Chicken And Mushroom Filo Pie
Ingredients & Directions 1 tb Butter 400 g Boneless chicken; skinned -and cut ; into 2 cm cubes 1 Onion; chopped 1 Celery stalk; chopped 200 g Button mushrooms 1 ts Dried oregano 1 pk MAGGI Chicken & Mushroom -Soup Mix 1 c Water 1 ts Prepared mustard 1/4 c Cream 2 tb Chopped parsley 6 Sheets filo pastry 2 tb Butter; melted (2 to 3) Heat the 1 tablespoon butter in a frying pan. Add the chicken and brown over a moderately high heat. Remove the chicken and set aside. Add the onion and celery to the pan. Cook for 2-3 minutes. Add the mushrooms and oregano and cook for a further 3 minutes. Combine the soup mix, water and mustard. Add to the onion mixture. Bring to the boil, stirring constantly, then add the chicken. Simmer the mixture over a low heat for 8-10 minutes or until the chicken is just cooked. Stir occasionally. Remove from the heat. Stir in the cream and parsley, then stand the pan in cold water to cool the mixture. Layer the sheets of filo pastry, brushing each sheet with the melted butter. Cut a 23cm circle from the pastry, then cut the circle into 6 even-sized portions. Turn the chicken mixture into a shallow ovenproof dish, 23 cm in diameter. Place the filo pastry portions on top. Brush with melted butter. Cook in a preheated oven, 190 C, for approximately 20 minutes or until the chicken mixture is thoroughly reheated and the filo pastry is golden brown. Yields 4 servings
Warm Chocolate Cakes-martha Stewart Living
Ingredients & Directions 14 oz Best-quality bittersweet -chocolate 6 tb Heavy cream 6 tb Unsalted butter, plus more -for tins 5 lg Eggs, separated 10 tb Sugar 1/2 ts Vanilla 3/4 c Ground almonds Confectioners’ sugar, for -dusting (opt.) 1. To make ganache, chop 2 oz of the chocolate into small pieces and place in small bowl. Pour cream into a small saucepan and heat until bubbles appear around edge. Pour hot cream over chocolate, let stand several minutes, and stir until smooth. Pour ganache into 6 squares of a plastic ice-cube tray. Freeze until solid. 2. Butter six 3-inch metal baking rings and place on a parchment-lined baking sheet; set aside. 3. Melt butter and remaining 12 oz chocolate in a heatproof bowl over simmering water. Stir until smooth. Let cool slightly. 4. Meanwhile, combine egg yolks, 6 tablespoons of the sugar, and the vanilla in bowl of an electric mixer. Beat until thick and pale yellow, 5 to 8 minutes. Add chocolate butter mixture and thoroughly combine. Fold in ground almonds. 5. In a separate bowl, beat remaining 4 tablespoons sugar with the egg whites until stiff. Fold into egg yolk-chocolate mixture. Spoon about 3 T of batter into each ring. Remove frozen ganache cubes from freezer; you may need to dip the bottom of the ice tray in hot water to get them out. Place a cube in the center of each ring. Spoon remaining batter into rings, being careful to keep ganache cubes in center and cover them completely. Freeze filled molds until solid, about 1 hour. 6. Heat oven to 375′. Take baking sheet from a freezer. Wrap any cakes to be saved and replace in freezer; leave the rest on sheet. Bake for 20 to 25 minutes. Remove from oven and let cool 5 to 10 minutes. To unmold, cover one hand with a clean dish towel and pick cake up on a spatula with the other. Invert cake into hand, pull off ring, then invert again onto a plate and dust with confectioners’ sugar, if desired. Serve immediately. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Yields 6 Minicakes
Pizza (using Biscuit Mix)
Ingredients & Directions 1 c Biscuit mix (See recipe) 3 tb Water 1/4 lb Regular ground beef 1/2 ts Oregano leaves 1/8 ts Garlic powder 1/3 c Tomato puree 1 sm Onion; very thinly sliced 1/2 md Green pepper – cut in very thin strips 1/4 c Process American cheese -(shredded) 2 servings of 2 wedges each 480 calories per serving 1. Preheat oven to 425 F (hot). 2. Lightly grease a baking sheet or pizza pan. 3. Stir biscuit mix and water together until mix is barely moistened. Knead 15 times on a lightly floured surface. 4. Pat or roll dough into an 8-inch circle on baking sheet or pizza pan. Turn up edge of dough slightly to form a rim. 5. Bake until surface begins to dry–about 6 minutes. 6. Brown beef in hot frypan… Drain. 7. Stir oregano and garlic powder into puree. Spread over hot crust. Sprinkle with browned beef, onion, and green pepper and top with cheese. 8. Bake until cheese is melted and crust is golden brown–about 15 minutes. 9. Cut into 4 wedges. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal- Yields 2 Servings
E-z Lemon Cake
Ingredients & Directions 18 1/4 oz Lemon cake mix 1 c Water 3 3/8 oz Instant pudding; lemon 1/3 c Oil 4 Eggs 1 Lemon; grated peel & juice -GLAZE- 1 c Powdered sugar 1/2 tb Water 1/2 Lemon: juice (1 1/2 T) For cake, in large bowl combine the cake and pudding mixes, eggs, water, oil and lemon juice with electric mixer at low speed for 30 seconds. Beat at medium speed for 2 minutes longer. Stir in lemon peel. Pour batter into well greased and lightly floured bundt pan. Bake at 350 for 50 to 60 minutes. Cool on a wire rack for 15 minutes. Loosen cake and invert onto a cake plate. While still warm, pierce top all over with long, two prong fork or wooden skewer. Spread top with half of the glaze. Cool completely. Spoon remaining glaze over the cake, allowing some to drizzle over the side. Yields 16 servings
Langos- Hungarian Fried Bread
Ingredients & Directions 200 g Flour 2 Cooked, baked potato,mashed 1/2 ts Salt 1 pk Active dry yeast 1 tb Oil 1 ts Sugar 1 c Milk, lukewarm 1 c Oil, to fry Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add mixturte to the flour. Add one tablespoon of oil. Add the mashed potatoes. Add salt. Add as much warm milk as needed to make a soft bread dough. Work the dough well, for at least 15 minutes, until smooth. On a warm place let it rise for one hour(or until doubled in bulk) Make little balls from the dough and then flatten them in your hand by pulling it to the size of a large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese, or Feta cheese with fresh dill and sour cream. Or if you like sweet toppings, mashed strawberries with whipped cream, or vanilla custard, or apple sauce,etc. Yields 4 Servings
Quick Cherry Coffee Cake
Ingredients & Directions 1 c WATER; BOILING 1 1/2 qt WATER 2 oz BUTTER PRINT SURE 12 oz BUTTER PRINT SURE 12 EGGS SHELL 6 3/4 lb BISCUIT MIX #10 1 1/2 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SUGAR; GRANULATED 10 LB 2 lb SUGAR; POWDER 2 LB 11 oz SUGAR; BROWN, 2 LB6 7/16 lb PIE FIL CHERRY #10 1 tb CINNAMON GROUND 1 LB CN 1 ts IMITATION VANILLA 2 tb IMITATION VANILLA PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED. 2. COMBINE BISCUIT MIX AT MEDIUM SPEED UNTIL WELL BLENDED. 3. POUR ABOUT 275 QT (6 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 5. 4. DRAIN CANNED RED TART PITTED CHERRIES; ARRANGE 1 1/2 QT EVENLY OVER BATTER IN EACH PAN. PIE FILLING CHERRY #10. 5. COMBINE FLOUR CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN. 6. BAKE ABOUT 30 MINUTES OR UNTIL DONE. 7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH. 8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM. 9. CUT 6 BY 9. Recipe Number: D03703 SERVING SIZE: 1 PIECE From the Army Yields 100 Servings
Swedish Julbrod (christmas Bread) Bread Machi
Ingredients & Directions 1 c Milk 4 tb Butter 1 Egg 1/4 c Sugar 1 ts Salt 1 ts Cardamom 3 c Bread flour 2 1/2 ts Yeast 2/3 c Raisins 2/3 c Citron; sliced 1 tb Almonds; chopped Yields 1 Servings
