Title: Mamy Nugat (Mother’s Nougat)
Categories: Candies, Christmas, Russian
Servings: 10

6 14-Inch Square Wafers Or
-Tortenboden
1/2 c ;Water
1 c Sugar
1 c Honey
6 lg Egg Whites
1 ts Cream Of Tartar
2 tb Powdered Sugar
1 lb Shelled Walnuts
1 tb Vanilla Extract

Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until the
syrup moves away from the bottom. Add the honey and cook down by a third.
Whip the egg whites until soft peaks form and add the cream of tartar.
Gradually add the powdered sugar and beat until stiff peaks form, then add
by spoonfuls to the honey mixture. Transfer the mixture to a double
boiler and cook, stirring constantly, for 15 to 20 minutes, until it cooks
down a bit. Beat until the mixture looks “dry”. Stir in the chopped nuts
and cool. On a work surface covered with waxed paper, spread a wafer with
1/4 of the honey mixture about 3/4 of an inch thick. Cover with a second
wafer and press down evenly. Spread another fourth of the honey mixture
on the second wafer and top with a third wafer. Repeat to makd a second
nougat. Wrap each one tightly in heavy foil and refrigerate overnight.
Trim off the edges and cut into 3/4-inch strips, then cut each strip
diagonally into 2 1/2-inch pieces.

Serve with tea.

MMMMM

Popularity: 3% [?]

Title: Five-Grain Soda Bread
Categories: Diabetic, Breads/bm
Yield: 16 servings

1 c All-purpose flour (see note) 1/2 ts Salt
3/4 c Whole-wheat flour 3 tb Soft margarine or veg. oil
3/4 c Rye flour 3/4 c Raisins (optional)
3/4 c Graham flour 1 3/4 c Buttermilk
3/4 c Rolled oats OR 1 3/4 tb lemon juice
2 tb Granulated sugar OR 1 3/4 tb vinegar
1 tb Baking powder Plus milk to make 1 3/4 cup
1 ts Baking soda

Mix vinegar or lemon juice with milk for sour milk and set aside. If
using powdered skim milk, use almost 2/3 cup powder and enough water
to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough
water to make the 1 3/4 cup measure.

If you do not have all the different kinds of flour, use what you do
have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups
all-purpose flour. Make a note of the ingredients and a note of the
result.

Sugar could possibly be left out, especially if 2 tbsp. or more of
raisins (or finely chopped dates) are used.

Combine dry ingredients in a bowl. Cut in margarine or oil. Stir in
raisins (if using) and add buttermilk or sour milk to make a soft
dough.

Knead lightly on a floured surface until smooth. Place on a greased
baking sheet and flatten into a circle about 2 1/2 inches thick. Cut
large X about 1/4 inch deep on top. OR make 2 smaller loaves.

Bake at 350 F for about 1 hour or until toothpick inserted in the
center comes out clean.

1/16 recipe = 128 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4
grams protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol

Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart
Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94

MMMMM

Popularity: 5% [?]

Title: Fig Newtons # 2
Categories: Bar cookies
Yield: 1 servings

Dough:
5 tb Unsalted butter
2 tb Sour cream
2/3 c Packed dark brown sugar
2 Eggs; room temp
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
Filling:
2 c Dried figs
1 3/4 c Water
1/3 c Sugar
2 ts Lemon rind; grated
1/4 ts Salt

In a large bowl, beat butter and sour cream until light.
Gradually add brown. sugar, beating until mixture is very light
thick. Add eggs one at a time; beat in vanilla. Sift together, flour,
baking powder., soda, cinnamon and salt. Add to creamed mixture,
beating on low speed or by hand. Mix well and turn out on sheet of
floured plastic; wrap, then refrigerate for at least 2 hrs.
Cut heavy stems off figs. Combine figs and water in heavy
saucepan and simmer, covered, for 30 min., or until fruit is soft.
Add sugar, lemon rind, and salt and simmer, covered, for 15 min.
longer. Press mixture thru food mill and cool.
Preheat oven to 350 F. Cover large. baking sheet with parchment or
spray with food release. Divide the chilled dough into thirds and
refrigerate 2 parts. Roll remaining piece on well floured surface to
form rectangle about. 5 x 11". Spread 1 third of fig filling slightly
to one side of center, along the length of the dough, leaving 1/2″
margin around edges. Mound filling slightly in center along whole
length. Moisten edges with water.
VERY GENTLY, lift uncovered pastry with spatula and fold over
filling. Press 2 halves together to seal. Trim edges and shape roll
into a neat, half-cylinder form about. 11″ long and 2-2 1/2″ wide.
Place on prepared baking sheet.
Repeat until all filling dough is used, then bake for 25 min,
or until they are slightly browned. Cool rolls somewhat on rack,
then trim off the ends and, with a sharp serrated knife, cut each one
into slices about 1 1/2″ wide. Replace slices on rack. When bars are
completely cool, store airtight.

MMMMM

Popularity: 6% [?]

Menudo by Patricia Hill

Recipe By : Patricia Hill
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
1 calf’s foot
1 pound posole — frozen
1 large onion — chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt — to taste
pepper — to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot water.
Remove the stem and seeds (if desired) and mince. Throw everything into
the crock pot and cook all day.

Note: The calf’s foot is to add additional richness to the broth. The
calves’ feet I buy are big so I use only one. You can also use pig’s
feet or a marrow bone. Since all of these ingredients will not fit into
my crock pot I make this in two days. On the first day I cook the
bone/feet in water to cover. This makes the broth. I remove the
bone/feet and strain the broth. You could easily throw a carrot and a
few stalks of celery in for more flavor but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into tiny
pieces (real men like big chunks.) Often tripe is pre-cooked to some
amount of doneness before you purchase it. It helps if you know how long
it was cooked. If you don’t know, cook it all day on the low setting.
You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color. Since
my husband does’t like seeds I must be carful about picking them out.
But many cooks just snap off the stem of the dried chile and grind the
pod in a mortar.

Some people add coriander. Many people add some green chile

– - – - – - – - – - – - – - – - – -

NOTES : Serves 6-8

Popularity: 6% [?]

Title: White Clam Sauce
Categories: Pasta, Ethnic, Shellfish, Sauces
Yield: 6 servings

1/4 c Olive oil
10 oz Whole baby clams
2 Garlic cloves,minced
1/3 c Dry white wine
4 ts All-purpose flour
1/4 ts Red pepper flakes
16 oz Minced clams
1/4 ts Salt
3 tb Chopped parsley

Drain and reserve juice in the cans of minced and whole baby clams. In
medium saucepan heat oil. Add garlic saute for 2 min. Stir in flour. Add
reserved clam juices, wine, red pepper flakes and salt. Bring to boil
simmer for 10 min. Add minced clams, baby clams and parsley. Return to
boil, then keep warm while preparing linguine. When linguine is done, pour
sauce over top and toss gently and serve. I forget how many this will
serve. Probably at least 4.

—–

Popularity: 3% [?]

STRAWBERRY TROPICAL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Strawberries
1 c Frozen cherries
4 c Frozen strawberry juice
Diluted
2 tb Clover honey
1/2 c Fresh lime juice
1/2 c Sweet white wine
1/2 c Light cream
2 tb Cornstarch
2 tb Cold water
1/2 c Sour cream

Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime
juice and white wine until mixture thickens. Stir occasionally as it is
cooling. Put strawberries and cream with chilled mixture and blend until
smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of
sour cream to each serving.

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Popularity: 3% [?]

CRISP BACON MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
8 Bacon slices
1 1/3 c Cake flour
1 1/2 tb Sugar
1 t Salt
2 1/2 ts Baking powder
1 Egg
3/4 c Milk
1 tb Bacon fat

Saute bacon til crisp, and chop fine. Sift flour,
sugar, salt and baking powder together. Add the
bacon. Combine the egg, milk and bacon fat, and blend
into the first mixture. Pour into buttered muffin
tins, one-third full, and bake in a hot oven (425) for
15-20 minutes. FROM: KATE SMITH’S “COMPANY’S COMING”
COOKBOOK —- Lisa Crawley TSPN00B

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Popularity: 6% [?]

Cherry Vanilla Ribbon Pie

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c corn flake crumbs
1 tbsp oil
—-Filling—-
8 ozs fat-free cream cheese — softened
14 ozs fat-free sweetened condensed milk
3/4 c cold water
3 3/8 ozs fat-free vanilla pudding mix
1 c Cool Whip Lite® — thawed
21 ozs cherry pie filling — chilled

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine corn flake crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. Meanwhile to
prepare filling, combine cream cheese, sweetened condensed milk, water,
vanilla pudding. Mix until smooth. Fold in whipped topping. Spread half of
the cream cheese mixture into prebaked pie crust. Top with half of the
cherry pie filling. Repeat layers. Chill for 2 hours or until set.

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Per serving: 364 Calories; 3g Fat (7% calories from fat); 8g Protein; 69g
Carbohydrate; 4mg Cholesterol; 453mg Sodium

Popularity: 6% [?]

CHALLAH FRENCH TOAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Breads
French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-MICHAEL HATALA (RJHP21A)
6 Eggs
1/2 c Heavy cream, half-and-half
-or milk
1 t Cinnamon
1/4 ts Salt
4 tb To 6 T clarified butter
8 sl Challah, cut 1-inch thick

Beat the eggs together with cream, half-and-half, or
milk. Beat in cinnamon and salt. Melt the butter in a
large frying pan. Dip the challah slices, one at a
time, into the egg mixture, making sure that each
slice is well coated. The challah should absorb a
little of the egg mixture but not enough to get soggy.
Fry each battered challah slice for 2-3 minutes on
each side until they are golden brown. Don’t fry too
fast or the inside will be wet and gooey. Serve with
your favorite jam, maple syrup, honey, cinnamon,
sugar, or plain. NOTE: Heavy cream really is the best
liquid to use in this recipe.

SOURCE: MAMA LEAH’S JEWISH KITCHEN

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Popularity: 5% [?]

Zippy Beef Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Ground Beef
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
4 ounces elbow macaroni — uncooked
1 can cream of mushroom soup, condensed
3/4 cup milk
2/3 cup catsup
1/2 cup cheddar cheese — shredded
1/4 cup green pepper — chopped
2 tablespoons onion
1 teaspoon salt

Heat oven to 350 degrees.

Cook and stir meat until brown. Drain off fat.

Cook macaroni as directed on package; drain.

In ungreased 2-quart casserole, mix all ingredients.

Cover; bake 40 minutes. Uncover; sprinkle with crushed potato chips if
desired and bake 5 minutes longer.

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Popularity: 4% [?]