Title: WHITEFISH SALAD (D)
Categories: Seafood, Salads, Jewish
Yield: 5 servings

2 lb Smoked whitefish
2 1/2 Stalks celery, strings
– Removed (I leave this out)
1 c Sour cream; approximately
1 1/2 tb Mayonnaise, heaping
Freshly ground black pepper
1 tb Snipped fresh dill *
1 tb Chopped parsley *
Garnish, sprigs of fresh
Dill and or parsley

Keeping the skin of the whitefish intact and the head
still attached, carefully remove the bones from the
whitefish and place the meat in a mixing bowl.

Dice the celery and combine with the whitefish, along
with 1 cup of the sour cream, the mayonnaise, and the
pepper. Add the dill and parsley and as much more sour
cream as is wanted.

Stuff the mixture back into the skin of the whitefish,
remaking the shape of a fish. Garnish with additional
dill and parsley

Elaine’s Note: I use the dill, parsley as a garnish only, we like our
salad straight. I also chunk the salad, and do not mush the fish.

—–

NEW YEAR’S EVE CAKE:::GWHP32A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Collector
Kate Smith

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cake Flour — sifted
3 ts Baking Powder
1/2 ts Salt
2/3 c Butter — or shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites — stiffly beaten

Sift flour once, measure, add baking powder and salt,
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, altemately with
milk, a small amount at a time, beating after each
addition until smooth. Add fla- voring. Fold in egg
whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven ( 375 degrees F.)
20 to 25 minutes. Spread Chocolate Cream Filling (see
recipe) between layers and Hungarian Chocolate Frost-
ing (see recipe) on top and sides of cake. When
frosting is set, write numbers from one to twelve
around top of cake with white frosting to represent
the face of a clock. Place hands of clock at twelve
o’clock.

– – – – – – – – – – – – – – – – – –

Title: GRAVLOX
Categories: Appetizers, Brunch, Low-cal, Jewish
Yield: 1 servings

3 lb Salmon; fresh, center cut,
2 bn Dill
1/4 c Kosher salt
1/4 c Sugar
2 tb White peppercorns
Lemon; wedges
Pepper; black for garnish

1. Place 1/2 of the fish, skin side down, is a
deep-glass dish. spread dill over the fish. Sprinkle
dry ingredients over dill. Top with matching other
half of fish, skin side up.

2. Cover with foil and weigh with a large board and a
five lb weight. (I use a heavy book over a platter)
Refrigerate for 48 to 72 hours -, turning the salmon
and basting every twelve hours with the accumulated
juices.

3. to serve, remove the fish from the marinade, scrape
away the dill and spices, pat dry. Slice salmon thinly
on the diagonal and serve.

NOTE: This recipe is from THE SILVER PALATE, AUTHORS;
Julie Russo and Sheila Lukins. We have made it so many
times that we ALMOST think of it as ours. It is
Ellen’s addition to many a holiday party, especially
during the days we had Thanksgiving in Vermont.

—–

Mini Calzones

Recipe By : Jenna
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans Pilsbury Pizza Crust Dough
8 Ounces Ricotta Cheese
1 Cup Mozarella Cheese — grated
1 Package Frozen Spinach
3/4 Cup Onion — chopped
3/4 Cup Bell Pepper — chopped
10 To 12 Pepperonis — quartered *

* like you put on pizza

Fold out pizza dough and cut into about 2″ by 2″ squares, pressing
seams wherever necessary. Place 1 T. ricotta, 1 T. mozarella
and a Tablespoon or so of whatever combination of the remaining
ingredients you want i.e. I used spinach and onion, pepperoni and
green pepper, etc. etc…. Fold dough over filling, pressing edges
together (like a half-moon shaped turnover). Brush calzones with
melted butter and bake on a baking sheet at 400 for about 30
minutes- they should be golden. I served them with a small bowl
of commercial marinara sauce.

– – – – – – – – – – – – – – – – – –

NOTES : I recently made mini-calzones as an appetizer for a party and
they went fast! I made three kinds and used the Pilsbury Pizza
dough but I’m sure you could use the “real” thing too.

Title: Low-Cholesterol Popovers
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 9 servings

1 c Unbleached white flour 1 c Skim milk
1/4 ts Salt 1 Egg white

Preheat the oven to 425 degrees. Oil muffin tins and preheat.
Combine all the ingredients in a bowl. Beat with a rotary beater or
wire wisk just until smooth. Pour the batter into the hot muffin
tins. Bake for 35 to 45 minutes or until brown.

1 popover – 68 calories, 1 bread exchange 11 grams carbohydrate, 3
grams protein, 1 gram fat 82 mg sodium, 67 mg potassium, 32 mg
cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Rick’s Generic Dry Rub

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Paprika
1/4 c Black pepper
1/4 c Salt
1 ea ??????, see directions

Use this rub as a base and add your favorite dry spices to
make your smoker the best on the block. Garlic and brown
sugar come to mind…

Combine these ingredients in a small bowl and mix well. This
rub can be used on any barbeque item. Just sprinkle lightly
on the intended food and rub. For a spicy taste, sprinkle
more heavily. This batch will do about 6 to 8 slabs of pork
ribs.

Source: Kansas City Barbeque

– – – – – – – – – – – – – – – – – –

Title: Steamed Rice Coconut Milk Cake
Categories: Cakes
Yield: 6 servings

1 lb Rice flour
3 c Granulated sugar
3 c Coconut milk
1 ts Lemon juice
1 ts Active dry yeast
1 ts Water
1 Wine rice ball, crushed to a
-powder

Combine 3 tablespoons of the rice flour, 1/4 cup of the coconut milk,
and 1/2 teaspoon of yeast with the wine rice ball. Cover and allow
to stand at room temperature for three hours.

Cook 2 1/2 cups of the coconut milk with the sugar just long enough
to melt the sugar. Remove from the heat and cool.

After the yeast-rice flour mixture has rested for three hours,
combine it with the coconut milk-sugar mixture. Mix well, cover, and
allow to rest at room temperature for another 3 hours. At the end of
the resting time, combine the mixture with the remaining coconut
milk, lemon juice, and the remaining 1/2 teaspoon of yeast, which
should first be dissolved in the teaspoon of water. Transfer to
several small bowls or pans so that the mixture fills it only halfway
to allow room for expansion. Let stand overnight, at room
temperature. The following day, steam [using the wet steaming method
as described on page 36] for 30 minutes.

Serve the cake either hot, cold, or at room temperature.

Note: A wine rice ball can be purchased in Oriental grocery stores.
They are about the size of a camphor ball, and white. To crush, use
a rolling pin or a blender.

Steaming

A steamer consists of a pot in which water is boiled and at least two
more metal inserts or layers that fit directly on the lower pot of
water, one above the other. These inserts are perforated, allowing
wet steam to circulate freely through the layers and enabling either
a large quantity of one food or several different foods to be cooked
at the same time.

MMMMM

TOMATO LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Tomato sauce
11 oz Tomato paste
4 c Chicken stock
1 c Cooked lentils or split peas
1/2 c Onions, finely chopped
6 sl Bacon — finely chopped
1/4 c Celery — chopped
1/2 ts Pepper, fresh ground
Salt to taste
1 t Basil
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Nutmeg
1/2 ts Sage
1 c Whipping cream
1/3 c Cheddar cheese — grated
3 tb Butter

Melt butter in a large saucepan or small stock pot.
Saute chopped onions, bacon and celery with pepper,
basil, thyme, oregano, nutmeg and sage. When
vegetables are softened and bacon cooked add tomato
sauce, tomato paste and chicken stock, stir well to
blend. Add lentils or split yellow peas. Lower heat
and simmer for 30 to 45 minutes, stirring often to
prevent sticking. Just before serving adjust spices
and add salt to taste. Gently fold in whipping cream
and cheddar cheese.

Tom Bullick said, “Serves six to eight. As the end of
the season approached and food supplies tightened at
the lodge, I modified a tomato-cheese recipe in the
Harrowsmith Cookbook (vol. I), to provide a real
rib-sticking soup. Served with basic bread, it’s
perfect after a long, cold, wet day.”

From Calgary Herald by Tom Bullick
5/3/89 Submitted By SAM WARING
On MON, 06
NOV 1995 105631 GMT

– – – – – – – – – – – – – – – – – –

Title: Processor Hollandaise Sauce
Categories: Sauces
Yield: 4 servings

1/2 ea Juice from 1/2 lemon
1 x Pinch of white pepper
1/2 c Corn oil or peanut oil
1 x Pinch salt
1/2 c Melted butter

Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds. Add butter while still running, then add
corn or peanut oil. Blend in processor for 20 seconds until smooth
and uniform Variations: Mouseline sauce: As per Hollandaise and fold
in 1/2 cup of heavy cream (beaten to stiffen) Figaro sauce: As per
Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced
parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp
dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp
finely grated orange rind. All very good sauces for seafood or
vegetables

MMMMM

Title: Hamburgers Diane
Categories: Ground beef, Main dish, Meats, Patties, Vegetables
Yield: 4 servings

2 T Margarine Or Butter
1 t Worcestershire Sauce
1/4 t Lemon Juice
1 ea Clove Garlic; Minced
1 ea Onion; Sliced, Small
1 c Fresh Mushrooms; *
1 lb Lean Ground Chuck
1/2 t Salt
1/4 t Pepper

* Mushrooms should be washed, trimmed and sliced.
Melt the margarine in a large skillet. Add the Worcestershire sauce,
lemon juice, garlic, onion, and mushrooms. Cook and stir over medium
heat for 2 minutes. Remove from the heat. Mix the meat, salt and
pepper together. Shape the mixture into 4 patties, each about
3/4-inch thick. Push mushroom-onion mixture to the side of the
skillet. Cook the patties in the same skillet over medium-high heat,
turning once, to the desired doneness, about 10 minutes. Serve with
the mushroom-onion mixture spooned over the patties.

MMMMM