Karithopita spiced walnut cake

Ingredients

6 eggs
2 1/2 cup bisquick
1/2 tsp cinnamon
1 tsp -salt
1/2 tsp ground cloves
3/4 tsp baking powder
2 cup sugar

2 1/2 cup chopped walnuts
1 1/2 cup milk
1 1/2 cup vegetable oil
3/4 cup sugar
1/2 cup -water
12″ strip orange peel
12″ strip lemon peel

1/2 cinnamon stick
1/4 cup honey
1/2 lemon; juiced
1/4 cup walnuts
1 tsp ground cinnamon

How to prepare

In a large mixing bowl place the eggs, bisquick, 1/2 tsp cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes.
Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 f. Pour the batter into a baking pan that is 10 x 14″, and 2 1/2″ deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours.
In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool.
Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon.

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Grilled salmon

Ingredients

2 lb salmon fillets
1 sliced onion
2 sliced carrots
1 can peas
2 sliced potatoes
salt and pepper
2 tbsp lemon juice

How to prepare

Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4″ above hot coals for about 40 minutes.

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Chicken sate

Ingredients

1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder

1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting

How to prepare

1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.

Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty

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Pear hazelnut sour cream pie

Ingredients

1 cup hazelnuts
2 tbsp unsalted butter
2 1/2 lb (about 5 medium sized) fresh pears, peeled, cored and sliced
1/2 vanilla bean or 1 tsp vanilla ext.
1/2 cup granulated sugar
1/4 cup all purpose flour

1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1 large egg
1 cup sour cream
pinch of salt
1/2 cup brown sugar, packed
1/2 tsp vanilla extract

1 tbsp lemon zest
1 pie shell

How to prepare

1. Preheat oven to 350 degrees f.
2. Spread whole hazelnuts in a single layer on a baking sheet and bake until toasted, up to 20 minutes, turning nuts after every 5 minutes. Cool slightly, then place nuts in a clean tea towel, fold towel to enclose nuts, and rub between your hands to remove as much of the nut skins as possible. Chop nuts coarsely and set aside.
3. In a heavy 10 or 12″ skillet, melt butter. Add pears and vanilla bean (or vanilla extract). Pour granulated sugar over pears and saut

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Dill pickle soup

Ingredients

1 cup margarine
1/2 cup flour
1 1/2 qt chicken broth
12 oz dill pickles, shredded or fine chopped (1 1/2 cups)
1 cup white wine/chicken broth
1/2 md onion, fine chopped
3 tbsp sugar
2 tbsp vinegar
1 tbsp worcestershire sauce
4 garlic cloves, minced
2 tsp salt
1 tsp dill weed
1 tsp curry powder
1/2 tsp white pepper
2 bay leaves
2 cup warm milk
Dash green food color, opt
Croutons, opt

How to prepare

In a lg kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients ; bring to a boil over med. Heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

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Balsamic chicken & broccoli

Ingredients

1 tbsp olive oil
1 garlic cloves, minced
1/2 small yellow onion, thinly sliced, cut into thirds
2 tbsp shallots, minced
1/4 cup white wine
2 whole chicken breasts, boneless, cut into strips
3 tbsp balsamic vinegar
2 cup broccoli spears
1 cup mushrooms, oyster or shitake, sliced or whole
1/3 cup chicken stock
1/4 tsp salt pasta or brown rice
freshly ground black pepper to taste

How to prepare

Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut

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Cilantro pesto fish tacos

Ingredients

Cilantro pesto 88888
1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalapeno pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz ea
freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes

How to prepare

Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice cabbage. Slice tomatoes thinly. Mix together with 1 tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet – this one leaf will add great flavor. Grind pepper over the fillets to taste. No salt! Brush a broiler pan with olive oil. Place your folded fish package on it and broil about 4″ from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat tortilla on both sides, 30 to 35 seconds, just until they go limp. To assemble the tacos: spread 1 tablespoon cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and green onion salad on top.

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Caribbean chicken & vegetable kebabs

Ingredients

8 large garlic cloves, minced
2 tsp ground coriander
2 tsp ground turmeric
2 tsp dried mustard
2 tsp ground cloves
1 tsp aniseed

3 lbs boneless skinless chicken breasts, thighs, cut into 1″ pieces
4 red onions cut into 1″ pieces
6 yellow summer squash, cut into 1/2″-thick rounds
4 zucchini, cut into 1/2″-thick rounds

1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers

How to prepare

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side.

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Oatmeal cookies

Ingredients

3/4 cup shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup all-purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 tsp cloves
1 cup raisins
1 cup chopped nuts
3 cups quick cooking oats

How to prepare

Preheat oven to 350f. Mix together the flour, salt, cinnamon, soda, and the cloves. In a separate bowl, mix together thoroughly the shortening, sugars, egg, water and vanilla. Add the flour mixture and then stir in the raisins, nuts and the oats. Drop dough by rounded teaspoonful about 1″ apart onto a greased baking sheet. Bake for 12 – 15 minutes or until almost no imprint remains when touched with the finger. Immediately remove from baking sheet. Store tightly in a covered container when cooled. Makes about 5 dozen

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