RIGANI CHEESE BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 tb Active dry yeast
1 c Tepid (110 F) water
3 tb Olive oil
1/2 ts Fine-grain sea salt
3 c Whole wheat flour, or more
2 tb Dried rigani — crumbled
1/2 tb Dried mint — finely crumbled
3/4 lb Feta cheese — well drained,
– finely crumbled
1 Egg yolk — beaten with:
2 tb Warm water

Sprinkle the yeast over the water and set aside in a
warm place until foamy, about 10 minutes. Whisk in 2
tablespoons of the olive oil and the salt.

Sift the flour into a large mixing bowl, make a well
in the center, and pour in the yeast mixture. Knead
10 minutes, adding additional flour if necessary to
make a firm elastic dough. Transfer to a lightly
oiled bowl, tightly cover with plastic wrap, and set
aside for 2 hours in a warm draft-free spot.

Knead in the rigani, mint, and feta until evenly
distributed throughout the dough. Lightly oil a heavy
baking sheet and place the dough in the center. Form
into a round loaf and flatten to a thickness of 2
inches. Cover with a clean kitchen towel and set aside
for 1 hour in a warm draft-free spot. The dough will
rise only slightly.

Heat the oven to 350 F.

With a sharp thin blade, slash the top of the loaf
diagonally in 2 or 3 parallel lines, brush with the
remaining olive oil, and bake 25 minutes. Brush with
the beaten egg yolk and bake 15 minutes longer, or
until the bread is deep golden brown and sounds hollow
when tapped on the bottom.

Source: Flavors of Greece – by Rosemary Barron ISBN:
0-688-07087-6

Typed for you by Karen Mintzias

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Title: Spicy Nuts
Categories: Snacks, Tabasco
Servings: 1

3 tb Butter
2 Garlic Cloves, Minced
3 tb Worcestershire Sauce
1/2 ts Cinnamon
1/4 ts Cayenne Pepper
Tabasco Sauce, A Few Drops
4 c Nuts, Pecans, Almonds,
Cashews Or A Mixture

Preheat oven to 300øF. In a heavy skillet combine all the ingredients
except nuts and simmer a few minutes, then add the nuts, tossing to coat.
Add a little more cayenne or Tabasco sauce if you’d like a nippier nut.
Spreadnuts on a cookie sheet and bake for 10 minutes. Stir and cook 5 to 10
minutes longer. Cool and store in airtight containers or freeze. Calgary
Sun, Monday, November 5, 1990 – Cinda Chavich, Food Editor From “Fresh Chef
on the Run” by Olympic athlete Diane Clement. Fresh Chef on the Run is
published by Raincoast Books.

MMMMM

Boston Chicken Cranberry Sauce

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Fruits
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 pound Can jellied cranberry sauce
1 Jar Smucker’s Simply Fruit — (10 ounces) Orange
Marmalade
1/4 teaspoon Ground ginger
2 cups Fresh cranberries — each
2 pcs horizont. — (2 to 3)
1/3 cup Walnuts — chop fine

in 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to
stir together jellied sauce, marmalade and ginger until melted, about
6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir
often. Continue cooking and stirring often until cranberries are no
longer white and taste tender to the bite (not soft, but not too
crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered
and use with a week to 10 days. Should freeze well to be used within 4
months. Source: Gloria Pitzer.

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SOUP BOWL FRANKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Franks – thin sliced
2 tb Margarine
1 lg Onion, diced
2 md Potatoes, diced
2 lg Carrots, sliced
2 c Water
1/2 ts Salt
1 t Thyme leaves
1 tb Worchestershire sauce
1 lg Can evaporated milk
1 cn Whole kernel corn
1 tb Chopped parsley

Servings: 4

In heavy kettle, melt margarine. Saute onions and
frank slices. Add potato, carrot, salt, thyme,
Worchest. sauce, and water. Heat to boiling, cover and
simmer for 15 to 20 minutes or until vegetables are
tender.

Stir in milk and corn. Heat to boiling.

Serve in soup bowls sprinkled with parsley.

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Creamy Creole Turkey Bake

Recipe By : Original From The Great Turkey Cookbook
Serving Size : 8 Preparation Time :0:10
Categories : Leftover Turkey Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ozs mushrooms — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 stalks celery — sliced
1 clove garlic — minced
1/2 tsp olive oil
4 ozs fat-free cream cheese — softened
14 1/2 ozs crushed tomatoes
1 1/2 tsps Creole seasoning
4 ozs fettucine — cooked
2 c turkey light meat, skinless — cooked and cubed
1/4 c fat-free parmesan cheese

Preheat oven to 325. Prepare a 8″ square baking pan with cooking spray;
set aside. In a skillet, over medium heat, cook mushrooms, onions, celery,
bell peppers, and garlic in oil until all is tender. In a mixing bowl,
combine cream cheese, crushed tomatoes, and creole seasoning. Fold in
vegetable mixture, cooked fettucine, and turkey. Pour mixture into
prepared pan. Sprinkle with parmesan cheese. Bake for 30 minutes or until
bubbly.

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Per serving: 166 Calories; 1g Fat (7% calories from fat); 17g Protein; 20g
Carbohydrate; 26mg Cholesterol; 386mg Sodium

Title: CHOCOLITY POPPERS
Categories: Desserts
Yield: 36 servings

1/2 c Land O’Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn

Combine butter, marshmallows and chocolate in a 2 quart saucepan. Cook
over low heat, stirring constantly, until melted and well blended. Remove
from heat. Gradually add flour and salt, mixing well. Stir in vanilla and
peanuts. Pour over popcorn, mixing well. Press into well greased 13×9
inch pan. Bake at 350 degrees for 10 to 12 minutes. Cool; cut into bars.
Dust with confectioners sugar, if desired. Mrs. Mildred Larson, Chicago
Ill.

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Rotini with Chickpeas, Sausage and Herbs (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 8 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 pound hot Italian sausage — cut into 2″ chunks
1 onion — sliced
4 garlic cloves — chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons red wine vinegar
1 cup rotini pasta — dry measure
20 ounces frozen spinach — thawed and dried
15 ounces garbanzo beans — drained and rinsed
1 pound plum tomatoes
26 ounces spaghetti sauce — bottled
Salt and pepper
1 cup grated Parmesan cheese

Cook and drain the pasta. Seed tomatoes; cut into wedges.
Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan. In a
large skillet heat olive oil over medium heat. Add sausage, onion, garlic,
rosemary, basil and oregano and cook, stirring, until sausage is browned, 8 to
10 minutes. Add red wine vinegar. In a large bowl toss together pasta (1 cup=4
oz), spinach, beans, tomatoes, spaghetti sauce and sausage mixture. Season to
taste with salt and pepper. Pour into prepared pan, top with Parmesan cheese,
and bake until cheese is browned and casserole is bubbly, about 30 minutes.

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Title: FUDGY BONBONS
Categories: Desserts
Yield: 5 dozen

1 pk 12-oz. package (2 cups)
-semisweet chocolate chips
1/4 c (1/2 stick) butter or
-margarine
1 14-oz.can sweetened
-condensed milk (not
-evaporated)
2 c Flour [Required for a
-Pillsbury winner? – LB]
1/2 c Finely chopped nuts,
-if desired
1 ts Vanilla extract
60 ea Milk chocolate candy kisses
-or white-and-chocolate
-striped candy kisses,
-unwrapped (hugs)
2 oz White baking bar or
-vanilla-flavored candy
-coating
1 ts Shortening or oil

Heat oven to 350 degrees. In a medium saucepan, combine chocolate
chips and butter; cook and stir over low heat until chips are melted
and smooth. Add sweetened condensed milk; mix well.
In a medium bowl, combine flower, nuts, chocolate mixture and
vanilla; mix well. Shape 1 tablespoonful (use a measuring spoon) of
dough around each candy kiss, covering completely. Place 1 inch
apart on ungreased cookie sheets.
Bake at 350 degrees for 6 to 8 minutes. Cookies will be soft and
appear shiny but become firm when cool. Do not overbake. Remove
from cookie sheets.
In a small saucepan, combine white baking bar and shortening; cook
and stir over low heat until melted and smooth. Drizzle over cookies.
Store in tightly covered container. Makes 5 dozen cookies."

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Fire Balls

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Appetizers Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese — shredded
1 pound sausage
6 ounces seasoned bread crumbs

* Use a spicy breading mix made for pork or for less spicy dish use unseasoned
fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is
good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse peppers to
remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small
patties from the mixture. Place a pepper in the center of each patty,
then wrap and seal the dough around the pepper. Coat one or two balls at
a time by shaking them in a plastic bag with the pork breading mix or
seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the sausage
is thoroughly cooked, turning several times.

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Per serving: 905 Calories; 62g Fat (62% calories from fat); 31g Protein; 55g
Carbohydrate; 116mg Cholesterol; 3655mg Sodium

Serving Ideas : Interesting and different appetizer.

Title: ARM HAMMER DOUBLE CHIP COOKIES
Categories: Cookies
Yield: 60 servings

1 c Butter or marg.
1 c Sugar
1/2 c Light brown sugar, packed
1 t Vanilla extract
2 x Eggs
2 c Flour, unsifted
1 T Arm Hammer Baking Soda
1 2/3 c (10 oz. pkg.) Peanut Butter
Chips
2/3 c Semi-sweet chocolate chips

In large mixing bowl, beat butter or margarine, sugar, brown sugar and
vanilla. Add eggs; beat well. Stir together flour and baking soda;
blend into sugar mixture. Stir in peanug butter and chocolate chips. Drop
by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to
10 minutes or until lightly browned. Cool slightly; remove from cookie
sheet
to wire rack. Cool completely. Makes about 5 dozen cookies.

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