GREEK PASTICIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Hamburger
Greek Lamb
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Pasta — cooked al dente
-(454 gms)
1 lb Ground beef or lamb
2 Onions — chopped
3 Cloves garlic — chopped
1 cn Whole tomatoes — chopped
-and liquid drained
1 t Oregano
1 t Basil
1 t Allspice
1 t Cinnamon
1 t Sugar – to taste
—–TOPPING—–
4 tb Butter
4 tb Flour
2 c Milk
3 tb Parmesan cheese to taste
6 oz Feta cheese to taste
2 To 3 eggs

* Prepare ahead of time!!! Let cool completely!
While toppping is
cooling, prepare pasta and meat filling.

Cook pasta tender but firm. Do NOT overcook!

Brown the meat with the chopped onions and garlic.
Add the spices, sugar to taste, and the drained
tomatoes. Let the sauce simmer 30-45 min. Mix in the
cooked pasta and put in a baking pan.

To make the topping, melt the butter (or margarine)
in a saucepan and mix in the flour to form a paste.
Add the milk and heat at medium stirring constantly
until mixture thickens. When thick, add parmesan and
crumbled feta cheese and stir until melted. A few
tablespoons of parmesan and about 6 ounces of feta.

LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE
BEATEN EGGS!!! After the eggs are stirred in, pour
this mixture over the meat and pasta. Bake about 45
min or until brown.

This dish is a bit like moussaka because of the
topping.

NOTE: 6/12/93 – Made this dish with Montery Jack
cheese instead of feta. Used 1 to 1 1/2 cup tomato
sauce instead of canned tomatoes and 2 eggs. Came out
Delicious!!! – Set oven for 350-375F and cook a full
40 minutes.
. ichele

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Apple Custard Pie

Recipe By : Helen Stanton, Lansing State Journal/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Apples Desserts
Pies/Tarts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry dough for 1 crust, 9″ pie
1/4 cup flour — divided
1 cup packed light brown sugar — divided
3 apples, cored, peeled — halved
1 egg — beaten
1 1/2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg

Preheat oven to 450 F. Line ungreased 9″ pie pan with pastry dough. Mix 2 T.
of the flour and 1/4 c. of the sugar, blending well and sprinkle evenly over
bottom of pie shell. Arrange the apple haves, cored-side up in a pie shell.
In a med. bowl, combine the egg and milk. Pour over the apples. In a
separate bowl, blend the remaining 2 T. flour with the remianing 3/4 c.
sugar, cinnamon and nutmeg. Sprinkle over the apple halves. Bake at 450 F.
for 10 minutes., then reduce heat to 325 f. and bake for 30 minutes more or
until custard is firm and a knife inserted into it comes out clean.
Posted on TNT by bobbi744@sojourn.com

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Italian Marinated Mushrooms

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh mushrooms
1/4 c Lemon juice
1/2 c Olive oil (vegetable oil may
-be substituted)
2 Green onions with tops,
-thinly sliced
1/4 c Chopped fresh parsley
1 Clove garlic, finely chopped
3/4 ts Salt
1/4 ts Freshly ground pepper

In propitiation, may I offer Italian Marinated Mushrooms (not too original,
I’m still fighting off the cobbies to locate Grandma’s secret kitchen
diary):

Paprika Parsley sprigs Bread sticks (optional)

Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in
large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the
garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours,
stirring occasionally.

Just before serving, remove from mixing bowl to serving bowl, using slotted
spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with
long, thin bread sticks if desired.

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Title: Low-Calorie Spiced Tea Mix
Categories: Diabetic, Beverages, Kids
Yield: 72 sweet ones

1/4 c + 2 tb orange flavored 3/4 c Iced tea mix; sugar free
-drink mix;sugar-free 1 ts Ground cloves
1/4 c Lemondade flavored-drink mix 2 tb Ground cinnamon;
-sugar-free

1. Combine all ingredients, stirring until blended. Store mixture in
an airtight container.
2. For each serving, place 1 teaspoon mix in a cup. Add 1 cup hot
water, stirring well. Serve hot.
Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO: TR; FAT: TR;
SOD: 1 MG;

Source: All New Cookbook For Diabetics And Their Families.
Brought To You And Yours Via Nancy O’Brion And Her Meal Master
Typed for you and yours via her nieghbor Sophia Robinson; age 12

MMMMM

BANANA-GREEN MANGO CHUTNEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Yellow Onion, Diced Small
2 tb Peanut Oil
1 Unripe Mango, Peeled And
-Diced Small
1 c White Vinegar
1 c Fresh Orange Juice
1 lb Very Ripe Bananas, Sliced
-About 1/4-inch Thick
1 tb Grated Fresh Ginger
1/2 c Raisins
1/2 c Dark Brown Sugar, Firmly
-Packed
1 tb Finely Chopped Fresh Serrano
-Or Jalapeno Chile (Or
You May Substitute 3/4 Tbls
-Red Pepper Flakes)
Salt And Freshly Cracked
-Black Pepper, To Taste
1 t Allspice

NOTE: Use this basic chutney with your very spicy hot
dishes.

Yield: About 5 Cups

Saute the onion in the oil until clear, about 4 to 5
minutes. Add the mango and cook 2 minutes over medium
heat. Add the vinegar and orange juice and bring to a
simmer, simmering for 10 minutes more. Add all of the
remaining ingredients and bring the mixture back to a
simmer. As soon as a simmer is reached, remove the
mixture from the heat and cool to room temperature.
Serve or store in the refrigerator, covered, for up to
2 weeks.

From The Thrill Of The Grill by Chris Schlesinger
John Willouughby

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Title: BRUNSWICK STEW
Categories: Venison
Yield: 1 servings

2 ea Rabbits
4 ea Squirrels
2 lb Venison
4 ea Onions, med, diced sauteed
4 ea Potatoes, diced
8 c Broth (from parboil)
1/2 c Butter
8 oz Cream style corn
16 oz Lima/butter beans, can
2 cn Tomatoes
1 cn Okra (if available)
2 tb Worcestershire sauce
2 ea Bay leaves
2 ts Salt
1 ts Peppercorns
1 ts Red pepper, dried

Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
venison into chunks, flour, and brown. Add all ingredients to a large
pot and simmer slowly for about an hour with the pot covered. When
meats are tender, check if seasoning adjustment is needed. Add water
to thin if required. Serve in soup bowls. A dash or two of tabasco
can be substituted for the red pepper. Modify ingredients according
to availability.

MMMMM

Title: PUMPKIN COOKIES
Categories: Cookies, Vegetables, Holiday
Yield: 7 servings

2 c Shortening
2 c Sugar
1 cn (16 ounce) pumpkin
2 Eggs
2 ts Vanilla
4 c All-purpose flour
2 ts Baking powder
2 ts Ground cinnamon
1 ts Baking soda
1 ts Ground nutmeg
1/2 ts Ground allspice
2 c Raisins
1 c Chopped nuts
1 ts Salt

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat
well. Stir together flour, next 5 ingredients, and 1 teaspoon salt.
Add to batter; mix well. Stir in raisins and nuts. Drop rounded
teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350
degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with
vanilla frosting. Makes 7 dozen cookies.

Recipe From: Better Homes and Gardens Homemade Cookies Cookbook
Copyright 1975 by Meredith Corporation, Des Moines, Iowa

MMMMM

Title: Chocolate Crackles
Categories: Cookies
Yield: 48 cookies

1 c Semi-sweet chocolate pieces
1 c C and H Brown Sugar; packed
1/2 c Salad oil
2 Eggs
1 ts Vanilla
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/2 c Chopped walnuts
1/2 c C and H Powdered Sugar
— (approximately)

Melt chocolate. Combine with sugar and oil. Add eggs one at a time; beat
well. Add vanilla. Combine flour, baking powder and salt. Add to
chocolate mixture. Stir in nuts. Chill dough. Drop teaspoonfuls of
dough in powdered sugar. Roll to coat. Place on greased cookie sheet.
Bake in 350 degree oven 10 to 12 minutes. Cool on rack.

Makes 4 dozen cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Fluffy Frosting – Sugarfree

Recipe By : Bobb1744@aol.com
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Frosting/Filling
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
2 large eggs
2 tablespoons Water
1/4 teaspoon Cream of tartar
2 packages Sweet N Low
1/2 teaspoon Vanilla

Combine sugar, water, Sweet N Low, egg whites, and cream of tartar in top of
a double boiler and beat at high speed for 1 minute. Set over simmering water
in the bottom of the double boiler. Continue to beat at high speed for 4-5
minutes or until soft peaks form.
Remove from heat. Add vanilla to frosting and continue beating at high speed
1-2 minutes or until thick enough to spread on a cooled cake. Use about 2 1/2
tablespoons per portion if frosting individually; or use this amount to frost
a 2-layer cake or a 9 inch square cake, both of which would then be cut into
16 equal servings. You can change the frosting easily by adding a couple
drops of food coloring and some flavoring, such as 2 drops of red coloring
and some peppermint flavoring. 1 serving = 1 vegetable (1-1 1/2 tablespoons
may be used as a topping for cake or pudding without counting it as an
exchange. calories = 23

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Title: Momma’s Beef Stew
Categories: Mexican, Beef, Soups/stews
Yield: 6 servings

4 tb Oil 3 tb Wine vinegar
1 1/2 lb Beef stew meat 1 c Red wine
1 ea Medium onion minced 1 ea Bay leaf
1 ea Clove garlic, minced 1/2 ts Oregano
1/2 c Tomato sauce 4 ea Medium potatoes cubed
2 ea Carrots; sliced 1 x Salt and pepper to taste

Saute onion and garlic in oil. Add every thing except potatoes and
carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is
thoroughly tender. Half an hour before meat is ready add carrots and
potatoes.

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