Tag Archives: ethnic

A yummy recipe for Qoosa Mihshee/ Kousa Mahshi كوسا محشي

Stuffed squashcourgettemarrowmahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course. The meatless version is considered an “olive-oil dish” and is often eaten at room temperature or warm.

The name in various languages generally means literally “stuffed squash”: CroatianPunjene tikviceSerbian: Punjene tikvice; Serbian Cyrillic: Пуњене тиквице; AlbanianKungulleshka të mbushuraMacedonian: Полнети тиквички; Bulgarian: Пълнени тиквички; Greek: Γεμιστά κολοκυθάκια ; TurkishKabak dolmasıkousa mahshi Arabic: كوسا محشي‎ / ALA-LCkūsā maḥshī.[3

from Wikipedia
Kousa Mahshi
Bazel, Public domain, via Wikimedia Commons

كوسا محشي QOOSA MIHSHEE (Stuffed Squash)

Course: Dinner, Lunch, Side Dish, Vegetable
Cuisine: Egypt, Levant, Middle Eastern, Ottoman, The Balkans, Turkey
Keyword: Balkan, Egypt, Levant, Middle Eastern, squash, turkey, zucchini

Ingredients

  • 6 3-4" long yellow or zuchini squash
  • 1 cup rice -soaked. 10 minutes
  • ½ lb. of minced lamb shoulder or breast
  • 2 tablespoons butter
  • 2 tablespoons pine nuts
  • 1 can medium tomatoes minced
  • 1 teaspoon salt
  • 2 pinches cinnamon
  • ¼ teaspoon pulverized hot and sweet peppers (crushed peppers)
  • 1 cup hot water

Instructions

  • Cut centers out of squash with narrow knife
  • Soak in salt water; save centers; set aside.
  • Mix meat and rice; brown pine nuts lightly -low fire.
  • Pour whole mixture with butter over rice and lamb; add spices and mix well.
  • Drain squash, stuff with rice mixture about ½ to ¾ of squash.
  • Prepare deep cooking pan by setting lamb bones or breast across bottom of pan.
  • Lay each squash on its side.
  • Cook rice left over in a separate pan with squash centers.
  • Add water (more than 1cup may be needed to immerse squashes) and cook over low fire for 25 minutes.
  • Add tomatoes and simmer additional 10 minutes.

BIENENSTICK (GERMAN CAKE)

Have you ever had one of those days when you decide to Google a recipe before posting and the results come up with a slightly different name (in this case the majority of recipes are called Bienenstich) and is *just* different enough (Bienenstich aka German Bee Cake is apparently a yeast-based cake while this recipe uses baking powder).

bienenstick

BIENENSTICK German Cake with pudding filling

Print Recipe
Course after church coffee hour, cake, Dessert
Cuisine German
Keyword cake
Cook Time 28 minutes
Author Mrs. David Dougall

Equipment

  • spring form pan

Ingredients

Cake:

  • ¼ pound butter unsalted
  • cup flour
  • 3 – 5 tablespoons milk
  • ½ cup white sugar
  • 2 eggs
  • 3 teaspoons baking powder

Filling:

  • ¼ pound of butter unsalted
  • 1 cup milk
  • ½ package pudding powder vanilla
  • ¼ cup white sugar

Topping:

  • cups walnuts or almonds chopped
  • 2 – 3 tablespoons milk
  • ¼ pound butter unsalted
  • cup sugar white

Instructions

Cake:

  • Mix butter until creamy, add slowly eggs & sugar.
  • Mix baking powder into flour, start adding flour together with milk slowly into mixture.
  • Put dough in spring form pan.

Topping:

  • Melt butter in sauce pan together with sugar & milk, add almonds or walnuts & bring to a boil.
  • Let mixture cool off.
  • If mixture gets too hard, add more milk.
  • Put cooled mixture evenly on top of cake.
  • Bake 30 to 40 minutes at 375“, preheat oven.
  • After cake is cold, cut into two layers.
  • Put filling in between two layers.

Filling:

  • Mix pudding powder, sugar & 4 tablespoons of milk.
  • Be sure mixture is smooth.
  • Bring remaining milk to a boil, remove from stove & add mixture slowly, stirring constantly.
  • Put back on stove & bring to a second boil, while pudding cools off, mix butter until creamy.
  • Butter & pudding must have exactly the same temperature.
  • Mix pudding into the butter.
  • Put filling in between layers.

Italian Love Cake

I am going to be honest here- I have never heard of the Italian Love Cake until I found this recipe card in a random recipe box that I found at Amvets. Should we tell Candy Rinaldo that the card she so nicely wrote out ended up at the thrift?
I did find some random websites that claimed that this cake was “made famous” by Mario Batali but this card appears to date before he made it famous. Who knows. It does look super-rich and sweet though.

Italian Love Cake

Course: after church coffee hour, cake, Dessert
Cuisine: Italian
Keyword: cake, chocolate cake
Author: Candy Rinaldo

Ingredients

Cake layer

  • 1 chocolate cake mix (with pudding in it)
  • (additional ingredients as needed to for the cake mix)

Second Layer

  • 2 lbs Ricotta Cheese
  • 4 eggs
  • ¾ tsp sugar
  • 1 tsp vanilla

Third Layer

  • 1 container Cool Whip
  • 1 package instant chocolate pudding
  • milk

Instructions

Cake Layer

  • Prepare cake as instructed on box.
  • Put in prepared 13"x9" pan

Second Layer

  • Mix and pour over cake batter.
  • Cook for 1 hour at 350°

Third Layer

  • Mix a little milk with pudding mix until smooth.
  • Add Cool Whip & amaretto (if desired) to reach desired consistency.
  • Pour over each piece when served.

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CHOCOLATE CHIP CAKE Tort Z Czekoladowy

CHOCOLATE CHIP CAKE Tort Z Czekoladowy

Course: Dessert
Cuisine: polish
Keyword: cake, chocolate, chocolate cake

Ingredients

  • 1 cup dates
  • 1 cup sugar
  • ¾ cup Crisco
  • 2 eggs
  • 2 cups cake flour
  • 1 tbsp. cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt

Instructions

Prep dates

  • Cut up the dates and put them in a bowl.
  • Add 1 ¼ of boiling water.
  • Set aside.

Beat

  • 1 cup sugar
  • ¾ cup of Crisco
  • 2 eggs

Sift

  • 2 cups of flour
  • 1 tbsp. cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt

Mix together

  • Add your mix and dates to the mixture, you beat (a little at a time) until all is mixed together.
  • Before putting into the oven sprinkle package of chocolate chips and a ½ cup of sugar over the top
  • Preheat oven to 350° and bake for 30-35 minutes

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Jellied Pig’s Feet

 

Jellied Pigs Feet

Cook Time4 hours
Cuisine: Lithuanian
Keyword: Pig, Pigs Feet
Author: Mrs. C.J. Mikolaitis

Ingredients

  • 2 pigs feet chopped in half
  • ½ onion
  • 2 bay leaves
  • ¾ tsp peppercorns
  • 8 whole allspice
  • salt
  • pepper
  • water to cover

Instructions

  • Boil till meat begins to fall from bones (about 4 hours)
  • Take feet out of broth and remove bones.
  • Put meat into loaf pan 5x8" and strain broth over it.
  • This will jelly.
  • Chill thoroughly in refrigerator.
  • Turn out on a platter.
  • Garnish with lemon and service sliced with hot boiled potatoes.

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