FILO MUSHROOM PIES

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Filo pastry sheets
3/4 lb Flat mushrooms (w/o stalks)
1/2 lb Onions
7 oz Feta cheese
2 ts Whole cumin
2 ts Coriander seeds
– toasted lightly crushed
Butter or oil
2 sm Eggs

Chop the onion finely and soften it in a little butter
or oil, then fry hard until frazzled. Remove and
reserve. Dice the mushrooms and fry them in the fat
remaining in the pan; stir and turn them as necessary
to drive off most of their moisture and to concentrate
flavour. Mix the two vegetables together and season
with plenty of salt and pepper. Stir in the cumin,
coriander and grated cheese. When cool bind with the
beaten eggs.

Unwrap the pastry one sheet at a time. Keep the rest
covered with a damp cloth to prevent drying out. Cut
each sheet into strips about 3 x 10 inches long and
brush on one side only with melted butter. Put one
rounded metal teaspoonful of the mixture near the
short edge of the buttery side of the first pastry
strip – about 1 inch from the bottom and slightly to
the left-hand side. Fold the bottom right-hand corner
of the pastry diagonally over the filling to make a
triangle. Continue folding the pastry at right angles
up the whole lenghth of the strip so you end up with a
neat little triangular parcel. Make more little pies
in the same way until all the filling is used up.

To cook, simply brush the pies all over with melted
butter or oil, arrange them side by side on baking
trays and bake at 350-375 F (180-190 C) gas mark 4/5
for about 20 minutes, until the pastry is golden and
crisp. It is best to turn the pies over after the
first 10 minutes and brush with more butter or oil.
For even crisper results the pies can be deep-fried.

Source: Philippa Davenport in “Country Living”
(British), September 1988. Typed for you by Karen
Mintzias

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Title: BRUSSELS SPROUTS IN MAPLE GLAZE
Categories: Cyberealm, Vegetables, Low-cal
Yield: 12 servings

3 c White Onions, small, peeled
3 c Brussel Sprouts, small
1/2 c Maple Syrup
2 tb Tarraggon Vinegar
3 c Canned Chestnuts
1/2 ts Black Pepper

1. With a small knife, cut an x into the root ends of
the onions and the brussel sprouts.

2. In a large pot of boiling water; blanch onions for
3-4 minutes. Remove with a slotted spoon and place in
a medium-sized bowl.

3. Blanch sprouts in the same water for 3-4
minutes.Pour into a colander; let cool, set aside.

4. In a 3-quart saucepan, warm maple syrup for 4
minutes over medium – high heat.

5. Add the vinegar and onions.Reduce heat and simmer
until the liquid has almost evaporated. 20-30 minutes.

6. Add chestnuts and sprouts;stir and cook until
sprouts are heated but still bright green, about 5
minutes.

7. Season with pepper.

Out of “Lose Weight Naturally” cookbook Typed by
Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120

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Title: Athenian Pizza
Categories: Pizza, Snacks
Servings: 6

3 tb Oil
12 sl Eggplant (thin); diced
1 lg Red bell pepper; diced
6 Pita breads
1 1/2 c Prepared spaghetti sauce
2 1/2 oz Pepperoni, sliced
1 sm Onion; thinly sliced

Heat 2 tablespoons oil in large skillet over medium heat. Add diced
eggplant, a little at a time, and cook until golden brown, adding remaining
oil as needed. Drain eggplant on paper towels. Add red pepper and cook
until tender-crisp. Drain on paper towels. Separate pita breads, pulling
completely apart into halves. Arrange on baking sheet, cut sides up. Spread
2 tablespoons spaghetti sauce on each pita bread half. Top with some of
eggplant, red pepper, pepperoni and onion slices. Bake at 400F 5 minutes.

(C) 1992 The Los Angeles Times

MMMMM

Title: American Kitchen Measurement Equivalents
Categories: Hints/info
Yield: 1 Servings

——————————–MEASUREMENTS——————————–

Note: British spoons are slightly larger than American
1 British tablespoon equals 4 American teaspoons

: 1 ds = 2 to 4 dr -or less than 1/8 ts
: 1 pn = Amount you can pick up between thumb and forefinger
: 1/4 ts = 1-1/4 ml
: 1/2 ts = 2-1/2 ml
: 1/3 ts = 1-2/3 ml
: 3/4 ts = 3-2/3 ml
: 1 ts = 6 ds, 5 ml
: 2 ts = 10 ml, 2 cl
: 3 ts = 1 tb, 1/2 fl, 14-3/4 ml
: 4 ts = 1/2 British fl, 1 British tb
: 5 ts = 1/2 British fl
: 2 tb = 1/8 c, 1 fl, 29-5/8 ml
: 3 tb = 1 British fl, 44-1/3 ml
: 4 tb = 1/4 c, 2 fl, 1 British fl, 60 ml
: 5-1/3 tb = 1/3 c, 78-7/8 ml
: 6 tb = 3/8 c, 3 fl
: 8 tb = 1/2 c, 4 fl, 118-1/3 ml, or 1 regular teacup
: 10-2/3 tb = 2/3 c, 157-3/4 ml
: 12 tb = 3/4 c, 177-1/2 ml
: 16 tb = 1 c, 8 fl, 250 ml
: 1/2 fl = 3 ts, 1 tb, 14-3/4 ml
: 1 fl = 2 tb, 1/8 c, 29-5/8 ml
: British liquid ounce is 1.04 times the American ounce
: (It takes 4 US tablespoons to equal 1 British ounce)
: (It takes only 3 British tablespoons to equal 1 American ounce)
: 1-1/2 fl = 1 jigger
: 2 fl = 4 tb, 1/4 c, 59-1/8 ml
: 4 fl = 1/2 c, 1 gill, 118-1/3 ml
: 6 fl = 3/4 c, 177-1/2 ml
: 8 fl = 1 c, 250 ml
: 1/4 c = 4 tb, 2 fl, 59-1/8 ml
: 1/3 c = 5-1/3 tb, 78-7/8 ml
: 1/2 c = 1 gill, 8 tb, 4 fl, 118-1/3 ml
: 2/3 c = 10-2/3 tb, 157-3/4 ml
: 3/4 c = 12 tb, 177-1/2 ml
: 1 c = 8 fl, 1/2 pt, 250 ml
: 2 c = 16 fl, 1 pt, 473-1/8 ml
: 4 c = 32 fl, 2 pt, 1 qt, 946-1/3 ml, .946 l
: 1 pt = 2 c, 16 fl, 1/2 qt, 473-1/8 ml
: British pint = 20 British ounces, American = 16 American ounces
: Liquid pint weighs 1 lb except in England it weighs 1-1/4 lb
: 1 qt = 4 c, 32 fl, 1/4 ga, 946-1/3 ml, .946 l
: British quart = 40 British ounces, American = 32 American ounces
: 4 qt = 128 fl, 1 ga, 4.25 l
: 8 qt = 2 ga, 1 peck, 7-5/8 l
: 4 peck = 1 bushel
: 1-1/4 ml = 1/4 ts
: 2-1/2 ml = 1/2 ts
: 1-2/3 ml = 1/3 ts
: 3-2/3 ml = 3/4 ts
: 5 ml = 1 ts, 6 ds
: 10 ml = 2 ts
: 14-3/4 ml = 1 tb, 1/2 fl, 3 ts
: 29-5/8 ml = 2 tb, 1 fl, 1/8 c
: 44-1-3 ml = 3 tb
: 59-1/8 ml = 1/4 c, 2 fl, 4 tb
: 78-7/8 ml = 1/3 c, 5-1/3 tb
: 118-1/3 ml = 1/2 c, 4 fl, 8 tb
: 157-3/4 ml = 2/3 c, 10-2/3 tb
: 177-1/2 ml = 3/4 c, 12 tb
: 250 ml = 1 c, 8 fl
: 473-1/8 ml = 1 pt, 2 c, 16 fl
: 946-1/3 ml = 1 qt, 2 pt, 4 c, 32 fl
: 1 l = 1.06 qt
: 4.25 l = 1 ga, 128 fl, 4 qt
: 7-5/8 l = 2 ga, 8 qt, 1 peck
: Source: Condensed from various sources; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 04-12-96

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Title: Chunky Kidney Bean Dip
Categories: Appetizers, Beans, Dips
Yield: 2 servings

1 1/2 c Kidney Beans; Cooked
1 t Lemon Juice
1 tb Cumin; Ground
1/4 c Sour Cream
1 t Hot Sauce
1 tb Coriander; Ground

Mash the beans by hand, using a fork or the back of a wooden spoon.
Blend in the sour cream, mixing until smooth. Add all the other
ingredients and blend well. Cover and chill. Makes about 1 3/4 cups
of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers

MMMMM

SKILLET OKRA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz (1 cn) whole tomatoes
-undrained chopped
1 1/2 c Fresh okra — sliced
16 oz (1 cn)whole-kernel corn
-undrained
1/2 c Onion — chopped
1/2 c Celery — chopped
1/4 c Green pepper
-chopped

Combine all ingredients in a large skillet, stirring
well. Cover and bring to a boil. Reduce heat, and
simmer 15-20 mins.

From: All New Cookbook For Diabetics And Their
Families 8 servings: Each serving amount: 1/2 cup

Exchanges: 2 Vegetable; Chol: 0 mg; Calories: 43;
Carbo: 10 gm Protein: 1 gm; Fat: Tr.; Fiber: Tr.;
Sodium: 208 mg

Reformated 4 you and yours via Nancy O’Brion and her

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CORNBREAD-APPLE-SAGE STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sticks butter
3 c Chopped onions (not
-peeled)
3 Granny Smith apples
9 c Cornbread
7 tb Dried sage or fresh
-equivalent
1 1/2 c Pecan halves
Salt and pepper to taste

Melt half of the butter and saute the onions and
apples. Move to a large mixing bowl. Melt the other
half of the butter and add to bowl with other
ingredients.

Any stuffing that is not used to stuff a fowl can be
baked in a covered casserole for 30-45 minutes at 325.

Often, this gets eaten up long before any leftover
bird …

Leslie Johnston 71621,3632

[71621,3632] CRNSTF.TXT/Asc Bytes: 597, Count: 57,
31-Aug-92

MM by Cathy Svitek

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Title: Pasta and Kidney Bean Soup
Categories: Vegetables, Low-fat, Pasta, Soups
Yield: 4 servings

1/2 c Chopped red onion
1 cn Whole tomatoes, undrained; 1
4 c Chicken broth
1 c Rosamarina (orzo) pasta; unc
1 tb Fresh oregano; chopped or
1/2 ts Dried oregano
1/8 ts Crushed red pepper
1 Garlic clove; crushed
1 cn Red kidney beans; rinsed/dra
– 15 to 16 oz.
2 tb Parmesan cheese
Fresh parsley; chopped

Recipe by: Betty Crocker Low Fat Cooking
Spray 3-quart nonstick saucepan with nonstick
cooking spray. Cook onion in saucepan over medium heat
about 10 minutes, stirring frequently, until onion is
tender. Stir in and break up tomatoes. Stir in broth,
rosamarina, oregano, red pepper and garlic. Heat to
boiling; reduce heat.
Cover and simmer about 20 minutes, stirring
occasionally, until rosamarina is tender. Stir in
beans. Simmer uncovered about 10 minutes or until
beans are hot. Sprinkle with cheese and parsley.
Makes 4 servings. Per serving: 275 calories, 4 grams
fat.

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MONTESSORI MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, whole wheat
2 ts Baking powder
1/2 ts Salt
1 c Prunes, pitted — chopped
1 Egg — beaten
1/4 c Oil
1/2 c Molasses
1 1/2 c Milk

Preheat oven to 400 F. Combine whole wheat flour,
baking powder, salt and prunes in a bowl. Stir
together egg, oil, molasses, and milk in another bowl.
Combine the mixtures, mixing just until blended.
Spoon into a greased 12-cup muffin tin. Bake for 20
to 25 minutes, until a toothpick tests clean.

—*Dying for
Chocolate*
Diane Mott Davidson

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Sicilian Twist Bread

Recipe By : Jo Merrill
Serving Size : 2 Preparation Time :0:00
Categories : Breads Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unbleached flour
2 cups whole wheat flour
1 package rapid rise yeast — 1/4 oz
1 tablespoon sugar
1 teaspoon salt
warm water
2 teaspoons olive oil
1 large egg white
-beaten with 1 teaspoon water
sesame seeds

In a large bowl, add first 5 ingredients (dry ingredients) and mix together.
Add warm water gradually and mix until a soft dough is formed. (amount of
water is not specified) Add the olive oil; mix well and turn out on a floured
board and knead for 6 minutes. Add flour only if necessary. Divide dough
into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2
braids (using 3 ropes for each). Place on aluminum foil in pan; make some
diagonal cuts. Brush with egg whie wash and sprinkle with sesame seeds. Let
rise for one hour or more. Bake on middle rack of 400 degree oven for 15-20
minutes. Cool on a wire rack. Winner in foreign specialty yeast breads, Del Mar
county fair–1993

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