Cookery Recipes

EASTER GREEK LAMB

bijisroy — Sat, 21 Mar 2009 07:11:51 +0000

EASTER GREEK LAMB

5 lb leg of lamb — boneless
1 c olive oil
1/2 c red wine vinegar
2 TB garlic — minced
1/2 c parsley — chopped
1/2 c dill — chopped
4 TB oregano — rubbed
black pepper
Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper.
Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24
hours
Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes. You want an
internal temperature of 135F. Let lamb rest before serving. Yield: 8 Servings

EASTER BREAD RING

bijisroy — Sat, 21 Mar 2009 07:07:46 +0000

EASTER BREAD RING
5 eggs
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
3 cups all-purpose flour
2/3 cup milk
2 tablespoons butter
2 eggs, room temperature
1/2 cup mixed candied fruit
1/3 cup chopped blanched almonds
1/2 teaspoon anise seed
2 tablespoons melted shortening
1 cup confectioners’ sugar
1 tablespoon whole milk
1/8 teaspoon vanilla extract
3 tablespoons multicolored sprinkles (jimmies)
1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt,
and yeast well with 1 cup of the flour.
2. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm
and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a
wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat
vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away
from the sides of the bowl.
3. Turn out onto a floured board and knead for about 10 minutes, working in additional
Page Easter Recipes e 6 of 73
e-book://Pages/easter_recipes.htm 2/16/2003
flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the
top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in
bulk, about 1 hour.
4. Meanwhile, combine the fruit, nuts, and anise seed.
5. Punch down the dough and return it to a lightly floured board. Knead in the fruit
mixture, keeping the syrupy pieces dusted with flour until they are worked into the
dough. Divide the dough in half.
6. Carefully roll each piece into a 24-inch rope–the fruit and nuts will make this slightly
difficult. Loosely twist the two ropes together and form a ring on a greased baking
sheet. Pinch the ends together well. Brush the dough with melted shortening. Push
aside the twist to make a place for each egg. Push eggs down carefully as far as
possible. Cover the bread with wax paper and let rise in a warm, draft-free place until
doubled in bulk, about 1 hour.
7. Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35
minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to
cool.
8. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with
colored sprinkles. To make icing: mix together confectioners’ sugar, 1 tablespoon
whole milk, and vanilla. Makes 1 loaf.

BRAIDED EASTER BREAD

bijisroy — Sat, 21 Mar 2009 06:59:57 +0000

BRAIDED EASTER BREAD
2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a
small saucepan; heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup
flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the
dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and
elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp
cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size
rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1
1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for
the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs
between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover
loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45
minutes. Brush risen loaf with melted butter

BEAN SALAD

bijisroy — Fri, 20 Mar 2009 15:02:13 +0000

Amount Measure       Ingredient — Preparation Method
——– ———— ——————————–
1      cup           Sugar
1/2 teaspoon      Salt
1      cup           Vinegar
16      ounces        Green beans, can — drained
16      ounces        Yellow beans, can — drained
16      ounces        Lima beans, can — drained
16      ounces        Garbanzo beans, can — drained
16      ounces        Red kidney beans — drained
1      each          Green pepper — slivered
4      each          Celery — sliced
3      each          Onions, medium — sliced thin

Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over
them. Marinate for 24 hrs in refrigerator, stirring occasionally.

PAINT BRUSH COOKIES

bijisroy — Fri, 20 Mar 2009 14:22:05 +0000

PAINT BRUSH COOKIES

3/4 c. margarine
1 c. sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt

Cream margarine and sugar. Add egg and vanilla; mix together. Add remaining ingredients. Roll out cookie dough on floured surface and cut out cookies using cookie cutters. Place on ungreased cookie sheet and paint with small clean brushes. –EGG YOLK PAINT (for each color needed):–

1 egg yolk
1/4 tsp. water (if too thick add a
few more drops)
3-4 drops food coloring

Bake at 400 degrees for 6-8 minutes. Makes 2 dozen.

Hello world!

bijisroy — Fri, 20 Mar 2009 14:13:39 +0000

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