Title: OUTRAGEOUS BAKED BEANS
Categories: Bean/legume, Vegetables, Bar-b-q, Crock pot
Yield: 8 servings

1 ea Green beans
1 ea Pork beans
1 ea Kidney beans; (all drained
1 ea Chili; with without bean
1 x Green onions; sliced to tas
1 ea Bell pepper; diced
1 c Chili sauce
2/3 c Brown sugar
4 oz Bacon; cooked crisp and cru

All 14-16 oz. cans: Put all of the above ingredients
in a crock pot or large pot or dutch oven and bring to
a boil for 15 minutes, stirring every few minutes.
Then simmer for at least 2 hrs.,Stirring occasionally,
so mixture doesn’t catch burn. I always make
quadruple this recipe so there will be some left over
but there never is!!! Thanks for requesting this one-I
knew that if you tried it, you’d like. It’s always
real nice to hear such nice compliments from others
much more experienced than I. I think this is a real
nice alternative to the usual bean fare. Makes 1 1/2
quarts on single recipe.

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SWEDISH RYE, AUNT MILLY SWEDENBORG’s

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Water
1 tablespoon Butter
2 tablespoons Molasses
2 tablespoons Orange Rind — grated
2 tablespoons Brown Sugar
2 tablespoons Powdered Milk
1 teaspoon Salt
1 tablespoon Gluten
1 cup rye flour — pumperknickel
2 cups Bread Flour
1 1/2 teaspoons Yeast

Works well in 1-1/2# Regal breadmaker

Use: sweet cycle if possible

Here is a recipe I got from my old Swedish Aunt. She used to make it by
hand/memory and I asked her to write the recipe down for me.

>From: bj29@mirage.skypoint.com (bjjan)

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Per serving (excluding unknown items): 1725 Calories; 22g Fat (12% calories
from fat); 49g Protein; 335g Carbohydrate; 46mg Cholesterol; 2348mg Sodium

Title: Caraway Lamb Hotpot
Categories: Lamb, Stews
Yield: 6 Servings

1 1/2 kg Stewing lamb or mutton
1 1/2 tb Margarine or butter
4 tb Flour seasoned with s p
3 lg Onions, peeled and sliced
8 Potatoes, sliced thickly
2 1/2 c Warm beef stock
2 ts Melted margarine or butter
1 ts Caraway seed in muslin bag
1 sl Streaky bacon

Melt margarine or butter, saute meat and onions together. Alternate
layers of meat and onions with sliced potatoes in a casserole dish,
finishing with a layer of potatoes. Brush potatoes with melted
margarine or butter and top with chopped bacon. Place a bag of
caraway seeds on top. Pour over stock. Cover dish and place in a low
to medium oven for approximately 1 1/2 hours or until meat is tender.
For the last 20 minutes remove cover to allow potatoes to turn golden
and bacon to crisp. Remove caraway seeds prior to serving.

MMMMM

LEMON MERINGUE PIE FROM MCCALL’S COOKING SCHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pastry for one pie crust
—–LEMON FILLING—–
1/4 ts Cornstarch
3 tb Flour
1 3/4 c Sugar
1/4 ts Salt
4 Egg yolks, lightly beaten
1/2 c Lemon juice
1 tb Grated lemon peel
1 tb Butter
—–MERINGUE—–
4 Egg whites
1/4 ts Cream of tarter
1/2 c Sugar

On lightly floured pastry cloth, roll the pastry to an
11 inch circle, rolling with light strokes from center
to edge. Fold pastry in half; with fold in center,
carefully transfer to a 9 inch pie plate. Unfold; fit
into a pie plate, pressing gently toward the center.
Fold edge of crust under; press into an upright rim.
Crimp edge decoratively, using thumb and forefinger.
Refrigerate 1/2 hour. Preheat oven to 450 degrees.
Prick entire surface evenly with fork. Bake 8 to 10
minutes, or until golden-brown. Cool on rack.

In medium sauce pan, combine cornstarch, flour, 1 3/4
cups sugar and salt, mixing well. Gradually add 2
cups water, stirring until smooth. Overy medium heat,
bring to boiling, stirring occasionally; boil 1
minute, until shiny and translucent. Quickly stir
some of hot mixture into yolks. Pour back into hot
mixture; stir to blend. Return to heat; cook over low
heat 5 minutes, stirring occasionally. Remove from
heat; stir in lemon juice, lemon peel and butter. Pour
into pie shell. Preheat oven to 400 degrees.

In medium bowl, with mixer at medium speed, beat
whites with cream of tartar until frothy. Gradually
beat in sugar, 2 T at a time, beating after each
addition. Beat at high speed until stiff peaks form
when beater is slowly raised. Spread meringue over
lemon filling, carefully sealing to edge of the crust
and swirling thetop decoratively. Bake 7 to 9 minutes,
or until the meringue is golden-brown. Let cool
completely on rack 2 1/2 to 3 hours. Cut with wet
knife.

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GAZPACHO VERDE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——DEBORAH SEELEMAN
VHSB73A—————–
-Best served chilled
8 c -water
2 lg Bunches fresh spinach (8 oz)
-rinsed — drained
1/2 c Arugula leaves — loosely
-packed
3 Scallions — white and green
-parts, roughly chopped
1/4 c Fresh dill leaves — loosely
-packed
8 Fresh nasturium leaves
<<>>
2 tb Fresh gardencress leaves
-minced
1 Cucumber — roughly chopped
2 tb Extra virgin olive oil
1 To 2 garlic cloves — minced
-or pressed
3 tb Fresh lime juice
3 c Vegetable stock
1/2 ts -salt
-freshly ground black pepper
1 Scallion, white green
Parts — finely chopped
1/2 Cucumber — seeded if mature
-finely diced
GARNISH (use one)
Lime — thinly sliced
Nasturium or chive blossoms
Cherry tomato halves
Croutons

Bring water to a boil. Add the spinach, arugula, and
3 scallions. Cook until the spinach just begins to
wilt, not more than 1 minutes or so. Drain. In a food
processor or blender, puree until smooth the remaining
greens, the one cucumber, olive oil, garlic, lime
juice, vegetable stock, salt and pepper. Add the
chopped scallion and diced cucumber to the blende d
soup. Chill and serve with one of the recommended
garnishes. Serves 4 to 6 Enjoy! Debbye* MM Format
Norma Wrenn npxr56b

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Title: Derbyshire Oatcakes (English)
Categories: Cakes, English
Yield: 4 servings

1 lb Fine oatmeal
1 lb Flour
1 oz Yeast
1 ts Sugar
1 ts Salt
2 1/2 pt Warm water to mix
(approxmately)
FOR SMALL QUANTITY
2 tb Flour
2 tb Oatmeal
1 ts Baking powder
Water to mix

Mix the oatmeal, flour and salt in a warm bowl. Cream the yeast with
the sugar and add 1/2 pint of the warm water. Pour the yeast mixture
into the dry ingredients and add the rest of the water, mixing
slowly until a thin batter is formed. Set aside in a warm place
until well risen, about 30 minutes. Grease a large frying pan and
heat. Pour cupfuls of the batter on to the hot pan and cook like
thick pancakes for 4-5 minutes on each side. The oatcakes will keep
for 2-3 days. Serve warmed up in a frying pan with bacon and eggs or
with lemon juice and sugar or toasted with cheese or golden syrup.
To make a small quantity mix the flour, oatmeal and the salt with
the water to form a thin batter and add the baking powder just
before cooking.

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Title: MUDDY BUDDIES
Categories: Snacks, Chocolate
Yield: 1 servings

9 c Chex cereal
1 c Semi sweet chocolate chips
1/2 c Peanut butter
1/4 c Margarine
1/4 ts Vanilla
1 1/2 c Confectioners sugar

Use 9 cups of Chex brand cereals, mixed or all one kind. Place in a
large bowl. Combine chocolate chips, peanut butter and margarine in a
quart microwave safe bowl. Microwave on high for 1 to 1-1/2 minutes
or until smooth, stirring after 1 minute. Stir in vanilla. Pour
chocolate mixture over cereal, stirring until all pieces are evenly
coated. Then pour cereal mix into a plastic zipper-lock bag with the
powdered sugar. Seal securely. Shake until all pieces are well
coated. Spread on wax paper to cool. Store in an air tight container.
Makes 9 cups.

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Title: Canning Mushrooms (Whole or Sliced)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 14-1/2 pounds is neeed per canner load of 9
pints; an average of 7-1/2 pounds is needed per canner load of 9
half-pints–an average of 2 pounds per pint.

Quality: Select only brightly colored, small to medium-size domestic
mushrooms with short stems, tight veils (unopened caps), and no
discoloration. Caution: Do not can wild mushrooms.

Procedure: Trim stems and discolored parts. Soak in cold water for 10
minutes to remove dirt. Wash in clean water. Leave small mushrooms
whole; cut large ones. Cover with water in a saucepan and boil 5
minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/2
teaspoon of salt per pint to the jar, if desired. For better color, add
1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of
vitamin C. Add fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommedations in Table 1 or Table
2 according to the method of canning used.

Table 1. Recommended process time for Mushrooms in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 45 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Mushrooms in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 45 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Mandarin Hot and Sour Soup
Categories: Soups 999
Servings: 4

8 c Soup stock, 6-8 cups 1/4 lb Pork, lean
1/2 ea Square bean curd (optional) 1/4 c Shredded bamboo shoot
3 ea Dried black mushrooms 2-3* 2 T Sliced can button
mushrooms
4 ea Dried wood ears (optional)* 2 ea Stalks green onion,
chopped
1 ea Slice cooked ham, shredded** 4 T Vinegar
1 t Chili Oil (optional) 1/4 t White pepper
3/4 t Salt 1/2 t Sesame oil
1/2 t Sugar 1 T Soy sauce
2 ea Eggs lightly beaten 3 T Cornstarch in 3 T water

* Soaked and shredded.
** Optional
Bring soup stock to a boil, add shredded pork, black mushrooms and wood
ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings
(except cornstarch, eggs, and green onion) reduce heat and simmer for 2
minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten
eggs in a thin stream while stirring. Serve immediately. Garnish with
green onion.
If soup is to be prepared ahead of time, do not add cornstarch and eggs
until serving time. Otherwise the egg will be overcooked and spoil the
appearance. Soup should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with different amounts of
vinegar.

—————————————————————————–

MATZOH BALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Melted fat or oil
2 lg Eggs, slightly beaten
1/2 c Matzo meal
1 t Salt (optional)
2 tb Soup stock or water

Blend fat, or oil, and eggs together. Add matzo meal
and salt mixture to egg and blend well. Then add soup
stock or water and mix until uniform. Cover mixing
bowl and place in refrigerator for 15 minutes. Using a
two or three quart pot bring 1 1/2 quarts of slightly
salted water (no salt if desired) to a brisk boil.
Reduce flame, and into the slightly boiling water drop
balls approximately 1 inch in diameter formed from
mixture from refrigerator. Cover pot and cook 30 to 40
minutes. Have soup at room temperature, or warmer, and
remove matzo balls from water and place in soup pot.
When ready to serve, allow soup to simmer for about 5
minutes. Makes about eight balls.

Oh yes, the soup. Any chicken or vegetable soup,
Kosher Shel Pesach, will do fine. I prefer the
vegetable. My favorite Jewish cuisine book is “Jewish
Cookery”, by Leah H. Leonard. I’m sorry this is too
late for your Pesach Seder.

Casey Wilson

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