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Ajvar
- 2 lg Eggplants
- 6 lg Red or green sweet
peppers
- Salt
- Pepper
- 1 Garlic clove; minced
- 1 Lemon; juiced
- 1/2 c oil, preferably
olive oil/li>
- Parsley; minced
Bake eggplants and sweet
peppers at 350: F until tender when pierced with
a fork. Peel skin from hot vegetables and chop
or mince the vegetables. Season to taste with
salt and pepper and stir in the garlic and lemon
juice. Gradually stir in as much of the oil as
the vegetables will absorb. Mix well. Pile into
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Beef in onion sauce (Govedina s lukom) ˝
cup cooking oil
2 pounds beef round steaks
salt
2 onions, minced
1 Tbs all-purpose flour
1 ˝ Tbs tomato paste
2 cups soup stock
4 cups white wine
pepper to taste
˝ tsp sugar
juice of 1 lemon
3 Tbs chopped parsley
onion slices for garnish (optional)
Heat the cooking oil
in a skillet in high heat. Pound the steaks with a
mallet to tenderise them further, season with salt
and then just sear them. Remove the steaks and set
aside. Turn the heat down to medium-low and add the
onions, more salt and then caramelize the onions in
the same skillet in which the meat was seared. When
the onion is golden brown, sprinkle the flour over
the top, add the tomato paste, stock and wine. Stir
frequently until the sauce comes to a boil.
Now add the meat to the sauce and simmer until the
meat is tender. When the meat is done, remove it to
a serving platter. Strain the sauce, reserving the
liquid. Place the onions in a small bowl and begin
to add back the liquid in small amounts, stirring
after each addition until a desired consistency is
reached. Season the sauce with pepper, sugar and
lemon juice.
Pour sauce over steaks. Garnish with chopped parsley
and fresh onion slices.
Suggestions
- This recipe can be
made the day before up to the point where the meat
has simmered in the sauce. Just refrigerate it and
heat up slowly the next day to continue the
recipe.
- After searing the
meat, reduce the oil by half.
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Bacon and cheese corn bread (Proja s slaninom) 1 tsp sugar
Ľ cup warm water
1 ˝ Tbs (1 ˝ packets)
dry yeast
1 cup cornmeal
ľ cup all-purpose flour
4 eggs, beaten
3 Tbs cooking oil
1 cup sour milk*
1 Tbs salt
1 cup cooked crumbled bacon
˝ cup crumbled
feta cheese
(optional)
In a small bowl
sprinkle the sugar with the warm water, add yeast
and allow it to rise in a warm place until bubbling,
about 10 minutes. Meanwhile, in a large bowl, mix
cornmeal, flour, eggs, cooking oil, sour milk and
salt. Fold over once, then add the yeast. Turn onto
floured board and knead till smooth. Cover and let
rise, about 1 hour. After it has risen, punch down
and add the bacon and cheese if desired. Mix well.
Preheat oven to 400° F. Pour mixture onto a greased
and floured 9 X 11 inch baking dish. Allow the dough
to rise again for about 20 minutes. Bake for about 1
hour. Let cool slightly, and cut in squares to
serve.
The corn bread tastes best when served warm. Serve
on its own or a platter with cold cuts and a
selection of cheeses.
* to make sour milk, add 1 tsp
vinegar per cup of milk and let stand 5 minutes.
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Cuttlefish Risotto
1200 gr cuttlefish
280 gr rice
1 dl olive oil
60 gr tomatoes
200 gr onion
20 gr garlic
20 gr parsley leaves
3 gr pepper
20 gr salt
Wash, dry, remove dark skin and cartilage from
cuttlefish, and carefully take out the ink sac and
save it for later. Cut the meat into small pieces.
Place chopped onion, garlic and parsley and
cuttlefish meat on heated oil in a pot and add salt.
Add a little pepper and tomatoes; pour in water and
cook until the cuttlefish becomes partially soft.
Add washed rice, add water or fish broth until it is
slightly above the rice and cook, mixing
occasionally, until rice softens. Before removing
from heat, just before the rice is completely
cooked, add the contents of the ink sac to get black
risotto.
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Dalmatian pot roast
5 lbs. beef
10 oz. smoked bacon
20. oz onion
8 oz. parsley root
5. oz carrots
4 cloves garlic
10 oz. peeled tomato
10 oz. fresh celery
8 prunes
3 quarts dry red wine
2 tsp. mustard
10 oz. olive oil
bay leaf, rosemary, thyme
salt and pepper to taste
Wash and drain meat. Cut bacon into match-like
sticks. Chop onion and garlic. Cut vegetables into
small strips. Pierce beef with sharp knife and place
garlic into and around meat. Place beef into large
pan, cover with wine. Add chopped onion, thyme, bay
leaf, rosemary, pepper, and cubed celery to meat.
Cover pan and refrigerate for 12 hours.
Heat oil and place beef (only) into pan with oil.
Brown meat briskly and remove from pan. Add contents
from marinade into oil and fry briskly. Add browned
meat, peeled tomatoes, prunes, and remaining items
into pan. Mix and cook for 2-3 hours from a higher
to lower temperature during cooking time. Remove
meat and slice. Strain juice from pan and use as
sauce.
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Kiseli Kupus
(Sauerkraut)Yield: 1 batch
24 Cabbage heads (solid heads)
3 Red peppers; quartered
1 Fresh horseradish
-- peeled and chopped
1/2 Box bay leaves
1 Garlic head
1/4 Box dry whole red peppers
52 oz Salt (not iodized)
Core cabbage and fill with salt. Place, core side up, in large crock.
Layer cabbage, above ingredients alternately. When all has been place in
crock, cover with large leaves which have been removed from cabbage; fill
crock with water. Place a heavy weight on top of cabbage; cover with
clean cloth. Should be ready in 40 days. Keep water clean by removing
foam each day which will begin to form in about 10 days.
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Potato with Chanterelle and Oyster mushrooms 3 large potatoes (1
pound), peeled and cubed
˝ pound fresh oyster and chanterelle mushrooms,
sliced
2 cloves garlic, minced
1 bay leaf
sprig of fresh savory
pinch of dried marjoram
salt & pepper to taste
2 Tbs cooking oil
1 Tbs all-purpose flour
1 shallot, minced
2 Tbs tarragon vinegar
2 Tbs chopped chives
4 Tbs sour cream
Put the potatoes,
mushrooms, garlic, bay lefa, savory, marjoram, and
salt and pepper into a medium-size stockpot. Cover
with about 6 cups of cold water. Cook over medium
heat until it boils, then reduce heat and cook for
20 to 30 minutes.
In a separate small saucepan, heat the cooking oil
over medium-high heat. When hot, sprinkle in the
flour
and shallots. Brown in order to make a roux,
stirring constantly. Add some of the cooking liquid
from the soup to thin the roux out and then pour it
into the soup. Bring to a gentle boil and remove
from heat. Add the tarragon vinegar before serving.
Then garnish with chopped chives and sour cream.
For a lighter version add low-fat sour cream.
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Stuffed crepes (Punjene palačinke)
Ľ cup cooking oil
1 onion, finely chopped
˝ pound ground meat
20 canned (19 ounces) plum tomatoes, peeled and
chopped
salt and pepper to taste
1 tsp marjoram, oregano and thyme
10 crepes, store bought or homemade
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For the topping
2 eggs, separated
1 Ľ cups Balkan-style yogurt or thick plain
yogurt
Ľ tsp salt
˝ cup grated Parmesan cheese
˝ tsp nutmeg |
Heat a skillet over
medium-high heat with the oil and then sauté the
onions with the ground meat adding about 1 Tbs
water. Then add the tomatoes, salt, pepper, and
marjoram and simmer until the liquid has evaporated.
Fill the crepes with these ingredients and arrange
seam side down in a buttered casserole dish.
Preheat the oven to 400°F. Beat the egg whites until
soft peaks form and set aside. Mix the yogurt with
the yolks, salt, cheese, and nutmeg. Fold in the egg
whites. Pour over the crepes and bake for about 15
minutes.
Suggestions
- Buy ready-made
crepes, though the homemade ones are much better.
- Reduce the amount
of oil. Use low-fat yogurt and reduce egg in
topping by a yolk.
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Black risotto
(Crni rižoto) 2 pounds fresh
cuttlefish (also know as sepia, about 3 medium
sized)
1 pound fresh squid (about 2 medium sized)
1/3 cup
olive oil
1 large onion, minced
5 cloves garlic, minced
3 Tbs finely chopped parsley
salt and fresh ground pepper to taste
Ľ cup dry red wine
1/24 cup red wine vinegar
1 cup arborio rice (short grained Italian rice)
1 Tbs
olive oil (for rice)
lemon slices for garnish
parsley for garnish
To clean the
cuttlefish: wash the cuttlefish under
running water. Pat dry and then cut through the back
of the cuttlefish using kitchen scissors or a sharp
knife. Remove the insides, carefully separating the
small ink sac and setting it aside. Discard the rest
of the innards, also removing the hard white bone
from the back. Next, cut the tentacles from the body
and set aside. Squeeze out the chickpea sized,
round, beak which will be protruding from the body
and discard.
To clean the squid: gently pull the
body and head apart. Clean the stomach of all of the
entrails, and carefully remove the small ink sac and
set it aside for later use. Remove and discard the
transparent quill form the body sac. Wash the inside
of the squid thoroughly under cold running water.
Remember to squeeze out the beak and discard. Cut
off the tentacles and set aside.
Next, slice the cuttlefish and squid into 1 inch
strips, and then 2 inch cubes and then set aside.
Chop tentacles and place in bowl with the rest of
the seafood. In a small bowl break the ink sacs and
scrape out the ink. Add a few s of water, and using
a fork stir into a thick paste.
Heat a large, deep skillet with the
olive oil over medium heat. Sauté the onions and
when soft, add all of the cuttlefish and squid
(including tentacles). Cook until soft and golden,
about 10 to 15 minutes. Add garlic and parsley,
stirring to combine. Pour in the wine, vinegar and
then stir in the ink paste. Cook for another 5
minutes. Season with salt and pepper to taste.
Rinse the rice, and then add it to the skillet along
with the 1 Tbs of
olive oil. Stir to coat the rice in oil and
skillet juices and sauté for about 1 to 2 minutes.
Then add enough hot water to cover the rice
completely and cook uncovered until the rice is al
dente, about 20 to 25 minutes. Stir occasionally. If
the rice dries out, add another ˝ cup of hot water
(reduce the additions of water to Ľ cup after 20
minutes) and then stir-cook. Remember to stir well
and always loosen the rice from the bottom of the
pot so that it doesn’t stick.
Remove from heat when done and place on serving
platter. Garnish by surrounding with sliced lemons
and sprinkling additional parsley if so desired.
Black risotto may be served on its own with salad
and crusty bread or it may accompany grilled fish or
squid including calamari. Actually, it is sinfully
delicious with any seafood!
Suggestions
- Some fishmongers
will clean the cuttlefish and squid for you, just
remember to ask them to reserve the ink sacs!
- Reduce the 1/3 cup
of
olive oil somewhat by using a non-stick
skillet.
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Bajadera
Squares (Bajadera šnite) 1 cup water
3 cups granulated sugar
1 Ľ cups (2 ˝ sticks) usalted butter or margarine
1 pound tea biscuits, crushed (or graham cracker
crumbs)
2 ˝ cups shredded coconut
Ľ cup rum brandy
3 torte wafers (square crispy wafers available at
Croatian or European grocers)
For the glaze
˝ cup (1 stick) unsalted butter of margarine
6 to 7 squares (6 to 7 ounces) semisweet chocolate
Makes 50 squares
Heat the water and
sugar together in a saucepan over medium heat until
the sugar has dissolved. Stir in the butter,
followed by the biscuit crumbs, coconut and rum. Mix
well using a wooden spoon until combined and then
remove from heat.
Take one torte layer from the package and place on a
serving tray. Spread half of the filling on this
layer. Top with another torte layer, pressing down
lightly all over the layer. Now spread the remaining
filling over this layer and top with a third torte
layer, once again pressing down lightly.
To make the glaze: combine the
butter or margarine with the chocolate a double
boiler. Allow to melt and then stir well to make a
smooth paste. Pour over the torte, and then place
torte in the refrigerator to allow glaze to set.
Cut into squares before serving.
Suggestions
- Double the recipe
as it freezes well. Melt the chocolate and butter
in microwave.
- Use light butter
or margarine in the filling.
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Cream Horns (Šaumrole)
For the puff pastry
1 cup (2 sticks) unsalted butter or margarine,
softened
3 ˝ cup all purpose flour
ľ cup ice water
1 cup (2 sticks) unsalted butter, chilled |
For the filling
4 egg whites
1 cup sugar
3 tsp fresh lemon juice |
Makes 2 dozen
Cut soft butter into
small pieces. Work butter into the
flour
using your fingers. Make a well in the center.
Add ice water and work all ingredients together to
form soft smooth dough.
Roll the dough to an oblong shape ˝ inch thick. The
dough should be evenly thick. Cut cold butter into
cubes and arrange evenly on the dough. Fold narrow
sides of dough into center. Roll out again to
rectangle shape. The butter will mix in with the
dough. Fold the dough again and then wrap and put in
the refrigerator for 30 minutes. Repeat the same
method of rolling, folding and 30 minutes chilling,
4 to 5 times. This is how the puffy layers in the
dough are formed.
Preheat oven to 375° F. At the final stage, roll out
the dough to a 1/2 – inch thickness, and using a
sharp knife, cut long strips about Ľ inch wide. Wrap
around the cream horn mold (cannoli molds). Keep
baking tray chilled before putting puffed pastry
dough on. Bake 15 to 20 minutes or until puffy and
golden. Cool before filling.
In large bowl, whip egg whites until stiff,
gradually adding sugar. Add a few s of lemon juice
for flavour. Fill cream horns, using pastry bag.
Keep in refrigerator until serving.
Suggestions
- You can triple the
recipe in about the same amount of time as the
single recipe. Puff pastry keeps well in the
refrigerator for a few days and it also can be
frozen for 6 to 8 months. Purchase frozen puff
pastry if you don’t have time to make your own.
- Use low-fat
pudding or fat-free whipped topping as filling.
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Dream cream in puff pastry - Kremsnite
2 cups evaporated 2% milk
2 cups milk
8 egg yolks
1 cup granulated sugar
4 tsp vanilla sugar (or substitute equal parts
vanilla and sugar)
1 cup flour
2 Tbs clear gelatin
˝ cup cold water
˝ cup boiled water
2 cups whipping cream
1 package (16 ounces) puff pastry
powdered sugar for garnish
strawberries for garnish (optional)
Bring the evaporated milk and regular milk to a very
gentle boil in a double boiler. While waiting for
the milk to boil, in a separate bowl mix together
the yolks, granulated sugar and vanilla sugar at
medium speed with a mixer. Add flour to the yolk
mixture until blended.
Remove 2 cups of milk from the double boiler. Add
this milk to the flour mixture while continuously
beating at low speed. When blended, return this
mixture to the milk still in the double boiler and
continue to cook until thick while stirring very
frequently.
Mix together gelatine with the cold water, let stand
for 1 minute and then add boiling water, mixing well
with a fork or small whisk.
Add the gelatine to your custard mixture in the
double boiler and continue to cook for about 5
minutes, continually stirring as it thickens. Cool
custard in ice water when removed from heat.
In a separate bowl, beat the whipping cream until
peaks form. Fold the whipped cream into the cooled
custard (make sure the custard has cooled to room
temperature before adding the whipped cream).
Refrigerate this mixture for about 20 minutes so
that it stiffens a bit and is easier to spread.
Trim the edges of the puff pastry sheets to fit a
deep tray or baking dish. Place one layer of puff
pastry on bottom. Spread evenly with custard and
then place second layer of puff pastry on top,
pressing down slightly. Refrigerate for at least 4
hours. Sprinkle with powdered sugar on top prior to
serving and cut into oblong pieces. Garnish with
strawberry fans or chocolate dipped strawberries if
so desired.
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Lamb Soup (Janjeca
juha)
- 14 oz. (400 g) lamb
meat
- 1 bunch root vegetables
- 2 oz. (50 g) rice
- 2 oz. (50 g) Savoy
cabbage
- 2 egg yolks
- 2 cloves garlic
- 1 onion
- 1 bay leaf
- 4-5 pepper corns
- juice of 1 lemon
- 4 fl. oz. (100 ml) sour
cream
- salt and pepper
- parsley
- 1 tablespoon of mixed
spices (see note)
Thoroughly wash meat and
vegetables and cut into cubes. Cut the Savoy
cabbage into strips. Mix the egg yolks with the
sour cream and lemon juice. Chop the parsley.
Place the meat in a fair amount of water and
bring to the boil. Skim well, add cubed
vegetables, onion, garlic cloves, bay leaf,
salt, pepper and spices. Boil the cabbage
separately. Cook rice in salted water, drain and
rinse well under cold running water. As soon as
the meat is tender, strain the soup and set the
meat and vegetables aside. Slowly add the egg
yolk, sour cream, etc. mixture to the soup,
stirring constantly. Then add the rice, meat and
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Nut and jelly
cookies
1/2 lb sweet butter
1/2 cup sugar
1 egg yolk
1/2 tsp salt
2 1/2 cups flour
4 egg whites
1 cup sugar
3/4 cups finely ground walnuts
1 tsp lemon extract
blackberry jelly
Cream butter and sugar; add egg yolk and salt. Add
flour gradually and beat. Pat dough into thin layer
in 12 x 12 inch pan. Beat egg whites; add sugar
until stands in stiff peaks.
Fold in ground nuts and flavoring. Spread jelly over
and swirl meringue on top. Sprinkle with chopped
nuts; bake at 180 C (350 F) about 45 minutes. When
warm, cut in squares.
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Pancakes with cottage cheese (Palacinke sa sirom)
- 2 cups flour
- milk
- water (1 part milk for
1 part water. Add until batter is thin)
- 1 egg
- pinch of salt
- zest from 1/2 of lemon
- cooking oil
Heat a few drops of oil in
a non-stick frying pan. Ladle batter into hot
pan, tilting the pan in a circular motion until
batter thinly covers the whole pan. Cook for 1-2
minutes on medium heat, then turn over and cook
another 30 sec. Makes 6 large or 8 small
pancakes.
Filling:
- 1 cup cottage cheese
(dry curd)
- 1 cup sour cream
- 1 egg
- 3 Tbsp sugar
- 1 Tbsp raisins
- 1 egg, beaten
- 1/2 cup sour cream
Preheat oven to 3500 F.
Mix together all ingredients, spread across
centers of pancakes and roll them up. Place the
rolled pancakes in a rectangular baking pan. Mix
beaten egg and sour cream and pour over
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Povitica
˝ cup sugar
1 tsp salt
Ľ cup butter or margarine
1 cup milk, hot
2 packages active dry yeast
Ľ cup warm water
2 eggs
4 ˝ cups all-purpose flour; unsifted
For the filling
3 eggs
4 cups walnuts, finely chopped
1 cup light brown sugar, packed
2 Tbs butter
1/3 cup butter or margarine; melted
1 ˝ tsp cinnamon
1 tsp vanilla
Stir sugar, salt and butter into hot milk; cool to
lukewarm. (A sprinkled on wrist will not feel hot.)
Sprinkle yeast over warm water in large bowl; stir
to dissolve. Stir in lukewarm milk mixture. Add 2
eggs and 2 1/2 cups flour; beat at high speed with
electric mixer. With a wooden spoon gradually beat
in remaining 2 cups flour. Knead with hand until
dough is stiff enough to leave side of bowl. Place
dough in lightly greased large bowl. Turn the dough
over to bring up greased side. Cover with a towel;
let rise in warm place (85 F), free from drafts,
until double in bulk, about 1 hour. Make filling in
medium bowl.
Beat eggs slightly; add nuts, brown sugar, 1/3 cup
butter, cinnamon and vanilla. Stir filling to blend
well. Shape dough; punch down dough. On lightly
floured surface turn out dough; cover with bowl and
allow to rest for 10 minutes. Roll out to a
rectangle 30 inches long by 20 inches wide. Spread
with filling, to 1 inch from the edge. Starting from
wide side, roll up tightly, as for jelly roll. With
palms of hands, roll back and forth so that roll is
even all over. On large greased cookie sheet, form
roll into a large coil, seam side down. Let rise in
warm place (85 F), covered with towel, free from
drafts, until double in bulk, about 1 hour. Preheat
oven to 350 F and brush the roll with the melted
butter. Bake 35 to 40 minutes until golden. Cool on
wire rack. Slice crosswise 1/4 inch thick. Makes a 4
pound loaf.
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Stuffed cabbage - Sarma
2 large cabbage heads
boiling water
6 slices bacon, chopped
1 large onion, chopped
1 can tomato soup (10 1/2 oz size)
2 eggs
2 tsp salt
1/2 tsp pepper
1 tsp paprika
2 ts Worcestershire sauce
3/4 lb ground beef
3/4 lb ground pork
3/4 lb ground ham
2/3 cup cooked riceRemove bruised leaves from
cabbage and cut out center core. Pour boiling water
over cabbages to soften. Meanwhile, sauté‚ bacon and
onion until bacon is done. Add half the tomato soup.
Beat eggs and add salt, pepper, paprika,
Worcestershire sauce, ground beef, pork and ham. Add
bacon mixture and rice and mix thoroughly. Separate
cabbage leaves and drain.
Place heaping tablespoon of
stuffing at core end of each cabbage leaf and roll
carefully, tucking in ends. Place rolls in layers in
Dutch oven or heavy kettle. Chop small unused leaves
and place on top. Pour remaining soup and add enough
water to cover rolls. Cover and simmer 2 to 2-1/2
hours.
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Vipava soup 15 oz beans
21 oz sauerkraut
1 lb salt pork
1 lb potatoes
water
1/2 cup fat
1 Tbs flour (heaping)
1 onion
salt
3 bay leaves
3 garlic cloves
peppercorns, to taste
5 Tbs sour cream
Soak the beans overnight. Cut the sauerkraut into
strips. Cook the meat, potatoes, beans and
sauerkraut separately. When the meat is cooked, bone
it and cut into cubes. Dice the potatoes. Crush the
beans. Make a roux with the fat, flour and onion.
Put meat and vegetables into a pot add the roux and
the bay leaves. Cover with the stock; cook 5 minutes
longer. Before serving, add the sour cream.
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Potato soup zagorje style
700 gr potatoes
50 gr margarine
50 gr smoked bacon
2 cloves garlic
200 ml smetana
1 Tbs of mixed herbs
marjoram
bay leaf
parsley
vinegar
salt and pepper
sweet red paprika
1 Tbs flour
1 litre water
Peel and cube potatoes. Finely slice the bacon. Chop
onion, garlic and parsley. Heat the margarine and
sauté the sliced bacon and onion, sprinkle with
sweet red paprika and add prepared potatoes, mixed
spices, marjoram, bay leaf, salt and pepper. Dust
with flour, stir well and add an appropriate amount
of water. Boil gently until potatoes are soft. Then
puree the soup, add the smetana, chopped parsley and
garlic, vinegar to taste. Bring briefly to the boil
and serve.
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Mushroom soup
with buckwheat
150 gr fresh mushrooms or 20 gr dried mushrooms
50 gr buckwheat
4 Tbs oil
40 gr onions
2 cloves garlic
bay leaf
1 tablespoon vegetable seasoning
50 ml sour cream
vinegar
parsley
salt and pepper
Chop the onion and garlic, slice the mushrooms and
wash the buckwheat. Heat the oil and lightly sauté
the onion. Add the mushrooms and the garlic and
continue to sauté. Add the salt, vegetable
seasoning, buckwheat and the bay leaf and cover with
water. Simmer gently and just before it is
completely cooked, add pepper, sour cream mixed with
flour, the chopped parsley and vinegar to taste.
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Sausage and potato casserole
700 gr potatoes or 4 large potatoes
250 gr spicy sausage (preferably smoked)
50 gr smoked bacon
50 gr onion
2 cloves garlic
1 Tbs vegetable seasoning
bay leaf
parsley
salt and pepper
sweet red paprika
flour
1 litre waterPeel and cube the potatoes,
slice the bacon and sausage and chop the onion,
garlic and parsley. Heat a little bit of vegetable
oil and sauté the sliced bacon, onion and sausage.
Sprinkle with red paprika and add the potatoes,
vegetable seasoning, bay leaf and the salt and
pepper.
Dust with flour, stir well and
add a necessary amount of water. Boil gently until
potatoes have softened. Add chopped parsley and
garlic and if desired, add 200 ml of sour cream.
Bring briefly to the boil and serve.
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Spinach
pie (Pita sa spinatom)
- 12 large (burrito-size)
tortillas
- 2 cups chopped frozen
spinach, thawed and drained (or cooked,
chopped and drained fresh spinach)
- 1 egg
- 3 cups dry curd cottage
cheese
- 1 cup sour cream
- 1/4 tsp salt
Pre-heat oven to 3500 F.
Mix together cottage cheese, sour cream, beaten
egg, and salt. Mix in spinach. Thinly oil a 9x12
baking pan. Cover bottom of pan with 1 layer of
tortillas. Brush oil thinly on top of tortillas,
then spread evenly with spinach mixture. For all
subsequent layers, tortillas must be brushed
with oil on both sides. Repeat layering process
with remaining ingredients. Tortillas must form
the top layer. Bake 45 min. at 3500 F. Remove
from oven, brush top with water and cover with a
clean towel for 10 min., then serve. May also be
eaten cold. Makes 6 servings.
above two recipes from
Mira Tomas |
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All product names,
logos, and Registered Trademarks and images not of Minos Imported Foods Inc.
are the property of their respective owners and are used for reference purposes
only.
All Rights Reserved Copyright © 2005-2006 Minos Imported Foods, Inc.
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