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FareShare Gazette Recipes -- September 2002 - K's

 

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Kafta
Kosher Pickles

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                                          * Exported from MasterCook *

                                  Kafta

Recipe By     :The Working Wives' (Salaried or Otherwise) Cook Book; 1963
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  ground lamb
  1             medium  onion -- chopped fine
  2               cups  finely chopped fresh parsley
  3        tablespoons  pine nuts (pignolia) -- (heaping)
  1 1/4      teaspoons  salt
     1/8      teaspoon  pepper
  1              pound  stewed tomatoes -- (1 can)
This is the Arabic equivalent to the Hamburger, except tastier and healthier.
The Night Before

Preparation Time: 15 minutes. Cooking Time: 12 minutes.

Mix the lamb, onion, parsley, pignolia, salt and pepper lightly but
thoroughly. Your hands will do this job better than any utensil.
Divide the meat into 8 cakes, no more than 3/4-inch thick.
Sauté in butter over a low flame (300F in an electric skillet) for
10 to 12 minutes.
Arrange the meat cakes in a shallow oven dish.
Cover and refrigerate.

Before Serving:

Pour the stewed tomatoes over the meat cakes.
Bake uncovered at 325F for 30 minutes.

Serves 4.

 From The Working Wives' (Salaried or Otherwise) Cook Book; Theodora
Zavin and Freda Stuart; 1963; Crown Publishers, New York.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 3 September 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 570 Calories; 44g Fat (68.6% 
calories from fat); 32g Protein; 13g Carbohydrate; 3g Dietary Fiber; 
124mg Cholesterol; 814mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 
Lean Meat; 2 Vegetable; 6 Fat.


                      * Exported from MasterCook *

                              Kosher Pickles

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 5-09 Sep. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Half fill a 1-gallon wide-mouth
  1                jar  with well scrubbed medium-size
                        cucumbers.
                        Add:
  2             ounces  dill weed
  2             ounces  pickling spice
  8                     garlic cloves
     1/2           cup  kosher salt

Fill the rest of the jar with more scrubbed cucumbers.

Add cold water to the top of the jar.

Shake and let stand for 4 to 6 days.

Gently shake each day.

This is a good "fresh" Kosher dill.

Contributed to the FareShare Gazette by Genevieve; 6 September 2002.
www.fareshare.net

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