OR 1/4 ts Garlic powder 1/4 c Green onions; chopped 1/4 c Red peppers; chopped 1/4 ts Italian seasoning 2 c Mozzarella cheese; shredded 1 tb Parmesan cheese; grated Heat broiler. Combine soup, garlic, Italian seasoning and parmesan until well blended; set aside. Cut bread into 1" slices and place on baking sheet. Brush bread with oil and toast lightly under broiler. Heat oven to 375F. Spread one tablespoon of soup mixture evently over each slice. Sprinkle with green onions and red peppers; top with mozzarella. Bake 5 to 7 minutes or until cheese is melted. Contributed by Lisa Keys, Middlebury, CT Source: Readers Digest, May 1993 Typed by .\\ichele MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mushrooms in Cream Sauce Categories: Vegetables, German Servings: 4 2 lb Mushrooms, Fresh 1/4 lb Bacon, Diced 1/4 c Butter Or Margarine 2 lg Onions, Diced 1 c White Wine 1/2 ts Salt 1/4 ts Pepper 1/4 ts Paprika 1 pn Nutmeg 1 pn Mace 1 c Cream, Heavy Lemon Juice, 1/2 Lemon 2 Parsley, Sprigs Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mussels a la Portuguese Categories: Mussels, Portuguese Servings: 3 1 1/2 kg Mussels 4 Shallots chopped finely 1 Garlic clove chopped 2 tb Olive oil 3 ts Butter 2/3 c Dry white wine 1/3 c Water 3 ts Finely chopped parsley 2 Fresh thyme sprigs or -pinch of dried thyme 2 Bay leaves 1/2 ts Ground black pepper 125 ml Fresh cream Extra chopped parsley Lemon quarters Wash the mussels under running water, and remove all traces of mud, seaweed and barnacles. Remove beards(the rough fury part around the mussel). If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they don't close, discard. Gently fry the garlic and shallots in olive oil and butter until transparent but not coloured. Add wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over the top. Cover pan , bring to boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook. Serve as soon as the shells open. Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemmon quarters. Don't forget a large spoon to scoop up the juice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mussels Alla Marinara Categories: Seafood, Soups, Stew, Italian Servings: 6 1 (28 oz.) can tomatoes, -undrained 2 ts Olive oil 2 Carrots, peeled and sliced -diagonally into 1/2 inch -slices 1 Onion, cut in eighths 4 Cloves garlic, sliced 2/3 c Dry white wine Salt to taste 1/4 ts Freshly ground black pepper 2 lb Mussels, scrubbed, beards -removed This half-soup, half-stew recipe will serve 4 as an appetizer or two as the main course. Coarsely chop tomatoes and set aside. In a Dutch oven heat oil over medium heat. Add carrots, onions, and garlic and saute' for 3 to 4 minutes, or until softened. Add wine, tomatoes, salt and pepper and bring to a boil over high heat. Add mussels, cover and cook for 3 to 4 minutes, or until they have opened. (Discard any that do not open). Posted by Michael Grosz. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mussels Oregano Categories: Italian, Mussels Servings: 6 36 Mussels, scrubbed and -debearded 1/2 c Butter, melted 4 Cloves Garlic, small and -minced 1/2 c Seasoned Breadcrumbs 2 ts Dried oregano, crumbled 2 tb Chopped fresh parsley, plus -2 T for garnish 1 sm Onion, minced 1/4 c Dry white wine 1/2 ts Salt 1/4 ts Pepper In a 4-5 quart saucepan, heat 2 inches of water to a boil. Add mussels, cover and steam until shells open. Remove and open mussels, discarding top shells. Loosen each mussel from shell, but put it back in bottom shell. Reserve cooking juices. Preheat oven to 375 degrees. Combine all remaining ingredients except parsley for garnish, using enough reserved cooking juice to make a loose paste. Put crumb mixture on top of each mussel and place the shells on a baking sheet. Bake 10 minutes and then broil to brown, about 3 minutes. Sprinkle with parsley and 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: My Bubbe's Blintzas Categories: Jewish, Cheese Servings: 6 MMMMM-------------------------BLETLACH (LEAVES------------------------------ 1/4 ts Salt 1 c Flour 1 c Water 4 Egg Butter MMMMM-----------------------------FILLING---------------------------------- 1 lb Cottage cheese 1 Egg yolk 1 tb Sugar 1 pn Salt Sift the flour with the salt and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles. Mix the filling ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. and they freeze so well. Use well seasoned pams, 6". Elaine Radis, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Myra's Before-She-Kept-Kosher Pate Categories: Chicken, Appetizers, Jewish Servings: 2 3/4 c Butter or margarine 1 lb Chicken livers 1 md Onion, minced 2 tb Brandy 1/4 ts Salt 1/8 ts Pepper Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes. In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally. In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight. Makes about 2 1/4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Myra's Jewish Chopped Liver Categories: Chicken, Appetizers, Jewish Servings: 2 1 lb Chicken livers 1/2 c Schmaltz or Nyafat 1 lg Onion, coarsely chopped 3 Eggs, hard boiled and peeled 2 tb Brandy 1/2 ts Kosher salt Pepper to taste In broiler pan, spread livers and broil until very well done (no pinkness remaining). In skillet, melt schmaltz and saute onion until very brown. Add livers and cook an additional few minutes, allowing the liver to absorb the schmaltz-onion flavor. In food processor or blender, chop eggs, add the liver-onion mixture and remaining ingredients. Pulse until everything is ground and mixed together. Put in bowl or crock and refrigerate. Makes about 2 1/2 to 3 cups. NOTE: Schmaltz is rendered chicken fat with onion, and is available in the kosher section of your market. Nyafat is a cholesterol-free, schmaltz-flavored vegetable shortening, also available in the kosher section. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nancy's Fabulous Muffaletta Sandwiches Categories: Italian, Sandwiches Servings: 6 3 lg Garlic cloves, crushed 1 c Chopped green olives stuffed -with pimientos 1 c Pitted and chopped -"black-ripe" olives or -Calamatas 1/2 c Roasted sweet red peppers, -chopped 1 c Olive oil 3 tb Chopped fresh parsley 2 tb White wine vinegar 1/3 lb Salami 1/2 lb Provolone Cheese 1/2 lb Mild Cheese 1/3 lb Mortadella Cheese 1/3 lb Prosciutto The roasted red peppers are Italian-style, available at many Italian delis. When you're ready for a sandwich the next day, assemble the following: One loaf fresh Italian bread (one big round for a monster, individual hero (grinder, sub,...) loaves will do fine for smaller sandwiches) Cut the loaf (loaves) in half, and scoop out a little of the inside to make some room. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf -- use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges (or eat the individual loaves). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Napoleon's Hat Cookie Mix (From Scandinavia) Categories: Cookies, Swedish Servings: 36 2 c All-purpose flour 1/4 ts Salt 3/4 c Butter or margarine 1/2 c Sugar 2 Egg yolks 1 ts Vanilla 2 Egg whites 1/4 ts Cream of tartar 1/3 c Powdered sugar; sifted 1 c Almonds; ground Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture and beat until well combined. Cover and chill 1 hour. For almond paste filling: In a small mixer bowl, beat egg whites and cream of tartar until soft peaks form(tips curl). Gradually add powdered sugar, beating until stiff peaks form(tips stand straight). Fold in ground almonds. Set aside. On a lightly floured surface, roll the dough to 1/8" thickness. Cut into 3" circles. Place about 1 rounded teaspoon of the almond filling in center of each. Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed. Place 2" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes. Remove; cool on wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Neapolitan Mushroom Soup Categories: Italian, Soups, Vegetables Servings: 8 1 oz Dried porcini mushrooms 3 tb Unsalted butter 3 tb Extra-virgin olive oil 1 sm Onion, minced 3 Cloves garlic, minced 1 1/2 lb Fresh mushrooms, wiped -clean, stems trimmed, And sliced 4 Fresh plum tomatoes, peeled, -seeded and chopped OR 4 canned Italian plum -tomatoes, drained and Chopped 1 ts Salt Freshly ground black pepper 1 tb Minced fresh marjoram or 1 -teaspoon dried 1 tb Minced fresh thyme or 1 -teaspoon dried 5 c Meat broth 8 sl Italian bread, 1/2 inch -thick 3 Egg yolks 1/3 c Freshly grated Parmesan -cheese 2 tb Grated pecorino romano -cheese 3 tb Chopped fresh parsley, plus -about 1/4 cup chopped for garnish Soak the porcini mushrooms in 1/2 cup of warm water for about 30 minutes. Drain, reserving the liquid. Rinse, dry, and chop the porcini mushrooms. Strain the soaking liquid through washed cheesecloth, paper towels, or a coffee filter. Set aside. Melt the butter and 1 tablespoon of olive oil in a large pot over low heat. Add the onion and garlic. Cook, stirring frequently, until the onion is wilted but not browned, about 5 minutes. Add the porcini mushrooms and cook for 8 minutes. Increase the heat to medium and add the fresh mushrooms. Cook until the juices run, about 10 minutes. Add the reserved porcini soaking liquid and continue to cook until reduced by half, about 5 minutes. Add the tomatoes, salt, pepper, marjoram, and thyme; cook for 5 minutes. Add the broth and simmer for 15 minutes. While the soup is cooking, toast the bread in a 400 F oven until lightly browned on both sides. Remove and brush one side with the remaining olive oil. Use more oil if necessary. In a small bowl, beat the egg yolks with the Parmesan chese, the pecorino romano cheese, and 3 tablespoons of chopped parsley. Gradually whisk 1 cup of the hot soup into the egg yolks to warm them. Reverse and slowly whisk the egg yolk mixture into the soup. Cook, stirring constantly, over medium-low heat until the soup thickens. (Do not boil or the soup will curdle.) Place a piece of toast in each of 8 bowls. Ladle in the hot soup and sprinkle with additonal grated Parmesan cheese and chopped parsley. Serves 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: Neapolitan Cauliflower Soup Categories: Soups, Italian Servings: 6 1 Head cauliflower - large -(about 2 lbs.), cored and Separated into florets 2 tb White wine vinegar - OR -cider vinegar 4 Clove garlic - minced 1/2 ts Crushed hot red pepper 1/4 c Olive oil 4 c Vegetable Broth - hot (see -recipe) OR canned Low-sodium chicken broth 2 ts Salt 1/3 c Parsley - flat-leaf, freshly -chopped Number of Servings: 6 Pecorino cheese - freshly grated 1. Trim the stems from the cauliflower florets and cut them into 1/2 inch pieces, then break the florets into 1/2-inch pieces. Fill a large bowl with 2 quarts of cold water and stir in the vinegar. Add the cauliflower pieces and stir to clean thoroughly. Bring a large saucepan of salted water to a boil over high heat. Drop the cauliflower into the boiling water, return to a boil and cook over moderately high heat until just tender, about 4 minutes. Drain the cauliflower thoroughly. 2. In a large saucepan, cook the garlic and hot red pepper in the olive oil over moderately low heat, stirring occasionally, until the garlic is golden, about 3 minutes. Add the cauliflower and cook for 5 minutes, stirring to prevent it from browning. Stir in the hot Vegetable Broth, salt and parsley. 3. Using a slotted spoon, remove 1 cup of the cooked cauliflower from the soup and puree it in a blender or food processor until smooth. Return it to the soup, increase the heat to moderate and heat through. Ladle the soup into bowls and sprinkle on a generous amount of cheese. NOTE: Make this soup as garlicky and spicy as you like and serve with lots of crusty Italian bread. Serves 6. Recipe from Food & Wine, March, 1990. Posted By Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nero Wolfe's Bacalhau (Portuguese Salt Cod) Categories: Fish, Portuguese Servings: 4 1 1/2 lb To 2 lb soaked dried cod * 2 lg Onions, sliced 6 tb Butter 1 cl Garlic, minced 3 lg Potatoes 2 tb Bread crumbs 10 Pitted green olives 10 Black olives 4 Hard-cooked eggs 1/2 c Chopped fresh parsley Wine vinegar Olive oil Fresh ground black pepper * NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly. Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish. (Prisoner's Base) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nero Wolfe's Finnan Haddie (Smoked Haddock) Categories: Fish, Scottish Servings: 4 2 lb Finnan haddie (Smoked - Haddock) 1 c Milk 1 c Water 1/4 c Butter 3 tb Flour 2 c Heavy cream Black pepper to taste 1/8 ts Nutmeg 1 tb Chopped pimiento 4 Hard cooked eggs Bread crumbs 12 Bread triangles fried in - Anchovy butter Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast. (The Mother Hunt) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New Vegetable Lasagna Categories: Italian, Vegetarian Servings: 6 1 (10 Oz. ) Pkg. Chopped Spinach, Thawed & Drained 1 (12 Oz.) Carton Low Fat Cottage Cheese 2 Egg Whites Beaten 2 ts Olive Oil 3/4 c Minced Onion 1 c Sliced Mushrooms 2 cl Garlic Minced 2 (14 1/2 Oz.) Cans Tomatoes, Drained & Chopped 1/4 c Fresh Minced Parsley 1/4 c Burgendy OR Dry Red Wine 1/4 c Tomato Paste 2 ts Dried Basil 1 1/2 ts Dried Oregano 1 ts Dark Brown Sugar 1/2 ts Pepper 1/4 ts Salt 6 Lasagna Noodles, Uncooked 5 c Thinly Sliced Zucchini 1 1/4 c (5 Oz.) Shredded Part-Skim Milk Mozzarella 2 tb Grated Parmesan Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New Year's Paella Categories: Squid, Spanish, Shrimp, Fish, Entertain Servings: 8 8 c Fish or Chicken Stock 1 tb Saffron Threads 3 tb Olive Oil 6 Garlic Cloves, chopped 2 Onions, medium, chopped 1 Red Bell Pepper, chopped 1 Green Bell Pepper, chopped 8 Chicken Pieces, boned 8 Chorizo Sausages in chunks 8 oz Squid, cut into rings 4 c Rice 4 Tomatoes, peeled, in chunks 1 Salt 1 c Green Peas, shelled 1/2 c Black Olives, sliced 1 Parsley, chopped 1 1/2 lb Rockfish, cut into chunks 2 lb Mussels, rinsed, debearded 2 lb Shrimps, large, peeled Servings: 8 Bring the stock to a boil, add $affron, simmer 10 minutes, and set aside. In a large paella pan or other large pan, heat the olive oil. Add the garlic and saute just till it begins to color. Add the onions and saute to soften. Add the peppers and cook slightly, then remove the vegetables form the pan and set aside. Add the chicken and brown, remove from pan. Add sausage chunks and brown, remove from pan. Add the squid and toss briefly. Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables, peas, olives, and parsley, reserving some of the parsley for garnish. Stir, cover, and bring to a boil. Remove cover and arrange rockfish pieces on top. Replace cover and cook about 5 minutes more. Uncover and add mussels, cover and cook 5 minutes. Add the peeled and deveined large shrimps, cover and cook until mussels open, shrimp are cooked, and rice is tender. Add more stock or water at any point if the rice appears too dry. The rice should be moist, not soupy. Let the paella stand covered about 5 minutes before serving. Sprinkle with remaining parsley. Place pan on a pad in center of table and remove lid with a flourish! From The Open Hand Cookbook. Posted by James Lor. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New Year's Pretzels Categories: Snacks, German Servings: 2 2 c Milk 1/2 c Butter Or Margarine 2 pk Yeast, Active, Dry 2 ts Salt 1/2 c Sugar 7 c Flour, Unbleached 2 lg Eggs 1 c Confectioners' Sugar Water 1 ts Vanilla Extract 1/4 c Almonds, Chopped Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nigerian Peanut Soup Categories: Soups, Nigeria Servings: 2 2 Packets instant chicken -broth and seasoning mix 2 c Water 1 1/2 sm Dried green chili peppers, -finely chopped 1/4 c Each diced green bell pepper -and onion 3 tb Chunky-style peanut butter In 1-quart saucepan dissolve broth mix in water; add chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended. Makes 2 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nikki's Eggplant Parmesan Categories: Vegetables, Italian, Vegetarian Servings: 6 1 lg Eggplant Oil 1/2 lb Mozzarella cheese, thinly -sliced 2 c Italian Tomato Sauce 3/4 c Grated Parmesan cheese Wash eggplant; do not peel. Trim ends and cut eggplant crosswise into rounds 1/4" thick. Place on broiler pan or baking sheet, brush surface with oil, and broil about 3" from heat 5 min, until lightly browned. Turn, brush uncooked side with oil, and broil 3 min on other side. Place single layer of cooked eggplant slices on bottom of 2 qt. baking dish (A deep casserole produces a thicker, creamier, multilayered dish; a shallow casserole gives fewer layers and a crustier top. Take your pick.) Cover with single layer of mozzarella cheese, spoon over enough sauce to cover, and sprinkle generously with grated Parmesan. Repeat layers until all eggplant is used, adding the Parmesan cheese layer every other time. End with tomato sauce and Parmesan cheese. Any extra sauce can be poured over top layer if needed for moisture and will filter down during baking. (At this point the casserole can be refrigerated for several hours if you like to work ahead. Remove from refrigerator and allow to come to room temperature before baking or increase baking time 5 to 10 min.) Bake in 350 F oven 15 to 20 min, until sauce bubbles and cheese melts. Serve from casserole with large cooking spoon, cutting cheese strands with scissors. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Noodles Kugel Categories: Desserts, Jewish Servings: 1 1/2 lb Noodles, broad egg 3 Eggs 3/4 c Sugar 1 tb Lemon juice 2 tb Shortening 3/4 c Raisins, chopped seedless 1/2 c Walnuts, chopped 1/2 c Bread crumbs Preheat oven to 400F. Cook noodles in boiling salted water till tender but not soft. Drain well and rinse under hot water tap. Beat eggs with sugar and lemon juice. Mix well with noodles. Melt shortening and coat baking dish with it and pour into dish. Turn half of mixture into dish, cover with raisins and walnuts, then add rest of mixture and top with crumbs. Bake 45 minutes at 400F. Source: Marion Burrows-De Gustibus posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Norwegian Lefser Categories: Breads, Norwegian Servings: 3 1 1/2 c :Boiling water 2 tb Butter 1/2 ts Salt 1 c Rye flour 1 c All-purpose flour 1 c Whole wheat flour There are many different types of this flat bread. This version should remain soft rather than crisp (hence the name lefser, or soft cake). PREHEAT OVEN TO 450F. In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well. Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit. Divide dough into 4 parts. Cut each portion into quarters. Flour a board and roll each piece of dough to make a thin 10- to 12-inch circle. If desired, use lefser rolling pin to make a pattern on the dough. Place 2 or 3 dough circles on ungreased baking sheet. Bake in preheated oven 3 to 5 minutes--NOT until completely browned. Cool on a rack. Wrap airtight. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Norwegian Fiskepudding Categories: Fish, Shrimp, Norwegian Servings: 6 2 tb Fine bread crumbs 1 c Milk 2 tb Cornstarch 1 c Whipping cream 1 lb Skinned & boned haddock 2 Eggs 1 tb Softened unsalted butter 1 ts Salt 1/4 ts Freshly grated nutmeg Pinch freshly ground white -pepper 1 lb Cooked shrimp garnish sprigs dill garnish halved shrimp (See also: Sorrel Sauce.) Butter 8x4-inch loaf pan; sprinkle with bread crumbs and set aside. Slowly add milk to cornstarch in small saucepan and stir until dissolved. Place over medium heat and stir constantly until thickened to consistency of medium white sauce. Remove from heat and let cool. Blend in cream. Preheat oven to 325deg. Cut haddock* into pieces and coarsely chop in processor. Add eggs, butter, salt, nutmeg and pepper and continue processing until pureed. With machine running, add cream sauce through feed tube and mix until just blended, stopping machine to scrape sides of bowl as necessary. Turn into loaf pan. Set in shallow baking dish and add hot water to come halfway up sides of pan. Bake 1 hour. Remove from oven and let stand 5 minutes. Pour off any liquid in pan. Shell, devein and cut shrimp into 1/2-inch pieces and set aside. Turn mold onto serving platter. Spoon shrimp onto dish around edge of mold, then top shrimp with Sorrel Sauce. Garnish with dill sprigs and shrimp. *Can substitute fresh cod or whitefish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nuernberger Rostbratwuerste Categories: Pork, German Servings: 6 500 g Pork (not too fat) 150 g Veal 1/4 ts Finely chopped caraway seed (not ground) 1/4 ts Nutmeg 1/2 ts Marjoram Salt to taste Natural sausage casing, Ca. 1/2" diameter Coarsely chop the pork and veal on a cutting board (should be a bit coarser than ground meat), combine with caraway seed, nutmeg, marjoram and salt. Fill into the carefully cleaned sausage casing; twist casing to form a sausage every 3 1/4". The bratwurst tastes best when browned on all sides over charcoal. Excellent with sauerkraut and a German country style rye bread. As a drink to go with it, a hearty beer is recommended. 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: Nusskipferl (Nut Crecents) Categories: German, Cookies, Desserts Servings: 10 1 pk Yeast; Active Dry 4 c Flour; Unbleached, Unsifted 1 c Butter Or Margarine;Softened 1 c Sour Cream 3 Egg Yolks; Large MMMMM-----------------------------FILLING---------------------------------- 3 Egg Whites; Large 1 c Nuts; Ground 1 c Sugar; Or To Taste 1 ts Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Biscuits Categories: Cookies, Italian Servings: 6 1 c Sugar 3 lg Eggs 1/3 c Oil 1/4 c Water 3 c Unbleached All-Purpose Flour 2 ts Baking Powder 2 ts Cinnamon 1 ts Ground Cloves 3/4 c Almonds, Chopped Or Sliced 3/4 c Filbert Nuts (Hazelnuts), -Chopped Or Sliced Rind Of 1 Orange, Grated 1 tb Sugar Yield: 5 To 6 Dozen Biscotti Beat 2 of the eggs and add the sugar and oil, beating to blend well. Add the water. Sift the flour, baking powder, cinnamon and cloves together, blending well. Mix into the creamed mixture. Stir in the nuts and orange rind, blending well. Divide the dough into 6 parts. Roll each part, on a floured board, and shape into a loaf. Press each loaf a little. Place the loaves on a large cookie sheet. Beat the remaining egg and brush it on top of the loaves and sprinkle with the sugar. Bake in a preheated 350 Degree F. oven for 25 minutes or until lightly browned. Remove the loaves and cool slightly. Cut each loaf diagonally into biscuits. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 Shared by Rich Harper MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Crecents Categories: Desserts, Cookies, German Servings: 10 1 pk Yeast, Active Dry 4 c Flour, Unbleached, Unsifted 1 c Butter, Softened 1 c Sour Cream 3 lg Egg Yolks MMMMM-----------------------------FILLING---------------------------------- 3 lg Egg Whites 1 c Nuts, Ground 1 c Sugar Or To Taste 1 ts Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut-stuffed Semolina Pastries, Cyprus Style Categories: Greek, Desserts Servings: 30 Karen Mintzias 1/4 lb Sweet butter 1 1/4 c Fine semolina Orange flower water 1/4 ts Salt 3 tb Warm water (more if needed) 1 c Chopped unsalted pistachios 4 1/2 tb Granulated sugar 1 tb Ground cinnamon Confectioners' sugar In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina. Transfer to a small bowl, cover, and let stand overnight at room temperature. The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough. Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl. Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball. Press the center with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval. Set on a cookie sheet and continue until all pastries are shaped. Bake in a moderate oven (350 F) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar. Cool before storing. Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter. 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: Oatcakes (Not Sweet) Categories: Breads, Scottish, Nova scotia Servings: 1 3 1/2 c Oats; quick 1 ts -salt 2 tb Flour 1/2 c Shortening 1/2 c -water ,approx. Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne's note: That recipe is labelled "Bannock" in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it appears as "oatcakes" in the book's index. Source: _More Baking with Schmecks Appeal_) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Obsttorte (Fruit Torte) Categories: Cakes, Desserts, 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 peaks are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completely 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: Octopus Pilaf (Oktapodi Pilaffi) Categories: Octopus, Greek Servings: 6 2 lb Octopus, skinned 2 md Onions, finely chopped 1 c Garlic, finely chopped 1 Bay leaf 1 pn Oregano, dry 1/2 ts Fines herbes 1 c Wine, dry white Butter 2 tb Tomato paste 16 oz Tomato, whole, can 2 c Rice Pound the octopus in order to tenderize it, and cut into cubes. Saute the onions in1/4 lb butter until golden brown; add garlic, bay leaf, oregano, fines herbes, and octopus. Saute for a few more minutes; then add tomato paste, whole tomatoes and wine. Stir well, cover and simmer over low fire for one hour, or until octopus is tender. When octopus is cooked, place 3-1/2 cups water,1/2 cup of octopus sauce and 2 Tbsp butter in a saucepan. Bring to a boil, add rice, stir, lower heat and simmer for 20 minutes. To serve, shape the rice into individual mounds with a cup, and cover with octopus and remaining sauce. This may be prepared ahead of time and reheated in the oven before serving. It's delicious with boiled greens and white retsina. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oen Cymreig Melog Categories: Lamb, Welsh, Rennasiance Servings: 6 4 lb Leg of lamb 2 tb Rosemary 2 ts Ground ginger 1 c Light honey 1 1/2 c Apple cider Salt and pepper Preheat oven to 450 degrees F. Grease a raosting pan. Sprinkle the lamb with salt, pepper, ginger and rosemary. Place it in the roasting pan. Spoon 2/3 cup of honey over teh top. Pour 1 cup of cider around the lamb in the pan. Mix the remaining honey and cider in a small bowl. Use it to baste the meat frequently. Place the roasting pan in the oven and reduce the heat to 400 degrees F. Cook the meat to taste, using an oven thermometer. Rare meat will register 140 degrees, and take about 12 minutes for each pound. Well-done meat will register 175 degrees and take about 18 minutes for each pound. When meat is cooked as you like it, transfer it to a serving platter. Pour the pan juices into a small pitcher and serve with the meat as a gravy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ofennudle (Rohrnudle) Categories: German Servings: 4 500 g Flour (4 1/2 cups less 1 -Tbsp) 1 ds Salt 40 g [fresh] yeast (1.4 oz) 80 g Sugar (1/3 cup plus 1 tsp) 1 To 2 eggs 70 g Butter (1/3 cup less 1 tsp) 1/8 l Milk (1/2 cup plus 1/2 Tbsp) Filling: 500 g Apples, damson plums, or -pitted cherries (a generous Lb) Sugar to taste (nowadays -also vanilla sugar) A little cinnamon (with -apples or damson plums) 400 g Butter or clarified butter -(1 3/4 cups) for baking Yeast dough: Dissolve the yeast and some sugar in a bit of warmed milk. Mound the flour on a pastry board. Make a well in the middle of the mound, and into it pour the yeast mixture. Let rest for about 1/2 hour. Then add the remaining ingredients - sugar, eggs, salt, butter, and milk. Knead to mix well, and beat until the dough forms bubbles. Cover the dough with an inverted bowl and let rise, in a warm place, for 1 1/2 hours. Then cut off lumps of dough, and let those rise one more time, on the floured pastry board, for another 1/2 hour. With your hands, stretch each piece of dough and cover with fruit (one kind only). If you are using apples or damson plums, dust fruit with cinnamon and sugar, otherwise just with sugar. Fold the dough over to enclose the fruit and arrange the dumplings in a baking dish with a buttered bottom (3 1/2 Tbsp butter per dumpling) . Bake at medium heat for 35 to 40 minutes, until light brown. Remove from oven and tip onto a board for cooling. Brush with melted butter shortly before cooling. 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: Oi Naani (Uzbek Home Style Bread) Categories: Breads, Uzbekistan Servings: 6 3 1/2 c Flour (add up to 1/2 cup -more if needed) 1 ts Salt 1 pk Yeast 1 1/2 c Milk 1 Egg (beaten) FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Yield 6 flat loaves Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour. Add enough flour to make moderately stiff dough, two and a half to three cups. Knead 10 minutes. Let rise, covered in a warm place until doubled in bulk, about 2 hours. Punch risen dough down and divide into 6 balls. On 3 lightly greased baking sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and 1/4 inch thick in center, with 1 inch wide raised edges about 1 inch thick. Using ice pick or head of brad, cover flat center of bread with decorative holes in concentric circles. Cover loaves in cloth and let stand 10 minutes. Brush loaves with beaten egg. Bake at 400 degrees until browned, 15 to 20 minutes. Each loaf contains (approx): 311 calories, 436 mg sodium, 40 mg cholesterol, 3 gram fat, 59 grams carbohydrates, 11 grams protein, 0.18 gram fiber. From the Register Guard, 9/2/1992, by Charles Perry (LA Times) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oktapodi Maratho Krasato (Octopus And Fennel In Wine) Categories: Greek, Seafood, Main dish, Appetizers Servings: 4 Karen Mintzias 1 md Octopus 1 md Onion; chopped; *OR* 5 (scallions; chopped) 1/3 c Olive oil 1 c Dry red wine 1 bn Fennel; chopped 4 Tomatoes (fresh or canned) - peeled, seeded & chopped Salt & freshly ground pepper Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface. The octopus will feel softer and will secrete a grayish liquid after pounding. Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender. Using a sharp knife, cut into rounds the width of a small finger. Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft. Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix. Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes). 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: Oktapothi Toursi - Pickled Octopus Categories: Seafood, Appetizers, Greek Servings: 8 Karen Mintzias 1 Octopus (about 1 kg) 1 Garlic clove; crushed 1/2 c Olive oil 1/2 c Vinegar Salt & pepper to taste Serves: 6-8 Cooking time: 45-60 minutes To clean octopus, pull of tentacles, remove intestines and ink sac. Cut out eyes and beak. Remove skin and rinse well. Place head and tentacles in a pan over low heat until it turns deep pink and is tender (about 45 to 60 minutes). Drain and when cool enough to handle strip off suckers from tentacles if desired. Cut head and tentacles into bite-sized pieces and place in a bowl. Add garlic, olive oil, vinegar, salt if necessary and pepper to taste. Mix well, cover and leave to marinate in refrigerator for 12 hours before using. Stir occasionally. To serve, lift out of marinade, pile onto a dish, garnish with lemon wedges and parsley. Supply cocktail picks for your guests' convenience. 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: Old Fashioned Veal Stew with Cream Sauce Categories: Veal, French, Entertain Servings: 6 3 lb To 3 1/2 lbs boneless veal -shoulder cubed 1 ts Salt 5 tb Butter 18 Peeled white onions Water 1 lb Fresh mushrooms, quartered 6 2/3 c Chicken stock 2 Carrots peeled and cut into -strips 1 ts Lemon juice 3 tb Flour 1 Onion 2 Egg yolks 2 Celery tops 1 c Heavy cream 1 Leek Salt 1 ts Thyme White pepper 1 Bay leaf 2 tb Finely chopped parsley 4 Parsley sprigs In a heavy casserole, blanch the veal by covering with cold water, bringing it to a boil over high heat and boiling for one minute. Drain, and rinse under cold water. Return the veal to the casserole (which has been wiped clean) and add 6 cups of the chicken stock, carrots, onion, celery, leek, herbs and salt. The meat should be covered in liquid; if not, add more water. Bring to a boil and simmer over moderate heat partially covered for 1-11/2 hrs until the meat is tender. Meanwhile, combine 2/3 cups of the chicken stock, 2 TB of butter and the white onions in a skillet. Bring to a boil and simmer 15-20 minutes. Remove with a slotted spoon to a bowel. Stir the mushrooms and lemon juice to the remaining liquid in skillet. Bring to a boil, cover and simmer for 5 minutes. With a slotted spoon, remove the mushrooms to the bowel with the onions. Pour all remaining liquid into the simmering veal. When the veal is done, remove from casserole. Strain the stock through a fine sieve , return to casserole and boil until reduced to 1/2. In a small saucepan, melt 3 TB of butter and stir in flour. Cook this "roux" for 2 minutes and remove from heat. Pour the reduced stock in and blend with a whisk. Then return it to the heat, and cook stirring constantly until the sauce comes to a boil and thickens. Simmer for about 10 minutes. Remove from heat. In a bowl whisk together egg yolks and cream. Whisk in the hot sauce 2 TB at a time until 1/2 cup has been added. Then reverse the process and whisk the egg-cream-sauce mixture into the hot sauce. (This is to prevent curdling.) Bring to a boil in the sauce pan, season with salt and white pepper and a few drops of lemon juice. Place the veal and vegetables in the large casserole and pour the sauce over. Toss and heat gently. Sprinkle with parsley and serve. From: The Cooking of Provincial France, Time/Life Foods of the World Series MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old German Muffins Categories: Muffins, German Servings: 4 3/4 c Butter Or Margarine 1/2 c Sugar 2 lg Eggs 1 tb Rum 1 ts Vanilla Extract 3 tb Milk 1/2 ts Cinnamon 2 ts Baking Powder 2 1/4 c Flour, Unbleached 1/4 c Almonds, Ground 1 tb Orange Rind, Grated 1/4 c Raisins If Desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Olive Garden Shrimp Cristoforo Categories: Italian, Pasta Servings: 4 MMMMM---------------------------BASIL BUTTER-------------------------------- 2 oz Fresh basil leaves (about - 2 bunches 10 oz Butter, softened - (2-1/2 cubes) 1 ts Minced garlic 1/4 ts Salt 1/8 ts Black pepper 3 tb Grated parmesan cheese plus - additonal for garnish 1 tb Grated romano cheese MMMMM---------------------------REST OF DISH-------------------------------- 1 lb Fresh Linguine or angel - hair pasta 1 lb Medium shrimp, shelled Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese. Makes 4 to 6 servings. SOURCE: General Mills' Olive Garden Restaurant Chain. Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Olive Salad Categories: Libya, Salads, Appetizers Servings: 2 1 c Black olives 1 c Green olives 1 Lemon; juice of 2 tb Parsley; chopped 1 ts Paprika 1/4 ts Chili powder 1 Garlic clove; crushed 1/2 ts Cumin, ground 2 tb Oil "This salad is one of the many Middle Eastern appetizers or mezzes, dishes providing an array of textures, colours and flavours. They can be eaten as side dishes or as appetizers." In a bowl, mix the oil with the cumin, chili powder, paprika, garlic and lemon juice. Then pour over the dressing over the olives in the bowl and stir around so that they are well coated. Put in the salad in the fridge to chill before serving. SERVES: 2-4 SOURCE: _The New Internationalist Food Book_ by Troth Wells- posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Omelet cu Brinza si Ciapa Verde (Omelet W/Cheese & Onions) Categories: Russian, Cheese, Eggs Servings: 2 6 oz Feta; Preferably Bulgarian 1/2 c Scallions (Green Onions); -Finely Chopped 1 1/2 ts Sweet Hungarian Paprika; -Plus More For Garnish 6 lg Eggs 1/3 c Milk Salt And Freshly Ground -Black Pepper 2 tb Unsalted (Sweet) Butter 2 tb Fresh Dill; For Garnish If the feta is too salty, soak in cold water for 30 minutes. Drain well and crumble into fine pieces. Combine, in a bowl, with the scallions and paprika, then set aside. In a large bowl, whisk the eggs, milk, salt and pepper, together, until frothy. Melt the butter in a 10-inch omelet pan over medium heat. When the butter bubbles rapidly, add half of the egg mixture and stir until it just begins to set. Continue cooking until the eggs are almost completely cooked, running a thin spatula around the edges to prevent sticking, about 1 1/2 minutes. Sprinkle half of the feta mixture on the omelet, then reduce the heat to very low, cover, and cook for 1 minute more. Slide the omelet onto a plate, folding it over if desired. Repeat with the remaining ingredients making 1 more omelet. Serve at once, sprinkled with more paprika and the fresh dill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: One Dish Spaghetti (For 2) Categories: Ground beef, Pasta, Italian Servings: 6 1/4 lb Ground beef 1 tb Chopped onion 1 cn (8 oz.) Italian seasoned -tomato sauce 1/4 c Water 2 1/2 oz Spaghetti, broken (about 1/2 -cup) Parmesan cheese Crumble ground beef into a 1-quart microwave-safe casserole; add onion. Microwave on high for 2 - 2 1/2 minutes or until no longer pink; stirring once. Drain; stir to break meat into smaller pieces. Add tomato sauce, water, and spaghetti. Cover with casserole lid. Microwave 10 - 11 minutes or until spaghetti is tender, stirring twice. Serve with Parmesan Cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: One-Skillet Spaghetti Categories: Italian, Ground beef, Pasta Servings: 7 1 lb Ground beef 2 Medium onions,chopped 1 cn Tomatoes(28 oz) 3/4 c Chopped green pepper 1/2 c Water 1 cn Mushroom stems/pieces(4 oz) 2 ts Salt 1 ts Sugar 1 ts Chili powder 1 pk Thin spaghetti(7 oz) 1 c Shredded Cheddar cheese Cook and stir meat and onions in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except Cheddar cheese; break up tomatoes. TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat; cover and simmer, stirring occasionally, until 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. TO COOK IN OVEN: Pour mixture into ungreased 2- or 2 1/2-quart casserole. Cover and bake in 375' oven, stirring occasionally, until spaghetti is tender, about 45 minutes. Uncover; sprinkle with shredded Cheddar cheese and bake about 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Pie Categories: Vegetables, German Servings: 8 1 pk Yeast, Active Dry 1 ts Sugar 1 1/2 ts Salt 3 c Unbleached Flour 1 tb Shortening 1 c Water, 120 to 130°F 6 Bacon, Slices, Cut Up 2 md Onions, Sliced 1/4 ts Cumin 1/2 ts Salt Pepper, As Desired 1 Egg Yolk 1 c Sour Cream Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Categories: Soups, Swiss Servings: 6 200 g White bread 150 g Gruyere cheese, grated 4 Onions 50 g Butter 1 tb Spoon plain flour 1 l Stock Salt, freshly ground pepper, ground nutmeg Thinly slice the bread and toast it. Butter an ovenproof dish and alternately layer the bread and grated cheese in it. Peel and chop the onions. Brown in the butter. Sprinkle with the flour, mix well and add the stock. Season with salt, pepper and nutmeg and bring to the boil. Remove from the heat and pour over the bread and cheese. Bake in the oven at 240C/450 F for about 20 minutes and serve immediately Posted by Alex Comerford. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Tart (Zwiebelkuchen) Categories: Pies, Desserts, German Servings: 8 1/2 c Plus 1 tb butter 1 3/4 c All purpose flour 1 Egg 4 tb Half and half (milk & cream) Salt 4 md Onions 4 Bacon slices, diced 1/2 c Whipping cream (be generous) 2 Eggs Salt and pepper Preheat oven to 400F (250C). Lightly grease an 11 inch quiche pan; set aside. Using a pastry blender or fork, work butter into flour. Stir in 1 egg, half and half and salt to make dough. Let stand in a cool place for a few minutes. Thinly slice onions. Fry bacon in a small skillet over medium heat until golden brown. Add onion rings; saute 2 to 3 minutes. Drain off excess fat. In a medium bowl, beat together whipping cream, 2 eggs, salt and pepper. On a lightly floured surface roll out pastry. Line greased pan with pastry. Prick pastry surface with a fork. Spread cooked bacon and onions over pastry. Pour in cream mixture. Cover with foil. Bake 20 mins. Remove foil; bake 10 to 15 mins longer or until set. Cut in squares or wedges. Serve warm. When cooking for large numbers, double the quantites given. Bake on a large baking sheet or jelly-roll pan. Puff pastry or pizza dough can be substituted for pie pastry. If serving this tart for dinner or supper, a chilled white German wine will make the perfect match. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Tart (Zwiebelkuchen) Categories: Pastry, German Servings: 6 2 c Flour 2/3 c Lukewarm milk 2 ts Yeast 2 1/2 tb Butter 1 Punch salt 1/2 ts Butter for springform pan Topping: 2 tb To 3 tb butter or lard 1/2 lb Medium-lean bacon, diced (if -available, use thickly Sliced bacon) 2 lb OR 3 extra large onions, -finely chopped Salt and freshly ground -black pepper Large pinch of caraway seeds 2 Eggs 2 Egg yolks 1 c Sour cream Dough: Sift the flour into a large mixing bowl. Make a crater in the center. Pour the milk into the crater. Sprinkle the yeast and sugar over the milk; let sit 10 - 15 minutes, until the yeast begins to foam. Add the butter, egg, and salt and mix into a dough. Knead the dough until smooth and elastic. Allow the dough to rise for 1 hour. Grease a 10-inch springform pan with 1/2 tablespoon butter. Pressing it with fingertips, use the dough to cover the bottom and sides of the pan, coming up about 1 inch from the top edge. To make the topping, melt the butter or lard, then fry the bacon until it turns translucent. Add the chopped onions at that point and saute, stirring frequently, until they turn clear yellow in color. Add salt, pepper, and caraway seeds to taste; allow to cool. Preheat the oven to 400 degree F. Thoroughly beat the eggs and yolks into the sour cream. Spread the onions and bacon on the dough, then pour in the sour cream mixture, slowly enough so that it's able to penetrate past the onions. Bake for 35 to 40 minutes, until golden brown. After 15 minutes of cooking, reduce heat to 350 degrees F. Variations: Badische Zwiebelkuchen (Baden-style onion tarts) can be made with ordinary bread dough, and in the old days they used to be put in last of all with every batch of bread that went into the baker's big oven - year round, not just during the new wine season. Nowadays, 'Zwiebelkuchen' is still occasionally made in the old way, on large baking sheets, starting out with just a thin layer of dough and a thin onion/sour cream topping. In Swabia, 'Zwiwlwaehe' are baked in flat baking pans, like Sicilian-style pizza, and finely chopped scallions are used for the topping. Shortcrust dough (used for pies) can also be used for these Swabian-style 'Zwiebelkuchen', or frozen puff-pastry dough as well. Makes 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: Onions in Sauce for a Feijoada Categories: Vegetables, Portuguese Servings: 6 1 lg Onion, sliced thin 1/4 ts Salt 3 tb Tabasco sauce 3 tb Olive oil 2 tb Vinegar Cover the onion with boiling water, drain, & rinse in cold water. Drain well. Add the remaining ingredients & let stand at room temperature 30 minutes or longer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orzo Baked with Greek Cheeses Categories: Pasta, Cheese, Greek Servings: 8 14 1/2 oz Can chicken broth Salt 1 lb Orzo or risi pasta 1/2 c Whipping cream 1/4 c Olive oil 1/2 lb Feta cheese, crumbled 1 tb Chopped fresh dill Pepper 1/3 c Grated Kasseri or Romano -cheese Makes 8 servings. Pour broth into large pot. Add enough water to broth to almost fill pot. Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to 1 1/2 quart baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350 degrees. Sprinkle orzo with cheese. Bake until heated through, about 40 minutes. Source: Bon Appetit magazine, March 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Osso Bucco Alla Milanese Categories: Veal, Italian Servings: 6 2 Whole veal shanks Flour 4 tb Butter 1 ts Salt 1/2 ts Pepper 1/2 c Celery; finely chopped 1/2 c Carrots; finely chopped 1 md Onion; finely chopped 1 Garlic clove; minced 1/2 c Mushrooms; minced 1/2 ts Sage, crumbled 1/2 ts Rosemary 1 lg Ripe tomato; peeled, seeded - and chopped 2 c White wine 1 Lemon; rind grated 2 tb Parsley; chopped 1 Anchovy (optional); mashed 6 Servings of cooked rice Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in butter over high heat until brown on all sides. Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice. Source: Bristol Farms Typos by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style) Categories: Veal, Italian Servings: 4 1 c Finely Chopped Onion 2/3 c Finely Chopped Carrot 2/3 c Finely Chopped Celery 1/4 c Butter Or Margarine 1 ts Minced Garlic Lemon Peel, Cut In Strips 2 Veal Shanks * 3/4 c Flour 1/2 c Oil 1 c Dry White Wine 1 1/2 c Beef Broth Or More Wine 1 lb Can Italian Tomatoes Cut Up, With Juice 1/2 ts Dried Basil, Crushed 1/4 ts Dried Thyme, Crushed 2 Bay Leaves 2 Parsley Sprigs Salt Freshly Ground Black Pepper * Veal shanks should be sawed into 8 pieces about 2 inches long. ~------------------------------------------------------------------------- Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides. Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper. Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350°F about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Osso Buco Categories: Veal, Italian Servings: 4 8 lg Veal Shanks 1 Salt And Pepper To Taste Flour 7 tb Unsalted Butter 3 tb Olive Oil 1 1/2 c Dry White Wine 1 1/2 c Onion, Finely Chopped 3/4 c Carrots, Finely Chopped 3/4 c Celery, Finely Chopped 1 ts Garlic, Minced 4 c Beef Broth 1 1/2 c Plum Tomatoes, Chopped Bouquet Garnish 1/2 ts Salt MMMMM----------------------------GREMOLATA--------------------------------- 1/2 c Fresh Parlsey, Minced 2 tb Lemon Zest 1 tb Garlic, Minced Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 T butter and 3 T oil over mod-high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter. Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl. In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod-low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325°F oven for 2 hours, or until the veal is tender. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed. In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat. a 1974 Gourmet Mag. favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Osso Buco Categories: Veal, Italian Servings: 6 2 oz Butter 1/2 c Thinly sliced onion 2 lg Veal shanks (5 1/2-to-6 lb) - cut in 3 pieces each Flour for dredging Salt Freshly ground black pepper 1/2 c White wine 1 tb Tomato paste; dissolved in 1/2 c Water 1 lg Clove garlic; minced 1 tb Minced parsley 1/2 Lemon; Grated peel only The garlic-parsley-lemon peel finish is called "gremolata" and is classic. The hollow bone (osso buco) of the veal shanks gives this dish its name. MELT THE BUTTER in a large casserole. Add the sliced onion and saute over medium heat until soft and just beginning to color (about 10 minutes). With a slotted spoon, remove the onion to a plate and press it against the plate to extract its juices and let them run back into the pan. Discard the onion. Dry the veal pieces with paper towels. Flour them lightly and brown them over medium heat in the onion-flavored butter. Salt and pepper the pieces, raise heat to medium-high and pour on half the wine. After a moment, turn the pieces of veal over, salt and pepper the other sides. Pour on the rest of the wine when the first half has evaporated. When all the wine has evaporated, arrange the veal pieces so that the wide marrow opening is up. Add the diluted tomato paste, cover, and cook over low heat about 1 1/2 hours, or until the veal is tender. During that time, move the pieces around to prevent them from sticking, and baste them occasionally with their cooking juices, using a bulb baster, but don't turn them over lest the marrow dissolve and run out. (You can add a tablespoon or 2 of warm water if the sauce seems to be drying out--but the veal will probably exude plenty of its own juices after the first half hour of cooking.) While the veal is cooking, finely chop together the garlic, parsley and lemon. Five minutes before serving, stir it into the casserole. Classically, this dish is served with risotto Milanese, made with saffron and Parmesan cheese, but any simple rice or pasta preparation will do. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ossobucco Categories: Veal, Italian Servings: 6 6 Veal Shanks 1/2 c All-Purpose Flour 4 tb Butter 1/4 c Olive Oil 1 ds Salt 1 ds Ground Pepper 1 lg Onion, Chopped 2 Carrots, Chopped 1 Stalk Celery, Chopped 1 Clove Of Garlic, Chopped 1 c White Wine 1 c Chicken And Beef Stock 2 Bay Leaves Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole. Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned. Add wine and boil until it almost evaporates. Add stock and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole. Cover and bake on middle rack of oven pre-heated to 300°F for 1-1/2 hours. Five minutes before end of baking time, add Gremolata topping. Gremolata Topping Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic. Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock. Sometimes she serves it with fettucine with butter and Parmesan cheese. From The Gazette, 91/01/30. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ox Tail Soup Categories: Soups, German Servings: 6 2 lb Ox Tails, Disjointed Or 2 Veal Tails 1 md Onion, Sliced 2 tb Vegetable Oil 8 c Water 1 ts Salt 4 Peppercorns 1/4 c Parsley, Chopped 1/2 c Carrots, Diced 1 c Celery, Diced 1 Bay Leaf 1/2 c Tomatoes, Drained 1 ts Thyme, Dried, Crushed 1 tb Unbleached Flour 1 tb Butter Or Margarine 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, and the stock and vegetables. Correct seasonings and add madeira just before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paella (New York Times Cook Book) Categories: Shrimp, Lobster, Clams, Spanish Servings: 8 1 One and a half pound -lobster, cooked 1 lb Shrimp 1 Dozen or more small clams 1 qt Mussels 1 One and a half pound chicken 1 ts Oregano 2 Peppercorns 1 Clove garlic, peeled 1 1/2 ts Salt 6 tb Olive oil 1 ts Vinegar 2 oz Ham, cut in thin strips 1 Chorizo (hot Spanish -sausage), sliced 1 oz Salt pork, finely chopped 1 Onion, peeled and chopped 1 Green pepper, seeded and -chopped 1/2 ts Ground coriander 1 ts Capers 3 tb Tomato sauce 2 1/4 c Rice, washed and drained 4 c Boiling water 1 ts Saffron 1 cn Peas, drained 1 cn Pimientos Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture. Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het. Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add tomato sauce and rice and cook 5 minutes. Add boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes. With a large spoon, turn rice from top to bottom. Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels and clams in a little water until their shells open. Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish. Yield: 6-8 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paella (Spanish Chicken, Seafood Casserole) Categories: Chicken, Shrimp, Clams, Pork, Spanish Servings: 8 4 lb Chicken-serving size pieces 1/4 c Sake plus 2T 2 tb Soy sauce 5 3/4 c Chicken stock 16 Clams little neck in shell 1 tb Gingerroot, minced, fresh 1 c Onions, green, chopped 3 c Rice short grain uncooked 1/4 c Cilantro leaves chopped 1 tb Szechuan chili sauce 1 lb Shrimp whole, raw 1/2 ts Saffron threads crushed 1 1/2 lb Mussels in shell 1/4 c Oil, olive plus 2T 1 1/2 tb Garlic minced 1/4 lb Sausage, Chinese pork 1 c Snow peas julienned Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside. Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside untill all are browned. Pour off fat from skillett then add remaining (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, sticking up so they will open. Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open. Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paella a la Alicantina Categories: Spanish, Pork Servings: 6 7 tb Good olive oil 3 md Green peppers, chopped 3 Cloves garlic, peeled and -minced 3 Tomatoes, peeled and chopped 8 Young, tender artichokes, -chopped 1 lb Rice Saffron Sweet (Spanish) paprika 1 Qt. water 1 lb Pork, diced Salt Heat the oil in a large skillet and fry the peppers lightly and quickly to avoid burning them. Set them aside. In the same oil, fry the garlic, tomatoes and artichokes over low heat. Add the rice and stir, then add the saffron and paprika. Add the water and salt to taste. When it begins to boil, add the pork and let the mixture cook vigorously. Puree the fried peppers with a little water and add to the rice. Continue cooking, without stirring, until the rice is half done, then reduce the heat and cook slowly until finished. This rice should be cooked, dry and have the grains separate (rather than stuck together). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paella Categories: Spanish, Rice, Chicken, Shrimp Servings: 6 1 Chicken broiler, cut up 2 Cloves garlic 1/4 c Oil 1 lb Raw shrimp 4 Sliced tomatoes 1 lb Peas 12 Artichoke hearts, bottled or -frozen and defrosted 1 1/2 c Brown rice 6 Strands saffron 1 c Onion, diced 1 Green bell pepper, diced 1 Red bell pepper, diced 1 ts Paprika 1 c White wine 2 c Water Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, saute rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 F for 1 hour, or until rice is ready. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paella-Stuffed Snapper Categories: Fish, Spanish Servings: 10 1 Fish * 1 Lime Juice 1/4 c Margarine Or Butter; Melted 2 tb Lime Juice 1 Lime Wedges *PAELLA STUFFING* 1/2 lb Chorizo Sausage -Links;Chopped 1 c Onion; Chopped, 1 Large 2 Cloves Garlic;Finely Chopped 2 Serrano Chiles; ** 2 tb Margarine Or Butter 2 c Rice; Cooked 1/2 c Almonds; Slivered, Toasted 1/4 c Fresh Cilantro; Snipped 1/4 c Tomato Sauce 1/4 ts Saffron; Ground 6 oz Frozen Medium Shrimp; Cooked Servings: 10 * Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and dress the fish. ** The Serrano Chiles should be seeded and chopped. Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees F. Rub the cavity of the fish with lime juice and fill with the Paella Stuffing. Close opening with skewers and lace with string. Place in a large broiler pan (without the rack) or in a shallow roasting pan. Mix margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing with the margarine mixture occasionally, until fish flakes easily with a fork, about 1 1/2 hours. Serve with Lime Wedges. PAELLA STUFFING: Cook sausage, onion, garlic and chiles in the margarine in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture. Stir in the remaining ingredients and set aside to use in the fish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paella Categories: Chicken, Microwave, Rice, Spanish Servings: 4 3 tb Oil 8 Chicken drumsticks 2 Garlic cloves, crushed 1 lg Onion, sliced 1 1/2 c Long grain rice 2 1/2 c Hot chicken stock 1/2 ts Cinnamon 1 ts Papricka 1 ts Black pepper 10 Pieces saffron 2 Pimentos, sliced 250 g Mussels 250 g Prawns, shelled 125 g Frozen peas, thawed MMMMM-----------------------------GARNISH---------------------------------- 6 Prawns, whole Parsley 1. Place the oil in a bowl and cook on HIGH for 45 seconds. Add the chicken and cook on HIGH for 5 minutes turning over halfway through. Add the garlic and onion, cook on HIGH for a further 3 minutes. Add the rice and cook on HIGH for 2 minutes, stirring every minute. 2. Pour on the stock and seasonings, cover and cook on HIGH for 9 minutes until the rice is is tender. 3. Stir in the pimento, mussells, prawns and peas. Re-cover and cook on HIGH for 4 minutes. Transfer to a serving dish and garnish with whole prawns and parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paella Categories: Shrimp, Chicken, Clams, Mussels, Spanish Servings: 10 1/4 c Olive oil 4 lb Chicken pieces 1 lg Onion; diced 3 Red bell peppers; diced 5 c Chicken stock -OR low-sodium chicken broth 1 tb Minced garlic 3 c Short-grain rice 2 ts Salt 1 ts White pepper 1/2 ts Saffron 3 lb Plum tomatoes - peeled, seeded & chopped 16 lg Shrimp 16 Clams 16 Mussels Lemon wedges for garnish HEAT THE OIL in a casserole over medium heat and brown the chicken on all sides, in batches if necessary. Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the chicken stock to a boil in a separate pot. When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to coat the rice with the oil. Add the stock and the saffron. Add the tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add the shrimp and cook another 10 minutes. If the pot has gotten too dry, add a little water or more stock. Add the clams and mussels and cook until they open. Remove from the heat and serve from the casserole. Accompany with lemon wedges. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pan Di Spagna - Basic Genoise (Sponge Cake) Categories: Italian, Desserts, Cakes Servings: 2 5 Eggs 2 Egg yolks 6 1/2 oz Sugar 1 ts Vanilla 6 1/2 oz Cake flour 1/4 ts Cornstarch Salt; a pinch Preheat oven to 350 degrees. 1. Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix in. 2. Sift together the cake flour, cornstarch and salt. fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended. 3. Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into a preheated 350 degree oven. Bake until tops are springy to the touch, about 45-50 minutes. 4. Remove the cakes from the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops of the cakes. For tirami su or other layer cakes, divide each cake into three uniform layers with a serrated knive. Makes two cakes. Suggested wine: Passito del Santo Chef Andrea says in his book, "We bake all our own cakes an Andrea's, and this is the one we probably bake most often. It is the basis for our own tirami su, our strawberry cake, and a few others." From La Cucina di Andrea's cookbook by Andrea Apuzzo. 89-63780 Published by dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana, 70002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pan Haggis Categories: Pork, Lamb, Scottish Servings: 6 1 lb Pig's or lamb's liver 3 Onions 5 oz Minced suet 1/2 Pt. water 3 oz Pinhead oatmeal 1 ts Salt 1/2 ts Pepper Simmer liver and onions in stock for 30-40 minutes. Put oatmeal in a heavy pan over heat or under the grill, and toast until nicely browned. When the meat is cooked, remove from pan, keeping liquid. Mince liver and onions, add oatmeal, suet, salt and pepper. Moisten with sufficient liquid to give a softish consistency, put in a greased pudding basin and cover with a double lid of foil, and steam for 3 hours. Now, you probably don't have a pudding basin (I'm not sure what one is). From "The Highlander's Cookbook," by Sheila MacNiven Cameron, here is an alternate method: Turn into a greased Pyrex bowl. Cover with two or three layers of foil. Steam on a rack in a pan of boiling water for two hours, adding more boiling water as it boils away. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pan Nero Categories: Desserts, Italian Servings: 6 4 Eggs -- separated; whites -beaten stiff 1/2 c Sugar 4 oz Baking chocolate -- melted 1/2 c Flour 1 tb Potato flour (*) Beat together yolks and flour 'til yellow and creamy. Fold in whites. Fold in chocolate. Sift flours together and fold them in with other mixture. Butter and sugar an 8" sq. pan. Pour in batter, bake at 375 degrees for 35 minutes (or until you can poke it with a skewer and pull it out dry.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Panettone (Italian Fruitcake) Categories: Italian, Desserts Servings: 4 1 c All-purpose flour (PLUS 2 -TBL) 1/8 ts Salt 1 Pkt fast-rising active dry -yeast 2 tb Warm water (see yeast -package for temperature) 3 tb Granulated sugar, divided 2 Eggs 8 ts Reduced-calorie margarine 1/2 ts Each grated orange peel and -brandy extract 3 oz Mixed dried fruit, coarsely -chopped Sift together flour and salt onto sheet of wax paper; set aside. In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes. In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined. Continue to beat while adding orange peel and brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating until thoroughly combined. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes. Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray. Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes. Reduce oven temperature to 325 F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Panjaria Salata (Beetroot Salad) Categories: Greek, Salads, Vegetables Servings: 6 Karen Mintzias 6 md Beetroot with tops Water Salt Skorthalia (recipe separate) MMMMM------------------------DRESSING (OPTIONAL----------------------------- 1/3 c Olive oil 2 tb Vinegar 1 tb Finely chopped coriander,opt Serves: 6-8 Cooking time: 35-50 minutes Wash beetroot well, cut off tops, leaving about 3 cm (1 1/4 inches) on beetroot. Select the tender, undamaged leaves of the beetroot, discarding remainder. Boil beetroot in salted water to cover until tender - about 30-45 minutes. Boil tops separately in salted water for 15 minutes. Peel beetroot and slice or cube into a bowl. Drain tops and add to bowl if desired, or leave in a separate bowl. Either serve at room temperature with Skorthalia, or mix dressing ingredients, pour over hot beetroot and leaves and allow to cool before serving. 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: Papadakis Stuffed Grape Leaves Categories: Greek, Appetizers, Main dish, California Servings: 8 Karen Mintzias 1 1/2 lb Ground lamb 1 lg Yellow onion; chopped fine 1 bn Parsley; chopped 1 bn Fresh mint; chopped 1 c Pine nuts 1/2 c Fresh lemon juice 1/2 c Olive oil 1/2 ts Oregano 1/2 ts Salt 1/2 ts Pepper 1 Jar grape leaves * -Water (as needed) *Note: Grape leaves should be washed and stems removed. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed graped leaves with water and bake them for 1 hour. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Papoutsakia with Meatballs Categories: Greek, Main dish, California Servings: 8 Karen Mintzias 1/2 lb Ground beef 2 ts Fresh oregano; chopped 1 Garlic clove; finely minced Salt to taste 1/4 c Olive oil 1 lg Onion; diced medium 8 sm Zucchini; cut in 1/2" pieces 5 Garlic cloves; finely diced 1 1/2 tb Fresh oregano; chopped 12 oz Tomato paste 12 oz Tomato sauce 2 qt Water 1 c Rice, cooked In a medium bowl place the ground beef, the 2 teaspoons of oregano, the 1 clove of minced garlic, and the salt. Mix the ingredients together with your hands so that they are well combined. Roll the meat into 1" round meatballs. Preheat the oven to 400 F. Place the meatballs on a flat sheet and bake them for 8 minutes, or until they are pink in the middle. Set the meatballs aside. In a large stockpot place the olive oil and heat it on medium high until it is hot. Add the onions and zucchini, and saute them for 2 to 3 minutes, or until the onions are clear. Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of oregano, and saute them for 2 minutes. Add the tomato paste and tomato sauce. Stir the ingredients together and cook the ingredients for 2 minutes. Add the water. Bring the liquid to a boil and then reduce the heat to low. Simmer the soup for 45 to 60 minutes, or until the desired consistency is achieved. Add the meatballs and the cooked rice. Add more salt if necessary. Source: La Rive Gauche - Palos Verdes, 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: Paprika Gravy Categories: Hungarian Servings: 7 1 tb Lard, freshly rendered or -oil 1 1/2 tb Hungarian paprika, or more -to taste 1 Garlic clove, peeled, -chopped 1 c Anaheim green peppers, -seeded, chopped -or: 1 c Cubanelle peppers, chopped 1 c Yellow onion, peeled, -chopped 1/2 c Tomatoes, ripe, chopped 1 ts Chicken base, knorr prefered - or chick bouillon 6 c Beef stock Salt to taste Pepper to taste 1 c Sour cream 3/4 c Flour, all-purpose Heat a 5 qt heavy stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion, and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with the salt and pepper. Cover and simmer for 30 minutes. In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir into the cream and flour with the whisk. Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids ... or lumps, if you have any. Yields: 7 cups Hint: To render lard. Yes, I know this is heresay in our time, but if you want the real flavor of Grandma's cooking you must render your own lard. Lard purchased from the market is not as flavorful. Tell your butcher you want fresh pork fatback, coarsely chopped, for rendering. Get 2 or 3 pounds. Place in a heavy kettle and add 1 cup of water. Set over medium heat until all is boiling and then reduce heat to medium low. Cook until the pork fat pieces have shrunk to small toasty bits and the fat is clear yellow, about 2 hours. Allow the fat to cool and store it in glass jars in the refrigerator. Hint: On the use of lard. I have very mixed feelings about fooling around with Grandma's recipes. Where she used lard, you and I should certainly feel free to substitute some other kind of oil... but we must admit that the final flavor will not be the same. Perhaps we should have it just once in a while. Recipe & Hints Source: The Frugal Gourmet On Our Immigrant Ancestors: Recipes you should have gotten from your grandmother, Jeff Smith, ISBN 0-688-07590-8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paprika Pork Categories: Hungarian, Pork Servings: 4 1 tb Mild Hungarian paprika 1 tb Medium-hot Hungarian paprika 4 Pork chops, about 1/2" thk, -trimmed of all fat 2 tb Butter or margarine 2 tb Vegetable oil 2 Medium onions, cut cross- -wise thinly and separated -into rings 6 Cloves garlic, chopped fine 3/4 c Dry white wine 2 tb Slivovica (Plum brandy) 2 tb Sour cream Strips of pickled mild red -peppers for garnish Mix the paprikas together and spread on a sheet of waxed paper. Rinse the chops under cold water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika. Heat butter and oil together in a large skillet. Add onions and saute until they are soft. Add the garlic and cook another 2 minutes, stirring occassionally. Push the onions and garlic to one side and add the chops. Brown chops on both sides, about 4 minutes each side. Add more oil if needed. Stir in wine and brandy. Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness. Remove the chops to a serving platter and keep warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, until the mixture is the consistency of a thick soup. reduce the heat and add the sour cream and mix well. Pour the sauce over the chops, garnish with the pickled pepper and serve hot with egg noodles or boiled potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paprikahuhner (Paprika Chicken) Categories: Chicken, Austrian Servings: 6 2 Broiler-fryers (2 1/2 to 3 -lbs. each), quartered 1/2 c Butter or margarine 1 1/2 c Chopped onion 1/4 c All-purpose flour 2 ts Salt 1 c Chicken broth 1 To 2 tsp paprika 2 c Dairy sour cream Wash chickens and pat dry. Heat butter in a large skillet and saute onions until soft and light yellow. Lay chicken pieces over onions and saute. Simmer, covered, over low heat for about 45 minutes. When chicken is tender, remove and keep warm. Stir flour and salt into onions. Gradually stir in chicken stock. stir over low heat until thickened. Remove pan from heat and mix paprika into liquid. Amount depends on taste and color desired. Blend in sour cream. Add chicken to sauce. Spoon sauce over chicken. Reheat but do not boil. Serve with noodles or dumplings. Makes 6 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 - 1966] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parkin Categories: Cakes, British Servings: 1 1/2 kg Oatmeal, fine 2 ts Baking powder 120 g Lard 2 ts Ginger, ground 1 ts Mixed spice 250 g Golden syrup Rub the lard into the oatmeal and mix in the spices and baking powder. Warm the syrup and mix it into the oatmeal till you have a stiff mixture. Grease a flat baking tin, pour in the parkin and bake for 1 to 1 1/4 hours at 300F, gas mark 2 From: The Cookery of England by Elisabeth Ayrton MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parmesan Mashed Potatoes (Puree Con Parmigiano) Categories: Italian, Potatoes Servings: 4 INGREDIENTS: 6 md Boiling potatoes (about 1 -1/2 lb), Peeled & quartered 3 tb Freshly grated -Parmigiano-Reggiano cheese 1/2 ts Salt 1/8 ts Freshly ground pepper 1/2 c Warm milk Servings: 4 DIRECTIONS: In a saucepan, combine the potatoes and salted water to cover generously. Bring to a boil over moderate heat. Cover, reduce heat to low and simmer until tender, about 20 minutes. Drain the potatoes. Return them to the pan and mash with a potato masher. Using a wooden spoon, beat in the cheese, salt and pepper. Add the milk and beat until smooth. Serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parosa From Israel (Via Greece) Categories: Casserole, Israeli Servings: 4 1 lb Creamed cottage cheese 2 Eggs (separated) 1/4 c Sugar 1/2 ts Cinnamon 1 ds Salt 1/4 c Plain yogurt 2 tb Butter or marg., melted 2 tb All-purpose flour Blend thoroughly the cheese, egg yolks, sugar, cinnamon and salt. Add the yogurt to make a thick paste. Add the melted butter or margarine. Stir in the flour. Beat the egg whites stiff and fold into the mixture. Pour into a greased quart casserole. Set the casserole into a shallow pan of water and bake uncovered in a 350F Oven for 1 hour. chill. May be served with more yogurt. Serves 4 - 6 /\/\ara Kent MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parsnip and Apple Soup (Irish) Categories: Soups, Vegetables, Irish Servings: 6 1 tb Butter 1 lb Parsnips, thinly sliced 1 lb Apples, peeled/cored/sliced 1 Med. onion, chopped 2 ts Curry powder 1 ts Ground cumin 1 ts Ground coriander 1/2 ts Cardamom 1 Large clove garlic, crushed 1 1/4 l Beef or chicken stock 150 ml Cream Salt and pepper Chopped chives or parsley Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let them color. Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for about half an hour, or until the parsnips are quite soft. Taste for seasoning. Sive or liquidize, and if it seems too thick, dilute with a little stock or water. Add the cream and reheat, but do not let it boil. Serve garnished with chopped chives or parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pascha Categories: Russian, Entertain Servings: 12 4 lb Cream cheese 1 1/2 lb Fresh butter 1 lb Vanilla castor sugar (close -vanilla pod with the sugar -in tin for a few Days before making) 6 Eggs 1 lb Stoned raisins (???) 1/4 lb Sultanas 1/4 lb Chopped cherries blanched almonds angelica (????) Pass the cream cheese and butter together through a sieve - it must be absolutely smooth and well blended. Put the vanilla sugar into a bowl. Separate the eggs and add the egg yolks to the sugar, beat until white. Stir in the raisins, sultanas and cherries. Add this to the cheese mixture, mixing all thoroughly together. Beat the egg whites to a stiff snow and fold into the mixture. Put inot a muslin bag, or if possible,a wicker cheese basket lined with butter muslin or a similar receptacle which will allow any surplus moisture to drain off. Put in a cold place for 24 hours. Unmould and decorate with almonds or angelica. Cherries may also be used. Makes 12 helpings. (this is best when made in a large quantity.) Origin: Mrs Beeton's Cookery Book Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paska Categories: Spreads, Russian Servings: 6 1 lb Sweet butter and 1/4 pound -cream cheese, to make a -smooth mixture. Put 3 pounds dry pot cheese through a very fine sieve and blend it well with Beat 8 egg yolks with 1-1/2 pounds granulated sugar and combine this mixture with the cheese. Add 2 cups heavy cream and mix well. Add 1/4 pound each of chopped, blanched almonds and mixed candied fruits and raisins. Flavor with the seeds scraped from 2 vanilla beans and mix until the fruits are evenly distributed. Line a pyramidal paskha form with a fine cheesecloth wrung out of cold water. Pour the mixture into the form and fold the cheesecloth to cover the bottom of the cake. Weight the cheese down well and allow it to drip for 24 hours. A deep flowerpot with a hole in the bottom for drainage makes a satisfactory paskha mold. Unmold the paskha and decorate it as you wish. Paskha is traditionally servied with kulich, the Russian Easter bread. From: The Goourmet Cookbook Volume II Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Paskha Categories: Russian, Salads Servings: 12 2 lb Cottage cheese,dry-curd 1 c Sugar 4 Eggs 1 ts Vanilla 2 pk Farmer's cheese(7 1/5 oz) 1 c Raspberry jam,seedless 3/4 c Butter,unsalted,softened 2 ts Lemon rind,grated 6 dr Red food coloring (optional) 1/3 c Raisins,golden 1/4 c Orange peel,candied,chopped 1/4 c Almonds,ground Candied cherries for garnish Almonds,sliced for garnish 1. Line paskha mold or clean 7 1/2x5" plastic or unglazed flower pot with drainage hole with 3 double-thicknesses of cheesecloth. Place on wire rack set over cake pan. 2. Place 1/2 pound cottage cheese, the sugar and eggs in food processor or blender. Whirl, scraping down side as necessary, until smooth. Scrape into medium-size saucepan. Cook over medium heat, stirring constantly, for 6 minutes or until mixture almost somes to boiling or instant-read thermometer registers 150'F. Stir in vanilla extract. Pour into large bowl to cool. 3. Working in 2 batches, add remaining cottage cheese, farmer's cheese, jam, butter, lemon rind and food coloring, if using, to CLEAN food processor or blender. Whirl, scraping down side. Whisk into bowl with cooked cheese mixture. Stir in raisins, orange peel and almonds. 4. Pour into prepared mold. Fold excess cheesecloth over top; cover with plastic wrap. Place flat-bottomed plate or saucepan, slightly smaller than diameter of mold, on top to weight. Refrigerate for 3 hours. Weight top with two 23-ounce cans or heavy iron skillet. Drain for 2 days in refrigerator or until center is firm. Refrigerate up to 1 week. 5. Unmold and remove cheesecloth. Decorate mold with candied fruits and almonds. Slice into wedges and serve as cheesecake, or spread on Kulich. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Passover Chremzlach (Stuffed Fritters) Categories: Jewish, Breads Servings: 24 3 Matzoh crackers 2 tb Currants 2 tb Almonds,chopped 2 tb Apricots,dried,chopped 3 Eggs,separated 1/4 c Matzoh meal 1/3 c Sugar 1 Lemon rind,grated 1 tb Lemon juice 1. Soak matzoh in water to cover 3 to 5 minutes. Squeeze dry. Mix matzoh, currants, almonds, apricots, yolks, matzoh meal, sugar, lemon rind and juice in bowl. Beat egg whites in bowl until stiff, not dry. Fold into matzoh mixture. 2. Heat 1/4" vegetable oil in electric wok or deep fryer to 375'F. Drop mixture by measuring tablespoons into oil; cook gently 2-4 minutes, turning when first side is golden. Drain on paper toweling. Serve at room temperature. Or crisp: Arrange in single layer on paper-toweling-lined baking sheets and bake in 350'F oven 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Passover Rhubarb Cobbler Categories: Jewish, Desserts Servings: 8 1 3/4 c Sugar 1/4 c Quick-cooking tapioca 4 c Rhubarb pieces,1/2" 1 c Unsweetened raspberries 2 tb Lemon juice 1 c Matzo meal 1/2 c Margarine or butter 1/8 ts Ground nutmeg Raspberry or lemon sorbet 1. In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 minutes to 1 hour to soften tapioca; mix several times. 2. Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mixture. Bake in a 375'F. oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Passover Stuffing with Chestnuts and Mushrooms Categories: Jewish, Poultry Servings: 12 2 c Chopped onion 2 c Celery,coarsely chopped 6 tb Margarine 4 Matzoh crackers 2 c Chestnuts,cooked,chopped 2 c Mushrooms,thinly sliced 2 ts Thyme fresh 2 ts Rosemary,fresh 2 ts Sage,fresh 1/2 c Parsley,chopped 1 ts Salt 1/4 ts Pepper 2 Eggs,well beaten 1. Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8-10 minutes. Scrape into bowl. 2. Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to bowl. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs. Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta & Vegetables Categories: Italian, Pasta Servings: 4 1 c Part Skim Milk Ricotta 1/2 c Grated Mozzarella 1/2 c Grated Romano Cheese 3 Egg Whites (Optional) 1/2 ts Dried Thyme 1/2 ts Dried Oregano 1/8 ts Garlic Powder Salt & Pepper 2 c Broccoli Florets 1 c Minced Onions 3 md Carrots Sliced 2 Celery Stalks Sliced 1/2 lb Spaghetti 1 tb Vegetable Oil 1 c Diced Fresh Tomatoes 1/2 c Chopped Fresh Parsley Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepper in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots & Celery Until Broccoli Is Crisp-Tender, About 5 Min. Add Pasta & Oil To Large Pot Of Boiling Water & Cook Until Pasta Is Just Tender But Still Firm To Bite, About 5 Min. Drain. Return To Pot. Add Steamed Vegetables & Toss. Add Cheese Mixture & Toss. Transfer To Serving Bowl. Spoon Tomatoes in Center Of Pasta. Garnish Edges With Parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Ala Puttanesca Categories: Cyberealm, Italian Servings: 4 1 lb Spaghetti, linguini, or Other pasta of your choice 2 cn Peeled italian tomatoes 1/4 c Olive oil 1 ts Oregano 1/8 ts Dried red pepper flakes 1/2 c Tiny black Nicoise olives 1/4 c Drained capers 4 cl Garlic, peeled and minced 8 Anchovie filets, chopped 1/2 c Chopped parsley 2 tb Salt 1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Alla Carbonara Categories: Italian, Pasta Servings: 4 1 Recipe Egg Pasta (or 3/4 Lb -dry fettuccine) 1/4 lb Bacon (about 4 slices) 1 Onion 1/2 c Parmesan cheese, grated 3 Eggs Salt Pepper PREPARATION: Make the Egg pasta dough; roll as thin as possible and cut into 1/8- to 1/4-inch wide strips. Cut the bacon into thin strips widthwise. Chop the onion. Grate the Parmesan cheese. NOTE: Recipe can be made to this point several hours in advance. COOKING AND SERVING: Cook the bacon in frying pan over medium heat until golden brown, about 10 minutes. Remove bacon and drain on paper towels. Reduce heat to low and cook onion in bacon fat until soft, about 5 minutes. Remove pan from heat and set aside. Beat eggs together in a small bowl. Cook pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain the pasta and return to pot. Over low heat, toss pasta with the bacon, onion, eggs, and Parmesan cheese until pasta is well coated; heat until pasta is warmed through. Season to taste with salt and pepper. Serve immediately. Makes 4 servings. [COOKS March-April 1988] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta and Chick Pea Soup Categories: Soups, Italian Servings: 2 2 ts Olive oil 1/2 c Chopped onion 2 Garlic cloves, minced 1/2 c Drained canned Italian -tomatoes, chopped 8 oz Drained canned chick-peas, -reserve 1/2 c liquid 1/2 c Cooked macaroni (shells, -elbows, ditalini) 1 1/2 ts Shredded fresh basil (1/2 -tsp dried) 1 ds Each salt and pepper Garnish: basil sprigs In 1-quart saucepan heat oil over medium heat; add onion and garlic and saute until onion is translucent. Add tomatoes and bring to a boil. Reduce heat and let simmer for 5 minutes. Add chick-peas with reserved liquid and remaining ingredients; cook until heated. Serve garnished with basil sprigs. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta and Peas Categories: Italian, Pasta Servings: 2 2 ts Olive oil or margarine 1/4 c Chopped onion 1 Garlic clove, minced 1/2 c Sliced fresh mushrooms 1 c Tomato juice 1/2 c Frozen tiny peas 2 oz Fontina or mozzarella -cheese, shredded 1/2 c Cooked ditalini or other -tube macaroni 5 ts Chopped fresh parsley 1 ds Each salt and pepper In 1-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add mushrooms and saute over high heat until mushrooms exude liquid, about 2 minutes; add juice and bring to a boil. Cook until sauce is slightly thickened, about 15 minutes; add peas and cook, stirring occasionally, for 3 minutes longer. Add remaining ingredients and cook, stirring, until cheese is melted. Serve immediately. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Carbonara Categories: Cyberealm, Italian Servings: 4 1 lb Thick-sliced bacon, diced 2 tb Salt 1 lb Linguini 3 Eggs 1/3 c Chopped Italian parsley Grated Parmesan cheese Fresh ground pepper to taste 1. Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel. 2. Boil the water and cook linguini until firm and tender. 3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand. 4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. 5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper. Source: The Silver Palate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Con Fagioli Categories: Pasta, Italian Servings: 4 1 cn Italian white beans; drained 1/2 lb Italian sausage, sweet 1 c Onion; finely chopped 1 tb Garlic; minced 2/3 c Wine, white 16 oz Italian tomatoes, peeled* 1 Bay leaf 1 ts Oregano 1/2 ts Sage 1/2 ts Rosemary, fresh; chopped 2 tb Basil, fresh; chopped 1 ts Tomato paste 1/2 ts Red pepper flakes Salt; to taste 1 lb Fusilli Parmesan Parsley; chopped *Reserve liquid Peel and crumble sausage. Cook in a deep saucepan until it has changed color. If using a lean sausage, you may need to add a tablespoon of olive oil to the pan. Add the onions and garlic and sauté until the onions are transparent. Add the wine and let simmer (not quite boiling) for a couple of minutes. Then add the tomatoes, bring to a boil, lower the heat, and add all herbs (except the parsley), tomato paste, pepper flakes, and canned beans, and let simmer while the pasta is cooking. Cook the pasta al dente, drain, and stir into the bean mixture. Toss in the parsley and stir again. Add the Parmesan very gradually, and stir more. Serve immediately. Petaluma Pete The Austin Chronicle MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta E Fagioli Categories: Italian, Pasta Servings: 4 1/2 lb Dried kidney beans 2 oz Pancetta; chopped 1 Bay leaf 1 Garlic clove 6 Fresh Sage Leaves 2 Celery stalks; chopped 2 md Onions; chopped 2 md Carrots; chopped 5 tb Olive oil 6 c Water 1/2 tb Fresh thyme 1 tb Fresh rosemary sprigs - finely chopped Salt Pepper, freshly ground 1/4 lb Fresh tagliatelle SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a casserole and cover with water. Place in a preheated oven at 250F. Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1 1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer for 1 hour. In the meantime, remove the sage and bay leaf and puree half of the beans. Add these and the whole beans with their liquid to the saucepan. Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Fagioli Categories: Soups, Italian, Beans Servings: 6 1 lb Great Northern Beans (picked -over) 1/3 lb Pinto Beans (also picked -over) 5 qt Water 1 sm Can tomato paste 1 1/2 tb Salt 1 ts Basil (a little more won't -hurt) 1 ts Oregano (a little more won't -hurt) 2 1/2 tb Granulated garlic or 1 - 1 -1/2 tbsp. garlic powder 1 Stalk celery cut into 3 -pieces - discard later 1 c Olive oil (Bertoli works -very well) 6 Carrots (grated) (optional) 2/3 lb smoked picnic ham or 1 smoked ham hock Cook beans in water for 15 minutes (boil hard until beans sink). Add in the rest of the ingredients. Keep slowly rolling boil until beans are done. (Not too soft). If soup is too thick add a little more water. Cook 1/2 lb. of small shell macaroni (al dente). Drain well, add to soup when serving. Soup should be 30% macaroni - 70% soup. When serving add parmesan cheese, pepper to taste. FREEZES VERY WELL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Flora, Athens Style Categories: Greek, Desserts Servings: 36 Karen Mintzias 1/2 lb Sweet butter 1/2 c Granulated sugar 2 Eggs 6 tb Cognac 2 c All-purpose flour (or more) 1/4 ts Salt 1/2 ts Baking powder 2 c Stewed apricots 4 Dried figs 1/3 c Raisins 1 Orange (grated rind only) 1 c Apricot jam 1 tb Lemon juice (optional) 2 ts Cornstarch 1/3 c Orange juice Using an electric mixer, beat the butter until light and fluffy and gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of the Cognac, beating thoroughly after each addition. Sift 2 cups of the flour with the salt and baking powder and add slowly to the batter, while beating on medium speed. Remove the beaters and finish by hand, adding only enough flour to make a soft dough. Knead. Cover and refrigerate for at least 30 minutes. Meanwhile, slice the apricots into uniform pieces and place in an enameled pan. Soak the figs and raisins in the remaining Cognac until swollen, then mince and add to the apricots along with the orange rind, jam, and lemon juice and stir into the apricot mixture, then cook over medium heat until thick, stirring constantly with a wooden spoon. Cool. Remove the dough from the refrigerator and set aside about one-third for the latticed top. Using your fingers (the dough will be too soft to roll), press the larger portion of dough into a buttered 9 x 12 x 2-inch baking pan, pressing evenly about 1/4-inch up the sides. Pour the filling into the dough-lined pan. Divide the remaining dough into walnut-sized balls and roll each ball into 1/2-inch strips. Using the strips, make a lattice over the top of the pastry. If using a glaze, beat the remaining egg white slightly with a fork and brush on the dough stips. Bake in a moderate oven (350 F) for 45 minutes, or until golden in color. Remove and cool in the pan on a rack. To serve, cut into 1-1/2-inch (or smaller) squares with a sharp knife. Note: You may prefer to use peaches and peach jam, strawberries and strawberry jam, and so on, instead of apricots; also diced candied peel adds a colorful note when substituting for figs; and slivered almonds may be added to the filling. 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: Pasta Primavera Categories: Italian Servings: 2 1 c Nonfat Dry Milk 1/2 ts Basil, 1 Clove Garlic 1/4 ts Salt, Dash Of Pepper 1/4 c Grated Parmesan 1/2 c Diced Zucchini 1/2 c Broccoli Flowerettes 1/2 c Sliced Mushrooms 1/4 c Chopped Onions 1/4 c Frozen Peas 1 oz Fat Free Ham, Julienned 1 tb Sliced Pimentos 1 c Uncooked Pasta Twists In Saucepan, Boil Milk, Basil, Salt & Pepper. in Cup Mix Cornstarch& Water. Add To Milk & Boil, Stirring Constantly. Stir in Parmesan& Cover. Cook Pasta According To Package Directions. in Skillet, Saute Garlic, Zucchini, Broccoli, Mushrooms, Onions & Ham in Oil Until Tender. Add Peas, Pimentos & Pasta & Heat. Pour Sauce Over, Toss & Serve Immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Primavera Categories: Italian, Pasta, Vegetables Servings: 2 1/2 c Part-skim ricotta cheese 1/4 c Skim milk 2 ts Reduced-calorie margarine 2 Garlic cloves, minced 1 1/2 lb Cooked fettuccine, linguine, -or tagliatelli 1/2 md Red bell pepper, seeded and -cut into Matchstick pieces 1/3 c Each cooked diagonally cut -asparagus and carrot 1/3 c Cooked sliced zucchini 1 oz Grated Parmesan cheese 1/4 ts Salt 1 ds Pepper In blender container combine ricotta cheese and milk and process until smooth; set aside. In 12-inch skillet heat margarine overmedium heat until bubbly and hot; add garlic and saute briefly (DO NOT BROWN). Pour in ricotta cheese mixture and bring to a boil. Reduce heat and add remaining ingredients; using 2 forks, toss well until pasta and vegetable are thoroughly coated with sauce. Serve immediately. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Puttanesca Categories: Pasta, Italian Servings: 4 1/4 c Olive oil 1 lg Garlic cloves, peeled 6 Fillets of anchovies, -drained 3 Heaping teaspoons capers 1/8 ts Crushed red pepper flakes 20 Black kalamata olives, -pitted 1 sm Bunch fresh basil leaves 28 oz Plum tomatos, drain, break -up with hands 1/2 c Finely chopped parsley 12 oz Spaghetti or 1 lb. fresh -pasta Grated parmesan or pecorino 1. Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes. 2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. 3. Pour the sauce over the cooked pasta. Serve Parmesan on the side. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta Sauce Marinara Categories: Sauces, Italian, Pasta Servings: 6 2 lg Cloves garlic, peeled 20 lg Sprigs Italian parsley, -leaves only 1/2 c Olive oil 2 lb Ripe tomatoes or same amount -canned Salt and freshly ground -black pepper Here is a marinara sauce from Bugialli on Pasta. As he points out, "marinara" means in Italy that tomatoes are added to garlic and oil. Supposedly, fishermen made the sauce and needed something quick and easy. Marinara Sauce Directions: 1) Finely chop the garlic and, separately, coarsely chop the parsley. 2) Heat oil over medium heat and saute chopped ingredients for about two minutes, without permitting them to color too much. 3) Cut fresh tomatoes into 1 inch pieces. Add either fresh or canned tomatoes to the pan and cook for 25 minutes more, stirring occasionally. 4) Pass contents of pan through a food mill, using disc with the smallest holes. (Option: omit the food mill step if you prefer tomato "chunks.") Season with salt and pepper to taste. 5) Reduce sauce over medium heat for 10 minutes and serve. to "chunks.") Season with salt and pepper to taste. 5) Reduce sauce over medium heat for 10 minutes and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Mizithra Categories: Greek, Pasta Servings: 6 1/2 c Olive oil 4 Garlic cloves; chopped fine 1 lb Dry pasta; cooked & drained 1/2 c Parmesan, freshly grated 1/2 c Mizithra cheese,fresh grated Salt and pepper to taste 1/4 c Parsley, chopped for garnish Bring the water for the pasta to boil and prepare everything else. It's important to never overcook pasta. Heat the olive oil in a small frying pan and add the chopped garlic. Saute for just a moment and set aside. Boil the pasta until just barely tender. Drain and toss with all ingredients. Serve as a side dish in the place of another starch. -- from THE FRUGAL GOURMET COOKS THREE ANCIENT CUISINES, by Jeff Smith Posted by Hunter Elliot in Intelec Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Shrimp and Vegetables Categories: Pasta, Shrimp, Italian Servings: 4 3/4 c Butter 2 Cloves Garlic Minced 20 lg Frozen Shrimp 1 Bunch Broccoli Flourettes 4 lg Mushrooms, Sliced 1/2 ts Dried Thyme 1/2 ts Dried Oregano 1 Zucchini, Thinly Sliced 1/2 ts Dried Basil Parmesan Cheese 1 lb Cooked Drained Spaghetti Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Tomatoes, White Beans, and Pepperoni Categories: Pasta, Italian, Beans, Garlic, Fresh herbs Servings: 2 1 Garlic Clove, Thinly Sliced 1 tb Olive Oil 1/4 c Onion, Chopped 1/3 c Pepperoni, Coarsely Chopped 16 oz Plum Tomatoes, With Juice 1/2 ts Basil, Crumbled 1/4 ts Oregano, Crumbled 1/4 ts Hot Red Pepper Flakes 2/3 c White Beans, Canned, Drained 1 tb Fresh Parsley, Minced 1/4 lb Tubular Pasta Parmesan Cheese, Grated In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs. a 1987 Gourmet Mag. favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Marinara Sauce and Ricotta Categories: Pasta, Italian, Sauces Servings: 4 3 sl Bacon; diced 1 Onion; chopped 1/2 ts Red Pepper Flakes 1 Jar (14oz) Marinara Sauce 15 oz Part-Skim Ricotta Cheese 1/4 c Parmesan Cheese * 1/2 ts Salt 1/2 ts Freshly Ground Pepper 1/4 c Flat-leaf Parsley; chopped 1 lb Pene or Ziti; cooked * Freshly grated Cook bacon in large saucepan until crisp; drain on paper towel. Discard all but 1 tbsp drippings from skillet. Add onion and red pepper flakes; cook over medium heat, stirring occasionally, until tender, about 5 mins. Add marinara sauce and bring to a boil. Meanwhile, in a mixer bowl, beat ricotta, Parmesan, salt and pepper until creamy. Stir in parsley. Toss pasta immediately with marinara sauce and bacon. Pass ricotta. Per serving: 725 Calories; 33g Protein; 20g Fat; 103g Carbohydrates; 1,246mg Sodium; 44mg Cholesterol. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Alfredo-Peso Sauce - Bon Appetit Categories: Italian, Cheese Servings: 4 1 c Fresh basil leaves 1/3 c Pine nuts or walnuts 2 Garlic cloves 1/3 c Olive oil 1 c Grated Parmesan Cheese 1 c Whipping cream 1 lb Capellini or spaghetti, - freshly cooked Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 cup parmesan. Transfer pest to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.) Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce to taste with salt and pepper. Combine pasta, sauce and remaining 1/2 cup parmesan in large bowl. Toss to coat pasta evenly and serve. SOURCE: Bon Appetit, June '92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Smoked Salmon and Golden Caviar Categories: Italian, Pasta, Fish Servings: 6 1 1/2 lb Thin spaghetti 3/4 c Butter, (plus up to 4 T more -for pasta) 2 c Whipping cream 1/2 lb Smoked salmon, thinly sliced -and cut into 1/2" pieces White Pepper to taste 1 cn Golden caviar (4 oz.), about -1 T per serving, room -temperature 1 Can Golden caviar (4 oz.), about 1 T per serving, room temperature Cook pasta until al dente; rinse and drain. Blend up to 4 tablespoons butter to moisten. Melt 3/4 cup butter in a large skillet. Add cream and bring to a boil, stirring occasionally. Reduce heat to medium and cook sauce until reduced, about 5 minutes. Add smoked salmon and white pepper. (The smoked salmon will probably eliminate the need for salt.) Add pasta to sauce and toss gently but thoroughly. Heat to warm if necessary. Serve immediately with a spoonful of caviar on top or on the side of each 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: Pasta with Quick Tomato and Garlic Sauce Categories: Italian, Pasta, Sauces Servings: 4 1 Recipe Egg Pasta (or 3/4 Lb -fettucine or tagliatelle) 16 Italian plum tomatoes 2 Cloves garlic 2 tb Fresh parsley, chopped 2 tb Fresh basil, chopped 1/3 c Olive oil Salt Pepper Parmesan cheese, grated (optional) PREPARATION: Make the Egg Pasta; roll the dough as thin as possible and cut into 1/8- to 1/4-inch wide strips. Peel, seed, and chop the tomatoes. Mince the garlic. Heat the olive oil over low heat in a saucepan. Add the garlic and cook over medium heat for about 3 minutes, until soft. Add the tomatoes, raise the heat to high, and cook for 5 minutes, until they give up some of their juice. NOTE: Recipe can be made up to this point several hours ahead. COOKING AND SERVING: Chop the parsley and basil. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and return pasta to pot. Add tomato sauce and fresh herbs. Toss over low heat until pasta is lightly coated with sauce and warmed through. Season to taste with salt and pepper. Serve immediately with Parmesan cheese if desired. Makes 4 servings [COOKS March-April 1988] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Pesto and Chicken Categories: Italian, Pasta, Sauces, Chicken Servings: 4 1 Recipe Egg Pasta (or 3/4 Lb -farfalle or linguine) PESTO 1/3 c Parmesan cheese, grated 4 Clove garlic 1 ts Salt 1 qt Fresh basil leaves, loosely -packed 1/3 c Pine nuts 3/4 c Olive oil 1 1/4 lb Boneless, skinless chicken -breasts (4) 1 tb Vegetable oil Salt\pepper PREPARATION: Make the Egg Pasta dough; roll as thin as possible. For farfalle, cut dough into 1-inch wide strips; then cut each strip into 2 inch long pieces. Pinch each piece to form a bow-tie. OR cut dough into 1/8-inch wide strips for linguine. For The Pesto, grate the cheese. Mash the garlic with the salt to form a smooth paste. Combine the garlic paste, basil, pine nuts, and olive oil in food processor or blender. Puree until smooth. Stir in the cheese. NOTE: Can be made to this point several hours ahead. COOKING AND SERVING: Heat the grill or broiler. Toss the chicken with vegetable oil and sprinkle with salt and pepper. Broil or grill the chicken, turning once, until just cooked through, about 10 minutes total. Cut into bite-size pieces. Cook pasta in boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and return to pot. Toss with chicken and pesto sauce and season with salt and pepper. Serve warm or at room temperature. Makes 4 servings. [COOKS March-April 1988] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Lentils and Spinach Categories: Pasta, Vegetarian, Italian Servings: 2 1/2 c Red lentils 250 g Wholemeal spaghetti 7 1/2 g Butter 1/2 ts Ground nutmeg 1/2 Onion 3 Spinach leaves 1/2 tb Lemon Juice 1/8 c Toasted pine nuts 1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a large quantity of boiling water until just tender. 3. While they are cooking melt the butter in a pan. Add the nutmeg and onion and cook over a gentle heat until the onion is soft. Add spinach, cover and cook until the spinach is just tender. 4. Drain the lentils, add the lemon juice;stirring to combine. Drain the pasta. Combine the lentils, pasta and spinach. Place on a serving plate and sprinkle with pine nuts. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pastai Persli - Parsley Pie - Welsh Categories: Pork, Casserole, Welsh Servings: 4 4 oz Shortcrust Pastry Desertspoon Full Plain Flour 1/2 pt Milk 2 Eggs 1 tb Chopped Parsley 2 oz Chopped Steaky Bacon Seasoning Cold boiled bacon may be used instead of steaky bacon. Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven at 400°F for 15 minutes. Blend the flour with a little milk. Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley. Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture. Bake at (325°F) for 30-35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pastel De Manzana - Apple Mint Crisp Categories: Desserts, Pies, French Servings: 6 1 tb Butter, softened 1 c Sugar 1 c Flour 1/2 ts Baking powder 1 Egg 1 tb Dried mint leaves 1 tb Ground cinnamon 4 md Cooking apples, peeled, -cored and cut into 1/4" -slices 1 c Heavy cream, whipped Preheat the oven to 350 degrees F. Coat the bottom and sides of an 8'x8"x2" baking dish with the butter. Set aside. Combine the sugar, flour, and baking powder - sifting them together into a bowel. Make a well in the center and drop in the egg. Mix together until the egg is absorbed into the flour. In a large bowel, mix together the mint and the cinnamon. Add the apples and toss until the apples are coated. Arrange the slices in the baking dish and scatter the flour mixture over them, spreading and pressing gently to cover the apples completely. Bake in the oven center for 45 minutes, or until the top is crusty. Serve at room temperature accompanied by the whipped cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasteli Me Fistikia (Pistachio & Honey Candy) Categories: Candies, Greek Servings: 50 Karen Mintzias 1 lb Fresh, unsalted pistachios 1 1/4 c Sugar 1 c Honey 1 1/2 c Water Butter or oil Peel and place pistachios on a baking sheet, the put in a slow oven (250 F) to roast for 20 minutes. Remove from the oven and cut into quarters. Meanwhile combine the sugar, honey, and water in a heavy pan, and stir over medium heat until dissolved. Lower the heat and boil to the very firm stage (250 to 256 degrees), toss in the pistachio nuts and stir, then remove from the heat. Butter or oil a marble slab, jelly roll, or any aluminum pan and quickly spread the candy using a spatula or knife. Allow to cool, the cut into squares and store in covered containers. Author's note: A Greek pastry chef told me that glucose and honey are usually used for this excellent treat. 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: Pasticcio Di Maccheroni Categories: Greek, Casseroles, Main dish Servings: 12 Karen Mintzias 2 tb Butter 1 md Onion; finely chopped 1 sm Green onion; minced 1 Celery stalk; finely chopped 1 Carrot; finely chopped 2 ts Salt A little pepper 750 g Ground beef 2 md Tomatoes; chopped 2 Egg whites 1/2 kg #1 or #2 macaroni or pennaki 2 tb Unsalted butter 2 c Grated cheese MMMMM--------------------------BECHAMEL SAUCE------------------------------- 3 tb Butter 3/4 c Flour 1 kg Milk Salt & pepper 2 Egg yolks Saute the onion, green onion, celery and carrot in the butter until tender. Add the salt, pepper, ground beef and a few spoons of water. Saute a few minutes and add the tomatoes. Leave the meat with the sauce to simmer for 1/2 an hour. Remove from the heat and add the lightly beaten egg whites. Boil 4 kilos water with a tablespoon salt. Put in the macaroni and leave it to boil for 10 minutes. Add one cup cold water and then drain the macaroni. While macaroni is cooking, prepare the Bechamel Sauce: Put the 3 tablespoons butter and the flour into a saucepan. Stir over slow fire until smooth. Add the milk, gradually, whisking with a wire whisk or electric mixer. Continue cooking until sauce thickens. Remove from the fire and add salt and pepper to taste (optionally, grated nutmeg is also good). Lightly beat the egg yolks, then add a few spoonfuls of the hot sauce to them, and mix well. Then add the egg yolks to the the rest of the Bechamel sauce, mixing them in well. Set aside. Put the unsalted butter into the macaroni and then put half the macaroni into a rectangular baking pan. Sprinkle with plenty of grated cheese and then cover with the meat. Put the remaining macaroni on top and cover with cheese. Pour the Bechamel Sauce over. Bake for about 40 minutes in a medium oven. Cut into squares when slighly cooled and serve. Source: Misko Ltd. Athens Greece Translation by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasticiotti with Pasta and Ricotta Categories: Pasta, Cheese, Italian Servings: 1 1 lb Mini Max (Pasta #21) 2 lb Ricotta 4 Eggs 1 c Sugar 1 ts Vanilla 1/4 c Milk Cook mini max partly and drain. Use 1-1/2 lbs ricotta in the pasta mixture. Combine all of remaining ingredients and pour over mini max in a 9x13 pan. Place remaining ricotta over mini max. Place on 3/4 top rack of oven and bake for 1 hour in a preheated oven. 325oF for Glass, 350oF for Pan. Source: "The Yankee Kitchen" 04-07-93 [#6] Mrs. Ambrose MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pastitsio Categories: Main dish, Casseroles, Greek Servings: 24 Karen Mintzias 1 1/2 lb Ziti thick, uncut macaroni Salt 2 c Grated cheeses* 6 tb Melted butter 7 Eggs 6 c Saltsa Kima 6 c Medium Saltsa Aspri 1 ts Ground cinnamon 1/2 ts Grated nutmeg 1 c Bread crumbs *Note: Grated cheeses can be any combination of mizithra, kefalotyri (hard ricotta) or Romano cheeses. In a large pot, boil the ziti in salted water until almost tender. Drain thoroughly. In a large bowl, combine the macaroni, 1 1/2 cups of the grated cheeses, the butter, and 4 of the eggs, lightly beaten. Butter an 11" x 15" x 3" baking pan, and in it layer half the macaroni mixture. Separate 2 of the eggs and combine the 2 egg whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly over the macaroni in the pan and cover with the remaining macaroni. Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the spices. Pour over the macaroni, spreading it into the corners with a spatula. Sprinkle the top lightly with the remaining cheese and the bread crumbs. Bake in a 350 degree for 45 minutes or until a golden crust develops and the sauce bubbles. Remove from the oven and allow to stand for 15 minutes before cutting into squares. Serve on a warm platter. Note: Try this once using 1 1/2 pounds of ziti for an elegant pastitsio. A very rich recipe; you can safely reduce the meat sauce and Saltsa Aspri by one cup, if desired. 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: Pastitso 2 Categories: Greek, Main dish Servings: 8 Karen Mintzias 500 g Long macaroni 4 tb Butter 3/4 c Grated Kefalotyri cheese * 1/4 ts Nutmeg Salt & pepper 3 Eggs; lightly beaten MMMMM----------------------------MEAT SAUCE--------------------------------- 1 lg Onion; chopped 1 Garlic clove; crushed 2 tb Butter 750 kg Ground beef 1/4 c Tomato paste 1/2 c Dry red or white wine 1/2 c Stock 2 tb Chopped parsley 1/2 ts Sugar Salt and pepper MMMMM---------------------------CREAM SAUCE-------------------------------- 1/3 c Butter 1/2 c Flour 3 c Milk 1/4 ts Nutmeg Salt and pepper 1 Egg; lightly beaten *Note: if Kefalotyri cheese is unavailable, Parmesan may be used instead. Serves: 12 as a first course; 6-8 as a main course Cooking time: 1-1/2 hours Oven temperature: 180 C (350 F) Cook macaroni in boiling, salted water until just tender. Drain and return to pan. Melt butter until golden brown and pour over macaroni. Add 1/2 cup of the cheese, the nutmeg, salt and pepper to taste and toss well. Leave until cool, add eggs and toss again. Keep aside. Make meat sauce. Gently fry onion and garlic in butter until onion is soft, increase heat and add ground beef. Stir well and cook until meat begins to brown. Add remaining meat sauce ingredients, cover and simmer over gentle heat for 20 minutes. Make cream sauce. Melt butter in a saucepan, stir in flour and cook gently for 2 minutes. Add milk all at once and bring to the boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt and pepper to taste and cool a little before stirring in beaten egg. Add 1/2 cup of this sauce to the cooked meat sauce. To assemble Pastitso, butter a 33 x 23 x 8 cm (13 x 9 x 3 inch) oven dish. Spoon half of the prepared macaroni evenly in the base and top with the meat sauce. Cover with remaining macaroni, levelling top. Pour on cream sauce and spread to completely cover macaroni. Sprinkle remaining cheese on top and cook in a moderate oven for 50 minutes until golden brown. Let stand for 10 minutes before cutting into squares 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: Pastitso Makaronia me Feta Categories: Greek, Casseroles, Pasta, Main dish Servings: 12 Karen Mintzias 1 lb Macaroni; cooked & drained 8 tb Butter or margarine; melted 3 Eggs; lightly beaten 1/2 c Grated cheese 1 1/2 c Feta cheese, cubed Salt White pepper 1 ts Nutmeg, grated 12 Sheets commercial filo - cut to fit pan, - covered to avoid drying In a large bowl, combine the macaroni, one-third of the melted butter, the eggs, grated cheese, and feta. Season with salt, white pepper, and nutmeg and mix with a wooden spoon. In a buttered 9 x 12 x 3-inch baking pan, spread the macaroni-cheese mixture over the filo and cover with the 6 remaining sheets of filo, brushing butter between each and on the surface. Using the tip of a sharp knife, score the top 3 to 4 sheets to indicate 12 servings. Bake in a moderate oven (350 F) for 30 minutes, or until the surface is crisp. Remove to a rack for 10 minutes, then cut and serve on a warm platter. Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN:0-517-27888-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pasulj (Serbian Bean Soup) Categories: Soups, Beans, Serbian, Yugoslav Servings: 5 1 lb Dried white beans (navy or -cannellini) 2 Onions, chopped 3 Cloves garlic, minced 3 Bay leaves 2 tb Chopped parsley 2 tb Tomato paste 1 lg Carrot, scraped and sliced 5 To 6 whole peppercorns 1 lb Kielbasa, thickly sliced 1/2 tb Salt 2 tb Olive oil 1 ts Paprika 2 tb Flour You will need a large saucepan. Pick over the beans for bits of grit and chaff, and rinse them twice in cold water. Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches. Bring the water to a boil and then turn down the heat. Leave to simmer gently for half an hour. Remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches. The beans will settle on the bottom. Leave them for a minute or two; then pour off the water and replace with fresh water. Bring the water to a boil and then turn down the heat to simmer. Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans. Cook gently over very low heat for 1 1/2 to 2 hours, until the beans are soft. After 45 minutes of the cooking, add the kielbasa. Fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup. Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour. Mix to a thin paste. Add this to the soup, stirring well. Simmer for 5 minutes, until the soup is thick and rich. Serve with plenty of bread and good red wine. Serves 5 to 6. Time: 2 to 2 1/2 hours 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: Patates Yiahni Categories: Greek, Vegetables, Side dish Servings: 5 Karen Mintzias 5 md Potatoes 4 tb Olive or vegetable oil 1 md Onion; chopped 2 Garlic cloves; minced 1 1/2 c Italian plum tomatoes - drained 3 tb Chopped fresh parsley Salt & freshly ground pepper Peel, quarter, and soak the potatoes in cold water. Meanwhile, heat the oil in a medium frying pan and sauté the onions until soft. Add the garlic and stir in the drained potatoes, stirring over medium heat for a minute. Pour in the tomatoes and enough water to almost cover the potatoes, if necessary. Sprinkle in the parsley and season with salt and pepper. Cover and simmer over low heat for 30 minutes, then uncover and continue cooking over low heat until the potatoes are tender and the sauce is thick, turning the potatoes occasionally. Transfer to a warm bowl and serve warm. Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN: 0-517-27888-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pate Cregyn Gleision Mucai - Menai Pride Mussel Pate - Welsh Categories: Appetizers, Mussels, Welsh, Eggs Servings: 4 3 oz Cooked And Shelled Mussels 1 oz Celery 1 oz Carrot 1 oz Breadcrumbs 4 Egg Yolks 2 oz Herring Roe pn Mixed Herbs pn Dill Weed pn Crushed Garlic Brandy & Double Cream * Seasoning * Brandy and double cream to taste. ~------------------------------------------------------------------------- Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350°F in a Sainmarie in the oven. Cook and serve with toast fingers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Brittle Bavarian Ring Categories: Bavarian, Desserts Servings: 8 2 tb Unflavored gelatin 1 c Milk 1 c Strong coffee 1 c Sugar 2 Egg whites 1/2 ts Salt 2 c Heavy cream 1 c Coarsely broken peanut -brittle Servings: 8 Soften gelatin in milk. Heat coffee to boiling; stir in softened gelatin until dissolved. Stir in sugar; chill until nearly set. Meanwhile, whip egg whites and salt until stiff. Whip cream until soft peaks form. Whip gelatin mixture and fold in egg whites, then whipped cream. Sprinkle bottom of 6-cup ring mold with peanut brittle. Pour bavarian mixture into mold. Chill until set. Unmold and serve. Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peas Braised in Tomato (Piselli Alla Napoletana) Categories: Italian, Vegetables Servings: 4 INGREDIENTS: 1 1/2 ts Tomato paste 1/3 c Water 2 1/2 tb Olive oil 1/4 c Coarsely chopped onion 2 1/2 c Frozen green peas (1 1/2 -10-ounce pkgs) 1/4 ts Salt Servings: 4 DIRECTIONS: In a small bowl, combine the tomato paste with the water. Stir to dissolve. In a heavy, medium, nonreactive saucepan, heat the olive oil over moderate heat. Add the onion and cook until wilted, about 2 minutes. Add the peas, salt and the diluted tomato paste and bring to a boil. Reduce the heat to very low, cover and cook until the peas are very tender, about 15 minutes. Uncover, increase the heat to high and boil vigorously until almost all the liquid has evaporated, 3 to 5 minutes. Serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peixe Oporto (Baked Fish with Port Wine Sauce) Categories: Fish, Portuguese Servings: 4 1 1/2 lb Sea bream or other suitable -white fish 1 oz Butter 2/3 c Port wine 2 Egg yolks 1 tb Cream Paprika Salt Prepare the fish and season with salt and paprika. Bake it with the butter in a covered fireproof dish in a moderate oven (350 deg. F) for 5 minutes. Add the port wine and continue cooking until the fish is tender - 15 to 20 minutes. Strain of the liquor from the dish and cook quickly in a saucepan to reduce it a little. Cool, and beat in the egg yolks, add the cream and reheat very gently but do not bring to the simmering point. Pour the sauce over the fish and serve with Savory Rice (opt.) 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: Penne Pasta W/tomatoes & Chile Categories: Italian, Pasta Servings: 6 4 tb Crushed red chile 1/2 c Sun-dried tomatoes, cut in Slivers 1 c Black olives, cured in oil, Pitted and halved 1/2 c Fresh basil, chopped 1/2 c Fresh Italian parsley, Chopped 1 tb Grated lemon peel 3 cl Garlic, minced 1/2 c Olive oil 2 tb Oil from the tomatoes 2 ts Freshly ground black pepper 3/4 lb Parmesan cheese, grated 1 lb Penne pasta Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. Serves: 6 Heat Scale: 5 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Penne with Peppers and Sausage Categories: Italian, Pasta, Pork Servings: 6 1 lb Sausage, Italian, in 2" -lengths 2 Onions, purple, in 1 inch -pieces 5 Garlic cloves, crushed 2 Peppers, bell, red, in 1" -cubes 2 Peppers, bell, yellow, in 1" -cubes 16 oz Tomatoes, Italian, plum 3/4 c Wine, red, dry, robust 1 ts Worcestershire 2 Bay leaves, imported 1/2 ts Basil, dried, leaves 1/2 ts Thyme, dried, leaves 1/2 ts Oregano, dried, leaves 1/2 ts Sage, dried, rubbed 1/4 ts Chile, dried, hot, red, -flakes 1/4 ts Pepper, black, freshly -ground 3 tb Parsley, chopped 1 lb Penne Heat a skillet over moderate heat, add sausage and cook until browned. Remove sausage and drain on paper toweling. Discard all but 1 tablespoons of fat. Add onion to fat in skillet and cook slowly until soft but not browned. Add garlic and cook a minute or two more. Add red and yellow bell peppers and toss to coat with oil. Add tomatoes, wine, Worcestershire and seasonings. Cook at a simmer, covered, stirring occasionally, for about 10 minutes, adding sausage pieces toward the end of that period. Uncover and cook over high heat to reduce to desired consistency. In the meantime, cook penne until al dente in ample boiling salted water. Drain pasta and toss in a heated bowl with a tablespoon or so of good olive oil. Serve pasta in heated bowls with sauce and a sprinkling of parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pepper Balls Categories: Desserts, Cookies, German Servings: 12 4 c Flour, Unbleached, Unsifted 1 ts Baking Powder 1 ts Cinnamon 1 ts Cloves, Ground 1/2 ts Mace 1 ts Allspice, Ground Black Pepper, As Desired 1 1/4 c Honey 2 tb Butter, (No Margarine) 2 lg Eggs 1 c Confectioners' Sugar 1 ts Vanilla Water Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350°F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pepper Salad Appetizer (Piperies Orektiko) Categories: Greek, Appetizers, Vegetables, Salads Servings: 12 Karen Mintzias 6 lg Sweet peppers 1 md Onion; coarsely chopped Salt & pepper to taste 3 tb Vinegar (more if desired) 1/4 c Olive oil Oregano Bake peppers in hot 450 F oven for about 20 minutes or until wilted and soft. Remove seeds and outer skin. Cut in pieces and place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and add to peppers. Sprinkle with oregano. Adjust seasonings if necessary. Serve as appetizer. 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: Pepperoni Sticks - Italian Style Categories: Beef, Pork, Italian Servings: 6 3 1/2 lb Salt 5 oz Sugar 4 oz Cure 2 oz Ground hot red pepper 2 oz Allspice 5 oz Ground anise seed 10 lb Ice water Ingredients for 100 lbs. Meat in Pounds Boneless cowmeat 50 pounds, Beef cheeks 20 pounds, Beef flanks or plates 30 pounds. Grinding and Mixing: Grind all the meats thru a 3/16" grinder plate. Remove to mixer and add all the ingredients mixing evenly, regrind thru 1/8" grinder plate. The meat is now ready for stuffing. Stuffing: It is essential that the meat is well chilled to avoid smearing the meat. The meat should be stuffed into 24 to 26 mm lamb casings. Smoking: Preheat smokehouse to 125 degrees F and place pepperoni in smoker. Have dampers wide open without smoke until the casings are dry. Close the dampers 1/4 open and apply a heavy smoke raising the temperature to 140 degrees. Hold this temperature until the internal temperature of the product reaches 130 degrees. When using PORK, raise the temperature to 150 degrees and hold until the internal temperatue reaches 138 degrees. Remove from the smokehouse and chill with cold tap water until the internal temperature is reduced 105 degrees to 110 degrees. Return to the cold smokehouse at 110 degrees and apply a heavy smoke for at least 12 hours or overnight. Leave dampers 1/4 open. Drying: The drying room should be kept at 60 degrees to 65 degrees and a relative humidity of 70%. The drying time will vary because of the amount of moisture that has been removed from the sausage during smoking. It usually takes 3 to 4 days to make a satisfactory pepperoni. When fully dry, the pepperoni will yield from 50 to 55% of the original product. Alternate Drying Method without smoking: Hold pepperoni at 70 degrees for about 2 days maintaining a relative humidity of about 75%. The product should be kept in a cooler for at least 20 days from the time the cure had been added to the pepperoni. Be sure that casins used are not over 1-3/8" in diameter as this formula applies only to casings below this range. From: Great Sausage Recipes and Meat Curing Shared by: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Perogies Categories: Cheese, Ukrainian Servings: 1 2 tb Butter 1 Onion; sliced Sour cream MMMMM------------------------------DOUGH----------------------------------- 3 c Flour;all purpose 1 1/2 ts -salt 1 Egg 3/4 c -water, approx. 4 ts Vegetable oil MMMMM-----------------------------FILLING---------------------------------- 1 tb Butter 1/3 c Onion; finely chopped 1 c Potatoes; cold mashed 3/4 c Cheddar cheese; shredded 1/2 ts -salt 1/4 ts -pepper DOUGH: In bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball. If necessary, add 1 Tbsp more water at a time, being careful not to make dough sticky. Turn out dough onto lightly floured surface; knead about 10 times or till smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20 minutes. FILLING: Meanwhile in skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or till tender. Transfer to a bowl, add mix in potatoes, cheese, salt and pepper. Working with one portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16" thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp filling on each round. Lightly moisten edge of one half of dough with water, pinch edges together to seal and crimp attractively. Place on cloth; cover with damp cloth to prevent drying out. Repeat with remaining portion of dough. In large pot of boiling salted water, cook perogies in batches, for 1 1/2 hr to 2 minutes or till they float to top, stirring gently to prevent perogies from sticking together or to bottom of pan. With slotted spoon remove to colander to drain. In large heavy skillet, melt butter over medium heat, cook onion for about 5 minutes till golden. Add perogies and toss to coat and warm through. Serve with sour cream. MAKES ABOUT 30 PEROGIES. Variations: Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion. Mushroom: In skillet, melt 2 Tbsp butter over medium heat, cook 3 cups chopped mushrooms and 1/3 cup finely chopped onion for 7 to 9 minutes or until moisture has evaporated. Remove from heat; stir in 1 egg yolk and 1 Tbsp chopped fresh dill. Season with salt and pepper to taste. Source:_Canadian Living's Country Cooking_by Elizabeth Baird posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Persian Chicken Polo Categories: Chicken, Persian Servings: 6 500 g Rice, basmati Onion 5 tb Butter or oil 1 lg Chicken, roasting jointed Salt & black pepper 1 tb Raisins or more 150 g Apricots,sharp dried 1 ts Cinnamon, grd Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduce. Bone the chicken if you like. Wash and boil the rice according to the recipe for chilau but do not steam it. Put 2 tb melted butter or oil at the bottom of a large heavy saucepan. Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together. From:A new book of Middle Eastern Food by Claudia Roden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Persian Grated Apples Categories: Desserts, Persian Servings: 6 6 Sweet apples Juice of 1 lemon 4 tb Fruit sugar 1 1/2 tb Rose water 1 c Crushed ice 6 Paper thin slices peeled -lemon Simple, but a true conversation piece. The first time I ate them, they were covered with red rose petals. Peel the apples and grate into a clear glass bowl. Stir in the lemon juice to prevent discoloration. Add sugar, rose water, and mix gently. Cover and refrigerate 3-4 hours. To serve, top with finely crushed ice and garnish with lemon. Serve immediately. Serves 6. Origin: Found in recipe box bought at garage sale. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pesto Cocktail Pizza Categories: Italian, Cheese, Pizza Servings: 12 1/2 c Olive oil 2 c Tightly packed basil leaves 1/4 c Tightly packed fresh parsley 3/4 c Grated parmesan cheese 2 Cloves Garlic, cut in half 1/2 ts Salt Pepper to taste 2 tb Pine nuts 12 In. Pizza crusts Preheat oven to 425 degrees. For pesto sauce, place oil, basil, parsley, 1/2 cup cheese, garlic, salt and pepper and pine nuts in a processor or blender. Using on-off turns, process or blend ingredients for about 2 minutes, scraping down sides of blender or processor bowl once or twice. Spread half of pesto sauce evenly over each pizza, coming to within 1/2 inch of edge. Bake until top bubbles, 4 to 5 minutes. Sprinkle with remaining 1/4 cup of cheese. Slice and serve immediately. Makes two 12 inch pizzas. 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: Pesto Genovese Categories: Pasta, Italian Servings: 6 2 To 3 - cups fresh basil -leaves 3 tb Pine nuts 2 Cloves garlic 1/4 ts Salt 1/2 c Olive oil 1/2 c Parmesan cheese,grated Cherry tomatoes for garnish Place all ingredients except oil in a food processor or blender Process, quickly, to a puree. With machine running, gradually add oil until absorbed. Toss with 1 pound fresh, hot pasta (vermicelli, linguini, and so forth). Serve hot. Garnish with cherry tomatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pesto Categories: Italian, Sauces Servings: 1 1 1/2 c Packed fresh basil leaves 3 Cloves garlic; peeled 1 tb Romano; grated 2 tb Parmesan; grated 1/2 c Olive oil 1/4 c Pine nuts Salt to taste Pepper to taste More olive oil (for - storage purposes) In a food processor, combine the basil and garlic and process to a coarse puree. Add the cheese and process to blend. With the motor running, add the olive oil in a thin steady stream through the feed tube. Add the pine nuts and blend the mixture until smooth. Season with salt and pepper if you wish. To store, transfer to a jar and pour a thin layer of olive oil over the top to preserve the pesto. Keep refrigerated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pfannkuchen or German Pancakes Categories: German Servings: 2 1 Pancake - 2 servings Combine and stir until -smooth: 4 Beaten egg yolks 2 tb Cornstarch 1/4 c Lukewarm milk 1/4 c Lukewarm water 3/4 ts Salt 1 tb Sugar Grated rind of one lemon Beat until very stiff: 4 To 5 egg whites Fold them into the yolk -mixture. Melt in a heavy -10-inch Skillet: 2 tb Butter When the skillet is hot, -pour in the pancake batter. -Cook It over a medium heat, -partly covered with a lid, -for about 5 Minutes. Or the batter may -be cooked until it begins -to set and then be placed briefly in a preheated 400 degree oven until it is puffed and firm. Cooking time in all is about 7 minutes. It should puff up well, but it may fall, so serve it at once with: Confectioner's sugar and cinnamon or lemon juice; covered with jam or jelly and rolled; or with wine, fruit, or rum sauce. From the Joy of Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pfeffernuesse Cookie Mix (Spicy German Cookie) Categories: Cookies, German Servings: 60 4 c All-purpose flour 1/2 c Sugar 1 1/4 ts Baking soda 1 1/2 ts Cinnamon; ground 1/2 ts Cloves; ground 1/2 ts Nutmeg; ground 3/4 c Light molasses 1/2 c Butter or margarine 2 Eggs; beaten Powdered sugar; sifted Stir together flour, sugar, baking soda, spices, and dash black pepper. In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature. Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight. Shape into 1" balls. Place on greased cookie sheet. Bake in 350 degree oven for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pfeffernuesse (Pepper Nut Cookies) Categories: Cookies, German, Entertain Servings: 6 3 c Flour, sifted 1 ts Baking Powder 1/4 ts Salt 1/2 ts Cinnamon 1/4 ts Allspice 1/4 ts Ground Cloves (done by hand, -if poss, for stronger -taste) 1/4 ts Nutmeg ("Yuch!", Grandma -always "forgot" to add it) 1/4 ts Mace 3 Eggs, beaten light 3/4 c Sugar Juice and grated rind 1 -Lemon 2/3 c Chopped Nuts Measure flour and sift with baking powder, salt, and spices. Add sugar slowly to beaten eggs and stir in lemon juice and grated lemon rind. Add dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll out 1/2" thick and cut with tiny cutter 3/4" round. Let cookies stand over night in cool place on ungreased cookie sheet. Just before baking, put a drop of brandy on each cookie. Bake brandy side up [don'tcha just love it?] in 300 deg F oven for 1/2 hour. Cool thoroughly and place in tightly covered jar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pfeffernusse (pepper Balls) Categories: German, Cookies, Desserts Servings: 12 4 c Flour; Unbleached, Unsifted 1 ts Baking Powder 1 ts Cinnamon 1 ts Cloves; Ground 1/2 ts Mace 1 ts Allspice; Ground Black Pepper; As Desired 1 1/4 c Honey 2 tb Butter; (No Margarine) 2 Eggs; Large 1 c Confectioners' Sugar 1 ts Vanilla ; Water Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pfitzauf Categories: Muffins, German Servings: 4 250 g Flour (2 cups plus 3 1/2 -Tbsp) 1/2 l Milk (2 cups plus 2 Tbsp) 4 Eggs Salt 2 tb Melted butter 1 tb Sugar Combine the flour, milk, eggs, salt, and - if desired - a little sugar, and stir into a dough. Then mix in the melted butter. Grease a 'Pfitzauf' pan* and fill halfway up with the dough. Bake in a hot oven for 25 minutes until light brown, WITHOUT ever opening the oven door to check! The 'Pfitzauf' gets dusted with sugar and is served with stewed fruit. ((*Note: I have another recipe for 'Pfitzauf' which suggests one may substitute a muffin pan lined with paper cupcake holders. The same recipe specifies 400 degrees F. 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: Pflaumenkuchen (Plum Cake) Categories: German Servings: 16 4 c Flour 3 Sticks butter or marg. 1 c Sugar 1 ts Salt 4 Egg yolks (save whites) 1 tb Vanilla 3 lb Purple plums (the little Ones) approx. Apricot or peach jam make a dough from the first 6 ingredients, press into cookie sheet with your fingers, forming a rim. Spread thin layer of peach or apricot jam on top of dough. Now put your plums (which have been quartered) in rows on the dough. Beat egg whites slightly and brush over plums, sprinkle two TBL of flour over egg whites. Bake at 375 degrees for 40 minutes. If too sour shake some powdered sugar on top. This can also be made in the winter substituting apples for the plums. recipe by: Herta Small (my mom) Typos by: Molli MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pice Bach - Welsh Cakes - Welsh Categories: Breads, Welsh Servings: 8 1 lb Plain Flour 1 ts Baking Powder 1 ts Mixed Spice 4 oz Margarine 4 oz Lard 6 oz Caster Sugar 4 oz Currants 2 Eggs Milk SIft the flour, baking powder, and mixed spice; rub in the margerine and lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out 1/4" thick. Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pierogi Fillings, Cheese Categories: Polish, Pasta Servings: 8 2 c Cottage or farmers cheese 2 Eggs (slightly beaten) 2 tb Sugar 2 tb Butter Pinch of salt 6 tb Currants (optional) 1/2 ts Cinnamon (optional) 1/2 c Raisins (optional) Cream eggs and butter together. Add other ingredients and mix well. Note: If using cottage cheese, use only the egg yolks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pierogi Fillings, Potato Categories: Polish, Pasta Servings: 12 2 lb Potatoes (6 medium) 1/2 lb Butter Salt and Pepper to taste 1 Minced onion (optional) Cook potatoes till tender, drain well. Add butter, salt and pepper, onion and mash. When mixture is cool it is ready to use. Note: You may wish to combine cheese, or sauerkraut with potatoes; if so, it is best to combine 2/3 mashed potatoes to 1/3 other ingredients. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pierogi Fillings, Sauerkraut Categories: Polish, Pasta Servings: 12 MMMMM----------------------------SAUERKRAUT--------------------------------- 2 lb Sauerkraut 1 lg Onion (thinly sliced) Sugar to taste Salt and pepper to taste 1/2 lb Diced bacon (optional) or 1/2 lb Diced salt pork (optional) 1/2 lb Butter (optional) Fresh shredded cabbage -(optional) Diced mushrooms (optional) Rinse sauerkraut and drain well. Saute sauerkraut along with the onions in butter, bacon or salt pork for approximately 20 minutes on low heat, in a covered pan, stirring from time to time. Add salt, pepper, sugar (mushrooms if desired). Cool. * It doesn't say what to do with the shredded cabbage. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pierogi Fillings, Meat Categories: Polish, Pasta Servings: 12 1 1/2 lb Ground beef or ground beef -and pork 2 lg Onions (finely chopped) 1/2 lb Butter, divided Salt and Pepper to taste 1 c Chopped mushrooms (optional) 4 tb Sour cream (optional) Saute meat in 1/3 of butter till almost fully cooked. (Meat should not be overcooked.) Drain. Use balance of butter and saute onion till crystal clear. Add meat, seasonings and optional ingredients to taste. Let mixture cool. Shared By: Pat Stockett Asbury Park Press These recipes come from Chef Joseph a local teacher and chef. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pierogi Categories: Polish, Pasta Servings: 6 2 Eggs 1/2 c Water 2 c Flour 1/2 ts Salt Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for for 3 to 5 minutes. Lift out of water carefully with a perforated spoon. The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. Note: Pierogi can be frozen after boiling and they keep well. I perfer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown. VARIETIES OF FILLING Cheese 1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3 tbsp currants 1/4 tsp cinnamon cream cheese with melted butter. Add other ingredients and mix well. Fill pierogi. Serve with melted butter and sour cream. Cheese 1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1 tbsp sugar 1 egg 1 egg yolk Mix ingredients thoroughly. Fill pierogi. Cabbage and Mushrooms 1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small onion, chopped fine butter salt and pepper Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until flavors blend. Add sour cream and cool. Fill pierogi. Sauerkraut Two cups sauerkraut may be substituted for the cabbage. Rinse and chop sauerkraut. Proceed as above. Mushrooms 1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg yolks butter Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion browned in butter. Mushrooms and meat 1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion chopped fine butter salt and pepper 2 tbsp sour cream Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using. Prunes 1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi. Serve with bread crumbs browned in butter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pierogi Categories: Snacks, Desserts, Polish Servings: 6 1 Egg 1 c Flour 1/2 c Water 1 pn Of salt Pierogi or pirogen, dough pockets stuffed with cheese, potato, or vegetable filling, are a beloved and traditional Polish dish. The pierogi are delicious fried with additional onions and served with sour cream. DOUGH: Mix egg, flour, and water, add salt, and knead dough until it forms an elastic ball. Roll out to about 1/8 inch thickness and cut into 3 inch squares. POTATO STUFFING: 4 6 potatoes 1 onion 2 tbsp butter 1/4 cup farmer's cheese salt and pepper to taste Peel potatoes, cook, and mash. Saute onion in butter until soft. Mix potatoes and onions together with cheese and season to taste. SAUERKRAUT STUFFING: 3/4 pound sauerkraut 2 3 tbsp oil or bacon fat 1 onion, minced 2 tbsp dried black mushrooms, softened salt and pepper to taste Saute onion in oil or bacon fat until transparent. Add mushrooms,sauerkraut, and fry until some of the sauerkraut becomes golden brown. Season to taste with salt and pepper. ASSEMBLING PIEROGI: Take one square of dough and place one teaspoon of filling in center. Fold and pinch to seal. Cook in boiling water with a little oil until they rise to the surface. Drain and cool on waxed paper. (At this point the pierogi can be refrigerated or frozen.) When ready to serve, fry pierogi with onions until golden brown and serve with melted butter or sour cream. Origin: Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pignoli Cookies Categories: Cookies, Italian Servings: 36 1 1/4 lb Almonds; ground fine 1 c Butter 1/2 c Sugar 1 ts Vanilla 1/2 ts Salt 2 c Flour, or a little less -(See NOTE) 1 c Pine nuts, chopped Granulated sugar Sweetened milk, optional CREAM BUTTER AND SUGAR together until very soft. Then carefully blend in the ground almonds, salt, vanilla and flour. The dough will be rather firm. Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes, then strew with a little granulated sugar or brush with heavily sweetened milk. NOTE: For reasons never adequately explained, cake and other baked foods need more flour on some days than on others. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pilafi Me Mythia (Mussel Pilaf) Categories: Greek, Seafood, Main dish Servings: 6 Karen Mintzias 1 1/2 kg Fresh mussels Water Salt 1/4 c Olive oil 1/4 c Butter 1 lg Onion; finely choppped 1/2 c Dry white wine Freshly ground black pepper 2 c Short grain rice 1/4 c Chopped parsley Parsley sprigs, lemon wedges Serves: 6 Cooking time: 45 minutes Scrub mussels with a stiff brush, scraping shells with a knife blade to clean them thoroughly. Tug beard towards pointed end to remove. Place in a bowl of lukewarm salted water until mussels open. If any are open to begin with, tap shell - if mussel does not close, then discard it. While mussels are open, run lukewarm water into the bowl so that any sand can be expelled from the mussels. Drain. Heat oil and butter in a deep pan and add onion. Fry gently until transparent. Add mussels, cover pan and cook for 5 minutes until shells open. If any do not open, then discard them. Add 3 cups cold water, wine, 1 1/2 teaspoons salt and pepper to taste. Cover pan and bring to a slow simmer. Simmer gently for 10 minutes, then remove mussels with a slotted spoon. Wash rice until water runs clear, then add to liquid in pan with the parsley. Bring to the boil, stirring occasionally. Reduce heat, cover pan tightly and cook over low heat for 15 minutes. While rice is cooking scoop mussels from shells and reserve. Keep 6 mussels in the shell for garnish. Put shelled mussels on top of rice. Place two paper towels over rim of pan and fit lid on firmly. Leave on low heat for further 5 minutes, then remove pan to side of stove and leave for 10 minutes. Blend mussels through rice with a fork and pile pilafi in a dish. Garnish with reserved mussels, parsley sprigs and lemon wedges. Note: 1/2 cup tomato puree (not paste) may replace 1/2 cup water for a different flavour. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 186302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pilav Kuzulu (Lamb Pilaf) Categories: Turkish, Lamb, Rice Servings: 6 3 Tomatoes, peeled 4 tb Olive oil 2 Med. onions; chopped 2 lb Lamb, cubed Salt and black pepper 1/4 ts Cinnamon 2 tb Pine nuts (pignoli) 3 tb Raisins 1 Green pepper; sliced 1 1/2 c Long grain rice 1/4 c Fresh parsley; chopped 3 c Beef broth *Note: Tomatoes should be seeded and chopped. Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add parsley, and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice. Place casserole in a preheated 300 degree oven for approx. 30 min. (Orig. recipe called for doing whole recipe on the stove, but the last 30 min., casserole dish was to be placed on an asbestos pad and heat was lowered to low. Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic. **If the lamb I use has bones, I throw them in the pot too for extra flavor. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pilze in Sahnesosse - Mushrooms In Cream Sauce Categories: Vegetables, German Servings: 4 2 lb Mushrooms, Fresh 1/4 lb Bacon, Diced 1/4 c Butter Or Margarine 2 lg Onions, Diced 1 c White Wine 1/2 ts Salt 1/4 ts Pepper 1/4 ts Paprika pn Nutmeg pn Mace 1 c Cream, Heavy Lemon Juice, 1/2 Med. Lemon 2 Parsley, Sprigs Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Piselli Alla Napoletana Categories: Vegetables, Italian Servings: 4 4 tb Chopped onion 2 1/2 tb Olive oil 2 lb Fresh peas; shelled 1 1/2 ts Tomato paste 1/4 ts Salt IN A HEAVY POT, heat olive oil over medium heat and saute onion 2-3 minutes, until soft. Add peas and cook, stirring, 2 minutes. Dissolve the tomato paste in 2/3 cup hot water and add it to the peas. Stir in salt. Cover pot, reduce heat to very low and cook 25-30 minutes, until the peas are perfectly tender. If any liquid is left by the time peas are cooked, raise heat to high and boil rapidly, uncovered, until it evaporates. Serve at once. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pita Bread Categories: Breads Servings: 14 Karen Mintzias 5 c Bread flour (or more) 3 tb Sugar 2 ts Salt 2 pk Dry yeast 2 c Water 1/4 c Oil or shortening Cornmeal Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer and blend well. Heat water and oil in small saucepan until very warm (120 to 130F). Add warm liquid to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under surface, about 10 minutes. Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in bulk, about 1 1/2 hours. Punch down dough, divide in 2 parts, then mold into balls. Allow to rest on counter, covered with inverted bowl, 15 minutes. Divide dough in 14 equal pieces and shape into balls. On lightly floured surface, roll each ball into 7-inch circle about 1/8-inch thick. Place circles about 2 inches apart on cornmeal-sprinkled baking sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn light golden brown. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pita Bread Categories: Breads, Mideast Servings: 24 1 pk Dry yeast 3 1/2 c All-purpose flour 1 1/2 ts Salt 1 1/4 c Warm water 1/4 c Shortening In a lg mixer soften yeast in warm water. Add 2 c of the flour, the shortening and salt. Beat at low speed of electric mixer for 30 sec., scraping the sides of the bowl. Beat 3 min. at high speed. Stir in as much of the remaining flour as possible. Turn out on lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. (3-5min). Cover; let rest in a warm place about 15 min. Divide 24 balls. roll each ball between floured hands until very smooth. cover with plastic wrap or damp cloth 10 min. Using fingers, gently flatten balls without creasing the dough. Cover let rest 10 min. (Keep covered until reafy for use.) On a well floured surface lightly roll one piece at a time into a 4 in round, turning over once. Do not stretch the dough. (Work with enough flour so the dough does not stick.) Place on a baking sheet. Bake 2 at a time 2 minutes on each side. Bake one batch before rolling the next batch. Bake 450 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pita Of Greens, Herbs & Eggs Categories: Greek, Vegetarian Servings: 12 Karen Mintzias 2 lb Fresh greens * Salt (see note at end) 1/2 bn Fresh parsley; chopped 1/2 bn Fresh dill; chopped 1 Handful fresh chervil; chop. 1/4 c Butter or margarine 1 bn Scallions; chopped 1/2 ts Ground allspice 1/2 ts Ground cinnamon 1/2 ts Nutmeg 2 ts Granulated sugar Salt & freshly ground pepper 5 Eggs; lightly beaten 1 c Crumbled feta cheese 1/2 c Milk, or more 1/2 c Butter (optional); melted 12 Commercial filo sheets Traditional and individualistic. Village women learn to gather tender, young greens from their rocky surroundings, which ironically produce the most beautiful wild flowers and delicious greens. When greens are bought in the markets, spinach is the most frequently substituted. Cretans combine dandelions and spinach. This recipe is written as recipes are spoken in Greece, in the warm first-person plural. *Note: Suggested greens are: Spinach, dandelions, chicory, endive or any other fresh greens. First we wash the spinach, trim coarse ends, drain, chop, sprinkle with salt, and squeeze until all liquid has been drained. Now we combine the spinach in a large bowl with the parsley, dill, and chervil and mix thoroughly. Allowing the greens to stand while heating the 1/4 cup butte in a large frying pan, we add the scallions to the butter and saute them until the white parts are translucent. Continuing to cook over medium heat, we add the greens, the spices, sugar, and enough salt and pepper for seasoning, careful to allow for additional salt in the feta, which will be added later. We partially cover the pan and simmer for 20 minutes, or until all the liquid has been absorbed, then we remove it from the heat and cool the mixture in a large bowl. Now we add the eggs, feta, and enough milk to saturate the greens, mix, and assemble the pita as follows: Butter a 15 x 11 x 2-inch baking pan. Spread 6 filo sheets, brushing each with melted butter. Pour in the filling, spreading evenly. Cover with the remaining filo sheets, brushing each with butter. Flute the edges and brush top with butter. Using a sharp knife, score the top 3 filo sheets into square or diamond shapes. Bake for 45 minutes in a moderate oven (350 F) and allow to cool slightly before slicing and serving it warm. Note: You may eliminate the salting of the spinach by panning it, cooking over very low heat until the leaves wilt, and then draining it thoroughly. 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: Pizza Dough Categories: Cheese, Breads, Italian, Pizza Servings: 4 1 oz Fresh yeast; -=OR=- 2 pk - Instant dry yeast granules 1/2 c Milk; at room temperature 3/4 c Warm water (125F) 1/2 ts Salt 3 c Unbleached white flour IN A LARGE BOWL, dissolve the yeast in a mixture of the milk and water. Mix in the flour and salt to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy-duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap, and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. When ready to use, divide into 4 equal parts. Roll 1 into an 8-inch round. Top with favorite toppings and bake 10 minutes in 450F oven. Makes 4 Pizzas TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizza Dough Categories: Italian, Breads, Pizza Servings: 1 4 1/2 c Flour 1 pk Active yeast 1 pt Salt 2 c Warm water 2 pt Cooking oil 1 IN A BOWL PUT: 2 c Flour 1 Yeast 1 Salt 1 POUR IN: 1 Water 1 Oil Beat with electric mixer at low speed for one minute, scraping the sides of the bowl as you mix. Continue beating for another 3 minutes at high speed. Fold in 2 1/2 more cups of flour. Put 1/4 cup of flour on counter top or so other flat surface and knead dough 2-3 minutes. If more flour is needed add small amounts. Grease bowl and top of dough (use butter or shortening), cover and let rise in a warm place for a minimum of 30 minutes. This recipe will make 5 12" Pizzas of the thin variety or 4 12" Pizzas if you prefer the thick type. We suggest you try both. If you want more dough, increase the water by 1/2 cup and the flour by about 1 cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizza Pie Categories: Italian, Pies, Pizza Servings: 6 2/3 c Onion; chopped 1/3 c Parmesan; grated 1 1/2 c Milk 3 Eggs 3/4 c Bisquick 1 c Prepared pizza sauce 1/4 c Parmesan; grated 3 1/2 oz Pepperoni; sliced 1/3 c Onion; chopped 1/2 c Green pepper; chopped 1 1/2 c Mozzarella; shredded Heat oven to 425. Grease pie plate, 10 x 1 1/2" Sprinkle 2/3 c. onion and 1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec. in blender on high. Pour into pie plate. Bake 20 min. Spread pizza sauce over top. Top with remaining ingred. Bake 15-20 min. or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use a one and one half quart round or 1 qt. square casserole. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizza Sauce Categories: Italian, Sauces, Pizza Servings: 1 1 cn Tomato paste 1 Clove garlic (chopped) 3 c Water 1 pt Oregano 3 pt Cooking oil 1/4 pt Marjoram 1 pt Black pepper 1/4 pt Basil 1 pt Instant minced onion 1 pt Brown sugar 1 pt Grated Parmesan cheese Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes. Makes enough sauce for 4 12" Pizzas. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizza Uno's Deep Pan Chicago Style Pizza Categories: Italian, Cheese, Pork, Pizza Servings: 6 1 c Warm tap water (110-115 deg) 1 pk Active dry yeast 3 1/2 c Flour 1/2 c Coarse ground cornmeal 1 ts Salt 1/4 c Oil Filling: 1 lb Mozzarella, sliced 1 lb Sausage, removed from the -casing and crumbled 28 oz Can whole tomatoes, drained -and coarsely crushed 2 Garlic cloves, minced 3 ts Dried oregano -or- 5 fresh -basil leaves, shredded 4 tb Freshly grated Parmesan -cheese Crust: Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 c of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 c at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling. Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat. Drain and chop the tomatoes. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately. (From THE PIZZA BOOK, by Evelyn Sloman) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizzelle Alle Nocciole Categories: Cookies, Italian Servings: 6 4 lg Eggs 1 c Granulated sugar 1/4 ts Salt 1/2 Unsalted butter 2 c All-purpose flour 1/4 c Cocoa powder 1/2 ts Cinnamon 1 tb Baking powder 3/4 c Ground hazelnuts WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir in. Sift together all the remaining ingredients except the hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. Cool on racks. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Plainest Italian Sausage Categories: Pork, Italian Servings: 4 8 Foot of sausage casing, - packed in salt 1 1/2 lb Boneless pork 1/2 lb Fresh pork fat 1 tb Salt 1/2 ts Freshly ground black pepper 2 ts Fennel seeds - lightly crushed 2 tb Dry red wine SCRAPE THE LOOSE SALT OFF the sausage casing and set the casing in a bowl of cold water to soften for at least 30 minutes. (You will need only about 4 feet of casing for this amount of meat, but it's useful to have extra in case of ruptures.) Cut the pork and fat into pieces that will go through your meat grinder and grind them, using the coarse blade. Mix the salt, pepper and fennel seeds thoroughly into the ground meat. (Hands are the best implement.) Then mix in the wine. Drain the casing, open one end gently with your fingers and run a stream of cold water into it, to flush any remaining salt out of the interior. Thread the casing onto the stuffing horn and fit the horn over the meat grinder. Feed the sausage meat through the horn, supporting the emerging tube of sausage with your hands to prevent rips. (Actually, sausage making is much more conveniently done with two people.) When all the sausage meat is in the casing, lay the filled tube on the work surface and pinch it at 4-inch intervals to produce individual sausage links. At the same time, fill and firm any air pockets in the casing. Tie off the links with kitchen string. Coil the sausages onto a plate and set it, uncovered, in the refrigerator to season for 48 hours. Turn the sausages over once or twice during that time. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Plunder Flechten Categories: Breads, German Servings: 1 MMMMM----------------------1/3 PLUNDERTEIG RECIPE--------------------------- Egg; beaten 1/2 c Candied fruit; diced, - floured rolled in Cinnamon sugar Apricot preserves Prepare recipe of Plunderteig and chill. Cut off a third of the chilled dough and roll it out 1/4" thick. Brush the dough with beaten egg. Cover it with the floured candied fruit and sprinkle on the cinnamon sugar. Fold the dough in half and roll it out 1/2" thick. Cut the filled dough in 3/4 X 8" strips. Slit the strips down the center with a pastry wheel, leaving an inch uncut at each end, and twist the strips into various designs of single or double rounds. Arrange the twists on a buttered baking sheet, brush them with beaten egg, let them rise, covered, in a warm place until they double in bulk, about 1 1/2 hours. Bake in a moderate oven, 350 degrees F. for 20 minutes or until they are golden. Brush the hot twists with apricot preserves. Source: Gourmet's Old Vienna Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Plunder Hornchen Categories: Breads, German Servings: 1 MMMMM---------------------PLUNDERTEIG - 1/3 RECIPE-------------------------- Egg; beaten Candied fruit; diced fine Cinnamon Sugar Apricot preserves MMMMM--------------------MANDELFULLE (ALMOND PASTE------------------------- 1 c Blanched almonds 1/2 c Sugar 1 Egg; beaten Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2" thick. Cut it into 3" triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown. Brush them immediatelyh with apricot preserves. Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth. Source: Gourmet's Old Vienna Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Po Valley Pumpkin Pie Categories: Italian, Desserts, Pies Servings: 12 1 1/4 c All-purpose flour 1/4 c Sugar 1/8 ts Salt 5 tb Unsalted butter 1 lg Egg FOR THE PUMPKIN FILLING 1 Fresh pumpkin, about 2 -pounds, OR 1 can Solid-pack pumpkin (1 pound) 1/4 ts Salt 2/3 c Sugar 1 ts Grund cinnamom 2 lg Eggs 1 c Almonds, ground 1/2 c Yellow cornmeal 1/2 c Candied orange peel 4 tb Unsalted butter, melted FOR THE PASTA FROLLA: For the Pasta Frolla: Combine the dry ingredients and mix well. Rub in the butter until it is absorbed, making sure the mixture remains cool and powdery and does not become pastry. Beat the egg and stir in with a fork. Continue stirring until the dough holds together, then knead it briefly, just until smooth. Shape into a disk, wrap in plastic, and regrigerate for at least 1 hour, or until firm. For the Pumpkin Filling: Cut the pumpkin into 2-inch dice, scrape away the filaments from the inside and peel off the skin. Steam the pumpkin over simmering water for about 40 minutes, until it is tender. Puree the pumpkin in a blender or a food processor fitted with a metal blade; cool. If the pumpkin puree is excessively watery, cook it, stirring constantly, over medium heat, preferably in a nonstick pan, to dry it out before proceeding. Measure 2 cups of the pumpkin puree (a little more or less won't matter) into a large mixing bowl. Whisk in the salt, sugar, cinnamon, and eggs, one at a time. Combine the ground almonds and cornmeal and stir into the pumpkin mixture. Place the candied orange peel in a strainer, rinse under cold, running water, and chop it finely with a sharp knife. (Oil the blade of the knife to prevent it from sticking to the peel.) Stir the chopped peel into the filling, then fold in the melted butter. To Assemble the Pie: Roll the dough out on a floured surface into a large disk, about 14 inches in diameter. Fold the disk of dough in half and fit it into a buttered 9-by-2-inch deep layer cake pan. Press the dough against the bottom and sides of the pan and trim the edges so they are even with the top of the pan. Pour in the filling and spread it evenly. The filling will be about 1/2-inch lower than the top of the pan. Fold the excess dough at the rim inward so that it makes a border about 1/2-inch wide at the edge. Bake the pie in the lower third of a preheated 350 F oven for about 45 minutes, until the filling is set and the dough is a light golden color. Cool the pie in the pan on a rack. When the pie is completely cooled, place a flat plate or pan on top and invert. Lift off the baking pan and replace it with a platter. Invert again and remove the top plate or pan. Keep the pie loosely covered at room temperature before serving. Makes 10 servings. Nutrition Information per Serving: 358 Calories, 7 g Protein, 20 g Fat, 16 g Saturated Fat, 41 g Carbohydrate, 112 mg cholesterol, 105 mg Sodium [THE WASHINGTON POST; Ocober 31, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polish Cheese Paska Categories: Cheese, Polish Servings: 6 2 lb Pressed dry farmers cheese 20 Eggs 1 c Lukewarm water 2 lg Yeast cakes 2 c Sugar 12 To 17 cups flour 1 qt Scalded milk 2 tb Salt 2 c Raisins 1 c Butter, melted Cream the cheese with hands until smooth. Add 10 eggs and mix well. Dissolve 1 yeast cake in 1/2 cup lukewarm water and add to the mixture. Add 1 cup flour and blend well. Cover and let stand overnight. Next day: beat remaining eggs in large bowl and add to cheese mixture. Add sugar, salt and other yeast cake that has been dissolved in 1/2 cup warm water and blend thoroughly with hands. Add 12 cups flour and work until smooth. Add flour as necessry to use the 17 cups. Knead for about 30 min. or until smooth. Spread cooled melted butter over dough and knead for about 10 min. Add raisins and knead until blended, cover and let rise about 2 hours. Punch down and let rise again until doubled. Divide dough in 8 portions. Shape loaves using a little flour for handling. Place in greased round 1-1/2 quart casserole. Let rise until double. Bake at 350 degrees for 1 hour, after 30 min. cover with foil to prevent burning. This is a church recipie from MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polish Kielbasa Categories: Pork, Beef, Veal, Polish Servings: 6 6 Ft 2-1/2" diameter hog -casings 3 lb Lean pork butt, cubed 1 lb Lean beef chuck, cubed 1/2 lb Veal, cubed 1/2 lb Pork fat, cubed 2 1/2 ts Salt, or to taste 3 ts Finely ground black pepper 2 ts Ground marjoram 2 ts Ground summer savory 1/2 ts Ground allspice 3 Cloves garlic, finely minced 2 tb Sweet paprika "Recipes for this sausage are so variable that what passes for kielbasa in one area might be regarded as not authentic in another. The ingredients and pronunciation of kielbasa are as variable as are the vagaries of the spring weather, the time of year when kielbasa is traditionally made. This version uses pork, beef, and veal and makes five lb" 1. Prepare the casings. 2. Grind the meats and fat together through the coarse disk. 3. Mix the remaining ingredients with the meat. 4. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional. 5. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered. 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polish Kielbasa Categories: Beef, Pork, Polish Servings: 2 4 ts Coarse (kosher) salt 1 3/4 ts Ground black pepper 3 tb Sweet Hungarian paprika 1 ts Dried marjoram, crumbled 1/2 ts Dried savory, crumbled 2 ts Finely minced garlic 10 oz Trimmed beef shin 16 oz Fresh pork fat 1/3 c Ice water 1 1/4 lb Lean, trimmed pork This sausage has many guises: smoked, raw, and precooked are the most common forms. Well known in Central Europe and parts of the Soviet Union, it has become associated most often with Poland (several versions hail from that country) and is therefore referred to in market nomenclature as "Polish sausage." The ingredients of kielbasa (as of practically all sausages) are remarkably variable, changing from town to town and even from house to house, but garlic does appear to be a constant. Hearty and rustic, this hefty sausage can be used in all recipes that call for garlic sausage. Makes about 2-3/4 lb 1. Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic. 2. In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings (see step 1) and process to a very fine grind (if you are using a meat grinder, follow the directions on page 4). Scrape into a mixing bowl. 3. In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours. 4. Stuff the sausage into casings as indicated in the general sausage-making directions on pages 4-5, tying links for 10 to 30 inches long, depending upon your preference. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackly. If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours. To store, refrigerate for up to 3 days, or freeze for longer keeping. TO COOK: Place one or more sausages in a large skillet with water to come halfway up them. Bring to a simmer and cook for about 8 minutes, then turn and cook for about 8 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polish Noodle Casserole Categories: Pasta, Polish Servings: 6 1/2 lb Cooked and drained noodles, 2/3 c Sour cream, 2/3 c Cottage cheese, 2 tb Minced onion, 2 tb Salt, 1/2 ts Powdered mustard, and 1/4 ts White ground pepper. INSTRUCTIONS Place: Cooked and drained noodles in a buttered 1 quart casserole dish. Mix: Sour cream, cottage cheese, minced onion, salt, powdered mustard, and white ground pepper. Mix the above with the noodles in the casserole dish. Bake in a preheated 350 F. oven for 25 minutes. (The noodles on top should begin to brown.) To be a bit more fancy, when the 25 minutes is over, pull the casserole out of the oven, smear it with a bit of butter, and allow it to cook another 5 to 10 minutes. To be even more fancy, sprinkle some paremesan cheese on top of the butter before putting the casserrole back into the oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polish Reuben Casserole Categories: Pork, Casserole, Polish Servings: 6 21 1/2 oz Condensed cream of mushroom -soup 1 1/3 c Milk 1/2 c Chopped onion 1 tb Prepared mustard 32 oz Sauerkraut, rinsed and -drained 8 oz Uncooked medium-width -noodles 1 1/2 lb Polish sausage, fully -cooked, cut into 1/2 inch -pieces 2 c Shredded Swiss cheese 3/4 c Whole wheat bread crumbs 2 tb Butter, melted Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired. Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polish Stew Categories: Soups, Polish Servings: 8 1 lb Polish sausage, 1/2" pieces 3 tb Oil 1 1/2 lb Beef, cubed 2 Onions, sliced 2 c Mushrooms, sliced 1 lb Sauerkraut, canned 1 c White wine 8 oz Tomato sauce 2 ts Soy sauce 1 ts Caraway seeds 1/4 ts Vegetable seasoning Saute sausage 15 minutes; remove to casserole. Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole. Saute onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2 hours. Stir casserole every 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pollo Alla Diavola (Chicken Devil's Style) Categories: Chicken, Italian Servings: 4 2 1/2 lb Chicken, halved 1/2 c Olive oil 3 Dried red chilies, stemmed - and seeded 2 Lemons Freshly ground pepper Salt On a stove burner, heat the olive oil in a small pan over medium heat. Add the chili pods and saute them until they are a deep, dark brown. Turn off the heat and cool the olive oil and throw away the browned chilies. (the alternative is to add Tabasco sauce to the oil to make it hot without cooking it) Crack the leg and wing joints of the chickens loose and spread them out, skin side up on a board or clean counter. Pound the chickens will with a meat mallet to flatten them out. Add the juice of 1 of the lemons to the seasoned olive oil along with 3 or 4 twists of pepper. Put the chicken halves in a big bowl, pour the seasoned olive oil over them and turn the peices over and over to coat them well. Let the chicken stand for 1 - 2 hours, turning the halves from time to time. Start your charcoal grill. When your grill is heaped high with hot coals, put the marinated chicken halves on to cook, skin side down. Sprinkle the chicken with salt and a little more pepper, grill thoroughly, turning and basting with the remaining marinade. The chicken is done when it is tender and has a dark brown crust all over (some spots may well be charred) You can use the broiler in your oven, but an oven broiler never seems to get hot enough. If you want to try, preheat the broiler, put the chicken as close to the flame or coil as possible and broil it, turning it frequently and basting it often. Serve chicken hot with lemon wedges. From Time Life - The Good Cook ~ Poultry MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pollo Alla Cleopatra (Chicken Breasts with Capers) Categories: Italian, Chicken Servings: 4 4 Chicken breasts, skinned and -de-boned 2 tb Flour 2 tb Oil 2 tb Butter 4 Green onions 1 tb Chopped tarragon (or 1 tsp -dry) 1 tb Chopped capers 4 oz Stock, chicken or beef 4 oz White wine 2 oz Brandy 6 oz Heavy cream Salt & pepper 1 tb Chopped parsley Servings: 4 Notes: "I name this recipe for the beautiful and fascinating Cleopatra. I would have liked to serve this dish to her as she sailed down the Nile on her barge to "caper" with Anthony." DIRECTIONS: Heat the oil and butter in a large frypan. Dredge the chicken in the flour and saute for 3 minutes on each side. Add the green onions, tarragon, capers and cook for 5 more minutes. Pour in the wine, stock, brandy and cream and simmer for 5 minutes. Season with salt and pepper. Serve over rice or pasta with chopped parsley on top. (My notes: after adding & cooking the green onions, etc, remove the chicken from the pan. Add the brandy first, and simmer until reduced by about half. Then add the wine and beef stock and reduce slightly. Add the cream and return the chicken to the pan- simmering 5 minutes as above.) Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino ISBN # 0-920197-01-9 From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polpo Con Salsa - Octopus with Tomato Sauce Categories: Octopus, Italian, Sauces, Salsa Servings: 6 800 Gm octopus 2 Cloves garlic 4 tb Olive oil 125 ml Dry sherry 1 lg Can Italian peeled tomatoes salt and pepper to taste This ultra-simple Italian recipe can be served over rice or pasta. Any size of octopus will do. Clean 600-800 g octopus and cut it into chunks. Keep the ink sac if you want to add the ink to the sauce for a richer flavour. Brown 2 cloves of finely chopped garlic in 4 tablespoons of olive oil, then add the octopus. Cover and cook over a low heat for 10 minutes. Add 125 mL dry sherry and the contents of a large can of Italian peeled tomatoes. Break up the tomatoes, add the contents of the ink sac if using and salt and pepper to taste. Cover and cook gently for about an hour, or until tender, stirring from time to time. From Meryl Constance' column in the Sydney Morning Herald, "Raw Materials". 3/2/93. Courtesy, Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polvo Frito - Fried Octopus Categories: Octopus, Portuguese Servings: 6 1 kg Octopus 3 Eggs beaten 1/4 c Milk salt and pepper to taste finely chopped parsley olive oil A friend born in Portugal supplied this simple and excellent example of Portuguese home-cooking. Precook 1 kg of octopus, drain and cool Cut it up into generous chunks. Beat 3 eggs, with a little milk salt and pepper to taste, and half a bunch of very finely chopped parsley. Coat the octopus pieces in the egg mixture and shallow fry in a little olive oil, turning them until are golden. Serve. From Meryl Constance' column in the Sydney Morning Herald, "Raw Materials". 3/2/93. Courtesy, Mark Herron. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Poor Knights of Windsor Categories: British, Desserts Servings: 4 2 c Raspberries 3 tb Confectioners' sugar 1 c Heavy cream 1/2 c Sherry 3 Egg yolks; lightly beaten 6 sl Bread; up to 8 -crusts remove, cut in -triangles 3 oz Butter; 6 Tbsp 1 ts Cinnamon "I have never found out the origin of this recipe or where its name comes from. However, it is particularly pleasant because of the contrast between the hot toasted bread (which is similar to the French toast) and the cold raspberries and cream." Sprinkle the raspberries with confectioner's sugar, crush them gently with a fork and set aside. Whip the cream until it is stiff. Place the sherry in one bowl and the lightly beaten egg yolks in another. Dip the bread slices first in the sherry and then in the egg yolks. Melt the butter in a frying pan and when it is hot, fry the bread on both sides until it is golden brown. Transfer the slices to a warm dish and sprinkle each side with a little cinnamon. Place a few of the raspberries on each slice of the toasted bread and cover with a dollop of cream. SERVES: 4-6 SOURCE: _Great British Cooking: A Well Kept Secret_ posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Poppy-Seed Candy Categories: Jewish, Candies Servings: 6 1 lb Poppy seeds 2 c Honey 1/2 c Sugar 2 c Chopped nuts 1/2 ts Powdered ginger Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle. Cook together the honey and sugar until syrupy. Stir in the poppy seeds and cook until the mixture is thick, about 20 minutes. Stir frequently. (Drop a little on a wet surface; if it doesn't run, it is thick enough.) Stir in the nuts and ginger. Moisten hands; pat out mixture onot wet board to thickness of about 1/2 inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp knife. When knife sticks, dip into hot water. Cool completely and lift from board with a spatula. From: The Art of Jewish Cooking, by Jennie Grossinger Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pork Braised With Celery Avgolemono Categories: Greek, Meats, Main dish Servings: 4 Karen Mintzias 3 lb Lean shoulder or leg of pork 4 tb Butter or margarine 1 Onion; finely chopped Salt & freshly ground pepper 3 c Hot water (approximately) 1 Bunch celery 2 tb Flour 2 Egg yolks 1 1/2 Lemons (juice only) Parsley or celery leaves Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes (the fat and skin may be left on during the cooking and removed later). Melt 2 tablespoons of the butter in a heavy pan or Dutch oven. Add the onion and cook until soft and transparent, then add the pork and cook, stirring, over medium heat until the raw meat color disappears. Season with salt and pepper, add hot water to cover, then cover and simmer gently (or bake in a 325 F oven) for 30 to 35 minutes, or until almost tender. (The timing is important because the celery is to be added and cooked with the pork only until both are tender but not overcooked.) Meanwhile, prepare the celery. Wash the stalks and scrape the heavy ones slightly. Cut each stalk once lengthwise (if large) and then across into 1-1/2 inch slices. (Use the leaves as well, if desired, but a few might be saved for a garnish or an accompanying salad.) Add the celery to pork and continue simmering 25 minutes until both are tender. Using a slotted spoon, remove the pork and celery and place in a serving dish, first removing and discarding the fat from the meat. Keep warm. Skim the fat from the cooking liquid, then add water or boil down rapidly to make to make 1-1/2 cups. Keep hot while you prepare the avgolemono. To prepare the avgolemono, heat the remaining 2 tablespoons butter in a pan. Stir in the flour, and after cooking over low heat for 1 minute, gradually add 2 cups of the hot cooking liquid from the meat. Stir until the sauce comes to a boil. Meanwhile, in a small bowl, beat the two remaining egg yolks and add the lemon juice, droplet by droplet, beating all the while. Beat a little of the thickened cooking liquid into the yolk mixture, then add the yolks to the pan of hot liquid. Mix well and cook over low heat until thickened. Pour the hot sauce over the pork and celery, garnish with parsley or celery leaves and serve warm. Note: Celeriac may be substituted for the celery. Use 2-1/2 pounds of celeriac, and peel, quarter, and cut it into 1/2 inch slices before adding it to the pork. A little scraped, diced carrot may be added with the celery. 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: Pork Chops in Onion Sauce Categories: Pork, German Servings: 4 4 Pork Chops 1/2 ts Salt 1/4 ts Pepper 1 1/2 tb Unbleached Flour 1 1/2 tb Vegetable Oil 4 sm Onions * 1/2 c Beer 1/2 c Beef Broth, Hot 1 ts Cornstarch * Onions are to be thinly sliced. ~------------------------------------------------------------------------ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatos. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pork Collioure Stew Categories: Pork, Soups, French Servings: 8 4 lb Pork shoulder - trimmed of fat, - cut into 1-in cubes 1/2 tb Salt 1/2 ts Ground black pepper 1/4 c Vegetable oil 1 md Onion - peeled and roughly chopped 2 tb Flour 2 c Dry white wine 1/4 c Tarragon vinegar 2 tb Grated horseradish 2 tb Grainy mustard 1/2 c Fresh lemon juice 4 c All-purpose broth -OR low-sodium chicken broth 2 Bay leaves 4 Sprigs fresh thyme; -=OR=- 1/2 ts -Dried thyme 1/2 c Whipping cream 3 md Parsnips; peeled - and cut into 1-in rounds PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with desired salt and pepper. Heat the oil in a Dutch oven over medium-high heat on top of the stove. Add the pork, without crowding, and brown well on all sides. You may have to perform this operation in batches. Remove the pieces to a plate as they are brown. Pour off all but about 2 tablespoons fat. Reduce heat to low and replace the pot on the stove. Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan. Add the flour and cook another minute, stirring. Add the wine, vinegar and broth and bring to a boil. Return the pork to the pot with any juices on the plate and add bay leaves and thyme. Cover tightly and transfer the pot to the oven. Cook for 1 1/4 hours, or until meat is barely tender. Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside. Strain the sauce through a fine sieve into a container and discard onions and herbs. Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked. Remove from oven and serve with boiled potatoes or buttered noodles. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pork Hocks (Schweinshaxe) Categories: Pork, German Servings: 2 1 sm Leek 1 Celery stalk 1 Carrot 1 Onion 2 Meaty pork hocks Salt Black pepper corns 2 tb Cooking fat =OR= -vegetable shortening. pn Cumin, if desired Beer or water Wash and dice the leek, celery, carrot, and onion. Cook pork hocks, diced vegetables, salt and peppercorns in water to cover 2 to 3 hours or until tender. Avoid overcooking. Remove from water; drain well reserving vegetables and cooking liquid. Preheat oven to 425F (220C). Melt fat or shortening in an enamel-lined, cast-iron pan. Add drained pork hocks, cooked vegetables and a small amount of cooking liquid. Bake 30 minutes. Moisten meat frequently with more cooking liquid. Before meat is fully cooked, sprinkle with beer or water in which a good amount of salt has been dissolved. Add cumin to increase flavor, if desired. Serve with potato or white bread dumplings or sauerkraut salad. Note: In Bavaria, the juices and cooking liquid are strained and served as an accompanying sauce. The Best of German Cooking by Edda Meyer-Berkhout MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pork Souvlakia Categories: Greek, Meats Servings: 1 Karen Mintzias Lean pork cubes, 1" x 1/2"ea Cane skewers Salt, pepper, lemon, oregano MMMMM--------------------IN ADDITION, FOR METHOD 2------------------------- Lemon juice Olive oil Garlic; crushed Dry white wine Fresh tomato wedges Onion slices Tzatziki recipe Fresh pita or french bread Thread the pork lengthwise on 8" round or flat cane (bamboo) skewers. Grill over hot coals or griddle until thoroughly cooked, then sprinkle with salt and pepper and dip quickly into lemon juice. Crush oregano over the meat. Source: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New York. Method 2: Our family makes up a marinade of lemon juice and good quality olive oil, oregano and/or thyme, pepper, crushed garlic & maybe a little dry white wine. Marinate the pork overnight, then grill til just cooked, not dry. Eat as is, straight from the skewers, or remove meat and serve in pita bread pockets, with tomato wedges, onion slices, and Tzatziki, passing salt and additional freshly ground black pepper. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Portokalia se Mavrothaphne - Oranges in Red Wine Categories: Desserts, Fruits Servings: 6 Karen Mintzias 8 Navel oranges 1/2 c Sugar 2 c Mavrodaphne or ruby port 1 Bay leaf 1 Clove Remove the zest of 2 of the oranges with a zester; or pare finely with a vegetable peeler, then cut into thin julienne strips. With a very sharp knife, cut off the skin and outside membrane of all the oranges, so you have glistening orbs of golden pulp. Do this over a bowl to catch escaping juice. Choose a saucepan just large enough to hold 2 oranges at a time and put in the escaped juice and remaining ingredients. Dissolve the sugar and simmer for 5 minutes. Submerge 2 oranges at a time and cook just long enough to warm them through - about 3 minutes. If they bob up, place a small weighted saucer over them. Remove to a serving dish and continue with the next pair until finished. Boil to reduce the syrup by half, drizzle over the oranges, and chill. 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: Portugal: Piri-Piri Sauce Categories: Sauces, Portuguese Servings: 4 1 1/4 c Olive oil 8 Chilli peppers with Tops removed 1 Bay leaf 1 Small piece lemon rind Pour the oil into a small, screw-top jar and add the chilli peppers, bay leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm place for at least 24 hours before use. It will keep at room temperature indefinitely. Ready made piri-piri can be bought by the portuguese, who use it a good deal as a spicy condiment on pasta, fish or meat and also to flavour stews. From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael Bateman, Caroline Conran & Oliver Gillie. Published in 1981 by Houghton Mifflin Company. Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Portugal: Fish Stew (Caldeirada De Peixe) Categories: Fish, Soups, Portuguese Servings: 4 1/2 lb Fish; whatever available or - shellfish 2 pn Salt 4 tb Olive oil 2 Onions; chopped 8 Tomatoes; peeled & chopped 1 Green pepper; seeded & - chopped 4 lg Cloves garlic; crushed 1 pn Nutmeg 1/2 ts Ground allspice 3 ts Piri-piri sauce - see recipe 1 sm Glass dry white wine 1 Handful coriander leaves; - chopped 4 Slices of bread with the - crusts cut off This is a real fisherman's stew, dependent on whatever the boats have brought in. The spices and hervs give the dish its special Portuguese identity. Clean the fish and cut into fairly small pieces, removing as many bones as possible. Sprinkle the salt over the fish and leave while you make the following sauce. Heat 2-3 Tbsp of the oil in a saucepan and stir in the onions, tomatoes and pepper. Cook gently until they start to soften, then put in the garlic, nutmeg, allspice and piri-piri sauce. Add the wine and a little water. Cook for about 5 minutes, stirring frequently, then remove from the heat. Lightly oil the bottom of a shallow, ovenproff dish (preferably earthenware). Put in a layer of fish followed by a layer of sauce and sprinkle with coriander. Continue with these layers until the ingredients are used up. Cover the top of with the bread and sprikle well with the remaining oil or dot with a little butter. Cook in a pre-heated oven at 350 degrees F. for about 30 minutes or until the fish is tender. Serve with boiled or sliced and fried potatoes, bread and a slad to make a substantial main meal. If you cannot obtain coriander leaves, you can use fresh parsley instead, but this will alter the flavour of the dish. From "THE WORLD'S BEST FOOD FOR HEALTH AND LONG LIFE" by Michael Bateman, Caroline Conran & Oliver Gillie. Published in 1981 by Houghton Mifflin Company. Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Portuguese Roast Turkey Categories: Portuguese, Poultry Servings: 10 1 (10-lb) fresh turkey 2 lb Coarse (kosher) salt 1/4 lb Unsalted butter 3 tb Olive oil 2 lg Garlic cloves - peeled and minced 1 lb French or Italian bread 1/2 ts Salt 1/2 ts Freshly ground black pepper 3 1/2 c Chicken stock 2 lg Egg yolks REMOVE THE GIBLETS from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours. TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp. Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid. Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve. Preheat oven to 400F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It's slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides. With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird. Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven. Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Portuguese Biscuits Categories: Breads, Portuguese Servings: 36 1/4 c Butter 1 1/4 c Sugar 3 Eggs 3 1/2 c Flour 3 ts Baking Powder 1 ts Salt Cream butter and sugar until light and fluffy. Cream the eggs one at a time. Add flour, baking powder and salt; 2 tablespoons at a time until all used up. Doush should be quite stiff, make walnut sized balls and roll into a 6 inch rope the size of a pencil. Make a ring on a lightly greased baking sheet, sealing the edges together. Bake in a preheated 350oF oven 20-25 minutes until light brown. Makes 2/-3 dozen. Source: "The Yankee Kitchen" 03-30-93 (#5) [Louise] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Portuguese Sauce Categories: Portuguese, Sauces Servings: 2 1/2 c Chili suace 1/2 c Catsup 1/2 c Tomato juice 1/4 c Chopped dill pickles 1/4 c Chopped celery 2 ts Capers 3 tb Chopped onions 2 Cloves garlic 2 tb Stuffed green olives, -chopped 1/2 ts Tabasco sauce 2 tb Worchestershire sauce 1 ts Seasoned instant tenderizer FROM: Cita Bonds of Concord, California This comes from my Dad's oldest sister. Combine all ingredients in a blender. Blend on highest speed for about 5 minutes. Makes about 2 cups. [ Cita Bonds of Concord, CA] *>* this comes from the bottom of the files of Shelley Rodgers <=- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Portuguese Soup Categories: Soups, Portuguese Servings: 8 6 c Chicken stock - OR canned -broth 1 lb Kielbasa - smoked, diced (or -Linguica) 1 lb Potatoes - boiling type, -peeled, diced 1 cn Kidney beans - drained -(5-1/4 oz. can) 1 cn Tomatoes - diced (14-1/2 oz. -can) 1/2 Head cabbage - green, -medium, coarsely chopped 1 Med. onion - chopped 1 lg Carrot - diced 1/2 Bell pepper - green, diced 3 Clove garlic - minced I saw this in Bon Appetit yesterday and decided to keep it. I'll bet a dollar to a doughnut that the recipe originally called for Linguica, but was changed to kielbasa for the masses. If you can't find smoked Linguica or Kielbasa, Andouille would also be a good substitute. I hope to try this when it gets cooler (like October -- grin)! Hope it appeals to you, too. Number of Servings: 8 Combine all ingredients in large pot. Bring to boil, stirring occasionally. Reduce heat; simmer until thick, stirring occasionally, about 2 hours. Season with pepper. (Can be prepared 2 days ahead; refrigerate. Rewarm before serving.) Recipe from Benton's Restaurant, Florence, South Carolina. Courtesy of Bon Appetit, July, 1991. Posted by Shelley Rodgers. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Portuguese Soup Categories: Soups, Portuguese Servings: 2 2 White onion, chopped 6 Cloves garlic, chopped 6 tb Oil (olive oil is best, but -Wesson will work) 1 lb Garlic-flavored, smoked pork -sausage, cut into -bite-sized Pieces (Elgin sausage is -best) 10 c Beef stock (fresh or canned -- you can use bouillon -cubes if you Must, but don't tell me -about it!!!) 1 lg Can (I believe they call it -a #303 can) kidney beans, -with liquid 1 Head green cabbage, cored -and chopped into bite-sized -pieces 12 sm New potatoes, scrubbed and -quartered (get pretty ones -because They're better if you leave -the skins on) 1/4 To 1/2 cup plain white or -balsamic vinegar (less to -taste) 16 oz Bottle ketchup (add more!) FROM: Judy Mccoy This is the recipe for the Portuguese Soup that they serve at The Inn at Brushy Creek in Round Rock (great place!). It's very hearty and good when it's cold outside, but it makes about 2 gallons, so make it when you're having friends over. I don't recommend freezing it because the potatoes get mushy, but you can cut the recipe in half, or quarters, whatever, to suit your needs. Salt and pepper to taste Pour oil into LARGE, HUMONGOUS, GIGANTIC stock or stew pot and saute onions and garlic in it, just until soft and transparent. Add sausage chunks and brown slightly. Add beef stock and all other ingredients. Bring to a boil, stirring often to keep the bottom of the pan from burning. Reduce heat, simmer for 35 to 45 minutes or longer, stirring occasionally. Correct seasonings to taste. The recipe SAYS that it yields one gallon, but it's really much more. The hardest part of this recipe is the chopping. You should cut up everything ahead of time (potatoes, sausage, cabbage, onions, garlic), so you can just dump it all into the pot when you're ready. After that, you're home free. This tastes great with garlic bread, homemade biscuits, or beer bread. Posted by Shelley Rodgers. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pot Au Feu Categories: Beef, Crockpot, French Servings: 6 2 lb Boneless rump roast stuck -wilh whole cloves 2 Peeled onions, halved 2 Scraped parsnips 1 lb Pork lenderloin, (oplional) 2 Stalks celery, cut in 2-inch -pieces 2 Or 3 chicken breasts 10 oz Beef bouillon 1/2 lb Polish sausage, cut up, -browned and drained 3 Carrots, scraped and cut in 3 Inch pieces Salt to taste Herb Bouquet * * wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, 1/2 leaspoon thyme, 4 garlic cloves. ** Alternate pieces of meat in CROCK-POT with sausage on top; add vegetables on sides to fill up. Put herbs wrapped in cheesecloth or in strainer in the approximate center. Pour in bouillon. Cover and cook on Low 8 to 10 hours. Serve with cooked carrots, leeks, turnips, onions and potatoes. From Rival Crock-Pot cookbook, date unknown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potage St. Germain Categories: Soups, French Servings: 8 1 1/2 lb Dried peas, soaked 3 qt Chicken broth 4 tb Butter 4 Carrots, peeled and grated 2 Onions, grated 1 Large leek, chopped fine 5 Lettuce leaves, diced 2 ts Sugar 1/2 ts Salt 2 c Fresh green peas, cooked 3/4 c Cream 3/4 c Milk 1 tb Butter Sour cream or sherry (opt) Place drained, dried peas in soup kettle. Add chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture into soup; add sugar and salt. Simmer until split peas are tender, about 2 hours. Put fresh peas through a sieve. Force soup mixture through a sieve, also. Return this combined mixture to the kettle. Stir in cream and milk. Heat just to boiling; stirring occassionally to prevent scorching. Just before serving, add butter. Garnish with a dollop of sour cream, a dash of sherry, or both. Elegant! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato and Rice Soup (Patata E Risi) Categories: Italian, Soups Servings: 8 3 md Carrots 2 md Boiling potatoes 1/4 lb Parmesan cheese 6 tb Olive oil 2 tb Tomato paste 2 md Celery stalks 3 qt Basic Broth (or canned -chicken broth) 2 Bay leaves 1 c Arborio rice (or long-grain -rice) (7 oz) Salt Freshly-ground black pepper PREPARATION: Peel and coarsely shred the carrots. Peel and cut the potatoes into 1/2-inch dice. Grate the cheese (1 cup). COOKING: Heat the oil in a 6-quart soup kettle. Add the potatoes and saute until lightly browned, about 5 minutes. Add carrots and tomato paste and cook until carrots soften, about 3 minutes. Cut celery stalks in half and add to the kettle along with the broth and bay leaves. Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally. Add rice and simmer until tender, 18 to 20 minutes longer. Discard celery and bay leaves. Season with salt, if necessary. SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and cheese. Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Dumplings Categories: German, Potatoes Servings: 4 8 md Potatoes 3 Egg Yolks, Beaten 3 tb Corn Starch 1 c Bread Crumbs 1/2 ts Pepper 1 1/2 ts Salt Flour Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes. Source: Cooking German Style MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Farls (Irish) Categories: Breads, Appetizers, Potatoes, Irish Servings: 8 1 1/4 lb Potatoes 2 tb Butter, Melted 1 c Flour, All-Purpose 1/2 ts Salt 4 ts Vegetable Oil Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Filling (For Meats) Categories: Penn-dutch, Stuffing, Potatoes Servings: 1 2 c Hot Mashed Potatoes 1 tb Parsley, Minced 1 Egg, Well Beaten 2 tb Butter, Melted 1 Onion, Minced 1 ts Salt 1/2 ts Poultry Seasoning 1 qt Bread, Stale, Cubed 1/2 c Celery, Diced 1 pn Pepper Mix together the potatoes and egg. Soak the bread in cold water and squeeze dry. Add to the potato mixture, stir in the other ingredients, and mix well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Gnocchi Categories: Italian, Potatoes Servings: 8 3 lb Boiling potatoes; -=OR=- 5 1/2 c -Mashed potatoes 3/4 c Flour (or more) 5 Egg yolks 1/8 ts Nutmeg 1 ts Salt; or as desired White pepper; to taste 1/3 c Olive oil USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft. Or cook them in a microwave according to oven directions or bake in a conventional oven. Drain boiled potatoes. Peel potatoes when they are cool enough to handle and puree them through a food mill or potato ricer while still warm. Do not use a blender or food processor for this because it excites the gluten in the potato and makes a sticky mess. If using leftover mashed potatoes, place in a small pot and heat them until they are warm. Transfer potatoes to a mixing bowl, add the yolks and mix. Add nutmeg, salt, pepper and 3/4 cup of flour. Knead together and add the remainder of the flour if necessary, bit by bit, kneading until a slightly sticky consistency is attained. Lightly dust a work surface with flour. Form the dough into sausage-like rolls about the thickness of your thumb. Cut into pieces about 1-inch in length. Using a fork, flatten the pieces so that the tines leave an imprint in the gnocchi. Keep a glass of water nearby to clean the fork. Meanwhile, fill a 3-quart pot with salted water and bring to a boil. Reduce heat so that the water is boiling at a gentle roll. Drop the gnocchi into the boiling water, about 16 at a time. They will sink to the bottom but will rise to the surface after a minute or so. Continue to cook for another 15 seconds. Immediately remove with a slotted spoon to a colander. Sprinkle with a little olive oil, mix gently and transfer to a heated platter. Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished as a side accompaniment to roast meat or poultry. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Kugel Categories: Lithuanian, Potatoes Servings: 6 9 Potatoes, grated 1 Egg, beaten 4 sl Bacon 2 tb (heaping) sour cream 1/2 Onion, chopped 1 ds Salt 1 c Milk, boiled 1 ds Pepper Put potatoes into colander and press out juices. Cook bacon and keep the fat. (Vegetarians omit meat.) Combine potatoes, bacon, onion and hot bacon fat, and pour into a 9 x 13-inch baking dish. Pour milk over top. Pour on egg and sour cream. Salt and pepper to taste. Bake at 350 F for 1 hour or until light brown on top. Serve immediately or let flavors blend overnight. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Kugel Categories: Jewish, Potatoes Servings: 6 3 Eggs 3 c Potatoes, grated, raw 1/2 c Flour 1/2 ts Baking powder 1 1/2 ts Salt 1 ds Pepper 1 Onion, grated (opt) Drain the potatoes. beat the eggs until they are thick, and stir in the drained potatoes and all the other ingredients. turn the batter into a well-greased 1 1/2 quart casserole or baking dish. bake the kugel, uncovered in a 350F oven for about 1 hour. Variation: this may be baked in individual muffin tins, instead of one large kugel. Note: for passover, substitute matzah meal for the flour and potato starch for the baking powder. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Pancake Bread (Lompe) Categories: Breads, Pancakes, Norwegian, Scandinavia Servings: 10 2 lb (6 medium sized) old -potatoes (the older, the -better) 1 tb Salt 1/4 lb (1 cup) flour This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve. You will need a griddle or a heavy frying pan, or best of all, a 'takke'. Boil the potatoes in their skins. Peel them as soon as they are cool enough to handle and immediately mash them with the salt. Speed makes light pancakes. Mix with the flour into a dough. (Less or more flour may be needed - potatoes are very variable. The less flour you use, the better.) Form into a long sausage and chop of lengths. Roll these pieces out into pancakes about 1/8 inch thick. Bake the 'lompe' on a hot iron surface. Yield: Makes 10 to 12 small pancakes Time: 1 hour 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: Potato Pancakes German Style Categories: Pancakes, German, Potatoes Servings: 4 2 lg Potatoes * 3 c Water 1 ts Lemon Juice 1 Potato, boiled, mashed 1 lg Egg, Beaten 2 tb Milk 1/2 ts Salt Vegetable Oil As Needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ~------------------------------------------------------------------------ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Pancakes,latkes Categories: Pancakes, Jewish, Potatoes Servings: 100 MMMMM---------------------KOSHER GOURMET COOKBOOK-------------------------- 4 Very large potatoes 1 Egg 1 tb Salt 1 ds Pepper 1 tb Flour 2 ts Grated onion 1/2 ts Baking powder Peel and grate potatoes. Drain off half the liquid. Add: egg, salt, pepper, flour, grated onion and baking powder. Mix very well. Drop by teaspoon into very hot oil (475 deg,) in skillet. Brown well on both sides. May be frozen by placing pancakes between layers of aluminum foil. When ready to serve, reheat uncovered, in 450 deg. oven until crispy. Serve with apple sauce. This method will give you 100 2" diameter pancakes.If you use a much larger spoon, cup, etc, you will of course get larger pancakes, less cooking and still the same delicious taste.... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Salad with Beer Dressing Categories: Salads, Vegetables, German, Potatoes, Tabasco 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 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: Potato Skin Soup Categories: Soups, Vegetables, German Servings: 6 1 Onion, chopped 4 tb Butter 4 c Stock made from chicken or -beef bones or bouillon Cubes Light cream if necessary Parsley or chives to garnish * Wash the potatoes -carefully and peel, not too -thinly. Put the peeled potatoes in -cold water and reserve for Other uses. The peelings from 2 pounds of potatoes * Cook the chopped onion and potato skins in the butter until they are tender. Add the stock; bring to a boil. Remove the soup from the stove and blend on high speed. Reheat, adding light cream if it is too thick. Serve sprinkled with parsley or chives. On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives. Serves four. [THE EVENING SUN: October 31, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup Categories: Soups, Swiss Servings: 6 1 kg Potatoes 1 Onion 2 tb Butter 1 Celery root 2 Carrots 2 Leeks 1 1/2 l Stock 4 tb Single cream Fresh marjoram, parsley Salt, pepper, nutmeg Wash the potatoes and cut them into small pieces. Prepare the vegetables and cut them up as well. Sweat the chopped onion in the butter until light yellow, add the potato and vegetable pieces and cook for a few minutes. Add the stock and cook for about half an hour. Strain the soup through a sieve. Add the cream, marjoram and parsley. Season with salt, pepper and nutmeg and simmer for another 10 minutes. Optionally serve with cheese or croutons. Posted by Alex Comerford. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup Categories: Soups, German, Potatoes Servings: 4 2 md Potatoes 1 md Onion 4 Celery & Leaves, Stalks 2 tb Vegetable Oil Boiling Water 1 sm Bay Leaf 1/2 ts Salt 2 tb Butter 2 c Milk * MMMMM-----------------------------GARNISH---------------------------------- Parsley, Chopped * Up to three cups of milk may be used. ~------------------------------------------------------------------------- Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Vegetable Latkes Categories: Potatoes, Microwave, Jewish Servings: 6 3 c Shredded potatoes 1 1/4 c Shredded zucchini 1 c Shredded carrots 1 md Onion, grated 3 Eggs, beaten 1/4 c Flour 1/4 ts Salt 1/4 ts Pepper 1/4 ts Dried rosemary Canola oil Squeeze shredded vegetables dry. Blend with remaining ingredients. Fry in minimum amount of oil, 2 tbs per cake. Serve with sour cream and/or applesauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potatosalata me Throumbes Categories: Greek, Salads, Vegetables Servings: 4 Karen Mintzias 2 lb Waxy potatoes Salt Freshly ground black pepper 1/2 lb Onions; thinly sliced 2 tb Wine vinegar 1/2 ts Sugar 5 oz Kalamatas or throúmbes - (Greek olives) 2 tb Capers 1/2 c Fruity olive oil 1 Garlic clove; minced 1/2 c Minced flat leaf Parsley Boil the potatoes in their skins in plenty of salted water until just tender. Run cold water over them, drain, and leave to cool enough to handle. To pickle the onions, place them in a saucepan just large enough to hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle with sugar. Cover the pan and bring to a boil. Stir, cover, and simmer for 1 minute. Shake the covered saucepan and put it aside for 5 minutes to steam. Peel and slice or roughly dice the potatoes and place in a serving bowl. Sprinkle with the olives, capers, and pickled onions - with their juice - olive oil, garlic and parsley. Toss and season to taste. Source: Recipe 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: Potetboller (Norwegian Potato Balls) Categories: Potatoes, Norwegian Servings: 4 1 c Boiling water 1 c Dry instant mashed potatoes 8 Canned anchovy fillets, -finely minced 1 tb Flour 1 tb Chopped parsley 1/2 ts Salt 1/2 ts Dry mustard 1/4 ts Pepper 1/8 ts Mace 1 Egg yolk 1 c Bread crumbs Oil for deep frying Add boiling water to instant mashed potatoes. Add finely minced anchovy fillets, flour, parsley, salt, mustard, pepper and mace; mix well. Form into walnut-sized balls, coat with beaten egg yolk, then bread crumbs, and deep fry in hot oil (375F) a few at a time until golden brown. 4 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potted Meat Categories: Penn-dutch, Beef Servings: 1 Meat Salt & Pepper Cayenne Mustard Butter, Melted Chop and pound to a paste any fragments of cooked ham, tongue, poultry, game or fish. With ham use a quarter part of fat. Remove all gristle and skin and pound until free from any fibre and reduced to a paste. Season highly with salt, pepper, cayenne, and made mustard, and moisten with a little melted butter (except ham, which has fat enough). Pack closely in small stone or earthen jars. Put jars in steamer and heat for one half hour. Then press the meat down again and cover with hot melted butter. This will keep some time and may be served in slices or used for sandwiches. Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauce Categories: Chicken, French Servings: 6 1 Free-range chicken (4 lb) 8 oz Small spring carrots 8 oz Small onions (pickling size) 8 oz Button mushrooms I oz butter 1 Long branch tarragon or 1 Sprig each thyme, rosemary, -parsley 1 Bay leaf Salt, black pepper 1/4 pt White burgundy 2 lg Egg yolks 1/2 pt Double cream Serves 6 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. Scrape the carrots and peel the onions. Wipe the mushrooms with a damp cloth and trim the stalks. Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven. S.C.] over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together. Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring. When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water. Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes. Beat the egg yolks into the cream and set aside. Remove the chicken from the pan to a heated serving dish, place the vegetables around it in small groups, cover with foil and keep hot. Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices. Bring to boiling point, remove the herbs, and draw the pan from the heat. Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick. Pour imme- diately over the chicken and serve without delay. The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice. 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: Pound Cake with Mascarpone Sauce Categories: Cakes, Desserts, Italian Servings: 10 5 Large Eggs, separated* 5 tb Granulated Sugar 18 oz (1 1/2 pkgs) Mascarpone, at - room temperature 2 tb Brandy (Cognac preferred) 1 Pound Cake (homemade or - store-bought) Fresh Strawberries or -Blackberries for garnish (* NOTE: The egg yolks in the sauce are uncooked.) **Torte Sabbiosa** 1. To make the sauce, beat the egg yolks and sugar together in a bowl with a mixer until light and lemon-colored. Beat the mascarpone into the egg-yolk mixture until well blended. Don't overmix, or sauce may separate. Beat in the 2 tablespoons of brandy. 2. In a separate bowl, whip the egg whites until they form stiff peaks. Fold egg whites into the Mascarpone mixture. Refrigerate until serving time. 3. To serve, cut the cake into 1 inch thick slices, place on a plate and spoon mascarpone sauce over it. Decorate each portion with fresh berries. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Power Falafel Categories: Breads, Sandwiches, Greek Servings: 4 1 cn Chick Peas, drained 4 Garlic Cloves, sliced 1 Egg 1/4 c Parsley, snipped 3 Green Onions, chopped 1/4 c Tahini (sesame paste) 1/4 c Dry Breadcrumbs 1 1/2 tb Cumin, ground 1 1/2 ts Basil, dried 1 1/2 ts Marjoram, dried 1 1/2 ts Thyme, dried 1 1/2 ts Turmeric 1/4 ts Black Pepper 1/4 ts Salt 1 tb Sunflower or Canola Oil 4 Whole Wheat Pitas Servings: 4 * Toppings: tahini sauce and chopped vegetables such as tomatoes, cucumbers, radishes and sprouts. In a food processor or food mill, combine the chick peas and garlic. Process until smooth. Add egg and process to mix. Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt. Shape mixture into 8 patties each about 1/4 inch thick. In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 - 7 minutes per side or until golden brown. Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above. To serve, cut pitas in halves. Tuck a patty or dollop of the baked mixture into each pita "pocket." Pass bowls of topping to complete sandwiches as desired. Serves 4. From The Gazette, 91/05/01. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prassa Me Domata (Leeks Stewed With Tomatoes) Categories: Greek, Vegetables, Vegetarian Servings: 4 Karen Mintzias 2 Bunches leeks 1 c Canned tomatoes or tom.juice 1 c Stock or broth 1 Onion; chopped 1 Celery stalk; chopped 1 sm Bunch parsley; chopped 1 pn Dried thyme or oregano 3 tb Butter or oil Salt & freshly ground pepper 2 tb Lemon juice Cut off the stem ends and green parts of leeks, then wash thoroughly and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes, then drain and discard the water. In a non-aluminum pan, combine with the tomatoes or tomato juice, stock or broth, onion, celery, parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and pepper. Simmer until tender (approximately 20 minutes), adding the lemon juice during the last 5 minutes. 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: Preserved Grape Vine Leaves Categories: Greek, How-to Servings: 1 Karen Mintzias Instructions: Pick leaves early in their growth period, that is early summer, when vines are covered with leaves. Choose leaves of medium light colour, not too young. If vines have been sprayed, wait for period recommended for general harvest by manufacturer of insecticide. When picking, snip off stem. Wash leaves and stack in piles of 24, with shiny side up. Roll up and tie with string. Bring 8 cups water to the boil with 1/4 cup salt. Drop in 4 bundles at a time, return to the boil and blanch for 3 minutes, turning rolls over to blanch evenly. Lift out and drain. Repeat with remaining rolls. Make a brine with 8 cups water boiled with 1 cup rock salt. Pack rolls upright into warm sterilized jars and pour hot brine over leaves. Remove air bubbles and seal when cold. Brine is sufficient for 20 bundles of leaves. Increase accordingly to quantity being preserved. 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: Pretzels Categories: Snacks, German Servings: 6 1 pk Yeast, Active, Dry 1 1/2 c Water, Warm, 110-120°F 1 ts Salt 1 tb Sugar 4 c Flour, Unbleached 1 lg Egg, Beaten Salt, Coarse Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425°F for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Princess Poopoalis Portuguese Soup Categories: Soups, Portuguese Servings: 6 2 Ham shanks 3 qt Water 2 Stalks celery 1 Garlic clove 12 oz Package portuguese -sausage, cut into 1/2 inch -pieces 1 Carrot cubed 1 lg Onion, cut in wedges 1 cn Stewed tomatoes 8 oz Tomato sauce 3 lg Potatoes, sliced 30 oz Kidney beans 1/2 Head cabbage, cut in wedges 1 ds Pepper and paprika Salt, if desired Simmer ham shanks in water 1-1/2 to 2 hours or until meat falls off bones. Remove bones. Add sausage. Simmer 20-30 minutes. Add carrots,onions, tomatoes and tomato sauce; cook until carrots are at parboil stage. Add potatoes, beans, cabbage and seasonings. Simmer until vegetables are done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prociutto and Pea Sauce Categories: Italian Servings: 4 1 c Heavy cream 6 Sun-dried tomatoes 1 tb Olive oil 1 Shallot, chopped 2 oz Prociutto, minced 1 c Green peas, fresh or frozen Salt to taste White pepper to taste 8 oz Penne or radiatore Grated Romano cheese Place cream in a small saucepan and cook until it thickens and reduces by 1/3, about 10 minutes. Soak sun-dried tomatoes in boiling water for 2 minutes, or until softened. Chop. In a skillet, heat olive oil and saute shallot 1 minute. Add prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and peas; cook 2 minutes. Season with salt and pepper. Cook pasta until almost al dente. Drain and return to pot. Stir in sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle lightly with cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prosciutto with Figs and Melon Categories: Italian Servings: 6 12 Fresh kadota figs 1 tb Thyme leaves, fresh, chopped 1/4 c Honey 1/2 c Warm water 12 Prosciutto Ham slices Very thin 1 Ripe melon (any kind) Take six of the figs & slice them into six even wedges. Dust wedges lightly with thyme. Thin honey with water & dip prosciutto slices in it. Cut prosciutto into 1/4-inch strips & use them to wrap up thyme-coated fig slices. Cut melon into thin slices. Just before serving, cut remaining figs into 6 wedges & arrange them on chilled salad plates with ham-wrapped figs & melon slices. Note: If good melon is not available, substitute fresh berries or other fruits. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Provencal Potatoes with Tomatoes Categories: Vegetables, French Servings: 2 2 tb Olive oil 1 ts Tomato paste 1 lg All-purpose potato; scrubbed - and cut into slices - 1/16-in thick 1 Plum tomato - cut into thin slices Salt Freshly ground black pepper 2 ts Parmesan cheese 1/2 ts Chopped flat-leaf parsley PREHEAT THE OVEN TO 400F. In a small bowl, whisk together the olive oil and tomato paste. Add the potato slices, tossing to cover evenly. In an 8-inch ovenproof skillet, layer the potatoes around the outside and in the center. Slide the tomato slices evenly between the sliced potato. Season lightly with salt and pepper, and heat the pan on top of the stove at medium-high heat until crackling noises are heard, about 1 1/2 minutes. Transfer the pan to the oven to bake until the slices are slightly crisp and the potato is tender when pierced with a knife, about 25 minutes. Remove, sprinkle on the Parmesan cheese and run the dish under the broiler just until the cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully. Remove and sprinkle on the parsley, and serve. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prune or Cheese Envelopes Categories: Danish, Cheese Servings: 6 1/2 Recipe Danish Pastry cheese filling or prune filling Roll out Danish pastry 1/8 inch thick. Cut into 4 inch squares. Put a teaspoon of cheese or prune filling in center of each square. Fold 2 opposite corners of dough over filling, overlapping them slightly. Pinch together so they won't open during baking. Place chilled pastries well apart on baking sheets. Brush all over with egg yolk mixed with cream. Place in preheated oven. Bake small pastries for 10 minutes. Reduce heat to 375 degrees. Continue to bake 10 to 15 minutes, or until pastries are golden brown. Immediately upon taking pastries from oven, brush with hot apricot glaze, then, if desired, brush very lightly with rum fondant. Apricot Glaze: 1 cup sieved apricot jam 2 to 4 Tbsp. cognac, kirsch, applejack, or any liqueur (optional) Heat Apricot jam in a saucepan until it is boiling. Stir in preferred flavoring. Use glaze while it is hot. From: The Art of Fine Baking Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Psari Spetsiotiko - Fish, Spetsai style Categories: Greek, Fish, Seafood Servings: 4 Karen Mintzias 2 lb Fish -(snapper, porgy, mullet, -OR any favorite), cleaned -and left whole or sliced -into steaks 1 Lemon; juiced Salt 1/3 c Olive oil 4 Ripe tomatoes -(fresh or canned) - peeled and chopped 1/4 c White wine - (more if necessary) 4 Garlic cloves; sliced 1/2 ts Granulated sugar Salt Freshly ground black pepper 1 c Chopped fresh parsley Bread crumbs Tomato juice, if necessary Wash and dry the fish (if using dried cod be sure it was soaked overnight), then sprinkle with salt and lemon juice, particulary inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (The amount of garlic may be reduced, but it *IS* the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat the procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 F) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (A golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wie or tomato juice if necessary; some sauce should remain around the fish. Serve hot. NOTE: This makes an excellent first course with dry white Demesticha or Samos wine. Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN: 0-517-27888-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pseftokeftedes Santorini Categories: Greek, Appetizers, Vegetarian, Vegan Servings: 36 Karen Mintzias 1 1/4 c Peeled, chopped plum tomato -(See Note) 1/2 c Finely chopped scallions 1 Garlic clove; finely chopped 1 tb Freshly chopped parsley 1/2 ts Oregano 1/4 ts Cinnamon 1 ts Fresh mint (heaping measure) Salt Freshly ground black pepper 1 c All-purpose flour 1 ts Double-acting baking powder Olive oil; for frying In a large bowl, combine tomatoes, scallions, garlic, herbs, and spices. Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter). In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp. Remove at once with a slotted spoon and drain on paper towels. Serve hot. Yield: about 3 dozen NOTE: In other islands, spinach or 'horta' (greens) are often used instead of tomatoes. Follow instructions above, using 1-1/2 cups boiled, well-drained, chopped spinach, or any other greens. 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: Puliszka - Polenta with Feta Cheese Categories: Hungarian Servings: 6 1 c Corn meal, polenta 2 c Water 4 oz Butter 4 oz Feta cheese 8 oz Sour cream 1 tb Dill, chopped Cook Polenta in slightly salted water. Add butter. Stir it well. When all water disappeared, add feta cheese and sour cream but do not stir to well, and do not cook it anymore. The cheese and the sour cream should not be blended in the polenta, but vaguely mixed in. Before serving heat it up in the oven, sprinkle freshly chopped dill on top. This is a delicious dish! You can also top it with fried onions: slice large purple or white onions in thin rings, fry them without anything in hot oil or butter until dark brown and crisp, drain it, salt it and sprinkle on the polenta. Shared by JANOS KORDA, Prodigy ID# DNPM90C. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpernickel Westfalen Style Categories: Breads, German Servings: 2 1500 g Flour, rye 750 g Sourdough 900 ml Water, 30°C/ 85°F 1 tb Salt 150 g Molasses Mix sourdough with a part of the flour and let rest for 5 min. Add water and the rest of the flour and knead well. Cover and let rest for 2 1/2 - 3 hours at a warm place. Add salt and molasses and kned well. Part in two halfes and give in oven-forms. Bake for 12 hours at 100 °C/ 212 °F. Let cool down for one day before cutting. "Wie man eyn teutsches Mannsbild bey Kraefften haelt." (Historic recipes) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Cake Categories: Cakes, Italian Servings: 1 1 lb Pumpkin; skin and seeds - removed 1/4 c Butter 3/4 c Flour 3 Eggs; separated 1 pk Yeast; dry 1 Lemon; zest only, grated 3/4 c Sugar 3 oz Almonds; blanched, very - finely chopped 2 oz Golden raisins; soaked - Torta di Zucca - In a saucepan, cook the pumpkin pulp and 2 tablespoons of the butter over low heat, stirring all the while. ( until pumpkin is tender). Remove the pan from the heat. Scrape the pumpkin into a blender and add the flour, egg yolks, yeast lemon zest, sugar and almonds. Blend thoroughly. Beat the eggwhites until stiff. Add the raisins and the eggwhites. Butter a 9 inch cake pan and sprinkle with flour. Spoon the batter into the pan and smooth the top. Bake in a preheated 350 degree F. oven for about 45 minutes, until a wooden skewer inserted in the center comes out dry. Turn out, leave to cool, and serve. This dessert is from the Emilia region, and may also be enriched by using crumbled amaretti biscuits instead of the bread crumbs. Source: The History of Italian Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Walnut Phyllo "snails" Categories: Greek, Appetizers, Side dish Servings: 20 Karen Mintzias 1 Pumpkin (4 to 4 1/2 lbs.) 1/2 c Granulated sugar 2 tb Ground cinnamon 1 c Chopped walnuts 1 lb Commercial phyllo sheets 1/2 c Olive oil or butter; melted Cut the pumpkin in half, remove and discard the seeds, the peel using a sharp knife. Grate the pumpkin on the medium holes of a cheese grater (there should be approximately 4 cups of finely grated pumpkin). Taste for flavor, adding more sugar if desired. Start to roll the "snails". Lay the phyllo flat and deep, covered with a damp towel except when rolling. Brush one filo sheet lightly with the oil and fold in half lengthwise. Spread a row of filling (about 3 to 4 tablespoons) across the length of one end of the filo to within an inch of each edge. Roll up to seal the filling, forming a long tube. Then, beginning at one end, curl up tightly into a "snail-like" coil and set on a baking sheet. Continue until all the filling has been used, keeping the rolls covered with waxed paper or plastic to avoid drying. Brush the rolls with oil or butter and bake in a 350 degree oven for 25 minutes or until puffy and crisp. Serve warm or cold with poultry or game dishes. 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: Putitza Categories: Desserts, Italian Servings: 1 MMMMM--------------------------FOR THE DOUGH------------------------------- 1 pk Active dry yeast 1 1/3 c Warm milk 3 3/4 c Flour 1/2 c Sugar 3 Eggs 6 tb Butter; melted 1 Lemon; grated peel only 1 pn Salt MMMMM-------------------------FOR THE FILLING------------------------------ 2 oz Golden raisins 2 tb Breadcrumbs 4 tb Butter 4 oz Walnut meats 1 oz Blanched almonds 1 oz Candied citron 1 oz Candied orange peel 2 oz Pine nuts 1 Lemon; grated peel only 1 Orange; grated peel only 2 Egg yolks 1 Egg white Granulated sugar One of Italy's very special Christmas and New Year's dishes is this rich nut-and-fruit pastry, sometimes spelled "Putitza" or "Putizza." DISSOLVE THE YEAST in 1/4 cup milk. Add 1/2 cup flour and knead into a soft ball. Cover this with a towel and let it rise in a warm place. When it has doubled in bulk, add it to a bowl containing the rest of the flour, the sugar, eggs, melted butter, pinch of salt and grated lemon peel. Mix in enough milk to make a supple dough; knead well. Cover with a towel and let rise until doubled in bulk. Put the raisins in a small bowl and cover with hot water; let soften, then drain. Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts, almonds and candied fruits. In a large bowl, mix together the raisins, pignoli, grated lemon and orange peel, chopped nuts and fruits, sauteed breadcrumbs and 1 egg yolk. Whip the egg white into soft peaks and fold it into the mixture. Preheat oven to 375F. Butter a baking sheet. Roll dough into a sheet 1/8-inch thick. Spread filling over it, leaving 1 inch clear at the edges. Roll it into a cylinder and coil it on the baking sheet like a snail shell. Beat the remaining egg yolk in a small bowl and paint the surface of the dough with it. Sprinkle it with sugar and bake 35 to 40 minutes, or until pastry is firm and golden brown. Makes 1 Loaf TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Puttanesca a la Andy's Colonial Tavern Categories: Sauces, Italian, Pasta Servings: 4 1/4 c Olive oil 3 Cloves garlic, minced 35 oz Peeled Italian plum tomatoes -seeded, drained & roughly -chopped 1 tb Capers, well rinsed 2/3 c Oil-cured black olives, -pitted and roughly chopped 1/2 ts Dried red pepper flakes 1 ts Dried basil 1 ts Dried oregano 1/8 ts Freshly ground black pepper Salt, to taste 1 lb Spaghetti 2 tb Minced fresh parsley leaves Heat the oil in a nonreactive large saucepan over medium heat. Add the garlic, stir, remove the pan from the heat, and allow the hot oil to turn the garlic pale gold, 5 to 10 minutes. Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to medium-low heat, and simmer for 10 minutes. Taste the sauce and add salt and pepper if needed. Reduce the heat to very low. Cook the spaghetti in plenty of well-salted, boiling water until al dente; drain. Toss the spaghetti with the sauce, sprinkle on the fresh parsley, and serve. From The New York Cookbook by Molly O'Neill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quaglie Al Forno Categories: Poultry, Italian Servings: 4 8 Quails, about 4 oz apiece 8 sl Blanched bacon -(or Italian-style pancetta) 3 tb Butter 3 Fresh or dried sage leaves Salt Freshly ground black pepper 1/3 c Dry white wine PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper towels. Lay a round of pancetta over breast and thighs of each bird and tie securely with string. Melt butter in an oven-proof casserole just large enough to hold quails. Add sage leaves and quails. Brown them over medium heat 3-to-4 minutes on each side. Sprinkle with salt and pepper, and pour on the wine. Set casserole in oven and bake 20-to-25 minutes, until tender, turning quails once after 10 minutes. Remove strings and serve in a heated dish. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Chicken Piccata Categories: Italian, Chicken Servings: 4 4 Boneless chicken breast -halves, skinned Salt and freshly ground -pepper 2 tb Butter 1 ts Vegetable oil 1/2 c Chicken broth 1/4 c Vermouth 2 tb Fresh lemon juice 1 tb Capers, drained, rinsed Lemon slices Pat chicken dry. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken and cook until springy to touch, 4 minutes per side. Remove from skillet; keep warm. Increase heat to high. Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove from heat. Mix in lemon juice and capers. Place chicken on plates and pour sauce over. Garnish chicken with lemon slices. 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Paella Categories: Chicken, Rice, Spanish Servings: 4 4 Servings 1/4 c Margarine or butter 1 1/3 c Instant rice (uncooked) 1/2 c Minced onion or 2 -tablespoons instant chopped -onion 1/3 c Minced green pepper 2 Cloves minced garlic or 1/4 -teaspoon garlic powder 8 oz Cans tomato sauce 7 oz Can minced clams (drained) 5 oz Can cooked chicken The Boy Scouts of America puts out an excellent book called Introduction to Family Camping. Nice color pictures and like that. In there are several nice recipes for outdoors persons. For example: Quick Paella Heat margarine in large skillet and lightly brown rice, onion, green pepper, and garlic. Add remaining ingredients along with 1-1/2 cups water, and mix well. Bring to a boil. Lower heat and simmer for 5 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Spaghetti with Meat Sauce Categories: Italian, Pasta, Poultry Servings: 4 1 lb Raw Ground Turkey 3 tb Minced Onion 1 c Water 1 1/2 ts Italian Seasoning 1/8 ts Salt 1/4 ts Garlic Powder 1 cn (6 Oz.) Tomato Paste 2 tb Grated Parmesan 2 c Hot Cooked Spaghetti Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Turkey & Onion; Cook Until Turkey Is Browned, Stirring To Crumble. Drain Well. Return To Skillet. Stir in Water & Italian Seasoning, Salt, Garlic Powder & Tomato Paste. Bring To A Boil. Reduce Heat & Simmer Uncovered 10 Min. OR Until Thickened, Stirring Occasionally. Serve Over Spaghetti; Sprinkle With Cheese. 334 Cal. Per 3/4 C. Sauce, 1/2 C. Spaghetti & 1 1/2 t. Cheese. (Fat 12.2, Chol. 74.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rabbit Cake (Hasen Kucka) Categories: Penn-dutch, Rabbit, Game Servings: 1 1 Rabbit 1 Potato Filling Recipe 1/2 c Broth ** 1 1/2 tb Flour Salt & Pepper ** "Use broth in which rabbit is cooked". The recipe didn't specify, but I assume that the rabbit is to be boiled. ~------------------------------------------------------------------------- Cook the rabbit until tender, separate meat from the bones and cut into small pieces. Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and continue until dish is filled. Bake at 350°F until brown (about 25 minutes). Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rabbit Hasenpfeffer. Categories: Rabbit, Game, German Servings: 6 1 Dressed Rabbit 2 ts Salt 2 To 3 cup vinegar 1/4 ts Pepper 2 To 3 cup water 1 ts Whole pickling spices 1/2 c Granulated sugar 1/2 ts Kitchen Bouquet 1 Sliced onion. Combine all ingredients (except the Rabbit) and pour over rabbit. Let stand in a cool place for 2 days. Remove rabbit and drain and dry. Roll in Flour, brown in hot fat. Gradually add 1 cup of solution. Cover and simmer until tender. Thicken remaining liquid for gravy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rafiola Kokokarion (Coconut Pastries W/ Glaceed Fruit) Categories: Greek, Desserts Servings: 20 Karen Mintzias 3 Potatoes 3 tb Granulated sugar 1 pn Salt 2 Egg yolks 4 c Finely shredded coconut 1 1/2 c Glaceed fruit Confectioners' sugar (Author's note): In a Cretan zacharoplasteion (sweet shop), we were so intrigued by these coconut pastries (among the newer breed) that I tried them at home. You can expect the potato pastry to be a bit difficult to manipulate, and you can also anticipate compliments on the results. Attractive and tasty, not excessively sweet. Boil the potatoes in their jackets until fork tender, then drain and remove the skins and all spots. Return the potatoes to the pan and dry over medium heat, shaking pan constantly. Push the potatoes through a mill or ricer, then combine in a large bowl with the sugar and salt. When somewhat cool, add the egg yolks and coconut and knead until smooth. Refrigerate for 2 hours. Remove the dough from the refrigerator and knead until smooth enough to roll. If sticky, dust lightly with flour. Roll out on a floured board to 1/4-inch thickness, then, using a glass with a 3-1/2-inch diameter, cut the pastry into rounds. Meanwhile, mince the glaceed fruit. Place 1 tablespoon on the center of each of the pastry rounds. Lift one side with a spatula and fold over the other half, forming a half-circle. Press the edges together and place on a baking sheet. Continue until all have been stuffed, then bake in a moderate oven (350 F) for 15 minutes, or until firm; the pastries will be white. Remove and cool for 10 minutes, then roll in confectioners' sugar and cool completely. Store in a covered container. Note: In Crete this pastry is cut with a serrated pastry cutter producing an attractive edging. 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: Ragout a la Berghof Categories: Ground beef, German, Tabasco Servings: 8 3/4 c Butter 3 1/2 lb Round Steak, Boneless * 1 c Onion, Chopped 1 1/2 c Green Bell Pepper, Chopped 1 lb Mushrooms, Sliced 1/2 c Unbleached Flour 2 c Beef Broth, Canned/Homemade 1 c White Wine, Dry 1 ts Salt 1 ts Worcestershire Sauce Tabasco Sauce To Taste * Round steak should be cut into thin strips. ~------------------------------------------------------------------------- Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ragu Alla Bolognese Categories: Sauces, Pasta, Italian Servings: 12 1/2 oz Dried porcini mushrooms 1/2 lb Lean veal shoulder 1/2 lb Lean beef round or shin 2 1/2 oz Pancetta or blanched bacon 4 oz Large yellow onion 1 lg Carrot 1 lg Celery stalk 5 tb Butter 3 tb Olive oil 1 tb Salt 1/4 ts Freshly ground black pepper 1/2 c Dry red wine 2 1/2 c Drained canned plum tomatoes 1/2 c Heavy cream Freshly grated parmigiano Freshly ground pepper This takes a fair amount of time to make, but it freezes very well, so make a large batch. This is enough for 2 1/2-to-3 pounds of pasta. PUT THE PORCINI in a small bowl. Pour boiling water over them and let them sit for 30 minutes. Drain them, rinse carefully, chop coarsely and rinse carefully again. With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery. Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat. Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally. Uncover the pot and raise heat to medium high. Add the beef, veal, mushrooms, salt and pepper. Cook, stirring constantly, until the meats just begin to lose their raw red color. Then pour on the wine and cook until it is entirely evaporated. Set a food mill with the medium blade over the pot and mill in the tomatoes. Stir everything together and simmer, covered for 40 minutes. If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce. Take it off the stove and let it cool if not serving immediately. Transfer to container. Cover and refrigerate. The sauce may also be made to this point and frozen. Shortly before serving time, bring the sauce slowly to a simmer. Simmer 5 minutes. Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill. To serve ragu in smaller quantities, heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons cream per serving. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rahm-Fleckle (Sweet or Sour Cream Dumplings) Categories: German Servings: 4 5 Potatoes, boiled in their -jackets and then grated 5 tb To 6 tb flour 1 Egg 1 ds Salt 1/8 l Cream or sour cream (1/2 cup -plus 1/2 Tbsp) A few tart apples, peeled -and thinly sliced 80 g Butter (1/3 cup) Mix the grated potatoes, flour, egg, and salt, and knead into a dough. Roll out to 1/5 of an inch thickness, and put into a greased pan. Spread the cream our sour cream over the top, then cover with the sliced apples. Bake at medium heat. Cut into squares and serve hot, covered with cream. 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: Raisin Soda Bread Categories: Breads, Irish Servings: 6 4 1/4 c All-purpose flour (up to 4 -1/2 cups) 4 ts Baking powder 1/2 ts Baking soda 1 ts Salt 3 tb Granulated sugar 1 tb Caraway seeds 1 c Dark seedless raisins 2 c Buttermilk Butter Sugar Preheat the oven to 350F. Grease a 9-inch black cast-iron skillet or cake pan and dust with flour. In a large bowl, mix 4 cups of the flour with the baking powder, baking soda, salt, sugar, and caraway seeds. Add the raisins, mixing them in with your fingers to make sure they are separated. Add the buttermilk to the bowl and mix with a fork until the mixture forms a dough. Sprinkle about 1/4 cup more of the flour on a board or counter. Turn out the dough and knead for about 5 minutes, working in the flour from the board and forming the dough into a smooth round loaf about 8 inches in diameter. (If the humidity is high and the dough is very sticky, you may need to add another 1/4 cup of flour to the board.) Press the dough evenly into the prepared skillet or pan and cut a cross 1/2 inch deep across the top. Bake for 1 hour and 15 minutes, or until the loaf sounds hollow when rapped on the bottom. Remove the loaf to a wire rack and rub the top with butter. Sprinkle with sugar. Let the bread cool completely before slicing. This Irish bread tastes even better the second day and is particularly good for breakfast. Makes one large loaf. [ The Redbook Breadbook ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rakott Krumpli, Hungarian Scalloped Potatoes Categories: Cheese, Eggs, Potatoes, Hungarian Servings: 6 6 lg Potatoes 12 Eggs, Hard Boiled 4 oz Butter 16 oz Sour Cream 12 sl Bacon 4 oz Swiss Cheese, Grated 16 oz Sausage Or Franks, Sliced 1 ts Salt Boil potatoes in their skin. Boil eggs. Peel potatoes and eggs. In a pyrex baking dish layer the ingredients: start with sliced potatoes on the bottom, sprinkle grated butter on them, salt, sliced boiled eggs, salt, sour cream, sliced sausage -or franks-, repeat one more time. The last layer should be potato. Cover the pie with grated cheese, than lay the bacon slices on the cheese in a diagonally crossed way. Bake the dish in the oven for 45-60 minutes at 400°F until bacon is crisp on the top and cheese melted MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rakott Krumpli (Hungarian Layered Casserôle) Categories: Hungarian, Casserole Servings: 6 3 lb Potato 1 1/2 tb Salt 6 Egg 1/4 lb Butter 1 c Sour cream 6 oz Ham, boiled 6 oz Sausage 1 tb Paprika Fat grams per serving: Approx. Cook Time: 0:30 Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water to cover with 1 Tbsp salt. Cook until fork tender; slice. Preheat oven to 350 F. Butter a deep casserôle, and arrange a layer of potatoes on the bottom. Season with salt. Melt butter and sprinkle a little on top of the potatoes. Cover with ham strips, repeat the potatoes, salt, and butter. Arrange egg slices, then sausage slices on top, finishing with a potato layer. Pour the remaining butter over and spread the sour cream on top. Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the casserôle has been refrigerated before cooking. ~-- The Philadelphia Orchestra Cookbook per Cindy Tarsi MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raspberry-Filled Sandwich Cookies (Luxembourgli) Categories: Cookies, Switzerland, Entertain, Desserts Servings: 1 1 1/4 c Blanched almond slices -(about 4 ounces) 1 c Powdered sugar 1/2 c Egg whites (4 to 5), -completely free of yolk 1/2 c Granulated sugar 1/2 ts Cream of tartar 1/4 ts Vanilla extract 1/8 ts (scant) almond extract FOR THE RASPBERRY -BUTTERCREAM: 6 1/2 tb Unsalted butter, slightly -softened 1 1/4 c Powdered sugar 1/3 c Seedless raspberry preserves -or jam FOR THE COOKIES: Heat the oven to 325F. Line 2 very large baking sheets (or 3 smaller ones) with baking parchment. Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown. Set aside to cool. Reset the oven to 300F. Grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily. Thoroughly stir the remaining powdered sugar into the almonds. Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat. Bring just to a boil, stirring. Cover the pan and boil for 1 1/2 minutes to allow the steam to wasu the sugar crystals from the sides of the pan. Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer until the syrup thickens, bubbles vigorously, and reaches the firm ball stage (240 F on a candy thermometer). To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a cup of ice water; let stand for 10 seconds. The syrup should form a firm ball when squeezed between the fingers. Set the syrup aside. Beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar, raising the mixer speed to high. Continue beating just to soft peaks; turn off mixer. Return the syrup to the burner and reheat just to simmering. With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters or whip as the syrup will stick) until all of the syrup is added. Add the vanilla and almond extracts. Continue beating until the mixture cools to lukewarm. Use a rubber spatula to fold the almond mixture evenly into the beaten egg whites. Immediately drop the mixture from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets. (Alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip.) Place the pans staggered on racks in the center half of the oven. Bake for 19 to 22 minutes, reversing pans from front to back and switching racks about halfway through, until barely tinged and firm on top but still slightly soft inside. Let the pans stand on wire racks until the meringues are completely cooled. Peel from the paper. Store aiftight until assembled. To prepare the buttercream: Beat togather the butter, powdered sugar, and preserves until light and fluffy. Spread with a knife (or pipe using a pastry bag and tibe) small amounts of the cream over the flat sides of half the cookies. Top with the r4emaining meringues, pressing together tightly. Store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer. (For longer storage, freze, tightly wrapped, for up to 2 weeks; thaw just before serving.) Allow the cookies to warm up slightly before serving. Makes about forty 1 1/4-inch sandwich cookies. [THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ratatouille Categories: Italian Servings: 6 4 tb Olive oil 1 Eggplant, cut in 1" cubes 2 Zucchini cut in 1" cubes 1 tb Olive oil 2 Onions, coarsely chopped 2 Green peppers, 1" cubes 1 tb Garlic, chopped 2 Sprigs fresh thyme (OR 1/2 ts Dried thyme) 1 Bay leaf 3 Tomatoes, cut in 1" cubes 1 Pkg Gruyere cheese (opt) Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly, for about 3 minutes. With a wooden spoon, remove eggplant to colander. Next cook zucchini in skillet, stirring constantly, about 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear. Add green pepper to skillet, and cook while stirring, for about 3 minutes. Stir in garlic, thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring, for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes. Uncover and cook for about 10 minutes to reduce liquid that will have accumulated. Serve hot or cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ravioli with Broccoli Sauce Categories: Pasta, Italian Servings: 4 1/4 c Olive Oil 4 Garlic Cloves; chopped Salt and Pepper to taste 1/4 c Dried Red Pepper Flakes 1 c Heavy Cream 1 1/2 lb Broccoli 3/4 c Grated Parmesan Cheese * 15 oz Frozen Ricotta Ravioli * Substitute Romano Cheese if desired Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper. Saute until garlic is lightly browned, 5-7 mins. Add cream; cook 20 min. to thicken, stirring occasionally. Meanwhile, cut broccoli into 1-1/2" flowerettes. Place in separate pan, cover with water and cook until tender, drain and set aside. Add cheese to sauce mixture, stir to blend. Prepare broccoli as directed, drain. Add broccoli to sauce and pour over ravioli. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raw Kibbee Categories: Beef, Lamb, Lebanese Servings: 4 2 lb Round steak or lamb 3/4 c Fine bulgar 1/2 ts Cumin 1 ts Salt 1 Olive oil Put bulgar in a bowl and cover with warm water. The water should cover the bulgar and be about 1 inch above the bulgar. Let soak until water is absorbed and bulgar is soft.(about 1/2 hour) Remove ALL fat and membranes from meat(I prefer beef) and grind twice. Combine meat, bulgar, cumin, and salt. Mix by hand until throughly mixed. Pat kibbee onto a platter or plate. Make a hole in middle of kibbee and fill with olive oil. Serve with pita bread. Serve immediately. Posted by Dar Rains, Fidonet Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Real Irish Stew Categories: Lamb, Stew, Irish Servings: 6 1 1/2 lb Mutton, cut into pieces Parsley sprigs 6 Carrots, sliced 2 lb Potatoes Salt and pepper 1 lb Onions Place meat and vegetables in saucepan and cover with cold water. Add salt and pepper as required and flavor with a few parsley sprigs and add carrot slices. Slowly bring to a boil and skim off the top. Simmer over a very low heat for approximately 2 hours or until the meat is tender. Note:You can probably substitue lamb for the mutton and not need to cook as long. Also this kind of dish is good for buffets as soups and stews keep well and don't suffer for extended simmering.......8-) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Red Beet Salad Categories: Salads, Vegetables, German Servings: 6 2 Bunches Red Beets MMMMM-----------------------------MARINADE---------------------------------- 2 tb Water 1/4 c Vinegar 2 tb Caraway Seeds 1 ts Sugar 2 tb Onion, Minced 1 ts Horseradish 1/4 ts Cloves, Ground 1/2 ts Salt 1/4 ts Pepper 5 tb Vegetable Oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Red Cabbage Categories: Vegetables, German Servings: 4 2 tb Vegetable Oil 2 sm Onions, Sliced 2 lb Red Cabbage, Shredded 2 tb Vinegar Salt To Taste 1 ts Sugar 1 lg Apple, Tart * OR 1/2 c Applesauce 1/2 c Red Wine 1/2 c Beef Broth, Hot * Core and peel apple, then fine chop it. ~------------------------------------------------------------------------- Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Red Cabbage Salad Categories: Salads, Vegetables, German Servings: 4 5 Bacon, Slices 1 ts Sugar 2 tb Vinegar 1/4 c Wine, Red Or White 1/2 Head Red Cabbage, Shredded 2 tb Vegetable Oil 1/2 ts Salt 1/4 ts Pepper 1 tb Caraway Seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Red Snapper Soup Categories: Italian, Fish, Soups Servings: 8 2 sm Potatoes 2 sm Carrots 1 lb Red snapper fillets 4 ts Olive oil 2 c Boiling water 1 ts White-wine vinegar 1 1/2 ts Salt (or to taste) 2 qt Fish Broth (or canned -chicken broth) 3/4 c Arborio rice (5 oz) (or -long-grain rice) 2 tb Fresh flat-leaf parcley -(minced) 1/4 ts Dried red-pepper flakes Freshly ground black pepper PREPARATION: Peel and cut the potatoes into 1/2-inch dice. Peel and coarsely shred the carrots. Cut the fish fillets into 1/2-inch pieces. COOKING: Heat oil in a 6-quart soup kettle. Add the diced potatoes and saute over high heat until lightly browned, about 5 minutes. Add the shredded carrots and saute until slightly softened, about 2 minutes longer. Add the boiling water along with the vinegar and salt. Simmer until vegetables are tender, about 10 minutes. Add the broth and rice and simmer for 15 minutes. Add the fish and simmer until fish is cooked and rice is tender, about 5 minutes longer. Remove kettle from heat and stir in parsley and hot red-pepper flakes. Adjust seasoning if necessary. SERVING: Ladle soup into warm bowls and sprinkle with freshly ground black pepper. Serve immediately/ Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rehruecken Categories: Cakes, Austria, Chocolate Servings: 6 6 Eggs 1/2 c Plus 1 Tbsp sugar (120 g) 3/4 c Flour (80 g) 2 tb Butter (30 g) 1/2 Cup* poundcake crumbs (30 g) 1 1/2 oz Cocoa (40 g) Cinnamon Grated lemon peel Glaze: 2 3/4 oz Chocolate (80 g) [This would -be semisweet baking Chocolate. K.B.] 1 c Less 2 Tbsp sugar (200 g) Currant jelly 1 3/4 oz Almond slivers (50 g) [*Note: I'm wildly guessing on the conversion for the poundcake crumbs. One slice (1/17 th of a whole 8 1/2 x 3 1/2 x 3 1/4 poundcake) claims to weigh 30 grams, per USDA info. K.B.] Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off. Add flour, cake crumbs, cinnamon and lemon peel. Then add the melted butter with the cocoa. Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat, cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers. From: DONAULAND KOCHBUCH by Albert Kofranek, Kremaier & Scheriau, Vienna. 1967 (1961). (Translation/conversion: Karin Brewer) Shared by: Karin Brewer, Cooking Echo, 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Reino's Kalamoiika Categories: Soups, Seafood, Finland Servings: 6 2 lb Fresh or frozen salmon 1 1/4 tb Salt 1/2 ts Pepper 2 Bay leaves 6 Whole allspice 4 md Potatoes 2 md Carrots 3 sm Onions, divided 1 c Red cabbage, sliced 1 Handful fresh celery leaves, -chopped 5 sl Bacon 1 1/2 tb Butter 1 c Celery, diced fine 1/2 Green bell pepper, diced -fine 1 6 1/2 oz can minced clams 1 qt Water 1 6 1/2 oz can shrimp (small -or broken) 1/2 cn Pimento, chopped fine 1 c Chopped fresh mushrooms 1/2 ts Rosemary leaves 1/2 ts Ground cumin 1/4 ts Ground thyme 1/4 ts Ground oregano 4 Crushed chili tepins (a hot -dried pepper) 1 qt Milk 1 tb Butter Source: FOODday, June 18, '91 - Reino Koski "Makes a good gallon" Note: This was the Grand Prize Winner in the first of The Oregonian- James Beard recipe contests, held in 1975. The winner's name was Reino Koski. This is a Finnish soup. Use any cut salmon or steelhead, leaving skin on. In 1 quart water, with salt and pepper, simmer on low heat in 5- or 6-quart pot. When skin comes off easily, set aside on plate and remove skin and bones. Cut or break into 1- and 2-inch pieces. In liquid stock, place bay leaves and whole allspice. Add potatoes, cut in 1- or 1 1/2-inch pieces; carrots, cut lengthwise and into half circles about 1/4-inch thick; and 2 onions cubed coarsely (not chopped fine). Cook over low heat. After a short while, add red cabbage and celery leaves. Stir. Cook until carrots are almost tender and potatoes don't disintegrate. While this is cooking, dice bacon and cook in fry pan over low heat. Pour almost all fat off. Add butter (or margarine) and diced celery, remaining onion (diced fine) and green pepper. Saute' until onions are yellow and peppers are pale green. Now back to your pot. Add salmon pieces, (they should be not quite cooked). From now on everything is simmered on low to preserve body. Add clams with broth, shrimp and 1 quart water. Put in stuff from fry pan. Add pimento, mushrooms, rosemary, cumin, thyme, oregano and chilies. Stir in milk a cup at a time. Add butter and let whole bit simmer for at least one hour. Serve with tossed salad and garlic bread. Can be frozen. Posted by Valerie Whittle. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Revani (Semolina - Almond Syrup Cake with Syrup) Categories: Greek, Desserts, Cakes Servings: 20 2 1/2 c Granulated sugar 3 c Cold water 1 sm Cinnamon stick 3 Whole cloves 1 Orange (peel only) 1/2 lb Sweet butter 6 Eggs; room temperature 1 c All-purpose flour 1 c Fine semolina 3 ts Baking powder 1 c Finely chopped almonds * 1 ts Vanilla extract 2 tb Brandy dNote: Use blanched, peeled almonds. Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool. Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the batter a last whirl on high speed for a few seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger. Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond shapes. Spoon the cooled syrup over the entire cake and cool. Note: Each piece may be attractively garnished with a candied or marachino cherry slice in the center and almond slivers angled on each side. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Revani (Semolina Cake) Categories: Cakes, Greek, Desserts Servings: 16 Karen Mintzias 1/2 c All-purpose flour 1/2 ts Baking powder 1 1/3 c Fine semolina or farina 4 lg Eggs; separated 1/2 c Sugar 1/2 c Olive oil 2 Lemons; grated zest only 1/2 ts Almond extract 1/2 c Orange juice 1 ts Vinegar; for the bowl 1/16 ts Cream of tartar 1/2 c Blanched, slivered almonds MMMMM------------------------------SYRUP----------------------------------- 3/4 c Sugar 2 Lemons; zested and juiced 1 1/2 c -Water 1/4 ts Almond extract Make the syrup ahead. Combine the sugar, lemon zest and juice, and water in a saucepan. Bring to a boil, simmer for 5 minutes then add the almond extract. Remove and chill overnight. Line a 10-inch-square cake pan, that is at least 3-inches deep, with parchment. Sift together the flour and baking powder, then stir in the semolina. Beat the egg yolks, sugar, olive oil, lemon zest, and almond extract together until pale and creamy. Beat in the flour mixture, splashing with orange juice to moisten it. Wipe a mixing bowl with a cloth moistened with vinegar, then put in the egg whites. Beat with the cream of tartar until stiff peaks form, then fold into the batter. Pour into the pan and sprinkle with the almonds. Bake in an oven preheated to 350 F for about 45 minutes until golden brown. Remove from the oven and, while still hot, cut into squares. Slowly pour the chilled syrup over it. Makes 16 slices 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: Revani (Semolina-Almond Sponge Cake With Syrup) Categories: Greek, Desserts, Cakes Servings: 20 Karen Mintzias 2 1/2 c Granulated sugar 3 c Cold water 1 sm Cinnamon stick 3 Whole cloves 1 Orange (peel only) 1/2 lb Sweet butter 6 Eggs; room temperature 1 c All-purpose flour 1 c Fine semolina 3 ts Baking powder 1 c Finely chopped almonds * 1 ts Vanilla extract 2 tb Brandy *Note: Use blanched, peeled almonds. Combine 1-1/2 cups of the sugar with the cold water in a saucepan and cook until dissolved, then add the cinnamon stick, cloves, and orange peel and simmer for 15 minutes. Remove the flavorings. Cool. Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the remaining sugar, beating on medium speed, then add the eggs, one at a time, beating thoroughly after each addition, without rushing. Meanwhile, sift the flour, semolina, baking powder, and almonds together. Very gradually add to the batter, beating on medium speed, then pour in the vanilla and brandy and give the batter a last whirl on high speed for a few seconds. Pour immediately into a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a moderate oven (350 F) for 30 to 35 minutes, or until the cake springs back when touched by a finger. Remove from the oven and set the pan on a cake rack. Using a sharp knife, score the cake into diamond shapes. Spoon the cooled syrup over the entire cake and cool. Note: Each piece may be attractively garnished with a candied or marachino cherry slice in the center and almond slivers angled on each side. 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: Revani With Orange Categories: Greek, Desserts, Cakes Servings: 20 Karen Mintzias 1/2 c Butter; room temperature 1/2 c Sugar 1/2 c Farina 3 Eggs; well beaten 1/2 c All-purpose flour 1 tb Baking powder 1/8 ts Salt 1/4 c Orange juice 1/2 Orange (minced zest only) 1/2 c Finely chopped almonds MMMMM------------------------------SYRUP----------------------------------- 1 1/2 c Water 1 1/2 c Sugar 1 sl Lemon (thick slice) MMMMM----------------------------TO GARNISH--------------------------------- Whipped cream Fresh strawberries Preheat oven to 350 F. Lightly grease 9-inch square baking paper. Cream butter and sugar in large mixing bowl. Gradually beat in farina. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder and salt and add alternately with orange juice and zest. Stir in almonds. Turn into prepared pan and bake until center of cake springs back when lightly touched and top is golden brown, about 30 minutes. For syrup: Combine water, sugar and lemon slice in medium saucepan. Bring to boil, stirring until sugar is dissolved, and boil 15 minutes. Cool slightly before pouring slowly over cake (leave cake in pan). When cake is completely cool, cut into diamond-shaped pieces. Serve garnished with whipped cream and strawberries. Source: Myconos - Yarmouthport, Massachusetts. Favorite Restaurant Recipes, ISBN: 0-89535-100-5 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Revithia Soupa (Chick Pea Soup) Categories: Greek, Soups, Vegetarian Servings: 6 1 c Dried chick peas 6 c Cold water 2 Onions,thinly sliced 1 tb Olive oil 1 ts Salt Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Streusel Pie Categories: Pies, German, Desserts Servings: 6 MMMMM-------------------------STREUSEL TOPPING------------------------------ 2 tb Butter; firm 1/2 c Bisquick 1/4 c Brown sugar; packed 1/4 c Nuts; chopped MMMMM-----------------------------FILLING---------------------------------- 16 oz Frozen rhubarb;thawed drain 3/4 c Milk 2 Eggs 1 c Sugar 1/2 c Bisquick 2 tb Butter; softened 1 ts Ground cinnamon 1/4 ts Ground nutmeg Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT> Grease a 10" plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ribollita Categories: Soups, Vegetables, Italian Servings: 6 5 1/2 c Chicken stock 1/2 c Dry white wine 8 oz Chicken wings 7 tb Olive oil 1 c Chopped leeks 2 c Chopped onions 1 c Chopped carrots 1 c Chopped celery 3/4 c Chopped red bell pepper 3/4 c Chopped green bell pepper 1 Small yellow summer squash, 1 Small zucchini, sliced into 2 c Diced green cabbage 2 c Chopped cooked spinach 1 tb Dried oregano Salt and freshly ground blac 1 cn (16 oz) plum tomatoes, drain 1 cn (16 oz) dark red kidney bean 7 Very thin slices white bread 2 tb Minced garlic 1/3 c Freshly grated parmesan chee 1. In a large saucepan, combine the stock, wine and chicken wings. Bring to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside. 2. Preheat the oven to 350F. 3. Heat 5 T. of the oil in a large skillet. Add the leeks, onions, carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red and green peppers and saute another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes. 4. Remove the skillet from the heat. Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans. 5. Cut the crusts off the bread and lightly toast the slices. 6. Spread half the vegetable mixture in the bottom of a large ovenproof cassarole. Layer the toast next, and then top with the remaining vegetable mixture. 7. In a small skillet, heat the remaining 2 T. olive oil. Add the garlic and saute until lightly browned. Spoon the garlic over the vegetables. 8. Add the reserved stock to the cassarole, and sprinkle with the Parmesan cheese. Bake for 40 minutes. Serve piping hot. Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ribs in Pepper-Sauce (Adla'l-Bagar Ma'salsat Filfil) Categories: Beef, Arabian Servings: 6 1 kg Ox-Ribs 500 g Pepper, red 2 lg Onions 5 tb Olive-Oil 1 tb Sumach 1 ts Majoram 1 ts Macis Pepper, black Salt 1 l Water Chop the ribs in pcs. of 5 cm, wash and let dry. Fry them slightly, add spices and water. Let cook on little heat for 1 1/2 h. Cut pepper and onions in slices, add to the ribs and let cook for another 1/2 h. To serve with rice or potatoes. "Arabische Kueche" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rice and Endive Soup Categories: Soups, Appetizers, Italian, Vegetarian Servings: 8 1 c Uncooked rice 1 1/2 c Chopepd onions 2 Celery stalks, sliced 2 sm Carrots, peeled & cut into -- half moons 3 tb Olive oil 3 c Vegetable stock 10 Ripe plum tomatoes, chopped, -- or 28 oz can whole plum -- tomatoes, crushed 1 Head curly endive, chopped 1/2 c Chopped fresh parsley 1 1/2 tb Chopped fresh basil Salt & pepper Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. Serve. "Sundays at Moosewood Restaurant Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rice and Spinach Soup (Minestrina Di Riso E Spinaci) Categories: Italian, Soups Servings: 8 1 lb Fresh spinach 2 md Onions 2 md Garlic cloves 1/4 lb Parmesan cheese 6 tb Olive oil 2 tb Butter 2 1/2 qt Basic Broth (or canned -chicken broth) 3/4 c Arborio rice (or long-grain -rice) (5 oz) Salt Freshly-ground black pepper PREPARATION AND COOKING: Rinse, drain, and stem the spinach. Bring 4 quarts of water to boil in a large soup kettle. Add the spinach and blanch until bright green and tender, about 1 minute. Drain, refresh under cold running water and coarsely chop. Peel and coarsely chop the onion. Peel and crush the garlic. Grate the cheese (1 cup). Heat oil and butter in a 6-quart soup kettle. Add the garlic and onion and saute over medium heat until softened, about 5 minutes. Add the spinach and saute 3 minutes longer. Add the broth and bring to a boil. Add the rice and simmer until tender, 18 to 20 minutes. Season with salt, if necesary. SERVING: Ladle soup into warm bowls; sprinkle with pepper and cheese. Serve immediately. Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rice Lasagna Categories: Italian, Rice Servings: 12 1 1/2 c Rice,long-grain 1 lb Ground beef 1 Onion,medium-size,chopped 1/4 c Green pepper,sweet,chopped 1 cn Spaghetti sauce(32oz) 1 Egg 1 pk Cottage cheese,low-fat(16oz) 1 pk Mozzarella cheese,shredded 1/4 c Parmesan cheese,grated 1. Cook rice following package directions, salt optional. Reserve. 2. Coat 13x9x2" baking dish with nonstick vegetable-oil cooking spray. 3. Brown beef in large skillet over medium-high heat, breaking up clumps. Carefully pour off excess fat. Add onion and green pepper; cook, stirring, 2 minutes. Add spaghetti sauce. 4. Beat egg slightly in medium-size bowl. Stir in cottage cheese and mozzarella cheese. 5. Spread half the meat sauce over bottom of prepared baking dish. Spoon half the rice evenly over sauce; top with half the cheese mixture. Repeat layers. Sprinkle top with Parmesan cheese. 6. Bake in preheated moderate oven (350'F) for 50 minutes. Let stand 10 minutes before serving. (Lisa Matthews, Jamestown TN) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rice Pilaf with Peas Categories: Greek, Vegetarian Servings: 4 2 c Rice 3 tb Olive oil 1 Onion, chopped 2 Bay leaves 1 sm Piece cinnamon 1 ts Salt 1 pn Freshly ground black pepper 1 c Peas 4 c Water or stock 1 tb Parsley, chopped Tomato slices Cucumber slices Wash rice & leave to soak for half an hour. Allow to drain. Heat oil in a pot & fry onion till it becomes translucent. Add bay leaves, cinnamon, salt, pepper & rice. Cook until the rice grains become opaque, stirring occasionally. Add peas & stir together until the peas are well coated in oil. Add 4 c water or stock. Bring to a boil, cover & simmer over a low heat until the rice is tender (15 to 20 minutes). Serve with the garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Riceballs Categories: Italian, Rice Servings: 12 2 c Long grain rice 4 c Water 1/2 lb Chopped meat 1/2 Medium onion; chopped 1 Salt & pepper to taste 1 Garlic powder to taste 1/4 c Peas 1/4 c Tomato sauce 1/4 lb Diced mozzarella 3 Eggs 1 Tomato sauce for color 3 tb Grated cheese 1 Garlic powder to taste 1 Salt, pepper, parsley Wash and drain rice. Boil water in saucepan over high heat. Add the drained rice and bring to a boil. Stir once, reduce heat to low, cover and simmer until the liquid is absorbed and the rice is al dente and slightly sticky, about 17 minutes. Remove from heat and cool to room temperature. Heat oil in a large saute pan over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the chopped meat and seasoning and saute until the meat just loses its raw color, about 5 minutes longer. Add the tomato sauce and peas and cook until the liquid evaporates and the peas are just tender, about 10 minutes longer for fresh peas, or about 5 minutes for thawed. In a mixing bowl, beat 2 of the eggs. Add the cooled rice and the grated cheese and seasonings. Scoop about 3 Tbl of the rice mixture into the palm of one hand (wet hands first) and press it out to form an even round. Place about 1/2 Tbl of the meat mixture and one small chunk mozzarella in the center of the patty, then gently close your hand to encase the filling in the rice. Use both hands to roll the stuffed rice into a ball. Continue making balls until all ingredients are used. Beat the remaining 1-2 eggs in a small bowl and pour the bread crumbs into a small bowl. Roll each rice ball in the egg to coat completely, then roll in the bread crumbs to cover well. Set aside until all balls are coated. Pour oil in a deep fryer or saucepan to a depth of 4 inches. Heat to 360F. Carefully drop the rice balls, a few at a time, into oil and fry, turning frequently, until golden brown all around, about 5 minutes. With a slotted utensil, transfer to paper toweling to drain. If desired, place in a low oven to keep warm until all are cooked. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rich Cream - Kaymaki Categories: Greek Servings: 1 Karen Mintzias 1 qt Heavy cream Thick rich eastern Mediterranean "kaymaki" (literally, "frothy cream") is unique, but two more readily available products have a similar flavor and texture. Imported English clotted (Devon) cream and Italian mascarpone cheese both make good substitutes, or you cna make your own. Make this when you plan to be in the kitchen for a couple of hours - for an even smooth texture and a thick crust you need to stir the hot cream at regular intervals. Be sure to use meticulously clean utensils and keep the cooking heat very low (or use a heat diffuser mat). Kaymaki should be made at least 18 hours before you need it; it can be stored for up to a week. Slowly bring the cream almost to a boil in a heavy saucepan, stirring occasionally with a wooden spoon. Reduce the heat to as low as possible, or place the saucepan on a heat diffuser mat. Lift a ladleful of cream about 12 inches above the saucepan, and pour it back in a thin steady stream; repeat 2 or 3 times. Repeat this procedure every 10 minutes or so over the next 1-1/2 hours, and stir the cream occasionally to make sure it does not stick. Leave the cream undisturbed over the lowest heat for 30 minutes longer; it will have reduced by at least two thirds. Remove the saucepan from the heat and let cool. Loosely cover with a clean kitchen towel and set aside for 2 hours. Remove the kitchen towel, tightly cover, and refrigerate for at least 12 hours, or overnight. Cut the crust on top of the cream into 1-inch-wide strips. Gently fold one end of a strip over the handle of a wooden spoon and roll it up (cut in half if the roll becomes too thick or unwieldy), and slide off onto a plate. Repeat with the remaining strips. The remaining kaymaki will have the texture of thick airless cream. It can be refrigerated in a tightly covered container of up to 1 week; refrigerate the rolls for up to 3 days. Note: Serve kaymaki rolls on their own or with desserts such as Kataifi Nut Rolls or Almond Cake. Kaymaki cream can be added to ice cream or rice pudding for an especially good flavor. Or whisk it together with a little sweet wine or lemon juice for a perfect accompaniment to fresh or poached fruit or sweet pastries. 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: Ricotta and Pignoli Sauce Categories: Italian Servings: 4 1/2 c Pine nuts 1 c Reduced-fat ricotta 2 tb Chopped fresh mint leaves 2 tb Olive oil 2 Garlic cloves, minced 1 sm Onion, chopped 4 Plum tomatoes, chopped 4 Fresh basil leaves, chopped Salt to taste Pepper to taste 8 oz Rotelle or orecchiete pasta 1/2 c Grated Parmesan cheese In a medium skillet, toast pine nuts over medium heat until light brown, 4-5 minutes, shaking pan frequently. Cool and combine with ricotta and mint. In a skillet, heat oil and saute garlic and onion 2 minutes. Add chopped tomatoes and cook 2-3 minutes. Add basil, salt and pepper and cook another minute or two. Stir in ricotta mixture and cook over very low heat 1 minute. Cook pasta until almost al dente. Drain and return to pot; stir in sauce and 1/4 cup Parmesan cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rigani Cheese Bread Categories: Breads, Greek Servings: 12 Karen Mintzias 1 tb Active dry yeast 1 c Tepid (110 F) water 3 tb Olive oil 1/2 ts Fine-grain sea salt 3 c Whole wheat flour, or more 2 tb Dried rigani; crumbled 1/2 tb Dried mint; finely crumbled 3/4 lb Feta cheese; well drained, - finely crumbled 1 Egg yolk; beaten with: 2 tb Warm water Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes. Whisk in 2 tablespoons of the olive oil and the salt. Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture. Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough. Transfer to a lightly oiled bowl, tightly cover with plastic wrap, and set aside for 2 hours in a warm draft-free spot. Knead in the rigani, mint, and feta until evenly distributed throughout the dough. Lightly oil a heavy baking sheet and place the dough in the center. Form into a round loaf and flatten to a thickness of 2 inches. Cover with a clean kitchen towel and set aside for 1 hour in a warm draft-free spot. The dough will rise only slightly. Heat the oven to 350 F. With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines, brush with the remaining olive oil, and bake 25 minutes. Brush with the beaten egg yolk and bake 15 minutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. 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: Rigatoni Al la Fontina Categories: Pasta, Italian Servings: 4 1 lb Rigatoni 3 tb Salt 6 tb Butter, Sweet 1/2 lb Sliced Fontina Cheese 2 pn Nutmeg 1 c Parmisan Cheese 2 pn Black Pepper Preheat oven to 400°F. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rigatoni Alla Carbonara Categories: Pasta, Italian Servings: 4 3 oz Pancetta 1/4 c Chopped onion 1 sm Dried red chile 3 tb Butter 3 tb Olive oil 4 Eggs 1/2 c Grated Parmesan cheese 1/2 c Grated pecorino 1 tb Salt 1/2 ts Salt Freshly ground black pepper 1 tb Chopped parsley 1 lb Imported Italian spaghetti FINELY DICE THE PANCETTA and saute it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several grindings of black pepper and the parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the pasta. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rigatoni with Three Cheeses Categories: Pasta, Italian Servings: 4 3 tb Salt 1 lb Rigatoni 3 1/2 tb Melted Sweet Butter 1/2 c Shredded Swiss Cheese 1/2 c Shredded Fontina 1/2 c Shredded Mozzarella 1 c Heavy Cream 1/2 c Grated Parmesan 1/2 ts Nutmeg Preheat oven to 375°F. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15-20 minutes. When the top of the pasta has turned golden brown, it is done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rigatoni with Sausage Categories: Pasta, Pork, Italian Servings: 4 1 lb Italian Sausage * 1/4 c Pepperoncini Peppers ** Clove Garlic; minced 1/2 c Olives; quartered 2 c Spaghetti Sauce 1 c Grated Cheese (your choice) 1/4 c Dry Red Wine or Water 4 c Hot Cooked Rigatoni * Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, 1/2 cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Risotto Pomodoro (Rice and Tomatoes) Categories: Italian, Rice Servings: 4 4 ts Margarine 1/2 c Chopped onion 2 Garlic cloves, minced 4 oz Uncooked arborio rice (or -any short- or Medium-grain rice) 1 Pkt instant chicken broth -and seasoning mix, Dissolved in 1 cup hot water 1 md Tomato, blanched, peeled, -seeded, And chopped 1 ds Each salt and pepper In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft (DO NOT BROWN). Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in 1/4 cup dissolved broth mix and cover skillet. cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn). Stir in tomato, salt, pepper, and about 1/4 cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed. Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely). Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Risotto with Fennel Categories: Italian Servings: 4 6 tb Unsalted butter 1/2 c Chopped sweet yellow onion 1 Fennel bulb (1 lb); trimmed - quartered, cored - and cut into 1/4-in slices 1/4 ts Salt 1 pn Nutmeg - preferably freshly grated 5 c Light chicken stock; -=OR=- 2 1/2 c - Canned broth with 2 1/2 c - Water 1 1/2 c Arborio rice 1/4 ts Freshly ground pepper 1/4 c Freshly grated Parmesan IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3 tablespoons of the butter over low heat. Add the onion and cook until softened, but not browned, about 3 minutes. Stir in the sliced fennel. Season with the salt and nutmeg; mix well. Cover and simmer, stirring occasionally, for 10 minutes. Meanwhile, bring the stock to a simmer in another saucepan. After 10 minutes, add the rice to the fennel, stirring to coat each grain with butter. Add 2 cups of the hot stock. Bring to a simmer and cook, uncovered, stirring constantly, until the rice is just tender, adding more stock, 1/2 cup at a time as the rice absorbs the liquid, about 20 minutes. (If you run out of stock before the rice is done, use hot water.) The finished dish should be moist but not soupy. When the rice is tender but still firm, remove from the heat and stir in the pepper, the remaining 3 tablespoons butter and the grated Parmesan cheese. Season with additional salt to taste and serve immediately in warm bowls. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Risotto with Sausage Categories: Italian Servings: 4 3 Links parsley/cheese sausage -=OR=- 1/2 lb - Luganega sausage, - (commercially made) 1 qt Meat broth 1/3 c Finely chopped onion 3 tb Butter 2 tb Dry white wine 1 1/2 c Arborio rice 3/4 c Grated Parmesan cheese Salt Freshly ground black pepper REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Risotto with Shrimp and Vegetables Categories: Italian, Rice Servings: 6 1/2 c Dried mushrooms (porcini) 2 c Hot water 1 cn Chicken broth (14 oz) 1 c Water 1 c Dry white wine 2 md Tomatoes 1 md Bunch broccoli 4 tb Butter or margarine 1 md Onion, chopped 1 Clove garlic, minced 2 c Arborio rice, uncooked (OR -long-grain rice) 1 1/2 lb medium shrimp, peeled -and deveined 1/2 c Fresh basil leaves, torn -(OPTIONAL) Soak dried mushrooms in hot water until soft, at least 1/2 hour. Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan. Add chicken broth, water,and wine; bring to a boil. Keep hot over low heat, covered. Rinse mushrooms in water to remove all grit; chop into 1/2-inch pieces. Remove stem ends and seeds from tomatoes; chop into 1/2-inch cubes. Cut flowerets from broccoli. Peel tough skin from stems with vegetable peeler; cut stems into 1/4-inch slices. Heat oil in 5-quart Dutch oven over medium-high heat. Add broccoli and saute until tender-crisp. Transfer to bowl; cover, and keep warm. Add 2 tablespoons butter to Dutch oven; saute onion and garlic for 1 minute. Add rice; cook over medium heat, stirring, for 2 minutes. Laddle simmering broth, 1/2 cup at a time, into rice mixture, while stirring. Alloe rice to absorb broth before adding more. After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer. Rice should be creamy. Remove rice from heat; cover and keep warm. Melt remaining butter in medium skillet over medium heat. Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes. Remove from heat. Stir tomatoes and broccoli into cooked rice. Add shrimp and pan liquid to rice and vegetable mixture; mix well. Cook over medium-high heat until heated through; remove from heat. Stir in basil, if desired. Serve immediately in warmed shallow soup bowls or deep plates. Makes 6 main-dish or 10 first-course servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Risotto with Four Cheeses Categories: Italian, Cheese, Rice Servings: 4 1 md Onion 4 oz Fontina cheese 5 oz Gorganzola cheese 6 c Chicken stock (OR 3 cups -canned chicken broth and 3 c Water) 5 tb Butter 2 c Arborio rice (15 ounces) 3 tb Grated Parmesan cheese 3 tb Grated pecorino cheese 1 ts Ground black pepper Peel and mince the onion. Cut the fontina and Gorganzola cheeses into 1/4-inch dice (1 cup each). Bring the chicken stock (or chicken broth and water) to a boil; cover and keep warm. Heat 4 tablespoons butter in a large soup kettle. Add the onions and saute until softened, about 4 minutes. Stir in rice and saute until translucent and coated with butter, 1 to 2 minutes. Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding 1/2 cup at a time. Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes. Remove from heat and stir in remaining butter, cheeses, and pepper. Serve immediately. Makes 4 to 6 servings. BASIC RISOTTO: Use the same recipe except increase the butter to 1/4 pound, increase the Parmesan cheese to 6 tablespoons and omit the other three cheeses [COOKS; APRIL 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rizogalo Categories: Greek, Desserts Servings: 8 Karen Mintzias 8 c Milk 1 c Raw long-grain white rice 3/4 c Sugar 4 tb Butter 1 Cinnamon stick (optional) 3 Whole cloves (optional) 2 Eggs; slightly beaten Ground cinnamon In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter. Cook over low heat, stirring frequently until thickened, approximately 1 hour, adding cinnamon stick and cloves for flavor, if desired, during the last 15 minutes. Remove from the heat, stir in the vanilla, then remove the cinnamon stick and cloves. Beat the eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat twice. Add the egg mixture into the pudding, stirring until mixed thoroughly. Pour into individual serving dishes or large serving bowl. Sprinkle with ground cinnamon, cool, then chill. Serve cold. Note: You may use a vanilla bean, added with the rice, instead of stick cinnamon and cloves, or substitute grated lemon rind for all the other flavorings. Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New York Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roast Beef with Fresh Garlic Seasoning Salt Categories: Beef, British, Entertain Servings: 6 3 lg Garlic cloves 1 1/2 tb Salt 1/2 ts Hungarian sweet paprika 1/2 ts Tumeric 1/2 ts Ground thyme 1/2 ts Pepper 1 7-lb beef rib roast -cut from small end -(about 3 ribs), trimmed 2 tb Vegetable oil STEEL KNIFE: With machine running, drop garlic through feed tube and process until minced. Transfer contents of work bowl to small bowl. Mix in salt, paprika, tumeric, thyme and pepper. Wipe beef dry with paper towels. Rub all sides with oil. Rub garlic and salt mixture over sides and top of beef. Transfer to shallow pan. Cover loosely with foil. Refrigerate overnight. Let roast stand at room temperature 1 hour. Position rack in lower third of oven and preheat to 450 F. Roast beef 30 minutes to seat. Reduce oven temperature to 325 F. Roast until thermometer inserted straight down from top center reads 120 F for medium-rare, about 1 hour 15 minutes longer. Transfer meat to platter. Let meat stand at least 15 minutes. Carve meat into 1/2-inch-thick slices and serve. Source: Bon Appetit - December 1990 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roast Fresh Ham, Tudor Style Categories: British, Pork Servings: 6 1 Fresh ham or fresh pork -shoulder, whole or half, Bone in or boneless 2 lg Onions, chopped 2 lg Carrots, chopped 2 Stalks celery, including -leaves, chopped 3 Cloves garlic, chopped 1 ts Brown caraway seeds 1 ts Black caraway seeds (if not -available, use brown) 1 ts Celery seed 2 ts Ground cinnamon 1/2 ts Ground cloves, or 1 teaspoon -whole cloves 1 tb Whole allspice, or 1 -teaspoon ground allspice 1 tb Grated orange zest 1 tb Black peppercorns 1 lg Bay leaf Salt, to taste (optional) 1 1/2 c Red table wine 1/2 c Red wine vinegar 1/2 c Olive oil 1/2 c Cognac (optional) Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container. Mix all of the other ingredients together and pour over the meat. Marinate the meat in the refrigerator for at least 6 hours or up to 8 days. Turn the meat several times during marination so that no section is allowed to become dry. When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal). Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat. Roast the meat in a 350 F oven, basting frequently. Allow 30 to 40 minutes per pound. The inside temperature should be 165 F to 175F as measured with a meat thermometer. Remove the cover during the last 1/2 hour. You should be able to "cut with a fork" when done. If the pan becomes too dry, add additional red wine and/or water, 1/2 cup at a time. You will want at least 1 cup of liquid remaining in the panwhen the roast is done. Transfer the roast to a carving platter and allow it to cool slightly before carving. If desired, serve surrounded with small baked apples or spiced crab apples. HUNTER'S SAUCE: Strain the liquid and vegetables from the roasting pan. Transfer the vegetables to a food processor or blender. Return the liquid to the roasting pan and skim off as much fat as possible. Add 1/2 cup of hot water to the pan and bring to a boil over high heat, scraping up the particles adhering to the pan. Reduce the liquid to 1 cup. Puree the vegetables in the food processor or blender. Add the reduced cooking liquid and blend until smooth. Transfer to a small saucepan and bring to a boil, stirring constantly. If the sauce is too thick, thin to the desired consistency with hot water. Serve in a silver or pewter pitcher, bowl or sauceboat. [The Baltimore Sun; Dec 22, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roast Lamb with Potatoes (Arni Psito me Patates) Categories: Greek, Main dish, Meats Servings: 8 Karen Mintzias 1 Leg of young spring lamb 3 Garlic cloves Salt and pepper 4 tb Butter; melted 1 Lemon; juiced 20 sm Potatoes; peeled Salt 2 tb Tomato paste 2 c -Hot water Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan, fat side up. Roast at 450 F for 1/2 hour. While lamb is browning, sprinkle potatoes with salt, rub with tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350 F. Turn and baste the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temperature to 425 F and brown potatoes for 20 minutes longer. Source: The Art of Greek Cookery by the Women of St. Pauls Greek Orthodox Church Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roast Pork in Cumin Sauce Categories: Pork, Roman Servings: 4 4 lb Pork (roasting joint) 1 ts Cumin MMMMM----------------------------FOR SAUCE--------------------------------- 1/2 ts Ground pepper 1 ts Celery seed (or lovage) 1/2 ts Cumin 1/4 ts Fennel 1 ts White wine vinegar 1 pn Caraway 1/4 c Pine nuts or almonds chopped 1/4 c Dates, chopped 1 tb Honey 1 1/2 c Prok or beef stock 1/8 ts Ground mustard 2 ts Olive oil Ground pepper Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2 1/2 hours. For the sauce, in a mortar, grind pepper, celery seed, cumin and fennel. Combine with vinegar, and add caraway, nuts, chopped dates, honey, stock seasoned with mustard, and olive oil. Bring this sauce to a boil, add raosting pan juices, and simmer for 20 minutes. Thicken with flour and serve with a sprinlking of pepper. Source - The Roman Cookery of Apicius MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roasted Garlic Soup Categories: Italian, Soups Servings: 4 4 Garlic heads (about 1/2 Pound total), unpeeled 1/4 c Olive oil 6 tb (3/4 stick) unsalted Butter 4 Leeks (white part only), Chopped 1 Onion, diced 6 tb All purpose flour 4 c Chicken stock or canned Broth, heated 1/3 c Dry Sherry 1 c Whipping cream Fresh lemon juice Salt and fresh ground White pepper 2 tb Chopped fresh chives Preheat oven to 350F. Cut off top 1/4 inch of each garlic head. Place garlic heads in small shallow baking dish. Drizzle oil over. Bake until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release garlic. Chop garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and Sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roasted Potatoes Categories: French Servings: 4 1 1/2 lb Idaho potaotes, peeled and Cut into 1-1/4-inch chunks 3 tb Rendered goose or duck fat (I use olive oil) 1 tb Chopped fresh parsley 2 ts Chopped fresh garlic Chopped by HAND Coarse (Kosher) salt Contributed to the echo by: Janice Norman Originally from: "The Cooking of Southwest France", Paula Wolfert 1. 2-1/2 hours before serving: Preheat oven to 300 deg. F. 2. Cook potato chunks in boiling salted water for 3 minutes. Drain completely and shake dry in a collander. 3. Melt fat in a baking dish and add potatoes in 1 layer. Bake 2 hours, turning the potatoes in the fat from time to time. Allow all sides to turn crusty brown. 4. Raise the temperature to 375 deg for the last 15 minutes of baking. Just before serving, sprinkle with salt, parsley and garlic. NOTE: During the first hour of baking, the potatoes will remain colorless. DO NOT attempt to raise the oven temperature during this time. Serves: 4. Preparation time: 10 mins. Baking: 2-1/4 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roasted-Red-Onion Ravioli Categories: Italian, Pasta Servings: 4 2/3 Recipe Egg Pasta (use 2 eggs -and 1 1/3 cups flour) ROASTED-RED-ONION FILLING 3 sm Red onions 1 tb Fresh thyme, minced (1 tsp -dried) 1 tb Olive oil Salt Pepper 1 tb Balsamic or red wine vinegar 1 Egg 1/4 c Parmesan cheese, grated CREAM SAUCE 3/4 c Heavy cream 2 Sprigs fresh thyme (1/2 tsp -dried) 1 tb Butter Salt Pepper PREPARATION: Make the Egg Pasta and form into two balls; set aside. For The Filling, heat oven to 375F. Trim and halve the unpeeled onions. Mince the thyme. Toss the oil, onions, 1/2 teaspoon salt, and the minced thyme in a shallow roasting pan. Roast onions, cut side down, until brown, about 10 minutes. Remove onions from pan and set aside to cool. Add vinegar to pan and use wooden spoon to deglaze the bottom. Peel and chop cooled onions. In a small bowl, combine onions, pan juices, and dried thyme, if using. Season to taste with salt and pepper. Whisk egg in a small bowl. Roll both balls of dough as thin as possible into 2 rectangular sheets. Cover one with damp towel and set aside. Lightly brush remaining sheet with the beaten egg. Arrange 12 teaspoons of filling on top of dough, spaced about 2 inches apart. Cover with other sheet of dough and press firmly around mounds of filling. Cut between the mounds with fluted ravioli cutter. Put ravioli, well spaced, on lightly floured baking sheets or waxed paper. Refrigerate if not cooking immediately. Grate the cheese. NOTE: Recipe can be made to this point a few hours ahead. COOKING AND SERVING: For The Sauce, place cream and thyme in small saucepan and bring to simmer over medium heat. Cook until cream is reduced to 1/2 cup, about 5 minutes. Stir in the butter. Strain the sauce and season to taste with salt and pepper. Set aside and keep warm. Cook ravioli in boiling, salted water until tender, about 6 minutes. Drain well. Toss ravioli with the Cream Sauce and grated Parmesan cheese until lightly coated. Serve immediately with freshly-ground pepper. Makes 4 side-dish servings [COOKS March-April 1988] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rodgrod Med Flode (Norwegian Fruit Jelly with Cream) Categories: Spreads, Toppings, Norwegian Servings: 4 1 pt Red currants 1 pt Raspberries 2 c Water 1/2 c Sugar 1 tb Cornstarch 2 tb Water 1 ts Vanilla extract In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired. 4 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rohkostsalat (Cabbage Fruit Salad with Sour-Cream Dressing) Categories: German, Salads, Vegetables, Dressing Servings: 4 2 c Cabbage; Raw, Shredded 1 Apple; Med., 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: Rohrmus Mit Aepfeln Oder Gruiben(Apple or Crackling Mush) Categories: German Servings: 4 200 g Flour (1 3/4 cups) 2 Eggs 1/8 l Milk (1/2 cup plus 1/2 Tbsp) 1 pn Salt 50 g Lard (3 1/2 Tbsp) Apples OR cracklings From the Ries area. Make a pancake batter and pour into a greased bread pan. Top with sliced apples or with cracklings, and bake. If topped with fruit, dust with sugar; if with cracklings, salt, 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: Rolled Baklava Categories: Greek, Desserts Servings: 48 Karen Mintzias 2 lb Phyllo pastry sheets 1 1/2 lb Sweet butter; melted 4 lb Walnut meats; finely chopped 4 tb Granulated sugar 3 ts Cinnamon 1/2 ts Ground cloves MMMMM------------------------------SYRUP----------------------------------- 4 c Granulated sugar 2 c Water 1/2 Lemon (juice only) 1 sm Jar of honey Take 4 sheets of phyllo pastry, keeping remaining sheets covered with a damp towel. Brush each sheet with melted butter and lay one on top of the other. Mix walnuts, sugar, cinnamon, and cloves. Sprinkle some of the mixture evenly over the top buttered sheet and set the pieces upright in a large buttered pan. Continue, using another 4 buttered sheets of phyllo, sprinkling with nut mixture, rolling and cutting, until the pan or pans are full and all the nut mixture is used. Spoon about 1 teaspoon melted butter over each piece, and continue baking for 20 to 30 minutes or until golden brown. Remove from oven and dip each piece into cold thick syrup. Drain on cake racks. Syrup: In a saucepan, combine granulated sugar, water, lemon juice and small jar of honey. Bring to a boil and simmer for 30 minutes, removing scum as it rises to the surface. 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: Rolled Buttery Lemon Cookies (Mailanderli) Categories: Cookies, Switzerland, Entertain, Desserts Servings: 50 1/2 c Butter, slightly softened (1 -stick) 2/3 c Granulated sugar, plus more -for garnishing 1 lg Egg Finely grated peel (yellow -part only) of 1 large Lemon 1 3/4 c All-purpose or unbleached -white flour 1 lg Egg yolk beaten with 1 -tablespoon water For glazing cookies. Grease several baking sheets and set aside. With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated. Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick. Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard. Heat the oven to 375F. Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough. Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished. Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage. Makes 50 to 60 cookies. [THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rolled Calzones Categories: Italian, Appetizers Servings: 4 1/4 oz Active dry yeast 1 1/4 c Warm water 1/2 c Olive oil 4 c Bread flour 1 ts Salt Chopped fresh rosemary, -tarragon and oregano For the filling 2 oz Pesto 1/4 lb Ham, thinly sliced 1/4 lb Provolone cheese, sliced 1/8 lb Coppacola (spicy italian -ham) thinly sliced 2 Sweet red peppers, roasted, -peeled and sliced 2 oz Pepperoncinis, drained and -chopped (6 - 8) 1 Egg 1 Egg white Cornmeal Servings: 4 - 6 as a sandwich QUAN MEAS ING ** For the Pizza Dough *DIRECTIONS* Soften the yeast in the water. Stir in the oil, then the flour and salt. Knead dough on a floured board until smooth and elastic (about 20 minutes). Shape into a round ball, cover with plastic and refrigerate 1 hourl Preheat oven to 400 degrees. Shape the pizza dough into a ball and then roll out into a large oval shape (about 24 inches long). About 2 inches behind the front edge, spread the pesto in a long stripe, stopping just short of the ends. Just behind and overlapping the pesto, place a layer of the ham slices, then a layer of cheese then the coppacolla, peppers and pepperoncinis. You should still have about 2 inches of dough showing at the back edge. Beat the egg and brush on the back edge and ends of the dough. Roll up Calzone as firmly as possible (so no air gets inside). Tuck the ends in and finish with the back edge on the bottom, not on the side. Place on a baking sheet pan sprinkled with corn meal, brush with egg white and bake in a 400 degree oven for 20 minutes. Cool to room temperature and slice. Can be sliced thin for appetizers NOTE: To roast peppers, preheat broiler. Slice the peppers in half lengthwise. Core them and remove the seeds and ribs. Lay the pieces skin side up on a flat broiling pan and place the pan 3 - 4 inches below the heat. Broil the peppers until the skins are charred (they should be black). Then place the peppers in a plastic bag, seal it with a twist tie and set aside. Let peppers steam in the bag for 15 minutes. Remove the peppers from the bag and slip off the charred skins. Source: Chef's Night out Cookbook Courtesy of: George Poston, Chef - Atwater's MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinegar Categories: Pasta, Italian Servings: 4 8 oz Dried Penne or Farfalle 1 tb Salt 3 tb Olive oil 4 Shallots, chopped - OR -6 green onions, white part - only 2 oz Pancetta (Italian Bacon), - diced 1 Head Radicchio (or 1 lb. -Belgian Endive) sliced into -thin strips to yeild 2 cups 2 tb Unsalted butter, cut into -small peices 1/4 c Grated Parmesan Cheese 1 tb Balsamic Vinegar Salt and fresh ground Pepper **Garganelli con Radicchio, Pancetta e Aceto Balsamico** [NOTE: Garganelli is a difficult-to-prepare fresh pasta. For instructions consult a pasta cookbook. Otherwise, substitute dried penne or farfalle.] 1. Bring 3 quarts water to a boil in a large pot. Add salt, then the dried pasta. Cook till "al dente" (8-10 min.). 2. Meanwhile, in a skillet, heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp. Add radicchio and saute' until it wilts. 3. Scrape contents of skillet into a bowl. Toss to combine ingredients, season with salt and pepper to taste and serve. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Romaine Salad Categories: Salads, Italian Servings: 4 1 Head romaine lettuce 1 lg Tomato, peeled & cut Into wedges Dressing: 5 tb Olive oil 1 tb Lemon juice Salt & pepper to taste 1 ts Dill--optional Discarding dark green outer leaves, wash, dry, then chop lettuce. Toss lettuce and tomato wedges with dressing & serve. Dressing: Combine oil, lemon juice, salt, pepper and dill and shake vigorously until well blended. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roman Custard Categories: Desserts, Roman Servings: 3 2 c Milk 1/4 c Honey 3 Egg yolks 1/4 ts Nutmeg or cinnamon To make the custard, first pour the milk into a bowl. Mix with the honey and then scald in a saucepan. Remove from the heat and add well beaten egg yolks. Add nutmeg or cinnamon and stir well. Pour ino individual mould or into a baking dish. Bake uncovered at 325 F for 1 hour, or until set. Sprinkle with cinnamon or nutmeg, and serve. Source - The Roman Cookery of Apicius MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Romanian Eggplant Salad Categories: Vegetables, Romanian, Salads Servings: 4 2 Eggplants (1 lb each) 1 1/2 ts Sea salt, or more to taste 1/3 c Safflower oil 1/4 c Extra-virgin olive oil 1 tb Milk 1 Fresh tomato, sliced 15 Greek black olives 1/4 c Chopped onion From The New York Cookbook by Molly O'Neill. Roast each eggplant, turning frequently, over a flame or under a broiler, until the skin is charred all over, 20 to 25 minutes. Using a sharp knife, peel the eggplants and rinse thoroughly under cold water. Quarter the eggplants lengthwise and discard as many seeds as possible. Toss with 1 tsp sea salt, then place the eggplants in a stainless-steel or other non-aluminum colander and squeeze out as much water as possible. Allow to drain in the colander for 30 minutes. Blot up any excess moisture with paper towels. Cut the eggplant flesh into 1 1/2 inch cubes. Place the cut eggplant in a glass or ceramic bowl and, stirring continuously with a wooden spoon, slowly add the safflower and olive oils and remaining 1/2 tsp sea salt. Stirring, add the milk. Spread out the eggplant on a large plate, and using a fork, score parallel lines on the surface. Garnish with the tomato slices and olives. Serve the chopped onion on the side. Makes about 2 1/2 cups, serves 4 to 6. -!- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rose Hip Soup (Hagebuttem Soup) Categories: Soups, German Servings: 1 1/2 lb Dried rose hips 3 pt Water 2 oz Potato flour 4 tb Madeira (or sherry) 12 Blanched almonds; shredded 1 ts Lemon juice 1 tb Sugar Wash the hips, soak them some hours in water and then let simmer till quite soft, and then force through a strainer of sieve. Boil up again and add the other ingredients and serve with little dumplings or put a spoonful of whipped cream on top of each cup. An adaption based on a recipe by Ella Oswald German Cookery for the American Home, New York 1907 (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rosti (Swiss-Style Potato Cake) Categories: Switzerland, Vegetables Servings: 4 1 3/4 lb Potatoes (see below) 3 oz Butter, lard or bacon fat 1 1/2 tb Water or milk This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day, peel them and grate them on the coarsest blade of the grater. Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and fry, turning them constantly. When they have soaked up the butter or whatever, add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding the potatoes. Don't let them brown. Also note that in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2 oz. diced bacon before adding potatoes. You won't need any extra salt. (3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rosti Potatoes Categories: Vegetables, Switzerland Servings: 2 1 lg Potato Salt and pepper; to taste 2 tb Butter PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat and add the potatoes. Cook without stirring for about 10 minutes. Gently press down on the potatoes to compact them. Flip the pancake and cook until golden on the second side, another 5 to 7 minutes. Add more butter to the pan if necessary. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rote Rubensalat (Red-Beet Salad) Categories: German, Salads, Vegetables Servings: 6 2 Red Beets, Bunches MMMMM-----------------------------MARINADE---------------------------------- 2 tb Water 1/4 c Vinegar 2 tb Caraway Seeds 1 ts Sugar 2 tb Onion, Minced 1 ts Horseradish 1/4 ts Cloves, Ground 1/2 ts Salt 1/4 ts Pepper 5 tb Vegetable Oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rotelle with Smoked Turkey, Broccoli and Peppers Categories: Italian, Pasta Servings: 2 2 c Small broccoli florets 5 oz Rotelle or fusilli pasta 2 tb Unsalted butter 2 tb Olive oil 2 Garlic cloves, minced 1/4 ts Dried red pepper flakes 8 oz Smoked turkey (or chicken), -skin removed, diced 1/3 c Jar-packed roasted red -peppers, drained, diced 1/2 c Chicken stock or canned -broth Freshly grated Romano cheese Rotelle with Smoked Turkey, Broccoli and Peppers Cook broccoli in large pot of boiling salted water until criisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry. Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, melt butter with olive oil in heavy large skillet over low heat. Add garlic and red pepper flakes and saute until garlic is tender, about 3 minutes. Add turkey and saute until heated through about 4 minutes. Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and cook until pasta has absorbed most of liquid, stirring frequently, about 4 minutes. Divide pasta between plates and serve, passing Romano cheese separately. 2 servings. Enjoy! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roter Press-Sack (Red Head Cheese) Categories: German Servings: 4 1/2 l Pig's blood (2 cups plus 2 -Tbsp) 1 kg Fatty meat from pork head, -snout, shoulder, Tongue, heart, and skin (a -generous 2 lbs) 1 Onion Salt and pepper to taste 1 pk Allspice* 1 pk Ground cloves* 3 tb Marjoram 3 Bay leaves Boil the pork skin [and other meat] with the onion and bay leaves. Grind up half of the cooked skin, and finely cube the other half. Also cube the other meat. Combine the skin, meat, blood, and seasonings and mix well. Stuff the mixture into an inverted, cleansed pork stomach or cleansed bungs.** Simmer, at 175 to 185 degrees F, for 2 hours. Turn frequently during the cooling process. Serves 4. [*Note: 1 pkg is a considerably smaller quantity than the smallest spice container I have ever seen stateside. And that, alas, is as specific as I can get on the subject. K.B.] [**Note: I strongly recommend that anyone contemplating this recipe consult a book on how to prepare intestines for use as sausage casings. 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: Rotkohl (Red Cabbage) Categories: German Servings: 12 4 lb Head red cabbage, cored and -finely shredded 1/2 c Red wine vinegar 2 tb Vegetable oil 2 c Diced onions 2 sm Tart apples, cored, pared, -thinly sliced 2 tb Firmly packed brown sugar 2 ts Salt 2 Bay leaves 1/2 ts Pepper 6 Whole cloves 1/4 c Dry red wine In large bowl combine cabbage and vinegar; toss and set aside. In 12-inch non-stick skillet heat oil over medium-high heat; add onions and saute until translucent. Add cabbage mixture and remaining ingredients except wine and stir to combine. Reduce heat to low, cover skillet tightly, and let steam for about 15 minutes or until cabbage is done to taste; stir in wine and cook, uncovered, for about 5 minutes longer. Remove bay leaves and cloves before serving. Excellent with Sauerbraten. Makes 12 servings, about 1 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOk] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rotkohl (Red Cabbage) Categories: German, Vegetables Servings: 4 2 tb Vegetable Oil 2 Onions, Small, Sliced 2 lb Red Cabbage, Shredded 2 tb Vinegar Salt To Taste 1 ts Sugar 1 lg Apple, Tart, *, or: 1/2 c Applesauce 1/2 c Red Wine 1/2 c Beef Broth, Hot * Core and peel apple, then fine chop it. ~------------------------------------------------------------------------- Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rotkrautsalat (Red Cabbage Salad) Categories: German, Salads, Vegetables Servings: 4 5 Bacon, Slices 1 ts Sugar 2 tb Vinegar 1/4 c Wine, Red or White 1/2 Red Cabbage, Head, Shredded 2 tb Vegetable Oil 1/2 ts Salt 1/4 ts Pepper 1 tb Caraway Seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rough Puff Pastry Categories: British, Desserts Servings: 6 8 oz Plain (all purpose) flour 1 pn Of salt 6 oz Margarine 6 tb To 8 tb cold water 1. Sieve the flour and salt into a mixing bowl. 2. Cut the margarine into small pieces (size of a walnut). Add to the flour and toss lightly with the fingertips so that each piece of margarine is coated with flour - but not broken up. 3. Add 6 Tablespoons water and mix lightly with the blade of a knife into a soft dough, making sure that the pieces of margarine are kept whole. If some of the flour is loose in the bowl, add a little more water and mix until it is worked in and the dough fairly soft. 4. Gather together with the fingertips, turn out onto a well-floured board and again sprinkle with flour. 5. Form into a small oblong, flour the rolling pin and roll lightly and carefully to a strip approximately 10 inches by 5 inches. 6. Brush off any surplus flour. Fold into three by folding the bottom third upwards and the top third downwards and over to cover it. 7. Lightly press the three open edges with the rolling pin to seal. Second Rolling: 8. Turn the pastry round on the board so that the right hand edge faces you. Roll out to a strip approximately 9 inches by 6 inches. 9. Brush off any surplus flour. Fold into three again and seal the edges. Place on a floured plate; sprinkle with flour; cover with a damp cloth or plastic bag and leave in a cold place for 20 minutes. Third and Fourth Rollings: 10. Repeat stages 8 and 9 for the third rolling (the resting period can be omitted) and again for the fourth rolling. (If the dough is streaky and rough in appearance, give it a fifth rolling. 11. After the last rolling and final resting, the pastry is ready to roll to the thickness stated in the recipe used. Following is the recipe for Eccles Cakes, using this pastry. Shared by Sylvia Mease (Cookie Lady) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rouladen of Beef Categories: Beef, Breads, German Servings: 6 1 1/2 lb Round steak in 6 thin pieces Salt and black pepper to -taste 1/4 c + 2 Tbl Dijon mustard 6 sl Cooked bacon, crumbled 1/2 c Chopped onion 1 c Chopped carrots 6 Dill pickle spears 2 tb Vegetable oil 1. Preheat broiler. 2. lb each piece of beef between two pieces of waxed paper to 6 inch diameter (about 1/8 inch thick); sprinkle with salt and pepper. 3. Place meat on rack in pan 4 inches from heat and broil for 1 minute on each side. 4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll up and secure with a wooden toothpick. 5. Heat oil in a medium nonstick skillet over medium heat. Brown meat rolls on all sides. 6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until beef is tender. Remove to a warm serving dish. Pour the pan juices into a sauce bowl. Remove toothpicks before serving. Pass the sauce separately. Makes six servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rouladen Categories: Beef, German Servings: 6 1 lb Top round Dijon mustard 4 To 5 strips bacon 1 Onion, sliced Salt and pepper 1/2 c Flour Shortening Slice top round paper thin in 8" x 6" strips. Liberally spread mustard over slices of meat. Saute bacon in skillet until fat is translucent, but bacon is not crisp. Can do in microwave for one minute. Place a strip of bacon on each slice of meat. Distribute onions equally on slices of meat. Roll meat and tie. Season flour with salt and pepper to taste. Sprinkle flour mixture over meat rolls. Melt shortening in fyring pan and brown meat on all sides. Add enough water to half cover meat rolls. Simmer for 20 minutes, turning. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roulo me Filo Categories: Greek, Meats, Main dish Servings: 4 Karen Mintzias 2 tb Butter or margarine 1 sm Shallot or onion 1 1/2 lb Veal, ground 1/2 c Chopped tomatoes -OR- tomato juice 1 Cinnamon stick; -OR- 1 ts -Ground Cinnamon Salt; if necessary Freshly ground black pepper 1 ts Chopped fresh basil -(more if desired) 2 Eggs; separated 1 1/2 c Thick Saltsa Aspri 1/2 c Grated mizithra cheese -OR- kefalotyri cheese 1/2 ts Grated nutmeg Heavy greaseproof paper -(about 20 by 20 inches) 12 Filo pastry sheets 1/3 c Butter or margarine - melted and warm 2 Eggs, hard-cooked; sliced 1 tb Chopped fresh parsley Heat the butter in a large frying pan, then saute the onion until soft. Add the meat, mashing it with a fork until the raw color disappears. Add the tomato and cinnamon, cover and simmer about 20 minutes, stirring once or twice. Remove the lid and season judiciously (if the cheese is salty, don't add salt until the very end). Stir in the basil, then remove the cinnamon stick and cool. Using a wooden spoon, mix the egg whites into the meat. Meanwhile, prepare the saltsa aspri (it must be thick) and combine with the egg yolks, cheese, and nutmeg. Taste to see if salt is needed. To make the loaf, spread the baking paper flat on your work surface. Lay a sheet of filo (keeping the rest covered with a damp towel or waxed paper) in the center of the paper and brush with butter. Continue laying filo, one sheet on top of another, brushing each with butter, to make a large "base" on which to roll the meat loaf (about 15 x 15 inches). Spread half of the saltsa aspri in the center of the filo, alowing wide margins for turning later. Spread the meat mixture over the sauce to a length of about 9 inches. Lay the egg slices over the meat, cover with the remaining sauce, and sprinkle with parsley. Turn the edges of the filo up over the meat and roll into a loaf. Fold the paper over the loaf, secure it, and place, seam side down, in a baking pan. Bake for 1 hour in moderate oven (350 F), removing the paper after 35 minutes to allow the filo to get crisp. Brush the outer surface of the filo with butter or margarine for a higher golden chestnut color. With wide spatulas, lift the loaf onto a warm platter. Serve immediately, with fresh green salad, black olives, and a heady wine. Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN: 0-517-27888-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ruehrkuchen (Stirred Cake) Categories: Cakes, Desserts, German Servings: 6 250 g Butter (1 cup plus 2 Tbsp) 250 g Sugar (1 cup plus 2 Tbsp) Lemon 3 To 4 eggs A bit of rum Salt 500 g Flour (4 1/2 cups less 1 -Tbsp) 1 pk Baking powder* 1/8 l Milk (1/2 cup plus 1/2 Tbsp) Buttercream: 1 pk Vanilla powder** 100 g Sugar (1/2 cup less 1 Tbsp) 1/2 l Milk (2 cups plus 2 Tbsp) Cream the butter. Stir in pudding, a spoonful at a time. Cut cake twice [horizontally]. Fill with the buttercream, and also spread buttercream on top. ((*Note: Baking powder - and for that matter, vanilla sugar - is sold in small packages in Germany. The average cake uses one package. K.B.)) ((**Note: Probably a package of pudding mix, as the later instructions refer to pudding. 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: Rugalahs Categories: Jewish, Chocolate, Cheese Servings: 96 1 lb Unsalted butter, cut into 1 -inch cubes 4 c Flour 1 lb Cream cheese 1 c Raspberry or apricot jam 1 1/4 c Packed brown sugar 3 tb Cinnamon 2 tb Unsweetened cocoa powder 1 c Finely chopped hazelnuts or -walnuts 1 Egg 1/2 ts Salt 1/2 c Coarse sugar or finely -chopped nuts Although this recipe can be halves, it's worth making mounds of these melt in your mouth cinnamon crescents, since they freeze perfectly and thaw quickly. Rugalahs can be frozen either baked or unbaked. To bake frozen rugalahs, allow an extra five minutes cooking time. In large bowl, using pastry blender or 2 knives, cut butter into flour until mixture resembles coarse bread crumbs. Cut in cream cheese until dough feels moist. Knead dough until you can gather into large ball. Divided into 8 pieces. Wrap individually and refrigerate at least 1 hour or overnight. (Let dough stand at room temperature for about 15 minutes before rolling) In medium bowl combine brown sugar, cinnamon and cocoa. Stir in hazelnuts. Set aside until ready to use. On lightly floured surface, roll each piece of dough into circle 10 inches in diameter. Spread about 2 tbsp jam over each circle; sprinkle with some brown sugar mixture. Cut circle into 10-12 equal wedges. Roll up each one from outside, curving slightly to form crescent. Place about 2 inches apart on greased or parchment lined baking sheet. Repeat with remaining peices of dough. Beat together egg and salt and brush it onto each cookie. Sprinkle with coarse sugar or nuts. Bake in 350 F oven for 20-25 minutes or until golden. Makes 96 crescents. Origin: Canadian Living, December 1987. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Runza Categories: Italian, Beef Servings: 4 1 1/2 lb Hamburger 1/2 x Cabbage 1 Onion 1 Partially frozen Bread Dough Salt+papper Cheese (velveeta) Contributed to the echo by: Sukee Bailey Hello, try this for dinner, Keep in the Freezer for left overs, and when you want it again.. just heat-up with Microwave oven. RUNZA OVEN TEMP. 350-375 Brown hamburger and onion. drain, add cabbage and simmer. Slice bread dough and roll out on Floured board. Fill with hamburger + cabbage, put slice of cheese pinch tight. Bake till Brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Dressing Categories: Dressing, Russian Servings: 1 1/2 c Mayonnaise 1 tb Chili sauce or ketchup 1 ts Finely chopped onion 1/2 ts Prepared horseradish 1/4 ts Worcestershire sauce 1 tb Finely chopped parsley 1 tb Black or red caviar (opt.) Combine all the ingredients in a mixing bowl. Blend well. Yield: about 3/4 cup From Craig Claiborne's "Southern Cooking" Posted by: Wesley Pitts, the Bourbon Cowboy MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Meat Balls (Bitochki) Categories: Ground beef, Russian, Veal, Beef Servings: 6 1 lb Ground beef 1 lb Ground veal 1/2 c Chopped onion 1/4 c Rendered kidney fat 2 sl Break, soaked in milk, -squeezed dry 2 ts Salt Ground pepper Fine bread crumbs Butter or beef fat 2 c Sour cream 1/2 lb Sliced mushrooms, sauted Cook onion in rendered kidney fat until wilted. Mix beef, veal, onion, bread, salt and little pepper. Knead well and chill. Wet hands and form mixture into balls the size of gold balls. Roll in crumbs and fry in butter or beef fat until brown all over. Remove and keep warm. Add sour cream and mushrooms to pan. Heat. Pour sauce over meat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Pickled Whitefish Categories: Fish, Russian Servings: 4 4 Pieces of whitefish fillet - (about 6 oz each) 1 Onion; thinly sliced 1 tb Mustard 1 ts Whole coriander seed 1 ts Minced garlic 1 c White wine 1/4 c Vinegar 1/4 c :water 2 tb Chopped fresh dill Salt and pepper; to taste PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large enough to hold the fillets comfortably, spread the onions over the top and set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill, salt and pepper in a small pot. Place over high heat, quickly bring to a boil and pour over the whitefish fillets. Cover the baking dish and place in the oven for 5 minutes. Remove from the oven, let cool to room temperature and place in the refrigerator. Serve chilled. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Stuffed Pumpkin Categories: Desserts, Russian Servings: 8 4 lb Pumpkin 1 1/2 c Long-grain rice 2 lg Tart cooking apples (like -Granny Smith), peeled, -cored and diced 1/2 c Golden raisins 1/2 c Dried sour cherries -(available in specialty -food stores) 8 tb (1 stick) unsalted butter, -melted 1 tb Sugar or more to taste 3/4 ts Ground cinnamon Salt to taste 1/4 c Hot water This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table. Pumpkin is stuffed with rice, apples, raisins and sour cherries, then baked. Cut the stem end of the pumpkin as if you were about to carve a jack o'lantern. Set aside "lid". Remove insides of pumpkin and discard (or save to roast and munch on). Using a grapefruit knife or melon baller, scoop out the flesh of the pumpkin as much as you can without piercing the skin. Chop flesh and set aside. In lg saucepan, bring 3 qts of salted water to boil and dump in the rice. Cook over high heat, covered until still a bit hard to the bite...about 15 minutes. Drain well. Meanwhile, preheat oven to 325 degrees. In large bowl, combine, pumpkin, partially cooked rice, raisins, dried sour cherries and melted butter. Season with sugar, salt and cinamon. Spoon stuffing loosely into pumpkin, sprinkle with the hot water and put "lid" on tightly. Place on baking sheet and bake till pumpkin is tender to a point of a knife...about 2 hrs. Cut into wedges and serve. Serves 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Tea Cakes Categories: Desserts, Russian Servings: 36 1 c Margarine, softened 1/4 c Confectioner's Sugar 1 ts Vanilla Extract 2 c Flour 1/2 c Pecans, chopped and toasted Confectioners' Sugar Cream the margarine, sugar and vanilla together until light and fluffy. Mix in the flour and pecans. Chill for 2 hours. P:inch off small pieces of dough and roll into 1-inch balls. Place on an ungreased baking sheet. Bake in a 375-degree oven until very lightly brown, 10 to 12 minutes. Cool on a wire rack. Roll in confectioners' sugar before serving. Store in an airtight container. Makes 36 One Cake = Calories: 74 Carbohydrates: 6 Protein: 1 Fat: 6 Sodium: 59 Potassium: 19 Cholesterol: 0 Exchange Value: 1/2 Bread 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: Russian Tea Categories: Beverages, Russian Servings: 6 6 tb Orange-Pekoe tea 4 Whole cloves 1/2 c Sweet cider 1/2 ts Red food coloring 2 qt Boiling water Sugar, honey or strawberry -jam Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Torte Categories: Russian, Desserts Servings: 6 4 c Ground walnuts 1 c Sugar 2 ts Cinnamon 2 cn Solo apricot filling 4 c Flour 3 Stick butter 4 Beaten egg yolks 1/4 c Milk 3/4 c Warm water 1 pk Dry yeast 4 Egg whites 8 tb Sugar Combine ground walnuts, 1 cup sugar and 2 teaspoon cinnamon and set aside. Reserve 3/4 cup for topping. Cut butter into flour; add egg yolks, milk, and yeast dissolved in warm water blending well. Line jelly roll pan with foil. Roll out 1 part dough and line pan bottom. Spread nut mixture less 3/4 cup over dough. Roll and spread 2 nd layer dough. Spread with apricot filling. Roll and spread top dough. Bake at 350 degrees in oven for 35 minutes. Beat egg whites adding sugar until stiff. Immediately spread over torte while still warm. Sprinkle with reserved 3/4 cup sugar/nut mixture. Bake additional 10 minutes. Cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rye Bread Categories: Breads, German Servings: 12 2 pk Yeast, Active Dry 1/2 c Warm Water(110-120°F) 1 1/2 c Milk, Lukewarm 2 tb Sugar 1 ts Salt 1/2 c Molasses 2 tb Butter 3 1/4 c Rye Flour, Unsifted 2 1/2 c Bread Flour, Unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375°F. Bake for 30 to 35 minutes. Makes 2 round loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rye Sourdough Starter Categories: Breads, Jewish Servings: 1 1 pk Dry yeast 3 c Water, tepid (80-degree) 3 1/2 c Flour, rye medium 1 Onion, small, peeled and Halved. The 4-cup batch of starter made by this recipe is enough to bake any of the rye breads requiring a rye starter, with enough left over to serve as the nucleus for another baking. When you "feed" leftover starter... which should be done every 2 weeks or so.. add a little rye flour and water, using 3 parts of flour to 2 of water. To build up a small amount of starter to a quantity large enough for baking, do the job in several steps, never adding a larger measure of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours, until it is bubbly and no longer smells floury. To increase further, add more flour and water in the same proportions and again let the starter ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage, freeze it. Thaw, then feed the starter and let it ferment at room temperature before use. Makes about 4 cups. 1. Dissolve the yeast in 2 cups of the tepid water, then beat in 2 cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. 2. Remove the onion. Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with the cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result.) TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold the starter longer before use, the night before it is wanted, add 1/2 cup tepid water and 3/4 cup rye flour and let is stand at room temperature overnight. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Saffron Rice Categories: Greek, Side dish Servings: 4 Karen Mintzias 25 Saffron strands 1/2 c Hot water 2 tb Olive oil 1 1/2 c Basmati rice 2 1/2 c Water Salt; to taste Soak the saffron in the hot water for 10-15 minutes. Put the rice in a strainer and rinse under hot water until it runs clear. Then rinse again under cold water and leave to drain. Heat the oil in a saucepan and add the rice. Sauté until it becomes translucent. Add the remaining amount of water and salt, bring to a boil, and add the saffron infusion. Stir, cover tightly, and leave to simmer on a very low heat (preferably on a heat diffuser) - for about 20 minutes, until craters from on the surface. Stretch a piece of cheesecloth or a dish towel over the top, cover tightly with a lid, and leave in a warm corner to rest for 10-15 minutes. The cloth will absorb the steam from the rice and allow the grains to separate. Source: Recipe 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: Saganaki (Fried Cheese) Categories: Greek, Appetizers, Cheese/eggs Servings: 4 Karen Mintzias 1/3 lb Kefalotyri or kasseri cheese 2 tb Butter 1 Lemon (juice only) Cut the cheese into bite-sized cubes. Melt the butter in a "saganaki" (or another frying pan), and fry the cheese on all sides until crusty and chestnut colored. Squeeze lemon juice over the cheese and serve with bread, other appetizers, and wine or ouzo. 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: Salad Bar Pizza Categories: Italian, Vegetarian, Low-cal, Salads, Pizza Servings: 9 2 Prepared 9-inch deep-dish -whole-wheat crusts 1 lb Cut-up fresh vegetables -(broccoli buds, Cauliflower florets, red and -yellow bell pepper Rings, sliced red onion, -julienne carrots) 2 ts Olive oil 1/4 c Water 3 lg Cloves garlic, minced 2 c Plain tomato sauce Salt and coarse-ground black -pepper 1 tb Fresh basil leaves (or 1 -teaspoon dried) 1 tb Fresh oregano leaves (or 1 -teaspoon dried) 2 c Shredded skim-milk -mozzarella cheese 4 tb Grated Parmesan cheese Preheat oven to 425 degrees F. Have crusts ready to fill. Combine the vegetables with the oil, water, and garlic in a nonstick skillet over medium-low heat. Cook, uncovered, stirring occasionally, until water evaporates, about 5 minutes. Spoon tomato sauce over crusts. Arrange vegetables evenly over sauce. Season to taste with salt and pepper and sprinkle with herbs. Top with the cheeses. Bake on bottom shelf of oven for 20 to 25 minutes. Makes two 9-inch deep-dish pizzas. Nutrients (per quarter of a pizza): Calories 277 Protein 14.2 grams Fat 6.5 grams Cholesterol 15.0 mg Fiber 4.1 grams Sodium 1130 mg SOURCE:[ MODERN MATURITY: Feb/March 1990 ] Posted By: Fred Peters MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salad Frisee Categories: Salads, French Servings: 2 1 sm Shallot 1 tb Dijon mustard 1 1/2 tb Red wine vinegar 5 tb Extra virgin olive oil Salt Freshly ground black pepper 1/3 lb Slab bacon - cut into 1/2-inch cubes 12 Cubes French bread (1/2") -(crusts removed) 3 c Chicory leaves - torn into 2-inch pieces This is based on a classic French salad served at Quatorze Restaurant in New York. IN A SMALL BOWL, combine the shallot, mustard and vinegar. Mix well then slowly whisk in the olive oil. Season with salt and pepper and set aside. In a small heavy skillet, saute the bacon over medium heat until browned on all sides, about 4 minutes. Remove with a slotted spoon and set aside. Add the cubes of bread to the skillet and saute until brown on all sides, 5 minutes. Return the bacon to the skillet, and heat it rapidly with the croutons, stirring constantly, until very hot. Remove the pan from the heat and quickly stir in the salad dressing, mixing well. (Take care, it may splatter). In a salad bowl, combine the chicory with the hot dressing, bacon and croutons, tossing quickly. Serve at once. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salad Nicoise Categories: Salads, Middle east, Fish Servings: 4 1/3 lb Green beans 1/3 lb Baby potatoes 56 G. can rolled fillets of -anchovies, drained and -rinsed 1/3 c Black olives, halved 12 Cherry tomatoes, halved 6 Lettuce leaves 2 cn Chunky tuna, drained French Dressing: 1/4 c Olive oil 1 1/2 tb Lemon juice 1 ts White vinegar 1 ts Seasoned pepper 1 ts Chopped fresh thyme leaves Cut beans into 1 1/2 inch lengths. Boil, steam or microwave beans and potatoes separately, until just tender; drain. Slice potatoes, combine in a bowl with beans, anchovies, olives,tomatoes, torn lettuce leaves and tuna. Just before serving, toss lightly with dressing. Dressing: Combine all ingredients in jar, shake well. Serves 4 Source: Australian Woman's Weekly, Mediterranean Cookbook posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salad of Fresh Fava Beans with Pecorino Romano Cheese Categories: Salads, Italian Servings: 4 2 lb Fresh Fava Beans (to yield - about 8 oz. shelled) 2 Shallots, peeled & finely -chopped Salt and Fresh Ground Pepper Juice of 1 lemon 10 tb Olive Oil (extra virgin) 1 Head baby lettuce (such as - Boston Bibb), washed & - dried 1 bn Watercress, washed & dried 6 oz Pecorino Romano Cheese, - cut in 1" cubes 1. Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean. 2. Place the shallots in a small bowl, add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil. 3. Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salata Horiatiko - Village Salad Categories: Greek, Salads Servings: 6 Karen Mintzias 4 md Tomatoes 2 Slender green cucumbers 1 Sweet green pepper 2 md Onions, sliced 125 g Feta cheese 1/2 c Black olives MMMMM-----------------------LATHOXITHO (DRESSING---------------------------- 1/2 c Olive oil 1/4 c Wine vinegar 2 ts Chopped oregano or parsley 1 Garlic clove, crushed 1/2 ts Salt Freshly ground black pepper If peeled tomatoes are desired, pour boiling water over them and leave for 10 seconds. Drain and peel. Cut tomatoes into wedges. Peel cucumbers thinly and halve lengthwise. Cut in 1 cm (1/2 inch) slices. Wash, core and seed pepper and remove white membrane. Halve and cut into thick strips. Separate onion slices into rings. Place prepared ingredients in a bowl, dice the feta cheese and put on top with the olives. Pour on dressing just before serving. For dressing: Combine ingredients in a bowl and beat well with a fork or put in a screw top jar, seal and shake well. Beat or shake again just before serving. 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: Salmon Coulibiac Categories: Salmon, Russian, Fish Servings: 10 2 (15xl2-inch) sheets puff -pastry Rice Filling, chilled -(recipe follows) Mushroom-Spinach Filling, -chilled (recipe follows) 1 1/2 lb Poached salmon, boned and -flaked, chilled 1 Egg 2 ts Half and half 2 (lOx4-inch) sheets puff -pastry Salmon coulibiac is a traditional Yule holiday dish in Russia because it looks like a present: red (salmon) and green (spinach), all gift-wrapped in puff pastry. This dish would also be ideal on a New Year's Eve or Twelfth Night buffet. Here's a salmon coulibiac from Just Off Melrose caterers in Hollywood. Cucumber-Dill Sauce (recipe follows) Place 2 (15xl2-inch) puff pastry sheets side by side on floured board. For each puff pastry, spoon 1/4 Rice Filling evenly over center of each pastry. Add Mushroom Spinach Filling evenly on top of rice mixture. Distribute flaked salmon evenly over mushroom mixture. Top each with remaining Rice Filling. Beat egg with half and half in small bowl to make egg wash. Brush edges of pastry with egg wash. Fold pastry lengthwise, overlapping edges. Tuck ends to seal. Turn over, seam-side down, onto greased baking sheet. Make cutouts from remaining (lOx4-inch) puff pastry sheets, using pastry cutters. Place on top and sides of pastry roll. Make vent in center of roll and brush entire surface and cutouts with egg mixture. Bake at 350 degrees 45 minutes, or until golden brown. Remove and allow to cool 10 minutes before slicing. Serve hot or at room temperature with Cucumber Dill Sauce. Makes about 10 servings. Rice Filling 2 tbs butter 1/2 cup chopped shallots 2 cloves garlic, minced 3 cups cooked rice 1 bunch fresh dill, chopped Melt butter in skillet over medium heat. Add shallots and garlic. Saute until shallots are tender. Add rice and dill and mix well. Mushroom-Spinach Filling 1/4 cup butter 1 onion, chopped 1/2 pound mushrooms, sliced 1/4-inch thick 1 (IO-ounce) package frozen chopped spinach, thawed and squeezed dry Salt, pepper Melt butter in small skillet. Add onion and saute until tender, about 1 minute. Add mushrooms and spinach and cook 3 minutes. Season to taste with salt and pepper. Cucumber-Dill Sauce 2 tbs butter 1/4 cup minced shallots 1 1/2 tsp flour 1 cup half and half 1 cup sour cream 1/2 cup chopped fresh dill Salt, pepper 1/4 cup grated peeled cucumber Melt butter in small skillet over medium heat. Add shallots and saute until translucent. Stir in flour and cook 1 minute. Stir in half and half and simmer until slightly thickened. Add sour cream and dill. Season to taste with salt and pepper. Heat through, but do not boil. Add cucumber just before serving. Makes 2 1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salsa Di Balsamella - Bechamel Cream Sauce Categories: Italian, Sauces Servings: 4 4 tb Butter 4 tb Flour 2 c Milk; heated Salt Cayenne pepper; a pinch Nutmeg; a pinch Over low heat, melt the butter into a saucepan, making sure it does not brown. Add the flour and mix thoroughly. Add the warm milk slowly, stirring constantly, until the sauce is thick and creamy. Stir in the seasonings. Makes 2 cups/470 ml From Chef Pasquale Carpino's Gourmet Italian Cooking Source: Gourmet Italian Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salsa Di Pomodoro - Basic Tomato Sauce Categories: Italian, Sauces Servings: 20 3 oz Olive oil 1 Onion; finely chopped 3 Garlic cloves; chopped 1 tb Basil 1 tb Nutmeg 2 tb Sugar Salt and pepper 4 cn Plum tomatoes; peeled (28 o -z. cans) 2 cn Tomato paste (10 oz. cans) 6 oz Red wine; dry 3 tb Butter Fat grams per serving: Approx. Cook Time: :30 Heat the oil in a large pot and saute the onion, garlic and seasonings for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any hard parts. Add to the pot with the tomato paste, red wine, and butter. Simmer for about 30 minutes, stirring frequently. The sauce should be fairly thick when ready. When you notice the golden oil floating on the top of the sauce it has finished cooking. Now check the seasonings and you're done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpino's Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salt Crusted Old-English Prime Rib Categories: British, Beef Servings: 6 1 ts Monosodium glutamate (MSG) 2 tb Worcestershire sauce 1 ts Paprika Prime rib roast Salt and pepper to taste Rock salt/ice cream rock salt Mix MSG, worcestershire, paprika, salt and pepper and rub into meat. Completely cover the bottom of a heavy roasting pan with a layer of rock salt. Lightly dampen the salt with water until salt is just moist. Place roast on the salt in standing position. Cover the roast completely with more salt, then dampen lightly. Roast in preheated oven at 500 degrees for 12-15 minutes per pound. When done, rock salt will be extremely hard. Crack it, pull away from meat and brush any remaining salt particles from roast. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salt Cured Leg of Lamb (Spekemat) Categories: Lamb, Norwegian, Scandinavia Servings: 6 3 lb Salt 4 qt Water (less if the leg is -smaller) 1 tb Sugar 8 lb Leg of lamb You will need a large saucepan and a large crock. Dissolve the salt in the water to make a brine. Add the sugar. Put the leg of lamb in a large crock and pour enough brine over it to cover it completely. Put a weight on top to keep it underwater. Leave to take the salt in a cool pantry (not below the freezing point, or the salting process comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days per pound of meat.) Take the leg out after the allotted time and rinse thoroughly so that you do not get too salty a rind. Hang it out to dry in a well-aired cool pantry, wrapped in a loose bag of cheesecloth or muslin to protect it from flies. It will be dry, delicious, and ready to eat in 2 to 3 months. Serve, sliced very thin with a sharp knife, as part of an indoor picnic meal, with sweet butter, fresh hard-boiled eggs, a sliver of 'geitost' (the Norwegian sweet brown cheese), and flat bread or potato pancakes to wrap around each morsel. A bowl of sour cream and some fresh raspberries can follow as a replacement for Norwegian cloudberries. Yield: 3 to 5 lbs dried meat. Allow 1/4 lb of dried meat per person. Time: Start 3 months before you need it; 20 minutes 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: Salt Pork, Beans and Hominy Categories: Penn-dutch, Casserole, Beans Servings: 1 1/2 lb Soup Beans 1/2 lb Hominy 1/2 lb Salt Pork pn Marjoram Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Saltimbocca Alla Romana Categories: Italian Servings: 4 8 sm Veal cutlets Salt Freshly ground black pepper 4 lg Slices prosciutto; halved 8 Sage leaves 3 tb Butter 1 tb Cooking oil Flour for dredging 3 tb Dry white wine 1/4 Lemon POUND VEAL CUTLETS to flatten them. Sprinkle with salt and pepper. Lay 1 sage leaf on each piece of veal and top with 1/2 slice prosciutto. Pin cutlets together with toothpicks. Melt butter with oil in a large skillet. Lightly flour veal bundles and saute over medium heat 2 minutes to a side (in two batches, if necessary). Transfer them to a heated dish and remove toothpicks. Pour wine into skillet. Over high heat, quickly stir and scrape up browned bits from bottom of pan. Pour sauce over veal, squeeze on lemon, and serve at once. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Saltsa Aspri (Greek White Sauce) Categories: Sauces, Greek Servings: 1 Karen Mintzias MMMMM-------------------------THIN WHITE SAUCE------------------------------ 1 tb Butter 1 tb Flour 1 c Milk; warm MMMMM------------------------MEDIUM WHITE SAUCE----------------------------- 2 tb Butter 2 tb Flour 1 c Milk; warm MMMMM------------------------THICK WHITE SAUCE----------------------------- 3 tb Butter 3 tb Flour 1 c Milk; warm MMMMM-----------------------------OPTIONAL---------------------------------- Salt & White pepper Grated nutmeg To make the sauce, in a heavy saucepan melt the butter and heat WITHOUT browning. Using a wire whisk, stir in the flour. Cook for 1 to 2 minutes over low heat, then remove from the burner and gradually stir in the warm milk. Move the pan back to the heat and bring to a boil, stirring steadily for a smooth sauce. Add a pinch of salt and white pepper, and grate a little nutmeg for a nice flavor. As a general rule, thin white sauce is used for soups and sauces, medium for pastitsio and moussaka and other au gratin dishes, and a thick sauce for croquettes and souffles. 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: Saltsa Kima (Greek Meat Sauce) Categories: Greek, Sauces Servings: 4 Karen Mintzias 1 Onion; chopped fine 3 tb Butter 1 lb Lean ground beef 1 Garlic clove 1/2 c Dry red wine 1 lb Canned, peeled tomatoes* 2 tb Tomato paste 1/2 ts Granulated paste 1 Stick cinnamon 1 Bay leaf Salt & Pepper 4 tb Chopped parsley 1 Sprig basil or 1/2 t dried *Note: Tomatoes should be drained and chopped. In a heavy saucepan cook the onion in a little water over medium heat until softened, then add the fat and cook the onion until translucent. Combine the ground beef with the onion, mashing with a fork and stirring until the raw color disappears. Add the garlic and wine, then cover and simmer for 5 minutes. Stir in the tomatoes, the tomato paste, sugar, cinnamon stick, bay leaf, salt and pepper to taste, then simmer, covered, for 30 minutes longer. Add the parsley and basil during the last 10 to 15 minutes. Cook uncovered for the last few minutes, to allow excess liquid to evaporate; the sauce should be thick. Remove the cinnamon stick before serving. Makes 4 cups. 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: Salzburger Nockerln Categories: Desserts, Austria, Viennese Servings: 4 4 ts Unsalted butter 4 ts Currant or grape jelly Whites of 9 large eggs, at -room temperature 1/2 c Vanilla sugar Zest of 1/2 lemon, grated Yolks of 4 eggs 1/4 c Granulated sugar 1/2 c Sifted all purpose flour 1. Preheat the oven to 450 degrees F. 2. Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly. 3. Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form. 4. Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden. 5. Serve immediately. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately). Serves 4. 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, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sambusak (Sephardic Stuffed Pastries) Categories: Jewish, Ground beef, Entertain Servings: 6 2 tb Active dry yeast (2 -packages) 2 c Lukewarm water, divided 1 pn Of sugar 1 ts Salt 1/2 lb Pareve (without meat or milk -products) margarine 2 lb Sifted all-purpose flour -(about 8 cups) 1 tb Ground anise Vegetable oil for frying Meat Filling (recipe -follows) Directions: Procedure: Dissolve the yeast in about cup warm water with a pinch of sugar. Add salt, remaining water, margarine and some of the flour. Gradually add the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or sticky, add more flour. Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour). Punch down, knead again and let rise again until doubled. Take a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board until it flattens into a circle. Place 1 tablespoon of filling in the center. Fold over and pinch into a half- moon shape. Heat oil to 375 degrees. Deep-fry until golden. Drain and serve. Meat Filling 1 tablespoon vegetable oil 1 bunch scallions, diced 1 pound very lean ground meat Dash of garlic powder, ginger, turmeric 1 teaspoon cinnamon Salt to taste Procedure: Heat oil, add scallions, meat, spices. Keep turning meat as it browns. When cooked, turn up the heat so all the water evaporates. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sand Tarts Categories: Desserts, Cookies, German Servings: 24 2 1/2 c Sugar 2 c Butter Or Margarine 2 lg Eggs 4 c Flour, Unbleached, Unsifted 1 lg Egg White, Beaten Sugar Cinnamon Pecan, Halves Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sandcake - Sandkage Categories: Danish, Desserts, Cakes Servings: 6 1 1/4 c Butter 1 1/4 c Sugar 3 Eggs 1 c Flour 1 c Potato flour 3/16 c Rice flour 1 ts Vanilla extract Mix the butter and sugar, add the eggs one at a time, and finally the sifted flour and vanilla extract. Bake in a moderate oven about 1 hour, or until golden brown. If baked only 45 min. the cake will be underdone but tastier. Posted by Stephen Ceideberg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sapa De Ajo Csah-Pah Categories: Soups, Spanish, Rennasiance Servings: 4 4 c Water 1/4 c Olive oil 2 tb Minced garlic 1/4 ts Ground red pepper 1/2 ts Salt 4 Slices slightly -stale white bread Boil the water. trim the crust off teh bread. Cut slices into 1/2 inch cubes. Heat the oil in a wide-heavy-bottemed 2 to 3 quart pot over low heat. Fry the garlic for 15 seconds, stirring constantly. Add teh bread for 3 to 5 minutes, until the cubes are lightly brown. Stir constantly. Add teh boiling water, cayenne and salt. Simmer uncovered for 12 minutes, stirring ocasionally. Serve immediately. If you don't have stale bread, place cubes on a plate and let stand at room temperature fr at least 12 hours or place cubes on a cookie sheet and place in preheated 200 degree F oven for 15 to 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sarah's Pizza Crust Categories: Breads, Italian, Pizza Servings: 1 1 tb Yeast 1 tb Sugar 1 c Warm Water (105-110 Degrees) 3 c Flour * * We use a blend of high-protein unbleached, whole wheat, corn flour, and oat or rye flours, depending upon the mood/likes of the person doing the making. ~------------------------------------------------------------------------- Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time. Knead 10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled pizza pan. Finish as usual. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sarazener (Saracen) Categories: Venison, Game, German Servings: 4 600 g Liver from European elk or -from deer, cut into small -pieces 3 1/2 tb Fat 1 Onion, finely chopped 1 tb Flour 1 tb Vinegar 4 To 6 cups meat broth salt and pepper to taste spaetzle Roast the onions in the fat until golden, then add the liver and saute it. Add the spices. Stirring constantly, dust liver with flour and then add a little of the broth. Add the remainder of the broth and the spaetzle, and briefly bring once more to a boil. Stir in vinegar to taste. 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: Sarma Categories: Croatian, Ground beef, Pork, Rice, Cheese Servings: 8 2 lg Cabbage heads Boiling water 6 sl Bacon; chopped 1 lg Onion; chopped 1 cn Tomato soup (10 1/2 oz size) 2 Eggs 2 ts Salt 1/2 ts Pepper 1 ts Paprika 2 ts Worcestershire sauce 3/4 lb Ground beef 3/4 lb Ground pork 3/4 lb Ground ham 2/3 c Cooked rice Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften. Meanwhile, sauté bacon and onion until bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly. Separate cabbage leaves and drain. Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over to. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours. Source: Selma Chutuk - St. Anthony Croatian Church Women's Guild Los Angeles, California MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Satziki Categories: Greek, Spreads, Toppings Servings: 6 2 c Thick yogurt 1 c Cucumber, finely chopped 1 Clove Garlic, crushed 2 tb Olive oil 1 tb Dill or mint, fresh 1 tb Lemon juice To thicken yogurt, place 3 1/2 cups yogurt mixed with 1 tsp salt in a dish towel. Hang over bowl until dripping stops, about two hours. Sprinkle salt over cucumber; let stand 15 minutes and press dry. Combine all ingredients; chill. Makes: 3 cups Source: The Florence Morning Mistake, May 12, 1993. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerampfersuppe (Sorrel Soup) Categories: Soups, German Servings: 4 1 bn Sorrel 1 bn Fresh chervil 50 g Butter (3 1/2 Tbsp) 3 tb Flour 1 Yolk 4 tb To 5 tb sour cream 1 1/2 l Meat broth or water (approx. -1 1/2 qts) A recipe from grandmother's more thrifty times; rarely encountered today. Melt the butter, and whisk in flour. Add meat broth or water. Add the rinsed and chopped herbs, and briefly bring to a boil. Let soup cool a bit, then thicken with egg yolk. Season with salt, pepper, and a pinch of sugar. Stir in sour cream when serving. In some Swabian kitchens, very finely chopped garlic gets scattered on top of the soup. 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: Sauerbraten Categories: Beef, German Servings: 6 4 lb Beef Roast, Boneless 1 c Water 1 c Wine Vinegar 2 md Onions, Sliced 1 ts Salt 6 Peppercorns 2 Bay Leaves 2 Cloves 2 tb Vegetable Oil 1 md Tomato * 2 tb Unbleached Flour 2 ts Sugar 1/4 c Water * Tomato should be peeled and chopped. ~------------------------------------------------------------------------- Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatos and red cabbage. Variations: Meat can also be placed in a 325°F oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten Meatballs Categories: Beef, German Servings: 4 1 lb Ground Beef, Lean 1/4 c Milk 1/4 c Bread Crumbs, Dry 1/8 ts Cloves, Ground 1/8 ts Allspice, Ground 1/2 ts Salt Pepper To Taste 2 tb Vegetable Oil 1/2 c Vinegar 3/4 ts Ginger, Ground 1 Bay Leaf 4 tb Brown Sugar 2 tb Unbleached Flour Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten (Once More) Categories: Beef, German Servings: 6 1000 To 1500 g lean beef -(preferably a rump piece) For the Marinade: 3/4 l Water Some cloves 1/4 l Vinegar Some Juniper Berries 1/4 l Vinegar 2 Big onions cut into rings 1 Bay leaf 1 Carrot Black pepper (whole seed) (l=liter) For the Sauce: 40 g Bacon, chopped 100 g Raisins, washed and soaked -with water 2 tb Oil 1 tb Red current jelly 2 Big onions chopped 1 ts Salt 1/4 l Broth 1/2 ts Pepper 1/2 c Sour cream 2 tb Flour MMMMM-------------------IMPORTANT NOTE HERE:--THE SO------------------------ SAUERBRATEN (once more) Bring to boil the marinade ingredients and pour over the meat. Cover and keep in a cool dark place for 5 days. (In winter a bit longer) Put the marinated meat on a sieve, then drain well by using a paper towel. Cook bacon in oil for some minutes, then put in meat and fry it on all sides, until brow Add onions and saute, add peppers and salt and now add alternatively broth or --marinate which has been sifted. USED!!----only the bay leaf may be used. Now cover and simmer for 1 1/2 hrs, adding from time to time a ladle full of broth or marinade. Add now the soaked raisins and the red current jelly, and simmer for 1 hr. Now take the meat out of pot and let cool 10 minutes on platter. Meanwhile back at the sauce..stir flour into the sour cream, pour into sauce, while continuosly stirring and simmer for 10 minutes. Cut meat into then slices and put then in the sauce.. 1000 g will serve 7 1500 g will serve 10 time you need 2 1/2 hrs actual cooking time MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten (Sweet Sour Beef) Categories: Beef, German Servings: 6 3 1/2 lb Bottom Round 2 c Wine Vinegar (heated) 2 c Water 1 1/2 ts Salt 2 tb Parsley 1 ts Pepper 2 tb Sugar 1 Onion, sliced 1 Bay Leaf 3 tb Butter 2 tb Flour 2 tb Cold water 1 c Beef Stock 6 Gingersnaps Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock, MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten Categories: Beef, German Servings: 6 2 lb Pot roast or brisket 1 c Malt vinegar 3 tb Grated horseradish 1/2 ts Salt 1 1/2 c Finely minced onions 1 c Chicken stock -OR low-sodium chicken broth AT LEAST 4 DAYS BEFORE COOKING, combine meat, vinegar, horseradish and salt in a crock. Cover and place in the refrigerator, turning once a day, for at least 4 days and up to 10. The day of serving, preheat the oven to 325F. Place the meat, marinade, and onions in a heavy lidded pot. Add the chicken stock, cover and place in the oven to cook for 1 1/2 to 2 hours. When the meat is tender, remove the pot from the heat and remove the meat. Skim off as much fat as you can from the surface of the remaining liquid, pour the liquid over the meat and serve. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten Categories: Beef, German Servings: 6 4 lb Or there abouts sirloin butt 1 c Of your favorite red wine 1 ts Whole cloves 2 Bay leaves 1 ts Peppercorns 1 tb Salt 1 Clove garlic 1 Onion, sliced 1 Orange, sliced 1 Lemon, sliced 1/2 c Sherry 3 tb Flour Combine all the ingredients except the sherry and flour to make a marinade and pour over the meat, allowing it to stand for about 36 hours at 40 to 50 degrees F. Turn the meat over about every 12 hours so it will become thoroughly saturated with the sauce. Remove meat and drain. Brown on all sides. Strain the marinade sauce and add the liquid to the browned meat. Simmer in covered roaster for 1 to 3 hours, depending on the tenderness. When the meat is tender, remove from sauce, strain the gravy and thicken with flour. Add your sherry to the gravy. Serve with hot, buttered noodles or potato dumplings. Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerbraten Categories: Beef, German Servings: 12 2 c Onions, cut up 2 c Onions, diced, divided 2 1/2 c Water, divided 1 c Each cut-up celery and -carrots 1 sm Lemon, sliced 2 tb Chopped pared ginger root (1 -tsp ground) 12 Peppercorns 6 Whole cloves 1 Bay leaf 3 3/4 lb Boneless beef chuck, rump, -or bottom round 2 tb Vegetable oil 1 tb All-purpose flour 2 tb Firmly packed brown sugar or -dark corn syrup 2 Pkt instant beef broth and -seasoning mix In 1-quart saucepan combine cut up onions, 1 cup water and the celery, carrots, lemon and seasonings; bring marinade to a boil. In 4- quart glass or stainless-steel bowl pour marinade over beef roast; cover with plastic wrap and refrigerate for 3 to 4 days, turning meat once each day. Preheat oven to 350F. Drain meat, reserving marinade, and transfer meat to rack in roasting pan. Roast meat until rare, about 45 minutes. Strain marinade, discarding solids and reserving liquid. In 4-quart saucepan or Dutch oven heat oil; add meat and cook until well browned on all sides. Remove meat from pan and set aside. In same pan saute diced onions until browned; sprinkle with flour and cook, stirring constantly, for 1 minute. Gradually stir in reserved marinade; add remaining 1 1/2 cups water and the sugar (or syrup) and broth mix and, stirring constantly, bring to a boil. Return meat to pan and reduce heat to simmer; cover and let simmer until meat is tender, about 45 minutes, turning meat several times during cooking. Serve with gravy. NOTE: Potato Dumplings and Red Cabbage go with this meat. Makes about 12 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerfleisch (Boeuf a la Mode) Categories: Beef, German Servings: 4 1 kg Beef (shoulder or leg) (a -generous 2 lbs) 40 g Flour (1/3 cup) 50 g Fat (3 1/2 Tbsp) 1 Onion, finely chopped Salt and pepper to taste Vinegar marinade: 2 l Water (2 qts plus 1/2 cup) Vinegar to taste 1 Onion A few cloves 1 Piece lemon peel 1/2 Yellow turnip [substitute: -carrot] 1 Bay leaf A few peppercorns Colloquially referred to as 'Boefflamott'. Prepare the marinade by combining all the ingredients and briefly bringing to a boil. After marinade has cooled completely, soak the meat in it for 2 to 3 days. Then remove the meat from the marinade and again bring the marinade to a boil. Add the meat again and cook for 1 1/2 to 2 hours. Meanwhile, in a large pot, prepare a dark roux of the fat and flour. Add the chopped onion. Gradually add enough hot marinade to obtain a thick gravy. Season to taste with salt, a bit of sugar, and lemon. Let the cooked, sliced meat briefly steep in the gravy before serving. Serve with potato dumplings or bread dumplings. 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: Sauerkraut Salad with Yogurt Dressing Categories: Salads, Vegetables, German Servings: 4 1 lb Sauerkraut 1/2 lb Blue Grapes 6 oz Ham, Cooked MMMMM-----------------------------DRESSING---------------------------------- 1/2 c Yogurt 1/4 ts Salt 1/4 ts White Pepper 1 ts Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sauerkraut Categories: Vegetables, German Servings: 4 1 kg Sauerkraut (a generous 2 -lbs) 10 Juniper berries 1 Bay leaf 10 Peppercorns 1 Onion [chopped, I would -think. K.B.] 1/2 Delicious apple, peeled, -cored, and sliced 500 g Pork trotters (a generous -lb) 1 tb Lard 1 ds Sugar 1 c Water Put the sauerkraut, water, trotters, bayleaf, juniper berries, onion, and peppercorns into a pot and bring to a boil. Reduce heat, and simmer for 2 hours. Add the apple and sugar. Cover, and continue to simmer for another hour, until the apple has turned to mush. Add more liquid as necessary. When the sauerkraut has reached the desired stage of tenderness, stir in the lard. Serve with 'Dampfnudeln', blood sausage, liver sausage, potato dishes or pork. 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: Saure Kartoffel (Saure Raedle, Eingemachte Kartoffel) Categories: Potatoes, Toppings, German Servings: 4 500 g Boiled new potatoes (a -generous lb) 80 g Butter or lard (1/3 cup) 1 tb Flour 1/2 l Water (2 cups plus 2 Tbsp) 1 Bay leaf 1 Piece lemon peel 1 Clove 1 Onion Salt and pepper to taste 1 tb Vinegar (or to taste) 1 ds Caraway seed Melt the fat and add the finely chopped onion and flour. Saute until the onion is golden brown. Add the water and all the other seasonings. Cook for 1/2 hour. Strain the sauce and pour it over the hot, sliced 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: Sausage & Peppers Categories: Crockpot, Italian, Pork Servings: 6 1 Sausage and Peppers RE: Crock pot recipes DC>I am not the most creative person in the world when it comes to using my crock pot. Do any of you have favorite recipes you could post for me? Here are a couple of things that I make in mine. I don't have exact measurements though, because these are just things I thought up myself. Brown italian sausage (I usually get about two pounds) in skillet or put under broiler just till browned. Drain off fat and let cool just till you can handle them. Meanwhile they are browning, cup up a whole bunch of onions and peppers, and if you want, add a clove of garlic. Place vegees in crockpot. Then cut up sausage in very small pieces. Add to crockpot. Cover with an eight-ounce can tomato sauce and add oregano, basil or whatever. Sook about six or seven hours. Serve in sub rolls or on hamburger burns or over rice. 2 Barbecued Beef Get a very small pot roast. Season and put in crockpot. Cover with barbecue sauce. Add more sauce near the end because the sauce will lose its flavor during cooking, or add new sauce after slicing. Remove roast from crockpot after cooking, and slice into thin slices. (maybe slices isn't the right word, it kind of shreds.) Anyway, serve in hamburger buns. Good with baked beans and salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sausage and Peppers Categories: Pork, Vegetables, Italian Servings: 6 2 tb Olive Oil 12 Hot Italian Sausages 1 md Onion, Thinly Sliced 1 tb Minced Garlic 2 Red Peppers, Seeded & Sliced 1 Green Pepper Seeded And Diced 3 tb Tomato Paste 3/4 c Dry White Wine 1 ts Fennel Seeds Salt White Pepper HEAT THE OIL in a casserole or large skillet and cook the sausage for 2 minutes on each side. Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sausage and Sage Pizza Categories: Italian, Cheese, Pork, Pizza Servings: 12 3 Sweet or hot Italian -sausages (or a combination -of both), Casing removed 1 Heaping C Grated mozzarella -cheese 12 Inch pizza crust 5 tb Grated romano cheese 1 Heaping T Chopped fresh sage -OR 1 ts Dried sage Juice of 1/2 lemon Preheat oven to 425 degrees. Crumble sausage meat into small pieces. Either cook in microwave briefly or saute' (3 to 5 minutes) to draw out excess fat; drain on paper towels. Sprinkle mozzarella evenly over pizza crust, then distribute sausage meat evenly over crust. Sprinkle romano cheese, then sage, evenly over meat. Bake pizza with toppings until nicely browned, about 10 minutes. Before serving, squeeze lemon juice over top of pizza. Makes one 12 inch pizza. 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: Sausage, Green Peppers and Onions Categories: Pork, Italian Servings: 8 2 lb Rope sausage * 2 Green peppers, sliced 1/4 ts Salt 2 md Onions, sliced 1/4 ts Pepper 4 tb Butter or margarine * Cut sausage into 5-inch sections. 1. In a large pot, boil sausage for approximately 30 minutes. 2. In a skillet, melt butter and on medium low heat, add green peppers and onions. Cover. Stir occasionally until peppers and onions are tender. 3. Remove vegetables from skillet and add sausage links . Fry on medium heat until brown. Add green peppers and onions. Turn off heat. 4. Serve on hot dog buns with mustard. Serves 8 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scallop and Green Bean Terrine Categories: Scallops, Entertain, French, Vegetables, Cheese Servings: 6 10 oz Sea Scallops, Rinsed 1 tb Egg White, Lightly Beaten 1 ts Salt 1/4 ts White Pepper Or To Taste 1/8 ts Nutmeg 1/2 lb Green Beans * 2 tb Unsalted Butter, Softened 1 3/4 c Creme Fraiche 1/3 c Parmesan Cheese, Grated 3/4 c Tomato Coulis (See Recipe) * Green beans should be trimmed and cut into pieces. ~------------------------------------------------------------------------- In a food processor with a metal blade, puree the scallops with the egg white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl and chill, covered, for 1 hour. In a saucepan, blanch the green beans in boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1 Tbsp butter, season them with salt and white pepper to taste and reserve. Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse is fluffy. Fold in the green beans and spoon the mousse into a buttered 1-qt. terrine. Place terrine in a baking pan and add enough hot water to reach 2/3 the way up the side of the terrine. Bake, covered with a buttered sheet of wax paper and the lid or a double layer of foil, in a preheated 375°F oven for 45 minutes. Remove terrine from pan, remove lid and paper, and let cool for at least 30 minutes. Cut into 6 slices and arrange slices in a buttered gratin dish just large enought to hold them in one layer. Spread some of the remaining butter lightly over each slice and sprinkle with Parmesan cheese. Bake in a preheated 400°F oven for 20-25 minutes, or until they are hot and puffed slightly. In a saucepan, combine the tomato coulis and the remaining creme fraiche. Heat the sauce over moderate heat, stirring, until it is heated through. Serve alongside the terrine in a boat/ a 1978 Gourmet Mag. favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scallop Pie (Irish) Categories: Fish, Irish Servings: 6 8 lg Scallops* 300 ml Milk 2 Salt and pepper 2 tb Butter 1 tb Flour 1/2 lb Mushrooms, sliced 4 tb Med.sweet white wine 1 lb Fresh mashed potatoes Directions: * Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like. Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown. ~- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scampi Al Fresco Categories: Shrimp, Pasta, Italian Servings: 4 1 lb Raw shrimp -deshelled and deveined 2 tb Olive oil 2 tb Butter or Margarine 3 tb Chopped parsley -(Italian if possible) 2 Garlic cloves; chopped 1/2 ts Crumbled dry mint; OR 1 ts - Fresh Mint, finely chopped Salt and Pepper to taste 1 1/2 tb Fresh Lemon Juice 1 lb Cooked Fettucine HEAT OIL AND BUTTER IN SKILLET. When fat is hot, add the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp "turn color," that is turn pink, add the parsley, garlic and mint. Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 tablespoon. Taste, and if it needs more tang, add salt and pepper and add the other 1/2 tablespoon lemon juice. Serve with hot fettucine. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scampi Categories: Italian, Shrimp Servings: 6 6 tb Butter 2 lb Uncooked jumbo shrimp, -shelled and deveined, tails -left on 1 ts Dried rosemary 1 ts Dried oregano 6 Cloves Garlic, cut into -fourths (small cloves) 1/4 c Dry white wine OR dry -vermouth 4 ts Grated lemon peel 2 tb Lemon juice 2 tb Chopped fresh parsley 1/4 ts Salt Pepper to taste Melt butter in a large skillet. While butter is melting, prepare shrimp by sprinkling with rosemary and oregano. Saute' garlic chunks in butter until golden. Remove with slotted spoon and discard. Add shrimp and cook, stirring, until shrimp turns pink, about 3 minutes (depending on size). Sprinkle wine, lemon peel and juice over shrimp. Stir and turn shrimp over medium-high heat 5 minutes longer. Season with salt and pepper 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: Scandinavian Fish Salad Categories: Fish, Salads, Scandinavia Servings: 4 2/3 c Malt vinegar 2/3 c Water 3 tb Sugar 1 tb Pickling Spice 4 Fresh herrings, cleaned, -filleted 1 1/4 c Sour cream 3 tb Mayonnaise 2 ts Dijon-style mustard 1 Onion, halved, thinly sliced 1 Green delicious apple 1 Red delicious apple Red leaf lettuce leaves (opt 4 Green onion daisies (opt) Fresh dill sprigs (opt) In small saucepan, combine vinegar and water. Add sugar and Pickling Spice. Bring to a boil, stirring to dissolve sugar. Boil 2 minutes; cool. Strain and discard spices. Cut herring fillets in 1/2"-wide strips and place in a shallow dish. Pour cold marinade over fish. Cover and marinate several hours or overnight. Drain herring strips. In a bowl, combine sour cream, mayonnaise, mustard and onion. Cut apples in fourths, remove cores and slice thinly (do not peel). Add sliced apples and herrings to sour cream mixture and mix together gently until coated with dressing. Arrange lettuce leaves on 4 plates. Spoon herring mixture on plates and garnish with green onion daisies and dill sprigs, if desired. Serve chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scheiterhaufen (Log Pyre) Categories: Pastry, German Servings: 4 6 Sliced rolls or an -equivalent amount of sliced White [French] bread 4 tb Sugar 3 To 4 eggs 1 ts (heaped) cinnamon 125 g Raisins and sultanas (4 1/2 -oz) 1/4 l Milk (1 cup plus 1 Tbsp) 1 ds Salt 75 g Butter (1/3 cup) Mix the milk, eggs, cinnamon and sugar and beat until smooth. Cut the rolls into quarter inch thick slices, dip into the milk mixture, and then arrange in layers in a buttered baking dish. Scatter raisins and sultanas in between the layers. Dribble leftover liquid (if any) on top of the sliced rolls, and then dot the top with small dabs of butter. In order to keep the surface from drying out, cover the top of the dish with aluminum foil. Bake at 350 degrees F for about 30 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: Schiacciata Al Prosciutto Categories: Breads, Italian Servings: 4 1 ts Active dry yeast 1/4 ts Salt 2 c Flour, approximately 1 Egg 1/2 c Milk; at room temperature 1/4 c Chopped prosciutto Freshly ground black pepper 1 tb Oil PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water (125F) in a small bowl. Stir in 1 tablespoon flour. Cover bowl with plastic wrap and let sit in a warm place for 1 hour. Put salt and 1 3/4 cup flour in a large mixing bowl. Break the egg in a measuring cup and add enough milk to make 2/3 cup. Add this to the flour, along with yeast mixture. Mix well, adding more flour if necessary, to make a soft dough. Add the chopped prosciutto and 5 to 6 grindings of pepper. Knead briefly. Oil a 10-inch round pan. Wet hands and press dough into it until entire pan is covered more or less evenly to a thickness of about 1/4 inch. Cover and leave in a warm place 30 minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on a rack and serve slightly warm or at room temperature. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Schledderles-Suppe (Schlettersuppe) Categories: Soups, German Servings: 4 2 tb Flour 1 Egg Salt to taste 1 tb Water Soup: Broth Salt Nutmeg Pepper Greens Similar to 'Einlaufsuppe' ('Pour-In Soup'). Combine the first four ingredients in a a small beaker-like pot and stir until smooth. (The batter should drip in a long thin thread off the spoon). Tilt the pot and scrape the batter off the edge into the boiling broth. This results in the elongated 'Schletterle' which are sort of halfway between spaetzle and noodles. Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper, and greens). 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: Schlesisches Himmelreich (Silesian Pork) Categories: Pork, German Servings: 4 1 lb Dried fruit (prunes, -apricots, apples, pears) 4 Fine pork chops or 1 lb lean -pork steaks 2 oz (4 Tbsp) lard or butter You will need a medium-sized stewpan with a lid. Soak the fruit for a couple of hours - or overnight if possible - in either plain water or cold tea which will give a darker, richer juice to cover. Fry the chops in the fat, turning them once, so they take color. Add the fruit and the soaking liquid. Cover and simmer all together for 30 to 35 minutes, or until the fruit is soft and the chops cooked through. Serve with potato dumplings. Serves 4. Time: Start the day before; 10 minutes plus 35 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: Schnecken Categories: German Servings: 12 Cottagecheese\oil pastry For brushing 1 oz (30g) soft butter or marg. 2 1/2 oz (70g)raisins (washed and Well drained) 1 3/4 oz (50g) almonds (blanched Filling: 2 tb Heaping of sugar 1 pk Vanillin sugar 1 3/4 oz (50g) currants (washed and Well drained) Finely chopped) Icing: 6 oz (170g) icing sugar 2 tb Hot water (approx) roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the fat. For the Filling: mix together the filling ingrediants and distribute evenly over the pastry. Starting from the shorter side, roll up like a swiss roll. Then use a sharp knofe to cut off slices about 1 1/4 in thick. Lay these on a greased baking sheet and flatten slightly. OVEN: preheat overn for 5 min at very hot (400) BAKING TIME: 15-20 minutes. For the icing: sieve the icing sugar (powdered sugar) and blend with as much of the water as will five a good coating consistency. Ice the schnecken while still hot. *I know of no substitute for the vanillin sugar, you might want to check gourmet shops or specialty shops. or possibly a custard mix might work. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Schnecken Categories: Breads, German Servings: 8 MMMMM-----------------------FOR THE PLUNDERTEIG---------------------------- 1 1/2 c Unsalted butter 1/4 c Flour 2 pk Yeast; 2 envelopes - water 1 Egg; beaten 1/3 c Sugar 1 c Milk; chilled 3 1/2 c Flour MMMMM------------------------FOR THE SCHNECKEN----------------------------- 1 Egg; well beaten pn Salt 1/2 c Candied fruit; finely diced 1/4 c Raisins 2 tb Cinnamon sugar Apricot jam - water to thin the jam Making the Plunderteig: (the pastry) Mix the butter with the 1/4 c. of flour, blending thoroughly. Chill the floured butter. Soften the yeast in a little water, then add the egg, sugar, milk and the 3 1/2 cups of flour, beating the dough well and working it until it is smooth and pliable. Roll out the dough on a well-floured board, into a 15" square. Roll out the chilled floured butter to a rectangle about 6" X 12". Place the butter dough on one-half of the dough, fold over the other half, and press the edges together. Roll out the folded dough about 1/2" thick, fold it in thirds and turn it so that the open end faces front. Roll it out again, fold it in thirds, turn and repeat the rolling, folding and turning three more times. Chill the dough for about 1/2 hour. Making the Schnecken: Cut off a third of the chilled dough, and roll out a rectangle about 12" by 8" and about 1/4" thick. Brush the dough with the egg, which has been beaten with the pinch of salt. Cover it with the candied fruit and raisins and sprinkle it with the cinnamon sugar. Turn over 1/4" on one edge and roll up the dough like a jelly roll, rolling it back and forth to make it nicely rounded and smoothing the edges. Cut it into 2" pieces, arrange the pieces 4" apart on a well-buttered baking sheet and flatten them lightly. Brush them with beaten egg and let them rise, covered, in a warm place until they double in bulk, about 1 1/2 hours. Bake in a moderate oven (350 degrees F.) for 20 minutes, or until they are light and golden. Thin the jam with a little water, and brush it over the hot pastries. Note: The remaining dough may be used to make more Schnecken or to make other pastries. Source: Gourmet's Old Vienna Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Schneiderflecklesuppe Categories: Soups, Pasta, German Servings: 4 1 Egg 1 tb Water Salt 200 g Flour (1 3/4 cups) Meat broth Ground nutmeg Chives On a pastry board, combine the flour, egg, water and salt into a pasta dough, then roll it out paper thin. Hang the dough over the back of a chair or something similar for drying. After the dough has been drying for 1 1/2 to 2 hours, cut it into 2/3-inch squares. As you spread out the dough on the board, you will have to keep dusting it with flour. Bring some lightly salted water to a boil and cook the 'Fleckle' for about 10 to 15 minutes. Drain, briefly rinse in cold water, and then add to the hot meat broth. Adjust soup's seasoning, and top with chopped chives. Variation: RIEBELESUPPE Prepare a dough as for the 'Schneiderflecklesuppe', but make it a bit firmer so you will be able to grate it onto the board. Cook 'Riebele' for a few minutes in salted water, then strain and add to hot meat 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: Schnittbohnensalat (Green-Bean Salad) Categories: German, Salads, Vegetables 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 Dillseed 1 ts Sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular stock) 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 unti l blended. Pour mixture over beans; marinate several hours before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Schwaemme (Mushrooms) Categories: German Servings: 4 1 kg Mushrooms (king boletes -and/or chanterelles) (a generous 2 lbs) 100 g Butter (7 Tbsp) 1/2 l Water or beef broth (2 cups -plus 2 Tbsp) 2 tb To 3 tb flour Salt and pepper to taste 1/8 l Cream (1/2 cup plus 1/2 -Tbsp) 2 bn Parsley In Swabia this refers only to king boletes with their yellow- green underneath side, who do not discolor when cut into, and to the yellow, firm-stemmed chanterelle. a few drops lemon juice Clean the mushrooms. On larger king boletes, remove the greenish underneath side of the cap. Cut large mushrooms into 1/6-inch thick slices. In a wide saucepan, melt the butter, then add mushrooms and water or broth. The mushrooms will be tender shortly after the liquid reaches a rolling boil. Stir in the flour paste, and briefly bring to a boil again. Remove from the heat. Stir in the cream and chopped parsley, and season to taste. Serve with potato dumplings or bread dumplings. 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: Schwarzwalder Kirschtorte (Black Forest Cherry Cake) Categories: German, Cakes, Desserts, Chocolate Servings: 8 MMMMM-------------------------------CAKE------------------------------------ 6 Eggs; Large 1 ts Vanilla Extract 1 c Flour; Sifted 1 c Sugar 4 oz Unsweetened BakingChocolate* MMMMM------------------------------SYRUP----------------------------------- 1/4 c Sugar 2 tb Kirsch 1/3 c ;Water MMMMM-----------------------------FILLING---------------------------------- 1 1/2 c Confectioners' Sugar 1 Egg Yolk; Large 1/3 c Butter; Unsalted 2 tb Kirsch Liquer MMMMM-----------------------------TOPPING---------------------------------- 2 c Sour Cherries; Canned, Drain 1 c Cream; Heavy, Whipped 2 tb Confectioners' Sugar 8 oz Semisweet Chocolate Bar (1) * There should be 4 squares of 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 degree 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: Schweinekotelett in Zweibelsosse (Pork Chops In Onion Sauce) Categories: German, Sauces, Pork Servings: 4 4 Pork Chops 1/2 ts Salt 1/4 ts Pepper 1 1/2 tb Unbleached Flour 1 1/2 tb Vegetable Oil 4 Onions; Small (2 med) * 1/2 c Beer 1/2 c Beef Broth; Hot 1 ts Cornstarch * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Schweines Mit Bodabire and Aepfel Categories: Pork, Potatoes, German Servings: 4 500 g Pork (a generous lb) 1 Onion 2 Cloves garlic 1/2 Yellow turnip [substitute: -carrot] 2 tb Lard 2 tb Water 300 g Raw potatoes (approx. 3/4 -lb) 3 Tart apples From Probstried near Kempten From grandmother's more thrifty times; rarely encountered today. Brown the pork and then cook it to the point of where it is half done. Cut into slices, add the diced potatoes as well as the peeled and diced apples, and stew in its own juices. Add a little water whenever required. This dish was considered a main course as it contains meat as well as side dish items. 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: Schweineschnitzel Categories: Pork, German Servings: 6 4 (6-ounce) pork cutlets Salt and freshly ground -pepper to taste Flour for dredging 1 Egg 1 ts Water 1 c Fresh bread crumbs 4 tb Butter or margarine 1 tb Capers Lemon wedges Pound the cutlets until thin. Sprinkle lightly on both sides with salt and pepper. Dredge them lightly but thoroughly in flour. Beat the egg lightly with the water and dip the floured cutlets in the mixture; coat with crumbs. Using the side of a kitchen knife, tap the cutlets lightly so the crumbs will adhere well to the meat. Transfer them to a wire rack. Refrigerate for one or two hours. This will help the breading adhere to the cutlets when they are being cooked. Heat the butter in a large skillet and, when it is hot but not brown or smoking, saute the cutlets in it until they are golden brown on both sides. Arrange the cutlets on a heated serving platter and garnish with the capers and lemon wedges. Serve immediately. Serves four. [THE EVENING SUN: October 31, 1990] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scones Categories: Cyberealm, Irish Servings: 12 2 c Flour 3 tb Brown sugar 2 ts Baking powder 1/2 ts Baking soda 1/4 c Margarine or butter 8 oz Carton sour cream 1 Beaten egg yolk 1 Slightly beaten egg white 1. In a large mixing bowl, stir together flour, sugar, soda, salt and powder. Use only 1/2 tsp salt at this time. Using a pastry blender, cut in margarine or butter till mixture resembles coarse crumbs. Make a well in the center. 2. In a small bowl, stir together sour cream and egg yolk; add all at once to flour mixture. With a fork, stir till combined (note, this mixture may seem a little dry). 3. Turn dough onto a lightly floured surface. Quickly knead the dough, by gently folding and pressing for 10-12 strokes or till nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut into 12 wedges. 4. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white. Bake at 400F for 10-12 minutes or till lightly brown. Cool on a wire rack for 10 minutes. Serve warm. Per serving: 165 cal VARIATIONS: Dried Cherry Scones: In a small bowl, pour enough water over 1/2 cup snipped dired sweet cherries or raisins to cover. Let stand for 5 minutes, drain well. Prepare scones as directed, except toss the drained cherries and 1 tsp. finely shredded orange peel into the margarine-flour mixture before adding the sour cream mixture. Continue as directed, except omit the egg white for brushing. To glaze the baked scones, in a small mixing bowl, sitr together 1 cup sifted powdered sugar, 1 T orange juice, and 1/4 tsp. vanilla. Stir in more orange juice, 1 tsp at a time, till of a drizzling consistency. Driz- zle atop warm scones. Calories: 213 ======================================================================== Savory Rosemary Scones: Prepare Scones as directed, except substitute 1 T granulated sugar for the 3 T brown sugar. Stir in 1 T fresh snipped rosemary or 1 tsp dried rosemary (crushed) and 1/8 tsp pepper with the dry ingredients. After brushing scones with egg white, sprinkle with additional rose- mary if desired. Calories: 156 each MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scotch Eggs Categories: Eggs, Scottish Servings: 6 1 lb Well-seasoned ground pork -sausage 6 Hard-cooked eggs, peeled and -well chilled 1 Raw egg 1/2 c Bread crumbs Divide sausage into 6 equal portions and flatten into patties large enough to encase the hard cooked eggs. Place one egg in the center of each patty and mold the meat around the egg. Lightly beat the raw egg in a medium size bowl. Roll each sausage-encased egg first in the beaten egg and then in bread crumbs, firmly pressing the crumbs into the meat. In a medium-to-large pot, (I use my deep-fat frier) heat oil to 375 F and deep fry the eggs for 4 to 6 minutes. Drain eggs on a paper towel and chill until serving time. Karin's only flaw in this is that she states that this "Makes 6 servings" Actually, the first time I saw these, they were at an Xmas party and had been sliced lengthwise so this would make 12. A belated thanks to Karin for the recipe. The other partys name is in an off line file right now....sorry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scotch Pancakes Categories: Pancakes, Scottish Servings: 8 1/4 lb Plain white household flour 1 ts Bicarbonate of soda 1 1/2 ts Cream of tartare 1 oz Caster sugar 1 Egg 1/4 pt Milk or cream Sift the flour with the raising agents and stir in the sugar. Make a well in the centre and break the egg into it. Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter. Alternately, simply mix everything together in a food processor. If time permits let the batter stand for 30 minutes before cooking. Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga. Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking. Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface. Space them well apart. Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes. Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer. Makes about 16 pancakes. Source: Philippa Davenport in "Country Living" (British), March 1989. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scott Baio's Ricotta Puffs Categories: Desserts, Cheese, Italian Servings: 24 1 c All-purp. flour 2 tb White granulated sugar 2 Eggs 2 1/2 c Vegetable oil 1 ts Baking powder 1 tb Vanilla 1 lb Tub low-fat ricotta cheese 99999 x Powdered sugar Using a cooking thermometer, heat vegetable oil in a deep saucepan to 375 degrees. mix all other ingredients together except for powdered sugar. carefully, add a tb of mixture at a time to hot oil. within a minute, balls will form puffs and turn a golden brown. drain on a paper towel and sprinkle with powdered sugar. Serve warm. --- ■ DeLuxe² 1.26b #5627 ■ I was a cat in my first nine lives...purrrrrrrr ~-- TMail v1.31.3 * Origin: MicroFone 8.2 Gigs 9 Lines V.32b 908-494-8666 (1:107/331) =========================================================================== BBS: High Country East Date: 06-11-93 (20:04) Number: 11610 From: MARA KENT Refer#: NONE To: ALL Recvd: NO Subj: CHINESE CHICK & PEPPERS Conf: (52) Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scottish Eggs Categories: Eggs, Scottish Servings: 6 1 lb Sausage meat 7 Eggs 2 tb Finely chopped or grated -onion 1 ts Poultry seasoning or sage 1 ts Cumin 1 ts Water Flour for coating purposes Fine, dry breadcrumbs 1/2 Dz Kokanee beer First, you shoot a bear and have part of the meat made into sausage. If you're one of those unfortunates who doesn't hunt, I suppose you'd use pork sausage meat instead. To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard boiling. When they're done, put them to one side and mix the meat, onion, and spice mixture together. Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture. When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up. While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself. A couple of minutes before the hours up, lightly beat the remaining egg with the tsp. of water. Again, you might want to remove the shell... Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking. Traditionally, Scotch Eggs are deep fried. You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell? I suggest you bake them in the oven at 375 F. for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage. Once done take a buddy, yourself, the Scotch Eggs, and the remaining Kokanee into the living room. Watch Hockey Night in Canada as the Vancouver Canucks beat some godless team from the east while drinking Kokanee and munching the Eggs (you that is, not the Canucks) - no life like it. These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce. Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes. Enjoy! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scottish Rabbit Curry Categories: Scottish, Rabbit, Curry Servings: 6 1 Fresh Rabbit 6 oz Streaky Bacon 6 Button onions 4 tb Butter 1 tb Flour 1 tb Curry-powder 1 ts Mushroom-powder Celery (optional) Coco-nut (optional) Salt and cayenne to taste 1 pt Well seasoned stock Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three-quarters of a pint of well-seasoned stock, one large spoonful of curry-powder and one of flour, six ounces of streaky bacon cut into half inch cubes, and also half a dozen button onions. Season with a teaspoonful of mushroom powder. Simmer this slowly for half an hour at least, stirring it. Add what more seasonings you think required, as cayenne, a little turmeric, or some acid. Pile up the pieces of rabbit and pour the sauce, which should be thickish as in all curry dishes, over them. Serve with plain boiled rice in a separate dish. Fresh coco-nut is an excellent ingredient in mild curries. Rasp and stew it the whole time; we do not like green vegetables in curries though they are sometimes used. Mushrooms are an enrichment, celery is good, and onion is indispensable. From: The Scots Kitchen With Old-time Recipes Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scottish Trifle Categories: Desserts, Scottish Servings: 8 MMMMM---------------------------SPONGE ROLL-------------------------------- 3 lg Eggs 1/2 c Sugar 1/2 ts Vanilla 3/4 c Flour 1/2 ts Baking Powder 1/3 c Raspberry Jam, Seedless 1 tb Kirsch 1/4 c Medium Dry Sherry MMMMM-----------------------------CUSTARD---------------------------------- 7 lg Egg Yolks 1 c Sugar 2 c Milk, Scalded And Cooled 1/2 c Heavy Cream, Scalded, Cooled 1 ts Vanilla 1/2 c Creme Fraiche 1/4 c Medium Dry Sherry MMMMM-----------------------------ASSEMBLY---------------------------------- 1 1/2 c Amaretti 1/4 c Medium Dry Sherry 1 c Heavy Cream, Well Chilled MMMMM-----------------------------GARNISH---------------------------------- 2 tb Pistachio Nuts, Shelled Candied Citron Or Angelica Raspberry Jam, Seedless In a large bowl with an electric mixer, beat the eggs, sugar, and vanilla, until the mixture is thick and pale. Sift the flour and baking powder over the egg mixture and fold them into it gently but thoroughly. Line the bottom of a 13 x 9 x 2-inch baking pan with parchment paper, spread the batter in the pan and bake in a preheated 400°F oven for 8 minutes or until it is puffed and golden. Invert onto a lightly sugared kitchen towel. In a small saucepan, melt the jam over low heat. Stir in kirsch and spread the surface of the cake with the jam mixture. Starting with a long side and using the towel as a guide, roll up the cake, jelly-roll fashion and sprinkle it with Sherry. Wrap the sponge roll firmly in the towel. Let it cool and cut int into 3/4-inch slices. In a bowl, set over a saucepan of simmering water, beat the yolks and the sugar with an electric mixer until the mixture is thick and pale. Remove from heat and stir in gradually, milk, cream, and vanilla. Cook the custard in the bowl over the simmering water, until it registers 170°F on a candy thermometer. Transfer the custard to a metal bowl and whisk in the creme fraiche and Sherry. Set the bowl in a larger bowl of ice water and whisk until custard is cool. Chill it, covering surface with plastic wrap, until it is cold. Assembly: In the bottom of a 2-1/2-qt. trifle bowl, scatter half the amaretti crumbs. Top them with half the sponge roll slices, and top those with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining sponge roll slices, line the side of the bowl with the slices, and pour in the custard, spreading it to let it seep down around the sided and bottom. Chill the trifle for at least 2 hours and up to 24 hours. Just before serving, in a bowl with an electric mixer, beat the cream until it is stiff. Transfer it to a pastry bag, fitted with a decorative tip and pipe rosettes around the edge and in the center of the trifle. Sprinkle pistachios over the trifle and garnish the rosettes with the citron and small drops of jam. a 1989 Gourmet Mag. favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sea Bass Greek Style Categories: Greek, Fish, California Servings: 8 Karen Mintzias 8 8-oz sea bass fillets 1/2 c Flour (or as needed) 2 tb Light olive oil 1 Lemon; juiced 3 tb Vegetable oil 2 lg Yellow onions; chopped fine 6 Garlic cloves; crushed 1 bn Parsley; chopped 1 pn Pepper 3 1/2 c Canned tomatoes 1 Tomato; chopped 3 Bay leaves 1/2 ts Rosemary 1/2 c Dry white wine 1 Lemon; cut into 8 wedges Dust the sea bass fillets with the flour. In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside. In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in. In a medium large saucepan place the sauteed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes. Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20 minutes, or until it is just done. Garnish the dish with the lemon wedges. 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: Seafood Baked in a Package Categories: Italian, Shrimp, Fish Servings: 6 3 lb Swordfish OR halibut, cut -into serving pieces 1/2" -thick Salt and pepper 1/3 c Butter, room temperature 1 1/2 ts Garlic puree 1 tb Lemon juice 1 ts Dried tarragon 3/4 lb Uncooked small or medium -shrimp, shelled and -deveined 1/4 c Dry white wine 1/4 c Whipping cream 2 tb Chopped fresh parsley -(garnish) Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Mix butter, garlic, lemon juice and tarragon until well blended. Using half of butter mixture, coat one side of fish and place buttered side down on half a sheet of heavy-duty aluminum foil that measures 48 inches in length. Place shrimp on top of fish and dot with remaining butter mixture. Pour wine over. Fold other half of sheet over fish; seal and crimp foil. Bake 25-30 minutes in upper part of oven. Remove fish and shrimp and keep warm on a heated serving platter loosely covered with aluminum foil. Pour off juices into a small skillet. Add cream and reduce to 3/4 to 1 cup. Pour over fish, sprinkle with parsley and 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: Seafood Wellington (Chef Axel's Original Recipe) Categories: Lobster, French, Shrimp, Scallops Servings: 4 8 oz Lobstertail meat 8 Giant prawns 12 lg Scallops 4 c Quartered mushrooms 4 oz Clarified butter 1 1/2 oz Cognac MMMMM---------------------------NANTUA SAUCE-------------------------------- 4 oz Clarified butter 1 md Onion 1 pt Lobster stock 1/2 pt Heavy cream 1 tb Flour (heaping measure) 1 ts Tomato paste 1/4 ts Cayenne 1 ds Tabasco Paprika; to taste 1 sm Lemon wedge Salt and pepper; to taste Bake four vol au vents (puff pastry shells). Either use homemade mille feuille or commercial puff pastry dough and follow instructions. Vol au vent should be oval shaped and about 12 x 8 cm (5" x 3") in size. Sauce preparation: Saute finely-chopped onion in 4 ounces clarified butter, add tomato paste, flour, and paprika. Mix well, add stock, stirring until smooth. Simmer on low heat for 15 minutes. Add heavy cream, seasoning to taste. Add a dash of cayenne, tabasco and the lemon wedge (easy on the spices; Nantua sauce should not be spicy hot). Let simmer for five more minutes. Retrieve lemon. Blend sauce in high-spped blender until smooth and creamy. Heat saute pan on medium to high heat. Drop in butter, then add in quick succession: first lobster meat, then prawns, sauteeing each until rare, then add mushrooms. Flame with cognac, add the scallops and saute for 2-3 minutes. Pour in the Nantua sauce, adding the bay shrimp, and bring to a short bowl. Fill in preheated vol au vents and serve with steamed vegetables. Source: Axel Hoch - Le Bistro (Bend, Oregon) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Seaweed Italiano Categories: Sauces, Italian Servings: 6 4 cn (8 oz) of tomato sauce 1/2 Clove garlic 1 tb Worcestershire 1/2 ts Oregano 1 c Water 4 c Seaweed, chopped (alaria or -laminaria) ########################## #### SEAWEED ITALIANO #### ########################## ....a sauce for spaghetti or ground meat. Combine all ingredients. Simmer for one hour. Add water if it is too thick. Serve as usual with spaghetti and meatballs or add browned meat to the sauce. ******************* Recipe from Cooking Alaskan, page 289 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sebze Bastisi (Vegetable Stew - Turkish) Categories: Turkish, Vegetables, Vegetarian Servings: 4 1 Med. eggplant (about 1 lb) 4 tb Butter or olive oil 2 Onions; sliced 2 Green peppers * 2 Zucchini; sliced 1/4" thick 1 c String beans; in 1 1/2" pcs 2 Garlic cloves; crushed 2 tb Chopped parsley 1/2 ts Sugar Salt Freshly ground pepper 1 c Beef broth 2 tb Chopped parsley for garnish *Note: Green peppers should be seeded and cut into strips. Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min. Wash off salt, drain and pat dry with paper towels. Heat 2 T. butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 min. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot. FROM: DEBORAH AKYUREK (DNJS60B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Selsig Morgannwg - Glamorgan Sausages - Welsh Categories: Vegetables, Eggs, Welsh Servings: 6 5 oz Fresh White Bread Crumbs 1 sm Onion Finely Chopped 3 oz Grated Cheese Salt And Pepper pn Dry Mustard 2 Eggs Flour And Raspings To Coat Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat together 1 egg and 1 egg yolk and use to bind mixture. Make into even sized sausage shapes (12) and roll in flour. Coat in beaten egg white and raspings. Fry in hot fat or oil. Glamorgan Sausages are particularly appetising served with fresh green salad and red peppers. An ideal dish for a summer's day picnic. British Egg Information Service Leaflet MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Semmelkratzet (Semmelschmarren) Categories: German Servings: 4 4 Stale rolls ('Batzenstiegen' -or 'Zopfbrotschnitten'*), Thinly sliced 3 Eggs 1/4 l Milk (1 cup plus 1 Tbsp) 100 g Raisins (3 1/2 oz) 60 g Butter (1/4 cup) Cinnamon and sugar for -dusting Mix the eggs with the lukewarm milk until smooth and pour over the rolls and raisins. Let the liquid soak in. Then saute the mixture in plenty of butter and dust with sugar and cinnamon. Serve with stewed apples. Serves 4. [*Note: The Viennese version of Zopfbrot has a sweetish, lightly yellow dough, and tastes similar to what is here sold under the name of 'egg knot roll'. 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: Semolina Saffron and Pistachio Helva (Irmik Helvasi) Categories: Desserts, Turkish Servings: 6 Karin Brewer 1/2 ts Saffron threads 2 tb Hot milk 1/3 c Shelled unsalted pistachios 9 tb Unsalted butter 1 c + 2 to 4 tb sugar 2 c Milk 1 c Semolina Soak the saffron in the hot milk for at least 30 minutes. Heat a heavy frying pan and toast the pistachios with 1 tablespoon of the butter for 2 minutes, until they are lightly toasted but still green. Remove as much skin as you can from them and set aside. Dissolve the sugar in the milk over low heat and keep the mixture hot. Melt the remaining butter in a heavy saucepan, add the semolina, and cook, stirring, over low heat for about 8 to 10 minutes. Stir the saffron milk into the hot sugared milk and add to the semolina, and cook, stirring vigorously. Remove the helva from the fire, cover, and allow to stand in a warm spot for 15 minutes. Fold in the pistachios and serve warm or at room temperature in bowls. From: CLASSICAL TURKISH COOKING - Traditional Turkish Food for the American Kitchen by Ayla Algar, Harper Collins Publ., New York. 1991. ISBN 0-06-016317-8 Shared by: Karin Brewer, Cooking Echo, 4/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sesame Honey Sticks Pastelle Categories: Candies, Greek Servings: 1 Karen Mintzias 1 c Sesame seeds 1 c Honey Spread the sesame seeds on a pan and toast in preheated oven at 350 degrees F for 5 minutes. Bring honey to a boil. Add seeds and continue cooking on medium heat to 280 F (light crack reading). Watch it carefully, it burns quickly. Pour into buttered pan, and flatten with spatula to 1/2" thickness. Score into 2" pieces while hot. Allow to cool. Store in plastic bag. 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: Sfogliatelle Napoletane Categories: Desserts, Cheese, Italian Servings: 4 MMMMM---------------------DENISE BRADSHAW BDGM08B-------------------------- MMMMM--------------------------FOR THE PASTRY------------------------------- 2 c Flour 1 1/2 c Butter/margarine 2 tb Sugar 2 Eggs Salt Milk MMMMM-------------------------FOR THE FILLING------------------------------ 1 Egg 3 Egg yolks 1/2 c Superfine sugar 1 tb Cornstarch 1 1/4 c Hot milk 1/4 ts Vanilla extract 1/2 c Ricotta cheese 2 tb Candied orange peel; diced 1 Egg; beaten Powdered sugar Combine pastry ingredients, adding enough milk to give dough a soft, elastic consistency. Knead well, cover & chill for 30 minutes. FILLING: beat 1 egg & 3 egg yolks with wuperfine sugar, add cornstarch and graduallyl mix in milk and vanilla. Pour into a pan; place over low heat and bring to a boil, stirring constantly. Remove from heat, allow to cool and mix in ricotta and orange peel. Preheat oven to 375. Roll out pastry on a floured board, then cut into rectangles. Put filling on half the rectangles and cover with remaining rectangles, sealing edges firmly. Brush with beaten egg. Arrange on a greased, floured baking sheet and bake until golden brown. Dust with powdered sugar. From "The Flavors of Italy." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shawayuh (Spiced Charcoal Grilled Meat) Categories: Beef, Yemani, Lamb Servings: 6 Karen Mintzias 6 Thickly cut grilling steaks -OR- lamb chops 3 ts Hawayij Oil; for basting Salt Slit fat selvedge on steaks or chops to prevent meat curling while cooking. Sprinkle meat on each side with hawayij and leave for 30 minutes at room temperature. When coals are red hot, dab meat with oil and place over fire. Cook until seared on each side and raise grid or move meat to a cooler part of the fire. Continue to cook until done to taste, though the Yemani taste is for well-done meat. Brush occasionally with oil during cooking. When cooked, season with salt and serve immediately. 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: Shchi (Cabbage Soup) Categories: Soups, Russian, Vegetables Servings: 10 10 Porcini; well rinsed 3 lb Brisket 2 lb Marrow bone, cracked 10 c ;water 1 Onion, large 1 Carrot, med; peeled 1 Celery stalk w/leaves; chopp 1 Parsnip; peeled Bouquet garni Salt; to taste 6 ts Butter, sweet 4 c Cabbage; shredded 2 1/2 c Sauerkraut, packaged (not ca 2 tb Tomato paste 1 Carrot, med; julienne 1 Celery stalk; chopped 1 Turnip, large; peel/diced 16 oz Tomato, plum Salt; to taste Pepper, black; to taste Garlic clove; minced Dill, fresh; finely chopped Sour cream -----------------------------STOCK-------------------------- ------------------------------SOUP-------------------------- Approx. Cook Time: 8:00 Soak the porcini in 1 cup water for 2 hours. Drain them, pat dry with paper towels, chop fine, and set aside. Discard the liquid or save for another use. To make the stock, in a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top. Add the remaining stock ingredients, and reduce the heat to low. Simmer, covered, until the meat is tender; about two hours. Meanwhile, melt half the butter in a deep skillet over medium heat> Add the cabbage and sauerkraut and saut# for 10 minutes, tossing and stirring regularly. Add one cup hot stock (it doesn't have to be fully cooked) and the tomato paste. Cover and simmer over low heat for 35 to 40 minutes. Melt the remaining butter in another large skillet and saut# the carrot, onions, celery, turnip, and mushrooms until soft and lightly browned; about 15 minutes. When the stock is ready, strain it into a clean pot. Reserve the meat and discard the other solids. Add the sauerkraut and cabbage, the vegetable mixture, and tomatoes to the stock. Season with salt and pepper, stir, and cook, covered, over medium-low heat for 20 minutes. Cut the meat into bite-size pieces and add it to the soup, along with the minced garlic. Simmer for another five minutes. Let stand for at least 15 minutes, and preferably a day and a night, before serving; refrigerate, covered, and reheat slowly if serving the next day. Serve garnished with fresh dill and sour cream, if desired. --- Please to the Table von Bremzen & Welchman MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sheftalia (Barbequed Sausages) Categories: Greek, Cypriot, Meats Servings: 50 Karen Mintzias 500 g Finely ground fatty pork 500 g Finely ground veal or lamb 1 lg Onion; finely chopped -or- grated 1/2 c Finely chopped parsley 2 ts Salt 250 g Panna (caul fat from pig) Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper. Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface. Cut with kitchen scissors into pieces about 10 cm (4 inches) square. Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long. Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly. Repeat with remaining ingredients. Thread sausages on flat sword-like skewers, leaving space between them. Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently. Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt. The panna melts during cooking, keeping the meat moist and adding flavour. Excessive flaring of fire can be controlled by a sprinkle of water on the coals. Serve sheftalia as an appetizer or a main course. 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: Sheftalia (Barbequed Sausages) Categories: Greek, Cyprus, Pork Servings: 50 Karen Mintzias 1 1/8 lb Finely ground fatty pork 1 1/8 lb Finely ground veal or lamb 1 lg Onion, finely chopped -or- grated 1/2 c Finely chopped parsley 2 ts Salt 1 lb Panna (caul fat from pig) Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper. Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface. Cut with kitchen scissors into pieces about 10 cm (4 inches) square. Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long. Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly. Repeat with remaining ingredients. Thread sausages on flat sword-like skewers, leaving space between them. Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently. Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt. The panna melts during cooking, keeping the meat moist and adding flavour. Excessive flaring of fire can be controlled by a sprinkle of water on the coals. Serve sheftalia as an appetizer or a main course. 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: Shells with Shrimp and Green Beans in Garlic Oil Categories: Italian, Pasta Servings: 4 1/4 c Olive Oil 1/4 ts Crushed dried red pepper 2 tb Thnly slivered dried tomat 8 oz Medium Shells 2 Garlic cloves crushed 8 oz Shrimp,shelled deveined,chp 2 tb Italian parsley 8 oz Fresh grn beans 1" long Heat olive oil in a medium skillet; stir in garlic and red pepper; saute over low heat 1 min. Raise heat to high; immediatley add the shrimp all at once. Saute, stirring constantly, until they become pink, about 3 min. ( do not over cook ). Stir in the sundried tomatoes (in oil) and parsley. Remove from heat. Cook shells until they are tender. Toss shrimp mixture, shells and beans together. Serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shepards Pie Categories: Irish Servings: 4 1 lb Cold, leftover roast, lamb, Beef, veal, pork orn Combination of these meats 1 1/2 lb Potatoes 1 1/2 oz 1 1/2 T butter or margarine 1/2 oz Flour 1/4 pt Meat stock or milk Salt and pepper to taste Milk Mince the cold meat, removing all fat, skin and gristle first. Cook potatoes, peeled and cut in halves, until soft enough for mashing. Melt 1 tablespoon butter or maragrine in a saucepan and stir in the four. To this add slowly stirring, 1/4 pint meat stock or milk. When smooth and fairly thick and just to the point of boiling, stir in the minced meat. Stir over a low heat for 3 minutes, seaoning with the salt and pepper to taste. Pour into a flat oven proof dish and refrigerate. Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter or margarine, and a little milk and whick with a fork until smooth. Set aside until the minced meat is cool enough to have solidified and formed a solid surface. If you add the potatoes to hot mince, it will sink into it. When cool, spread the potatoes about an inch thick all over the dish, working lightly with a fork. Dot with pieces of butter or cover with grated cheese, if liked. Bkae in a 400 degree oven for 30 minutes. This dish may be prepared in the morning and left for cooking in the evening wothout harm. Cabbage is the best vegetable to accompany this dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shepherd's Pie Categories: 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: Shrimp and Feta Alla Grecque Categories: Shrimp, Greek Servings: 6 1 lb Shrimp, Medium, Cooked 1 lb Feta Cheese * 1 c Scallions, Sliced 1 c Tomato Sauce 1/2 c Olive Oil 1/4 c Lemon Juice, Fresh 1 tb Parsley, Chopped 1 tb Basil, Fresh, Chopped 1 tb Dill, Fresh, Chopped 1/2 ts Salt 1/4 ts Pepper 1 1/2 lb Fettuccine Or Flat Noodle ** 2 ts Garlic Powder * Feta cheese, drained and coarsely crumbled ** Noodles, cooked and drained. ~------------------------------------------------------------------------- Combine shrimp, feta cheese, scallions in a large bowl. Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well. Cover and refrigerate 1 hour. Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1 hour and serve cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrimp and Feta Greek Style Pizza Categories: Italian, Fish, Greek, Pizza Servings: 8 1 lb Uncooked med. Shrimp 1 Can PB Pizza dough (or hmade 1 tb Olive oil 2 1/2 oz Crumbled Feta Cheese 2 ts Rosemary crushed 1 tb Cornmeal 4 oz Shredded Mozzeralla cheese 2 Minced Garlic cloves 1/4 c Slice green onions 2 1/4 oz Can sliced ripe olives Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12" pizza pan or 13x9" pan; sprinkle with cornmeal. Place dough in greased pan; starting at center press out with hands. Sprinkle with mozzeralla cheese. Heat olive oil in large skillet over med-high heat. Add shrimp and garlic. Cook until shrimp are light pink, about 1 min., stirring frequently. Spoon over mozzarella cheese. Sprinkle feta cheese, green onions, rosemary and olives over shrimp. Bake at 425 F for 18-22 min., or until crust is golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Baked With Feta, Ouzo And Cognac Categories: Greek, Seafood, Main dish Servings: 4 Karen Mintzias 28 oz Canned tomatoes 6 tb Olive oil 1 md Onion; finely chopped 1 Garlic clove; finely minced 1/4 ts Sugar Salt & pepper to taste 2 tb Butter 2 lb Deveined shrimp 3 tb Ouzo 3 tb Metaxa 'cognac' 1/4 lb Feta cheese 2 tb Fresh, chopped parsley Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until sauce is thickened. Heat butter and 2 tablespoons oil in large, heavy skillet. Saute shrimp over medium-high heat until pink. Add ouzo and cognac. Flame shrimp. Place in casserole or individual ramekins. Cover with the tomato sauce. Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.) Bake in 425 F oven 10 minutes or until well-heated and feta has melted. Serve with crusty bread and a salad. Freezes well. Defrost when ready to use. Bake, covered, at 400 F 10-15 minutes. Source: "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: Shrimp Couscous Paella Categories: Shrimp, Spanish Servings: 6 1/2 lb Boned, skinned chicken -breasts, cut into 1/2-inch Pieces 1/4 c Water 1 (10.5 Oz) can chicken broth 3/4 lb Medium size fresh shrimp, -peeled and deveined 1/2 c Frozen green peas 1/3 c Chopped red bell pepper 1/3 c Thin sliced green onions 2 Cloves garlic, minced 1/2 ts Salt 1/4 ts Pepper 1 ds Of ground saffron 1 c Uncooked couscous Combine first 3 ingredients in a 2 Qt casserole; top w/ lid. Nuke 4-5 min. Stir in shrimp & next 7 ingredients; cover and nuke 3.5 to 4.5 min. or until shrimp is done (turns pink). Stir in couscous; cover & let stand 5 minutes. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrimp in Greek Tomato Sauce with Feta Categories: Shrimp, Sauces, Greek Servings: 4 1 1/2 lb Shrimp, peel and devein 1/2 c Clam juice or fish stock 1/2 lb Feta cheese, sliced 1/4" -thick, or crumbled cheese 2 c Greek tomato sauce MMMMM------------------------GREEK TOMATO SAUCE----------------------------- 3 tb Olive oil 1 Yellow onion, peeled and -coarsley chopped 1 Clove garlic, minced 5 Very ripe tomatoes, cored -and coarsley chopped -(about 4 1/2 cups) 2 tb Chopped parsley 2 ts Whole oregano 1 c Dry red wine 1 Can tomato sauce, 8 oz 1/4 ts Ground cinnamon 1/8 ts Allspice Salt to taste Fresh ground black pepper Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Risotto Categories: Italian, Shrimp, Rice Servings: 4 1 lb Shrimp (unshelled) 1 Bay leaf Celery leaves (A few) 6 Peppercorns Salt, to taste Saffron threads (A few) 3 3/4 c Water 6 tb Butter, divided 1 Onion, chopped 1 Clove garlic, crushed 2 c Italian Arborio rice 1 1/4 c Dry white wine 2 Zucchini, cut into thin -strips 6 oz Oyster mushrooms, cut into -pieces 2 tb Chopped fresh parsley 1/4 c Grated Parmesan cheese, -divided Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water. Bring to a boil, then simmer for 20 minutes. Strain and reserve the stock. In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Add 1/3 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed. Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes. In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along with the rice and half of the cheese. Taste and add salt, if needed. Serve piping hot, sprinkled with the remaining cheese. Makes 4 servings. Nutrient Values per Serving: 719 Calories, 22 g Fat, 12 g Saturated Fat, 34 g Protein, 83 g Carbohydrate, 224 mg Cholesterol, 511 mg Sodium. [THE WASHINGTON POST; November 28, 1990; Mary Cadogan] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Salad with Fresh Dill Categories: Salads, Shrimp, Swedish Servings: 4 1 lb Small shrimp * *cooked, shelled, deveined 1/2 c Finely diced celery 1/2 c Cucumber, finely diced -(peeled, seeded) 1/4 c Freshly snipped dill or 1 ts Dill weed 2 tb Minced shallots -or yellow onion 1/2 c Mayonnaise 2 tb Sour cream 2 tb Lemon juice 1 tb Dijon mustard 1 tb Anchovy paste 1/8 ts Freshly ground black pepper Salt to taste PLACE THE SHRIMP, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes. Makes 4 to 6 servings JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrimp Scampi with Spinach Noodles Categories: Shrimp, Italian, Pasta Servings: 1 3 tb Butter 3 tb Flour 1 ts Salt 1 1/2 c Milk or half and half White pepper to taste 3 tb Butter 1 tb Shallots, finely chopped 2 Garlic cloves, finely -chopped 1 lb Shrimp, peeled, deveined, -tails off (28-30) 1/3 c Dry white wine 1/8 ts Dried oregano 1/2 ts Chopped chives 6 oz Spinach noodles salt to taste ground pepper (fresh) to taste Cream Sauce Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour; cook and stir for 2 minutes. 1 teaspoon salt, 1 1/2 cups milk or half and half and white pepper. Cook until mixture comes to a boil and is thickened. Makes 1 1/2 cups. Cover and set aside. Shrimp Scampi Heat 3 tablespoons butter and saute shallots and garlic for a few seconds. Add shrimp and saute until they turn pink, 3-5 minutes. Remove shrimp and set aside. Add wine and oregano, chives, salt and pepper to skillet. Cook until wine is reduced to 1/3. Then add cream sauce and blend well. Return shrimp to sauce and heat. Cook noodles according to package directions. Drain. Place noodles on plates and top with Shrimp Scampi. From "Cooking with Mickey around our world", Lake Buena Vista Club, Lake Buena Vista Communities MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sicilian Italian Sausage Categories: Italian Servings: 6 1 lb Italian sausage, raw, cut -into 1-1/2" chunks 1/4 c Olive oil 1 ts Garlic, minced 1 sm Onion, diced 1/4 c Tomato paste 1 cn Tomatoes, diced (16 oz) 1 cn VEG-ALL Mixed Vegetables, -with liquid (16 oz) 1 ts Oregano 1/2 ts Basil 1/4 c Red wine 1/4 c Grated Italian cheese 1. Saute Italian sausage in olive oil until meat is no longer pink. 2. Add onions and garlic and saute until onions are soft. 3. Add tomato paste, tomatoes, VEG-ALL and seasonings; simmer 15 minutes with sausage mixture. 4. Add red wine to tomato-sausage mixture and place in casserole dish. 5. Sprinkle cheese over top and bake at 350'F. for 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sicilian Pasta Salad Piccata Categories: Pasta, Italian, Salads Servings: 8 2 c Rotini macaroni, uncooked 1 lb Chicken breasts, boneless -and skinned 1/2 c Dry white wine 1/2 c Water 1/3 c Olive oil or vegetable oil 2 tb White wine vinegar 2 tb Lemon juice 2 Cloves garlic, minced 1/2 ts Salt 1/4 ts Coarsely ground black pepper 1 1/2 c Thinly sliced sweet red -pepper, cut in 2-inch -lengths 1/2 c Chopped fresh parsley 1/2 c Sliced green onion 2 tb Capers Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a small saucepan, place chicken breasts; cover with wine and water. Simmer, uncovered, about 20 minutes or until done; discard liquid. Set chicken aside to cool. Cut chicken into strips. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate. 8 servings SOURCE: Sunday Newspaper _ ( | ___\ \ (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up" dish from Sandee's Kitchen! ;-) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sicilian-Style Sausage Patties Categories: Pork, Italian Servings: 12 2 lb Fat-trimmed pork (or veal) -shoulder, ground 1/2 c Chianti wine 2 Cloves garlic, minced 2 tb Minced fresh (or 2 tsp. -dried) thyme 1 tb Paprika 2 ts Salt (or smoke flavored -salt) 1 ts Fennel seeds 1/4 ts Each: black pepper and red -cayenne pepper (or more to -taste) Note: It's not necessary to stuff meat mixtures into sausage casings. In fact, if you plan to barbecue, it's better to shape the meat into flat hamburger-like sausage patties that fit in pita pockets or on thin rounds of French or Italian Bread. To Make Patties: Combine all ingredients and mix lightly. Shape into patties, six per pound of meat. Raw patties may be frozen for later use; Arrange them in a single layer on a cookie tin lined with aluminum foil. Cover with foil, label and freeze. Patties may be barbecued or broiled without defrosting. To Cook: Place patties 3 inches from heat source and broil or barbecue for about two to three minutes per side (three to four minutes each side if frozen); be sure meat is cooked through. Makes 12 patties, 130 calories each with pork; 100 calories each with veal. From: Old Newspaper clipping Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sima - Finnish May Day Drink - Pronounced (See-Mah) Categories: Beverages, Finnish Servings: 24 10 qt Water;fresh pure 2 Lemons;fine 2 1/2 c Brown sugar 2 1/2 c White sugar 1/3 c Dark corn syrup;optional 1/4 ts Dry yeast Raisins Shave the yellow peel from the lemons, cutting very thinly so that as little of the white underlayer as possible is attached. Set the yellow slices aside. Then peel the bitter white underlayer off and discard it. Slice the lemons into very thin slices. Place them into a container and cover them so they don't dry out. Boil the water in a large kettle. Remove it from the heat and stir in the yellow lemon peel, the sugars, and the syrup. When the sugars have dissolved, cover the kettle and let the contents cool to room temperature (25'C or 75'F). Then add the lemon slices and the yeast. Leave it to stand overnight. Place 4-5 raisins and a teaspoon of white sugar in the bottom of each of several clean bottles (wine or soda pop). Pour the sima into the bottles, straining it through a sieve to remove the lemon. Cap the bottle tightly. The sima will be ready to drink when the raisins rise to the top of the bottles, about 3-7 days depending on the temperature of the room where they are stored. Serve it well chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Simit (Turkish Croissant with Sesame Seeds) Categories: Breads, Turkish Servings: 1 8 oz Flour 1/2 ts Salt 2 oz Margarine 1 tb Olive oil 1 tb Milk, plus extra 1 tb Water 1 Egg Sesame seeds Put the flour and salt in a large bowl and make a hole in the middle. Into this hole pour the melted marg, olive oil, milk, water and beaten egg. Stirring from the outside into the middle gradually mix all the liquids into the flour until you have a dough. It will feel a bit oily, but is quite manageable. With floured hands shape the dough into rings about the diameter of a saucer and arrange them on a baking sheet. Brush them over with milk and sprinkle the sesame seeds on them. Bake them in a 400 degree oven for approx. 30 min. or until they are nicely browned. FROM: DEBORAH AKYUREK (DNJS60B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Singing Hinnies Categories: Breads, Scottish, Nova scotia Servings: 1 4 c Flour 2 ts Sugar 1 ts Baking soda 2 ts Cream of tartar 1 pn -salt 1/4 c Lard 1/4 c Margarine 1 1/4 c Currants or currants and -sultanas mixed 2 tb Milk;or enough to make -stiff dough These are hotcakes from the isle of Cape Breton in Nova Scotia. Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I would use shortening) and margarine. Add currants and milk to make dough stiff enough to roll 3/4" thick. Cut into thick rounds and bake on greased griddle or lightly greased electric pan saet on low, until brown. Turn and cook on the other side. Split and spread with butter and jam. Source: _More Baking with Schmecks Appeal_ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Skembe Yahni (Tripe Stew) Categories: Greek, Meats, Main dish Servings: 4 Karen Mintzias 750 g Tripe 1 Lemon (juice only) Water 2 tb Butter 1 lg Onion; chopped 1/4 c Chopped parsley 1/4 c Tomato paste 1 c Water 1/2 c Dry white wine Salt Freshly ground black pepper Chopped parsley to garnish Serves: 4-5 Cooking time: 2 1/4 hours Wash tripe well, drain and cut into small squares or fingers. Place in a dish, add lemon juice, stir and leave for 1 hour. Place tripe in pan, add water to cover and bring to the boil. Drain off water and remove tripe to a plate. Clean pan and add butter. Melt over medium heat and add onion. Fry gently until transparent. Stir in parsley, fry 1 minute, then add tomato paste, water, wine and salt and pepper to taste. Bring to a slow simmer. Return tripe to pan, cover and simmer gently for 2 hours or until tripe is tender. To test for tenderness, take out a piece and pull. If it breaks apart easily, tripe is cooked. Place in a serving dish, garnish with parsley and serve hot with pilaf and a tossed 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: Skewered Kefta Categories: Lamb, Moroccan Servings: 2 10 oz Ground lamb 2 tb Minced onion 1 tb Chopped fresh parsley 1 tb Chopped fresh mint or 1 1/2 -teaspoon dried mint 1/4 ts Each ground cumin, ground -marjoram, salt, and pepper 2 ts Olive oil 1 ts Lemon juice 1/2 Garlic clove, minced 1/4 ts Paprika In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. Divide lamb mixture into 4 equal portions. Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan. In measuring cup or small bowl combine oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture over keftas, coating all sides. Broil, turning once, until keftas are browned on all sides, 5 to 6 minutes on each side. Makes 2 servings, 2 skewers each. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Skillet Cabbage Categories: Vegetables, German Servings: 4 2 tb Vegetable Oil 3 c Cabbage, Finely Shredded 1 c Celery, Chopped 1 sm Green Pepper, Chopped 1 sm Onion, 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: Skordalia Categories: Greek, Sauces Servings: 6 Karen Mintzias 4 md Potatoes 6 Garlic cloves (or more!) 1/2 c Olive oil 1/3 c White vinegar* 1 pn Salt *Note-- Lemon juice may be substituted for part of the white vinegar. Peel potatoes, boil, then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil til almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning, and beat until the sauce is very thick and smooth, adding more vinegar if necessary. Cover and refrigerate until ready to serve. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Skorthalia - Garlic Sauce (Greek Cookbook) Categories: Greek, Sauces Servings: 4 Karen Mintzias 6 Garlic cloves Salt 1 c Mashed potatoes 2 sl Stale white bread 1/3 c Olive oil 1 tb Lemon juice 1 tb Vinegar Pepper Pound garlic with 1/2 teaspoon salt in a mortar until smooth. Add mashed potatoes and continue to pound and stir with pestle. Soak bread (crusts removed) in cold water and squeeze dry. Add to potatoes and garlic, pounding and stirring until smooth. Gradually add olive oil, lemon juice and vinegar, stirring vigorously. When smooth and light, add salt and pepper to taste. Chill in a covered bowl before using. Serve with hot or cold seafoods and fried or boiled vegetables. Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1-1/2 cups ground almonds or walnuts instead of the potatoes and bread. Blender method: Put all ingredients in jar of blender and blend at moderate speed until ingredients are pulverised. Increase speed for a few seconds until light and smooth. Do not blend too long at high speed for the mixture heats and the oil separates. 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: Skorthalia (Garlic Sauce) Categories: Greek, Sauces Servings: 1 Karen Mintzias 5 Garlic cloves 1/4 c White vinegar Salt 125 g Crustless stale white bread 1/2 c Ground almonds 1/2 c Olive oil 1 tb Lemon juice Freshly ground white pepper Makes: 1 1/2 cups Soak halved garlic cloves in vinegar for 10 minutes. Remvoe garlic to a mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold water and squeeze dry. Crumble into small particles and gradually blend into garlic, adding a little vinegar to smooth the mixture. When well pounded and smooth, transfer to a bowl if mortar is small. Gradually beat in ground almonds and olive oil alternately with remaining vinegar. Beat in lemon juice and add salt to taste. If mixture is very thick, beat in a little more oil or lemon juice, depending on flavour balance. Mixture should be the consistency of stiff mayonnaise. Turn into a serving bowl and serve with fried fish, squid, fried or boiled vegetables or as directed in recipes. Food processor or blender method: Soak garlic as above. Place all ingredients except oil in container and process or blend until smooth. Gradually beat in oil. Adjust seasoning, flavour and consistency as above and blend until smooth. Do not over-beat as mixture could heat and curdle. 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: Small Spice Cakes Categories: Entertain, Cookies, Austria Servings: 6 100 g Sugar (3 1/2 oz) 100 g Butter (3 1/2 oz) 2 Egg yolks Lemon peel Ground cinnamon Ground cloves Ground nutmeg 140 g Ground hazelnuts (not quite -5 oz) 140 g Flour (not quite 5 oz) Almonds Mix ingredients, roll out to cookie thickness. Cut with a round cookie cutter, brush with egg, and top with an almond. Bake. From: Elisabeth Fischler, Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Smorrebrod (Denmark) Categories: Shrimp, Salmon, Eggs, Denmark Servings: 12 8 lg Lettuce leaves 6 Eggs, hard-cooked and cut -into quarters 12 Shelled and deveined cooked -small shrimp 3 oz Each smoked salmon and -smoked herring or -whitefish, thinly Sliced 2 oz Each sliced boiled ham and -rare roast beef 2 oz Each Danish blue cheese and -Danish hard cheese, cut -into cubes 3 md Tomatoes, cut into wedges or -sliced 3 sm Apples, cored, cut into -wedges, and dipped in lemon -juice 3 sm Oranges, peeled and -sectioned 1/2 c Sliced onion 24 Pimiento-stuffed green -olives 6 Dill pickles, cut lengthwise -into quarters 1/3 c Plus 2 teaspoons each -mayonnaise, prepared -mustard, prepared Horseradish, and seafood -cocktail sauce 12 Thin slices rye bread (1/2 -ounce each) 4 1/2 oz Crispbread Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each. On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1 1/2 ounces each salmon, and herring (or whitefish), 1 ounce each ham, roast beef, and cheeses, half each of the tomatoes and fruits, 1/4 cup onion slices, 12 olives, and 12 pickle spears. Spoon mayonnaise, mustard, horseradish, and cocktail sauce into individual serving dishes and set out near serving boards. Serve bread slices and crispbread in napkin-lined basket. Makes 12 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snail Fritters / Beignets D'escargots Categories: Appetizers, French, Entertain, Snails Servings: 8 Canned Or Cooked Snails Oil For Frying Parsley Sprigs To Garnish 2 Eggs, Separated 1 1/2 c Flour 2 tb Olive Oil Salt And Pepper 1 tb Olive Oil Herbs Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails 100 petits-gris snails (canned or freshly cooked) 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil 1 Tbsp olive oil First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snails Bourguignonne / Escargots a la Bourguig Categories: Appetizers, French, Entertain, Snails Servings: 6 24 Large Paris Mushrooms Salt And Pepper 1/2 c Oil 100 Canned Burgundy Snails 1/2 c Snail Butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snails Cauderan / Escargots a la Cauderan Categories: Appetizers, French, Entertain, Snails Servings: 8 6 tb Lard 3 oz Raw Country Ham 10 Shallots Fresh White Breadcrumbs 1/4 c Dry White Bordeaux Chicken Stock Salt And Pepper Bouquet Garni 100 Petits-Gris Snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snails Menetrel / Escargots a la Menetrel Categories: Appetizers, French, Entertain, Snails Servings: 8 1 lb Butter 1/2 c Parsley, Chopped 1 tb Crushed Garlic 3 tb Shallots, Chopped 12 Canned Anchovy Fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-Epices 100 Canned Snails 1/2 c White Wine (Optional) 2 c Fresh White Breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve. [Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. [From "Larousse Traditional French Cooking."] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snails Sommeroise / Escargots a la Sommeroise Categories: Appetizers, French, Entertain, Snails Servings: 8 100 Snails Vinegar 2 Thyme Sprigs 1/2 Bay Leaf 1 Basil Sprig 1 Pared Orange Peel 7 oz Pork Rind 1/2 c Olive Oil 1/2 lb Fatty Bacon 6 Shelled Walnuts, Ground 4 Canned Anchovy Fillets 3 Garlic Cloves Salt And Pepper 3 tb Flour 6 1/2 lb Whole Trimmed Spinach Leaves Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. -mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse Traditional French Cooking."] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snails with Frogs' Legs / Escargots Aux Grenou Categories: French, Entertain, Snails Servings: 4 48 Burgundy Snails Court Bouillon 4 Shallots Chives 3/4 c White Macon Wine 24 Frogs' Legs 1/2 c Milk Flour 4 tb Butter Salt And Pepper Chopped Parsley, To Garnish [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Snails, Cretan Style, W/ Vinegar or tomatoes Categories: Greek, Appetizers Servings: 1 Karen Mintzias MMMMM------------------------TO PREPARE SNAILS----------------------------- Wheat, flour and/or thyme Salt MMMMM-------------------FOR FIRST RECIPE, TO SERVE 1------------------------ 1 lb Snails 1/2 c Olive oil 1/4 c Red wine vinegar MMMMM-------------------FOR SECOND RECIPE, SERVING 1------------------------ 1 lb Snails 1/2 c Olive oil Salt 1 Onion; grated 1/4 c Chopped fresh parsley 1 lb Peeled, chopped tomatoes The Greek gift for having a word for it applies richly to snails, usually called "salingaria" on the mainland, but "hohli" on Crete and "karaoli" on Cyprus. Hohli are a favorite Cretan food, and the delicious cooking methods explain why. Snails are scrupulously avoided except in summer, when they are considered safe to eat. Since snails absorb the odors and taste of foods on which they feed, Cretans catch them after a rainfall, put them in a covered container, and feed them for several days on wheat, flour, and perhaps some thyme. Then the real fun begins. The amounts of the other ingredients in this recipe are based on a pound of snails. One pound of snails serves 1 or 2. First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them. Pour hot water over them to cover and bring to a boil. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam. Drain the snails, then wash in cold water and drain again. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil. Pour in 1/4 cup red wine vinegar for each pound of snails. Remove from heat and stir constantly for a few minutes. Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course. SNAILS BRAISED WITH TOMATOES Prepare the snails for cooking as directed above. In a deep, heavy pan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails. Cover, lower the heat, and cook for 10 minutes, turning once. Add a grated onion and 1/4 cup chopped fresh parsley per pound of snails. Stir over medium heat for a few minutes, then add a pound of peeled, chopped tomatoes for each pound of snails. Cover and simmer for 30 minutes, or until the tomatoes are tender. Serve with fried potatoes and baby zucchini salad. 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: Snails, Sicilian Style Categories: Appetizers, Sicilian, Entertain, Snails Servings: 6 2 lb Land Snails Water Salt 2 Cloves Garlic Finely Chopped 1/4 c Olive Oil Freshly Ground Black Pepper 1/2 c Lemon Juice There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. From "The New York Times International Cookbook." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soft Molasses Cookies Categories: Cookies, Scottish, Nova scotia Servings: 1 1 c Sugar 1 c Shortening 1 Egg 1 c Molasses 1 c Sour milk or buttermilk 4 1/2 c Flour 3 tb Flour 4 ts Baking soda 2 1/2 ts Ginger Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda, salt and ginger together. Add milk & flour one after another; blend together. Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes in 350F. This recipe is from my grandmother in Nova Scotia's recipe box. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sopa De Grao Categories: Soups, Portuguese Servings: 6 2 1/2 c Dried garbanzos - washed and sorted 2 qt Cold water 4 md Garlic cloves - peeled and minced 4 lg Yellow onions; peeled - and coarsely chopped 3 tb Peanut, corn or veg. oil 3 md Maine or Eastern potatoes - peeled & coarsely chopped 1/2 ts Crumbled leaf thyme 1/2 ts Ground coriander seeds 1 lg Bay leaf; (do not crumble) 1 qt Beef or chicken broth -(preferably homemade) 1/2 lb Pepperoni or chorizo - or if available, - Portuguese chourico or - linguica, - sliced about 1/4-in thick 1 c Finely chopped fresh spinach - (leaves only) 1 1/2 ts Salt 1/4 ts Freshly ground black pepper 2 tb Olive oil SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy kettle. Next day, add the remaining 2 cups water, bring to a gentle boil, cover, and cook 4-to-5 hours or until the garbanzos are very tender. Meanwhile, stir-fry the garlic and onions in the peanut oil in a second large, heavy kettle over moderate heat for 12-to-15 minutes until lightly browned. Add the potatoes and stir-fry 2-to-3 minutes; add the thyme, coriander, and bay leaf, turn the heat down low, and allow to mellow about 10 minutes. Pour in the broth, bring all to a gentle simmer, cover and cook slowly. As soon as you've set the 2 kettles to simmer, stir-fry the pepperoni in a large heavy skillet 3-to-5 minutes--just until lightly browned and most of the drippings have cooked out. Drain the pepperoni well, reserving 1 tablespoon of the drippings. Set aside. Return 1 tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3 minutes over moderate heat just until glazed and intensely green; reserve. When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a food processor, adding only enough kettle liquid to puree them easily. Return the pureed garbanzos to the kettle in which they cooked. Now puree the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food processor. Blend the potato mixture into the garbanzo mixture, add the reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes--just long enough to mellow the flavors. Season to taste with salt and pepper, remove the bay leaf, then smooth in the olive oil. Makes 6 to 8 Servings JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sort Gryte (Norwegian Black Pot) Categories: Chicken, Norwegian Servings: 6 10 1/2 oz Can cream of mushroom soup 1 c Milk 1/2 ts Salt 1/2 ts Black pepper 2 c Cooked, diced chicken 1 c Cooked, diced ham 10 oz Package frozen peas 2 Leeks, cooked and cut into -1/2" pieces 4 Tomatoes, peeled and -quartered 1/4 c Madeira wine In a large saucepan, combine soup, milk, salt, and pepper; blend well. Heat. Stir in chicken, ham, peas, leeks and tomatoes. Cook, stirring occasionally, until heated about 10 minutes. Stir in wine. 6 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soupa Avgolemono (Greek Egg-lemon Soup) Categories: Soups, Greek Servings: 6 Karen Mintzias 2 qt Chicken broth; strained 1/2 c Raw long grain white rice 2 Whole eggs or egg yolks 2 Lemons; (juice only) Salt Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm while preparing avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice). Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soupe a L'oignon Au Fromage - French Onion Soup Categories: Soups, French, Vegetables Servings: 6 6 lg Onions, Thinly Sliced 1/4 c Unsalted Butter 1 tb Flour 1 1/2 qt Beef Broth 12 1/2"Slices French Bread 1/4 lb Gruyere Cheese, Grated In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown. Sprinkle with flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts. Top with any remaining cheese. Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly. a 1951 Gourmet Mag. favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Dough French Bread Categories: French, Breads Servings: 6 1 Text Only FROM THE KITCHEN OF: Marge Hartford INGREIDENTS: 3 cups Sponge (save 1 cup) I: 2 tablespoons Butter or Margarine (melted) I: 4 cups Flour I: 2 tablespoons Sugar I: 1 teaspoon Salt I: 1/4 Yeast INSTRUCTIONS: To sponge add one pkg and mix as regular dough, add butter, flour, sugar, and salt. Let rise until doubled in size. Roll dough out on lightly floured board. Mix soda with a bit of warm water and pour over dough. Work the soda-water into the dough with fingertips. Knead lightly and form into long loaves. Place on baking sheets to rise. Place in 400 degree oven with pan of boiling water for fifteen minutes. Reduce heat to 350 degrees. Brush with cold water occasionally. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Southern French Chicken Categories: Poultry, French Servings: 4 1 tb Olive oil 2 sm Whole chicken breasts, split - skinless and boneless - flattened slightly, - and patted dry Salt Freshly ground black pepper 1 md Ripe, flavorful tomato - cut into 4 slices 1 sm Log goat cheese - cut into 4 slices 1/2 tb Fruity olive oil 1 tb Chopped fresh basil leaves TURN ON YOUR BROILER and adjust the rack to about 6 inches from the heat. In a large, heavy oven-proof skillet, heat the oil until hot and almost smoking. Add the breasts and saute them over medium heat until lightly browned on 1 side, about 3 minutes. Turn, season with salt and pepper, and place a slice of tomato with a piece of cheese on top of each cooked side of breast. Drizzle on the olive oil, season with black pepper and cook for about 1 minute. Transfer the pan to the broiler and cook until the cheese is hot and starts to melt slightly on top. Remove the pan, sprinkle on the basil, and serve at once. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Style Categories: Greek, Meats Servings: 20 Karen Mintzias 4 tb Butter; melted 1 lb Tomatoes; peeled 1 ts Granulated sugar Salt & freshly ground pepper 3 Garlic cloves; crushed 1/4 c Dry white wine 1 sm Bay leaf 1 lb Lean ground beef 2 sl Bread; crusts removed, - soaked in water, and - squeezed dry 1 ts Ground cumin 1 Egg; lightly beaten 2 ts Parsley; minced 1 ts Salt; (or more to taste) 1 pn Freshly ground pepper Oil for frying Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Souvlaki with Tzaziki Categories: Greek, Lamb Servings: 1 MMMMM-----------------------------SOUVLAKI---------------------------------- 2 lb Lamb shoulder;-OR- -Sirloin tip;cut in 1 1/2" -chunks 2 c Red wine;dry 2 Garlic cloves; minced 1 ts Oregano;dried 2 ts Lemon rind;long strips up to -3 tsp 1/4 c Olive oil -Sweet peppers and cherry -tomatoes as needed MMMMM-----------------------------TZAZIKI---------------------------------- 2 c Yogurt;pain 1/2 Cucumber;English,peeled & -grated 2 Garlic cloves;minced 3 tb Olive oil 1 ts -salt "Begin preparing the tzazik a few hours before serving. The flavours need time to blend. Marinate the meat overnight to absorb the wine and garlic." Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several times during the marination period. About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. (We usually BBQ the peppers and tomatoes on separate skewers but it's really up to the chef.) Over medium coals, barbeque the souvlaki until it's done the way you like it. Serve on a bed of rice and pass the tzaziki to sppon on top. SERVES 4-6 Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so. After the yogurt has drained, combine it, in a small bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving. While the meat is BBQing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt. It needs no mixing - your guest will do that when they dollop it onto their souvlaki. MAKES: About 3 cups Source: Pat, Effie and Alex Stroutzas, of Alex's Cheeses, vendors, South Market, St. Lawrence Market, Toronto, Canada. (The town of York got its first market in operation 1803, the St Lawrence Hall was erected in 1849). _The St. Lawrence Market Cookbook_ by Anita Stewart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Souvlakia (Barbecued Meat Cubes) Categories: Lamb, Veal, Greek Servings: 6 1 1/2 lb Lamb or veal,1" cubes 3/4 c Dry white wine 1/4 c Olive oil 2 tb White wine vinegar 3 tb Ground oregano 1 tb Salt 1/4 ts Ground pepper 2 Cloves garlic,finely chopped 1 Small onion,chopped Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking dish. Mix remaining ingredients; pour over meat. Cover tightly and refrigerate, turning occasionally, at least 12 hours but no longer than 24 hours. Set oven control to broil and/or 550'. Broil 4 inches from heat, turning and basting with marinade every 5 minutes until done, 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Souvlaki Categories: Greek Servings: 6 1/4 c Salad oil 1/4 c Wine vinegar 1/4 c Lemon juice 1 Clove Garlic, minced (This -is Greek?) 4 ts Salt 1/4 ts Pepper Oregano to taste 4 lb Boned leg of lamb, 1 to 1 -1/2 inch cubes Serves: 6 Souvlaki may also be made with pieces of beef or fish. You might want to use marinated scallops, shripm or halibut. Combine all ingredients; let meat marinate in refrigerator for three to six hours, turning meat over several times. Put meat on oiled skewers and set to grill over charcoal, turning to brown evenly. In the oven, rest the skewers on rack of proiler pan and brown about six inches below the heat. Turn occasionally to maintain even color and baste with marinating sauce. Broil until meat is brown and crispy; about 45 minutes. Source: The Florence Morning Mistake, May 12, 1993. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaetzle Cheese Noodles Categories: Breads, Cheese, German Servings: 4 3 tb Butter Or Margarine 3 Onions, In Small Rings 3 oz Emmenthaler Cheese, Grated 1 ts Dry Mustard 2 c Spaetzle Noodles 2 tb Chives, Chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300°F for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spagetti Sauce Italiano Categories: Crockpot, Italian Servings: 8 1 lb Ground beef 1/2 lb Italian sausage; bulk 1 c Onion; chopped 2 Garlic clove; minced 2 cn Tomatoes; 16 oz, cut-up 2 cn Tomato sauce; 8 oz 2 cn Mushrooms; 4 oz, chopped and -drained 1 c Green pepper; chopped 4 tb Tapioca; quick-cooking 2 Bay leaves 1 ts Basil, crushed & dry 1 ts Oregano, crushed & dry 1/4 ts Pepper ds Salt Hot cooked spaghetti In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender; drain off fat. Meanwhile in crockpot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti. Makes 8-10 servings. Source: Better Homes and Gardens New Crockery Cookbook Terrie Peterson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Mizithra (Greek-style Spaghetti) Categories: Greek, Pasta Servings: 6 Karen Mintzias 1 lb Spaghetti 1 c Butter or margarine 1/2 lb Kasseri cheese, grated 1/4 lb Romano cheese, grated 1/4 c Chopped parsley Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet and cook just until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley. Created by: The Spaghetti Factory, Hollywood (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Chitarra Parmigiana Categories: Pasta, Italian Servings: 4 1/4 c Olive Oil 2 1/2 tb Butter 8 md Mushrooms, Sliced 4 Cloves Of Garlic, Minced 1 ds Crushed Chili Peppers 2 ts Powdered Oregano 1 1/2 lb Fresh Chitarra Pasta On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. From The Gazette, 90/12/05 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti with Shrimp and Eggplant Categories: Pasta, Italian, Shrimp, Fresh herbs Servings: 4 1 1/2 lb Medium Sized Shrimps 1 lb Eggplant 4 tb Olive Oil 1 tb Finely Chopped Garlic 4 cn Imported Crushed Tomatoes 1 ts Honey 1/4 ts Hot Red Pepper Flakes 1/4 c Coarsely Chopped Fresh Basil 4 qt Water 3/4 lb Spaghetti 3/4 c Grated Parmesan Cheese Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basic (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. From The Gazette 90/12/12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti with Superb Meat Sauce Categories: Italian, Sauces Servings: 16 3 lb Beef Roast 1/2 ts Oregano Leaves 1/2 ts Basil Leaves 3 ts Salt 1/2 ts Parsley, Finely Chopped 1/4 c Flour 1/2 ts Rosemary Leaves, Crushed 1/4 c Olive Oil 2 c Hot Water 1/8 ts Nutmeg, Fresh Ground 4 Garlic, Squashed 24 oz Tomato Paste 1 Onion, Finely Chopped 1 qt Water 2 Bay Leaves 1 c Red Wine, Dry 1 ts Celery Salt 1/2 c Ripe Olives, Sliced 1 ts Black Pepper 1/2 c Stuffed Olives, Sliced 2 ts Sugar 8 oz Canned Mushrooms 1/2 ts Red Pepper, Crushed 4 lb Spaghetti 1 tb Season-All Parmesan Cheese, Grated 1/4 ts MSG Long, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water, cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add remaining ingredients except spaghetti and cheese. Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency. Cook spaghetti following directions on package, allowing 1 pound for four servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. I prefer to use rump roast, but chuck or round is acceptable. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Alla Ciociara Categories: Pasta, Italian, Sauces Servings: 4 1/2 c Olive oil 3/4 c Drained canned plum tomatoes - Italian-style 2 Red or green bell peppers - washed, seeded, and cut - into 2-by-1/4-in strips 1/4 lb Black olives, pitted -(oil-cured or Gaeta) Salt Freshly ground black pepper 1 lb Imported Italian spaghetti 2 tb Grated pecorino romano HEAT OLIVE OIL in a nonreactive skillet. Add tomatoes, peppers, olives, 1/2 teaspoon salt and several grindings of pepper; mix well. Cover and cook over medium heat 10 minutes, stirring occasionally. Off heat, set sauce aside until pasta is ready. Bring 4 quarts water to a boil with 1 tablespoon salt. Add spaghetti and cook until slightly less than al dente. Return sauce to a simmer. Drain pasta and add it to sauce. Toss over medium heat 30 seconds, then add cheese and toss once more. Serve at once. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti and Clam Sauce Categories: Italian, Pasta, Clams, Sauces Servings: 4 1 lb Spaghetti 2 tb Olive oil 2 Minced garlic 1 ts Chopped parsley leaves 2 pt Crushed oregano 15 oz Minced clams with juice 1 Pepper 1/4 ts Salt 2 tb Margarine 2 tb Parmesan cheese Cook spaghetti according to directions. Heat oil in skillet. Add garlic, parsley, and oregano. simmer a minute or 2. add clams with juice, pepper and salt. Cook over low heat until hot. DO NOT BOIL! Drain spaghetti in colander. Return spaghetti to kettle. Stir in margarine and parmesan cheese. Pour sauce over spaghetti and serve. From: Joan Lichtenstein's kitchen, #29. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti with Meat Sauce Categories: Italian, Ground beef, Pasta Servings: 6 1/4 c Olive oil 1 1/2 lb Ground beef 1/2 c Onion,finely chopped 2 Cloves garlic,finely chopped 3 cn Tomato sauce(8oz) 1 cn Mushroom stems/pieces(4oz) 1/2 c Green pepper,finely chopped 1/4 c Snipped parsley 2 1/2 ts Salt 1/2 ts Ground pepper 1/4 ts Sugar 1/8 ts Dried basil leaves 1/8 ts Ground oregano 1 c Dry red wine 1 pk Spaghetti(16oz) Grated Parmesan cheese Heat oil in Dutch oven. Cook and stir beef, onion and garlic in hot oil until beef is light brown; drain off fat. Stir in tomato sauce, mushrooms (with liquid), green pepper, parsley, salt, pepper, sugar, basil and oregano. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Stir in wine. Cover and simmer, stirring occasionally, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer. While sauce is simmering, cook spaghetti as directed on package; drain but do not rinse. Pour meat sauce over hot spaghetti. Servewith cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti with Meatballs Categories: Italian, Ground beef, Pasta Servings: 6 MMMMM----------------------------SPAGHETTI--------------------------------- 1/4 c Olive oil 2 Cloves garlic,finely chopped 3 cn Tomato sauce(8oz) 1 cn Mushroom stems/pieces(4oz) 1/2 c Green pepper,finely chopped 1/4 c Snipped parsley 1 ts Salt 1/2 ts Ground pepper 1/4 ts Sugar 1/8 ts Dried basil leaves 1/8 ts Ground oregano 1 c Dry red wine 1 pk Spaghetti(16oz) Grated Parmesan cheese MMMMM----------------------------MEATBALLS--------------------------------- 1 1/2 lb Ground beef 3/4 c Dry bread crumbs 1/2 c Onion,finely chopped 1/4 c Milk 1/4 c Dry red wine 1 Egg 1 tb Snipped parsley 1 1/2 ts Salt 1 ts Worcestershire sauce 1/8 ts Ground pepper 1/4 c Vegetable oil SPAGHETTI: Heat oil in Dutch oven. Cook and stir onion and garlic in hot oil until onion is tender. Stir in tomato sauce, mushrooms (with liquid), green pepper, parsley, salt, pepper, sugar, basil and oregano. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Stir in wine. Cover and simmer, stirring occasionally, 30 minutes. Uncover and simmer, stirring occasionally, 30 minutes longer. While sauce is simmering, prepare Meatballs. While meatballs are cooking, cook spaghetti as directed on package; drain but do not rinse. Spoon meatballs onto spaghetti; cover with sauce. Serve with cheese. MEATBALLS: Mix all ingredients except oil. Shape by rounded tablespoonfuls into balls. Heat oil in 10-inch skillet. Cook meatballs in hot oil until done, about 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Alla Carbonara (Cheese Spaghetti Toss) Categories: Italian, Cheese, Pasta, Pork Servings: 4 1 pk Thin spaghetti(16oz) 1/2 lb Bacon,cut into 1/2" squares 1/2 c Dry white wine 3 Eggs,well beaten 1 c Grated Romano cheese 1 c Grated Parmesan cheese Freshly ground pepper Cook spaghetti as directed on package; drain but do not rinse. Return to kettle. While spaghetti is cooking, fry bacon over medium heat until almost crisp; remove bacon and drain on paper towels. Stir wine into hot bacon fat. Heat to boiling. Boil and stir 3 minutes. Mix bacon, wine and bacon fat with spaghetti. Add eggs and 1/2 cup of either cheese; toos over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and freshly ground pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Bread Categories: Breads, Italian Servings: 6 1 pk Yeast 3 c Bread flour 1 tb Sugar 1 ts Garlic salt 1/3 c Grated parmesan cheese 1 ts Dried Italian seasoning 1 tb Olive oil (Use ingredients -at room temperature.) 1 1/2 c Warm water "With the powerful flavors of parmesan cheese, Italian seasoning and olive oil, this is the perfect companion or main course for Italian dinners with or without spaghetti." Add all ingredients into the pan in the order listed. Select white bread and push "start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Ala Suzy De Bus Categories: Italian Servings: 4 6 Pork chops 1/2 Onion, sliced 1/2 Green bell pepper, sliced 1 cn Tomato soup 2/3 cn Water (as measured from -the tomato soup can) Spaghetti Brown the pork chops in a skillet, then drain off fat. Put the meat back in the skillet. Add the soup, water, onion and bell pepper. Simmer over low heat for about an hour. Cook the spaghetti according to directions on the package and serve on a platter. When ready to serve, remove the pork chops from the skillet. Pour the sauce over the spaghetti. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti All'amatriciana Categories: Pasta, Sauces, Italian Servings: 4 1/2 Medium onion 125 g Salt pork cheek 400 g Canned tomatoes 4 tb Olive oil 1/2 c Dry white wine 1/2 Chilli 50 g Grated pecorino cheese Salt 500 g Spaghetti Note: Salt pork cheek substitute pancetta, speck or bacon. Grated pecorino cheese substitute parmesan. Push tomatoes through a sieve, break chilli into a couple of pieces. Heat oil in pan add chopped bacon, fry for 1 minute then add chilli and finely chopped onion. Fry until onion is translucent then add the wine. Cook for 1 minute add tomatoes and cook for 10 minutes. Add spaghetti to the pan toss into sauce and cook for 2 minutes. Add cheese and toss i well. Serve with a little more grated cheese on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti All'aglio E Peperoncino Piccan Categories: Italian, Pasta Servings: 4 2 tb Olive oil 4 Ripe tomatos, peeled and Chopped 3 cl Garlic, finely chopped 1 ts Crushed red pepper 1 tb Chopped parsley 1 lb Spaghetti 1/2 c Freshly grated Parmesan Cheese Salt to taste Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper) Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper and simmer 2 minutes longer. Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is "al dente." Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. Serves 4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Florentine Categories: Pasta, Italian Servings: 6 (15oz) Jar spaghetti sauce 4 oz Spaghetti ** 1 pk Frozen chopped spinach * 1 1/2 c Cottage cheese 1 pk (6oz) Mozzarella cheese slic 1/3 c Grated parmesan cheese * 10oz, thawed and drained ** Cooked and drained Combine sauce and spaghetti, toss lightly. Combine cottage cheese and 1/4 c parmesan cheese, mix well. Place half the spaghetti mixture in a 10"x6" baking dish; cover with spinach, cottage cheese and half the mozzarella cheese. Top with remaining spaghetti mixture. Cut remaining mozzarella cheese into 1/2" strips; arrange on top of spaghetti mixture to form a lattice design. Sprinkle with remaining parmesan cheese. Bake at 350° for 30 mins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti Alla Puttanesca Categories: Pasta, Italian Servings: 6 1 lb Spaghetti 2 tb Black olive slivers Salt 4 Chopped anchovies 1 c Basic tomato sauce 1 Red chile pepper, chopped 4 Ripe plum tomatoes, cubed 2 tb Fresh basil leaves, torn in -small pieces 5 tb Olive oil 1 Clove garlic, minced 1 tb Fresh sage leaves, chopped -(optional) 1 tb Capers, drained Cook spaghetti in boiling, salted water. In a serving bowl, combine all remaining ingredients. Drain spaghetti when al dente. Add spaghetti to serving bowl, toss and serve. Note: This dish is also excellent when prepared a few hours ahead and served cold. Estimated cooking time: 20 minutes Estimated total preparation time: 40 minutes (See elsewhere for Basic Tomato Sauce) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti with Oil and Garlic Categories: Cyberealm, Italian Servings: 6 12 cl Garlic 1/4 c Olive oil 4 qt Water 1 1/2 tb Salt 1 lb Spaghetti 1 1/2 c Chicken stock 1 c Chopped parsley Black pepper, fresh ground Grated Parmesan cheese 1. Peel garlic cloves. Mince 6 of them and set aside. Slice the remaining garlic. 2. Heat the oil in a small skillet. Add sliced garlic and cook over medium heat stirring occasionally, until golden brown. 3. Bring 4 quarts of water to a boil. Stir in salt, add spaghetti and cook until firm yet tender. Do not over cook. Drain, and transfer to a pot. 4. Add the chicken broth to the past and simmer until most of the broth has been absorbed. 5. Stir in the garlic and oil mixtrue, then the minced garlic and parsley. Toss thoroughly. 6. Divide the pasta among heated plates, pour any remaining broth over the pasta, and served immediately accompanied by lots of grated cheese and freshly ground black pepper. Source: Silver Palate Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spanahorizo Categories: Greek, Vegetarian, Side dish, California Servings: 4 Karen Mintzias 1/2 c Olive oil 1 bn Parsley; chopped fine 1 lg Yellow onion; chopped fine 1 tb Garlic, finely choppped 3 c -Water 2 tb Tomato paste 1 c Tomatoes, chopped 1/8 ts Salt 1/8 ts Pepper 2 bn Spinach; stems removed, - chopped 1 c White rice, uncooked In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the water and bring it to a boil. Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined. Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spanakopita Categories: Greek, Appetizers Servings: 1 2 lb Spinach; fresh 7 Eggs 1/2 lb Feta cheese; 1 lb 1 Onion; chopped 1 Garlic clove; minced -Salt, pepper, oregano Olive oil 1 lb Filo dough Butter Wash spinach and place in large bowl. Sprinkle heavily with salt, and rub into the leaves as you tear them into small pieces. Then rinse salt off thoroughly, and drain. Beat eggs, crumble feta cheese, and add to spinach. Saute onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano.Butter large oblong baking dish. Place one sheet of filo in pan, and brush with melted butter. Continue until only three or four sheets of filo are left, letting the edges of the sheets hang over the sides of the pan. Pour in the filling, and fold ends of pastry over it, brushing with more butter. Then put the remaining sheets on top, brushing with butter. Cut three or four steam vent slits in the top, down to the filling. Bake at 375 for 50 min. Source: Sharon Hills-McCormick, R-Cuisine MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spanakopita Peloponnisos Categories: Greek, Appetizers, Vegetarian Servings: 8 1 kg Spinach 1 md Onion; chopped 1 Leek; chopped 1 c Chopped spring onions 1/3 c Olive oil 1/2 c Chopped parsley 3 ts Ground nutmeg Salt Freshly ground black pepper 8 Fillo pastry sheets Olive oil or butter Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in a colander, pressing occasionally with a spoon. Gently fry the onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pastry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spanakopitas Categories: Appetizers, Greek Servings: 60 Karen Mintzias MMMMM-----------------------------FILLING---------------------------------- 2 tb Butter or oil 1 lb Frozen spinach; thawed 3 Green onions; sliced 3 tb Minced parsley 2 tb Chopped fresh dill 1/2 lb Feta cheese; crumbled 3 Eggs; lightly beaten Salt & Pepper to taste MMMMM------------------------------PASTRY----------------------------------- 1 lb Commercial Filo pastry 1/2 lb Melted butter In butter or oil, saute green onion until soft. Meanwhile, squeeze out excess moisture from spinach and chop by hand or in food processor. Combine green onion with spinach and remaining filling ingredients in bowl. Mix well and set aside. Lay out the Filo sheets, covering them with waxed paper and a damp towel. Take out two sheets at a time and keep the rest covered. Brush melted butter onto top sheet of each pair. Cut each double-sheet crosswise into equal strips, about 2-1/2" wide. Place 1 teaspoon of the filling 1" from the end (nearest you) of each strip. Fold the strips back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make a triangular shape. Place on baking sheets and keep covered until all are ready to bake. Bake in a 350 degree oven for 20 to 25 minutes or until golden and crisp, turning once. NOTE- Spanakopitas may be frozen before baking. When ready to bake, separate while still frozen, spead on baking sheets, and bake as above, allowing an extra 10 minutes baking time. 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: Spanakopita Categories: Greek, Appetizers Servings: 8 1 kg Spinach 1 md Onion; chopped 1/2 c Olive oil 1 c Chopped spring onions 1/2 c Chopped parsley 2 ts Chopped dill or fennel 1/4 ts Ground nutmeg 1/2 c Mizithra or cottage cheese 1 c Well-crumbled feta cheese 1/4 c Finely grated kefalotiri * 4 Eggs; lightly beaten Salt Freshly ground black pepper 10 Fillo pastry sheets Butter; melted *Note: if Kefalotyri cheese is unavailable, Parmesan may be substituted. Serves: 8 as a first course, 4 as a light meal Oven temperature: 180 C (350 F) Cooking time: 1 hour Wash spinach well and cut off any coarse stems. Chop coarsely and put into a pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach so that juices can run out freely. Drain well in colander, pressing occasionally with a spoon. Gently fry onion in oil for 10 minutes, add spring onion and fry for further 5 minutes. Place drained spinach with onion-oil mixture in a large mixing bowl. Add herbs, nutmeg, cheeses and eggs and stir to combine. Check saltiness of mixture, then add salt and pepper to taste. Brush a 25 x 30 cm (10 x 12 inch) baking dish with butter and line with a sheet of fillo pastry. Top with another 4 sheets, brushing each with butter. Spread filling in pastry-lined dish and top with remaining fillo, brushing each sheet again with butter. Trim edges if necessary and tuck pastry in on all sides. Brush top lightly with butter and score top layer of pastry lightly into squares using a sharp knife or razor blade. Sprinkle a little cold water on top to prevent pastry curling up. Bake in a moderate oven for 45 minutes until puffed and golden brown. Remove from oven and leave for 5 minutes before cutting into portions for serving. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spanakopita Categories: Greek, Vegetarian, Main dish Servings: 12 Karen Mintzias 1/3 c Olive oil or butter 1 sm Bunch scallions; chopped 3 lb Spinach; washed & drained 1 sm Bunch parsley; chopped 1 sm Bunch fresh dill; chopped Salt & freshly ground pepper 1/2 lb Feta cheese, crumbled 4 Eggs; lightly beaten 12 Commercial filo sheets 6 tb Butter; melted Bread crumbs, if necessary Heat the 1/3 cup oil in a large pan and saute the scallions until soft. Meanwhile, pan the spinach (cook it without adding water, then drain it thoroughly) or salt and rinse it (the latter method is used extensively in Greece, but it not advisable). Squeeze out excess liquid. Add the spinach to scallions and stir in the parsley, dill, and a very little salt and pepper. Cook gently for 10 minutes, then cool. (This much can be done in advance and stored in the refrigerator). Using a wooden spoon, stir in the feta and eggs. 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 spinach filling, then cover with the remaining filo sheets (buttering each as before). Tuck the top filo over the bottom and flute the edges. Score the top 3 filo sheets into square or diamond shapes. Bake in a moderate oven (350 F) for 40 minutes, or until crisp and a golden chestnut color. Remove from oven and let stand for 15 minutes before cutting. Serve warm. Note: Some of the favorite variations: Use some nutmeg, or substitute mint for the dill; use grated cheese instead of feta (be discreet with the salt if the cheese is salty); add a small handful of raw long-grain white rice to the filling. You will surely invent your own flavor combinations which is why spanakopita is so great. 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: Spanakopita 2 Categories: Greek, Appetizers, Main dish Servings: 8 Karen Mintzias 1 kg Spinach 1 md Onion; chopped 1/2 c Olive oil 1 c Chopped spring onions 1/2 c Chopped parsley 2 ts Chopped dill or fennel 1/4 ts Ground nutmeg 1/2 c Mizithra or cottage cheese 1 c Well-crumbled feta cheese 1/4 c Finely grated kefalotiri * 4 Eggs; lightly beaten Salt Freshly ground black pepper 10 Fillo pastry sheets Butter; melted *Note: if Kefalotyri cheese is unavailable, Parmesan may be substituted. Serves: 8 as a first course, 4 as a light meal Oven temperature: 180 C (350 F) Cooking time: 1 hour Wash spinach well and cut off any coarse stems. Chop coarsely and put into a pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach so that juices can run out freely. Drain well in colander, pressing occasionally with a spoon. Gently fry onion in oil for 10 minutes, add spring onion and fry for further 5 minutes. Place drained spinach with onion-oil mixture in a large mixing bowl. Add herbs, nutmeg, cheeses and eggs and stir to combine. Check saltiness of mixture, then add salt and pepper to taste. Brush a 25 x 30 cm (10 x 12 inch) baking dish with butter and line with a sheet of fillo pastry. Top with another 4 sheets, brushing each with butter. Spread filling in pastry-lined dish and top with remaining fillo, brushing each sheet again with butter. Trim edges if necessary and tuck pastry in on all sides. Brush top lightly with butter and score top layer of pastry lightly into squares using a sharp knife or razor blade. Sprinkle a little cold water on top to prevent pastry curling up. Bake in a moderate oven for 45 minutes until puffed and golden brown. Remove from oven and leave for 5 minutes before cutting into portions 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: Spanakopita Nistisimi (Lenten Spinach Pie) Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan Servings: 8 Karen Mintzias 1 lb Curly endive 3 lb Fresh bulk spinach -washed, large stems removed 3 bn Large scallions - white and green chopped - together 5 tb Fruity olive oil 1 Lemon 1 1/2 c Finely chopped fresh dill 1 ts Salt Freshly ground black pepper 1 tb Rice or cracked wheat MMMMM------------------------------PASTRY----------------------------------- 1 1/2 c All-purpose flour Extra flour for rolling 1 ts Sea salt 1 ts Baking powder 5 tb Olive oil (about) 1 tb Sesame seeds Start by making the pastry. Sift the flour with the salt and baking powder. Mix in about 6 tablespoons water, a little at a time, until the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus another teaspoonful, and a little more flour, if needed, to make a cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and elastic. Cover it and set aside to relax for an hour or two. For the filling, separate the curly endive leaves, so the vegetable will cook in the same time. Steam the spinach and endive together in a large pan, in the water clinging to the leaves, plus just an extra 1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When they are wilted, but not mushy, drain them in a colander, pressing firmly with the back of a wooden spoon to remove as much excess liquid as possible. (Reserve the liquid for use in soup, or drink with a squeeze of lemon juice, as the Greeks do.) Saute the scallions in 2 tablespoons olive oil, until barely soft. Add a few tablespoons of water if they stick to the pan. Roughly chop the cooked spinach and curly endive and finely grate the zest from the lemon. Then toss the cooked vegetables with the scallions, parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and pepper, adding 3 tablespoons olive oil. Set aside until you are ready to fill the pastry. Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2 inches deep and about 2-quart capacity and brush the inside with oil. Divide the pastry into two unequal parts, and then again into halves. On a floured surface roll out one of the larger pieces of pastry. This should be large enough to line the dish, coming up and over the sides - this should make it very thin. Fit it into the baking dish and brush it with olive oil. Do the same with the second piece of pastry, placing it on top of the first, and brush again with olive oil. Sprinkle the tablespoon of rice or cracked wheat over the bottom, to soak up excess juices, and fill with the spinach and herb mixture. Roll out the remaining two pieces of pastry, separately, to fit the top of the dish. Place the first on top of the spinach, brush with olive oil, then place the second on top of that. Prick the pastry with a fork in an attractive pattern and brush the entire top with olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to 350 F for 45-50 minutes, until golden brown. 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: Spanakopites apo ti Samos (Spinach Pies from Samos) Categories: Appetizers, Main dish, Greek, Vegetarian Servings: 20 Karen Mintzias 750 g Fresh spinach; -OR- 500 g Frozen leaf spinach 1 c Finely chopped spring onions 1/4 c Olive oil 2 c Crumbled feta cheese 1/4 c Finely chopped dill -OR fennel 2 Eggs; beaten 1/4 ts Ground nutmeg Salt Freshly ground pepper MMMMM-----------------------------TO FINSH---------------------------------- 10 Filo pastry sheets 1/2 c Olive oil OVEN TEMPERATURE: 190°C (375°F) COOKING TIME: 40 Minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run freely. Drain well in a colander, pressing occasionally with a spoon. (If using frozen spinach, defrost, drain well and chop). Place in a mixing bowl. Heat oil in a frying pan and gently fry spring onion until soft. Add oil and onion to spinach with cheese, herbs, eggs and nutmeg. Mix well to combine, then add salt and pepper to taste. Open out fillo pastry sheets and cut in half, giving pieces approximately 20 x 30 cm (8 x 12 inches) in size. Stack and cover with cloth. Take a sheet and brush lightly with oil. Fold in half to make a strip about 10 cm (4 inches) wide. Brush again with oil and spread about 2 tablespoons of filling across one long edge, leaving sides clear of filling. Fold in sides, then roll up firmly. Bend roll round into a coil and place in an oiled baking dish. Repeat with remaining ingredients, placing in one layer in the baking dish. Brush tops lightly with oil and bake in a moderately hot oven for 25 minutes until golden brown. Serve hot or cold as an appetizer or light meal. If serving cold, use butter instead of olive oil unless your oil is of high quality. 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: Spanakopita Peloponnisos (Peloponnese Spinach Rolls) Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan Servings: 8 Karen Mintzias 1 kg Spinach 1 md Onion; chopped 1 Leek; chopped 1 c Chopped spring onions 1/3 c Olive oil 1/2 c Chopped parsley 3 ts Chopped dill or fennel 14 ts Ground nutmeg Salt Freshly ground black pepper 8 Fillo pastry sheets Olive oil (or butter) - for assembling rolls SERVES: 6-8 OVEN TEMPERATURE: 180°C (350°F) COOKING TIME: 50 Minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in colander, pressing occasionally with a spoon. Gently fry onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pasry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2 inches) clear on each side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. 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: Spanakorizo (Spinach And Rice) Categories: Greek, Vegetarian, Side dish Servings: 6 Karen Mintzias 2 tb Clarified butter or oil 1 sm Onion; chopped 1/2 c Raw long-grain white rice 1/2 c Tomato sauce 1/4 c Water (or more) 2 lb Fresh spinach;washed,trimmed 1/4 c Chopped parsley 2 Sprigs fresh mint; chopped Salt & freshly ground pepper Grated nutmeg 4 Hard-cooked eggs; sliced Lemon wedges for garnish Heat the butter or oil in an enameled pan, then add the onions and cook until soft and transparent. Add the rice and saute for a few minutes, stirring constantly, then add the tomato sauce (or same amount of canned chopped tomatoes, drained) and water, cover the pan and simmer until the rice is almost tender (approximately 10 minutes). Uncover and stir in the spinach, parsley, mint; season with salt and pepper. Partially cover the pan and continue cooking, stirring with a wooden spoon until the spinach has wilted. Grate a little nutmeg over the top and continue cooking until all the liquid has been absorbed and the spanakorizo is tender, not mushy. Remove from the heat and drape with a dry towel until ready to use. Transfer to a warm serving dish, and garnish with the sliced eggs and lemon wedges. Serve warm. Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks for the spinach and add with the liquid. Leeks need longer 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: Spanish Rice with Avocado Categories: Rice, Spanish Servings: 6 1 tb Butter or margerine 1 tb Olive oil 1 sm Onion, finely chopped 1 Clove garlic, finely minced 1 c Uncooked rice (I used -basmati) 1/4 ts Salt 1/4 ts Dried oregano, crushed 1/4 ts Ground cumin 1/4 ts Ground tumeric 1 cn 14 1/2 oz chicken broth, or -1 3/4 chicken stock 1 sm Avocado Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil. cover; reduce heat and simmer 20-25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. NOTES: I have also made this with peeled, seeded, diced tomatoes instead of avocado. Source: Internet Cooking Conference Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spanish Saffron Chicken Categories: Chicken, Spanish Servings: 6 6 x Chicken Breast Halves * 1/4 ts Ground Pepper 1 md Onion, Sliced Clove Garlic, Minced 1/2 lb Fresh Mushrooms, Sliced 1 c Water 2 ts Paprika 1 ts Dry Chicken Bouillon Powder 1/2 ts Saffron Threads (Or Tumeric) 1 c Frozen English Peas 2 tb Sliced Ripe Olives (Pitted) 1/4 c Skim Milk 1 tb Cornstarch 2 tb Water 3 c Hot Cooked Long-Grain Rice * 6 (4 oz each) skinned, boned chicken breast halves. ~------------------------------------------------------------------------- Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spanish Vegetable Stew with Squash Categories: Spanish, Vegetarian Servings: 4 3 lg Onions, chopped 4 lg Green bell peppers, chopped 4 lg Tomatoes, peeled & chopped 1 lb Yellow squash, chopped 2 md Potatoes, cubed 5 tb Olive oil 2 Garlic cloves, minced 2 tb Chopped parsley 1 1/2 ts Salt Heat oil & saute onions for a few minutes. Add remaining ingredients & a little water. Cover & simmer for 40 minutes, stirring occasionally. Vera Gewanter, "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spanish White Bean Soup Categories: Spanish, Soups, Pork Servings: 8 1 lb White beans, dried 16 c Water, divided 2 1/2 lb Ham hocks, 4 hocks 1 1/4 c Leeks, diced 2 c Onions, chopped 1 ts Garlic, chopped 1/2 ts Thyme, dried 1 ts Olive oil 1 1/2 c Carrots, chopped 1 1/2 c Turnips, cubed 1/4 c Coriander, fresh, chopped 1. Inspect the beans for imperfections or stones and rinse them under cold water. Place in a soup pot with 4 cups water. Bring to a boil and cook 10 minutes. Remove from the heat and cool 30 minutes. 2. Drain the beans and return them to the soup pot with the remaining 12 cups water. Add the ham hocks, cover, and bring to a boil. Reduce to a simmer. 3. Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes. Add to the soup pot. 4. Cook, covered, 1-1/2 hours. Add the carrots and turnips and cook 30 minutes. 5. Remove the hocks and cool. When cool enough to handle, remove the meat from the bones, discarding the fat. Add the meat to the pot. 6. Add the coriander and serve. Yield: 8 to 10 servings. Recipe from "Cuisine Rapide" from Pierre Franey and Brian Miller. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spareribs and Sauerkraut Categories: Pork, German Servings: 4 32 oz Sauerkraut, Canned 3 lb Spareribs, Country Style 2 ts Paprika 6 Beef Bouillon Cubes 1/2 ts Caraway Seeds 1/2 ts Pepper 10 Bacon, Slices * * Bacon slices should be rolled in flour. ~------------------------------------------------------------------------- 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 saurkraut. 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: Spargel In Weisser Sosse (White Asparagus In White Sauce) Categories: German, Pork Servings: 4 29 oz White Asparagus 2 tb Margarine 2 tb Unbleached Flour 1/2 c Asparagus Liquid 1/2 c Milk 4 oz Ham, Cut into Julienne -Strips 1/8 ts Nutmeg, Freshly Grated 1/4 ts Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spatzle Categories: Pasta, Hungarian Servings: 6 2 c All-purpose flour 2 ts Salt 1 tb Farina 2 Eggs Water 1/4 c Butter, melted From: Country Tastes: Best Recipes From America's Kitchens This cross between noodles and dumplings was brought to the United States by immigrants from Austria and Hungary. In a medium-sized bowl, combine flour, 1 teaspoon salt and farina. Blend in eggs and enough water to make a thick stiff dough. Bring a pot of water to a boil and add remaining salt to it. Turn dough onto a board. Cut into almond-sized pieces. Drop into boiling water to make dumplings. Or, press through a spatzle maker into boiling water. After dumplings rise, cook 1 to 2 minutes longer. Remove from water with a slotted spoon. Turn into a warm MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spatzle Categories: Pasta, German Servings: 1 8 oz Flour 1 c Water 2 Eggs Pinch of salt Blend the mixture to a soft consistency, but firm enough to handle and form into slices. Prepare small slivers on a wooden platter. Boil salted water and drop slivers in the water. Cook for 8 minutes, drain and dry. Pan fry the spatzle in fat til golden brown for 4 minutes and serve as a garnish or place spatzle in a shallow dish with grated cheese or cheese sauce and serve like noodles. The professional way is to place the spatzle in boiling water is to place the mixture in a piping bag fitted with a small plian tube and as the pasta comes out of the bag cut it by dipping knife in hot water after each cut. A simpler method is to place the spatzle on a greased piece of wooden board and immerse the board with the pasta balls in a tray of hot water. The spatzle will detach themselves from the wooden board without losing their shape. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Speckkartoffel (Potatoes with Bacon) Categories: Potatoes, Pork, German Servings: 4 150 g Raw, smoked bacon, finely -cubed (about 5 to 6 oz) 500 g Cooked potatoes (a generous -lb), peeled and cut into Medium slices 1 tb Lard 4 tb To 5 tb sour cream Salt to taste Pepper to taste [In a skillet], melt the lard and briefly fry the onions and bacon. Add the sliced potatoes and saute until golden brown. Add salt and pepper to taste, and mix in the sour cream. 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: Speckknoedel (Austrian Bacon Dumplings) Categories: Pork, Austria, Tyrolean Servings: 3 6 sl Slightly stale white bread 5 sl Thick cut bacon 1/3 c Light cream 1/2 c Flour 1/2 ts Baking powder 1/4 ts (heaping) caraway seeds 1/4 ts Dried thyme 1/4 ts Freshly ground black pepper 1/2 ts Salt (or to taste) Yolk of one large egg 1 tb Unsalted butter 1/2 c Sliced white onions 1/2 lb Rinsed and drained -sauerkraut 1 tb Chopped fresh parsley 1. Trim the bread slices and cut them into 1/2 inch cubes. 2. Cut the bacon slices into 1/3 inch squares. Saute them over moderate heat in a large skillet for about 5 minutes. Stir frequently. Transfer them to paper towels with a slotted spoon, and pat dry. 3. Pour water to a depth of 3 inches into a wide bottomed pot and bring it to a simmer (in preparation for step 8). 4. Brown the bread cubes in the hot bacon fat for 3 to 5 minutes. Transfer them to a large bowl. 5. Add the cream to the bowl. Gently toss the bread until it absorbs all the cream. Add to this mixture the bacon, flour, baking powder, caraway seeds, thyme, pepper, and 1/4 teaspoon of the salt. Beat the egg yolk and add it to the bowl. Gently blend all the ingredients. 6. Shape the mixture into 1 1/4 inch spheres with your hands. (If your mixture is too dry, moisten it with a little more cream.) Place the dumplings on a plate as you make them, arranging them in one layer so they do not touch each other. 7. Melt the butter to moderate heat in a clean large skillet. Add the onions and saute for 2 minutes. Add the sauerkraut and the remaining salt and blend the mixture. Cover, and cook for 12 minutes. 8. Cook the dumplings in the simmering water for about 10 minutes (start this step as soon as you cover the onion-sauerkraut pan.) You need not turn the dumplings as they will do that by themselves. 9. Transfer the cooked 'speckknoedel' to a warm bowl and cover them with the onion-sauerkraut mixture. Garnish with parsley and serve immediately. Serves 3 to 4. (Note: The ingredient listing does not show any butter, but the instructions do. One Tbsp would do adequately, I would think. (And back home, we would dust the onions with flour near the end of the roasting period, and add a little stock, to have the sauerkraut in a thin sort of gravy. Karin.) 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: Speckzelten (Speckplatz) Categories: Pork, German Servings: 4 500 g Flour (4 1/2 cups less 1 -Tbsp) 1 ds Sugar 1/2 ts Salt 1/4 l Milk (1 cup plus 1 Tbsp) 10 g Yeast (.35 oz) 30 g Butter (2 Tbsp) Topping A: 300 g Raw smoked lean bacon, -finely diced (10 1/2 oz) 1 Egg yolk 1 tb Coriander 1 tb Caraway seed 1 sm Onion, finely chopped Salt Topping B: 2 c Cracklings 2 tb Lard Salt From the Ries area. These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. Dough: In a bowl, mix the flour and salt. Dissolve the yeast and sugar in half the lukewarm milk. Form a well in the flour, and pour the yeast mixture into this well. Dust the liquid with flour, and cover the bowl. Let rest, in a warm spot, for 1/2 hour. Then add the melted butter and knead and beat the dough until it starts to form small bubbles. Shape into rounds that are about half a finger's width thickness and about 5 inches in diameter. Tweak the edges of the dough into a raised rim. Cover the dough circles with A) egg yolk and then lightly press in the bacon and add the remainder of the ingredients, OR B) lard and then lightly press in the cracklings. Season with salt. Bake at medium heat for 30 minutes. Serve 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, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Speculaas Categories: Cookies, Dutch Servings: 24 4 c Flour 1 c Butter 1 1/2 c Brown sugar 1 ts Salt 4 ts Baking powder 1 ts Cinnamon 1 pn Cloves 1 pn Nutmeg 1 pn Ginger 1 pn Black pepper Milk Blanched almonds (opt.); OR Candied fruit peel (opt.) Speculaas are a traditional Dutch biscuit or cookie baked on St. Nicholas' Eve (Dec. 5). PREHEAT OVEN TO 325F. Mix all ingredients but the almonds and candied fruit peel together. Add milk until it makes a stiff paste that can be rolled out. Roll into sheets and then press blanched almonds and chopped candied peel on top, if you desire. Cut into rectangles roughly 2-by-4-inches and transfer to a greased cooking sheet. Bake until light brown. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spetsioteko Psari (Baked Fish Greek Style) Categories: Fish, Greek Servings: 6 1/4 c Olive oil 1/2 c Dry bread crumbs 2 lb Red snapper fillets* 1 ts Salt 1/4 c Lemon juice 1/2 c Olive oil 1/4 c Tomato sauce 1 c Snipped parsley 1/2 c Dry white wine 2 Cloves garlic,finely chopped 1 ts Salt 1/4 ts Ground pepper 1/2 c Dry bread crumbs Heat oven to 350'. Pour 1/4 cup oil evenly into baking dish, 14x9x2 inches. Sprinkle 1/2 cup bread crumbs evenly over oil. Place fillets in single layer in baking dish; sprinkle with 1 teaspoon salt. Pour lemon juice on top. Mix 1/2 cup oil, the tomato sauce, parsley, wine, garlic, 1 teaspoon salt and the pepper; spoon over fillets. Sprinkle with 1/2 cup bread crumbs. Bake uncovered until golden brown, about 40 minutes. Remove fillets to warm platter. *NOTE: 2 pounds fresh or frozen (thawed) cod, haddock, halibut or yellow pike fillets can be substituted for the red snapper fillets. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spice Bars Categories: Desserts, Cookies, German Servings: 12 1 ts Cinnamon 1 ts Allspice, Ground 1/4 ts Cloves, Ground 1/2 ts Salt 2 1/4 c Flour, Unbleached, Unsifted 1/2 ts Baking Powder 1/2 c Almonds, Ground 1 ts Lemon Rind, Grated 2 lg Eggs 3/4 c Sugar 3/4 c Honey 1/2 c Milk MMMMM---------------------------ALMOND GLAZE-------------------------------- 1 c Confectioners' Sugar 1/2 ts Almond Extract 1 ts Rum 1 tb Water Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spice Cookies Categories: Desserts, Cookies, German Servings: 6 1/2 c Butter Or Margarine 1/4 c Shortening 1 c Brown Sugar, Firmly Packed 1 lg Egg 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°F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spiced Carrot Dip Categories: Dips, Spicy, Middle east Servings: 2 4 Carrots, chopped 1 1/2 c Water 1/2 lg Vegetable stock cube, -crumbled 1/4 c Olive oil 1 tb White vinegar 1 Clove garlic, crushed 1/4 ts Ground oregano 1/4 ts Paprika 1/4 ts Ground cumin 1 Red pepper, sliced 1 Grean pepper, sliced black olives pita bread Combine carrots, water and stock cube in pan, bring to boil, simmer, covered, about 15 minutes or until carrots are tender, drain, discard stock. Place carrots in bowl, add combined oil, vinegar, garlic, oregano, paprika and cumin, cover, cool. Blend or process carrot mixture until smooth. Serve dip with peppers, olives and bread. Makes about 2 1/2 cups. Source: Australian Women's Weekly, Mediterranean Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spiced Meat Skillet (Timen Ajami) Categories: Beef, Lamb, Iraq Servings: 6 2 tb Vegetable oil 1 lg Onion, chopped 1 1/2 lb Ground lean beef or lamb 1/4 ts Allspice, ground 1/4 ts Madras curry powder Salt & pepper to taste 2 tb Rose water 1/2 c Currants, dried 1/2 c Almonds, chopped Heat oil in a large skillet. Add onion. Saute until onion is tender. Add meat. Cook until browned and crumbly. Drain off fat, if necessary. Add allspice, curry powder, salt and pepper to cooked meat. Cook 3 minutes to blend flavours. Add remaining ingredients. Reduce heat and cover. Simmer over low heat 15 minutes, stirring to prevent sticking. Serve hot. Source: Middle Eastern Cooking by Rose Dosti. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spiced Oil Categories: Sauces, Salads, Pasta, Italian Servings: 1 1/2 Carrot 1 Slice lime 1 Slice lemon 1 Fresh bay leaf 4 Fresh basil leaves 1 Sprig thyme 3 Garlic cloves- unpeeled 1 ts Black pepper 1 Slice red pepper 3 1/2 c Olive oil 1 Sprig fresh rosemary 1 Slice tomato 2 Shallots 1 ts Red pepper 1 Scallion Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads. Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spiced Vegetables Categories: African, Vegetarian Servings: 6 1 1/2 lb Potatoes 1 Broccoli head, include stem 5 lg Carrots, sliced 1 sm Cauliflower, chopped 1 md Onion, finely chopped 1/2 c Ghee Depending on the size of the potatoes, either leave them whole or quarter them, but do not cut them too small. Chop the broccoli, reserving the inner stem, but discarding the fibrous outside. Chop the head. Over boiling water, steam the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add broccoli heads & steam until vegetables are just tender. In a heavy pot, saute the onions in the ghee till they are transparent. Mix in all the steamed vegetables except the broccoli. Cover & cook for 6 to 8 minutes, stirring often. Add broccoli & cook for another 5 minutes. Serve with bread. "The Africa News Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy 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 10 g Herbs of Provence Give the flour in a pot, mix well with herbes, 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. You can use single herbs (e.g. thyme) instead of h. of Provence. 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: Spicy Cheese-Stuffed Shells Categories: Pasta, Cheese, Spicy, Italian, Low-cal Servings: 4 8 Jumbo shells (about 5 -ounces) 1 Beaten egg 1 c Low-fat cottage cheese, -drained 1/2 c Grated parmesan cheese 1/2 c Shredded part-skim -mozzarella chees (2 ounces) 2 tb Snipped parsley 1/2 ts Dried oregano, crushed 1 ds Ground red pepper 10 oz Can tomatoes with green -chillies 2 ts Cornstarch Cook shells for about 18 minutes. Rinse in cool water; drain well. Combine egg, cottage cheese, parmesan cheese, mozzarella, parsley,oregano, and red pepper. Spoon about 1/4 cup into each shell; place shells in a 10 x 6 x 2 inch baking dish. In a small saucepan combine undrained tomatoes with chilies with cornstarch. Cook and stir over medium heat till slightly thickened and bubbly. Cook 2 minutes more. Pour sauce over shells in the baking dish. Bake, covered, in a 375 oven about 25 minutes or till heated through. Makes 4 servings. 320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2 1/2 meat, 2 bread, 1/2 vegetable, 1/2 fat Source: LowCal Recipes, Better Homes and Gardens, 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Country Pasta and Cheese Categories: Cyberealm, Italian, Microwave Servings: 2 2 tb Chopped onion 2 Garlic cloves, minced 1 ts Olive oil 1 c White or shitake mushrooms -sliced 1 c Canned italian tomatoes, (reserve liquid), chopped 5 sm Black olives, sliced in half 1/8 ts Crushed red pepper 2 c Cooked penne or ziti pasta 2 ts Grated parmesan cheese Fresh basil leaves 1. In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute. 2. Add mushrooms and tomatoes with reserved liquid and stir to com- bine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes. 3. Add olives and pepper and stir thoroughly. 4. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil. Source: Weight Watchers Healthy Lifestyle Cookbook Each serving contains: 3/4 fat exchange, 2 1/8 vegetable exchange, 2 bread exchanges, 10 optional calories. Per serving: 275 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Eggs (Baid Masluq Bi-L-A'schab) Categories: Appetizers, Eggs, Arabian Servings: 4 4 Eggs 4 tb Sumach 4 tb Majoram 1/2 c Olive-Oil Salt Cook Eggs for 7 min. Cool down and peel. Crush thewm with a fork and mix with the spices and salt. Guarnishing is best with olives and mild chilis. "Arabische Kueche" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Grilled Steak (Shawayuh) Categories: Yemani, Beef, Spicy Servings: 6 2 lb Beef boneless sirloin steak - (1 1/2-inches thick) 1 1/2 ts Coarsely ground pepper 3/4 ts Caraway seeds 3/4 ts Ground turmeric 1/4 ts Cardamom seeds, crushed Slash outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling (do not cut into lean). Mix together remaining ingredients. Sprinkle on both sides of beef and lightly press into beef. Cover and refrigerate at least 1 hour. Grill beef 4 to 5 inches from medium hot coals, turning 2 or 3 times, until of desired doneness, 25 to 35 minutes for medium. Cut into serving pieces. BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES (C) 1993 General Mills, Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Italian Patties Categories: Italian, Poultry Servings: 4 1 cn (8 Oz.) Tomato Sauce 2 ts Italian Seasoning 1/4 ts Salt 1 lb Ground Turkey Raw 1 lg Clove Garlic Minced 1 ts Fennel Seeds 1/2 ts Crushed Red Pepper Combine Tomato Sauce, 1 t. Italian Seasoning & 1/8 t. Salt in A Small Saucepan. Cover & Cook Over Medium Heat Until Hot; Set Aside & Keep Warm. Combine Turkey, Garlic, Remaining 1 t. Italian Seasoning, Fennel Seeds, Pepper & 1/8 t. Salt. Stir Until Blended. Divide Mixture Into 4 Equal Portions & Shape Into 1/2 in. Thick Patties. Coat A Largenonstick Skillet With Cooking Spray; Place Over Medium Heat Until Hot. Add Patties & Cook About 9 Min. OR Until Done, Turning Once. Place Patties On A Serving Platter; Top With Sauce. 211 Cal. Per Patty & 1/4 C. sauce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Lentil Stew (Yemiser W'et) Categories: African, Vegetarian Servings: 8 1 c Lentils 1 c Onions, chopped 2 Garlic cloves, chopped 1/4 c Ghee 1 tb Berbere 1 ts Ground cumin 1 tb Sweet Hungarian paprika 2 c Tomatoes, chopped 1/4 c Tomato paste 1 c Vegetable stock 1 c Green peas, fresh or frozen Salt & pepper Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe. Saute onions & garlic in the ghee till onions are just translucent. Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering. When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste. Serve with Injera bread or pita bread. "Sundays at Moosewood Restaurant" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Mixed Vegetable Stew (Yetakelt W'et) Categories: African, Vegetarian Servings: 4 1 c Finely chopped onions 2 Garlic cloves, pressed 1 tb Berbere 1 tb Hungarian paprika 1/4 c Ghee 1 c Green beans, sliced 1 c Carrots, chopped 1 c Potatoes, cubed 1 c Tomatoes, chopped 1/4 c Tomato paste 2 c Vegetable stock Salt & pepper 1/4 c Fresh parsley Saute onions, garlic, berbere & paprika in ghee for 2 minutes. Add beans, carrots & potatoes. Saute for 10 minutes, stirring occasionally to prevent burning. Add tomatoes, tomato paste & stock. Bring to a boil, cover & simmer for 15 minutes or until the vegetables are tender. Add salt & pepper to taste & mix in the parsley. "Sundays at Moosewood Restaurant Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Squid In Wine, Cyprus Style Categories: Greek, Seafood, Appetizers Servings: 8 Karen Mintzias 1 lb Small squid 1/4 c Olive oil or corn oil 3 Onions; peeled, sliced 1/4 c Vinegar 1/2 c Dry red wine 2 Cinnamon sticks 4 Whole cloves 1 Bay leaf Salt & 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. Heat the oil in a pan, add the squid, including the tentacles, and onions, and cook slowly until the onions are translucent. Pour the vinegar and wine over the squid and onions, then add the remaining ingredients and enough water to almost cover the squid, if necessary. Cook, uncovered, over low heat until the squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4 hours. Remove the spices and bay leaf. Cut the squid into bite-sized pieces and 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: Spinach & Feta Cheese Quiche Categories: Greek, Cheese, Eggs Servings: 6 10 oz Spinach, frozen, chopped, * 4 Eggs, beaten 3/4 c Cream 1 1/4 c Milk 2 tb Lemon juice 2 tb Parsley, chopped 1/4 lb Feta cheese, crumbled 3 tb Parmesan or Romano Cheese ** Contributed to the echo by: Jean Hores Originally from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith) Salt and pepper to taste Quiche Crust, baked, cooled * defrost spinach and squeeze out as much moisture as possible; it should be fairly dry. ** cheese is better if fresh-grated. Mix the eggs, cream, and milk. Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese. Fill the quiche crust, and place the Parmesan on top. Bake at 375 F. for 30 to 40 minutes, or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. Can also be served at room temperature. Servings: 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Cheese Stromboli Categories: Italian, Vegetables Servings: 8 1 pk Yeast 2 lb Ricotta 2 ts Sugar 1 pk Spinach, frozen chopped -(cooked) 1/3 c -Warm water 4 c Flour 1 c Parmesan 3 tb Butter; in pieces 1/2 lb Mozzarella, sliced 1 ts Salt 2 tb Butter; melted 1 c -Ice water (without cubes) Sesame seeds Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy. In the workbowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds. Transfer dough from the workbowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1-1/2 hours. In a medium mixing bowl, combine ricotta, spinach and parmesan cheese. Punch down the risen dough and transfer to a floured rolling surface. With quick, hard strokes, roll dough into a large rectangle, approx- imately 1/2 inch thick. Layer one-half of the mozzarella cheese evenly down the center leaving approximately three inches of exposed dough on either side. Top with ricotta-spinach mixture and the remaining mozza- rella. Overlap the exposed dough over the cheese mixture and pinch well on all sides to seal. Transfer to a large cookie sheet, seam side up. Cover with a kitchen towel and return to the warmed oven. Allow to rise until doubled, ap- proximately 45 minutes. Brush loaf with melted butter and sprinkle with sesame seeds. Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped. --- Diane Simms MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Fettucine Categories: Pasta, Italian, Garlic Servings: 2 8 oz Fettucine 1/2 lb Fresh Spinach 1 ts Garlic Salt 1 c Heavy Cream 1/4 c Grated Parmesan Cheese Add the fettucine and the fresh spinach to boiling water together and cook for 10 minutes, drain. Stir in the garlic salt, heavy cream and Parmesan cheese. Mix well and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Lasagna Categories: Vegetables, Italian, Vegetarian Servings: 6 3 tb Vegetable oil 1/2 lb Lasagna noodles 2 Garlic cloves, minced 1 md Onion. chopped 2 Tomatoes, chopped 10 md Mushrooms, sliced 1/2 ts Oregano 1/2 ts Basil 1/2 ts Rosemary 2 tb Chopped fresh parsley 1 lb Washed spinach 1 c Cottage cheese 1/2 c Grated parmesan 8 oz Grated mozzarella Cook noodles till al dente. Drain & set aside. Preheat oven to 350F. Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms. When onion is translucent, add herbs. Chop the spinach & add to the skillet & stir till it is wilted. Simmer. Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour vegetables into the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before serving. Frances Moore Lappe, "Diet for a Small Planet" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Lasagne Special Categories: Italian, Pasta, Vegetarian Servings: 6 2 tb To 3 tb oil 1/2 lb Lasagne noodles (about 12 -noodles) 2 Cloves garlic, minced 1 md Onion, chopped 2 Tomatoes, chopped 10 md Mushrooms, sliced 1/2 ts Oregano 1/2 ts Basil 1/2 ts Rosemary 2 tb Chopped dresh parsley 1 lb Spinach, washed, drained, -and chopped 1 c Low fat cottage cheese 1/2 c Grated Parmesan cheese 8 - 10 oz grated Mozarella cheese Cook noodles until al dente, drain, and set aside. Preheat oven to 350 degrees F. Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer. Reserving 1/2 cup Mozarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan. Top with reserved mozarella and more Parmesan cheese, if desired. Bake for 1/2 hour. Let sit for 5 to 10 minutes before serving. Complementary protein: milk products and grain From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0. Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Lasagna Categories: Pasta, Italian, Vegetarian Servings: 8 2 c Lowfat cottage cheese (1 %) 2 pk Frozen chopped spinach * 1/2 c Egg substitute 1 ts Italian seasoning 2 c Spaghetti sauce, divided 9 Cooked lasagna noodles ** 1 c Shredded mozzarella cheese & 3 tb Grated Parmesan cheese * 10-ounce packages, defrosted and well drained ** prepared without added salt, divided & part-skim cheese, about 4 ounces ========================================================================== 1. In medium bowl combine cottage cheese, spinach, egg product and Italian seasoning; set aside. 2. Spread 1/2 c spaghetti sauce in bottom of greased 13x9x2-inch baking dish. 3. Layer 1/3 each of noodles, spinach filling and remaining sauce; repeat twice. 4. Sprinkle top with mozzarella cheese and Parmesan cheese; cover. 5. Heat oven to 375-degrees. 6. Bake 20 minutes. Uncover; bake 25 minutes more. 7. Let stand 10 minutes before serving. (From an Fleischmann's Egg Beaters advertisement.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Parmesan Categories: Italian, Vegetables Servings: 4 1 lb Spinach, washed and chopped 1/2 ts Pepper 1/8 ts Nutmeg 1/4 c Butter 3 tb Grated Parmesan cheese 1/2 ts Salt Place spinach in pan with butter and cook 8 minutes, or until tender. Add salt, pepper, and nutmeg and Parmesan cheese and mix well. Serve. Serves 4 From: The Talisman Italian Cook Book Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Parmesan Categories: Italian, Vegetables Servings: 4 1 lb Frozen chopped spinach 1/8 ts Nutmeg 2 Eggs, lightly beaten 3 tb Grated Parmesan cheese 1/4 ts Salt 2 tb Butter Cook spinach in 1 cup water 5 minutes, drain and chop fine. Place in saucepan with butter, salt and nutmeg and cook 4 minutes, stirring well. Shut off flame and keep pan on hot stove plate. Add eggs, mix well, add Parmesan cheese and continue stirring 2 or 3 minutes. Serve immediately. Serves 4. From: The Talisman Italian Cook Book Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Piedmontese Style Categories: Italian, Vegetables Servings: 4 1 lb Washed spinach 1/2 ts Pepper 1/4 c Butter 4 Anchovy filets, chopped 1/2 ts Salt 1/2 Clove garlic, chopped Cook spinach in 1 cup water 5 minutes and drain well. Place butter in skillet and brown lightly. Add well-drained spinach, salt, pepper, anchovies and garlic and cook 4 or 5 minutes longer. Serves 4 From: The Talisman Italian Cook Book Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Roman Style Categories: Italian, Vegetables Servings: 4 1 lb Washed spinach 1/2 ts Salt 2 tb Lard or bacon drippings 1/2 ts Pepper 1 tb Shelled pine nuts 1 tb Raisins Cook Spinach in 1 cup water, 5 minutes and drain well. Melt leaf lard or drippings in saucepan, add spinach, salt and pepper and cook 5 minutes longer. Add nuts and raisins and serve. Serves 4. From: The Talisman Italian Cook Book Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Salad with Moroccan Lemon Categories: Moroccan, Vegetables Servings: 4 2 lb Spinach 1 1/2 c Finely chopped parsley 1 c Coarsely chopped cilantro 1 c Chopped celery leaves 3 Garlic cloves,minced/pressed 1/2 ts Paprika 1/4 ts Chili powder 1 tb Olive oil 2 Moroccan lemon quarters* 2 tb Lemon juice 6 Cherry tomatoes,stemmed,half * - finely chopped ========================================================================== Trim off spinach roots and remove bruised and yellowed leaves; discard. Rinse spinach well, drain, and coarsely chop. In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves. Stir over high heat just until greens are wilted, 3-5 minutes. Pour vegetables into a colander set over a bowl. Press spinach mixture to remove liquid; place vegetables in a serving bowl. (If made ahead, cover and chill up to a day.) Return drained spinach liquid to pan; add garlic, paprika, and chili powder. Boil, uncovered, over high heat until reduced to about 1/4 cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made ahead, cover and chill up to a day.) Top greens with tomatoes and pour dressing over the vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach-Ricotta Stuffed Shells Categories: Italian Servings: 5 Vegetable Cooking Spray 1 c Chopped Onion 6 c Chopped Fresh Spinach 1 1/4 c Minced Cabbage 2 tb Chablis OR Dry White Wine 2/3 c Part-Skim Ricotta 2 tb Minced Fresh Parsley 1/4 ts Pepper Divided 15 Cooked Jumbo Macaroni Shells 1 cn (10 1/2 Oz.) Chicken Broth 1 cn (6 Oz.) Tomato Paste 1/4 ts Salt 1/4 ts Ground Nutmeg Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Chopped Onion & Saute Until Tender. Add Spinach, Cabbage & Wine. Saute 4 Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth, Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake At 350 For 30 Min. OR Until Heated Thoroughly. Yields 5 Servings (About 193 Cal. Per 3 Shells & 1/3 C. Sauce) (Fat 3.8 Grams. Per Serving, 194 Calories.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spotted Dick Categories: British, Desserts Servings: 6 8 oz Self-raising flour 1 pn Of salt 4 oz Margarine 2 oz Castor sugar (Superfine) 4 oz To 6 oz sultanas (Big -raisins) 6 tb Water 1) Have ready a sheet of foil or a double thickness of greaseproof paper brushed with melted margarine. 2) Make the pudding crust: Sieve the flour and the salt. Rub in the margarine. Add the sugar and sultanas. Mix in the water to make a soft dough. 3) Turn out onto a floured board and form into a roll. 4) Wrap loosely but securely in the greaseproof paper or foil. Tie or seal the ends. 5) Place in the steamer and cover tightly. Steam for 1.1/2 to 2 hours. 6) Serve with hot custard sauce or sprinkle with castor sugar. Variation: At stage 3: Put the mixture in a medium-sized (1.1/2 pint) pudding basin with a round of greaseproof paper in the bottom and brush all round inside with melted margarine. Smooth the top. Cover with foil, or double greaseproof paper brushed underneath with melted margarine and steam for 1.1/2 to 2 hours. Serve with hot Custard sauce or sprinkle with castor sugar. Shared by Sylvia Mease (Cookie Lady) RECIPE CLIPPED by Joan Johnson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spring Vegetables in a Parcel Categories: Vegetarian, British, Vegetables Servings: 2 325 g Baby vegetables MMMMM--------------------SUGGESTIONS FOR VEGETABLES------------------------- New potatoes Courgettes French beans Asparagus tips Carrots Cauliflower Sweetcorn 37 1/2 g Toasted hazelnuts, chopped 2 tb Extra virgin olive oil 1/2 tb Balsamic vinegar 2 tb Chopped fresh herbs MMMMM----------------------SUGGESTIONS FOR HERBS--------------------------- Basil Chervil Chives Tarragon 1. preheat the oven to 200C/400F/Gas 6. Cut circles of baking parchment (one for each serving), 30cm in diameter, and make a fold down the centre. 2. Trim the vegetables and cut any larger ones into similar sized pieces. Divide between the paper circles and scatter with hazelnuts. Mix the oil, vinegar, herbs and seasoning and sprinkle over the vegetables. 3. Fold over the paper to enclose the vegetables and crimp the edges together to seal. Place on a baking sheet and bake for 25-30 minutes until the vegetables are tender. Serve with the paper just open, accompanied by lemon tagliatelle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Springerle Cookie Mix (From Germany) Categories: Cookies, German Servings: 72 4 c All-purpose flour 1 ts Baking soda 4 Eggs 4 3/4 c Powdered sugar; sifted 20 Anise oil; drops 1 1/2 ts Aniseed; crushed Sift together flour and soda. In large mixer bowl, beat eggs with electric mixer until light. Gradually beat in powdered sugar; continue beating on high speed about 15 minutes or until mixture resembles soft meringue. Stir in anise oil. Add about 3/4 of the flour mixture and beat on low speed until combined. By hand, stir in the remaining flour mixture. Cover; let stand about 15 minutes. Divide dough into thirds. On lightly floured surface, roll each portion into 8" square. Let stand for 1 minute. Dust a springerle (little horse) mold or rolling pin with additional flour. Press mold on dough hard enough to make a clear design; repeat for the remaining dough (Roll springerle rolling pin on dough, pressing hard enough to make a clear design.) With a sharp knife, cut the rolled cookies apart. Place on a lightly floured surface; Cover with a towel and let stand about 6 hours or overnight. Sprinkle a greased cookie sheet with crushed aniseed. Brush excess flour from cookies. With finger, rub bottom of each cookie lightly with cold water. Place on prepared cookie sheet. Bake in 300 degree oven about 18 minutes or until a light straw color. Remove to wire rack; cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spritz Cookies Categories: Desserts, Cookies, German Servings: 10 1 c Butter, (No Margarine) 2/3 c Confectioners' Sugar 1 lg Egg 1 lg Egg Yolk 1 ts Almond Or Lemon Extract 2 1/4 c Flour, Unbleached, Unsifted 1/4 ts Salt 1/2 ts Baking Powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400°F oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spur-Of-The-Moment Pesto Categories: Sauces, Italian Servings: 6 1 1/2 c Basil, globe, fresh 1 1/2 c Basil, holy (krapau) 3 Garlic clove 2 ts Chives; chopped 1 1/2 c Olive oil 1 c Parmesan; grated 1 ts Salt 1/2 ts Pepper, black 1/2 c Pecan pieces 1 c Chicken, leftover; minced 2 Anchovy fillets (opt) In a blender or food processor combine the basils, garlic, chives, cheese, anchovies, salt, pepper, and 1/2 cup of the olive oil. Blend at low speed until a puree consistency is achieved. Drizzle in the remaining oil, blending at low speed until the oil is completely incorporated. Add the chicken and process no more than five seconds. Add the pecans and process no more than another five seconds; the chicken and pecans should still be identifiable. Serve as a sauce for pasta salad or hot pasta. Sam Waring MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Squid Stuffed with Ricotta and Spinach Categories: Italian, Squid Servings: 4 8 lg Squid (about 2 pounds) 1 Medium-sized onion, minced 1 Garlic clove, minced 2 tb Olive oil 1 tb Unsalted butter 1/2 lb Fresh spinach, trimmed of -stems and washed, or 1/2 -package frozen, Thawed 2/3 lb Ricotta 1 Egg 1 tb Chopped Italian parsley -leaves Coarse salt and freshly -ground pepper to taste 1/2 c Dry white wine 2 c Canned Italian tomatoes 1 Lemon, quartered SQUID STUFFED WITH RICOTTA AND SPINACH Do not overstuff the squid or they may split while they cook. Rice and braised fennel go well with this dish. 1. Preheat the oven to 375 degrees. Clean the squid and chop the tentacles finely. Set them aside. 2. Saute the onion and the garlic in 1 tablespoon of the olive oil and the butter until the onion is soft. Add the tentacles and cook for 2 minutes. Add the spinach and saute, stirring, until it has wilted. Drain off any extra liquid and cool the spinach. 3. In a mixing bowl, combine the ricotta, egg, parsley, and the cooled spinach mixture. Mix thoroughly and season with salt, pepper, and hot pepper flakes. 4. Stuff the mixture loosely into the squid and close the openings securely with a toothpick. 5. Use the remaining tablespoon of olive oil to grease a rectangular baking dish large enough to hold the squid comfortably in one layer. Arrange the squid in the dish and add the wine and tomatoes. Season with salt, pepper and more hot pepper flakes, if you wish. 6. Bake for 40 to 45 minutes, or until the squid is tender and the sauce has thickened. If there is too much sauce, raise the oven temperature and allow the liquid to reduce. If there is too little, add more white wine. Serve the squid with lemon quarters. Yield: 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Squid with Saffron Sauce Categories: Squid, Italian Servings: 6 8 lg Squid (about 2 pounds) 1 tb Extra virgin olive oil 1 sm Onion, chopped 1 Garlic clove, minced 2 Egg yolks 1/2 c Freshly grated Parmesan -cheese 1/4 lb Smoked ham, diced 1/2 c Fresh white bread crumbs Coarse salt and pepper to -taste 2 tb Chopped parsley leaves FOR THE SAFFRON SAUCE 1 tb Olive oil 1 sm Onion, chopped 1 Garlic clove, minced 1 c Chopped, tomatoes 1 c Dry white wine 1 ts Crumbled saffron threads 1 Bay leaf 1 ts Dried thyme 1/2 ts Dried oregano Coarse salt and pepper to -taste 2 tb Chopped Italian parsley Clean the squid and chop the tentacles. Heat the oil in a large frying pan and cook the onion and garlic until soft but not brown. Add the tentacles and cook for 5 minutes. In a mixing bowl, combine the egg yolks, Parmesan, ham, bread crumbs, salt, pepper, and parsley. Add the tentacles and mix thoroughly. Stuff the squid with the mixture and close the openings securely with a toothpick. Make the sauce. Heat the oil in a heavy fireproof casserole or frying pan that will hold the squid comfortably in one layer. Saute the onion and garlic until they are soft. Add the stuffed squid and the remaining ingredients, except the parsley. Simmer, covered, for 20 minutes, basting the squid with the sauce, if necessary. Uncover the squid and cook for 35 minutes longer. Correct the seasoning and baste frequently. Remove the bay leaf, sprinkle the squid with the parsley, and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steak & Kidney Pie Categories: Beef, British Servings: 1 1 Kidney, beef 4 tb Shortening 2 Onion; chopped 2 lb Round steak; cubed 1 1/2 tb Worcester sauce 1/2 ts Salt 1/2 ts Pepper 2 tb Butter; softened 2 tb Flour 2 tb Parsley; minced 1 ts Rosemary 1 ts Oregano --------pastry-------- 1 c Flour; + 2 t 1/4 ts Salt 1/3 c Shortening 2 tb ;water, cold Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. --- Fannie Farmer Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steak & Kidney Pudding Categories: Beef, British Servings: 8 1 Kidney, beef 4 tb Shortening 2 Onion; chopped 2 lb Round steak; cubed 1 1/2 tb Worcester sauce 1/2 ts Salt 1/2 ts Pepper 2 tb Butter; softened 2 tb Flour 2 tb Parsley; minced 1 ts Rosemary 1 ts Orégano MMMMM------------------------------PASTRY----------------------------------- 1 c Flour; + 2 t 1/4 ts Salt 1/3 c Shortening 2 tb ;Water, cold Calories per serving: 654 Fat grams per serving: 36 Approx. Cook Time: 2:30 Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. --- Fannie Farmer Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steak & Kidney Pudding Categories: British Servings: 6 1 1/2 lb (750g) stewin steak 8 oz (250g) ox or lamb's kidneys 1 oz (25g) seasoned flour 4 oz (125g) onions, chopped 1 Dessertspn chopped parsley Salt and pepper 15 Fl. oz (450ml) brown stock Savoury suet pastry 12 oz (350g) flour 1 lb (500g) fresh breadcrumbs 4 oz (125g) shredded beef suet 1/2 ts Salt 1 ts Baking powder ** ** Mix all the pastry ingredients together and moisten to a stiff dough with water. Roll out and use three quarters of it to line a 3-4 pint (1.7 - 2.3 litre) pudding basin; shape the remaining quarter to form a lid. Cut the beef and kidney into cubes and toss in seasoned flour. Fill the lined basin with alternate layers of beef, kidney and onions, sprinkling each layer with parsley and a little salt and pepper. Add stock to well cover the meat, top withthe pastry lid and tie down withbuttered foil or greaseproof paper and a pudding cloth. Steam for 4 hours. Serve with boiled potatoes and brussel sprouts and a jug of hot water to thin down te rich thick gravy. From Floyd on Britain & Ireland, BBC Books, 1988. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steak and Guinness Pie (Irish) Categories: Irish, Beef, Pies Servings: 4 1 kg Round steak 1 tb Flour 1 ts Brown sugar 1 tb Raisins (optional) 5 x Onions 300 ml Guinness 8 Slices bacon 3 oz Lard Chopped parsley Recipe of short pastry* *For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steak Tartare Categories: Beef, German Servings: 4 1 1/4 lb Lean beef sirloin/tenderloin 4 Egg yolks 1 lg Onion, finely chopped 3 tb Capers 2 sm Gerkins, sliced 4 Anchovies, chopped 1/3 c Sliced pimientos 1/3 c Chives, chopped Salt Red (cayenne) pepper Paprika Brandy, if desired Tear beef into fine shreds or grind using a fine disk. Divide beef into 4 portions. Make a well into each beef portion. Surround with small portions of onion, capers, gherkins, anchovies, pimientos, chives, salt, red pepper, and paprika. Each person may flavor their tartare as desired. Brandy may be included, if desired. Serve with crusty homemade bread and cold German beer. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steaks Esterhazy Categories: Beef, German Servings: 4 1/4 lb Mushrooms, Diced 1 sm Carrot, Diced 1 Shallot Or Green Onion * 2 tb Butter 1 ts Paprika 1/2 ts Salt 1 c Sour Cream 1 ts Worcestershire Sauce 4 Servings Of Steak ** * Shallot or Green Onion should be minced ** Steaks should be one of the following: Sirloin, T-bone, Or Fillet. ~------------------------------------------------------------------------- Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stefado (Greek-Style Oven Beef Stew) Categories: Beef, Greek, Stew Servings: 4 15 oz Boneless chuck steak 2 ts Olive oil 2 c Water 1/4 c Tomato paste 2 tb Red wine vinegar 2 Inch cinnamon stick 1/2 ts Salt 1/4 ts Each cumin seed and pepper 1 c Pearl onions, parboiled 2 oz Feta cheese, crumbled On rack in broiling pan broil chuck, turning once, until rare, about 5 minutes on each side; cut into 1-inch cubes. In 10-inch skillet heat oil over medium-high heat; add chuck and saute for 5 minutes. Transfer meat with slotted spoon to a 1 1/2-quart casserole, reserving the pan drippings. Preheat oven to 350F. In same skillet stir water, tomato paste, vinegar, and seasonings into pan drippings; bring to a boil, stirring to scrape up any browned particles. Pour over meat in the casserole; cover and bake for 1 1/2 hours. Add onions, cover, and bake until meat is tender, about 30 minutes longer. Remove and discard cinnamon stick. Top with feta cheese and bake, uncovered, until cheese is softened and heated through, about 5 minutes. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stewed Plums in Honey with Cinnamon Ice-Cream Categories: Switzerland, Desserts Servings: 4 MMMMM----------------------------ICE-CREAM--------------------------------- 1 dl Milk (1/2 cup) 3 dl Whipping cream (1 1/4 cup) 1/2 x Stick cinnamon 2 ts Ground cinnamon 1 x Vanilla bean, slit open 80 g Granulated sugar (2.75 oz) 3 x Egg yolks MMMMM------------------------------PLUMS----------------------------------- 600 g Fresh plums (1 1/2 lbs) 150 g Granulated sugar (5.25 oz) 7 dl Red wine (3 cups) 1/2 dl Kirsch (1/4 cup) 1 tb Pine kernels 1 tb Pistachio nuts, peeled 2 tb Dark honey 1 dl Cassis (black currant - liqueur) (1/2 cup) 1/2 x Lemon, juice 1 Bunch fresh mint leaves Ice-cream In a small saucepan combine milk, cream, cinnamon and vanilla bean, bring to a boil. In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the hot liquid. Return to pan. Over low heat beat until cream thickens. DO NOT BOIL !! Remove spices, let cool, freeze. Plums: Wash, halve and pit the plums. In a saucepan caramelize sugar. Add plums and stir well. Moisten with wine and kirsch. Add pine kernels, pistachio nuts, honey and liqueur. Simmer for 10 minutes. Strain plums, collect juice. Transfer to a small saucepan, add lemon juice and boil sauce down to half its volume. Return plums to sauce and simmer gently for 15 minutes. Serving: Arrange plums and sauce in a soup plate. Top with cinnamon ice-cream and garnish with fresh mint. The plums can be served warm as well as cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stifado Categories: Stew, Greek, Beef Servings: 6 2 lb Boneless shoulder or top -round of beef, cut into 2 Inch cubes 3 tb Olive oil (more if needed) 2/3 c Dry red wine 2 c Italian-style canned -tomatoes, drained, chopped, Juice reserved 2 Cloves garlic 1 ts Salt 2 Whole cloves, broken 1/4 ts Cinnamon 1/4 ts Allspice 1 Bay leaf 1/8 ts Freshly ground black pepper 1/3 c Parsley 2 tb Tomato paste 2 lb Tiny white onions, or -coarsely chopped regular -onions 2 tb Butter 10-12 Greek olives Turn oven on to 325 degrees F. Dry meat on paper towels; it won't brown if it is wet. Heat the oil in a heavy skillet and brown the beef pieces well on all sides, a few pieces at a time. As they are browned, transfer the pieces to a lidded, flameproof casserole, with a very low flame under it. Rinse the skillet with the wine and pour the wine into the casserole. Cover and cook for 10 minutes. Stir in the tomatoes. Using a heavy fork, mash together the garlic and salt, and stir into the stew with the cloves, cinnamon, allspice, bay leaf, pepper, 2 tablespoons of the parsley, and the tomato paste. Drop the onions into boiling water for about 5 seconds, drain, and run under cold water. Trim the ends and slip off the skins. Make a shallow cross cut at root ends. Heat the butter in the skillet and cook the onions slowly, stirring to coat them with butter and to brown here and there, in spots. Do them in batches and add to the casserole as they are browned. Cover casserole and place in the oven. Reduce heat as low as possible to just maintain the simmer. Check in 10 minutes and adjust oven temoerature if necessary. Cook for 2 to 2 1/2 hours, or until meat is fork tender. Add juice from tomatoes or hot water if stew gets too dry during cooking. Tip the pot and skim off fat. Check and add salt if needed. At this point stew can be refrigerated or froazen; aftger cooling transfer to a clean casserole or baking dish if the cooking vessel looks messy. Serve sprinkled with the remaining parsley and olives. Makes 6 servings. From: MAIN COURSE SOUPS & STEWS by Dorothy Ivens ISBN0-06-015131-5. Harper & Row, New York. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stifado Categories: Greek, Main dish Servings: 4 Karen Mintzias 1/4 c Olive oil 1 1/2 lb Boneless beef chuck - cut into 1-1/2" cubes 2 tb All-purpose flour 12 oz Small white boiling onions - peeled 1 lb Tomatoes,peeled,seeded,chopd 3 Garlic cloves; minced 2 1/2 tb Chopped fresh thyme; -OR- 1 ts -Dried thyme 2 1/2 tb Chopped fresh rosemary -OR- 1 ts -Dried rosemary 2 1/2 tb Chopped fresh oregano -OR- 1 ts -Dried oregano 1 Bay leaf; crumbled 1 ts Ground cumin 2 c Dry red wine 1/2 lb Feta cheese, crumbled Salt & freshly ground pepper Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stir-Fry Springdish (Roergebakken Lenteschotel) Categories: Pork, German Servings: 4 2/3 lb Lean pork meat Oil 1 ts Ginger powder 1 Clove of garlic 7 oz Pods 1 tb Sesame seed 2 tb Catsup 2 tb Red wine vinegar 2 tb Sugar 12 Cherry tomatoes Salt Cut the meat in very small strips, fry the meat in the hot oil in a wok, constantly stirring, add after 1 minute the gingerpowder en pressed garlic and stir-fry another 2 minutes, add the pods, sesamseed, ketchup, vinegar, sugar and tiny tomatoes, stir-fry another 2 minutes, add salt to taste. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stollen Categories: Breads, German Servings: 2 1/2 c Chopped candied citron 1/4 c Chopped candied angelica 1/2 c Golden raisins :Boiling water 8 tb Butter 2 pk Dry yeast 1 c Milk; warmed 1 ts Salt 2 Eggs; slightly beaten 2/3 c Granulated sugar 1/2 ts Mace 1/4 ts Ground cardamom 5 1/2 c All-purpose flour (about) 3/4 c Chopped blanched almonds 2 tb Confectioners' sugar PREHEAT OVEN TO 350F. Combine the citron, angelica and raisins in a small bowl, pour boiling water over to cover, then stir and let stand. Melt the butter and let cool to lukewarm. Sprinkle the yeast over the milk in a large bowl, stir, and let stand a few minutes to dissolve. Add the salt, eggs, butter, granulated sugar, mace and cardamom, and mix well. Add 2 cups of the flour and beat vigorously until smooth. Add 3 more cups flour, 1 cup at a time, beating well after each. After adding the last cup, beat until the dough holds together in a shaggy ball. Turn out onto a lightly floured surface and knead for a minute or 2, sprinkling on more flour if necessary to keep it from being too sticky. Let rest for 10 minutes. Drain the fruits and raisins in a strainer and press firmly to remove excess water. Sprinkle the fruit and nuts over the dough, and resume kneading until the dough is smooth and elastic. Add a little more flour as necessary to keep it from being too sticky. Place in a greased bowl, and turn the dough about to coat all surfaces. Cover and let rise until double in bulk. (This dough is especially rich, and the first rise might take as long as 3 hours, depending on the temperature of your kitchen.) Punch the dough down and divide in half. Shape and pat each piece into an oval about 10 inches long and 4 1/2 inches at the widest part. Fold almost in half the long way, bringing the upper edge only about 2/3 of the way over, so the bottom edge extends beyond the top. Place the loaves on a greased baking sheet, leaving several inches between them. Cover lightly and let rise for 45 minutes. Bake in a preheated 350F oven for about 40-to-45 minutes, until nicely browned. Remove from the oven and dust with the confectioners' sugar sprinkled through a sieve, then transfer to racks to cool. Makes 2 Loaves MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Straw and Hay Categories: Italian, Pasta Servings: 6 3 oz Linguine or fettuccine 3 oz Green linguine or fettuccine 1 c Fresh mushrooms, sliced 1/2 c Frozen peas 1/4 c Green onion, sliced 1 c Skim milk 1 tb Cornstarch 1/4 ts Salt 1/8 ts Ground nutmeg 1/8 ts Freshly-ground black pepper 1/4 c Parmesan cheese, grated 1/4 c Cooked ham, finely chopped -(2 oz) In a large kettle bring 2 quarts water to a rolling boil. Add pastas. Cook, uncovered, for 8 minutes. Add mushrooms, peas, and green onion. Cook for 4 to 5 minutes more until pasta is al dente and the vegetables are just tender. Drain well. Meanwhile, for cheese sauce, in a saucepan combine milk, cornstarch, salt, nutmeg, and pepper. Cook and stir until thickened and bubbly. Cook and stir for an additional 2 minutes. Add Parmesan cheese and ham. Combine pasta mixture and cheese sauce. Toss to coat. Makes 6 side-dish servings. [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Barvarian Categories: Desserts, German Servings: 6 1 qt Strawberries, Fresh 3/4 c Sugar 1 tb Gelatin, Unflavored 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: Strudel Dough Categories: Desserts, Slovenian Servings: 6 *INGREDIENTS* 2 c Flour 1Tbls. butter or -margerine 1/4 ts Salt 3/4 c Water, lukewarm 1 Whole egg Source: Treasured Slovenian & International Recipes *DIRECTIONS* Mix flour, butter, egg and salt. Add lukewarm water and mix. Place on a board and knead for 10 minutes or more; or you may toss and beat dough on the board for about 15 minutes. The more you beat the dough the better the dough will be to work with. Place in a greased bowl. Cover and let rest for at least one hour. *HOW TO STRETCH STRUDEL DOUGH* Spread table with a cloth large enough to hang over the sides. Sprinkle lightly with flour and place dough in the center. With a floured rolling pin, roll out the dough to make an 18 inch circle. Slide hand gently below circle of dough and let the dough rest on the back of your hands with your palms down. Now pull the center of the dough gently toward you. Stretch and pull the dough as you walk slowly around the table. Dough should be thin as tissue paper. Then tear or cut off the thick outer edges, leaving about two inches of dough hanging over the sides of the table. Now proceed to spread on the desired filling immediately. Roll up gently by lifting the cloth and place your strudel in a well greased baking pan to bake. (You can also use this recipe for struklje) *VARIATIONS* The only difference is that Grandma uses a large cast-iron skillet to bake these. She says that you get a better crust this way. Because of the skillet, once you roll up the strudel (like a jelly roll) you must curl the strudel into a spiral shape to fit into the skillet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Artichokes - Carciofi Ripieni Categories: Italian, Vegetables Servings: 1 4 Artichokes; large 1 Lemon 4 White bread; slices 1/2 c Olive oil 1/3 c Parsley; chopped 3 Garlic cloves; chopped Salt & pepper; to taste Water 4 tb Olive oil Cut off artichoke stems; slice and reserve. Remove and discard hard outer leaves of artichokes. Cut sharp tips off remaining leaves with scissors. Slice off about 1/2 inch from top end of each artichoke. Open artichokes gently with your hands. Remove fuzzy chokes with a knife or melon-baller. Wash artichokes under cold running water. Slice lemon in half and rub over cut tops of artichokes. Set artichokes with cut part down on paper towels. Remove crusts from bread. Chop bread into small pieces and place in a medium bowl. Add 1/2 cup oil, parsley, garlic and salt and pepper. Mix well. Arrange mixture between artichoke leaves and in centers. Place artichokes and reserved stems in a large saucepan. Pour water about 1 inch deep in pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat to medium and cover pan. Cook artichokes 40 to 60 minutes, depending on size. If water evaporates, add a little more. There should be 4 to 5 tablespoons of sauce left in pan. If too much liquid is left, uncover pan and boil liquid down. Spoon sauce over artichokes and stems. Serve hot. Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Bell Peppers (Meat Dolma) Categories: Turkish Servings: 6 12 sm Green bell peppers 3 Tomatoes (optional) -quartered Parsely stems 1 tb Butter Salt and pepper to taste 2 c Water Meat and rice stuffing 3 c Yoghurt Cut a thin slice from the stem end of the peppers, remove seeds and membranes, wash and save tops to act as lids. Wash. Drain upside-down. Fill peppers with meat and rice stuffing, replace lids and cover tops either with pepper stems or with quartered tomatoes, skinside up. Line the bottom of a large saucepan with parsely stems. Add salt, pepper an water. Dot with butter. Place a plate upside-down on peppers. Cover and cook on lowest possible heat until peppers are tender (about 40 minutes). Transfer stuffed pepprs to a platter. Pour remaining liquid (about 8 tbsns) from the saucepan over the peppers. Serve hot with yoghurt and salad as a main course. From Turkish Cookery by Gulseren Ramazanoglu (Yoghurt is something made by the Turkish people and is also eaten in other Mid-East countries. I've tried it and liked it but haven't been able to duplicate. Plain American yogurt is not my idea of a good substitute.) Posted by Damita Green in Fidonet Intercook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Cabbage Rolls Categories: Vegetables, German 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 lg Eggs, 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°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°F oven for 30 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Cabbage With Rice & Pine Nuts Avgolemono Categories: Greek, Main dish, Vegetarian Servings: 6 Karen Mintzias 2 md Cabbage heads 3 tb Clarified butter 1 md Onion; chopped fine 1 c Water 1 c Raw long grain rice 1/4 c Raisins or currants 1/2 c Pine nuts 1/4 c Chopped fresh parsley 1/4 c Chopped fresh dill Salt & freshly ground pepper 3 Eggs 1 Lemon, juice only 2 tb Butter; cut into bits Plunge cabbages into boiling salted water and cook about 8 minutes, then drain thoroughly and set aside while you prepare the filling. In a heavy skillet heat the clarified butter, add the chopped onions and cook until soft and transparent. Add the water and bring to a boil, then add the rice and stir. Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes. Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper. Cool. Separate 2 of the eggs and mix the egg whites into filling. Reserve the yolks for the avgolemono. Stuff and roll the cabbage leaves, using one heaping tablespoon filling, roll up snugly, then place, seam side down, in a casserole. Dot with butter and add water to cover, then cover cabbage rolls with an inverted plate and cover casserole. Simmer for approximately 1 hour, then transfer to a warm serving dish and keep warm. Strain the remaining liquid for the avgolemono sauce. Beat the remaining eggs and yolks for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add the 1-1/2 cups cooking liquid by droplets, beating steadily, until all has been added. Cook over hot water, not boiling, stirring constantly until the sauce thickens enough to coat a spoon. Pour over the cabbage rolls 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: Stuffed Chicken, Cyprus Style Categories: Greek, Poultry, Main dish Servings: 6 Karen Mintzias 1 Roasting chicken 3 tb Vegetable oil or butter 1/2 c Blanched, slivered almonds 3/4 c Raw long-grain white rice 1/2 c Dry white wine 1 1/4 c Water Salt 1 ts Ground cinnamon 1 pn Granulated sugar 1/2 c Currants Butter or vegetable oil -(butter should be melted) Wash and dry the chicken, reserving the liver, and set aside. In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the heat. Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wodden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing. Serve warm. Note: For a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Cheese Pizza Categories: Italian, Vegetables, Low-cal, Vegetarian, Pizza Servings: 8 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 3 c Whole Wheat Flour 1/2 ts Salt 1 tb Dried Oregano 2 tb Vegetable Oil 1 c Water 3 c Part Skim Mozzarella Cheese, -grated 10 oz Package Frozen Broccoli -Spears, defrosted and -chopped -or- 2 c Cooked Fresh Broccoli, -chopped 1 c Pizza Sauce To make the crust, dissolve the yeast in the warm water in a large bowl. Add the flour, salt, oregano, oil and 1 cup water. Mix well. Knead the dough on a lightly-floured surface for about 2 minutes, or until the dough is smooth. Place the dough in an oiled bowl. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in bulk. Punch down the dough. Divide into two parts. Press half the dough onto the bottom of a 10-inch oiled pie pan., Sprinkle the cheese and broccoli over the dough. Press the other half of the dough into a 10-inch round. Set on top of the cheese and broccoli. Crimp the edges together. Make several slashes in the top crust. Bake in a 400-degree oven for 20 to 25 minutes, or until golden brown. Remove from the oven. Spread on the pizza sauce. Bake for 5 minutes. Serves 8 One Serving = Calories: 282 Carbohydrates: 37 Protein: 16 Fat: 10 Sodium: 424 Potassium: 425 Cholesterol: 16 Exchange Value: 2 Medium-Fat Meat Exchanges + 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: Stuffed Grape Leaves - Yalanchi Sarma Categories: Greek, Vegetarian Servings: 4 1 qt Water 8 oz Preserved grape leaves - stems removed 1 c Cooked rice 1 md Onion; grated 2 tb Fresh parsley, minced 2 Tomatoes; finely chopped 1 ts Dried mint 1/2 ts Allspice 1 Garlic clove; minced 1 Lemon, juiced -water (as needed) In a medium saucepan place the water and bring it to a boil. Remove the pan from the heat and add the grape leaves. Let the grape leaves sit in the hot water for 10 minutes. Remove them from the water and set them aside. In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried mint, allspice, and garlic. Mix the ingredients together well. Let the mixture sit for 2 hours. In the center of each grape leaf place a small amount of the rice mixture. Fold the bottom of the grape leaf up and the sides over. Roll the grape leaf up. Line the bottom of a large saucepan with some of the grape leaves. Place the rolled grape leaves on top, seam side down, so that they are tightly packed. Sprinkle on the lemon juice. Add enough water to cover the rolled grape leaves. Place an oven-proof plate on top of the rolled grape leaves to press them down. Cover the pot and bring the liquid to a boil over high heat. Reduce the heat to low and simmer the rolled grape leaves for 45 to 60 minutes, or until most of the water is absorbed. Let them sit for 1 hour before serving. Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Liver Categories: Penn-dutch, Beef Servings: 1 1 Calves Liver Bread Stuffing Recipe 3 Salt Pork Flour Salt & Pepper Wash the liver in cold salted water and dry well. Make an incision in the thickest part, using a sharp knife. Fill with bread stuffing. Season well with salt and pepper and dredge with flour. Place in roasting pan and place strips of salt pork on top. Add a little water and roast at 450-F for 15 minutes. Reduce heat to 350-F and continue cooking for 45 minutes. Serve with cooked spinach and baked potatoes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Polenta with Meat Sauce Categories: Italian, Low-cal Servings: 6 4 1/2 oz Yellow cornmeal 2 oz Freshly grated Parmesan -cheese 1 tb PLUS 1 tsp olive oil 1 c Chopped onion 3 Cloves garlic, minced 8 oz Ground beef, broiled on a -rack until rare 2 c Drained, crushed canned -Italian tomatoes 2 tb Salt-free tomato paste 1 ts Dried basil, crushed 1/2 ts Dried oregano, crushed 1/4 ts Dried rosemary 1/4 ts Freshly ground black pepper 4 oz Part-skim mozzarella cheese, -diced POLENTA: In a heavy medium saucepan, bring 3 1/4 cups of water to a boil over high heat. With a large wire whisk, slowly whisk in the cornmeal in a steady stream, whisking rapidly and constantly to prevent lumps. Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until very thick, about 15 minutes. Remove from the heat and stir in half of the Parmesan cheese. Coat two 9-inch square baking pans with nonstick cooking spray. Spread the polenta evenly in the two pans. Place the pans in the freezer for 20 minutes to chill. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic; saute for 1 minute. Cover and let steam 10 minutes, stirring occasionally. Add the cooked ground beef, tomatoes, tomato paste, and seasonings. Bring to a boil. Reduce heat to medium-low and cook for 15 minutes. Preheat the oven to 450F. When the polenta has chilled, spread half of the meat sauce evenly over one layer in pan. Top with half of the mozzarella and half the remaining Parmesan cheese. With your fingers, loosen the edges of the polenta in the other pan. Invert the second pan over the first so that the drops out into place.. Spread evenly with the remaining sauce and sprinkle with the remaining cheeses. Bake until hot and bubbly, about 15 minutes. Cut into squares to serve. Makes four servings [ WEIGHT WATCHERS Magazine Low Calorie, Low Cost Menus ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Shells Primavera Categories: Pasta, Italian, Vegetables Servings: 6 2 c Chopped Fresh Broccoli 2 md Zucchini; shredded 1 c Chopped Fresh Mushrooms 1 sm Onion; chopped 1/2 c Finely Chopped Carrots 2 tb Butter 1 pn Nutmeg 1 lb Ricotta Cheese 2 c Mozzarella Cheese 1 Egg; lightly beaten 1/4 c Parmesan Cheese; grated 3 tb Chopped Fresh Basil 1 pk Jumbo Pasta Shells * 1 Jar Spaghetti Sauce ** Salt and Pepper to taste * 12oz package, shells for stuffing, cooked and drained. ** 30oz jar Ragu Chunky Gardenstyle or use homemade Preheat oven to 350°F. In a large skillet, saute broccoli, zucchini, mushrooms, onion and carrots in butter until vegetables are tender. Season with nutmeg, salt and pepper. In a large bowl, thoroughly combine ricotta cheese, mozzarella cheese, egg, Parmesan cheese and basil. Add sauteed vegetables; stir to mix well. Spoon 1 cup spaghetti sauce evenly in a 13x9" baking dish. Fix shells with vegetable-cheese mixture. Arrange in baking dish. Spoon remaining sauce over shells. Bake covered, 45 mins. Bake uncovered, 10 mins or until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Veal Breast Categories: Veal, German Servings: 4 1/2 lb Ground Beef, Lean 1/4 lb Ground Pork 1 lg Egg 1 c Bread Crumbs, Soft 1 tb Lemon Juice 1/8 ts Nutmeg 1/2 ts Salt Pepper To Taste 4 lb Breast Of Veal, With Brisket 3 tb Shortening 2 ts Paprika 2 Bay Leaves 6 Cloves, Whole 1/2 ts Rosemary 1/2 ts Basil 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325°F for 2 hours or until veal is tender. Slice veal and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffing for Manicotti Categories: Pasta, Italian Servings: 6 3/4 c Ricotta cheese 3/4 lb Mozarella cheese, diced 3 Eggs, lightly beaten 2 tb Butter 2 tb Freshly grated Parmesan -cheese 1/2 ts Salt 1 pn Black pepper Drain the ricotta cheese. Combine all of the ingredients and mix well. [ Leone's Italian Cookbook; Gene Leone; Harper & Row, 1987 ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Summer Blueberry Tart (Tarte Aux Myrtilles D'ete) Categories: Desserts, French Servings: 8 MMMMM---------------------------PATE BRISEE-------------------------------- 1 1/2 c Unbleached white flour 2 tb Sugar 1/2 c Butter; chilled -- cut into small pieces 1 Egg yolk 1 tb Fresh lemon juice 1 tb -Cold water, more if needed MMMMM-----------------------------FILLING---------------------------------- 5 c Fresh or frozen blueberries 2 tb -Water 1/3 c Sugar 1 tb Cornstarch; dissolved in: 2 ts -Water MMMMM-----------------------------OPTIONAL---------------------------------- 1/2 pt Heavy cream; whipped FOR THE PATE BRISEE, stir the flour and sugar together in a mixing bowl. Cut the chilled butter into small pieces and drop into the flour. With your fingers, lightly and quickly rub the butter and flour together until the mixture becomes crumbly, or cut it in with a knife or pastry cutter. Whisk together the egg yolk, lemon juice, and 1 tablespoon of water. Sprinkle the liquid over the butter-flour mixture and continue to stir or rub this mixture between your fingers until a ball of dough forms. Be careful not to overwork the dough. If the mixture is crumbly, add up to one more tablespoon water, sprinkling it over the dough and lightly kneading it into a ball. On a floured board and with a floured rolling pin, roll out the dough into a large circle. Gently lift it into a 9- or 10-inch pie plate or tart tin. Patch any holes in the crust with bits of dough and trim the edges. Flute the crust. Chill for 2 hours. Preheat the oven to 375 F. Place a sheet of aluminum foil in the bottom of the crust and fill it with dried beans or rice to weigh it down during baking. Bake for 15 minutes. Remove the crust from the oven and carefully lift out the foil and beans. Bake for 5 minutes more. Cool. TO MAKE THE FILLING, heat in a small saucepan 2 cups of the blueberries, 2 tablespoons of water, and the sugar. Crush a few berries with a spoon to release the juice. When the berries have softened and become juicy, add the cornstarch mixture. Simmer on low heat for about 10 minutes, stirring occasionally, until the mixture thickens. Remove it from the heat and fold in one more cup of blueberries. Pour the berry mixture into the baked pie shell. Top with remaining 2 cups blueberries. Cool for at least one hour. Serve plain or topped with fresh whipped cream, if desired, or sweetened Creme Fraiche. Source: Sundays at Moosewood Restaurant Typos by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Summer Italian Stuffed Chicken Categories: Italian, Chicken Servings: 4 4 Broiler-fryer chicken breast -halves,boned,skinned 1/2 c Plus 1/3 cup bottled -oil-vinegar dressing 1 sm Head radicchio,torn into -bite-size pieces 1 sm Bunch watercress,cut into -bite-size pieces 1/4 c Fresh basil 2 Plum tomatoes,thinly sliced 1 tb Water 1 Egg 2/3 c Seasoned Italian bread -crumbs 1/2 c Parmesan cheese 4 tb Olive oil Tomato rosettes On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4" thickness; place in large baking pan. Add 1/2 cup oil-vinegar dressing and turn to coat. Cover and refrigerate In medium bowl, place radicchio and watercress; add remaining 1/3 cup oil-vinegar dressing and toss to mix. Arrange mixture on platter; refrigerate. Remove chicken from oil-vinegar dressing; drain. Cut each chicken breast in half, crosswise. Place an even portion of basil and tomatoes on each of four pieces of chicken; top each piece of chicken with remaining half of breast and with textured side of meat mallet, pound edges together to seal. In shallow dish, beat water and egg. On wax pepper, mix bread crumbs and Parmesan cheese. Dip chicken, one piece at a time, in egg mixture then in bread crumb mixture. In large frying pan, place oil and heat over medium-high temperature. Add chicken and cook about 10 minutes or until chicken is brown and fork can be inserted with ease. Arrange chicken on top of radicchio mixture. Garnish with tomato rosettes. Serves 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Summer Lasagna Categories: Pasta, Microwave, Italian Servings: 6 8 oz Tomato Sauce 1 md Onion, chopped 1/4 ts Basil leaves 1/4 ts Salt, optional 1/8 ts Fresh Ground Pepper 1/4 ts Oregano leaves 1 c Ricotta cheese 1/2 c Shredded Mozzarella 1 ts Parsley 3 md Zucchini 1 lg Tomato 2 tb Grated Parmesan Cheese DIRECTIONS: 1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisture; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Suomalaisruisleipa (Finnish Rye Bread) Categories: Breads, Scandinavia, Finnish Servings: 6 1 1/2 c Beer, buttermilk, milk, or -potato water 2 tb Butter or margerine 1 ts Salt 1 tb Dry yeast 1/2 c Warm water 1 tb Sugar 2 c Dark rye flour or light rye -flour or rye meal (rye -flour with bran) 3 1/2 To 4 cups unbleached white -flour Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order. Heat 1 1/2 cups liquid to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 minutes or until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes. Generously butter a large bowl or pot. Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size, about 2 hours. Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise until almost doubled in size, about 1/2 hour. Preheat the oven to 375 degrees. BRush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. While it is hot, brush it with butter to glaze, and then let it cool on a rack. Yields 2 round 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: Surbraten (Corned Pork) Categories: Pork, German Servings: 4 1 kg Pork (2 lbs 3 oz) 2 Onions, finely chopped 10 Juniper berries [crushed?] 1 lg OR 2 small cloves garlic, -chopped Brine: 1 l Water (4 1/4 cups) 2 tb (approx.) salt as much saltpeter as fits on the tip of a knife (optional) Rub the meat with the chopped onion, garlic and juniper berries, then push into a [tight-fitting] container and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat. Press down with a board and weight it with a rock. The meat has to remain in the brine for three weeks, during which time it must be turned frequently. At the end of the three weeks, remove the meat from the crock, briefly rinse it off. Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1 1/2 hours. 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: Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage) Categories: German, Vegetables Servings: 6 1/4 c Butter 4 Apples; Med., Peel, Slice 1/2 Onion; Red, Chopped 1 Red Cabbage; Head,Fine Shred 1 c Red Wine 4 Cloves; Whole 1/3 c Brown Sugar 2 Bay Leaves 1/4 c Vinegar 1/4 c Butter Lemon Juice;Of 1/2 Med.Lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Svingi (Batter Puffs With Honey And Cinnamon) Categories: Greek, Desserts Servings: 28 Karen Mintzias 1 c Boiling water 4 tb Butter or margarine 1/4 ts Salt 1 tb Granulated sugar 1/2 ts Grated orange rind 1 c All-purpose flour 1 ts Baking powder 4 Eggs Olive or other vegetable oil Honey; warmed Ground cinnamon In a medium-sized saucepan, combine the boiling water, butter, salt, sugar, and orange rind. Bring to a boil. Meanwhile, sift together the flour and baking powder. Add the dry ingredients all at once to the hot mixture, beating hard with a wooden spoon over medium heat until the mixture forms a compact mass and leaves the sides of the pan. Remove from the heat and let cool for 1 minute. Add the eggs, one at a time, beating hard after each addition; the mixture should be smooth, glossy, and thick. Heat the oil (which should be 2-1/2 to 3 inches deep) almost to the smoking point, then drop the batter by tablespoons into the oil, without crowding, to form puffs. When the puffs surface, turn them to fry on all sides, using tongs, then lift them out, drain off excess oil on absorbent paper. Place on warm platter and keep warm. If using the syrup, boil the syrup ingedients for 5 minutes; spoon the syrup, or warm honey, over the puffs, sprinkle with cinnamon, 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: Swabian Pockets (Maultaschen) Categories: Pastry, German Servings: 4 2 3/4 c Flour 4 Eggs Salt Filling: 1 tb Butter 6 Strips medium-lean bacon, -cut into cubes 3 md Onions, diced 1/4 lb Fresh sausage meat (from -sweet Italian sausage Preferably) 1 Hard roll, without crust, -and best when stale 1/2 lb Cooked spinach 1/2 lb Ground meat or lightly -smoked farm sausage 1 c (bauernbratwurst) or -leftover roast, stew meat, -etc., Diced 3 Eggs 3 tb To 4 tb chopped fresh -parsley Salt and freshly ground -black pepper Grated nutmeg 1 Egg 3 tb Canned milk Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabian specialties, I[=Horst Scharfenberg] would hardly be prepared to deny it. In fact, as indicated earlier, I suspect that 'Maultaschen' would have very good chances in a four-way international competition with ravioli, won tons, and pirogi for the championship of the Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division. It has been said that 'Maultaschen' were originally invented in order to allow Swabians to keep eating meat during Lent by concealing it beneath the pasta shell and amidst the spinach filling from the eye of the parish priest (if not the omniscient Deity Himself). The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned. Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates. Dough: enough beef stock or salted water to cook the 'Maultaschen' Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then add a little water and knead until it has a firm but elastic consistency. To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. The filling should be very spicy indeed. On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped 'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, dpeending upon the size of the 'Maultaschen'. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain. Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown amd empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with slippery potato salad or a mixed green salad. Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broths; garnish liberally with finely chopped onion. Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Saute in a skillet until crisp on the outside. Serve with potato salad. Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with boiled ham and a couple of slices lof cheese, and heat in the oven until the cheese reaches the desired consistency. Serve with green salad. 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: Swedish Ammonia Cookies - Drommar (Swedish Dreams) Categories: Cookies, Swedish Servings: 1 1 c Butter 1 1/8 c Sugar 2 c Flour; enriched - sifted 1 ts Ammonia salt 1 ts Vanilla Cream the butter; add sugar and cream thoroughly, using an electric beater if possible. Beat in the sifted flour, ammonia salt, and vanilla. Put in refrigerator for a few hours, then shape into small balls and bake in a slow oven (300 F). Source: Mary Margaret McBride Encyclopedia of Cooking (c) 1958, Homemakers Research Institute, Evanston, Il. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Beef Roast Categories: Beef, Swedish Servings: 6 1 tb Butter 5 lb Beef chuck or rump roast 4 Anchovies, chopped (opt) 1 Onion, minced 2 ts Salt 1 Bay leaf 15 Peppercorns 1 tb Brown sugar 1 tb Vinegar 1 tb Whiskey 1 c Water Servings: 6 Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown well on all sides. Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender. Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream added makes a delicious gravy.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Cardamom Braid Categories: Breads, Swedish Servings: 12 2 tb Active Dry Yeast 1/2 c Lukewarm Water (105 to 110 -degrees) 1/2 c Milk, scalded 1/4 c Sugar 1/2 ts Salt 1/4 c Vegetable Oil 1 Egg 3 1/2 To 4 c Flour 1 ts Ground Cardamom 1/2 c Raisins, dark or golden Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to dissolve it. Add the salt and vegetable oil. Cool. Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture. Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured surface. Knead until smooth and elastic. Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Punch down the dough and transfer to a lightly-floured surface. Divide into thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a lightly-oiled baking sheet. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350-degree oven for 30 to 35 minutes. Serves 12 One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5 Sodium: 94 Potassium: 89 Cholesterol: 23 Exchange Value: 1 Bread 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: Swedish Meet Balls (Kottbullar) Categories: Beef, Pork, Veal, Swedish Servings: 6 1 lb Beef 1/2 lb Pork 1/2 lb Veal 2 Eggs 2/3 c Bread crumbs 1 c Milk 2 ts Salt 1/8 ts Pepper 1 ts Ground nutmeg 3 tb Shortening flour water or stock Grind meats together 3 times. Mix with eggs, bread crumbs, milk, salt, pepper and nutmeg and make into small balls. Brown in skillet in hot shortening. Remove meat balls to larger larger pan. Add 1/2 cup flour to skillet and brown, stirring to prevent scorching. Add enough water or stock to make a thin gravy. Pour gravy over meat balls. Cook gently for 1 hour, stirring often to prevent sticking. Flavor improves with long simmering. Serve in gravy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Potato Sausage Categories: Beef, Pork, Swedish Servings: 6 1 Onion, medium size, cut up 1 tb Salt 1 1/2 ts Ground black pepper 1 ts Allspice 6 Potatoes, pared & cut up (6 -cups) 12 tb Non-fat dry milk 1 lb Water 1 1/2 lb Lean boneless beef 1 lb Lean boneless pork Grind all the meat, potatoes, and onions thru a 3/8" grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind thru the 3/8" grinder plate again. Stuff into hog casings 38-40 MM. This sausage is a very perishable product. It is best kept when frozen. This sausage may be served fried, baked, or broiled. When kept in refrigerator, sausage should be placed in container and covered with water. From: Great Sausage Recipes Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Rye Bread-Lowfat Categories: Swedish, Breads Servings: 1 2 c Skim Milk, scalded 2 c Cool Water 1 c Sugar 1/2 c Smartbeat Butter Replacement 2 ts Salt 2 pk Yeast 1/4 c Molasses 5 c Rye Flour 6 c White Flour Mix ingredients. Knead until dough is not sticky. Let rise until double. Punch down. Shape into loaves. Let rise till double. Bake at 375 for 35 mins. Enjoy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Rye Bread Categories: Breads, Swedish Servings: 1 2 c Milk,scalded 2 c Cool water 2 ts Salt 2 pk Yeast 1 c Sugar 1/4 c Molasses 1/2 c Shortening 5 c Rye Flour 6 c White Flour Mix ingredients. Knead until dough is not sticky. Allow to rise until double. Punch down and shape into loaves. Let rise until double. Bake at 375 for 35 minutes. Enjoy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Spritz Categories: Cookies, Swedish Servings: 6 2 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 1 c Butter, softened (not oleo) 3/4 c Granulated sugar 1 lg Egg 1/2 ts Almond or vanilla extract colored sugar for decoration Combine flour, baking powder and salt in small bowl. Beat butter and sugar in large mixer bowl at medium speed until light and fluffy. Beat in egg and extract. At low speed, gradually beat in dry ingredients. Preheat oven to 375. Attach desired tip to cookie press; fill with half the dough and press about 2 inches apart onto ungreased cookie sheets. Sprinkle with colored sugar. Bake 8-10 minutes, just until edges are lightly golden. Cool on wire racks. Repeat with remaining dough. Decorate as desired. Makes 6 1/2 dozen. Per cookie: 40 calories, 2 gm total fat, 1 gm saturated fat, 9 mg cholesterol, 35 mg sodium, 4 gm carbohydrates, 0 gm protein. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet and Sour Potatoes Categories: Vegetables, German, Potatoes Servings: 4 8 New Potatoes, Boiled In Skin 1 md Onion, Diced 1/4 ts Salt 1/4 ts Pepper 3/4 c Sugar 4 Bacon, Slices, Cut Up 3/4 c Vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce added to this is very good. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet and Sour Red Cabbage Categories: Vegetables, German Servings: 6 1/4 c Butter 4 md Apples, Peel, Slice 1/2 Red Onion, Chopped 1 Red Cabbage, Fine Shred 1 c Red Wine 4 Cloves, Whole 1/3 c Brown Sugar 2 Bay Leaves 1/4 c Vinegar 1/4 c Butter Juice From 1/2 Fresh Lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet and Spicy German-Style Mustard Categories: Sauces, Spreads, Toppings, German Servings: 6 2/3 c Mustard Seed 1/2 c Mustard, dry 1 c Water, cold 2 c Vinegar, cider 1 Onion, finely chopped 4 Garlic, clvs., minced 1/4 c Sugar, brown 2 ts Salt 1 ts Cinnamon 1/2 ts Allspice 1/2 ts Tarragon 1/4 ts Tumeric 3 ts Honey Directions: Combine seeds and mustard with COLD water. Allow to sit overnight in the refrigerator. Combine all remaining ingredients except honey. Simmer uncovered 10-15 minutes or until liquid reduced by half. For a hotter mustard, reduce liquid by more than half. Pour this mixture through a strainer, into the mustard and seed mixture. Blenderize thoroughly. Cook in a double boiler until the consistancy of gravy. Add the honey. This will keep refrigerated several years. Many different flavors of mustard can be made by modifying this basic recipe. Substitute wine for the cold water, etc. Many other spices may be added also..... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet-And-Sour Green Beans Categories: Vegetables, Jewish, Vegetarian Servings: 4 10 oz Package Frozen Green Beans 1/2 c Water 1 Bay Leaf 4 Whole Cloves 2 tb Wine Vinegar, red or white 1 tb Margarine 1 pk Equal Sweetener Combine the beans, water, bay leaf and cloves in a saucepan. Cook until the beans are tender, about 3 minutes. Drain off the water. Add the vinegar and margarine. Saute for 3 minutes. Remove the bay leaf and cloves. Sprinkle on the sweetener and serve. Serves 4 One Serving = Calories: 46 Carbohydrates: 0 Protein: 1 Fat: 3 Sodium: 37 Potassium: 39 Cholesterol: 0 Exchange Value: 1 Vegetable 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: Swiss Apple Pie Categories: Desserts, Switzerland Servings: 8 6 c Peeled apples, cut in 1 inch -wedges 2 ts Lemon juice 1 tb Flour 1/3 c White sugar 1/4 c Brown sugar 1/2 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Salt 1/8 ts Ginger 1 tb Butter This scrumptious spicy apple pie is served with a hot brandy sauce. pastry of your choice cream or milk hot brandy sauce (recipe follows) Sprinkle apple wedges with lemon juice and toss well. Combine remaining ingredients except butter, cream and sauce. Line a 9 inch pie plate with half the pastry and sprinkle bottom with 1/3 of the sugar spice mix. Top with half the apple wedges, fitting them in as tightly as possible. Sprinkle with another third of the sugar spice mix. Top with the rest of apples and sprinkle with remaining sugar spice mix. Press gently with your hand, to make it as compact as possible. Dot with butter, and top with remaining pastry. Brush top with cream or milk. Bake in a 425 F oven 15 minutes. Reduce heat to 350 F and bake 40-45 minutes, or until crust is golden brown. ~Begin Recipe Export- QuikBook version 0.96 Beta A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swiss Flan Categories: Appetizers, Switzerland Servings: 10 1 c Biscuit mix 3 tb Butter 1/4 c Light cream FILLING: 1 Onion, large, sliced or -chopped 2 tb Butter 2 Eggs, beaten 2 c Natural Gruyere cheese (1/2 -lb), shredded 1/4 ts Salt PASTRY: A Swiss cheese pie is called "flan." The pastry for this pie is sometimes closer to a rich biscuit dough, but in other versions a short pastry may be used. The word "flan" means different things in different countries; In Spain it is plain cramel custard, in France a fruit tart in pastry, in Switzerland a cheese custard in pastry. And sometimes Swiss Flan is made with onions and cheese in custard! TO MAKE THE PASTRY, chop butter into the biscuit mix, work in cream, and roll out on lightly floured board; or press into a 9 inch pie plate, fluting the edges. Chill while preparing filling. FOR THE FILLING, cook onion in butter until golden; cool slightly. Add eggs, cheese, and salt. Pour this mixture into pastry, and bake in oven preheated to 425 degrees F. (very hot) for 15 minutes; then reduce heat to 350 degrees F. (moderate) and continue baking 25 to 30 minutes or until a knife inserted in the center comes out clean. Serve warm as a luncheon entree to 4 to 6 persons, or cut into small wedges for appetizers. Makes 10 to 12 appetizers. VARIATIONS: Instead of this pastry, regular pie crust may be used. Or make pastry of 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup butter, and 1 beaten egg. Do not attempt to roll out this butter-rich pastry; press it with your fingers into pie pan, fluting the edges. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Syllabub Categories: British, Desserts Servings: 8 16 Macaroons 1 c Madeira 1/4 c Lemon juice, fresh 6 tb Sugar, preferably superfine 1 ts Lemon peel, finely grated 1 pn Cinnamon 1/2 ts Almond extract 2 c Cream, heavy Crumble two macaroons into each of eight 1-cup parfait or sherbet glasses. Set aside. In a large chilled bowl, combine the Madeira, lemon juice, sugar, lemon peel, cinnamom and almond extract, and stir until the sugar dissolves. Pour in the cream and beat with a whisk or rotary beater until it forms stiff peaks on the beater when it is lifted from the bowl. Pile the cream on top of the macaroons and chill for at least 30 minutes before serving. Source: Time-Life Books "Foods of the World: The Cooking of the British Isles" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Syrian Noodles with Lentils Categories: Vegetarian, Syrian Servings: 6 2 tb Vegetable Oil 1 Onion, Chopped 3 Garlic Cloves, Pressed 2 ts Roasted Cumin Seeds, Ground 1 ts Roasted Coriander, Ground 2 sm Cayenne Peppers 2 c Lentils, Washed 1 Bay Leaf 7 c Water Salt & Pepper 4 oz Broken Vermicelli Heat oil in a large casserole. Saute onion & garlic until the onion is tender. Add cumin & coriander. Saute for another minute over medium heat. Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt & pepper to taste, cover, reduce heat & simmer for 45 minutes. Simmer only until the lentils are just tender. Adjust seasonings. Just before serving, bring back to a simmer & add the noodles. Cook until al dente, about 4 to 10 minutes. Serve at once in bowls. In place of vermicelli, use wholewheat spaghetti noodles or macaroni. Martha Rose Shulman, "Spicy Vegetarian Feasts" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Syros Island Nougat Categories: Candies, Greek Servings: 1 Karen Mintzias 1 c Roasted pistachios & almonds 2 c Sugar 1 c Corn syrup 1 c Honey 1/2 ts Cream of tartar 3 Egg whites 1/4 ts Salt 1 ts Vanilla 1/4 c Oil for pan Cornstarch (or see note) Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to line pan. Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes. Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot. Stir gently over medium heat until sugar dissolves and bring to a boil. After it comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a clean brush to remove sugar crystals. Continue cooking on medium-high heat to 272 degrees F on a jelly thermometer. Remove from heat. In a separate pot heat honey to boil. Whip egg whites and salt until stiff and dry using a heavy electric mixer and large bowl. Add a small amount of honey at first in a thin stream, very slowly. Beat in vanilla and continue adding remaining honey and then syrup. Beat until batch thickens and the beater slows down. Add nuts and blend in. Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour over it or lay rice wafers over bottom. Pour out the nougat. Dust top with more rice flour or thin rice wafers and let stand overnight to set. Cut into rectangular pieces about 3/4" by 1" and wrap individually in heavy waxed paper. From: "The Complete Greek Cook Book" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tabaka (Cinnamon-Orange Marinade) Categories: Marinade, Russian Servings: 1 3 Oranges 1 Lemon 2 Limes 2 Cloves garlic (2 t.) 1 Inch piece fresh ginger 1 md Onion 2 Cinnamon sticks 3 tb Paprika 1 ts Granulated sugar 1/2 ts Salt or to taste 1/2 ts Cracked black pepper 1/4 ts Freshly grated nutmeg 1/4 c Dry white wine 3 tb Vegetable oil Source: FOODday, July 9, '91 From: Valerie Whittle This cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia. The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish. Remove zest of 1 orange and the lemon. (This is best done using a vegetable peeler. Be sure to take only the zest, not bitter white pith beneath it.) Juice oranges, lemon and limes. Combine juice and zest in bowl. Peel and mince garlic and ginger root. Finely chop onion. Add garlic, ginger and onion to citrus juices along with cinnamon, paprika, sugar, salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes enough marinade for 1 1/2 pounds chicken, game hens and swordfish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tabbouleh (Cracked Wheat Salad) Categories: Salads, Arabian Servings: 2 1 c Bulghur (cracked wheat) 1/2 c Boiling water 2 Scallions, finely chopped 1/2 Sweet green pepper, cored, -seeded, and diced 1/2 Stalk celery, diced 1/4 c Finely chopped Italian -parsley 1/4 c Chopped fresh mint 1 Plum tomato, skinned, -seeded, and chopped 1 tb Lemon juice 1 tb Olive oil 1/4 ts Salt 1/4 ts Pepper 1. Place bulghur in a small bowl; pour over the boiling water and let soak 10 to 15 minutes. Drain and squeeze dry. 2. Place bulgur in a serving bowl and add scallions, green pepper, celery, parsley, mint, and tomato. Toss to mix. 3. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2. From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tabbouleh Categories: Vegetables, Middle-east, Vegetarian Servings: 6 6 oz Burghul wheat, 1 sm Onion finely chopped, Juice of 1 lemon 9/16 oz Parsley finely chopped, 16 Black olives stoned, Sea salt 4 tb Olive oil, 8 sm Tomatoes, freshly ground pepper Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry. Add the onion, parsley & half of the olives quartered. Beat together the oil & lemon juice & season to taste. Mix into the wheat. Put into a flat serving dish and top with the tomatoes quartered and the rest of the olives cut into halves. Mint may also be added to this dish, either in place of the parsley or as well as. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tabbouleh Categories: Salads, Middle east Servings: 2 1/2 c Bulgur 2 c Boiling water 2 tb Chopped red onion 1/4 c Parsley, minced Italian 1 tb Mint, minced fresh 1 tb Lemon juice 1/8 ts Salt 1/8 ts Black pepper, fresh ground 1 tb Olive oil 1 Tomato, small, diced 4 Romaine lettuce leaves, garn Two LARGE servings - serve will grilled meat or broiled fish. 1. Place bulgur in deep ovenproof bowl. Pour boiling water over and let bulgur soak for 1 hour. Transfer to a fine mesh strainer and drain thoroughly. Place strainer over a bowl and squeeze out excess moisture. 2. Transfer bulgur to a bowl. Add onion, parsley and mint. Mix thoroughly with a fork to combine. 3. Place lemon juice, salt and pepper in a small bowl. Stir with a fork to combine. Add oil, a little at a time and beat with a fork to combine. Spoon dressing over salad and mix thoroughly with fork. Cover with plastic wrap and refrigerate for at least 3 hours before serving. (May be prepared 5 hours before serving). Remove from refrigerator 30 minutes before serving. 4. Lightly toss salad with 2 forks. Add tomatoes and toss once again. (Adding the tomatoes just before serving will prevent the salad from getting soggy). 5. Arrange 2 romaine leaves on each salad plate. Spoon salad onto romaine and serve. from The Long Life Cookbook, shared by Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tabbouli Categories: Salads, Middle east, Vegetarian, Diabetic Servings: 8 1 c Bulgur Wheat 2 c Water, boiling 2 Tomatoes, finely diced 1 bn Green Onions, sliced 3 ts Mint, freshly chopped -or- 2 tb Mint, dried 2 c Parsley, freshly chopped -fine 1/2 c Lemon Juice, freshly -squeezed 1/4 c Olive Oil A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables. Black Pepper, freshly ground, to taste Place uncooked bulgur in a bowl; pour boiling water over it and let it soak 1 hour (stir occasionally). Drain well in a fine strainer. Return bulgur to the bowl and add all other ingredients; mix well. Chill for 2 hours. Yield: 8 servings, 6 cups One Serving = 3/4 cup Calories: 179 Protein: 4 g Fat: 7 g Carbohydrate: 26 g Fiber: 0.3 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 254 mg Exchange: 1 Starch/Bread 2 Vegetable 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: Tabouleh (Burghul and Parsley Salad) Categories: Lebanese, Salads, Vegetarian Servings: 6 Karen Mintzias 3/4 c Fine burghul 2 c Cold water 2 c Chopped parsley 1/2 c Finely chopped spring onions 1/4 c Finely chopped mint 1/4 c Olive oil 2 tb Lemon juice 1 1/2 ts Salt 1/2 ts Freshly ground black pepper 2 Firm ripe tomatoes Crisp lettuce leaves 1/4 c Lemon juice; mixed with: 1/2 ts Salt Place burghul in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further. Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry. Put burghul into a mixing bowl and add spring onions. Squeeze mixture with hand so that burghul absorbs onion flavour. Chop parsley fairly coarsley, measure and add to burghul with mint. Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving. Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste. Serves 6-8 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: Tahini and Hazelnut Dip Categories: Russian, Dips Servings: 6 1 c Shelled Hazelnuts 2 md Cloves Garlic, Minced 1/3 c Tahini 1/4 c Fresh Lemon Juice 1/2 c ;Water, Or As Needed Salt To Taste Reserving a few of the best whole Hazelnuts for garnish, pan-roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes. You can also toast them in a preheated 350 Degrees F. oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts. Rub the hazelnuts in a kitchen towel to remove the skins. Grind in a food processor. In a deep bowl, combine the garlic with the tahini. Drizzle in the lemon juice, beating with a fork. Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream. You might need a little more than 1/2 cup of water. Combine the hazelnuts with the tahini. Add the salt and stir until blended. Cover and refrigerate for several hours to blend the flavors. Serve garnished with the reserved Hazelnuts. Makes About 3 Cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tahinopita (Tahini Cake) Categories: Greek, Desserts, Cakes, Vegan Servings: 1 Karen Mintzias 1 tb Veg. margarine or peanut oil 1 c Tahini 1 c Caster sugar 1 Orange (grated rind only) 3/4 c Strained orange juice 2 1/4 c Plain flour 1 pn Salt 3 ts Baking powder 1/2 ts Bicarbonate of soda 1/2 ts Ground allspice 1/2 c Finely chopped walnuts 1/2 c Sultanas (white raisins) This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tamer Bi Sumsum - Dates with Sesame Seeds Categories: Snacks, Arabic Servings: 10 20 Dates stuffed with almonds -(Madinah dates) 2 tb Sesame seeds Place the sesame seeds in a small frying pan over low heat and roast until golden, stirring constantly. Remove and cool. Roll each date in the seeds to coat and arrange on a tray. Serve with Gahwa (Arabic Coffee). Serves 10 people. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tapenade Dip Categories: Dips, Middle east Servings: 6 1/2 (45g) can drained anchovy -fillets 1 tb Drained capers 12 Pimento-stuffed green olives 1/2 ts Seasoned pepper 1/3 c Olive oil 1 Egg yolk Blend or process anchovies, capers, olives, seasoned pepper and 2 tablespoons of the oil until well combined. Add egg yolk, blend until just combined. Add remaining oil in thin stream while the motor is operating. Refrigerate until served. Good with fresh vegetable sticks. Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tapenade Categories: French, Spreads, Appetizers Servings: 8 18 oz Black olives, chopped 4 oz Capers 2 oz Anchovy fillets (opt) 2 oz Canned tuna in oil Shot glass of cognac Using a pestle and mortar, crush olives, capers, anchovies and tuna together. Add cognac. Serve as spread with bread or toast points. Nutritional analysis per serving: 142 calories; 15.0 grams fat; 6.13 milligrams cholesterol; 514 milligrams sodium; 81% of calories from fat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Taramosalata Categories: Greek, Appetizers Servings: 8 Karen Mintzias 3 sl French/Italian bread; -OR- 2 md -Potatoes, boiled & peeled 5 oz Tarama (fish roe) 1 c Olive oil 1 Lemon's juice (or more) 2 tb Vinegar 1 tb Water (more if necessary) 1/2 Onion, (optional); grated Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes. Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, NY. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tarten Riwbob - Rhubarb Tart - Welsh Categories: Desserts, Welsh Servings: 8 MMMMM-----------------------------FILLING---------------------------------- 1 lb Rhubarb, Sliced 4 oz Sugar Water MMMMM------------------------------PASTRY----------------------------------- 8 oz Flour 4 oz Fat 1 oz Sugar 1 ts Cinnamon Pinch Mixed Spice Water Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: (400°F) for 20 minutes, then down to (350°F) to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Teisen Sir Fon - Anglesey Cake - Welsh Categories: Breads, Welsh Servings: 6 10 oz Flour 4 oz Lard 3 oz Sugar Egg 1/2 ts Bicarbonate 1 ts Treacle Pinch Mixed Spice And Ginger 4 oz Dried Fruit 1 c Milk pn Salt Cream the sugar and fat. Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk. Bake in a greased tin for about 3/4 hour in a moderately hot oven (375F). Alternate: 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit. Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff. This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes at 375°F. Cut in half, spread with butter and eat hot. Croeso Cymreig. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tempeh Paprikas with Tahini Categories: Hungarian, Vegetarian Servings: 6 2 tb Sesame oil, toasted 2 lg Onions, chopped 2 tb Hungarian paprika 2 c Vegetable stock 2 tb Dark miso 1 lb Tempeh, cut to 32 triangles 1 ts Soy sauce 1 tb Cider vinegar 4 tb Tahini Chopped scallions to garnish Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika till golden. Add 1 1/2 cups stock & miso. Bring to a boil. Add tempeh, reduce heat & simmer 35 to 40 minutes. Blend soy sauce, vinegar & tahini with remaining stock. Add to the skillet, stirring as it thickens. Be careful not to let it boil. Garnish with scallions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tender Greens with Prosciutto, Croutons and Walnut Oil Vina Categories: Italian, Salads Servings: 2 INGREDIENTS: 1/2 c Walnut oil 3 md Garlic cloves, peeled and -crushed 1 c Bread cubes (1/2 inch) 1 pn Plus 1/8 tsp pepper 1 tb Red wine vinegar with 5 to -6% acidity 1 1/2 ts Rich chicken stock or canned -low-sodium broth 1 1/2 ts Dry white wine 4 sl Prosciutto (paper thin) 6 c Mild greens, loosely packed -(Bibb, Boston, or Red-leaf lettuce) Servings: 2 DIRECTIONS: In a heavy medium skillet, heat 1/4 cup of the walnut oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 10 minutes. Remover and discard the garlic. Increase the heat to moderately high. Add the bread cubes and saute, turning, until golden brown and crisp on all sides, about 5 minutes. Season with a pinch each of salt and pepper and drain on paper towels; set aside. In a small bowl, whisk the vinegar, chicken stock and wine. Add the remaining 1/8 tsp each of salt and pepper, then gradually whisk in the remaining 1/4 cup walnut oil. Cut each slice of prosciutto into 4 lengthwise strips. In a large bowl, lightly coat the greens with the dressing. Add the croutons and toss well. Place the salad on 2 large dinner plates and arrange the prosciutto strips decoratively on top. Serve immediately. Source: Food & Wine magazine, 10/90 From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: The Dreaded Haggis Categories: Lamb, Scottish Servings: 6 1 Sheep's stomach 1 Sheep heart 1 Sheep liver 1/2 lb Fresh suet (kidney leaf fat -is preferred) 3/4 c Oatmeal 3 Onions, finely chopped 1 ts Salt 1/2 ts Freshly ground pepper 1/4 ts Cayenne 1/2 ts Nutmeg 3/4 c Stock Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps and nips"--mashed turnips, nips of whiskey and mashed potatoes. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: The Original Irish Coffee Categories: Beverages, Irish Servings: 1 1 c Coffee, fresh brewed 3 x Sugar cubes 3 tb Irish whiskey (1 jigger) Pour coffee into large mug. Add sugar and stir to dissolve. Add whiskey and stir to combine. Top with whipped cream and serve. -- from THE BUENA VISTA, San Francisco, California MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Three Meat Stew with Vegetables (Pichelsteiner) Categories: Stews, Bavarian, German Servings: 4 1 tb Lard 1 1/4 lb Pork and beef as well as -lamb or mutton (mutton -gives An excellent flavor), cut -into 3/4 inch cubes 2 md To 3 md onions, diced Salt Freshly ground black pepper Crushed marjoram 3 md Potatoes, peeled and finely -diced 1 sm Celery root, peeled and -diced, OR 4 celery Stalks, diagonally sliced 1/2 lb Carrots, peeled and -diagonally sliced 1 lg Leek (white part only), -washed and sliced 2 c Beef stock Chopped fresh parsley Heat the lard in a heavy bottomed pot (or ovenproof Pyrex casserole or the like). Lightly sear and mix together the meat cubes and the onions; season with salt, an ample amount of pepper, and a very little bit of crushed marjoram. Remove two thirds of the meat and onions from the pot and set aside. Mix the potatoes and vegetables together; spread a third of these over the bottom layer of meat cubes in the pot or casserole. Sprinkle with salt and a little pepper. Alternate 2 more layers of meat with 2 more layers of vegetables. Each layer should be separately seasoned with salt and pepper; the top layer MUST consist of vegetables and potatoes. Pour in the beef stock. Cover tightly and cook over medium-low heat for just about 2 hours. Cooking in a 350 degrees F oven is also possible. You should not stir the stew, but you can tilt the pot back and forth to circulate the liquid and prevent the bottom layer from burning. Serve sprinkled with chopped parsley. Variations: Savoy cabbage is frequently added to the roster of vegetables, and it tastes delicious. Sliced kohlrabi would be fine as well. For a truly gourmet 'Pichelsteiner', 6 to 8 slices of bone marrow should be briefly sauteed with the onions at the beginning, then added to one of the in-between layers of meat. Doubling of ingredients is advisable. Pichelsteiner tastes excellent reheated. 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: Three-Cheese Manicotti Categories: Pasta, Italian Servings: 6 1 cn (8 ounces) tomato sauce 1 Envelope spaghetti sauce mix 2 c Shredded mozzarella cheese 1 c Cream-style cottage cheese 1/2 c Grated parmesan cheese 2 Eggs, beaten 1/4 c Snipped parsley 1/2 ts Salt 1/8 ts Pepper 8 Manicotti shells, cooked and -drained Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer, uncovered for 10-12 minutes. Meanwhile, combine 1 cup mozzarella, cottage cheese, and Parmesan. Add eggs, parsley, salt, and pepper; mix lightly. Stuff manicotti shells with cheese mixture, using about 1/4 cup for each. Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x 2-inch baking dish. Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with remaining mozzarella. Bake uncovered at dg350 until bubbly, 25-30 minutes. Serves 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Three-Way Shortbreads Categories: Cookies, Scottish, Desserts Servings: 6 1 1/4 c All-purpose flour 3 tb Sugar 1/2 c Butter In a large mixing bowl stir together the flour and sugar. Cut in butter until mixture resembles fine crumbs. Form mixture into a ball and knead until smooth. Follow the directions below for any desired shape. SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle. For scalloped edge, with forefinger and thumb of the other hand. Using a sharp knife, cut the dough circle into 12 to 16 pie-shape wedges. Do not seperate wedges. Prick each wedge with a fork, making a design. Bake at 325 degrees F. oven for 25 to 30 minutes or just until edges are light brown. While warm, re-cut wedges. Remove from pan; cool on a wire rack. THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb, press an indentation in the center of each cookie. Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden. Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation. Cool completely, then remove cookies from cookie sheet. PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture. Pat the dough into an ungreased 9-by-9- by 2-inch baking pan. Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough. Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2 1/4-inch squares. Cut each square diagonally to make triangles. Cool in pan. Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract. Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency. Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiessennau Mel - Honey Cakes - Welsh Categories: Breads, Welsh Servings: 6 4 oz Honey 1 ts Cinnamon 4 oz Brown Sugar Egg 1/2 lb Flour 1/2 ts Bicarbonate Of Soda 4 oz Butter Or Margarine Caster Sugar A Little Milk Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Seporate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with cester sugar. Bake in a hot oven for 20 minutes at 400°F or 425°F. When ready sprinkle a little more sugar. Croeso Cymreig. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu "Pick-Me-Up" Cake Categories: Desserts, Cakes, Italian Servings: 8 2 Egg yolks 1/2 c Sugar 1 c Mascarpone cheese 1 pt Whipping cream - chilled 1 ts Vanilla CAKE: 1 Genoese - (genoese) cake, -sliced in 3 layers 1/4 c Sugar 3/4 c Espresso - or strong coffee 1 oz Rum 2 tb Cocoa powder This is very similar to the recipe in Andrea Appuzzo's book La Cucina di Andrea's. Number of Servings: 8 FILLING: 1. Whisk egg yolks and 1/4 cup sugar together. Whisk in the mascarpone cheese. 2. In a separate bowl, whip the cream, the rest of the sugar, and the vanilla until almost stiff - NO PEAKS 3. Fold the mascarpone cheese mixture into the whipped cream and continue to whip, until stiff. Set aside. 4. Make a fully-dissolved syrup with 1/4 cup sugar, 2 Tbsp water, espresso and rum. 5. Brush a layer of the sponge cake with espresso mixture. With a spatula, smooth about half-inch thick layer of the mascarpone cheese mixture on top. Brush the second cake layer with espresso, and place it espresso side down on the first layer. Brush the top with espresso. Spread on another half-inch of the mascarpone mixture. Repeat the procedure with the third layer of cake. Cover the top and sides of the cake with a thin layer of mascarpone filling. 6. With a sieve and a spoon, sprinkle the top of the cake with cocoa powder. Cover the sides of the cake with chocolate shavings. Refrigerate at least three hours. This cake does not hold up well when exposed to any heat, so keep it cool Serves eight. From La Cucina di Andrea's - by Chef Andrea Apuzzo 89-63780 Published by Cucina dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana 70002 Chef Andrea says, "This is a relatively new Italian dessert that is all the rage in Italy and New York. The original version was made with lady fingers, and was scooped out in the manner of an English trifle. We took a fresh approach to it by substituting sponge cake for the lady fingers. It is so light that you don't eat it -- you inhale it." Having enjoyed this wonderful creation, I can assure you that it also is calory free. (F.H.T) From Fred Towner MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu - Olive Garden Categories: Desserts, Cakes, Italian Servings: 6 1 10-12" Sponge Cake 3" Tall 3 oz Strong Black Coffee Or: Prepared Instant Espresso 3 oz Brandy, Rum Or Your Favorite -Liqueur 1 1/2 lb Cream Cheese Or: Mascarpone* 1 1/2 c Superfine Or Powdered Sugar Cocoa Powder, Unsweetened * Cream cheese or mascarpone should be at room temperature. Mascarpone is available at some Italian specialty food stores and some gourmet food stores. ~------------------------------------------------------------------------- Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse. Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process - sprinkle the coffee/liqueur blend and spread with the remaining cream cheese. Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving. From: The Olive Garden Italian Restaurant. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu - Balducci's in New York City Categories: Desserts, Italian Servings: 6 24 Ladyfingers, Toasted In A - 375 Degree Oven 15 Min. 2 c Espresso Coffee, Cooled 6 Eggs, Separated 6 tb Sugar 1 lb Mascarpone 2 tb Marsala Wine 2 tb Triple Sec 2 tb Brandy 2 tb Orange Extract 8 oz Bittersweet Chocolate, - Finely Chopped Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently. In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu - Le Latini's Categories: Desserts, Italian Servings: 14 1/2 c Double Strength Espresso 2 tb Cognac 1/4 c Amaretto 20 Savoyarde Biscuits 2 c Mascarpone Cheese 7 Eggs, separated 1/2 c Sugar 1 Bitter Chocolate Square 25 Italian Amaretto Biscuits Servings: 14 * The mascarpone cheese should be whipped until fluffy. Grate the bitter chocolate square. In a shallow bowl, mix together coffee, cognac and half of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar side up. Reserve leftover espresso mixture. A layer of coffee dipped biscuits should cover the bottom of dish. Beat egg whites until they hold peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar and continue beating until all of the sugar has been incorporated. Add the mascarpone cheese. Stir in grated chocolate and remainder of the amaretto. Gently fold in stiffly beaten egg whites. Spoon the mixture over the Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and place them on the cheese mixture. Serve chilled. Serves 14. Concocted by Le Latini (1130 Jeanne Mance) co-owner Moreno DeMarchi. From The Gazette, 91/05/08. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Parfaits Categories: Desserts, Italian Servings: 4 1 Egg whites; large 1 pn Cream of tartar 2/3 c Sugar 1/2 lb Mascarpone cheese 2 tb Dark rum 2 oz Bittersweet chocolate; fine -quality/chopped fine 1 c Butter cookies; crumbs or -pound cake crumbs 1 c Coffee; brewed/lukewarm MMMMM-----------------------------GARNISH---------------------------------- 2 oz Bittersweet chocolate; chop -fine Put the eggwhites in a bowl of an electric mixer and put the bowl in a second bowl of hot water and let the whites stand, stirring occasionally, for 15 minutes. Add the cream of tartar and salt and bet the whites until they just hold stiff peaks. While the whites are being beaten, in a saucepan combine the sugar and 1/4 cup of water. Bring the mixture to a boil, stirring to dissolve the sugar, and boil the syrup until it registers 240 deg. on a candy thermometer. Add the sugar syrup to the whites in a stream, slowly,while beating and beat the mixture until it is cool. Add the mascarpone, rum and chocolate and beat until well combined. Divide the cookie or cake crumbs among 4 stemmed glasses. Drizzle each portion with 2 tablespoons of the coffee and top the crumbs with half the mascarpone mixture. Layer the remaining cookie crumbs, coffee and mascarpone mixture in the same manner. Chill the parfaits, covered for a minimum of 2 hours, or overnight. Garnish: In a metal bowl, set over a pan of barely simmering water, melt the chocolate. Line a baking sheet with foil and spread the chocolate about 1/8" thick on the foil. Chill the chocolate triangles on the baking sheet until it is just set, but not hard, and with a pastry wheel, cut it into triangles. Chill the chocolate triangles on the baking sheet until they have hardened and peel the foil carefully from them. Garnish each parfait with a chocolate triangle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 8 6 Egg yolks 1/2 c Granulated sugar 2 tb Brandy or almond extract 1 1/3 c Extra strong coffee 1 lb Mascarpone or ricotta cheese 1 1/2 c Whipping Cream 24 Giant Italian Ladyfingers 4 oz Semisweet Chocolate chopped In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours. the amount of liquor in this recipe has been reduced. This recipe uses COOKED egg yolk Source: Canadian Living magazine posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 8 4 Jumbo egg yolks 1/2 c Sugar 1/2 c Milk 16 oz Ricotta or Mascarpone 2 oz Semisweet chocolate grated 2 c Whipping cream 2 tb Cocoa 1 c Cold espresso or very strong -coffee 1/4 c Light rum 22 Ladyfingers Cocoa Beat egg yolks and sugar in 2 quart saucepan on medium speed about 30 seconds or until well blended. Beat in milk. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; boil and stir 1 minute. Place plastic wrap or waxed paper directly onto milk mixture in saucepan. Refrigerate about 2 hours or until cold. Mix milk mixture, cheese and chocolate. Beat whipping cream and 2 Tbsp cocoa in chilled medium bowl until stiff. Mix espresso and rum. Dip half of the ladyfingers in espresso mixture (do not soak). Arrange in single layer in ungreased rectangular baking dish, 11 x 7 x 1 1/2. Spread half of the cheese mixture over the ladyfingers. Spread half of the whipped cream mixture over cheese mixture. Repeat with remaining ladyfingers, cheese mixture and whipped cream mixture. Sprinkle with cocoa. Cover and refrigerate at least 3 hours. Source: Betty Crocker's Italian Cooking Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Italian, Desserts Servings: 6 2/3 c Sugar 1/4 c Water 4 lg Egg yolks 1/2 ts Vanilla 9 oz Mascarpone 4 To 6 Tbsp dark rum, or to -taste 1 c Heavy cream 12 Biscotti di savoiardi -(Italian ladyfingers) 1/3 c Espresso coffee 3 oz Dark sweet chocolate, grated In this recipe hot sugar syrup is mixed into the egg yolks. In a small saucepan, combine the sugar and water and bring to a boil, stirring, over medium heat. Continue to boil, brushing down the sides of the pan with a brush dipped in cold water, until it reaches the soft- ball stage, or a candy thermometer registers 240 deg.F. In a bowl, using an electric mixer, beat the yolks until they are combined, then add the sugar syrup in a stream. Beat until cool. Beat in the vanilla. In a bowl, whisk the mascarpone and rum until smooth. In another bowl, beat the heavy cream until it holds soft peaks. Combine the egg mixture with the mascarpone. Fold in the heavy cream. Line a 6-cup serving dish with the biscotti and drizzle the espresso over them. Spoon in the mascarpone mixture, smoothing the top, and chill, covered with plastic wrap, for at least 3 hours or overnight. Before serving, sprinkle the top with the grated chocolate. Source: The Best of Italy A Cookbook/Evie Righter Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 6 2 pk Savoiardi Lady Fingers 2 lb Mascarpone Italian Cream -cheese 10 Eggs, separated 10 tb Sugar 1 c Vermouth 2 c Exresso coffee, room temp 2 tb Powdered semi-sweet cocoa Beat egg yolks and sugar together, add cream cheese and blend well. Beat egg whites until peaks form, then fold into cheese mixture. In oblong baking dish, place a thin layer of cheese mixture. Mix coffee and vermouth, dip lady fingers in mixture and layer the bottom of the pan. Add a layer of cheese and sprinkle with cocoa. Continue with another layer, finishing with cocoa. Refrigerate 2 hours before serving MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 10 1 Pan di Spagna baked and - cooled MMMMM--------------------------ESPRESSO SYRUP------------------------------- 1/4 c Water 1/3 c Sugar 1/2 c Very strong brewed espresso 1/4 c Italian brandy MMMMM-----------------------------FILLING---------------------------------- 3 Egg yolks 1/3 c Sugar 1/3 c Sweet Marsala 1/2 lb Mascarpone, room temperature 1 c Heavy cream MMMMM----------------------------FINISHING--------------------------------- 1 c Heavy cream 2 tb Sugar Cinnamon Coffee grounds FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a boil. Cool and stir in the coffee and brandy. FOR THE FILLING: Whisk the yolks in the bowl of an electric mixer and whisk in the sugar and Marsala. Whisk over a pan of simmering water until thickened. Remove and beat by machine until cold. Smash the Mascarpone smooth in a bowl with a rubber spatula. Fold in the filling. Whip the cream and fold it in. Cut the Pan di Spagna into thin, vertical slices. Place a layer of the slices in the bottom of a gratin dish and soak with the syrup, using a brush. Spread with half the filling. Repeat with the Pan di Spagna, syrup and filling. Place a last layer of Pan di Spagna on the top and soak with the remaining syrup. Whip the cream with the sugar and spread it on the surface of the dessert. Decorate with the cinnamon and coffee grounds. Refrigerate several hours before serving. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 8 1 lb Mascarpone cheese 1/4 c Granulated sugar 3 cl Rum 31 Biscotti all'uovo * 1 c Freshly brewed espresso MMMMM----------------------------ZABAGLIONE--------------------------------- 4 Egg yolks 1/4 c Superfine sugar 3/8 c Marsala MMMMM----------------------------TO FINISH--------------------------------- 2 tb Unsweetened cocoa powder Strawberries for garnish *Note: If biscotti all'uovo are unattainable, champagne biscuits may be substituted. In a food processor, blend the mascarpone (or substitute 1/2 ricotta cheese and 1/2 cream cheese), the granulated sugar and the rum until smooth. On a serving plate, arrange 7 biscuits, flat side up, side by side. Moisten lightly with 1/3 cup of the espresso. Spread one-third of the cheese mixture over the biscuits. Repeat 2 more times, finishing with the cheese. Halve the 10 remaining biscuits crosswise and make a fence arond the layered cheese. Pour the Zabaglione (see recipe directions below) over the top layer of the dessert. Sprinkle the cocoa over the top. Decorate with strawberries. Zabaglione: Whisk the yolks and the superfine sugar together in the top of a double boiler until pale yellow and fluffy. Place over hot but not boiling water. Beat, adding the Marsala 1 tablespoon at a time, until the mixture is hot and thickened to the consistency of a light, fluffy batter. Immediately remove from the heat and beat for 3 minutes longer. Pour over the Tira Mi Su or serve as is, spooned atop fresh berries. Recipe by Margaret Romagnoli in "Great Desserts", American Express Publishing Corporation, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Cakes, Desserts, Italian Servings: 8 MMMMM-----------------------------FILLING---------------------------------- 2 Egg yolks 1/2 c Sugar 1 c Mascarpone cheese 1 pt Whipping cream - chilled 1 ts Vanilla 1 Genoise - (genoise) cake, -sliced in 3 layers 1/4 c Sugar 3/4 c Espresso - or strong coffee 1 oz Rum 2 tb Cocoa powder DIRECTIONS 1. Whisk egg yolks and 1/4 cup sugar together. Whisk in the mascarpone cheese. 2. In a separate bowl, whip the cream, the rest of the sugar, and the vanilla until almost stiff - NO PEAKS 3. Fold the mascarpone cheese mixture into the whipped cream and continue to whip, until stiff. Set aside. 4. Make a fully-dissolved syrup with 1/4 cup sugar, 2 Tbsp water, espresso and rum. 5. Brush a layer of the sponge cake with espresso mixture. With a spatula, smooth about half-inch thick layer of the mascarpone cheese mixture on top. Brush the second cake layer with espresso, and place it espresso side down on the first layer. Brush the top with espresso. Spread on another half-inch of the mascarpone mixture. Repeat the procedure with the third layer of cake. Cover the top and sides of the cake with a thin layer of mascarpone filling. 6. With a sieve and a spoon, sprinkle the top of the cake with cocoa powder. Cover the sides of the cake with chocolate shavings. Refrigerate at least three hours. This cake does not hold up well when exposed to any heat, so keep it cool Serves eight. From La Cucina di Andrea's - by Chef Andrea Apuzzo 89-63780 Published by Cucina dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana 70002 Chef Andrea says, "This is a relatively new Italian dessert that is all the rage in Italy and New York. The original version was made with lady fingers, and was scooped out in the manner of an English trifle. We took a fresh approach to it by substituting sponge cake for the lady fingers. It is so light that you don't eat it -- you inhale it." Having enjoyed this wonderful creation, I can assure you that it also is calory free. (F.H.T) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 6 5 Egg yolks, extra large 1/2 c Sugar 1/2 lb Cream cheese, room -temperature 1/2 c White rum 10 oz Sour cream 5 oz Creme fraiche 2 Egg whites, extra large 3/4 c Very strong espresso * 6 oz Ladyfingers Cocoa, unsweetened, for -topping Creme Fraiche 2 Parts heavy cream 1 Part sour cream * To make triple strength expresso, pack coffee grounds in the filter of a top of the stove espresso coffee pot. Coffee should be ground just a little coarser than Turkish. Fill the bottom part of coffee pot to about 1/2" below the valve with water. Allow only half of the water to come up very slowly, using low heat. Coffee should be very, very dark and very, very concentrated. Beat the egg yolks and sugar until light. Add the cream cheese and beat until almost smooth- there will be a few very small lumps. Beat in 5 Tbsp rum. Fold in the sour cream and creme fraiche. Beat the egg whites until they form stiff peaks and very gently fold them into the mixture. Refrigerate at least 2 hours. Mix the coffee with the remaining rum. Take a dish, where the ladyfingers can be fitted in two layers. Cover the bottom of it with a layer of ladyfingers, then sprinkle with half of the coffee. Gently fold through the chilled cheese mixture, then spoon half of it onto the ladyfingers layer. Cover with the remaining ladyfingers, sprinkle with the remaining coffee, and top with the remaining cheese mixture. Sift some cocoa powder on the top. Refrigerate a few hours before serving. (It is quite good served immediately, but standing improves the consistency.) "A combination of cream cheese, sour cream, and creme fraiche is an excellent substitute for mascarpone, the cheese used in Italy for this dessert. Mascarpone is seldom available, often not very fresh, and always very expensive." (My notes: I found Mascarpone at a deli/import shop for $10.00 for a 500 g container- slightly over a pound.) Source: Mimmetta LoMonte's Classic Sicilian Cooking ISBN# 0-671-67757-8 Creme Fraiche: Mix cream and sour cream. Let thicken at room temperature (5 to 6 hours), and refrigerate (keeps 10 days). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 6 1 c Heavy cream 3 tb Sugar 1 1/2 c Ricotta cheese 1 c Sugar 1 c Sour cream 1/4 c Dark rum Ladyfingers 1 1/2 c Strong coffee The authentic tiramisu (pick me up) calls for marscapone cheese, which is relatively hard to get and expensive. I have found the following substitute works well. Be sure you use firm or stale lady fingers so it doesn't get mushy. Unsweetened cocoa for garnish, sifted. Beat heavy cream with sugar until stiff. Set aside. Using same beater, beat together ricotta, sugar and sour cream. Gently fold cream and cheese mixes together; add rum. Line an 8 x l3 inch baking dish with lady fingers that have been soaked with the coffee. Pour cream mix over the cake and let sit at least 4 hours or overnight. When set, top with unsweetened cocoa. This is from the Sacred Heart Church of Georgetown CT. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 2 6 Egg yolks 1 1/4 c Sugar 1 1/4 c Mascarpone cheese 1 3/4 c Whipping cream 3/4 c Water 2 ts Instant coffee granules 1 1/2 tb Brandy 6 oz Ladyfingers Garnishes: Piped whipped cream Grated unsweetened - chocolate Combine eggs and sugar in top of double boiler; beat at medium speed of an electric mixer until thick and lemon colored. Bring water to a boil; reduce heat to low, and cook 8-10 minutes, stirring constantly. Remove from heat. Add mascarpone, and beat until smooth. Beat whipping cream in a medium bowl until soft peaks form; fold into chees mixture. Combine water*, coffee granules, and brandy; brush on cut side of lady f fingers. Line sides and bottom of a triffle bowl or 3-quart souffle dish with 36 lady fingers; pour in half of filling. Layer remaining ladyfingers on top. Garnish if desired; cover and chill 8 hours. Yeild: 10-12 servings MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 2 6 Eggs, separated 1 1/4 c Granulated sugar 1 1/2 c Mascarpone cheese substitute 24 Lady fingers, split - Lengthwise 3/4 c Hot water 2 ts Instant coffee granules 1/4 c + 2 T. brandy 1 2/3 c Whipping cream, whipped 4 oz Bittersweet chocolate, - Coarsely grated 3 tb Cocoa powder Garnish: Extra whipping cream Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently over lady fingers. Set aside. Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes. Let cool a little. Stir constantly while cooking. Carefully mix zabliogne with mascarpone cheese. It will appear to be quite liquid. Whip the egg whites until very stiff and fold into zabliogne/mascarpone mixture. Pour 1/2 zabliogne mixture over the lady fingers, which have been soaking up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer. Pour remaining coffee mixture carefully over these lady fingers. Then repeat layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night. When ready to serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired. Yield 10-12 servings, depending on the size you cut them. It is quite rich so you might consider smaller sized pieces. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala. MASCARPONE CHEESE SUBSTITUTE Mascarpone cheese is sold in Italian delis, cheese shops and speciality food markets. It is somewhat difficult to find and very expensive (i.e. from $9.95 per pound). From January 1991 Southern Living Magazine comes this substitute for mascarpone. 16 oz. cream cheese (2 8 oz. packages) 1/3 cup sour cream 2 ounces (1/4 cup) whipping cream Blend three ingredients well, until it becomes somewhat light and fluffy. This will make the equivalent of about 2 1/2 cups of cheese. Substitute in equal amounts - 1 cup substitute for 1 cup mascarpone. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 6 3 Egg yolks 3 tb Superfine sugar 1 1/3 c Marsala or brandy 1/4 c Very strong espresso coffee 8 oz Mascarpone cheese, room - Temperature 1/2 c Cream 1 Egg white 4 oz Ladyfingers Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nineteenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu. Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool. Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg white into the zabaglione. Dip the lady fingers into the remaining liquor and arrange in a single layer in the bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the zabaglione and half the cream. Repeat the layers, finishing with the cream. Refrigerate for several hours before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 8 8 oz Semisweet Chocolate 1 c Sugar 4 Egg yolk 1 1/2 ts Vanilla 8 oz Cream cheese, Softened 1 3/4 c Whipping cream, Chilled 1 tb Espresso powder, Instant Dissolved In: 1 1/4 c Hot Water 12 oz Pound cake Cut cream cheese into pieces. Cool the espresso & water mixture. Cut the pound cake into 3 1/2 x 1 x 1/2 inch strips. Finely chop chocolate in processor. Set aside. Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.) Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10 cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Tiramisu means "pick-me-up" in Italian. Source: Bon Appetit MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 2 5 Eggs 2 Egg yolks 6 1/2 oz Sugar 1 ts Vanilla 6 1/2 oz Cake flour 1/4 ts Cornstarch 1 pn Salt Preheat oven to 350 degrees. 1. Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix in. 2. Sift together the cake flour, cornstarch and salt. fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended. 3. Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into a preheated 350 degree oven. Bake until tops are springy to the touch, about 45-50 minutes. 4. Remove the cakes from the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops of the cakes. For tirami su or other layer cakes, divide each cake into three uniform layers with a serrated knive. Makes two cakes. Suggested wine: Passito del Santo Chef Andrea says in his book, "We bake all our own cakes an Andrea's, and this is the one we probably bake most often. It is the basis for our own tirami su, our strawberry cake, and a few others." From La Cucina di Andrea's cookbook by Andrea Apuzzo. 89-63780 Published by dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana, 70002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 6 3 Egg yolks 1 1/4 c Sugar 16 oz Mascarpone (an Italian cream -cheese) 1 qt Heavy whipping cream 1 ts Vanilla 10 oz Rum (or to taste) 1/2 c Semisweet chocolate pieces 54 Ladyfingers (Italian type) 3 c Cooled espresso 1/4 c Cocoa powder 1/2 c Chocolate shavings This recipe comes from Spectrum Foods and Spiedini, Walnut Creek, CA, chef Guiseppe Ferrara. The restaurant estimates that this recipe will serve six, but in practice, it will more likey serve twice that many. For best results, make in the morning, chill in the refrigerator and serve that evening. Blend yolks and sugar with mixer on low speed; incorporate mascarpone until smooth. Continue mixing at low speed. Then add whipping cream and vailla, then rum until completely mixed. Increase speed slightly and continue mixing until firm peaks appear. Fold choclate pieces into mixture. Soak ladyfingers in espresso for 2-3 seconds (until cookies are soaked half way). Line a 9x9x4-inch pan with 6-18 soaked ladyfingers. Cover with about 1/2 inch of mascarpone mixture. Layer two more ladyfinger-mascarpone layers to height of pan. Smooth top of surface with spatula. Sprinkle with cocoa. Top with chocolate shavings. Serve plain or on a pool of chocolate sauce, with espresso or grappa. NOTE: this recipe includes uncooked egg yolks. Because of concerns about salmonella contamination in eggs, the geovernment and the egg industry recommend against serving raw or lightly cooked eggs to the very young, the very old, expectant mothers and ill or otherwise immuno-compromised patients. [ Spectrum Foods and Spiedini restaurant MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 6 24 Ladyfingers, split -lengthwise 3/4 c Espresso coffee, cooled 6 Eggs, separated 6 tb Sugar 14 oz Mascarpone cheese 2 tb Brandy 8 oz Bittersweet chocolate, Chopped or coarsely grated 1. Heat oven to 375 degrees. Arrange ladyfingers on a baking sheet and bake until toasted golden, 5 to 10 minutes. 2. Arrange half the ladyfingers in a 2 or 2 1/2 inch deep oval or rectangular serving dish. Brush lightly with espresso. 3. In a large mixing bowl, beat egg whites at high speed with electric mixer until they are stiff. Set aside. In a small mixing bowl, beat egg yolks and sugar at medium speed with electric mixer until thick and lemon colored. Add mascarpone and brandy. Stir gently. 4. Gently fold egg whites into the mascarpone mixture. Spread half the mixture on the ladyfingers in the serving dish, then sprinkle with half the chocolate. Repeat layers of lady-fingers, mascarpone mixture and chocolate. Cover with foil. Refrigerate for at least an hour. Note: Mascarpone is sold in Italian delis, cheese shops and specialty food markets. Use the standard 1-inch variety ladyfingers (I assume this means thickness) This recipe was printed in the Chicago Tribune and originated in "Great Italian Cooking" by Valerie A. Dominioni. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tiramisu Categories: Desserts, Italian Servings: 6 2 pk Lady fingers 3 Shots Tia Maria or Kahlua 3 tb Sugar 3 tb Advocaat liquer 1 c Strong coffee 4 Eggs, separated 2 8 0z. pk. cream cheese Soak Lady fingers in coffee and Tia Maria or Kahlua. Mix egg yolks and sugar; B Layer as follows in a spring form pan: 1 layer lady fingers 1/2 cream cheese mixture 1 layer lady fingers 1/2 cream cheese mixture sprinkle with cocoa Refrigerate at least 3 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Toasted Pita Chips Categories: Appetizers, Diabetic, Vegetarian, Middle east Servings: 6 6 Pita Bread Pockets 1 ts Garlic Powder (optional) These are great with dips, soups and in lunches. For more fiber, use whole wheat pita bread. Preheat oven to 325 F. Split each pita pocket in half. Cut each half into 6 triangles with a sharp knife. Arrange in single layers on cookie sheets. Sprinkle lightly with garlic powder, if desired. Bake for 8 minutes or until chips are lightly browned and very crisp. Store in an airtight container until ready to serve. Yield: 8 cups or 64 chips One Serving = 1 cup or 8 chips Calories: 96 Protein: 3 g Fat: < 1 g Carbohydrate: 19 g Fiber: 0.5 g Cholesterol: 0 mg Sodium: 161 mg Potassium: 34 mg Exchange: 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: Tofu Meatloaf Categories: Tofu, Vegetarian, Italian, Sandwiches Servings: 6 1 lg Onion, sliced or chopped 1 Half Green Pepper, sliced 2 c Chopped mushrooms [or less -to taste] 1 Clove Garlic, minced 1/2 c Olive Oil [for sautee-ing -the above] 2 c Newman's Own Italian -Dressing 1 pk Vegetarian Hamburger, Tofu -Crumbles 4 c Bread crumbs [I use whatever -I have Left -- wheat, Italian -- The more kinds, the Better] 2 cn Italian Tomato Paste 2 c Mozzarella Cheese, shredded 1/2 c Parmesan cheese 1 Egg, room temperature Pepper Oregano Salt [Also Meat-less Loaf, Vegetarian MeatLoaf] Created by James E. True This is a good hodgepodge of ingredients, and is quite tasty. Really good on Sandwiches! Saute the chopped onion, garlic and olive oil in a saute skillet (at least 8"), until glassy. Add the Green pepper, mushroom and HALF the Newman's Dressing, reduce heat and continue to saute until peppers are cooked (no longer crunchy). Add seasoning to personal preference. Preheat oven to 425*. Meanwhile in a large bowl, combine the bread crumbs (I usually just take stale bread and tear it up into small pieces), one can of the tomato paste, cheeses and Tofu. Beat the egg separately, and add to Tofu-Bread mixture. Combine until bread is thoroughly saturated. Add sauteed vegetables and remaining Newman's Dressing. The Meatloaf mixture should be cohesive enough to form into a loaf, but not soggy. If the mixture is too soggy, add more bread. If the mixture is too crumbly, add more dressing, or tomato paste. Tofu has a tendency to separate, so the more bread and cheeses, the better. Spray a loaf pan with a non-stick cooking spray, and spoon tofu mixture into pan, spreading to an even level. Spoon remaining can of Tomato paste over tofu mixture, and spread evenly over the top. Bake in 425 * oven 15-25 minutes, or until juices bubble up around the edges. Delicious as an entree, even better sliced on sandwiches. Refrigerate covered, or loaf can be frozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomatensalat (Tomato Salad) Categories: German, Vegetables, Salads Servings: 4 5 md Tomatoes, chopped 1 tb Sugar 1 ts Salt 1 ts Basil; dried 1/4 ts Thyme; dried 1/4 ts Pepper; freshly ground 1/2 c Vegetable oil 6 tb Vinegar 1 tb Worcestershire sauce 1 Onion; large, diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomates Yemistes (Stuffed Tomatoes) Categories: Greek, Vegetables Servings: 6 Karen Mintzias 12 md Ripe tomatoes Sugar Salt Freshly ground pepper 1 lg Onion; chopped 1/4 c Pine nuts (optional) 1 1/2 c Short grain rice 1/2 c Currants 1 1/2 c Hot water 2 tb Chopped parsley 2 tb Chopped mint Water or dry white wine Serves: 6 Cooking time: 45 minutes Oven temperature: 180 C (350 F) Slice tops from tomatoes and reserve. Scoop pulp and sprinkle cavities with a little sugar. Keep aside. Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and simmer until soft. Press through a sieve and reserve pulp. Gently fry onion in half of the oil until transparent. Add pine nuts (if used) and cook for further 5 minutes. Stir in rice, currants, hot water, parsley, mint and season to taste. Bring to the boil, cover and simmer gently for 10 minutes until liquid is absorbed. Fill tomatoes, allowing room for rice to swell. Replace tops and stand in an oven dish. Pour pureed tomato pulp and equal quantity of water or white wine into dish. Spoon remaining oil over tomatoes and cook, uncovered, in a moderate oven for 30 minutes. Serve hot or cold. Note: This makes a pleasant luncheon dish or an attractive accompaniament to main meals. 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: Tomato and Apple Soup - Cawl Tomato Ac Afal Categories: Soups, Welsh Servings: 1 450 g Tomatoes 225 g Onions 450 g Cooking apples 600 ml Chicken stock Salt and Pepper Chives for garnish Cream Place the tomatoes in boiling water for 2-3 minutes then in cold water. The skins will peel off easily. Cut up the tomatoes. Peel and cut up the onions and apples. Place the tomatoes, onions and apples with the stock in a saucepan. season. Bring to the boil and simmer for 20 minutes until the onions are soft. Puree the mixtureand then sieve to remove the tomato pips. The soup should be completely smooth. serve hot garnished with chives and cream or chilled. From: Country Cooking - Recipes from Wales by Sian Llewellyn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato and Pepper Relish with Moroccan Lemons Categories: Moroccan, Condiments Servings: 8 2 Small green bell peppers 1 cn Tomatoes (28 oz) 1 Garlic clove,pressed/minced 2 tb Olive oil 3/4 ts Ground cumin 1/4 ts Paprika 1/4 ts Pepper 3 Moroccan preserved lemons* * - quarters, chopped ========================================================================== Place bell peppers in a 9-10"-wide pan; broil 4" from heat, turning as needed, until charred on all sides, 15-20 minutes. Cool. Remove peel, stems, and seeds. Chop peppers. Drain tomatoes, reserving juice for another use. Coarsely chop tomatoes; drain well. In a bowl, mix bell peppers, tomatoes, garlic, oil, cumin, paprika, and pepper. Add preserved lemon to taste. Serve, or cover and chill up to a day. Makes about 2 1/2 cups relish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Bruschetta Categories: Appetizers, Italian Servings: 8 1 Loaf Italian bread - halved lengthwise then - cut crosswise diagonally, - into 1-in slices 1 Garlic clove; minced 2 tb Olive oil 2 lg Tomatoes - peeled, seeded and chopped 1/4 ts Salt 1/4 ts Pepper 1/2 c Chopped fresh basil TOAST THE BREAD under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Salad Categories: Salads, German Servings: 4 5 md Tomatoes, Chopped 1 tb Sugar 1 ts Salt 1 ts Basil, Dried 1/4 ts Thyme, Dried 1/4 ts Pepper, Freshly Ground 1/2 c Vegetable Oil 6 tb Vinegar 1 tb Worcestershire Sauce 1 lg Onion, Diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Sauce with Ground Beef Categories: Sauces, Italian Servings: 6 2 tb Olive oil 1 Garlic clove minced 1 Can Italian Tomatoes 28oz 1 Can Tomato Paste 6 oz 1 Salt to taste 1/2 ts Dried Oregano 1 Whole Bay Leaf 1 c Chopped onion 1 lb Ground beef 1 Can Tomato sauce 15 oz 2 tb Chopped Italian parsley 1 ts Dried Basil 1/4 ts Black pepper Heat oil in a large heavy saucepan; add onion; saute over low heat, stirring, until tender and golden, about 5 min. Add the garlic; saute 1 min. Meanwhile, brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add to the onion mixture. Add the tomatoes, tomato sauce, 1 tomato sauce can filled with water, the tomato paste, parsley, 1 tsp salt, the basil, oregano, pepper, and bay leaf. Heat over medium-low heat to simmering. Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavorful, about 1 hour and 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Sauce Categories: Italian, Sauces Servings: 1 1/2 c Onion, chopped 1 tb Oil 1/2 ts Italian seasoning 1/4 ts Salt 1 Garlic clove, minced 3 Tomato 1/2 ts Sugar Pepper, dash Cook onion and garlic in oil until soft. Add remaining ingredients and simmer until blended. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Sauce - Tomates Salcasi Categories: Sauces, Turkish Servings: 1 5 Tomatoes, med. ripe or 1 can 3 tb Olive oil 1 tb Sugar 1 Cl Garlic, crushed 1 Bay leaf Salt, to taste Pepper, to taste 2 c Water 2 tb Vinegar Place tomatoes in saucepan with oil, sugar, garlic, bay leaf, salt and pepper. Add 1 cup water and cook over medium heat, uncovered, stirring and mashing tomatoes occaisonally. Cook until tomatoes are soft, about 1 hour. Add another cup of water and continue to cook, stirring occaisonally, 30 to 40 minutes. Add vinegar. Stir and remove from heat. Use cold on fried eggplant, boiled green beans, boiled pinto beans and white kidney beans. Makes 1 cup sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Tart Nicoise Categories: Cheese, Greek Servings: 8 1/3 CORNMEAL PASTRY dough 1 Egg white, lightly beaten 2 Medium-size tomatoes 2 Eggs 1 c Part-skim milk ricotta -cheese 1 c Shredded mozzarella cheese 6 tb Grated Parmesan cheese, -divided 3 tb Chopped fresh oregano (Or 1 -Tbl dried), divided 1/8 ts Ground balck pepper 1 Jar marinated artichokes (6 -ounces), drained and Halved lengthwise 8 Nicoise or Gaeta olives, -pitted Preheat oven to 400 F. On lightly floured surface, roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick botttom with tines of fork. Lane pastry shell with aluminum foil; fill with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. Reduce oven temperature to 350 F. Thinly slice 1 tomato; arrange over bottom of pastry shell; set aside. In a medium bowl, beat eggs; blend in ricotta, mozzarella, 4 tablespoons of the Parmesan, and 2 tablespoons of the fresh oregano (or 2 teaspoons of the dried). Spread over tomato slices. Cut remaining tomato into 12 wedges. Arrange on top of cheese layer with artichoke halves and olives. Sprinkle with remaining oregano and Parmesan. Bake 40 minutes or until cheese layer is set. Cool on wire rack 10 minutes before removing outer ring. Serve warm. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato-Mozzarella Sandwiches Categories: Snacks, Italian, Cheese Servings: 6 2 lb Pizza dough; thawed 2 tb Extra-virgin olive oil 2 lg Cloves garlic; minced 1/2 ts Rosemary; crushed 1/4 ts Crushed red-pepper flakes 1/4 ts Freshly ground pepper 1/4 c Prepared pesto sauce 1/2 lb Mozzarella cheese; sliced 2 Tomatoes; thinly sliced 1. Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk. In pan, heat oil and garlic over low heat 2 mintues. Add seasonings. 2. Preheat oven to 400F. With floured fingers, poke about 16 holes in dough; brush with oil. Bake 25 minutes or until browned. Remove to wire rack to cool. 3. Cut bread into sixths; halve horizontally. Brush with pesto; place cheese and tomato on bottoms and over with tops. From: McCalls Setember 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-05-93 (21:05) Number: 2613 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52) Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Topfenkuchen Categories: Cakes, German Servings: 1 2 1/2 c Flour; sift on pastry board 1/2 c Sugar 2 Egg yolks 1 c Butter; softened 2 ts Lemon rind; grated 1 1/2 c Cottage cheese; sieved 4 Egg yolks 2 ts Lemon rind; grated 1/2 c Sugar 2 tb Flour 4 Egg whites 1/2 c Raisins 1/2 c Almonds; slivered/blanched Make a well in the center of the flour and put into it the next four ingredients. Quickly work these ingredients into the flour to make a smooth dough, adding a bit more flour if needed, to facilitate handling. On a floured board, roll out the dough into a 11X17" rectangle. Line a baking sheet with the dough and bake it in a moderate oven (350 degrees F>), for about 15 minutes, or until it is about half done. Let it cool. Add the 4 egg yolks and lemon rind to the cottage cheese. Beat the egg whites until very stiff, gradually adding the sugar, beginning when they have slightly stiffened. Fold the beaten egg whites into the cheese and spread the cooled pastry shell with the cheese filling. Sprinkle the cake with the raisins and almonds. Bake in a very slow oven (250 degrees F.) about 45 minutes. Let cool and cut into large squares. Source: Gourmet's Old Vienna Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Topig (Lenten Chick Pea Kofta) Categories: Armenian, Vegetarian Servings: 8 Karen Mintzias 2 c Chick peas 6 c -Cold water 2 sm Potatoes; boiled in jackets 1 1/2 ts Salt Freshly ground white pepper MMMMM-----------------------------FILLING---------------------------------- 3 lg Onions; halved & sliced 2 tb -Water 1/4 ts Ground allspice 1/2 ts Ground cumin 1/3 c Pine nuts 1/3 c Currants 3/4 c Tahina Salt Freshly ground black pepper MMMMM-----------------------TO FINISH AND SERVE---------------------------- -Boiling, salted water Olive oil Ground cinnamon or paprika Lemon wedges Parsley sprigs Serves: 8-12 Cooking time: 35 minutes Soak chick peas in the cold water for 24 hours, in a cool place if weather is warm. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. (Dang, why not just leave the skins ON, this sounds like too much trouble! -KM) Drain well. Pass the skinned chick peas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste (NOW you're talking! -KM) Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chick peas, add salt and a good grinding of white pepper. Blend thoroughly and keep aside. Put sliced onions in a pan with the water, cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates. Turn into a bowl and cool. Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahina, and salt and pepper to taste. Take 4 pieces of unbleached calico or similar cloth, each about 50 cm (20 inches) square and scald in boiling water. Cool a little, then wring out well. Open out a square of cloth on work surface and put a quarter of the chick pea paste in the centre. Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the centre, spreading it a little. Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion. Smooth joins to seal well. Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way. Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or until topigs float and feel firm to the touch. Lift out immediately and place on a tray, draining off water in tray. Untie and invert topigs onto platter. Leave until cool. When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, then slice in thick pieces. Olive oil and lemon juice are added to individual taste. NOTE: Ready-skinned chick peas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut coloured. Source: The Complete Middle East Cookbook, by Tess Mallos Typos and smart remarks by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Torta Di Nocciole Con Panna Categories: Cakes, Desserts, Italian Servings: 8 1/2 c Shelled hazelnuts 2 Eggs 6 tb Sugar 1 tb Flour 1 1/4 ts Baking powder 1 pn Salt 1 c Whipping cream PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread hazelnuts on a cookie sheet and toast in oven for 5 minutes. Remove them and reduce oven to 350F. Grind nuts in a blender or food processor to a fine meal. Beat eggs and sugar together until pale yellow and creamy. Mix in flour, baking powder, salt and ground nuts. Transfer batter to prepared pan and bake 20-to-25 minutes, until edges of the cake begin to pull away from the pan. Cool on a rack and transfer to a plate. Just before serving, whip cream to soft peaks and spread it over top of cake. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortellini with Peas and Prosciutto Categories: Pasta, Italian Servings: 4 15 oz Tortellini, Cheese 1 1/2 c Whipping Cream pn Nutmeg, Freshly Grated 6 tb Parmesan, Freshly Grated 3/4 c Peas, Frozen Tiny Thawed 1 1/2 oz Prosciutto, Fat Trimmed * Salt And Pepper To Taste * Trim fat and cut into thin slices. ~------------------------------------------------------------------------- Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortellini with Garden Vegetables Categories: Pasta, Vegetables, Italian Servings: 2 8 oz Tortellini or Penne 1/2 c Fresh or Frozen Peas 2 tb Olive Oil 2 tb Parmesan Cheese; grated 1 md Carrot * 1 tb Fresh Basil or Parsley *** 1 md Zucchini; sliced thin Fresh Ground Pepper To taste Ripe Tomato ** * Peeled and thinly sliced ** Cored, peeled and chopped *** Minced OR use 1/2 tsp each. In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain pasta. Meanwhile in a 12" skillet heat oil over low heat for one min. Add the carrot and zucchini and gently saute for 5 mins stirring occasionally. Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid and remaining ingredients. Toss to combine and heat through about one min. Serve with additional Parmesan cheese on the side. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortellini with Cream Categories: Pasta, Italian Servings: 6 4 tb Butter 1 c Heavy cream 48 Tortellini 1 c Freshly grated Parmesan Freshly ground black pepper MELT THE BUTTER in a medium-size saucepan; add the heavy cream and heat through. Cook the tortellini in boiling salted water, then drain them and place them in a heated serving bowl. Pour the cream-butter mixture over them and toss thoroughly so that some of the cream is absorbed. Add 1/2 cup grated Parmesan cheese and a generous quantity of pepper, and toss again. Pass additional cheese at table. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortellini Pesto Salad Categories: Salads, Pasta, Sauces, Italian Servings: 4 1 c Mayonnaise 2 c Tortellini, cooked 1/4 c Parmesan cheese 1 c Julienne zucchini 1/4 c Chopped parsley 1 c Julienne carrots 2 Minced garlic cloves 1 c Cherry tomato halves 1 1/2 ts Crushed basil leaves 1/2 c Chopped walnuts 2 tb Milk Combine first six ingredients. Add remaining ingredients except walnuts. Chill. Add walnuts before serving. Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortellini Alla Panna Categories: Pasta, Italian Servings: 6 1 c Of cream (heavy or light) Tortellini alla panna Tortellini alla panna is a basic of Northern and Central Italian cuisine. Tortellini (usually with a cured ham filling, but spinach or other fillings can go well too. Just don't use those dry tortellini packets you find on the shelf; choose fresh tortellini, or those you find in the refrigerated section of the store) Grated parmesan (enough to make cream thick) Salt Ham, cubed Butter or Margarine While you cook the tortellini, mix cream, Parmesan, and salt. Set aside. When they are almost cooked, melt a little butter or margarine in a small pan and saute the cubed ham until slighly red, stirring to keep it from sticking. When tortellini are ready, drain, and mix with cream mixture. Pour the contents of the ham pan over the tortellini, and mix. If desired, add some pepper. NOTES: 1. Add some salt to the water you use to cook the tortellini in. 2. Freshly grated Parmesan would be preferred. 3. Some people like to add some cooked green peas 4. The ratio of cream mixture, ham, and tortellini is up to the cook: some like lots of sauce, some just a little... This recipe is used also for tortelloni and ravioli... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortellini W/peas and Prosciutto Categories: Italian, Cheese Servings: 4 15 oz Tortellini (cheese) 1 1/2 c Whipping cream 1 pn Nutmeg 6 tb Grated parmesan 3/4 c Peas * 1 1/2 oz Prosciutto (cut) * Frozen tiny, thawed and drained. Cook tortellini in a large pot of boiling water until barely tender, stirring occasionally. Drain. Meanwhile bring cream to boil in large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, parmesan, peas & prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally. About 4 minutes. Season with salt and pepper. /\/\ara kent MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortellini Soup Categories: Soups, Italian, Pasta Servings: 8 1 tb Olive oil 1/4 c Onion, finely chopped 1 c Mushrooms, sliced 1 ea Garlic clove,minced 14 1/2 oz Can chicken broth 2 c Water 9 oz Fresh cheese tortellini 1 c Peas, frozen 2 tb Parsley, snipped In a large saucepan or Dutch oven heat oil. Add onion, mushrooms and garlic. Cook, stirring occasionally, until onion is tender. Add chicken broth and water. Bring to a boil. Add tortellini and peas. Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Stir in parsley. Makes 8 servings. Tops Grocery Store Advertising booklet. November 12, 1991 "Christmas Dinner Italian-Style" Posted by Jean Cody. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortoni Categories: Desserts, Italian Servings: 4 4 Servings 1/3 c Ice water 1/3 c Nonfat dry milk Sweetener equivalent to 6 -teaspoons sugar 1/2 ts Almond extract 1/2 ts Vanilla butternut flavor 1/4 oz Graham cracker crumbs (1 - 2 1/2 inch square, crushed) Place ice water and dry milk in a deep bowl. Beat on medium speed of an electric mixer for 2 minutes. Increase speed to high and continue to beat for 2 more minutes. Add sweetener. Beat 2 minutes on high speed, or until mixture is thick and forms soft peaks. Add extracts, beating until blended. Divide mixture evenly into 4 custard cups. Sprinkle with crumbs. Place in freezer until set, about 1 hour. To serve, let Tortoni sit at room temperature for about 3 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tourta Athineiki (Orange-walnut Cake, Athens Style) Categories: Greek, Desserts, Cakes Servings: 10 Karen Mintzias 1/2 lb Sweet butter 2 c Granulated sugar 4 Eggs 1 Orange,(juice & grated rind) 3 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1 c Coarsely chopped walnuts Confectioners' sugar (opt.) Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners' sugar and cool thoroughly before slicing. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Traditional English Scones Categories: Breads, British Servings: 10 2 1/2 c All purpose flour 1/2 c Bread flour 6 tb Sugar 1 1/2 tb Baking powder 3/4 ts Salt 4 1/2 tb Chilled unsalted butter, cut -into pieces 1 Whole milk 2 lg Eggs 1 lg Egg yolk 1 c Raisins (optional) 1 Egg yolk beaten with 2 Tbsp -water Strawberry Preserves Servings: 10 Preheat oven to 375 degrees F. Butter and flour heavy large cookie sheet. Mix first 5 ingredients in large bowl. Add butter and cut in until mixture resembles fine meal. Add milk, eggs and yolk, then raisins, and mix until thoroughly incorporated. Turn dough out onto lightly floured surface. Press dough into 1-inch-thick round. Cut out rounds using floured 3-inch round cookie cutter. Gather scraps and re-form into 1-inch-thick round. Cut out more rounds. Transfer rounds to prepared baking sheet, spacing evenly. Brush with glaze. Refrigerate 15 minutes. Bake until golden brown, about 25 minutes. Serve scones warm with berry preserves. Makes about 10. From Bon Apetite magazine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Traditional Scotch Broth Categories: Soups, Scottish, Lamb Servings: 6 1 lb Neck of mutton or boiling -beef 2 qt Cold water 1 ts Salt 2 tb Pearl barley 2 tb Yellow split peas 2 tb Dried green peas 2 md Size carrots 2 Leeks 3 tb Diced rutabaga 1 md Onion 1/2 sm Cabbage 1 ts Finely chopped parsley Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste. Posted by Gavin Davies. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Traditional Lasagne Categories: Italian, Pasta Servings: 4 2/3 Recipe Egg Pasta or use 2 -eggs and 1 1/3 cups flour OR 1/2 Lb dry lasagne -noodles BOLOGNESE SAUCE 1 Onion 1/2 Carrot 1/2 Rib celery 1 Clove garlic 2 tb Butter 1/2 lb Lean pork, ground 1/3 c Dry white wine 1/3 c Heavy cream 1/8 ts Nutmeg, grated 6 Fresh Italian plum tomatoes -(or 1 cup canned) Salt Pepper BECHAMEL SAUCE 3 tb Butter 1/4 c Flour 2 c Milk Salt Pepper 3/4 c Parmesan cheese, grated PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by 1/2, about 15 minutes. Add heavy cream and nutmeg; simmer until thickened, about 5 minutes. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper. For The Bechamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the Bechamel over pasta. Sprinkle 1/4 cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagne with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagne under broiler until golden brown, about 5 minutes. Let lasagne sit for 10 minutes before serving. Makes 4 servings. [COOKS March-April 1988] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tregaron Granny's Broth - Cawl Mamgu Treagon - Welsh Categories: Soups, Welsh Servings: 6 1 1/2 lb Bacon 1 lb Shin Beef 1 White Cabbage 1/2 lb Carrots 1/2 Small Swede (Turnip) 1/2 lb Parsnips 1 lb Potatoes 1 lg Leek Oatmeal To Thicken Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish. Put the leek in 10 minutes before serving and let the cawl boil. 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. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. Croeso Cymreig. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Trifle Categories: British, Desserts Servings: 6 1 Sponge cake;leftover 1 c Raspberry Jam 1/4 c Almonds, slivered 1/4 c Brandy:* 3/4 c Sherry 1 1/2 c Milk 1 c Heavy cream;or whipping 1 Vanilla pod 1 ts Cornstarch 3 tb Sugar 5 Eggs 2 c Heavy cream;or whipping -whipped 8 Citron slices;* 6 Strawberries; -OR- 6 Crystallized violets * Anne's note; I would use 1 cup sherry and not bother with the brandy * Citron is larger than a lemon. The fruit is not eaten but the rind is used as a decoration. Can be found in speciality stores, omit if you can't find it "Trifle, a favorite Victorian recipe, is the perfect party recipe. Make it well ahead of time of time, so that the sherry and brandy have enough time to seep into the cake. The charm of Trifle is its different textures. Since these also look interesting , Trifle should be served in a glass bowl so that the effect can be seen to full advantage. As an alternative serve it in individual glass dishes." Cut the cake into very thick slices and spread each piece with a generous amount of raspberry jam. Arrange the slices on the bottom of a large glass bowl. If you prefer to use individual dishes, divide the cake equally among the dishes. Sprinkle the almonds over the cake slices, pour on the brandy and sherry and allow it it to soak for about 40 minutes (but not longer as the cake will becomes soggy. *Anne's note, I like it soggy, and left the cake to soak overnight.) Bring the milk and cream with vanilla pod to a boil in a double boiler. Remove from heat and discard the vanilla pod. Mix the cornstarch with the sugar and eggs and gradually pour in the milk and cream. Transfer the mixture back to the double boiler and stir until the custard becomes thick and creamy; do not allow to boil. Let the custard cool a little and then pour it over the cake. Let the cake set and when it fully cooled, spread any remaining jam on top, then cover with whipped cream. Decorate the trifle with citron slices and crystallized violets or strawberry slices. Refrigerate until ready to serve. SERVES:6-8 SOURCE: _Great British Cooking: A Well Kept Secret_ posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Trota Di Pescatore Di Perle Categories: Italian, Fish Servings: 4 4 Trout; 8 oz. each 1/2 c Flour 4 tb Oil 4 tb Butter 4 oz Sliced almonds Juice of 2 lemons 1/2 c Pearl onions Salt and pepper Dredge the trout in the flour until well coated. Heat the oil in a large frypan and saute the fish for 5 minutes on each side over medium heat. In another pan, melt the butter and saute the almonds until they are light brown. Remove from the heat and set aside. To the fish, add the wine, lemon juice and pearl onions and cook over low heat for a few minutes. Test to see if the fish is done by inserting a knife along the backbone. If the flesh comes away easily it is done. Remove the fish to serving platter. Season the sauce with salt and pepper and pour over the fish. Sprinkle with almonds and serve immediately. Serves 4. Source: La Cucina di Pasquale MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Trout Baked in Wine (Irish) Categories: Fish, Irish Servings: 6 1 Rainbow trout (about 2.5 lb) 2 c White wine 1 pn Each of herbs* Directions: *Whichever ones you like parsley, thyme, herbes de provence....& Garlic. Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour. ~- MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Breasts Marsala Categories: Italian, Poultry Servings: 6 6 Turkey breast fillets 1/4 ts Dried basil (substitute -raspberries for Suzze) 1/4 ts Dried oregano (substitute -cranberries for April) 1/4 c All-purpose flour 3 tb Butter 6 tb Dry Marsala 6 tb Chicken stock (substitute -squid for Sandy) 1/4 ts Salt 1 pn Of pepper 1 tb Chopped fresh parsley -(garnish) Lay each turkey slice between 2 pieces of waxed paper and pound thin with flat side of a large knife. Dip into a mixture of basil, oregano, and flour. Heat butter to sizzling in large skillet. Saute' turkey breasts until golden brown, 2 to 3 minutes on each side. Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes, turning once. Pour pan juices over, garnish with parsley and serve immediately. 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: Turkey Cutlets Milanaise Categories: Italian, Poultry Servings: 4 2 (1 Oz.) Slices French Bread OR Other Firm White Bread Cubed 1/4 c Grated Parmesan 1 Egg Beaten 1 Egg White 8 (2 Oz.) Turkey Breast Cutlets 2 tb Flour 1 tb Chopped Fresh Parsley Lemon Wedges With Knife Blade in Processor, Add Bread Cubes. Process About 30 Sec. OR Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake At 350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Remaining Crumbs For Another Use. Set Aside. Combine Egg & Egg White in A Shallow Bowl. Set Aside. Pound Each Turkey Cutlet To 1/4 in. Thickness. Sift Flour Over Both Sides Of Cutlets. Dip Cutlets in Egg Mixture; Dredge in Breadcrumb Mixture. Place Cutlets On A Baking Sheet Coated With Cooking Spray. Bake At 450 For 8 Min. Sprinkle With Chopped Parsley & Serve With Lemon Slices. (Fat 6.1. Chol. 131.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Kiev Categories: Poultry, Russian Servings: 8 MMMMM---------------------------HERB BUTTER-------------------------------- 1/4 c White wine 1 Garlic clove,chopped 2 tb Parsley,chopped 2 tb Chives,chopped 1 tb Dill,chopped 1 tb Mint,chopped 1/4 ts Salt 1/4 ts White pepper,ground 1/4 c Butter,unsalted,softened MMMMM-------------------------------KIEV------------------------------------ 8 Whole turkey tenders 1 Ham,baked,6 oz piece 1 Egg 4 tb Butter,unsalted,melted 1 1/2 c Saltine crumbs 1 ts Paprika 1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and butter. Spread butter mixture into 6x2" rectangle on piece of waxed paper. Wrap and place in freezer until firm. 2. Prepare Kiev: Cut horizontal slit, about 3 1/2", into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4" pieces. Cut herb butter into 8 pieces 3/4" long. 3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in second shallow dish. 4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2" baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking. 5. Bake in preheated hot oven (425'F) for 25 minutes. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Piccata Categories: Poultry, Italian Servings: 6 1 c Flour Salt Freshly ground pepper 1 1/2 lb Turkey cutlets 9 tb Unsalted butter 1 Lemon 3 tb Minced parsley SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and when its foam has subsided, add turkey. Saute several minutes on each side (depending on the size and thickness of turkey) until done. Remove turkey and keep warm. TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over cutlets. Garnish with parsley. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Spaghetti Sauce Categories: Sauces, Poultry, Italian, Vegetables, Pasta Servings: 6 1/4 c Onion, chopped 1 Garlic Clove, minced 1 ts Olive Oil 28 oz Can Tomatoes, cut up 6 oz Can Tomato Paste 1 ts Dried Basil 1 ts Dried Thyme 3 c Cooked Turkey, chopped Cooked Noodles -or- Macaroni Keywords: Leftovers Saute the onion and garlic in the oil until lightly browned. Add the tomatoes, tomato paste, basil, thyme and turkey. Simmer for 20 to 25 minutes while cooking the noodles or macaroni. Serves 6 One Serving (noodles or macaroni not included) = Calories: 215 Carbohydrates: 9 Protein: 22 Fat: 10 Sodium: 190 Potassium: 627 Cholesterol: 54 Exchange Value: 3 Lean Meat Exchanges + 2 Vegetable Exchanges (noodles or macaroni not included) 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: Turkey/chicken Tetrazzini Categories: Poultry, Chicken, Casserole, Italian Servings: 4 4 Chicken breast halves;cooked Or-- 3 c Turkey, cooked and cubed 1/2 lb Sliced mushrooms 2 tb Olive oil 2 tb Margarine 1 tb Tapioca flour 5 tb Flour (wondra) 2/3 c 1% milk 1 cn Chicken broth (14.5 oz) 2 tb Sherry 1/2 Med. Onion, diced 1/2 c Celery, minced 1/2 ts Dried thyme 1/2 ts Dried parsley 1/2 ts Garlic powder Salt, cayenne, to taste 8 oz Vermicelli pasta-- Broken and cooked 1/4 c Parmesan cheese Note: 1 more Tb flour can be substitute for tapioka flour but the sauce won't be as rich (note the 1% milk instead of half and half) Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter! 11/29 7:41 pm-- Ron in Seattle MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkish Baklava Categories: Desserts, Turkish Servings: 24 1 Pkg Fillo Sheets 1 lb Butter, melted 1 lb Walnuts, chopped 3 c Sugar, white granulated 1/2 ts Ground Cloves 1 ts Ground Cinnamon or 1/4 ts Ground and 1 Stick Cinnamon 9 x 13 Pyrex Baking Dish Pastry Brush 1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan. 4. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo sp[read a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. 5. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces. 6. Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely. 7. SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes. 8. Pour the boiling syrup over the cool Baklava and allow to cool completely again. When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkish Delight Categories: Candies, Greek Servings: 1 2 c Sugar 2 tb Cornstarch 1 c Water 1/2 ts Cream of tartar 1 tb Flavoring * Food coloring ** 1/2 c Toasted nuts, chopped *** Confectioners' sugar * Flavorings: rose, mastic, strawberry, orange or lemon. ** Food coloring: red, yellow, green or orange (depending on flavoring used) *** Nuts: almonds or pistachios Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts. Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar. Store in plastic bag. From: The Complete Greek Cookbook, by Theresa Karas Yianilos, Avenel Books, New York. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkish Delight Categories: Candies, Greek Servings: 24 3 tb Unflavored gelatine 1/2 c Cold water 1/3 c Boiling water 2 c Sugar 4 tb Extract * Food coloring ** 1/4 c Pistachio nuts; chopped 1 c Confectioners' sugar * Extract: may use orange, lemon or raspberry extract. ** Food Coloring: Use appropriate color to match flavor. Soften gelatine in cold water. Add sugar to boiling water. Bring to boil. Stir in softened gelatine. Simmer, uncovered, 20 minutes. Add flavoring and coloring. Pour into ungreased, 8-inch square pan. Add nuts. Stir gently. Chill. When firm, invert onto cutting board. Cut into 1 1/2 inch cubes. Roll in confectioners' sugar. Store in a jar at room temperature. Serve with Greek Coffee. From "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkish Delight Categories: Candies, Greek Servings: 1 2 tb Water 3/4 c Liquid fruit pectin Stir in: 1/2 ts Baking soda The soda will cause foaming. -Do not be alarmed. Put into another pan: 1 c Light corn syrup 3/4 c Sugar Turkish Fruit Paste, Turkish Delight, or Rahat Loukoum From Joy of Cooking by Irma Rombauer Makes 1 1/2 pounds Version #1 Have everything ready before you turn on the heat. (She means it!) Put into a very heavy 2-quart saucepan: Put both pans on high heat. Stir alternately 3 to 5 minutes or until foaming has ceased in the pectin pot and boiling is active in the other. Then, still stirring the corn syrup mixture, gradually and steadily pour the pectin mixture into it. Continue stirring and boiling, and add during the next minute: 1/4 cup any jelly: apple, currant, apricot, raspberry, peach or quince Remove the mixture from heat and stir in: 1 Tbs lemon juice (1 tsp lemon rind) (1/2 cup broken pistachio or other nutmeats) Pour into 8 x 8 inch pan. Let stand at room temp about 3 hours. When mixture is very firm, sprinkle with: Confectioner's sugar Cut into shapes or squares by pressing down with a buttered or sugared knife. Release the candies onto a sugared tray so all sides become coated. If you plan packing these candies, let them stand sugared 12 hours or more on a rack. Redust on all sides and pack, then store tightly covered. Should you want to dip them in chocolate, remove excess sugar first. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkish Delight 1 Categories: Candies, Greek Servings: 1 Karen Mintzias 2 c Sugar 2 tb Cornstarch 1 c Water 1/2 ts Cream of tartar 1 tb Flavoring * Food coloring ** 1/2 c Toasted nuts, chopped *** Confectioners' sugar * Flavorings: rose, mastic, strawberry, orange or lemon. ** Food coloring: red, yellow, green or orange (depending on flavoring used) *** Nuts: almonds or pistachios Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts. Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar. Store in plastic bag. 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: Turkish Delight 2 Categories: Candies, Greek Servings: 24 Karen Mintzias 3 tb Unflavored gelatine 1/2 c Cold water 1/3 c Boiling water 2 c Sugar 4 tb Extract * Food coloring ** 1/4 c Pistachio nuts; chopped 1 c Confectioners' sugar * Extract: may use orange, lemon or raspberry extract. ** Food Coloring: Use appropriate color to match flavor. Soften gelatine in cold water. Add sugar to boiling water. Bring to boil. Stir in softened gelatine. Simmer, uncovered, 20 minutes. Add flavoring and coloring. Pour into ungreased, 8-inch square pan. Add nuts. Stir gently. Chill. When firm, invert onto cutting board. Cut into 1 1/2 inch cubes. Roll in confectioners' sugar. Store in a jar at room temperature. Serve with Greek Coffee. 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: Tuscan Bean Soup Categories: Soups, Italian Servings: 6 1 lb Dried white kidney beans; OR 4 cn Cannellini beans (20 oz ea) 6 oz Pancetta or very lean bacon, - finely diced 1/4 c Olive oil 1 c Finely chopped red onion 1 c Finely chopped celery 1 tb Minced fresh sage; -=OR=- 1 ts -Dried Sage 1 ts Salt 1 ts Pepper 1 1/2 qt Chicken stock 2 c Ditalini -or any short tubular pasta 1 ts Salt 2 tb Minced parsley Freshly grated Romano cheese -=OR=- Parmigiano cheese IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute the pancetta in olive oil until soft. Add onion and celery and saute, stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add chicken stock, cover and bring to a boil. Drain the beans, add to soup, cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley before serving and sprinkle with grated cheese. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tuscan Bread Categories: Breads, Italian Servings: 1 1 oz Fresh yeast; -=OR=- 2 pk -Instant dry yeast granules 1 1/4 c Warm water (125F) 2 1/4 c Unbleached white flour 1/4 c Whole wheat flour IN A LARGE BOWL, DISSOLVE the yeast in the water. Mix the 2 flours and stir them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1-inch thick and roll it again. (This activates the web of gluten that will keep the loaf from flattening out in the oven.) FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter. FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length. Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a water-filled sprayer handy. Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles. Spray water into the oven before closing the door, and spray twice more at 2-minute intervals. Bake for 50 minutes or until golden brown. The bread should have a hollow sound when you knock on its bottom. Makes 1 Loaf TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tuscan Cheesecake Categories: Desserts, Italian, Cheesecake Servings: 4 3 lb Ricotta cheese 8 Eggs 2 c Sugar 1 c Milk 2 Oranges, grated zest only 2 Lemons, grated zest only 2 2/3 oz Grand mariner 1 tb Clarified butter 1/4 c Plain bread crumbs TIME DOES NOT INCLUDE COOLING AND REFRIGERATION. 1. Preheat oven to 350 F. 2. Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until well-mixed and smooth. Add orange and lemon zest and Grand Mariner. Mix well. 3.Grease one cheesecake pan with butter and coat lightly with bread crumbs. Fill pan 3/4 of the way with cheesecake mixture. Set pan in a larger pan filled half full with water and bake 1-1/4 hours. 4.Turn oven off, leaving the cake within. Let stand for one hour. Remove, let cool, and refrigerate. This moist, light, and fluffy cheesecake is truly ''la dolce vita''. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tuscany Peasant Soup Categories: Soups, Pork, Italian Servings: 4 4 Italian sausages; mild (pref 1 Celery; inner stalk, diced 3 Zucchini; medium, thinly sli 1 Onion; small, 3 c Beef stock 1 cn Tomato sauce (8-oz) 2 ts Fresh basil; chopped or 1/2 1 Salt and pepper to taste 1 Parmesan; grated or Roomano Slice sausages 1/2" thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute 2 minutes, stirring. Put stock, tomato sauce and basil into crockery pot and mix. Heat on high (300) for 30 minutes. Add sausage-vegetable mixture to crockery pot. Turn to low and cook 2-3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese. Serve this hearty soup accompanied by garlic-buttered toasted French bread. Italian sausages made of turkey meat can be substituted, and make this a perfect low fat meal. From "Extra-Special Crockery Pot Recipes" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Two Bean Soup Categories: Soups, German, Potatoes, Pork, Vegetables Servings: 4 1 1/4 c White Beans, Dry 4 oz Ham, Cubed 1 c Cut Green Beans * 1/4 c Celery, Diced 1 Green Onion, Diced 1 Onion, Yellow, Diced 1 Potato, Peeled & Diced 1 tb Butter 2 tb Unbleached Flour 3/4 c Beef Broth 1/2 ts Salt 1/4 ts Pepper MMMMM-----------------------------GARNISH---------------------------------- 1 Parsley, Sprig * Beans can be either fresh or frozen. Do not use canned. ~------------------------------------------------------------------------- Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tyropita Trifti Thrakis (Thracian Style Cheese Squares) Categories: Greek, Appetizers, Breads Servings: 100 Karen Mintzias 1/2 c Butter 1/2 c Light olive oil 1/3 c Milk plus;---> 2 tb Milk 1 1/2 ts Baking powder 1/2 ts Salt -less, if cheese is salty 1 c Grated Greek cheeses 2 c All-purpose flour (or more) Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth. (They are also called "kourou" [cut small].) If making the individual "little canes," they should be half a (dainty) finger wide and a finger in length. The secret of the crispness is in adding only enough flour to make a soft dough. To make about 100 1-inch squares: The mixing of the dough may be begun with an electric mixer, but should be finished by hand. Beat the butter until fluffy, then lower the speed and add the olive oil. Continue beating, and when fluffy beat in the milk, baking powder, salt, if necessary, and cheese. Begin adding flour, but after 1 cup stop beating with the mixer and beat in the remaining flour by hand, adding only enough to make dough soft enough to roll into strips. Knead a few minutes. Spread or roll on buttered sheet (jelly roll tray, cookie sheet, or any flat pan) to a thickness of half-finger's width and cut into squares of desired size (the smaller the better, since they are rich). Bake in a moderate oven (350 degrees) for 20 to 25 minutes, moving to the top shelf for the last minutes to achieve a golden chestnut color. (If making the "little canes," the baking time will be 10 to 12 minutes.) Remove when done and cook on a rack. Note: Stored in covered tins, these will keep for several weeks. 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: Tyropites Categories: Greek, Appetizers, Cheese/eggs Servings: 60 Karen Mintzias 1/2 lb Ricotta or cream cheese 1/2 lb Feta cheese; crumbled 2 Eggs; lightly beaten 1 tb All-purpose flour 1 pn Salt (optional) 1/2 ts Grated nutmeg (or more) 1 c Butter; melted 3 tb Butter; melted 1 lb Commercial filo sheets In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tablespoons butter. Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using. Cut the filo into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot. Note: Tyropites may be stacked upright in cardboard boxes and frozen. When ready to bake, separate while still frozen, spread on baking sheets, and bake as directed above, allowing an additional 10 minutes baking time. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tzatziki (Greek Cucumber and Yogurt Salad) Categories: Salads, Greek Servings: 6 1 pt Plain Yogurt 1 Unpeeled cucumber, chopped -fine 1 Clove garlic, crushed 1/2 c Olive oil Juice of 1/2 lemon 1 ts Salt parsley To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast as first course or as a side dish during dinner. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tzatziki Categories: Sauces, Appetizers, Greek Servings: 4 2 c Plain yogurt 1 md Cucumber * 1 Garlic clove; minced 2 ts Fine olive oil (or more) 1 tb White vinegar 1 tb Finely chopped fresh dill 1 ts Finely chopped fresh mint 1 pn Salt *Note: Cucumber should be peeled, seeds removed, and diced or grated. Drain excess juice if grated. Combine all the ingredients in a glass or earthenware bowl and chill; to allow flavors to penetrate cucumber. Serve as a "dip", or on lettuce leaves as a salad, or with fried zucchini, eggplant, or fish. 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: Tzatziki Categories: Greek, Sauces Servings: 4 1 c Plain yoghurt 1/4 c Finely shredded cucumber, - Peeled 1 Clove garlic; minced 2 ts Olive oil 1/4 ts Salt 1/4 ts Pepper Chopped fresh mint; optional Combine all ingredients in a medium bowl; stir well. Cover and chill thoroughly. Yields: 1 1/4 cups. Shared by Rita Taule, Prodigy ID# BTVC62A. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tzimmes and a Gahtzah Tzimmes Categories: Beef, Jewish Servings: 6 1 lb Beef plate brisket 2 lb Carrots 1/2 ts Salt 3 tb Brown sugar EINBREN or THICKENING: 2 tb Flour 2 tb Schmaltz (rendered chicken -fat) or shortening 1 c Carrot stock From "Love and Knishes". "Tzimmes" is a word impossible to translate. Ask anyone, "What is a tzimmes?" and you get the answer, "You don't know what a tzimmes is?" This is not very satisfactory as you can see. The closest I have come to an answer is that a tzimmes is a mishmash. Now a mishmash is a hodgepodge and a hodgepodge is...not a tzimmes, believe me...it's a big thing in anyone's life. A Gahntze Tsimmes is really somethig to boast about--a big production! For instance, from a good tzimmes, a cook is entitled to make a gahntze tzimmes. (Some people think of a tzimmes as a dessert). In my opinion is a one dish meal usually served as the fourth course in a six-course dinner. A Tzimmes can be made from almost any ingredient. From my wall-to-wall carpeting I could make a tzimmes, and from my new mink coat I am justified in making a gahntze tzimmes. Of course, there are some people who think not. You will find people who will begrudge you anything. They will say, "She's got a mink coat so she's making from it a gahntze tsimmes. I knew her when she only had a Persian lamb." From all these things you can make a tzimmes, but most tzimmeses are made from carrots. Carrot Tzimmes Simmer brisket in water to cover till almost tender (about 1 1/2 hours). By this time the water will have boiled down to about half the original amount. Peel carrots and slice in half-inch rounds. Add carrots, salt and sugar to meat. Bring to a boil, reduce heat and simmer till carrots are very tender (about 45 minutes). Brown flour in a very small skillet, stirring constantly to prevent burning. When flour is very light brown, remove from burner. Add schmaltz and stir till smooth. Gradually stir in carrot stock to make a smooth paste. Add this paste to the carrots, stirring it carefully. Continue to simmer till stock has thickened (10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ukha (Clear Salmon Soup) Categories: Soups, Fish, Russian Servings: 6 6 c ;Water 1 1/2 lb Smelts, whole; cleaned well 1 Onion, med 1 Carrot, large; peeled -quartered 1 Leek (white only) 1 Celery stalk; with leaves 1 Parsnip; peeled 1 Bouquet garni Salt; to taste Pepper, white; to taste 1 lb Salmon trimmings 3/4 c Wine, white, dry 3 Potato, new 2 Carrot, thin; peeled 1 Egg white 1 Eggshell; crushed 1 lb Salmon fillet, skinned 5 tb Scallion; chopped Lemon slices, thin Approx. Cook Time: 2:00 In a large stock pot, place the water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni, and salt and pepper, and bring to a boil over high heat, periodically skimming off the foam as it rises to the top. Cover the pot, reduce the heat, and simmer for 35 minutes. Strain the stock through a fine sieve into a clean pot, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Return the stock to the heat and add the salmon trimmings, wine, potatoes, and thin carrots. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25 minutes. Strain the stock into a clean pot, discarding all the solids except the potatoes and all the carrots. Rinse the potatoes and carrots being careful not to mash them, and set aside. Return the stock to low heat and simmer for several minutes. Add the egg white and shell and increase the heat to medium high. Bring to a boil, beating constantly, with a wire whisk. When the stock boils, the egg white will start rising to the surface. At this point, turn off the heat and let stand for five minutes. Line a colander with a double layer of dampened cheesecloth and strain the stock into a clean pot. Add the fish fillets to the stock and poach over medium low heat until cooked through; five minutes. Taste and adjust the seasonings. Halve the reserved potatoes and cut into wedges. Cut the carrots into fine dice. Divide the fish fillets among six soup bowls. Add a few potato wedges and diced carrots to each bowl. Ladle the stock into the bowls, sprinkle with scallions, and garnish with lemon slices. --- Please to the Table von Bremzen and Welchman MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Uma Salada Portuguesa - Mixed Green Salad Categories: Salads, Portuguese Servings: 6 1/4 c Oil 1/3 c Fresh lemon juice Salt to taste Freshly ground black pepper 1 Lettuce 1 bn Watercress 2 Tomatoes, thinly sliced 1 lg Purple onion, thinly sliced -and separated into rings 2 c Sliced stuffed olives Chopped parsley 1. place oil and lemon juice into a screw top jar. season with salt and pepper 2. place top on jar and shake till dressing is combined. 3. wash lettuce and watercress, drain well. tear into small pieces 4. toss dressing through salad greens and arrange on serving platter 5. arrange tomato slices, onion rings and olives in circular pattern 6. sprinkle with chopped parsley before serving. serve immediately. These recipes came from the ICC (Illawarra County Council Australia N.S.W) electric cooking recipes MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Uno's Deep Pan Pizza Categories: Italian Servings: 4 MMMMM------------------------------CRUST----------------------------------- 1 c Warm tap water (110-115°) 1 ts Active dry yeast 3 1/2 c Flour 1/2 c Coarse ground cornmeal 1 ts Salt 1/4 c Vegetable oil MMMMM-----------------------------FILLING---------------------------------- 1 lb Mozzarella, sliced 1 lb Sausage, removed from the Casing and crumbled 1 cn Whole tomatos, drained and Coarsely crushed 2 c Cloves, peeled and minced 3 ts Dried oregano,OR 5 Fresh basil leaves, Shredded 4 tb Freshly grated Parmesan Cheese Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling. Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of it's excess fat. Drain and chop the tomatos. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatos. Sprinkle on the seasonings and Parmesan cheese. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vanilla Rice Pudding Categories: Greek, Desserts Servings: 6 Karen Mintzias 2/3 c Round or short-grain rice 3 c Milk 1/3 c Superfine or vanilla sugar -=OR=- more to taste 1 tb Superfine or vanilla sugar 1 1/2" strip of orange zest 1 pn Salt 1 tb Unsalted butter 1 Egg 1/2 ts Vanilla extract; or to taste 1 tb Fresh lemon juice -=OR=- more to taste 1/3 c Rich Cream (w/o crust); -OR- 1/2 c -Heavy cream MMMMM---------------------------FOR SERVING-------------------------------- Ground cinnamon Confectioners' sugar; sifted Place the rice in boiling water and leave for 5 seconds; drain, and rinse. Bring the milk almost to a boil in a heavy saucepan, and stir in the rice, the first quantity of sugar, the orange zest, salt, and butter. Reduce the heat to very low and simmer uncovered, stirring occasionally to prevent sticking, for 1 hour, or until thick and creamy. Remove from the heat and set aside. Whisk together the egg, vanilla, lemon juice, and remaining sugar until pale and thick, about 2 minutes. Remove the orange zest from the rice mixture and stir half the rice into the egg mixture. Return this to the saucepan and stir to combine. Gently cook over low heat, stirring well, for 2 minutes. Stir in the Rich Cream and add more sugar or lemon juice if desired. (If using heavy cream, beat until slightly thickened, then stir into the rice mixture.) Divide among individual dishes and chill. To serve, liberally dust with the cinnamon and confectioners' sugar. 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: Vasilopita (New Year Bread) Categories: Greek, Breads Servings: 1 Karen Mintzias 1 pk Active dry yeast 3/4 c Milk; lukewarm 3 Eggs; beaten 1 1/2 ts Grated orange rind 3/4 c Caster sugar 4 1/2 c Plain flour 1/4 ts Salt 1/2 ts Ground cinnamon 1/4 ts Ground masticha 1/2 c Butter; melted 1 Egg; for glazing Blanched split almonds New Year Bread is traditionally cut at midnight on New Year's Eve. After baking, a coin is inserted through a slit in the base. The person who finds the coin will have luck in the New Year. Long ago the coin used to be a gold one, then later a silver coin was used. These could be incorporated into the dough before baking. Nowadays because of the nickel content of coins it is undesirable to bake a coin in the cake. Dissolve yeast in 1/4 cup of the milk. Add remainder of milk, eggs, orange rind and sugar. Sift 3 cups flour, salt and spice into a warm bowl and make a well in the centre. Pour in yeast mixture and stir to blend in flour, gradually adding warm melted butter. Mix dough with hands until it comes away from sides. Turn on to a floured surface and knead until smooth and elastic, adding remaining flour as required. Knead for 10 minutes. Place ball of dough in a clean bowl brushed with melted butter. Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap. Leav to prove (rise) in a warm place until doubled in bulk. Punch down and turn on to lightly floured surface. Knead lightly and shape into a round loaf. Place on a large greased baking sheet or in a greased 25 cm (10 inch) deep cake tin. Cover and let rise in a warm place until doubled - about 1 1/2 to 2 hours. Glaze with well-beaten egg and arrange blanched almonds in numbers to denote the New Year, pressing in lightly. Bake in a moderately hot oven for 45 minutes until golden brown and cooked when tested. If bread browns too quickly place a piece of greased brown paper on top. Cool on a wire rack. 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: Veal Breast with Herb Stuffing Categories: Veal, German, Fresh herbs Servings: 6 MMMMM--------------------------HERB STUFFING------------------------------- 3 Bacon, Strips 1 md Onion 4 oz Mushroom Pieces 1/4 c Fresh Parsley, Chopped 1 tb Dill, Fresh, Chopped 1 ts Tarragon Leaves, Dried 1 ts Basil Leaves, Dried 1/2 lb Ground Beef, Lean 1/2 c Bread Crumbs, Dry 3 lg Eggs 1/3 c Sour Cream 1/2 ts Salt 1/4 ts Pepper MMMMM-------------------------------VEAL------------------------------------ 3 lb Boned Veal Breast, Or 4 lb Boned Leg Of Veal 1/2 ts Salt 1/4 ts Pepper 1 tb Vegetable Oil 2 c Beef Broth, Hot 2 tb Cornstarch 1/2 c Sour Cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350°F oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Chops with Anchovy and Caper Sauce Categories: Italian, Veal, Fish Servings: 6 1/2 c Vegetable oil 6 Veal loin chops, 3/4" thick 1/2 c All-purpose flour 6 tb Butter 2 oz Boiled ham, finely minced 4 Flat anchovy fillets 2 tb Capers, rinsed and drained 1/4 c Brandy 6 tb Whipping cream 2 tb Chopped fresh parsley -(garnish) Heat oil in a heavy skillet large enough to accommodate chops. Pat chops dry and coat with flour, shaking off excess. Saute' chops in very hot oil, turning once. Meanwhile, melt butter in a small skillet and saute' ham over medium heat 1 minute. Add anchovies and capers, mashing ingredients down with fork to make a paste. When chops are done, about 8 to 10 minutes, remove to a heated ovenproof platter and keep warm in a 200 degree oven with a piece of aluminum foil placed loosely over the top. Pour off excess oil from skillet in which chops were cooked. Add brandy, scraping up browned bits. Boil to reduce liquid by half, then pour into ham and anchovy mixture. Add cream, heating and stirring while it blends. Pour sauce over chops and garnish with parsley. 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: Veal Cutlets with Capers Categories: Veal, German Servings: 4 24 oz Veal Cutlets 2 tb Lemon Juice 1/2 ts Salt 1/8 ts Pepper 1/2 ts Paprika 1 tb Vegetable Oil 2 oz Capers, Drained 1/4 c White Wine, Dry 1 Bay Leaf 3 tb Evaporated Milk MMMMM-----------------------------GARNISH---------------------------------- Pickled Beets, Sliced 4 Lettuce Leaves Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Cutlets with Cherry Sauce Categories: Veal, German, Sauces Servings: 4 4 Veal Cutlets, Lean * 1 tb Vegetable Oil 1/2 ts Salt 1/8 ts Pepper, White 1/4 c Red Wine 2 tb Evaporated Milk 16 oz Cherries, Tart, Drained MMMMM-----------------------------GARNISH---------------------------------- Parsley * Veal cutlets should weigh about 6 oz each. ~------------------------------------------------------------------------- Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Cutlets Parmesan Categories: Veal, Italian Servings: 6 1 lb Veal cutlet 1/4 c Bread crumbs 2 tb Water 1/2 Beaten egg 2 tb Water 1/4 c Oil 3 tb Grated Parmesan salt and -pepper 1/2 Mozzarella cheese sliced -thin Sauce: 2 Onions sliced thin 4 tb Oil 1 Clove garlic, minced 1/2 ts Sugar 1 ts Sweet basil Salt and pepper 2 1/2 c Canned tomatoes Hint: Veal is very expensive. Instead, take partially frozen turkey breast and slice to 1/4 inch slices. As long as the turkey is coated on all sides with sauce, you won't be able to tell it from veal! Cut veal into serving sized pieces. Mix Parmesan cheese and bread crumbs. Mix beaten egg with water. Dip meat into egg, then into bread crumb mixture Cook meat in hot oil until golden brown on both sides. coat cutlets with sauce on both sides and in pan. Lay thin slices of Parmesan on top and pour the rest of the sauce evenly over top. Bake at 325 for 25 minutes. Sauce Cook the sliced onion and garlic in oil for 5 minutes. Add tomatoes, and basil. Simmer for 15 minutes. Add salt and a dash of pepper to taste, sugar; Stir. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Marsala Categories: Veal, Italian Servings: 6 2 lb Veal scaloppine 1/2 ts Salt 1/8 ts Pepper 3 tb Butter 3 tb Beef stock 1/3 c Marsala wine SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring to incorporate all browned bits. Pour sauce over veal and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Paprikash Categories: Veal, Hungarian Servings: 6 2 lb Boned veal shoulder - cut in 1-in cubes 2 tb Butter 2 Onions; minced 1 Garlic cloves; minced 2 tb Paprika 1/2 ts Salt 1/8 ts Pepper 1/2 c White wine 1 Tomato - peeled, seeded and chopped 1 c Sour cream BROWN VEAL, A FEW PIECES at a time, in butter and remove to a bowl. Add onions and garlic and saute until golden. Return veal to the pot, add all remaining ingredients except sour cream, and simmer 1 1/2-to-2 hours. Mix in sour cream and serve. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Rounds with Vegatables Categories: Veal, German Servings: 4 1/2 ts Salt To Taste 1/4 ts Pepper To Taste 1/4 ts Paprika Or To Taste 4 Veal Fillets, Cut 1/4" Thick 4 tb Butter 4 Stewed Tomatoes, Whole 12 White Asparagus Spears * 1/4 lb Mushrooms, Fresh, Sliced * Asparagus Spears should be canned. ~------------------------------------------------------------------------- Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Scaloppine with Lemon Categories: Italian, Veal Servings: 6 1 1/2 lb Veal scaloppine from the top -round, sliced about 1/4" -thick 1 c All-purpose flour 2 tb Olive oil 1/2 c Butter Juice of one lemon 3 tb Finely chopped fresh parsley Salt and pepper to taste 2 Lemons, thinly sliced -(garnish) Pound veal scallops between 2 sheets of waxed paper until they are about 1/8 inch thick. Blot meat with paper towels, then lightly dust with flour and shake off excess. Heat 1 tablespoon oil and half the butter in a large skillet over medium heat. When butter and oil are sizzling, brown veal slices, a few at a time, on both sides. Remove and keep warm. Add butter and oil between batches as needed. Remove skillet from heat and add lemon juice and any remaining butter, scraping browned bits from bottom of pan. Add parsley and veal and season to taste. Cook over medium heat about 5 minutes. Remove veal to platter, pouring juices over all and garnishing with 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: Veal Scaloppine with Avocado Categories: Italian, Veal, Vegetables Servings: 6 2 lb Veal scaloppine, frpm the to -round, sliced about 1/4" -thick 1 ts Salt 1/2 ts Pepper 1/4 c All-purpose flour 1 ts Dried oregano 8 tb Butter 2 tb Olive oil 1/2 c Dry Vermouth 3/4 c Chicken stock 4 tb Lemon juice 1/3 c Chopped fresh parsley 1 Avocado, peeled and cut into -8 even slices Pound meat between waxed paper until 1/8" thick. Combine next four ingredients. Coat veal in mixture; shake off excess and set aside. Preheat oven to 300 degrees. In a large skillet, heat 5 tablespoons butter and the oil over moderately high heat. Saute' half of veal at a time until lightly browned, 2 to 3 minutes on each side. Remove to a warm platter. Add vermouth to skillet and boil, scraping up browned bits, until liquid is reduced by half. Add stock and 3 tablespoons lemon juice, stirring well. Add parsley. Remove from heat. Sprinkle avocado with 1 tablespoon of lemon juice. Bake in small ovenproof dish 5 minutes. Meanwhile, boil sauce in skillet until slightly reduced, about 2 minutes. Lower heat and whisk in remaining butter, a teaspoonful at a time, until sauce is slightly thickened. Place veal scallops on a warm platter and surround with avocado slices. Pour sauce over and 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: Veal Steaks Categories: Veal, German Servings: 4 1 lb Veal Cutlets, Sliced Thin 1/2 ts Salt 1/4 ts Pepper 3/4 ts Curry Powder 3 tb Vegetable Oil 2 Onions, Diced 2 tb Evaporated Milk 2 tb Tomato Paste 1 Lemon, Juiced 10 Parsley Sprigs, Chopped 2 tb Cognac Or Brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Steaks with Lemon and Curry Categories: Veal, German, Fresh herbs, Curry Servings: 4 1 lb Veal Cutlets, Sliced Thin 1/2 ts Salt 1/4 ts Pepper 3/4 ts Curry Powder 3 tb Vegetable Oil 2 Onions, Diced 2 tb Evaporated Milk 2 tb Tomato Paste 1 Lemon, Juiced 10 Parsley Sprigs, Chopped 2 tb Cognac Or Brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Steaks with Yogurt Categories: Veal, German Servings: 4 1 lb Veal, Sliced Thin 1/2 ts Salt 1/4 ts Pepper 3 tb Vegetable Oil 4 md Apples, Peel And Slice 1/2 c Evaporated Milk 8 oz Yogurt, Small Container Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325°F. oven; cook just until bubbly, about 20 to 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal Stifado Categories: Greek, Meats, Main dish Servings: 5 Karen Mintzias 2 tb Olive oil 1 1/2 lb Lean veal; in 1-1/2" cubes 2 Garlic cloves Salt & freshly ground pepper 1/4 c Red wine vinegar 2 tb Dry red wine 3 Peeled tomatoes; chopped 1 lg Bay leaf 1 tb White or brown sugar 1 1/2 lb Small white onions; peeled 1/4 c Chopped fresh parsley 2 tb Butter; cut into bits 1 Cinnamon stick 3 Whole cloves In a baking-serving casserole, heat the oil, then add the veal and saute on all sides. Add the garlic and season with salt and pepper. Stir with a wooden spoon, then add the vinegar, wine, tomatoes, bay leaf, sugar, and enough water to cover the veal. Arrange the onions over the meat, sprinkle the parsley and butter bits over the top, and slip the spices in between the meat and the onions. Shake the casserole a few times, then cover with an inverted plate to keep in place and cover tightly with a lid (using a little flour-water paste around the inside of the lid to seal if you wish). Bake in a slow oven (300 F) for 2 to 2-1/2 hours or over minimum heat on a burner, until the veal and onions are tender. Remove from the heat and serve warm. Note: After peeling the onions, pierce the root end of each onion with the tip of a small, sharp knife, then slash again at a right angle to make a cross. This will keep the onion whole and intact during the cooking process. 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: Veal Valdostana Categories: Veal, Italian Servings: 4 3/4 c Plain dried bread crumbs 3 tb All-purpose flour 1/2 ts Salt 1 ds Pepper 4 Veal cutlets (4 oz each) -preferably from leg 1 Egg, beaten with 2 TBL water 1/4 c Reduced-calorie margarine 4 oz Fontina cheese, shredded Garnish: 8 lemon wedges Spread bread crumbs on a sheet of wax paper or a paper plate; set aside. In bowl combine flour, salt, and pepper; dredge cutlets in flour, coating all sides. Dip each cutlet into beaten egg, then into bread crumbs, thoroughly coating all sides. In 12-inch nonstick skillet heat margarine over medium heat until hot and bubbly; add cutlets and brown on both sides. Transfer cutlets to jelly-roll pan or cookie sheet; top each with 1 ounce cheese and broil just until cheese melts. Serve each portion garnished with 2 lemon wedges. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veal with Mushrooms and Marsala Categories: Veal, Vegetables, Italian Servings: 2 3 tb Olive oil 3 Thinly sliced veal cutlets, -1-inch pieces Salt Freshly-ground black pepper All-purpose flour (for -dredging) 12 Mushrooms, sliced 6 Green onions, chopped 2 md Tomatoes, peeled, seeded, -and chopped 6 Fresh basil leaves, chopped 1/2 c Marsala 1/4 lb Fettuccine, freshly cooked 2 tb Parmesan cheese, freshly -grated 2 tb Fresh parsley, chopped Heat 2 tablespoons oil in medium skillet over high heat. Season veal with salt and pepper, then dredge in flour, patting off ecxess. Saute until lightly browned, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Reduce heat to medium. Add mushrooms and saute until tender, about 5 minutes. Remove with slotted spoon. Add remaining 1 tablespoon oil to skillet; increase heat to medium-high. Add green onions and saute until transparent, about 3 minutes. Stir in tomatoes and basil; cook until most of liquid has evaporated, 4 to 5 minutes. Reduce heat to medium; pour in wine and simmer until thickened, about 7 minutes. Return veal and mushrooms to skillet; stir until heated through. Transfer to warmed serving dish. Add hot pasta and Parmesan and toss. Sprinkle with parsley and serve immediately. Makes 2 servings. [Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegan Pasta Al Pesto Categories: Vegetarian, Italian, Pasta Servings: 4 1/2 c Minced spinach leaves 1/2 c Minced fresh parsley 1 tb Dried basil 1 tb Olive oil, extra-virgin 3 Garlic cloves, minced 1 tb Light miso 1/4 c Pine nuts, toasted Place all ingredients in a blender & puree to a smooth paste. Toss with hot pasta of your choice. VT September, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup Categories: Soups, Italian, Potatoes, Garlic Servings: 8 8 c Chicken Broth (See Recipe) 1/3 c Olive Oil 1/4 c Chopped Parsley 4 Garlic Cloves 1/4 lb Pancetta Or Unsmoked Bacon 3 c Shredded Cabbage 1 md Onion, Finely Chopped 2 Carrots, Finely Chopped 1 Celery Stalk, Finely Chopped 1 Potato, Peeled, Chopped 2 Zucchini, Finely Chopped 1 lg Tomato, Chopped 1/4 lb Mushrooms, Finely Chopped 1/4 lb String Beans Finely Chopped 4 Pieces Prosciutto Rind Salt, To Taste Pepper, To Taste 1/2 c Grated Parmesan Cheese There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Lasagne Categories: Italian, Vegetables, Pasta Servings: 6 2 tb Chopped onion 1 Clove garlic, minced 1 ts Olive oil 1 1/2 c Tomato, peeled and diced 2 c Eggplant, peeled and diced 1/2 c Green bell pepper, chopped 1 sm Zucchini, diced 1/4 lb Fresh mushrooms, chopped 1 ts Dried whole oregano 1 Bay leaf 1/4 ts Salt 1/4 ts Pepper 6 Uncooked lasagne noodles 2 Eggs, beaten 1 c Low-fat cottage cheese 1 tb Fresh parsley, chopped Non-stick vegetable cooking -spray 1/2 c Mozzarella cheese, shredded 1 tb Parmesan cheese, grated Saute onion and garlic in hot oil in large skillet for 2 minutes. Stir in next 9 ingredients; cover, reduce heat, and simmer for 10 minutes. Remove bay leaf. Set vegetable mixture aside. Cook lasagne in very lightly salted water (1/8 teaspoon) until al dente. Drain noodles; cut in half crosswise and set aside. Combine eggs, cottage cheese, and parsley; set aside. Coat an 8-inch square baking dish with vegetable sprey. Place 4 noodle halves in dish. Spoon half of the cottage cheese mixture over the noodles. Spread half of the vegetable mixture over the cottage cheese; sprinkel with half of the mozzarella. Repeat layers and top with a layer of noodles. Cover baking dish and bake at 350 F for 20 minutes. Sprinkle with Parmesan cheese and bake for 5 minutes longer. Makes 6 servings. [COOKING LIGHT Spring 1986] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup (Zuppa Di Verdure) Categories: Soups, Vegetables, Italian Servings: 6 1/4 c Extra-virgin olive oil 1 lg Onion, coarsely chopped 2 Stalks celery, trimmed and -coarsely chopped 2 Carrots, peeled and coarsely -chopped 1 lb Savoy cabbage, shredded Salt and pepper 2 c Shredded romaine or escarole -letuce 1 lb Potatoes (3 small), peeled -and cubed 3/4 lb Tomatoes (2 medium), peeled, -seeded, and Coarsely chopped 1 qt Meat broth 1 c Peas 1/3 c Minced frewh parsley 2 Cloves garlic, minced 6 To 8 slices Italian bread, -toasted Freshly grated Parmesan -cheese Heat the olive oil and cook the onion, celery and carrots until the vegetables are softened. Add the cabbage, salt and pepper and cook, stirring often, until the cabbage is wilted. Add the lettuce, season, and cook for 3 minutes. Add the broth and bring to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes. Add the peas and cook for 5 minutes. Mix the parsley and garlic together and stir into the pot. Cook for 5 minutes. Place a piece of toasted Italian bread in each soup bowl. Ladle on the hot soup and sprinkle with Parmesan cheese. Serve immediately. Serves 6 to 8. NOTES: This hearty vegetable soup will benefit from sitting. Do not cut the vegetables too small since the finished soup ahould have a chunky look. [ "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: Vegetable Stew (Tangarat Khudar) Categories: Vegetables, Arabian Servings: 6 500 g Remnant Meat 100 g Chick Peas 500 g Tomatoes 1 md Carrot 1 md Potato 1 md Pepper, red 1 md Courgette 1 md Fennel 1 lg Celery, pc. of 3/4 l Stock 100 g Noodles 1 Lemon, Juice of 5 tb Olive-Oil 2 tb Tomato-Concentrate 1/2 ts Coriander 1/2 ts Cinnamon 1/4 ts Chilli-Powder Pepper, black Salt Give chick peas into water and let rest over night. Heat up 3 tb Olive-Oil in a big pot, add chopped meat and fry for 5 min. Add chopped vegetables and fry for another 3 min. Add spices and salt, fry shortly. Mix tomato-concentrate with part of the stock, give into the pot and add rest of the stock. Add drawned chick peas and let cook at mild heat for about 40 min. (the chick peast must be done). Peel the tomatoes. Heat up 2 tb olive-oil in a pan and fry the tomatoes til they crumble. Add tomatoes and noodles to te stew and let cook for another 10 min. Add lemon-juice til reaching taste you prefer. "Arabische Kueche" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Mafe Categories: African, Vegetarian, Vegetables Servings: 6 2 lg Onions, chopped 4 tb Peanut oil 2 c Squash 4 Turnips 4 md Potatoes, quartered 2 lg Carrots, chopped 1/2 sm Cabbage, chopped 2 lg Tomatoes, chopped 1 bn Chard 2 Chili peppers 2 c Tomato sauce 3/4 c Peanut butter Brown the onions in a moderately hot oil in a large skillet. Add vegetables one at a time sauteeing each one for a minute or two before adding the next. Stir in tomato sauce & about a cup of water. Reduce heat & simmer till all the vegetables are tender. Spoon out half a cup of the broth & mix ti with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes. Serve over rice. "The African News Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Lasagne Categories: Vegetarian, Italian, Pasta Servings: 6 10 oz Pkg frozen spinach, thawed -and drained 1/2 Box lasagne noodles, cooked -and drained 2 Eggs 1 lb (or close to it) pkg Ricotta -cheese (sometimes they come -that's ok) 1/2 c Grated Parmesan cheese Salt, pepper, onion powder, -garlic powder 1 c Grated Mozzarella cheese 1 Large-ish jar prepared -spaghetti sauce OR about 2 -c of homemade From: Freddi Michael This has pleased many meat eaters at my table. It's quite hearty. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Beat eggs. Beat in Ricotta cheese until smooth. Stir in the Parmesan and spinach. Season with salt, pepper, onion powder and garlic powder. In loaf pan, place a thin layer of tomato sauce. Layer 1/2 each MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Venison Sauces Categories: Scottish, Venison, Sauces Servings: 6 1/4 lb Sugar 1/2 pt Champagne vinegar Sweet Sauce: 6 oz White or red currant jelly 6 oz White or red wine Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Veprove S Krenem (Piquant Pork with Horseradish) Categories: Pork, Czech Servings: 4 2 lb Lean pork, cut into 1 -1/2-inch cubes 2 tb Butter or margarine 2 c Water 1 c Vinegar 1 md Onion, stuck with 3 cloves 1 md Carrot 1 sm Celery root (knob celery), -peeled, OR 1 celery stalk 1 tb Salt 1 ts Caraway seeds 1/2 ts Pepper 1/4 c Prepared horseradish Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except horseradish. Simmer, covered, for 1 1/2 hours, or until tender. Transfer meat to hot platter; keep hot. Force stock through sieve or puree in electric blender. Pour stock over meat. Top with horseradish. Serve with boiled potatoes. Makes 4 to 6 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Versoffene Jungfern (Drunk Virgins) Categories: Alcohol, Desserts, German Servings: 4 3 c Red wine 3 ts Sugar 1 Piece lemon peel 1/2 Stick cinnamon 1 pn (small) ground cloves From the Ries-Kartaeusertal area. These are essentially Carthusian Dumplings in a red wine sauce. For the dumplings: see Kartauserkloesse (Carthusian Dumplings - recipe separately For the sauce: Add the cinnamon and lemon peel to the red wine, and bring to a boil. Reduce the liquid by keeping it at a light boil for 20 minutes. Then remove the cinnamon and lemon peel. Season to taste with sugar, ground cloves and, if desired, a bit of lemon juice. Pour the sauce over the hot dumplings and serve as dessert. 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: Versoffene Jungfern (Drunk Virgins) Categories: Alcohol, German Servings: 4 150 g Flour (1 1/3 cups) 150 g Sugar (2/3 cup) 3 Eggs 3 tb Hot water 2 tb Baking powder 1/2 pk Vanilla sugar* or grated -peel of half a lemon Beat sugar and eggs until fluffy, then - one at a time - add the remaining ingredients and mix well, as quickly as possible. Slip into hot fat by the spoonful and fry until golden brown. Serve, topped with hot cider or wine. Serves 4. [*Note: I would probably use 1 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: Vichyssoise Creme Glacee' Categories: Soups, French, Entertain Servings: 8 4 Leeks, Washed & Coarse Chop 1 Onion, Chopped 1 tb Unsalted Butter 2 lg Russet Potatoes, Peel & Dice 2 ts Salt 2 c Milk 2 c Half & Half 1 c Heavy Cream White Pepper To Taste Fresh Chives, Thinly Sliced In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vichyssoise Categories: French, Soups, Vegetables Servings: 4 4 tb Butter 1 Onion, diced 2 Stalks celery, sliced 2 lg Leeks, chopped 1 qt Chicken broth 3 c Sliced potatoes 1 tb Soy sauce 1 c Cream 2 tb Chives Melt butter; add onion, celery and leeks; cook for 20 minutes. Place in sauce pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer. Simmer until potatoes are soft. Puree soup; add soy sauce. Chill; stir in cream. Reseason if necessary; garnish with chives to serve. Serves 4. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vieiras a la Gallega - Scallops in Mustard-Olive Sauce Categories: Scallops, Spanish Servings: 6 1 ts Olive oil 4 lg Sea scallops 1 ts Minced garlic 5 Green olives stuffed, -chopped 1 ts Small capers, drained 1 ts Dijon-style mustard 1 c Whipping cream 1 ts Unsalted butter 1 1/2 ts Seasoned fresh bread crumbs Cook's notes: Green olives stuffed with anchovies are available at stores that specialize in imported foods, Cost Plus. Preliminaries: Preheat oven to 350 degrees. Procedure: Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes. Add chopped olives (and anchovies if using them separately), capers, mustard, cream and butter. Cook over medium heat for 8 to10 minutes or until reduced by half, stirring occasionally. Spoon scallops into scallop shells or onto small ovenproof dish. Sprinkle with bread crumbs and bake in a preheated 350-degree oven until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Viennese Baked Apples Categories: Desserts, Austria Servings: 6 6 lg Apples 1/2 c Seedless raspberry jam Grated rind of 1/2 an orange 1/2 c Finely chopped walnuts or -almonds 3 tb Sugar An old Egyptian dream book states that "to dream of looking at apples betokens a wedding. To dream of eating apples is a sign of mourning unless they are very sweet, then it is a sign of a great deal of prosperity in the marriage state". Apples have travelled from the Old World to the New, but for some reason, we haven't created as many interesting desserts with them as the Europeans. We seem to limit ourselves to pies, crunchy puddings, applesauce and jelly. This is one new way to try apples. When possible, use the large Rome Beauty apples Core apples and peel skin about 1/3 of the way down from the stem end. Pierce the rest of the skin all over with a fork to lessen wrinkling and splitting. Place apples in a large, deep pan that has a good cover and add water to a depth of 1/4 inch. Mix jam with orange rind and nuts,fill the centre of each apple, then sprinkle sugar over top. Bring water in pan to a boil, then cover, lower heat and simmer 20-30 minutes,depending on size of apples. Baste 2-3 times with pan juices. To glaze apples, uncover when cooled, sprinkle top with an additional tbsp of sugar and place under broiler 3 inches from heat until lightly browned. Watch closely, as they brown very quickly. Serve warm, tepid or cold. Serves 6. Origin: Found in Recipe box got from garage sale. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vinegret (Russian Cooked Vegetable Salad) Categories: Sauces, Vegetables, Salads, Russian Servings: 4 1 lg Beet; W/Skin, Stemmed * OR 16 oz Beets; Drained And Cut Into -1/2-Inch Dice, 1 Can 3 md Boiling Potatoes; Peeled 2 md Carrots; Peeled 1/4 c Onion; Chopped 3 md Dill Pickles; Cut Into 1/2 --Inch Dice 8 1/2 oz Peas; Drained, 1 Can 1/4 c Scallions; Chopped (Green -Onions Will Do) 1/4 c Fresh Dill; Finely Chopped Salt And Freshly Ground -Black Pepper; To Taste MMMMM-----------------------------DRESSING---------------------------------- 1 ts Dry Mustard 1/2 ts Sugar 3 tb Red Wine Vinegar 1/3 c Sunflower Or Corn Oil Salt And Freshly Ground -Black Pepper; To Taste * Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vitello Alla Francese Categories: Veal, Italian Servings: 4 MMMMM-----------------------------BARB DAY---------------------------------- 8 Veal scallops 1/4 c Flour 1 Egg 2 tb Milk 6 tb Butter Salt & pepper; to taste 1 Lemon; juice only 1 Lemon; in 8 thin slices 1 tb Parsley; finely chopped Pound the scaloppine lightly with a flat mallet. Sprinkle with salt and pepper and dredge on both sides in flour. Beat the egg well and add the milk, salt, and pepper, blend. Dip the veal in egg to coat on both sides Heat the butter in a very heavy skillet and add the veal Cook about 2 minutes on one side, or until golden Turn and cook on the second side until golden. Remove the veal and add the lemon juice to the skillet. Pour this over the veal. Garnish with lemon slices and sprinkle with parsley. Serve with Spaghetti with Marinara Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vitello Tonnato on Pasta Categories: Veal, Italian, Pasta, Fish Servings: 6 1 Onion; chopped 1 tb Minced garlic 10 tb Olive oil 2 lb Veal loin or leg roast 6 3/4 oz Canned tuna, drained 24 Anchovy fillets 1 c Dry white wine 1 c Water or chicken broth 1 ts Thyme leaves 2 Bay leaves 1 ts Ground white pepper 1/2 lb Dry pasta; such as: - penne or small shells 2 Egg yolks Salt to taste 1/4 c Capers 2 tb Finely chopped parsley COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot. Place over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6 anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce heat to low and cook for 45 to 50 minutes or until a meat thermometer measures 135F. Remove the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2 pound dry pasta according to directions. Drain, toss with 1 tablespoon oil and cool. Remove the veal from the cooking liquid and boil liquid 5 minutes, or until reduced by 1/2. Transfer contents of the pot to a bowl and let cool. Remove bay leaves, transfer the contents to a food processor, add yolks and blend until smooth. Continue to blend, adding the remaining 1/2 cup oil in a slow steady stream. When it's time to serve dinner, toss the pasta with the capers, parsley and half of the sauce and arrange on a large platter. Slice the veal very thinly and arrange slices on the pasta. Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Warm Herring Entree or Luncheon Categories: Fish, Dutch Servings: 4 4 Salted Herring 2 Potatos 2 Red Onions 3 dl Cream 2 tb Breadcrumbs 50 g Butter Ground Pepper Rinse the herrings in cold water and cut the tails. Peel potatos and cut in thin slices. Peel onions and cut in thin slices as well. Take a heat-resistent dish and put in a layer of potatos. Then a layer of herrings. Start with potatos and end with potatos. Put pepper on every layer. Put in the cream till appr. 1 inch from the top. Put on the breadcrumbs and spread little lumps of butter on top. Put in a warm - 200 celsius - oven for about 40 minutes until the top is brown. Serve with icecold Aquavit. That's a very strong Danish liquor. From: Koken Met Plezier: Cooking With Pleasure by Wolf Anholt, Culinaire Boekerij, Ede Holland. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Warm Tortellini Salad Categories: Pasta, Salads, Italian, Cheese Servings: 4 2 pk (9 oz each) fresh cheese -tortellini 2 c Broccoli flowerets (1 bunch) 1/2 lb Havarti cheese, cut in 1/4" -cubes Half of 7 1/4 oz jar roasted -red peppers, thinly sliced 1/2 c Reduced-calorie Dijon -vinaigrette dressing Serves 4 Cook the tortellini in a large pot of boiling water according to the package directions. Add the broccoli for the last 5 min of cooking. Combine cheese, peppers and dressing in bowl. Drain pasta and broccoli. Add to cheese and peppers. Per serving: Cal 659 Pro 38g Fat 27g Carb 68g Sod 1,370mg Chol 128mg Exchanges: 4starch/bread, 1 veg, 3 3/4 med-fat meat, 1 1/2 fat From Family Circle magazine 11/26/91 Posted by Theresa Merkling MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Warmer Kartoffelsalat (Hot Potato Salad) Categories: German, Salads, Vegetables Servings: 4 3 Potatoes;Med,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: Wasserschnalle Categories: Soups, German Servings: 4 40 g Fat (not quite 3 Tbsp) 1 Onion, chopped 2 sl To 3 sl leftover bread, cut -into cubes 3/4 l Water or beef broth (3 cups -plus 3 Tbsp) Salt Pepper Marjoram Thyme Caraway seed 1 tb Butter This is a traditional recipes that is rarely encountered today. Brown the onion in the fat until golden brown, then add thyme and marjoram. Stir in the bread cubes, add water (or broth) and bring to a boil. After a few minutes, add salt and pepper to taste. Serve with a small slice of bread in the hot soup. 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: Weinkuechle (Wine Fritters) Categories: Desserts, German Servings: 4 4 Stick-type rolls* 200 g Flour (1 3/4 cups) 2 Eggs 1/4 l Milk (1 cup plus 1 Tbsp) 1 pn Salt Fat for deep-frying 1/2 l Wine OR cider (2 cups plus 2 -Tbsp) Sugar to taste From the Allgaeu area. From grandmother's more thrifty times; rarely encountered today. Combine the flour, eggs, milk, and salt into a batter. Cut the rolls into 4 slices. Dip the slices into the batter, then fry until golden brown. Arrange fritters in a bowl, and pour hot, sweetened wine or cider over them. Give them time to soak up the wine 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: Welsh Cakes Categories: Breads, Welsh Servings: 15 1 lb Self-raising flour 2 oz Butter 4 oz Sugar 4 oz Sultanas and raisins 2 Eggs 1/3 pt Water On sale in every Welsh bakery, these are one of the great delights of teatime. The are easy to make. The Welsh use a flat iron "planc" (a griddle) to bake the cakes, which are cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes. Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter. Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil. Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea. Source: Philippa Davenport in "Country Living" (British), April 1989. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wespennester - Wefzgeneschter (Wasp Nests) Categories: Desserts, German Servings: 8 1 Egg, separated 2 tb Milk 50 g Flour (1/2 cup less 1 Tbsp) 1 ds Salt 10 tb Liquid honey Fat for frying From grandmother's more thrifty times; rarely encountered today. From the Oberallgaeu region. Make a batter of the flour, egg yolk, milk, salt, and sugar. Beat the egg whites, and add to the mixture. Take five wooden spoons and stick the handles about 1/3 to 3/4 inch deep into the dough, twisting the handles as you do so. Immediately transfer them to fat that has been heated to 390 degrees F. As soon as the dough has browned, once again dip into the dough, then back into the hot fat. Repeat the process 5 to 6 times. When the very outside layer has turned crisp and brown, remove the pastry from the spoon handle, fill with honey, and serve hot, dusted with crushed sugar. Makes 8 wasp nests, for dessert. 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: West African Groundnut Stew Categories: Beef, African Servings: 8 3 tb Oil 3/4 c Tomato paste 2 lb Beef cubes, floured 6 c Water Red pepper, if desired 1/2 ts Nutmeg 1/2 c Chunky peanut butter 1 tb Chili powder 2 tb Oil 4 md Onions, sliced 1 Clove garlic, minced In a large, heavy kettle, heat the 3 T oil and add the beef cubes. While they are browning, add the nutmeg and chili powder. When the meat is browned, add the onions, garlic, tomato paste, water (and red pepper). Simmer until meat is tender. A half hour before serving, heat the peanut butter and oil in a small saucepan. Stir over medium heat 5 minutes. Add the peanut-butter mixture slowly to the beef stew and simmer over low heat for 20 minutes. Serve over rice. Serves 8. Variations: Use chicken or turkey pieces instead of beef. You may use leftover cooked meat instead of the beef by sauteing the onion and garlic (and red pepper) first, then adding the meat with the tomato paste and water. A Ghanaian friend suggested the following variation: Saute the vegetables separately, puree together and add to the beef with the tomato paste and water, and use cream-style peanut butter instead of the chunky. ~-From the More with Less Cookbook, except for last variation. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Westphalian Cabbage Categories: Vegetables, German Servings: 4 2 lb Cabbage, Head 3 tb Vegetable Oil 1 ts Salt 1 ts Caraway Seeds 1 c Beef Broth 3 sm Apples, 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: White Asparagus in White Sauce Categories: Vegetables, German Servings: 4 29 oz White Asparagus 2 tb Margarine 2 tb Unbleached Flour 1/2 c Asparagus Liquid 1/2 c Milk 4 oz Ham, Julienne Strips 1/8 ts Nutmeg, Freshly Grated 1/4 ts Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Asparagus with Brown Butter Categories: Vegetables, German Servings: 4 3 lb White asparagus 2 qt Boiling water mixed with 4 ts Salt 1/2 c Unsalted butter 2/3 c Fine,soft white bread crumbs 1/2 ts Freshly ground black pepper SNAP OFF THE WOODY ENDS of the asparagus and discard them or save them to make soup. Using a vegetable peeler, peel the asparagus spears. Lay them flat in a large skillet, pour in the boiling salted water, set the pan over moderate heat, cover it, and cook the asparagus for about 5 minutes, just until they are tender, but still crisp. Meanwhile, lightly brown the butter in a medium skillet over moderate heat. Add the bread crumbs and pepper and lightly toss them to mix. Reduce the heat under the skillet to low, to keep the crumbs warm. The instant the asparagus are done, drain them well, then return them to the skillet and shake them over moderate heat for 30 seconds or so to dry up any excess moisture. Transfer the asparagus to a small heated platter, then artfully arrange the crumb mixture on top. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bean Salad Categories: Russian, Salads, Vegetables Servings: 12 1 lb Baby lima beans,dried 6 c Water 1 Bay leaf 3/4 ts Leaf thyme,crumbled 3/4 ts Red pepper flakes 1/2 c Olive oil 1 ts Lemon rind,grated 1/2 c Lemon juice,fresh 2 Garlic cloves 1/2 c Dill,fresh 1/2 c Parsley leaves 1 1/2 ts Salt 2 Eggs,hard-cooked 1 c Black olives,chopped 3 Green onion,sliced 1. Soak beans overnight, or quick-soak according to package directions. Drain. Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead and refrigerated.) 2. Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor. Whirl just until smooth. Toss with beans. Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day. 3. Separate hard-cooked egg yolks and whites, and press through sieve. Garnish top of beans with chopped olives, green onions and sieved eggs. Serve cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bean Soup Categories: Soups, German, Beans, Pork, Garlic Servings: 8 1 lb Navy Beans, Dry 3 qt Water 1 Ham Bone Or Hock, Smoked 2 tb Parsley, Chopped 1 c Onions, Finely Chopped 1 Garlic, Clove, Minced 2 c Celery & Tops, Fine Chopped 1 1/2 ts Salt 1/2 ts Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Clam Sauce Categories: Pasta, Italian, Clams, Sauces Servings: 6 1/4 c Olive oil 10 oz Whole baby clams 2 Garlic cloves,minced 1/3 c Dry white wine 4 ts All-purpose flour 1/4 ts Red pepper flakes 16 oz Minced clams 1/4 ts Salt 3 tb Chopped parsley Drain and reserve juice in the cans of minced and whole baby clams. In medium saucepan heat oil. Add garlic & saute for 2 min. Stir in flour. Add reserved clam juices, wine, red pepper flakes and salt. Bring to boil & simmer for 10 min. Add minced clams, baby clams and parsley. Return to boil, then keep warm while preparing linguine. When linguine is done, pour sauce over top and toss gently and serve. I forget how many this will serve. Probably at least 4. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Meat Ravioli Categories: Pasta, Italian, Chicken Servings: 4 3/4 lb Chicken breast or veal or -canned tuna; chopped 2 tb Shallots; finely chopped 2 Plum tomatoes; chopped 1 ts Dried leaf sage; crumbled 1/4 ts Mace 1/4 c Parmeson or Romano cheese; -grated 1/2 c Parsley; chopped 1/2 ts Black pepper; coursely -ground 1 tb Brandy or dry sherry Pasta dough Servings: 4 (40 ravioli) Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture. Sauce: 2 Tbs olive oil 4 scallions; thinly sliced 2 cloves garlic; minced 1 cup tomatoes; crushed 1 cup tomato sauce 1 Tbs basil Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Widow's Kisses Categories: Cookies, Austria Servings: 6 3 Egg whites 50 g Granulated sugar (1 3/4 oz) 50 g Confectioners' sugar (1 3/4 -oz) 120 g Nuts, coarsely ground (4 1/4 -oz) 50 g Citron, finely diced (1 3/4 -oz) Baking wafers Over steam, beat egg whites and sugar to firm peaks. Add nuts and citron. Put baking wafers on cookie sheet, putting a small heap (about a teaspoon?) of the mixture on top of each wafer. Let dry in oven. From: Maria Baumgartner (Karin Brewer's mother), Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wiener Schnitzel Categories: Veal, Austrian Servings: 6 4 oz Veal slices (per person), -milk fed, pink in color, 1/4 Inch thick Olive oil Lard Salt Flour Beaten eggs (1 egg per two -slices veal) Fine dry bread crumbs Trim all fat from veal. Pound each slice as thin as possible (about 1/8 inch thick). Make small vertical cuts all around the edges of the veal. Salt each slice. Dip first into a soup plate containing flour, and shake off excess; next into a soup plate of beaten egg; finally into a soup plate containing dried bread crumbs, pressing crumbs well in with the palm of your hand, then shaking off excess. Fry in deep fat, half olive oil, half melted lard, so hot that it smokes, for 2 to 3 minutes on each side, or until heat is right when the breading ripples golden brown. Schnitzel is done and tender when a fork goes right through the meat. Serve garnished with lemon wedges and potatoes or salad as a side dish. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 - 1966] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wild Mushroom Risotto Categories: Italian, Vegetarian Servings: 2 3 tb Unsalted butter 4 oz Shiitake mushrooms; - (or other wild mushrooms), - stems removed, sliced 4 oz White mushrooms - stems removed, sliced Salt Freshly ground black pepper 2 tb Unsalted butter 1 tb Oil 1/3 c Finely minced onion 1 1/2 c Arborio rice 1/2 c Dry white wine or broth 5 c Broth 1/4 c Mascarpone cheese -=OR=- Whipping cream -(or substitute skim milk) 1/4 c Grated Parmesan cheese 1 tb Chopped parsley You can substitute dried wild mushrooms for the shiitake. Just soak them for 15-to-20 minutes beforehand (and be sure to add the strained soaking liquid to the stock). HEAT BUTTER in small skillet over moderate heat. When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft. Add salt and pepper to taste. Turn off heat and set aside. Bring the broth to a steady simmer in a saucepan on top of the stove. Heat butter and oil in heavy 4-quart casserole over moderate heat. Add onion, saute for 1-to-2 minutes, until it begins to soften, being careful not to brown. Add rice to butter-oil-onion mixture. Using a wooden spoon, stir 1 minute, making sure all grains are well coated. Add wine and stir until completely absorbed. Add simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next 1/2 cup, reserving 1/4 cup to add at the end. Stir often. After approximately 18 minutes (rice should be tender and firm), add 1/4 cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt. Sprinkle with parsley. Serve immediately. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wild Mushroom Soup (Minestra Di Funghi Selvatici) Categories: Italian, Soups Servings: 8 1/4 oz Dried porcini mushrooms (8 -large pieces) 3 md Potatoes 2 sm Carrots 1 md Onion 1 sm Shallot 2 lb Wild or cultivated fresh -mushrooms 2 Bacon slices (2 oz) 10 tb Olive oil 2 1/2 qt Basic Broth (or canned -chicken broth) 1 ts Salt 1/4 c Minced fresh flat-leaf -parsley Freshly-ground black pepper PREPARATION: Put dried porcini mushrooms in a small bowl with 1/2 cup hot water. Let stand until softened, about 20 minutes. Remove mushrooms and strain liquid through a fine sieve. Return mushrooms and liquid to the bowl; discard the sediment. Peel and coarsely shred the potatoes and carrots. Peel and coarsely chop the onion. Peel and mince the shallot. Thinly slice the fresh mushrooms. Mince the bacon. COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add the bacon and onions and saute over medium heat until the onions soften and the bacon is translucent, about 2 minutes. Bring broth to a boil in a large saucepan. Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. Return to a boil and simmer until vegetables are tender, about 10 minutes. Heat remaining oil in a large skillet. Add the fresh mushrooms and salt and saute over medium until mushroom liquid has evaporated, about 10 minutes. Add mushrooms to the soup kettle and simmer for 30 minutes. Adjust seasoning if necessary. SERVING: Ladle soup into warm bowls. Sprinkle with parsley and ground black pepper. Serve immediately. Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wine Cream--(German) Categories: Desserts, German Servings: 6 2 c Dry white wine 1/2 c Sugar 4 Eggs 1 ts Grated lemon rind 1 ts Grated orange rind Wine Cream--(German) Combine all of the ingredients in top of a double boiler. Cook, beating with a whisk or fork until frothy and thickened. Pour into serving dishes and chill. Serve with whipped cream if you like. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wine Sauce For Keftedes (Keftedes Tou Fournou Krasata) Categories: Greek, Sauces, Meats Servings: 1 Karen Mintzias 1 c Tomato sauce 2 c Dry red wine 1 lg Bay leaf 2 Whole cloves 1/2 ts Dried oregano or marjoram Salt & freshly ground pepper Prepare Keftedes Tiganites, but instead of frying, arrange close together on a baking pan approximately 8 x 11 x 2-inches. Bake for 10 minutes. Meanwhile, in a small pan combine the tomato sauce, red wine, bay leaf, cloves, oregano or marjoram, salt and pepper. Boil for 5 minutes then pour over the keftedes in the oven. Reduce the oven heat to 300 degrees and bake for 40 minutes. Remove the bay leaf and cloves 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: Wirsingroellchen (Savoy Cabbage Rolls) Categories: Breads, German Servings: 4 8 Leaves Savoy cabbage 1/8 l Sour cream (1/2 cup plus 1/2 -Tbsp) 300 g Leftover meat (10 1/2 oz) 1 bn Parsley Peel of 1/2 a lemon, grated 80 g Butter (1/3 cup) A little meat broth 1 tb To 2 tb plain breadcrumbs Salt to taste Ground nutmeg to taste Pepper to taste From the Ries area. Run the leftover meat and then parsley through the meat grinder. Combine the butter, egg, and breadcrumbs and stir until fluffy. Add to the meat mixture. Add salt, pepper, and nutmeg to taste, and mix well. Briefly blanch the cabbage leaves in boiling salted water, then spread out on a wooden cutting board and let them cool off a bit. Spread the filling on top, then dust with grated lemon peel, and roll up. Neatly arrange in a pan next alongside each other, and bake. Baste several times with sour cream. 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: Wolowe Oczy Jajka (Bull's-Eye Eggs) Categories: Eggs, Polish Servings: 4 4 sl White bread Butter or margarine, room -temperature 4 Eggs 2 tb Half and half Salt Freshly ground black pepper 1/3 c Shredded sharp Cheddar -cheese Servings: 4 Finely chopped parsley Preheat oven to 325 F. Cut out a 2 1/2 inch circle from centre of each bread slice, leaving crust intact. Discard bread circles or reserve for another use. Lightly spread butter or margarine on 1 side of each bread piece. Heat a large skillet. Add bread, buttered side down. Cook over medium heat until lightly browned. Turn bread over, cook 1 minute. Remove from skillet. Lightly grease a large shallow baking dish. Place each bread piece in baking dish. Break 1 egg into each bread crust. Drizzle 1 1/2 teaspoons half and half over each egg. Season with salt and pepper to taste. Top bread crusts with shredded cheese. Bake 15 to 20 minutes or until egg whites set. Garnish with parsley. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yahni me Koukia (Meat Stew with Broad Beans) Categories: Greek, Main dish Servings: 6 Karen Mintzias 1 kg Beef or lamb stew meat 2 tb Oil or butter 1 lg Onion; finely chopped 2 Garlic cloves 1/2 c Chopped celery 1 c Chopped, peeled tomatoes 1/4 c Tomato paste 1/4 c Dry red wine 3 Cloves 1/4 c Chopped parsley Salt Freshly ground black pepper 1/2 ts Sugar 500 g Very young broad beans Serves: 5-6 Cooking time: 2 to 2-1/2 hours Trim meat and cut into 3 cm (1-1/4 inch) cubes. Heat half the oil or butter in a heavy pan and brown meat quickly on each side, adding a single layer of meat to pan at a time. Remove to a plate when browned. Reduce heat, add remaining oil and onion and fry onion gently until transparent. Add garlic, celery and carrot and fry for a few minutes longer. Add tomato paste, wine, water, cloves, bay leaf and most of parsley. Return meat to pan and add salt and pepper to taste and the sugar. Cover and simmer gently for 45 minutes for lamb, 1-1/4 hours for beef. Wash broad beans well, top and tail, pulling off strings at the same time. Cut into 8 cm (3-inch) lengths. Add to yahni, cover pan and simmer for further 30-45 minutes or until meat is tender. Put yahni in a serving dish and sprinkle with remaining parsley. Serve hot with a tossed salad and crusty bread. Note: Other vegetables may replace the broad beans; use same quantity unless otherwise specified. GREEN BEANS: Top, tail and string if necessary. Slit down centre. GREEN PEAS: Shell 1 kg (2 lb) green peas and add; 2 cups frozen peas may be used instead of fresh peas. CELERY: Omit celery from basic recipe. Cut 1/2 bunch celery into 8 cm (3-inch) lengths and blanch in boiling, salted water for 5 minutes. Drain and add. ZUCCHINI (COURGETTES): Top and tail and cut into 1 cm (1/2 inch) slices. CAULIFLOWER: Break 1 small head cauliflower into florets, soak in salted water, drain, rinse and add. POTATOES: Peel 750 g (1-1/2 lb) medium-sized potatoes, quarter and add. 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: Yellow Split Pea Puree Categories: Vegetables, German Servings: 6 2 c Yellow Split-Peas, Dry 6 c Stock, Broth, Or Water 1 lg Onion, Whole 1 lg Carrot 1 lg Turnip Or Parsnip 1/8 ts Marjoram, Dried 1/8 ts Thyme, Dried 1 ts Salt 1 sm Onion, Minced 2 tb Butter, Melted 2 tb Unbleached Flour Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yemenite Haroset Categories: Jewish, Desserts Servings: 8 1/2 lb Pitted dates 1/4 lb Raisins 4 Figs, dried 1 1/2 c Sweet wine 1/4 lb Walnuts 1/4 lb Almonds 2 tb Sesame seeds 1/2 ts Cumin 1/2 ts Ginger, ground 1/2 ts Cinnamon 1/2 ts Cardomom Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the wine. Mix again, at low speed. Add remaining ingredients and mix at low speed until nearly smooth. ~---- Peninsula Daily News --- 3/31/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yemista me Lahano (Stuffed Cabbage Leaves) Categories: Greek, Main dish Servings: 6 Karen Mintzias 1 lg Onion; finely chopped 1 tb Olive oil 1 kg Ground beef or lamb 1/3 c Short grain rice 1 Tomato; peeled and chopped 2 tb Chopped parsley 1 ts Chopped dill or mint 1/8 ts Ground cinnamon Freshly ground black pepper 24 Cabbage leaves Salted water 1 tb Butter 2 c Hot stock or water Salt 1 tb Cornflour 2 Eggs; separated 1 Lemon (juice only) Chopped dill or parsley Serves: 6 Cooking time: 1 1/2 hours Gently fry onion in oil until soft. Mix into meat with rice, tomato, herbs and cinnamon, seasoning to taste with salt and pepper. Divide into 24 portions. Blanch cabbage leaves in boiling, salted water for 5 minutes until softened. Drain and cut out thick centre of larger leaves (very large leaves may be cut in half). Place one portion of stuffing on base of leaf, turn up base, fold in sides and wrap firmly into a neat roll. Repeat with remaining ingredients. Place rolls close together, seam sides down, in a deep pan lined with trimmings from cabbage leaves. Add stock or water, butter, salt and pepper to taste. Invert a heavy plate on top of rolls and cover pan tightly. Simmer gently for 1 1/2 hours. When cooked, drain off stock carefully into a small saucepan. Reduce to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste with a little cold water. Let it boil 1 minute. Beat egg whites in a bowl until stiff, add yolks and beat thoroughly. Gradually beat in lemon juice, then boiling stock. Return sauce to small pan, place over low heat and stir constantly until egg is cooked - do not boil. Arrange rolls on a heated serving dish and spoon some of the sauce over them. Garnish with chopped dill or parsley and serve remaining sauce separately. Serve with mashed potatoes. Note: Grape vine leaves may be used instead of cabbage - about 40 will be required since they take less filling. 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: Yiouvetsi Categories: Greek, Main dish Servings: 6 Karen Mintzias 6 Lamb leg or shoulder chops -(thickly cut) 1/4 c Butter or corn oil 1 lg Onion; finely chopped 1 c Tomato puree 1 c Chopped, peeled tomatoes 3 Cloves 1 lg Cinnamon bark piece Salt Freshly ground black pepper 4 c Boiling water or stock -(more if necessary) 2 c Orzo or kritharaki 1/4 c Grated kefalotiri cheese 1/2 c Diced haloumy or feta cheese Oven temperature: 180°C (350°F) Cooking time: 2 hours Have meat retailer cut chops about 4 cm (1-1/4 inches) thick. Alternatively purchace a leg of lamb and have it cut into 6 pieces. Place lamb in a baking dish and spread or pour oil or butter on top. Bake in a moderate oven for 20 minutes. Add onion to dish and return to oven for further 10 minutes. Add tomato puree, chopped tomatoes, cloves, cinnamon bark and salt and pepper to taste. Baste meat with liquid and cook for futher hour until meat is tender, adding a little of the water or stock if necessary. When meat is cooked add water or stock and stir in pasta. Cook for futhre 20 minutes, stirring occasionally, and adding a little more liquid if mixture looks dry. When pasta is tender, sprinkle cheese over pasta and return to oven for 5 minutes. Serve immediately. NOTE: This is a popular restaurant dish in Greece, Cyprus and Egypt. The pieces of meat are placed in individual casserole dishes after the initial cooking, and the sauce, pasta and water or stock added to each dish, then cooking completed. In the home I suggest dividing the meat and pasta ater it is cooked and just before adding the cheese. Return to oven for cheese to melt. 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: Youvarlakia Categories: Greek, Meats, Main dish Servings: 5 Karen Mintzias 1 lb Ground beef 1/4 lb Onion; grated 3 Garlic cloves; minced 1/2 ts Oregano 1 ts Ground cumin 2 tb Minced flat-leaf parsley 2 tb Finely chopped fresh mint 1/2 ts Freshly ground black pepper Salt 1/4 c Long-grain rice 4 tb Fruity olive oil MMMMM---------------------------TOMATO SAUCE-------------------------------- 1/2 c Finely chopped onion 4 Garlic cloves; minced 1/2 ts Freshly ground cinnamon 1 tb Honey 2 lb Tomatoes - skinned, seeded & chopped Salt Freshly ground black pepper 1/2 c Herb broth or water 2 tb Minced flat-leaf parsley 2 tb Finely chopped fresh mint 1 tb Finely chopped fresh basil Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt. Rinse, then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all ingredients well. Form small sausage shapes. Heat the oil in a large skillet and fry the meatballs until brown. Drain on paper towels. Add the onion to the oil remaining in the pan and fry over gentle heat until translucent. Add the garlic, cinnamon, and honey and stir until carmelized. Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced. Add the herb broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yutangza (Steamed Cilantro Buns) Categories: Breads, Russian Servings: 16 1 pk Yeast, dry 2 ts Sugar 1/2 c ;Water, lukewarm 1/2 c Milk 1/2 ts Salt 8 tb Butter, sweet 3 c Flour, unbleached 1 c Cilantro, fresh; finely chop Approx. Cook Time: 2:30 In a large bowl, combine the yeast, sugar, and water and let proof. Stir in the milk, salt, and two tablespoons of the butter and mix well with a wooden spoon. Stir in three cups of the flour, one cup at a time, stirring well after each addition. Transfer the dough to a floured surface and knead until smooth and elastic, about eight minutes, adding enough of the remaining flour to prevent sticking. Shape the dough into a ball. Place in a buttered bowl and turn to coat. Cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch the dough down and knead briefly. Divide into sixteen parts and shape each into a ball. On a floured surface with a floured rolling pin, roll out one ball to a round about 1/16" thick. Brush generously with melted butter and sprinkle all over with cilantro. Fold in the edges of the round so they meet in the center and roll into a smooth bun between the palms of your hands. Repeat with the remaining balls of dough. Place the buns on a buttered baking sheet, brush lightly with melted butter, and let them rise, covered, for about 20 minutes. In a bamboo or metal steamer set over simmering water, steam as many buns as will fit without touching, partially covered, until cooked through, about 20 minutes. Steam the rest of the buns. Serve slightly warm. --- Please to the Table von Bremzen & Welchman MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yuvarelakia Soupa Avgolemono (Meat-Rice "Barrel" Soup) Categories: Greek, Soups Servings: 6 Karen Mintzias 1 lb Ground beef, veal or lamb 1 Onion; grated 2 Garlic cloves; crushed (opt) 6 tb Raw long-grain white rice Chopped fresh parsley 2 tb Chopped dill, mint or basil 1 ts Dried oregano or thyme Salt & freshly ground pepper 3 Eggs 5 c Water or stock 1 Onion (optional); chopped 1 Celery stalk (opt.); chopped 1/2 Carrot (optional); chopped 1 Lemon (or more), juice only In a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut- sized barrels and set aside. In a soup pot, bring the water or stock to boil with the chopped onion, celery and carrot, and salt and pepper to taste. Lower the heat and add the meat-rice barrels. Simmer, covered, for 30 minutes, then remove from the heat. To prepare avgolemono, beat the two remaining eggs for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added. Add to the soup and heat, being careful not to let it boil. Serve hot, garnished with parsley. Note: This soup is frequently made without the additional vegetables added to the liquid. Also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 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: Yuvetsi Kritharaki Me Kima Kypriotiko Categories: Main dish, Pasta, Greek Servings: 4 Karen Mintzias 2 tb Vegetable oil or margarine 1 lb Lean meat, ground 1 Onion; minced or grated Salt & freshly ground pepper 3 Whole cloves 1 Cinnamon stick 2 tb Tomato paste 1 c -Hot water 1 qt Stock (same flavor as meat) 1 1/4 c Kritharaki or orzo Parsley or watercress Heat the oil and mash the meat into it with a fork, then cook over moderate heat, stirring constantly until the raw color disappears. Add the onion, salt, and pepper to taste, spices, and tomato paste diluted with hot water. Cover and simmer for 20 minutes, then remove the spices. Add the hot stock and kritharaki and transfer to a buttered "yuvetsi" or baking casserole. Taste and adjust seasonings. Bake in a moderately hot oven for 40 minutes, or until the pasta is tender and all liquid has been absorbed, stirring once. Remove from the oven. Drape with a dry kitchen towel to absorb moisture. Serve hot, garnished 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: Zabaione Marsala Categories: Italian, Desserts Servings: 4 4 Egg yolks 1/3 c Sugar 1/2 c Sweet Sicilian Marsala - such as Florio or - Pellegrino Cinnamon Try substituting other wines (or liqueurs) for the Marsala; a combination of strong coffee and brandy also makes a flavorful, though not traditional, Zabaione. BRING A QUART OF WATER to a simmer in a small saucepan. Place the egg yolks in a heat-proof bowl and whisk by hand until liquid. Whisk in the sugar in a stream, then the Marsala. Regulate the heat under the pan so that the water simmers gently, then place the bowl over the pan so that the bottom of the bowl is above the surface of the water. Whisk vigorously; the Zabaione will begin to absorb air fairly quickly. Continue whisking for a total of 4 minutes, until the Zabaione is very aerated and thickened. Pour into stemmed glasses, dust with a dash of cinnamon and serve immediately. Though not traditional, you may wish to serve the Zabaione cool: After whisking until thickened, continue whisking by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip, until the Zabaione is cool. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zardalu Polo - Persian Lamb and Apricot Pilaf Categories: Lamb, Rice, Persian Servings: 6 1/2 c Butter 1 Onion, finely chopped 1 lb Lean lamb, cubed Salt, pepper 1/2 ts Ground turmeric 1/2 ts Ground cinnamon 2 1/2 tb Seedless raisins, preferably -golden 4 oz Fresh or dried apricots, -halved 2 c Long-grain rice, washed in 3 -changes of water Heat butter in heavy pan and fry onion until golden. Add meat and brown on all sides. Season to taste with salt, pepper, turmeric and cinnamon. Mix in raisins and apricots. Add water (about 3/4 cup) to cover. Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender. Stir occasionally to prevent scorching, adding water if necessary. Texture should be thick but pourable. Boil 4 cups water, add 1/2 teaspoon salt and rice. Bring to boil again and boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15 minutes or until almost tender. Fluff with fork. Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice. Set over very low heat, stretch clean cloth over pot and place cover over cloth. Steam 20 minutes, or until rice is tender. Makes 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zeppoli Categories: Desserts, Italian Servings: 20 2 tb Butter 1 pn Salt 1 c Flour 3 Eggs, whole 1 Egg yolk Vegetable oil - for deep frying 1/2 c Confectioners' sugar As made in Naples for the Feast of San Giuseppe, these crullers are piped from a pastry bag into ring shapes. After being fried, their centers are filled with pastry cream and cherry preserves. PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until butter dissolves. Off heat, dump in flour all at once and stir rapidly to mix. Return pan to medium-high heat and cook, still stirring rapidly, until mixture is smooth and begins to coat bottom and sides of pan. Remove pan from heat and, one at a time, add eggs and extra yolk, stirring briskly until each addition is absorbed. Let mixture cool to room temperature. Put confectioners' sugar into a brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons, drop in nuggets of dough about the size of a small walnut. Fry a few at a time for 5-to-6 minutes each. As they cook, the zeppoli will rise to the surface, turn over when their bottom halves are golden brown, and finally rupture slightly and puff further as the interior dough expands. Remove them from the oil when golden brown, firm, and hollow inside. (Check one from the first batch, and if the interior is at all soggy, cook the rest longer.) Drain zeppoli briefly on paper towels, then toss in the bag with confectioners' sugar. Serve at once. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zesty Eggplant Slices (Skhtorats) Categories: Russian, Appetizers Servings: 6 1 3/4 lb Long Narrow Eggplants; Cut -Into 1/2-Inch Slices 1 tb Coarse (Kosher) Salt 4 lg Cloves Garlic; Crushed In A -Garlic Press 3 tb Red Wine Vinegar 1/2 c Olive Oil; Or As Needed 1/4 c Fresh Cilantro; Chopped Freshly Ground Black Pepper -And Salt To Taste Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel. In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant. Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried slices to a large bowl, without draining. Let cool. Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for at least 2 hours before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zesty Italian Chicken (Microwave) Categories: Chicken, Italian Servings: 6 2 tb Margarine or butter 1/2 ts Dried sage, crushed 3 Whole chicken breasts (about -2 1/4 lbs), skinned, Boned and halved lengthwise 1 Green pepper, cut in thin -strips 1/3 c Sliced fresh mushrooms 15 oz Tomato sauce (1 can) 1 1/2 ts Dried oregano, crushed 1/2 ts Garlic powder 1/2 ts Lemon pepper 6 Thin slices Swiss cheese 6 Thin slices ham Hot cooked rice or spaghetti Combine the margarine or butter and sage in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. Microcook, uncovered, on HIGH for 30 to 60 seconds. Rinse chicken and pat dry. Add to dish, turning once to coat well. Add green pepper and mushrooms. Cover with vented microwave-safe plastic wrap and cook on HIGH for 8 to 10 minutes or until chicken is tender and no longer pink, turning chicken over and rearranging once. Remove chicken and vegetables from dish with a slotted spoon. Stir tomato sauce, oregano, garlic powder and lemon pepper into the drippings in pan. Cook, covered, on HIGH until hot and bubbly, about 3 to 4 minutes. Meanwhile, wrap each piece of chicken with a cheese slice, then a ham slice. Place in dish on top of sauce. Top with the cooked vegetables. Cook on HIGH, covered, for 3 to 5 minutes until heated through, giving dish a half-turn once. Serve with hot cooked rice or spaghetti. Makes 6 servings. NUTRITION INFORMATION PER SERVING Calories: 466 Protein: 44 g Carbohydrates: 34 g Fat: 17 g Cholesterol: 113 mg Sodium: 952 mg Fiber: 3 g [ BETTER HOMES & GARDENS; Prize Tested Recipes; Sept 1987 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zhug (Hot Relish) Categories: Yemani, Relishes, Condiments Servings: 1 3 Cardamom pods 1 ts Black peppercorns 1 ts Caraway seeds 4 Hot chilis (more if desired) 1 1/2 c Coriander sprigs -- washed and drained 6 Garlic cloves 1/2 ts Salt 1/4 c -Cold water Place cardamom pods, peppercorns and caraway seeds in jar of blender and blend to a coarse powder. Cut stems from chilis, leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree. Turn into a small saucepan and bring to the boil. Simmer uncovered for 10 minutes, then place in 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: Zimbabwe Greens Categories: African, Vegetables Servings: 4 Stephen Ceideburg 1 bn Collard greens, washed 1 c Water 1 lg Tomato, cored, chopped 5 Green onions, sliced (green -and white part) 3 tb Natural smooth peanut butter Salt to taste The greens used in his homeland aren't available here, but Reneth Mano finds collard greens an excellent substitute. Finely shred the greens, discarding tough stems. Place in a saucepan with the water. Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don't overcook). Drain greens, reserving liquid. Return greens to medium heat; add tomato and onions. Heat through, stirring frequently. Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to vegetables. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick. Taste, and add salt if needed. Serves 4. PER SERVING: 110 calories, 6 g protein, 9 g carbohydrate, 6 g fat (1 g saturated), 0 mg cholesterol, 85 mg sodium, 4 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: Zimsterne - (Spicy Star Cookies) Categories: Cookies, Jewish Servings: 60 1/4 c Margarine 1/4 c Honey 1/4 c Sugar 2 Eggs 3 c Flour 2 ts Baking Powder 1/2 ts Baking Soda 1 ts Ground Cinnamon 1/2 ts Ground Nutmeg 1/4 ts Ground Cloves 1/2 c Unsweetened Apple Juice Cream the margarine, honey, sugar and eggs together in a bowl until smooth and fluffy. Add the remaining ingredients and mix well. Divide the dough into thirds. Flatten each one into a circle 1/2 inch thick. Wrap each in plastic wrap. Refrigerate overnight until firm. Remove the dough from the refrigerator and roll out on a lightly-floured surface to 1/8 inch thick. Cut out the dough with a star cookie cutter and place on a lightly-oiled baking sheet. Bake in a 375-degree oven for 8 to 10 minutes, or until lightly browned. Note: These Zimsterne have approximately three-quarters teaspoon of sugar per serving. Makes 60 One Serving of 2 Cookies = Calories: 78 Carbohydrates: 14 Protein: 2 Fat: 2 Sodium: 52 Potassium: 22 Cholesterol: 9 Exchange Value: 1 Bread 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: Ziti Baked My Way Categories: Italian, Pasta Servings: 12 1 lb Ziti or Mostaccioli - Pasta;, cooked and drained 3 lb Ricotta (low-fat) 1 1/3 c Grated Parmesan Cheese 2 (32 oz) Jars Spaghetti Sauce OR: 2 qt Italian Homemade Sauce THIS IS VERY SIMPLE TO MAKE AND DO THE NIGHT BEFORE Cook the ziti or mostaccioli pasta until al dente. Drain. In a large roasting dish, spread a thin layer of sauce over the bottom. Sprinkle with 1/3 of the Parmesan cheese. Soften the ricotta cheese in Microwave by cooking on LOW (30%) for about 1-1/2 to 2 minutes. Layer with half each of ziti, ricotta cheese, sauce, and half of remaining Parmesan cheese. Repeat layers. Bake in a preheated 350F. degree oven for approximately 1 hour. Let stand for 1/2 hour before serving. NOTE: If making the night before, cover with plastic wrap. DO NOT COVER WITH FOIL if dish is to be stored as the tomato mixture reacts against the foil. NOTE: Remove plastic wrap and cover with foil before baking. Deidre Anne Penrod, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Blossoms, Cretan Style Categories: Greek, Appetizers, Vegetables Servings: 6 Karen Mintzias 30 Zucchini blossoms 3 tb Olive oil 4 Scallions, minced 1 Garlic clove; minced 1/3 c Raw long grain rice 1/2 c Canned tomatoes; drained 3 tb Chopped parsley 3 tb Chopped fresh mint or dill Salt & freshly ground pepper 1/2 ts Granulated sugar Soak the stems in cold water overnight, without soaking the blossoms. The following day, wash and drain on a towel. Cut off and discard the stems without breaking the blossoms, and set the blossoms aside while you make the filling. Heat the oil and saute' the scallions until soft. Add the garlic and rice and cook over moderate heat for 2 minutes stirring constantly with a wooden spoon. Stir in the tomatoes, herbs, and enough water to cover the rice, then season with salt and pepper and the sugar. Simmer for 5 minutes, and remove from the heat. Using a teaspoon, stuff each blossom carefully, holding it in the palm of one hand, then close it and lay it on its side in a buttered flameproof casserole large enough to accomodate all the blossoms. Continue until all are filled. Pour 1 cup of warm water into the casserole. Invert a plate over the flowers, then cover the casserole and simmer over lowest heat about 1-1/2 hours. Check every 30 minutes to see if more water is needed; if so, add warm water (it should all be absorbed when cooked). Serve with poultry, meat or fish dishes, or as a delightful first course. 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: Zucchini Fritatta Categories: Italian, Cheese, Eggs Servings: 12 5 Eggs 1/4 c Olive oil 1/4 c All purpose flour 1 ts Baking soda 1 ts Baking powder 1 c Grated Cheddar cheese 1/2 c Grated Parmesan cheese 1 md Red onion, sliced 6 c Sliced zucchini From Sheryl Benesch, Korbel Champagne Cellars. Accompanying champagne: Korbel Brut Grease and flour a 9- by 13-inch baking pabn. In a bowl mix all of the ingredients except the sliced zucchini. Then add the zucchini and pour the mixture into the prepared pan, spreading the mixture evenly. Bake in a preheated 350 degree F oven for 25 minutes or until golden brown. Serve warm or cold. Serves 12 to 16. 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: Zucchini Pizza Categories: Italian, Pizza Servings: 6 1 1/2 lb Zucchini 1 ts Salt 3 lg Eggs 1/2 c Flour 1/2 c Grated Parmesan 1/2 ts Oregano Pepper Olive oil 1 c Tomato sauce Pizza toppings: mushrooms, Mozzarella, etc. Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini. Preheat oven to 350 degrees. Grease a 9x13 pan. Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and Mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly. Notes: Can also be made in a jelly roll pan I prefer just mushrooms on top, too many extras don't enhance IMHO You could probably use a mixture of Romano and Parmesean... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini-Kuchen (Zucchini Cake) Categories: Cakes, German, Chocolate Servings: 6 10 1/2 oz Small zucchini (300 g) 1 c Less 2 Tbsp sugar (200 g) 4 Egg yolks Juice and grated peel of one -lemon 1 ds Salt 2 tb Rum 3 1/2 oz Flaked coconut (100 g) 3 1/2 oz Candied fruit (100 g) -[candied cherries, per the Illustration. Do not use -fruitcake mix, as The flavor would be -different. K.B.] 3/4 c Plus 2 Tbsp flour (100 g) 1 ts Baking powder 4 Egg whites, chilled Shortening for greasing cake -mold 7 oz Dark cake glaze (200 g) -[This is a prepackaged chocolate glaze available in Germany. The glaze from the 'Rehruecken' recipe should work just fine, or any glaze recipe that produces a hard (not creamy) chocolate frosting. K.B.] flaked coconut for garnish Wash and dry zucchini, and trim off ends. Finely grate the unpeeled vegetables. Spread on a clean dish towel and pat dry. Beat sugar and yolks until creamy and sugar is dissolved. Add lemon juice, lemon peel, salt, rum, flaked coconut, and mix well. Cut the candied cherries in half, or chop into smaller pieces, as desired. Add to mixture. Mix flour and baking powder and add it as well as the grated zucchini. Beat the chilled egg whites to stiff peaks and carefully fold into the batter. Pour into well greased 'Rehruecken' mold [I would also flour it, I think. K.B.]. In a preheated oven, bake at 350 to 390 degrees F for 40 to 50 minutes. Let cake cool in pan for 5 to 10 minutes, then carefully invert into a grate and let cool all the way. Half a day before serving, cover with cake glaze all around. Let glaze dry. Shortly before serving, dust with flaked coconut. From: MEINE FAMILIE UND ICH, 10/86. Dr. Franz Burda, Munich. 1986. (Translation/Conversion: Karin Brewer) Shared by: Karin Brewer, Cooking Echo, 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini-Tomato Tian Categories: Vegetables, French Servings: 8 4 tb Extra virgin olive oil 4 lg Onions, sliced 2 ts Thyme, fresh, chopped 8 lg Plum tomatoes 1 1/2 lb Zucchini, small 1. Preheat oven to 375F. In skillet, heat 1 T oil over medium heat. Add onions; saute 10 minutes, or until tender. Add 1 t thyme and 1/4 t each salt and pepper. 2. Cut each tomato lengthwise into 4 slices. Slice zucchini crosswise into 1/2-inch diagonal slices. Arrange tomate, zucchini and onion slices in rows across width of 2 1/2 qt shallo baking dish. 3. In small bowl, combine remaining 3 T oil, 1/2 t salt and 1/4 t pepper; mix. Drizzle over vegetables. Cover tightly with foil. Bake 15 minutes; uncover. Bake 30 minutes or until vegetables are tender; let stand 10 miutes before serving. *Tian is the name of both a layered vegetable mixture and the baking dish it's cooked in, Provence, Franc. From: McCall's August 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zuppa D'aglio - Garlic Soup Categories: Italian, Soups Servings: 8 3 Heads Garlic, Fresh 1/4 c Olive Oil 1 md Onion, Cut up up 2 Celery Ribs, Cut Up 1 c White Wine, Dry 1/4 c All-Purpose Flour 1 ga Chicken Stock 1 md Potato, Peeled And Cut Up 1 c Whipping Cream 10 Basil Leaves, Fresh, - Chopped 5 Sprigs Thyme Leaves, Fresh 2 ts Salt ts White Pepper 1/2 ts Tabasco 1 ts Extra Virgin Olive Oil 2 Garlic Cloves, Sliced Very - Thin, For Garnish 1. Cut two of the garlic heads in half across and remove the papery outer skin. Put these cut side down on a very hot surface - a griddle or black iron skillet - until they're black. Peel all the garlic completely. 2. Heat the olive oil in a large saucepan and saute the onions, celery, and the garlic until lightly browned at the edges. Add the wine and bring to a boil. 3. Sprinkle in the flour and stir the pot thoroughly, but don't let it brown. Add the chicken stock, 1/2 gallon water, and the potato. Whisk about the pot well and bring to a boil. Reduce to a rapid simmer and cook for about an hour and 15 minutes. 4. Strain out the solids from the soup, and puree them in a blender or food processor, along with enough broth to ease things along. Return the puree to the soup and restore the boil. Add the whipping cream, basil, thyme, salt, pepper and Tabasco. 5. Heat the extra virgin olive oil in a skillet very hot. In it toast the slivers of garlic until brown around the outside. 6 Ladle the soup into bowls and garnish with roasted garlic slivers. Float a toasted, garlic-buttered slice of French bread on top. Serves eight to twelve. Suggested wine: Marinasco Chef Andrea Apuzzo writes of this recipe in his book "La Cucina di Andrea's", "Garlic wears many hats. Most people think of it in its aggressive, green, aromatic, sharp form. But when garlic is cooked slowly for a long time, it takes on a sweet nuttiness that is every bit as interesting as its more raw flavors. The sweet side of garlic is exemplified by this soup." Andrea's Restaurant 3100 Nineteenth Street Metaire, Louisiana 70002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zuppa Di Vongole - Clam Soup Categories: Soups, Fish, Italian Servings: 4 36 Littleneck clams in shells 1/2 c Olive oil 2 tb Finely chopped parsley 2/3 c Dry white wine 1 1/2 tb Finely chopped shallots 2 ts Finely chopped garlic 1/4 ts Cornstarch dissolved in: 4 Slices Italian bread 1. Set clams in large basin with cold water. Let stand 5 min. then drain and refill basin with clean water. Scrub clams vigorously with a coarse, stiff brush. When all are scrubbed, drain and refill basin with clean water. Repeat these steps for 20 - 30 min until water in basin remains clean. Transfer cleaned clams to a bowl. 2. Choose a heavy casserole large enough to contain the clams later. (Remember that they more than double in volume when open.) Over med. heat saute the shallots in olive oil until translucent. Add the garlic. When it has colored lightly add the parsley and stir two or three times. Add cornstarch and wine, turn the heat to high, and cook briskly for 2 min. 3. Drop in the clams. Stir, basting them lightly, and cover tightly. Continue cooking over high heat and stir the clams from time to time so that they all cook evenly. When their shells open, they will release their juices, and they will be done. 4. Place a slice of bread in each individual soup plate. Ladle the clams and sauce over the bread, taking care not to scoop up the liquid from the bottom of the pot because it probably contains sand. Other notes: In Italy the pot comes to the table and the clams are served a few at a time so that they don't get cold. This recipe is from "The Classic Italian Cookbook" by Marcella Hazan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zuppa Inglese Categories: Italian, Desserts Servings: 10 1 Pane di Spagne - baked and cooled MMMMM--------------------------PASTRY CREAMS------------------------------- 1 qt Milk 1 1/2 c Sugar 12 Egg yolks 2/3 c Unbleached all-purpose flour 1 tb Grated orange zest 2 ts Vanilla extract 4 oz Bittersweet chocolate 1/2 ts Cinnamon MMMMM------------------------------SYRUP----------------------------------- 2/3 c Water 2/3 c Sugar 1/2 c Dark rum MMMMM----------------------------FINISHING--------------------------------- 3/4 c Heavy cream Chocolate shavings Candied fruit BRING THE MILK and half the sugar to a boil in a large saucepan. Whisk the egg yolks in mixing bowl and beat in the remaining sugar. Sift in the flour and beat it in. Beat 1/3 of the boiling milk into the egg mixture. Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil. Cook, beating about 1 minute. Remove the cream from the heat and pour half into each of 2 bowls. Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other. Press plastic wrap against the surface of each and refrigerate until cold. FOR THE SYRUP: Bring the water and sugar to a boil in a small pan. Cool and add the rum. Cut the Pane di Spagna into thin vertical slices. Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup. Spread with half the orange cream. Cover with another layer of the Pane di Spagna and moisten with the syrup and cover with a layer of the chocolate cream. Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup. Whip the cream and spread on the top. Decorate with some chocolate shavings and the candied fruit. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zuppa Minestra Di Pomodori Categories: Italian Servings: 6 1 lb Ripe tomatoes 1 Cl Garlic, halved 8 Leaves fresh basil, washed 1 ts Salt 1 tb Fresh lemon juice 1 ts Grated nutmeg 2 tb Unsalted butter 2 tb Flour 4 c Seasoned chicken broth 1 tb Sugar(optional) Sliced italian bread, Toasted and rubbed with Garlic BEV: GATTINARA. Peel and coarsely chop the tomatoes, saving the juice. In a deep, heavy saucepan, combine the tomatoes and juice with the garlic, basil, salt, lemon juice, and nutmeg. Bring to a full boil. Lower heat and simmer gently approx. 30 minutes. Cool and puree in an electric blender. Rinse the saucepan and dry well. Place over medium heat and melt the butter. Blend in the flour, stirring vigorously about 1 minute. Add the Seasoned Chicken Broth, stirring constantly with a large wooden spoon until the mixture comes to a full boil. Cover and cook over low heat about 12 minutes. Add the tomato puree to the thickened broth and cook over low heat approx. 15 minutes longer. Taste and add the sugar, if the broth seems too acid. Serve hot in bowls or chill well and serve cold. If desired, float the slices of Italian bread on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zwetschgendatsche (Damson Plum Tart) Categories: German Servings: 4 250 g Flour (2 cups plus 3 1/2 -Tbsp) 30 g Fresh yeast (1 oz) 100 g Butter (7 Tbsp) 2 Eggs 1 pn Salt 3 tb Sugar 1/4 l Milk (1 cup plus 1 Tbsp) 1/2 Lemon [grated rind, I would -think. K.B.] Topping: 1 1/2 kg Damson plums, rinsed, pitted -(3 1/4 lbs) 5 tb Sugar 1 tb Cinnamon 30 g Butter for greasing cookie -sheet (2 Tbsp) Plain breadcrumbs Dough: Prepare a yeast dough. Grease a cookie sheet and dust it with breadcrumbs. On it, roll out the dough to about finger thick. Along the edges, pull up the dough to form a rim. Top the tart with tightly arranged plum halves (at a slight angle). Dust with cinnamon, and bake at medium heat for 40 to 45 minutes. Once done, dust with sugar. 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