ARNAKI SE FILLO (LAMB IN FILLO)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Meats
Lamb

Amount Measure Ingredient — Preparation Method
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Karen Mintzias
6 Boneless lamb leg steaks *
Freshly ground black pepper
2 tb Butter or oil
2 md Onions — sliced
1 Garlic clove
12 Fillo sheets
1/2 c Butter — melted
Salt
3 md Tomatoes — peeled
1 t Rigani or oregano
125 g Feta cheese — cut in 6 slices

*Note: Lamb steaks should be about 2 cm (3/4 inch)
thick.

Serves: 6 Oven temperature: 200 C (400 F) Cooking
time: 25-30 minutes

Trim steaks of most of the fat and shape neatly –
trimmings can be used in a ground lamb dish. Season
with pepper.

Heat butter or oil in a frying pan and brown steaks
quickly on each side – do not cook through. Lift out
onto a dish and leave until cool. Add onions to pan
and fry gently until transparent, add garlic and
remove from heat.

Brush a sheet of fillo pastry with melted butter and
place another sheet on top, brushing again with
butter. Fold in half to make almost a square of
fillo. Put aside and cover wtih a dry tea towel, then
one dampened with warm water. Repeat with remaining
fillo to give 6 prepared squares. Take one square and
brush top with butter – leave remaining pastry
covered. Place a lamb steak in the centre and season
lightly with salt. Top with onion-garlic mixture and
cover with 2 slices of tomato. Sprinkle with a little
rigani, salt and pepper and place a slice of feta
cheese on top. Bring up ends of fillo pastry and
double-fold over top. Fold in ends as you would a
package then tuck ends underneath. This is known as a
the chemist’s (druggist’s) fold. Place on a buttered
baking tray. Repeat with remaining ingredients.

Brush tops and sides of packages lightly with melted
butter and bake in a preheated hot oven for 15
minutes. Serve immediately if possible, though they
will survive in the oven with heat turned off for
about 10 minutes. Garnish with parsley sprigs and
serve with boiled green beans or zucchini dressed with
olive and lemon juice.

Note: Medallions of lamb cut from a trimmed loin can
be used instead of the steaks. You will require 12,
and place 2 in each package.

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

Typed for you by Karen Mintzias

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Title: Chocolate Rum Dums
Categories: Cookies, Christmas
Yield: 1 servings

8 1/2 oz Pkg chocolate wafers,
-crushed
1 c Pecans, chopped
1 c Xx sugar
1/4 c Light corn syrup
1/4 c Dark rum

Combine crushed wafer, pecans, sugar, syrup rum. Mix well. shape
by tspfull into round balls. Let stand 10 minutes. Roll in extra XX
sugar.

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Festive Frozen Mint Pie

Recipe By : Nabisco
Serving Size : 8 Preparation Time :6:00
Categories : Desserts/Candy/Misc. Sweets Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 6-oz. Oreo pie crust
1 14-oz. can sweetened condensed milk
1 1/4 teaspoons peppermint extract
10 drops green food coloring — optional
2 cups whipped topping — thawed
Fresh mint leaves — for garnish

In large mixer bowl, combine sweetened condensed milk, extract, and food
coloring if desired. Fold in whipped topping. Turn into crust; cover.
Freeze 6 hours or until firm. Garnish with mint leaves.

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Title: AVOCADO-TOFU-EGG DIP
Categories: Dips, Cheese/eggs
Yield: 6 servings

10 Min to prepare
Yield 1 1/2 c
3 tb Cider vinegar
3 tb Cold water
1 Cake (1/4 lb) tofu
1 md (4″ long) ripe avocado
2 Hard cooked eggs
1/2 ts Dijon mustard
1/2 ts Prepared horseradish
1/2 c Very finely minced red onion

From “The Enchanted Broccoli Forest” By Molle Katzen.

salt to taste pepper to taste

Place vinegar, water, tofu and avocado in the jar of a
blender – or a food processor fitted with the steel
blade attachment. Puree until smooth. Transfer to a
bowl.

Coarsely grate or finely chop the hard-cooked eggs.
Stir these, plus all remaining ingredients into the
puree. Cover tightly and chill.

Posted by Theresa Merkling.

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Title: CONNER PRAIRIE PUMPKIN SOUP
Categories: Soups
Yield: 6 Servings

1/2 c Onions
3 tb Butter
2 c Mashed cooked pumpkin
1 ts Salt
1 tb Sugar
1/4 ts Nutmeg
1/4 ts Ground pepper
3 c Chicken broth
1/2 c Light cream

Chop the onions and gently brown in the butter in a pan or kettle. Put
mashed pumpkin into onions in pan with the salt, sugar, nutmeg and
pepper. Slowly add chicken broth and heat thoroughly, but do not
boil. To serve, pour into a tureen and add the cream. Makes 4 to 6
small servings.

The Story Inn, Story, Indiana

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MANDARIN HOT SOUR SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Soup stock, 6-8 cups
1/2 Square bean curd (optional)
3 Dried black mushrooms 2-3*
4 Dried wood ears (optional)*
1 Slice cooked ham, shredded**
1 t Chili Oil (optional)
1/4 ts White pepper
3/4 ts Salt
1/2 ts Sugar
2 Eggs lightly beaten
1/4 lb Pork, lean
1/4 c Shredded bamboo shoot
2 tb Sliced can button mushrooms
2 Stalks green onion, chopped
4 tb Vinegar
1/2 ts Sesame oil
1 tb Soy sauce
3 tb Cornstarch in 3 T water

* Soaked and shredded.
** Optional
Bring soup stock to a boil, add shredded pork, black
mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except
cornstarch, eggs, and green onion) reduce heat and
simmer for 2 minutes. Thicken with cornstarch and turn
off heat. Slowly pour in beaten eggs in a thin stream
while stirring. Serve immediately. Garnish with green
onion.
If soup is to be prepared ahead of time, do not add
cornstarch and eggs until serving time. Otherwise the
egg will be overcooked and spoil the appearance. Soup
should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with
different amounts of vinegar.

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PRESIDENT EISENHOWER’S OLD-FASHIONED BEEF STEW (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing beef (Prime round)
–cut into 1 1/2-inch pieces
2 1/2 pints beef stock
1 pound small Irish potatoes
1 bunch small carrots
3/4 pound small onions
2 fresh tomatoes
Assorted spices in a cloth bag
–(thyme, bay leaves, garlic, etc.)
Salt
Pepper

In a pot combine meat and stock. Bring to a boil, reduce heat, cover and
simmer until meat is tender. Add vegetables and spices. Cook until
vegetables are done, strain off one cup of stock from stew, thicken slightly
with beef roux mixture (???). Pour back into stew and let simmer until ready
to serve (about one-half hour).

Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Puppy’s Breath Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Chili
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Tri-tip beef or sirloin tip — cut into small piece
coarse
2 teaspoons Cooking oil
1 small Yellow onion
1 can Beef broth-(14-1/2 oz)
1/2 teaspoon Oregano
6 Cloves garlic — finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico mild chili powder
5 tablespoons California chili powder
8 ounces Tomato sauce
1 Dried New Mexico chili peppr — boiled and pureed
3 Dried california chili peppr
1 can Chicken broth-(14-1/2 oz)
1 teaspoon Tabasco pepper sauce
1 teaspoon Brown sugar
1 Lime

ds MSG Salt to taste
Brown meat in oil for about 30 minutes over medium heat. Add onion and enough
beef broth to cover meat.
Bring to a boil and cook for 15 minutes. add 1 tablespoon cumin and 1/2 ts
oregano.
Reduce heat to light boil and add half of the garlic. Add half of the chili
powder and cook for 10 minutes. Add tomato sauce and pulp from the dried
peppers and remaining garlic. Add any remaining beef broth and chicken broth
for desired consistancy.
Cook for one hour on medium heat, stirring occasionally. Add remiaing chili
powders and cumin.
simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco sauce, salt to taste, brown sugar
and juice of lime. Simmer on medium heat.

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Title: Prassa Me Domata (Leeks Stewed With Tomatoes)
Categories: Greek, Vegetables, Vegetarian
Yield: 4 servings

Karen Mintzias
2 Bunches leeks
1 c Canned tomatoes or tom.juice
1 c Stock or broth
1 Onion; chopped
1 Celery stalk; chopped
1 sm Bunch parsley; chopped
1 pn Dried thyme or oregano
3 tb Butter or oil
Salt freshly ground pepper
2 tb Lemon juice

Cut off the stem ends and green parts of leeks, then wash thoroughly
and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes,
then drain and discard the water. In a non-aluminum pan, combine
with the tomatoes or tomato juice, stock or broth, onion, celery,
parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and
pepper. Simmer until tender (approximately 20 minutes), adding the
lemon juice during the last 5 minutes. Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles, Avenel
Books, New York.

Typed for you by Karen Mintzias

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Vegetarian Supper Dish

Recipe By : Pillsbury’s Say Yes to Less cookbook
Serving Size : 7 Preparation Time :
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup uncooked regular rice
1 medium onion — chopped
2 garlic cloves — minced
2 tablespoons oil
1 medium zucchini — coarsely chopped
1 medium green pepper — chopped
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
2 medium tomatoes — peeled,coarsely
— chopped
16 ounces can kidney beans — drained
1/4 teaspoon salt — if desired
1/2 cup shredded cheddar cheese

Cook rice as directed on package, omitting or reducing salt to 1/2 teaspoon. I
n large skillet, saute onion and garlic in oil until onion is tender. Add zucc
hini, green pepper, oregano and pepper; cook vegetables until crisp-tender, abo
ut 5 minutes. Add tomatoes and beans; cover and heat thoroughly. Add salt, if
desired. Spoon hot rice onto serving platter. Spoon vegetable mixture over r
ice; sprinkle with cheese.

7 (1-cup) servings

Scanned by Pam and formatted with MC Buster 9/2/98
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