SAGANAKI – CTC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Greek
Resort

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Feta cheese
1 ea Egg — beaten
1 t Fresh oregano — finely choppd
Flour to coat
2 tb Olive oil
Black pepper
Tomato slices

Slice 8 ounces of Feta cheese into 2″ x 3/8″
squares (about 8 slices). Combine 1 beaten egg and 1
teaspoon finely chopped oregano; dip slices of feta in
egg, then shake off excess flour and coat well in
flour. Quickly saute 4 slices of cheese, on medium
heat, in 2 tablespoons olive oil until golden. Remove
from heat, and pat dry. Repeat with remaining slices.
Season with black pepper. Arrange on plate with thick
tomato slices. Serve with wedges of lemon.

From “Cheap Thrills Cuisine”, printed in “Birmingham
Post-Herald”, 7/12/95

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Title: LICORICE CARAMELS
Categories: Candies
Yield: 6 servings

1 c Butter (not margarine)
2 c Sugar
14 oz Can (1-1/4 cups) sweetened
-condensed milk
1 c Light corn syrup
1/8 ts Salt
1 ts Anise extract
1/2 ts Black or red coloring paste

“A mild, unbelievably delicious licorice flavor.
You’ll find black and red paste for coloring these
candies in specialty and cake-decorating stores. The
black caramels also make great Halloween treats–”

Line a 9 x 9 x 2 inch baking pan with foil, extending
foil over he edges of the pan. Butter the foil; set
aside.

In a heavy 3 quart saucepan melt the butter over low
heat. Add the sugar, sweetened condensed milk, corn
syrup, and salt; mix well. Carefully clip a candy
thermometer to side of the pan.

Cook over medium heat, stirring frequently; till candy
thermometer registers 244; firm-ball stage. The
mixture should boil at a moderate, steady rate over
entire surface. Reaching firm-ball stage should take
15 to 20 minutes. (Mixture scorches easily.) Remove
from heat; remove candy thermometer from saucepan.
Add anise extract and coloring, stir to mix.

Quickly pour candy, without scraping into the
buttered-foil-lined pan. Cool for several hours or
till firm. Use foil to lift candy out of pan onto
cutting board. Peel foil away; discard. With a
buttered sharp knife, cut immediately into 1-inch
squares; wrap individually in waxed paper., Makes 81
pieces (about 2-3/4 pounds)

To wrap caramels: Tear off 6-inch strips of waxed
paper; cut each strip into 4 inch widths, making
pieces 6 x 4 inches. Roll caramel in length of paper;
fold flaps under. Set caramels into gift boxes with
flaps underneath. The caramels will pack neatly and
stay tightly wrapped.

From: Better Homes and Gardens 1990 Best-Recipes
Yearbook Shared By: Pat Stockett

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Title: GENERAL TSO’S CHICKEN II
Categories: Main dish, Poultry, Chinese
Yield: 6 servings

1/2 c Cornstarch
1/4 c Water
1 1/2 ts Minced garlic
1 1/2 ts Minced ginger
3/4 c Sugar
1/2 c Soy sauce
1/4 c White vinegar
1 1/2 c Hot chick broth
1 ts M.S.G. (optional)
3 lb Dark deboned chicken meat
-cut into large chunks
1/4 c Soy sauce
1 ts White pepper
1 Egg
1 c Cornstarch
1 c Salad oil
2 c Scallions, diced
16 sm Dried hot peppers

To make sauce, mix cornstarch and water together.
Add garlic, ginger, sugar, soy sauce, vinegar and
wine. Then add chicken broth and M.S.G. and stir
until sugar disolves. Refrigerate until needed.
In separate bowl, mix chicken, soy sauce and
pepper. Stir in egg. Add cornstarch until chicken is
coated evenly. Add oil to help separate chicken
pieces. Divide chicken into small quantities and
deep-fry at 350 degrees until crispy. Drain on a
paper towel. Place a small amount of oil in wok and
heat until wok is hot. Add scallions and peppers and
stir-fry briefly. Stir sauce; add to wok. Place
chicken in sauce and cook until sauce thickens. Add
either cornstarch or water as needed. Serve with rice.
Serves 6 – 8.

From: Stephanie da Silva

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Title: GAZPACHO II
Categories: Soups
Yield: 4 servings

1 ea Garlic clove, mashed
1 ea Onion, peeled chopped
5 ea Tomatoes, ripe, peeled
1 c Beef bouillon
3 tb Olive oil
2 tb Vinegar
2 tb Parsley, chopped
1 ds Paprika
1 ea Green pepper, medium choppe

Combine garlic and onion in blender and blend till
smooth. Add the remaining ingredients; cover the
container and blend the mixture till it is smooth.
Chill soup thoroughly. With the soup, serve in
separate dishes: cucumber, green pepper, tomato, onion
(all finely chopped) and croutons.

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Buzzard’s Breath Chili

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Lard,butter — or bacon dripins
2 Onions,lg — coarsely chopped
8 pounds Beef chuck — coarse grind or
8 pounds Beef round — coarse grind
5 Garlic cloves — finely chopped
5 1/3 tablespoons Red chile,hot — ground
5 1/3 tablespoons Red chile,mild — ground
1 tablespoon Cumin
1 teaspoon Oregano,dried — pref. Mexican
3 cans Tomato sauce (8oz ea)
3 cups Water
2 tablespoons Salt
Parsley (optional)
1 cup Corn flour (masa harina)

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium
heat. Add the onions and cook until they are translucent.~ 2. Combine the beef
with the garlic, ground chile, cumin, and oregano. Add this meat-and-spice
mixture to the pot with the onions. Break up any lumps with a fork and cook,
stirring occasionally about 1/2 hour, until the meat is evenly browned.~ 3. Add
the tomato sauce, water, salt, and optional parsley. Bring to a boil, then
lower the heat and simmer, uncovered, for 1 hour.~ 4.
Stir in the corn flour (masa harina) to achieve the desired consistency.~ 5.
Cook 10 minutes longer, stirring. Taste and adjust seasonings.~

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Glass Bowl Salad

Recipe By : Oct/Nov ’96
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med head iceberg lettuce — shredded
1/2 c chopped celery
1 c shredded carrots
1 10 oz pkg frozen peas — thawed
5 green onions — sliced
1 med green pepper — chopped
1 c mayonnaise
2/3 c sour cream
6 bacon strips, cooked — crumbled

In a 3-qt. clear glass serving bowl, layer the first six ingredients in
order given. Combine mayonnaise and sour cream until smooth; spread
evenly over salad. Cover and chill overnight. Sprinkle with bacon just
before serving.

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SEAFOOD MARINARA

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1/2 onion — finely chopped
2 cloves garlic — finely chopped
1/2 cup white wine
3 cups good quality tomato sauce
1/4 teaspoon red pepper flakes
10 large shrimp — peeled and deveined
10 scallops — rinsed
1/4 cup chopped parsley
12 ounces angel hair pasta or vermicelli — cooked and
drained

In a large skillet, heat oil over medium-high heat.
Stir in onion and cook for 2 minutes.
Add garlic and cook for 30 seconds.
Add white wine and simmer for 2 minutes.
Stir in tomato sauce and red pepper flakes.
Bring sauce to a simmer and stir in the shrimp.
Cook for 1 minute and stir in scallops.
Simmer for 2 minutes. Stir in parsley and toss with pasta.
Serve immediately.

Yield: 2 servings

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NOTES : Show #BW8335

Mulled Cranberry Brew

Recipe By : Home Cooking, Nov 1994
Serving Size : 12 Preparation Time :0:00
Categories : Beverages Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pt Cranberry Juice
1 C Water
3/4 C Sugar
1 Cinnamon Stick
6 Whole Cloves
Lemon Peel — from 1/2 lemon, cut
— into strips
3/4 Qt Burgundy — (1 bottle)
2 tbsp Lemon Juice
Nutmeg — to taste

Syrup can be made ahead.

Combine cranberry juice, water, sugar, cinnamon stick. cloves and lemon
peel in lg saucepan. Bring to a boil. Stir until sugar is dissolved.
Simmer gently 15 min. Strain. Combine syrup with wine and lemon juice;
heat, but DO NOT BOIL.

Serve in preheated mugs with a sprinkling of nutmeg. The syrup can be
made ahead, kept in the refrigerator and combined with the wine and lemon
juice before serving.

Serves 12

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NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Cal 129.2
Fat 0.7 g
Carbs 22.7 g
Dietary Fiber 1.8 g
Protein 0.4 g
Sodium 13 mg
CFF 6.7%

Rinse rice in cold water and drain thoroughly. Warm 1 Tbs milk, soak
saffron in it. In heavy flameproof casserole over medium heat, cook
rice with soaked saffron, remaining milk, water, and spices for 25
minutes, or until rice is tender. Reduce heat to low, add sugar, cook
15 minutes longer or until mixture blends and thickens. Remove pudding
from heat and cool. Add rose water, stir well; then refrigerate ’til
well chilled. Right before serving, melt shortening over medium
skillet and sauté cashews and raisins ’til cashews are golden. Remove
pudding from refrigerator. If too thick, stir 1/4 cup cold milk. Stir
in cashews and raisins. Spoon into bowls, decorate with a circle of
sliced almonds and a sprinkle of chopped pistachios in the center.

Title: CHOCOLATE BROWN SUGAR COOKIES
Categories: Cookies, Usenet
Yield: 3 dozen

1/2 c Brown sugar
1/2 lb Butter
1/3 c Honey
1 lg Egg
1/2 t Vanilla extract
Flour (1.1 C –> glass
-measuring cup filled
-to the top)
1/2 t Baking soda
1 c Chocolate chips

Preheat oven to 375 degrees F. Cream together the butter and the brown
sugar, add egg and vanilla. Mix well. Add honey.

Measure flour and baking soda (I usually just mix the soda in with the
flour.) Add flour and soda to batter a little at a time and mix. Add
chocolate chips.

Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes
at 375 degrees F.

NOTES:

* Chocolate chip cookies with honey and brown sugar.

* For those of you who like your cookies warm! I always make up only
enough to eat, and store the batter in the fridge.

* You can substitute margarine for the butter if you want.

: Difficulty: easy, though creaming butter and sugar without a food
processor is tedious.
: Time: 10 minutes preparation, 10 minutes cooking and cooling.
: Precision: measure the ingredients.

: Karen Curran
: Digital Equipment Corporation
: decwrl!rhea!euclid!curran curran@euclid.DEC
: (EUCLID::CURRAN on DEC VMS systems)

: Copyright (C) 1986 USENET Community Trust

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