CONTENT

HOMOS TAHINI

HOMOS TAHINI

1 lb. can garbanzo beans (chick peas)
Sm. clove garlic, mashed with
1/2 tsp. salt
3 tbsp. sesame tahini
2 lemons, juice only

Run garbanzo beans through food mill (blender, etc.). Mix in other ingredients, increasing lemon juice and tahini to desired flavor and texture. Cover with 1 tbsp. olive oil (mix it in when ready to serve). Garnish with paprika and/or snipped parsley. Serve on crackers or with celery.

ORIENTAL SAUSAGE BITES

1 lb. pork sausage
1 lg. egg, slightly beaten
3/4 c. very fine bread crumbs
3/4 c. chili sauce
1/2 c. brown sugar, lightly packed
1/8 c. vinegar
1/8 c. soy sauce
4 tsp. butter
1/4 tsp. garlic salt

Combine sausage, egg and bread crumbs well. Form into small bite-sized balls (use teaspoon to measure). Cook in skillet on top of stove until evenly browned, or bake in oven. Drain on paper towels. Place in serving dish. Combine remaining ingredients and cook slowly over low heat for 20 minutes, stirring occasionally. Pour over sausage bites. Serve warm. Makes 20-25 bites.

SWISS TREATS

1 c. Swiss cheese, shredded
1/4 c. butter or margarine, softened
1/4 c. finely chopped nuts
1 tbsp. Worcestershire sauce
15 slices rye cocktail bread or 8
thin slices regular rye bread

Stir together cheese, butter, nuts and Worcestershire sauce. Cut each slice of party rye in half (or cut each slice of regular bread in quarters). Toast one side of bread under broiler. Turn and spread untoasted side with cheese mixture and broil until melted and edges are lightly browned. Makes 30.

SAGANAKI (GREEK FLAMING CHEESE)

1 lb. Mozzarella cheese
2 tbsp. butter, melted
2 tbsp. brandy
1/2 lemon

Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving. Pour melted butter over cheese. Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests. Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices.

GYOZA A LA RUTH

8 leaves of Napa cabbage, finely
chopped
3/4 lb. ground pork
2 scallions, white only, minced, or
tsp. dried green onions
1 tbsp. parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sugar
2 tbsp. cornstarch
1 tbsp. Paul Mason Raspberry Cream
Sherry (you can sub a dry sherry
but
I prefer this sherry)
1 tbsp. light soy sauce
1 pkg. gyoza or potsticker wrappers
(round ones)
5 chicken bouillon cubes
2 slices fresh peeled ginger, finely
minced
Peanut oil

Boil 5 cups of water and add 5 chicken bouillon cubes. Mix until fully dissolved. Combine pork, cabbage, onions, ginger, parsley, salt, pepper, sugar, cornstarch, soy sauce, and sherry. Place a spoonful of filling in center of wrapper and brush 180 degrees of wrapper lightly with water and close potsticker. Press firmly or use your fingers to pinch edges together. Add 1/2 tablespoon peanut oil to non-stick skillet over medium heat. Arrange gyoza in pan just barely touching each other. Brown on one side only until it forms a golden brown crust. Add 1/2 cup chicken stock and bring to a boil. Cover; reduce to a slow boil and steam for 8 minutes. Remove the cover and cook over medium heat until all the liquid is absorbed and fully cooked. Repeat the steps until all the gyozas are cooked. I cook in 2 pans full at one time.

KAHLUHA

1/2 c. instant coffee
4 c. brandy
2 1/2 c. water, warm
2 vanilla beans, whole
3 c. sugar

Mix together in a large airtight container. Shake everyday for a month and keep out of direct heat or sun. Do not refrigerate until ready to use. The longer it ferments the sweeter and more alcoholic this product becomes. Yum!

NORWEGIAN LEFSE

3 1/2 c. riced & mashed potatoes
1 tsp. salt
1/4 c. butter or oleo
1 1/2 c. flour

Mix and refrigerate for two hours or more. Roll out a small amount and brown on both sides on a lefse grill or frying pan.

NORWEGIAN SUGARED NUTS

1 egg white
1 1/2 tsp. water
3 c. salted mixed nuts
1 c. sugar mixed with 1/2 tsp.
cinnamon

Combine egg white and water and beat slightly. Add nuts and coat well. Stir the combined sugar and cinnamon mixture into the nut mixture. Arrange in one layer on WELL GREASED brown paper on a jelly roll pan. Bake 25 to 30 minutes at 350 degrees, stirring once or twice during baking. Remove from paper when cool.

EGG ROLLS (SPRING ROLLS)

--WRAPPER:--

2 eggs
2 c. flour
2 3/4 c. water

Make batter of eggs, water and flour. Beat until smooth. Grease a 7 inch fry pan with a very small amount of oil. Heat pan, pour in a little batter (to cover). Leave on heat just long enough to set, about 1 minute or less. Make as thin as possible. These wrappers may be made in advance and frozen. They can be peeled off like sheets of paper from the pile. The filled rolls may be frozen before frying. --FILLING:--

1/2 tsp. sugar
1/2 tsp. Accent
3 c. bean sprouts
1 c. water chestnuts
1 med. onion, shredded
1 c. bamboo shoots, shredded
1/2 c. mushrooms, shredded
1 tsp. salt
3 tbsp. soy sauce
2 c. celery, shredded
1 lb. lean pork, minced
1 tsp. ginger powder
3 tbsp. salad or peanut oil
1 tbsp. cornstarch
1/2 c. water (for sealing rolls)

Prepare all vegetables, saute meat and sauces. Do not overcook vegetables, they must be crisp. Spread 1 1/2 teaspoons of filling mixture on each wrapper. Fold sides in and roll. Moisten edges with a mixture of cornstarch and water. Heat oil for deep frying and fry until rolls are light brown, drain. These can be stored in refrigerator. Other meats can be used such as chicken, beef, ham, shrimp, crabmeat or barbecued pork. Serves 50.