---------- Recipe via Meal-Master (tm) v8.02
Title: Chilled Avocado Soup
Categories: Soups
Yield: 6 servings
1 tb Salad Oil
1 cl Garlic, minced
1/2 c Chopped Onion
3 lg Ripe Avocados
1/4 c Lemon Juice
3 tb Dry Sherry
1 tb Chicken-Stock Base
2 1/2 c Hot Water
3/4 ts Liquid Hot Pepper Sauce
2 tb Chopped Fresh Cilantro
2 c Milk
Salt
Heat oil in a small pan over medium heat. Add garlic and onion; cook,
stirring often, until onion is soft (about 10 minutes). Set aside to cool.
Pit and peel 2 of the avocados, then slice into a blender. Add lemon
juice, onion mixture, and sherry and whirl until pureed. In a bowl, mix
chicken-stock base with hot water until dissolved; add to avocado mixture
along with hot pepper sauce, then whirl until smoothly pureed. Pour puree
into a bowl and stir in cilantro and milk. season to taste with salt.
Cover; refrigerate for at least 4 hours or until next day.
Pit, peel, and slice remaining avocado. ladle soup into mugs; top with
avocado.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cilantro Slaw
Categories: Salads
Yield: 6 servings
1/2 c Salad Oil
1/3 c Lime Juice
2 cl Garlic, minced or pressed
1 sm Head Green Cabbage
1 sm Onion, minced
2 tb Minced Fresh Cilantro
1 English Cucumber
Salt
Pepper
Whisk together oil, lime juice, and garlic. If made ahead, cover and
refrigerate for up to 2 days; stir to reblend before using.
Finely shred cabbage. Mix cabbage, onion, and cilantro. Peel and seed
cucumber; cut in 3-inch-long sticks (at this point you may cover and
refrigerate cabbage mixture and cucumber separately for up to 1 day). Stir
dressing into cabbage mixture; serve in a bowl or on a platter. Garnish
with cucumber; season to taste with salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Flank Steak Santa Fe
Categories: Main dish, Meats
Yield: 6 servings
3 Chorizo Sausages
1 1/2 c Unseasoned Croutons
1/3 c Chopped Green Onions
1/3 c Chopped Fresh Parsley
2 Eggs, lightly beaten
2 lb Flank Steak
3 tb Salad Oil
12 oz Jar Green Chile Salsa
Remove casings from sausage. Crumble sausage into wide frying pan. Cook
over medium heat, stirring, until meat is browned; then drain off fat.
Remove from heat and stir in croutons, onions, parsley, and eggs.
Butterfly steak by slicing in half horizontally almost all the way
through. Spread open and pound to 1/4-inch thickness. Spoon chorizo
mixture over half the steak; fold ends in, roll to enclose, and tie
securely with string.
Heat oil in a frying pan over medium-high heat; add meat and brown evenly
on all sides. Transfer to an ungreased baking dish and pour salsa over
all. Cover and bake at 375F degrees until meat is tender when pierced
(about 1 3/4 hours). Remove string. Skim and discard fat, then spoon sauce
over meat.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Baked Corn Pudding
Categories: Side dishes
Yield: 10 servings
6 tb Butter or Margarine
1 lg Onion, chopped
1 cl Garlic, minced
1 md Red Pepper, chopped
1 md Green Pepper, chopped
1/3 c All-Purpose Flour
1 ts Salt
1 tb Sugar
1/4 ts Pepper
2 cn Cream-Style Corn
6 Eggs, lightly beaten
2 c Milk
Melt butter in a 5-quart pan over medium heat; add onion, garlic, and bell
peppers. Cook, stirring often, until onion is soft (about 10 minutes).
Stir in flour, salt, sugar, and pepper; cook, stirring, until bubbly.
Remove from heat; add corn, eggs, and milk, stirring until mixture is well
blended.
Pour corn mixture into a buttered shallow 3-quart baking dish (at this
point, you may cover and refrigerate until next day).
Bake, uncovered, at 350F degrees until center appears set when dish is
gently shaken (about 55 minutes; 65 minutes if refrigerated).
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---------- Recipe via Meal-Master (tm) v8.02
Title: Mango Cream
Categories: Desserts, Fruits
Yield: 12 servings
5 lg Ripe Mangoes
Sugar
2 lg Oranges, cut in small pieces
1 tb Lemon Juice
2 c Whipping cream
1 c Pecan Pieces
12 Pecan Halves
Peel fresh mangoes; cut fruit off pits. Whirls mangoes in blender until
smooth. Add sugar to taste. Stir in oranges and lemon juice. Whip cream
until it holds peaks, then fold into mango mixture with pecan pieces.
Spoon into individual glasses and refrigerate for 2 to 4 hours. Garnish
with pecan halves before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Pineapple Pink Sunset
Categories: Beverages
Yield: 4 servings
2 c Apricot Nectar
1 c Pineapple Juice
2 ts Grenadine
16 ds Bitters
4 ts Superfine Sugar
1 c Club Soda
Pineapple Wedges
Fresh Mint Sprigs
Fill four tall glasses with cracked ice. Chill in freezer.
Stir together apricot nectar, pineapple juice, grenadine, bitters, and
sugar in 2-cup glass measuring cup.
To serve, divide drink mixture into the glasses. Top off with club soda.
Garnish with pineapple wedges and mint sprigs.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Orange-Red Onion Salad
Categories: Salads
Yield: 8 servings
1 Red Onion, cut in thin rings
4 lg Oranges
3 qt Romaine Leaves
4 lg Radishes, finely shredded
Whole Radishes
Orange Slices
1/4 c Extra-Virgin Olive Oil
3 tb Red Wine Vinegar
Salt
Pepper
In a large bowl, cover onion with boiling water; let stand 15 minutes.
Drain, rinse with cold water, then pat dry. Chill airtight until very
cold, about 2 hours.
With a sharp knife, cut peel and white membrane from outside of oranges.
Cut between inner membranes to free segments; discard membranes and peel.
Place romaine in a transportable container; add onion and orange segments
on top; scatter shredded radishes over all. Garnish with whole radishes
and orange slices. Serve, or chill airtight up to 4 hours.
In a tightly capped jar, shake oil and vinegar to blend; season with salt
and pepper. Shake again before serving; pour over salad.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Grilled Swordfish Steaks
Categories: Main dish, Fish
Yield: 4 servings
2 tb Molasses
1 tb Soy Sauce
1 ts Honey
3/4 ts Lemon Juice
1/8 ts Ground Ginger
4 Swordfish Steaks
1/4 ts Coarsely Ground Pepper
1 ts Sesame Seeds
Stir together molasses, soy sauce, honey, lemon juice, and ginger in a
small bowl. Spoon half the marinade onto platter or baking dish. Place
fish on top. Spoon remaining half of marinade over fish. Refrigerate,
covered, 1 hour.
Prepare grill and oil grid.
Place fish on grid 5 inches above heat. Grill, covered with lid, 3 minutes
on each side or until fish is lightly glazed and easily flakes when tested
with fork.
To serve, sprinkle pepper and sesame seeds over fish.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Spicy Grilled Onions
Categories: Vegetables
Yield: 4 servings
3 tb Olive Oil
1 tb Sugar
2 ts Leaf Oregano, crumbled
1/4 ts Salt
1/4 ts Ground Coriander
1/4 ts Ground Cumin
1/8 ts Ground Cloves
1 1/2 lb Red Onions
Slice onions into 1/2-inch-thick rounds.
Whisk together oil, sugar, oregano, salt, coriander, cumin, and cloves in
a medium bowl. Add onion. Cover and marinate 1 hour at room temperature.
Prepare grill.
Place onion and marinade on a sheet of aluminum foil. Pull long
sides of foil up and over; bring edges together and fold over 3 times.
Fold each short end over 3 times to form tightly sealed package.
Grill packet 5 inches above medium heat, covered with lid, for 30 minutes
or until tender, turning 1 or 2 times.
Serve warm or at room temperature.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Peach-Blueberry Crisp
Categories: Desserts
Yield: 4 servings
4 c Sliced, Peeled Fresh Peaches
1 c Fresh Blueberries
1/4 c Sugar
1/2 c Packed Brown Sugar
1/2 c Rolled Oats
1/4 c All-Purpose Flour
1 ts Finely Shredded Lemon Peel
1/4 ts Ground Cinnamon
1/4 c Margarine
1/4 c Coarsely Chopped Walnuts
In a 10X6-inch baking dish combine fruit and sugar. Set aside.
in a mixing bowl combine brown sugar, oats, flour, lemon peel, and
cinnamon. Cut in margarine till mixture resembles coarse crumbs. Stir in
walnuts.
Sprinkle crumb mixture over filling. Bake at 375F degrees for 30 to 35
minutes. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Black Bean Appetizer
Categories: Appetizers, Legumes
Yield: 6 servings
1/4 lb Dried Black Beans
1/4 lb Salt Pork, diced
1 sm Onion, chopped
4 lg Cloves Garlic, minced
2 c Water
1/4 c Fresh Cilantro
1/4 c Lime Juice
2 tb Finely Chopped Jalapeño
1 tb Chopped Fresh Cilantro
3 tb Parmesan Cheese
Tortilla Chips
Sort beans to remove any debris; rinse and set aside. in a 3-quart pan
over medium-high heat, cook salt pork until fat is rendered; stir
occasionally. Add onion and garlic; stir often until onion is soft (about
10 minutes). Add 2 cups water, beans, and the 1/4 cup cilantro. Bring to a
boil; reduce heat, cover, and simmer until beans are tender to bite - 2 to
2 1/2 hours.
Meanwhile mix lime juice, jalapeño, and 1 tablespoon cilantro. Set aside.
In a food processor or blender, puree bean mixture, adding water if needed
to make 1 1/2 cups.
Mound bean mixture in center of platter; evenly sprinkle with cheese.
Arrange tortilla chips beside beans. Pour salsa into a small bowl.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Sweet Onion Salad
Categories: Salads, Vegetables
Yield: 4 servings
1 md Walla Walla Onion, sliced
4 lg Lettuce Leaves
1/2 Fresh Cucumber, sliced
1 lg Tomato, sliced
2 tb Olive Oil
1 Squeeze Of Lemon Juice
Salt
Fresh Ground Black Pepper
Place the lettuce leaves on four plates, top with slices of onion,
cucumber, and tomato. Drizzle salad with olive oil and a little lemon
juice. Season well with salt and pepper. Serve immediately.
NOTE: Any sweet onion can be substituted for the Walla Walla onions.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chile Lemon Chicken
Categories: Main dish, Poultry
Yield: 4 servings
4 8-Ounce Chicken Breasts
-Boneless and Skinless
1/3 c Lemon Juice
1 ts Grated Lemon Zest
1/2 ts Minced Garlic
1/2 ts Paprika
1/2 ts New Mexico Red Chile
1/2 ts Crushed Red Chile
1/4 ts Black Pepper
2 tb Sesame Oil
1 tb Honey
1/8 ts Salt
Wash the chicken in cold water, drain, pat dry and reserve. Mix together
all other ingredients. Place the chicken in this marinade and coat well.
Cover and marinate in the refrigerator for 3 to 4 hours. Grill or broil
the chicken until it is tender but no longer pink inside, 3 to 5 minutes
on each side. Serve immediately. Discard any remaining marinade.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Avocado/Zucchini Enchiladas
Categories: Side dishes, Vegetables
Yield: 4 servings
1 Avocado
1 cl Garlic, crushed
1/2 ts Chile, seeded and chopped
1/2 Lime's Juice
Salt
Pepper
12 Flour Tortillas
1/2 Onion, finely chopped
1 cl Garlic, crushed
1/2 Chile, finely sliced
2 Zucchinis, sliced
1 Green Bell Pepper, chopped
2 tb Walnuts, chopped
1/2 ts Cinnamon
3 c Monterey Jack Cheese, grated
3 tb Oil
Salt
Pepper
2 Tomatoes, sliced
Heat oven to 325F degrees.
Cut the avocado in half and scoop the flesh with a teaspoon into a bowl.
Then mash it with a fork, add 1 clove crushed garlic, 1/2 teaspoon chopped
chile, and lime juice. Season with salt and pepper to taste.
Heat oil in a frying pan and saute the onion. When it is translucent add
1 clove crushed garlic, 1/2 sliced chile, zucchini, bell pepper, and
chopped walnut. Cook for 5 to 10 minutes until the vegetables are soft and
ingredients have mingled. Transfer them to a bowl.
Using a little more oil if necessary, place a tortilla in the pan. Place 2
tablespoons vegetable mixture and some cheese in the center of the
tortilla. Fold over the two sides and cook for a few moments to let the
cheese melt. Remove, and keep it warm in the oven while you make the rest.
Place the enchiladas on a warm serving plate and place a dollop of the
avocado mixture on each; decorate with the tomato slices.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Banana Fritters
Categories: Desserts, Fruits
Yield: 6 servings
2 lg Half-Ripe Bananas
1/3 c All-Purpose Flour
3 tb Sugar
2 tb Cornstarch
1/3 c Water
Salad Oil
Granulated Sugar
Cut bananas crosswise into thirds; then cut each piece in half lengthwise.
Combine flour, the 3 tablespoons sugar, and cornstarch. Add water; stir
until smooth. Place fruit in batter; turn to coat.
Into a deep, heavy pan, pour oil to a depth of 1 1/2 inches and heat to
350F degrees on a deep-frying thermometer. Lift fruit, a piece at a time,
from batter; let excess batter drip off. Lower fruit into oil. Cook,
several pieces at a time, until lightly browned (about 1 1/2 minutes).
Remove with slotted spoon; drain on paper towels. Sprinkle with additional
sugar; serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Sweet Onion Flower
Categories: Appetizers, Vegetables
Yield: 4 servings
2 Sweet Onions
1/2 c Flour
1 ts Salt
1/2 ts Freshly Ground Pepper
1/2 ts Oregano
1/4 ts Paprika
1/2 ts Dry Mustard
Nonstick Cooking Spray
Preheat oven to 425F degrees. Lightly grease a large baking dish or
roasting pan. peel the onions, cut the bottom level, but leave the core
intact. To make flower design, begin as if you are going to cut the onion
in half, from top to bottom, but stop cutting 1/2 inch from the core. Cut
the onion this way 5 times to form ten sections or "petals". Carefully
loosen the petals slightly by rapping the onion lightly on the work
surface, and loosening them with your fingers. Remember that the flower
will bloom more as it cooks.
Place the flour, salt, pepper, oregano, paprika, and mustard in a small
bag. Spray the onions with cooking spray to lightly coat each petal. Put
one of the onions in the bag and gently shake to coat. Remove the onion
and pat off the excess flour mixture. Place in a prepared pan and repeat
with the other onion. Spray the coated onions lightly again with cooking
spray to aid in browning.
Bake the onions in the preheated oven for 35 to 40 minutes, until tender.
Serve the onion flowers hot, with your favorite barbecue sauce as dip, or
as an accompaniment with pork pork loin or grilled steak.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Garbanzo Pasta Salad
Categories: Salads
Yield: 8 servings
4 oz Uncooked Spinach Rotini
1 cn (15 oz) Garbanzo Beans
1/3 c Finely Chopped Carrot
1/3 c Chopped celery
1/2 c Chopped Red Bell Pepper
2 Green Onions w/Tops, chopped
3 tb Balsamic Vinegar
2 tb Mayonnaise
2 ts Prepared Whole-Grain Mustard
1/2 ts Ground Black pepper
1/4 ts Italian Seasoning
Leaf Lettuce
Cook pasta according to package directions, omitting salt. Drain and rinse
well under cold water until pasta is cool; drain well.
Drain the garbanzo beans. Combine pasta, garbanzo beans, carrot, bell
pepper, and green onions in medium bowl.
Whisk together vinegar, mayonnaise, mustard, black pepper, and Italian
seasoning in a small bowl until blended. pour over salad; toss to coat
evenly. Cover and refrigerate up to 8 hours.
Arrange lettuce on individual plates. Spoon salad over lettuce.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Glazed Loin Of Pork
Categories: Main dish, Meats
Yield: 6 servings
2 tb Vegetable Oil
1/2 c Finely Chopped Onion
2 cl Garlic, minced
1/2 c Bottled Chili Sauce
1/4 c Lemon Juice
3 tb Molasses
1 1/2 tb Dijon Mustard
1/2 tb Worcestershire Sauce
2 tb Dark Rum
3 1/2 lb Pork Loin
Heat oil in a medium-size saucepan; add onion and garlic. Saute 5 minutes
until onion is tender but not brown.
Stir in chili sauce, lemon juice, molasses, mustard, and Worcestershire;
bring to boiling; lower heat; cover; simmer 20 minutes. Stir in rum.
Place meat on a rack in large shallow baking pan. Do not add water or
cover.
Roast at 325F degrees for 2 1/2 hours. Brush meat with glaze. Continue
roasting for 1 hour, or until meat registers 170 degrees on meat
thermometer, basting frequently with additional glaze.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Honey-Baked Beans
Categories: Side dishes
Yield: 10 servings
1 lb Soaked Dried Pinto Beans
1 lb Sliced Meaty Bacon
1 c Diced Onion
4 cl Garlic, minced
1 c Honey
1 ts Dry Mustard
2 tb Ground Ginger
1 ts Salt
1/2 ts Pepper
Cover the soaked beans with 2 1/2 quarts fresh water. Bring to a boil,
reduce the heat to simmer, and cook until bean are tender, about 45
minutes. Drain the beans, reserving the cooking liquid.
Preheat the oven to 300F degrees.
Cut the bacon into bite-size pieces and cook until browned and lightly
crisped; drain on paper towels. Put the beans into a 5 1/2 quart casserole
with a lid and toss with the bacon, onion, and garlic. Measure 2 cups of
the reserved cooking liquid and stir in the honey, mustard, ginger, salt,
and pepper. pour the liquid over the beans and cover. Bake for 3 hours.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Pineapple Cream
Categories: Desserts
Yield: 6 servings
2 Envelopes Unflavored Gelatin
1/3 c Sugar
1 cn (8 oz)Crushed Pineapple in
-Syrup, undrained
cn (6 oz)Frozen Lemonade
1 c Heavy cream
1 c Crushed Ice
Combine gelatin and sugar in the container of electric blender. heat
pineapple with syrup to boiling; add to blender all at once. Whirl on high
speed until smooth.
Add frozen lemonade concentrate, cream, then crushed ice. Blend until
smooth. pour into 6 serving glasses. Chill until ready to serve, about 15
minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cheese-Stuffed Mushrooms
Categories: Appetizers
Yield: 24 appetizers
24 Medium Mushrooms
1 c Finely Chopped Green Onions
1 cl Garlic, finely chopped
1/4 c Margarine or Butter
1/2 c Dry Bread Crumbs
1/4 c Grated Parmesan Cheese
2 tb Snipped Parsley
1/2 ts Salt
1/2 ts Dried Basil Leaves
1/4 ts Pepper
Cut ends from mushroom stems. Remove stems from mushrooms; chop stems
finely. Cook and stir mushroom stems, green onions, and garlic in
margarine over medium heat until tender, about 5 minutes. Remove from
heat; stir in remaining ingredients.
Fill mushroom caps with stuffing mixture. Place mushrooms filled sides up
in greased baking dish. Cook at 350F degrees for 15 minutes. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Athenian Salad
Categories: Salads
Yield: 8 servings
1 md Head Lettuce
1 bn Romaine
10 Radishes, sliced
1 md Cucumber, sliced
6 Green Onions, in 1/2" pieces
1/2 c Olive Oil
1/3 c Wine Vinegar
1 ts Salt
1 ts Dried Oregano Leaves
24 Greek Olives
1/4 c Crumbled Feta Cheese
Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine,
radishes, cucumber, and green onions in a large plastic bag. Close bag
tightly and refrigerate. Shake oil, vinegar, salt, and oregano in tightly
covered jar; refrigerate.
Just before serving, shake dressing. Add dressing and olives to vegetables
in bag. Close bag tightly and shake until ingredients are well coated.
Pour salad into large bowl; top with cheese.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Tuscan Chicken Rolls
Categories: Main dish, Poultry, Italian
Yield: 6 servings
3 lg Whole Chicken Breasts
1/2 lb Ground pork
1 sm Onion, finely chopped
1 cl Garlic, chopped
1 Egg, beaten
1/2 c Soft Bread Crumbs
1/2 ts Salt
1/4 ts Ground Savory
1/4 ts Pepper
2 tb Margarine Or Butter, melted
1/2 ts Salt
1/2 c Dry White Wine
1/2 c Cold Water
2 ts Cornstarch
1/2 ts Instant Chicken Bouillon
Snipped Parsley
Remove bones and skin from chicken breasts; cut chicken into halves. Place
between 2 pieces of plastic wrap; pound with a mallet or the side of a
saucer until 1/4-inch thick, being careful not to tear the meat.
Cook and stir pork, onion, and garlic over medium heat until pork is
brown. Drain fat. Stir in egg, bread crumbs, 1/2 teaspoon salt, savory,
and pepper. Place about 1/3 cup pork mixture on each chicken breast half.
Roll up; secure with wooden picks. place rolls in greased oblong baking
dish, 11X7X1 1/2 inches. Brush rolls with margarine; pour any remaining
margarine over rolls. Sprinkle with remaining 1/2 teaspoon salt. Add win.
Cook uncovered at 400F degrees until chicken is done, 35 to 40 minutes.
Remove chicken to warm platter; remove wooden picks. Keep warm. Pour
liquid from baking dish into 1-quart saucepan. Stir water into cornstarch;
pour into liquid. Stir in bouillon. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute. Pour gravy on chicken. Top
with parsley.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Broiled Parmesan Zucchini
Categories: Vegetables
Yield: 8 servings
8 sm Zucchini
1 tb Olive Oil
1/2 ts Garlic Salt
1 ds Pepper
1 ds Ground Marjoram
1/2 c Grated Parmesan Cheese
Cut zucchini lengthwise into halves; place cut sides up on rack in a
broiler pan. Brush with oil; sprinkle with garlic salt, pepper, and
marjoram. Set oven control to broil and/or 550F degrees. Broil with tops 4
inches from heat for six minutes. Sprinkle with cheese; broil until
tender, 5 to 6 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Greek Honey Twists
Categories: Desserts
Yield: 32 twists
3 Eggs, beaten
2 tb Vegetable Oil
1/2 ts Baking Powder
1/4 ts Salt
2 c All-Purpose Flour
Vegetable oil
1/4 c Honey
1 tb Water
Ground Cinnamon
Mix eggs, 2 tablespoons oil, baking powder, and salt in large bowl.
Gradually stir in enough flour to make a very stiff dough. Knead 5
minutes. Roll half the dough at a time as thin as possible on well-floured
surface with rolling pin. Cut into strips, 8 X 1 inch. tie strips loosely.
Cover with damp towel to prevent drying.
Heat oil (2 to 3 inches deep) to 375F degrees. fry 3 to 5 twists at a time
until golden brown, turning once, about 45 seconds on each side. Drain on
paper towels. Heat honey and water to boiling; boil 1 minute. Cool
slightly. Drizzle over twists; sprinkle with cinnamon.
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