Title: Salt Playdough 1
Categories: Crafts, Kids, Age 1 +, Cooking
Yield: 1 Batch

1 c Water
1/2 c Flour
1 c Salt
dr Food coloring (optional)

MMMMM————————TOOLS NEEDED—————————–
Saucepan
Wax Paper
Rolling pin
Airtight Container

PROCESS: Mix all ingredients in a saucepan. Add food coloring if
desired. Stir over low heat. When thick rubbery remove from heat.
Spoon part of clay onto a floured sheet of waxed paper and roll out.
Cut out or model objects. Air dry objects for a few days. Store
covered dough in a airtight container to prevent drying.

VARIATIONS: 1. Use straws to punch holes to make ornaments hang. 2.
Make beads and string on yarn. 3. Glue sequins to clay. 4. Paint
finished clay model. 5. Make a clay bowl by rolling clay into coils.
6. Use a garlic press to create fine strands for a “hairy” effect.

Typed and tested by Anne Marie Chiappetta. The Chiappetta Family
Learning Center.

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CORNMEAL BISCUITS

Recipe By : Los Angeles Times 3-23-97
Serving Size : 18 Preparation Time :0:00
Categories : Breakfast/Brunch La_Times
Bread/Rolls/Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups flour
3/4 cup cornmeal OR
polenta
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
1/2 cup vegetable shortening
2/3 cup milk

Sift flour, cornmeal, salt, baking powder and sugar into large
bowl. Add shortening and work into dry ingredients using your
fingertips. Add milk and stir with fork just until dough forms ball.
Turn out onto floured surface and lightly knead 10 to 12 times
until dough is smooth. Roll out to 1/2-inch thickness. Cut into 2-
inch rounds and bake on baking sheet lightly dusted with cornmeal in
425 degree oven until lightly browned, 12 to 15 minutes. Formatted by
Lynn Thomas. Source: Los Angeles Times 3-23-97. 18 biscuits. Each
biscuit: 108 calories; 164 mg sodium; 1 mg cholesterol; 6 grams fat;
12 grams carbohydrates; 2 grams protein; 0.06 gram fiber. Lynn’s
notes: I made these for Easter diner 1997 and cut them with a bunny-
shaped cookie cutter. They were a delicious compliment to the ham.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Raspberry Buttercreams
Categories: Cookies
Yield: 36 servings

— ===bottom layer===
4 oz Unsweetened baking c
-hocolate — cut into pieces
1/2 c Butter
2 c Sugar
1 ts Vanilla
4 Eggs
1 c Flour
— ===filling===
1/2 c Raspberry preserves;
-seedless
2 oz Semisweet chocolate; cut
-into pieces
1 oz Unsweetened baking c
-hocolate — cut into pieces
1/3 c Sugar
1/4 c Water
2 Eggs
1 c Butter; softened
— ===glaze===
1 oz Unsweetened baking chocolate
1 tb Butter

Preheat oven to 350 degrees. Grease 9 x13″ pan.
Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and
1/2
cup butter, stirring constantly; remove from heat. Cool. In a large bowl,
beat
2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just
until
blended. Lightly spoon flour into measuring cup; level off. Stir in
flour
just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or
until
set. Cool.
Spread raspberry preserves over base.

Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate
and
1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In
another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1
minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar
water
mixture and beat on highest speed for 5 minutes or until thick and lemon
colored. Gradually add butter a small piece at a time. Beat well after
each
addition. Add melted chocolate and beat until smooth. Spread over
preserves.

Glaze: In a small saucepan over low heat, melt chocolate and butter,
stirring
constantly. Drizzle over filling.

Refrigerate 1 hour. Cut into bars.

—–

Title: Meurav Yerushalmi (Mixed meat, Jerusalem style)
Categories: Meats, Israeli
Yield: 1 serving

MMMMM—————————-MEAT———————————
; Use only fresh meat
; Hebrew names given in []
Spleen; [Tchol]
Turkey’s eggs (meat)
; [Beitzey hodu]
Livers; [Kaved]
Egg yolks (meat); [Helmonim]
Hearts; [Levavot]
Beef kidneys; [Klayot bakar]
Chicken breasts; [Hazze off]
Calf’s hearts; [Lev egel]
Flank steak; [Steak ayn]

MMMMM—————————SPICES——————————–
Turmeric; [Kurkum]
Cardamom; [Hel]
Cloves; [Tziporen]
Curry powder
Black pepper
Ground coriander; [Cusbara]
Sumac
Garlic
Baharat; a spice mixture
Cumin
Salt

MMMMM——————–ADDITIONAL STUFFING————————-
Amba (mango chutney)
; NOT the sweet type!
Fried onion
Dill cucumbers
Pickled hot peppers
Radish slices

MMMMM———————-PUT IT ALL IN…—————————
1 Pita bread

1) Use only fresh meat, not frozen. Internal parts may be of chicken,
turkey or beef, unless noted. The more variation, the better.

2) Leave the meat unrefrigerated for at least an hour. Let it reach
room temperature.

3) Use a very very hot griddle, preheated and oiled.

4) Grill meat and spices, stirring from time to time. Lower the heat
as needed to cook the meat thoroughly, rising it again periodically
to char it.

5) When the meat is done, fill the pita bread with meat, amba
(chutney) and additions abundantly. The pita should be really
stuffed.

“Eating in Jerusalem,” recipes and stories edited by Sherry Ansky,
1992. Translated from Hebrew and modified by Gabi Shahar, March 1996.

SAFFRON RICE PUDDING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Short-grained rice
Water
1 1/4 c Sugar
2 pn Saffron
2 tb Cornstarch
1/2 c Currants
1/2 c Pine nuts
Seeds of 1 pomegranate

Recipe by: Los Angeles Times In bowl rinse rice. Then
cook in pan with 1 quart water with sugar 20 to 25
minutes. Skim off any scum. In bowl soak saffron in
1/2 cup water. Add to rice. In bowl dissolve
cornstarch in 1/2 cup water. Add to rice. Mix well.
Cook over medium heat 20 to 30 minutes, until
thickened. Divide pudding among individual bowls and
let cool. Decorate with currants, pine nuts and
pomegranate seeds. Makes 6 servings.

By Rose Dosti Copyright Los Angeles Times

– – – – – – – – – – – – – – – – – –

Pasta Pizza

Recipe By : Art Ginsburg (Mr. Food)
Serving Size : 8 Preparation Time :0:20
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— —————————-
1 lb elbow macaroni or other pasta shape
1 tbsp Italian seasoning
2 cloves garlic — crushed
1/2 tsp red pepper — crushed
1 8 oz can tomato sauce
1/4 c nonfat Parmesan cheese
1 15 oz can stewed tomatoes
2 c any combo. vege. celery, onions,
red and green bell peppers, zucchini,
carrots, or spinach
1/2 c peas
1 c nonfat mozzarella cheese — shredded

Preheat oven at 400. In a pot of boiling water, cook pasta until just
underdone; drain. Place pasta in a 9"x13″ baking dish that has been
sprayed with cooking spray; toss with Italian seasoning, garlic,
crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed
tomatoes over the top, then layer remaining ingredients, ending with
the mozzarella cheese. Bake 25 to 30 .

– – – – – – – – – – – – – – – – – –

WW-HEARTY LENTIL SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces uncooked lentils
2 cups water
6 ounces pared potatoes — diced
1/2 cup each, onion, celery and carrots — diced
2 packets instant beef broth and seasoning mix
2 tablespoons chopped fresh parsley
1 garlic clove — minced
1 bay leaf
dash to 1/8 teaspoon ground cinnamon

In 2-quart saucepan combine lentils and water and bring to a boil. Reduce
heat, cover pan, and let simmer until lentils are tender, about 20 minutes.
Add remaining igredients to lentils and stir to combine; cover and cook over
low heat until potatoes are tender, 20 to 30 minutes. Remove bay leaf before
serving.

Each serving provides: 2 protien exchangs; 1 bread exchange; 1 1/2 vegetable
exchanges 10 calories optional exchange
Per serving: 258 calories; 15 g protien; 1 g fat; 50 g carbohydrate; 819 mg
sodium; 0 mg cholesterol

– – – – – – – – – – – – – – – – – –

NOTES : Tasty, filling, and inexspensive; serve with a mixed green salad.

Title: EGGNOG PIE IN PECAN CRUST
Categories: Desserts, Pies
Yield: 6 servings

PECAN CRUST ***
2 1/2 c Ground pecans (9oz)
1/3 c Granulated sugar
1/4 c Butter, melted, unsalted
EGGNOG FILLING ***
2 pk Unflavored gelatin
1/4 c Cold water
2 tb Brandy
6 Egg yolks
1/2 c Granulated sugar
2 c Scalded milk
2 ts Vanilla extract
1/4 c Dark rum
1 c Heavy cream
CREAM TOPPING ***
1 c Heavy cream
2 tb Confectioners sugar
Chocolate curls and
Raspberries for garnish

PECAN CRUST: Butter 10 in. pie plate. In medium bowl, combine pecans, sugar
and melted butter. Mix well. Press firmly into pie plate. Cover and
refrigerate 30 minutes while preheating oven to 375 F. Bake crust until
lightly browned (about 15 – 20 min.) EGGNOG FILLING: In a small bowl
sprinkle gelatin over cold water and brandy and allow to soften. While that
soaks, combine egg yolks and sugar in small mixer bowl and mix at high
speed with electric mixer until mixture forms ribbons when beaters are
lifted. Pour into large heavy saucepan and slowly stir in hot milk. Cook
over medium-low heat, stirring constantly, until mixture thickens enough to
coat the spoon (and/or thermometer registers 172 F). DO NOT BOIL. Remove
from heat and stir in softened gelatin until disolved. Stir in vanilla and
rum. Pour custard into a medium bowl set into a larger bowl of ice and
water and allow to cool, stirring frequently. When it begins to set around
the edges, remove from ice bath (do not allow to set completely). In
chilled bowl, beat cream to soft peaks and fold gradually into custard. If
necessary, refrigerate filling a few minutes until it mounds when spooned.
Pile filling into crust and refigerate until set (about an hour). CREAM
TOPPING: In chilled medium bowl, whip cream and confectioners sugar to
stiff peaks and pile on top of pie. Garnish with chocolate curls and
raspberries.

—–

Orange-Cinnamon Rice

Recipe By : COOKING RIGHT SHOW#CR9621
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon olive oil or unsalted butter
1/3 Cup onion — finely chopped
1 Cup basmati or other long-grain rice
2 Teaspoons grated orange zest
1 4-inch piece cinnamon stick
1 1/4 Cups water
1/2 Cup fresh orange juice
1/2 Teaspoon salt

In a saucepan, heat the oil or butter and saute the onions over medium heat
until soft but not brown. Add the rice and saute 2 minutes longer, stirring
occasionally. Add the remaining ingredients and bring to a boil, stirring
once or twice. Reduce the heat to a simmer, cover, and cook 15 minutes or
until all the liquid is absorbed. Remove the cinnamon stick. Let the rice
stand 5 minutes, partially covered, before serving.

– – – – – – – – – – – – – – – – – –

Title: Catalan Lamb – Garlic Lamb
Categories: Spanish, Meats, Stephen
Yield: 4 servings

Stephen Ceideburg
1 tb Olive oil
1 Shoulder of lamb
20 Cloves garlic, peeled
Flour
300 ml Stock
1 tb Tomato puree

This recipe from northern Spain takes only minute of the cook’s time
but produces melting lamb in a lush sauce, thick with sweet (and
innocuous) cloves of garlic.

In a wide casserole which can be used on top of the stove, heat a
tablespoon of olive oil and brown a shoulder of lamb on both sides.
remove the meat and add to the saucepan 20 peeled whole cloves of
garlic. Cook gently for a few minutes and sprinkle in a few
tablespoons of flour, stir well, then continuing to stir, add 300 ml
stock mixed with a tablespoon of tomato puree. Return the meat to
the casserole, turn it over in the stock mixture, cover tightly and
simmer very gently until the meat is cooked. Turn the meat over
halfway through cooking and check at intervals, adding more stock if
the sauce is getting dry.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
7/20/93. Courtesy Mark Herron.

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