Title: Aubergine and Sesame Pate
Categories: Vegetarian, Appetizers, Snacks, Greek
Yield: 2 servings

1/2 md Aubergine
1 Crushed garlic cloves
1 1/2 tb Tahini
1/4 Juice of 1 lemon
1 tb Olive oil
Seasoning

MMMMM————————–GARNISH——————————-
Toasted Sesame seeds
Cayenne Pepper
Flatleaf Parsley

1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for
25-30 minutes until tender. Cool slightly , then peel and
puree the flesh in a blender or processor.

2. Add the garlic, tahini and lemon juice and process until mixed.
With the motor running, drizzle in the oil to make a smooth paste.
Season to taste.

Transfer to a serving dish, garnish and serve cold with pitta bread.

MMMMM

Popularity: 14% [?]

Title: ORANGE BARBEQUE SAUCE
Categories: Sauces, Bar-b-q
Yield: 12 servings

6 oz Chili sauce
1/4 c Orange juice
1/4 c Soy sauce
1/4 c Molasses
2 tb Vinegar, chinese black
2 tb Onion, grated
1/2 ts Ginger, grated
2 ts Sauce, hot pepper

Combine all ingredients in a large saucepan. Stir to
blend then bring to a boil and let it cool. Makes
about 1 1/4 cups. Will keep for a brief period if
refrigerated. Serve with Barbequed Ribs, roast chicken
or beef.

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Popularity: 3% [?]

Title: Chocolate Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 48 servings

1 pk Devil’s food cake mix
2 Eggs
1/3 c Vegetable oil
10 oz Peanut butter chips

Recipe by: , June/July 1996, Mary Pulyer
Preparation Time: 1:00
In a mixing bowl, beat cake mix, eggs, and oil (batter will be very
stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased
baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or
until a slight indentation remains when lightly touched. Cool for 2
minutes before removing to a wire rack.

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Popularity: 10% [?]

OATMEAL MILLET MUFFINS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 /14 cups boiling water
1 cup uncooked instant rolled oats
1/2 cup butter at room temperature — (1 stick)
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup millet

Preheat the oven to 350. Butter 12 muffin cups.
Stir the oats into the boiling water, cover, remove form heat and let stand
20 minutes. Cool.
Sift together the flour, baking soda and salt.
In a large mixing bowl, beat the butter until creamy. Slowly add the white
and brown sugars,
beating until smooth and creamy. Add the vanilla and the eggs and beat until
well blended.
Add the cooled oatmeal to the butter mixture and stir well to blend. Add the
flour mixture and stir.
Stir in the millet.
Spoon the batter into the muffin cups, filling about 2/3 full. Bake for
about 15 minutes, or until a
straw inserted in the center of a muffin comes out clean.
Gently run a table knife around the edge of each muffin, lift them out and
place on a rack to cool.
These muffins freeze well.

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Popularity: 3% [?]

BREAKFAST DUTCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 – cups flour 1 – tsp. salt 2 – eggs Milk Oil for
cooking

Combine first 3 ingredients.Add enough milk to make
soupy consistency like eaten eggs.Put enough cooking
oil in cast iron skillet so batter will not stick.(Be
generous.Batter will stick while baking.)Pour batter
into skillet.Bake on top of stove,stirring and
chopping as for scrambled eggs,until it looks like
scrambled eggs and is baked through.Serve immediately
with butter and syrup.

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Popularity: 3% [?]

TYROPITTAKIA (CHEESE PIES)

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Vegetarian
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Feta cheese
2 oz Gruyere cheese or cottage
Cheese (see note)
2 Eggs (lightly beaten)
-
2 tb Fresh mint or dill, finely
Chopped
8 To 10 sheets of fillo pastry
3 oz Melted butter
Oil for greasing

Preheat the oven to 350 F/ 180 C/ gas mark 4.

To make the filling, drain the feta of its salty water
and crumble into a bowl with a fork or fingers. Add
the Gruyere/cottage cheese, eggs and dill/mint to the
Feta and mix well.

Cut the whole stack of fillo pastry into 3/4 long
strips about 3 inches wide. Brush each sheet with
melted butter, place a (quite heaped) teaspoon of
filling at one end (in the corner). Fold over
diagonally to cover and keep folding into triangular
pies – making sure that all sides have as many layers
as possible to avoid spillage. Place the pies on an
oiled baking sheet, brush the tops with butter and
bake for 20 minutes or until crisp and light golden.

Good when warm – can keep for a few days in an
airtight container.

You could also use more spinach instead of the herbs
and decrease the amount of cheese used proportionally.

(note: Here in the UK Feta is saltier than in Greece
so this is why these ingredients are added)

Time: 50 minutes
Source: Sainsbury’s “the cooking of Greece and Turkey”
by Rena Salaman

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Popularity: 10% [?]

Tapenade

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 ounces Black olives — chopped
4 ounces Capers
2 ounces Anchovy fillets (opt)
2 ounces Canned tuna in oil
Shot glass of cognac

Using a pestle and mortar, crush olives, capers, anchovies and tuna together.
Add cognac.

Serve as spread with bread or toast points.

Nutritional analysis per serving: 142 calories; 15.0 grams fat; 6.13
milligrams cholesterol; 514 milligrams sodium; 81% of calories from fat.

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Popularity: 4% [?]

Date: Thu, 20 Oct 94 09:13:10 EDT
From: dmc@cherry-semi.com (Dawn Chace)

Recipe from the Susan Powter recipe book.

Salsa

3 med. tomatoes, cut into chunks
1 med. green bell pepper, seeded and cut into chunks
1 scallion, with top, cut into large pieces
2 Tbs. chopped fresh cilantro, optional
1/2 jalapeno pepper, seeded and minced (include seeds for a
hotter salsa)
1 Tbs. freshly squeezed lime juice
1/2 tsp. fine sea salt

Put all the ingredients into a food processor fitted with the
metal blade and pulse to coursely chop. The salsa will keep up
to a week in the refrigerator.

Serves 6
Calories: 24 (1/2 cup)
fat: 0 gm, 0% fat

Popularity: 3% [?]

German Chocolate Cake Mix Cookies

Recipe By : Austin American-Statesman, November 3, 1993
Serving Size : 54 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg German Chocolate Cake Mix — pudding included
1 cup Semisweet Chocolate Chips
1/2 cup Rolled Oats
1/2 cup Raisins
1/2 cup Oil
2 Eggs — slightly beaten

Heat oven to 350 degrees. In large bowl, combine all ingredients; blend
well. Drop dough by rounded teaspoonfuls two inches apart onto ungreased
cookie sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool 1
minute; remove from cookie sheets.

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NOTES : These are on Pillsbury’s list of most-requested recipes. The cookies
puff during baking then settle when removed from the oven, forming a pretty,
crinkled top.

Popularity: 3% [?]

Ruby Tomato Chutney

Recipe By : Nancy Shour
Serving Size : 20 Preparation Time :2:00
Categories : Condiments Crockpot
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans whole tomatoes — drained, reserve liq
1 1/2 cups cider vinegar
1 large onion — chopped
1 1/2 Tablespoons ginger — slivered
5 cloves garlic — minced
1 tablespoon mustard seed
2 cups sugar
1/8 teaspoon cayenne pepper
1/4 cup raisins

Drain and chop the tomatoes, reserving the liquid.

Combine all ingredients, with 1 cup of the tomato juice in a heavy
saucepan or crockpot. Simmer covered for 1/2 hour. Stir, then continue
to simmer over low heat for another hour, so liquid evaporates and gets
very syrupy (depends on how watery the toma toes were). As the chutney
gets done, the tomatoes will get translucent and “ruby” colored.

Store in canning jars or freeze.

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Serving Ideas : with chutney or yogurt chicken

NOTES : tomato cans = 28 oz. size

Popularity: 11% [?]