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Japanese Fruitcake With Filling

1 cup butter,at room temperature
2 cup sugar
4 eggs
3 cup flour
1/2 teaspoon salt
3 teaspoon baking powder
1 cup milk
1 tablespoon orange rind,grated
1 teaspoon vanilla
1 teaspoon allspice
1 teaspoon ginger
1/2 cup raisins
1/2 cup pecans,chopped
1 tablespoon flour
1 1/2 cup coconut,grated
1 candied cherries (opt)

Fruit Filling:
2 tablespoon flour
1 juice of 3 lemons
1 cup sugar
1 can pineapple (20 oz)*
2 egg yolks
1/2 cup pecans chopped

Preheat oven to 350°F.
Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture.
Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batter into remaining third pan. Bake layers at 350°F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool.
When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired.

Fruit Filling
- pineapple should be crushed & drained.
Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.

Grilled Chicken

1 broiler-fryer chicken, quartered
1/3 cup lime juice
1/4 cup brown sugar, packed
1/4 cup cooking oil
2 tablespoon prepared yellow mustard
1 teaspoon lime peel, grated
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce

In a bowl, mix together lime juice, brown sugar, oil, mustard, lime peel, garlic, salt and hot pepper sauce. In a shallow dish, place chicken in a single layer. Pour lime mixture over chicken, turning to coat all sides. Cover and refrigerate for 4 hours or overnight (Turn several times.). Place chicken on prepared grill about 8 inches from the heat. Cook, turning every 5-8 minutes, about 45 minutes. Brush with sauce and cook 30 minutes longer or until chicken is fork tender. Makes 4 servings.

Orange Rolls

12 frozen rhodes dinner rolls
1 grated peel of 1 orange, or 2 lemons
1/2 cup sugar
1/4 cup melted butter

Citrus Glaze:
1 cup confectioners' sugar
1 tablespoon melted butter
2 tablespoon fresh juice

Grate orange or lemon rind and mix with sugar. Dip thawed rolls in melted butter and coat heavily with rind/sugar mixture. Put on cookie sheet that has been sprayed with Pam. Cover with plastic wrap and let double in size. Remove plastic wrap. Bake at 350°F. for 20-25 mins. Remove from pan and place on rack.Cool 4-5 mins. after removing from oven. Frost with citrus glaze warm. For Pull Aparts use 12-14 rolls or for Bundt use 20 rolls, cut in half. Drizzle with butter and sprinkle with rind/sugar mixture. Follow baking directions for Orange Rolls. Bake Bundt for 30 mins.

Roasted Turkey Breast

1/4 cup jerk seasoning
1/4 cup orange juice
1 tablespoon garlic, minced
4 lb turkey breast

Preheat oven to 350°F.
Mix the Jerk Spice with orange juice, Jerk Spice will become reconstituted and will be used as a rub for the turkey. Spread the rub over the turkey breast and allow to marinate in refrigerator for one hour. Place turkey breast in oven and roast for 45 minutes or until the internal temperature has reached 150°F.
Remove from the oven and allow the breast to rest for 10 minutes. Slice with a sharp knife.

Cheese-Cinnamon Pastries

1 1/2 cup fresh mizithra or ricotta
2 tablespoon grated hard ricotta
2 eggs; separated
1/2 cup granulated sugar
2 tablespoon butter; melted
4 tablespoon milk (or more)
2 cup all-purpose flour
1 pinch salt
1 teaspoon vanilla extract
1 confectioners' sugar

For the filling, combine the cheeses, lightly beaten egg yolks, sugar, 1/2 teaspoon cinnamon, and melted butter in a bowl. The mixture should be thick enough to mound, but not stiff; add 1 tablespoon milk, if necessary. Set aside while you make the dough.
Sift the flour and salt into a bowl, then cut in the butter and mix by rubbing between your fingers. Mix in the vanilla, egg whites, and enough milk to make a soft dough. Knead until smooth and elastic, then break off small pieces and roll as thin of a dime. (The dough will be elastic and can be rolled easily.) Cut into circles 4-inches in diameter (teacup size), then on each circle place a teaspoon of the cheese filling. Wet the circle edge with water or milk and fold over to form a half-moon, then seal with the tines of a fork or pastry wheel. Arrange the Kaltisounia on buttered cookie sheets and bake in a moderate oven (350°F) for 25 minutes, or until the pastry puffs up and turns a light chestnut color. Remove from the oven, and place on racks, and dust with confectioners' sugar and cinnamon. Serve hot or cold.

Hawaii Pork

4 lb pork butt roast
2 cup water
2 tablespoon liquid smoke flavoring
4 tablespoon hawaiian salt

Score Pork. Combine liquid smoke, water and salt and pour over pork and marinate 2-3 hours. (Better overnight.) Put pork and marinade into a roasting pan or large casserole. Cover and roast at 400°F for 3 hours. (Good recipe for chilly day since it heats up the house.) Remove from pan and shred pork. You can also do it in the microwave. Cook on high for 30 minutes, turn and continue to cook for an additional 80 minutes at 70% power. Turn pork every 20 minutes. Let stand 15 minutes. Remove pork and shred. You can add a very small amount of liquid to shredded meat, if desired.

Sake Steamed Duck

2 whole duck or chicken breast
2 1/2 teaspoon sake

In Advance: Place Boned Duck or CHocken breast skin side up on a flameproof dish and sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit for 3 hours.
To Cook: Preheat the grill to it's highest point. Meanwhile, pour Sake over the Chicken or Duck and steam for 7 minutes. Remove the from steamer, and grill 3" from heat for 2 minutes. Cool to room temperature, cut breasts into 1/4" slices and serve.
Recipe From: Recipes-The Cooking of Japan by Time-Life International, c1965.

Meat Filled Potato Latkes

2 lb potatoes
2 large eggs
salt and pepper to taste
1 lb leftover boiled beef or brisket with gravy
2 tablespoon vegetable oil
1 medium onion; grated
2 tablespoon fresh parsley
1 tablespoon beef broth if needed
flour for dredging
margarine or vegetable oil for frying

Peel potatoes and cover with cold water. Simmer until tender. Drain and mash. Do not puree. Add eggs, salt and pepper and mix well.
Grind the boiled meat.
Saute the onion in the oil until golden. Add salt and pepper, parsely and the ground meat, adding a T o so of beef broth if it is to dry.
Put about 1/3 of a cup of the potato mixture in the cup of your hand, place 2 T of the meat filling in the center and completely enclose, first shaping like a ball and then patting down to form a plump hamburger. Dredge in flour and fry in margarine or vegetable oil until golden on each side.
Pear Crisp

6 cup pears [peeled & sliced]
1 teaspoon ground ginger
1 cup rolled oats (not instant)
1/3 cup flour
1/3 cup butter [softened]
1/3 cup brown sugar
1 teaspoon ground ginger
1 1/2 cup all-purpose flour

Peel, core and slice pears. Grease a baking dish, and toss the pear slices in it with the ginger.
Mix together the topping ingredients with a fork or a pastry cutter, and sprinkle on top of the fruit.
Bake at 375°F for approx. 35 minutes, until the top is browned, and pears are juicy and bubbly.

Wild Rice Soup

1/4 cup butter
4 celery stalks, chopped
2 carrots peeled and diced
1 small onion, diced
1 small red onion, diced
1/2 cup green onions, sliced
1/3 cup slivered almonds
1 tablespoon dill weed
2 teaspoon black pepper
2 teaspoon garlic salt
2 bay leaves
1/2 teaspoon turmeric
4 quart chicken stock
1 1/2 cup wild rice, well washed
1/2 cup white rice, well washed
1/2 teaspoon salt
4 egg yolks
4 cup cooked chicken diced
3 cup mushrooms, sliced

Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric. In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 cup hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately. Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84 grams fiber.

Chocolate Cake

2 cup unbleached flour; sifted
1/2 cup baking cocoa
2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or regular margarine
1 1/2 cup sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 cup boiling water

Fluffy Chocolate Frosting:
2 oz unsweetened baking chocolate
3 cup confectioners' sugar; sifted
1/3 cup butter or margarine; softened
3 tablespoon milk
1 teaspoon vanilla extract

Sift the flour, coco, baking soda, and salt together, in a small bowl, and set aside. Cream the butter and sugar, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, blending well after each addition. Blend in the milk and vanilla. Stir the dry ingredients in, using an electric mixer set on low speed, then gradually add the boiling water, stirring until smooth. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 325°F. oven for 35 minutes or until a cake tester or wooden pick inserted in the center of the cake comes out clean. Cool, until cold to the touch, in the pan or on a wire rack. Frost the cake with the Fluffy Chocolate Frosting.

Fluffy Chocolate Frosting:
Melt the chocolate, in a small saucepan, over low heat and set aside to cool. Combine the confectioners' sugar, butter, milk, vanilla extract, and melted chocolate together in a medium mixing bowl, beating until smooth and of spreading consistency.

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