Title: BASIC PITA
Categories: Bakery, Oriental, Breads
Yield: 24 small pita

2 c Warm water
2 tb Yeast
1/2 ts Sugar
2 ts Salt
5 c White flour

Pour water into a large bowl add yeast. Stir add
the sugar salt. Gradually add the flour, stirring
constantly until the mixture is smooth. Work in
another 1/2 cup of flour with your hands, kneading as
you go, until the dough is no longer sticky. Knead on
a board for another 5 minutes. Shape dough into a
rectangle. Cut it in half, lengthwise, divide into
24 portions (or make 12 large pitas). Shape each
portion into a smooth ball place each ball on a
floured surface. Cover with a damp cloth. Press each
ball flat. With a rolling pin, roll each round from
the centre out turning the dough 1/4 revolution each
roll. A small pita should be 5 to 5 1/2″ in diameter
1/4″ thick. (Large ones should be 8″ in diameter).
Flip pitas over
smooth out any creases.
15 minutes before loaves have finished rising, preheat
oven to 500F warm an
ungreased baking sheet.
As each loaf is rolled, place it on a floured surface,
cover with a dry clean
towel let rise for 30 to 45 minutes. Place pitas on
the hot baking sheet.
Bake on the bottom rack of the oven until puffed
lightly browned on the bottom, about 4 minutes for
small ones 3 1/2 for large ones. If desired, flip
the pita over to brown on the other side. Remove from
oven, wrap in dry towels until cool enough to handle.
Serve warm
or at room temperature.

—–

Title: Angel Biscuits #1
Categories: Breads, S_living
Yield: 48 Servings

5 c Flour
1 ts Soda
1 ts Salt
2 tb Sugar
3/4 c Shortening
1 Yeast cake <<>>
1 pk Yeast; dissolved in
1 c Lukewarm water
2 c Buttermilk

Mix dry ingredients. Cut in shortening and add yeast
and buttermilk, mixing well. Roll dough out on lightly
floured surface. Cut with small biscuit cutter. Bake
on greased sheet in pre-heated 400~ oven for 12
minutes or until golden brown.
Source: Southern Living Hall of Fame, A Taste of
Georgia

—–

Title: CHAR SIU BAO
Categories: Chinese, Pork
Yield: 4 servings

MMMMM————————–FILLING——————————-
3/4 lb Pork loin, boneless
Hoisin sauce
1 ts Cornstarch
1 ts Salt
1/2 ts Soy sauce
1 ds White pepper
2 T Oyster sauce
1/4 c Chicken broth
2 Scallions

MMMMM—————————DOUGH——————————–
1 c Milk; scalded
1/4 c Sugar; (I add a little more)
1 T Shortening
1/4 ts Salt
1 pk Yeast, dry
2 T ;Water, warm
1 Egg white (opt)
3 c Flour

Filling: Cube meat and stir fry in some oil with minced onion. (mush-
rooms and bamboo shoots can also be added) Cook meat until no longer
pink.

Add chicken broth to pan. Heat to boiling, then cook covered for Stir
oyster sauce and cornstarch into 1 tablespoon water, add to pan. Cook
some more until thickened.

Dough: Do the usual stuff about scalding milk, then stirring in
sugar, shortning, and salt; cooling the milk mixture; proofing the
yeast; etc. Stir the yeast and egg white into milk mixture, then pour
over 3 cups flour in bowl and stir until smooth. Add more flour
until dough is easy to handle.

Knead, let rise, and punch down. Divide dough into 20 pieces, roll
each piece into 3 inch circle. Put 1 tablespoon of filling in center,
then twist to seal. Place on 3 inch square of waxed paper. Repeat 19
times.

Cover let rise 20 minutes, then steam. I use a metal strainer in a
pot with a little water and a cheesecloth tied over the pot lid (to
prevent condensation). Cover and steam for 12 minutes, then enjoy!

from the rec.food.recipes archives

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Title: Rosemary Roasted Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

2 lb Potatoes; peeled and diced 2 ts Crushed rosemary;
-into 1″ chunks 1 ts Garlic; minced
3 tb Olive oil; 1/2 ts Salt
1 ts Paprika;

Toss diced potatoes with olive oil, paprika, garlic and half the
rosemary. Place potatoes on a heavy baking tray, sprinkle with
remaining rosemary and 1/2 t salt. Roast at 400 deg F for 1 1/2
hours, turning often.
Serve as garnish for roasts.

Source: Houston Chronicle

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Squash Pudding

Recipe By : My files
Serving Size : 6 Preparation Time :0:00
Categories : Kugels Vegetables
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds summer squash — peeled
2 carrots — peeled
1 1/2 cups matzo farfel — or broken matzos
1/4 cup oil
3 eggs — separated
salt to taste

Brown farfel in oil. Cook veggies, and mash, Add farfel, salt, and egg yolks.
Beat whites till stiff and fold in. Bake about an hour at 350F, till golden.

– – – – – – – – – – – – – – – – – –

Title: Chili Con Carne
Categories: Diabetic, Main dish, Crockpot, Meats, Beans
Yield: 8 servings

2 c Ground beef;
1 c Onion; chopped finely
1 cl Garlic; chopped finely
2 tb Chili powder;
1 1/4 c Condensed tomato soup;
-undiluted
2 c Kidney beans;
1 tb Malt vinegar;
1/4 ts Salt (all right)

Brown beef in hot pan, stir in onion, arlic, and chili powder. Cook,
stirring often until onion is tender; add rest of indgredients; bring
to a boil. Reduce heat and simmer, uncovered, stirring occasionally,
about 15 minutes. Food Exchange per servings: 1 STARCH/BREAD EXCHANGE
+ 1/2 FAT EXCHANGE + 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE

Souce: Recipes for Diabetics by Billie Little and Penny L Thorup

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Title: Caramel Cage Covers for Ice Cream (KH)
Categories: Desserts
Yield: 1 servings

1/2 c Water
1 c Sugar
1 pn Cream of tartar
Aluminum foil
6 oz Ladle
Vegetable oil
Candy thermometer

Cover the outside (rounded part) of a 6 oz ladle with aluminum foil.
Making sure to keep the surface smooth and tight. Lightly oil the
domed surface of foil.

Now pour into a saucepan the sugar, water and cream of tartar. Shake
the pan to mix and cover. Heat this covered mixture over medium low
heat until the sugar dissolves. Remove lid and continue cooking the
syrp until it turns a light gold color (about 340 degrees F. on candy
thermometer).

Remove the pan from the heat and let sit at room temperature for 6-8
minutes. The syrup will turn a darker gold color.

Now you are ready to make the cages. Just hold the foil covered ladle
over the pan, dip a spoon into the caramel mixture and drizzle over
ladle, moving you hand around in a swirling motion to form a wed or
lattice pattern on the foil. Prop up the ladle so the caramel cage
cools completely (about 10 minutes).

Pry foil away from the ladle carefully so as not to break the fragile
cage. Trim away the uneven strands with scissors to form a nice
straight bottom. Now carefully peel off the foil and you have a
beautiful candy cage to place over a single scoop of ice cream. Try
to find a dish so the cage fits on the edge of the dish. Instruct
your guests to tap the cage with the back of a spoon and enjoy the
special effect.

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Almond Shortbread Biscuits (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Flour
2 oz Cornflour
5 oz Butter
1 oz Ground almonds
3 oz Caster sugar

Set oven to 350F or Mark 4. Grease a baking sheet.
Cream the butter in a mixing bowl. Sift together the
flour and cornflour and add, with the almonds and
sugar, to the butter. Work the ingredients together
with the hands. Turn out on to a very lightly floured
surface and finish kneading until the dough is smooth.
Roll the dough into two rounds each 1/4 inch thick.
Prick well with a fork and mark each circle into six
triangles. Transfer to the baking sheet. Bake for
about 25-30 minutes. Allow to cool slightly before
cutting and then place on a wire rack to finish
cooling.

From the booklet Scottish Teatime Recipes

– – – – – – – – – – – – – – – – – –

2-3Lb Boiling Fowl (1 to 1-1/2 kg)
3 qt Water (3 Litres)
2 Medium Onions, finely chopped
Bay Leaf, Sprig of Thyme and some
Parsley Stalks
Salt and freshly ground Black Pepper
1-1/4 lbs Leeks, finely chopped (625 g)
2 oz Long Grain Rice (50g)
Garnish: Chopped Parsley
2 ozs Prunes cut into strips
Put the fowl into the water, bring to the boil and skim. Add the herbs,
tied together, salt, pepper, onions and only the white part of the leeks.
Simmer for 1-1/2 to 2 hours or until the meat is tender. Add the rice half
an hour before the end of the cooking time. Remove the bird and leave to
cool slightly. Add the green of the leek and cook for another few minutes.
When the bird is cool, remove some of the flesh and chop up roughly.
Return to the soup and heat through. Check seasoning, remove herbs and
serve.

Title: LEMON GINGER SAUCE
Categories: Meats, Stir fry, Foreign, Sauce
Yield: 6 servings

1 tb Fresh lemon juice
2 tb Honey
1 tb Dry sherry
1 tb Slivered ginger root
1 Clove garlic, minced
1 ts Cornstarch

Source: MAINBEEF.ZIP

Combine all ingredients; mix well.

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