| 1 c Pitted dates
1/2 c Dried appricots 1/3 c Walnuts 1/3 c Almonds 1 ts Cinnamon 1/4 ts Ginger, ground 1/3 c Orange juice 2 tb Red kosher wine Combine all ingredients in a processor. Process until finely chopped. Pat into a serving container, then cover til needed. |
| 1 lb Pitted dates, cut fine
1/2 c Walnut meats, cut fine Won Ton Wrappers 1) Combine dates and walnuts. 2) Place 1 TEASpoon of mixture on one corner of Won Ton wrapper 3) Wrap as for coconut candy won ton and fry in deep hot oil until golden brown. 4) An american version is to roll date’filled Won ton while hot in powdered sugar. 5) A delicious Won Ton wrapper may be made by mixing together 1 pound of cooked mashed sweet potatoes, cooled, and 1 cup of flour. 6) Work into a stiff dough. Pinch off a piece of dough the size of a walnut and roll very thin. |
| ————CRUST———
11 oz Pumpernickel Bread; * 1/2 c Butter; No Margarine 1/4 c Sugar; Granulated ——–CHEESE PIE———– 2 ea Unflavored Gelatin;Envelopes 1/2 c Cold Water 4 oz Cream Cheese 4 oz Danish Blue Cheese 1 c Heavy Cream 1 lb Seedless Green Grapes * Use 1 loaf (11 oz) of thin sliced pumpernickel bread. NOTE: Since this is a Cheese pie rather than a cake, you will need one 9-inch pie tin. First prepare the crust. Preheat the oven to 250 degrees F, then dry the bread slices in the oven until they are hard enough to crumble easily, (about 20 to 25 minutes). Meanwhile melt the butter. Crush the bread, making about 1 1/2 cups of crumbs. Add the butter and the sugar and mix very well. Press the crumbs into the pie tin. Raise the oven temperature to 35o degrees F. and bake the crust fro 15 minutes. Allow to cool before filling. Then prepare the filling. In a medium-sized saucepan, combine the gelatin with the water and cook over medium high heat, stirring constantly, until the mixture is clear (about 6 to 8 minutes). Cool. In a large mixing bowl, beat the cream cheese until light and smooth. Mash the blue cheese well and combine with the cream cheese. Pour the gelatin mixture into the bowl with the cheese and mix well. Whip the cream until stiff and fold into the cheese mixture. Pour the filling gently into the prepared crust. Press the grapes upright into the pie, leaving the tops showing. Chill the pie for several hours or until set. NOTE: Since there is no sugar in this recipe, all the sweetness comes from the grapes, it is not as sweet as a cheesecake. If it is too tart for you, add just a little sugar, but it is well liked by most as an appetizer without any sugar added. |
| ——DANDELION SALAD——– 2 ea Red serrano or anaheim
– chiles 1/3 lb Sunflower sprouts 20 ea Ears baby corn 12 ea Radishes 2 lb Dandelion greens, washed & – stemmed ——–MUSTARD GREENS VINAIGRETTE——- 1 ea Bunch nustard greens, washed – & stemmed 1 c Sunflower oil 2 tb Herb-flavored vinegar 1/2 ts Salt 1/4 ts Black pepper Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces. Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve. |
| 1 ea Sausage (medium roll)1 c Velveeta cheese
1/2 c Onion (chopped) 2 cn Crescent rolls Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes. |
| 1 1/2 c Mixed Dahl, Lentils, Split
Peas, Etc. 1 lb Spinach 1 ts Salt 1/2 ts Turmeric 1/2 ts Chili Powder 2 tb Ghee — –or — vegetable Oil 1 Onion — finely chopped 1/2 ts Cumin Seed 1 ts Mustard Seed 1 ts Garam Masala — * see Recipe Wash the dahl and soak in water. In a large saucepan, put 3 cups of water on to boil. Wash, drain and chop the spinach finely. When the water boils add the drained dahl, salt turmeric and chili powder. Return to the boiling water and cook 5 minutes. Stir in the spinach and begin cooking over medium heat. Meanwhile, heat the ghee in a skillet. Fry the onion, cumin and mustard seed until the onions is golden. Stir this into the cooking dahl and spinach. Add the garam marsala. Cook over low heat until the dahl is is soft and the moisture is almost gone. If it gets too dry soon, add a small quantity of water form time to time. Serves 4. Recipe By : |
| 1/2 c Urad dal
1/2 Moong dal 1 c Yogurt Spice to taste (cumin and Paprika) Oil for frying 1/4 c Milk 1. Clean dal, wash and soak in water for 4 hours. 2. Blend in blender at medium speed using minimum water to keep paste moving freely. 3. Add salt and start heating oil. 4. Drop spoonfuls of batter in hot oil using a large tbsp. Fry till golden brown. 5. Drop in water. Let it soak till ready to serve. 6. Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve. Recipe By : Somesh Rao |
| 2 c Unbleached white flour
2 tb Berbere 1 tb Sugar 1 1/2 ts Salt 1/4 c Light oil Preheat oven to 350F. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed. Dump the mixture onto a floured board & knead until you have a stiff dough. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes. Cover the dough with a cloth to keep it moist. Break off chunks to roll into 1/4″ round strips. Cut these strips into 1/2″ long pieces, preferably using scissors so that the ends wil lbe pinche. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning. When cool, store in an airtight container. |
| 4 tb Lime Juice
2 tb Dijon Mustard 1 ts Garlic; Minced 1 c Mayonnaise 1 x Cayenne Pepper To Taste 1 tb Curry Powder Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower |
| 1 Recipe for two-crust pastry
2 c Finely chopped cooked lamb 1 tb Curry powder 1 tb Syrup from chutney 1 ts Season all 1/4 c Condensed cream of mushroom -soup, undiluted Crisp little bite sized pastried filled with an exotic curry meat stuffing, caled “Samosas” in India. fat for deep fat frying Make pastry using your favorite recipe or package mix. Roll thin. Cut out circles using a round cookie cutter 3 inches in diameter. Mix together remaining ingredients. Place 1 heaping teaspoon of the mixture on each circle of dough. Fold over to make a semicircle; thoroughly seal edges by pressing with the tines of a fork. Fry in deep fat, 375 F, 4 minutes or until golden brown. You may make these ahead of time and heat in oven when ready to serve. Makes about 3 dozen. Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens |
