DOLMATHES (STUFFED GRAPE LEAVES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Grape leaves
2 lb Lean ground beef
1 c Short-grain rice
1 lg Onion, diced
1 t Dill weed
1/2 ts Cumin
1/2 c Vegetable oil
2 c Chicken broth or water
Salt to taste
Pepper to taste

Place meat into large bowl and add diced onion
(sauteed if desired), salt, pepper, dill weed, cumin
and oil. Mix well. Add rice and * cup water. Mix by
hand until blended together. Place about 1 tablespoon
mixture in the center of washed leaf (ribs up) and
roll into narrow roll. Place rolls into deep saucepan
in layers. Add chicken broth. Cover and simmer about
45 minutes over low heat until rice is done. Serve
plain, with wedges of lemon or with egg lemon sauce.

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Title: Scalloped Tomatoes And Corn
Categories: Digest, Mar95
Yield: 1 servings

Preheat oven to 375 F.

————————COMBINE IN 1 1/2 QT. CASSERO————————
1 15 5 oz. can stewed
Tomatoes, undrained
2 c Cooked corn, drained
2 sl Whole wheat bread, cubed

———————————-TOP WITH———————————-
1/4 c Nutritional yeast
(optional)

——————————-SPRINKLE WITH——————————-
Herbs (basil, parsley,
And/or oregano)

Preheat oven to 375 F. Bake for 20 minutes or until well heated.

Source: original. from the Kitchen of Carolee.

Posted to Genie Food Wine RT, Sun Feb 26, 1995, C.LAVENGOOD

Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through
kindness of Karen Mintzias, km@salata.com.

1.80á

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Title: Fast Fancy Butter Cookies
Categories: Cookies
Yield: 1 servings

1/2 c Softened butter
1/2 c Sugar
1 lg Egg
2 c Flour
1 ts Baking powder

In large bowl with mixer at med speed, beat butter sugar until
light fluffy; beat egg in well. At low speed beat in flour baking
powder until well blended. Flatten dough to disk shape; refrigerate,
wraped in plastic wrap, 1 hour until firm. Heat oven to 375. Work
with half dough at a time; keep remainder refrigerated. Mold or press
into shapes; or roll out to 1/8″ or 1/4″ thick between two sheets of
wax paper or plastic wrap cut into desired shapes. Place shapes on
ungreased cookie sheets, spacing about 1″ apart. Bake 8-15 minutes
depending on thickness of dough, until firm to touch edges are
lightly browned. Cool on racks. Store in airtight containers.

MMMMM

HAMBURGER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Lean Ground Beef
1 ea Med. Onion, Chopped
1 c Carrots, Sliced
1 c Celery, Sliced
1 c Cabbage, Sliced
6 oz (1 cn) Tomato Paste
2 t Worcestershire sauce
3 c Beef Bouillon, or Stock

In skillet, brown hamburger adn drain thoroughly. Add onion, carrots,
celery and cabbage. Combine tomato paste, worcestershire sauce and beef
stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover
and cook on low setting for 8 to 10 hours, or high setting for 3 to 4
hours.
NOTE:
This is an updated version of an old chuckwagon recipe. They would use
finely diced beef and the vegetables and let them cook all day at roundup
time.

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Kolaches

Recipe By : Nattie Dupree ‘Holiday cooking for family/freinds’ TV
Serving Size : 12 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces cream cheese
1/2 cup unsalted butter — or
unsalted margarine
1 cup flour — sifted
jam — assorted of choice

Cream butter and cream cheese in food processor. Add flour just to blend.
Remove form in a round on floured board. Cover ball in plastic wrap.
Flatten some. Refrigerate atleast 1/2 hr.
Roll out very thin on wax paper. Cut with floured 2-inch cutter, starting
in center, cutting out to edge, to save on scrap. Place rounds on
ungreased cooking sheet. Place a pretty jam in center and press together
in center.
Bake at 375′ for 15 minutes. Sprinkle a piece of wax paper with
confectioner’s sugar , place hot cookies on and sprinkle with more sugar.
Place on rack to cool.
She got from a student Gail Roberts. Good to have in freezer .
PBS Tv show 12/11/93

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SCOTCHEROOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. rice krispies
1 1/2 c. chocolate chips
1 1/2 c. butterscotch chips

In a large saucepan, combine sugar and corn syrup. Heat just until
bubbly.
Remove from heat and stir in peanut butter. Stir until well blended,
then gently stir in cereal. Lightly press mixture into buttered 9 x 13
pan. In double boiler or microwave oven, combine cholate and
butterscotch chips and melt. Immediately spread over bars in pan.
Refrigerate just until chocolate sets and hardens slightly. Cut in
squares. Makes 3 to 4 dozen bars.

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Title: WATERMELON SHERBET
Categories: Fruits, Ice cream
Yield: 9 servings

5 c Watermelon; seeded cubed
3/4 c Sugar
1 tb Lemon juice
1 Envelope unflavored geletin
1/4 c Water
12 oz Evaporated skimmed milk

Combine first 3 ingredients; cover and chill 30
minutes. Place watermelon mixture in container of an
electric blender or food processor. Top with cover,
and process until smooth; set aside. Sprinkle gelatin
over water in a small sauxepan; let stand 1 minute.
Cook over medium heat, stirring until gelatine
dissolves; remove from heat. Combine watermelon
mixture, gelatin and milk. Pour into freezer container
of a 5-quart hand-turned or electric freezer. Freeze
mixture according to manufactuer’s instructions.

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Title: French Breakfast Muffins
Categories: Muffins
Yield: 1 servings

1/3 c Shortening
1/2 c Sugar
1 Egg
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Milk
1/2 c Sugar
1 ts Cinnamon
1/2 c Butter; melted

Recipe by: LorTravel@aol.com
Heat oven to 350 deg. Grease 15 muffin cups (depends on
the size of your muffin tins). Mix thoroughly, shortening,
1/2 c. sugar and the egg. Stir in flour, baking powder,
salt and nutmeg alternately with milk. Fill muffin cups 2/3
full. Bake 20 to 25 minutes. Mix 1/2 c. sugar and the
cinnamon. Immediately after baking, roll puffs in melted
butter, then in cinnamon-sugar mixture.
This is a favorite of my daughter, Dawn. I got this
recipe from Betty Crocker Cookbook.JM

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Hutchinson Beef Borscht

Recipe By : Great Midwest Cooks (1992:128)
Serving Size : 6 Preparation Time :2:00
Categories : Central Europe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef chuck, lean
2 tablespoons cooking oil
3 cups water
2 bay leaves
3 cups cabbage — coarsely chopped
2 cups potatoes — cubed
1/2 cup chopped onions
1/4 cup chopped green bell pepper
1 tablespoon parsley — chopped
1 tablespoon instant beef bouillon granules
1/2 teaspoon dried dill weed
16 ounces canned tomatoes — cut up
1/4 cup light cream or sour cream

Although partners, beet and borscht are not inseparable. Here’s a borscht
of beef, potatoes, cabbage and a hint of dilly-cream. The borscht was
served at the annual Mennonite Relief Fair in Hutchinson, Kansas. It and
other recipes were brought to the Plains generations ago by Russian, German,
and Swiss. The use of cooking oil acknowledges today’s generation.
Traditionally the meat was browned in lard and butter. Allow about 2 hours
from dicing to serving.

1. Use a lean cut of beef chuck, trimmed of fat. Cut meat into 3/4 inch
pieces. In a large kettle, brown the meat, half at a time, in hot cooking
oil. Return all meat to the kettle. Add water and bay leaves. Bring to
boiling; reduce heat. Cover and simmer for 60 minutes or till the meat is
nearly tender.

2. Stir in cabbage, potatoes ,onions, green pepper, parsley, bouillon
granules, and dillweed. Bring to boiling; reduce heat. Cover and simmer 30
minutes or till meat and potatoes are tender. Stir in the tomatoes; heat
through. Remove from heat.

3. Season to taste with salt and pepper. Remove bay leaves. Stir in light
cream or some sour cream, to taste. Makes 6 servings.

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NOTES : from ‘PatH’ phannema@wizard.ucr.edu

Title: Banana Passover Sponge Cake
Categories: Cakes
Yield: 8 servings

7 Eggs 1/4 c Potato Starch
1 c Sugar 1 c Chopped Walnuts
3/4 c Cake Meal 1 c Mashed Bananas (2 ripe)
1/2 ts Salt 1/2 ts Vanilla

Beat yolks with sugar until creamy. Add the mashed bananas, beat well. Whip
egg whites until stiff (in different bowl). Add cake meal, potato starch
and salt to yolk mixture. Fold in egg whites into this mixture. Add
flavoring fold in gently. Bake at 325 F. for an hour ~-more or less–. Use
an angle food cake pan. Cool upside down for about 30 minutes or until
cooled. Cut in half with knife. Ice with real whipped cream or cool whip.
Top with bananas and a few walnuts.

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