Title: MAPLE SYRUP SHORTBREADS
Categories: Cookies
Yield: 36 servings

———————————SHORTBREAD———————————
1/2 c Unsalted butter
1/4 c Sugar
1 c All-purpose flour

——————————-MAPLE TOPPING——————————-
3/4 c Packed brown sugar
1/3 c Pure maple syrup
1 tb Unsalted butter; room temp.
1 ts Vanilla
1/2 c Chopped toasted walnuts

For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch
square baking dish. Cream butter and sugar in processor unitl light and
fluffy. Add flour and process just until blended; do not form ball. Pat
into bottom of prepared dish. Bake until shortbread is light brown, about
25 minutes.

For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and
vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until
topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2″ squares.
Store in airtight container.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

—–

Ritzy Chocolate-Covered Nuts

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MM — €
1 MM —————————CANDY——
2 c Almond slivers
1 c Sugar
1/3 c Water (or less)
MM — €
1 MM M————————–TOPPING—- — €
12 oz Chocolate (can use
chips — but if they
have a gray bloom
they might not melt)

In a heavy sauce pan, boil almond slivers, sugar and water over low to
medium heat until all the water is gone and the sugar crystallizes on
the peanuts.

Pour almond slivers out onto a well-greased baking sheet. Separate
clumps with a greased fork. Bake in a preheated 350 degree F. oven
about 15 minutes. Be careful not to burn.

Melt chocolate over low heat with constant stirring. When candied
almonds have cooled, dip into melted chocolate. Place on foil to set.

– – – – – – – – – – – – – – – – – –

Title: Soft Whole Wheat Pretzels
Categories: Kids, Snacks
Servings: 6

2 (16 oz) loaves frozen whole
-wheat bread dough, thawed
1 Egg white, slightly beaten
1 ts Water
Coarse salt

Thaw bread in the refrigerator overnight. From each loaf, shape 12 1-1/2
inch balls. Roll each ball into a rope approximately 14 inches long. Shape
into pretzels by forming a knot and looping ends through. Arrange pretzels
one inch apart on well-greased baking sheet. Let stand for 20 minutes.
Brush combined egg white and water on pretzels, then sprinkle with coarse
salt. Place in a shallow pan containing one inch of boiling water on a
lower rack in the oven. Bake pretzels on a cookie sheet on a rack above the
water at 350 for 20 minutes or till golden brown. Makes two dozen pretzels.

Variation 1: Pretzel Sticks can be made by beginning with balls rolled into
8-inch sticks. Try pretzel letters, which is something small children will
enjoy helping you do.

Variation 2: Roll sticks 4-6 inches long in mixture of melted butter,
cinnamon and sugar before baking.

MMMMM

CREAMY TOMATO ONION SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Onions, chopped
3 tb Defatted chicken stock
2 c Pureed fresh tomatoes, or
-canned unsalted tomatoes
1 t Sweet basil
1 md Garlic cloves, pressed, or 1
-Tbs garlic powder
1/4 ts Coarsely ground pepper

1 10.5 oz. package Mori-Nu Silken Tofu (soft), drained
Optional — pinch of salt; add margarine or butter, if
desired

In a medium saucepan, saute onions in chicken stock
until transparent. Add pureed tomatoes along with next
three ingredients. Simmer for 10 to 15 minutes.

In a blender or a food processor,process tofu until
smooth and stir into the tomato mixture. Simmer and
serve hot.

Makes 3 servings of 8 oz. each. Per serving (without
salt): 101 calories, 7 g protein, 2.8 g fat, 13.4g
carbohydrates, 0 mg cholesterol, 14mg sodium. Optional
ingredients not included in calibrations.

Posted by Helen Fleischer.

– – – – – – – – – – – – – – – – – –

Title: Turkish Sea Bass
Categories: Diabetic, Low-fat/cal, Main dish, Fish
Yield: 4 sweet ones

4 Cloves garlic; minced 2 ts Fresh grnd. black pepper
1 c Pitted black olives 1/4 c Olive oil
-chopped 2 lb Sea bass fillets
1 ts Crumbled dried oregano -(4 to 6 ea)
1 ts Crumbled dried basil 1/2 c Vegetable stock -OR-
2 tb Minced parsley – dry white wine
1 1/2 ts Salt

Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper. Heat oil in a large baking dish
at 425 degrees F. for 1 minute. Spread olive mixture evenly over
bottom of baking dish. Arrange sea bass, skin side up, on top. Pour
vegetable stock around fillets. Bake, basting occasionally with
juices, until done. To serve, arrange fillets olive mixture on
heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,
Instanbul, Turkey

MMMMM

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

—–

Title: PLUM DELICIOUS PORK CUTLETS
Categories: Chinese, Pork
Yield: 6 servings

1 tb Cooking oil
1 lb Boneless pork leg cutlets
-cut 1/2 inch thick
1 Jar (8-oz) plum
-jelly/preserves
1/2 Chopped onion
1/4 c White wine vinegar
2 ts Soy sauce
1 ts Ground ginger

Heat oil in large skillet over medium high heat. Brown
cutlets on both sides. Add jelly, onion, vinegar, soy
sauce and ginger, cover and simmer for 8-10 minutes.

—–

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

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

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