Friday, September 30, 2011

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Wednesday, September 28, 2011

[MC-AllEthnic-Recipes] Southwestern Black Bean Salad With Cumin Vinaigrette (tnt)

 

@@@@@
Southwestern Black Bean Salad With Cumin Vinaigrette

16oz cooked black beans (1 can), well drained
1 can (11 oz) vacuum-packed corn, well drained
1/3 C pimentos, well drained
1/2 C chopped cilantro
4 Scallions thinly sliced
Chopped cilantro, chopped scallions for garnish
----- For the vinaigrette----
2 TBSP light flavored olive oil
1 TBSP red wine or balsamic vinegar
1/4 tsp powdered garlic
1/2 tsp ground comino
Generous splash hot pepper sauce (Tabasco)
Pinch of salt
1/8 tsp black pepper

Drain beans & rinse well. Allow to dry for about 30 minutes; or pat them dry
on a baking sheet with paper towels. Don't skip this step.
Prepare the vinaigrette: Combine salt, black pepper, vinegar, garlic, cumin,
hot pepper sauce, & olive oil in a small bowl.
Layer the scallions, beans, corn, and pimento in a bowl and pour the
vinaigrette over; fold the salad gently to distribute the vinaigrette and
veg evenly.
This is better, of course, if the flavors are allowed to marry for several
hours before serving.
I prefer garlic powder to fresh garlic in this for the softer flavor.

I first made this colorful side back in 2004 for 4th of July BBQ, and it was
a huge hit!

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Thursday, September 22, 2011

[MC-AllEthnic-Recipes] Tomato Paste Spread with Capers from Kimolos - Bertes me Kapari; 4g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Tomato Paste Spread with Capers from Kimolos - Bertes me Kapari

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup good-quality tomato paste -- preferably organic
2 tablespoons extra-virgin olive oil -- to 4 tablespoons
1/4 cup Greek capers -- rinsed, drained and chopped
To serve: -- 6 to 8 slices stale rustic bread (1-inch thick slices), grilled or toasted

In a small bowl, mix together the tomato paste, 2 tablespoons of the olive oil, and the capers. If the mixture is too thick, add the remaining olive oil. Spread on the bread and serve as an hors d'oeuvre.

Makes 6 to 8 servings

Tomato Paste Spread with Onions (Bertes me Kremmydi): replace the capers with 1 small red onion, finely chopped, and proceed as directed above.

AuthorNote: This exceedingly simple recipe and the one that follows are from the tiny island of Kimolos [The Cyclades islands]. Many cooks still make their own tomato paste in Greece. In the islands, the hot, dry summers help to produce extremely sweet vine-ripened tomatoes. Homemade tomato paste made with such fruit tastes completely different from typical canned tomato paste on the supermarket shelf. The flavor is vibrant, full, and deep. Seek out great, preferably organic tomato paste.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 50 Calories; 4g Fat (67.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 192mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 1504 0 902478 0

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[MC-AllEthnic-Recipes] Roumeli Corn Bread with Leeks and Cheese - Lahanopsomo or Plasto ; 29g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Roumeli Corn Bread with Leeks and Cheese - Lahanopsomo or Plasto

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup extra-virgin olive oil -- or as needed
2 pounds leeks -- white and all but toughest green parts, finely chopped and washed well
2 cups boiling water
1 teaspoon salt
2 cups fine yellow cornmeal
6 large eggs -- lightly beaten
2 1/2 pounds Greek feta cheese -- or vlachatyri cheese, crumbled
3 tablespoons unsalted butter -- cut into small pieces

Heat 3 tablespoons of the olive oil in a large skillet over medium heat and cook the leeks until wilted. Remove the heat and let cool.

Preheat the oven to 350F.
Rub a 15-inch round or a 12 by 18 by 2-inch rectangular baking pan with olive oil. Place the hot water and salt in a large bowl. Slowly add the cornmeal in a steady stream, stirring with a wooden spoon to combine. Mix in the remaining olive oil. Stir in the eggs, cheese, and sauteed leeks, combining well. The mixture should have the consistency of a very thick batter. Pour into the prepared baking pan. Bake for 45 minutes, dot with butter, then continue baking until golden and set, about 45 minutes longer.
Remove from the oven, let cool, and cut into serving pieces. Serve either warm or at room temperature.

Makes 10 or 12 servings

AuthorNote: This recipe, from Granitsa, a mountain village in the western part of Roumeli, harks back to another era. Traditionally plasto was made in a 'gastra' or 'sini', a metal - usually copper - dome that was placed over the pan, which in turn salt on a bed of embers, making for a kind of makeshift oven. Roving gypsies used to hammer out the gastras and hawk them, and quasi-nomadic peoples such as the shepherds of northwestern Greece (Vlachs) used to count them as part of their necessary kitchen accoutrements; nowadays a regular electric oven is the most likely place to find these old-fashioned pies baking. They are common from Karpenisi west throughout Roumeli and north into Epirus..

Vlachatyri Cheese: The "Vlachs' cheese", or shepherd's cheese, which is essentially a goat's milk kefalograviera [cheese] - a hard, tangy, yellow table and grating cheese - from Metsovo, the Vlach capital.

[Kefalograviera- another popular hard, yellow cheese, some of the best of which comes from Crete. The cheese falls somewhere between kefalotyri and graviera in terms of texture. It is a new cheese is Greece, barely thirty years old, yet it has become one of the most important commercially, with some 3,000 tons produced around the country annually. Kefalograviera is distinguished by its firm texture and by the air holes spread throughout its body. In flavor it ranges from mild to medium. While elsewhere in Greece it is made with a combination of cow's milk and sheep's milk (or cow's, sheep's, and goat's milk) in Crete it is almost exclusively made with sheep's milk.]

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 584 Calories; 43g Fat (66.0% calories from fat); 21g Protein; 29g Carbohydrate; 3g Dietary Fiber; 216mg Cholesterol; 1393mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 7 Fat.

Nutr. Assoc. : 0 0 0 0 435 0 3272 0

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[MC-AllEthnic-Recipes] Pumpkin Borek from Samos - Samiotiko Boureki ;19g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Pumpkin Coils from Samos - Samiotiko Boureki

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pumpkin -- peeled, seeded and cut into 1-inch chunks
1 tablespoon extra-virgin olive oil -- plus more for brushing
3 large red onions -- finely chopped
1 1/2 cups crumbled feta cheese -- about 3/4 pound
2 tablespoons dried mint -- heaping
2 large eggs -- lightly beaten
2 tablespoons short-grain rice -- or fine bulgur
salt and freshly ground black pepper -- to taste
1 pound commercial phyllo dough -- defrosted and at room temperature

Bring about 1 1/2-inches of water to a rolling boil. Place the pumpkin chunks in a steaming basket inside the pot, cover, and steam until soft, about 15 to 20 minutes. Remove and place i cheesecloth or a colander to drain. Let it cool, then squeeze out all the excess moisture.

Heat 2 tablespoons olive oil in a large skillet and cook the onions over medium-low heat, stirring constantly with a wooden spoon, until wilted, about 8 minutes.

Combine the pumpkin and onions in a medium bowl and mash with a fork. Mix in the feta, mint, and eggs. Add the rice or bulgur and combine thoroughly. Season with salt and pepper.

Preheat the oven to 375F.
Oil an 18-inch round nonstick pan that is 2-inches deep. Open the phyllo and keep it covered with a cloth. Place one sheet at a time on your work surface with a long side facing you. Brush the surface with olive oil. Fold it in half from the bottom up so that the fold is nearest you. Spread about 2 1/2 tablespoons of filling in a straight line across the bottom of the folded phyllo, leaving about 3/4-inch on both ends and the same on the bottom. Fold in the edges and gently roll up the phyllo so that you have a cylinder about 1 1/4-inches in diameter. Place it seam side down in the center of the pan, coiling it like a snake. Continue with the remaining phyllo and filling, coiling from where the last one left off, working outward toward the rim.

Bake the pie until it is golden and crisp, about 50 minutes. Remove from the oven, let cool for about 30 minutes, and serve warm or at room temperature.

NOTE: You may reduce the ingredients by half and bake the pie in a 12-inch round pan.

Makes 8 to 10 servings

AuthorNote: Unlike most of the rest of Greece, and rather ironically given the availability of both and wheat and wild greens on the island, the Samian kitchen never developed a savory pie culture. There are only two pies indigenous to the island. The firs is the individual coil or S-shaped boureki made with pumpkin, and the second is an interesting version of greens pie or spinach pie. [Samos is one of the islands of the northeastern Aegean, across from Turkey.]

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 317 Calories; 11g Fat (45.4% calories from fat); 11g Protein; 19g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 543mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4453

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[MC-AllEthnic-Recipes] Parsley and Onion Dip from Syros - Maintanosalata tis Syros ; 12g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Parsley and Onion Dip from Syros - Maintanosalata tis Syros

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups fresh flat-leaf parsley leaves -- packed, leaves from 1 large bunch
1/2 pound loaf stale rustic bread -- crusts removed
1 medium red onion -- chopped
1 large egg yolk -- see note below
1/2 cup extra-virgin olive oil -- to 3/4 cup, as needed
juice of 1 lemon
1 tablespoon red wine vinegar -- to 2 tablespoons, to taste
salt and freshly ground black pepper -- to taste

Coarsely chop the parsley and set aside. Run the bread under the tap to dampen and squeeze dry in your palms. Crumble the bread

Place the parsley and onion in a food processor fitted with the steel blade and pulse until pulverized, as for pesto. Add the bread and continue pulsing until the mixture is like a paste. Add the egg yolk and pulse on and off to combine. Add 1/2 cup of the olive oil in a thin, steady stream, alternating with the lemon juice and vinegar and pulsing on and off to combine. Drizzle in part or all of the remaining olive oil, pulsing to combine, if necessary to achieve a smooth, creamy consistency. Season with salt and pepper and pulse to combine. Remove from the food processor and serve.

Makes about 12 servings

AuthorNote: This is a classic Syros (The Cyclades islands) meze, served as a spread for bread or as a dip for crudites or as an accompaniment to grilled [cFavorite].

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 144 Calories; 10g Fat (62.1% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 920055 0 0 0 797 0 0

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[MC-AllEthnic-Recipes] Epirus Mixed Greens Pie with a Cornmeal Crust - Blatsaria ;24g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Epirus Mixed Greens Pie with a Cornmeal Crust - Blatsaria

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mixed greens -- (spinach, chard, sorrel)
1 bunch fresh flat-leaf parsley -- coarsely chopped
1 bunch fresh dill -- snipped
1 bunch fresh mint -- finely chopped
8 scallions -- to 10, or spring onions, white and tender green parts, finely chopped
salt -- to taste
2 medium onions -- finely chopped
1 1/2 cups extra-virgin olive oil
1 pound Greek feta cheese -- crumbled, about 3 cups
2 1/2 cups milk
2 cups fine cornmeal -- white or yellow
1 cup water -- to 1 1/2 cups, as needed
To serve: -- thick Mediterranean-style yogurt, preferably made from sheep's milk, or plain yogurt, drained, or buttermilk

Combine the greens, herbs, and scallions or spring onions in a large colander and sprinkle with salt. Rub and knead the mixture, pressing it between your palm and the holes of the colander, until the greens and other vegetables exude their liquid. This will take 15 minutes. Squeeze the excess water out of the vegetables between your palms and place in a large bowl or basin. Mix in the onions.

Preheat the oven to 375F.
Drizzle 1 cup of the olive oil into the vegetable mixture and knead vigorously until the greens wilt, about 10 minutes or so. Add the feta and mix all together.

In a medium saucepan over medium heat, scald the milk. Add the cornmeal in a slow, steady stream, stirring all the while so that it doesn't lump. Season with a little salt. Keep stirring until the mixture thickens to the consistency of a heavy, almost solid batter. Remove from the heat.

Oil an 18-inch round baking pan or pizza pan that is 2 inches deep with olive oil. Pour half of the milk-and-cornmeal mixture over the bottom of the pan, spreading it evenly. Spread the vegetable filling evenly over the batter and level the surface with a spatula. Dilute half the remaining half of the batter with as much of the water as needed to obtain a thick but pourable batter. Pour this over the top, spreading it as evenly as possible. Don't worry if the batter doesn't cover the entire surface of the greens. Drizzle the remaining 1/2 cup olive oil over the surface. Place on the center rack in the oven and bake until the pie is dense and golden and the cornmeal crust set, about 1 hour.

To serve, let the pie cool for 20 to 30 minutes, then cut into wedges and serve topped with a little yogurt or with buttermilk on the side.

NOTE: The recipe may be halved. Bake the pie in a 10-inch round baking pan.

AuthorNote: The names of dishes can be confusing business in greek villages. Blatsaria and pies similar to it are sometimes called pispilita after the Greek word for "sprinkle" or aradopita, after the word for "line" or "row" - arada. This is a rustic pie and the Sarakatsan and other denizens of the mountainous Zagorohoria like to eat this with a glass of buttermilk.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"1 18-inch pie"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 417 Calories; 32g Fat (67.9% calories from fat); 10g Protein; 24g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 405mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3272 0 435 0 0

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[MC-AllEthnic-Recipes] Epirus Cornmeal Sprinkle Pie with Nettles and Spinach - Pispilita me Tsourknida , 33g Carbohydrate; 5g Dietary Fiber

 


* Exported from MasterCook *

Epirus Cornmeal Sprinkle Pie with Nettles and Spinach - Pispilita me Tsourknida

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spinach -- or chard, trimmed, finely chopped, and washed well
1 pound nettles -- trimmed, finely chopped, and washed well
1 cup chopped fresh mint
1 tablespoon salt
1 large leek -- white and tender green parts, finely chopped and washed well
2 large onions -- finely chopped
3/4 pound Greek feta cheese -- crumbled
freshly ground black pepper -- to taste
3 1/2 cups fine yellow cornmeal
2 cups extra virgin olive oil
2 1/2 cups water -- about, as needed

Place the spinach or chard, nettles, and mint in a large colander. Sprinkle with 2 teaspoons of the salt, and, using rubber gloves (raw nettles sting), mix the greens together, rubbing them between your fingers and against the holes in the colander so that they exude as much liquid as possible. This will take about 10 minutes. Let stand for 1 hour to drain further.

Using gloves, squeeze fistfuls at a time of the greens and rid them of any excess liquid, then place in a large bowl. Combine the greens with the leek, onions, and crumbled feta. Season with pepper.

Preheat the oven to 400F.
In a separate bowl, combine 2 1/2 cups of the cornmeal with the remaining teaspoon salt, 1 cup of the olive oil, and 1 cup water or enough to make a damp, mealy mixture. Oil an 18-inch round baking pan or pizza pan that is 2-inches deep with olive oil. Spread the cornmeal mixture in the bottom of the pan, pressing it down gently and working it out a little toward the edges of the pan so that it comes about an inch up the side. Spread the greens mixture evenly over the cornmeal base. Pour 1/2 cup of the remaining olive oil evenly over the greens. Sprinkle the remaining 1 cup cornmeal over the greens and dampen by drizzling the remaining olive oil over it. Also sprinkle with 1 cup water so that the cornmeal on top is moist. Bake, uncovered, until the pie is golden and the base is set, about 1 hour.

NOTE: You may reduce the ingredients by half and bake the pie in a 10-inch round by 2-inch deep baking pan.

Makes one 18-inch pie; 12 to 15 servings

AuthorNote: Pispilita is one of the classic pies of Epirus. It means "sprinkle" pie - pispilizo in Greek is "to sprinkle" - for the way the cornmeal is dusted over the bottom of the baking pan and then over the greens themselves once the pie is assembled. Although almost any combination of greens or leeks and greens can go into the filling, I chose a pispilita with nettles because nettles are among the region's most esteemed greens. Tis and other, similar, pies also go by the name babanatsa.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"1 18-inch pie"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 491 Calories; 37g Fat (66.4% calories from fat); 9g Protein; 33g Carbohydrate; 5g Dietary Fiber; 22mg Cholesterol; 768mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 7 Fat.

Nutr. Assoc. : 0 3600 0 0 0 0 3272 0 435 0 0

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[MC-AllEthnic-Recipes] Batter Pie with Wild Greens from Samos - Kariotina - 30g Carbohydrate; 5g Dietary Fiber

 


* Exported from MasterCook *

Batter Pie with Wild Greens from Samos - Kariotina

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound mixed greens and herbs -- such as chard, spinach, wild fennel, dill fresh oregano, poppy leaves, lemon balm, and fresh mint.
1/4 cup olive oil
2 medium red onions -- chopped
salt and freshly ground black pepper -- to taste
1 grating nutmeg -- (optional)
1 cup all-purpose flour
1/2 teaspoon baking powder
1 large egg
3/4 cup water

Remove the stems and coarsely chop the greens. Wash thoroughly, squeeze dry, and set aside. Wash and finely chop the herbs.

Heat 2 tablespoons of the olive oil in a large skillet and cook the onions over medium-low heat, stirring constantly, until wilted, 7 to 8 minutes. Transfer the onions to a large bowl, add the greens to the skillet, and cook them for a few minutes, until wilted. Mix the greens with the onions in the bowl and add the fresh herbs. Season with salt and pepper, and a grating of nutmeg, if desired.

Combine the flour, baking powder, and 1 teaspoon salt in a medium bowl. Make a well in the center and add the egg and water. Using a fork, slowly mix the flour into the liquid, fairly vigorously, until a thick batter forms.

Heat the remaining 2 tablespoons olive oil in a well-seasoned 8 or 10-inch cast-iron or nonstick skillet over medium heat. Pour 1/3 cup of the batter into the skillet. When it begins to bubble on top like a pancake, spread about a third of the filling over it, covering the surface of the batter. Pour another 1/3 cup batter over the top of the filling to cover it evenly. Place a lid on the skillet, reduce the heat to low, and cook until the bottom is completely golden and crisp, about 15 minutes.
Turn it over carefully to cook on the other side: If you are dexterous enough, flip it with a large flat spatula; otherwise place a plate over the skillet, and, using an oven mitt, flip the whole thing, the way you would a cake coming out of pan. Slide the pie back into the skillet to cook on the other side for 8 to 10 minutes, until golden.
Remove from the skillet, keep covered in a warm oven, and repeat with the remaining ingredients.

Serve hot, warm or at room temperature.

Makes 4 to 6 servings

AuthorNote: Only someone aware of the rivalry between Samos and its poor neighbor, Ikaria (islands of the northeastern Aegean), would really appreciate the name of this simple but tasty dish. Kariotina means "a woman from Ikaria". This pie was so named because it was the dish people ate when they had little else - poor man's food, Ikarian's food. On the island for which it was named, though, the filling changes slightly, and for the better. Ikarians who make a version of this batter pie fill it with sweet spring greens such as chard and spinach, wild fennel, dill, fresh oregano, poppy leaves, lemon balm, and fresh mint.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"1 skillet pie"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 257 Calories; 13g Fat (43.8% calories from fat); 7g Protein; 30g Carbohydrate; 5g Dietary Fiber; 42mg Cholesterol; 89mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 3600 0 0 0 0 0 0 0 0

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Monday, September 19, 2011

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Sunday, September 18, 2011

[MC-AllEthnic-Recipes] File - Mastercook generic formatting

 


For those who do not have MasterCook or other data base, it is possible
to post to ERMC with manual formatting. Here is an example.

@@@@@
title
<hard return>
ingredients
<hard return>
directions

Example:

@@@@@
Squash Casserole

2 pounds yellow squash
2 medium tomatoes, sliced
Salt and pepper, to taste
2 medium onions, sliced
1/2 cup Parmesan Cheese
1/4 cup Margarine, (1/2 stick)

Preheat oven to 350 degrees F. Peel and slice squash into rounds about 1/2" thick. Place about 1/3 of the sliced squash in the bottom of a baking dish, add a 1/3 of the tomatoes, salt and pepper, 1/3 of the onions and 1/3 of the cheese. Dot with 1/3 of the margarine. Repeat with additional two layers. Cover with foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes.

Serves 4-6.

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