Felafel Balls

Recipe By : A Taste of Tradition by Ruth Sirkis
Serving Size : 10 Preparation Time :0:00
Categories : Starters Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dry garbanzo beans (1 cup)
1/3 cup cracked wheat
2 slices wheat bread, dry
5 cloves garlic
2 tb parsley — chopped
3 tb lemon juice
1 tb ground cumin
1/4 ts ground coriander
3 ts salt
1/4 ts black pepper
dash hot red pepper — (optional)
2 eggs
1/2 cup plain bread crumbs
oil for frying

Cover beans with water and soak overnight.

Next morning drain beans, rinse and put in a large pot. Cover with fresh
water, add 2 teaspoons salt and bring to a boil. Reduce heat and simmer
for 1 1/2 hours. Remove from heat and drain.

Soak cracked wheat in a cup of water for about 20 minutes. Soak bread
separately.

Grind garbanzo beans in a meat grinder or food processor with garlic and
parsley. Squeeze the water out of the soaked bread and grind.

Combine in a bowl with lemon juice, remaining salt, seasonins and eggs.
Mix lightly.

Drain the cracked wheat and add to the mixture with half of the bread
crumbs. Stir well and mix thoroughly. Add remaining bread crumbs
gradually until the mixture is manageable enough to shape the felafel. If
too soft, when all the bread crumbs have been used, add more to obtain the
proper consistency. This may be done several hours before serving. Cover
with waxed paper and refrigerate.

The make the felafel, shape small balls 1″ in diameter with wet hands.
Put on a tray or cookie sheet lined with waxed paper.

Fill a heavy 10″ or 12″ skillet with 1 1/2″ of oil and heat to medium-high
(375 degrees F). Fry about a dozen felafel balls at a time on both sides
until they become deep golden brown. Remove from skillet with a slotted
spoon. Put on paper towels to blot excess oil. Serve immediately.

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Title: SAUCY BEEF TACO PIZZA
Categories: Beef, Meats
Yield: 4 servings

2 lb Ground Beef Round
1 ea Med. Onion, Chopped
16 oz Taco Sauce, Mild or Hot
4 oz (1 cn) Mild Green Chilies *
1/2 c Sliced Ripe Olives
8 oz (1 cn) Refrigerated Rolls **
1 1/2 c Crushed Corn Chips
1 c Dairy Sour Cream
1 c Shredded Monterey JackCheese
1/2 c Shredded Cheddar Cheese
1 x Sliced Olives (Optional)
1 x Sliced Mushrooms (Optional)
1 c Shredded Lettuce
1 ea Med. Avocado ***
1 ea Med Tomato, Diced

* Chilies should be chopped mild green chilies and be drained.
** Rolls should be Refrigerated Crescent Rolls.
*** Avocado should be peeled and sliced.
~————————————————————————-
Brown ground beef and onion in large frying-pan or Dutch oven. Pour off
drippings. Add 1 cup taco sauce, green chilies and olives. Separate
crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread
beef mixture evenly over chips, spread with sour cream. Cover with
shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle
with remaining 1/2 cup crushed chips. Garnish with sliced olives adn
mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to
25 minutes or until crust is golden. Cut into wedges and serve with
lettuce, avocado, tomato and remaining taco sauce.
NOTE:
Pastry for single-crust pie may be substituted for crescent rolls.

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SUMMER VEGETABLE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stew meat,lean,1″ cubes
1 Beef knuckle bone,cracked
4 qt Water
8 Tomatoes,large,fresh,chopped
2 ts Salt
1 t Pepper
1 Red pepper,hot*
1 Bay leaf
2 Onions,lg,mild,peeled/choppe
1 c Celery
2 c Carrots,scraped/sliced
1 Potato,medium,peeled/diced
1 c Lima beans,fresh
1 c Cabbage,chopped
1 1/2 c Corn,fresh,cut from cob

1. Place beef and beef knuckle in soup pot. Add the
water, tomatoes, salt, pepper, red pepper, bay leaf,
and onion. Bring to a boil, then lower heat, partially
cover the pot, and let the mixture simmer for 3-4
hours, or until the meat is very tender.
2. Remove knuckle bone and bay leaf. Add celery,
carrots, potato, lima beans, and cabbage. Continue to
simmer about 30 minutes. Add corn and continue to cook
until all vegetables are tender.
3. Cool slightly, remove surface fat, then reheat and
serve.

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HAM STEAK CABBAGE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Can V-8 juice
1 md Onion, diced
4 Stalks celery in 2″ pieces
1 Env onion soup mix
2 14 oz. cans sliced stewed
-tomatoes, undrained
1 t Dry minced parsley
1/4 Of 2 1/2 lb. head of
-cabbage, diced
2 cn Clear beef broth
Generous dash of pepper
1 Broth can water
Salt, if desired, to taste
3/4 lb Ham steak, in bits

Put V-8 and celery into a blender, high speed until
minced. Combine with all other ingredients in a soup
kettle. Bring to a boil. At once, turn to a gentle
simmer and let it simmer covered for 2 hours or until
cabbage is tender. Makes 6 to 8 servings. Leftovers
can be frozen and thawed to use within a year.

We add a bit of hot sauce to ours. Is a good soup to
eat when it’s cold outside!!

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Title: CASEY JONES ONE DISH SUPPER
Categories: Beef, Bread
Yield: 8 servings

1/2 Loaf frozen white bread
-dough, thawed (1 lb size)
1 1/2 lb Lean groun beef
1/4 c Chopped onions
1 cn (4oz) sliced mushrooms,
-drained
1 Ca n (8oz) tomato sauce
2 tb Catsup
1 ts Beef soup mix (or beef
-boullioun mix ie Oxo)
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Basil
1/4 ts Parsley
1/8 ts Black pepper
1 Egg beaten

bacon flavored bits

Brown beef and onions in Dubtch over. Drain if necessary. Add next 9
ingredients. Cover, simmer 15 minutes. Remove from stovetop and cool
to warm. Divide dough into 20 pieces and place on top of warm beef
mixture. Cover with clean towel and let rise 30 minutes or until
pieces of bread dough have doubled in size. Lightly brush dough with
beaten egg. Sprinkle with bacon flavored bits. Bake uncovered at 375
F for 25-30 minutes. Makes 8 servings. (Remaining bread dough can be
made into rolls.)

Origin: Watkins Anniversary Cookbook. Shared by: Sharon Stevens

MMMMM

Chili a la Becker

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Main Dish
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 milliliters Garlic — crushed
2 tablespoons Butter or Oil
1 medium Onion — minced
1 large Green Pepper — minced
3 Mushrooms — chopped
1/4 cup Celery — chopped (opt)
1 pound Pork, minced — with fat
1 teaspoon Chili Powder
2 Tomatoes (or 3) — peeled and
— chopped
2 cups Kidney Beans (canned)
— drained
1/2 cup Water
Salt

Rub heavy skillet with crushed clove of garlic.
Melt butter in skillet. Add onion and green pepper and cook for a few minutes
but do not brown. Add mushrooms and celery and cook without browning. Add pork
and cook until lightly browned. Add chili powder and mix well. Add tomatoes,
beans, water and season to taste with salt. Cover and cook gently 30 to 45
minutes.
Makes 4 to 6 servings.

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Title: Glaze for Pistachio Whiskey Cake
Categories: Desserts, Glaze, Cakes
Yield: 1 cake iced

2 c Confectioners’ sugar
1 ts Vanilla
2 tb Butter; softened
3 tb To 4 tb milk or light cream
Coloured sprinkles for
-decoration (opt)

Beat together the sugar, vanilla, butter and milk to
make glaze. Pour over cake. Decorate with green amd
red sprinkles, if desired.

Nutritional info per serving: 63 cal: .1g pro, 13g
carb, 2g fat (21%)

Source: Joan F Mihalik, Wind Gap, Pa
Miami Herald, 2/8/98
formatted by Lisa Crawford, 4/22/96

—–

Title: Mango Ice Cream
Categories: Ice cream, Fruits
Yield: 6 servings

1 Mango
1 tb Lemon juice
2 ts Cornstarch
1/3 c Sugar
1 1/2 c Half half
1 Egg yolk; beaten
2 tb Light corn syrup

Peel mango. Cut pulp from seed; discard seed. In blender or food
processor fitted with metal blade, puree mango pulp with lemon juice.
In medium saucepan, combine cornstarch and sugar. Stir in half and
half, beaten egg yolk and corn syrup. Cook and stir over medium heat
until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour
into ice cream canister. Freeze in ice cream maker according to
manufacturer’s directions. Makes about 1 quart.

MMMMM

CHILE OIL

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chile powder
1 tablespoon cumin
34 cups oil

Heat chile and cumin together in a saute pan until barely smoking.
Whisk in oil. Transfer to glass jar and let stand overnight for proper
separation.

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Garlic Ice Cream

Recipe By : “Michelle M. Davis”
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Whole Milk
1/4 Tea Garlic — freshly chopped
1 Vanilla Bean — split in half
1 C Heavy Cream
1 1/2 Cups Granulated Sugar
9 Egg Yolks

1. Put milk, garlic and vailla in a saucepan. Bring to a boil and
remove from heat.

2. In mixing bowl, blend cram, sugar egg yolks.

3. Strain the scalded milk mixture into the egg and sugar mixture,
stirring constantly.

4. Return the combined mixture to the pan and stir continuously over
moderate heat until it coats the back of a spoon, about 10-15 minutes.

5. Cook in an ice bath. Add Cream mixture. Freeze until firm.

>From the Cuisine section of the “Weekly Planet” Tampa Bay area, Florida
Mar 16-22, 1995 issue

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NOTES : O.K. garlic lovers, I just found this recipe in a weekly newpaper. I
have not tried it. First one to make it needs to report on findings.

Serves 4-5.