Title: Diabetic Gyros
Categories: Diabetic, Meats, Main dish
Yield: 8 servings

2 lb Ground beef or lamb or both 1/4 ts Parsley
4 Green onion; finely chopped 1 ts Salt
1 c Garlic; minced 1/4 ts Pepper; freshly ground
1 ts Oregano 8 Lg pita
1/4 ts Cumin

Mix all ingredients except pita, mixing well and kneading until
mixture is stiff. On skewer pack meat mixture about 5″ long and not
more than 2″ in diameter. Put as many “fingers” as possible on a
skewer leaving a 1″ space in between. Cook over hot coals 10-15
minutes, turning frequently. Take pita and slide gyro into center.
Drizzle with sauce. Fold over to eat. Sauce: Tzatziki 1 c yogurt,
1 T mayo,juice of 1 lemon, 2 scallions including green tops,(finely
chopped), cucumber (minced), 5 cloves garlic (minced).
Mix well.

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Boston Chicken Marinade/basting Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Spinach
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/4 cup Canola oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika

Mix all ingredients well and apply to skin-side-up chicken in a single
layer in greased baking dish or pan. Bake at 400~ 35-40 minutes. Baste
every 8-10 minutes during the baking time. Source: Gloria Pitzer

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STRAWBERRY TROPICAL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Strawberries
1 c Frozen cherries
4 c Frozen strawberry juice
Diluted
2 tb Clover honey
1/2 c Fresh lime juice
1/2 c Sweet white wine
1/2 c Light cream
2 tb Cornstarch
2 tb Cold water
1/2 c Sour cream

Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime
juice and white wine until mixture thickens. Stir occasionally as it is
cooling. Put strawberries and cream with chilled mixture and blend until
smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of
sour cream to each serving.

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HEARTY WHOLEGRAIN COFFEECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose biscuit mix
-(Bisquick)
2/3 c Milk
1/2 c Quaker Oats (Quick or
-Old-Fashioned, uncooked)
1 Egg
2 tb Firmly packed brown sugar
1/2 ts Cinnamon
Topping:
2/3 c Quaker Oats *(quick or old
-fashioned, uncooked)
2/3 c Firmly packed brown sugar
1/2 c Chopped nuts
1/4 c Butter or margarine, melted
1/2 ts Cinnamon

From: Quaker Oats WholeGrain Cookbook

CoffeeCake:

For coffee cake, combine all ingredients; mix just
until dry ingredients are moistened.

For topping, combine all ingredients, mix well, Spread
half of batter into greased 8-inch square baking dish;
sprinkle half of topping over batter. Top with
remaining batter and topping. Bake in preheated
moderate oven (375) 35 to 40 minutes or til wooden
pick comes out clean. Serve warm.

Microwave directions: Cook in microwave oven at HIGH 6
to 7 minutes or til wooden pick comes out clean,
rotating after 3 minutes of cooking.

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Title: Bigos
Categories: Ethnic
Yield: 8 servings

1/2 lb Each of pork, veal, lamb
.beef
1/2 lb Venison (optional)
1 lg Onion, chopped
1/2 lb Mushrooms, cooked
1/4 lb Bacon
1/2 lb Polish sausage cut in small
.pieces
1 qt Sauerkraut
Water or vegetable stock
Salt and pepper to taste

Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion
and meat and fry until meat is slightly brown. Add water or vegetable
stock and cook until meat is tender. Add Polish sausage and
sauerkraut and boil until the flavors blend. Season to taste.

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=

“A little history:

Every ancient Polish manor has its own cookery book, the growth of
centuries, carefully bound, exquisitely-penned recipes, yellow with
age. Amoung those recipes we should not fail to find one for Bigos, a
most delectable dish served at every hunting party. In Pan Tadeusz,
Mickiewicz said, ”There has been a bearhunt. The bear is killed, a
great fire is made and while the Bigos is warming in a mighty pot,
the hungry hunters drink crystal clear, goldenflecked wodka from
Gdansk."

Source: Treasured Polish Recipes for Americans Typed for you by Linda
Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

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Title: Ginseng Shreds Stir Rice – for a Special Meal
Categories: Chinese, Rice, Ceideburg 2
Yield: 1 servings

9 c Pre steamed rice
2 Ounces finely chopped
-Ginseng
2 tb Soy sauce
2 tb Vegetable oil
1 ts Salt
3 Onions shredded
3 Sweet peppers shredded
1 lb Celery

Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and
stir rice in a skillet over a big fire for 1 or 2 minutes. Take out
the rice.

Heat the remaining vegetable oil over a big fire until hot. Put in
finely chopped Ginseng, onions, peppers, celery and salt and stir for
2 minutes. Let sit, covered, for 7 minutes. Then it’s ready.

Almost all Chinese soups and stews are adaptable to Ginseng, with the
exception of those having citrus fruits as an ingredient. I’ve given
you a start here, but experiment. Dig up a Chinese cookbook and try
out a few recipes.

From “The Ginseng Book”, Louise Veninga, Ruka Publications, 1973.

Posted by Stephen Ceideberg; May 17 1993.

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Title: Sandbakelse
Categories: Cookies, Holiday
Yield: 36 servings

1/2 lb Butter, unsalted
1 c Sugar
1 Egg, large
1/2 ts Cardamom
3 c Flour
Currant or rasberry jam
Xxx sugar

Cream butter and sugar until light and fluffy. Add egg. Beat in
cardamom and flour. Wrap dough in plastic and refrigerate for several
hours. heat oven to 375. Lightly butter minimuffin tins. Press dough
into tins, making a well with your finger. Bake for 8-10 minutes or
until just beginning to brown. Let cool on wire racks. Fill with jelly
or jam and sprinkle with confectioners sugar. formatted by jane s herr,
MJPU13B@prodigy.com

—–

Title: Haupia (Hawaiian Coconut Dessert) Fbfj97a
Categories: Desserts, Hawaii
Yield: 10 servings

1 3 1/2 oz. can coconut
2 1/2 c Milk; hot
1/4 c Cornstarch
1/4 c Sugar

Measure 1/4 cup coconut and set aside. In a bowl
pour hot milk over remaining coconut and let stand 30
minutes. Strain through cheese cloth, squeezing out
excess liquid. Discard coconut. In sauce pan combine
cornstarch and sugar. Stir in flavored milk. Cook,
stirring constantly until bubbly and thick. Pour into
greased baking dish. Sprinkle with reserved coconut.
Chill until firm. Formatted by: Dorie Villarreal

—–

CHOCOLATE AND PEAR TARTLETS PART 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BELLE BESTOR DFPF73A

Brush tartlet molds with melted butter. Place 4 together edges nearly touching.
Divide dough in half and roll out to 1/8“. Roll loosely around rolling pin and
drape over molds to cover. Tear off piece of dough from edge, form into a ball,
dip in flour, and use it to push dough into the molds. Roll rolling pin over
tops to cut excess dough off. With fingers, press into flutes of each mold.
Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine chop
chocolate.Sprinkle into each shell. Whisk egg, cream and kirsch together until
thorougly mixed. Spoon about 2-3 T over chocolate. Peel pears, cut in half and
remove cores.Cut each into very thin slices. Arrange in flower-petal design on
custard so they overlap. Press down lightly into custard, then sprinkle evenly
with sugar. Put on heated sheet near bottom of heated oven.Bake 10 minutes,
then reduce heat to 350 and bake til pastry is golden and custard is set, 15-20
minutes longer. COULIS: Pick over berries, then puree them in processor. Add
kirch, if using, the confect sugar to taste and puree again. Strain to remove
seeds.Let tarlets cool slightly. Spoon coulis onto indiviual plates. Unmold
tarlets, place on coulis and decorate with mint sprigs. Serve warm or at room
temperature. CHOCOLATE-APPLE TARTLETS: Peel and core 3 apples (1 lb) Cut into
small chunks. Heat about 2 T butter. Add chunks and sprinkle them with 1-2 T
sugar and 2 teaspoons ground cinnamon. Saute briskly until slightly softened
and caramelized, stirring occasionally 3-5 minutes. Sprinkle chop choc into
shells and spoon custard over top. Spread apples on custard, pressing down
lightly. ”Look and Cook Chocolate Desserts" Anne Willan

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Dolmades (Stuffed Grape Leaves)

Recipe By : Cooking Live Show #CL8901
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 large grape leaves from a jar — available in some
— supermarkets and
— most
specialty food shops
1/4 cup plus 2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves — finely chopped
1 cinnamon stick
1/2 cup long-grain rice
3 tablespoons currants
3 tablespoons toasted pine nuts
1/2 cup chopped fresh mint
salt and freshly ground black pepper
1 3/4 cup chicken stock
1 tablespoon fresh lemon juice

Rinse each of the grape leaves well, snip off the stems and pat dry.
Set aside, stacked on a plate and covered with plastic wrap. In a
skillet heat 2 tablespoons of the olive oil over moderate and cook the
onion until soft. Add the garlic and cook for another minute. Add the
cinnamon stick and the rice, stirring to coat and combine. Stir in the
currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken
stock. Bring to a simmer and cook until all of the liquid is
evaporated, stirring occasionally. Remove the skillet from the heat,
remove the cinnamon stick and discard. Allow to cool completely.

Place a grape leaf smooth side down with the stem end toward you on
the work surface. Place a tablespoon of the cooled rice filling near
the stem end and fold in the sides of the leaf over the filling.
Beginning with the stem end roll up the leaf, not too tightly because
the rice will continue to absorb liquid and expand in the next cooking
step. Repeat process for remaining grape leaves. Transfer the dolmades
to a skillet just large enough to contain all of the dolmades in a
single layer. In a bowl combine the remaining chicken stock and olive
oil with the lemon juice. Pour the liquid over the dolmades, adding
additional water if necessary to just barely cover with liquid. Bring
the liquid to a simmer and cook, covered, until tender when pierced
with fork, about 30 minutes. Remove skillet from heat, uncover and
allow to cool. Serve warm, at room temperature or cool.

Yield: 20 dolmades

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