Recipes Included On This Page Thanksgiving Lingonberry Relish Thessaly Sweet Chicken Pie with Raisins and Cinnamon - Greek Tunisian Vegetable Dip - Keftegie Tuscan Turkey Sausage Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Thanksgiving Lingonberry Relish Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Volume 14-11 Nov 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fresh (or 2 dry) bay leaves 8 cloves -- (8 to 10) 8 allspice berries or juniper berries -- (8 to 10) 2 sprigs thyme -- (2 to 4) 2 shallots, minced 2 tablespoons canola oil 2 green apples, peeled and diced 4 tablespoons sherry vinegar 2 cups lingonberry preserves. 1. Tie up the bay leaves, cloves, allspice or juniper and thyme in a piece of cheesecloth. 2. Pour the canola oil into a pan over medium heat and cook shallots, stirring occasionally, until translucent, about 5 minutes. 3. Add the apples, and sauté briefly, then pour in the vinegar and stir to dissolve any brown bits in the pan. 4. Add the lingonberry preserves and the spice sachet. Cook gently on a low simmer for 10 minutes. Cool, and remove the sachet before serving. Yield: 6 to 8 servings. Art's 2 cents: Thanks, Norm, it is good to hear from someone out there. I thought I was "home all alone!". And about ligonberries: Definition: Lingonberries (Vaccinium vitis-idaea) are to Scandinavians what blackberries are to Americans – an abundant wild fruit free for the taking by anyone with a basket, a harvesting fork, and the patience to pick through and clean their harvest. Produced by low, evergreen shrubs throughout Scandinavia's forests, the tart red berries are much smaller and juicier than their distant cousin, the cranberry. Bursting with natural preservatives and pectin, lingonberries were invaluable to earlier generations of Scandinavians, for they could be kept for months at room temperature simply by placing them in jars of water (vattlingon) or by stirring the raw berries with a small amount of sugar to make rårörda lingon, an easy lingonberry jam (no cooking required). If looking for lingonberries or lingonberry jam in ethnic European food markets, you may also find them called red whortleberries, cowberries, fox berries, mountain cranberries, mountain bilberries, or partridgeberries. They also grow in Canada and the Pacific NW, US. Contributed to the FareShare Gazette by Norm; November 18, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 5g Fat (65.7% calories from fat); 1g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Thessaly Sweet Chicken Pie with Raisins and Cinnamon - Greek Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 14-11 Nov 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds stewing chicken -- 1 whole chicken salt -- to taste 3/4 cup extra virgin olive oil 5 medium red onions -- finely chopped 3 large eggs -- lightly beaten 1/2 cup golden raisins 2 teaspoons ground cinnamon freshly ground black pepper -- to taste 1 pound commercial phyllo dough sheets -- defrosted and at room temperature * *or homemade phyllo, divided into 6 balls, rolled out to 20-inch circles or 18x23-inch rectangles (depending on your pan), and stacked. Bring the chicken to a boil in a large pot of salted water. Simmer, skimming the surface as needed to remove any foam, until the chicken is cooked, about 1 hour. Drain and set aside to cool. Remove and discard the skin. Bone the chicken and shred the meat; set the meat aside. Heat the 1/4 cup of the olive oil in a large, heavy skillet or large, wide pot over medium heat and cook the onions, stirring, until translucent and wilted, about 7 minutes. Add the chicken meat to the skillet and cook all together over low heat for 10 to 12 minutes. Set aside to cool. Mix in the eggs and raisins and season with the cinnamon, salt, and pepper. Preheat the oven to 375F and lightly oil a 14 or 15-inch round or 13x18-inch rectangular baking pan that is 2 inches deep. If using commercial phyllo, open the package and place the sheets in front of you. Keep them covered. Place 7 sheets, one at a time, on the bottom of the baking pan, brushing each with some of the remaining olive oil and letting the excess hang over the sides. Spread the filling evenly over them and to with another 4 to 6 sheets of pastry, brushing each with olive oil as well. If using homemade phyllo, layer 4 sheets on the bottom of the pan, brush each with olive oil, letting the excess hang over the sides. Spread the filling over them and top with 2 more sheets, brushing each with olive oil as well. Gently press the pie down with your palms and join the bottom and top sheets of phyllo together to form a decorative rim around the perimeter of the pie. Sprinkle the top with a little water and score the pie into serving pieces without cutting all the way through from one end of the pan to the other. Place in the oven and bake until golden, 50 minutes to 1 hour. Remove from the oven, let cool slightly, and serve. Makes 8 to 10 servings. Cuisine: "Greek" Source: "The Glorious Foods of Greece by Diane Kochilas, 2001" S(Formatted by Chupa Babi): "Oct 2011" Contributed to the FareShare Gazette by Chupa Babi; November 21, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 505 Calories; 40g Fat (70.8% calories from fat); 21g Protein; 16g Carbohydrate; 2g Dietary Fiber; 160mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 6 Fat. Back to Recipe List * Exported from MasterCook * Tunisian Vegetable Dip - Keftegie Recipe By : Chef Richard Wilt, Little Alley Tapas Bar & Restaurant Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-11 Nov 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil -- divided 2 small tomatoes -- quartered 3 garlic cloves -- unpeeled Vegetable oil -- for deep frying 1 large russet potato -- skin on, cut into 1-inch pieces (about 1 cup) 1 small butternut squash -- (1 to 1-1/2 pounds, peeled, seeded and cut into 2-inch pieces 1/2 red onion -- cut into 2 pieces 1 jalapeño pepper -- cut lengthwise in half and seeded 2 tablespoons fresh cilantro -- chopped 1/2 teaspoon ground cumin 1 tablespoon nonpareil capers 1 1/2 teaspoons harissa -- hot pepper paste Salt and pepper to taste 6 Middle Eastern flatbreads -- or pocketless pitas 3 eggs -- beaten Paprika -- for garnish Preheat oven to 400F. Drizzle 1 tablespoon olive oil in a small baking dish; add the tomatoes and garlic and toss to coat. Bake for 20 to 25 minutes, or until tomatoes are tender and garlic is soft. Remove from the oven and set aside. Meanwhile, heat the fryer oil to 350 degrees. Bring a small pot of water to boil and blanch the potatoes for 2 minutes. Drain on paper towels. Deep-fry the squash and potato until fork-tender, about 4 minutes. Drain on paper towels to remove excess oil. Add the onion and jalapeño to the fryer and cook until fork-tender, 1 to 2 minutes. Drain on paper towels. Coarsely chop jalapeño. Squeeze garlic into a medium mixing bowl and mash well. Add tomato, squash, potato and onion pieces and, using 2 knives, cut in a scissor- like motion into a coarse mash. You should still see pieces of individual vegetables. Add the jalapeño pieces, cilantro, cumin, capers, harissa and 2 tablespoons olive oil. Season to taste with salt and pepper. Brush bread lightly with olive oil and pan toast over medium heat until light brown and crispy. Cut into triangles. In a sauté pan over high heat, add the remaining 1 tablespoon oil. Add the keftegie mixture and eggs. Stir fry, working quickly to incorporate the egg, and cook until heated through. Garnish with paprika and serve with bread. Serves 6 Hands on time: 40 minutes Total time: 40 minutes Chef Richard Wilt describes his recipe for keftegie (sometimes spelled keftaji) as “Tunisian street comfort food. I have Tunisian friends, and every Ramadan … I make it for them,” he said. Served like a warm dip with bread, the dish is made of cooked vegetables coarsely mashed together and seasoned with harissa, a North African chile sauce. “Every time you bite, it’s like a new flavor,” added Little Alley owner Hicham Azhari. Harissa, the key seasoning, can be purchased online or at specialty markets such as Shahrzad International in Sandy Springs. Alon’s Bakery & Market in Atlanta also sells it; ask at the counter. Cuisine: "MidEastern" Source: "Atlanta-Journal Constitution" S(Formatted by Chupa Babi): "Sept 2011" Contributed to the FareShare Gazette by Chupa Babi; 16 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 12g Fat (36.8% calories from fat); 7g Protein; 39g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 52mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Tuscan Turkey Sausage Soup Recipe By : Barb Serving Size : Preparation Time :0:00 Categories : Volume 14-11 Nov 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Italian Turkey Sausage [Jenni-O sweet or spicy is good] 1 small onion -- chopped 4 cups reduced sodium chicken broth 1 can reduced fat -- reduced sodium cream of chicken soup undiluted -- (10 3/4 ounces) 1 can mushroom stems & pieces -- (8 ounces) drained [I chop them up] 1 tablespoon Italian Seasoning 1/4 teaspoon dried minced garlic or 2 cloves fresh 1/4 teaspoon ground caraway seed 1/4 teaspoon ground fennel seed 1 jar Great Northern Beans -- (24 ounces) drained & rinsed 2 leeks -- white part only sliced lengthwise into 1-inch strips [rinse thoroughly after slicing] Crumble sausage into large pan with small amount of olive oil. Cook sausage over medium heat until no longer pink; remove sausage and saute' onions in same pan with sprinkle of salt over low heat for a few minutes. Add broth, soup, mushrooms, Italian Seasoning, garlic, caraway and fennel. Mix; add sausage and bring to boil. Reduce heat and simmer uncovered for 5 minutes. Add beans and leeks. Simmer 10 minutes longer. Source: "Sally" S(MC formatting by): "Cookie, augmented by Bobbie" NOTES : My neighbor Sally, made this and brought us some. It is delicious and a little different. The recipe was originally from another neighbor, Barb. I will definitely make it. Contributed to the FareShare Gazette by Bobbie; 11 November 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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