Recipes published in ‘Kangaroo’

Spaghetti with Pesto

Recipe

17 Jul

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cup Basil — fresh
Garlic clove
1/4 cup Italian olive oil
3/4 cup Pine nuts
4 tablespoon Butter
1/2 cup Parmesan Cheese
2 pound Spaghetti

1. Wash and diry the basil and remove the stems.

2. Place it in a blender with the garlic, olive oil, pine nuts, butter and
cheese. Puree.

3. Cook the spaghetti al dente in boiling salted water. 4. Drain and toss at
once with the sauce. 5. Serve with additional cheese.

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Filed under: Chinese, Kangaroo

Halloween: Cool Whip Grave Yard Dessert

Recipe

8 Jul

Halloween: Cool Whip Grave Yard Dessert

Recipe By : Cool Whip
Serving Size : 15 Preparation Time :0:15
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
2 c chocolate wafer cookie crumbs
1/4 c granulated sugar
1 stick margarine — melted
—-Filling—-
8 oz pkg fat-free cream cheese
12 oz tub Cool Whip Lite® topping — thawed
2 c water — boiling
2 4 serv pkgs orange gelatin
1/2 c water — cold
ice cubes
—-Decorations—-
1/4 c chocolate wafer cookie crumbs
7 rectangular shaped sandwich cookies
7 oval shaped sandwich cookies
decorator icing brown, green, orange, — white
candy corn
candy pumpkins

Preheat oven at 350. Prepare a 9 x 13 x 2″ pan with cooking spray and
flour. To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and
margarine in a small mixing bowl. Press firmly into prepared pan. Bake
for 10 minutes and then chill. To prepare filling, combine cream cheese,
remaining sugar, and 1/2 cup Cool Whip in a mixing bowl. In another
mixing bowl, combine boiling water into gelatin until completely dissolved.
Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water
into gelatin until thickened. Remove any remaining ice cubes. Spoon
gelatin over cream cheese layer. Refrigerate 3 hours or until firm.
Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining
cookie crumbs. Decorate as a “grave yard” by poking sandwich cookies on
end into dessert. Decorate the cookies as tombstones with the decorator
icing. Scatter candy and pumpkins around the surface.

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Filed under: Australian, Ceideburg 2, Kangaroo

Spanakopita Peloponnisos (Peloponnese Spinach Rolls)

Recipe

20 Nov

SPANAKOPITA PELOPONNISOS (PELOPONNESE SPINACH ROLLS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Ethnic
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg Spinach
1 md Onion — chopped
1 Leek — chopped
1 c Chopped spring onions
1/3 c Olive oil
1/2 c Chopped parsley
3 ts Chopped dill or fennel
14 ts Ground nutmeg
Salt
Freshly ground black pepper
8 Fillo pastry sheets
Olive oil (or butter)
– for assembling rolls

SERVES: 6-8 OVEN TEMPERATURE: 180øC (350øF) COOKING TIME: 50 Minutes

Wash spinach well and cut off any coarse stems. Chop coarsely and put into
a large pan. Cover and place over heat for 7-8 minutes shaking pan now and
then or turning spinach with a fork. Heat just long enough to wilt spinach
so that juices can run out freely. Drain well in colander, pressing
occasionally with a spoon.

Gently fry onion in olive oil for 10 minutes, add chopped leek and spring
onions and fry gently for further 5 minutes until transparent.

Place well-drained spinach in a mixing bowl and add oil and onion mixture,
herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste.

Place a sheet of fillo pastry on work surface and brush lightly with olive
oil. Top with 3 more sheets of pasry, brushing each with oil.

Brush top layer lightly with oil and place half the spinach mixture along
the length of the pastry towards one edge and leaving 4 cm (1-1/2 inches)
clear on each side.

Fold bottom edge of pastry over filling, roll once, fold in sides then roll
up. Place a hand at each end of roll and push it in gently like a
concertina. Repeat with remaining pastry and filling. Place rolls in an
oiled baking dish leaving space between rolls. Brush tops lightly with oil
and bake in a moderate oven for 30 minutes until golden. Serve hot cut in
portions.

Source: The Complete Middle East Cookbook – by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

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Filed under: Australian, Ceideburg 2, Kangaroo

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Recipes published in ‘Kangaroo’

Spaghetti with Pesto

Halloween: Cool Whip Grave Yard Dessert

Spanakopita Peloponnisos (Peloponnese Spinach Rolls)

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