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On 4 Feb 2005 at 9:04, Charla wrote:

> Hi, I was in Kosova (Kosovo) on a trip in 2000 and ate the most
> amazing meat pie. They were sold by just about every street vender
> there. they were rolled up phillo dough and had a meat filling. and
> baked. the venders also sold pies filled with feta cheese, but they
> just weren't as good. Thanks! Charla

Hi Charla,

Might find them with the Serbian name for them, but no luck by description or by just "Serbian meat pies" or "Kosovo meat pies."

The recipe below is for a kind of Balkan meat pie, but I have no idea which country it's from.


Runza (Meat Pies)

Note: Rhodes frozen rolls can be substituted for the Dough. Just roll 
out thawed dough into 6-inch squares.


4 1/2 cups all-purpose flour, divided
1/2 cup granulated sugar
2 packages dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs


1 pound lean ground meat
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

In a large bowl, place 1 3/4 cups flour, sugar, yeast and salt.
Heat milk, water and shortening to 120 degrees. Pour over flour mixture; 
add the eggs. Beat with an electric mixer on low until blended. Beat 3 
additional minutes on high. Stir in remaining flour; knead until smooth 
and elastic. Place dough in a greased bowl and let rise in a warm place 
until doubled, about 1 hour.

Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and 
pepper; cook until cabbage is wilted.

Punch dough down; roll into 12 (6-inch) squares. Top each square with 
1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal 
and place on greased baking sheets. Bake at 350 degrees F for 20 minutes 
or until golden brown. Serve hot.

Yield: 12 servings.

Steak Fajitas

On 4 Feb 2005 at 15:54, Takita wrote:

> Hello,  I am searching for a recipe for steak fajitas.  Please help.
> Thanks
> Takita 

Hi Takita,

See below for three.


Steak Fajitas      

1 flank steak, about 1 to 1 1/2 lb.
1/4 c. lime juice
1/4 c. olive oil
2 cloves garlic, crushed
1 tbsp. vegetable oil
4 flour tortillas (10 inch size), warmed
4 oz. pkg. shredded cheddar cheese
1 c. shredded lettuce
1 tomato, chopped
1 sm. green bell pepper, julienned
2 green onions, sliced
2 California avocados, seeded, peeled and sliced
Sour cream
Bottled salsa
Slice steak into 1/2 inch strips. Mix lime juice, olive oil and garlic 
in medium bowl. Add meat; refrigerate at least 1 hour or overnight. 
Heat oil in heavy skillet. Fry meat quickly over medium - high heat 
until browned; remove from heat. Fill each tortilla with about 3/4 cup 
meat. Divide cheese, lettuce, tomato, green pepper, green onions and 
avocado slices among each tortilla. Serve with sour cream and salsa. 
Makes 4 fajitas.
Skirt Steak Fajitas Recipe 

1/4 cup olive oil 
1/4 cup vegetable oil 
1/4 cup lemon juice 
2 tablespoons lime juice 
2 tablespoons Worcestershire sauce 
2 teaspoons salt 
1/4 teaspoon garlic powder 
1/4 teaspoon black pepper 
2 pounds skirt steak 
Hot flour tortillas, for serving 

Combine olive oil, vegetable oil, lemon juice, lime juice, Worcestershire 
sauce, salt, garlic powder and pepper. Place meat in glass dish, pour 
marinade over and rub into meat. Marinate in refrigerator 6-12 hours, 
turning meat occasionally. 

Remove meat from refrigerator 45 minutes before cooking; let set at 
room temperature. Grill 5 to 7 minutes per side until desired doneness. 

Slice into strips against the grain, making strips 1/8-1/4 inch thick. 
Serve inside hot flour tortillas, with accompaniments of your choice. 

Makes 4-6 servings. 
Marinated Skirt Steak Fajitas 

Juice of one lime 
2 tablespoons vegetable oil 
2 garlic cloves 
1/2 teaspoon ground cumin 
1/2 jalapeno, seeded 
1/4 cup cilantro leaves 
1 pound trimmed skirt steak 
Salt and freshly ground pepper 
Twelve 7-inch flour tortillas, warmed 
Sour Cream 
Sliced red onions 
Lime wedges

In a food processor or blender combine the lime juice, oil, garlic, 
cumin, jalapeno and cilantro leaves and process until pureed. 
Alternatively, combine the lime juice and oil in a bowl. Finely chop 
together the garlic, cumin, jalapeno and cilantro and whisk into the 
juice and oil mixture. Pour the mixture over the steak and allow to 
marinate for 30 minutes. 
Preheat charcoal grill or stovetop grill pan. Season the steak with 
salt and pepper. Grill the steak for 2 to 3 minutes per side or until 
cooked to desired degree of doneness. 
Transfer the steak to a cutting surface and allow to stand for 5 to 
8 minutes. Cut steak across the grain into thin slices or chop into 
1/2-inch pieces. Serve immediately with warm tortillas and accompaniments.

Pear Honey

On 3 Feb 2005 at 21:33, john wrote:

> Hi ->  My name is John.  My mom made a preserves of pears, crushed
> pineapple, lemon juice, granulated white sugar and 'Karo' syrup.  I can
> find all the Pear Honey recipes I want but Not One using 'Karo' syrup.
> Can you help?      
> John 

Hello John,

I can only find one recipe that has Karo, but it has cherries instead of the lemon juice. See below.


Pear  Honey

 Ingredients :
 9 1/2 c. pears, cut like French fries
 2 1/2 c. sugar
 2 1/2 c. Karo syrup
 1 can crushed pineapple (lg. can)
 1 (8 or 10 oz.) jar cherries with juice

 Preparation :
   Mix all ingredients together. Let set overnight.  Cook to a
 preserve.  Seal in jars.

Fruit Soups

On 5 Feb 2005 at 15:50, Lou wrote:

> You were so nice to help me before, I have another one for you.  I
> recently had some cold pear amaretto soup.  It was wonderful. I was at
> the Grove Park Inn in Ashville, NC.  I have also been there to enjoy a
> cold strawberry soup.  Would you happen to have these receipes?
> Thanks,
> Lou

Hello Lou,

I was not able to find these recipes from the Grove Park Inn. Below are some recipes for pear soups and strawberry soups.


Cold Strawberry Soup 

2lb. 8oz. strawberries(frozen variety,thaw with juice) 
16 oz Heavy Cream
2 oz. Sour Cream
3 oz. Yogurt 
1/2 lb. Fresh Strawberries 

Mix thawed strawberries, heavy cream, sour cream and yogurt. Beat slowly 
until well mixed and a smooth consistency. Chill, shake well before serving. 
Add fresh strawberries halves as garnish.
A Rosy Strawberry Soup

1-1/2 cups strawberry preserves
1-1/4 cups sour cream
3/4 cup half and half
2/3 cup sherry
1-1/2 tablespoons grenadine
1 pint basket fresh strawberries, stemmed and halved

In large bowl whisk together preserves and sour cream. 
Stir in half and half, sherry and grenadine. Chill
several hours. Just before serving mix in berries.
Serve with spoons. Garnish with mint sprigs, if desired.

Makes 6 servings

Recipe from California Strawberry Advisory Board
Chilled Strawberry Soup

1 quart strawberries
1/2 cup water
1/2 cup orange juice
1/2 cup sugar
2 cups yogurt

Mix all ingredients in blender. Chill.

Serves 6.
Chilled Pear Soup

 Serving Size  : 4    

    Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Pears -- peeled, cored, diced
    2       c            Water
      1/4   ts           Sea salt
    4       tb           Brown rice syrup
      1/2   ts           Peeled, finely minced ginger
      1/2   ts           -Powdered ginger
      1/4   ts           Anise extract (optional)
                         Mint leaves, fresh
                         Strawberries for garnish

   Bring the pears, water, and salt to a simmer. Add the
   rice syrup and ginger (and the anise extract, if you
   wish). Simmer for 3 more minutes. Allow the mixture to
   cool. Then puree the mixture and chill. Serve
   garnished with mint leaves or strawberries.
Cold Pear Soup 
A soup of pears and honey, served iced 

3 pounds honey 
2 gallons semisweet dry wine 
1 dozen fresh pears -- cut into 1/8ths 
6 12 oz. cans pear halves -- reserve syrup 
1 tablespoon ground ginger -- to taste 
1 tablespoon ground nutmeg -- to taste 
1 tablespoon ground allspice -- to taste 
2 tablespoons sweet saffron 
1/2 tablespoon grains of paradise -- if available 
ice cubes -- to taste 

Combine all ingredients, excluding the ice, in a large metal pot 
over a fire. The peppercorns are traditionally added as whole spices 
while cooking, and discarded when eaten. Boil the soup for 3 to 4 
hours until the consistency reaches a puree (add water while cooking, 
if needed). Just before serving, pull the pot from the fire. While 
the soup is still hot, stir in enough ice until the sides of the pot 
are frosted. Serve immediately. 
Birnensuppe (Pear Soup)

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Raisins
    1       tb           Dry sherry
    2       sm           Pears, cored, pared, and sliced
    1 1/2   c            Water
    1                    Inch cinnamon stick
    1       d            Crush aniseed
    2                    Teaspoons. granulated sugar
      1/2                Teaspoons. lemon juice

   In small bowl combine raisins and sherry; set aside.

   In 1-quart saucepan combine pears, water, cinnamon
   stick, and aniseed; bring to a boil and cook until
   pears are very soft, about 15 minutes. Remove cinnamon
   stick and let mixture cool. Transfer to blender
   container and process until smooth; pour into bowl or
   container and stir in raisin mixture, sugar, and lemon
   juice. Cover and refrigerate until well chilled. Makes
   2 servings.

Bowtie Pasta & Asagio Cheese

On 5 Feb 2005 at 23:35, MaryLou wrote:

> Hello, 
> a few months ago (?) you found a recipe like the Bowtie Festival at
> Johnny Carino's.  I misplaced it...could you possibly send it again. 
> It has asaigo cheese in it. 
> thanks so much!
> Marylou 

Hello Marylou,

See below.


Asiago Sun-Dried Tomato Pasta

2 cups heavy cream 
1 cube chicken bouillon 
1 tablespoon Asiago Cheese 
1 tablespoon cornstarch, mixed with equal parts water 
1 cup chopped sun-dried tomatoes 
1 (16 ounce) package bow tie pasta 
3/4 cup bacon 
1/4 cup butter 
1 cup diced red onion 
2 cloves garlic, chopped 
1 cup chopped green onion 
1 pound grilled skinless, boneless chicken breast, diced 
1 cup heavy cream 
2 tablespoons chopped fresh parsley 


In a large saucepan over medium heat, cook 2 cups cream until just bubbling. 
Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and 
Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, 
and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried
tomatoes. Set aside, or cover and refrigerate for later use. 
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 
8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. 
Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft 
and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir 
in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated
through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until
evenly coated, and sprinkle with chopped parsley. 


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