Title: MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD)
Categories: Mexican
Yield: 8 servings

5 c Sifted all purpose flour
2 c Sugar
Salt
3 tb Butter OR oil
1 Active dry yeast (use 2
Packages if time is short)
1 c Warm water (105 – 115øF)
1 Egg, slightly beaten
1/2 c Melted butter
2 ts Ground cinnamon
1 ts Anise extract OR
1/4 c Aniseeds

1. Sift flour, 1 cup sugar adn salt together. Cut
in the butter until the mixture resembles coarse meal.
If using oil, stir oil into liquid ingredients after
adding the egg.

2. Dissolve yeast in warm water, stir vigorously,
and allow to ferment for 5 to 10 minutes. Then add
the egg and anise extract or aniseeds.

3. Add a small quantity of the flour mixture to
the yeast and beat until thoroughly blended. Let
stand for a few minutes, or until dough becomes light
and airy.

4. Add the rest of the flour mixture, adding more
flour if necessary to make a stiff dough. Knead on a
lightly floured board until satiny.

5. Butter the top of the dough, cover with wax
paper and let rise until doubled.

6. When the bread has risen, punch it down, and
let it rise until doubled again.

7. Knead the dough slightly, then form into balls
the size of an orange. With a rolling pin, flatten to
1/2 to 3/4 inch thick.

8. Prepare a topping by mixing together the melted
butter, remaining 1 cup sugar and the cinnamon.
Spread topping on all sides of the rolls.

9. Let rolls rise until light and about doubled in
size. When nearly doubled, preheat oven to 400 degrees
F. Bake in a preheated oven for 20 to 25 minutes, or
until golden. Slice thinly and butter generously with
soft butter. Arrange slices on a platter as desired.
They will keep for 2 to 3 days at room temperature
when well wrapped.

Maximum recommended freezer storage: 3 months

Makes 8 to 10 small loaves.

From: JANE BUTEL’S TEX-MEX COOKBOOK by Jane Butel,
Harmony
Books, New York. 1980. ISBN 0-517-539861
Shared by: Karin Brewer, Cooking Echo, 2/93

—–

Date: Sat, 14 May 94 02:13:46 PDT
From: Michelle Dick

From the May/June 1994 issue of Cook’s Illustrated

MIMOSA GRANITA

1 cup juice from 3 medium oranges
1/2 cup sugar
1 1/4 cup sparkling wine
1 T lime juice

Whisk orange juice and sugar in large bowl until sugar dissolves.
Stir in wine and lime juice and pour mixture into 2 ice cube trays.
Freeze mixture until firm, at least 2 hours (can transfer frozen
cubes to zipper-lock plastic bags and freeze up to 1 week). Just
before serving, place single layer of frozen cubes in bowl of food
processor fitted with steel blade. Pulse 10 or 12 times or until no
large chunks of ice remain. Scoop crystals into individual bowls.
Repeat with remaining ice cubes and serve immediately.

Roasted Eggplant Feta

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med. Eggplant — unpeeled, cubed
1 1/2 Cups Extra Virgin Olive Oil
1/4 Cup Lemon Juice — fresh squeezed
1/4 Cup Minced Onions — red
3 Cloves Garlic — minced
2 Tablespoons Oregano — fresh,minced
Salt
Pepper
1 Pound Feta Cheese — crumbled
1/2 Cup Olives — ripe,pitted
2 Bunches Spinach — rinsed,dry,chilled
6 Sprigs Oregano — fresh

Preheat oven to 400F. Place eggplant cubes in a shallow baking pan; toss
with
3/4 cup olive oil, salt to taste, bake until cubes are soft but not mushy –
abo
ut 30 minutes. Set aside to cool. Whisk together the remaining 3/4 cup olive
oil, lemon jui
ce, onion, garlic, and oregano in a small bowl. Season to taste with salt and
pe
pper.
Toss about half the dressing with eggplant. Arrange on a bed of spinach on a
lar
ge platter. Sprinkle with cheese and olives*, drizzle with remaining dressing
an
d garnish with fresh oregano sprigs.
*Olives – preferably Calamata or Alonso.

– – – – – – – – – – – – – – – – – –

Title: Hawaiian Turkey Salad
Categories: Salads, Main dish, Poultry
Yield: 6 servings

3 c Cooked brown rice
2 c Cooked turkey
— (coarsely chopped)
8 oz Pineapple chunks in juice
— drain; reserve juice
8 oz Sliced water chestnuts
— drained
1 md Apple; unpeeled
— cored and chopped
1/3 c Chopped macadamia nuts
1/2 ts Salt
1/2 c Plain yogurt
Lettuce leaves
1/4 c Shredded coconut; toasted

Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on
lettuce leaves and garnish with coconut.

Each serving provides:
* 291 calories
* 17.4 g. protein
* 9.9 g. fat
* 33.6 g. carbohydrate
* 239 mg. sodium
* 35 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Beef Short Ribs Pacific Style
Categories: Crockpot
Yield: 4 servings

3 lb Beef ribs*; (3 to 4)
(cut into 3-inch lengths
1 Onion; chopped
1 tb Butter
2/3 c Catsup
3 tb Soy sauce
2 tb Cider vinegar
2 tb Brown sugar

Place short ribs on a broiler pan. Broil until well-browned to
remove excess fat. Transfer to crockery pot . Saute onion in butter
until limp and golden. Pour in catsup; soy sauce, vinegar and brown
sugar. Heat until blended. Pour over ribs. Cover. Cook on LOW 8
hours. Makes 4 servings. Extra Special Crockery Pot Recipes

MMMMM

Title: GREEN LEAF LETTUCE SALAD
Categories: Salads, Turkish, Appetizers, Vegetables
Yield: 6 servings

1 ea Head green leaf lettuce
5 ea Finely chopped green onions
Salt
Oil lemon dressing

Wash dry lettuce. Shred it finely. In a salad
bowl, combine with the green onions a little salt.
Sprinkle with the dressing toss well.

—–

Title: Lemon Squares
Categories: Cookies, Desserts
Yield: 24 servings

1 c Butter (2 sticks)
1/2 c Powdered sugar
4 tb Flour
6 tb REAL lemon juice
2 c Flour
4 Eggs
2 c Sugar

Cream 1 c. butter, 2c. flour and 1/2 c. powdered sugar together and
press into a 13"x9″ pan to form crust. Bake at 350* for 15-20
minutes. FILLING- Mix together all other ingredience to make filling.
Use real lemon juice. Pour over shell. Bake again at 350* for 20-25
minutes. Cool completely, sprinkle with powdered sugar. Cut into
small squares.

MMMMM

Arizona Desert Chili

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:15
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
3 garlic cloves — chopped
2 onions — chopped
1 green bell peppers — chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes — peeled and chopped
2 jalapeno peppers — optional
1 can beer

* Have beef chopped, not ground.

1. Heat oil in a large heavy skillet. Add garlic, onions
and green pepper. Saute until soft, about 5-7 minutes.
2. Add beef and lightly brown on all surfaces. Drain off
some of the fat if a lot has accumulated. Lean beef trimmed
of all fat should not have an excess amount, however.
3. Add remaining ingredients and simmer for 1 hour or
slightly longer. Put a cover on skillet during cooking time,
and slightly tilt it so steam can escape. Check often and
stir to prevent sticking. Skim off fat as it rises. Best if
allowed to sit, tightly covered, for an hour after cooking is
complete.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with cornbread or cheese biscuits.

NOTES : This chili can be mild or very hot depending upon the
use of jalapeno peppers. Some chili lovers say you should
never put beans in chili so this recipe omits them. This
recipe is from a truck driver named Sparky that we met in
Arizona, a firm believer in no-bean chili.