Title: ORANGE JUDAS (JULIUS) #2
Categories: Beverages
Yield: 1 servings

1/2 pk (3 3/4 oz) instant vanilla
Pudding or pudding-pie
Filling powder
1 Egg white
1 tb Lemon juice
3 c Fresh orange juice

Add all to blender and whirl one minute. A 2 oz package of vanilla
instant breakfast drink powder may be substituted for the pudding
stuff.

MMMMM

Popularity: 7% [?]

KLOSSEL SUPPE (DUMPLING SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Butter or vegetable
-shortening
2 Eggs, separated
1/2 ts Salt
1 tb Parsley, minced
1/4 ts Nutmeg
1 1/8 c Bread or coffee cake
-crumbs
1 qt Beef broth

Cream the butter, add egg yolks, salt, parsley, and
nutmeg and mix well. Add the crumbs and beaten egg
whites. With hands dipped in flour, roll dough into
little balls the size of a walnut. Cook slowly,
uncovered, in beef broth for 10 minutes. May also be
cooked in pea or rice soup.

Source: Amana Colony Recipes – Family-size recipes of
the foods prepared and served in the Amana Villages
for over a century. Compiled by The Ladies Auxiliary
of the Homestead Welfare Club, Homestead, Iowa – 1948

Posted on GEnie Food Wine RT Jun 07, 1993 by
COOKIE-LADY [Cookie]

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: 4% [?]

SAUSAGE SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sauces
Mrs. G

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
3 tablespoon Olive oil
1 28 ounce Can crushd tomatoes or puree
2 pound Sausage removed from skin
1 cup Dry wine
and broken up
Salt and pepper
1 md Onion chopped
Grated cheese
2 Cloves garlic crushed

Saute onion and garlic in oil. Discard garlic. Add sausage meat and brown.
(discard some of the grease if it looks too fatty)Add tomatoes and wine and
simmer for 1 hour. Add salt and pepper to taste and simmer another 15 min.
This is great over polenta topped with cheese. It`s also great over pasta.
If the sauce seems a bit too thick, add water, wine or broth. Serve with a
crisp salad and crusty bread.

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Popularity: 8% [?]

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% [?]

OAT CARROT BRAN BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Oat Bran
Dg Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water-Less 1 1/2 T-1 1/3 C
1 1/4 tb Applesauce – 2 1/2 t
2 tb Sugar – 1/4 C
2 tb Gluten – 1/4 C
1/2 ts Salt – 1 t
1/3 c Oat Bran,Raw – 2/3 C
1/3 c Oats – 2/3 C
1/3 c Flour, Oat – 2/3 C
1 t Cinnamon – 1 1/2 t
1/3 c Carrots, grated – 1/3 C
1 c Bread Flour – 1 1/2 C
2 tb Nonfat Dried Milk 1/4 C
Whole Wheat flour – 1/2 C
1 t Yeast – 2 1/2 t

D. German I – Small – Page 60 Put in pan. Press Start. NOTES
: 1181 Cal

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Popularity: 4% [?]

Title: EGGSQUISITE EASTER BASKETS
Categories: Misc, Holiday
Yield: 4 baskets

4 Shredded wheat biscuits
-crumbled
3/4 c Peanut Butter
3/4 c Butterscotch chips

Mix peanut butter and chips over low heat or place in microwave until
melted. Add shredded wheat.
Cool slightly, then mold into baskets – wonderfully yucky! Try shaping
over back of bowl.
Place baskets in fridge to set.
Fill nests with Easter eggs and/or candy. Little nests filled with
jellybeans are delightful.

—–

Popularity: 25% [?]

GULYASSUPPE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Onions — chopped
1/4 lb Bacon — diced
1 t Paprika
1/2 ts Caraway seed
1 pn Marjoram
1 Garlic clove — crushed
6 c Beef stock
1 lb Soup meat — finely cubed
1 t Salt
3 Tomatoes — peeled/seeded/diced
3/4 lb Potatoes — peeled/diced
1/4 c Flour
3/4 c Water
3 Beef franks — cooked/peeled
Lemon juice

Saute the onions and bacon, until the onions are
golden and puffy. Add the paprika, caraway seeds,
marjoram and garlic. Cook just a minute and add the
beef stock, soup meat, salt and tomatoes. Simmer for
20 minutes. Add the potatoes, and more beef stock, if
needed. Continue to cook until the meat and potatoes
are soft. Make a thin cream of the flour and water,
and stir it slowly into the soup. Continue to cook
until thickened. Slice the cooked franks about 1/4″
thick and add to the soup along with a squeeze of
lemon juice. Gourmet’s Old Vienna Cookbook

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Popularity: 3% [?]

DOUBLE CHOCOLATE CHESS PIE

Recipe By : Jeff Frontz
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
2 ounces unsweetened chocolate
1 cup sugar
3 eggs — slightly beaten
1/4 cup creme de cacao
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 pie shell — baked
1/4 cup chocolate chips

(1) Preheat oven to 350 F. ln a medium saucepan over low heat melt
butter and chocolate. Remove from heat.

(2) Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until
smooth.

(3) Pour into the pie shell. Bake for 30 to 35 minutes or until set.
Cool on a wire rack for at least 30 minutes. While still hot, spread the
chocolate morsels on top (addition by AKJ).

(4) Serve with ice cream or whipped cream. I’ve made it using chocolate
almond liqueur instead of creme de cacao. It came out OK, and had a hint
of a nutty flavor in the background.

I got this recipe firom a 1983 calendar. It’s tried and true
and delicious. It’s also very simple to make. I usually double the
recipe, since one pie never seems to last long enough. Maybe that makes
it a double double chocolate pie.

Diffculty: moderate. time: 20 minutes preparation, 1 hour cooking and
cooling. Precision: measure the ingredients. Contributor Jeff Frontz
University of Waterloo, Waterloo, Ontario, Canada
jhfiontz@iolet.waterloo.edu atb@ clyde!watma@lj Path: decwrl!recipes

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Popularity: 4% [?]

Title: John Wayne’s Cheese Casserole
Categories: Cheese/eggs, Casseroles
Yield: 6 servings

2 cn Diced green chiles
1 lb Jack cheese; coarsely grated
1 tb Flour
1 cn Evaporated milk; small
1 lb Cheddar cheese;coarsely grtd
1 cn Stewed tomatoes
Salt/pepper to taste
4 Eggs
6 sl To 8 sl fresh tomatoes; OR

Separate egg yolks from egg whites. Beat evaporated milk and flour
in with egg yolk. Season with salt and pepper. Add stiffly beaten
egg whites, folding them in gently. In a deep, well-buttered,
casserole dish, mix the shredded cheese with the diced green chiles.
Pour the egg mixture over the cheese and “ooze” it through with a
fork. Place casserole in a preheated 325F degree oven and bake for 30
minutes. Remove casserole and arrange the tomato slices on top of the
casserole. Return to oven and bake an additional 30 minutes or until a
knife inserted in the middle comes out clean.

MMMMM

Popularity: 5% [?]

EGGPLANT IMAM BAYILDI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Eggplants
Olive oil
1 md Tomato, chopped
Salt Pepper
1/4 ts Allspice
1/2 ts Parsley
1 tb Currants, soaked in cold
-water 30 minutes
1 Clove garlic
1 Bay Leaf

Cut the stems off the eggplants but do not peel. Cut several length-wise
slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a
small skillet and saute the onion until it browns slightly. Than add
tomato, salt, pepper, allspice, and parsley. Cook over medium low heat
until the mixture breaks down to almost a puree. Drain currents, and add
the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
over the eggplants until oil level is about halfway up the eggplants. Add
garlic bay leaf to the oil. Cover the dish and cook over very low heat
for an hour or until eggplants are very soft. Turn them every 15 minutes.
WHen done, pour off excess oil and strain and store for re-use. Cool and
refridgerate eggplants overnight. Serve cold with thin slices.

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Popularity: 3% [?]