[This set of 12 submissions have been concatenated into a single file
 for convenience.]

From uunet!slovax!hal Fri Jan 12 11:23:23 1990
Return-Path: <slovax!hal>
Date: Thu, 11 Jan 90 15:51:28 PST
From: uunet!slovax!hal (Harold A. Miller)
To: bzs@world.std.com
Subject: HM: recipes

Hi again.  How'sabout I give you a Subject: line of "HM: recipes", or
something like that, and just fill it full of stuff catted together?

Following is a chunk (maybe 7-10% of the current stock).  I put a bunch
(I didn't count) of '=' at the top of each, and each one has an upper
case title.  Will this work for you?

I'll keep track of new ones and occasionally batch 'em up for you too,
once we get you the ones previously posted.

Let me know.  My wife is flattered.
Hal

hal@slovax.wa.com

==============================================
BISCUIT PIZZA                          Servings:

2   T.        oil                      1   c.    tomato sauce
1   lb.       grated sharp cheese      2   T.    mayonnaise
			  chopped green pepper               chopped green onion
              salt, pepper

    Prepare biscuits, and bake according to package directions.  Split in
half, and press each center with a spoon.  Place a small amount of a
mixture of all ingredients in each impression.  Broil when ready to serve
until cheese melts.

Source: Dorothy Packouz
==============================================
BRIE TART                              Servings: 10-12

1   8 in.     uncooked pie pastry      1/2 lb.   young Brie cheese
1/2 c.        heavy cream              3         eggs, lightly beaten
1/8-1/4 tsp.  powdered ginger          1/8 tsp.  saffron
1/2 tsp.      brown sugar                        salt

    Bake pie pastry at 425F for 10 minutes; cool.  Remove rind from Brie.
(Optional: cut rind into 1 inch square pieces and sprinkle on crust to give
tart a stronger cheese flavor)  Combine Brie with remaining ingredients in
a blender or with an egg beater.  Add salt to taste.  Mixture should be
smooth.  Pour into pastry shell.  Bake at 350F for 30-40 minutes or until
set and brown on top.

Source: TO THE KING'S TASTE, Lorna J. Sass
==============================================
CHEESE BALL                            Servings:

1   wedge     fancy soft cheese        1   tsp.  worcestershire sauce
3 1/2 oz.     blue cheese              8   oz.   cream cheese
1/2           small grated onion       3-4 drops hot pepper sauce
1   clove     garlic, crushed          1   T.    sour cream

    Mix all ingredients thoroughly.  Pat into a ball with a spatula.
Spread chopped parsley on waxed paper and roll ball until covered.  Set on
dish, cover and refrigerate until solid.

Source: Jana's grandmother
==============================================
CHEESE CROCK BLEND                     Servings:

1/4 lb.       shredded cheddar cheese  1/4 lb.    crumbled bleu cheese
3   oz.       soft cream cheese        2-4 T.     brandy, sherry or Port
1/2 tsp.      cayenne                  1/2 c.     walnuts, chopped fine

    Mix cheeses.  Gradually add liquor to make it creamy.  Add cayenne,
stir in nuts.  Pack into crock.  Cover tightly.
Store in refrigerator 4-5 days.
==============================================
CHINESE BBQ DRUMSTICKS                 Servings:

3   lbs.      chicken wings            1/2 c.     strong chicken broth
1/3 c.        soy sauce                           Accent
3   T.        sugar                               fresh ground pepper
3   T.        brown sugar              3   T.     vinegar
1   tsp.      ground ginger            2   cloves garlic

    Separate wings into 3 pieces.  Discard tip (or use for soup).  Combine
all other ingredients, and marinate wings in that sauce for 2 hours.  Bake
in shallow pan for 1 hour or more at 350F.  Baste and turn halfway through
baking time.
==============================================
CHUTNEY-CHEESE FILLING                 Servings:

1/2 c.        peanuts, roasted         1/3 c.     chutney
1/2 tsp.      curry powder             8   oz.    cream cheese
1/4 c.        sour cream               2   T.     butter
              salt and pepper

    Chop peanuts until fine.  Reserve some for garnish.  Add chutney, cream
cheese, butter, sour cream, salt and pepper.  Blend until smooth.  Fill
target (pastry, etc) and sprinkle with chopped nuts.
==============================================
HOT CRAB DIP                           Servings:  1 cup

8   oz.       cream cheese             1   tsp.  onion, grated
3   T.        dry white wine           1/4 lb.   crab meat
1   tsp.      Dijon mustard                      plain cracker rounds
1   clove     garlic, crushed                    cayenne to taste
              salt, white pepper to taste

    Combine cream cheese, wine, mustard, onion, garlic and seasonings in
the top of a double boiler.  Heat thoroughly, stirring occasionally.
Fold in crab meat.  Serve in a chafing dish.

Source: Harriet Finn (Jana's aunt)
==============================================
EGG NOG                                Servings:

3             eggs                     1/4 c.    sugar
1/8 tsp.      vanilla                  3/4 c.    milk
1/2 tsp.      nutmeg                       pinch salt

    Beat eggs until light and fluffy.  Beat in sugar and salt slowly.
Beat in vanilla and stir in milk.  Sprinkle with nutmeg, chill and serve.

Source:
==============================================
GASPACHO ANDALUZ                       Servings:

3             grapefruits              2   large avocados (or 4 small)
1   stalk     celery                   12  oz.   ketchup
10  oz.       tomato juice             1   tsp.  Maggi seasoning sauce
1             lime (juice)                       salt and pepper

    Peel, clean and cut skin of grapefruit.  Peel avocados and cut into
small squares.  Clean and cut celery into small squares.  Combine ketchup,
tomato juice, lime juice, salt, pepper and Maggi sauce.  Add grapefruit,
avocado and celery.  Stir well and refrigerate.  Serve in cocktail cups,
garnished with a slice of avocado.
==============================================
HOLLANDAISE SAUCE                      Servings:

4   oz        water                    12        egg yolks
2   c.        butter                   1         lemon (juice only)
    pinch     salt                          pinch   cayenne
	pinch     white pepper

    Place over water steamer.  Whip egg yolks vigorously until thick, but
not lumpy.  Remove from heat and add remaining ingredients.

Source: Lakewood Terrace Restaurant
==============================================
NAT'S FONDUE NEUFCHATEL                Servings:

20  oz        finely grated swiss                nutmeg
2   c.        dry white wine           1   clove garlic
1   oz        cherry brandy                1" size bread cubes
1   tsp.      cornstarch                         white pepper
              paprika

    Rub fondue pot with peeled garlic.  Pour white wine and 1/3 of cheese
into pot.  Place on heat.  Stir in figure "8's" gradually adding remaining
cheese.  Cook over medium heat until it begins to boil.  Mix brandy and
cornstarch, stir in.  Bring back to boil, add seasonings, simmer.

Source: Natalie Oppenheim (my mother-in-law)
==============================================
PATE A CHOUX                           Servings:  10 dozen

1/2 c.        butter                   1   c.    waterno
1   c.        flour                    1/2 tsp.  salt
4             eggs                     (1  T.    sugar: for sweet filling only)

    Preheat oven to 425F.  Combine butter and water in heavy pan.  Bring to
boil.  Remove from heat.  Add flour and salt all at once.  Stir vigorously
until dough forms a ball and pulls away from sides of pan.  Return to heat
and cook a few minutes.  Cool slightly.  Place dough in food processor with
a steel blade.  Blend 10-15 seconds.  With motor running, add eggs one at a
time.  Process until smooth and shiny, by pulse action.  Drop dough by small
teaspoon onto ungreased cookie sheet that has been sprinkled with water.
Bake 10 minutes.  Reduce heat to 375F, and bake an additional 10 minutes or
so until crisp.  Remove to wire rack, and prick sides to vent steam.  Cool
thoroughly.
    Keep one day in airtight container or freeze.  Crisp by heating at 350F
for 5 minutes.
==============================================
PETITS CHOUX AU FROMAGE                Servings:

1   c.        water                    1   tsp.  salt
3   oz.(6 T.) butter                   1/8 tsp.  pepper
5             eggs                         pinch nutmeg
1   c. (4 oz.) grated swiss cheese     2   c.    warm pate'
1   c.        flour, sifted

    Bring water to boil with butter and seasonings.  Melt butter.  Remove
>from heat and pour in all flour.  Beat vigorously for several seconds.
Beat over moderate heat 1-2 minutes until mixture leaves sides of pan and
spoon, forms a mass, and films the bottom of the pan.  Remove from heat
and make a well in center of the paste.  Break 4 eggs into the well, one at
a time, beating into paste until absorbed.
	Preheat oven to 425F.
	Beat cheese into warm pate'.  Place dabs of pate on buttered baking
sheet 1 inch diameter, 1/2 inch high, 2 inches apart.
	Beat remaining egg with 1/2 tsp. water.  Brush each 'puff' with egg
mixture.  Set sheets in upper and lower thirds of oven and bake 20 minutes.
When golden brown, pierce the side of each puff with a sharp knife.  Set
in turned-off oven with door open, 10 minutes.  Cool on rack.

Source:
==============================================
PIMENTOS RELLENOS CON ESPINACAS        Servings: 8

40  oz.       whole pimentos                     salad oil
10  oz.       frozen chopped spinach   1/2 c.    light cream
3   tsp.      Beau Monde Seasoning     2   tsp.  onion powder
1/4 tsp.      ground nutmeg            1/8 tsp.  garlic powder
2   T.        arrowroot                1   T.    lemon juice
1/8 tsp.      salt                     2   T.    melted butter
2   T.        moist bread crumbs

    Drain pimentos well, turn into deep bowl and cover with salad oil.
Thaw spinach and cook until just tender, then drain.  Combine cream,
Beau Monde, onion powder, nutmeg, garlic powder and arrowroot, then add
to spinach.  Simmer spinach until thickens slightly.  Blend in lemon
juice and salt.  Remove from heat.  Combine bread crumbs and butter,
tossing lightly until crumbs are well coated.  Place each pimento upright
in a muffin cup, open, and stuff with spinach mixture.  Top each with
bread crumbs.  Bake at 350F for 20 minutes.
==============================================
PLATANOS FLAMEADOS EN ROMPOPE          Servings:  6

4   ripe, not soft, medium bananas     4   T.    butter
4   T.        dark brown sugar         1/2 c.    fresh orange juice
2   T.        fresh lime juice         4   T.    light rum
2   c.        rompope, heated          4   T.    sliced almonds

    Cut sliced bananas in half lengthwise, then into thirds crosswise.
Melt butter in heavy skillet over medium high heat.  Stir in brown sugar
and juices, stirring about 5 minutes until sauce thickens.  Add bananas,
cook on low heat, turning once.
	Barely heat rum in small saucepan over low heat.  Pour over banana
mixture, light immediately with long match, shaking lightly until flames
go out.  Pour heated rompope over top, and sprinkle with almonds.

ROMPOPE (Heavy Egg Nog)
1   qt.       whole milk               1   c.    sugar
1/4 tsp.      baking soda              10        egg yolks
1  vanilla bean (or 4 inch stick of cinnamon)
1 1/2 c.      white rum or brandy

	Mix milk, sugar and vanilla bean in saucepan and bring to a boil.
Lower heat and simmer 20 minutes.  Remove from heat and cool.
	Beat egg yolks 5 minutes.  Remove vanilla bean from milk.  Slowly
add milk mixture to eggs.  Cook over low heat, stirring with a wooden
spoon until mixture thickens and sticks to back of spoon.  Stir in
alcohol and pour into sterilized jar.
==============================================
RED SATIN PUNCH                        Servings:  35 ea. 4 oz.

12  oz.       frozen apple juice       12  oz.    frozen cranberry juice
5ea. 28 oz.   bottles of 7-Up

    Blend the two juice concentrates together.  Add 7-Up.  Use ice cubes to
cool: pour 12 oz. 7-Up into ice trays.  Add twist of lemon peel, cherry,
pineapple chunk or mandarin orange section to each cube.
==============================================
SALSA MEXICANA CRUDA                   Servings:

1   med.      tomato                   1/2 med.  white onion
6   sprigs    cilantro                 3         chilies serranos
1/3 c.        cold water                         salt to taste

    Chop tomato, onion, cilantro and chilies fine.  Mix all ingredients.
Serve within 3 hours.

Source:
==============================================
SAUCY PALMIERS                         Servings: 4 dozen

1   pkg.      frozen puff pastry       1         egg, beaten
1/4 c.        grated parmesan or romano cheese
5   oz.       ham or pastrami

    Brush sheets with egg.  Sprinkle with cheese.  Arrange meat over cheese,
roll up from two sides to center.  Brush with egg.  Cut into slices, and
arrange on baking sheets.  Bake at 400F for 8-10 minutes.
==============================================
SAUCY SMOKIES                          Servings: 4 dozen

12  oz.       chili sauce              1   c.    jellied cranberry sauce
1   lb.       cocktail smoky wieners

    Heat chili sauce with cranberry sauce until melted.  Add wieners, simmer
uncovered 30 minutes.  Keep warm in chafing dish.
==============================================
SESAME CHEESE SQUARES                  Servings: 1 dozen

3   oz.       cream cheese             1/4 c.    soy sauce
1/4 c.        toasted sesame seed      1         large red apple

    Cut cream cheese into 12 squares.  Place into shallow dish.  Add soy
sauce, and marinate 1 hour.  Drain, and roll in sesame seeds.  Insert
toothpick and impale on apple.
==============================================
SIKIL-P'AK (Pumpkin Seed Dip)          Servings:

1 1/2 c.      raw pumpkin seeds        2   T.    fresh cilantro, chopped
15  oz.       diced tomatoes, drained  2   T.    fresh chives, chopped
1   chile serrano, or other fresh small green pepper
              salt to taste

    Toast pumpkin seeds in a heavy frying pan, stirring constantly until
light brown.  (They will pop, so be prepared!).  Cool.
	Toast chile over medium high heat in small heavy frying pan, without
oil, until covered with black blisters.  Cool, then peel.
	Grind toasted seeds in a spice grinder.  Mix seeds, salt, tomatoes,
cilantro and chives.  Add chile whole for light spice, or chopped for
heavier picante flavor.  Serve at room temperature with tortilla chips.

Source:
==============================================
GARNET SPARKLE PUNCH                   Servings:

6   oz.       frozen grape juice       6   oz.    frozen lemonade concentrate
3ea. 28 oz.   bottles of 7-Up          1   qt.    cranberry juice

    Blend the juice concentrates together.  Add 7-Up.  Use ice cubes to
cool: pour 12 oz. 7-Up into ice trays.  Add twist of lemon peel, cherry,
pineapple chunk or mandarin orange section to each cube.
==============================================
SPICY WIENERS                          Servings:

1   pkg.      hot dogs cut into bite-sized chunks
1   c.        catsup                   1   c.     brown sugar
1   c.        whiskey                  1   sm.    onion, chopped

    Combine all.  Simmer on low for 2 hours.  Keep warm in fondue pot.
==============================================
THAI GREEN CHICKEN CURRY               Servings:

1-3lbs.       frying chicken           2   c.    thick coconut milk
3   T.        green curry paste        2   c.    thin coconut milk
4             Serrano chilis, stemmed  4         Kaffir lime leaves
1   c.        peas or green Thai eggplant
2   T.        fish sauce               1/4 c.  mint, basil or coriander leaves
1   sm. can   bamboo shoot strips

    Soak lime leaves in warm water for 15 minutes, then drain.  Wash and
dry chicken, and cut into parts.  Slice chilis.
    Heat wok.  Add 1/2 cup thick coconut milk, trying to take top thickest
cream.  Stir constantly, until it thickens and bubbles.  Add green curry and
lime leaves, stirring until mixture is almost dry.  Add chicken pieces and
quickly coat with paste.  Add rest of ingredients except peas.  Bring just
to a boil, reduce heat, and simmer 45-60 minutes until chicken is cooked.
Add peas last 10 minutes of cooking.  Serve with lots of rice.
	May be made up to 3 days ahead and refrigerated.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
==============================================
THAI FISH IN TAMARIND SAUCE            Servings:

2   lbs.      white fish fillets       2   T.    oil
3   cloves    garlic, minced           3   T.    soy sauce
2   T.        palm or brown sugar      1   T.    fish sauce
1   tsp.      tamarind concentrate, dissolved in 1/3 c. hot water
1             walnut-sized piece of ginger, minced
3             green onions, chopped

    Heat oil in large frying pan.  Add garlic and ginger.  Cook 1/2 minute.
Add all liquids plus sugar, cook 1 minute.  Add fish to sauce.  Cook 4-5
minutes until fish is done.  Serve on platter garnished with green onions.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
==============================================
THAI RED CURRY PASTE                   Servings:  1/3 cup

5-8 fresh Serrano or jalapeno chilis   1   stalk lemon grass, bottom 6 inches
2   T.(12 cloves) garlic               3   T.    chopped onion
3   T. roughly chppd coriander root    2   pieces Kaffir lime peel
2   pieces    kah (galangal, laos)     1   tsp.  shrimp paste
1   tsp.      ground coriander         1/2 tsp.  Kosher salt
1/2 tsp.      ground nutmeg            4         whole cloves
1-3 T.        water, oil, or coconut cream for blending

    Soak lime peel and kah in warm water for 15 minutes, then drain.
    Combine all in a blender.  Blend to a paste.  Add a little water if
necessary to aid blending.  Store in a sealed glass jar up to 2 weeks in
refrigerator, or freeze up to 6 months.

    For a really hot paste, use Thai green chilis, 4 very small ones equal
one Serrano.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
==============================================
GALLOPING HORSES (Thai appetizer)      Servings:  8-10

1   T.        oil                      1   lb.   ground pork
4-8 cloves    garlic, finely chopped   3   green onions, white part, chopped
1/3 c.        sugar                    1/2 tsp.  pepper
3/4 c.        roasted salted peanuts   1   fresh pineapple, or
              lettuce leaves           5         tangerines, or
              mint or coriander leaves 4         oranges
			  chopped chilis

    Grind peanuts.  Heat oil in a frying pan, add pork, garlic and onions.
Cook until pink color disappears.  Drain off most of the fat.  Add sugar and
pepper, cook 1-2 minutes.  Add peanuts, mix in well, then remove from heat.
Cool to room temperature.
	Prepare platter, lining with lettuce leaves.  Peel and segment the
citrus fruit if used, cutting each segment down to the back and fanning
open to form a circle.  If using pineapple, cut off top leaves and outer skin,
as thinly as possible, from top down.  Look at the "eye" pattern, as it forms
a spiral down the pineapple.  Cut the spirals with a sharp knife held at
about a 45 degree angle.  Cut off bottom.  Cut pineapple into about 5 or 6
wedges and then cut each of those into 1/4 inch slices.  Arrange fruit on
platter.
	Mound meat mixture onto fruit, and decorate with other garnishes.  Serve
at room temperature, or chilled.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
==============================================
SWEET THAI NOODLES                     Servings: 4-6

4   oz.       rice sticks              1/4 c.    water
1   c.        sugar                    1/2 tsp.  salt
1   c.        white vinegar, or 1/2 c. vinegar plus 1/2 c. lime juice
3/4 lb.       ground pork, thinly sliced chicken, 1/4 inch diced tofu, small
			  fresh shrimp, or any combination
2             Serrano chilis, stemmed  2         green onions, chopped
3             eggs, beaten well

    Chop chilis.  Combine water, sugar, vinegar and salt in a small
saucepan.  Bring it to a boil, and cook about 10 minutes until it forms a
thin syrup.  Set aside.
	In a wok or electric skillet, heat about 1 1/2 inch depth of oil to 375F.
Deep fry rice sticks a handful at a time  (they will puff up immediately and
quickly begin to brown).  Turn over once and fry about 10 seconds, then remove.
Drain on paper towels.  Keep warm in low-heat oven.
	Dribble about half of the beaten egg in thin strands over the hot oil.
When set and light brown on the bottom, carefully flip the "egg net" over
and brown quickly on the other side.  Remove from oil and drain on paper
towels, then repeat with remaining egg.  Pour off all but aobut 1-2 T. oil.
Quickly stir fry meat, chilis and onions until done.  Remove about half of
this mixture to a platter and set aside.  Add half the sauce mix to the pan,
half the rice sticks, and half the egg.  Mix gently until syrup is absorbed.
Put on serving platter, then repeat with second half of everything.  Garnish
with green onions, sliced chilis, or part of the egg net.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
==============================================
THAI RED CURRY PASTE                   Servings:  1/3 cup

7   small dried red chilis, stemmed    1   stalk lemon grass, bottom 6 inches
2   T.(12 cloves) garlic, minced       1/4 c.    finely chopped onion
1   T.        minced coriander root    2-3 pieces Kaffir lime peel
2   pieces    kah (galangal, laos)     1   tsp.  shrimp paste
1/2 tsp.      ground caraway           1/4 tsp.  Kosher salt

    Soak lime peel in warm water for 15 minutes, then drain.
    Combine all in a blender.  Blend to a paste.  Add a little water if
necessary to aid blending.  Store in a sealed glass jar up to 2 weeks in
refrigerator, or freeze up to 6 months.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
==============================================
This ought to fit in well with the current spate of tea discussions!

THAI ICED TEA                          Servings:

1/2 c.        Thai tea                 3   c.    boiling water
14  oz.       sweetened condensed milk

    Let tea steep 3-5 minutes until very strong.  Strain.  Mix milk in
well, cool to room temperature.  Serve: fill glasses with cracked ice,
fill 1/2 to 3/4 full of tea mixture, then fill glass with evaporated
milk or half-and-half.  Uses about 1 1/2 cups per.  Stir well.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
==============================================
TIDBIT TREE CENTERPIECE                Servings:

1             styrofoam cone           1   pkg.  toothpicks
              curly endive or parsley            cauliflowerettes
              cherry tomatoes                    black pitted olives

    Cover cone with endive/parsley, attaching with picks.  Arrange remaining
ingredients on tree using picks.  Accompany with dip.
==============================================
TUNA PATE PYRAMIDS                     Servings:  24

1   7 oz can  tuna in vegetable oil    1/4 tsp.      salt
1   3 oz pkg  cream cheese, softened   1/4 tsp.      Tabasco sauce
1/2 tsp.      minced onion or chives   24            triangle-shaped crackers

    Combine tuna, cream cheese, onion, salt and Tabasco sauce; mix well.
Mound onto crackers; shape into pyramids with edge of knife or spatula.
==============================================
TINY TUNA PIZZAS                       Servings:  24

1   7 oz can  tuna in vegetable oil    1/8 tsp.  oregano
1/4 c.        chili sauce              1   sm.loaf party rye
1   tsp.      minced onion                 grated Parmesan cheese
1/4 tsp.      salt

    Combine tuna, chili sauce, onion, salt and oregano; mix well.
Spread on rye slices.  Place on baking sheet.  Sprinkle with
Parmesan cheese.  Bake at 425F for 4 minutes or until heated
through.  Serve hot.
==============================================
WHITE WINE VINAIGRETTE                 Servings:

1/3 c.        dry white wine           1/4 c.    olive oil
2   T.        white wine vinegar       1/2 tsp.  oregano
1/4 tsp.      dry mustard                  pinch salt
              black pepper

    Blend all in a small bowl with a wire whisk or by shaking in a jar.
Store covered in the refrigerator.  Keeps very well.  Use over green
salad.  Makes 3/4 cup.
=================================================
DANISH AEBLESKIVER                     Servings: 48

1   c.        sweet milk               1   T.    sugar
1 1/2 c.      flour                    6         eggs
1   tsp.      baking powder            1/2 tsp.  salt
1 1/2 tsp.    lemon extract            1         sweet apple

    Beat egg yolks well.  Add sugar, milk, then flour sifted with baking
powder and salt.  Beat egg whites stiff and add to mixture.  Bake in
aebleskiver pan on top of range, adding small pieces of apple to
batter in pan.
=================================================
ELEPHANT TRUNKS (Oatmeal Cookies)      Servings: 5 dozen

1   c.        shortening               1   c.    brown sugar
1   c.        sugar                    2         eggs
1 1/2 c.      flour                    1   tsp.  soda
1   tsp.      salt                     3   c.    rolled oats
1   tsp.      vanilla                  1/2 c.    chopped nuts

    Cream shortening and sugars together.  Add eggs and vanilla.  Sift
flour, soda and salt together, then add.  Add oats and nuts.  Cut
2 big pieces of waxed paper, and roll dough into it.  Refrigerate
overnight.  Bake at 400F for 8-10 minutes.

Source: Nancy Freese
=================================================
FINNISH PANCAKES

Pan Size          Butter        Eggs        Milk       Flour

2-3 qt.           1 T.           3          3/4 c.     3/4 c.
3-4 qt.           2 T.           4          1   c.     1   c.
4-4 1/2 qt.       1/4 c.         5          1 1/4 c.   1 1/4 c.
4 1/2-5 qt.       1/3 c.         6          1 1/2 c.   1 1/2 c.

Put butter in pan/iron skillet and melt in 425F oven.  On high speed
beat eggs one minute.  While running, add milk slowly, then flour
slowly.  Beat 30 seconds more.  Quickly pour batter into hot pan
(should be a low, flat container), and brown.  Sprinkle with lemon
juice and dust with powdered sugar before serving.
=================================================
MIKE'S GINGER SNAPS                    Servings:

1   T.        ginger                   1         egg
2   c.        flour                    1/2 tsp.  salt
2   tsp.      soda                     1   tsp.  cinnamon
3/4 c.        shortening               1   c.    sugar
1/4 c.        dark molasses

    Mix flour, ginger, salt, soda and cinnamon.  Cream together shortening
and sugar, add egg and molasses.  Add dry mix gradually.  Roll into balls.
Roll into sugar.  Bake at 350F for 12 minutes on greased cookie sheets.

Source: Michael Ewan: mike@raven.uss.tek.com
=================================================
WHIPPED CREAM KRUMKAKE                 Servings: 4 dozen

1/2 c.        butter                   1/2 c.    cream, whipped
1   c.        sugar                    1/2 tsp.  nutmeg
2   c.        flour                    3         eggs

    Cream butter and sugar thoroughly.  Add eggs one at a time, using
an electric mixer.  Gently stir in whipped cream, nutmeg and enough
flour to handle easily.  Place 1 tsp. dough on a hot iron, and bake
until light brown.  Roll quickly on a cone.
=================================================
LEMON SQUARES                          Servings:

2   c.        sifted flour             1/2 c.    sifted powdered sugar
1   c.        butter                   4         eggs
2   c.        sugar                    1/2 c.    lemon juice
1/4 c.        sifted flour             1/2 tsp.  baking powder

    Sift 2 c. flour and the powdered sugar together.  Cut in butter, and
press into a 9 X 13 inch buttered pan.  Bake 25 minutes at 350F.
	Beat together eggs, sugar and lemon juice.  Add 1/4 c. flour and
baking powder.  Pour over hot baked crust.  Bake 25 minutes at 350F.
Sprinkle with powdered sugar while hot.  Cool, cut into bars.

Source: Natalie Oppenheim
=================================================
MATRIMONY COOKIES                      Servings:

Dough:
2   c.        rolled oats              2   c.    flour
1   tsp.      baking soda              1   c.    brown sugar
3/4 c.        melted butter            1/8 tsp.  salt

Filling:
2   c.        dates, cut up            1   c.    water
1   c.        sugar                    1   T.    flour

    Mix dry ingredients together, then rub in butter until it resembles
a crumb mix.  Spread 1/2 crumb mix in a 10 X 14 inch pan.  Cover with date
filling.  Spread remaining crumb mix over top.  Bake in preheated oven at
375F for 30 - 35 minutes.

Source: Jana's Grandmother
=================================================
MOCHA NUT CHOCOLATE CHIP COOKIES       Servings:  36

1/4 c.        unsalted butter          1/4 c.    unsweetened cocoa
1/4 c.        shortening               2   T.    instant coffee powder
1/2 c.        dark brown sugar, packed 1/2 tsp.  salt
1/2 c.        sugar                    1/2 tsp.  baking soda
1             egg                      1 1/2 c.  semi-sweet chocolate chips
1/2 tsp.      vanilla                  1   c.    flour
1/2 to 1 c.   chopped nuts

    Preheat oven to 350F.  Cover cookie sheets with foil and grease.  Cream
butter and shortening until soft and mixed.  Add brown sugar, then the
granulated sugar.  Beat well after each addition.  Add egg and vanilla.
	Sift together flour, cocoa, coffee powder, salt and baking soda.  Stir
into creamed mix until blended.  Add chips and nuts.  Drop by teaspoon,
leaving 3 inch spacings.  Flatten.  Bake 12 minutes.  Leave on foil 5
minutes, then remove to cool.

Source:
=================================================
POPPY SEED COOKIES                     Servings: 3-4 dozen

3/4 c.        sugar                    1   tsp.  almond extract
1/4 lb.       butter                   1         egg, beaten
2   c.        sifted cake flour        1/2 tsp.  baking powder
1/4 c.        poppy seeds                  pinch salt

    Cream butter, sugar and egg.  Add, by sifting in, flour, baking powder
and salt.  Mix well.  Add poppy seeds and extract.  Drop by teaspoons on
ungreased pan, close together.  Bake at 375F 10-12 minutes.

Source: Joan Miller
=================================================
BREAKFAST CRISPS (RANGER COOKIES)      Servings:  3 doz.

1/2 c.        margarine                1/2 tsp.  baking soda
1/2 c.        sugar                    1/4 tsp.  salt
1/2 c.        brown sugar              1   c.    oats
1             egg                      1   c.    rice crispies
1/2 tsp.      vanilla                  1/2 c.    coconut
1   c.        flour, unsifted          1/2 tsp.  baking powder

    Preheat oven to 375F.  Cream margarine and sugars.  Add egg and vanilla.
Mix together flour, baking powder, baking soda, salt, oats, cereal and
coconut, then add to creamed mixture.  Drop by teaspoons onto greased
cookie sheets.  Bake 10 minutes.

Source:
=================================================
MEDIEVAL ROSEMARY SQUARE COOKIES       Servings:  36

1   c.        brown sugar              2         eggs
2   tsp.      vanilla                  1   c.    flour
1/2 tsp.      salt                     1   tsp.  baking powder
1/2 tsp.      rosemary                 1   c.    candied fruit and raisins
2/3 c.        chopped walnuts

    Sift flour with salt and baking powder.  Stir in rosemary.  Beat eggs
thoroughly.  Add sugar gradually, then vanilla and flour mixture.  Fold in
fruits and nuts.  Bake in an 8 X 8 inch buttered and flour-dusted pan at
350F for about 30 minutes.  Remove from pan while warm, cool and cut into
bars.
=================================================
RUGELACH                               Servings:  32

Dough:
1/2 lb.       unsalted butter          8   oz.   cream cheese
2   c.        all purpose flour

Filling:
1/2 c.        sugar                    1/2 c.    seedless raisins
1   tsp.      cinnamon                 1   c.    finely chopped nuts
1/4 c.        sugar for topping

    Cream butter and cream cheese.  Beat in flour a little at a time.
Knead dough lightly until all flour is incorporated.  Refrigerate 1 hour.
Divide dough into half.  Prepare filling by combining all ingredients
(except sugar for topping).  Preheat oven to 350F.
	Roll out each half of the dough into 12 inch circles, about 1/16
inch thick.  Divide circles into 16 equal wedges.  Dust with flour if
sticky.  Sprinkle filling over circle.  Roll from widest part to tips.
Place on ungreased cookie sheet, and sprinkle with reserved sugar.
Bake 15-18 minutes or until golden.

Source: Cindy Lieberman
=================================================
BUTTERSCOTCH SHORTBREAD                Servings:

1   c.        butter                   1/2 c.    brown sugar, packed
2   c.        sifted flour                       colored sprinkles

    Preheat oven to 275F.  Cream butter until soft.  Gradually add brown
sugar, creaming after each addition until light and fluffy.  Add flour
gradually.  Knead dough on lightly floured board 10-15 minutes.  Roll
out dough to 1/2 inch thick.  Cut with floured cookie cutters.  Transfer
to ungreased pans, and decorate with sprinkles.  Bake 30 minutes, until
lightly browned around edges and a firm center.  Cool, store in airtight
container, with layers separated by napkins.  Keeps (and are best in)
4-6 weeks.

Source: Joan Miller.  These are my favorite cookies, but that creaming will
wear out your arms.
=================================================
SWEDISH SPRITZ                         Servings: 4 dozen

1 1/2 c.      butter                   2   T.    vanilla
1   c.        sugar                    1         beaten egg
4   c.        flour                    1   tsp.  baking powder

    Throughly cream butter and sugar.  Beat in egg and vanilla.  Add
sifted dry ingredients, and mix to form a smooth dough.  Force through
a cookie press.  Bake at 400F until light brown, about 8-10 minutes.
===================================
FETTUCINE ALFREDO (ANOTHER)            Servings:

2             shallots                 2   cloves garlic
1   qt.       cream                    2   T.    basil
2   T.        beurre meunier           2   c.    parmesan
1   T.        nutmeg                   4   lbs.  cooked fettucine

    Combine.
===================================
FETTUCINE ALFREDO (YET ANOTHER)        Servings: 2

10  oz.       fettucine                2   T.    scallions
1   T.        garlic, pureed                     salt to taste
2   c.        sour cream               1/4 c.    parmesan
2   T.        olive oil

    Heat saute pan.  Sear garlic in oil, add cream and scallions, and
reduce heat by one third.  Remove from heat, add cheese, salt and pasta.
===================================
ASPARAGUS IN WINE                      Servings:  2

1   lb.       asparagus                          salted water
2   T.        unsalted butter          2   T.    dry white wine
3   T.        shredded Parmesan                  salt and pepper

    Snap off and discard tough ends from asparagus, and wash.  In a
wide frying pan, bring 1/2 inch salted water to a boil.  Add asparagus,
cover, and cook over medium heat until tender-crisp when pierced (5-7
minutes).  Drain well and turn into a shallow 3-4 cup casserole.

	Melt butter in frying pan over high heat.  Add wine and cook,
uncovered, until reduced by half.  Pour sauce over asparagus, sprinkle
with salt, pepper and cheese.  Place under broiler (2-3 inches from heat)
until cheese melts, about 2 minutes.
===================================
BEAN-CHEESE BURRITOS                   Servings:  4-5

1/2           onion, chopped           1/4 tsp.  tabasco sauce
4   oz.       Monterey Jack, cubed     10        flour tortillas
16  oz.       vegetarian refried beans 4   oz.   chopped green chilies
1/2 tsp.      salt                     1/4 tsp.  garlic powder

	Heat refried beans with onion.  Simmer 10 minutes.  Add other ingredients
and heat through.  Steam tortillas by placing in damp towel.  Place in oven at
325F for 15 minutes.  Spoon 2 rounded Tablespoons of filling on warm tortilla.
Fold over one side, fold up bottom over filling and roll.

Source:
===================================
FETTUCINE DI GRAPPA                    Servings:

1   oz.       shallots, finely chopped 10  oz.   fettucine
2   oz.       grappa                   1   T.    parsley, chopped
1   T.        garlic                             fresh ground black pepper
2   T.        butter, hard             1   T.    olive oil

    Heat saute pan.  Add olive oil.  Sear garlic and shallots.  Add grappa,
pasta and parsley.  Toss in pan, mix in butter, and top with pepper.
===================================
GERMAN PANCAKES                        Servings:

1   c.        sifted flour             1/2 tsp.  baking powder
1/2 tsp.      salt                     1   c.    skim milk
1   T.        oil                      5         eggs

    Sift flour, baking powder and salt together.  Beat in milk, and
add eggs one at a time.  Heat in a large skillet over medium heat
for 1 minute.  Bake 20 minutes at 425F or until brown.
===================================
TORTELLINI DI GORGONZOLA               Servings:

10  oz.       cheese tortellini        1   oz.   garlic
1   oz.       Basil Pesto              2   oz.   gorgonzola, crumbled
4   oz.       heavy cream

    Heat non-stick pan, sear garlic, add cream and basil pesto.  Reduce
by a third, add cheese, and allow time to dissolve into the sauce.

Basil Pesto
3   oz.       fresh basil leaves       3   T.    garlic, pureed
1   oz.       roasted pine nuts        1   oz.   Parmesan, finely grated
1/2 c.        olive oil

	Combine all in food processor and blend thoroughly.
===================================
JAPANESE WHITE NOODLES                 Servings:

1   T.        salt                     3   c.    wheat flour
3/4 c.        warm water

    Dissolve salt in water.  Put flour in a large bowl, add water.  Sir until
mixture is crumbly, then form into a ball.  Put in a plastic bag to rest for
1/2 hour (or refrigerate several hours).  Knead or stamp dough 10-15 minutes
until smooth and satiny.  Roll dough out on a well floured board to about
1/8 inch thickness, in a very large oval.  Sprinkle generously with flour.
(It can be wrapped in plastic and refrigerated up to 3 days or frozen up to
2 weeks at this point)  Fold dough like a fan into 4 or 5 folds.  Cut into
1/8 inch to 1/4 inch strips.

	Bring a large pot of water to a rapid boil.  Lightly shake excess flour
off noodles, and add to water.  Let come back to a full rolling boil.  Add
1 cup cold water.  Repeat twice.  Drain, rinse, and drain again.
===================================
LOKSHN KUGEL (NOODLE PUDDING)          Servings:  6

1/2 c.        sugar                    3/4 c.    raisins
1/2 tsp.      cinnamon                 2         apples, chopped
12  oz.       cooked flat noodles      2         eggs
1   pt.       cottage cheese           1/4 lb.   butter
2   T.        sour cream

	Mix all ingredients.  Bake in buttered 8 X 12 inch glass baking pan at
400F for 45 minutes.

Source: Joan Miller (my mother).  This originally was topped with melted
cheddar cheese.
===================================
DAIRY LASAGNA                          Servings:  6

1/4 lb.       onion, diced             1/4 lb.   celery, diced
1/4 tsp.      pepper                   2   tsp.  salt
1/2           green pepper, diced      1/4 tsp.  sugar
1   T.        oil                      1/2 clove garlic, minced
2   tsp.      oregano                  1         bay leaf
1/4 tsp.      cumin                    1 1/2 qt. diced tomatoes
	pinch     basil                    1 1/2 qt. tomato puree/sauce
3/4 lb.       lasagna noodles          1/2 c.    fresh spinach, cooked, chopped
1/2 c.        sour cream               2   T.    Romano cheese
1/4 c.        cottage cheese           1/4 c.    grated American cheese
1/2 c. plus 2 T. Parmesan              1/2 c.    grated Mozzarella

	Saute onion, celery and green pepper in oil.  Add spices and tomatoes, and
puree.  Cook, simmering 1 hour.  Cool lasagna noodles until tender.  Rinse
noodles in cold water.  Mix spinach, sour cream, Romano, American, cottage,
and 1/2 cup Parmesan.  Layer into large pan as follows: sauce, cheese mix,
noodles.  Repeat until full.  Sprinkle Mozzarella and remaining Parmesan on
top.  Bake covered 1 hour at 325F until bubbly hot.  Don't brown cheese.

Source: Jana Miller
===================================
LINGUINI DI PRIMEVARA                  Servings: 2

10  oz.       linguini (tomato base)   2   T.    basil pesto
1   c.        cauliflower, steamed     1   c.    broccoli, steamed
1   T.        garlic, pureed           2   c.    heavy cream
1/4 c.        grated parmesan          3   T.    olive oil

    Heat saute pan, add olive oil, sear garlic.  Add broccoli and cauliflower.
Add cream and pesto, reduce sauce by a third.  Add parmesan, then pasta.
Remove pasta and place in a bowl.  Pour sauce over pasta to serve.
===================================
TILLAMOOK-MACARONI DELUXE              Servings:  6-8

3/4 lb.       elbow macaroni           1   clove garlic, grated
1   lb.       cheddar, grated          1/4 tsp.  paprika
1/4 c.        butter                   1   tsp.  prepared mustard
13  oz.       evaporated milk          2   c.    crushed potato chips
1/4 c.        flour                    3   dashes cayenne
1   c.        cold water               2   T.    onion, grated

    Cook macaroni in unsalted water.  Drain and chill under cold water.
Place in casserole.  Salt to taste.  Melt butter in double boiler, add flour
and stir in milk as it thickens.  Add enough water to make a thin cream sauce.
Add cheese, onion, mustard, garlic, paprika and cayenne.  When well blended,
pour over macaroni.  Cover with potato chips.  Bake at 400F for 20 minutes.

Source:
===================================
MELANZANE ROLLETTINE                   Servings:

7   oz.       pomodoro sauce           6         thin slices eggplant
3   T.        ricotta cheese per slice 1/4 c.    asiago cheese

    Lay out eggplant.  Place ricotta on top and roll into tubular shape.
Place eggplant in pan and pour in sauce.  Put pan into a 400F oven for 7-8
minutes, remove and top with asiago.  Put back in oven just long enough
to melt cheese.

--------------------------------------------------------------------------

POMODORO SAUCE

2   c.        onion, julienned         3/4 c.    white wine
8   c.        crushed tomato           6   c.    fish stock
1   c.        tomato paste             3   T.    garlic, pureed

Seasoning:
1   tsp.      ginger                   1   T.    black pepper
1   tsp.      hot chili peppers        1/4 tsp.  cayenne pepper
1   T.        oregano                  2-3 drops garlic, pureed

	Pre-heat a thick-bottomed pan, add olive oil and onions.  Saute until
onion starts to carmelize.  Add spices, mix well with onions, and combine
in all other ingredients.  Allow to simmer 2 hours.
===================================
MEDIEVAL MUSHROOMS AND LEEKS           Servings:

8             small leeks              3   T.    butter
1 1/2 lb.     large mushrooms, qtr'd   1   c.    vegetable or chicken stock
1/2 tsp.      brown sugar              1/8 tsp.  saffron
1/2 tsp.      minced fresh ginger
beurre manie: 3 T. soft butter combined with 3  T. white flour, salt, and
freshly ground pepper.

    Wash leeks carefully and slice them into rings, discarding roots and
green tops.  Saute leek rings in butter in a large heavy skillet until they
begin to wilt.  Add mushrooms, and toss to coat.  Combine stock, sugar,
saffron and ginger, and pour over vegetables.  Simmer, covered, for about
2 minutes.  Add beurre manie, stirring rapidly over a low flame until liquid
thickens and vegetables are evenly glazed.  Salt and pepper to taste.
===================================
OLIVE SOUFFLE                          Servings:  6

1/2 lb.       Spanish or sweet Italian sausage, parboiled, and sliced
1/2 c.        sliced pimento-stuffed green olives
16  oz.       tomatoes, stewed         1   c.    onion, sliced
1/4 c.        olive or salad oil       6         eggs, separated
4   med.      potatoes

	Beat egg yolks.  Stiffly beat (separately) egg whites.  Peel, dice and
cook potatoes.  Saute sausage and onion in 1 Tablespoon oil in a large
skillet until lightly browned.  Remove to shallow 2 1/2 quart casserole.
Heat remaining oil in skillet.  Add potatoes and saute for 3 minutes.  Add
olives and tomatoes.  Pour over sausage mixture.  Bake at 400F for 15 minutes.
Fold egg yolks into whites, pour over top of potato mixture.  Bake 17 minutes
or until eggs are done.

Source: Natalie Oppenheim
===================================
GREEK TOPPING POTATOES                 Servings: 3 or 4

3   med.      potatoes, baked          2   T.    grated Parmesan cheese
1/2 lb.(4 c.) fresh spinach            2   oz.   feta cheese, crumbled
1   c.        shredded Monterey Jack   1   c.    sliced fresh mushrooms
1/3 c.        chopped green onions     1   T.    lemon juice
1   T.        butter or margarine

    In a 2 quart microwave casserole, combine spinach(washed, trimmed and
torn), mushrooms, onions, lemon juice and butter.  Cover loosely with
plastic wrap, cook on high setting for 2-3 minutes until spinach is limp.
Stir in cheeses.  Cut potatoes in half lengthwise, fluff with fork.
Arrange on platter, top with spinach-cheese mixture, and microwave on
high 30-40 seconds or until heated through.

Source: The BALTIMORE SUN
===================================
POTATOES WITH MADRAS SPICY YOGURT      Servings: 6

6   med.      potatoes, scrubbed       1/4 tsp.  cayenne
1   T.        olive oil                1/2 tsp.  ground cumin
1/2 tsp.      mustard seeds            1/2 tsp.  ground ginger
1   clove     garlic                   1/4 tsp.  curry powder
2   T.        chick-pea flour          1   c.    yogurt
			  salt to taste

    Bake potatoes in a preheated 400F oven until tender, about 45 minutes.
In a frying pan heat the oil.  Add mustard seeds and curry, and cook,
stirring, until the mustard seeds pop.  Lower heat and stir in flour,
cayenne, cumin, garlic, ginger and salt.  Stir in yogurt over low heat,
blending well.  Heat to simmer, stirring to heat through.  Split potatoes
and spoon on topping.

Source: The BALTIMORE SUN
===================================
POTATOES MARRAKESH                     Servings: 4

4   med.      potatoes                 2   T.    flour
1 1/4 c.      chicken broth            1/4 c.    olive oil
3   T.        lemon juice              1/2 c.    slivered almonds
1   tsp.      ground cinnamon          1   c.    chopped onion
1   tsp.      paprika                  2   cloves garlic, chopped
1/4 tsp.      salt                     1/2 tsp.  hot pepper sauce
1   lb.       chicken breasts          1/4 c.    raisins

    Bone, skin and cut chicken into strips.  Scrub potatoes, dry, and
prick with fork.  Bake potatoes at 425F until soft, about 55-65 minutes.
In a large skillet, heat oil, and saute almonds until golden brown.  Add
onion and garlic, saute until tender.  Add chicken and continue cooking,
stirring, until chicken turns white.  Sprinkle with flour and mix well.
Combine broth, lemon juice, cinnamon, paprika, salt and pepper sauce.
Gradually add to chicken mixture, stirring constantly, until it boils and
thickens.  Stir in raisins.  Simmer 3 minutes.  Cut a wedge in the tops
of hot potatoes and spoon on topping.

Source: The BALTIMORE SUN
===================================
NOODLES ROMANOFF                       Servings:  6

8   oz.       noodles                  1   pint  cottage cheese
1   c.        sour cream               1   tsp.  salt
1   c.        sharp cheddar, shredded  1   sm.   onion, chopped
1   clove     garlic, minced           1   c.    soft bread crumbs
2   T.        worcestershire sauce

	Cook and drain noodles.  Combine noodles, cottage cheese, sour cream, onion
garlic, worcestershire sauce and salt in a greased 2-quart casserole.  Mix
cheddar cheese and crumbs, and sprinkle over noodles.  Bake at 350F for 35
minutes.

Source: _Tacoma News Tribune_
===================================
SETAS AL HORNO                         Servings: 8

1   lb.       large fresh mushrooms    1/4 c.    shredded parsley
1/2 tsp.      Fines Herbes             1/2 tsp.  onion powder
1/8 tsp.      cayenne pepper           1/2 tsp.  salt
1/4 c.        dry bread crumbs         3   T.    butter
1 1/4 c.      white dinner wine

    Clean mushrooms and remove stems, set aside caps.  Chop stems finely.
Combine parsley, Fines Herbes, onion powder, cayenne, salt and bread
crumbs.  Stir in chopped stems.  Butter an oven-proof baking dish with
1 Tablespoon butter.  Place mushroom caps in dish, heads down.  Sprinkle
with crumb mixture, and pour wine over top.  Dot remaining butter over
surface.  Bake at 350F for 30 minutes.
===================================
SETAS VALENCIANAS                      Servings: 8

18-20         large fresh mushrooms    1/4 c.    chopped onions
1/2 c.        green pepper, chopped        spoon garlic powder
3   T.        butter                   2   T.    flour
1 1/2 tsp.    dry mustard              3/4 c.    milk or cream
1   tsp.      Worcestershire                     salt and pepper
1/2 lb.       fresh crab               2         egg yolks, beaten
1   tsp.      parsley                  1         green onion, chopped
              Parmesan cheese

    Clean mushrooms and dry well.  Remove stems, set aside caps.  Chop
stems finely.  Saute in butter and onions for several minutes, add green
pepper and cook a little longer.  Sprinkle with flour and mustard, mixing
well.  Remove from heat, add milk, and return to heat.  Stir constantly
until mixture comes to a boil, then simmer for a few minutes.

	Mix seasonings, Worcestershire and crab in a medium bowl.  Add egg
yolks and cooked vegetable mixture and return to saucepan.  Cook for
one minute.  Remove from heat.  Add parsley and green onion.  Cool and
refrigerate.

	Briefly saute mushroom caps in butter.  Fill caps with cooked mixture,
place on baking sheet, sprinkle with Parmesan cheese, and bake at 425F
for 5-6 minutes.
===================================
SPANIKOPITA                            Servings:

3/4 c.        chopped onions           1/4 c.    olive oil
3/4 T.        dried dill weed          2   lbs.  fresh spinach
1/4 c.        fresh parsley, chopped   1/2 tsp.  salt
1/8 tsp.      ground black pepper      1/3 c.    milk
6   oz.       feta cheese, crumbled    4         eggs, beaten
1   c.        unsalted butter, melted  1   lb.   filo leaves

    Sautee onions in olive oil until tender.  Add spinach and cook 5
minutes.  Stir in seasonings and cook uncovered until all liquid is
absorbed.  Cool until lukewarm.  Combine milk, eggs and cheese, and
add to spinach mixture.
	To assemble:  Cut and stack filo leaves in half cross-wise (8 1/2
X 12 1/2 inches).  Cover with a damp cloth to prevent drying.  Line a
9 X 13 inch pan with two leaves, and brush with melted butter.  Repeat
until half of the leaves are used.  Spread spinach-cheesee mixture over
the layers, then repeat leaves-butter procedure until all leaves are
used.  Bake at 350F for 45 minutes.

Source:
===================================
TORTELLINI DI GORGONZOLA               Servings:

10  oz.       cheese tortellini        1   oz.   garlic
1   oz.       Basil Pesto              2   oz.   gorgonzola, crumbled
4   oz.       heavy cream

    Heat non-stick pan, sear garlic, add cream and basil pesto.  Reduce by
a third, add cheese, and allow time to dissolve in sauce.

--------------------------------------------------------------------------

BASIL PESTO

3   oz.       fresh basil leaves       3   T.    garlic, pureed
1   oz.       pine nuts, roasted       1   oz.   finely grated Parmesan
1/2 c.        olive oil

    Combine all ingredients in a food processor and blend thoroughly.
====================================
APPLE MUFFINS                          Servings:

1             egg, slightly beaten     2/3 c.    ginger ale
1/4 c.        sugar                    2   c.    Bisquick
1   tsp.      cinnamon                 1/4 tsp.  nutmeg
1/8 tsp.      cloves                   1         apple, chopped

    Beat together egg, gingerale and sugar.  Add Bisquick, cinnamon,
nutmeg and cloves, and mix well.  Fold in apple, spoon into greased
muffin tins.  Bake at 400F for 10-12 minutes.

Icing:
1   c.        confectioner's sugar     2   T.    mayonnaise
1   tsp.      cinnamon                 1   tsp.  vanilla

	Mix together and spread on warm muffins.
====================================
BANANA TEA BREAD                       Servings:

3 1/4 c.      flour                    2/3 c.    sugar
2   tsp.      baking powder            2         eggs
1/4 tsp.      soda                     1   c.    mashed bananas (2-3)
1/2 tsp.      salt                     1/4 c.    shortening
1/2 c.        chopped nuts

    Sift flour, baking powder, soda, salt and sugar together.  Add nuts.
Add unbeaten eggs, mashed bananas and shortening, and stir lightly.  Pour
batter into a greased, dusted-with-flour, loaf pan.  Bake at 350F for 1
hour.  Cool before slicing.

Source:
====================================
BANANA NUT MUFFINS                     Servings: 12

2   c.        oat-bran cereal          1   T.    baking powder
1/4 c.        packed brown sugar       1/4 c.    chopped walnuts or pecans
1   c.        skim milk                2         very ripe bananas
2   T.        vegetable oil or corn syrup

    Preheat oven to 425F.  Mix dry ingredients in a large bowl.  Mix milk,
bananas, egg whites and oil in a bowl or blender, then add to dry ingredients.
Grease muffin pan and fill.  Bake 14-17 minutes.

	Low cholesterol recipe.
====================================
CHEESE BISCUITS                        Servings:  16

2   c.        flour                    1/2 c.    cheddar, grated
3   tsp.      baking powder            1   tsp.  salt
1/2 tsp.      leaf sage                1 1/4 tsp.caraway
1/4 c.        shortening               1/4 tsp.  dry mustard
3/4 c.        milk

    Preheat oven to 450F.  Combine flour, baking powder, salt and spices in a
bowl.  Cut in shortening.  Stir in milk and cheese.  Knead on floured board 20
to 25 times.  Roll 1/2 inch thick and cut with floured biscuit cutter.  Place
on ungreased cookie sheet.  Bake 10-12 minutes.
====================================
CHINESE EGG NOODLE DOUGH               Servings:

4   large     eggs                     2   T.    water
3   c.        flour

    Beat eggs with water.  Add flour.  Dough is very dry, so add more water
as necessary until dough adheres.  Knead 10-15 minutes.  Roll out to desired
thickness, cut into strips or squares.  Can be refrigerated several days or
frozen several weeks.
====================================
CHOCOLATE CHIP MUFFINS                 Servings:

4   oz.       unsalted butter          8   oz.   cream cheese
2             eggs                     1 1/4 c.  sugar
1   tsp.      vanilla                  2   c.    flour
1   tsp.      baking powder            1/2 tsp.  baking soda
1/4 tsp.      salt                     1/4 c.    milk
1   c.        chocolate chips

    Beat together butter and cream cheese, then add sugar until fluffy.
Blend in eggs and vanilla.  Combine remainder except for chocolate and
add to mixture.  Fold in chocolate.  Bake at 350F for 25 minutes.
====================================
CRANBERRY BREAD                        Servings:

2   c.        flour                    1         orange (juice & rind)
1   c.        sugar                    3/4 c.    boiling water
1 1/2 tsp.    baking powder            2         eggs, beaten
1/2 tsp.      soda                     1   c.    cranberries, ground
2   T.        butter                   1/2 c.    nuts
	pinch     salt

    Combine all of orange, butter and water.  Sift dry ingredients, then
add cranberries and nuts.  Bake in greased loaf pan at 350F for 45 minutes.

Source:
====================================
CUSTARD-FILLED CORNBREAD               Servings: 8

1   c.        flour                    3   T.    melted butter
3/4 c.        yellow corn meal         3   T.    sugar
1   tsp.      baking powder            1/2 tsp.  salt
2             eggs                     1/2 tsp.  baking soda
2   c.        milk                     1   c.    heavy cream
1 1/2 T.      white vinegar

    Preheat oven to 350F.  Butter an 8 inch square baking dish or pan that
is about 2 inches deep.  Warm pan while mixing batter.  Beat together eggs
and melted butter.  Add sugar, salt, milk and vinegar, and beat well.
Sift into a bowl flour, corn meal, baking powder and baking soda, then add
to egg mixture.  Mix just until batter is smooth and no lumps left.  Pour
into the heated dish, then pour cream into the center (don't stir).  Bake
1 hour or until lightly browned.  Serve warm.
====================================
Dr. DiRe's BRAN MUFFINS                Servings:  24

1   c.        boiling water            1 1/2 tsp. baking soda
1   c.        Bran Buds                1/2 tsp.  salt
2   c.        All Bran                 2         eggs
1/2 c.        butter                   1 1/2 c.  sugar
1 1/2 c.      flour

Options: nuts, raisins, blueberries, bananas.
Keeps:   up to 4 weeks.

    Preheat oven to 400F.  Cream sugar and butter, then add eggs and blend.
Mix together all dry ingredients.  Add 1/3 of the dry ingredient mixture to
the butter mixture and blend.  Add 1/2 of the water, then slowly blend in
the remaining dry ingredients.  Fill muffin tins 2/3 full.  Bake 15 minutes.

Source: My dentist, Dr. Nicholas DiRe.  They're good (both the dentist and
the muffins).
====================================
FLAT BROD                              Servings:

4   c.        white flour              1/2 tsp.  salt
2   c.        rye flour                1   c.    buttermilk
1/2 c.        melted butter            1/2 c.    sugar
1   c.        water                    1   tsp.  soda
1-2 tsp.      Anise seed               2   tsp.  baking powder
1-2 tsp.      caraway or fennel

    Heat water and buttermilk.  Add butter and spices.  Mix dry
ingredients thoroughly, then mix into wet solution.  Roll out thinly
on a mixture of flour and cornmeal, shaping it into a cookie sheet.
Bake at 300F, turning often.
====================================
FRENCH BREAKFAST MUFFINS               Servings:

1/3 c.        soft butter              1/2 c.    sugar
1 1/2 c.      flour                    1         egg
1 1/2 tsp.    baking powder            1/2 tsp.  salt
1/4 tsp.      nutmeg                   1/2 c.    milk
1/2 c.        sugar mixed with 1 tsp. cinnamon
6   T.        melted butter

    Combine soft butter, sugar and egg in large bowl.  Sift together the
flour, baking powder, salt and nutmeg.  Stir carefully into egg mixture
alternating with milk.  Fill greased miniature muffin tins 2/3 full.
Bake at 350F for 20 minutes.  While still warm, roll muffins in melted
butter, then in cinnamon-sugar mix.  Serve warm or reheated.  Muffins
freeze well.
====================================
HONEY NUT RYE                          Servings:

1 1/2 c.      milk                     1/4 c.   dry roasted sunflower seeds
1/3 c.        corn oil                 2   T.    sesame seeds
2   T.        honey                    2   T.    wheat germ
2   T.        molasses                 1   T.    caraway seed
2   tsp.      salt                     1/2 tsp.  garlic powder
1/2 c.        warm water               1/2 tsp.  onion powder
2   pkgs.     active dry yeast         2   c.    unsifted rye flour
1/4 c.        chopped almonds          4 1/2 c.  unsifted white flour

    Scald milk, stir in corn oil, honey, molasses and salt.  Cool to
lukewarm.  Measure warm water into a large bowl, sprinkle in dry yeast.
Stir until dissolved.  Add milk mixture, almonds, sunflower seeds, sesame
seeds, wheat germ, caraway seeds, garlic and onion powders, rye flour, and
1 cup white flour.  Beat until smooth.  Add enough additional flour to make
a stiff dough.  Knead until smooth.  Place in greased bowl, turning to
grease top.  Cover, let rise until doubled.  Punch down, divide in half,
shape into loaves.  Place in 2 greased 8 1/2 X 4 1/2 inch loaf pans, cover,
and let rise until doubled.  Bake at 375F for 35 minutes.  Cool on racks.

Source: Mary Lynne Finn
====================================
KNOTT'S BERRY FARM BUTTERMILK BISCUITS Servings:  20

2   c.        flour                    1/8 tsp.  baking soda
2   T.        baking powder            1/2 tsp.  salt
1 c. plus 2 T. buttermilk              1   tsp.  shortening
1/2 c.        oil

	Sift flour, baking powder and salt into mixing bowl.  Add shortening and
blend well.  Add soda to buttermilk, then blend into flour mixture.
	Place dough on generously floured surface and sprinkle with additional
flour.  Do not overwork dough.  Roll out 1/4 inch thick and cut with 2 inch
biscuit cutter.  Dip biscuits in oil to cover all sides and place immediately
on oiled baking sheet with all biscuits touching.  Bake at 500F 8-10 minutes or
until nicely browned.

Source: Knott's Berry Farm
====================================
MAPLE BRAN MUFFINS                     Servings: 8

1   c.        sour cream               1   c.    maple syrup
2             eggs                     1   c.    flour
1   c.        bran flakes              1   tsp.  baking soda
3/4 c.        chopped walnuts

    Beat on low the eggs, sour cream and maple syrup until combined.  Add
all at once the remaining ingredients and beat on low speed until thoroughly
mixed.  Bake at 350F for 17-22 minutes.

Glaze:
2/3 c.        maple syrup              1/4 c.    melted butter

	Stir together and warm in microwave.  Dip tops of muffins.
====================================
MOLASSES MUFFINS                       Servings:

2 1/2 c.      oat-bran cereal          1   T.    baking powder
1/4 c.        raisins                  1/4 c.    chopped walnuts or pecans
1 1/4 c.      skim milk                2         egg whites
2   T.        corn syrup               1/4 c.    molasses

    Preheat oven to 425F.  Mix dry ingredients in a large bowl.  Blend all
other ingredients in a blender and add to the dry bowl.  Stir to mix.
Grease muffin pan and fill.  Bake 15-16 minutes.

	Low cholesterol recipe.
====================================
MUFFINS                                Servings:  12

Regular                                Extra Sweet
-------------------------------        ---------------------------------
1             egg                      1         egg
1   c.        milk                     1/2 c.    milk
1/4 c.        oil                      1/4 c.    oil
2   c.        flour                    1 1/2 c.  flour
1/4 c.        sugar                    1/2 c.    sugar
1   T.        baking powder            2   tsp.  baking powder
1   tsp.      salt                     1/2 tsp.  salt

Optional: 1 c. grated apple, 1/2 tsp. cinnamon, 1 c. fresh blueberries

    Preheat oven to 400F.  Grease bottom of 12 medium muffin cups.  Beat eggs,
stir in milk and oil.  In a separate bowl, combine flour, sugar, baking powder
and salt.  Add liquids and mix until dry ingredients are moist.  Batter should
be lumpy.  Fill cups 2/3 full.  Bake 20-25 minutes.  Remove immediately from
pans.

Source:
====================================
OAT SESAME BREAD                       Servings:

1   c.        reg. rolled oats         2   c.    boiling water
1/2 c.        sesame seeds             1/4 c.    dark corn syrup
1   pkg.      yeast                    1 1/2 tsp. salt
1/2 c.        warm water               3   T.    melted butter
1/4 c.        molasses                 4 1/2 c.  white flour

    Cook oats slowly in 2 c. boiling water until water is absorbed.  Cool.
	In frying pan over medium heat, stir sesame seeds until browned.  Cool.
Dissolve yeast in 1/2 c. warm water, add to cooled oats.  Stir in molasses,
corn syrup, salt, 2 T. butter, and sesame seeds.  Gradually stir in 4 c.
flour.  Spread remaining flour on a board.  Knead dough until elastic.
Place in a greased bowl, cover, let rise until doubled.  Punch down, shape
into loaves.  Place in 4 1/2 inch X 8 1/2 inch pans, greased on bottoms
only.  Cover, let rise until doubled.  Brush crusts with remaining butter.
Bake at 400F for 40 minutes.

Source: Mary Lynne Finn
====================================
MEDIEVAL PARSLEY BREAD                 Servings:

6   c.        unbleached flour         1   tsp.  dried rosemary
1 3/4 c.      warm water               1   tsp.  dried basil
3   pkg.      active dry yeast         1/2 tsp.  cinnamon
1 1/2 c.      finely chopped parsley   6   T.    honey
1 2/3 T.      coarse salt              3 whole eggs plus two yolks
6   T.        melted butter

    Sprinkle yeast on 1/2 cup of warm water.  Stir in honey, let sit for
5 minutes.  Add remaining water, beat in about 2 1/2 to 3 cups flour.  Beat
with a wooden spoon for about 200 strokes.  Cover with damp towel, put in a
warm place, and allow to rise for 30-45 minutes, or until doubled.
	Stir down, beat in salt, melted butter, 3 whole eggs, plus extra yolk.
Crush dried herbs and add 1/2 cup parsley.  Mix with cinnamon and add to
batter, stirring well.  Beat in remaining flour with spoon, then with hands
work until dough comes away from sides of bowl.
	Turn out onto a lightly floured board and knead until smooth, shiny and
elastic, about 10-20 minutes, adding small amounts of flour if necessary.
Place in a buttered bowl, cover with damp towel, let rise in a warm place
until doubled, about 50 minutes.  Punch down, cover and let rise again until
doubled, about 30 minutes.  Punch down.  Turn out onto a floured surface.
Let dough rest 5 minutes.  Shape into three free form curls or twists.  Place
on buttered cookie sheet.  Cover lightly with damp towel and let rise until
doubled, about 25 minutes.
	Preheat oven to 375F.  Brush loaves with beaten egg yolk.  Bake about
50 minutes or until browned and loaf sounds hollow when rapped on top and
bottom.  Cool on rack.
====================================
PEANUT BUTTER & JELLY MUFFINS          Servings:

2 1/2 c.      milk                     1   c.    peanut butter
1/2 c.        oil                      2         eggs
2   c.        all-purpose flour        2   c.    wheat flour
2/3 c.        brown sugar              2   T.    baking powder
2   tsp.      salt

    Beat on low speed until combined the milk, peanut butter, oil and
eggs.  Add remaining ingredients all at once on low speed until just
barely combined.  Fill muffin cups 1/3 full, then spoon in a scant
teaspoon of jam, then cover to 3/4 full with batter.  Bake at 375F
for 15-20 minutes.
====================================
PEKING DOILIES                         Servings:

1   c.        flour                    5   T.     boiling water

    Mix flour and water, knead 10 minutes, let rest 10 minutes.  Cut into
14 pieces, shape each into a ball, then flatten balls.  Brush half with
sesame oil, then top with other half rounds.  Roll each to a 4-5 inch
circle.  Heat electric skillet to medium.  Cook about 1 minute on each side.
Cool briefly and separate as soon as possible.  Can be frozen for several
weeks.
====================================
PINEAPPLE BRAN MUFFINS                 Servings: 12

1   c.        all-bran cereal          1/2 c.    milk
1             egg                      1/4 c.    raisins
1   c.        drained crushed pineapple 1/4 c.   cooking oil
1   c.        flour                    2   tsp.  baking powder
1/2 tsp.      salt                     1/4 tsp.  baking soda
1/2 c.        brown sugar

    Mix cereal, milk, pineapple and raisins in large bowl.  Add oil
and egg, and blend well.  Combine remaining ingredients and add to wet
mixture, stirring just until moistened.  Bake at 400F for 25-30 minutes.
====================================
POPPYSEED MUFFINS                      Servings: 8-10

4   oz.       unsalted butter          3/4 c.    sugar
2             eggs                     2   c.    flour
1/4 tsp.      baking soda              1/2 tsp.  salt
3/4 c.        sour cream               1 1/2 tsp.vanilla
1/2 c.        poppy seeds

    Cream together butter and sugar until light and fluffy.  Add eggs,
one at a time.  Blend sour cream and vanilla into mixture.  Mix
together remaining ingredients, and fold into creamed mix.  Fill
muffin cups 3/4 full.  Bake at 375F for 15-18 minutes.
====================================
PUMPERNICKEL BREAD                     Servings:

3   pkg.      dry yeast                2   T.    caraway seed
1 1/2 c.      warm water               2   T.    shortening
4   tsp.      salt                     2   c.    unsifted coarse rye meal
1/2 c.        molasses                  or 2 3/4 c. sifted rye flour
4   c.        sifted white flour

    Dissolve yeast in the water.  Stir in salt, molasses, and caraway seed.
Add shortening.  Blend flours thoroughly, then add half of mixture to
liquid mixture.  Mix with large spoon, then add remainder of flour.  Blend
with hands.  Turn onto a lightly floured board and knead until smooth.
Turn into a greased bowl, cover and let rise until doubled.  Punch down,
and cut in half.  Smooth into 2 balls.  Place on a floured cookie sheet
or pan sprinkled with cornmeal or poppy seeds.  Cover and let rise 30-40
minutes.  Brush tops with cold water or butter.  Bake at 450F for 10
minutes.  Reduce heat to 350F, and bake 30 minutes.

Source:
====================================
RHUBARB MUFFINS                        Servings:

1/2 c.        salad oil                2   c.    milk
1   tsp.      vanilla                  2         eggs
5   c.        flour                    1 1/3 c.  sugar
2   T.        baking powder            1   tsp.  salt
4   c.        thinly sliced rhubarb

    Mix on low speed the oil, milk, vanilla and eggs.  Add all at once
all remaining ingredients except rhubarb, mixing on low speed.  Fold
in rhubarb.  Fill muffin tins 3/4 full, and sprinkle each top with a
cinnamon-sugar mixture.  Bake at 375F for 17-23 minutes.
====================================
CHINESE RICE NOODLE DOUGH              Servings:

1/2 tsp.      salt                     2 2/3 c.   cold water
2   c.        cake flour               1/4 c.     cornstarch
1/3 c.        oil

    Mix dry ingredients, then add liquids.  Stir well.  Pour about 1/3 cup
into oiled 8 X 9 inch pie pan.  Steam about 5 minutes, then cool.  Roll up
like a jelly-roll.  Wipe pan clean and dry, reoiling, and reusing until
all batter is done.  Store at room temperature up to 12 hours.

(I don't know why they're called rice noodles)
====================================
APPLE PIE MUFFINS                      Servings: 1 dozen

1             egg                      1/2 c.    milk
1/4 c.        oil                      1/2 c.    honey
1   c.        apples, peeled, cored, grated (packed)
1 1/2 c.      all-purpose flour        1/2 c.    whole wheat flour
1   tsp.      cinnamon                 1/2 tsp.  nutmeg
2   tsp.      baking powder            1/2 tsp.  salt
3-4 oz.       grated cheddar cheese    1/4 c.    brown sugar, packed
1/4 c.        chopped nuts

    Grease and lightly flour a 12-cup muffin pan.  Preheat oven to 400F.
In a large mixing bowl beat egg, stir in milk, oil, honey and apple.  In
another bowl, mix flours, spices (only 1/2 tsp. cinnamon), baking powder,
salt, and cheese.  Add to apple mixture, stir until just blended.  Spoon
batter into muffin pan, filling cups 2/3 full.  Combine brown sugar, nuts,
and 1/2 tsp. cinnamon.  Sprinkle on tops of muffins.  Bake 25-30 minutes,
until lightly browned.

	Can substitute apple cider for milk.

Source: Marlene Ruderman (This one won first prize in some Connecticut bread
baking contest).
====================================
SEATTLE ZUCCHINI BREAD                 Servings:

6   c.        sifted flour             2   T.    baking soda
1 1/2 tsp.    salt                     1   tsp.  baking powder
2   T.        cinnamon                 2   lbs.  zucchini
4             eggs, beaten well        2   c.    oil
4   c.        sugar                    2   tsp.  vanilla
2   c.        whole walnuts

    Sift together flour, baking soda, baking powder, salt and cinnamon.
Shred/grate zucchini, but do not drain.  Beat eggs, then beat in oil,
sugar and vanilla.  Add dry ingredients (will be thick).  Fold in
walnuts.  Fill 3 loaf pans, 9 X 5, and bake at 350F for 60 minutes.
====================================
STRAWBERRY MUFFINS                     Servings:

4   oz.       unsalted butter          1 1/4 c.  sugar
2             eggs                     2   c.    flour
2   tsp.      baking powder            1/4 tsp.  salt
1/2 c.        half & half              1   tsp.  vanilla
15            fresh strawberries, dry, coarsely chopped

    Cream together butter and sugar until light and fluffy.  Add eggs,
one at a time, and cream until well blended.  Sift together flour,
baking powder and salt.  Combine half & half and vanilla.  Alternate
adding wet and dry mixtures to creamed mixture.  Fold in strawberries.
Fill muffin tins nearly full, and bake at 375F for 25 to 30 minutes.
====================================
SUNFLOWER BREAD                        Servings:

1/4 c.        honey                    3   tsp.  baking powder
1/4 c.        margarine                1   c.    milk
2             eggs, beaten             2   c.  toasted sunflower seeds
3/4 c.        whole wheat flour        1   tsp.  salt

   Preheat oven to 325F.  Grind 1 1/2 c. sunflower seeds, and coarsely
chop remainder.  Beat honey and margarine until smooth.  Beat in eggs.
Combine flour, baking powder, salt and ground sunflower seeds, add to
honey-egg mixture alternately with milk.  Stir in chopped seeds.  Pour
into greased 9 inch loaf pan and bake 1 hour.  Cool before slicing.

Source:
====================================
LOUISIANA YAM CORN BREAD               Servings:  12

2   c.        sifted flour             4         eggs
2   c.        yellow cornmeal          3/4 c.    milk
2 1/2 T.      baking powder            1/3 c.    salad oil
2   tsp.      salt                     2 2/3 c.  mashed cooked, or canned
1/2 c.        sugar                              Louisiana yams

    Sift flour with cornmeal, baking powder, salt and sugar.  Combine eggs,
milk and oil in large bowl, and beat until smooth.  Blend in yams.  Add flour
mixture, stirring only until flour mixture is moistened.  Spoon into two
greased 8 inch square pans.  Bake at 425F for 35-40 minutes.

Source: Natalie Oppenheim
========================================
APPLE SCHNECKEN                        Servings: 30

Dough:
1   pkg.      yeast                    2   T.    warm water
1/2 c.        scalded milk             1   c.    margarine
1/2 c.        sugar                    2         eggs
1   c.        sour cream               1   T.    grated orange rind
1   tsp.      salt                     7   c.    flour

Filling:
2   lg.       apples, pared, cored, chopped
1/2 c.        finely chopped nuts      2/3 c.    brown sugar
1   tsp.      cinnamon                 1/4 c.    cold margarine

Icing:
2/3 c.        powdered sugar           1   T.    milk
1/4 tsp.      vanilla

    Soften yeast in warm water.  Put margarine in a large bowl, pour
scalded milk over it, and stir.  When mixture has cooled to lukewarm,
stir in yeast, then beat in eggs, sour cream, orange rind, sugar and
salt.  Add 2 cups flour and beat until smooth, then stir in flour until
soft dough results.  Turn dough out onto a lightly floured board, and
knead, using remaining flour as necessary.  Knead until smooth and
elastic, then place into greased bowl, turning over to grease top.  Cover
and let rise until doubled, about 1 1/4 hours.  Punch down and turn out
onto board.  Let set 5 minutes.  Roll dough out into a rectangle 1/4
inch thick.  Sprinkle dough with filling ingredients, leaving about 2
inches along one edge without filling.  Roll up as for a jelly roll,
starting with filled long edge, tucking seam-side under.  Cut, with a
sharp knife, into 1/2 inch slices, place on greased cookie sheets or in
greased muffin pans.  Let rise until doubled.  Bake in preheated oven at
375F for 20 minutes.  Remove, cool on rack, and ice around edges while
warm.

Source:
========================================
CHEESE BLINTZES                        Servings: 6

Blintzes:
3             eggs                     1   c.    milk
1/2 tsp.      salt                     3/4 c.    sifted flour
2   T.        oil                                butter

Filling:  (mix well)
1   lb.       dry cottage cheese       1         egg yolk
1   tsp.      salt                     3 T. + 1 1/2 tsp. sugar
1/4 tsp.      cinnamon                 3   T.    sour cream

    Beat eggs.  Add milk, salt and oil.  Beat in flour until well blended.
Let stand for 15-30 minutes.  Heat a 6-7 inch frying pan, swirl butter
around.  Fry mixture until lightly browned on bottom.  Turn out on tea
towel.
    If batter gets too thick, add small amounts of water.  Grease pan with
butter after every 2-3 blintzes.
    On uncooked side, place about 1 T. cottage cheese mixture.  Roll up,
completely covering filling.  Blintzes may be wrapped and frozen at this point.
    Preheat oven to 400F.  Brush filled blintzes with melted butter.  Place
on greased cookie sheet.  Bake at 400F until brown, or about 15-20 minutes.
Serve warm with a dollop of sour cream and strawberry (or other) preserves.

Source:
========================================
BLINTZ LOAF                            Servings:  6

Batter:
1/2 c.        margarine                1/4 c.    sugar
2             eggs, beaten             3/4 c.    milk
1 1/4 c.      flour                    1   tsp.  baking powder
1/2 tsp.      salt

Filling:
8   oz.       dry cottage cheese       2         eggs
8   oz.       creamed cottage cheese   2-4 T.    sugar
1/2 tsp       cinnamon                     pinch salt
    dash      vanilla
Optional: 1 tsp. grated orange rind
          1-2 oz. cream cheese
          1-2 oz. sour cream

    Cream together margarine and sugar.  Beat in eggs and milk.  Mix flour,
baking powder and salt.  Combine and blend all.  Preheat oven to 350F.
    Mix together filling ingredients.
    Pour half of batter into a greased 8x8 inch glass baking pan.  Pour in
all of the filling and spread evenly.  Cover with remaining batter.  Bake
55 minutes.  Cool slightly, cut into 12 pieces.  Serve with sour cream and
jam.

Doubling: Can easily be doubled.  Don't double salt or cinnamon.  Use a
9x13 inch pan.
========================================
CHALLAH                                Servings:

1 1/4 c.      hot water                1   pkg.  yeast
1/4 c.        sugar                    1/4 c.    oil
1   tsp.      salt                     5   c.    unsifted flour
2             eggs                     1   egg yolk, beaten, with 1 T. water
2-3 drops     yellow food coloring or pinch saffron
              poppy seeds                        sesame seeds

    Put salt, sugar and oil in large bowl.  Pour the hot water over the above,
and stir until sugar is dissolved.  Cool to lukewarm.  Add yeast, stir until
dissolved.  Add eggs and food coloriing and mix well.  Mix in 4 1/2 cups of
flour to make a soft dough.  Flour a board with remaining flour.  Knead until
smooth and elastic (about 5 minutes).  Add a little more flour if needed.
    Place in greased bowl.  Cover and let rise in a warm place for 1 1/2 hours.
Punch down.  Divide in half here if you're going to make more (smaller) than
one.
    Divide dough into 4 equal sections.  Roll three of the portions into ropes
about 16-18 inches long.  Braid the ropes starting in the middle and working
to the ends.  Tuck under tips, turn around to work other direction, tucking
under both ends.
    Divide fourth section into three parts.  Roll into ropes about 8 inches
long, and braid as above.
    Place small braid on top of, and in center, lengthwise, of larger braid.
Pinch ends of small one down onto larger.  Place whole on greased cookie sheet.
Cover, let rise 1 hour.  Preheat oven to 350F.
    Brush braids evenly with egg-water mixture.  Sprinkle with seeds.  Bake
30-35 minutes.

Source: _Sunset Magazine_
========================================
FROZEN DOUGH BAGELS                    Servings:

1   pkg.      Rhodes frozen bread dough
1   gallon    boiling water
1             egg yolk                 1     T.  water

    Let dough thaw overnight in refrigerator.  Cut each loaf into 9-12 equal
pieces.  Roll into ropes and pinch ends together to form circle.  Preheat
oven to 350F.  Drop bagel into boiling water, cooking one minute per side.
Lift out of water with slotted spoon and place on greased cookie sheet.
Brush with a mixture of egg yolk and water.  Bake at 350F for 30 minutes or
until golden brown.

Source:
========================================
HAMANTASCHEN (another)                 Servings: 40

Traditional Purim treat.

Dough:
2   c.        flour                    2   T.    milk
1/2 tsp.      salt                     2   tsp.  baking powder
1/2 c.        butter                   1   c.    sugar
2   tsp.      vanilla                  1         egg

Filling:  (4 dough recipes to one filling)
24  oz.       pitted prunes            15  oz.   raisins
20  oz.       pitted dates             1         orange
1             lemon                    12  oz.   prune or apricot
													 pineapple jam

	Shred lemon rind, orange rind, prunes, dates and raisins.  Add orange
juice and jam to make filling.
    Cream butter,sugar and egg.  Sift dry ingredients together.  Add to
butter mixture.  Add milk and vanilla, mix well with hands.  Roll out to
1/4 inch thick.  Cut out circles, fill each with filling, then fold into
triangles.  Bake at 375F 8-10 minutes or until brown.

Source: Cathy Berlant
========================================
HAMANTASCHEN                           Servings: 3 1/2 doz.

Traditional Purim treat.

Dough:
2 1/4 c.      sifted flour             1   T.    water
1/4 tsp.      salt                     2   tsp.  baking powder
1/2 c.        shortening               1/2 c.    sugar
1   tsp.      vanilla                  2         eggs

Filling:  (4 dough recipes to one filling)
24 - 32 oz. pitted prunes              15 - 16 oz. raisins
16 - 20 oz. pitted dates               1         orange
1             lemon                    1         egg (top brushing)

    Sift flour, salt and baking powder together.  Cream shortening and
sugar.  Add eggs and vanilla, then sifted dry ingredients and water.  Add
more flour if necessary so it will not stick to board.  Roll out on floured
board to 1/4 inch thick.  Cut round circle with a floured cookie cutter or
glass.
	Grind together prunes, dates, raisins, orange and lemon.  Preheat oven
to 350F.  Fill circles with 1 tsp. of filling.  Form triangles by folding
over edges of circle, leaving a small amount of the center uncovered.  Brush
tops with egg beaten with 1 tsp. of water.  Bake 15 - 20 minutes.

Source:
========================================
CHANUKAH DOUGHNUTS (SUFGANIOT)         Servings:

2 1/2 c.      flour                    1   tsp.  vanilla
2   c.        hot milk                           rind of 1 lemon or orange
2   pkg.      dry yeast                1/2 c.    butter
1/4 c.        lukewarm milk                      jam for filling
6             egg yolks                          oil for frying
2/3 c.        sugar                              icing sugar

    Sift one cup of flour into the hot milk and beat until smooth, then
allow to cool.  Dissolve the yeast in the lukewarm milk, add to the flour
mixture, and set aside for about half an hour.  Mix the egg yolks and sugar
with the vanilla and rind, and add to the dough.  Add the remaining flour
and the butter and knead.  Allow to rise until double in bulk (about 45
minutes).  Roll out on a floured board to a thickness of 1/2 inch, and cut
into rounds.  Put a teaspoon of jam in the center of one round, and cover
it with another round.  Press the edges together and allow to rise again
in a warm place.  Fry in hot oil, drain, and dust with icing sugar.

Source: "The Israeli Cookbook", Molly Lyons Bar-David

==========================================================================

CHANUKAH DOUGHNUTS (SUFGANIOT)         Servings: 24

2 1/2 c.      flour                    1   tsp.  cinnamon
1 1/2 T.      softened butter                    pinch salt
2   pkg.      dry yeast                3/4 c.    lukewarm milk
2             egg yolks                          oil for frying
4   T.        sugar                              plum, strawberry or
												 apricot preserves

    Dissolve yeast and 2 T. sugar in the milk, let sit 10 minutes.  Sift
flour, place on a board, and make a well in the center.  Add yeast mixture,
egg yolks, salt, cinnamon, and remaining sugar.  Knead well.  Work butter,
and knead until dough is elastic.  Cover and let rise overnight in the
refrigerator.

	Sprinkle flour on the board.  Roll dough out to 1/8  inch.  Cut out
with a glass into rounds about 2 inches in diameter.  Cover and let rise
15 minutes.  With hands, form into a ball.  Insert a teaspoon of jam, and
enclose completely.  Pour 2 inches of oil into a heavy pot and heat to
375F.  Drop doughnuts into the oil, 4 or 5 at a time, turning when brown.
Drain on paper towels.  Roll in granulated sugar and serve.

Source: "The Jewish Holiday Kitchen", Joan Nathan

==========================================================================

CHANUKAH DOUGHNUTS (SUFGANIOT)         Servings:

2 1/4 c.      flour                    2   tsp.  baking powder
2             eggs                     1/2 c.    sugar
1/4 c.        oil                      1/4 tsp.  salt
1/2 tsp.      vanilla                  1/2 tsp.  grated lemon rind
			  sugar for sprinkling               oil for frying

	Beat eggs and sugar thoroughly for three minutes.  Add milk and oil,
and mix well.  Combine flour, baking powder and salt, add to eggs.  Stir
with a wooden spoon, but do not overmix.  Stir in vanilla and rind.
Dough should be smooth and soft.  Roll dough out to 1/2 inch thickness
on a lightly floured surface.  Cut with a glass.  Heat 1 1/2 inches oil
in a heavy skillet.  Drop doughnuts in, and fry until brown, turning
once.  Drain on paper towels, then sprinkle with sugar.

==========================================================================

CHANUKAH DOUGHNUTS (SUFGANIOT)         Servings:

3 4 c.        flour                    1   oz.   yeast
1             egg                      2   T.    sugar
2/3 T.        margarine                    pinch salt
1   tsp.      rum                      3/4 c.    milk
              ground lemon peel                  jam
	
	Combine yeast, sugar and 1/4 c. lukewarm milk.  Let stand a while,
then mix in flour and rest of ingredients.  Let rise.  Roll dough in
two parts.  On one, cut with a glass.  Place a little jam in the center
of each.  Cover with rounds from second half, and seal in jam.  Fry in
deep hot oil.  Dip in sugar.
========================================
LATKES                                 Servings:

2   lbs.      potatoes, peeled, grated           sour cream
2             eggs, beaten                       applesauce
1   tsp.      salt                     2   T.    matzoh meal/flour
1/4 tsp.      baking powder            1         onion, peeled, grated
1             apple, peeled, grated

	Drain potatoes.  Add egg, salt, flour, baking powder, onion and apple, and
mix thoroughly.  Pour 1 inch of oil into skillet and heat.  Drop mixture by
Tablespoons into hot oil.  Fry and brown on both sides.  Top with sour cream
or applesauce upon serving.

Source:
========================================
LOX                                    Servings:

2 1/2 lbs.    salmon fillets
2   T.        sugar
2 T. + 2 tsp. kosher salt
1   T.        hickory smoked salt

    Mix dry ingredients and rub over salmon.  Put salmon in a double plastic
bag and seal.  Refrigerate.  Turn over once a day for five days.  Remove and
dry with a paper towel.  Slice.
    Use for canapes, on bagels (with cream cheese), or chopped and blended
with cream cheese as a spread (it's so expensive that this stretches it).

Source:
========================================
MOCK SOUR CREAM                        Servings: 1/2 cup

1   T.        kosher pareve margarine  1   T.    cornstarch
1   c.        non-dairy creamer        1   T.    white vinegar

    Melt margarine over low heat.  Remove and stir in cornstarch until
smooth.  Add about 2 T. creamer and beat with a spoon until smooth.
Return to low heat and gradually add creamer.  Continue cooking and
stirring until mixture comes to a boil.  Lower heat and continue stirring
until mixture is the consistency of custard.  Remove from heat, add
vinegar, and mix well.  Cool.
========================================
SCHNECKEN                              Servings:  24 giant rolls/48 medium

Dough:
1   qt.       milk                     4   oz.   yeast, granulated or cake
2   c.        sugar                    14  c.    flour
1   tsp.      salt                     1   lb.   sweet butter
12            egg yolks

Glaze:
4   oz.       sweet butter             1/2 lb.   light brown sugar
1/4 c.        light corn syrup                   pecan halves

    (CONSIDER CUTTING THIS ONE IN HALF OR EVEN LESS!!!)

Basic Sweet Dough:
    Scald milk and cool to lukewarm.  Add yeast, 1 cup sugar and 2 cups
flour.  Let rise 20 minutes.
    In a large bowl, sift together remaining flour, salt and sugar.  With
fingertips, work butter into dry ingredients, add yolks and risen yeast
mixture.  Stir, then work with your hands until quite thick.  Knead on
floured board until smooth and elastic.  Cover, let rise for 1 to 1 1/2
hours.  Punch down, knead again for a few minutes.  Cover, let rise for
30 minutes.

Glaze:
    In a saucepan, cook butter, sugar and corn syrup over medium heat for
about 10 minutes.  Put 1 Tablespoon of this mixture into each of 2 12 cup
muffin pans.  Top with 5 or 6 pecan halves.

Dough:
1   recipe    basic sweet dough        1/2 c.    melted sweet butter
2   T.        cinnamon mixed with 1 c. sugar
1   c.        pecan halves
    Preheat oven to 350F. Prepare basic sweet dough (see above).  Roll
half of the dough into a rectangle 1/8 inch thick.  Sprinkle liberally with
melted butter, cinnamon, sugar and pecans.  Roll up tight and cut into 1
inch wide slices.  Repeat with remaining dough.
    Place each slice of dough on top of the glazed cups of the muffin pans
and let rise 1 hour.  Bake at 350F for 45 minutes.  When the pan on the top
shelf browns, reverse pans (top to bottom, etc).  When rolls are baked,
remove from oven, cover the top with waxed paper, and turn pans upside
down.  Wait 1 minute, and remove muffin pan.

Source: _Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies,
Cheese Cakes, Cake Rolls & Pastries_.  For those of you not familiar with
_Rose's_ restaurant and bakery in Portland, Oregon, this book is something
else!
========================================
SCHNAPSY SEDER CHICKEN                 Servings:  8

2             cut up fryer chickens    1/2 c.    peanut oil
2 1/2 tsp.    salt                     2   tsp.  paprika
1 1/2 tsp.    pepper                   1   tsp.  onion powder
1/2 tsp.      garlic powder            2   cubes chicken bouillon, crushed
10 1/2 oz.    tomato sauce, with mushrooms
3             chopped creole tomatoes  2         large onions, sliced
5   med.      zucchini, sliced         1 1/2 c.  passover wine

	Heat oil in Dutch Oven over medium heat.  Add chicken pieces and brown
well on all sides.  Sprinkle with seasonings and bouillon.  Reduce heat to
medium low, add tomatoes, sauce, onion, zucchini and wine.  Cook, covered,
for 30 minutes.  Uncover and cook another 15 minutes.
========================================
TURKEY STEAKS WITH HERBS               Servings:  4

1   lb.       turkey breast            1/4 c.    kosher pareve magarine
3/4 tsp.      thyme, crushed           1/2 tsp.  rosemary, crushed
1/4 tsp.      paprika                      dash  garlic powder

	Cut turkey into four 1/2-inch slices.  Combine remaining ingredients
in a small bowl.  Heat turkey over hot coals in a covered grill for 8-10
minutes, turning once and brushing occasionally with herb mixture;  OR
broil 3/4 inch away from heat about 10 minutes, turning once and basting.
========================================
WATER BAGELS                           Servings:

1 1/2 c.      warm water               1   pkg.  cake yeast
3   T.        sugar                    1   gallon water
1/2 tsp.      salt                     4 1/2 c.  flour

    Pour warm water into large bowl.  Dissolve yeast, then add sugar, salt
and enough flour to make a soft dough.  Knead for 10 minutes.  Let rise for
15 minutes.  Flatten on a floured surface and roll to 1 inch thick.  Cut
into strips 12 inches by 1 inch.
    Roll each strip to 1/2 inch thick and cut in half.  Pinch ends together
and seal to form circle.  Cover and let rise for 20 minutes.  Preheat oven
to 375F.  Put a little salt and sugar into the gallon of water and bring
to a boil.  Boil 4 bagels at a time for 7 minutes per batch, turning over
halfway through cooking.  Remove with slotted spoon, and place on an
ungreased baking sheet.
    Sprinkle tops with poppy seed, sesame seed, coarse salt or chopped
dried onion if desired.  Bake at 375F for 30 minutes.

Source: _Joys of Jewish Cooking_
================================================
ALMOND CHICKEN                         Servings:

2             chicken breasts, boned   1   T.    soy sauce
3/4 c.        celery                   1   T.    corn starch
3/4 c.        onion                    1   T.    oil
1/2           green pepper             1/2       red pepper
    dash      salt                     1/2 c.    mushrooms
1/2 c.        green peas                         toasted almonds
1   T.        sherry                             water chestnuts

    Cut up chicken into 1/2 inch cubes.  Cut all vegetables into same
size pieces.  Heat frying pan, and add oil.  When smoking, add chicken.
Stir to cook.  Add sherry and soy sauce.  Add celery and onions, chestnuts,
mushrooms, then peppers.  Stir.  Add soy sauce and salt to taste.  Add
1/2 c. water, cover, and cook on high heat 3 minutes.  Thicken juice with
a smooth mixture of cornstarch and water.  Cook almonds in a cold pan in
1/4 lb. margarine on medium heat.  Salt when hot.  Sprinkle almonds on
top of chicken before serving.

Source:
================================================
CHICKEN CHOP SUEY                      Servings:  4

2   lbs.      chicken breasts          1   T.    corn starch
1   c.        rice                               salt
1   med.      onion, sliced            2   c.    celery, sliced
1   can       bean sprouts             1   can   water chestnuts
2   T.        soy sauce

	Cover chicken with water.  Add 1/2 tsp. salt, and onion.  Simmer 20-25
minutes.  Remove meat from bones, dice into 1/2 inch cubes.  Strain broth,
measuring 1 1/2 cups.  Bring to boil, add celery and rice.  Simmer 5 minutes.
Add chicken, bean sprouts and water chestnuts.  Simmer 5 minutes.  Add soy
sauce.  Blend cornstarch with 2 Tablespoons cold water.  Stir in, cook until
thick and bubbly (approximately 1 minute).

Source:
================================================
CRISPY CHICKEN                         Servings:  3-4

4             chicken breasts, skinned           salt, pepper
1/4 c.        melted margarine         rice crispies or corn flakes, crushed

	Dip chicken in margarine.  Place cereal in bag with salt and pepper to
taste.  Shake chicken in bag.  Bake at 350F for 1 hour.

Source:
================================================
DEL RE SAUCE                           Servings:

2   T.        olive oil                2   T.    finely chopped nuts (any)
1   T.        garlic, pureed           1/8 tsp.  nutmeg
1/2 tsp.      parsley, chopped         1 1/2 c.  cream
              seasoning salt to taste

    In saute pan, heat olive oil.  Sear garlic and nut mixture.  Add nutmeg,
parsley and cream.  Reduce by a third, add salt to taste.

    This is a versatile sauce that accents veal, poultry or wild game.
================================================
FETTUCCINI CON POLLO                   Servings: 2

10  oz.       fettuccini               2   T.    mustard
1   T.        basil                    2   c.    heavy cream
1/2 c.        mushrooms, quartered     1/4 c.    grated parmesan

    Heat saute pan, add olive oil, saute chicken until almost done.  Add
mushrooms and garlic, saute for 2 minutes.  Add basil and cream, reduce
sauce by a third.  Add parmesan, then pasta.
================================================
HERBED BAKED CHICKEN                   Servings:  4

3 1/2 lb.     fryer, cut up            2 1/2 c.  chicken soup
5   T.        margarine                1   T.    parsley, chopped
3   T.        flour                    1   T.    chives, chopped
1 1/2 tsp.    salt                     1/4 tsp.  pepper
1   tsp.      thyme                    1 1/2 tsp. sage

	Preheat oven to 350F.  Melt 2 Tablespoons margarine in large skillet.
Brown chicken.  Remove to greased casserole dish.  Melt remaining margarine
in skillet, blend in flour, cook for 1 minute.  Add soup gradually.  Add
remaining ingredients and bring to boil.  Cook 1 minute.  Pour over chicken
and bake uncovered for 50 minutes.

Source:
================================================
PASSOVER CHICKEN MARENGO               Servings:  6

1   3lb.      fryer, cut up            1   tsp.  potato starch
1 1/4 tsp.    salt                     1/2 c.    dry white wine
2   T.        parsley, chopped         1/4 c.    oil
1/2 lb.       sm. white onions         1/8 tsp.  pepper
1/2 lb.       sliced mushrooms         16  oz.   can tomatoes

	Sprinkle chicken with 1/2 tsp. salt and pepper.  Heat oil in large skillet
over medium heat.  Add chicken and brown well.  Remove from pan.  Add onions
and mushrooms.  Cook, stirring until lightly browned.  Stir in tomatoes, 1/4
cup wine, and remaining salt.  Add chicken, bring to a boil.  Lower heat,
cover and simmer 30 minutes.  Transfer chicken to hot platter.  Blend potato
starch and 1/4 cup wine, stir into skillet.  Simmer 1 minute.  Pour over
chicken, and garnish with parsley.

	This is reputed to be kosher for Passover.  Could be.

Source:
Date: 1 Apr 88
================================================
MARMALADE GLAZED CHICKEN               Servings:  2

3   boneless chicken breasts, skinned
1   tsp.      olive oil                1         egg, beaten
1/2 c.        dry bread crumbs         1/4 c.    Grand Marnier
1/4 c.        orange marmalade         1   tsp.  fresh lemon juice
1/4 tsp.      Worcestershire           1/4 tsp.  Dijon mustard
1/4 tsp.      garlic powder

	Heat oil in skillet on medium-high.  Pound chicken to 1/4 inch thick.
Dip chicken in egg, then in bread crumbs.  Place in skillet and cook until
golden brown (1 1/2 minutes per side).  Remove and keep warm.  Add to
skillet the Grand Marnier, and bring to a boil.  Blend in marmalade, then
stir in remaining ingredients.  Reduce to low heat and return chicken,
turning to coat both sides.  Cover and simmer 10 minutes.  Baste with
glaze, cook until juice runs clear.  Avoid burning glaze.
================================================
CHICKEN MONTMORENCY                    Servings:  4

3   lbs.      chicken, cut up          1         chicken bouillon cube
2   c.        black cherries           1/8 tsp.  cinnamon
3   T.        margarine                1   T.    flour
1   tsp.      sugar                    1/8 tsp.  allspice
			  salt, paprika, pepper

	Drain cherries, saving liquid.  Wash, dry and skin chicken.  Melt margarine
add salt paprika and pepper.  Brown chicken in mixture, then remove.  To skillet
add 1/4 tsp. salt, flour, sugar and spices.  Mix well.  Add cherry juice,
bouillon and chicken.  Cover, simmer 35 minutes.  Add cherries, simmer 5
minutes.

Source: Ed Blankenship, Capt, USMC.  Dedicated to his memory.
================================================
CHICKEN WITH OLIVES                    Servings:  4

3 1/2 lbs.    cut up chicken           3   T.    olive oil
5   cloves    garlic, chopped          3         yellow onions
3   c.        very ripe tomatoes       6   oz.   green salad olives, stuffed
                                                 with pimentos, drained
1   tsp.      oregano                            black pepper
1   c.        dry red wine                       salt to taste

    Brown chicken in olive oil.  Use a large pan, and do not try to do
the whole batch at once.  Remove and drain most of the oil.  Saute
garlic and onions until limp.  Add coarsely chopped tomatoes, and olives
and saute until tomatoes are soft.  Add pepper, oregano, wine and
chicken.  Cover and simmer until chicken is tender, about 30 minutes.

Source: Jeff Smith, The Frugal Gourmet
================================================
PERKY PICNIC CHICKEN                   Servings:  4

1             frying chicken, cut up   1         egg
2   T.        milk                     2   T.    Parmesan cheese, grated
1   envelope  spaghetti sauce mix      1/4 c.    flour

	Combine egg and milk in shallow bowl, mix lightly.  Combine spaghetti
sauce mix, flour and cheese, mix well.  Dip chicken pieces in egg mixture,
then spaghetti sauce mixture.  Fry in hot oil in large skillet for about
20 minutes, turning to brown evenly.  Cover, cook for 20-30 minutes longer,
or until tender.  Chill and serve cold.

Source: Natalie Oppenheim.  This one is not kosher.
================================================
POLLO AFFINOCCHIATO (Bacon-Chicken)    Servings:  2

2   oz.       olive oil                2         chicken breasts
2   oz.       boiling onion            1   oz.   almond, slivered
1/2 oz.       Pancetta (Italian-cured bacon)
2   oz.       chicken consomme                   whole fennel seeds
1   oz.       butter

    Julienne boiling onion.  Slow cook pancetta.  Roast almonds.  Heat a
saute pan, add olive oil and chicken.  When chicken is halfway cooked, add
all ingredients, reserving butter until fully cooked (used to tighten
sauce).
================================================
POLLO ALLA MELE (Apple Chicken)        Servings:

1   oz.       olive oil                5   oz.   chicken breasts
2   oz.       apple juice              2   oz.   chicken stock
1   oz.       brandy                   8-10      apples, peeled and sliced
1/4 tsp.      shallots, pureed         1/10 tsp. nutmeg
1   oz.       cream                              chopped parsley

    Heat olive oil in a saute pan.  Flour boned, skinned chicken and sear
both sides in oil.  Add shallots.  When browned, flame with brandy.  Add
juice, stock, cream, and nutmeg.  Cook for 3-4 minutes, add apples, cook
for 2 minutes more.  Remove chicken to a plate.  Reduce remaining liquid
until 3-4 Tablespoons remain.  Pour over chicken, arranging apple slices
in a line.  Top with parsley.
================================================
POLLO LIMONE (Lemon Chicken)           Servings:  2

14  oz.       chicken breasts          8   oz.   chicken consomme
2   tsp.      garlic, pureed           2   T.    olive oil
1   T.        parsley, chopped         1   T.    capers
2   T.        butter, hard             1         lemon, halved

    Heat saute pan, add olive oil, and sear chicken.  Add garlic, lemon,
and consomme.  Place in preheated 375F oven and bake 12-14 minutes.  Remove
pan from oven and place on medium high burner.  Remove chicken and lemon,
add parsley and capers.  Reduce liquid in pan until 4 tablespoons remain.
Remove pan from heat, wait 1 minute, then add hard butter, shaking pan to
blend.  Pour sauce over chicken and serve.
================================================
POLLO EN MOLE VERDE DE PEPITA          Servings:  6
(Breast of chicken in green pumpkin seed sauce)

Step 1:
6   halves    chicken breast           6   c.    water
1/2           onion, sliced            2   cloves garlic, peeled
1   sprig     parsley                  1         bay leaf
	pinch     thyme                              salt to taste

Step 2:
1   c.        hulled raw pumpkin seeds 6         peppercorns
1/8 tsp.      cumin seeds              2         cloves

Step 3:
13  oz.can    tomato verde             4   chile servanos, seeded & chopped
1/2           onion, coarsely chopped  2   cloves garlic, coarsely chopped
3   sprigs    epazote                  1   lg.handful radish leaves
3   sprigs    cilantro                 2   T.    olive oil

Step 1:
    Put chicken and vegetables in large soup pot.  Add water and bring to
boil.  Immediately lower heat, skimming off foam.  Add seasonings and
simmer 10 minutes.  Cool.  Strain broth and remove fat.

Step 2:
	Heat a heavy, ungreased frying pan and add seeds, stirring until
lightly toasted.  Be prepared for the pop!  Remove from heat and cool.
Grind seeds, peppercorns, cloves and cumin very fine.  Put in small bowl
with 1 cup broth, stirring until smooth.

Step 3:
	Blend vegetables together in food processor until very smooth.  In a
large fireproof casserole, heat olive oil over medium high heat, add
vegetable/herb mixture and cook, stirring regularly until thick - approx.
10 minutes.  Lower heat and add pumpkin seed mixture, stirring until well
mixed.  Gradually add 2 cups broth, stirring gently with a wooden spoon
about 20 minutes, over low heat.

(Refrigerate, and reheat slowly if made in advance)

Finishing:
	Add chicken and heat slowly until thoroughly warm.  Garnish with
cilantro and radishes.  Serve with rice.
================================================
POLLO EN SALSA DE CACAHUATE            Servings:  6
(Chicken in peanut sauce)

4 1/2 lbs.    chicken parts            1   tsp.  salt
3   T.        fresh lime juice         1/4 med.  white onion
2   cloves    garlic, unpeeled         1   inch piece cinnamon bark
6             peppercorns              6         cloves
1 1/4 lbs.    raw, shelled, unsalted peanuts
2 1/2 oz. can chilies chipotles        2   lg.   tomatoes
3   T.        peanut or safflower oil  2   c.    water or chicken broth

    Sprinkle chicken with salt, pepper and lime juice, and set aside.
Toast onion and garlic in small ungreased skillet until soft.  Peel garlic.
Add spices, and toast lightly.  Remove, then toast peanuts until lightly
colored.  Line a small baking pan with aluminum foil, and broil tomatoes,
turning frequently until slightly charred on all sides.  Blend tomatoes,
juices, chilies and toasted ingredients until smooth, adding water as
necessary.
	Heat oil in a heavy pan and saute chicken until golden.  Remove, and
fry blended ingredients over medium heat 3 minutes, stirring constantly.
Lower heat and cook for 20 minutes, occasionally scraping bottom.  Return
chicken, and add chicken broth.  Season to taste, and simmer 40 minutes.
================================================
POLLO SCARPARIELLA (Artichoke-chicken) Servings:  2

14  oz.       boneless chicken breast  8         artichoke hearts
8   oz.       chicken consomme         4   tsp.  fresh rosemary
4   tsp.      garlic, pureed           1   T.    black pepper
2   T.        olive oil                2   T.    butter, hard

    Heat saute pan, add olive oil and sear chicken.  Add garlic, rosemary,
pepper and consomme.  Place pan in preheated 375F oven and bake 12-14
minutes.  Remove pan from oven and place on medium high burner.  Remove
chicken and add artichokes.  Reduce liquid in pan until 4 tablespoons
remain.  Remove pan from burner, wait 1 minute, then add hard butter,
shaking pan to blend in.  Pour over chicken to serve.
================================================
CHICKEN POT PIE                        Servings:  6

2   c.        chicken, cubed                     pastry for 9 inch piecrust
1/2 c.        non-dairy creamer        2   T.    margarine
2   T.        flour                    10  oz.   frozen peas and carrots
1   tsp.      salt                     1         onion, diced
1/2 c.        chicken broth
1/8 tsp.      thyme                    1/8 tsp.  pepper

	Preheat oven to 425F.  Prepare pastry.  Melt margarine, and saute onions
until golden.  Blend in flour, salt, pepper and thyme.  Cook over low heat for
1 minute.  Remove from heat.  Stir in chicken broth and non-dairy creamer.
Heat to boiling and boil 1 minute, stirring constantly.  Stir in chicken and
vegetables.  Pour into pastry-lined pan.  Cover with pastry, and seal edges.
Bake 35-40 minutes or until golden brown.

Source: 
================================================
ROCK CORNISH GAME HEN                  Servings:  4

2   Rock Cornish Game Hens (3 lbs)     1   tsp.  Dijon-style mustard
    halved, backbone removed
2   tsp.      fresh lemon juice        1/8 tsp.  salt
1/4 c.        unsalted butter                    pepper

    In a small bowl blend together the butter, mustard, lemon juice, salt
and pepper to taste.  Loosen skin carefully from the breast meat on each
half, rub 2/3 of the butter mixture under the skin.  Rub remaining butter
mixture over the skin.  Roast hens skin side up on a foil-lined rack of a
broiling pan in a preheated oven at 425F, for 30 minutes (or until juices
run clear when a thigh is pricked with a skewer).  Transfer hen halves to
a heated platter.
================================================
CHICKEN RUBY                           Servings:  4

1   2 1/2 - 3 lb. fryer, cut up        3/4 c.    sugar
1/3 c.        flour                    1/4 c.    onion, chopped
1   tsp.      salt                     3/4 c.    orange juice
1/4 c.        margarine                1/4 tsp.  cinnamon
1 1/2 c.      fresh cranberries        1/4 tsp.  ginger
  (or 1 sm. can whole jellied cranberries, and omit sugar)

	Coat chicken in flour/salt mixture.  Brown 5 minutes per side in melted
margarine.  Combine remaining ingredients in saucepan, and bring to boil.
Pour over chicken.  Cover and cook slowly 35-40 minutes.
================================================
POULTRY STUFFING                       Servings:

4   c.        corn flakes              2   slices crumbled bread
1             egg                      1/4 c.    milk
1             apple, cut up with peel  

    Combine ingredients in a large bowl.  Saute liver, an onion, and
celery tops in chicken fat.  Combine into bowl.
================================================
THAI BBQ CHICKEN                       Servings:

1-3 lbs.      chicken, cut             15  cloves garlic, minced
1   T.        ground white pepper      1/2 tsp.  Kosher salt
2   tsp.      ground turmeric          1   c.    thick coconut milk

    Mix spices with coconut milk.  Pour this over chicken in a glass pan
and refrigerate it covered for at least 2 hours, and up to overnight.  Grill
on an outdoor barbeque or in a preheated broiler for about 30 minutes or
until chicken is cooked through.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
=================================================
CHINESE BEEF & TOMATOES                Servings:  4

1   lb.       round steak, diagonally sliced
1   tsp.      soy sauce                2   T.    oil
2             onions, 1 inch rings     3         tomatoes, cut in 8 wedges
1   tsp.      cornstarch               1   clove garlic, crushed
1   T.        sugar                    1         green pepper, 1 inch pieces
2   stalks    celery, diagonally sliced
1/2 c.        water, with 1 T. soy sauce, 1/2 tsp salt, 2 T. sugar, 1 tsp.
			   cornstarch and 1/4 tsp. ginger

    Toss beef in mixture of soy sauce, cornstarch and sugar.  Saute garlic
in hot oil in heated skillet.  Remove garlic and brown beef quickly.  Add
green pepper, celery and onions, and saute lightly.  Add tomatoes.  Cook
3 minutes, stirring occasionally.  combine remaining ingredients, and add
to skillet.  Bring to boil, stir until thickened.  Serve at once over hot
rice.

Source:
=================================================
CHANUKAH STEW                          Servings:  6-8

4   lbs.      stew meat                1   c.    red wine
4-6 T.        oil                      1/2 c.    margarine
1 1/2 c.      onions, sliced           4         carrots, sliced
8   oz.       tomato sauce             2   cloves garlic, minced
			  salt and pepper

	Brown meat in oil.  Add margarine.  Remove meat to dutch oven.  Brown
onions and carrots; set aside.  Cook tomato sauce in remaining margarine
and pour over meat.  Add garlic, salt and pepper.  Bring to a boil, and
reduce heat to a simmer.  Cook 1 hour.  Add wine, and cook an additional
20 minutes.

Source: This has nothing to do with the holiday save that Jana's family has
"always" made this in December.
=================================================
GROUND BEEF CHOP SUEY                  Servings:

1   lb.       ground beef              1   c.    (1 lb.) bean sprouts, drained
2   med.      onions, sliced thin      1         beef bouillon cube, dissolved
1/4 lb.       mushrooms, sliced                    in 3/4 c. boiling water
1   c.        celery, diagonally sliced          cooked rice
3   T.        soy sauce                1   T.    corn starch
1   tsp.      ginger                   1   tsp.  sugar

	Saute beef, onions and celery until meat is browned.  Add mushrooms, soy
sauce, ginger and sugar.  Cook 2 minutes.  Stir in sprouts.  Stir together
bouillon and corn starch.  Add to beef mixture.  Bring to boil.  Cook 1 minute,
stirring constantly.

Source:
=================================================
GINGERED LAMB ON RICE STICKS           Servings: 4-6

2   oz.       rice sticks              2   oz.   oil
1   lb.       ground lamb                        oil for frying
3   T.        minced ginger            1/2 c.    minced red onion
2   cloves    garlic, minced           1 1/2 c.  beef broth
4   oz.       sliced water chestnuts   1/2 each  red and green peppers, sliced
1   tsp.      sugar                    4   tsp.  soy sauce
1   T.        rice vinegar             4   tsp.  cornstarch mixed with
                                                 3 T. cold water

    Heat several inches of oil to 375F in a deep skillet.  Add rice sticks
in small bunches (they will puff up immediately).  Turn once they rise, cook
only 20-30 seconds.  Drain on paper towels.  Keep warm in 200F oven.

	Heat wok, with oil.  Stir fry lamb, ginger, garlic and onion until meat
turns color.  Add broth and vegetables, cover, simmer 3-4 minutes.  Add rest
of sauce ingredients.  Cook until sauce clears and thickens.  Arrange rice
sticks in a large outer circle, put gingered mixture in center, serve at
once.
=================================================
HASH TERIYAKI                          Servings:  4

1   lb.       ground beef              4         green onions, sliced
2   T.        sesame seed                    diagonally (1 inch pieces)
1   tsp.      ginger                   8   oz. can bamboo shoots, drained
4   oz. can   mushrooms, drained       1/3 c.    teriyaki sauce
1/3 c.        water                    2   tsp.  corn starch

	Combine teriyaki sauce, water and corn starch.  Cook beef and sesame
seed on medium-high until browned.  Drain.  Add ginger, bamboo shoots and
mushrooms.  Stir in teriyaki mixture.  Bring to boil, reduce heat.  Add
green onion.  Simmer 3 minutes.
=================================================
HERB WINE MARINADE                     Servings:

1/3 c.        chile sauce or catsup    3/4 c.    dry red wine
1/2 c.        salad oil                2   T.    instant minced onion
1   T.        Worchestershire          1   tsp.  crumbled dry rosemary
1/2 tsp.      salt                     1/4 tsp.  pepper
1/4 tsp.      liquid smoke

    Blend all ingredients together and pour over meat.  Marinate from 1
hour to overnight depending on toughness of the cut or the amount of
flavor you wish to permeate meat.  Makes 1 3/4 cups, enough for about
5 pounds of meat.
=================================================
JAPANESE BEEF AND VEGETABLES           Servings:  6

1/4 c.+ 5 T.  peanut oil               2   c.    carrots, diagonally sliced
1/4 c.        sherry                   2   c.    celery, diagonally sliced
1/2 lb.       mushrooms, sliced        1/4 c.    soy sauce
1   c.        beef stock               1   clove garlic, crushed
1/4 c.        water chestnuts, sliced  1/2 tsp.  fresh ginger, minced
2   T.        cornstarch                         hot cooked rice
1 1/2 lbs.    beef round, diagonally cut

    Shake 1/4 c. oil, sherry, soy sauce, garlic and ginger until well
mixed.  Pour over sliced beef and marinate 1-2 hours.  Heat frying pan,
add 3 T. oil.  Saute celery and carrots until celery turns green.  Remove
and set aside.  Add 1 T. oil, saute mushrooms until golden.  Add marinade,
beef stock, beef, celery and carrots.  Bring to boil, cover, simmer 15
minutes or until beef is tender.  Stir in water chestnuts.  Combine
cornstarch with a little broth until smooth, then stir into hot broth.
Cook until thickened.  Serve over hot rice.

Source:
=================================================
JAMES GARDNER'S BEEF KABOBS            Servings:  4

1   lb.       top sirloin, 1 inch cubes 2  T.    olive oil
1/2 tsp.      sugar                    1/2 c.    dry red wine
1   T.        red wine vinegar         1   T.    coarse grain mustard
1   clove     garlic, minced           1/2 tsp.  cracked black pepper

	Put beef into plastic bag.  Add remaining ingredients.  Seal bag and
marinate at least 30 minutes.  Pour off and save marinade.  Thread meat onto
skewers.  Broil or grill 10-13 minutes.  Turn and brush occasionally with
the saved marinade.

Source:
=================================================
BARBEQUED LONDON BROIL                 Servings:

2 1/2 - 3 lbs. boneless shoulder steak 1/3 c.    salad oil
1/4 c.        red wine or water        1   T.    wine vinegar
1 1/2 tsp.    salt                     1/4 tsp.  pepper
1/2 tsp.      garlic powder            1   tsp.  parsley flakes
1/2           bay leaf, crumbled       2         lemon slices, halved

    Place steak in a shallow baking dish.  Prepare marinade by combining
remaining ingredients.  Pour over steaks, cover, and let stand for 2 hours,
or refrigerate overnight.  Turn several times while marinating.
	Remove from marinade and place on grill about 4 inches above coals.
Broil about 10 minutes on each side, or to taste.  Slice diagonally.

Source: Tea Council of the U.S.
=================================================
MEAT CRUST PIE                         Servings:  4

1   lb.       ground beef              1   c.    water
1/4 c.        onion, grated            2   tsp.  salt
16  oz.       tomato sauce             1 1/3 c.  rice, minute-style
1/8 tsp.  oregano                      1/8 tsp.      pepper

    Combine beef, onion, seasonings, 1 1/2 tsp. salt and 1/2 c. tomato
sauce.  Mix well, and pat into bottom and sides of casserole dish.
Combine remaining tomato sauce, salt, water and rice.  Spoon into meat
shell.  Bake covered at 350F for 25 minutes, then uncovered for 10-15
minutes more.

Source: Joan Miller (my mother).  This originally was topped with melted
cheddar cheese, but for reasons of keeping kosher, I don't do that.
=================================================
MEATLOAF                               Servings:  4

1 1/2 lbs.    ground beef              8   oz.   water
1   tsp.      whole allspice           1         onion, sliced
1             egg                      1         bay leaf
1/4 c.        dry bread crumbs         1   sm.   onion, minced
1   T.        worcestershire sauce     1/2       chili pepper, crushed
1   T.        mustard                  8   oz.   tomato sauce
              salt and pepper

    Combine beef, minced onion, egg, bread crumbs, worcestershire sauce,
mustard, salt and pepper into casserole dish.  Pour tomato sauce and water
over top.  Place remaining ingredients on top.  Bake 1 hour at 450F.  Baste.

Source:
=================================================
VEAL PICCATA                           Servings:  4

1 1/4 lbs.    boneless veal, cut 1/4 inch thick (or 4-6 cutlets)
1/4 c.        flour                    1/2 tsp.  salt
1/8 tsp.      pepper                   3   T.    vegetable oil
3   T.        unsalted butter          2/3 c.    dry white wine
2   tsp.      grated lemon peel                  lemon slices

    Cut meat into strips about 1 1/2 inches wide by 3 inches long.
Mix together flour, salt and pepper, and lightly dust meat, shaking
off excess.  Heat oil and 1 T. butter until melted.  Add meat and
cook quickly, turning to brown both sides (about 4 minutes).

	Remove meat to warm platter.  To pan add wine and bring to boil,
scraping occasionally.  Stir in lemon peel and remaining butter and
heat until melted.  Spoon over meat and garnish with lemon slices.
=================================================
QUICK RUSSIAN PIROSHKIS                Servings:  6

1/2 lb.       ground beef              1   med.  onion, chopped
2   cloves    garlic, minced           1/4 lb.   mushrooms, chopped
2   T.        soy sauce                2   hard-cooked eggs, chopped
1   pkg.      frozen patty shells, thawed        pepper to taste
1             egg white, slightly beaten

    Crumble beef in a 10-12 inch frying pan over medium-high heat.  Cook,
stirring often, until well browned.  Add onion, garlic and mushrooms,
and cook, stirring often, until onion is soft.  Stir in soy sauce,
scraping pan to loosen browned bits, and remove from heat.  Stir in
chopped egg and pepper.  Cool.

	On a lightly floured board, roll each shell out to a 7 inch circle and
spoon 1/6 (a scant 1/2 cup) of the meat mixture onto center.  Moisten
edges with egg white and, with seam on top, pinch firmly to seal.  Flute
seam.  Set on an ungreased baking sheet, seam side up.  Pierce tops in
several places to let steam escape.  Bake uncovered at 450F for 20 minutes
or until golden.  Serve warm.
=================================================
SMOKED PORK WITH KRAUT                 Servings:  6

1   T.        flour                    1/4 c.    brown sugar, firmly packed
3   lb. smoked boneless pork shoulder  1   med.  apple, pared and diced
27  oz.can    sauerkraut, drained      3/4 tsp.  caroway seed
1/4 tsp.      pepper

    Place flour in 14x20 inch cooking bag, and shake to coat inside.  Place
pork in bag and seal.  Place bag in 9x13x2 inch baking pan.  Puncture 6
small slits in top of bag.  Bake at 350F for 2 hours.
    Combine remaining ingredients, mixed well.  Open bag, spoon over pork,
reseal bag, and bake an additional 40 minutes.

Source: Natalie Oppenheim.  Obviously, I don't know from this recipe!
=================================================
MEDIEVAL PORK PIE                      Servings:

10  in.       uncooked pie pastry      1         Cornish hen, quail, or squab
1/2 c.        flour                    2   T.    oil
1   lb.       lean ground pork         2         eggs
1/4 c.        raisins                  10        prunes, minced
1   tsp.      light brown sugar        1/2 tsp.  powdered ginger
3/4 tsp.      salt                     3/8 tsp.  saffron
1/2 tsp.      ground anise             1   tsp.  ground fennel
1/2 tsp.      ground cloves

    Bake pie pastry at 425F for 10 minutes, then let cool.  Cut fowl into
about 8 pieces, and dredge in flour seasoned with salt and pepper.  Brown
in oil until golden.  Combine remaining ingredients, spread about one third
of the mixture on the pie pastry.  Distribute pieces of fowl evenly on top.
Use remaining mixture to cover fowl.  Bake at 375F for 35 minutes.
=================================================
RICE MEAT BALLS                        Servings:  4

1   lb.       ground beef              1   c.    rice, minute-style
1/8 tsp.      marjoram                 1/2 tsp.  sugar
2 1/2 c.      tomato juice             1         egg, beaten
2   tsp.      salt                     2   tsp.  onion, grated
              parsley, chopped

    Mix together all except tomato juice and sugar.  Shape into balls.  Blend
sugar and juice, Pour into skillet over the meatballs.  Bring to a boil, cover,
simmer 15 minutes, basting occasionally.  Sprinkle with chopped parsley.

Source: Joan Miller (my mother).
=================================================
SAUERBRATEN                            Servings:  4-6

1 1/2 lbs.    ground beef              10 3/4 oz.    beef gravy
1   T.        instant onion            2   T.        wine vinegar
1 1/2 tsp.    salt                     1/4 c.        brown sugar
1/4 tsp.      pepper                   1/2 tsp.      ginger
1/4 c.        fine dry bread crumbs        dash      cloves
1   tsp.      lemon rind, grated       1             bay leaf
1   T.        margarine

    Mix together beef, onion, salt, pepper, bread crumbs and lemon rind with
1/2 cup water.  Shape into 6 patties, 1/2 inch thick by 4 inch diameter.
Brown in margarine, remove and pour off fat.  Mix remaining ingredients and
bring to boil.  Add patties, cover and simmer 20 minutes.  Turn over half way
through.

Source: My mother.  This originally was topped with melted mozzarella cheese,
but for reasons of keeping kosher, I don't do that.
=================================================
INDONESIAN SAYUR KARI                  Servings:

2 1/2 T.      oil                      1         large onion, finely chopped
2      fresh red chilies, chopped, or  2   tsp.  chili powder
4   cloves    garlic, chopped          2   tsp.  ground coriander
2   tsp.      grated ginger            1   tsp.  ground turmeric
1   tsp.      ground cumin             1   tsp.  grated lemon rind
1   tsp.      black pepper             4   c.    beef stock
2   c.        coconut milk (not cream)
4   oz.       diced beef               2         potatoes, peeled & diced
1/2 lb.       cabbage, coarsely shredded
1/2 lb.       chopped green beans      4   oz.   rice vermicelli
			  salt and/or lemon juice to taste

    Soak vermicelli in hot water.  Heat oil in large pan, add onion and
chilies.  Fry several minutes.  Add rest of spices and lemon rind, cook 1
minute.  Add beef, cook 4 minutes.  Add stock, coconut milk and potatoes,
and bring to a boil.  Reduce heat and simmer 10 minutes.  Add beans, simmer
another 5 minutes.  DO NOT COVER PAN.  Add cabbage and drained vermicelli.
Simmer 3 minutes, salt to taste.
=================================================
SHORT RIBS                             Servings:  6

8   lg.       short ribs, cut in half  4   T.    molasses
4   T.        cider vinegar            2   tsp.  instant minced onions
15  oz.       tomato sauce                       salt and pepper

	Mix together tomato sauce, molasses, vinegar, onions, salt and pepper.
Simmer 10 minutes.  Pour over ribs.  Cook 3-4 hours at 275F.
	Cook ribs 1-2 days ahead of usage, refrigerate and remove fat.  Reheat
well to serve.  Sauce may be thickened with cornstarch.

Source: Harriet Finn
=================================================
SLOPPY JOES                            Servings: 4

1   lb.       ground beef              1   tsp.  oil
1   med.      onion, chopped           1/3 c.    celery, chopped
1/3 c.        green pepper, chopped    1/2 c.    catsup
1/4 c.        water                    1   T.    Worcestershire
1/8 tsp.      tabasco                  1   tsp.  salt
5             hamburger buns

	Brown and drain beef.  Saute onions in oil until soft, then add
beef.  Stir in remaining ingredients (except buns).  Cover, simmer 10-15
minutes until all vegetables are tender.  Serve over bun halves.
=================================================
SLOPPY JOES                            Servings:  4

1   lb.       ground beef              1/4 c.    water
1   med.      onion, chopped           1   tsp.  salt
1/3 c.        celery, chopped          1/8 tsp.  tabasco sauce
1/3 c.        green pepper, chopped    1/2 c.    ketchup
1   T.        worcestershire sauce     5         hamburger buns

    Cook, stir and drain beef and onion.  Stir in remaining ingredients (except
buns).  Cover and simmer 10-15 minutes until all vegetables are tender.  Serve
spooned over open buns.
=================================================
SPAGHETTI SAUCE                        Servings:

1 1/2 lbs.    ground beef              1         onion, chopped
24  oz.       tomato sauce             6   oz.   tomato paste
1   tsp.      chili powder              oregano, salt, pepper, garlic powder
              some water (to texture-taste)

    Brown onion and meat.  Drain.  Add tomato sauce and paste.  Simmer 15
minutes.  Add chili powder, salt, pepper, garlic powder, oregano, and water.
Cook at least 3 hours.

Source: Joan Miller (my mother).  Everyone has their own sauce.  This one is
best when cooked for a looooong time!
=================================================
ROAST BEEF STEW                        Servings:  4

1 1/2 c.      beef broth               1         lg. onion
1   can       corn, with juice         4         potatoes
1   can       peas, with juice         2-3 c.    roast beef, cooked and cubed
              arrowroot                          worcestershire sauce
			  seasoned salt

	Chop onion into 1/2 inch pieces.  Brown in oil.  Peel, cube and cook
potatoes, but not to the point of being soft.
	Place meat, broth, onion, corn and peas into large pan.  Add seasonings to
taste.  Bring to a boil, stirring occasionally.  Add potatoes, and simmer
2-3 minutes.

Source: Joan Miller (my mother).  This, believe it or not, has always been my
favorite.
=================================================
TERIYAKI STEAK                         Servings:

2   lbs.      round steak              1   clove garlic, chopped
1   sm.       onion, sliced            1   tsp.  ginger
2   tsp.      sugar                    1/2 c.    soy sauce
1/2 c.        orange juice             1/2 c.    oil

    Slice steak into 1/4 inch thick slices.  Place beef and onions in a
shallow baking dish.  Blend ginger and sugar, stir in soy sauce, orange
juice, oil and garlic.  Pour marinade over meat, coating thoroughly.
Cover, and let stand 24 hours.
    Weave strips of beef onto skewers.  Place on broiler pan.  Broil 6-8
minutes, brush with marinade, broil 6-8 minutes more.  Serve over cooked
rice bed.

Source:
=================================================
VITELLO RIPENI (veal)                  Servings:  2

2   oz.       leg of veal              2   oz.   mozzarella, shredded
3   T.        pine nuts, roasted       1   T.    shallots, minced
3/4 c.        heavy cream              4   T.    creme de casis
3   T.        golden raisins           3   T.    olive oil
1 1/2 c.      veal consomme

    Mix nuts, raisins and pine nuts.  Lightly pound veal, stuff with
mixture, and roll up.  Heat a large saute pan, add olive oil.  Flour
veal and place in pan.  Brown on all sides, add consomme, and bake in
400F oven for 8-10 minutes.
	In a separate saute pan, heat the shallots over medium high heat.
Flame liqueuer.  Add cream and reduce by half.
	Remove veal from oven, pour sauce over top, and garnish with parsley.
=================================================
VITELLO LIMONE (Lemon veal)            Servings:

6   oz.       veal (bled and pounded)  2   oz.   veal stock
1   oz.       olive oil                1   oz.   white wine
1/2           fresh lemon              1   T.    hard butter
12-14         capers                   3-4       artichoke hearts, quartered
              parsley                            flour
              seasoning salt

    Flour veal and dust off excess.  Heat saute pan and olive oil.  Quickly
saute and season veal, remove and allow grease to drain.  Add stock,
artichoke hearts, lemon, wine, capers and parsley.  Reduce until 2 T. of
liquid remains.  Add butter to finish the sauce.  Lay veal scallops on a
plate with the edges overlapped, and top with lemon sauce.
=================================================
VITELLO SALTIMBOCA (cheese veal)       Servings:

6   oz.       veal (bled and pounded)  1   oz.   prosciutto (thinly sliced)
1   oz.       olive oil                1 1/2 oz. white wine
1 1/2 oz.     mozzarella               1   c.    fresh spinach
1/4 tsp.      sage                     2   oz.   bechamel
3             spinach leaves           3         pieces of quartered egg
              paprika

    Flour veal and dust off excess.  Heat saute pan and olive oil.  Quickly
saute and season veal.  Remove and drain excess grease.  Add spinach, wine,
bechamel and sage, reduce into a sauce.  Place veal with edges overlapping,
top with mozzarella, return it to cheesemelter, and melt.  Place items on
plate: spinach leaves, creamed spinach, veal, egg pieces.  Garnish eggs
with paprika.
=================================================
WESTERN LITE BROIL                     Servings:

              Top Sirloin, thick cut   1/4 c.    water
1/2 c.        soy sauce                2   tsp.  lemon juice
2   tsp.      honey                    2         onions, chopped
1/4 tsp.      garlic powder

    Combine ingredients.  Marinate steak 24 hours.  Broil to taste, slice
thin across grain.

Source:


================================================
ALMOND BERRY GATEAU                    Servings: 12

2-3 c.        berries of choice        1   c.    white flour
3/4 c. + 1 T. white sugar              1/4 c.    melted butter
1/4 c.        almond paste             2-3 c.    heavy cream
3             eggs                     2         egg yolks
1   tsp.      vanilla                  1   tsp.  lemon zest

    Preheat oven to 350F.  Line bottom of 9 inch springform pan with
foil, and grease sides.
	Sift together flour and 1 T. sugar.  Beat almond paste on medium speed
for several seconds to break up clumps.  Gradually add 3/4 c. sugar
and mix until crumbly.  Add eggs and egg yolks, whisk, and put
bowl in larger bowl of warm water to bring mixture to about body
temperature.  Whip on high speed 2-4 minutes until mixture triples in
volume and becomes thick.  Fold in flour, then butter.  Pour into pan,
and bake 30 minutes.  Cool, remove pan side, wrap and chill.
	When ready to decorate, unwrap, remove bottom, and brush top of cake
with apricot preserves.  Place berries on top.  Whip the cream and cover
sides, pipe rosettes, etc.  Chill until ready to serve.
================================================
AMARETTO CHEESECAKE                    Servings:

Crust:
1/4 lb.       lightly salted butter    2   c.    ground vanilla wafers
1/4 c.        sugar                               with 1 tsp almond extract

Filling:
2   lbs.      cream cheese             1 1/2 c.  sugar
1   T.        amaretto liqueuer        1   tsp.  vanilla
1   tsp.      almond extract               pinch salt
4             eggs

Topping:
2   c.        sour cream               1/4 c.    sugar
1   tsp.      almond extract           1/2 c.    blanched sliced almonds
												  (toasted)

	Crust:    Melt butter and blend into crushed wafers and sugar.  Pat
into bottom and 2/3 up sides of 10 inch springform pan.
	Filling:  Beat cream cheese and sugar at medium speed for two minutes.
Add liqueuer, extracts and salt, blend well.  Add eggs one at a time,
blending at low speed only until each is incorporated.  Pour filling
into crust and bake at 350F 40-45 minutes.
	When done, remove from oven, let stand 10 minutes.
	Topping:  Blend sour cream, sugar and extracts and pour over cake.
Sprinkle almonds on top, and bake at 350F for 10 minutes.  Put immediately
into refrigerator to prevent cracking.  Chill at least 3 hours.

Source: Kathy Abramson
================================================
BANANA RUM CHEESECAKE                  Servings:

4             eggs                     4   oz.   light rum
1 1/2 c.      sugar                    1 1/2 lb. softened cream cheese
1   lb.       bananas, mashed          2/3 c.    graham cracker crumbs
4   oz.       melted butter            4   oz.   cream cheese
2   tsp.      lemon juice              2/3 c.    sour cream

    Mix cracker crumbs and butter, press into bottom of 9 inch spring-form
pan.  Mix together 1 c. sugar, eggs, 1 1/2 lb. cream cheese, rum and
bananas for 3 minutes.  Pour mixture into pan and cook at 325F for 1 hour
until light brown on top.  Cool 20 minutes.  Mix 1/2 c. sugar, lemon juice,
4 oz. cream cheese, and sour cream.  Pour on top of cake, and place in
325F oven for 12 minutes.  Cool, garnish with 1 sliced banana.

Source: Ray J. Duey, Chef, Copperfield's Restaurant
================================================
BAVARIAN CREAM                         Servings: 12

1 3/4 c.      whole milk               1/2 c.    white sugar
1   T.        vanilla                  6         egg yolks
1   T.        unflavored gelatin       1/4 c.    cold water
1 1/4 c.      whipping cream

    Oil with a flavorless oil, a 5 qt. ring mold.  Heat milk, sugar
and vanilla to just under boiling.  Whisk egg yolks slightly, and stir
in a small amount of hot milk.  Cook over medium-low heat, stirring
constantly, until mixture is slightly thickened, and coats spoon.  Strain
custard into large bowl.  Sprinkle gelatin over cold water and soften for
a few minutes.  Stir into warm custard, whisking to dissolve.  Cool
custard by setting bowl in a bowl of ice, and stirring.  Whip cream and
fold into cooled custard.  Pour into bold, wrap and chill overnight.
Serve in a pool of fresh berries.
================================================
BETTY CROCKER BROWNIES                 Servings: 32

4   oz.       unsweetened chocolate    1   tsp.  salt
2   c.        sugar                    2/3 c.    shortening
1   c.        chopped nuts             4         eggs
1   tsp.      vanilla                  1 1/4 c.  flour
1   tsp.      baking powder

    Preheat oven to 350F.  Grease 13 X 9 X 2 inch pan.  Melt chocolate
and shortening in large saucepan over low heat.  Remove from heat and stir
in sugar, eggs and vanilla.  Stir in remaining ingredients.  Spread in pan.
Bake 30 minutes, or until it starts to pull away from sides of pan.  Cool
slightly and cut into bars 2 X 1 1/2 inches.  Spread with glossy frosting.

Source: one of the Betty Crocker cookbooks, I suppose.
================================================
EASY BLUEBERRY PIE                     Servings:

3 1/2 c.      blueberries              2   T.    corn starch
1 1/2 c.      sugar                    1         baked 8 inch pie shell
              juice of 1/2 orange

	Cook 2 c. blueberries in 1 1/2 c. water for 5 minutes.  Add sugar and
orange juice, and cook another 5 minutes.  Combine corn starch and 1/4 cup
cold water, and add to cooked blueberries.  Stir until thickened.  Cool.
Pour into pie shell, and cover with remaining blueberries.  Refrigerate.

Source: Natalie Oppenheim
================================================
BUTTERSCOTCH FONDUE                    Servings: 4

1/2 c.        packed light brown sugar 1/3 c.    light corn syrup
1/4 c.        whipping cream           2   T.    butter
1/2 tsp.      vanilla extract          2         medium red apples
2             medium bananas

    In a 1-quart saucepan over medium-high heat, combine brown sugar,
corn syrup, whipping cream and butter.  Stir to a boil, cook 5 minutes.
Remove from heat, stir in vanilla.  Pour into warmed small bowl set
over canned heat/fondue pot.

	Just before serving, cut apples into wedges and bananas into 1
inch chunks.  Arrange on platter with skewers and sauce.
================================================
BUTTERMILK SPICE CAKE                  Servings:

2 1/2 c.      all purpose flour        3/4 tsp.  allspice
1   c.        granulated sugar         1/2 tsp.  cloves
3/4 c.        brown sugar, packed      1/2 tsp.  nutmeg
1   tsp.      baking powder            1 1/3 c.  buttermilk
1   tsp.      soda                     1/2 c.    shortening
1   tsp.      salt                     3         eggs
3/4 tsp.      cinnamon

    Grease and flour 2 round layer pans, 8 or 9 inch.  Measure all
ingredients into large mixer bowl.  Blend 1/2 minute on low speed, scraping
bowl occasionally.  Pour into pans.  Bake in preheated 350F oven for 45
minutes or until wooden toothpick inserted comes out clean.  Cool 10
minutes and remove from pans.
================================================
CABERNET SAUVIGNON ICE                 Servings: 4

1   c.        water                    3/4 c.    lemon juice
3/4 c.        sugar                    1 1/2 c.  Cabernet Sauvignon
1 1/2 c.      white grape juice                  mint sprigs
			  red grapes

    In a 1 to 1 1/2 quart pan, combine sugar, water and wine.  Bring to
boil, then reduce heat and simmer gently for 5 minutes.  Remove and cool.
Add grape juice and lemon juice.  Cover and chill until cold, at least
one hour.

	Pour mixture into 2 or 3 divided ice cube trays or a shallow 9
inch square metal pan.  Freeze until solid, about 4 hours.

	Place ice, 1/3 to 1/2 at a time, in a food processor.  Whirl with on/off
bursts at first, then steadily until ice is a velvety slush.  Spoon into
a container, cover, and freeze until solid.  Garnish servings with mint
and grapes.  Makes about 5 cups.
================================================
CARAMEL CUSTARD                        Servings:

1   c.        water                    8   c.    sugar
2   qts.      milk                     12        eggs
1/2 tsp.      salt                     2   tsp.  vanilla
1/4 c.        brandy

    Brown water and 6 cups sugar to color of caramel.  Pour in cups and
let set until hard.  Pour remaining ingredients into cups and bake at
350F for 45 minutes or until solid.  Cool and invert on plate to serve.

Source: Lakewood Terrace Restaurant
================================================
CARROT CAKE                            Servings:

1   c.        chopped nuts             3   c.    carrots, shredded fine
2   c.        sugar                    4         eggs
2   c.        self-rising flour        1 1/4 c.  oil
1   tsp.      vanilla                  1   tsp.  cinnamon
2   drops     walnut flavoring

Glaze:
1   c.        sugar                    1/2 c.    buttermilk
1/2 tsp.      soda                               vanilla

    Beat eggs, gradually add sugar.  Add oil and mix well.  Add flour,
cinnamon and flavoring.  Fold in carrots and nuts.  Bake in tube or loaf
pan at 350F for 1 1/4 hours.
	Bring glaze ingredients to a boil, and cook over low heat for 4-5
minutes.  Put on cake while both are hot.

Source:
================================================
CHERRY PINK DIVINITY CANDY             Servings: 77

3   c.        granulated sugar         3/4 c.    light corn syrup
3/4 c.        water                    1   pkg.  cherry gelatin
3/4 c.        walnuts, chopped         3         egg whites
1   tsp.      vanilla

	Grease 11 1/2 X 7 1/2 inch baking dish.  Mix sugar, corn syrup and
water in a 2 quart glass measure.  Microwave uncovered on high, stirring
twice, for 15 to 17 minutes until syrup reaches hard-ball stage (260F on
an instant-read candy thermometer, or forms a hard but pliable ball when
a small amount is dropped into very cold water).  Beat egg whites in a
large bowl until soft peaks form.  Gradually add gelatin, beating until
whites are stiff and glossy.  Slowly pour hot syrup into egg whites,
beating constantly, and continue to beat 6-8 minutes until mixture is
very thick.  Stir in walnuts and vanilla.  Spread evenly in baking dish.
Let stand at room temperature until completely cool and set.  Cut into
one inch squares, and store in airtight container.

	per square: 52 calories, 0 grams protein, 11 g. carbohydrates,
1 g. fat, 0 mg. cholesterol, 8 mg sodium.

	One note of warning: this is super-sweet.  One inch squares are
almost too big per serving!
================================================
CHEWY CHOCOLATE PIE                    Servings:

10  in.       pie shell, fluted high   4   oz.   butter
3   oz.       unsweetened chocolate    4         eggs
1 1/2 c.      sugar                    1/4 c.    corn syrup
1/4 c.        milk                     2   T.    rum or Amaretto

    Prebake pie shell for 12 minutes at 375F, until the bottom is dry
but not brown.  Cool.
	Melt butter and chocolate in a small saucepan over low heat.  Beat
eggs well, add sugar, corn syrup, milk and Amaretto, and beat well.
On low speed beat chocolate mixture into egg mixture.  Pour into partially
baked pie shell.  Bake 50 minutes, remove from oven and refrigerate.
	Top with cream (2 c.heavy cream with 1/4 c. sugar and 1 T. Amaretto,
whipped to soft peaks).
================================================
CHOCOLATE PEANUT BUTTER PIE            Servings:

Filling:
8   oz.       cream cheese, softened   1   c.    sugar
1   c.        creamy peanut butter     2   T.    melted butter
1   c.        whipping cream           1   T.    vanilla

Topping:
4   oz.       semisweet chocolate      2   T.    butter
2   T.        salad oil                1/4 c.    chopped peanuts

    Whip cream until firm.  Whip in vanilla and set aside.  Whip cream
cheese until fluffy, then slowly add sugar, peanut butter and butter.
Blend 1/3 of the whipped cream into the peanut butter mixture.  Fold
peanut butter mixture into remaining whipped cream.  Fill pie crust,
smoothing top.  Carefully wrap with plastic and chill overnight.

	Topping: combine chocolate, butter and oil in top of a double boiler
over medium heat until mixture melts.  Remove from heat and cool slightly.
Spread chocolate on cooled pie, starting from center and working out.
Sprinkle top with peanuts while chocolate is still soft.
================================================
Chocolate Sundae Cake                  Servings: 8

1    c.     flour                      1/2 c.    milk
1/2  c.     granulated sugar           1   tsp.  vanilla
2    T.     unsweetened cocoa          2   T.    vegetable oil
2    tsp.   baking powder              1   c.    brown sugar
1/2  tsp.   salt                       1/4 c.    unsweetened cocoa
3/4  c.     chopped nuts               1 3/4 c.  hot coffee

   Combine first 6 ingredients (left column) in an ungreased 8 or 9 inch
square pan.  Blend milk, vanilla and oil; stir into dry ingredients.  Spread
evenly.  Sprinkle with brown sugar.  Blend cocoa (right column) with coffee;
pour over mixture.  Bake at 350F for 45 minutes.  Serve warm with a scoop
of ice cream.
================================================
COCONUT POUND CAKE                     Servings:

1 1/2 c.      butter                   3   c.    sugar
3   c.        flour                    1/4 tsp.  salt
1/4 tsp.      baking soda              6         eggs
1   c.        sour cream               6   oz.   shredded coconut
2   tsp.      vanilla

Glaze:
1   c.        orange juice             3/4 c.    sugar
2   T.        fresh lemon juice        1   tsp.  almond extract

	Cream butter and sugar until fluffy.  Mix in eggs, one at a time.
Sift together flour, salt and baking soda, then fold into butter mixture,
alternating with sour cream, and ending with dry ingredient mix.  Fold in
coconut and vanilla.  Bake at 325F for 90 minutes, then let cool completely
on a rack.
	Combine glaze ingredients, heat and reduce to about half.  Carefully
spoon over top of cake while still in pan.
================================================
GRAHAM CRACKER PIE CRUST               Servings: 1 crust

2   c.        graham cracker crumbs    1/2 c.    granulated sugar
1/2 c.        butter                   2 1/2 tsp. ground cinnamon

    Blend all ingredients in a mixer.  Spoon into 9 inch springform pan
evenly on sides and bottom.  Bake at 350F until lightly brown.  Cool
before filling.
================================================
CHOCOLATE BUTTERCREAM DACQUOISE        Servings:

Dacquoise:
14-16         hazelnuts for garnish    4   c.    sifted powdered sugar
2 2/3 c.      finely ground hazelnuts  12        egg whites
1/4 tsp.      cream of tartar          4   c.    coarsely ground hazelnuts

Buttercream:
20  oz.       bittersweet chocolate    9         eggs
2   c.        fine white sugar         2   lb.   unsalted butter

    Line 4 sheet pans with wax paper.  Preheat oven to 200F.  Combine 2 c.
sugar with 2 2/3 c. hazelnuts.  Beat egg whites until foamy, add cream of
tartar, and beat until stiff.  Gradually add 2 c. sugar and beat until
glossy peaks form, but not to grainy texture.  Fold sugar/hazelnut mixture
into egg whites.  Fill large pastry bag (with plain round 1/2 inch tip)
with mixture, and pipe 4 solid 10 inch diameter circles onto waxed paper-
lined sheets.  Bake 2 hours until crisp.  Cool.

Cream: Melt chocolate on low heat.  Combine eggs and sugar, place in
double boiler and whisk over low heat until mixture reaches 115F on candy
thermometer.  Whip at medium speed.  Slowly add chocolate, and mix at
low-medium speed.  Add softened butter and mix until smooth.  Pour over
top of meringues.
================================================
DAFFODIL CAKE                          Servings: 16

1/4 tsp.      salt                     2   T.    soft wheat flour
1 1/2 c.      soft wheat flour, sifted before measuring
1 1/2 tsp.    vanilla                  5         egg yolks
1 3/4 c.      sugar, divided           2   T.    sugar
1 3/4 c. (12-14) egg whites            1   T.    grated lemon peel
1 1/2 tsp.    cream of tartar

    Preheat oven to 375F.  Sift flour and 3/4 c. sugar together three
times.  Set aside.  Beat egg whites, cream of tartar, and salt together
in a large mixing bowl until soft peaks form.  Gradually beat in 1 c.
sugar and continue beating until very stiff peaks form.  Sift about one
quarter of the flour mixture over the egg whites and gently fold into
the mixture.  Repeat until all flour is incorporated.  Fold in vanilla.
Remove 1/3 of batter.
	Beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale
yellow.  Stir in lemon peel.  Pour egg yolk mixture over reserved 1/3 of
batter and fold until blended.
	Spoon yellow and white batters alternately into an ungreased tube pan.
Run knife gently through batter to eliminate air pockets and to swirl
batters.  Bake in lower third of preheated oven for 35-40 minutes.
Invert pan to cool.
	Serve with warm Jeweled Lemon Sauce:
Combine 1/2 c. sugar, 2 T. cornstarch and 1 c. water in a saucepan.  Cook
until smooth and thickened.  Add 2 T. grated lemon peel, 2 T. lemon juice,
and 1 T. butter or margarine.

Source: _Tacoma News Tribune_
================================================
DANISH COFFEE TWIST                    Servings:

1   pkg.      dry yeast                1   tsp.  salt
1/4 c.        warm water               1/4 tsp.  cinnamon
1/2 c.        milk                     1   T.    soft butter
1/4 c.+ 3 T.  sugar                    2   T.    shortening
1 3/4 c.      sifted flour             1         egg

Glaze:
2   T.        sugar                    1/4 c.    honey
1   T.        butter                   1/4 c.    slivered, blanched almonds

    Combine yeast and water, stirring until dissolved.  Scald milk, add 1/4
c. sugar, salt and shortening.  Cool until just warm.  Stir in 1 c. flour,
yeast, and egg, and beat well.  Stir in 1 1/2 c. flour.  Use remaining
flour in kneading.  Knead approximately 5 minutes, making a soft dough.
Shape into a smooth ball.  Place in greased bowl, cover and let rise in a
warm place until doubled (2 hours).  Punch down, cover and let rest 5
minutes.  Mix 3 T. sugar, and cinnamon.  Flatten dough, roll out to 6 inches
wide by 1/4 inch thick.  Spread with butter, sprinkle with cinnamon mix.
Roll up to make a long, slender roll, sealing edges.  Twist roll by
pushing ends in opposite directions.  Lift to a lightly greased baking
sheet and shape into a large pretzel, tucking ends under to prevent
untwisting.  Cover and let rise until double (1 hour).  Bake at 350F for
25-30 minutes.
	Combine 2 T. sugar, honey and butter, bring to a boil stirring
constantly.  While glaze is still hot, brush over twist as soon as it comes
from oven.  Sprinkle with almonds.  Remove to cooling rack.

Source:
================================================
FLUFFY DAQUIRI CHEESECAKE              Servings:

      chocolate ready-to-use pie crust 1  can    frozen limeade concentrate
8   oz.       cream cheese             2 1/2 c.  whipped topping
1/3 c.        sugar                    1/4 c.    light rum
			  green food coloring

	Beat cream cheese until light and fluffy.  Cream sugar into cheese, then
add limeade concentrate and rum.  Fold in food coloring and 1 3/4 cups whipped
topping.  Pour into pie shell and refrigerate until firm (4-6 hours).  Garnish
with remaining whipped topping and kiwi or lime slices.

Source: "Tacoma News Tribune"
Date: 5 Apr 88
================================================
DARK CHOCOLATE MOUSSE                  Servings:

4   oz.       semisweet chocolate      2   T.    cocoa powder
1/2 c.        sugar                    3         eggs, separated
6   oz. (1 1/2 sticks) unsalted butter

    Melt chocolate in double boiler on low heat.  Soften butter to
consistency of mayonnaise, then stir in chocolate.  Stir in egg yolks,
one at a time, then cocoa powder.  Blend until smooth.
	Combine egg whites and sugar in bowl.  Place bowl in large container
of hot tap water and whisk mixture 1 minute.  Mix at medium speed until
stiff and shiny, or about 4 minutes.  Fold into chocolate.
================================================
CHOCOLATE BRANDY ESPRESSO MOUSSE       Servings: 6-8

1   lb.       chocolate                1   c.    heavy cream
4   oz.       liqueuer (brandy, Grand Marnier)
4   oz.       espresso or strong coffee  4       egg whites
8             egg yolks

    Melt chocolate in double boiler over low heat.  Add liqueuer and
espresso, and beat slightly.  Add yolks and beat until smooth.  Whip
whites and fold in.  pour into individual cups or large bowl and chill.
Decorate with whipped cream before serving, or use as cake filling.
================================================
FATTIGMANN (THIN CAKE)                 Servings:

1/3 c.        sugar                    1   T.    melted butter
6             egg yolks                1/3 c.    whipped cream
1   T.        grated lemon peel        1/2 tsp.  salt
2   c.        flour

    Beat egg yolks until thick.  Beat in sugar, stir in butter, whipped
cream, lemon peel, salt and flour.  Mix only enough to blend to a soft
dough.  Chill several hours.  Fry at 375F.  Dust while warm with powdered
sugar.
================================================
FATTIMANN (THIN COOKIES)               Servings:

1/2 c.        milk                     1/2 c.    cream
1   c.        sugar                    1   tsp.  baking powder
1   tsp.      vanilla                      pinch salt
5   c.        flour

    Beat eggs until thick.  Gradually add sugar, and beat until thoroughly
blended.  Add milk and cream, then stir in baking powder, vanilla and
salt.  Add flour gradually to make a soft dough.  Chill several hours.
Roll dough out on floured board (not too thin), and cut with cutter.
Fry at 375F until golden brown, turning once.
================================================
FLAN (SPANISH CARAMEL CUSTARD)         Servings: 8

8   oz.       milk                     3         whole eggs
1 c. + 1 T.   sugar                    2         egg yolks
14  oz.       sweetened condensed milk 2   tsp.  vanilla extract

    Combine milk, 1 T. sugar, and all 5 eggs.  Mix thoroughly.  Slowly
add condensed milk and vanilla.  Place 1 c. sugar in saucepan.  Heat,
stirring constantly until it melts and browns like caramel.  Combine
with milk, and bake in a double boiler at 350F for 2 hours.  Cool 20
minutes, then refrigerate overnight.  Invert onto serving dish.
================================================
FRANGO CREAM ANGEL PIE                 Servings:

4   oz.       German Sweet Chocolate   2   T.    water
2   tsp.      instant coffee           3         egg whites
1/4 tsp.      cream of tartar          1   c.    sugar
1   c.        crushed crackers         1   tsp.  peppermint extract
1/2 c.        chopped nuts             1   c.    whipping cream
1   tsp.      vanilla                            crushed nuts

    Beat egg whites and cream of tartar until frothy.  Beat in sugar
gradually until stiff peaks form.  Fold in crackers, chopped nuts, and
vanilla.  Spread into well-greased 9 inch pie pan.  Bake at 350F for 30
minutes, then cool.  Melt chocolate, water, and coffee, add peppermint
extract, then cool.  Whip cream until stiff, fold into chocolate mixture.
Spread into cooled shell, garnish with nuts, chill.

Source: Lois Dowling
================================================
FRUIT TART                             Servings: 10

Crust:
3/4 c.        soft butter              1/2 c.    white sugar
1 3/4 c.      flour                    1         egg yolk
1   T.        baking powder            1/2 c.    ground almonds, hazelnuts
													or walnuts

Filling:
3/4 c.        white sugar              8         egg yolks
1/2 c.        cornstarch               2   T.    vanilla
3/4 lb.       soft butter              2 3/4 c.  whole milk

	Make crust by combining sugar and butter, add yolk and mix well.  Add
flour, baking powder and finely ground nuts, blend until dough forms.
Form a ball, and press evenly into tart tin.  Bake 15-20 minutes in oven
preheated to 350F.  Remove, cool, and chill wrapped for several hours.
When ready to fill and serve, remove from pan and place on serving platter.

	For filling, combine yolks and sugar, and whisk.  Add cornstarch and
vanilla, whisk to blend completely.  Scald milk, and gradually whisk into
mixture.  Stir continuously over medium heat until thick (5-10 minutes).
Mix on medium speed until cool, then blend in softened butter by chunks.
Whip to blend completely.
================================================
FOOLPROOF CHOCOLATE FUDGE              Servings: 1 3/4 lbs.

18  oz.       chocolate chips          1/2 c.    chopped nuts
14  oz.       condensed milk           1 1/2 tsp. vanilla extract
    dash      salt

    Melt chips and milk in heavy saucepan over low heat.  Remove from
heat and stir in remaining ingredients.  Spread evenly into wax-lined
8 inch square pan.  Chill 2-3 hours.  Turn onto cutting board and peel
off paper.  Cut into squares.  Store loosely covered at room temperature.

Source:
================================================
CHOCOLATE HAZELNUT TORTE               Servings:

Torte:
1   c.        white sugar              1   c.    flour
4   oz.       unsweetened chocolate    4         eggs
1 1/2 sticks  butter                   4   tsp.  finely ground hazelnuts

Buttercream:
1 1/4 c.      finely ground hazelnuts  5   T.    corn syrup
2   T.        brandy                   1   c.    powdered sugar
4   T.        soft butter

Glaze:
8   oz.       semisweet or bittersweet chocolate
3   T.        cream                    4   T.    butter

Torte:
    Line bottom of 9 inch springform pan with foil, and grease sides.
Preheat oven to 350F.
	Melt chocolate and butter in double boiler on low heat.  Beat egg
yolks and sugar until thick and pale yellow.  Pour chocolate mixture
into eggs and stir.  Fold in flour and nuts.  Whip egg whites until stiff
and fold into batter.  Pour into pan and bake 25 minutes.

Buttercream:
	Combine nuts, corn syrup and brandy.  Mix butter and powdered sugar
until light and fluffy, add nut mixture and mix thoroughly.

Glaze:
	Melt chocolate and cream in double boiler on low heat.  Add butter
and stir to blend smooth.  Combine torte, buttercream and glaze while
glaze is still warm and liquid.
================================================
KAHLUA CHEESECAKE SURPRISE             Servings: 12

Crust:
1 1/2 c.      Zwieback crumbs, fine    1/3 c.    sugar
1/3 c.        melted butter

Filling:
2   envelopes unflavored gelatin       1/2 c.    Kahlua
1/2 c.        water                    3         eggs, separated
1/4 c.        sugar                    1/8 tsp.  salt
8   oz.       cream cheese             1   c.    whipping cream
			  shaved or curled semi-sweet chocolate

    Preheat oven to 350F.  Blend zwieback crust ingredients together,
then press firmly over bottom and halfway up sides of 9 inch springform
pan.  Bake at 350F for 8-10 minutes, then cool.
	In top of double boiler, soften gelatin in Kahlua and water.  Beat in
egg yolks, sugar and salt.  Cook over boiling water, stirring constantly,
until thickened.  Beat cheese until fluffy, gradually beat in Kahlua
mixture.  Cool.
	Beat egg whites until stiff, but not dry.  Beat whipping cream until
stiff.  Fold egg whites and cream into cheese mixture, then pour into
pan.  Chill 4-5 hours.  Remove from refrigerator 15 minutes before serving,
and decorate with chocolate.
================================================
KICHEL                                 Servings:

5   tsp.      baking powder            4   c.    flour
1   c.        sugar                    2         eggs, slightly beaten
3/4 c.        butter                   1/4 c.    milk
              evaporated milk                    cinnamon-sugar mix

    Blend butter, sugar, baking powder and flour.  Rub with hands until
texture is like cornmeal.  Add eggs and milk.  Divide dough into 4 parts.
Roll each into a 4 inch roll.  Roll out on floured board to 1/4 inch
thick and as long as a cookie sheet.  Brush with evaporated milk, then
sprinkle with cinnamon-sugar mixture.  Bake at 400F for 10 minutes or until
browned.

Source:
================================================
LAKEWOOD MOUSSE                        Servings:

10  oz.       sugar                    1   c.    water
25  oz.       chocolate                8         egg yolks
4             egg whites               4   T.    sugar
2   qt.       whipping cream

    Melt chocolate in water, combine with 10 oz. sugar.  Let cool.
Add egg yolks, fold in egg whites, remaining sugar, and whipping cream.

Source: Lakewood Terrace Restaurant
================================================
LEMON MERINGUE PIE                     Servings:

2   T.        cornstarch               1/2 c.    cold water
1             lemon rind, grated       2         lemons, juice of
1 1/2 c.      boiling water            3         eggs, separated
6   T.        sugar                    1         baked pie crust
1   c.        sugar

    Mix cornstarch into cold water.  Add cup of sugar, lemon juice, egg
and yolks lemon rind.  Add boiling water and salt to taste.  Cook in
saucepan, stirring constantly, until boiling.  Cool, stirring every 5
minutes.  Pour into shell.
	Beat egg whites with a drop of sugar until dry.  Beat in 6 T. sugar,
one Tablespoon at a time, until sugar is dissolved.  Spoon on top of pie,
around edges, ensuring attachment to crust.  Cover top of rim, then pile
remaining meringue in the middle.  Puff up into peaks.  Bake at 300F for
1 hour.
================================================
LEMON SHORTBREAD                       Servings:

1   lb.       unsalted butter,softened 5   c.    all-purpose flour
1   c.        sugar                              sugar or granulated maple
1   T.        lemon extract                      sugar for dusting top

    Cream butter, sugar and lemon extract until fluffy.  One cup at a time,
add flour and beat thoroughly.  If dough feels moist, add up to 1 cup more
flour until firm, but not dry.  Pat dough into 13x9x2 inch glass baking dish.
Press down on dough with the back of a fork to make a regular pattern.
    Bake in center of preheated oven at 350F for 15 minutes.  Remove and
repeat pressing pattern with fork.  Bake 20-25 minutes or until edges are
lightly browned.  Place pan on wire rack and sprinkle with sugar.  Cut into
squares while hot.

Source: "Tacoma News Tribune"
Date: 5 Apr 88
================================================
LEPRECHAUN PIE                         Servings:

      chocolate ready-to-use pie crust           green food coloring
1/4 c.        milk                     1  tsp.   vanilla
6   c.        mini marshmallows        4  c.     whipped cream
1/3 c.        green creme de menthe              grated chocolate for garnish

	Cook milk and marshmallows, stirring over low heat until marshmallows melt.
Cool, stirring every 5 minutes until partially set.  Stir in liqueuer and food
coloring.  Fold in whipped cream.  Pour into crust, and freeze until firm.
Sprinkle with chocolate.  Let stand 10 minutes before serving.

Source: "Tacoma News Tribune"
Date: 5 Apr 88
================================================
MARBLE FUDGE                           Servings:

Brown:
18  oz.       dark Swiss chocolate     1/2 c.    chopped walnuts
1 1/4 oz.     sweetened condensed milk

White:
6   oz.       white chocolate          1/2 tsp.  vanilla
4   oz        sweetened condensed milk

    Melt dark chocolate over low heat, and stir in it's condensed milk
and walnuts.  Spread with a spatula into a wax-paper lined 9X9X2 inch pan.
Melt white chocolate in condensed milk, and stir in vanilla.  With the
back of a spoon, make deep, wide ridges and trenches in the dark fudge,
then pour and spread white fudge into the trenches, taking care to
minimize smudging.  Chill until firm.
================================================
MEDIEVAL FRUIT SLICES PIE              Servings: 8

1   10 inch   pie pastry               1/2 tsp.  red sandalwood powder
3   T.        butter                   1/4 tsp.  cinnamon
2 1/2 c.      peeled, cored, thinly sliced apples
2 1/2 c.      peeled, cored, thinly sliced pears
1/4 tsp.      powdered cloves          1/4 tsp.  mace
1   c.        mixed dried fruit: raisins, pitted prunes, halved dates
1/2 tsp.      crushed aniseed          1/8  tsp. salt
1/2 c.        almond milk (see below)      pinch nutmeg

	Bake pie pastry at 425F for 10 minutes.  Melt butter in a heavy
skillet, add apple and pear slices and fry about 5 minutes.  Stir in
dried fruit.  Blend almond milk with sandalwood, then stir into fruit
mixture along with remaining ingredients.  Pour into pie pastry, and
bake at 350F about 35 minutes or until fruit is soft.

	The sandalwood tinges the fruit a reddish brown without significantly
altering the taste.  The almond milk is a thickening agent.

Almond Milk
1/2 c.        blanched almonds         1 1/3 c.  boiling water
1 1/2 tsp.    honey                        dash  salt

	Blanch almonds by boiling 2-3 minutes, draining, pouring cold water
over them, and popping off the skins.  Grind almonds in blendaer, adding
a few tablespoons of ice water during the process to prevent paste from
becoming oils.  Add honey and salt to one cup boiling water and dissolve.
Pour liquid over almonds.  Soak 10 minutes, stirring occasionally.  Strain
out almond pieces if smooth texture is desired.  Refrigerate.  Makes
about 1 1/4 c. unstrained or 1 c. strained.  Keeps about 3 days.
================================================
MINI CHEESECAKES                       Servings: 6-7 dozen

Crust:
1 1/2 c.      crushed graham crackers  1   T.    sugar
1/4 c.        melted butter

Filling:
15  oz.       condensed milk           8   oz.   cream cheese
1/3           lemon, juiced            1   tsp.  vanilla
small can     cherry pie filling

    Preheat oven to 350F.  Mix together graham cracker crumbs, sugar
and butter.  Blend milk, cream cheese, lemon juice and vanilla together
until smooth.  In miniature-size paper cups, place a little of the
graham cracker mixture, then 1 tsp. of cream cheese mixture (almost to
top of cup).  Bake at 350F for 10 minutes.  Freeze or refrigerate to
set, then top with one cherry and a little cherry filling each.
================================================
MINI-TURNOVERS                         Servings: 3 dozen

3   oz.       softened cream cheese    1/3 c.    preserves
1             egg yolk, beaten         12        sheets phyllo
1/2 c.        unsalted butter, melted

    Combine cream cheese, preserves, and egg yolk, and set aside.  Brush one
sheet phyllo with butter, top with another sheet, brush again.  Cut into 6
lengthwise strips.  Place a scant teaspoon of filling at one end of the strip.
Fold end over forming a triangle.  Continue folding, flag-style, to the end
of the strip.  Brush again with butter.  Place on baking sheet.  Repeat with
remaining ingredients.  Bake at 375F for 15 minutes until lightly golden.

HOMEMADE PHYLLO                        SERVINGS: 24 sheets

3 1/2 c.      flour
1   tsp.      salt
1   c.        warm water

	Combine, and mix well.  With oily hands, knead 10 minutes.  Divide into
2 balls.  Cover with a damp towel and let rest 1 hour until no longer elastic.
Cover 3 foot square work surface with clean towel or sheet.  Dust lightly with
flour.  Roll out one ball to a 15 inch square.  Cover with dry towel and let
rest 15 to 20 minutes until no longer elastic.  Carefully work the back of your
hands and forearms under the square, gently stretching the dough until paper-
thin, and 3 feet square.  Dust dough lightly with cornstarch.  Cut into twelve
12 X 9 inch rectangles.  Stack, wrap with plastic-wrap.  Repeat with second
ball.  Refrigerate up to 4 days, or freeze.

Source: Lois Dowling
================================================
FROZEN MOCHA CHEESECAKE                Servings: 12-15

2   T.        instant coffee           1   tsp.  hot water
1/4 c.        sugar                    1 1/4 c.  chocolate wafer cookie
                                                     crumbs
1   c.        whipping cream           1/4 c.    butter, melted
8   oz.       cream cheese, softened   14  oz.   condensed milk
2/3 c.        chocolate syrup

	Combine crumbs, sugar and butter in small bowl.  Pat crumbs into
springform pan bottom and sides, then chill.  In large bowl, beat cheese
until fluffy.  Add milk and syrup.  Dissolve coffee in water, mix into
cheese mixture.  Fold in whipped whipping cream, pour into pan/crust.
Cover and freeze 6 hours.

Source:
================================================
MOCHA MOUSSE                           Servings: 4

5   T.        hot coffee               6   oz.   chocolate chips
4             eggs, separated          1   T.    orange liqueuer

    Combine hot coffee and chocolate chips in blender until well mixed.
Add egg yolks and liqueuer and whip until smooth.  Beat egg whites in
bowl until forms glossy peaks.  Fold in chocolate mixture in three
additions.  Spoon into small serving dishes or large serving bowl.
Garnish with shaved chocolate and chill.
================================================
MOCHA TORTE                            Servings:

6             eggs                     1   c.    flour
1   c.        sugar                    1   tsp.  baking powder
4   T.        mocha essence (or very strong coffee)
1   pint      heavy cream                        powdered sugar
			  chocolate shavings

    Beat egg yolks until thick, add sugar gradually.  Add 1 T. mocha
essence.  Beat whites until stiff and dry, then add to mixture.  Sift
flour and baking powder, and fold in.  Bake in 2-3 layers in a moderate
oven.
	Fill and cover with whipped cream sweetened with powdered sugar and
3 T. mocha essence.  Sprinkle with chocolate.
================================================
MORAVIAN COFFEE CAKE                   Servings:

1   pkg.      dry yeast                1/4 c.    light brown sugar
1/4 c.        warm water               2 3/4 c.  sifted flour
8   T.        melted butter            1/2 c.    sugar
1/4 tsp.      salt                     3/4 tsp.  cinnamon
1             egg, slightly beaten     3   tsp.  water
1/2 c.        hot mashed potatoes      1/4 c.    sifted powdered sugar

    Put 1/4 c. warm water in a large bowl, sprinkle in yeast and stir to
dissolve.  Mix in 6 T. melted butter, 1/2 c. sugar, salt, egg and potato.
Stir well.  Add half the flour and mix with a spoon until smooth.  Add
remaining flour and mix well.  Let rise until doubled.  Punch down and
flatten onto a greased 9 inch square pan.  Cover and let rise in a warm
place until doubled.  Preheat oven to 400F.  Combine brown sugar, 2 T.
melted butter, cinnamon, and 1 1/2 tsp. water.  With thumb, make
depressions in dough about 1 inch apart and fill with brown sugar mixture.
Bake 20-25 minutes.  Cool, then drizzle with icing made from powdered
sugar, remaining water, and vanilla to taste.

Source:
================================================
CHOCOLATE MOUSSE CAKE                  Servings: 8-10

7   oz.       semisweet chocolate      1/4 lb.   unsalted butter
1/8 tsp.      cream of tartar          7         eggs, separated
1   c.        sugar                    1   tsp.  vanilla

    Preheat oven to 325F.  Melt chocolate and butter over low heat.
Beat egg yolks and 3/4 c. sugar until very light and fluffy.  Gradually
beat in chocolate mixture and vanilla.  Beat egg whites with cream of
tartar until soft peaks form.  Add remaining 1/4 c. sugar, and continue
beating until stiff.  Fold carefully into chocolate mixture.  Pour 3/4
of the batter into an ungreased 9 inch springform pan.  Cover and
refrigerate remainder.  Bake 35 minutes, then remove and cool.  (Cake
will drop as it cools.)
	Remove outside ring.  Lightly stir refrigerated batter to soften.
Spread on top of cake.  Frost with whipped cream, top with chocolate
leaves as garnish.  Refrigerate several hours.
================================================
CHOCOLATE MOUSSE PIE                   Servings: 12

Crust:
2   c.        finely ground chocolate wafer cookies
1/4 c.        melted butter

Mousse:
1   lb.       semi-sweet chocolate     6         eggs
2   c.        heavy cream

    Crust:   Grind chocolate wafers into fine meal.  Combine with butter,
line 10 inch springform pan bottom and sides.
	Filling: Melt chocolate in double boiler over low heat.  Whip 4 egg
whites until stiff.  Whip cream until stiff.  Add 4 egg yolks and 2 whole
eggs to chocolate and beat until smooth and chocolate color lightens.
Scrape bowl often to avoid lumps.  Fold whites into chocolate mixture,
being careful to fold only until smooth and blended.  Pour slowly into
pan.  Cover and freeze overnight.
	Remove from pan and place on dessert platter.  Decorate/garnish, and
allow to soften.
================================================
JOAN'S CHEESECAKE                      Servings: 6-8

Crust:
1 1/4 c.      graham crackers          3   T.    sugar
1/3   c.      melted butter

	Mix well, press into bottom of springform pan.

Filling:
16  oz.       cream cheese             2         eggs
2/3 c.        sugar                    2   T.    vanilla
1/2 tsp.      lemon extract            1   c.    sour cream
2   T.        sugar

	Blend sour cream, 1 Tablespoon vanilla, and 2 Tablespoons sugar.
    Blend cream cheese, eggs, sugar, 1 Tablespoon vanilla, and lemon
extract.  Pour into completed crust.  Bake at 375F for 20 minutes.  Cool
20 minutes, then top with sour cream mixture.  Bake at 425F for 10 minutes.

Source: Joan Dempster.  I've adopted this as my own.
================================================
OLD FASHIONED ORANGE SCONE             Servings: 4

2   c.        flour                    1/4 c.    sugar
1   T.        baking powder            1/2 tsp.  salt
1/4 c.        butter                   1/2 c.    currants
1   tsp.      grated orange rind       1         egg
3/4 c.        cream

	Mix all together and pat into a 6 inch round baking pan.  Cut into
quarters.  Bake at 350F about 25 minutes.
================================================
SWEDISH PAPPARKAKOR                    Servings:

2   c.        margarine                2   T.    molasses
1 1/2 c.      sugar                    1         egg
3 1/4 c.      flour                    2   tsp.  soda
1   tsp.      cinnamon                 1   tsp.  cloves
1   tsp.      ginger

    Mix 1 c. flour with 1/2 c. sugar.  Combine remaining ingredients
into dough, and chill.  Roll out very thin in mixture, cut, and bake at
375F for 10 minutes.
================================================
PETITS FOURS                           Servings:

Pastry:
2 1/4 c.      cake flour, or           1   tsp.  salt
    2 c.      all purpose flour
1/2 c.        shortening               1   tsp.  vanilla
1 1/2 c.      sugar                    1   c.    milk
3 1/2 tsp.    baking powder            4         egg whites

Icing:
1/2 c.        water                    1   tsp.  vanilla
9   c.        sifted confectioner's sugar (about 2 lbs)
1/2 c.        light corn syrup         1/2 tsp.  almond extract

    Grease and flour a 15 1/2 by 10 1/2 by 1 inch jelly roll pan.  Measure
flour, sugar, baking powder, salt, shortening, milk and vanilla into a
large mixer bowl.  Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 2 minutes at high speed, scraping occasionally.  Add egg whites and beat
2 minutes on high, scraping occasionally.  Pour into pan, and bake in a
pre-heated 350F oven for 25 minutes.  Cool.  Cut into small squares, rounds,
diamonds, etc.  Glaze pieces by placing upside down, a few at a time, on a
wire rack over a large bowl or baking dish.  Pour icing over top so entire
cake is covered at one time.  Icing that drips off can be reheated and
reused.  Decorate tops with candy toppings or decorator's icing.

Icing:  Combine ingredients in top of a double boiler and heat over
boiling water just to lukewarm.  Remove from heat, leaving icing over
hot water to keep it thin.  Tint if desired with food coloring.  If necessary
add a few drops of water to obtain desired consistency.
================================================
PIE PASTRY INGREDIENTS                 Servings:

8 - 9 inch, one crust
1   c.        flour                    1/2 tsp.  salt
1/3 c.+ 1 T.  shortening               2 - 3 T.  cold water

8 - 9 inch, two crust
2   c.        flour                    1   tsp.  salt
2/3 c.+ 2 T.  shortening               4 - 5 T.  cold water

10 inch, one crust
1 1/3 c.      flour                    1/2 tsp.  salt
1/2 c.        shortening               3 - 4 T.  cold water

10 inch, two crust
2 2/3 c.      flour                    1   tsp.  salt
1   c.        shortening               7 - 8 T.  cold water

Source:
================================================
PINA COLADA CHEESECAKE                 Servings:

2   c.        graham cracker crumbs    1/3 c.    cornstarch
1/2 c.        toasted shredded coconut, chopped fine
3   T.        sugar                    5         eggs
2             egg yolks                1         lemon peel, grated
1/3 c.        melted butter            1/2 c.    canned cream of coconut
16  oz.can    crushed pineapple in heavy syrup
1/3 c.        dark rum
8   oz.       cream cheese             1/2 c.    coarsely chopped pecans
1/2 c.        toasted shredded coconut 1 1/2 c.  sugar

    Combine graham cracker crumbs, finely chopped coconut, and 3 T. sugar.
Stir in butter until all dry ingredients are moistened.  Press crumbs into
10 inch spring-form pan.
	Drain pineapple, reserving juice.  Beat cream cheese and 1 1/2 c. sugar
until light and fluffy, about 10 minutes.  Beat in cornstarch, eggs and egg
yolks until well blended.  Beat in lemon peel, cream of coconut and rum.
Stir in 1/2 drained pineapple, reserving remainder (with juice) for topping.
(Combine pineapple, juice, 1/4 c. sugar, 1/4 c. dark rum and 1 T arrowroot,
heat to boiling, boil until clear and thickened.)
Pour filling into crust.  Place in pan of hot water and bake at 350F for
1 1/4 hours.  Cool, spread pineapple topping over top, sprinkle with nuts,
then coconut.  Chill.

Source:
================================================
PINEAPPLE BAKLAVA PHYLLO PIE           Servings: 12

10            phyllo leaves            1         egg, beaten
16  oz.       crushed pineapple        8   oz.   cream cheese
1   c.        sugar                    1   tsp.  lemon extract
1/2 c.        unsalted butter, melted

	Drain pineapple, and reserve juice.

    Combine pineapple, cream cheese, egg, 1/2 c. sugar, and extract; set
aside.  Cut phyllo leaves crosswise in half.  Place 1 sheet into 13 X 9 inch
baking dish, and brush lightly with butter.  Repeat with 9 more half-leaves.
Spread filling over 10th layer, top with remaining phyllo, brushing each
with butter.  Cut through top layers forming 12 squares.  Bake at 350F for
50-55 minutes until golden and puffy.  Simmer reserved pineapple juice with
remaining sugar until a thick syrup is formed.  Drizzle over hot baklava.

Source: Lois Dowling
================================================
POPPY SEED CAKE (#2)                   Servings:

1/4 c.        poppy seeds              1/2 c.    oil
1   pkg.      white or yellow cake mix 1   c.    water
1   pkg.      instant coconut cream or lemon pudding mix (3 3/4 oz.)
4             eggs

    Mix together dry cake and pudding mixes with poppy seeds.  Add water
and oil.  Add eggs, one at a time, beating well after each addition.  Pour
batter into well greased and floured Bundt pan.  Bake at 350F for 45
minutes.  Allow cake to cool in pan for 15 minutes before removing.  Drizzle
with glaze made of confectioner's sugar, lemon juice and butter.
================================================
POPPY SEED CAKE                        Servings:

3/4 c.        poppy seeds              3/4 c.    milk, scalded
1/2 c.        butter                   1 1/2 c.  sugar
2   c.        sifted flour             3   tsp.  baking powder
1/2 tsp.      salt                     1   tsp.  vanilla
4             egg whites

    Run poppy seeds through the fine blade of a coffee mill, or whirl in
a blender.  Place in a bowl, add hot milk, and let stand to room temperature.
Cream butter and sugar.  Sift flour with baking powder and salt.  Add
vanilla to poppy seeds, and add alternately with flour mixture to the
creamed butter.  Beat egg whites stiff but not dry.  Fold into cake mixture
carefully.  Turn into three greased and floured 8 or 9 inch pans.  Bake in
a preheated 350F oven 20-25 minutes.  When cool, assemble with cream
filling between layers, and top with clear vanilla glaze.

Source: James Beard's AMERICAN COOKERY
================================================
CHOCOLAT POTS DU CREME                 Servings: 6

2 - 3 squares unsweetened chocolate, shaved
3   c.        milk                     1/4 tsp.  salt
1/2 tsp.      vanilla extract          5         egg yolks
2/3 c.        sugar

    Melt chocolate in milk over low heat.  Add sugar and salt, cook until
chocolate is completely melted.  Remove from heat and stir in egg yolks
gradually.  Cook over very low heat until pudding thickens, stirring
constantly.  Remove from heat, and stir in vanilla.  Pour into custard
cups or serving dishes.  Chill until set.  Serve with cream or whipped
cream.

Source: Natalie Oppenheim
================================================
PULITZER PUDDING                       Servings:

1             one-layer yellow cake mix
1   c.        chopped nuts
3/4 stick (6 T.) margarine
1   can       cherry pie filling

    Into 9 inch pie pan, pour can of filling.  Sprinkle cake mix over
filling.  Sprinkle nuts over cake mix.  Dot with margarine.  Bake at 350F
for 35 minutes.
================================================
PUMPKIN CREAM CHEESE PIE               Servings:

1   9 inch unbaked pie shell           3/4 c.    sugar
8   oz.       cream cheese, softened   1/2 tsp.  vanilla
1 1/4 c.      canned pumpkin           3         eggs
1   tsp.      cinnamon                 1/4 tsp.  ginger
1/4 tsp.      nutmeg                       dash  salt
1   c.        evaporated milk          sweetened whipped cream or
              pecan halves				  maple syrup

    Prepare pie pastry, place in 9 inch pie pan and flute edges.  Combine
cream cheese, 1/4 c. sugar and vanilla, mix until smooth and creamy.
Beat in 1 egg.  Pour into bottom of pie shell.
	Combine pumpkin, 1/2 c. sugar, cinnamon, ginger, nutmeg, salt, milk
and 2 eggs, mixing until well blended.  Pour over cheese mixture.
	Bake at 350F for 65-70 minutes.  Cool.  Dollop with whipped cream or
brush with syrup and decorate with pecan halves.
================================================
RASPBERRY CHEESECAKE                   Servings: 12

Crust:
2 1/2 c.      graham cracker crumbs    1/4 c.    melted butter

Filling:
2   lb.       cream cheese             1   T.    flour
1 3/4 c.      white sugar              4         eggs
1/2 tsp.      vanilla                  1   c.    raspberries
1 1/2 tsp.    grated orange zest

Topping:
3   T.        sugar                    1   c.    sour cream

    Mix crust ingredients well.  Line a 10 inch springform pan bottom
evenly with mixture.  Preheat oven to 325F.
	Beat cream cheese until light and soft.  Slowly add sugar and mix
well.  Add flour, eggs and vanilla, and mix until incorporated.  Fold in
orange zest and raspberries gently.  Pour into pan, bake 1 - 1 1/2 hours.
Cover with foil if cake begins to brown.  Remove, let rest 10 minutes.
	Mix topping ingredients, and gently pour on top of cake, smooth.
Return to oven 10 minutes.  Remove, cool.  Garnish with whipped cream
and fresh raspberries.
================================================
REGAL CHOCOLATE GLAZE                  Servings:

4   oz.       semisweet chocolate      2   oz.   unsalted butter
2   T.        water

    Chop chocolate, melt with butter in double boiler on low heat.
Remove, add water, and stir until smooth.  Use while warm.
================================================
RENAISSANCE ORANGE APPLE PIE           Servings: 8

9 inch unbaked pie pastry shell and lid
5             medium oranges           3   c.    water
1   c.        honey                    juice of 1/2 small lemon
4 medium apples, peeled, cored, and sliced
1/2 c.        brown sugar              1/8 tsp.  salt
1/4 tsp.      cinnamon                 1/8 tsp.  powdered ginger
1   T.        confectioner's sugar, dissolved in 1 T. rose water

    Bake pie shell at 425F for 10 minutes.  Let cool.  Slice unpeeled oranges
as thinly as possible, discarding seeds.  Combine water, honey, and lemon juice
in a large saucepan, and bring to a boil.  Add orange slices, cover, reduce
heat, and simmer about 2 hours or until peel is limp and easily chewed.  Drain
and set aside slices.  In a bowl, combine brown sugar, salt and spices.  Add
apple slices and toss until evenly coated.  Place a layer of apple slices in
pie shell, then a layer of orange slices.  Repeat with remaining fruit.
Place pastry lid over filling, crimp edges and slash lid in a few places.
Paint lid with rose-water icing.  Bake at 350F for 1 hour.
================================================
RENAISSANCE RICE PUDDING               Servings: 6

1/2 c.        white rice               3   c.    milk
1   c.        heavy cream              2         egg yolks
1/2 c.        brown sugar              1/8 tsp.  salt
1/8 tsp.      white pepper             1/8 tsp.  cloves
1/8 tsp.      mace                     1/4 c.    currants
1/4 c.        pitted, minced dates     2   T.    butter

    Combine rice and milk in a heavy enameled pot.  Bring to gentle boil.
Cover, reduce heat, and simmer about 30 minutes or until rice is soft.
Drain off excess milk.  Add cream and bring to a boil.  Reduce heat and
simmer 2-3 minutes, remove from heat.  In a bowl, combine remaining
ingredients and blend thoroughly.  Add mixture to rice and stir to
distribute evenly.  Cover and cook 5 minutes over low heat.  Serve warm
or chilled.
================================================
RHAPSODY CHOCOLATE GATEAU              Servings:

1/3 c.        cake flour               1/3 c.    cocoa powder
1   T.        sugar                    1   tsp.  vanilla
2/3 c.        sugar                    3         eggs
4   T. (1/2 stick) unsalted butter     2         egg yolks

    Preheat oven to 350F.  Grease sides, and line bottom with foil, of a
9 inch springform pan.
	Mix cocoa, flour and 1 T. sugar.  Melt butter on low heat.  Whisk-mix
eggs, yolks and 2/3 c. sugar in a bowl placed inside a pan with hot tap
water.  Mix until sugar is dissolved, then whip at medium speed until
cool, thick and pale in color.  Mixture should triple in volume.  Pour in
vanilla, then fold in cocoa/flour mixture.  Fold in melted butter.  Pour
batter into pan, smooth surface, and bake 25 minutes.  Cool, and chill in
pan.
	Top with a chocolate mousse filling and a chocolate glaze.
================================================
CHOCOLATE ROYALE TORTE                 Servings:

1   lb.       semisweet chocolate      5   oz.   butter
5             eggs, separated          1   T.    flour
1   T.        sugar

    Preheat oven to 400F.  Grease and layer foil on bottom of 9 inch
springform pan.  Melt chocolate and butter in double boiler on low heat.
Beat egg yolks until thick, then stir in flour.  Fold into chocolate
mixture.  Beat egg whites with sugar until stiff.  Fold into chocolate
mixture, but do not overmix.  Pour batter into pan and bake for 10
minutes.  Turn oven off and leave torte inside for another 10 minutes.
Remove, cool, then chill.  Remove from pan and garnish with chocolate
glaze, whipped cream or berries.
================================================
SANDBAKKELSE                           Servings:

1   c.        butter                   1         egg, unbeaten
1   c.        sugar                    1   tsp.  almond extract
2 1/2 c.      flour

    Cream butter and sugar.  Add egg and extract, and beat well.  Add
flour to make a stiff dough.
	
	Pinch off small ball of dough, place in center of baking tinm and
press with thumb, spreading as thin as possible on bottom and sides.
Place filled tins on cookie sheet and bake at 375F for 15 minutes or
until golden brown.  Cool before removing from tins.   Fill one set
while other bakes.  To remove, invert tins and tap gently.  Clean
tins with dry cloth.
================================================
NEW YORK CHEESECAKE                    Servings:

Crust:
1   tsp.      grated lemon             1   c.    sifted flour
1/4 c.        sugar                    1/2 tsp.  vanilla extract
1   tsp.      grated orange peel       1         egg yolk
1/4 c.        butter

Filling:
8   oz.       cream cheese             1 3/4 c.  sugar
3   T.        flour                    2   tsp.  grated lemon peel
1 1/2 tsp.    grated orange peel       1/4 tsp.  vanilla extract
1/4 c.        heavy cream              5         eggs
1/2 c.        sour cream               2         egg yolks

    Preheat oven to 400F.  Grease inside of 9 or 10 inch springform pan
with butter.

Crust: Combine flour, sugar, lemon peel and vanilla, then blend in yolk
and butter.  Mix with fingertips until smooth.  On bottom of pan, form
half of dough into a ball.  Hand-press into bottom.  Bake 6-8 minutes or
until golden.  Cool.

Filling: Blend cheese, sugar, flour, peels and vanilla at high speed.
Beat in eggs one at a time.  Add yolks and beat until smooth, occasionally
scraping bowl.  Beat in whipping and sour creams.  Pour in pan and bake
10 minutes at 400F, then 1 hour at 250F.  Turn off heat for 10 minutes,
then take out of oven and cool on rack for 2 hours.  Refrigerate overnight.

Source: Sara Lee?
================================================
BLUEBERRY COFFEE CAKE                  Servings: 10

1 1/2 c.      sugar                    3   c.    flour
1 1/2 tsp.    baking powder            1   T.    flour
3/4 tsp.      baking soda              4         eggs
1/4 tsp.      salt                     1   c.    sour cream
1/4 c.        light brown sugar, packed
2   c.        blueberries              1   tsp.  vanilla
1   c.        powdered sugar           1/2 tsp.  cinnamon
1 - 2 T.      milk                     3/4 c.    margarine

    Grease 10 inch tube pan.  Preheat oven to 350F.  Sift flour, baking
powder, baking soda and salt.  In a small bowl, combine brown sugar, 1
Tablespoon flour, and cinnamon.  In large bowl, beat margarine, sugar, and
vanilla until fluffy.  Add eggs, one at a time, beating well after each.
On low speed, beat in flour mixture in 3 additions, alternating with sour
cream.  Turn 1/3 batter into pan, spreading evenly.  Sprinkle with half of
the blueberries and brown sugar mixture.  Repeat layers.  Bake 60 minutes.
Cool 20 minutes.  Remove from pan.
    Mix powdered sugar and milk.  Drizzle over cake.

Source: Shirley Fishman
================================================
SPUMA DI CIOCCOLATA                    Servings:  6

6   oz.       semi-sweet chocolate     2   tsp.  granulated sugar
4             eggs, separated          1/4 c.    espresso
2/3 c.        heavy whipping cream     2   T.    rum

    In a small saucepan, slowly melt chocolate.  Add sugar to egg yolks,
and beat until pale yellow.  Mix in by hand the chocolate, espresso and
rum.  In a separate chilled bowl, whip cream until stiff, then fold in
the chocolate-egg yolk mixture.  Whip egg whites until they form stiff
peaks, then fold into mixture.
================================================
RUTH'S CHRIS STEAK HOUSE DUTCH APPLE   Servings: 8

1 3/4 c.      water                    6   T.    granulated sugar
2   T.        brown sugar, packed          dash  nutmeg
1/4 tsp.      ground cinnamon          1/4 oz.   orange liqueuer
4   med.      apples                   3   T.    raisins
2 1/2 T.      cornstarch               1  9-10"  partially baked pie shell

    Peel, core, and slice the apples into wheels.  Combine 1 1/2 c. water,
sugars, nutmeg, cinnamon and liqueuer in large saucepan.  Bring almost to
a boil, add apple and cook 4 minutes.  Add raisins, cook 2 minutes more or
until apples are no longer crisp, but not mushy.  Mix cornstarch into
remaining water, and add to apple mixture.  Continue cooking, stirring
until slightly thickened and clear.  Pour into pie shell making a slight
mound.

Crumb Topping:
1/2 c.        brown sugar, packed      1/2 c.    granulated sugar
1 3/4 c.      self-rising flour        3/4 tsp.  ground nutmeg
1/2 tsp.      ground cinnamon          1/4 tsp.  vanilla
1/2 c. + 2 T. butter, softened

    Combine sugars, flour, nutmeg and cinnamon, mixing thoroughly.  In
another bowl, combine vanilla and butter, then add to first mixture.
Consistency should be moist but not wet, and dry but not powdery.  Crumble
on top of pie.  Bake at 350F for 45-50 minutes or until browned.

Source: Ruth's Chris Steak House, Beverly Hills, CA.
================================================
STRAWBERRY PIE GLACE'                  Servings:

6   oz.       cream cheese             1/4 c.    sour cream
1   qt.       fresh strawberries       3/4 c.    water
1   c.        sugar                    3   T.    cornstarch
1   tsp.      lemon juice              1         baked pie shell

    Cream cheese and sour cream together, and spread over baked pie shell.
Simmer 1 c. strawberries with water for 5 minutes.  Combine sugar and
cornstarch, and add to cooked strawberries.  Stir while cooking until
syrup is clear and thick, about 10 minutes.  Add lemon juice, and cool.
Put cheese mixture into shell, cover with uncooked berries, and cover that
with cooked mixture.  Chill.
================================================
THAI PUMPKIN WITH COCONUT CUSTARD      Servings: 3-4

1   9 in.     pumpkin                  1 1/4 c.  coconut milk
3             eggs, beaten             1/2 c.    brown sugar
1/8 tsp.      salt

    Cut top off pumpkin, remove seeds and pith.  Mix coconut milk, eggs,
sugar and salt very well.  Pour mixture through a sieve into prepared
pumpkin shell.  Steam or bake: if steamed, put in a steamer over gently
boiling water for about 30 minutes or until custard is firm;  if baked,
put in a pan, and put that pan in a larger pan of boiling hot water, bake
at 325F for 30-40 minutes or until custard is firm.  Chill.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
================================================
QUICK TORTONI                          Servings: 6

1/2 c.        slivered blanched almonds
1   pint      vanilla ice cream
2   tsp.      almond extract

    In a 10 inch skillet over medium heat, toast almonds until golden
brown, stirring occasionally.  Remove from heat.  With a small ice
cream scoop, split ice cream into 6 freezer-safe dessert dishes.  Sprinkle
some almond extract evenly over each, then top with toasted almonds.
Freeze until ready to serve.
================================================
TRIPLE CHOCOLATE BAKED ALASKA PIE      Servings:

1 1/2 c.      crushed chocolate wafers 1/4 c.    melted butter
1   qt.       chocolate ice cream      3         egg whites
1/4 tsp.      cream of tartar          6   T.    sugar

    Combine wafer crumbs and butter, mix well.  Pat into bottom and up
sides of a 9 inch pie pan.  Chill until firm.  Spread slightly softened
ice cream into crust, then freeze until very firm.

    Beat egg whites and cream of tartar until foamy.  Beat in sugar
gradually until stiff peaks form.  Spread over ice cream, bake at 450F for
3-4 minutes, or under broiler 2 minutes, until delicately golden.  Top with
hot fudge sauce.

----------------------------------------------------------------------------

HOT FUDGE SAUCE

1/2 c.        sugar                    1   sq.   unsweetened chocolate, chopped
1   T.        flour                    1   T.    butter or margarine
1/2 c.        water                    1   tsp.  vanilla

	Combine first four ingredients in a small saucepan.  Cook over low heat
stirring constantly, until mixture thickens.  Remove from heat, stir in
butter and vanilla.  Serve warm.

Source: Lois Dowling
================================================
TRIPLE CHOCOLATE SILK                  Servings: 12

2   T.        unflavored gelatin       1/2 c.    cold water
1   c.        white sugar              10        egg yolks
2   c.        half & half              6   oz.   white chocolate
6   oz.       milk chocolate           6   oz.   semisweet chocolate
3 1/2 c.      heavy cream

    Line bottom of 9 inch springform pan with foil.  Soften gelatin in 2
T. cold water.  Combine yolks and sugar, and beat at high speed until
thick and pale yellow.  Scald half & half, then whisk into eggs.  Cook
over medium heat about 10 minutes, stirring constantly.  Do not boil.
Remove from heat and stir in gelatin.
	Stir one third of mixture into each of 3 bowls, each containing one
type of chocolate.  Combine until chocolate melts and mixtures are smooth.
Cover each with plastic and refrigerate until thick and viscous.
	Whip 3 cups cream until stiff peaks form.  Fold half of cream into
white and half into milk chocolate mixtures.  Pour white into pan, smooth
surface, and freeze 5-10 minutes.  Remove from freezer, and pour milk
chocolate mixture over top.  Smooth, freeze 5-10 minutes.
	Whip remaining cream and fold into semisweet chocolate.  Pour over
top of pan and smooth surface.  Cover with plastic or foil and refrigerate
overnight.
================================================
HALF-BAKED TURTLES                     Servings: 3 dozen

6   oz.       semi-sweet chocolate chips
14  oz.       caramels
2   c.        pecan halves

    Arrange pecan halves in clusters of 3 on foil-lined baking sheets.
Place caramel in center of each.  Place in 300F oven just until caramels
are softened, about 10 minutes.  Spread melted chocolate over each caramel,
refrigerate until firm.

Source: Lois Dowling
================================================
IRISH WHISKEY PIE                      Servings:

      chocolate ready-to-use pie crust 1/4 c.    Irish whiskey
1   envelope  unflavored gelatin       1  T.     mint jelly
2 3/4 c.      whipped topping          2  T.     sugar
2             eggs, separated                    green food coloring
2/3 c.        light cream                 dash   salt

	Combine gelatin, 1 Tablespoon sugar, and salt in saucepan.  Beat egg yolks
lightly.  Add egg yolks, cream and whiskey to gelatin mixture.  Cook over low
heat, stirring constantly, until mixture thickens slightly.  Stir in mint
jelly.  Chill until mixture begins to thicken.
	Beat egg whites to soft peaks.  Beat in remaining sugar until mixture holds
a stiff peak.  Fold meringue and 2 cups whipped topping into custard mixture.
Add green food coloring to desired shade.  Turn into crust.  Garnish with
remaining whipped topping and refrigerate until firm.  Let stand at room
temperature for 2 hours before cutting.

Source: "Tacoma News Tribune"
Date: 5 Apr 88
================================================
WHITE CHOCOLATE TART                   Servings: 8-10

Crust:
1 3/4 c.      white flour              1/4 lb.   butter
1/4 c.        white sugar              1         egg
2-3 T.        water

Filling:
4   oz.       white chocolate          1/2 c.    soft butter
2/3 c.        white sugar              2         eggs

    Crust:   Blend flour, butter and sugar until results in a crumbly meal.
Add egg and water and blend until dough is firm and forms a ball.  (Makes
enough for two 10 inch tart tins.  Freeze extra if not needed.)  Divide
dough and roll out into thin circle.  Line a 10 inch tart tin with crust,
smooth into place.  Line with foil and pie weights, and bake 10-20 minutes
at 350F.  Cool.

	Filling: Chop chocolate into small pieces.  Melt in double boiler
over low heat.  Whip butter and sugar until fluffy, then add chocolate
slowly.  Mix until well blended.  Add 1 egg, beat vigorously for 3 minutes,
repeat with second egg.  Pour into cooled crust, smooth gently, and chill.
================================================
WHITE CHOCOLATE MOUSSE                 Servings:

12  oz.       white chocolate          6   oz.   butter
2   T.        Grand Marnier            5         eggs, separated
1/2 c.        sugar

    Melt chocolate and butter in a saucepan, stirring often.  Move the
mixture to a large mixing bowl, start beating, and add egg yolks, one
at a time.  Beat until mixture turns thick and creamy.  Stir in Grand
Marnier.  Beat egg whites separately until begin to peak.  Slowly add
sugar, and beat until forms glossy peaks.  Fold into chocolate in 3
additions.  Spoon into small individual dishes or large serving bowl.
Cover and refrigerate overnight.
================================================
SHIRKHAND (YOGURT PUDDING)             Servings:

2   pints     plain yogurt             6   T.    sugar
2   oz.       pistachio nuts, chopped

    Put yogurt onto a large piece of cheesecloth.  Tie like a bag.  Hang
over a bowl overnight, so excess liquid drips off.  Add sugar, blend and
chill.  Garnish with nuts.

    Add 1/4 tsp saffron and/or 3/4 tsp. cardamon for spicier version.

Source: Nancy Kuwabara
================================================
ZABAGLIONE                             Servings:  6

4             egg yolks                1/2 c.    marsalla
1/4 c.        granulated sugar         2   c.    heavy cream

    In the top of a double boiler, whip egg yolks and sugar until pale.
Heat water in bottom of double boiler until just about to boil.  Place top
pan over water, add marsalla, and whip until soft mound forms.  In a separate,
chilled bowl, whip cream until stiff peaks form, then gently fold in
marsalla mixture.
======================================================
16 BEAN SOUP                           Servings:

2   c.        peas/beans/rice mix      2   cloves garlic, minced
Bouquet Garni: 1 bay leaf              1   lb.    German-style sausage, sliced
1/4 tsp.      dried marjoram           1/4 tsp.   dried thyme
28  oz.can    tomatoes, undrained      2   chicken breasts, boned, cut up
2             onions, chopped          1/2 c.     red wine
4   stalks    celery, diced            1/2 c.     parsley, chopped
4             carrots, sliced                     salt and pepper

    Wash and drain 2 cups peas, beans and rice mix.  Add 3 qts. cold water and
Bouquet Garni.  Simmer covered 2 1/2 to 3 hours.  Add tomatoes, onions, celery,
carrots, garlic, salt and pepper.  Simmer 1 1/2 hours until creamy texture.
Add sausage and chicken.  Simmer 30-40 minutes.  Add wine and parsley just
before serving.
======================================================
CARROT SOUP                            Servings:  4

1             onion, minced            5   sprigs cilantro
2   cloves    garlic, chopped          6   c.     chicken stock
2   T.        margarine                1          bay leaf
1/2 tsp.      thyme                    6   med.   carrots, diced
2   med.      potatoes, diced          2   stalks celery, diced
              fresh ground pepper

    Cook onion and garlic in margarine until lightly browned.  Add remaining
ingredients.  Bring to boil.  Simmer covered until vegetables are tender.
Cool.  Puree vegetables and some liquid.  Pour back, removing bay leaf.
Heat thoroughly.
======================================================
CHILLED CARROT HERB SOUP MANQUIT       Servings:  8

1/4 c.        shallots or scallions    1/4 c.    gingerroot, peeled and minced
2   cloves    garlic, minced           3   T.    butter
4   c.        chicken broth            1   lb.   carrots
2 1/2 c.      heavy cream              1/8 tsp.  pepper
1/8 tsp.      cayenne                  1/8 tsp.  nutmeg
1/4 tsp.      fresh thyme, minced (or 1/8 tsp. dried thyme)
1/4 c.        fresh chives                       salt

    Mince shallots.  Cut carrots into 1/2 inch slices.  In a saucepan, cook
shallots, gingerroot, and garlic in the butter.  Add 1 cup broth and the
carrots, and cook, covered with a buttered round of waxed paper and a lid,
over low heat for 30 minutes or until carrots are tender.  In a blender,
puree mixture, and transfer to a large bowl.  Stir in remaining 3 cups broth,
the cream, cayenne, nutmeg, salt and pepper.  Chill soup, covered, for 2
hours.  Just before serving, stir in thyme and chives.

Source: Susan Scholes
======================================================
QUICK & EASY CHICKEN NOODLE SOUP       Servings:

2             carrots, sliced          1          onion, sliced
1             potato, cubed            1   stalk  celery, sliced
4-6 c.        chicken broth            1-2 c.     chicken, cooked
4   oz.       egg noodles                         chow mein noodles/garnish

    Bring chicken broth to boil.  Add carrots, onion, potato, celery and
chicken.  Simmer 15-20 minutes.  Add noodles, cook over medium heat 8 minutes.
======================================================
CHILPACHOLE de JAIBA (Spicy Crab soup) Servings:

1             Dungeness crab (w/roe)   2   qts.   water, lightly salted
1/2           onion, coarsely chopped  5   lg.cloves garlic, peeled
15  oz.can    diced tomatoes           3   T.     olive oil
1             chipole in adobe, canned
4   sprigs    epezote

    Preheat oven to 375F.  Crack crab and pick out meat.  Save any roe
or fat (refrigerate).  Add shells to water, bring to a boil, and simmer
20 minutes.  Cool and strain through small mesh sieve.
	Wrap garlic and onion in aluminum foil, bake in oven 10-15 minutes.
Puree with onion.
	In a heavy soup pot or dutch oven, heat olive oil over medium-high
heat.  Add puree all at once and stir constantly for 5 minutes.  Salt
to taste.  Add broth and simmer for 20 minutes.  Chop chili chipole,
add, with epazole to broth, simmer 5 minutes.  When ready to serve,
add crab and warm thoroughly.

(Apologies for mistakes herein.  I have no experience with some of
these ingredients.  HM)
======================================================
EASY GAZAPACHO                         Servings:

6   large     tomatoes, seeded         1/2 large onion
1             green pepper             1/2       green cucumber
1   clove     garlic, mashed           6   T.    olive oil
3   T.        wine or herb vinegar               salt, pepper, and Tabasco
3/4 - 1 1/4 c. chilled chicken broth             finely chopped parsley


    Thinly slice onion, pepper, and cucumber.  Marinate vegetables and
seasonings in the refrigerator for 30 minutes.  Distribute vegetables into
individual soup bowls and spoon chilled jellied chicken broth over each.
Sprinkle with parsley.

Source: Susan Scholes
======================================================
MEATBALL VEGETABLE SOUP                Servings:  6

1   lb.       ground beef              1   c.     cooked shell macaroni
1   egg                                1   lb.    cooked small potatoes, diced
1/2 c.        bread crumbs             1   c.     cooked peas
3/4 c.        finely chopped onion     1/8 tsp.   thyme
1/2 tsp.      salt                     1   can    Tomato Soup (or equiv)
1   can       beef broth               2   T.     shortening

    Mix beef, egg, bread crumbs, 1/4 c. onion and salt.  Shape into 36
meatballs.  Brown.  Cook remaining onion in shortening until tender.  Drain.
Combine all ingredients and simmer to desired texture.
======================================================
POTATO-CHEESE SOUP                     Servings:

6   medium    potatoes, diced          4   T.    flour
1   lg.       onion, chopped           1/2 tsp.  dry mustard
2   cloves    garlic, minced           1/2 tsp.  paprika
1 1/2 c.      milk                     8   oz    cheddar cheese, grated
4   T.        butter                             salt/pepper to taste

    Place potatoes in large pot.  Add hot water to cover.  Bring to boil,
cover, simmer 10-15 minutes until tender but firm.  Remove 1 c. potatoes
and all but 1 1/2 cup water.  Mash the removed potatoes and return to
pot.
    Melt butter in small saucepan.  Add milk.  Pour into large pot.  Add
flour and blend thoroughly.  Stir in cheese a little at a time.  Add
remaining ingredients, cover.  Simmer 10-15 minutes.
====================================================
ARROZ A LA MEXICANA                    Servings:  6
(Mexican Rice)

2   T.        peanut or safflower oil  1 1/2 c.  long grain rice
2/3 c.        chopped canned tomatoes  1/2       onion
1   lg.clove  garlic                   3 1/2 c.  seasoned chicken broth

    Heat the oil in a 2 qt. sauce pan.  Add rice, stirring occasionally
over medium heat until light yellow - about 10 minutes.  When done,
remove excess oil.
	Puree tomatoes, onion, and garlic, and add to rice.  Turn up heat and
cook until liquid is almost gone.  Stir in broth and cook over medium heat
until most of liquid is gone.  Do not stir.  When holes appear on rice
surface, cover pan and cook 5 more minutes over very low heat.  Remove
from heat and let stand 1/2 hour.

Source:
====================================================
BRUSSELS SPROUTS WITH DILL             Servings:  4

2   T.        softened unsalted butter 1/4 tsp.  dried dill
1/2 tsp.      caraway seeds, chopped   1   lb.   Brussels sprouts, trimmed
              salt and pepper

    Trim sprouts, and cut and 'X' into the base of each.  In a bowl,
blend together the butter, dill, caraway seeds, salt and pepper.  In a
steamer set over boiling water, steam sprouts for 12 to 15 minutes, or
until tender.  Toss in bowl with butter mixture.
====================================================
GINGER CANDIED CARROTS                 Servings:  6-8

4   T.        butter, melted           1/4   c.  brown sugar
12  med.      carrots, peeled and julienned
1/2 tsp.      caraway seed                       ginger to taste

    Cover carrots with water in a saucepan.  Cook until tender but crisp.
Melt butter in a small saucepan.  Add sugar, ginger and caraway seed, mix
well.  Drain carrots.  Return to pan, and add butter mixture.  Cook over
low heat 5 minutes, stirring occasionally.
====================================================
MURPHY'S POTATOES                      Servings:

6             potatoes                 1         onion, sliced
2   c.        cheddar cheese, grated   3/4 c.    mayonnaise
1/4 c.        margarine                2   T.    milk

	Preheat oven to 400F.  Peel, quarter, cook and mash potatoes.  Add milk
and margarine, and mash well.  Stir in onions.  Place in buttered casserole
dish.  Mix cheese and mayonnaise, spread on top of potatoes.  Bake 20 minutes
until brown and bubbly.

Source:
====================================================
POTATOES O'BRIEN                       Servings:  4

4   med.      potatoes, peeled, cubed  1   sm.   onion, chopped
1/4 c.        butter or margarine      1/2 tsp.  salt
    dash      pepper

	Cook potatoes 15 minutes, covered in boiling water.  Drain.  Saute onion
in butter.  Stir in potatoes, salt and pepper.  Cook 5 minutes, stirring
gently.

Source:
====================================================
CHICKEN PEANUT PILAF                   Servings:  4

4   T.        butter or margarine      1   c.    rice
1   pkg.      chicken noodle soup mix  3   c.    water
4             green onions, chopped    1/2 c.    peanuts, chopped
1/2 tsp.      salt

	Saute rice in margarine until golden.  Stir in soup mix, water, green
onions and salt.  Cover, and heat to boiling.  Simmer 25 minutes until tender
and water is absorbed.  Stir in peanuts.

Source: Joan Miller (my mother).  This is my favorite rice dish.
====================================================
SPANISH RICE PRONTO                    Servings:  6-8

4   T.        margarine, melted        2   c.    water
1   tsp.      salt                     1         onion, sliced
16  oz.       tomato sauce             2   c.    rice, minute-style
1/2 tsp.      prepared mustard             dash  pepper

	Brown rice and onion in margarine.  Add tomato sauce and water.  Stir in
mustard, pepper and salt.  Bring to boil, simmer 5 minutes.

Source: Minute Rice box.  Believe it or not, this is good.
====================================================
RICE A RONI                            Servings:  4

1   c.        vermicelli, broken       2 1/2 c.  boiling water
4   T.        margarine                4   tsp.  bouillon
1   tsp.      dry chopped onion        1 1/2 c.  rice

	Brown vermicelli and rice in margarine.  Dissolve bouillon in water.  Add
onion.  Simmer all together 15 minutes.

Source:
Date: 1 Apr 88
====================================================
SWEET & SOUR YAMS AND PINEAPPLE        Servings:  6

1   T.        corn starch              4   green onions, diagonally sliced
1/2 c.        celery, diag.sliced      1/4 tsp.  salt
20  oz.can    pineapple slices         1/2 c.    green pepper, chopped
3   T.        vinegar                  1   T.    oil
32  oz.can    yams, drained

	Drain pineapple, reserving juice.  Combine juice, corn starch and salt in
saucepan.  Cook until sauce boils and thickens.  Stir in vinegar.  Add yams
and pineapple slices.  Cover and simmer.  Stir-fry onions, celery and green
peppers for 4 minutes.  Combine with yams and pineapple.  Serve immediately.

Source: Natalie Oppenheim
===================================================
CHEDDAR CHEESE SOUP WITH SALMON        Servings: 4

3   oz.       smoked salmon, diced     1   c.     milk
1 1/4 c.      celery, diced            2/3 c.     onion, diced
2   T.        butter or margarine      2   T.     flour
1 1/2 c.      grated cheddar cheese    1 1/2 c.   chicken broth
              pepper to taste

	In a large saucepan, combine celery, onion, pepper and chicken broth.
Cover and bring to boil, reduce heat, and cook 4-5 minutes or until tender.
In a small saucepan, over medium heat, melt butter.  Blend in flour and
cook for 1 minute.  Gradually stir in milk, and cook, stirring, until
thick and bubbly.  Add cheese, and stir until melted.  Stir cheese mixture
into chicken broth, stir in salmon, and heat through.  Serve immediately.

	This is a rich soup, so you might consider diluting the chicken broth
if it seems salty.
===================================================
CROSTINI CON BURRO DI ACCIUGHE (anchovy) Servings: 4

1   loaf      baguette                 1   lb.   butter
16            anchovy fillets in oil   2   T.    red wine vinegar

    In a sauce pan over very low heat, combine all ingredients.  Cook
until anchovies dissolve, 10-12 minutes.  Refrigerate until semi-hard,
spread over split loaf and broil until toasted.
===================================================
SALMON STEAKS WITH CUCUMBER SAUCE      Servings:  4

4   4oz.      salmon steaks, 1/2 inch  1/3 c.  unpeeled cucumber, shredded
2   T.        butter, melted           1   T.    fresh parsley, chopped
2   T.        lemon juice                        hot red pepper sauce (opt)
1/2 c.        sour cream               1/2 tsp.  salt
1   tsp.      chives, chopped

	Place steaks in 8 X 12 inch microwave dish.  Mix melted butter, lemon
juice and pepper sauce, and brush over steaks.  Cover with waxed paper.
Microwave at "high" for 8-11 minutes, rotating dish 1/2 turn every 3
minutes.  Combine sour cream, cucumber, parsley, chives and salt, and
spread mixture over hot steaks.  Microwave at "high" 1-2 minutes until
cucumber is heated through.

Source: _Tacoma News Tribune_
===================================================
SHRIMP DE JONGHE                       Servings:  6

1   lg.clove  garlic, mashed                     juice of 1 lemon
1   c.        butter, softened         2 lbs. cooked, peeled, deveined shrimp
1/4 tsp.      dried tarragon           1/4 tsp.  dried marjoram
3   c.        fine dry bread crumbs              parsley, chopped

	Combine garlic, butter, tarragon and marjoram, and cream until blended
well.  Add bread crumbs and lemon juice.  Alternate layers of shrimp and
bread crumb mixture in buttered baking dish sprinkling parsley over each
layer.  Bake at 375F for 20 minutes or until heated through.  Serve
immediately.

Source: Natalie Oppenheim.
===================================================
FETTUCCINI DI COZZO (mussels in pasta) Servings: 2

1   lb.       mussels                  2   T.    basil pesto
10  oz.       fettuccini               1/2 c.    white wine
1   T.        garlic, pureed           2   c.    heavy cream
1/4 c.        grated parmesan

    Heat saute pan, add olive oil, sear garlic.  Add white wine and mussels.
Steam 4-5 minutes.  Add cream and pesto, reduce sauce by a third.  Add
parmesan, then pasta.  Arrange mussels around edge of a bowl, place pasta
in center, pour sauce over top.
===================================================
ITALIANO GAMBERI (prawns)              Servings: 2

1   lb.       prawns                   2   tsp.  shallots, minced
2   T.        scallions, chopped       1 1/2 c.  feta cheese, crumbled
3   T.        olive oil                1   T.    fresh chopped basil
3/4 c.        white wine               1   c.    tomato

	Peel and devein prawns.  Dice and seed tomato.

    Heat saute pan, add olive oil, prawns and shallots.  Saute until prawns
are halfway done.  Add basil, wine and cheese.  Shake pan constantly, reduce
until 1/2 cup liquid remains, about 3-4 minutes.  Add tomato and scallions
just long enough to warm them.
===================================================
GRILLED SALMON WITH HERB BUTTER        Servings:  4

Sauce:
1   T.        olive oil                4   sprigs fresh parsley
2 1/2 T.      shallots, finely chopped 3/4 tsp.  garlic, finely minced
1   c.        tomatoes, seeded, peeled, cut into 1/4 inch cubes
2   sprigs    fresh tarragon           1/2 c.    rich chicken broth
1/4 c.        heavy cream              16  T.    butter
1   tsp.      dried thyme              2   T.    white wine
			  salt and pepper

Salmon:
1   slab      skinless, boneless fillet of salmon (1 1/4 lbs.)
1   T.        parsley, finely chopped           olive oil
1   T.        chives, finely chopped            salt to taste
1   T.        tarragon, finely chopped
4             oven baked, sun-dried tomatoes

    Preheat an outdoor grill to high.  Heat the 1 T. olive oil in a
heavy saucepan and add the shallots and half teaspoon of garlic.  Cook
over gentle heat without browning for 7-8 minutes.  Add tomatoes and
salt and pepper to taste.  Tie sprigs of parsley and tarragon into a
bundle, and add.  Add chicken broth and bring to a boil.  Cook about 30
seconds, then remove from heat.
	Line a saucepan with a sieve and pour tomato sauce into it.  Drain,
discard parsley/tarragon bundle, set aside tomato pulp.  Bring liquid to
a boil, and add cream.  Cook over moderately high heat, stirring
constantly, about 3 minutes.
	Add butter fairly rapidly, 2-3 T. at a time, stirring constantly.
Cook until butter is melted and sauce is smooth.  Add the tomato pulp,
remaining garlic, thyme and wine.  Bring to simmer, then remove from heat.
	Cut salmon cross-grain into four equal pieces.  Brush lightly on both
sides with olive oil, and sprinkle with salt and pepper.  Brush grill with
olive oil.  Cook about one minute.  Turn salmon a quarter-turn, and cook
another minute.  Turn over, and repeat, extending cooking time to taste.
	Reheat sauce and add chopped parsley, chives and tarragon.  Bring to
a simmer, stirring.
	Spoon portions of the sauce onto heated dinner plates.  Place salmon
in center of the sauce, garnish with sun-dried tomatoes, and serve.

Source:
===================================================
LINGUINI ALLA GAMBERETTO (shrimp)      Servings:

8   oz.       linguini (precooked)     4   oz.   fresh rock shrimp
1   oz.       olive oil                1/2 T.    garlic, pureed
1   oz.       sherry                   1   tsp.  fresh basil
1   oz.       romano cheese, shredded  1/2 c.    chopped spinach
1/4 c.        diced tomatoes           1/4 c.    quartered mushrooms
1   T.        butter

    Heat saute pan over medium high flame, add olive oil.  Add shrimp and
mushrooms, saute for 3-4 minutes.  Add garlic, tomato, basil and spinach.
Flame with sherry and add pasta and butter.  Toss in pan several times to
coat pasta.  Place in serving bowl and top with romano.
===================================================
POISSON EN PAPILLOTE                   Servings:  4

2   T.        unsalted butter          2   T.    dry white wine
1   med.      bay leaf                 1   c.    sliced fresh mushrooms
1/4 c.        chopped green onions     4   tsp.  chopped fresh parsley
2   T.        flour                    1/4 tsp.  salt
1/8 tsp.      white pepper             1/3 c.    milk
4   fillets   sole, flounder, red snapper or seabass
8   oz.       peeled, cooked medium shrimp

    Preheat oven to 425F.  Melt butter in a medium saucepan.  Add wine,
bay leaf, mushrooms, green onions and parsley.  Saute 1 minute.  Stir in
flour, salt and white pepper.  Add milk, stirring constantly, until
mixture comes to a boil and thickens.  Remove and discard bay leaf.

	Cut 4 hearts (15" X 11") from parchment paper.  Place a fillet on
one side of each heart.  Spoon sauce evenly over fillets, and top with
4 to 5 shrimp each.  Fold paper over so edges meet.  Starting at top end,
fold edges over twice to crimp.  Place on baking sheet.  Bake 10 - 12
minutes or until paper begins to turn golden.  To serve, make an 'X'
shaped cut in top of each packet, pull parchment back to expose fish,
garnish with fresh herb sprig.
===================================================
RENAISSANCE POACHED SALMON             Servings:  4

3/4 c.        water                    3/4 c.    beer
2   T.        minced fresh parsley     1/4 tsp.  dried rosemary leaves
1/8 tsp.      dried thyme              1/4 tsp.  salt
4             fish steaks (salmon, halibut, striped bass, etc)
              vinegar to taste                   sprigs of parsley

    In a large saucepan combine all ingredients except fish and parsley.
Bring to a boil, reduce heat, and simmer 5 minutes.  Place fish steaks in
saucepan, cover and poach 10 minutes or until fish flakes.  Remove, and
serve garnished with parsley.
===================================================
SALMON CHOWDER                         Servings: 6

1   lb.       fresh salmon             3   c.     water
2   stalks    celery, chopped          1   sm.    onion, diced
3   med.      diced potatoes, unpeeled 2          carrots, sliced
6-8           allspice                 1   tsp.   dill weed
1/2 tsp.      white pepper             3 1/2 c.   skim milk
2   T.        flour                    1   T.     margarine
1   T.        parsley, minced

	Remove skin and bones from fish.  Cut fish into 1 inch chunks.  Place
water, onions, potatoes, celery, carrots, allspice, dill weed and white
pepper into 4 quart saucepan.  Cover and simmer for 15 minutes.  Add 3
cups milk and the salmon to vegetables.  Blend flour with 1/2 cup skim
milk until smooth, then slowly stir into chowder.  Simmer 10 minutes or
until fish flakes when tested with a fork.  Stir gently, dot with
margarine and parsley, and serve hot with french bread.
===================================================
SOLE IN WHITE WINE SAUCE               Servings:  4 - 6

8   pieces    fillet of sole (1/3 lb ea)
2   c.        water                    juice of 1 lemon
2   med.      white onion              1   clove garlic
10  whole     peppercorns              1         bay leaf
3/4 c.        dry white table wine     1/4 c.    water
6   T.        unsalted butter          3   T.    flour
1/4 tsp.      salt                         dash  cayenne
1/2 c. plus 2 T. half&half             8         mushroom crowns
2   tsp.      crushed dried chervil              salt and pepper

    Rinse sole in water mixed with lemon juice.  Pat dry with a cloth.
Sprinkle each piece on one side with salt and pepper, and dot each with
about 3/4 tsp butter.  Fold each piece over in half lengthwise and place
in a shallow baking dish.

	Slice onion thin.  Scatter onion and garlic slices over sole.  Sprinkle
with peppercorns, and tuck in bay leaf.  Add wine and water.  Cover and
poach in a moderate oven (350F) for 15 minutes.  Drain and save fish stock.
Discard onions, garlic, peppercorns and bay leaf.  Arrange fish on a warm
ovenproof platter -- handle folded pieces carefully as they fall apart
easily.

	Melt 3 T. butter in a saucepan.  Blend in flour, salt and cayenne.
Slowly add fish stock and cream, stirring constantly.  Cook until
thickened.  Spoon hot sauce over fish.  Garnish with mushroom crowns
sauteed in butter.  Sprinkle with chervil.  Place in very hot oven (450F)
for about 5 minutes to heat thoroughly.
===================================================
SOUR FISH CURRY                        Servings:

1   lb.       fish, whole or fillets   1/2 c.    hot water
1 T. + 1 tsp. tamarind pulp (or 2 1/2 T. lemon juice)
1             onion, chopped           1   tsp.  ground turmeric
3   cloves    garlic                   1   tsp.  chili powder
1/2 T.        fresh ginger, chopped    1/4 c.    oil
1   T.        ground coriander         4   tsp.  vinegar or lemon juice
2   T.        ground cumin             1   tsp.  salt

    Soak tamarind pulp in hot water for 10 minutes.  Rub the pulp off the
seeds and dissolve it in water.  Strain liquid; discard seeds.  In a blender,
puree onion, garlic, ginger and 1 tsp. tamarind liquid.  Mix in the ground
spices.  Heat oil in a saucepan.  Fry the spice mixture until it thickens
and darkens, stirring constantly.  Add vinegar, salt and the rest of the
tamarind liquid.  When it comes to a boil, add fish.  Add boiling water if
necessary to immerse fish.  Simmer 8-10 minutes until fish is cooked through.

Source: Nancy Kuwabara
===================================================
SPUMA FREDDA DI SALMONE                Servings:

8   oz.       salmon                   2   c.    water
1   oz.       pickling spice           1/2 tsp.  paprika
1 1/2 c.      whipping cream                     seasoning salt to taste

    Poach salmon in pickling spice and water.  Chill and flake meat.  Whip
cream until very stiff, add salmon, paprika and seasoning salt.
===================================================
MEDIEVAL SWEET AND SOUR FISH           Servings:

2   lb.       carp or other fillet     1/4 c.    flour
1   med.      onion, minced            3/4 c.    white wine
3/4 c.        cider vinegar            4   T.    brown sugar
12       cubebs, coarsely crushed      1/4 tsp.  cloves
1/4 c.        currants                     pinch mace
1/4 c.        raisins                            salt to taste

    Cut fillets into large chunks and dredge them in flour.  Heat oil in a
large heavy saucepan and saute onion until transparent.  Add fish chunks
and brown.  In a bowl, combine remaining ingredients for a sauce.  Pour
over browned fish and onions.  Turn off flame.  Cover and allow to marinate
about 15 minutes.  Simmer uncovered about 5 minutes or until fish flakes
and liquid is slightly reduced.
===================================================
FESTIVE TEMPURA DINNER

This is a collection of recipes designed to make a complete Japanese
meal for 4-6 people  (add your own rice).  I am unfamiliar with much
of what follows (as I am with many of Jana's recipes) and tried to
be as accurate as possible given that.  Sure sounds good!


======================================================================
TEMPURA FISH AND VEGETABLES

This is a list of some examples of foods for frying.

For each person, prepare:
	6-7 slices assorted fresh vegetables;
	4-5 pieces fresh seafood or chicken;

SHRIMP:    Peel, but leave on tail.  Devein without cutting completely
through back.  Spread open, make 2 shallow vertical cuts on each half to
prevent curling.  Dredge in flour, and place on waxed paper until ready
to dip and fry.

PEPPER:    Green or red.  Cut in rings.
ZUCCHINI or CARROTS:      Cut matchstick style.
GREEN BEANS or ASPARAGUS: Cut in half lengthwise if too thick.
SWEET POTATO or POTATO:   Peel and cut paper thin.  Soak in cold water,
pat dry before frying.
SMALL MUSHROOMS:          Cut in half.
LOTUS ROOT:               Peel, cut in 1/4 inch slices.  Soak in mixture
of 1 c. water and 1 tsp. vinegar for 10 minutes.  Pat dry before frying.
JAPANESE EGGPLANT:        Cut in 1/4 inch slices.  Soak in salt water
for 15 minutes, and pat dry before frying.
ONION:                    Cut in 1/3 inch slices.
SNOW PEAS:
MITSUBA:  (Japanese trefoil leaves)

======================================================================
DASHI (Homemade Fish Stock)            Servings:

6   c.        cold water
1-3 inch square dried kelp (konbu)
1/2 c.        bonito (katsuobushi) flakes, or
    2 pkgs (5 grams each) katsuobushi

    Put konbu and water in a saucepan and bring to a boil.  Remove konbu.
Add bonito flakes and boil 1 minute.  Remove from heat and let rest 5
minutes.  Bonito flakes will sink to bottom.  Pour stock through a fine
mesh strainer.  Discard flakes.  Best within 2 days.

Source: Nancy Kuwabara

======================================================================
TEMPURA BATTER                         Servings:

1   c.        flour                    1   tsp.  cornstarch
1/2 tsp.      baking powder            1   c.    ice-cold water
1             egg

    Mix all together quicky, and not thoroughly.  Batter should be
slightly lumpy with a ring of flour remaining on outer edge.  Mix just
before frying.  Keep bowl away from heat, or place inside larger bowl
full of ice water.  Mix separate batters for fish and for vegetables,
or divide recipe in half.  Do not double -- make separate batches.

Source: Nancy Kuwabara

======================================================================
CHAWAN-MUSHI (egg custard soup)        Servings:

1 1/2 c.      dashi or chicken broth   1/4 tsp.  light soy sauce
1 1/2 tsp.    mirin (sweet cooking sake)
1/2 c.        chopped spinach or peas  3   lg.   eggs
2-3           dried shiitake mushrooms 4   oz.   cooked/diced chicken
2   T.        finely slivered bamboo shoots

    Soften mushrooms in water 20 minutes, then slice.  Combine broth, soy
sauce, mirin and salt to taste, and simmer 2 minutes.  Remove from heat
and cool completely.  Beat eggs gently, add to cooled broth, mixing gently
to avoid air bubbles.  Divide meat and vegetables evenly into 4-6 plain
(heatproof) custard cups, and gently pour egg mixture over each, filling
about 3/4 full.  Cover cups with lids or cotton cloth secured with rubber
bands, and set in a hot steamer.  Cover steamer and steam over high heat
for 3-5 minutes.  Reduce heat and steam 10-15 minutes or until custard
sets (test with toothpick -- should come out clean).  Serve hot, or chill
6-8 hours and serve cold.

Source: Nancy Kuwabara

======================================================================
SIMPLE SUIMONO (soup)                  Servings:  4-6

1 1/2 c.      chicken broth            1/2 tsp.  soy sauce
1 1/2 tsp.    mirin (sweet cooking sake)   dash  coarse kosher salt

    Bring ingredients to a boil.  Place garnishes (tiny cubes of tofu,
slivers of green onions, slivers of orange or lemon peel) in soup bowls.
Pour hot stock over and serve.

Source: Nancy Kuwabara

======================================================================
EASY SUNOMONO (Salad)                  Servings:  4-6

4   sm.       Japanese cucumbers, or 1 European cucumber, peeled, sliced
6   T.        rice vinegar             1   tsp.  soy sauce
              black sesame seeds                 green onions, chopped

    Divide cucumbers into small bowls.  Mix vinegar and soy sauce, and
pour over cucumbers.  Garnish with seeds or onions.

Source: Nancy Kuwabara

======================================================================
TEMPURA OIL                            Servings:

4   c.   corn, safflower or peanut oil
          or
3 1/3 c. corn, safflower or peanut oil     2/3 c.    sesame oil

    Use a heavy, deep pan, deep electric skillet, or wok.  Heat oil to
355F.  Use thermometer, or drop in a bit of batter.  If it sinks halfway,
rises quickly, and spins around, oil is ready.  Maintain heat while
frying, and don't overcrowd pan.  Dip vegetables/meat in batter, and
fry 2-3 minutes per side.  Drain thoroughly, and serve immediately.

Source: Nancy Kuwabara

======================================================================
TEMPURA DIPPING SAUCE                  Servings:  4-6

1   c.        dashi or chicken broth   1/3 c.    soy sauce
1/4 c.        mirin (sweet cooking sake)
2   T.        sugar

    Bring all ingredients to a boil, stirring to dissolve sugar.  Divide
into bowls, let cool to room temperature.  Can add 1 c. daikon radish as
option.

Source: Nancy Kuwabara

======================================================================
ORANGE AGAR AGAR (gelatin dessert)     Servings:

1/3 c.        honey                    1 1/2 c.    water
1 1/2 c.      orange juice             3   T.    agar flakes
5-6 med.      oranges                  strawberries or maraschino cherries
                                          for garnish

    Slice top off each orange (about 1/2 inch from top).  Scoop out pulp
(use to make juice, etc).  Slice off enough from bottom of shell so it
will sit upright.  Bring water, juice and agar flakes to a boil, reduce
heat and simmer 10 minutes until agar is well dissolved.  Add honey and
simmer 5 minutes, stirring occasionally.  Pour mixture into orange shells,
and let cool to room temperature, then refrigerate overnight.  To serve,
cut each into quarters or eighths, garnish with berries/cherries.

Source: Nancy Kuwabara

======================================================================
===================================================
THAI MUSSELS or CLAMS                  Servings:

4-5 lbs.      mussels or clams         1   c.    fresh basil leaves
1/2           red onion                1   c.    dry sherry, sake or water

	Heat liquid in large saucepan.  Add rest of ingredients, steam for 7-10
minutes or until shells open.  While cooking, prepare dipping sauce:

1/2 c.        lemon juice or tamarind water
2   T.        fish sauce               1 1/2 tsp.sugar
2   cloves    garlic, crushed              dash  cayenne

    Mix all well.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
===================================================
THAI SHRIMP & PINEAPPLE RED CURRY      Servings:

1 1/2 lbs.    shrimp, shelled and deveined
3   c.        coconut milk             1/4 c.    thick coconut cream
3-4 T.        red curry paste          1 1/2 T.  fish sauce
1   fresh pineapple, peeled and cored, cut into 1/2 inch chunks
2             Kaffir lime leaves, crumbled
1/3 c.        dried rinsed shrimp      1 1/2 T.  sugar

    Put thick coconut cream in pan, stir in curry paste.  Cook until very
bubbly.  Add pineapple, and cook 3 minutes.  Add 2 c. coconut milk and dried
shrimp, cook gently 4 minutes.  Add shrimp, fish sauce, sugar and kaffir
leaves.  Bring to a boil, add rest of coconut milk.  Bring to a boil, reduce
heat, and gently simmer 2 minutes.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
===================================================
TORSK NEWBURG (MICROWAVE)              Servings:  2

Sauce:
2   T.        butter or margarine      1/2 T.    flour
2/3 c.        milk                     2   T.    white wine
1/4 tsp.      salt                     1         egg yolk, beaten

Filling:
1/2 lb.       torsk or cod             1/2 c.    frozen mixed vegetables
1/2 T.        dry bread crumbs         1/2 T.    Parmesan cheese
			  paprika

    Cut fish into 1 inch pieces.  Melt butter, blend in flour until smooth,
stir in milk, wine and salt.  Microwave on high 3-3 1/2 minutes until
mixture boils and thickens, stirring once or twice.  Blend a little of
mixture into egg yolk, and return to remainder of mixture.  Microwave on
high, uncovered, 30-60 seconds or until thickened, stirring once.  Beat as
necessary to smooth.
	Microwave on high the fish and vegetables 3 1/2-4 minutes, stirring
once.  Drain, add sauce, mix to blend.  Spoon into 2 individual dishes.
Sprinkle with a mixture of bread crumbs, Parmesan cheese and paprika.
Microwave on high, uncovered 1 1/2 - 2 minutes.

220 calories each of two servings.
=======================================================================
NOSALT SEASONING                       Servings:

1   T.        onion powder             1   tsp.  ground celery seed
1   T.        horseradish powder       1   tsp.  garlic powder
1   T.        cumin powder             1/2 tsp.  coarse ground pepper
1   T.        paprika                  1/2 tsp.  dry mustard
1   T.        finely ground dry parsley flakes
1   tsp.      leaf thyme

    Mix well into a bottle.
=======================================================================
PICKLE-CAULIFLOWER MEDLEY              Servings:  6

1   med.      head cauliflower         1/4 c.    chopped onion
1   c.        dill pickle liquid       4   med.  pickles, quartered
1   sm.clove  garlic, crushed          1/4 c.    sliced radishes
1/4 tsp.      liquid artificial sweetener

    Separate cauliflower into flowerettes.  Cook in boiling salted water
for 6-7 minutes, or until tender-crisp.  Drain.  Combine pickle liquid,
garlic, sweetener and onion in a shallow dish.  Add cauliflower, pickles
and radishes.  Toss lightly to coat vegetables.  Cover, chill for 12
hours, turning occasionally.  Drain before serving.

Source: Natalie Oppenheim
===============================================
BASIL VINAIGRETTE                      Servings:

1/3 c.        olive oil                2   T.     red wine vinegar
1/2 tsp.      salt                     1/4 tsp.   pepper
2   T.        fresh basil (or 1/2 tsp. dry basil)
1   T.        chopped fresh parsley    2   T.     grated Parmesan
1/2 tsp.      dry mustard

	Whisk together vigorously.
===============================================
CRANBERRY SALAD                        Servings:  6-8

1   3oz. pkg. lemon jello              1          apple, peeled, chopped
1   c.        sugar                    2   c.     raw cranberries, ground
1 1/2 c.      boiling water            1/2 c.     celery, minced
1             orange, ground                      walnuts, chopped

    Mix and cool jello.  When it begins to cool, add all other ingredients.
Mix well and chill.
===============================================
CRANBERRY WALDORF SALAD                Servings:

1   pkg.      large marshmallows       3/4 tsp.   salt
1 1/2 lb.     cranberries              1 1/2 c.   green grapes
2 1/2 c.      sugar                    1 1/2 c.   chopped walnuts
1 1/2 qt.     tart red apples          1 1/2 c.   whipped cream

	Grind cranberries and combine with marshmallows and sugar.  Cover,
and chill overnight.  Pare and chop apples.  Add apples, grapes, walnuts,
salt and whipped cream to mixture.  Garnish with clusters of grapes and
chopped cranberries.
===============================================
CUCUMBER SALAD                         Servings:  4-6

1/2 tsp.      ground cumin             2   c.     fresh cucumbers
3   T.        peanut, vegetable or corn oil
2   T.        fresh dill or parsley,   1   T.     white vinegar
                finely chopped                    salt to taste
			  fresh ground pepper to taste

	Peel cucumbers with a swivel-bladed paring knife.  Split each in half.
Using a melon ball cutter or spoon, scoop out the seeds.  Cut each half
into thin slices and put in a mixing bowl.  Sprinkle lightly with salt.
Cover and chill at least 1/2 hour.
	Line a mixing bowl with cheesecloth and pour the cucumbers into it.
Squeeze lightly to extract most of the liquid.  Put the cucumber slices
into another bowl and sprinkle with cumin, salt and pepper.  Add the
vinegar and oil, and toss.  Put into a serving dish and serve sprinkled
with dill or parsley.

Source: Pierre Franey
===============================================
CURRY DRESSING                         Servings:

1   c.        white vinegar            1 1/3 c.   salad oil
2   T.        chopped chutney          2   tsp.   curry powder
2   tsp.      salt                     1   tsp.   dry mustard
1/2 tsp.      Tabasco

	Whisk together until well blended.  Use with pasta and chicken,
combined with chopped dates.  Garnish with chutney, coconut or peanuts.
===============================================
FRENCH SALAD DRESSING                  Servings:

1   sm.       onion                    1   c.     oil
1/2 c.        sugar                    1   c.     vinegar
1/2 tsp.      salt                     1/2 c.     water
1/2 tsp.      pepper                   1   T.     chili sauce/catsup
1/2 tsp.      dry mustard              1   T.     worcestershire sauce
1   T.        paprika                  1   sm.can tomato sauce

	Blend thoroughly.
===============================================
FRENCH SALAD DRESSING                  Servings: 3 cups

1   c.        cider vinegar            1   sm.    onion, chopped
1   c.        oil                      1/2 tsp.   salt
1/2 c.        water                    1/2 c.     sugar
1/2 tsp.      pepper                   1   T.     Worcestershire
1/4 tsp.      dry mustard              8   oz.    tomato sauce
2   tsp.      paprika

	Combine all ingredients in a blender.  Liquify one minute.  Does not
require refrigeration if used within 2 months.
===============================================
GEORGIA'S 3-BEAN SLALD                 Servings:  8-10

1   can       kidney beans             2/3 c.     cider vinegar
1   can       wax beans                1   tsp.   salt
         OR                            1/2 tsp. (heaping) pepper
1   can       garbanzo beans           1          onion, thinly sliced
1   can       regular cut green beans  1          green pepper, sliced
1/3 c.        oil                      2/3 c.     sugar

    Drain and rinse kidney and garbanzo beans.  Drain wax and green beans.
Mix beans lightly with oil, sugar, vinegar, salt and pepper.  Marinate.
Before serving, add onion and green pepper.

Source: Georgia Loucks
Date: 1 Apr 88
===============================================
GREEK TORTELLINI SALAD                 Servings:

1/2 c.        olive oil                1/4 c.     white wine vinegar
1/2 c.        chopped green onion      3   cloves garlic, finely chopped
1   T.        dry basil                1   tsp.   dry dill

	Whisk together and let stand for about 10 minutes to soften spices.

1   lb.       cheese tortellini        1/2 c.     crumbled feta cheese
8   oz.       canned artichoke hearts  1/2 c.     sliced black olives
1/2 c.        toasted walnuts

	Gently combine all ingredients and dressing.  Don't let stand too long
as olives stain pasta and look bad.
===============================================
LEMON BASIL DRESSING                   Servings:

6   cloves    garlic, minced           2   c.     olive oil
1/2 c.        loosely packed fresh basil (or 1 1/2 T. dry basil)
1/2 c.        fresh lemon juice        1   T.     salt
1   tsp.      pepper

	Mince garlic, add basil and pulse in Cuisinart until fine.  Add
remainder and pulse a few times until well blended.  Use for seafood
pasta salad (covers 1-1 1/2 pounds of pasta).
===============================================
MACARONI SALAD                         Servings:  1 qt. @ 1/3 c. per

10  oz.       elbow macaroni           5   oz.    frozen peas, defrosted
1/2 lb.       cheddar cheese, grated   1          onion, chopped
6   oz.       sweet pickle relish      4          eggs, hard boiled, chopped
1/2 lb.       celery, chopped fine     1   tsp.   salt
1   c.        mayonnaise

    Cook macaroni, drain and chill.  Add remaining ingredients.  Mix lightly,
chill.
===============================================
RED WINE VINAIGRETTE                   Servings:

2   c.        red wine vinegar         3   T.     sugar
1/2 c.        Dijon mustard            4   tsp.   salt
4   tsp.      pepper                   1/4 c.     chopped fresh parsley
4   c.        olive oil

	Whisk together until well blended.  Good heated.
===============================================
RENAISSANCE SALAD                      Servings:

   Use a base of spinach and shredded red cabbage.  Add small bits of the
following ingredients, to taste:

almond slivers
raisins
minced figs
capers
olives
currants
minced pickles
orange segments

Use a dressing of oil, vinegar, lemon juice, pinch of sugar, and salt to
taste.
===============================================
SALMON SALAD ON THE HALF SHELL         Servings:  6

3             avocados                 1 1/2 tsp. lemon juice
              lettuce                  1   sm.clove garlic, minced
1   15oz. can salmon, chilled          1/8 tsp.   dry mustard
2   T.        green onion, sliced      1/4 tsp.   salt
2   T.        celery, sliced               dash   pepper
1/3 c.        oil                      1 1/2 tsp. parsley, minced

    Halve, pit and peel avocados.  Arrange on lettuce-lined plates.  Drain
salmon, and separate into chunks.  Toss salmon lightly with green onion and
celery.  Fill avocados with salmon mixture.  Combine remaining ingredients
in a jar with tight-fitting lid.  Cover and shake jar vigorously.  Drizzle
over salmon mixture.
===============================================
SESAME DRESSING                        Servings:

1   c.        corn oil                 1   c.     rice vinegar
1/2 c.        soy sauce                2 T. plus 2 tsp. sugar
4   tsp.      dry mustard              2 1/2 tsp. salt
2   tsp.      peanut butter            2   tsp.   sesame oil
2   tsp.      ginger                       dash   white pepper

	Whisk together vigorously or pulse a few times in Cuisinart.  Good
with poultry or oriental vegetables.
===============================================
THAI BEEF SALAD                        Servings:

Peanut Dressing:
1/2 c.        rice wine vinegar        1/3 c.     corn oil
1   tsp.      salt                     1   T.     sugar
3/4 tsp.      minced garlic            1/2 tsp.   crushed red pepper flakes
1 1/2 tsp.    soy sauce                1 1/4 tsp. tabasco
2   T.        fresh lime juice

	Whisk together until well blended.

1 1/2 lbs.    cooked rare beef strips  2   med.   cucumbers
1/4 lb.       blanched snow peas       1/2 lb.    fresh bean sprouts
1 1/2 c.      julienned red sweet peppers
2   c.        sliced red cabbage       1   c.     sliced scallions
1   lb.       pasta

	Peel, seed, and slice cucumbers into 1/4 inch crescents.  Cook 1 lb.
of rice noodles or some other thin pasta.  Combine all ingredients.
Garnish with chopped salted peanuts.
===============================================
THAI SPICY TOFU                        Servings: 3-4, as salad or vegetable

8   oz.       firm tofu                1/4 c.    sliced red onion
1/4 c.        mint leaves              2   lbs.  raw assorted vegetables
1 1/2 T.      fish sauce                   (broccoli, cabbage, green beans, etc)
2 1/2 T.      lime juice               1/3 tsp.  ground chilis

    Cut vegetables into bite size pieces.  Cut tofu into 1/4 inch cubes, and
put on paper towels for 15-30 minutes to dry.  Heat wok, add tofu (no oil),
and heat through.  Mix all remaining ingredients in a bowl.  Line a serving
platter with lettuce leaves, arrange vegetables and tofu on top.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
===============================================
TOMATO HERB DRESSING                   Servings:

2   c.        canned, diced tomatoes, drained
1 1/2 c.      mayonnaise               1/2 c.     Dijon mustard
1/4 c.        cider vinegar            2   tsp.   basil
2   tsp.      thyme                    2   tsp.   marjoram
2   tsp.      rosemary                 1/4 c.     chopped fresh parsley
			  salt and pepper

	Whisk together until smooth.  Allow to stand at least one hour to
mellow.  Use for vegetarian pasta salad, fresh vegetable/cubed cheese
salads.  Do not toss salad until shortly before serving as dressing
tends to get thick after a while.  Also used as vegetable dip.
===============================================
TOMATO TORTELLINI                      Servings:

1/4 lb.       thinly sliced pepperoni  1   c.     sundried tomatoes, in oil
1   T.        green peppercorn mustard 2   cloves chopped garlic
2   tsp.      lemon juice              1/2 tsp.   red pepper flakes

	Coarsely grind above in Cuisinart by pulsing.

2/3 c.        olive oil                1   lb.    cheese tortellini
3   T.        chopped green onion

	With Cuisinart running, add oil in quick, steady stream.  Toss green
onion with cooked tortellini, then combine with dressing.  Serve at
room temperature.
