2 lb Haddock; fillet
Tomato juice; or V8/to cover
1/2 c Chili sauce
1/2 c Horseradish; prepared
1/4 c Sour cream

1. Poach fish in tomato juice to cover with spices of
your choice or in V8. Simmer until fish flakes.

2. Mix the other ingredients together to make the
sauce and adjust for YOUR taste. Add the sauce to the
fish, making sure it is not too thick. It should look
like lobster salad and you can use diced celery and/or
onion.

NOTE: In the 50′s whenever you went to a luncheon at
the Temple it seems that this was the dish of choice.
I guess we were trying to prove we could have
‘lobster’ and be kosher too, !!!! Anyway it is
quite good. If you have a favorite lobster or shrimp
salad; you could just substitute the fish. Back in
those days it was cheaper…now who knows???

Recipe originally taken from the LEVITTOWN JEWISH
COMMUNITY CENTER COOKBOOK; circa 1956.

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

—–

6 Canned pear or peach halves;
-then spoon on Melba Sauce
-(page 93).

LUXURO CAXE: Split spongecake layer into 2 layers.
Spread bottom cake layer with favorite ice cream; top
with second cake layer. Sprinkle with fruit sugar and
salted pecans or almonds. Pass chocolate sauce.

MELBA CAKE: Spoon 1 pt. ice cream onto spongecake
layer or square; top with

PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt.
vanilla ice cream into waxed-paper-lined 9″ layer pan;
freeze. Day ahead: Whip 1 cup heavy cream. Split 1 9″
plain-cake layer into 2 layers- place 1 layer on waxed
paper- place ice-cream layer on top; spread with 1/4
cup jelly, jam, or drained canned crushed pineapple;
top with second cake layer. Now work quickly: Spread
sides of cake with whipped cream; on top, spread thin
layer jelly; then decorate cake with whipped cream in
pastry tube. Freeze till cream is set- freezer-wrap;
freeze. To serve, thaw in refrigerator about 1 hr.

CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto
chocolate-cake layer; drizzle chocolate sauce over ice
cream.

SWEETHEART CAKE: In 2 waxed paper lined heart-shaped
layer pans, bake cake made from cake mix. Cool- remove
from pans. Press 1 qt. raspberry sherbet into same
waxed-paper-lined pans; freeze. Unmold each sherbet
layer onto one cake layer; set one on top of other.
Freeze-wrap; freeze. To serve, thaw in refrigerator
about 1 hr.- then frost sides with 1 pt. heavy cream,
whipped.

—–

1/3 c Shortening; soft
1/3 c Sugar
1 Egg
2/3 c Honey
2 3/4 c Flour
1 ts Baking soda
1 ts Salt
Egg yolk paint:
1 Egg yolk
1/4 ts Water
Food colouring

Fat grams per serving: Approx. Cook Time: :10
Preheat oven to 375F. Roll out dough using floured pastry cloth.
Roll to 1/4″ thickness. Cut into different shapes using cookie
cutters. Set on greased baking sheet. Paint designs with egg yolk
paints. (Blend egg yolk and water. Divide among several custard cups.
Add different food colouring to each cup. Paint designs using small
paintbrushes. If egg yolk, thickens while standing, add few drops
water.) Bake 8-10 minutes at 375F. For clear colours, do not let
cookies brown.
a recipe from my childhood.
MAKES: 5 DOZEN COOKIES

MMMMM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils, washed
4 c Water
3 tb Olive oil
2 lg Onions, coarsely chopped
1/2 ts Salt
3/4 c Brown rice

Bring lentils water to a boil. Reduce heat, cover simmer for 25
minutes. Heat 2 tb oil in a skillet saute onions salt till the onions
are transulcent. Heat remaining oil in another skillet saute the rice for
3 minutes. Combine lentils, rice onion, cover tightly simmer till the
lentils rice are render, about 1 hour. You may have to add up to 2 extra
cups water. Stir occasionally.

Serve with a green salad.

Frances Moore Lappe, “Diet for a Small Planet”

– - – - – - – - – - – - – - – - – -

Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 15 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Holidays Chris Diabetic Book Also

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Snipped dried figs
2 cups Whole wheat flour
1/2 cup Chopped dates
1/2 cup Wheat germ — toasted
1/2 cup Chopped prunes
1 tablespoon Baking powder
1 cup Crushed pineapple
1 teaspoon Baking soda
1 cup Dark raisins
1 teaspoon Ground cinnamon
2 cups Chopped apple — (1 med. size)
1/2 teaspoon Ground nutmeg
1/2 cup Chopped walnuts
2 Eggs
1/2 cup Orange juice

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange
juice in a bowl. Add the remaining ingredients and mix well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 m
inutes.

1/15 cake – 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37 grams carboh
ydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cho
lesterol

Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared bu
t not tested by Elizabeth Rodier, Nov 93

Posted to MC-Recipe Digest V1 #331 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Dec 6, 1996.

– - – - – - – - – - – - – - – - – -

8 oz. unsalted cream cheese
10 oz soured cream
2 Tbsp caster sugar
2 large egg whites

To serve
fruit of your choice, such as raspberries and redcurrants
4 Tbsp double cream

Quite simply combine the cream cheese, soured cream and sugar thoroughly in a
mixing bowl. Then whisk the egg whites until they are stiff and fold them
carefully into the cream mixture. The whole lot now needs to be drained –
overnight – in a cool place, and this is done by placing the mixture in a
suitably-sized square of muslin, and placing this in a sieve over a bowl.
When it has drained completely, pile the mixture into small dishes or
ramekins, arrange your fruit on top, then pour a tablespoon of cream over
each serving.

—–
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Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Tsp. black pepper
1 Tsp. salt
1/2 Tsp. powdered onion
1/2 Tsp. powdered garlic
1 Tsp. minced onion
1 Tsp. minced garlic
1/2 Tsp. marjoram
1 1/2 Tbsp. oregano

Mix with: 12 oz. tomato paste On crust put layer of sauce,
layer Mozzarella cheese, layer Parmesan or Romano cheese, then
desired toppings. Bake at 450 degrees for 8 minutes.

– - – - – - – - – - – - – - – - – -=20

.75 c lukewarm water
1 tsp honey
1 tbs dry active yeast
1.5 c Semolina flour
.5 tsp salt
1 tsp olive oil
.5 c cornmeal
Light vegetable oil cooking spray

Combine the water and honey in a medium stainless steel bowl. Sprinkle the
yeast on top and set aside for 20 minutes to proof, until bubbles form on the
surface.

Put the flour, semolina, and salt into the bowl of a food processor. Turn the
machine on and slowly add the yeast mixture through the feed tube. Process for
about a minute, until the dough ball froms, drizzling a little additional water
into the feed tube if necessary. Continue the process for another 2 minutes.

Rub the surface of a large bowl with olive oil. Transfer the dough ball and
rool it into the oil to coat. Cover with a towel and set the bowl aside in a
warm place until the dough ball has doubled in size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the cornmeal and
roll out evenly to a thickness of .25 inch. Cut out 8 5.5 inch circles, using
a sharp knife and a saucer.

Spray a cookie sheet 3 times with the vegetable oil to coat. Put the pizza
crusts onto the sheet. Bake for 3-5 minutes, until golden. Remove the baked
crusts from the oven and add the topping variation of your choice.

Makes 8 individual pizza crusts.

fat=0.9
cal=100

Rosie’s Pizza Sauce

1 tbs tomato paste
1 c. tomato puree
.128 crushed red pepper flakes
2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme

Combine all ingredients in a small saucepan and cook over low heat for about 15
minutes, until the sauce thickens.

Makes .5 c sauce
fat=0.1
cal=18

Recipe By :COOKING MONDAY TO FRIDAY SHOW #6607
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 slices toast
cooked leftover broccoli (reheat in microwave or double
2 tablespoons butter
2 eggs, — lightly beaten
salt and Tabasco sauce

Set toast in bottom of a deep bowl. Reheat broccoli in microwave or in a
double boiler. Heat butter in a skillet until golden. Scramble the eggs and
cook them until almost scrambled but not quite cooked. Remove eggs from
heat and continue to stir until heat of eggs cooks remaining ones; season
to taste with salt and Tabasco sauce. Spoon eggs over toast; center
broccoli in middle and dig in!

– - – - – - – - – - – - – - – - – -

Orrechiette w/broccoli rabe, white beans, and mushrooms

Ingred:

2-3 Portobello mushrooms or 7-8 Crimini mushrooms
garlic
broccoli rabe
Veggie broth
cannelini (white) beans
orrechiette pasta (or any other is fine)
red wine
red pepper

Saute cut mushrooms in veggie broth and wine – approx 10 min
Add fresh garlic (to taste, I used 2 cloves)
When mushrooms are cooked add more broth and broccoli rabe – cover
and steam till wilted.
Add white beans and red pepper to taste.

Add pasta and serve!

Another variation and a way to add more flavor:

I’ve been experimenting with using non-fat yogurt as a base for
sauces. I used a hand mixer and whipped up the yogurt, a clove of
garlic, mustard and red pepper. The consistency was great and I added
it to the sauce to thicken. But…it can also be used for a salad
dressing (add pureed roasted pepper) or as a pasta sauce on its own -
just experiment with other flavors ( I may try miso and ginger)