PITA OF GREENS, HERBS EGGS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Vegetarian

Amount Measure Ingredient — Preparation Method
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Karen Mintzias
2 lb Fresh greens *
Salt (see note at end)
1/2 bn Fresh parsley — chopped
1/2 bn Fresh dill — chopped
1 Handful fresh chervil — chop.
1/4 c Butter or margarine
1 bn Scallions — chopped
1/2 ts Ground allspice
1/2 ts Ground cinnamon
1/2 ts Nutmeg
2 ts Granulated sugar
Salt freshly ground pepper
5 Eggs — lightly beaten
1 c Crumbled feta cheese
1/2 c Milk, or more
1/2 c Butter (optional) — melted
12 Commercial filo sheets

Traditional and individualistic. Village women learn
to gather tender, young greens from their rocky
surroundings, which ironically produce the most
beautiful wild flowers and delicious greens. When
greens are bought in the markets, spinach is the most
frequently substituted. Cretans combine dandelions
and spinach. This recipe is written as recipes are
spoken in Greece, in the warm first-person plural.

*Note: Suggested greens are: Spinach, dandelions,
chicory, endive or any other fresh greens.

First we wash the spinach, trim coarse ends, drain,
chop, sprinkle with salt, and squeeze until all liquid
has been drained. Now we combine the spinach in a
large bowl with the parsley, dill, and chervil and mix
thoroughly. Allowing the greens to stand while
heating the 1/4 cup butte in a large frying pan, we
add the scallions to the butter and saute them until
the white parts are translucent. Continuing to cook
over medium heat, we add the greens, the spices,
sugar, and enough salt and pepper for seasoning,
careful to allow for additional salt in the feta,
which will be added later. We partially cover the pan
and simmer for 20 minutes, or until all the liquid has
been absorbed, then we remove it from the heat and
cool the mixture in a large bowl. Now we add the
eggs, feta, and enough milk to saturate the greens,
mix, and assemble the pita as follows:

Butter a 15 x 11 x 2-inch baking pan. Spread 6 filo
sheets, brushing each with melted butter. Pour in the
filling, spreading evenly. Cover with the remaining
filo sheets, brushing each with butter. Flute the
edges and brush top with butter. Using a sharp knife,
score the top 3 filo sheets into square or diamond
shapes. Bake for 45 minutes in a moderate oven (350
F) and allow to cool slightly before slicing and
serving it warm.

Note: You may eliminate the salting of the spinach by
panning it, cooking over very low heat until the
leaves wilt, and then draining it thoroughly.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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HOBGOBLIN STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Halloween Kids
Main Dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
1 1/2 ts Salt
1/8 ts Pepper
1 lb Beef stew meat
3 tb Vegetable oil
1/4 c Chopped onion
3 c Water
1/2 ts Garlic powder
1 t Thyme
1 t Coriander
2 Potatoes — peeled and cubed
6 Carrots — peeled and sliced
-into rounds
1 c Frozen peas — thawed
1/2 c Evaporated milk

Preparation time: 20 minutes
Cooking time: 1 hour, 20 minutes
Utensils: Measuring cups and spoons, utility knife,
plate, saucepan with cover, mixing spoon, can opener.

On plate, combine flour, salt and pepper; set aside.
Cut meat into bite-size cubes, then roll in flour
mixture to coat. Reserve flour mixture.

Heat vegetable oil in saucepan set on stove top over
medium-low heat. Add meat and brown, stirring
occasionally with mixing spoon, then sprinkle in
remaining flour mixture. Add onion; cook until limp.
Add water, garlic powder, thyme and coriander; bring
to boil. Cover and cook over low heat 1 hour.

After 1 hour, add potatoes, carrots and additional
water as needed. Cover and cook 10 minutes. Add peas
and continue to cook about 5 minutes or until
vegetables are tender. Stir in evaporated milk. Heat
through, but do not boil.

To serve, pour into hollowed-out pumpkin shell
decorated to look like a spooky jack-o’-lantern.

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Chocolate Crinkle Cookies

Recipe By : Laurel Wellman
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Christmas
Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1/4 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup brown sugar
3/4 cup butter or shortening
1 egg
1/4 cup corn syrup

Mix flour, cocoa, baking soda, and salt. Set aside. Cream sugar, shortening
and egg thoroughly. Blend in corn syrup. Add blended dry ingredients. Mix
well. Shape dough into 1″ balls. Dip half of each ball in water, then in
granulated sugar. Place balls sugar side up on ungreased baking sheets.
Bake at 350 for 12-15 minutes. Remove from baking sheets immediately.
Makes about 3 1/2 dozen.

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NOTES : From: rec.food.recipes 11/29/95

Title: EASY BAKED BEANS
Categories: Beans
Yield: 5 Servings

3 tb EDEN Extra Virgin Olive Oil
1 lg Onion; chopped
3 Cloves garlic; pressed
15 oz Can EDEN Kidney Beans
-OR- Pinto or Navy Beans
1/2 c EDEN Crushed Tomatoes
1 tb EDEN Barley Malt
1 tb EDEN Shoyu (to taste)
1 tb EDEN Hot Mustard

Heat oil and saute onion and garlic. Place in a casserole dish with
remaining ingredients. Bake covered at 350 F for 20-30 minutes.

Prep Time: 10 Minutes Cooking Time: 25 Minutes

Per serving: 182 Calories; 9g Fat (42% calories from fat); 6g
Protein; 20g Carbohydrate; 0mg Cholesterol; 366mg Sodium

Copyright 1994 Eden Foods, Inc.

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TEMPEH PAPRIKAS WITH TAHINI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Hungarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sesame oil, toasted
2 lg Onions, chopped
2 tb Hungarian paprika
2 c Vegetable stock
2 tb Dark miso
1 lb Tempeh, cut to 32 triangles
1 t Soy sauce
1 tb Cider vinegar
4 tb Tahini
Chopped scallions to garnish

Pre-heat oven to 300F. Heat oil in large skillet.
Saute onions paprika till golden. Add 1 1/2 cups
stock miso. Bring to a boil. Add tempeh, reduce
heat simmer 35 to 40 minutes. Blend soy sauce,
vinegar tahini with remaining stock. Add to the
skillet, stirring as it thickens. Be careful not to
let it boil.

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OGWISSIMANABO (YELLOW SQUASH SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Native
Tuscarora Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Yellow squash, diced
4 ea Shallots, with tops, chopped
1 qt Water
2 tb Maple syrup
5 sl Cucumber (1/2″ thick)
1 tb Salt
1/4 ts Black pepper

Place the squash, shallots, water syrup into a large soup pot
simmer for 40 minutes, until the squash is tender. Add the cucumbers.
Pit everything into a large bowl mash until it forms a thick, creamy
paste (or use a blender).
Put the mixture back into the soup pot season with salt pepper.
Simmer for 5 to 10 minutes.

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Halloween Ideas

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Hints for halloween fun

Take a teaspoon or so of black paste for food and stir it into any basic sugar
cookie recipe. The dough will turn a rich black that’s perfect for making bat
cookies.
Regular green food coloring does nice things to Halloween Jello. Make a bowl of
orange jello and when it’s semi-solid drip several drops of green coloring onto
the surface and stir them in gently. They’ll swirl into dark demonic tornado
clouds – a dab of back whipped cream made by adding more of that black paste to
partially whipped cream makes a pleasantly disgusting finishing touch.
Scrambled eggs feel and look much more like brains than cold spaghetti – add a
few drops of green, red and blue food coloring as you’re beating the eggs and
the final product will frighten even the most hardened child.
A drop of two of red coloring turn grapefruit sections pale pink making them
into very convincing thumbs.
Drop a pint of cherry tomatoes into a pot of boiling water, blanch them for a
minute and then drain and slip off their skins. Instant bloody eyeballs.
If you stir baking soda into vinegar, it’ll foam right out of the glass.
You can also shake salt over a lighted jack o lantern candle and make blue
sparks.

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Title: Bachelor Buttons
Categories: Cookies
Yield: 18 servings

1/4 c Butter, cold 1 pn Salt
1 1/3 c Flour, all-purpose 1 pn Nutmeg
1 Egg Sugar for sprinkling
5 oz Sugar

Preheat oven to 350 degrees. In a large bowl, Rub the butter into the
flour. In a small bowl, beat the egg with half of the sugar, add the egg
mixture and the remaining sugar to the butter and flour mixture. Add the
salt and nutmeg and mix well. Roll the dough between the palms of your
hands to form 18 pieces the size of a walnut; moisten your hands or flour
them for rolling the dough. Sprinkle dough pieces lightly with sugar and
place 2-3 inches apart on a cookie sheet lined with buttered craft paper.
Bake until very lightly browned around the edges and on the bottoms, about
8 minutes. (The tops should be done but not browned.) Remove from oven;
transfer to wire rack. Cool completely, then store in airtight container.

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Title: ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING
Categories: Salads, Pasta
Yield: 1 recipe

1 pk (8.75 oz) soba noodles
1 sm Carrot
— shredded in long strands
1 sm Daikon
— shredded in long strands
6 Leaves romaine lettuce
— torn
6 Leaves red leaf lettuce
— torn
1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu
— sliced
1 cn (8 oz) water chestnuts
— sliced
1 cn Mandarin orange wedges
— (11 oz), drained
1 cn (20 oz) lychees; drained
— and cut into quarters
1/4 c Toasted sesame seed
1/2 c Brown sugar
1 ts Salt
1 ts Pepper
1/4 c Salad oil
1/2 c Lime juice
6 tb Mirin
1 c Rice vinegar
1/2 c Tamari (or shoyu)
4 ts Sesame oil

Cook soba noodles according to package directions, rinse, drain and
cool. In a large bowl, toss noodles with carrot and daikon. Put
lettuce on large serving platter. Top with noodle mixture, peppers,
tofu, water chestnuts, mandarin oranges, and lychees. Chill until
ready to serve. To make dressing, combine the remaining ingredients;
mix well. Serve with salad. Makes 10 to 12 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen Hawaiian
Electric Company, Inc.

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Title: FLOUNDER WITH SCALLIONS
Categories: Chinese, Seafood
Yield: 6 servings

1 lb Flounder fillets
1/4 c Cornstarch
1 Egg white
2 tb Dry sherry
1/4 ts Ground ginger
Fresh ground black pepper
3 tb Vegetable oil
1 c Fresh thin slice mushrooms
1 c Chopped scallions with tops
1 tb Soy sauce

Cut fish into uniform 1 x 2-inch pieces. Dry fish
pieces. Put cornstarch on a plate. Combine egg white,
1 tablespoon of the sherry, ginger and pepper in a
small bowl. Dip fish first in cornstarch to coat
thoroughly, then in egg white mixture.

Heat oil in wok or large skillet. When oil is very
hot, add coated fish pieces and fry them quickly until
they are golden brown on both sides, keeping them
moving and turning them as they cook. Remove fish to a
warm serving dish. Add mushrooms and scallions to wok
or skillet and stir-fry a minute or two. Add remaining
sherry and soy sauce, stir and pour contents of pan
over fish. Serve at once.

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