2 ts Sweet basil

1 ts Paprika

1 ts Mrs.
dash

2 ts Cinnamon

2 ts Vinegar

1/2 ts Curry powder

3 dr Hot sauce

2 Bay leaves

1/2 c Water

1/2 c Burgundy or dry wine

Hot cooked pasta Shredded sharp cheddar and Grated paramesan
cheeses

2 ts Sweet basil

1 ts Paprika

1 ts Mrs.
dash

2 ts Cinnamon

2 ts Vinegar

1/2 ts Curry powder

3 dr Hot sauce

2 Bay leaves

1/2 c Water

1/2 c Burgundy or dry wine

Hot cooked pasta Shredded sharp cheddar and Grated paramesan
cheeses

1/2 c Sweet butter or margarine

1 c Granulated sugar

3 Eggs

2 c Sifted all-purpose flour

2 ts Baking powder

1 ts Salt

1 c Plain yogurt

1 ts Baking soda

1 ts Vanilla extract

3/4 c Raisins

1 ts Ground cinnamon

1/2 ts Grated nutmeg

1/4 ts Ground cloves

1/2 c Chopped walnuts (optional)

Cream the butter and sugar together, then add the eggs, one at a
time, beating well after each addition.
Meanwhile, sift the flour
with the baking powder and salt and add gradually to the batter,
beating on medium speed.
Combine the yogurt with the baking soda
and add to the batter, a few tablespoons at a time, along with the
vanilla.
Mix together the raisins, spices, and if desired, the
walnuts.
Pour half the batter into a buttered 9-inch-square pan and
sprinkle half the raisin mixture evenly over it.
Pour in the rest
of the batter and top with the raisin mixture.
Bake in a moderate
oven (350 degrees F) for 40 to 45 minutes, or until cake springs
back to the touch of your finger.
Remove to a cake rack and cool in
the pan.
Cut into squares or diamond shapes when cool.
Note:
Cupcakes are more popular than cake squares in the larger Greek
cities.
This recipe would make a dozen cupcakes.
* Source: The Food
of Greece, by Vilma Liacouras Chantiles * Typed for you by Karen
Mintzias

1/2 lb Pork butt; in one piece

5 ea Mushrooms; large jyo black

2 ea Small dried red chili pepper

2 ea Large cloves garlic, minced

2 t Ginger root, minced

1 ea Small bell pepper

1/4 c Bamboo shoots

1 ea Large carrot

1 ea Cube bean curd

1/3 c Mushroom liquid

1 T Thin soy sauce

1 pn Sugar

1 t Salt

2 T Peanut oil

1 ea Cornstarch paste; as require

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ In saucepan, cover pork butt with water, bring to a boil
& simmer for 30 minutes.
Add more hot water if level goes below
pork.
Cool pork in its cooking water.
Wash, then soak mushrooms in
warm water for 1 hour.
Squeeze liquid from mushrooms, reserving
liquid.
Discard mushroom stems, and halve mushrooms.
Halve, seed
& core bell pepper; cut into pieces about 1″ by 1 1/2″.
Slice
bamboo to match bell pepper.
Peel carrot; slice on bias into ovals.
Remove pork from cooking water, & parboil carrots in water for
1 minute.
Slice 2/3 of pork butt into rectangles same size as bell
pepper.
Save remaining 1/3 for another dish.
Strain mushroom
liquid; combine specified amount

with soy sauce, sugar & salt.
Drain bean curd, rinse in cold
water, and slice same size as bell pepper.
Stir-fry: Add oil to
very hot wok.
When oil begins to smoke, stir-fry mushrooms, garlic
and ginger for 1 minute.
Add bell pepper, bamboo shoots, carrots
& pork; stir-fry for 1 minute.
Add bean curd & mushroom
liquid; bring to boil.
On medium heat, cover wok & cook for 1-2
minutes, until bell pepper is bright green & crisp.
Push
ingredients up side of wok.
Restir thick cornstarch paste, then
dribble into liquid until it thickens; cook briefly while stirring.
Recombine with ingredients.
Serve.

1/2 lb Pork butt in one piece

5 lg Jyo black mushrooms

2 sm Dried red chili peppers,

Minced 2 lg Cloves garlic, minced

2 ts Fresh ginger root, minced

1 sm Bell pepper

1/4 c Bamboo shoots

1 lg Carrot

1 Cube bean curd

1/3 c Mushroom liquid

1 tb Thin soy sauce

1 pn Sugar

1 ts Salt

2 tb Peanut oil

Cornstarch paste Preparation: In saucepan, cover pork butt with
water, bring to a boil & simmer for 30 minutes.
Add more hot
water if level goes below pork.
Cool pork in its cooking water.
Wash, then soak mushrooms in warm water for 1 hour.
Squeeze liquid
from mushrooms, reserving liquid.
Discard mushroom stems, and halve
mushrooms.
Halve, seed & core bell pepper; cut into pieces
about 1″ by 1 1/2″.
Slice bamboo to match bell pepper.
Peel carrot;
slice on bias into ovals.
Remove pork from cooking water, &
parboil carrots in water for 1 minute.
Slice 2/3 of pork butt into
rectangles same size as bell pepper.
Save remaining 1/3 for another
dish.
Strain mushroom liquid; combine specified amount with soy
sauce, sugar & salt.
Drain bean curd, rinse in cold water, and
slice same size as bell pepper.
Stir-fry: Add oil to very hot wok.
When oil begins to smoke, stir-fry mushrooms, garlic and ginger for
1 minute.
Add bell pepper, bamboo shoots, carrots & pork;
stir-fry for 1 minute.
Add bean curd & mushroom liquid; bring
to boil.
On medium heat, cover wok & cook for 1-2 minutes,
until bell pepper is bright green & crisp.
Push ingredients up
side of wok.
Restir thick cornstarch paste, then dribble into
liquid until it thickens; cook briefly while stirring.
Recombine
with ingredients.
Serve.

2 1/2 c Buttermilk baking mix (??)

1/2 c Sugar

1 ts Cinnamon

1/2 ts Cloves

1/2 ts Nutmeg

1/2 c Applesauce

1 sm Can undiluted evaporated

-milk 2 tb Oil

1 Egg, beaten

Using baby food eliminates the need to puree Combine baking mix,
sugar, cinnamon, cloves, and nutmeg in medium bowl;mix well.
Beat
together applesauce, evaporated milk, oil, and egg.
Add liquid
mixture to dry mixture.
Stir just until dry ingredients are
moistened.
Fill 12 buttered muffin cups 2/3 full of batter.
Bake in
hot oven (400F) 15-20 minutes.
Cool slightly; remove from pan.
Makes 12 muffins.
TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon.
Dip tops of muffins in 2 tbsp melted butter, then roll tops in
cinnamon sugar mixture.
** You may substitute one fo the following
for the applesauce: 4-1/2 oz jar strained plums, apricots with
tapioca, strained pears, or strained squash.
Origin: Cookbook
Digest, Mar/Apr 93 Shared by: Sharon Stevens.