Title: Filo Nests
Categories: Greek
Yield: 8 servings

1 lb Filo sheets, thawed
-(about 16 sheets)
Butter-flavored non-stick
-cooking spray
8 t Finely chopped pecans
-or cashews

Take 1 filo sheet and lightly spray with non-stick cooking spray.
Sprinkle center with 1 teaspoon nuts. Top with another filo sheet and
lightly spray with cooking spray. Fold over 4 corners of top sheet
toward center. Crimp bottom filo around sides to form 5″ round shell
or nest, making hollow center.

Repeat with remaining filo sheets, placing side by side on lightly
buttered baking sheets. Bake at 350’F. 15-18 minutes or until golden
brown and crisp throughout.

Makes 8 nests.

MMMMM

SPICY EGGPLANT-MISO SAUTE WITH BULGUR

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Casseroles
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bulgur
3 c Boiling water
1/4 c Miso
3 tb Water
1 tb Honey
2 ts Sesame oil
2 tb Safflower oil
1 md Eggplant, peeled diced
1 ea Garlic clove
1 t Minced fresh ginger
1/4 lb Pressed tofu, diced
1 bn Green onions, sliced
1/2 ts Hot red pepper flakes

Place bulgur in a heat-proof serving dish. Pour on boiling water
let stand while preparing the other ingredients. Mix together miso,
water, honey sesame oil. Set aside. Heat oil in a wok saute
eggplant for 5 minutes, stirring. Add garlic ginger saute for 2
minutes. Add tofu saute for 5 minutes. Add miso mixture stir
fry for 4 minutes. Add onions pepper flakes cook till tender.
Pour off any excess water from the bulgur. Fluff with a fork top
with eggplant. Serve immediately.

– – – – – – – – – – – – – – – – – –

VEGETARIAN BARLEY BEAN SOUP

Recipe By : Net
Serving Size : 10 Preparation Time :0:00
Categories : Soups Grains
Legumes Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup onion — chopped
2 Garlic cloves — minced
1 teaspoon Vegetable oil
6 cups Water
28 ounces tomatoes, canned — undrained, chopped
1 can Kidney Beans — drained
9 ounces Frozen green beans — or peas
1 cup carrots — sliced
1 cup mushrooms — sliced
1/2 cup barley
1 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Salt
1/4 teaspoon Black pepper

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is
tender. 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 if soup
becomes too thick upon standing.
Ten 1-cup servings

– – – – – – – – – – – – – – – – – –

Title: Macayo Fajitas
Categories: Mexican, Sauces, Appetizers
Yield: 6 servings

1 tb Salt
1/4 tb White pepper

————————-TOPPINGS————————-
1/4 Lime, squeezed
1 c Sour cream
3 Cloves fresh garlic, chopped
1 c Guacamole
2 tb Vegetable oil
1 c Salsa
6 Lime wedges
1 lb Beef skirt, also known
-As flank steak (or chicken
Breast), sliced into 1/4- by
3-Inch long strips

————————-GARNISHES————————-
1/2 c Olive oil (or chili oil,
For spicier taste)
-Avocado chunks
1 cn Whole green chiles, Chopped
-tomatoes
Sliced into strips
-Shredded lettuce
1 lg Whole onion, halved Chopped
-jalapenos

Macayo Fajitas

(This basic fajita recipe is from the Johnson family
which owns the Macayo chain.) **

and sliced Chopped fresh
cilantro

For marinade, in a large bowl, whisk together salt,
pepper, lime, garlic and vegetable oil. Put meat in
marinade and set aside for at least one hour.

Heat oven to 200 degrees; set tortillas in for 1 to 3
minutes, to warm. Remove and put in a covered basket.

Heat a large skillet and add olive oil. Add marinated
meat and saute until onion becomes transluscent.

Place cooked meat in a large bowl or platter and serve
with tortillas, toppings and garnishes.

For each fajaita, fill a tortilla with meat and
desired amounts of garnishes and toppings and roll up
like a burrito.

Serve with refried beans, black beans or Spanish rice.
Make 4 to 6 servings.

VARIATIONS: For spicier marinade, add cayenne pepper
or crushed dry red chili pepper. Instead of lime
juice, try pineapple juice, papaya juice, beer, wine
or barbecue sauce.*

*(Cooks note:) I like to use tequila, and marinate
myself a bit while I’m doing the cooking. It makes it
much easier to roll up like a burrito. It is the
unrolling that becomes a bit difficult.

—–

1 cup cider vinegar
1/3 c. dark molasses
1/4 c. soy sauce or mushroom soy sauce
1/4 c. water
3 T lemon juice
1 1/2 T salt
1 1/2 t powdered mustard
1 t onion powder
3/4 t powdered ginger
1/2 t black pepper
1/4 t garlic granules
1/4 t cayenne
1/4 t cinnamon
1/8 t ground cloves or allspice
1/8 t ground cardomom

Combine ingredients in a blender. Pour into a saucepan and bring to a boil.
Store in a jar in the refrigerator.

Makes about 2 cups.

By Bryanna Grogan

Per Tablespoon: Calories: 10; Protein: 0 gm; Carbohydrates: 3 gm; Fat: 0 gm.

Title: Flavored Butters
Categories: Butters
Yield: varies

Parsley Butter
Cream 3 or 4 tabespoons chopped parsley with sweet butter and a little
lemon juice. Chill.
This is delicious on broiled steak or fish.

Dill Butter
Cream 1/2 pound soft sweet butter with 1 Tabelspoon minced fresh
dill, 1 tea lemon juice and a dash of Tabasco sauce. Serve at room
temperature.

MMMMM

Title: SM STIR FRY VEG POCKETS
Categories: Oriental
Yield: 6 servings

-VIVIAN THIELE
16 oz Frozen Stir Fry Vegetables
-OR-
4 c Fresh Vegetables for
-Stir Fry
*****A COMBINATION OF******
***ANY OF THE FOLLOWING****
Broccoli
Carrots
Water Chestnuts
Green or Red Peppers
Celery
Mushrooms
Pea Pods
2 tb Oil
4 Pita Pockets; whole
-wheat preferably
*********SAUCE************
1/2 c Orange Juice
2 ts Cornstarch
2 tb Honey
1/4 ts Garlic Powder
1 tb Vinegar
1/4 ts Ground Ginger
1 tb Soy Sauce

Prepare sauce by combining all ingredients in
measuring cup. set aside. Heat large skillet or wok on
medium high. Add oil. When oil’s hot, add vegetables
and cook and stir until vegetables are tender but
still crisp. Do not over cook. Add sauce and cook,
stirring constantly until thick. Trim sides of pita
bread and gently separate each into 2 layers. Brush
outside of each half with oil if desired. Place 4
halves on grid oiled side down. Spoon vegetables on
pita over each pocket. Top with remaining bread. Close
lid and cook 3-5 minutes or until heated through and
sealed.

—–

ZUCCHINI-AND-BASIL FILO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Frozen filo pastry
6 md Zucchini
1/2 ts Salt
3/4 c Pine nuts
2 tb Virgin olive oil
1 sm Red onion
– diced into 1/4-inch pieces
Pepper
2 Garlic clove — minced
1/2 c Chopped basil
– (loosely packed)
3 tb Parsley, minced
1/4 c White wine or water
2 Eggs
2/3 c Parmesan, grated
3 oz Feta cheese, crumbled
8 tb Unsalted butter — melted
– (or a mixture of
– butter and olive oil)

PREHEAT OVEN TO 350F. Remove filo pastry from freezer
and let it come to room temperature while you prepare
the filling. Unfold the dough, and cut the stack of
sheets in two. If you are making just one recipe,
refold half the dough, and wrap it in plastic. It can
either be refrozen or kept for a few days in the
refrigerator. Cover the sheets to be used with a sheet
of waxed paper covered in turn with a damp kitchen
towel, to keep them from becoming dry and brittle.
Grate the zucchini on the large holes of a hand grater
or in a food processor. Toss with the salt and set
aside for 30 minutes. Then drain and squeeze dry in a
clean kitchen towel. Roast the pine nuts for 5-to-8
minutes in oven, chop them finely, and set them aside.
Heat the olive oil in a large skillet and saute the
onion until it begins to soften, about 2 minutes. Add
the zucchini, season with freshly ground black pepper,
and cook another 4 minutes; then add the garlic,
basil, parsley and white wine or water. Cover for 3 to
4 minutes, and remove from heat. Beat the eggs, stir
in the cheeses, then cook the vegetables. Check the
seasoning. Brush a 9-by-13-by-2-inch pan with the
melted butter and lay a sheet of filo pastry with
butter, or mixture of butter and olive oil, and
continue buttering and layering, until you have used
half the sheets. Scatter half of the chopped pine nuts
between several of the layers. Brush the top layer
with butter and spread the filling over it. Continue
layering the rest of the pastry sheets. If the butter
begins to congeal, reheat it so it spreads easily. Cut
the assembled pastry into 3-inch squares, then into
diamonds, making sure you cut through all the layers;
refrigerate the pastry if you will not be baking right
away. Bake in a preheated 400F oven for 40 to 50
minutes, or until browned. Serve the pastries warm
from the oven, slightly cooled, or at room
temperature. Makes one 9-by-13-inch filo pastry.

– – – – – – – – – – – – – – – – – –

POTATO RATATOUILLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Main Dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Yellow onions, chopped
2 cl Garlic, minced
1 3/8 c Water
3 Green peppers, chopped
4 Zucchini, sliced
2 lg Potatoes, peeled chopped
4 c Peeled and chopped tomatoes
(or 1 32 oz. can)
1 t Fresh basil, chopped
(or 1/2 ts. dried)
1 t Fresh oregano, chopped
(or 1.2 ts. dried)
2 tb Fresh parsley, chopped
(or 1 tb. dried)
Fresh ground pepper to taste

Place onions and garlic in a large pot with water.
Cook and stir for about 3 minutes. Add remaining
ingredients, except pepper. Cover and cook over medium
heat for 30 minutes, stirring occasionally. Season
with pepper before serving.

– – – – – – – – – – – – – – – – – –

1 1/2 cups port wine
1 stick cinnamon
1 cup veal or beef brown stock
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 teaspoon honey

Heat wine and cinnamon to boiling. Reduce heat and simmer for 5
minutes. Remove cinnamon. Add stock.

Dissolve cornstarch in lemon juice and stir into wine mixture.
Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in honey
and serve. Makes 1 1/2 cups.