Title: KIBBET BATATA BI SANIEH – POTATO KIBBI
Categories: Vegetables, Oriental
Yield: 8 servings

6 md Potatoes
-Water
1 1/2 c Fine burghul
1 md Onion; grated
1/2 c Finely chopped parsley
1 ts Dried mint
1/2 ts Ground cinnamon
2 ts Salt; more to taste
Freshly ground black pepper
1/2 c Flour, optional

————————-TO FINISH————————-
1 lg Onion; halved then sliced
3/4 c Olive oil

Scrub and cook potatoes in boiling, salted water until
tender. Peel and mash.
Place burghul in a fine sieve and rinse with cold
water. Press with back of spoon to extract moisture,
then turn into a large bowl and leave for 15 minutes.
Add potatoes, grated onion, parsley, mint, cinnamon,
salt and plenty of pepper. Mix, taste and add more
salt if necessary. Knead well with hand, moistening it
occasionally with water. If mixture is too soft add
enough flour to make a firm paste, kneading well. Put
sliced onion and half the oil in a 25 x 30 cm (10 x 12
inch) baking dish or 30 cm (12 inch) round dish. Dot
potato paste over onions, then spread evenly with a
spatula. Cut into diamond shapes using an oiled
knife. Pour remaining oil evenly on top and bake in a
hot oven for 40 minutes or until golden brown. Cool
in dish, then serve at room temperature with salad.
Good served hot, in which case cool for 10 minutes
before serving.

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Title: Aplets and Cotlets
Categories: Candies
Yield: 64 servings

3 tb Gelatin
3 c Apple juice or unsweetened
-apricot juice
1 1/3 c Granulated sugar
2 tb Each lemon and lime juice,
-or more as needed
2/3 c Cornstarch
2 c Walnuts, chopped
1 c Powdered sugar

Makes about 64 small cubes

Soften the gelatin in 1/2 cup of the apple juice. Boil remaining
juice with the sugar for 15 minutes to concentrate it. Mix the lemon
and lime juice, and add all but 1/4 cup cornstarch to dissolve it in
the mixture. Add both gelatin mixture and cornstarch mixture to the
boiled juice and boil again rapidly for 10 minutes until very thick,
stirring constantly. Taste for sweet and sour and add more lemon
juice if wanted.

Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking
pan that has been dipped in cold water. Let paste harden 12 hours or
overnight, then cut with a sharp knife into squares. Mix together the
reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a
spatula and roll each in the powdered sugar mixture (the cornstarch
helps keep the sugar dry).

I Hear America Cooking From the collection of Jim Vorheis

MMMMM

Title: Bread Machine Dog Biscuits
Categories: Abm, Misc, Pets
Yield: 1 Batch

3/4 c Beef, chicken or vegetable
-broth * 1/2 c
1 ea Egg 1 ea
3 tb Oil 2 tb
1 c All-purpose flour 3/4 c
1 c Whole-wheat flour 3/4 c
1/3 c Bulgur** 2 tb
1/3 c Wheat germ 2 tb
1/3 c Bran 2 tb
1/4 c Nonfat dry milk 3 tb
1/4 ts Garlic powder 1/4 ts
1 1/2 ts Yeast 1 1/2 ts
*Or use hot water and 2 or 3
-bouillon cubes.
**If you don’t have bulgur,
-try substituting something
-like a 7-grain cereal
Ingredients in first column
-is for 1 1/2 lb. Those
-quantities listed after
-ingredients are for l lb.

SOURCE: Posted on *P Food and Wine Board under
Breads by Machine by Linda Rehbergg – CNJX21A on
12/21/93……Formatted into MM by Ursula R. Taylor.
Place ingredints in bread pan according to
manufactureres directions and press “Dough” cycle.
When machine beeps, remove dough to lightly floured
countertop and with a rolling pin, roll dough out to
1/4″ thickness. Using a dog bone cookie cutter (or any
small seasonal cookie cutters), cut out dog biscuits
and place on a lightly greased cookie sheet or one
sprinkled with cornmeal. Reroll scraps and repeat
till all dough is used up. Place in a warm location
and let rise 30 minutes. Bake at 325 for 30 minutes
until brown and no longer soft. Place on a rack to
cool. Store in an airtight container.

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Title: Apricot Glaze – Great Chefs
Categories: Basics, Glazes, Masterchefs, Frisco, Fo
Yield: 2 cups

1 c Jam, apricot 1/4 c Water
1/2 c Sugar

Combine jam, sugar and water in a heavy saucepan. Mix well, bring
to a boil, then simmer until clear.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
: San Francisco, CA

Pastry Chef: Jim Dodge

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Hot “Vanilla”

Recipe By : Woman’s Day 12-17-96
Serving Size : 4 Preparation Time :0:04
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c milk
1/4 c honey
1 tsp vanilla extract
ground cinnamon a cinnamon stick — garnish

Heat milk in a saucepan over medium heat or in microwave until hot but
not boiling. Remove from heat and stir in honey and vanilla. Ladle
into mugs, sprinkle with cinnamon and serve with a cinnamon-stick
stirrer.

– – – – – – – – – – – – – – – – – –

Title: MIXED FRUIT COBBLER
Categories: Desserts
Yield: 8 servings

————————–FILLING————————–
2 Pears
1 Granny Smith Apple
2/3 c Sugar
3/4 ts Ground Cinnamon
1/8 ts Ground Cloves
1/4 ts Salt
1 McIntosh Apple
16 1/2 oz Can Pitted Cherries
2 tb Quick Cooking Tapioca
1/4 ts Ground Nutmeg
1 ts Grated Lemon Peel

————————–TOPPING————————–
1 1/2 c Bisquick
2 tb Sugar
1/2 c Unsalted Chopped Mixed Nuts
1/2 c Milk
2 tb Butter
1 ts Cinnamon Sugar

———————-BRANDIED CREAM———————-
1/2 c Heavy Cream
2 tb Brandy
2 tb Powdered Sugar

Preheat oven to 350øF. Grease a 10″ square baking
dish. To make filling, core pears and apples and cut
into 1/2″ chunks; place in large bowl. Add next 8
ingredients and stir well. Spoon into baking dish. To
make topping, in large bowl, mix first 4 ingredients
until smooth; add nuts. Drop by heaping Tbs over
filling. Sprinkle with cinnamon sugar. Bake 50 – 60
minutes until lightly browned. To make brandied cream,
in a small bowl, beat heavy cream, powdered sugar, and
brandy until soft peaks form. Serve with the cobbler.
This is from one of my MIL’s clippings from Women’s
Day. Date unknown.

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Title: Hot Mulled Spice Mix
Categories: Beverages
Yield: 1 servings

2 c Whole coriander seeds
2 c Whole allspice
1 c Whole cloves
1/2 c Whole anise seeds
1 c Dried mint
2 c 3″ cinnamon sticks
1 c Dried lemon grass and
-stalks (opt)
1 c Dried orange peel
1 c Whole star anise (opt)

Mix together all the ingredients. Keep in a tightly sealed container.

MMMMM

Title: BEAN AND TVP® BURRITOS
Categories: Vegetarian, Tex-mex, Main dish
Yield: 10 servings

10 lg (10") tortillas or chapatis
1 c Dried pinto beans, soaked
Overnight in 3 cups water
1 Bay leaf
3 Cloves garlic, minced
1/2 c TVP® granules or flakes
1/2 c (less 1 T.) hot water
2 ts Chili powder
1 ts Cumin
1 ts Salt
1/2 ts Oregano
1 tb Olive oil
1 c Onion, chopped

Drain, rinse and cook the beans until tender (70-90
minutes) in 3 cups of water with the bay leaf and
garlic.

Drain the beans, but reserve the liquid in case it is
needed later to thin the filling mixture.

Combine the TVP®, hot water, hot bean liquid, chili
powder, cumin, salt and oregano.

Saute the onion in the olive oil in a good sized
skilled until softened.

Add the seasoned TVP® and cook a few minutes more.
Stir in the cooked beans, then transfer mixture to a
food processor or blender and mash to a fairly smooth
textured filling, adding a little of the bean liquid
if mixture is too thick. Taste and add a little hot
sauce if desired. If done in a blender, you may need
to do it in two batches, then mix the batches together.

To assemble: heat a griddle or skillet until a few
drops of water dance on the surface. Dry fry each
tortilla on both sides until the surface of the
tortilla begins to bubble and brown slightly. Keep
them warm in a thick towel. When all are heated, place
about 1/3 cup of filling down one side of a tortilla
and roll up. You may wish to enclose or serve with
side dishes of shredded lettuce, grated soy cheese,
salsa sauce or sliced avocados.

Burritos may be made ahead, kept wrapped, and baked
before serving. Unwrap, place on cookie sheet, bursh
tops lightly with oil if desired and bake at 350
degrees about 20 minutes.

Per burrito: 164 cal., 9 g protein; 28 g.
carbohydrate, 2 g fat

—–

TVP is a registered trademark of Archer-Daniels-Midland Company.

Breakfast Sausage

Amount Measure Ingredient Preparation Method
1 lb lean pork and veal cubed
1/2 lb clean pork fatback cut into small cubes
large dash Hickory Smoked Salt
1 tsp sage
lots black pepper
maple syrup, optional

The secret to good sausage is to keep everything cold, including the meat
grinder.

Mix all ingredients together in a bowl which is sitting in a bowl of ice.
Grind together on the coarsest setting, twice. Make a patty and fry it to
taste, then reseason quickly. Put away immediately in a cool place.

If you like sausage sweet, add some maple syrup. If you like it really hot,
add some red pepper.

Title: CHOCOLATE SNACK BAR
Categories: Ww, Desserts, Chocolate
Yield: 1 servings

1 pk Alba, chocolate
3/4 oz Oats or Grape-Nuts
2 tb Raisins
1 tb Peanut butter
2 tb Warm water

Combine all ingredients and form into a bar. Place in
freezer until firm. 1M, 1B, 1P, 1Fr, 1Fa

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