SPANAKOPITA 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 kg Spinach
1 md Onion — chopped
1/2 c Olive oil
1 c Chopped spring onions
1/2 c Chopped parsley
2 ts Chopped dill or fennel
1/4 ts Ground nutmeg
1/2 c Mizithra or cottage cheese
1 c Well-crumbled feta cheese
1/4 c Finely grated kefalotiri *
4 Eggs — lightly beaten
Salt
Freshly ground black pepper
10 Fillo pastry sheets
Butter — melted

*Note: if Kefalotyri cheese is unavailable, Parmesan
may be substituted.

Serves: 8 as a first course, 4 as a light meal Oven
temperature: 180 C (350 F) Cooking time: 1 hour

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

Gently fry onion in oil for 10 minutes, add spring
onion and fry for further 5 minutes.

Place drained spinach with onion-oil mixture in a
large mixing bowl. Add herbs, nutmeg, cheeses and
eggs and stir to combine. Check saltiness of mixture,
then add salt and pepper to taste.

Brush a 25 x 30 cm (10 x 12 inch) baking dish with
butter and line with a sheet of fillo pastry. Top
with another 4 sheets, brushing each with butter.
Spread filling in pastry-lined dish and top with
remaining fillo, brushing each sheet again with
butter. Trim edges if necessary and tuck pastry in on
all sides. Brush top lightly with butter and score
top layer of pastry lightly into squares using a sharp
knife or razor blade. Sprinkle a little cold water on
top to prevent pastry curling up.

Bake in a moderate oven for 45 minutes until puffed
and golden brown. Remove from oven and leave for 5
minutes before cutting into portions for serving.

Source: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Title: Hashbrown Cassarole
Categories: Easy, Pot luck, Vegetables, Casseroles
Yield: 2 servings

1/2 lb Southern Hash Browns (cubes)
1/8 c Soft butter
1/4 Cream of Chicken Soup
3 oz Chedder, grated
2 oz Sour cream
1/4 ts Salt
1/4 Onion, chopped
1/2 c Cornflakes, crushed
1/4 STICK butter

Line 13X9 pan with potatoes. Mix next 6 well. Spoon over potatoes.
Top with flakes. Use vegetable peeler to slice stick butter over the
top , covering as much as you can. Bake at 350 for 50 min. Really
need to use a bigger pan as it usually runs over, but this is the
size from the original recipe. This is very richer and creamy,
everyone loves it!

MMMMM

Title: Red Centre Meatballs
Categories: Appetizers
Yield: 4 servings

1 Cl Garlic; crushed
1 ts Crushed dried red chiles, su
1 tb Fresh cilantro; chopped
1 ts Fresh ginger root; finely gr
1 tb Sun-dried tomatoes; finely m
Salt to taste
2 tb Fine dry breadcrumbs
1 lb Kangaroo meat or lean ground
Vegetable oil for frying

Recipe by: Sally Hammond Combine the garlic, chiles,
cilantro, ginger, tomatoes, salt and breadcrumb and
mix well. Pinch off egg-sized pieces of meat and
flatten them in the palm of your hand. Place a small
amount of chile mixture in the center and roll up
carefully to close. Continue until all the meat and
filling is use

Heat a large heavy frypan over moderately high heat
and fry the meatballs, turning constantly until
browned and cooked through. Serve with hot steame
rice or cooked noodles, or with a salad.

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Sausage, Peppers Polenta No. 1829 Yields 2 Servings

3 Slices Polenta Roasted, Peeled,
– Parmesan, Grated Seeded, Cored Sliced
2 Italian Sweet Sausage 1/4 Cup Marinara Sauce
2 Cloves Garlic, Minced Provolone, Grated
1 Red Bell Pepper,

Preheat the broiler.
Prepare the polenta as usual, finishing with a generous sprinkle of grated
Parmesan while still hot.
Let the polenta cool.
Cut each slice in half diagonally, forming triangles.
Blanch the sweet Italian sausages and slice thinly.
Combine the sausage, bell pepper slices and minced garlic with the Marinara
sauce.
Heat through.
Spoon the sauce over the polenta.
Top with a very generous grating of Provolone.
Heat the dish under the broiler just until the cheese melts.

White Chocolate Ice Cream

Recipe By : Sheryl Seel
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup heavy whipping cream
1 cup whole milk
1/3 cup sugar
7 eggs, separated
6 oz white chocolate, chopped

Combine heavy whipping cream and whole milk in a heavy sauce pan with sugar.
Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream
mixture into egg yolks, a few droplets at first, whisking to slowly warm the
yolks, then add the cream in a steady stream, continuing to stir. Pour the
whole mixture back into the sauce pan cook over medium-low heat, stirring
constantly, until the mixture thickens slightly and leaves a clean path on the
back of a wooden spoon when you draw your finger across the spoon. (If you
have a candy thermometer, monitor the temperature and do not let it exceed 170
deg F.) Remove from heat stir in white chocolate until melted (use good
quality chocolate like Lindt; check the ingredients pick one that has cocoa
butter as one of the top ingredients.) Strain into a bowl (to remove unmelted
chocolate and any egg yolk that coagulated). Cover and refrigerate until
thoroughly chilled; process in an ice cream maker according to the
manufacturer’s instructions.

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Title: ROJO LOBO CHILI
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 gal.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder
– boneless
2 tb Bacon grease
5 ea Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 ea Jalapeno peppers
– whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

Have meat rough ground or hand chop to a small cube
size. Cook the meat in large cast iron pot in the baco
grease with the onions, Bell peppers, garlic, capers,
and 1 T of cumin. Add the beer, tequila, 3 T of cumin,
the other spices, and tomatos. Cook on low heat for 30
minutes. Add the remianing ingredients except the last
t of cumin. Raise heat and bring to a boil. Lower heat
and simmer for 3 hours, stirring frequently. Just
prior to serving, approx. 5 minutes, add the remianing
cumin and stir well. ORIGIN: Don’s Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95

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Title: FLOUNDER WITH SCALLIONS
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Flounder fillets
1/4 c Cornstarch
1 Egg white
2 tb Dry sherry
1/4 ts Ground ginger
Fresh ground black pepper
3 tb Vegetable oil
1 c Fresh thin slice mushrooms
1 c Chopped scallions with tops
1 tb Soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish
pieces. Put cornstarch on a plate. Combine egg white,
1 tablespoon of the sherry, ginger and pepper in a
small bowl. Dip fish first in cornstarch to coat
thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very
hot, add coated fish pieces and fry them quickly until
they are golden brown on both sides, keeping them
moving and turning them as they cook. Remove fish to a
warm serving dish. Add mushrooms and scallions to wok
or skillet and stir-fry a minute or two. Add remaining
sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once.

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Title: Eight Great Peanut Butter Sandwishes
Categories: Diabetic, Sandwiches, Vegetarian, Nuts/grains, Tofu
Yield: 2 sandwishes

MMMMM————————1ST SANDWICH—————————–
2 tb Peanut butter 1 tb Sunflower seeds;
2 tb Sesame tahini; 2 Figs; chopped

MMMMM————————2ND SANDWICH—————————–
2 tb Peanut butter 2 tb Yogurt;
1/4 c Celery; chopped 2 tb Peanuts; chopped

MMMMM————————3RD SANDWICH—————————–
2 tb Penut butter; 2 tb Cheddar cheese; grated

MMMMM————————4TH SANDWICH—————————–
1/4 c Tahini 1/4 c Raisins;
1/4 c Penut butter; 2 tb Milk powder;

MMMMM————————5TH SANDWICH—————————–
2 tb Peanut butter; 2 tb Non-fat milk powder;
1/2 Banana; mashed 1/2 ts Vanilla;

MMMMM————————6TH SANDWICH—————————–
2 tb Peanut butter; 8 To 10 slices cumumber;
1/4 c Alfalfa sprouts; 1 ts Mayonnaise;
1 tb Sesame seeds;

MMMMM————————7TH SANDWICH—————————–
2 tb Peanut butter; 1/4 c Apple; chopped
2 tb Raisins;

MMMMM————————8TH SANDWICH—————————–
8 oz Tofu; mashed 1 Banana;
1/4 c Peanut butter; 1 ts Lemon juice;

These spreads are best cold. They make good fillings for taking to
work or school.
Food Exchange per serving:

1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1
FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm;
2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3
MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm;
4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 1/2 MEATS EXCHANGES + 1 FRUIT EXCHANGES;
CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + 1/4 FRUIT EXCHANGE; CAL
309 PRO: 18gm; FAT: 12gm; CAR: 23gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Eliopulos Stew

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :2:30
Categories : Main Course Make-Ahead Dishes
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
3 large onions — thinly sliced
16 ounces canned tomatoes — undrained
1 cup dry red wine
6 ounces tomato paste
3 teaspoons brown sugar
1/4 cup dried currants
2 bay leaves
3/4 teaspoon ground cinnamon — or to taste
3/4 teaspoon ground cumin
1 pinch ground cloves
4 1/4 pounds lean beef — cut into 1-inch cube
salt and freshly ground pepper — to taste
1/2 pound Muenster or jack cheese — cut into 1/2″ cubes
1 cup broken walnut pieces — toasted

1. In a large, flameproof casserole over medium heat, heat oil. Saute
onions in oil over medium heat until soft, about 5 minutes.

2. Break up tomatoes into small pieces. Stir together tomatoes and their
juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon,
cumin, and cloves; add to casserole.

3. Add beef and simmer, covered, about 2 hours, or until meat is
fork-tender. Season to taste with salt and pepper, and adjust other
seasonings to taste. If stew is too liquid, uncover pan the last 30
minutes of cooking so that excess liquid will evaporate.

4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole
from heat and scatter cheese and nuts over top. Bake at 350 degrees F
until cheese melts (about 5 minutes).

* Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room
temperature, cover, and refrigerate or freeze. If you plan to defrost and
reheat it in microwave oven, prepare stew in microwave-safe casserole or
individual serving dishes. Wrap in heavy-duty foil; seal with freezer
tape. Label; freeze at 0 degrees F up to 3 months. To serve, remove foil
and cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost
setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to
defrost and reheat stew in the oven, prepare recipe in an ovenproof
casserole or individual heat-and-serve dishes. Wrap in heavy-duty foil;
seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not
foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30 to
60 minutes, until mixture is hot.

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NOTES : You can use the food processor to slice the onions, and also to
combine the tomatoes, wine, tomato paste, and brown sugar.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4184 5471

Apple Custard Pie

Recipe By : Helen Stanton, Lansing State Journal/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Apples Desserts
Pies/Tarts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry dough for 1 crust, 9″ pie
1/4 cup flour — divided
1 cup packed light brown sugar — divided
3 apples, cored, peeled — halved
1 egg — beaten
1 1/2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg

Preheat oven to 450 F. Line ungreased 9″ pie pan with pastry dough. Mix 2 T.
of the flour and 1/4 c. of the sugar, blending well and sprinkle evenly over
bottom of pie shell. Arrange the apple haves, cored-side up in a pie shell.
In a med. bowl, combine the egg and milk. Pour over the apples. In a
separate bowl, blend the remaining 2 T. flour with the remianing 3/4 c.
sugar, cinnamon and nutmeg. Sprinkle over the apple halves. Bake at 450 F.
for 10 minutes., then reduce heat to 325 f. and bake for 30 minutes more or
until custard is firm and a knife inserted into it comes out clean.
Posted on TNT by bobbi744@sojourn.com

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