GULYASLEVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large onion
1 Red bell pepper
4 oz Lard (oil)
1 lb Beef cut in small cubes
1/2 ts Salt
1/2 ts Ground pepper
2 ts Paprika powder
1/2 ts Caraway seeds
2 Large potato
1 Large tomato
1 Bay leaf
1 tb Chopped parsley
-For csipetke:
1 Egg
1/4 ts Salt
3 tb Flour
1 t Oil

Chop onion, bell pepper. Brown them in the lard. Add:
paprika powder, diced beef. On high heat brown them
for 5 minutes until sizzles. Add: cut up tomato, salt
pepper, caraway, bay leaf and 6 cups of hot water.
Reduce the heat to medium-low, cover it and cook it
for 1 hour. Add the peeled diced potato, cook it until
potato is ready. You can add CSIPETKE when done, and
cook it for 5 more minutes. CSIPETKE: with one egg, 3
T flour, 1/4 t salt, 1 t oil (NO WATER!) make a dough,
hard enough to stand on the kneading board as a bulk
without changing its shape. Pinch pea-size pieces from
the dough, and drop them into the slowly boiling soup.
Before serving sprinkle chopped parsley in it.

Recipe courtesy of: Denise Bradshaw, 21 Feb 93
12:03:01

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WHITE BEAN CHILI WITH TURKEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Vegetables
Salads Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–chili——-
1 lb Dried white beans
1 tb Vegetable oil
2 c Chopped onions
2 4 oz can diced green chilies
6 Cl Garlic — minced
1 1/2 tb Dried oregano — crushed
1 tb Ground cumin
1 tb Chili powder
7 c Chicken broth
18 oz Fresh or canned tomatillos
-chopped, about 3 1/2 cups
1 c Chopped fresh cilantro
1 1/2 lb Boneless skinless turkey
-breast, cut crosswise
-in half
1 c Chopped green onions
2 tb Fresh lime juice
—–cilantro cream——–
2/3 c Plain yogurt
3 tb Chopped fresh parsley
3 tb Chopped fresh cilantro
——garnish——
Fresh cilantro sprigs
1/2 c Grated cheddar cheese

For chili: The recipe recommends soaking the beans
overnight. Personally, I don’t like to do that. I find
the quick soak method works better. That is, cover
beans with cold water. Bring to a boil and boil for
1-2 min. Turn off heat and let soak for 1 1/2 hours.
Drain beans. Heat vegetable oil in a large heavy
Dutch oven over medium heat. Add chopped onion and
saute 5 minutes. Add diced chilies, minced garlic,
oregano, cumin, and chili powder. Saute for 5 minutes.
Add beans, chicken broth, chopped tomatillos and
cilantro. It’s important that the chicken broth
contain little or no salt. Salt inhibits the softening
of the seed coat of beans. Therefore, if you add salt
too early the beans with never soften up. Add turkey
breast and simmer until just cooked through, about 20
minutes. Transfer turkey to plate. Cover with foil and
refrigerate. Simmer chili until beans are tender,
about 2 1/2 hours. Cut turkey into 1/2 inch pieces.
Add turkey, green onions and lime juice to chili.
Stir. Heat through. Season with salt and pepper.

For cilantro cream: Combine yogurt, parsley, chopped
cilantro in a medium bowl. Ladle chili into bowls.
Top with spoonful of cilantro cream. Sprinkle with
cilantro sprigs and cheese. Can be prepared 1 day
ahead. Cover chili and cilantro cream separately and
refrigerate. Before serving, reheat chili over low
heat. Like most chili, it tastes better the second
day. From Bon Appetit September 1992

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Bread Machine Bagels

Recipe By : The Bread Box Recipe Book
Serving Size : 5 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — + 2 tbsp
1 teaspoon lemon juice
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 cups bread flour
1 3/4 teaspoons active dry yeast
Glaze:
1 whole egg — beaten

Place ingredients in bread machine, use dough setting, when setting completed
remove dough from pan (if not using a bread machine, knead dough for ~5
minutes and let rise in warm place).

Place dough on lightly floured surface. Punch and knead for 5-10 minutes until
smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in
each using your thumbs. Stretch until smooth and hole is about 1 inch. Place
bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven
to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2
at the time for 3 minutes turining once. Place bagels on greased sheet. Brush
with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25
minutes until deep golden brown. Cool on a wire rack.

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Per serving: 279 Calories; 2g Fat (7% calories from fat); 10g Protein; 54g
Carbohydrate; 36mg Cholesterol; 334mg Sodium

2 cups sifted all-purpose flour
2 tsp. soda
2 tsp cinnamon
1/2 tsp salt
3 eggs (beaten)
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
1 cup crushed pineapple (well drained)
2 cups grated carrots
3 1/2 oz. coconut
1 cup chopped walnuts

Sift together dry ingredients (flour, soda, cinnamon salt). Cream
well beaten eggs, oil, buttermilk and sugar. Mix in vanilla and add
to dry ingredients. Fold in pineapple, carrots, coconut and nuts.
Pour ingrediends into a well greased and floured 13x9x2 1/2 pan and
bake at 350 degrees for 55 minutes.

About 10 minutes before cake is removed from oven make the buttermilk frosting.

CAULIFLOWER CASSEROLE

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Low-Fat
Grains Casseroles
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small cauliflower
3/4 cup brown rice
3/4 cup millet
2/3 cup white cheese, 1/2% fat — or salted cheese
1/2 cup onion — chopped
1 tbsp lemon juice
1 tsp basil
dash black pepper

Mix millet and rice into 3 cups of water and cook for about 30
mins.
Chop cauliflower into small chunks and soak in plain or salted
(optional) water.
Using a large cooking pot, saute onions in water and lemon juice.
Add basil pepper and saute until the onions are soft. Now
add the cauliflower and steam until cauliflower begins to
turn soft (don’t over-cook)
In a casserole dish place the lightly cooked cauliflower and mix
in the cooked millet and rice. Once mixed, then add in the
cheese and mix again.
Toss into the oven and cook at 375 for 30 to 45 minutes.

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SOUR CHERRY SYRUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Indian
Fruits Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Sugar
2 c -Water — up to 3 cups
1 lb Sour cherries
1/4 ts Vanilla

Sharbat-e Albaloo

To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling
water and ice.

Use only a porcelain or enamel pan. Boil the sugar and water together for
15 to 20 minutes. Add the sour cherries and boil again gently another 20 to
30 minutes or until the syrup thickens. Strain the liquid into a bowl
through a cheesecloth, squeezing the cherries to extract all of the liquid.
Add the vanilla extract. Bottle. To serve, add water ice.

Dried sour cherries may be used instead of fresh ones. They should be
soaked in cold water 6 hours or longer.

Will kept at room temperature as long as the bottle is sealed. Refrigerate
after opening.

Can be used as a topping for ice cream, mousses, bavarians or frozen
desserts.

MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani

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CORN BREAD OR MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Corn bread mix (see MM#: 31)
2 Eggs
1 c Milk
4 tb Melted butter (1/2 stick)

Preheat oven to 400 F. Grease or spray with food
release 1 eight inch square pan or 12 muffin cups.

Empty mix into a mixing bowl. In separate bowl beat
liquid ingredients until well mixed, and stir into dry
ingredients until just moistened. Don’t overmix.
Spoon batter into prepared pan or muffin cups. A #12
food dipper (ice cream scoop) works nicely for
muffins, cupcakes, etc.

Bake muffins for 20 min., bread for 25 to 30 min.

Variations: use 1 1/4 cups biscuit mix (MM#: 27) and
1 1/4 cups Cornmeal. Add sugar as desired.

Substitute buttermilk in place of sweet milk + pinch
or 2 of baking soda.

Yield: 1 pan or 12 muffins.

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Pickled Red Onions

Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 large red onion — peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon Mexican oregano — dried
2 cloves garlic — peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar

Bring 2 quarts of water to the boil in a saucepan, then add 2 teaspoons of salt
and the onions. Bring back to the boil and boil a few seconds, until the onions
have softened slightly and the red color has bled into the white. Drain, and
tur
n the slices into a bowl.
Coarsely grind the peppercorns and cumin, and fold into the onions along with
th
e rest of the ingredients. Add just enough cold water barely to cover the
onions
, and fold all together. Let stand for at least 4 hours — or longer, until
they
take on a beautiful pink color.

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Per serving: 37 Calories; less than one gram Fat (3% calories from fat); 1g
Prot
ein; 9g Carbohydrate; 0mg Cholesterol; 2401mg Sodium

NOTES : Cover and store in the refrigerator, where the onions will keep for a
we
ek or more.

THE BASIC BAGEL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Warm water (100 to 115
-deg.F)
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
About 5 3/4 cup all-purpose
-flour (unsifted)
3 qt Water with 1 Tbl sugar
Cornmeal
1 Egg yolk beaten with 1 Tbl
-water

Combine water and yeast in the large bowl of an
electric mixer; let stand 5 minutes. Stir in sugar and
salt; gradually mix in 4 cup of the flour. Beat at
medium speed for 5 minutes. With a spoon, mix in about
1 1/4 cups more flour to make a stiff dough. Turn out
on a floured board and knead until smooth, elastic,
and no longer sticky, about 15 minutes; add more flour
as needed (dough should be firmer than for most other
yeast breads). Place in a greased bowl, cover, and let
rise in a warm place until almost doubled, about 40
minutes. Knead dough lightly, then divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands, poke
your thumbs through the center. With one thumb in the
hole, work around perimeter, shaping bagel like a
doughnut, 3 to 3 1/2 inches across. Place shaped
bagels on a lightly floured board, cover lightly, and
let stand in a warm place for 20 minutes. Bring the
water-sugar mixture to boiling in a 4 or 5 quart pan;
adjust heat to keep it boiling gently. Lightly grease
baking a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water;
boil about 4 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a
towel, and place on the baking sheet. Brush bagels
with the egg yolk glaze and bake in a 400 deg.F oven
for about 35 to 40 minutes, or until well browned and
crusty. Cool on a rack. Makes 12.

WHOLE WHEAT BAGELS —–+—–+—— Follow basic
recipe, omitting sugar; use 3 Tbl honey instead. In
place of the flour, use 2 cups whole wheat, 1/2 cup
wheat germ, and about 2 3/4 cups all-purpose flour.
Mix in all the whole wheat flour and wheat germ and 1
1/4 cups all-purpose flour before beating dough. Then
mix in about 1 1/2 cups more all-purpose flour, knead,
and finish as directed.

PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
sugar; instead use 3 Tbl dark molasses. In place of
the flour use 2 cups each rye and whole wheat and
about 1 3/4 cups all-purpose flour. Add all the rye
and 1 cup each of the whole wheat and all-purpose
before beating dough. Then add remaining 1 cup of
whole wheat and about 3/4 cup more all-purpose flour,
knead, and finish as directed.

MORE BAGEL VARIETY —-+—–+——- Try adding 1/2
cup instant toasted onion to the whole wheat or basic
bagels; add it to the yeast mixture along with the
sugar and salt. Or sprinkle 1/2 tsp poppy or sesame
seed or 1/4 tsp coarse salt on each glazed bagel
before baking. Or add 1 Tbl caraway seed to
pumpernickel bagels, then sprinkle each glazed bagel
with 1/2 tsp more caraway seed before baking.

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Title: SPACESHIP CAKE
Categories: Chocolate, Cakes
Yield: 10 servings

1 Layer chocolate cake mix
2 c Almonds, slivered
5 tb Hot water
1/2 c Light corn syrup
1/4 c Margarine, melted
2 c Chocolate chips
2 1/2 c Hot Fudge Sauce (can be used
-in place of last 4

Makes 10 Servings

ingredients above)

Preheat oven to 350 degrees F.

Prepare cake mix as directed. Pour batter into long, shallow loaf pan.
Bake cake for 20 minutes, or until done. Cool slightly before removing
from pan. Place cake on rack, top side down. With sharp knife, cut off
sharp corners of cake. Stick almonds into cake ina staggered row design.
Cover to prevent drying.

Combine hot water, corn syrup and margarine in top of a double boiler.
Bring mixture to a boil. Continue to boil until margarine melts. Remove
from heat; stir in chocolate chips. Beat until sauce is combined. (or,
heat Hot Fudge Sauce over a double boiler until it drips from a spoon.)
Cool sauce to warm; spoon slowly over cake with almonds. (This process must
be done slowly to allow the sauce time to adhere to the nuts and cake.)
Allow sauce to set before serving.

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