Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!howland.erols.net!newsfeed.cwix.com!newspeer2.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Collection (5) Romanian Followup-To: rec.food.cooking Date: Wed, 28 Jun 2000 17:32:55 -0400 Organization: gate.net Lines: 139 Approved: phill@rt66.com Message-ID: Reply-To: "Amanda" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42769 WALNUT TART Gewich (Romanian) Romanian Jewish Beef Sausage Romanian Ground Meat Sausage Recipe (Mitilei) Romanian Sweet Pasta WALNUT TART Walnuts are widely used in the Balkans and Hungary to fill sweet cakes and as the basis of sweetmeats. Paul Kovi writes that in Transylvania, where religion sanctioned them as symbols of purity, nuts were also considered to be aphrodisiacs, which made them particularly popular as Carnival week approached. This recipe comes from Romania. Pastry: 4 oz plain flour 1/2 teaspoon baking powder pinch of salt 2 oz butter 1 tablespoon sugar 1 egg yolk milk Filling: 3-4 oz. sugar 2 egg yolks 5 oz. ground walnuts 3 egg whites, stiffly beaten 6 tablespoons apricot jam 3 tablespoons lemon juice Sift together flour, baking powder and salt, and rub in the butter. Add the sugar and egg yolk, and mix until dough is pliable, adding a little milk if necessary. Knead for a few minutes, then let stand for 20 minutes in a cool place. For the filling beat together sugar and egg yolks, add the ground walnuts, and fold in the beaten egg whites. Roll out the dough to line a 9-inch tart or flan dish. Spread the jam mixed with lemon juice evenly over the surface. Top with the walnut mixture. Bake in a 325 degree F oven for 35-40 minutes. Serve warm or cold. Gewich (Romanian) 2 potatoes (I use three) Small can of tomatoes (I use 15 oz. can of stewed tomatoes) Tsp dehydrated onions (better than fresh, more if you like onions) 1/4 cup uncooked rice (I use 1/2 cup) 3/4 tsp salt chopped garlic to taste (optional - my addition) 1 green pepper cut into small squares Mix and add water to generously cover. Put two slices of pork steak on top. Put in preheated 375 oven for 2.5 to 3 hours. When meat is browned cover baking dish. This is excellent reheated. I use much less meat as I am on a low-fat diet. When I was a vegetarian for a few years I found the recipe worked using a little vegetable oil on top instead of meat. Shylock Romanian Jewish Beef Sausage Yields: 4-5 lbs 3 lbs lean beef chuck 1 1/4 lbs fatty beef (short ribs or plate) 1/4 lb beef suet 5 tsp kosher salt 1 Tbsp coarsely ground black pepper 2 tsp ground coriander pinch ground allspice pinch ground bay leaf pinch ground cloves 1 tsp dry mustard 2 Tbsp whole yellow mustard seed 2 Tbsp minced garlic 2 tsp sugar 1/2 cup water lamb or beef casings (we use lamb) Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate. In large bowl, mix ground meat with all other ingredients, except water and casings. Add enough water to allow you to work the spices in, knead till well blended. Stuff into lamb casings and tie into 5 inch links. Keeps in refrigerator 2-3 days, 2-3 months in the freezer. Ramone@worldnet.att.net (Ramone) Romanian Ground Meat Sausage Recipe (Mitilei) Serves 6 2 lb. (1 Kg) ground beef neck 1/2 lb. (200g) beef suet 1 garlic head 1/2 teaspoon caraway 1/2 teaspoon pepper 1/2 teaspoon baking soda Mix ground meat with ground fat. Salt and let stand 2 - 3 hours in the refrigerator. Add pepper, crushed caraway seeds and baking soda. Prepare garlic sauce from garlic and soup stock. Strain and add to meat mixture. Grind the mixture through food mill or food processor. Shape into long sausages by hand. Use wet hands. Broil on the grill. Baste with soup stock. William Anzick Romanian Sweet Pasta 1 lb. eggless pasta 12 cup water 1 cup maple syrup 1/2 cup ground walnuts, or 1/3 cup ground poppy seeds 1/2 tsp. lemon rind, minced 11/2 cup raisins 1/2 tsp. powdered cloves 1 tsp. cinnamon Cook pasta in boiling water until done. Drain. Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Continue cooking for 3 more minutes. Add cooked pasta. Mix well and serve warm. You can also pour the mixture into a baking dish and bake at 350 degrees for 20 minutes before serving. Serves 8. Calories per serving, 395; fat, 5 grams; carbohydrates, 83 grams. Debra Wasserman. Recipes from The Lowfat Jewish Vegetarian Cookbook ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.