Chhiwate

1 lb Franks, 1/2 ” rounds

1/4 c Vinegar

3 tb Brown Sugar

1 tb Worcestershire

1 Garlic Clove, minced

1/4 ts Pepper

1 1/2 c Tomato Sauce

1 Onion, small, minced

1 tb Mustard

1/2 ts Curry Powder

1 ts Salt

Picks Combine all ingredients, except FRANKS, in saucepan.
Simmer 15 min.
Chill until serving time.
Heat sauce in chafing dish
15 min.
before serving.
Add FRANK rounds; heat thoroughly.
For
serving, guests spear FRANKS with picks.

Refrigerate the cheese mixture for 30 minutes or until slightly
firm, then shape into a ball.
Roll in the chopped parsley to coat
well.
Cover with plastic wrap and refrigerate until ready to serve.
Let stand at room temperature for about 30 minutes before serving.
Place on a platter surrounded with crackers and apple wedges.

Dippers: Assorted Crackers, Apple Wedges

Karen Mintzias 12 md Globe artichokes

1 Lemon (juice only)

Lemon slices 3 tb Flour (optional)

1/2 c Chopped scallinos,white only

1/4 c Olive or other oil

1 Lemon (juice only)

3 c Water

Salt Freshly ground white pepper 2 tb Finely chopped dill

3 ts Cornflour

Cold water 2 Eggs

Chopped dill for garnish Serves: 4 as a light meal, 8 as a first
course Cooking time: 45-50 minutes Wash artichokes well and cut off
stem close to base.
Have ready a bowl of cold water with the juice
of 1 lemon and some lemon slices added.
If desired stir in 2-3
tablespoons flour as this is quite effective in preventing
discoloration.
As each artichoke is prepared, rub cut surfaces with
a lemon slice from the bowl and place in bowl until all are
prepared.
Cook as soon as possible after preparation.
Remove 3 or 4
layers of leaves until the tender inner leaves remain.
Scoop out
choke and pink thorny leaves from centre, using a spoon or melon
ball scoop.
Cut in half.
In a large pan gently fry spring onion in
oil until soft.
Add juice of 1/2 lemon, water, about 2 teaspoons
salt and a good grinding of pepper.
Bring to the boil.
Drain
prepared artichokes and add to pan with dill.
Return to a slow
simmer, cover and simmer gently for 30 minutes or until artichokes
are tender.
Stain cooking liquid into a pan and boil until reduced
to half original quantity (about 1-1/2 cups).
Keep artichokes hot
in a slow oven.
Mix cornflour to a paste with a little cold water
and stir into simmering liquid.
Stir until thickened and bubbling
and leave to simmer gently.
Beat eggs in a mixing bowl until light
and frothy and gradually add remaining lemon juice.
Gradually pour
in simmering stock, beating constantly.
Return to pan and stir over
low heat for a minute or 2 to cook the egg.
Pile artichokes on a
warm platter, pour sauce on top and sprinkle with chopped dill.
Serve as a light meal or as a first course.
From: “The Complete
Middle East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias