Title: Borekas Stuffed with Cheese and Spinach
Categories: Breads, Cheese, Jewish
Yield: 12 servings

2 c Flour
5 tb Oil
Juice of 1 lemon
1 3/4 c Water
Salt
1 c Margerine
Cheese Stuffing:
2 Potatos–boiled and peeled
1 Egg
1/2 lb Cheddar cheese
1 tb Margerine
SPINACH STUFFING:
1 lb Spinach
2 Cloves garlic
2 tb Butter
Lemon juice to taste
Salt and pepper to taste
1 Egg–beaten
5 oz Sesame seeds

Dough:

Prepare dough by mixing flour, oil, lemon juice, water and salt.
Sprinkle a handful of flour on a board and roll out the dough. Spread
the margerine over the dough. Fold dough into thirds. Refrigerate for
half hour, and then roll dough out again. Fold in thirds and return
to refrigerator. Repeat rolling, folding, and refigerating 1 more
time, then roll dough out into a large thin rectangle.

For cheese stuffing, mash the potatos and the egg. grated cheese and
margerine. Mix well. For Spinach Stuffing, cook the spinach in the
water that clings to its leaves after washing, then drain and chop.
Saute the garlic in the butter, then chop fine and add to spinach.
Add lemon juice, salt and pepper and mix well.

To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or
spinach stuffing (or 1/2 tsp of each) on each square, fold dou spinach
stuffing (or 1/2 tsp of each) on each square, fold dough in
half to form a triangle, and pinch edges to seal well. Brush each
filled square with the beaten egg and sprinkle with the sesame seeds.
Bake in a preheated 350 F. (moderate) oven until
golden–approximately 30 minutes. Makes 12 pastries.

MMMMM

Popularity: 4% [?]

Title: ARNAVUT CIGERI (LAMB’S LIVER WITH RED PEPPERS
Categories: Middle east, Turkish, Side dish, Offal, Publication
Yield: 4 servings

2 sm Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
1 tb Salt
1/4 ts Salt
1/4 c Parsley; finely chopped and
;preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb’s liver; trimmed and
;cut into 1/2 inch cubes, or
;1 lb. calf’s liver, trimmed
;and cubed
1/4 c Raki; or ouzo or pernod or
;any other anise flavored
;aperitif
1/4 c Flour
3/4 c Olive oil
Black pepper; freshly ground
2 Red Peppers, long; Italian
;type, cut in half, deribbed
;seeded, and cut lengthwise
;into 1/8 inch wide strips

Place the onion rings in a sieve or colander,
sprinkle with 1 tablespoon of the salt, and turn them
about with a spoon to coat them evenly. Let them rest
at room temperature for 30 minutes, then rinse under
warm running water and squeeze them gently but
completely dry. In a large bowl, toss the onions,
parsley and red pepper together until well mixed. Set
aside.
Drop the liver into a bowl, pour in the raki and
stir together for a few seconds. Then pour off the
raki. Toss the liver and flour together in another
bowl, place the liver in a sieve and shake through all
the excess flour. In a heavy 10 to 12 inch skillet,
heat the oil over high heat until a light haze forms
above it. Add the liver and stir it about in the hot
oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teaspoon of salt
and a few grindings of pepper. With a slotted spoon,
transfer the liver to paper towels to drain.
Mound the liver in the center of a heated platter,
arrange the onion-ring mixture and red pepper strips
around it and serve at once.

—–

Popularity: 12% [?]

Title: CHOCOLATE CRISPS
Categories: Cookies
Yield: 48 servings

1/4 c Unsalted butter; softened
1/2 c Powdered sugar; sifted
1 ts Vanilla extract
3 Egg whites; beaten
1/2 c All-purpose flour; sifted
2 tb Unsalted butter; melted

———————————TO FINISH———————————
4 oz Semisweet chocolate; chopped
1/3 c Finely shredded coconut

Preheat oven to 425 F (220 C). Grease several baking sheets with butter.
In a medium-size bowl beat 1/4 cup butter with powdered sugar until
creamy; beat in vanilla. Gradually beat in egg whites. Fold in flour,
then 2 tablespoons melted (cooled) butter. Drop small teaspoonfuls of
mixture onto prepared baking sheets, spacing well apart; flatten each
teaspoonful slightly. Bake about 8 minutes or until lightly browned
around edges. Using a spatula, immediately remove cookies from baking
sheet to a wire rack; cool. Melt chocolate in a small bowl placed over a
pan of hot, but not boiling water. When cookies are cool, spread each one
with a thin layer of melted chocolate; allow chocolate to set slightly
then sprinkle with coconut. Place in a cool place until chocolate sets
completely.

—–

Popularity: 10% [?]

Title: POTATO AND ONION TART
Categories: Meatless, Personal, Vegetables
Yield: 2 servings

MMMMM—————————PASTRY——————————–
92 1/2 g Butter
1/2 tb Iced water
1/2 tb Lemon juice
1 c Wholemeal plain flour

MMMMM————————–FILLING——————————-
1/2 tb Olive oil
2 l Brown onions
1 l Tomatoes
1/2 ts Brown sugar
1/2 ts Malt vinegar
1/2 tb Olive oil (extra)
3 ts Paprika

Preparation: thinly slice the onions, peel and chop the tomatoes,
: peel and thinly slice the potatoes

Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking
time. Place the butter, iced water and lemon juice into a large bowl.
Add 1/4 of the flour and mix to form a paste using a fork. Add the
remaining flour and mix to form a smooth dough. Wrap in plastic wrap
and put in the fridge for one hour.

To prepare the filling heat the oil in a large pan. Add the onions and
cook, stirring over a low heat until they are a golden brown. Add the
tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until
thickened.

Heat the extra oil in a large, shallow pan. Add the potatoes in a
single layer. Cook, turning once, until the potatoes are golden brown.

Roll out the pastry between two sheets of greaseproof paper to fit a
23cm fluted flan tin. Line the tin with the pastry and bake for 25-30
minutes or until crisp and golden brown.

Spread the onion filling over the base of the cooked pastry. Arrange
the potatoes on top of the onion. Spread over the sour cream and
sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or
until the top is golden brown. Serve hot or at room temperature.

MMMMM

Popularity: 3% [?]

Title: STIR-FRIED SCALLOPS IN A BASKET
Categories: Chinese, Seafood
Yield: 4 servings

12 Fresh scallops (or prawns,
Chicken breast, or fish
-balls)
12 sl Giant bamboo shoot
12 sl Carrot
12 Fresh snow peas or thinly
-sliced broccoli
2 c Shredded lettuce
2 md Potatoes
1/2 ts Salt
4 c Oil for deep frying
3 sl Fresh ginger
1 Clove garlic, crushed
2 tb Peanut oil
1 pn Salt
2/3 c Chicken stock
2 tb Gin
1/2 ts Sugar
1/4 ts White pepper
2 ts Thin soy sauce
Cornstarch paste

Contrasting texture, color and appearance are
hallmarks of this im- pressive banquet dish.

Preparation: Slice bamboo shoot across grain into 2″
triangles. Peel slice carrots on bias. Remove
strings from peas wash. If substi- tuting broccoli,
use peeled stems only; slice thinly on bias. Shred
lettuce; arrange like nest on round 10″ serving plate.

Making Potato Basket: Peel, then coarsely shred
potatoes. Or, slice potatoes into thin matchsticks.
Rinse potatoes in cold water twice; soak them 30
minutes in cold salted water; rinse drain. Slowly
heat deep-frying oil in wok to medium hot; test potato
slice: it should brown in 30 seconds. Dust potatoes
with cornstarch so they will stick together when
fried. Arrange them in a cross-hatch pattern on
Chinese wire strainer or other suitable strainer to
form deep basket. Press them in position with another
strainer. If you use bowl for pressing, heat it
first, because you don’t want to cool frying oil.
Immerse in oil deep-fry until potatoes begin to
brown. Remove from oil; take away top strainer only;
drain; reserve.

When ready to serve, heat oil to very hot, but not
smoking; deep-fry potatoes in strainer again until
they are brown crisp. Place basket in nest of
lettuce.

Blanching: Dip scallops in hot but not boiling water;
remove in 15 seconds when scallops are warmed: don`t
allow them to cook.

Stir-frying: As you heat wok to medium hot, stir-fry
ginger slices garlic to flavor wok; remove when they
start to brown; discard. When wok is hot, add peanut
oil salt; stir. Add bamboo shoots carrots;
stir-fry 1 minute. Add stock. When stock boils, add
scallops, snow peas, sugar, white pepper, gin soy
sauce. Stir 1 minute. Add cornstarch paste to
thicken. Transfer to potato basket. Serve.

—–

Popularity: 5% [?]

Title: Delmonico Sauce
Categories: Sauces
Servings: 4

1/2 c French Dressing; Plain
1 ts Tomato Catsup
1 ts Worcestershire Sauce
1/4 ts Green Peppers;Finely Chopped
1 ea Egg; Large, Hard Boiled, *

* Finely chop the hard boiled egg or rub it through a fine sieve.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix all the ingredients and serve on freshly cooked broccoli or green
beans, or use as a superb salad dressing on very fresh crisp greens.

NOTE: This sauce was created by Oscar of The Waldorf Hotel many years ago
and is now a classic.

—————————————————————————–

Popularity: 14% [?]

TOMATILLO-PAPAYA SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Tomatillos,peeled and rinsed
1/2 c Chicken stock
1 bn Cilantro,chopped
1 bn Green onions (tops only),
-chopped
1 tb Safflower oil
1 sm Papaya,peeled and seeded

From Casa Madrona Restaurant in Sausalito, Calif.

Simmer tomatillos in stock until tender. Saute
cilantro and chopped green onion tops briefly in 1
Tbsp. safflower oil. Mix all ingredients in blender
and puree until smooth. Strain and season to taste
with lime, salt and pepper. Serve with chicken or
seafood. Serves 4.

Nutritional analysis per serving: 78.9 calories; 3.6
grams total fat; (0.4 grams saturated fat); 0.9 grams
protein; 10 grams carbohydrates; 0.1 milligrams
cholesterol; 132.5 milligrams sodium.

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]

Las Chiquitas Chili

Recipe By : Michael Bower
Serving Size : 4 Preparation Time :0:30
Categories : Pork Dishes Soups
Southwestern Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans pinto beans
3 pounds pork — cubed
2 cans cooking tomatoes
1/2 teaspoon crushed red peppers (vary to taste)
1/4 teaspoon garlic powder
1 package corn tortillas (8“)

Cube the meat
Brown the pork in a large skillet until 1/2 done.
Blend tomatoes, red peppers and garlic powder in a blender
Pour the blended ingredients over the meat and cook (simmer) until done.
The meat should be moistly coated but there should be very little juice
in the pan when you are done cooking.

Heat pinto beans in a separate pan.

Serve the beans and the meat in a separate dish.

Ladle beans and juice into a bowl, ladle meat over the beans, top with
broken tortillas or eat tortillas on the side.

– - – - – - – - – - – - – - – - – -

Serving Ideas : The tortillas will curl up in the chili if served that
way

NOTES : This recipe was derived from a chili served at a ”mexican"
restaurant in Kansas City. It took many tasting visits to the restaurant
to get it right. Somebody had to do it. (The restaurant’s chili is so
good I once had my mother bring me 6 quarts on an airplane trip so that I
could have some. Freezes well but gets spicier.

–

Popularity: 4% [?]

Date: Thu, 07 Oct 93 05:44:56 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

I make Spanish Rice (Mexican-style rice) at home all the time.
If you have a rice cooker (in Hawaii 99% must) then just put
in your favorite rice, wash it at least four times (place rice
in the cooking container, fill with cold water, stir it gently
with your hand a few times, pour out the water, repeat) and then
add 2/3 salt free (or low-salt) tomato juice or V8, 1/3 water
to the amount needed to cook. A simple rule of thumb is to
cover the rice with water and then have enough additional water
to come to the first joint of your index finger while the tip of
your finger gently touches the rice.

Here’s my recipe for Spanish/Mexican rice:

2 cups calrose (medium grain) white rice
1 cup brown rice
2 cups Salt-free or low-salt tomato juice or V8
1 cup water (see note for correct proportions)
1/4 cup dried chopped onions
2 teaspoons dried oregano flakes
2 teaspoons cumin powder
1 tablesoon Tuong Ot Sriracha (this is the serrano chili
sauce in the clear plastic bottle made by Huy Fong
Foods, Rosemead, CA (818-286-8328) found in most Asian
grocers)
1 tablespoon garlic powder (or 2 tblspn fresh)
1 tablespoon vegetarian bullion liquid concentrate
1/4 cup chopped green bell pepper (optional)*
1/4 cup finely chopped celery (optional)*

Cook as you normally would prepare rice, allow some extra time
to sit covered after cooking (at least 30 min) for the brown
rice to become tender (but still chewy)

*I usually omit these options, but sometimes add for variety
or to be like a particular style I’m trying to emulate. You
could add other vegetables and make it into a rissoto.*

I’ve made it with 100% brown rice, it’s a fine dish, but it
doesn’t taste like a typical restaurant Spanish/Mexican rice.

Popularity: 7% [?]

Title: MEATBALLS WITH CARAWAY SEEDS
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 8 servings

2 c Lean Grd round; (15% fat)
1 Onion; minced fine
1 Egg
1 ts Lemon peel; grated fine
1/4 ts Pepper;
1/2 ts Salt;
1 tb Parsley flakes; dried
8 oz Raw potato; coarsely grated
2 1/2 c Water
4 Beef bouillion cubes;
1 ts Caraway seeds;
1 tb Water;

Mix first egiht ingredients; form into 16 meatballs.
Bring water to boil; dissolve bouillon cubes in water.
Add meatballs; cover tightly. Gently boil about 30
minutes. Remove meatballs from broth; stir arrowroot
and caraway seeds into 1 tb water; stir into garish
with parsley with parsley, if desired. (Stove remain
gravy in tightly covered in refrigerator for later use)

Food Exchange per serving: 1/4 STARCH/BREAD EXCHANGE +
2 LEAN MEAT EXCHANGES + 1 FAT EXCHANGE CAL: 182

Source: Recipes for Diabetics by Billie Little ( 1985
version)

Brought to you and yours via Nancy O’Brion and her

—–

Popularity: 5% [?]