Polish Pierogi

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pasta Pastas
Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
——-Dough——————————
4 Cups All-purpose flour
2 Eggs
1/2 Cup Sour cream
1 Teaspoon Salt
2/3 Cup Warm water
—–Potato Filling———————–
3 Medium Potatoes, cooked, drained and mashed
1/2 Medium Onion
1/4 Cup Butter
Salt and pepper — to taste
—–Cheese Filling———————–
1 Pound Dry cottage cheese
2 Eggs — beaten
1/2 Teaspoon Salt
1/4 Cup Butter
—–Sauce——————————–
1 Large Onion — chopped
1/2 Cup Butter

Dough: Mix flour, eggs, sour cream, salt, and water, a little at a
time. Knead dough until firm and elastic; Cover and let rest 10
minutes.

Potato Filling: Prepare potatoes, set aside.

Cheese Flling: Combine ingredients and mix.

Sauce: Saute onion in butter until golden.

Assembly: Divide dough into three parts. On a floured surface roll
dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small
spoonful of the filling in the center of each round, fold and press
the edges together firmly to seal.

Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil.
Do not crowd. Simmer for 15 minutes, stirring gently to prevent
sticking. Remove with a slotted spoon and drain well.

Place the drained pierogi in a casserole and pour sauce mixture over
all. Garnish with mushrooms.

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Title: Zucchini-Pineapple
Categories: Fruits, Canning, Preserves
Yield: 8 pints

4 qt Cubed or shredded zucchini
46 oz Unsweetened pineapple juice
-(canned)
1 1/2 c Bottled lemon juice
3 c Sugar

Yield: About 8 to 9 pints

Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred.
Mix zucchini with other ingredients in a large saucepan and bring to a
boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid,
leaving 1/2-inch headspace. Adjust lids and process.

Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Half-Pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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NUTCRACKER APRICOT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1/2 c Brown sugar — packed
1 10 oz jar apricot preserves
1/2 c Milk
2 Eggs
2 2/3 c Flour
2 ts Baking powder
1 t Salt
1/2 ts Baking soda
1/2 c Chopped nuts

Beat butter and sugar until light and fluffy. Blend
in preserves, milk and eggs. Add combined dry
ingredients, mixing just until moistened. Stir in
nuts. Spoon into greased and floured medium-sized
muffin pans, filling each
cup 2/3 full. Bake at 350 degrees for 25 – 30 minutes
or until lightly browned.

Recipe By : Rhapsody of Recipes (Chattanooga
Symphony Youth Orchestra)

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Spinach Balls

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:45
Categories : Appetizers Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 10 oz pkgs frozen spinach — thawed, chopped
1 medium onions — chopped
1 clove garlic — minced
1/2 cup butter — melted
2 cups Pepperidge Farm herb stuffing
1/2 cup Parmesan cheese — grated
5 eggs — beaten
1 teaspoon Worcestershire sauce
1/2 tablespoon black pepper

Drain spinach and squeeze in handfuls to remove as much moisture as
possible. Place in large bowl. Saute onion and garlic in butter, and stir
into spinach. Add remaining ingredients, stir, and let stand for 15 minutes.

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HITACHI 100% WHEAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Water……………..1-1/2 cups 100% stoned ground whole wheat
flour………..3 cups Wheat gluten……….3/8 cup
Honey……………..3 tablespoons Salt………………2 teaspoons
(heaping) Dry yeast 4 teaspoons

METHOD: 1. Premix in a bowl, whole wheat flour, gluten and salt.
Make sure it is room temperature.
2. Pour lukewarm water (110 deg.F) into bread pan.
3. Sprinkle yeast into water in bread pan.
4. Add honey (spreading around) into bread pan.
5. Add the premixed ingredients into bread pan.
6. Turn the flours in each corner one time with a large spoon.
7. Put bread pan immediately into Home Bakery.
8. Select BREAD menu 9. Use either LIGHT or MEDIUM color.
10. Press START button.

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Deviled Mice^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Eggs
4 1/2 tablespoons Mayonnaise
6 large Letuce leaves
16 Pimento stuffed olives
1 tablespoon Chocolate sprinkles
—–TOOLS—–

lg Saucepan Knife Bowl Fork 64 Toothpicks Platter
Gently place the eggs in a saucepan and fill it with water until the eggs are
just covered. With an adult’s help, bring the water to a boil over high heat.
Turn the heat down to medium and allow to simmer for 10 minutes.

Remove the pan from the heat and carefully drain off the oht water into the
sink. Cover the eggs with cold water and set aside for five minutes.

Gently crack the eggs against a hard surface, then carefully peel off the
shells. Slice each egg in half lengthwise. With clean fingers, scoop out the
yolks and put them in a small bowl.

Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend.
Crefully fill the empty egg whites with yolk mixture.

Cover a platter with lettuce leaves, setting a leaf or two aside for garnish.
Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice
bodies.
To give them each eyes and a mose, pull the pimento out of an olive and cut it
into three smal
With an adults help, cut thirty two thin, lengthwise strips from several of
the
green olives. Stick two of these strips end to end onto the back end of the
mouse to form the tail.Out of the remaining olives, cut thirty two small
triangular ear pieces. You
To garnish: Tear small pieces of lettuce and position in front of the mice’s
mouths as if they have been noshing. As a final touch, heap a pile of mouse
droppings (chocolate sprinkles) on the platter to re-create an authentically
tidy mouse toilette. Serve
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Adrienne Barbeau’s Yams

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Potatoes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 pounds Yams; boil tender, cool — peel
1/2 cup Butter — divided use
1 pinch Salt
1/2 teaspoon Pepper
1/3 cup Honey
1/2 teaspoon Nutmeg
1/3 teaspoon Cinnamon
3 Pippin or Granny Smith — apples — peel, core,
thin
1/4 cup Butter — cut squares
Mash yams with 1/4 c butter — salt and pepper.
Melt 1/4 cup butter with
nutmeg and honey. Pour into bottom of
casserole and layer with apples. Add
mashed yams and top with cinnamon and 1/4
cup butter squares. Bake at 350~
for 45 minutes until bubbling.

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Per serving: 86 Calories; 8g Fat (76% calories from fat); 0g Protein; 5g
Carbohydrate; 21mg Cholesterol; 85mg Sodium

HAMBURGER SOUP 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 tb Oil
1 c Diced carrots
1 c Diced onions
1 c Diced celery
1/2 ts Minced garlic
2 Cans chicken broth
14 oz Can whole tomatoes
1/2 ts Thyme
1/2 ts Salt
1/4 ts Pepper
3 c Wide noodles
1/4 c Parsley
Sour cream

Brown meat, drain and set aside. In soup add oil,
carrots, onions, celery and garlic. Cook until
tender, about 5 minutes. Add broth, tomatoes, thyme,
salt, pepper and beef. Bring to a boil and simmer
covered for 20 minutes. Just before serving stir in
noodles and parsley and heat. Serve with sour cream.
Makes 8 cups.

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Pear Tart with Fragipane

Recipe By : Peter Kump
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Fruit Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (9-in) pre-baked tart shell
1 1/2 cups Sugar
1 2″ piece of vanilla bean — split open
2 Strips of lemon zest — (1″ x 2″ each)
2 tablespoons Freshly squeezed lemon juice
3 large Ripe pears — (Bosc, if possible)
1/2 cup Whole blanched almonds
2 cups Milk
1 2″ piece of vanilla bean
2 Eggs
2 Egg yolks
3/4 cup Sugar
1 cup Flour
6 tablespoons Butter — in 1/2-in bits
1/2 cup Dry or stale macaroons — pulverized
1/2 cup Kirsch
1 1/2 cups Apricot jam
1/4 cup Kirsch
3 tablespoons Finely chopped pistachios — (blanched)

IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the
split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a
boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and
the syrup is clear. Peel the pears, cut in half lengthwise, seed, core and
stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the stem
end. Poach the pear halves in the sugar syrup until tender. Drain on a rack.
Preheat oven to 350F. On a baking sheet, toast the almonds to golden brown,
cool and pulverize in a food processor. Heat the milk with the remaining
2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup
sugar until thick and lemon colored, then add the flour. When the flour is
absorbed, add the milk, return to the heat, stirring, and cook 3-5 minutes,
or until nicely thickened. Pour pastry cream into a bowl and stir in the 6
tablespoons of butter. Add the almond powder, macaroons, and 1/2 cup kirsch.
Allow to cool to room temperature, stirring occasionally; cover with plastic
wrap and refrigerate to chill. Heat the apricot jam, then rub through a fine
sieve and add the 1/4 cup kirsch. Heat again and stir constantly until clear.
Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry
shell. Spoon in the frangipane (almond pastry cream) and smooth it out. Set
the pear round in the center and arrange around it the pear halves, stem end
facing center. Press pears gently into the frangipane. Brush the apricot
glaze over the pears; mix the pistachios and sprinkle over the pears.
Refrigerate until 15 minutes before serving.
(Can be made 1 day in advance.)
PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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Mediterranean Barley Brown Rice Bake

Recipe By : Lighthearted Everyday Cooking by Anne Lindsay
Serving Size : 4 Preparation Time :0:00
Categories : Grains Rice
Low-Fat Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup brown rice
1/2 cup barley
2 1/2 cups water
3 cups zucchini — sliced
2/3 cup onion — chopped
1 green pepper — cut in strips
2/3 cup water
1/3 cup tomato paste
1 clove garlic — minced
1 tsp dried basil — (or oregano)
1/2 tsp sugar
1 large tomato — sliced
3/4 cup mozzarella cheese, part skim milk

Rinse rice and barkey under cold water. In a saucepan, bring water to
boil; stir in rice and barley. Cover and reduce heat; simmer for 40 minutes
or until water is absorbed and rice is tender.

Spray 11 X 7 inch baking dish with nonstick vegetable coating; spread rice
mixture on bottom.

In saucepan with a small amount of boiling water, cook zucchini, onions and
green pepper for 2 to 3 minutes or until tender-crisp; drain. Spread over
rice mixture.

In a small bowl, combine water, tomato paste, garlic, basil and sugar. Pour
over vegetables. Arrange tomato slices on top. Cover and bake at 325oF for
25 minutes or until heated through. Sprinkle with cheese; bake uncovered for
5 additional minutes or until cheese melts.

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