JUNE MEYER’S AUTHENTIC HUNGARIAN LENTIL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 lb Dried lentils,
-washed and drained
1/4 c Lard, bacon drippings,
-or oil
2 md Onions, chopped
1 Parsnip
-or parsley root, chopped
2 md Carrots, sliced
1 c Sliced celery
8 c Water
1 t Salt to taste
Several whole black pepper
-corns
2 Whole cloves
2 Bay leaves
1 lg Potato, peeled and grated
2 lg Links (or 4 small) smoked
-sausage, skin pricked
-with fork
2 tb Good vinegar

Hungarian soups are usually served in the fall and
winter months. When ever I make a large pot of soup in
winter, the steam always condenses on the windows. I
then always think of a remote memory I have of playing
by a low window, water running down in little
riverlets, and shadowy forms passing by single file on
the other side of the window, and the wonderful smell
of soup cooking. When I asked my mother about the
memory she said that my paternal grandmother had died
in January 1936, and family and guests were coming
back from the cemetary after the burial. It was frigid
out and Hungarian soup, bread and Strudel was made to
feed the frozen mourners. I was two years old and that
faint memory has stayed with me for my whole life.

Never a separate course by itself, but always the main
course. This is another one of those hearty Peasant
soups that is a complete meal by itself. Serve it with
some crusty bread, a chunk of cheese and a dark beer.
Serve in a large bowl steaming hot. Regards, June
Meyer.

In a large pot, heat fat and add carrots, root
vegetable and onions. Saute until onions are golden.
Add lentils, water, celery, and seasonings. Grate the
potato into the mixture and add sausage. Simmer
covered 1 hour until lentils and vegetables are
tender. Remove bay leaves. Add vinegar just before
serving and adjust salt. Serve with a crusty bread and
salad.

Mongol Soup

If you add one can of tomato paste and two cans of
water to the above soup and puree it, you will have
made another soup called Mongo Soup. Try it, it is
good.

Serves 6 If you try one of my recipes please tell me
what you think.
E-Mail me at: june4@interaccess.com

WALT

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CHESTNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Cannola Oil
1/2 ea Onion — Md, Chopped
1 ea Carrot — Md, Sliced
1 ea Celery Stalk — Sliced
4 c Chicken Broth
1 t Sugar
1 ea Bay Leaf
1/4 ts Leaf Basil — Dried
1/8 ts Marjoram Leaves — Dried
1/2 lb Chestnuts — Abt. 24, *
1/2 c Evaporated Skimmed Milk
3/4 c Marsala, Sherry — OR
3/4 c Chicken Broth
1 x Salt Pepper — To Taste

* Chestnuts should be roasted and shelled.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++

In a large pot, heat the oil and saute the onion,
carrot and celery. Add the broth, sugar, bay leaf,
basil, marjoram and chestnuts. Simmer until the
chestnuts are tender, about 25 minutes. Remove and
discard the bay leaf. Carefully transfer to a food
processor or blender and puree the mixture. Return to
the pot and stir in the evaporated milk, and bring to
a boil; add the marsala, sherry or chicken broth.
Season to taste with salt and pepper. Serve hot or
cold.

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Beignets with Butterscotch Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts

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

1/4 c Water,warm (105-115’F.)

1 pk Active dry yeast

4 Eggs,at room temperature

1/2 c Butter or margarine,softened

1/3 c Sugar

2 ts Orange rind,grated

1 tb Rum

1/2 ts Vanilla

1/2 ts Salt

4 c Flour,all-purpose

Vegetable oil

Sugar,confectioners’,sifted

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Gooey Hot Fudge Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c (12oz) Semisweet Chocolate Chips
2 T Butter
1/2 c Half-and-half
1 T Corn syrup
1/8 t Salt
1/2 t Vanilla extract

Melt chocolate and butter with half-and-half, corn syrup and salt in
heavy 2-quart saucepan over low heat, stirring until smooth. Remove
from heat; let stand 10 minutes. Stir in vanilla. Serve warm or pour
into clean glass jars and seal tightly. Store up to 6 months in
refrigerator. Reheat sauce in double-boiler over hot (not boiling)
water before serving, if desired.

Makes about 1 1/2 cups of sauce.

Source: Favorite All Time Recipes: Country Christmas Recipes, page 3

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Cabbage Casserole

Serving Size : 6
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage
2 cups TVP®, dry
1 3/4 cups boiling water
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon marjoram
1/2 cup chopped onion
2 each egg whites
1 can tomato soup, condensed
2 cups tomato juice
1 can water

Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes.

Reconstitute the TVP® in the boiling water. Add the onion, spices, and egg
whites.

Mix the tomato juice, soup, and water, and set aside.

Spread 1/2 the cabbage in the bottom of a 9×13 baking dish. Spread TVP® mixture
on top. Cover with the remaining cabbage.

Pour the tomato mixture on top. Cover with foil. Bake at 350 for 1 1/2 hours.

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: LIGHT LEMON MOUSSE TERRINE
Categories: Desserts, Low-cal
Yield: 10 servings

1 3/4 ts Unflavored gelatin
1/2 c Well-strained lemon juice
3/4 c Whipping cream; well-chilled
5 Egg whites
3/4 c Sugar

—————————-BLACK CURRANT SAUCE—————————-
12 oz Frozen black currants
1 Lemon; juiced
3/4 c Sugar
1/2 c -Water

Line a 9-inch loaf pan with foil or plastic wrap, being sure that enough
wrap is used to cover and overhang all 4 sides of the pan and top. Sprinkle
gelatin over lemon juice in a saucepan and heat until the gelatin is
dissolved. Place in a medium bowl set in a larger bowl of ice. Whip the
cream, add the lemon juice, and stir with a rubber spatula until blended.
Let stand over the ice for 10 to 15 minutes, or until the mixture is
slightly thickened. Remove the bowl from the ice. Beat the egg whites with
sugar to form soft peaks. Fold 1/4 of the egg whites into the lemon-cream
mixture, then fold the mixture carefully into the remaining egg whites.
Spoon into the lined loaf pan. Cover the top with plastic or foil and
freeze. To serve, invert the lemon mousse terrine onto a flat serving
platter. Slice off the ends. Cut into slices 1/4- to 1/2-inch thick. Serve
with Black Currant Sauce. For Black Currant Sauce: Thaw the currants. Place
in a blender with the lemon juice, sugar, and water and blend until smooth.

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Friendship Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint Friendship Cake Starter
16 Ounces Lite peaches — sliced
20 Ounces Pineapple tidbits
3 Maraschino cherries; 6 oz
drained
7 1/2 Cups Sugar
2 Packages Golden Butter Cake Mixes
2 Packages Instant Vanilla Pudding Mix
8 Eggs
1 1/3 c Oil
2 c Raisins — optional
2 c Walnuts — optional
2 c Pecans — optional
2 c Coconut — optional

Day 1. Pour starter into glass gallon jar. Add can of sliced peaches
with the juice; cut each slice into 4 pieces. Add 2 1/2 cups sugar.
Stir. Cover jar loosely and keep at room temperature. Stir every day
for 10 days. All the sugar may not dissolve for several days. Don’t
cover airtight.

Day 10. Add can of pineapple tidbits with juice and 2 1/2 cups sugar.
Stir. Continue as before, stirring every day for 10 more days. Your
starter has changed color and your fruit will foam when stirred.

Day 20. Add 3 6-oz jars of maraschino cherries, drained. Cut each
cherry in half. Add 2 1/2 cups sugar. Stir. Continue stirring daily
for 10 days. These are the last ten days. The cherries will give the
juice its pinkish color back.

Day 31. You will now bake your cakes. Preheat oven to 300~. Grease and
flour your pans. Drain fruit into a large bowl. Pour juice into 3 pint
jars. Into a large bowl put 1 box cake mix, 1 box instant vanilla
pudding mix, 4 eggs, 2/3 cup oil and 1/2 the drained fruit. Mix with a
spoon only until well mixed. Then stir in 1 cup each of raisins,
walnuts, pecans and coconut. Pour into prepared pans. Bake until straw
inserted in center comes out clean. Makes 2 tube pans or 12 one pound
loaves or 4 loaves, 9 1/2×5 1/2×3-inch. Bake one tube pan at a time for
approximately 60-90 minutes. Bake large loaves for 60-90 minutes or
until a straw inserted in center comes out clean.

Comments. MUST put in a gallon GLASS jar. Use fruit in juices NOT
syrup. The three pint jars of juice are the starters, one for you and
two for your friends. Never refrigerate the starter!

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NOTE: This is only ONE version. There are a kazillion variations on the
theme. 🙂

P-Nut Butter Blossoms

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups peanut butter
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
12 ounces Hershey chocolate kisses

Thoroughly cream butter and sugars; add eggs and vanilla. Stir in peanut butte
r. Sift dry ingredients together and add to creamed mixture. Refrigerate cook
ie dough for 2 hours.

Form into round balls. Roll in granulated sugar and place on cookie sheet. Ba
ke for 10-12 minutes at 350 degrees. Immediately after removing from oven, pla
ce a Hershey Kiss in the center of each cookie. This is a real favorite of my
grandchildren.

busted by sooz

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CANADIAN YELLOW SPLIT-PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 oz Sorted uncooked yellow split
1 qt Water
2 ts Vegetable oil
1 c Each chopped onions and
1/4 ts Each crumbled sage leaves
Dash
-peas
1/2 ts Salt
2 oz Diced Canadian-style bacon
-sliced carrots
-and ground allspice
ley — ¥

Rinse peas. In a 4-quart saucepan, combine peas,
water and salt. Bring to a boil; remove from heat and
let soak for 1 hour. In a 10-inch nonstick skillet
heat oil over medium-high heat; add bacon and cook,
stirring frequently, until browned. Stir in onions
and carrots and cook, stirring occasionally, until
onions are translucent; add to peas in saucepan and
stir to combine. Add remaining ingredients except
parsley and bring to a boil. Reduce heat to low,
cover, and let simmer, stirring occasionally to
prevent mixture from sticking to bottom of pan, until
peas are softened and mixture thickens, about 45
minutes. If soup becomes too thick, add up to an
additional cup of water. Serve each portion sprinkled
with fresh parsley.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Title: Cranberry Orange Vinaigrette
Categories: Salads
Yield: 1 Cup

1/4 c Cranberry concentrate
1/4 c Orange juice concentrate
1/4 c Red wine vinegar
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil

In small bowl, whisk ingredients together or blend in
food processor. Makes 1 cups. Source: Toronto Star
Newspaper Typed by cjhartlin@msn.com

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