By Jo Waters
Excerpt from the cookbook's introduction:
An concept in 1974, a couple of plan in1975 and a fact in 1976. that's the short heritage of the Al-Hasa cook dinner booklet. during the mixed efforts of the committee and their respective women's teams, we've got compiled what we are hoping may be a illustration of culinary pleasures of all our parts. With the present growth of the inhabitants and the provision of extra items within the neighborhood markets, we will develop the scope of our formerly restricted menus and hence enhance our day-by-day lives. The recipes during this publication would possibly not were laboratory established, yet their advantage has been validated by means of the main serious staff of all - husbands and families!
Our honest due to all 340 who contributed their recipes in an effort to make this booklet attainable.
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Additional info for Al Hasa Cookbook
Spoon the yogurt into the center of the strainer and place the setup in the refrigerator. Let sit for 4 to 12 hours. Occasionally check the consistency. The cheese is ready when it has the consistency of ricotta cheese. 2. Place the yogurt cheese in a small bowl. Mix in all of the remaining ingredients. Cover and chill for at least 2 hours before serving. Serve as a spread on toasted French bread slices or crackers. Starters 23 Ricotta Basil Spread This spread is reminiscent of the filling of traditional cheese ravioli and lasagna—so luscious and satisfying.
Rub the newly exposed area with the lemon half to prevent discoloration. With scissors trim ½ inch off the top of each leaf, and continue to rub each newly exposed area with the lemon. Drop the artichokes into the boiling water and cook, covered, for 20 minutes. 2. Meanwhile make the stuffing. Preheat the oven to 375°F. Toast the pine nuts in one layer in a shallow pan for about 10 minutes, tossing occasionally. Be careful not to burn them; they should be a pale golden color. Put them in a medium bowl and keep the oven on.
3. Remove 1 sheet of filo from the stack, cover the stack again, and with a pastry brush lightly brush the surface of the dough with melted butter. Place a second sheet of filo on top. Brush it lightly with butter, making sure to get the edges. ) Using the tip of a pointed knife cut the buttered sheets of filo into 3 even lengthwise strips. Place not more than 1 tablespoon each of the cubed cheese and sautéed onion near the corner of 1 strip. Gently fold this corner to make a triangle, covering the filling, and continue to fold the triangle as you would a flag, that is, folding the triangle in half in such a way that the triangular shape is maintained.
Al Hasa Cookbook by Jo Waters