Spanakopita (Greek Spinach Pie)

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:15
Categories : Ethnic Pies Pastry
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds spinach — washed, chopped
1/4 cup scallions — chopped
1/4 cup fresh parsley — chopped
1/4 cup fresh dill — chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions — chopped
1 pound feta cheese — crumbled
1/2 cup Parmesan cheese — grated
2 whole eggs — beaten
1/2 cup butter — melted
14 whole filo dough sheet

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10
minu
tes. Squeeze out moisture by the handful. Heat olive oil in a large skillet and
saute onions until transparent, about 5 minutes. Stir in spinach and cheeses.
Re
move from heat and cool, stirring occasionally, to room temperature. Beat eggs
i
n with a wooden spoon.

Brush bottom and sides of a 13 x 9 x 2-inch baking dish with melted butter.
Line
the dish with a sheet of filo, pressing the edges of pastry firmly into the
cor
ners, and against the sides of the dish. Brush surface of filo with melted
butte
r, spreading it all the way to the outside edges and lay another sheet of filo
o
n top. Repeat until you have used 7 layers of filo in all.

Spread spinach mixture evenly over last layer of filo and smooth it into the
cor
ners. Place another sheet of filo on top, brush with butter and repeat,
layering
with remaining filo. Turn edges over to form a crust. Brush the top with the
re
maining butter. Bake at 300 degrees for 1 hour or until the pastry is crisp and
delicately browned. Cut into squares and serve hot.

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Nutr. Assoc. : 0 0 1038 0 0 0 999 1038 0 541 0 4453

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“Blizzards”

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ww Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1 tsp Peanut butter
1 pkg Chocolate Alba
1 Graham cracker
1 c WW chocolate ice cream
2 pkg Sweetner

Mix chocolate Alba according to package directions. Add remaining
ingredients. Blend. Serving = 2 Fr., 2 Milks, 1 Fat, 1 Pro., 1 Br., 10
opt. cal.

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Oyster Soup

Recipe By : The Fannie Farmer Cookbook Twelfth Edition
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups Stews
Theme Week

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients
4 cups milk
1 small onion sliced
2 stalks celery with leaves
1/4 teaspoon nutmeg
2 parsley sprigs
1 Small piece bay leaf
2 cups shucked or canned oysters and their juice
3 tablespoons butter
3 tablespoons flour
Salt
1 Pinch cayenne pepper

Directions:
Put the milk, onion, celery, nutmeg, parsley, and bay leaf in a pot,
together with any oyster juice. Simmer for 15 minutes, then strain.
Add the oysters and simmer for 10 minutes more. Melt the butter in a
small pan, stir in the flour, and cook, stirring, for 3 minutes. Slowly
add about 1 cup of the oyster mixture, stirring constantly, and cook
until smooth and thick. Stir the thickened mixture into the remaining
milk and oyster soup. Add salt to taste and the cayenne pepper and stir
until smooth. Serve hot.

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NOTES : Source: The Fannie Farmer Cookbook Twelfth Edition
Revised by Marion Cunningham with Jeri Laber
Alfred A. Knopf New York, 1980
ISBN 0-394-40650-8

CHICKEN GORKY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Russian Ethnic
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken breasts boneless
2 oz Vodka heated
1 tb Tomato paste
5 tb Butter
1 tb Flour
1 1/2 c Sour cream or plain yogurt
4 tb Feta cheese crumbled
1/2 ts Pepper
1/2 ts Salt
1/2 tb Dried parsley
1 ea Garlic clove minced
3/4 c Chicken broth
1/4 c Onion chopped

Brown chicken in butter with the chopped onions. Pour
heated vodka over the chicken onions. Add the
garlic, salt, pepper, parsley. Remove chicken from
the pan, dredge in the flour, add the tomato paste,
chicken broth to the pan. Stir-in the sourcream feta
cheese. Bring to a boil, stirring constantly. Add the
chicken again to the mixture, reduce heat and simmer
for 20-30 minutes. Arrange the chicken in a deep
casserole dish. NOTE*** At this point this dish may be
frozen or refrigerated for later cooking to finish.
Pour the mixture over the chicken and cook in
preheated 350 degree F oven and cook for 20 minutes or
until brown on top.

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Title: LEMON NUTMEG SAUCE
Categories: Sauces, Apples
Yield: 4 servings

1 tb Cornstarch
1/2 c Sugar
1 ts Grated lemon peel
1 c Water
2 tb Lemon juice
2 tb Butter or margarine
1/8 ts Salt
1/4 ts Nutmeg

Combine cornstarch, sugar and lemon peel in top of double boiler.
Blend in water. Stir over low heat until thickened. Cook over hot
water 10 minutes, stirring occasionally. Remove from heat; add
remaining ingredients. Stir until butter melts.

MMMMM

Title: GOLDEN TIGER DUMPLING SOUP
Categories: Chinese, Soups
Yield: 1 servings

4 c Soup stock (or chicken
Broth)
1 c Chinese greens (Bak Choy or
Other cabbage, sliced
1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
2 Stalks green onions, sliced
2 tb Soy sauce
1 tb Sesame seed oil
Salt and pepper to taste
12 Potstickers

Bring soup stock to a boil. Add all other ingredients
except potstickers. Boil for 2 minutes. Add
potstickers and boil another 2 minutes.

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Bean Lasagne

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Pulses And Grains
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Lasagne Noodles — cooked
2 Cups Ricotta Cheese
8 Ounces Mozzarella Cheese — grated
3/4 Cup Grated Parmesan Cheese
—–Bean Sauce—–
1 Tablespoon Oil
2 Teaspoons Garlic Minced
1 Small Onion — finely chopped
2 15 Oz. Cans Red Beans — drained coarsely c
2 Small Cans Green Chilies Chopped
4 Cups Tomato Puree — (1 29-ounce can)
1 Teaspoon Oregano
1 Teaspoon Basil
Pepper

Prepare the sauce by heating the oil and sauteing the garlic and onions
for a minute. Add the chopped beans, and cook the mixture, stirring it,
for several minutes longer. Add the tomato puree, oregano, basil, and
pepper. Bring the sauce to a boil, and simmer for 5 minutes.

Preheat the oven to 350.

To assemble the lasagne, spread a thin layer of sauce on the bottom of a
9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third
of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan.
Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan.
Finish off with layers of the remaining noodles and sauce and Parmesan.
Bake 40 minutes uncovered.

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2 lb. fresh spinach
1 1/2 tsp. seasoned salt
2 quarts Water
1 tsp. white pepper
2 Tbs. minced garlic
1 14 oz. can artichoke hearts, drained
1/2 cup whipping cream
4 Tbs. olive oil
1 heaping cup EACH Swiss and Monterey Jack, finely shredded

Coconut Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chiles Fruit
Eggs Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Fresh coconut
4 Green chiles
(serranos and jalapenos)
1 c Yogurt
1 tb Salt
1 tb Black mustard seeds
1 tb Oil (or ghee)
2 tb Gingerroot

Peel and grate the coconut. Mince the chiles and gingerroot. Mix the
chiles, coconut, salt, and ginger root. Heat the oil in a pan and fry the
mustard seeds for about 1 minute. Add to the coconut, stir and serve.
WALT

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RICE URUGUAYAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rice
1 lb Beef, ground
2 Carrots (2-3 re size)
2 Potatoes, med
2 Onions
1/2 t Parsley, chopped
1 Garlic, small clove
1 1/2 c Water
Salt
Pepper

The vegetables must all be chopped up finely. Wash
the rice thoroughly. Combine all ingredients, except
the potatoes. Cook slowly for twenty minutes, then
add the potatoes and let everything continue to cook
slowly about an hour. Yield: 6 servings
From: Rice, 200 Delightful Ways to Serve It; copyright
1934 by Southern Rice Industry, New Orleans, La.

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