FALAFEL GOLDEN DOMES WITH TAHINI SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chickpeas — soaked overnight,
– cooked, and drained.
3 Garlic cloves — minced
1/2 ts Baking powder
2 ts Ground cinnamon
2 ts Ground cumin
1 bn Parsley — minced
1 md Onion — grated
4 Scallions — minced
2 tb Fresh cilantro, chopped
3 c Vegetable oil
4 Pita breads — warmed
1 Tomato — finely chopped
2 Lemons — juiced
—–TAHINI SAUCE—–
2/3 c Tahini (sesame paste)
3 tb -Water (or as needed)
2 Lemons, juiced
2 Garlic cloves — minced
1 tb Fresh parsley, minced
Black pepper

Remove the skins from the cooked chickpeas by rubbing
them with a dish towel.

Place the chickpeas in a food processor and pur‚e them.

Add the garlic, baking powder, coriander, cumin,
parsley, onions, scallions, and cilantro. Blend the
ingredients together so that a smooth paste is formed.
Add some water if necessary. Let the mixture rest for
30 minutes.

Form the paste into patties that are 2″ in diameter
and 1/2″ thick.

In a medium large saucepan place the vegetable oil and
heat it on medium high until it is hot. Add the
patties and deep-fry them for 2 to 3 minutes, or until
they are golden brown. Drain them on paper towels.

In each of the pita breads place some of the falafel,
tomatoes, lemon juice, and Tahini Sauce.

For Tahini Sauce: In a small bowl place the tahini,
water, and lemon juice. Mix the ingredients together
so that a smooth sauce is formed (add more water if
necessary).

Add the garlic, parsley, and black pepper. Mix them
in so that they are well blended.

Makes 1 cup.

Source: Papa Garo’s – Redondo Beach, California
“Southern California Beach Recipe” by Joan and Carl
Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen
Mintzias

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Title: ASIAN RICE SALAD
Categories: Rice, Salad
Yield: 6 servings

2 c Leftover Asian rice pilaf
2 Cloves garlic, minced (or
1 teaspoon bottled)
1/2 c Sliced water chestnuts,
Coarsely chopped
1/4 c Thin carrot slices
1/4 c Thin celery slices
1 tb Roasted peanuts, coarsely
Chopped
3 tb Oil (preferably peanut)
1 To 3 tablespoons rice or red
Wine vinegar
1/2 ts Sugar
Optional:
3 Green onions (white and
Green tops), sliced

1. Fluff leftover rice pilaf with a fork. Add garlic,
water chestnuts, carrots, celery, green onions and
peanuts. 2. Combine oil, vinegar and sugar in a small
jar, cover and shake to combine. Pour over the salad
and serve at once.

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Title: Cream Cake
Categories: Cakes, 1941
Yield: 6 servings

1 c Sugar
1/3 c Sweet cream
4 Eggs, well beaten
1/8 ts Salt
1 1/4 c Cake flour
2 ts Baking powder
1 ts Lemon flavoring

Sift flour, measure, and sift with baking powder and salt. Combine
sugar, eggs, and cream. Stir until well blended. Add flavoring. Add
sifted dry ingredients. Beat 5 minutes. Pour into well-oiled,
shallow pan. Bake in moderate oven (375 F) about 30 minutes. Mrs.
Louis Linke, Paragould, AR.

MMMMM

RICE BATTER BREAD II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Quick
No-gluten

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Brown Rice Flour
2 tb Non-alum baking powder
1/2 ts Sea salt (optional)
1/4 c Potato starch or other flour
2 Eggs — beaten (optional)
1 c Water or soymilk
2 tb AM Unrefined Vegetable Oil
3 tb Honey

Mix dry ingredients and liquid ingredients separately;
then combine both mixtures. Pour into oiled and
floured 4″ x 8″ loaf pan and bake 45-50 minutes at 350
F. Let cool completely in pan.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Frosting for Cut-out Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Icings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Box confectioner’s sugar
1 teaspoon Vanilla
1 Stick butter — softened
3 To 4 ts cream
1/8 teaspoon Salt

Mix all ingredients until smooth. Add cream if too stiff, add
confectioner’s sugar if too runny. Use a decorator’s tube to “draw” on the
cookies.

Source: Recipe on the C H sugar box.

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Title: VIENNESE BEEF SOUP
Categories: Soups, Meats
Yield: 8 servings

2 1/2 lb Beef bones, cracked
3 lb Beef Chuck
3 qt Water
2 1/2 ts Salt
3/4 ts Pepper
Lg Onion- peeled,sliced thin
2 x Med Leeks, white parts only
2 x Med Carrots, scraped, sliced
Celery root, pared cubed
3 x Sm Turnips, pared cubed
2 c Cauliflower, cut up
2 x Bay Leaves
4 x Sprigs Parsley
1/2 ts Dried Thyme

Taking the white parts of the leek only, clean and
thinly slice them. Scald bones and rinse in cold
water. Put beef and water in a large kettle; bring to
a boil. Add bones, salt and pepper. Slowly bring to a
full simmer; remove any scum from the top. Cook over
low heat, partially covered, 1 1/2 hours. Again remove
any scum from the top. Add remaining ingredients and
continue to cook about 40 minutes, until meat and
vegetables are tender. Remove and discard parsley, bay
leaves, and bones. Take out the meat and cut into bite
sized pieces, discarding any gristle. Return meat to
soup. Serves 8 to 10. You may also add noodles,
rice or dumplings to the finished soup.

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Title: Apple or cherry doughnuts
Categories: Cyberealm, Cakes
Yield: 15 servings

3 oz Butter
2 oz Sugar
1 ts Vanilla
1/2 tb Cinnamon
2 Eggyolks
9 oz Flour
1/2 c Milk
2 ts Baking Powder
2 tb Cherry Brandy
2 Egg Whites
9 oz Sour Cherries or
9 oz Apple Slices

1.Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. 2.Mix
bakingpowder under flour and mix, alternating with the milk and the brandy
under the butter mix. 3.Beat the egg whites until stiff and fold into dough
mix. 4.Add the drained cherries or apple slices to all. 5.Heat oil in deep
fryer and put tablespoons full of the dough into the very hot oil and bake
until they are golden brown. 6.Drain on papertowl and sprinkle with sugar.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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CHOCOLATE LOVER’S DREAM

Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon instant coffee granules
1 cup boiling water
1 1/2 cups sugar
2 1/2 cups semisweet chocolate chips
1 1/2 cups melted butter
6 large eggs
Shortening or butter
1 teaspoon vanilla extract
Glaze:
8 ounces coarsely chopped bittersweet chocolate
1 cup heavy cream
1 1/2 tablespoons butter

Preheat oven to 225 degrees. Coat bottom of 9-inch springform pan with
shortening or butter.
Line pan with wax paper and coat with shortening or butter. Dissolve coffee
and sugar in boiling
water, add chocolate and melt until smooth, being careful not to overheat.
Stir constantly and
remove from heat. In bowl, use electric mixer to mix butter, eggs and
vanilla. Add chocolate
mixture and mix well. Pour into prepared pan. Bake 2 1/2 hours, then cool
and remove.
Glaze: Melt 2/3 of the bittersweet chocolate in a double boiler. Stir over
low heat until chocolate
melts, add cream and stir well. Remove from heat and stir in remaining
chocolate. Cool glaze,
and pour over torte.

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Title: Mashed Potato Casserole
Categories: Potato cass, Restaurants, Mash
Yield: 7 servings

10 md Potatoes, peeled
Salt and pepper to taste
1 c Sour cream
8 oz Cream cheese
Onion, chpd
Butter, melted
Paprika

In a large soup pot boil the potatoes. Drain, season
and mash the potatoes. Add the sour cream, cream
cheese and onion and mix throughly. Place in a 2 quart
casserole dish andallow to cool. Cover and refrigerate
for 24 hours. Top with melted butter and sprinkle with
paprika. Bake in a 350 oven for 30 minutes. Source:
Babi’s Bed and Breakfast

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Title: Chicken Barley Soup
Categories: Soups
Yield:

1-2 lb chicken; cut up
2 qt water
1 1/2 c carrots; diced
1 c celery; diced
1/2 c barley
1/2 c onion; chopped
1 ?? chicken bouillon; optional
1 ts salt; optional
1 ea bay leaf
1/2 ts poultry seasoning
1/2 ts pepper
1/2 ts dried sage

In large kettle, cook chicken in water until tender. Cool broth and skim
off fat. Bone chicken and cut into bite-size pieces; return to kettle
along with remaining ingredients. Simmer, covered, for at least 1 hour or
until vegetables and barley are tender. Remove bayleaf.
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