Title: KREPLACH W/ SEVERAL FILLINGS
Categories: Side dish, Pasta, Jewish
Yield: 5 servings

———————–NOODLE DOUGH———————–
1/2 ts Salt
2 Eggs; slightly beaten
2 c Flour; unsifted,(scant)
-OR- instead of making
-noodles, buy Won-Ton
-skins

———————-CHICKEN FILLING———————-
2 c Cooked chicken; minced
1 tb Onion; minced
1 Egg
Salt and pepper; to taste

——————-CHICKEN LIVER FILLING——————-
2 c Broiled chicken livers
2 Eggs; hard boiled
1 Onion; small minced
Salt and pepper
1 tb Schmaltz; chicken fat

———————–MEAT FILLING———————–
2 c MEAT; Cooked and ground
1 Egg
1 tb Onion; minced
Salt and pepper

———————-CHEESE FILLING———————-
2 c COTTAGE CHEESE; FARMERS, DRY
3 tb Matzo Meal; OR bread crumbs
1 Egg
2 tb Onion; minced
Salt and pepper

NOODLES: This is a lost art. may I add that I usually
use wonton skins and make life easy for myself; but
once in awhile….

1. Add salt to eggs, add eggs to flour. Mix with your
hands until the dough leaves the sides of the bowl. It
should be fairly stiff. Knead until dough is smooth
and elastic.

2. Roll out on a lightly floured board (or on a white
cloth). Roll and stretch until it is paper thin…well
very thin.

3. Cut into 3″ squares. Place one T of filling in
center of each square and fold to make a triangle.
Crimp edges with a fork and cook in boiling water. If
you have a pasta machine (or I sometimes use a Food
Processor) go for it.

4. Cook until they rise to the top; about 10 or 12
minutes. DO NOT COOK IN THE SOUP. You may warm them in
the soup.

FILLINGS. These days I zap all the ingredients for
each type of filing in the Food Processor, leaving the
eggs for last. For the cheese filling, you just want
to combine the ingredients.

NOTE: I would serve all but the cheese with Chicken
Noodle soup or as an appetizer or side dish.. The
Cheese Kreplach are usually served on the side (for a
dairy meal) with sour cream. Each of these recipes
makes about 30; figure at least 3 each

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

—–

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Rosemary Garlic Red-Wine Vinegar

1 cup fresh rosemary leaves plus long sprigs for garnish, rinsed
and drained well
8 large garlic cloves, halved
2 cups red-wine vinegar
In a very clean 1-qt glass jar combine the rosemary leaves,
the garlic, and the vinegar and let the mixture steep, covered
with the lid, in a cool dark place for at lease 4 days and up to
2 weeks, depending on the strength desired. Strain the vinegar
through a fine sieve into a glass pitcher, reserving the garlic
and discarding the rosemary leaves, and pour it into 2 very clean
1/2 pint glass jars. Add a rosemary sprig and some of the
reserved garlic to each jar and seal the jars with the lids.

Title: NEW ENGLAND CLAM CHOWDER NO.X
Categories: Soups, Seafood
Yield: 4 servings

———————-PHILLY.INQUIRER———————-
2 Dozen littleneck clams,scrub
1 qt Water
1/4 lb Bacon,diced
1 lg Onion,diced
1 tb Flour
1 lb Potatoes,diced
Salt to taste
Pepper to taste
3 c Milk

———————-IRWIN E.SOLOMON———————-

Add 2 dozen scrubbed littleneck clams to 1 qt
boiling water.Simmer until clams open.Remove as they
open; remove from shell.Chop and reserve.Strain
cooking liquid through several layers of damp
cheesecloth and reserve,adding any liquid that seeps
from the clams as they sit.In large heavy soup
pot,render all fat from 1/4 lb. finely diced
bacon.Remove crisp bacon bits; blot on paper
towels.Save.Add 1 large diced onion to hot fat; cook
over moderate heat until softened.Add 1 tbs.flour;
cook 1 minutes stirring constantly.Add reserved clam
cooking liquid and 1 lb.diced potatoes; cook until
potatoes are barely tender.Add chopped clams,reserved
bacon bits; season to tast with salt and pepper.Heat 3
cups milk seperately; add to soup….
~————–Manhattan Mussel Chowder————–
Follow recipe for New England Clam Chowder using
mussels in place of clams and adding 2 cups chopped
canned tomatoes,1 cup vegetable juice cocktail, 1
diced seeded bell pepper,1 bay leaf,1/4 tsp. each
dried oregano,basil, and dash of hot pepper sauce as
soon as potatoes are cooked.Simmer 5 more
minutes.Omit milk…..

—–

Basic Vinaigrette Dressing

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp salt
pinch black pepper
1/2 tsp sugar
1/2 tsp Dijon mustard
2 tbl red wine vinegar
6 tbl oil of choice

Add all ingredients to a shaker jar and shake very well just prior to use.
Variations:
Lemon Vinaigrette: substitute lemon juice for vinegar
Garlic Vinaigrette: add 1-2 cloves of minced garlic to dressing
Herb Vinaigrette: add 1-2 tablespoons of chopped herbs
Honey Vinaigrette: subsitute 1 teaspoon of honey for the sugar
Dijon Vinaigrette: add 3 tablespoons of additional Dijon mustard

– – – – – – – – – – – – – – – – – –

NOTES : We sampled this on a salad of thin slices of cucumber surrounding a
whole peeled tomato, hollowed and filled with various greens and Japanese
mushrooms.

Okra Pilau

Recipe By : Charleston Receipts
Serving Size : 4 Preparation Time :1:30
Categories : Rice Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — chopped
1 pinch okra — sliced in rings
1 cup rice — washed
salt and pepper
1 cup water

Fry bacon and remove from pan. Add okra to pan and cook until tender, add rice
and water, salt and pepper. Put in rice steamer and cook until dry, about 1
1/2 hours. Add bacon to rice and serve.

– – – – – – – – – – – – – – – – – –

NOTES : I make this in a normal pot and it works fine for me.

FOUR GRAIN ENGLISH MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c (to 4-1/2 c.) all purpose
-flour
1 pk Active dry yeast
1/2 c Whole wheat flour
1/2 c Wheat germ
1/2 c Quick rolled oats
1 c Nonfat powdered milk
3 tb Sugar
2 ts Salt
2 c Water
1/4 c Oil
1/4 c Cornmeal

In large mixer bowl, combine 2 cups all-purpose flour,
yeast, whole wheat flour, wheat germ, oats, dry milk,
sugar and salt; mix well. In saucepan, heat water and
oil until very warm (120-130F.) Add to flour mixture.
Blend at low speed until moistened; beat 3minutes at
medium speed . By hand, gradually stir in enough
remaining all-purpose flour to make a firm dough.
Knead on floured surface, 5 to 8 minutes. Place in
greased bowl, turning to grease top. Cover; let rise
in warm place until double, about 1 hour. (30 minutes
for quick rising yeast.)

Punch down dough. On surface sprinkled with cornmeal,
roll dough to 1/2 inch thickness. With biscuit or
cookie cutter, cut into 3 inch circles. Place muffins
on ungreased cookie sheets. Cover; let rise in warm
place until double, about 30 minutes (15 minutes for
quick rising yeast.) Bake on lightly oiled electric
griddle or fry pan at 325 F for about 8 minutes on
each side until deep golden brown. Cool. To serve,
split and toast.

Source: Back of Red Star Yeast package Original Post
Date: 18 July 1992

– – – – – – – – – – – – – – – – – –

CHRISTMAS OYSTER SOUP (SOUPE AUX HUITRES DE NOEL)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Carrots — medium
-peeled grated in long,
-thin shreds
1/2 c Celery — finely diced
1/4 c Butter — melted
4 c Milk — or 1/2 milk, 1/2
cream
4 c Oysters
-salt and pepper to taste

Peel and grate in long thin shreds, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover and
simmer over very low heat for 20 minutes, without browning the vegetables.
Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in
enamelled cast iron pan over medium heat; do not boil. Pour into milk and
serve. Use salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle.
The milk and vegetables can be be prepared ahead of time and the oysters
heated and served at the last minute.

– – – – – – – – – – – – – – – – – –

Crimson Slaw

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Vegetable Oil
1/4 cup Tarragon OR White Wine
Vinegar
1 tablespoon Lemon Juice — 1/2 t. Pepper
1 teaspoon Sugar — 1 t. Dried Dillweed
1 teaspoon Dried Basil — 1 t. Tarragon
1 cup Chopped Cauliflower
1 cup Shredded Carrot
1 cup Shredded Red Cabbage
1/4 cup Chopped Green Pepper
1/4 cup Chopped Fresh Parsley
1/4 cup Chopped Green Onions

Combine Oil, Vinegar, Lemon Juice, Pepper, Sugar, Dillweed, Basil Tarragon in
A Medium Bowl, Mixing Well. Add Remaining Ingredients; Toss Well. Cover
Chill. Use A Slotted Spoon To Serve. (Fat 7. Chol. 0)

– – – – – – – – – – – – – – – – – –

Title: NEVER ON SUNDAY CHOCOLATE ICE CREAM
Categories: Ice cream, Chocolate
Yield: 1 servings

-Ellie Collin-CMKD93F
2 c Heavy cream
2 c Half and half
2/3 c Sugar
1/3 c Unsweetened Cocoa powder
2 1/2 oz Semi-sweet chocolate,chopped
6 Eggs, well-beaten
1/2 c Jack Daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan.
Add sugar and cocoa; stir until sugar dissolves. remove from heat. Add
chocolate, stir until smooth. Gradually whisk 1/2 cup chocolate
mixture into eggs. Return mixture to saucepan. Stir over medium-low
heat for 10-15 minutes or until mixture thickens and coats the back
of a spoon. Strain into bowl. Cool mixture completely, stirring
often. Stir whiskey into custard. Pour into a 1 quart ice cream
churn. Freeze according to manufacturer’s directions. Store in a
covered container for several hours to mellow the flavor. If ice
cream is frozen solid, soften in refrigerator before serving.
Formatted by Marge Nemeth.

MMMMM

Title: 494046 Cajun Blackened Spice Mix And Blackened Fish
Categories: Spices
Yield: 1 servings

1 T Paprika
2 1/2 t Salt
1 t Onion powder
1 t Garlic powder
1 t Cayenne pepper
3/4 t White pepper
3/4 t Black pepper
1/2 t Thyme
1/2 t Oregano
1/4 t Sage
-White fish fillets
-Vegetable oil

Mix all spices together and store in a tight jar. Heat 1 tablespoon
vegetable oil in cast iron skillet on medium high heat until very
hot, but not quite smoking. Rinse fish fillets and pat dry with
paper towel. Rub a little oil on both sides of the fish and sprinkle
spice mix on both sides (generously, if you like it hot). Sear the
fish in the hot oil for about 1 minute. Flip it and cook the other
side. If the fillets are thick, you may need to lower the heat and
cover to fully cook the fish. Serve with lemon wedges.

MMMMM