Hannah Mosiniak

Items

• Lahmajoun (Armenian)
  Lahmajoun (Armenian) 1 lb. lean ground lamb/beef/chicken 1 onion, finely chopped or grated 1 clove garlic, minced 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 8 whole-wheat or regular pitas 1/4 cup pine nuts 4 ounces crumbled feta cheese 2 tablespoons fresh chopped parsley Preheat oven to 350 degrees. Combine lamb, onion, garlic, oregano, salt and red pepper flakes in a mixing bowl. Mix gently with hands until well-blended. Arrange pitas on baking sheets. Divide lamb mixture among pitas. Scatter pine nuts and feta over the meat mixture. Bake 20 minutes, or until meat is done and pitas are crisp. Sprinkle with parsley. Note: Per serving: 354 calories, 19g protein, 15g fat (6g saturated), 38g carbohydrate, 677mg sodium, 50mg cholesterol, 5g dietary fiber. Serves 8
• Sachertorte
  Sachertorte Sachertorte: 7 oz. chocolate, semi-sweet 8 egg yolks 1/2 cup butter, melted 2 tsp. vanilla extract 10 egg whites 1/4 tsp. salt 3/4 cup sugar, granulated 1 cup flour, all-purpose, sifted 3/4 cup apricot jam Melt chocolate over hot water. In a mixing bowl, lightly beat egg yolks and then beat in melted chocolate, butter, and vanilla. Whip egg whites and salt until foamy, adding sugar, a tablespoon at a time. Continue to beat until stiff peaks form. With rubber spatula, mix one-third of the egg whites into the chocolate mixture. Then gently fold in flour and the rest of the egg whites, using an over-and-under cutting motion. Do not over-mix. Line 2 nine-inch cake pans with wax paper. Pour in batter. Bake at 350 degrees Fahrenheit for 25 minutes. Chocolate Glaze: 3 oz. chocolate, unsweetened 1 cup heavy cream 1 cup sugar, granulated 2 tsp. corn syrup 1 egg, whole 1 tsp. vanilla extract In a heavy saucepan, combine first 4 ingredients, stirring constantly with a wooden spoon; cook over low heat until the chocolate and sugar are melted. Then increase heat to medium and cook without stirring for 5 minutes or until a soft ball forms in a cup of cold water. Beat egg lightly. Stir in tablespoons of chocolate mixture and slowly beat this into the remaining chocolate mixture, mixing well. Cook over low heat, stirring constantly for 3 or 4 minutes or until the glaze coats the wooden spoon heavily. Remove from heat, add vanilla, and cool to room temperature. Cut a ring of wax paper and place on a cake plate. Gently place one layer of cake on top and spoon apricot jam over surface. Top with second cake layer. Chill. Pour warm glaze over, spreading with a metal spatula over top and sides. Chill for 2 or 3 hours. Gently pull wax paper from plate.
• Poe-Joeng Hay (Vegetable-Egg Dish)
  Poe-Joeng Hay (Vegetable-Egg Dish) Heat in skillet ......... 2tbs. shortening Add ........ 1/4 cup chopped fresh onions and tops Fry for 2 minutes. Add ........ 1/4 cup sliced cabbage Fry a few minutes. Add ........ 1/2 cup bean sprouts 1/4 cup fish or chopped shrimp 1 tsp. soy sauce pinch salt dash white pepper Stir well and remove from heat. Beat 2 egg yolks and eggs whites separately. Mix stiffened egg whites into yolks and then into fried mixture. Wash skillet, add 2tbs. shortening and return to heat. Drop mixture by heaping spoonful into skillet. Brown well on both sides. Serve topped with sauce of thinned tomato catsup with a little ground ginger added.
• Vegan Burritos
  Vegan Burritos 1 T. corn or vegetable oil 1/2 c. carrots, peeled and diced 1/2 c. celery, diced 1/2 c. onions, diced 1 clove garlic, minced 1/2 green pepper, thinly sliced 1/2 t. ground cumin 1/2 t. chili powder 1/2 t. ground white pepper 1/4 t. salt 6 oz. vegetarian burger crumbles 2 T. raisins 2 T. whole kernel corn (fresh or frozen) 2. T. fresh cilantro, chopped 4 (10") flour tortillas Preheat oven to 350 degrees; heat the oil in a large skillet and saute carrots for 1 minute. Ass the celery, onions and garlic, and saute until onions become translucent. Add green and red peppers, cumin, chili powder, pepper, salt, burger crumbles and saute only long enough to cook peppers al dente. Remove from heat and place all ingredients in a large mixing bowl. Add corn, raisins and cilantro and mix thoroughly. Place tortilla in a flat clean surface and place 1/4 of the filling in the center. Fold sides toward the center until they touch. Roll filled tortilla from front to back assuring that the final fold results with a seam on the bottom. Place in an oiled baking dish and bake about 30 minutes or until thoroughly heated. Remove burritos from oven and spoon 1/4 cup salsa over each burrito. Sprinkle with additional topped cilantro it desired; makes 4 burritos.
• Pierogi
  Pierogi 2 T. butter 1/3 c. chopped onion 1 1/2 c. sauerkraut, drained and minced salt and pepper to taste 3 eggs 1 (8-oz.) container of sour cream 3 c. all-purpose flour 1 T. baking powder 1/4 tsp. salt 1 T. baking powder 1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. 2. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder, stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. 4. Place a small spoonful of the sauerkraut filing into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. 5. Bring a large pot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. REmove with a slotted spoon. Note: To save time, you can make the filing the night before and remove it from fridge an hour before making the dough. To prepare for meal, fry pierogis lightly in butter and onions if desired, top with additional sour cream.
• Vegetarian Gumbo
  Vegetarian Gumbo (Sindhi Curry) 4 T. gram flour (besan) 3 T. oil 1 tsp. cumin seeds 1 tsp. methi seeds 1 pinch asefotida (hing) 3 tsp. salt 1 tsp. turmeric 1 tsp. red chili powder 1 T. tamarind paste 1 T. ginger 3 green chilies, chopped Your choice of vegetables 10 curry leaves 1 T. fenugreek seeds Heat oil in a big, heavy bottom pot. ONce the oil is hot add the fenugreek and cumin seeds and asefotida. Once they start to splutted gradually add the gram flour and reduce flame. Stir the mixture till the gram flour is golden brown and you will also smell the aroma of the flour cooking. Add about 10 cups of water, as first it will look very watery but once it boils the gumbo will get texture and thickness. Increase the flame till it starts boiling. Add ginger, salt, turmeric, red chili powder and curry leaves. Reduce flame once it boils to medium and let it cook for 15-20 minutes. Add tamarind paste and let it cook. Add about 3 cups of vegetables and green chilies. Let it all cook till vegetables are cooked. Note: We generally eat this with plain rice. You can add any vegetables: potatoes, cauliflower, peas, carrots, or okra (try these before adding). Some of the traditional vegetables that are available in the freezer or canned in an India store are Lotus root, drumsticks and Indian beans (guavar)
• Castillian Potatoes
  Castillian Potatoes Servings: 6 1/3 cup butter OR margarine 2 1/2 lbs. potatoes, peeled, slices 1 cup onions, sliced 2 cups chicken broth, canned OR fresh 1 tsp. turmeric, powdered 2 tsp. salt 1 tsp. white pepper 1 clove garlic, minced 1 medium green pepper, chopped 1 cup pimiento strips 1/2 cup almonds, toasted, sliced In a heavy skillet heat butter, stir in potatoes and onions, coating well with butter, and saute about 5 minutes. Add chicken broth, turmeric, salt, pepper, and garlic. Turn heat to low and simmer until tender, about 15 to 20 minutes. Stir in green pepper and pimientos and heat. Spoon into serving dish and sprinkle with toasted almonds.
• Blueberry Soup
  Blueberry Soup 3 1/2 cups bluebarries, fresh OR 20 oz. blueberries, frozen 1 cup sugar, granulated 1/4 tsp. salt 4 cups water 2 Tbsp. cornstarch 3 Tbsp. cold water 2 cups grape juice 1 tsp. lemon rind, grated 6 tsp. sour cream, dairy Combine blueberries, sugar, salt, and water and simmer for 15 minutes, until berries are tender. Combine cornstarch, cold water, and grape juice and stir into blueberry mixture, cooking until clear. Add lemon rind. Serve hot or cold with a teaspoon of sour cream.
• Lime Marmelade
  Lime Marmelade 4 limes 1/8 tsp. baking soda 1 3/4 oz. powder pectin 5 c. sugar Green food coloring (optional) Wash limes, cut in quarters lengthwise, and scrap out pulp and juice into large saucepan. Discard white membrane between sections. Simmer lime rinds with the soda and water to cover 20 minutes. Drain and cool. Scrape or cut all of the white part from rind. Cut peel lengthwise in very thin slices with sharp knife. Add peel, 3 cups water and the pectin to pulp and juice in saucepan. Over high heat, bring to hard boil, stirring occasionally. Add sugar all at once, bring to full rolling boil and boil hard, stirring, 1 minute. Remove from heat and add a little green food coloring, if desired. Let mixture set 7 minutes, skimming foam periodically. Pour into hot sterilized jars and seal. Makes 6 cups.
• Scotch Eggs with Cheese Sauce
  Scotch Eggs W/Cheese Sauce 10 hard-boiled eggs 1 1/2 lb. sausage 3/4 c. flour salt & pepper to taste 1 egg, beaten 1 T. milk 1 c. bread crumbs Wrap sausage meat around eggs. Add salt and pepper to flour. Roll sausage eggs in seasoned flour. Make an egg wash by combining beaten eggs and milk. Dip floured eggs in egg wash and roll in bread crumbs. Heat frying oil to 375 degrees. Deep-fry eggs until outside is crisp