Title: HOT CLAM DIP
Categories: Appetizers, Dips
Yield: 1 servings

8 oz Cream cheese
1 cn Clams, minced (10.5 oz)
1 tb Lemon juice
2 tb Clam broth
1 tb Mustard, prepared
2 ts Worcestershire sauce
1/8 ts Garlic powder
1 ds Cayenne pepper

Bring cheese to room temperature. Drain clams and reserve liquid. Combine
cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before
serving with Melba toast or onion rounds.

Original recipe from The Gasparilla Cookbook (received in May cookbook
swap from Gail), by Mrs. Charles J.
Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]

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Title: Elegant Chocolate Log
Categories: Candies, Chocolate, Entertain
Yield: 1 servings

1 1/4 c Sifted confectioners sugar
1/4 c Plus 1 tb sifted flour
1/2 ts Salt
5 tb Baking cocoa
6 Eggs, separated
1/4 ts Cream of tartar
1 1/4 ts Vanilla
1 tb Water
1 c Heavy cream
2 tb Sugar
12 Marshmallows, cut up
1 oz Unsweetened chocolate,
-melted and cooled
2 c Sifted confectioners sugar
Light cream
1/4 c Chopped pecans

Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3
times. Set aside. Beat egg whites with cream of tartar in bowl until
stiff peaks form, using electric mixer at high speed. Set aside.
Beat egg yolks in another bowl until thick and lemon colored, using
electric mixer at high speed. Beat in vanilaa and water. Blend in dry
ingredients, beating well. Fold in beaten egg whites. Spread batter
in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in
375 oven 15-20 minutes or until cake tests done. Meanwhile, lightly
dust a clean dish towel with confectioners sugar. Loosen cake around
edges with spatula and invert cake on towel. Lift off pan and
carefully peel off paper. With a sharp knife, cut off crisp edges.
Roll up cake gently, from narrow end, by folding edge of cake over
and then tucking it in towel. Continue rolling cake, using towel as
aid. Let cake cool in towel on rack. Whip heavy cream in bowl until
thickened, using electric mixer at high speed. Add sugar, beating
until soft peaks form. Fold in marshmallows. Unroll cake. Spread with
cream mixture. Reroll (without towel) Combine cooled chocolate and 2
cups confectioners sugar in bolw. Add enough light cream to make a
frosting of spreading consistency. Spread over cake roll. Sprinkle
with pecans. Refrigerate until serving time. Makes 10 servings.
Origin: Farm Journal’s Choice Chocolate Recipes Shared by: Sharon
Stevens

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CHOCOLATE MOUSSE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-SAM FREEDENBERG (FRWX52B)
8 ounces Semisweet chocolate
1/4 cup Water
8 Eggs — separated
1 1/2 teaspoons Vanilla
2/3 cup Sugar

Heat chocolate and water over very low heat — keep stirring until smooth. Stir
in BEATEN egg yolks. Add vanilla. Beat egg whites in large mixing bowl until
foamy. Gradually add sugar until stiff. Add a little egg white mixture to
chocolate, to lighten. Then fold chocolate into remaining > whites. Pour 4
cups into greased 9 inch pie pan which has been sprinkled with sugar.
Refrigerate the rest of the mousse. Bake at 350 for 25 minutes, until set.
This makes a chocolate meringue. Chill crust for 1 hour. Center will fall to
make a chocolate meringue shell. Spoon chilled mousse into shell. Refrigerate
overnight. This is our family’s all-time favorite Pesach dessert, for the
Seder or ANY TIME. It’s actually too wonderful to save for one week a
year…ENJOY!!! ** PENINA ** Formatted by Elaine Radis BGMB90B; MARCH ’93

– – – – – – – – – – – – – – – – – –

B/M HERB ROLLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-(GNJX21A)
4 tb Butter or margarine
3 tb Finely chopped onion
1 Clove garlic — lg minced
3/4 ts Dried oregano
3/4 ts Dried basil
3/4 ts Dried tarragon
1 c Water
3 c All-purpose flour
1 t Salt
1 1/2 ts Sugar
1 1/2 ts Red Star yeast

In a small skillet, melt the butter. Add the onion, garlic, and
herbs. Saute over medium heat until the onion is soft, about 5 min.
Cool to room temperature. Place all ingredients in the bread pan
(including the cooled onion mixture), select Dough setting, press
Start. When dough has risen long enough, machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a floured
countertop or cutting board. Gently roll and stretch dough into a
24-inch rope. For 1 1/2 lb: With a sharp knife, divide dough into 18
pieces. Roll into balls and place in a greased muffin tin (s), 9″ x
13″ pan or on a greased cookie sheet. Cover and let rise in a warm
place for 30 – 45 min until doubled. Bake in 400~ oven 12- 15 min
until golden. Serve warm.

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Title: BAKLAVA 2
Categories: Foreign, Desserts
Yield: 30 servings

MMMMM————————–BAKLAVA——————————-
3/4 c Walnuts; finely chopped
3/4 c Pistachios; finely chopped
1/2 c Almonds; finely chopped bla
1/2 c Sugar; superfine
1 ts Cinnamon
1 ts Nutmeg
1 1/4 lb Butter; melted
1 pk Commercial phyllo sheets

MMMMM—————————SYRUP——————————–
2 1/2 c Sugar
1 3/4 c -Water
1 Orange’s rind; finely grate
1 Lemon’s rind; finely grated
5 Whole cloves
1 Cinnamon stick
1 c Honey

*Note: Almonds should be lightly toasted. Combine nuts, sugar,
cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with
butter. Separate 25 phyllo sheets from package. Place under a smooth,
damp towel to prevent drying. Wrap remaining filo well. Freeze for
future use. Place one phyllo sheet in pan. Trim to fit. Brush
generously with melted butter. Repeat procedure until there are 5
layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture.
Repeat this procedure two more times, ending with phyllo. Drizzle
any remaining butter over top. Bake in 350 degree oven 1-1/2 hours
or until golden brown. Remove baklava from oven. Using a sharp
knife, immediately cut long, diagonal lines from corner to corner,
forming an “X”. Follow these guidelines to cut baklava into
serving-size diamonds. While still hot, pour cooled syrup over
baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves
and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered,
about 5 minutes to thicken syrup slightly. Remove from heat. Discard
spices. Stir in honey. Cool at room temperature. Pour over hot
baklava. Allow to stand overnight before serving.

From: “Classic Greek Cooking” by Daphne Metaxas. ISBN: 0-911954-31-7
Source: Karen Mintzias I-Cooking

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Title: Perfection Salad
Categories: Salads Vegetables
Servings: 8

2 ea Envelopes Unflavored Gelatin 1/3 c Lemon Juice
2 3/4 c Water 1/2 c Sugar
1/4 c Cider Vinegar 1/2 t Salt
2 c Finely Shredded Cabbage 1 c Chopped Celery
1/2 c Chopped Green Pepper 2 oz (1 jar) Slice Pimientos *

* Drain and chop the jar of pimientos.
—————————————————————————

In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over
low heat, cook until gelatine dissolves. Add water, sugar, vinegar and
salt; stir until sugar disssolves. Chill until partially set. Fold in
remaining ingredients; pour into lightly oiled 6-cup mold. Chill until
set, about 3 hours or overnight. Refrigerate leftovers.

—————————————————————————–

Peanut-Butter Butter Cookies

Recipe By : Fanny Farmer Baking Book
Serving Size : 120 Preparation Time :0:15
Categories : Cookies-Shaped

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 cup peanut butter
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350°
Combine butters and sugars, add vanilla and eggs.
Add dry ingredients and shape into 1 inch balls. Place on cookie
sheet and make criss-cross design with fork. Bake for 10 minutes.

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Title: Chocolate Nut Clusters
Categories: Cookies
Yield: 40 cookies

1/4 c Butter
1/2 c C and H Granulated Sugar
1 Egg
1/2 ts Vanilla
2 oz Unsweetened chocolate
— melted
1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Baking powder
2 c Walnut or pecan halves

Cream together butter, sugar, egg, and vanilla. Stir in melted chocolate.
Combine flour, salt, and baking powder. Blend into chocolate mixture.
Stir in nuts. Drop by teaspoonfuls on greased cookie sheet. Bake in 350
degree oven 10 minutes. Cookies should be soft when removed from oven.
Cool on rack. Makes about 40 cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Lentil and Tomato Soup

Recipe By : Adapted from Patty Fisher, 500 Vegetarian Recipes (Hamlyn)
Serving Size : 8 Preparation Time :0:30
Categories : Vegetarian Soups Stews
Freezer Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsp oil
1 large onion — chopped
1 carrot — chopped
2 sticks celery — chopped
8 oz red lentils — (1 cup)
3 pints boiling water
2 veg stock cubes
2 tsp dried mixed herbs
1 c tomatoes, tinned, fresh,juice or puree — add at
end
2 tsp salt — add at end
1/4 c nutritional yeast flakes (optional) — add at end

Chop the veg in the food processor and then fry in the pressure cooker
until softened. Add boiling water, stock cubes, lentils and herbs. Bring
to the boil, cover and bring up to pressure. Cook 20 mins (at 15lbs
pressure). (If no pressure cooker, cook for 1 hour).
Remove from heat and leave to cool – I do this without releasing the
pressure.
Add something tomatoey and salt to taste (I use no salt stock cubes, so
you may need to adjust this).
I sprinkle nutritional yeast flakes in before serving. This gives it a
nice earthy taste.
This freezes well. I think the flavour improves if the soup is left to
sit on the stove for a while.
It is fairly smooth but some children prefer it liquidised.
It is almost as good if you miss out the oil and the frying.

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Title: KNISHES
Categories: Vegetables, Cheese, Jewish
Yield: 1 batch

MMMMM—————————DOUGH——————————–
1 Egg
1 ts White vinegar
1/4 c Salad oil
2 3/4 c Flour
3/4 c ;Water

MMMMM——————–POTATO ONION FILLING————————-
4 lg Yellow onions; peeled
3 1/2 lb Potatoes; peeled finely
-chopped
Salt pepper; to taste
1/4 c Butter
1/4 c Schmalz

MMMMM———————–CHEESE FILLING—————————-
3 lg Yellow onions; peeled
12 oz Cream cheese; cut up
-chopped
2 1/2 lb Dry-curd cottage cheese
-or farmer cheese
4 T Butter

These knishes are light and delightful, and not difficult to make.
Have your chosen filling all prepared before you start the dough.

Place all the ingredients in the bowl of a heavy electric mixer, such
as a KitchenAid. Mix with the dough hook until the dough is very
smooth. Cover and allow the dough to rest for 15 minutes.

Divide the dough into 2 pieces. Roll out 1 piece of the dough into a
very thin rectangle. Place a rope of the filling, about 3/4 inch in
diameter, 1 inch away from the long edge of the dough. Fold the long
edge of the dough over to enclose the filling; press to seal. Cut
the filled roll away from the rest of the dough. Using the narrow
edge of the handle of a table knife, press and cut the into
individual knishes, 2 inches long. Place the Knishes on oiled baking
sheets. Repeat with the remaining dough and filling. Bake at 425 F.
uncovered, until lightly browned, about 20 minutes.

Onion filling: Saute the onions in butter and chicken fat until
golden brown. Boil the potatoes, drain, and mash. Add the onions,
along with any oil that remains in the pan. Season with salt and
pepper.

Cheese filling: Saute the onion in butter until golden. Mix the
onion in with the remaining ingredients, including any butter left in
the pan, cover, and chill.

HINT: TO RENDER CHICKEN FAT. While chicken fat can be purchased in
any Jewish market, it is easy to prepare fresh at home. It is called
SCHMALZ. Simply combine chopped fresh chicken fat and skin with a
little water in a small frying pan over medium-low heat until the fat
is liquid and the solids have shrunk to very small, crunchy bits.
This should take about 20 minutes. Strain the bits from the fat and
use for other recipes. Watch carefully while rendering so the bits
don’t burn. Refrigerate the fat.

The Frugal Gourmet on Our Immigrant Ancestors
by Jeff Smith

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