1/2 cup Matza Mea
1/2 tsp salt
3/4 tsp powdered instant broth (chicken or veggie)
2 Tbsp chopped parsley (optional)
dash onion powder
3 egg whites
3 Tbsp cold club soda

Stir the dry ingredients together

Stir egg whites, club soda, and parsley slightly with a fork and pour
over the dry ingredients. Mix well and refrigerate at least one hour.

Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of
boiling slated water or broth.

Reduce the heat and simmer, covered, for 30 minutes. Do not remove the
lid during the cooking period. Remove matza balls with a slotted
spoon and serve in soup.

Source:
The low-cholesterol Passover cookbook put out by the “International”
Havurah of Temple Emmanuel, Lexington, MA.

Notes:
I have not tried this recipe. In general, though, matza balls keep
well in the fridge, just warm them up before serving in soup.

Popularity: 3% [?]

Title: MR PIBB PRALINES
Categories: Candies, Beverages
Yield: 12 servings

1 c Sugar; Granulated
1 c Brown Sugar; Dark, Packed
1 c Mr. Pibb
1 c Marshmallows; Miniature
Pecan Halves; *

* Use 2 to 3 cups of pecan halves.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cook sugars and Mr. Pibb in a
saucepan over low heat, stirring constantly, then
gradually birng to the soft ball stage (240 degrees F
on candy thermometer). Remove mixture from heat; stir
in marshmallows and pecans. Mix vigorously until
marshmallows dissolve. Quickly drop by tablespoon on
wax paper to cool. Makes 2 dozen pralines.
NOTE:
If Mr Pibb is not available in your area, use Dr.
Pepper.

—–

Popularity: 5% [?]

ONION RYE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package active dry yeast
1 1/2 teaspoons sugar
1/2 cup warm water (105 to 115 degrees)
2 1/2 cups bread flour — (2 1/2 to 3)
2 teaspoons salt
1 cup rye flour
3/4 cup milk — at room temperature
=09
1 egg
2 tablespoons butter — softened=7F
1 tablespoon Dijon mustard
3/4 cup chopped onion
1 tablespoon caraway seeds
1 tablespoon sesame
1 egg beaten with 1 tablespoon water — for glaze

Dissolve the yeast and sugar in the warm water. In a food processor or
mixer, combine 1 cup of
the bread flour, salt, 1/2 cup of the rye flour, the milk, egg, butter,
Dijon mustard, onion, and
caraway and sesame seeds. Add the yeast mixture. Beat in the rest of the rye
and any of the
remaining flour necessary to make a soft but firm dough. (It will still be
slightly sticky.) Place in
an oiled plastic bag or oiled bowl. Seal or cover and let rise until doubled
(or refrigerate
overnight). Punch down and shape into an oval. Place on a greased baking
sheet. Let double.
Preheat oven to 350 degrees. Brush the loaf with the egg glaze. Bake until
the bottom sounds
hollow when tapped, about 45 to 50 minutes. Remove from baking sheet and
cool on a rack.
The bread freezes, wrapped in plastic wrap and foil.
Yield: 1 loaf

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NOTES : NATHALIE DUPREE COOKS #ND7111

Popularity: 4% [?]

Pedernales River Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Lard
4 pounds Beef — coarse grind
1 Onion
2 Garlic cloves
3 teaspoons Salt
1 teaspoon Oregano,dried — pref. Mexican
1 teaspoon Cumin
2 cups Water
32 ounces Tomatoes — whole
4 tablespoons Red chile,hot — ground
2 tablespoons Red chile,mild — ground

1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add
the meat to the pan. Break up any lumps with a fork and cook, stirring
occasionally until the meat is evenly browned.~ 2. Add the onions and garlic
and cook until the onions are translucent.~ 3. Stir in the salt, oregano,
cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing
until you achieve the degree of hotness and flavor the suits your palate. Bring
to a boil, then lower heat and simmer, uncovered, for 1 hour.
Stir occasionally.~

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Popularity: 5% [?]

Spicy Carrot And Orange Soup

Recipe By : Twelve Months of Monastery Soups. p. 124
Serving Size : 124 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tablespoons Olive Oil
2 Leeks, White Part Only — Finely Chopped
12 Carrots — Peeled And Chopped
6 Cups Vegetable Or Chicken Stock
1/2 Teaspoon Nutmeg
1/2 Teaspoon Paprika
Pinch Cayenne
Pinch Ginger
1/2 Cup Fresh Cilantro — Finely Chopped
Rind Of 1 Orange
1 1/2 Cups Orange Juice
Salt And Pepper — To Taste
6 Slices Orange, Very Thin — For Garnish

1. Pour the oil in a good-sized pot and gently saute the leeks for about 2
minutes with the pot covered. Add the chopped carrots, stir well, cover
the pot, and continue cooking for about 4-5 minutes over low heat.

2. Uncover the pot, stir once more, and add the stock, nutmeg, paprika,
cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper to
taste. Bring the soup to a boil. Cover the pot and let the soup simmer
for 30 to 40 minutes.

3. Allow the soup to cook and then pass it through a sieve or blend it in
a blender or food processor. this soup can be refrigerated for a few hours
and served cold, or if you decide to serve it hot, reheat it just before
serving and let the soup stand for 3 minutes. Garnish the soup with thin
orange slices at the center of each serving.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]