Cannoli recipe
From the Kitchen of Char, MS
Ok.. I admit to cheating and buying the
cannoli shells from an Italian market.
They are a challenge to make perfectly. :)
The filling is easy.
12 ounces of ricotta cheese
1/4 tsp. vanilla
1/2 cup confectioner's sugar
dash of cinnamon
2 ounces chocolate chips (I never measure
just throw in what looks good) OR
diced candied fruits
Combine well. refrigerate to set back up.
Fill cannoli shells and enjoy!
If you want to try and make cannoli shells
you will need a special metal bar to wrap
them in while still warm. It's a challenge.
Gyro recipe
From the Kitchen of Char, MS
I purchase our Gyro meat from the freezer
section of a Mediteranean market. It
comes sliced and cooked. You heat these
slices up on a hot griddle that is NOT
greased. Heat on both sides for a few
minutes. Until lightly browned edges
occur. Gyro meat is traditionally
lamb...but many times is mixed lamb
and beef.
Purchase whole pita bread. Heat these
on the same griddle for a few minutes
to warm through and they become more
"pliable".
Dice tomatoes, put aside.
De-seed 1/2 cucumber and dice. Put aside.
Now here's the key ingredients to make the
traditional yogurt sauce:
Mint, Basil, Onions, Tarragon, Garlic,
Black Pepper, Rose Buds.
Now...we can make this by doing a pinch
of this and a pinch of that and blending
well. The order of this is important as
to the amounts. The first ingredients is
used most and the last is used least. I
don't measure...sorry.
OR
The easy way out? Purchase a yogurt dip
mix seasoning called Sadaf from the
Mediteranean Market. (again I cheat MOST
times) If sadaf is not available, look
for the English words Yogurt Dip Mix
Seasoning on packets. They usually
translate it for us.
Add 1 Tbs. of this seasoning mix to
an 8 oz container of yogurt. Add your
1/2 diced, de-seeded cucumber.
Blend well and refrigerate to allow
the flavors to blend together.
You can marinate thinly sliced onions
in some oil with a little of this
seasoning. I steam the sliced onions a few
minutes, then drain excess liquid, add
to oil & seasoning. Now...my family
prefers no onions so I usually omit
this step.
To put together:
Add some hot gyro meat to the warmed
pita bread. Add diced tomatoes. Onions,
if desired. Add about 2 Tbs yogurt sauce
(my DD likes lots more as it IS so good!)
Wrap up and eat!
This does not require lots of meat...
just enough to fill the pita in one
layer. A box of meat lasts us quite
a few meals. I think I get about 12
gyros per box.
NOW: IF YOU WANT TO TOTALLY CHEAT----
Casbah makes Gyro box meal. You can
add ground beef or lamb or whatever
you want to use. this isn't bad. It's
cheap and easy. BUT... to me it isn't
traditional enough. Though I have
used it in the past. You can purchase
this at a good grocery store, health
food store or specialty markets.
Well, now I need to make a Mediteranean
Market list! I am totally out of Gyro
meat again. My DD absolutely loves them
and when we go to the market we get a
"cool" treat. Always a weird drink to
try and a dessert or candy we've never
had.
Rotel spicy meatloaf
From the Kitchen of Char, MS
1 pound ground beef
3 slices bread, torn into small pieces
1 egg
1-10 ounce can Rotel tomatoes
1 small onion, chopped
2 tsp. chili powder
1/2 tsp. black pepper
1/3 cup chili sauce
Preheat oven to 375 degrees. Combine first
7 ingredients. Spread into an ungreased
loaf pan. Bake one hour; drain excess fat.
Spoon chili sauce over cooked loaf and
bake another 15 minutes. This doubles
and freezes well.
PS: I use paprika, parsley and garlic in this as well.
Cottage Cheese Meatloaf
From the Kitchen of Char, MS
1 cup cottage cheese
1/4 cup eggs
1/4 cup ketchup
2 Tbs. onion powder (I use fresh onion)
1 Tbs. prepared mustard (honey mustard
is yummy)
1/2 cup quick cooking oats (instant)
1 tsp. salt (I use 1/2 tsp.)
1/8 tsp. black pepper (I use 1/2 tsp.)
sprinkle of worcheshire (sp?) sauce
1 pound ground sirloin (or whatever..)
1/3 cup parmesan cheese
In a bowl, combine the first 8 ingredients.
Add beef and mix well. Press into an
un-greased 8 inch square (I use loaf pans).
Bake at 350 degress for 20 minutes. Sprinkle
with parmesan cheese and bake for an
additional 15-20 minutes or until the meat
is cooked through. Remove from oven and let
stand 15 minutes. Serve and enjoy!!
This is moist and quite delicious. I add
garlic, black pepper, salt, onion, paprika,
a smidgen of thyme and some parsley. You
can play with some of the seasonings to
your families liking. Have fun!
Tasty Mexican Supper
From the Kitchen of Michelle, CA
Preparation time: 5 minutes Cook time: 50 minutes
Serves: 4
Serve with: Salad
Ingredients:
1 cup BROWN RICE (3 cups after cooking)*
2 cups browned GROUND BEEF **
1/2 cup chopped ONION
1 can TOMATO SOUP
1/2 cup MILK
1 cup PICANTE SAUCE or SALSA
1 cup frozen CORN, thawed
1 cup shredded CHEDDAR CHEESE (we use lowfat)
Directions:
Cook RICE according to package directions. Ten
minutes before rice is done, mix GROUND BEEF,
ONION, TOMATO SOUP, MILK, and PICANTE SAUCE
in a large pan. Heat till bubbly, stir in the
CORN, reduce heat. When rice is done stir it
into the sauce mixture. Stir in the CHEESE.
* You can use white rice but brown is healthier
and even the members of my family who complain
when I serve brown rice don't notice it in
this recipe.
** I buy ground beef when it is on sale. I brown
it when I get it home, place it in a collander,
and pour boiling water over the beef to remove
most of the fat. I bag this in one and two cup
portions and freeze. Then I have browned ground
beef ready whenever I need it.
For a meatless version substitute a can of beans
(Pinto, Black, Kidney, etc), drained.
Savory Shepherd's Pie
From the Kitchen of Char, MS
3 small potatoes (3/4 pound)
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
2 TBS butter
1/4 tsp. sea salt
2-4 TBS milk
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 TBS olive oil
1 15-ounce can kidney beans, rinsed and
drained
1 14 1/2-ounce can whole tomatoes,
drained and cut up (save tomato juice
in freezer for soup)
1 10-ounce package frozen whole kernel corn OR
mixed vegetables
1 8-ounce can tomato sauce (I use homemade)
1 tsp. Worchestershire sauce
1/2 tsp. turbinado sugar or honey
1 cup shredded cheddar cheese (4 ounces)
Paprika to taste
Peel and quarter potatoes. Cook, covered, in
a small amount of boiling lightly salted
water for 20-25 minutes or until tender.
Drain. Mash with a potato masher or beat
with an electric mixer on low speed. In a
small saucepan cook garlic and dried basil
in butter for 15 seconds. Add to mashed
potatoes along with sea salt. Gradually
beat in enough milk to make light and
fluffy. Set aside.
For filling, in a medium saucepan cook onion
and carrot in hot olive oil until onion is
tender but not brown. Stir in kidney beans,
tomatoes, frozen vegetables, tomato sauce,
Worchestershire sauce, and sugar or honey.
Heat until bubbly.
Transfer vegetable mixture to an 8x8x2-inch
square baking pan. Drop mashed potatoes in
4 mounds over vegetable mixture. Sprinkle
with cheddar cheese and, if desired, paprika.
Bake, uncovered, in a 375 degree oven for
25-30 minutes or until heated through and
cheese begins to brown lightly. Makes 4
servings.
More coming soon...
