Title: Apple Dumpling Dessert
Categories: Desserts, Fruits, Misc
Yield: 12 servings

2 c Sugar
2 c Water
1/2 ts Cinnamon
1/2 c Margarine
2 c Flour
2 ts Baking powder
1 ts Salt
3/4 c Shortening
1/2 c Milk
5 Peeled and grated apples
Sugar
Cinnamon

Combine sugar, water, and cinnamon in med. saucepan
and bring to a boil. Remove from heat. Add margarine
adn set aside.

Sift together flour, baking powder, salt and then mix
with shortening and milk. Roll dough onto floured
surface about 1/4 inch thick. Spread apples over
surface of dough. Sprinkle with cinnamon and sugar.
Roll up. Slice into 12 1 inch rolls. Put in 9 x 13
baking pan. Pour syrup over. Bake 45 min. at 350F

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Celery, Potato and Chicken Skillet Stew

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound red-skinned potatoes — cut in 3/4″

2 cups sliced celery — divided
1/2 cup celery leaves, chopped — divided
1 tablespoon vegetable oil
12 ounces boneless skinless chicken breast
cut into 1″ ieces
1 cup red bell pepper — chopped
3 tablespoons tomato paste
1/2 teaspoon dried rosemary leaves — crushed
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

Bring 1 qt. water to a boil in med. saucepan over high heat.
Add potatoes, 1 cup celery and 1/4 cup celery leaves. Reduce heat to
med.;
simmer, covered 7-8 min. or until potatoes are tender. Drain, reserving
cooking liquid and vegetables separately. Heat oil in large nonstick
skillet over med.-high heat. Add chicken, bell pepper and remaining 1
cup
celery. Cook, stirring constantly, 6-7 min., or until chicken is no
longer
pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 cups
reserved celery liquid. Bring to a boil; cook until sauce thickens,
about 4 min. Add reserved potatoes and celery. Season to taste with
salt. Sprinkle with remaining celery leaves.

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Title: SKEMBE YAHNI (TRIPE STEW)
Categories: Greek, Meats, Soups/stews
Yield: 4 servings

Karen Mintzias
750 g Tripe
1 Lemon (juice only)
Water
2 tb Butter
1 lg Onion; chopped
1/4 c Chopped parsley
1/4 c Tomato paste
1 c Water
1/2 c Dry white wine
Salt
Freshly ground black pepper
Chopped parsley to garnish

Serves: 4-5 Cooking time: 2 1/4 hours

Wash tripe well, drain and cut into small squares or
fingers. Place in a dish, add lemon juice, stir and
leave for 1 hour. Place tripe in pan, add water to
cover and bring to the boil. Drain off water and
remove tripe to a plate.

Clean pan and add butter. Melt over medium heat and
add onion. Fry gently until transparent. Stir in
parsley, fry 1 minute, then add tomato paste, water,
wine and salt and pepper to taste. Bring to a slow
simmer.

Return tripe to pan, cover and simmer gently for 2
hours or until tripe is tender. To test for
tenderness, take out a piece and pull. If it breaks
apart easily, tripe is cooked.

Place in a serving dish, garnish with parsley and
serve hot with pilaf and a tossed salad.

From: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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Title: OREO COOKIE CAKE
Categories: Cakes, Pies, Desserts
Yield: 1 servings

15 oz Oreo Cookies (Bag)
1/4 lb Margerine or Butter, melted
8 oz Cream Cheese, softened
1 c Powdered Sugar
12 oz Cool Whip
6 oz Instant Chocolate Pudding
2 1/2 c Milk

Crush all of the cookies. (A food processor is good but I prefer the
finger method).

Set 1/4 c of crumbs aside. Mix the rest of the crumbs with melted
margerine.

Press into the bottom of a 9 x 13 pan.

Blend cream cheese and powdered sugar with a mixer until smooth. Fold in
1/2 c Cool Whip. Spread over crust.

Refrigerate for 30 minutes.

Mix pudding and milk together until smooth.

Pour over crust.

Refrigerate for 1 hour.

Spread remainder of Cool Whip on top of pudding.

Sprinkle with reserved cookie crumbs.

Chill about 1 hour and enjoy!

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Title: Tomato Mincemeat
Categories: Penndutch, Can/preserv
Yield: 1 servings

8 qt Tomato, green
4 lb Brown sugar
1 tb Salt
1 ts Allspice
1 ts Ginger
1 c Vinegar
2 Lemon
2 lb Raisins
2 ts Cloves
1 tb Cinnamon
1/2 ts Mace

Scald and peel the tomatoes. Put through a food chopper with the
lemons. Add sugar, raisins, vinegar and spices and cook about 45
minutes. Pour into sterilized jars and seal.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes
Culinary Arts Press, 1936
per Sallie Austin Krebs
Fidonet COOKING echo

MMMMM

DANISH PANCAKES 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose biscuit mix
1 Egg, slightly beaten
3/4 c Beer
1/3 c Milk
Jam, jelly or preserves
Sifted confectioners sugar

Traditionally a dessert, these delicious filled
pancakes may also be served at brunch.

Combine biscuit mix, egg, beer, and milk, stirring
just until blended. Batter will be slightly lumpy.
Using about 1 TBS batter per pancake, cook on a very
lightly greased griddle or skillet until lightly
browned, turning once. Spread with jam and roll up.
Sprinkle with confectioners sugar. Serve warm. Makes
20 small pancakes, about 4-6 servings.

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Angus Barn Chocolate Chess Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 stick butter
1 1/2 squares unsweetened chocolate
1 1/3 cups sugar
3 small eggs
1/3 teaspoon salt
1 teaspoon vanilla extract
1 pie crust (9 inch) — unbaked

Melt butter and chocolate over boiling water. Mix sugar,
eggs, salt and vanilla; add to chocolate mixture. Pour into
pie shell and bake at 375 deg. for about 35 minutes.

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Title: HORSERADISH SAUCE (TLC)
Categories: None
Yield: 1 servings

50 g Grated horseradish
150 ml Double cream
1 ts Sugar
1/2 ts Dry mustard powder
1/2 ts Salt
1/2 ts White pepper
2 ts White wine vinegar

Fresh horseradish must be soaked in cold water one
hour and then washed prior to use.

1. Scrape the horseradish into very thin shreds with a
sharp knife. 2. Whip the cream into stiff peaks and
then fold in the horseradish, sugar, mustard, salt,
pepper and vinegar. 3. Pour into a jar

—–

7 cups water
1 tblsp thyme
soy sauce to taste
1 can 16 oz tomato sauce
1 can 16 oz diced tomatoes
1-1/2 tablespoons barley
salt and pepper to taste
7-8 med potatoes, peeled and cut into 1″ cubes
1 lb ground meat
3-4 carrots, cut in half and in strips
1 stalk of celery chopped
1/2 medium onion in big pieces (so people can fish them out)
2 Italian squash unpeeled and cut in slices
1 bell pepper cut up
can of green beans and/or corn as desired
Brown meat with salt and pepper to taste. Start heating water, add
potato, thyme, tomato sauce and diced tomatoes. Drain meat of fat and
add to pot.

Add barley and bring to boil. then throw everything else in and cook until
potatoes are tender.

Taste for seasoning as you go. Keeps well and tastes better the next day.

Golden Monkey Ring

Recipe By : Fanny Farmer Baking Book
Serving Size : 16 Preparation Time :3:00
Categories : Pastries Sweet Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough
2 packages yeast
1/4 cup warm water
1 cup milk — warmed
1/2 cup sugar
2 teaspoons salt
1/2 cup butter
3 eggs — room temp
5 1/2 cups flour

1 cup sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter — melted
1 cup nuts — chopped fine

Prepare dough as any yeast bread, cover and let rise until doubled.
Mix together cinnamon, sugar, and brown sugar in bowl. Grease 10 inch
tube pan heavily. Tear off golf ball size pieces of dough, dip in
melted butter then coat in sugar mixture. Place in tube pan to form
one layer and sprinkle with nuts. Continue to do this until dough is
used. Sprinkle any remaining sugar and nuts, cover and let rise.
Preheat oven to 350° and bake for 1 hour. Cover if necessary if it
starts to brown too quickly.

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