SPANAKOPITA 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Appetizers

Amount Measure Ingredient — Preparation Method
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Karen Mintzias
1 kg Spinach
1 md Onion — chopped
1/2 c Olive oil
1 c Chopped spring onions
1/2 c Chopped parsley
2 ts Chopped dill or fennel
1/4 ts Ground nutmeg
1/2 c Mizithra or cottage cheese
1 c Well-crumbled feta cheese
1/4 c Finely grated kefalotiri *
4 Eggs — lightly beaten
Salt
Freshly ground black pepper
10 Fillo pastry sheets
Butter — melted

*Note: if Kefalotyri cheese is unavailable, Parmesan
may be substituted.

Serves: 8 as a first course, 4 as a light meal Oven
temperature: 180 C (350 F) Cooking time: 1 hour

Wash spinach well and cut off any coarse stems. Chop
coarsely and put into a pan. Cover and place over
heat for 7-8 minutes shaking pan now and then or
turning spinach so that juices can run out freely.
Drain well in colander, pressing occasionally with a
spoon.

Gently fry onion in oil for 10 minutes, add spring
onion and fry for further 5 minutes.

Place drained spinach with onion-oil mixture in a
large mixing bowl. Add herbs, nutmeg, cheeses and
eggs and stir to combine. Check saltiness of mixture,
then add salt and pepper to taste.

Brush a 25 x 30 cm (10 x 12 inch) baking dish with
butter and line with a sheet of fillo pastry. Top
with another 4 sheets, brushing each with butter.
Spread filling in pastry-lined dish and top with
remaining fillo, brushing each sheet again with
butter. Trim edges if necessary and tuck pastry in on
all sides. Brush top lightly with butter and score
top layer of pastry lightly into squares using a sharp
knife or razor blade. Sprinkle a little cold water on
top to prevent pastry curling up.

Bake in a moderate oven for 45 minutes until puffed
and golden brown. Remove from oven and leave for 5
minutes before cutting into portions for serving.

Source: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Popularity: 6% [?]

Adobe Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Chocolate wafer cookies
Crumbled
1/4 cup Butter
1 teaspoon Amaretto
1 pint Vanilla ice cream — softened
1 pint Coffee ice cream — softened
2 ounces Semi sweet chocolate — grated

In a medium bowl, place the cookie crumbs, melted butter and
Amaretto. Mix the ingredients together.Press mixture into a
buttered pie pan to form a pie shell. Preheat oven to 350
deg. Bake the pie crust for 6-8 min. Let cool and then
freeze for 15 min. Spread the vanilla ice cream evenly over
the bottom of crust and freeze for 15 min. or until ice
cream is firm.Spread the coffee ice cream evenly on top of
the vanilla ice cream. Sprinkle chocolate shavings over the
top and freeze.
Recipe from “Simply Simpatico” by the Junior League of
Albuquerque

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Popularity: 6% [?]

Title: BROILED GINGER BEEF STRIPS
Categories: Chinese, Beef
Yield: 4 servings

1/4 c Soy sauce
2 tb Vegetable oil
2 tb Water
1 ts Sugar
1 Clove garlic, minced
1 sl Fresh ginger
1 1/4 lb Beef top round, cut 1 inch
-thick
4 c Lettuce, thinly shredded
1/2 c Radishes, sliced
2 tb Green onion tops, sliced

Combine soy sauce, oil, water, sugar, garlic, and
ginger in a small bowl for the marinade. Partially
freeze steak to firm; slice diagonally across grain
into 1/8-inch thick strips. Place beef strips in a
plastic bag or in a shallow, non-metal pan. Pour
marinade over meat, turning to coat. seal bag, or
cover pan and refrigerate for 6 hours or overnight,
turning at least once. Combine lettuce, radishes, and
green onion tops in a large bowl and set aside.
Preheat broiler. Remove meat from marinade and place
in a single layer in large shallow baking pan. Place
pan on broiler rack set so meat is 3 to 4 inches from
the heat. Broil steak for about 2 minutes, until
browned; turn and broil for 2 minutes longer. Arrange
steak strips on bed of lettuce mixture; pour pan
drippings over meat, if desired.

Woman’s Day MEALS IN MINUTES August 1985

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Popularity: 4% [?]

Title: BANANA MOCHA ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 servings

——————————PATTI – VDRJ67A——————————
3.00 md Bananas, extra ripe; peeled
4.00 Eggs; clean, uncracked
2.00 c Whipping cream
1.00 c Half half
1.00 c Sugar
0.50 c Chocolate syrup
2.00 tb Instant coffee crystals
2.00 ts Vanilla
0.25 ts Ground cinnamon
0.13 ts Salt

Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs;
process to blend. Pour banana mixture and remaining ingredients into ice
cream freezer container. Stir until sugar dissolves and mixture is blended.
Freeze according to manufacturer’s directions. Makes 1-1/2 quarts.

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Popularity: 5% [?]

Crockpot Chicken and Rice Casserole

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Chicken breasts
1 can Cream of chicken soup
1 can Cream of clery soup
1 can Cream of mushroom soup
1/2 cup Diced celery
1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the
mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on
low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts
may be added to make 6 servings.

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Popularity: 5% [?]

Title: CRISPY MANDARIN CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 Egg white
2 tb Cornstarch
2 tb Soy sauce
4 Chicken breast halves,
-boneless, skinned,
-cut into 3/4-inch pieces
1/2 c Biscuit mix
1/3 c Water
1 tb Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8-oz),
-undrained
2 Carrots, medium, scraped and
-thinly sliced
2 Green peppers, medium-size,
Cut into 1/4-inch wide
-strips
1/2 c Catsup
1/4 c Sugar
2 tb Cornstarch
2 tb Vinegar
1 ts Chicken-flavored bouillon
-granules
Hot cooked rice

Combine egg white, 2 tablespoons cornstarch, and soy
sauce in a large bowl; mix well. Add chicken, coating
well; set aside.

Combine biscuit mix, water, and sesame seeds; mix
well. Add to chicken mixture, stirring to coat. Heat 3
to 4 inches of oil to 370 degrees; drop 4 to 5 pieces
of chicken, one at a time, into hot oil. Fry chicken 1
to 1-1/2 minutes on each side or until golden brown.
Drain on paper towels; set aside.

Drain oranges, reserving juice. Add enough water to
juice to make 1 1/4 cups. Pour juice mixture into a
skillet and bring to a boil; add carrots. Cover,
reduce heat, and simmer 4 to 5 minutes or until
crisp-tender. Add green pepper; cover and cook 1
minute. Combine catsup, sugar, cornstarch, vinegar,
and bouillon granules, mixing well. Stir into
vegetables, and bring to a boil. Add oranges and
chicken; cook over medium heat until chicken is
thoroughly heated. Serve over rice.

Shared by: June Hoffman, 8/93

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Popularity: 5% [?]

Summer Squash Soup

Recipe By : Mrs. Alexander S. Giltinan
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med Yellow Squash
2 Tbsp Butter
1 1/2 Tsp Garlic Salt
1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Dried Rosemary
1/2 C Chicken Broth
1/2 C Water
1 6 Oz. Can Boned Chicken — cut up

Scrub squash; do not peel. Cut 12 paper-thin slices from the narrow ends
an place slices in cold water to crisp. Reserve these slices for garnish.
Cut remainder of squash (seeded, if necessary) into small chunks to make 5
to 6 cups. Sauté very slowly in butter, seasoned with garlic salt, salt,
pepper, and resemary. Keep pan tightly covered and do not allow squash to
brown. Add 1 or 2 tablespoons water if necessary when squash is softened.
Purée in electric blender. Return purée to pan and add chicken broth,
water, and boned chicken. Heat until flavors are well blended. Pour into
serving dish or soup bowls and garnish with squash slices.

Makes 1 quart

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Popularity: 4% [?]

White Chocolate Ice Cream

Recipe By : Sheryl Seel
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup heavy whipping cream
1 cup whole milk
1/3 cup sugar
7 eggs, separated
6 oz white chocolate, chopped

Combine heavy whipping cream and whole milk in a heavy sauce pan with sugar.
Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream
mixture into egg yolks, a few droplets at first, whisking to slowly warm the
yolks, then add the cream in a steady stream, continuing to stir. Pour the
whole mixture back into the sauce pan cook over medium-low heat, stirring
constantly, until the mixture thickens slightly and leaves a clean path on the
back of a wooden spoon when you draw your finger across the spoon. (If you
have a candy thermometer, monitor the temperature and do not let it exceed 170
deg F.) Remove from heat stir in white chocolate until melted (use good
quality chocolate like Lindt; check the ingredients pick one that has cocoa
butter as one of the top ingredients.) Strain into a bowl (to remove unmelted
chocolate and any egg yolk that coagulated). Cover and refrigerate until
thoroughly chilled; process in an ice cream maker according to the
manufacturer’s instructions.

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Popularity: 4% [?]

Title: Fig Fruit Cake
Categories: Desserts, Holiday
Yield: 1 fruitcake

20 California dried figs
1/2 lb Candied cherries
1/4 lb Candied pineapple
2 1/2 c Chopped walnut
1 c Sifted cake flour
1 ts Salt
1 1/2 ts Baking powder
1 ts Cinnamon
1 ts Allspice
1/2 ts Cloves
1/2 c Shortening
1 1/2 c Sugar
5 Eggs; separated
2 oz Baking chocolate; melted
4 tb Brandy or water
1 1/2 ts Vanilla
1 ts Almond extract

Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter
generously again. Set oven for 250 degrees F. Cover figs with very hot
water, and let stand 10 minutes. Drain. With scissors, snip off stems.
Then cut figs, cherries and pineapple into tiny bits. Add chopped nuts
and half the sifted flour. Mix together lightly. Sift remaining flour
with salt, baking powder and spices. Cream shortening, sugar, egg yolks
and melted chocolate. Whip egg whites until very light. Combine all
ingredients until just mixed. Place in baking pan. Bake in slow oven
(250 F.) for about 3 to 4 hours. Place pan of hot water in bottom of
oven. When cool, brush with hot corn syrup and decorate with figs,
candied fruit and nuts.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

Apple Pie

Recipe By : 1980
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. brown sugar
1 t. cinnamon
2 T. flour
1 dash salt
nutmeg
6 C. thinly sliced apples
butter
pastry for 2 crust pie

BAKE: 425°

Make bottom crust. Refrigerate. Combine sugar, cinnamon, flour and salt.
Add to apples, tossing lightly. Turn into pie plan. Dot with butter and
sprinkle with nutmeg. Cover with top crust and cut slits for steam, Bake
45 – 50 mins.

ORIGINATOR: ?
SUBMITTOR Grace Wagner (wgmm@main.citynet.net)
DATE 11/8/96

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Popularity: 7% [?]