| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains, Fruits | Greek | Sweets, Greek, Breakfast | 1 | Recipe |
INGREDIENTS
| 1 | qt | Milk |
| 1/2 | c | Farina, regular (cream of wheat, semolina) |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
| 2 | tb | Butter or margarine |
| 2 | Eggs; well beaten | |
| 1 | c | Honey or sugar |
| 1 | tb | Lemon juice |
| 1/2 | c | Water |
| 1/4 | c | Almond or pistachio nuts |
| Cinnamon | ||
| Fresh fruit slices OR- preserves |
INSTRUCTIONS
SYRUP In a saucepan, bring milk to a boil. Add farina, sugar and vanilla and cook 15 minutes, stirring constantly. Remove pan from heat; stir in butter. Add a little of the hot mixture to eggs; beat well, and mix into remaining farina. Pour mixture into a buttered baking dish and sprinkle with nuts. Bake for 20 minutes in a 350 F. oven. For syrup, heat honey, lemon juice and water in a saucepan. Bring to a boil, then continue to cook for 5 minutes. Pour hot syrup over baked custard. Sprinkle cinnamon over, then allow to cool for 4 hours. Cut into squares and serve plain, or with slices of fresh fruit or preserves. Adapted from a recipe in "The Complete Greek Cookbook" Typed for you by Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 233003 -0800 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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