Rugala

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Jewish
Desserts Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Oakman
—–FILLING—–
1 cup Ground pecans
1 cup Currants
1/2 cup Sugar
1 teaspoon Cinnamon
—–DOUGH—–
8 ounces Cream cheese — room temperatu
2 cups All purpose flour
1 cup Butter — room temp.
2 tablespoons Sugar
Flour
12 ounces Apricot jam — jar

For filling: Combine pecans, currants, sugar and cinnamon in mixing
bowl.

For dough: Combine cream cheese, flour, butter and sugar in processor
or mixer and blend well. Divide dough into 4 pieces. Dust each with
flour, shaking off excess. Roll each piece between sheets of waxed paper
into 10″ circle. Refrigerate 1 hour.
Preheat oven to 375. Grease baking sheets. Spread each circle of dough
with apricot jam. Divide filling among circles, spreading evenly. Cut
each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared sheets, point side down. Bake until golden, about
16-17 minutes.
Transfer to wire rack and let cool. Store cookies in airtight container.

Tips: Be sure to work on just one circle at a time and keep others
refrigerated. Don’t overdo the jam and cinnamon/pecan filling because
they tend to overflow and will burn quickly on your baking sheets.
Remove at once from the baking sheet to cool on racks when they turn
golden brown on top. After rolling out between waxed paper, one hour of
cooling is perfect to cut out, but they may be made ahead and
refrigerated longer. Just leave them out a bit before cutting out so
dough won’t be so stiff to handle properly and roll well.

Posted by MILLIE OTHMAN (FHFG38A) FORMATTED by Elaine Radis BGMB90B

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Popularity: 4% [?]

Potato Soup with Butter Dumplings

Recipe By : Southern Living-1980
Serving Size : 10 Preparation Time :0:00
Categories : Dumplings Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 medium onion — chopped
4 cups water
3 lbs potato — peeled and diced
1 stalk celery — chopped
1 tablespoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley — chopped
Dumpling Batter (below)
1 8 oz carton sour cream

Dumpling Batter:
2 tablespoons butter — softened
1/4 cup + 2 tab flour
2 eggs — beaten
1/4 teaspoon salt
dash ground nutmeg

Melt butter in large soup pot; add onion and saute till tender. Add
water; bring to a boil and add potatoes, celery, salt, pepper and
parsley. Reduce heat and simmer 15 minutes. Drop dumpling batter into
soup by teaspoons. Cover and simmer 10 minutes. Remove from heat and
gradually stir in sour cream. Heat thoroughly, but do not boil. Yield
10 servings.

Dumpling Batter: Cream butter with flour; beat in eggs. Stir in
seasonings, mixing well. Yield: about 1/2 cup.

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NOTES : This is one of my very favorite soups. This is just goooood!

Popularity: 1% [?]

INSALATA TIEPIDA DI MARE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 mussels, scrubbed and rinsed
12 baby octopus, boiled 45 minutes
with a cork and cooled
12 16-20 prawns, peeled and deveined
4 small squid, peeled and cleaned, whole
12 crayfish, boiled and shelled, reserving th
2 scallions, thinly sliced
4 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon hot red pepper, fresh — thinly sliced
1 bunch mint, leaves removed, to yield
1/4 cup whole leaves
Salt and pepper
2 cups wild bitter greens, washed and spun dry
(can substitute baby mustard mix)
2 lemons in wedges

Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon
red
vinegar. Add mussels, octopus and prawns and boil 1 minute. Prawns
should
redden and mussels start to open. Add squid and crayfish and cook
until
squid is just translucent, about 1 minute. Drain everything and place
in
warm bowl. Add scallions, vinegar, olive oil, peppers, salt and
pepper and
mint and toss to coat. Add greens, toss again and serve warm with
lemon
wedges.

Yield: 4 serving

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Popularity: 2% [?]

Title: Caribbean Ginger Turkey
Categories: Poultry, Main dish
Yield: 4 servings

2 lb Turkey breast, skinned
1/4 c Soy sauce
1/4 c Dry sherry
2 T Apricot jam
1/2 t Ginger
1/2 c Water
1/4 c Brown sugar
2 T Vegetable oil
2 t Lemon juice
1 ea Clove garlic, chopped

Carefully bone turkey breast. Remove fillet from underside of breast
by detaching the feather-shaped piece of boneless meat beside the
breast bone. Cut remaining breast meat into 3 equal portions. In a
plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot
jam, lemon juice, ginger and garlic; mix well to dissolve sugar.
Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to
6 hours or overnight. Remove meat from marinade, reserving marinade.
Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat
with marinade. Serve with rice and garnish with sliced fruit.

MMMMM

Popularity: 3% [?]

STRAWBERRY YOGHURT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
120 g Margarine — 1/2 c
120 g Sugar — 1/2 c
2 Eggs
150 g Strawberry yoghurt — 1 pot
70 ml Milk — or more
170 g Fresh strawberries — chopped
1 lg Lemon — juice and rind
280 g Self-raising flour — 2.5 c

Preheat oven to 350oF, prepare pans. Blend the
margarine sugar beat in the eggs yoghurt milk.
Fold in the chopped strawberries, lemon juice rind
very carefully fold in the flour to avoid squashing
the fruit.

Spoon into Muffin cases and bake for about 20 mins,
longer if frozen fruit is used.

Variations: Any fresh berry fruit may be substituted
for the strawberries (raspberries, blackberries,
blackcurrants, elderberries or blueberries).

Adapted and TESTED by Anja: Extremely good! One of my
favourites. Tried it with strawberries and
blackberries – both work well. Leave out the Lemon if
using tart fruit such as blackberries.

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Popularity: 3% [?]

All-Day Apple Butter

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 lb apples, peeled and finely chopped
4 c sguar
3 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and
salt; pour over apples and mix well. Cover and cook on high for 1
hour. Reduce heat to low; cover and cook for 9-11 hours or until
thickened and dark brown, stirring occasionally (stir more frequently as
it thickens to prevent sticking). Uncover and cook on low 1 hour
longer. If desired, stir with a wire whisk until smooth. Spoon into
freezer containers, leaving 1/2-inch headspace. Cover and refrigerate
or freeze.

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Popularity: 15% [?]

From the Vegetarian Journal Jan/Feb ’94

GARBANZO GRAVY
(Makes 2 cups)

The distinctive taste of garbanzos (chickpeas) makes a toothsome change
of pace when you turn it into gravy for rice, mashed potatoes, or
casseroles.

3/4 cup garbanzo flour
1/3 cup nutritional yeast (found in health
food stores)
2 Tablespoons dried minced onion
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups vegetable broth
2 Tablespoons steak sauce or
vegetarian Worcestershire sauce

In 2-quart saucepan, combine all ingred-ients except broth and steak
sauce. Toast over medium heat, stirring, about 2 minutes.

Gradually whisk broth and steak sauce or Worcestershire into flour
mixture. Cook, stirring, until smooth and thickened. Serve immediately.

Total Calories Per 2 Tablespoons Serving: 35 Fat: <1 gram

Popularity: 6% [?]

BLACKBERRY YOGURT MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Fresh blackberries, washed
-and dried
1 tb Sugar
1 lg Egg
1 c Plain or honey yogurt
3 tb Butter or margarine, melted
2 1/2 c Variety baking mix ( eg
-bisquik)
1 t Chopped lemon zest

Preheat oven to 400F. Sprinkle berries with sugar;
toss lightly to coat; set aside. In a large bowl,
beat egg; add yogurt and melted butter or margarine;
beat until smooth; add baking mix; stir until just
blended; fold in berries and lemon zest. Spoon
mixture into greased or sprayed muffin cups, 3 inch in
diameter and 1-1/2 inch deep. Bake for 20-25 minutes,
or until a toothpick inserted in the centre comes out
clean. Cool for 5 minutes in cups; finish cooling on
rack. Makes 6 muffins (large)

Origin: Appeal (quarterly publication from Overwaitea
Foods) Shared by: Sharon Stevens.

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Popularity: 5% [?]

BEAN-CORN ENCHILADAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Green pepper — chopped
1/2 c Scallions — chopped
1/3 c Water
2 c Cooked pinto beans
1 c Corn kernels — frozen
3 ts Green chiles — diced (canned)
2 ts Garlic — minced
2 ts Ground cumin
16 Corn tortillas
1 Enchilada sauce recipe
Sev. sprigs fresh cilantro

Saute the green pepper and scallion in the water until
softened, about 5 mi

Mix the beans, corn, chilies, garlic, and cumin in a
bowl. Add the sauteed

Preheat the oven to 375 degrees.

Steam the tortilla for 1 minutes or wrap then in a
cloth and heat in the microwave on high for 1 minute.
Dip the tortillas in heated Enchilada Sauce, being
careful not to soak them. Spoon about 1/4 cup of the
bean mixture on each, and roll up.

Place on a nonstick 13 x 9-inch baking dish, seam side
down. Bake for 15 minutes, or until bubbly. Remove
from the oven and cover with the remaining sauce.
Garnish with cilantro. Serve at once.

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Popularity: 6% [?]

CINNAMON CHOCOLATE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/4 teaspoon Salt
1/2 teaspoon Ground cinnamon
1/4 cup Cornstarch
1/3 cup Cocoa
1/4 cup Milk — cold
2 cups Milk — scalded
3 tablespoons Butter
3 Egg yolks
1 teaspoon Vanilla
9″ baked pastry shell
Meringue (recipe follows)

Preheat the oven to 300F. Combine 1/2 cup of the sugar with the salt,
cinnamon, cornstarch and cocoa in the top of a double boiler. Blend in the cold
milk.Stir in the hot milk and cook over hot water until thick, about three to
five minutes, stirring constantly. Cover and continue cooking until very thick,
about eight minutes, stirring occasionally. Add the butter. Beat the egg yolks
lightly and blend them with the remaining 1/2 cup sugar. Add a little of the
hot mixture, then stir into the remianing hot mixture.Cook, uncovered, over hot
(not boiling) water until very thick, about ten minutes. Add the vanilla.
Cool.Turn the mixture into the baked pie shell. Top with meringe and bake
twenty minutes. MERINGUE: Combine three egg whites with 1/8 tsp salt and beat
until the whites stand in soft peaks. Beat in four Tbl sugar, one Tbl at a
time, until stiff.

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Popularity: 4% [?]