6 oz SR flour
6 oz Margarine
6 oz Sugar (caster or soft brown)
2 lg Eggs
Rind of 1 lemon,grated
Finely

Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting
tin. Cream the margarine and sugar in a bowl until soft. Beat the
eggs in a basin and gradually beat into the creamed mixture. Fold in
the flour and the grated lemon rind. Spread the mixture evenly in
the tin and bake for 30 to 40 minutes until springy to the touch.
For the topping, mix the caster sugar and lemon juice together, and
while the sponge is still hot pour the mixture over the top of the
cake. Leave to cool in the tin and cut into slices.

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Recipe By : anne@CYPRESS.CRAY.COM Tue Oct 9 10:52:08 1990
Serving Size : 0 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Gruyere cheese (from Switzerland)
1/2 pound Appenzeller cheese (from Switzerland)
1/2 pound Tilsit cheese (from Denmark) or Vacherin (
3 1/2 cloves garlic (or as much as you want)
1 1/2 cups dry white wine
3 tablespoons Kirsch
Potato starch mixed with water — as thickener
Freshly grated black pepper

Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
kirsch (on the stove). Stir often. Add more wine if the cheese seems too
dry as it’s melting. When cheese is melted, add a little
potato-starch-water mixture to thicken. Add pepper to taste. Transfer
fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
dunked (stir with the bread), to prevent cheese from clumping.

She adds that one should not drink cold beverages with cheese fondue, or
your stomach will be sorry. She says white wine or tea is best, and
warm-ish Coke or mineral water is OK. She said NEVER drink beer with Swiss
fondue. (She was quite firm on this last point.)

– - – - – - – - – - – - – - – - – -

2 ea Eggs
1 c Sugar
1/2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Dates; chopped
1 c Nuts; chopped

Beat eggs until light. Add sugar and blend. Sift
together dry ingredients, add to egg mixture. Stir in
dates and nuts. Spread mixture in well buttered pan
and bake in slow oven 300 F. about 20 minutes. When
cool cut into squares and roll in granulated sugar.

Source: Mrs. Elmer Fry, Woodgrove Grange, Delaware
County, OH

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Recipe By : Bean – Bean Education and Awareness Network (1994)
Serving Size : 16 Preparation Time :0:00
Categories : Beans Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound blackeye beans
1 cup cooked wild rice
1 cup cooked white rice
1 large tomato — diced
1 green bell pepper — diced
1 cup whole kernel corn
fresh herbs — for garnish
DRESSING —–
3 tablespoons fresh oregano — chopped
1 1/2 tablespoons fresh thyme — chopped
2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt — optional
pepper — to taste

Prepare blackeye beans according to dry packaged bean method below. Rinse and
cover with fresh water. Bring to a boil and cook 30 to 40 minutes. Do not ove
rcook. Beans should be firm.
Prepare dressing by whisking together oregano, thyme, white wine vinegar,
olive oil, salt and pepper. Set aside.
On a platter, combine white and wild rice, tomato, onion, bell pepper and
corn. Add cooked blackeyes. Add dressing and toss to combine. Season with add
itional salt and pepper. Garnish with fresh herbs. Serve immediately. Makes 16
3/4 cup servings.

DRY BEAN PREPARATION METHOD – Rinse beans well. In a saucepan, cover beans wi
th water at least 2 inches above the beans and bring to a boil over high heat.
Simmer for 5 to 10 minutes. Turn off heat and let stand at least one hour befo
re proceeding with recipe.

mcRecipe 23Au96 patH
– - – - – - – - – - – - – - – - – -

NOTES : “Inspired by traditional Hoppin’ John, this recipe combines blackeye be
ans and rice in a new way.”

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Zucchini — peel/slice/steam
1 c Sour cream
1 t Cumin seeds — toasted/ground
1/2 ts Salt

Blend all the ingredients. Serve the soup chilled.

Source: “Cold Soups” by Linda Ziedrich

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Cold water
3/4 c Green split peas
2 tb Pearl barley
1/4 c Baby lima beans
2 c Sliced carrots
1 lg Onion, diced
Handful of celery tops, cut
-up
4 tb Commercial chicken soup base
2 tb Butter or margarine
1 t Dillweed
1 pn Sugar
1/4 c Buckshot (pellet shaped
-pasta)

Salt pepper to taste

Place water in stock pot. Add split peas, pearl
barley and lima beans. Cook until peas are mush. Add
carrots, onion, celery tops, chicken soup base, butter
or margarine, dill weed, sugar, pasta, salt and
pepper. Cook slowly until vegetables are done. Stir
frequently to prevent scorching on bottom. May be
frozen. More water may be added to soup if too thick.
Cook for 3 to 4 hours.

Makes 8 to 10 servings.

NOTE: This recipe was developed by a woman who sells
the soup at Hadassah Bazaars. She says the secret to
the soup is long slow cooking and the addition of the
dill weed. It’s a very tasty one!

Posted by Debra Young. Courtesy of Fred Peters.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
1 1/2 c WARM WATER, 105-115 DEGREES
3 tb SUGAR
1 tb SALT
1/2 ts BLACK PEPPER
1 tb TABASCO PEPPER SAUCE
4 tb JALAPENO PEPPER, FRESH
-AND FINELY CHOPPED
4 c FLOUR, ALL-PURPOSE
1 ga WATER

stir yeast into 1 1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. stir in
sugar, salt, pepper, tabasco, 3 tablespoons jalapeno,
and enough flour to make a soft dough. knead dough on
lightly floured board until smooth and elastic, adding
remaining flour as necessary.
let dough stand in warm place 15 minutes. punch down
dough; roll on lightly floured board into a rectangle
13 x 4 inches, about 1 inch thick. cut dough into 18
strips with floured knife. roll each strip gently to
form rope 1/2 inch thick. moisten ends of rope and
press together to form bagels. place bagels on
floured cookie sheets. let stand covered 20 minutes.
heat one gallon of water to boiling in large stock
pot. reduce heat to medium. place 3 to 4 bagels in
stock pot. simmer uncovered 7 minutes (no longer).
drain on towel. repeat with remaining bagels. heat
oven to 375 degrees. brush bagels with beaten egg,
sprinkle with remaining jalapeno pepper. bake bagels
on ungreased cookie sheet until golden, 30 to 35
minutes. cool on wire rack. serve with cold sliced
roast beef or chicken.

– - – - – - – - – - – - – - – - – -

2 lb Stewing beef 9 c Water
3 tb Butter 1/4 ts Caraway seeds
1 Onion, chopped 4 Medium carrots, sliced
1 Clove garlic, minced 4 oz Wide noodles
1 tb Paprika 10 oz Frozen cut green beans
2 cn (10 3/4 oz) tomato soup 1 c Sour cream

Using large soup kettle, brown beef on all sides in butter; remove beef and
set aside. Brown onion and garlic in butter until soft, stirring
occasionally. Stir in paprika. Return beef to kettle; add soup, water,
caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer
45 minutes. Stir in noodles and green beans with soup over high heat. Once
soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
Stir occasionally. Stir in sour cream until blended. Heat, but do not
allow to boil.

—–

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large cucumbers
4 scallions (white only) — sliced
2 Tbsp. butter
1 Tbsp. salad oil
2 1/2 C. chicken broth
2 Tbsp. flour
1/2 C. milk
1 1/2 Tbsp. fresh lemon juice — strained
2 Tbsp. dried dill weed
1/2 Tbsp. salt or to taste
1/4 Tbsp. white pepper
2 C. sour cream
chopped chives

Peel, seed and slice the cucumbers. In a heavy 10 to
12-inch skillet, saute the cucumbers and scallions in the
heated butter and oil for about 10 minutes, stirring occasionally.
Stir in the flour and cook slowly for 3 to 4 minutes,
stirring frequently. In a 2 quart saucepan, heat the chicken
broth and milk and stir this slowly into the cucumber mixture.
Add the strained lemon juice, dill weed, salt and pepper.
Simmer gently, stirring for about 10 minutes, until thickened.
Put into blender until smooth. Put the soup into a large
mixing bowl. Cool completely. Add sour cream, taste for
seasoning. Cover and refrigerate for at least 6 hours. Serve
in chilled soup bowls, garnished with chopped
chives.

– - – - – - – - – - – - – - – - – -

2 ea 1″ cubes of ginger chopped 8 ea cloves of garlic
1 1/2 c beef broth 10 T vegetable oil
2 lb lamb or beef stew meat 10 ea whole black cardamoms
2 ea bay leaves 6 ea whole cloves
10 ea whole peppercorns 1 ea 1″ stick cinnamon
2 ea medium onions 1 t ground coriander
2 t ground black cumin 4 t red paprika
1/2 t cayenne pepper 1 1/4 t salt
6 T plain yogurt 1/4 t garam masala
1 x black pepper

Put the ginger, garlic, and 4 tablespoons water in blender. Blend well
until you have a smooth paste.
Heat the oil in a wok to medium high heat. Brown the meat cubes in
several batches and set to one side. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and
wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions. Stir and fry for about 5 minutes or until the
onions turn a medium brown color. Put in the ginger garlic paste and
stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30
seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30
seconds or until the yoghurt is well blended. Add the remaining
yoghurt, a tablespoon at a time, in the same way. Stir and fry for
another 3-4 minutes.
Now add the rest of the broth (a little more for beef than lamb). Bring
the contents of the pot to a boil, scraping in all browned spices on the
sides and bottom of the pot. Cover, turn heat to low and simmer for
about an hour if lamb and two if beef. Every 10 minutes or so, give the
meat a good stir. When the meat is tender, take off the lid, turn the
heat up to medium and boil away some of the liquid. You should end up
with a tender meat in a thick, reddish brown sauce. All the fat that
collects in the pot may be spooned off the top. Sprinkle the garam
masala and black pepper over the meat before you serve and mix them in.

—————————————————————————–