Knedleigh

Recipe By : Ilana Cohney
Serving Size : 1 Preparation Time :0:00
Categories : Pesach Shabbos Recipes
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1 tablespoon oil — per egg
3 tablespoons water — per egg
pinch salt
pinch pepper
1 teaspoon sugar (optional)
1 tablespoon ginger — generous amount
matza meal — as required

Mix all the ingredients together except matza meal, allowing one egg for
person. (This gives a generous amound of knedleigh per person, you may want
to do less) Then add as little matza meal as possible until mixture hold
together VERY lightly. Put in fridge a few hours. Add only enough matza
meal to make it possible to form balls. Wet hands and don’t worry too much
about making them perfectly round. Drop into boiling soup or water. I
usually make up a simple soup of water and a soup cube and then keep these
hot in a seperate saucepan. Transfer them into your proper chicken soup
pot just before serving. Otherwise you may find that the
knedleigh drink up all your soup.

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Mexican Bean Cheese Pockets

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Mexican Cuisine Quick Dinners/Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can refried beans — heated
8 7″ tortillas
1/2 cup scallions — sliced
8 ounces Monterey jack cheese w/jalapenos — shredded
1 teaspoon vegetable oil
Salsa — optional

Wam tortillas in microwave (or in oven at 350, wrapped in foil, for 5
minutes).

Put tortillas side by side on a work surface. Place a heaping tablespoon of
warm refried beans in center of each tortillas. Top with 1 tablespoon
scallions, then 1 heaping tablespoon cheese. Fold 2 opposite sides of each
tortilla toward center, overlapping slightly. Fold remaining 2 sides toward
the middle.

Heat a large heavy skillet over medium low heat. Brush with oil. Place 4
tortillas pockets smooth side up in skillet. Cook for 5 minutes per side or
until golden and crisp. Keep warm in oven while cooking remaining pockets.
Serve hot with salsa for dipping.

Ingredients may be changed to suit individual taste.

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ELDERBERRY WINE- VIN DE FLEURS DU SAREAU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ga Elderberries, ripe, washed
2 1/2 ga Water
1/4 lb Sugar
1 ea Lemon, juice of
1 ea Yeast, cake, or env dry

Mash elderberries well in a large (5 gal) pot. Add water. Bring to a
boil and simmer for 15 minutes. Slowly stir in sugar and lemon juice.
After 15 more minutes at simmer, remove from heat and allow to cool
enough to handle. Strain through collander, then through tea
strainer, then through cloth into large container, a crock or
plastic/glass water container. In a cup of LUKEWARM water dissolve
the yeast. Pour into berries and cover well with cloth. Allow to
ferment for 10 days. Next, carefully, so as to leave dregs on bottom,
pour fermenting juice into gal. jugs. Cork tightly, store in cool,
dark 3 months. Draw the wine from the sediment after 3 mos. No aging
req’d. Source: Leon Soniat, New Orleans Times-Picayune 28 August 1980
Recipe date: 08/28/80

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Title: HALVAS TOU FOURNO (BAKED HALVAH)
Categories: Desserts, Greek
Yield: 6 servings

———————————THE HALVAH———————————
3 c Farina (Cream of Wheat)
1 ts Cinnamon
1 c Butter
4 ea Eggs, separated
1 c Sugar
1/2 c Slivered almonds, blanched

———————————THE SYRUP———————————
2 1/2 c Sugar
3 c Water
1 x Piece of stick cinnamon
2 or 3 whole cloves

Mix farina with cinnamon and set aside. Cream butter in a bowl. In
another bowl, beat egg yolks with the sugar until thick. Add to the butter
and beat very well. Beat egg whites until stiff. Then fold alternately
with the farina into the butter-egg mixture. Add almonds; mix gently. Put
into a buttered pan. Bake in preheated 350 F. oven for 45 min.

Prepare syrup by boiling all of the ingreds. for abt. 8 min. Remove and
discard cinnamon and cloves. Pour syrup over hot halvah. Cool, serve.

—–

Title: SWEET-TART BERRY JELLY
Categories: Diet, Sauces
Yield: 6 servings

-NPFN03A
1 1/2 oz Diet lemon gelatin (3 env)
1 c -Boiling water
1 c -Cold water
10 oz Frozen sliced strawberries
1/8 ts -Salt

*Sweetened, partially thawed.
Empty gelatin into boil, pour on boiling water, stir until com-
pletely dissolved. Stir in cold water, straw- berries, salt. Mix
until berries completely thaw and separate. Refrigerate until firm,
about 2 hours.
60 calories per serving.

MMMMM

Gringo Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons Lard,butter — or bacon dripins
1/2 Onion,med — coarsely chopped
1 pound Beef round — coarse grind
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1/4 teaspoon Oregano,dried — pref. Mexican
1/4 teaspoon Cumin — ground
2 Garlic cloves,med — fine chop
2 cans Tomato soup (10-1/2oz ea)
1 can Onion soup (10-1/2oz ea)
2 cans Kidney beans (16oz ea)

1. Melt the lard, butter or drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.~ 2. Combine the meat with the
ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to
the pot. Break up and lumps with a fork and cook, stirring occcasionally, until
the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans.
Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until
the liquids cook down and the mixture thickens.
Taste and adjust seasonings.~

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WHOLE WHEAT HAMBURGER AND HOT DOG BUNS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BREAD MACHINE MAGIC
-LINDA CALDWELL (KKPD13B)
1 c -water
-(for Welblt/Dak add
2 tb -more water)
1 Egg
2 c All purpose flour — AND
1 c Whole wheat flour
3/4 ts Salt
1/4 c Shortening
1/4 c Sugar
1 pk Yeast

Place all ingredients in bread pan; select Dough setting and press
Start. When dough has risen long enough, the machine will beep. Turn
off bread machine, remove bread pan, and turn out dough onto a
floured countertop or cutting board. Gently roll and shape the dough
into a 12 inch rope. With a sharp knife, divide dough into 8 pieces
for hamburger buns or 12 pieces for hot dog buns. Grease a baking
sheet. Roll pieces of dough into balls and flatten for hamburger buns
or shape into 6-inch rolls for hot dog buns. Place on prepared>
baking sheet. Cover and let rise in warm oven 10 to 15 mintes until
almost doubled. (Hint:To warm oven slightly, turn oven on Warm
setting for 2 minutes, then turn it off and place covered dough in
oven to rise. Remove sheet fromn oven to preheat.) Preheat oven to
400 F.Bake 12 to 15 minutes until golden brown. Remove from oven and
cool on racks. When ready to use split buns in half
horizontally.These will keep in a plastic bag in the freezer for 3 to
4 weeks. This is the 1 1/2 # size recipe from BREAD MACHINE MAGIC by
Linda Rehberg and Lois Conway: LINDA IN BIRMINGHAM 10/27 09:24 pm
Formatted by Elaine Radis

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Grilled Pizza

Recipe By : COOKING RIGHT SHOW #CR9730
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Ounces pizza dough (recipe included)
1/4 Cup virgin olive oil for brushing and drizzlin
1/2 Teaspoon fresh garlic — minced
1/2 Cup fontina — shred, loose pack
2 Tablespoons Pecorino-Romano Cheese — freshly grated
6 Tablespoons canned tomatoes in heavy puree — chopped
8 basil leaves
–The Pizza Crust–
1 env active dry yeast — (2 1/2 teaspoons)
1 c warm water
pinch sugar
2 1/4 tsp kosher salt
1/4 c johnnycake meal <>
1/4 c fine ground white corn meal
3 tbsp whole wheat flour
1 tbsp virgin olive oil
2 1/2 c unbleached white flour — more as needed

=20
FOR THE PIZZA CRUST:

Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the
salt, johnnycake meal, wheat flour and oil. Gradually add the white flour,
stirring with a wooden spoon until a stiff dough has formed.

Empty the dough onto a floured board, and knead it for several minutes,
adding enough flour to keep the dough from sticking. When the dough is
smooth and shiny, transfer it to a bowl that has been brushed with olive
oil. To prevent a skin from forming, brush the top of the dough with
additional olive oil, cover the bowl with plastic wrap, and let the dough
rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2=
hours.

Punch down the dough and knead once more. Let the dough rise again for about
40 minutes. Punch down the dough. If the dough is sticky, knead in a bit
more flour. Dough should be very soft however.

Yield: about 24 ounces of dough or enough for four 12-inch pizzas

TO ASSEMBLE AND GRILL THE PIZZA:

Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.

On a large oiled inverted cookie sheet, spread and flatten the pizza dough
with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not
make a lip. You may achieve a rectangle rather than a circle; the shape is
unimportant; do take care to maintain even thickness.

When the fire is medium hot, use your fingertips to gently lift the dough by
the two corners closest to you, and drape it onto the grill. Catch the loose
edge on the grill first and guide the remaining dough into place over the
fire. Within a minute the dough will puff slightly, the underside will
stiffen, and grill marks will appear.

Using tongs, immediately flip the crust over, onto the coolest part of the
grill. Quickly brush the grilled surface with olive oil. Scatter the garlic
and cheeses over the dough and spoon dollops of tomato over the cheese. Do
not cover the entire surface of the pizza. Finally, drizzle the pizza with
1/2 tablespoon olive oil.

Slide the pizza back toward the hot coals, but not directly over them. Using
tongs, rotate the pizza frequently so that different sections receive high
heat; check the underside often to see that it is not burning. The pizza is
done when the top is bubbly and the cheese melted, about 6-8 minutes. Serve
at once topped with the basil leaves and additional olive oil if desired.=20
Yield: 1 as a main course or 2 as an appetizer.

NOTE: There are several traps and difficulties that with experience you will
overcome. To start, be careful not to stretch the dough so thinly that holes
appear. Don’t despair however if small holes do appear. Though you cannot
repair them, you can work around them. To avoid flare-ups, do not drizzle
any of the oil into the holes.

When you are lifting the dough off the cookie sheet, it will invariably
stretch; do not try to compensate for this by moving your hands apart. Work
as close to the grill as possible so the dough is without support for a
minimum amount of time. If after 8 minutes the cheese has not melted and the
topping is not bubbling, either you have been too cautious in your approach
to the coals, or you have used too much cheese and topping ingredients. A
longer time on the grill will only dry out the pizza and toughen it. The
ideal crust should be both chewy and crisp. Do not be timid about the
preparation of this pizza. From start to finish, the bold act
will reward you with a first rate pizza.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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NOTES : Show: 10/15/9

SQUID SAMBAL

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Indonesian Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Squid, cut into rings
1 Onion, chopped
1/4 c Almonds
2 Fresh chiles, finely
-chopped, or
1 t Cayenne
1 t Grated lemon peel
1 t Tamarind concentrate,
-dissolved in
2 tb Water, or
2 tb Lemon juice
1 t Lemon grass (dry), or
1 Stalk fresh lemon grass,
-chopped
1 tb Brown sugar
1/4 ts Shrimp paste or *
1 t Dried, salted shrimp
2 tb Vegetable oil

* (known as shrimp sauce in China),

This is probably the most exotic of these recipes. No country of
origin is given, but from the name and the process it must be
Indonesian or Malaysian.

This dish has several unusual ingredients for which there are adequate
substitutes available. In any case, all the exotic ingredients are
available at Chinese grocery.

In a food processor, purse the onion, almonds, chiles and shrimp
paste.

In a large, heavy frying pan or a wok, saute the spice paste in oil
over low heat. When it turns dark brown, add tamarind water, the
lemon, lemon grass and sugar. Saute a minute more, then add the
squid. Turn up the heat and cook for 3 minutes, adding water if
necessary to keep the sauce from sticking. Remove from heat and
serve over rice.

As a main course this dish serves 3; as a side dish, 6 or more.

From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

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Title: Chicken Stew
Categories: Crockpot, Chicken
Yield: 10 servings

2 lb Chicken breasts/skinless
Boneless/ cut in 1 inch
-cubes
2 cn Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; slice
1 c Carrots; slice thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch

In a slow cooker, combine the first 11 ingredients; cover
and cook on HIGH for 4 hours. Mix water and cornstarch
until smooth; stir into stew. Cook, covered, 30 minutes
more or until the vegetables are tender.

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