Title: ANISE COOKIES
Categories: Penndutch, Cookies
Yield: 1 servings

6 ea Egg, separated
1 c Powdered sugar
1 c Flour, sifted
3 ts Anise seed

Beat egg yolks until thick and lemon-colored. Beat egg
whites until stiff and combine the two mixtures.
Gradually beat in the powdered sugar, mix lightly.
Sift the flour and add; then stir in the anise seed.
Drop from the tip of a teaspoon, about one inch apart,
on a greased cookie sheet. Put pans into ice box over
night. Bake the next morning at 300-F for 12 minutes.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

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Title: Spanish Style Rice
Categories: Side dish, Spanish
Yield: 4 servings

1/2 lb Mushrooms, sliced
4 tb Margarine
Salt pepper
2 tb Sweet wine or sherry
1 sm Onion, chopped
1 ea Garlic clove, minced
2 tb Olive oil
1 1/2 c Long grain rice
1 md Breen bell pepper, diced
4 md Tomatoes, chopped
3 c Hot water
3 ea Whole cloves
1 ea Bay leaf
1 ds Cayenne
Parsley for garnish

Saute mushrooms in 2 tb margarine for a few minutes. Add salt
pepper. Cover remove from heat. Saute the onion garlic in the
oil remaining margarine. Raise heat a little add the rice,
stirring till well coated. Add green pepper, tomatoes, hot water,
cloves, bay leaf, cayenne, mushrooms stir. Cover, reduce heat
simmer for 15 minutes. Add wine after about 10 minutes. Remove
cloves bay leaf sprinkle with parsley before serving.

Vera Gewanter, “A Passion for Vegetables”

MMMMM

CHICKEN-STYLE NOODLE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Noodles
1 ea Onion, chopped
1 c Celery, chopped
2 tb Chicken-style seasoning
1 t Salt
6 c Water
2 ea Potatoes, large, peeled,
-cubed
2 c Garbanzos with juice
1 tb Parsley, chopped
2 c Tofu, scrambled, optional

Servings: 10

Cook noodles as directed on package. Drain.
Meanwhile, saute’ onion, celery, chicken-style season,
and salt in 1/4 cup water until tender. Add 6 cups
water with potatoes and continue cooking. Meanwhile,
whiz garbanzos in their own juice, add a little water
if necessary. Combine all ingredients and simmer
slowly to allow flavors to blend. Adjust water and
salt as desired.

Total Calories: 2400.

Posted by Lawrence Kellie Courtesy of Fred Peters.

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Title: Crabmeat Dip
Categories: Dips, Cheese/eggs
Yield: 6 servings

1 8 oz pkg cream cheese
1 Stick butter
1 lb White crabmeat
1 Sm. onion, finely chopped
1 ds Tabasco sauce
1/8 ts Garlic powder
1 ds White pepper

In a double boiler, melt the cream cheese and butter. Add the crabmeat and
seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn
chips, in pastry shells, or crackers.

Posted by Mike Hackmann 6/93

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CURRY-LACED TOMATO-LENTIL BROTH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Red lentils
4 c Water
1/4 ts Turmeric
2 c Canned crushed tomatoes
1 1/2 ts Cumin
2 ts Ground coriander
1/2 ts Cayenne pepper
1 t Minced onion
1 t Minced garlic
Salt to taste
1 tb Lemon juice
1 tb Vegetable oil
1 t Black mustard seeds
2 tb Chopped fresh coriander

From “Classic Indian Vegetarian and Grain Cooking,” by
Julie Sahni (William Morrow).

Wash lentils thoroughly. Place in a pot with 3 cups
water and turmeric. Cook, partially covered, until
very tender, about 30 minutes.

Combine lentils and 1 cup water in a deep pot. Whisk
to crush some of the lentils. Add the tomatoes, cumin,
ground coriander, cayenne, onion, garlic and salt and
bring to a boil. Lower heat and cook, partially
covered, 10 minutes. Add lemon juice.

Heat oil in a small skillet until hot. Add mustard
seeds and cover so the seeds do not fly out of the
pan. When they stop spattering, mix into soup. Stir in
fresh coriander.

Makes 6-8 servings.

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Title: FRENCH SILK CHOCOLATE PIE
Categories: Desserts, Pies, Chocolate
Yield: 1 pie

1 Pie shell, baked and cooled
1/2 c Butter
3/4 c Sugar
1 oz Chocolate square *
1 ts Vanilla
2 Eggs
Whipped cream and walnuts
– for topping, optional

* NOTE: the book did not specify what type of chocolate to use.

Make your favorite single 8 inch pie shell.

Cream butter, add sugar slowly, creaming well. Blend in melted and cooled
chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after
each addition. With electric mixer use medium speed. Turn into cooled,
baked pie shell. CHill 1 to 2 hours. Before serving top with whipped
cream and walnuts, if desired.

From: 100 Prize Winning Recipes, from Pillsbury’s 3rd Grand National
contest. First edition, 1952.

Comment in book: submitted by Mrs. K. E. Cooper, Silver Spring, Maryland.
Mrs. Cooper won $1,000 for this recipe.

Typed by Dale Gail Shipp, Columbia Md. 1994.

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Title: GREEN AND GOLD BEAN SALAD
Categories: Salads
Yield: 6 servings

1 cn (1lb) cut grn beans, drained
1 cn (1lb) cut wax beans, drained
1 c Diced celery
1 ts Dillweed
1/2 c Bottled creamy onion dressng
1/4 c Slivered almonds (optional)
1/2 c Salad croutons

Mix drained beans, celery and dill, and chill. Just
before serving add nuts, croutons and dressing.
Mrs. Harold T. Cook

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APPLE QUINCE JELLY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Apples
2 lb Quinces
Sugar

Wash apples. Remove stems, seeds, and blossom ends.
Do not pare. Cut in quarters. Cover with water. Cook
until very soft. Drain through jelly bag. Wash
quinces. Remove stems, seeds, and blossom ends. Do
not pare. Cut in small pieces. Cover with water. Cook
slowly until very soft. Drain through jelly bag.
Combine apple and quince juice in equal proportions.
Use 2/3 cup sugar for each cup juice. Boil rapidly
until jelly sheets from spoon. The Household
Searchlight

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Title: Doug’s Kickoff Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings

2 c Ketchup
1 c Table mustard
1/3 c Worcestershire sauce
1 tb Curry powder
1 tb Liquid smoke
1 ts Cumin powder
1 ts Tabasco sauce
1/2 c Honey

Mix all ingredients well (DO NOT COOK). Taste test with tip
of index finger. For additional “kick” add one tablespoon
tabasco. Paint sauce generously on ribs, pork, beef or
chicken. (Makes Sauce for 20 servings)

Source: Best Barbecue Recipes by Mildred Fischer
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BEEF WITH BROWN RICE AND FETA CASSEROLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Dried mushrooms
2 c Cooked brown rice
1 1/2 c Cooked beef chunks
3 oz Crumbled feta cheese
6 Pitted black olives
2 tb Parmesan cheese
1 Chopped onion
1 tb Oil
1 1/2 c Canned tomatos
1 Minced garlic clove

Servings: 1

Freshly ground pepper

Put the dried mushrooms in 1/2 cup hot water and let
stand 20 minutes. Saute the onion in the oil slowly
for 5 minutes, then add the tomatos and garlic, and
let cook gently uncovered about 10 minutes. Pepper to
taste, then add the dried mushrooms, cut in quarters
if large, with any tough stems removed, and the
mushroom soaking liquid. Cook another 5 minutes.
Preheat oven to 400 degrees. Line the bottom of 1 1/2
qt casserole with 1 cup of the rice, add the cooked
beef, and strew over the top the feta cheese, the
olives, and half the sauce. Add the remaining rice and
the rest of the sauce, and sprinkle with Parmesan.
bake 20 minutes.

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