Title: Pineapple Cheese Squares
Categories: Snacks, Kids
Servings: 6

4 sl Bread
Margarine
4 sl Cheese, your choicce
4 Pineapple rings

Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake
in 350 oven til cheese melts. Serve.

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Title: CUT-OUT SUGAR COOKIES (MACM)
Categories: Cookies
Yield: 6 servings

2 c Mix
1/2 c Sugar
3/4 c Vanilla
1 ea Egg

Preheat oven to 400 F. In medium bowl, combine all
ingredients except 1 cup mix; blend until smooth. Stir
in remaining mix. On floured surface, knead about 20
strokes until smooth. Roll out dough 1/8-inch thick;
cut into desired shapes. Place on lightly greased
cookie sheets. Bake 5 to 8 minutes until edges are
light golden brown. Cool 1 minute.; remove from cookie
sheet. Frost and decorate as desired. Makes about 2
dozen assorted size cookies. Source: Pillsbury,
Festive Baking

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FRANK’S PLACE NEW ORLEANS GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chopped onions
1 c Chopped celery
1 c Chopped green bell pepper
2 Cloves garlic,minced
1/4 c Butter or margarine
1/4 c Flour,all-purpose
Salt to taste
Pepper to taste
1 d Tabasco sauce
5 Bay leaves
1 cn Tomatoes,drained (16oz)
1 c Tomato juice
5 c Hot water
3 c Shrimp,shelled/deveined
6 Small hard-shell crabs
24 Shucked oysters
1 lb Okra,chopped
3 c Hot cooked rice
Chopped fresh parsley

1. In large Dutch oven, gently saute onion, celery and
bell pepper in butter; add garlic and continue to
sauce 5 minutes.

2. Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and
tomato juice; simmer for 15 minutes.

4. Add the hot water, shrimp, crabs, oysters, and
okra; cover and simmer 30 minutes.

5. Spoon a few tablespoons cooked rice in each of six
large soup bowls; ladle gumbo onto rice and garnish
with parsley. From: Michael Orchekowski Date: 25 Mar 94

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HERNEKEITTO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried whole green peas
2 qt Cold Water
1 lb Pork leg
1 t Dried marjoram
1 pn Dry mustard
1 d Salt
1 d Ground Pepper

This Finnish pea soup can be made well in advance. You
can double or triple the recipe and freeze it in
useful quantities. Malla Karhusaari also suggests
reducing the cooking time by using a pressure cooker
or microwave to prepare it. Rinse peas and soak in
cold water in large port for 8 hours or overnight.
Bring peas and soaking water to the boil, reduce to a
simmer and cook for one hour or until peas begin to
soften. Add pork and continue to simmer for two to
three hours, until peas and meat ar thoroughly cooked.
When meat is tender, remove it from pot, discard skin
and bone, cut meat in cubes and return to soup. You
may need to add more water to pot for desired
consistency. Season with marjoram, mustard, salt and
pepper. Heat to blend flavors and serve hot.
Serves 6.
From The Gazette, 91/01/30.

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ROASTED GARLIC SPREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Currants
1/3 c Brandy
3 Heads roasted garlic
1 lb Cream cheese
3/4 c Toasted almond, finely
-chopped

This rich cream cheese spread takes on a sweet tone from the addition of
roasted garlic and currants. Spread onto crackers or bread for a simple
hors d’oeuvre, or serve with raw vegetable pieces.

In a medium bowl, macerate (soften by soaking) the currants in the brandy
for 30 minutes. Drain well and return to the bowl. Squeeze the roasted
garlic pulp from the heads into a bowl, taking care to remvoe any bits of
skin from the pulp. Add the roasted garlic to the currants, along with the
cream cheese and almonds. using an electric mixer, beat on low speed until
all ingredients are thoroughl combined. Season with salt and pepe.
Refrigerate for at least 2 hours before serving. Can be refrigerated for up
to 5 days.

Origin: Cookbook Digest, Mar/April 93. Shared by: Sharon Stevens

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Title: CEREGI
Categories: Desserts, Cookies, Ethnic
Yield: 6 servings

6 ea Egg yolks
1 oz Vinegar
1 oz Whiskey
1 x Flour to make soft dough

Beat egg yolks until light. Add vinegar, then the
whiskey and keep adding flour gradually until the
dough is soft. Roll out dough very thin, cut into
triangles and make a slit in the center and pull one
end thru the slit. Deep fry in Crisco until delicately
brown. When done and drained, sprinkle with powdered
sugar. This recipe should make a nice platterful of
Ceregi.

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BASLER MEHLSUPPE / Basler flour Soup english

Recipe By : Danny Stocker, MR-Freudenberg , Berne Switzerland
Serving Size : 10 Preparation Time :0:50
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 7/8 ounces margarine
1 3/8 pounds onion — cut in strips
7 1/8 ounces flour, white
10 1/2 cups beef bouillon
7/8 cup red wine
1 salt, pepper — to taste
3 1/3 ounces sprinz (or other swiss cheese) — shredded

STEP ONE:

– cut onion in fine strips
– roast flour in a pan in the oven by great heat until dark brown
– cold dwon flour

STEP TWO:

– roast onion and margarine
– stir in flour, mix well
– cold down a little bit
– stir in consomme (or bouillon) , stir well
– add red wine, boil for one hour
– carefully puree the soup in a blender at low speed until very smooth
– return to the pot and adjust the salt and pepper
– serve with shredded Sprinz

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NOTES : Swiss national speciality

CHEESE POTATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Stick oleo
1/4 c Onion
1/4 c Flour
2 c Milk
1/2 Stick oleo
1 sm Jar cheese whiz
2 c Mashed potatoes
Salt and pepper to taste

Simmer 1/2 stick oleo and onion until done the
way you want.
Sprinkle flour to thicken. Add milk, 1/2 stick
oleo, cheese,
potatoes, salt and pepper. Heat until cheese melts,
stirring
constantly to prevent scorching.

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Tartar Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Condiments
Sauces

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

1 c Mayonnaise

3 tb Gherkins,chopped

1 tb Capers,chopped

1 tb Parsley,chopped

2 tb Stuffed olives,chopped

1 tb Shallots,chopped

1. Mix all ingredients well; chill.

2. Serve with fried shrimp or fish.

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Title: INDIVIDUAL LEMON-MERINGUE BREAD PUDDINGS
Categories: Desserts
Yield: 6 servings

10 White bread slices
-crusts removed
2 c Milk
40 g Butter, melted
1/2 c Sugar
2 Eggs, separated
-plus 1 egg white
Finely grated rind and juice
-of one lemon
2 tb Caster sugar

Spread bread slices in a single layer on an oven tray and place in a
200C oven. Turn oven off and leave for 4-5 hours, or until dried.
Process bread to fine crumbs in a food processor – can be done ahead
and stored in an airtight conainer until required.

Bring milk almost to simmering point in a saucepan. Pour over
breadcrumbs in a bowl and mix to combine. Set aside. Whisk
butter, sugar, egg yolks, lemon rind and juice together. Stir into
the breadcrumb mixture and spoon into 6 buttered 1/2 cup souffle
dishes. Place in a baking pan and pour in enogh hot water to reach
halfway up the sides of the dishes. Bake at 180C for 30 minutes.

Beat the egg whites until soft peaks form. gradually add caster
sugar and beat until thick and glossy. Top puddings with meringue
mixture, return to the oven and bake for 10 minutes longer, or until
golden.

Source: Australian Gourmet Traveller Magazine Posted by: Mike Kear

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