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Buko Pie

----- Original Message ----- 
From: "Edith" 
To: phaedrus
Sent: Sunday, July 18, 2004 8:49 PM
Subject: coconut

I am looking for a recipe for buko It's made with fresh coconut and other
things please help
They are tarts thank you very much Edith.

Hello Edith,

I could not find a tarts recipe, but I did find a buko pie recipe. see below.


Buko Pie

Sangkap (Ingredients):

   3 cups flour
    2-1/2 tbsp. sugar
    3/4 tsp. salt
    3/4 cup vegetable shortening
    1/2 cup ice water
    3 egg yolks


     2 cups young coconut, shredded
     1/2 cup young coconut juice
     1/2 cup condensed milk
     2/3 cup 1% milk
     4 tbsp. sugar
     1/2 tsp. pure vanilla extract
     1/2 cup cornstarch + 1/2 cup cold milk

Pagluto (Cooking Procedure):

To make the pastry, combine flour, salt and sugar in a bowl. Cut in
shortening with a pastry blender until mixture is crumbly. Combine egg yolks
and ice water and blend into flour mixture until it turns into dough. Add a
little more water if dough, is still crumbly. Refrigerate for 30 minutes.
With a rolling pin, roll dough thinly, about 1/4 inch thick, on a lightly
floured board. Make the pastry.

Bake the pie crust, set aside and cool. Combine pie filling ingredients
except cornstarch mixture in a deep saucepan. Cook over medium heat,
stirring constantly. When boiling gently, add cornstarch mixture, stirring
fast, until combined mixture has thickened. Pour mixture evenly into
prepared pie crust. Let cool, then refrigerate until firm. Top with toasted
sweetened coconut flakes just before serving. 


----- Original Message ----- 
From: "lisa" 
To: phaedrus
Sent: Sunday, July 18, 2004 1:56 PM
Subject: recipe

> we are looking for a greek recipe for gyros thank you from lisa

Hi Lisa,

Below are three versions.


Greek Gyros

1/2 cup minced onion
 1 clove garlic, minced
 1/2 pound ground lamb
 2 tablespoons lemon juice
 1/2 teaspoon dried oregano
 1/2 teaspoon ground cumin
 1/2 cup seeded and pared cucumber, diced
 1/4 cup non-fat yogurt
 1 tablespoon fresh mint, chopped
 2 pitas
 1/2 cup shredded lettuce
 1/2 cup diced tomato
 Spray skillet with non-stick spray and add onion and garlic.  Cook until
 soft over low heat stirring constantly.  Place in mixing bowl with lamb,
 lemon juice, oregano and cumin and mix thoroughly.  Shape into 2 patties.
  Place on rack of broiler and broil 3 to 5 minutes on each side, turning
 once, or until desired doneness. Combine cucumber, yogurt and mint
 in small bowl and mix.  Cut around edge of each pita bread and pull
 open to form pocket.  Fill each pita with half the lettuce and tomato,
 1 lamb patty and half the yogurt mixture.

1 lamb breast
2 pounds ground lamb
Greek oregano
allspice, ground
basil, minced

Grind the lamb yourself. Ordinary ground lamb from the store has too much
fat for this. The lamb should be coarsely ground. Mix the spices into the
lamb and shape the lamb into thick patties. Slice a very thin slice of fat
off the lamb breast and place it between two patties. Continue stacking
patties and slices of fat until you have assembled a cylinder. Place on a
grill, as far from the coals as possible and grill, turning to cook on all
sides. When it is cooked, cut thin slices down the sides and serve on pita
bread with tzatziki sauce, lettuce and tomatoes.
Emeril's Greek Gyros

1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat
5 cloves garlic, peeled and cut into 20 slivers
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Essence, recipe follows
16 pita breads
Tzatziki Sauce, recipe follows
Chopped tomatoes

With a sharp knife, make 20 slits across 1 side of the lamb and insert the
garlic slivers. Place in a large non-reactive dish.
In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary,
salt, and pepper. Pour over the lamb and rub evenly across the surface.
Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to
6 hours, turning occasionally.

Remove from the refrigerator and let come to room temperature. Season
lightly on all sides with Essence. Brush a grill lightly with olive oil and
preheat to medium heat.

Remove the lamb from the marinade and place on the grill. Cook, turning
occasionally until the meat reaches an internal temperature of 145 degrees F
for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a
platter. Tent with foil and let rest for 12 minutes before carving.

Thinly slice the lamb and place the meat in the center of the pita breads.
Top with Tzatziki Sauce and chopped tomatoes, and serve.

Emeril's Essence

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or
Yield: about 2/3 cup

Tzatziki Sauce:

1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon minced garlic

In a medium bowl combine all the ingredients and chill for at least 1 hour
to allow the flavors to marry.

Dill Gravy

----- Original Message ----- 
From: "marlene" 
To: "Phaedrus" 
Sent: Thursday, July 15, 2004 2:39 PM
Subject: Dill Gravy

> Do you have an old recipe of dill gravy made out of dill weed?
>              Thank you,     Marlene       

Hello Marlene,

See below.


Sour  Cream  Dill  Gravy

 Ingredients : 
 2 c. water
 Dash of salt
 3 tbsp. fresh dill
 1 c. sour cream
 2 tbsp. vinegar
 Dash of sugar
 2 tbsp. flour
 6 eggs

 Preparation : 
    Boil water, vinegar, salt, and dash of sugar.  Add fresh dill
 weed.  Mix flour with 1 cup sour cream, beat into boiling water. 
 When thickened, drop 1 egg at a time into gravy, then simmer very
 slowly until hard. 
 Dill  Gravy

 Ingredients : 
 2 tbsp. butter
 2 tbsp. onion
 2 tbsp. flour
 2 c. milk
 1/4 tsp. salt
 1/4 tsp. pepper
 1/4 c. vinegar
 1/2 c. fresh dill

 Preparation : 
    Melt butter in pan, add onion, saute until tender.  Stir in flour
 and milk. Cook 10 minutes until thick.  Stir in dill and vinegar. 
 Cool 5 to 8 minutes. Add salt and pepper.  Tasty on potatoes. 
 Czechoslovakian  Dill  Gravy

 Ingredients : 
 2 tbsp. each butter and minced onion
 3 tbsp. flour
 1 c. beef soup, or bouillon broth
 1 c. milk
 1/2 c. finely chopped fresh dill
 1/4 c. or slightly less vinegar
 1/4 tsp. salt
 1/4 tsp. white pepper

 Preparation : 
    Melt butter in saucepan.  Add onion and saute until tender, but
 not brown.  Stir in flour and quickly add milk and soup, stirring
 constantly.  Cook for about 10 minutes, until gravy is thickened. 
 Stir in dill and vinegar and continue cooking 5-8 minutes longer. 
 Add salt and pepper.  This delicious gravy is served with boiled 
lean beef and bread dumplings. 

Fork Cookies

----- Original Message ----- 
From: "Diane" 
To: phaedrus
Sent: Monday, July 19, 2004 6:11 AM
Subject: Fork Cookies

> My best friend's mother baked these in the 1950's. Very buttery and 
> chewy. No peanut butter in this.
> Oval shaped by just 1 fork imprint. I don't think they were rolled 
> dough  with rolling pin.
> All I know is they were fantastic with a buttery vanilla flavor and 
> quite chewey.  Thanks a million.
> Diane 
> P.S.  My friend called them "Fork cookies" 

Hello Diane,

See below.


 Fork  Cookies

 Ingredients : 
 1 c. brown sugar
 1 c. white sugar
 1/2 c. butter
 1/2 c. shortening
 3 eggs
 2 tsp. soda
 2 tsp. cream of tartar
 3 1/2 c. flour
 1 tsp. vanilla
 Dash of salt

 Preparation : 
   Cream shortenings and sugars together.  Add eggs, beat well.  Then
 add soda, tartar and flour.  Add vanilla and salt.  Mix well.  Form
 dough into small balls with hands.  Place in a greased cookie sheet
 and press with a fork.  Bake in a 375 degree oven for 8 to 10
 Fork  Cookies

 Ingredients : 
 1 c. shortening
 1/2 c. brown sugar
 1/2 c. sugar
 1 tsp. cream of tartar
 1 tsp. baking powder
 2 tsp. vanilla
 2 eggs
 2 1/2 c. flour

 Preparation : 
   Cream sugars with shortening.  Add eggs and vanilla; mix well. 
 Stir in remaining dry ingredients.  Shape into balls.  Press with a
 fork.  Bake at 375 degrees.  
 Butter  Fork  Cookies

 Ingredients : 
 1/2 lb. butter
 1/2 c. brown sugar
 1 egg yolk
 2 c. flour

 Preparation : 
   Roll in size of walnut and flatten with fork.  Can also be
 squeezed from the tube cookie forms.  Bake for 8-10 minutes at 350
 Powdered  Sugar  Fork  Cookies

 Ingredients : 
 1 c. powdered sugar
 1 egg
 1 c. butter
 1/2 tsp. vanilla
 1/2 tsp. almond
 2 c. flour
 1 tsp. cream of tartar
 1/2 tsp. soda
 1/3 tsp. salt

 Preparation : 
    Mix together.  Refrigerate dough.  Break off pieces of dough the
 size of walnuts.  Roll.  Press down with fork.  Bake until light
 brown.  At Christmas season, I dip a cruet top or fancy glass into
 red and green sugar and press down to form a designed cookie. 
 Fork  Cookies

 Ingredients : 
 1 c. white sugar
 1 c. brown sugar
 2 c. butter
 2 eggs
 2 tsp. vanilla
 2 tsp. cream of tartar
 2 tsp. soda
 1 tsp. almond extract
 4 c. flour

 Preparation : 
    Whip butter.  Add sugar; cream well.  Add eggs, vanilla, almond,
 soda, cream of tartar and flour.  Form into balls.  Press down with
 fork dipped in cold water.  Bake 10 minutes at 325 degrees.
 Fork  Cookies

 Ingredients : 
 1 c. butter, melted
 1 c. granulated sugar
 1 c. brown sugar
 2 eggs
 2 c. flour
 1/2 tsp. salt
 1 tsp. baking powder
 1 tsp. baking soda
 1 tsp. cinnamon
 2 c. quick oatmeal
 1/2 c. coconut (optional) or 1 c. raisins

 Preparation : 
    Melt butter; add sugars and eggs.  Sift together flour, salt,
 soda and baking powder.  Add cinnamon.  Stir into sugar mixture
 until well blended.  Stir in oats, coconut, and raisins.  Roll into
 small balls.  Place on greased cookie sheet and press dough with a
 fork.  Bake in 350 degree oven for 8-10 minutes.  VARIATION:  1 cup
 chocolate chips may be added to dough.  

Onion Wine

----- Original Message ----- 
From: Cathy
To: phaedrus
Sent: Wednesday, July 21, 2004 8:02 PM
Subject: (no subject)

> Please help me find a recipe for onion wine. I live in Hatch, New Mexico,
> and it seems like this is the ONION capitol of the WHOLE world, as well 
> as the Chile capitol too, or so is it's claim to fame...I am new here, 
> but did see a reciepe for the onion wine somewhere, but don,t know where, 
> and am immensely curious!!!  Thanks for your help, Cathy

Hi Cathy,

Below are three recipes. Hope you have some winemaking experience.


Onion Wine

Onions 1/2 lb.
Potatoes 1/2 lb.
100% white grape juice concentrate 12 ounces
sugar 2 1/4 lb.
Pectic enzyme 1 tsp.
Acid blend 2 tsp.
Yeast nutrient 1 tsp.
Campden tablet 1
Yeast (Lalvin D-47, or a general purpose yeast)

Wash and peel the onions and potatoes. Chop them and put them in a pot with
some water. Boil them until tender, about 15 minutes. Strain into the
primary fermenter. Discard the pulp. Boil about 1 quart of water and
dissolve the sugar in it. Add this when it is cool enough. Crush the Campden
tablet and add to the primary. Add all the other ingredients except the
yeast. Make up the volume to 1 gallon with water. Allow the mixture to stand
overnight or for 24 hours. The next day, pitch the yeast according to the
instructions on the packet, Cover the primary and allow the wine to ferment.
Stir it at least once a day. When the primary fermentation is complete, in
about 5 days, put the wine into the secondary fermenter, make up the volume
with water if necessary Rack as necessary until still and clear. It will
probably be at least three months before it is ready for bottling.
Onion Wine (5 Gallons)

21/2 Pounds Onions
21/2 Pounds Potatoes
21/2 Pints White Grape Concentrate or 5 pounds of Raisins
35 Pints Water
111/4 Pounds Sugar
10 Teaspoons Acid Blend
5 Teaspoons Nutrient
5 - Campden, crushed
1 Package Wine Yeast

Don't tell your friends what it is until they've tried some. It's a
surprising wine that even works well for marinating meats or whatever.
1. Wash and peel onions. Chop up onions and potatoes.
2. Put in nylon straining bag, tie top, and put in pot with water. Boil
until tender (about 15 minutes). Strain off and press pulp into pot. Discard
pulp. Pour liqueur in pot into primary fermenter.
3. Stir in all other ingredients EXCEPT yeast. If using raisins, chop up and
put in bag, tie, put in primary. Cover primary.
4. After 24 hours, add yeast. Cover primary.
5. Stir daily, check Specific Gravity.
6. When ferment reaches S.G. of 1.040 (about 3 to 5 days) strain juice off
raisins and siphon wine off sediment into 6.5 gallon glass carboy secondary.
Attach airlock.
7. When ferment is complete (S.G. has reached 1.000 -- after 3 weeks) siphon
off sediment into clean 5 gallon glass carboy secondary. Reattach airlock.
8. To aid clearing siphon again in 2 months and again if necessary before
Onion Wine

1 lb sweet Vidalia onions
1/2 lb potato
1 lb golden raisins
2 lemons (zest and juice)
21/2 lbs fine granulated sugar
71/2 pts water
1 crushed Campden tablet
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1 pkt Champagne wine yeast
Chop or mince raisins and soak overnight in pint of warm water. Thinly slice
onions and potato into remaining water. Put on heat and bring to a simmer,
holding simmer for 45 minutes. Grate zest from lemons and combine zest with
raisins. Transfer raisins and zest into nylon straining bag in primary. Add
sugar to primary. Strain onions and potato, pouring hot water over sugar and
discarding pulp. Add juice from lemons and yeast nutrient, then stir until
sugar is completely dissolved. Cover with clean cloth and set aside to cool.
When at room temperature, add crushed Campden tablet and stir. Recover
primary and set aside for 12 hours. Add pectic enzyme, stir, recover
primary, and set aside another 12 hours. Add activated yeast. Stir daily for
14 days. Drip drain nylon straining bag (do not squeeze) over primary,
recover and allow to settle overnight. Rack liquid into secondary, top up if
required and fit airlock. Rack, top up and refit airlock every 30 days until
wine clears and no new sediments form during a 30-day period. Stabilize,
sweeten to taste, wait 10 days, and rack into bottles. Allow to age 6 months
before tasting.


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