1 pk Party rye
1 lb Mild sausage
1/2 lb Velveeta, cut in chunks
1/2 lb Mozzarella, shredded
1 tb Oregano
1 tb Minced onion
1 Green pepper, fine dice
12 oz Tomato paste
Romano, grated

Brown the meat, drain. Add the spices. Cover with the cheese.
Cover with
lid. On low heat, heat until the cheese melts.

Spread the bread slices with a small amount of tomato paste to
cover. Put
enough meat mixture on top to cover the bread. Sprinkle the
tops with
green pepper and then romano.

Freeze. When thoroughly frozen, place in plastic bags and keep
until
needed.

When ready to serve, take the frozen pizzas and place on a flat
sheet. Bake
at 350~ for 8 – 10 minutes.

—–

1/2 lb Bean curd
1 Green pepper, sliced
1 Leek, sliced
2 Green chilies, chopped
3 tb Oil
2 Red chili peppers
1 tb Soy sauce
1 tb Dry sherry
2 tb Yellow bean paste
2 ts Sesame oil

Cube the tofu. Wash vegetables. Heat oil in a wok
fry the bean curd for 2 minutes. Remove drain. Add
more oil if necessary stir fry the vegetables red
chilies for 2 minutes. Add soy sauce, sherry yellow
bean paste. Mix well, add the bean curd stir
together for 2 minutes. Sprinkle on the sesame oil
serve with rice.

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
EQUIVALENTS

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar.
Sweet n’low- 1/3 tsp for 1 tablespoon sugar. Liquid
Sucaryl-1 tablespoon for 1/2 cup sugar. Adolph’s Sugar
Substitute-1/4 tsp for 1 tablespoon of sugar. Liquid
Sweet 10- 1 tablepsoon for 3/4 cup sugar, 4 tsp for 1
cup sugar. Weight Watchers- 1/8 tsp for 1 tsp sugar,1
tablespoon for 1/2 cup sugar. Sweet 10 tablets and
Equal tablets- 1 tablet for 1 tsp sugar. Equal,
granulated- 1 packet for 2 tsp sugar. From the New
Diabetic Cookbook. From Prodigy’s Food and Wine
Bulletin Board.

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Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Mcdougall Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 Corn Husks
4 1/2 c Masa Harina
1 1/2 ts Anis, powdered
1/2 ts Salt
2 1/4 c Water
2 c Winter Squash,Cooked Pureed

Immerse dried corn husks in warm water for 10 minutes
In a separate bowl combine masa harina and anis. Set
aside In a medium sized sauce pan, bring salt and
water to a boil Add squash, then masa mixture to water
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Roll dough into a 14″ log. Cut dough into 1″ long
pieces Form each piece into a ball then a cegar shape
and wrap in corn husk Cook tamales according
todirection in Tamales: Basic PRocedure ** Hints:
Serve with abean sauce or savory dipping sauce For a
sweet treat top leftover huminta with apple sauce or
warm stewed fruit.
*** Vegetarian Gourmet, Summer 1993, Don Matesz ***

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1 T Vegetable oil
1 md Onion, finely sliced
1 Clove garlic, sliced finely
1 ts Coriander
1 ts Laos
225 g Shelled fresh or frozen
Shrimps, cut into thin
Slices
1 Red chilli, crushed
225 g Cabbage, chopped coarsely
225 g Cauliflower, parted into
Florets
1 sm Carrot, diced
225 g String beans, removing
Strings and cut 3 parts ea.
1 sm Eggplant, cubed
1 1/2 ts Salt
3 c Coconut milk
1 Salam leaf

Heat oil in pan and saute onion lightly. Add garlic, coriander and laos.
Fry for 1 minute.

Add shrimp and saute for 2 minutes.

Add chilli, cabbage, cauliflower, carrot, string beans, eggplant and salt.
Cover and cook over low heat for about 10 minutes.

Then add coconut milk and salam leaf and cook uncovered, stirring almost
continously, until vegetables are tender. Serve with rice.

NOTE: Chicken pieces can be substituted for shrimps.

Compiled by Imran C.
Gold Coast, ‘Oz

—–

2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic, Minced
28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks
2 c Cabbage; Shredded,Abt 1/2 Hd
2 c Zucchini; Sliced, 2 Sm
1 c Elbow Macaroni; Uncooked, OR
1 c Spaghetti; Broken, Uncooked
2 c Water
1/2 c Red Wine Or Water
2 ts Beef Bouillon; Instant
1 1/2 ts Salt
1 1/2 ts Italian Seasoning

————————–GARNISH————————–
1 x Parmesan Cheese; Grated

Cook and stir the meat onion, and garlic in a Dutch
oven until the meat is brown. Drain off the excess
fat. Stir in the undrained tomatoes, undrained kidney
beans, the undrained corn, and remaining ingredients
except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer,
covered, until the macaroni and vegetables are tender,
about 30 minutes, stirring occasionally. Serve hot
with the Parmesan cheese.

—–

———————–NOODLE DOUGH———————–
1/2 ts Salt
2 Eggs; slightly beaten
2 c Flour; unsifted,(scant)
-OR- instead of making
-noodles, buy Won-Ton
-skins

———————-CHICKEN FILLING———————-
2 c Cooked chicken; minced
1 tb Onion; minced
1 Egg
Salt and pepper; to taste

——————-CHICKEN LIVER FILLING——————-
2 c Broiled chicken livers
2 Eggs; hard boiled
1 Onion; small minced
Salt and pepper
1 tb Schmaltz; chicken fat

———————–MEAT FILLING———————–
2 c MEAT; Cooked and ground
1 Egg
1 tb Onion; minced
Salt and pepper

———————-CHEESE FILLING———————-
2 c COTTAGE CHEESE; FARMERS, DRY
3 tb Matzo Meal; OR bread crumbs
1 Egg
2 tb Onion; minced
Salt and pepper

NOODLES: This is a lost art. may I add that I usually
use wonton skins and make life easy for myself; but
once in awhile….

1. Add salt to eggs, add eggs to flour. Mix with your
hands until the dough leaves the sides of the bowl. It
should be fairly stiff. Knead until dough is smooth
and elastic.

2. Roll out on a lightly floured board (or on a white
cloth). Roll and stretch until it is paper thin…well
very thin.

3. Cut into 3″ squares. Place one T of filling in
center of each square and fold to make a triangle.
Crimp edges with a fork and cook in boiling water. If
you have a pasta machine (or I sometimes use a Food
Processor) go for it.

4. Cook until they rise to the top; about 10 or 12
minutes. DO NOT COOK IN THE SOUP. You may warm them in
the soup.

FILLINGS. These days I zap all the ingredients for
each type of filing in the Food Processor, leaving the
eggs for last. For the cheese filling, you just want
to combine the ingredients.

NOTE: I would serve all but the cheese with Chicken
Noodle soup or as an appetizer or side dish.. The
Cheese Kreplach are usually served on the side (for a
dairy meal) with sour cream. Each of these recipes
makes about 30; figure at least 3 each

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

—–

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 14 ounce cans sweetened condensed milk
2 cups sugar
4 cups half-and-half
2 cups whipping cream
4 eggs — lightly beaten
4 cups milk

Pour sweetened condensed milk into two 8-inch square baking
dishes. Cover with aluminum foil. Place dishes in a larger
shallow pan filled with hot water to depth of 1/4 inch. Bake
at 425 degrees for 1 hour and 20 minutes or until condensed
milk is thick and caramel colored (add hot water to pan as
needed). Remove foil; let caramelized milk cool.

Combine sugar, half-and-half, and whipping cream in a
saucepan. Bring to a boil over medium heat, stirring
constantly. Gradually stir about one-fourth of hot mixture
into eggs; add to remaining hot mixture, stirring
constantly. Cook over medium heat, stirring constantly, 1
minute. Remove from heat, and stir in caramelized milk. Let
cool. Chill thoroughly.

Pour caramelized milk mixture into freezer can of a 1
1/2-gallon hand-turned or electric ice cream freezer; add
milk, stirring well. Freeze according to manufacturer’s
instructions. Let ripen at least 1 hour.

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Recipe By : A Well Seasoned Appetite
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ham
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fiddleheads, trimmed and cleaned — * see note
1/2 pound pancetta — cut into 1/4″ dice
kosher salt and freshly ground pepper — to taste

Bring a pot of lightly salted water to a boil. Add the fiddleheads and
blanch for 5 minutes. Drain. Place the pancetta in a large skillet over
medium heat and fry until browned. Add the fiddleheads and saute for 2
minutes. Season with salt and pepper. Divide among 4 plates and serve
immediately.

– - – - – - – - – - – - – - – - – -

NOTES : In the introduction to the “As Life Unfurls” section, Molly O’Neil
wrote: “Delicate and changeable as they are, fiddleheads should not be
misconstrued as low maintenance. Their fibrous stems need to be snipped and
the tight fronds must then be soaked and soaked again to wash away the tawny
parchment shreds that protect each strand from the cold. The tight coils
then need to be cooked, most gently.”

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Swedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Biscuit mix
3 tb Butter
1/4 c Light cream
FILLING:
1 Onion, large, sliced or
-chopped
2 tb Butter
2 Eggs, beaten
2 c Natural Gruyere cheese (1/2
-lb), shredded
1/4 ts Salt

PASTRY:

A Swiss cheese pie is called “flan.” The pastry for
this pie is sometimes closer to a rich biscuit dough,
but in other versions a short pastry may be used. The
word “flan” means different things in different
countries; In Spain it is plain cramel custard, in
France a fruit tart in pastry, in Switzerland a cheese
custard in pastry. And sometimes Swiss Flan is made
with onions and cheese in custard!

TO MAKE THE PASTRY, chop butter into the biscuit mix,
work in cream, and roll out on lightly floured board;
or press into a 9 inch pie plate, fluting the edges.
Chill while preparing filling.

FOR THE FILLING, cook onion in butter until golden;
cool slightly. Add eggs, cheese, and salt. Pour this
mixture into pastry, and bake in oven preheated to 425
degrees F. (very hot) for 15 minutes; then reduce heat
to 350 degrees F. (moderate) and continue baking 25 to
30 minutes or until a knife inserted in the center
comes out clean. Serve warm as a luncheon entree to 4
to 6 persons, or cut into small wedges for appetizers.
Makes 10 to 12 appetizers.

VARIATIONS: Instead of this pastry, regular pie crust
may be used. Or make pastry of 1 cup flour, 1 teaspoon
baking powder, 1/4 teaspoon salt, 1/3 cup butter, and
1 beaten egg. Do not attempt to roll out this
butter-rich pastry; press it with your fingers into
pie pan, fluting the edges.

From: A Salute to Cheese, by Betty Wason, Hawthorn
Books, Inc., 1966.

Shared by: June Hoffman, 8/93

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