Title: SKORTHALIA (GARLIC SAUCE)
Categories: Greek, Sauces, Garlic
Yield: 1 servings

Karen Mintzias 5.00 Garlic cloves
0.25 c White vinegar Salt
125.00 g Crustless stale white bread 0.50 c Ground almonds
0.50 c Olive oil 1.00 tb Lemon juice
Freshly ground white pepper

Makes: 1 1/2 cups

Soak halved garlic cloves in vinegar for 10 minutes. Remvoe garlic to a
mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold
water and squeeze dry. Crumble into small particles and gradually blend
into garlic, adding a little vinegar to smooth the mixture.

When well pounded and smooth, transfer to a bowl if mortar is small.
Gradually beat in ground almonds and olive oil alternately with remaining
vinegar. Beat in lemon juice and add salt to taste. If mixture is very
thick, beat in a little more oil or lemon juice, depending on flavour
balance. Mixture should be the consistency of stiff mayonnaise.

Turn into a serving bowl and serve with fried fish, squid, fried or boiled
vegetables or as directed in recipes.

Food processor or blender method: Soak garlic as above. Place all
ingredients except oil in container and process or blend until smooth.
Gradually beat in oil. Adjust seasoning, flavour and consistency as above
and blend until smooth. Do not over-beat as mixture could heat and curdle.

From: “The Complete Middle East Cookbook” by Tess Mallos ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

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Easy Tea Biscuits

Recipe By : Spectator, Nov. 18/92
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups All-purpose flour
3 teaspoons Baking powder
3/4 teaspoon Salt
6 tablespoons Shortening
1 cup Milk

Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl.
Cut in shortening using a pastry blender, 2 knives or a fork until mixture
is crumbly. Add milk. Stir with fork just enough to moisten dry
ingredients. Drop dough from a Tablespoon onto ungreased baking sheet.
Bake for 10-12 minutes til lightly browned.

From the Spectator, Nov. 18/92

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Chicken (or Lamb) in Pomegranate Sauce (Khoresht-e Fesenjan

Recipe By : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 0 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large onions — chopped or sliced
5 teaspoons butter
1 large fryer chicken or 5 whole chicken breasts
1 can beef bouillon or consomme
1 cup water
2 1/2 cups finely ground walnuts
4 1/2 teaspoons pomegranate syrup (substitute sour cranber
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon saffron (or turmeric)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 teaspoons lemon juice

Saute the onions in 2 tbsp. of the butter until golden brown. Remove from
the pan. Add 3 more tbsp. of butter and saute the chicken pieces until
light brown. Add the bouillon and sauteed onions. cover and simmer gently
for 30 minutes. Cook and bone.

Prepare the sauce by stirring the water into the ground walnuts. Stir in
the pomegranate syrup and sugar, and simmer gently over a low heat for
10-15 minutes.

Combine the cooked, boned chicken and most of its drippings with the walnut
sauce; add the seasonings and the lemon juice; cover and simmer gently for
another hour. Adjust the seasonings by adding a little sugar if too sour,
or more pomegranate syrup if too sweet. The chicken pieces should be coated
with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.
Serve with rice.

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Date: Fri, 01 Oct 93 08:39:38 PDT
From: Michelle Dick

PASTRY PIE CRUST

1 cup all purpose flour
3/4 tsp lite salt (optional)
1/3 cup light corn syrup
2 T skim milk

Preheat oven to 475 degrees F. Mix flour and salt in a bowl. Combine
the syrup and milk, adding this to the flour mixture. Stir with a
fork until thoroughly mixed. Do not over-work the dough. Shape this
mixture into a ball and place between two peices of wax paper that
have been dusted with flour. Roll the pastry into a circle large
enough to fit in a 9-inch pie pan. Spray pan with a non-fat cooking
spray. Arrange crust in pan. Cut off the edges that hang over.
Prick the bottom with a fork. Bake 10 minutes or until golden brown.
Cool before adding filling. If you are making a pie where the filling
needs to be cooked with the shell, simply bake at 350 degrees F for 45
minutes or however long the recipe calls for. Work foil over edges
while baking so the crust won’t get overbrown. Remove last five
minutes.

Source: Butter Busters by Pam Mycoskie

Title: GEMFISH IN CHERMOULA MARINADE
Categories: Seafood, Moroccan, Marinades
Yield: 6 servings

2 lb Gemfish (or firm white fish)
1/2 bn Of parsley
1/2 bn Coriander
3 Cloves garlic
1/2 tb Paprika
1/2 tb Cumin
1 ts Coriander
1 pn Cayenne
2 1/2 oz Lemon juice
3 oz Olive oil

In food processor, process half a bunch of fresh
coriander, half a bunch of parsley, 3 large cloves of
garlic, 1/2 tablespoon each of paprika and cumin, one
teaspoon coriander, pinch of cayenne, 2 1/2 oz lemon
juice, 3 oz olive oil.

Marinate 2 lb of Gemfish in this mixture for at least
one hour, but preferably overnight.

Remove fillets from marinade, place in griller or
barbeque, basting in marinate while cooking. Cook 2-3
minutes each side, turning carefully only once.

From : Meryl Constance. Sydney Morning Herald. 15 th
September. 1992.

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Title: Pink Tartar Sauce
Categories: Low-cal, Sauces
Yield: 8 servings

1/2 c Mayonanaise
1 T Hamburger relish
1 t Dijon-style mustard, grainy
1 t Lemon juice

* Hamburger relish gives this creamy, flavorful sauce its pretty pink
color
~———————————————————————
~— PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg
Sodium In small serving bowl, combine all ingredients. Chill until
ready to serve

MMMMM

Baked Ham

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Ham,whole (16-18lb)

5 c Water

1/2 c Cider vinegar

2 Celery ribs

2 Bay leaves

1 ts Thyme

6 Cloves,whole

6 Allspice,whole

2 Garlic cloves,chopped

1 Onion,small,chopped

2 c Brown sugar,light,firm pack

Pineapple slices,canned

Cloves

Watercress

Sprigs of parsley

1. Put ham in roasting pan.

2. Combine water, vinegar, celery, bay leaves, thyme, cloves, allspice,

garlic and onion; pour over ham.

3. Bake in preheated 350’F. oven 3 1/2 to 4 hours, basting once every

hour.

4. Remove from oven; cool and remove skin.

5. Sprinkle with brown sugar; decorate with pineapple rings and stud with

cloves.

6. Bake in 300’F. oven until sugar browns and dries.

7. Garnish with watercress or parsley and serve.

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Title: SLICE AND BAKE SUGAR COOKIES
Categories: Desserts
Yield: 72 servings

2 c Margarine, softened
2 c Granulated sugar
3 Whole smilin’ eggs
2 Teaspoons vanilla extract
1 Teaspoon lemon extract
6 c All-purpose flour
1 Teaspoon baking soda

BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF
DESIRED COOKIE MIX: Cut four 14X12-inch pieces of
waxed paper or plastic wrap; set aside. In a large
bowl, cream margarine sugar. Beat in eggs, vanilla
and lemon extract until light fluffy. In a large
bowl, combien flour and baking soda. Gradually stir
flour mixture into egg mixture until blended. Divide
dough into 4 equal pieces. Shape each piece into an
8-to10-inch roll. Wrap each roll in 1 piece of waxed
paper or wrap. Place wrapped rolls in a plactic
freezer container w/a tight fitt- ing lid, or wrap
air-tight in a 14×12 piece of heavy duty foil; label.
Store in freezer. Use within 6 months. YIELD: 12
dozen cookies. TO BAKE: Preheat oven to 350F.
Lightly grease 2 large baking sheets. Cut forzen
dough into 1/4-in slices. Place on baking sheets
1/2-in apart, 8 to 10 min. or until edges get slightly
brown. YIELD: 36 cookies. SOURCE: MORE MAKE-A-MIX

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