Title: Pastitsio
Categories: Casseroles, Greek
Yield: 24 servings

1 1/2 lb Ziti thick, uncut macaroni
Salt
2 c Grated cheeses*
6 tb Melted butter
7 Eggs
6 c Saltsa Kima
6 c Medium Saltsa Aspri
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1 c Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri
(hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
salted water until almost tender. Drain thoroughly. In a large bowl,
combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
and 4 of the eggs, lightly beaten.
Butter an 11″ x 15″ x 3″ baking pan, and in it layer half the
macaroni mixture. Separate 2 of the eggs and combine the 2 egg
whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly
over the macaroni in the pan and cover with the remaining macaroni.
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
spices. Pour over the macaroni, spreading it into the corners with a
spatula. Sprinkle the top lightly with the remaining cheese and the
bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
crust develops and the sauce bubbles. Remove from the oven and allow
to stand for 15 minutes before cutting into squares. Serve on a warm
platter. Note: Try this once using 1 1/2 pounds of ziti for an
elegant pastitsio. A very rich recipe; you can safely reduce the meat
sauce and Saltsa Aspri by one cup, if desired. From: “The Food of
Greece” by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

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APPLE COOBLER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 20 oz. Apple Pie Filling
1 tb Butter
1 t Lemon juice
1 Dash of cinnamon
1 c Prepared biscuit mix
1/3 c Milk

Pour apple pie filling into a 9-inch pie plate. Dot
with butter;sprinkle with lemon juice and cinnamon.
Place in 400 oven for about 10 minutes, or until
mixture is hot and bubbly. Meanwhile combine biscuit
mix and 2 tablespoons soft butter, stir in milk. Drop
by spoonful on hot apple mixture. Continue baking
20-25 minutes or until biscuits are done. Serve warm
with cream.

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HAM-STUFFED BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1/4 md Onion, finely diced
1 Clove garlic, finely minced
1 lb Cooked ham, diced
1 tb Chopped fresh parsley
1 pn Thyme
1/2 c Cream Sauce (recipe
-separately)
24 Hot Biscuits (recipe
-separately), split

This is a special-event recipe. (Used e.g. at Lynda’s
wedding reception.)

1. In a cast-iron skillet, melt butter, saute onion
and garlic until golden brown.

2. Add ham and seasonings; stir in Cream Sauce and
keep warm.

3. Arrange open biscuits on serving platter (s).
Place a heaping teaspoonful of ham stuffing in the
center of each biscuit, close gently, and serve at
once.

Makes 24 biscuits.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House
Executive Chef Henry Haller with Virginia Aronson,
Random House, New York. 1987. ISBN 0-394-55657-7.

Posted by: Karin Brewer, Cooking Echo, 9/92

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CHERRY TOMATO SALSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cherry tomatoes,red/yellow
2 T Finely chopped green onion
2 T Lime juice
Salt
Pepper
Tortilla chips (opt)
—–HERB BLEND—–
1 Garlic clove
1/3 c Packed fresh cilantro
2 Fresh jalapeno chilies

Coarsely chop tomatoes and herb belnd in a food processor or with a knife.
Stir in onion and lime juice. Add salt and pepper to taste. Present in a
small bowl and scoop onto cucumber slices or tortilla chips makes about 2
cups.

*** HERB BLEND ***

In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded).

~ Nancy Fas, Cardiff, California.

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Baked Beans ala Crockpot

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Low-Fat Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups beans — (1 1/2 lbs) (pea, na
1 medium onion — chopped
1/2 cup catsup
1/2 cup brown sugar
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 tablespoon salt
1/2 tsp ginger — or 1 " fresh, minced
1/2 c tomato juice — if made in oven

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil aga
in and then simmer approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours.

OR

Add 1/2 cup tomato juice. Cover tightly and cook in 200 oven overnight.

I’ve also just baked this at 325 for about 3 hours.

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Title: Shanghai Style Sweet and Sour Ribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

3 lb Pork spareribs, cut across
-bones into 1 1/2 inch
-length
Peanut oil
1/2 c Sugar
1/3 c Chinese rice vinegar
1 ts Salt
1 tb Dark soy sauce
2 c Sugar, brown, dark
2 c Water
1 1/2 c Soy sauce, light
3/4 c Molasses, dark
1/2 ts Galangal, ground
1/2 ts Cilantro, ground
1/2 ts Pepper, black

This one isn’t for the barby, but I thought I’d pass it on anyway.
Don’t be deceived by the simplicity of this recipe. It’s one of the
very best sweet and sour rib recipes I’ve run across as well as being
one of the easiest. The taste of the ribs shines through rather than
being overwhelmed as it often is with more complex sweet and sour
recipes.

Combine and sugar and water in a 2-quart stainless steel saucepan and
bring to a boil over moderate heat, stirring until the sugar
dissolves. Increase the heat to high and cook briskly, uncovered, for
5 minutes or until the syrup reaches 200F on a candy thermometer.
Reduce the heat to low, stir in the soy sauce, molasses, galangal,
cilantro, and pepper, and simmer for 3 minutes. Remove from the
heat; let cool.

Strain the sauce through a fine sieve set over a bowl. Sauce will
keep at room temperature for 2 to 3 months if tightly covered.

Posted by Stephen Ceideberg; October 5 1992.

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Title: Creamed Broccoli Soup
Categories: Soups
Yield: 8 servings

40 oz Frozen broccoli
2 Stalks celery, thinly sliced
1 lg Onion, thinly sliced
4 c Boiling chicken bouillon,
-1/2 strength
Good pinch ground cloves
Salt freshly ground pepper
Lemon juice
Tabasco
1 1/2 To 2 cup heavy cream

Put broccoli in a large saucepan with celery onion. Pour in boiling
bouillon; bring to a boil simmer 15-20 minutes until veggies are
very soft. Blend soup to a puree in electric blender. Season soup to
taste with cloves, salt, pepper. Add lemon juice a dash of
Tabasco. Thin to desired consistency with cream. Adjust seasonings.
Reheat very gently, stirring, being careful not to let the soup
boil. Serves 8-12.

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Title: GERMAN CHOCOLATE CRINKLE COOKIES
Categories: Cookies, Ethnic, German
Yield: 48 servings

1 pk Pillsbury Plus German
– chocolate cake mix
1/2 c Instant Mashed potato flakes
1 ts Cream of tartar
1 ts Cinnamon
3/4 c Butter/margarine , melted
3 tb Milk
1 Egg
1/2 c Chopped nuts
1/4 c To 1/2 c sugar

————————-FROSTING————————-
1 c Powdered sugar
2 ts Unsweetened cocoa
1 tb Soft margarine or butter
1 tb To 2 tb milk

Heat oven to 350. Combine first 7 ingredients; blend
well. Stir in nuts. Let stand 5 minutes. Drop by
rounded teaspoonfuls into sugar; gently toss until
sugar coated. Place 2 inches apart on ungreased cookie
sheets.

Bake at 350 for 8 to 10 minutes. (Cookies will be
soft in center.) Cool 1 minute; remove from pans.

If desired, frost cookies. Combine frosting
ingredients; blend until smooth. Spread on cooled
cookies. Yield: 4 to 5 dozen. HIGH ALTITUDE — above
3500 feet: bake at 375 for 10 to 12 minutes. From:
Pillsbury America’s Bake-off, 1978.

—–

Southern Chocolate Pecan Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Unbaked 9″ pie shell
4 ounces Sweet cooking chocolate
3 tablespoons Butter or margarine
1 teaspoon Instant coffee granules
1/3 cup Sugar
1 cup Light corn syrup
3 Eggs — slightly beaten
1 teaspoon Vanilla
1 cup Pecans — chop coarse
—–TOPPING—–
1 teaspoon Instant coffee granules
1/2 cup Heavy cream
1 tablespoon Sugar
1/4 teaspoon Vanilla

Melt chocolate; stir in coffee. Remove from heat.
Combine sugar and syrup in another pan. Bring to a boil, stirring until sugar
is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally.
Remove from heat and add the chocolate mixture. Pour slowly over eggs, stirring
constantly. Stir in vanilla and pecans. Pour into pie shell. Bake at 375~ for
45-50 minutes or until filling is completely puffed across top. Cool and
garnish with the topping and pecan halves if desired. Coffee-flavored Topping:
Combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl.
Whip just until soft peaks form. 1 cup.

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STREUSEL APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
1 1/4 c Flour, all purpose
1 c Quick or old-fashioned oats,
-uncooked
1/4 c Firmly packed brown sugar
2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1 c Milk
1/4 c Margarine or butter, melted
1 Egg
1/2 ts Vanilla
1 Medium apple, finely chopped
—–TOPPING—–
1/3 c Quick or old-fashioned oats,
-uncooked
1/4 c Flour, all-purpose
1/4 c Brown sugar, firmly packed
1 t Cinnamon
1/4 c Margarine or butter

Calories per serving: Number of
Servings: 12 Fat grams per serving:
: Approx. Cook Time: 18 Cholesterol per
serving: Marks:

*DIRECTIONS*

Heat oven to 425F. Grease bottoms only of 12 medium
muffin cups or line with paper baking cups. Combine
dry ingredients. Add milk, margarine, egg and
vanilla, mixing just until dry ingredients are
moistened; stir in apple. Fill prepared muffin cups
3/4 full.

Topping:

Combine dry ingredients; cut in margarine until
crumbly. Sprinkle evenly over batter. Bake 18-20
minutes or until deep golden brown. Serve warm.

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