Greatest Recipes

2 c Flour

2 T Wine or beer

2 T Sugar

5 ea Egg yolks, well beaten

1/2 t Salt

2 T Sour cream

1 T Butter

1 x Powdered sugar

Sift flour, sugar and salt in bowl. Work butter into flour. Add egg yolks, then the sour cream and wine. Mix well. Turn out on floured board and knead until smooth. Divide dough into 2 or 3 pieces. Roll very thin. Cut into about 5 inch diamond shaped pieces. Fry in very hot deep fat about one or two minutes or until golden brown. When cool, dust with powdered sugar.

-LYNDA MCCORMICK (WCDJ16B) 1 pk Yeast

1 Egg

3 c Bread flour

1/4 c Butter

1/4 c Sugar

3/4 c Warm water

1 ts Cinnamon

1/2 c Warm milk

1/2 ts Salt

1 c Raisins

Add all ingredients to pan, except raisins. Select white bread setting & turn the baking control knob to 12 o’clock position. Add raisins at the 10 beeps sound. LYNDA MCCORMICK (WCDJ16B)

500 g Veal stew meat

250 g Pork stew meat

3 sl Stale bread (thick slices)

- crusts removed 1 Onion; finely chopped

1 Garlic clove; finely chopped

3 tb Chopped parsley

1 ts Chopped mint

1 ts Chopped basil

1 md Tomato; peeled, chopped

1 Egg

1 tb Vinegar

1 ts Bicarbonate of soda

1 1/2 ts Salt

Freshly ground black pepper Flour to coat Oil for frying Serves: 5-6 Cooking time: 8-10 minutes Finely grind veal and pork, leaving some fat on pork. Combine meats. Soak bread in cold water. Squeeze dry and crumble into a mixing bowl. Add onion, garlic, herbs, tomato, egg and vinegar; blend in soda, salt and pepper. Add meat and blend in lightly and thoroughly, using a hand if necessary. Chill for 1 hour. Taking about 2 tablespoons of the mixture at a time, roll into balls. Moisten hands occasionally. Roll balls in flour and flatten into rounds 5 cm (2 inches) in diameter. Shallow fry in hot oil for 4-5 minutes each side. Patties will puff up. Turn carefully with spatula or tongs. Drain on paper towels and serve immediately with fried potatoes and vegetables or salad. * From: “The Complete Middle East Cookbook” by Tess Mallos. * ISBN: 1 86302 069 1 * Typed for you by Karen Mintzias

2 Eggs

2 ts Caster sugar

1/4 ts Salt

1/2 c Milk

4 ts Oil

2 1/2 c Plain flour

1/4 c Plain flour for kneading

1/2 ts Ground cardamom

Oil for deep-frying ———————————TO FINISH——————————— 1 c Icing (confectioners’) sugar

1/2 ts Ground cardamom (optional)

1/2 c Finely chopped pistachios

*Note: Pistachio nuts should be blanched. Optionally, same amount of finely chopped walnuts may be used intead of pistachios. Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Cover with plastic wrap and rest for 2 hours. Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather up dough on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough. Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge. Drain pastries on paper towels. Sift icing sugar with cardamom if used and dust pastries with mixture. Sprinkle with nuts and serve warm or cold. Store in a sealed container. Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water. Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble syrup onto warm pastries and sprinkle with cardamom and nuts. From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1 86302 069 1

1 lb Redbeets, boiled

1 t Salt

2 oz Horseradish, fresh

1/2 c Water

2 T Vinegar

1 ds Pepper

1 t Sugar

Grate beets and horseradish. Combine vinegar, sugar, salt, pepper and water. Bring to a boil. Pour over grated beets and horseradish. Mix thoroughly. Store in jar in refrigerator.

5 1/2 c Cauliflower florets

2 c Water

1 ts Salt

2 tb Margarine

1/2 c Diced onion

2 ts All-purpose flour

1 Pkt instant chicken broth

-and seasoning mix 1 c Skim milk

1 ds White pepper

Ground nutmeg (Optional) In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper. Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.