Almond Fingers

Almond Fingers

16 sheets Fillo Dough
2 cups finely ground almonds
3 tablespoons sugar
1 tablespoon water
1 cup melted clarified butter
simple syrup or powdered sugar

Bring fillo dough to room temperature. Combine sugar, almonds, and water, set aside. Preheat oven to 325 degrees. On a flat surface, butter and layer two sheets of fillo dough, placing them lengthwise on top of each other. Fold the layered fillo in half lengthwise. Fillo should be 17 inches long and 6 inches wide. Place about 3 tablespoons of nut filling in a line across the 17 inch length. Roll up fillo, tightly and evenly, into a cylinder, beginning on the 17 inch side.

Brush entire outside of dough cylinder with butter. Cut into 5 fingers, equal in length. Place foil lined baking sheet. Repeat with remaining dough. Bake for 35-45 minutes until golden brown. Remove from cookie sheet and drizzle with syrup or sprinkle with powdered sugar and ground pistachios. Enjoy with tea or cold milk.

Cucumber Tea Sandwiches

A lovely woman from church prepared these delicious sandwiches for coffee last Sunday. Beth kindly gave me the recipe. My children loved them so much, I'm planning on preparing them for lunch tomorrow!

Beth's Cucumber Tea Sandwiches

1 3 oz. package of cream cheese, softened
2/3 cup minced cucumber, drained and seeds removed
1 teaspoon grated onion or Mrs Dash onion and herb seasoning
1/4 teaspoon salt
dash of white pepper
1 rounded Tablespoon of mayonnaise
bread
butter

Trim crust from bread. Spread with softened butter. Mix all other ingredients. Spread mix over butter. Refrigerate for several hours. YUM!

Way Hot Chicken Curry!

Amy prepared chicken curry for dinner tonight. My two little one's didn't like the curry, but ate rice with butter, cinnamon, and sugar. The older children enjoyed the curry, but they drank a LOT of milk with supper.

Everyone is really enjoying the new recipes that Amy is making each week. Next week will be Japanese food, which was requested by Madelyn. They may never look at my cheese stuffed meatloaf the same again.


Ingredients:
Marinade
1 pound boneless, skinless chicken breasts, cubed
2 teaspoons garlic, minced
2 teaspoons freshly grated ginger root
1/2 teaspoon cayenne pepper
1/2 teaspoon powdered coriander
1 teaspoon salt
1/4 turmeric powder

Mix all ingredients in bowl. Cover and refrigerate for 1-24 hours.

Ingredients:
Sauce
2 tablespoons vegetable oil
1 bay leaf
1" cinnamon stick
4 whole cloves
2 cups yellow onion, finely chopped
1/2 cup chopped tomato
3 cups of water divided, 1/4, 1/4, 1/2, 1,1,
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon coriander powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 cup fresh cilantro, chopped
1 teaspoon garam masala
1/2 teaspoon lemon juice
lemon wedges

In deep skillet, heat oil over medium heat. Add bay, cinnamon, and cloves. Heat for 2 minutes. Add onion and saute until golden brown. Stir in tomato. Reduce heat to medium low. Cover and simmer for 5 minutes, stirring occasionally. Stir in 1/4 cup water and simmer for 3 minutes. Add next 1/4 cup of water. Stir in black pepper, cayenne, coriander, cumin,turmeric. Cover and simmer for 5 minutes, stirring occasionally.

Add 1/2 cup water. Cover and simmer until water evaporates. Repeat with 1 cup of water. After evaporation, add chicken, cilantro and garam masala. Turn heat up to medium. Cover and simmer until chicken is tender, about 10-15 minutes. Add last cup of water and lemon juice. Reduce heat to medium low. Cover and simmer until sauce thickens. Remove bay, cinnamon, and cloves. Serve over hot rice. Garnish with lemon wedges.

Amy cut the amount of cayenne pepper in 1/2 and it was still quite spicy.