Title: Koulourakia (Sesame Cookies)
Categories: Greek, Cookies
Yield: 70 servings

1 c Butter
1 c Caster sugar
1 ts Vanilla essence
3 Eggs
5 c Plain flour
3 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 c Milk
1/2 c Toasted sesame seeds

Cooking time: 15-20 minutes
Oven temperature: 190 C (375 F)

Cream butter and sugar with vanilla essence until light and fluffy.
Beat
eggs, reserve 1 tablespoon for glazing and add remainder gradually to
butter mixture, beating well.

Sift dry ingredients twice. Stir into creamed mixture alternately with
milk to form a soft dough. Knead lightly until smooth. If dough is
sticky, chill for 1 hour.

Scatter some sesame seeds lightly on one side of pastry board. Shape
pieces of dough into thick pencil shapes and roll onto the sesame seeds
to
coat lightly or according to taste. Double over rolled dough and twist,
or form into rings, figure eights or coils. Place on greased baking
sheets and glaze with reserved egg beaten with a little milk. Bake in a
moderate oven for 15-20 minutes until golden brown. Cool on a wire rack
and store in an airtight container.

Variation: Roll dough in granulated sugar instead of seeds. Glaze
lightly with milk.

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

Typed for you by Karen Mintzias

—–

Fresh Herb And Garlic Bread

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 clove garlic
1/4 cup packed fresh herb leaves — i.e. parsley,
— basil, thyme,
— oregano, etc.
1 stick unsalted butter — softened
salt and freshly ground pepper
cayenne
1 loaf italian or french bread

In a food processor combine the garlic, herbs, butter, salt, pepper
and cayenne to taste and process until smooth. Alternately, finely
chop together the garlic and the herbs and then in a bowl mix together
with the butter, salt, pepper and cayenne.

Preheat oven to 350 degrees F.

Cut the bread every 1 1/2-inches along the entire length of the loaf.
Spread each side of a slice with the butter mixture. Wrap loaf in
aluminum foil and bake for 15 to 20 minutes or until heated through.
Unwrap bread, bake for 5 minutes to brown top. Serve bread warm.

Yield: 4 servings

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VEGETARIAN HUNGARIAN GOULASH

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Potatoes — peeled, sliced
1 c Onions — chopped
2 lg Garlic cloves — pressed
1 1/4 ts Paprika
1/2 ts Caraway seeds
1 Bouillon cube, vegetable
2 tb — water
1 c Peas, fresh or frozen
1/2 ts Black pepper
2 c Tomatoes, fresh — chopped
3 1/2 ts Marjoram
1/4 c Safflower oil OR veg stock
3 c Noodles, eggless — cooked

In a large saucepan, combine all the ingredients,
except the noodles. Cook over medium heat, covered for
30 to 40 minutes, then serve over hot noodles.

Vegetarian Cooking for Good Health by Gary Null/MM by
DEEANNE

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Title: NEW ENGLAND CLAM CHOWDER IV
Categories: Main dish, Fish, Appetizers, Microwave
Yield: 6 servings

3 sl Raw bacon
8 oz Can minced clams, undrained
1 1/2 c Peeled and cubed potatoes
1/3 c Finely chopped onion
1 md Carrot, diced
2 T Flour
1 1/2 c Milk
1 c Light cream
1 t Salt
1/8 t Pepper
1/4 t Dried thyme leaves

1. Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole.
2. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until
bacon is crisp.
3. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside.
Reserve drippings in casserole.
4. Drain liquid from clams and add liquid to bacon drippings. Set clams
aside.
5. Add potatoes, onion and carrot to casserole.
6. Heat, covered, in Microwave Oven 8 minutes or until vegetables are
tender; stir occasionally.
7. Blend flour into vegetable mixture.
8. Gradually stir in milk until smooth.
9. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and
smooth.
10. Stir in cream, salt, pepper, thyme and reserved clams.
11. Heat, uncovered, in Microwave Oven 4 minutes or until heated through.
12. Garnish with crumbled bacon before serving.

—–

Title: 3-Bean Casserole
Categories: Casseroles, Ground meat, bacon, Legumes
Yield: 6 Servings

20 oz Kidney beans
20 oz Lima beans; canned
20 oz Pork beans
1/2 lb Bacon; chopped
1 lb Ground beef
1 lg Onions; chopped
1/2 c Brown sugar
1/2 c Ketchup
1 tb Mustard, prepared
1 tb Worcestershire sauce

Brown bacon and beef. Add all other ingredients. Mix well and bake
at 325 for 35 minutes.

—–

Title: Sring Rolls
Categories: Dim sum, Snacks, Chinese
Yield: 12 Snacks

8 oz Spring roll pastry
Squares or circles
1 Egg, beaten

MMMMM————————–FILLING——————————-
3 Chinese dried mushrooms
2 oz Carrot or canned
-bamboo shoot
3 oz Cha Shiu or cooked
-ham, shredded
Salt and pepper
3 oz Uncooked boneless
-chicken, shredded
3 oz Uncooked lean
-boneless pork, shredded
1 ts Sugar
1 ts Light soy sauce
1 ts Dry sherry
1/4 ts Sesame oil
2 ts Cornflour
2 tb Water
2 tb Oil plus oil for
-deep frying
8 oz Bean sprouts

First prepare the filling: soak the mushrooms in cold water for 10
minutes, then drain and steam them for 15 minutes over boiling water.
Cook the carrot in boiling salted water then drain and shred it.
Alternatively shred the bamboo shoot. Shred the mushrooms Season the
shredded chicken and pork to taste. Mix these ingredents and add a
pinch of sugar and a few drops of soy sauce, sherry and sesame oil;
and 1/2 teaspoon of the cornfiour. Blend the remaining cornflour with
the water. Heat the oil in a wok or frying pan, then add the shredded
meats, Cook until browned. Add the mushrooms carrot, bean sprouts,
cha shiu or ham and all the remaining filling ingredients lncluding
the cornfiour mixture. Bring just to the boil and simmer for 2
minutes. Cool Lay a piece of pastry flat on the work serface and
place a little filling in the middle. Brush the edges with egg, then
fold thesides over and roll up from one end to seal. Make sure the
edges are well sealed. Heat the oil for deep frying to 190 c/375 F.
Cook the rolls until golden, drain and serve hot.

MMMMM

BUTTERMILK APPLE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/3 c Oil
1 Egg, beaten
1 t Vanilla
1 1/2 c All purp flour
1/2 ts Baking soda
1/4 ts Salt
1 c Apples, peel, chp
1/2 c Buttermilk
1/4 c Chopped walnuts
1/2 ts Cinnamon

Preheat oven 325. Place paper liners in muffin tins.
Blend 3/4 c brown sugar, oil, egg, and vanilla in lg
bowl. Add flour, baking soda and salt. Add apple and
buttermilk and mix thoroughly. Divid among tins.
Combine remaining 1/4 c brown sugar, walnuts, and
cinnamon in sm bowl. Sprinkle over batter. Bake until
muffins are brown and test done, 30-35 mins.

Posted by: Sherilyn Schamber (JHXX93B) – Prodigy
Reposted by: Debbie Carlson – Cooking Echo

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GRANNY FEARING’S BAKED BEANS

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9067
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 21-ounce can pork-and-beans
1 large onion, — finely chopped
1 12-ounce bottle ketchup
1 tablespoon yellow mustard
1 1/4 cups packed light brown sugar
1/4 cup molasses
1/2 cup sweet gherkin juice
1 teaspoon apple cider vinegar
Salt and ground pepper
1/2 pound thickly sliced smoked bacon

Preheat oven to 350 degrees. In a 2-quart casserole dish combine all
ingredients except bacon;
season to taste with salt and pepper. Criss-cross top with bacon strips. Cover
with aluminum foil.
Bake for 1 hour. Remove foil and continue to bake 30 minutes longer. Serve hot
or cold

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SWEET AND SOUR CUCUMBER SALAD

Recipe By : GRILLIN’ CHILLIN ‘ SHOW #GR3618
Serving Size : 1 Preparation Time :0:00
Categories : Salad Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 medium cucumbers — cut fine julienne
2 red peppers — seeded and cut into
— thin ribbons 2 -3 "
4 Vidalia onions — sliced paper-thin
1/2 cup salt
6 ears corn kernels,lightly grilled
****** Marinade ******
2 cups sugar — (1/2 pint) whipped
3 cups cider vinegar
2 tablespoons mustard seeds
1/4 teaspoon ground cloves
1 teaspoon ancho chile powder

Combine first 4 ingredients and let stand for 3 hours. Drain and press out
juice. Add corn kernels and toss with marinade. Serve with grilled squid.

Marinade:
Combine all ingredients and toss with squid salad.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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HONEYMOON SOURDOUGH BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Active starter
1 1/4 c Prepared biscuit mix
1/2 ts Baking powder
1 tb Oil

Mix all ingredients thoroughly and turn out onto a
floured board, knead lightly and then roll out gently
and cut into biscuits. Brush lightly with melted
butter or margarine. Place of greased cookie sheet
and bake at 450 degrees for about 15 minutes. Posted
By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

– – – – – – – – – – – – – – – – – –