Title: Little Jam Cakes
Categories: Desserts, Heirloom
Yield: 1 Servings

4 Eggs, separated
1 c Sugar
1 ts Vanilla
1 ts Lemon juice
1 1/2 c All purpose flour (measured
Then sifted)
1/4 ts Salt
1 c Melted butter or margarine
1 c Gooseberry jam

Beat egg yolks until thick and beat in the sugar,
vanilla and lemon juice. Fold in sifted flour and salt
alternately with melted butter. When smooth, fold in
stiffly beaten egg whites. Line 16 large or 24 small
muffing pans with paper cups. Place a spoonful of
batter in the bottom of each cup and a heaping
teaspoon of jam. Cover with remaining batter. Bake at
350F for 15 to 25 minutes depending on the size.
These are good as a sweet dessert anytime or to pack
in lunch boxes. Source: Heritage Recipes ch.

—–

SPRING GREEN POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Safflower oil
1 lg Onion — minced
1 lg Russet potato — peeled,
– cut into 1-in cubes
1 lg Sweet potato — peeled,
– cut into 1-in cubes
6 c Chicken stock
-ÿÿCanned Broth
-(preferably low-sodium)
1 t Dried dillweed
1/8 ts Cayenne pepper
1 c Frozen peas
1 c Packed sliced Romaine leaves
Salt to taste

This isn’t made with green potatoes, but is rather
made green by the addition of peas and lettuce.

HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat.
When hot, add onion. Cook until softened, about 4
minutes, stirring often. Add all potatoes and cook 1
minute, stirring constantly. Add 4 cups stock or
broth, dillweed and cayenne. Bring to boil. Simmer,
covered, 20 minutes. Add peas and lettuce. Cook until
potatoes and peas are completely tender, about 5
minutes. Puree soup in food processor with metal blade
until smooth, about 2 minutes. Return to pan. Thin as
desired with remaining stock or broth. Adjust
seasoning. It’s bright green when freshly made; the
color lightens on storage but it’s still appealing.
Can be made 3 days ahead and refrigerated. Can also be
frozen as long as 3 months. Serve hot or chilled.
Makes 6 1/2 Cups

– – – – – – – – – – – – – – – – – –

Title: FENNEL, ORANGE AND CAPER SALAD
Categories: Salads
Yield: 4 servings

2 Fennel bulbs
1 tb Capers;drained
1 tb Dill, fresh; chopped

———————————-DRESSING———————————-
1/4 Orange; seeded
2 ts Red wine vinegar
1 tb Dijon mustard
2 ts Sugar
1/2 ts -Salt
4 tb Olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut
crosswise into very thin slices. Place in a large bowl with the capers and
the dill.
Make the dressing. Cut the quarter orange in small pieces and place in the
work bowl of a food processor with the vinegar, mustard, sugar and salt.
Process until smooth. With the motor running slowly, pour in the olive
oil. Pour over the fennel, toss well and serve.
SERVES:4

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Dijon Steak, Cheese Baked Potato Soup

Recipe By : Grey Poupon
Serving Size : 16 Preparation Time :2:00
Categories : Beef Entree’
Main Dish Potatoes
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Top Round Steak — diced 1/2 inch
1 Pinch White Pepper
1 Cup Clarified Butter — divided
3/4 Pound Onions — sliced 1/8″ thick
1 Tablespoon Garlic — minced
1 1/2 Teaspoons Ground Cumin
3 Ounces Flour
1 1/2 Cups Canned Drained Diced Tomato
3 Quarts Beef Stock
1/2 Cup Grey Poupon Dijon Mustard
2 5/8 Pounds Baked Potato — diced 1/2 inch
3/4 Pound Hot Pepper Monterey Jack Cheese — shredded
Chopped Cilantro — as needed

Season the beef with white pepper and sear in 1/3 cup of smoking hot
clarified butter. Remove and reserve. In the same, pot over medium heat,
saute the onion, garlic and cumin in 3 tablespoons of clarified butter until
the onion is soft. Add the flour, incorporate, then add the tomato and
saute for 5 minutes. Add the beef stock and reserved beef and bring to a
boil; cover and simmer for 1 to 1.5 hours, until the beef is fork tender.
Finish the soup with the Dijon mustard, baked potato and shredded cheese.
Mix well and simmer uncovered for 10 minutes, stirring occasionally.
Garnish with chopped cilantro.

– – – – – – – – – – – – – – – – – –

1 red bell pepper (4 oz.)
12 sticks (1 oz. each) mozzarella
8 small (about 5″ diam.) baked pizza crusts
1 cup purchased pizza sauce

Cooking Time: 8min.
Prep Time: 30min.
Makes: 8 pizzas

Core, stem and seed pepper; cut lengthwise into 1“-wide strips. Cut each
strip crosswise into 1/2″ pieces (fingernails). Round corners on one end of
each piece.

Cut each cheese stick in half crosswise. On rounded end of each stick
(finger), cut out a 1/2”-square notch into which a pepper piece will fit to
make a nail.

Lay crusts slightly apart on 3 baking sheets, each 12×15". Spread 2 T.
sauce evenly over each crust. Lay 3 cheese fingers well apart on each crust:
fit a red pepper nail onto each. Bake in a 450F oven until cheese just begins
to melt, about 8 min.

Nutritional Analysis per pizza: 338 cal., 40% (135 cal) from fat; 10 g
protein; 15 g. gat (6.9 g. sat); 36 g carbo.; 422 mg. sodium; 33 mg. chol.

Title: Bbq Dry Rub 12/22/91
Categories: Smoking, Barbeque, Rubs
Yield: 1 servings

1 tb Chile, ground, new mexico
2 ts Paprika, hungarian
1 ts Cumin, powder
1 ts Coriander, ground
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts Mustard, dry, coleman’s
1/2 ts Black Pepper, fresh ground
1/2 ts Thyme, leaves, dried
1/2 ts Curry powder
1/2 ts Allspice, ground

Mix all ingredients. Rub on meat and refrigerate the night
before smoking. Comment: Consider halving the chile for a
milder rub. Source: Overton Anderson
—–

Laura’s Golden Graham Drops

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies-Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces chocolate chips — melted
3/4 cup peanut butter
2 cups Golden Graham Cereal
1 cup mini marshmallows — (or a little more)

DIRECTIONS:
Melt peanut butter and chocolate chips, cool a little and dump in cereal and ma
rshmallows. Plop on waxed paper. Set in refrigerator to set.

– – – – – – – – – – – – – – – – – –

NOTES : NOTES:
++++++++++++++++++++++++++

CHEESE BUNS (BULEMAS “FALSOS” FOR SHELLY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Gaye Levy
—–DOUGH—–
1 c Water
1 1/4 ts Salt
1 t Sugar
3 c Bread flour
2 1/2 ts Yeast
—–FILLING—–
1/3 c Feta Cheese — grated
1/3 c Parmesan or Romano Cheese
—–MISC—–
1 oz Vegetable oil — approx

Grate all cheeses. (You may use parmesan or romano
cheese or a mixture of both. Amounts are approximate.)
Place some of the parmesan/romano cheese in a small
bowl. Mix the remaining cheeses together. Make the
dough using the “dough” cycle of the Breadmaker. When
done; take the dough out of the pan and squeeze out
gasses. Make 12 balls of dough and place temporarily
in a baking pan that is lined with vegetable oil. One
at a time, take each ball and spread or roll (rolling
pin is fine) into a six or seven inch circle. Place a
generous strip of the cheese mixture along one side
and roll up like a log. Gently make a coil out of each
log. If necessary, seal the end with a little water.
Dip the top in some additional parmesan on an
ungreased cookie sheet. Repeat until all of the balls
look like cute little buns, then bake at 350 for 35 to
40 minutes or until lightly browned. This recipe was
adapted for the breadmaker from Mom’s recipe for
Spinach Bulemas. I leave out the spinach because my
husband, Shelly, HATES spinach! As a part of our
Sephardic (Jewish) family tradition, Bulemas and hard
boiled eggs are served before the main meal on
holidays and after returning from synagogue on
Saturdays.

– – – – – – – – – – – – – – – – – –

Title: Quarter-Hour Sweet-n-Sour
Categories: Main dish, Time-saver
Yield: 4 servings

2 tb Vegetable oil
10 oz Frozen chicken breast chunks
– (breaded)
16 oz Frozen vegetable mixture
— (broccoli, red peppers,
— bamboo shoots, and
— mushrooms)
2 c Cooked rice
1/2 c Sweet and sour sauce
1/2 ts Salt

Cook chicken in hot oil in large skillet over medium-high heat 5 to 7
minutes, turning once. Remove from pan; drain on paper towels. Stir in
vegetables and cook 2 to 3 minutes. Stir in rice, chicken, sauce, and
salt. Cook until thoroughly heated, about 2 to 3 minutes.

Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Honey Care To Take a Dip
Categories: Sam, Dip
Yield: 2 1/4 cups

16 oz Lowfat plain yogurt (1 pint)
1/4 c Honey
2 T Orange juice
1/2 t Grated orange peel

Combine yogurt in a small bowl with rest of ingredients. Mix well.
Serve with sliced fruit. Makes 2 1/4 cups.

Src: American Bee Journal
January 1996

If you have kids, here’s a good way to have a healthy fun ‘sweet’
after dinner.

Sam in Kinburn, Ont.
on rodgrant@magi.com

MMMMM