Title: Honey Cookies (Melomakarona)
Categories: Cookies, Greek
Yield: 60 servings

1 c Butter
3/4 c Caster sugar
3/4 c Maize or peanut oil
1 Orange; grated rind only
6 c Plain flour
4 ts Baking powder
3/4 c Orange juice
——————–
——–nut filling — €
(optional)———
——————-
1 tb Honey
2 ts Orange juice
1 1/2 ts Ground cinnamon
1 1/2 c Finely chopped walnuts
2 dr Almond essence
——————–
————-honey — €
Syrup————–
——————-
1 c Sugar
1 c Water
1/2 Cinnamon stick
1 1/2 ts Lemon juice
1 Thin strip of lemon rind
1/4 c Honey

Oven temperature: 180 C (350 F)

Beat butter and sugar with orange rind until creamy. Gradually add oil
and continue beating until mixture is very light and fluffy. Stir in
flour alternately with orange juice. Knead dough lightly with hands for
1
minute.

Take a scant tablespoon of dough and flatten it a little. Place a
teaspoon of the nut filling in the centre and fold dough over to enclose
filling.

Shape into ovals, pinching ends to a point. Decorate tops with tines of
fork or by crimping cookies diagonally across top in four rows with
special crimper (see NOTE), or leave them plain.

Place on lightly greased baking trays and bake in a moderate oven for
20-25 minutes until golden brown. Cool on wire racks.

Dip in boiling syrup, four at a time, turning cookies once. Leave in
syrup 10 seconds in all, longer if well-soaked cookies are preferred.
Lift out onto a plate and leave until cool.

(If no nut filling is used, sprinkle tops with crushed walnuts or
toasted
sesame seeds and cinnamon. Only those which are to be served should be
dipped; store remainder in an airtight container and dip when required.

TO MAKE NUT FILLING: Thin honey down with orange juice and blend into
remaining ingredients.

TO MAKE HONEY SYRUP: Place ingredients in a heavy-based saucepan and
stir
over heat until sugar dissolves. Bring to the boil and boil over
moderately high heat for 10 minutes and skim. Let syrup boil on a
moderate heat while dipping cookies. Add a little water to syrup when
it
thickens too much during dipping.

NOTE: Icing crimpers will be familiar to many pastrycooks and cake
decorators who work with icing. If you don’t own a crimper (or have
never
seen one), have the family handyman cut a piece of tin or aluminium
plate
about 2.5 x 10 cm (1 x 4 inches). Bend metal in half over a thin rod
and
cut 6 to 8 evenly spaced saw-like teeth on the narrow edges. Curl the
“teeth” slightly inwards.

Source: The Greek Cookbook, by Tess Mallos
Typos courtesy of: Karen Mintzias

—–

Title: Mushroom Barley Soup
Categories: Soups
Yield: 6 servings

2 1/2 c Sliced mushrooms
— (about 1/2 pound)
1/2 c Chopped onion
3 tb Margarine
1/4 c All-purpose flour
2 c Water
2 c Skim or low-fat milk
14 1/2 oz Reduced sodium chicken broth
— (canned)
1/2 c Medium QUAKER Barley*
3 tb Chopped parsley; OR…
1 tb -Parsley flakes
1 tb Dry sherry (optional)
2 ts Worcestershire sauce
1 ts Salt (optional)
1/8 ts Black pepper

In a 4-quart saucepan or Dutch oven, cook mushrooms and onion in margarine
until onion is tender. With slotted spoon remove mushrooms and onion; set
aside. Stir flour into melted margarine; continue cooking over medium
heat until flour is browned, stirring constantly. Gradually stir in
water, milk and chicken broth; add remaining ingredients. Bring to a
boil; reduce heat to low. Cover; simmer 45 to 50 minutes or until barley
is tender, stirring occasionally. Add additional water or milk if soup
becomes too thick upon standing.

Six 1-cup servings

*NOTE To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley. Prepare recipe as directed above except simmer 12 to 15
minutes or until barley is tender, stirring occasionally.

Nutrition Information: 1 cup
* Calories 180
* Protein 7g
* Carbohydrate 0mg
* Dietary Fiber 3g
* Sodium 325mg
* Percent of Calories from Fat: 32%

Exchanges: Starch/Bread 1, Vegetable 1/2, Milk 1/2, Fat 1

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Cinnamon-Apple Squares

Recipe By : Karen Weber
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Apples
2 Cups Sugar
1 Tablespoon Maple Syrup
1/2 Cup Applesauce
2 tsp Baking Soda
1 tsp Salt
2 Egg Whites
2 Tablespoons Lemon Juice
2 tsp Vanilla
2 Cups Flour
1 Tablespoon Cinnamon

Set oven to 350°. Lighly grease a 9 x 13-inch pan and set aside until

read to use.

Peel and coarsely chop the apples. In the bowl of an electric mixer
beat the egg whites for 30 seconds. Add the lemon juice, maple syrup and
vanilla and beat for one more minute. Stir in the applesauce.

In a separate bowl, mix the flour, soda, cinnamon, and salt. Fold the
apples into the batter. Mix the dry ingrediens. Spoon the mixture into
the prepare dpan and bake in the preheated oven for 50-60 minutes or until

the center springs back when gently pressed.

Remove the squres from the oven and set on a wire rack to cool. Slice
into 16 squares and cover with foil until ready to serve. This cake
tastes best on the second day.

– – – – – – – – – – – – – – – – – –

RAISIN OATMEAL BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DTXT63A
1 1/4 c Water
1 1/2 tb Oil
1 c Oatmeal, instant
1/4 c Flour, whole wheat
2 c Bread flour
2 tb Sugar
2 tb Molasses
1 t Salt
1 1/2 tb Powdered milk
1 1/2 ts Yeast
3/4 c Raisins

Put ingredients into BM in order listed and push start. That’s it…

– – – – – – – – – – – – – – – – – –

Caesar Salad Dressing

Recipe By : Grey Poupon® Dijon Mustard
Serving Size : 8 Preparation Time :0:05
Categories : Fruit/Dinner Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c lemon juice, bottled
1/4 c white vinegar
1/4 c water
3 tbsps fat-free parmesan cheese
2 tbsps dijon mustard
1 tsp garlic powder
1/8 tsp black pepper

In a screw-top jar mix lemon juice,vinegar, water, parmesan cheese,
mustard, garlic powder, and black pepper. Cover and shake well. Shake
before each serving.

– – – – – – – – – – – – – – – – – –

Per serving: 19 Calories; less than one gram Fat (16% calories from
fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 101mg Sodium

Serving Ideas : Serve as a dressing for salad greens.

NOTES : Store in refrigerator for up to 1 week. Servings are per 2
tablespoons.

Title: Gelatin Pizza
Categories: Kids, Pizza
Servings: 10

4 pk (4 serving size) or
2 pk ( 8 serving size) jello
-powder, any flavor
2 1/2 c Boiling water
Non-stick cooking spray
1 c Cool-whip
2 c Cut-up fruit

Servings: 10 to 12

Pour gelatin into bowl. Add 2 1/2 cups boiling water to gelatin. Stir,
until gelatin is completely dissolved, about 2 minutes. Spray pizza pan
with non-stick cooking spray. Pour gelatin mixture into pizza pan. Put pan
into refrigerator to chill until firm, about 3 hours.

Remove pan from refrigerator when ready to serve. Put about 1 inch of warm
water in sink. Carefully dip just bottom of pan into warm water for 15
seconds. Spread whipped topping over gelatin just before serving, leaving
about 1 inch of space around outside edge of gelatin for pizza “crust”.

Top pizza with fruit, arranging fruit in whatever design you like. Cut
pizza into wedges. Posted by Linda Davis

MMMMM

Title: BARLEY EGG ROLLS
Categories: Chinese, Appetizers
Yield: 12 servings

1 1/2 ts Salt
1 c Medium barley
2 ts Grated fresh ginger OR
1/2 ts Ground ginger
3 tb Sesame Or vegetable oil
4 Scallions, sliced
1 Red pepper, chopped
1/2 lb Bok choy, shredded
1 tb Rice wine OR white wine
-vinegar
1 pk Prepared egg roll wrappers
-(16 oz.)
Oil for frying

In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add
barley; reduce heat, cover and simmer 45 minutes until barley is
tender and water is absorbed.

In skillet cook ginger in oil one minute. Add scallions and red
pepper. Cook, stirring until vegetables are crisp-tender. Add
shredded bok choy; cook one minute until wilted. Remove from heat.
Stir in rice vinegar, 1 teaspoon salt and barley.

For each roll, brush egg roll wrapper with 1 teaspoon water. Place
scant 1/2 cup barley mixture horizontally across center of wrapper,
leaving 2 inch border on all sides. Fold corner tightly over
fillings, then overlap right and left corners. Roll up tightly to
enclose filling. Repeat with remaining barley mixture and wrappers.

In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches
until golden and crisp, turning once. Drain on paper towels. Serve
with soy sauce, if desired. Makes 12 egg rolls.

Per Roll: 160 Calories, 4 g Protein, 7g Fat, 22g Carbohydrates, 272mg
Sodium, 12 mg cholesterol.

POSTED BY: Jim Bodle 7/93

MMMMM

Ranch Dressing Mix/dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
POWDER MIX
15 square saltines — (2")
2 cups Dry minced parsley flakes
1/2 cup Dry minced onions
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
SALAD DRESSING
1 tablespoon Mix
1 cup Mayo
1 cup Buttermilk

Put crackers through blender on high speed until powdered. Add parsley,
minced onions and dill weed. Blend again until powdered. Dump into bowl.
Stir in onion salt, garlic salt, onion powder and garlic powder. Put into
container with tight-fitting lid. Store at room temp for 1 year. Makes 42
1 TB servings. TO USE MIX-Combine mix, Mayo and buttermilk. Yield 1 pint.
Source: Gloria Pitzer

– – – – – – – – – – – – – – – – – –

Title: Haricot Beef Casserole
Categories: Stews, Beef
Yield: 6 Servings

1 1/4 c Haricot beans
500 g Chuck steak
500 g Skirt steak
3 tb Oil
1 lg Onion
1 1/2 tb Flour
2 cl Garlic, crushed
1 1/2 c Beef stock
1 ts French mustard
425 g Tomatos (can)
1 pn Salt
1 pn Black pepper
2 Sprigs parsley
1 Bay leaf
1 Sprig thyme
1 Sprig marjoram

Put beans into a saucepan with enough hot water to cover well, bring
to boiling point, boil for 2 minutes. Remove from heat, leave in the
water for 1 hour. Cut the meat into large cubes and brown well all
over in oil.

Add the onion, cook gently until lightly tinted, stirring frequently.
Sprinkle the flour over, add garlic and stir for 2-3 minutes.

Add the drained tomatoes, salt, pepper, parsley, bay leaf, thyme and
marjoram tied together. Transfer to oven proof dish, cover and cook
in a moderately slow oven for 1 hour.

MMMMM

Date: Mon, 14 Nov 94 08:12:43 EST
From: m-js0217@PEBBLES.CS.NYU.EDU (Julia Stone)

I found this recipe in the December ’94 Vegetarian
Times! Enjoy!

Low-Fat Eggnog

1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cups skim milk
2 tsp. vanilla extract
1/2 to 1 cup brandy or rum
Nutmeg

Combine sugar, egg whites, water and
cream of tartar in a large not-aluminum
metal bowl; whisk to blend. Set bowl over
a pan of simmering water, taking care that
the bowl does not touch the water. Beat
with an electric mixer on medium about 10
minutes, until mixture registers 140 degress
on a candy thermometer and is very thick and
fluffy. Continue to beat 3 more minutes; remove
from heat and beat until mixture has cooled
slightly.

Pour milk and vanilla into another large bowl.
Add egg white mixture and brandy or rum; combine
gently with a whisk. Serve well-chilled and dusted
with Nutmeg. (Nog will separate when standing,
but is easily recombined by whisking.) Serves 8

Per serving: 176 CAL; 6G Prot.; 0.2G FAT; 29G CARB.;
2MG CHOL; 96 MG SOD.; 0 FIBER. OVO-LACTO