Date: Sat, 09 Apr 94 10:20:25 MDT
From: LEA TALLEY

modified from a book called Teaching Your Heart to Dance by Jeff Lehr
and George Fowler.

French Toast
————-
4 egg whites (it says you could also sub 4 ozs of firm tofu)
1/2 cup 1% soy milk (it says you could sub water or apple juice)
1/2 tsp cinnamon
1/2 tsp vanilla extract
8 pieces of whole grain bread

Lightly beat the egg whites, milk, cinnamon, and vanilla. (if you are using
tofu it says to puree tofu and liquid until smooth in a blender, then add
seasonings and extra liquid if batter is to thick; stir to blend well)

Spray pan lightly with PAM and turn to med heat. Dip bread in batter to coat
both sides. cook until golden on each side.

These were pretty good. I hadn’t though about cooking French toast until I saw
the article.

Popularity: 4% [?]

Title: GELFILTE FISH STORY
Categories: Information, Passover
Yield: 1 servings

-LAWRENCE SHERRY (HXGP67A)

Many times I have been upset by people who seem to
think that gefilte fish is some kind of mixture you
make in the kitchen rather than one of Hashem’s
creatures. This has led me to explain exactly what a
gefilte fish is. So once again> here goes.
Each year as soon as the frost on the Great Gefilte
Lakes (located Upatate New York somewhere in the
Catskill Mountains) is thin enough to break the
surface, Frum fishermen set out to “catch” gefilte
fish. Now unlike your normal fish, gefilte fish can
not be caught with a rod and a reel or your standard
bait.
The art of catching gefilte fish was handed down for
hundreds, maybe thousands of years. For all I know
Moses used to go gefilte fish catching. I’m sure that
the Great Rambam (Maimonides) when he wasn’t busy
playing doctor> spent his leisure time G/F fishing.
Enough already, you say, so how is it done? Well you
go up to the edge of lake with some Matzoh. Now this
is very important!! It has to be Shmurah Matzoh or the
fish will not be attracted. You stand at the edge of
the lake and whistle and say “here boy”, “here boy”.
The fish just can’t resist the smell of the Matzoh
They come in mass to the edge of the lake where they
jump into the jars and are bottled on the spot.
Again you must remember that there are two kinds of
gefilte fish. The strong and the weak. The weak are
your> standard fish which are in a loose “broth” (it
is actually the lake water). Now the strong are
special. They seem to be in a “jell”. These fish are
actually imported from the Middle East where they are
caught in the dead sea. They have to be strong to be
able to swim through that “jell”.
Last year a well meaning gentleman tried to correct
me by stating, “Reb, shouldn’t they be saying Here
Boychic”. I didn’t have the heart to tell him, Boychic
is a Yiddish word and Gefilte Fish don’t understand
Yiddish! Only Hebrew and surprisingly, English! There
has been a big debate as to whether to use the Hebrew
or English in the US. With a big break from tradition,
shockingly the English is accepted by almost all G/F
fishermen. Some still insist on using the Hebrew and
consider the use of “Here Boy” as Reform and not
Halachicly acceptable. However the Congress of OU
Rabbis (who have to be present at the lakes when the
fish are bottled) uniformly accept “here boy”! The
time of the catch is very important! The fish can not
be caught before Purim is over or the fish are
considered Chametz! Besides the fish know when Pesach
is coming and will not respond to the Matzoh before
the proper> time.
I am still a little bothered by which end of the fish
is the head and which the tail (not to mention that I
am not sure where their eyes are). This is a small
price to pay the luxury of eating this delicacy.
Have you ever had the baby G/F? Oy, they are so cute
that I feel a little guilty eating them! Have a great
Pesach and hope that the Matzoh doesn’t affect you
like Pepto Bismol or worse yet, prunes! Shalom, Reb
Sherry MORE STORY Oy,I forgot to mention about the
fish swimming up stream. I didn’t think it was that
important, but I have got this Yenta sitting next to
me that is married to some machugina dentist from some
hick town that keeps hocking me in chinic “they swim
up stream , they swim up stream”.
Alright so I had to get her off mine cup. Go away >
Yenta and mind your own business. If you don’t like
the way I tell the story, tell it yourself.
You know I think that I just discovered the
definition of a Jewish wife. It’s someone that nudges
you to do something and then when you finally do it
just to get them off your back, they become mavins and
tell you how you should have done it! OK not all
Jewish wives just the one who has been sitting next to
me for almost 23 years! Shalom, Reb Sherry

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Popularity: 3% [?]

Title: Family-Favorite Oatmeal (Lf)
Categories: Diabetic, Low-fat/cal, Breakfast, Fruits
Yield: 6 servings

3 c Hot cooked oatmeal; -cut into small chunks
1/4 c Light brown sugar; 1/3 c Raisins;
1 ts Cinnamon; 2 tb Walnuts; or pecans, chopped
1 md To large apple; at room temp

MMMMM————————PER SERVING—————————–
2 7/8 x *gm Total Fat 4 x *gm Fiber
3/8 x *gm Sat Fat 7 x *mg sodium
171 x *Cals

Stir brown sugar and cinnamon into cooked oatmeal. Add apple chunks,
raisins, and chopped nuts. Serve hot.

From One Meal At A Time by Martin Katahn

Food Wine RT [*] Category 7, Topic 8 Message 358 Sat May 29, 1993
A.ENGLISH [Al DianeE] at 23:13 EDT

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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Popularity: 10% [?]

Noodle Pudding

Recipe By : Sandy Bornstein
Serving Size : 12 Preparation Time :1:20
Categories : Deserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz No Yolks Noodles — cooked
1 can pineapple crushed in juice
1 pound cottage cheese ff
32 ounces yogurt vanilla ff
1 cup raisins
3/4 cup Grape-Nuts=AE

Cook noodles in boiling water. Drain, mix all ingredients except Grape-Nuts
together. Spray 9 x 13 pan with PAM. Pour the mixture into the pan and
sprinkle Grape-Nuts over top. Bake at 350 degrees for an hour.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

CAJUN OYTSER SCALLOP STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 ea Oysters, shucked
24 ea Bay Scallops
1 qt Half Half
12 ea Scallions, whole, chopped
1 T Parsley, chopped
2 T Flour
1/2 ts Cayenne pepper flakes
1/2 ts White pepper
1 t Salt
1/8 lb Butter
1 c Water, HOT
1/4 c Celery, chopped
1/2 ts Basil
1/4 ts Thyme
1/2 ts Oregano flakes
1/2 ts Black pepper
1 oz Sherry
1 c Croutons
1 ea Garlic clove, minced
1 1/2 T Worcestershire sauce

Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables
and saute until slightly browned. Remove form the heat. In a seperate pan
heat the Half Half being careful no tto boil it. Reduce heat to approx.
150 degrees F. and slowly stir in the flour. When it is blended well, add
the seasonings spices. Add the browned vegetables and the drianed oysters
scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and
contimue to simmer until the stew thickens. Add the croutons and serve!
ORIGIN: Imogene DeCroix, Pass Christian’, La., circa 1970

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Popularity: 3% [?]

Title: Microwave Easy Treat for Dogs
Categories: Misc, Pets
Yield: 1 Servings

3 Jars meat or vegetable baby
Food
1/2 c Cream of wheat

Mix together and drop by teaspoon on wax paper covered
paper plate, flatten with a fork, cover with second
plate. Microwave on HIGH for 2-5 minutes..cool..store
in refrigerator..

Notes: 3 minutes for my microwave….

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Popularity: 3% [?]

Title: EASY BEAN TOSTADA
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 3 servings

—————————SALSA—————————
1 1/2 c Chopped tomatoes (peeling is
-optional)
1/2 c Minced red onion
1/2 c Minced red bell pepper
1/2 c Minced green bell pepper
3 tb Minced cilantro (optional)
1 Garlic clove, minced
3 tb Extra-virgin olive oil
Chili powder and cayenne to
-taste

————————-GUACAMOLE————————-
1 lg Avocado
2 ts Lemon juice
1/2 ts Ground cumin
1/4 ts Dried oregano

————————–TOSTADA————————–
4 c Shredded Iceberg lettuce
4 c Shredded Romaine lettuce
1 c Corn, cut from cob and
-steamed with 1/4 cup green
-onions
1 c Alfalfa sprouts
1/4 c Finely grated carrot
1 c Cubed tomato
1 1/2 c Refried pinto beans, heated
3 Corn tortillas, heated on a
-dry skillet until soft
Olives, for garnish

1. Prepare salsa by combining the chopped and minced
ingredients. Stir in the olive oil and seasonings.

2. Prepare guacamole by mashing the avocado in a
bowl and mixing in the other ingredients.

3. Place the shredded lettuces in a large salad bowl.
Add the corn mixture, alfalfa sprouts, carrot and
tomato. Add 3/4 cup of the salsa and toss well.

4. Place hot tortillas on 3 large salad plates. Top
with refried beans and equal portions of salad. Top
with guacamole. Drizzle extra salsa over the top and
garnish with olives.

From _The American Vegetarian Cookbook_ by Marilyn
Diamond

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Popularity: 4% [?]

Title: English Muffin Pizza
Categories: Italian, Syd’s book, Pizza
Servings: 3

6 English Muffins
4 oz Sliced Pepperoni
6 oz Monterey Jack Cheese
6 oz Pizza Sauce
Sliced Olives
Chopped Onion
Diced Green Pepper

Place English muffin halves on a cookie sheet. Spread each half with
enough pizza sauce to cover generously. Put 3-4 slices of pepperoni on
each half and then place a generous portion of shredded cheese on top of
each pizza. Place in a 350øF oven for approximately 15 minutes. Serve
hot. From: Syd’s Cookbook.

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Popularity: 5% [?]

Title: Cornflake Cookies
Categories: Cookies
Yield: 1 Servings

1 c Butter, room temperature
1 c White sugar
1 Egg, lightly beaten
1 ts Vanilla
1 1/2 c All-purpose flour
1 ts Cream of tartar
1/2 ts Salt
1 ts Baking soda
5 c Crushed corn flakes

Cream butter. Add sugar, egg, vanilla; mix well. Stir
in flour, cream of tartar, salt, baking soda. Add
corn flakes. Drop by spoonfuls 2 inches apart on an
ungreased cookie sheet. Bake 10 minutes at 325F.
Source: The Canadian Heritage Cookbook ch.

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Popularity: 3% [?]

Title: RASPBERRY BORSCHT
Categories: Soups, Vegetarian
Yield: 8 Servings

2 lb Beets; or more
Water
1 pn Salt
1 pt Raspberries
1/4 c Red onion; minced
1/2 c Lemon juice, fresh
3 tb Balsamic vinegar
3 tb Sugar
Lemon juice; to taste
Sugar; to taste

Cut the tops off the beets, scrub them thoroughly, and put them
in a saucepan with enough water to cover them by an inch and a
little pinch of salt. Simmer the beets, covered, for 30 minutes if
they’re small, closer to 45 if large. They must be tender.

Drain the beets, reserving the cooking liquid, and allow them to cool.
When you can handle them, peel them and cut them into quarters or
eighths.

Combine the beets, raspberries, red onion, and 2 cups of the reserved
cooking liquid, and puree it all in batches in a blender. Strain the
puree through a sieve to remove the raspberry seeds. Stir in 1/2 cup
of lemon juice, the balsamic vinegar, and 3 tablespoons of sugar.
Stir until the sugar is dissolved, and taste. Add more lemon juice
and more sugar only if needed, until the right sweet-sour balance is
achieved. You might need a teensy pinch of salt, but be careful.

Chill the soup in the refrigerator, and when it is completely cold,
taste it again. Correct the seasoning if necessary. Serve in chilled
bowls, with a spoonful of sour cream in the center of each one.

Source: “The New Vegetarian Epicure” by Anna Thomas

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Popularity: 4% [?]