Keftedes Tiganites (Fried Greek “Meatballs”)

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Greek Meats
Veal Mc

Amount Measure Ingredient — Preparation Method
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Karen Mintzias
1 lb Lean beef or veal, ground
1 md Onion — grated
1 Garlic clove — crushed
2 sl Bread — crusts removed
1 Egg — lightly beaten
3 tb Parsley — (minced)
2 Mint sprigs — chopped
1/2 ts Ground allspice*
1 tb Dry red wine
2 tb Water (more if necessary)
Salt freshly ground pepper
All-purpose flour
Oil for frying

*Note: Bread slices should be soaked in water, then squeezed dry.
*Ground cinnamon or corriander may be substituted for allspice if desired.
In a large bowl, combine the ground meat with the onion, garlic, bread,
egg parsley, mint, spice, and wine and knead for 2 minutes. The mixture
should be soft; add a few tablespoons of water if necessary. Season with
salt and pepper to taste, then cover and refrigerate for at least 1 hour.
Pinch off small pieces the size of walnuts or smaller and roll into balls
between your palms, then dredge lightly in flour. Heat the oil in a
frying pan to the smoking point, slip in the keftedes, and fry until
crisp, turning constantly with tongs. Remove with slotted spoon and drain
on absorbent paper. From: “The Food of Greece” by Vilma Liacouras
Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias

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HOT PEPPER VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Substitute 1 Tbsp crushed red pepper flakes for the ginger in Ginger Vinegar.

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TURMERIC OYSTER CRACKERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Oyster Crackers
1/4 c Water
1/4 c Olive Oil
1 t Granulated Chicken Bouillon
1 t Garlic Powder
1 t Dill
1/2 ts Turmeric

Method: Place Oyster Crackers in a large mixing bowl. In small sauce pan
boil Chicken Bouillon in water. Add other ingredients to sauce pan and
simmer for a few minutes. Pour about 1/4 of the liquid over the Oyster
Crackers. Mix. Repeat. Place Oyster Crackers in a microwave safe bowl. Cook
in microwave oven on high for 3 minutes. Remove from oven and stir. Cook in
microwave oven for another 3 minutes. Allow to sit for 5 minutes before
serving. . THANKS for responding …

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Title: Apple Dumpling Dessert
Categories: Desserts, Fruits, Misc
Yield: 12 servings

2 c Sugar
2 c Water
1/2 ts Cinnamon
1/2 c Margarine
2 c Flour
2 ts Baking powder
1 ts Salt
3/4 c Shortening
1/2 c Milk
5 Peeled and grated apples
Sugar
Cinnamon

Combine sugar, water, and cinnamon in med. saucepan
and bring to a boil. Remove from heat. Add margarine
adn set aside.

Sift together flour, baking powder, salt and then mix
with shortening and milk. Roll dough onto floured
surface about 1/4 inch thick. Spread apples over
surface of dough. Sprinkle with cinnamon and sugar.
Roll up. Slice into 12 1 inch rolls. Put in 9 x 13
baking pan. Pour syrup over. Bake 45 min. at 350F

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Celery, Potato and Chicken Skillet Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound red-skinned potatoes — cut in 3/4″

2 cups sliced celery — divided
1/2 cup celery leaves, chopped — divided
1 tablespoon vegetable oil
12 ounces boneless skinless chicken breast
cut into 1″ ieces
1 cup red bell pepper — chopped
3 tablespoons tomato paste
1/2 teaspoon dried rosemary leaves — crushed
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

Bring 1 qt. water to a boil in med. saucepan over high heat.
Add potatoes, 1 cup celery and 1/4 cup celery leaves. Reduce heat to
med.;
simmer, covered 7-8 min. or until potatoes are tender. Drain, reserving
cooking liquid and vegetables separately. Heat oil in large nonstick
skillet over med.-high heat. Add chicken, bell pepper and remaining 1
cup
celery. Cook, stirring constantly, 6-7 min., or until chicken is no
longer
pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 cups
reserved celery liquid. Bring to a boil; cook until sauce thickens,
about 4 min. Add reserved potatoes and celery. Season to taste with
salt. Sprinkle with remaining celery leaves.

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Title: SKEMBE YAHNI (TRIPE STEW)
Categories: Greek, Meats, Soups/stews
Yield: 4 servings

Karen Mintzias
750 g Tripe
1 Lemon (juice only)
Water
2 tb Butter
1 lg Onion; chopped
1/4 c Chopped parsley
1/4 c Tomato paste
1 c Water
1/2 c Dry white wine
Salt
Freshly ground black pepper
Chopped parsley to garnish

Serves: 4-5 Cooking time: 2 1/4 hours

Wash tripe well, drain and cut into small squares or
fingers. Place in a dish, add lemon juice, stir and
leave for 1 hour. Place tripe in pan, add water to
cover and bring to the boil. Drain off water and
remove tripe to a plate.

Clean pan and add butter. Melt over medium heat and
add onion. Fry gently until transparent. Stir in
parsley, fry 1 minute, then add tomato paste, water,
wine and salt and pepper to taste. Bring to a slow
simmer.

Return tripe to pan, cover and simmer gently for 2
hours or until tripe is tender. To test for
tenderness, take out a piece and pull. If it breaks
apart easily, tripe is cooked.

Place in a serving dish, garnish with parsley and
serve hot with pilaf and a tossed salad.

From: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Title: OREO COOKIE CAKE
Categories: Cakes, Pies, Desserts
Yield: 1 servings

15 oz Oreo Cookies (Bag)
1/4 lb Margerine or Butter, melted
8 oz Cream Cheese, softened
1 c Powdered Sugar
12 oz Cool Whip
6 oz Instant Chocolate Pudding
2 1/2 c Milk

Crush all of the cookies. (A food processor is good but I prefer the
finger method).

Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted
margerine.

Press into the bottom of a 9 x 13 pan.

Blend cream cheese and powdered sugar with a mixer until smooth. Fold in
1/2 c Cool Whip. Spread over crust.

Refrigerate for 30 minutes.

Mix pudding and milk together until smooth.

Pour over crust.

Refrigerate for 1 hour.

Spread remainder of Cool Whip on top of pudding.

Sprinkle with reserved cookie crumbs.

Chill about 1 hour and enjoy!

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Title: Tomato Mincemeat
Categories: Penndutch, Can/preserv
Yield: 1 servings

8 qt Tomato, green
4 lb Brown sugar
1 tb Salt
1 ts Allspice
1 ts Ginger
1 c Vinegar
2 Lemon
2 lb Raisins
2 ts Cloves
1 tb Cinnamon
1/2 ts Mace

Scald and peel the tomatoes. Put through a food chopper with the
lemons. Add sugar, raisins, vinegar and spices and cook about 45
minutes. Pour into sterilized jars and seal.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes
Culinary Arts Press, 1936
per Sallie Austin Krebs
Fidonet COOKING echo

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DANISH PANCAKES 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
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1 c All-purpose biscuit mix
1 Egg, slightly beaten
3/4 c Beer
1/3 c Milk
Jam, jelly or preserves
Sifted confectioners sugar

Traditionally a dessert, these delicious filled
pancakes may also be served at brunch.

Combine biscuit mix, egg, beer, and milk, stirring
just until blended. Batter will be slightly lumpy.
Using about 1 TBS batter per pancake, cook on a very
lightly greased griddle or skillet until lightly
browned, turning once. Spread with jam and roll up.
Sprinkle with confectioners sugar. Serve warm. Makes
20 small pancakes, about 4-6 servings.

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Angus Barn Chocolate Chess Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 stick butter
1 1/2 squares unsweetened chocolate
1 1/3 cups sugar
3 small eggs
1/3 teaspoon salt
1 teaspoon vanilla extract
1 pie crust (9 inch) — unbaked

Melt butter and chocolate over boiling water. Mix sugar,
eggs, salt and vanilla; add to chocolate mixture. Pour into
pie shell and bake at 375 deg. for about 35 minutes.

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