Title: Lemon-lime Sheet Cake *
Categories: Jello, Box cakes, Cakes
Yield: 8 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 sm Lime jello
3/4 c Water; boiling
1/2 c Water; cold
1 pk Lemon Supreme cake mix
1 pk Dream whip; 2 to 2-1/2 cup
– yield
1 sm Instant lemon pudding
1 1/2 c Milk; coled

Dissolve gelatin in boiling water. Add cold water. Set
aside at room temperature. Mix and bake cake as
directed for a 9×13″ cake. Cool cake 20-25 minutes.
Poke deep holes through top of cake. Pour gelatin
mixture into holes. Refrigerate cake while preparing
topping. In a chilled deep bowl, blend and whip the
whipped topping, pudding and milk until stiff (3-8
minutes). Immediately frost cake.

MMMMM

Title: Exotic Salad with Pineapple Figs
Categories: Fruits, Salads
Yield: 8 tiny molds

2 pk Lime-flavored gelatin
1 c Boiling water
1 c Crushed pineapple
— and its syrup
1/2 c Thin-sliced coconut
1/2 c Chopped walnut halves
-OR- pecan halves

Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple
Figs for an appetizing luncheon. For Pineapple Figs, place about 20
California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2
slices lemon, and 1 cup sugar. Bring to a boil, lower heat to simmer,
cover and cook for 30 minutes. Chill before serving with Exotic Salad.

EXOTIC SALAD:

Stir gelatin into hot water and stir until dissolved. Add remaining
ingredients. Place in individual molds. Chill. Turn out on salad
greens, top with mayonnaise and sprinkling of coconut.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

WEINER BATTER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
3 tb Cornmeal
1/4 ts Paprika
1 t Mustard
Pepper
1 Egg
1/2 c Milk
1 lb Wieners

Make batter and drop wieners into batter to coat.
Drop in hot deep fat and cook until brown. If you
have sticks, fasten wieners to sticks before dipping
into batter.

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KEFALLINIAN SPICY MEAT PIE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 sm Leg of lamb
– boned, cut into 1″ pieces,
– bones reserved
1 Lemon (juice only)
1/4 c Oil or butter
1 Onion — chopped
3 md Potatoes — parboiled in their
– jackets, peeled diced
1 lg Carrot — parboiled, diced
3 c Parboiled white rice — drained
2 tb Tomato puree
1 c Feta cheese, crumbled
1/2 c Chopped fresh parsley
2 Sprigs fresh mint — chopped
1 t Dried oregano
1 Garlic clove — sliced
1 t Ground cinnamon
1 Orange or lemon peel
– cut into pieces
Salt freshly ground pepper
16 Commercial filo sheets
6 tb Butter (or more) — melted
3 Hard-boiled eggs — quartered

On the island of Kefallinia in the Ionion Sea, the
Feast Day of Analipseos (Ascension Day) is celebrated
with the traditional “kreatopita” (meat-pie). This
spicy pie also ushers in the beginning of Lent on the
day of Apokreas.

In a stock pot, cover the lamb bones with cold water.
Simmer, covered for 1 hour. Strain, boil down to 1
cup, and set aside. Sprinkle the lemon juice on the
lamb cubes. Heat the oil or butter in a heavy pan, add
the onions and lamb, and saute the meat on all sides
until the onions are soft without browning. Pour the
onions, lamb, and juices into a large bowl. Add the
diced potatoes and carrot, rice, tomato puree, cheese,
parsley, mint, oregano, garlic, cinnamon, and fruit
peel and season with salt and freshly ground pepper.
Add enough reserved lamb broth for liquid while pie
bakes, then mix with a wooden spoon.

Butter the bottom and sides of a 9 x 12 x 3 inch pan.
Spread 8 filo sheets, brushing the melted butter in
between the sheets, making sure the pastry fits the
sides and bottom of the pan. Pour in the filling,
spreading evenly with a spatula. Place the egg
quarters here and there across the top and cover with
the remaining filo sheets, brushing with butter as
before. Flute the edges with two fingers or a fork and
brush the top with butter. Using a sharp knife, score
the top 3 filo sheets into square or diamond shapes,
or prick the homemade pastry with a fork. Bake for 40
to 50 minutes in moderately slow oven (325 F), raising
the temperature to 350 F during the last 10 minutes.
Remove from the oven and let stand on a rack for 15
minutes. Remove from the oven and let stand on a rack
for 15 minutes. Cut into diamonds or squares and serve
warm.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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BLACKBERRY YOGURT MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Fresh blackberries, washed
-and dried
1 tb Sugar
1 lg Egg
1 c Plain or honey yogurt
3 tb Butter or margarine, melted
2 1/2 c Variety baking mix ( eg
-bisquik)
1 t Chopped lemon zest

Preheat oven to 400F. Sprinkle berries with sugar;
toss lightly to coat; set aside. In a large bowl,
beat egg; add yogurt and melted butter or margarine;
beat until smooth; add baking mix; stir until just
blended; fold in berries and lemon zest. Spoon
mixture into greased or sprayed muffin cups, 3 inch in
diameter and 1-1/2 inch deep. Bake for 20-25 minutes,
or until a toothpick inserted in the centre comes out
clean. Cool for 5 minutes in cups; finish cooling on
rack. Makes 6 muffins (large)

Origin: Appeal (quarterly publication from Overwaitea
Foods) Shared by: Sharon Stevens.

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Title: Chicken Noodle Soup
Categories: Soups
Yield: 4 quarts

1 c celery; chopped
1 c onion; chopped
1/4 c margarine
12 c water
1 c carrot; diced
3 tb chicken bouillon
1/2 ts marjoram leaves
1/4 ts pepper
1 ea bay leaf
6 oz egg noodles (medium)
4 c chicken, cooked; diced
1 tb parsley; chopped

In large Dutch oven, cook celery and onion in butter until tender; add
remaining ingredients except noodles and parsley. Bring to boil. Reduce
heat. Simmer covered for 30 min. Remove bay leaf; add noodles and
parsley. Cook 10 min longer or until noodles are tender, stirring
occasionally. About 4 quarts.
—–

Misestrone Casalinga

Recipe By : Your Good Health, Mar/Apr 1994 – Mc Dougall Newsletter
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews Vegetarian
Beans/Peas Mcdougall
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C White Beans — dried
10 C Water — or veggie broth
1 Onion — coarsely chopped
2 Garlic Cloves — minced
2 Leeks — sliced
2 Carrots — sliced
2 Stalks Celery — sliced
2 Lg Potatoes — peel, chunk
1/2 lb Mushrooms — thickly sliced
2 Zucchini — cun in half length-
— wise, thick sliced
1 C Green Beans — 1″ pcs
15 oz Stewed Tomatoes — Italian style
1 tbsp Parsley
1 tsp Dried Basil
1/2 tsp Dried Rosemary
1/4 tsp Dried Sage
1 C Cabbage — shredded
1/2 C Frozen Peas
1/2 C Orzo — or other sm pasta
Pepper — to taste

Soak beans covered in water, overnight. Drain. Place beans and water or
broth in lg soup pot with onion and garlic. Bring to boil, cover and cook
over low heat for 1 hr. Add leeks, carrots, celery, potatoes, mushrooms,
zucchini, green beans, tomatoes, and seasonings. Continue to cook for
another hr. Add cabbage and peas. Cook 20 min. Add pasta and cook
another 10 min. Sprinkle with freshly ground pepper before serving.

HINT: This soup is even better when it is reheated. It also freezes
well. The veggies may be varied to suit your own tastes or to use what
you have available.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

– – – – – – – – – – – – – – – – – –

NOTES : Cal 159.5
Fat 0.7g
Carbs 32.5g
Dietary Fiber 6.1g
Protein 8.4g
Sodium 205mg
CFF 3.6%

Title: Veal Stock – Master Chefs
Categories: Basics, Stocks, Masterchefs, New york, Obar
Yield: 2 quarts

2 tb Oil, vegetable 4 ea Garlic, cloves, unpeeled
6 lb Bones, veal, meaty, OR 1 bn Parsley, stems
— combination of veal 2 c Water, plus more as needed
— and beef bones 2 md Tomatoes, fresh or canned,
2 md Onions, trimmed, quartered — cored, coarsely chopped
— don’t peel 1/2 ts Thyme, dried, or
2 lg Carrots, peeled, trimmed 3 ea Thyme, sprigs
— coarsely chopped 2 ea Bay leaf
2 ea Celery, stalks, trimmed, 2 ea Cloves
— coarsely chopped 3/4 ts Salt, coarse
1 ea Leek, trimmed, halved 8 ea Peppercorns
— lengthwise, coarsely —
— chopped, (white and —
— green parts)

Preheat oven to 450 F.

Put the oil in a roasting pan and heat briefly in the oven.

Add the bones to the oil in the pan, toss to coat and roast for 35
minutes.

Add the onions, carrots, celery, leek, garlic and parsley, tossing
them all to coat with fat. Roast 30 minutes longer.

Remove the pan from the oven and transfer the bones and vegetables to
a clean stockpot. Drain off as much of the fat as possible.

Place the roasting pan over medium-high heat (use 2 burners if
necessary), and add 2 cups of cold water and boil briefly. Scrape up all
of the browned bits into the water.

Transfer the liquid to the stock pot and add enough cold water to
cover. Bring slowly to a boil, skimming off all of the froth that forms.

Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to cover
the ingredients. Skim whenever necessary.

Add peppercorns for the last 15 minutes of the simmering.

Strain the “soup” into a large bowl through a colander lined with a
double layer of dampened cheesecloth. Gently press the solids to extract
all of the liquid, and discard the solids.

Pour the stock into containers for storage and label and date them.

The stock will “keep” for up to 3 days in a refrigerator, and up to 6
months in a freezer.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

—–

Title: CHOP CHAE
Categories: Oriental
Yield: 6 servings

2 oz Clear noodles
1 tb Oil
1 ts Salt
2 Celery stalks
– sliced diagonally
2 md Onions; sliced vertically
1/2 lb Mushrooms, fresh or canned
1 md Carrot; shredded
1/4 lb Fresh snow peas; julienned
1/2 lb Beef or chicken
2 Eggs
1 Soy sauce
Fresh ground black pepper

Soak noodles in hot water; drain and chop coarsely.
Beat eggs, fry and cut into thin strips. Cut meat into
thin pieces and marinate as in Bul-ko-kee. Heat wok;
add oil; when hot, add salt and stir-fry vegetables
one at a time. As vegetables are cooked, remove and
keep warm in a large metal bowl or pot on low heat.
Fry meat last; add to vegetables; add noodles; mix
well and season to taste with soy sauce and pepper;
garnish with egg strips.

—–

BEEF STEW WITH CRANBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Fruits/nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Safflower oil
2 tb Unsalted butter
2 lb Stewing beef
-ÿÿLamb or pork
– cut into 1-in cubes
3/4 ts Salt
Freshly ground pepper
2 lg Garlic cloves — peeled
2 md Onions — peeled
3/4 c Dry red wine
3/4 c Beef stock or beef broth
2 tb Red wine vinegar
1 tb Tomato paste
1 1/2 c Fresh cranberries
1/3 c Light brown sugar, packed
2 tb Flour

HEAT 1 TABLESPOON each of oil and butter in 6-quart pot. When oil is hot,
add half the beef and brown it well on all sides; remove and reserve. Heat
remaining oil and butter and brown remaining meat. Remove pot from heat,
remove meat and discard fat. Return meat to pot and toss with 1/2 teaspoon
of salt and freshly ground pepper. Metal blade: Turn on machine, drop
garlic through feed tube and process until minced; add to pot. Medium
shredding disk: Use firm pressure to shred onions. Use slotted spoon to
lift onions from their juice and add to pot. Discard juice. Add wine, stock
or broth, vinegar, tomato paste and remaining 1/4 teaspoon of salt to pot
and bring to boil. Reduce to simmer, cover and cook until meat is
tender–about 2 hours. Metal blade: Pulse to chop cranberries coarsely with
brown sugar and flour. Add cranberries to pot, stir well and cook for 10
minutes longer. Can be served immediately, but best if made up to 4 days in
advance, refrigerated and gently reheated. Adjust seasoning. Can also be
frozen up to 3 months.

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