Title: Herbed Rice Cake Snacks
Categories: Snacks
Yield: 4 servings

24 Unsalted mini rice cakes
1/4 c Softened cream cheese
1/4 c Reduced-calorie sour cream
1 ts Dried minced onion
1/4 ts Dried tarragon leaves
1/4 ts Dried rosemary leaves
1/4 ts Dried oregano leaves
1/4 ts Garlic salt
1/8 ts Dried dill weed

Place rice cakes on baking sheet. Blend remaining ingredients; spread
evenly on rice cakes. Bake at 350 degrees for 3 to 5 minutes.

Each serving provides:
* 122 calories
* 3.3 g. protein
* 6.4 g. fat
* 13.2 g. carbohydrate
* 183 mg. sodium
* 16 mg. cholesterol

Source: Sport Sense – The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Baked Stuffed Squid

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Squid
Salt
6 tablespoons Olive oil
1 Onion — chopped
1/3 cup Raw long-grain white rice
1/2 cup Chopped fresh parsley
1/4 cup Chopped fresh mint leaves
2 tablespoons White wine
1/4 cup Pine nuts
1/4 cup Black raisins
Freshly ground pepper
4 Peeled tomatoes — drained
1/3 cup White wine

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small sand
bag
and ink. Rub salt on the outer sacs and rinse them inside and out with cold
water. Heads and tentacles should be rinsed thoroughly and cooked along with
the sacs after you stuff the latter. Drain and set aside.

Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook,
without browning, until transparent. Stir in the rice and saute a few minutes,
until golden. Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and
raisins, and season with salt and pepper to taste. Add enough water to half
cover and cook for a few minutes, then stuff the squid sacs with the mixture
using a very small spoon and allowing enough liquid in each for the rice to
cook. Seal opening with skewers or toothpicks.
Place the stuffed sacs with the heads and tentacles in a baking-serving dish.
Sprinkle with salt and pepper and set aside.

Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in
a small saucepan and simmer for 5 minutes. Pour the sauce over the squid and
dribble the remaining 2 tablespoons olive oil over the top. Bake in a
medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice are tender
and the sauce has thickened. Serve warm or cold.

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

Typed for you by Karen Mintzias

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Garlic-Cucumber Sauce

Recipe By : America’s Best Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz carton plain yogurt
3 cloves garlic — pressed
1 cucumber — seeded and chopped
1/2 teaspoon dried dill weed

Combine all ingredients, stirring well. Makes 1 1/2 cups

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NOTES : See Greek Chicken Ptias with Garlic Cucumber Sauce under Chicken
breasts

Meat Fish Rub

Recipe By : Field and Stream
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Rubs
Chicken Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Paprika
1/4 Cup Onion Powder
1/8 Teaspoon Cayenne
1/2 Teaspoon White Pepper
2 Teaspoons Chili Powder
3 Tablespoons Brown Sugar
1/2 Cup Granulated Sugar
1 Teaspoon Curry Powder
1/2 Teaspoon Black Pepper
1/4 Cup Salt

This seasoning rub can be used on all types of wild game and fish. Dust the
meat of fish before grilling or smoking.

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ROTTING CRONE’S KISSES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh peas — in the pod
Green food coloring
8 oz Cream cheese — softened
6 Round crackers — about 3-inch
6 oz Pimientos — drained
1 c Raisins

Recipe by: Creepy Cuisine, Lucy Munroe
Open the pea pods and remove the peas into a
bowl; set aside. In another small bowl, mix food
coloring, drop by drop, into the cream cheese,
stirring with a spoon until the desired shade of green
is reached. Spread a large thin oval of cream cheese
on each cracker. Use clean scissors to cut pimientos
into upper and lower lip shapes – you’ll need 1 upper
and 1 lower for each cracker. Using extra cream
cheese, if necessary, to adhere lips to crackers,
place a set of lips on top of each cracker,
surrounding the oval of cream cheese. This will form
your open mouth. Place 2 rows of peas and raisins
(rotten teeth) between each set of lips.
Arrange on a serving platter.

Penny Halsey (ATBN65B).

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Title: LOKUM ( TURKISH DELIGHT )
Categories: Desserts
Yield: 1 servings

4 c Granulated sugar
4 1/2 c Water
1 ts Lemon juice
1 c Cornflour
1 ts Cream of tartar
1 tb Rose water (may be doubled)
Red food coloring
1/2 c Chopped, toasted almonds
3/4 c Confectioners’ sugar
1/4 c Cornflour

Cooking time: 1 1/2 hours. Makes about 1 kg. (2 lb).
Combine sugar, 1 1/2 cups water and lemon juice in a
thick-based pan. Stir over low heat until sugar
dissolves, brushing sugar crystals off side of pan
with bristle brush dipped in cold water.
Bring to the boil and boil to soft ball stage 115
C (240 F) on a candy thermometer. Remove from heat.
In another thick-based pan blend cornflour, cream
of tartar and 1 cup cold water until smooth. Boil
remaining 2 cups water and stir into cornflour
mixture, then place over low heat. Stir constantly
until mixture thickens and bubbles. Use a balloon
whisk if lumps form.
Pour hot syrup gradually into cornflour mixture,
stirring constantly. Bring to the boil and gently for
1 1/4 hours. Stir occasionally with a wooden spoon
and cook until mixture is a pale golden colour.
Stirring is essential.
Stir in rose water to taste and a few drops of red
food colouring to tinge it pale pink. Blend in nuts
if used, and remove from heat.
Pour into an oiled 23 cm (9 inch) square cake tin
and leave for 12 hours to set.
Combine confectioners’ sugar and the 1/4 cup
cornflour in a flat dish.
Cut Turkish Delight into squares with an oiled
knife and toss in sugar mixture. Store in a sealed
container with remaining sugar mixture sprinkled
between layers. VARIATIONS: Creme de Menthe Lokum:
Replace rose water and red food colouring with 2
tablespoons Creme de Menthe liqueur and a little green
food colouring. Omit nuts. Orange Lokum: Use 1-2
tablespoons orange flower water instead of rose water;
use orange food colouring. Vanilla Lokum: Use 2
teaspoons vanilla essence instead of rose water and
colouring, stir in 1/2 cup toasted chopped almonds or
chopped walnuts. Do not blanch almonds.

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Artichoke stuffed with shrimp

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Side Dish
Vegetables Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium artichokes — about 3″ across
1 1/2 pounds raw small shrimp
6 tablespoons lemon juice
2 3/4 teaspoons salt
1/2 teaspoon tarragon
1/4 teaspoon black pepper
1 cup mayonnaise

To prepare artichokes, remove the stems, cut 1/2″ off of top and snip off
sharp tips of leaves and cook. Don’t over cook. Remove chokes of artichoke
by carefully spreading leaves and pulling out innermost ones and scrape away
the fuzzy choke with a spoon. To cook shrimp, bring 1 quart water to a
boil, add 1 tablespoon lemon juice and 2 teaspoons salt. Add shrimp and
bring to a boil. Reduce heat and simmer 3 to 5 minutes till shrimp turns
pink. Reserve 1/2 cup water shrimp was cooked in, then drain, peel and
clean the shrimp. Reserve 18 shrimp for garnish. Place remaining shrimp in
blender with reserved liquid, the remaining 5 tablespoons lemon juice,
seasonings and 1 cup mayonnaise. Blend until shrimp are broken up, chill in
refrigerator, where it will become considerably thicker until ready to fill
artichokes.

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BARBARA’ INCREDIBLE BROWNIES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter
5 ts Carob powder
1 c Honey
2 Eggs
3 ts Vanilla (or 4)
3/4 c Oat flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Walnuts — broken

preheat oven to 350 deg. Grease 8 in square baking pan. Set aside.
In a small saucepan over low heat, melt butter and carob powder, stirring
until thoroughly mixed; remove from heat and cool slightly. In a small
bowl, beat together honey and eggs; slowly add carob mixture, beating until
blended. Stir in vanilla, to taste.
In a medium bowl, sift oat flour, baking powder and salt; add walnuts ( or
other nuts). using a spatula, stir in carob mixture and mix. Pour mixture
into prepared pan and bake for 25 minutes. When done, the center will still
be somewhat gooey, but the edges will be cakelike. Cool 10-15 minutes
before cutting into squares. If squares are too soft to cup, refrigerate
pan 15 min or longer,m until firm enough to cut.

NOTE: Carob powder can be found at health food and specialty stores. NOTE:
to make your own oat flour, pulse one cup uncooked oatmeal in a blender
container or bowl of a food processor until finely ground; about 30
seconds.

Per serving: Calories/brownie 149 (5 % from protein 57% from carbohydrate,
38%from fat) Protein 2 grams, fat 7 grams, cholesterol 37 mg, carbohydrate
24 grams, sodium 145 mg. Exchanges 1 1/2 fat From the files of Frances
Keeney posted on Genie 6/8/93 (from the Oregonian Foodday, Tues June
1,1993

– – – – – – – – – – – – – – – – – –

Title: Three Milk Cake – Pastel De Tres Leches
Categories: Dessert, Mexican
Yield: 1 Servings

Cake
1 1/2 c All-purpose flour
1 tb Baking powder
4 Eggs; separated
1 1/2 c Sugar
1/2 c Milk
Fresh strawberries and mint
-leaves for
— garnish (optional)
Topping
1 cn (12-oz) evaporated milk
1 cn (14-oz) sweetened condensed
-milk
2 c Milk
1 cn (16-oz) sour cream
1 c Sugar
1/2 c Water; heated
3 Egg whites

Recipe by: Houston Chronicle, May, 1997

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking
pan. Sift flour with baking powder. In large bowl with clean beaters, beat
egg whites until frothy. Add sugar gradually, beating to form stiff peaks.
Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into
prepared pan and bake until edges are golden brown, about 40 to 45 minutes,

Remove from oven and let cool on a rack. Topping: Combine milks and sour
cream (do not beat). Pour Topping over cake and let sit until all the
mixture is absorbed, 20 to 30 minutes.

Prepare Meringue and refrigerate: Combine sugar and water in a saucepan.
Let sit until sugar is dissolved. In clean electric mixer bowl with clean
beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating
constantly until meringue holds stiff peaks. Store in refrigerator. This
can be served immediately but is best made 24 hours ahead and chilled. The
meringue will keep, covered, 2 days in the refrigerator.

Before serving, cut cake into squares and spread Meringue over each.
Garnish as desired with fresh berries and mint leaves.

“This dessert is a favorite on the menus at many Houston Mexican and South
American restaurants. Arnaldo Richards of Pico’s reworked a previously
published recipe to fit a 13-by-9-by-2-inch pan, which is more common to
home cooking. ” Houston Chronicle, May, 1997

Formatted for you by: Bill Webster

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Title: JANSSON’S TEMPTATION
Categories: Vegetables, Swedish
Yield: 4 servings

6 md Sized potatoes, peeled and
-cut into 2×1/4 inch strips
-2 tbsp butter
2 md Size onions, thinly sliced
1 3-1/2 oz can Swedish anchovy
-fillets
1 ds Of pepper
2 tb Bread crumbs
3 tb Butter
3/4 c Cream or half and half

Preheat oven to 400F. Keep potato strips incold water
to prevent discoloration. Melt 2 tbsp butter in
skillet and add onions; cook until soft but not brown,
about 5 minutes. Pat potatoes dry. Arange layers of
potatoe, onion and anchovies in a greased 1 1/2 to 2
quart baking dish. Begin and end with potatoes. Dot
casserole with butter and sprinkle with pepper and
bread crumbs. Pour cream around the casserole. Bake in
the center of the oven until the potatoes are tender
and most of the liquid is absorbed, about 45-60
minutes. Serves 4-6.

Origin: Cookbook Digest, Nov/Dec 1991 Shared by:
Sharon Stevens

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