LINK TO A RECIPE
Apple & Raisin Slaw / Baked Beans - For Two / B.L.T.'s with Basil Spread / Breakfast Casserole / Breakfast Casserole with Sausage & Cheese / Buttermilk-Basil Fried Chicken / Chicken Fried Steak / Coconut Macaroon Pancakes / Creamy Lemon Scones / Feta Cheese Dressing / Greek Corn Cakes with Syrup (Bobota) / Greek Dolmades (Yaprakis con ava) / Greek Feta Spread / Greek Gyros / Greek-Salad Pitas / Greek Shortbread / Greek Souvlaki / Greek Tzaziki Sauce / Grilled Bratwurst with Onions / Grilled Pork Ribs / Lemonade Mousse / Mango Freeze / Mocha Biscotti / Olive Bacon Dip / Orzo-Veggie Salad / Oven BBQ Chicken - For Two / Skewered Jamaican Beef / Sour Cream Biscuits - For Two / Three Cheese Mashed Potato Casserole / Tropical Smoothie /
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CREAMY LEMON SCONES
2 cups flour
1/4 cup plus 2 Tbsp. castor sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup dried apricots, chopped
1 Tbsp. plus 1 tsp. lemon peel, grated
1 1/4 cups whipping cream
3 Tbsp. unsalted butter, melted
Preheat oven to 425�F.
* Mix flour, 1/4 cup castor sugar (reserve 2 Tbsp.), baking powder and salt in a large bowl.
* Stir in apricots and 1 Tbsp. lemon peel (reserve 1 tsp.).
* Add whipping cream (and stir just until dough forms).
* Turn dough out onto lightly floured surface.
* Knead gently, just, until dough holds together.
* Form dough into 10-inch-diameter, 1/2-inch thick round.
* Cut into 12 wedges.
* Transfer wedges to large baking sheet, spacing evenly.
* Combine remaining 2 Tbsp. sugar and 1 tsp. lemon peel in small bowl.
* Brush scones with melted butter.
* Sprinkle with sugar mixture.
* Bake scones until light golden brown, about 15 min.
* Serve scones warm or at room temperature.
"You can prepare these 1 day ahead. To store them; cool completely, then wrap in foil. Store at room temperature."
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COCONUT MACAROON PANCAKES
"Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle - they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand - all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts."
1 14-oz can of coconut milk
2 Tbls. honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1/2 tesp. fine grain sea salt
2 tesps. baking powder
3 large eggs. whisked in a medium bowl
1/4 cup brown sugar
* In a small saucepan heat the coconut milk and honey, bring barely to a simmer.
* In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.
* Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.
* Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.
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BREAKFAST CASSEROLE with SAUSAGE and CHEESE
12 oz. ground breakfast sausage
12 oz. spicy ground breakfast sausage
1 onion, chopped
8 large eggs
2 1/2 cups milk
2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
7 slices firm white bread, crusts removed & cut into 1/2 inch cubes
salsa
flour tortillas, warmed
* Butter 13x9x2 inch glass baking dish.
* Cook sausages and onion in large heavy skillet, over medium heat until sausage is cooked through.
* Break up sausage with a fork, as it fries.
* Drain off fat.
* Beat eggs, milk, dry mustard, salt & pepper in large bowl.
* Combine monterey jack and cheddar cheeses in medium bowl.
* Place bread cubes in bottom of prepared dish.
* Spoon sausage over.
* Sprinkle cheese mixture over sausage.
* Pour egg mixture over all.
* Cover and refrigerate at least 3 hours or overnight.
* Preheat oven to 350�F.
* Uncover dish and bake until casserole is set and bubbling, about 30 min.
* Serve with salsa and tortillas.
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BREAKFAST CASSEROLE
1 (12 oz) package hash brown potatoes
1/4 cup butter, melted
1 cup cooked ham, diced
1/2 cup sharp cheddar cheese, grated
1/2 cup monterey jack cheese, grated
2 eggs
1/2 cup milk
1/4 tsp. seasoned salt
1 (4 oz) can diced green chilies
* Spread potatoes in a greased pie dish.
* Brush with melted butter.
* Bake in a 450� F. oven for 25 minutes.
* Remove from oven and lower temperature to 350� F.
* Layer ham, both cheeses and chilies over the potatoes.
* Combine eggs, milk and salt.
* Pour over ham.
* Bake for 25-30 minutes, until set.
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TROPICAL SMOOTHIE
1/2 banana
3/4 cup pineapple
1 cup sliced mango
1/2 cup orange or pineapple juice
1/2 cup vanilla yogurt (can also use frozen yogurt)
1/2 cup ice
* Combine all ingredients in a blender with a tight-fitting lid - adding frozen ingredients first, then liquid.
* Blend on high speed for thirty seconds.
* Shake to loosen anything near the blade and blend again for another thirty seconds.
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BUTTERMILK BASIL FRIED CHICKEN
"Delicious chicken! You might also make the Apple & Raisin Slaw along with the Orzo Veggie Salad. Combined they make a great summer lunch or supper."
Serves 10
2 cups buttermilk
5 Tbsp. dried basil
2 tsp. hot pepper sauce
2 3lb. chickens, each cut into 8 pieces
2 cups flour
2 tsp. salt
2 tsp. pepper
Vegetable oil for deep frying
Fresh basil for garnish
* Combine buttermilk, 2 Tbsp. dried basil and hot pepper sauce in large bowl.
* Add chicken; turn to coat with buttermilk mixture.
* Let stand at room temperature for 2 hours, turn occasionally.
"You may prepare this 1 day ahead. Be sure to cover and refrigerate."
* Place a rack on top of a large baking sheet.
* Combine flour, salt, pepper and remaining 3 Tbsp. of dried basil in large shallow dish.
* Drain chicken.
* Working in batches; toss chicken pieces in flour mixture, turning to coat.
* Shake off excess flour.
* Transfer chicken to prepared rack.
* Refrigerate for 30 min.
* Pour oil into heavy large pan (cast iron, prefered) to depth of 3/4 inch.
* Heat oil over medium-high, 375� F.(if using an electric frying pan)
* Working in batches, fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side.
* Keep hot oil level at 3/4 inch.
* Using tongs, transfer chicken to paper towels; drain.
* Fry chicken breasts and wings until golden and cooked through, about 6 minutes per side.
* Transfer to paper towels.
* Place on platter and garnish with basil.
* Serve warm.
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APPLE & RAISIN SLAW
1 1/2 cups plain nonfat yogurt
1/2 cup fresh dill, chopped
2 Tbsp. vegetable oil
2 Tbsp. apple cider vinegar
5 cups red cabbage, coarsely chopped
5 cups green cabbage, coarsely chopped
1 cup carrots, coarsely grated
1 large tart green apple, coasely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
* Whisk yogurt, dill, vegetable oil and vinegar in medium bowl, blend well.
"Can be prepared 2 days ahead. Cover & refrigerate."
* Combine cabbages, carrots, apple, raisins and sunflower seeds in large bowl.
* Add dressing to cabbage mixture, toss to coat.
* Season to taste with salt & pepper.
"This can be prepared 3 hours ahead. Cover & refrigerate."
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ORZO - VEGGIE SALAD
SALAD:
6 oz. sugar snap peas, trimmed, cut into 3/4-inch pieces
2 2/3 cups orzo
1 1/4 cups tomatoes, chopped & seeded
3/4 cup cucumber, chopped, seeded, peeled
1/4 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/4 cup fresh mint, chopped
2 tsp. lemon peel, finely chopped
DRESSING:
1/4 cup fresh lemon juice
2 tsp. lemon peel, finely chopped
1 tsp. garlic, minced
3/4 cup olive oil
1 head boston lettuce
FOR SALAD:
* Bring large pot of salted water to boil.
* Add sugar snap peas; cook 1 min.
* Using slotted spoon, transfer peas to strainer.
* Rinse with cold water and drain.
* Add orzo to same pot.
* Boil until tender but still firm, about 8 minute.
* Drain & cool.
* Place orzo in large bowl.
* Mix in peas, tomatoes, cucumber, parsley, onions, mint and lemon peel.
* Season with salt & pepper.
FOR DRESSING:
* Combine lemon juice, lemon peel and garlic in medium bowl.
* Gradually whisk in oil.
* Season with salt & pepper.
* Pour half of dressing over salad; toss.
* Then toss salad with enough remaining dressing to coat generously.
* Season with salt & pepper.
* Line shallow serving bowl with lettuce.
* Mound salad in bowl and serve.
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B.L.T.'S with BASIL SPREAD
2 1/2 cups fresh basil, lightly packed
1 cup mayonnaise
1/4 cup butter, room temperature
12 strips of bacon, thickly sliced
12 slices fresh country style white bread
3 large tomatoes, cut into thick rounds
2 ripe avocados, pitted, peeled & sliced
1 red onion, thinly sliced
6 lettuce leaves
* Mix basil, mayonnaise and butter in processor until basil is finely chopped and mixture is well blended.
* Season with salt and pepper.
*
Fry bacon in large heavy skillet, on medium-high.
"Bacon should be crisp."
* Drain on paper towels.
* Spread half of mayonnaise mixture over 1 side of 6 bread slices.
* Top with 2 tomato slices.
* Sprinkle tomatoes with salt and pepper.
* Top tomato slices with avocado, then with bacon strips, onion and lettuce.
* Spread remaining mayonnaise mixture over remaining 6 bread slices.
* Place slices on top of lettuce.
* Cut sandwiches in half & serve.
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SKEWERED JAMAICAN BEEF
1/2 cup vegetable oil
2 Tbsp. A-1� steak sauce
1/2 tsp. vinegar
2 1/2 Tbsp. brown sugar
1/3 cup peanut butter
1 Tbsp. soy sauce
1/4 cup flaked coconut
1/4 tsp. garlic powder
1 1/2 lbs. round steak
4-6 skewers
*
Using a blender, combine all ingredients except beef.
* Blend thoroughly.
* Cut beef into 1/4 inch strips.
* Place beef strips into a bowl.
* Cover beef with contents of mixer.
* Stir and cover with lid or foil.
* Refrigerate overnight.
* Thread meat onto skewers.
* Grill for 8 to 10 minutes.
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OLIVE BACON DIP
1 pkg. (8oz.) cream cheese, room temp
1/2 cup sour cream
1 Tbsp. prepared horseradish
1/2 lb bacon, crip fried-drained and finely crumbled
1 cup chopped black or green olives
1 Tbsp. chives, chopped
* Blend together cream cheese & sour cream until smooth.
* Stir in horseradish, bacon pieces, olives & chives.
* Refrigerate 4 hours or overnight to blend favors.
* Serve at room temperature with chips or veggies.
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CHICKEN FRIED STEAK
"An old favorite in many families. But superb when made this way!"
1/4 tesp. salt
1/4 tesp. pepper
4 (4-6 oz.) cubed steaks
38 salteen crackers (about 1 package)
1 1/4 cup all purpose flour, divided
2 tesp. salt, divided
1 1/2 tesp. black pepper, divided
1/2 tesp. ground red pepper
1/2 tesp. baking powder
4 3/4 cups milk, divided
2 large eggs
1 cup peanut oil
* Sprinkle salt and pepper evenly over steaks. Set aside.
* Combine crackers, 1 cup flour, 1 tesp. salt, 1/2 tesp. black pepper, red pepper and baking powder.
* Whisk together 3/4 cup milk and eggs.
* Dredge steaks in cracker mixture; dip in milk mixture and dredge again in cracker mixture.
* Pour oil into a 12" skillet; heat to 360 degrees. (Do not use a nonstick skillet.)
* Fry steaks 2 to 3 minutes or until golden.
* Remove steaks to a wire rack, placed onto a cookie sheet or jelly roll pan.
* Keep steaks warm in a 250 degree oven.
* Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
* Whisk together remaining 4 cups of milk, 1/4 cup flour, 1 tesp. salt, and 1 tesp. pepper.
* Add to reserved drippings in skillet; cook, whisking constantly, over medium-high heat, 10 to 12 minutes or until thickened.
"Serve over steaks and mashed potatoes."
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THREE CHEESE MASHED POTATO CASSEROLE
4 large potatoes, peeled and cubed
1 cup sour cream
1 (3oz.) package cream cheese, softened
1/4 cut real butter, softened
2/3 cup milk
1/2 cup (2 oz.) shredded Cheddar cheese
1/2 cup (2 oz.) shredded Muenster cheese
1 1/2 tesp. salt
1/2 tesp. pepper
1/2 tesp. garlic powder
1 tesp. dried basil flakes
* Cook potatoes in boiling water, to cover, 15 minutes or until tender. Drain.
* Beat potatoes and next 3 ingredients at medium speed with an electric mixer, until smooth.
* Stir in milk and remaining indredients.
* Spoon into a lightly greased 2-quart baking dish.
"Can be prepared up to 8 hours in advance, but keep in refrigerator. Remove and set at room temperature for 30 minutes before baking."
* Bake, uncovered at 400 degrees F. for 15 to 20 minutes or until throughly heated.
Serves 4
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FETA CHEESE DRESSING
1 cup mayonnaise
1 (8 oz.) container sour cream
1 (4 oz.) package crumbled feta cheese
1/4 tesp salt
1 Tab. Worchestershire sauce
1 tesp. lemon juice
6-8 bacon slices, cooked and crumbled (fry this fresh before dinner)
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh chives
* Stir together all but last 3 indredients.
* Cover and chill until ready to serve.
* Pour over wedges of iceburg lettuce.
* Top with crumbled bacon and shredded Parmesan cheese.
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GREEK SOUVLAKI
2 lb lamb shoulder or sirloin tip, cut in 1 1/2" long strips
1/4 cup extra virgin olive oil
3 tsp. lemon rind, coursly grated
2 cups red wine
2 garlic cloves, minced
1 tsp. oregano,dried
Cherry tomatoes, cubed bell peppers & sweet onions, as needed
Crumbled feta cheese
* In a large bowl, place wine, minced garlic, oregano and lemon rind.
* Add meat to marinade, and toss with wooden spoon.
* Drizzle with olive oil.
* Cover, and refrigerate for at least 12 hours.
* Stir the mixture several times during the marination period.
* About 30 minutes before you plan to bar-b-que, drain the meat and discard the marinade.
* Thread the chunks of meat onto long skewers, alternating with peppers and onions.
* Brush with a little olive oil.
* Over medium hot coals, bar-b-que the souvlaki until done.
* Serve on a bed of rice.
* Top with traditional "Tzaziki Sauce" (recipe to follow), and crumbled feta cheese.
SERVES: 4-6
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GREEK TZAZIKI SAUCE
2 cups plain yogurt
2 garlic cloves, minced
1/2 cucumber, peeled and grated
1 tesp. fresh mint leaves, finely chopped (optional)
1 tsp. salt
3 Tbs. olive oil
* Line a colander or sieve with cheesecloth (or gauze) and place it over a bowl.
* Pour in the yogurt and allow it to drain for an hour.
* After the yogurt has drained, place it in a small bowl.
* Add cucumber and the garlic, mix.
* Cover the bowl and refrigerate until just before serving.
* While the meat is cooking, drizzle the olive oil over the surface. Do not stir.
* Sprinkle on the salt.
"It needs no mixing - your guest will do that when they dollop it onto their souvlaki."
MAKES: About 3 cups
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GREEK FETA SPREAD
2 1/2 Tbs. extra virgin olive oil
1 fresh chili pepper, seeded and minced, or 1/2 tsp. red pepper flakes
1 lg. clove of garlic, peeled and minced
1 1/2 cups, crumbled, soft feta cheese
2 roasted red bell peppers, peeled, cored, seeded and coarsely chopped
* Heat oil in a small skillet over medium heat.
* Add chili and cook for 1 minute.
* Stir in garlic and remove from heat.
* Let mixture cool slightly.
* Blend feta and red peppers in a food processor until smooth.
* Add the chili-oil and process again until evenly blended.
* Place mixture in a shallow bowl and serve.
YIELD: 1 1/2 cups
"I love feta on just about everything. This spred is great on crackers, wedges of pita bread, meat, or used as a dip."
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GREEK SHORTBREAD
The Greek version of a Russian Tea Cake
1 lb. butter
4 Tbs. 6X sugar (see below if you don't know the difference)
1 egg yolk
1 jigger wiskey or brandy
3 1/2 to 3 3/4 cups white flour, sifted
3 cups 6X sugar, to roll finished cookies in
Preheat oven to 325 degrees, F.
* Clarify butter, then chill until soft. For explanation of "clarifying butter" see below.
* Whip for 10 minutes or until light & fluffy.
* Add the 4 Tbs. of sugar and beat for 5 minutes.
* Add egg yolk and whiskey. Beat well.
* Add flour a little at a time (beating constantly), until a soft dough is formed.
* Work dough gently with hands.
* Shape into rounds of; 2 Tbs. each.
* Place 1 inch apart on ungreased baking sheet.
* Bake in preheated oven for 15 minutes, then (u)lower heat(/u) to 275 degrees, F. for 30 minutes. Do NOT burn.
"Cookies are done when the bottoms are just begining to turn a light gold color, NOT brown."
* While still warm; sift or sprinkle with 6X sugar.
Editors Notes:
(u)6X sugar(/u) is used to make frosting, often called "icing sugar". It is NOT regular powdered sugar, which is a combination of 6X and cornstarch.
To (u)clarify butter(/u); melt in a pan on med/low. Do NOT burn. Remaining 'milk solids' will rise to the surface, and will look like a white frothy scum. Remove from heat, and skim off this residue. What remains is your pure, clarified butter.
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GREEK-SALAD PITAS
1 cup diced seeded peeled cucumber
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup diced red onion
1/4 cup chopped pepperoncini peppers
1/4 cup kalamata olives, pitted and chopped
2 oz. feta cheese, crumbled
2 Tbs. lemon juice
2 tsp. dried oregano
1 tsp. extra-virgin olive oil
1/4 tsp. ground white pepper
4 (6-inch) pita bread rounds, cut in half
8 curly leaf lettuce leaves
* Combine first 11 ingredients in a large bowl; toss gently.
* Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.
Yield: 4 servings (serving size: 2 stuffed pita halves).
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GREEK CORN CAKES with SYRUP (Bobota)
1/2 lb butter softened
6 Tbs. sugar 6 eggs, separated
2 boxes (8.5 oz each) corn muffin mix
1 1/4 cups milk
2 tsp. baking powder
dash salt
1/2 to 2 tsp. almond extract
2 1/2 cups water
3 cups sugar
3 thick slices of lemon
1 cinnamon stick
* Cream butter and then cream in sugar with 6 beaten egg yolks.
* Add the muffin mix, milk, baking powder, salt and extract.
* Stir well by hand (not with mixer).
* Beat egg whites stiff and fold into mixture.
* Place mixture in a greased 10 x 14 inch pan.
* Bake on a 350F oven about 40 minutes or tested done.
* Remove from oven and cool in pan until warm.
* Cut into squares or diamonds.
* Pour on hot syrup.
* Sprinkle with almonds.
* Garnish with maraschino cherries.
Note: make syrup while cake is baking.
* Bring all syrup ingredients to a boil and boil until a thickened syrup (about 20 minutes).
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GREEK DOLMADES (Yaprakis con ava)
1 lb lean ground meat
1/4 cup washed, uncooked rice
1 tsp. salt
2 Tbs. oil
grape leaves
1 lb great northern beans, cleaned and soaked overnight in cold water
8 oz. can tomato sauce
1 tsp. salt
1/4 cup oil
juice of 1 lemon
* Mix first four ingredients.
* Mold into tiny cigar shapes.
* Roll each securely in a grape leaf. (Roll up once or twice from the bottom of the leaf, fold in the sides, and then roll the rest of the way. Don't roll too tight: the rice will expand some.)
* Place half of the beans in pressure cooker or large heavy pot with cover.
* Lay yaprakis on top in one closely-packed layer.
* Place rest of beans on top.
* Into water from beans put tomato sauce, salt, oil.
* Pour carefully into pot.
* Water should be 1"-1 1/2" higher than beans.
* Invert a china plate on top.
* Cover.
* In pressure cooker, cook 1 hour.
* In pot, cook 3 1/2 hours.
* When beans are tender as butter, squeeze juice of one lemon over all.
* Serve with rice.
Note: The pressure cooker version comes out with slightly tougher grape leaves.
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GREEK GYROS
1/2 cup minced onion
1 clove garlic, minced
1/2 pound ground lamb
2 Tbs. lemon juice
1/2 tsp. dried oregano
1/2 tsp. ground cumin
2 pitas
1/2 cup shredded lettuce
1/2 cup diced tomato
1 1/2 oz. feta cheese, crumbled
4 Tab. Tzaziki Sauce (Recipe Above)
* Spray skillet with non-stick spray and add onion and garlic.
* Cook until soft over low heat stirring constantly.
* Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly.
* Shape into 2 patties.
* Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness.
* Cut around edge of each pita bread and pull open to form pocket.
* Fill each pita with half the lettuce and tomato, 1 lamb patty, feta cheese and 2 Tab. tzaziki sauce.
Serves: 2
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OVEN BBQ CHICKEN - For Two
3 chicken breast halves (aprox. 1-1/2 pounds)
1 small onion, sliced
1 bottle (12 oz.) chili sauce
1 can (8 oz.) tomato sauce
1 Tbl. Worcestershire sauce
1/2 tesp. dried oregano
1 Tbl. brown sugar
Pepper to taste
* Coat a skillet with non-stick cooking spray.
* Brown chicken on both sides.
* Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
* Top with onion.
* Combine chili sauce, tomato sauce, Worcestershire sauce, oregano, and brown sugar; pour over chicken.
* Sprinkle with pepper
* Bake, uncovered, at 350 degrees for 45 minutes or until meat juices run clear.
Yield: 2-3 servings.
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BAKED BEANS - FOR TWO
1 can (16 oz.) pork and beans
3 Tbs. ketchup
2 Tbs. chopped onion
3 tesp. brown sugar
3 tesp. honey
1 tesp. prepared mustard
1 tesp. Worcestershire sauce
1/8 tesp. prepared horseradish
3-4 slices fried bacon, crumbled
* Pre-heat oven to 350 degrees F.
* Combine all ingredients in an ungreased 1-qt. baking dish.
* Bake, uncovered, for 30-40 minutes.
Yield: 2 servings
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SOUR CREAM BISCUITS - FOR TWO
1 cup self-rising flour*
1/4 tesp. baking soda
3/4 cup sour cream
2 tesp. vegetable oil
*
In a bowl, combine flour and baking soda.
* Add sour cream and oil; stir just until moistened.
* Turn onto a floured surface; knead 4-6 times.
* Roll out to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.
* Place on a greased baking sheet.
* Lightly spray tops with nonstick cooking spray.
* Bake at 425 degrees for 10-12 minutes or until golden brown.
Yield: 4 biscuits.
*Editor's Note: "As a substitute for self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to equal 1 cup."
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MOCHA BISCOTTI
1/2 cup butter (no substitutes), softened
1 cup sugar
1 Tbl. instant coffee crystals
2 1/2 tesp. baking powder
1/2 tesp. ground cinnamon
3 large eggs
1/3 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
1/2 cup chopped toasted almonds
1/2 tesp. instant espresso powder
1 Tbl. water
1 cup sifted powdered sugar
* Preheat oven to 375 degrees F.
* Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
* Add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
* Beat in eggs until combined.
* Beat in cocoa powder and as much of the flour as you can with the mixer.
* Stir in remaining flour with a wooden spoon.
* Stir in the nuts.
* Divide dough in half.
* Shape each half into an 8-inch loaf, using floured hands.
* Place loaves about 5 inches apart on a lightly greased cookie sheet.
* Shape loves into a rectangle that is 3 inches wide.
* Bake for 20 to 25 minutes or until firm and a toothpick inserted in center comes out clean.
* Cool on cookie sheet for 1 hour or until completely cool.
* Reduce oven temperature to 325 degrees F.
* Transfer loaves to a cutting board.
* Cut each loaf diagonally into 1/2-inch-thick slices.
* Lay slices, cut sides down, on the cookie sheet.
* Bake for 8 minutes.
* Turn slices over and bake 7 to 12 minutes more or until dry and crisp.
* Transfer to wire racks and cool.
For the espresso drizzle:
* In a medium bowl dissolve the instant espresso in 1 tablespoon water.
* Stir in powdered sugar.
* Add additional water, if necessary, to make drizzling consistency.
* Drizzle over cookies.
Makes about 30
"Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months."
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MANGO FREEZE
3 medium mangoes, peeled, seeded, and chopped
1 12-oz. can peach, guava, or other tropical fruit nectar, chilled
1 cup crushed ice
1 Tbl. honey (optional)
* Combine all ingredients in a blender container.
* Cover and blend until smooth.
* Serve immediately.
Makes 6 servings.
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GRILLED BRATWURST with ONIONS
8 uncooked bratwurst links
12 oz. beer (1-1/2 cups)
2 Tbls. packed brown sugar
1 Tbl. prepared mustard
1 tesp. chili powder
Several dashes bottled hot pepper sauce
2 cups hickory or oak wood chips
3 medium onions, sliced
3 Tbls. butter or margarine
1 tesp. chili powder
8 French-style rolls, split and toasted
Sweet pepper relish
* Use the tines of a fork to pierce several holes in each bratwurst.
* Place bratwurst in a resealable plastic bag set in a shallow dish.
* For marinade, in a medium bowl combine beer, brown sugar, mustard, 1 tesp. chili powder, and the hot pepper sauce.
* Pour over bratwurst; seal bag.
* Refrigerate for 6 to 24 hours, turning bag occasionally.
* At least 1 hour before smoke cooking, soak wood chips in enough water to cover.
* Drain before using.
* Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square.
* Place onions in center of foil.
* Dot with butter and sprinkle with 1 tesp. chili powder.
* Bring up 2 opposite edges of foil; seal with a double fold.
* Fold remaining ends to completely enclose onions, leaving space for steam to build.
* Refrigerate the packet until ready to grill.
* Drain bratwurst, reserving marinade.
* Arrange medium-hot coals around a drip pan.
* Test for medium heat above the pan.
* Sprinkle the drained wood chips over the coals.
* Place bratwurst on the grill rack over drip pan.
* Place onion packet next to bratwurst on grill rack directly over coals.
* Cover and grill for 20 to 25 minutes or until an instant-read thermometer registers 160 degree F. when inserted near the center of a bratwurst, brushing once with marinade halfway through cooking.
"For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above, except add drained wood chips according to the manufacturer�s directions."
* Remove bratwurst and onion packet from grill.
* Serve bratwurst on toasted rolls and top with onions and sweet pepper relish.
Makes 8 servings
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GRILLED PORK RIBS
1/4 cup packed brown sugar
2 tesp. seasoned salt
2 tesp. chili powder
4 lbs. pork loin back ribs or pork spareribs
1/4 cup yellow mustard
4 cups hickory or fruitwood chips
1/4 cup bottled barbecue sauce
Bottled barbecue sauce
* In a small bowl combine brown sugar, seasoned salt, and chili powder.
* Brush ribs with mustard.
* Sprinkle brown sugar mixture onto ribs.
* Cover and refrigerate for 6 to 24 hours.
* At least 1 hour before grilling, soak wood chips in enough water to cover.
* Drain.
* In a grill with a cover arrange preheated coals around a drip pan.
* Test for medium heat above the pan.
* Sprinkle some of the drained wood chips over the coals.
* Pour 1 inch of water into the drip pan.
* Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan.
* Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.
* Brush with the 1/4 cup barbecue sauce.
* Grill ribs for 5 minutes more.
* Serve with additional bottled barbecue sauce.
Makes 6 servings
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LEMONADE MOUSSE
1/3 cup sugar
1 envelope unflavored gelatin
1 cup water
2/3 cup frozen lemonade concentrate, thawed
4 drops red food coloring
1 cup whipping cream
1/2 cup fresh blueberries
3 thin lemon slices, halved, or pink grapefruit half slices (optional)
Lemon peel curls (optional)
* In a small saucepan combine gelatin and sugar; add 2/3 cup of the water.
* Cook and stir over medium heat until dissolved.
* Remove from heat.
* Stir in remaining water and lemonade concentrate.
* Divide mixture in half, transferring each to a medium bowl.
* Stir red food coloring into one portion of the mixture.
* Cover and chill about 1-1/4 to 1-1/2 hours or until mixtures mound.
* In a chilled bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl); set aside.
* Wash beaters.
* Beat plain lemonade mixture with electric mixer on medium speed about 30 seconds or until light and foamy.
* Beat pink mixture until light and foamy.
* Fold half the whipped cream into each lemonade mixture.
* Carefully layer plain mixture and pink mixture into 6 small serving glasses or dessert dishes, dividing evenly.
* Cover and chill at least 2 hours before serving.
* Garnish with fresh berries, and if desired, citrus slices and lemon peel curls.
Makes 6 servings
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