——————————PATTI - VDRJ67A——————————
16 oz Cherry preserve; strained

1 1/2 tb Kirsch

20 oz Apple cider jelly

2 tb Fresh lemon juice

3 lb Sweet cherries; pitted

8 c Fresh blueberries

(See also: Vanilla Cream and Sweet Pie Crust.) (Makes two 10×15-inch tarts.) Prepare cherry topping: Melt preserves in heavy small saucepan over low heat.
Remove from heat.
Stir in kirsch.
Let glaze cool.
Prepare blueberry-apple cider topping: Melt jelly in heavy small saucepan over low heat.
Remove from heat.
Stir in lemon juice.
Let glaze cool.
Assemble tarts: Spread Vanilla Cream in two 10×15-inch Sweet Pie Crusts.
Arrange cherries atop cream in one tart;

blueberries in other tart, pressing gently.
Brush cherries and blueberries generously with respective glazes.
Refrigerate until well chilled.

8 Jalapeno chiles — stems and

removed — chopped 1 tablespoon Dried crushed red chile — seeds included

2 cups Black beans — sorted and

=09 2 tablespoons Bacon fat or vegetable oil

2 medium Onions — chopped

40 milliliters Garlic — minced

1 large Ham hock

1 cup Canned tomatoes — chopped

2 teaspoons Ground cumin

1 teaspoon Ground epazote (optional)

1 teaspoon Ground coriander

1/4 teaspoon Ground cloves

1 tablespoon Red wine vinegar

cups water 3 tablespoons Tequila (optional)

Sour cream for garnish

Cover the beans with water and soak overnight, or quick soak them.

Saute the onion and garlic in the bacon fat until soft.

Combine all the ingredients, except the tequila and sour cream, in a large pot and bring to a boil.
Reduce the heat and simmer for 2-3 hours or until the beans are soft.

Remove the ham hock and shred the meat.

Divide the soup in half, puree half of it and add back to the reamining soup.
Add the shredded meat and simmer for 15 minutes or until thickened to the desired consistency.

Remove from the heat, stir in the tequila, garnish with the sour cream, and serve.

Serving Suggestions: Serve as a lunch entree with warmed flour tortillas and a citrus salad.

Source: “The Whole Chile Pepper Book,” by Dave DeWitt and Nancy Gerlach,= 1990.
Little, Brown and Company.

Karen Mintzias ———————————-FILLING———————————- 2 tb Butter or oil

1 lb Frozen spinach; thawed

3 Green onions; sliced

3 tb Minced parsley

2 tb Chopped fresh dill

1/2 lb Feta cheese; crumbled

3 Eggs; lightly beaten

Salt & Pepper to taste ———————————–PASTRY———————————– 1 lb Commercial Filo pastry

1/2 lb Melted butter

In butter or oil, saute green onion until soft.
Meanwhile, squeeze out excess moisture from spinach and chop by hand or in food processor.
Combine green onion with spinach and remaining filling ingredients in bowl.
Mix well and set aside.
Lay out the Filo sheets, covering them with waxed paper and a damp towel.
Take out two sheets at a time and keep the rest covered.
Brush melted butter onto top sheet of each pair.
Cut each double-sheet crosswise into equal strips, about 2-1/2″ wide.
Place 1 teaspoon of the filling 1″ from the end (nearest you) of each strip.
Fold the strips back over the filling so the bottom edge meets the left edge, forming a right angle.
Continue folding back at right angles to make a triangular shape.
Place on baking sheets and keep covered until all are ready to bake.
Bake in a 350 degree oven for 20 to 25 minutes or until golden and crisp, turning once.
NOTE- Spanakopitas may be frozen before baking.
When ready to bake, separate while still frozen, spead on baking sheets, and bake as above, allowing an extra 10 minutes baking time.
Source: The Food of Greece by Vilma Liacouras Chantiles.
Avenel Books, New York.
Typed for you by Karen Mintzias

3 c Dried chickpeas

2 ts Dried sage

5 ea Bay leaves

1/4 ts Salt

1 pn Freshly ground black pepper

4 md Tomatoes, seeded & diced

2 ts Minced garlic

2 tb Chopped fresh parsley

2 tb White wine vinegar

1 lg Head escarole

– washed and cored Rinse chickpeas, place in a large bowl and cover with 9 cups water.
Refrigerate and let soak overnight.
In a large pot, bring two quarts of water to a boil.
Add sage and bay leaves.
Drain chickpeas and rinse well.
Add chickpeas to boiling water and cook until they are soft, about 30 to 45 minutes.
Drain chickpeas, reserving 2 cups of cooking liquid.
Sprinkle chickpeas with salt and pepper, and lightly mash them with a fork.
Set aside to cool.
In a large bowl toss tomatoes with garlic and parsley.
Add cooled chickpeas and toss with just enough reserved cooking liquid to moisten.
Add vinegar to taste.
Bring a small saucepan of salted water to a boil.
Fill a large bowl with ice water and set aside. Place escarole leaves in a strainer and submerge in boiling water until leaves are soft, about 2 minutes.
Remove leaves from water and immediately plunge them into ice water.
Drain and pat dry.
Lay leaves out flat nad place about 2 or 3 tablespoons of chickpea mixture at broad end of each leaf.
Roll up like a cigar, turning sides in to enclose filling.
Serve at room temperature.