Title: Nancy’s Ice Cream Kolacky
Categories: Cookies
Yield: 8 servings

1 pt Vanilla; or
French vanilla ice cream
1 lb Margarine
4 c Flour
Solo brand fruit filling; yo
-ur desired flavor
Powdered sugar

Recipe by: Hammond times (Cook of the week), 12/7/95
Preparation Time: 24:0
Add flour to margarine and crumble in pastry blender. Add ice cream to
crumbled mixture and, using dough hooks, work into dough. (If you don’t
have dough hooks, use your hands. Rubber gloves will help cut down the
cold.)
When dough is smooth, shape into ball and refrigerate overnight.
Roll dough to about 1/8-inch thickness on a floured surface.
Using the rim of a glass dipped in flour, cut out circles.
Authur comments: Christmas just isn’t Christmas for the family and friends
of Nancy Koronkowski until they catch the aroma of ice cream kolacky
wafting from her oven door.
Nancy’s mother, Valentina Nowak, was known as a great cook and a
fantastic baker. As a child, Nancy gobbled up her share of yummy
pastries, paying scant attention to how they were created.
Before Valentina died, she told her daughter, “Nancy, you’ve got to learn
to make ice cream kolacky.”
But it wasn’t until after her mother’s death that Koronkowski found in a
church cookbook the recipe she’s sharing today.
Her efforts were rewarded when her daughter, Karyn, said, “Mom, these
kolacky taste just like Grandma’s.”
When first married, Koronkowski scouted for recipes in cookbooks because
she was embarrassed to ask her mother.
“Once I asked Mom how to make chicken soup,” she recalls. “Mom and her
friend had a good laugh and Mom said, ‘Just throw the chicken in the pot
and cook it!’ ”
Today, Koronkowski loves cooking.
She has a cabinet full of recipes and is fond of making soups, including
chicken and oxtail. Each Christmas Eve, in keeping with tradition, she
makes Polish sausage.
For Koronkowski, cooking and baking are ways to make her family happy.
“My husband, Bob, loves my cooking,” she said.
Actually, Koronkowski makes kolacky throughout the year because her
family and friends keep asking for it. Each Christmas, she bakes 10-12
batches of kolacky to share with others. There’s just one problem with
this moist, subtly sweet cookie. Once you bake them, your family is
likely to expect them year after year.
Place on cookie sheet and make a thumbprint in center of each.
Fill thumbprints with 1/2 teaspoon Solo filling.
Bake in 350-degree oven for 20 minutes.
Sprinkle with powdered sugar when cool.

—–

Title: WHITE TURNIP SOUP (POTAGE AUX NAVETS BLANCS)
Categories: Soups, Vegetables
Yield: 6 Servings

1.00 tb Butter
8.00 sm Turnips (1 1/2lb), peeled,
-coarsely chopped
1.00 lg Onion, coarsely chopped
6.00 c To 8 cups boiling water
4.00 sl To 5 sl good-quality white
Bread, i.e, French, peasant
2.00 ts Salt, if desired
0.50 ts Freshly ground black pepper
4.00 Egg yolks
1.00 c Cream
0.50 c Parsley or chives, chopped

Melt butter in a medium kettle and add chopped turnips and onions.
Saute over medium heat for about 5 minutes or until onions are
translucent. Stir frequently. Bring 6 to 8 cups water to the
boil–the amount depending on how much soup you wish to make, as well
as its desired strength. Pour the boiling water into the turnip/onion
mixture. Break the bread slices into the kettle. Heat the soup to the
boil; reduce heat and simmer for aout 15 minutes or until turnips are
tender when pierced with a fork. Set the soup aside to cool. Season
with salt, if desired, and pepper. When the soup has cooled
sufficiently, four into a food processor or blender or press through
a sieve with a wooden spoon. Note: At this point the soup can be
refrigerated for a day or two, or frozen for several weeks. Later the
egg, cream and garnish will be added. Before serving, reheat the
soup–but do not boil–and add the egg yolks beaten with the cream.
Stir constantly until the mixture is blended and creamy. Check
seasoning. Serve in heated soup bowls and garnish with parsley or
chives.

MMMMM

YAM AND SPLIT PEA SOUP WITH FRESH GINGER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Mcdougall
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried split peas
3 md Yams, peeled and diced
3 Leeks, diced
2 tb Sliced fresh ginger
4 Celery stalks, diced
3 Carrots, diced
1 t Salt
3 tb Braggs aminos
Water
1/8 ts Cayenne pepper

Place all the ingredients except the cayenne pepper in
a large pot. Add water so that there are 2 inches of
water over the vegetables. Cover, bring to a boil,
turn down the heat and simmer for 2 hours, or until
all the ingredients are mushy. Stir often to prevent
sticking. If the soup becomes too thick while it is
cooking, add some boiling water, or your can thin it
with a bit of water at the end of the cooking time for
a lighter soup. Add cayenne pepper, adjust the
seasonings, and serve.

From “The High Road to Health” by Lindsay Wagner
Ariane Spade

– – – – – – – – – – – – – – – – – –

Funny Face Caramel Apples

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kids Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Flat 4 Inch Long Wooden Sticks
4 Medium Apples
1 14 Oz Pkg. Caramels

Insert sticks into bottom of apples. In 1 quart glass measure, cook unswrapped
caramels and 2 tbls. water on high 3 to 4 minutes until melted, stirring
halfway
through. Dip apples in caramel, using spoon to coat completely. Place on
waxe
d paper lined plate. Make faces with candy or sprinkles. Freeze 15 minutes.
S
erve immediately or refrigerate. Makes 4 servings.

– – – – – – – – – – – – – – – – – –

Title: EASTER EGG NESTS
Categories: Candies
Yield: 1 servings

DARK CHOCOLATE CANDY
CHOW MEIN NOODLES
JELLY BEANS

Melt the chocolate and let it cool slightly. Mix the chow mein noodles into
chocolate carefully so not to break them into smaller pieces. When the
chocolate is cooled sufficiently to handle, mold this mixture into small
bird shaped nests. Before the mixture has time to harden, place the jelly
beans or small candy easter eggs in the bowl of the nest. They will stay
put when mixture cools. Easy and fun to make.Use your imagination as to
items you could place in the nests.
~–

—–

Title: Pork Stew With Corn Bread Topping
Categories: Vegetables Stews Mexican
Servings: 8

1 ea Red Bell Pepper; Small
1 ea Yellow Bell Pepper; Small
1 lb Pork; Boneless Loin, *
1/2 lb Chorizo Sausage; Bulk
1 c Onion; Chopped, 1 Large
2 ea Cloves Garlic;Finely Chopped
1 c Beef Broth
1 T Basil Leaves; Dried
1 T Cilantro Leaves; Dried
2 t Red Chiles; Ground
1 c Corn; Whole Kernel
1 c Tomato; Chopped, 1 Medium
1 ea Squash; Small, **
2 1/4 oz Sliced Ripe Olives; Drained
—————————–CORN BREAD TOPPING—————————–
1 1/2 c Cornmeal; Yellow
1/2 c Unbleached Flour
1 c Dairy Sour Cream
2/3 c Milk
1/4 c Vegetable Oil
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
1 ea Egg; Large
———————————-GARNISH———————————-
1 x Fresh Tomato Salsa; ***

* Meat should be cut into 1-inch cubes.
** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch
cubes (about 1 cup).
*** See Sowest1 for recipe.
————————————————————————–

Seed peppers and cut 5 thin slices from each pepper and reserve. Chop
remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion
and garlic in 4-quart Dutch oven over medium heat, stirring occasionally,
until pork is no longer pink; drain. Stir in chopped bell peppers, broth,
basil, cilantro and ground red chiles. Heat to boiling; reduce heat.
Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato,
squash and olives into meat mixture; cook another 15 minutes. Heat oven
to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into
ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow
casserole. Pour Corn Bread Topping over meat mixture; carefully spread to
cover, sealing to edge of dish. Arrange reserved bell pepper slices on
top. Bake until topping is golden brown, 15 to 20 minutes. Serve with
Fresh Tomato Salsa.

CORN BREAD TOPPING:

Mix all ingredients; beat vigorously for 30 seconds.

—————————————————————————–

Title: Amish Peach Pie
Categories: Pies
Yield: 1 Servings

4.00 c Peaches; peeled and sliced
0.50 c Sugar
0.25 ts Salt
2.50 tb Tapioca
1.00 9″ unbaked pie shell

MMMMM—————————CRUMBS——————————–
2.50 tb Butter or margerine; melted
0.25 c Flour
0.50 ts Cinnamon
0.33 c Brown sugar

Mix together gently, peaches, sugar, salt and tapioca. Let belnd for 5
minutes before spooning into pie shell. Mix crumb ingredients well and
sprinkle over pie shell.
Bake at 425 degrees F. for 45 to 50 minutes.

Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by
Michael Hatala, Prodigy F W Board

MMMMM

Title: Cheeze Sause Substitue
Categories: Veg-cook, August
Yield: 1 servings

2 T Oil
2 3 tablespoons flour
1 c Skim milk or soy milk
1 T Nutritional yeast
x Salt, pepper
x Mustard

Cook and stir to a paste. At this point I add skim milk, about a cup. A cup
of soy milk, or a cup of a mixture of nut butter and water coould be
substituted. Add a tablespoon or so of nutritional yeast. Flavor to taste,
I use salt, pepper, and a little good mustard. I am assuming you know how
to work up a fat/flour mixture with added liquid to make a thickened sauce.
My version isn’t vegan but has the advantage of being relatively low-fat.

From: jpnan@prairienet.org (Jean P Nance). rfvc Digest V94 Issue #164,
August 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: RAVIOLI IN ROASTED GARLIC BROTH
Categories: Pasta
Yield: 4 servings

MMMMM—————————BROTH——————————–
1 sm Whole head garlic
2 c Chicken or vegetable broth
1/2 c Fresh herb leaves, such as
-basil, oregano or sage

MMMMM———————–CRUMB TOPPING—————————-
1 tb Olive oil
2 md Cloves garlic, peeled and
-split in halves
1/2 c Fresh Italian or French
-bread crumbs

MMMMM————————–RAVIOLI——————————-
2 ts Olive oil
1 sm Red bell pepper
1 sm Yellow bell pepper
1 lb Ravioli (cheese, chicken
-or spinach)
1/3 c Frozen peas
2 tb Minced herb (as in broth)
2 tb Grated Parmesan cheese

To prepare the broth: Cut about 1/2 inch from the top of the head of
garlic; wrap in foil and bake 1 hour in an oven preheated to 350
degrees. Remove from the oven and set aside.

Combine the broth and herbs in a saucepan. Put over medium-low heat to
steep for 30 minutes. Strain. Squeeze the garlic into a small bowl and
whisk in a few tb of the broth. Stir back into the broth.

To prepare the crumb topping: Pour 1 1/2 tb olive oil into a nonstick
skillet, add the split cloves garlic and place over medium-low heat.
Slowly saute the garlic until golden. Remove the garlic from the pan
and add the bread crumbs, stirring well. Saute until golden. Transfer
to a plate and set aside.

Stem, seed, and finely chop bell peppers. Heat 2 ts oil in a large
nonstick skillet. Add the bell peppers and saute 5 minutes. Add the
roasted garlic broth and simmer 5 minutes.

Cook the ravioli according to package directions. Drain and add to the
broth with the peas; cook 3 minutes, stirring gently. Serve in
shallow soup bowls sprinkled with the crumb topping, minced herbs and
cheese.

Approximate nutritional analysis per serving: 401 calories, 14 g fat,
2 mg cholesterol and 1210 mg sodium.

The Dayton Ohio Daily News, April 10, 1996

MMMMM

Title: Chinese Duck Sauce
Categories: Chinese, Poultry, Ceideburg 2
Yield: 2 pints

1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick

Combine first four ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the second four ingredients and boil for 10 minutes.

Combine the remaining seven ingredients.

Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

Posted by Stephen Ceideburg Feb 1 1990.

MMMMM