Title: Paul Jenny’s Father’s Baked Ziti
Categories: Meats
Yield: 8 Servings

MMMMM—————–ITALIAN FROM CHEF FREDDY’S———————-
2 lb Ground beef
1 lb Italian sausage
29 oz Jar Spaghetti sauce
1 lb Pasta shells or ziti
1 ts Italian seasoning
3/4 tb Garlic powder
12 oz Mozzerella cheese [shredded]
Parmesan cheese to taste

This recipe is loosely adapted from one that is prepared at the
“Cherry Tree Inn” in Henderson NY… by MR. Paul Read sr.

1) Break up and brown the meats and onion togeather, until just
brown… add the spaghetti sauce and simmer while the pasta is
cooking… add the spices to taste, and when the pasta is done,
combine it with the meat and the cheese in a large baking dish and
bake in a 350=F8 oven for 30 to 45 min… 2) Serve with warm garlic or
italian bread… and wine if you like…

from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120

MMMMM

WINE CREAM ROLL

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1/3 c Water
1 c Cake flour*
1/4 ts Salt
1/3 c Granulated sugar
1 c Dry white wine
3 tb Butter or margarine
1 pk Frozen strawberries (10oz)
1 tb Lemon juice
1 c Granulated sugar
1 t Vanilla
1 t Baking powder
Powdered sugar
4 ts Cornstarch
2 Eggs,slightly beaten
2 tb Cornstarch
3/4 c Currant jelly

Heat oven to 375′. Line jelly roll pan, 16x11x1 inch, with aluminum
foil; grease. Beat 3 eggs in small mixer bowl until very thick and
lemon colored, about 5 minutes; pour into large mixer bowl. Beat in 1
cup granulated sugar gradually. On low speed, mix in water and
vanilla. Add flour, baking powder and salt gradually, beating just
until batter is smooth. Pour into pan, spreading batter to corners.
Bake until wooden pick inserted in center comes out clean, 12 to 15
minutes.
Loosen cake from edges of pan; invert on towel sprinkled with powdered
sugar. Remove foil; trim stiff edges if necessary. While hot, roll
cake and towel beginning at narrow end. Cool on wire rack.
Mix 1/3 cup granulated sugar and 4 teaspooons cornstarch in 2-quart
saucepan. Stir in wine. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute. Remove from
heat. Stir in butter. Refrigerate until chilled.
Unroll cake and remove towel. Spread filling over roll to within 1/4
inch of edges; roll up. Refrigerate at least 1 hour.
Mix 2 tablespoons cornstarch and the reserved strawberry syrup. Heat
strawberries and jelly to boiling in 1 1/2-quart saucepan. Stir in
cornstarch mixture. Heat to boiling, stirring constantly. Boil and
stir 2 minutes. Remove from heat. Stir in lemon juice; cool. Serve
with cake.
*NOTE: If self-rising flour is used, omit baking powder and salt.

– – – – – – – – – – – – – – – – – –

Title: EGG FOO YONG (MASTER RECIPE)
Categories: Chinese, Eggs
Yield: 4 servings

1 c Cooked ham or roast pork
1/2 c Chopped, onions
1 c Drained, canned bean sprouts
4 tb Chopped green onion tops
1 tb Soy sauce
1 ts Salt
3 Eggs
Oil for deep frying
Sauce:
1 1/2 c Chicken stock
1 ts Molasses
1 ts Soy sauce
1 ts Cornstarch
2 tb Cold water

Put meat, onion, sprouts, green onion tops, soy sauce,
and salt in a bowl; mix well. Stir the eggs lightly
into the mixture. Use a deep-bowl ladle to spoon out
the mixture and lower into the hot oil. Tip the ladle
at once to release the omelets. Let them fry until
they rise to the top. Turn each to brown the other
side. Lift out with a large slotted spoon. Serve on a
hot dish covered with a little of the sauce (below).
Serve additional soy sauce separately. Egg Foo Young
Variations Chicken Foo Yong: Use cooked chicken or
turkey instead of ham or pork. Crabmeat Foo Yong: Use
canned or cooked crabmeat instead of ham or pork.
Lobster Foo Yong: Use canned or cooked lobster instead
of ham or pork. Shrimp Foo Yong: Use canned or cooked
shrimp instead of ham or pork. Vegetable Foo Yong:
Omit meat; use 2 cups chopped green pepper, celery,
onion, and canned bean sprouts combined. Season with
additional 1 teaspoon salt. Subgum Foo Yong: To the
master recipe or any variation, add 1 cup diced
mushrooms, 1/2 cup diced green beans, and 1/2 cup
diced canned bamboo shoots. Mix and cook as directed.
Sauce: Heat stock with molasses and soy sauce. Combine
cornstarch with cold water; stir it until smooth. Let
come to boiling point and cook until thickened. Recipe
from Mary Margaret McBride Encyclopedia of Cooking *
Published by Homemakers Research Institute
copyright,1959

—–

Chocolate Zucchini Cake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Soft margarine
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 lg Eggs
1 ts Vanilla
1/2 c Sour milk
4 tb Cocoa
1/2 ts Cinnamon
1/4 c Chocolate chips
–Cream Cheese Frosting–
3 oz Cream cheese, softened
4 tb Butter, softened
Dash of salt
1 ts Vanilla
2 1/2 c Sifted powdered sugar

Cream together the margarine, oil and sugar. Add eggs, vanilla, and sour
milk. Mix well. Add dry ingredients after sifting them together. Beat
well. Add zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with
chocolate chips. Bake at 350’F. for 35 min. or until done. This is GREAT
topped with cream cheese frosting. Cream together the cream cheese and
butter. Beat in vanilla and salt. Gradually add powdered sugar. Blend
well. Frost cake.

– – – – – – – – – – – – – – – – – –

CHINESE PASTA SALAD WITH CREAMY GINGER DRESSIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Precooked Shanghai noodles
1 Dash sesame oil for noodles
1/2 lb Snow peas
1/2 lb Shrimp, shelled deveined
2 tb Coriander, chopped
2 tb Scallions, minced
1 tb Oil
—–SHRIMP MARINADE—–
1 t Salt
1/4 ts White Pepper
1/2 ts Chinese cooking wine
—–DRESSING—–
3 tb Fresh ginger, grated
1 Small garlic clove, crushed
1 Egg yolk
1 t Egg white
2 ts Lemon juice
2/3 c Vegetable oil (not olive)
1 1/2 ts Soy sauce
2 1/2 tb Sesame oil
1 tb Cream

Mix the marinade ingredients in a small bowl and add
shrimp. Blanch the noodles, rinse under cool water
and sprinkle with sesame seed oil, toss, and set
aside. (You may want to trim noodles with scissors to
about 4 inches in length, to make serving easier.)
Blanch whole snow peas and set aside. Heat wok, add
1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg
yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles,
shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room
temperature.

– – – – – – – – – – – – – – – – – –

Title: WEST INDIES MARINADE RUB.
Categories: Marinades
Yield: 1 servings

SUITABLE for all meats.

15 ml 1 tbsp curry powder. 15 ml 1 tbsp ground cumin.
1,25 ml quarter tsp chili powder. 7,5 ml half tbsp
ground black pepper. 15 ml 1 tbsp paprika. 2,5 ml half
tsp ground mixed spice.

Mix all the ingredients together. Coat the meat in the
mixture. Cook under the grill or on the barbecue.
Brush lightly with oil during cooking.

—–

Title: No Bake Caramel Oatmeal Cookies2
Categories: Cookies
Yield: 1 servings

Dwigans fwds07a-
2 c Sugar
3/4 c Margarine
1 cn Evaporated milk; 6-oz can
1 pk Instant butterscotch
-pudding — mix; small packa
2 1/2 c Quick oats

Combine sugar, margarine and milk in saucepan.
Bring to a boil. Add pudding and oats and remove from heat. Stor to mix.
Drop by
spoonfuls on waxed paper.
Let cool 15 minutes.

—–

African Ribs with Peanut Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds pork backrib
1/4 cup oil
1 cup onion — minced
3 cups chicken broth
1 tablespoon coriander seed — finly crushed
salt, pepper
chili oil
1 6 1/2 ounce can roasted shelled peanuts
1 eggplant — cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer
covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until
eggplant in tender stirring occasionally. Adjust salt and pepper to taste.
Add green beans and carrots before serving or serve vegetables alongside with
stew.

Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.

– – – – – – – – – – – – – – – – – –

NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in to a
substantial meal is steammed rice and/or French bread.

Title: FRANK ORIENTAL STIR FRY
Categories: Chinese, Pork
Yield: 6 servings

1/2 lb Franks, cut in penny-wise
-slices
3 tb Sherry
2 tb Soy Sauce
3 ts Cornstarch
2 tb Vegetable Oil
1 md Onion, coarsely chopped
6 Green Onions, cut in 1 1/2
-in. lengths
1 Tomato, peeled, seeded, and
-diced
2 Ribs Celery, cut in 1 in.
-diagonal slices
1 Cloce Garlic, crushed
1 In. piece Ginger, pared and
-grated
14 oz Can Bean Sprouts, drained
20 0z. can Pineapple Chunks,
-drained (reserve 1/2 C
-liquid)
1/2 c Hot Water
1 ts Instant Chicken bouillon

In a small bowl, dissolve 1 teaspoon cornstarch in a
1/2 teaspoon each of sherry and soy sauce. Add frank
pieces; mix to coat evenly. Let stand for one hour.
Heat 1 tablespoon oil in a large skillet, add franks
and cook 3 minutes until evenly browned; reserve and
set aside. Add remaining oil, stir fry vegetables and
pineapple 2 minutes or until heated through. Dissolve
chicken bouillon in water. Combine with 2 teaspoon
cornstarch, 2 Tablespoons sherry, 1 1/2 tablespoons
soy sauce and pineapple juice. Add franks and
soy/sherry mixture to vegetables and pineapple in
skillet. Continue to cook until thickened and well
glazed. Serve with rice. Yield 4 servings

SOURCE: Barbara Block column Oneida Daily Dispatch
7/2/92 SHARED BY:Jim Bodle 7/92

—–

BAGELS 2

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Flour
1 tb Salt
1 tb Sugar
2 Cakes fresh yeast
2 c Lukewarm potato water *
1/4 c Salad oil
4 Eggs — slightly beaten
2 tb Sugar
2 qt Boiling water
Poppy seed or sesame seed
-(optional)

* (Water which peeled potatos have cooked in. Plain
water may be used, but it’s not as good.)
Sift together dry ingredients. Soften yeast in 1/3
of potato water. Add to flour. Add oil to remaining
potato water and stir into the flour mixture. Add
eggs and stir briskly to form a ball of dough. Knead
on a lightly floured board for 10 minutes. (This MUST
be a firm dough) Add more flour if necessary. Return
to the bowl–smooth side up. Cover with a towel (tea
etc) and let rise at room temperature until the dough
rises to the top of the bowl. Knead again on a
lightly floured board until smooth and elastic (as for
rolls). Pinch off pieces of dough and roll between
the palms of the hands to form ropes about 6 inches
long and 3/4 inches wide. Pinch the ends together
firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into water
one at a time. As they come to the surface, turn them
over. Boil 1 minute longer on the second side. Place
on a greased cookie sheet and bake at 450 F. until the
crust is golden brown and crisp–10 to 15 minutes.
Bagels may be sprinkled with poppy seed or sesame seed
before baking if you like.

– – – – – – – – – – – – – – – – – –