The Grapes Of Wrap!
Greek Stuffed Grape
Leaves
(Dolmathakia)
Ingredients:
1 cup olive oil
1 lb. chopped onions
1 cup uncooked rice
2 tablespoons spearmint or dill, chopped
1 cup hot water
2 tablespoons pine-nuts (optional)
1/2 cup black currants (optional)
1 tablespoon salt
1/4 teaspoon pepper
50 to 60 fresh grape leaves or one 15oz. can
1 lemon
Preparation:
Heat 1/2 cup olive oil in a frying pan and saute the onions until soft.
Add rice and cook, covered, for 5 minutes.
Add all remaining ingredients, except grape leaves, lemon and 1/2 cup olive oil.
Simmer for 5 minutes, cool, and rinse the grape leaves in cold water.
If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse
in cold water.
In the center of each leaf, shiny surface of leaf downwards, place a heaped teaspoon of
the filling.
Fold ends of leaf over the filling and roll it up. (Do not roll too tightly as the rice
will swell.)
Cover the bottom of a shallow saucepan with vine leaves and place dolmathakia side by side
in layers.
Sprinkle with lemon juice, add 1/2 cup olive oil and 1-1/2 cups hot water.
Place a plate over dolmathakia to prevent them from opening, cover and simmer over
a low heat for about 1 hour.
Allow to cool in the saucepan.
Serve them as a cold entree with yoghurt or with other hors d'oeuvres.
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Thyme
In A Bottle!
Apple Thyme Jelly
Ingredients:
2 cups apple cider
3-1/2 cups sugar
2 teaspoons fresh thyme leaves
1 pouch (3 ounces) liquid fruit pectin
Preparation:
Combine the cider, sugar, and thyme in a 4 quart microwave-safe bowl, and stir well.
Cook, uncovered, at full power for 10 minutes.
Stir, return to the microwave, and cook until the sugar has dissolved and the mixture has
reached a full rolling boil, about 5 more minutes.
Stir the pectin into the mixture, return it to the microwave, and cook for 1-1/2 minutes.
Skim any foam off the surface, and pack the jelly into sterilized jars according to the
manufacturer's directions.
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MacArthur
Pork
English Pork Pies
Ingredients:
1/2 c onion, minced
1 tb butter
Salt and pepper
1 egg
1/4 c water
1 1/2 lb ground pork
1/2 lb ham; 1/2" cubes
2 pkgs refrigerated pie dough; or two 9" pie crusts
4 eggs; hard-cooked
1 egg wash (1 egg white beat with 1 tb cold water)
Preparation:
Preheat the oven to 375F.
Saute the onions in butter until they turn glossy, but do not brown them.
Add the onions, the salt and pepper and the egg (beaten with the water) to the ground
pork. Work the mixture by hand to a pulp, then mix in the ham.
Divide the pie dough into 4 equal portions, and roll each portion into an 8x6 rectangle.
Divide the meat mixture into 4 equal parts and press 1 hard-cooked egg, either whole or
cut into wedges, into each portion of the meat mixture.
Shape each portion of the meat mixture into a rectangular log, approximately 2x2 wide and
4-1/2" long.
Place a log on each half of the 4 dough pieces. Then completely cover the log with the
dough by pulling the opposite half over the filling and gently pressing the dough edges
together, keeping the shape as angular as possible.
Chill in the refrigerator for a couple of hours or overnight.
Bake in preheated oven for 30-35 minutes, brushing every 10 minutes with the egg wash.
Can be assembled up to the point of baking, then frozen for later use. May also be baked
ahead, frozen and reheated.
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Welcome
To The Sandwich California!
California Turkey &
Vegetable Sandwich
Ingredients:
1 Kaiser roll
6 slices smoked turkey breast (sliced thin, deli style)
2 tomato slices
1 Tbsp. mayonnaise dressing
Dash cracked black pepper & salt
1 slice yellow American cheese
1/4 cup mixed green pepper (cut in small strips) and shredded carrot
Preparation:
Spread the cut sides of roll with dressing and sprinkle with black pepper and salt.
Stack ingredients on roll. Start with green pepper and carrots, then the turkey, next the
tomato slices, then the cheese and top with the remaining green peppers and carrots.
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Have
A Cake And A Smile!
Coca Cola Cake
Cake Ingredients:
2 c. Sugar
2 c. Flour
10 oz. Coca Cola or Pepsi
3 T. Cocoa
1 c. Butter or margarine
1-1/2 c. Miniature marshmallows
1/2 c. Buttermilk
1 t. Baking Soda
1 t. Vanilla
2 Eggs, beaten
Cake Preparation:
Sift together 2 cups sugar, 2 cups flour and set aside. On top of stove in saucepan mix
Coca Cola, cocoa, and butter, bring to a boil. Take off stove and immediately pour in
marshmallows, stir until marshmallows are melted. Add buttermilk, baking soda, vanilla and
eggs. Add sugar and flour mixture. Pour into 9" x 13" pan, bake at 350°
for 40 minutes or until done. Make sure cake is completely cooled before frosting.
Frosting Ingredients:
6 T. Coca Cola
3 T. Cocoa
1/2 c. Butter or Margarine
1 t. Vanilla
2 c. Powered sugar
Chopped nuts (optional)
Frosting Preparation:
In saucepan, mix Coca Cola, cocoa and butter, bring to a boil. Add vanilla, powered sugar
and nuts. Pour frosting on cake while frosting is still hot.
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Go,
Go Gyoza!
Japanese Gyoza
Gyoza, also known as "Japanese
potstickers," originated in China but became a popluar favorite in Japan.
Ingredients:
2/3 pound ground pork
1 cup chopped cabbage
2 scallions, minced
1 egg
1 tablespoon soy sauce
1/2 teaspoon chili oil
40 gyoza wrappers*
2 tablespoons oil
Nonstick pan spray
1 cup water
* If gyoza wrappers are not available, cut wonton wrappers into circles.
Preparation:
Combine first 6 ingredients for filling.
Fill each gyoza wrapper with 1 teaspoonful of pork mixture.
Fold both sides up to form a semicircle, pinching the corners and pleating the top to
seal.
Heat 1 tablespoon oil in a large skillet sprayed with nonstick pan spray.
Arrange half the gyoza in the hot pan in close rows.
Fry over medium heat 2 minutes, until the bottoms are golden.
Add 1/2 cup water. Cover pan immediately and cook 3 minutes, until wrappers are
translucent.
Uncover and continue cooking until the bottoms are crisp and the pork is cooked through.
Repeat process with remaining gyoza.
Serve gyoza with a dipping sauce made of soy sauce mixed with Worcestershire sauce to
taste.
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Chicken
Ala King Creole!
Creole Egg Casserole
Ingredients:
10 Hard-boiled Eggs, peeled, sliced thin
2 C Milk
1 Lg Can Tomatoes, undrained
1 Lg Onion Chopped
1 Lg Green Pepper, Chopped
1 Celery Rib, Chopped
2 Tbsp Oil
Parmesan Cheese
4 Tbsp Butter
5 Tbsp Flour
Salt
Pepper
Worcestershire Sauce
Bitters
Lemon Pepper
Seasoned Salt
Preparation:
Preheat oven to 300.
Hard boil 10 eggs, peel and slice.
In oil, sauté chopped green pepper, celery rib and onion until limp. Add tomatoes,
undrained, to this mixture and simmer covered for about 20 minutes.
Melt butter over low heat. Add flour and stir or whisk to blend. Add milk gradually,
stirring continuously to make a thick white sauce. Add salt, pepper, worcestershire sauce,
bitters, lemon pepper and seasoned salt to taste.
Layer a casserole dish with eggs, white sauce, tomato mixture and parmesan cheese.
Continue with more layers in the same order until dish is full. Finish with parmesan
cheese or croutons lightly buttered.
Heat casserole until it is bubbly, about 20 minutes.
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Give
Me A Plate With Hair!
Angel Hair Pasta w/
Shrimp Scampi
Ingredients:
1-1/4 pounds medium or large shrimp - shelled, deveined if desired, rinsed, and patted dry
3 large garlic cloves, minced
Salt and freshly ground pepper to taste
6 Tablespoons olive oil
4 to 6 Tablespoons butter, room temperature
10 ounces fresh angel hair pasta or 8 ounces dried
Preparation:
Combine shrimp, garlic, a pinch of salt and pepper, and 4 Tablespoons olive oil in medium
bowl.
Cover and let marinate in refrigerator for 1 hour or up to 4 hours.
Remove shrimp from marinade and reserve marinade and remove garlic pieces that
stick to shrimp. Use a small rubber spatula and return garlic to marinade.
Put 2 to 4 Tablespoons butter in a large, warm bowl for tossing with pasta.
Heat remaining 2 Tablespoons olive oil and 2 Tablespoons butter over medium-high heat in a
large, heavy skillet.
Add shrimp and saute, tossing often, 1-1/2 to 2 minutes or until pink on the outside;
large shrimp can be white inside when cut.
Save fat in skillet and transfer shrimp with a slotted spoon to a large bowl.
Cut some of larger shrimp into thirds, cover and keep warm.
Bring a large pot of water to a boil; add salt, then pasta.
Cook, uncovered, over high heat, separating strands occasionally with a fork, about 2
minutes for fresh or about 8 minutes for dried or until tender but firm to the bite. Drain
well.
Add angel hair to the bowl containing butter pieces and toss well.
Add about 2/3 of shrimp
Add shrimp marinade to skillet used to cook shrimp.
Cook over medium heat, stirring, about 1 minute or until garlic is tender but not brown.
Immediately pour mixture over pasta and toss until blended.
Taste and adjust seasoning.
Mound pasta mixture on a large heated platter and encircle with remaining shrimp.
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Hey
Mary, I Found Your Little Lamb!
Roast Leg of Lamb w/
Rosemary
Ingredients:
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
Preparation:
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and
garlic.
Mix well and apply to the lamb.
Cover and marinate in the refrigerator overnight.
Preheat oven to 450F degrees.
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450 for 20 minutes, then reduce heat to 400F degrees and roast for
approximately an hour longer for medium rare.
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Let
Me Introduce... The Birds!
Spring Bird Nest Easter
Treat
Ingredients:
1 large can of chow mein noodles
4 oz. semi-sweet chocolate chips
2 tsp. shortening
"Peeps" (marshmallow chicks)
Egg-shaped candy
Preparation:
Melt the chips & shortening in a glass bowl in the microwave (usually about 1 to 1-1/2
minutes). Stir frequently to avoid burning.
Pour in the noodles & stir until coated.
Drop big spoonfuls on dessert-sized paper plates. Let kids
form into "nests."
Add eggs & marshmallow chicks as desired.
Place in fridge for 30 minutes to harden.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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