Cheese Balls

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Dumplings
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound cottage cheese, 1/2% fat
2 eggs — separated
2 tablespoons sugar — optional
1/2 teaspoon salt — if no sugar
4 tablespoons matzo meal — or more
2 tablespoons butter — melted, optional

Beat egg whites till stiff. Mix cheese, yolks, and sugar or salt. Stir in
enough matzo meal to make a batter thick enough to work with your hands. Fold
in butter (if used) and egg whites. Let stand 1/2 hour.

Make small ballsm and drop into boiling water. When they rise to the top, they
are done. Serve with apple sauce, sugar-cinnamon or sour cream.

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Title: SALMON BURGERS
Categories: Main dish, Appetizers, Seafood
Yield: 4 servings

15 1/2 oz Salmon ; drained and flaked
2 Egg; beaten
1 c Bread crumbs;dry divided
1/4 c Green onion; chopped
2 tb Lemon juice
1/8 ts Pepper
1 c Vegetable oil

In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the
scallions, lemon juice, and pepper until well-blended. Shape into 4
patties, about 3/4″ thick; coat with remaining bread crumbs. Place
patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat
oil over med. heat. Add patties and cook 5 min. per side until
browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce.
Makes 4 servings.
Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh
chopped dill and a pinch of salt and pepper. Cover and chill 30
min. before using. Makes 1 cup

MMMMM

Title: Boston Brown Bread
Categories: Bread Osg1966 Steamed
Servings: 1

1 c Flour; whole wheat
1 c Corn meal
1 c Flour; white
3/4 c Molasses
2 tb Butter
1 ea Egg
1 ts Salt
2 ts Baking soda
2 c Milk; sour – thick
1 c Raisins

Mix or sift dry ingredients, add beaten egg, melted butter, molasses
and sour milk. Pour in buttered mold, steam 2 1/2 or 3 hours. Remove
from tins, brown in oven for 10 minutes. I use 1 lb. baking powder
cans for molds when using bread for sandwiches.

Source: Mrs. S. P. Mason, Carlile Grange, Lorain County, OH
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CHEESE-CHILE RICE CUPS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Rice
Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked rice
1/2 c Shredded Monterey Jack
1 cn Diced green chiles — 4oz cn
1/3 c Dried Tomato Bits
1/2 c Milk
2 Eggs — beaten
1/2 ts Ground cumin
x Salt and pepper
1/2 c Cheddar cheese — shredded

Combine the cooked rice, Monterey Jack, chiles, tomato
bits, milk eggs, cumin, salt and pepper in a bowl.
Grease 12 muffin cups (vegetable spray can be used).
Divide the rice mixture evenly into the cups. Sprinkle
with the remaining cheese and bake at 400~ for 15
minutes or until set.

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PASTA WITH WHITE TRUFFLES, OLIVE OIL, PARMESAN, AND BASIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Dark Green Extra Virgin
Salt
Olive Oil
Freshly Ground White
3 tablespoon Dark Green Extra Virgin
Pepper
Olive Oil
1/4 cup Freshly Grated Reggiano
1 Angel Hair Pasta For 6
Parmesan Cheese
2 ounce Fresh White Truffles
2 tablespoon Julienne Of Fresh Basil

In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3
tablespoons of olive oil. Add the pasta to the boiling water and cook until
al dente, no morethan two minutes; drain well.

Toss the pasta with the cup ofolive oil, half the basil, and salt and pepper
to taste. Mound the pasta in the middle of each of 6 heated large serving
plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or
swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish
with the remaining basil.

Posted 10-18-93 by: LINDA FIELDS on I-Cuisine From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005 Converted by MMCONV vers. 1.10

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Title: Chicken-Broccoli Sauce
Categories: Sauces
Yield: 12 Servings

1 c Condensed Cream of Chicken
– Broccoli Soup
1/2 c Milk
1/8 t Pepper

In 1-quart saucepan, combine soup, milk and pepper.
Over medium heat, heat through, stirring often. Serve
over broiled or grilled chicken or hot cooked rice or
noodles. Makes about 1 1/2 cups sauce.

MMMMM

Title: Michele’s Triple C Cookies
Categories: Cookies
Yield: 48 servings

1 c Butter, softened 2 tb Unbleached flour
1 c Sugar 3/4 ts Baking soda
1 c Dark brown sugar 1 ts Salt
2 Eggs 2 c Chocolate chips
1 1/2 ts Vanilla 1/2 c Pecans, chopped
2 c Unbleached flour

Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a
time, blending well. Mix in vanilla.

Sift together flour, soda and salt. Add to butter mixture. Stir until
mixed. Add chocolate chips and pecans.

Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees
for 12 minutes.

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Watermelon Gazpacho Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups fresh watermelon juice
2 tomatoes — chopped
1 Small cucumber — peeled and diced
3 scallions
Salt and pepper
Crostini for garnish

In a blender combine watermelon juice, tomatoes, cucumber, scallions. and
salt and pepper.

Serve in bowls garnished with crostini.

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Title: Fish Cakes #1
Categories: Seafood, Jewish, Fish
Yield: 4 servings

1 lb Fish, cod
1 ea Egg
3 md Potatoes
1/4 c Milk; hot
1/2 ts Pickling spices
Bread crumbs; or matzo meal

Boil fish, potatoes, and spices until potatoes are soft. Remove spices,
mash potatoes, add hot milk and beat until light and fluffy. Add flaked
fish and well beaten egg. Chill thoroughly, form into cakes, dip in bread
crumbs (or matzo meal) and chill again. Fry in shortening (or Passover
approved oil).

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HOT CHILI BEEF AND ONION SOUP – YUKKAI JANG K2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Braising Beef
8 c Water
1 1/2 tb Hot Chili Powder
2 tb Sesame Oil
12 Green Onions
2 ts Crushed Garlic
1 tb White Sesame Seeds, Toasted
– And Ground
1 t Sugar
1/2 ts White Pepper
1 1/2 tb Dark Soy Sauce

This chili-red soup is exceptionally hot. It is said
that the time to serve it is in the hottest months,
when the perspiration it induces has a cooling effect
on the diner. It is equally effective ammunition
against winter cold.

Cut the beef into cubes and place in a saucepan with
the water. Bring to a boil, then reduce the heat and
simmer gently for 1-1/2 to 2 hours until the meat is
falling apart.

Mix the chili powder with the sesame oil. Trim and
shred the green onions. Heat the chili powder and
sesame oil in a pan and fry the green onions with the
garlic for 2 minutes. Add the sesame seeds, sugar,
pepper and soy sauce and fry for 2 to 3 minutes over
medium heat.

Lift out the meat, drain well and toss in the pan for
a few minutes. Return the contents of the pan to the
stock and bring to a boil, simmering until the soup is
well flavored.

From Asia The Beautiful Cookbook. Typed by Syd Bigger.

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