SILLGRATIN (HERRING POTATO CASSEROLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Swedish Seafood
Side dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Potatoes — peeled, cut into
-1/8″ slices
1 lg Onion — thinly sliced
2 1/2 tb Butter
2 Matjes herring fillets — cut
-into 1/2″ diagonal slices
Black pepper — fresh ground
1 tb Bread crumbs — fine
1/3 c Cream — heavy or light
1 tb Butter — cut into tiny bits

Preheat oven to 400øF. Place potato slices in a bowl of cold water to
prevent them from discoloring. Heat 2 tb of butter in a small frying
pan and, when the foam subsides, add the sliced onions, cooking until
they are soft and transluscent but not brown. Set aside.
Choose a 1 to 1 1/2 quart baking dish attractive enough to bring to
the table and using a pastry brush or paper towels, spread with the
remaining 1/2 tablespoon of butter. Drain potatoes and pat dry.
Arrange alternate layers of potatoes, herring and onions in the
baking dish, ending with a layer of potatoes. Season each layer
lightly with pepper, sprinkle the top with breadcrumbs and dot with
bits of butter. Pour in the cream, bring to a boil on top of the
stove and then bake for 1 hour in center of oven until potatoes are
tender when pierced with the tip of a sharp knife or skewer. Serve
directly from baking dish.

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2 20 oz cans chickpeas or 4 1/2 cups home-cooked chickpeas [home-cooked
are definitely superior, IMO]
6 scallions, trimmed and finely sliced halfway up their green sections
2 Tbsp lemon juice [I used the juice of one lemon]
3/4 to 1 tsp salt
1/4 tsp finely ground black pepper
2 Tbsp minced Chinese (or other) parsley [I used cilantro]
1 fresh hot green chili (or green pepper), minced [I used 2 jalapenos]
1/4 tsp cayenne pepper

Pour contents of chickpea cans or home-cooked chickpeas into a saucepan.
Bring to a boil. Drain, discarding liquid. [You can skip this step if
you’ve just cooked your chickpeas].

In a serving bowl, combine chickpeas with the other ingredients. Mix well
and set aside, unrefrigerated, for 1 hour. Mix again. Serve cold or at
room temperature.

Source:World of the East Vegetarian Cooking by Madhur Jaffrey.

Title: Cabbage Soup I.E.S.JJGF65A
Categories: Soups, Cabbage, Jewish
Yield: 6 servings

MMMMM—————–MAMA LEAH’S JEWISH KITCHEN———————-
2 Onions,coarsely chopped
1 Carrot,peeled sliced thin
6 c Beef broth (can use boul cube
1 Small head cabbage
1/2 c Sauerkraut,rinsed under cold
Running water and chopped
1 Ripe tomato,peeled chunked
1 c Canned Italian,tomatoes cut
Into chunks
1 Clove garlic,crushed
2 c Water
Salt if necessary
Lemon wedges,optional

Saute onions and carrot in corn oil in the bottom of a 5 quart
soup kettle,until softened,about 10 minutes.Combine with remaining
ingredients, (except lemon wedges)and simmer over low
heat,covered,but with lid askew for 50 minutes.Taste for salt and
serve in hot bowls.Serve with lemon wedges if desired….This is not
my favorite cabbage soup…

MMMMM

Grannie’s Peanut Butter Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Butter Or Margarine
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
1 Tsp Vanilla
1 Cup Peanut Butter, Creamy Or Chunky
2 Eggs, Beaten
1 1/4 Cups All-Purpose Flour
1 Cup Bran
3/4 Cup Rolled Oats
2 Tsp Baking Soda

1) Melt butter. Beat together with the sugars, vanilla, peanut butterand eggs.
2) In a separate bowl, combine the flour, bran, oats, and baking soda.
3) Stir mixture into butter mixture.
4) Drop by teaspoonsonto ungreased cookie sheet.
5) Bake at 350 degrees for 15-18 minutes.
6) Remove to a rack to cool.

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NOTES : Category: Cookies
Main Ingredient: Peanut Butter
Servings: 8

——————————

Title: Impossible Pizza Pie
Categories: Main dish, Pies
Servings: 6

2/3 c Onion; chopped
1/3 c Parmesan; grated
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1 c Prepared pizza sauce
1/4 c Parmesan; grated
3 1/2 oz Pepperoni; sliced
1/3 c Onion; chopped
1/2 c Green pepper; chopped
1 1/2 c Mozzarella; shredded

Heat oven to 425. Grease pie plate, 10 x 1 1/2″ Sprinkle 2/3 c. onion and
1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec.
in blender on high. Pour into pie plate. Bake 20 min.
Spread pizza sauce over top. Top with remaining ingred. Bake 15-20 min.
or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square
or round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking
mix to 1/2 c. Divide remaining ingred. amts in half. Decrease beat time to
10 sec. and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use
1 1/2 qt round or 1 qt. square casserole.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Lawrence Kellie

—–

Chicken Wild Rice Dish

Recipe By : Country Woman Magazine, 6/97
Serving Size : 12 Preparation Time :0:30
Categories : Casseroles Do Ahead
Entree Low-Fat
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb mushrooms — fresh, sliced
1 c celery — chopped
1 c sweet red pepper — chopped
2/3 c green onions — chopped
2 ea garlic cloves — minced
1/3 c saute Butter, Mrs. Bateman’s Butterlike (tm
2 ea chicken bouillon cube
2 c water
1 1/2 qt cooked chicken — cubed
1 qt cooked wild rice
1 qt cooked long-grain brown rice
1/2 lb cheddar cheese, lowfat — shredded
2 1/4 tsp salt
1 1/2 tsp dried basil
1/2 tsp pepper

In a kettle, saute the first five ingredients in the butter substitute
until tender. Add remaining ingredients and mix well. Spoon into a
greased 13 x 9″ baking dish. Cover and bake at 350 F. for 75 minutes.
Uncover and bake for 15 minutes longer or until heated through.

This dish may be assembled and refrigerated overnight. Remove from the
refrigerator 1 hour before baking.

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APPLE-LOVAGE CHUTNEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Preserves Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Apples, cored and chopped
1 c Lovage, fresh
1 md Sweet red pepper, cored,
Seeded and chopped
1 md Red tomato, cored, peeled,
Chopped
1 md Green tomato, cored, chopped
1 md Onion, peeled and chopped
3 Garlic cloves, minced
1 c Golden raisins
1/4 c Fresh ginger, peeled, minced
1 c Light brown sugar, packed
1 c White wine vinegar
1 tb Mustard seeds
1 t Celery seeds

Combine all ingredients in non-reactive pan. Bring to
boil over med-high heat, stirring constantly. Reduce
heat to med-low and simmer, uncovered, stirring
frequently, for 45 mins, or until thickened.

Prepare jars, lids and boiling water bath. Fill jars
with hot mixture, leaving 1/4 inch headspace. Wipe
rims with clean towel and attach lids securely.

Place jars in boiling water bath, and when the water
returns to the boil, process for 15 mins.

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MISSING EGG SANDWICH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Firm tofu, mashed
1 Green onion, finely chopped
2 tb Eggless mayonnaise
1 tb Pickle relish
1 t Mustard
1/4 ts Each ground cumin, turmeric
And garlic powder
Pinch of salt

Combine all ingredients and mix thoroughly. Serve on
whole wheat bread with tomato and lettuce.

Source: Food for Life, Neal Barnard, MD, Library No.
613.262B, Page 244

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CAPE BRETON SCONES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 tb Sugar
1 tb Baking powder
1 t -salt
1/4 ts Basking soda
1 c Raisins or currants
1/2 c Sour cream
1/4 c Oil
1 Egg — slightly beaten
3 tb Milk

Sift together dry ingredients and stir in the raisins. Blend the remaining
ingredients and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky. Knead a few
times. Divide the dough in half then pat each ball of dough into a 6 "
circle with the top slightly rounded. Brush the tops with milk and sprinkle
with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie
sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with
butter and jam or flavoured butter or honey.

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Times-Picayune Chocolate Zucchini Cake

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter
1 3/4 c sugar
2 1/2 c flour
4 Tbsp cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 eggs
1/2 c sour milk (a tsp of vinegar added to milk)
1/2 c oil
1 tsp vanilla
2 c grated zucchini
Chocolate chips
Whipped cream

Preheat oven to 325 degrees. Grease a 9×13 inch pan. Combine
butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs,
milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate
chips. Serve with whipped cream.

From the Times-Picayune (Ellen)

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