IRC Chat Number 29 The FareShare Menu January 20, 1999 Kafedaki (Greek Coffee) Snitz and Knepp Tiropetakia Saghanaki (Fried Cheese)
	* Exported from MasterCook * Kafedaki (Greek Coffee) Recipe By : Kalee Orixee!; Daughters of Penelope; 1991 Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 029 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Sketos [plain]** 1/2 cup water -- [125ml] 1 tablespoon Greek coffee -- [15ml] **Metrios [medium]** 1/2 cup water -- [125ml] 1 tablespoon Greek coffee -- [15ml] 1 teaspoon sugar -- [5ml] **Glyko [sweet]** 1/2 cup water -- [125ml] 1 tablespoon Greek coffee -- [15ml] 2 teaspoons sugar -- [10ml] Greek coffee is traditionally brewed in a small, long-handled pot known as a "briki"; however a small deep saucepan may be used instead. Place the sugar [if you are using it] and water into the pot. Bring to a boil. Remove from heat and add the coffee. Stir well. Return the pot to the heat. As soon as the coffee starts to foam and rise to the top, remove from the heat and very gently pour this foam into a demi- tasse [very small cup used for espresso]. Return pot to heat again and let the coffee rise to the top again. Very gently pour a little coffee into each cup, taking care not to disturb the "kaimaki" or foam at the bottom of the cup. Let the coffee stand for a few moments to allow the grounds to settle. Formatted for MasterCook by Hallie du Preez. Contributed to #FareShare IRC Chat, 20 January 1999, by allium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snitz and Knepp Recipe By : Marvin Small: "The World's Best Recipes" 1955 Serving Size : 8 Preparation Time :0:00 Categories : FareShare Chat 029 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds cured ham or 1 ham hock 2 cups dried apples 2 tablespoons brown sugar [KNEPP or Dumplings] 2 cups flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg -- beaten 2 tablespoons butter 1/3 cup milk (to 1/2) APPLES AND HAM: Wash dried applies, cover with water and soak overnight. In the morning, cover ham with cold water and cook slowly for 3 hours. Add apples and water in which they soaked. Add brown sugar and cook 1 hour longer. KNEPP: Sift together dry ingredients. Stir in beaten egg and melted butter. Add milk to make a batter stiff enough to drop from a spoon. Drop batter by spoonfuls into boiling ham and apples. Cover pan tightly and cook dumplings 10 to 12 minutes. Do not lift cover until ready to serve. NOTES : Originally from "The Mennonite Community Cookbook" by Mary Emma Showalter. Most typical of Pennsylvania Dutch meat dishes today are the beef and chicken potpie, ponhaus and scrapple, pickled pigs' feet (souse) and roast pig stomach (Dutch goose). And one must not forget the "schnitz un knepp." If it is prepared by cooking a ham bone and then adding the dried apple snitz, it is often listed with meat dishes. Family appetites differ, however, on how this old-fashioned favorite should be prepared. Many prefer only the flavor of the fruit and dumplings and do not use meat. Cook's Note: We prefer it cooked with ham. The salt and sweet tastes of this recipe confuse and delight the taste buds. .... Doris Guyer Formatted in MasterCook by Art Guyer Contributed to FareShare IRC Chat, 23 January 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tiropetakia Recipe By : Kalee Orixee!; Daughters of Penelope; 1991| Serving Size : 40 Preparation Time :0:00 Categories : FareShare Chat 029 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 200 grams feta cheese -- [1/2 lb] 1/2 cup butter -- melted [ 125 ml] 500 grams cottage cheese -- [1 lb] 1 pound filo -- * [454 g] Pepper -- to taste Onion powder -- to taste * Filo (Fillo, Phyllo) Filo can be found in the frozen pastry/pie crust section of most grocery stores. Frozen filo leaves (sheets) should be completely thawed before using in order to be able to separate them without tearing. Thaw them overnight in the refrigerator or for several hours at room temperature. Keep them covered with waxed paper and a damp towel until you shape and brush them with butter as they dry out and become brittle very quickly. Mix the eggs, cheeses, pepper and onion powder together. Take 2 sheets of filo at a time; cut into 4 long strips. Brush with butter. Place 1 tablespoon of cheese mixture on a corner. Fold the filo into a triangle shape, end over end. Place on cookie sheet. At this point the puffs can be covered and held in the refrigerator for up to 24 hours. Preheat oven to 350F. Brush the puffs with melted butter and bake until puffed and golden. Formatted for MasterCook by Hallie du Preez. Contributed to #FareShare IRC Chat, 23 January 1999, by allium. - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Saghanaki (Fried Cheese) Recipe By : Kalee Orixee!; Daughters of Penelope; 1991 Serving Size : 2 Preparation Time :0:00 Categories : FareShare Chat 029 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound Kasseri cheese -- * [113g] 2 tablespoons butter -- [30ml] Lemon juice * Kasseri is a firm, slightly salty Greek cheese. Gouda can be substituted - according to the book. Cut the cheese into two strips, 1/2 inch thick. Using a non-stick frying pan, melt the butter and fry the cheese on all sides until crusty and chestnut-coloured. Sprinkle with lemon juice. Serve immediately with hunks of fresh bread. Formatted for MasterCook by Hallie du Preez. Contributed to #FareShare IRC Chat, 23 January 1999, by allium. - - - - - - - - - - - - - - - - - -

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