Felafel Balls

Recipe By : A Taste of Tradition by Ruth Sirkis
Serving Size : 10 Preparation Time :0:00
Categories : Starters Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dry garbanzo beans (1 cup)
1/3 cup cracked wheat
2 slices wheat bread, dry
5 cloves garlic
2 tb parsley — chopped
3 tb lemon juice
1 tb ground cumin
1/4 ts ground coriander
3 ts salt
1/4 ts black pepper
dash hot red pepper — (optional)
2 eggs
1/2 cup plain bread crumbs
oil for frying

Cover beans with water and soak overnight.

Next morning drain beans, rinse and put in a large pot. Cover with fresh
water, add 2 teaspoons salt and bring to a boil. Reduce heat and simmer
for 1 1/2 hours. Remove from heat and drain.

Soak cracked wheat in a cup of water for about 20 minutes. Soak bread
separately.

Grind garbanzo beans in a meat grinder or food processor with garlic and
parsley. Squeeze the water out of the soaked bread and grind.

Combine in a bowl with lemon juice, remaining salt, seasonins and eggs.
Mix lightly.

Drain the cracked wheat and add to the mixture with half of the bread
crumbs. Stir well and mix thoroughly. Add remaining bread crumbs
gradually until the mixture is manageable enough to shape the felafel. If
too soft, when all the bread crumbs have been used, add more to obtain the
proper consistency. This may be done several hours before serving. Cover
with waxed paper and refrigerate.

The make the felafel, shape small balls 1″ in diameter with wet hands.
Put on a tray or cookie sheet lined with waxed paper.

Fill a heavy 10″ or 12″ skillet with 1 1/2″ of oil and heat to medium-high
(375 degrees F). Fry about a dozen felafel balls at a time on both sides
until they become deep golden brown. Remove from skillet with a slotted
spoon. Put on paper towels to blot excess oil. Serve immediately.

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Title: Yin-Yang Raspberry and Mandarin Orange Tart
Categories: Desserts, Chinese, Masterchefs, Frisco, Cm
Yield: 12 servings

1 x Pie shell, 9", partially
— baked
1/4 ts Orange flower water
2 ts Liqueur, orange, Mandarin
1/3 c Sugar
1 pt Raspberries
4 tb Butter, sweet, cubed
1 1/2 c Orange, Mandarin, sections
4 oz Almond paste
1/2 c Jam, passion fruit, melted
2 lg Eggs

Cream the sugar, butter and almond paste in a food processor.

Add 1 egg, process to combine, then add the second egg and process
until smooth.

Add the Mandarin orange liqueur and flower water, then process to
blend.

Pour the mixture into the partially baked shell. Bake 25 – 30
minutes in the center of a preheated 350 F oven until the top is evenly
browned and puffed.

Remove the tart to a rack to cool.

Arrange the raspberries and mandarin orange segments in a yin-yang
pattern on top of the cooled filling.

Brush the warm glaze (passion fruit jam, melted) thinly but evenly
on top of the fruit and along the edge of the tart shell.

Remove the rim of the tart pan before serving by centering the tart
on your hand or a can.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

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LILY COOKIES #4

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CookBook USA
4 1/2 oz. cream cheese
1 c. butter
2 c. all purpose flour
Jelly
Powdered sugar

Preparation :
Mix together and roll out. It will be sticky! Cut out with a
glass. Place on ungreased cookie sheet. Place 1 teaspoon jelly in
center of cookie and fold both sides over to form a lily. Bake at
375 degrees for 15 minutes. Dip in powdered sugar while hot.

Title: Popeye’s Biscuits
Categories: Copycat, Breads
Yield: 8 biscuits

Patdwigans_om@juno.com
2 c Bisquick
2 tb Sour cream
1/2 c Club soda
1 ts Sugar

Mix ingredients togeter well until smooth. Dip hand
into just enough more Bisquick that you’ll knead dough
until elastic, like bread dough. Shape into 4 patties
each 1″ thick, placing close together in greased
baking pan. Bake 450 18 to 20 minutes or until golden
brown and doubled in size. Cool in pan or rack
10
minutes. Source: copy cat recipes

—–

Title: REUBEN LOAF
Categories: Breads, Beef
Yield: 4 servings

3 3/4 c All-purpose flour
1 pk Active dry yeast
1 tb Sugar
1 tb Butter or margarine,
Softened
1 ts Salt
1 c Warm water (120 to 130
Degrees)
1/4 c Thousand Island salad
Dressing
6 oz Thinly sliced corned beef
4 oz Swiss cheese
1 cn Sauerkraut (8 oz.), drained
1 Egg white, beaten
Poppy seeds

In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt.
Stir in warm water and mix until a soft dough forms. Add remaining flour if
necessary. Turn out onto a lightly floured surface; knead until smooth,
about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch
x 10 inch rectangle. Spread dressing down the middle of one half of the
dough, leaving a 3/4 inch space along edges. Top with layers of beef,
cheese and sauerkraut. Fold the remaining half of dough over the meat
mixture. Pinch edges together to seal. Cut small slits in dough to vent
Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees
for 25 minutes or until lightly browned. Serve immediately; refrigerate
leftovers. Yield: 6-8 servings.

SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED
BY: Jim Bodle 2/93

—–

Title: Teriyaki Potatoes (Microwave)
Categories: Diabetic, Vegetables, Side dishes
Yield: 5 servings

1 1/2 lb Tiny new potatoes (about 10) 1/4 ts Garlic salt
-or med. red potatoes (5) 1/4 ts Italian seasoning; crushed
1 tb Margarine or butter; cut ds Ground black pepper
-into pieces ds Ground red pepper
1 tb Teriyaki sauce Fresh snipped
rosemary (opt)

Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new
potatoes into quarters or the med. potatoes into 1″ pieces. Place
potatoes in 1.1/2-qt. microwave safe casserole. Add margarine/butter,
teriyaki sauce, garlic salt, Italian seasoning, and peppers. Toss to
combine. Cover; microcook on 100% power (high) for 12 to 15 mins. (14
to 16 mins. for low-wattage ovens) or till potatoes are tender,
stirring twice during cooking. Stir before serving. Garnish with
rosemary and serve with sour cream, if desired. Makes 5 side dish
servings. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2
FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH G (2/94)
:: MM by Sue Woodward

MMMMM

Title: GRAHAM CRACKERS
Categories: Breads
Yield: 24 crackers

1 c Flour, all-purpose
3/4 c Flour, whole-wheat
1/2 c Flour, rye; plus additional
-for rolling out the dough
5 T Sugar
1/2 ts Salt
1/2 ts Baking soda
1 ts Baking powder
1/4 ts Cinnamon, ground
3 T Butter, unsalted; chilled
-cut into small bits
1/4 c Solid vegetable shortening
2 T Honey
1 T Molasses
1/4 c ;Water, cold
1 ts Vanilla extract

Blend the all-purpose flour, whole-wheat flour, rye flour, sugar, salt,
soda, baking powder, and cinnamon in a bowl. With a pstry blender or
your fingertips, work in the buter and shortening until small, even
particles are formed.

Mix together the honey, molasses, water and vanilla extract in a small
bowl. Sprinkle gradually into the dry ingredients, tossing with a fork
until the liquid is evenly incorporated. Press the dough together into
a ball. It may be crumbly, but do not add water. Wrap in plastic and
chill for several hours or overnight.

Preheat the oven to 350 F (175 C).

Halve the dough. Let soften about 15 minutes.

Sprinkle a sheet of waxed paper sparingly with rye flour, place one
piece of the dough on top and flatten it with a rolling pin. Sprinkle
lightly with rye flour and top with another sheet of waxed paper. Roll
out to form a rectangle roughly 7×15 inches, rolling slowly and with
even pressure so the crumbly dough does not break.

Peel off the top sheet of waxed paper and prick the dough all over at
1/2″ to 1″ intervals, using a skewer, sharp-tined fork or a puff-pastry
pricker if you have one. Cut into approximately 2-1/2″ squares.
Transfer the squares to a large, ungreased baking sheet with a spatula,
placing them very close together (almost touching).

Repeat the process with the remaining piece of dough. Re-roll and cut
the scraps.

Bake the crackers in the middle level of the oven for about 15 minutes
or until they brown lightly on the edges. Remove to a rack and let cool
completely, then store airtight. Keep for at least 24 hours before
serving.

— Better Than Store-Bought
by Schneider and Colchie

MMMMM

HOMEMADE TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Melted butter
2 tb Flour
2 c Cooked tomatoes or juice
1/4 ts Baking soda
1 t Salt
1/8 ts Pepper
2 c To 3 c cups milk

Cook the butter and flour together for a few minutes,
then gradually add tomatoes and cook a few more
minutes. Stir in remaining ingredients and heat
through, but do not boil. It’s a lot like making a
thin white sauce with tomatoes, if that helps.
Your fellow servant,
Kathy_|_
|

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Michel Richard’s Pastry Eggs

Recipe By : Michel Richard/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
puff pastry — frozen
pastry cream
2 cups milk
1/2 cup sugar
pinch salt
vanilla bean — split
5 egg yolk
1/3 cup cornstarch
Glaze

Roll out little circles of pastry leaving the two edges slightly thicker than
the sides. Sprinkle with sugar.
Cook the pastry cream ingredients until it boils and is thick. Cool.
Place a generous tablespoon or so of cream on the pastry dough and two apricot
halves so it looks like two egg yolks.
Bake in 350F oven for 35 minutes.
Brush pastry and apricots with a nice sweet apricot glaze. The baking takes the
sweetness out of the fresh apricots so you need this final step.

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Per serving: 1147 Calories; 42g Fat (33% calories from fat); 30g Protein; 163g
Carbohydrate; 1130mg Cholesterol; 280mg Sodium

MENUDO ESTILO NORTENO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Calf’s foot (1 to 1-1/2 lb)
4 qt Water
2 lb Honeycomb tripe
3 lg Chiles anchos
1 Large onion
2 Canned, peeled green chiles
3 Cloves garlic, peeled
1 1/2 c Canned hominy
6 Peppercorns
1 t Oregano
2 ts Salt, or to taste

Cut the calf’s foot into four pieces. Cut the tripe
into small squares. Put them into the pan with the
onion, garlic, peppercorns, salt, and water. Cover and
bring to a boil. Lower the flame, open the windows (!)
and simmer uncovered for about 2 hours, or until the
tripe and foot are just tender but not too soft.
Meanwhile, toast the chiles anchos well on a dry
skillet, turning them from time to time until the skin
is charred. Slit them open (wearing rubber gloves, if
you like keeping your skin) and remove the seeds and
veins. Grind them dry to a fine powder. Add it to the
pot as the meat is cooking. Remove the pieces of the
calf’s foot from the pan, and when they are cool
enough to handle, strip off the fleshy parts. Chop
them roughly and return them to the pan. Add the
hominy and continue cooking the menudo slowly, still
uncovered, for another two hours. Adjust the salt to
taste. Sprinkle with oregano and serve.

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