Apple Noodle Kugel

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1/2 c Orange juice
8 oz Noodles — cooked drained
1 tsp Lemon juice
1 can Apple pie filling
1/2 c Raisins
6 Egg whites
1 c Walnuts
3/4 c Sugar
1/2 Stick margarine — melted
—–TOPPING—–
1/2 Stick margarine — melted
3/4 tsp Cinnamon
1 1/2 tbsp Sugar
1/2 c Walnuts

1. Mix noodles with margarine. 2. Add eggs, sugar, apples, juices, nuts
raisins to noodles. Mix well. 3. Top with melted margarine. Sprinkle
mixture of sugar and cinnamon over top. Top with 1/2 c walnuts. 4. Bake
350, 1 hour in 9 x 13 pan. It’s a good one!
~

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Title: Danish Onion – Champagne Soup
Categories: Soups/, Stews
Yield: 6 Servings

10 Onions, sliced
5 tb Butter or margarine, or oil
-of choice
4 c Boiling water
2 Bay leaves
Salt and fresh ground pepper
-to taste
1 ds Cayenne pepper and nutmeg
1 qt Dry champagne
Half a Camembert cheese (or
-small Brie)
4 Egg yolks
1 c Port wine
8 sl Bread fried in butter

Saute the onions in butter until they begin to turn golden. Add the cups of
boiling water, salt, pepper, and a dash or cayenne and nutmeg. Add also the
bay leaves. Stir well and bring the water to another boil. Reduce the heat
to low-med. and cook, covered, for 20 minutes. Add the entire bottle of
champagne and bring the soup to yet another boil. Then add the cheese and
take care to mix it well in the boiling soup. Beat the egg yolks together
with the port wine and add the egg-wine mixture to the soup. Stir well.
Turn off the heat and let the soup rest, covered, for 10 minutes. (The soup
must not boil again after the egg-wine mixture has been added.). Place 1
slice of fried bread in the centre of each bowl and ladle the soup on top
of it. Serve hot.

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Toasted Coconut Cake w/Lime Filling

Recipe By : Gourmet/April 1989 tpogue@idsonline.com
Serving Size : 12 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup coconut — flaked
2 1/4 cups cake flour — not self rising
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening — room temperature
1 1/4 cups sugar
3 large egg — separate out yolks
1 teaspoon vanilla
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cream of tartar
for the filling
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup lime juice — fresh
2 tablespoons lemon juice — fresh
1 large egg — lightly beaten
2 tablespoons butter — unsalted, softened
1/4 cup coconut — flaked
for the icing
1 1/2 cups sugar
2 tablespoons light corn syrup
3 large egg white — room temperature
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla
1 1/2 cups coconut — flaked
lime slices for garnish

Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with
rounds of wax paper and grease and flour the pans, shaking out the excess
flour. Spread the coconut in a jelly-roll pan, toast it in a preheated 350F
oven, stirring once or twice, for 7 minutes, or until it is golden and let
it cool. In a bowl whisk together the flour, the baking powder, the salt. In
a large bowl with an electric mixer cream the shortening, beat in 3/4 cup of
the sugar, and beat the mixture until it is light and fluffy. Beat in the
yolks, one at a time, and the vanilla and add the flour mixture alternately
with the milk, beginning and ending with the flour and beating until the
batter is smooth. In another large bowl with the electric mixer beat the
whites with the salt until they are foamy, add the cream of tartar, and beat
the whites until they hold soft peaks. Beat in the remaining 1/2 cup sugar,
a little at a time, and beat the meringue until it holds stiff glossy peaks.
Stir! the toasted coconut and one fourth of the meringue into the batter to
lighten it and fold in the remaining meringue gently but thoroughly. Divide
the batter between the prepared pans and bake the layers in the middle of
the preheated 350F oven for 30 to 35 minutes, or until tester comes out
clean. Let the layers cool in the pans on racks for 10 minutes, invert them
onto the racks, and let them cool completely.

Make the filling: In a small heavy saucepan whisk together the sugar,
cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is
combined and bring the mixture to a rolling boil over moderately high heat,
whisking constantly. (The mixture will thicken as it cooks.) Whisk in the
butter and let the filling cool.

Split each cake layer in half horizontally with a long serrated knife and
brush off any loose crumbs. On a cake plate arrange one of the cake layers,
cut side up, and spread it with one third of the lime filling, leaving a 1/2
inch border. Sprinkle the filling with 1/4 cup of the coconut and top the
coconut with another cake layer, cut side down. Continue to layer and fill the
cake in the same manner with the remaining filling and coconut.

Make the icing: In a saucepan combine the sugar, corn syrup, 1/3 cup water,
bring the mixture to a boil, covered, over moderate heat, stirring
occasionally to dissolve the sugar, and boil the syrup, uncovered until it
registers 240F on a candy thermometer. While the syrup is boiling, in a
heatproof bowl with an electric mixer beat the whites with a pinch of salt and
the cream of tartar until they are frothy. As soon as the syrup reaches 240F.
add it to the whites in a thin stream, continuing to beat the whites while the
syrup is being added. Beat in the vanilla and beat the icing until the bowl is
not longer hot. (If the icing is too stiff, beat in 1 to 2 tablespoons hot
water, or enough to form a fluffy, spreadable icing.) Spread the icing over
the side and top of the cake and cover the cake with the coconut. Garnish the
cake with the lime slices.

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Per serving: 450 Calories; 16g Fat (31% calories from fat); 5g Protein; 74g
Carbohydrate; 68mg Cholesterol; 270mg Sodium

Garlic Saffron Mayonnaise

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small clove garlic
1/2 teaspoon saffron dissolved in rice vinegar
1 tablespoon pimientos
1/2 cup mayonnaise, — to taste
Rice vinegar, to taste
Salt
Crushed red pepper
Water, optional

In a food processor or blender puree clove garlic, saffron dissolved in
some rice vinegar;, and pimientos. Add mayonnaise to taste. Add more rice
vinegar to taste and season with salt and crushed red pepper. Thin with
water if you wish.

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Title: Rhubarb – Stewed
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 10-1/2 pounds is needed per canner load of 7
quarts; an average of 7 pounds is needed per canner load of 9 pints. A
lug weighs 28 pounds and yields 14 to 28 quarts–an average of 1-1/2
pounds per quart.

Quality: Select young, tender, well-colored stalks from the spring or
late fall crop.

Procedure: Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch
pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit.
Let stand until juice appears. Heat gently to boiling. Fill jars without
delay, leaving 1/2-inch headspace. Adjust lids and process.

Process directions for canning rhubarb in a boiling-water, a dial, or a
weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Rhubarb, stewed in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Table 2. Process Times for Rhubarb in a Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Rhubarb in a Weighted-Gauge Pressure
Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 8 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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

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MONGOLIAN BEEF # 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Flank steak
2 tb Peanut oil
2 tb Chopped garlic
2 Green onions,slivered
1 t Salt
2 ts Sugar
2 ts Hin soy sauce
1 tb Oyster sauce
Pepper
1 tb Wine (I suggest sherry)
1 1/2 tb Cornstarch
1/4 c Chicken stock
2 tb Hoisin sauce
2 ts Catsup
1/2 ts Crushed red chili pepper

~——————————SAUCE——————- ~- 1. Cut steak
across grain into strips about 2 in. long , and very thin. 2.Add seasoning
to meat. 3.Combine sauce ingredients and mix well. 4.Heat wok. Add oil. Add
garlic and cook quickly. 5.Add beef and onions and stir-fry until tender.
6.Add sauce mixture. Mix and cook about 1 Min. This is from Jennie Low’s
cook book "Chopstick,Cleaver, and wok.

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Lemon Glazed Poppyseed Bundt Cake

Recipe By : Mrs. Bateman’s Low Fat Baking Butter Cookbook
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c baking Butter, Mrs. Bateman’s Butterlike (t —
softened
2 c granulated sugar
12 oz evaporated skim milk
1 c egg whites
1 tsp salt
1 3/4 tsp baking soda
3 c all-purpose flour
2 tsp lemon extract
3 tbsp poppy seeds
1 1/2 c powdered sugar
2 tbsp lemon juice

Mix together the softened Bakin Butter, sugar and eggs until almost
smooth. Add the rest of the ingredients in a large mixing bowl. Mix
just until there are no more lumps, then stop.Pour into a
vegetable-sprayed Bundt pan and bake in a 325 F. pre-heated oven for 55
minutes, or until a toothpick comes out clean. Immediately turn cake
over on serving platter to cool.

Mix the 1 1/2 cups powdered sugar and lemon juice together until
smooth, to make glaze. When cake is completely cool, drizzle glaze over
top.

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MARY’S SEAFOOD GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Okra
2 lg Onions, chopped
1 cn Frozen crabmeat
Salt and pepper to taste
Small amt. oil
3 Tomatoes, or 1 (#2) can
5 lb Deheaded shrimp
6 Crabs (or more)
Tabasco sauce
Garlic, bay leaf thyme

Use large alumionum pot, not iron. Wash, stem and
cut okra into 1/2″ pcs. Season with salt and pepper.
Smother okra in as little oil as possible. When
almost done, add onion. Cook until tender, add
tomatoes. Let simmer, add remaining ingredients and
simer until done. If there is a favorite vegetable of
the South, it is surely okra. Gumbo gets its name
from the Choctaw Indian word ‘Kombo’ for any thick
soup made with okra.

– – – – – – – – – – – – – – – – – –

Title: Biscuits with Ham Butter
Categories: Breads, Rolls, Meats
Yield: 10 Servings

————————-WALDINE VAN GEFFEN VGHC42A————————-
1 1/2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
3/4 c Sour cream
1 Egg; lightly beaten
1 c Ham; cube
1/2 c Butter or margarine; soft

In a bowl, combine flour, baking powder and salt; set
aside. Combine sour cream and egg; mix well. Stir into
dry ingredients just until moistened. Turn onto a
lightly floured surface; knead gently 4 to 5 times.
Roll to 1/2″ thickness; cut with a 2-1/2″ biscuit
cutter. Place on a greased baking sheet. Bake at 425~
for 10 to 12 minutes or until lightly browned.
Meanwhile in a blender or processor, process ham until
finely minced. Add butter and continue processing
until well mixed. Spread over warm biscuits.

Source: .

—–

Title: NEW DELHI RICE
Categories: Side dish
Yield: 4 servings

1 tb Margarine
1 Onion; chopped
1/2 ts Curry powder
1 ts Salt
Freshly ground pepper
1 cn Chicken broth
1 c Orange juice
1 c Rice
1/2 c Raisins
1/4 c Almonds; slivered
Parsley

In a large skillet, melt margarine and cook onions (which have been
seasoned with curry, salt and pepper) until soft. Add broth, juice, rice
and raisins; bring to a boil. Reduce heat, cover and simmer 20 minutes, or
until rice is tender and liquid is absorbed. Stir in almonds. Garnish with
parsley.
(MM’d by Nancy Hagfors – GXDB48A on Prodigy; N.HAGFORS on GEnie)

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