Title: Piroshki
Categories: Polish, Pies, Ceideburg 2
Yield: 1 servings

MMMMM—————————PASTRY——————————–
1/2 lb Cream cheese, softened
1/2 lb Sweet but butter, softened
2 c Flour

MMMMM————————–FILLING——————————-
3 tb Butter
2 c Fresh mushrooms, finely
-chopped
1 sm Onion, minced
1/3 lb Lean ground pork
1 ts Salt
Freshly ground black pepper
3 tb Fresh dill, chopped, or 1
-tablespoon dried
2 tb Tomato paste
2 tb Dry sherry
1/3 c Sour cream

Pastry: Combine cream cheese and butter; mix well. Add flour and mix
thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate
for at least 2 hours.

Filling: In a large frying pan, heat 2 table spoons butter over
moderately high heat. Add mushrooms and onion, saute, stirring, for
about 1/2 minute. Remove mixture; set aside.

In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
Drain off liquid and discard. Add salt, pepper, dill tomato paste
and sherry; simmer over low heat for about 10 minutes, stirring
frequently.

Add mushrooms and simmer another few minutes. Remove from heat, stir
in sour cream and mix well. Chill for 2 to 3 hours.

Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1
tablespoon chilled filling in each circle and fold over to close.
Seal edges with tines of fork.

Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
12 to 15 minutes, or until light golden brown. Let stand for a few
minutes before serving. Serve hot or at room temperature.

Makes about 24.

Adapted from “Ethnic Cuisine ” by Elizabeth Rozin.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

MMMMM

Popularity: 28% [?]

Title: WEDDING SOUP (TURKISH)
Categories: Soups
Yield: 1 servings

500 g Mutton, cut into small
-pieces
1 Onion
1 Carrot
1/2 tb Salt
7 tb Butter
4 tb Flour
3 Egg yolks
Juice of 1 lemon
Paprika

1- Put the meat, peeled whole onion and carrot into a
saucepan and add 3 litres of water. Cover and cook on
low heat for 2 hours until the meat is tender. 2- Take
the meat out and tear it into very small pieces. Put
them back into the saucepan. 3- Melt 4tbs of butter in
a saucepan. Add the flour and brown it slightly for
2-3 minutes. Slowly add the stock stirring constantly.
Pour it into the soup. Cover and let simmer. 4- Put 3
egg yolks in a bowl. Add the lemon juice and beat
well. Go on beating vigorously with afork, while
adding little by little boiling soup with the help of
a ladle. Add this mixture to the soup and turn the
heat off. Pour it into a soup serving dish. 5- Heat 3
tbs of butter. Remove from heat and add the paprika.
Pour it over the soup and serve at once.

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Popularity: 4% [?]

MOUSSAKA AUBERGINES

Recipe By : Family Circle/What’s For Dinner? (British)
Serving Size : 4 Preparation Time :0:30
Categories : Ethnic Casseroles One Dish Meals
Main Course–Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium aubergines (eggplants) — halved
1 pound lean minced beef (ground beef)
1 onion — chopped
2 cloves garlic — crushed
14 ounces tinned (canned) tomatoes
2 tablespoons tomato puree
2 teaspoons salt
2 tablespoons butter
1 tablespoon plain flour (all-purpose) (heaping)
10 ounces semi-skimmed milk (low-fat)
4 ounces cheddar cheese — grated
1/4 cup granary bread crumbs

1. Scoop out aubergine flesh and dice. (Hint: Try using a grapefruit spoon
for this)

2. Dry-fry beef, onion and garlic for 12 minutes. Add aubergine, tomatoes
and puree.

3. Cover, simmer for 45 minutes, stirring occasionally. Cook, uncovered,
for 30 minutes.

4. Meanwhile, salt aubergine shells for 30 minutes. Rinse and cook in
boiling water for 5 minutes. Drain and pat dry. Spoon in filling.

5. Melt butter, add flour, cook 1 minute. Add milk, cook until thickened.
Stir in half the cheese, season.

6. Top filling with sauce, crumbs and remaining cheese. Grill 2 minutes.
Serve with baked potatoes and salad. Garnish with chopped parsley.

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Popularity: 2% [?]

RIVEL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1/2 ts Salt
1 ea Egg, well beaten
1 x Broth, chicken
1 x *or:
1 x Broth, beef
1 c Corn, crushed

Combine the flour, salt and beaten egg and mix
together with the fingers until mixture is crumbly.
Pour this mixture into the broth, add the corn and
cook about 10 minutes. The rivels will look like
boiled rice when cooked. Source: Pennsylvania Dutch
Cook Book – Fine Old Recipes, Culinary Arts Press,
1936.

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Popularity: 3% [?]

Crisp Oatmeal Cookies

Recipe By : Blue Ribbon Cookies ISBN 0-312-01739-1
Serving Size : 50 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1/2 cup chopped nuts

1. Cream together the shortening and sugars. Beat in the eggs and vanilla.
2. Sift together the flour, soda, and salt, then stir it into the creamed
mixture.
3. Stir in the oatmeal, 1/2 cup a time, mixing thoroughly after each addition.
Add the nuts after the last addition of oatmeal.
4. Divide the dough in half and roll out each portion into a long log about 2
inches in diameter. Wrap and chill each log for several hours in the
refrigerator.
5. Slice the dough into disks, about 1/8 to 1/4 inch thick and place on a
greased baking sheet. Be sure to leave room for the cookies to spread as they
cook.
6. Bake in a pre-heated 350 F oven for 10-15 minutes, or until lightly browned.
Remove from the sheet to cool.

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NOTES : You’ll get 4-5 dozen cookies depending on how thick you slice them.

This recipe was entered in the Polk County fair by Susan Peterson, St. Croix
Falls, WI

Popularity: 4% [?]

Title: French Onion Soup (Vegan)
Categories: Soups, Lowfat, Prodigy, Dec.
Yield: 8 servings

8 c Onions
– cut in thin half circles
6 c Water
4 Fresh garlic bulbs
– pressed or minced
1/4 c Tamari soy sauce
2 tb Powdered vegetable broth

A simple fat free delicious onion soup that was
altered to nonfat from the original recipe. For a
richer soup, you may add 4T butter and use regular
cheese in hot soup. The nutritional analysis does not
reflect the changes. In a large non stick skillet
saute half the onions until they are a deep brown but
not burned. The trick is to cook them until they are
well browned and tender yet still have a little
firmness. Add a little water at a time to keep onions
from sticking. If you have chosen to use butter then
you can saute the onions in butter. Repeat with
remaining onions. In a 3-4 qt pot place all the
sauteed onions the garlic water. Bring to a boil
reduce heat and simmer covered about 20 min or until
soup broth is quite flavorful. Turn burner to lowest
heat. Add tamari and vegetable broth powder. Add a
little more water if desired.
Serve hot topped with cheese croutons or French
bread. The nutritional analysis does not reflect these
additions. Nutrition (per serving): 73 calorie Total
Fat 0 g (4% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Popularity: 4% [?]

CHUTNEY PEANUT BUTTER CANAPES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Chunky-style peanut butter
1 pk Cream cheese (3oz)
1/8 ts Seasoned salt
1/4 c Dry red wine
1/4 ts Worcestershire
1 1/2 c Major Grey’s chutney,
-finely chopped
Toasted rye bread slices,
-crusts removed

Blend well the peanut butter, cream cheese, salt, wine
worcestershire and chutney. Spread on toast. Cut into
individual triangles or fingers. Makes 2 cups of
spread.

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Popularity: 3% [?]

Title: CARROT FLOWER MINIATURE LOAVES
Categories: Chinese, Poultry
Yield: 6 servings

3 tb Soy sauce
1 1/2 ts Ginger, grated
1/4 ts Salt
1 c Rice, cooked
2 1/2 c Carrot, shredded
1 Egg
1 tb Vinegar, rice
2 Garlic clove, minced
1 lb Turkey, ground
3/4 c Green onion, chopped
1/2 c Water chestnuts, chopped
2 tb Oil

Mix together all ingredients except 2 c. of the
carrots and the oil. Form 12 2-inch meatballs. Combine
remaining carrots and oil. Roll meatballs in carrots.
Place in greased muffin cups, sprinkle with leftover
carrots and cover with foil. Bake at 375 degrees for
25 minutes. Remove foil and bake 5 more minutes until
tips of carrots begin to brown. Let stand 5 minutes
before serving.

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Popularity: 2% [?]

Title: MINNESOTA MINESTRONE
Categories: Cheese, Hamburger, Main dish, Soups, Vegetables
Yield: 10 servings

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.

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Popularity: 6% [?]

Sicilian Potato Bake (Hash Browns Mozzarella)

Recipe By : Pat’s index cards
Serving Size : 8 Preparation Time :0:30
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces hashed brown potatoes — divided
1 small thinly sliced onion — divided
2 thinly sliced tomatoes — divided
8 ounces shredded mozzarella cheese — divided
1 1/2 teaspoons beau monde seasoning
1/4 teaspoon pepper
1 teaspoon oregano
1/2 cup milk, 2% lowfat — added last

Serves 6 to 12, depending upon menu.
Prepare a shallow 6 cup casserole with a little margarine or spray oil.
Layering in order listed – - – place first 7 ingredients in casserole;
use half the amounts for the first 4 ingredients (those marked ‘divided’).
Then layer the remaining amounts of the first 4. Pour milk over top. Cover
with foil, but loosely, so steam can escape.
Bake 425oF for 25 minutes. Remove foil. Bake 5 more minutes. Remove and
let stand a minute or two before cutting.

Beau monde is a seasoning salt whose main component is celery salt. Use
lawry’s, mrs. dash, etc. Substitute O’Brien potatoes. Good with lowfat
buttermilk!

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Popularity: 1% [?]