Tomato Olive Spirals

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz pkg hot roll mix
1/2 cup oil packed dried tomatoes
1 8 oz pkg cream cheese — softened
1 3 oz pkg cream cheese — softened
1/2 cup ripe olives, pitted — finely chopped
1/4 cup green onion — chopped
1 egg yolk — slightly beaten
1 teaspoon cracked black pepper
1/2 teaspoon dried oregano or thyme — crushed
1 egg — slightly beaten
1 tablespoon water

Prepare hot roll mix according to the package directions. After kneading the
dough, divide it into thirds. Cover the dough loosely and let rest for 5
minutes.

Meanwhile, for the filing, drain the tomatoes, reserving the oil. Chop the
tomatoes. In a medium mixing bowl combine the chopped tomatoes, cream
cheese, olives, green onions, egg yolk, pepper and oregano or thyme. If
necessary, stir in enough of the reserved tomato oil (about 1 tablespoon) to
make a filling of spreading consistency.

On a lightly floured surface, roll each portion of the dough to a 14″ x 11″
rectangle. Spread a third of the filling on each rectangle to within 1/2″ of
the edges. (The filling amount will seem generous.) Roll up each rectangle
tightly from a long side. Seat seams. Place, seam side down, on a greased
large baking sheet. Cover and let rise until nearly double, about 30 to 40
minutes.

Slash the loaf tops with 3 or 4 diagonal cuts, about 1/4″ deep. Combine egg
and water, brush onto loaves. Bake in a 375 degreen oven about 25 minutes or
until tops are golden. Cool on a wire rack. Serve warm or at room
temperature. Slice to serve. Makes 72 spirals.

To make ahead: Wrap the baked and cooled loaves individually in heavy foil
and freeze. To reheat, bake each foil wrapped roll in a 300 degree oven
about 30 minutes or until heated through. (Does not say whether to thaw out
loaves or to put them in frozen!)

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Beef Stew

Recipe By : WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA)
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups and Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
(see below)

3 to 4 lb. stew meat (browned in margarine with a little chopped onion and
a little garlic salt) Salt to taste.

Put in Dutch Oven or large pan, cover with water. Cook slowly 2 or 3 hours
until meat is tender.

Add:
6 to 8 potatoes (cut in bite size)
4 to 5 carrots (cut in bite size)

Cook 30 to 45 minutes (until vegetables are done). May need to add more
salt and pepper to taste.

The last half hour add the following:
1 bottle Chili Sauce
2 T. Worcestershire Sauce
2 t. prepared mustard

Thicken just a touch with cornstarch mixed with water.

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Green Bean, Zucchini And Potato Stew

Recipe By : Bon Appetit May 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Bon Appetit Magazine
Chowder, Soups Stews Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans — trimmed halved
— crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini — cut into
— 1-inch-thick slices
8 ounces russet potatoes — peeled cut into
— 1-inch cubes
3/4 cup chopped fresh italian parsley
1 can italian-style tomatoes — drained juices
— reserved tomatoes
— chopped (28-ounce)

Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and
saute 5 minutes. Add green beans and cayenne pepper and saute until onion is t
ranslucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoe
s and their juices over vegetables. Bring to boil. Reduce heat. Cover and si
mmer until potatoes are tender, stirring frequently, about 45 minutes. Season
with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover
and refrigerate.) Serve warm or at room temperature.

6 to 8 Servings

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Notes: Greeks call this fassolakia Iadera. It’s a traditional vegetable mixtur
e that is often eaten cold, accompanied by hunks of country bread and feta chee
se.

Converted by MC_Buster.

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Pumpkin Empanadas

Recipe By : Pumpkin Patch Website
Serving Size : 18 Preparation Time :0:00
Categories : Pumpkin Desserts
Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground allspice
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 1/3 cups shortening
1 cup plus 2 tablespoons milk
1 egg white — beaten
1/2 teaspoon ground cinnamon
1/4 cup sugar

Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set aside.
Combine flour, 1/2 cup sugar, baking powder and salt; cut in shortening with
pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk
evenly over surface; stir with a fork until all dry ingredients are
moistened. Shape into a ball; chill. Roll out to 1/8-inch thickness; cut
into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of
each circle. Moisten edges with additional milk; fold in half, and press
edges together with a fork. Brush empanadas with egg white; place on
ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or
until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas
while still warm. MC formatting and posted by bobbi744@sojourn.com

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NOTES : Makes 1 1/2 dozen.
Origin: Lone Star Legacy I

Title: SAUCY SHRIMP
Categories: Chinese, Appetizers, Seafood
Yield: 6 servings

1/2 lb Medium Raw Shrimp
1/4 c Teriyaki Baste Glaze
2 tb Dry Sherry
1 tb Lime Juice
1 tb Sliced Green Onions Tops
1/2 ts Tabasco Pepper Sauce

Peel, devein and butterfly shrimp. Combine teriyaki
baste glaze, sherry, lime juice, green onions and
pepper sauce in medium bowl; stir in shrimp. Cover,
refrigerate at least 1 hour, stirring occasionally.
Remove shrimp and place on rack of broiler pan. Broil
2 to 3 minutes on each side, or until shrimp are
opaque and cooked. Serve immediately with wooden
picks. Typed by Syd Bigger.

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Title: Jamaican Meat Patties
Categories: Snacks, Appetizers
Yield: 1 Servings

2 tb Oilve oil
1 Onion;finely chopped
3 Garlic cloves;finely chopped
1 lb Ground beef; lean
1 tb Curry powder
1 ts -salt
1/2 ts -freshly ground black pepper
1/2 c Bread crumbs, dry
1/2 c Chicken stock ;or water
2 Green onions;finely chopped

————————–PASTRY————————–
2 c Flour;all purpose
1/2 ts Tumeric
1/4 ts -salt
2/3 c Shortening or Butter;cold,
-diced
1/4 c -ice water or more if
-necessary
1 Egg; lightly beaten

Heat oil in large heavy skillet. Add onions and
garlic. Cook, stirring till onion wilts. Add ground
meat. Cook, stirring until meat is browned and
combined with onions. Sprinkle with curry, salt and
pepper. Cook about 5 minutes. Stir in breadcrumbs and
stock or water. Cook, stirring often, about 20
minutes. Mixture should be thick but not dry. Stirin
green onions.
Make pastry by combining flour with tumeric and salt.
Cut in butter or shortening until in tiny bites. Add
water; gather into a ball. Roll out to about 1/4″
thivkness and cut into 4″ circles. Gather remaining
dough together and lightly cut out again. Place about
1 Tbsp filling on each circle. Brush edges with
lightly beaten egg, fold over and seal. Preheat oven
to 400F. Place patties on cookie sheets lined with
aluminium foil. Brush lightly with remaining lightly
beaten egg. Bake 25 to 30 till browned. MAKES: Approx
30 Patties These can be made ahead and frozen.

SOURCE: Marion Kane, The Toronto Star

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Title: HOLIDAY FIZZ
Categories: Beverages, Diabetic
Yield: 34 servings

Stephen Ceideburg
3 qt Seltzer water
2 c Whipping cream
2 1/3 c Torani raspberry syrup (see
-note)
3/4 c Torani orgeat (almond) syrup

This won an award for Marilee Syme of Portland in an
Automobile Club of Oregon Zero Proof MixOff contest.

Mix seltzer, cream and syrups. Serve over ice.

Note: The syrups can be found in specialty food stores
and some coffee stores.

Per serving: 135 calories (1 percent from protein, 65
percent from carbohydrate, 34 percent from fat), less
than 1 gram protein, 22 grams carbohydrate, 5 grams
fat, 19 milligrams cholesterol, 74 milligrams sodium.

Exchanges: 1 fruit, 1 fat.

Makes 34 1/2-cup servings

Posted by Stephen Ceideburg

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Title: PIZZA PLEASURE BREAD FOR ABM
Categories: Abm, Bread
Yield: 8 servings

MMMMM————————REGULAR LOAF—————————–
3/4 c Water
2 c White bread flour
1 tb Dry milk
1 tb Sugar
1 ts Salt
1 tb Butter
1/3 c Pepperoni, chopped
1/4 c Mozzarella, shredded
2 ts Parmesan, grated
1/4 c Mushrooms, canned drained
2 tb Onion flakes
1/2 ts Garlic powder
1/2 ts Oregano
1 ts Fast rise yeast **OR**
2 ts Active dry yeast

MMMMM————————-LARGE LOAF——————————
1 1/3 c Water
3 c White bread flour
2 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
2 tb Butter
1/2 c Pepperoni, chopped
1/3 c Mozzarella, shredded
1 tb Parmesan, grated
1/3 c Mushrooms, canned drained
1/4 c Onion flakes
3/4 ts Garlic powder
3/4 ts Oregano
1 1/2 ts Fast rise yeast **OR**
2 1/2 ts Active dry yeast

SUCCESS HINTS: Use stick pepperoni and dice into 1/4″ chunks As with
all cheese bread, loaf appearance will be unusual due to the moisture
of the cheese — a small price to pay for great taste! This bread can
be made with the regular and rapid bake cycles. CALORIES: 211
PROTEIN: 16% CHOLESTEROL: 11.7mg CARBOHYDRATES: 53% SODIUM: 501mg
FAT: 31% ~- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
PO Box 240888, Anchorage, Alaska 99524-0888

MMMMM

Title: Salade D’Endives
Categories: Salads, Dressings, Masterchefs, Norleans, Lapro
Yield: 4 servings

12 ea Endive, Belgian, split
1 tb Mustard, Dijon
1/4 c Vinegar, wine, red
Salt (to taste)
Pepper (to taste)
1 tb Juice, lemon
3/4 c Oil, walnut
1/4 c Walnuts
2 md Tomatoes

Beat together the mustard, vinegar, salt, pepper and lemon juice.

Slowly drizzle in the oil, emulsifying the salad dressing.

Toss the endive with the dressing and add the walnuts and
tomatoes as garnish.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

MMMMM

Title: Lemon Meringue Pie
Categories: Pies
Yield: 8 servings

1 pk jello lemon flavored pudding
1 pie filling (4 serving size)
2/3 c sugar
2 1/4 c water
3 ea egg yolks
2 tb lemon juice
2 tb butter or margarine
1 ea baked 9 pie shell,cooled
3 ea egg whites
6 tb sugar

Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over
medium heat,until mixture comes to a full bubbling boil. Remove from
heat.Blend in lemon juice and butter.Cool 5 minutes, stirring
twice.Pour into pie shell.
Beat egg whites until foamy throughout.Gradually beat in 6
tablespoons sugar and continue beating until mixture will form shiny
peaks.Spread over pie filling.Bake @ 425 degrees for 5 to 10 minutes
or until meringue is delicately brown.Cool at least 4 hour before
cutting.

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