Recipes From the Library Ladies

DIRECTIONS:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
In a large heavy skillet, saute� meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.

Recipes from "Topics to Chew On" on September 27, 2005

"Mission Trip to Bulgaria" with Charles Campbell

Food from Bulgaria

Bulgarian Moussaka

3/4 lb lean ground beef	1 1/2 cup yogurt
1/2 lb lean ground pork	1/2 cup fresh chopped parsley
4 cups 1/2 inch cut peeled potato cubes	1 Tbsp fresh chopped oregano
1 large onion finely chopped	3 Tbsp flour
1/3 cup crushed garlic	4 tsp cooking oil
3 large tomatoes finely chopped	1/2 cup chopped green onion
4 large eggs	salt and pepper to taste
1/2 cup feta cheese crumbles

In a large skillet, brown ground meat together in oil.

Add onion, garlic, oregano, salt and pepper and cook for 5 more minutes.

While this is cooking, mix eggs, yogurt, feta cheese, and flour together.

Mix meat, potatoes, tomatoes and parsley together.

Place in 9 X 13 baking dish and pour egg mixture over top. Sprinkle green onion on top.

Bake at 350 degrees for 1 hour covered, and an additional 1/2 hour uncovered.

Let rest 10 minutes before serving.

Shopska Salad

4 Tomatoes	2 cucumbers
2 green peppers	2 Tbsp chopped parsley
2 Tbsp chopped onion or green onion	1/2 lb feta cheese crumbles
salt, vinegar and oil to taste

Cut tomatoes, cucumbers, and peppers in small pieces. Mix well with the remaining ingredients. Serve with the feta cheese on top.

**SMALL FLAT LOAVES WITH CHEESE**
Ingredients	1 kg flour (about 7 cups) 3 tea cupfuls of crumbled cheese 500 g yogurt 3 eggs 100 g butter 1 teaspoonful of baking soda

Directions:

Knead the mess and then divide it into 15 balls.

Make a flat loaf of each ball, shape a hole in its middle and put a small pat of butter in it.

Arrange the loaves in an oiled tin and bake them on a medium oven, 15-18 minutes..

Galaktoboureko: Milk Pie

4 cups milk
1/2 cup fine semolina
1 cup sugar
2/3 cup unsalted butter
4 eggs
1/2 teaspoon vanilla extract
1 pound thick, commercial phyllo dough
2/3 cup clarified butter, to brush dough
3 cups water
2 cups sugar
1/2 lemon

In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.

Preheat the oven to 375 degrees F.

Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.

Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.

With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.

The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.

Let cool, and serve, cutting pieces along the slits that you made before baking the pie.

Favorite Summer Fruit Recipes:

Rhubarb Berry Coffee Cake

1 package yellow cake mix, divided	1 cup sour cream
2/3 cup brown sugar	1 1/2 cups finely chopped fresh rhubarb
2 TBsp cold butter or margarine	1 1/2 cups sliced fresh strawberries
3/4 cup chopped walnuts, optional	⅛ cup cream cheese frosting, optional
2 eggs

In a bowl combine 2/3 cup cake mix and sugar. Cut in butter until crumbly, add nuts and set aside. Place remaining cake mix in another bowl; add the eggs and sour cream. Fold in rhubarb and strawberries. Spread in greased 9 X 13 baking dish. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 40-50 minutes or until a tooth pick comes out clean. Cool on a wire rack. If desired drizzle with cream cheese frosting, microwave for 15 seconds to soften.

Fresh Strawberry or Raspberry Pie with No-Roll Pastry

Stir 1 cup flour and 1/2 tsp together with a fork. Cut in 1/4 cup plus 2 Tbsp margarine until mixture resembles coarse crumbs. Sprinkle with 2-3 Tbsp water, a Tbsp at a time, mixing lightly after each addition until moist enough to hold together. Press into a 9 inch pie plate. Bake at 450 degrees for 8 minutes.

Berry Filling: (Need 1 qt. berries)

1 cup berries, mashed

1 cup water

3 Tbsp cornstarch

1 cup sugar

Mix together in saucepan and cook until clear. Place fresh uncut berries in cooled crust and pour cooled filling over berries. Refrigerate for 2 hours before eating

Rhubarb or Raspberry Muffins

3/4 cup brown sugar	2 cups white flour, or 1 1/2 cups white flour and 1/2 cup whole wheat flour
1/2 cup buttermilk or sour milk	1/2 tsp soda
� cup oil	1/2 tsp salt
1 egg, beaten	1 generous cup rhubarb or raspberries
1 tsp vanilla	1/2 cup chopped nuts, optional

In mixing bowl combine brown sugar, buttermilk, oil, egg and vanilla. then add flour, soda, salt and stir until just combined. Add fruit, and nuts if desired. Spoon into 12 greased muffin cups. For rhubarb muffins you may add a streusel topping before baking: 1/4 cup brown sugar, 1/4 cup chopped nuts (optional), 1/2 tsp cinnamon. Bake at 275 degrees for 20 minutes.

Cinnamon Pumpkin Soup

If you prefer the added texture, you may omit the processing step.

3 tbs butter, softened	1 (15oz) can pumpkin puree
3 tbs brown sugar, divided	1 tsp salt
1 tsp ground cinnamon	1 tsp ground cinnamon
2 day-old croissants	⅛ tsp ground ginger
1 c finely chopped onion	⅛ tsp ground black pepper
2 tbs butter	1 c heavy whipping cream OR
2 (14.5oz) cans chicken broth	1 c fat-free evaporated milk

Preheat oven to 400 degrees F. Combine softened butter, 1 tbs brown sugar, and 1 tsp cinnamon. Thinly slice day-old croissants. Spread butter mixture on one side of each croissant slice. Place slices, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bead is crisp and topping is bubbly.

Saute onion in 2 tbs butter in a medium saucepan until translucent and tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into blender or processor container. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, 2 tbs brown sugar, salt, cinnamon, ginger, and pepper. Stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Stir in cream or evaporated milk and heat through. Do not boil. Ladle into soup bowls and top with cinnamon croissant croutons.

Alternate garnish: Cut 2 corn tortillas into very thin strips. Saute in 1 tbs vegetable oil until crisp. Drain on paper toweling and sprinkle immediately with cinnamon sugar.

Cheese-Vegetable Chowder

Reduce the saturated fats in this recipe by making the roux with vegetable oil instead of butter, using skim milk, and reduced-fat processed cheese. And -- make yourself happy by substituting your favorite vegetables!

4 tbs butter

1 pound bag frozen green beans

1 bunch celery, chopped

1 pound bag frozen cut broccoli

2 cloves garlic, minced

1-pound bag frozen corn

1 large white onion, chopped

1/2 cup butter

7 cups chicken stock

1/2 cup flour

6 potatoes, pared and diced

3 cups milk

3 cups chopped carrots

1 lb. processed cheese, cubed

Melt 4 tbs butter in large pot. Add celery, garlic, and onion. Saute� gently until celery and onion are soft. Add stock and remaining vegetables. Bring to a boil; reduce heat and simmer 30 minutes, or until vegetables reach desired doneness.

Meanwhile, in a medium saucepan over medium heat, melt 1/2 cup butter. Whisk in flour all at once to form a roux and let cook until flour begins to be tan, but not at all brown. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour mixture into large pot, and stir into soup. Heat through and serve. (32 servings).

Mama's Italian Wedding Soup

1 lb. extra-lean ground beef

2 1/2quarts chicken stock

2 eggs, beaten

2 cups spinach - packed, rinsed

1/2 cup dried bread crumbs

and thinly sliced

2 tbs grated parmesan cheese

1 cup orzo pasta

1 tsp dried basil

1/2 cup diced carrots

3 tbs minced onion

Combine beef, egg, breadcrumbs, cheese, basil and onion in a medium bowl. Shape mixture into 1/2 inch balls and set aside.

In a large stockpot heat stock to boiling. Stir in spinach, pasta, carrot, and meatballs. Return to boiling; reduce heat to medium. Cook, stirring frequently, at a simmer for 10 minutes or until pasta is al dente and meatballs are no longer pink. Serve hot with parmesan cheese sprinkled on top. Serves 10.

Cream of Tomato-Basil Soup

1 tbs butter

1 can (6 oz) tomato paste

2 tbs olive oil

1/2 cup flour

1 medium onion, chopped

11/2 cups water

1 garlic clove, minced

1 can fat-free evaporated milk

2 cans diced tomatoes

⅛ tsp ground black pepper

1/2 tsp. salt

2 tbs minced fresh basil leaves

Pinch ground black pepper

2 scallions, sliced

Heat butter and oil in a 3-quart saucepan over low heat. Add onion and garlic and saute� until tender and onion is translucent. Add tomatoes, salt, and pepper; cook over medium-high heat for 3 minutes. Remove from heat and add tomato paste. In a small bowl, stir flour and 1/2 cup water until smooth; add to soup. Gradually stir in remaining 1 cup water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes. Add milk and basil; simmer just until heated through. Do not boil. Garnish with sliced scallions. Serves 6.

Hot Spiced Apples

The surprise ingredient in this recipe is jellied cranberry sauce. If you are serving this as a topping for ice cream or cake, try substituting whole cranberry relish for added texture.

10 lbs cooking apples

1/2 tsp cinnamon

1 cup water

1 can jellied cranberry sauce

1 cup brown sugar

Core and slice apples, making 8 wedges from each apple. In a saucepan, melt brown sugar in water over medium heat. Add cinnamon and stir. Bring to a boil; reduce heat and cook for 10 minutes over low heat, stirring frequently. Mash cranberry sauce and add to pan. Continue to stir over low heat until cranberry sauce is melted into syrup. Place apples in a large pot and pour syrup over them. Simmer on low heat until apples are softened. Serve as a side dish, or over ice cream or cake for a warm dessert.

Easy French Bread

2 pkg. dry yeast

2 tsp salt

1/2 c warm water

2 c boiling water

1/2 tsp sugar

71/2 - 8 c flour

2 tbs sugar

1 egg, beaten

2 tbs fat

2 tbs milk

Poppy or sesame seeds, optional

Dissolve yeast in warm water mixed with � tsp sugar. Combine 2 tbs sugar, fat, salt, and boiling water. Cool to lukewarm and add yeast mixture. Stir in flour. Knead 10 minutes, or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half. On floured surface, roll each half to a 12"x15" rectangle.

Roll up, starting at 15" edge. Place loaves on greased cookie sheets and make 4 or 5 slashes diagonally across tops. Let rise until double. Mix beaten egg with 2 tbs. milk and brush on loaves. Sprinkle seeds atop, if desired. Bake at 400 degrees for 20 minutes.

Tomato Bread

"Make-it-by-hand and don't spare the kneading" bread-baker Nancy found this scrumptious recipe at www.breadrecipe.com. Nancy has since become a fan of online cookbooks because of their ability to share personal recipes from everyday people.

1 cup tomato juice

1/4 cup chopped fresh parsley

1 cup water

1/2 cup chopped fresh green onions

1 package rapid rise yeast

2 large garlic cloves, pressed

1/2 cup vegetable oil

1 medium carrot, thinly shaved

1/3 cup honey

1 tsp. salt

5 to 7 cups bread flour

Heat tomato juice and water in a saucepan over low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey. Stir to dissolve yeast. Allow to rest until yeast is creamy.

Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat surface completely. Allow to rise in a warm place until doubled in size.

Punch down and divide into halves. Form two loaves, and put into greased 9"x5" loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.

Parmesan Herb Bread

Here's another recipe from www.breadrecipe.com No matter how I try, though, the results are just never as good as Nancy's.

2 cups warm water

4 1/2 tsp. active dry yeast

2 Tbs. butter, softened

1/2 cup grated parmesan cheese

1 1/2 Tbs. dried oregano

1 Tbs. grated parmesan cheese

2 Tbs. white sugar

4 1/2 cups all-purpose flour

2 tsp. salt

Sprinkle yeast over water in large bow. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano, and 3 cups of the flour. Beat at low speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled.

Preheat oven to 350� F. Lightly grease a round, 2-quart casserole. Set aside.

Stir batter down � minute. Turn batter into casserole. Sprinkle with remaining 1 Tbs. Parmesan cheese.

Bake at 350 dgrees F for 55 minutes.

Flemish Beef Barley Soup

3 lb. beef, cut into chunks

1 1/2 cups pearled barley

1 large onion, coarsely chopped

1 lb. cut green beans

2 Tbs. vegetable oil

2 Tbs. Worcestershire sauce

6 cups good beef stock

Salt and pepper to taste

2 cups water

1 12-oz. can beer

Saute onion lightly in oil. When onion is translucent, stir in beef and brown. Add beef stock and water; bring to a boil. Reduce heat and simmer 1 hour.

Add barley and beans, Worcestershire sauce, salt and pepper. Bring back to a boil; again reduce heat and simmer 30 minutes.

15 minutes before serving, stir in beer (O'Doul's or other no-alcohol beer works fine) and heat through.

Linda's Quick Broccoli-Cheese Soup

1 jar alfredo sauce for pasta

1 quart milk (or more or less, depending upon preference)

8 oz shredded cheddar cheese (or substitute another flavorful cheese good for melting)

1 lb. bag frozen broccoli, thawed and chopped finely

Salt and pepper to taste

Empty pasta sauce into pot. Slowly stir in milk until thoroughly blended. Heat slowly until warm but not boiling. Add cheese, broccoli, and seasonings; stir over low heat until cheese is melted and soup is hot. Serve with additional shredded cheese on top, if desired.

Ravioli Soup

Actually, this recipe can be shortened by using pasta sauce from a jar and beef broth from a can. But the results are just not quite the same�.

1 head garlic chopped finely

1/2 tsp dried oregano

1 large onion, diced

1/2 tsp dried basil

2 tbs olive oil

Salt and pepper to taste

8 cups good beef stock

1 lb. Italian (flat) green beans

2 large cans crushed tomatoes

1 bag frozen mini-ravioli

Slowly saute garlic and onion in oil until limp but not browned. Add stock, tomatoes, and seasonings. Bring to a boil; reduce heat and simmer, covered, for at least 2 hours. Add green beans and ravioli 20 - 25 minutes before serving.

Baked Maple French Toast

This is not only great for a buffet brunch, but also a fantastic holiday morning dish to please all ages and let you do all of the work ahead. Actually (don't tell!) there's not much work, anyway!

1 loaf day-old french bread

2 cups milk

8 oz. cream cheese

2 1/2 cups maple syrup

1 dozen eggs

Slice bread into 24 or 25 slices. Line bottom of 9"x13" pan with half of the bread. Dot each slice with a teaspoon or two of cream cheese. Repeat layers. Whisk together eggs, milk, and 2 cups of syrup. Carefully pour over bread layers, soaking each slice. Cover and refrigerate overnight.

To serve, preheat oven to 350 degrees F. Bake for 45 minutes, or until center is set and puffed. Drizzle top with remaining 1/2 cup syrup and serve warm.

Vegetable Frittata

3 T vegetable oil

1/4 c half-and-half cream

1 1/2 cups chopped zucchini
8 oz. cream cheese, diced

1 1/2 cups chopped mushrooms
1 c shredded cheddar cheese

3/4 c chopped onion
1 c shredded monterey jack cheese

3/4 c chopped green bell pepper

4 slices whole wheat bread, cubed

1 clove garlic, minced

1 t salt

6 eggs, beaten
1/4 t ground black pepper

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper, and garlic; saute until tender. Remove from heat and let cool slightly.

In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar and jack cheeses, bread cubes, and sauteed vegetables. Season with salt and pepper, mix well and pour into prepared baking dish. Bake in preheated oven one hour, or until center is set. Serve hot or cold.

Recipes from the Library Ladies

DIRECTIONS:

DIRECTIONS: