Title: GYROS (MEAT)
Categories: Sandwiches, Ethnic, Lamb
Yield: 4 servings

1 1/2 lb Shoulder lamb*
1 lb Beef chuck*
1/4 c Dehydrated onions
1/3 c Water
1 tb Salt
1 ts Sugar
2 ts Oregano
2 ts Black pepper; coarsely groun
1 ts Cumin
1 ts Hot paprika
1/2 ts Cinnamon
2 Cloves garlic; pressed or mi
2 tb Vegetable oil
Butter

*including some fat 8 or more slices blanched bacon or fresh pork
belly slices, if available Grind lamb and beef together, using large
hole plate on meat grinder. Regrind using small hole plate. In small
bowl reconstitute onions in water. In another small bowl combine next
6 ingredients and mix thoroughly. In large bowl combine meat, onions
and spice mix. Add garlic and vegetable oil; mix thoroughly with
hands until spices are evenly distributed; refrigerate, covered,
several hours.
In a small skillet, fry a small amount of the meat mixture in a
little butter. Taste for seasoning and adjust, if desired.
Blanch bacon by simmering in hot water about 3 minutes. If pork
belly is used, blanching is not necessary. Drain on paper towels.
Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering
sides and bottom; pack gyros meat into pan, filling to the top of the
pan. Cover with remaining slices of bacon or pork. Place filled pan
in hot water bath, reaching 3/3/4 of the way up the loaf pan. Bake
at 375^F. for 20-30 minutes. Reduce heat to 325^ and continue baking
30 minutes longer. Remove pan from oven; remove loaf pan from hot
water bath and place on wire rack to cool. Cover with aluminum foil
and weigh with about 2 lbs weight to compress loaf. Cool to room
temperature; refrigerate meat, covered with weight 12 hours or
overnight to ripen and increase flavor. Meat will keep for up to 4
days refrigerated. Slice thin and serve in pita bread with sliced
onions, tomatoes and tzatziki sauce. (I don’t have a meat grinder and
usually call my butcher and request the grinding. I also prefer this
recipe with the elimination of the cinnamon. Sorry, I don’t frequent
this board very often so any ?s will have to be referred via e-mail.
I also have a recipe for the tzatziki sauce, but one is posted on
this board under Gyros. This recipe is every bit as good as those
served in Greektown (Detroit). FROM: GEORGINA PHILLIPS (DPBF70B)

MMMMM

Title: PEPPER CRACKERS
Categories: Appetizer, Crackers, Posted-mm
Yield: 2 sheets

1 1/2 c Flour
1/2 t Salt
1/2 t Plus 1 tsp. or MORE to taste
Freshly ground BLACK PEPPER
*coarsley grd. not too fine
2 T Vegetable oil
7 T To 9 T. cold tap water

Source: “What to Cook:When you think there is nothing in the house to eat”
Author: Arthur Schwartz

“This is an unbelievably quick fix for a cocktail or soup accompaniment.”

Makes 2 approximately 12×8-inch sheets
==========================================================================
1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, stir together the flour, salt and pepper.

3. Add the oil and stir until mixture resembles fine meal.

4. With a fork, stir in the cold water, using just enough to make
the dough gather into a ball.

5. Divide the dough in half and, on a well-floured board, roll out each
half as thinly as possible into a rough rectangle that fits on a
baking sheet.

6. Place dough on baking sheet and if you want neat-looking crackers,
score it into squares or diamonds.

7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a
pale brown and snap, not bend.

8. Break into crackers or irregular pieces. Can be stored in a tin.

Variations: Instead of black pepper, season with hot red pepper flakes
or any other spice that seems appropriate to the crackers’ eventual use.
Or, after the dough has been transferred to a baking sheet, sprinkle with
coarse salt and press lightly into the top.

From the recipes file of suzy@gannett.infi.net

—–

2 cups drained garbanzos
2 cups cooked brown rice
2 cups diced grn. peppers
2 med. tomatoes, coarsely diced
1/2 cup red onion, diced
4 Tbs. wine vinegar
1/2 tsp. dillweed
salt and pepper, optional

Combine all ingredients. Toss well and refrigerate overnight. Toss several
times during refrigeration period and just before serving.

Hearty Chicken Noodle Soup

Recipe By : , June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stewing chicken (about 6 pounds) — cut up
2 quarts water
1 large onion — quartered
1 cup chopped fresh parsley
1 rib celery — sliced
5 cubes chicken bouillon
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
dash dried thyme
2 medium carrots — thinly sliced
Noodles:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk

In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce
heat; cover and simmer for 2 1/2 hours or until the chicken is tender.
Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain
broth and skim fat; return to kettle. Add chicken and carrots. For noodles,
mix flour and salt in a medium bowl. Make a well in the center. Beat egg
and milk; pour into the well. Stir together, forming a dough. Turn dough
ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in.
rectangle. Cut to 1/2-in. strips; cut the strips into 1-in. pieces. Bring
soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until
noodles are tender. Yield: 10-12 servings.

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NOTES : “I’m grateful that my mother taught me to make these wonderful
old-fashioned noodles, which were a big favorite of mine when I was growing
up. They give the chicken soup a delightful down-home flavor.” Submitted by
Cindy Renfrow, Sussex, New Jersey.

Hot Cocoa

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1/4 c Hershey’s Cocoa
ds Salt
1/3 c Hot water
4 c milk (1 quart)
3/4 ts Vanilla extract
Miniature marshmallows or
Sweetened whipped cream (optional)

In medium saucepan, stir together sugar, cocoa and salt; stir in
water. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil and stir 2 minutes. Add milk; stirring
constantly, heat to serving temperature. Do Not Boil. Remove from
heat; add vanilla. Beat with rotary beater or whisk until foamy.
Serve topped with marshmallows or whipped cream, if desired. Five
8-oz. servings.

Variations: Add one of the following with the vanilla extract:

Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground
nutmeg. Serve with cinnamon stick, if desired. Mint Cocoa: 1/2
teaspoon mint extract or 3 tablespoons crushed hard peppermint candy
or 2 to 3 tablespoons white creme de menthe. Serve with peppermint
candy stick, if desired. Citrus Cocoa: 1/2 teaspoon orange extract or
2 to 3 tablespoons orange liqueur. Swiss Mocha: 2 to 2-1/2 teaspoons
powdered instant coffee.

Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened
vanilla ice cream on top of each cup cocoa at serving time. Slim-Trim
Cocoa: Omit sugar. Combine cocoa, salt and water; substitute skim
milk. Proceed as above. With vanilla, stir in sugar substitute with
sweetening equivalence of 1/2 cup sugar. Canadian Cocoa: 1/2 teaspoon
maple extract.

Microwave Single Serving: In microwave-safe cup or mug, combine 1
heaping teaspoon Hershey’s Cocoa, 2 heaping teaspoons sugar and dash
salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with
milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir
to blend; serve.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Stuffed Shells

Recipe By : Mr. Food Cooks Like Mama
Serving Size : 6 Preparation Time 0:15
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Spaghetti Sauce— (my own recipe)
1 lb ground turkey — cooked
1 8 oz pkg mushrooms — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 cloves garlic — minced
2 14.5 oz cans tomatoes — crushed
1 6 oz can tomato paste
1 tsp granulated sugar
3 tsps oregano
3 tsps basil
2 tsps salt
1 tsp black pepper
—Stuffing for Shells—
1 12 oz pkg jumbo pasta shells
1 24 oz pkg fat-free cottage cheese
3 c fat-free mozzarella cheese (I use Healthy Choice)
1/2 c fat-free Parmesan cheese (I use Weight Watchers)
2 egg whites
1 tbsp parsley
1 tsp salt
1/2 tsp black pepper

To prepare spaghetti sauce, saute’ mushrooms, onions, peppers, and garlic
until tender. Then, add meat and cook until no pink remains. Drain. Stir in
undrained tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper.
Bring to a boil; reduce heat. Cover; and simmer for 30 minutes. Then, set
aside. Preheat oven at 350. To prepare stuffing, bring water to a boil in a
large pot and add shells. Return to a boil, then continue cooking for 5 to
6 minutes more, or until shells are barely tender. Drain and set aside on
flat baking sheet (to prevent sticking). In a mixing bowl, combine cottage
cheese, 2 cups mozzarella cheese, Parmesan cheese, egg whites, parsley,
salt, and pepper. Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x
2″ pan. Fill each shell generously with chesse mixture, about 1 tablespoon
in each shell. Place filled shells in pan. Pour remaining spaghetti sauce
over each shell, then top with remaining mozzarella cheese. Bake for 45
minutes or until golden.

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Title: Fish and Mushrooms
Categories: Diabetic, Fish, Main dish, Vegetables
Yield: 4 servings

1 lg Onion; thinly sliced ds Salt;
1 tb Oil ds Pepper;
1 1/2 c Mushrooms; sliced thinly 1 Stack celery; sliced thin
1 lb Fish fillets; (cod, halibut 1 tb Soy sauce;
-sole) cut into 1″ slices 1 tb Dry sherry;

Preheat skillet (non-stick) and saute onion in oil. Add mushrooms and
saute about 2 minutes, stirring constantly, until mushrooms wilt.
Spread half of fillet slices on mushrooms; sprinkle with salt and
pepper; and remaining fillet; sprinkle these with salt and pepper.
Add celery, soy sauce, and sherry; cook gently, covered, for ten
minutes.

Food Exchange per serving: 1 VEGETABLE EXCAHNGE + 3 LEAN MEAT
EXCHANGES + 1 FAT EXCHANGE CAL: 200

Source: Recipes for Diabetics by Billie Little (1985 version)

MMMMM

Title: KOLACHE COOKIES
Categories: Cookies, Ethnic
Yield: 6 servings

2 c Flour
8 oz Cream cheese
1/2 lb Butter
1 Egg
2 ts Sugar
Nut Filling
1/2 lb Ground walnuts
1 Egg white, beaten
1 c Sugar or honey
1/2 ts Almond extract
1/2 ts Vanilla extract

Sift the flour and sugar together. Work in the butter,
cream cheese and egg. Knead together. And easy way to
do this is to put the dough inside a plastic bag –
much less messy! Let the dough stand in the
refrigerator overnight. About a half hour before
you’re ready to start making the cookies, put the
dough into the freezer.

For the filling, mix all of the above ingredients
together. You can also used canned poppy seed filling
(Solo brand) or an apricot or prune filling.

Spread flour and powdered sugar onto the surface where
you will be rolling the dough. Roll the dough out
thin. Cut into squares about 2 inches on each side.
It’s easiest to cut if you use a pizza cutter. Spread
a small amount of filling (1/2 to 1 tsp) from one
corner to the opposite corner. Don’t fill them too
much, or the filling will spill out when it is
cooking. Fold the two remaining corners to the center,
partially covering the filling. Wet your fingertip in
a small bowl of water, and seal the edge, or it may
open up during the cooking.

Bake in a 375 degree oven for about 13 minutes.

Makes 6 dozen small cookies.

—–

Title: SWEETENERS FOR VEGANS
Categories: Info/tips, Vegetarian
Yield: 1 servings

—————————ALTERNATIVE SWEETENERS—————————
Amazake
-(Rice culture sweetener)
Maple Syrup
Maple sugar
Brown date sugar
Molasses
Fructose
Date spread
Fruit sugar (unrefined)
Fruit butter
Fruit juice
Fruit concentrate
Fruit juice concentrate
Honeyleaf (setvia)
Natural raw Sugar (SUCANAT)tm
Sorghum
Barley malt powder syrup
Natural Granular sugar
(FRUITSOURCE tm)
Natural Liquid sweetener
(FRUITSOURCE tm)
Rice syrup

“SWEETENERS

The amount of sweetener called for in a recipe may be altered to suit
your own taste. if you like less sweetener, add less. A recipe can be made
sweetener by reducing the amount of flour by about 1/4-1/2 cup and adding
the same amount of granulated or powdered sweetener. Maple syrup or other
sweetener may be substituted for honey in most recipes from other books.
Fruit concentrates may be used in place of honey or maple syrup, in about
equal proportions.
Regular fruit juice may be used as a sole sweetening agent in some
recipes, with small variations in flavour. For example, if a recipe calls
for 2 cups maple syrup and 1 1/2 cups nut milk, use 3 1/2 cups of a thick
variety of peach or pear juice (other fruit juices are not sweet or as
light coloured.) There will be a slight change in flavour. If a recipe
using only fruit juice is not sweet enough, substitute 1/2 cup or so of one
of the recipe’s dry ingredients (like flour) with the same amount of
natural powdered or granulated sweetener.
When a recipe calls for a liquid sweetener, it is best to use maple
syrup, fruit concentrate or natural liquid sweetener for the best flavour.
if any other liquid sweeteners are used, the amount of sweetening must be
increased. Some sweeteners, like molasses or sorghum, can greatly change
the flavour of the recipe and must be experimented with.”

SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne Maclellan

—–

Royal Icing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kid Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
2 teaspoons water
1/8 teaspoon cream of tartar
3 cups confectioners’ sugar

Using an electric mixer on high, beat the egg whites, water and cream of
tartar until frothy. Gradually add the sugar and continue beating until the
mixture is of spreading consistency. You may need to add more sugar. The
icing should be firm enough to hold a soft peak. Cover with a damp towel to
prevent from drying out. May be stored in an airtight container for later
use.

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