The Best of Gourmet: Featuring the Flavors of China
by Gourmet Magazine Editors This lavishly illustrated cookbook from America's premier food and entertainment magazine features a year's worth of menus, entertaining ideas, an...

1. GALATOBOUREKO Begin 2 1/2 hours ... over the top. Let Galatoboureko cool on wire rack ... in 1 tablespoon lemon juice.

2. GALATOBOUREKO ROLLS Boil milk, butter, cream of rice, sugar and cornstarch until thick. Remove from heat. Add eggs and vanilla. Return to heat and stir until thick. Cut ... Ingredients: 12  (cornstarch .. filo .. milk .. rice .. slice .. sugar ...)

3. GALATOBOUREKO Heat milk in large saucepan. Add sugar and vanilla when it is nearly boiling. Gradually add farina stirring constantly with a wooden spoon to make it ... Ingredients: 9  (eggs .. farina .. milk .. sugar .. vanilla ...)

4. GALATOBOUREKO Scald milk in large saucepan with sugar, 3/4 of butter. When it boils, gradually add farina stirring continuously until thick. Beat eggs separately ... Ingredients: 13  (cinnamon .. eggs .. farina .. honey .. milk .. sugar ...)

5. GALATOBOUREKO Cook farina and milk until done. Cool. Then add mixture. Slowly add egg mixture to farina. Place Filo in pan then add mixture. Then repeat Filo. Cut ... Ingredients: 12  (both .. eggs .. farina .. honey .. milk .. sugar ...)

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