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---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Soup (Zuppa Di Asparagi) Categories: Italian, Soups/stews, Vegetables Yield: 6 servings 2 tb Extra-virgin olive oil 1 qt Chicken broth 2 Cloves garlic, minced 4 Eggs 2 lb Asparagus, trimmed, peeled 1/2 c Freshly grated Parmesan or -and cut (1 inch pieces) -pecorino cheese Salt and pepper 6 sl Italian bread, toasted Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese. Serves 6. NOTE: To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aubergine and Sesame Pate Categories: Vegetarian, Appetizers, Greek Yield: 2 servings 1/2 md Aubergine 1/4 Juice of 1 lemon 1 Crushed garlic cloves 1 tb Olive oil 1 1/2 tb Tahini Seasoning ----------------------------------GARNISH---------------------------------- Toasted Sesame seeds Flatleaf Parsley Cayenne Pepper 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aubergines a la Toulousaine (Eggplant A La Toulouse) Categories: Vegetables, Casseroles, French Yield: 4 servings 1 md Eggplant 2 tb Snipped parsley 1/4 c Salad oil 1 cl Galic, minced 3 lg Tomatoes, peeled 1 tb Salad oil 2 c Fresh bread cubes 1/4 c Grated Parmesan cheese Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. SOURCE: Good Houskeeping's Around The World Cookbook. Consolidated Book Publishers Chicago 1, Illinois 1958 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: August Goerg's Grilled Steak (Spiessbraten August Goerg) Categories: Beef, German Yield: 6 servings 1 Shallot or small onion cut 1 pn Mace -into small pieces 1 lg Steak (just over 1 lb), at Freshly ground black pepper -least 1 1/4 inches ((Note: Per Horst Scharfenberg, this recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. K.B.)) Per person: thick, trimmed Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife. Coat the steak with the shallot mixture, pressing it in so it will adhere. Remove the loose shallot pieces and grill the steak (over a fire of oak logs, says August Goerg, from which the bark has been removed).* Take the steaks off the grill while they are still pink inside. Sprinkle them with salt. *Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aunt Julia's Paella Categories: Pork/ham, Poultry, Fish/sea, Spanish Yield: 6 servings 1 Chicken, cut up (Or 4 thighs 1 3/4 oz Jar sliced pimento -and legs) 2 ts Capers, with juice Salt and pepper to thaste 4 oz Jar pimento-stiffed green 1 lb Lean pork, cut into 1-inch -olives -cubes 1/2 lb Calamari (squid), cleaned 1 md Onion, minced -and sliced 2 Toes garlic, minced 5 c Water Cut into 1 1/2 inch julliene 4 Chicken bouillon cubes -strips: 1 ts Saffron threads 1/2 lg Bell pepper 2 1/2 c Uncle Ben's (c) rice, 1 lg Carrot -uncooked 1 Stalk celery 3 Hard boiled eggs, sliced 1 c Frozen green peas 1/2 lb Unpeeled shrimp (heads on) 1 1/2 lb Peeled shrimp Oil for frying { Submitted by Chiqui Collier, Cookery N'Orleans Restaurant } In a large electric skillet or paella pan, brown the chicken pieces (that have been seasoned with salt and pepper) in a little oil. Remove from the pan. Add the pork cubes to the drippinfs and brown for about 5 minutes. Remove from the pan. To the pan drippings (add a little more oil if necessary) add the onion, garlic, bell pepper, celery and carrot. Stir-fry for 2 minutes. Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork. Stir. In a separate pot, bring the 5 cups of water to a boil; stir in the bouillon cubes and saffron. Let it stand for 5 minutes until dissolved. Gently stir the rice into the skillet mixture. Slowly pour in enough of the bouillon mixture to cover the rice and chicken pieces. Cover and cook over low heat for about 20 minutes. Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top. (Add more broth as necessary to keep the rice moist. Cover and steam for another 10 minutes until the shrimp are cooked and the rice is tender. (Paella should be moist but not wet!) Place the pan on a hot pad on the serving table and let everyone help themselves. Serve with a mixed green salad, red ripe tomatoes and some French bread. Also mix up a pitcher of Sangria and enjoy! Serves: 12. [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Posted by Fred Peters ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ausgezogenes Mehlmus Categories: German Yield: 4 servings 80 g Flour (3/4 cup) 8 Egg whites, beaten to stiff 1 l Milk (approx. 1 qt) -peaks 120 g Sugar (1/2 cup plus 1/2 Grated peel of 3 lemons -Tbsp) 1 pn Salt 8 Egg yolks, whisked to a 50 g Butter (3 1/2 Tbsp) -froth From Central Swabia. From grandmother's more thrifty times; rarely encountered today. Combine the flour and a little milk, and stir until smooth. Gradually add the remainder of the milk, the sugar and salt. Bring to a boil. Remove the pot from the heat, add the grated lemon peel. Carefully fold in the egg yolk froth and beaten egg whites. Pour the mixture into a buttered casserole dish and bake at medium heat for 20 minutes. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Austrian Bread Dumplings Categories: Ethnic, Breads Yield: 6 servings 4 oz Dry bread, diced Salt and pepper 1/2 oz (1 Tbsp) butter or lard 1 tb Chopped fresh herbs 1 Egg -(parsley, chervil, 1/2 c Milk -marjoram) - 3 oz (3/4 cup) flour 1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but a great improvement You will need a frying pan, a large and a small bowl, and a saucepan of water or soup. Fry the diced bread lightly in the fat in a frying pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour. Dip your hand into cold water and roll the mixture into a dozen small balls. Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting. Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen. Yield: 12 dumplings Time: 1 hour Notes: You may include chopped fried bacon or cubed pork cracklings in the mixture. Leaving out flour will result in a lighter dumpling. From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Authentic Italian Bread Categories: Italian, Breads Yield: 2 servings 1 ts Active dry yeast or 1/3 1/3 c Warm water -small cake (6 grams) fresh 2/3 c Milk at room temperature -yeast 1 c (135 grams) unbleached 1 Scant tsp. malt syrup -all-purpose flour This takes 2 days but is worth the wait. Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight. Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 T. salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The dough will be smooth but won't pull away from the side of the bowl. Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4 minutes. Finish kneading by hand on a floured work surface. First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbled and blistered. Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves. Place on an oiled cookie sheet sprinkled with cornmeal. Cover and let rise till doubled, about 1 hour. Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on racks. To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avacado Buttermilk Sherbet Categories: Desserts, Irish Yield: 1 servings 2 Avacados 1/4 c Honey 2 c Buttermilk 1/4 c Light corn syrup 1/2 c Sugar 1/4 c Lemon juice Puree avacados in blender or food processor. Combine buttermilk, sugar, honey, corn syrup and lemon juice. Beat well and blend with avacados. Refrigerate until mixture is thoroughly chilled, then freeze according to ice cream maker manufacturer's directions. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avgolemono Soup (Egg and Lemon Soup) Categories: Soups/stews, Greek Yield: 6 servings 6 c Rich chicken stock 1/3 c Rice (not instant) 3 Eggs, well beaten 1/3 c Strained lemon juice In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and simmer for about 20 minutes until tender. Reduce the heat and barely simmer. in a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice. Slowly add 2 cups of the broth to the mixing bowl, beating constantly. Stir the mixture gradually into the remaining broth. Reheat the soup before serving, but do not let it boil. Posted by Jerry Tretiak. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baba Gannouj Categories: Mideast, Vegetarian Yield: 12 servings 2 md Eggplants Salt to taste Juice of 1 1/2 lemons Finely chopped parsley, 1/4 c Virgin olive oil -- green peppers & green 1/2 ts Allspice -- onions 1/2 ts Cinnamon Pita bread 1/2 ts Black pepper Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate. Can be frozen at this point. Serve trimmed with parsley, green peppers & green onion with pita. The Hamilton Spectator, July 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Babka Categories: Ethnic, Cakes, Breads Yield: 10 servings 3 pk (1/4 oz) active dry yeast (3 2 Egg yolks -Tbsp) 1 1/2 ts Salt 3/4 c Warm water (110F) 2 Egg whites 1 tb Plus 1 cup sugar Topping: About 7 3/4 cups all-purpose 1/4 c Sugar -flour 1/2 c All-purpose flour 1 1/2 c Milk 1 ts Ground cinnamon 1 1/4 c Unsalted butter or margarine 1/4 c Unsalted butter or 6 Eggs -margarine, chilled This desert, a cross between cake and sweet bread, is often baked for Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm water. Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat unil smooth. Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divied dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F. Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserte in centre comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks. Frost with Powdered Sugar Icing if desired. Makes two (10 inch) cakes. Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks. Makes abou 1 1/4 cup icing. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Babute Categories: Ground beef, Ethnic, Beef Yield: 6 servings 2 lb Lean ground beef 1 c Milk Salt 1 1/2 c Half and half 1 1/2 tb Curry powder 1 8 oz pkg. dried apricots, 4 Eggs, beaten -finely chopped bay leaves butter Combine beef, salt and curry powder. Combine eggs, milk and cream. Combine half of the egg mixture with the beef; stir in apricots. Turn into a greased 13 x 9" baking dish. Pour remaining egg mixture over top; float several bay leaves on top of milk; dot with butter. Bake at 350 for 45 minutes until top resembles baked custard. Source: Cooking is Our Bag Posted by Dar Rains ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon & Egg Carbonara Categories: Pasta, Pork/ham, Cheese/eggs, Italian Yield: 4 servings 8 oz Sliced bacon (about 10 2 c Sour cream -slices) cut into 1" squares 1/4 c Chopped chives or thinly 8 oz Dry thin pasta, such as -sliced green onions, -capellini or vermicelli; or -including tops -1 pkg (9 oz) 4 Egg yolks Angel hair pasta 1 c Grated parmesan cheese In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat. In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese. Makes 4 servings. SOURCE: Sunset: Fresh Ways with Pasta; 1990 _O_ ~\_O_ /( )\ ( )\ ~ / \ ~ \\ ~ \ \ // ... Dancin' outta Sandee's Kitchen...;)! ~ ~ ~~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon Soup - Cawl Cig Moch Categories: Soups/stews, Ethnic Yield: 1 servings 150 g Bacon, lean rashers 600 ml Water 1 md Potato 600 ml Milk 2 Leeks 2 ts Parsley, chopped 1 Celery, stack Salt & pepper 1 Egg Remove the rind from the bacon. Dice the bacon. Peel and cut up the potato and leeks. Slice the celery. Place the bacon and vegetables with the water in the saucepan. Season. Cover and simmer for 30 minutes. Separate the egg yolk from the white and mix the yolk with the milk. Remove the saucepan from the heat and stir in the egg yolk and milk. Reheat for 2-3 minutes but do not boil. Serve sprinkled with parsley. From: Country Cooking - Recipes from Wales by Sian Llewellyn. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Chicken with Orzo Categories: Greek, Poultry, Pasta Yield: 4 servings Karen Mintzias 1/2 ts Oil 1 Frying chicken, quartered 1 c Chicken broth 1 tb Butter 6 oz Tomato paste 1 3/4 c Orzo 1/4 ts Pepper 1 1/2 ts Salt Plain yogurt Place the chicken in a shallow roasting pan, skin side up. Add 1/3 cup water. Dot with butter. Salt and pepper to taste. Bake in 350 F oven 1 hour. Fifteen minutes before chicken is done, bring 2 quarts of water to boil, stir in orzo, 1/2 teaspoon salt and oil. Parboil 5 minutes. Drain orzo in colander. Rinse in cold water. Drain. Remove baked chicken from oven. Place in dish. Cover tightly with heavy-duty foil. Set aside. Turn oven to 425 F. Add 1 cup water and broth to roasting pan. Stir to loosen drippings. Add tomato paste, 1 teaspoon salt, pepper and drained orzo. Bake 30 minutes or until orzo has absorbed liquid and is tender. Adjust salt. Spinkle orzo with Parmesan cheese or dollops of yogurt. Serve with baked chicken. From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Eel Salonika Categories: Greek, Fish/sea Yield: 4 servings Karen Mintzias 1/2 c Parsley; chopped 2 lb Eel (boned, skinned) 1 ts Oregano 1/4 c Olive oil 1/8 ts Cinnamon 4 Onions; thinly sliced 1 ts Salt 1 Garlic clove; pressed Pepper to taste 2 c Tomatoes 1/2 c Red wine,(Mavrodaphne, Port) Rinse eel with cold water. Oil baking pan with half of the oil. Place slices of eel on pan. Sauce: Heat remaining oil in frying pan, and fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients and cover. Cook 10 minutes. Pour sauce over eel. Bake 45 minutes at 375 degrees. Serve with crusty bread and a crisp salad. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Eel (Anguilla) Categories: Fish/sea, Italian Yield: 4 servings 1/2 c Olive oil 1/2 ts Pepper 2 tb Wine vinegar 1 tb Bread crumbs 2 Bay leaves 2 lb Eel (large variety), skinned 1 ts Salt -and cut into 4-inch pieces additional bay leaves Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. Marinate eel pieces in this mixture 3 hours, turning frequently. Place eel pieces on skewers, alternating with bay leaves. Place skewers in greased baking dish, and bake in moderate oven (375), 30 minutes, turning often. Brush with remaining marinade while cooking. Serves 4 From: The Talisman Italian Cookbook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Gefilte Fish Categories: Fish/sea, Jewish, Vegetables Yield: 6 servings 1 lb Halibut -or- Turbot Fillets, 1 Egg -fresh or frozen 1 tb Vegetable Oil 1 sm Onion 1 Onion, sliced 1 sl Bread, crumbled 1 Sweet Green Pepper, chopped 1/2 ts Salt 8 oz Can Tomato Sauce 1/4 ts Black Pepper, ground Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls. Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes. Baste with the sauce before serving. Serves 6 One Serving 2 Fish Balls = Calories: 189 Carbohydrates: 9 Protein: 20 Fat: 8 Sodium: 671 Potassium: 606 Cholesterol: 77 Exchange Value: 3 Lean Mean Exchanges + Vegetable Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Halibut Limone Categories: Italian, Fish/sea Yield: 6 servings 3 lb Halibut, cut into 6 serving 1/4 c Minced fresh parsley -pieces, 3/4 inch thick 1/2 c Seasoned bread crumbs Salt and pepper to taste 2 Lemons, sliced, plus 2 more 1 ts Paprika -thinly sliced for garnish 2 Cloves Garlic, minced 1 tb Butter Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and pepper and paprika. Place fish in a buttered shallow baking dish and sprinkle with garlic, parsley and breadcrumbs. Place lemon slices on fish and add water almost to top of fish. Bake uncovered 20-30 minutes until fish is firm and crumbs are golden brown. Remove lemon slices, dot with butter and place under broiler until browned. Garnish with thin lemon slices. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Kibbee Categories: Ethnic, Beef, Lamb Yield: 5 servings 2 lb Raw kibbee 1/4 c Pine nuts 1 lb Meat filling 1 pn Cinnamon 1/2 c Onion 4 tb Olive oli Pour 2 T. olive oil in bottom of 9x13 in pan. Divide raw kibbee in half and press half into pan. Cover with meat filling and press other half of kibbee on top. Spread remaining olive oil on top. Bake until deep brown at 375 degrees. Meat filling: Coarse grind 1lb. beef or lamb ( I prefer Lamb for filling) Brown pine nuts in butter and add onions until translucent. Brown meat with pinch of cinnamon. Combine with pine nuts and onions Serve with plain yogurt. Things I forget to tell you: Just before kibbee is ready to go into oven, score the top layer(about 1/2 inch deep) into 2 inch squares. Posted by Dar Rains, Fidonet Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Lasagne Categories: Pasta, Italian Yield: 6 servings 1 lb Of lean ground beef, or 1/4 ts Freshly ground pepper -Italian sausage 1 Bay leaf, broken in half 3 tb Olive oil 15 oz Fresh ricotta 1 lg Onion, chopped (to make 1 4 c Grated mozzarella cheese -cup) 1/4 c Freshly grated Parmesan 1 lg Red or green bell pepper -cheese -(finely chopped) 1 Egg 2 lg Garlic cloves, minced 1/2 ts Salt 28 oz Italian plum tomatoes 8 Lasagne noodles (about 6 6 oz Can tomato paste -oz.) 1/3 c Water 1 tb Olive oil 1 1/2 ts Dried basil 1/4 c Freshly grated Parmesan 1 ts Oregano -cheese 1 ts Sugar (optional) 1/4 c Freshly grated mozzarella Salt -cheese Remove sausage casings and crumble sausage. Brown meat in large pot, stirring occasionally to break up the meat. Drain off fat. Remove meat and set aside. Heat 3 tablespoons oil in the same pot, add onion, garlic and bell pepper and cook over medium heat, stirring occasionally, about 5 to 8 minutes or until onion is tender. Stir in the reserved meat, tomato puree, tomato paste, water, basil, oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and bring to boil. Cover and simmer, stirring occasionally, about 2 hours, or until flavors mingle and mixture thickens slightly (there will be about 4 1/2 to 5 cups of sauce). Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; set aside. Bring 3 quarts of water to boil in a large pot. Add 1 tablespoon salt, then gradually add lasagne noodles so that water continues to boil. Cook noodles until barely tender, about 5 minutes, stirring once or twice; do not overcook. Drain noodles; rinse in cold water and drain well. Return noodles to pot and toss them gently with 1 tablespoon oil to prevent them sticking. Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4 lasagne noodles, cutting one as necessary to completely cover the bottom. Spread evenly with half of ricotta mixture (1 generous cup). Sprinkle evenly with half of mozarella (about 2 cups). Spread with half of the tomato/meat sauce. Top with remaining 4 noodles, cutting one noodle as above so that the sauce mixture is completely covered. Evenly layer on remaining ingredients in the same order as above. Sprinkle the top of the lasagne evenly with 1/4 cup Parmesan and 1/4 cup mozzarella. Bake in a preheated oven at 375 for about 45 or 50 minutes or until lasagne is hot in center. Remove from oven; let stand for 15 minutes. Cut in squares and serve on heated plates with garlic bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Noodles - Mlinci Categories: Pasta, Ethnic Yield: 6 servings INGREDIENTS 1 Egg, beaten 1/2 c Water, lukewarm 1 tb Salad oil 1/4 Cake yeast, (or 1/4 tsp. dry 1 ts Salt -pkg yeast) 2 1/2 c Flour Source:Treasured Slovenian & International Recipes DIRECTIONS Crumble yeast into lukewarm water and add beaten egg, salt, salad oil and flour. Knead well to make a medium dough. Roll out into rounds as for noodles, only not quite so thin. Pierce each round with a fork and bake in oven at 325 F until a delicate brown on both sides. "Mlinci" are baked on the lowest rack in the oven and must be turned. When baked, cool and break the "mlinci" into a large bowl. Pour over enough salted boiling water to cover and let stand for two minutes. Pour off water into another bowl and drain "mlinci" dry. Once again pour on same water and allow to absorb about one hour. Pour hot melted butter over "mlinci" and serve. You may substitute poultry or pork roast drippings for butter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Peaches From the Piedmont Categories: Desserts, Italian Yield: 8 servings 6 Ripe peaches -such as Amaretti di Saronno 1/3 c Sugar 1 Egg yolk 8 Italian macaroons; crushed 4 tb Unsalted butter; melted Try this with white peaches, if available, for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Stuffed Herring (Irish) Categories: Fish/sea, Irish Yield: 4 servings 4 tb Breadcrumbs (heaping) 1 Salt and pepper 1 ts Parsley, chopped 8 Herrings, cleaned 1 sm Egg, beaten 300 ml Hard cider 1 Juice and rind of lemon 1 Bay leaf, well crumbled 1 pn Nutmeg 1 Fresh ground pepper Directions: First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4. ~- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Stuffed Squid Categories: Greek, Fish/sea Yield: 5 servings Karen Mintzias 1/4 c Chopped fresh mint leaves 1 lb Squid 2 tb White wine Salt 1/4 c Pine nuts 6 tb Olive oil 1/4 c Black raisins 1 Onion; chopped Freshly ground pepper 1/3 c Raw long-grain white rice 4 Peeled tomatoes; drained 1/2 c Chopped fresh parsley 1/3 c White wine Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter. Drain and set aside. Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent. Stir in the rice and saute a few minutes, until golden. Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and raisins, and season with salt and pepper to taste. Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook. Seal opening with skewers or toothpicks. Place the stuffed sacs with the heads and tentacles in a baking-serving dish. Sprinkle with salt and pepper and set aside. Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes. Pour the sauce over the squid and dribble the remaining 2 tablespoons olive oil over the top. Bake in a medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice are tender and the sauce has thickened. Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklava Categories: Desserts, Greek Yield: 30 servings ----------------------------------BAKLAVA---------------------------------- 3/4 c Finely Chopped Walnuts 1 ts Cinnamon 3/4 c Finely Chopped Pistachios 1 ts Nutmeg 1/2 c Chopped Blanched Almonds * 1 1/4 lb Sweet Butter, Melted 1/2 c Superfine Sugar 1 pk Commercial Phyllo Sheets -----------------------------------SYRUP----------------------------------- 2 1/2 c Sugar 5 Whole Cloves 1 3/4 c Water 1 Cinnamon Stick 1 Orange's Rind, Finely Grated 1 c Honey 1 Lemon's Rind, Finely Grated *Note: Almonds should be lightly toasted. ~------------------------------------------------------------------------- Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place one phyllo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this procedure two more times, ending with phyllo. Drizzle any remaining butter over top. Bake in 350°F oven 1-1/2 hours or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X". Follow these guidelines to cut baklava into serving-size diamonds. While still hot, pour cooled syrup over baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving. From: "Classic Greek Cooking" by Daphne Metaxas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklava Rolls Categories: Greek, Desserts Yield: 6 servings 1/2 lb Walnuts, finely chopped 1 1/2 c Water 2 1/2 tb Sugar 1 Cinnamon Stick 1/2 ts Cinnamon 2 ts Lemon Juice 1/8 ts Ground Cloves 1/2 c Honey Syrup: 1 lb Phyllo Dough 1 1/2 c Sugar 3/4 lb Unsalted Butter, melted Heat oven to 350 degrees. Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using. To Assemble: Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides. Fold long sides in 1/4 inch. Fold over bottom to cover filling. Place a clean pencil on top of fold and roll into a cigar-like cylinder. Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo. Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup - kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklava with Cooky Filling Categories: Greek, Desserts Yield: 36 servings Karen Mintzias -------------------------------COOKY FILLING------------------------------- 2 c Sweet butter 1 ts Vanilla or almond extract 1 c Confectioners' sugar 4 c Flour 1 Egg yolk -----------------------------------SYRUP----------------------------------- 4 c Granulated sugar 1 c Honey 4 c Water Lemon juice to taste ----------------------------------BAKLAVA---------------------------------- 1 lb Toasted blanched almonds * 1 ds Cinnamon 1/2 c Zwieback crumbs 1 lb Phyllo pastry sheets 4 tb Granulated sugar 1 1/2 c Sweet butter; melted *Note: Either toasted blanched almonds, or walnut meats, or half of each, (finely chopped) may be used. Cooky Filling: Cream the 2 cups sweet butter until light. Gradually beat in the confectioners' sugar and continue to beat until mixture is fluffy. Add egg yolk and vanilla or almond extract and blend well. Work in about 4 cups flour to make a medium-soft dough. Set aside and make syrup. Syrup: In a saucepan combine the granulated sugar and water. Bring to a boil and boil for 15 minutes or until syrup is slightly thick. Add honey and again bring to the boiling point. Add lemon juice to taste, and cool. Mix almonds or walnuts, or a combination of the two, with zwieback, 4 T granulated sugar, and cinnamon. Brush 2 sheets of phyllo pastry evenly with butter and sprinkle with nut mixture. Place 2 buttered sheets of phyllo on top and sprinkle with nut mixture. Shape a portion of cooky filling into a 1/2-inch-thick roll and place the roll along one edge of the pastry sheets. Roll up loosely, cut into 2-inch slices, and place slices in a buttered cake pan. (Continue in this method until all phyllo pastry and/or cooky filling is used.) Brush tops of each slice with butter and bake in a 350 F oven for 20 minutes or until lightly browned. Dip the hot baklava slices, one at a time, in cold syrup, allowing each piece to remain in the syrup for a few minutes. From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox Church (Hempstead, NY) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklava with Cream Filling (Muhallebili Baklava) Categories: Greek, Desserts Yield: 24 servings Karen Mintzias 3/4 lb Sweet butter; melted 1 lb Phyllo pastry sheets ----------------------------------FILLING---------------------------------- 3 c Milk 1/4 ts Salt 1/3 c Sugar 1/2 c Fine grain semolina -----------------------------------SYRUP----------------------------------- 2 2/3 c Sugar 2 tb Lemon juice 2 c Water Preheat oven to 350 F after the filling has been prepared. Divide the pastry into 2-equal parts. Lay 1 sheet on a well-buttered 11 x 16 inch baking pan. Brush surface generously with melted butter. Lay second sheet on top of first and butter. Repeat until half of the pastry sheets have been used. Cover unused half of pastry sheets with a kitchen cloth to prevent drying. Prepare the filling: Over medium heat bring milk, sugar and salt to a boil in a saucepan. Add farina by sprinkling in a little at a time, stirring constantly until the mixture thickens and the farina is well cooked. Spread the hot farina mixture evenly over the entire surface of pastry sheets. Again build up the remaining half of the pastry sheets, buttering each surface generously, on top of farina. Pour the remaining butter over the top. Cut pastry sheets into 24 equal squares. Bake for 40 to 45 minutes or until light golden. While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Bring to a boil and simer for 15 minutes without stirring. Remove from heat and allow to cool. Remove baklava from oven. Pour off all excess butter by tilting the pan. Cook for 10 minutes. Brush surface lightly with some of the drained butter to give luster to the pastry. Pour syrup over a little at a time, until all is absorbed. Allow to cool for several hours. From: "The Art of Turkish Cooking" by Neset Eren. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baklazhannaya Ikra (Eggplant Caviar Odessa Style) Categories: Russian, Appetizers, Vegetables Yield: 8 servings 1 lg Eggplant;(1 1/2 To 1 3/4 Lb) 2 tb Red Wine Vinegar 1 md Onion; Finely Chopped Salt And Freshly Ground 1 md Tomato; Meaty, Peeled And -Black Pepper -Finely Chopped Fresh Parsley; Chopped For 2 lg Cloves Garlic; Minced -Garnish 1 tb Olive Oil Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bangers or Oxford Sausages Categories: Pork/ham, Veal, Londontowne, Sausages Yield: 2 servings 1/2 lb Lean pork, ground 1/4 ts Minced fresh thyme or 1/2 lb Lean veal, ground 1/8 ts Dried thyme 6 oz Pork fat, ground 1/4 ts Minced fresh marjoram or 3 sl Of white bread with crust, 1/8 ts Dried marjoram -crumbled or finely chopped 2 ts Minced fresh sage or 1 ts Salt 1 ts Dried sage 1/4 ts Black pepper 1 ts Loosely packed finely grated 1/4 ts Cayenne pepper -lemon peel 1/8 ts Mixed grated nutmeg 1 lg Egg 1/8 ts Mace Prepared Hog Casings Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basai Badawi (Onions with Lentils, Nuts and Fruit) Categories: Ethnic, Vegetarian, Beans Yield: 4 servings 4 Onions; large 2 tb Walnuts; chopped 1/2 c Lentils, red; cooked 1 tb Raisins; or sultanas 3/4 c Yogurt, plain 2 tb Bread crumbs 2 tb Dates; stored & finely 1 bn Parsley, fresh; chopped -chopped -salt and pepper " This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or tumeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice." Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool. Now remove the centre section of each onion, to leave a shell about 3/4 inch thick. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes. Garnish with parsley ands serve with bulgur or 'red' rice (see note above). SERVES:4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basbousa Bil Loz (Basbousa with Almonds) Categories: Desserts, Ethnic Yield: 1 servings 2 1/4 c Water 3/4 c Semolina 1 1/2 c Sugar Whole blanched almonds 1 ts Lemon juice Whipped cream 3/4 c Blanched almonds 1/2 c Butter Bring water, sugar and lemon juice to a boil. Simmer for few min. Chop almonds fine and fry them in hot butter together w/ semolina until golden. Add hot syrup slowly stirring constantly over low heat until thickened. Remove from heat & cover. Let it cool. Pour into indiv. greased molds. Unmold & serve warm. Decorate w/ almond and dollop of cream. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basbousa Bil Laban Zabadi (Basbousa with Yogurt) Categories: Desserts, Ethnic Yield: 20 servings 1 c Sugar 3/4 c Sugar 1/3 c Water 1 c Semolina 1/2 Lemon (juice only) 1 ts Baking powder 1/2 lb Unsalted butter Few drops vanilla extract 1/3 c Blanched almonds Whipped cream 1/2 c Yogurt Make a thick syrup by boiling the sugar, water and lemon juice together and simmering until it thickens. Allow to cool and chill. Melt half of the unsalted butter. Toast the blanched almonds and chop them finely. Beat the yogurt with the sugar in a large mixing bowl. Add melted butter and all remaining ingredients except the cream, and beat well until thoroughly mixed. Pour into a large rectangular buttered baking tray and bake in a 400 degree oven for 30 min. Pour the cold syrup immediately over the hot basbousa as soon as it comes out of the oven. Cut into lozenge shapes and return to the oven for 3 more minutes. Serve soused with other half of butter, melted, and spread with whipped cream. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basel Chocolate-Spice Cookies (Basel Brunsli) Categories: Cookies, Swedish Yield: 2 servings 1 1/4 c Blanched whole almonds Chocolate, chopped fairly -(about 7 ounces) -fine 1 1/2 c Powdered sugar 1/4 ts (generous) almond extract 3 1/2 tb Unsweetened cocoa powder 2 lg Egg whites 2 1/2 ts Ground cinnamon 2 To 5 Tbl confectioners' 1/8 ts Ground cloves -sugar for rolling out 3 oz Bitterswet (not unsweetened) -cookies -or swmisweet Heat oven to 325F. Line several baking sheets with aluminum foil. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times. Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground. Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass. Set the dough aside for 5 to 10 minutes to stiffen slightly. Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary. Roll out the dough to 1/4 inch thickness, lifting it with a spatula frequently and redusting the surface and rolling pin with powdered sugar to prevent sticking. Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter. Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart. Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy. Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil. Store airtight for 3 to 4 days. Freeze, airtight, for longer storage. Makes about forty 2 1/4-inch cookies. [THE BALTIMORE SUN; November 25. 1990] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basel Honey-Spice Cookies (Basel Leckerli) Categories: Cookies, Swedish Yield: 50 servings 2/3 c Clover honey -peel 2/3 c Granulated sugar 1/4 c Finely chopped candied 1 tb Kirsch (cherry brandy) or -orange peel -orange juice 2/3 c Finely chopped blanched 2 1/2 ts Ground cinnamon -slivered almonds 1/4 ts Ground cloves 2 1/4 c All-purpose or unbleached Finely grated peel (yellow -white flour (or more) -part only) of one 1 1/2 c Powdered sugar Large lemon 1/8 ts Vanilla extract 1/4 c Finely chopped candied lemon Heat the oven to 350F. Generously grease two 10-by-14-inch or larger baking shets. Stir together the honey, sugar, and kirsch in a medium-sized saucepan over medium heat. Heat the mixture, stirring, until the sugar completely dissolves and the mixture is hot but not boiling. Remove from the heat and stir in the spices, lemon peel, candied peels, and almonds until completely incorporated. Stirring vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture will become very stiff. If the mixture feels sticky and too soft to roll out, stir or knead in a bit more flour, but be careful not to overflour. Set the mixture aside until cooled to barely warm. Sprinkle a work surface generously with flour. Divide the dough in half. Roll out half of dough into an 8 1/2-by-13-inch rectangle, frequently running a spatula under the dough and dusting the work surface. As needed, also dust the top of the dough and the rolling pin with flour. Transfer the dough to a prepared baking sheet. Repeat with the second half of the dough. Prick the dough lightly all over with the tines of a fork. Stagger the baking sheets on racks in the center third of the oven; switch positions halfway through the baking to ensure even browning. Bake for 13 to 16 minutes or until the dough top is just tinged with brown and slightly darker on the edges; avoid overbaking, as cookies will become crunchy and hard. Carefully run a spatula under the dough rectangles to loosen them from the pans. When just cool enough to handle, transfer the rectangles to a cutting board and cut away any uneven, dry edges using a large serrated knife. Deeply score the rectangles, but do not cut completely through the surface, lengthwise and crosswise, to yield 1-by-2 1/2-inch bars. Return the scored rectangles to the baking sheets. In a small saucepan stir together the powdered sugar, vanilla, and 3 tablespoons of water until thoroughly blended. Bring the mixture to a boil, stirring. Boil, stirring, for 20 to 30 seconds, until smooth, very fluid, and translucent. Divide the mixture between the rectangles, pour over the top and quickly spread the glaze over the entire surface. Let stand until the glaze sets and turns white again, about 1 hour. Bend the rectangles to break apart or cut through the score marks to separate into bars. Let stand until the glaze is dry and hard. Pack airtight. Store for up to 3 weeks or more. Makes 50 to 60 1-by-2 1/2-inch bars. [THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Biscotti Categories: Cookies, Italian Yield: 72 servings 4 oz Blanched almonds 1/4 ts Salt 2 1/2 c Flour 1/4 ts Baking soda 2 c Granulated sugar 3 Eggs PREHEAT OVEN TO 350F. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces. On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch. With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2-inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on the racks, then transfer them to a tin for long keeping. Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this recipe for a nice variation. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Broth (Brodo Di Carne Mista) Categories: Italian, Soups/stews, Veal Yield: 2 servings 1 lg Onion 2 lg Carrots 1 lb Chicken necks and wings 1/2 sm Celery root (about 3 1/4 oz) 1/2 lb Beef short ribs 1 md Bunch flat-leaf parsley 1/2 lb Veal bones -(about 3 oz) 1 tb Salt 4 md Garlic cloves 2 Celery sticks 4 Balck peppercorns PREPARATION and COOKING: Adjust oven rack to high position and heat the broiler. Peel and halve the onion and broil until charred; set aside. Remove fat from chicken parts and beef ribs. Put them and veal bones in a 6-quart soup kettle with salt and 4 quarts of cold water. Slowly bring to a boil. Halve the celery and carrots, quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3 1/2 to 4 hours, skimming frequently until stock reduces to 2 quarts. Strain broth, discarding solids. (Can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb P38 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Irish Sausages Categories: Pork/ham, Irish, Sausages Yield: 4 servings 1 1/2 lb Lean pork Pinch dried sage or marjoram 8 oz Pork fat, without gristle 1 oz White breadcrumbs (optional) 1/2 ts Ground allspice Ground ginger, mace, nutmeg 1 ts Salt Cloves, cayenne pepper Fresh-ground pepper Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Potato Dumplings Categories: Pasta, Italian Yield: 8 servings 8 md Potatoes - 2-1/2 Cups 1 Egg Yolk 1 tb Vegetable Oil 1 tb Salt 1/4 c Butter 2 c All-Purpose Flour, Up To 1/2 c Grated Parmesan Cheese Puncture potatoes in several places with a fork. Bake 1 hour in a 350F oven or until tender. Remove and discard skins. Mash potatoes through a ricer or food mill into a large bowl, and let cool a little. Add egg yolk, salt, and 2 cups flour. Mix well. Knead dough on work surface or board into a ball. It should be soft and a little sticky. If it's too sticky, add a little flour. Lightly flour surface and hands. Break dough into egg-size pieces. Roll until thickness of thumb. Cut roll into 1-inch pieces. Push each Gnocchi against the back of a fork to imprint a pattern. This helps them absorb more sauce (and makes them a little prettier). Arrange them on a floured tray. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add oil and dumplings. Stir, to make sure they don't stick t bottom. When they come to surface, let them cook 10-12 seconds more. Remove with a slotted spoon as they are done. They get soggy if overcooked (they absorb more moisture than regular pasta). Serve with butter and Parmesan cheese or your favorite sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Southern Tomato Sauce Categories: Sauces, Italian Yield: 1 servings 35 oz Drained canned plum tomatoes 1 tb Chopped parsley 1 Garlic clove Salt 3 tb Olive oil This is a typical southern Italian sauce. If you like it spicier, add peperoncino (red pepper flakes). COARSELY CHOP THE TOMATOES on a plate, saving the liquid they release. Halve the garlic clove. Heat the olive oil in a broad saute pan and simmer the garlic in it until lightly golden, then press the pieces against the pan and remove them. Raise heat to medium-high and add the chopped tomatoes and their juices from the plate. Simmer, stirring occasionally, for 10 minutes, until the sauce is lightly thickened. Add the chopped parsley and 1/4 teaspoon salt, stir all together once, then remove the sauce from the heat. Makes 2 1/2 Cups TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basil Bean Salad Categories: Salads, Italian, Vegetables, Low-cal Yield: 4 servings 1 10oz. pkg frozen green beans 1/8 ts Garlic powder 1/2 c Onions; very thinly sliced 1 ts Dried basil 2 tb Red wine vinegar 1 tb Grated Parmesan cheese 1 tb Olive oil; plus 1 tsp. 1/8 ts Pepper 3 tb Water Salt to taste Cook beans according to directions, cooking until just tender-crisp. Drain. Combine beans and onions in a large bowl. Combine remaining ingredinets and pour over beans. toss until well blended. Chill several hours or overnight, stirring occasionally. **More Lean and Luscious** Info per serving: 78 calories 2g protein 5g fat 1mg cholesterol ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basle Flour Soup Categories: Soups/stews, Swedish Yield: 6 servings 60 g Butter 1 1/2 l Stock 80 g Plain flour Melt the butter (moderate heat) and, stirring constantly, cook the flour to a chestnut brown. Remove the pan from the heat, add the warmed stock, mix well and simmer without a lid on a low heat for 45 minutes. Season with ground nutmeg and pepper. Serve with grated cheeese. NOTE: Until quite recently it was said that a young woman could not get married until she could prepare a perfect flour soup. Posted by Alex Comerford. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basler Brunsli Categories: Cookies, Swedish Yield: 8 servings 1 3/4 c Sugar 1/2 ts Ground clove 3 1/2 c Whole unblanched almonds 4 lg Egg whites 7 oz Semisweet chocolate 1 tb Kirsch (optional) 2 ts Cinnamon COMBINE THE SUGAR and almonds in the food processor and pulse to grind finely. Be careful that the mixture does not become warm. Cut the chocolate finely and add to the processor. Pulse to grind the chocolate finely and mix with the almonds and sugar. Add the remaining ingredients and pulse to mix rapidly. Strew the surface with sugar and press the paste out about 3/8-inch thick. Roll over with a grooved rolling pin. Cut the Brunsli in hearts, stars and clover leaf shapes and place on paper-lined pans. Allow to dry several hours, uncovered, at room temperature. Preheat oven to 300F. Bake about 10 minutes. Do not overbake or they will be very hard. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basler Leckerli Categories: Cookies, German Yield: 6 servings 1 lb Honey 1/4 oz Nutmeg 1 lb Sugar 1/4 oz Ground cloves Add: 3/4 oz Ground cinnamon 3 oz Orange peel* 1 pn Of baking soda 3 oz Lemon peel* 2 tb Brandy 6 oz Almonds 2 lb Flour 1 Grated lemon rind and juice Bring To A Boil: water Bake at 375 degrees about 20 minutes. ((*Note: The candied variety, I would think. K.B.)) Source: Handwritten recipe obtained by Pat Stockett along with German cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basque Style Steamed Clams (Almejas Guisadas) Categories: Fish/sea, Ethnic Yield: 6 servings 4 qt Cherrystone clams 1 tb Olive oil 4 Cloves garlic, minced 1/2 c Dry white wine 1 Onion, about 1" in diameter, 1/2 c Water (or additional clam -minced -liquid) 1 tb Parsley, minced 1/4 ts Black pepper, freshly ground Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Batas a Portuguesa - Portuguese Fried Potatoes Categories: Vegetables, Portuguese Yield: 4 servings 1/4 c Butter 1/2 Level teaspoon salt 1/4 c Oil (olive oil may be used) 1/2 Freshly ground black pepper 750 g Potatoes, peeled and sliced 1 Level tablespoon finely -1/4" thick rounds -chopped parsley 1. in a pan heat butter and oil. fry potatoes on both sides until golden brown. 2. season potatoes with salt and pepper, transfer to a heated plater and serve immediately sprinkle with parsley. serves 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Batter Fried Sage Leaves (Salbey Zu Backen) Categories: German Yield: 8 servings 1 c (scant) flour 1 Egg white 3 tb Cold water 1 tb Melted butter that has been 1 Egg, beaten -allowed to cool A few tablespoons white wine 1 pn Salt -(or hard cider) 1 pn (small) sugar This recipe is taken almost verbatim from a cookbook originally published in 1709; the language has been slightly modernized, but only 2 ingredients have been added (sugar and salt). plenty of nice fresh sage leaves oil or shortening for deep frying Take the flour and mix with the cold water into a thick batter that must be smooth. Then mix in the beaten egg and stir well; pour in a little sour wine, yet not too much. Beat the egg white into soft peaks and fold into the batter. Finally, add the butter as well as a very little salt and sugar and stir the batter once more. Wash and dry off the sage leaves, dredge them in the batter, and fry them on both sides in hot lard (see Note) until crispy. Note: I [=Horst Scharfenberg] would suggest that you fold in the egg white last of all and let the batter sit for about 30 minutes beforehand. Also, vegetable oil or shortening is recommended for deep frying rather than lard. Makes 8 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bavarian Herb Soup (Krautlsuppe) Categories: Soups/stews, German Yield: 4 servings 1 lb Herbs * 1 qt Water or vegetable stock 4 tb Butter 1 lg Potato, peeled and chopped 1 lg Onion, chopped -into small cubes Serves 4. salt and pepper bread cubes for croutons * at least 3 of these: chervil, watercress, spinach, sorrel (dandelion and pimpernel for brave souls) Bitter herbs are traditionally eaten at Easter in Christian countries as a sign of penitence. This Bavarian soup is served on Easter Thursday, known as Maundy Thursday. Fresh chervil, easily available in any German market, is usually the dominating flavor. This is a delicate fresh-tasting soup for any time of the year. You will need a large saucepan. Pick over and wash the herbs, stripping the leaves from those stalks which are too woody. Chop the rest. Melt the butter in a deep pan and fry the onion gently until transparent. Add the herbs and sweat them for a moment before you pour in the water or broth. Add the potato to the soup. Bring the soup to a boil, and then turn down the heat. Simmer for 20 minutes. Mash the potato in the soup to thicken it a little. Taste, and add salt and freshly milled pepper. Serve with bread croutons fried in butter or bacon fat (goose fat is even better). They should be so hot that they sizzle when they are added to the hot soup at the table. From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bechinalt Categories: Poultry, Soups/stews, Ethnic Yield: 4 servings 1 lb Gizzards 4 tb Flour Salt 4 tb Butter Pepper, black 1 1/2 ts Garlic powder Place the gizzards in a saucepan with water to cover (about 2 quarts); salt and pepper to taste. Bring to a boil, and simmer 20 minutes or until the gizzards are done. Drain the gizzards, reserving the broth, and chop them into bite-sized pieces. Skim the broth. Make a light roux of the flour and butter, then add the garlic. Bring the reserved broth back to a boil, then pour about a cup of the boiling broth into the roux, *stirring constantly.* When the mixture thickens, gradually pour the rest of the broth into the stew, stirring constantly. Return the gizzard pieces to the stew, and heat a few minutes. Serve with challah. The Impoverished Student's Book of Cookery, Drinkery and Housekeepery Jay F. Rosenberg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Braised in Barolo Wine - Manzo Al Barolo Categories: Italian, Beef Yield: 6 servings 2 Garlic clove, chopped 3 tb Butter 3 1/2 lb Beef, bottom round or chuck 2 tb Olive oil Salt 1 Onion, medium, finely Pepper, ground -chopped 2 Bay leaves, fresh or dried 1 Carrot, finely chopped Thyme, dried, pinch 1 Celery stalk, finely chopped 5 c Wine, Barolo (I used one 750 1/2 lb Mushrooms, white -ml bottle) Number of Servings: 6 This dish comes from the Piedmont region where fine wine and beef are produced. Rub garlic into meat. Season with salt and pepper. Place meat in a large bowl. Add bay leaves, thyme and enough wine to cover meat. Cover and refrigerate overnight. Drain meat, reserving marinade. Dry meat with paper towels. Melt 2 tablespoons butter with oil in a large heavy casserole. When butter foams, add meat. brown meat on all sides over medium heat. Remove meat from casserole. Add onion, carrot and celery to casserole. Saute until lightly browned. Return meat to casserole. Pour reserved marinade through a strainer over meat. Cover casserole and reduce heat. Simmer 2 to 2-1/2 hours or until meat is tender. Turn and baste meat often during cooking. Wash and dry mushrooms thoroughly and slice thin. Melt 1 tablespoon butter in a medium skillet. Saute mushrooms over high heat until golden. Add mushrooms to meat and cook 5 minutes longer. Place meat on a cutting board and cool 5 minutes. If sauce is too thin, cook uncovered over high heat 5 to 10 minutes. Slice meat and arrange on a warm platter. Taste and adjust sauce for seasoning, then spoon over meat. Serve immediately. Makes 6 to 8 servings. Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Rolls Categories: Beef, German Yield: 4 servings 4 Sandwich Or Roll Steaks * 1 Onion, Large, Chopped 2 ts Mustard, Dijon-style 1/4 c Vegetable Oil 1/2 ts Salt 1 1/2 c Beef Broth, Hot 1/4 ts Pepper 4 Peppercorns 2 Pickles, ** 1/2 Bay Leaf 2 oz Salt Pork, ** OR 1 tb Cornstarch 2 Bacon, Strips ** * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ~------------------------------------------------------------------------- Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Siciliana Categories: Italian, Beef Yield: 2 servings 1 tb Lemon juice 1 ds Salt 2 ts Olive oil 1/4 ts Peppercorns, crushed 1 1/2tsp chopped fresh mint 1 T-bone or porterhouse steak 1/4 ts Minced fresh garlic -(12 oz) In small bowl combine all ingredients except peppercorns and steak; set aside. Press crushed peppercorns into steak; broil steak, on rack in broiling pan, 2 inches from heat source, turning once, for about 3 minutes on each side or until done to taste. Remove to warmed platter and brush with mint mixture. Serve immediately. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Soup with Liver Balls Categories: Soups/stews, Ethnic, Beef Yield: 4 servings ------------------------------------SOUP------------------------------------ 2 lb Short ribs or chuck with 3/4 ts Pepper -bone in 1 - 4 pieces 2 qt Water 2 lg Onions, sliced 2 Carrots, halved, pared 3 To 4 stalks celery, sliced 3 Tomatoes, chopped 4 ts Salt 4 Sprigs parsley --------------------------------LIVER BALLS-------------------------------- 1 c Ground liver (1/2 lb) 1 ts Salt 1 c Dried bread crumbs 1/8 ts Dried marjoram 3 tb Flour, all-purpose 1/8 ts Mace 2 Eggs 1 cl Garlic, minced 1/4 Parsley, snipped SOUP: Wash meat; place in large kettle; add onions and celery (include tops), salt, pepper and water. Cover; bring to a boil; then skim off scum. Reduce heat so meat just simmers; then cook 1 1/2 hours. Add carrots, tomatoes, and parsley; cook 1 hour or until meat is tender. Meanwhile, make liver balls. LIVER BALLS: Combine liver with bread crumbs, flour, eggs, parsley, salt, pepper, marjoram, mace and garlic. Let stand until soup is done; then shape into balls about the size of golf balls. Remove tender meat, bone, and carrots from soup; cut meat and carrots into bite-sized pieces; return to soup. Then bring soup to a boil; drop in liver balls, cover; cook 10 minutes. Serve. SOURCE: Good Housekeeping Around the World Cookbook The Hearst Corporation 1958 Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stew Categories: Beef, German, Soups/stews Yield: 6 servings 1/4 c Shortening Pepper, To Taste 3 lb Rump Roast, Boneless 2 ts Mustard, Dry 2 c Onions, Sliced 1/2 ts Celery Seed 1/4 c Unbleached Flour 1/4 c Water 2 tb Salt 1 lb Tomatoes, (1 can) 2 tb Sugar Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325°F, about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stock Categories: Italian, Sauces Yield: 6 servings 2 lb Beef bones 1 pn Of thyme 2 md Carrots, 8 Peppercorns Coarsely chopped 1 Bay leaf 1/2 Stalk celery, coarsely chop- 3 oz Tomato paste Ped 1 Cl Garlic 1 Onion, coarsely chopped Preheat oven to 350 F. Bake bones until browned, about 1 hour. Place bones in large stock pot. Add remaining ingredients & enough water to cover. Bring to boil; boil about 2 minutes. Remove from heat & strain. Discard bones & vegetables. Return the stock to pot & cook over medium heat until reduced by 1/2. Enjoy! - Jeff Duke ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stroganov Categories: Russian Yield: 4 servings 1 tb Mustard, powdered 1 lb Mushrooms, sliced 1 tb Sugar 2 lb Beef, filet mignon 2 ts Salt 1 ts Pepper, black 5 tb Vegetable oil 1 pt Sour cream 4 c Onion sliced In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water to form a thick paste. Let the mustard rest at room temperature for 15 minutes. Heat 2 tablespoons of the oil in a heavy 10"-12" skillet over high heat untl a light haze forms above it. Drop in Onions and mushrooms, cover the pan and reduce heat to low. Simmer and stir for 20-30 minutres or until vegetables are soft. Drain them in a seive, discard the liquid and return mixture to skillet. With a large sharp knife cut the fillet across the grain into 1/4" wide rounds. Lay each round on a board and slice it with the grain into 1/4" wide strips. Heat 2 tablespoons of oil in another heavy skillet over high heat until hot but not smoking. Drop in half the meat and tossing the strips constantly,fry for 2 minutes or until meat is lightly browned.. Transfer meat to vegetables and do the remaining meat. When all meat is done, and added to the vegetables, stir in remaining salt, pepper and mustard paste. Stir in the sour cream a tablespoon at a time, then add the remaining 1/2 tsp sugar and reduce heat to low. Cover the pan and simmer for 2-3 minutes. Correct seasoning. Trans fer to heated serving platter and optionally add straw potatos on the top as a garnish Source: Rick Grunwald ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stroganoff...russian Style Categories: Russian, Beef Yield: 4 servings l Lb. sirloin steak, cut in 1/2 ea Chopped onion -thin strips 1 ea Clove of garlic, minced 4 tb All-purpose flour 1 tb Tomato paste 1/2 ts Salt 1 ea 10 oz. can beef broth 4 tb Butter or margarine 1 c Sour cream 1 ea 3 oz. can sliced mushrooms, Hot buttered noodles -drained Coat beef strips with 1 tbsp. flour and salt. Brown beef strips quickly in 1 tbsp. butter in a skillet. Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3 to 4 min. Remove meat and mushrooms from pan. Add 2 tbsp. butter to pan drippings; blend in 3 tbsp. flour. Add tomato paste. Stir in broth. Stir over medium heat until thick and bubbly. Return meat and mushrooms to skillet. Stir in sour cream; cook slowly until heated through. Do not boil. Serve over hot buttered noodles. Makes 4-5 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Tenderloin with Marsala Categories: Italian, Beef, Pork/ham Yield: 6 servings 3 ts Butter, plus 3 T, melted 6 1 Inch Slices (about 2 1/4 2 oz Sliced pancetta (Italian -Lbs.) filet mignon -dry-cured unsmoked bacon OR Salt and pepper to taste 2 oz Bacon 3/4 c Dry Marsala 1 Onion, thinly sliced 1/2 c Beef stock Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer. Saute' until golden brown. Add onion and saute' until golden. Remove pancetta or bacon and onion with a slotted spoon. Reserve bacon and discard onion. Put beef slices in same skillet and pan-broil until quite brown, about 3 minutes on each side. Season to taste with salt and pepper. Add melted butter, wine and stock and lower heat. Cook 2 more minutes on each side, turning once to coat slices with sauce. Remove meat, place on top of reserved bacon on serving platter, and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over meat and serve. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef with Yogurt in Pita Bread (Fetes Vodines Se Peta) Categories: Greek, Beef, Breads Yield: 4 servings 1/2 c Dry red wine 1 tb Butter or margarine 2 tb Olive or vegetable oil 4 Pitas 2 ts Minced garlic 3 c Chopped lettuce 1/2 ts Dried oregano 1 c Peeled, seeded and diced 1/2 ts Salt -cucumber 1 ds Of pepper 1 c Chopped tomato 1 lb Beef flank steak 1 c Plain yogurt serves 4 Combine wine, oil, garlic, oregano, salt, and pepper. cut steak into strips, 2-inches by 1/4-inch wide, or as thin as possible. Pour wine marinade over beef strips, and let stand for 1 hour at room temperature. Drain meat strips and cook, in two batches, in hot butter, stirring, for 2 to 3 minutes or until brown on all sides. Serve meat in a chafing dish or on a hot tray to keep warm. Open one end of pita to make a pocket. Set out dishes of lettuce, tomato, cucumber, and yogurt. Allow each person to fill his own pita. From THE COMPLETE BOOK OF GREEK COOKING, by The Recipe Club of Saint Paul's Greek Orthodox Cathedral, Harper and Row, NY, c1990. Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Belgian Beef Stew Categories: Soups/stews, German Yield: 8 servings 3 lb Lean stewing beef 2 lb Sauerkraut - cut into 1 1/2-in cubes - rinsed and squeezed dry Flour for dredging 2 tb Marjoram 5 tb Vegetable oil 2 tb Dark brown sugar 2 lg Onions 1 ts Celery seed - peeled and thinly sliced 1 Bay leaf 2 Garlic cloves 3/4 c Pitted green olives, sliced - peeled and minced 1 c Cream (optional) Salt 1/2 c Minced flat-leaf parsley Freshly ground black pepper - for garnish 12 oz Beer PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally. After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Berbere Marinade Categories: Hot, Ethnic, Marinade Yield: 1 servings 1 sm Onion 1 ts Fenugreek seeds, optional 2 sm Cloves garlic (2 t.) 1/8 ts Ground cinnamon 1 Inch piece fresh ginger 1/8 ts Ground cloves 2 ts Cracked black peppercorns 1/8 ts Ground allspice 1 ts Red pepper flakes or to 1 tb Salt or to taste -taste 1/3 c Imported paprika 1 ts Coriander seeds 1/2 c Olive oil 1 ts Cardamom seeds Source: FOODday, July 9, '91 From: Valerie Whittle The Berberes are a nomadic tribe in northern Africa. Fenugreek is a rectangle-shaped seed with a pleasantly bitter flavor. Look for it in Indian and Middle Eastern grocery stores. I have used this marinade with great success on tuna, pork tenderloin and sirloin steak. * Juice of 1 lemon (1/4 cup) Finely chop onion. Mince garlic and ginger. Place onions, garlic, ginger, peppercorns, red pepper, coriander, cardamom, fenugreek, cinnamon, cloves, allspice, salt and paprika in dry skillet and cook over medium heat 3 to 4 minutes, or until spices are lightly roasted and fragrant. Combine roasted spice mixture, olive oil and lemon juice in blender and puree to smooth paste. Spread paste on meat and marinate overnight. WARNING: A little of this spicy mixture goes a long way! Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin steak. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Best Pizza Dough Categories: Breads, Italian, Appetizers, Pizza Yield: 4 servings ----------------------------------STARTER---------------------------------- 1/2 c Flour 1 ts Yeast 1/2 c Water -----------------------------------DOUGH----------------------------------- 1 1/2 c Warm water ds Salt 1 ts Yeast For starter: Combine room temp water, flour and yeast. Let stand at room temp overnight. For dough: Add water and yeast to starter; mix then add salt and enough flour to make a soft dough. Let rise 1 1/2 to 2 hours. Pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar. Use as starter. Press rest of dough into pan and add toppings. Cook on stones in 500 degree oven. Takes about 10 min. Source:Ciao Italia, PBS, June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beurre Maitre D'hotel Categories: Sauces, French Yield: 1 servings 1/4 lb Sweet butter 1 tb Freshly minced parsley 1 ts Fresh lemon juice 1/2 ts Salt - (amount may be doubled) 1/2 ts Freshly ground pepper This basic recipe is very good as it is, but variations using different fresh herbs (minced shallots or garlic, mustard, horseradish, and so forth) are just as wonderful. SOFTEN THE SWEET butter. Mix in fresh lemon juice, freshly minced parsley, salt and freshly ground pepper. Makes 1/2 Cup PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bienenstich Categories: German Yield: 12 servings PASTRY 4 ts Baking powder 3 1/2 oz (100g) cottage cheese, well TOPPING: Pressed out 1 3/4 oz To 2 1/2 (50-75g)butter 4 tb Milk 3 1/2 oz (100g) sugar 4 tb Oil Packet vanillin sugar 2 tb Heaping of sugar 1 tb Milk Pinch salt 3 1/2 oz (100g) almonds (blanched and 7 oz (200g) flour Thinly sliced) For the Pastry: rub the cottage cheese, if desired, through a fine sieve and mix with the milk, oil, sugar and salt. Mix and sieve together the flour and the baking powder and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour. Grease a round cake tin with a removable rim, 10 in. (26cm) in diameter and roll out the pastry to fit the base. For the Topping: melt together the butter, sugar and vanillin sugar and add the milk; stir in the almonds and set aside to cool. If it should be too firm when cold, add a little milk. Spread evenly over the pastry. OVEN: moderately hot Baking time: about 20 minutes Alternatively the cake may be filled with buttercream, made from 1/2 packet Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint cold milk and 3 1/2 oz. (100g) butter. When the cake is quite cold, cut it horizontally into two halves, spread the filling on the bottom half and lay the other on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biersuppe (Beer Soup) Categories: Soups/stews, German Yield: 4 servings 1 1/2 tb (heaping) flour Sugar to taste 50 g Butter (3 1/2 Tbsp) 2 Egg yolk 1 l Beer 1/8 l Milk (1/2 cup plus 1/2 Tbsp) 1 sm Piece of cinnamon Toasted white [French] bread From grandmother's more thrifty times; rarely encountered today. Brown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain, and serve with toasted slices of bread. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Birnensuppe (Pear Soup) Categories: Soups/stews, German Yield: 2 servings 2 tb Raisins 1 Inch cinnamon stick 1 tb Dry sherry 1 ds Crush aniseed 2 sm Pears, cored, pared, and 2 Teaspoons. granulated sugar -sliced 1/2 Teaspoons. lemon juice 1 1/2 c Water In small bowl combine raisins and sherry; set aside. In 1-quart saucepan combine pears, water, cinnamon stick, and aniseed; bring to a boil and cook until pears are very soft, about 15 minutes. Remove cinnamon stick and let mixture cool. Transfer to blender container and process until smooth; pour into bowl or container and stir in raisin mixture, sugar, and lemon juice. Cover and refrigerate until well chilled. Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscotti All'anice Categories: Cookies, Italian Yield: 48 servings 3 Eggs 1 1/2 c All-purpose flour 2 ts Anise extract 1/4 c Cornstarch 3/4 c Sugar 1/2 ts Baking powder 1 pn Salt PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix. Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula. The batter will lose most of its air and become rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide and the length of the pan. Bake the logs about 20 minutes, until they are well risen and golden. Remove from oven and place logs on a cutting board to cool about 10 minutes. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces. Cool the biscotti on the pans and store them in a tin between layers of wax paper. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscotti Napoletani Categories: Cookies, Italian Yield: 60 servings 2 c All-purpose flour 1/2 ts - Baking soda 3/4 c Sugar 1/2 ts Cinnamon 3/4 c Almonds, whole, unblanched 3/4 c Almonds, whole, unblanched -finely ground 1/3 c Honey 1/2 ts Bicarbonate of ammonia; -OR- 1/3 c Water 1/2 ts - Baking powder _AND_ Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core. PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a mixing bowl and stir a minute or 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biskuitstreifle Categories: Pasta, Soups/stews, German Yield: 4 servings 60 g Butter (1/4 cup) A bit of milk 2 Eggs, separated Salt to taste 100 g Flour (3/4 cup plus 2 Tbsp) A bit of baking powder From the Ries area. Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking powder. Meanwhile, beat the 2 egg whites into stiff peaks. Carefully fold into batter. Line a jellyroll sheet with baking parchment, and cover with 1/3 inch layer of the dough. Bake at medium heat. After the pastry has cooled, cut into small strips, about 3/4 inch x 1 1/2 inches big. Add to soup just before serving. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bistecche Dei Poveri/poor Man's Steaks Categories: Italian Yield: 6 servings 3 md Eggplants (about 2 pounds) 2 ts Oregano Salt 2 tb Coarsely chopped fresh mint 1/2 c Olive oil "In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill." Start your outdoor grill Cut the eggplants into lengthwise slices about 1/4 inch thick.(Throw away the outermost, curved slice, which is mostly skin. Salt eggplant and let stand. While the eggplants are standing, mix the olive oil with the oregano and chopped mint leaves. When the fire is ready, take as many slices as will fit on your grill, brush them on one side only with the flavored oil, and put them on to brown oiled-side down. While they are grilling, brush their top sides with more oil. When done on both sides, remove to a serving platter, brushing with just a bit more oil, and keep warm until all the slices are cooked. Serve hot. For 6 From: Carnevale Italiano, The Romagnolis' Meatless Cookbook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bite-Size Pepperoni Pizza Categories: Appetizers, Diabetic, Microwave, Italian, Pizza Yield: 2 servings 4 English Muffins -quartered 8 oz Pizza Sauce 16 sl Pepperoni, cut in half 1/2 c Onions, finely chopped 1 c Mozzarella Cheese, shredded 8 Green Pepper Rings, Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Top with the onions. Cut each muffin half into four pieces. Place the eight muffin pieces in a circle around the edge of a paper plate (four plates will be used). Lay one-quarter section of the green pepper on top of each muffin piece. Place one-half slice of the pepperoni on top of each muffin piece. Top evenly with the mozzarella cheese. Place each plate, uncovered, in the microwave, and cook on HIGH for 1 minute; rotate each plate one-half turn after 30 seconds. Yield: 32 servings One Serving: Calories: 45 Carbohydrates: 3 Exchange: 1/4 bread; 1/3 medium-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Pudding From Scratch (English) Categories: Pork/ham, Londontowne Yield: 6 servings 1 1/4 qt Fresh pig's blood 8 oz Fine oatmeal 8 7/8 oz Bread cut into cubes 1 ts Salt 1 1/4 qt Skim milk 2 ts Ground black pepper 1 lb Cooked barley 2 ts Dried and crumbled mint 1 lb Fresh beef suet Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint. Have ready 2 or three large roasting pans. Divide the mixture between them ~- they should not be more than 3/4 full. Bake in a moderate oven -- 350 F ~- for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding which will keep well in a cold larder. Cut into squared and fry till heated through and the outside is crisp, in bacon fat or butter. Delicious for breakfast, or for supper with fried apples and mashed potato. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Pudding (Irish) Categories: Desserts, Irish Yield: 8 servings 1 lb Pig's liver 1 Medium onion, chopped 1 1/2 lb Unrendered lard, chopped 1 ts Salt 120 fl Pig's blood 1/2 ts Allspice 2 lb Breadcrumbs 1 Beef casings 4 oz Oatmeal Servings: 8 (Always served with an Irish "fry". The preparation of this pudding may be impracticalthese days due to the difficulty of procuring fresh pig's blood and casings.) . Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blinchaty Pirog Categories: Russian, Ground beef, Beef Yield: 6 servings 1 tb Oil 1/2 c Cooked rice 1 Onion; chopped 2 oz Green onion; chopped 2 Cloves garlic; chopped 1 tb Dill; fresh 12 oz Ground beef 1/2 c Cottage cheese 3 ts Tomato paste 1 tb Arrowroot dissolved in water 12 oz Mushrooms; minced fine Lemon juice 6 oz Dry red wine Cayenne -----------------------------------CREPES----------------------------------- 1 tb Oil 1 Egg 4 oz Flour; sifted 1 Egg yolk 10 oz Non-fat milk ds Salt & pepper -----------------------------------SAUCE----------------------------------- 1 1/4 c Plain yogurt; strained 2 oz Sweet white wine 1 tb Dill In a wok or large skillet saute in 1 tb oil, onion and garlic til onion is clear. Remove and set aside. Brown ground beef and add 3 tsp tomato paste. When browned, return onion and garlic to wok, add mushrooms, red wine, cooked rice, green onion and dill. Add arrowroot dissolved in water to thicken. Squeeze in some lemon juice and sprinkle with cayenne. Place in warm oven until needed and just before using, add cottage cheese. CREPES: Blend all ingredients except oil and let stand 30 minutes before using. Pour oil into crepe pan, swoosh around and pour remainder into batter. Make 1 large pancake covering one side with branches of fresh dill or sprinkle with dried dill. Turn and cook and remove. Make other large pancakes until batter is gone. SAUCE: Combine ingredients and serve over combined dish. TO SERVE: Place crepe on platter and layer meat and mushroom mixture over pancake. Place another pancake on top, then meat, then pancake, etc. until finished. Top with dilled pancake and serve with sauce on the side. Source: Graham Kerr, 8/93 Typed by .\\ichele ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blinde Vinken (Blind Finches) Categories: Beef, Ethnic Yield: 8 servings ----------------------------MM BY HELEN PEAGRAM---------------------------- 4 Sirloin steaks (3/4 lb each) 1 ts Pepper 3/4 lb Lean ground pork 1/2 ts Salt 1/2 c Fresh bread crumbs 1/2 ts Nutmeg 2 tb Fresh parsley, chopped 1/4 c Butter 2 tb Lemon juice Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home. Buy steaks that are about 1/2 inch thick. Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness. Cut into 8X4 inch pieces. combine pork, bread crumbs, parsley, lemon juice, pepper, salt and nutmeg. Shape into 8 balls. Place one portion of pork at short end of each steak. Roll up steaks to enclose pork. Tie rolls with string at 1 inch intervals. In large heavy bottomed Dutch oven or 2 skillets, melt butter over high heat; brown roll-ups all over, in batches. Cover and cook over low heat for 10 to 15 minutes, turning occasionally or until pork is no longer pink. To serve, remove string, slice and spoon pan juices over top. From Canadian Living Nov/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Cheese Cake Categories: Cheesecakes, French Yield: 8 servings ---------------------------------PIE CRUST--------------------------------- 2 c Graham Cracker Crumbs 1 c Powdered Sugar 1/4 lb Melted Butter --------------------------------PIE FILLING-------------------------------- 8 oz Or More Cream Cheese, Soften 2 Beaten Eggs 1 c Sugar ----------------------------------TOPPING---------------------------------- 1 #2 Can Blueberry Pie Filling Cool Whip Or Whipped Cream Or: Fresh Blueberries Prepare the pie shell using the graham crackers crumbs, butter and powdered sugar. Mix well. Press into a long cake pan. For the pie filling mix the cream cheese and sugar together. After mixing the two add the two beaten eggs. Pour the mixture into crumb crust and bake 350 degrees F for 20 to 25 minutes. Spread the blueberry pie filling evenly over the baked mixture. Cover. Refrigerate over night and add whipped cream and keep in refrigerator until ready to be served. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bobotie Categories: Ethnic, Ground beef, Hot, Beef Yield: 8 servings 3 lb Ground meat 1 ts Tomato sauce 3 Onions, finely chopped 1/2 c Sultanas 3 Cloves garlic, finely 1 tb Finely chopped nuts -chopped 2 sl Bread 2 Bay leaves, crushed 1 Egg, beaten with 1/2 cup 2 tb Oil -milk 3 tb Vinegar 1 c Grated carrots or apples 1 tb Curry powder Salt & pepper 1/2 ts Turmeric TOPPING 1 tb Sugar 1 c Milk 1 ts Ground coriander 2 Eggs Pn ground cloves & grated Salt & pepper -nutmeg Rind of 1/2 lemon 1 tb Chutney Directions: Lightly brown onions and garlic in oil, add crushed bay leaves, then add meat & brown. Mix together the vinegar, curry powder, turmeric, sugar, spices, chutney and tomato sauce in large mixing bowl. Add browned meat, sultanas and nuts. Soak bread in water, squeeze well and crumble over meat. Add beaten egg and milk, carrots or apples, mix well and season to taste. Put meat in large casserole dish. Beat egg and milk for topping together, season and pour over meat. Insert pieces of lemon rind all over. Bake in preheated oven at 375 F for 45 minutes or until topping has set. (Serves 8). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bodebiremus - Kartoffelmus (Potato Mush) Categories: Vegetables, German Yield: 4 servings 6 To 8 potatoes 1 tb Flour 1/2 l Milk (1 cup plus 1 Tbsp) Cracklings or breadcrumbs Boil the peeled potatoes, and then mash them. Put them into a 'Mus' pan, add milk, and - stirring constantly - bring to a boil. Stir in a smooth mixture of flour and a bit of milk. Should be served in the copper pan, with cracklings or roasted breadcrumbs on top. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boerenkass Soup (Dutch Cheese Soup) Categories: Soups/stews, Ethnic, Cheese/eggs Yield: 2 servings 2 ts Margarine, divided 2 Pkt instant chicken broth 1/4 c Diced onion -and seasoning mix 1 c Small cauliflower florets 1 1/2 oz Canadian-style bacon, 2 3 oz Pared potato, 1/2-inch cubes -equal pieces 1/4 c Carrot, 1/2 inch cubes 2 Thin slices white bread 1/4 c Pared celeriac, 1/2 inch -toast -cubes 1 1/2 oz Gouda cheese, thinly sliced 2 c Water In 1 1/2-quart saucepan heat 1 teaspoon margarine until bubbly; add onion and saute until softened. Add cauliflower, potato and celeriac; saute for 5 minutes. Mix broth into water and add to saucepan; stir to combine and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. In small skillet heat remaining margarine and saute bacon until lightly browned. Pour soup into 2 individual flameproof crocks or bowls and add 1 piece of bacon to each. Top each portion with a toast slice and half of the chees. Place under the broiler until cheese is bubbly, about 2 or 3 minutes. Serve hot. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boiled Red Cabbage Categories: Ethnic, Vegetables Yield: 6 servings 2 oz Butter 1 Onion, chopped 1 Red cabbage 1/4 pt Red wine 2 tb Simple syrup Juice of one lemon 2 Apples, peeled and sliced Salt 1>. Melt the butter in a pan and add the shredded cabbage and syrup; brown over a low flame, stirring constantly. Add the remaining ingredients, cover the pan and simmer gently for 1 1/2 to 2 hours, stirring occasionally. Season to taste Source: the complete book of World Cookery Crescent Books, Inc. A Division of Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN 7064 0023 2 1972 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bolognese Pinwheels Categories: Cookies, Italian Yield: 6 servings 1 c Unsalted butter, room 2 1/2 ts Baking powder -temperature 1 pn Of salt 1 c Plus 2 tablespoons sugar 1 c Thick fruit jam * 2 lg Eggs 1 Egg yolk beaten with 2 2 1/2 c Unbleached all purpose flour -teaspoons milk (glaze) * sour cherry, fig, strawberry, quince, or apricot This recipe makes four rolls that are sliced into pinwheels. Fill each with a different type of jam. The recipe can be halved. Using electric mixer, cream butter with sugar until fluffy. Beat in eggs 1 at a time. Sift in flour, baking powder and salt. Mix on low speed until just incorporated. Form dough into ball. Wrap in waxed paper and flatten into disc. Refrigerate dough 1 hour. Position racks in center and upper third of oven and preheat to 375 degrees F. Line 2 baking sheet with parchment. Cut off 1/4 dough; return remainder to refrigerator. Dust piece of dough with flour. Roll out between sheets of waxed paper to 10 X 6-inch rectangle. Free top sheet of waxed paper from dough and then replace lightly. Turn dough over and remove top sheet of paper. Spread scant 1/4 cup jam over top of dough, leaving 1/2 inch border. Roll up jelly roll fashion, starting at one short side. pinch seams to seal; fold ends under. Place in prepared sheet. Repeat with remaining dough and jam, spacing rolls 5 inches apart. Brush rolls with glaze. Bake 15 minutes. Rotate sheets and continue baking until rolls are golden brown, about 15 minutes; rolls will spread. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store in airtight container.) Shortly before serving, cut each roll into 3/4-inch-thick slices. Source: Cooking with Bon Appetit - Cookies Shared by: Carol Collins - Cooking Echo 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bolognese Meat Sauce Categories: Italian, Pasta, Sauces, Veal Yield: 4 servings 4 ts Olive oil 8 oz Ground veal 1/2 c Chopped onion 1/2 c Skim milk 2 Garlic cloves, minced 2 c Drained canned Italian 1/4 c Each minced carrot and -tomatoes, finely chopped -celery 1 ts Salt dash each pepper nad ground nutmeg In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes. Makes 4 servings, about 3/4 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boned Oysters Categories: Greek, Fish/sea Yield: 1 servings Karen Mintzias 1/2 c Oil 12 Oysters, fresh or frozen Salt and pepper; to taste 1 c Flour Use only the large Asiatic oysters caught in the Indian Ocean, Black Sea, or the Persian and Arabian gulfs. Use the delicious white meat only. Discard the round white bone sometimes discovered inside the shell -- or give it to some Persian. They seem to prefer these bones to gold; they call them "pearls". ********************************************************************* Drain oysters. Roll in flour. Heat oil until hot in a large frying pan. Fry oysters on medium-high heat for 5 minutes turning over once. Sprinkle with seasonings and serve. Source: Chares of Mytilene, Lesbos (an historian of the third century) The Complete Greek Cookbook, by Theresa Karas Yianilos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Borani Bademjan - Eggplant Salad Categories: Ethnic, Salads, Vegetables, Appetizers, Vegetarian Yield: 6 servings 2 lg Oval eggplants (12 oz each) Salt Salt Freshly ground black pepper 1/2 c Oil Chopped walnuts, optional 2 c Drained yogurt -(to garnish) 2 Garlic cloves; crushed Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Spinkle slices liberally with salt (stack if necessary) and leave for 30 minutes. Rinse and dry with paper towels. Heat half the oil in a large frying pan and fry eggplant until golden brown on each side. Drain on paper towels. Add more oil to pan as required. Blend yoghurt with salt to taste and the crushed garlic. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Season with pepper and spread some yogurt on top. Repeat, finishing with a layer of yoghurt. Cover and chill. Serve garnished with chopped walnuts if desired. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Borani Esfanaj (Spinach-Yogurt Salad or Dip) Categories: Ethnic, Salads, Dips Yield: 6 servings 1 Onion, chopped 1 ts Cumin 4 Cloves garlic, chopped 1/4 ts Cinnamon 1 To 2 tbsp butter 1 pk Frozen chopped spinach, 1/2 To 1 tsp tumeric -defrosted, or 2 bunches 1/2 To 1 tsp cayenne pepper (or -fresh spinach, -a generous dash tabasco Cooked and chopped. -sauce) 1 c Plain yogurt 1/2 ts Curry powder This spinach and yogurt dish is Persian in origin, The yogurt is redolent with both musky and sweet spices complementing the slightly tart taste of the spinach. Borani Esfanah is enjoyed as an appetizer, side dish, or dip to spread on bread. Though untraditional, the hot pepper flavoring adds zip. Accompany with French bread, or pita; or, for a more tactile experience, tear off pieces of warm, soft flour tortillas and scoop up the savory mixture. salt 1. Saute onion and garlic in butter until soft. Add spices and cook a few minutes to rid them of any rawness 2. Mix in spinach, yogurt, and salt to taste. RECOMMENDED WINE: Drink a slightly sweet Gewutztraminer or California riesling (German rieslings fade at the spicy assertion of this dish). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Borekas Stuffed with Cheese and Spinach Categories: Breads, Cheese/eggs, Jewish Yield: 12 servings 2 c Flour 1 tb Margerine 5 tb Oil SPINACH STUFFING: Juice of 1 lemon 1 lb Spinach 1 3/4 c Water 2 Cloves garlic Salt 2 tb Butter 1 c Margerine Lemon juice to taste Cheese Stuffing: Salt and pepper to taste 2 Potatos--boiled and peeled 1 Egg--beaten 1 Egg 5 oz Sesame seeds 1/2 lb Cheddar cheese Dough: Prepare dough by mixing flour, oil, lemon juice, water and salt. Sprinkle a handful of flour on a board and roll out the dough. Spread the margerine over the dough. Fold dough into thirds. Refrigerate for half hour, and then roll dough out again. Fold in thirds and return to refrigerator. Repeat rolling, folding, and refigerating 1 more time, then roll dough out into a large thin rectangle. For cheese stuffing, mash the potatos and the egg. grated cheese and margerine. Mix well. For Spinach Stuffing, cook the spinach in the water that clings to its leaves after washing, then drain and chop. Saute the garlic in the butter, then chop fine and add to spinach. Add lemon juice, salt and pepper and mix well. To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or spinach stuffing (or 1/2 tsp of each) on each square, fold dough in half to form a triangle, and pinch edges to seal well. Brush each filled square with the beaten egg and sprinkle with the sesame seeds. Bake in a preheated 350 F. (moderate) oven until golden--approximately 30 minutes. Makes 12 pastries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Borsch Categories: Russian, Soups/stews Yield: 10 servings 1 c Navy beans, dry 2 sm Beets 2 1/2 lb Lean beef 2 c Green cabbage, shredded 1/2 lb Slab bacon 2 lg Leeks, sliced 10 c Cold water 3 md Potatoes, cut into eighths 1 Bay leaf 1 cn (1 lb 13 oz) tomatoes 8 Whole peppercorns 1 tb Tomato paste 2 Cloves garlic 3 tb Red wine vinegar 2 tb Dried parsley 4 tb Sugar 1 Carrot 1 lb Kielbasa (opt) 1 Celery stalk 2 tb Flour 1 lg Red onion 1 tb Butter, melted 1 ts Salt (opt) 1/2 c Sour cream (opt) 8 Beets for soup Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. Serves 10. Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bougatsa Categories: Desserts, Greek Yield: 8 servings Karen Mintzias Granulated sugar 1/2 lb Cream cheese 1/2 ts Grated nutmeg 1 lb Fresh ricotta cheese 18 Sheets commercial filo 1 lb Fresh lg-curd cottage cheese 1/2 c Butter (or more); melted Using an electric mixer, beat the cream cheese at high speed until light and fluffy. Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg. Beat for 1 minute at high speed, then set aside while you prepare the filo. Lay the filo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap. By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them. Then lay 2 sheets at right angles over the center, using the "base" as a diamond, not a square, brushing the center of each with butter. Divide the filling into 3 parts and spread one part over the filo to form a 7-inch square. Set the rest of the filling aside. Fold the top filo sheet over the cheese and brush with butter, and continue folding the filo over the cheese to make a square, brushing each time with butter. With a wide spatula, lift the bougatsa and invert onto a cookie sheet. Brush the top with butter and set aside. Repeat with the remaining filo, filling until all 3 square pies are folded. Bake in a 350 degree oven for 15 to 20 minutes or until the filo puffs up and turns a golden chestnut color. Cut into small squares and sprinkle with additional sugar. Serve piping hot. Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bountiful Black Bean Soup Categories: Ethnic, Soups/stews, Beans Yield: 3 servings 1 lb Dried black beans Grated zest of 1 large lemon 4 qt Chicken stock 1/4 c Lemon juice 1 bn Celery w/ leaves, chopped 1 ts Salt 1 lb Carrots, peeled and chopped 1/4 ts Black pepper 2 lg Onions, chopped 1 lg Lemon, sliced Place beans in large saucepan. Add enough water to cover beans by 1 inch. Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover tightly and let stand 1 hour. (Or soak beans overnight in large bowl with enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart Dutch oven or soup kettle with chicken broth, celery, carrots, onions, and lemon zest. Bring to boil over high heat. Reduce heat to low and simmer, uncovered, until liquid is just below surface of beans and ingredients are very tender, 2 1/2 to 3 hours. Using slotted spoon, transfer soup solids in batches to food processor and puree. Transfer puree to large bowl and add cooking liquid. (Or puree solids and liquids together in blender. Or force soup through coarse sieve or pass it through food mill, discarding skins.) Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook over medium heat, stirring constantly, until heated through. Place lemon quarter in bottom of each bowl. Pour in soup and serve immediately. Makes about 3 quarts of 10-12 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bourekakia Me Kremithakia Freska (Scallions in Filo) Categories: Greek, Appetizers Yield: 16 servings Karen Mintzias 3/4 c Chopped fresh dill 6 bn Scallions Salt -(white part & 1" green) Freshly ground black pepper -chopped, to make about 3 c. 8 Filo pastry sheets; thawed 1/2 c Olive oil 2 tb Sesame seeds Toss the chopped scallions in a bowl with 1 tablespoon olive oil, the chopped dill, salt and pepper. Remove 8 sheets of filo from the package. Reseal package and refrigerate it. Cover the filo you are using with a damp dish towel, well wrung out, and try to work hastily, as the pastry sheet have a tendency to dry out. Lay out one sheet of filo and brush thoroughly with olive oil. Lay a second sheet over the first, and brush again with olive oil. Leaving a margin of 1 inch down one short side of the filo, sprinkle one-fourth of the scallion mixture in a strip. Roll up from the same side, to make a long tube, packing the ends well. Place on a greased baking sheet. Repeat this procedure three more times. Cut each tube diagonally into four sections, brush with olive oil, and sprinkle the tops with sesame seeds. Bake in an oven preheated to 350 F until the tops are crisp and golden brown - about 30 minutes. They are good hot or cold. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bow Ties with Sausage, Tomatoes & Cream Categories: Italian, Pork/ham, Sausages Yield: 4 servings 2 tb Olive oil Drained, coarsely chopped 1 lb Sweet Italian sausage, 1 1/2 c Whipping cream Casings removed, crumbled 1/2 ts Salt 1/2 ts Dried red pepper flakes 12 oz Bow tie pasta 1/2 c Diced onions 3 tb Minced fresh parsley 3 cl Garlic, minced Freshly grated Parmesan 1 cn Italian plum tomatoes, Cheese Contributed to the echo by: Stephanie Dicamillo BOW TIES with SAUSAGE, TOMATOES and CREAM Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braetknoedel (Ground Meat Dumplings) Categories: Soups/stews, German Yield: 4 servings 125 g Ground meat [mixture of Ground nutmeg -ground beef and pork] Lemon [juice?] (4.5 oz) 1 [small] bunch 1 Egg -parsley Salt Plain breadcrumbs Pepper A little cream or milk In a bowl, stir a little milk or cream into the ground meat. Then add the egg, seasonings, and as much breadcrumbs as is needed to make the mixture firm but still pliable. Form into small dumplings and cook in simmering salted water. The dumplings must not boil. Serve in hot beef broth. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Onion Sauce for Pasta Categories: Pasta, Italian, Sauces Yield: 6 servings 1/2 lb Butter 1 1/2 lb Onions, peeled, sliced 1 tb Sugar 1/4 c Madeira grated cheese Saute onions in butter. Stir in sugar, lower heat and cook very slowly one hour. Stir in the wine, cook briefly, and pour over a pound of freshly cooked pasta. Pass the Parmesan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Pork Loin for a Feijoada Categories: Pork/ham, Portuguese Yield: 6 servings 1 Pork loin (10" cut), about 4 Tabasco sauce -lbs. Salt 1 Lemon 1/4 c Shortening 1 Clove garlic 1 Bay leaf Have the butcher bone the loin & reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack & stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover & braise until tender, or about 1 1/4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised String Beans (Fassoulakia Yahni) Categories: Greek, Vegetables, Beans Yield: 4 servings Karen Mintzias -- peeled and chopped 1 lg Onion; chopped 1 lb String beans 1 sm Garlic clove; minced Parsley or mint; chopped 3/4 c Olive oil Salt and pepper 1 ts Tomato paste Water 1/2 Fresh tomato Saute onion and garlic in olive oil until soft. Add tomato paste and fresh tomato and simmer until sauce is slightly thickened. Add string beans and seasoning and enough water to cover. Cover and cook until beans are tender. Makes 4-6 servings. Source: The Art of Greek Cookery, by the Women of St. Paul's Greek Orthodox Church Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bramberger Meat and Cabbage Categories: Beef, German Yield: 4 servings 1 lb Cabbage, Head, Small 1/2 ts Salt 1 tb Vegetable Oil 1/2 ts Pepper 2 Onions, Medium, Chopped 1/2 c White Wine, Dry 1/2 lb Pork, Lean, Cubed 1 ts Vegetable Oil 1 lb Ground Beef, Lean 3 Bacon, Strips, Thick Sliced 1 ts Caraway Seeds Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350°F oven; bake for approximately 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bratwurst with Apple Kraut Categories: Pork/ham, German Yield: 6 servings 4 Tart apples, peeled, cored, 1 lb Bratwurst links, halved -and sliced. (3 cups ) -crosswise 1 - 27 oz can sauerdraut, 1/4 c Packed brown sugar -drained and snipped 1 ts Caraway seed ** %%%%% BRATWURST WITH APPLE KRAUT %%%%% ** In a crockery cooker, stir together all ingredients. Stir in 1/4 cup water. Cover and cook on low-heat setting for 3 - 4 hours. Makes 6 servings. ORIGIN: Better Homes and Gardens: Crockery Cooking FROM: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braune Bohnen (Green Beans in Gravy) Categories: German, Beans Yield: 4 servings 500 g Cut green beans, sliced on A bit water -the diagonal (a generous 1 Onion studded with 2 cloves -lb) 1 Bay leaf Salt Vinegar to taste 2 tb Flour A bit of sugar 50 g Far (3 1/2 Tbsp) [Literally: Brown Beans] From grandmother's more thrifty times; rarely encountered today. In a wide saucepan, melt the fat, and then slowly stir in the flour, until you have a dark brown roux. Add enough water or meat broth to obtain a thick gravy. Add salt, the onion with the two cloves, the bay leaf, and sugar, and slowly simmer for about 20 minutes. Meanwhile cook the green beans in salted water until al dente. Drain water. Stir green beans into gravy and let steep for a few minutes before serving. 'Dampfnudeln' (yeast dumplings) are often served with this dish. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braune Einbrenne (Brown Gravy) Categories: Toppings, Sauces, German Yield: 4 servings 60 g Fat (1/4 cup) -cups plus 2 Tbsp) 2 tb Flour Bay leaf 1/2 l Water or instant broth (2 Make a dark roux of the flour and fat, then add liquid and bring to a boil. Only then add 'inlays' (cooked spaetzle, pasta, dumplings, vegetables, etc.) For example: SPATZEN IN BRAUNER BRUEHE (SPAETZLE IN BROWN GRAVY): Fix 'Kaesspatzen' (cheese spaetzle - recipe separately), and put into brown gravy. Serve with green salad [lettuce]. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Soup Categories: Soups/stews, Swedish Yield: 6 servings 200 g Bread 2 tb Butter 2 Onions 1 l Stock 1 Tlb plain flour Salt, pepper, ground nutmeg Thinly slice the bread. Cook together with the chopped onion in the butter until golden brown and then sprinkle with the flour. Add the stock, season with salt, pepper and nutmeg and cook for about 20 minutes. Strain the soup through a sieve and bring back to the boil. Serve with grated cheese. Posted by Alex Comerford. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brennsuppe (Flour Soup) Categories: Soups/stews, German Yield: 4 servings 50 g Fat (a generous 3 Tbsp) Pepper 4 tb Flour 1 Onion, chopped 1 1/2 qt Water Caraway seeds Salt Seasoning herbs Heat the fat, add flour, and make a roux. Add the chopped onion. Add the water, and season to taste with salt, caraway seeds and other seasoning herbs (e.g. thyme, savory, marjoram). Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Briami Mystras (Multi-Vegetable & Herb Casserole Categories: Greek, Vegetarian, Vegetables, Casseroles Yield: 8 servings Karen Mintzias 1 bn Fresh parsley; chopped 1 1/2 lb Potatoes; peeled and sliced 1 bn Fresh dill; chopped 1 1/2 lb Zucchini; scraped and sliced Salt & freshly ground pepper 3/4 lb Okra; trimmed 1/2 c Olive oil Vinegar 5 Scallions; chopped 1 (1 lb) eggplant; sliced* 3 Garlic cloves; minced 1 lb Fresh/canned tomatoes;sliced Toast or bread crumbs *Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired. In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible. Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brithyll a Chig Moch (Trout and Bacon) Categories: Fish/sea, Ethnic Yield: 1 servings 1 Rainbow trout Rosemary, fresh Thyme, fresh Parsley, fresh Sage, fresh 1 Bacon rasher Butter; a little Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. Anthony Crowter, Cae Nest Hall Hotel Llanbedr Merionnydd, N. Wales ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Eel with Ladolemono Sauce Categories: Greek, Fish/sea, Sauces Yield: 4 servings Karen Mintzias Vegetable oil 1 Eel Salt & freshly ground pepper 1 Lemon (juice only) ------------------------------LADOLEMONO SAUCE------------------------------ 1/2 c Olive oil Salt & freshly ground pepper 1/4 c Lemon juice Chopped herbs of your choice Skin, wash, and dry the eel or have it skinned by the fishmonger. Cut into pieces, then squeeze a lemon over the eel and allow to stand for 15 minutes. Brush the eel with oil, season lightly with salt and pepper and grill or broil on all sides until fork tender. Serve with the Ladolemono sauce. LADOLEMONO SAUCE: Whisk together oil and lemon juice in a bowl. Add salt and pepper to taste. Add chopped herbs (parsley, basil, oregano, thyme, fennel, etc) and serve immemdiately. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brotknoedel (Bread Dumplings) Categories: Breads, German Yield: 4 servings 4 Kaiser rolls, cut into thin -stems] parsley, finely -sliced -chopped Breadcrumbs as required 1/8 l Milk (1/2 cup plus 1/2 Tbsp) 2 Eggs 30 g Butter (2 Tbsp) 1 Very small bunch [a few pepper and salt to taste marjoram (optional in some areas) Soak the rolls in lukewarm milk for 1/2 hour. Add the remainder of the ingredients and mix well. If mixture is too wet, add some breadcrumbs. Shape into dumplings. Carefully put dumplings into barely salted, simmering water and cook for 25 minutes. Serve as accompaniment to sauces, mushrooms, or in soups. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Cookies Categories: Cookies, German Yield: 6 servings 1 1/2 c Brown Sugar, Frimly Packed 1 ts Cinnamon 2/3 c Shortening 1/2 ts Cloves 2 Eggs, Large 1/4 ts Salt 2 tb Milk 2 c Unbleached Flour 1 tb Orange Rind, Grated 1 c Raisins 2 ts Baking Powder 1/2 c Nuts, Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir together baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350°F about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brunch Pizza Categories: Italian, Pork/ham, Low-cal, Pizza Yield: 6 servings 1/2 lb Boiled Ham, sliced 2 Eggs 8 oz Part Skim Mozzarella Cheese, 1/4 c Lowfat Milk -grated Pn Dried Oregano Pizza Crust, prepared or homemade Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham into strips and put them on the dough. Sprinkle on the cheese. Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle on the oregano. Bake in a 375-degree oven for 20 to 30 minutes. Serves 6 One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15 Sodium: 785 Potassium: 206 Cholesterol: 145 Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bruschetta (Heart-Shaped Garlic Rolls) Categories: Breads, Italian, Garlic Yield: 24 servings 1 c Water 2 tb Olive oil 1 c Milk 5 c Flour, more if necessary 2 Eggs Salt 2 pk Dry yeast 2 Garlic cloves; crushed 2 ts Sugar 1/4 c Vegetable oil Combine water, milk, eggs, yeast, sugar and olive oil in large bowl. Mix well and add half of flour and 2 teaspoons salt. Knead in remaining flour and 1 teaspoon salt. Knead until dough forms ball. Place in greased bowl and turn to grease top. Cover and let stand 30 minutes to 1 hour until doubled. Punch down, turn and let stand again 30 minutes to 1 hour. Punch down. Roll out dough on floured surface. Cut into heart or other desired shapes using cookie cutter. Place rolls on generously greased baking sheet. Combine garlic, vegetable oil and salt and brush over rolls. Bake at 400F 12 to 15 minutes or until golden. Created by: Mauro's, Glendale, Calif. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bulgarian Meatball Soup Categories: Soups/stews, Ground beef, Ethnic, Beef Yield: 8 servings 1 lb Ground beef 1/2 Bunch green onions; sliced 6 tb Rice 1 Green bell pepper; chopped 1 ts Paprika 2 Carrots;peeled,sliced thin 1 ts Dried savory 3 Tomatoes; peeled & chopped Salt, pepper 1 Sm. yellow chiles, split * Flour 1/2 Bunch parsley; minced 6 c Water 1 Egg 2 Beef bouillon cubes 1 Lemon (Juice only) *Note: Remove most of the seeds from the chiles. Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil. Created by: St. George's Bulgarian Eastern Orthodox Church, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bundewa (Romanian Pumpkin) Categories: Vegetables, Ethnic Yield: 6 servings 1/2 ts Salt and 1 Tbsp. finely -stirring, until the -chopped dill and cook, In a saucepan lightly brown 1 onion, finely chopped, in 2 Tbsp. melted butter. Add 1 Tbsp. flour, blend well, and stir in 1 cup hot water. Add mixture is smooth and slightly thick. Add 1-1/2 pounds pumpkin, peeled and cut in thin julienne strips 2 inches long. Cover the pan and cook the pumpkin over low heat for 1 hour, or until tender. Add 2 tsp. lemon juice and 1/2 cup cream and heat well From: The Gourmet Cookbook Vol. II Shared By Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Burger Pizza Categories: Ground beef, Italian, Pizza, Beef Yield: 4 servings 1/2 lb Ground beef, lean 3 Mushrooms, sliced 2 1/2 Crackers, crushed Pepperoni slices 2 tb Onion, finely chopped 1/2 md Tomato, sliced 2 tb Celery, finely chopped 2 tb Green pepper, chopped 1/2 Egg (or yolk only) 1/4 ts Pepper, freshly ground 1/2 ts Worcestershire sauce 1/2 c Mozzarella cheese, shredded 1/2 ts Oregano 1/2 tb Parmesan cheese, grated Combine ground beef, cracker crumbs, onion, celery, egg, sauce, spice and mix well. Use an 8" tinfoil pieplate or similar small pan (regular ground beef may need to be drained), pat beef mixture into a patty. Scatter mushrooms, pepperoni, tomato and green pepper over. Sprinkle with pepper and top with cheeses. Bake at 350F 20-25 min until meat is no longer pink. 4 servings: 2 protein, 1/2 fat & oils 3 g carbohydrate, 16 g protein 9 g fat (157 calories) Source: Choice Cooking, Canadian Diabetes Assoc (1/2 original recipe) Posted by Elizabeth Rodier 4/93 Extra can be frozen in portions and reheated in the microwave or oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino Categories: Swedish, Soups/stews, Garlic Yield: 6 servings 3 tb Borlotti beans 1 tb Tomato paste 3 x Carrots 1 1/4 l Bouillon (5 cups) 1 x Leek 1/4 ts Caraway seeds 1 x Small knob celery 1 x Twig thyme 500 g Honeycomb tripe (1 lb) 80 g Parmesan, grated (2.75 oz) 30 g Butter (1 oz) 1 x Twig parsley 1 x Clove garlic, mashed Salt, freshly ground pepper --------------------------------GARLIC BREAD-------------------------------- 200 g French bread (7 oz) 10 g Gruyere, grated (0.25 oz) 50 g Butter (1.75 oz) 1 tb Parsley 4 x Cloves garlic, mashed Salt, freshly ground pepper Preparation: 30 minutes, cooking time: 3 hours Yields 6 servings as a first course, as a main course double the ingredients. Soak beans overnight. Drain beans. Cook in lightly salted water until tender. Drain. Set aside. Clean, trim and wash the vegetables (carrots, leek, celery). Slice the carrots finely, slice the leek diagonally, slice the celery finely and cut into squares. Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2 mm (1/16 in) wide. Fill a kettle with water, add salt, bring to the boil. Add tripe and cook for 2 1/2 hours. Drain. In a saucepan heat butter. Saute' vegetables briefly. Add tripe, garlic and tomato paste. Saute' briefly. Moisten with bouillon, simmer for 20 minutes. Season with caraway, thyme, salt and pepper. Add Borlotti beans and heat. Serve in soup plates, sprinkle with cheese (Parmesan) or serve separately. Garnish with parsley. Garlic bread: cut bread into slices, toast in oven. Beat butter until creamy, chop parsley finely, blend butter with garlic, cheese (Gruyere) and parsley. Season with salt and pepper. Spread bread with butter mixture, gratinate under broiler until golden brown. Serve with soup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttered Garlic Noodles Categories: Pasta, Garlic, Italian Yield: 2 servings 1/2 ts Garlic Powder 8 oz Cooked Noodles 1/2 ts McCormick Salt'n Spice 1/2 c Monterey Jack Cheese 1/2 c Melted Butter Combine the garlic powder, Salt'n Spice and melted butter. Toss with the drained and cooked noodles. Add shredded Monterey Jack cheese, stir to mix and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttered Oranges Categories: Londontowne, Desserts Yield: 4 servings 5 Oranges; large, juicy 4 oz Butter; 1/2 cup 4 tb Sugar 1 c Heavy cream 6 Egg yolks Crystallized violets;for 2 tb Sherry -decoration, optional 1 ts Rosewater; optional "A recipe for Buttered Oranges can be found in Ann Blendcowe's cookery book published in 1694; they are also sometimes referred to as Nell Gwynn's Buttered Oranges, as she was believed to have served them to Charles II. Buttered Oranges are delicious, and they look spectacular." To prepare the Orange Shells: Hold the orange so the stalk (or navel) is at the base and using a small knife cut off the top about two inches down. Scoop out all the flesh, being carefully not to break the skin. This can be done quite easily with a teaspoon. Using a pair of scissors, cut off the stalk that remains in the bottom, wash the orange and set it aside (the top can be discarded). Repeat this procedure with three more of the oranges. Grate the peel off the remaining orange and then squeeze the juice from this orange into the bowl. Place the flesh you have extracted from the other oranges in the sieve and squeeze the juice in the same bowl. Mix the juice with the sugar and egg yolks in a double boiler over low heat. Beat with a wire whisk until the mixture begins to thicken. Remove the top of the double boiler and cool in a bowl of cold water while you continue to stir; then add the sherry and rosewater. Remove the bowl from the cold water. Cut the butter into 1-inch cubes and mash it into the mixture piece by piece. Add the orange peel. Whip 3/4 of the cream and fold it into the mixture. Pour the mixture into the four orange shells and refrigerate for at least 2 hours. Before serving, place three crystallized violets on the top of each orange; whip the remaining cream and force it through a pastry tube in a curly pattern around the top edges. SERVES:4 SOURCE:_Great British Cooking: A Well Kept Secret_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterkuchen (Butter Cake) Categories: Cakes, German Yield: 12 servings 2 Env active dry yeast Grated rind of 1 lemon 1/2 c Water, warm 3 ea Eggs 3/4 c Milk ----Butter Topping---- 1/2 c Sugar 1/2 c Butter (1 stick) 1 ts Salt 1 c Sugar 1/2 c Butter 1/2 ts Cinnamon 4 c All-purpose flour, sifted 1/3 c Almonds, blanched, slivered Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup butter together until sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly. Let rise in warm place about 45 minutes. Chop the butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12 servings. Variations: Streuselkuchen: This is much the same as Butterkuchen except that the lemon rind is omitted from the butter and a crumb topping of 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick) butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be added to the topping mixture. Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place sliced peeled apples over top of dough before placing in oven. Cover apples with same Butter Topping. Almonds are an optional addition (and very good!). From: The Art of German Cooking, by Betty Wason Shared by: June Hoffman, 9/93 ~-- Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-] 215/281-3654 (1:273/915) ** BBS: High Country East Date: 09-15-93 (11:14) Number: 3565 From: SANDEE EVELAND Refer#: NONE To: JON JUDD Recvd: NO Subj: Re: I'm baaccckkk!! CR 1/ Conf: (52) Cooking ** ::To: All From: Jon Judd Subj: I'm baaccckkk!! :: ** JJ> I'm back.......and you're stuck with me......I have been scanning JJ> messages for the past week and see that alot has changed. I've been JJ> away for about, well gee it's been almost a year. Took a direct JJ> lightening hit to my system and lost everything. Its' taken time to JJ> get things put together. Of course now I have had to start with brand JJ> new cooking dbases.......empty ones at that! Good to see ya here again... Lessee... Popcorn was the weakness if I recall, right?? :-) ~Begin Recipe Export- QuikBook version 0.96 Beta A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Byzantine Dolmathes (Stuffed Grapeleaves) Categories: Greek, Appetizers Yield: 60 servings Karen Mintzias 1 Jar grapeleaves (or fresh) ----------------------------------FILLING---------------------------------- 2 tb Oil 1/2 ts Salt 1 lb Ground beef or lamb Pepper to taste 2 Onions; chopped 1/8 ts Cinnamon 1 Garlic clove; pressed 1/2 c Currants 2 c Water 1/4 c Port wine (optional) 1/2 c Tomato sauce 1/4 c Pine nuts or walnuts 1 c Rice 2 c Water 2 tb Chopped mint 1 Lemon (juice only) 2 tb Chopped parsley -----------------------------------SAUCE----------------------------------- 3 Eggs 1 c Hot broth 2 Lemons (stained juice only) If using canned grape leaves, rinse off brine by floating leaves in a basin of cold water. Prepare fresh vine leaves by pouring a cup of boiling water over them in a bowl. Drain. Spread 5 or 6 leaves out at a time on a flat surface. Lay leaf stem side up. Snip off stem with kitchen shears. MAKE FILLING: Heat oil in large frying pan. Fry meat, onions and garlic on medium heat for 5 minutes, mixing it as it cooks. Add water and remaining ingredients. Bring to a boil. Cover. Reduce heat to simmer and cook 10 minutes, until water is absorbed. Set aside until cool enough to handle. Put 1 teaspoon of filling near stem. Bring left side of leaf towards center, then bring right side towards center. They will not always meet. Pick up stem end of leaf, tucking in the filling. Roll away from you. It will be an oblong roll like a sausage. Line the bottom of a large skillet with 4 leaves. Place each roll so that the tucked under end is on the bottom. Arrange each roll snugly, one next to the other, until all the leaves (except 3), and filling are gone. Place these leaves flat on top of rolls. Place a flat dish on top of rolls also to prevent their unravelling during cooking. Add water and lemon juice. Bring to a boil. Cover. Reduce heat to simmer and cook 45 minutes. When done, remove pot from fire. Make Egg and Lemon Sauce and add to broth immediately or serve without sauce either cold as an appetizer or as a hot entree. EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least 5 minutes, with an electric beater or 10 to 15 minutes by hand. Add juice slowly, beating all the while. Mix 1 cup hot broth into beaten eggs, stirring it in quickly with spoon (or wire whisk) so heat will not curdle the eggs. Cook over very low heat until thickened. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Rolls (Polish Style) Categories: Polish Yield: 4 servings 2 lb Ground Beef, lean 2 Eggs 1/2 c Rice, uncooked 1 lg Head Cabbage 1 md Onion, Diced 2 qt Tomato Juice 1 Green Pepper, Diced PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid, then peel the leaves from the head as they thawed. The best way I've found is to 1)cut the core out with a knife, then put the hole-where-the-core- was, side down in a steamer over boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head. When you've removed as many as you can, return the head to the steamer to soften more leaves. Take a sharp knife and remove as much of the central vein as you can. FILLING: Mix all the other ingredients together in a bowl. work it with your hands until the eggs and other ingredients except the tomato juice are thoroughly mixed into the meat. Now, take a glob of mixture and set it in the hollow of a deveined leaf,with the end that was near the core towards you. Fold the end nearest you about / way over the mix. Fold the left side over the mix and then the right side. Roll about / turn away from you so that the "seam" is on the bottom. Place in the pan seam side don and continue with the other leaves.* When you've made the last cabbage roll,pour in the tomato juice to cover. Bring to a boil then simmer for AT LEAST an hour. Serve in a bowl with the juice, although these, like spaghetti are better the 2nd day. *This is an ideal cabbage roll. 3/4 of them won't go together this perfectly, so be ready to make adjustments when making the rolls. VARIATIONS: Garlic is great, paprika and chili powder will work in the stuffing, V-8 instead of tomato juice is pleasantly different. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Soup Categories: Soups/stews, German, Vegetables Yield: 6 servings ------------------------------------SOUP------------------------------------ 4 Slices Bacon, Thick, Diced 1 Head Green Cabbage, shredded 2 Onions, Sliced 4 c Chicken Stock Or Bouillon 1 Turnip, Sliced 2 c Water 2 Carrots, Diced 6 Sprigs Parsley * 2 Potatoes, Cubed 1 Bay Leaf * ----------------------------------GARNISH---------------------------------- 1/4 c Parmesan Cheese, Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ~------------------------------------------------------------------------- In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1-1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cake with Berries and Whipped Cream Categories: Cakes, German Yield: 6 servings 150 g Butter or margarine (2/3 250 g Flour (2 cups plus 3 1/2 -cup) -Tbsp) 150 g Sugar (2/3 cup) 6 g Baking powder (1 3/4 tsp) Peel of 1 lemon 3 tb Milk 3 Eggs Also for 'versoffenen Apfelkuchen' (drunk apple tart). Cut in half horizontally. Spread vanilla pudding on top, then scatter strawberries or raspberries, (?*) on top of that, then whipped cream. Top with more strawberries. ((*Note: I absolutely cannot make any sense of that word. It looks like 'Narinken' or 'Merinken' - neither of which means anything to me. At a guess, some other sort of berries, or possibly morellos. K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calamaria Gemista (Stuffed Squid) Categories: Fish/sea, Greek Yield: 4 servings Karen Mintzias 3/4 c Dry white or red wine 3 lb Large fresh squid Salt & freshly ground pepper 1/2 c Olive oil -to taste 1 c Coarsely chopped onion 3/4 c Chopped fresh parsley -(packed) -(packed) 1/3 c Long-grain rice 1/4 c Chopped fresh dill, packed 1/4 c Pine nuts 4 tb Chopped fresh mint 2 lg Garlic cloves; chopped 2 c Peeled, seeded tomatoes 1/4 c Currants -(chopped) Wash and clean squid. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section. Rinse tail sections inside and out and set aside in a colander to drain. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. Discard mouth and eyes. Chop the squid tentacles and have them ready, as they will be used in the stuffing. In a large skillet, heat half the oilve oil and saute onion until wilted. Add rice, tentacles, and pine nuts and saute over medium-low heat for 2 to 3 minutes. Add garlic and currants to rice and stir quickly with a woodent spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and pepper. Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes. About 5 minutes before removing skillet from heat, add parsley, dill and mint. Remove and let cool enough to handle. Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot. Place squid carefully in pot. Pour in remaining wine and enough water to cover. Bring to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours, or until rice is cooked and squid fork-tender. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper. Check throughout cooking to see if more water is necessary so that mixture doesn't dry out. Serve squid hot or cold with a simple green salad. SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola Callinga or Santorini Boutari. Serve with wild greens (horta), 'horiatiki salata (village salad), and a beautiful olive bread. Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caldo Callego (Spanish Vegetable and Sausage Soup) Categories: Spanish, Pork/ham, Vegetables, Soups/stews, Sausages Yield: 4 servings 2 ts Olive oil -Italian tomatoes 1/2 c Chopped onion 1/2 c Diced carrot 3 Garlic cloves, minced 1 Bay leaf 1 qt Water 6 oz Cooked veal sausage, sliced 2 Pkts instant beef broth and 4 oz Draines canned chick-peas -seasoning mix -(garbanzo beans) 1 Pkt instant chicken broth 1 c Cooked chopped kale -and seasoning mix 1 tb Minced fresh parsley 6 oz Pared and diced potato 1/2 ts Oregano leaves 1 c Seeded and diced canned 1/4 ts Pepper In a 3- to 4-quart saucepan heat oil over high heat. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes. Add water and broth mixes and stir until dissolved. Reduce heat to low and add potatoes, tomatoes, carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to 40 minutes. Add remaining ingredients and cook until sausage and chick-peas are heated through, about 5 minutes longer. Remove and discard bay leaf before serving. Makes 4 servings, about 1 1/3 cups each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calzone Categories: Italian Yield: 3 servings 1 c Warm water -or diced 1/2 ts Sugar 6 oz Creamy goat cheese 1 pk Active dry yeast 3 oz Sliced prosciutto or cooked 3 c Sifted all-purpose flour, -ham, cut into strips -divided 3 tb Chopped chives 2 tb Oil 1 tb Finely minced fresh garlic 1/2 ts Salt 2 tb Grated Parmesan cheese 12 oz Mozzarella cheese, shredded Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5 minutes to soften. Add 1 1/2 cups flour; beat with electric mixer until smooth. Stir in oil and salt. Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough. Turn out onto lightly floured surface; knead until smooth. Return to bowl; cover and let rise in warm place until doubled. Punch down dough; divide into 3 equal portions. Roll one portion on lightly floured surface to 9-inch circle. Place 1/3 of mozzarella on one side of dough; dot with 1/3 of goat cheese and top with 1/3 of prosciutto. Repeat with remaining dough , cheeses and prosciutto. Mix chives and garlic; sprinkle over filling. Moisten edges of dough with water and fold over to enclose filling, pressing edges firmly together. Place on lightly greased baking sheets. Let rise 30 to 45 minutes or until dough feels light to the touch. Cut slit in each calzone to allow steam to escape. Preheat oven to 375 deg F. Bake 30 to 35 minutes or until browned. Remove from oven; brush tops with oil. Sprinkle each with 2 teaspoons grated Parmesan cheese. Serve warm. Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Canja De Galinha (Chicken Soup with Lemon and Mint) Categories: Soups/stews, Poultry, Portuguese Yield: 6 servings 3 lb Chicken 2 Bay leaves 6 1/2 oz Chicken giblets, chopped 2/3 c Rice 6 c Water Juice of 1 1/2 lemons 2 Onions, finely chopped 10 Mint leaves, finely chopped 1 Stalk celery, finely chopped Freshly ground black pepper 1 ts Salt Place the chicken in a large saucepan, add giblets, water, onions, celery, salt and bay leaves. Cover and simmer over low heat for 2 hours. Remove the chicken and let it cool. Add rice to the broth and simmer for 20 to 30 minutes, until the rice is soft. Stir occasionally. In the meantime, remove the skin from the chicken and take the meat off the bones. Discard bones and skin. Cut the meat into small strips and add it to the broth, add lemon juice, and serve sprinkled with mint. Serves 6 to 8. Posted by Karin Brewer. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cannellini Beans with Italian Sausage Categories: Italian, Beans, Pork/ham, Sausages Yield: 6 servings 1 tb Olive oil 1 cn Italian plum tomatoes, 3 Hot Italian sausages -drained and coarsley 3 Sweet Italian sausages -chopped (28 oz.) 4 Cloves Garlic, minced 2 cn Cannellini beans (16 oz. 1 tb Chopped fresh sage OR -ea.), rinsed and drained 1 ts Dried sage Salt and pepper to taste Heat oil in an ovenproof, flameproof medium casserole and saute' sausages 15 minutes. Drain off excess fat. Add garlic and sage and saute' until garlic is golden. Cool and slice sausages into 1 1/2" pieces. Add tomatoes and beans and simmer until well cooked, about 15 minutes, stirring occasionaly. Season to taste. Serves 6. Note: This may be held in oven for 30 minutes at 300 degrees. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cannoli for Kids Categories: Desserts, Italian Yield: 10 servings -Karen Mintzias 1/2 ts Vanilla extract 15 oz Part-skim ricotta cheese 2 tb Minature chocolate chips 2/3 c Confectioners' sugar 10 Sugar ice-cream cones 1/2 ts Grated orange peel In a large bowl with electric mixer at low, beat ricotta cheese, sugar, orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover and refrigerate 30 minutes. To serve, spoon mixture directly into ice-cream cones or into decorating bag without tip and then pipe into cones. Prep time: 10 minutes; Total time: 40 minutes. From: "Sesame Street Magazine Parents Guide", September 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cannoli Categories: Italian, Desserts Yield: 16 servings ----------------------------------FILLING---------------------------------- 1 1/2 c Whole-milk ricotta cheese; 1 1/2 c Milk chocolate; - well drained - coarsely chopped 3 tb Sugar 1/4 c Pistachio nuts; 1 1/2 ts Cinnamon - coarsely chopped -----------------------------------DOUGH----------------------------------- 1 c All-purpose flour - or dry white wine 1 tb Sugar 2 c Vegetable oil 1 tb Butter or lard Colored sprinkles 4 tb To 5 Tbl sweet Marsala wine Confectioners' sugar In a bowl, combine all the filling ingredients and mix well. Refreigerate, covered, until ready to fill the cannoli shells. To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal. Slowly add the 1/4 cup of wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 10 minutes. Wrap the dough and refrigerate for 45 minutes. Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Roll the dough out to a very thin long rectangle about 14 inches long and 3 inches wide, either by hand or using a pasta machine set to the finest setting. Cut the dough into 3-inch squares. Place a cannoli form diagnoally across 1 square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used. In an electric skillet, heat the vegetable oil to 375F. Fry the cannoli 3 or 4 at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper. When they are cool enough to handle, carefully slide the cannoli off the forms. To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over the tops. Serve at once. NOTE: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will make the shells soggy. This recipe from CIAO ITALIA by Mary Ann Esposito ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cardamom Fudge (Sheer Payra) Categories: Ethnic, Candies Yield: 32 servings 2 c Sugar 2 tb Margarine or butter 2/3 c Milk 1/2 ts Ground cardamom 1/4 ts Salt 1/4 c Chopped walnuts 2 tb Light corn syrup 1/4 c Chopped pistachios Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240F on candy thermometer or until small amount of mixture dropped into very cold water forms soft ball that flattens when removed from water. Remove from heat. Add margarine. Cool mixture to 120F without stirring. (Bottom of pan will be lukewarm.) Add cardamom. Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch squares. (C) 1992 General Mills, Inc. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carolina Style Polenta Categories: Italian Yield: 6 servings 2 c Corn meal or grits Beef or chicken bouillon Water -cubes Margarine or butter Cracker crumbs Cook the corn meal or grits according to the package directions, but slowly, about twice as long as indicated and do not allow to scorch. When the mixture is creamy, not gritty, add about 3 tablespoons margarine or butter and several bouillon cubes dissolved in a little hot water. Pour the hot, creamy mixture onto about three flat plates and allow to cool, forming a thin coating. Cut into slices and roll in cracker crumbs and saute each piece in additional margarine or butter. Drain on absorbent paper and cool; place pieces on cookie sheets. Reheat before serving. Serves six to eight. [ THE BALTIMORE SUN; Sep 2, 1990 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrots Marsala Categories: Italian, Vegetables Yield: 6 servings 3 tb Butter 1 tb Chicken stock or water 14 Med. Carrots, cut into 1/8" -(optional) -diagonal slices 2 tb Chopped fresh parsley 3/4 c Dry Marsala Heat butter in a large skillet with tight fitting lid. Saute' carrot slices until carrots are well coated with butter, 2 to 3 minutes. Add Marsala and cover. Cook over medium to low heat until carrots are tender and liquid is reduced, 8 to 10 minutes. (if liquid reduces before carrots are tender, add 1 tablespoon chicken stock or water.) Sprinkle with parsley before serving. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Casserole Apicius with Meat or Fish Categories: Italian, Casseroles Yield: 4 servings --------------------------------FOR PANCAKES-------------------------------- 3 Eggs 1/3 c Milk 1/2 c Flour 1/3 c Water -------------------------------FOR CASSEROLE------------------------------- 2 1/2 c Cooked pork or chicken 1/2 ts Celery seed (or lovage) Thinly slice 2 c Beef or chicken stock Or 1/4 c White wine 1 1/2 lb Cooked fish fillets 1/4 c Sweet raisin wine - muscatel 3 Raw eggs Flour 2 tb Olive oil Coarsely ground pepper 1/2 ts Ground pepper Pine nuts or almonds First make the pancakes:- beat 3 eggs and add flour, milk and water to make a thin batter. Into a greased 8 inch frying pan, pour a little of the batter and allow it to spread evenly. Cook each pancake over high heat and flip over when it is lightly browned. Prepare the coked meat or fish:- Mix with eggs, olic=ve oil, celery seed, stock, white wine and sweet wine. Heat the meats in this sauce, adding more liquid if requird. Thicken the sauce with flour. Next, take a greased casserole dish and cover the bottom with a layer of meats or fish in their sauce. SPrinkle with coarsely ground pepper and with nuts. On this, place a pancake. Fill the dish with layers of the sauced meats, seasoned with pepper and nuts, each alternating with a pancake. Pierce a hole in the final pancake to allow steam to escape and cooke uncovered in a 375 F oven for 20- 25 minutes until the dish is uniformly heated. Serve with a sprinkling of pepper. Source - The Roman Cookery of Apicius ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cassoulet Categories: Soups/stews, French Yield: 6 servings 1 lb White navy beans 1/4 lb Slab of bacon 1 sm Duck - cut into 3/4-in cubes - cut into 8 serving pieces 2 tb Minced garlic 1/2 lb Pork stew meat 1/2 lb Spicy pork sausage 1/2 lb Lamb stew meat 4 c Water 2 md Onions; diced Salt as desired -------------------------SPICED TIED IN CHEESECLOTH------------------------- 12 Black peppercorns 4 Bay leaves 2 Sprigs thyme 1 sm Sprig rosemary PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired. Replace in the oven another hour. Remove herbs in cheesecloth. When it's time to serve dinner, place the casserole on the table. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Soup (Norway) Categories: Ethnic, Soups/stews Yield: 4 servings 5 1/2 c Cauliflower florets 1 Pkt instant chicken broth 2 c Water -and seasoning mix 1 ts Salt 1 c Skim milk 2 tb Margarine 1 ds White pepper 1/2 c Diced onion Ground nutmeg (Optional) 2 ts All-purpose flour In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper. Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Soup (Minestra Di Cavalfiore) Categories: Italian, Soups/stews, Vegetables Yield: 6 servings 1 lg Head cauliflower 3 c Hot meat broth 2 tb White or cider vinegar Salt 1/4 c Olive oil 1/3 c Chopped fresh parsley 4 To 6 cloves garlic 6 oz Freshly grated pecorino 1/4 ts To 1/2 tsp hot pepper flakes -cheese "There's probably no sense in making this soup if you don't like cauliflower. As with so much Italian food, this recipe uses a few basic ingredients to showcase the star vegetable. A purist would even shudder at the cheese! Make this soup as garlicky and spicy as you like but be sure to serve lots of crusty Italian bread or bruschetta (toasted Italian bread brushed with olive oil). When I want a soup with a bit more texture, I remove 1 cup of the cooked cauliflower, puree it, and return it to the remaining soup" Break the cauliflower florets into small (1/2 inch) pieces. Trim the stem end and cut into 1/2-inch pieces. Wash the cauliflower in 2 quarts of cold water blended with 2 tablespoons of vinegar. Drain and drop into a large pot of boiling salted water. Boil for 4 minutes; drain and dry well. Heat the olive oil in a soup pot; add the garlic and hot pepper, and cook gently until the garlic is golden. Add the cauliflower and cook for 5 minutes, stirring to prevent it from browning. Add the hot broth, salt and parsley and cook until the cauliflower is tender. Ladle into soup bowls and sprinkle with a generous amount of cheese. Serves 6. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cavatelli with Spicy Tomato-Sausage Sauce Categories: Italian, Pasta, Sauces, Sausages Yield: 4 servings 2 c Quick Tomato Sauce 2 tb Fresh basil, chopped (1 1/2 12 oz Hot Italian sausage -tsp dried) 1 tb Olive oil 3/4 lb Cavatelli or penne 1/2 c Reserved juice from canned 3/4 c Ricotta -tomatoes (or water) PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing from sausage. Heat olive oil in large frying pan over medium heat; saute sausage, breaking into small pieces, until color turns pale and sausage is just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil, and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can be made 1 day ahead. COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Celery Root Salad (Selleriesalat) Categories: Salads, German Yield: 2 servings 1 md Celery root (3-inch Wine vinegar -diameter), peeled, Salt Washed, and thinly sliced 1 pn Sugar 1 c Beef stock 1 sm Onion, finely chopped 2 tb To 3 tb salad oil Put the freshly sliced celery root immediately into the stock which should be flavored with 1 tablespoon each oil and vinegar, 1/2 teaspoon salt, the sugar, and the chopped onion. Cook for about 20 minutes - until the celery root is quite tender and the liquid has almost boiled away. Season the celery root and beef stock with the remaining oil and a dash or two of wine vinegar, as well as with salt if you wish. Note: If the salad is to be served as an appetizer, mix in some coarsely chopped walnut and garnish with a few walnut halves. Nowadays, in this age of crudites, it may be more usual to substitute grated uncooked celery root, marinated in oil and vinegar, and possibly mixed with grated raw carrot. Makes 2 - 3 cups. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Celery Soup (Zuppa Di Accia) Categories: Italian, Soups/stews, Vegetables Yield: 6 servings 1/4 c Extra-virgin olive oil 3 Hard-boiled eggs, coarsely 1 sm Onion, finely chopped -chopped 4 c Sliced celery (1/4-inch 3 oz Sopressata or other dried -slices) -sausage, chopped 1/4 c Chopped celery tops 4 oz Cacciocavallo or mild 5 c Hot meat or chicken broth -provolone cheese, chopped Salt Freshly grated pecorino 6 Italian toasts (1/2-inch -cheese -slices Italian bread) Lovage leaves or chopped 6 Italian toasts (1/2-inch -celery tops (Optional) -slices Italian bread) Heat the olive oil in a soup pot, add the onion, celery and celery tops; cook over low heat until softened, about 8 minutes. Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes. Prepare the Italian toasts. Lightly brown the 6 slices of Italian bread in a 400 F oven until golden on both sides. Brush with olive oil on one side. Place the Italian toasts in the bottom of 6 soup bowls. Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread. Bring the soup to a boil and ladle while hot into the bowls. Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops). Serves 6. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Challah - (Holiday Twist Bread) Categories: Breads, Jewish Yield: 18 servings 1 pk (or 1 tablespoon) Active Dry 1/2 ts Salt -Yeast 1 Egg 2 tb Sugar 2 tb Vegetable Oil 1/4 c Warm Water (110 to 115 1 1/4 c Water -degrees) 1 Egg, beaten 2 c All-Purpose Flour 1 tb Poppy Seeds 2 To 2-1/2 c Whole Wheat Flour Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand for 5 minutes. Combine the flours and salt in a mixing bowl. Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1-1/4 cups of water. Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic. Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour. Divide the dough into three parts. Roll each third into a strip about 15 inches long. Braid the strips together and place on a lightly-oiled baking sheet. Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and let rise until doubled. Bake in a 375-degree oven for 40 to 45 minutes, or until golden brown. Serves 18 One Serving = Calories: 115 Carbohydrates: 21 Protein: 4 Fat: 2 Sodium: 59 Potassium: 74 Cholesterol: 15 Exchange Value: 1-1/2 Bread Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Challah Almost Like Aunt Leah's Categories: Breads, Jewish Yield: 8 servings 5 ts Yeast, dry 3 Egg 2 c Potato water 7 c Flour; (adjust as needed) 3/4 c Sugar 1/2 c Oil 2 ts Salt Dissolve yeast in potato water. Add sugar, and let stand five minutes. Add salt and beaten eggs. Stir in four cups of the flour. Add oil, stirring while adding. Stir in enough remaining flour to make dough that forms a ball and is not sticky. Put dough on a floured board. Cover with a towel and let rest 10 minutes. Knead 10 minutes. Put in a greased bowl, and let rise until it doubles (about one hour). Punch down. Braid to form two loaves and place on cookie sheets. Let rise again, approximately 50 minutes. Use a pastry brush to gently coat with a glaze made of a beaten egg and a few drops of water. Sprinkle the top with sesame seeds. Bake at 350 degrees until well done (approximately 45 to 50 minutes). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Champ Categories: Vegetables, Irish Yield: 4 servings 4 lg Baking potatoes 1/4 c Butter 2/3 c Milk 1/2 ts Salt 1/2 c Chopped green onions 1/4 ts Pepper This Irish dish is best made with coarse skinned baking potatoes,because they breack down easily to produce fluffier mashed potatoes. Peel potatoes. Cut each into 3 chunks. In 12 cup casserole, sprinkle potatoes with 2 tbsp water, cover, and microwave on high for 15-18 minutes or until tender, rearranging occasionally. Mash well. Stir in milk, onions and butter. Microwave, uncovered on high for 1 minutes or until heated through. Add salt and pepper, beat until smooth. Makes 4 to 6 servings. Origin: Canadian Living, March 1992. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Checkered Tablecloth Italian Blend Categories: Vegetables, Hot, Italian Yield: 6 servings 1 tb Garlic powder 2 lg Onions, chopped 1 1/2 tb Basil 2 Green peppers, diced 1 tb Thyme 2 Cloves garlic, crushed 1 tb Oregano 2 Zucchini, diced 1 tb Rosemary 1 16 oz can tomatoes 1/2 tb Marjoram Salt substitute to taste 1/2 tb Sage Pepper to taste 1 1/2 ts Red pepper 2 tb Chopped parsley Rat-A-Tatouille 1/4 ts Checkered Tablecloth Italian 1 md Eggplant, peeled and diced -Blend 1 tb Hot olive oil Checkered Tablecloth Italian Blend Saute eggplant in olive oil; add and saute onions, peppers, and garlic. When vegetables begin to soften, add zucchini and tomatoes. Add all remaining ingredients, including Checkered Tablecloth Italian Blend. Cover and simmer 25 minutes; remove cover and simmer 10 minutes more to reduce liquid. Serves: 6 (85 calories per serving) 2.6 g Fat 463 mg Sodium 0 mg Cholesterol Source: Skinny Spices by Erica Levy Klein Enjoy...Patty ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese and Prune Filling Categories: Ethnic, Cakes, Breads Yield: 6 servings 2 tb Yellow raisins 1 Egg yolk 1 tb Cognac 1 ts Melted butter 1 c Cream cheese or cottage 1 tb Sour cream -cheese or 1/2 cup of each 1/2 ts Grated lemon rind 1/4 c Sugar 1/2 ts Vanilla 1 tb Flour Cheese filling Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins. Prune Filling 1 cup cooked prunes, pitted 1/2 Tbsp. lemon rind 1/8 tsp. nutmeg 3 bsp. melted butter 1 tsp. grated orange rind 1/2 cup coarsely crushed walnuts 2 Tbsp. sugar Grind prunes or chop them fine. Stir in all remaining ingredients. Poppy Seed Filling 1/2 pound poppy seeds 1/2 cup butter 1/2 cup honey 2 Tbsp. heavy cream 1 cup coarsely crushed walnuts 1/2 cup raisins 1 tsp. grated orange peel Pour enough boiling water over poppy seeds to cover. Let stand overnight. The following morning drain well. Grind poppy seeds 3 times using the finest blade of the meat grinder. It is possible to have the seeds ground in the store where you buy them, but they will be cleaner and taste better if you soak and grind them yourself. Cream butter and honey together. Add cream. Stir in ground poppy seeds, nuts, raisins, and grated orange peel Ground Nut Filling: 1 1/2 cups almonds or any other nuts except peanuts or cashews 3 eggs 1/2 cup sugar 1/2 cup melted butter 1 tsp. grated orange rind 1/2 cup white sultana raisins 1 tsp. vanilla Grate nuts finely. Beat eggs and sugar for 5 minutes. Stir in grated nuts, melted butter, orange rind, raisins and vanilla. Note: Cake or cookie crumbs can be substituted for part of grated nuts. Orange Filing 2/3 cup soft butter 2/3 cup orange marmalade 2/3 cup coarsely crushed walnuts or pecans Cream butter, marmalade and nuts together. Raw Apple Filling 3 tart apples 1/2 tsp. grated lemon rind 1/2 tsp. vanilla 3 Tbsp. cinnamon sugar 1/4 cup currants 1 tsp. lemon juice Peel apples. Grate them on a coarse grater so that the apple pulp is in shreds. Discard cores. Add all remaining ingredients. Use as soon as possible to prevent apples from darkening. From: The Art of Fine Baking Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Salami Croissants Categories: Appetizers, Italian, Cheese/eggs Yield: 4 servings 4 Croissants -thinly sliced 1 1/2 tb Soft butter 4 oz Gruyere Cheese, thinly 2 oz Genoa (Italian) salami, -sliced Salt and pepper Preheat oven to 350 degrees F. Slice each croissant open, starting from the front and leaving the back unbroken. Divide the salami and arrange over the bottom of each croissant. Cover with the cheese and season to taste with salt and pepper. Place in the oven for 10 minutes or until the croissants are hot through and the cheese has melted. Cut in half and serve hot. Serves 4 This is a simple but very delicious combination of tastes, ideal for days when the sociable Libran has little time to spend in the kitchen. Serve it as a starter, or a light lunch dish with a green salad and red Italian wine. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Soup Categories: Soups/stews, Swedish Yield: 6 servings 300 g Stale brown bread 1 l Stock 450 g Cheese, different sorts 1 Onion -(Emmenthal, Appenzell, 1 tb Spoon plain flour -Gruyere) 2 tb Spoons butter Salt, freshly ground pepper, ground nutmeg Thinly slice the bread and cheese and fill a dish in alternate layers. Season with salt, pepper and nutmeg. Heat the stock and pour over the other ingredients in the dish. Cover and stand for 15 minutes. Slice the onion into thin rings. Brown in the butter with 1 tablespoon of flour. Quickly bring the soup to the boil and simmer for about 10 minutes. Sprinkle with the onion rings and serve Posted by Alex Comerford. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Soup (Lanarkshire) Categories: Soups/stews, Cheese/eggs, Londontowne Yield: 6 servings 1 tb Finely chopped onion Seasoning (?) I use a 1/2 pt (1 1/4 cups) hot water -touch of Herbes de 1 pt (2 1/2 cups) milk -Provence. 2 tb Flour 2 tb Finely grated Stilton cheese A little butter or margarine Fry the onion, without browning, in the butter or margarine. When soft add the hot water; when the fragments of the onion are fully cooked, add the milk to increase the measure to about a quart, and as soon as it boils add in the flour mixed smooth with milk. Season to taste, stir and simmer until it thickens. A moment or so before serving, mix in the cheese. Posted by John Hartman. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese-Filled Phyllo Pastry (Cigarro Burek) Categories: Mideast, Cheese/eggs, Appetizers Yield: 40 servings 6 oz Feta cheese, crumbled 1 tb Chopped fresh dill, or 1 tsp 4 oz Creamed cheese -dried 1 Egg, beaten 8 Sheets packaged phyllo dough 2 tb Chopped fresh parsley 1/2 c Butter Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars. Bureks, frozen unbaked, can go directly from the freezer into a preheated 375 F oven to make an instant hors d'oeuvre. Makes 40 Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove from the heat. Preheat the oven to 375F. Mix the feta and cream cheese with the egg and herbs and set aside. Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1 1/2 teaspoons of the filling at one end of each strip. Roll the strips into cylinders about 1/2 inch in diameter. Continue until all of the dough has been cut, filled, and rolled. Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky. From MONDAY NIGHT AT NARSAI'S by Narsai M. David and Doris Muscatine. New York: Simon & Schuster, 1987. Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Spanish Omelette Categories: Pork/ham, Cheese/eggs, Spanish Yield: 4 servings 1 tb Olive oil 1/2 ts Ground coriander 2 tb Butter 4 Eggs, beaten 1 Onion, chopped 1 tb Cold water 1 Garlic clove, crushed Salt to taste 1 Red bell pepper, seeded, Fresh ground pepper to taste -diced 1/2 c Grated Cheddar cheese 3/4 c Finely shredded green Red bell pepper strips (opt) -cabbage Fresh Italian parsley 4 sl Bacon, chopped -sprigs (opt) 1 ts Fenugreek Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well. Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Desert Meeresburg Categories: Desserts, German Yield: 4 servings 1 lb Cherries, Tart, Fresh 8 oz Cream Cheese * 3 tb Kirsch 1/2 ts Vaillla Extract 6 tb Sugar 2 oz Almonds, Ground ** 2 tb Water 1 c Cream, Heavy 12 Ladyfingers ----------------------------------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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken a la Sabra Categories: Jewish, Poultry Yield: 4 servings 2 lb Chicken pieces ; 8 pieces 1 Onion; finely chopped 1/2 c Orange juice; fresh 8 Green olives, 'stoned'; 1/2 c Dry white wine -blanched in boiling water 1/2 Orange zest; cut in strips -for few seconds to remove 3/4 ts -Salt -salt; purchase at Greek 3/4 ts -Pepper -or Middle Eastern store 3/4 ts Paprika Mint; or dill for garnish 1/4 c Olive oil "While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf." In large glass bow, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper. Let marinate in fridge for 2 hours. Lift chicken out of marinade; pat dry and reserve chicken & marinate separately. In deep heavy skillet or shallow pan large enough to hold chicken in one layer; heat oil over medium-high heat. Brown chicken on all sides; transfer to plate. In the same pan, cook onion over low heat until it starts to change colour. Pour in marinade and simmer gently for 10 minutes, stirring occasionally. Return chicken to pan and simmer, partially covered, basting the chicken with pan juices and turning the pieces over very low heat for about 35 minutes; or until chicken juices run clear when flesh is pierced with a sharp knife. Transfer chicken to warm serving platter and keep warm. Skim off excess fat. Add olives to pan and boil rapidly over high heat until glossy and starting to thicken. Pour over chicken and sprinkle with meat. SERVES: 4-6 SOURCE: _In Search of Plenty_ by Oded Schwartz, published in the Toronto Star posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Arabian Style Categories: Poultry, Mideast Yield: 4 servings 4 lg Chickenthigs 2 tb Salt 300 g Pepper, green + red 1 tb Pepper 100 g Onions 2 ts Cumin 200 g Mushrooms 2 tb Sumach 100 g Corn 1 ts Cardamom 300 g Tomatoes 1 tb Curry 1/2 sm Garlic, clove of 1 tb Soy-Sauce 200 cc Tomato-juice 1 ts Chilli-Sauce, sweet Salt and pepper the chickenthigs and fry in pan til they become brown. Peel tomatoes, cut pepper, mushrooms and tomatoes in pcs. of 3 cm, cut onions in rings. Give all vegetables in a large oven-mould, add the chicken and press into til the surfaces are equal. Give all spices into the tomato-juice and mix well. Pour the juice over the mould. Bake in preheated oven at 175°C for 60 min. Non-muslims can add a glas (200 cc) of dry white wine after 50 min. To serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Breasts Milano Categories: Italian, Poultry Yield: 8 servings 8 Whole chicken breasts, split Pepper 1/2 c Olive or vegetable oil 1/8 ts Crushed red-pepper flakes 1/2 c Dry white wine -(or more) 2 Cloves garlic, crushed 1/3 c Parmesan cheese, grated 1 ts Fresh Italian parsley, Fresh spinach leaves, -chopped -steamed 1 ts Dried leaf oregano, crumbled Hot cooked rice Salt Red bell pepper strips Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake in 375 F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips. (NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.) Makes 8 servings. [Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Cacciatore Categories: Italian, Poultry Yield: 4 servings 3 lb Chicken, quartered 1 md Onion, sliced 1/2 c Flour 1/2 lb Mushrooms, fresh sliced 1 ts Salt 1 Clove garlic, minced 1/8 ts Black pepper 12 Olives, ripe whole 1/4 c Butter or olive oil (can be 4 oz Tomato puree or 1 cup canned -mixed ) 1/2 c Claret wine or sherry Dust chicken parts with flour which has been well mixed with salt and peppe. Saute in butter(or olive oil) until golden brown. Add remaining ingredients, cover, and simmer over low heat for 20-30 mins. serves 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Cacciatore Madre Categories: Italian, Poultry, Vegetables Yield: 6 servings 1/4 c Olive oil 1 Green bell pepper, cut into 6 Pieces Frying chicken (legs -julienne strips -with thighs attached and 2 Carrots, thinly sliced -breast halves) 1 Celery stalk, thinly sliced 1 1/4 c All-purpose flour, seasoned 1 c Canned crushed Italian plum -with 1 t paprika, salt and -tomatoes -pepper 1 ts Dried basil To taste) 1 ts Dried thyme 1/2 c Thinly sliced onion 1 ts Dried oregano 2 md Gralic cloves, minced Salt and pepper to taste 2/3 c Dry Marsala Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking off excess. Brown chicken on all sides over moderate heat, being careful not to crowd skillet. Remove and set aside. In the same skillet saute' onion and garlic 3 minutes. Turn heat to high and add wine, scraping up browned bits from bottom of skillet. Add chicken, vegetables and herbs. Cook 5 to 7 minutes. Cover and simmer until tender, about 30 minutes. Add herbs. Adjust seasoning to taste. Serves 6 SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Cacciatore (Electric Skillet) Categories: Italian, Poultry Yield: 4 servings 6 Boneless, skinless chicken 1 lg Green pepper, cut into -breast halves -strips (about 1 1/2 pounds) 1/2 lb Fresh mushrooms, sliced 1/3 c All-purpose flour 2 Cloves garlic, minced 1/2 ts Salt 3 cn Italian tomatoes (14 1/2 Oz, 1/4 ts Pepper -each), undrained 1/4 c Oil 1 ts Dried oregano leaves 1 lg Onion, sliced and separated 1/2 ts Dried basil leaves -into rings Hot cooked spaghetti Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti. Serves 4 to 6. Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Dumpling Soup Categories: Soups/stews, Italian Yield: 4 servings 1 c Finely chopped cooked Salt and freshly ground -chicken -balck pepper 2 Egg whites Flour 1 tb Grated lemon rind 2 qt Chicken broth 1/2 ts Ground nutmeg Juice of 1/2 lemon 2 tb Minced Italian parsley Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl. Mix well and shape into 1 1/2-inch dumplings. Roll the dumplings in the flour. In the meantime, bring the broth t a gentle boil, then add the lemon juice. Add half the dumplings, spooning them in one at a time. Cover and simmer for 3 to 4 minutes. Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings. Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving. Yield: 4 servings. [[ EAT RIGHT, EAT WELL--THE ITALIAN WAY; Edward Giobbi and Richard Wolff M.D.; Knopf; 1985 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Fricassee (Huhnerfrikassee) Categories: Poultry, German Yield: 4 servings 1 Stewing chicken 1/3 c Butter Cold water 1/4 c All purpose flour Salt pn Ground nutmeg 1 Leek 1 ts Worcestershire sauce 1 Celery stalk Dry white wine, German 1 Carrot 1 ts Lemon juice 1 Whole clove 1 sm Can of peas, drained 1 Bay leaf 1 Egg yolk 1 sm Onion, cut in half 6 tb Whipping cream 1 sm Can button mushrooms,drained Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold water. Add salt, leek, celery, carrot, whole clove, bay leaf and onion. Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on size and tenderness of chicken. When joints linking thigh portions to main body move easily and seem flexable, chicken will be done. Remove chicken from cooking liquid; cool slightly. Remove skin and fat; cut flesh from bones in large pieces. Strain liquid. Cut mushrooms into thin slices. Sautee in a small amount of butter in a medium skillet. Melt butter in a large skillet. Stir in flour. Cook, stirring constantly, until light golden brown, about 3 minutes. Add a small amount of hot cooking liquid and season with salt, nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pieces, sauteed mushrooms and peas in sauce; warm gently over low heat. When all ingredients are hot, turn off heat. Let stand 3 to 4 minutes. Before serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk mixture into sauce to make it smooth and rich. Serve hot with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Wine (French) - Coq Au Vin Categories: Poultry, French Yield: 6 servings 1 1/2 tb Butter Freshly ground black pepper 1 tb Oil 1/2 ts Thyme 125 g Salt pork, ham or bacon, 2 Bay leaves -chopped 2 Sprigs parsley 12 Button onions 1/4 c Brandy 1 To 2 cloves garlic, crushed 1 sm Bottle red wine(claret or 3 c Button mushrooms -burgundy) 1 Chicken, jointed or 6 1 Level teaspoon sugar -chicken pieces 2 Level teaspoons flour 1/2 c Seasoned flour 1/4 c Finely chopped parsley 3/4 Level teaspoon salt 1. heat butter and oil in pan, fry pork, onions, garlic 2. add mushrooms, fry gently, remove ingredients from pan 3. dredge chicken pieces in seasoned flour and saute in the pan for 5 - 10 minutes until well brown. 4. return mushrooms, onions and pork to pan, add salt, pepper, thyme, bay leaves and parsley. 5. cover and cook over low heat for 20 - 30 minutes. 6. warm brandy, ignite and add to the pan, allow to burn for 1 minute, then extinguish by pouring in the red wine. add sugar. 7. blend flour with some of the liquid, add to dish, stir till thickened. serve hot, garnish with finely chopped parsley and mashed potatoes. serves 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Cream and Herb Sauce Categories: Italian, Poultry, Sauces Yield: 6 servings 6 Chicken thighs (1 1/2 to 2 1/2 c Whipping cream -lbs), skinned and boned 1/2 ts Dried thyme All purpose flour seasoned Salt and pepper to taste -with salt and pepper to 2 tb Minced fresh parsley, plus 2 Taste for (dredging) -T for garnish 3 tb Butter 1 Lemon, sliced (garnish) 3 tb Olive oil 1 tb Capers, rinsed and drained 1/2 c Dry white wine -(garnish) 1 tb Lemon juice Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4" thick. Dredge with seasoned flour. In a large skillet, heat 1 1/2 tablespoons each butter and oil. Add as many pieces of chicken as will fit without crowding. Cook quickly, just until meat loses pinkness when slashed, about 1 1/2 minutes per side. Place on hot platter; keep warm. Cook remaining pieces, adding more butter and oil as needed; add to platter and keep warm. (chicken may be placed in 200 degree oven while sauce is prepared. Add wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles. Boil, reducing to about half. Add whipping cream, thyme, and parsley; boil until sauce thickens slightly. Pour any meat juices from warming platter into sauce. Adjust sauce for seasoning to taste. Pour over meat and garnish with parsley, lemon slices and capers. Serves 6. NOTE: Chicken breasts or veal may be substituted. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Italian (Low Salt,low Fat) Categories: Italian, Poultry Yield: 4 servings 3 lb Skinned chicken breasts 2 Cloves garlic,crushed 2 tb Olive oil 1/4 ts Oregano 2 tb Lemon juice 2 tb Dry white wine pepper to taste If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Kotletki with Sour Cream Sauce Categories: Poultry, Russian, Sauces Yield: 8 servings Filling Cayenne pepper, nutmeg and 3/4 lb Fresh mushrooms, finely -black pepper -chopped 2 tb Butter 1/4 ts Salt 1 tb Oil Freshly ground pepper Sauce Patties 2 tb Butter 2 lb Skinless, boneless chicken 1/4 c Finely chopped green onions -breasts, ground 2/3 c Whipping cream 2 c Fresh bread crumbs 2 ts White vinegar 1/2 c Light cream 2/3 c Sour cream 1 Egg, lightly beaten 1/4 ts Salt 1 1/2 ts Salt Filling: Melt butter in skillet and over med.high heat, saute mushrooms with salt and a pinch of pepper until mushrooms are browned and liquid has evaporated. Remove one tbsp. mushrooms to add to the sauce and reserve the rest for filling the 'kotletki' Patties: In a large bowl, mix together 1 cup of the breadcrumbs and the cream, combine with the chicken, egg, salt and a pinch each of the cayenne, nutmeg and pepper. Spread remaining crumbs in a shallow pan. Divide chicken mixture into 8 portions. With wet hands, form each portion into an oblong patty. Flatten slightly amd in center, place 1/8 of the mushroom filling. Fold over and pat chicken around filling. Roll each patty gently in bread crumbs and place on waxed paperlined tray. Repeat with remaining chicken and filling to make 8 patties. Cover and chill the patties. Recipe can be prepared ahead up to this point. In 1 large or 2 med skillets, heat together butter and oil. Arrange patties in a single layer and saute over medium heat for about 5 minutes on each side, adding more butter if necessary, until patties are golden brown. Sauce: Meanwhile in a small saucepan, melt butter and cook onions without browning for 2 - 3 minutes. Add cream, increase heat to high and cook, stirring constantly, until cream thickens slightly. Reduce heat to low, add vinegar, sour cream and salt. Heat through, but do not boil. Add reseved mushroom filling. Taste and adjust seasoning. Serve each kotletki napped with a spoonful of sauce, and garnished with watercress Accompanyed by Kasha.. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Livers Senape Categories: Italian, Poultry, Vegetables Yield: 6 servings 1/4 c Butter, or more 3 tb Dry white wine 1 md Onion, chopped medium fine 3/4 c Whipping cream 1 lb Mushrooms, sliced to medium 1 1/2 tb Dijon-style mustard -thickness Salt and pepper to taste 1 1/2 lb Chicken livers, cleaned and 1 pn Of sugar -separated (not cut) and 1 tb Minced fresh parsley -patted dry Melt butter in large skillet and saute' onion and mushrooms until soft. Remove with slotted spoon and reserve. Saute' livers in same skillet until lightly browned, adding more butter if necessary. Add wine and heat to boiling. Stir in cream, mustard, salt and pepper, sugar and parsley. Blend well. Simmer until livers are no longer pink and sauce is thickened. Return mushroom and onion mixture to livers just long enough to reheat. Serve at once. Serves 6 to 8. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Liver Marsala Categories: Italian, Poultry Yield: 4 servings 1 lb Chicken livers 2 Slices prosciutto, diced 1/4 c Butter 8 Bread triangles, sauteed 1/2 ts Salt 1/4 c Marsala wine 1/4 ts Pepper 1 tb Butter 1/2 ts Sage Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins. Remove livers, place them on sauteed bread triangles Add wine to pan gravy, cook 3 mins. Add remaining butter, mix well, pour over the livers. 4 servings. Source: Keith Floyd's "Floyd on France", NY Times Cook Book ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Marengo Categories: Italian, Poultry Yield: 6 servings 6 Pieces Frying chicken, legs 1/4 lb Mushrooms, sliced -with thighs attached and 1/2 c Dry Marsala -breast halves 1 c Chicken stock 1 ts Salt 3/4 ts Oregano 1/2 ts Pepper 1 cn Pitted black olives (3 1/2 1/2 ts Garlic salt -oz), cut in half crosswise 2 tb Olive oil 3 tb Instant flour (optional) 2 tb Butter 1 tb Chopped fresh parsley 1 lg Onion, coarsely chopped -(garnish) 2 sm Cloves garlic, minced Season chicken with salt and pepper and garlic salt. Heat oil and butter in large skillet and brown chicken on all sides. Remove chicken. In same skillet, saute' onion, garlic and mushrooms for 5 minutes. Remove with slotted spoon, set aside and keep warm. Pour off excess oil and wipe out skillet. Return chicken to skillet and add wine, stock, oregano and olives. Cover and simmer until chicken is tender, about 35 minutes. Add saute'ed mushrooms, garlic and onion. (If thicker sauce is desired, combine instant flour with 3 T cooking liquid and add to skillet for last 10 minutes of cooking, leaving skillet uncovered.) Sprinkle with parsley before serving. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Oregano Categories: Italian, Poultry, Cheese/eggs Yield: 6 servings 1 lb Chicken breasts halves, Salt and pepper to taste -skinned and boned 1 Rounded t Dried Oregano OR 2 tb Olive oil 1 tb Finely chopped fresh oregano 2 tb Butter 1 lb Provolone cheese, thinly 1/3 c All-purpose flour -sliced 1 lg Egg, beaten with 2 T water Place each breast half between 2 pieces of waxed paper and pound to 1/4" thickness with flat side of large knife. Use a rolling pin also, if necessary. Heat oil and butter in a large skillet. Dip breasts in flour and shake off excess. Dip in egg mixture, allowing excess to drip off, and saute' in skillet a few pieces at a time. Turn once, browning on both sides, about 3 minutes altogether. remove and drain as they are done. Meanwhile, preheat oven to 350 degrees. Arrange chicken in a buttered shallow baking dish. Sprinkle with salt and pepper and oregano. Top with cheese slices. Cover with aluminum foil and bake 15 minutes. Remove foil and continue baking until nicely browned, 15 to 20 minutes. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Parisienne Categories: Poultry, French Yield: 6 servings 6 md Chicken breasts 1/2 c Dry white wine, vermouth 10 1/2 oz Cream of mushroom soup -(optional) Salt and Pepper 1 c Dairy sour cream mlxed with Paprika -1/4 cup flour 4 oz Sliced mushrooms, dralned Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. From Rival Crock-Pot cookbook, date unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Peri-Peri Sauce Categories: Ethnic, Hot, Poultry, Sauces Yield: 4 servings 1/4 c Fresh lime juice 1 Dried hot red chili 2 tb Cider vinegar 1 Fresh chili (such as 1/2 ts Paprika -jalapeno) 1/4 ts Angostura bitters 2 Cloves garlic 1 ts Hot pepper sauce, or to 2 lb Whole chicken breast, with -taste -skin and bone Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine. Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins. Makes 4 servings. NUTRITION INFORMATION PER SERVING: Calories: 456 Protein: 68 g Carbohydrates: 18 g Fat: 18 g Saturated Fat: 5 g Cholesterol: 192 mg Sodium: 178 mg NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces. It enhances lamb, beef and fish as well as chicken, and a splash in the glass makes a mean Bloody Mary." [Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Pilaf Atzem (Epirus Style) Categories: Greek, Poultry, Pilaf Yield: 4 servings Karen Mintzias Salt & freshly ground pepper 1 Frying chicken (2-1/2 lbs)* 1 Cinnamon stick (optional) 4 tb Butter or vegetable oil 1/2 c Tomato sauce 1 lg Onion; diced 1 1/2 c Raw long-grain white rice *Note: To make Lamb Pilaf Atzem, substitute 2 lbs. lean lamb chunks for the chicken. Wash, dry and cut the chicken into serving pieces. In an attractive cooking-serving casserole, heat the butter, and saute the chicken and the onion, turning the chicken pieces constantly. Sprinkle with salt and pepper, then add cinnamon stick, tomato sauce, and enough water to almost cover the meat. Cover and simmer on top of the stove or bake in a moderate oven (350 F) for 40 minutes. Pour out the liquid, measure, and if necessary add enough water to make 3 cups. Pour back into the casserole, add the rice and shake the pan a few times to mix the rice in. Continue cooking, uncovered, for 20 minutes longer, or until all the liquid has been absorbed by the rice. Remove from the heat and drape with a dry towel for 5 minutes. Serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Scaloppine with Mushroom Sauce Categories: Poultry, Italian, Sauces Yield: 6 servings 1 lb Chicken Breasts, boned and 1 Egg 2 T. Water -skinned 1 1/2 c Breadcrumbs 3-5 T. Olive Oil 2 tb Flour Salt and Fresh Ground -(Virgin or Extra) -Pepper 1 To 2 T. Butter CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce (next message) Pound chicken between sheets of waxed paper til thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in large skillet over medium high heat. Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Scarparella Categories: Italian, Poultry Yield: 6 servings 1 sm Bunch arugula 3/4 lb Fresh mushrooms, sliced 1/4 c Olive oil or salad oil 1 md Onion, sliced 1 Red bell pepper, julienned 1/4 ts Dried rosemary leaves, 2 md Cloves garlic, crushed -crushed 2 1/2 lb Chicken, cut in serving 1 c Chicken broth -pieces 1/2 c Dry white wine 1 lb Italian sausage links (sweet 1 Pkge linguine pasta (8 -or hot), cut -ounces) Crosswise in half 2 tb All-purpose flour 1. Rinse arugula well, pat dry. Reserve half of the arugula for garnish; discard tough stems from remainder. Thinly slice the prepared arugula and set aside. 2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add red pepper; saute until tender. Add sliced arugula and half the garlic; saute until arugula is wilted. Transfer vegetables and pan drippings to a bowl. 3. In the same skillet, heat remaining oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, onion and remaining garlic; saute until tender. Return chicken and sausage to skillet. Add 1/2 teaspoon salt, the rosemary, 1/8 teaspoon pepper, the broth and wine. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes. 4. Meanwhile prepare linguine as package label directs. Drain; return to pan. Add red pepper mixture; heat through. Toss to combine. Cover and keep warm. 5. Remove chicken and sausage from skillet; arrange on warm serving platter. Skim fat from mixture in skillet. In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken. Garnish with remaining arugula. Makes 6 servings. [ McCALL'S; January 1990 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Sofrito (Stir-Fried) Categories: Spanish, Poultry Yield: 2 servings 2 ts Olive oil, divided 1 Pkt instant chicken broth 1/2 c Finely chopped onion -and seasoning mix 1/4 c Finely chopped green bell 1 ts Oregano leaves -pepper 1/4 ts Each salt and black pepper 2 Garlic cloves, minced 1/8 ts Ground red pepper 1 1/4 c Drained canned Italian 9 oz Skinned and boned chicken -tomatoes, seeded and -breasts, cut into Finely chopped 3 ea 1/2-inch strips 3/4 c Water 4 Pimiento stuffed green 1/2 c Sliced mushrooms -olives, sliced crosswise 1 oz Julienne-cut Canadian-style 1/2 oz Shelled almonds, lightly -bacon (thin strips) -toasted and ground 2 tb Sherry In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Taverna with Tomatoes Categories: Greek, Poultry Yield: 6 servings Karen Mintzias 2 lb Canned whole tomatoes 1 Chicken, cut into pieces 1 Onion; thinly sliced 1/4 lb Butter 1 tb Oregano 2 tb Oil 1 ts Marjoram 1 Lemon (juice only) 1 ts Savory 1 ts Salt 1 Bay leaf 1/8 ts Pepper 1/2 c Red wine Wash chicken well with cold water. Combine butter and oil and heat. Pour half of it into shallow baking pan and lay chicken in it. Mix strained lemon juice in remaining mixture and baste chicken. Sprinkle with salt and pepper. Bake at 400 F for 30 minutes. Put tomatoes and remaining ingredients in a pot, bring to a boil and pour over chicken. Reduce oven heat to 350 F and continue baking for 1 to 1-1/2 hours more. Serve over a bed of rice pilaf or add any kind of parboiled pasta, potatoes, or rice with chicken and bake in sauce for the last 1/2 hour of cooking time. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Tonnato D'este Categories: Italian, Poultry, Fish/sea Yield: 6 servings 4 1/4 c Chicken stock -drained 6 Chicken breast halves, 2 tb Lemon juice -skinned 1/4 ts Oregano 1/2 c Mayonnaise Salt and pepper to taste 1/4 c Dry white wine 1 tb Capers, drained (garnish) 4 Flat Anchovy fillets 2 tb Chopped fresh parsley 1 tb Oil from anchovies -(garnish) 1 cn Water packed tuna, (7 oz.), 1 Lemon, sliced (garnish) Keywords: For, April, Who, Don't, Like, Mussels, Send, Anchovy, To, Jim Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock. For tonnato sauce, in blender or processor, combine mayonnaise, wine, 1/2 cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper. Remove bones from chicken breasts and cut meat into 1/2" thick slices. Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. Sprinkle capers and parsley on top and garnish with lemon slices. Serve cold or at room temperature. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Veneto Categories: Poultry, Italian Yield: 4 servings 1 lb Ripe tomatoes 1/2 c Dry white wine 1 Chicken (3 to 3 1/2 lbs) 1/2 ts Chopped fresh oregano (1/4 Flour for Dredging -tsp dried) 4 tb Olive oil Salt and pepper to taste 1 Onion, halved and sliced 2 tb Balsamic vinegar 1 Stalk celery, sliced 1/4 lb Fresh mushrooms, sliced Remove core from tomatoes and cut a cross in the opposite end. Put into boiling water for a few seconds to loosen skins. Peel, cut in half crosswise and squeeze out seeds. Chop and set aside. Wash and dry chicken; cut into serving pieces, discarding neck, back and wing tips; dredge lightly in flour. Heat olive oil in a large saute pan, and brown chicken lightly on both sides. Add onion and celery and cook for 2 minutes. Add the wine, oregano and tomatoes; season with salt and pepper, cover, and let simmer gently for 30 minutes, turning chicken once. Add the Balsamic vinegar and mushrooms; cook another for 5 to 10 minutes. Check seasoning and serve with hot cooked rice. Serves 4. Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Mint Categories: Poultry, Greek Yield: 6 servings 2 tb Butter 2 tb Oil Serving-pieces of chicken for 6 persons Seasoned flour (flour with salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated rind and juice of 1 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped fine 1/2 lemon, sliced paper-thin, seeds removed Dredge chicken in seasoned flour. In casserole, heat butter and oil and brown chicken. Remove. Stir 3 Tbs seasoned flour into remaining fat; add broth and cook, stirring, until sauce thickens. Blend rind, juice, and sugar; add to sauce along with mint and stir. Replace chicken and spoon sauce over, top with layer of lemon slices. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Serve with: Bulgur Mixed green salad From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Peppers and Sausage Categories: Poultry, Italian, Sausages Yield: 4 servings 1/2 lb Sweet Italian-sausage links -skinless,boneless chicken 1 lg Red pepper -breasts 1 lg Yellow pepper Salt 1 Medium-size red onion Pepper 3 tb Olive or salad oil 4 ts Balsamic or red wine vinegar 1/2 ts Dried thyme leaves Thyme sprigs for garnish 2 Whole medium-size About 40 minutes before serving, in a 12" skillet over medium heat, heat sausage and 1/4 cup water to boiling; cover and cook 5 minutes. Remove cover;cook until sausages are browned, about 20 minutes, turning sausages frequently and pricking them to release fat. Meanwhile, cut each pepper into 1 1/2" wide strips;cut red onion into thin wedges. In 3 qt. saucepan over medium-high heat, in hot olive or salad oil, cook peppers,onions and thyme about 10 minutes or until vegetables are fork-tender, stirring mixture frequently. Cut each chicken breast in half; sprinkle lightly with salt and pepper. With slotted spoon, remove sausage to paper towels to drain and cool slightly; thinly slice sausage diagonally. In sausage drippings remaining in skillet over medium heat, cook chicken breasts until tender and browned, about 10 to 15 minutes. To chicken in skillet, add vinegar, vegetable mixture and sliced sausage; heat through. Garnish with thyme sprigs to serve. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken, Mostly Parmesan Categories: Poultry, Italian Yield: 6 servings 1 Text Only Lots of chicken breasts (whatever will fit in your pan(s) Some of your favorite seasonings I usually use Sesame Oil soy Sauce Garlic paste Lime juice Freshly grated Parmesan cheese Preheat oven to 350-375. Prepare chicken breasts and place in cooking dish. Mix together seasonings and lightly brush on chicken. Cover chicken with a light coating of parmesan cheese. Cook for 15 minutes. Turn over chicken and re-season and re-cover with parmesan. Cook another 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilau Categories: Ethnic Yield: 6 servings 500 g Rice, basmati 4 tb Butter 4 tb Salt Wash the rice well in a colander then put it in a bowl with 2 tb salt and lukewarm water to cover. Stir and let it soak overnight if you can, or at least for 1 hour. The longer the better. Fill a large saucepan with plenty of water, add 2 tb salt and bring to the boil. Sprinkle the drained rice in gradually and let it boil vigourly for about 4 to 8 minutes. The time depends upon the batch of rice but is ready when if you bit on a grain of rice you consider it to be slightly underdone, slightly harder than you would like to eat it. Drain quickly and rinse in lukewarm water. Put 2 tb butter and let it melt in the bottom of a pan, add all the rice and stir. Cover with 2 more tb of butter. Stretch a clean cloth over the top of the pan, put the lid on the top and lift the corners of the cloth up over it. Leave the rice to steam for 20 to 30 minutes over a very low flame. It should be cooked and separate. The crisp, brown, golden crust that forms at the bottom is considered a delicacy to be offered firs to guest. It is called 'dig'. Remove it with a spatula and serve separately. From: A New Book of Middle Eastern Food by Claudia Roden. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Pepper Pizza Categories: Italian, Pork/ham, Cheese/eggs, Hot, Pizza Yield: 4 servings 3 tb Olive oil 1 ts Active dried yeast 1 Onion, cut in 1/4s, sliced 2/3 c Warm water (~125'F./52.5'C.) 1 Garlic clove, crushed 1 cn Green chilies (3.5 oz) 1 cn Tomatoes (8 oz) 6 oz Mozzarella cheese, chopped 1 tb Tomato paste 2 oz Pepperoni stick, sliced 1/2 ts Dried oregano 8 Ripe or green olives 1 c All-purpose flour Tomato roses (opt) 1 c Whole-wheat flour Fresh parsley sprigs (opt) 1/4 ts Salt Lightly grease a 10" pizza pan. Heat 2 tablespoon of oil in a saucepan. Add onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to break up tomatoes, then simmer, uncovered, 10-15 minutes or until well thickened; cool. Preheat oven to 375'F. (190'C.). Put flours, salt and yeast in a bowl and mix well. Add water and mix to form a dough. Knead well, then roll to a 10" circle. Line greased pizza pan with dough. Brush surface of dough with a little of remaining oil and cover with tomato mixture. Drain and chop chilies and sprinkle on top. Sprinkle with cheese and drizzle with remaining oil. Bake in preheated oven 25 minutes. Top pizza with pepperoni and olives and bake 10 minutes. Cut in wedges. Garnish with tomato roses and parsley sprigs, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Toffee (Scotland) Categories: Chocolate, Candies, Ethnic Yield: 64 servings 1 c Sugar -unsweetened chocolate, 2/3 c Light corn syrup -melted 1 1/2 c Half-and-half 1 1/2 ts Vanilla 1 1/2 Squares (1 oz each) 1 pn Salt You should never try to make toffee (or any other cooked candy, for that matter) in damp weather, because the candy will not harden properly. Combine the sugar, corn syrup, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238F. Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236 F or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the toffee, stirring constantly lest it scorch. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. (NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once.) Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch squares. Wrap each one in waxed paper or plastic wrap. Makes 64 candies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Pizza Categories: Italian, Pizza Yield: 12 servings 1 c Semi-sweet chocolate chips 1 ts Baking powder 1/2 c Shortening 3/4 c Semi-sweet chocolate chips 1/2 c Flour 2 tb Shortening 1/2 c Granulated sugar 2 tb Water 2 Eggs ** %%%%% CHOCOLATE PIZZA %%%%% ** assorted candy for decoration Melt 1 cup chocolate chips and 1/2 cup shortening over hot water; cool. Stir in flour, sugar, eggs and baking powder with fork; mix well. Spread evenly onto well-greased 12 inch pizza pan. Bake in 375 oven for 15 minutes. Cool. Combine 3/4 cup chocolate chips, 2 tbsp shortening and 2 tbsp water, stir to combine. Spread glaze evenly over cooled chocolate pizza. Decorate as desired with candies. Makes one 12 inch chocolate pizza. Origin: Five Roses 1991 Calendar for the month of March. Sent by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chopped Chicken Livers Categories: Appetizers, Jewish, Poultry Yield: 6 servings --------------------------------GEHKTE LEBER-------------------------------- 1 lb Chicken livers 3 Hard boiled eggs 1 Large onion,finely chopped 1/2 ts Salt 1/4 c Schmaltz (chicken Fat) Fresh ground pepper to taste Preheat oven to 375 deg. Wash and drain the chicken livers. Remove all fat and any discolored spots. If you find one with a green area, which is the gall, throw it away. It would make everything taste bitter. Arrange the livers on a foil lined baking sheet and bake for 30 minutes at 375 deg. While livers are baking, saute the onions in the schmaltz (chicken fat) until very brown. Peel the eggs and chop them coarsley. Place in a bowl of food processor,or blender.Add the livers,the sauteed onions,salt and pepper.Pulse the machine until everything is ground and mixed together. Serve as an appetizer on a bed of lettuce with chopped onion. AN Aside: For real down home chopped liver,the whole process should be done in a wooden bowl, with single bladed chopping knife. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chopped Chicken Liver Appetizer Categories: Poultry, Appetizers, Jewish Yield: 3 servings 1 lb Chicken livers 4 Hard-cooked eggs, peeled 3/4 c Chicken fat (available from 1 ts Salt -your butcher) 1 ds Pepper 1 c Coarsely chopped onions Wash chicken livers and pat dry with towel. Set aside. Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionally, to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup and set aside. Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and saute until well done. Add additional chicken fat, if necessary. Cool slightly. Using a food grinder with a fine blade, a food blender at high speed, a food processor with a metal blade, or a chopping bowl, finely grind or chop livers, hard-cooked eggs, and onions. Place mixture in a bowl, add salt, pepper and about 1/4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon at a time, to the mixture. Mix until all ingredients are well blended. Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate. Serve with cocktail-size rye bread slices. Makes 3 cups. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chopped Liver Categories: Appetizers, Jewish Yield: 8 servings 1 lb Chicken, beef or calf liver 3 Eggs, hard cooked (broiled) 1 ts Salt 4 tb Chicken fat 1/4 ts Pepper 2 sm Onions, diced Wash the liver after broiling. Heat 2 tb of fat in a skillet and saute the onions. reserve the onions and saute the livers in the remaining fat. grind or chop the livers, onions and eggs and mix them to a smooth paste. add the salt and pepper, and additional fat, if desired. blend the mixture well. serve on crackers or matzoh, on lettuce or as a filling for celery stalks. /\/\ara Kent ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Stollen Categories: Breads, Swedish Yield: 1 servings 1 c Milk 1 c Slivered almonds 1/2 c Plus 2 Tbsp granulated sugar Grated rind of 1 lemon 1/2 ts Salt 1 c Seedless raisins 1 pk Active dry yeast 2 Eggs, beaten 1/4 c Warm water 1 c (2 sticks) butter, softened 5 c Sifted all-purpose flour 1/4 ts Nutmeg 1/2 c Finely chopped candied 1/2 ts Cinnamon -citron 2/3 c Sifted confectioners' sugar 1/2 c Finely chopped candied 2 tb Hot water -cherries Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in 1/2 cup of the granulated sugar and the salt. Let mixture cool to lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water; let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast solution. Stir in 1 cup of the flour. Beat dough with electric mixer or egg beater until smooth. Cover bowl with cloth towel; let dough rise in a warm place 1 hour and 30 minutes or until double in bulk. Punch down dough in bowl; fold in citron, cherries, almonds, lemon rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened butter and the nutmeg. Stir in 3 more cups flour; mix dough until smooth. Turn dough out onto a lightly floured surface. Knead, working in enough of remaining flour to make dough smooth and elastic. Divide dough into halves; roll each portion into an oval, about 1/2" thick. In a small saucepan, melt remaining butter; brush it over ovals. In a small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar; sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place them on buttered baking sheet. Twist ends of each oval toward each other to form a crescent. Loosely cover ovals with wax paper and a cloth towel. Let Stollen rise in a warm place about 1 hour or until double in bulk. Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden. In a small bowl, combine confectioners' sugar with enough of the hot water to make a thick icing. Dribble icing over hot Stollen; let Stollen cool before slicing. Makes 1 Stollen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Borscht Categories: Vegetables, German Yield: 8 servings 32 oz Beets, diced canned 1/4 ts Peppercorns, whole 3 c Water 1/4 ts Salt 1 Celery stalk 1 tb Lemon juice 1 Carrot, quartered 1 ts Sugar 1 Bay leaf 1 Dairy sour cream or dill 1 Garlic clove, peeled -sprigs Drain beetsm reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove vsegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings. Tops Grocery Store Ad flyer. November 12, 1991 "Polish Christmas Eve" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christopsomo Tis Kirias Zinis Categories: Greek, Breads Yield: 3 servings Karen Mintzias 2 ts Freshly ground cloves 4 1/2 c Semolina flour 3 Oranges 2 1/4 c Sugar 6 Tangerines 3 tb Freshly ground cinnamon 2 1/2 c Dried currants 1 tb Freshly ground anise 1 c Golden raisins 1 tb Freshly ground coriander 1 c Olive oil, mild -------------------------------STARTER DOUGH------------------------------- 4 pk Active dry yeast - temperature 1/2 ts Sugar 4 c All-purpose flour; 1/2 c -Hot water, just above body -plus extra for kneading Make the flavoring addition first. Combine the semolina flour, sugar, cinnamon, anise, coriander, and cloves in a bowl and add the finely grated zests of the oranges and tangerines. Squeeze some of the oranges and tangerines. Squeeze some of the oranges and tangerines to obtain 1 1/4 cups juice. Use half this juice to soak the currants and raisins for a minimum of 1 hour, preferably overnight. Put the remaining juice in a pan with the olive oil. Heat until almost boiling. Pour this into a bowl with the semolina and spice mixture and stir. Cover and leave overnight until needed. Next day, combine the dried yeast with the sugar and hot water in a cup. Put the flour in a bowl, making a well in the center. Pour in the yeast mixture. Squeeze 2/3 cup more orange and tangerine juice, warm it, nad add. Work to a smooth dough, adding more water and warm juice if necessary. Put the dough into an oiled bowl, cover with a cloth, and leave to rise in a warm place until almost doubled in size - about an hour. Punch down the dough in a bowl. Combine the drained currants and raisins with the semolina and spice mixture and, working with your hands, combine with the dough. Turn the dough onto a floured surface and knead for 10 minutes, adding more flour if the dough is sticky. Divide the dough into three equal pieces. Oil 3 loaf pans, each 1-1/2 quart capacity. Shape each piece to fit the length of the pan and fit them in, so the corners are well filled. Cover with a cloth and leave to rise in a warm place until almost double in size - another hour. Bake in an oven preheated to 350 F for 1 hour and 10 minutes or more; the loaves should be rich brown color and make a hollow sound when the unmolded bread is thumped on the bottom. Leave on a rack to cool. The bread will keep for at least 3 weeks. Source: Recipes from a Greek Island - by Susie Jacobs ISBN:0-671-74531-X Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon) Categories: Soups/stews, Ethnic Yield: 6 servings 8 oz Sliced bacon Several sprigs of dill and 2 Onions, sliced -savory, chopped 2 Green peppers, hulled and 1 1/2 qt Water -chopped 2 Egg yolks 1 Cabbage, cut into slices 1/2 c Heavy cream (sweet or sour) Salt and pepper 1 tb Vinegar Your will need a large soup pot. Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs. Fry the onions in the fat until they are golden. Add the peppers and fry them, too. Remove the stewpan from the heat. Layer the cabbage and the rest of the bacon into the soup pot. Season between the layers with salt, pepper, and the herbs. Pour the water over it all and bring to a boil. Turn the heat down and simmer the soup for 40 to 50 minutes, until the vegetables are tender. Remove the soup from the heat. Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in a ladleful of the hot soup. Whisk well and pour the mixture back into the soup to thicken and enrich it. Serve in deep bowls accompanied with fresh bread. This soup is a meal in itself, and wants only a piece of cheese and fresh fruit to make it complete. Serves 6. Time: 20 minutes plus 50 minutes cooking From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cod Cobbler (Irish) Categories: Fish/sea, Irish Yield: 6 servings 1 1/2 lb Skinless filets of cod 2 oz Grated cheese (for scones) 2 oz Butter 2 oz Butter (for scones) 2 oz Flour 1 ts Baking powder (for scones) 1/2 l Milk 1 pn Salt (for scones) 3 1/2 oz Grated cheese 1 Egg (for scones) Directions: Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8 of flour with 1 tsp baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. ~- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Gazpacho Categories: Spanish, Soups/stews, Appetizers Yield: 4 servings 1 Green pepper, diced 3 c Water 4 Tomatoes, diced 1/4 c Wine 1 Onion, diced 3 ts Lemon juice 3 Garlic cloves, minced 1 Scallion, diced fine Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. Serves 4. Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Zucchini and Leek Soup Categories: Italian, Soups/stews, Vegetables Yield: 6 servings 2 tb Olive oil -cut into 1/4" slices (about 1 tb Butter -2 cups) 2 Leeks, white part only, cut 4 c To 5 c Chicken Stock -into 1/2" slices 1 tb Lemon juice 1 md Onion, thinly sliced 1/2 ts Salt 4 Scallions, both white and 1/4 ts Pepper -green parts, cut into 1/2" 1 ts Each, marjoram, thyme, -slices -rosemary, and savory 2 Cloves Garlic, minced 2 ts Worcestershire sauce 5 Zucchini, unpeeled, cut into 1 c Whipping cream, or more as -1/2" slices -needed 4 sm White potatoes, peeled and 2 tb Chopped chives for garnish Heat olive oil and butter in a 4 to 5 quart saucepan and saute' leeks, onion, scallions, garlic, zucchini and potatoes until slightly softened, 5 to 10 minutes, stirring frequently. Add chicken stock and lemon juice and bring to a boil. Add salt and pepper and herbs. Simmer until vegetables are soft, about 25 minutes. puree soup in blender or processor in several batches. Stir in Worcestershire sauce and cream. (if soup is too thick, add more cream.) Allow to cool, then refrigerate. Serve cold, garnished with chives. Serves 6 to 8 SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Collards for a Feijoada Categories: Vegetables, Portuguese Yield: 6 servings 1 tb Chopped onion 1 1/2 lb Collards, finely shredded 2 tb Shortening Salt Saute the onion in the shortening until it begins to brown. Add the collards & salt & cook over low heat, stirring frequently, until the collards are tender, or about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coq Au Vin - Chicken Braised in Wine Categories: Poultry, French Yield: 6 servings 2 1/2 lb Chicken, cut-up 1 c Chicken broth 1 Clove garlic, crushed 8 sm White onions, peeled 1 ts Salt 1 c Burgundy wine 1/4 ts Pepper 1/2 lb Whole mushrooms 1/2 ts Dried thyme leaves Chopped parsley 6 Bacon slices, diced 8 sm New potatoes, scrubbed 2/3 c Sliced green onions In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garl ic in CROCK-POT. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and ch icken broth. Cover and cook on Low 6 to 8 hours. (H igh: 3 to 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley. From Rival Crock-Pot cookbook, date unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corned Tongue Categories: Beef, Jewish Yield: 6 servings 1 Tongue, beef 1/2 ts Allspice, whole; bruised Water, as needed 1/2 ts Peppercorns; bruised 1 Salt, kosher; as needed 2 ts Coriander seeds; bruised 1 Egg, in shell 1 ts Mustard seeds; bruised 1/2 c Sugar, brown, dark 2 Garlic clove; peeled 2 Bay leaf; crumbled Select a ceramic, glass or enameled crock or bowl large enough to hold both the tongue and enough brine to cover the tongue by two or more inches. Be sure the container will fit in the refrigerator. To determine the brine quantity needed, enclose the tongue in a plastic bag and run cold water into the container to cover the bagged meat by two to three inches. Remove the tongue. Stir kosher salt gradually into the water, dissolving thoroughly each time, until an egg will float in it. (This will run about a cup and a half of salt.) Remove the egg once it's served its purpose and pour the brine into a pot. Stir all the other ingredients into the brine and bring to a boil, then simmer, covered, for 15 minutes. Let brine cool completely. Remove the tongue from the plastic bag and prick it well all over with a skewer or larding needle. Return to the crock. Once the brine has cooled, pour it over the tongue. Cover with Saran, then add a plate (weighted, if need be) to keep the meat well under the surface. Cover the whole crock with Saran and refrigerate for 10 days to 2 1/2 weeks (allow three days a pound curing time). Turn the meat every few days, and be sure to keep it always sunk in the brine. To cook: Put the tongue in a pot with water to cover by several inches, two or three carrots coarsely chopped, a whole onion or two (peeled), a few tablespoons of vinegar, and simmer, partly covered, until the meat is very tender. Remove from the stock, and slit the skin and peel it away. Serve hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornish Pasties Categories: Londontowne Yield: 6 servings 4 c Flour FILLING: 1 pn Salt 8 Ox cubed beef stew meat 1 c Lard 2 md Potatoes peeled & diced 1 c Cold water approximately 1 lg Finely chopped onion Pastry: Salt and pepper to taste Approximately 2 teaspoon cornstarch PASTRY: Combine flour and salt in a large bowl and cut in lard until mixture resembles fine bread crumbs. Add water slowly, a little at a time, until mixture binds into a soft dough. Wrap dough in plastic wrap and refrigerate at least an hour, a day or two is even better. There will be pastry left over which can be frozen, or make a pie while the oven is on for the pasties. FILLING: Mix together half the beef, half the onion, and one potato for each filling. Season to taste with salt and pepper and sprinkle mixture with 1 teaspoon of the cornstarch. When ready to make pasties, remove pastry from the refrigerator and prepare filling. Preheat oven to 425 degrees. Roll out pastry as for pie crust and cut out two large circles 10 inches in diameter. Place filling in center. Brush edges of pastry with water and fold one half of circle over to meet the other, creating a half-moon shape. Press edges of pastry together lightly. Turn edges over about half an inch and crimp so it won't open during baking. Make two half-inch slits near the top of each pastry and place on a piece of baking parchment on a baking sheet. Brush the pasties with milk and bake 15-20 minutes. Reduce heat to 375 degrees for about another 45 minutes, or until pasties are golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cottage Cheese Vareniki Categories: Pasta, Ethnic Yield: 6 servings 2 c Flour -butter 1 ts Salt Sour cream (optional) 1 lb Cottage cheese (may use Fried bacon, crumbled -low-fat) -(optional) 1 Egg, lightly beaten COTTAGE-CHEESE FILLING: 1/3 c Milk 1 lb Dry cottage cheese Melted butter 1 Egg, lightly beaten Bread crumbs, browned in Salt Source: The Good Cook - Pasta, 1980 (Traditional Ukrainian Cookery) Serves: 6 NOODLES: Dough: First mix flour with the salt. Combine the egg, milk and cottage cheese in blender. Stir combination into the flour and salt and knead to make a soft dough. Cover and let the dough stand for 10 minutes. Filling: In a bowl, combine the cottage cheese with the egg, and season to taste with salt. The filling should be thick enough to hold its shape in a spoon. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter or with the rim of a glass. For speedier work, the dough may be cut into 2 - 2 1/2 inch squares. Put a round or square of dough on the palm of your hand. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle or triangle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out. Place the vareniki on a floured board or a kitchen towel (don't crowd them), and cover with a kitchen towel to prevent drying. Drop a few vareniki at a time into a large quantity of rapidly boiling salted (optional) water. Do not attempt to cook too many at a time. Stir very gently with a wooden spoon to separate the vareniki and to prevent them from sticking to the bottom of the pot. Continue boiling for 3 4 minutes. Vareniki are ready when they are well puffed. Remove them to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat them evenly with butter. Serve in a large dish without piling or crowding them. Top with bread crumbs. The traditional accompaniment is sour cream or crumbled bacon, or both. An additional egg or egg yolk, or some thick sour cream, may be used in the filling if the cottage cheese is very dry. << Joyce Monschein >> ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cottage Cheese and Oil Pastry Categories: German Yield: 1 servings 5 1/2 oz (150g) cottage cheese 1 pk Vanillin Sugar * (well pressed out) 1 pn Salt 6 tb Milk 10 1/2 oz (300g) flour 6 tb Oil 1 pk Backin-(16g baking powder) 2 1/2 oz (75g) sugar * There is no substitute I know of for this, check specialty stores. Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, oil, sugar, vanillin sugar and salt. Mix and sieve together the flour and the Backin (baking powder) and add to the mixed ingredients, a little at a time, until slightly more than half has been used. Knead in the rest of the flour. this is the base for several recipes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Country French Chicken Categories: French, Poultry Yield: 6 servings 2 lb Meaty Chicken pieces, 1/2 c Coarsly chopped carrot -(breast halves, thighs, 1 md Onion, cut into sm wedges -drumsticks) 1 cl Garlic, minced Nonstick spray coating 1 Bay leaf 1 c Sliced fresh mushrooms 2 tb Snipped parsley 1 c Sliced celery 1/4 ts Dried thyne, crushed 1 c Dry white wine Directions: Remove skin form chicken. Rince chicken; pat dry. Spray a cold skillet with nonstick coating. Preheat the skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or till chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables to serving platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or till reduced to 1/2 cup. Pour sauce over chicken and vegetables. Makes 6 servings. One serving equals 2 1/2 lean meat exchange; 1/2 vegetable exchg. Pair this herbed chicken dish wtih boiled new potatoes. (Count the potatoes as bread exchange) From: Better Homes and Gardens Diabetic COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: County Cork Irish Stew Categories: Lamb, Irish, Vegetables, Soups/stews Yield: 4 servings 8 sm Lamb Chops, Thawed 1 md Onion, Chopped 1 Salt And Pepper 1 lg Leek White, Thin Sliced 1 tb Vegetable Oil 12 sm White Onions Parsley, Bay Leaves 1 1/2 c Celery Stalks, Diced Peppercorns, Thyme, Rosemary 1 1/2 c Peas 1 lb Potatoes, 3 To 4 Medium Chopped Fresh Parsley 2 c Finely Shredded Cabbage Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cous Cous with Lamb Categories: Lamb, Vegetables, Garlic, Greek Yield: 4 servings ------------------------------------LAMB------------------------------------ 1 1/2 lb Lean Lamb, cut in 1/" chunks 1 sm Butternut Squash, peeled, 5 Garlic Cloves, peeled -seeded & cut in 1/" chunks 1 Piece of Fresh Ginger, cut 1 sm Egg Plant, cut in 1/" chunk -into the same size as the 2 Carrots, peeled, cut in 1/" -garlic -chunks 2 ts Cummin 1 Ripe Tomato, cut in half, 2 ts Salt -remove seeds and cut in /" 2 tb Tomato Paste -slices 2 tb Herresse Sauce 1 md Zucchini, washed & cut in 1 lg Onion, peeled and sliced -1/" chunks 1 1/2 lb White Turnips, peeled and 1 cn Chick Peas -cut in 1/ cubes or chunks ---------------------------------COUS COUS--------------------------------- 1/4 ts Pepper 2 c Instant Cous Cous 1/4 ts Salt 4 oz Dried Figs, cut in /" piece 1/3 Stick of Unsalted Butter >>>>> Lamb <<<<< Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water. Put lamb in a large dutch oven and add 3 cups of water. Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside. >>>>> Cous Cous <<<<< Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper and salt, melted butter and cous cous. Stir to coat well. Stir in figs and add seasoned water, stir well. Cover and let stand for 10 minutes. Put in 4 individual dishes. Make a well in the center of cous cous and fill with meat and vegetables. Source: "The Yankee Kitchen" 04-05-93 (#1) [Esther] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Couscous Categories: Lamb, Moroccan Yield: 6 servings 2/3 c Dried chickpeas 1 Bay leaf 3 tb Olive oil 2 ts Crushed dried mint 2 lb Lean, boneless lamb shoulder 1 ts (scant) salt (or to taste) 1/2 c Chopped white onions 1/4 ts Freshly ground black pepper 5 c Boiling water 4 Medium-sized carrots 3 tb Fresh lemon juice 3 sm Turnips 1/2 c Ripe tomatoes 2 c Couscous 1/2 ts Cinnamon 3 sm Zucchini 1/4 ts Freshly grated nutmeg 2 Italian sweet peppers 1. Soak the chickpeas overnight in four times their volume of water in a noncorrisble bowl. 2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot. 3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all sides over moderate heat. Transfer the meat to a warm platter. 4. Reduce the temperature to low and saute the onions for 2 minutes, stirring frequently. 5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture vfor 20 minutes. 6. Drain the chickpeas and stir them into the lamb mixture. Simmer the ingredients, covered, for 45 minutes. 7. Begin this step 5 minutes before step 6 is completed. Peel the carrots and turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes. 8. Begin this step as soon as the carrots and turnips start simmering in step 7. Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10 minutes. 9. Pour the couscous into a sieve, discarding the water. Return the couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low heat. 10. Slice the zucchini into 3-inch cuves and the peppers into 1/4 inch-thick rings. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes. 11. It should be time to turn off the heat under the simmering couscous pellets as soon as the zucchini-and-pepper mixture starts simmering in step 10. Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then pour off any remaining liquid. 12. Mound the couscous pellets in the center of a warm, large serving platter. Using a slotted spoon, remove the meat and vegetables from the pot and neatly arrange them around the mound. Serves 6 to 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crawfish Stuffed Manicotti Categories: Fish/sea, Pasta, Italian Yield: 6 servings 4 tb Butter 1 pk Manicotti 2 bn Green onions - finely STUFFING: -chopped (use about 1 inch 1 Stick butter -of 1 1/2 c Onions - finely chopped The fresh green part) 1 bn Green onions - finely 4 tb Parsley - minced -chopped 3 Clove garlic - finely minced 1 c Celery - finely chopped 1/4 c Brandy 1 c Green pepper - finely 8 tb Butter -chopped 6 tb Flour 3 Clove garlic - minced 2 c Light cream 4 tb Parsley - finely chopped 2 c Milk 1 Lemon - juiced 1/2 c White wine - dry 2 Bay leaves 1/2 c Tomato ketchup 1 ts Thyme leaves 4 tb Tomato paste 4 c Crawfish tails - boiled, 1 Lemon - juiced -finely chopped 1 tb Worcestershire sauce 2 c Bread crumbs - fine 4 c Crawfish tails - whole, Salt, pepper and Tabasco to -boiled -taste Salt, pepper and Tabasco to 1 Egg -taste CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the green onions, parsley and garlic until onions are wilted. Add the crawfish tails and let all of this fry until sizzling hot. Heat a small pot and pour in the brandy. Remove the crawfish from fire, ignite the brandy and pour into the crawfish mixture. Toss until flames die down. Set aside. In another pot, melt 8 tablespoons butter. Add the flour and let this cook on a low fire until flour is cooked, about 2 minutes, stirring often. Add the cream, milk, ketchup and tomato paste, stirring constantly until sauce comes to a boil and starts to thicken. Add the wine, lemon juice, Worcestershire sauce, salt, pepper and Tabasco. Combine both pans and simmer for a few minutes. If sauce is too thick, thin it out with a little more milk. Cook manicotti according to package directions. Note: Do not use crawfish cooked with crab boil. STUFFING: Melt the stick of butter. Fry onions, green onions, celery, green pepper, garlic and parsley until wilted. Add crawfish meat, lemon juice, bay leaves and thyme. Let all of this cook for about 10 or 15 minutes or until vegetables are cooked. Add bread crumbs, salt, pepper and Tabasco. Cook for about 10 minutes, stirring often. If stuffing is too moist, add a little more bread crumbs. Add the egg and mix well. Stuff the manicotti carefully and lay them in a lightly greased baking dish in a single layer. Pour most of the sauce over the manicotti and bake covered in a 350 F preheated oven for about 35 to 40 minutes or until manicotti are fully cooked. Spoon reserved sauce over manicotti when served. Serves 5 to 7. Note: Do not use crawfish cooked with crab boil. Recipe from Marguerite Sigur, Times-Picayune Cooking Contest, 1985. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crazy Pizza Categories: Ground beef, Italian, Breads, Pizza, Beef Yield: 1 servings ----------------------------------TOPPING---------------------------------- 1 1/2 lb Ground beef 1 cn Mushrooms, sliced, drained 1 c Chopped green pepper 1 cn Pizza sauce 1/2 c Chopped onion 1 c Grated mozzarella cheese -----------------------------------BATTER----------------------------------- 1 c Flour 1/2 ts Pepper 1 ts Salt 2 Eggs 1 ts Italian seasoning 2/3 c Milk Brown meat and pepper together and drain greas. Prepare batter and pour into a greased pixxa pan. Tilt pan so batter covers the bottom. Arrange mat mixture, onion, and mushrooms over batter. Bake at 425 for 20 minutes or until golden brown. Remove from oven and add pizza sauce and cheese. Return to oven for 10 mor minutes or until cheese melts. Naturally other toppings may be added or substituted. Bumgarner Family Recipes submitted by Jeane Braun posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Almond Soup Categories: Soups/stews, Spanish Yield: 6 servings 1 Celery stalk; minced 2/3 c Ground almonds 1 Garlic clove 1/8 ts Mace - peeled and crushed 1 c Heavy cream 2 tb Butter Salt and pepper 3 c Chicken stock 2 tb Toasted slivered almonds IN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes, stirring occasionally. Remove from the heat and let stand at room temperature for one hour. Puree in a blender or food processor. Return to the pot, stir in cream and heat 2-to-3 minutes. Do not let the soup come to a boil. Taste and add salt and pepper as needed. Serve sprinkled with toasted almonds. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Lemon Soup Categories: Soups/stews, Ethnic, Vegetables Yield: 6 servings 1 oz Butter 2 Lemons 2 Onions, skinned and thinly 2 pt Chicken stock -diced 2 Bay leaves 3 oz Carrots, peeled and thinly Salt and freshly ground -sliced -pepper 3 oz Celery, trimmed and thinly 5 Fluid oz. light cream -sliced Melt the butter in a large saucepan and add the vegetables. Cover the pan and stew gently for 10 to 15 minutes, until vegetables begin to soften. Meanwhile, thinly pare the lemons using a potato peeler. Blanch the rinds in boiling water. Add the rinds and juice, stock and bay leaves to the saucepan. Season with salt and pepper and bring to the boil. Cover and simmer for 40 minutes or until both celery and carrots are very tender. Cool the soup a little, remove the bay leaves, then puree the pan contents in a blender until smooth. Return the soup to a clean pan and reheat gently, stirring in the cream. Do not boil. Adjust the seasoning to taste. Garnish with chopped spring onions or chives and lemon slices. May be served hot or chilled. Posted by Gavin Davies. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Baked Cabbage Categories: Cheese/eggs, Ethnic Yield: 4 servings 1 1/4 kg Cabbage, savoy Nutmeg, grated 600 ml Milk & water mixed 100 g Teifi (Gouda type) or 150 ml Cream, double 100 g Gruyere Salt & black pepper 1) Pre-heat the oven to gas mark 7, 425F, 220C 2) Peel away the outer leaves from the cabbage, cout it in half and remove the inner core, then chop the remainder coarsely. Put it in a asaucepan or microwave dish, cover with the mixture of milk and water, and cook until the cabbage is cooked but still crisp. 3) Drain well and arrange in a heatproof casserole dish. Pour over the cream, season well with saly, pepper and nutmeg and stir to mix. 4) Sprinkle over the cheese, and bake in a hot oven for 10 minutes until the top is a rich golden brown. From: Tastes of wales by Gilli Davies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Italian Toss Categories: Pasta, Italian, Salads Yield: 6 servings 1 (7 oz) package Creamettes 1 c Chopped tomatoes -Spaghetti, (if desired, 1 c Fresh sliced mushrooms -break into thirds) 1 c Thinly sliced zucchini 1 1/4 c Mayonnaise 1 c Thinly sliced pepperoni (4 3 tb Wine vinegar -oz) 1 tb Prepared mustard 1/2 c Chopped green pepper 1 tb Finely chopped parsley 1/4 c Chopped onion 1 Clove garlic, minced Prepare spaghetti according to package directions. Rinse and drain in cold water. In a small bowl, stir together next 5 ingredients. Set aside. In a large bowl mix together remaining ingredients. Add dressing, toss well to coat. Cover and chill for 2 hours. 4-6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Polenta (Microwave or Stove) Categories: Italian Yield: 4 servings 2 1/2 c Water 2 tb Grated Parmesan cheese 1/2 c Yellow cornmeal 1 ts Olive oil 1/2 ts Salt 1/8 ts Black pepper Stir together the water, cornmeal, and salt in a microwave-safe 1-quart measure. Microcook, uncovered, on HIGH for 5 minutes. Whisk well. Cover with waxed paper. Microcook on HIGH for an additional 5 minutes. Add the Parmesan, oil, and pepper; whisk until smooth. Spoon onto plates to serve. STOVE: Place water, salt, and oil in a 2-quart saucepan and bring to boiling. Gradually whisk in the cornmeal. Boil gently, stirring constantly, for 3 minutes. Stir in the Parmesan and pepper. Makes 4 servings. Nutrient Value per Serving: 85 Calories; 2 g Protein; 14 g Carbohydrate; 2 g Fat; 321 mg sodium; 2 mg Cholesterol Exchanges: 3/4 starch/bread; 1/2 fat [FAMILY CIRCLE; Oct 16, 1990] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Stuffed Pasta Shells Categories: Pasta, Italian, Microwave Yield: 4 servings 6 oz Bulk sausage 2 Scallions 1 c Canned chicken 1/4 lb Mushrooms 1/8 pk Saltines 2 tb Parsley 2 tb White wine 1/2 ts Celery salt 5 oz Conchiglioni 1/2 c Parmesan cheese 1/4 c Parsley 1 tb Paprika Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crisp German Meatballs Categories: Pork/ham, Appetizers, German Yield: 1 servings 1/2 lb Grd pork sausage 1/8 ts Pepper 1/4 c Onion, chopped 1 c Mayo 1 cn 16 0z saurkraut, drain 1/4 c Prepared mustard -& chopped 2 x Eggs 2 tb Breadcrumbs,dry & fine 1/4 c Milk 1 pk Cream cheese, soften 1/2 c Flour 2 tb Parsley 1 c Breadcrumbs, fine 1 ts Prepared mustard Veg. oil 1/4 ts Garlic salt Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4" balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crostata Di Ricotta Categories: Pies, Desserts, Italian Yield: 2 servings -Gourmet, 9/92 1/2 c Granulated sugar -Article by Michele 1 ts Vanilla -Scicolone 1 ts Freshly grated orange zest -(Ricotta Tart with 2 oz Fine-quality bittersweet -Chocolate and Raisins) -(not unsweetened) 1 Recipe double-crust -chocolate, -pasta frolla (recipe Chopped fine -precedes), with orange An egg wash made by -zest -beating 1 large egg yolk 1/3 c Raisins -with 1 teaspoon water 2 tb Grappa or brandy Confectioners' sugar for 2 lg Eggs -dusting the tart if A 15-ounce container -desired -whole-milk ricotta Roll out the larger disk of dough 1/8 inch thick on a floured surface, fit it into a 9-inch tart pan with a removable fluted rim, and crimp the edge. Chill the shell for 30 minutes. In a small bowl combine the raisins and the grappa and let the raisins macerate for 30 minutes. In a bowl whisk together the eggs, the ricotta, the granulated sugar, the vanilla, and the zest, stir in the chocolate and the raisin mixture, and pour the filling into the shell. Roll out the remaining disk of dough 1/8 inch thick on a floured surface, cut it into 1/2-inch-wide strips with a fluted pastry wheel, and arrange some of the strips, about 1 inch apart, over the filling. (If desired, arrange the remaining strips, about 1 inch apart, perpendicular to the others, forming a lattice, but do not weave the strips.) Trim all the strips, press them against the inside of the shell, and brush them with the egg wash. Bake the tart in the middle of a preheated 350 degree oven for 50 minutes, or until the pastry is golden and a knife inserted in the center of the filling comes out clean, and let it cool in the pan on a rack for 10 minutes. Remove the rim, let the tart cool completely on the rack, and dust it with the confectioners' sugar. Source: article by Michele Scicolone in the September 1992 issue of Gourmet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crostata Di Fichi E Lamponi Categories: Desserts, Italian Yield: 10 servings ---------------------------PASTA FROLLA SEMPLICE--------------------------- -----------------------------SIMPLE SWEET DOUGH----------------------------- 1 c Flour 1/4 ts Baking powder 1/4 c Sugar 1/4 c Butter 1 pn Salt 1 lg Egg ------------------------------CREMA FRANGIPANE------------------------------ ----------------------------ALMOND CREAM FILLING---------------------------- 1/4 lb Almond paste 12 Ripe figs 1/4 c Sugar - peeled and quartered 1 Egg yolk 1/2 pt Raspberries 4 tb Soft butter Confectioners' sugar 1 Egg - for finishing 3 tb Flour FOR THE DOUGH: Preheat oven to 350F. Combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add egg and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill. FOR THE ALMOND FILLING: Combine almond paste, sugar and yolk and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Roll dough on a floured surface and line a 10-inch tart pan. Spread filling evenly in pan. Bake about 40 minutes, until crust and filling are baked through. Cool on a rack. To finish the crostata, arrange the fig quarters, cut side up, in concentric rows, on the baked almond filling. Lace the raspberries here and there between the figs and in the center of the tart. Just before serving, dust with the confectioners' sugar. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crostata Di Fragole Categories: Desserts, Italian Yield: 10 servings -------------------------PASTA FROLLA ALLE MANDORLE------------------------- ---------------------------SWEET DOUGH W/ALMONDS--------------------------- 1 1/4 c All-purpose flour 1 pn Salt 1/2 c Ground blanched almonds 5 tb Cold unsalted butter 1/4 c Sugar 1 Egg ----------------------------FOR THE STRAWBERRIES---------------------------- 3 pt Ripe strawberries 1/2 c Strawberry jam 2 tb Sugar Confectioners' sugar 1 ts Lemon juice - for finishing Use a sharp knife to cut the crostata to keep the berries from toppling and lessening the elegant symmetry of the dessert. FOR THE PASTA FROLLA: Combine the dry ingredients in a bowl and mix well. Rub in the butter until it is absorbed. Make sure the mixture remains cool and powdery and does not become pasty. Beat the egg and stir in with a fork. Continue stirring until the dough holds together, then knead it smooth, briefly. Shape into a disk, wrap in plastic and refrigerate at least 1 hour, or until firm. FOR THE STRAWBERRIES: Rinse and hull berries. Choose the best ones to border the tart (draw a 9-inch circle on wax paper and arrange berries inside to see how many you need). Slice remaining berries into a bowl; add sugar and lemon juice. Toss to combine and cover with plastic wrap. Refrigerate the sliced and whole berries until ready to assemble the crostata. Preheat oven to 350F and set a rack in the middle level. To form tart base, roll three-quarters of the dough on a floured surface to a 9-inch disk. Transfer to a cookie sheet lined with parchment or buttered wax paper. Place a 9-inch disk, like a spring- form bottom, on dough and trim to a 9-inch diameter. Pierce the dough all over with a fork at 1/2-inch intervals. Combine the scraps with the remaining dough and roll it into a thin cylinder, about 30-inches long. Moisten the edge of the base with water and arrange the cylinder of dough on it, to form sides on the tart shell. Press the cylinder with fingertip to make it adhere and mark a series of diagonal lines on it with the back of a small knife. Bake about 25 minutes, until the dough is an even golden color and feels firm when pressed with fingertip. Cool the tart shell on a rack on the pan. Place cooled shell on a platter. Spread bottom evenly with jam. Arrange a row of the whole strawberries inside the edge. Drain sliced berries well; pile in center. Dust with sugar. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crostata Di Frutta Di Stagione Categories: Desserts, Italian Yield: 6 servings ---------------------------------SHORTCAKE--------------------------------- 7 oz Flour 3 1/2 oz Butter 2 1/2 oz Sugar 2 Egg yolks 1 pn Salt 1/4 ts Lemon rind, grated ----------------------------------FILLING---------------------------------- Strawberries -OR desired fresh fruits ------------------------------CREMA PASTICCERA------------------------------ 3 Egg yolks 1 pn Vanilla 1/3 c Sugar 1 1/2 c Milk 2 oz Flour -----------------------------------GLAZE----------------------------------- Apricot jam SIFT TOGETHER FLOUR, sugar and salt on a wooden pastry board. Make a well in the center and add butter, egg yolks and lemon rind. Mix and knead with the fingertips taking care not to handle too much. When smooth, shape into a ball and chill for about 30 minutes. Roll out lightly in a circle, cut edges and keep dough about 1 inch larger than a 8- to 9-inch (diameter) fluted flan tin. Butter and flour the pan and fit the pastry into it, again trim the edges, prick with fork and flute edges. Place in preheated oven at moderate heat for 15 to 20 minutes. CREAM PASTICCERA: Beat together yolks and sugar until slightly thickened and a light lemon color. Beat in flour and vanilla. Over medium heat, bring milk just to the boil. Let it cool for a moment, then add it to the egg mixture, whisking rapidly. Cook over low heat until the pastry cream thickens enough to coat the back of a wooden spoon. Cool. When cream pasticcera is cool, spread evenly on the bottom of the pie. Fill with whatever fresh fruits are available, glaze with an apricot jam. Melt apricot jam glaze with a little hot water. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crostini Categories: Breads, Italian Yield: 2 servings 1 (1-pound) loaf of Italian 2 tb Olive oil -bread 1 ts Dries rosemary, crushed 2 Cloves of garlic, halved CROSTINI Cut bread into 22 slices (1/2-inch thick); arrange in a single layer on a baking sheet. Rub garlic on one side of each piece of bread; brush with olive and sprinkle with rosemary. Discard garlic. Bake bread at 350 for 10 min. on each side until lightly brown. Let cool before serving. Yield: 22 servings (about 68 calories per slice) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crumb Cake Categories: Cakes, German Yield: 6 servings ----------------------------------TOPPING---------------------------------- 1/4 c Sugar 1 c Flour, Unbleached, Unsifted 1/4 c Brown Sugar 1/2 c Butter Or Margarine 2 ts Cinnamon ------------------------------------CAKE------------------------------------ 2 1/4 c Flour, Unbleached, Unsifted 3/4 c Milk 1/4 c Sugar 1/2 c Butter Or Margarine 1/4 ts Salt 1 lg Egg 1 pk Yeast, Dry TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120°F to 130°F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1-1/2 hours. Bake at 350°F for about 45 minutes or until done. Makes one 9-inch square cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crumpets Categories: Breads, Londontowne Yield: 12 servings 1 pk Active dry yeast 1 ts Sugar 1/4 c -Warm water (105 to 115F) 3/4 ts Salt 1/2 c Milk; lukewarm 1 Egg -- (scalded, then cooled) 1 c Flour 1 tb Margarine or butter Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat until smooth. Cover and let rise in warm place until double, 40 to 60 minutes. Grease griddle or heavy skillet and insides of four to six 3-inch flan rings or crumpet rings. (See NOTE). Place rings on griddle over medium heat until hot. Pour about 2 tablespoons batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1 to 2 minutes. Remove rings and turn crumpets to brown other side, 1 to 2 minutes. Repeat with remaining batter, greasing insides of rings each time. Serve with margarine or butter and jam or marmalade if desired. NOTE: 6 1/2 ounce tuna, minced clam or shrimp cans, tops and bottoms removed, can be substituted for the flan rings. (C) 1992 General Mills, Inc. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crusty Persian Rice with Cinnamon and Pistachios Categories: Rice/grains, Ethnic Yield: 8 servings 2 1/2 c Basmati rice (18 ounces) 1/4 ts Cinnamon 2 tb Salt (plus 1/4 teaspoon) 1/2 c Shelled unsalted pistachios 1/8 ts Saffron threads -(2 1/2 ounces) 1 sm Orange 1/2 c Golden raisins 6 tb Butter 2 tb Vegetable oil 1 ts Sugar Put rice in medium bowl with water to cover. Drain and repeat procedure 5 times. Return rice to the bowl and gently fill the bowl with cold running water. Keep the water running gently into the bowl until the liquid runs clear. Drain, return rice to the bowl with water to cover, and let stand for at least 6 hours. (Can let stand at room temperature overnight.) Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle. Keep the water boiling while slowly adding the drained rice. Simmer for 5 minutes; rinse with cold running water and drain thoroughly. Remove 1 cup of rice and stir in the saffron threads; set aside. Put the plain rice in a large bowl. Peel a 3- by 1-inch strip of zest from the orange and cut into 1/8-inch dice. Bring 1 cup of water to boil in a small saucepan, add the zest, and simmer for 2 minutes. Drain the zest and pat dry. Heat 1 tablespoon butter in a small skillet and saute the zest for 15 seconds; add the sugar and cook for 30 seconds. Stir in cinnamon, pistachios, raisins, and 1/4 teaspoon salt; saute, stirring continuously to coat with butter-sugar mixture. Stir zest mixture into the plain rice. Melt the remaining butter. Coat the bottom and sides of a heavy, lidded, 3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted butter mixed with the oil. Heat the coated pan until hot. Remove from the heat and spread half of the zested rice over the bottom of the pan, pressing down well with a spoon. Cover with a mound of the remaining zested rice. Sprinkle the saffron rice over the top. Use the handle of a wooden spoon to make a hole in the center of the rice deep enough to reach the bottom of the pan. Make 2 or 3 additional holes in the rice to allow steam to escape. Drizzle rice with remaining 4 tablespoons of melted butter. Cook rice for 6 minutes over low heat, uncovered. Wrap lid in a linen towel, securing towel ends under or around lid handle. Cover the pot with the towel-wrapped lid and steam over low heat for 40 to 60 minutes, until a crisp golden crust forms on the bottom of the rice. Remove pan from heat and let stand for 10 minutes. SERVING: Spoon soft, fluffy rice onto a platter. Break the bottom crust into pieces and arrange around the fluffy rice. Serve immediately Makes 8 servings. [COOKS; APRIL 1989] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Octopus with Garlic - Polipi Veraci All'aglio Categories: Fish/sea, Italian, Garlic Yield: 6 servings 2 Octopus (about 1 1/2 pounds 1 Bay leaf -each) 1/2 ts Cumin seeds 1/4 c Olive oil Salt 5 Cloves garlic, crushed 1 sm Green pepper, chopped rosemary leaves and parsley Cut out the eyes and mouth of the octopus. Remove the ink sac and internal bone. Cut off the tough points in the tentacles. Put each octopus on a board and beat them well to break the fibers and make the meat more tender. Wash them in running water until they are very white; do not dry but put them in an earthen- ware dish and season with oil, flavored with garlic, bay leaf and cumin seeds. Cover the dish tightly with a sheet of waxed paper or foil tied around the top with string. Put the dish over a very low heat between 1 and 2 hours, according to the size of the octopus. When they are tender, drain them, season with additional oil, salt, green pepper, rosemary leaves and parsley. Serve in a tureen. From "Feast of Italy", translated from the Italian edition published by Arnoldo Mondadori Editore, 1973. Consulting Chef, Giorgio Gioco. Thomas Crowell, New York. ISBN 0-690-00059-6 It doesn't make reference to it in the text, but in the pictures of both these dishes, it shows one or two largish octopi garnished with reseattes of baby octopi tentacles. I imagine you'd do quite well using the 'baby' octopi like those I see sold around here in the supermarkets, or even with squid. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucidati Categories: Cookies, Italian Yield: 48 servings ----------------------------------FILLING---------------------------------- 2 c Dried figs - chopped 1/4 c Yellow raisins 1/3 c Apricot preserves 1/4 c Currants or dark raisins 1/4 c Dark rum 1/4 c Candied orange peel 1 ts Instant espresso coffee 1/4 c Toasted, sliced almonds 1/2 ts Cinnamon 1/4 c Toasted pine nuts 1/4 ts Ground cloves 2 oz Bittersweet chocolate -----------------------------------DOUGH----------------------------------- 3 1/3 c Flour 12 tb Lard or butter 1 c Sugar 2 Eggs 1 ts Baking powder 1/3 c Milk --------------------------EGG WASH FOR ASSEMBLING-------------------------- 1 Egg Confectioners' sugar 1 pn Salt The name of these filled pastries is Cucidati, which is Sicilian for Buccellati, or "little bracelets." FOR THE FILLING: Stem the figs and quarter them. Place in a bowl and cover with boiling water; steep 10 minutes. Drain and chop coarsely in the food processor. Combine with remaining ingredients. To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days. FOR THE DOUGH: Combine the flour, sugar and baking powder in a bowl and stir to mix. Rub in the lard or butter finely, leaving the mixture powdery. Beat the eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough. Turn the dough out on a lightly floured surface and knead lightly a few times. Wrap the dough in plastic and chill. Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long. Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide. Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough. Bring up the dough around the filling and pinch to seal. Turn the filled sausage of dough over so that the seam is on the bottom and cut it into 3 1/2- to 4-inch lengths. Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage. Pull and twist gently, holding the sausage at each end to open the slashes. Transfer the Cucidati as they are formed to paper- lined cookie sheets, curving them into wide horseshoe shapes. Make an egg wash by beating the egg and salt together with a fork until it is loose. Paint each shape with the egg wash. Bake the Cucidati in a preheated 350F oven about 20 minutes, or until they are a light golden color. Cool, dust with confectioners' sugar and store the Cucidati in tins, between layers of wax paper. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber and Yogurt Dip Categories: Russian, Dips Yield: 4 servings 1 1/2 c Plain Low Fat Yogurt -Towels 1/3 c Sour Cream 2 tb Fresh Mint; Chopped 2 lg Cloves Garlic; Minced 1 tb Fresh Cilantro; Chopped 2 md Cucumbers; Peeled, Grated, 1 1/2 ts Olive Oil -And Squeezed Dry In Paper ----------------------------------GARNISH---------------------------------- Whole Mint Leaves Toasted Pita Triangles Sumakh; (Optional) In a serving bowl, combine the yogurt, sour cream, garlic, cucumbers, mint, cilantro and oil. Cover and refrigerate for 6 to 8 hours to allow the flavors to settle. Before serving, garnish with mint leaves and sumakh, if available. Accompany this dip with toasted pita triangles. Makes about 2 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Cabbage Categories: Ethnic, Vegetables Yield: 6 servings 1 lg Onion; finely chopped 2 Carrots; sliced in rounds 6 tb Oil 1 md Cabbage; finely sliced 1 lg Tomato; sliced 1 Green bell pepper; chopped 2 ts Cumin, ground 1/2 c -Water 1/2 ts Tumeric -salt and pepper In a large shallow pan with a lid, saute the onion in the oil over a moderate heat until it is lightly browned. Now add the tomato, salt, spices and continue to cook for 2-3 minutes, stirring frequently. Next put in the carrots and cook for 5 minutes. Then add the cabbage and bell pepper and mix well. Pour in the water, cover the pan and simmer until all the liquid is absorbed and the vegetables are cooked. Serves: 6-8 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Stew Categories: Ethnic, Soups/stews, Beef Yield: 4 servings Stephen Ceideburg 2 lg Tomatoes, cored, chopped 2 tb Peanut or other vegetable 1/2 ts Salt -oil 1 ts Strong sweet curry powder, 1 1/3 lb Bottom round steak, cut into -or to taste -1/2-inch cubes Red pepper flakes 1/2 lg Onion, finely chopped Heat the oil in a skillet; add meat cubes and sear, turning to brown on all sides . Add onion and tomatoes. Cook over high heat until tomatoes release their juices. Add salt and curry powder and simmer until meat is tender. Add water if stew gets so dry it might burn. Place pepper flakes in a small bowl and pass at the table. Serves 4. PER SERVING: 200 calories, 18 g protein, 7 g carbohydrate, 12 g fat (3 g saturated), 45 mg cholesterol 320 mg sodium, 2 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curry-Soup Categories: Soups/stews, Fish/sea, German Yield: 6 servings 1 lg Onion 3 1/2 oz Peas 1 oz Butter 1 1/4 lb Mixed Seafood (as available) 6 ts Curry 8 oz Asparargus, canned, w/water 2 ts Flour 1 c Cream 2 1/8 c Chicken-Stock Paprika + Pepper to taste 12 oz Mushrooms Cut onion in rings and give into a pot with the butter and the sliced mushrooms. Heat up and stirr til onion clears. Add curry, flour, stock, mushrooms, seafood (I prefere mussels and shrimps) and peas. Cook for 5 min. Add asparargus w/ the canned water. Let cook for another 3 min. Add cream, paprika and pepper. Let rest about 5 min at little heat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cuscusu Di Pistachi Categories: Desserts, Italian Yield: 10 servings ----------------------------FOR SEALING THE PAN---------------------------- 1 c All-purpose flour 1/2 c Water ----------------------------------COUSCOUS---------------------------------- 1 c Couscous, not instant 3 c Water --------------------------FLAVORING & 2ND STEAMING-------------------------- 1 tb Water 1 ts Almond extract 1/2 ts Salt 1 ts Cinnamon 1 1/2 c Shelled green pistachios 1/4 c Almond oil - unsalted and very green -=OR=- Mild vegetable oil ---------------------------------FINISHING--------------------------------- 1/2 c Sugar - finely grated 2 tb Water Candied cherries 1/4 c Confectioners' sugar -=OR=- Other Candied Fruit 1 oz Semisweet chocolate - (to garnish) Couscous is normally a savory dish found in Morocco. This unusual dessert version is the specialty of a small convent in Sicily. FIRST PREPARE THE PAN for steaming the couscous: For the sealing dough, mix the flour and water together in a bowl and scrape onto a floured work surface. Knead briefly to form a rough, sticky dough, adding a tablespoon or 2 of flour if necessary. Roll into a rope as long as the circumference of the bottom pan and apply the dough to the rim of the pan. Add water to the pan so that the water is below the bottom of the couscousiere or colander and press the couscousiere into place. Bring the water to a boil on high heat, until steam is escaping freely through the perforations, then lower to a simmer, so that the steam escapes very gently. While the water is coming to a boil, prepare the couscous to be cooked: Place the grain in a bowl and add the water. Swish the water through the grain with the fingers of one hand splayed apart, "raking" through it. Tilt the bowl and drain away excess water. Set aside for 5 minutes. Line the couscousiere with a dampened napkin or cheesecloth and add the grain. Cover and steam 15 minutes. While the grain is cooking, prepare the flavoring. Half fill a saucepan with water and add the pistachios. Bring to a boil; drain in a strainer. Pour the pistachios onto a towel, fold the towel over them and rub to loosen skins. Separate pistachios from skins, going over them carefully. Combine the freshly blanched pistachios, extract and cinnamon in a food processor bowl and process for 2-3 minutes, until very finely ground and starting to become pasty. Add the oil, 1 tablespoon at a time, and continue processing mixture to a smooth paste, stopping the machine and scraping the inside of the bowl 3-or-4 times. Reserve pistachio paste. After the couscous has steamed 15 minutes, remove it from the couscousiere in the cheesecloth and put it in a large, non-reactive roasting pan. Spread it out with a fork and let cool. Combine the salt and water and work it into the cooled couscous, raking it through with 1 hand. Add the pistachio paste in 3-or-4 additions, working it in by rubbing it and the couscous together with the fingertips. Return the water in the bottom pan to a simmer, and line the couscousiere again with the dampened cheesecloth. Add the seasoned couscous to the couscousiere, cover and steam 15 minutes. Remove the couscous to the roasting pan, spread out with a fork, without compressing the mixture, and leave uncovered until cool. To finish the couscous, bring the sugar and water to a boil, stirring to dissolve all sugar granules, and cool the syrup. Work the cooled couscous between the palms of the hands again to separate the grains and toss in the syrup in 5-or-6 additions, fluffing the couscous with a fork. Allow the couscous to dry uncovered, several hours, in a cool place, fluffing it with a fork occasionally, until all the grains are separate. For advance preparation, cover tightly with plastic wrap and refrigerate up to several days. To serve, fluff up with a fork so the grains separate well and mound the couscous on a platter. Sprinkle the couscous evenly with the grated chocolate, then the confectioners' sugar. Decorate with no more than 5-or-6 pieces of the candied fruit. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cuttlefish with Spinach Categories: Greek, Fish/sea Yield: 6 servings Karen Mintzias Freshly ground black pepper 750 g Cuttlefish or squid 750 g Spinach 1/3 c Olive oil 1 c Chopped spring onions Water 1/2 Lemon (juice only) Salt Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for this dish, though either may be used. Cleaning cuttlefish can be a rather messy business as these marine molluscs have an ink sac from which the pigment sepia is obtained. The sac ruptures easily and is usually ruptured by the time you purchase them, so don't be put off by their colour - the ink rinses off easily. Rinse cuttlefish or squid and remove head, attached tentacles and intestines; discard intestines. Pull out cuttle bone or fine transparent bone if squid is being prepared. Pull off fine skin and rinse. Remove eyes and beak from head, leave head attached to tentacles and pull or rub off skin from tentacles, or as much skin as will easily come off. Slice hood or body into strips. If squid are large, slice head and tentacles - cuttlefish tentacles are usually small and these are left intact. Place prepared cuttlefish or squid in pan and set on medium heat. Cover and cook for 15 minutes in its own juice. Add half the oil, just enough water to cover, and salt and pepper to taste, cover and simmer gently for 45 minutes or until tender. Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves and stalks coarsely. Heat remaining oil in a separate pan and gently fry spring onion until soft, add spinach and stir over heat until it wilts. Add spinach mixture to cuttlefish or squid with lemon juice and adjust seasonings with salt and pepper. Cover and simmer for further 10-15 minutes. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Czechoslovakia Pastry Bars Categories: Desserts, Ethnic Yield: 42 servings 12 oz Butter or Margarine, soften 1 ts Salt 1 1/4 c Sugar 3 3/4 c Flour, divided 2 Eggs 1 c Chopped Walnuts 1 ts Vanilla 12 oz Raspberry Perserves or Jam Cream butter and sugar until fluffy. Beat in eggs and vanilla, mix well. Mix salt and 3/ cups flour together. Spread 3/4 of the batter in a greased 11x17 jelly roll pan. Spread with jam, sprinkle nuts over all. Combine remaining / cup of dough and crumble. Sprinkle over the top. Bake in a preheated 350oF for 35 minutes. Cool and cut into 3/ dozen bars. Source: "The Yankee Kitchen" 03-18-93 (#6) [Ileen] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Czechoslovakian Potato Dumplings Categories: Vegetables, Ethnic Yield: 1 servings 6 md Potatoes 1 1/2 ts Salt 1 Egg yolk 1/2 All-purpose flour These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dad's Kaluski Categories: Ethnic, Vegetables Yield: 6 servings 4 c Flour 1 tb Salt 4 c Mashed Potatoes 4 Eggs --------------------------------ONION SAUCE-------------------------------- 1 lg Onion Salt 4 tb Butter Pepper This recipe is approximate. One of the controlling factors is the amount of leftover mashed potatoes you have----- Besides, Dad never did write this one down! KALUSKI: Blend flour and salt. Make a well with the flour. Mix in the eggs, thoroughly, one at a time. Add the mashed potatoes. You should have a dough that is not quite as stiff as a noodle dough. Add a little water, if necessary, to thin it out. Roll the dough into long strands, about 1 inch in diameter. Cut into sections about 1 1/2 inches long. Gently add to a large pot of boiling water. Do not add too many, nor add them too fast. You want to keep the water boiling. They are down when they start to float. Remove the floaters to a bowl, and continue till you finish off the dough pieces. ONION SAUCE: Melt butter in pan. Add coarsely sliced/diced onion. Saute to taste. I like them just transparent, Dad liked them browned, almost burnt. Salt and pepper, to taste. SERVE: You've got a few options, here--- A: Pour Onion Sauce over the whole batch B: Serve each separately, for the whiners who don't like onions. Plain butter works out, just fine. C: As a side dish, they are great with meat gravy LEFTOVERS: Should you be fortunate to have some left over, just place in the refrigerator. They are ok, cold, but just reheat in a frying pan. They heat more evenly if you slice the kaluski into somewhat smaller pieces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Daetscher Categories: German Yield: 1 servings 15 g Yeast 5 tb Dairy sour cream 500 g Flour Salt to taste 125 g Butter- or lard-schmaltz Caraway seeds to taste 200 g Potatoes, boiled, skinned Milk (a little) 50 g Butter Crumble the yeast and mix with the luke warm milk and a little flour to form a preliminary dough. Let it rest for 30 minutes. In the meantime, grind the potatoes. Combine with the preliminary dough, the schmaltz and the rest of the flour. Roll out this dough to thin, plate sized rounds. Place on a greased baking sheet, spread butter and sour cream on top, sprinkle with salt and caraway seeds. Bake at 225 degrees Celsius until golden brown. Serve at once. Is usually accompanied by a good Franconian wine or dark beer. From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980, ISBN 3 8003 0147 4; translated for you by Volkhart Baumgaertner ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dagwood Italiano Categories: Lamb, Italian Yield: 4 servings 1 Bell pepper, red 1 Garlic, clove, minced 1 Bell pepper, green 1 tb Red wine or broth 1 1/2 ts Olive oil, divided 12 oz Lamb, bonles,loin,sirloin 1 ts Rosemary, fresh choped 4 French Bread 5"length Or 1/2 c Mozzerela,low fat,grated 1/4 ts Dried crushed 1/4 c Parmesan cheese Roast red and green bell peppers in preheated 400*F oven 20-25 minutes. or until skins are slightly charred and shriveled. Remove from oven, transfer to plate, wrap with plastic wrap and let stand 10 minutes. Remove peppers from plastic, peel off skin remove seeds and cut into strips. Set aside. In large bowl combine rosemary, 1/2 teaspoon of the olive oil, garlic and wine or broth; add lamb and marinate 1 hour. Heat remaining oil in large nonstick skillet. Add lamb and sear on all sides. Place lamb on rack in shallow roasting pan. Insert meat thermometer in center part of lamb ond roast in preheated 375*F. oven to internal temp of 140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 minutes. To construct sandwiches thinly slice lamb and arrange on four of the bread halves, alternating with red and green pepper strips. Top with mazzarella and Parmazon cheese. Pace under broiler until cheeses melt, bubble and turn light brown. Add top halves of bread and serve calories 344 protien 30g, carbohydrates 32g, fat 10g, fiber 1g, cholesterole 78mg, sodium 360mg From Modern Maturity Jun-July 92. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dampfnudle (Yeast Dumplings) Categories: German Yield: 4 servings 500 g Flour (4 1/2 cups less 1 1 ds Salt -Tbsp) 150 g Butter OR, better yet, 1/4 l Milk (1 cup plus 1 Tbsp) -clarified butter (2/3 cup) 40 g [fresh] yeast (1.4 oz) 1 To 2 eggs Heat the milk a bit and then dissolve the yeast in it. Make a well in the flour, and pour the yeast mixture into it. Let rest for 1/2 hour. Then, add the remaining milk and the salt, and knead well. Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour. Cut off fist size pieces, and - on a floured pastry board - let these pieces rise one more time, for another 15 minutes. In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch. Add the dumplings, arranged in one layer, touching each other. Put a lid on the pot, and additionally seal the edges - where the lid rests on the pot - with damp cloths in order to keep the steam inside. Bake at low heat. The dumplings should be done in about 20 minutes, and have the highly desirable 'Schuepet' (hard, brown crust) on the bottom. 'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce. Variation: DAMPFNUDLE IN DER SCHLEIFERBRUEH* (Steamed Dumplings in Thin Gravy): Prepare as for regular 'Dampfnudle', but prior to arranging them in the pot, thoroughly dust the bottom of each dumpling with flour. During the steaming process, the flour and water will form a whitish gravy that is called 'Schleiferbrueh'. [*Note: In the olden days, scissors-and-knife grinders would go from house to house, wheeling a little cart with a round, treadle-operated whetstone. The bottom of the whetstone would be in a bit of water, which - with the treadle turning the stone - would keep the grinding surface wet. As the grinder sharpened knives and scissors, a bit of the whetstone would wear off, and this somewhat cloudy water was the original application of the term 'Schleiferbrueh'. K.B.] Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Damson Cheese (Zwetschgenmus) Categories: German Yield: 6 servings 5 lb Plums 1 c Water Pit the damsons and mince them (or put them through the meat grinder or puree in the blender or food processor), retaining as much of the juice as possible. Add a little water to the minced damsons and the juice and slowly bring to a boil' reduce the fruit pulp over low heat for several hours, but do not stir or the damson pulp is quite likely to scorch on the bottom. When the pulp has thickened somewhat, it will have to be stirred - continuously - for several hours, until it is literally thick enough that a spoon will stand up in it. It may sputter and bubble during this stage. (In former days, it was usual for several families to convene in the village washhouse for a cooperatove 'Zwetschgenmus' cooking session, with story-telling and other impromptu entertainments to give encouragement to the stirrers.) When the damson cheese has sufficiently thickened, transfer it to stoneware crocks and bake in the oven until a dry crust has formed on top. The damson cheese will keep better if a piece of parchment paper that has been soaked in rum is placed on top of this crust before the crock is sealed with plastic wrap (formerly a piece of linen or parchment was used). A good imported product is available on the American market under the name of 'Pflaumenmus' (pronounced Flaumenmoose). From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Danish Pastry - Dansk Wienerbrod Categories: Ethnic, Desserts Yield: 6 servings 4 c Flour 1 c Milk 1 ts Salt 1 Egg 1/4 c Sugar 1 1/2 c Butter 2 1/4 oz Yeast cakes Sift flour and mix with sugar and salt. Mix yeast with a little cold milk. Add this, the rest of the milk and the beaten egg to flour and sugar. Beat well until smooth with a wooden spoon. Roll out the dough on baking board to 1 finger thickness. Spread small pieces of butter on 2/3. of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough. Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times. Leave in cold place 1/2 hour. This is the dough with which many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cold place to rise for 15-20 min., then brush with egg white and bake in a fast oven until golden brown. Cocks' Combs (Hanekamme). Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4" x 4". Place filling across middle and fold over. Press the edges firmly together and make 4-5 deep slashes in this side. Let rise, brush with egg white and spread with chopped almonds and sugar. Spandauers. Roll our dough, spread with paste and cut as above. Place filling in middle. Fold corners to the center and press down. After baking drop 1 teaspoon of jelly in the center and spread with frosting of confectioner's sugar and water. Chocolate Buns (Cremeboller). Roll out dough, spread with paste and cut as above. Place filling of vanilla creme in middle, fold corners to center, forming dough as a ball and place upside down on baking sheet. After baking spread with frosting of con- fectioner's sugar, cocoa and water. As filling may be used apple sauce, jelly, prunes, vanilla creme or almond paste: Vanilla Creme. Mix 1 egg yolk, 1 tablespoon sugar, 1 table- spoon flour and 3/4 cup milk and cook until thick. Take off, add 1/2 teaspoon vanilla extract and cool stirring occasionally. Almond Paste. Cream 1/2 cup butter, add 1/4 lb. ground, blanched almonds and 1/2 cup sugar and well until smooth. Another kind of almond paste without butter is made of: 1/4 ]b. almonds, 1/2 cup sugar and 3 egg whites. Work well together until smooth. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Danish Puff Categories: Desserts, Ethnic Yield: 6 servings 1 c Flour 2 tb Water 1/2 c Butter DANISH PUFF (Three sections, pastry, puff and frosting) Pastry - Cut flour into shortening, add water, blend til like a pie crust, form on an ungreased cookie sheet into two oblong thin loaves. Puff - 1/2 cup butter 1 cup water 1 tsp almond flavoring 1 cup flour 4 eggs In saucepan, melt butter in water, add flour, cook until mixture forms a ball. Add almond flavoring. Add eggs, one at a time, beating after each addition until smooth and well blended. Spread puff over pastry. Bake at 350 for 60 minutes. Frost with mixture of: 2 cups powdered sugar 1 tsp vanilla 1 tsp almond flavoring 2 Tbls water (about) don't get too thin Top all with slivered toasted almonds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deep Dish Pizza Categories: Italian, Pizza Yield: 4 servings *INGREDIENTS* 1/2 c Tomato Sauce 1/2 c Flour 1/2 ts Oregano 1 ts Baking Powder 1/2 ts Basil 8 ts Margarine, Reduced Calorie 1/4 ts Garlic Powder 2 Egg 4 oz Mozzarella 2/3 c Cottage Cheese, Lowfat 1 tb Cheese, Romano Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E *DIRECTIONS* Preheat oven to 375 degrees. In a medium bowl, combine flour and baking powder. Add margarine and cut in with a pastry blender or fork until mixture resembles coarse crumbs. In a small bowl, beat eggs and cottage cheese with a fork or whisk until blended. Mixture will be lumpy. Stir into dry ingredients. Place mixture in a 10-inch pie plate that has been sprayed with a non-stick cooking spray. Combine tomato sauce and seasonings. Spread evenly over first mixture, leaving a 1/2 inch border around edges. Sprinkle with cheeses. Bake 20 minutes. Coole 5 minutes before cutting. From: Weight Watchers 1986 Calendar (from Philadelphia region) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Der Gefuellte Schweinebauch (Stuffed Pork Belly) Categories: Pork/ham, German Yield: 4 servings 1 kg Pork belly (raw, not too 1 bn Parsley -fatty) ( a generous 2 lbs) 100 g Smoked ham, diced (3 1/2 oz) Salt and pepper to taste 100 g Ground meat (3 1/2 oz) 1 Yellow turnip [substitute: 1 pn Sugar -carrot] 1 tb Marjoram 1 Onion 1 Onion, finely chopped, and 5 Cloves garlic -sauteed till transparent Stuffing: Salt and pepper to taste 100 g Plain breadcrumbs (3 1/2 oz) Cut a pocket into the pork belly, and lightly season the inside. Combine the stuffing ingredients and mix well. Stuff the pork belly with this mixture, then sew the opening shut with cooking twine. Score the fatty rind with a knife. Rub the pork belly all around with seasonings. Roast, along with the sliced turnip, until crispy. The meat will have to be turned and basted several times. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Diagram for Folding Tyropites or Spanakopites Categories: Appetizers, Greek Yield: 1 servings Karen Mintzias __________ __________ __________ _________ _________ _________ | | | | | | | | | /| | / | | | | | | | | | / | | <------ | | | | | | | | | / | | / | | | | | | |_______| |/__/|\_| |/ | | | | |\ | \ | | | | | | | \ | ----> | | | | | | | /|\ \ | \ | | | | | |__|____\| \| | | |--------/ | | | | / | | | | <------- | @@@ | | / |________| |/ Diagram by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dolmas (Greek Stuffed Grape Leaves) Categories: Greek, Rice/grains, Appetizers Yield: 50 servings 1 c Long-grain white rice 1/2 c Pine nuts 1 c Plus 3 Tbsp olive oil 1 ts Ground cinnamon 1 c Finely chopped yellow onion 1/2 ts Ground allspice 3 Green onions, including 1/2 ts Salt -green tops, finely chopped 1/4 ts Freshly ground black pepper 1/4 c Minced fresh parsley 16 oz Jar grape leaves 2 tb Minced fresh mint Servings: makes about 50 dolmas Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice About 1 cup homemade chicken stock, canned chicken broth, or water, heated Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature. Source: Rice by James McNair Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Domates Dolmast Categories: Vegetables, Greek Yield: 4 servings 4 md Tomatoes 1 c Cooked long-grain rice (hot) 1 tb Plus 1 tsp. olive or 1 oz Pignolias (pine nuts), -vegetable oil, divided -lightly toasted 1/2 c Diced onion 1 tb Each chopped fresh Italian 1 Garlic clove, minced -(flat-leaf), parsley, and 1/4 c Dried currants -mint 1 ts Salt 2 ts Sunflower seed 1/8 ts Pepper 1 tb Plain dried bread crumbs Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek: Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Discard seeds from tomato pulp; reserve liquid. Chop pulp and set aside. In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden. Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed. Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon 1/4 rice mixture into each tomato and top each with reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Domates Yemistes (Stuffed Tomatoes) Categories: Greek, Veal Yield: 6 servings Karen Mintzias 1/2 lb Lean lamb or veal, ground 12 Firm, ripe tomatoes 1/4 c Dry white wine Salt 1/4 c Water Granulated sugar 6 tb Raw long-grain white rice 3 tb Olive oil or butter Tomato juice (if necessary) 1 md Onion; finely chopped Freshly ground pepper 2 Garlic cloves; chopped 2 Sprigs fresh mint or basil 1/4 c Chopped fresh parsley 1 pn Grated nutmeg Wash the tomatoes, then turn each stem-side down, and with a sharp knife carefully cut the end now up to make an opening or "cap" being careful not to detach the cap entirely. With a small spoon, carefully, without breaking the outer skin of the tomatoes, scoop the pulp into a bowl. Place the tomato shells in a baking-serving dish large enough to support them touching. Sprinkle the inside of the shells with salt and sugar. Meanwhile, prepare the stuffing. Heat the oil in a heavy skillet and add the onions. Cook over moderate heat until soft and transparent, then add the garlic and parsley, and blend. Add the meat, mashing with a fork, then add the wine and water, cover, and simmer for a few minutes. Add the rice and tomato pulp and stir. (Tomato juice may be added if necessary, since the mixture should provide enough liquid for the rice to absorb.) Cover the skillet and simmer about 7 minutes, then add salt, pepper, mint or basil, and nutmeg. Taste for seasoning. Remove from heat, and fill the tomatoes up about two-thirds of the way with the stuffing and liquid. Cover with tomato caps, brush with oil. Bake in a moderate oven (350 F) until the rice is tender (approximately 50 minutes to 1 hour), basting inside the tomatoes with liquid released by them. Serve warm. Note: For Tomatoes stuffed with Rice, use 1 1/4 cups raw long-grain white rice instead of the meat and rice in the above recipe, eliminate the wine, and include with the other seasonings a few tablespoons each of black raisins and 2 tablespoons pine nuts, if desired. Rice in baked stuffed dishes takes much longer to cook then over a burner. Stuffed green peppers, also popular in Greece, can be made the same way with an entirely different flavor. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dovi (Peanut Butter Stew) Categories: Ethnic, Soups/stews Yield: 4 servings Stephen Ceideburg -pieces 2 tb Butter 2 Green bell peppers, cored, 2 md Onions, finely chopped -seeded, chopped 2 Garlic cloves, finely sliced 3 To 4 tomatoes, cored, -an crushed -coarser chopped 1 ts Salt 2 c Water 1/2 ts Pepper 6 tb Smooth peanut butter 1 Chile pepper, seeded, minced 1/2 lb Spinach 1 Chicken, cut in serving Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally, until chicken browns on all sides. Mash tomatoes with a fork an mix them into the stew, along with the water. Reduce heat, cover, and simmer 10 minutes. Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is well done Wash spinach. Place in a pot, cover, and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew. Serves 4 to 6. PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat (8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dr. Oetker's Sauerbraten Categories: Beef, German Yield: 6 servings 2 lb Beef, roasting 2 1/3 c ;Water 1 Onion 4 tb Shortening 4 Peppercorns Salt 2 Cloves Gingersnaps; crumbled 1 Bay leaf, small Cornstarch 1 c Vinegar Calories per serving: 550 Fat grams per serving: 36 Approx. Cook Time: 2:00 Peel the onion and slice into thin rings. Wash beef, drain it well, and put in an earthenware bowl with the onion, peppercorns, cloves, bay leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the meat to marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding additional vinegar and water as needed to keep the meat covered. Once the marinating is complete, remove the meat and dry it. In a pot, heat the shortening. Brown the meat on all sides and salt it to taste. Carefully add 1 cup hot water from the side of the pot and crumbled ginger snaps. Leave the pot to simmer gently with the lid on. Turn the meat from time to time, adding water if necessary. The will be about 1 1/2 hours. When the meat is ready, serve it with the gravy in which it has been cooked thickened with a bit of corn starch if necessary. This is very good with dumplings. --- per Mike Avery ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dr. Oetker's Rouladen Categories: Beef, German Yield: 4 servings 8 Beef, thin slices 1/2 c Onion; diced 1 ts Cornstarch 1 tb Lemon juice Mustard, prepared 8 tb Oil 1 ts Paprika Sour cream; (optional) 4 oz Bacon, uncooked; diced 1 c ;Water, boiling 1 c Tomato puree Creme fraiche; (optional) Cut thin slices of roasting beef to around 4 x 6 inches off a roast. It is best to cut the meat WITH the grain of the meat, so the slices will hold together. Pound the slices lightly to flatten and tenderize them. Brush lightly with prepared mustard. Then sprinkle the slices with salt and freshly ground black pepper to taste. In a small bowl mix together the diced bacon and diced onions. Spread the mixture on the meat slices. Then, starting at the narrow end, roll up the meat slices and secure them with skewers, toothpicks, or string. Heat the oil in a heavy pot. Brown the rolls well in the oil. Add about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise gently until done, about 2 to 2-1/2 hours. Add water as needed to keep level fairly constant. When the meat is cooked, remove the rolls to a hot plate and thicken the gravy with corn starch and season to taste. The sauce may be seasoned with paprika, tomato puree, lemon juice, sour cream, and/or creme fraiche. Serve this with a potato or pasta dish. --- per Mike Avery ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drop Noodles - Zlicni Rezanci Categories: Ethnic, Pasta Yield: 6 servings INGREDIENTS 2 tb Water 1 Egg 1/4 c Flour 1/2 ts Salt DIRECTIONS Beat egg well and add salt and water. Add flour and beat well to make a batter that can be dropped from a teaspoon into boiling broth. Simmer for 10 minutes. VARIATIONS Grandma will sometimes lightly fry these with butter and combine with green beans. She also uses these when making soup. Be sure to reduce the heat to a simmer when cooking or the noodles will break up. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dry Salt Cure for a 14-Lb Ham Categories: Pork/ham, Londontowne Yield: 6 servings 1 Ham (English hams weigh 1/2 oz Saltpeter (from the -roughly 14 to 20 lbs) -drugstore) 1 oz Brown sugar 2 lb Rough salt The same method may be used for bacon. A leg of pork severed from the whole side is called a ham. When the leg is left attached to the side, and severed only after the cure, it is called a gammon. You will need a salting pan. Leave the ham unskinned. Rub in the sugar and the saltpeter first, paying particular attention to the bone ends. Then rub on half the salt and put the ham to rest on slats in a slating trough (best if it has a channel for the brine to drain out). Rub in the rest of the salt at the end of a week. Leave the ham to take the salt for a total of 3 weeks (depending on the size of the ham), turning regularly. Then hang the ham to dry in a draft of warm air for a day or two. If you would like to smoke your own, you will need a barrel smoker or a smoking shed. Light the fire with kindling first, then feed it with beech, birch, or oak sawdust. Smoke over the open end of a smoker barrel. Keep the fire smoldering constantly - it is not good for the cure to allow changes in temperature. Twenty-four hours in the smoke shoudl suffice for a ham; 6 hours is enough for a side of bacon. York hams are then hung to mature for 2 to 3 months in a tgemperature and humidity controlled room. Time: 3 weeks plus. From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dublin Lawyer (Irish) Categories: Fish/sea, Irish Yield: 6 servings 1 Fresh lobster/about 2 1/2 lb 150 ml Cream 3 tb Butter 1 Salt and pepper 4 tb Irish whiskey Directions: The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot. ~- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Almond Bars Categories: Cookies, Ethnic Yield: 50 servings 1/2 c Butter 1 c Almond paste or filling 1/2 c Sugar 2 Egg yolks 1 Egg 1/2 Lemon; juice of 1 Egg yolk 3 Egg whites, stiffly beaten 1 c Cake flour, sifted 1 ts Vanilla 1 c Sugar 1/2 c Coconut, flaked Cream butter and 1/2 cup sugar until light and fluffy. Add one egg plus one egg yolk and cake flour. Beat until well blended. Spread in a 13" x 9" x 2" pan. Bake at 400 degrees for 10 minutes. Mix sugar, almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake at 325 degrees for 30 minutes. Cool and cut into bars. Source: Pink Parsley, Rockford Memorial Hospital Auxiliary (Rockford IL) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Butter Cake Categories: Ethnic, Cakes, Breads Yield: 6 servings 2/3 c Butter 1/2 ts Baking powder 1 c Sugar TOPPING: 1 ts Almond extract 1 Egg 1 Egg, beaten 1 tb Milk 1 1/2 c All purpose flour sliced almonds In bowl, cream butter and sugar. Add almond extract; blend in egg. Mix flour and baking powder; add to butter mixture. Stir dough with fork until smooth. Spread dough in greased 8 inch square cake pan. TOPPING: In bowl, beat egg and milk; brush over dough. Top with almonds. Bake in 350F oven for 30 minutes or until golden brown. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Cookies Categories: Cookies, Ethnic Yield: 48 servings 2 c All-purpose flour 1 Egg yolk 1/8 ts Salt 1 Egg white; slightly beaten 1 c Butter or margarine 1/4 c Sugar 1 c Brown sugar 1/2 ts Cinnamon; ground 1 ts Vanilla 3/4 c Almonds; sliced Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add brown sugar and vanilla; beat until fluffy. Add egg yolk; beat until well combined. Stir dry ingredients into sugar mixture, mixing well Pat batter evenly in a ungreased 15 x 10 x 1" baking pan. Brush top with beaten egg white. Combine sugar and cinnamon; sprinkle evenly over top. Sprinkle almonds over all. Bake in 350 degree oven for 15 to 18 minutes or until light brown. Cut into 1 1/2" diamonds while warm. Cool in pan. Remove from pan with spatula. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Spice Cake Categories: Cakes, Ethnic Yield: 10 servings 1 1/2 c Flour, all purpose 3/4 c Brown sugar, packed 1 tb Cinnamon 1/2 c Butter; cold 1 1/2 ts Cloves, ground 1/2 c Milk; approx. 1 ts Baking powder 10 Almonds, whole 3/4 ts Nutmeg ----------------------------------FILLING---------------------------------- 3/4 c Almonds; finely ground 1 Egg; beaten 1/2 c Sugar, granulated 1/2 ts Lemon rind; grated Elizabeth Baston, Toronto, Ontario First prize Desserts "My mother used to make this Dutch almond-filled spice cake for special occasions and always at Christmas time. When my grandmother, Oma, would visit us from Holland, she would expect it with her coffee. Once, when i went to Holland, for a visit, my aunt served me some, but it just didn't taste as good as the one at Oma's house. I was told my aunt's cake was store bought. My mother passed Oma's recipe on to me, and now i carry on the tradition." FILLING: Blend together ground almonds, sugar, 2 Tbsp egg and lemon rind. Set aside. CAKE: In a bowl, sift together flour, cinnamon, ground cloves, baking powder and nutmeg.; stir in brown sugar. Using a pastry blender or two knives, cut in butter until mixture ressembles coarse crumbs. mix in milk just until ball forms, adding up to 1 Tbsp more if necessary. On a lightly floured surface, knead two or three times or just until dough holds together. Divide dough in half. Press half into bottom of 8 inch springform pan. With wt fingers, spread filling over dough to within 1/4 inch of sides. Between waxed paper, roll out remaining dough to 8 inch circle. remove top sheet of paper; invert onto almond paste and peel away paper. brush with remaining egg. Press whole almonds around edges. Bake in 350F oven for 35 to 40 minutes or until deep golden brown and almonds are toasted. Let cool in pan on rack for 10 minutes. remove sides of pan,;let cool completely. transfer to serving platter. SERVES: 10 SOURCE: Heritage Recipe Contest, Canadian Living Magazine to celebrate Canada's 125 the birthday posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duxelles Categories: Sauces, Italian Yield: 1 servings 1/2 lb Mushrooms 1/2 ts Thyme 1 md Onion; cut in eighths Salt and pepper; to taste 1 tb Butter Duxelles are a basic ingredient that are used in many other recipes, such as stuffing for roast chickens, filling for ravioli or a base for sauces. PLACE MUSHROOMS AND ONION in a food processor and puree. Melt the butter on a skillet and add the puree, thyme, salt and pepper. Cook, stirring occasionally, until the mixture is completely dried out. Let cool before stuffing the caps. Makes 1/2 Cup MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eccles Cakes Categories: Londontowne, Desserts Yield: 16 servings 1 Recipe of Rough Puff Pastry 1 Level Tablespoon soft brown -- preceding recipe -sugar Milk and castor sugar 4 oz Currants -(superfine) to glaze 2 oz Cut mixed peel Filling: 1/2 Level teaspoon mixed spice 1 oz Margarine Preheat oven to 425 degrees - shelf on second runner from top. 1) Make Rough Puff Pastry as in previous recipe 2) To make the filling, melt the margarine in a saucepan, stir in the other filling ingredients and leave to cool. 3) Roll out the pastry fairly thinly on a floured board. Cut into rounds with a well floured 3.1/2 inch cutter. 4) Place a heaped teaspoon of filling in the centre of each round. 5) Damp the edges with water, then gather the outside edge together over the filling and press together at the top to seal. 6) Turn the cakes over so that the sealed ends are underneath. Roll each gently into round flat shapes. 7) Place on a baking sheet. Leave to rest in a cold place for 15 minutes. 8) Make three slits across the top of each. Brush with milk and sprinkle thickly with castor sugar. 9) Bake in the preheated oven for 20 to 25 minutes. Cool on a wire tray Makes 16 Eccles cakes Shared by Sylvia Mease (Cookie Lady) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant and Green Pepper Kugel Categories: Jewish, Vegetables Yield: 8 servings 1 Eggplant,large 2 tb Basil,fresh,chopped 1/2 ts Salt 2 Eggs,slightly beaten 3 tb Olive oil 1 Matzoh cracker,crumbled 1 Onion,chopped 1/2 ts Salt 1 Green pepper,sweet,chopped 1/2 ts Pepper 2 tb Pine nuts 1 tb Margarine 1. Peel eggplant; dice into 2" cubes. Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender. Drain. Mash in large bowl. 2. Meanwhile, heat oil in medium-size skillet over medium heat. Add onion, pepper and pine nuts; cook until tender, about 8 minutes. Add to eggplant in bowl. Stir in basil, eggs, matzoh, salt and pepper. Scrape into greased small casserole. Dot with margarine. 3. Bake in preheated moderate (350'F) oven for 35 minutes to heat through. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Italiano Categories: Italian, Vegetables Yield: 4 servings 2 lg Garlic cloves, minced 1/2 ts Marjoram, dried 1 lg Onion, coarsely chopped 1/2 ts Thyme, dried 1 lg Celery stalk, chopped 1 ts Oregano, dried 1 lg Green pepper, chopped 1 cn Tomatoes, diced (28 oz.) 2 tb Olive oil (or more) 2 c Mozzarella cheese, grated 1 c Fresh mushrooms, sliced Salt & pepper to taste 1 md Eggplant, sliced 1/4" *Eggplant should be young, firm, a deep purple and without surface blemishes or scars.* Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add eggplant slices to skillet, stirring well for an additional 5 minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in an oiled shallow casserole (Corning is ideal). Sprinkle cheese over eggplant and place, covered, in a pre-heated oven (350F.) for 20 minutes. Remove cover and bake an additional 10 minutes, until bubbly and golden. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Parmigiana Categories: Vegetables, Italian, Vegetarian Yield: 6 servings 2 sm Eggplants; unpeeled 20 oz Tomatoes, canned -cut into 1/4-in rounds 1/3 c Tomato paste 2 Eggs; lightly beaten 2 tb Minced basil 1 1/2 c Bread crumbs 1 ts Salt 1/2 ts Salt 1/8 ts Pepper 1/8 ts Pepper 1 c Grated Parmesan cheese 1 Garlic cloves 1/2 lb Mozzarella cheese - peeled and halved - thinly sliced 3/4 c Olive oil DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Parmesian Categories: Vegetables, Italian Yield: 2 servings 1 lg Eggplant ;sliced short side Oil ;enough for frying 1 pk Shredded Mozzerella Cheese -slices Parmesian Cheese ;(optional) Flavored Bread Crumbs ; 1 Jar Tomato Sauce (Ragu -enough to cover all egg- -Today's Recipe Mushroom I -plant slices -use) You are going to cut, bread and fry the eggplant first. Peel the dark skin off the eggplant. Slice into medium slices slices (about 1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate or into a dish for coating the eggplant patties. . Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished till you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying till both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. Pre heat the oven to 350~. After all the frying is done. Coat a pan with some oil (about a 9in square by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce on the bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available. Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking. Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Parmesan (Pines of Rome) Categories: Italian, Vegetables Yield: 8 servings 2 lb Eggplants, unpeeled, sliced 4 Cloves garlic, minced -1/2-inch thick 2 tb Olive oil 4 Eggs, beaten 28 oz Whole tomatoes (1 can) 3/4 To 1 cup flour 2 tb Chopped fresh parsley Soybean oil for frying Salt and freshly ground 1 lb Mozzarella cheese, thinly -black pepper -sliced 1 Bay leaf FOR THE SAUCE FOR THE EGGPLANT Grated Parmesan cheese (Optional) Dip the eggplant slices in the egg, then in the flour. Pour enough soybean oil into a large frying pan to come an inch up the side. Fry the eggplant slices for about 3 minutes on each side. Drain. In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese. Repeat layering two more times so that there are three layers of eggplant and three of mozzarella. Bake for about 5 minutes in a 500-degree oven. To make the sauce, saute the garlic in the olive oil. When it starts to turn golden, add the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 minutes. Remove from the heat and allow to stand for 5 minutes. Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if desired. Makes 8 servings. Nutrients per Serving: 388 Calories, 17 g Protein, 23 g Carbohydrate, 26 g Fat, 10 g Saturated Fat, 182 mg Cholesterol, 425 mg Sodium. [THE WASHINGTON POST; January 16, 1991] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Parmesan Categories: Vegetables, Vegetarian, Italian Yield: 6 servings 1 lg Eggplant,peeled,sliced 1/4 3 c Tomato sauce,meatless or - to 1/2 inch - not * 2/3 c Flour 1 lb Mozzarella,fresh if you 2 Eggs,beaten - can get it 2/3 c Fine bread crumbs 1/2 c Parmesan,grated Olive oil for frying * 4 cups of sauce (your favorite) with or without meat Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs. Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork. Drain on paper towels. In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom. Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan. Continue repeating process until eggplant and mozzarella are used up (you'll probably get two layers of eggplant), ending with a final layer of sliced mozzarella on top. Bake in 350 F oven for 40 minutes, making sure that cheese on top is melted and browned nicely. You can use the broiler for browning during the last few minutes, but don't over do it. From The Bad for You Cookbook by Chris Maynard & Bill Scheller;ISBN 0-679-73545-3 Posted by Ron Duncan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Parmesan (Lo Cal) Categories: Low-cal, Vegetables, Cheese/eggs, Italian Yield: 4 servings 1 Beaten Egg 15 oz Can Tomato sauce 1/4 c Skim Milk 1/2 ts Dried Oregano, crushed 1/8 ts Pepper 3/4 c Shredded Mozzarella Cheese * 1 c Crushed Saltine Crackers 28 1 Clove Garlic, minced 2 tb Dried Parsley Flakes 1/4 c Grated Parmesan Cheese 1 Med Eggplant, sliced 1/4" Servings: 4 * shredded part-skim, 3 ounces In a small bowl, combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12x7x2" baking dish with Pam. Arrange eggplant in dish. In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant. Bake, covered, in a 350 deg F. oven for 40 minutes or till eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more. Per serving: 249 calories, 15 g protein, 28 g carbohydrates, 9 g fat, 85 mg cholesterol, 1095 mg sodium, 709 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Stuffed L'italienne Categories: Vegetables, Italian Yield: 1 servings 1/2 c Olive oil 6 Anchovy filets 1 Tomatoes, peeled, seeded -finely chopped -and chopped 2 tb Capers; minced 1 1/2 c Bread crumbs, home made Parsley and basil (optional) -or preprepared 1/2 c Olives, finely minced 1 Tuna fish, canned;-optional 5 Eggplants, very small or l lg -Eggplant 1. Preheat oven to 375 degrees. 2. Cut the eggplants in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin. Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) salt for 30 minutes. Do the same with the eggplant shells and put them on a paper towel to drain. 3. Heat 4 tablespoons of olive oil in a large skillet. Add the well drained eggplant pulp and cook until lightly browned. 4. Add the tomatoes and cook the mixture over high heat until the liquid is evaporated. 5. Add the other ingredients (Note:I do not use the tuna fish or the olives if I'm making this as a side dish;but they would be necessary if this is to be a main dish entree.) Cook the mixture for 2 more minutes. Season with care as the anchovies and capers are quite strongly flavored. 6. Fill the eggplant halves with the mixture. there will probably be leftover ingredients to be placed in a baking dish. Drizzle the leftover olive oil on top and bake for 1 hour. From Perla Meyers"The Seasonal Kitchen;a return to Fresh foods" posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant-Filled Ravioli with Tomato Cream Sauce Categories: Pasta, Italian, Vegetarian, Sauces Yield: 6 servings Filling: 1/2 ts Salt 1 md Eggplant 3 tb Water; (about) Salt Sauce: 2 tb Olive oil 1/2 c Madeira 1 sm Onion; chopped 1/4 c White wine; dry 2 c Garlic; minced 3 tb Shallots; minced 2 tb White wine; dry 2 c Whipping cream 2 tb Parsley; fresh, minced 1/4 ts Lemon peel; grated 1 tb Basil; fresh, minced or 1 t 1 c Tomatoes; Italian plum, peel -sp. dried, crumbled -ed, seeded and chopped Freshly ground pepper Or drained chopped canned it Pasta: -alian plum tomatoes 3 c Flour; all-purpose Minced fresh basil 3 Eggs FOR FILLING: Peel eggplant and slice 1/2-inch thick. Salt generously on both sides. Drain on paper towels 45 minutes. Pat dry with paper towels. Cut eggplant into 1/2-inch cubes. Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until soft, about 5 minutes. Add eggplant and saute until beginning to turn golden brown, about 15 minutes. Stir in wine, parsley and basil, scraping up browned bits. Cover and cook until eggplant is tender, about 3 minutes. Season with salt and pepper. Transfer to processor or blender and puree until smooth. Cool completely. FOR PASTA: Combine flour, eggs and salt in processor and mix well. With machine running, add just enough water through feed tube to form ball. Remove from processor. Cover dough and let rest for 30 minutes. (Pasta dough can also be made by hand.) Cut dough into 4 pieces. Flatten 1 piece (keep remainder covered), then fold in thirds. Turn pasta machine to widest setting and run dough through several times until smooth and velvety, folding before each run and dusting with flour if sticky. Adjust machine to next narrower setting. Run dough through machine without folding. Repeat, narrowing rollers after each run, until pasta is 1/16 to 1/8-inch thick, dusting with flour as necessary. Line baking sheets with towels. Set sheet of dough on work surface. Place about 1-1/2 teaspoons filling at 2-inch intervals along sheet. Roll second piece of dough. Set atop first sheet. Press down around filling to force out air and seal dough. Cut into 2-inch squares. Arrange on prepared sheets. Repeat with remaining dough and filling. Cover with towel. FOR SAUCE: Combine Madeira, wine and shallots in heavy small saucepan. Boil until reduced to 1/4 cup, about 4 minutes. Add cream and peel and boil 5 minutes, stirring occasionally. Stir in tomatoes. Season with salt and pepper. Cook ravioli in large pot of boiling water until just tender but still firm to bite, about 4 minutes for fresh. Remove with slotted spoon; drain. Divide among plates. Spoon sauce over. Garnish with basil. Serve immediately. Serves 6. DO AHEAD HINTS: * Ravioli can be prepared one day ahead and refrigerated or one month ahead, wrapped tightly and frozen. Do not thaw before cooking. * Sauce can be prepared one day ahead; refrigerate. EVEN EASIER: * Purchase sheets of fresh pasta for the ravioli or buy prepared ravioli to serve with the tomato cream sauce here. Recipe from Bon Appetit, September, 1987. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egyptian Lentils Categories: Beans, Ethnic, Vegetarian Yield: 6 servings 1 c Lentils 1 c Elbow macaroni 2 Fresh chili peppers 2 tb Vinegar 1 1/2 c Regular rice 3 tb Oil 1 1/2 c Tomato sauce 1 lg Onion Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside. Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.. In a small skillet add 1 tbl of oil and saute finely chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and simmer for 5 minutes. In another skillet heat 2 tbls oil, add onions and saute until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve immediately. Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eiergerstensuppe (Egg-Dough Drop Soup) Categories: Soups/stews, Pasta, German Yield: 4 servings 100 g Plain breadcrumbs (approx. 3 A bit of salt -1/2 oz) 1 tb (level) ground nutmeg 2 Eggs Meat broth 50 g Butter (3 1/2 Tbsp) Melt the butter in a soup pot, then add the breadcrumbs, eggs, salt, and nutmeg. Stir well. Slowly add the required amount of warm (but not hot) broth, and keep stirring until the mixture comes to a boil. Adjust seasoning and serve immediately. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eierschwaemme (Mushrooms with Scrambled Eggs) Categories: Cheese/eggs, German Yield: 4 servings 4 Eggs 1/2 Onion, very finely diced Salt to taste 50 g Butter (not quite 1/4 cup) Pepper to taste Salt to taste 100 g Butter (1/3 cup plus 2 Tbsp) Pepper to taste Mushrooms: 1 sm Bunch parsley, finely 500 g King boletes or chanterelles -chopped -(a generous lb) Scrambled Eggs: Clean the mushrooms. On large king boletes, remove the spongy greenish pores. Cut large mushrooms into slices. Melt 50 grams butter in a saucepan, and fry the onion until transparent. Add the mushrooms, and briefly saute. Add the chopped parsley. Meanwhile fix the scrambled eggs. When done, add the sauted mushrooms, stir and serve. Serve with salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eing'saets Mus (Saebrei) Categories: German Yield: 4 servings 500 g Flour (a generous lb) -baking 1/2 l Water (a pint) 2 tb Clarified butter for topping Salt to taste 1 Onion, chopped 3 tb To 4 tb clarified butter for From the Allgaeu area. From grandmother's more thrifty times; rarely encountered today. In a skillet, melt the clarified butter, then add the flour. Gradually add enough water to obtain a viscous batter. Cook the batter in the skillet until the top is done. The bottom will form a crust, the so-called 'Schuepet'. In a separate skillet, brown the onion in the remaining clarified butter. Pour the onion and fat over the 'Saebrei'. This used to be served with a glass of milk. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eingemachtes Kalbsfleisch (Veal in Gravy) Categories: Veal, Toppings, German Yield: 4 servings 500 g Veal (haunch is best) (a 2 Cloves -generous lb) A bit of flour 1 Onion 100 g Butter (7 Tbsp) 1 Bay leaf 1 tb Vinegar 1 Lemon Salt to taste 1 Yellow turnip [substitute: Sugar to taste -carrot] Pepper to taste 1/2 Leek 1 Egg yolk OR a bit of saffron A bit of celeriac (optional) Cut the meat into large cubes, and put into a pot with along with 1 1/2 quarts water, the onion, bay leaf, as well as the other vegetables. Simmer, covered, until done. Remove the meat. Strain the broth and set aside. In a saucepan, melt the butter, add the flour and make a [light] roux. Add a bit of the broth [and stir until smooth]. In order to thicken the gravy, briefly bring it to a boil, and then stir in the egg yolk or saffron. Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon juice. Let the meat steep in the gravy a few minutes. Serve with 'Kartoffellaible' or pasta. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Engadiner Gerstensuppe / Engadine Barley Soup Categories: Soups/stews, Swedish Yield: 4 servings 8 oz Ham or smoked tongue 8 oz Diced potatoes 8 oz Stewing beef 1 Small cabbage 5 1/2 oz Barley 3 tb Cream 2 oz Haricot beans 1 oz Flour Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired). After a further hour's cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve. From TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by Diane Duane ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Engadiner Nusstorte (Engadine Nut-Cake) Categories: Swedish, Cakes Yield: 6 servings -----------------------------------PASTRY----------------------------------- 180 g Butter (6.5 oz) 1 x Egg 150 g Granulated sugar (5.5 oz) 1 ds Salt 300 g Sifted flour (10.75 oz) ----------------------------------FILLING---------------------------------- 200 g Granulated sugar (7 oz) 2 1/2 dl Whipping cream (1/2 pint) 225 g Walnuts, coarsley chopped 2 tb Honey - (8 oz) -----------------------------------BAKING----------------------------------- Butter, flour 1 x Egg yolk Pastry Place the flour in a mixing bowl, cut the butter into small pieces, rub the flour and butter rapidly between the tips of your fingers. Add egg and egg yolk, salt and sugar, blend quickly into a smooth dough. Cool in the refrigerator for 1 - 2 hours. Filling In a small saucepan caramelize the sugar until a light brown. Stir in all the nuts, mix well, add cream and honey, bring to the boil. Preheat the oben to 180 oC (356 oF). Roll out 2/3 the dough to a thickness of 3 mm (1/8 in). Butter a false-bottomed cake pan (21 cm, 8 1/4 in) in diameter, dust with flour and line with the dough leaving a 3.5 cm ( 1 3/8 in) edge. Prick the dough with a fork and pour the nut-mixture into the pan. Spread out evenly. Roll out the remaining dough, cut into a circle the size of the baking pan and cover the nut-mixture. Press edges together and baste the top with egg yolk. Bake for 50-55 minutes. Take the cake out of the pan when it is lukewarm and leave it on a cake rack to cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Pub Mustard Categories: Spreads, Toppings, Londontowne Yield: 2 servings 2 c Dry mustard 1/2 ts Turmeric 1 c Firmly packed brown sugar 12 oz Flat beer or ale 2 ts Salt Directions: Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With machine running, add 10 to 12 oz beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl. Transfer to jar with tight-fitting lid. Store in cool, dark place. An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes. Makes about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Steak & Kidney Pie (British Isles) Categories: Beef, Londontowne Yield: 6 servings 2 Beef Kidneys* 2 Sprigs parsley 3/4 lb Round Steak 1 Celery leaf top 1 Flour 1/2 c Mushrooms 1 Salt and Pepper 1/2 c Diced carrots 1 tb Oil 2 tb Flour (heaping) 1 c Chopped onion 1/2 c Cold water 1 Hot water 1 Pastry for 1 crust 1 Bay leaf English Steak & Kidney Pie (British Isles) *4 Veal kidneys may be used for a milder flavor Remove the skin and coarse parts from the kidneys. Wash in salted water. Cut into 1" squares. Pound flour into round steak and cut into pieces. Combine flour, salt and pepper. Dredge kidney in seasoned flour. Heat oil in heavy skillet and brown beef cubes on all sides, add onion and kidneys and cook slowly until brown. Cover meats with hot water, add bay leaf, parsley and celery tops. Cover tightly and simmer for 1 hour. Remove meat to deep baking dish. Add mushrooms, carrots. Mix 2 T flour with 1/2 cup water and add to pan liquor to thicken it. Pour over meat and vegetables and top with pastry crust. Bake in 350 degree F oven for about 1 hour. Posted by: Grandma Sheila (Exner) July, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Tea Cake Categories: Londontowne, Cakes Yield: 6 servings 1 c Butter, softened 1/4 ts Salt 1 c Sugar 1 ts Vanilla 2 Eggs 1 tb Cherry juice 2 Scant c flour 12 Maraschino cherries 1/2 ts Baking powder 1/2 c White raisins or currants (served at English High Tea) Preheat oven to 250 degrees. Grease and flour a small tube pan. Cream butter and sugar. Add eggs, beating thoroughly. Sift flour, baking powder and salt together. Gradually add to butter mixture. Add vanilla and cherry juice. Fold in cherries and raisins. Bake 1 1/4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Wigs Categories: Breads, Londontowne Yield: 24 servings 2 tb Yeast 1 1/2 ts Nutmeg 1/2 c Lukewarm water 1/8 ts Cloves 1/2 c Sugar 1/8 ts Mace 1/2 c Margarine, melted 6 c Flour 1 3/4 c Warm milk Beaten egg for tops of buns 1 Egg, beaten Caraway seeds 2 ts Salt Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: 20 Cholesterol per serving: Marks: *DIRECTIONS* Dissolve yeast in lukewarm water. Mix sugar, margarine, milk, beaten egg, salt, nutmeg, cloves, and mace. Add 3 cups of the flour and beat until smooth. Gradually add enough flour to make soft dough (note that 6 to 7 cups of flour can be used). Turn out onto floured surface and knead till smooth and elastic. Place in greased bowl, cover and let rise till dough doubles in bulk. Punch down. Divide dough in half. Form 12 round buns and place on greased baking sheet. Repeat with other half of dough. Cut a deep cross on each bun with sharp knife. Brush with beaten egg. Sprinkle with caraway seeds. Cover and let rise till doubled. Bake at 375 degrees for 20 minutes. Note: Serve these caraway-topped buns with hot spiced cider on Christmas Eve, or with raspberry jam as a Christmas-morning breakfast treat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Escargots Bourguignonne Categories: Appetizers, French Yield: 8 servings 3/4 lb Sweet butter 1/4 ts Salt 2 tb Shallots 1 ds Pepper Clove garlic 1 pn Nutmeg 2 tb Chopped parsley 4 Dozen Snails For the butter... Cream in a bowl the butter and add all the rest of the ingredients, except the snails. Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions... Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter. Place the shells in small dishes,with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish. Bake for 8 minutes. Serve with warmed French Bread to mop-up the extra sauce... From: A Treasury of Great Recipes, by Mary and Vincent Price ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Escudella De Pages (Country Stew) Categories: Soups/stews, Spanish, Pork/ham, Veal Yield: 6 servings 2 1/2 qt Water -pieces 4 Veal bones 1/2 lb Veal, bite-sized pieces 1 Ham bone 1/2 lb Potatoes Salt 1 md Leek 1 Generous pinch of saffron 5 oz Carrots -threads 4 oz Green cabbage 3 tb Olive oil 4 oz Dried Great Northern, cooked 4 oz Salt pork 4 oz Rice 4 oz Peeled, chopped onions 3 oz Pasta, medium or large 1/2 Stewing chicken, bite-sized (NOTE: Oz measurements are by weight.) Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil in a large skillet, add the diced salt pork and chopped onions. When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal. Chop the cabbage finely and add to the skillet. Give it all a good stir. Remove the bones from the broth and discard. Empty the contents of the skillet into the broth, then add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot. Pages, in Catalan, means peasant, rural, or rustic. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Esterhazy Rostbraten (Beef Sirloin a la Esterhazy) Categories: Beef, German Yield: 6 servings 10 White peppercorns -sauteing 1 Bay leaf 7 oz Slices of sirloin 1 md Carrot, peeled and julienned 1 md White onion, peeled and -into thin strips -finely chopped 1 Yellow turnip, peeled and 1/3 c Cognac -julienned (about 2 cups) 1/2 c Heavy cream 1 md Celery root (celeriac), 1 c Brown beef stock -julienned Juice of 1 lemon 1 c Clarified butter for 1 tb Butter salt and freshly ground white pepper to taste sour cream (optional for garnishing) 1. Bring 4 cups of water to a boil. Add the peppercorns and bay leaf. Briefly and separately blanch the carrot, turnip, and celery root. Refresh the vegetables in ice water and set aside. Reserve the vegetable stock resulting from the blanching and reduce to 1/3 cup. Remove the bay leaf and peppercorns. 2. Heat 2/3 cup clarified butter in a skillet and saute the sirloin over medium-high heat until brown outside and medium-rare inside. Keep warm on a covered plate. 3. Degrease the pan. Heat 1/3 cup clarified butter and saute the onion over medium heat until golden. Add the cognac and reduce 3 to 5 minutes. Add the vegetable stock and again reduce 4 to 5 minutes over medium-high heat. Add the cream, lower the heat to medium, and reduce by half. 4. Add the beef stock and once more reduce by half. Add the lemon juice and any meat juices from the covered plate. Drain the vegetables and stir them into the sauce. Swirl in the butter and season with salt and pepper to taste. 5. Place the meat on plates, topped with the sauce. The sirloin may be garnished with a swirled piping of sour cream, pressed through a pastry bag. Serves 6. From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Extra Cheese Lasagne Categories: Italian, Vegetarian, Cheese/eggs Yield: 6 servings 2 Egg pasta recipe(above) 4 c Seasoned Italian tomato 1 lb Ricotta cheese Sauce 2 cl Garlic, minced 2 c Grated provolone cheese 10 oz Frozen chopped spinach, 2 c Grated mozzarella Thawed and drained 1 c Freshly grated Parmesan 1 Egg Cheese 1 ts Salt Prepare the pasta dough according to recipe directions.Cut into strips about 13" long and 3" wide.You will need to gather all the trimmed scraps and reroll the dough to make enough noodles.This recipe should work out exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg and salt.Mix well by hand or in food processor. To assemble the lasagne,pour a little bit of sauce in the bottom of a 9 x 13" baking dish.Cover with a layer of noodles,then layer of sauce.Sprinkle a layer of provolone,a layer of mozzarella,then a layer of Parmesan.Cover with a layer of noodles,then sauce,then the ricotta cheese mixture.Top with a layer of noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce and grated cheese. Cover the lasagne lightly(if you are using aluminum foil,make a tent with the foil so it doesn't touch the top of the lasagne). Bake for 1 hour @ 350 degrees.Remove the cover and bake for an additional 30 minutes.Allow the lasagne to set 10 minutes before serving.This lasagne will be quite firm and can be served in tidy- looking squares.Serves 6 generously. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Falafel (Basic Recipe) Categories: Diabetic, Mideast, Beans, Vegetarian Yield: 5 servings 2 c Garbanzo Beans, cooked, 2 tb Parsley, freshly chopped -drained and rinsed 1/2 ts Salt 1/3 c Water 1/4 ts Black Pepper, freshly ground 1 sl Wheat Bread, crustless firm, 1/4 ts Cumin -torn into pieces 1/2 ts Turmeric 1 tb Unbleached All-Purpose Flour 1/4 ts Basil 1/2 ts Baking Soda 1/4 ts Marjoram 3 Garlic Cloves, finely 1 tb Tahini (Sesame Seed Paste) -chopped --or- Olive Oil 1 Egg White Cayenne Pepper, to taste Flour, for coating the falafel Puree the garbanzos in a food processor or in a blender. Add the remaining ingredients, except the flour and mix well. The mixture will be soft. Form the mixture into 1-inch balls or patties and coat with flour. Bake in a preheated 350 F oven for 15 to 20 minutes. To make a falafel sandwich, cut a piece of pita bread in half and put 2 to 3 falafel balls or patties into the open halves. Add lettuce, alfalfa sprouts, sliced tomatoes, green onions and low-fat Yogurt Dressing or Tahini Dressing. Yield: 5 servings, 20 balls One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg Potassium: 237 mg Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Falafel (Tahini Dressing) Categories: Dressings, Mideast, Diabetic Yield: 2 servings 1/4 c Tahini (Sesame Seed Paste) -squeezed 1/2 c Water, or more 1 Garlic Clove, crushed 1 tb Lemon Juice, freshly Keywords: Vegetarian, Vegan Mix all ingredients. The mixture should be the consistency of a creamy salad dressing. Add more water, if necessary. Use as a sauce for a falafel sandwich. Yield: 12 servings, 3/4 cup One Serving = 1 tablespoon Calories: 31 Protein: 1 g Fat: 3 g Carbohydrate: 1 g Fiber: 0.4 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 30 mg Exchange: 1 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Farmer Egg Categories: Cheese/eggs, Ethnic, Pork/ham Yield: 2 servings 3 1/2 oz Bacon 5 tb Milk 1 Potato; in small pieces Salt 1 Union Green pea's or other vege's 5 Eggs Bake the bacon, put slices of union and potato in. Eventually you can put some green pea's in it, or other vegatables. Bake it brown. Mix the eggs with the milk and pour it above the bacon, union and potato. Let it bake until the whole thing is light-brown. Serve it with some garden vegetables. Serve it with bread if it's a fast-food meal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Farmer's Fresh Tomato Soup Categories: Italian, Soups/stews Yield: 6 servings 1/4 c + 2 tb extra-virgin olive 3 Pieces day-old Italian -oil -bread, crusts removed 2 md Onions, coarsely chopped 4 c Hot meat broth 3 Cloves garlic, minced 1/2 c Fresh basil leaves, torn in 2 Ribs celery, coarsely -strips -chopped 2 tb Chopped fresh parsley 3 lb Plum tomatoes, washed, 2 tb Chopped fresh marjoram -stemmed, coarsely chopped 6 sm Fresh marjoram sprigs for Salt -garnish 1 pn Sugar (Optional) Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes). Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes. If necessary, add a pinch of sugar to balance the acidity of the tomatoes. Put the bread in a small bowl and add 1 cup of hot broth to soften. Mash the bread well with a wooden spoon. Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread. Simmer for about 30 minutes. Add the herbs during the last 5 minutes of cooking. Pass the soup through the fine blade of a food mill or puree in a food processor and strain. Put the soup back in the soup pot and correct the seasoning. Simmer for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving. Garnish with sprigs of fresh marjoram. Serves 6 to 8. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Farmers Cabbage with Smoked Sausage (Boerenkool Met Worst) Categories: Pork/ham, German, Sausages Yield: 6 servings 6 Good sized potatoes 1 lb Smoked sausage 1 bn Of kale (to fill a 2 qt. 3 tb Butter or margarine -pot) Salt and pepper Peel, cook, and mash potatoes. At the same time, chop kale finely, cook untill tender. Dice and cook sausage. Put kale into a blender with enough of the cooking water to make a thick slurry. When done, add to the mashed potatoes. Add cooked sausage. Add butter. Salt and pepper to taste. Mix well and serve piping hot. For a more festive apprearance, put into a cassarole dish, garnish with slices of Oude Gouda (Old Gouda) or a medium cheddar and sprinkle with paprika. Place in medium oven until cheese melts and begins to brown. Then serve or take to your pitch-in. Don't sell the kohl crops short. Try collards and savoy. They are still doing quite well in the garden despite 15 F. temperatures lately. Savoy is a joy to eat at Yule. The frost seems to sweeten and intensify the flavor. Our annual homemade sauerkraut is making its presence known by the merry burbling of the water-seal crocks in the utility room. This is the best time of the year to make kraut. It is cool and the fermentation takes a longer time, leaving the salted sour cabbage as crisp as the bright windy day in October it was put up. We are lucky to have antique apple trees. Three bushels of mixed russets are slumbering in the garage and will last until spring. Fie on the Granny Smiths and Red Delicious! A Golden Russet or Ashmeads Kernel, peeled and sliced, served with a wedge of sharp cheddar at your side on a winter evening while reading a good book is one of lifes great luxuries. Rereading this post makes me hungry. No I'm not going to crack open a fruit cake! They are not ready for another month. Besides, my nocturnal rustlings are not always appreciated around here, except for the ever present cats who always look for a handout. The coffee is ready though and I think I remember where Frances stashed some homemade cookies. 'Scuse me! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Feijoada Categories: Beans, Beef, Portuguese, Linguica, Sausages Yield: 6 servings 3 c Dried black beans 1/2 lb Chuck beef Water 1/2 lb Salt pork 1 lb Carne seca (sun-cured salted Salt & freshly ground black -beef) -pepper 2 lb Raw smoked tongue 2 lg Cloves garlic, chopped 1/2 lb Linguica defumada 2 ts Shortening -(Portuguese sausage) Wash the beans well & soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans. Add 6 cups water & cook, covered, adding water as needed, until the beans are tender, or about 2 1/2 hours. As soon as the beans are cooking, begin adding the other ingredients. Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue & cut it into large cubes. Cover with water & bring to a boil. Simmer 2 minutes, drain, & add to beans. Prick the sausages with a fork, cover with water, boil a few minutes, drain, & add to the beans. Cut the chuck in half & add to the beans. Cut the salt pork into 1/2" slices & add to the beans. Season the stew with salt & pepper. When the beans are tender, brown the garlic lightly in the shortening. Add about 1 cup of the beans, mash, & return to the large pot of beans. Adjust the seasonings. Remove the pieces of meat to a hot platter & turn the beans into a chafing dish or bowl. Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, & hot rice. Cook the rice according to package directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2 cups uncooked, long-grain rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Feines Buttergebaeck (Fancy Butter Cookies) Categories: Cookies, German Yield: 6 servings 3/4 Lb* butter (probably 1 2/3 -cups less 1 Tbsp) -cups) Grated peel of 1 lemon 190 g Sugar (1 cup less 3 Tbsp) Salt 1 Egg (or 2) Glaze: 1 Lb* flour (probably 4 1/2 1 Egg Dough: Sift flour onto pastry board, add all other ingredients and knead well. Chill dough in a cool place. Roll out to approx. 3/4 inch thick (or slightly thicker), and cut out [with a cookie cutter]. Paint with glaze. ((*Note: The German original used the '#' for pound. Some of the recipes from this source were in German, some in a mixture of German and English. Since this particular recipe was all in German, I assume it refers to German pounds. A german pound - 500 grams - is slightly larger than the American pound - 454 grams. K.B.)) Source: Handwritten German recipe obtained by Pat Stockett Translation/Conversion: Karin Brewer Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fesenjam (Pomegranate-Walnut Chicken) Categories: Ethnic, Poultry Yield: 1 servings 4 Chicken breasts;boneless -pepper to taste -up to 6 -salt to taste, opt 1 Onion;medium 1 c Chicken stock -finely diced 1/4 c Pomegranate molasses* 1 ds Oil 1/3 c Walnuts;finely ground 1 Lemon juice -up to 3/4 cup -2 T. or so) Saute the onion in the oil till transparent, then brown the chicken breasts. Add lemon juice, pepper, (salt) and chicken stock. Simmer 15 minutes. Add pomegranate molasses and walnuts. Simmer another 45 minutes. Serve with or over rice. *Pomegranate molasses is available at any Middle Eastern food store. If you have difficulty finding it, you can substitute pomegranate juice or grenadine syrup. There is one Persian recipe I can remember off the top of my head. I modified this recipe to reduce the fat content and use boneless chicken breast instead of a whole duck or cut up chicken. From: SHARON BOUCHARD ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine with Shellfish, Tomatoes and Olives Categories: Pasta, Italian, Vegetables Yield: 1 servings 6 tb Olive oil - peeled, deveined 2 lb Ripe romatoes, peeled, 1/2 lb Sea scallops, halved - seeded, chopped - horizontally 3 tb Drained capers 2 tb Chopped pitted Kalamata 2 tb Chopped anchovies - Olives ** 1 tb Chopped garlic 3/4 lb Fettuccine 3/4 lb Medium uncooked shrimp, Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp and sea scallops and saute' just until cooked through, about 2 minutes. Mix in Kalamata olives. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking. Drain. Transfer pasta to bowl. Toss with remaining 2 tablespoons olive oil. Add pasta to seafood mixture and toss to heat through. Season to taste with salt and pepper. Divide among plates and serve. * Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. * SOURCE: Stanhope Hotel Restaurant, New York. Bon Appetit, June 1992 Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine with Roasted Garlic and Chili Categories: Pasta, Italian, Garlic, Hot, Chili Yield: 6 servings 6 Whole heads garlic Salt 1 1/4 lb Fettuccine 1 pn Of ground dried chili 6 tb Extra-virgin olive oil Fettuccine con Crema di Aglio e Peperoncino From the Williams-Sonoma Kitchen Library Pasta Cookbook by Lorenza de Medici "Whole roasted garlic heads have such a wonderful fragrance and flavor that you might want to bake a few extra, for guests to squeeze onto crusty chunks of bread. You can also make a similar onion sauce: roast 3 small brown-skinned onions, using the same method as for the garlic heads, peel them and puree with the oil in a food processor. Both versions of the California cuisine-inspired sauce are also excellent at room temperature." Preheat an oven to 350 degrees. Wrap each head of garlic separately in aluminum foil. Place the parcels on a rack in the center of the oven and bake for 45 minutes. Remove the garlic heads from the oven and set aside to cool slightly so that they can be handled. In a large pot bring 6 qt salted water to a boil. Add the fettuccine to the boiling water and cook until al dente. Meanwhile, unwrap the garlic heads, separate the cloves and squeeze the garlic cloves from their papery sheaths into a hot serving bowl. Add the olive oil and season to taste with salt. Sprinkle with the chili and blend together well with a fork. Drain the pasta and transfer it to the serving bowl. Toss the pasta with the sauce. Serve immediately. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine Alla Romana Categories: Italian, Pasta Yield: 4 servings 1/2 lb Butter, softened Cheese 1 Egg yolk 1 tb Salt 1/4 c Heavy cream 1 lb Fresh fettuccine 1/2 c Freshly grated parmesan Salt and pepper Beat butter until light & fluffy. Slowly add the egg yolk & cream, beating constantly. Add grated cheese, a few tablespoons at a time, beating after each addition. In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Fettuccine. Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, or until tender. The pasta should be al dente. Drain the fettuccine into a colander and place in a large heated serving bowl. Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper. Enjoy! - Jeff Duke ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine with Tomato, Basil and Yogurt Sauce Categories: Mideast, Vegetables, Pasta, Vegetarian, Sauces Yield: 4 servings 1/4 c Basil Leaves, freshly -(2 large) -chopped fine 2 c Low-Fat Plain Yogurt 1 tb Parsley, minced Salt 1/2 c Scallions, thinly chopped White Pepper, freshly ground -(including the tender green 1 lb Fettuccine cooked al dente -leaves) -according to package 1 c Tomatoes, coarsely chopped -directions Indian cuisine is one of John's favorites. This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt. Do not substitute non-fat yogurt for low-fat: over the heat of the pasta, the former becomes too runny. Have all the ingredients 1 lb Fettuccine cooked al dente according to package directions In a large bowl combine the basil, parsley, scallions and tomatoes, and toss well to mix Spoon the yogurt over the herbs and vegetables and blend well. Taste and add salt and pepper if necessary. Dive the hot fettuccine among four warm bowls. Spoon the sauce over it and serve immediately. Serves 4 One Serving: = Calories: 248 Dietary Fiber: 2.88 grams Cholesterol: 7 milligrams Sodium: 2.69 milligrams Fat: grams Source: Yankee, April 1993; Created by: John Carafoli Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettucine Alfredo Categories: Pasta, Italian Yield: 6 servings 1/2 c Unsalted (sweet) butter, -cheese, 1 lb Fresh Fettucine noodles 1 Pinch of nutmeg, 1/2 c Light cream (or diluted 1 Pinch of fresh parsley -Creme Fraiche), -(optional), 1 c Freshly grated parmesan 1 Little pepper (optional). Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce. In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!! Once the butter has melted, stir into the butter: light cream (or the diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional). Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch of homemade noodles) to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately. The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fig Preserves (Syko Glyko) Categories: Fruits, Preserve, Greek Yield: 25 servings Karen Mintzias 3 c Water 50 sm Green figs 1 tb Lemon juice Blanched almonds (optional) 1 Strip of grapefruit peel 3 c Sugar -OR- lemon peel Wash figs and trim stems. Place figs in a large pan and cover with boiling water. Bring to a the boil and boil gently, uncovered, for 15 minutes. Drain and rinse with hot water. Return to pan and cover again with boiling water. Repeat boiling and draining process four times in all. Cook until figs are tender after last change of water (about 1 hour's cooking in all). Drain figs, rinse with cold water and spread out on paper towels to dry. Insert a whole or split almond into base of each fig if desired. In a clean pan bring sugar and water to the boil. Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over moderate heat for 10 minutes, skimming when necessary. Cover pan and leave overnight. Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. Put figs and syrup into sterilised jars, seal and store in a cool place. Testing syrup: Drip a little syrup onto a cold plate. If drops do not spread, syrup is ready. If you have a sugar thermometer, cook to a temperature of 105 C (220 F). Source: The Greek Cookbook - by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Pizza Categories: Breads, Sauces, Italian, Pizza Yield: 1 servings -----------------------------------DOUGH----------------------------------- 1 pk Dry Active Yeast 1 ts Salt 1 c Water, luke-warm 2 3/4 c Flour 2 tb Oil -----------------------------------SAUCE----------------------------------- 3 lb Plum Tomatoes (chopped) -or- 2 tb Olive Oil 28 oz Tomatoes (can) Oregano to taste 3 oz Tomato Paste Basil to taste 2 Garlic Cloves, chopped Parsley to taste ----------------------------------FILLING---------------------------------- 1 lb Mozzarella Cheese, shredded 1 c Onion, sliced 8 oz Mushrooms, sliced (2 cups) 2 Garlic Cloves, chopped 1 c Green Peppers, sliced 2 oz Parmesan Cheese, grated ~-----------+ Dough +------------ * Sprinkle yeast on warm water, letting stand until dissolved. Add oil, salt and / of the flour, beating well. Gradually add more flour to form a soft dough. * Turn out dough on a floured board. Knead until smooth and elastic, about 10 minutes. * Place in a greased bowl, turning to coat. Cover with saran wrap and let rise in a warm place until double in size (about 1/ hours) or refrigerate overnite to rise. ~-----------+ Sauce +----------- * Combine first 4 ingredients and simmer until thick, about 20 minutes, stirring often. * Add herbs. ~-----------+ Filling +------------ * Punch down dough and turn out on a floured board. Divide dough into 2 balls, one slightly larger for the bottom. Roll larger portion out to fit a 12" round and 1" deep pizza pan with a slight overhang. * Spread bottom with mozzeralla cheese, / of the mushrooms, / of the green peppers and garlic. Sprinkle with parmesan cheese. * Roll out the other portion and cover, folding in the edges with the bottom crust, pinching to make a standing rim. * Bake in a preheated 450oF oven on the bottom rack for 7 minutes. Remove from oven, add tomato sauce, remaining mushrooms and vegetables. Sprinkle with the herbs and garlic. * Return to oven, reducing heat to 400oF and bake an additional 25 minutes until brown and set. If edges turn brown first, cover with foil. Let stand 10 minutes before serving. Source: "The Yankee Kitchen" 04-02-93 (#2) [Stan] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filo Pastry Categories: Greek, Breads Yield: 6 servings 2 2/3 c Unbleached flour 2 tb Olive oil 1 ts Salt Cornstarch, for dusting 1/2 c Warm water -pastry board Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours. Divide the dough into 10 parts and roll to 1/4-inch thickness on a pastry board dusted with cornstarch. Cover with a cloth and let set for 10 minutes. Cover a table or counter top with a smooth cloth and lift rolled dough onto it. Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper. For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting. Yields 10 12x16-inch sheets. Source: Rodale's Naturally Delicious Desserts and Snacks, by Faye Martin, 1978. Shared by June Hoffman, 9/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Finikia (Semolina Honey Cookies) Categories: Greek, Cookies Yield: 60 servings Karen Mintzias 1 1/2 c Fine semolina (farina) 125 g Butter 1 ts Ground cinnamon 1/2 c Caster sugar 1 pn Ground cloves 1 Orange (grated rind only) 1/2 c Orange juice 1/2 c Corn or peanut oil Toasted sesame seeds *OR* 2 1/2 c Plain flour Chopped walnuts 4 ts Baking powder -----------------------------------SYRUP----------------------------------- 1 c Water 1 Piece of cinnamon bark 1 c Sugar 2 ts Lemon juice 1/2 c Honey Makes: 60 Oven temperature: 180 C (350 F) Cooking time: 25 minutes Cream butter, sugar and orange rind until light and fluffy. Gradually add oil and continue to beat on high speed until mixture thickens to whipped cream consistency. Sift flour and baking powder twice and combine with semolina and spices. Gradually add to creamed mixture alternately with orange juice. When combined knead with hand to form a firm dough. Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets and pinch ends to form torpedo shape. Bake in a moderate oven for 25 minutes until golden brown and crisp. Cool on baking sheets. In a pan stir water and sugar over heat until sugar dissolves. Add honey, cinnamon bark and lemon juice and bring to the boil. Boil over medium heat for 10 minutes and remove cinnamon. While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, then remove to a rack placed over a dish. Repeat with number required for serving. Store remainder in a sealed container for later dipping. Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Firnee (Almond & Cardamom Cream Pudding) Categories: Ethnic, Desserts Yield: 6 servings Karen Mintzias 1/2 c Slivered blanched almonds 3 c Milk 1/4 ts Ground cardamom (or more) 1 pn Salt 1/4 ts Saffron threads (pounded) 1/3 c Granulated sugar 1/4 c Finely chopped pistachios 1/2 c Cornflour (cornstarch) -- (blanched) 1/4 c Cold water Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to heat gently, stirring to dissove sugar. Blend cornflour into reserved milk with the 1/4 cup water and pour into warm milk, stirring constantly. Add almonds and keep stirring until mixture thickens and bubbles. Use a whisk if mixture becomes lumpy. Add cardamom to taste and the pounded saffron. Cook on low heat for 5 minutes, letting pudding simmer very gently. Stir occasionally. Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle pistachio nuts around edge of each dish. To serve firnee in the traditional manner, the pudding should be poured into two plates, decorated with pistachio nuts and cut into quarters to serve in wedges. From: "The Complete Middle East Cookbook" by Tess Mallos. : ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish and Chicken Categories: Fish/sea, Moroccan, Garlic Yield: 6 servings 12 Garlic cloves 6 oz Halibut, monkfish, bream or 1/2 ts Coarse salt -snapper steaks or 1 bn Cilantro 1 Whole 2 lb. fish, cleaned, 1 tb Paprika -scales left on, but scored 1 tb Ground cumin -several times on the sides 1 pn Cayenne pepper Additional cilantro for Juice of 2 large lemons -garnish 1 ts Olive oil Grilled Fish A La Marocaine This picante, pungent Moroccan marinade can be used for any fish suitable for grilling or broiling and can also be used to marinate fish before baking. It's good with firm, white fleshed fish. Directions: Pound together the garlic, salt, cilantro, paprika, cumin and cayenne. Stir in the lemon juice and olive oil. Marinate fish steaks or whole fish in this for several hours, turning from time to time. Grill the fish for 4 minutes for each 1/2 inch thickness, turning halfway through. Baste with the marinade and serve at once, garnished with additional cilantro. Chill leftovers and serve cold the next day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Broth (Brodo Di Pesce) Categories: Italian, Fish/sea, Soups/stews Yield: 2 servings 2 md Onions 1 tb Tomato paste 2 md Leeks Salt to taste 2 tb Olive oil 2 qt Boiling water 1 lb Heads and bones from red 1 Celery stalk -snapper, rockfish, cod, 2 Sprigs fresh thyme (or 1 tsp Flounder, porgy, or sea bass -dried) PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove green tops, and reserve white parts for another use. COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over medium-high heat until softened, about 2 minutes. Add fish heads and bones and saute until golden, about 5 minutes. Stir in salt and tomato paste. Add the boiling water to the soup kettle. Cut the celery stalk in half and add it to the soup along with the thyme and leek greens. Simmer for 25 minutes. Strain broth through a fine sieve and return it to the soup kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb 1989] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Piquant - Psari Savore Categories: Greek, Fish/sea Yield: 6 servings Karen Mintzias - finely chopped 1 kg Fish 1 ts Rosemary spikes Seasoned flour 1/4 c Wine vinegar Oil for frying 1/4 c Dry white wine or water 3 Garlic cloves; Any fish suitable for frying may be used - whole fish, fish slices or fillets. Coat with seasoned flour and shallow fry in hot oil until golden brown and cooked through. Drain on absorbant paper and place in a single layer in a serving dish. Keep hot. Drain most of the oil from the pan, leaving about 1 tablespoon. Return pan to heat and add garlic, rosemary and 3 teaspoons of the seasoned flour. Stir well and cook until flour is golden. Remove pan from heat and pour in vinegar, swirling pan contents to blend. Return to heat and stir in wine or water. Let sauce bubble gently for 1 minute. Pour over sauce and serve immediately. Note: Trout is exceptionally good prepared this way. Source: The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Soup (Kakavia) Categories: Soups/stews, Greek, Fish/sea Yield: 8 servings Karen Mintzias 1 c Chopped carrot 1 1/2 kg Fish trimmings 1 c Chopped celery (with leaves) 3 l Water 1/2 c Olive oil Salt 2 c Chopped, peeled tomatoes Whole peppercorns 2 Bay leaves 2 lg Onions; chopped 4 Sprigs parsley 2 Garlic cloves; crushed 1 Sprig thyme 2 Leeks (optional) 750 g Potatoes; peeled & sliced -- white part only Parsley; chopped -------------------------------FISH (SEE NOTE------------------------------- 1 1/2 kg Mixed whole fish 500 g Large green prawns 500 g Green lobster tails 2 tb Lemon juice Obtain from the fishmonger fish trimmings such as heads and backbones. Rinse well and place in a large pot. Add water, salt and 1/2 teaspoon peppercorns and simmer for 2 hours. Strain stock and reserve. Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10 minutes. Add chopped tomatoes, herbs tied into a bunch and reserved fish stock. Season well with salt and freshly ground pepper. Cover and simmer for 30 minutes. Add potatoes and boil for 5 minutes. Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces and prawns and simmer for 7-10 minutes until prawns turn pink and lobster meat is cooked. Do not boil when shellfish are added for they will toughen. Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped parsley and keep hot. Serve soup in a tureen as a first course with crusty bread, then follow with seafoods and potatoes served with lemon wedges and a cruet of olive oil. Alternatively soup, potatoes and seafoods may be served together in deep plates. NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, eel, whiting, john dory and bream. Cut into 5 cm (2 inch) slices and sprinkle with lemon juice. Add heads and trimmings to fish stock. Cut rinsed lobster tails into 5 cm (2 inch) pieces with shell on. Shell and de-vein prawns. Source: The Greek Cookbook by Tess Mallos Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flaedle Categories: Pancakes, Soups/stews, German Yield: 4 servings 200 g Flour (1 3/4 cups) 1 pn Salt 2 Eggs Fat for frying 1/4 l Milk (1 cup plus 1 Tbsp) Mix the flour and milk, then add the eggs, and season with salt. In a skillet, melt a little fat over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet is covered with a thin layer. As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an eggturner, then flip the pancake to cook the other side. Once the 'Flaedle' is done, set it aside for cooling. If the 'Flaedle' is to be used in 'Flaedle'-soup, roll it up and cut it into very thin slices. Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flaming Eggs Categories: Spanish, Hot Yield: 2 servings 1 tb Olive oil 220 g Crushed tomatoes 1/2 sm Onion 1 tb Tomato paste 1/2 sm Red pepper 3 Eggs 1/2 ts Chopped red chilli 1 tb Parsley Preparation time: 25 minutes Cooking time: 25 minutes 1. Preheat the oven to 160C. Heat the oil in a medium pan, add the onion and cook over a medium heat until soft and lightly golden. Add the pepper and chilli and cook for a further 2-3 minutes. Add the tomato paste and cook , uncovered, over a low heat for 10 minutes, stirring occasionally. 2. Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press two hollows into the mixture to hold the eggs (one per number of servings). One-by-one break each egg into the hollows. 3. Bake for 20-30 minutes or until the whites are set and the yolks are still soft. 4. Sprinkle with parsley and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flaming Greek Cheese Categories: Greek, Cheese/eggs, Appetizers Yield: 1 servings 1 Kasseri or Kefalotere Butter or margarine Ice water Lemon juice Flour Cognac Cut Casseri cheese into 1/2-inch slices, allowing about 4 ounces for each serving. Chill slices in ice water. Pat dry and dust with flour. For each serving, melt 3 tablespoons butter until it sizzles but does not brown. Add cheese slices and saute quickly on both sides. Do not overcook or cheese will melt and stick to pan. For each serving, squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops of Cognac. Ignite. Serve cheese when flames die down. A Los Angeles hostess and restaurateur developed this recipe some years ago for one of her restaurants. Created by: Ann Pappas (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flogheres (Almond Pipes) Categories: Greek, Cookies Yield: 8 servings 4 lg Filo pastry sheets 1/4 ts Salt 1/2 c Melted butter 1 Egg, well-beaten 1/2 lb Toasted sliced almonds 1 ts Orange peel 1/4 c Sugar 1/2 ts Ground cinnamon Cinnamon Honey Syrup (recipe below) Brush filo sheets with 1/4 cup butter - stacking sheets on a large chopping board or counter top. Combine almonds, sugar, salt, egg, orange peel, cinnamon and remaining butter in a small bowl. Spread over top of filo sheets. Beginning with longer side, roll tightly into one long roll. Tuck ends in well. Place in an ungreased, metal baking pan. Slice into 8 portions. Spread portions out slightly so that heat can circulate between rolls. Bake in a moderately hot oven (375 degrees F) 45 to 50 minutes until top filo is deep golden brown and nuts at side look well-toasted. Remove from oven and pour hot Cinnamon Honey Syrup over rolls at once until sizzling stops. (Do not pour syrup over after sizzling stops or rolls will be too sticky.) Cinnamon Honey Syrup: 1 cup honey 1 cup sugar 1 cup water 1 tsp orange peel 1/2 tsp ground cinnamon 1 Tbsp lemon juice Combine honey, sugar, water, orange peel, and cinnamon in a small saucepan. Cook, stirring constantly, until mixture boils. Simmer 20 minutes. Stir in lemon juice just before pouring over pastry. Makes 8 servings. From: INTERNATIONAL DINING WITH SPICE ISLANDS by the Spice Islands Home Economics Staff, San Francisco. 1963/1970. LCCC# 63-22009 Shared by: Karin Brewer, Cooking Echo, 4/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Florentine Chicken Categories: Italian, Poultry Yield: 4 servings 1 (2 to 2-1/2 lb) frying 1/2 c Olive oil -chicken Juice of 1 lemon Salt and freshly ground 3/4 c All-purpose flour -pepper to taste 2 Eggs 1 tb Parsley - chopped Oil for frying Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl. Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off. Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375F, or until a 1-inch cube of bread turns golden brown after 1 minute. Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels. Place chicken pieces on a warm platter, sprinkle lightly with salt. Serve immediately. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fondue Vaudoise (Cheese Fondue 'a la Vaudoise') Vaud Categories: Swedish, Cheese/eggs Yield: 4 servings 200 g Gruyere cheese ( 7 oz) 2 tb Corn starch 135 g Emmental cheese (5 oz) 3 tb Kirsch 135 g Raclette cheese (5 oz) Freshly ground pepper 135 g 'Vacherin de Fribourg'- Nutmeg - cheese (5 oz) White bread (preferably 2-3 1 x Glove garlic - days old 3 dl Dry white wine Grate or shred the cheese. Cut the bread into cubes. Peel the garlic, halve, rub the inside of a cast iron fondue dish (caquelon) with the garlic. Pour the wine into the dish, place the dish on the hot stove (not too hot !), add the cheese and stir CONTINUOUSLY until it has melted. Blend the corn starch with the kirsch. Stir into cheese fondue. Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper and nutmeg. Transfer the dish to a burner and let simmer. Impale a piece of bread on the fondue fork and dip into the cheese. Serve a dry white wine or black tea with a fondue. Top the meal with a 'small' glass of kirsch ! (Kirsch = 'Cherry schnaps') ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fool Medames (Egyptian Beans) Categories: Vegetables, Mideast, Beans Yield: 8 servings 1 lb Dried sm. fava or pink beans 1/4 c Olive oil Lightly salted water 1/2 ts Cumin, ground 1/2 c Red lentils Salt and pepper to taste 3 tb Lemon juice 1/2 c Green onions, chopped Sort and rinse dried beans. Place in a large saucepan and add lightly salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over low heat 2 1/2 hours. If necessary, add more water to keep beans covered. Add lentils and cover. Simmer 30 minutes longer or until lentils and beans are tender and mixture is thick but not soupy. Stir in lemon juice, olive oil, cumin, salt and freshly ground pepper. Serve hot, sprinkling each serving with a portion of green onions. *The Egyptian national dish is eaten for breakfast or any time of day with green onions and bread. Source - Middle Eastern Cooking by Rose Dosti, HPBooks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frank-Ly Paella, Barcelona Style Categories: Rice/grains, Pork/ham, Spanish Yield: 8 servings 1 lb Franks -diced 2 c White Rice 1 Green Bell Pepper, seeded 16 Cocktail Size Mini Franks -and diced 8 oz Italian Sweet Sausage or 1 Red Bell Pepper, seeded and -Hard Salami, thinly sliced -cut into thin strips or 1 1/3 c Olive Oil -jar whole 3 Cloves Garlic, sliced Pimento, drained and cut 1 md Onion, coarsely chopped -into strips 1/4 ts Saffron, crushed Bay Leaf 4 c Chicken Broth Salt/Freshly ground Pepper 1 md Tomato, peeled, seeded and Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside. Add 1 T oil and cocktail franks and salami slices. Lightly brown; remove and set aside. Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes. Yield: 6 to 8 servings. SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frankfurter Gruene Sauce (Frankfurt Green Sauce) Categories: Sauces, German, Cheese/eggs Yield: 2 servings 3 c Mixed herbs (parsley, 2 tb Mayonnaise -chives, chervil, borage, 3/4 c Low-fat cottage cheese -dill, -(pressed through a fine Spinach greens, watercress, -sieve -tarragon, basil, In order to smooth curds) Pimpernel) Ground white pepper 1 c Sour cream or plain yogurt Small pinch of sugar 2 sm Onions. coarsely chopped 1 To 2 eggs, hardboiled and 2 tb Cream -coarsely chopped Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others.) Wash them thoroughly and drain on paper towels. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether. Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn't seem to be fluid enough. The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite. Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce. Season with salt, pepper, and a very little sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish. Makes 2 - 3 cups. From: THE CUISINES OF GERMANY by Horst Scharfenberg ISBN 0-671-63197-7. Poseidon Press, Simon & Schuster, New York. 1989. Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fred's Lasagne Categories: Italian, Pasta Yield: 6 servings 1 lb Ground beef, lean -(or 1/4 tsp dried) 2 tb Olive oil 1/2 ts Msg 3 1/2 c Tomatoes 2 ts Salt 16 oz Tomato sauce 1 ts Sugar 1 lg Onion, diced 1 c Mushrooms, sliced 1 Garlic clove, minced 1/2 lb Lasagne noodles 1 1/2 ts Oregano 1 lb Ricotta cheese 1/4 ts Rosemary leaves 1/2 lb Mozzarella cheese 1 ts Basil leaves, fresh, crushed 1/2 c Parmesan cheese, grated Saute ground beef in hot oil until meat loses its pink color. Add tomatoes, tomato sauce, seasonings and mushrooms. Mix well; cook slowly about 2 hours or until sauce is thickened. Cook noodles following directions on package; drain, rinse in cold water and separate. In a buttered 3-quart baking dish make two layers of the noodles, meat sauce, ricotta, slices of Mozzarella cheese and Parmesan cheese, in this order, using about half of each for each layer. Bake in 350 F oven 30 minutes or until bubbly. Serves 6 to 7. NOTE: Pepperoni may be added to meat sauce if desired. You may double the recipe for sauce; use half in making the lasagne, as above, and serve the remainder, cooked down until quite thick, in a sauce boat along with the lasagne. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Mix One-Dish Spaghetti Categories: Italian, Ground beef, Pasta, Beef Yield: 6 servings 1 pk Beef-Tomato Freezer Mix 1 ts Oregano leaves 3 c Water 1 ts Sugar 1 cn Mushroom stems/pieces(4oz) 1 ts Chili powder 1 pk Thin spaghetti 1 c Shredded Cheddar cheese Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients except cheese to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and spaghetti is tender, about 30 minutes. (A small amount of water can be added if necessary.) Sprinkle with cheese; cover and heat until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fregolata Veneziana (Almond-Polenta Cake) Categories: Cakes, Italian Yield: 6 servings 1/2 c Granulated sugar 3/4 c All-purpose flour, scant 7 tb Unsalted butter, melted and 1 pn Salt -cooled Butter for greasing pan 2 Egg yolks 1/4 c Skinned, toasted hazelnuts 2 ts Lemon juice -(or blanched almonds) 1 ts Vanilla extract 1/4 c Skinned, toasted hazelnuts Grated zest of 1 lemon -coarsely chopped 1 ts Almond extract 2 tb Brown sugar, preferably 7/8 c Fine yellow or white -unrefined -cornmeal In a blender ot food processor fitted with a steel blade grind the 1 cup of almonds with 2 to 3 tablespoons of granulated sugar to a coarse powder. Add the remaining granulated sugar and process to a very fine powder. Transfer the almond powder to the bowl of a mixer or a large mixing bowl and beat in the butter until blended. Add the egg yolks, lemon juice, lemon zest, and the vanilla and almond extracts; mix until well blended. Add the cornmeal, flour, and salt to the almond mixture and stir just until the dough comes together. It is very important not to overwork the dough. Preheat the oven to 350F. Butter a 9- or 10-inch tart or quiche pan, preferably with a removable bottom. Spread the dough in the pan, using your fingers to distribute dough to the edge. Sprinkle with the chopped nuts and brown sugar. Bake for 5 minutes. Reduce the heat to 300 F and bake for 45 to 50 minutes longer, until the surface is a pale golden brown. Cool completely on a rack and cut into wedges to serve. Yield: Ten to twelve wedges. [ The New York Times; Jan 27, 1988 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Apple Tart Categories: Desserts, French, Pies Yield: 8 servings 1 (9-in) pre-cooked tart shell 3/4 c Apricot jam 2 lb Apples 1/4 c Calvados -preferably Golden Delicious -=OR=- Dark Rum or Cognac 1/2 Lemon, juiced 2 tb Butter 2 tb Sugar (or more if needed) PEEL, QUARTER and core the apples. Slice 3 apples into thin slices, toss with lemon juice and 2 tablespoons of the sugar and set aside. Make applesauce with the rest of the apples: Chop coarsely, place in a saucepan with 2-3 tablespoons of water, cover and cook over a medium-low heat until very soft. Warm the jam, then force it through a sieve (fruit bits can be returned to the jar). Add 1/4 cup of strained jam to applesauce, together with the Calvados and butter. Continue cooking, if needed, until fairly thick. Taste and add sugar if needed. It should taste sweet, but not like jam. Spread the applesauce over the tart shell, then layer the drained apple slices in concentric circles over it. Bake about 30 minutes, until the apples are tender. Warm remaining apricot jam, adding a tablespoon or so of water if needed, to paint over the tart. Best served warm. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Apple Charlotte Categories: Desserts, French Yield: 8 servings 10 To 12 apples 1 1/2 c Unsalted butter 3/4 c Sugar 12 sl Bread, crusts removed This takes a while to prepare, but it isn't difficult and it has a most distinctive and delicious flavor. (A charlotte mold is round a 3-1/4 -4 inches high, but a 2 quart souffle dish will do as well.) Peel and core apples and cut them into thin slices. Melt the sugar and 5 tbsp of the butter in a large frying pan. Add apples, stir until coated with butter, cover and cook over low heat until tender. Uncover and continue to simmer until water formed is evaporated. You should now have a thick apple puree. Cut bread into pieces and completely cover the bottom and sides of the mold. (easy when bread is cut into 1 inch strips for sides, and triangles for the bottom.) Then brown the triangle pieces in some of the butter and place in bottom of mold. Dip strips of bread in melted butter and line sides. Pour hot puree into mold and cover with more trips of bread dipped in melted butter. Set the mold on a baking sheet and place in a 400 F oven. Bake 40-50 minutes, or until bread on top is a deep golden brown. Remove from oven and let stand 20 minutes. Slip a knife between mold and bread and turn on to a platter. Serve hot with cream or apricot rum sauce. (1/2 cup apricot jam warmed up with 1/4 cup rum.) Serves 8. Origin: Found in recipe box from garage sale. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Scrambled Eggs Categories: Cheese/eggs, French Yield: 6 servings 3 tb Butter -cheese 4 md White part only leek 1 tb Minced mint 2 tb Butter Salt pepper 20 Beaten to blend egg Sprigs mint 8 oz Cut in small pieces cream Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly slice leek and add, cover and cook, stirring occasionally, until soft, about 20 minutes. Uncover and continue cooking, if necessary, until all liquid evaporates; do not brown. Remove leek from skillet. Melt 2 tablespoons butter in same skillet over low heat. Add eggs, room temperature cream cheese, fresh mint*, salt and freshly ground pepper and cook, stirring with whisk or fork, until egg begins to set. Stir in leek and cook until mixture forms soft curds. Taste and adjust seasoning. Turn out onto heated platter. Garnish with fresh mint sprigs. * Can substitute 1 tsp. dried mint, crumbled ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Asparagus Categories: Vegetables, German Yield: 6 servings 2 lb Asparagus, Fresh, Any Color 3 tb Parmesan Cheese, Grated Water, Boiling, Salted 1 lg Egg, Hard Cooked 1/4 c Butter Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fricassee De Poulet a la Poitevine (Chicken in Onion Sauce) Categories: Poultry, French, Sauces Yield: 6 servings 2 lb Onions 1 oz Butter 1 Chicken 3-4 pounds 2 tb Flour Salt, black pepper Serves 6 Peel the onions, quarter them and slice thickly. Wipe the chicken inside and out with a cloth wrung out in boiling water. Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved. Season each piece on both sides. Melt the butter in a sauteuse or large frying pan over low heat and when foaming add the chicken and colour to the golden stage on both sides. Remove from the pan with a slotted spoon, cover and keep hot. Add the onions to the fats in the pan, sea- son, increase the heat to medium, mix well and colour to the golden stage, moving them around with a wooden spatula to prevent sticking and colouring too fast. Sprinkle with half the flour and mix in thoroughly before adding the remainder. Cook for a few moments, stirring constantly, reduce the heat to low, add the vinegar, stir well and arrange the chicken on top. Cover and cook slowly for about 40 minutes until the chicken is tender and the moisture from the onions has made the sauce. During this time shake the pan frequently and do not lift the lid except to stir the ingredients twice. Correct the seasoning if necessary and serve very hot with plain boiled potatoes. From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 0-671-06542-4 Posted by Stephen Ceideberg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Zucchini Categories: Italian, Vegetables Yield: 6 servings 1 lb Zucchini, cut into 1/8 inch -more -slices 1 c Water 1 ts Salt Vegetable oil, for frying 2/3 c Sifted all-purpose flour, or Sprinkle zucchini slices with salt; allow to stand 30 minutes. Drain and pat dry. Gradually add flour to water, beating with fork, until batter has the consistency of sour cream. Add more flour if necessary. Add enough oil to large skillet to come 3/4 inch up side. heat to 375 degrees. Dip zucchini slices in batter and drop them in oil. Do not crowd skillet. Fry until bottoms have golden crusts, then turn slices over. Drain, salt if necessary and serve at once. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fromage De Tete De Porc (Farmhouse Brawn) Categories: Pork/ham, French Yield: 8 servings 1 Fresh pig's head -marjoram, thyme 4 Shallots 1 Bay leaf 4 Carrots 1 tb Salt 4 Onions 10 Black peppercorns 1 lg Leek 4 Cloves 1 Clove garlic Black pepper (optional) 1 Sprig each parsley, 2 tb Finely chopped parsley Serves 8- 10 Have the butcher split the head into halves and remove the ears. Place cut side down in a sieve and pour fast-boiling water over the skin. Drain and scrape off any blemishes. Peel and finely chop the shallots. Peel the carrots and onions and trim the leek, cut them all into pieces. Place the pig's head, car- rots, onions, leek and peeled garlic in a large pan, cover generously with cold water and bring slowly to boiling point over low heat. Skim off the froth that rises and when clear add the herbs tied together, seasoning and cloves. Cover and cook, sim- mering steadily, for 2 hours or until the meat detaches itself from the bones. Remove the meat, skin and fat from the bones, Cut into pieces and place in a large bowl. Add the brains, and the tongue skinned and cut into small pieces. Mash with a fork and mix well. Test for seasoning, add black pepper if necessary so that the mixture is well flavoured. Mix in the chopped shallot and parsley, and stir to incorporate thoroughly. Pour into 2 wetted moulds and when cold refrigerate until required. To serve, cut into slices and arrange on a large serving dish surrounded by lettuce leaves. Hand French mustard separately and a mixed green salad tossed in vinaigrette dressing. Being made of fresh meat this brawn should be eaten within a week. From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 0-671-06542-4 Posted by Stephen Ceideberg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruchtknoedel (Fruit Dumplings) Categories: Ethnic, Desserts Yield: 6 servings 6 tb Butter For plum dumplings: 1 pn Salt 3 tb Finely ground poppy seeds Zest of 1/2 lemon, grated -(you can use mortar and 1 Whole egg -pestle) 1 Egg yolk 1 tb Powdered sugar 3 c Farmer cheese For apricot dumplings: 3 tb Sour cream 3 tb Farmer cheese 1 tb Powdered sugar 1 tb Powdered sugar 1 1/2 c Cake flour For Strawberry dumplings: 12 Plums (OR 12 apricots, OR 18 5 tb Toasted plain bread crumbs -large strawberries) 1 tb Powdered sugar 24 Cubes sugar (optional) 1. In a bowl, combine the butter, salt, and lemon zest. Whip until fluffy. Add the whole egg, and egg yolk, and continue to beat to blend. Beat in the farmer cheese, sour cream, and powdered sugar. Add the flour slowly and beat until smooth. Allow the dough to rest for 30 minutes at room temperature. 2. Cut the plums or apricots in half and remove the pits, if necessary. If the fruit isn't sweet, place 1 cube of sugar in the hollow of each half. 3. On a marble pastry board, roll out dough 1/2 inch thick. Using a pastry wheel, cut the dough into a grid of 5-inch squares. If you're using strawberries, make 18 (3-inch) squares. 4. Place a piece of fruit, cut side down, on each circle of dough and pull the pastry up around the fruit. Seal by pinching the pastry together. The dumplings can be prepared up to 3 hours ahead to this point. Refrigerate until ready to boil. 5. Bring 2 quarts of salted water to a boil. Add 8 dumplings and simmer until they rise to the top, approximately 15 minutes. Remove with a slotted spoon. Keep warm on a covered plate. Repeat with the remaining dumplings. 6. To serve: Plum dumplings: Sprinkle with poppy seeds and powdered sugar Apricot dumplings: Sprinkle with farmer cheese, pressed through a sieve, and the powdered sugar Strawberry dumplings: Roll in the toasted plain bread crumbs and sprinkle with the powdered sugar. ((Note: My mother used to make these with whole pitted apricots and whole pitted plums, always with a sugar cube in the center, and always rolling the finished product in the toasted bread crumbs, and the sprinkling the dumplings with sugar. Karin)) From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler, ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Torte Categories: Cakes, German Yield: 8 servings -----------------------------------PASTRY----------------------------------- 2 c Flour, Unbleached 1 c Butter, NO Margarine, Unsalt 1/4 c Sugar 2 Egg Yolks ----------------------------------FILLING---------------------------------- 4 c Fruit, Fresh, Canned, Frozen 1/4 c Water, If Needed 1/2 c Sugar,If Fresh Fruit Is Used 2 tb Cornstarch -------------------------------ALMOND COATING------------------------------- 1 Egg White 1/2 c Almonds, Toasted, Sliced 1 tb Sugar ----------------------------------TOPPING---------------------------------- 2 tb Sugar 1 c Cream, Heavy, Whipped 1 ts Vanilla Extract CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Tzimmes Categories: Desserts, German Yield: 6 servings 1 1/2 lb Mixed dried fruit * 2 c Boiling water 4 tb Honey Einbren: (thickening) 1/4 ts Cinnamon 2 tb Flour 1/2 ts Salt 1 c Water 1/2 c Brown rice 2 tb Butter * prunes, peaches, pears, apricots, raisins Wash fruits in hot water; drain. Combine with rice, honey, seasonings, and water. Bring to the boiling point, then reduce heat and simmer slowly until the rice is tender (20 to 30 minutes). It may be necessary to add a little water. Heat flour in small skillet until light brown, stirring constantly to prevent burning. Stir in butter. Slowly add water, stirring constantly. When einbren is smooth and thick, add to fruit. Cook until the fruit liquid has thickened. Remove to a casserole and brown lightly under the broiler flame for a few minutes. Serve hot as a dessert. Serves 6 to 8. Source: Kwaj Cuisine Posted by Dar Rains ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruited Pork Roast, Scandinavian Style Categories: Ethnic, Pork/ham Yield: 8 servings 3 lb Boneless rolled pork loin ro 1 md Apple, peeled and chopped -ast 1 ts Lemon juice 8 Pitted dried prunes 1/2 ts Salt 12 oz Great western beer Pepper 1/2 ts Ginger 1/4 c Flour Fat grams per serving: Approx. Cook Time: 3 hr 1. Remove string from roast. Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side. 2. Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling. Remove from heat, let stand 5 min. 3. Mix apple with lemon to prevent darkening. Drain prunes, reserving liquid; pat dry with paper towels. Combine prunes and apple. 4. Pack fruit into pocket in pork. Tie roast with string at 1 - inch intervals. 5. Place meat on rack in roasting pan. 6. Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45 minutes per pound. Baste occasionally with liquid drained from prunes. 7. Transfer meat to platter. Skim fat from cooking liquid. Deglaze roasting pan with a little water, add to cooking liquid. Add salt and enough additional water to measure two cups. Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened. Serve in a sauce boat with sliced roast. Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudgy Hanukkah Cake Categories: Cakes, Chocolate, Jewish Yield: 12 servings 1 1/2 c Packed brown sugar ICING: 1 1/4 c All purpose flour 1/4 c Sifted unsweetened cocoa 1/2 c Sifted unsweetened cocoa -powder -powder 4 ts Granulated sugar 1 pn EACH cinnamon, and salt 4 ts Cornstarch 1 Egg, and egg white 1/2 c Skim milk 3/4 c Buttermilk 1/4 c Corn syrup 3/4 c Strong coffee 1 ts Vanilla 1/3 c Vegetable oil At Hanukkah, it's traditional to hand out small gifts of money (called Hanukkah gelt), eith real or chocolate, to children. Tuck gold wrapped chocolate coins into the batter to surprise your youngsters with a little treat. edible gold glitter (optional) In bowl, combine brown sugar, flour, cocoa, baking soda, baking powder,cinnamon and salt. In separate bowl, beat egg and egg white; beat in buttermilk, coffee and oil. Make well in sugar mixture; whisk in coffee mixture just until blended. Pour into greased 8 inch square baking pan. Tap gently on counter. Bake in 350 F oven for 30-40 minutes or until tester inserted in centre comes out clean and cake springs back when pressed. Let cool on rack for 20 minutes (Can be frozen for up to 2 months) ICING: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium high heat, whisking constantly. Reduce heat to low and cook,whisking, for 1-2 minutes or until thickened and glossy. Cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter (if using). Makes 12 servings. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Funstival Koulouria Categories: Greek Yield: 50 servings 1/2 lb Butter 6 ts Baking powder 1 1/2 c Sugar 6 c Flour 1 ts Vanilla 1 Egg yolk for glaze 6 Eggs 1/3 c Sesame seeds From 'The Way Yia Yia Did It' published by St. Sophia Greek Orthodox Church in San Antonio, named after their annual 'Funstival' Cream butter with sugar in an electric mixer, adding sugar slowly. Beat 20 minutes or until the consistency of whipped cream. Add vanilla, then eggs one at a time. Beat well after each addition. Take from mixer. With a wooden spoon or rubber spatula, fold in 4 cups of flour sifted together with baking powder. Knead in remaining flour, 1/2 cup at a time, until a soft non-sticky dough is achieved. If large eggs are used, a little more flour may be needed. Pinch off dough the size of a walnut and roll pencil thin, fold in half side by side and twist. Brush with beaten egg yolk and press sesame seeds on each piece. Place on cookie sheets and bake at 350 degrees for 30 minutes or until golden brown. Makes 50 to 60 cookies. From: Texas Folklife Festival 1991, San Antonio, TX Shared by: Karin Brewer, Cooking Echo, 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Galatoboureko Categories: Greek, Desserts Yield: 12 servings Karen Mintzias 1 Piece of cinnamon bark 4 c Milk 1 pn Salt 3/4 c Sugar 5 Eggs; lightly beaten 3/4 c Fine semolina 1 ts Vanilla essence 1/4 c Butter 10 Fillo pastry sheets 1/2 Lemon; rind grated 3/4 c Unsalted butter; melted -----------------------------------SYRUP----------------------------------- 1 c Sugar 1 Piece of cinnamon bark 3/4 c -Water 2 ts Lemon juice Cooking time: 1 hour Oven temperature: 180°C (350°F) Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt in a heavy-based saucepan and heat until thickened, stirring constantly. Let custard bubble gently over low heat for 5 minutes. Take from heat and remove cinnamon. Cover with a piece of buttered paper to prevent skin forming. When cool, blend in eggs and vanilla. Butter a 33 x 23 cm (13 x 9 inch) oven dish. Place half of the filo pastry sheets in the dish, brushing each sheet with the melted butter. Pour in custard and top with remaining sheets, again brushing each with butter as it is placed in postition. Brush top with remaining butter and score through top sheets of filo in 8 cm (3 inch) squares or diamonds. Sprinkle top lightly with water. Trim edges and bake in a moderate oven for 45 minutes until pastry is golden brown and custard is set when tested with a knife. Remove from oven and cool thoroughly in the dish. Dissolve sugar in water over low heat, increase heat to medium and bring to the boil. Add cinnamon bark and lemon juice and boil for 10 minutes. Cool syrup to lukewarm before straining and pouring over the cool pie. Leave until cold before serving. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Galatorboureko Categories: Cheese/eggs, German Yield: 6 servings 1/4 lb Apollo strudel leaves(cut in 1 1/2 c Farina -1/2) 6 To 7 eggs 8 c Milk 1 C.sweet butter(melted) 2 c Sugar Galatorboureko vanilla flavoring or grated orange rind Heat milk.Beat eggs well in a bowl.Add farina,sugar,vanilla & pinch of salt.Pour 2 cupps of h ot milk little by little to mixture.Pour all the above into saucepan with the hot milk, stirring constantly until thick.In a buttered 9x13 in.pan lay half the number of leaves, buttering each as it is stacked.Spread the above mixture over all.Add the balance of the fillo,buttering each as it is added.Score with sh arp knife to desired size and shape.Bake in 375 deg.oven for 45 min.or until golden brown.While it is baking,prepare the syrup so it can be poured on as soon as pie is removed from oven.Allow pie to absorb syrup a little at a time.Let cool and cut before serving. SYRUP 1 lb. Sugar(3 cups) 3 cups of water Bring the ingredients to a boil and keep boiling for 20 minutes. Have fun with this one! Dianne ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garides Kokkiyia Me Feta (Shrimp and Feta in Shells) Categories: Greek, Fish/sea Yield: 6 servings Karen Mintzias 1/4 c Chopped fresh parsley 2 lb Large shrimp 2 tb Chopped fresh basil or dill 1/2 Lemon (juice only) 2 Garlic cloves; crushed 1 Onion or shallot; minced Salt & freshly ground pepper 3 tb Vegetable oil or butter 1/2 lb Feta cheese 1/2 c Tomato sauce Fresh basil leaves 3 Tomatoes (or parsley) for garnish - peeled, chopped & drained Shell and devein shrimp. Wash and drain, then sprinkle lightly with lemon juice. Heat the oil or butter in a frying pan and cook the onion until soft. Add the tomato sauce, chopped tomatoes, herbs, garlic, and salt and pepper to taste. Simmer for 25 minutes, then remove from the heat and strain. Butter large scallop or other shells, or individual ovenproof dishes, and spoon a little sauce into each. Fill with the shrimp and spoon the sauce over, then crumble the feta over the top. Set into a baking pan and bake for 15 or 20 minutes in a moderate oven (350 F), or until the shrimp is cooked and the cheese melted. Garnish with fresh basil or parsley and serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garides Tourkolimano (Greek Shrimp) Categories: Greek, Fish/sea Yield: 6 servings Karen Mintzias 3 lg Tomatoes; peeled, in wedges 3 lb Raw large shrimp 1 ts Oregano 1/2 c Lemon juice Salt & pepper 1/2 c Butter; whipped 1 lb Feta cheese, crumbled 1 Garlic clove; minced 3/4 c Cream sherry 1 c Chopped green onion tops Peel and devein shrimp. Sprinkle with lemon juice and set aside. Melt butter in large skillet. Saute garlic, green onion tops and tomato wedges. Add shrimp and season with oregano, salt and pepper to taste. Turn shrimp frequently and saute until pink. Add feta cheese and cream sherry. Bring to boil and cook 3 to 4 minutes. Remove shrimp carefully to casserole. Spoon cheese-sherry mixture over shrimp. Source: Michaels Restaurant - Rochester, Minnesota. Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garithes Yiouvetsi (Baked Prawns) Categories: Greek, Fish/sea Yield: 6 servings Karen Mintzias 1/2 c Dry white wine 1 kg Large uncooked prawns 1/4 c Chopped parsley 1 md Onion; finely chopped 1/2 ts Dried rigani or oregano 1/2 c Olive oil Salt 1 c Chopped spring onions Freshly ground pepper 2 Garlic cloves; crushed 125 g Feta cheese 2 c Chopped, peeled tomatoes Serves: 6 Oven temperature: 250 C (500 F) Cooking time: 50 minutes Shell prawns, leaving last segment of shell and the tail intact. De-vein and rinse. Drain and dry with paper towels and refrigerate until required. In a pan gently fry onion in oil until transparent, add spring onion and garlic and cook 2 minutes longer. Add tomatoes, wine, most of the parsley, rigani and salt and pepper to taste. Cover and simmer gently for 30 minutes until thick. Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish. Add prawns and spoon remaining sauce over them. Coarsely crumble feta cheese and sprinkle on top. Cook in a very hot oven for 10-12 minutes until prawns are pink and the feta melted and lightly browned. Sprinkle with remaining parsley and serve immediately as a first course with crusty bread. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gaspacho Categories: Soups/stews, Spanish Yield: 4 servings 1 tb Chives, fresh 4 oz Olive oil 1 tb Chervil, fresh Juice of one lemon 1 tb Parsley, fresh 1 Onion, mild; slice paperthin 1 tb Basil, fresh 1 c Cucumber; diced 1 tb Marjoram, fresh Salt 1 Garlic clove Pepper 1 Pepper, bell 1/2 c Bread crumbs 2 Tomato; peeled & seeded Chop the herbs and mash thoroughly with the garlic, pepper, and tomatoes, adding the oil very slowly, and the lemon juice. Add about three glasses of cold water [I still say this is the *correct* liquid. But often I use good meat or fish stock.] or as much as you wish. Put in the onion and the cucumber, season, sprinkle with bread crumbs, and ice for at least four hours before serving. How to Cook a Wolf M.F.K. Fisher ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gebackenes Euter (Fried Cow's Udder) Categories: German Yield: 4 servings 500 g Cow's udder (a generous lb) 100 g Butter (7 Tbsp) 1 Egg, beaten Salt Plain breadcrumbs Pepper In order to remove all traces of milk, put the udder into lukewarm water and let soak for 2 to 4 hours, permitting the water to cool off. Then cook the udder in a 2-percent to 3- percent salt water solution until tender. Remove from the cooking liquid and cut into 1/2-inch thick slices. Let the slices dry a bit. Season on both sides, dip into whisked egg, and then into breadcrumbs. Fry in butter, turning once, until golden brown on both sides. Serve with lettuce. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gefilte Fish Categories: Fish/sea, Jewish Yield: 18 servings 1 lb Whitefish -or- Turbot 2 Carrots, sliced -Fillets, fresh or frozen 1 ts Salt 1 lb Pike Fillets, fresh or 1/2 ts Ground White Pepper -frozen 2 Eggs 2 Onions, sliced 1/4 c Matzo Meal 4 c Water Defrost the fish, if frozen. Save the head, skin and bones of fish when filleting. Place them in a large saucepan with the onions, water, carrots, salt and pepper. Cook over high heat until the fish is ready. Grind the fish in a food processor. Add the eggs and matzo meal. Mix until well blended. Drop balls of the fish mixture into the fish stock. Cover and simmer for 30 minutes. Remove the cover and continue cooking for 10 minutes longer. Cool the fish balls and place on a platter or in a bowl. Strain the fish stock over fish balls. Add the carrots around the fish. Chill Serve with horseradish. Serves 18 One Serving of 2 Fish Balls = Calories: 98 Carbohydrates: 2 Protein: 12 Fat: 4 Sodium: 190 Potassium: 20- Cholesterol: 56 Exchange Value: 2 Lean Meat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gefuellte Flaedle - Pfannkuchen (Filled Crepes) Categories: German Yield: 4 servings 2 Eggs Sugar to taste 1 c Milk Fat to grease skillet 3 tb Flour 4 tb Preserves 1 ds Salt Combine the eggs, milk, flour, salt, and sugar to a smooth batter. Pour into greased skillet, and over low heart, cook until golden brown. While still hot, fill with preserves and roll up. Dust with sugar, and serve as hot as possible. Sugarless 'Flaedle' can also be filled with chopped, seasoned leftover meat or with ground meat, arranged in a greased ovenproof dish, and briefly baked. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gefuellte Maultaschen Categories: German Yield: 4 servings 250 g Flour (2 cups plus 3 1/2 1 Kaiser-type roll, cubed and -Tbsp) -sauteed 2 Eggs Finely chopped onion greens Salt 1 Pancake, diced 4 tb To 5 tb water Salt and pepper to taste Stuffing: 1 Egg white (for sealing 500 g Smoked meat, cooked and -edges) -diced (a generous lb) Dough: The liquid the smoked meat has been cooked in makes a suitable broth. Combine the flour, eggs, salt, and water into a pasta dough. Knead well, and immediately roll out thin on a floured pastry board. Cut the dough into 5-inch squares. Make the stuffing by mixing the smoked meat, sauteed cubed roll, onion greens, and diced pancake. Add salt and pepper to taste. Put one heaping tablespoon of this stuffing on each square of dough. Brush the edges of the dough with egg white, and fold each square over, into a triangle. With your fingers, press the edges of the dough which should seal immediately. Put the 'Maultaschen' into barely cooking salted water, and let them simmer for 5 minutes, turning over the pasta once. Carefully remove 'Maultaschen' from water, as they are very fragile. Immediately transfer them to the hot broth, and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gefuellte Tauben (Stuffed Pigeons) Categories: Poultry, German Yield: 4 servings 4 Pigeons A bit of lukewarm milk 100 g Butter (7 Tbsp) 1 ts (level) marjoram 1 c Plain breadcrumbs A bit of ground nutmeg 1 tb (level) minced onion Salt and pepper to taste 1 bn Parsley, chopped 1 pn Sugar 80 g Raw bacon (3 oz), diced 1 Yellow turnip [substitute: 1 Egg -carrot], scraped Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion into a loose stuffing. Season with chopped parsley, marjoram, and the other seasonings, as well as the pigeon giblets (diced heart, liver, and peeled stomach; the liver should be blanched to retain the flavor while keeping the stuffing light in color.) Stuff the pigeons and sew closed with cooking twine. Season the outside with salt and pepper. Roast in buttered baking dish along with the scraped yellow turnip. Baste frequently, with the pan juices. Serve with different salads. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gekochtes Schweinefleisch - Kesselfleisch Categories: Pork/ham, German Yield: 4 servings 1 1/3 kg Pork that has been hung at 15 Peppercorns -least 8 days (not 1 tb Coriander Quite 3 lbs) 1 Bay leaf 1 Yellow turnip [substitute: 6 Juniper berries -carrot] Salt and pepper to taste 1/4 Celeriac bulb 1 ds Sugar 1 Parsnip Vinegar (to taste) (1/8 - 1 Leek -1/4 cup) 2 Onions studded with 4 cloves Best suited for pork legs, ribs, trotters, or pork belly. In a saucepan, combine the water with the rinsed and chopped herbs and spices and bring to a boil. Add the meat, making sure that it is (barely) covered by the liquid, and cook for 2 to 2 1/2 hours, until tender. Serve hot, with all the seasonings. May be served with potatoes. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gelato Di Caffe Categories: Desserts, Italian Yield: 8 servings 2/3 c Sugar 4 tb Instant espresso powder 4 c Yolks 1 c Whipping cream 1 c Milk; at room temperature BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gelato Di Crema Categories: Desserts, Italian Yield: 8 servings 2/3 c Sugar 1 pn Salt 4 Egg yolks 1 Lemon peel strip (2-in) 1 c Milk; at room temperature 1 c Whipping cream BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Add lemon peel and stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl, cover, and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks. Remove lemon peel from custard and fold in whipped cream. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gelato Di Mirtille Categories: Desserts, Italian Yield: 8 servings 2/3 c Sugar 1 Lemon peel strip (2-in) 4 Egg yolks 2 c Fresh blueberries; pureed 1 c Milk; at room temperature 1 c Heavy cream 1 pn Salt BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Add lemon peel and stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl, cover, and chill thoroughly. Also chill pureed blueberries and heavy cream. When ready to proceed, whip cream into soft peaks. Remove lemon peel from custard and fold in blueberries and whipped cream. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gelato Di Pesche Categories: Desserts, Italian Yield: 8 servings 1 c Sugar - halved and pitted 1 1/4 lb Fully ripe peaches, 1/2 ts Lemon juice - peeled (optional), 1 c Whipping cream PUT SUGAR and 2 cups water in a heavy-bottomed saucepan. Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool completely. Puree peaches in a food processor or blender. Measure out 2 cups of puree and stir in lemon juice. Add puree to cooled sugar syrup and chill thoroughly. Also chill cream. When ready to proceed, whip cream into soft peaks and fold it into fruit mixture. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gelato Di Ricotta Categories: Desserts, Italian Yield: 8 servings 1/2 c Powdered sugar - or sherry) 2 tb Marsala 1 lb Part-skim milk ricotta -(or substitute Madeira 1/2 c Whipping cream IN A LARGE BOWL, stir sugar and Marsala together until sugar dissolves. Push ricotta through a sieve into the mixture and stir well. Chill thoroughly. When ready to proceed, whip cream into soft peaks. Fold it into the ricotta mixture. Transfer to ice cream machine and freeze according to machine's directions. Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gelo Di Mellone Categories: Desserts, Italian Yield: 8 servings 1/4 Ripe watermelon 1/2 oz Semisweet chocolate 2/3 c Sugar - coarsely grated 1/2 c Cornstarch 3 tb Candied citron 1 ts Vanilla extract - rinsed and chopped 2 tb Chopped, blanched pistachios Cinnamon; for finishing Popular in Palermo, this dessert carries the humble watermelon to new heights of sophistication. SPOON THE FLESH AWAY from the rind of the melon into a large bowl. Remove seeds and liquefy in food processor or blender. Combine sugar and cornstarch in a 3-quart non-reactive saucepan and add watermelon juice gradually, whisking it in. Place over low heat and bring to a boil, stirring constantly with a flat-edged wooden spatula. At the boil, continue cooking about 5 minutes, stirring constantly, over lowest heat. Remove from heat, stir in vanilla extract and pour into a mixing bowl. Cool to room temperature, stirring occasionally to prevent a skin from forming on the surface. After the gelo has cooled, stir in the remaining ingredients, except the cinnamon. Pour into a glass serving bowl and chill. To serve the gelo, spoon into dessert bowls and sprinkle with cinnamon at the table. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gemfish in Chermoula Marinade Categories: Fish/sea, Moroccan, Marinade Yield: 6 servings 2 lb Gemfish (or firm white fish) 1/2 tb Cumin 1/2 bn Of parsley 1 ts Coriander 1/2 bn Coriander 1 pn Cayenne 3 Cloves garlic 2 1/2 oz Lemon juice 1/2 tb Paprika 3 oz Olive oil In food processor, process half a bunch of fresh coriander, half a bunch of parsley, 3 large cloves of garlic, 1/2 tablespoon each of paprika and cumin, one teaspoon coriander, pinch of cayenne, 2 1/2 oz lemon juice, 3 oz olive oil. Marinate 2 lb of Gemfish in this mixture for at least one hour, but preferably overnight. Remove fillets from marinade, place in griller or barbeque, basting in marinate while cooking. Cook 2-3 minutes each side, turning carefully only once. From : Meryl Constance. Sydney Morning Herald. 15 th September. 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Georgian Cheese Pastries Categories: Cheese/eggs, Breads, Russian Yield: 24 servings -----------------------------------PASTRY----------------------------------- 1 1/2 c Flour,all-purpose 10 tb Butter,unsalted,cold 1/2 ts Salt 1/4 c Water,ice 1/2 ts Cream of tartar -------------------------------CHEESE FILLING------------------------------- 1 Egg 1/4 c Parsley,chopped 1 c Muenster cheese,shredded 2 tb Chives,chopped 1 c Cheddar cheese,shredded 2 tb Mint,chopped 3 tb Parmesan cheese,grated 1. Prepare Pastry: Place flour, salt, cream of tartar and butter in food processor. Whirl until texture of coarse meal. Add water. Whirl just until combined and mixture begins to mass together. Place on plastic wrap, flatten to a disk, and wrap airtight. Refrigerate at least 1 hour or up to 30 days. 2. Roll dough on floured surface to 1/8" thickness. Cut out 24 circles with 3" round cookie cutter, rerolling scraps; or trace around 3" water glass. Pleat edges of circles and fit in bottom of muffin tins. 3. Prepare Filling: Beat egg in bowl. Add Meunster, Cheddar, Parmesan, parsley, chives and mint. Spoon 2 teaspoons filling in each pastry shell; spread level. (Can be prepared up to 3 hours ahead and refrigerated.) 4. Bake in preheated hot oven (425'F) for 12-15 minutes or until the filling is golden brown and the pastry begins to color. Remove from tins; cook on rack. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Apple Cake Categories: Cakes, German Yield: 8 servings 3 EGGS 1 c OIL 2 c SUGAR 2 c FLOUR 2 tb CINNAMON 1 ts BAKING SODA 4 c PIPIN APPLES, PEELED,SLICED 1 c NUTS, CHOPPED 8 oz CREAM CHEESE 1 ts VANILLA 3 tb BUTTER 1 1/2 c POWDERED SUGAR BEAT EGGS AND OIL IN A MIXER UNTIL FOAMY. ADD AND MIX BY HAND, THE SUGAR, FLOUR, APPLES, CINNAMON, BAKING SODA AND NUTS. POUR INTO A 9X13 INCH PAN AND BAKE AT 350 FOR 45-60 MINUTES. FOR ICING: WITH A MIXER COMBINE AND BEAT WELL THE CREAM CHEESE, BANILLA, BUTTER AND POWDERED SUGAR. SPREAD OVER COOLED CAKE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Apple Pancakes Categories: Pancakes, German, Breakfast Yield: 6 servings 1 1/2 c Flour 1 c Milk 1/3 c Sugar 3/4 c Cream 3/4 ts Salt 1/4 c Melted butter 5 Eggs 5 Apples, peeled and sliced Instead of sliced apples, 1/2 cup chopped, peeled apple may be added to regular pancakes, and cooked on the griddle. Sift together the flour, sugar, and salt. Beat eggs with milk and cream. Add melted butter. Combine mixtures and beat until smooth. Heat a 10 inch skillet, brush well with butter and pour 3/4 cup of the batter into the pan, tipping so it flows evenly over the bottom. When pancake is set, cover with a layer of thinly sliced peeled apples and dot with butter. Sprinkle each pancake with cinnamon and sugar, and bake in a preheated 400F oven for 3 minutes. Fold pancakes so apples are inside. Brush top with butter, sprinkle with a little more cinnamon and sugar, and again, after all 6 pancakes are done, arrange on a fire proof platter and brown under the broiler. Makes 6. Origin: Hearth and Home Companion Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Apple Torte Categories: Desserts, German Yield: 6 servings 1 Egg 1 c Peeled, diced apples 3/4 c Sugar 1/2 c Chopped walnuts 1/2 c Flour 1 ts Vanilla or grated rind of 1 1 ts Baking powder -orange 1/2 ts Salt Quick, easy, and a year round delight! Beat egg with an electric mixer until light and lemon colored. Gradually beat in sugar until mixture is thick and pale. (This beating is very important to prevent sugariness.) Mix flour, baking powder,salt, and gently fold into egg mixture. Stir in apples, walnuts and vanilla. Generously butter an 8 inch square pan, pour in batter. Bake in 350 F oven 35-40 minutes or until top is golden brown and crunchy. Serve warm. Serves 6. Origin: Found in old recipe box bought at garage sale. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Elderberry Soup Categories: Soups/stews, German Yield: 6 servings 2 1/2 lb Elderberries Lemon rind 6 tb Cold water 3/4 c Sugar 9 c Water 4 tb Cornstarch 2 tb Lemon juice Wash berries and place in a soup kettle. Add water and a twist or two of lemon rind. Cook until the berries are soft. Strain into a bowl, pushing though as much of the pulp as possible. Return the liquid to the kettle, bring to a boil, and remove the kettle from the stove. Combine the cornstarch, cold water, and lemon juice, pressing out all the lumps. Add to the soup, together with the sugar, and stir thoroughly. Place over medium-low heat and cook, stirring constantly, until thick and clear. Adjust the sugar and lemon to suit your taste. Serve hot or cold. From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German French Toast Categories: Cheese/eggs, Breads, German, French, Breakfast Yield: 8 servings 2 c Milk 2 c Water 3 lg Eggs, fresh 1 tb Lemon juice 1 tb Lemon rind, grated 3 Links (8-oz) smoked 8 Slices french bread, thick - bratwurst, sliced 1 c Bread crumbs 1/4 c Onion, minced 2 lg Tart apples, peeled, cored 8 ts Sugar/cinnamon mixture - and sliced Maple syrup Preheat oven to 425 degrees. Whisk together milk, egg yolks and lemon rind. Soak break slices in egg mixture until saturated. Whisk egg whites until frothy. Dip soaked bread in whites and then dredge in bread crumbs. Arrange on greased cookie sheet and bake for 15 minutes. Remove, turn over and return to oven for 10 minutes longer. While toast is baking, place apple slices in small saucepan with the 2 cups water and lemon juice. Bring to a boil and remove from heat. Saute bratwurst and onions together until crispy brown. To serve, sprinkle toast with sugar/cinnamon mixture, cover with cooked, drained apple slices, sauteed bratwurst and onions. Serve with maple syrup. Makes 8 servings. Source: Strawberry Creek Inn, Idyllwild (CA) Jim Goff (Innkeeper) Posted: Robert Bass Corona, CA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Meatloaf Categories: Beef, German Yield: 4 servings 1/2 lb Ground Beef, Lean 1 ts Paprika 1/2 lb Ground Pork, Lean 1 ts Mustard, Prepared 1 md Onion, Chopped 2 tb Parsley, Chopped 3 tb Bread Crumbs 3 Hard Cooked Eggs, Peeled 3 tb Water, Cold 4 Bacon, Strips 2 lg Eggs 4 tb Vegetable Oil 1/2 ts Salt 1 c Beef Broth -----------------------------------SAUCE----------------------------------- 1/4 c Water, Hot 1/4 c Water 1 ts Cornstarch 1/2 c Sour Cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Pancakes Categories: Pancakes, German, Breakfast Yield: 6 servings 4 Eggs 3 ts Sugar 1 c Flour 1 1/3 c Milk 1/4 ts Salt 1 c Butter (2 sticks) Cinnamon sugar Juice of 1 lemon jam...suggested are loganberry, boysenberry or seedless raspberry You will need a LARGE skillet for these... Beat the eggs until light and frothy. Add flour, salt, sugar and milk. Beat for 5 minutes more. The batter will be thin, but very smooth and creamy. Place 2 T of butter into the pan for each pancake. Heat until pan is very hot, but don't allow butter to burn. Ladle in enough batter with one hand so that, with the other hand holding the skillet handle and rotating the skillet, there is just enough batter to cover the bottom and slightly up the sides of thepan, but not a lot of excess. This will produce a giant, crepelike pancake. Check the cake by gently lifting the edge with a spatula. When it is nicely browned, tunr the cake. The second side will brown quickly. Place the pancake onto a warm plate, sprinkle with cinnamon sugar then lemon juice, then spread with jam. Roll up like a small jellyroll, sprinle again with cinnamon sugar, cut into two pieces, and serve. From Sunday Breakfast, a cookbook for men, NittyGritty Productions Courtesy of The Homestead Nashville TN (615) 385-9421 -*HST*- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Potato Salad Categories: Salads, Vegetables, German Yield: 8 servings 6 sl Bacon 1 Teaspoons. celery seed 1/2 c Chopped onion 1 ds Pepper 2 tb All-purpose flour 1 c Water 2 tb Sugar 1/2 c Vinegar 1 1/2 Teaspoons. salt 6 c Sliced cooked potatoes Cook bacon till crisp; drain and crumble, reserving 1/4 cup drippings. Cook onion in reserved drippings till tender. Blend in flour, sugar, salt, celery seed, and pepper. Add water and vinegar; cook and stir till thickened and bubbly. Add bacon and potatoes, tossing lightly; heat thoroughly, about 10 minutes. Trim with parsley and pimiento, if desired. Makes 8 to 10 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Shensel Cake Categories: Desserts, German Yield: 10 servings 2 c All purpose flour 1 Egg 1 ts Baking powder Milk 1/4 ts Salt 1/4 ts Almond extract 2/3 c Sugar 3 1/2 c Peeled apples, cut in thin 3/4 c Butter -wedges Grated rind of 1 lemon There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top. Shensel topping (recipe follows) whipped cream Combine the first 4 ingredients. Cut in the butter until quite fine,then add lemon rind. Beat egg lightly in a cup and add enough milk to make 1/2 cup liquid. Add almond extract and pour over dry ingredients,tossing with a fork until a ball of soft dough is formed. If necessary,add a few drops of milk. Place dough in bottom of an unbuttered 9x13x2 inch baking pan. Flour fingers and pat dough evenly to cover bottom and halfway up sides of pan. Refrigerate while preparing apples. Arrange apples over dough in even, slightly overlapping rows. Cover with the Shensel topping and bake in a 375 F oven for 30-40 minutes; Cut into squares and top with whipped cream. Serves 10-12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German Sour Cream Soup Categories: German, Soups/stews Yield: 6 servings 1/2 lb Bacon, diced 1/4 c Rice 3/4 c Cabbage, chopped 2 c White sauce 1/2 c Onion, chopped 1/2 c Vinegar 1/2 c Celery, chopped 1 Clove garlic, minced 1/2 c Carrots, chopped 1 ts Caraway seed 3/4 c Potato, chopped 1 ts Salt 3/4 c Zucchini, sliced 2 ts Worcestershire sauce 4 c Tomatoes, peeled 1/4 ts Thyme 4 c Beef broth 1 c Sour cream or plain yogurt 1/4 c Barley Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings if necessary. Garnish with sour cream and serve. Serves 6. Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German-Style Mustard Categories: Spreads, German, Sauces Yield: 6 servings 1/4 c Yellow mustard seed 1 ts Salt 2 tb Black or brown mustard seed, 2 Garlic gloves, minced or -heaping -pressed 1/4 c Dry mustard 1/2 ts Ground cinnamon 1/2 c Water 1/4 ts Ground allspice 1 1/2 c Cider vinegar 1/4 ts Dried tarragon leaves 1 sm Onion chopped 1/8 ts Turmeric 2 tb Firmly packed brown sugar Adapted from Gift Ideas from the Kitchen In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart non-aluminim pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German-Style Stuffed Pork Categories: Pork/ham, German Yield: 4 servings 1 (1 pound) pork tenderloin, 1/4 ts Grated orange peel -trimmed of fat 2 Coves garlic, minced 1/4 c Raisins 2 tb Brown sugar 1 c Light beer 1/4 ts Salt 2 tb Cider vinegar 1/4 ts Pepper 1/2 c Soft pumpernickel bread 1/8 ts Ground cinnamon -crumbs Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness. Combine tenderloin and next 3 ingredients in baking dish. Cover and marinate in refrigerator 4 hours, turning occasionally. Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove tenderloin from marinade; strain marinade, reserving raisins. Discard marinade. Add raisins to bread crumb mixture. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges. Roll up tenderloin; jellyroll fashion; starting at narrow end. Tie securely with heavy string at 2-inch intervals. Place on rack in shallow roasting pan. Bake at 400 degrees for 55 minutes. 4 servings. ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glace' Baklava Categories: Greek, Desserts Yield: 48 servings Karen Mintzias 1 lb Mixed glace' fruit 4 Eggs - finely chopped 1 lb Blanched almonds 1 1/2 c Sugar - finely chopped 1 lb Phyllo pastry sheets 1 1/2 c Sugar 1 lb Sweet butter; melted -----------------------------------SYRUP----------------------------------- 3 c Sugar 1/2 Lemon (juice only) 2 c Water 1 Cinnamon stick Beat eggs until light. Fold in almonds and sugar. Stir in fruit. Take 2 sheets of phyllo pastry, brush one at a time with melted butter, and place one on top of the other. On the long end of the phyllo sheet spread some of the fruit-and-nut mixture in a band about 1 inch wide. Fold in ends and roll like a jelly-roll. Place on a cooky sheet and brush top with melted butter. Make diagonal slits along the whole length, about 1 1/2 inches apart, being careful not to cut all the way through. Continue making the rolls until all nut mixture is used. Bake in a preheated 350 F oven for about 1 1/2 hours or until golden brown. Cut pieces through entire roll. Dip hot baklava pieces in cold syrup and drain well. Syrup: In a saucepan, combine all ingredients. Bring to a boil and boil for 20 minutes. Cool. From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox Church (Hempstead, NY) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glitscher Categories: Vegetables, German Yield: 4 servings 3 md Raw potatoes 2 Eggs 1 3/4 lb Potatoes, boiled in their 1/4 c Water -jackets a day ahead Salt 3 tb To 4 tb (heaping) flour So called for their well-known propensity to slip ('glitschen') off one's plate, 'Glitscher' are also called 'Wetzsteine' (whetstones) because they are more or less the same shape (although shorter) as the old-fashioned sharpening stones used for a sickle or scythe blade. Grate the raw potatoes into a bowl full of water, then place in a coarse muslin bag or wrap in a rolled-up dishtowel, and wring out thoroughly. The boiled potatoes should be cooked a day in advance, then peeled and grated on the following day. Combine the two, along with the flour, eggs, and water, and mix thoroughly; season with salt. Shape the dumplings with wet hands. The dumplings should be fairly long and pointed at both ends. Cook in simmering salted water for about 20 minutes. Makes 4 to 6 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gnocchi Al Gorgonzola (Sauce) Categories: Sauces, Vegetables, Italian Yield: 4 servings 1/4 c Crumbled mild gorganzola 3 tb Grated parmesan cheese Cheese 1/4 c Whipping cream, warm 1/2 c Butter Pepper Prepare gnocchi according to gnocchi recipe. Bring a pan of saltd water to a boil and warm a bowl. Put gorgazola into bowl with butter and a pinch of pepper and blend until creamy with a wooden spoon. Stir in parmesan and heated cream. Keep warm. Add gnocchi carefully to boiling water. Stir and cook briskly. When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce. Stir well to coat with sauce and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gnocchi Allo Safferano Categories: Italian, Pasta Yield: 4 servings 1 lb Semolina flour 1 1/2 lb Tomatoes, chopped fine in 1/4 c Olive oil, extra virgin -food processor 1 Onion, chopped 2 Bay leaves 1/4 c Parsley, chopped 6 Sage leaves, fresh or 1/2 ts Saffron -1/2 tsp dried 3 oz Pork fat, chopped Salt and pepper 7 oz Ground pork 3/4 c Aged pecorino cheese 7 oz Lamb, lean, ground -optional Fat grams per serving: Approx. Cook Time: 1:30 To make gnocchi, pour flour onto work surface and make a well in the centre. Pour in the olive oil. Dissolve saffron in a bit of warm water and add to well. Mix liquid with flour, adding enough water to form a firm, not sticky, dough. You'll have to add the water 1/4 cup at a time, until the dough is the right consistency. Cut dough into pieces and roll into long cylinders, about 1/2 inch diameter. Cut into 1-inch chunks and press your finger into each gnocchi to make a deep dent. Set gnocchi aside on a floured surface to dry while you make the sauce. Heat pork fat in saute pan and cook the onion and parsley until tender. Stir in the ground meat and cook until no longer pink. Add the chopped tomatoes, bay leaves, salt and pepper. Cook, uncovered, for an hour or until the sauce is thickened. Cook gnocchi in boiling salted water until cooked al dente. Drain and arrange in pasta dishes. Pour sauce over top and garnish with a handful of grated cheese. Serves 4-6. By Peter Duri of the Italian Pavilion Calgary Sun, Monday, October 8, 1990 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gnocchi Di Semolina Categories: Italian Yield: 4 servings 3 1/2 c Milk Salt 3/4 c Fine semolina Pepper 1/2 c Butter Pinch of ground nutmeg 6 tb Parmesan cheese Breadcrumbs 2 Egg yolks These are sometimes thought to be a Roman specialty, but in fact they are eaten all over Italy. Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps. Continue to cook, stirring, for 20 minutes. Remove from heat and add 2 tablespoons butter in small pieces. then gradually stir in 2 tablespoons parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg. Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina mixture on. Spread out to 1/2-inch thickness using a cold wet spatula and allow to cool. Preheat oven to 350 degree F (175 degree C). Melt remaining 6 tablespoons butter; use some of butteráto grease the casserole you want to cook and serve gnocchi in. Cut out squares ot circles of semolina dough and place in greased dish. Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on. Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gnocchi W/ Porcini Sauce Categories: Vegetables, Italian, Sauces Yield: 6 servings 6 lg Baking potato 3 tb Kosher salt 2 Egg 2 tb Butter 2 1/2 c All purpose flour Grated Parmesan cheese 9 qt Water (See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until smooth and elastic, about 10 minutes. Shape dough into 6x4-inch loaf. Cut loaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If piece falls apart, add more flour to dough 1/4 cup at a time until pieces hold together when boiled. Using floured fork, press tines downward into each piece so it curls around fork. Arrange in single layer without touching on generously floured towel. Let gnocchi stand 3 to 4 hours at room temperature to dry. Bring water and salt to boil. Add gnocchi. Stir gently with wooden spoon. When gnocchi come to surface let cook 2 minutes. Drain well. Place on platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gnocchi Categories: Italian, Cheese/eggs Yield: 6 servings 4 c Milk 1 c Grated romano cheese 2 c Semolina 4 Eggs, beaten 1/2 c Butter, room temperature Pomodoro sauce (optional) 1 c Grated parmesan cheese Preheat oven to 400 degrees. Bring milk to boil in a 4 quart saucepan. While milk is boiling, pour in semolina very slowly, stirring constantly with a wooden spoon to prevent lumps. Cook and stir 3 to 4 minutes. Remove saucepan from heat and stir in butter. Mix parmesan and romano cheeses together. Mix half of cheese with beaten eggs and stir into semolina. Spread in a buttered 8 1/2" x 13" baking dish and sprinkle remaining cheese over top. Bake until golden brown, about 15 minutes. Cut into squares or diamond shapes and serve. Accompany with sauce if desired. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Goat Cheese and Spinach Turnovers Categories: Breads, Vegetables, Cheese/eggs, Greek Yield: 12 servings 1 tb Olive oil 3 tb Grated parmesan cheese 1/2 c Diced red onion 1/2 ts Minced fresh rosemary or 1/4 2 Garlice cloves, minced -tsp dried, crumbled. 2 bn Fresh spinach, stemmed, 1/2 ts Grated lemon peel -chopped 4 Frozen phyllo pastry sheets, 2 oz Soft fresh goat cheese (such -thawed -as Montrachet) 1/2 c (1 stick) unsalted butter, 1/3 c Toasted pine nuts -melted Greens, a vegetarian restaurant in San Francisco, serves these terrific pastries Makes 12 heat oil in heavy large skillet over medium heat. Add onion and garlic and saute 5 minutes. INcrease heat to high. Add spinach and saute until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling at 1 end of dough strip. Starting at 1 corner,fold pastry over filling, forming triangle. Repeat, folding up length of pastry as for flag. Brush wit butter. Repeat with remaining pastry,butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover until golden, about 12 minutes. Cool slightly and serve. Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Asparagus & Prosciutto Bundles Categories: Italian Yield: 4 servings 12 Thick or 24 thin stalks 1/2 c All purpose flour, for -asparagus, trimmed -dredging 6 tb Unsalted butter 2 Eggs 6 sl Prosciutto, halved crosswise 1 tb Vegetable oil -(2-3 oz total) Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil. Add the asparagus and cook until barely tender, about 10 minutes. Drain in a colander, refresh under cold water and drain again. Pat dry and spread on a platter. In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks. Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter. Repeat with the remaining bundles. In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat. Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes. Drain on paper towels; serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golubtsi (Ukrainian Cabbage Rolls with Millet) Categories: Ethnic Yield: 4 servings 2 kg Cabbage 8 tb Sour Cream 250 ml Millet 2 tb Butter 50 g Salt Pork 2 c Water; or broth 2 Carrots -as needed 1 Onion Hot Peppers 2 tb Flour Salt; to taste 4 tb Tomato Paste Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine (julienne will work on the carrots) and Saute until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil. Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends. As you finish rolling the cabbage rolls, put them into a dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve. SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste and the sour cream and some of the broth from the millet. ALTERNATE: Put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls and bake at 325o for about an hour. From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Good Hungarian Goulash Categories: Soups/stews, Hungarian Yield: 4 servings 9 oz Onions Potatoes 5 oz Smoked bacon, finely diced Salt 1/2 ts Paprika Marjoram 7 oz Lean beef, cut into small Caraway seeds -pieces Garlic (optional) In pressure cooker bottom, saute onion and bacon; add garlic if desired. Stir in paprika and immediately add not quite 1 1/4 cup water. Add beef, potatoes, salt, marjoram and crushed caraway seeds. Put on lid, and pressure-cook for 15 minutes. Makes 4 servings. From: Donauland Kochbuch, Vienna, 1967 Posted by Karin Brewer. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gosh Feel (Elephant Ear Pastries) Categories: Ethnic, Desserts Yield: 40 servings 2 Eggs 2 1/2 c Plain flour 2 ts Caster sugar 1/4 c Plain flour for kneading 1/4 ts Salt 1/2 ts Ground cardamom 1/2 c Milk Oil for deep-frying 4 ts Oil ---------------------------------TO FINISH--------------------------------- 1 c Icing (confectioners') sugar 1/2 c Finely chopped pistachios 1/2 ts Ground cardamom (optional) *Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios. Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours. Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough. Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge. Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container. Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Goulash Soup Categories: Soups/stews, German Yield: 6 servings 2 c Onion, Chopped 1 ts Paprika 1/4 c Shortening 2 Garlic Cloves, Minced 3 Green Bell Peppers, Chopped 6 c Beef Broth * 3 tb Tomato Paste 1 tb Lemon Juice 1 lb Beef Cubes, 1-Inch Cubes 1/4 ts Caraway Seeds 1 ds Red Pepper * Beef Broth can be either canned or home made (home made is preferred.) ~------------------------------------------------------------------------- Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape and Walnut Candy Rolls Categories: Candies, Greek Yield: 1 servings Karen Mintzias 10 ts Cornstarch 40 Whole walnuts Confectioners' sugar 12 oz Frozen grape juice;undiluted Thread a needle with 2 foot length of white, heavy-duty carpet thread. Tie a knot 8 inches from the end. Carefully string 20 walnuts. Tie a knot after the last walnut. Tie thread ends together forming a necklace. Repeat for remaining 20 walnuts. Divide the grape juice concentrate. From one half, pour 1/3 cup into a jar. Pour the remaining amount of that half into a small saucepan. Heat to boiling. Spinkle 5 teaspoons of cornstarch into the jar of juice. Shake vigorously. Gradually stir into boiling juice. Cook until thick enough to heavily coat spoon. Remove from heat. Dip one "necklace" into grape juice until every nut is coated. Hang loop in an airy spot. Dip and hang second necklace. Allow to hang 30 minutes. Repeat the whole procedure. Dry necklaces several days until coating is no longer sticky. When dry, repeat dipping. Use the remaining half of grape juice and cornstarch. Dip necklaces twice. Let hang to dry a week. When dry, snip knotted thread. Carefully pull out. Dust rolls with confectioners' sugar. Slice into 1/2 inch rounds. Makes two 7-inch rolls. From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape Nut Roll (Soutzouki) Categories: Candies, Greek Yield: 1 servings Karen Mintzias 1 -Lemon, juice only, instead 6 oz Frozen grape juice;undiluted 1/2 c Whole walnuts 1/2 c Sugar or honey 3 tb Cornstarch 1 sm Box pectin jell 1/4 c Cold water Citric acid (pea-sized);*OR* Candied nuts and grape juice, "soutzouki", is an ancient candy recipe still being used in the villages of Greece. The traditional recipe is quite involved, calling for the stringing of walnuts like beads on linen thread, boiling many pounds of grapes into a thick syrup and coating the nuts by pouring the thick syrup over them just as if you were making candies until a purple necklace is formed. You can make this recipe in a simpler way without having to stamp on the grapes with bare feet. In a large deep pot bring juice and honey or sugar to a vigorous boil. Add pectin and boil 5 minutes. Dissolve citric acid first in a tablespoon of hot syrup, then add to the rest of the syrup, mixing it in. Add nuts. Dissolve cornstarch in cold water and mix into syrup, stirring quickly. Cook 1 minutes more. Ladle thick mixture on to heavy waxed paper. Make a long thick roll. Pick up two sides of paper and press together to make a fat sausage of candy. Let set at room temperature. Store in plastic bag. Slice as needed. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape Torte Categories: Cakes, German Yield: 8 servings -----------------------------------DOUGH----------------------------------- 2 c Flour, Unbleached, Unsifted 1 lg Egg Yolk 2/3 c Sugar 1 Lemon, Grated Rind Of 1/4 c Butter Or Margarine 1/8 ts Salt 1 lg Egg ----------------------------------TOPPING---------------------------------- 1 lb Grapes 1/2 Lemon, Juice Of 3 lg Egg Whites 4 oz Almonds, Ground 6 tb Sugar DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Biscuits Categories: Greek, Breads, Appetizers Yield: 5 servings 5 oz Feta cheese, crumbled 1 tb Lemon juice 2 tb Each chopped fresh dill and 10 oz Package ready-to-bake -scallion (green onion) -refrigerated buttermilk 6 Pimento-stuffed green -flaky biscuits, -olives, chopped (10 biscuits) * Preheat oven to 400F. In small serving bowl, combine all ingredients except biscuits; set aside. Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray. Separate each biscuit into 2 thin layers of dough and arrange 1 layer in bottom of each sprayed cup, reserving remaining layers. Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with remaining biscuit layer; press around edge of each biscuit to seal. Partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake until biscuits are golden brown, 8 to 10 minutes. Remove pan from oven and carefully drain off water. Remove biscuits to wire rack and let cool. Makes 5 servings * Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature. ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Cheesecake Categories: Cheesecakes, Greek Yield: 10 servings -----------------------------------CRUST----------------------------------- Shortbread, See Recipe ---------------------------------CHEESECAKE--------------------------------- 1/2 lb Feta Cheese 1/2 c Honey 1/2 lb Farmers Or Ricotta Cheese 5 lg Eggs 1/2 lb Swiss Cheese, Mild * ----------------------------------TOPPING---------------------------------- 2 tb Honey 1 ts Cinnamon, Ground * The Swiss Cheese should be very finely grated. ~------------------------------------------------------------------------- Preheat the oven to 325°F. Press the feta and ricotta cheese through a sieve. In a large mixing bowl, beat together the cheeses and honey until smooth. Add the eggs, one at a time, beating well after each addition. Pour the mixture into the prepared crust. Prepare the topping. Drizzle the honey over the cake, then dust with the cinnamon. Bake the cake for about 55 minutes, or until set. Cool to room temperature, then chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Chopped Meat Stuffing Categories: Pork/ham, Greek, Dressings, Poultry Yield: 6 servings 2 Onions, chopped 2 tb Chopped fresh parsley 1 Stalk celery, chopped 1 tb Chopped fresh dill 2 tb Butter 3/4 lb Roasted chestnuts, peeled 1 lb Ground beef -and coarsely chopped Liver from turkey, finely 1/4 lb Pignoli nuts -chopped 1/2 c White raisins 1 lb Mild breakfast sausage 1/4 c White rice 1/2 c Dry red wine 1 c Water 2 tb Tomato paste 1 lb White bread crumbs Rose Vaggelopoulos of Bridgeport, connecticut, has a large family, all of whom are great fans of her special turkey stuffing. "It's very different and absolutely delicious." says Rose's grand daughter, Diane Connelly. "On Thanksgiving, I eat just the stuffing." If pignoli nuts are too expensive, the cook says, you can substitute walnuts or even pecans. salt and pepper to taste Brown onions and celery in butter. Add beef, liver, and sausage and cook until brown. Add wine and tomato paste, then herbs, and simmer until meat is tender. Add nuts, raisins, and rice. Stir in water and cook, covered, until the rice is done. Mix in bread crumbs and season to taste. Stuff loosely into the turkey. Stuffs a 10-12 pound turkey. Origin: Hearth and Home Companion. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Christmas Bread Categories: Breads, Greek, Low-cal Yield: 15 servings 1 pk (or 1 tablespoon) Active Dry 1 Egg -Yeast 1/4 c Milk 1/4 c Warm Water (110 to 115 1/4 c Vegetable Oil -degrees) 1 1/2 c Whole Wheat Flour 1/3 c Sugar 1 c All-Purpose Flour 1 ts Ground Cardamom 1/4 c Golden Raisins 1/4 ts Salt 1/4 c Walnuts, chopped Keywords: Ovo-Lacto Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. Serves 15 One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6 Sodium: 40 Potassium: 101 Cholesterol: 18 Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Cookies (Kouradiedes) Categories: Cookies, Greek Yield: 75 servings 1 lb Sweet Butter (room temp) 1 c Blanched Almonds or Walnuts 3/4 c Powdered Sugar -finely chopped 2 ts Vanilla 4 c Powdered Sugar (addition fo 2 ts Brandy -dusting) 4 1/2 c Flour Whip butter until light and fluffy. Slowly add powdered sugar, vanilla and brandy. Gradually add flour, 1 cup at a time and fold in nuts. Use a teaspoon amount and shape into balls, ovals or cresents. Place on ungreased cookie sheets (will not spread). Bake 20 minutes in a preheated 350oF oven. DO NOT BROWN. Sift powdered sugar on plate and coat cookies completely while warm. Makes 75 cookies. Source: "The Yankee Kitchen" 04-05-93 (#3) [Boo] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Easter Cookies Categories: Cookies, Greek Yield: 54 servings 2 1/4 c Flour 2 tb Brandy or Milk 1 1/4 ts Baking powder 1 ts Vanilla 1/4 ts Salt 1 Egg Yolk + 1/2 c Butter, softened 1 tb Milk beaten together 1 c Powdered Sugar 3 tb Sesame Seeds 1 Egg In a medium bowl combine the flour, baking powder, salt and set aside. In a large bowl combine butter and sugar, beating until fluffy. Add egg, brandy, vanilla and beat well after each addition. Add flour mixture / cup at a time blending will after each addition. Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds. Bake 10-13 minutes in a preheated 375oF oven until golden. Cool on rack. Store in an air tight container at room temperature. Makes 4/ dozen cookies. Source: "The Yankee Kitchen" 03-31-93 (#1) [Carmella] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Eggplant Rounds Categories: Greek Yield: 2 servings 6 Thin eggplant slices (about -thick) slices -1/4 inch thick) 2 oz Feta cheese, crumbled 1 ts Olive oil, divided 1/2 ts Oregano leaves 1 tb Tahini (sesame paste) 1/4 ts Pepper 1 md Tomato, cut into 6 (1/4 inch On nonstick baking sheet arrange eggplant slices in a single layer and, using a pastry brush, lightly brush 1/2 tsp oil over top of eggplant slices. Broil 5 to 6 inches from heat source until eggplant is lightly browned, 2 to 3 minutes. Using a spatula,turn eggplant slices over and brush with remaining oil. Broil until lightly browned, 2 to 3 minutes. Spread 1/2 tsp tahini over each eggplant slice, then top each with 1 tomato slice. Broil until tomato is heated through, about 1 minute. Top each tomato slice with 1/6 of the feta cheese, then sprinkle with oregano and pepper. Broil until cheese is melted and lightly browned, 1 to 2 minutes. Makes 2 servings ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Eggplant Appetizer Categories: Appetizers, Greek Yield: 4 servings 2 md Eggplant 1 ts Fresh mint, chopped 3 md Tomatoes, peeled & coarsely 1 ts Salt -- chopped 1/4 ts Pepper 3 Garlic cloves 3 tb Olive oil 3 tb Chopped parsley 5 tb Lemon juice 1/2 ts Oregano Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice & vinegar & blend at a higher speed till smooth. Serve with pita. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Fish Baked in Grapevine Leaves Categories: Greek, Fish/sea Yield: 5 servings Karen Mintzias 1 tb Chopped fresh fennel 5 md Whole fish; cleaned Salt & freshly ground pepper - heads left on 3 Anchovy fillets; rinsed 2 tb Olive oil (or more) - minced or mashed 1 Lemon (juice only) 2 tb Butter 1 tb Chopped fresh parsley 15 lg Grapevine leaves 1 tb Chopped fresh thyme Lemon slices & fennel leaves Wash and dry the fish. In a glass or earthenware bowl, beat the oil, lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper. Dip each fish in the mixture, turning to coat and allow to marinate an hour or two in the refrigerator. Remove the fish from marinade and drain. Meanwhile, beat the anchovies and butter together and spread on the fish with a knife. Wrap each fish in grapevine leaves and place, seam side down, in an attractive baking- serving dish. Bake in a moderate oven (350 F) for 30 minutes. Serve hot, garnished with lemon and fennel. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Hamburgers Categories: Ground beef, Greek, Beef Yield: 6 servings 1 1/2 lb Ground beef (lean) 3 tb Red wine (dry Burgundy) 2 tb Olive oil 2 ts Oregano 3 Garlic cloves (minced) 2 tb Dijon mustard salt and pepper to taste toppings such as fried onions, lettuce, tomatoes Mix the hamburger with the first six ingredients, then cook by your favorite method and top with fried onions. Go easy on mayo, etc. If you really need a topping, use Dijon mustard. Serves 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Lemon Chicken Soup Categories: Greek, Soups/stews Yield: 8 servings Karen Mintzias Freshly ground white pepper 8 c Chicken broth 1/4 c Butter; room temperature 1/2 c Fresh lemon juice 1/4 c All-purpose flour 1/2 c Shredded carrot 8 Egg yolks; room temperature 1/2 c Chopped onion 1 c Cooked long-grain rice 1/2 c Chopped celery 1 c Diced cooked chicken 6 tb Concentrated chic. soup base 8 sl Lemon; (garnish) Combine broth, lemon juice, carrot, onion, celery, soup base, and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially and simmer until tender, about 20 minutes. Blend butter and flour in shallow bowl until smooth. Using back of fork, scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer 10 minutes, stirring frequently. Meanwhile, beat yolks in large bowl of electric mixer on high speed until light and lemon colored. Reduce speed and gradually mix in some of hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken. Ladle soup into bowls. Garnish with lemon slices. Source: Michaels Restaurant - Rochester, Minnesota. Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Linguine Categories: Greek, Pasta Yield: 4 servings 10 oz Frozen Chopped Spinach 1 tb Olive Oil PLUS 8 oz Rinsed, Drained, Canned 1 ts Olive Oil -Chickpeas 1/2 ts Salt (Optional) 1/4 c Golden Raisins 1/8 ts Crushed Red Pepper 4 c Cooked Linguine (Hot) Yield: 4 Servings In a 2-quart saucepan, cook the spinach according to the package directions. Add the chick-peas and raisins and cook, stirring occasionally, until thoroughly heated, 3 to 4 minutes. Transfer the spinach mixture to a large mixing bowl; add the linguine, oil, salt, and pepper and toss to coat. Each serving provides: 1 Fat; 1 Protein; 1 Vegetable; 2 Breads; 1/2 Fruit. Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams Cholesterol. Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams Cholesterol. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Marinated Vegetable Salad Categories: Salads, Greek Yield: 6 servings 1 sm Eggplant (6 oz) 1 tb Lemon juice 1 md Red bell pepper 2 Garlic cloves, minced 1 c Drained thawed frozen 1 Ts. each oregano leaves and -artichoke hearts -red wine vinegar 1 c Small mushroom caps, cut 1/4 ts Marjoram leaves -into quarters 1/4 ts Thyme leaves 1/4 c Water 1/4 ts Basil leaves 1 tb Plus 1 ts. olive oil 1/4 ts Pepper On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside. Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes. Serving for 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Meatballs with Egg and Lemon Sauce Categories: Ground beef, Lamb, Greek, Beef, Sauces Yield: 6 servings 1 1/2 lb Ground lamb or beef 1 ts Dried oregano 1 md Onion, minced Salt and pepper to taste 1 Clove garlic, minced 3 Eggs 1/3 c Uncooked rice 2 tb Vegetable oil 2 tb Minced parsley Chicken or beef stock 1 ts Dried basil or mint 1/4 c Lemon juice Cooked rice Minced parsley Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Nut Strudel Categories: Greek, Desserts Yield: 6 servings 1 lb Walnuts, course chopped 2 ts Cinnamon 1 lb Butter Syrup: 1/2 c Granulated sugar 2 c Sugar 1 lb Filo strudel dough 2 c Water Filling: Juice of 1/2 lemon Start with the filling. Combine walnuts, sugar and cinnamon in a bowl. Melt the butter over medium heat, being careful not to burn. Allow the butter to settle for a few minutes. Skim the white foamy material from the top (clarify). With a pastry brush, butter the baking pan. Layer the pan with 12 individual sheets of filo, buttering each with pastry brush as they are placed. Be careful to cover the remaining sheets of filo with a slighlty damp twoel to avoid drying them out. Wet the walnut mixture with a small amount of butter and mix thoroughly. apply a layer of one-half of this mixture into the pan. Next apply five more layers of filo as before, on top of this. Layer next with remaining walnut mixture. Apply layers of filo dough on top of this until all is used. Chill for one-half hour. Cut rows of pastry length-wise and then cut diagonally to make diamond shapes. Pour remaining butter evenly over top. Pre-heat oven to 350 degrees F. and bake until golden brown (45min to 1 hour) Pour cooled syrup over the hot baklava until all is absorbed. Important: syrup must be cooled and baklava hot to avoid sogginess. To make syrup mix sugar, water, and lemon juice boil for 20 minutes. Remember to cool before pouring over pastry. Allow to cool to room temperature before eating. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Pasticio Categories: Casseroles, Ground beef, Greek, Lamb, Beef Yield: 6 servings 1 pk Pasta; cooked al dente -and liquid drained -(454 gms) 1 ts Oregano 1 lb Ground beef or lamb 1 ts Basil 2 Onions; chopped 1 ts Allspice 3 Cloves garlic; chopped 1 ts Cinnamon 1 cn Whole tomatoes; chopped 1 ts Sugar - to taste ----------------------------------TOPPING---------------------------------- 4 tb Butter 3 tb Parmesan cheese to taste 4 tb Flour 6 oz Feta cheese to taste 2 c Milk 2 To 3 eggs * Prepare ahead of time!!! Let cool completely! While toppping is cooling, prepare pasta and meat filling. Cook pasta tender but firm. Do NOT overcook! Brown the meat with the chopped onions and garlic. Add the spices, sugar to taste, and the drained tomatoes. Let the sauce simmer 30-45 min. Mix in the cooked pasta and put in a baking pan. To make the topping, melt the butter (or margarine) in a saucepan and mix in the flour to form a paste. Add the milk and heat at medium stirring constantly until mixture thickens. When thick, add parmesan and crumbled feta cheese and stir until melted. A few tablespoons of parmesan and about 6 ounces of feta. LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE BEATEN EGGS!!! After the eggs are stirred in, pour this mixture over the meat and pasta. Bake about 45 min or until brown. This dish is a bit like moussaka because of the topping. NOTE: 6/12/93 - Made this dish with Montery Jack cheese instead of feta. Used 1 to 1 1/2 cup tomato sauce instead of canned tomatoes and 2 eggs. Came out Delicious!!! - Set oven for 350-375F and cook a full 40 minutes. .\\ichele ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Ribs Categories: Pork/ham, Greek Yield: 4 servings 1/2 c Butter -taste 1 ts Garlic powder, or more to 3 lb Pork spareribs lemon juice oregano Combine butter and garlic. Rub garlic mixture on both sides of ribs. Squeeze fresh lemon juice all over ribs. Sprinkle oregano all over ribs. Place in oven. Bake at 350 F for 45 minutes to 1 hour. Baste lemon juice over meat several times during baking and just before serving. Makes excellent finger food! Serves 4. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Salad with Peppers Categories: Salads, Greek, Cheese/eggs, Hot Yield: 5 servings 3 Tomatoes, chopped 1/2 c Feta cheese, crumbled 1 Long English cucumer, DRESSING -chopped 1/4 c Red wine vinegar 1 md Onion, thinly sliced 3/4 c Vegetable oil or olive oil 1 lg Pepper, thinly sliced (Red, 1 ts Basil -yellow or orange) 1/2 ts Oregano 1 c Greek olives, or black 1/2 ts Salt -olives 1 ds Ground pepper Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings. Origin: Newspaper, article on hothouse peppers Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Style Red Snapper Categories: Fish/sea, Greek Yield: 4 servings 2 lb Red Snapper fillets 4 tb Minced fresh parsley 1 lg Red onion,thinly sliced 1 lg Tomato,cored and chopped 2 ts Oregano leaves 1/2 c Crumbled Feta or Blue cheese 4 tb Lemon juice Place fish in a lightly oiled baking dish.Lay onions over fish and sprinkle with oregano and lemon juice. Mix together parsley and tomatoes and spread over fish, then sprinkle with cheese. Cover tightly with foil and place in a preheated 350 degree oven for 25 to 30 minutes or until fish flakes easily with a fork. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Style Moussaka Categories: Lamb, Greek, Vegetables Yield: 6 servings 3 md Eggplants Freshly ground pepper 1/2 c Vegetable oil 1/4 lb Butter 3 lg Onions; chopped fine 6 tb Flour 2 lb Ground lamb; (or beef) 1 qt Milk 3 tb Tomato paste 4 Eggs; beaten until frothy 1/2 c Red wine Grated nutmeg 1/2 c Chopped parsley 2 c Ricotta or cottage cheese 1/4 ts Ground cinnamon 1 c Fine bread crumbs Salt 1 c Grated Parmesan cheese Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in 1/4 cup of the oil. Set aside. Heat the remaining oil in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat. Combine the tomato paste with the wine, parsley, cinnamon, salt and peper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from the fire. Preheat the oven to 375F. Make a white sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cook slightly and stir in the beaten eggs, nutmeg and ricotta. Grease an 11x16-inch pan and sprinkle the bottom lightly with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan, sprinkling each layer with Parmesan and crumbs. Pour the ricotta sauce over the top and bake 1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving. Cut into squares and serve. The flavors in this dish really improve if you make it a day ahead. FROM: RITA TAULE, Prodigy ID# BTVC62A. Prepared in advance, Moussaka can be served lukewarm or at room temperature. Format for MM Judy Garnett. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Tomato Sauce with Olive Oil Categories: Greek, Sauces Yield: 1 servings Karen Mintzias 1/4 c Red wine 2 tb Olive oil Salt & freshly ground pepper 1 sm Onion; chopped 1 Stick cinnamon (optional) 2 Garlic cloves; minced 2 Sprigs parsley; chopped 2 lb Fresh tomatoes* 1 Sprig fresh basil; chopped 1 ts Granulated sugar *Note: Tomatoes should be peeled and chopped if fresh, or you may substitute 1 two-and-one-half pound can plum tomatoes, chopped. Heat the oil in a heavy saucepan, stir in the onions, and cook gently until transparent. Add the garlic, tomatoes, sugar, wine, salt and pepper, and cinnamon, if desired. Taste for seasoning, then allow the sauce to simmer gently for 30 minutes. Remove the cinnamon stick before serving hot. NOTE: For a thicker sauce, add 1/4 cup tomato paste diluted with 1/4 cup water when adding the tomatoes. For a smoother consistency, the sauce may be strained and seeds discarded just before the parsley and basil are added. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Tomato Sauce Categories: Sauces, Greek, Lamb Yield: 1 servings 3 tb Olive oil 5 Very ripe tomatoes 2 ts Oregano (coarsely chopped) 1 Onion; chopped 2 tb Parsley; chopped 1 c Red wine 1 pn Allspice 1 Clove garlic; chopped Salt & pepper to taste 8 oz Can tomatoes 1. Heat fry pan and add olive oil. Saute onion and garlic until clear. Add tomatoes, parsley and oregano. Simmer, covered until the tomatoes are very tender, about 25 min. Add remaining ingredients and cook 20 more minutes. Source: Jeff Smith (Frugal Gourmet) Posted by JUDY GARNETT, Prodigy ID# PJXG05A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Tsoureki (Easter Bread) Categories: Greek, Breads Yield: 2 servings Karen Mintzias 5 tb Orange juice 1 c Milk 1 tb Grated orange rind 1/2 c Sweet butter 5 1/2 c Sifted flour 1 pk Active dry yeast Butter; melted 1/2 c Granulated sugar Red-dyed, hard-boiled eggs 1 ts Salt 1/4 c Slivered almonds 2 Eggs; beaten 2 tb Granulated sugar In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. From "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Beans and Squash Categories: Russian, Vegetables, Beans Yield: 12 servings 1 lb Green beans,trimmed 1/4 c Parsley leaves,chopped 1 Butternut squash 3/4 ts Salt 4 tb Butter,unsalted 1/4 ts Black pepper 1 Garlic clove,chopped 1 tb Lemon juice 1/4 c Currant jelly 1/2 c Walnuts,toasted,chopped 1/4 c Basil leaves,chopped 1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks. Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and refrigerated. 2. Heat buuter in same pan over medium heat. Add galic; saute 2 minutes.Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted. 3. Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Beans in Mustard Sauce Categories: Vegetables, Italian, Beans, Sauces Yield: 4 servings 2 c Green Beans -----------------------------------SAUCE----------------------------------- 1/2 ts Mustard seed 1/4 c Pine nuts or Almonds 1 pn Rosemary or Rue 1 ts Wine vinegar 1/4 ts Cummin 1/4 c Beef stock 2 ts Honey Steam the green beans in a little water till tender, and partially drain To prepare the mustard sauce, fgrind together mustard seed, rosemary (or rue) and cumin. Add to honey, finely chopped nuts, vinegar, and stock. Heat the sauce, then pour it into the pan of cooked grean beans. Stir and simmer for a few minutes. Serve with butter and a sprinkling of pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Gnocchi with Cream Sauce Categories: Italian, Pasta, Sauces Yield: 6 servings ----------------------------------GNOCCHI---------------------------------- 1 lb Fresh spinach; washed and 1 c Parmesan; freshly grated - stems removed 1 Egg; lightly beaten 2 tb Onion; finely chopped 1/4 ts Nutmeg; freshly grated 3 tb Butter Salt & Pepper to taste 1 lb Ricotta cheese 1 c Flour --------------------------------CREAM SAUCE-------------------------------- 4 tb Butter 3/4 c Parmesan; freshly grated 1 c Heavy cream Cook the spinach with just the water that clings to it from cleaning. Cool. Squeeze as dry as possible with hands and chop finely. Saute the spinach and onion in the butter until soft. Transfer to a bowl. Stir in ricotta, Parmesan, and egg. Mix well. Season with nutmeg, salt and pepper. (You can mix in processor before adding the flour). Stir in flour. The mixture will be slightly sticky. Flour hands and shape mixture into small balls, no larger than 3/4 inch in diameter. Reflour hands whenever mixture begins to get sticky. Dry on a floured baking tray. To freeze: place in freezer on trays until firm. Transfer to plastic bags to store. Cream Sauce: Simmer butter and cream in a saucepan over medium heat until thickened, about 20 to 30 minutes. Bring a large pot of salted water to a boil. Drop in the gnocchi. Let the water return to a boil and cook gnocchi until they float to the top. Remove with a slotted spoon and place in a warmed bowl. Add Cream Sauce and Parmesan cheese. Gently toss to coat well. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Linquine with Four Cheeses Categories: Italian, Pasta, Sauces Yield: 4 servings 1/2 c Part-skim ricotta cheese 3 tb Skim milk 2 oz Each mozzarella and Fontina 3 c Cooked spinach linguine -cheeses, shredded -(HOT) 2 oz Grated Parmesan cheese 8 ts Reduced-calorie margarine In small saucepan heat ricotta cheese until thinned, stirring constantly with wooden spoon; gradually add remaining cheeses, stirring constantly after each addition until cheeses are melted. Continuing to stir, add milk, 1 tablespoon at a time, stirring until thoroughly combined. Keep warm over lowest possible heat. In mixing bowl combine hot linguine and margarine, tossing until margarine is completely melted. Transfer linguine to serving dish and top with cheese sauce. Toss to combine and serve immediately. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Pepper Bread Categories: Breads, German Yield: 1 servings 300 g Flour, wheat 300 cc Water, 40°C 350 g Flour, rye 100 cc Apple-Juice 700 g Leaven 5 g Pepper, green from 20 g Salt -Madagascar 20 g Yeast, fresh Prepare the pepper as following three days before baking. Give pepper in 100 cc apple-juice and change every day. Give the flour in a pot, mix well with pepper, add salt and yeast at different ends of the pot, add water while stirring, add leaven. Knead well during 5 min. Cover and let rest for 30 min. Knead well and form as you like. Cover and let rest 60 min. til it doubled its volume. Bake in preheated oven at 225°C for 70 min. If you divide the paste in two parts the baking time would be 50 min. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Veal Chops Pizziaola Categories: Italian, Veal, Sauces Yield: 4 servings 4 Veal T-bone loin chops, 1 -juice) -inch thick 2 lg Garlic cloves, flattened 2 ts Olive oil 1 ts Sugar 2 ts Dried oregano, crumbled 1 ts Dried basil, crumbled Salt 1 ts Dried oregano, crumbled Freshly-ground black pepper 8 Anchovy fillets, pounded to 4 ts Olive oil -smooth paste 1 md Onion, finely minced 4 ts Capers, drained 1 cn Italian plum tomatoes with Fresh Italian parsley, -basil, drained and -minced (garnish) Coarsely chopped (reserve 4 Lemon wedges (garnish) Pat veal chops dry, then rub with oil, oregano, salt, and pepper. Arrange in a single layer in baking dish. Set aside at room temperature for 2 hours. Heat oil in heavy (or non-stick) large skillet over medium heat. Add onion and cook until wilted. Stir in chopped tomatoes, garlic, sugar, basil, and oregano. Increase heat to medium-high; cook until juice evaporate, about 5 minutes. Blend in reserved tomato juice with anchovy fillets. Partially cover and cook until thickened, about 10 minutes. Stir in capers and cook for 5 minutes longer. Grease broiler pan and position about 3 inches from heat; preheat pan and broiler. Transfer chops to heated pan; cook, turning several times, until charred and crusty on outside and juicy inside, about 10 minutes total. Brush chops during last several minutes with any marinade remaining in dish. Transfer chops to individual plates (warmed). Nap evenly with sauce. Sprinkle with parsley. Garnish with lemon wedges. Makes 4 servings. [Bon Appetit's LIGHT AND EASY SPECIAL] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gross-Suppe (Semolina Soup) Categories: Soups/stews, German Yield: 4 servings 1 l Meat broth (approx. 1 qt) Chives 1 c Semolina 50 g Butter (3 1/2 Tbsp) 1 Egg Salt to taste A few sprigs parsley, Pepper to taste -chopped, OR a bit of Ground nutmeg to taste -chopped Slowly stir the semolina into the boiling broth and cook for 1 hour. Shortly before serving, stir in a beaten egg, adjust seasoning with salt, pepper, and nutmeg. Add the chopped parsley or chives, and dot with butter. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ground Beef with Spaghetti Parmigiana Categories: Italian, Ground beef, Pasta, Beef Yield: 6 servings 1 pk Spaghetti(8oz) 1/2 ts Salt 1 lb Ground beef 1/4 ts Pepper 1 Onion,medium,diced 1/4 ts Sugar 12 oz Kernel corn w/sweet peppers 1/8 ts Cinnamon,ground 1 cn Tomato sauce(8oz) 1/4 c Parmesan cheese,grated 1/4 c Water 2 tb Butter or margarine 1. In saucepot, prepare spaghetti as label directs; drain. Return spaghetti to saucepot. 2. Meanwhile, in 12" skillet over medium-high heat, cook ground beef and onion, stirring occasionally, until all pan juices evaporate and meat is browned. Add corn, tomato sauce, water, salt, pepper, sugar, and ground cinnamon; heat through. 3. Toss spaghetti with parmesan cheese and butter or margarine. Arrange spaghetti on warm platter. Spoon meat mixture over spaghetti. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gruiben (Cracklings) Categories: Pork/ham, German Yield: 4 servings 2 1/2 kg Fresh pork bacon [the fatty -1/2 lbs) -layer right underneath 1/8 l Milk or water (1/2 cup plus The skin. K.B.] (approx. 5 -1/2 Tbsp) Cut the bacon into 3/4-inch cubes and put into a tall pot which must not get filled more than halfway up (to prevent the large amount of foam during the rendering process from running over and spilling). Heat up slowly, else the bacon will stick to the bottom and scorch. As soon as there is a little liquid fat covering the bottom of the pot, add milk or water, and heat up more, constantly stirring. Let the cracklings brown a little bit more, then pour off the liquid lard, through a sieve, into an earthenware pot. Warm cracklings are very popular in-between meal. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gruibenknoedel (Cracklings Dumplings) Categories: Soups/stews, German Yield: 4 servings 1 c Cracklings 2 tb Flour 2 Eggs 125 g Plain breadcrumbs (4.5 oz) greens [chopped parsley and/or chives] seasonings (pepper, paprika, marjoram) Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slip into barely boiling water, and let steep. Transfer to hot beef broth and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gruibensalat (Crackling Salad) Categories: Salads, Vegetables, German Yield: 4 servings 1 kg Potatoes, boiled in their 100 g Cracklings (3 1/2 oz) -jackets and peeled (a 1/2 tb Pepper Generous 2 lbs) 1 tb (level) salt 1 lg Onion, sliced A few Tbsp meat broth or 125 g Lard (1/2 cup plus 1 Tbsp) -water This is an old-style recipe from grandma's more thrifty age, and is rarely found today. Slice the potatoes while still hot, and mix in the sliced onion. Add the liquid and seasoning. Meanwhile, heat the cracklings in the lard, and when very hot, pour over the potato salad, and lightly stir in. In olden times, this was eaten with a slice of rye bread. Today, one could serve it with something like an endive (escarole) salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grundstock Nudelteig (Basic Pasta Dough) Categories: Pasta, German Yield: 4 servings 400 g Flour (3 1/2 cups) 1/8 l Water (1/2 cup plus 1/2 2 Eggs -Tbsp) Mix flour, eggs (only if pasta is supposed to be more on the firm side), and water, and knead into a firm dough. Continue kneading until dough pulls free off hands and pasta board. Cut into 2 or 3 loaves, and again knead until smooth. Let rest for 20 to 30 minutes, then - on a floured pastry board - roll out. Cut noodles with a knife, or roll with with the palm of your hand. Serves 4. [Note: For 'Schupfnudle' - noodles rolled by hand - do not use any egg, else the noodles get too firm. Also, the cooked, drained and rinsed 'Schupfnudle' are swished around in butter foam or lard before serving with stewed fruit or salad. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grune Bohnen Mit Birner Categories: Beans, German Yield: 4 servings 8 oz Runner beans 1 oz Sugar 8 oz Sliced pealed pears 2 oz Vinegar 4 oz Butter Salt & pepper Clean and trim runner beans and slice thinly. Par boil in salted water for 12 minutes. Drain and toss in butter with pears. Sason to taste and add sugar and vinegar. Stir well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grzyby W Smietanie (Mushrooms with Sour Cream) Categories: Ethnic Yield: 6 servings 6 tb Butter or margarine 1 1/4 lb Mushrooms, sliced 1 lg Onion, chopped 3/4 ts Salt 2 tb Flour 1/4 ts Pepper 2 tb Milk 1/2 ts Paprika 1 1/2 c Sour cream 1>. In melted butter in a large skillet, saute onion till golden. Sprinkle with flour; add milk and 3/4 cup sour cream; while stirring, bring just to a simmer. 2>. Add sliced mushrooms, salt, pepper and paprika. Simmer, covered, for 5 minutes, stirring occasionally. 3>. Stir in remaining sour cream; heat thoroughly while stirring constantly. Serve at once. Source: the complete book of World Cookery Crescent Books, Inc. A Division of Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN 7064 0023 2 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gyro Sandwiches Categories: Greek Yield: 16 servings Karen Mintzias --------------------------------GYRO PATTIES-------------------------------- 1 1/4 lb Lean ground beef 1 tb Garlic powder 1 1/4 lb Lean ground lamb 3/4 tb Ground pepper (or more) 1/4 c Oregano 1 ts Thyme 1 1/2 tb Onion powder 3/4 ts Salt --------------------------------YOGURT SAUCE-------------------------------- 1 c Plain yogurt Garlic powder 1/4 c Finely chopped cucumber Salt & white pepper 1/4 c Finely chopped onion 8 lg Pita breads; cut in half 2 ts Olive oil Thinly sliced onion rings For patties: Preheat broiler or prepare barbeque. Combine ingredients lightly but thoroughly in large bowl. Shape into 16 thin patties and broil, turning once, until done as desired. For sauce: Combine first 4 ingredients in small bowl. Add garlic powder, salt and pepper to taste. To assemble sandwich, place 1 meat patty in each pita half and top with yogurt sauce and onion slices. Source: (Journey's End - Mundelein, Illinois) Favorite Restaurant Recipes. ISBN: 0-89535-100-5 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gyro Categories: Greek Yield: 6 servings 1 lb Ground pork About 6 cloves of crushed 1 lb Ground lamb, there's no -garlic -special lamb, try lamb Squeeze out the juice from 1 -shoulder -lemon 1 ts Salt 1 ts Oregano Some freshly ground black 2 tb Ouzo -pepper Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gyros (Doners, Yeros) Categories: Greek Yield: 6 servings 2 lb Lean lamb, ground Salt & freshly ground pepper 2 Bread slices;toasted,crushed 3 Slices bacon (?!!) 1 ts Allspice; pounded (?) 6 Pita bread pockets 1 ts Coriander; crushed 2 Tomatoes; sliced thin 1 Garlic clove; crushed Vinegar & oil to taste 1 Onion; grated 1 c Chopped fresh parsley 1 ts Chopped fresh savory 1 c Plain yogurt In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gyros Categories: Greek Yield: 6 servings Karen Mintzias Salt & freshly ground pepper 2 lb Lean lamb, ground 3 sl Bacon 2 sl Bread; toasted, crushed 6 Pita bread pockets 1 ts Allspice; pounded 2 Tomatoes; sliced thin 1 ts Coriander; crushed Vinegar & oil to taste 1 Garlic clove; crushed 1 c Chopped fresh parsley 1 Onion; grated 1 c Plain yogurt 1 ts Chopped fresh savory In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hackbraten (Falscher Has) Categories: Beef, Pork/ham, German Yield: 4 servings 250 g Ground pork (a generous 1/2 1 bn Parsley, finely chopped -lb) 1 pn Sugar 250 g Ground beef (a generous 1/2 2 tb Lard -lb) 1 Onion, sliced 100 g Plain breadcrumbs (3.5 oz) 4 To 5 cloves garlic, whole 2 Eggs 1/2 Yellow turnip, sliced 1 Onion, finely chopped -[substitute: carrot] 1 Clove garlic, mashed or Water for pan gravy -minced Mix the ground meat with all the other ingredients [except for the lard, the sliced yellow turnip, sliced onion, and whole garlic cloves] and shape into a rectangular loaf. Put in a casserole dish with the lard, the sliced onion, whole garlic cloves, and sliced yellow turnip. Roast at 390 degrees F until the onions turn brown. Then, add a little bit of water. Continue to roast, basting frequently. Add more water as needed. If the crust is getting too dark, cover the top of the meatloaf with aluminum foil. In the olden days, the cook put a clay tile on top of the meatloaf to achieve the same effect. At 390 degrees F, the meatloaf will be done after 1 1/2 hours and may be served immediately, sliced, and topped with the reheated pan juices. Serve with potato salad or green salad [lettuce]. Serves 4. [Note: 'Falscher Has' literally means imitation rabbit. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haebernes Mus (Oatmeal Mush) Categories: German Yield: 4 servings 500 g Oatmeal (OR wheat flour) (a 3 tb Lard -generous lb) 1 ds Salt 1/4 l Water 1 (1 cup plus 1 Tbsp) From grandmother's more thrifty times; rarely encountered today. In a skillet, brown the oatmeal a bit. Then add water and salt. In a cast iron skillet, pan fry the resulting thick dough in the lard, tearing it into pieces in the process. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haggis (Mock) Categories: Ethnic, Beef Yield: 1 servings 1/2 lb Liver ; 225 grams 1 pn -Pepper 1/2 lb Beef, minced; 225 grams 1 pn Nutmeg;grated 2 md Onions 1/3 c -Water; 50 ml approx. 6 oz Oatmeal, medium; 175 grams -in which liver had been 6 oz Suet; shredded; 175 grams -boiled 1 ts -Salt 1 pn Cayenne pepper "Haggis, "The great Chieftain of the pudding' race", as Robert Burns, described it, is indeed a toothsome morsel and it is a great pity that many English people look upon it as more a Scottish joke than a good Scottish dish. However since Haggis is made from the stomach, lungs and other internals of a sheep it is a rather gruesome sight during certain stages of its cooking, as anyone who has witnessed the process will agree. The lung must be first be heating in a pan of hot water with the trachea hanging over the side to allow any blood and froth to escape and the stomach bag must be cleaned and scraped very thoroughly before it is used. I must say from experience that it takes needs a fairly robust stomach to first prepare and then eat it. If you can buy prepared haggis I do strongly recommend you to try it. All you need to do is slice it and fry it in a lightly greased frying pan. If you cannot buy ready-made haggis, then the following is tasty substitute.." Boil the liver for five minutes. Drain and put aside to cool. Toast the oatmeal in a dry frying pan or in the oven until it begins to turn a pale brown. Peel and mince the onions and the liver. Mix all the ingredients with the seasoning and stir in some of the water in which the liver has been boiled. The mixture should be thoroughly moist but not wet. Have ready a greased basin large enough to give the mixture room to swell. Cover with greaseproof paper and a cloth and boil or steam for three hours. The traditional way to serve haggis is with mashed potatoes and turnips - "tatties and neeps", as they are called in Scotland - and to give the meal a truly Scottish flavour you should serve a glass of whiskey along with it. I like to let the mock haggis go cold and then slice it and heat it through in a frying pan (without fat) until golden brown on both sides. This way it is very good with poached eggs and even with chips. Note: if your mince looks to be on the fatty side, then cut down the quantity of suet to 4 oz (100grams). SOURCE:_ Lillian Beckwith's Herbidean Cookbook_ by Lillian Beckwith, Lillian Beckwith an English writer, lived in the Hebrides as a crofter for 20 years. boile ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haggis (Scotch-Canadian) Categories: Pork/ham, Canadian Yield: 8 servings 2 1/2 lb Pork fat or salt pork 2 ts Salt 1 lb Pork liver; approx 3 lb 1/2 ts Pepper 1 1/2 c Rolled oats This New Brunswick recipe reflects a change in the traditional haggis - a change which recent Scottish arrivals consider akin to sacrilege. Directions: Grease a 9x5x3 inch loaf pan. Cut Pork fat in cubes and fry out the fat from the pork or salt pork fat. Pour off the grease as it accumulates. When the pieces are golden brown and crisp they are called "crackin's in Ontario, or "Kips" in the Maritimes. Drain well. Cool. Wash the pork liver and place in a large pot. Cover with boiling water and boil for about 1 hour, or until a fork can easily be inserted. Remove liver and allow to cool. Reserve liquid. Put cooled liver and 2 cups of cracklin's through the food grinder. Mix together. Stir in the oats, salt and pepper. Add sufficient cooking liquid to hold mixture together. Press into prepared loaf pan, cover with waxed paper and foil. Steam for 1 hour. Cool. To Serve, slice 1/2 inch thick and pan fry until golden brown on both sides. Serve piping hot. from _The Laura Secord Canadian Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haggis Categories: Ethnic Yield: 1 servings Stomach bag and pluck (heart -oatmeal) Liver and lights of a sheep 1 2/3 c Suet -(You can substitute a Salt & pepper -Selection of organ meats) -trussing needle and fine 2 Onions; peeled - stirng 2 c Pinhead oatmeal; (Irish Thoroughly wash the stomach bag in cold water. Turn it inside out and scald it, then scrape the surface with a knife. Soak it in cold salted water overnight. Next day remove the bag from the water and leave it on one side while preparing the filling. Wash the pluck. Put it into a pan, with the windpipe hanging over the side into a bowl, to let out any impurities. Cover the pluck with cold water, add 1 teaspoon of salt and bring the water to a boil. Skim the surface, then simmer for 1 1/2 to 2 hours. Meanwhile parboil the onions, drain, reserving the ligquid, and chop them roughly. Also tpast the pinhead oatmeal until golden brown. Drain the pluck when ready and cut away the windpipe and any excess gristle. Mince half the liver with all the heart and lights, then stir in the shredded suet, the toasted oatmeal and the onions. Season well with salt and pepper. Moisten with as much of the onion or pluck water as necessary to make the mixture soft. With the rough surface of the bag outside fill it just over half full, the oatmeal will swell during cooking, and sew the ends together with the trussing needle and fine string. Prick the bag in places with the needlw. Place the haggis on and enamel plate and put it into a pan of boiling water. Cover the pan and cook for about 3 hours, adding more boiling water when necessary to keep the haggis covered. Serve with the traditional accompaniment of Tatties-an'Neeps. (Mashed potatoes and mashed turnips.) This is typically served on Burns' Night, January 25, when Scotland celebrates the birth of their greatest poet, Robert Burns, who was born in Ayrshire on that date in 1759. During the celebration, Burns poems are read, and the haggis is addressed by a member of the party, ceremonially, in the for of verses from Burns' poem, "Address to a Haggis" A typical meal for Burn's night would include, Cock-a-Leekie, Haggis with Tattie-an'-neeps, Roastit Beef, Tipsy Laird, and Dunlop Cheese. Source: A Feast of Scotland, by Janet Warren ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Halvah Categories: Russian, Candies Yield: 1 servings 6 c Granulated sugar 7 tb Sesame seeds 4 tb Syrup (corn?); -=OR=- 1 tb Shortening or oil 1 ts -Lemon acid ------------------------------FOR SOFT HALVAH------------------------------ 8 Egg whites Add cold sugar syrup to beaten egg whites. THe prepared caramel-albumen paste is to be combined with prepared sesame seeds. It is best to do this in a confectionary pot (whatever THAT is). It has a spherical bottom. Spread the paste onto a greased confectinary sheet or stainless-steel board, rolled out into a layer of about 5 cm and cut into 50-70-gram lumps. The form can be square, diamond, and/or rectangular. You can also form oblong braids... Posted by DEBRA WEST, Prodigy ID# CNVB41A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Halwau-E Aurd-E Sujee (Semolina Sweetmeat) Categories: Ethnic, Desserts Yield: 1 servings 1 c Sugar 1/4 c Blanched, slivered almonds 2 c Water 1/2 ts Ground cardamom (or more) 3/4 c Ghee 1 ts Rose water (or more) 1 c Coarse semolina (farina) Add'l pistachios or almonds 1/4 c Blanched pistachio nuts Cooking time: 30-35 minutes Combine sugar and water in a pan and stir occasionally until dissolved over medium heat. Bring to the boil, and boil briskly for 5 minutes without stirring. Remove from heat and leave aside in pan. In a heavy deep pan heat ghee and add semolina. Stir over medium heat for 5 minutes. Semolina should not colour. Pour hot syrup over semolina, stirring constantly. When smoothly blended, reduce heat a little and leave to cook, uncovered, until liquid is absorbed. Mixture should be thick, but still moist at this stage. Stir in nuts, and cardamom and rose water to taste. Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and leave on low heat for 5 minutes. Turn of heat and leave pan undisturbed for 10 minutes. Spread halwau on a flat, lightly oiled platter and decorate with nuts. Serve warm or cold, cutting pieces into diamond shapes or squares. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham with Noodles (Schinkennudeln) Categories: Pasta, Pork/ham, German Yield: 4 servings 3/4 lb Fresh egg noodles 3 tb Grated Swiss cheese 1/2 lb Ham, diced -(Emmentaler) Salt 1 tb To 2 tb butter 1 c Sour cream 2 tb Bread crumbs This is one of the most popular German casseroles, especially south of the Main Line. Preheat the oven to 350 degrees F. Cook the noodles in salted water and drain; they can also be left over from the day before. Fill a souffle pan with alternate layers of ham and noodles; salt lightly and put some of the sour cream and some grated cheese over each layer. The top layer should consist of noodles. Dot with little bits of butter and sprinkle with bread crumbs. Bake in the oven for about 30 minutes. Variations: This version of the recipe comes from Swabia; feel free to increase the proportions of the costlier ingredients (ham, butter, sour cream) as your fancy dictates. In another version of this casserole, the ingredients are all mixed together in one bowl, along with 3 eggs, the souffle pan is well greased with butter (always recommended), and the contents of the bowl transferred to the pan, the proceed as described above. Makes 4 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham, Cheese, and Herb Baguette Categories: French, Breads, Cheese/eggs Yield: 8 servings 1 1/2 tb Active dry yeast 1/2 c Freshly grated Parmesan 1 1/2 c Warm water -cheese 1 tb Honey 2 ts Chopped fresh rosemary OR 1 4 c (approx.) unbleached white -tsp crumbled dried -flour 2 ts Chopped fresh thyme OR 1 tsp 1/2 ts Salt (optional) -crumbled dried 4 tb Olive oil 2 ts Chopped fresh sage OR 1 tsp 1 1/2 c Cubed ham or pork -crumbled dried ...This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads... generous grinding of black pepper 1. Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl. 2. Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough.. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well-greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel. 3. Preheat the oven to 450 degrees F. 4. Make the second loaf. Place the two loaves of bread in a dry warm spot and let the sit, covered, for 15 minutes. 5. Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom. Serves 8. Makes 2 loaves. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haman's Ears (Humen Taschen) Categories: Cookies, Jewish Yield: 30 servings -----------------------------------DOUGH----------------------------------- 8 Egg-whites 8 tb Oil 4 Eggs 4 tb Rum 12 tb Sugar 900 g Flour ----------------------------------FILLING---------------------------------- 1/2 kg Nuts, minced Peeling from 1 lemon * 1/2 kg Honey * Is "Zetst" the correct word? Mix all dough ingredients together and let them stay for half an hour. Mix filling ingredients on a pan over fire till it gets thick. Remove heat and add the lemon peeling. Thin the dough on a floured surface to a thin layer. Cut with a glass round portions from the dough, put some filling on each round and fold the dough to the traditional triangular form. Bake in a preheated oven at 180 grades Celsius for about half an hour. Optionally smear some egg-yolk on the cookies a few minutes before baking is finished to add some glaze. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haman's Ears Categories: Desserts, Jewish, Italian Yield: 1 servings Anne MacLellan 1/2 ts Vanilla extract 2 Eggs 2 tb Rum or brandy 2 Egg yolks 2 1/2 c Flour, unbleached 1/4 c Sugar 1 c Oil, olive or otherwise for 1/2 ts Salt -frying 1 ts Lemon rind, grated -Confectioner's or icing 3 tb Olive oil -sugar Orecchi di Aman For the Italian Jews orecchi di Aman are as synonymous with the festival of Purim as the Hamantaschen are for the Ashkenazim. In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind, olive oil, vanilla extract and rum. Gradually add enough flour to make a rahter soft dough. Turn out onto a floured working surface and knead for 2 or 3 minutes. Roll very thin. With a pastry cutter or sharp knife, cut into strips 1 inch x 4 to 7 inches. Slowly heat the oil in a small saucepan. (Oil is at the right temperature when a small piece of dough drops into it floats and begins to sizzle.) Fry a few strips at a time, twirling them to give them odd shapes until they are lightly golden. (Tie the longer pieces into a knot before frying them.) Drain and place on a paper towe. When all the ears are done, transfer to a large serving dish, sprinkling each layer with confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen Source:_Classic Cuisine of the Italian Jews_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hamantaschen Categories: Jewish Yield: 5 servings 2/3 c Butter, softened 2 c Pitted prunes 1 c Granulated sugar 1 c Raisins 3 tb Liquid honey 1/2 c Walnuts 1 ts Vanilla 1 ts Grated lemon rind 3 Eggs 1/4 c Lemon juice 3 c All purpose flour 2 tb Granulated sugar 1 ts Baking powder 1 Egg, lightly beaten FILLING: Tricornered hat-shaped hamantaschen, filled with dried fruit, poppy seeds or jam, are a traditional treat during PURIM, one of the liveliest of the Jewish holidays. Try our prune filled version for a sweet taste of the festivities on March 19. In large bowl, beat together butter and sugar until fluffy. Beat in honey, vanilla and eggs, one at a time, beating well after each addition. Combine flour with baking powder; gradually stir into butter mixture. Press gently into ball; wrap and refrigerate for at least 2 hours or up to 3 days. FILLING: In food processor, finely chop together prunes, raisins,walnuts, lemon rind and juice, and sugar. On floured surface, roll out one-quarter of the dough at a time to 1/8 inch thickness. Using floured 2-1/2 inch round cutter, cut out rounds. Place heaping teaspoonful of filling in center of each. Fold three sides up to make three corners;pinch each corner to seal. Reroll scraps once. Place on greased baking sheets; brush egg over edges. Bake in 350 F oven for 15-20 minutes or until golden. Let cool on racks. Makes about 5 dozen. Origin: Canadian Living, March 1992. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hammelsuppe (Mutton Soup) Categories: Soups/stews, Lamb, German Yield: 6 servings 600 g Mutton 1 Carrot 1 ts Salt 3 md Carrots 1 Onion 4 ts Fine farina 1/2 Celariac (celery root) 1 Egg yolk 1 Leek 2 ts Cream or milk Serves four. Potato dumplings (Kartoffelkloesse), parsley, nutmeg Cut well washed pieces of mutton into bite sized pieces. Place in water (1 1/2 liters) with salt and bring to a boil. Add the the celeriac and carrots, finely cut onion, and then put in cubed potato. Cook for 1 1/2 hours. If the potatoes do not fall apart, run them through a sieve. One half hour before the soup is finished, sprinkle in the farina. When fully cooked, put walnut-sized pieces of potato dumpling into the soup. After ten minutes stir in chopped parsley, nutmeg, and add in the egg yolk that was beaten into the cream or milk. Posted by John Hartman. Courtesy of Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haring Salade (Marinated Herring Salad) Categories: Ethnic, Fish/sea, Salads Yield: 8 servings 1 c Marinated herring, drained 1/2 sm Spanish onion, sliced (jar approx 200g) 8 Lettuce leaves 1 c Potatoes, diced, cooked 3 Eggs, hard cooked, 1 c Beets, diced, cooked -quartered 1/2 c Dill pickles, chopped 2 Apples, chopped -------------------------------CREAM DRESSING------------------------------- 1 c Cream 35% 1/2 ts Dillweed 1 tb White vinegar 1/4 ts Salt 1 ts Prepared mustard 1/4 ts Pepper The Dutch love herring. You can add or delete ingredients freely in this salad. In a large bowl, combine herring, potatoes, beets, apples, pickles and onion. Toss lightly with dressing. Arrange salad on individual lettuce lined plates. Garnish with eggs. Dressing: In a small bowl, whisk together cream, vinegar, mustard, dill, salt and pepper. Makes about 1 cup. From Canadian Living Nov/93 Typed at you by Helen Peagram - E-Cuisine Conference Moderator ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haroset Categories: Jewish Yield: 8 servings 1/2 lb Pitted dates 2 tb Sesame seeds 1/4 lb Raisins 1/2 ts Cumin 4 Dried figs 1/2 ts Ground ginger 1 1/2 c Sweet kosher wine 1/2 ts Cinnamon 1/4 lb Walnuts 1/2 ts Cardamon 1/4 lb Alonds Place the dried fruits in a food processor or blender; chop fine. Add 1/2 cup of the wine. Mix again at low speed. Add the remaining ingredients and mix at low speed until nearly smooth. Makes 8 servings. Origin: Journal American, March 24, 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Harvest Broth - Cawl Cynhaeaf Categories: Soups/stews, Ethnic Yield: 1 servings 1 kg Welsh neck of lamb 1 sm Turnip 200 g Peas 1 sm Cauliflower 200 g Broad beans 5 Sprigs of parsley 1 md Carrot 1 1/2 l Water 1 Onion Salt and pepper Remove as much fat as possible from the meat. Place the meat in a large saucepan and cover with the water. Bring to the boil and skim any fat from the surface of the liquid. Shell the peas and beans. Peel and dice the carrot, onion and turnip. Add the vegetables, except the cauliflower, to the meat. Season. Cover the saucepan and simmer slowly for 3 hours. 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan. Serve hot decorated with sprigs of parsley. From:Country Cookery - Recipes from Wales by Sian Llewellyn. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hasenoehrle (Rabbit Ears) Categories: Meats, German Yield: 4 servings 400 g Flour (3 1/2 cups) 1 Spoon clarified butter 1 ds Salt 3/16 l Warm milk (2/3 cup plus 1/4 1 Egg -cup) As much baking powder as Sugar to taste -will fit on the tip of Ground cinnamon to taste A knife Fat for frying Combine the flour, salt, egg, milk, and clarified butter and knead into a firm noodle dough. Let rest for one hour. On a floured pastry board, roll out to the thickness of the back of a knife. With a knife or pastry wheel, cut into rectangles and deep fry until golden brown. While still hot, dust with sugar and cinnamon, and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hawayij (Spice Mix) Categories: Mideast, Condiment, Mix Yield: 1 servings Karen Mintzias 1 ts Saffron threads 6 ts Black peppercorns 1 ts Cardamom seeds 3 ts Caraway seeds 2 ts Tumeric Pound peppercorns, caraway seeds, saffron and cardamom seeds in a mortar, or grind in a blender. Stir in tumeric and store spice mix in a sealed jar. Use according to recipes. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haworth Bilberry Pie Categories: Pies, Londontowne Yield: 1 servings 500 g Bilberries Shortcrust or puff pastry 125 g Caster sugar Egg white, lightly beaten 2 lg Apples cooking Sugar, extra Mix the bilberries and half the sugar. Core the apples and bake until tender. Scrape out the pulp and sweeten with the remaining sugar and mix with the bilberries. Butter and line a pie plate with pastry. Put in the bilberry filling and cover with pastry. Brush with egg white if using shortcrust pastry. Sprinkle with a thin layer of sugar. If using puff pastry glaze with an egg glaze. Bake in a hot oven to set the pastry - gas 6 to 7, 200 - 220 Celsius (400 - 425 F) - then lower the heat to moderate (gas 4, 180C, 350F) to cook the fruit. Serve with cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hazelnut Torte Categories: Cakes, German Yield: 8 servings 5 lg Eggs, Separated 1 1/2 c Hazelnuts (Filberts),Ground* 3/4 c Sugar 1 ts Vanilla Extract 6 tb Water 2 tb Confectioners' Sugar 1 3/4 c Cake Flour, Sifted 1 c Cream, Heavy, Whipped 1 ts Baking Powder Fresh Strawberries, Optional Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Heli Spetziotiko (Eel Spetzes-Style) Categories: Greek, Fish/sea Yield: 4 servings Karen Mintzias 1 tb Fresh thyme; -OR- 2 tb Olive oil 1/2 ts -Greek "Mountain" thyme 2 lb Eel; (moray, conger, OR 1 Bay leaf; crumbled - freshwaterer), dressed, 1 Lemon; zested - cut into 2-1/2" thick pcs. 1 ts Lemon juice 1/2 lb Onions; roughly chopped 2 Garlic cloves; minced 3 Sun-dried tomatoes (in oil) 1 c Finely chopped parsley - snipped up & soaked in: -- (flat-leaf type) 2 tb Boiling water; -OR- 1 tb Finely chopped fresh mint 1 tb -Tomato paste instead Salt 3/4 lb Tomatoes Freshly ground black pepper -- skinned, seeded & chopped 1/2 lb Feta cheese, crumbled 1/2 ts Honey In a heavy skillet or wide flameproof casserole, heat 2 tablespoons olive oil and saute the eel pieces until well browned on all sides. Remove from the pan and add another tablespoon oil if necessary. Add the onions and fry gently until translucent. Pound the sun-dried tomatoes, if using, to a paste. Add to the pan with the chopped tomatoes, honey, thyme, bay leaf, lemon zest, and garlic and simmer for 10-12 minutes until the sauce begins to thicken. Return the eel pieces to the sauce and stir in the parsley, mint, and salt and pepper to taste. Move to a baking dish or earthenware casserole, if necessary. Strew with the crumbled feta and shake the dish, so the cheese settles a little. Sprinkle with lemon juice. Bake in an oven preheated to 350 degrees F for about 30 minutes. Source: Recipes from a Greek Island, by Susie Jacobs Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Focaccia Categories: Breads, Italian Yield: 8 servings 1 pk Dry yeast 1 ts Dried rosemary 1 ts Sugar 1 ts Dried basil 1 c Warm water (105-115F) 1 ts Dried oregano 2 1/3 c Bread flour Kosher salt 1/3 c Cornmeal 1 tb Fresh chives, snipped 1 1/4 ts Salt 1 tb Fresh parsley, minced 1/2 c Light-tasting olive oil 1 tb Red pepper flakes 2 lg Garlic cloves; minced A small amount of cornmeal gives this focaccia--a flat bread--a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese. PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12-inch rounds. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbs De Provence Categories: Hot, Italian Yield: 6 servings 4 Bay Leaves, finely crumbled 1/4 ts Nutmeg 2 tb Basil, dried 1/4 ts Savory 2 tb Rosemary, dried 1/4 ts Ground Cloves 2 tb Thyme, dried 1/4 ts White Pepper 1/4 ts Coriander Combine seasonings in a blender of food processor and whirl until well blended. Yield about 4 oz. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hideg Cseresnyeleves (Spiced Cherry Soup) Categories: Soups/stews, Ethnic Yield: 4 servings 1 lb Sweet red cherries 3 tb Quick-cooking tapioca 1/2 Lemon rind 1 c Red wine 6 Whole cloves 4 Lemon slices 1 3-inch stick cinnamon Commercial sour cream 1/3 c Granulated sugar 3 c Water 1/2 ts Salt 1). Day before or early in day: Wash cherries; remove stems. With vegetable peeler, remove rind from lemon in strips; stick cloves into rind. 2). In saucepan, combine cherries, lemon rind with cloves, cinnamon, augar, salt, water. Simmer, uncovered, 15 minutes. 3). Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine, allow to cool. Remove and discard lemon rind, cloves, and cinnamon; then refrigerate until serving time. 4). To serve, ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or, if preffered, stir in cream). SOURCE: Good Housekeeping Around The World Cookbook Consolidated Book Publishers Chicago 1, Illinois 1958 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hilbeh (Fenugreek and Coriander Paste) Categories: Condiment, Greek Yield: 1 servings 2 ts Fenugreek seeds 1/2 ts Salt 1/2 c -Cold water 2 ts Lemon juice 2 Garlic cloves 1 sm Hot chili (optional); seeded 3/4 c Chopped coriander leaves Soak fenugreek seeds in cold water for 12 to 18 hours until a jelly-like coating is evident on seeds. Drain off water. Place fenugreek in blender jar with garlic and coriander and blend to a coarse puree, adding salt, lemon juice, chili if used and enough cold water to draw ingredients over blades. Turn into a jar, seal and store in refrigerator. Use as a bread dip or as specified in recipes. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holderkuechle (Elderberry Fritters) Categories: German Yield: 4 servings 200 g Flour (1 3/4 cups) -stems 2 Eggs Sugar for dusting 1/8 l Milk (1/2 cup plus 1/2 Tbsp) 750 g Lard or shortening for Small pinch salt -frying (1 lb 11 oz) 16 Elderberry blossoms with With a whisk, mix the flour, eggs, salt, and milk into a pancake batter. Rinse the elderberry blossoms several times, then pat dry with paper towel. Briefly dip the blossoms into the dough, and then deep fry until golden brown. Dust with sugar and serve. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holdermus (Elderberry Mush) Categories: German Yield: 4 servings 500 g Elderberries without stems 1/8 l Milk (1/2 cup plus 1/2 Tbsp) -(a generous lb) 50 g Butter (3 1/2 Tbsp) Sugar to taste 1 tb Flour 1 pn Salt From the Allgaeu area. Pull the elderberries off their stems and briefly cook in a skillet with very little water. Then add either a roux or a smooth mixture of milk with a little bit of flour. Constantly stirring, bring to a good boil. Add a spoonful of honey. If the mush has been made with the milk/flour mixture, then pour hot clarified butter on top. In some places, pan-toasted bread cubes are scattered on top. The elderberry mush is served directly in the copper skillet. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holderschmarren (Elderberry Scramble) Categories: German Yield: 4 servings 500 g Elderberries, stems removed Thinly sliced (a generous 5 -(a generous lb) -oz) 250 g Peeled, [cored] pears, 1/2 l Milk (2 cups plus 2 Tbsp) -sliced (a generous 1/2 lb) 50 g Butter (3 1/2 Tbsp) 250 g Very ripe, pitted damson 1 pn Salt -plums (a generous 1/2 lb) Sugar and cinnamon to taste 150 g Rye bread, or white [French] 2 tb To 3 tb flour -bread, crust removed, Juice of 1/4 lemon From the Ries area. Melt the butter and briefly saute the fruit. Make a thin paste of the flour and milk and add the mixture to the fruit. Add the remainder of the milk. Add the sliced bread, and cook until the plums are soft. Season with salt, sugar, cinnamon, and lemon juice. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hollandse Kippesoep (Spiced Chicken Soup) Categories: Ethnic, Soups/stews, Poultry Yield: 8 servings ----------------------------MM BY HELEN PEAGRAM---------------------------- 4 lb Chicken, cut in pieces 1 1/2 ts Salt 1 Onion, peeled 1/2 ts Thyme 4 Cloves, whole 1/2 ts Rosemary 1/2 ts Mace 4 Sprigs parsley 1/4 ts Pepper 2 lg Carrots, cut in chunks 2 Celery stalks, cut in 1/4 lb Vermicelli pasta -chunks Chopped fresh parsley 2 Bay leaves In the 1600's when Amsterdam was a booming commercial centre, the Dutch East India Company brought pungent spices, such as nutmeg, cinnamon and cloves, to Holland. These spices linger on in Dutch cooking. If mace is not available, nutmeg can be substituted. In a large pot, place chicken. Pour in enough boiling water to cover; bring to a boil over high heat. Remove chicken to a clean pot. Stud onion with cloves and add to chicken along with bay leaves, 1/2 ts salt, thyme, rosemary, mace, pepper, celery, parsley sprigs and carrots. Pour in 12 cups cold water. Bring to a boil over high heat. Reduce heat to low and simmer, covered for 5 hours, or until meat comes away from the bones. Let cool and skim off fat. Strain through cheesecloth lined sieve. Remove meat from bones, chop and set aside. Return chicken stock to a clean pot and bring to a boil. Add vermicelli. Cook for 5 minutes. Return chicken and remaining salt to pot. Cook just until heated through. Taste and adjust seasonings. Garnish with chopped parsley. From Canadian Living Nov/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade "Little Ears" Orecchiette Casalinga Categories: Pasta, Italian Yield: 1 servings 1 c Semolina flour 3/4 c Lukewarm water 2 c Unbleached flour -(approximately) 1/4 ts Salt Source: 'The Good Cook - Pasta' Serves: Makes about 1 1/2 pounds fresh pasta, or 10-12 oz dried pasta Combine the semolina, unbleached flour and salt, and mound it on a large work surface. Make a well in the center with your finger and pour in 3 - 4 Tbls. water. Begin pulling the flour from the inner wall of the well into the liquid. Add more water and continue forming a paste until the flour has absorbed as much water as possible with becoming hard or dry. The perfect consistency is softer than the basic flour and egg pasta, but not at all sticky. Knead vigorously on a lightly floured board until the dough is smooth and elastic. This may take 20 minutes or so. Form the dough into a ball and cover. To make the 'little ears', pull off a scant handful of the dough (keep the rest of the dough covered). On a lightly floured board, roll the dough into a rope about 3/4 inch in diameter. Cut the rope into slices no more than 1/8 inch thick to form small circles of dough. Now put one of these circles into the cupped palm of your hand and, with the thumb of the other hand, press and turn the circle at the same time to form a dent in the center that will spread the dough a little on each side. It should look like a small ear, with slightly thicker ear lobes. Repeat with all of the remaining dough, placing the orecchiette on a lightly floured cloth as they are made. The orecchiette are cooked in the same manner as fresh flour and egg pasta, although they take longer to cook. Watch them carefully and taste frequently for doneness. << Joyce Monschein >> ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Haggis Categories: Lamb, Ethnic Yield: 6 servings INGREDIENTS: 3/4 ts Salt 1 lb Boneless lamb shoulder or 3/4 ts Ground black pepper -breast, cut into 1/2 ts Sugar Pieces, or use ground lamb 1/4 ts Ground ginger 1/2 lb Lamb liver, cut into pieces 1/8 ts Ground cloves 1/2 c Water 1/8 ts Ground nutmeg 1 sm Onion, coarsely chopped 1 c Old fashioned rolled oats 1 lg Egg Servings: 6 Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes. DIRECTIONS: Heat oven to 350-F. Greas an 8 1/2 by 4 1/2 inch loaf pan. In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined. Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve. Source: Country Living, March, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Pan Bread with Fresh Herbs Categories: Breads, Spices/etc., Italian Yield: 8 servings 2 c Warm water 1/2 c Olive oil 1 tb Dry yeast 1 tb Dry italian seasonings 3 tb Sugar 2 tb Minced fresh garlic 6 c To 7 c all purpose flour 1/4 c Chopped fresh basil leaves 1 tb Salt 2 tb Chopped fresh oregano From Sheryl Benesch, Korbel Champagne Cellars. This pan bread has an Italian heritage. It does not need butter and is best eaten shortly after it has emerged from the oven. It is excellent with vegetable soups. Combine the waterm, yeast, sugar, and approximately 2 cups of the flour to make a thick paste. Mix thoroughly and let stand a few minutes until bubbles rise to the surface. Combine the salt with the remaining flour; add gradually to the yeast mixture, until it will absorb no more flour. Knead the dough until the texture is smooth and not sticky to the touch; about 5 to 10 minutes. Place the dough in an oiled bowl and let it rise in a warm place until it has doubled in bulk. Punch dough down, place on a lightly floured surface, and knead for another minute. Let dough rest for 5 to 10 minutes. Brush a 9 x 13 inch sheet pan with 1/3 of the olive oil. Sprinkle the pan with 1/2 tablespoon of the dry Italian seasonings and 1 tablespoon of garlic. Roll the bread dough out to line the pan. Lay the dough into the pan, brush with the remaining olive oil, sprinkle with the remaining garlic and Italian seasonings, and then the fresh herbs. (At this point the bread may be prepared a day ahead and kept in the refrigerator, on the prepared pan, to rise.) Let the dough rise for about 45 minutes to 1 hour. Bake in a preheated 350 degrees F oven for 20 to 25 minutes or until golden brown. Serves 8 to 12. From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed Press, Berkeley. 1988. ISBN 0-89815-274-7 Shared by: Karin Brewer, Cooking Echo, 4/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Cake Categories: Cakes, Jewish Yield: 24 servings 3 Eggs 1/2 ts Ground Cinnamon 1/4 c Sugar 1/4 ts Ground Nutmeg 1/4 c Soft Margarine 1/8 ts Ground Cloves 2 1/2 c Flour 1/4 c Honey 1 ts Baking Powder 1 c Cold Strong Coffee 1 ts Baking Soda 1 Ripe Banana, mashed Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda, cinnamon, nutmeg and cloves together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly-oiled and floured 10-inch tube pan or two 9-inch loaf pans. Bake in a 350-degree oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing. Note: The Honey Cake has 1 teaspoon of sugar per serving. Serves 24 One Serving = Calories: 93 Carbohydrates: 15 Protein: 2 Fat: 3 Sodium: 76 Potassium: 41 Cholesterol: 33 Cholesterol Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Cookies (Melomakarona) Categories: Cookies, Greek Yield: 60 servings Karen Mintzias 1 Orange; grated rind only 1 c Butter 6 c Plain flour 3/4 c Caster sugar 4 ts Baking powder 3/4 c Maize or peanut oil 3/4 c Orange juice ---------------------------NUT FILLING (OPTIONAL--------------------------- 1 tb Honey 1 1/2 c Finely chopped walnuts 2 ts Orange juice 2 dr Almond essence 1 1/2 ts Ground cinnamon --------------------------------HONEY SYRUP-------------------------------- 1 c Sugar 1 1/2 ts Lemon juice 1 c Water 1 Thin strip of lemon rind 1/2 Cinnamon stick 1/4 c Honey Oven temperature: 180 C (350 F) Beat butter and sugar with orange rind until creamy. Gradually add oil and continue beating until mixture is very light and fluffy. Stir in flour alternately with orange juice. Knead dough lightly with hands for 1 minute. Take a scant tablespoon of dough and flatten it a little. Place a teaspoon of the nut filling in the centre and fold dough over to enclose filling. Shape into ovals, pinching ends to a point. Decorate tops with tines of fork or by crimping cookies diagonally across top in four rows with special crimper (see NOTE), or leave them plain. Place on lightly greased baking trays and bake in a moderate oven for 20-25 minutes until golden brown. Cool on wire racks. Dip in boiling syrup, four at a time, turning cookies once. Leave in syrup 10 seconds in all, longer if well-soaked cookies are preferred. Lift out onto a plate and leave until cool. (If no nut filling is used, sprinkle tops with crushed walnuts or toasted sesame seeds and cinnamon. Only those which are to be served should be dipped; store remainder in an airtight container and dip when required. TO MAKE NUT FILLING: Thin honey down with orange juice and blend into remaining ingredients. TO MAKE HONEY SYRUP: Place ingredients in a heavy-based saucepan and stir over heat until sugar dissolves. Bring to the boil and boil over moderately high heat for 10 minutes and skim. Let syrup boil on a moderate heat while dipping cookies. Add a little water to syrup when it thickens too much during dipping. NOTE: Icing crimpers will be familiar to many pastrycooks and cake decorators who work with icing. If you don't own a crimper (or have never seen one), have the family handyman cut a piece of tin or aluminium plate about 2.5 x 10 cm (1 x 4 inches). Bend metal in half over a thin rod and cut 6 to 8 evenly spaced saw-like teeth on the narrow edges. Curl the "teeth" slightly inwards. Source: The Greek Cookbook, by Tess Mallos Typos courtesy of: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Cure for Ham Categories: Pork/ham, Londontowne Yield: 6 servings 1 Ham -drugstore) 1 lb Rough salt 1 oz Pepper 1/2 oz Saltpeter (from the 1 lb Honey You will need a salting pan. Rub the ham all over with the salt, saltpeter, and pepper. Put it in a salting pan. Turn and rub it well with the mixture every day for 4 days. Then pour the honey over the ham and rub it in. Rub the ham with the pickle twice a week for a month before you hang it up to dry. Time: 1 month plus. From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Nut Rolls (Bourekakia) Categories: Greek, Desserts Yield: 1 servings Karen Mintzias ----------------------------------FILLING---------------------------------- 2 c Chopped nuts (or more) * 1 Orange (grated rind only) 1/4 c Sugar 1/2 lb Commercial filo sheets 1/2 ts Cinnamon 1/2 lb Sweet butter; melted -----------------------------------SYRUP----------------------------------- 2 c Honey 2 c Sugar 1 c Water 1 tb Lemon juice *Note: Nuts may be walnuts, almonds, pecans, pistachios or any combination. Defrost filo to room temperature at least 2 hours before using. Mix filling in a bowl and set aside. Melt butter in a small pan, and return to heat when it cools and doesn't flow easily while you are working with filo. Smooth 3 sheets of filo flat on a cutting board. With a pastry brush, dribble warm butter between sheets. Sprinkle 2/3 cup of nut filling over top, spreading to corners. Lay another 3 sheets of filo over filling, buttering between them. Fold edges over on each side to keep nuts from rolling out. Starting with the end nearest to you, roll away from you as tightly as you can. Cut into 1" slices. Place each roll in oiled pan, next to each other, snugly, nuts facing upwards. Continue using all the filo and filling. When all the slices are in the pan, dribble a teaspoon of warm butter on top of each slice. It will disappear into the layers of nutmeats. Bake at 350 F for 45 minutes. Begin making syrup 20 minutes before the pastry is ready to be taken out of the oven. Pour hot syrup over rolls immediately upon removal from oven. Use a spoon to ladle it over each one. Set aside to absorb syrup for 4 hours. Do not refrigerate. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hoppel Poppel Categories: Pork/ham, Cheese/eggs, Vegetables, German Yield: 2 servings 1/2 c Leftover lean pork 1 tb Heavy cream 3 lg Eggs 1/2 ts Chopped fresh dill 4 tb Unsalted butter 1/4 ts Salt (or to taste) 1/4 c Chopped white onions 1/8 ts Freshly ground black pepper 2/3 c Diced leftover peeled 2 Sprigs dill -potatoes 1. Remove the pork and eggs from the refrigerator approximately 45 minutes before proceeding to the next steps. 2. Melt the butter in a medium sized or large skillet over low to moderate heat. Add the onions and saute them for about 1 minute, stirring constantly. 3. Add the potatoes and saute for about 3 minutes. Stir frequently. 4. Add the pork and saute for about 3 minutes. Stir frequently. 5. Break the eggs in a bowl and add to them the cream, chopped dill, salt, and pepper. Beat this mixture as you would for a standard omelet. 6. Pour the egg mixture over the potatoes, meat, and onions in the skillet. Cover the skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have set. 7. Slide the 'Hoppel Poppel' onto a warm plate of the same size. Securely hold the plates together and quickly but carefully invert them so that the more attractive browned side of the 'Hoppel Poppel' is face up. 8. Garnish the 'Hoppel Poppel' with the dill sprigs. Cut it at the table into pizza style wedges. Serve immediately. Serves 2. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983. Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Fish-Pickle Categories: Italian, Relishes Yield: 1 servings 3 oz Tuna, salmon or anchovy 2 ts Parsley 1 tb White wine 1/4 ts Rosemary, ground 1 tb Vinegar 1/4 ts Sage 1 tb Olive oil 1 Mint leaf, finely chopped 1 Clove garlic, crushed 1 pn Basil 1/4 ts Pepper In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored for up to 2 weeks in the refrigerator, and should then be replaced. Source - The Roman Cookery of Apicius ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot German Rice Salad Categories: Rice/grains, Salads, German Yield: 6 servings 6 sl Bacon, cut in 1/4" pieces 1/4 ts Black pepper 1/2 c Cider vinegar 1 sm Carrot, grated 3 tb Sugar 2 tb Fresh parsley, chopped 2 tb Water 4 c Cooked rice 1/2 ts Salt In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to skillet. Add onions, vinegar, sugar, water, salt, pepper. Cook until onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5 minutes. This sauce is basically the same for German potato salad, just add celery seed. It is also good on lightly sauted cabbage. Posted by M. Hackmann 4/30/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot German Potato Salad Categories: Salads, Vegetables, German Yield: 8 servings 12 Frozen hash brown patties, 1 c Vinegar -thawed and crumbled 1 c Water 8 sl Thick bacon, crumbled 1 ts Salt -(reserve drippings) 1/4 ts Black pepper 6 tb Flour 1/2 ts Celery seed 1 c Sugar 1/2 c Onions, finely chopped In a large bowl, thaw and crumble hash brown parries. Prepare bacon in large skillet over medium heat. Remove bacon from skillet; reserve drippings in same skillet. Using a wire whisk stir flour into bacon drippings until smooth. Add sugar, vinegar, water, salt, pepper, and celery seed. Stir mixtureuntil well blended. Contine heatingovermedium heat until mixture bouls and thickens. Add onions and crumbled bacon to mixture. Pour mixture over crumbled has brown patties. Stir to blend all ingredients. Make aheat and refrigerate to allow flavors to blend Heat and serve. Makes 8 (1 cup) servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Htipiti Tirosalata (Mashed Cheese Salad) Categories: Appetizers, Greek Yield: 1 servings Tsouskes 1 lb Feta cheese Oil for frying peppers 3 tb Oil (olive, what else? K.M.) Tsouskes are hot spicy peppers. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty. You fry them in oil, you peel their skin and you chop them into very small pieces. How many it depends on how hot they are and how spicy you can eat. After, you cut about 1 pound of feta in to small pieces and you mix it with the peppers. Add about 3 table spoons of olive oil. Work all the ingredients with the fork until it becomes a paste. Be careful: I said with fork. Not with food processor, not with goudhi. Just FORK. :) You are all set. Enjoy with bread or crackers as appetizer. From: Antonios Bouris ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Htipiti Tirosalata (Whipped Cheese Salad) Categories: Appetizers, Greek Yield: 1 servings Tsouskes 1 lb Feta cheese Oil for frying peppers 3 tb Oil Tsouskes are hot spicy peppers. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty. You fry them in oil, you peel their skin and you chop them into very small pieces. How many it depends on how hot they are and how spicy you can eat. After, you cut about 1 pound of feta in to small pieces and you mix it with the peppers. Add about 3 table spoons of olive oil. Work all the ingredients with the fork until it becomes a paste. Be carefull: I said with fork. Not with food processor, not with goudhi. Just FORK. :) You are all set. Enjoy with bread or crackers as appetizer. From: Antonios Bouris ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Htipiti Categories: Greek, Appetizers Yield: 6 servings Karen Mintzias -- seeded and chopped 1/2 lb Feta 2 ts Oregano 3 tb Oilve oil Pepper to taste 1 md Italian pepper 1/2 Lemon; strained juice only -- seeded & finely chopped Black olive; for garnish 1 Pickled green pepper Htipiti (pronounced h-tee-pee-TEE and translated as "that which is beaten") is the name Macedonians gave to this tart feta spread. The longer it is beaten, the more tart it will be. In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper. Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy. Cover and refrigerate at least 1 hour before serving. Yields about 1 cup. Source: The Food and Wine of Greece, by Diane Kochilas (St. Martin's Press) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hulba (Fenugreek Paste) Categories: Condiment, Greek Yield: 6 servings 1/4 c Ground hulba (fenugreek) 1/4 ts Hawayij 1 c -Cold water 1 c Finely chopped boiled lamb 2 Hot chilis (more if desired) -OR- chicken Salt 1 c Boiled lentils 1 Tomato; peeled and chopped 1 tb Chopped coriander leaves 1/4 c Chopped onion 2 tb Clarified butter or oil -OR- spring onion 1 Bone (or chicken stock) 2 Garlic cloves; crushed Place fenugreek in a bowl and add cold water. Leave to soak for 5 hours. Pour off water and beat until frothy with a fork. Remove stalks and seeds from chilis and chop finely (take care in handling them). Blend into fenugreek paste with salt to taste and place in a pot. This is the actual Hulba. Add remaining ingredients except the stock or substitute some of the ingredients with whatever is on hand, e.g. diced boiled potatoes for rice, cooked dried beans for lentils. (For 1 cup cooked lentils, simmer 1/2 cup red lentils in 1-1/2 cups water for 15-20 minutes until thick.) Blend ingredients in pot and add enough stock to moisten. Place over medium heat and cook, stirring occasionally, until bubbling and thick. Add a little more stock during heating if necessary. Adjust seasoning with salt and serve in a deep bowl with khobz, malvj, or the readily available Lebanese flat bread for scooping up the mixture. Serve in individual bowls if preferred. Source: The Complete Middle East Cookbook by Tess Mallos Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hummus Dip Categories: Dips, Greek, Mideast Yield: 1 servings 1 cn Garbanzo beans drained 1 Clove garlic 2 tb To 3 tb tahini 1/2 ts Cumin -(crushed sesame seeds) 1/2 ts Salt 1/4 c To 1/2 cup lemon juice Water Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour very thin layer of olive oil on top and sprinkle with parsley. Serve with pita bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hummus Me Tahini (Chick Pea Salad with Tahini) Categories: Appetizers, Greek, Mideast Yield: 8 servings 1 c Dried chick-peas 2 Garlic cloves 1/4 ts Baking soda 1/2 ts Ground coriander (optional) 2 ts Tahini (or more) 1/2 ts Ground cumin (optional) 1/3 c Water Salt & freshly ground pepper 1 Lemon (juice only) Chopped fresh parsley 1/4 c Olive oil Wash the chick-peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1-1/2 to 2 hours. Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve. Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork. Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil. When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat for another minute, then taste for seasonings and chill overnight - if possible. Serve cold, sprinkled with additional chopped parsley. Makes about 2 cups. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian Letcho Categories: Pork/ham, Hungarian Yield: 6 servings 2 md Onions, chopped Salt 2 tb Oil Pepper 2 lg Green peppers -to taste 1 tb Paprika 1/2 ts Caraway seeds 3 lg Tomatoes, chopped 4 Franfurters -OR -OR 16 oz Tomatoes, canned 6 sl Salami In a large frying pan, saute the onions in vegetable oil, until limp. And peppers, and saute, mixing well, until limp, and the onions are slightly browned. Add paprika and mix well for a few minutes. Add tomatoes, and bring mixture to a boil. Reduce heat and simmer, covered, for ten minutes. Add salt and pepper, to taste. the carraway seeds are optionl. In a separate sauce pan, boil frankfurters (salami) in water for five minutes. Add boiled meat to vegetagle mixture. Return to a simmer, mixing well. (can be served immediated, or reheated) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian Chicken Paprikas Categories: Poultry, Hungarian Yield: 6 servings 3 To 31/2 lb. chicken (cut 1 c Sour cream -into serving pieces) 1/4 c Of corn oil 2 md Onions (chopped) 1/2 ts Of parsley flakes 1 lg Green pepper (chopped) 1 ts Of black pepper 1 lg Tomato (chopped) Salt (to taste) 1 Tablespoon, sweet paprika 3/4 c Of water In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes. Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste. Serve it on boiled rice,or egg noodles or boiled potatoes or home made dumplings. Serves four. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian Beef Goulash with Potato Dumplings Categories: Beef, Soups/stews, Hungarian Yield: 6 servings --------------------------------BEEF GOULASH-------------------------------- 1 Clove garlic; minced 1 1/2 lb Lean beef; cut into 1/2 ts Salt -2 inch pieces 4 oz Butter 1 c Water; as needed 1 1/2 lb Onions; chopped Salt to taste 1 1/2 tb Hungarian paprika ---------------------------------DUMPLINGS--------------------------------- 2 lb Potatoes; grated 2 Egg yolks; lightly beaten 3 tb Flour Flour to coat dumplings 1 ts Cornstarch 2 c Stale bread crumbs 1 pn Nutmeg 1/4 c Butter 1 pn Salt FOR THE GOULASH: In a small bowl, mash the garlic and salt into a puree. Melt the butter in a large skillet over medium-high heat. Saute the onions to a golden brown. Add garlic/salt mixture and paprika and mix well. Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent meat from sticking. Once or twice, add water in 1/2 cup quantities as needed to keep goulash moist. Season to taste. FOR THE POTATO DUMPLINGS: In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil, Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly. Place about a quarter of a cup of flour in a dish. Form dumplings the size of a golf ball and roll in the flour to coat. Drop the dumplings into slow-boiling water, cook uncovered for 10 minutes. Remove the dumplings with a slotted spoon and drain. Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned. roll the drained dumplings in bread crumbs. Serve alongside goulash. NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold togedther in the water. This recipe from The Atcheson, Topeka, & Santa Fe Railway System. FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian Sausage Categories: Pork/ham, Sausages, Hungarian Yield: 1 servings 3 lb Pork butt, boneless - cut 2 tb Salt -into large pieces 1/2 tb Black pepper, freshly 1 lb Beef chuck, cut into large -ground -pieces 3 tb Hungarian paprika 1 lb Pork fat, fresh - cut into 1 ts Saltpeter -large pieces 1/4 ts Cloves, ground 10 Garlic cloves, peeled and 1 Sausage casing, 1" diameter -crushed (about 2 tbs) -- 10 feet 1 c Water In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attatchment, or a sausage funnel, fill the casings and tie them off into about 16" lengths. Do not fill them too tightly as they must have room to expand when they cook. Hang the sausages in a home style smoker and smoke them for abour 1 hour. Do not allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for 2 days. They are they ready for use. Place them in the refrigerator, where they will keep well for about a week. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian Baked Chicken Categories: Poultry, Hungarian Yield: 6 servings 1/4 c (1/2 stick) butter 1 sm Head green cabbage (about 3 Skinless, boneless chicken -1/2 lb.), cored and cut -breasts, cut into halves -into Paprika 1 small head green cabbage (about 1/2 lb.), cored and cut into 1/2 inch-thick slices Salt, to taste Freshly ground black pepper, to taste 2 red cooking apples, cored and sliced 1 medium onion, thinly sliced 1 tsp. granulated sugar 1 1/2 cups shredded Swiss cheese In a large skillet that has a cover, melt butter over medium heat. Dust chicken lightly with paprika. Brown chicken on both sides in melted butter. Cover; reduce heat. Cook chicken 30 minutes. Meanwhile, place cabbage slices on bottom of buttered 13-by-9-inch baking dish. Sprinkle with salt and pepper. Cover dish with aluminum foil. Bake in a preheated 375-degree oven 20 minutes, or until cabbage is almost tender. Remove cabbage from oven; uncover. Arrange apple and onion over cabbage. Sprinkle with sugar. Place chicken pieces over top. Cover with foil. Bake an additional 25-30 minutes, or until cabbage and chicken are tender. Remove from oven; uncover. Sprinkle with cheese. Return to oven just until cheese melts, about 5 minutes. Yield: 6 servings, about 360 calories each. Note: I substituted the following: Margarine for butter, Sweet-n-Low for sugar, and No-fat Swiss cheese for the regular cheese. - F. Mueller Recipe by Louise Holloway, What's Cooking - St. Louis Post-Diapatch, Monday, Sept. 27, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Icelandic Snowflake Breads (Laufabraud) Categories: Breads, Ethnic Yield: 6 servings 4 c All purpose flour 1 tb Melted butter 1 ts Baking powder 2 c Milk, heated to boiling 1 tb Sugar hot fat for frying powdered sugar (optional) In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed. Turn out onto a lightly oiled surface and knead until smooth and cooled. Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32. Cover baking sheets with waxed paper and dust the waxed paper lightly with flour. On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes. In a skillet, heat 2 inches of fat to 375 to 400 degrees F. Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard. Fold gthe dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling. Store in an airtight container in a cool place or in the freezer until ready to serve. From: THE GREAT SCANDINAVIAN BAKING BOOK by Beatrice Ojakangas, Little, Brown, and Company, Boston. 1988. Shared by: Karin Brewer, Cooking Echo, 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Il Pesto Categories: Sauces, Italian Yield: 6 servings 1/4 lb Pig's liver 2 Garlic cloves 2 tb Butter 1/4 c Black walnuts 1 ts Chives; chopped 1 ts Salt 1/2 c Cheese, sharp white; 1/2 ts Pepper; black -grated 3/4 c Olive oil 2 c Basil, fresh Sauté the liver in the butter; when cool, remove from pan & chop coarsely. In a blender or food processor combine the basil, garlic, walnuts, chives, cheese, salt, pepper, and 1/4 cup of the olive oil. Blend at low speed until a purée consistency is achieved. Slowly add the remaining oil, blending at low speed until the oil is completely incorporated and the consistency is that of whipped cream. Add the liver and blend another 5 seconds and no longer; the texture of the liver should be discernible. Serve as a spread for crackers or as a sauce for spaghetti; if the latter, increase the oil to 1-1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Imam Bayaldi (Eggplant Stuffed with Aromatics) Categories: Greek, Vegetarian, Vegetables Yield: 5 servings Karen Mintzias 8 Tomatoes, sliced 2 1/2 lb Eggplants 1/2 c Chopped fresh parsley Salt 4 Garlic cloves, peeled and 3 md Onions, peeled and sliced - sliced 1/2 c Water Freshly ground pepper 5 tb Olive oil 1 pn Granulated sugar 5 Fresh tomatoes, peeled and Fresh parsley for garnish - sliced, or: canned plum *Note: 8 canned plum tomatoes, sliced, may be substituted for the 5 fresh. Wash the eggplants, cut off the stem end if using large ones and cut in half lengthwise. With the tip of a sharp knife, make at least 3 lengthwise slashes on the cut sides of the eggplants, being careful not to pierce the skin on the opposite side. Sprinkle with salt and let stand for 30 minutes. Rinse with cold water, dry, and invert to drain. Meanwhile, put the onions in a small pan with the 1/2 cup water and simmer a few minutes. Drain and discard the water or save for soup. In a medium frying pan, heat 2 tablespoons of the oil and saute the onions until soft, then put approximately a third of them in the bottom of a buttered casserole large enough to accomodate all the eggplants. Set 4 to 5 tomato slices over the onions in the casserole and add the rest of the tomatoes to the onion remaining in the frying pan. Saute onions and tomatoes for 10 minutes, then stir in all but 2 tablespoons of the parsley and remove from the heat. Set the eggplants into the casserole, tuck a slice of garlic into each eggplant slash, and stuff the slashes with the filling, allowing some to cover the top of the eggplant. Season lightly with salt, pepper, and a pinch of sugar, then dribble the remaining oil and chopped parsley over the eggplants. Cover the casserole with a lid or aluminum foil and bake in a moderate oven (350 F) for 30 to 40 minutes, until fork-tender, removing the cover during the last 10 minutes, to allow the sauce to thicken. Garnish with parsley and serve warm. Note: This is excellent as a first course of a subsequently light meal topped with fresh fruit and Turkish coffee. If you wish, you may leave the eggplants whole, slash one side and remove some of the pulp with a small spoon. This pulp is then sauteed with the filing and stuffed into the eggplant, a very attractive method for the smaller eggplants. As you might suspect, both variations may also be prepared on top of the stove. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Individual Thai Pizzas Categories: Italian, Pizza, Thai Yield: 6 servings 6 Italian bread shells,small 1/3 lb Tiny shrimp,rinsed/drained 1 c Bean sprouts,rinsed/drained 1/4 c Finely chopped green onion 6 oz Jack cheese,shredded Crushed dried red hot chiles -----------------------------THAI PEANUT SAUCE----------------------------- 2/3 c Smooth peanut butter 2 ts Sugar 2 tb Water 2 tb Seasoned rice vinegar 2 ts Soy sauce 1 ts Oriental sesame oil 2 ts Cider vinegar 1. Place bread shells, cup sides up, on 2 baking sheets, each 12x15". Spread sauce equally over cups in bread. Scatter bean sprouts equally on crusts, then sprinkle with cheese. 2. Bake in a 350'F. oven until cheese has melted and begin to brown, 12-15 minutes (if using 1 oven, switch pan positions after 7 minutes). Place pizzas on dinner plates; top equally with shrimp and onion. Add chilies to taste; eat with knife and fork, or cut into wedges to pick up and eat. *** THAI PEANUT SAUCE *** Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ingelegde - African Recipe Categories: Fish/sea, African Yield: 2 servings 8 oz Firm white fish fillets 1/2 c Sliced onion -(flounder, scrod, or cod), 1/2 ts All-purpose flour -cut into 1/4 c Water 2 Inch pieces 1 tb Lemon juice 1/2 c Water 1 1/2 ts each granulated sugar 1 tb Lemon juice -and malt vinegar or cider 3 Peppercorns -vinegar 1 Bay leaf 1/4 ts Each curry powder and salt 1 ds Salt 1 ds Pepper SAUCE Lemon twists 2 ts Vegetable oil Parsley sprig To Prepare Fish: Using paper towels, pat fish dry. In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil. Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid. To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Injera Categories: Breads, Ethnic Yield: 6 servings 6 oz Uncooked millet 1 Egg 1 1/2 c Club soda (at room 1 ts Double-acting baking powder -temperature) 1/2 ts Baking soda In blender container process millet in small batches until it resembles fine flour; remove to bowl and set aside. In blender container combine club soda, egg, baking powder, and baking soda and, using an on-off motion, process until combined. Add ground millet and process at high speed into a smooth batter, about 1 minute. Pour into 4-cup measure, cover, and let stand at room temperature until fermented and foamy, about 1 1/2 hours. Spray 10-inch nonstick skillet with nonstick cooking spray and heat. Stir batter; pour 1/6 of batter (about scant 1/3 cup) into skillet and quickly swirl batter so that it covers entire bottom of pan. Cover skillet with tight-fitting lid and cook over high heat until bread is spongy and moist (it will have air holes), about 1 minute (do not brown bottom as edges will become crisp and bread will crack when folded); transfer to plate and let cool. Repeat procedure 5 more times, making 5 more breads. To serve, fold each bread into quarters. Makes 6 servings, 1 bread each. Here is what is said in the book: " This is the national bread of Ethiopia and is served with almost every meal. It is usually torn into pieces and used to scoop up food. Its faintly sour but soothing taste cools off the hot spicy dishes it accompanies. " ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Insalata Tricolore Categories: Salads, Italian Yield: 6 servings 4 lg Red bell pepper 1/3 c Extra-virgin olive oil 4 lg Yellow bell pepper 2 tb Minced fresh parsley 2 1/2 lb Fennel bulbs salt freshly ground pepper Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips. Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-inch thick strips. Rinse and pat dry. Toss peppers and fennel with oil, parsley, salt and generous amount of pepper in large bowl. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Instant "Russian" Tea Categories: Beverages, Russian Yield: 6 servings 2 c Tang 3 oz Country Time lemonade mix 3/4 c Plain instant tea 1/2 ts Cloves 1 c Sugar 1/2 ts Allspice 1 ts Cinnamon Mix everything together and store in a glass container with a tight fitting lid. Use 2 heaping teaspoons per teacup of hot water. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Beef in Guinness Categories: Irish, Beef Yield: 6 servings 2/3 lb Beef cubed 1 ts Minced parsley 1/2 c Flour seasoned with salt and 1/2 ts Thyme -pepper Salt and pepper to taste OIl for frying Beef broth or stock 2 Sliced onions 2 Bottles (12-oz each) 4 Minced cloves garlic -guinness 3 Sliced carrots Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Breakfast Scones Categories: Breads, Irish Yield: 16 servings 1 1/2 c Whole wheat pastry flour 2 tb Soy margarine 1/3 c Wholemeal flour 2 tb Corn syrup 3/4 c Wheat bran 1 c Potato or soy milk 1 ts Baking powder Mix dry ingredients. Add margarine and mix well. Add the syrup and enough milk to make a loose dough. Turn onto a floured board and knead until smooth. Roll out into a square with a thickness of about 3/4 inch. Cut dough in half, then into quarters and then to eights. Bake on a lightly floured baking sheet at 400F for approximately 20 minutes. Cool on a wire rack. Split and serve with whole fruit preserves. Total calories per serving-79 Fat-2grams From the Vegetarian Journal March/April 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Buttermilk Bannock Categories: Irish, Breads Yield: 6 servings 4 c All purpose/bread flour 1 c Raisins 3 ts Baking powder 2 Eggs 1 ts Salt to taste 1 1/2 c Buttermilk 3/4 ts Baking soda Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours. Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Loin of Pork Categories: Pork/ham, Irish Yield: 6 servings 5 To 6 lb boneless pork loin 3 md Clove crushed garlic 1/2 c Chopped fresh parsley 1/2 c Olive oil 1/4 c Minced onion 3 tb Olive oil 1/4 c Finely grated lemon peel 3/4 c Dry Sherry 1 tb Chopped fresh basil garnish fresh sprigs parsley garnish sliced lemon Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 deg. Brush pork with remaining 3 tablespoons olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 deg., about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauce boat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Pass sauce separately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Potato Pancakes Categories: Pancakes, Irish, Breakfast Yield: 8 servings 1 c Mashed potato 2 Beaten eggs 2 c Flour 1 c Milk 1 ts Salt 4 tb Light corn syrup 1 Tbpp baking powder 1 tb Nutmeg Do not expect these to be like American pancakes, but they have an excellent flavor. Mix all ingredients. Beat well. Bake on a greased griddle until brown on both side. Makes 8-10. Origin: Hearth and Home Companion Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Stew Categories: Irish, Soups/stews Yield: 6 servings 2 tb Oil 1 1/2 lb Round steak or lamb 4 lg Onion cut in wedges 6 lg Potatoes 5 lg Carrots cut in thick slices 1 c Water 2 Rib celery sliced Salt and pepper to taste Heat oil in large saucepan or skillet. Saute onions in oil. Add carrots and celery and cook for a few minutes. CUt steak into 1/4 to 1/2 inch cubes and add to onions, carrots and celery. Wash, peel and slice potatoes and add to pot. Pour in water, season to taste with salt and pepper and bring to a boil. Skim of any foam, reduce heat and simmer over low heat until meat and vegetables are tender. NOTE: Can also cook in crockpot on low overnight, 7-8 hours, or on high for 3 4 hours. If desired, stew can be thickened by mixing 2 tablespoon flour with a little water and adding it to the stew. Heat through until thickened and serve piping hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Stew (1) [Ballymaloe] Categories: Irish, Lamb, Soups/stews Yield: 6 servings 3 lb Lamb neck chops 4 md Carrots 4 md Onions 1 tb Butter Lamb fat or beef dripping 4 Potatoes Salt and pepper 2 1/2 c Stock or water 1 tb Chopped parsley 1 tb Chopped chives Directions: Shred some of the lamb fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes, and repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease, and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Sweet Bread Categories: Breads, Irish Yield: 6 servings 2 Loaves 1 Egg, unbeaten 3 c Sifted flour 1 1/2 c Sour milk or buttermilk 1 1/2 ts Salt 1 1/2 c Raisins, chopped 3/4 ts Soda 1 1/2 c Currants 1/2 c Shortening 1/4 c Chopped citron or chopped, 1/4 c Sugar -candied lemon rind 1/4 c Molasses Preheat oven to 325 F. Sift together the flour, salt and soda. Cream together the shortening and sugar and the molasses. Beat in the egg. Alternately add the dry ingredients and sour milk; stir in the fruit. Pour the batter into 2 greased 8 x 4 x 2 1/2-inch loaf pans and bake 75 minutes. SOURCE: New York Times Cookbook (1961) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Island of Sifnos Honey Bread Categories: Breads, Greek Yield: 1 servings 2 1/2 lb Ricotta cheese, unsalted 10 Eggs -OR- unsalted Mizithra 3 c Honey (try Sifnos honey) 2 tb Butter 1 c Sugar 1 pn Salt 4 ts Ground cinnamon 1 ts Baking powder 3 c Flour Mix the flour with necessary warm water to make dough like bread. Add the butter, salt, and baking powder. Knead and put aside. Place in a bowl the ricotta cheese and the sugar and mix by hand. Add the honey and a handful of flour. Break and add the eggs and half the cinnamon, and mix well. Butter a pan and with a rolling pin roll out the dough to the size of round pan letting the dough over the edges. Spread the mixture over the dough and bake in 350 degree preheated oven for about 30 minutes. When ready sprinkle the rest of the cinnamon. Plan the amount of dough so the whole bread will be about 2 inches in height. Cut in diamond sections. Source: TSELEMENTES Translated and posted by: George Righos ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Israeli Orange Chicken Categories: Poultry, Jewish Yield: 8 servings 5 lb Chicken, roasting 2 tb Ginger, freshly grated 2 Oranges, whole 2 tb Honey 1 lg Onion, cut in large slices 1/2 c Wine 1/2 c Orange juice, fresh Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices. Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350 deg F for 1/2 hour. Remove chicken from the oven, turn over, and smear with honey. Suround the chicken with the secon orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after 1/2 hour. continue cooking until drumsticks are removed easily, about 1 more hour. Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste. Note: Haroset makes a good stuffing for this dish.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Anise Bread Categories: Breads, Italian Yield: 1 servings -----------------------------------BREAD----------------------------------- 1 pk Active Dry Yeast 1/3 c Sugar 2 c Flour, sifted 1/2 ts Salt 2 ts Anise Seeds 1/2 Egg, slightly beaten 1/2 c Milk 1 ts Shredded Lemon Peel 1/3 c Butter or Margarine 2 tb Lemon Juice ----------------------------------FROSTING---------------------------------- 3/4 c Confectioners Sugar, sifted 1/4 ts Vanilla 1 tb Light Cream ds Salt >>>>> Bread <<<<< In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds. Heat milk, butter, sugar and salt in a sauce pan until just warm. Stir to melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for / minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8-10 minutes on a floured board until smooth and elastic. Place in a lightly greased bowl. Turn once to grease, over and let rise in a warm place 1/-2 hours. Punch down and let rest 10 minutes. Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan. Bake 35-40 minutes in a preheated 375oF oven until done. >>>>> Frosting <<<<< Stir all ingredients together until smooth and spread on the warm cake. Source: "The Yankee Kitchen" 04-02-93 (#3) [Adaline] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Bread Categories: Breads, Italian Yield: 2 servings 1 tb Sugar Water 2 ts Salt Cornmeal 2 pk Active dry yeast 1 Egg 5 c All-purpose flour Salad oil 1 tb Butter or margarine 1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120° to 130° F.) (Butter or margarine does not need to melt.) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. 3. Beat in 1/2 cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough. 4. Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading. 5. Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping. 6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal. 7. On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, jelly-roll fashion; pinch seam to seal. 8. Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours. 9. Preheat oven to 425° F. Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes. 10. In small bowl with fork, beat egg white with 1 tablespoon of water. Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes. Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Chilli Categories: Italian, Ground beef, Vegetables, Beef Yield: 8 servings 9 oz Frozen Italian Green Beans -pieces (3 cups) 1 lb Ground Beef 30 oz Tomato Sauce 1 lb Bulk Pork Sausage 16 oz Whole Tomatoes, undrained 2 lg Onions, chopped 1 tb Italian Seasoning 1 md Green Bell Pepper, chopped 1 ts Salt 4 Garlic Cloves, crushed 1/4 ts Pepper 3 md Zucchini, cut into 1/2" Grated Parmesan Cheese Partly thaw the green beans to separate. Cook the ground beef, sausage, onion, green pepper and garlic in a 4QT dutch oven, stirring often until beef is brown. Drain and stir in the beans and remaining ingredients, except the cheese. Break up tomatoes, heat to boiling, stirring often. Reduce head and simmer uncovered 30 minutes occasionaly. Put in 8 bowls and sprinkle with cheese. Source: "The Yankee Kitchen" 03-15-93 (#2) [Deb from Annberry, Mass] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Christmas Bread Categories: Breads, Italian Yield: 1 servings 1 c Warm water (105 to 115 5 1/2 To 6 - cups sifted -degrees) -all-purpose flour 2 pk Active dry yeast 1 c Raisins 1/2 c Sugar 1 c (8 oz) mixed candied peel 2 ts Salt 1/2 c (4 oz) red candied cherries, 1/2 c (1 stick) butter or -halved -margarine, softened 1 tb Butter or margarine, melted 3 Eggs, beaten 2 tb Water 1 Egg, separated 2 tb Sugar If possible, check temperature of warm water with a thermometer. Sprinkle yeast over water in a large bowl, stirring until dissolved. Add 1/2 cup sugar, salt, 1/2 cup butter, 3 eggs, the egg yolk and 3 cups flour; beat with wooden spoon or electric mixer until smooth, about 2 minutes. Gradually, add remaining flour; mix in last part with hand until dough leaves side of bowl. Turn dough onto lightly floured board. Knead until smooth, 5 minutes. (Dough is soft. )Place in lightly greased large bowl; turn to bring greased side up. Cover with towel; let rise in a warm place, free from drafts, until double in bulk, about 1 hour. Grease well and line inside of 8" springform pan with 4" strip of buttered brown paper. Punch down dough; turn out onto lightly floured pastry cloth or board. Knead in raisins and candied fruits until well distributed, about 5 minutes. Place dough in prepared pan. Brush top with 1 Tbsp melted butter. Cover with towel; let rise in warm place, free from drafts, until more than double in bulk, about 2 hours. Preheat oven to 350 degrees. With a sharp knife, cut deep cross on top of bread. Brush with egg white combined with 2 Tbsp water. Bake 30 minutes. Remove bread form oven. Brush again with egg white mixture and sprinkle with sugar. Continue baking 30 minutes longer or until golden brown. Remove from pan; cool on rack. Makes 1 loaf. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Dressing Categories: Italian, Salads, Dressings Yield: 34 servings 1/4 c Drained capers 1 sm Dried Red Chili, sliced 1 Clove Garlic, pressed 1/2 ts Crushed fennel seed 1 Shallot, minced 1 tb White Chianti OR dry white 1/2 c Olive oil -wine 1/2 ts Pepper 2 tb Lemon juice Makes 3/4 cup. Combine all ingredients in a jar with tight-fitting lid and shake well. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Easter Bread Categories: Breads, Italian Yield: 1 servings 1/4 c Sugar 1/3 c Chopped blanched almonds. 1 ts Salt 1/2 ts Anise seed 1 pk Dry yeast 2 tb Melted shortening 2 1/2 To 3-1/2 cups unbleached 5 Uncooked eggs colored with -flour -Easter Egg Dye 2/3 c Milk ICING: 2 tb Butter 1 c Confectioner's sugar 2 Eggs, at room temperature 1 tb Milk 1/2 c Mixed candied fruit 1/8 ts Vanilla colored sprinkles In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. beat vigorously for 2 minutes. Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour. Meanwhile, combine the fruit,nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm,draft-free place until double in bulk, about 1 hour. Bake the bread in a preheated 350 F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. Makes 1 loaf. Origin: Hearth and Home Companion Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Envelopes Categories: Pork/ham, Cheese/eggs, Italian Yield: 18 servings 1 Egg, beaten slightly 1/4 ts Salt 1/2 c (4 oz.) ricotta cheese 1/8 ts Pepper 1/2 c (2 oz.) finely chopped 18 To 20 square won-ton -salami -wrappers 1/2 c (2 oz.) finely chopped 1/4 c Vegetable oil -mozzarella cheese 2 tb Grated Parmesan cheese 1/4 ts Dried leaf oregano, crushed Italian Envelopes "A Chinese won-ton wrapper around Italian ingredients results in good American eating." In a small bowl, combine egg, ricotta cheese, salami, mozzarella cheese, oregano, salt and pepper. Place a won-ton wrapper at an angle with 1 corner facing you. Spoon about 1 TABLESPOON cheese mixture in center of wrapper. Lightly brush edges with water. Fold right and left corners inward, overlapping slightly. Then bring bottom and top corners together, overlapping slightly in middle. Repeat until all ingredients are used. Heat oil in a large skillet. Fry a single layer of envelopes at a time, until golden on both sides. Remove from skillet; immediately sprinkle tops with Parmesan cheese. Drain on paper towels. Repeat until all are cooked. Serve warm. Makes 18 to 20 servings. [Mable Hoffman's Finger Foods, page 48; HP Books, 1989.] [We made these, and they turned out just fine. They're really an appetizer or part of a varied buffet - don't try to use them as the entire meal! They're too strongly flavored for that, and you'll be sick of them by the time you've had 6 or 10. Definitely save this for when you're entertaining, not just deciding what's for dinner tonight.] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Fish Soup Categories: Soups/stews, Fish/sea, Italian Yield: 8 servings 1/2 c Olive oil Cayenne pepper to taste 3 Leeks, cleaned and sliced, 1 lb White fish boneless fillet, -white part only -cut into small pieces 2 Cloves of garlic diced fine (cod, seabass, monkfish) 1 Yellow onion, peeled and 2 lb Combined, of any or all of -chopped -{the following: 1 c Chopped celery Clams, soaked in fresh water 1 c Fresh mushrooms, sliced -1 hour then drained 6 c Fish stock, clam nectar or Crab, -water Shrimp, 1 c Italian tomato sauce Mussels, scrubbed with the 1 c Dry white wine (maybe Soave) -beards removed Serves 8 (don't leave these out they are cheap, tasty and attractive) You can buy a 1/4 or 1/2 lb. of several items. Even if shrimp is $6 per lb. 1/4 lb. is affordable and will add flavor and variety. Chopped parsley for garnish Saute the leeks, onions, celery, garlic and mushrooms until the onions are clear. Add the stock, nectar or water, tomato sauce and white wine. Bring to a heavy simmer and taste. Add the cayenne pepper and salt to taste. Prepare the seafood and add to the pot, remembering to add first those things which take longest to cook. The various shellfish go in with the shells on. Simmer until done. Serve in large bowls over spaghetti. By adding extra fish such as a lobster per person this will become a meal instead of a soup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Herbed Bread Categories: Breads, Italian, Vegetarian Yield: 8 servings 8 1/2 Inch Slices Firm, 1 to 3 -tbs. Olive Oil ~ Italian-Style or 1 tb Prepared herbes de Provence, - Multigrain Bread - or to taste .. See Note Heat oven to 450 degrees. Brush both sides of bread slices with olive oil; place in a single layer on baking sheet and sprinkle tops only with herbes de Provence. Bake until golden and crisp. Note: Herbes de Provence is a blend of dried bay leaves, thyme, rosemary, basil, coriander, nutmeg, savory, lavender, cloves and white pepper. Makes 8 slices Source: Vegetarian Times, March 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Herb Dressing Categories: Salads, Dressings, Italian Yield: 1 servings 2/3 c Vegetable Oil 1/2 ts Salt 1/2 c Wine or White Vinegar 1/2 ts Dried basil leaves 1 Clove garlic 1/2 ts Dried oragano leaves 1 ts Dry mustard 1/4 ts Crushed red pepper Combine ingredients in jar. Cover and shake well. Chill to blend flavors. Remove garlic. Shake again before serving. Makes 1 Cup. From: Lancaster Farming Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Meatballs and Spaghetti Categories: Italian, Pasta, Beef Yield: 8 servings 1 lb Ground meat 1/2 ts Salt 2 tb Plain dry bread crumbs 1/2 ts Pepper 1 Egg 1 cn (6oz) tomato paste 1/2 c Chopped onion 1 1/2 ts Basil 1 tb Vegetable oil 1 1/2 ts Sugar 1 cn (15oz) tomato sauce 1/2 ts Garlic powder 1 cn (14.5oz) whole tomatoes 1/2 ts Oregano - undrained and crushed 2 tb Grated parmesan cheese 1 tb Grated parmesan cheese Hot cooked spaghetti In bowl, combine ground beef, bread crumbs and egg. Shape into 20 1-1/2" balls; place on baking sheet. Bake at 375° for 25 mins; drain. In large saucepan, saute onions in oil until tender. Stir in remaining ingredients except cheese and spaghetti. Simmer while meatballs bake. Add drained meatballs to pan; simmer, covered, an additional 20 mins. Stir in cheese and serve over spaghetti. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Orange and Onion Salad Categories: Salads, Italian Yield: 6 servings 4 md Naval oranges 1 md Red onion 4 tb Olive oil 1 ts Fresh minced oregano 2 tb Red wine vinegar 1/4 c Fresh minced chives 8 Ripe black olives Fresh ground pepper Score (remove strips)from orange peel, cut oranges in thick slices. Thinly slice onions. Place orange slices in shallow serving dish. Sprinkle with oil, vinegar and oregano (tsp. sugar or substitute optional). Toss, then refrigerate for approximately 30 minutes. Take out and toss oranged again. Place layers of onions on top of oranges. Add chives, olives and fresh pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Pound Cake Categories: Cakes, Italian Yield: 6 servings 1/2 lb Butter 1/4 ts Salt 2/3 lb Ricotta cheese Grated semi-sweet chocolate 1 2/3 c Sugar -or sliced strawberries 8 ts Sugar 1 ts Vanilla 5 Eggs FROSTING 2 ts Vanilla 8 oz Semi-sweet chocolate bits 2 c Cake flour 1/2 c Strong brewed coffee 4 ts Whipping cream 10 tb Unsalted butter, chilled CAKE/FILLING Cake: Cream butter, slowly adding sugar until light. Add eggs one at a time. Stir in remaining ingredients. Bake in buttered and floured 9 x 5 loaf pan at 325 degrees for 1-1/4 to 1 1/2 hours or until done. Cool in pan for 5 minutes before turning onto rack. Slice horizontally into three sections. Filling: Combine first four ingredients in blender until smooth. Fold in grated chocolate or strawberries. Spread evenly between layers. Frosting: Melt chocolate with coffee over very low heat. Beat in butter a small amount at a time. Continue beating until thick and of spreading consistency. Frost cake and garnish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Rum Cake Categories: Cakes, Italian Yield: 10 servings 3 Egg yolks 3/4 c Sour cream 1 c Sugar 1 ts Vanilla extract 2 1/4 c All-purpose flour 1/2 ts Nutmeg 2 c Milk 1/4 ts Baking soda 1/2 Lemon; Grated peel only 1/4 ts Salt 1 c Butter; room temperature 1/2 c Dark rum 4 Eggs PREHEAT OVEN TO 350F. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50-to-60 minutes. The cake is done when the surface cracks and a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Sausage Fettucine Categories: Pasta, Pork/ham, Garlic, Italian, Sausages Yield: 6 servings 7 Hot italian sausage links 1 pn Of cayenne 1 lg Onion 1 tb Garlic powder 1/2 ts Black pepper 2 tb Butter Salt to taste 2 tb Flour 2 tb Parsley flakes 2 c Milk Fettucine Make a white sauce with the 2 tbsp butter, flour, and milk. Set aside. In frying pan, squeeze the meat out of the sausage casings, and fry. Add onions and continue cooking until onions are translucent and sausage meat is cooked all the way through. Add the garlic powder, parsley,salt and pepper and cayenne to the sausage mixture. Mix thoroughly. Meanwhile, start pot of water to boil for fettucine. Add cream sauce to the meat mixture in the frying pan, and simmer while fettucine is cooking. When fettucine is al dente, drain and rinse in hot water. Serve by ladling the meat and sauce mixture over top of hot fettucine. Origin: Sharon Stevens Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Spaghetti Categories: Italian, Ground beef, Pasta, Beef Yield: 8 servings 2 lb Ground beef 3 c Water 1 Medium onion,chopped 1 tb Sugar 2 cn Tomato sauce(15 oz) 1 ts Oregano leaves 2 cn Tomato paste(15 oz) 2 Cloves garlic,minced 1 cn Pitted ripe olives(7 1/2 oz) 1 Bay leaf 2 pk Spaghetti sauce mix w/mushro 16 oz Uncooked long spaghetti 1 c Chopped green pepper Grated Parmesan cheese Cook and stir meat and onion in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling. Reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Spinach Categories: Vegetables, Italian Yield: 4 servings 2 lb Bulk spinage or 2 (10-ounce) 1 ts Salt -bags prewashed spinach, 1/8 ts Pepper Prepared for cooking 1/4 Crushed garlic clove 3 tb Olive oil -(optional) Place spinach in a large pot, add no water, cover, and steam 3-5 minutes over moderate heat until slightly wilted but still bright green. Drain, add seasonings, and toss to mix. About 135 callories per serving. Makes 4 servings. Recipe from: The Doubleday Cookbook Volume 2, Complete Contemporary Cooking. Copyright 1975 by Doubleday & Company, Inc. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Stuffed Chicken Breast Categories: Poultry, Italian Yield: 1 servings 1/2 c Tomato sauce 1/4 c Havarti or swiss cheese 1 ts Parmesan cheese 1 ts Melted butter 4 oz Chicken breast 1 tb Bread crumbs 1/4 ts Dried oregano Mix crumbs, parmesan cheese and oregano. Pound breast thin. Cover with havarti or swiss chesse. Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more. Makes 1 serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Strawberry Dessert Crepes Categories: Desserts, Italian Yield: 6 servings 2 tb Butter 2/3 lb Of ricotta cheese 1 1/2 c Sifted flour 1/4 c Granulated sugar 2 Eggs plus 2 extra egg yolks 1 ts Vanilla extract 2 c Milk 1 pt Fresh strawberries, hulled 1 tb Granulated sugar -and crushed 1 pn Of salt confectioner' sugar Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk,granulated sugar (1tbsp) , and salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter. Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Serves 6-8. Origin: Hearth and Home Companion. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Style Stuffing Categories: Dressings, Italian, Poultry Yield: 6 servings 1/2 To 1 pound lean bacon, 1 To 2 pound day old white -finely diced -bread 3 tb Olive oil Chicken stock to moisten 3 Stalks celery, including 1/2 c Parmesan or romano cheese -tops, finely chopped 1/2 c Chopped fresh parsley 1 lg Onion, finely chopped 2 Eggs Giblets and liver from Salt and pepper to taste -turkey 4 tb To 5 tb poultry seasoning 1/4 lb Prosciutto In a large skillet cook bacon in olive oil until about halfway done. Add celery and onion and cook until transparent. Pour off fat from skillet and use it to cook giblets, then prosciutto, then liver until done. (Freeze the liver to make it easier to chop) Mix with bacon and vegetables and cool. Soak bread in stock and combine with meat and vegetable mixture. Add cheese, parsley, eggs, and seasonings and mix with hands. Stuffs a 12-15 pound turkey. Origin: Hearth and Home Companion Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Turkey Burgers Categories: Poultry, Italian Yield: 4 servings 1 1/4 lb Ground turkey, uncooked 1 Mushroom pieces,drained ( 1 pt Dried oregano 1/4 pt Dried thyme 1/2 pt Dried basil 1/4 pt Garlic powder 1/8 pt Garlic powder 1 pt Minced onion flakes 1 pt Minced onion flakes 1 pk Beef flavored broth mix 2 Tomato sauce (8 oz) Preheat to 450 degrees. In a large bowl, combine turkey, oregano, basil, garlic powder, and onion flakes. Mix well and shape into 8 patties. Place patties in a shallow baking pan that has been sprayed with a nonstick cooking spray. Bake 15 minutes, until burgers are no longer pink inside, turning once while cooking. While burgers are cooking, prepare sauce: Combine all sauce ingredients in a small saucepan. Heat over medium heat until mixture boils. Remove from heat. Spoon mixture evenly over burgers. Return to oven for 5 minutes. Spoon sauce over burgers when serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Vegetable Salad Categories: Italian, Salads Yield: 6 servings 1 cn VEG-ALL Mixed Vegetables, 3 tb Vinegar -drained (16 oz) 1 ts Sugar 1 cn Garbanzo beans, drained 1 ts Basil -(16 oz) 1 Garlic clove 1/4 c Chopped green onion 1/2 c Ripe olives, sliced 1/2 c Chopped celery 1 c Cherry tomatoes, quartered 1/4 c Olive oil 2 tb Chopped parsley 1. Combine VEG-ALL, beans, onion and celery in bowl. 2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and pour over vegetable bean mixture. 3. Let stand several hours or overnight to marinate. 4. Add olives, tomatoes and parsley before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Ziti Medley Categories: Italian, Pasta, Cheese/eggs Yield: 6 servings 1/2 lb Italian sausage * 1/3 c All-purpose flour 1 c Sliced mushrooms 8 oz Cheddar cheese shredded 1/3 c Chopped onion 1/2 c Grated parmesan cheese 2 1/4 c Milk 8 oz Cut Ziti - uncooked 1/2 c Butter or margarine 1/2 ts Pepper 1 c Green pepper strips * Sliced into coins In 4-quart saucepan, brown sausage. Remove from pan and drain off fat. Melt butter and cook mushrooms, pepper and onion until tender but not brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook, stirring consstantly over med-low heat until mixture begins to boil. Boil and stir 1 minute. Blend in 1 1/2 cups cheddar cheese, parmesan cheese and pepper until cheeses are melted and mixture is smooth. Cook ziti according to package directions, and drain. Stir hot cooked ziti and sausage into vegetable cheese mixture. pour into buttered 2-quart casserole. Sprinkle with remaining 1/2 Cup cheddar cheese. Bake covered at 350 for 30 minutes or until hot and bubbly. Typed at you by Mara Kent --- ■ DeLuxe² 1.26b #5627 ■ Judge a man by his questions, rather than answers. ~-- TMail v1.31.3 * Origin: MicroFone 8.2 Gigs 9 Lines V.32b 908-494-8666 (1:107/331) =========================================================================== BBS: High Country East Date: 06-18-93 (15:12) Number: 13215 From: MARA KENT Refer#: NONE To: ALL Recvd: NO Subj: MIRIAM'S KUGGEL Conf: (52) Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian-Style Lamb Chops Categories: Italian, Lamb Yield: 4 servings 8 Lamb rib chops,1" thick 1 tb Sugar 1 c Dry red wine 2 ts Dried oregano leaves 1/4 c Chopped onion 2 ts Dried thyme leaves 3 tb Soy sauce 3 tb Finely chopped parsley 2 tb Lemon juice 1. Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally. 2. Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6" from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8-10 minutes. Transfer chops to a warm platter; sprinkle with parsley. ~ Carole Van Brocklin, Port Angeles, Washington. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian-Style Broccoli Categories: Italian, Vegetables Yield: 4 servings 2 lb Broccoli, broken into -through press -florets 1 sm Dried hot red pepper, 1 tb Olive oil -crumbled 1 Clove garlic, minced or put 2 tb Dry white wine Steam broccoli 10 minutes, or until tender and still bright green. Refresh under cold water. Heat olive oil over medium heat and saute garlic and res pepper 2 minutes. Add broccoli and wine and saute, stirring, another 3 to 5 minutes. Serve. Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian: Risotto with Crabmeat and Basil Categories: Italian, Rice/grains, Fish/sea Yield: 6 servings 3 tb Butter 1/2 c Whipping cream 1 sm Onion, minced 3 1/2 oz Fresh goat cheese (such as 1 1/2 c Arborio rice* or medium- Montrachet) Grain 8 oz Crabmeat 5 c Chicken stock or canned 1/3 c Chopped fresh basil or 1 Broth Teaspoon dried, crumbled Melt butter in heavy large saucepan over medium heat. Add minced onion and saute' until translucent, about 3 minutes. Add rice and saute' 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Add whipping cream and simmer 2 minutes. Mix in goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper. * Arborio, an Italian short-grain rice, is available at Italian markets and some specialty food stores. In Santa Barbara, California, ALLEGRO offers this fine starter. SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian: Sylvia's Class Act Dinner Theater Chicken Rosemary Categories: Poultry, Italian Yield: 4 servings 1/2 c All-purpose flour 6 Cloves garlic, minced (2 1/2 ts Salt Tablespoons) 1/4 ts Pepper 1 c Chicken broth 6 6-oz. boneless, skinless 1/4 c Pale dry sherry Chicken breasts 1/4 ts Dried rosemary 1/4 c Olive oil Combine flour, salt and pepper. Dredge chicken breasts in flour mixture, shaking off excess. Heat oil over medium heat in a large skillet. Brown chicken in oil until lightly browned, approximately 5 minutes on each side. Remove from skillet. Add minced garlic to the skillet and saute' lightly. Stir in chicken broth and sherry. Return chicken to skillet and sprinkle with rosemary. Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender. Thicken juice, if desired. Makes 4 to 6 servings SOURCE: Sylvia's Italian Restaurant, Portland, Oregon. Published in the Oregonian. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iwitma Palaaw (Garbanzo Pilaf) Categories: Rice/grains, Ethnic, Lamb, Pilaf Yield: 10 servings 1/2 lb Garbanzos (dried) 2 1/4 c Carrots (peel & dice) 5 c Rice Salt & Pepper 3/4 c Oil 1 ts Cumin (ground) 3/4 lb Lamb (leg meat cubed) 1 c Barberries or Currants 2 lg Onions (sliced) FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Makes 10 servings Soak garbanzos in water overnight, then drain. Soak rice in warm salted water for 2 hours. Heat oil in large saucepan and brown meat. Break onion slices into rings, add to saucepan and cook over low heat until onions are browned, about 30 minutes. Add carrots and garbanzos. Barely cover with water and simmer 1 hour, or until garbanzos are tender. Season to taste with salt, pepper and cumin. Add barberries. Drain soaking water from rice. Strew rice over meat and add 1 quart of water. Bring to hard boil, uncovered. When water boils off, pile rice and meat into pot and poke vent holes to bottom with long handled wooden spoon. Cook covered over low heat 20 to 25 minutes. Serve pilaf on plate with meat arranged on top. Each serving contains (approx): 510 calories, 122 mg sodium, 16 mg cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein, 0.72 gram fiber. From the Register Guard 9/2/1992, by Charles Perry (LA Times) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jansson's Temptation Categories: Vegetables, Swedish Yield: 4 servings 6 md Sized potatoes, peeled and -fillets -cut into 2x1/4 inch strips 1 ds Of pepper -2 tbsp butter 2 tb Bread crumbs 2 md Size onions, thinly sliced 3 tb Butter 1 3-1/2 oz can Swedish anchovy 3/4 c Cream or half and half Preheat oven to 400F. Keep potato strips incold water to prevent discoloration. Melt 2 tbsp butter in skillet and add onions; cook until soft but not brown, about 5 minutes. Pat potatoes dry. Arange layers of potatoe, onion and anchovies in a greased 1 1/2 to 2 quart baking dish. Begin and end with potatoes. Dot casserole with butter and sprinkle with pepper and bread crumbs. Pour cream around the casserole. Bake in the center of the oven until the potatoes are tender and most of the liquid is absorbed, about 45-60 minutes. Serves 4-6. Origin: Cookbook Digest, Nov/Dec 1991 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jeff's Favorite Pizza Sauce Categories: Sauces, Italian, Pizza Yield: 4 servings 28 oz Canned Progresso Plum 1 ts Oregano, heaping Tomatoes w/Basil, drained 3/4 ts Garlic powder 12 oz Tomato paste 1/8 c Parmesan cheese 1/2 ts Salt 1 ts Light brown sugar 1/4 ts Pepper 2 ts Olive oil 1/4 ts Onion powder This sauce has a quality similar to restaurant flavor, but being freshly made seems to take on a better flavor. Puree the drained tomatoes well. It is important to use Italian Plum Tomatoes, not regular canned tomatoes. The flavor is distinctively different. If you cannot find Progresso Plum Tomatoes with basil, add 1/2 ts. basil to the tomatoes. Place the puree mixture in heavy saucepan. Add remaining ingredients except for the grated cheese and brown sugar. Simmer 1/2 hour, or longer if necessary. Add cheese and brown sugar last 10 minutes of cooking. The canned grated parmesan is good in this recipe, as well as fresh. Sauce can be frozen if needed. Enjoy! - Jeff Duke ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jeff's Pizza Sauce Categories: Sauces, Italian, Pizza Yield: 4 servings 56 oz (2-28 oz cans) Italian Plum 1 tb Tarragon Tomatoes, drained 1 ts Salt 6 oz Tomato paste (small can) 1 tb Garlic powder 2 tb Olive oil 1 tb Basil 2 tb Corn syrup 1/2 ts Onion powder 2 tb Brown sugar 1/2 ts Worcestershire sauce 2 1/2 tb Oregano If you don't like small bits of tomato in the sauce, puree the whole tomatoes in the blender first. Otherwise, chop them as the mixture cooks. Mix all ingredients, except oregano, in large saucepan. Simmer for 30 minutes, then add oregano. Cook additional 15 minutes. Sauce is best if cooked then chilled, overnight, in the refrigerator. To Use: Prepare basic pizza dough. Spoon sauce onto crust out to rims, cover with thick layer of mozzarella cheese. Top with meat and vegetable toppings, then cover again with mozzarella and parmesan (or romano) cheeses. All cheeses are best if freshly grated. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jennie Grossinger's Knishes Categories: Desserts, Vegetables, Jewish Yield: 24 servings 2 1/2 c Sifted flour -knead 1 ts Baking powder Until smooth. 1/2 ts Salt There are two ways to fill 2 Eggs -the knishes. In either 2/3 c Salad oil -case, 2 tb Water Divide the dough in two and Sift the flour, baking -roll as thin as possible. -powder and salt into a Brush with oil. Now you can -bowl. Make a -spread the filling on one Well in the center and drop -side -the eggs, oil and water Of the dough and roll it up, -into -like a jelly roll. Cut It. Work into the flour -into -mixture with the hand and 5 1/2 Inch slices. Here's the basics, fillings follow in the next messages. DOUGH: Place in an oiled baking sheet cut side down. Press down lightly to flatten. Or you can cut the rolled dough in 3- inch circles. Place a tablespoon of the filling on each; draw the edges together and pinch firmly. Place on an oiled baking sheet, pinched edges up In either case, bake in a 375 degree oven 35 minutes or until browned. Makes about 24. FILLINGS FOR KNISHES POTATO: 1 cup chopped onions 6 tablespoons chicken fat or butter 2 cups mashed potatoes 1 egg 1 teaspoon salt 1/4 teaspoon pepper Brown the onions in the fat or butter. Beat in the potatoes, egg, salt and pepper until fluffy. CHEESE 1 1/2 cups diced scallions or onions 4 tablespoons butter 2 cups pot cheese 1 egg 1 1/2 teaspoons salt 1/8 teaspoon pepper 2 tablespoons sour cream Scallions are better than onions for this, so try to get them. Brown the scallions in the butter and beat in the cheese, egg, salt, pepper and sour cream until smooth. MEAT: 1/2 cup minced onions 2 tablespoons chicken fat 1 1/2 cups ground cooked meat 1/2 cup cooked rice 1 egg 1 teaspoon salt 1/4 teaspoon pepper Lightly brown the onions in the fat. Add the meat, rice, egg, salt and pepper, mixing until smooth. CHICKEN 1 1/2 cups ground cooked chicken 3/4 cup mashed potatoes 1 egg, 1 teaspoon salt 1/4 teaspoon pepper Mix all the ingredients until smooth. And finally, the classic: POTATO-DOUGH KNISHES 1/4 cup minced onions 6 tablespoons chicken fat or butter 4 cups mashed potatoes 1/2 cup potato flour 3 eggs 1 teaspoon salt 1/4 teaspoon pepper Brown the onions in 4 tablespoons chicken fat or butter. Cool. Knead together the remaining fat or butter, the pota- toes, potato flour, eggs, salt and pepper. Break off pieces (about 2 inches long) and flatten slightly. Place a tea- spoon of browned onions on each and cover by pinching the edges together. Place on a greased baking sheet. Bake in a 375 degree oven 25 minutes. Makes about 20. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Joe Penny's Lasagna Categories: Italian, Cheese/eggs, Pasta Yield: 6 servings 2 28 oz cans tomatoes 1 Clove garlic, minced 2 5 1-2 oz cans tomato paste 1 lb Sausage 2 c Water 1 lb Lasagna noodles 1/2 ts Basil 1 lb Ricotta cheese 1/8 ts Crushed red pepper 1 Egg 1/2 ts Salt 1 tb Parsley 1 ts Sugar 1 c Grated Parmesan cheese 1 lb Lean ground beef Combine the first 7 ingredients in a large pot and simmer 15 minutes. Saute' ground beef and garlic in a little oil. Add to tomato sauce. Cover and let simmer 3 hours on low heat, stirring occasionally. Brown sausage and slice in rounds. Preheat oven to 325 degrees. Cook noodles until al dente. Combine ricotta, egg and parsley in a bowl. Spread 1/3 of sauce on the bottom of a 12x8" baking dish. Arrange alternately layers of noodles, ricotta, sausage, sauce and Parmesan, ending with Parmesan. Bake uncovered for 45 minutes. Let sit 5 minutes before serving. Serves: 6 to 8 From: Actor Joe Penny ("Jake and the Fatman") Posted by: Debbie Carlson - Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Joululimppa (Finnish Holiday Rye Bread) Categories: Breads, Ethnic Yield: 6 servings 2 c Buttermilk Grated rind of 1 orange 1/2 c Molasses 1 c Rye flakes or wheat germ 1/4 c Butter or margarine 2 c Dark or light rye flour 2 ts Salt 3 1/2 To 4 1/2 cups uncleached 1 ts Fennel seeds -white or whole wheat flour 1 ts Caraway seeds Glaze: 2 tb Dry yeast 1 tb Molasses 1/2 c Warm water 2 tb Water Similar to Swedish rye. Can be toasted. Heat the buttermilk, molasses, butter or margarine, salt, fennel seeds, and caraway seeds until the butter melts. Set aside to cool. Dissolve the yeast in the warm water. Let it stand for 5 minutes until the yeast bubbles. ((My comment: whisk in some flour and molasses to nourish the yeast.)) Add the yeast to the cooled buttermilk mixture along with the grated orange rind, rye flakes or wheat germ, and rye flour. Beat well until smooth. Add 3 to 3 1/2 cups of wheat flour, stirring in a cup at a time, until the dough will not readily absorb more flour. The dough will be rough. Flour a work surface with the remaining wheat flour and turn the dough out onto it. Cover the dough with a damp cloth and let it rest for 15 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not require as vigorous or lengthy a kneading). Gently knead the dough for 5 to 10 minutes until smooth. Form the dough into a ball and place it in a large buttered bowl or pot, turning it to coat all sides with butter. Cover it and let it rise, in a warm spot, until doubled in size, about an hour. Punch down the dough and gently knead it for one minute. Form the dough into three round loaves and place in lightly buttered 9-inch cake pans or on buttered baking sheets. Cover and let rise until almost doubled in size, 45 minutes to an hour. Preheat the oven to 375 degrees. Combine the water and molasses, brush the tops with half of this mixture to glaze. Then lightly pierce the loaves all over with a fork. Bake for 35 to 45 minutes, until the bread sopunds hollow when tapped on the bottom. While the bread is hot, brush it with the remaining glaze. Remove the loaves from the pans and cool on racks. Yields 3 loaves. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990. Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jumbo Ravioli Categories: Italian, Veal, Pasta, Sauces Yield: 4 servings 1/2 c Fresh basil leaves 2 tb Fresh parsley, chopped 2 lg Eggs QUICK TOMATO SAUCE: 2 tb Olive oil 1 tb Olive oil 1/2 ts Salt 1 sm Onion, chopped 2 c All-purpose flour, unsifted 1 Clove garlic, minced VEAL FILLING: 1 cn Tomato puree (1 Lb, 13 oz) 1 tb Olive oil 1/2 c Water 1 lb Ground veal 1 ts Sugar (OPTIONAL) 1 sm Onion, chopped 1 ts Dried oregano leaves 1 Clove garlic, minced 1/2 ts Dried basil leaves 2 lg Eggs 1/2 ts Salt 1/4 c Parmesan cheese, grated 1 tb Olive oil BASIL PASTA DOUGH: Parmesan cheese, grated Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and salt. (If using blender, pour into bowl; stir in enough flour to make stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds. With motor running, add enough flour so dough forms a ball. Turn dough out onto lightly floured surface, and knead for a few minutes until smooth and elastic, adding flour as necessary. If dough was not mixed in food processor, knead for about 5 minutes. Cut dough in half and shape into balls. Cover dough with inverted bowl; rest for 1/2 hour. Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute until veal is cooked and moisture has evaporated, about 5 minutes. Remove from heat; cool slightly. In food processor, process meat to a paste. Mix in eggs, cheese, and parsley; cool. Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat. Saute onion and garlic until onion is translucent. Stir in tomato puree and remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover; keep warm until ready to use. Ravioli: On floured surface, roll half of dough into a 12-by-16 inch rectangle; set aside on a towel. Roll other half; score into 12 (4- inch) squares. Mound filling in center of squares. Brush water on scored lines; lay other rectangle of pasta on top. Press, with fingers, around filling to seal. Use pastry wheel or knife to cut between the mounds. In a large saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli; cook gently for 5 to 7 minutes, or until edges are tender. Remove with slotted utensil (spoon or spatula). Serve with tomato sauce and cheese. Makes 4 servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: K'naidlach (Matzoh Meal Dumplings) Categories: Jewish Yield: 16 servings 2 tb Chicken fat or 1/2 c Matzoh Meal Any other shortening 1 ts Salt 2 Eggs, lightly beaten 2 tb Water or soup stock Mix together shortening and eggs, add matzoh meal and salt and blend the mixture well. Add water or stock. Cover the mixture and chill it for at least 20 minutes. form into plum-size balls and drop them gently in boiling salted water or soup. cook the dumplings for 30 to 40 minutes and serve them in soup. Makes about 16 K'naidlach. VARIATION: For lighter, fluffier K'naidlach, separate the eggs and beat the yolks and whites separately. proceed as above, but fold the egg whites into the yolks carefully before adding the matzoh meal. /\/\ara Kent ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kadaifi Categories: Greek, Desserts Yield: 16 servings Karen Mintzias Ground cinnamon 1 lb Commercial raw kadaifi dough 1/2 c Orange juice (optional) 1/2 c Sweet butter; melted 2 c Water 1 1/2 c Finely chopped almonds * 1/2 c Honey 3 1/2 c Granulated sugar 2 tb Lemon juice *Note: Use blanched almonds. Open the raw kadaifi dough to the air for 10 to 15 minutes. Spread half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking pan and brush with half the butter. Meanwhile, combine the almonds, 1/2 cup sugar, 1 tablespoon cinnamon, and orange juice in a small bowl. (The orange juice will make the mixture like a paste that can be spread with a knife.) Spread the almond mixture over the kadaifi and cover with the remaining dough. Brush with the remaining butter and bake in a moderate oven (350 F) for 40 minutes or slightly longer, until golden on top. Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes. Stir in the honey and lemon juice, bring to a boil and keep hot. When done, remove the pastry to a rack to cool in the pan, then spoon the hot syrup over the pastry. Cover with a dry towel and allow to cool thoroughly. When cool, cut into square or diamond shapes of any desired size. Dust with additional ground cinnamon just before serving on dessert plates. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kadin Budu (Ladies' Thighs' Croquettes) Categories: Lamb, Ethnic Yield: 6 servings 750 g Finely ground lean lamb 1 ts Finely chopped dill -OR- finely ground lean beef Salt 1 c Boiled rice Freshly ground black pepper 1 md Onion; finely chopped 2 lg Eggs 1/2 c Crumbled beyaz peynir Plain flour; for coating -(feta cheese) Oil; for shallow frying 1/4 c Finely chopped parsley The Turks' appreciation of the fair sex is apparent even in the naming of recipes. Form the meat mixture with a certain voluptousness to an elongated egg shape. Don't make them too plump - we all like to be flattered, don't we? Cooking time: about 20-25 minutes in all Combine meat, boiled rice, onion and cheese, then pass through meat grinder using fine screen. Add herbs, salt and pepper to taste and 1 lightly beaten egg. Mix by hand to a smooth paste. Take a generous tablespoon of the mixture and form into an elongated egg shape, wider at one end than the other, or into simpler torpedo shape. Moisten hand with water to facilitate handling. Place kadin budu into baking dish side by side as they are finished. Beat remaining egg well and pour over kadin budu, then turn them over in a dish to coat them evenly with a film of egg. Place about 1/2 cup flour in a plate and roll budu in flour, one at a time, placing them into a frying pan of heated oil as they are coated. Use one hand for rolling them in the flour, keep other hand dry for moving them to the pan. Fry over high heat until golden brown, turning them frequently with tongs so that they keep their shape. Drain on paper towels and serve hot with vegetable or salad accompaniment. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kadin Gobegi (Ladies' Navels) Categories: Desserts, Ethnic Yield: 20 servings -----------------------------------SYRUP----------------------------------- 2 c Granulated sugar 1/2 Lemon; strained juice only 1 1/2 c Water --------------------------------CHOUX PASTRY-------------------------------- 1 c Plain flour 1/4 c Butter 1/4 ts Salt 2 lg Eggs; lightly beaten 1 c Water 1/8 ts Almond essence ---------------------------------TO FINISH--------------------------------- Oil; for shaping and frying 1/4 c Blanched pistachio nuts Whipped cream or kaymak -(finely chopped) -(kaymak is clotted cream) The name and finished dish are colourfully Turkish, while the basic dough is very definitely French. Though the ingredient proportions differ from the traditional formula, it is choux pastry nonetheless, prepared in the Turkish manner. In a heavy pan dissolve sugar in water over medium heat, stirring occasionally. Bring to the boil, add lemon juice and boil rapidly, without stirring, for 15 minutes. Leave syrup in pan to cool. Sift flour and salt onto a square of stiff paper. In another heavy pan heat water and butter until boiling. Pour in flour all at once, stirring constantly with a wooden spoon or balloon whisk. Keep stirring until mixture leaves sides of pan, then cook on low heat, stirring occasionally, for further 5 minutes. Remove roux from heat and turn into a bowl. Cool for 2 minutes then gradually beat in eggs. Add almond essence and beat until smooth and satiny. A balloon whisk will break up lumps, a wooden spoon is better for beating to a smooth finish, so utilize the two for the process. Oil hands and take pieces of dough the size of a walnut. Roll into smooth balls and place on an oiled tray. Flatten into rounds about 5 cm (2 inches) in diameter and press oiled forefinger into centre of each to make a hole. Keep hands oiled during shaping so that dough will not stick. Place enough oil in a large electric frypan to come to a depth of 1 cm (1/2 inch). Heat until just warm and place half of the prepared gobegi into oil. Increase heat to 200°C (400°F) as soon as they are added. When gobegi rise to the surface and are puffed, turn them over. Fry them for 15 minutes in all, timed from when the gobegi are first placed into pan. Turn frequently during last half of cooking time so that they brown evenly. When cooked, remove from oil with a slotted spoon and drain briefly on paper towels. Put into syrup, turn them and leave for 5 minutes before removing to a plate. Turn off frypan and allow oil to cool before adding second lot. To serve, arrange gobegi on a flat platter and place a dollop of whipped cream or kaymak in the center. Sprinkle with pistachio nuts. NOTE: If you have no electric frypan, use a large frying pan set on a thermostatically controlled hot plate or burner. Otherwise use an ordinary burner, start at low and increase heat to midway between medium and high settings. Variation: Dilber Dudagi (Lips of the Beauty) Follow above directions, but flatten the balls of dough in your hand to a 6 cm (2-1/2 inch) round and fold dough over so that pastry resembles lips on curved edge. Place on an oiled tray until all are shaped. Fry and finish as for Kadin Gobegi. Serve plain or with whipped cream or kaymak. Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kaese Blintzes - (Rolled Cheese Pancakes) Categories: Pancakes, Jewish, Breakfast Yield: 6 servings 1 c Dry Cottage Cheese 1 c Lowfat Milk 1 c Pot Cheese -or- Lowfat 3 Eggs -Ricotta Cheese Vegetable Oil 1 Egg 2 tb Margarine 1 tb Sugar Plain Lowfat Yogurt 1 c Flour Keywords: Breakfast Make the cheese filling by beating cottage cheese, pot cheese, 1 egg and sugar together. Combine the flour and milk with the 3 eggs. Beat to make a smooth batter. Heat a 6- or 8-inch skillet. Coat with vegetable oil and pour in 2 to 3 tablespoons of the batter. Tilt the pan to distribute the batter over the bottom of the skillet. Cook until the dough is firm and browned. Remove from the pan and place on a lightly-oiled plate with browned side up. Spoon 1 tablespoon of filling onto the edge of the pancake. Roll up by bringing the edge with the filling to the center of the pancake, fold in each side, and fold over once more to make a sealed pouch. Continue with the rest of the batter. When ready to serve, heat the margarine in a skillet. Fry the blintzes until golden brown on all sides. Serve with yogurt. Serves 6 One Serving of 2 Blintzes= Calories: 272 Carbohydrates: 20 Protein: 16 Fat: 14 Sodium: 150 Potassium: 178 Cholesterol: 193 Exchange Value: 2 Lean Meat Exchanges + 1 Bread Exchange + 2 Fat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kaesmus - Rallenmus (Cheese Mush) Categories: German, Pizza Yield: 4 servings 4 tb (heaping) flour 1/2 l Mixture of milk and water (1 1 Egg -pint) 1 ds Salt 1 Onion, finely sliced 100 g Grated hard cheese ( 3 1/2 2 tb Clarified butter -oz) From grandmother's more thrifty times; rarely encountered today. Combine the flour, egg, and salt to dough and make 'Riebele'*. In a skillet or saucepan, bring the milk to a boil and whisk in the 'Riebele' and the grated cheese. In a separate skillet, brown the onion in the clarified butter, and then pour the contents of the skillet over the cheese mixture. Pepper to taste. ((*'Riebele' is a grated pasta. K.B.)) Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kaessuppe (Cheese Soup) Categories: Cheese/eggs, Soups/stews, German Yield: 4 servings 50 g Butter (3 1/2 Tbsp) -of milk or cream 50 g Flour (1/2 cup less 1 Tbsp) Salt and pepper to taste 200 g Emmentaler cheese, sliced (7 1 pn Sugar -oz) 2 sl White [French] bread 1 l Meat broth (a generous qt) 20 g Butter (1 1/2 Tbsp) 1 Egg yolk, mixed with a bit From the Allgaeu area. From grandmother's more thrifty times; rarely encountered today. Melt the butter and stir in the flour. Add meat broth. Bring to a boil, then add the sliced cheese and stir until cheese has dissolved. Remove soup from heat, and whisk in the egg yolk mixture. Add salt, pepper, and sugar to taste. Dice the bread and in the butter, saute until golden brown. Add to soup just before serving. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kakavia Categories: Soups/stews, Greek, Fish/sea Yield: 8 servings Karen Mintzias Salt 1 c Sliced onions or scallions Freshly ground black pepper -OR- leeks 4 lb Fish (3 or 4 kinds) * 1/2 c Olive oil -- cleaned and sliced 4 Tomatoes 1 Lobster (optional) -- peeled, seeded & chopped -- cut up & claws cracked 1/2 Stalk fennel or celery 1 lb Shrimp; peeled & deveined -- sliced 1 lb Scallops (optional) 3 Sprigs fresh parsley -OR- Mussels in shells 1 Bay leaf -- (scrubbed) 2 Sprigs fresh thyme 8 sl Bread (thick); toasted 1 c Dry white wine Croutons 5 c -Water, more if necessary * Fish for poaching: bass, cod, hake, haddock, halibut, trout, pollack, snapper, rockfish, whiting, etc.) In a soup pot with a wide bottom, saute the onions in the oil, without browning, until soft. Add the tomatoes, fennel, herbs, wine, and water and bring to a boil. Season with salt and pepper to taste and simmer for 45 minutes. Pour the stock into a large bowl through a sieve, squeezing all the pulp from the vegetables before discarding the fibers remaining in the sieve. Return the soup stock to the pot and bring to a boil. Meanwhile, lightly salt the fish and let stand for 10 minutes, then rinse with water and lower into soup, adding water only if needed to cover the fish. Lower the heat and simmer for 5 minutes, then add the lobster. Cover and simmer 5 minutes longer, then add the shrimp and scallops or mussels and simmer an additional 10 minutes. Taste and adjust the seasonings. Arrange the toast slices in large soup plates. Serve the varied fishes and broth in each bowl, hot, with croutons in a separate plate. NOTE: Kakavia is frequently made in the following variation: Cook 2 to 3 fish with the vegetables and strain with the vegetables to make a thicker stock. Continue to cook the remaining seafood as described above. Source: The Food of Greece, by Vilma Liacouras Chantiles Typing errors courtesy of: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalamarakia Me Krassi (Squid in Red Wine) Categories: Greek, Fish/sea Yield: 4 servings 2 lb Squid 1/2 ts Salt, Pepper, Sugar 2 tb Olive Oil 1 1/2 tb Parsley, Chopped 3/4 c Dry Red Wine Clean squid, discard tenacles, wash bodies and drain. Place squid in a heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to a boil, reduce heat and simmer for an hour. Remove from heat, cool, sprinkle with parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalamarakia Tursi (Pickled Squid) Categories: Greek, Fish/sea, Appetizers Yield: 6 servings Karen Mintzias Freshly ground pepper 12 md Squid 1/4 c Chopped fresh parsley 3 tb Olive oil Few sprigs fresh rosemary Salt 2 c White vinegar (approx.) --------------------------PICKLING SPICES & HERBS-------------------------- 8 Black peppercorns 1 Bay leaf 2 Garlic cloves 1 Sprig fresh rosemary Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles. Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt and pepper to taste, parsley and rosemary during the last 15 minutes. Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan. Add white vinegar almost to the top, then the pickling spices and herbs. Seal the jar tightly and shake. Marinate at least one day before serving. Keep in the refrigerator. To serve, remove from marinade and serve cold, within 10 days. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalamarakia Pilafi (Squid Baked with Rice) Categories: Greek, Fish/sea, Rice/grains, Pilaf Yield: 4 servings Karen Mintzias 2 Tomatoes; peeled & seeded 1 lb Medium squid 3 tb Butter Salt 1 c Raw long-grain white rice 1/4 c Olive oil Chopped parsley 3 Garlic cloves; sliced 1 tb Chopped fresh rosemary 1/4 c Dry white wine Freshly ground pepper Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly as well. Slice squid into uniform rings, between 1/2 and 1 inch wide. Heat the oil in a frying pan and add the squid and garlic and saute for 5 minutes. Stir in the wine and sliced tomatoes, cover, and simmer until the squid is almost tender (approximately 30 minutes). Transfer to a baking dish. Meanwhile, heat the butter and saute the rice, without browning, until transparent, stirring constantly. Add the rice to the squid and sprinkle with 1/4 cup chopped parsley, the rosemary, and salt and pepper to taste. Add enough hot water to cook the rice, slightly more than 2 cups including the tomato sauce. Cover and bake in a moderate oven (350 F) for 30 to 40 minutes, or until the rice is tender. Sprinkle with additional chopped parsley and serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalamarakia (Greek Squid) Categories: Fish/sea, Appetizers, Greek Yield: 6 servings 1 lb Squid, about 2" long 1/2 c Olive oil 1 Flour for coating 1/4 c Sauterne wine 1 Salt 1 Lemon, juice of Wash the squid thoroughly, and pull out the soft backbone and ink sack from the head of each. Remove the black membrane from ove the whole squid. Coat them with flour and sprinkle with salt. Heat the olive oil in a heavy skillet and fry the squid until brown. Pour the wine over the squid, stir, and turn off the heat. Add lemon juice and stir. Let the squid stand in the sauce for ten minutes, then drain. Arrange on a hot serving dish. Serve on small individual plates with forks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalitsounia Me Kanella (Cretan Cheese-Cinnamon Pastries) Categories: Greek, Cookies Yield: 20 servings Karen Mintzias 4 tb Milk (or more) 1 1/2 c Fresh mizithra or ricotta 2 c All-purpose flour 2 tb Grated hard ricotta 1 pn Salt 2 Eggs; separated 1 ts Vanilla extract 1/2 c Granulated sugar Confectioners' sugar 2 tb Butter; melted For the filling, combine the cheeses, lightly beaten egg yolks, sugar, 1/2 teaspoon cinnamon, and melted butter in a bowl. The mixture should be thick enough to mound, but not stiff; add 1 tablespoon milk, if necessary. Set aside while you make the dough. Sift the flour and salt into a bowl, then cut in the butter and mix by rubbing between your fingers. Mix in the vanilla, egg whites, and enough milk to make a soft dough. Knead until smooth and elastic, then break off small pieces and roll as thin of a dime. (The dough will be elastic and can be rolled easily.) Cut into circles 4-inches in diameter (teacup size), then on each circle place a teaspoon of the cheese filling. Wet the circle edge with water or milk and fold over to form a half-moon, then seal with the tines of a fork or pastry wheel. Arrange the Kaltisounia on buttered cookie sheets and bake in a moderate oven (350 F) for 25 minutes, or until the pastry puffs up and turns a light chestnut color. Remove from the oven, and place on racks, and dust with confectioners' sugar and cinnamon. Serve hot or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kapuska (Sauerkraut) and Kielbasa Categories: Pork/ham, German Yield: 6 servings 2 lb Sauerkraut 1 12 oz can of beer (optional) Water 3 To 4 strips of bacon 1 pn Of sugar -(optional) Bay Leaf (optional) Kapuska (Sauerkraut) and Kielbasa Simmer sauerkraut, sugar, and optional ingredients with kielbasa (it doesn't say how much) for about 20 minutes. Note: Some fresh cabbage may be added in place of sauerkraut. But usually not more than 1/3 the amount of sauerkraut being used. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kartaeuserkloesse (Carthusian Dumplings) Categories: Desserts, German Yield: 4 servings 4 Stale, hard [kaiser-type] 1 pk Vanilla sugar* -rolls 1 c Plain breadcrumbs 1 Egg 1 1/2 tb Water 1/4 l Milk (1 cup plus 1 Tbsp) 3 tb Sugar Grated peel of 1 lemon 1 ts Cinnamon 20 g Sugar (1 1/2 Tbsp) Shape the rolls into dumplings by rubbing the crust of all sides. Put these dumplings into a mixture of egg yolk, milk, lemon peel, and sugar. Once they have absorbed the liquid all the way through, gently squeeze out excess liquid by hand. Whisk the egg white and water, and dip the dumplings in this mixture, and then roll them in breadcrumbs. Deep fry in fat until golden brown, then roll in a mixture of sugar and cinnamon. Serves 4. [*Note: I would probably use 2 tsp of vanilla sugar. K.B.] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kartoffelkratzet - Kartoffelschmarren Categories: Vegetables, German Yield: 4 servings 500 g Potatoes, cooked in their 3 tb Flour -jackets, and peeled (a 1 ds Salt Generous lb) 1 tb Sugar 2 Eggs 100 g Lard (1/2 cup less 1 Tbsp) 1 tb Sour cream or milk From grandmother's more thrifty times; rarely encountered today. Grate the potatoes, then combine with the other ingredients to a viscous mixture. Fry the potato mixture in the hot lard. This used to be served with rhubarb. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kartoffelknoedel (Potato Dumplings) Categories: Vegetables, German Yield: 4 servings 200 g Grated potatoes [that have 30 g Plain bread crumbs (1 oz) -previously been boiled 1 Egg In their jackets, then let 30 g Butter (2 Tbsp) -cool, and peeled] Salt and pepper to taste (7 oz) This refers to dumplings made from boiled potatoes which is the traditional Swabian method. Dumplings made from raw potatoes originated in Bavaria and reached Swabian kitchens relatively late. Beat the butter and egg until fluffy. Add the cold, grated, boiled potatoes, bread crumbs, salt, and pepper, and knead well. Depending on how watery the potatoes are, flour may be substituted for the bread crumbs in order to get a dough that is neither too firm not to pasty. Form dumplings, and cook in barely simmering salted water for 15 minutes. Serve immediately, while still piping hot. These dumplings are also very popular as a main dish, with brown gravy. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kartoffelklosse (Potato Dumplings) Categories: German, Vegetables Yield: 12 servings 2 tb Margarine -potatoes, riced 1 sl White bread in 72 equal 1 Egg -pieces 1 ts Salt 1 1/3 c (less 1 tsp) all-purpose 1/8 ts Ground nutmeg -flour, divided 1/8 ts White pepper 1 lb 14 oz peeled cooked boiling 4 qt Water In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings. In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten. Makes 12 servings of 2 dumplings each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kartoffelloibla (Swabian Croquettes) Categories: Vegetables, German Yield: 4 servings 500 g Potatoes (a generous lb) Salt to taste 1 Egg Pepper to taste 2 tb To 3 tb cream 125 g Lard or butter (1/2 cup plus A little flour -1 Tbsp) 1 ds Sugar Finely grate the freshly boiled, peeled potatoes while still hot. Add the cream, egg, and flour and knead into a dough. Let the dough rest for 1/2 hour. On a floured surface, roll out the dough to about a finger's width. With a glass, cut out small circles. Cook in melted fat until golden brown on both sides. Serve as main course along with stewed fruit, or as side dish with roast pork. In Hungary, this Swabian dish is known as 'Burgonyalangos'. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Karydopita Categories: Greek, Cakes Yield: 24 servings Karen Mintzias 5 tb Cognac 3 c Water 1 ts Vanilla extract 4 c Granulated sugar 1/2 ts Baking soda 1 Orange or lemon; peel only 6 oz Zwieback; crushed fine 2 Whole cloves 1 lb Walnuts; coarsely chopped 18 Eggs; separated 1 ts Ground cinnamon Combine the water, 2 1/2 cups of the sugar, orange or lemon peel, and cloves in a saucepan and boil for 10 minutes. Remove the peel and cloves and cool. Meanwhile, using an electric mixer, beat the egg yolks until light and lemon colored, and gradually add the remaining 1 1/2 cups sugar. In a separate bowl, mix the Cognac, vanilla extract, and baking soda and slowly add to the yolks and sugar. Combine zwieback, walnuts, and cinnamon, and gradually add to the batter, mixing on low speed. Meanwhile, beat the egg whites until soft peaks form. Slowly fold into the cake batter, then pour into a greased 15 1/2" x 11" x 2" baking pan. Bake in a 350 degree oven for 30 minutes, or until a deep chestnut color. Remove from the oven and set on a wire rack. Spoon the cooled syrup over the cake and allow it to cool in the pan. Cut into traditional diamond shapes, according to desired size. From "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Cutting Diagram: ___________________________________ |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___| |___\___\___\___\___\___\___\___\_| |_\___\___\___\___\___\___\___\___\ Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kash Varnishkes (Rose Levy Beranbaum) Categories: Jewish, Pasta Yield: 4 servings 1/2 oz Dry porcini mushrooms 5 c (1 lb) fresh sliced -(optional) -mushrooms 1 c Kasha, preferably coarse 1 ts Minced garlic -ground 1 ts Salt 1 lg Egg 2 ts Freshly ground pepper 1/4 c Plus 1 tbs goose fat or 1 tb Dried oregano -butter 1 3/4 c Boiling chicken broth 2 c Chopped onions 2 c Bowtie noodles 1 ts Sugar Directions: Soak porcini mushrooms in small amount of warm water. (Soaking water may be added to make up the 1 3/4 cup chicken broth) When they're soft, cut mushrooms into small pieces and set aside. Stir together kasha and egg with fork and set aside to dry 30 minutes, stirring occasionally. Melt 1/4 cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid. Add onions along with sugar and saute, stirring often, until well-browned. Add mushrooms and garlic. Cover and cook until mushrooms yield their liquid. Continue cooking uncovered until liquid evaporates. Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly, 2 or 3 minutes. Stir in broth and porcini mushrooms. Cover tightly and simmer 20 minutes or until liquid is absorbed. Meanwhile, cook bowties according to package directions. Drain and stir in remaining 1 tbs goose fat. Mix bowties into kasha mixture. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kasseri, Tomato and Basil Cresents (Kasseropites) Categories: Appetizers, Greek, Vegetarian Yield: 8 servings Karen Mintzias 3 c All-purpose flour; (sifted) 1/2 c Warm water 1 lb Kasseri cheese 1/4 c Olive oil -- coarsely grated 1/4 c Red wine vinegar 2 lg Tomatoes; chopped 1 Egg 1/4 c Chopped fresh basil 1 ts Salt Paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350°F. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kataifi (Shredded Nut Pastries) Categories: Greek, Desserts Yield: 40 servings Karen Mintzias 1 c Butter; melted 500 g Kataifi pastry --------------------------------NUT FILLING-------------------------------- 1 c Coarsely ground walnuts 1/4 ts Ground cloves 1 c Coarsely ground almonds 1 Egg white; lightly beaten 1/2 c Caster sugar 1 tb Brandy 1 ts Ground cinnamon -----------------------------------SYRUP----------------------------------- 2 c Sugar 4 Cloves 1 1/2 c Water 1 Piece cinnamon bark 1 ts Lemon juice 1 tb Honey 1 Thin strip of lemon rind Makes: 40 pieces Oven temperature: 180 C (350 F) Cooking time: 50-55 minutes Take an eighth of the pastry strands and spread out on a board to a 18 x 25 cm (7 x 10 inch) rectangle with strands running roughly lengthwise. Using a pastry brush, dab some butter over strands. Combine nut filling ingredients and spread about 2 tablespoons of filling along one narrow edge. Roll up firmly into a neat roll. Repeat with remaining ingredients. Place rolls close together in a 20 x 30 cm (8 x 12 inch) slab cake pan or baking dish. Brush top with remaining butter. Bake in a moderate oven, one shelf above centre, for 50-55 minutes until golden brown. Meanwhile, dissolve sugar in water over heat, add lemon juice and rind, cloves and cinnamon. Bring to the boil and boil over medium heat for 10 minutes. Stir in honey, strain and cool. Pour cooled syrup over hot pastries and place a folded cloth on top. Leave until cool. Cut each roll into 5 pieces diagonally if preferred. ALTERNATIVE SHAPING: Take a small handful of pastry strands and spread out fairly compactly on board. Have strands running towards you as much as possible and dab with butter. Mould a tablespoon of nut filling into a short sausage shape and place on one end. Roll up firmly into a neat roll and place in baking dish. Repeat with remaining ingredients. Makes about 30 rolls each about 5 cm (2 inches) long. Bake as directed above, prepare syrup and finish as in previous recipe. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kataifi Me Krema (Shredded Pastry with Custard) Categories: Greek, Desserts Yield: 1 servings Karen Mintzias ------------------------------CUSTARD FILLING------------------------------ 4 c Milk 1 pn Salt 3/4 c Cornflour 1/2 c Sugar 4 Eggs; beaten 1 ts Vanilla essence -------------------------------KATAIFI CRUST------------------------------- 500 g Kataifi (shredded pastry) 3/4 c Unsalted butter; melted -----------------------------------SYRUP----------------------------------- 2 c Sugar 1 Piece of cinnamon bark 1 1/2 c Water 3 ts Lemon juice 1 Thin strip lemon rind Oven temperature: 190 C (375 F) Cooking time: 1 hour Combine milk and cornflour in a heavy pan. Blend in beaten eggs and add salt and sugar. Place over medium heat and stir constantly until thickened and bubbling. Remove from heat, stir in vanilla essence and cover top of custard with buttered paper to prevent a skin forming. Place kataifi in a large bowl and gently separate strands with fingers. Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the butter. Put half the kataifi in the base, pressing it down to make it compact. Drizzle 1/4 cup butterr evenly over it. Pour custard filling over kataifi, spreading it evenly. Top with remaining kataifi. Spread evenly and pat down gently. Pour remaining melted butter evenly over top. Bake in a moderately hot oven for 45 minutes until golden brown. Remove from oven and leave until cool. Dissolve sugar in water over medium heat, add lemon rind and cinnamon bark and bring to the boil. Add lemon juice and boil over medium heat for 15 minutes, skimming when necessary. Do not stir once syrup is boiling. Strain hot syrup over cooled pastry. Leave until cold and cut into diamond shapes to serve. Note: The previous recipe is the traditional way in which this dessert is made. As the custard and syrup soften the kataifi, many good cooks use the following method for a crisp finish: Prepare the syrup as directed above and leave until cool. Place the kataifi in a bowl and loosen stands. Pour on 1/2 cup melted, unsalted butter and mix with fingers to coat strands. Spread kataifi in two buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and press down to make it compact. Bake in a moderately hot oven for 20-25 minutes until golden - take care that it does not become too brown. Remove from the oven and pour cooled syrup evenly over hot kataifi in each dish. Cover each dish with a tea towel so that kataifi softens slightly, otherwise it will be difficult to cut. Make custard as directed in previous recipe and pour while hot onto kataifi in one dish. Invert other dish of kataifi on top of the custard. Leave uncovered until cool, then cut into diamond shapes to serve. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Katzeng'schrei (Caterwauling) Categories: Beef, Cheese/eggs, German Yield: 4 servings 500 g Cooked soup meat [beef] (a 1 tb Lard -generous pound) Salt 4 Eggs 1 Onion Finely dice onions and brown in fat until golden. Cut the cold, cooked beef into small pieces, mix with the lightly beaten eggs and salt and add to the onions, and fry. Serves 4. Serve with cranberries and green salad [lettuce]. This is traditional Monday fare in Swabia. From: D'SCHWAEBISCH' KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976 (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kedgeree Categories: Londontowne, Fish/sea Yield: 4 servings 2 Eggs, hard-cooked -(try brown basmati rice) - peeled, chopped fine 3/4 c Heavy cream 1 1/2 c Flaked finnan haddie 1 1/2 ts Curry powder (or to taste) - freshened, boned, skinned, 1/2 ts Freshly grated nutmeg - (or any smoked fish) Generous grindings of pepper -*** (See NOTE) *** 3 tb Lemon juice 3 c Cooked basmati rice Lime wedges PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges. NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kefallinian Spicy Meat Pie Categories: Greek, Meats Yield: 12 servings Karen Mintzias 1 c Feta cheese, crumbled 1 sm Leg of lamb 1/2 c Chopped fresh parsley - boned, cut into 1" pieces, 2 Sprigs fresh mint; chopped - bones reserved 1 ts Dried oregano 1 Lemon (juice only) 1 Garlic clove; sliced 1/4 c Oil or butter 1 ts Ground cinnamon 1 Onion; chopped 1 Orange or lemon peel 3 md Potatoes; parboiled in their - cut into pieces - jackets, peeled & diced Salt & freshly ground pepper 1 lg Carrot; parboiled, diced 16 Commercial filo sheets 3 c Parboiled white rice;drained 6 tb Butter (or more); melted 2 tb Tomato puree 3 Hard-boiled eggs; quartered On the island of Kefallinia in the Ionion Sea, the Feast Day of Analipseos (Ascension Day) is celebrated with the traditional "kreatopita" (meat-pie). This spicy pie also ushers in the beginning of Lent on the day of Apokreas. In a stock pot, cover the lamb bones with cold water. Simmer, covered for 1 hour. Strain, boil down to 1 cup, and set aside. Sprinkle the lemon juice on the lamb cubes. Heat the oil or butter in a heavy pan, add the onions and lamb, and saute the meat on all sides until the onions are soft without browning. Pour the onions, lamb, and juices into a large bowl. Add the diced potatoes and carrot, rice, tomato puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit peel and season with salt and freshly ground pepper. Add enough reserved lamb broth for liquid while pie bakes, then mix with a wooden spoon. Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo sheets, brushing the melted butter in between the sheets, making sure the pastry fits the sides and bottom of the pan. Pour in the filling, spreading evenly with a spatula. Place the egg quarters here and there across the top and cover with the remaining filo sheets, brushing with butter as before. Flute the edges with two fingers or a fork and brush the top with butter. Using a sharp knife, score the top 3 filo sheets into square or diamond shapes, or prick the homemade pastry with a fork. Bake for 40 to 50 minutes in moderately slow oven (325 F), raising the temperature to 350 F during the last 10 minutes. Remove from the oven and let stand on a rack for 15 minutes. Remove from the oven and let stand on a rack for 15 minutes. Cut into diamonds or squares and serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Keftedes Tiganites (Fried Greek "Meatballs") Categories: Greek, Meats, Veal Yield: 24 servings Karen Mintzias 2 Mint sprigs; chopped 1 lb Lean beef or veal, ground 1/2 ts Ground allspice* 1 md Onion; grated 1 tb Dry red wine 1 Garlic clove; crushed 2 tb Water (more if necessary) 2 sl Bread; crusts removed Salt & freshly ground pepper 1 Egg; lightly beaten All-purpose flour 3 tb Parsley; (minced) Oil for frying *Note: Bread slices should be soaked in water, then squeezed dry. *Ground cinnamon or corriander may be substituted for allspice if desired. In a large bowl, combine the ground meat with the onion, garlic, bread, egg parsley, mint, spice, and wine and knead for 2 minutes. The mixture should be soft; add a few tablespoons of water if necessary. Season with salt and pepper to taste, then cover and refrigerate for at least 1 hour. Pinch off small pieces the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour. Heat the oil in a frying pan to the smoking point, slip in the keftedes, and fry until crisp, turning constantly with tongs. Remove with slotted spoon and drain on absorbent paper. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Keftethes Apo Ton Pontos (Meat Patties From Ponti) Categories: Greek, Meats, Veal Yield: 6 servings Karen Mintzias 1 ts Chopped basil 500 g Veal stew meat 1 md Tomato; peeled, chopped 250 g Pork stew meat 1 Egg 3 sl Stale bread (thick slices) 1 tb Vinegar - crusts removed 1 ts Bicarbonate of soda 1 Onion; finely chopped 1 1/2 ts Salt 1 Garlic clove; finely chopped Freshly ground black pepper 3 tb Chopped parsley Flour to coat 1 ts Chopped mint Oil for frying Serves: 5-6 Cooking time: 8-10 minutes Finely grind veal and pork, leaving some fat on pork. Combine meats. Soak bread in cold water. Squeeze dry and crumble into a mixing bowl. Add onion, garlic, herbs, tomato, egg and vinegar; blend in soda, salt and pepper. Add meat and blend in lightly and thoroughly, using a hand if necessary. Chill for 1 hour. Taking about 2 tablespoons of the mixture at a time, roll into balls. Moisten hands occasionally. Roll balls in flour and flatten into rounds 5 cm (2 inches) in diameter. Shallow fry in hot oil for 4-5 minutes each side. Patties will puff up. Turn carefully with spatula or tongs. Drain on paper towels and serve immediately with fried potatoes and vegetables or salad. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kelly's Marinara Sauce Categories: Sauces, Italian Yield: 6 servings 2 tb Olive Oil 1/2 c Fresh Italian Parsley, 3 To 4 Cloves Garlic, minced -chopped 3 cn Italian (plum) Tomatoes, 1/2 ts Oregano -pureed in food processor 1/2 ts Dried Basil Leaves -(28 oz each) 2 Bay Leaves Salt and Freshly Ground Pepper to taste In a 3 quart saucepan heat olive oil over medium heat. Add garlic and saute' 1 minute. Add tomatoes and remaining ingredients and simmer uncovered about 30 minutes. Remove bay leaves and store in refrigerator for future use. Serve over pasta in place of meat sauce. Yield: about 8 Cups SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kenyan Samosa Categories: Ground beef, Ethnic, Breads, Beef Yield: 6 servings 1/4 lb Ground round (beef) 1/4 Tsp.ground cardamon 1 Clove, garlic, minced 1/4 Tsp.ground cloves 1 sm Chopped onion 1/4 Tsp.grated nutmeg 1 1/2 ts Active dry yeast 1/4 Tsp.ground cinnamon 2 c Bread flour 1/4 Tsp.ground black pepper 1 ts Salt 3/4 c Water 1/4 Tsp.ground cumin 1/4 c Frozen green peas Braise or saute the beef til browned. Add garlic and onion. Cook til softened. Let cool. Put the whole mess, except the peas 'inna you bread machine (in whatever order you like best) (no snitching and eating 'da peas) Dump peas into the machine at the end of the first kneading or at 'da beep. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Khachapuri (Georgian Cheese Pie) Categories: Russian, Cheese/eggs, Vegetables Yield: 8 servings 2 1/2 c Unbleached All Purpose Flour 1/2 c Club Soda; Or More If Needed 3/4 ts Salt -, At Room Temperature 1 lg Egg 12 tb Unsalted (Sweet) Butter; 3 tb Vegetable Oil - 1 1/2 Sticks, Melted ------------------------------RED BEAN FILLING------------------------------ -----------------------------NACHINKA IZ FASOLI----------------------------- 1 c Dried Red Beans; Soaked -Taste -Overnight In Water To Cover 1/4 c Olive Oil Salt And Plenty Of Freshly 1 1/4 c Onions; Finely Chopped -Ground Black Pepper; To 1/2 c Cilantro; Finely Chopped Sift the flour and salt into a large bowl and make a well in the middle. Pour in the egg, oil, and club soda and stir into the flour, adding more club soda if necessary, ot make a rather soft dough. Transfer the dough to a floured board and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball, cover with a linen or cotton (not terry cloth) kitchen towel and let stand for 1 hour. Divide the dough into four parts and shape each one into a ball. Let stand, covered, for 15 minutes. Preheat the oven to 350 Degrees F. and butter two large baking sheets. On a floured surface, roll out one of the balls into an 1/8-inch thick square. Brush the dough with some of the melted butter Dip your fingers into the melted butter and pull the edges of the dough in different directions, stretching it evenly until it is almost transparently thin. Don't worry if the dough tears, as you will be folding it up. With a sharp knife, trim the edges of the dough to from an even square. Fold the square in half, brush the surface generously with the melted d fold in half again crosswise to from a smaller square. It should be approximately 6 to 7 inches. It is isn't, pull it out slightly to fit the dimensions. Brush the square with butter. Shape one-fourth of the filling into a ball and place in the center of the square. Fold in the corners of the square like an envelope. With the palm of your hand, flatten the pie so it is about 1 inch thick. Brush the top with melted butter and carefully transfer to a prepared baking sheet. Repeat the procedure with the rest of the dough and filling. Bake the pies in the middle of the oven, until golden brown, about 35 minutes. Serve warm. Makes 4 Pies for 8 Servings RED BEAN FILLING: Drain the beans and place them in a saucepan along with enough fresh water to cover by at least 2-inches. Bring to a boil and add salt, then reduce the heat to medium-low. Cook the beans, partially covered, until almost mushy, about 1 1/2 hours. While the beans are cooking, heat the oil in a medium size skillet, over medium heat, and add the onion to saute it. Stir occasionally, until dark brown, about 15 to 20 minutes. When the beans are done, drain well and mash. Add the sauteed onions and their cooking fat and the cilantro. Season generously with salt and freshly ground black pepper. Cool to room temperature. Makes enough filling for 4 pies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kibbi Neeyee (Basic Kibbi) Categories: Ethnic, Beef, Lamb Yield: 12 servings 2 c Cracked Wheat 2 ts Salt 2 lb Ground Lamb or Beef 1 ts Black Pepper 2 lg Onions 1 ts Ground Cinnamon Wash wheat several times in cold water. Allow wheat to stand in water for about 1 hour. Grind meat and onions fine. Mix with seasonings and wheat. If necessary, moisten hands in small bowl filled with cold water. Thorough mixing or kneading of the mixture is very important. Kibbi may be fried, baked plan, broiled or baked with a filling. When using a filling, spread half of kibbi into 10x10" pan that has been greased with butter; be sure to bring mixture all the way to the edge of pan. Add filling. Top with other half of kibbi. Run knife around edge of the pan to help seal layers together. Cut, no deeper than top layer, into diamond shapes. Dot with butter and bake at 400~ for about 30 minutes or until brown. Serves 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kibbi Neeyee Categories: Ethnic, Ground beef, Lamb, Beef Yield: 10 servings 2 c Cracked Wheat 2 ts Salt 2 lb Ground Lamb or Beef 1 ts Black Pepper 2 lg Onions 1 ts Ground Cinnamon Wash wheat several times in cold water. Allow wheat to stand in water for about 1 hour. Grind meat and onions fine. Mix with seasonings and wheat. If necessary, moisten hands in small bowl filled with cold water. Thorough mixing or kneading of the mixture is very important. Kibbi may be fried, baked plan, broiled or baked with a filling. When using a filling, spread half of kibbi into 10x10" pan that has been greased with butter; be sure to bring mixture all the way to the edge of pan. Add filling. Top with other half of kibbi. Run knife around edge of the pan to help seal layers together. Cut, no deeper than top layer, into 0 minutes or until brown. Serves 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kishka - Easier Categories: Appetizers, Jewish Yield: 6 servings 1/4 lb Margarine (parve--that's -pieces) -just means kosher,not nec.) 2 c Corn flakes (YES!) 2/3 c Hot water 1 ts Heaping minced onions 1 c Flour -(mix in hot water) or 1 3 sl White bread (tear in small -small onion grated Kishka/easier Who wants to stuff 9 feet of beef casings? !!! Here's a mock kishka recipe that's much easier and very good. Kosher salt Freshly ground pepper Paprika (my mon uses a Ritz Crackers instead of corn flakes) Melt margerine in hot water. When completely melted, add flour, bread, corn flakes and onion. Add salt and pepper and enough paprika to give reddish color. Tear off two pieces of foil 15 inches long. Place mixture shaped into two long rolls along edge of foil about 2 inches from eachedge. The roll should be 1 1/2 inches in diameter. Bake at 350 degrees for 1 hour and 15 minutes. Allow to cool slightly. Wrap in fresh tin foil and freeze. Then when ready for use, slice, place on cookie sheet and warm thoroughly. Makes about 12 pieces. You can also use a sauce with this too. try a mushroom sauce or beef sauce. Packages sauces are good. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kishka Categories: Beef, Jewish Yield: 6 servings 9 Feet of clean beef casings. -local supermarket) -(Buy at a Kosher butcher if 1 1/2 ts Salt -you can find one) 1/4 ts Pepper 2 c Flour 1 c Melted schmaltz (chicken 1 c Matzo meal (available at -fat) or chopped suet Kishka salt and pepper Wash casings in cold water and cut into 12 inch lengths. Tie one end of each length tightly with white sewing thread. Turn casings inside-out. Combine flour, matzo meal, seasonings and schmaltz or suet. Fill each casing loosely with this stuffing and tie the remaining end. Drop into rapidly boiling water and boil 10 minutes. drain. When cool enough to handle, scrape fat off the casings with the dull edge of a knife. Drop into rapidly boiling water (about a gallon) to which has been added 1 tblspn salt and at least 1 teaspoon pepper. Reduce heat and simmer uncovered for 3 hours. Remove from water. Brown for 1 hour around a roast or roasting poultry. (You can also refigerate and then slice pieces about 1 inch thick and fry them--on both sides.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Klops (Meat-Egg Loaf) Categories: Beef, Jewish Yield: 6 servings 2 lb Beef, minced 2 Garlic clove; crushed 3 sl Bread; soaked 1 ds Nutmeg OR I tried: 1 ds Allspice 1/2 c Bread crumbs, Italian Salt 2 Egg Pepper 4 oz Parsnips; grated 1 tb Parsley; chopped 1/2 c Stock 6 Egg; hard-boiled, peeled 1 Carrot; grated Margarine 2 Onion; chopped* Mix all the ingredients except the hard-boiled eggs and the margarine. Put half the mixture into a well-greased loaf pan (I found that I didn't need to oil the pan), then put the whole hard-boiled eggs in a row down the middle of the meat and cover with the remaining meat mixture. Dab the top with margarine as desired: a lot if the meat is lean, very little if it is fat. Bake for 15 minutes in a 500 F. oven, then reduce the heat to 350 F. for about 45 minutes, until brown on top. Serve warm or cold in thick slices so the egg centers each piece. Jewish Cooking for Pleasure Molly Lyons Bar-David ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) Categories: Pasta, German Yield: 4 servings 500 g Flour (4 1/2 cups less 1 1 c Water -Tbsp) Salt 5 Eggs Combine all ingredients and stir until the batter is smooth. One part at a time, force through a spaetzle shaver and let drop straight into boiling water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon and rinse in warm water. In olden days, the spaetzle dough was forced through a three- legged sieve, by means of stirring. This resulted in the so- called 'Knoepfle' (little buttons). Another method - more common in the Wuertemberg area - is to put the dough on a wooden board and scraping off small slivers of dough, which then results in elongated spaetzle, similar to the ones produced by a spaetzle press. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Koettbullar (Swedish Meatballs) Categories: Appetizers, Ground beef, Swedish, Beef, Veal Yield: 8 servings 1/2 c Unseasoned bread crumbs 1/3 lb Ground pork 1/2 c Half and half cream 1 lg Egg 4 tb Unsalted butter 1/8 ts Freshly grated nutmeg 1/4 c Minced white onions 1/2 ts Salt (or to taste) 1/3 lb Ground beef 1/4 ts Freshly ground black pepper 1/3 lb Ground veal 1. Soak the bread crumbs in the half and half for 5 minutes in a large mixing bowl. 2. Melt 1 tablespoon of the butter in a small skillet over low to moderate heat. When the foam starts to subside, add the onions and saute them for about 2 minutes. Let cool slightly. 3. Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the bread-crumb mixture. Gently combine the ingredients with your hands. 4. Cover the bowl and refrigerate the mixture for a couple of hours. 5. Shape the meat mixture with your hands into uniform 2/3-inch balls. Arrange them on a plate in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes. 6. Melt the remaining butter in a saute pan or skillet over moderate heat. When the foam starts to subside, add the meatballs. (Do not crowd the pan; unless your pan is oversized, you will have to cook gthe meatballs in batches and keep the cooked ones warm in a preheated 200 degree F oven.) Saute the meatballs for about 5 minutes until they become brown on all sides. Turn them as necessary, but do so gently. 7. Transfer the 'koettbullar' to a warm platter and serve immediately. Serves 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kokoretsi Tis Souvlas (Skewered Variety Meats) Categories: Greek, Meats Yield: 6 servings Karen Mintzias 1 1/2 Lemons 250 g Lamb sweetbreads 500 g Lamb hearts Water 2 Lamb kidneys ----------------------------------MARINADE---------------------------------- 1 sm Onion; grated 1 ts Dried rigani or oregano 2 Lemons (juice only) 2 tb Chopped parsley 1/2 c Olive oil 1 ts Salt 3 Bay leaves; each in 3 pieces Freshly ground black pepper ---------------------------------TO FINISH--------------------------------- Sausage casings Serves: 6, more as an appetizer Cooking time: 15-20 minutes Rinse sweetbreads, place in a pan and cover with water. Add juice of 1/2 lemon. Bring to the boil, then drain. Put liver, heart and halved kidneys in a bowl with cold water to cover and add the juice of 1 lemon. Soak for 30 minutes, then drain. Remove skin from liver and trim larger tubes from liver and heart; cut out fatty core from kidneys. Cut meats and sweetbreads into 3 cm (1-1/4 inch) pieces and place in a glass or ceramic bowl. Blend marinade ingredients and pour over prepared meats. Cover and leave in refrigerator to marinate for at least 2 hours. Put sausage casings in cold water and leave to soak during this time. Thread meats alternately on 6 skewers, adding 2 pieces of bay leaf to each skewer among meats. Drain sausage casings and wind a length of casing around meats on each skewer, tucking ends into keep casings in place. Grill slowly over glowing charcoal, turning skewers frequently and brushing kokoretsi occasionally with marinade. Cook for 15 to 20 minutes, adjusting height of grid, or moving skewers to cooler part of fire so that kokoretsi cooks slowly. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolache Cookies Categories: Cookies, Ethnic Yield: 6 servings 2 c Flour 1/2 lb Ground walnuts 8 oz Cream cheese 1 Egg white, beaten 1/2 lb Butter 1 c Sugar or honey 1 Egg 1/2 ts Almond extract 2 ts Sugar 1/2 ts Vanilla extract Nut Filling Sift the flour and sugar together. Work in the butter, cream cheese and egg. Knead together. And easy way to do this is to put the dough inside a plastic bag - much less messy! Let the dough stand in the refrigerator overnight. About a half hour before you're ready to start making the cookies, put the dough into the freezer. For the filling, mix all of the above ingredients together. You can also used canned poppy seed filling (Solo brand) or an apricot or prune filling. Spread flour and powdered sugar onto the surface where you will be rolling the dough. Roll the dough out thin. Cut into squares about 2 inches on each side. It's easiest to cut if you use a pizza cutter. Spread a small amount of filling (1/2 to 1 tsp) from one corner to the opposite corner. Don't fill them too much, or the filling will spill out when it is cooking. Fold the two remaining corners to the center, partially covering the filling. Wet your fingertip in a small bowl of water, and seal the edge, or it may open up during the cooking. Bake in a 375 degree oven for about 13 minutes. Makes 6 dozen small cookies. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolache Dough Categories: Cookies, Ethnic Yield: 6 servings 2 c Flour 1 Egg 8 oz Cream cheese 2 ts Sugar 1/2 lb Butter Sift flour and sugar together. Work in butter, cream cheese and egg yolk. Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prunes), poppy seed or apricot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolache Fillings Categories: Cookies, Ethnic Yield: 10 servings 1/2 lb Ground walnuts 3 Egg whites 3/4 c Sugar 2 tb Melted butter Nut Kolache Filling With a fork, beat the egg whites until frothy. Add the beaten egg whites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. Apricot Kolache Filling #1 8 oz dried appricots 1 1/2 c water 1/2 c sugar 1 Tbs cornstarch Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. Apricot Kolache Filling #2 1/2 c apricot preserves 1/2 c coconut 1/2 c chopped pecans or walnuts Mix the above ingredients and refrigerate until ready to use. Poppyseed Filling 2 cups milk, scalded 1 lb ground poppyseeds 1 1/2 c sugar Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. FROM: Leti Labell ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolaches Categories: Breads, Ethnic Yield: 36 servings 2 c Milk 1 ts Salt 1/2 c Sugar 2 tb Yeast, dry 1 Egg; beaten 6 c Flour 1/2 c Butter 3 c Filling ----------------------------------FILLING---------------------------------- 1/2 lb Apricots, dried 1/4 ts Lemon juice 1/3 c Sugar 1 1/2 tb Butter Dough: In a large saucepan, scald milk and add sugar, egg, butter, and salt. Cool mixture to 115-120 F. In a large bowl, dissolve yeast in warm milk mixture. Add flour gradually and knead to a very soft dough. Cover and let rise until doubled in size--about one hour. Shape dough into balls about 2" in diameter. Place on greased baking sheets 2" apart. Cover and let rise again until doubled--about 30 to 45 minutes. When they have risen, make an indention in the center of each roll. Fill each with desired filling and bake at 350 F. for 20 to 25 minutes. Filling: In a large saucepan, cover apricots with water and cook until plump and tender (about 20 minutes). Drain and place in a blender or food processor and puree. In a saucepan, combine puree with sugar, lemon juice, and butter. Cook over medium heat until butter has melted. Cooking Texas Style Wagner and Marquez ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolacz Weselny (Sculpture Cake) Categories: Ethnic, Cheese/eggs, Desserts Yield: 1 servings 2 (1/4 oz) pkgs, active dry Milk -yeast ( 2Tbsp) Cheese Filling: 1 c Plus 1 Tbsp sugar 2 lb Dry cottage cheese or 1/4 c Warm water -farmer's old-fashioned 1 c Unsalted butter or -white cheese(4cups) -margarine, room temperature 4 Egg yolks 2 Eggs 2 c Granulated sugar 1 pt Warm milk (2 cups) 1 tb Vanilla Sugar(or vanilla 6 1/2 c All purpose flour -plus sugar) 1 pn Of salt This very old recipe is famous for the artistic, decorative sculpture arranged on top. The picture in the cookbook has the upper outer edge circled with a braid of dough and cutouts of ducks arranged flat on the top. Prepare Cheese Filling; set aside. In a small bowl, dissolve yeast and 1 Tbsp sugar in 1/4 cup warm water. Let stand 5 to 10 minutes until foamy. Place 1 cup sugar, butter or margarine and eggs in large bowl. Beat until pale and fluffy. Add yeast mixture, 1 pint milk, 2 cups flour and salt. Beat until well blended. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Clean and grease bowl. Knead dough until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a clean damp cloth;let rise in a warm place, free from drafts, until doubled in bulk. Preheat oven to 350 F. Grease side and bottom of a 10 inch springform pan. Divide dough into thirds. Using your hands, gently press 1/3 of dough evenly over bottom and side of pan. Evenly spread Cheese Filling over doughlined pan. On a lightly floured surface, roll out another 1/3 of dough to a 10 inch circle. Place over Cheese Filling. Gently pat with your hands. Using a pastry brush, lightly brush milk over top of dough. Cut remaining 1/3 dough in 4 even pieces. Shape 3 pieces into long ropes. Braid ropes; apply to outer edge of cake. Using remaining dough, cut desired figures with various cutters of form shapes with your hands. Arrange figures on top of dough as desired. Lightly brush with milk. Bake 50 to 60 minutes or until golden brown. Cool cake in pan 5 minutes on a rack. Remove pan side; cool completely on rack. Makes 1 (10 inch) cake. Cheese Filling: With a grinder or food processor, process cheese. Do not puree or over process. Place egg yolks, sugar and Vanilla Sugar in a large bowl. Beat until pale and creamy, at least 10 minutes. Add ground cheese, a little at a time, while beating. Beat until smooth. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kopenhai Categories: Greek, Cakes Yield: 30 servings Karen Mintzias -----------------------------------PASTRY----------------------------------- 3/4 c Butter 2 Egg yolks 1/4 c Sugar 2 1/2 c Flour 1 Orange (grated rind only) 1 pn Salt -------------------------------ALMOND FILLING------------------------------- 6 Eggs; separated 1/2 ts Baking powder 1/2 c Caster sugar 2 c Ground almonds 1/4 ts Almond essence 1 pn Salt 1/4 c Plain flour ------------------------------TO FINISH TORTE------------------------------ 8 Fillo pastry sheets 1 Thin strip orange rind 1/4 c Unsalted butter; melted 1 Thin strip lemon rind 2 c Granulated sugar 2 ts Lemon juice 1 c Water 2 Pieces cinnamon bark Cream butter and sugar with grated orange rind until light and fluffy; beat in egg yolks. Sift flour and salt into butter mixture to form a soft dough. Lightly grease a round 20 cm (12 inch) dish (a "tapsi") or a 25 x 30 cm (10 x 12 inch) baking dish. As pastry moulds easily any tears can be pressed together. An alternative is to put pastry in dish without rolling, and press it over base and sides with fingers. Even out by rolling with a straight-sided glass. Bake in a moderately hot oven for 15-20 minutes until lightly coloured. Remove and cool. To make almond filling, beat egg yolks, sugar and almond essence until thick and light. Sift flour with baking powder and combine with ground almonds. Fold this lightly into beaten egg yolks. Beat egg whites with salt until stiff but not dry and fold lightly into almond mixture. Pour into pastry-lined dish. On a flat surface butter a fillo pastry sheet, top with another and butter. Continue until all sheets are used. Leave a top sheet unbuttered. Lift onto top of almond filling and trim edges of fillo in line with pastry crust, using kitchen scissors. Brush top with remaining butter. With a sharp knife or razor blade make slits through the top 2 or 3 sheets running the length of the dish and spacing them 4 cm (1 1/2 inches) apart. Bake in a moderate oven for 45 minutes until top is golden and filling is set. Meanwhile dissolve sugar in water over medium heat, add fruit rinds, lemon juice and cinnamon bark and bring to the boil. Boil for 10 minutes, strain and cool. When torte is cooked, cut through slits in pastry down to the bottom crust. Pour cooled syrup over hot torte, leave until cool. Cut diagonally to give diamond-shaped pieces for serving. Source: The Complete Middle East Cookbook by Tess Mallos. ISBN:1 86302 069 1. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kos Lemon Pie Categories: Greek, Pies, Desserts Yield: 12 servings Karen Mintzias -----------------------------------PASTRY----------------------------------- 1 c Unbleached all-purpose flour 8 tb Unsalted butter 1/4 c Confectioners' sugar - cut into small pieces 1/2 tb Finely grated lemon peel 2 Egg yolks 1 pn Salt 1 ts Vanilla extract ----------------------------------FILLING---------------------------------- 8 tb Unsalted butter 2 Lemons; juiced - at room temperature 1/4 c Heavy cream 1/3 c Honey 1/2 c Superfine sugar 5 Egg yolks 1/2 c -Water 1 1/2 c Ground blanched almonds 1 Lemon; juiced --------------------------------FOR SERVING-------------------------------- Confectioners' sugar; sifted To make the pastry, sift the flour and confectioners' sugar into a large cold bowl, stir in the grated lemon zest and salt, and add the butter. Quickly and lightly rub the mixture together with your fingers until it resembles coarse meal. Beat the egg yolks and vanilla together and stir into the flour mixture. Pull the dough together into a ball with your fingers, adding cold water only if necessary to make a soft dough. Tightly cover with plastic wrap and refrigerate for 30 minutes. Set a rack in the center of the oven and heat the oven to 375 F. Lightly flour a work surface and roll out the pastry to fit a 9- to 10-inch tart pan with a removable bottom. To transfer the pastry, wrap it around the rolling pin, lift above the pan, and unroll over the rim. With your thumb and knuckle, gently press the pastry into the pan, then roll the rolling pin over the rim to trim the edges. Line with aluminum foil and bake 6 to 8 minutes or until just set. Set aside, and lower the oven temperature to 325 F. To make the filling, beat the butter and honey with an electric mixer or by hand until pale and creamy. Beat in the egg yolks one at a time. Then stir in the almonds, the juice of 2 lemons (reserve the zest, removed in thin strips), and the cream. Pour into the pastry shell and lightly smooth the top with a spatula. Bake 30 to 40 minutes, or until golden brown and set. Meanwhile, combine the superfine sugar, reserved lemon zest, and water in a sugar pan or small heavy saucepan. Slowly bring to a boil, then simmer 6 minutes or until the syrup lightly coats the back of a metal spoon. Set aside to cool slightly. Add the remaining lemon juice to the barely warm syrup and strain, reserving the zest. Pour the syrup over the warm pie, remove from the pan, and liberally sprinkle with confectioners' sugar and the reserved zest. Serve immediately. Note: To make the pastry in the food processor, chill the processor bowl and metal blade in the refrigerator for 1 hour. Working very quickly, process the flour, sugar, lemon zest, and butter until the mixture resembles coarse meal. Add the egg yolks and vanilla and pulse just to mix. (It is unlikely that you will need to add water.) Wrap and refrigerate. Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kotopita (Greek Chicken Pie) Categories: Greek, Poultry Yield: 10 servings Karen Mintzias 3 Eggs; lightly beaten 1 Chicken, stewed 3/4 c Grated cheese *(see note) 1/4 c Butter or margarine Salt & freshly ground pepper 1/4 c All-purpose flour 1 ts Grated nutmeg 2 1/2 c Chicken broth/stock; warmed Thyme or mint leaves;chopped 1/4 c Milk, optional 12 Commercial filo sheets *Note: Suggested cheeses are either Mizithra or Kefalotyri. If unavailable, Parmesan or Romano could be substituted. :-( Remove the bones and skin from chicken and discard. With your fingers tear the chicken into strips, not too small. Set aside while you prepare the sauce. Melt the 4 T butter in a heavy pan, then blend in the flour, without scorching, over medium heat. Remove from the heat for a minute and stir in the warm broth, then return to the heat and cook gently until the sauce boils. Cool. Mix in the milk if the sauce seems too thick, then add the eggs, cheese, a little salt, pepper, nutmeg, and thyme. Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets, brushing each with melted butter. Pour in the chicken filling, then cover with the remaining filo sheets. Tuck the top filo over the bottom and flute the edges. Score the top 3 filo sheets with a sharp knife. Bake in a moderate oven (350 F) for 40 minutes, or until crisp and golden chestnut in color. Remove from oven and let stand for 15 minutes before cutting into 9 to 12 squares. Serve warm. (Serves 9 to 12) Note: In Epirus, Kotopita is sometimes made with a large amount of onions. If you would like to try it, use the recipe above plus 1 pound of Spanish- type onions. Peel and slice the onions, boil in water for 5 minutes, and drain. Prepare the sauce without the cheese and bake the chicken and onions in the sauce, between homemade filo, preferably, or commercial filo. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kotopoulo Kokkinisto (Reddened Chicken) Categories: Greek, Poultry Yield: 6 servings Karen Mintzias - (more if necessary) 1 Frying or roasting chicken* 2 c Chopped, drained tomatoes 3 tb Vegetable oil or butter 2 tb Chopped fresh parsley 1 Onion; chopped 1 pn Dried marjoram or thyme 2 tb Butter Salt & freshly ground pepper 2 tb All-purpose flour (optional) Water if necessary 1 c Dry white wine *Note: Chicken should be about 3 pounds, and cut into serving pieces. Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and saute the onion until soft, adding butter while stirring. For a thicker sauce, add the flour and cook 2 minutes, then add the wine and tomatoes. Simmer until thickened, then strain the sauce into a baking-serving casserole. Sprinkle the herbs over the chicken, season lightly with salt and pepper, and shake the casserole gently. Chicken should be almost covered with liquid; if not, add a little water. Cover tightly and simmer over low heat or transfer to a medium oven (350 F) to bake for 1 hour, or until the chicken is tender and the sauce thick. Serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kotopoulo Me Bamyes - Chicken with Okra Categories: Greek, Poultry Yield: 8 servings Karen Mintzias 1/2 c Dry white wine 1 Chicken, about 2 kg (4 lb) 1 Bay leaf 1/4 c Butter 2 Pieces of cinnamon bark 1 Onion; finely chopped 1/2 ts Sugar 1 Garlic clove; crushed Salt 1 1/2 c Chopped, peeled tomatoes Freshly ground black pepper 1 tb Tomato paste 500 g Prepared okra (500 g = 1 lb) Cooking time: 1 1/2 hours Cut chicken into serving pieces and wipe dry. Melt butter in a heavy saucepan or flameproof casserole and brown chicken on all sides. Remove to a plate when browned. Reduce heat and add onion and garlic. Fry gently until onion is transparent and add remaining ingredients. Cover and simmer for 20 minutes. Meanwhile, lightly brown prepared okra in a little butter and set aside. Return chicken to pan, cover and simmer gently for 45 minutes or until chicken is tender, adding browned okra 20 minutes before end of cooking time. Remove bay leaf and cinnamon bark and serve with boiled or mashed potatoes. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kotopoulo Kapanici Categories: Greek, Poultry, Casseroles Yield: 4 servings 4 Chicken pieces, skinned 1 tb Tomato paste Salt and freshly ground 1 Cinnamon stick -pepper 4 Cloves 3 tb Olive oil 6 Allspice berries 1 tb Butter 1 c Water 1 sm Onion, chopped 6 oz Artichoke hearts, drained 3 Garlic cloves, crushed -(optional) 1/2 c Dry white wine 1 tb To 2 tb chopped fresh 1 lb Ripe tomatoes, peeled, -parsley or cilantro -seeded and chopped Servings: 4 Sprinkle the chicken liberally with salt and pepper. Heat the oil with the butter in a large casserole, add the chicken and fry over moderate heat for about 5 minutes until browned on all sides. Remove from the pan with a slotted spoon and set aside. Add the onion and garlic to the pan and fry gently for about 5 minutes until soft. Return the chicken to the pan, pour in the wine, then add the tomatoes and tomato paste and mix well. Let the mixture bubble for a few minutes. Meanwhile, pound the spices with a pestle in a mortar. Add to the casserole with the water and stir well to mix. Cover the pan and simmer for about 45 - 60 minutes until the chicken is tender. Add the artichokes (if using) about 10 minutes, before the end of cooking time, to heat through. Taste and adjust seasoning, stir in the parsley or cilantro and serve immediately. Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kotopoulo Giouvetsi Categories: Greek, Poultry, Pasta Yield: 4 servings Karen Mintzias 2 lg Bell peppers; cored, seeded, 1 md Roasting chicken (3-4 lbs) - and finely chopped 3 tb Olive oil 1 c Peeled,chopped plum tomatoes Salt 1/2 ts Ground cumin Freshly ground black pepper 1/3 c Brandy 1 1/2 c Orzo 4 c Water 3 md Onions; coarsely chopped Grated Parmesan cheese 2 Garlic cloves; minced Preheat oven to 450°F. Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season skin with salt and pepper. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. Add remaining oil and other ingredients except cheese and toss in pan to combine. Place pan, uncovered, in hot oven and reduce heat to 350°F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving. Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kotta Pilafi (Chicken Pilaf) Categories: Greek, Poultry, Pilaf Yield: 6 servings 6 Chicken breasts (about 3 2 c Water -pounds) 1 ts Ground cinnamon 1/4 c Butter Salt and pepper 1 md Onion, finely chopped 1 c Uncooked rice 1 1/2 c Canned tomatoes Dairy sour cream Saute chicken breasts in butter until golden brown. Add onion, tomatoes, water, cinnamon, and salt and pepper to taste. Cover and simmer for 30 minutes. Add rice and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until rice is tender, adding more water if necessary. Serve with a bowl of cold dairy sour cream, to be spooned over the hot pilaf. Makes 6 servings. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 5] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kouloura Rolls and Buns Categories: Greek, Breads Yield: 1 servings Karen Mintzias 5 tb Sugar; if making Koulourakia 2 tb Dry or cake yeast 3 tb Butter, margarine or oil 1/2 c Warm water 3/4 ts Salt 2 c Milk; warm 7 c All-purpose flour; unsifted 3 tb Sugar; -OR- 1 Egg ----------------------------------TOPPING---------------------------------- 1 Egg yolk 1/4 c Sesame seeds Melt yeast in warm water. Set aside. Bring milk to boil. Add sugar, butter and salt. Allow milk to cool slightly. Put flour in a large bowl leaving about a tablespoon of it in the measuring cup for hands and make a hole in the center. Pour liquid into it. Add yeast and egg. Start mixing with spoon or paddle, pushing flour from all sides into center. Dough will be sticky until flour is absorbed. Begin kneading dough in the bowl and then transfer it to a lightly floured board. Continue kneading until dough is smooth and elastic, about 20 minutes. Place dough in a greased bowl. Cover with towel dampened with hot water. Set aside in a warm place to rise until bulk has doubled, about 4 hours. Punch down in the middle. Knead for a few minutes and shape into a round loaf or into individual rolls (see below). Using fingers, rub top with egg yolk and sprinkle with sesame seeds. Place in greased baking pans. Let rise once more, uncovered, in a warm place, approximately 1 hour. Bake in preheated oven at 375 F for 45 minutes. Remove from oven; allow to cool 10 minutes before removing bread from pan. To Shape Traditional KOULOURA: Divide dough into 3 long ropes. Braid together. Place braid in a greased tube pan or a large round baking pan. Stretch dough to make ends meet. Use egg yolk to stick ends together. To Shape KOULOURAKIA Rolls: Pinch off pieces of dough. Roll on board with the palms of your hands to make a rope 6" long. Twist it into a hairpin, coil the ends around each other and stick the tips together with a dab of egg yolk. Or coil it like a snake, round and round; or roll into small round balls using the palms of your hands. Do not flatten or press down as you roll. Source: The Complete Greek Cookbook - by Theresa Karas Yianilos Avenel Books, New York Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Koulourakia (Sesame Cookies) Categories: Greek, Cookies Yield: 70 servings Karen Mintzias 3 ts Baking powder 1 c Butter 1/2 ts Ground cinnamon 1 c Caster sugar 1/4 ts Ground cloves 1 ts Vanilla essence 1/4 c Milk 3 Eggs 1/2 c Toasted sesame seeds 5 c Plain flour Makes: 70 Cooking time: 15-20 minutes Oven temperature: 190 C (375 F) Cream butter and sugar with vanilla essence until light and fluffy. Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well. Sift dry ingredients twice. Stir into creamed mixture alternately with milk to form a soft dough. Knead lightly until smooth. If dough is sticky, chill for 1 hour. Scatter some sesame seeds lightly on one side of pastry board. Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste. Double over rolled dough and twist, or form into rings, figure eights or coils. Place on greased baking sheets and glaze with reserved egg beaten with a little milk. Bake in a moderate oven for 15-20 minutes until golden brown. Cool on a wire rack and store in an airtight container. Variation: Roll dough in granulated sugar instead of seeds. Glaze lightly with milk. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kourambiedes Categories: Cookies, Greek Yield: 50 servings Karen Mintzias 1 ts Vanilla extract 1 c Sweet butter 1 ts Baking powder 1/2 c Powdered sugar 2 1/4 c Sifted cake flour; (or more) 1 Egg yolk 3/4 c Ground almonds; toasted 2 tb Brandy or Cognac, (optional) 1 lb Powdered sugar; sifted 1 ts Almond extract In electric mixing bowl, whip the sweet butter until it is fluffy and white. Continuing to beat on medium speed, gradually add the 1/2 cup powdered sugar, egg yolk, and flavorings. Meanwhile, sift the baking powder with the flour and gradually add to the batter, mixing by hand and working the flour thoroughly into the mixture before adding more. Mix in ground almonds. Knead until a soft, buttery dough is formed that will stay together when a little is rolled in the palms of your hands. Break off pieces slightly larger than a walnut, then roll into balls, half-moons, or S-curves. Place on cookie sheets allowing an inch between each. Bake on the center rack of a 350-degree oven for 12 to 15 minutes or until golden colored, not chestnut. Remove from the oven and carefully lift each Kourambie and place on a generous layer of sifted powdered sugar. Immediately sift more powdered sugar over to cover Kourambiedes. Allow to cool for 10 to 15 minutes before lifting and rolling to be sure they are evenly coated. May be served in individual fluted paper cups. Modified from a recipe in "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kraeuterfladen - Waehe (Swabian Pizza) Categories: Pizza, German Yield: 4 servings 250 g Flour (2 cups plus 3 1/2 4 bn To 5 bn green onions -Tbsp) 2 bn To 3 bn chives 25 g Fresh yeast (.9 oz) 1 ts (level) ground nutmeg 1 3/4 l Milk (1/2 cup plus 1/2 Tbsp) 1/8 l Sour cream (1/2 cup plus 1/2 1 ds Salt -Tbsp) 1 Egg 1 Egg 50 g Butter (3 1/2 Tbsp) Salt to taste Topping: 150 g Butter (2/3 cup) Dough: Mix a regular yeast dough and shape it into small circles, 4 1/2 to 6 inches in diameter. Then stretch these circles, from the center towards the edges so that the center is slightly thinner and the edge of the circle forms a slightly thicker rim. Finely chop the onion and chives, mix with the egg and sour cream. Stir in the nutmeg and salt. Fill the center of the 'Waehe' with this mixture. Bake at moderate heat until yellow. Remove from oven, dot with butter, and serve piping hot. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kratzet - Mehlkratzet - Duranand Categories: German Yield: 4 servings 300 g Flour (2 1/2 cups plus 2 1 ds Salt -Tbsp) A little bit of sugar 4 Eggs 50 g Butter (3 1/2 Tbsp) 1/4 l Milk (1 cup plus 1 Tbsp) Mix a pancake batter, and in a lightly greased skillet, at medium heat, cook on both sides. During the cooking process, repeatedly cut the pancake with the skillet, and move the pieces to a second skillet, where they are once more saute in a little butter. Just before serving, dust with sugar. Serve with stewed fruit. Unsweetened 'Kratzet' is also a popular side dish for meat dishes with gravy. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kraut Burgers Categories: Ground beef, German, Beef Yield: 4 servings 1 lb Lean Ground Beef 2 Loaves Frozen Bread Dough * 1 lg Onion, Finely Chopped 1 sm Head Of Cabbage, Shredded 3 tb Shortening Salt & Pepper To Taste * Or substitute your favorite 2 loaf bread dough recipe. ~------------------------------------------------------------------------- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375°F for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Krautfleisch - Pork Casserole W/ Cabbage Categories: Casseroles, Pork/ham, Ethnic Yield: 6 servings 2 lb Pork cut into 1/2 inch cubes -or Saurkraut 2 oz Seasoned flour 2 oz Tomato puree 1/2 oz Caraway seeds 1 c Water 3 oz Lard 1 oz Vinegar 1 oz Paprika 4 oz Sour cream 6 oz Shreaded cabbage 1 oz Onions Toss the meat cubes in seasoned flour and caraway seeds. Heat lard and saute the meat with a lid on pan. Shake from time to time and cook until brown for 10 minutes. Then add ground paprika and sliced onions. Toss a few minutes, add tomato puree and white cabbage or saurkraut, vinegar and cold water. Season with a little salt. Simmmer gently for 1 1/2 hours until the meat is tender. Add sour cream or plian yoghurt at the last minute. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kreatopitakia (Baked Savory Pastries W/ Seasoned Meat) Categories: Greek, Appetizers, Meats Yield: 60 servings Karen Mintzias 1/2 c Tomato sauce 3 tb Butter or margarine Salt & freshly ground pepper 2 Shallots or onions; minced 1/2 c Grated cheese* 1 lb Lean ground lamb or beef 1 Egg; lightly beaten 1/2 c Dry white wine 1 tb Bread crumbs; if necessary 3 Sprigs fresh parsley;chopped 1 lb Commercial filo sheets 1 tb Chopped fresh mint or dill 1 c Butter; melted *Note: Suggested cheeses for this recipe are Greek kefalotyri or Parmesan. Heat the 3 tablespoons butter or margarine and cook the shallots until soft, then add the meat and mash with a fork over medium heat until the color changes. Add the wine and simmer a few minutes. Stir in the herbs and tomato sauce; season with salt and pepper to taste and simmer for 20 minutes. Cool. Add the cheese and egg, and if the mixture is very liquid, stir in the bread crumbs immediately before stuffing. Filo sheets should be unrolled flat, and cut into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the meat filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape. Place on baking sheets and keep covered until all are ready to bake. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kreatopita Therini (Summery Meat Pie) Categories: Greek, Meats, Veal Yield: 10 servings Karen Mintzias Salt & freshly ground pepper 4 Scallions; chopped 1/2 ts Ground coriander or allspice 3 tb Butter or oil 1 ts Dried oregano 1 lb Veal, beef or lamb (ground) 1 c Grated cheese (Mizithra!!!) 4 sm Zucchini; scrubbed, cubed Bread crumbs, if necessary 1 sm Eggplant; cubed 10 Commercial filo sheets 1 c Canned tomatoes; drained 6 tb Butter; melted 1/4 c Chopped fresh parsley Saute the scallions in the 3 tablespoons butter in a large frying pan and add the meat. Simmer a few minutes, then toss in the zucchini, eggplant, tomatoes, and parsley and season with salt and pepper. Cover the pan and simmer for 30 minutes, adding the coriander and oregano during the last 10 minutes. Remove from the heat and stir in the cheese. (The mixture should be thick; if any liquid remains, dust lightly with bread crumbs to absorb.) Line a 9 x 12 x 3-inch baking pan with 6 filo sheets, buttering each. Spread the filling over the filo evenly, then top with the remaining filo sheets, buttering each as before. Score the top few filo sheets into squares or diamonds. Bake in a medium oven for 35 to 40 minutes, until golden in color and the dough is crisp. Remove from the oven, and let stand for 10 minutes, then cut and serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kreplach Categories: Cheese/eggs, Jewish Yield: 24 servings 2 c Flour 1 tb Water 2 Eggs (Note:have all 1/2 ts Salt -ingredients at room temp.) Kreplach Prepare one recipe noodle dough (see below). Roll out but don't let dry. Cut into 3-inch squares and place a tablespoon of one of the following mixtures on each. Fold over the dough into a triangle. Press edges together with a little water. Cook in boiling salted water or soup 20 minutes, or until they rise to the top. They can then be fried or served immediately in the soup. Makes 24 or more, according to how thin you roll the dough. HOMEMADE NOODLE DOUGH Place unsifted flour on a board and make a well in the center. Drop eggs, water and salt into it. Work the four with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better the noodles. ***STOP HERE FOR KREPLACH RECIPE*** Let the rolled dough stand until it feels dry to the tough, but don't let it get too dry. you can cut the dough into squares, strips or very narrow noodles. For narrow ones roll up like jelly roll and slice as thin as possible. Shake until they separate, and let dry very thoroughly. Cook the amount you want in boiling salted water or soup for about 10 minutes. Keep the balance in tightly closed jars. ~-Deborah ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kreplach Fillings Categories: Ground beef, Jewish, Beef Yield: 6 servings 1 tb Fat 3/4 ts Salt 1/2 lb Ground beef 1/4 ts Pepper 1/2 c Minced onions Kreplach Fillings From the Art of Jewish Cooking by Jennie Grossinger: ***FILLINGS FOR KREPLACH*** *Meat: Heat the fat (I use oil) in a skillet and cook the meat and onions in it for 10 minutes, stirring frequently. Add the salt and pepper. Cool before placing in squares of dough. *Kasha: 1 cup minced onions 3 tablespoons chicken fat or butter (depending on whether you are serving a meat or dairy dish) 1 1/2 cups cooked kasha 1/4 teaspoon pepper Lightly brown the onion in the fat or butter. Stir in the kasha and pepper. *Cheese-Potato: 1/2 cup minced onions 3 tablespoons butter 1 1/2 cups mashed potatoes 1/2 cup pot cheese 1 teaspoon salt 1/8 teaspoon pepper 1 egg Sour cream Lightly brown the onions in the butter. Add the potatoes, cheese, salt, pepper and egg, beating until smooth. Serve with sour cream. *Chicken: 1 1/2 cups ground cooked chicken 4 tablespoons browned minced onions 1 egg yolk 3/4 teaspoon salt 1 Dash pepper 1 tablespoon minced parsley Blend all the ingredients together. *Chicken liver: 1/2 pound chicken livers 1/2 cup minced onions 2 tablespoons chicken fat 2 hard-cooked egg yolks 1 teaspoon salt 1/8 teaspoon pepper Cook the livers and onions in the fat for 10 minutes, mixing frequently. Grind or chop the livers, onions, eggs, salt and pepper. Cool before placing in squares of dough. ***ENJOY!!!*** ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Krestianskiy Zavtrak (Peasant Breakfast) Categories: Cheese/eggs, Pork/ham, Russian Yield: 4 servings 5 tb Unsalted (Sweet) Butter 3 c Smoked Kielbasa Or Bratwurst 2 c Pumpernickel Bread; -Cut Into 1/2-Inch Cubes -Preferably German, Day Old Salt And Freshly Ground -Cut Into 1/2-Inch Cubes -Black Pepper 4 oz Bacon; Smoky, Chopped 8 lg Eggs 3/4 c Onion; Finely Chopped ----------------------------------GARNISH---------------------------------- Fresh Dill; Finely Chopped Melt 4 Tbls of the butter in a large skillet over medium heat. Saute the bread cubes in batches until golden brown and crisp. Transfer to a bowl and set aside. Wipe out the skillet with paper towels. Fry the bacon, in the skillet, over medium heat until it renders out the fat. Add the onion and saute until it begins to color, about 8 minutes. Add the kielbasa and cook, stirring, until the onion and kielbasa are nicely browned. Melt the remaining 1 Tbls of butter in a medium-size non stick skillet over medium heat. Add one-fourth of the kielbasa mixture and one-fourth of the bread to the skillet and distribute evenly with a wooden spoon. Break 2 eggs into the skillet. Cook for 2 minutes, stirring the whites gently with a thin spatula. When the whites are almost set and the yolks are still liquid, reduce the eat to low, cover the skillet, and cook for another minute or until the desired doneness is achieved. Slide the hash and eggs onto a plate. Repeat with the remaining ingredients to make three more portions. Serve immediately sprinkled with the dill as a garnish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kuemmelkartoffel (Caraway Potatoes) Categories: Vegetables, German Yield: 4 servings 500 g Potatoes (a generous lb) Pepper to taste 1 l Water (a generous quart) 1 tb Caraway seed Salt to taste Peel the raw potatoes, slice them, and boil in very salty water until tender. Drain the water. Scatter the caraway seed over the potatoes, cover, and on low heat, let dry for 2 to 3 minutes. The potatoes are served in a bowl, and frequently the cook would pour melted butter over them. SALZKARTOFFELN: As above, but omit the caraway seed. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kulich Categories: Breads, Russian Yield: 24 servings 1/3 c Raisins,golden 2 tb Vanilla 3 tb Rum 3 tb Milk,powdered 1/2 c Sugar 3/4 ts Salt 1 pk Active dry yeast(1/4 oz) 1/8 ts Saffron,ground (optional) 1/2 c Water,warm(105-115') 4 3/4 c Flour,all-purpose 6 tb Butter,softened(3/4 stick) 1/4 c Almonds,slivered 3 Eggs 1/4 c Orange peel,chopped,candied --------------------------------SUGAR GLAZE-------------------------------- 1 c Confectioners' sugar 2 ts Lemon juice Reserved soaking rum 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kurbisbrai Mit Kase Categories: Cheese/eggs, German Yield: 4 servings 2 lb Pumpkin 4 oz Grated cheese 1/2 oz Ground ginger 2 c Salt water 3 oz Butter Salt & pepper 4 oz Sliced apples 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kurinoye File So Smorchkani(Stuffed Chicken Breast W/morels) Categories: Russian, Poultry Yield: 2 servings 2 c Chicken Stock Or Canned 1 tb Fresh Dill; Finely Chopped -Broth ;Salt And Freshly Ground 1 oz Dried Morels; Rinsed -Black Pepper, To Taste 1 lg Whole Boneless Chicken 1/3 c Dry White Wine -Breast; (About 1 1/2 Lb) 1/2 c Heavy Or Whipping Cream -Halved 2 tb Unsalted Butter; Chilled And 7 oz Ground Chicken Meat -Cut Into Pieces 1 lg Egg; Slightly Beaten 2 ts Dry Vermouth 2 tb Fresh Parsley; Chopped 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kuritsa S Paprikoy (Chicken Paprikash) Categories: Poultry, Russian Yield: 6 servings 2 tb Butter, sweet Salt; to taste 1 Onion, large; chopped Pepper; to taste 3 tb Paprika 1/4 ts Marjoram 3 tb Oil 1 c Chicken stock 1 Chicken, 4 lb 2 tb Sour cream 1 Pepper, green bell 3 tb Cream, heavy 1 Pepper, red bell 1 tb Parsley, fresh 4 Tomato, large 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kutia (Ukrainian Traditional) Categories: Appetizers, Ethnic Yield: 6 servings 2 c Wheat -hot water) 3 qt Water 1/2 c Chopped walnuts 1 c Poppy seeds 1 Apple cut into 1/4 inch 2/3 c Sugar -squares 1/3 c Honey (dissolved in 3/4 cup 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kythoni Peltes (Quince Jelly) Categories: Greek, Condiment Yield: 1 servings Karen Mintzias Granulated sugar 1 kg Quinces 2 ts Lemon juice 4 c Water 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kythoni Xysto (Grated Quince Preserve) Categories: Greek, Condiment, Preserve Yield: 1 servings Karen Mintzias 1 Piece cinnamon bark *Or* 4 Quinces (about 1 kg) 2 Rose geranium leaves 3 c Water 1/4 c Blanched split almonds * 4 c Sugar 2 tb Lemon juice 2 Thin lemon rind strips *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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kythonopasto (Quince Paste) Categories: Greek, Desserts Yield: 1 servings Karen Mintzias Water Pulp from Kythoni Peltes Bay leaves Granulated sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: La Piperade Categories: Ethnic, Pork/ham Yield: 4 servings 2 ea Onions 1 sm Hot red pepper 2 ea Cloves garlic 3 tb Olive oil 1 x Salt and pepper 1/4 ts Sugar 2 lg Peppers 1/4 lb Ham 1 ea Green bell pepper 1 tb Chopped parsley for garnish 1 ea Red bell pepper 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: La Potee Auvergnate Categories: Soups/stews, French Yield: 6 servings 2 Garlic sausages 1 sm Sprig rosemary 6 oz Bacon, in one piece 1 Sprig thyme 2 md Onions; thinly sliced 4 Bay leaves 24 Garlic cloves; peeled Pepper; to taste 1 Calf's foot, split (opt.) 2 md Potatoes 1 lb Pork stew meat 1 ts Salt; or as desired 1/2 c Dry great northern beans 12 oz Smoked pork chops 5 c Low-sodium chicken broth 1 sm Head green cabbage -=OR=- Water - 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: La Tarte Tatin Categories: Desserts, French Yield: 4 servings 1/2 lb Puff pastry - and tossed with -(fresh or thawed frozen) Lemon juice 1 c Sugar 1/2 ts Cinnamon 1/4 c Water 1/4 c Unsalted butter; melted 5 lb Golden Delicious apples Sugar - peeled, cored, quartered 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lacy Potato Pancakes (Latkes) Categories: Pancakes, Jewish, Breakfast Yield: 2 servings 4 Potatoes - peeled 1 ts Baking powder 1 sm Onion 1 ts Salt 2 Eggs 1 pn Lemon pepper 1/3 c Flour 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lagos/kounelli Fournou (Baked Hare or Rabbit) Categories: Meats, Greek Yield: 4 servings Karen Mintzias 6 Peppercorns; bruised 1 Rabbit or hare 2 c Dry red wine -- cleaned and skinned 1/2 c Vinegar 2 Celery stalks, with leaves, 1/4 c Butter or margarine -- chopped Salt 2 md Onions; chopped Freshly ground pepper 1 Carrot; sliced 4 Fresh tomatoes; chopped -OR- 1/2 c Chopped fresh parsley 8 oz -Tomato sauce 1 Bay leaf; crumbled 3 Allspice berries 2 Sprigs fresh rosemary 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lagos/kounelli Stifado Categories: Meats, Greek Yield: 6 servings Karen Mintzias 3 Whole cloves 1 Rabbit or hare 2 Garlic cloves -- cut into serving pieces, 1 tb Raisins (optional) -- and marinated 1 or 2 days 1 Bay leaf -See: Lagos/Kounelli Fournou 1 ts Granulated sugar 1/4 c Butter 1/2 c Dry white wine 2 lb Small white onions 2 tb Wine vinegar -equal weight of rabbit/hare Fresh rosemary 1 c Canned tomato sauce 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb & Cabbage Casserole Categories: Ethnic, Casseroles, Lamb Yield: 6 servings 4 Lamb chops* 3 tb Whole black peppercorns 1/2 c All-purpose flour *Thin round-bone shoulder 1 lb White cabbage; cored, and -lamb chops, trimmed but Thinly sliced -with 2 tb Butter Some fat. 1/2 c Hot water 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb & Pear Tagine Categories: Lamb, Moroccan Yield: 6 servings 2 lg Onions, peeled & sliced 1 ts Cumin 1 kg Lean lamb, leg or shoulder 1 ts Ground coriander -cut into 4cm cubes. 1 ts Ground ginger 4 Pears, peeled cored & cut 1 ts Cinnamon -into 4cm chunks 1 ts Black pepper 1/2 c Sultanas Water, to cover the meat 1/2 c Silvered almonds Salt, to tast 1 tb Olive oil 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb and Pear Tagine Categories: Lamb, Moroccan Yield: 6 servings 2 lg Onions, peeled & sliced 1 ts Cumin 1 kg Lean lamb, leg or shoulder 1 ts Ground coriander -cut into 4cm cubes. 1 ts Ground ginger 4 Pears, peeled cored & cut 1 ts Cinnamon -into 4cm chunks 1 ts Black pepper 1/2 c Sultanas Water, to cover the meat 1/2 c Silvered almonds Salt, to tast 1 tb Olive oil 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb and Sausage Couscous Categories: Moroccan, Lamb, Sausages Yield: 8 servings 3 lb Lamb shoulder 3 tb All-purpose flour - cut into 2-in cubes 1 c Dry white wine 1/2 ts Salt; or to taste 6 c Low-sodium chicken broth Freshly ground black pepper -=OR=- Water 1 tb Olive oil 1 ts Cayenne pepper 1 md Onion; quartered 1 tb Ground cumin 4 md Carrots; peeled 6 Spicy sausages -and cut into 1/2-in rounds - preferably merguez-style 2 Celery stalks 2 md Zucchini - cut into 4 pieces - cut into rounds 1-in thick 1/4 c Tomato paste 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Chops Bandit Style - Arni Palikari Categories: Greek, Meats, Lamb Yield: 6 servings Karen Mintzias 12 sl Potato (thick) 6 Lamb chops or steaks, thick Oregano or rigani 1/4 c Butter or margarine - (fresh or dried) 1 lg Onion; thinly sliced Salt and pepper 3 Garlic cloves; 125 g Kasseri or Gruyere cheese; - finely chopped - sliced 4 md Tomatoes 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Kofta with Yogurt Sauce Categories: Lamb, Mideast, Sauces Yield: 4 servings 1 lb Ground lamb 1/2 ts Ground cinnamon 2 Eggs, lightly beaten 1 ts Ground cumin 1 1/4 c Stale breadcrumbs 1/2 ts Chili powder 2 Onions, grated 2 ts Tumeric 2 tb Chopped fresh parsley 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Pasta E Fagioli Categories: Lamb, Italian, Pasta, Veal Yield: 8 servings 1/4 c Virgin olive oil; PLUS 3/4 c Dried flageolet beans 2 tb Virgin olive oil -=OR=- Red kidney beans 2 lb Boneless lamb stew meat 4 Sprigs fresh oregano 1 Celery stalk; finely minced -=OR=- Marjoram, -=OR=- 1 sm Carrot; finely minced 1 tb -Dried Marjoram 1 tb Finely minced garlic 4 Plum tomatoes 6 c Veal, lamb or chicken stock 3/4 c Uncooked elbow macaroni ----------------------------------GARNISH---------------------------------- 1/2 c Grated Parmesan cheese Freshly ground pepper -=OR=- Romano cheese Virgin olive oil 1 sm Onion; finely minced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Phyllo Rolls Categories: Greek, Lamb Yield: 6 servings Karen Mintzias 1/4 c Reduced meat stock 5 tb Extra-virgin olive oil -=OR=- robust red wine 6 tb Unsalted butter 1 1/2 tb Minced flat-leaf parsley 1 lg Onion; finely chopped 1 c Fresh myzithra cheese; -OR- 1 1/2 lb Lean lamb, finely ground - Small curd cottage cheese, 2 lg Ripe tomatoes; peeled, diced - drained 1 ts Honey 1/3 c Finely grated feta cheese 1 tb Ground cinnamon; OR to taste 1/2 ts Grated nutmeg 1/2 ts Sea salt; OR to taste 2 Egg yolks 1 ts Cracked black pepper 12 Phyllo sheets -OR to taste --------------------------------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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Pie, Ioannina Style Categories: Greek, Meats, Lamb Yield: 10 servings Karen Mintzias 1/2 c Chopped fresh parsley 2 tb Butter or margarine 5 sl Toast (thin) 1 md Onion; chopped 1 1/2 c Milk 1 1/2 lb Lean lamb (pref.leg), ground 3 Eggs; lightly beaten 1 ts Ground cinnamon (or more) 3/4 c Grated mizithra & kefalotyri Salt & freshly ground pepper 12 Commercial filo sheets 1 c Tomato sauce or puree 6 tb Butter; melted - diluted w/ water & warmed 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Souvlaki Categories: Greek, Lamb Yield: 8 servings Karen Mintzias 1/4 ts Rosemary 1 Leg of lamb; boned, cubed* 1 Bay leaf; crushed 5 Baby lamb sweetbreads, opt.* 2 Garlic cloves; crushed 4 Baby lamb kidneys, opt. * Freshly ground black pepper 1/4 c Olive oil 8 Bay leaves; cut Lemon's juice Firm tomatoes (opt); 1/4'd 1/4 c Wine Green peppers (opt); cubed 1/4 ts Thyme Salt 1/4 ts Oregano 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Steaks with Vermouth and Rosemary Categories: Italian, Lamb Yield: 6 servings 6 Lamb steaks from the boned 3 tb Butter - Rib OR loin, trimmed into 1 Onion, chopped - Round steaks 1" thick 2 tb Chopped shallot 1 Clove garlic, minced 1/2 ts Grated lemon peel 1 ts Salt 1/2 lb Small mushrooms 1/4 ts Pepper 1/2 c Dry vermouth 1/2 ts Chopped dried rosemary OR 3 tb Minced fresh parsley 1 ts Chopped fresh rosemary 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb with Artichokes and Preserved Lemons Categories: Moroccan, Lamb, Preserve Yield: 8 servings 3 lb Boneless lamb shoulder 3 tb Vinegar 1 Small onion,chopped 12 Artichokes,small,wide 2 Garlic cloves,pressed,minced 12 Moroccan preserved lemons 1 1/2 ts Ground ginger 1/2 c Calamata olives 1/2 ts Ground turmeric 2 tb Lemon juice (opt) 1 ts Powdered saffron (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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lambratis Andros (Easter Lamb or Kid Andros Style) Categories: Greek, Meats, Lamb Yield: 20 servings Karen Mintzias 2 Lemons 1 Baby lamb or kid, 10-12 kg 1/4 c Butter; melted Salt 1/4 c Olive oil Freshly ground black pepper --------------------------SPINACH & FETA STUFFING-------------------------- 2 1/2 kg Spinach 1/4 c Chopped fresh dill 3 c Chopped spring onions 1/4 c Chopped fresh mint 3/4 c Olive oil Salt 1 c Short grain rice Freshly ground black pepper 1 1/2 kg Feta cheese 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagna Rolls with Tomato-Fennel Categories: Italian, Pasta Yield: 8 servings 2 lg Garlic Cloves Minced 1/2 ts Fennel Seeds, 3/4 lb Mushrooms Sliced 1/4 ts Pepper 1/2 c Diced Red Bell Pepper 1 (14 1/2 Oz.) Can Whole 1 ts Thyme Tomatoes Undrained & 1/4 ts Salt, Pepper Choppped 1 (10 1/2 Oz.) Pkg. 1 tb Tomato Paste Firm Tofu Drained & 8 Cooked Lasagna Noodles Crumbled 1 1/2 c (6 Oz.) Shredded 1 c Thinly Sliced Green Onions Mozzarella Cheese 2 c Finely Chopped Fennel Bulb 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) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagna Roll Ups Categories: Italian, Pasta, Cheese/eggs, Beef Yield: 4 servings 8 Lasagna noodles 1 1/2 c Shredded mozzarella cheese 6 c Spaghetti sauce (commercial, 1/4 c Freshly grated parmesan -or homemade) -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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagna Torte Categories: Italian, Pasta, Cheese/eggs Yield: 8 servings 1 tb Olive oil -OR 1 lg Onion,finely chopped 2 pk Frozen leaf spinach,thawed 1 cn Tomatoes in puree (28 oz) -and squeezed dry (10 oz) 2 Garlic cloves,finely chopped 12 Lasagna noodles 2 md Carrots,pared,shredded 2 c Whole-milk ricotta cheese 1/4 c Chopped fresh basil 1/2 c Grated Parmesan cheese -OR 1/4 ts Pepper 1 tb Dried basil 2 c Shredded fontina cheese(8oz) 2 lb Fresh spinach 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagna, Nancy Schwartz Categories: Italian, Pasta Yield: 12 servings 1/2 lb Lasagna Noodles, cooked ----------------------------MOIST CHEESE MIXTURE---------------------------- 8 oz Sour cream 16 oz Cheese, Ricotta 16 oz Cottage Cheese -----------------------------DRY CHEESE MIXTURE----------------------------- 18 oz Cheese, Mozzarella, grated 4 oz Cheese, Cheddar, grated -----------------------------------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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagne Pie Categories: Beef, Italian, Pies Yield: 6 servings 1/2 c Sm. curd creamed cot. cheese 6 oz Tomatoe paste 1/2 c Parmesan cheese; grated 1 c Milk 1 lb Gr. beef; cooked; drained 2/3 c Bisquick 2 c Mozzarella; shredded 1/2 ts Salt 1 ts Oregano 1/4 ts Pepper 1/2 ts Basil 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Latkes - (Potato Pancakes) Categories: Pancakes, Jewish, Breakfast Yield: 4 servings 2 lg Baking Potatoes 1 c Vegetable Oil 1 tb Onion, grated Plain Lowfat Yogurt 1 Egg Unsweetened Applesauce 1/3 c Flour 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Le Latini's Tiramisu Categories: Cakes, Italian Yield: 14 servings 1/2 c Double Strength Espresso 7 Eggs, separated 2 tb Cognac 1/2 c Sugar 1/4 c Amaretto 1 Bitter Chocolate Square 20 Savoyarde Biscuits 25 Italian Amaretto Biscuits 2 c Mascarpone Cheese 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leberknoedel (Liver Dumplings) Categories: Soups/stews, German Yield: 4 servings 4 Chopped, stale kaiser-type Salt -rolls Pepper 1 Onion, finely chopped Ground nutmeg 150 g Ground liver (5 oz) 1 [small] bunch A little scraped spleen -parsley, chopped -(optional) A little bit grated lemon 2 tb Marjoram* -peel 1 Egg A little butter for sauteing 1/8 l Milk (1/2 cup plus 1/2 Tbsp) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lebkuchen Cookie Mix (From Germany) Categories: Cookies, German Yield: 28 servings 3 c All-purpose flour 1/2 c Honey 1 1/4 ts Nutmeg; ground 1/2 c Dark molasses 1 1/4 ts Cinnamon; ground 1/2 c Almonds; slivered 1/2 ts Baking soda 1/2 c Candied fruits and peels, fi 1/2 ts Cloves; ground -ely chopped 1/2 ts Allspice; ground Lemon glaze, optional (recip 1 Egg - follows) 3/4 c Brown sugar; packed 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leek Northumbria Categories: Cheese/eggs, Londontowne Yield: 2 servings 2 lb Medium size leeks 4 oz English grated cheese 1 c White sauce 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leek Soup Categories: Soups/stews, Ethnic Yield: 6 servings 1 1/2 lb Leeks (about 6 cups) washed, -sliced -trimmed, and cut into 1 in. 1/2 c Orange Juice -pieces 1/2 c Tomatoes, chopped 3 c Chicken Broth 1/2 c Carrots, thinly sliced 2 Apples, peeled and cut into 1 tb Fresh basil OR 1 1/2 t dried -1/2 inch pieces 1/2 ts Curry Powder 1 Potato, peeled and thinly 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leeks with Celery Categories: Italian, Vegetables Yield: 4 servings 1 Head of celery 4 Leeks ---------------------------------FOR SAUCE--------------------------------- 1/2 ts Ground pepper 2 c Celery stock 1/4 c Vegetable 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon and Thyme Marinade Categories: Poultry, French, Marinade Yield: 14 servings 2 tb Strained fresh lemon juice -tsp dried, crumbled 2 ts Chopped fresh thyme, OR 3/4 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Gelato Categories: Italian, Desserts Yield: 1 servings 6 md Lemons 1/8 ts Salt 1 1/3 c Sugar 2 2/3 c Half-and-half 6 Egg yolks 1 1/2 ts Vanilla extract 1 1/3 c Heavy cream 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Glaze (For Cookies) Categories: Cookies, German Yield: 1 servings 1 Egg white; slightly beaten 1 ts Lemon juice 1 1/2 c Powdered sugar; sifted Dash salt 1/2 ts Lemon peel; grated Combine egg white, powdered sugar, lemon peel, lemon juice, and dash salt; beat well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Sticks Categories: Cookies, German Yield: 2 servings 1 1/4 c Flour FILLING: 1 Stick + 2 Tbl unsalted 1/2 c Ground almonds -butter 3/4 c Sugar 3 oz Sugar Juice of 2 lemons 1 Egg GLAZE: 1 ts Baking powder Juice of 1 lemon 1 ts Vanilla 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Tagliatelle Categories: Vegetarian, Pasta, Italian Yield: 2 servings 175 g Tagliatelle 1/2 tb Olive oil 50 g Greek strained yoghurt 1/2 ts Grated nutmeg 1/2 Rind of lemon 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon-Pecan Torte Categories: Jewish, Breads Yield: 8 servings -----------------------------------TORTE----------------------------------- 2 tb Matzoh meal 2 c Pecans,coarsely ground 7 Eggs,separated 1 tb Lemon rind 3/4 c Sugar 1 tb Lemon juice -----------------------------------GLAZE----------------------------------- 1 Egg yolk 1 ts Margarine 1/3 c Lemon juice 1 tb Lemon rind 1/2 c Sugar 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentils with Italian Sausage Categories: Italian, Pork/ham, Vegetables, Sausages Yield: 10 servings 1 lb Dry lentils 1 Rib celery, finely chopped Cold water 1 Carrot, finely chopped 2 lb Fresh italian sausage, sweet 2 Cloves garlic, finely minced Or hot 8 Fresh sage leaves, chopped, About 3 cups homemade or Or 1 tsp. dried, rubbed sage Canned chicken broth Salt and pepper to taste 1/4 c Olive oil 3 tb Tomato paste, diluted in a 1 sm Onion, finely chopped 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linguine Alle Vongole Categories: Italian, Pasta, Fish/sea Yield: 4 servings 3 Hard-shell clams; small in 1 Sm Onion; finely chopped 1/2 lb Linguine or spaghetti 3 c Garlic; minced or pressed Salted water 1/2 c Dry white wine 2 tb Butter or margarine Salt and pepper 2 tb Olive oil 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linguine with Clam Sauce Categories: Pasta, Italian, Sauces, Fish/sea Yield: 2 servings 3/4 c Heavy Cream 13 oz Chopped Clams * 3/4 ts Onion Salt 8 oz Cooked, Drained Linguine 1/2 ts Thyme Leaves * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linguine with Tarragon and Clam Sauce Categories: Italian, Pasta, Fish/sea, Sauces Yield: 4 servings 1 Recipe Egg Pasta (OR 3/4 Lb -clams (about 2 Lbs) -dry linguine) 1/2 c Dry white wine 2 Cloves garlic 1/4 c Olive oil 2 tb Fresh tarragon, chopped (2 1/8 ts Red-pepper flakes -tsp dried) Salt 30 Steamers or other small 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] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liver Cakes Categories: Penndutch, Beef Yield: 1 servings 1 lb Ground Liver 1 tb Flour Sliced Bacon 1 Egg, Well Beaten 1 sm Onion, Finely Chopped 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liver Dumplings (Majgomboc) Categories: Soups/stews, Ethnic Yield: 6 servings 1 oz Of any kind of liver A small nut of fat 1/4 Of an egg, or tsp. of dried 1 ts Each of breadcrumbs and -egg -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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liver Dumplings Categories: Penndutch, Beef Yield: 1 servings 1 1/2 lb Liver 2 qt Bread Crumbs 1 Onion, Diced 2 Eggs, Well Beaten 1 tb Butter, Or: 1/2 c Flour 1 tb Other Shortening 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster, Normandy Style (Homard a la Normande) Categories: Fish/sea, French Yield: 4 servings 4 Fresh lobsters, live 12 c Calvados 1/2 c Sweet butter 3 c Heavy cream Salt 3 tb All purpose flour Freshly ground white pepper 1/2 Lemon, juice of 1/2 c Finely chopped shallots or 1 ds Cayenne pepper -scallions 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lokshen Kugel - (Noodle Pudding) Categories: Desserts, Pasta, Jewish Yield: 6 servings 2 Eggs 1 tb Vegetable Oil 1 tb Sugar 1 c Unsweetened Apple Juice 1/4 ts Ground Nutmeg 1/2 c Raisins, dark or golden 2 1/2 c Cooked Broad Noodles 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lokum (Turkish Delight) Categories: Candies, Turkish Yield: 6 servings 2 1/2 c Water 3/4 c Grape juice or orange juice 4 c Sugar 1 ts Cream of tartar 1 c Cornstarch 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lou Pastis En Pott (Potted Meat) Categories: Beef, French, Pork/ham Yield: 8 servings 1/2 lb Lard 1 ts Juniper berries 2 lb Lean beef Salt and pepper 2 lb Lean pork 1/2 Bottle red wine (the 3 Bay leaves -near-black wine of Cabors A few sprigs of thyme and -or a -rosemary 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Loukanika Categories: Greek, Meats Yield: 20 servings Karen Mintzias 1 ts Crushed dried marjoram 1 lb Lean pork shoulder, ground -OR- thyme 1/2 lb Fresh pork rind 1 Bay leaf; ground in a mortar -- boiled for 2 hours, 1/3 c Dry red wine -- drained, and ground 1 ts Ground allspice or coriander 1/2 lb Pork fatback, ground -OR- both 1 ts Salt Freshly ground black pepper 1 Navel orange 2 Garlic cloves; crushed -- grated rind only 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Loukoumades Categories: Greek, Cookies Yield: 6 servings 2 c Yogurt 3 tb Brandy OR Grated orange rind (1 1 tb Vanilla extract -orange) optional 1/2 ts Salt 1 ts Baking powder 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Loukoumathes Categories: Greek, Desserts, Breads Yield: 50 servings Karen Mintzias 1/4 c Butter; melted 30 g Compressed yeast; -=OR=- 2 c Plain flour 1 pk Active dry yeast 1/2 ts Salt 1 c Milk; lukewarm Honey; warm 1 tb Caster sugar Ground cinnamon 1 Egg; beaten 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Calorie Irish Colcannon Categories: Irish Yield: 4 servings 1 c Water 1/3 c Skim or 1% milk 1 tb Reduced calorie margarine 1 c Instant mashed potato flakes 1/4 ts Salt 1 Green onion, finely chopped 3 c Chopped cabbage 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) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Calorie Irish Trifle Cups Categories: Irish, Desserts Yield: 4 servings 2 c Skim or 1% milk -golden pound cake 1 pk 3.4 oz instant French 4 ts Sherry or fruit juice -vanilla pudding mix 1 c Fresh raspberries 1 1/2 c Cubed frozen fat free 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Calorie Brown Scones Categories: Irish, Breads Yield: 8 servings 1 c Flour 1 1/2 ts Baking soda 1 c Whole wheat flour 1/4 ts Salt 2 tb Sugar 1 c Buttermilk 1 tb Rolled oats 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lubecker Schwalbenester - Swallownests From Lubeck Categories: Veal, German Yield: 4 servings 500 g 4 x Veal Cutlets 1 tb Butter or margarine 125 g Raw Ham thin slices 1 pn White pepper 4 Eggs 2 ts Cornstarch 1 pn Flour 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Luigi's Lasagna Al Forno Categories: Italian, Pasta Yield: 10 servings 1/2 Onion, chopped FOR THE BECHAMEL 1 Carrot, peeled and sliced 2 c Milk -very thin 4 tb Unsalted butter 1 Stalk celery, sliced very 4 tb All-purpose flour -thin 1/2 ts Salt 4 Cloves garlic, sliced 1/2 ts White pepper 1/4 c Olive oil Nutmeg, to taste 2 cn Plum tomatoes, drained (28 FOR ASSEMBLING -ounces each) Olive oil and salt for Salt, pepper, and sugar -cooking lasagna noodles -(optional), to taste 3/4 lb Lasagna noodles Red pepper flakes, to taste 15 oz Ricotta cheese (1 container) -(optional 1/4 To 1/3 pound mozzarella 1/2 c Red wine -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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaronada Categories: Greek, Pasta Yield: 6 servings Karen Mintzias 3 tb Butter 500 g Macaroni or spaghetti 4 tb Grated cheese 4 l Water -(Kefalotyri, Romano or 2 tb Salt - Parmesan) 1 tb Oil 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaronia Me Voutyro - Pasta with Brown Butter Sauce Categories: Greek, Pasta, Sauces Yield: 6 servings Karen Mintzias 1/2 c Kefalotyri or Parmesan 1 lb Spaghetti or other pasta -(Grated) 1/2 lb Butter 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaroons (Makronen) Categories: Cookies, German Yield: 30 servings 3 Egg whites 2 1/4 c Shredded coconut OR chopped 1 1/4 ts Lemon juice -hazelnuts, walnuts, almonds 3/4 c Sugar 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maccaroncelli Alla Quintiere (Macaroni with Cheese) Categories: Pasta, Sauces, Cheese/eggs, Italian Yield: 4 servings INGREDIENTS: 4 oz Gorgonzola cheese, diced 4 tb Butter 2 oz Chicken broth 1 Onion, chopped 2 tb Grated Parmesan cheese 1 Stalk celery, chopped 2 tb Grated Romano cheese 1/2 Green pepper, diced 2 oz White wine 1 Tomato, peeled and chopped 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Madeira Roast Pheasant Categories: Poultry, French Yield: 6 servings 2 tb Unsalted butter 4 Wings chicken 1 (unpeeled) coarsely chopped 2 Backs chicken -onion 1 c Room temperature unsalted 3 Coarsely chopped celery -butter -stalk 1/4 c Madeira 2 Coarsely chopped carrot 1 qt Chicken broth 2 Bay leaf 1 tb Unsalted butter 2 tb Herbs de Provence * 1 tb All purpose flour 3 Pheasants (2 to 2-1/2 lb) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mageritsa (Easter Lamb Soup) Categories: Greek, Soups/stews, Lamb Yield: 8 servings Karen Mintzias 2/3 c Chopped fresh parsley Intestines, heart, lungs, 1/2 c Chopped fresh dill & liver of 1 lamb. 1/4 c Chopped celery leaves 1 lamb's feet and tripe, opt 6 tb Raw long-grain white rice 1 Lamb's head (optional) 1/2 ts Aniseed (optional) Salt Freshly ground pepper 2 Lemons (juice only) 3 Whole eggs 1 sm Bunch scallions; chopped 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Makaronia (Greek) Categories: Pasta, Greek Yield: 4 servings 1/2 lb Sweet Butter 1 1/2 lb Spaghetti, Cooked al Dente 1/4 lb Mizithra (Or Feta), Grated 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Make-Ahead Antipasto Categories: Salads, Italian Yield: 7 servings 2 c Chopped carrots -olives, sliced 1 c Chopped sweet green peppers 1/2 c Small white pickled onions 1 c Cauliflower florets, cut in 1/2 c Chopped marinated artichoke -tiny pieces -hearts 1 c Quartered mushrooms 1 cn (7-1/2 oz) tomato sauce 1 c Chopped sweet pickles 3/4 c Ketchip 1/2 c Chopped celery 3 tb Olive oil 1/2 c Pitted black olives, sliced 1 cn (6-1/2 oz) solid white tuna 1/2 c Pimento stuffed green 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mama's Marinara Sauce Categories: Sauces, Italian Yield: 2 servings 4 tb Olive oil 5 Garlic cloves, minced 2 28 oz cans of tomatoes or 5 lb Fresh tomatoes 1 6 oz can tomato paste 10 Fresh basil leaves 1 Pepper to taste 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mandelbreit Categories: Desserts, German Yield: 6 servings 1 (8 oz.)can almond paste 12 c All-purpose flour Crumbled 1/4 c Baking powder 3 c Sugar 1 1/2 ts Vanilla extract 1 1/2 ts Salt 1 ts Almond extract 1 c Butter/margerine 1 c Walnuts, coarsely chopped 1 c Shortening 1/4 c Candied fruits 3 c Whole eggs (about 12) 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mandelbrot - (Almond Bread) Categories: Breads, Jewish Yield: 18 servings 3 Eggs 1 1/4 c Flour 1/3 c Sugar 1 ts Baking Powder 2 tb Vegetable Oil 1/3 c Blanched Almonds, chopped 1 ts Vanilla Extract 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Manestra (Meat with Orzo) Categories: Greek, Pasta, Meats Yield: 4 servings Karen Mintzias 1/8 ts Pepper 1 tb Oil 1/8 ts Cinnamon 1 lb Beef or lamb stew meat 1 ts Spearmint flakes 2 Onions; chopped 4 c Boiling water 1 c Tomato sauce; -=OR=- 1 c Manestra (orzo) 1 tb -Tomato paste instead 1 c Grated cheese (Mizithra!) 1 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Kielbasa Bites Categories: Pork/ham, Polish Yield: 6 servings 12 oz Kielbasa 1/4 c Maple Syrup 2 tb Dijon Mustard 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marides Marinates (Marinated Smelts) Categories: Greek, Fish/sea, Appetizers Yield: 30 servings Karen Mintzias 1 tb Chopped fresh thyme; *OR* 2 lb Smelts; cleaned & drained 1 ts -Dried oregano 1 Lemon (juice only) 1/2 ts Dry mustard Flour for dredging -mixed with: Oil for frying (pref. olive) 1 tb Cold water 1/2 c Dry white wine 2 tb Olive oil 1/4 c Wine vinegar Salt & freshly ground pepper 2 tb Chopped fresh parsley 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinara Sauce Categories: Italian, Sauces, Vegetables Yield: 7 servings 2 tb Olive oil -tomatoes, peeled, seeded 2 sm White onions, chopped -and diced, or 2 sm Carrots, chopped 9 c (two 2-pound 3 oz. cans) 1 Garlic clove, minced -Italian plum tomates Liberal amounts of milled 1 ts Salt -black pepper 3 tb Butter 18 Medium-sized very ripe plum 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marzipan (Candies) Categories: Candies, German Yield: 2 servings 1 lb Almonds, shelled, blanched 3 Or 4 Tbsp rosewater or 1 lb Confectioners' sugar -orangewater 1 ea Egg white, unbeaten 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Masa Sovada (Portuguese Sweetbread) Categories: Breads, Portuguese Yield: 6 servings 1/4 c Water (warm for dry; 1/2 ts Of salt -lukewarm for compressed) 5 1/2 To 6 cups all-purpose flour 1 c Scalded milk 4 Eggs 1 c Sugar 2 packages yeast (active 2 ts Cinnamon -dry or compressed) 1/2 c Butter or margarine 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mascarpone Categories: Italian, Cheese/eggs Yield: 1 servings 1 qt Whipping cream 1 tb White wine vinegar -(not ultra pasteurized) -=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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Matzo Meal Cookies Categories: Cookies, Jewish Yield: 20 servings 1/4 c Sweet. shred. dried coconut 1 tb Water 1 c Matzo meal 1 ts Vanilla 1/3 c Firm packed lt brown sugar 1/4 c Jam 1/3 c Margarine or butter 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Matzoh Balls Categories: Breads, Jewish Yield: 6 servings 4 lg Eggs 1/2 c Water 1 ts Salt 1 1/4 c Matzo Meal 1/2 ts Freshly ground white pepper 1/4 ts Baking powder 1/2 ts Ground ginger 1 qt Chicken stock 1/3 c Vegetable oil 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat and Rice Stuffing Categories: Ethnic, Rice/grains Yield: 6 servings 3 lg Onions; coarsely grated 1/4 c Rice (short grain) 1 lb Minced meat Salt and pepper to taste 1 c Parsely; finely chopped 1 c Fresh mint; finely chopped 1 c Dill; finely chopped 1/2 c -water 1 Tomato, grated or 1 tb Tomato paste - diluted in 1/4 c -cold water 2 tb Butter 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat Sauce for Spaghetti Categories: Italian, Sauces, Pasta Yield: 6 servings 3 tb Olive oil 1 tb Chili powder 1 lb Ground beef 2 ts Basil leaves, ground 1 lb Ground pork 1/2 ts Ground cloves 1 Onion; chopped 3 Bay leaves 1/2 Green pepper; chopped 2 c Chicken stock 3 Cloves garlic; minced 1/2 ts Salt 5 c Crushed tomatoes 1/4 ts Cayenne pepper 1/4 c Tomato paste 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meatball Soup Categories: Italian, Soups/stews, Ground beef, Vegetables, Rice/grains Yield: 4 servings 1/2 lb Ground beef More for garnish 1 sl Bread, soaked in milk and Salt and pepper to taste -squeezed dry 2 tb Tomato sauce 1/2 md Onion, finely chopped 1 1/2 ts Dry red wine 1 Clove Garlic, minced 1 Egg, beaten 2 tb Grated romano OR parmesan 8 c Beef stock -cheese (or a mixture of 1/2 c Uncooked rice -both), plus 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melanzana Alla Parmigiana - Eggplant Parmigina Categories: Italian, Vegetables Yield: 4 servings 2 lg Eggplants; peeled and slice 1 c Tomatoes sauce; see recipe -d 1 c Bechamel sauce; see recipe 4 tb Flour 1/2 c Parmesan cheese; freshly gr 2 ts Salt -ated 1 ts Pepper; freshly ground 4 oz Mozzarella cheese 1 pn Oregano 1 Jars Artichoke hearts; drain 4 Eggs; beaten -10 oz. jar) 4 oz Olive oil 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melitzanosalata Categories: Greek, Appetizers, Vegetarian Yield: 6 servings Karen Mintzias 2 tb Fresh parsley; chopped 2 Eggplants (1 - 1-1/2 lbs ea) 1 ts Dried oregano; crumbled 4 Garlic cloves 1/3 c Olive oil, more if necessary 2 Tomatoes; peeled and chopped 6 tb Red wine vinegar, or more Salt & freshly ground pepper 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melomakarona Categories: Cookies, Greek Yield: 6 servings 4 C.flour 1 Jigger brandy 1 Tsp.orange flavoring 2 ts Baking powder 1 c Oil Bring to a boil to make Rind of 1 orange -syrup: 1 c Soft butter 1 c Honey 1/2 ts Cinnamon 1 c Sugar 1/2 c Powdered sugar 1/2 c Water 1/2 ts Cloves 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melomakarona Andonias Categories: Cookies, Greek Yield: 48 servings Karen Mintzias 1/2 c Cognac 7 c All-purpose unbleached flour -OR- mavrothaphne wine Extra flour for kneading -OR- ruby port 1 1/2 ts Baking soda 3 Oranges; zested and juiced 1/4 ts Salt 4 ts Freshly ground cinnamon 1 3/4 c Mild olive oil 1 1/2 ts Freshly ground clove 1 1/4 c Sugar 3/4 ts Freshly grated nutmeg -----------------------------------SYRUP----------------------------------- 1 lb Honey; (1 lb = about 2 cups) 1 Clove 1 c Sugar 1 Lemon; zested and juiced 1 1-inch piece of cinnamon 1 c Water ----------------------------------TOPPING---------------------------------- 1/2 c Shelled almonds 1 ts Freshly ground cinnamon 1 tb Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melons Stuffed with Fruits and Vegetables Categories: Ethnic, Rice/grains Yield: 6 servings 3 sm Melons;cantaloupe is a good -choice --------------------------------FOR STUFFING-------------------------------- 1/3 c Oil 1 c Green apple; chopped 2 c Carrots; thinly sliced 1 c Green onion; chopped 2 tb Raisins; seedless -green part only 1 ts -Salt 1/2 c Lemon rind; grated 1/2 ts -Pepper 3 c Rice; cooked --------------------------------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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melopita Categories: Greek, Desserts Yield: 6 servings Karen Mintzias -----------------------------------PASTRY----------------------------------- 1 1/2 c Plain flour 1 Egg; separated 1 pn Salt 2 ts Lemon juice 1 tb Caster sugar 2 tb Cold water 1/3 c Butter ----------------------------------FILLING---------------------------------- 500 g Mizithra or ricotta cheese 3 Eggs 1/2 c Honey 2 ts Lemon juice 1 tb Caster sugar 2 ts Ground cinnamon 1 pn Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Michaelmas Broth - Potes Gwyl Mihangel Categories: Soups/stews, Ethnic Yield: 1 servings 1 sm Chicken * 50 g Celery, cut up 2 l Water 2 tb Rice, long grain 1 Onion, diced Salt & pepper 50 g Carrot, diced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Seafood Paella Categories: Microwave, Fish/sea, Spanish Yield: 4 servings 3 Green onions 1/4 ts Pepper 3/4 c Short-grain rice (such as 1/2 ts Salt (optional) -Valencia, arborio or pearl) 2/3 c Frozen petite peas (do not -OR -thaw) Long grain rice 8 Live blue mussels OR 1 cn Stewed tomatoes (16 oz.) 8 sm Live greenshell mussels 1 cn Low-salt or regular chicken 6 oz Raw medium shell-on shrimp -broth (14 1/2 oz.) 3/4 lb Orange Roughy, cut into 1 3/4 ts Dry Thyme -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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Polenta Categories: Italian Yield: 4 servings 1 c Cornmeal 1 tb Olive oil 1/2 ts Salt 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Lasagna Categories: Italian, Microwave, Pasta Yield: 6 servings 32 oz Jar Prego Green Label Approx 8 lasagna noodles, -spaghetti sauce -uncooked 1/2 c Water 12 oz Mozzarella cheese, grated or 1 lb Ricotta -thin sliced. 1 Egg 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mid Eastern Lamb Stew Categories: Lamb, Mideast, Soups/stews Yield: 6 servings 3 lb Boneless lamb shoulder 2 c Sliced mushrooms 2 tb Olive oil 1/2 c Dry sherry or chicken stock 2 Chopped onions 1 tb Sugar 3 Cloves chopped garlic 1 ts Each allspice, cinnamon and 1 28 oz can whole or ground -turmeric -tomatoes 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Middle Eastren Stew Categories: Mideast, Soups/stews Yield: 6 servings 3 c Water 1 1/4 c Dried lentils 2 c 1" potato cubes 1/2 c Onion 1/2 c Celery 2 Cloves garlic 1 tb Parsley 1 tb Instant beef bouillon 1 ts Salt 1 ts Cumin 2 c Zucchini slices 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mild Fish Pickle Categories: Relishes, Italian Yield: 1 servings 3 oz Tuna, salmon or anchovy 1 tb Olive oil 2 ts White wine 1/2 ts Honey 1 tb Vinegar 1 pn Basil 1/2 ts Mustard seed 1/4 ts Thyme 1/2 ts Oregano 1 Mint leaf, finely chopped 1/2 ts Celery seed (or lovage) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Milopita (Greek Apple Pastry) Categories: Desserts, Greek Yield: 8 servings Karen Mintzias 1 lb Commercial filo sheets ----------------------------------FILLING---------------------------------- 8 Apples* 1 tb Cornstarch 1/2 c Sugar 1/4 c Currants or raisins 1/2 ts Cinnamon 1/2 c Walnuts 1/2 ts Allspice 1/2 c Butter; melted ----------------------------------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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Milzsuppe (Spleen Soup) Categories: Soups/stews, German Yield: 4 servings 250 g Spleen (8 3/4 oz) 2 tb Flour 1 Onion, chopped 1 1/2 l Water or meat broth (approx. A small bunch parsley, -1 1/2 qts) -chopped Salt to taste 50 g Butter (3 1/2 Tbsp) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mince Meat Categories: Penndutch, Beef Yield: 1 servings 4 lb Sugar 1 tb Allspice 4 Calf Tongue, Boiled 2 Nutmeg, Grated 2 1/2 lb Suet 1/2 lb Almond, Finely Chopped 2 lb Raisins 1 tb Salt 2 lb Currants 4 Oranges, Rind & Juice Of 1/2 lb Citron, Finely Chopped 4 Lemons, Rind & Juice Of 1/2 lb Chopped Candied Orange Rind 1/2 lb Chopped Candied Lemon Rind 6 lb Apple, Chopped 1 qt Brandy 1 tb Cloves 2 qt Whiskey 1 tb Cinnamon 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minestrone Categories: Italian, Soups/stews, Beans, Rice/grains Yield: 8 servings 1/4 c Olive oil 1 pk Frozen chopped spinach, 1 Clove Garlic, minced -thawed (10 oz) 1 md Onion, thinly sliced then 1/2 ts Dried basil -cut in half 1 tb Minced fresh parsley 2 Stalks Celery, sliced 1/4 ts Dried sage 2 c Shredded cabbage Salt and pepper to taste 2 c Sliced carrots 1/2 c Uncooked rice (optional) 1 cn Cannellini beans, rinsed and 1/4 c Ditalini OR other small -drained (10 oz.) -hollow pasta (optional) 1 cn Italian plum tomatoes, 8 c Beef stock -crushed by hand, including 1/4 c Grated parmesan cheese Liquid (28 oz) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minestrone Semplice - Plain Minestrone Categories: Soups/stews, Italian Yield: 6 servings 1/2 lb Ditalini 2 oz Grated Parmesan Cheese 1 Onion 3 tb Butter 2 ts Olive oil 3 Stalks celery, diced 2 c Cut string beanS 2 lg Potatoes 1 tb Chopped parsley 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minestrone Soup Categories: Soups/stews, Italian Yield: 2 servings 1 1/4 c Been soup mix (recipe 1 ts Salt -follows) 1/2 ts Pepper 2 (13 3/4 oz) cans beef broth 2 Cloves garlic, minced 4 1/2 c Water 2 Bay leaves 1 1/2 c Chopped tomato 3 tb + 1 tsp grated fresh 1 c Chopped celery -Parmesan cheese 1/2 c Chopped onion BEAN SOUP MIX: 1/2 c Thinly sliced zucchini 2 c (1 lb) dried green split 1/2 c Thinly sliced carrot -peas 1/2 c Coarsely chopped green bell 2 2/3 c (1 lb) dried black-eyed peas -pepper 1 1/2 c (3/4 lb) dried yellow split 1/2 c Sliced fresh mushrooms -peas 2 ts Dried whole basil 2 1/2 c (3/4 lb) dried lentils 1 1/2 ts Dried whole oregano 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mini-Cheesecakes Categories: Cheese/eggs, Russian, Cheesecakes Yield: 12 servings 12 Vanilla wafers 1 ts Vanilla 2 pk Cream cheese,softened(8oz) 2 Eggs 1/2 c Sugar 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! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mititei (Mih-Tih-Tay) Categories: Appetizers, Ethnic Yield: 4 servings 1 lb Ground beef 1/4 ts Ground rosemary 1/4 c Unseasoned beef stock 1/2 ts Chopped fresh parsley 1 ts Finely chopped garlic 1/4 ts Freshly ground black pepper 1 ts Salt 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Parmigiana Categories: Ground beef, Italian, Sauces, Beef Yield: 6 servings 4 lb Ground beef Sauce: 4 Eggs 3 sm Cans Tomato sauce Seasoning Salt to taste Spaghetti seasoning to taste Onion Salt to taste Onion salt to taste Black pepper to taste 1 ds Worcestershire sauce 1 1/2 c Seasoned Bread Crumbs (I use 1 Lrg Onion, sliced -Italian) 8 oz Mushrooms, drained 1/3 c Grated Parmesan cheese 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moggy Categories: Cakes, Ethnic Yield: 1 servings 1 1/2 lb Plain flour 8 oz Golden syrup 3 ts Baking powder 8 oz Sugar 6 oz Lard Salt 6 oz Margarine 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mohren Categories: Vegetables, German Yield: 4 servings 1 1/2 lb Young carrots 1 c Water 8 oz Sliced apples 2 oz Butter 1 oz White vinegar Salt & pepper 1 oz Honey 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Molded Christmas Cookies Categories: Cookies, German Yield: 12 servings 4 lg Eggs 1 ts Anise Extract 2 c Sugar 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Monastery Cookies Categories: Greek, Cookies Yield: 1 servings Karen Mintzias 2 1/4 c Flour 1/2 lb Butter 1/2 c Confectioners' sugar 1/2 c Sugar or honey 1 c Chopped nuts or sesame seeds 1 Egg; separated 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: More Falafel Categories: Vegetarian, Appetizers, Mideast Yield: 10 servings 2 c Chickpeas, cooked 1 ts Cumin 1/2 c Parsley 1/2 ts Chili powder 1/4 c Tahini Celery salt to taste 2 Garlic cloves, minced Salt & pepper to taste 1/4 c Dried milk 1 ts Worcestershire sauce 1 Beaten egg Oil as needed 1/2 ts Dry mustard 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Morocan Date Cake Categories: Cakes, Moroccan Yield: 10 servings 1/2 c Butter 1/2 ts Ground cloves 1/4 c Sugar (or up to double amt.) 1/2 c Milk 4 Eggs 1/2 ts Pure vanilla extract 1 ts Baking powder 1 c Pitted, chopped dates 1 c Unbleached white flour 1/2 c Chopped walnuts 1 ts Cinnamon Fresh whipped cream 1 ts Nutmeg 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Brisket with Olives Categories: Jewish, Beef, Lamb, Moroccan Yield: 10 servings 6 lb Brisket of beef 4 tb Celery, chopped, with leaves -Lamb can be substituted 1 sm Carrot, peeled, sliced in 2 cl Garlic, peeled and halved -paper thin rounds 1/4 c Olive oil 1 lb Green olives 1/4 ts Tumeric 2 lg Tomatoes, peeled and diced -OR -OR Saffron, a few strands 16 oz Stewed tomatoes, canned 1 ts Ginger, fresh grated 1 Lemon, for juice 2 lg Spanish onions, diced 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Beef Stew Categories: Beef, Moroccan, Soups/stews Yield: 8 servings 2 lb Chuck roast (bite-size) 1/2 c Chopped onion 1/4 ts Cumin 2 c Juice/water 3 tb Flour 2 Cloves minced garlic 1/4 ts Ginger 1/2 ts Paprika 2 ts Salt 1 c Sliced carrots 1/8 ts Cayenne pepper 1/4 ts Coriander 2 tb Vegetable oil 3 sm Tomatoes, wedged 1 c Chopped celery 1/4 ts Turmeric parsley flakes 20 oz Pineapple chunks 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Charosets Categories: Moroccan, Candies Yield: 50 servings 2 c Dates,pitted 1/2 c Walnuts 1/2 c Raisins,golden 2 tb Red wine,sweet,Passover 1/2 c Raisins,dark 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Chicken with Preserved Lemons Categories: Moroccan, Poultry, Preserve Yield: 4 servings 2 tb Olive oil 1/2 ts Ground turmeric 3 lb Chicken thighs,skinned/rinse 1/2 ts Pepper 1 Large chopped onion 1/2 c Calamata olives (opt) 2 ts Paprika 10 Moroccan lemon quarters 1 ts Ground ginger 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Chicken Stew Categories: Moroccan, Poultry, Soups/stews Yield: 8 servings 1 tb Vegetable oil -cut into 1/2-inch dice 1 Fresh jalapeno pepper, 3 1/2 c Chicken broth -seeded, minced 1 md Zucchini, scrubbed, cut into 1/4 ts Ground coriander -1/2-inch dice 1/4 ts Ground cumin 14 oz Whole tomatoes, coarsely 1/4 ts Ground cinnamon -chopped, liquid reserved 2 Whole chicken breasts, 1/3 c Raisins -skinned, boned, cut into 1/2 c Canned chick-peas, rinsed -1-1/2-inch chunks 1/4 ts Salt 2 sm Carrots, sliced diagonally 4 tb (1/2 stick) unsalted butter -1/4-inch thick 2 c Couscous 1 sm Onion, diced (1/2-inch) 1/4 c Slivered almonds, toasted 1/2 Acorn squash, seeded, pared, 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Lemon Chicken with Olives Categories: Poultry, Moroccan, Hot Yield: 4 servings 1 Medium onion. peeled and 1/2 ts Ground cumin -quartered 1/2 ts Paprika 2 Medium garlic cloves, peeled 1/4 ts Salt -and minced 3 tb Lemon juice 2 1/2 lb Chicken, skinned Grated peel of 2 lemons 2 tb Flour 1/2 c Green olives, pitted and 1 tb Olive oil -coarsley chopped 2 1/2 c Water, divided 2 tb Minced cilantro 1/8 ts Saffron 3/4 c Couscous 1/2 ts Ground ginger 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Preserved Lemon Quarters Categories: Moroccan, Pickles, Preserve Yield: 4 servings 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Tomato and Pepper Salad Categories: Salads, Moroccan Yield: 2 servings 1 md Green bell pepper 2 ts Olive oil 1 md Tomato, blanched, peeled, 1 1/2 ts Minced fresh parsley -seeded, and diced 1/2 ts Seeded and minced green 1/2 md Cucumber, pared, seeded, and -chili pepper -diced 1/4 ts Paprika 1 tb Plus 1 1/2 teaspoons lemon 1/8 ts Each ground cumin and minced -juice -fresh garlic 1 tb Water 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Morrocan Pastilla Categories: Moroccan, Poultry Yield: 6 servings 1 Whole chicken deboned and 2 c Blanched almonds browned on -cut into pieces -the stove Salt, pepper 1 lb Philo pastry dough 1 Dozen sprigs of parsley 1 c Sugar Ginger Cinammon 6 Eggs 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Morroccan Spiced Olives Categories: Moroccan, Hot, Appetizers Yield: 6 servings 1 c Olives purchased from deli -(green -or Middle Eastern grocery 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moussaka (Eggplant and Meat with Custard) Categories: Greek, Ground beef, Pork/ham, Cheese/eggs, Beef Yield: 6 servings 4 Eggplants, large 2 Eggs 1 Salt 1 c Cheese, grated * 1 Flour for coating 2 Toast, dry slices, grated 1/2 c Oil, vegetable CREAM SAUCE MEAT SAUCE 1/4 c Butter 2 tb Butter 2 tb Flour 1 Onion, finely chopped 1/4 c Milk, cold 1 1/2 lb Beef, ground chuck 2 3/4 c Milk, warm 1/2 lb Pork, lean ground 1 c Cream, half and half 1 tb Salt 3 Eggs, whole 1/2 ts Pepper 3 Eggs, yolks only 1/4 ts Nutmeg 1 ts Salt 2 tb Parsley, chopped 1/2 ts Nutmeg, grated 3 tb Tomato sauce 1/3 c Cheese, grated * 1 c Wine, dry red TOPPING 1/2 c Water, boiling 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moussaka 2 Categories: Greek Yield: 8 servings Karen Mintzias 1/4 c Bread crumbs 2 md Eggplants 4 sm Zucchini; sliced Salt 4 md Potatoes; thinly sliced Olive oil Grated cheese 1 1/2 lb Ground beef 1/2 c Water 2 Onions; chopped 3/4 c Flour 3/4 c Butter 1 qt Hot milk 1 ts Tomato paste 6 Eggs 1 ds Cinnamon 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moustokouloura (Wine Must Cookies) Categories: Cookies, Greek Yield: 24 servings 3 1/2 c All-purpose flour 1/2 c Petimezi -plus extra for kneading -(Greek wine must syrup) 2 ts Baking soda -OR- Italian vino cotto 1 tb Freshly ground cinnamon -OR- Honey 1 tb Freshly ground cloves 1/2 Orange; (grated zest) 1/4 c Mild olive oil 1 c Orange juice 2 tb Honey 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moustokouloura Categories: Cookies, Greek Yield: 24 servings Karen Mintzias 2 tb Honey 3 1/2 c All-purpose flour 1/2 c Petimezi -plus extra for kneading -(Greek wine must syrup) 2 ts Baking soda -OR- Italian vino cotto 1 tb Freshly ground cinnamon -OR- Honey 1 tb Freshly ground cloves 1/2 Orange; (grated zest) 1/4 c Mild olive oil 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mozzarella Parmigiana Categories: Cheese/eggs, Italian Yield: 6 servings 1/2 c Flour -into 8 slices, lengthwise 3 Eggs beaten 4 oz Mozzarella cheese shredded 1 c Italian style bread crumbs 3 tb Grated locatelli cheese 1 c Oil 2 c Spaghetti sauce 16 oz Pkg. mozzarella cheese, cut 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Muggine in Bianco Categories: Fish/sea, Jewish Yield: 6 servings 4 lb Striped bass 1/4 ts Whole peppercorns 1 sm Onion, sliced Salt 1 Carrot, sliced White pepper 1 Stalk celery, coarsely 1 c Home made mayonnaise made -chopped -with olive oil 1 Lemon sliced 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Mozzarella Bruschetta Categories: Appetizers, Italian Yield: 18 servings 1 cn Cream of Mushroom Soup 1/4 c Green onions; chopped 1 Loaf Italian or French bread 1/4 c Red peppers; chopped 1/4 c Olive oil 1/4 ts Italian seasoning 1 Clove garlic; minced OR 2 c Mozzarella cheese; shredded 1/4 ts Garlic powder 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mussels a la Portuguese Categories: Fish/sea, Portuguese Yield: 3 servings 1 1/2 kg Mussels 2 Fresh thyme sprigs or 4 Shallots chopped finely -pinch of dried thyme 1 Garlic clove chopped 2 Bay leaves 2 tb Olive oil 1/2 ts Ground black pepper 3 ts Butter 125 ml Fresh cream 2/3 c Dry white wine Extra chopped parsley 1/3 c Water Lemon quarters 3 ts Finely chopped parsley 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mussels Alla Marinara Categories: Fish/sea, Soups/stews, Italian Yield: 6 servings 1 (28 oz.) can tomatoes, 4 Cloves garlic, sliced -undrained 2/3 c Dry white wine 2 ts Olive oil Salt to taste 2 Carrots, peeled and sliced 1/4 ts Freshly ground black pepper -diagonally into 1/2 inch 2 lb Mussels, scrubbed, beards -slices -removed 1 Onion, cut in eighths 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mussels Oregano Categories: Italian, Fish/sea Yield: 6 servings 36 Mussels, scrubbed and 2 tb Chopped fresh parsley, plus -debearded -2 T for garnish 1/2 c Butter, melted 1 sm Onion, minced 4 Cloves Garlic, small and 1/4 c Dry white wine -minced 1/2 ts Salt 1/2 c Seasoned Breadcrumbs 1/4 ts Pepper 2 ts Dried oregano, crumbled 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nancy's Fabulous Muffaletta Sandwiches Categories: Italian Yield: 6 servings 3 lg Garlic cloves, crushed 1 c Olive oil 1 c Chopped green olives stuffed 3 tb Chopped fresh parsley -with pimientos 2 tb White wine vinegar 1 c Pitted and chopped 1/3 lb Salami -"black-ripe" olives or 1/2 lb Provolone Cheese -Calamatas 1/2 lb Mild Cheese 1/2 c Roasted sweet red peppers, 1/3 lb Mortadella Cheese -chopped 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). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Napoleon's Hat Cookie Mix (From Scandinavia) Categories: Cookies, Swedish Yield: 36 servings 2 c All-purpose flour 1 ts Vanilla 1/4 ts Salt 2 Egg whites 3/4 c Butter or margarine 1/4 ts Cream of tartar 1/2 c Sugar 1/3 c Powdered sugar; sifted 2 Egg yolks 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Neapolitan Mushroom Soup Categories: Italian, Soups/stews, Vegetables Yield: 8 servings 1 oz Dried porcini mushrooms 1 tb Minced fresh marjoram or 1 3 tb Unsalted butter -teaspoon dried 3 tb Extra-virgin olive oil 1 tb Minced fresh thyme or 1 1 sm Onion, minced -teaspoon dried 3 Cloves garlic, minced 5 c Meat broth 1 1/2 lb Fresh mushrooms, wiped 8 sl Italian bread, 1/2 inch -clean, stems trimmed, -thick And sliced 3 Egg yolks 4 Fresh plum tomatoes, peeled, 1/3 c Freshly grated Parmesan -seeded and chopped -cheese OR 4 canned Italian plum 2 tb Grated pecorino romano -tomatoes, drained and -cheese Chopped 3 tb Chopped fresh parsley, plus 1 ts Salt -about 1/4 cup chopped Freshly ground black pepper 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Neapolitan Cauliflower Soup Categories: Soups/stews, Italian Yield: 6 servings 1 Head cauliflower - large 1/4 c Olive oil -(about 2 lbs.), cored and 4 c Vegetable Broth - hot (see Separated into florets -recipe) OR canned 2 tb White wine vinegar - OR Low-sodium chicken broth -cider vinegar 2 ts Salt 4 Clove garlic - minced 1/3 c Parsley - flat-leaf, freshly 1/2 ts Crushed hot red pepper -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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nero Wolfe's Bacalhau (Portuguese Salt Cod) Categories: Fish/sea, Portuguese Yield: 4 servings 1 1/2 lb To 2 lb soaked dried cod * 10 Black olives 2 lg Onions, sliced 4 Hard-cooked eggs 6 tb Butter 1/2 c Chopped fresh parsley 1 cl Garlic, minced Wine vinegar 3 lg Potatoes Olive oil 2 tb Bread crumbs Fresh ground black pepper 10 Pitted green olives * 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nero Wolfe's Finnan Haddie (Smoked Haddock) Categories: Fish/sea, Ethnic Yield: 4 servings 2 lb Finnan haddie (Smoked Black pepper to taste - Haddock) 1/8 ts Nutmeg 1 c Milk 1 tb Chopped pimiento 1 c Water 4 Hard cooked eggs 1/4 c Butter Bread crumbs 3 tb Flour 12 Bread triangles fried in 2 c Heavy cream - 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Year's Paella Categories: Fish/sea, Spanish, Chorizo, Sausages Yield: 8 servings 8 c Fish or Chicken Stock 4 c Rice 1 tb Saffron Threads 4 Tomatoes, peeled, in chunks 3 tb Olive Oil 1 Salt 6 Garlic Cloves, chopped 1 c Green Peas, shelled 2 Onions, medium, chopped 1/2 c Black Olives, sliced 1 Red Bell Pepper, chopped 1 Parsley, chopped 1 Green Bell Pepper, chopped 1 1/2 lb Rockfish, cut into chunks 8 Chicken Pieces, boned 2 lb Mussels, rinsed, debearded 8 Chorizo Sausages in chunks 2 lb Shrimps, large, peeled 8 oz Squid, cut into rings 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nigerian Peanut Soup Categories: Soups/stews, African Yield: 2 servings 2 Packets instant chicken -finely chopped -broth and seasoning mix 1/4 c Each diced green bell pepper 2 c Water -and onion 1 1/2 sm Dried green chili peppers, 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nikki's Eggplant Parmesan Categories: Vegetables, Italian, Vegetarian Yield: 6 servings 1 lg Eggplant -sliced Oil 2 c Italian Tomato Sauce 1/2 lb Mozzarella cheese, thinly 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Norwegian Lefser Categories: Breads, Ethnic Yield: 3 servings 1 1/2 c :Boiling water 1 c Rye flour 2 tb Butter 1 c All-purpose flour 1/2 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Norwegian Fiskepudding Categories: Fish/sea, Ethnic Yield: 6 servings 2 tb Fine bread crumbs 1 tb Softened unsalted butter 1 c Milk 1 ts Salt 2 tb Cornstarch 1/4 ts Freshly grated nutmeg 1 c Whipping cream Pinch freshly ground white 1 lb Skinned & boned haddock -pepper 2 Eggs 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nuernberger Rostbratwuerste Categories: Pork/ham, German, Veal Yield: 6 servings 500 g Pork (not too fat) 1/2 ts Marjoram 150 g Veal Salt to taste 1/4 ts Finely chopped caraway seed Natural sausage casing, (not ground) Ca. 1/2" diameter 1/4 ts Nutmeg 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nut Biscuits Categories: Cookies, Italian Yield: 6 servings 1 c Sugar 1 ts Ground Cloves 3 lg Eggs 3/4 c Almonds, Chopped Or Sliced 1/3 c Oil 3/4 c Filbert Nuts (Hazelnuts), 1/4 c Water -Chopped Or Sliced 3 c Unbleached All-Purpose Flour Rind Of 1 Orange, Grated 2 ts Baking Powder 1 tb Sugar 2 ts Cinnamon 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nut Crecents Categories: Cookies, German Yield: 10 servings 1 pk Yeast, Active Dry 1 c Sour Cream 4 c Flour, Unbleached, Unsifted 3 lg Egg Yolks 1 c Butter, Softened ----------------------------------FILLING---------------------------------- 3 lg Egg Whites 1 c Sugar Or To Taste 1 c Nuts, Ground 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nut-Stuffed Semolina Pastries, Cyprus Style Categories: Greek, Desserts Yield: 30 servings Karen Mintzias 3 tb Warm water (more if needed) 1/4 lb Sweet butter 1 c Chopped unsalted pistachios 1 1/4 c Fine semolina 4 1/2 tb Granulated sugar Orange flower water 1 tb Ground cinnamon 1/4 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Octopus Pilaf (Oktapodi Pilaffi) Categories: Fish/sea, Greek, Pilaf Yield: 6 servings 2 lb Octopus, skinned 1 c Wine, dry white 2 md Onions, finely chopped Butter 1 c Garlic, finely chopped 2 tb Tomato paste 1 Bay leaf 16 oz Tomato, whole, can 1 pn Oregano, dry 2 c Rice 1/2 ts Fines herbes 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oen Cymreig Melog Categories: Lamb, Ethnic Yield: 6 servings 4 lb Leg of lamb 1 c Light honey 2 tb Rosemary 1 1/2 c Apple cider 2 ts Ground ginger 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ofennudle (Rohrnudle) Categories: German Yield: 4 servings 500 g Flour (4 1/2 cups less 1 500 g Apples, damson plums, or -Tbsp) -pitted cherries (a generous 1 ds Salt Lb) 40 g [fresh] yeast (1.4 oz) Sugar to taste (nowadays 80 g Sugar (1/3 cup plus 1 tsp) -also vanilla sugar) 1 To 2 eggs A little cinnamon (with 70 g Butter (1/3 cup less 1 tsp) -apples or damson plums) 1/8 l Milk (1/2 cup plus 1/2 Tbsp) 400 g Butter or clarified butter Filling: -(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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oi Naani (Uzbek Home Style Bread) Categories: Breads, Ethnic Yield: 6 servings 3 1/2 c Flour (add up to 1/2 cup 1 pk Yeast -more if needed) 1 1/2 c Milk 1 ts Salt 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) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oktapodi Maratho Krasato (Octopus and Fennel in Wine) Categories: Greek, Fish/sea, Appetizers Yield: 4 servings Karen Mintzias 1 c Dry red wine 1 md Octopus 1 bn Fennel; chopped 1 md Onion; chopped; *OR* 4 Tomatoes (fresh or canned) 5 (scallions; chopped) - peeled, seeded & chopped 1/3 c Olive oil 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oktapothi Toursi - Pickled Octopus Categories: Fish/sea, Appetizers, Greek Yield: 8 servings Karen Mintzias 1/2 c Olive oil 1 Octopus (about 1 kg) 1/2 c Vinegar 1 Garlic clove; crushed 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Veal Stew with Cream Sauce Categories: Veal, French, Sauces, Soups/stews Yield: 6 servings 3 lb To 3 1/2 lbs boneless veal 1 Onion -shoulder cubed 2 Egg yolks 1 ts Salt 2 Celery tops 5 tb Butter 1 c Heavy cream 18 Peeled white onions 1 Leek Water Salt 1 lb Fresh mushrooms, quartered 1 ts Thyme 6 2/3 c Chicken stock White pepper 2 Carrots peeled and cut into 1 Bay leaf -strips 2 tb Finely chopped parsley 1 ts Lemon juice 4 Parsley sprigs 3 tb Flour 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Olive Garden Shrimp Cristoforo Categories: Italian, Pasta Yield: 4 servings --------------------------------BASIL BUTTER-------------------------------- 2 oz Fresh basil leaves (about 1/4 ts Salt - 2 bunches 1/8 ts Black pepper 10 oz Butter, softened 3 tb Grated parmesan cheese plus - (2-1/2 cubes) - additonal for garnish 1 ts Minced garlic 1 tb Grated romano cheese --------------------------------REST OF DISH-------------------------------- 1 lb Fresh Linguine or angel 1 lb Medium shrimp, shelled - hair pasta 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Omelet Cu Brinza Si Ciapa Verde (Omelet W/cheese & Onions) Categories: Russian, Cheese/eggs Yield: 2 servings 6 oz Feta; Preferably Bulgarian 1/3 c Milk 1/2 c Scallions (Green Onions); Salt And Freshly Ground -Finely Chopped -Black Pepper 1 1/2 ts Sweet Hungarian Paprika; 2 tb Unsalted (Sweet) Butter -Plus More For Garnish 2 tb Fresh Dill; For Garnish 6 lg Eggs 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: One Dish Spaghetti (For 2) Categories: Ground beef, Pasta, Italian, Beef Yield: 6 servings 1/4 lb Ground beef 1/4 c Water 1 tb Chopped onion 2 1/2 oz Spaghetti, broken (about 1/2 1 cn (8 oz.) Italian seasoned -cup) -tomato sauce 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: One-Skillet Spaghetti Categories: Italian, Ground beef, Pasta, Beef Yield: 7 servings 1 lb Ground beef 2 ts Salt 2 Medium onions,chopped 1 ts Sugar 1 cn Tomatoes(28 oz) 1 ts Chili powder 3/4 c Chopped green pepper 1 pk Thin spaghetti(7 oz) 1/2 c Water 1 c Shredded Cheddar cheese 1 cn Mushroom stems/pieces(4 oz) 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Pie Categories: Vegetables, German Yield: 8 servings 1 pk Yeast, Active Dry 2 md Onions, Sliced 1 ts Sugar 1/4 ts Cumin 1 1/2 ts Salt 1/2 ts Salt 3 c Unbleached Flour Pepper, As Desired 1 tb Shortening 1 Egg Yolk 1 c Water, 120 to 130°F 1 c Sour Cream 6 Bacon, Slices, Cut Up 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Tart (Zwiebelkuchen) Categories: Pies, Desserts, German Yield: 8 servings 1/2 c Plus 1 tb butter 4 md Onions 1 3/4 c All purpose flour 4 Bacon slices, diced 1 Egg 1/2 c Whipping cream (be generous) 4 tb Half and half (milk & cream) 2 Eggs Salt 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onions in Sauce for a Feijoada Categories: Vegetables, Portuguese, Sauces Yield: 6 servings 1 lg Onion, sliced thin 3 tb Olive oil 1/4 ts Salt 2 tb Vinegar 3 tb Tabasco sauce 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orzo Baked with Greek Cheeses Categories: Pasta, Cheese/eggs, Greek Yield: 8 servings 14 1/2 oz Can chicken broth 1/2 lb Feta cheese, crumbled Salt 1 tb Chopped fresh dill 1 lb Orzo or risi pasta Pepper 1/2 c Whipping cream 1/3 c Grated Kasseri or Romano 1/4 c Olive oil -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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Osso Bucco Alla Milanese Categories: Veal, Italian Yield: 6 servings 2 Whole veal shanks 1/2 ts Sage, crumbled Flour 1/2 ts Rosemary 4 tb Butter 1 lg Ripe tomato; peeled, seeded 1 ts Salt - and chopped 1/2 ts Pepper 2 c White wine 1/2 c Celery; finely chopped 1 Lemon; rind grated 1/2 c Carrots; finely chopped 2 tb Parsley; chopped 1 md Onion; finely chopped 1 Anchovy (optional); mashed 1 Garlic clove; minced 6 Servings of cooked rice 1/2 c Mushrooms; minced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style) Categories: Veal, Italian Yield: 4 servings 1 c Finely Chopped Onion 1 1/2 c Beef Broth Or More Wine 2/3 c Finely Chopped Carrot 1 lb Can Italian Tomatoes 2/3 c Finely Chopped Celery Cut Up, With Juice 1/4 c Butter Or Margarine 1/2 ts Dried Basil, Crushed 1 ts Minced Garlic 1/4 ts Dried Thyme, Crushed Lemon Peel, Cut In Strips 2 Bay Leaves 2 Veal Shanks * 2 Parsley Sprigs 3/4 c Flour Salt 1/2 c Oil Freshly Ground Black Pepper 1 c Dry White Wine * 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paella (New York Times Cook Book) Categories: Fish/sea, Spanish, Chorizo, Sausages Yield: 8 servings 1 One and a half pound -sausage), sliced -lobster, cooked 1 oz Salt pork, finely chopped 1 lb Shrimp 1 Onion, peeled and chopped 1 Dozen or more small clams 1 Green pepper, seeded and 1 qt Mussels -chopped 1 One and a half pound chicken 1/2 ts Ground coriander 1 ts Oregano 1 ts Capers 2 Peppercorns 3 tb Tomato sauce 1 Clove garlic, peeled 2 1/4 c Rice, washed and drained 1 1/2 ts Salt 4 c Boiling water 6 tb Olive oil 1 ts Saffron 1 ts Vinegar 1 cn Peas, drained 2 oz Ham, cut in thin strips 1 cn Pimientos 1 Chorizo (hot Spanish 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paella (Spanish Chicken, Seafood Casserole) Categories: Poultry, Fish/sea, Pork/ham, Spanish, Casseroles Yield: 8 servings 4 lb Chicken-serving size pieces 1 tb Szechuan chili sauce 1/4 c Sake plus 2T 1 lb Shrimp whole, raw 2 tb Soy sauce 1/2 ts Saffron threads crushed 5 3/4 c Chicken stock 1 1/2 lb Mussels in shell 16 Clams little neck in shell 1/4 c Oil, olive plus 2T 1 tb Gingerroot, minced, fresh 1 1/2 tb Garlic minced 1 c Onions, green, chopped 1/4 lb Sausage, Chinese pork 3 c Rice short grain uncooked 1 c Snow peas julienned 1/4 c Cilantro leaves chopped 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paella a la Alicantina Categories: Spanish, Pork/ham Yield: 6 servings 7 tb Good olive oil -chopped 3 md Green peppers, chopped 1 lb Rice 3 Cloves garlic, peeled and Saffron -minced Sweet (Spanish) paprika 3 Tomatoes, peeled and chopped 1 Qt. water 8 Young, tender artichokes, 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). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paella-Stuffed Snapper Categories: Fish/sea, Spanish, Chorizo, Sausages Yield: 10 servings 1 Fish * 2 Cloves Garlic;Finely Chopped 1 Lime Juice 2 Serrano Chiles; ** 1/4 c Margarine Or Butter; Melted 2 tb Margarine Or Butter 2 tb Lime Juice 2 c Rice; Cooked 1 Lime Wedges 1/2 c Almonds; Slivered, Toasted *PAELLA STUFFING* 1/4 c Fresh Cilantro; Snipped 1/2 lb Chorizo Sausage 1/4 c Tomato Sauce -Links;Chopped 1/4 ts Saffron; Ground 1 c Onion; Chopped, 1 Large 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pan Di Spagna - Basic Genoise (Sponge Cake) Categories: Italian, Cakes Yield: 2 servings 5 Eggs 1 ts Vanilla 2 Egg yolks 6 1/2 oz Cake flour 6 1/2 oz Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pan Haggis Categories: Pork/ham, Lamb, Ethnic Yield: 6 servings 1 lb Pig's or lamb's liver 3 oz Pinhead oatmeal 3 Onions 1 ts Salt 5 oz Minced suet 1/2 ts Pepper 1/2 Pt. water 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pan Nero Categories: Desserts, Italian Yield: 6 servings 4 Eggs -- separated; whites 4 oz Baking chocolate -- melted -beaten stiff 1/2 c Flour 1/2 c Sugar 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.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Panettone (Italian Fruitcake) Categories: Italian, Desserts Yield: 4 servings 1 c All-purpose flour (PLUS 2 3 tb Granulated sugar, divided -TBL) 2 Eggs 1/8 ts Salt 8 ts Reduced-calorie margarine 1 Pkt fast-rising active dry 1/2 ts Each grated orange peel and -yeast -brandy extract 2 tb Warm water (see yeast 3 oz Mixed dried fruit, coarsely -package for temperature) -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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Panjaria Salata (Beetroot Salad) Categories: Greek, Salads, Vegetables Yield: 6 servings Karen Mintzias Salt 6 md Beetroot with tops Skorthalia (recipe separate) Water -----------------------------DRESSING (OPTIONAL----------------------------- 1/3 c Olive oil 1 tb Finely chopped coriander,opt 2 tb Vinegar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Papoutsakia with Meatballs Categories: Greek Yield: 8 servings Karen Mintzias 8 sm Zucchini; cut in 1/2" pieces 1/2 lb Ground beef 5 Garlic cloves; finely diced 2 ts Fresh oregano; chopped 1 1/2 tb Fresh oregano; chopped 1 Garlic clove; finely minced 12 oz Tomato paste Salt to taste 12 oz Tomato sauce 1/4 c Olive oil 2 qt Water 1 lg Onion; diced medium 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paprika Gravy Categories: Ethnic Yield: 7 servings 1 tb Lard, freshly rendered or 1 c Yellow onion, peeled, -oil -chopped 1 1/2 tb Hungarian paprika, or more 1/2 c Tomatoes, ripe, chopped -to taste 1 ts Chicken base, knorr prefered 1 Garlic clove, peeled, - or chick bouillon -chopped 6 c Beef stock 1 c Anaheim green peppers, Salt to taste -seeded, chopped Pepper to taste -or: 1 c Sour cream 1 c Cubanelle peppers, chopped 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paprika Pork Categories: Ethnic, Pork/ham Yield: 4 servings 1 tb Mild Hungarian paprika -into rings 1 tb Medium-hot Hungarian paprika 6 Cloves garlic, chopped fine 4 Pork chops, about 1/2" thk, 3/4 c Dry white wine -trimmed of all fat 2 tb Slivovica (Plum brandy) 2 tb Butter or margarine 2 tb Sour cream 2 tb Vegetable oil Strips of pickled mild red 2 Medium onions, cut cross- -peppers for garnish -wise thinly and separated 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paprikahuhner (Paprika Chicken) Categories: Poultry, Ethnic Yield: 6 servings 2 Broiler-fryers (2 1/2 to 3 2 ts Salt -lbs. each), quartered 1 c Chicken broth 1/2 c Butter or margarine 1 To 2 tsp paprika 1 1/2 c Chopped onion 2 c Dairy sour cream 1/4 c All-purpose flour 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] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parkin Categories: Cakes, Londontowne Yield: 1 servings 1/2 kg Oatmeal, fine 2 ts Ginger, ground 2 ts Baking powder 1 ts Mixed spice 120 g Lard 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parmesan Mashed Potatoes (Puree Con Parmigiano) Categories: Italian, Vegetables Yield: 4 servings INGREDIENTS: -Parmigiano-Reggiano cheese 6 md Boiling potatoes (about 1 1/2 ts Salt -1/2 lb), 1/8 ts Freshly ground pepper Peeled & quartered 1/2 c Warm milk 3 tb Freshly grated 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parosa From Israel (Via Greece) Categories: Casseroles, Ethnic Yield: 4 servings 1 lb Creamed cottage cheese 1 ds Salt 2 Eggs (separated) 1/4 c Plain yogurt 1/4 c Sugar 2 tb Butter or marg., melted 1/2 ts Cinnamon 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parsnip and Apple Soup (Irish) Categories: Soups/stews, Vegetables, Irish Yield: 6 servings 1 tb Butter 1/2 ts Cardamom 1 lb Parsnips, thinly sliced 1 Large clove garlic, crushed 1 lb Apples, peeled/cored/sliced 1 1/4 l Beef or chicken stock 1 Med. onion, chopped 150 ml Cream 2 ts Curry powder Salt and pepper 1 ts Ground cumin Chopped chives or parsley 1 ts Ground coriander 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pascha Categories: Russian Yield: 12 servings 4 lb Cream cheese Days before making) 1 1/2 lb Fresh butter 6 Eggs 1 lb Vanilla castor sugar (close 1 lb Stoned raisins (???) -vanilla pod with the sugar 1/4 lb Sultanas -in tin for a few 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paska Categories: Spreads, Russian Yield: 6 servings 1 lb Sweet butter and 1/4 pound -smooth mixture. -cream cheese, to make a 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paskha Categories: Russian, Salads Yield: 12 servings 2 lb Cottage cheese,dry-curd 2 ts Lemon rind,grated 1 c Sugar 6 dr Red food coloring (optional) 4 Eggs 1/3 c Raisins,golden 1 ts Vanilla 1/4 c Orange peel,candied,chopped 2 pk Farmer's cheese(7 1/5 oz) 1/4 c Almonds,ground 1 c Raspberry jam,seedless Candied cherries for garnish 3/4 c Butter,unsalted,softened 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Passover Chremzlach (Stuffed Fritters) Categories: Jewish, Breads Yield: 24 servings 3 Matzoh crackers 1/4 c Matzoh meal 2 tb Currants 1/3 c Sugar 2 tb Almonds,chopped 1 Lemon rind,grated 2 tb Apricots,dried,chopped 1 tb Lemon juice 3 Eggs,separated 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Passover Rhubarb Cobbler Categories: Jewish, Desserts Yield: 8 servings 1 3/4 c Sugar 1 c Matzo meal 1/4 c Quick-cooking tapioca 1/2 c Margarine or butter 4 c Rhubarb pieces,1/2" 1/8 ts Ground nutmeg 1 c Unsweetened raspberries Raspberry or lemon sorbet 2 tb Lemon juice 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Passover Stuffing with Chestnuts and Mushrooms Categories: Jewish, Poultry Yield: 12 servings 2 c Chopped onion 2 ts Rosemary,fresh 2 c Celery,coarsely chopped 2 ts Sage,fresh 6 tb Margarine 1/2 c Parsley,chopped 4 Matzoh crackers 1 ts Salt 2 c Chestnuts,cooked,chopped 1/4 ts Pepper 2 c Mushrooms,thinly sliced 2 Eggs,well beaten 2 ts Thyme fresh 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Alla Carbonara Categories: Italian, Pasta Yield: 4 servings 1 Recipe Egg Pasta (or 3/4 Lb 1/2 c Parmesan cheese, grated -dry fettuccine) 3 Eggs 1/4 lb Bacon (about 4 slices) Salt 1 Onion 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] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta and Chick Pea Soup Categories: Soups/stews, Italian, Pasta Yield: 2 servings 2 ts Olive oil -reserve 1/2 c liquid 1/2 c Chopped onion 1/2 c Cooked macaroni (shells, 2 Garlic cloves, minced -elbows, ditalini) 1/2 c Drained canned Italian 1 1/2 ts Shredded fresh basil (1/2 -tomatoes, chopped -tsp dried) 8 oz Drained canned chick-peas, 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta and Peas Categories: Italian, Pasta Yield: 2 servings 2 ts Olive oil or margarine 2 oz Fontina or mozzarella 1/4 c Chopped onion -cheese, shredded 1 Garlic clove, minced 1/2 c Cooked ditalini or other 1/2 c Sliced fresh mushrooms -tube macaroni 1 c Tomato juice 5 ts Chopped fresh parsley 1/2 c Frozen tiny peas 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Con Fagioli Categories: Pasta, Italian Yield: 4 servings 1 cn Italian white beans; drained 1/2 ts Rosemary, fresh; chopped 1/2 lb Italian sausage, sweet 2 tb Basil, fresh; chopped 1 c Onion; finely chopped 1 ts Tomato paste 1 tb Garlic; minced 1/2 ts Red pepper flakes 2/3 c Wine, white Salt; to taste 16 oz Italian tomatoes, peeled* 1 lb Fusilli 1 Bay leaf Parmesan 1 ts Oregano Parsley; chopped 1/2 ts Sage *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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta E Fagioli Categories: Italian, Pasta Yield: 4 servings 1/2 lb Dried kidney beans 5 tb Olive oil 2 oz Pancetta; chopped 6 c Water 1 Bay leaf 1/2 tb Fresh thyme 1 Garlic clove 1 tb Fresh rosemary sprigs 6 Fresh Sage Leaves - finely chopped 2 Celery stalks; chopped Salt 2 md Onions; chopped Pepper, freshly ground 2 md Carrots; chopped 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Fagioli Categories: Soups/stews, Italian, Beans, Pasta Yield: 6 servings 1 lb Great Northern Beans (picked 1 ts Oregano (a little more won't -over) -hurt) 1/3 lb Pinto Beans (also picked 2 1/2 tb Granulated garlic or 1 - 1 -over) -1/2 tbsp. garlic powder 5 qt Water 1 Stalk celery cut into 3 1 sm Can tomato paste -pieces - discard later 1 1/2 tb Salt 1 c Olive oil (Bertoli works 1 ts Basil (a little more won't -very well) -hurt) 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Flora, Athens Style Categories: Greek, Desserts, Pasta Yield: 36 servings Karen Mintzias 2 c Stewed apricots 1/2 lb Sweet butter 4 Dried figs 1/2 c Granulated sugar 1/3 c Raisins 2 Eggs 1 Orange (grated rind only) 6 tb Cognac 1 c Apricot jam 2 c All-purpose flour (or more) 1 tb Lemon juice (optional) 1/4 ts Salt 2 ts Cornstarch 1/2 ts Baking powder 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Puttanesca Categories: Pasta, Italian Yield: 4 servings 1/4 c Olive oil 1 sm Bunch fresh basil leaves 1 lg Garlic cloves, peeled 28 oz Plum tomatos, drain, break 6 Fillets of anchovies, -up with hands -drained 1/2 c Finely chopped parsley 3 Heaping teaspoons capers 12 oz Spaghetti or 1 lb. fresh 1/8 ts Crushed red pepper flakes -pasta 20 Black kalamata olives, Grated parmesan or pecorino -pitted 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Sauce Marinara Categories: Sauces, Italian, Pasta Yield: 6 servings 2 lg Cloves garlic, peeled 2 lb Ripe tomatoes or same amount 20 lg Sprigs Italian parsley, -canned -leaves only Salt and freshly ground 1/2 c Olive oil -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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Mizithra Categories: Greek, Pasta Yield: 6 servings 1/2 c Olive oil 1/2 c Mizithra cheese,fresh grated 4 Garlic cloves; chopped fine Salt and pepper to taste 1 lb Dry pasta; cooked & drained 1/4 c Parsley, chopped for garnish 1/2 c Parmesan, freshly grated 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Marinara Sauce and Ricotta Categories: Pasta, Italian, Sauces Yield: 4 servings 3 sl Bacon; diced 1/4 c Parmesan Cheese * 1 Onion; chopped 1/2 ts Salt 1/2 ts Red Pepper Flakes 1/2 ts Freshly Ground Pepper 1 Jar (14oz) Marinara Sauce 1/4 c Flat-leaf Parsley; chopped 15 oz Part-Skim Ricotta Cheese 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Alfredo-Peso Sauce - Bon Appetit Categories: Italian, Cheese/eggs, Pasta, Sauces Yield: 4 servings 1 c Fresh basil leaves 1 c Grated Parmesan Cheese 1/3 c Pine nuts or walnuts 1 c Whipping cream 2 Garlic cloves 1 lb Capellini or spaghetti, 1/3 c Olive oil - 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Smoked Salmon and Golden Caviar Categories: Italian, Pasta, Fish/sea Yield: 6 servings 1 1/2 lb Thin spaghetti -and cut into 1/2" pieces 3/4 c Butter, (plus up to 4 T more White Pepper to taste -for pasta) 1 cn Golden caviar (4 oz.), about 2 c Whipping cream -1 T per serving, room 1/2 lb Smoked salmon, thinly sliced -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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Quick Tomato and Garlic Sauce Categories: Italian, Pasta, Sauces, Garlic Yield: 4 servings 1 Recipe Egg Pasta (or 3/4 Lb 2 tb Fresh parsley, chopped -fettucine or tagliatelle) 2 tb Fresh basil, chopped 16 Italian plum tomatoes 1/3 c Olive oil 2 Cloves garlic 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] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Pesto and Chicken Categories: Italian, Pasta, Sauces, Poultry Yield: 4 servings 1 Recipe Egg Pasta (or 3/4 Lb -packed -farfalle or linguine) 1/3 c Pine nuts PESTO 3/4 c Olive oil 1/3 c Parmesan cheese, grated 1 1/4 lb Boneless, skinless chicken 4 Clove garlic -breasts (4) 1 ts Salt 1 tb Vegetable oil 1 qt Fresh basil leaves, loosely 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] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pastel De Manzana - Apple Mint Crisp Categories: Desserts, Pies, French Yield: 6 servings 1 tb Butter, softened 1 tb Ground cinnamon 1 c Sugar 4 md Cooking apples, peeled, 1 c Flour -cored and cut into 1/4" 1/2 ts Baking powder -slices 1 Egg 1 c Heavy cream, whipped 1 tb Dried mint leaves 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasteli Me Fistikia (Pistachio & Honey Candy) Categories: Candies, Greek Yield: 50 servings Karen Mintzias 1 c Honey 1 lb Fresh, unsalted pistachios 1 1/2 c Water 1 1/4 c Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasticiotti with Pasta and Ricotta Categories: Pasta, Cheese/eggs, Italian Yield: 1 servings 1 lb Mini Max (Pasta #21) 1 c Sugar 2 lb Ricotta 1 ts Vanilla 4 Eggs 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pastitsio Categories: Casseroles, Greek Yield: 24 servings Karen Mintzias 6 c Saltsa Kima 1 1/2 lb Ziti thick, uncut macaroni 6 c Medium Saltsa Aspri Salt 1 ts Ground cinnamon 2 c Grated cheeses* 1/2 ts Grated nutmeg 6 tb Melted butter 1 c Bread crumbs 7 Eggs *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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pastitso 2 Categories: Greek Yield: 8 servings Karen Mintzias 1/4 ts Nutmeg 500 g Long macaroni Salt & pepper 4 tb Butter 3 Eggs; lightly beaten 3/4 c Grated Kefalotyri cheese * ---------------------------------MEAT SAUCE--------------------------------- 1 lg Onion; chopped 1/2 c Dry red or white wine 1 Garlic clove; crushed 1/2 c Stock 2 tb Butter 2 tb Chopped parsley 750 kg Ground beef 1/2 ts Sugar 1/4 c Tomato paste Salt and pepper --------------------------------CREAM SAUCE-------------------------------- 1/3 c Butter 1/4 ts Nutmeg 1/2 c Flour Salt and pepper 3 c Milk 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pastitso Makaronia Me Feta Categories: Greek, Casseroles, Pasta Yield: 12 servings Karen Mintzias Salt 1 lb Macaroni; cooked & drained White pepper 8 tb Butter or margarine; melted 1 ts Nutmeg, grated 3 Eggs; lightly beaten 12 Sheets commercial filo 1/2 c Grated cheese - cut to fit pan, 1 1/2 c Feta cheese, cubed - 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasulj (Serbian Bean Soup) Categories: Soups/stews, Beans, Polish Yield: 5 servings 1 lb Dried white beans (navy or 1 lg Carrot, scraped and sliced -cannellini) 5 To 6 whole peppercorns 2 Onions, chopped 1 lb Kielbasa, thickly sliced 3 Cloves garlic, minced 1/2 tb Salt 3 Bay leaves 2 tb Olive oil 2 tb Chopped parsley 1 ts Paprika 2 tb Tomato paste 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Patates Yiahni Categories: Greek, Vegetables Yield: 5 servings Karen Mintzias 1 1/2 c Italian plum tomatoes 5 md Potatoes - drained 4 tb Olive or vegetable oil 3 tb Chopped fresh parsley 1 md Onion; chopped Salt & freshly ground pepper 2 Garlic cloves; minced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Brittle Bavarian Ring Categories: Ethnic, Desserts Yield: 8 servings 2 tb Unflavored gelatin 1/2 ts Salt 1 c Milk 2 c Heavy cream 1 c Strong coffee 1 c Coarsely broken peanut 1 c Sugar -brittle 2 Egg whites 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peas Braised in Tomato (Piselli Alla Napoletana) Categories: Italian, Vegetables Yield: 4 servings INGREDIENTS: 1/4 c Coarsely chopped onion 1 1/2 ts Tomato paste 2 1/2 c Frozen green peas (1 1/2 1/3 c Water -10-ounce pkgs) 2 1/2 tb Olive oil 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peixe Oporto (Baked Fish with Port Wine Sauce) Categories: Fish/sea, Portuguese, Sauces Yield: 4 servings 1 1/2 lb Sea bream or other suitable 2 Egg yolks -white fish 1 tb Cream 1 oz Butter Paprika 2/3 c Port wine 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Penne with Peppers and Sausage Categories: Italian, Pasta, Pork/ham, Sausages Yield: 6 servings 1 lb Sausage, Italian, in 2" 2 Bay leaves, imported -lengths 1/2 ts Basil, dried, leaves 2 Onions, purple, in 1 inch 1/2 ts Thyme, dried, leaves -pieces 1/2 ts Oregano, dried, leaves 5 Garlic cloves, crushed 1/2 ts Sage, dried, rubbed 2 Peppers, bell, red, in 1" 1/4 ts Chile, dried, hot, red, -cubes -flakes 2 Peppers, bell, yellow, in 1" 1/4 ts Pepper, black, freshly -cubes -ground 16 oz Tomatoes, Italian, plum 3 tb Parsley, chopped 3/4 c Wine, red, dry, robust 1 lb Penne 1 ts Worcestershire 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepper Balls Categories: Cookies, German Yield: 12 servings 4 c Flour, Unbleached, Unsifted 1 1/4 c Honey 1 ts Baking Powder 2 tb Butter, (No Margarine) 1 ts Cinnamon 2 lg Eggs 1 ts Cloves, Ground 1 c Confectioners' Sugar 1/2 ts Mace 1 ts Vanilla 1 ts Allspice, Ground Water Black Pepper, As Desired 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepper Salad Appetizer (Piperies Orektiko) Categories: Greek, Appetizers, Vegetables, Salads Yield: 12 servings Karen Mintzias 3 tb Vinegar (more if desired) 6 lg Sweet peppers 1/4 c Olive oil 1 md Onion; coarsely chopped Oregano Salt & pepper to taste 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepperoni Sticks - Italian Style Categories: Beef, Pork/ham, Italian Yield: 6 servings 3 1/2 lb Salt 2 oz Allspice 5 oz Sugar 5 oz Ground anise seed 4 oz Cure 10 lb Ice water 2 oz Ground hot red pepper 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Perogies Categories: Cheese/eggs, Ethnic Yield: 1 servings 2 tb Butter Sour cream 1 Onion; sliced -----------------------------------DOUGH----------------------------------- 3 c Flour;all purpose 3/4 c -water, approx. 1 1/2 ts -salt 4 ts Vegetable oil 1 Egg ----------------------------------FILLING---------------------------------- 1 tb Butter 3/4 c Cheddar cheese; shredded 1/3 c Onion; finely chopped 1/2 ts -salt 1 c Potatoes; cold mashed 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Persian Chicken Polo Categories: Poultry, Ethnic Yield: 6 servings 500 g Rice, basmati Salt & black pepper Onion 1 tb Raisins or more 5 tb Butter or oil 150 g Apricots,sharp dried 1 lg Chicken, roasting jointed 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Persian Grated Apples Categories: Desserts, Ethnic Yield: 6 servings 6 Sweet apples 1 c Crushed ice Juice of 1 lemon 6 Paper thin slices peeled 4 tb Fruit sugar -lemon 1 1/2 tb Rose water 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pesto Cocktail Pizza Categories: Italian, Pizza Yield: 12 servings 1/2 c Olive oil 1/2 ts Salt 2 c Tightly packed basil leaves Pepper to taste 1/4 c Tightly packed fresh parsley 2 tb Pine nuts 3/4 c Grated parmesan cheese 12 In. Pizza crusts 2 Cloves Garlic, cut in half 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pesto Genovese Categories: Pasta, Italian Yield: 6 servings 2 To 3 - cups fresh basil 1/4 ts Salt -leaves 1/2 c Olive oil 3 tb Pine nuts 1/2 c Parmesan cheese,grated 2 Cloves garlic 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pesto Categories: Italian, Sauces Yield: 1 servings 1 1/2 c Packed fresh basil leaves 1/4 c Pine nuts 3 Cloves garlic; peeled Salt to taste 1 tb Romano; grated Pepper to taste 2 tb Parmesan; grated More olive oil (for 1/2 c Olive oil - 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pfannkuchen or German Pancakes Categories: German, Breakfast Yield: 2 servings 1 Pancake - 2 servings -mixture. Melt in a heavy Combine and stir until -10-inch -smooth: Skillet: 4 Beaten egg yolks 2 tb Butter 2 tb Cornstarch When the skillet is hot, 1/4 c Lukewarm milk -pour in the pancake batter. 1/4 c Lukewarm water -Cook 3/4 ts Salt It over a medium heat, 1 tb Sugar -partly covered with a lid, Grated rind of one lemon -for about Beat until very stiff: 5 Minutes. Or the batter may 4 To 5 egg whites -be cooked until it begins Fold them into the yolk -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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pfeffernuesse Cookie Mix (Spicy German Cookie) Categories: Cookies, German Yield: 60 servings 4 c All-purpose flour 1/2 ts Nutmeg; ground 1/2 c Sugar 3/4 c Light molasses 1 1/4 ts Baking soda 1/2 c Butter or margarine 1 1/2 ts Cinnamon; ground 2 Eggs; beaten 1/2 ts Cloves; ground 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pfeffernuesse (Pepper Nut Cookies) Categories: Cookies, German Yield: 6 servings 3 c Flour, sifted 1/4 ts Nutmeg ("Yuch!", Grandma 1 ts Baking Powder -always "forgot" to add it) 1/4 ts Salt 1/4 ts Mace 1/2 ts Cinnamon 3 Eggs, beaten light 1/4 ts Allspice 3/4 c Sugar 1/4 ts Ground Cloves (done by hand, Juice and grated rind 1 -if poss, for stronger -Lemon -taste) 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pfitzauf Categories: Muffins, German Yield: 4 servings 250 g Flour (2 cups plus 3 1/2 Salt -Tbsp) 2 tb Melted butter 1/2 l Milk (2 cups plus 2 Tbsp) 1 tb Sugar 4 Eggs 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pflaumenkuchen (Plum Cake) Categories: German Yield: 16 servings 4 c Flour 1 tb Vanilla 3 Sticks butter or marg. 3 lb Purple plums (the little 1 c Sugar Ones) approx. 1 ts Salt Apricot or peach jam 4 Egg yolks (save whites) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pierogi Fillings, Cheese Categories: Pasta, Polish Yield: 8 servings 2 c Cottage or farmers cheese Pinch of salt 2 Eggs (slightly beaten) 6 tb Currants (optional) 2 tb Sugar 1/2 ts Cinnamon (optional) 2 tb Butter 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pierogi Fillings, Potato Categories: Pasta, Polish Yield: 12 servings 2 lb Potatoes (6 medium) Salt and Pepper to taste 1/2 lb Butter 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pierogi Fillings, Sauerkraut Categories: Polish, Pasta Yield: 12 servings ---------------------------------SAUERKRAUT--------------------------------- 2 lb Sauerkraut 1/2 lb Diced salt pork (optional) 1 lg Onion (thinly sliced) 1/2 lb Butter (optional) Sugar to taste Fresh shredded cabbage Salt and pepper to taste -(optional) 1/2 lb Diced bacon (optional) or 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pierogi Fillings, Meat Categories: Pasta, Polish Yield: 12 servings 1 1/2 lb Ground beef or ground beef Salt and Pepper to taste -and pork 1 c Chopped mushrooms (optional) 2 lg Onions (finely chopped) 4 tb Sour cream (optional) 1/2 lb Butter, divided 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pignoli Cookies Categories: Cookies, Italian Yield: 36 servings 1 1/4 lb Almonds; ground fine 2 c Flour, or a little less 1 c Butter -(See NOTE) 1/2 c Sugar 1 c Pine nuts, chopped 1 ts Vanilla Granulated sugar 1/2 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pilafi Me Mythia (Mussel Pilaf) Categories: Greek, Fish/sea, Pilaf Yield: 6 servings Karen Mintzias 1 lg Onion; finely choppped 1 1/2 kg Fresh mussels 1/2 c Dry white wine Water Freshly ground black pepper Salt 2 c Short grain rice 1/4 c Olive oil 1/4 c Chopped parsley 1/4 c Butter 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pilav Kuzulu (Lamb Pilaf) Categories: Ethnic, Lamb, Rice/grains, Pilaf Yield: 6 servings 3 Tomatoes, peeled 2 tb Pine nuts (pignoli) 4 tb Olive oil 3 tb Raisins 2 Med. onions; chopped 1 Green pepper; sliced 2 lb Lamb, cubed 1 1/2 c Long grain rice Salt and black pepper 1/4 c Fresh parsley; chopped 1/4 ts Cinnamon 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Piselli Alla Napoletana Categories: Vegetables, Italian Yield: 4 servings 4 tb Chopped onion 1 1/2 ts Tomato paste 2 1/2 tb Olive oil 1/4 ts Salt 2 lb Fresh peas; shelled 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pita of Greens, Herbs & Eggs Categories: Greek, Vegetarian Yield: 12 servings Karen Mintzias 1/2 ts Ground cinnamon 2 lb Fresh greens * 1/2 ts Nutmeg Salt (see note at end) 2 ts Granulated sugar 1/2 bn Fresh parsley; chopped Salt & freshly ground pepper 1/2 bn Fresh dill; chopped 5 Eggs; lightly beaten 1 Handful fresh chervil; chop. 1 c Crumbled feta cheese 1/4 c Butter or margarine 1/2 c Milk, or more 1 bn Scallions; chopped 1/2 c Butter (optional); melted 1/2 ts Ground allspice 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza Dough Categories: Breads, Italian, Pizza Yield: 4 servings 1 oz Fresh yeast; -=OR=- 3/4 c Warm water (125F) 2 pk - Instant dry yeast granules 1/2 ts Salt 1/2 c Milk; at room temperature 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza Pie Categories: Italian, Pies, Pizza Yield: 6 servings 2/3 c Onion; chopped 1/4 c Parmesan; grated 1/3 c Parmesan; grated 3 1/2 oz Pepperoni; sliced 1 1/2 c Milk 1/3 c Onion; chopped 3 Eggs 1/2 c Green pepper; chopped 3/4 c Bisquick 1 1/2 c Mozzarella; shredded 1 c Prepared pizza sauce 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza Sauce Categories: Italian, Sauces, Pizza Yield: 1 servings 1 cn Tomato paste 1 pt Black pepper 1 Clove garlic (chopped) 1/4 pt Basil 3 c Water 1 pt Instant minced onion 1 pt Oregano 1 pt Brown sugar 3 pt Cooking oil 1 pt Grated Parmesan cheese 1/4 pt Marjoram Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes. Makes enough sauce for 4 12" Pizzas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza Uno's Deep Pan Chicago Style Pizza Categories: Italian, Pork/ham, Pizza Yield: 6 servings 1 c Warm tap water (110-115 deg) -casing and crumbled 1 pk Active dry yeast 28 oz Can whole tomatoes, drained 3 1/2 c Flour -and coarsely crushed 1/2 c Coarse ground cornmeal 2 Garlic cloves, minced 1 ts Salt 3 ts Dried oregano -or- 5 fresh 1/4 c Oil -basil leaves, shredded Filling: 4 tb Freshly grated Parmesan 1 lb Mozzarella, sliced -cheese 1 lb Sausage, removed from the 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) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizzelle Alle Nocciole Categories: Cookies, Italian Yield: 6 servings 4 lg Eggs 1/4 c Cocoa powder 1 c Granulated sugar 1/2 ts Cinnamon 1/4 ts Salt 1 tb Baking powder 1/2 Unsalted butter 3/4 c Ground hazelnuts 2 c All-purpose flour 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plainest Italian Sausage Categories: Pork/ham, Italian, Sausages Yield: 4 servings 8 Foot of sausage casing, 1/2 ts Freshly ground black pepper - packed in salt 2 ts Fennel seeds 1 1/2 lb Boneless pork - lightly crushed 1/2 lb Fresh pork fat 2 tb Dry red wine 1 tb Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plunder Flechten Categories: Breads, German Yield: 1 servings ---------------------------1/3 PLUNDERTEIG RECIPE--------------------------- Egg; beaten Cinnamon sugar 1/2 c Candied fruit; diced, Apricot preserves - floured rolled in 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plunder Hornchen Categories: Breads, German Yield: 1 servings --------------------------PLUNDERTEIG - 1/3 RECIPE-------------------------- Egg; beaten Cinnamon Sugar Candied fruit; diced fine Apricot preserves -------------------------MANDELFULLE (ALMOND PASTE------------------------- 1 c Blanched almonds 1 Egg; beaten 1/2 c Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Po Valley Pumpkin Pie Categories: Italian, Desserts, Pies Yield: 12 servings 1 1/4 c All-purpose flour 1/4 ts Salt 1/4 c Sugar 2/3 c Sugar 1/8 ts Salt 1 ts Grund cinnamom 5 tb Unsalted butter 2 lg Eggs 1 lg Egg 1 c Almonds, ground FOR THE PUMPKIN FILLING 1/2 c Yellow cornmeal 1 Fresh pumpkin, about 2 1/2 c Candied orange peel -pounds, OR 1 can 4 tb Unsalted butter, melted Solid-pack pumpkin (1 pound) 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polish Cheese Paska Categories: Cheese/eggs, Polish Yield: 6 servings 2 lb Pressed dry farmers cheese 12 To 17 cups flour 20 Eggs 1 qt Scalded milk 1 c Lukewarm water 2 tb Salt 2 lg Yeast cakes 2 c Raisins 2 c Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polish Kielbasa Categories: Pork/ham, Beef, Veal, Polish, Sausages Yield: 6 servings 6 Ft 2-1/2" diameter hog 3 ts Finely ground black pepper -casings 2 ts Ground marjoram 3 lb Lean pork butt, cubed 2 ts Ground summer savory 1 lb Lean beef chuck, cubed 1/2 ts Ground allspice 1/2 lb Veal, cubed 3 Cloves garlic, finely minced 1/2 lb Pork fat, cubed 2 tb Sweet paprika 2 1/2 ts Salt, or to taste "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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polish Noodle Casserole Categories: Pasta, Casseroles, Polish Yield: 6 servings 1/2 lb Cooked and drained noodles, 2 tb Salt, 2/3 c Sour cream, 1/2 ts Powdered mustard, and 2/3 c Cottage cheese, 1/4 ts White ground pepper. 2 tb Minced onion, 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pollo Alla Diavola (Chicken Devil's Style) Categories: Poultry, Italian Yield: 4 servings 2 1/2 lb Chicken, halved 2 Lemons 1/2 c Olive oil Freshly ground pepper 3 Dried red chilies, stemmed Salt - and seeded 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pollo Alla Cleopatra (Chicken Breasts with Capers) Categories: Italian, Poultry Yield: 4 servings 4 Chicken breasts, skinned and 1 tb Chopped capers -de-boned 4 oz Stock, chicken or beef 2 tb Flour 4 oz White wine 2 tb Oil 2 oz Brandy 2 tb Butter 6 oz Heavy cream 4 Green onions Salt & pepper 1 tb Chopped tarragon (or 1 tsp 1 tb Chopped parsley -dry) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polpo Con Salsa - Octopus with Tomato Sauce Categories: Fish/sea, Italian, Sauces, Salsa Yield: 6 servings 800 Gm octopus 125 ml Dry sherry 2 Cloves garlic 1 lg Can Italian peeled tomatoes 4 tb Olive oil 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polvo Frito - Fried Octopus Categories: Fish/sea, Portuguese Yield: 6 servings 1 kg Octopus 1/4 c Milk 3 Eggs beaten 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poor Knights of Windsor Categories: Londontowne, Desserts Yield: 4 servings 2 c Raspberries 6 sl Bread; up to 8 3 tb Confectioners' sugar -crusts remove, cut in 1 c Heavy cream -triangles 1/2 c Sherry 3 oz Butter; 6 Tbsp 3 Egg yolks; lightly beaten 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poppy-Seed Candy Categories: Jewish, Candies Yield: 6 servings 1 lb Poppy seeds 2 c Chopped nuts 2 c Honey 1/2 ts Powdered ginger 1/2 c Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Braised with Celery Avgolemono Categories: Greek, Meats, Pork/ham Yield: 4 servings Karen Mintzias 1 Bunch celery 3 lb Lean shoulder or leg of pork 2 tb Flour 4 tb Butter or margarine 2 Egg yolks 1 Onion; finely chopped 1 1/2 Lemons (juice only) Salt & freshly ground pepper Parsley or celery leaves 3 c Hot water (approximately) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Collioure Stew Categories: Pork/ham, Soups/stews, French Yield: 8 servings 4 lb Pork shoulder 2 tb Grated horseradish - trimmed of fat, 2 tb Grainy mustard - cut into 1-in cubes 1/2 c Fresh lemon juice 1/2 tb Salt 4 c All-purpose broth 1/2 ts Ground black pepper -OR low-sodium chicken broth 1/4 c Vegetable oil 2 Bay leaves 1 md Onion 4 Sprigs fresh thyme; -=OR=- - peeled and roughly chopped 1/2 ts -Dried thyme 2 tb Flour 1/2 c Whipping cream 2 c Dry white wine 3 md Parsnips; peeled 1/4 c Tarragon vinegar - 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Hocks (Schweinshaxe) Categories: Pork/ham, German Yield: 2 servings 1 sm Leek Black pepper corns 1 Celery stalk 2 tb Cooking fat =OR= 1 Carrot -vegetable shortening. 1 Onion pn Cumin, if desired 2 Meaty pork hocks Beer or water Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Souvlakia Categories: Greek, Meats, Pork/ham Yield: 1 servings Karen Mintzias Cane skewers Lean pork cubes, 1" x 1/2"ea Salt, pepper, lemon, oregano -------------------------IN ADDITION, FOR METHOD 2------------------------- Lemon juice Fresh tomato wedges Olive oil Onion slices Garlic; crushed Tzatziki recipe Dry white wine 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Portokalia Se Mavrothaphne - Oranges in Red Wine Categories: Desserts, Fruits Yield: 6 servings Karen Mintzias 2 c Mavrodaphne or ruby port 8 Navel oranges 1 Bay leaf 1/2 c Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Portugal: Piri-Piri Sauce Categories: Sauces, Portuguese Yield: 4 servings 1 1/4 c Olive oil 1 Bay leaf 8 Chilli peppers with 1 Small piece lemon rind Tops removed 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Portugal: Fish Stew (Caldeirada De Peixe) Categories: Fish/sea, Soups/stews, Portuguese Yield: 4 servings 1/2 lb Fish; whatever available or 1 pn Nutmeg - shellfish 1/2 ts Ground allspice 2 pn Salt 3 ts Piri-piri sauce 4 tb Olive oil - see recipe 2 Onions; chopped 1 sm Glass dry white wine 8 Tomatoes; peeled & chopped 1 Handful coriander leaves; 1 Green pepper; seeded & - chopped - chopped 4 Slices of bread with the 4 lg Cloves garlic; crushed - 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Portuguese Roast Turkey Categories: Portuguese, Poultry Yield: 10 servings 1 (10-lb) fresh turkey 1 lb French or Italian bread 2 lb Coarse (kosher) salt 1/2 ts Salt 1/4 lb Unsalted butter 1/2 ts Freshly ground black pepper 3 tb Olive oil 3 1/2 c Chicken stock 2 lg Garlic cloves 2 lg Egg yolks - peeled and minced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Portuguese Biscuits Categories: Breads, Portuguese Yield: 36 servings 1/4 c Butter 3 1/2 c Flour 1 1/4 c Sugar 3 ts Baking Powder 3 Eggs 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] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Portuguese Sauce Categories: Portuguese, Sauces Yield: 2 servings 1/2 c Chili suace 2 Cloves garlic 1/2 c Catsup 2 tb Stuffed green olives, 1/2 c Tomato juice -chopped 1/4 c Chopped dill pickles 1/2 ts Tabasco sauce 1/4 c Chopped celery 2 tb Worchestershire sauce 2 ts Capers 1 ts Seasoned instant tenderizer 3 tb Chopped onions 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 <=- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Portuguese Soup Categories: Soups/stews, Portuguese, Linguica, Chorizo Yield: 8 servings 6 c Chicken stock - OR canned 1 cn Tomatoes - diced (14-1/2 oz. -broth -can) 1 lb CHORIZO - smoked, diced (or 1/2 Head cabbage - green, -Linguica) -medium, coarsely chopped 1 lb Potatoes - boiling type, 1 Med. onion - chopped -peeled, diced 1 lg Carrot - diced 1 cn Kidney beans - drained 1/2 Bell pepper - green, diced -(5-1/4 oz. can) 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pot Au Feu Categories: Beef, French Yield: 6 servings 2 lb Boneless rump roast stuck 2 Or 3 chicken breasts -wilh whole cloves 10 oz Beef bouillon 2 Peeled onions, halved 1/2 lb Polish sausage, cut up, 2 Scraped parsnips -browned and drained 1 lb Pork lenderloin, (oplional) 3 Carrots, scraped and cut in 2 Stalks celery, cut in 2-inch 3 Inch pieces -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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato and Rice Soup (Patata E Risi) Categories: Italian, Soups/stews, Rice/grains Yield: 8 servings 3 md Carrots -chicken broth) 2 md Boiling potatoes 2 Bay leaves 1/4 lb Parmesan cheese 1 c Arborio rice (or long-grain 6 tb Olive oil -rice) (7 oz) 2 tb Tomato paste Salt 2 md Celery stalks Freshly-ground black pepper 3 qt Basic Broth (or canned 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Filling (For Meats) Categories: Penndutch, Vegetables Yield: 1 servings 2 c Hot Mashed Potatoes 1 ts Salt 1 tb Parsley, Minced 1/2 ts Poultry Seasoning 1 Egg, Well Beaten 1 qt Bread, Stale, Cubed 2 tb Butter, Melted 1/2 c Celery, Diced 1 Onion, Minced 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Gnocchi Categories: Italian, Vegetables Yield: 8 servings 3 lb Boiling potatoes; -=OR=- 1/8 ts Nutmeg 5 1/2 c -Mashed potatoes 1 ts Salt; or as desired 3/4 c Flour (or more) White pepper; to taste 5 Egg yolks 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Pancake Bread (Lompe) Categories: Breads, Pancakes, Ethnic Yield: 10 servings 2 lb (6 medium sized) old 1 tb Salt -potatoes (the older, the 1/4 lb (1 cup) flour -better) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Pancakes,latkes Categories: Pancakes, Jewish, Vegetables, Breakfast Yield: 100 servings --------------------------KOSHER GOURMET COOKBOOK-------------------------- 4 Very large potatoes 1 tb Flour 1 Egg 2 ts Grated onion 1 tb Salt 1/2 ts Baking powder 1 ds Pepper 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.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Skin Soup Categories: Soups/stews, Vegetables, German Yield: 6 servings 1 Onion, chopped * Wash the potatoes 4 tb Butter -carefully and peel, not too 4 c Stock made from chicken or -thinly. -beef bones or bouillon Put the peeled potatoes in Cubes -cold water and reserve for Light cream if necessary Other uses. Parsley or chives to garnish 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Vegetable Latkes Categories: Vegetables, Microwave, Jewish Yield: 6 servings 3 c Shredded potatoes 1/4 c Flour 1 1/4 c Shredded zucchini 1/4 ts Salt 1 c Shredded carrots 1/4 ts Pepper 1 md Onion, grated 1/4 ts Dried rosemary 3 Eggs, beaten 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potatosalata Me Throumbes Categories: Greek, Salads, Vegetables Yield: 4 servings Karen Mintzias 5 oz Kalamatas or throúmbes 2 lb Waxy potatoes - (Greek olives) Salt 2 tb Capers Freshly ground black pepper 1/2 c Fruity olive oil 1/2 lb Onions; thinly sliced 1 Garlic clove; minced 2 tb Wine vinegar 1/2 c Minced flat leaf Parsley 1/2 ts Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potetboller (Norwegian Potato Balls) Categories: Vegetables, Ethnic Yield: 4 servings 1 c Boiling water 1/2 ts Salt 1 c Dry instant mashed potatoes 1/2 ts Dry mustard 8 Canned anchovy fillets, 1/4 ts Pepper -finely minced 1/8 ts Mace 1 tb Flour 1 Egg yolk 1 tb Chopped parsley 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potted Meat Categories: Penndutch, Beef Yield: 1 servings Meat Mustard Salt & Pepper Butter, Melted Cayenne 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauce Categories: Poultry, French, Sauces Yield: 6 servings 1 Free-range chicken (4 lb) -parsley 8 oz Small spring carrots 1 Bay leaf 8 oz Small onions (pickling size) Salt, black pepper 8 oz Button mushrooms 1/4 pt White burgundy I oz butter 2 lg Egg yolks 1 Long branch tarragon or 1/2 pt Double cream 1 Sprig each thyme, rosemary, 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pound Cake with Mascarpone Sauce Categories: Cakes, Italian, Sauces Yield: 10 servings 5 Large Eggs, separated* 1 Pound Cake (homemade or 5 tb Granulated Sugar - store-bought) 18 oz (1 1/2 pkgs) Mascarpone, at Fresh Strawberries or - room temperature -Blackberries for garnish 2 tb Brandy (Cognac preferred) (* 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Power Falafel Categories: Breads, Greek Yield: 4 servings 1 cn Chick Peas, drained 1 1/2 ts Basil, dried 4 Garlic Cloves, sliced 1 1/2 ts Marjoram, dried 1 Egg 1 1/2 ts Thyme, dried 1/4 c Parsley, snipped 1 1/2 ts Turmeric 3 Green Onions, chopped 1/4 ts Black Pepper 1/4 c Tahini (sesame paste) 1/4 ts Salt 1/4 c Dry Breadcrumbs 1 tb Sunflower or Canola Oil 1 1/2 tb Cumin, ground 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Preserved Grape Vine Leaves Categories: Greek, Preserve Yield: 1 servings 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Princess Poopoalis Portuguese Soup Categories: Soups/stews, Portuguese Yield: 6 servings 2 Ham shanks 1 lg Onion, cut in wedges 3 qt Water 1 cn Stewed tomatoes 2 Stalks celery 8 oz Tomato sauce 1 Garlic clove 3 lg Potatoes, sliced 12 oz Package portuguese 30 oz Kidney beans -sausage, cut into 1/2 inch 1/2 Head cabbage, cut in wedges -pieces 1 ds Pepper and paprika 1 Carrot cubed 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prociutto and Pea Sauce Categories: Italian, Sauces Yield: 4 servings 1 c Heavy cream 1 c Green peas, fresh or frozen 6 Sun-dried tomatoes Salt to taste 1 tb Olive oil White pepper to taste 1 Shallot, chopped 8 oz Penne or radiatore 2 oz Prociutto, minced 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prosciutto with Figs and Melon Categories: Italian Yield: 6 servings 12 Fresh kadota figs 12 Prosciutto Ham slices 1 tb Thyme leaves, fresh, chopped Very thin 1/4 c Honey 1 Ripe melon (any kind) 1/2 c Warm water 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Provencal Potatoes with Tomatoes Categories: Vegetables, French Yield: 2 servings 2 tb Olive oil - cut into thin slices 1 ts Tomato paste Salt 1 lg All-purpose potato; scrubbed Freshly ground black pepper - and cut into slices 2 ts Parmesan cheese - 1/16-in thick 1/2 ts Chopped flat-leaf parsley 1 Plum tomato 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prune or Cheese Envelopes Categories: Ethnic, Cheese/eggs Yield: 6 servings 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Psari Spetsiotiko - Fish, Spetsai Style Categories: Greek, Fish/sea Yield: 4 servings Karen Mintzias - peeled and chopped 2 lb Fish 1/4 c White wine -(snapper, porgy, mullet, - (more if necessary) -OR any favorite), cleaned 4 Garlic cloves; sliced -and left whole or sliced 1/2 ts Granulated sugar -into steaks Salt 1 Lemon; juiced Freshly ground black pepper Salt 1 c Chopped fresh parsley 1/3 c Olive oil Bread crumbs 4 Ripe tomatoes Tomato juice, if necessary -(fresh or canned) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Puliszka - Polenta with Feta Cheese Categories: Ethnic Yield: 6 servings 1 c Corn meal, polenta 4 oz Feta cheese 2 c Water 8 oz Sour cream 4 oz Butter 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpernickel Westfalen Style Categories: Breads, German Yield: 2 servings 1500 g Flour, rye 1 tb Salt 750 g Sourdough 150 g Molasses 900 ml Water, 30°C/ 85°F 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) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Walnut Phyllo "Snails" Categories: Greek, Appetizers Yield: 20 servings Karen Mintzias 1 c Chopped walnuts 1 Pumpkin (4 to 4 1/2 lbs.) 1 lb Commercial phyllo sheets 1/2 c Granulated sugar 1/2 c Olive oil or butter; melted 2 tb Ground cinnamon 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Putitza Categories: Desserts, Italian Yield: 1 servings -------------------------------FOR THE DOUGH------------------------------- 1 pk Active dry yeast 3 Eggs 1 1/3 c Warm milk 6 tb Butter; melted 3 3/4 c Flour 1 Lemon; grated peel only 1/2 c Sugar 1 pn Salt ------------------------------FOR THE FILLING------------------------------ 2 oz Golden raisins 2 oz Pine nuts 2 tb Breadcrumbs 1 Lemon; grated peel only 4 tb Butter 1 Orange; grated peel only 4 oz Walnut meats 2 Egg yolks 1 oz Blanched almonds 1 Egg white 1 oz Candied citron Granulated sugar 1 oz Candied orange peel 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Puttanesca a la Andy's Colonial Tavern Categories: Sauces, Italian, Pasta Yield: 4 servings 1/4 c Olive oil 1/2 ts Dried red pepper flakes 3 Cloves garlic, minced 1 ts Dried basil 35 oz Peeled Italian plum tomatoes 1 ts Dried oregano -seeded, drained & roughly 1/8 ts Freshly ground black pepper -chopped Salt, to taste 1 tb Capers, well rinsed 1 lb Spaghetti 2/3 c Oil-cured black olives, 2 tb Minced fresh parsley leaves -pitted and roughly chopped 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quaglie Al Forno Categories: Poultry, Italian Yield: 4 servings 8 Quails, about 4 oz apiece 3 Fresh or dried sage leaves 8 sl Blanched bacon Salt -(or Italian-style pancetta) Freshly ground black pepper 3 tb Butter 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Chicken Piccata Categories: Italian, Poultry Yield: 4 servings 4 Boneless chicken breast 1/2 c Chicken broth -halves, skinned 1/4 c Vermouth Salt and freshly ground 2 tb Fresh lemon juice -pepper 1 tb Capers, drained, rinsed 2 tb Butter Lemon slices 1 ts Vegetable oil 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Paella Categories: Poultry, Rice/grains, Spanish, Fish/sea Yield: 4 servings 4 Servings 1/3 c Minced green pepper 1/4 c Margarine or butter 2 Cloves minced garlic or 1/4 1 1/3 c Instant rice (uncooked) -teaspoon garlic powder 1/2 c Minced onion or 2 8 oz Cans tomato sauce -tablespoons instant chopped 7 oz Can minced clams (drained) -onion 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rabbit Cake (Hasen Kucka) Categories: Penndutch, Meats Yield: 1 servings 1 Rabbit 1 1/2 tb Flour 1 Potato Filling Recipe Salt & Pepper 1/2 c Broth ** ** "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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rabbit Hasenpfeffer. Categories: Meats, German Yield: 6 servings 1 Dressed Rabbit 1 ts Whole pickling spices 2 ts Salt 1/2 c Granulated sugar 2 To 3 cup vinegar 1/2 ts Kitchen Bouquet 1/4 ts Pepper 1 Sliced onion. 2 To 3 cup water 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rafiola Kokokarion (Coconut Pastries W/ Glaceed Fruit) Categories: Greek, Desserts Yield: 20 servings Karen Mintzias 2 Egg yolks 3 Potatoes 4 c Finely shredded coconut 3 tb Granulated sugar 1 1/2 c Glaceed fruit 1 pn Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ragout a la Berghof Categories: Ground beef, German, Hot, Beef Yield: 8 servings 3/4 c Butter 2 c Beef Broth, Canned/Homemade 3 1/2 lb Round Steak, Boneless * 1 c White Wine, Dry 1 c Onion, Chopped 1 ts Salt 1 1/2 c Green Bell Pepper, Chopped 1 ts Worcestershire Sauce 1 lb Mushrooms, Sliced Tabasco Sauce To Taste 1/2 c Unbleached Flour * 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ragu Alla Bolognese Categories: Sauces, Pasta, Italian, Veal Yield: 12 servings 1/2 oz Dried porcini mushrooms 3 tb Olive oil 1/2 lb Lean veal shoulder 1 tb Salt 1/2 lb Lean beef round or shin 1/4 ts Freshly ground black pepper 2 1/2 oz Pancetta or blanched bacon 1/2 c Dry red wine 4 oz Large yellow onion 2 1/2 c Drained canned plum tomatoes 1 lg Carrot 1/2 c Heavy cream 1 lg Celery stalk Freshly grated parmigiano 5 tb Butter 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rahm-Fleckle (Sweet or Sour Cream Dumplings) Categories: German Yield: 4 servings 5 Potatoes, boiled in their 1/8 l Cream or sour cream (1/2 cup -jackets and then grated -plus 1/2 Tbsp) 5 tb To 6 tb flour A few tart apples, peeled 1 Egg -and thinly sliced 1 ds Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Soda Bread Categories: Breads, Irish Yield: 6 servings 4 1/4 c All-purpose flour (up to 4 1 tb Caraway seeds -1/2 cups) 1 c Dark seedless raisins 4 ts Baking powder 2 c Buttermilk 1/2 ts Baking soda Butter 1 ts Salt Sugar 3 tb Granulated 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rakott Krumpli, Hungarian Scalloped Potatoes Categories: Cheese/eggs, Vegetables, Hungarian Yield: 6 servings 6 lg Potatoes 12 sl Bacon 12 Eggs, Hard Boiled 4 oz Swiss Cheese, Grated 4 oz Butter 16 oz Sausage Or Franks, Sliced 16 oz Sour Cream 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rakott Krumpli (Hungarian Layered Casserôle) Categories: Casseroles, Hungarian Yield: 6 servings 3 lb Potato 1 c Sour cream 1 1/2 tb Salt 6 oz Ham, boiled 6 Egg 6 oz Sausage 1/4 lb Butter 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry-Filled Sandwich Cookies (Luxembourgli) Categories: Cookies, Swedish Yield: 1 servings 1 1/4 c Blanched almond slices 1/8 ts (scant) almond extract -(about 4 ounces) FOR THE RASPBERRY 1 c Powdered sugar -BUTTERCREAM: 1/2 c Egg whites (4 to 5), 6 1/2 tb Unsalted butter, slightly -completely free of yolk -softened 1/2 c Granulated sugar 1 1/4 c Powdered sugar 1/2 ts Cream of tartar 1/3 c Seedless raspberry preserves 1/4 ts Vanilla extract -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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raw Kibbee Categories: Beef, Lamb, Ethnic Yield: 4 servings 2 lb Round steak or lamb 1 ts Salt 3/4 c Fine bulgar 1 Olive oil 1/2 ts Cumin 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Real Irish Stew Categories: Lamb, Soups/stews, Irish Yield: 6 servings 1 1/2 lb Mutton, cut into pieces 2 lb Potatoes Parsley sprigs Salt and pepper 6 Carrots, sliced 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-) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Cabbage Categories: Vegetables, German Yield: 4 servings 2 tb Vegetable Oil 1 ts Sugar 2 sm Onions, Sliced 1 lg Apple, Tart * OR 2 lb Red Cabbage, Shredded 1/2 c Applesauce 2 tb Vinegar 1/2 c Red Wine Salt To Taste 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Snapper Soup Categories: Italian, Fish/sea, Soups/stews Yield: 8 servings 2 sm Potatoes -chicken broth) 2 sm Carrots 3/4 c Arborio rice (5 oz) (or 1 lb Red snapper fillets -long-grain rice) 4 ts Olive oil 2 tb Fresh flat-leaf parcley 2 c Boiling water -(minced) 1 ts White-wine vinegar 1/4 ts Dried red-pepper flakes 1 1/2 ts Salt (or to taste) Freshly ground black pepper 2 qt Fish Broth (or canned 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rehruecken Categories: Cakes, Ethnic, Chocolate Yield: 6 servings 6 Eggs Glaze: 1/2 c Plus 1 Tbsp sugar (120 g) 2 3/4 oz Chocolate (80 g) [This would 3/4 c Flour (80 g) -be semisweet baking 2 tb Butter (30 g) Chocolate. K.B.] 1/2 Cup* poundcake crumbs (30 g) 1 c Less 2 Tbsp sugar (200 g) 1 1/2 oz Cocoa (40 g) Currant jelly Cinnamon 1 3/4 oz Almond slivers (50 g) Grated lemon peel [*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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reino's Kalamoiika Categories: Soups/stews, Fish/sea, Ethnic Yield: 6 servings 2 lb Fresh or frozen salmon -fine 1 1/4 tb Salt 1 6 1/2 oz can minced clams 1/2 ts Pepper 1 qt Water 2 Bay leaves 1 6 1/2 oz can shrimp (small 6 Whole allspice -or broken) 4 md Potatoes 1/2 cn Pimento, chopped fine 2 md Carrots 1 c Chopped fresh mushrooms 3 sm Onions, divided 1/2 ts Rosemary leaves 1 c Red cabbage, sliced 1/2 ts Ground cumin 1 Handful fresh celery leaves, 1/4 ts Ground thyme -chopped 1/4 ts Ground oregano 5 sl Bacon 4 Crushed chili tepins (a hot 1 1/2 tb Butter -dried pepper) 1 c Celery, diced fine 1 qt Milk 1/2 Green bell pepper, diced 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Revani (Semolina - Almond Syrup Cake with Syrup) Categories: Greek, Cakes Yield: 20 servings 2 1/2 c Granulated sugar 1 c All-purpose flour 3 c Cold water 1 c Fine semolina 1 sm Cinnamon stick 3 ts Baking powder 3 Whole cloves 1 c Finely chopped almonds * 1 Orange (peel only) 1 ts Vanilla extract 1/2 lb Sweet butter 2 tb Brandy 6 Eggs; room temperature 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Revani (Semolina Cake) Categories: Cakes, Greek Yield: 16 servings Karen Mintzias 2 Lemons; grated zest only 1/2 c All-purpose flour 1/2 ts Almond extract 1/2 ts Baking powder 1/2 c Orange juice 1 1/3 c Fine semolina or farina 1 ts Vinegar; for the bowl 4 lg Eggs; separated 1/16 ts Cream of tartar 1/2 c Sugar 1/2 c Blanched, slivered almonds 1/2 c Olive oil -----------------------------------SYRUP----------------------------------- 3/4 c Sugar 1 1/2 c -Water 2 Lemons; zested and juiced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Revani (Semolina-Almond Sponge Cake with Syrup) Categories: Greek, Cakes Yield: 20 servings Karen Mintzias 6 Eggs; room temperature 2 1/2 c Granulated sugar 1 c All-purpose flour 3 c Cold water 1 c Fine semolina 1 sm Cinnamon stick 3 ts Baking powder 3 Whole cloves 1 c Finely chopped almonds * 1 Orange (peel only) 1 ts Vanilla extract 1/2 lb Sweet butter 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Revani with Orange Categories: Greek, Cakes Yield: 20 servings Karen Mintzias 1 tb Baking powder 1/2 c Butter; room temperature 1/8 ts Salt 1/2 c Sugar 1/4 c Orange juice 1/2 c Farina 1/2 Orange (minced zest only) 3 Eggs; well beaten 1/2 c Finely chopped almonds 1/2 c All-purpose flour -----------------------------------SYRUP----------------------------------- 1 1/2 c Water 1 sl Lemon (thick slice) 1 1/2 c Sugar ---------------------------------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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Streusel Pie Categories: Pies, German, Desserts Yield: 6 servings ------------------------------STREUSEL TOPPING------------------------------ 2 tb Butter; firm 1/4 c Brown sugar; packed 1/2 c Bisquick 1/4 c Nuts; chopped ----------------------------------FILLING---------------------------------- 16 oz Frozen rhubarb;thawed drain 1/2 c Bisquick 3/4 c Milk 2 tb Butter; softened 2 Eggs 1 ts Ground cinnamon 1 c Sugar 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ribollita Categories: Soups/stews, Vegetables, Italian Yield: 6 servings 5 1/2 c Chicken stock 1 Small zucchini, sliced into 1/2 c Dry white wine 2 c Diced green cabbage 8 oz Chicken wings 2 c Chopped cooked spinach 7 tb Olive oil 1 tb Dried oregano 1 c Chopped leeks Salt and freshly ground blac 2 c Chopped onions 1 cn (16 oz) plum tomatoes, drain 1 c Chopped carrots 1 cn (16 oz) dark red kidney bean 1 c Chopped celery 7 Very thin slices white bread 3/4 c Chopped red bell pepper 2 tb Minced garlic 3/4 c Chopped green bell pepper 1/3 c Freshly grated parmesan chee 1 Small yellow summer squash, 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ribs in Pepper-Sauce (Adla'l-Bagar Ma'salsat Filfil) Categories: Beef, Ethnic, Sauces, Salsa Yield: 6 servings 1 kg Ox-Ribs 1 ts Majoram 500 g Pepper, red 1 ts Macis 2 lg Onions Pepper, black 5 tb Olive-Oil Salt 1 tb Sumach 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" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice and Spinach Soup (Minestrina Di Riso E Spinaci) Categories: Italian, Soups/stews, Rice/grains Yield: 8 servings 1 lb Fresh spinach 2 1/2 qt Basic Broth (or canned 2 md Onions -chicken broth) 2 md Garlic cloves 3/4 c Arborio rice (or long-grain 1/4 lb Parmesan cheese -rice) (5 oz) 6 tb Olive oil Salt 2 tb Butter 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Lasagna Categories: Italian, Rice/grains, Pasta Yield: 12 servings 1 1/2 c Rice,long-grain 1 Egg 1 lb Ground beef 1 pk Cottage cheese,low-fat(16oz) 1 Onion,medium-size,chopped 1 pk Mozzarella cheese,shredded 1/4 c Green pepper,sweet,chopped 1/4 c Parmesan cheese,grated 1 cn Spaghetti sauce(32oz) 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) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Riceballs Categories: Italian, Rice/grains Yield: 12 servings 2 c Long grain rice 1/4 c Tomato sauce 4 c Water 1/4 lb Diced mozzarella 1/2 lb Chopped meat 3 Eggs 1/2 Medium onion; chopped 1 Tomato sauce for color 1 Salt & pepper to taste 3 tb Grated cheese 1 Garlic powder to taste 1 Garlic powder to taste 1/4 c Peas 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Cream - Kaymaki Categories: Greek Yield: 1 servings 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ricotta and Pignoli Sauce Categories: Italian, Sauces Yield: 4 servings 1/2 c Pine nuts 4 Plum tomatoes, chopped 1 c Reduced-fat ricotta 4 Fresh basil leaves, chopped 2 tb Chopped fresh mint leaves Salt to taste 2 tb Olive oil Pepper to taste 2 Garlic cloves, minced 8 oz Rotelle or orecchiete pasta 1 sm Onion, chopped 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rigani Cheese Bread Categories: Breads, Greek Yield: 12 servings Karen Mintzias 2 tb Dried rigani; crumbled 1 tb Active dry yeast 1/2 tb Dried mint; finely crumbled 1 c Tepid (110 F) water 3/4 lb Feta cheese; well drained, 3 tb Olive oil - finely crumbled 1/2 ts Fine-grain sea salt 1 Egg yolk; beaten with: 3 c Whole wheat flour, or more 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rigatoni Alla Carbonara Categories: Pasta, Italian Yield: 4 servings 3 oz Pancetta 1/2 c Grated pecorino 1/4 c Chopped onion 1 tb Salt 1 sm Dried red chile 1/2 ts Salt 3 tb Butter Freshly ground black pepper 3 tb Olive oil 1 tb Chopped parsley 4 Eggs 1 lb Imported Italian spaghetti 1/2 c Grated Parmesan cheese 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rigatoni with Three Cheeses Categories: Pasta, Italian Yield: 4 servings 3 tb Salt 1/2 c Shredded Mozzarella 1 lb Rigatoni 1 c Heavy Cream 3 1/2 tb Melted Sweet Butter 1/2 c Grated Parmesan 1/2 c Shredded Swiss Cheese 1/2 ts Nutmeg 1/2 c Shredded Fontina 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Risotto Pomodoro (Rice and Tomatoes) Categories: Italian, Rice/grains Yield: 4 servings 4 ts Margarine -and seasoning mix, 1/2 c Chopped onion Dissolved in 1 cup hot water 2 Garlic cloves, minced 1 md Tomato, blanched, peeled, 4 oz Uncooked arborio rice (or -seeded, -any short- or And chopped Medium-grain rice) 1 ds Each salt and pepper 1 Pkt instant chicken broth 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Risotto with Fennel Categories: Italian Yield: 4 servings 6 tb Unsalted butter - preferably freshly grated 1/2 c Chopped sweet yellow onion 5 c Light chicken stock; -=OR=- 1 Fennel bulb (1 lb); trimmed 2 1/2 c - Canned broth with - quartered, cored 2 1/2 c - Water - and cut into 1/4-in slices 1 1/2 c Arborio rice 1/4 ts Salt 1/4 ts Freshly ground pepper 1 pn Nutmeg 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Risotto with Sausage Categories: Italian, Sausages Yield: 4 servings 3 Links parsley/cheese sausage 3 tb Butter -=OR=- 2 tb Dry white wine 1/2 lb - Luganega sausage, 1 1/2 c Arborio rice - (commercially made) 3/4 c Grated Parmesan cheese 1 qt Meat broth Salt 1/3 c Finely chopped onion 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Risotto with Shrimp and Vegetables Categories: Italian, Rice/grains Yield: 6 servings 1/2 c Dried mushrooms (porcini) 1 md Onion, chopped 2 c Hot water 1 Clove garlic, minced 1 cn Chicken broth (14 oz) 2 c Arborio rice, uncooked (OR 1 c Water -long-grain rice) 1 c Dry white wine 1 1/2 lb medium shrimp, peeled 2 md Tomatoes -and deveined 1 md Bunch broccoli 1/2 c Fresh basil leaves, torn 4 tb Butter or margarine -(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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Risotto with Four Cheeses Categories: Italian, Cheese/eggs, Rice/grains Yield: 4 servings 1 md Onion 5 tb Butter 4 oz Fontina cheese 2 c Arborio rice (15 ounces) 5 oz Gorganzola cheese 3 tb Grated Parmesan cheese 6 c Chicken stock (OR 3 cups 3 tb Grated pecorino cheese -canned chicken broth and 1 ts Ground black pepper 3 c Water) 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Beef with Fresh Garlic Seasoning Salt Categories: Beef, Londontowne, Garlic Yield: 6 servings 3 lg Garlic cloves 1/2 ts Pepper 1 1/2 tb Salt 1 7-lb beef rib roast 1/2 ts Hungarian sweet paprika -cut from small end 1/2 ts Tumeric -(about 3 ribs), trimmed 1/2 ts Ground thyme 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Fresh Ham, Tudor Style Categories: Londontowne, Pork/ham Yield: 6 servings 1 Fresh ham or fresh pork 1/2 ts Ground cloves, or 1 teaspoon -shoulder, whole or half, -whole cloves Bone in or boneless 1 tb Whole allspice, or 1 2 lg Onions, chopped -teaspoon ground allspice 2 lg Carrots, chopped 1 tb Grated orange zest 2 Stalks celery, including 1 tb Black peppercorns -leaves, chopped 1 lg Bay leaf 3 Cloves garlic, chopped Salt, to taste (optional) 1 ts Brown caraway seeds 1 1/2 c Red table wine 1 ts Black caraway seeds (if not 1/2 c Red wine vinegar -available, use brown) 1/2 c Olive oil 1 ts Celery seed 1/2 c Cognac (optional) 2 ts Ground cinnamon 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Lamb with Potatoes (Arni Psito Me Patates) Categories: Greek, Meats, Lamb Yield: 8 servings Karen Mintzias 1 Lemon; juiced 1 Leg of young spring lamb 20 sm Potatoes; peeled 3 Garlic cloves Salt Salt and pepper 2 tb Tomato paste 4 tb Butter; melted 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Pork in Cumin Sauce Categories: Pork/ham, Italian, Sauces Yield: 4 servings 4 lb Pork (roasting joint) 1 ts Cumin ---------------------------------FOR SAUCE--------------------------------- 1/2 ts Ground pepper 1/4 c Dates, chopped 1 ts Celery seed (or lovage) 1 tb Honey 1/2 ts Cumin 1 1/2 c Prok or beef stock 1/4 ts Fennel 1/8 ts Ground mustard 1 ts White wine vinegar 2 ts Olive oil 1 pn Caraway Ground pepper 1/4 c Pine nuts or almonds chopped 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Garlic Soup Categories: Italian, Soups/stews, Garlic Yield: 4 servings 4 Garlic heads (about 1/2 4 c Chicken stock or canned Pound total), unpeeled Broth, heated 1/4 c Olive oil 1/3 c Dry Sherry 6 tb (3/4 stick) unsalted 1 c Whipping cream Butter Fresh lemon juice 4 Leeks (white part only), Salt and fresh ground Chopped White pepper 1 Onion, diced 2 tb Chopped fresh chives 6 tb All purpose flour 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted-Red-Onion Ravioli Categories: Italian, Pasta Yield: 4 servings 2/3 Recipe Egg Pasta (use 2 eggs 1 Egg -and 1 1/3 cups flour) 1/4 c Parmesan cheese, grated ROASTED-RED-ONION FILLING CREAM SAUCE 3 sm Red onions 3/4 c Heavy cream 1 tb Fresh thyme, minced (1 tsp 2 Sprigs fresh thyme (1/2 tsp -dried) -dried) 1 tb Olive oil 1 tb Butter Salt Salt Pepper Pepper 1 tb Balsamic or red wine vinegar 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] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rodgrod Med Flode (Norwegian Fruit Jelly with Cream) Categories: Spreads, Toppings, Ethnic Yield: 4 servings 1 pt Red currants 1 tb Cornstarch 1 pt Raspberries 2 tb Water 2 c Water 1 ts Vanilla extract 1/2 c Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rohrmus Mit Aepfeln Oder Gruiben(Apple or Crackling Mush) Categories: German Yield: 4 servings 200 g Flour (1 3/4 cups) 1 pn Salt 2 Eggs 50 g Lard (3 1/2 Tbsp) 1/8 l Milk (1/2 cup plus 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rolled Baklava Categories: Greek, Desserts Yield: 48 servings Karen Mintzias 4 tb Granulated sugar 2 lb Phyllo pastry sheets 3 ts Cinnamon 1 1/2 lb Sweet butter; melted 1/2 ts Ground cloves 4 lb Walnut meats; finely chopped -----------------------------------SYRUP----------------------------------- 4 c Granulated sugar 1/2 Lemon (juice only) 2 c Water 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rolled Buttery Lemon Cookies (Mailanderli) Categories: Cookies, Swedish Yield: 50 servings 1/2 c Butter, slightly softened (1 Lemon -stick) 1 3/4 c All-purpose or unbleached 2/3 c Granulated sugar, plus more -white flour -for garnishing 1 lg Egg yolk beaten with 1 1 lg Egg -tablespoon water Finely grated peel (yellow For glazing cookies. -part only) of 1 large 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rolled Calzones Categories: Italian, Appetizers Yield: 4 servings 1/4 oz Active dry yeast 1/4 lb Provolone cheese, sliced 1 1/4 c Warm water 1/8 lb Coppacola (spicy italian 1/2 c Olive oil -ham) thinly sliced 4 c Bread flour 2 Sweet red peppers, roasted, 1 ts Salt -peeled and sliced Chopped fresh rosemary, 2 oz Pepperoncinis, drained and -tarragon and oregano -chopped (6 - 8) For the filling 1 Egg 2 oz Pesto 1 Egg white 1/4 lb Ham, thinly sliced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinegar Categories: Pasta, Italian Yield: 4 servings 8 oz Dried Penne or Farfalle 1 Head Radicchio (or 1 lb. 1 tb Salt -Belgian Endive) sliced into 3 tb Olive oil -thin strips to yeild 2 cups 4 Shallots, chopped 2 tb Unsalted butter, cut into - OR -small peices -6 green onions, white part 1/4 c Grated Parmesan Cheese - only 1 tb Balsamic Vinegar 2 oz Pancetta (Italian Bacon), Salt and fresh ground Pepper - diced **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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Romaine Salad Categories: Salads, Italian Yield: 4 servings 1 Head romaine lettuce 5 tb Olive oil 1 lg Tomato, peeled & cut 1 tb Lemon juice Into wedges Salt & pepper to taste Dressing: 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roman Custard Categories: Desserts, Italian Yield: 3 servings 2 c Milk 3 Egg yolks 1/4 c Honey 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Romanian Eggplant Salad Categories: Vegetables, Ethnic, Salads Yield: 4 servings 2 Eggplants (1 lb each) 1 tb Milk 1 1/2 ts Sea salt, or more to taste 1 Fresh tomato, sliced 1/3 c Safflower oil 15 Greek black olives 1/4 c Extra-virgin olive oil 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. -!- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rose Hip Soup (Hagebuttem Soup) Categories: Soups/stews, German Yield: 1 servings 1/2 lb Dried rose hips 12 Blanched almonds; shredded 3 pt Water 1 ts Lemon juice 2 oz Potato flour 1 tb Sugar 4 tb Madeira (or sherry) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosti (Swiss-Style Potato Cake) Categories: Swedish, Vegetables Yield: 4 servings 1 3/4 lb Potatoes (see below) 1 1/2 tb Water or milk 3 oz Butter, lard or bacon fat 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rotelle with Smoked Turkey, Broccoli and Peppers Categories: Italian, Pasta Yield: 2 servings 2 c Small broccoli florets -skin removed, diced 5 oz Rotelle or fusilli pasta 1/3 c Jar-packed roasted red 2 tb Unsalted butter -peppers, drained, diced 2 tb Olive oil 1/2 c Chicken stock or canned 2 Garlic cloves, minced -broth 1/4 ts Dried red pepper flakes Freshly grated Romano cheese 8 oz Smoked turkey (or chicken), 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! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roter Press-Sack (Red Head Cheese) Categories: German Yield: 4 servings 1/2 l Pig's blood (2 cups plus 2 1 Onion -Tbsp) Salt and pepper to taste 1 kg Fatty meat from pork head, 1 pk Allspice* -snout, shoulder, 1 pk Ground cloves* Tongue, heart, and skin (a 3 tb Marjoram -generous 2 lbs) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rough Puff Pastry Categories: Londontowne, Desserts Yield: 6 servings 8 oz Plain (all purpose) flour 6 oz Margarine 1 pn Of salt 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) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rouladen of Beef Categories: Beef, Breads, German Yield: 6 servings 1 1/2 lb Round steak in 6 thin pieces 1/2 c Chopped onion Salt and black pepper to 1 c Chopped carrots -taste 6 Dill pickle spears 1/4 c + 2 Tbl Dijon mustard 2 tb Vegetable oil 6 sl Cooked bacon, crumbled 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rouladen Categories: Beef, German Yield: 6 servings 1 lb Top round 1 Onion, sliced Dijon mustard Salt and pepper 4 To 5 strips bacon 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roulo Me Filo Categories: Greek, Meats, Veal Yield: 4 servings Karen Mintzias 2 Eggs; separated 2 tb Butter or margarine 1 1/2 c Thick Saltsa Aspri 1 sm Shallot or onion 1/2 c Grated mizithra cheese 1 1/2 lb Veal, ground -OR- kefalotyri cheese 1/2 c Chopped tomatoes 1/2 ts Grated nutmeg -OR- tomato juice Heavy greaseproof paper 1 Cinnamon stick; -OR- -(about 20 by 20 inches) 1 ts -Ground Cinnamon 12 Filo pastry sheets Salt; if necessary 1/3 c Butter or margarine Freshly ground black pepper - melted and warm 1 ts Chopped fresh basil 2 Eggs, hard-cooked; sliced -(more if desired) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ruehrkuchen (Stirred Cake) Categories: Cakes, German Yield: 6 servings 250 g Butter (1 cup plus 2 Tbsp) -Tbsp) 250 g Sugar (1 cup plus 2 Tbsp) 1 pk Baking powder* Lemon 1/8 l Milk (1/2 cup plus 1/2 Tbsp) 3 To 4 eggs Buttercream: A bit of rum 1 pk Vanilla powder** Salt 100 g Sugar (1/2 cup less 1 Tbsp) 500 g Flour (4 1/2 cups less 1 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rugalahs Categories: Jewish, Chocolate, Cheese/eggs Yield: 96 servings 1 lb Unsalted butter, cut into 1 2 tb Unsweetened cocoa powder -inch cubes 1 c Finely chopped hazelnuts or 4 c Flour -walnuts 1 lb Cream cheese 1 Egg 1 c Raspberry or apricot jam 1/2 ts Salt 1 1/4 c Packed brown sugar 1/2 c Coarse sugar or finely 3 tb Cinnamon -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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Russian Dressing Categories: Dressings, Russian Yield: 1 servings 1/2 c Mayonnaise 1/4 ts Worcestershire sauce 1 tb Chili sauce or ketchup 1 tb Finely chopped parsley 1 ts Finely chopped onion 1 tb Black or red caviar (opt.) 1/2 ts Prepared horseradish 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Russian Meat Balls (Bitochki) Categories: Ground beef, Russian, Veal, Beef Yield: 6 servings 1 lb Ground beef 2 ts Salt 1 lb Ground veal Ground pepper 1/2 c Chopped onion Fine bread crumbs 1/4 c Rendered kidney fat Butter or beef fat 2 sl Break, soaked in milk, 2 c Sour cream -squeezed dry 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Russian Stuffed Pumpkin Categories: Desserts, Russian Yield: 8 servings 4 lb Pumpkin -food stores) 1 1/2 c Long-grain rice 8 tb (1 stick) unsalted butter, 2 lg Tart cooking apples (like -melted -Granny Smith), peeled, 1 tb Sugar or more to taste -cored and diced 3/4 ts Ground cinnamon 1/2 c Golden raisins Salt to taste 1/2 c Dried sour cherries 1/4 c Hot water -(available in specialty 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Russian Tea Cakes Categories: Desserts, Russian Yield: 36 servings 1 c Margarine, softened 2 c Flour 1/4 c Confectioner's Sugar 1/2 c Pecans, chopped and toasted 1 ts Vanilla Extract 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Russian Tea Categories: Beverages, Russian Yield: 6 servings 6 tb Orange-Pekoe tea 2 qt Boiling water 4 Whole cloves Sugar, honey or strawberry 1/2 c Sweet cider -jam 1/2 ts Red food coloring 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Russian Torte Categories: Russian, Desserts Yield: 6 servings 4 c Ground walnuts 4 Beaten egg yolks 1 c Sugar 1/4 c Milk 2 ts Cinnamon 3/4 c Warm water 2 cn Solo apricot filling 1 pk Dry yeast 4 c Flour 4 Egg whites 3 Stick butter 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saganaki (Fried Cheese) Categories: Greek, Appetizers, Cheese/eggs Yield: 4 servings Karen Mintzias 2 tb Butter 1/3 lb Kefalotyri or kasseri cheese 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salad Bar Pizza Categories: Italian, Vegetarian, Low-cal, Salads, Pizza Yield: 9 servings 2 Prepared 9-inch deep-dish 2 c Plain tomato sauce -whole-wheat crusts Salt and coarse-ground black 1 lb Cut-up fresh vegetables -pepper -(broccoli buds, 1 tb Fresh basil leaves (or 1 Cauliflower florets, red and -teaspoon dried) -yellow bell pepper 1 tb Fresh oregano leaves (or 1 Rings, sliced red onion, -teaspoon dried) -julienne carrots) 2 c Shredded skim-milk 2 ts Olive oil -mozzarella cheese 1/4 c Water 4 tb Grated Parmesan cheese 3 lg Cloves garlic, minced 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salad Frisee Categories: Salads, French Yield: 2 servings 1 sm Shallot 1/3 lb Slab bacon 1 tb Dijon mustard - cut into 1/2-inch cubes 1 1/2 tb Red wine vinegar 12 Cubes French bread (1/2") 5 tb Extra virgin olive oil -(crusts removed) Salt 3 c Chicory leaves Freshly ground black pepper - 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salad of Fresh Fava Beans with Pecorino Romano Cheese Categories: Salads, Italian, Beans Yield: 4 servings 2 lb Fresh Fava Beans (to yield 1 Head baby lettuce (such as - about 8 oz. shelled) - Boston Bibb), washed & 2 Shallots, peeled & finely - dried -chopped 1 bn Watercress, washed & dried Salt and Fresh Ground Pepper 6 oz Pecorino Romano Cheese, Juice of 1 lemon - cut in 1" cubes 10 tb Olive Oil (extra virgin) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salata Horiatiko - Village Salad Categories: Greek, Salads Yield: 6 servings Karen Mintzias 2 md Onions, sliced 4 md Tomatoes 125 g Feta cheese 2 Slender green cucumbers 1/2 c Black olives 1 Sweet green pepper ----------------------------LATHOXITHO (DRESSING---------------------------- 1/2 c Olive oil 1 Garlic clove, crushed 1/4 c Wine vinegar 1/2 ts Salt 2 ts Chopped oregano or parsley 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Coulibiac Categories: Fish/sea, Russian Yield: 10 servings 2 (15xl2-inch) sheets puff 1 1/2 lb Poached salmon, boned and -pastry -flaked, chilled Rice Filling, chilled 1 Egg -(recipe follows) 2 ts Half and half Mushroom-Spinach Filling, 2 (lOx4-inch) sheets puff -chilled (recipe follows) -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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Di Balsamella - Bechamel Cream Sauce Categories: Italian, Sauces, Salsa Yield: 4 servings 4 tb Butter Salt 4 tb Flour Cayenne pepper; a pinch 2 c Milk; heated 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Di Pomodoro - Basic Tomato Sauce Categories: Italian, Sauces, Salsa Yield: 20 servings 3 oz Olive oil Salt and pepper 1 Onion; finely chopped 4 cn Plum tomatoes; peeled (28 o 3 Garlic cloves; chopped -z. cans) 1 tb Basil 2 cn Tomato paste (10 oz. cans) 1 tb Nutmeg 6 oz Red wine; dry 2 tb Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salt Crusted Old-English Prime Rib Categories: Londontowne, Beef Yield: 6 servings 1 ts Monosodium glutamate (MSG) 1 ts Paprika 2 tb Worcestershire sauce 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salt Cured Leg of Lamb (Spekemat) Categories: Lamb, Ethnic Yield: 6 servings 3 lb Salt 1 tb Sugar 4 qt Water (less if the leg is 8 lb Leg of lamb -smaller) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saltsa Aspri (Greek White Sauce) Categories: Sauces, Greek Yield: 1 servings Karen Mintzias ------------------------------THIN WHITE SAUCE------------------------------ 1 tb Butter 1 c Milk; warm 1 tb Flour -----------------------------MEDIUM WHITE SAUCE----------------------------- 2 tb Butter 1 c Milk; warm 2 tb Flour -----------------------------THICK WHITE SAUCE----------------------------- 3 tb Butter 1 c Milk; warm 3 tb Flour ----------------------------------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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saltsa Kima (Greek Meat Sauce) Categories: Greek, Sauces Yield: 4 servings Karen Mintzias 2 tb Tomato paste 1 Onion; chopped fine 1/2 ts Granulated paste 3 tb Butter 1 Stick cinnamon 1 lb Lean ground beef 1 Bay leaf 1 Garlic clove Salt & Pepper 1/2 c Dry red wine 4 tb Chopped parsley 1 lb Canned, peeled tomatoes* 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salzburger Nockerln Categories: Desserts, Ethnic Yield: 4 servings 4 ts Unsalted butter Zest of 1/2 lemon, grated 4 ts Currant or grape jelly Yolks of 4 eggs Whites of 9 large eggs, at 1/4 c Granulated sugar -room temperature 1/2 c Sifted all purpose flour 1/2 c Vanilla sugar 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sambusak (Sephardic Stuffed Pastries) Categories: Jewish, Ground beef, Beef Yield: 6 servings 2 tb Active dry yeast (2 2 lb Sifted all-purpose flour -packages) -(about 8 cups) 2 c Lukewarm water, divided 1 tb Ground anise 1 pn Of sugar Vegetable oil for frying 1 ts Salt Meat Filling (recipe 1/2 lb Pareve (without meat or milk -follows) -products) margarine 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sand Tarts Categories: Cookies, German Yield: 24 servings 2 1/2 c Sugar 1 lg Egg White, Beaten 2 c Butter Or Margarine Sugar 2 lg Eggs Cinnamon 4 c Flour, Unbleached, Unsifted 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sandcake - Sandkage Categories: Ethnic, Cakes Yield: 6 servings 1 1/4 c Butter 1 c Potato flour 1 1/4 c Sugar 3/16 c Rice flour 3 Eggs 1 ts Vanilla extract 1 c Flour 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sapa De Ajo Csah-Pah Categories: Soups/stews, Spanish Yield: 4 servings 4 c Water 1/2 ts Salt 1/4 c Olive oil 4 Slices slightly 2 tb Minced garlic -stale white bread 1/4 ts Ground red pepper 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sarazener (Saracen) Categories: Meats, German Yield: 4 servings 600 g Liver from European elk or 1 Onion, finely chopped -from deer, cut into small 1 tb Flour -pieces 1 tb Vinegar 3 1/2 tb Fat 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sarma Categories: Ethnic, Ground beef, Pork/ham, Rice/grains, Cheese/eggs Yield: 8 servings 2 lg Cabbage heads 1/2 ts Pepper Boiling water 1 ts Paprika 6 sl Bacon; chopped 2 ts Worcestershire sauce 1 lg Onion; chopped 3/4 lb Ground beef 1 cn Tomato soup (10 1/2 oz size) 3/4 lb Ground pork 2 Eggs 3/4 lb Ground ham 2 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Satziki Categories: Greek, Spreads, Toppings Yield: 6 servings 2 c Thick yogurt 2 tb Olive oil 1 c Cucumber, finely chopped 1 tb Dill or mint, fresh 1 Clove Garlic, crushed 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerampfersuppe (Sorrel Soup) Categories: Soups/stews, German Yield: 4 servings 1 bn Sorrel 1 Yolk 1 bn Fresh chervil 4 tb To 5 tb sour cream 50 g Butter (3 1/2 Tbsp) 1 1/2 l Meat broth or water (approx. 3 tb Flour -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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten (Once More) Categories: Beef, German Yield: 6 servings 1000 To 1500 g lean beef For the Sauce: -(preferably a rump piece) 40 g Bacon, chopped For the Marinade: 100 g Raisins, washed and soaked 3/4 l Water -with water Some cloves 2 tb Oil 1/4 l Vinegar 1 tb Red current jelly Some Juniper Berries 2 Big onions chopped 1/4 l Vinegar 1 ts Salt 2 Big onions cut into rings 1/4 l Broth 1 Bay leaf 1/2 ts Pepper 1 Carrot 1/2 c Sour cream Black pepper (whole seed) 2 tb Flour (l=liter) ------------------------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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten (Sweet Sour Beef) Categories: Beef, German Yield: 6 servings 3 1/2 lb Bottom Round 1 Onion, sliced 2 c Wine Vinegar (heated) 1 Bay Leaf 2 c Water 3 tb Butter 1 1/2 ts Salt 2 tb Flour 2 tb Parsley 2 tb Cold water 1 ts Pepper 1 c Beef Stock 2 tb Sugar 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, ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerfleisch (Boeuf a la Mode) Categories: Beef, German Yield: 4 servings 1 kg Beef (shoulder or leg) (a Vinegar to taste -generous 2 lbs) 1 Onion 40 g Flour (1/3 cup) A few cloves 50 g Fat (3 1/2 Tbsp) 1 Piece lemon peel 1 Onion, finely chopped 1/2 Yellow turnip [substitute: Salt and pepper to taste -carrot] Vinegar marinade: 1 Bay leaf 2 l Water (2 qts plus 1/2 cup) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saure Kartoffel (Saure Raedle, Eingemachte Kartoffel) Categories: Vegetables, Toppings, German Yield: 4 servings 500 g Boiled new potatoes (a 1 Piece lemon peel -generous lb) 1 Clove 80 g Butter or lard (1/3 cup) 1 Onion 1 tb Flour Salt and pepper to taste 1/2 l Water (2 cups plus 2 Tbsp) 1 tb Vinegar (or to taste) 1 Bay leaf 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage & Peppers Categories: Italian, Pork/ham, Sausages Yield: 6 servings 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage and Peppers Categories: Pork/ham, Vegetables, Italian, Sausages Yield: 6 servings 2 tb Olive Oil Seeded And Diced 12 Hot Italian Sausages 3 tb Tomato Paste 1 md Onion, Thinly Sliced 3/4 c Dry White Wine 1 tb Minced Garlic 1 ts Fennel Seeds 2 Red Peppers, Seeded & Sliced Salt 1 Green Pepper 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage and Sage Pizza Categories: Italian, Pork/ham, Pizza, Sausages Yield: 12 servings 3 Sweet or hot Italian 12 Inch pizza crust -sausages (or a combination 5 tb Grated romano cheese -of both), 1 Heaping T Chopped fresh sage Casing removed -OR 1 Heaping C Grated mozzarella 1 ts Dried sage -cheese 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage, Green Peppers and Onions Categories: Pork/ham, Italian, Sausages Yield: 8 servings 2 lb Rope sausage * 2 md Onions, sliced 2 Green peppers, sliced 1/4 ts Pepper 1/4 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallop Pie (Irish) Categories: Fish/sea, Irish Yield: 6 servings 8 lg Scallops* 1 tb Flour 300 ml Milk 1/2 lb Mushrooms, sliced 2 Salt and pepper 4 tb Med.sweet white wine 2 tb Butter 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. ~- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scampi Al Fresco Categories: Fish/sea, Pasta, Italian Yield: 4 servings 1 lb Raw shrimp 2 Garlic cloves; chopped -deshelled and deveined 1/2 ts Crumbled dry mint; OR 2 tb Olive oil 1 ts - Fresh Mint, finely chopped 2 tb Butter or Margarine Salt and Pepper to taste 3 tb Chopped parsley 1 1/2 tb Fresh Lemon Juice -(Italian if possible) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scampi Categories: Italian, Fish/sea Yield: 6 servings 6 tb Butter 1/4 c Dry white wine OR dry 2 lb Uncooked jumbo shrimp, -vermouth -shelled and deveined, tails 4 ts Grated lemon peel -left on 2 tb Lemon juice 1 ts Dried rosemary 2 tb Chopped fresh parsley 1 ts Dried oregano 1/4 ts Salt 6 Cloves Garlic, cut into Pepper to taste -fourths (small cloves) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scandinavian Fish Salad Categories: Fish/sea, Salads, Ethnic Yield: 4 servings 2/3 c Malt vinegar 2 ts Dijon-style mustard 2/3 c Water 1 Onion, halved, thinly sliced 3 tb Sugar 1 Green delicious apple 1 tb Pickling Spice 1 Red delicious apple 4 Fresh herrings, cleaned, Red leaf lettuce leaves (opt -filleted 4 Green onion daisies (opt) 1 1/4 c Sour cream Fresh dill sprigs (opt) 3 tb Mayonnaise 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scheiterhaufen (Log Pyre) Categories: Breads, German Yield: 4 servings 6 Sliced rolls or an 125 g Raisins and sultanas (4 1/2 -equivalent amount of sliced -oz) White [French] bread 1/4 l Milk (1 cup plus 1 Tbsp) 4 tb Sugar 1 ds Salt 3 To 4 eggs 75 g Butter (1/3 cup) 1 ts (heaped) cinnamon 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schiacciata Al Prosciutto Categories: Breads, Italian Yield: 4 servings 1 ts Active dry yeast 1/2 c Milk; at room temperature 1/4 ts Salt 1/4 c Chopped prosciutto 2 c Flour, approximately Freshly ground black pepper 1 Egg 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schledderles-Suppe (Schlettersuppe) Categories: Soups/stews, German Yield: 4 servings 2 tb Flour Broth 1 Egg Salt Salt to taste Nutmeg 1 tb Water Pepper Soup: 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schlesisches Himmelreich (Silesian Pork) Categories: Pork/ham, German Yield: 4 servings 1 lb Dried fruit (prunes, -pork steaks -apricots, apples, pears) 2 oz (4 Tbsp) lard or butter 4 Fine pork chops or 1 lb lean 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schnecken Categories: German Yield: 12 servings Cottagecheese\oil pastry 1 pk Vanillin sugar For brushing 1 3/4 oz (50g) currants (washed and 1 oz (30g) soft butter or marg. Well drained) 2 1/2 oz (70g)raisins (washed and Finely chopped) Well drained) Icing: 1 3/4 oz (50g) almonds (blanched 6 oz (170g) icing sugar Filling: 2 tb Hot water (approx) 2 tb Heaping of sugar 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schneiderflecklesuppe Categories: Soups/stews, Pasta, German Yield: 4 servings 1 Egg Meat broth 1 tb Water Ground nutmeg Salt Chives 200 g Flour (1 3/4 cups) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schwaemme (Mushrooms) Categories: German Yield: 4 servings 1 kg Mushrooms (king boletes 2 tb To 3 tb flour -and/or chanterelles) Salt and pepper to taste (a generous 2 lbs) 1/8 l Cream (1/2 cup plus 1/2 100 g Butter (7 Tbsp) -Tbsp) 1/2 l Water or beef broth (2 cups 2 bn Parsley -plus 2 Tbsp) 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schweines Mit Bodabire and Aepfel Categories: Pork/ham, Vegetables, German Yield: 4 servings 500 g Pork (a generous lb) 2 tb Lard 1 Onion 2 tb Water 2 Cloves garlic 300 g Raw potatoes (approx. 3/4 1/2 Yellow turnip [substitute: -lb) -carrot] 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schweineschnitzel Categories: Pork/ham, German Yield: 6 servings 4 (6-ounce) pork cutlets 1 ts Water Salt and freshly ground 1 c Fresh bread crumbs -pepper to taste 4 tb Butter or margarine Flour for dredging 1 tb Capers 1 Egg 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. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scones Categories: Irish Yield: 12 servings 2 c Flour 1/4 c Margarine or butter 3 tb Brown sugar 8 oz Carton sour cream 2 ts Baking powder 1 Beaten egg yolk 1/2 ts Baking soda 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scott Baio's Ricotta Puffs Categories: Desserts, Cheese/eggs, Italian Yield: 24 servings 1 c All-purp. flour 1 ts Baking powder 2 tb White granulated sugar 1 tb Vanilla 2 Eggs 1 lb Tub low-fat ricotta cheese 2 1/2 c Vegetable oil 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scottish Eggs Categories: Cheese/eggs, Ethnic Yield: 6 servings 1 lb Sausage meat 1 ts Cumin 7 Eggs 1 ts Water 2 tb Finely chopped or grated Flour for coating purposes -onion Fine, dry breadcrumbs 1 ts Poultry seasoning or sage 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! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scottish Rabbit Curry Categories: Ethnic, Meats, Hot Yield: 6 servings 1 Fresh Rabbit 1 ts Mushroom-powder 6 oz Streaky Bacon Celery (optional) 6 Button onions Coco-nut (optional) 4 tb Butter Salt and cayenne to taste 1 tb Flour 1 pt Well seasoned stock 1 tb Curry-powder 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sea Bass Greek Style Categories: Greek, Fish/sea Yield: 8 servings Karen Mintzias 1 bn Parsley; chopped 8 8-oz sea bass fillets 1 pn Pepper 1/2 c Flour (or as needed) 3 1/2 c Canned tomatoes 2 tb Light olive oil 1 Tomato; chopped 1 Lemon; juiced 3 Bay leaves 3 tb Vegetable oil 1/2 ts Rosemary 2 lg Yellow onions; chopped fine 1/2 c Dry white wine 6 Garlic cloves; crushed 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Baked in a Package Categories: Italian, Fish/sea Yield: 6 servings 3 lb Swordfish OR halibut, cut 3/4 lb Uncooked small or medium -into serving pieces 1/2" -shrimp, shelled and -thick -deveined Salt and pepper 1/4 c Dry white wine 1/3 c Butter, room temperature 1/4 c Whipping cream 1 1/2 ts Garlic puree 2 tb Chopped fresh parsley 1 tb Lemon juice -(garnish) 1 ts Dried tarragon 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Wellington (Chef Axel's Original Recipe) Categories: Fish/sea, French Yield: 4 servings 8 oz Lobstertail meat 4 c Quartered mushrooms 8 Giant prawns 4 oz Clarified butter 12 lg Scallops 1 1/2 oz Cognac --------------------------------NANTUA SAUCE-------------------------------- 4 oz Clarified butter 1/4 ts Cayenne 1 md Onion 1 ds Tabasco 1 pt Lobster stock Paprika; to taste 1/2 pt Heavy cream 1 sm Lemon wedge 1 tb Flour (heaping measure) Salt and pepper; to taste 1 ts Tomato paste 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) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seaweed Italiano Categories: Sauces, Italian Yield: 6 servings 4 cn (8 oz) of tomato sauce 1 c Water 1/2 Clove garlic 4 c Seaweed, chopped (alaria or 1 tb Worcestershire -laminaria) 1/2 ts Oregano ########################## #### 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 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sebze Bastisi (Vegetable Stew - Turkish) Categories: Vegetables, Vegetarian, Soups/stews, Turkish Yield: 4 servings 1 Med. eggplant (about 1 lb) 2 tb Chopped parsley 4 tb Butter or olive oil 1/2 ts Sugar 2 Onions; sliced Salt 2 Green peppers * Freshly ground pepper 2 Zucchini; sliced 1/4" thick 1 c Beef broth 1 c String beans; in 1 1/2" pcs 2 tb Chopped parsley for garnish 2 Garlic cloves; crushed *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) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Semmelkratzet (Semmelschmarren) Categories: German Yield: 4 servings 4 Stale rolls ('Batzenstiegen' 100 g Raisins (3 1/2 oz) -or 'Zopfbrotschnitten'*), 60 g Butter (1/4 cup) Thinly sliced Cinnamon and sugar for 3 Eggs -dusting 1/4 l Milk (1 cup plus 1 Tbsp) 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 -----