PASTELITOS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
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Stephen Ceideburg
500 g Plain flour
170 g Butter, chilled and cut into
-small pieces
Tablespoon salt
2 ts Fresh lemon juice
1 Egg
240 ml Iced water
130 g Butter, melted and cooled
60 g Plain flour
360 g Quince paste, mixed with
150 ml Of any sweet wine.
Syrup:
450 g Sugar
200 ml Water
Vanilla essence
Oil or vegetable shortening
-for deep-frying

To make the puff pastry: Cut the butter into the flour
and salt until the consistency of crumbs. Gradually
mix in the lemon juice and add the egg. Then, working
the dough continuously with the fingers, add the water
3 tablespoons at a time. When all the water has been
ab- sorbed and the dough is quite smooth, place it on
a lightly floured surface and knead it for about 10-15
minutes until smooth and elastic. Leave to rest 20-30
minutes, covered with a dry tea towel. Roll out the
dough thinly, to about 80 cm square. Brush the surface
with some of the melted butter, dust it with flour and
smooth the flour evenly into the butter with the hand.
Fold the dough in half and repeat the buttering and
flouring process. Then repeat the process twice more
(4 times in all) until the dough is only 20 cm square.
Roll out to about 40 cm square and trim to a perfect
39 cm square. Cut the dough into 36 x 6.5 cm squares.

To assemble: Place about 1 teaspoon of quince filling
in the centre of half the squares, then top each with
another square at a 45- degree angle so you end up
with an eight-pointed star, and press the dough around
the filling to secure it firmly. Shape the pastelito
into a flower by putting a forefinger in turn on each
point of the star, pointing inwards to the centre,
then use your thumb and middle ringer to pinch the
adjoining points of the bottom square up around the
forefinger. This is less complicated than it sounds.

To make syrup: Heat the sugar and and water into a
small saucepan, stirring until the sugar is thoroughly
dissolved. Boil steadily without stirring for 5-10
minutes until glossy and thickened. Stir in a few
drops of vanilla essence and keep warm.

To deep fry: Put about 7-8 cms of oil or shortening in
two deep pans or saucepans. Heat one pan on medium
heat (to about 75 degrees C) and the other until it is
hot (180 degrees C). Drop 2 or 3 paste- litos into the
warm fat and fry for 3-4 minutes, basting once or
twice, until the layers of puff pastry begin to
separate and open up like a flower. Do not let colour,
but rapidly remove the pastelitos to the pan of hot
oil, and fry on both sides for about 2 minutes until
golden brown. Drain the pastelitos on absorbent paper,
then dip in the warm syrup and place on a serving
plate. Serve at room temperature.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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NURI’S HOT AND SOUR SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cloud ears
1/4 c Golden needles
1/4 lb Pork, shredded
-into matchstick size
3 tb Cornstarch
2 ts Sherry
1/2 c Water
3 tb White-wine vinegar
White pepper to taste
1/2 ts Hot oil
2 ts Sesame oil
4 c Chicken stock
Salt to taste
1 tb Soy sauce
2 Bean curds,
-each cut in 8 pieces
1 Egg, beaten
2 Scallions, chopped

Soak cloud ears and golden needles in hot water about
15 minutes or until noticweably increased in size;
drain. Shred cloud ears. Cut golden needles in half.
Combine pork with 1 tablespoon corn starch and sherry.

Mix 2 tablespoons cornstarch with water; set aside

Combine vinegar, pepper, hot oil, and sesame oil in
bowl; set aside.

Bring chicken stock, salt, and soy sauce to boil in
large soup pot. Add pork; boil 1 minute. Add cloud
ears, golden needles, and bean curds; boil
1 minute.
Add cornstarch mixture; stir until thickened. Lower
heat.

Add vinegar mixture. Taste; adjust seasoning if
necessary. Slowly stir in egg. Garnish with scallions.

Smile (from 1001 Oriental Recipies)

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White Chili #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Beans
Chicken Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHICKEN MIXTURE—–
2 tablespoons Butter
1 Bunch chopped scallions
1 medium Sweet yellow pepper chopped
10 milliliters Garlic — minced
4 Fresh jalapeno peppers
Seeded and chopped
1/2 teaspoon Fresh grated ginger
1/2 teaspoon Salt
1/2 teaspoon Sage
1/2 teaspoon Cumin
1 1/2 Chicken breasts skinned
Boned and cut into pieces
—–SAUCES—–
3 tablespoons Butter
1/4 cup Flour
1/2 cup Cream
2 cups Chicken broth
1 can corn — (17-oz)
1 Jar great northern — (3-lb)
Beans
—–EXTRA SEASONINGS: OPTIONAL—–
Cayenne pepper
White pepper
1 Jar pickled — (11-oz)
Jalapeno peppers
Grated Monterey jack cheese

CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions, yellow
pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add
chicken and cook until just done. Do not overcook. Remove chicken from
pan and set aside.
SAUCE: Melt the 3 Tb butter in the same pan. When bubbling, add flour,
and whisk briskly while adding cream. When smooth and thick, add chicken
broth. Stir until blended. Stir in corn, beans, and chicken mixture and
simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white
pepper, and 4 ounces of pickled jalapenos with a little juice. Serve
chili hot, topped with grated cheese and accompanied by corn bread.

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Per serving: 1156 Calories; 94g Fat (71% calories from fat); 33g Protein;
53g Carbohydrate; 264mg Cholesterol; 4841mg Sodium

RASPBERRY TEA MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Robbie Shelton
6 tb Instant Tea — dry
2 pk Raspberry Sugar-Sweetened
-Soft Drink Mix — (5 oz ea)

Mix tea and drink mix (dry). Store in thightly
covered container. for each serving, place 3 teaspoons
mix in cup for hot tea or glass for cold tea. Fill cup
with boiling water or glass with cold water; stir.
About 1 1/2 cups mix (24 servings).

Nutritional Information per serving: Calories 50,
Protein 0g, Carbohydrate 12g, Fat 0g, Cholesterol 0mg,
Sodium 0mg, Potassium 15mg.

This recipe is from Betty Crockers “GLORIOUS HOLIDAYS”.

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ESTELLE’S BROCCOLI PUFF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Frozen broccoli
1 1/2 c Shredded cheddar cheese
1 1/2 c Milk
2 Eggs
1/2 ts Salt
3/4 To 1 cup bisquick
1/2 c Butter (softened)

Blend milk, eggs, salt and butter.

Add bisquick, then add cheese

Add broccoli, half cooked

Bake at 350 for 1 hour or until cooked.

From: Estelle Shared By: Pat Stockett

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PECAN LOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Easy
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Pecans
1 c Bread crumbs, dry
1 sm Onion
2 md Potatoes
1 1/2 c Soy milk
1/2 c Soy flour
1 t Salt
1/2 ts Sage
Non-dairy margarine

Grind nuts and bread crumbs separately in blender.

Chop onion and potatoes in soymilk in the blender.
Add to nut mixture.

Add soy flour, salt and sage; mix well. Pour into
greased loaf pan. Dot the top with small pea-sized
pieces of margarine. Bake at 350 degrees fro 30
minutes. Serve with brown gravy.

From DEEANNE’s recipe files

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Title: Carrot and Raisin Salad WW
Categories: Salads, Vegetables, Ww
Yield: 2 servings

2 c Carrots; grated
1/2 c Crushed pineapple (no sugar)
2 tb Raisins
1 tb Lemon juice
1/4 c Low-fat yogurt
2 tb Reduced-calorie mayo
1 pk Equal (sweetener)
2 ts Coconut; shredded

In medium bowl, combine carrots, pineapple, raisin,s and lemon juice.
Using a wire whisk-in small bowl combine remaining ingredients except
coconut; pour over carrot mixture and toss until well coated. Cover
bowl with plastic wrap and refrigerate for at least 1 hour. Just
before serving, toss again and sprinkle with coconut. 1 serving=2
vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange 180
calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg
sodium. 7 mg chol.

MMMMM

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Sage Caraway Vinegar

1 cup packed fresh sage leaves plus sprigs for garnish, rinsed
and spun dry
1 1/2 teaspoons caraway seeds, bruised with a rolling pin
1 3/4 cups cider vinegar
1/4 cup water
Put the sage leaves in a very clean 1-qt glass jar and bruise
them with a wooden spoon. Add the caraway seeds, the vinegar,
and the water and let the mixture steep, covered with the lid, in
a cool dark place for 4 days to 2 weeks. Strain the vinegar
through a fine sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2-pint glass jars. Add the sage
sprigs and seal the jars with the lids.

NORA MILL WHOLE WHEAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c NORA MILL whole wheat m. mix
2 ea Eggs
1 c Buttermilk (milk is okay)
1/2 ea Melted butter or margarine

Preheat oven to 475 degrees F. Grease muffin tins.
Beat eggs and butter- milk (or milk). Then add in
butter. Stir in mix (do not over mix, leave it
lumpy). Divide into muffin tins and bake for 20
minutes. Muffins should be firm and pulling away from
the sides of pan.

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BISQUICK SAUSAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Breakfast sausage
3 c Bisquick mix
1 lb Chedder cheese

Combine sausage, bisquick and grated cheese and mix
very well. Form into 1 to 2 inch size balls. Place
on ungreased baking sheet and bake at 300 degrees for
25 to 30 minutes or until lightly browned. May be made
ahead and frozen.

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