30 Little Filled Pies

3 1/4 – 3 3/4 cup all purpose
flour
1 pkg quick rise/active dry yeast
2 tablespoon sugar
1 teaspoon salt
1 cup water
1/2 cup butter/margarine
CHEESE FILLING – FOR 15 PIES
1 egg
1/2 cup ricotta cheese
2 tablespoon parmesan cheese
2 teaspoon parsley
1 cup grated mozzarella cheese
SAUSAGE CHEESE FILLING – FOR 15
1/2 lb pork sausage browned and
drained
3/4 cup grated swiss cheese
2 teaspoon mustard
1 tablespoon horseradish

In large mixer bowl, combine 2 cup flour, yeast, sugar
and salt. Heat water and butter to 120-130 degrees. Add
liquid to flour mixture and blend at low speed until
moistened; beat 3 minutes at medium speed. By hand,
gradually stir in enough remaining flour to make a soft
dough. Knead on floured surface until smooth and elastic,
3-5 minutes. Divide dough into 6 parts and place each in a
small plastic sandwich bag. Flatten to a disk shape and
let rest for 5 minutes. These disks may be refrigerated or
frozen for convience. When ready to use bring to room
temperature. For immediate use, let disks rise 15 minutes
before dividing and shaping. Divide each part into 5
pieces. Pat each piece into a 4 inch circle and place on
greased cookie sheet. Spoon about 1 tablespoon filling on
each circle. Fold half of circle over filling. Seal edge
by pressing with a fork. Brush tops with beaten egg. Bake
at 400 degrees for 12-15 minutes until golden brown.
Remove from cookie sheet. Serve warm.
FILLINGS – Combine the ingredients for the cheese
filling and thencombine the sausage cheese filling to make
the two fillings.

Notes: We used puff-pastry dough for the shells “Gimme
Lean” Vegetarian Sausage for the sausage pies and they
turned out great…

Tuna Stuffed Mushrooms

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Med. – Large Mushrooms — stemmed
2 Bread Slices
3 1/2 Ounce Can Tuna In Oil
3 Tablespoons Mayonnaise
1 1/2 Teaspoons Lemon Juice
2 Sprigs Parsley
Salt And Pepper — to taste
Capers

Wash mushroom caps and drain on paper towels. Place bread slices
in food processor or blender and process to make fine crumbs. Add
tuna, mayonnaise, lemon juice and parsley and puree until smooth.
Add salt and pepper.

Place mushroom caps on microwave-safe dinner-size plate.
Microwave at high for 3 minutes or until tender. Spoon tuna mixture
into cavities and microwave at high for 2 minutes, or just until tuna
mixture is very warm. Garnish with capers. Or if you prefer
microwave the caps until tender. Cool, then fill with tuna mixture and
serve cold.

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Title: RICE ARNAZ
Categories: Grains
Yield: 6 servings

1 pn Saffron
2 tb Boiling water
1/3 c Chopped onion
2 ts Oil or butter
2 c Veg or chicken broth
1 c Raw rice
2 Strips lemon peel
1 Clove garlic minced
1 ts Salt
1/4 ts Oregano
ds Thyme
ds Pepper
1/4 c Diced pimento
1/3 c Slivered almonds
1/2 c Chopped green or black
Olive

Let saffron steep in water 5 minutes. Meanwhile saute onion in oil or
butter
until tender. Stir in rice, broth , peel , garlic and seasonings. Bring to
a
boil, cover and reduce heat to simmer for 15 minutes or rice tender.Fluff
with fork and remove lemon peel. Add remaining ingrdients and cover and
cook
few more minutes until piping hot.

Recipe By :

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Lime-Mint Dressing

Recipe By : DMN Neighborhood Shopping Insert (4/10/96)
Serving Size : 4 Preparation Time :0:10
Categories : Marinades, Condiments, Etc. Ethnic
Salad Dressings/Vinaigrettes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lime juice
3 tablespoons Nam Pla (fish sauce)
2 tablespoons vegetable oil
5 teaspoons sugar
1 tablespoon mint leaves — chopped
2 cloves garlic — minced
1/2 teaspoon salt

Mix all ingredients together; stir until sugar dissolves.

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CUTTLEFISH WITH SPINACH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
750 g Cuttlefish or squid
1/3 c Olive oil
Water
Salt
Freshly ground black pepper
750 g Spinach
1 c Chopped spring onions
1/2 Lemon (juice only)

Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred for
this dish, though either may be used. Cleaning cuttlefish can be a rather
messy business as these marine molluscs have an ink sac from which the
pigment sepia is obtained. The sac ruptures easily and is usually ruptured
by the time you purchase them, so don’t be put off by their colour – the
ink rinses off easily.

Rinse cuttlefish or squid and remove head, attached tentacles and
intestines; discard intestines. Pull out cuttle bone or fine transparent
bone if squid is being prepared. Pull off fine skin and rinse. Remove
eyes and beak from head, leave head attached to tentacles and pull or rub
off skin from tentacles, or as much skin as will easily come off.

Slice hood or body into strips. If squid are large, slice head and
tentacles – cuttlefish tentacles are usually small and these are left
intact. Place prepared cuttlefish or squid in pan and set on medium heat.
Cover and cook for 15 minutes in its own juice. Add half the oil, just
enough water to cover, and salt and pepper to taste, cover and simmer
gently for 45 minutes or until tender.

Meanwhile trim spinach and wash thoroughly. Drain well and chop leaves and
stalks coarsely.

Heat remaining oil in a separate pan and gently fry spring onion until
soft, add spinach and stir over heat until it wilts. Add spinach mixture
to cuttlefish or squid with lemon juice and adjust seasonings with salt and
pepper. Cover and simmer for further 10-15 minutes. Serve hot.

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

Typed for you by Karen Mintzias

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TOAM YUM GAI (THAI SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–GENERIC CHICKEN
BROTH——————-
2 tb Olive Oil
1 t Sesame Oil
3 Whole cloves
2 Bay leaves
1 Sprig of fresh thyme *
1 md Onion — cut into pieces
2 lg Carrots — cut into pieces
1 Chicken, cut into pieces **
6 c Water
—–EVERYTHING ELSE—–
Mushrooms ***
Shrimp if you want ***
1 Stalk lemongrass
— cut into 2 inch pieces
2 sl Galanga root
— (more if you like
— chewing on them.)
4 Kaffir lime leaves
Cilantro leaves as desired
1 t Chili sauce
2 tb Fish sauce
1 1/2 tb Lemon juice
—–OPTIONAL—–
Sliced hot peppers
-(2 or 3 slices per serving)

* (ad libbed with about 1 tsp or 1 tblsp of powdered
thyme)

** (Some boneless skinless chicken pieces, plus some
thighs with the bones bashed once with the back of a
knife would be ok too — the point being to get the
flavor from the marrow out.)

*** as many as you want, cut any way you want, of any
kind you want

Instructions: ÿÿÿÿÿse a large covered
stockpot. Heat olive and sesame oil on high heat. Add
cloves, bay leaves, thyme, (these should be pounded a
bit first to crack the fibers and release more flavor)
and onion, carrots. Cover 2 minutes, stir if you want.

Add chicken on top, and pour ONE cup of water over the
tops of the chicken. Cover. Cook 5 minutes on high.

Add remainder of water, cover, continue heating till
it starts to boil, then turn heat down and simmer
covered 30 minutes. Skim off foam occasionally.
Remove chicken, debone, and cut into bite sized
pieces. Strain soup, avoid getting the sediment at the
bottom. (What you do with the leftover veggies after
making a stock is up to you. I think they end up in
Minnesotan hot dishes….)

Take 4 cups of the stock, heat until it begins to
boil, turn down the heat till it is just simmering.
Add galanga, lemongrass, Kaffir lime leaves (bash them
a bit to break the fibers–it allows them to release
more flavor). Add mushrooms, chicken, (shrimp if you
must). Stir in the fish sauce, chili paste. Cover,
cook for another 5 minutes. Serve.

Add lemon juice (just have slices of lemon or lime
that you can squeeze) cilantro, and thinly sliced
jalepenos or other hot peppers at the table. Fresh
liquorice basil also adds a nice touch.

Comments/Modifications: ÿÿÿÿÿÿÿÿWe
cheated and used Swansons reduced salt chicken stock
for the water in the beginning because we used
boneless skinless chicken. Can’t tell if it hurt or
helped.

Also had 4 shiitake mushrooms which had been soaking
for several days, so they were cut up, and the soaking
juice was added along with the chicken and mushrooms.
About one cup of this. Big win. Yum.

Source: “Smart Cooking” by Somebody (I forget) Kerr

From: hiroki@limerick.cbs.umn.edu (Hiroki Morizono)

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Dipping Sauce for Spring Rolls (Dupree)

Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 12 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice vinegar
3 cupa soy sauce
12 teaspoons sesame oil
12 teaspoons hot chili oil

In a small bowl combine vinegar, soy sauce, sesame oil, and hot chili oil.
Mix thoroughly and store, tightly covered and refrigerated. Serve with
spring rolls.

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Title: Whole Wheat Pizza
Categories: Diabetic, Vegetables, Vegetarian, Main dish
Yield: 8 servings

1 c Warm Water (110 to 115 1/2 ts Caraway Seeds
-degrees) 1/4 ts Garlic Powder
1 pk (or 1 tablespoon) Active Dry 1 1/4 To 1-1/2 c Whole
Wheat Flour
-Yeast -or- 1/2 c Tomato Sauce -or- Pizza
1 Ck Yeast -Sauce
1 tb Honey 1/2 To 1 tb Dried Oregano
1 c Whole Wheat Flour 1 c Raw Broccoli Pieces
1/2 ts Salt 1 c Raw Mushroom Slices
1 tb Vegetable Oil 8 oz Part Skim Mozzarella
Cheese,
4 oz Cheddar Cheese, grated -shredded
1/2 ts Black Pepper, ground

Combine the water, yeast, honey and the 1 cup of whole wheat flour in
a large bowl. Beat 100 times until mixture is smooth. Let rise in a
warm place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper,
caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups whole wheat
flour. Mix well and let the dough rest for 5 minutes.

Pat out the dough onto a baking sheet for 1 large pizza or divide the
dough in half and make two medium-size pizzas.

Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in
a 400 degree oven for 15 to 20 minutes.

Serves 8

One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12
Sodium: 430 Potassium: 378 Cholesterol: 31

Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1
Vegetable Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM

Cucumber Salad with Mint

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cucumbers
3 tbsps salt
4 heaping tbsp creme fraiche (you may need more)
1 heaping tsp Dijon mustard
2 lemons, juice only
1/2 c fresh mint leaves — chopped
black pepper

Peel and half cucumbers. Scrape the seeds and thinly slice. Put in bowl
and mix with the salt. Put in refrigerator for 2 1/2 hours.
Whisk the creme fraiche with the mustard in a 1qt. bowl. Add the lemon
juice a little at a time (taste if all is needed). Whisk until thick and
creamy and add the chopped mint and some pepper. Take care not to overbeat
the creme as it may turn to butter.
After 2 1/2 hours, rinse cucumbers well and drain in a sieve. Pat dry with
towel. (Be careful to rinse them well, or they’ll be too salty). Mix with
dressing and serve very cold.

Notes:
Substitute creme fraiche with 3 tbsp. sour cream and 1 tbsp heavy cream.
You may need less lemon juice. Or use only sour cream.
Use spearmint and not peppermint.

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Per serving: 28 Calories; less than one gram Fat (11% calories from fat);
2g Protein; 6g Carbohydrate; 0mg Cholesterol; 3233mg Sodium

PAPPASITO’S POBLANO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unsalted butter
1/2 c All-purpose flour
2 c Whipping cream
3 c Whole milk
1/2 ts Instant chicken bouillon
-granules
1 tb Olive oil, extra virgin
3/4 c Purple onion, finely diced
1 1/2 ts Garlic, chopped
2/3 c Carrots, finely diced
3/4 c Finely diced poblano pepper
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Cayenne pepper
pn White pepper
3/4 c Finely diced red bell peppe
1 c Monterey Jack cheese,
-shredded

In 4 qt stock pot, melt butter over medium heat.
Whisk in flour and simmer, whisking constantly until
thickened to a roux. Whisk in cream, milk, and
chicken bouillon and cook, stirring frequently or
whisking, over medium-low heat until smooth.
Heat oil in large saute pan over medium heat. Add
onion and cook until soft, about 3 minutes. Add
garlic and carrots, cook until tender, about 3
minutes, stirring frequently. Add poblanos and cook
until tender, about 3 minutes.
Add vegetable mixture to milk mixture, stir to
combine. Stir in salt and black, white, and cayenne
peppers, simmer over medium-low heat a few minutes.
Add red bell pepper. Simmer 15 or 20 minutes,
stirring frequently. Add cheese and stir until
melted. Taste and adjust seasonings, if necessary.
Serve hot or refrigerate immediately, reheat before
serving. Makes six 8 oz servings.
Note: Prepare all vegetables ahead of time. Recipe
doubles easily.

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