Title: ELAINE’S BLINTZ SOUFFLE
Categories: Main dish, Jewish, Dairy
Yield: 12 servings

————————–BATTER————————–
1/2 ts Salt
1 1/2 c Flour
1 tb Baking powder
1 c Water
1 c Orange juice
6 Eggs
Butter; for pan

————————–FILLING————————–
2 lb Cottage cheese
2 Egg yolks
2 tb Sugar; to taste
2 pn Salt
1 tb Vanilla

BATTER:

1. Sift the flour with the salt and baking powder.
Beat eggs well, add water.

2. Add flour gradually to eggs, stirring constantly,
until batter is smooth and VERY thin. You can do the
whole thing in a Food Processor.

FILLING: Mix the filling ingredients well. You don’t
want them to be too soft. (It will still have ‘curds’)

ASSEMBLY: Pour half of the batter in a buttered 9×13″
pan. Layer the cottage cheese filling on top and cover
with the rest of the batter. Some of the cottage
cheese will “float” Bake for 50 to 60 minutes in a
375deg. oven.

TO SERVE: Cut into squares and serve with sour cream
and fresh cut fruit, like strawberries and/or
blueberries. A bit of sour cream wouldn’t hurt either.

APPEARANCE: It IS a thin batter and things do run
together a bit . That is what makes it light and
puffy, not sit in your stomach heavy, ! You WILL
never get all the curds out, that is fine. Have you
ever eaten a GOOD blintz? It too has curds.

NOTE: I first created and served this calorie laden
dish on Yom Kippur of 1994 to break the fast. It is
basically my Blintz recipe, prepared a different way.
I made it about a week ahead, and froze. It took about
an hour to thaw and heat in a 375 degree oven.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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QUEEN OF CHILIS (CINCINNATI-STYLE), KATE CONNALLY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Onions
1 lb Ground chuck
2 Garlic cloves, minced
1 c Barbeque sauce (I think I
-used K.C. Masterpiece)
1 c Water
1 T Chili powder
1 t Black pepper
1/2 oz Unsweetened chocolate,
-grated
1/2 t Ground cumin
1/2 t Turmeric
1/2 t Allspice
1/2 t Cinnamon
1/4 t Ground cloves
1/4 t Ground coriander
1/4 t Ground cardamom
1 t Salt
-tomato juice, as needed
9 oz Spaghetti, cooked and
-buttered
1 16-oz can kidney beans,
-heated
1 lb Cheddar cheese, shredded
-oyster crackers

Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a
large skillet. Turn heat to medium and add meat, finely chopped onion,
and garlic. Break up meat with fork and cook until it is browned.
Drain fat.

Add barbeque sauce and water. Bring to a boil. Add remaining
seasonings.

Cover and simmer over very low heat 30 minutes, stirring and tasting
occasionally, adding tomato juice if mixture is getting too dry. Chili
is best when allowed to age overnight in refrigerator and reheated.

To construct the plate of 5-way chili, layer spaghetti on a plate (a
small oval plate is traditional), top it with hot chili, then with a
sparse layer of beans, then chopped onions. Pat on plenty of cheese
while chili is still hot and serve immediately, with oyster crackers on
the side. Serves 4.

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BLACKBERRY VINEGAR – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Blackberries
1 c Vinegar, white

Soak the blackberries in the vinegar for 3 hours,
then pass the mixture through a food mill. Discard
the seeds.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Roland Huet, Christian’s Restaurant,
New Orleans

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HTIPITI TIROSALATA (WHIPPED CHEESE SALAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Tsouskes
Oil for frying peppers
1 lb Feta cheese
3 tb Oil

Tsouskes are hot spicy peppers. Of course the best is
green long peppers which grow only in Macedonia are
extremely hot and very tasty.

You fry them in oil, you peel their skin and you chop
them into very small pieces. How many it depends on
how hot they are and how spicy you can eat. After, you
cut about 1 pound of feta in to small pieces and you
mix it with the peppers. Add about 3 table spoons of
olive oil. Work all the ingredients with the fork
until it becomes a paste. Be carefull: I said with
fork. Not with food processor, not with goudhi. Just
FORK. 🙂

You are all set. Enjoy with bread or crackers as
appetizer.

From: Antonios Bouris

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MAMA’S EASY SOURDOUGH BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cups Self-rising flour
2 cups Buttermilk
2/3 cup Cooking oil
2 packages Yeast
2 tablespoons Sugar
1 teaspoon Soda

Mix all ingredients. Keep tightly covered in refrigerator. Take out as needed
and knead with a little extra flour and bake.

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Title: NEW ENGLAND CLAM CHOWDER
Categories: American, Soups, Seafood
Yield: 4 servings

O.Evans VPRJ01A
2 tb Butter; clarified
3 Hearts of celery; chopped
2 Leeks; white part only,
-chopped
1 Spanish onion; chopped
1 Idaho potato; peeled and
-diced
3 ts White flour
20 Top neck clams, shelled,
-chopped, strained, and juic
-reserved
1 c Heavy cream
1 1/2 c Water
Salt to taste

1. Simmer the celery, leeks, and onions in clarified
butter for six minutes. Add potatoes. Add the flour to
thicken, continually stirring. 2. Add the chopped
clams and juice. Continue simmering for one minute.
Add the heavy cream and water. Simmer for 5 minutes.
Add salt to taste. To bring out the full flavor of
this delicious chowder, remove it from the heat and
allow it to sit for a few minutes. this steeping will
enrich its taste. If the chowder is too thick, add
more water. To bring out flavor, remove from heat and
let sit for a while.

—–

Rhubarb Chutney

Recipe By : R. Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Pickles/Relishes/Chutneys
Rhubarb Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup chopped onion
1 clove garlic — minced
1/4 cup apple juice (for frozen rhubarb use only — 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar

In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once.

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NOTES : Makes 1 2/3 cups.

Ptysie (Stuffed Swirls)

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Poland

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Water
1/2 cup Butter/margarine
1/2 teaspoon Salt
1 cup Flour — all-purpose
5 medium Eggs
2 tablespoons Butter/margarine
2 medium Onions — minced
1 pound Mushrooms — minced
1 tablespoon Sour cream

Preheat oven to 400F. Grease and lightly flour large baking sheet.
Combine water, 1/2 cup margarine and salt in saucepan. Bring to boil over
medium heat. Add flour all at once. Stir vigorously with wooden spoon until
smooth and dough forms a ball and leaves side of pan. Remove from heat.
Add eggs, 1 at a time, stirring until smooth after each addition. Spoon dough
into large pastry bag fitted with fluted nozzle. Pipe dollops of dough, about
1 tablespoon each, onto prepared baking sheet, leaving room for spreading.
Bake 20-25 minutes until golden brown. Let cool.
Melt 2 tablespoons butter/margarine in a large skillet. Add onions and
mushrooms; saute over medium-low heat until tender. Stir sour cream into onion
mixture; let cool.
Cut baked pastry swirls in 1/2 horizontally. Using a spoon or small paring
knife, remove any soft dough inside puffs, leaving a hollow, 2 part shell or
crust about 1/4 to 3/8 inch thick. Spoon about 1 tablespoon sour cream mixture
in bottom portion of each swirl. Replace top portion of swirls. Preheat oven
to 350F. Bake on large baking sheet 10 minutes or until heated through.
MM and upload by DonW1948@aol.com, recipe by Marianna Olszewska Heberle / PC

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Title: Aniseed Chrabeli
Categories: Cookies, Desserts
Yield: 40 servings

1 1/4 c Sugar
2 Eggs
1 2/3 c Flour, all purpose; sifted
2 ts Aniseed; ground
1/2 Lemon; use grated peel only

Sprinkle baking sheets with flour. In a large bowl, beat sugar and
eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape
dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths;
curve each piece into a half-moon shape. Slash outer edge of
half-moon in 3 places with a sharp knife. Place on prepared baking
sheets. Cover and let stand overnight at room temperature. Preheat
over to 375ø F. Bake cookies 12 to 15 minutes or until golden.
Remove from baking sheets immediately; cool on rack. This cookie is
very hard and crisp. It makes an excellent “dunking” cookie!

MMMMM

Apple-Apricot Strudels

Recipe By : Betty Crocker’s Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Apples — chopped
1 C Dried Apricots — Chopped
1/2 C Almonds — Slivered
1/3 C Granulated Sugar
1/4 C Dry Bread Crumbs
1 Tablespoon Lemon Juice
1/4 Teaspoon Ground Nutmeg
8 Frozen Phyllo Leaves — (Thawed)
1/4 C Butter — Melted
Powdered Sugar

Heat oven to 375 degrees. Mix apples, apricots, almonds, granulated sugar,
bread crumbs, lemon juice and nutmeg. Fold
1 phyllo leaf in half crosswise and brush with margarine. (Keep remaining
phyllo leaves covered with a dampened towel to prevent them from drying
out.) Place about 2/3 cup of the
apple mixture in center of phyllo leaf 1 inch from narrow end of leaf. Fold
sides of phyllo toward center, overlapping
sides slightly. Roll up, beginning at filling end. Place seam side down on
ungreased cookie sheet. Repeat with remaining phyllo leaves and apple
mixture. Bake 30 to 35 minutes or until golden brown; cool. Sprinkle with
powdered sugar. Serve with Soft Custard if desired. 8 SERVINGS; 280
CALORIES PER SERVING.

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