Recipes Included On This Page Cast Iron Pressed Sandwich (For 1) Cherry-Cheese Pizza Pie Chocolate-lined Strawberry Pie Cypriote Squash Turnovers - Kolokotes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cast Iron Pressed Sandwich (For 1) Recipe By : Martha Stewart Serving Size : 1 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices pan pugliese bread, see note 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 2 (1/4-inch-thick) slices mozzarella 2 (1/4-inch-thick) slices medium red tomato 1 slice prosciutto 2 tablespoons thinly sliced basil 2 tablespoons olive oil Preheat 2 cast iron pans over high heat. Lay bread slices side by side and drizzle with olive oil and vinegar. Top one piece of bread with a slice of mozzarella, tomato slices, prosciutto, basil and remaining slice of mozzarella. Close sandwich and spread half the butter on top slice. Place sandwich, buttered side down, onto one pan and quickly spread remaining butter over top of sandwich. Using a hot pad or kitchen towel, place second pan on top of sandwich and press gently. Reduce heat to low and cook, continuing to press, until sandwich is golden brown and cheese has melted, about 4 minutes. Serve immediately. Makes 1 sandwich Mad Hungry, November 2011 http://www.marthastewart.com/866562/cast-iron-pressed-sandwich Note: If you don't have cast iron pans, use your heavy pans and weigh the top one down with large cans. Pugliese bread = pan Pugliese  Pronunciation:  pool-yee-AY-zee     This simple, crusty bread hails from Puglia, Italy, and is great for making sandwiches or dipping into olive oil.  Some producers flavor it with olives or cheese.  Substitutes:  Italian bread Contributed to the FareShare Gazette by Art; 18 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 922 Calories; 73g Fat (71.7% calories from fat); 63g Protein; 2g Carbohydrate; 0g Dietary Fiber; 159mg Cholesterol; 6112mg Sodium. Exchanges: 9 Lean Meat; 0 Fruit; 11 Fat. Back to Recipe List * Exported from MasterCook * Cherry-Cheese Pizza Pie Recipe By : All-Time Favorite Fruit Recipes Serving Size : Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 3/4 teaspoon salt 1/2 cup butter or margarine 3 tablespoons shortening 1 beaten egg yolk 3 tablespoons ice cold water 8 ounces cream cheese -- softened 1/2 cup sugar 2 eggs 1/3 cup chopped walnuts 1 teaspoon vanilla 2/3 cup sugar 2 tablespoons cornstarch 1 dash salt 1/2 cup cold water 3 cups fresh or frozen pitted tart red cherries -- thawed -- (16 ounces) 1 tablespoon butter or margarine A few drops of almond extract A few drops of red food coloring (optional) Whipped cream -- to garnish Combine flour and 3/4 teaspoon salt; cut in 1/2 cup butter or margarine and shortening until the pieces are the size of fine crumbs. Combine the egg yolk and 3 tablespoons of ice cold water; gradually add to the flour mixture and mix well. Using the fingers, gently knead to form a ball. Cover and chill for 30 to 60 minutes. Roll the pastry into a 13-inch circle. Line a 12-inch pizza pan. Trim the pastry to 1/2 inch beyond the edge of the pan. Flute the edge; prick the pastry. Bake in a 350F. oven for 15 minutes. Cool. In a small mixer bowl combine the cream cheese and 1/2 cup sugar; beat until fluffy. Beat in eggs. Stir in walnuts and vanilla. Pour the cheese mixture into the prepared crust. Bake in a 350F. oven for 12 to 15 minutes or until set. Cool. In a saucepan combine 2/3 cup sugar, cornstarch and a dash of salt. Stir in 1/2 cup cold water; cook and stir until thickened and bubbly. Stir in the cherries, 1 tablespoon butter or margarine and the almond extract. If desired, stir in food coloring. Spread the cherry mixture over the cheese layer. Chill. To serve, garnish with whipped cream. From Better Homes and Gardens All-Time Favorite Fruit Recipes; 1980. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chocolate-lined Strawberry Pie Recipe By : Cooking at a Glance - Pies & Pastries Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fully Baked Pastry Shell 1/3 cup semisweet chocolate pieces or chopped semisweet chocolate 1 tablespoon margarine or butter 1/4 cup whipping cream 1 teaspoon light corn syrup 8 cups medium strawberries, stems removed 2/3 cup water 2/3 cup sugar 2 tablespoons cornstarch Prepare and bake pastry shell as directed; set aside to cool. Meanwhile, in a small saucepan melt chocolate pieces and margarine or butter over low heat; set aside. In a heavy saucepan stir together whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and cook 2 minutes. Remove from heat; gradually stir into chocolate mixture. Cool to room temperature. Spread cooled chocolate mixture over the bottom and up the sides of baked pastry shell; set aside. In a blender container or food processor bowl combine 1 cup of the strawberries and the water. Cover and blend or process till smooth. Add enough additional water to equal 1 1/2 cups liquid. In a medium saucepan combine sugar and cornstarch. Stir in puréed berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Cool for 10 minutes without stirring. Arrange half of the remaining strawberries, stem end down, in pastry shell. Carefully spoon half of the thickened mixture over fruit, thoroughly covering each piece of fruit. Arrange remaining strawberries over first layer. Spoon remaining thickened mixture over fruit, covering each piece of fruit. Chill for 1-2 hours before serving. Source: Cooking at a Glance - Pies & Pastries Active Time: 15 Minutes Total Time: 1 Hour 25 Minutes Makes 8 servings Like chocolate-dipped strawberries, this luscious pie is an extravagant treat. Another time, try making it in a graham cracker or vanilla wafer crust. Contributed to the FareShare Gazette by Art; 8 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 4g Fat (32.6% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Cypriote Squash Turnovers - Kolokotes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 3 cups diced squash -- peeled and diced 3 tablespoons pourgouri -- to 4 tablespoons [bulgar or coarse crushed wheat - I used couscous] 3 tablespoons olive oil 2 tablespoons sugar 1 cup golden raisins 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground cloves Dough ingredients: 4 cups all purpose flour 1 tablespoon lemon juice 1 teaspoon salt 1/2 cup olive oil 1/2 cup water -- to 1 cup as needed Warm olive oil in a large frying pan. Add diced squash. Toss until squash gives up most of liquid. Add pourgouri or other crushed wheat. Toss with sugar, raisins and spices. Mix all stuffing ingredients at least 24 hours in advance so the squash and the pourgouri absorb the flavors of the cinnamon and cloves. The following day prepare the dough mix. Place the flour in a bowl and mix well with salt. Add the olive oil and with your fingers mix well until the oil is fully absorbed by the flour. Gradually add the lemon juice and water and knead until the dough is firm. Cover the bowl with a thick cloth and let it rest for about 45 minutes. Knead again for about 5 minutes and now you are ready to open your homemade fillo. Cut your dough in 6-8 pieces and form into small balls. With a dough roller, roll each ball into a long and wide sheet of about 1/8-inch thick. Cut your fillo into round shapes of about 6 inches in diameter. Brush lightly each piece at the edge with cold water and place 1-1/2 to 2 tablespoons of stuffing in the center. Fold them into half moon shapes and with a fork press the edges of your kolokotes to seal. In a baking tray place non-stick cooking paper and place your kolokotes on it. Preheat your oven to 360F and bake for about 20-25 minutes or until light golden brown. Your kolokotes are ready to be served. They can also be eaten cold. Yield: unknown Kolokotes are a very much known and popular home made pastry in Cyprus. People usually make them during the cold days of the winter. I believe they are worth trying, because they are very tasty, nutritious and best of all they are made with all natural ingredients. I don't think they are very well known outside Cyprus unless you are Cypriot or the recipe was given to you by a Cypriot. The most important thing to remember is that the stuffing ingredients have to be prepared at least 24 hours in advance. ChuipaNote: for these Cypriote turnovers, you can also use store-bought or homemade phyllo dough. I've also (in a desperate moment!) used wonton wrappers. Cuisine: "Greek" Source: "Unknown" S(Formatted by Chupa Babi): "May 2012" Contributed to the FareShare Gazette by Chupa; 29 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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