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----- Original Message -----
From: Sarah 
To: Phaedrus
Sent: Monday, September 09, 2002 4:49 PM
Subject: Yugoslavian gibanitsa (cheese cake)

> I am trying to find a recipe for a yugoslavian dish called gibanitsa.  
> It is basically layers of filo pastry with lots of different cheeses 
> and baked in the oven and is absolutely gorgeous!  I have searched the 
> internet high and low but cannot find a recipe for it.  Can u help?
> Sarah 

Hello Sarah,

This dish is actually named "gibanica", although it is pronounced like "gibanitsa". I found lots of mentions of it, but no recipes. It is claimed at different sites to be both Serbian and Croatian. I found two similar Serbian recipes, but nothing on the nose. See below.


I now have recipes for Gibanica here: 12/14/05

"Gibanica: Another traditional dish is gibanica (pronounced GIHB bah niht sa), a layered cheese pastry that may be eaten alone or with a meat dish. Pastry leaves mixed with eggs, cheese and then baked."

Traditional Serbian Cheese Pie

Picture at Serbian Cheese Pie


n     500g plain flour
n     3 table spoon olive oil
n     1/2 teaspoon salt
n     400g feta cheese
n     4 eggs
n     200g butter
n     200ml cream milk

Mix flour with salt and olive oil.
Add 300-400ml warm water to the mixture. Beat until compact (approximately
10min). Cut on two equal halves.
Spread 1 tablespoon of olive oil on the top of each halves. Cover with tea
towel or foil and leave it for 1 hour to settle down.
On a lightly floured surface roll out dough to approximately 5mm thickness.

Beat eggs, add grated butter and cheese and stir with cream milk.
 Spread the mixture over pastry. Carefully fold pastry and put in lightly
oiled oven dish.
Bake at 180°C for 50min or until well risen and golden.
To serve cut into pieces.  Serve hot or cold.
Cheese-Filled Phyllo Pastry Cigarro Burek


  (40 servings)

  6 oz Feta cheese, crumbled
  4 oz Creamed cheese
  1 Egg, beaten
  2 tb Chopped fresh parsley
  1 tb Chopped fresh dill, or 1 tsp dried
  8 Sheets packaged phyllo dough
  1/2 c Butter


  Throughout the Middle East, bureks are made by folding buttered,
  cheese-filled phyllo dough into little triangular shapes. Cigarro
  bureks taste the same but, as the name implies, are rolled into
  cylindrical shapes resembling small cigars. Bureks, frozen unbaked,
  can go directly from the freezer into a preheated 375 F oven to make
  an instant hors d'oeuvre.
  Makes 40
  Defrost the phyllo dough and return the remainder to the freezer.
  Butter a cookie sheet. Melt the butter and remove from the heat.
  Preheat the oven to 375F.
  Mix the feta and cream cheese with the egg and herbs and set aside.
  Layout one sheet of phyllo dough on a counter. (Keep the remaining
  dough covered with a slightly damp towel to prevent its drying out.)
  Brush the sheet of dough with some melted butter. Cut it the short
  way into 5 strips, about 3x10 inches each. Place 1 1/2 teaspoons of
  the filling at one end of each strip. Roll the strips into cylinders
  about 1/2 inch in diameter. Continue until all of the dough has been
  cut, filled, and rolled.
  Arrange 2 to 3 cylinder per person on the cookie sheet and brush them
  with more butter. (Freeze the rest of the cylinders, unbaked, for use
  at another time.) Bake for about 10 minutes, or until the cylinders
  are well browned and very flaky.

Cinnamon Buns

----- Original Message -----
From: Mindie
To: phaedrus
Sent: Tuesday, September 10, 2002 6:38 PM
Subject: Cinnamon buns

> My mother use to make really yummy cinnamon buns when we were growning up
> that were dropped into a milk mixture and eaten with a spoon.
> Do you have anything for a receipe for this type of cinnamon buns?
> Mindie

Hi Mindie,

Well, I don't know what might have been in your mother's milk mixture, but any of the cinnamon buns below would be good with a little fresh milk or cream poured over them.


Bakery  Fresh  Cinnamon  Buns

 Ingredients :
 1 c. mashed potatoes
 1 c. potato water
 3/4 c. shortening
 1 tbsp. salt
 3 tbsp. sugar
 1 egg
 1 pkg. active dry yeast
 1/2 c. lukewarm water
 1 c. milk
 5-6 c. all-purpose flour
 Light brown sugar

 Preparation :
   In a large bowl combine the mashed potatoes and potato water.  Add
 the shortening, blending well.  Add the salt, sugar and egg.  In a
 small bowl combine the yeast and lukewarm water, stirring until
 dissolved.  Add the yeast mixture to the potato mixture.  Add the
 milk alternately with the flour.  Knead the dough, and place in a
 large bowl.  Grease the top of the dough with butter or margarine.
 Place in the refrigerator overnight.  The next morning, grease two 9
 x 13 inch baking pans.  Turn the dough onto a floured board.  Roll
 out a large even pastry.  In a bowl combine a generous amount of
 brown sugar, raisins and cinnamon.  Sprinkle the mixture over the
 dough.  Make several large rolls from the pastry and then cut
 individual buns from the rolls.  Place on the prepared pans.  Bake
 in a 350 degree oven for 20 minutes.  Watch the buns carefully.
 Serves 10-12.
 Giant  Cinnamon  Buns

 Ingredients :
 1 c. milk (skim)
 2 tbsp. solid vegetable shortening
 1 tsp. salt
 1 c. sugar
 1/4 c. Egg Beaters
 1 tsp. vanilla extract
 1 pkg. yeast
 1/4 c. lukewarm water (110 degrees)
 4 to 4 1/2 c. flour
 3 tbsp.melted margarine
 2 tsp. cinnamon
 1 c. confectioners' sugar
 1 1/2 tbsp. softened margarine
 1-2 tbsp. water

 Preparation :
   Heat milk with shortening, salt and 1/2 cup sugar until shortening
 melts, but do not boil!  Let cool to tepid.  Whisk in egg and
 vanilla.  Dissolve yeast in water with 1 teaspoon sugar.  Combine 3
 1/2 cups of flour with yeast mixture and milk mixture, stirring to
 form a ragged dough.  Turn dough onto lightly floured board.  Clean
 and butter bowl.  Knead dough about 8 minutes, until smooth, adding
 flour if necessary.  Return to bowl.  Cover and place in warm place
 to rise until double in size, 1 to 2 hours.  Punch down dough.  Roll
 out on lightly floured board to 1/4 inch thick and about 12 to 14
 inches square.  Brush with melted butter.  Mix remaining sugar with
 cinnamon and sprinkle on.  Roll dough like jelly roll. Use a very
 sharp knife to cut 1 1/2 inch thick slices from roll.  Place, cut
 side up, on greased baking sheet.  Cover and let rise in warm place
 45 minutes or until nearly doubled in size.  Heat oven to 325
 degrees.  Bake buns 25 minutes, until light golden brown.  As buns
 bake, prepare glaze by beating confectioners' sugar and butter,
 adding just enough water to make a runny but not watery glaze.
 Remove buns from oven, place on rack and let cool slightly.  Drizzle
 glaze on buns while they are still warm.  Makes 8 buns.
 Old - Fashioned  Cinnamon  Buns

 Ingredients :
 1/2 c. sugar
 1/2 tsp. salt
 1 pkg. dry active yeast
 Approx. 4 c. flour
 1 c. milk
 1 egg
 1/2 c. packed light brown sugar
 1 1/2 tsp. ground cinnamon
 1 1/2 c. confectioners' sugar
 6 tsp. water

 Preparation :
    Early in the day combine sugar, salt, yeast and 1 cup flour in a
 bowl.  In a saucepan heat milk and 1/4 cup butter until warm (about
 120 degrees).  With mixer at low speed, beat liquid into dry
 ingredients.  At medium speed, beat 2 minutes.  Beat in egg and 1
 cup flour; beat two minutes.  Stir in  1 1/2 cups flour.  On a
 floured surface knead the dough until smooth, about 10 minutes,
 adding more flour (1/4 cup) while kneading.  Shape dough into ball
 and place in a large greased bowl, turning dough over so that top is
 greased.  Cover and let rise in a warm place (80 to 85 degrees),
 away from draft, until doubled about 1 hour. Punch down dough; turn
 onto floured surface; cover and let rest 15 minutes.  Meanwhile,
 combine brown sugar and cinnamon.  Grease 13 x 9 inch baking pan.
 Melt a quarter of a cup of butter.  On floured surface, roll dough
 into 18 x 12 inch rectangle; brush with melted butter; sprinkle on
 sugar mixture.  Starting with 18 inch side, roll dough jelly roll
 fashion; press down and seal.  With seam side down cut roll
 crosswise into 18 slices; place in pan, cut side down. Cover; let
 rise until doubled, about 40 minutes.  Pre-heat oven to 400 degrees.
 Bake 20 minutes.  Cool slightly; brush with sugar glaze.  Makes 8

Dill Weed

  ----- Original Message ----- 
  From: Angela
  To: phaed
  Sent: Monday, August 26, 2002 12:38 AM
  Subject: Dill weed

  Hi Phaedrus,
  Just wondering what the best way to dry and store fresh dill weed is?  
  Also, do you have any favorite recipes that call for dill?  I don't 
  use it very often, but love it!  What about a low fat potato chip dip?
  Thanks a lot!

Hi Angela,

From somewhere, I copied down this tip:

"While you can dry dill weed, it is actually better to just stick it in the freezer. Chop up what you need, and then return the rest to the freezer."

Below are some low-fat dip recipes with dill.


  Lowfat  Dill  Dip

   Ingredients : 
   1 c. lowfat cottage cheese
   1 tbsp. lemon juice
   1 tbsp. skim milk
   2 tbsp. onion, chopped fine
   1 tsp. dill weed

   Preparation : 
      1.  Blend together cottage cheese, lemon juice, milk and onion
   until smooth.   2.  Remove from blender and stir in dill weed.  3. 
   Refrigerate several hours to blend flavors.  Serving 1 tablespoon. 
   Calories 12.  Cholesterol 1 mg.  Fat trace.  Sodium 61 mg.  
   Spinach  Dip

   Ingredients : 
   1 (10 oz.) pkg. frozen chopped spinach
   2 c. plain yogurt
   1 1/2 tbsp. lemon juice
   1/2 c. minced green onion
   1 tbsp. dill weed
   1/4 tsp. dried tarragon
   1/4 tsp. dried chives
   1/4 tsp. thyme
   1 tsp. salt

   Preparation : 
      Thaw and wring spinach dry.  Combine remaining ingredients and
   stir in spinach.  Refrigerate overnight.  Serve with raw vegetables
   - celery, green pepper, broccoli, carrots, and cauliflower.
   Yogurt  Dip

   Ingredients : 
   1 c. plain yogurt
   1 tsp. dill weed
   1 tsp. onion powder
   1 tbsp. Miracle Whip
   1 tsp. vege-sal (veg. seasoning salt)
   1/4 tsp. garlic powder

   Preparation : 
      Mix and chill.  Great for vegetables.
   Lowfat  Dill  Dip

   Ingredients : 
   1 c. lowfat cottage cheese
   1 tbsp. lemon juice
   1 tbsp. skim milk
   2 tbsp. onion, chopped fine
   1 tsp. dill weed

   Preparation : 
      1.  Blend together cottage cheese, lemon juice, milk and onion
   until smooth.  2.  Remove from blender and stir in dill weed.  3. 
   Refrigerate several hours to blend flavors.  Serving 1 tablespoon. 
   Calories 12.  Cholesterol 1 mg.  Fat trace.  Sodium 61 mg.
   Blue  Cheese  Dip--Light

   Ingredients : 
   1 1/2 c. whipped cottage cheese
   1 pkg. "free" cream cheese
   1 tsp. dried dill weed
   2 tsp. grated onion
   1 tsp. Worcestershire sauce
   1 tsp. mustard
   1 pkg. crumbled blue cheese

   Preparation : 
     Mix first 6 ingredients and add blue cheese last.  Chill 1 hour or
   longer.  Serve with fresh julienned vegetables or baked pita pieces.

Green Goddess Dressing

----- Original Message -----
From: Shiela 
To: phaedrus
Sent: Tuesday, September 10, 2002 12:48 AM
Subject: salad dressing

> looking for the original wishbone green goddess dressing.
> cant find it,,,really loved it,,,
> help..where to buy it..
> Thank you,
> Sheila.

Hello Sheila,

Shiela, you're going to have to learn to love another brand or else make your own homemade Green Goddess. Wishbone no longer makes it. I wasn't able to find any verification, but I found mentions that either Seven Seas or Kraft does still sell it. Below are some recipes to make your own. The green color in the commercial dressing just comes from food coloring, BTW.

Green Goddess Salad is a mixed greens salad with a creamy dressing. The salad was created in San Francisco, at the Palace Hotel in the early 1920s. Actor George Arliss was appearing at that time in San Francisco in William Archer’s play called "The Green Goddess". The play had opened in New York in 1921, and was twice made into a motion picture, in 1923 and 1930 – all versions starring Arliss. To celebrate the play's success and honor the actor, Palace chef Philip Reomer created a special composed salad for a dinner party. The delicious salad and dressing really caught on and became an intermittent “fad” lasting for decades.

It appears to be at a nadir currently, but it will perhaps be rediscovered and come back into popularity again.

Green Goddess Salad Dressing
Serve over a salad made from romaine, Boston lettuce, and a little watercress.
Makes approximately 2-1/2 cups.

6 fillets of anchovies
3 scallions, each cut into 3 pieces
6 sprigs Italian parsley
8 fresh chives
1/2 teaspoon dried tarragon
1-1/2 cups mayonnaise
1/2 cup sour cream
2 tablespoons tarragon vinegar

Place anchovies, scallions, parsley, and chives in food processor and chop finely.
Stir in mayonnaise and sour cream.
Stir in vinegar.
Green Goddess Salad Dressing

Makes About 1 Quart

1 scallion (green onion) - finely chopped
1 bunch, chives - finely chopped
1/2 cup, firmly packed parsley leaves - finely chopped
1 clove, garlic - minced
2 teaspoons, anchovy paste
2 teaspoons, dried tarragon (or 2 tablespoons, fresh tarragon - minced)
2 teaspoons, Dijon mustard
1/4 cup, white wine vinegar (or tarragon vinegar)
2 1/2 cups, real mayonnaise (Best Foods or homemade are best choices)
1/2 cup, sour cream

Whisk together all ingredients. Chill for at least 2 hours, so flavors will
blend. Serve at cool room temperature.
 Blender Green Goddess Salad Dressing
Yield: 1 Serving


      2    Ounces anchovy fillets*,with oil
    1/4 c  white wine vinegar
      1    clove garlic; minced
      2 tb lemon juice
      1 sm onion
    1/4 c  parsley; minced
      1 c  mayonnaise
           chives or green onion tops;
    2/3 c  heavy cream
    1/4 ts pepper


Puree in blender. Best served with romaine lettuce and croutons.
Green Goddess Salad Dressing

From Soups & Salads -- Famous Brands.

1 cup mayonnaise
1/2 cup sour cream
1 can (2 ounces) anchovy fillets, drained
1/4 cup chopped parsley
1 tablespoon minced onion
1/2 teaspoon dried tarragon leaves, crumbled
1/8 teaspoon salt
2 tablespoons wine vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 small clove garlic

Combine all ingredients in the container of an electric blender. Blend until
smooth, 1-2 minutes. Makes 2 cups.

Zucchini Chocolate Cake

  ----- Original Message ----- 
  From: judith
  To: phaedrus 
  Sent: Monday, September 09, 2002 8:54 PM
  Subject: recipe for zucchini chocolate cake

  I had a recipe for zucchini chocolate cake but cannot find it.  Please see 
  what you can do. Thanks.

Hello Judith,

Below are several.


Chocolate  Zucchini  Cake

   Ingredients : 
   3 1/2 c. flour
   1 tsp. baking powder
   1 tsp. soda
   1/2 tsp. cinnamon
   1/2 tsp. salt
   1/4 c. cocoa
   3 eggs
   2 c. sugar
   1/2 c. oil
   1 c.sour milk
   2 c. shredded zucchini
   1/3 c. applesauce
   1/4 c. chopped nuts, if desired

   Preparation : 
     Preheat oven to 350 degrees.  Grease and flour 3 (9 inch) layer
   pans.  Sift dry ingredients together in a bowl, set aside.  In a
   large bowl beat eggs; add sugar to eggs and beat until fluffy.  Add
   oil slowly.  Stir in flour mixture, alternate with milk, zucchini
   and applesauce.  Add nuts and mix well.  Pour into prepared pans and
   bake for 25 to 30 minutes or until toothpick comes out clean when
   inserted into center of cake.  *Can be baked in tube pan, sheet cake
   pan, etc. but baking time will vary depending on size of pan.  
   Zucchini  Chocolate  Chip  Cake

   Ingredients : 
   1/2 c. oleo
   1/2 c. oil
   1 3/4 c. sugar
   1 tsp. vanilla
   1/2 c. sour milk
   2 1/2 c. flour
   4 tbsp. cocoa
   1/2 tsp. soda
   1/2 tsp. cinnamon
   2 c. zucchini, diced
   1/4 c. chocolate chips

   Preparation : 
     Cream oleo, oil, and sugar; add eggs, vanilla, and sour milk. 
   Beat with mixer.  Mix dry ingredients and add to creamed mixture. 
   Stir in diced zucchini.  Spoon batter into greased and floured 9 x
   12 x 2 inch pan.  Sprinkle top with chocolate chips.  Bake at 325
   degrees for 40 to 45 minutes, until toothpick comes out clean and
   Chocolate  Zucchini  Cake

   Ingredients : 
   1/2 c. butter
   1/2 c. oil
   1 3/4 c. sugar
   2 eggs
   1 tsp. vanilla
   1/2 c. sour milk
   2 1/2 c. flour
   4 tbsp. cocoa
   1/2 tsp. baking powder
   1/2 tsp. cinnamon
   1/2 tsp. salt
   1 tsp. soda
   Pinch of cloves
   2 c. shredded zucchini, very well drained
   1/2 c. brown sugar
   1/2 c. nuts
   1 c. chocolate chips

   Preparation : 
     Mix together butter, oil and sugar.  Add eggs and vanilla.  Add
   sour milk.  Sift together and add:  flour, dry ingredients and
   spices.  Fold in shredded zucchini.  Pour into 9x13 greased and
   floured pan.  Mix together. Sprinkle over cake batter.  Bake at 350
   degrees for 40-50 minutes.  


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