Bite Size Taco Turnovers

Ingredients

1/2 lb ground beef
1/4 cup taco sauce
1 1/2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 refrigerated pizza dough
1/4 cup shredded American or cheddar
cheese
1 egg
1 tsp water

How to prepare

Brown meat; drain. Stir in taco sauce and seasonings; set aside. Roll pizza dough out to a 14X10 1/2″ rectangle, then cut into 12 3 1/2″ squares. Place filling on squares; sprinkle with cheese. Lifting dough up and over to make triangles, brush edges with water and press edges with fork to seal. Pierce with a fork. Brush with combined egg and water. Bake at 425 F. 8-10 minutes. Let stand 5 minutes before serving. Serving Size : 12 Better Homes and Gardens Holiday Appetizers 1995

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Chocolate Tea Bread

Ingredients

1/2 cup applesauce
1/3 cup shortening
2 eggs
1/3 cup water
1 1/4 cup sugar
1 1/2 cup allpurpose flour
1/3 cup baking cocoa

1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
1 cup semisweet chocolate chips
1/3 cup chopped walnuts
GLAZE:
1/2 cup confectioners sugar
1 to 2 tbsp milk
1/4 tsp vanilla extract
Pinch salt

How to prepare

In a mixing bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2 1/2 min., scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5x3in. loaf pan. Bake at 350’F for 6070 min. or until a toothpick inserted in the center comes out clean. Cool in pan 10 min. before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread. Yield: 1 loaf(Taste of Home Feb/March 97)

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Pretzels

Ingredients

1 1/2 cups warm water
1 pkg dry yeast
1 tsp salt
1 tbsp sugar
4 cups all-purpose flour
1/4 cup baking soda
12 cups water

Coarse salt

How to prepare

Add yeast to warm water and stir until muddy. Add salt, sugar, and flour. Mix and knead until dough is smooth. Let rise in greased, covered bowl for 1 hour or until double. Punch down dough and shape into 12 pretzels. Boil 12 cups of water and 1/4 cup baking soda. Boil each pretzel for 1 minute in the soda water solution. Place on ungreased cookie sheets and bake at 475 for 12-15 minutes. These get stale very fast.

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Hawaiian jerky

Ingredients

1 tsp salt
1 tsp ground ginger
1 tbsp brown sugar
1/4 pepper
1/8 tsp cayenne pepper
1 garlic clove, crushed
1/4 cup pineapple juice
1/4 cup soy sauce
1 lb lean meat, thinly sliced (3/16 to 1/4″ thick)

How to prepare

Mix everything except the meat together marinate the meat in the mixture (works well In a ziploc bag) for 6 to 12 hours in the refrigerator, mixing occasionally drain And dehydrate

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Fried Eggplant Sandwiches

Ingredients

1 eggplant
salt
6 oz mozzarella cheese (not grated)
1/2 tsp yeast
1 1/2 cups warm water (105-115 F)
2 cups plain flour
pepper to taste
4 1/2 tsp oil
1 lg egg white
oil for frying

How to prepare

Slice the eggplant into 1/4″ rounds. Sprinkle with salt and let drain in a colander for about an hour. Slice the mozzarella into thin slices and trim to the shape of the eggplant slices. Sprinkle the yeast over the warm water and stir until is dissolved. Whisk in 1 1/2 cups flour and the pepper until smooth. Keep at room temp for 30 min. Rinse and pat dry the eggplant slices. Fry them in batches using 1 tsp oil per batch over med heat about 2 min per side. Remove to paper towels to drain while you finish the other slices. Place a cheese slice between each two eggplant slices (like a sandwich). Press firmly together and dip in the remaining flour to coat both sides. Beat the egg white until stiff (but not dry) peaks form. Fold into the yeast mixture. Heat oil (about 1 inch deep) in a lg frying pan. Dip 1 eggplant sandwich into the batter at a time and place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side until light brown. Place on paper towels to drain oil until all are done. Serve hot. These are great with a horseradish type dressing on top! Depending on the size of the eggplant, this could make 6-12 sandwiches.

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Spicy carrots

Ingredients

4-5 lg carrots chopped
1 1/2 cup seasoned rice vinegar
1/2 cup olive oil
2+ cloves garlic, sliced
1/8 cup parsley
1 tbsp sugar
1/4 cup chopped cilantro
1/2 cup onion sliced into 1/2 rings
1/4+ cup jalapenos w/ juice sliced lengthwise

How to prepare

Bring all ingredients to a boil except carrots . Pour mixture over carrots and let sit at least 2 hrs. Enjoy! These keep for a very long time, at least 2-3 weeks, put in airtight container. Refrigerate before eating.

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Garlic toast

Ingredients

4 slices good quality white or egg bread
1 clove garlic, crushed
4 tbsp butter
1 tbsp finely chopped parsley

How to prepare

Remove crusts from bread. Melt butter in small skillet. Add garlic and cook over low heat for 2 minutes. Add parsley and salt to taste. Dip the bread into the garlic butter, coating each side, place on a baking sheet. Bake at 375 f. For 10 minutes, then turn and bake an additional 5 minutes. Drain on paper towels. May be frozen makes 12 to 16 toasts.

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