GREEK SPINACH TRIANGLES

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Appetizers Holiday
Family Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter — or margarine*
1 pk Phyllo pastry
2 Eggs — beaten
1 Onion — finely chopped
8 oz Cream cheese — cut in chunks
1/4 ts Pepper
1/2 lb Feta cheese
20 oz Frozen chopped spinach

* To cut calories, you may use butter-flavored cooking
spray in place of the butter.
Cook spinach according to directions and drain well.
Mix all ingredients except butter and pastry.
Refrigerate mixture at least 1 hour.
Open package of dough and cut a strip 2″ wide,
cutting through all layers. Cover remaining dough with
a damp cloth to keep from cracking.
Separate dough so that you have 2 sheets for each
triangle. Brush the dough with melted butter and put 1
rounded teaspoon spinach mixture at the top of the
strip. Fold pastry over like folding a flag. Place on
well-buttered baking sheet and brush top with butter.
Bake at 375 deg. for 20 min. Serve warm.
To freeze the triangles before cooking, butter both
sides of triangle and wrap well. Bake when needed.

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SUMMER BEAN BASIL SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
1 lb Haricot beans, soaked
3 md Carrots, sliced thinly
3 ea Leeks, sliced thinly
3 md Potatoes, diced
3 ea Zucchini, sliced thickly
8 oz French beans, chopped
4 oz Elbow macaroni
Salt pepper
—–BASIL SAUCE—–
4 ea Garlic cloves, crushed
1 oz Basil leaves
1/4 pt Olive oil

Drain the soaked beans place in a soup pot. Cover
with fresh water bring to a boil. Cover simmer
for 1 hour. Drain well. Add the carrots, leeks
potatoes to the cooked beans. Cover with 5 pints of
cold water, bring to a boil simmer, uncovered, for
30 minutes. Add the zucchini, French beans macaroni
with the salt pepper. Return to the boil simmer
for 20 minutes. While the soup is cooking prepare the
basil sauce. Mix the basil leaves garlic in a
blender. Gradually add the oil until you have a
smooth paste. Servew separately with the hot soup.
For a complete meal, serve with plenty of fresh
home-made bread.

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Title: POT STICKER DOUGH
Categories: Chinese, Appetizers
Yield: 1 servings

2 c All-purpose flour
1/2 c Water

In a bowl, combine flour and water, mixing to form a
ball. Remove to a floured board and knead with palm
of hand for about 3 minutes. Shape into a ball, cover
with damp towel, and let stand for about 10 minutes.

To shape and assemble, knead dough for about 3
minutes. Shape into a ball, cover with damp towel,
and let stand for about 10 minutes.

To shape and assemble, knead dough for about 3
minutes. Roll into a cylinder that is about 1-inch in
diameter. Cut off ends, then cut into about 24
pieces, each 1/4-inch wide. With a cut side up, press
dough down with palm to flatten. Roll with a rolling
pin to make pancakes about 2-1/2-inch in diameter.

NOTE: A pasta machine can be used to roll out dough.
Roll to No. 4 setting on machine, or about 1/32nd of
an inch. Cut dough with a 2-1/2-inch cookie cutter
(or a glass, inverted tuna can, etc.)

SOURCE: Adapted from “Chef Chu’s Distinctive Cuisine
of China”

Shared by Cate Vanicek

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Date: Thu, 13 May 93 16:28:22 +0700
From: Malc

BUTTER BEANS WITH MINT AND TOMATOES
———————————–

In Greece, this is made with 1/4 pint of olive oil ! Whilst the taste does
suffer very slightly with the ommission of the oil, I find the addition of a
very strongly flavoured vegetable stock (1/4 pint) redresses the balance well.

INGREDIENTS

1 lb of cooked butter beans 3 large onions, finely chopped
2 cloves of garlic, crushed 1/4 pint of strong veg. stock
1 x 14 oz can of tomatoes 2 tblsp fresh mint or 1 dried

METHOD

Saute onions and garlic in a little of the stock until starting to soften. Add
the tomatoes and the cooked beans and the mint. Season to taste. Simmer gently,
covered, for about 20 minutes to allow the flavours to blend.

I like this as a supper dish with wholemeal bread rolls and a green salad.

PLEASE….don’t try feeding this to any greek people 🙂 !

SAJUR BENING (VEGETABLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ears corn, husked
2 tb Chopped onions
1 t Chopped garlic (opt)
2 tb Sugar
1 t Salt
3 c Water
2 Bouillon cubes (opt)
4 oz Spinach

Slice corn from cob. Cook it w/other ingreds except
spinach until done. Add spinach, mix continue
cooking for 2 mins. Remove from heat; serve hot. From
Pearl S. Buck’s Oriental Cooking, SBN671-21366-0, 1972
Posted by Deidre Ganopole

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CARIBBEAN RUB OR JERK RUB

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons garlic — minced
6 tablespoons onion — minced
6 tablespoons dried minced onion
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons Hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons fresh thyme — minced
4 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ground habanera
2 lemons — zest

In a bowl combine all ingredients.

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BLACK BEAN SOUP WITH JALAPENOS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Jalapeno chiles, stems and
-seeds removed, chopped
1 tb Dried crushed red chile,
-seeds included
2 c Black beans, sorted and
-rinsed
2 tb Bacon fat or vegetable oil
2 md Onions, chopped
4 Cloves garlic, minced
1 lg Ham hock
1 c Canned tomatoes, chopped
2 ts Ground cumin
1 t Ground epazote (optional)
1 t Ground coriander
1/4 ts Ground cloves
1 tb Red wine vinegar
6 To 8 cups water
3 tb Tequila (optional)

Serves 8

Sour cream for garnish

Cover the beans with water and soak them overnight.

Saute onion and garlic in bacon fat until soft.

Combine all ingredients, except tequila and sour
cream, in large pot and bring to a boil. Reduce heat
and simmer for 2 to 3 hours or until beans are soft.

Remove ham hock and shred meat.

Divide soup in half, puree half of it and add back to
the remaining soup. Add shredded meat and simmer for
15 minutes or until thickened to desired consistency.

Remove from heat, stir in tequila, garnish with sour
cream, and serve.

The Whole Chili Pepper From the collection of Jim
Vorheis

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Title: APPLE BRANDY BUTTER
Categories: Fruits 999
Servings: 1

6 c Fresh unsweetened applesauce 1/2 c Calvados
1 c Sugar 1/2 c Orange blossom honey
1 T Ground cinnamon 1/4 t Ground cloves

Place all ingredients in heavy saucepan. Bring to a boil over medium heat,
stirring frequently. Cook for about 15 minutes, or until mixture begins to
thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum
seal. Makes 6 1/2 pint jars.
From Gourmet Preserves, Judith Choate.

—————————————————————————–

Title: Rice and Mushroom Burgers
Categories: Vegetarian
Yield: 6 patties

1 tb Olive oil
1 Onion, chopped
4 cl Garlic, minced
1/2 lb Mushrooms, sliced
1 c Cooked brown rice
1 c Carrots
1 c Whole wheat bread crumbs
Salt and pepper to taste
1 tb Fresh parsley, minced
Cayenne to taste
1 Egg, lightly beaten

Heat olive oil in a skillet over medium high heat.
Add onions and garlic and saute until onions are soft.
Remove from heat.

Place mushroom mixture in food processor outfitted
with steel blade. Add rice and carrots and pulse a
few times until mixture has a mealy consistency.
Transfer to a large bowl and add bread crumbs and
parsley. Mix well and season with salt, pepper and
cayenne. Stir in egg. Shape into six patties and
broil on a lightly greased baking sheet until browned,
about 5 to 7 minutes per side.

Nutrition analysis per burger: 234.5 calories, 6 grams
protein, 4.6 grams fat, 43 grams carbohydrates, no
cholesterol, 229 milligrams sodium, 17.3 percent
calories from fat.

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PINTO BEAN AND FETA CHEESE QUESADILLAS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Pulses and
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cn Pinto Beans — drained
Rinsed *
3/4 c Red Onion — chopped
3/4 c Fresh Parsley — chopped
1 1/2 Jalapeno Peppers — seeded
And minced
1 1/2 ts Chili Powder
1/2 ts Cumin
6 Flour — tortillas
4 oz Feta Cheese — crumbled
Vegetable Oil

* 15-16 ounce cans.

Combine first 6 ingredients in processor. Process
until very chunky puree forms. Transfer to bowl and
season with salt and pepper. Place one tortilla on
work surface. Spread with 1/3 of the bean mixture.
Top with 1/3 of the cheese, then another tortilla.
Heat heavy medium skillet over medium heat. Brush
with oil. Add quesadilla; cook until beans are heated
and tortillas are brown, about 4 minutes per side.
Repeat with remaining tortillas, beans and cheese.

Makes 3 large servings.

Recipe By :

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