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[VEG] SEPHARDIC BOREKAS ~ Pasteries filled with Feta Cheese or Spinich & Feta Cheese.

MASA ~ Dough (Makes 40-45 Borekas)

1 cup Oil
1/2 tsp. Salt
1 cup Water
5 cups flour, unsifted

Put oil, water and salt in a pot and bring to a boil. Allow to cool. When tepid, ad flour all at once and blend thoroughly. Break off portions the size of large walnut and roll on slightly floured board into rounds 3 to 4 inches in diameter and approximatly 1/8 inch thick. Fill with 1 tablespoon of one of the following fillings (gomo) and lap pastry over like a turnover. Seal edges of overlapped dough all around so that filling will not run out while baking. Bake in a well-greased pan in a 375 degree preheated oven for 45 minutes or until a light golden brown. Best when served hot.

GOMO de ESPINACA ~ Spinich Filling

2 bunches Fresh Spinach
1/4 cup grated Parmesan Cheese
3 Eggs, slightly beaten
1/4-1/2 lb. Greek Feta Cheese, crumbled
1/8 tsp. Salt (optional)

Remove stems, wash dry and finely chop spinach. Should make about 8cups. Add remaining ingredients and spoon mixture into pastry circles. Fold over and seal as directed in Masa recipe. Brush tops of Borekas with beaten egg and sprinlke with grated parmesean cheese before baking. Bake in a well-greased pan in a 375 degree preheated oven for 45 minutes or until a light golden brown. Best when served hot.

GOMO de QUESO ~ Cheese Filling

1 1/2 lb. Potatoes or 4-5 medium, boiled and mashed
1/4 lb. grated Parmesan Cheese
1/4 lb. Greek Feta Cheese, crumbled
4 Eggs, beaten
1/8 tsp. Salt (optional)

Add cheese, beaten eggs and salt to mashed potatoes. If mixture is too thick, add some warm milk. Mixture should have hte consistency of thick but fluffy mashed potatoes. Fill and seal as directed in Masa repipe. Brush tops of Borekas with beaten egg and sprinlke with grated parmesean cheese before baking. Bake in a well-greased pan in a 375 degree preheated oven for 45 minutes or until a light golden brown. Best when served hot.

[VEG] Brown Rice Jubilee

1 lb. Lundberg Jubilee Rice pkg. or brown rice.
Sauté in oil, ¼ lb. green peas, ¼ lb. shredded carrots, ½ chopped onion and 1 T. soy sauce.
1 t. sugar, 1 T. sesame seeds, 1 T. sesame oil, 1 t. ginger, ½ t. garlic, ¼ c. sliced almonds

Rinse rice well and soak at least one hour. Cover rice with water. Add 1T. oil, bring to a boil and continue to cook over medium heat about 30 min.After rice has cooked toss all remaining ingredients together.

[VEG] The Unburger

5 c brown rice, cooked
2-1/2 c almonds, ground
2 c sunflower seeds. hulled and ground
1-1/2 T cumin
1 T garlic, minced (or powder)
2 T soy sauce
2 t seasoned salt
2 t curry powder
1 egg

Combine all ingerdients in a large mixing bowl: mix well with very clean hands. Shape into patties, lightly flour on both sides and either microwave for approximately 1 minute, or pan-fry in small amount of vegetable oil. Serve on whole-grain buns, with Unburger Spread, tomatoe slice and lettuce or sprouts; top with a slice of cheese, if desired.

Unburger Spread

2 cups mayo
1 t chili powder or cayenne pepper (or to taste)
2 T soy sauce

Combine all ingredients; wisk until smooth and well-blended. Store in air-tight container in refrugerator.

Sopa de Pollo (Mexican Chicken Soup)
[VEG] Note:Can be made vegetarian, omitting chicken and adding 2 t miso for flavoring

1 frying chicken cut up or 2 whole breasts
1 qt water
1 t salt
1 t garlic, minced
1 lg onion, chopped
1 bell pepper, diced
2 carrots, chopped
3 stalks of celery, chopped
1 1-lb can whole peeled tomatoes, diced
2 fresh tomatoes, diced
1 t poultry seasoning
1 t cumin
1 t chili powder (or to taste)
1 c brown rice, cooked
1 t parsley, chopped
1 10-oz package frozen corn
1/4/ c dry white wine
1/4 c chili salsa (or to taste)
Grated cheese, green onions and tortilla chips for garnish

Boil chicken in water to cover until tender. Remove skin; remove meat from bone, and dice or shread into small pieces. Strain chicken broth into large kettle. Add remaining ingredients and simmer about 1 hour. Taste for seasonings.

Serve topped with chpooed green onions, grated cheese and coarsly broken tortilla chips.

Serves 6 to 8.

Variation: Substitute 8oz dry noodles for brown rice.

Sesame Salad Dressing

Place in amixing bowl the following:

2 c mayo
1 T toasted sesame seeds
2 T vinegar
2 T soy sauce
1/4 c honey
1/2 c water
1/2 t garlic powder
1 T lemon juice
1 T Dijon mustard

Using whisk, blend well. Pour into container and store in refrigerator. Makes about 3 cups.

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Last update: Saturday February 07, 2004 10:41:22 PM Copyright © Feb-04 Michael A. Chylinski aka Jomodad, Fullerton, California