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Amigdalota (greek Almond macaroons)

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Amigdalota (Greek Almond Macaroons)

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar

Beat egg whites with salt until stiff, then add lemon juice.
Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.

Cut a brown paper bag to fit a cookie sheet and grease the paper.
Drop teaspoon-size macaroons onto paper and bake at 275 degrees F for about 20 minutes, checking after 15 minutes so that Amigdalota don’t burn.

Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons.
Sift confectioners’ sugar over them and let cool.

Greek Trinity loaf

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Greek Trinity Loaf

Makes 1 loaf

This traditional Greek Easter bread acquires its name from its shape.
According to Greek tradition, the bread is cut when the entire family is seated at the Easter table.
Each person receives one thin slice from each of the three loaves.

3 to 3 1/2 cups all-purpose flour (divided)
1/4 cup granulated sugar
2 packages RapidRise or fast-acting yeast
1 teaspoon anise seed
1 teaspoon salt
1/2 cup water (70 to 80 degrees F)
1/3 cup butter or margarine, cut up
2 whole eggs plus 1 separated egg (divided)
1 cup golden raisins

In large bowl, combine 1 cup flour, sugar, undissolved yeast, anise seed and salt.

Heat water and butter until very warm (120 to 130 degrees F); stir into dry ingredients.
Stir in 2 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes.
Cover; let rest 10 minutes.

To shape and bake dough: Remove 1/2 cup dough; reserve.
Knead raisins into remaining dough; divide into 3 equal pieces.
Form each into smooth ball; arrange on greased baking sheet in the shape of a 3-leaf clover.

Divide reserved dough into 4 equal pieces; roll each into 10-inch rope.
Place 2 ropes side by side; twist together, pinching ends to seal.

Repeat with remaining ropes.

Arrange twisted ropes on 3-leaf clover in the form of a cross, tucking ends under.
Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Lightly beat reserved egg white; brush on dough.
Meanwhile, preheat oven to 375 degrees.

Bake bread for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning.

Remove from pan; cool on wire rack.

Bread machine method: (For 1 1/2- or 2-pound bread machines.) Using 3 1/4 cups bread flour and 3 teaspoons rapid-rise or fast-acting yeast, add ingredients to bread machine pan in the order suggested by manufacturer.
Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface.
If necessary, knead in additional flour to make dough easy to handle. Proceed as directed above to shape and bake dough.

Calories: 205 per 1 of 14 slices (10% from protein, 65% from carbohydrate, 25% from fat) Protein: 5 grams; Total fat: 5.8 grams; Saturated fat: 3.1 grams; Cholesterol: 57 mg; Sodium: 225 mg; Carbohydrate: 33.9 grams; Dietary fiber: 1.5 grams

Exchanges: 1 1/2 starch, 1 fat, 1/2 fruit

Tomato pilaf

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Tomato Pilaf

2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups water
1 cup uncooked regular rice
1 teaspoon instant beef bouillon
3/4 teaspoon salt
1/8 teaspoon pepper

Cook and stir tomatoes and onions in butter in 2-quart saucepan over medium heat for 2 minutes.
Stir in remaining ingredients.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer 14 minutes without lifting cover or stirring.

Remove from heat.
Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Serve with grated Parmesan cheese if desired.

Yields 8 servings.

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