SFINCI DI SAN GIUSEPPE (St. Joseph’s Day Frit

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Celestino Drago
1 pound Ricotta
los Angeles restaurant
1/4 cup Semisweet chocolate
Food of southern italy
finely chopped
1 Quart olive oil
1/3 cup Powdered sugar
–Cream Puff Pastry
1 teaspoon Vanilla
1 cup Water
2 tablespoon Mixed glaceed fruit — or
1/2 cup Butter — or 1/2 cup
citron or orange — finely
unsalted butter with 1/4
chopped
teaspoon salt
1/4 cup Chopped pistachio nuts
1 tablespoon Sugar
and/or toasted almonds
1 cup Flour
1/4 cup Heavy whipping cream
4 Eggs — at room temperature
–Ricotta Filling
Powdered sugar

Heat olive oil to 350 degrees. Carefully drop Cream Puff Pastry batter, by
tablespoonfuls, into hot oil, using finger or another spoon to dislodge dough.
Fry small batches or oil will cool off and fritters will be soggy.
Fritters will urn themselves over (as bottom of fritter cooks it expands and
becomes lighter than top, which keeps fritters turning). If fritters don’t
turn, turn with spoon. Fritters should almost triple in volume. When fritters
are golden brown, remove with slotted spoon to dish lined with paper towels to
drain excess, oil.

Or tear open fritters and fill with Ricotta Filling and dust with powdered
sugar. Serve immediately. Fritters are best hot; they do not keep well and
cannot be reheated successfully. Heap on plate and serve. Makes about 25
fritters.

Note. Fritters may be eaten unfilled. After frying, simply dust fritters
generously with powdered sugar.

For cream puff pastry Place water, butter and sugar in heavy saucepan and
bring to boil over high heat. Add flour all at once, lower heat, and stir
vigorously with wooden spoon until batter makes soft cohesive mass that does
not stick to sides of saucepan. Keep stirring batter over low heat about 2
minutes. When dough is quite cohesive and maintains ball shape as you spin it
around pan, remove pan from heat.

Transfer mass of dough to bowl to cool about 10 minutes. When tepid, add 1
egg at time, beating in thoroughly. Batter should be firm enough to stand up
in peaks. More eggs will increase fluffiness. Do not make dough too sot.
Dough must hold shape readily when pushed around with spoon. Before adding last
egg, test batter in hot oil.

Dough is best used just after making. Dough can be stored, covered, in
refrigerator up to 2 days. Let dough come slowly to room temperature before
using and rebet dough.

For Ricotta Filling Combine ricotta, chocolate, powdered sugar, vanilla,
fruit and nuts in bowl and mix well. Whip cream until thick and fold into
other ingredients in bowl. Filling can be made up to 1 day ahead and stored in
refrigerator.

In his book “The Food of Southern Italy,” Carlo Middione writes that there is
a dish “without which no Southern Italian could live: Sfinci di San Giuseppe.”
As the name implies, the fritters, filled with ricotta, are traditionally
served on St. Joseph’s Day. But they’re so delicious they make good eating any
day of the year.

[75236,732] SICILI.TXT/Asc Bytes: 13572, Count: 22, 03-Jan-93 MM by
Cathy Svitek

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Title: SUGARPLUMS
Categories: Gift, Low-fat, Cookies, Dessert
Yield: 24 servings

4 oz Dried figs; 1/6 c per oz
2 oz Almonds, slivered; 1/6 c/oz,
-toasted
2 tb Cocoa
1/2 ts Cinnamon, ground
1/4 c Honey; or corn syrup
1 ts Grated orange zest
2 ts Amaretto; or orange liqueur
1/4 c Sugar

1/4 ts almond extract may be substituted for 2 ts Amaretto.

Dried fruits taste sweeter than candy and also provide fiber and
potassium.

Pulse figs, almonds, cocoa, and cinnamon in food processor just until
almonds and figs are the size of peppercorns. Add honey, orange
zest, and Amaretto and pulse 3-4 times, just until mixed in. Form
mixture into 1″ balls and roll in sugar.

Store in airtight container in cool, dry place for up to 1 week.

Per piece: 77 calories, 2 gm fat.

Presented by Anne Steirer at a “Healthy Holiday Gifts” seminar on
Oct. 24, 1995.

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Torpedoes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lender’s Bagelettes (the tiny ones)
Dijon mustard
Swiss or extra-sharp cheddar cheese — (good quality)
Onion — thinly sliced
Paprika

Preheat oven to 400F.

Separate the bagelettes. Place on cookie sheet.

Spread each half bagelette with a good amount of Dijon mustard. Place the
thinly sliced onion on top. Place a thick slice of cheese atop the onion
and sprinkle with paprika. Place in oven and bake until the cheese is
melted and starting to brown.
Make plenty because they disappear fast!

– – – – – – – – – – – – – – – – – –

Title: SPAM CHEESY BROCCOLI BAKE
Categories: Spam
Yield: 6 servings

1 pk Frozen chopped broccoli
-(10 oz)
1 cn Cheddar cheese soup
-(10 3/4 oz)
1/2 c Sour cream
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
1 1/2 c Cooked rice
1/2 c Buttered bread crumbs

Heat oven to 350’F. Cook broccoli until barely tender. Drain well.
Combine soup and sour cream. Add broccoli, SPAM, and rice to soup
mixture. Spoon into 1 1/2 quart casserole. Sprinkle with bread
crumbs. Bake 30-35 minutes or until thoroughly heated.

NUTRITIONAL INFORMATION PER SERVING: Calories 493; Protein 23 grams;
Carbohydrate 42 grams; Fat 26 grams; Cholesterol 101 milligrams;
Sodium 1545 milligrams.

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GREEN PEPPER CURRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Green Pepper
1/4 ts Chilli powder
1/8 ts Turmeric powder
1/2 ts Dhania powder
1 tb Coconut flakes
1 t Khus Khus [poppy seeds]
1 bn Fresh Corriander leaves
2 sm Tomatoes
2 Onions
2 tb Oil
1 sm Piece Vadium
1 1/4 ts Salt

1. Cut the green peppers, onion and tomatoes
lengthwise 2. Grind chilli-powder, turmeric, dhania
powder, coconut and poppy seeds.
3. Heat oil and add vadium
4. When vadium turns brown add onions and fry for 4
minutes. 5. Add tomatoes and fry for 2 minutes.
6. Add green pepper and masala
7. Add corriander leaves
8. Cook on low heat (should take around 15 minutes)

Recipe By : Somesh Rao

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Title: PEROGIE PUFFS
Categories: Main dish, Vegetarian
Yield: 1 servings

2 c Creamed cottage cheese
4 c Flour
1 ts Baking soda
1 ts Salt
1/4 c Canola oil
1 c Warm water
2 Eggs

————————-FILLINGS————————-
Cheese Whiz
Bacon bits
Ground meats
Mashed potatoes

Press cottage cheese through potato ricer or sieve.
Add to flour, baking soda and salt. Rub well together.
Mix oil, water and beaten eggs and add to flour
mixture. Knead and add more flour if needed to make a
rather sticky dough (not dry). Pinch off a piece of
dough, flatten in the palm of your hand and fill with
a mixture of mashed potato, Cheez Whiz, bacon pieces
(optional), salt pepper to taste. Deep fry until
brown. These also freeze well. This dish is typical of
Manitoba, Saskatchewan and Alberta.

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Title: Garlicky Portobello Mushrooms
Categories: Side dish, Grill, Vegetables
Yield: 6 servings

3 tb Margarine
4 tb Olive oil
1 tb Lemon juice
3 ea Garlic cloves, minced
Black pepper
12 lg Fresh portobello mushrooms,
— washed stems removed

Melt the butter, olive oil, lemon juice, garlic pepper together in a
small pot or on the grill. Slice any mushrooms that are over 3
inches in diameter into strips. Brush the mushrooms generously with
the melted mixture. On a covered grill, over medium-hot coals, grill
the mushrooms upside down for about 8 minutes. Trun grill the tops
for another 8 minutes. The mushrooms should be very tender well
browned.

Kelly McCune, “Vegetables on the Grill”

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Title: Potato-Vegetable Latkes
Categories: Miamiherald, Vegetables, Ethnic, Jewish
Yield: 24 -36 latkes

—————-FORMATTED BY LISA CRAWFORD—————-
2 lg Potatoes
2 lg Carrots
2 md Zucchini
1 lg Onion
3 Eggs; beaten
1/2 ts Salt
1/8 ts Pepper
3/4 c Matzo meal
Vegetable oil for frying

Peel the potaotes and carrots. Put the potaotes in
cold water. Grate the zucchini, potatoes, onions and
carrots with a food processor or by hand with an
aluminum grater. In a bowl, mix together grated
vegetables, beaten eggs, salt and pepper. Stir in the
matzo meal. Shape the batter into pancakes, using 1-2
tablespoons mixture for each. Fry latkes, a few at a
time, in 1-2 tablespoons hot oil for 1 1/2 minutes
per side. Add additional oil as necessary. Drainon
paper towels. Serve with hot apple sauce.

Nutritional info per latke w/o oil: 47 cal; 2g pro, 8g
carb, 1g fat (14%), 1g fiber, 27mg chol, 56mg sodium

Source: Miami Herald, 12/14/95

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Hardee’s Cinnamon “Flake” Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Biscuits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Van Geffen VGHC42A
MIXTURE
1 Box Kellogg’s Bran Flakes — (1 ounce) (1-serving
size)
1 tablespoon Cinnamon
2 tablespoons Brown sugar — packed
2 tablespoons Butter — melted
BISCUIT DOUGH
2 1/2 cups Bisquick
2 tablespoons Sugar
1/2 cup Dark raisins
1/3 cup Buttermilk
1/2 cup Tonic water
1/2 teaspoon Vanilla

MIXTURE-Empty the box of cereal into blender. Dump in cinnamon and brown
sugar and use high speed, on/off, for about 3 seconds or till crumbled,
but not powdered. Empty into small bowl. Stir in melted butter with fork
till mixture is completely softened. Set aside. BISCUIT DOUGH-Use a 2-qt
mixing bowl. Stir Bisquik together with sugar and raisins. Put buttermilk,
Tonic water and vanilla into measuring cup, without stirring and pour into
Bisquick mixture. Use fork to mix until all of the liquid is absorbed. Then
knead in the bowl with hands, dipping into additional Bisquick, to make
dough smooth and no longer stick. Break dough up into 4 or 5 portions in
the bowl – sprinkling the “Flake” mixture over the dough and then working
it into your hands till most of it is pretty well evenly distributed
throughout the dough. You want more to “marbleize” the dough than you do
“mix” it into it. Divide dough into 12 equal parts and shape each into
1/2″ thick patty, arranging close together in Pam-sprayed 12″ round or
oven-proof skillet (or use 2 8″ round layer cake pans). Bake at 400~ for
25 minutes or until evenly golden. Remove pan to wire rack and wipe tops
with icing at once using the following recipe. ICING-In small bowl with
electric mixer on high speed, beat 2 TB melted butter, 1 ts vanilla, 2 TB
sour cream, dash of salt and 1-1/2 c powdered sugar until smooth.Place a
rounded TB of icing atop each biscuit right out of the oven. The heat of
the biscuit will soften the icing just enough that you can swirl it around
to coat the tops nicely, letting the icing stand on the warm biscuits half
a minute before spreading it. Refrigerate any leftover icing in covered
container to use within 2 weeks or freeze to use in 6 months.

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Title: Galliano Barbeque Sauce – Mary Hudgins – Hollywood Park
Categories: Barbecue, Sauces, Texas
Yield: 1 servings

2 c Catsup
1/2 c Liquore Galliano
1/2 c Dark Brown Sugar
1 c Chili Sauce
2 T Worcestershire Sauce
1/2 c Lemon Juice

Heat all ingredients together in saucepan. Keep hot as needed. Makes
about 4 cups.
Use this salsa also for hot dogs, hamburgers, spareribs, seafood,
fish sticks and chicken.
From the collection of Clarence Fontish supposed to be pretty
versatile. *GRIN*

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