| 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 KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
233003 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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