Title: Raisin Cookie-Bar
Categories: Cookies, Bars
Yield: 24 bars

1 Egg; unbeaten
2/3 c C and H Granulated Sugar
1/3 c Butter; melted
1 ts Vanilla
1 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
2/3 c Seedless raisins
2 tb C and H Granulated Sugar
– mixed with…
1/2 ts Cinnamon

Beat egg; gradually beating in sugar. Stir in melted butter and vanilla.
Sift together and add the flour, baking powder and salt; mix well. Add
raisins. Spread in greased 9-inch square pan. Sprinkle top with
sugar-cinnamon mixture. Bake in 350 degree oven about 20 minutes, or
until done. (Don’t overbake.) Leave in pan. Cut into 24 bars.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Avgolemono

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Eggs
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Cups Chicken Stock
1 Cup Rice
4 Whole Eggs — separated
6 Tablespoons Lemon Juice
Salt

Bring chicken stock to boil in a large pot. Add rice and simmer, covered, for
20
minutes. Remove from heat. Beat egg whites till stiff, add the egg yolks,
beat
well. Slowly add lemon juice to eggs, beating constantly; slowly add 2 cups of
t
he hot chicken
stock, beating continuously till well mixed. Pour the egg mixture into the
rema
ining chicken stock, stir well. Heat, but do not allow to boil. Serve garnished
with lemon slices.

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Title: Orange and Black Olive Salad
Categories: Salads
Yield: 1 servings

6 Naval oranges
Handful of black olives
Packed in oil
Juice of 1/2 lemon
1/2 ts Salt
1 ts Powdered sugar
2 tb Orange flower water,
Optional

With a sharp knife, remove the peel, including membrane, and slice
each orange into 4-5 slices. Arrange slices overlapping on a platter
lined with lettuce leaves or place slices in a bowl. Add the olives.
Sprinkle with lemon juice, salt, sugar and orange flower water, if
using. Set aside for 30 minutes before serving.

MMMMM

Sun-Dried Tomato SPLASH

Recipe By : Trader Joe’s, Pasadena, CA
Serving Size : 27 Preparation Time :0:00
Categories : Seasoning Or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dried tomatoes — diced
parmesan cheese — grated
dried onions — flaked
garlic powder
dried bell pepper — flaked
spices — undisclosed

Each Jar of Splash contains 134 grams.
Serving size = 2 tsp (5 g) for 15 cals.
Entered in the Ingredients List under the above Recipe Name.

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Filo Pastries with Smoked Turkey and Mushrooms

Recipe By : the California Culinary Academy
Serving Size : 15 Preparation Time :1:00
Categories : Snacks Appetizers Hors d’Oeuvres
Low Cholesterol Low Calorie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup minced mushrooms
2 cloves garlic — minced
1/4 cup minced onion
1/4 cup sherry
1 teaspoon olive oil
3 tablespoons chopped parsley
1/2 cup crumbled feta cheese
1/4 cup grated low-fat mozzarella cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 pound finely minced smoked turkey or ham — trimmed of fat
15 sheets filo dough
1/3 cup unsalted butter — melted

1. In a large skillet over medium high heat, saute mushrooms, garlic, and
onion in sherry and olive oil until soft. Add parsley, feta, mozzarella,
oregano, thyme, and turkey. Remove from heat.

2. Preheat oven to 350 degrees F. Lightly oil two 9- by 12-inch baking sheets.

3. Lay filo dough on a clean, dry surface. Cut each sheet in half
widthwise to make 30 smaller sheets. Stack them evenly on top of each
other, and cover with a piece of plastic wrap and a slightly dampened dish
towel as you do the next step.

4. Butter 1 sheet and cut into 3 long strips. Lay the 3 strips on top of
each other. Place about 2 tablespoons of filling in the lower right
section near the edge. Fold bottom right corner of filo over filling to
meet left edge, creating a small triangle. Continue folding pastry, as you
would a flag, until you reach the top. You will end up with a
triangle-shaped pastry.

5. Lightly butter top of filled triangle and place on prepared baking
sheet. Repeat process until all the filling has been used.

6. Bake pastries until golden (20 minutes). Serve warm.

Makes 30 pastries.

– – – – – – – – – – – – – – – – – –

NOTES : Spoonfuls of savory filling are layered on thin filo dough, which
is then folded into triangles. Prepare the pastries ahead and freeze for
entertaining.
Nutr. Assoc. : 2673 0 2679 0 0 0 3272 921 0 0 3886 0 0

Title: MATZOS STUFFING FOR POULTRY
Categories: Poultry
Yield: 6 servings

Stephen Ceideburg
4 Matzos
1/2 c Cold water
2 tb Schmaltz
1 md Onion
1/2 ts Salt
6 Prunes, soaked, pitted and
-chopped
1 ds Cinnamon
1/4 c Slivered almonds
2 Eggs
1 tb Chopped parsley

Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave
them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium
onion, finely chopped, until golden.

Meanwhile, squeeze excess water from the matzos and mix together the
matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash
of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well
then turn into the pan of fried onions. Stir over moderate heat until the
stuffing is light and fairly dry.

Let cool a little then add 1 tablespoon chopped parsley. Use mixture to
stuff a large chicken and roast as usual.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93.
Courtesy Mark Herron.

—–

Title: Chocolate Thins
Categories: Cookies
Yield: 24 cookies

3/4 c C and H Powdered Sugar
— unsifted
1/2 c All-purpose flour
1/4 ts Salt
1/3 c Salad oil
1 Egg
2 tb Evaporated milk
1/2 ts Vanilla
1 oz Unsweetened chocolate
— melted
1/2 c Finely chopped walnuts

Combine sugar, flour and salt in mixing bowl. Make well in center; add
salad oil, egg, milk, vanilla and chocolate. Mix with spoon until smooth.
Spread evenly in thin layer in greased 15 x 10 x 1-inch pan. Sprinkle
with nuts. Bake in 400-degree oven 10 to 12 minutes. Cut into squares
(2-1/2 inch square) while warm. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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PAD PUK GAI (Chicken W/ Bok Choy)***hkrt62b

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Chicken
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cup Bok choy — fresh (cut into b
1 cup Chicken; breast — sliced
4 tablespoon Vegetable oil
1 teaspoon Garlic — fresh minced
1/4 teaspoon Fish sauce — (or to taste)
1 cup Mushrooms — fresh (cut up)
1 Med Onion — (sliced)
1 Red bell pepper
2 Green onion — 1″
1/2 cup Celery — sliced
1/4 teaspoon Msg

Fat grams per serving: Approx. Cook Time: :12 Directions: In wok, cook garlic
and chicken in hot oil and med. heat for 8-10 minutes. Add onions and fish
sauce. Cook for 5 minutes. Add all remaining ingredients. Stirring constantly,
cook for 7-8 minutes longer. Serve hot with rice. SOPIT MERRELL (HKRT62B)

– – – – – – – – – – – – – – – – – –

Title: Hunkar Begendi (Grilled Eggplant With Cheese)
Categories: Turkish, Eggplant, Cheese
Yield: 8 servings

2 lg Eggplants
1/2 Lemon
1 c Water
1/4 c Butter
1 T Flour
1 c Milk
1/4 c Shredded mozzarella cheese
Nutmeg
Salt

Smoke whole eggplants in covered barbecue, or bake at 350’F. 20-30
minutes, until tender. Add lemon half to water in shallow dish. Place
eggplants in water, turn to coat thoroughly, and let stand until cool.
Peel eggplants and remove seeds. Cut flesh into 1/4″ cubes.

Melt butter in skillet. Add flour and cook and stir until light brown.
Stir in milk. Add cheeses, eggplant, dash nutmeg and season to taste
with salt. Cook over very low heat 5 minutes.

Each serving contains about: 99 calories; 144 milligrams sodium; 24
milligrams cholesterol; 8 grams fat; 4 grams carbohydrates; 3 grams
protein; 0.26 gram fiber.

MMMMM

Title: BASEL CHOCOLATE-SPICE COOKIES (BASEL BRUNSLI)
Categories: Cookies, Swedish
Yield: 2 servings

1 1/4 c Blanched whole almonds
-(about 7 ounces)
1 1/2 c Powdered sugar
3 1/2 tb Unsweetened cocoa powder
2 1/2 ts Ground cinnamon
1/8 ts Ground cloves
3 oz Bitterswet (not unsweetened)
-or swmisweet
Chocolate, chopped fairly
-fine
1/4 ts (generous) almond extract
2 lg Egg whites
2 To 5 Tbl confectioners’
-sugar for rolling out
-cookies

Heat oven to 325F. Line several baking sheets with aluminum foil.

In a food processor, process the almonds and 1 cup powdered sugar until the
almonds are powder-fine but not oily; stop the processor and scrape down
the sides several times. Add the cocoa powder, cinnamon, cloves, and
chocolate; continue processing until the chocolate is finely ground. Add
the remaining 1/2 cup powdered sugar, the almond extract, and egg whites;
process until the mixture is blended and just forms a mass. Set the dough
aside for 5 to 10 minutes to stiffen slightly.

Generously dust a work surface with powdered sugar. If the dough seems too
soft to roll out easily, dust it with more sugar and knead until the
consistency is manageable, but avoid adding any more sugar than absolutely
necessary. Roll out the dough to 1/4 inch thickness, lifting it with a
spatula frequently and redusting the surface and rolling pin with powdered
sugar to prevent sticking. Cut out the cookies using a 2 1/4-inch
heart-shaped (or similar) cutter. Use a spatula to transfer the cookies to
the prepared baking sheets, about 1 inch apart.

Bake the cookies for 9 to 12 minutes or until almost firm on top and
slightly puffy. Let them stand on the foil lined baking sheets until
completely cooled. Peel from the foil. Store airtight for 3 to 4 days.
Freeze, airtight, for longer storage.

Makes about forty 2 1/4-inch cookies.

[THE BALTIMORE SUN; November 25. 1990]

Posted by Fred Peters.

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