Foods Recipes

4 Thick veal or lamb chops,

-fat trimmed 2 tb Flour

2 tb Vegetable oil

1 md Onion, chopped

1 Or 2 large garlic cloves,

-minced 1 ts Ground cumin

1 ts Salt

1/4 ts Saffron threads

1/4 ts Ground coriander

1/4 ts Cayenne pepper

1 c Chicken stock (240 ml)

1 1/2 tb Tomato paste

3 tb Yogurt

1 tb Lemon juice

1 lg Tomato, peeled, seeded &

-diced 1 Cucumber, peeled, seeded &

-diced Salt and pepper Rose Hansen & Associates (Sausalito, Ca.) donated this recipe which is delicious served with saffron biryani, pilaf or couscous. Dredge chops in flour and brown on both sides in hot oil in a Dutch oven on medium heat. Remove chops from pot and keep warm. Saute onion, garlic and spices in pot over low heat, stirring when needed, until onion is limp. Add broth and chops. Simmer covered until meat is tender, about 50 minutes. Remove chops, keep warm. Drain off excess fat from pot, whisk in tomato paste and reduce liquid over high heat to 1 1/2 cups. Meanwhile, mix last 5 ingredients together. Pour hot sauce over meat, and serve with yogurt mixture around each chop. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.

2 1/2 c Buttermilk baking mix (??)

1/2 c Sugar

1 ts Cinnamon

1/2 ts Cloves

1/2 ts Nutmeg

1/2 c Applesauce

1 sm Can undiluted evaporated

-milk 2 tb Oil

1 Egg, beaten

Using baby food eliminates the need to puree Combine baking mix, sugar, cinnamon, cloves, and nutmeg in medium bowl;mix well. Beat together applesauce, evaporated milk, oil, and egg. Add liquid mixture to dry mixture. Stir just until dry ingredients are moistened. Fill 12 buttered muffin cups 2/3 full of batter. Bake in hot oven (400F) 15-20 minutes. Cool slightly; remove from pan. Makes 12 muffins. TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon. Dip tops of muffins in 2 tbsp melted butter, then roll tops in cinnamon sugar mixture. ** You may substitute one fo the following for the applesauce: 4-1/2 oz jar strained plums, apricots with tapioca, strained pears, or strained squash. Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.

1/2 lb Pork butt in one piece

5 lg Jyo black mushrooms

2 sm Dried red chili peppers,

Minced 2 lg Cloves garlic, minced

2 ts Fresh ginger root, minced

1 sm Bell pepper

1/4 c Bamboo shoots

1 lg Carrot

1 Cube bean curd

1/3 c Mushroom liquid

1 tb Thin soy sauce

1 pn Sugar

1 ts Salt

2 tb Peanut oil

Cornstarch paste Preparation: In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.

1/2 lb Pork butt; in one piece

5 ea Mushrooms; large jyo black

2 ea Small dried red chili pepper

2 ea Large cloves garlic, minced

2 t Ginger root, minced

1 ea Small bell pepper

1/4 c Bamboo shoots

1 ea Large carrot

1 ea Cube bean curd

1/3 c Mushroom liquid

1 T Thin soy sauce

1 pn Sugar

1 t Salt

2 T Peanut oil

1 ea Cornstarch paste; as require

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount

with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.

1/2 c Sweet butter or margarine

1 c Granulated sugar

3 Eggs

2 c Sifted all-purpose flour

2 ts Baking powder

1 ts Salt

1 c Plain yogurt

1 ts Baking soda

1 ts Vanilla extract

3/4 c Raisins

1 ts Ground cinnamon

1/2 ts Grated nutmeg

1/4 ts Ground cloves

1/2 c Chopped walnuts (optional)

Cream the butter and sugar together, then add the eggs, one at a time, beating well after each addition. Meanwhile, sift the flour with the baking powder and salt and add gradually to the batter, beating on medium speed. Combine the yogurt with the baking soda and add to the batter, a few tablespoons at a time, along with the vanilla. Mix together the raisins, spices, and if desired, the walnuts. Pour half the batter into a buttered 9-inch-square pan and sprinkle half the raisin mixture evenly over it. Pour in the rest of the batter and top with the raisin mixture. Bake in a moderate oven (350 degrees F) for 40 to 45 minutes, or until cake springs back to the touch of your finger. Remove to a cake rack and cool in the pan. Cut into squares or diamond shapes when cool. Note: Cupcakes are more popular than cake squares in the larger Greek cities. This recipe would make a dozen cupcakes. * Source: The Food of Greece, by Vilma Liacouras Chantiles * Typed for you by Karen Mintzias