Title: PASTA FLORA, ATHENS STYLE
Categories: Greek, Desserts, Pasta
Yield: 36 servings

Karen Mintzias
1/2 lb Sweet butter
1/2 c Granulated sugar
2 Eggs
6 tb Cognac
2 c All-purpose flour (or more)
1/4 ts Salt
1/2 ts Baking powder
2 c Stewed apricots
4 Dried figs
1/3 c Raisins
1 Orange (grated rind only)
1 c Apricot jam
1 tb Lemon juice (optional)
2 ts Cornstarch
1/3 c Orange juice

Using an electric mixer, beat the butter until light and fluffy and
gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of the
Cognac, beating thoroughly after each addition. Sift 2 cups of the flour
with the salt and baking powder and add slowly to the batter, while beating
on medium speed. Remove the beaters and finish by hand, adding only enough
flour to make a soft dough. Knead. Cover and refrigerate for at least 30
minutes.

Meanwhile, slice the apricots into uniform pieces and place in an enameled
pan. Soak the figs and raisins in the remaining Cognac until swollen, then
mince and add to the apricots along with the orange rind, jam, and lemon
juice and stir into the apricot mixture, then cook over medium heat until
thick, stirring constantly with a wooden spoon. Cool.

Remove the dough from the refrigerator and set aside about one-third for
the latticed top. Using your fingers (the dough will be too soft to
roll), press the larger portion of dough into a buttered 9 x 12 x 2-inch
baking pan, pressing evenly about 1/4-inch up the sides. Pour the filling
into the dough-lined pan.

Divide the remaining dough into walnut-sized balls and roll each ball into
1/2-inch strips. Using the strips, make a lattice over the top of the
pastry. If using a glaze, beat the remaining egg white slightly with a
fork and brush on the dough stips. Bake in a moderate oven (350 F) for 45
minutes, or until golden in color. Remove and cool in the pan on a rack.
To serve, cut into 1-1/2-inch (or smaller) squares with a sharp knife.

Note: You may prefer to use peaches and peach jam, strawberries and
strawberry jam, and so on, instead of apricots; also diced candied peel
adds a colorful note when substituting for figs; and slivered almonds may
be added to the filling.

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

Typed for you by Karen Mintzias

—–

Sugar and Spice Cookies

Recipe By : Oct/Nov ’96
Serving Size : 52 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses
2 c all-purpose flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp salt
Lemon Frosting:
2 c powdered sugar
3 tbsp butter or margarine — softened
1 tsp grated lemon peel
4 tbsp lemon juice

In a mixing bowl, cream shortening and sugar. Add egg; mix well. Beat
in molasses. Combine dry ingredients; add to creamed mixture and mix
well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at
350 for 8-10 minutes. Remove to wire racks; cool. For frosting, cream
the sugar, butter and lemon peel in a mixing bowl. Gradually add lemon
juice, beating until frosting reaches desired spreading consistency.
Frost cookies

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Indian Dressing
—————

1/4 cup orange juice
1/4 tsp ground coriander
1/4 tsp chopped cilantro
1/2 tsp prepared sweet-hot mustard

Put all ingredients in a small bowl, and stir. Let sit about 10
minutes.

ALMOND CRUMBLE TOPPING

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup sliced almonds
6 tablespoons unsalted butter — melted

Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir
in sliced almonds.
Stir in the butter evenly. Set aside for 5 minutes, then, using your
fingertips, break the mixture into
1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling for
Blueberry Lattice Pie.

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GREEN BEANS, ZUCCHINI AND POTATOES

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 cup chopped onion
1/2 pound fresh green beans,cut in half — trimmed
Generous pinch of cayenne
4 ounces zucchini, split in half — 1-inch thick slices
4 ounces small red skin potatoes
2 tablespoons chopped oregano
1/4 cup chopped parsley
2 cups crushed tomatoes and juices
Salt and pepper
1 loaf crusty french bread
1/2 pound feta cheese

In a large, heavy, and preferably non-stick pan heat oil. Add onion and saute
for 5 minutes. Then
add the green beans and cayenne pepper and cook until the onions are
translucent, about 5 minutes.
Add zucchini, potatoes and herbs. Pour tomatoes and their juices over the
vegetables, bring to a
boil, and reduce the heat to a simmer. Cover and cook for 40 minutes. Season
with salt and
pepper. Allow to cool or serve warm. Serve in a small bowl topped with feta
cheese and
surrounded by french bread.

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Title: Home-Style Inner Beauty Hot Sauce
Categories: None
Yield: 1 servings

12 Fresh habanero chiles —
Roughly chopped
1 Ripe mango — peel, pit,
Mash
1 c Cheap yellow prepared
Mustard
1/4 c Brown sugar — packed
1/4 c White vinegar
1 tb Prepared curry powder
1 tb Ground cumin
1 tb Chili powder
Salt and freshly cracked
Black pepper — to taste

This style of hot sauce, widely used in the West Indies, is
basically habanero peppers (also known as Scotch Bonnets),
fruit, and yellow mustard, with a few other ingredients thrown
in. Use this recipe as a guideline. Habaneros are at the top of
the chile pepper heat scale, so feel free to substitute other
peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your
imagination run free as to what whopper you can lay on your
guests regarding its origins. If you’re having trouble, here’s a
start:

“One day in Jamaica I was in this dingy bar and met this old
guy who…” and you take it from there.

Mix all the ingredients together and stand back. This will
keep, covered and refrigerated, until the year 2018. Be careful,
though: If it spills, it will eat a hole in your refrigerator.
If you ever want to dispose of it, call the local toxic waste
specialists.

WARNING: Hottest sauce in North America. Use this to enhance
dull and boring food. Keep away from pets, open flames,
unsupervised children, and bad advice. This is not a toy. This
is serious. Stand up straight, sit right, and stop mumbling.

Be careful not to rub your nose, eyes, or mouth while working
with habaneros. You may actually want to wear rubber gloves
while chopping and mixing — these babies are powerful.

Recipe By: Big Flavors Of The Hot Sun by Schlesinger
Willoughby
—–

Title: BEN JERRY’S ORANGE CREAM DREAM ICE CREAM
Categories: Frozen
Yield: 1 servings

1/3 c Orange juice concentrate;
– thawed
2 ts Vanilla
Sweet cream base

This recipe for Orange Cream Dream is easy to make and very
refreshing. it brings back memories of waiting for the ice cream man
on warm summer evenings. Prepare the Sweet Cream Base. Add the juice
concentrate and vanilla and blend. Transfer the mixture to an ice
cream maker and freeze following the manufacturer’s instructions.
Makes one generous quart.

MMMMM

Title: Reduced-Fat Macaroni Cheese
Categories: Main dish
Yield: 4 servings

8 oz Macaroni, elbow twists 16 oz Cottage cheese, low-fat 1% 2 T
Flour, all-purpose 2 c Skim milk 4 oz Cheese, sharp cheddar shred 1 t
Salt 1/4 t Pepper, ground black 1/4 t Nutmeg ground 1/4 c Cheese,
parmesan grated

“They’ll never know we sneaked out 10 grams of fat per serving
because this macaroni and cheese is as good as – even BETTER than –
the old-favorite recipe.”

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water;
drain. 2. Preheat oven to 375 degrees F. Spray shallow,
broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3.
In food processor with knife blade attached, blend cottage cheese
until smooth. (Or, in blender at high speed, blend cottage cheese
with 1/4 cup of the milk called for in recipe, for easier blending.)
4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth.
Slowly stir in remaining cups milk until blended. Cook over medium
heat until mixture just boils and thickens slightly, stirring
frequently. Remove saucepan from heat; stir in cottage cheese,
Cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole;
cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove
casserole from oven. Turn oven control to broil. Sprinkle Parmesan
cheese on top of macaroni mixture. 7. Place casserole in broiler at
closest position to source of heat; broil 2 to 3 minutes until top is
golden brown.

This recipe which I’ve made and enjoyed, comes from the September 1995
issue of Good Housekeeping.

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DOLMAS WITH LAMB

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground lamb
1 c Olive oil
3 tb Olive oil
1 c Finely chopped yellow onion
3 Finely chopped green onions
-(incl tops)
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Jar (16 oz) grape leaves
-packed in brine
3/4 c Freshly squeezed lemon juice
1 c Chicken broth

Several stems of fresh parsley
Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish

Wash and drain the rice. Heat 3 Tbl olive oil in a
skillet over medium-high heat. Add the yellow onion
and saute until soft, but not brown, about 5 minutes.
Add ground lamb and fry with onion till done.
Transfer to mixing bowl and add the drained rice, 1/2
cup of the remaining olive oil, green onions, parsley,
mint, pine nuts, cinnamon, allspice, salt, and pepper.
Set aside. Rinse the grape leaves under running cold
water to remove as much brine as possible; pat dry and
stack on a plate.
Place 1 leaf at a time, shiny side down, on a flat
work surface. Cut off and discard the tough stem end.
Spoon about 1 Tbl of the rice mixture in the center
near the base of the leaf. Fold the stem end over to
cover the filling; fold both sides inward, lengthwise,
and then tightly roll leaf toward pointed tip end to
form a compact packet. Repeat with the remaining
leaves and filling. Pour about 2 Tbl of the remaining
olive oil in the bottom of a large pot and strew with
a layer of parsley stems to prevent grape leaves from
sticking. Arrange the stuffed leaves, seam side down
and almost touching on top of the parsley, making as
many layers as necessary. Drizzle the remaining 6 Tbl
olive oil the lemon juice and 1/2 cup broth over the
leaves.

Top with a heat-resistant plate and weight with a
heavy can to keep leaves from unwinding during
cooking. Cover the pot bring to a gentle boil reduce
the heat to low and cook until rice is tender about 1
hour. During cooking add a little heated liquid as
needed to keep dolmas moist. Remove from the heat and
cool in the pot.
Sprinkle with lemon juice to taste garnish with lemon
zest and serve at room temperature.

Food Wine RT [*]
Category 6, Topic 10
Message 32 Mon Mar 16, 1992
R.TAULE [REETZ] at 02:36 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Title: Quinoa Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
1/2 c Quinoa flour
1/2 c Cornmeal
1/3 c Tapioca flour
1 Egg
1 tb Vegetable oil, optional
2 tb To 3 water, if and as
Needed

MMMMM————————–EXTRUDER——————————-
2/3 c Quinoa flour
2/3 c Cornmeal
1/2 c Tapioca flour
1 Egg
1 tb Vegetable oil, optional
1 tb To 2 water, if and as
Needed

It is very fragile and breaks easily during rolling and extruding.
Don’t roll it too thinly and use a thicker shape such as fettuccine
rather than spaghetti. It holds its shape nicely during cooking. Per
1 cup Serving: 315calories 9.9g protein 49.9g carbohydrate 8.9g fat
92.2mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

MMMMM