Turkish Style Pizza with Ground Beef (Lahmacun)

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Turkish Style Pizza with Ground Beef (Lahmacun)

1 package Original Tortillas (Flat Bread, 10 pieces), or 5 pieces of
Middle eastern style pita, separated
500 gr lean ground beef
2 medium onions
1 cup parsley
1 tbsp red pepper paste
2 large tomatoes, seeds discarded
1 tsp flaked peppers
1 garlic clove
1 tsp salt

Use a mixer to chop and mix all the ingredients except the ground beef.
Then knead it with the ground beef. Refrigerate for an hour, then leave
it outside for 20 minutes.

Set the oven to grill (broil). Have two oven trays ready. Take some
mixture with the spatula and apply on the flat bread evenly as a thin
layer. Place two per oven tray and put the trays on the second rack from
the top in the oven. Bake for about 3-4 minutes, making sure not to burn
the edges of the pitas.

Place a paper towel at the bottom of a large pot. Fold the cooked
Lahmacun in half and put them in the pot to keep them warm with the lid
closed. When all are baked, serve with the Side Salad for Kebabs and
Ayran while they're still warm.

Sumac comes from the berries of a wild bush which grows in the
Mediterranean. The berries are dried and crushed to form purple-red
powder. The flavour is sour and fruity. It's mostly used with Kebabs,
preferred to lemon for sourness.

Queer Eye Cuisine

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SPINACH AND RICOTTA RAVIOLI
Ingredients for pasta:
1 lb. bread flour (3 ½ to 4 cups)
5 fresh, large eggs (preferably organic)
semolina flour for dusting

Ingredients for filling:
1 ½ cups Sheep's Milk Ricotta cheese
½ cup Cacio de Roma cheese
3 to 4 tablespoons of Pecorino Romano cheese
Cooked Spinach (not too much)

Start with your flour in a small pile. Make a well in the center of the
pile. Add the eggs, breaking them up slightly as you bring flour in from
the sides. Keep doing this until it becomes dough-like, at which point
you can use your hands. Work the dough until it's smooth and elastic.

Wrap in plastic and put it in the refrigerator to rest for 60 minutes.
While the dough is resting, you can make your filling: simply mix the
cheeses together.
When you remove the dough, divide it into two sections. Roll each
section into a ball.
Re-cover one of the balls. With the palm of your hand, flatten the other
one slightly. Then begin to roll it out with a rolling pin. Repeat this
process, making sure to keep your dough well dusted with flour until you
have a thin layer of pasta. NOTE: A pasta machine may also be used for
this part.

Divide your pasta into two separate layers and lay them out on a floured
surface.

Place heaping teaspoons of the mixed cheese and spinach filling all
along the middle of one layer, spacing them about 2 inches apart. Brush
the pasta with water lightly with a pastry brush. Then take the second
layer and lay it over the first. Press the layer down against the first
layer, gently covering the mounds filling, making sure to fit it snugly
around the filling without tearing the pasta. Once you have completed
this process along the entire length of the pasta, you can cut it into
individual raviolis.

The raviolis will be ready to cook immediately in boiling water for
about 3 minutes but remember that these are really delicate. Stir the
water when cooking but be careful not to touch the ravioli itself.

MARINARA SAUCE (THE BEST TOMATO SAUCE FOR RAVIOLI)
Ingredients for tomato sauce:
2 small Spanish onion, minced
6 tablespoons butter
3 cans of Italian San Marzano tomatoes, peeled, cored and seeded
1 handful of basil leaves, kept whole or hand-torn into smaller pieces
Salt and freshly ground pepper
Heavy cream (optional)

In a thick-bottomed pan or 3 quart saucepan, warm and melt the butter
over medium-low heat. Add the onion and cook, stirring occasionally,
until it is soft and translucent.

Crush the tomatoes with a fork or by hand and add them to the pan. Cook
until the tomatoes break down and become sauce-like, roughly 15-20 minutes.

For a creamier sauce, add some room temperature heavy cream - quarter
cup, more or less.

Season with salt and pepper and add the basil. Serve over the ravioli.

Treasure Bars

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Treasure Bars

Heat oven to 350°. Grease and flour a jelly roll pan.

Combine:

2 cups flour
1/2 cup brown sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup margarine
3/4 cup milk
1 tsp vanilla
2 eggs

Stir in:

1 cup chocolate chips
1 cup maraschino cherries (drained and chopped)
1 cup salted peanuts (chopped)

Put in pan and bake 25-30 minutes.

Icing:

2 cups confectioners' sugar
2 TBS margarine (softened)
2-3 TBS milk
1/2 tsp vanilla
1/2 square melted baker's chocolate

Spread icing over warm bars, drizzle melted chocolate. Cool and cut into

bars. Makes 3 dozen. Do not freeze, store in an airtight container.

Banana Pancakes

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Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt       
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed


Combine flour, white sugar, baking powder and salt. In a separate bowl,
mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for

each pancake. Cook until pancakes are golden brown on both sides; serve hot.

English Bread Pudding [slow cooker]

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English Bread Pudding

From the Kitchen of:  Marie
Source:  English relatives who swear it is fit for the Queen.

      16   slices  day-old, firm-textured white bread (about 1 small loaf)

      1-3/4     c.      milk

      1 pkg.    mixed dried fruit (8 oz.) cut into small pieces
      1/2        c.      chopped nuts
      1     med.    apple, cored and chopped
      1/4       c.      butter or margarine, melted
      1/3    c.      packed brown sugar
      1               egg, slightly beaten
      1     tsp.    ground cinnamon
      1/4        tsp.    ground nutmeg
      1/4  tsp.    ground cloves

Tear bread, with crusts, into 1- to 2-inch pieces. Place in Crockery Pot. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts and apple. Combine remaining ingredients in small bowl. Pour over bread mixture. Stir well to blend. Cover and cook on low 31/2 to 4 hours or until skewer inserted in center comes out clean.

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/engbrdpud.html

Chinese Style Country Ribs [slow cooker]

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Chinese Style Country Ribs

From the Kitchen of:  Sylvia
Source:  Crockery Cookery

      1/4        c.      soy sauce
      1/4      c.      orange marmalade
      2 tbsp.   catsup
      1   clove   garlic, crushed
      3 to 4     lbs.    country-style spareribs*

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

Makes 4 to 6 servings.

*Also known as farm-style ribs. Regular spareribs may be substituted.

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/chnsribs.html

BAKED CHICKEN BREASTS

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BAKED CHICKEN BREASTS  

1/2 tsp. celery salt
1/2 tsp. paprika
1/8 tsp. pepper
1/2 c. plain low fat yogurt
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
Dash of garlic powder
3 chicken breast halves (skin removed)
3/4 c. crushed corn flakes

Blend all ingredients except chicken and corn flakes; mix well. Pour yogurt mixture over chicken and let set in refrigerator overnight. Next day coat each piece of chicken with corn flake crumbs. Place in a shallow non stick baking dish. Bake at 350 degrees for 45 to 60 minutes or until golden brown. Baste once during baking.

Find this recipe at:

http://www.cooks.com/rec/view/0,1939,148186-234203,00.html

CROCK POT CHICKEN NOODLE SOUP [slow cooker]

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CROCK POT CHICKEN NOODLE SOUP  

1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste

Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep innards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.

While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer.

Serves 8-10

Find this recipe at:

http://www.cooks.com/rec/view/0,1612,157181-240202,00.html

CONFETTI LATKAS

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CONFETTI LATKAS

2 med. onions
1 med. sweet potato
6 med. carrots
6 med. potatoes
1/2 c. matza meal
Salt & pepper to taste
6 eggs or egg beaters for low cholesterol

Grate onions, carrots and potatoes. Mix in matza meal, seasonings and eggs. Spoon into hot oil. Turn once, fry until golden brown.

Find this recipe at:

http://www.cooks.com/rec/view/0,1946,145176-248203,00.html

POTATO LATKAS

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POTATO LATKAS  

3 to 4 lg. potatoes, peeled and grated
1/4 c. minced or grated onion
1 heaping tbsp. flour
2 tsp. coarse kosher salt
1/3 tsp. baking powder
2 egg yolks, beaten
2 egg whites, beaten until stiff

Mix above ingredients in order given. Make sure to rinse potatoes to remove starch and pat dry with paper towel. Fold in egg white to batter. Fry mixture in oil about an inch deep. Drop batter from teaspoon. Fry to golden brown on both sides. Serve with applesauce.

Find this recipe at:

http://www.cooks.com/rec/doc/0,1850,156161-255203,00.html