Title: Hominy chicken casserole
Categories: Arturo, Main dish, Casserole
Yield: 8 servings

4 c Cubed stuffing mix 1 ea Cream of mushroom soup, can
2 c Chicken, cooked and diced 1 ea Whole kernel corn, can
1 ea Golden hominy, 15oz can 1 c Cream or milk
1 ea Green chiles, 4-1/2 oz can 2 t Cumin
1/2 ea Red bell pepper, chopped 1 c Monterey Jack cheese
1/2 c Parsley, chopped

Combine stuffing and next five ingredients in large bowl. Stir together
remaining ingredients (except cheese)and combine with stuffing mix. Pour
into lightly greased 2-quart shallow baking dish. Cover lightly with foil
and bake at 350f for 35 minutes. Uncover, sprinkle with cheese and bake an
additional 5 minutes or until cheese is melted and bubbly

—–

Title: Raisin Bread
Categories: Bread Osg1966
Servings: 1

1 ea Yeast cake
1 tb Sugar
1 c Water; lukewarm
1 c Milk
2 c Flour; sifted
2 tb Lard or butter
3/4 c Sugar
1 c Raisins
1 ts Salt
4 c Flour

Dissolve yeast, sugar in lukewarm water. Add milk, scalded and cooled,
flour, lard or butter creamed with sugar, beat until smooth. Cover and
set aside to rise in warm place, free from draft until light, about 1
1/2 hours. When risen add raisins which have been well floured, 1 t.
salt. Add flour for moderately soft dough, about 4 c. Knead lightly.
Place in well greased bowl, cover, let rise until double in bulk,
about 1 1/2 hours. Mold in loaves, let rise 1 hour. Bake 45 minutes
350 F. Makes 2 loaves. Glaze with egg diluted with water or rub loaves
with butter after baking.

Source: Merle Smith, Jefferson Grange, Ashtabula County, OH
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PISNYI BORSCH (MEATLESS BEET SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beets
1 lg Carrot
1 md Parsnip
1 md Turnip
2 lg Celery Ribs
2 md Onions
1 lg Bay Leaf
3 Peppercorns — Use 4 If
-Desired
3 Dried Boletus Mushrooms — OR
1/2 lb Chopped Mushrooms
— Liquid From The
Cooked
-Mushrooms, Optional
1 qt Beet Kvas — OR
1 t Sour Salt — Crystalized
-Citric Acid If Not Using
-Kvas
2 ts Salt
1 t Ground Pepper — Or To Taste
2 ts Fresh Dill — Chopped

Soak boletus overnight. Cook in a little water until
tender. Cool, reserving the liquid, and chop finely.
Scrub the beets and cut into quarters. Cover with
water and cook over low heat until tender, about 1 to
2 hours. Cool and pour off the liquid, reserving it.
Slip off the peels. (Wear rubber gloves to prevent
purple hands.) This may be done a day in advance.
Peel and cut up the other vegetables. Add the bay
leaf, peppercorns, and boletus or mushrooms to the
vegetables, with enough water to cover, and cook, in a
large aluminum pot over low heat, until tender. Strain
the beet liquid into the vegetables. Shred the beets
in a processor or on a medium grater, and add. Simmer
for about 10 minutes and strain into a large pot. To
keep the broth clear, do not press the begetables. Add
the beet kvas, mushroom liquid, pepper and salt.
bring to a gentle boil, then turn the heat low.
Taste, the flavor should be tart, mellow, and full.
For more tartnes, add fresh lemon juice or sour salt.
Keeps well in the refrigerator. Reheat gently; do not
overcook or the color will turn brown. To serve, pour
over 3 or 4 vushka (dumplings) in soup plates and
garnish with the fresh dill.

NOTE:

The next recipe in this series will be for Vushka.

– – – – – – – – – – – – – – – – – –

French Cabbage Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Potatoes — peeled chopped
1 lb Lean bacon or ham
— in 1 piece
3 qt — Water
2 lb Cabbage — roughly sliced
6 Peppercorns — crushed
2 Celery stalks — sliced
1 1/2 c Canned red or white beans
— drained
6 Parsley sprigs
1 Bay leaf
1/2 ts Each ground thyme marjoram
2 Garlic cloves — crushed
2 Onions
2 Carrots — quartered
2 Turnips — peeled chopped
Salt

Put potatoes and bacon in deep kettle. Add water. Bring to boil.
Simmer, covered, 2 hours, or until meat is tender. Remove meat;
slice into serving pieces. Skim off excess fat from soup. Return
meat to soup. Add beans. Season to taste with salt. Heat thoroughly.
Serve with French bread.

From _A Taste of West Virginia: A Book of Favorite Recipes_.
Leawood, KS: Circulation Service, Inc., 1991. Pg. 15. Posted by
Cathy Harned.

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WHOLE WHEAT IRISH SODA BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER VGXB82A
1 1/8 c Bread flour
1 1/8 c Whole wheat flour
1 t Salt
1 tb Butter
1/2 c Raisins
1 t Baking soda
1 c Buttermilk
2 tb Caraway seeds
1 1/2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has a
setting for making Whole Wheat Bread and this recipe is for making
the Whole Wheat Irish Soda Bread that I tried yesterday. It was a
big hit!! BETTIE COOPER (VGXB82A)

– – – – – – – – – – – – – – – – – –

Title: UPSIDE-DOWN APPLE TART
Categories: Pies, Desserts, Low-cal, Low-fat
Yield: 8 servings

—————————CRUST—————————
1 c Sifted cake flour
1/2 c Plus 3 Tb sugar, divided
3 tb Margarien, cut into small
-pieces and chilled
2 tb Ice water

————————–FILLING————————–
5 md Golden Delicious apples
-about 2 lbs, each peeled
-and cut into 8 wedges
1 tb Lemon juice

—————————SAUCE—————————
2 tb Brown sugar
1/4 c Plus 2 Tb vanilla low-fat
-yogurt
1 tb Low-fat sour cream

CRUST
Combine flour and 2 tablespoons sugar in a bowl; cut
in margarine with a pastry blender until mixture
resembles coarse meal. Sprinkle ice water, 1
tablespoon at a time, over surface; toss with a fork
until dry ingredients are moistened and mixture is
crumbly. (Do not form a ball) Press mixture into a 4
inch circle on heavy duty plastic wrap, and chill 15
minutes. Roll dough, still covered, to an 11 inch
circle. Place in freezer 10 minutes or until plastic
wrap can be easily removed. FILLING
Combine apples, 1 tablespoon sugar, and lemon juice in
a bowl; toss well. Let stand 15 minutes. Wrap handle
of a 10 inch heavy skillet with aluminum foil.
Sprinkle remaining 1/2 cup sugar in skillet, and place
over medium heat. Caramelize by stirring often until
sugar melts and is golden (about 6 minutes). Add
apple mixture, and cook 5 minutes or just until apples
are tender, stirring constantly. Remove from heat.
Remove plastic wrap from dough. Place dough on top of
apples in skillet, gently tucking dough around edge of
skillet. Cut slits in dough for steam to escape.
Bake at 425 degrees for 20 minutes or until browned.
Invert onto a serving platter.
SAUCE
Combine brown sugar, yogurt, and sour cream; stir
well. Drizzle over warm tart.

—–

Title: PASSOVER CHOCOLATE NUT TORTE
Categories: Desserts, Jewish, Chocolate
Yield: 12 servings

———————————–TORTE———————————–
6 oz Butter (or margarine) 1 c Almonds (unblanched),
3/4 c Sugar -finely ground
7 Eggs, separated 1/2 ts Baking powder
4 oz Chocolate (bittersweet), 1/4 c Almonds (unblanched),
-melted and cooled -chopped

———————————–ICING———————————–
4 Eggs, lightly beaten -melted
1/2 ts Potato starch 4 oz Margarine, softened
4 oz Chocolate (bittersweet), 1/2 c Almonds, finely ground

TO MAKE TORTE: Cream the butter and gradually beat in the sugar until the
mixture is light and creamy. Beat in the yolks, one at a time. Blend in
the chocolate, and gently fold in the ground almonds mixed with the baking
powder. Beat the egg whites until stiff but not dry, then fold into the
mixture.

Pour into a well-greased 10-inch springform pan. Bake about 30 minutes in
an oven preheated to 350 degrees F. degrees. Allow to cool, then frost
thickly with the icing and sprinkle with the chopped nuts.

TO MAKE ICING: Mix together the eggs, sugar and potato starch in the top
of a double boiler. Heat over boiling water, stirring, until mixture
thickens.
Do not boil the mixture, and beware of “scrambled eggs!” Cool, then stir
in the chocolate.

Gradually beat in the butter, one tablespoon at a time. Fold in the nuts
until the mixture is thick enough to spread.

NOTES:

* Rich chocolate dessert for Passover. This is the only Passover dessert
I’ve ever tasted that is good enough to be making during the rest of the
year as well (when you can use corn starch instead of the potato starch).

* If you don’t have a springform pan for Passover, use an aluminum
disposable cake pan and just strip off the sides when the cake has cooled.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes baking, 5 minutes frosting.
: Precision: measure the ingredients.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
: {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust

—–

Title: Aniseed Charabeli
Categories: Cookies
Yield: 300 servings

1 1/4 c Sugar 2 ts Aniseed, grated
2 ea Eggs 1 x Grated peel of 1/2 lemon
1 2/3 c Flour, all-purpose; sifted

Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough
into 1/2 inch ropes. Cut ropes into 3 inch lengths; curve each piece into
a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp
knife. Place on prepared baking sheets. Cover and let stand overnight at
room temperature. Preheat over to 375 deg. Bake cookies 12 to 15 minutes
or until golden. Remove from baking sheets immediately; cool on rack. This
cookie is very hard and crisp. It makes an excellent “dunking” cookie!

—–

Title: NEW YORK STYLE CLAM CHOWDER
Categories: Soups, Seafood
Yield: 4 servings

2 Hard or chowder clams
1/2 c Boiling water
4 c Cold water
1 c Potato cubes cut 1/2 inch s
1/2 c Carrot cubes cut 1/2 inch s
1 Medium sized onion finely c
1/4 c Diced celery
1/4 lb Salt pork cut fine
1 c Stewed or canned tomatoes
1/2 t Thyme
1/8 t Pepper

Scrub the clams well. Put into a kettle with the boiling water, cover
tightly, and steam quickly till the shells are opened. Remove the clams
from the shells and chop, chopping the hard part finely, leaving the soft
part large. Reserve the clam liquor. In the meantime, put the potatoes,
carrots and celery into a kettle with the cold water and simmer 15 minutes.
Try out the pieces of pork, add the onion, and cook slowly 5 minutes. When
the vegetables have cooked 15 minutes add the clams, the clam liquor,
tomatoes and thyme. Cook 1 hour. Add the pork and onion and simmer 30
minutes longer. Add the pepper and more salt if necessary. Serve with
pilot crackers. Note: Any desired vegetable or herb may be added.

—–

ORANGE YOGURT MUFFINS

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Cakes Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 c Granulated sugar
2 ts Baking powder
1 t Baking soda
1/2 ts Salt
1/3 c Currants
1 Egg
1 c Low-fat yogurt
1/4 c Margarine or butter,melted
2 tb Orange rind strips
1/4 c Orange juice

In large bowl, stir together flour, sugar, baking
powder, baking soda and salt. Mix in currants. In
separate bowl, beat egg; blend in yogurt, margarine or
butter, orange rind and juice. Stir into flour mixture
just until moistened. Spoon into large greased or
paper-lined muffin cups, filling to top. Bake in 350
oven for 25 minutes or until firm to the touch. Makes
11 muffins. From: Michelle Bruce Date: 05 Feb 95

– – – – – – – – – – – – – – – – – –