Squash Kibbeh with Spinach and Chickpea Filling

Filling

1 tspn.  extra virgin olive oil

1 red onion, diced

2 cloves garlic minced

1 large bag frozen spinach

1/4 tspn salt

11/2 tspn cumin

1 tblspn lemon juice

1/4 cup pine nuts

Directions:

Sauté onion and garlic until golden brown.

Add cooked and well drained spinach.

Add chickpeas, salt, cumin and lemon juice. Smash chickpeas with back of spoon.

Stir in pine nuts.  Turn off heat and set aside.

Kibbeh Layer

2 cups bulgur wheat

2 large bags frozen squash

2 large onions

2 tblspns Olive oil

1/4 cup parsley, chopped

1tspn dried oregano

1 1/4 tspn cinammon

1 1/4 tspn sea salt

1 Tyson ground coriander

1/2 tsp ground nutmeg

1/2 tsp ground pepper

Directions:

Cook bulgur and set aside.

Purée onion in food processor.

In a large bowl mix squash, onion, bulgur, olive oil, parsley, oregano, and all spices.

In a greased 9x13 pan spread half the bulgur mixture.

Spread spinach chickpea filling on top evenly.

With a sharp knife, score top with 1inch diamond pattern,

Brush surface with olive oil.

Bake at 375 for 45 minutes to an hour.

Let stand for ten minutes.

Savory Blintz Casserole

2 packages frozen blintzes, spinach and broccoli type

2 large onions, diced

Canola oil

6 eggs

1 16 oz. container sour cream

8 oz. white cheddar cheese

Salt

Pepper

Grease a large casserole.  

Sauté diced onions in oil until brown.

Beat eggs, add sour cream and blend until smooth. Add salt and pepper to taste.

Place blintzes in single layer on bottom of casserole.

Place onions on top of blintzes. 

Pour egg and sour cream  mixture over all.  

Sprinkle grated cheddar on top.

Bake at 375 degrees for 40 minutes until puffed and golden.

Pasta with spinach and Manouri Cheese

1/2 lb. package linguine, cooked

1 10 ounce package frozen spinach, cooked and drained well

2 cloves crushed garlic

1 cup grated manouri chees1 tablespoon olive oil

Salt and pepper to taste

In a casserole, place cooked spinach and combine with garlic.  Place cooked pasta on top and add cheese and olive oil.  Add salt and pepper to taste.  Mix well and serve immediately.

Egg salad Caviar Torte

1 dozen eggs, hard boiled

1 8 ounce package of cream cheese

1/2 cup sour cream

1 small onion, diced finely

3 small jars salmon roe

Butter an eight or nine inch springform pan.

Mash hard boiled eggs. You can add a small amount of mayonnaise, if you like creamier eggs.  Place in springform pan and compress gently into an even layer.  Scatter onions on top.

In a food processor or mixer, blend sour cream and cream cheese.  Spread on top of egg mixture.  Carefully spread caviar on top of sour cream until the top of the torte is covered.

Refrigerate several hours or overnight until firm.

Orange Kiss Me Cake

Squeeze juice from two medium oranges and reserve juice for topping.

Grind together in food processor:

Pulp and rind of oranges

1cup raisins

1/3 cup walnuts

Mix together:

2 cups flour

1cup sugar

1tspn. baking soda

1/2 tspn. salt

Add:

1/2 cup butter

2/3 cup milk

Beat flour, sugar, baking soda, salt, butter and milk on low speed for 1 1/2 minutes.

Add 2 large eggs and 1/4 cup milk.  Beat 1 1/2 minutes.

Stir orange, nut, raisin mixture into batter.

Pour into a greased and floured 9x13 pan or bundt cake pan.

Bake at 350 degrees for 40-50 minutes.

Topping

Drizzle 1/3 cup reserved orange juice over warm cake.

Combine:

1/3 cup sugar

1 teaspoon cinnamon

1/4 cup chopped pecans

Sprinkle over cake