Baklava

Baklava

Ingredients :
- 1 package phillo pastry sheets -
- 4 cups chopped walnuts or pistachios -
- 1 tablespoons cinnamon -
- 1 teaspoon allspice -
- 1 teaspoon nutmeg -
- 1/2 teaspoon ground cloves -
- 1/2 cup sugar -
- 1 pound unsalted butter -
- Honey Syrup -
- 4 cups sugar -
- 2 cups water -
- 2 tablespoons lemon juice -
- 1/2 cup honey -

How to Prepare :
In a heavy saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. Continue to boil for 5 minutes. Take from heat and let cool. Preheat oven to 350F. Butter a 9" x 13" glass pan. Combine nuts, sugar and spices in a bowl, set aside. Melt butter. Layer half of the phillo dough sheets one at time into glass pan, brushing each sheet with melted butter. Pour nuts mixture over dough and continue layering remaining phillo sheets as before. Cut into 2" diamonds. Bake 30 minutes. Reduce heat to 225F and bake an additional 30 minutes. Pour cooled syrup over warm pastry. Let stand at least one hour before serving


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Onion Cookies

Onion Cookies

Ingredients :

Ingredients A
- 210 gm flour -
- 50 gm corn flour -
- 1/4 teaspoon salt -
- 1/2 baking powder -
- 1 cup corn flakes (blended finely) -

Ingredients B
- 150 cm butter -
- 100 gm castor sugar -
- 1 yolk -

Ingredients C
- 1 tablespoon fried shallots (x) -
- 3 shallots (x) -
- 3 garlic (x) -

(x): Pounded fine altogether
Beaten egg white for glazing

How to Prepare :
1. Sift together ingredients A and stir in corn flakes: set aside
2. Beat ingredients B till fluffy. Add in pounded ingredients. Fold in mixture A and mix well.
3. Roll out dough into 3 mm and cut into round shape with a cookie cutter.
4. Place on lightly greased baking tray, allowing room for spreading. Glace with egg white.
5. Bake in preheated oven 180 celcius for 15-20 minutes or till golden brown.
Makes about 6 dozen.


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Potato Salad

Potato Salad

Ingredients :
- 12 large potatoes
- 2 large onions
- 6 hard-boiled eggs
- 1 1/2 cups of celery
- 1 cup mayo
- 1 cup sweet pickle relish
- 2 tbsp vinegar
- 1/2 tsp salt
- 1/2 tsp pepper

How to Prepare :
Peel potatoes, dice into small pieces. Boil until tender. Chop eggs and add to potatoes. Let cool. Peel and chop fine the celery and onion. Add remaining ingredients, mix well. May need more mayo. Chill and serve.


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Sesame Chicken Balls

Sesame Chicken Balls

Ingredients :
- 1 lb / 500 g Maple Lodge Farms Ground Chicken -
- 1/4 cup / 50 ml light sour cream -
- 1/2 tsp / 2 ml salt -
- 1/4 tsp / 1 ml pepper -
- 1/3 cup / 75 ml flour -
- 1 egg -
- 1/2 cup / 125 ml sesame seeds
- 2 tsp / 10 ml paprika -
- 1/4 cup / 50 ml melted butter -

How to Prepare :
Combine ground chicken, sour cream, salt and pepper; mix well. shape (with wet hands) into 1 inch (2.5cm) balls. Dust lightly with 1 tbsp (15 ml) of water. Combine remaining flour, sesame seeds and paprika. Dip chicken balls into the egg mixture then into the sesame mixture. Place onto a greased baking sheet and drizzle with melted butter. Bake at 400°F (200°C) for 25 to 30 minutes, turning and brushing occasionally, until browned and cooked through.


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Chocolate Bananas

Chocolate Bananas

Ingredients :
- 4 medium bananas, peeled -
- 4 flat sticks -
- 200g dark cooking chocolate, broken into pieces -
- 3/4 cup cream -
- 1 cup shredded coconut, lightly toasted OR chopped nuts OR hundreds and thousands -

How to Prepare :
1. Place a stick into each banana and freeze for about 30 minutes.
2. Melt together chocolate and cream in a small saucepan.
3. Remove the bananas from the freezer and swirl to coat with chocolate sauce then roll in coconut, nuts or hundreds and thousands.
4. Place on a tray and refrigerate until set.


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Garlic Dip

Garlic Dip

I've been making this dip for years, and now my grown daughters fix it for their families. My mom makes it, too, and her motto is " you can never have too much garlic

- 1 packed (8 ounces) cream cheese, softened -
- 1/2 cup sour cream -
- 1 tablespoon milk -
- 1-1 1/2 teaspoons worcestershire sauce
- 3 garlic cloves, minced -
- 1/4 teaspoon salt -
- 1/8 teaspoon pepper -
- Fresh vegetables and/or pretzels -

In a small mixing bowl, beat the cream cheese, sour cream, milk, Worcestershire souce, garlic, salt and pepper. Serve with vegetables and/or pretzels.

Yield : 1 - 1/2 cups.

Mutritional Analysis : 1/4 cup if dip (oreoares with fat-free cream cheese and reduced - fat sour cream) equals 68 calories, 2 d fat ( 2 g saturated fat), 10 mg cholesterol, 333 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.

Diabetic Exchange : 1/2 fat - free milk.


Taste of Home 2004 - Annual Recipes

Raspberry Barbecue Wings

Raspberry Barbecue Wings

I came up with this recipe when I got tired of the same old wings. These are bake with onion and garlicm then boiled and basted with a mixtured of raspberry jam, barbecue sauce and jalapelo peppers. The sauce is also excellent on meat................and is great for dipping

- 2/3 cup barbecue sauce -
- 2/3 cup seedless rasberry jam -
- 2 tablespoons finely chopped onion -
- 1 to 2 jalapenos, seeded and finely chopped -
- 2 teasponns minced garlic, divided -
- 2 teaspoons liquid smoke, optional, divided -
- 1/4 teaspoons salt -
- 15 whole chicken wings (about 3 pounds) -
- 1 small onion, sliced -
- 1 cup water -

In small bowl, combine the barbecue sauce, jam, chopped onion, jalapenos, 1 teaspoon garlic, 1 teaspoon liquid smoke if disired and salt; mix well.
Cover and refigerate foe at least 2 hours.
Cur chicken wings into thee sections; discard wing tip section. Place the chicken wings in a greased 15-in x 10-in x 1-in. Bakin gpan. Top with sliced onion and remaining garlic. Combine the water and remaining liquit smoke if desired; pour over wings. Cover and bake at 350 o for minutes or until juicer run clear.
Transfer wings to a greased broiler pan; brus with sauce. Boil 4-6 in. from teh heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.

Yield : 10-12 servings.

Editor's note : 3 pounds of uncooked chicken wing section (wingettes) may be subtituted for the whole chicken wings. Omit cutting wings and discarding tips. When cutting or seeding hot peppers, use rubber or plastic glove to protec your hands. Avoid touching your face.

Taste of Home 2004 - Annual Recipes

Summer Squash Casserole

Summer Squash Casserole

Ingredients :
- 2 lbs zucchini OR yellow squash (about 6 cups sliced in all) -
- 1/4 c chopped onion -
- Salt to taste, optional -
- 1 can (10-3/4 oz) condensed cream of chicken soup -
- 1 c dairy sour cream -
- 1 c shredded carrots -
- 1 package (8 oz) herb seasoned stuffing mix -
- 1/2 c melted butter or margerine -

How to Prepare :
1. Heat oven to 350 degrees. Combine squash (or zucchini) and onion in a large sauce pan. Cover with water (not too much) and season with salt if desired. Cook for 5 minutes and then drain.
2. Combine soup and sour cream in a large bowel. Stir in the carrots. Fold in squash and onions. Then combine the stuffing mix and butter.
3. Spread half of the mixture into the bottom of a 12x7-1/2x1/2 inch baking dish. Spoon in vegetable mixture, sprinkle with remaining stuffine and bake for 30 minutes or until heated thoroughly.


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Lamb Tagine

Lamb Tagine

Ingredients :
- 3 tablespoons olive oil, divided -
- 2 pounds lamb meat, cut into 1 1/2 inch cubes -
- 2 teaspoons paprika -
- 1/4 teaspoon ground turmeric -
- 1/2 teaspoon ground cumin -
- 1/4 teaspoon cayenne pepper -
- 1 teaspoon ground cinnamon -
- 1/4 teaspoon ground cloves -
- 1/2 teaspoon ground cardamom -
- 1 teaspoon kosher salt -
- 1/2 teaspoon ground ginger -
- 1 pinch saffron -
- 3/4 teaspoon garlic powder -
- 3/4 teaspoon ground coriander -
- 2 medium onions, cut into 1-inch cubes -
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips -
- 3 cloves garlic, minced -
- 1 tablespoon freshly grated ginger -
- 1 lemon, zested -
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth -
- 1 tablespoon sun-dried tomato paste -
- 1 tablespoon honey -
- 1 tablespoon cornstarch (optional) -
- 1 tablespoon water (optional) -


How to Prepare :
1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.


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Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts

Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts


Simple to prepare, yet simply divine. Delicate angel hair pasta is tossed with watercress. artichoke hearts, Parmesan, crème fraîche and lemon juice. This lovely dish proves that combining the best quality ingredients makes incredible meals a snap. A chilled buttery Chardonnay provides a fabulous contrast to the pasta's underlying tart lemon flavor.
Serves 4

Ingredients :
- 1 tablespoon sea salt -
- 10 ounces (dry) angel hair pasta -
- 1 bunch watercress (or other tender green like spinach or arugula) -
- 3/4 cup Parmesan cheese, grated -
- 1 1/2 cups artichoke hearts, cut into 1-inch pieces -
- 2 tablespoons lemon juice -
- 1/2 cup crème fraîche -
- sea salt, to taste -

How to Prepare :
1. Fill large pot with water and bring to boil. Add one tablespoon salt, then add pasta and cook according to package directions.
2. Separate the watercress leaves from their stems and combine leaves with the Parmesan and artichokes hearts and set aside.
3. Drain pasta after it cooks, reserving 2 tablespoons of pasta water. Quickly return drained pasta to warm pot and stir in lemon juice and the reserved pasta water.
4. Mix pasta with crème fraîche then add watercress mixture. Salt to taste and serve warm.
Nutrition Info

Per serving (7.15 oz-wt.): 380 calories (110 from fat), 12g total fat, 6g saturated fat, 18g protein, 54g total carbohydrate (8g dietary fiber, 3g sugar), 30mg cholesterol, 640mg sodium


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Warm Chicken Salad

Warm Chicken Salad

Ingredients :
- 6 cups / 1.5 l Maple Lodge Farms Premium Chicken Breast Roast -
- 1/2 red pepper, cut into strips -
- 1/2 small red onion, sliced -
- 1/2 lb / 250 g mixed salad greens -
- 1 tbsp / 15 ml olive oil -
- 1 cup / 250 ml bean sprouts -

DRESSING
- 1/2 tsp / 2 ml juice of one orange
- 2 tbsp / 30 ml sesame oil
- 1 tsp / 5 ml Dijon mustard
- 1 tsp / 5 ml freshly ground pepper, to taste

How to Prepare :
Combine dressing ingredients; set aside. Divide greens among 4 individual servings plates. Top with red pepper and onion slices. In a skillet, stir fry chicken breast roast strips in olive oil until lightly browned. Whisk dressing and add to pan; heat for 30 seconds. Pour equally over salad plates and top with bean sprouts. Serve immediately.

Nutritional Information
CALORIES : 196.7
PROTEIN : 13.8g
FAT : 12g
CARBOHYDRATES : 10.7g
DIETARY FIBRE : 2.8g


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