Cranberry-Apple Strudle

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruit
Rcrockett

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Granny Smith apples
6 tablespoons unsalted butter
1/2 cup plus 1 tablespoon sugar
1 teaspoon cinnamon
Pinch allspice
Pinch nutmeg
3/4 cup sweetened dried cranberries
1 1/2 teaspoons cornstarch dissolved in 2 Tbs cold water
5 sheets (14-by-18-inch) phyllo dough

Peel, core and quarter the apples. Cut each quarter in half
and then each wedge into three pieces (you will have apple
chunks).

In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons
of the butter over medium-high heat. Add the sugar and
cook, stirring, until the butter and sugar melt together,
turn light brown and have the consistency of peanut butter.
Add the apples car efully (the sugar mixture is very hot).
With a wooden spoon, mix the apples carefully with the
caramel. The caramel will harden; don’t worry, it will melt
again. Mix together the cinnamon, allspice and nutmeg and
sprinkle evenly over the apples. Cook the apple mixture,
stirring often, until the caramel melts and the apples
soften and start to look cooked.

Stir in the cranberries and the cornstarch mixture. Cook
for 2 to 3 minutes, until the juices in the pan thicken and
take on a glossy appearance. Transfer the apple-cranberry
mixture to a shallow dish and let cool.

Preheat the oven to 350 degrees. Line a baking sheet that
has a raised rim all around with parchment paper.

Melt the remaining 3 tablespoons of butter. Lay a sheet of
phyllo on the prepared baking sheet. Brush the phyllo sheet
lightly with the melted butter. Place the next sheet of
phyllo on top and brush it with butter. Repeat with the
remaining sheets, but do not butter the top sheet. Reserve
a bit of melted butter to brush on top of the finished
strudel. Place the apple-cranberry mixture in a strip along
the long side of the phyllo, about 1 inch in from the edge.
Using the parchment to help keep th ings together, roll up
the phyllo to form a long log. Adjust the roll’s position
on the baking sheet so it is not touching the sides of the
sheet. The roll will leak while it cooks, so make sure it
is on the parchment paper. Brush the top of the roll with
the reserved melted butter. Bake in the preheated oven for
25 to 30 minutes, until the roll is nicely browned. Let it
sit at least 15 minutes before serving.

Per serving: 247 calories, 2 gm protein, 43 gm
carbohydrates, 9 gm fat, 19 mg cholesterol, 5 gm saturated
fat, 96 mg sodium

The Washington Pos

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NOTES :

This is a delicious alternative to the traditional pie. The
only sticking point (literally) is in trying to get the
strudel off the baking sheet when it’s done. The easiest
method is to leave the strudel on the parchment paper and
move it onto a plat ter with the parchment still beneath
it, cutting away the excess. If you don’t want to risk
breaking the strudel, slice and plate it in the kitchen, or
make individual strudels, which are easier to handle.

PORTUGUESE-AMERICAN STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Loaf portuguese bread
-(or Italian bread)
1/4 lb Chourico sausage (or more)
-(or use garlic sausage)
Liver and gizzard from turke
1 lg Onion — chopped
2 tb Olive oil
2 Garlic cloves — chopped
1/4 c Chopped parsley
1 t Black pepper
1/2 ts Paprika
2 Eggs — beaten

Soak bread in water until soft. Squeeze dry and break
up. Set aside. Simmer sausage, liver, and gizzard in
water until tender. Drain and set aside. In a large
frying pan saute onion in oil until soft. Add Garlic
and parsley. Stir in spices and meat. Add beaten
eggs. Return all ingredients to frying pan and cook
until mixture is slightly dry before stuffing the
turkey. Stuff a 12 pound turkey.

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Title: CHESTNUT SALAD (KASTANO SALATA)
Categories: Cheese/eggs, Greek, Harned 1994, Nuts, Salads
Yield: 1 batch

1 lb Chestnuts; roasted or boiled
1 tb Onion; finely chopped
1 tb Fresh parsley or coriander
— chopped
1 ts Fresh sage; chopped
1 ts Salt
1/2 ts Freshly ground black pepper
1 c Yogurt or soft cheese
Lettuce leaves
Lemon wedges

Pound or slice the chestnuts. Mix together with the
rest of the ingredients and serve with fresh lettuce
leaves and lemon wedges.

From _Greek Vegetarian Cookery_ by Jack Santa Maria.
Boston: Shambhala Publications, Inc., 1984. Pg. 107.
ISBN 0-394-74197-8. Posted by Cathy Harned.

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GARLIC SOUP (FLORIDA COOKING)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Chicken broth
2 ts Olive oil
1 sm Clove garlic or 1/2 large,-
-peeled and crushed
1 sl Cuban or French bread
1 ea Egg
Salt and freshly ground-
-pepper to taste
1 t Minced parsley
2 ts Grated hard queso blanco-
-(see Note) or Parmesan-
-cheese

Bring the chicken broth to a boil. In a small
skillet, heat the oil. Add the garlic and saute until
golden and aromatic. Place the bread in a large soup
bowl, pour the oil and garlic over it, add the boiling
chicken broth, and immediately break the egg into the
soup. It will cook in 2 to 3 minutes. Add salt and
pepper, and sprinkle with the parsley and cheese.

NOTE: There are dozens of quesos blancos, or white
cheeses, which is exactly how the name translates.
Some are soft, some fresh, but many aged. Queso blanco
generally is mild flavored, though some of the aged
ones can be quite tangy. They are found in markets in
Florida and in most cities with colonies of residents
of Caribbean, Cuban, or Mexican ancestry. Try the
cheeses, and choose the one that suits your taste.

FROM: The Florida Cookbook, by Jeanne Voltz and
Caroline Stuart. Typed in by: Ronnie Wright

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Title: LEMON CREAM COOKIES
Categories: Cookies, Fruits
Yield: 70 servings

1/2 c Almonds; blanched, slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar; packed
2 Lg Eggs
1 c Heavy cream
2 c All-purpose flour
1/2 ts Salt
1 ts Baking soda

Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter
them. Place almonds on baking sheet or pie plate and toast them in
preheated oven for about 4 mins. or just until they are crisp and faintly
colored. Set almonds aside to cool. Leave oven on. Place sugar in food
processor fitted with steel blade. Remove zest from lemons with a citrus
zester. Process zest and sugar until zest is grated, about 1 minute. Add
brown sugar, eggs and cream and process until very well mixed, 30 to 45
seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie
sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each
cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of
oven for 8 to 10 minutes, or until cookies are golden brown. Transfer
cookies to racks to cool. Store in airtight containers for up to 3 days;
the cookies can be frozen for up to 2 months. Judy Garnett/Raleigh, NC
pjxg05a

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Bailey’s Irish Cream Truffles

Recipe By :
Serving Size : 16 Preparation Time :0:15
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Bailey’s Irish Cream
1 Tbsp Butter
12 Oz semisweet chocolate
2 Egg Yolks
1/4 C Heavy Cream

Melt chocolate, Bailey’s and heavy cream tog over very low heat. Whisk
in yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate
overnight, or until firm. With spoon make small balls. Roll in
powdered sugar, cocoa, chopped nuts, sprinkles, etc.

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Title: MUSHROOM, BECHAMEL, AND CHEESE PIZZETTE
Categories: Pizza, Cheese/eggs
Yield: 6 Servings

1 Recipe pizza dough
1 lb Mushrooms
2 tb Unsalted butter
Salt pepper to taste
1 c Bechamel sauce
1/2 lb Gruyere cheese;freshly grate
2 tb Parmesan cheese; fresh grate
2 tb Unsalted butter

“The cuisine of Piedmont in Italy has a decidedly French undertone.
Where else would you eat pizza with Bechamel Sauce? If you think this
combination is a bit rich, Waverly Root, in ”The Food of Italy,“
describes a similar pizzette to which freshly grated white truffle
was added. Extravagant, yes, but absolutely scrumptious. Dried
porcini or fresh golden oak mushrooms would also make an excellent
and less expensive variation.”

Preheat the oven to 500 degrees for at least 30 minutes. Lightly coat
a baking sheet with vegetable oil.

Clean mushrooms and slice thin, then saute them in 2 tablespoons of
butter until all their excess liquid has evaporated.

Divide 1 recipe pizza dough into 6 or 10 or 12 equal pieces and roll
or press out each ball to the desired size. Arrange the pizzettes on
one or more prepared baking sheets. Spread each pizzette with some
Bechamel Sauce. Distribute the mushrooms over the sauce and top with
the cheeses. Dot each pizzette with butter and bake for 10 to 15
minutes, or until golden.

Yield: 6 6-inch appetizers size OR 10 to 12 4-inch party size
pizzette.

NOTE: Slomon suggests these crusts: Basic Pizza, Sicilian-style,
Semolina, Pepper-Lard, Sausage, Prosciutto, Herb, or Onion dough.

VARIATIONS

Soak 2 ounces of porcini in boiling water to cover for 10 minutes.
Rinse them well to rid them of their sand. Chop them roughly and
saute them in 2 tablespoons of unsalted butter for 3 minutes. Add the
mushrooms to the Bechamel and proceed with the recipe.

Fresh golden oak (also known as shiitake mushrooms) or other wild
mushrooms can be substituted for cultivate mushrooms. Halve the amount
indicated in the recipe and prepare them in the same manner as regular
mushrooms.

Source: “The Pizza Book” by Evelyn Slomon

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This is a frozen dessert, that, with a little pre-planning,
is practically instant.

“INSTANT” SORBET
Take a can of juice-packed peaches or pineapple. Freeze it for
several hours. (That’s right, just put the can in the freezer!)
Open and dump frozen contents into food processor with metal
chopping blade in place or into a blender. Process until desired
consistency. Enjoy!

Note: You can also do this with frozen bananas. I find this is a
good way to use them this time of year when they get over-ripe so
quickly. Freeze them* in “zip-lock” type bags – peeling them when
frozen can give you frostbite! They end up very creamy–like very rich
ice cream…but with no added fat,sugar, etc… *w/o peels

Title: Pierogi (Peer-o-gee)
Categories: Side dishes, Ethnic, Pasta
Yield: 8 servings

2 c Flour
2 Egg
1/2 ts Salt
1/3 c Water
Savory cheese filling
1 1/2 c Farmer cheese
1 ts Lemon juice
1 ts Sugar
1 Egg
1 Egg yolk
1/4 ts Salt

1. Mound flour on a bread board and make a well in the center. 2.
Drop eggs and salt into well. Add water; working from the center to
the outside of flour mound, mix flour into liquid in center with one
hand and keep flour mounded with the other. Knead until dough is
firm. 3. Cover dough with warm bowl 10 min. 4. Divide dough into
halves. On floured surface, using half the dough at a time, roll
dough as thin as possible. 5. Cut out 3-inch rounds with large
biscuit cutter. (Or whatever). 6. Place a small spoonful of filling
(see later) a little to one side on each round of dough. Moisten edge
with water, fold over and press edges together firmly. Be sure they
are well sealed. 7. Drop dumplings into boiling salted water. Cook
gently 3 to 5 minutes, or until pierogi float. (1 1/2 to 2 doz) There
are all kinds of fillings. I’ll give you two. SAUCE PREP: Press
cheese through a sieve into a bowl. Add remaining ingredients, mix.

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Title: Bagels
Categories: Breads, Original
Servings: 12

2 tb Yeast, dry; or
-2 packages
4 1/4 c Flour; sifted
-or as much as
-4 1/2 cups
1 1/2 c Water; tepid
3 tb Sugar
1 tb Salt

Combine water, sugar and salt. Add yeast to mixture. Beat at low speed
for
1/2 minute, scraping sides. Beat 3 minutes on high speed. By hand,
stir in
enough remaining flour to make a moderately stiff dough. Turn out on
floured board and knead until smooth. (5-8 min.) Let rest 15 minutes.
Cut
into 12 portions. Shape into smooth balls. With floured finger, punch
a
hole in center and enlarge the hole working each into a uniform shape.
Let
rise 20 minutes. In large kettle put one gallon water and one
tablespoon
sugar. Bring to boil, then reduce to a simmer. Drop 4-5 bagels in at a
time cooking 3 1/2 minutes on each side for a total of seven minutes.
Drain. Place on ungreased sheet. Bake at 375 30-35 minutes.

Debi LLora From Anne MacClellan disk 7/24/93

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