PICE BACH (WELSH CAKES) WELSH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
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1 lb Plain flour
1 t Baking powder
1 t Mixed spice
4 oz Margarine
4 oz Lard
6 oz Caster sugar
4 oz Currants
2 Eggs
Milk

SIft the flour, baking powder, and mixed spice; rub
in the margerine and lard; add the sugar, currants
and beaten egg. Mix in Milk to make a stiff dough and
roll out 1/4″ thick. Cut into 2″ rounds and bake on a
hot griddle until golden brown, after about 4 minutes
on each side. British Cookery (BTA/BFPC)

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Popularity: 4% [?]

Title: REESE PEANUT BUTTER BARS
Categories: Snacks, Desserts, Chocolate
Yield: 30 servings

1 c Melted Margarine
1 c Peanut butter
2 c Graham cracker crumbs
2 1/2 c Powdered sugar
12 oz Chocolate chips

Mix first 4 ingredients and put into a greased 9 by 13 inch pan. Melt
chips and spread over bars. Ready to eat. ( Does not need baking). Cut into
bars. Yield: 24 to 30.

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Popularity: 3% [?]

Title: Herb-Pepper Cheese
Categories: Appetizers
Yield: 2 Cups

1 2.5 oz pkge. herb soup mix
1 8 oz. pkge. cream cheese,
-softened
1/2 c Butter or margarine,
-softened
2 tb Milk
1 tb White wine vinegar
1 Garlic clove, pressed
1 tb Grated onion
1/2 ts Freshly ground pepper

Combine all ingredients in a large bowl; stir well.
Cover and chill. Let stand at room temperature 30
minutes before serving with crackers and fresh
vegetables. Yield 2 cups. Typed in MMFormat by
cjhartlin@msn.com Recipe by Rita W. Cook-Southern
Living Magazine Apr.97

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Popularity: 3% [?]

PEAR-RHUBARB COBBLER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 pk Frozen rhubarb (10 ounces)
3 Ripe pears, any variety
2 tb — Water
1/4 c Sugar *
2 tb Cornstarch
1/4 ts Cinnamon
1 tb Cinnamon candies (red hots)
1/8 ts Salt
1 1/2 tb Butter or margarine
—–CRUST—–
1 1/4 c Biscuit mix
1 tb Sugar
2 tb Butter — melted
1/2 c Milk

* Note: If rhubarb is unsweetened, increase sugar to
2/3 cup.

FILLING: Thaw package of rhubarb. Wash, core, and
peel pears; cut into 1/2-inch cubes. Add to rhubarb
along with water.

Combine sugar, cornstarch, cinnamon, cinnamon candies
(red hots), and salt. Add to fruit mixture. Pour into
greased 8-inch square baking dish. Dot with butter.
Cover and bake in hot oven (400 F) 10 minutes, or
until bubbling.

CRUST: Combine biscuit mix and sugar; add butter and
milk. Mix with a fork.

Drop by spoonfuls on hot fruit mixture. Sprinkle
additional sugar on top. Continue baking until biscuit
is done, 15 to 20 minutes.

[ FARM JOURNAL's Complete Pie
Cookbook; 1965 ]
per Fred Peters Submitted
By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY
1995 070254 -0600

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Popularity: 4% [?]

Title: MAPLE CREAM PIE
Categories: Pies
Yield: 1 pie

1 Can sweetened condensed milk
2/3 c Real maple syrup
Pinch of salt
1 Cooked pie shell
Whipped cream

Combine sweetened condensed milk, syrup, and salt in saucepan. Heat
(stirring CONSTANTLY) over very low heat until bubbles in center. Cool
slightly. Pour into precooked shell. Top with whipped cream when ready to
serve.

Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

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Popularity: 3% [?]

Title: OKTAPODI MARATHO KRASATO (OCTOPUS AND FENNEL
Categories: Greek, Seafood, Main dish, Appetizers
Yield: 4 servings

1 md Octopus
1 md Onion; chopped; *OR*
5 (scallions; chopped)
1/3 c Olive oil
1 c Dry red wine
1 bn Fennel; chopped
4 Tomatoes (fresh or canned)
– peeled, seeded chopped
Salt freshly ground pepper

Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
surface. The octopus will feel softer and will secrete a grayish liquid
after pounding. Wash thoroughly, then drain and cook in a covered pan
without adding water until the octopus turns bright pink-red and feels
tender. Using a sharp knife, cut into rounds the width of a small finger.
Heat the oil in a tsikali or any pot, add the onion, and cook until
translucent and soft. Add the round octopus slices to the onion and pour
in the wine, and simmer for 15 minutes. Put the fennel and tomatoes on top
of the octopus, season with salt and pepper to taste, and give the pot a
good shake to mix. Cover and simmer until the octopus is fork-tender
(approximately 45 to 50 minutes). Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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Popularity: 4% [?]

Title: GREEK PATATES
Categories: Foreign, Vegetables
Yield: 6 servings

3 lb White potatoes
1/2 c Chopped yellow onions
1/4 c Finely minced garlic
1/2 ts -Salt
1/2 ts -Pepper
1/2 ts Dry oregano
1/2 ts Basil
1 c Fresh lemon juice
1/2 c Vegetable oil
-Water (as needed)

Preheat the oven to 400 F.

In a large baking pan place the peeled and quartered potatoes (add
enough potatoes so that they fill the pan up, 3/4-inch from the top).
Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon
juice, and vegetable oil. Add enough water so that the potatoes are
just covered. Stir the ingredients together very thoroughly so that
everything is well mixed.

Bake the potato mixture for 45 minutes. Carefully stir the ingredients
together so that they are re-mixed. Bake the potatoes for another 45
minutes, or until they are tender. Remove the potatoes with a slotted
spoon.

Serves 6 to 8

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9 via Karen
Mintzias, I-Cooking

MMMMM

Popularity: 4% [?]

Title: PATSY’S TRUE ITALIAN LASAGNA
Categories: Italian, Main dish, Meats, Pasta
Yield: 8 servings

3 tb Olive Oil
1 c Chopped Onion
1 Clove Garlic
1 lb Ground Beef
2 ts Salt
28 oz Tomatoes, canned
8 oz Tomato Sauce
6 oz Tomato Paste
3/4 c Water
1/2 ts Basil
1/2 ts Oregano
1 ts Sugar
1 tb Dried Parsley
1 lb Lasagna Noodles
1 lb Cottage Cheese
2 Eggs
1 lb Mozzarella Cheese
1 c Grated Parmesan or R
Cheese or a mixture

Heat the oil in a large heavy sauce pan. Saute onions
and garlic for 5 minutes.

Stir in ground beef, cook over medium heat for until
browned.

Add salt, tomatoes, tomato paste, tomato sauce, water,
basil, oregano, sugar and parsley. Bring to a boil
and simmer for 45 minutes.

Cook lasagna noodles according to package directions.
Add a tablespoon oil while cooking to prevent
sticking. Drain, rinse and cool.

Blend cottage cheese egg in bowl. Preheat oven to
375 degrees. Grease a 13 x 9.5 x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage
cheese/egg mixture mozzarella, finishing with sauce.
Sprinkle with parmesan or romano cheese.

Bake for 35 minutes at 375 degrees (F). Let stand for
10 minutes before serving. NOTE: For the lazy mans’
alternative, use uncooked noodles and add 1/ 3/4 cup
of water to dish before baking. From: Wayne Woodman
~– == Courtesy of Dale Gail Shipp, Columbia Md. ==

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Popularity: 3% [?]

DIJON-STYLE MUSTARD

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric

Grind the mustard seed to a fine consistency. Mix the ground mustard with
the dry mustard powder and water in a small bowl, cover with plastic wrap,
and set aside overnight. Combine the mustards with the wine, vinegar, salt,
and turmeric in a blender or mini-food processor. Puree until smooth. The
mustard should be ready to use immediately, with a refrigerator shelf life
of 3 months.

YIELD: 1/2 cup

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NOTES : This recipe yields a mustard of medium consistency; if you prefer a
very coarse stone-ground consistency, whisk the mustard mixture and the
remaining ingredients together rather than pureeing.

Popularity: 3% [?]

FREEZING DOUGH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
See Below

I make brown and serve rolls all the time just let rise and bake 20
minutes at 250 DO NOT brown rolls let cool they will be slightly
tacky on top take out of pan let cool compeletly on a rack they will
keep up to 7 days in the fridge and 3 months in the freezer. wrap in
foil put in plastic bag. to bake let thaw at room temp then bake for
8 minutes at 350 till golden brown. This is a great way to make stuuf
ahead when having Easter, Thanksgiving or Christmas or any other
large dinner. I made cinnamon rolls the other day and just let the
machine (DAK TurboII) do the manual cycle and when done I rolled them
out and sliced them as usual and put them into 9″ pie pans. I froze
them without letting them rise any further. Before I went to bed one
night I took a pan out of the freezer and put on the counter. When I
got up the next morning I popped them in the oven. They were just as
good as if I had done it the normal way. I would think dinner rolls
would work the same if you had time to let them thaw. The other reply
about making them into “brown and serve” rolls sounds good, too.

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Popularity: 3% [?]