Easier Egg Lemon Sauce for Dolmathes

Ingredients:

1 C broth (from cooking dolmathes if desired)
2 T butter
2 T flour
2 eggs
Juice of 1 lemon
2 T water

Directions:

Heat the broth and thicken with a roux made from the butter and flour. In a separate bowl whip the eggs, lemon juice, and water thoroughly until frothy. Add the egg to the thickened stock, stirring constantly (you may want to add some stock to the eggs first to warm them). Heat but do not boil, stirring constantly, until thick. Salt and pepper to taste.

Egg Lemon Sauce (for Dolmathes)

Ingredients:

1 C broth (from cooking dolmathes, if desired)
1 T cornstarch
1 T water
3 eggs, separated
1/4 C lemon juice

Directions:

Heat the broth to boiling and thicken with mixture of cornstarch and water. Beat the egg whites until stiff. Add the egg yolks and continue beating. Add the lemon juice slowly while beating. Slowly beat in 1/2 cup of hot broth to warm the egg mixture. Return the egg mixture to the pot with the broth, mixing thoroughly. Cook over very low heat until the mixture thickens.
Do not boil. Be sure to stir constantly with a whisk to avoid curdling.

Dolmathes (Stuffed Grape Leaves)

Ingredients:

1/3 C olive oil
1/2 C chopped onion
1 lb ground beef or lamb
3/4 C uncooked rice
1 T dried mint leaves
1/2 t salt
1/4 t pepper
1 C water
1 jar grape leaves -- about 40
2 C beef broth (approx)

Directions:

Heat olive oil in a large heavy pan and saute the onion until golden. Add ground mean and saute until no longer pink. Add the rice, seasonings, and water. Simmer covered for 10 minutes or until the water is absorbed. Remove from heat and cool for 30 minutes before stuffing the grape leaves.

Drain the brine from the leaves and rinse under cold running water. Drain and pat dry. With the stem end facing you, place about 1 tablespoon of the meat filling on the leaf. Fold the stem end forward to cover the filling. Fold in the two sides, and roll.

Line a large skillet or saucepan with broken unfilled grape leaves. Pack the rolls tightly into the pan, seam-side down, in layers. Pour the beef broth over the rolls until they are just covered with liquid. Weight it with a heavy plate to keep the rolls from opening. Cover and bring to a boil. Reduce heat to simmer and cook for 30 minutes.

You can pour off one cup of broth to use in making egg-lemon sauce. Serve warm with egg lemon sauce if desired.

Source: International Creative Cookbooks' Greek Cooking

Mall Pretzels

Found on the inernet somewhere January 15, 2008

Ingredients:
makes about 12

.25 oz yeast
2T brown sugar
1 1/8 t salt
1 1/2 c. lukewarm water
4 c. flour
2T baking soda dissolved in
2 c. warm water
butter to brush on top of pretzels (abt. 2T)
2T kosher salt

Directions:
(for food processor)

Measure the flour and salt into work bowl of food processor (we use a Cuisinart custom prep 11). Blend on low speed for about 15 seconds, to combine.

In 1c. glass measuring cup measure out 1c. lukewarm water and pour it into some other container to save till needed, then in same measuring cup dissolve yeast and brown sugar in 1/2 c. lukewarm water. (this is only because I have just one pyrex 1 c. measuring cup)
Let the yeast/sugar solution sit till bubbly, about 5 minutes.

When that is bubbly, mix it with the extra 1 c. water, turn on the food processor again, on low, and pour the yeast solution into the feed tube. After all the liquid has drained into the flour, the dough should begin to hold together in a single lump and travel around the bowl. Let the lump be kneaded this way for about 45 seconds.

Quick method:
Now turn it out into a greased plastic bowl. Flip the dough over so the greased side faces up, cover bowl with a light towel, and let rise till doubled in size, about 1 hour.

Refrigerator (slow) method:
Cut the newly kneaded dough into 12 (or 16, which I find easier) pieces and place them a little apart on a greased cookie sheet. Spray lightly with Pam to prevent sticking, then cover them with plastic wrap so no dough is uncovered (otherwise the pretzels will have dry, awful chunks in them). Place in refrigerator overnight.

Forming the pretzels:
preheat oven to 450.
You can lightly sprinkle the baking sheets (it takes 2) with kosher salt. Do not use too much! This salt will serve as flavoring for the pretzels. It sticks better than sprinkling afterward, but isn't as pretty. (Note: the salt will attract moisture after several hours, so put leftovers in a tightly sealed container.)
Make the baking soda and water solution, pour about 1/2" into a pie plate for dipping.
Roll each piece into a 2 1/2' to 3' rope in two steps: roll each half length, then when all are half length, roll to full length, slapping each to knock out air. Form into pretzel, dip into soda solution, place, dipped side up (getting the pretzels a lilttle wetter doesn't seem to matter), on cookie sheet and let rise a bit (up to 15 or 20 minutes). Bake t 450 degrees F for 8-10 minutes.
Remove when light golden brown and brush with butter. The butter makes them yummy.

Pastitso

Ingredients

3 T butter
1/2 C chopped onion
1 clove garlic, minced
1 lb ground beef
3/4 t salt
1/8 t pepper
3/4 t cinnamon
1/4 t sugar
4 T tomato paste
1/2 lb macaroni, cooked
1/4 C grated Romano cheese (or Parmesan or Asiago or.....)
1 egg

Custard Topping:

1/4 C butter
1/4 C flour
2 C milk, warmed
2 eggs, beaten


Directions:

Melt butter in a large skillet. Add onion and garlic and cook until tender. Add ground beef and brown it. Cover and simmer 20 minutes (I don't really do this). Add salt, pepper, cinnamon, sugar, and tomato paste. Cook for 10 minutes.

Combine meat mixture, cooked macaroni, and Romano cheese. Stir well. Add the egg and stir to combine. Turn the mixture into a greased 9 x 13 x 2 inch baking dish. Pack slightly to make the mixture level.

For the custard topping, melt the butter, add flour, and stir until bubbly. Remove from heat. Add the warm milk slowly, stirring well. Return the mixture to the heat and cook, stirring constantly, until the mixture starts to thicken. Slowly add the hot mixture to the beaten eggs while continuing to beat. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture becomes thick, like custard. If the mixture lumps, pour through a fine sieve or puree in a blender, then return to pan.

Top the meat mixture with the custard topping and dust with additional cheese and cinnamon. Bake at 375 for 30 minutes or until the custard is set. Let stand for several minutes and cut into squares to serve.

Source: International Creative Cookbooks' Greek Cooking.

Pailadzo Captanian's Rice Pilaf, a.k.a.Rice-a-Roni

Ingredients: 

Rice Mixture: 

 7/8 cup long grain white rice

1/8 cup fideo capellini crushed into small pieces 

½ cube butter 

½ large onion, chopped 

½ 4.5 oz jar sliced "Green Giant" mushrooms packed in water and drained. (mushrooms can be substituted with any other canned mushrooms.) 

1 tbsp pine nuts 

Broth: 

 2 ½ cups boiling water 

2 ½ chicken bouillon cubes 

½ tbsp dried parsley flakes 

Salt and pepper to taste. 

 (The broth should taste somewhat salty before it is added to rice mixture) 

Directions: Melt the butter over medium high flame in a medium sauce pan and add rice and fideo cappellini and stir constantly, cooking until it starts to turn golden. Add chopped onion and cook until almost clear. Add mushrooms and pine nuts. Stir constantly over medium high flame, until the mixture is golden brown with dark flecks of fideo capellini. Meanwhile, make broth by heating water to boiling and adding bouillon cubes, parsley flakes, salt and pepper (you can heat this in the microwave or on the stove). Stir to dissolve the bouillon. Add boiling broth to browned rice mixture, (note: broth /rice mixture should taste slightly salty), return to a boil, stir once, and cover, then turn down the hat to a low simmer. Do not lift the cover for 35 minutes. Remove from the heat, fluff with a fork; let rest until ready to serve. 

P.S. To double the recipe: Use 7/8 cube butter; 4 7/8 cups water and 5 chicken bouillon cubes and cook rice for 37 minutes. (You can double all the other ingredients). If you follow these directions exactly, you should have a perfect pilaf every time. But avoid the urge to peek at the cooking rice. Lifting the cover during cooking will affect the texture and fluffiness of the dish.

Guiltless Alfredo Sauce

Ingredients

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Directions

Toss the milk, cream cheese, flour, and salt in a blender.

Process until smooth and set aside

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

source: Our Best Bites

Carrot Zucchini Cake/Cupcakes

Ingredients

• 4 eggs
• 2 cups sugar
• 1-1/3 cups vegetable oil (could replace some or all with applesauce... I do)
  
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups finely shredded carrots
• 2 cups finely shredded zucchini
• 1 cup coarsely chopped pecans or walnuts (optional)
• 
  Cream Cheese Frosting:
• 2 packages (8 ounces each) Cream Cheese softened or cubed
• 1 cup butter, softened
• 5-6 cups confectioners' sugar
• 1-2 teaspoons vanilla extract
• Whole or chopped pecans or walnuts for garnish (optional)

Directions

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack.
• For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired. Yield: 12-14 servings.

• · For cupcakes, put ¼ c batter in each lined muffin tin. Check after 20-25 minutes. Makes a lot of cupcakes (24-30)