Title: GALAKTOBOUREKO
Categories: Foreign, Desserts
Yield: 20 servings

6 c Milk
1 c Fine semolina
3 1/2 tb Cornstarch
3 c Granulated sugar
1/4 ts -Salt
6 Eggs
1 ts Vanilla extract; opt
1 tb Butter
12 Commercial filo sheets
3/4 c Butter; melted hot
1 c -Water
1 Lemon or orange (peel only)
2 tb Fine brandy or cognac (opt.)

In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a
boil; do not allow it to scorch. Meanwhile, sift the semolina,
cornstarch, 1 cup of the sugar, and salt together and gradually add
to the boiling milk, stirring constantly with a wooden spoon. Cook
slowly over medium heat until the mixture thickens and comes to a
full boil, then remove from the heat. Beat the eggs on high speed of
an electric mixer. Gradually add 1/2 cup sugar and continue beating
until very thick and fluffy, about 10 minutes, then add the vanilla.
Stirring constantly, add eggs to the hot pudding. Partially cover the
pan and allow to cool. Butter a 9 x 12 x 3-inch baking pan and cover
the bottom with 7 sheets of the filo, brushing butter generously
between each and making sure that a few sheets come up the pan sides.
Pour the custard into the pan over the filo. Cover with the 5
remaining sheets, brushing butter between each and on the surface.
With the tip of a very sharp knife, score the top filo sheets into
square or diamond shapes, being careful not to score as deeply as the
custard. Bake on the center rack of a moderate (350 F) oven for 40 to
45 minutes, until crisp and golden chestnut in color and the custard
is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the
water and lemon or orange peel for 5 minutes. Add the brandy or
Cognac, if desired, and set aside. Remove the galaktoboureko from the
oven and set on a cake rack. Spoon the hot syrup over the entire
galaktoboureko, particularly the edges. Cool thoroughly before
cutting and serving. Store in the refrigerator. From: “The Food of
Greece” by Vilma Liacouras Chantiles. Avenel Books, New York.
Source: Karen Mintzias I-Cooking

MMMMM

Popularity: 16% [?]

Title: Minestrone
Categories: Diabetic, Soups/stews, Vegetarian, Vegetables, Crockpot
Yield: 6 servings

1/2 c Celery; thinly sliced 1/2 c Carrot; thinly sliced
3/4 c (1 lg) Potato; cut 1″ pieces Clove Garlic; minced
16 oz Can Tomatoes; undrained 1 c Zucchini; thinly sliced
1/2 lb Green Beans;cut in 1″ pieces 1/2 c Spaghetti; broken
3 c Hot Water; 2 ts Instant Beef Bouillon
powder
1 ts Basil leaves; 1 tb Parsley Flakes;

In 3-qt casserole, combine all ingredients. Cover. Microwave at High
25-35 minutes or until vegetables are tender, stirring once or twice.

PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Food
Exchanges: 1 1/2 vegetables Exchanges

MMMMM

Popularity: 3% [?]

Title: Date Nut Treat
Categories: Cookies
Yield: 6 Servings

1/2 c Margarine
1 c Sugar
1 c Pitted dates
1/3 c Cherries cut up
1 Egg slightly beaten
1 ts Vanilla
3 c Rice crispies
1 c Walnuts cut up
1 c Or more of coconut

Put first 5 ingredients in saucepan and bring to a boil, boil 3-5 min.
Remove from heat and add the vanilla, rice crispies and walnuts. Drop by
tblsp. in coconut roll. Refrigerate.

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Popularity: 8% [?]

POTATO SOUP SCENTED WITH CUMIN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Unsalted butter
1 cup Chopped shallots
3 pounds Red skin potatoes — peeled
and cut into 3/4″ cubes
1 1/2 tablespoons Ground cumin
12 cups Chicken stock
1 cup Half and half — or evaporated skim m
Salt
Fresh ground pepper
4 teaspoons Chopped fresh cilantro

Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high
heat. When hot add shallots and cook, stirring constantly, until soft, about 3
minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring
to boil, stirring several times to prevent potatoes from sticking to pan.
Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.

Remove soup from heat and puree, using food processor, blender or food mill.
Return mixture to pan and stir in half and half. Season to taste with salt and
pepper. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate.)
To serve soup warm, reheat over medium heat, stirring, until hot. To serve
cold, taste chilled soup once again and add salt and pepper if needed. (Cold
foods often require extra seasonings.)
Ladle into 8 bowls and garnish each with 1/2 teaspoon chopped cilantro. Makes
8 servings.

Christie Aspegren, September 93 Round Robin.

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Popularity: 6% [?]

Rum/Bourbon Balls

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Vanilla Wafers
1 1/2 ts Cocoa powder
2 tb Corn syrup, white
1 c Powered Sugar — or honey
1 1/2 c Nuts — chopped
1/2 c Rum or Bourbon

Mix all dry ingredients and set aside.

Mix corn syrup or honey with rum or bourbon to thin the syrup. Blend wet
mixture into dry ingredients with fork. Mix well. Allow to sit for 1-2
hours.

At this point, if you let it sit a couple of hours, you can come back and
add another about 1/2 cup of rum or bourbon and let sit again. This process
may be repeated a few times to your taste. The last time, the mix should
sit a couple of hours so it’s not really moist. There’s a good midpoint
between too moist and too dry where rolling into balls won’t be difficult
(too wet) or cause crumbling (too dry).

Roll into balls, then roll in powered sugar to make a sugar coating. When
rolling in powered sugar, the moister they are, the more sugar will be
absorbed over time. They may need another roll in the sugar right before
serving.

NOTES:

* Intoxicating chocolate snack with rum or bourbon — I got this from my
mom who uses more alcohol than the original recipe called for but less than
I like to use. It makes a great party snack. Yield: Makes about 30 small
balls.

: Difficulty: easy to moderate.
: Time: 1/2 to 1 hour preparation; 3 or more hours waiting.
: Precision: approximate measurement OK.

: King Ables
: Microelectronics Computer Corporation, Austin, Texas
: ARPA: ables@mcc.ARPA
: UUCP: {ihnp4,seismo,ctvax}!ut-sally!im4u!milano!mcc-pp!ables
or …ut-sally!mcc-db2!ables

: Copyright (C) 1986 USENET Community Trust

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Popularity: 4% [?]

Creole Style Tomato Soup with Goat’s Cheese Dumplings

Recipe By :ESSENCE OF EMERIL SHOW #EE2392
Serving Size : Preparation Time :
Categories :New Text Import Essence of Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
8 cups chopped fresh tomatoes, — peeled and seeded
1/2 gallon chicken broth
1/4 cup finely chopped parsley
Salt and pepper
Pinch of cayenne
1/2 cup heavy cream
1 cup Goat’s cheese, — room temperature
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped basil
16 wonton wrappers
1/4 cup water
Garnish:
2 tablespoons finely chopped parsley

Preheat the fryer. In a large sauce pan, heat the olive oil. When the oil is
hot, saute the onions, celery and carrots. Season the vegetables with salt,
pepper, and cayenne. Saute the vegetables for 4-5 minutes. Add the garlic and
tomatoes. Cook for 3-4 minutes, stirring often. Add the chicken broth and
bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15
minutes. Using a hand-held blender, puree half of the soup. Stir in the
parsley. Re-season with salt and pepper if needed. Stir in the heavy cream.
For the dumplings: In a small mixing bowl, combine the Goat’s cheese,
extra-virgin olive oil and basil. Mix until the mixture is fully incorporated.
Season with salt and pepper. Spoon 1 tablespoon of the cheese mixture in the
center of each wonton wrapper. Brush the edges of the wrappers with a little
water. Bring two corners of the wrappers together and seal, forming a
triangle. Fry the wontons for 1-2 minutes or until the dumplings are golden
and crispy. Remove from the fryer and drain on a paper-lined plate. Season the
dumplings with Essence. Ladle the soup in a shallow bowl. Garnish with the
dumplings and parsley.

Yield: 10 cups of soup, 16 dumplin

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Popularity: 13% [?]

Title: CASHEW CHICKEN #2
Categories: Chinese, Chicken
Yield: 4 servings

2 lb Boneless chicken
1/2 ts Salt
1 1/2 c Flour
1/2 c Milk
2 Eggs, beaten
Peanut Oil
SAUCE:
2 cn Chicken broth
2 To 4 Tb cornstarch
2 To 4 Tb water
3 tb Soy sauce
Green onions, chopped
Cashew nuts

Mix the salt and flour. Cut chicken into small
pieces; dredge in well in flour mixture. Let stand
for 15 minutes in flour mixture. Mix the milk and
eggs. Remove chicken from the flour mixture and place
in the egg mixture; let stand for 10 minutes. Remove
chicken from the egg mixture and roll again in the
flour mixture. Immediately deep fry in the peanut
oil. Keep warm in the oven

To Make The Sauce:

Combine the chicken broth, cornstarch, water, and soy
sauce. Cook over medium heat until thick. Pour over
fried chicken platter and top with chopped green
onions and cashew nuts. Serve over wild rice.

[ The Asbury Park Press; Dec 2, 1987 ]

Posted by Fred Peters.

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Popularity: 3% [?]

Title: Many Mushrooms Soup
Categories: Soups/stews, Vegetables
Yield: 4 servings

1 x -Dorothy Cross TMPJ72B 1 x -brown or common -
your choi
3 tb Butter 3 c Chicken broth
3 tb Oil 1/4 c White port
1 ea Clove garlic; minced 2 tb Tomato paste
1 ea Onion; chopped 1/2 c Parsley, minced
1 lb Mixed mushrooms; (oyster, 1 x Pepper, to taste
1 x -morels, porcini, enoki,

Melt butter and oil in large saucepan. Saute garlic and onion slowly over
low heat, 10 minutes. Add sliced mushrooms, cover and cook over medium heat
for 5 minutes. Add broth, port and tomato paste. Simmer 10 minutes. Add
parsley and freshly ground pepper. Serve.
Source: “Vineyard Seasons” by Susan Branch Reformatted by: CYGNUS, HCPM52C

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Popularity: 5% [?]

Caribbean Rub Or Jerk Rub (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Seasoning-Sc Bbq-Sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons garlic — minced
6 tablespoons onion — minced
6 tablespoons dried minced onion
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons minced fresh thyme
4 1/2 teaspoons cinnamon
1 1/2 teaspoon nutmeg
1/2 teaspoon ground habanero
2 lemons — zest of

In a bowl combine all ingredients.

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 2, 1997

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Popularity: 4% [?]

Title: Ham Brunch Casserole
Categories: Strata, Restaurants, Ham, Eggs
Yield: 12 servings

12 sl Day old white bread
1 lb Ham, cubed
2 c Cheddar cheese, shredded
2 c Jack, shredded
12 Eggs
3 c Milk
1/2 t Salt and pepper

Grease a 9×13 inch pan. remove the crusts from the
bread and cut into 1/2 inch strips. Line the bottom of
the pan with half of the bread slices. Scatter the ham
cubes over the bread and top with the cheeses. Top
with the remaining bread. In a large bowl combine the
eggs, milk, salt, and pepper. Pour over the casserole.
Cover and refrigerate overnight. Bake in a 350 oven
for 1 hur. Cool the casserole before serving. Source:
The Mulberry Inn

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Popularity: 4% [?]