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Friday, Aug 26, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/aug-26.htm <a href=="http://www.nancys-kitchen.com/aug-26.htm";> Aug 26, 2005 Newsletter</a> Thought for the Day Don't sing of yesterday Yesterday is gone. Tomorrow isn't written Make today your song. Noodle Recipes http://www.aliciasrecipes.com/noodle_recipes.htm <http://www.aliciasrecipes.com/noodle_recipes.htm";> Noodle Recipes</a> ================================= Quesadillas with Fruit Salsa 1 pt. fresh strawberries, hulled and diced 1 fresh ripe Anjou pear, cored and diced 1 tbsp. chopped fresh cilantro 1 tbsp. honey 1 c. (4 oz.) Light Mozzarella Cheese 4 flour tortillas (8 inches in diameter) 2 tsp. light margarine, melted 2 tbsp. light sour cream To make Fruit Salsa, combine strawberries, pear, cilantro and honey in medium bowl; set aside. Sprinkle 2 tablespoons cheese on one half of each tortilla. Top with 1/3 cup salsa (drain and discard any liquid that has formed from the fruit) and another 2 tablespoons cheese on each tortilla. Fold tortillas in half. Brush top of each folded tortilla with some of the melted butter. Grill folded tortillas, buttered-side-down, in dry preheated skillet until light golden brown and crisp, about 2 minutes. Brush tops with remaining melted butter; turn and brown other sides. Remove to serving plate or platter. Cut each tortilla in half. Serve with remaining Fruit Salsa. Garnish with sour cream. Serve immediately. Makes 4 servings. Kathy in Lubbock <a href=="http://www.farmer-john-and-wife.com";> Downhome and Southwest Recipes</a> ===== GREEK EGG/LEMON SOUP - AVGOLÉMONO - serves approx. 6 TIPS: In most homes in Greece this soup is prepared with country chicken &/or beef. The supermarket variety cannot compare with country chicken prepared this way & something will be lacking in the flavour. If you have country chicken, that's great & you will not need to mix the chicken with beef & a little butter to enrich the flavour. The beef is optional regardless of the type of chicken you are using. Tinned chicken broth sounds attractive to use because of its convenience, but it is unheard using it in homemade Avgolemono soup. If you are enhancing the flavour with beef & butter, the beef should not be trimmed of all the fat & it should have some bone. The lemon juice I have specified is only a general indication & depends on your tastes. I love lemon and use almost double in the soup I prepare at home. However be cautious the first time round. Beef is considerably tougher than chicken so it should be almost completely cooked before the chicken is added. Lastly, the trick to a really successful soup is beating the eggs really well & additionally you will have no 'egg smell'. Kali orexi - Bon Appetit, Maria - www.authentic-greek-recipes.com GREEK EGG/LEMON SOUP - AVGOLÉMONO - serves approx. 6 TIPS: In most homes in Greece this soup is prepared with country chicken &/or beef. The supermarket variety cannot compare with country chicken prepared this way & something will be lacking in the flavour. If you have country chicken, that's great & you will not need to mix the chicken with beef & a little butter to enrich the flavour. The beef is optional regardless of the type of chicken you are using. Tinned chicken broth sounds attractive to use because of its convenience, but it is unheard using it in homemade Avgolemono soup. If you are enhancing the flavour with beef & butter, the beef should not be trimmed of all the fat & it should have some bone. The lemon juice I have specified is only a general indication & depends on your tastes. I love lemon and use almost double in the soup I prepare at home. However be cautious the first time round. Beef is considerably tougher than chicken so it should be almost completely cooked before the chicken is added. Lastly, the trick to a really successful soup is beating the eggs really well & additionally you will have no 'egg smell'. Kali orexi - Bon Appetit, Maria - www.authentic-greek-recipes.com 1 medium chicken cut into 8 450 gr - 1 lb boiling beef with some fat, cut into boiling pieces (optional) 1 stalk celery halved 1 1/3 cups rice 4 large eggs at room temperature separated 30 gr - 1 oz margarine 1/2 cup freshly squeezed lemon juice (if you enjoy lemon you can add more) salt, pepper grated Parmesan or Gruyere cheese for sprinkling (optional) freshly ground black pepper for sprinkling (optional) (If you are using beef also) - Place the beef in a large pot & add enough water so it comes to about 4 cm - 1 1/2 inches above the beef. Bring the pot to the boil over a moderate flame & allow the surface of the water to froth with the liquids the beef with emit. Using a small strainer remove the muck from the surface. Allow the beef to cook, semi-covered, until it has 3/4 cooked. (If you are not including beef skip its directions &) add the chicken to the pot & again remove the muck that the chicken emitS with a small strainer. Add salt & pepper to taste & allow the meats to cook completely. When the beef & chicken have both cooked remove them from the pot & place them in a bowl, covered, in a warm place. Add the celery & rice to the pot, stir well & allow to cook over a moderate- low flame. If you see, while cooking, that you need more water add it to the pot gradually. Keep in mind that more liquids will be added to the soup in the end & the liquidity of the soup does not rely only on the liquids in the pot. You should not have a runny, thin liquid. Place the egg whites in a bowl, add a pinch of salt & beat the egg whites until they are stiff. Add the egg yolks & continue beating for as long as the rice cooks. Beating the eggs in this way makes them fluff up & almost double in volume. Do not stop beating. When the rice has cooked, remove the pot from the flame. Pour the lemon juice into the egg mixture while STILL beating & immediately pour 3 ladles of the rice soup into the egg/lemon mixture while still beating. Stop beating & pour all the egg/lemon mixture into the pot & stir it from bottom to the top approximately 1 minute so the soup does not remain thick at the bottom & runny at the top. You should have about 2 cm - almost an inch of terrific creamy froth on top. Place the chicken & beef on the table in a serving bowl (reheat if necessary). Ladle the soup into serving plates scooping up both rice & froth so you have a layer of froth on each plate. Sprinkle the soup with freshly ground pepper & cheese & enjoy.* The meat can be placed in the plate of soup while eating if you would like to go Greek all the way. <a href=="http://www.authentic-greek-recipes.com";> Authentic-greek-recipes</a> ================================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
