Recipes Included On This Page Macedonian Leek and Walnut Rolls Mock Guacamole Mojo Marinated & Grilled Flank Steak My Chicken Stock Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Macedonian Leek and Walnut Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches leeks -- roots and tough outer leaves removed 2 tablespoons olive oil salt 2 cups mixed fresh cheese -- firm farmer cheese, drained cottage cheese, ricotta or sheep's-milk curds 1 cup mixed grated hard sheep's milk cheese [Asiago, pecorino or Parmesan] 1 1/2 cups shelled walnuts -- (5 1/2 ounces), grated 1/4 cup shredded mint Freshly ground black pepper 14 sheets phyllo dough To brush: -- olive oil Trim all but the pale green and white leaves from the leeks; quarter each leek lengthwise, then cut crosswise into 1/4-inch pieces. Dump into a large sieve, wash thoroughly, and let drain. In a 10-inch skillet, heat 2 tablespoons oil; add the leeks and 1/2 teaspoon salt and cook, covered, over medium heat 5 minutes or until wilted. Transfer to a side dish to cool. Working in small batches, wrap the leeks in cheesecloth and squeeze to extract as much liquid as possible. In a large bowl, combine the leeks, cheeses, nuts, and mint, add salt to taste and mix well with hands. Adjust the seasoning with plenty of the black pepper. Makes about 3 1/2 cups filling. Preheat the oven to 400F. Oil a shallow 9-inch square baking pan. Unroll 2 phyllo sheets on a work surface, with short end facing you. Lightly brush or spray the sheet of dough with oil or butter. Cover with a second sheet of dough and brush or spray it with oil. Place a generous 1/2 cup filling about 1-inch from the bottom of the dough (the edge closest to you) and shape the filling into a 7-inch log. Loosely roll over the filling once, then fold in the sides of the dough; brush sides with oil; continue to roll into a log. Place opened side down on baking pan and brush top with oil. Repeat with remaining pastry sheets and filling. Place the rolls, side by side, in the pan and use a skewer to prick each three or four time. Bake on the upper middle rack 15 minutes. Reduce the heat to 350F and continue baking 45 minutes, or until golden brown and crisp. Transfer the pan to a rack and let stand at least 10 minutes before separating and lifting out the rolls. Allow to cool on a cake rack. Use a serrated knife to cut each roll into 9 even slices. Reheat and serve warm. Makes 7 rolls (serves 12) Notes to the Cook: The rolls can be baked 1 day in advance, then wrapped in wax paper and stored overnight at room temperature or in the refrigerator. Reheat in a preheated 350F oven. Allow to cool slightly before cutting into rounds. The rolls freeze well. Thaw and place uncut rolls on non-stick baking sheets and bake 10 minutes, then cool slightly before slicing. AuthorNote: These wonderful "pie" rolls are baked whole, then sliced into rounds when cold. Reheat and serve warm. Source: "Cooking of the Eastern Mediterranean by Paula Wolfert, 1994" S(Formatted by Chupa Babi): "Sept 2011" Yield: "7 rolls" Contributed to the FareShare Gazette by Chupa; 21 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 4g Fat (64.1% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 110mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Mock Guacamole Recipe By : Company's Coming - Light Recipes Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups frozen peas, cooked -- (500 mL) 2 tablespoons chopped onion -- (30 mL) 2 tablespoons lemon juice -- (30 mL) 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon pepper -- (1 mL) 1/4 teaspoon garlic salt -- (1 mL) 1/4 teaspoon cayenne pepper -- (1 mL) 1 medium tomato -- diced Process the first 7 ingredients in a food processor until smooth. Place the diced tomato on paper towel to drain then stir into the first ingredients. Makes about 1 1/2 cups (375 mL). From Company's Coming - Light Recipes by Jean Pare; 1993. MC format by Hallie. Untried. Hallie's comment: I think I would use a fresh garlic clove rather than garlic salt and would likely up the amount of cayenne pepper or use a combination of ground hot peppers. I also tend to prefer lime juice to lemon juice but would have to experiment to see how it works with peas. Contributed to the FareShare Gazette by Hallie; 20 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6 Calories; trace Fat (8.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 199mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Mojo Marinated & Grilled Flank Steak Recipe By : Fine Cooking Magazine - Issue 28 Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Mojo: 12 cloves garlic (or 4 tablespoons minced garlic) 2 habaneras or other spicy chilies, cored, seeded, and minced (wear rubber gloves) 1 teaspoon kosher salt 4 teaspoons whole cumin seeds, toasted 1 cup olive oil 1/3 cup fresh lime juice 1/3 cup fresh orange juice 1 1/2 tablespoons sherry vinegar Salt and freshly ground black pepper to taste For the Steak: 1 1/2 pounds flank steak 1 large Bermuda onions, thickly sliced and -- (1 to 2) brushed with olive oil (Optional) Salt and freshly ground black pepper to taste Toss a few red onions on the grill to serve with this dish; a salad of tomatoes and cucumbers rounds out the meal nicely. This versatile Mojo works on chicken as well as on flank steak. TO MAKE THE MOJO: Mash the raw garlic, chilies, salt and cumin together in a mortar and pestle until fairly smooth. (Alternatively, use a food processor, pulsing until the ingredients are finely chopped but not puréed.) Scrape the mixture into a bowl and set aside. Heat the olive oil until fairly hot but not smoking, and pour it over the garlic-chile mixture (the oil should sizzle when it hits the cool ingredients), stir and let stand 10 minutes. This will cook the garlic slightly. Whisk in the lime and orange juices and vinegar. Season with salt and pepper and set aside to cool completely. FOR THE STEAK: Put the steak in a zip-top bag or a shallow bowl and pour in 1 cup of the cooled Mojo. Seal and refrigerate for at least 2 hours or overnight, turning occasionally. Refrigerate the remaining 1 cup of Mojo. TO COOK AND SERVE: Light a charcoal or gas grill. When the grill is very hot, remove the steak from the marinade (discard the marinade), pat dry, and season with salt and pepper; cook 5 to 7 minutes on one side and 3 to 4 minutes on the other for medium rare. Remove from the grill and let rest for 5 minutes. (If you like, grill the Bermuda onions as well - you can put them on at the same time as the flank steak; grill 6 to 7 minutes per side.) Meanwhile, warm the reserved Mojo over low heat. Slice the flank steak very thinly on the bias and serve with the reserved Mojo and the grilled onions. Active Time: 25 Minutes Total Time: 2 Hours 35 Minutes Serves four to six. Contributed to the FareShare Gazette by Art; 29 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 529 Calories; 48g Fat (81.2% calories from fat); 22g Protein; 3g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 393mg Sodium. Exchanges: 3 Lean Meat; 0 Fruit; 8 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * My Chicken Stock Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Here is one of the ways we make chicken stock, this way is when we have a store bought barbecued chicken (a la Costco!) and when the meat has been removed or eaten or both, then I turn it into chicken stock. As these birds have already been seasoned, I do NOT use any salt at all in this broth/stock. If salt is required then salt last after everything has been done for awhile and it all has simmered for ages. One carcass with a little meat still on it Two liters of water, or a little more if a big bird 2 - 3 carrots, chopped big chunks 1 - 2 medium onions, skinned and chopped 2 - 3 cloves of garlic, peeled and sliced 2 - 3 stalks celery, cleaned and chopped 1 Bay leaf or 2 if small ones 1 chile pepper, Serrano or Thai I put this on simmer after it has come to boil and let it go for at least a couple of hours. Then with the last one we made a couple of days ago after our family headed back to Northern BC so Shannon could get installed at UNBC for her second year, I added a full sprig of African Blue basil! This is a new type of basil to us, first year we have grown it, it is really prolific, I will be drying some for next winter! So after the long simmer, the whole thing gets strained into a canister and voila! Soup stock! If it still requires "doctoring" then I will do it when I produce the soup! Great stock, one of the two main chicken stocks we make. The other is made from raw uncooked chicken legs or thighs, OR from an old stewing hen. Hope this helps....the chile pepper may be omitted, but not in OUR house! ---> You might want to try freezing some of that basil as well as drying, maybe even with some water in the container - double-bag it though unless you want everything in the freezer to become basil-flavoured. I'm going to try freezing some of my basil this year because I do love the stuff. I have never had good results drying basil -it seems to lose most of its flavour fairly quickly. There is another basil I have come to like - it is a 'bush' basil. The leaves are small but this shrubby plant really has lots of them and the flavour is great. I grow it in a container on my balcony rail. H. Contributed to the FareShare Gazette by Doug; 6 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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