BAKLAVA

1 LB butter, melted

1 LB Filo/Phyllo pastry leaves (36 sheets)

1-1/2 LBS pecans, chopped

2/3 cup sugar

2 tsp cinnamon

½ tsp allspice

 

SYRUP

1-1/2 cups honey

1-1/2 cups water

1-1/2 cups sugar

½ tsp cinnamon OR 2 whole cinnamon sticks

1 tsp grated orange zest

1 tsp vanilla extract

 

DIRECTIONS

Combine all ingredients for the syrup in a saucepan; bring to a boil and Simmer 15 minutes. 

(Remove cinnamon sticks if using.)  Set aside.

Coarsely grind pecans and Mix thoroughly with cinnamon, allspice, and sugar

Brush the bottom of a 9” X 13” pan with butter

Lay a sheet of filo in the bottom and brush with butter; repeat process until you have used 8 sheets, brushing with butter in between each sheet.

Spread about 1/5 of nut mixture on top of filo.

Add another 5 layers of filo, one-by-one, brushing each one with butter as you go.

Spread another 1/5 of nut mixture on top of filo layers.  Continue building layers of filo and nuts.

The total sequence of filo layers should be: 8,5,5,5,5,8 with nuts in between (Total of 36 sheets of filo).

CUT BEFORE BAKING:

Using a sharp knife, cut the baklava into diamonds, squares, or triangles.

Bake at 350 for 50 minutes or until top layers and visible edges are golden brown; Allow to cool 15 minutes,

In the meantime, return syrup to a boil.

Pour hot syrup evenly over baklava until it looks full.  **You may not need to use all of the syrup.

Allow to cool completely at room temperature – best if left for 8 hours.  DO NOT COVER during cooling process to prevent sogginess.

Cheesy Ham, Corn, and Potato Chowder

Ingredients:

2 cups potatoes peeled and diced

2 cups chicken broth

1/2 cup carrot sliced

1/4 cup onion chopped

1/4 cup butter cubed

1/4 cup all-purpose flour

2 cups 2% milk

¼ to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups sharp shredded cheddar cheese 8 ounces

1-1/2 cups ham cubed cooked

1 cup corn

Instructions:

 In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.