Cheddar Rice Patties

Recipe By : Best Recipes, June 1993
Serving Size : 4 Preparation Time :0:30
Categories : Cheese Rice
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice — cooked
1 cup cheddar cheese — shredded
1/2 cup onion — minced
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper — ground
3 egg whites
1/8 teaspoon cream of tartar
vegetable cooking spray
Applesauce
Sour cream

Combine cooked rice, cheese, onion, flour, salt and pepper in medium bowl;
set aside. In small bowl, beat egg whites with cream of tartar until stiff
but not dry. Fold beaten egg whites into rice mixture.

Coat large skillet with cooking spray and place on medium heat until hot.
Spoon 2 – 3 tablespoons rice mixture into skillet for each patty; push into
desired shaped using spatula. Cook patties, turning once, until golden
brown on both sides. Serve warm with applesauce and sour cream.

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Title: GOURMET CAESAR SALAD
Categories: Salads, Vegetables
Yield: 6 servings

1 ea Romaine Lettuce, large head
2/3 c Gourmet Ceasar Dressing
3/4 c Croutons
1/3 c Parmesan Cheese, grated
1 x Ground Pepper

Wash and dry lettuce leaves. Break up into bite-sized pieces and
place in a large salad bowl. Add Gourmet Caesar dressing, croutons,
Parmesan Cheese and freshly ground pepper to taste. Toss well and
serve immediately.

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Title: Mushroom Turnovers
Categories: Appetizers, Vegetables
Yield: 8 servings

MMMMM———————PASTRY INGREDIENTS————————–
1 c Butter (slightly softened)
1/2 t Salt
1 ea Egg
1 pk Cream Cheese (softened)
2 c Flour
2 t Milk

MMMMM———————-MUSHROOM FILLING—————————
2 cn Stems and pieces (4 oz)
1/2 t Salt
1 t Lemon juice
1/2 c Light cream
1/2 c Onions (minced)
1/8 t White Pepper
2 t Flour

Pastry:
Combine butter, cream cheese and salt and beat well. Add flour and
blend. Wrap dough in waxed paper 8×6 rectangle and chill overnight.
Remove 10 minutes before rolling. Roll part of dough at a time to
1/8 inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of
filling in each. Moisten edges and fold double. Press edges with
fork to seal. Mix egg with milk and slightly beat. Brush with and
milk and chill 1 hour. Bake at 350F for 25 minutes or until golden
brown. May be frozen. Makes 5 dozen. Mushroom filling:
In pan, saute mushrooms and oinions in butter. Sprinkle in salt,
pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually
add cream and stir util smooth and thickened. Chill. Add 1
tablespoon sherry or dry vermouth before chilling, if desired.

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Bacon Supper Snack~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:20
Categories : Pork Ham Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Slices Gammon
14 1/2 Ounce Tin Tomatoes
Stuffing:
1/2 Ounce Butter
2 Ounces Mushrooms — Chopped
3 Ounces Soft White Bread Crumbs
Salt And Pepper
1/2 Teaspoon Mixed Herbs
Egg To Bind — Beaten

Melt butter and gently fry mushrooms for 2 minutes. Combine with breadcrumbs,
salt, pepper and herbs. Use just sufficient beaten egg to bind – about 3
tablespoonfuls.
Divide stuffing between bacon slices. Roll up and secure each, if necessary,
with a wooden cocktail stick.
Cook for 5 minutes under a hot grill, turning once. Remove sticks and place
bacon rolls in an oven dish, in a single layer.
Press tomatoes through a sieve into a saucepan. Season to taste and bring to
the
boil. Pour oven bacon rolls and cook in a very moderate oven (350 F – gas mark
3) for 30 minutes.

Serve with creamed potatoes and, if liked, a tossed green salad.

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Title: Popcorn Balls
Categories: Snacks, Kids
Servings: 6

2 qt Popped popcorn
1 c Sugar
1/2 c Light or dark corn syrup
1/3 c Water
1/4 c Butter/margarine
1/2 ts Salt
1 ts Vanilla

FROM: Shelley Rodgers (Jolly Rodgers: the Portuguese Pirate!
1:161/202)

Keep popcorn warm in 200~ oven while preparing coating. In 2-quart
saucepan stir together sugar, corn syrup, water, butter and salt. Cook
over medium heat, stirring constantly, until mixture comes to a boil.
Continue cooking without stirring until temperature reaches 270~ on a candy
thermometer or until a small amount dropped into very cold water separates
into threads which are hard but not brittle. Remove from heat. Add
vanilla; stir just enough to mix through hot syrup. Slowly pour over
popcorn, stirring to coat every kernel. Cool just enough to handle. With
greased hands, shape into balls.

VARIATION: Use almond, pepermint or other flavor extract instead of
vanilla. For colorful popcorn balls, stir a few drops of food coloring into
syrup before adding to popped popcorn. [ Jolly Time popcorn ]

** -=> this comes from the bottom of the files of Shelley Rodgers <=- MMMMM

SAVORY BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked AM Beans
-(Adzuki Beans, Pinto Beans,
– Kidney Beans, Black Beans,
– Anasazi Beans)
2 c Water or stock
2 tb Lime juice
4 ts Olive oil
2 sm Onions — finely chopped
2 ts Chili powder
2 ts Sea salt — OR…
2 tb Tamari soy sauce

Simmer all ingredients until thick. Garnish with
plain yogurt.

TO COOK BEANS: Rinse beans. Cook 2 cups beans in 5
cups water. Bring water to a boil. Add beans. Turn
temperature to low or simmer. Cover with heavy lid.
Simmer 2 to 3 hours until tender. DO NOT season until
beans are done.

VARIATION: Saute chopped green peppers, 2 finely
chopped garlic cloves, 2 stalks of celery chopped,
until barely tender. Add to soup and simmer.

Source: Arrowhead Mills “Variety Bean Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Tuna Quiche

Recipe By : Emunah calendar
Serving Size : 6 Preparation Time :0:00
Categories : **** Fish
Quiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
400 grams puff pastry dough
1 can tuna in water
2 cups leben
2 eggs
1 packet mushroom sauce mix
1/2 cup flour
100 grams Cheddar cheese — grated

Divide dough in half. Roll out half and line the bottom of a pie pan, Blend
rest and pour into the dough. Roll out remaining dough,
cover, and crimp edges. Bake 1 hour at 170C.

– – – – – – – – – – – – – – – – – –

NOTES : Recipe may be doubled and baked in a round flat-bottom casserole
dish or a rectangular baking pan.

Cantaloupe With Fruit And Grand Marnier

Recipe By : Mrs. John D. Amos
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Desserts
Fruits To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mandarin Oranges
Seedless Grapes
Strawberries
Grand Marnier
Cantaloupe

Marinate mandarin oranges (fresh or canned), grapes, and strawberries in
Gran Marnier for at least 1 1/2 hours. Use 2 or 3 pieces of each type
of fruit for each serving of cantaloupe. Cut cantaloupe in half, scoop
out cavity, and fill with fruit mixture. This can be served as either
an appetizer or a dessert.

Source: “Mountain Measures”–Junior League of Charleston, WV
ed. 1974

– – – – – – – – – – – – – – – – – –

Cool down the hot cornmeal. Add next 4 ingredients.
Stir in some of the flour until kneading consistency
is reached. Knead in rest of the flour. The original
recipe used white flour. I use half ww and half
unbleached. Depending on the flour available to you,
the measurement of flour can change (lower). I am
assuming you are an experienced bread maker and will
know by the feel when you are kneading it how much
flour it will absorb.

The finer the grind of flour, the better the result.
And flour with a higher percentage of protein will
make the lightest loaf.

Makes 2 loaves. I believe Pepperidge Farms markets
this type of bread under the name Corn and Molasses
bread.

Let rise double in bulk. Form into two loaves, let
rise a second time in pans until double in bulk.
Bake at 375 degrees F for 45 minutes. I usually
reduce heat to 350 after first 20 minutes.

Title: Lentil Fatta Salad
Categories: Harned 1994, Salads, Sephardic, Vegetables, Yemenite
Yield: 4 servings

1 c Lentils
4 c ;Water
1 c Onion; finely chopped
1/4 c Olive oil
1 ts Each salt and pepper
1/2 c Pita or other bread; cubed
1/2 c Green onion; chopped
Fresh lemon juice
Olive oil

Boil together the lentils, water, onion, oil, salt and pepper until
very soft (about 50 to 60 minutes). Drain and cool. Add cubed pita
bread and green onion; combine well. Serve with fresh lemon juice
and additional olive oil to taste.

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 30. ISBN 0-8050-0394-0. Posted by Cathy
Harned.

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