Recipes Included On This Page Gali (Italian Pastry) Garlic and Tomato Quiche Greek Lamb Phyllo Rolls Guatamalen Sweet Corn Torta (Torta de Elote) Guava Cheese Tart 04 Guava Cream Cheese Pie 01 Guava Cream Cheese Pie 02 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gali (Italian Pastry) Recipe By : Serving Size : 0 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sifted all-purpose flour 3 eggs 1 teaspoon vanilla extract 3 tablespoons granulated sugar -- (or more) Lard for deep frying Confectioners' sugar Place the flour in a mixing bowl and make a well in the center. Break the eggs into the center and mix well with hands. Add the vanilla and sugar, blend well. Roll out the dough a little at a time, on a lightly floured board and cut the dough into strips with pastry cutter. Each strip should be about 1 inch wide and 7 inches long. Tie each strip into a knot. Heat lard to 375 degrees F. on a deep frying thermometer. Fry the pieces until golden brown. Drain on paper towels. Sprinkle with confectioners sugar. Serve warm or cold. Contributed to the FareShare Gazette by Cora; 12 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1610 Calories; 17g Fat (9.5% calories from fat); 52g Protein; 304g Carbohydrate; 9g Dietary Fiber; 561mg Cholesterol; 174mg Sodium. Exchanges: 17 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Garlic and Tomato Quiche Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 3 garlic cloves -- minced 2 large ripe tomatoes -- peeled and chopped [about 1 pound] 1 tablespoon tomato paste 1/4 teaspoon oregano Sea salt -- to taste Fresh ground pepper -- to taste 3 eggs 2/3 cup half and half 1 9 inch pie shell 1 tomato -- sliced thinly 4 ounces Swiss cheese 2 tablespoons grated Parmesan cheese Preheat your oven to 350 degrees F. Sauté the garlic gently so as not to add color. Add the chopped tomatoes and tomato paste and cook until fairly thick. Add the oregano, salt and pepper to taste and cook for a couple more minutes. Beat the eggs slightly and blend with the half and half. Add the tomato mixture and blend. Line the pie shell with the sliced tomato and top with the cheeses. Carefully pour the custard mixture over the top. Bake for about 40 minutes until a knife come out clean when inserted into the middle of the pie. Let the quiche sit for about 15 minutes before cutting. Makes 6 to 8 servings. Contributed to the FareShare Gazette by Dancer^; 28 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 315 Calories; 21g Fat (60.2% calories from fat); 12g Protein; 19g Carbohydrate; 2g Dietary Fiber; 127mg Cholesterol; 341mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. * Exported from MasterCook * Greek Lamb Phyllo Rolls Recipe By :Karen Mintzias Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons extra-virgin olive oil 6 tablespoons unsalted butter 1 large onion -- finely chopped 1 1/2 pound lean lamb -- finely ground 2 large ripe tomatoes -- peeled, diced 1 teaspoon honey 1 tablespoon ground cinnamon -- or to taste 1/2 teaspoon sea salt -- or to taste 1 teaspoon cracked black pepper -- or to taste 1/4 cup reduced meat stock -- or robust red wine 1 1/2 tablespoons minced flat-leaf parsley 1 cup fresh myzithra cheese -- (soft) or 1 small- curd cottage cheese -- drained or ricotta -- drained 1/3 cup finely grated feta cheese 1/2 teaspoon grated nutmeg 2 egg yolks 12 phyllo sheets FOR SERVING: Confectioners' sugar Ground cinnamon Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in a heavy skillet and saute the onion over low heat until soft, about 8 minutes. Raise the heat, add the meat and saute until lightly browned, breaking up any lumps with a wooden spoon. Add the tomatoes, honey, cinnamon, salt, 1/2 teaspoon of the pepper and bring to a boil. Add the stock, bring to a boil, reduce the heat and simmer 15 minutes or until almost all the liquid has evaporated. Add the marjoram, parsley and additional cinnamon, marjoram and pepper to taste (do not add salt at this point as the cheese mixture is salty). Set aside or refrigerate for up to 24 hours. Heat the oven to 375 F. Press the myzithra through a sieve or food mill into a bowl. Combine with the feta, nutmeg, remaining 1/2 teaspoon pepper, and the egg yolks; cover and set aside. Combine the remaining 4 tablespoons butter and olive oil in a small saucepan, and melt over very low heat. Brush a heavy baking sheet with some of this mixture. Lay the phyllo sheets one on top of another and cut in half crosswise to make 24 sheets. Tightly rewrap half the sheets and refrigerate. Lay 1 of the remaining sheets on a clean work surface, with a long end facing you, and brush lightly with the butter mixture. Lay a second sheet on top, brush it with the mixture, and repeat with a third sheet. Lay another sheet on top. Divide the meat mixture into 6 portions. Place 1 portion on the bottom third of the top phyllo sheet and shape it into a sausage about 8 inches long. Divide the cheese filling into 6 portions and spread 1 portion over the meat. Fold the bottom edges of the phyllo layers over the filling, then fold over the 2 sides, and roll up to make a firm neat parcel. Place on the baking sheet and repeat with the remaining phyllo and filling. Brush the rolls with the remaining butter mixture and bake 25 to 30 minutes or until deep golden brown. Drain on paper towels; sprinkle liberally with the confectioners' sugar and cinnamon; transfer to a warm platter. Source : Contributed to the FareShare Gazette by Chupababi; 15 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 25g Fat (88.3% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Guatamalen Sweet Corn Torta (Torta de Elote) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ears sweet corn -- (3 cobs) 8 ounces milk 3 eggs 3 ounces butter 2 ounces vegetable shortening 3 tablespoons hard dry cheese -- ground 1/2 cup sugar -- to taste Salt to taste -- (a pinch) Strip the corn from the ears, grind, then press through a colander, adding the milk will help get it through the colander. Add the eggs, salt, sugar to taste, butter and melted lard. Then add the hard cheese and mix all thoroughly and form a torte. Place the mix in a greased and floured glass (Pyrex) baking dish. Bake for 45 minutes to an hour at 350 degrees F. until it turns a golden brown. mayaparadise.com NOTES : A Mayan recipe. Serve with a thick salsa and a salad of avocados, mandarin oranges and red onions over spring greens. Contributed to the FareShare Gazette by Chupababi; 12 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 25g Fat (63.1% calories from fat); 6g Protein; 27g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Guava Cheese Tart 04 Recipe By : Serving Size : 8 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cream cheese - (3/4 cup); at room temperature 1 cup grated panela or dry-curd farmer cheese 2 pieces puff pastry - (8 oz ea); cut into a twelve-inch circle 1 egg -- lightly beaten 2/3 cup guava paste or other fruit jam or p -- mixed with 1/4 cup freshly-squeezed lime juice 1 tablespoon heavy cream Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon. Line a baking sheet with parchment paper. Place l of the puff pastry circles on the baking sheet. Brush a 1-inch rim around the outside edge with some of the beaten egg. Pat the cheese mixture into an 8-inch circle in the center and spread the guava paste or jam evenly over the top. Fold the remaining piece of puff pastry in half and place over the first piece. Unfold the pastry to enclose the filling, being careful not to trap air beneath. Gently press the top and bottom edges together and refrigerate about 25 minutes, or until the dough is thoroughly chilled. Remove from the refrigerator. Working about 1 1/2 inches from the outside, firmly press the edges of pastry together with the tines of a fork to seal. Then trim the excess dough, leaving an even 1-inch border of crust surrounding the filling. With a sharp paring knife, cut out and discard a 1/4-inch circle of dough from the center and press out any trapped air. Then, making shallow cuts, trace 6 to 8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too warm to work with, just return to the refrigerator for 30 minutes or so to harden). Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart. Cover with plastic wrap and chill at least 2 hours or overnight. To bake, preheat the oven to 450 degrees. Transfer the pan from refrigerator to the oven and bake 15 minutes, or until puffed and golden-brown on top. Reduce the oven temperature to 350 degrees. Bake until the jelly is bubbling and the bottom crust, when lifted with a spatula, is browned, 30 to 40 minutes. Set aside to cool on a rack for 15 minutes. Serve warm. This recipe yields 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6187 broadcast 02-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Contributed to the FareShare Gazette by Pat; 11 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 1g Fat (16.0% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 8mg Sodium. Exchanges: 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 0 Fat. * Exported from MasterCook * Guava Cream Cheese Pie 01 Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whipping cream 1/2 cup sugar 8 ounces cream cheese 1 whole pie crust -- 8-inch 6 ounces frozen guava juice concentrate 1 tablespoon cornstarch 1/4 cup water Prepare pie filling: Whip cream until stiff, adding sugar slowly. Beat cream cheese until soft and fluffy. Fold whipped cream into cream cheese. Pour mixture into prepared and baked crust and chill for 2 hours or until firm. Prepare pie topping: Bring guava concentrate to a boil. Combine water with cornstarch and stir into guava concentrate. Cook over low heat until mixture turns thick and clear. Cool. Spread topping over pie. Contributed to the FareShare Gazette by Pat; 11 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 18g Fat (67.5% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 161mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Guava Cream Cheese Pie 02 Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Volume 7-01 Jan 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whipping cream 1/2 cup sugar 8 ounces cream cheese 1 whole pie crust -- 8-inch 6 ounces frozen guava juice concentrate 1 tablespoon cornstarch 1/4 cup water Whip cream until stiff, adding sugar slowly. Beat cream cheese until soft and fluffy. Fold whipped cream into cream cheese. Pour mixture into prepared and baked crust and chill for 2 hours or until firm. Prepare pie topping: Bring guava concentrate to a boil. Combine water with cornstarch and stir into guava concentrate. Cook over low heat until mixture turns thick and clear. Cool. Spread topping over pie. NOTES : You could substitute guava juice with any juice concentrate. Contributor: Uwajimaya's Cooking Class Contributed to the FareShare Gazette by Pat; 11 January 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 18g Fat (67.5% calories from fat); 3g Protein; 17g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 161mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.

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