TYORPITTA (CHEESE PITTA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Main dish
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Feta cheese
5 tb Butter
8 tb Flour
2 c Milk, scalded
Salt pepper to taste
7 ea Eggs, lightly beaten
3/4 lb Phyllo pastry
Butter for brushing pastry

Crumble cheese into very small pcs. Melt butter in
small pot. Add flour, blend well. Slowly add scalded
milk, stirring constantly to make a smooth bechamel
sauce. Add a little salt pepper. Remove from heat
and stir until cool. Add crumbled cheese and mix
well. Add eggs and mix again.

Butter a pan abt. 2 inches smaller than the phyllo
sheets. Use a little more than hale of the phyllo
sheets to make th b9ottom layer of the pie. Brush each
with melted butter and place it in the pan letting the
edges hang over the pan. Pour in the cheese-egg
mixture, spreating evenly. Cover mixture with the
phyllo that extended beyond pan. Theis will prevent
mixture from leaking out. Carefully cut remaining
phyllo to fit pan. Brush each sheet with butter before
placing on pitta. Brush top with butter and sprinkle
with a little water. Score into strips to make
cutting the pie easier after it is baked. Bake in a
preheated 300 F. oven for 45 min. Cut into pcs. and
serve hot.

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Title: Spicy Carrot Salad
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 4 servings

1 3/4 c Carrots, grated
2 ea Oranges, peeled, seeded
— chopped
1/3 c Raisins
1/4 c Walnuts, chopped
1 tb Olive oil
2 tb Lime juice
1/2 ts Cumin, ground
1/4 ts Cinnamon
1 ts Liquid sweetener
Lime slices, to garnish

Combine carrots, oranges, raisins walnuts in a large bowl set
aside. Place remaining ingredients in a jar with a lid shake well.
Pour over the carrots. Chil for at least one hour. Garnish with
lime slices.

“Vegetarian Gourmet” Spring, 1995

MMMMM

White Bean Tropical Fruit Chutney

Recipe By : What’s Cooking San Antonio
Serving Size : 4 Preparation Time :0:00
Categories : Beans Fruits
Hot Favorite

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons olive oil
1 tablespoon chipotle pepper — minced
1/2 cup onion — finely diced
2 cloves garlic — finely minced
1 cup mango — finely diced
1 cup pineapple — finely diced
1 1/4 cups sugar
1/4 cup lime juice
1/4 cup orange juice
2 teaspoons balsamic vinegar
1 cup dry vermouth
2 16 oz cans white beans — drained
salt and pepper — to taste

Heat oil. Saute chopped chipotle (with adobo sauce). Add onion, then garlic.
Cook 5-7 min. Add sugar and fruits. Cook several minutes. Add liquids and
simmer for until thick, about 1/2 hour. Add beans.

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Serving Ideas : Serve with grilled pork and baked sweet potatoes.

Macaroni Meal-In-A-Casserole

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Casseroles
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Salt
3 Quarts Water — boiling
2 Cups Macaroni — elbow (8oz)
1 Can Peas,sweet — undrained (17oz)
1/4 Cup Butter or margarine
1/4 Cup Flour
1/4 Teaspoon Pepper
1/8 Teaspoon Mustard — dry
2 Cups Milk
1 Cup Ham,cubed cooked (opt — 1lb)
1 1/2 Cups Cheddar cheese,sharp — grated
1/2 Cup Olives — pimiento-stuffed
2 Tablespoons Onion — chopped
—————————-CHEESE CRUMB T
1/4 Cup Cheddar cheese,sharp — grated
2 Tablespoons Butter or margarine — melted
2 Tablespoons Bread crumbs — dry

1. Add 1 tablespoon salt to rapidly boiling water; gradually add macaroni so
water continues to boil.

2. Cook, uncovered, stirring occasionally, until tender; drain in colander and
set aside.

3. Drain peas, reserving 1/2 cup liquid.

4. Melt butter over medium heat; stir in flour, pepper, mustard and
remaining tablespoon salt.

5. Gradually stir in milk and reserved liquid from peas; cook, stirring
constantly, until sauce boils for 1 minute.

6. Combine sauce, peas, ham, cheese, olives and onion with macaroni.

7. Turn mixture into 2 1/2-quart casserole; sprinkle with Cheese Crumb
Topping.

8. Bake in preheated 375’F. oven 20 to 25 minutes, or until bubbling hot. ***
CHEESE CRUMB TOPPING *** Combine all ingredients. MMMMM Charrin’ off the Ol’
Point..from the O 🙂

BBS: Computer Specialties BBS Date: 08-12-93 (09:05) Number: 62724 From:
RANDY RIGG Refer#: NONE To: ALL Recvd: NO Subj: Oriental Popcorn Conf: (149)
COOKING

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Title: HOT CASHEW CHICKEN SALAD
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 c Chopped romaine lettuce
1/2 lb Chopped spinach
11 oz Mandarin oranges, drained
3 tb Soy sauce
1 tb Honey
1/4 ts Ground ginger
3 tb Vegetable oil
1 1/4 lb Boneless chicken breasts,
-diced
3 tb Chopped scallions
1 Garlic clove, minced
1/4 c Cashews

1. In a large salad bowl, combine lettuce, spinach
oranges.

2. In a small bowl, combine soy sauce, honey, ginger
3 tbsp. water. Set sauce aside.

3. In a wok or large frying pan, heat oil over medium
high heat. Add chicken stir fry until barely opaque
throughout, about 5 minutes. Add scallions garlic
cook 1 more minute. Add sauce cook, tossing, for 30
seconds.

4. Pour chicken sauce over greens oranges toss.
Sprinkle cashews on top.

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COCONUT JELLY BALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cake flour
1 t Baking powder
1/4 ts Salt
1 tb Shortening
1/2 c Sugar
1 Egg
1 1/2 c Coconut
1/4 c Evaporated milk
1/2 ts Vanilla
1/2 c Tart jelly

Sift flour, measure, and sift three times with baking
powder and salt. Cream shortening. Add sugar
gradually and cream until light and fluffy. Add egg
and beat until light. Add 1/2 cup coconut. Add dry
ingredients alternately with milk. Beat after each
addition until smooth. Add flavoring. Pour into
well-oiled muffin tins. Bake in moderate oven (375 F)
20-25 minutes. Beat jelly with a fork until of
spreading consistency. When cakes are cool, spread top
and sides with jelly. Roll in 1 cup coconut. 8
servings. The Household Searchlight

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Title: BILL SCHOONOVER’S 24 HOUR SALAD
Categories: Cyberealm, Kooknet, Salads
Yield: 1 large bowl

1 Head of lettuce, broken up
1/2 c Spring onions, chopped
1/2 c Chopped celery
1 cn Sliced water chestnuts
1 pk Frozen peas
2 c Mayonnaise
1/2 c Parmesan cheese
1/2 ts Garlic powder
1/2 ts Salt
1 lb Bacon, crisp and broken up
5 Hard boiled eggs, mashed
2 Tomatoes, cut in wedges

Break lettuce in the bottom of a large bowl. Add the
next 3 ingredients. Spread frozen peas over the top of
all. Seal with mayonnaise. Sprinkle parmesan cheese,
garlic powder, and salt over the top. Cover and
refrigerate overnight.

Before serving, garnish with bacon, eggs, and tomato
wedges.

Bill’s note: “I honestly don’t know who to credit for
this recipe. I typed this from an old, wrinkled and
browned bit of paper.. must have been around for ages!”

Posted by Bill Schoonover, Destinations BBS and
Kook-Net Node Typed in MM format by Linda Fields,
Cyberealm BBS and home of Kook-Net, Watertown, NY
315-786-1120

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Title: Sugared Asparagus
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 – 6 folks

3 tb Butter 2 lb Fresh asparagus,
-=OR=- -cut into 2″ pieces
3 tb Margarine – (about 4 cups)
2 tb Brown sugar 1 c Chicken broth

* By using the brown sugar substitute with this would make a nice side
dish for the “sweet ones”

In a skillet over medium-high, heat butter and brown sugar is
dissolved. Add asparagus; saute for 2 minutes. Stir in chicken
broth; bring to a boil. Reduce heat; cover and simmer for 8-10
minutes or until asparagus is crisp-tender. Remove asparagus to a
serving dish and keep warm. Cook sauce, uncovered, until reduced by
half. Pour over asparagus and serve immediately.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
(MAKE IT WORK!!!)

Serves: 4-6; From: ; Posted by: Debbie
Carlson

MMMMM

Title: Pumpkin Stew
Categories: Stews
Yield: 1 servings

1 1/2 lb beef round — boneless,
: cubed
1 TB butter — not margarine
1 md onion — coursely chopped
2 stalks celery — coursely
: chopped
5 c water
1/2 ts salt
1/2 ts dried thyme
1/4 ts black pepper
5 lb pumpkin
1/4 c all-purpose flour —
: sifted
1 c frozen green peas

In a 4-quart Dutch oven, brown beef in butter. Add
onion celery; saute until browned. Stir in 4 cups
water, the salt, thyme, pepper. Heat to boiling.
Cook covered 1 hour. Cut 2 inches off the top of the
pumpkin. Trim the rim of pumpkin bottom to form
points; scoop out seeds. Peel top trimmings; cut
into 1″ cubes; add to beef after 1 hour. Cook 30 mins
longer or until tender. Heat oven to 350*. Bake
pumpkin shell 20 mins. Stir flour into 1 cup water;
add stew with peas. Cook, stirring until thickend;
spoon into shell serve. Note: Do not place pumpkin
on direct heat.

Recipe By : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)

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CHUTNEY PEANUT BUTTER CANAPES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Chunky-style peanut butter
1 pk Cream cheese (3oz)
1/8 ts Seasoned salt
1/4 c Dry red wine
1/4 ts Worcestershire
1 1/2 c Major Grey’s chutney,
-finely chopped
Toasted rye bread slices,
-crusts removed

Blend well the peanut butter, cream cheese, salt, wine
worcestershire and chutney. Spread on toast. Cut into
individual triangles or fingers. Makes 2 cups of
spread.

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