Title: Keftes de Prassa (Leek Meatballs)
Categories: Beef, Harned 1994, Herb/spice, Sephardic, Vegetables
Yield: 6 servings

1 bn Leeks
1 1/2 c ;Salted water
2 lb Lean ground beef
4 Eggs; beaten
1 ts Each cumin and turmeric
1 ts Each salt and pepper
2 ts Garlic; finely chopped
1/4 c Dill weed or
2 ts Dried dill weed
1/4 c Sesame seeds
Flour
Olive or vegetable oil
Lemon wedges or
Red wine vinegar

Cut off roots from bulb end of leeks. Remove tough outer leaves and
trim off tops. Slice lengthwise and wash thoroughly under running
water. Slice into 1/2″ pieces. Bring salted water to a boil, add
leeks, and simmer 10 minutes or until leeks are tender. Drain in a
colander and squeeze all water from leeks.

Combine remaining ingredients (except flour and oil), add leeks, and
blend gently. Shape into meatballs and roll in flour. Flatten
meatballs a little and fry in 1/4″ oil until brown on both sides. Add
more oil to pan when necessary. Serve with lemon wedges or red wine
vinegar.

Yield: 6 to 8 servings.

Variations: Substitute 5 cups finely chopped parsley or scallions
for the leeks. The beef mixture can be shaped into finger rolls,
stuffed with cooked rice, and fried in olive or sesame oil. Or
barbecue the meatballs after coating them with flour.

From _From My Grandmother’s Kitchen: A Sephardic Cookbook_ by Viviane
Alchech Miner with Linda Krinn. Gainesville, FL: Triad Publishing
Company, Inc., 1984. Pg. 74. ISBN 0-937404-23-3. Posted by Cathy
Harned.

MMMMM

Title: Lemon-Thyme Pesto
Categories: Main dish, Pasta, Vegan
Yield: 1 recipe

2/3 c Packed stemmed fresh parsley
1/4 c Pine nuts
1 tb Ground dried thyme
1 tb Grated lemon peel
1 tb Fresh lemon juice
1/4 c Olive oil (or more)
Salt pepper

In processor, blend first 5 ingredients until almost smooth. With
machine running, gradually add 1/4 cup oil and process until smooth.
If pesto is dry, mix in more oil by spoonfuls. Season to taste with
salt and pepper.

(Can be made ahead. Press plastic wrap onto surface of pesto. Cover
and refrigerate up to 2 days or freeze up to 1 week. Bring to room
temperature before using.)

Barbara Karoff, in “Bon Appetit” August, 1994 Posted by Karen Mintzias

—–

Pumpkin Chip Cookies

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pumpkin pie filling
1 tsp. baking soda
2 tbsp. milk
2 c. sugar
2 eggs
1 c. vegetable oil
4 c. flour
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
1 sm. bag chocolate chips

Preparation :
Mix ingredients well. Bake 10 to 12 minutes in 350 degree oven.
Cookies will be soft and cake-like, perfect for a Halloween party.
They will be a big hit with kids and grown-ups as well.

– – – – – – – – – – – – – – – – – –

Title: VELVET CHOCOLATE GLAZE
Categories: Frostings, Brownies, Chocolate
Yield: 1 servings

1 Unsweetened chocolate sqs
2 tb Butter
2 tb Corn syrup light
1 c Powdered sugar
1 tb Milk
1 ts Vanilla

————————KATHI IN SACRATOMATO JUNE 1————————

Melt chocolate. Blend in butter and light corn syrup. Stir in powdered
sugar, milk and vanilla; mix well. Cover 8-inch square pan of
brownies.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/12 12:42 PM

TO: KATHI MERRITT (PJXX83A) FROM: KATHI MERRITT (PJXX83A)
SUBJECT: CHOCO-FREE FOR ALL

—–

SINIGANG NA ISDA (FISH IN SOUR SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 5 SERVINGS—–
2 lb – 3 lbs halibut fish with
-bone — sliced
1 md Sized onion — sliced
1 md Sized tomato — diced
4 c – 5 cups rice water
2 ea Japanese eggplany — sliced
-thick
– diagonally
2 c Oriental radish (diakon)
-sliced
– diagonally
1 t Fish sauce (patis)
1 ea Hot chili pepper — optional
1 ea Lemon — juice of
Salt and pepper to taste
1 ea Bn fresh spinach — cut into
– 3-inch pieces
Lemon slices

In a covered soup pot over medium high heat, bring
rice water, onion and tomato to a boil. Reduce heat
to medium, add diakon, eggplants, juice of one lemon,
hot chili pepper, fish sauce, a little salt and
pepper, and simmer for 8 minutes. Add fish and simmer
for another 10-15 minutes until cooked. Turn off heat.
Correct sesonings to taste. Add spinach and cover for
1-2 minutes. Serve immediately. For extra tartness,
sprinkle a little lemon juice on individual bowl
servings. Serves 4-5.

– – – – – – – – – – – – – – – – – –

Title: Banana Cream Pie
Categories: Pies
Yield: 6 servings

1 ea banana
2 pk (4 serv)banana or vanilla
1 ea baked 9 pie shell,cooked
2 1/2 c cold milk
2 c thawed kool whip topping

Slice banana into pie shell.Prepare pie filling as directed on
package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped
topping and pour over banana in shell.Chill at least 3 hours.Top with
remaining whipped topping;garnish with banana slices and mint,if
desired

—–

Title: All-In-One Tuna Casserole
Categories: Fish Seafood
Servings: 4

1 ea Env. Golden Onion Soup Mix
1 1/2 c Milk
10 oz Frozen Peas Carrots *
8 oz Medium Egg Noodles **
6 1/2 oz Tuna, Drained Flaked
2 oz Shredded Cheddar Cheese ***

* Frozen Peas Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal 1/2 C
—————————————————————————
Preheat oven to 350 degrees F.
In large bowl, blend golden onion recipe soup mix with milk; stir in peas
carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking
dish, then top with cheese. Bake 20 minutes or until bubbling.

—————————————————————————–

DIJON-STYLE MUSTARD

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric

Grind the mustard seed to a fine consistency. Mix the ground mustard with
the dry mustard powder and water in a small bowl, cover with plastic wrap,
and set aside overnight. Combine the mustards with the wine, vinegar, salt,
and turmeric in a blender or mini-food processor. Puree until smooth. The
mustard should be ready to use immediately, with a refrigerator shelf life
of 3 months.

YIELD: 1/2 cup

– – – – – – – – – – – – – – – – – –

NOTES : This recipe yields a mustard of medium consistency; if you prefer a
very coarse stone-ground consistency, whisk the mustard mixture and the
remaining ingredients together rather than pureeing.

SAN LUIS GREEN CHILE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
6 md Fresh Anaheim chilies
1 lg Red bell pepper
1 Fresh Jalapeno pepper,
-sliced
2 oz Salt pork, diced
1/2 lb Boned chicken breast, thinly
-sliced
1/2 lb Pork butt steak, thinly
-sliced
6 tb Butter
1 md Onion, diced
1/2 c All-purpose flour
1 1/2 ts Chili powder
1 t Ground cumin
1 sm Clove garlic, minced
3/4 c Tomato sauce
2 qt Chicken broth, warmed
1/2 c Peeled, seeded and diced
-tomatoes
1 tb Minced fresh cilantro
Garnish:
Avocado slices
Sour cream

Roast Anaheim chilies, red pepper and jalapeno under
hot broiler close to heat until skins blister, turning
to char on all sides. Place in plastic bag for 10
minutes. Peel, dice and set aside.

In large skillet, cook salt pork until fat is
rendered. Remove salt pork with slotted spoon; drain
on paper towel. Increase heat and saute chicken and
pork quickly until browned. Drain and set aside. Melt
butter in large saucepan. Add onion and cook until
transparent. Add flour and cook stirring until roux is
golden brown. Remove roux from heat and stir in chili
powder, cumin, garlic and tomato sauce. Whisk in warm
chicken broth and heat to simmering. Add chilies, red
pepper, jalapeno, salt pork, chicken and pork to soup.
Heat thoroughly and stir in tomatoes and cilantro.
Heat to simmering.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

– – – – – – – – – – – – – – – – – –

Chicken Lickin’

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Chicken Crockpot
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Chicken Legs, Thighs And/Or Breasts
1/2 Tsp Ginger — ground
1/2 Tsp Chili Powder
3 Tbls Butter
1 16 Oz Whole Tomatoes
1 Large Onion — Chopped
4 Oz Mushrooms — Sliced Drained
1 Clove Garlic — Minced
1 1/2 Tsp Salt
1/2 Cup Heavy Cream
2 Tsp Paprika

Rinse the chicken parts and pat dry. Melt the butter in a skillet. Brown the
chicken on all sides in the butter. Place the chicken in the slow cooker.
Combine all the other ingredients except the cream together. Mix well. Pour
over the chicken. Cook on LOW for 8 to 10 hours. Stir in the heavy cream
just before serving. Serve over hot spaghetti.

– – – – – – – – – – – – – – – – – – =

NOTES : Yields 2 Quarts