Title: Knach Kuken
Categories: Bread Osg1966
Servings: 1

1 c Sugar
1 ea Egg
1 c Hickory nuts
Sponge; enough for 1 loaf
Butter; piece size of a wal
-nut

Enough sponge for a loaf of bread. Work into this a piece of
butter size of a walnut. Mix well. Place in greased bread loaf pan,
let rise until double in bulk and bake.

Note: Assume moderate oven 350 – 400 F. Time ? probably 40 – 50
minutes.

Source: Mrs. H. S. Lewis, Benton Grange, Ottawa County, OH
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Eggplant Fritters

Recipe By : Cooking with Class – Anne Moreschi
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Eggplant
1/2 C Parsley — chopped
3 Ea Eggs
2 C Flour
1 Tbsp Baking Powder
1 1/2 C Water — or maybe 2 cups
Dash Salt
Dash Pepper
Vegetable Oil — for frying

Peel eggplant; discard ends. Slice into 1/4 inch thin rounds. Then slice the
rounds in half and slice into thin, julienne strips. Put incolander, salt,
and let drain while preparing batter.

In lg bowl, beat up eggs. add flour, baking powder, and 1 1/2 c water. Mix
well. Stir in eggplant. If batter is very thick, add more water. Batter
should be thick enough to spoon.

Heat about 1/4 inch oil in lg frying pan. Add batter by spoonfuls, spreading
out to a flat circle. Cook over medium heat until browned on one side then
flip over and continue cooking.

You may need to add more oil at some time during frying.

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Serving Ideas : Put on serving plate and sprinkle with parsley.

NOTES : Fritters may be prepared a day in advance. Cool completely, cover
well, and refrigerate. Bring to room temp, put on baking sheet and heat in
425 oven.

2-3 cups strawberries (depending on your thickness taste)
3 cups sugar
1 3 oz. pkg. strawberry gelatin

Wash and pick strawberries and mix with sugar. Let stand overnight.
Bring to a hard boil. Reduce heat to medium and cook 10 minutes.

Add the gelatin and mix untill well dissolved and bring to boil again.
Remove from heat and let stand a few minutes. Stir again. Put into jars
and keep in refrigerator or freezer safe containers and store in
freezer.

Any number of fruits [raspberries, grapes, peaches, plums, lemons, or
even rhubarb] can be substituted; just coincide your gelatin with the
fruit. And don’t forget to forget to tell your relatives how easy it
was!

JUNIOR’S CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoon Unsalted butter
Graham crackers
7/8 cup Sugar
3 tablespoon Cornstarch — sifted
30 ounce Cream cheese — at room temp.
1 Extra-large egg
1/2 cup Heavy cream
3/4 teaspoon Vanilla

Liberally grease the side and bottom of an 8-inch springform pan with the
butter. Crush to powder enough graham crackers to lightly coat the bottom.
Coat the bottom with the cracker crumbs and refrigerate the pan until ready to
use. Mix the sugar with the cornstarch.

Add the cream cheese and stir to blend well; stir in the egg and blend again.
Add the heavy cream, a little at a time, and mix. Stir in the vanilla. Spoon
batter into prepared pan. Preheat the oven to 450 degrees F.

Bake for approximately 40 to 45 minutes, until the top is golden brown.
Transfer the cheesecake to a rack and let it cool for 3 hours. Makes 1 8-inch
cheesecake.

Developed by baker Eigel Peterson in 1950. From “The Brooklyn Cookbook” by Lyn
Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B.

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Mrs. Field’s Cinnamon Sugar Butter Cookies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
3 tablespoons Sugar
1 tablespoon Ground cinnamon
—–COOKIES—–
2 1/2 cups Flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dark brown sugar — pack
1/2 cup Sugar
1 cup Salted butter — soft
2 Large eggs
2 teaspoons Pure vanilla extract

Preheat oven to 300~F. In a small bowl combine sugar and cinnamon for topping.
Set aside. In a medium bowl combine flour, soda and salt. Mix well with a wire
whisk and set aside In a large bowl blend sugars with an electric mixer set at
medium speed. Add the butter and mix to form a grainy paste. Scrape sides of
bowl, then add eggs and vanilla extract. Mix at medium speed until light annd
fluffy. Add the flour mixture and blend at low speed just until combined. DO
NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar
topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20
minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.

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Date: Tue, 24 Aug 93 10:45:23 EDT
From: jfrawley@mailbox.syr.edu

CHICKPEAS AND PASTA

Eventhough I love to cook from scratch, there are some times when
I am too tired or don’t have enough things on hand to do so. Two
items that I buy are prepared spaghetti sauce and canned beans.
I threw this together in about 10 minutes with ingredients I had on hand.

–Sauce
(note: optional items are marked with an *)

Start the pasta water boiling before you begin assembling the
ingredients for the sauce

1/2 jar prepared spaghetti sauce
* 1 small can (6 oz?) tomato paste
* 1/3-1/2 cup plain low-fat soy milk
* 1/4 cup nutritional yeast
1 can chick peas, drained and rinsed (or 1 cup cooked chick peas)
2 garlic cloves (or garlic powder)
4-5 medium leaves of fresh purple basil or dried basil to taste

Add a small amount of spaghetti sauce to pan and saute garlic
in it. Mash 1/2 of the chick peas. Throw all the ingredients
into a saucepan and cook down until desired thickness (I like
the flavor of the extra tomato paste and use the soymilk to
thin it down a bit; I like to play with these concoctions, and
these two ingredients really added to the final product). Heat
through and serve over pasta w/kale. I made the nutritional
yeast an optional thing because I know it is hard to come by
in some areas.

–Pasta
Cook any pasta of your choice (I cooked 1/2 angel hair and 1/2
amaranth pasta)
While pasta is cooking, tear up some fresh leaves/stalks of kale
and add to pasta about 3 minutes before pasta is done.
Drain pasta/kale mixture and serve with sauce

There may or may not be enough left over. Amounts used made three
meals for me. Enjoy!

MAGIC CHOCOLATE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JANIS HURLEY (MMSH23A)
1 8″ baked pie crust
1 can Eagle Brand Condensed Milk
2 ounces Baking chocolate
1/2 cup Hot water
1/4 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Heavy cream — whipped

Melt chocolate with milk and salt in double boiler. Stir constantly over
boiling water until very thick. Gradually stir in water; keeping smooth,
continue cooking, stirring often until mixture thickens. Remove from heat. Stir
in vanilla. Pour into shell. Cool at room temperature 1/2 hour. Refrigerate at
least 3 hours. Garnish with whipped cream just before serving.This is from a
very old Eagle Brand cookbook. This is very rich and delicious! Formatted by
Elaine Radis

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Title: WEIGHT WATCHERS SOUP
Categories: Soups/stews, Beef, Hamburger
Yield: 1 servings

1 lg Can V-8 juice
1 V-8 can water
1 lb Hamburger
1/2 sm Head cabbage
3 Cubes beef bouillon
1 pk Frozen mixed vegetables

Brown hamburger. Shred or chop cabbage. Add cabbage to
hamburger. Add V-8 juice and 1 can water. Add bouillon
cubes and mixed vegetables. Simmer, for about 2 hours
until cabbage is tender.

—–

PANCAKES WITH NINE FILLINGS – GUCHUL PAN *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pancakes Appetizers
Korean Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PANCAKE BATTER—–
1 1/2 c All-Purpose Flour
1 lg Well Beaten Egg
1 c Cold Water
1 1/4 c Milk
1/3 ts Salt
1 lg Pinch White Pepper
1 lg Pinch Chili Powder
Oil, Butter Or Lard
—–NINE FILLINGS—–
8 lg Black Chinese Mushrooms
1 lg Carrot
1 4-inch Piece Giant White
– Radish, Japanese -Daikon
-Chinese – Loh Buk
8 Green Onions
3 Egg Whites
1 c Kim Chee
10 oz Lean Beef Rump Or Fillet
Sesame Oil
Vegetable Oil
Light Soy Sauce
Salt, Pepper And Sugar
3 tb White Sesame Seeds
—–DIPPING SAUCE—–
3/4 c Light Soy Sauce
2 1/2 tb Chinese Brown Vinegar
2 tb Finely Minced Green Onions
1 tb White Sesame Seeds, Toasted
– And Ground
1 lg Pinch Sugar
1 lg Pinch Chili Powder

This delightful dish is an innovative and economical
way to serve a do-it-yourself-style appetizer or
main-dish. It is usually presented in a special
lacquered wood or china tray with the required number
of compartments. It is just as effective served on a
tray in small bowls or dishes. The pancakes can be
made in advance and kept refrigerated until needed,
and many of the fillings can also be prepared ahead of
time for convenience.

Sift the flour into a mixing bowl and make a well in
the center. Add the beaten egg, water, milk and
seasonings and beat until smooth, then set aside for
20 minutes.

Drain the Chinese mushrooms, reserving the liquid.
Discard the stems, then squeeze out as much water as
possible from the caps and shred them very finely.
Place in a small pan and simmer for 6 minutes with 2
tablespoons soy sauce, 2 teaspoons sugar and enough
reserved water to just cover. Drain well.

Peel the carrot; cut lengthwise into thin strips, then
into fine shreds. Cut the shreds into 1-inch lengths.
Heat a small pan, add a very little vegetable oil and
a few drops of sesame oil and stir-fry the carrot
until softened but still uncolored. Add a little
salt, pepper and soy sauce and remove from the heat.
Rinse out the pan.

Peel and grate the radish and cook in the same way as
the carrot, omitting the soy sauce. Trim the green
onions, cut into short lengths and shred finely.
Stir-fry briefly in vegetable oil until just softened.

Beat the egg whites until slightly frothy, adding a
very small pinch of salt and pepper. Rub a small
omelet pan or a well-seasoned wok with oil and pour in
the egg. Tilt the pan so that the egg runs thinly over
as wide an area as possible. Cook until firm but not
colored on the underside, then flip over and cook the
other side briefly. Repeat this with the egg yolks,
taking care to cook them gently so they do not burn.
Cut into narrow shreds, then cut crosswise into short
lengths.

Very thinly shred the kim chee, squeezing to remove as
much liquid as possible. Cut the beef into paper-thin
slices (having it partially frozen makes this easier,
then cut crosswise into very thin shreds. Heat a
little vegetable oil and sesame oil together in a pan
or wok and stir-fry the beef until it changes color,
then splash in 1 tablespoon soy sauce, a sprinkle of
salt, pepper and sugar and a little extra sesame oil.

Toast the sesame seeds in a dry pan over moderate heat
until they turn golden and begin to pop. Remove, cool
slightly and grind to a fairly fine powder.

Mix the sauce ingredients together and divide among
several dishes. Rub the omelet pan or wok again with
oil. Pour in a large spoonful of the batter and cook
until the underside is golden and small bubbles appear
on the surface. Flip over and cook the other side.
Continue to cook pancakes over medium heat until
batter is used up, stacking the pancakes under a cloth.

Serve the pancakes and fillings at room temperature on
a tray with the dipping sauce.

Typed by Syd Bigger.

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PECAN WILD RICE PILAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken broth
1 c Wild rice, rinsed well
1 3/4 c Wheat pilaf
1 c Pecan halves
1 c Currants, dried
1 Scallion bunch,
-thinly sliced
1/2 c Italian parsley,
-chopped
1/2 c Fresh mint leaves,
-chopped
Zest of 2 oranges,
-grated
2 T Olive oil
1 T Orange juice
Black pepper,
-freshly ground

In a medium saucepan, bring broth to a boil. Add wild rice to boiling
broth. Bring back to a boil, reduce heat to medium-low and cook, covered,
for 50 minutes or until rice is tender. Do not overcook. Remove to a large
bowl.

While the rice is cooking, in another saucepan bring about 2 1/4 cups water
to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat
to low and simmer 15 minutes, or until pilaf is tender. Remove from heat,
let rest 15 minutes, and add to the (cooked) wild rice. Add remaining
ingredients and toss well. Serve at room temperature.

NOTES:

* Wheat and wild rice pilaf with pecans — I originally got this recipe
from the Sunday magazine of the local paper, I served it last year for
Christmas dinner, and it’s very good.

: Difficulty: easy.
: Time: 1 hour cooking, 1 hour cooling.
: Precision: approximate measurement OK.

: Nancy Mintz
: UNIX System Development Lab, AT T-IS, Summit, NJ
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

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