VOLUME 1 - Kilimanjaro Foods

Add all Sptzle at once together with the warm meat cubes to the soup.
Add grated nutmeg and pepper to taste. Serve the soup in a soup-tureen
with both, the the roasted onion rings and the finely cut chives, on top of
the soup.
Galatorboureko
6 Servings
1/4 lb apollo strudel leaves(cut in
- 1/2)
9 c milk
2 c sugar
1 1/2 c farina
6 to 7 eggs
1 c.sweet butter(melted)
vanilla flavoring or grated orange rind
Heat milk.Beat eggs well in a bowl.Add farina,sugar,vanilla & pinch
of salt.Pour 2 cupps of h ot milk little by little to mixture.Pour all
the above into saucepan with the hot milk, stirring constantly until
thick.In a buttered 9x13 in.pan lay half the number of leaves,
buttering each as it is stacked.Spread the above mixture over
all.Add the balance of the fillo,buttering each as it is added.Score
with sh arp knife to desired size and shape.Bake in 375 deg.oven for
45 min.or until golden brown.While it is baking,prepare the syrup so
it can be poured on as soon as pie is removed from oven.Allow pie to
absorb syrup a little at a time.Let cool and cut before serving.
SYRUP
1 lb. Sugar(3 cups) 3 cups of water
Bring the ingredients to a boil and keep boiling for 20 minutes.