Title: Cream Of Potato Soup #2
Categories: cheese/eggs
Yield: 6 servings

6.00 ea potatoes; medium size
1.00 ea butter; size of walnut
1.00 ea onion; chopped fine
2.00 c milk

Dice and cook potatoes in salt water. Add butter, pepper, and onion.

When potatoes are tender, add milk and riffles made by mixing a small

amount of flour and butter until small lumps form. Serves 6.

Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH

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Popularity: 5% [?]

Title: Fido’s Reward!
Categories: Dog biscuit
Servings: 10

3/4 c Hot Water or Meat Juices
1/2 c Powdered Milk
1 Egg, Beaten
1/3 c Margerine
1/2 tb Salt (optional)
3 c Whole Wheat Flour

Servings: 10

In a large bowl pour hot water over margerine. Stir in powdered milk, salt
and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead
3 to 4 minutes, adding more flour if necessary to make a very stiff dough.
Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a
greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool
and dry out until hard. Makes approximately 1 1/4 pounds. Costs
approximately $.25 per pound.

MMMMM

Popularity: 5% [?]

Title: Raspberry Cheese Pie
Categories: Cheese, Fruits, Pies
Yield: 6 Servings

8 oz Cream cheese; softened, 1 pk
1/2 c Dairy sour cream
1/3 c Sugar
2 ea Eggs; lg
1 ea Unbaked 9-inch pie shell
20 oz Frozen raspberries; thawed
1 x Water
3 ts Cornstarch
1/2 c Whipping cream; whipped

Combine the cream cheese and sour cream in a bowl,
using an electric mixer set at medium speed, until
smooth and fluffy. Add the sugar and eggs blending
well. Pour into the unbaked pie shell. Bake at 375
degrees F. for 35 minutes or until a knife inserted in
the center comes out clean. Chill for at least 1 hour
in the refrigerator. Meanwhile, drain the raspberries,
reserving the juice. Add enough water to the juice to
make 3/4 cup of juice. Blend the cornstarch and juice
together in a 2-quart saucepan. Cook, over medium
heat, stirring constantly, until the mixture comes to
a boil. Cook for 1 minute more. (Mixture will be
very thick.) Remove from the heat and stir in the
raspberries, then cool to room temperature. Fold the
whipped cream into the cooled raspberries and spread
the mixture over the chilled cream cheese layer.
Chill for an additional 2 to 3 hours before serving.

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Popularity: 5% [?]

Red, White, And Blue/Black Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Cheese
Main Dish Side Dishes
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Eggplant
3 Large Tomatoes — sliced 1/2-in thick
1 1/2 Pounds Mozzarella Cheese — sliced 1/4-in thick
1 Large Onion — sliced thin (optiona

Red, White, and Blue/Black Casserole
(Eggplant casserole with tomato and cheese)

Cut the eggplant lengthwise once, then slice crosswise into semidisks
about 3/4 inch thick.

In a shallow casserole dish (2 in deep), stand some slices of eggplant
on the narrow cut edge, to make a row, then fol- low this with slices
of tomato, then slices of mozzarella cheese. Repeat until the whole
dish is full. It should appear from the top to have bands of red,
white, and black.

Use your favorite seasoning (basil/oregano is the default), and bake
until bubbly (about 25-30 minutes at 350 deg. F.

contributed by Richard Newman-Wolfe, University of Rochester, Rochester
NY, Nemo@Rochester.ARPA, from The Victory Garden Cookbook (?)

Serves 4-6. 5 minutes preparation, 30 minutes to bake.

You may wish to put a layer of onions on the bottom, horizontally,
before you put the eggplant in the pan.

This only works with European-style eggplant; Japanese and Asian
eggplants are too narrow.

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Popularity: 6% [?]

Title: IMAM BAYILDI (BRAISED EGGPLANT WITH TOMATOES
Categories: Middle east, Turkish, Vegetable, Eggplant, Time/life
Yield: 6 servings

3 md Eggplant; (about 1 lb. ea.)
;as long and as narrow as
;possible
4 tb Salt
2 ts Salt
6 md Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
5 md Tomato; fresh, ripe, peeled,
;seeded and finely chopped,
;or 1 1/2 cup chopped,
;drained, canned tomatoes
1/2 c Olive oil
6 lg Garlic cloves; peeled
2 tb Parsley; finely chopped,
;prefer flat leaf parsley

With a sharp knife, cut off the stem and peel each
eggplant lengthwise, leaving 4 evenly spaced 1 inch
wide strips of peel intact. Slicing between the
strips, cut each one in half. Cut side up, make three
or four 4 inch long lengthwise slashes through the
thickest part of each half, spacing the slashes about
1 inch apart. Sprinkle the eggplants with 1 tablespoon
of the salt and arrange them in two or three layers in
a large flat bowl or pan. Pour in enough cold water to
cover them by 1 inch, weight with a heavy casserole,
and let the eggplants rest at room temperature for at
least 30 minutes.
Meanwhile, drop the onion rings into a large
colander set in a deep plate. Sprinkle the onions
with 3 tablespoons of the salt, turning them about
with a spoon to coat them evenly. Let stand at room
temperature for at least 30 minutes, then rinse the
onions under warm running water and squeeze them
gently but completely dry. Place them in a bowl, add
the tomatoes and the remaining 2 teaspoons of salt and
toss together thoroughly.
Pour 2 tablespoons of the oil into a heavy casserole
large enough to hold the eggplants in one layer.
Drain the eggplants, rinse them under cold water and
pat dry with paper towels. Arrange the eggplants cut
side up in the casserole. Force as much of the
onion-tomato mixture as possible into the slashes and
spread the rest on top. Place a garlic clove on each
eggplant half, and sprinkle them with the remaining 6
tablespoons of oil. Pour in the cup of water and bring
to a boil over high heat. Reduce the heat to low and
simmer covered for 1 hour and 15 minutes, or until the
eggplants are tender. Cool in the casserole to room
temperature.
To serve, arrange the eggplants n a large platter or
individual serving plates, spoon the cooking juices
around them and sprinkle with parsley.

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Popularity: 8% [?]

SESAME-ALMOND COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c FILIPPO BERIO Brand Olive
-Oil
1 Strip lemon peel (2")
4 ts Sesame seeds
1/2 c Dry white wine
1 t Grated lemon peel
1 t Grated orange peel
1/3 c Sugar
1/2 c Sliced almonds
3 1/2 c All-purpose flour
1 tb Ground cinnamon

1. Heat oil, 2″ strip lemon peel and sesame seeds in
large skillet over medium heat until seeds are lightly
browned. Remove from heat; cool.

2. Remove lemon peel strip. Pour oil and sesame seeds
into large bowl. Add wine, grated lemon and orange
peels, sugar and almonds; stir.

3. Combine flour and cinnamon in small bowl. Add to
oil mixture gradually, stirring well. Gather dough
into ball; knead once or twice until smooth. Set aside
to rest for 30 minutes.

4. Preheat oven to 350′F. Divide dough into 18 equal
pieces. Roll each into a ball and flatten about 3″
across and 1/4″ thick. Place on lightly greased baking
sheet. Bake 20 minutes or until lightly browned and
firm. Cool on wire rack. Store in covered container.

Makes 18 cookies.

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Popularity: 4% [?]

Title: DAHL PALAK (SPINACH AND SPLIT PEAS)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1/2 c Split peas 1 tb Ginger, fresh and chopped
2 c Water 4 ea Garlic cloves, chopped
1/4 ts Turmeric 1 tb Garam Masala
1/2 ts Salt 1 tb Lemon juice
1 lb Spinach, chopped 1 pn Salt
3 tb Butter/oleo

Soak split peas in 2 cups water 1 hour.

Add turmeric and 1/2 ts salt to split peas. Boil 10 mins in same water
used to soak peas.

Add spinach and cook until most of the liquid has been absorbed and split
peas are done.

Meanwhile, heat butter/oleo in a skillet. Add ginger and garlic. Cook
until garlic is golden. Add Garam Masala (see recipe called “Garam
Masala”).

Immediately add the seasoned ginger and garlic to the spinach-split pea
mixture. Add lemon juice and salt to taste and serve.

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Popularity: 4% [?]

MADDY’S PANCAKE/WAFFLE MIX

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
From Maddy Himy (NFBH49A)
1/2 c Whole wheat pastry flour
1/2 c Corn flour
Salt (optional)
1 1/2 ts Baking powder
1/2 ts Vanilla
1 1/2 ts Egg replacer w/2 T. water
1 c Soy milk (lite)

Mix ingredients and make either pancakes or waffles.

Recipe posted on Prodigy by Madeline Himy. Posted on
GEnie by DEEANNE.

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Popularity: 3% [?]

Title: Passover Honey Cake
Categories: Cakes
Yield: 1 servings

1 c Honey 1/2 ts Ginger
1/4 c Orange juice 1 3/4 c Matzo meal
Grated rind of 1 orange 1/2 ts Salt
3 Eggs, separated 1 ts Coffee; instant
1 ts Vegetable oil 1 ts Cinnamon
1/2 c Sugar 1/4 ts Cloves

Heat honey to boil; add orange juice and rind. Cool. Beat egg yolks. Add
oil and sugar, sift together matzo meal and dry ingredients. Add dry
ingredients and honey to egg yolks. Fold in stiffly beaten egg whites. Bake
in one oblong or 2 loaf pans. Line pan with wax paper. Bake @ 300 degrees
for 50 minutes.

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Popularity: 4% [?]

OATMEAL RAISIN COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1/2 cup shortening
1 cup firmly packed light brown sugar
1/2 cup sugar
2 egg
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup raisins

Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla;
beat well. Combine flour baking soda and salt; add to creamed mixture. Beat
well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased
baking sheet. Bake at 350F degrees for 15 minutes. Cool slightly before
removing to cooling racks.

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NOTES : I have these cookies baking in the oven right now–my house smells
wonderful! My husband gave them a definite Thumb’s Up!

Popularity: 18% [?]