Title: SALATA MAROULIA (LETTUCE SALAD)
Categories: Salads, Greek
Yield: 6 servings

2 ea Heads of lettuce
4 ea Boiled potatoes
4 ea Hard-cooked eggs
1 tb Chopped dill OR anise seed
2 tb Oil
2 tb Chopped scalions
4 ts Vinegar
1 1/2 c Mayonnaise
5 ea Olives
1 tb Parsley, chopped

Wash and dry lettuce. Save hearts and tear
reamining leaves into pcs. Cut half the potatoes into
small cubes; cut the rest into round slices. Slice 2
of the eggs; crumble the yolk of the third egg. Mix
lettuce, potato cubes, scallions, and the dill or
anise seed together; blend the oil and vinegar and
sprinkle over the salad. Let this rest for 5 to 10
min., then drain off dressing.

Mix in half of the mayo. Place salad on a round
platter and cover with remaining mayo. Surround with
egg slices, potato slices and olives, and sprinkle
with parsley and crumbled egg yolk. Place in refrig.
until ready to serve.

—–

Title: Lemon Cookies
Categories: Cookies
Yield: 60 servings

4 c Unbleached flour
1 1/2 c Granulated sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Margarine
1 Egg white; whipped
1/2 c Fat-free sour cream
2 ts Lemon extract
2 tb Lemon peel; grated
3 tb Lemon juice

Recipe by: Jo Anne Merrill
Preparation Time: 0:15
Preheat oven at 375. Prepare a baking sheet with cooking spray. In am
mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
In a mixing bowl, combine margarine, egg white, sour cream, lemon extract,
lemon peel. Mix dry ingredients with wet ingredients just until
moistened. Chill overnight. Divide dough into 4 parts. Refrigerate
unused portions until ready to roll out. On floured surface roll dough,
one part at a time, 1/4″ thick, using a 2″ cookie cutter. Place cookies
on a prepared baking sheet 2″ apart. Lightly brush cookies with lemon
juice. Bake for 10 to 12 minutes until golden brown.

—–

Chipotle-Tangerine Vinaigrette

Recipe By : John Ash, Cooking Right, TVFN
Serving Size : 4 Preparation Time :0:00
Categories : Vinaigrette

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups fresh tangerine juice — or
fresh orange juice
1 teaspoon chipotle in adobo — minced
1/3 cup olive oil
2 teaspoons grated tangerine or orange zest
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 teaspoon sherry vinegar
2 teaspoons honey (or to taste)
1/2 teaspoon Asian tamarind concentrate — optional
1 1/2 teaspoons chopped fresh oregano — or
1/2 teaspoon dried oregano
2 tablespoons chopped fresh cilantro
1 teaspoon toasted and ground cumin seed
1 teaspoon ancho chile powder — optional
Kosher salt

In a small saucepan, over moderate heat, reduce the tangerine juice by half.
Cool. In the jar of a blender, combine the reduced juice with the remaining
ingredients, seasoning to taste with salt. Blend on high speed for a minute
or so until the vinaigrette is smooth. Yields Approximately 2 cups. Store
the vinaigrette, covered, in the refrigerator up to 2 weeks.

– – – – – – – – – – – – – – – – – –

from phannema@wizard.ucr.edu in S. Calif.

Date: Tue, 7 Dec 1993 09:26:44 -0800
From: Valerie Schultheiss

This recipe is from a cookbook called _The Georgian Feast_, by Darra
Goldstein (New York : Harper Collins, 1993). (That’s Georgia as in
Republic of Georgia, part of the former Soviet Union.) This recipe
is the “variation” printed after the traditional recipe. The traditional
recipe calls for an ingredient called tkemali, which is a plum sauce; this
“variation” substitutes other ingredients to achieve a similar effect. I
think these beans are wonderful, and I normally don’t like kidney beans!

Kidney Beans with Plum Sauce (Lobio Tkemali) (variation)

1 cup dried kidney beans
2 garlic cloves, peeled, 1 cut in half, 1 minced
1/2 teaspoon crushed hot red pepper flakes (or to taste)
3/4 teaspoon salt
1 bay leaf
1/4 cup red wine vinegar
1/3 cup plum jam
2 teaspoons minced cilantro
Freshly ground black pepper

Soak the beans overnight in water to cover. The next day, drain and
rinse them. Place in a large pot, cover with fresh water and bring to a
boil with the halved garlic, 1/4 teaspoon of the red pepper flakes, 1/4
teaspoon of the salt, the bay leaf, and 2 tablespoons of the vinegar.
Simmer just until tender, about 1 hour. Drain.

While the beans are still warm, stir in the minced garlic, 1/4 teaspoon
red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons vinegar, along
with the plum jam, cilantro, and black pepper to taste. Serve at room
temperature.

Title: TEX-MEX CHICKEN AND RICE
Categories: Southwest
Yield: 4 servings

2 tb Canola oil or oil
3 ts Chili powder
1 ts Garlic powder
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Salt
1 c Uncooked long grain white
-rice
1 cn Ready-to-serve chicken broth
-(14 1/2 oz)
1 c Water
1/2 c Dark seedless raisins
10 oz Boneless, skinless chicken
-breast, cut into 1/2″ chunk
1 cn Red kidney beans, rinsed
-and drained (15 oz)
1/2 c Frozen green peas

In a 3-quart casserole, combine oil, chili powder,
garlic powder, cumin, cinnamon and salt. Microwave,
uncovered, 30-60 seconds, or until all spices are
fragrant.

Add rice; stir until coated. Add broth, water and
raisins; cover with lid or vented plastic wrap.
Microwave on high 8 minutes; then microwave on
medium-low (30%) 12-14 minutes, or until rice is
tender.

Stir in chicken, beans and peas. Recover and microwave
on high 5-7 minutes, or until chicken is no longer
pink and the liquid is absorbed. Serve immediately.

Nutrient data per serving: 500 calories; 26 grams
protein; 9 grams fat (17 percent total calories); 74
grams carbohydrates; 8 grams dietary fiber; 42
milligrams cholesterol; 1,158 milligrams sodium.

—–

SITKA SOUND BOUILLABAISSE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cooking oil
– (half olive oil)
1 c Chopped onions
1 c Chopped green peppers
4 Garlic cloves — minced
1/2 c Chopped parsley — OR…
2 tb -dried parsley
2 cn Tomato sauce (8 oz. cans)
4 Garlic cloves — minced
2 Bay leaves
1 tb Salt
1/4 ts Thyme
1/4 ts Marjoram
1/2 ts Tabasco
1 qt Water
1 1/2 c Dry white wine
1 lb Halibut, 1″ pieces
1 lb Shrimp, shelled (raw)
36 Clams, in shells
Crab chunks or abalone
-OR- any available seafood

In a 4-quart pot saute onions, green pepper and garlic
in oil until tender. Add tomato sauce, spices and
water. Simmer covered for 2 hours stirring
occasionally. Add wine, cook uncovered 10 minutes. Add
fish and clams and cook until clam shells pop open
(approximately 10 minutes). Add shrimp, and crab until
well heated. Avoid stirring as it will break up the
fish chunks. Serve with garlic bread and a green
salad. Serves 6.

Mary, Sitka, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Baked Squid with Garlic-Anchovy Pasta – F W 12/94

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italy Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Small squid; cleaned — bodies
into 1/4-inch rings — tentacles halved if
1 cup Plain dried bread crumbs — (about 4 ounces)
1 teaspoon Oregano — crumbled
1 teaspoon Freshly ground pepper
Salt
1/2 cup Olive oil
2 tablespoons Olive oil
1 large Clove garlic — minced
1 teaspoon Anchovy paste
1/2 pound Dried capellini (or other — thin pasta)
1 tablespoon Unsalted butter
Lemon wedges — for serving

: Preheat the oven to 450F. Bring a large saucepan of water to a boil.
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one
teaspoon salt. Spread the squid in a large baking dish in a single layer and
sprinkle with any leftover crumbs. Drizzle 1/4 cup plus 2 tablespoons of the
olive oil on top. Bake for 10 minutes, or until the squid is golden brown and
crunchy.
: Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste
into
the remaining 1/4 cup oil and bring to a simmer over low heat. Cook, whisking,
until fragrant but not browned, about 3 minutes.
: Add salt to the boiling water. Add the capellini and cook, stirring
occasionally, until al dente, about 3 minutes. Drain the pasta and return it
to
the saucepan. Add the anchovy sauce and the butter and toss to coat.
: Make a bed of capellini on a platter or plates. Mound the baked squid on
the pasta and serve with lemon wedges.

By Tracy Seaman, in _An Italian Christmas Eve Meal_; “Food Wine” December,
1994 Typos by Jeff Pruett.

– – – – – – – – – – – – – – – – – –

Baked Apple Dumplings with Cranberry Filling

Recipe By : Family Circle 9/17/96
Serving Size : 6 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sour cream
1/2 c brown sugar — packed
1/3 c dried cranberries
1/2 tsp grated orange peel
6 med Golden Delicious apples
1 double crust pie pastry
1/4 c milk
6 tsp granulated sugar

Heat oven to 425. Combine sour cream, sugar, cranberries and orange peel.
Core apples, making a hole with 1 1/4-inch diameter. Do not cut through
bottom; do not peel.

Divide pastry into 6 equal pieces. On a well-floured board, roll out one
peice into 9-inch square. Lightly brush dough with water. Set apple in
center of dough. Fill with sour cream mixture. Gather up corners of pastry
and bring together at top, forming a decorative twist; cut off excess pastry
and reserve. Press pastry to smoothly encase apple. Pinch each of the 4
flaps of excess dough to seal. Trim to 1/2-inch width, following curve of
apple; reserve excess pastry. Press seams against apple. Refrigerate while
wrapping remaining apples.

Brush a dumpling with milk. Sprinkle with 1 teas sugar. Set on baking sheet.
Repeat with remaining dumplings. Place 2 inches apart on sheet. Prick dough
in several places with fork, not piercing apple skin.

If desired, roll out excess dough. Cut out decorative leaves. Attach to
dumpling with water. Bake in 425 oven for 30 minutes or until apples are
tender and pastry is golden brown. Serve warm.

– – – – – – – – – – – – – – – – – –

Title: Crumb Topping Mix
Categories: Master mix
Servings: 1

1 1/3 c Brown Sugar, Firmly Packed 1 c Unbleached Flour
2 t Cinnamon Or To Taste 1/2 t Nutmeg
3/4 c Butter or Margarine

In a medium bowl, combine brown sugar, flour and spices. Blend well.
With a pastry blender cut in butter or margarine until mixture is very
fine. Put in a 1-quart airtight container and label as Crumb Topping Mix.
Store in the refregator and use within 1 to 2 months.

Makes about 2 cups of mix.

Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and
fruit cups.

—————————————————————————–

Title: Herbal Lemon Cookies
Categories: Companion, Cookies, Harned 1994, Herb/spice
Yield: 1 batch

1 c Butter
2 c Sugar; divided
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Dried lemon herbs*
— finely chopped

*1/3 cup total: Herbs such as lemon grass, lemon thyme or lemon basil.

Cream butter and 1 3/4 cups sugar. Add eggs and vanilla; beat well.

Combine the flour, baking powder, salt and herbs. Add to creamed
mixture; mix.

Drop dough by teaspoonfuls, 3″ apart, on a greased cookie sheet.
Flatten slightly with a fork or cup bottom. Sprinkle lightly with
the remaining sugar.

Bake at 350 F. for 8 to 10 minutes, or until barely browned. Cool
slightly, then remove to a rack.

Yield: 6 to 8 dozen cookies.

Recipe from Nancy Brewer/New Orleans, Louisiana. In “Kitchen Table:
Where Herbs and Spices Make a Difference” column in “The Herb
Companion.” Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by
Cathy Harned.

MMMMM