Title: DOUBLE CELERY TURKEY SALAD
Categories: Salads, Turkey
Yield: 6 Servings

1 1/4 lb Celery root
8 Celery stalks
4 c Diced cooked turkey, chilled
4 tb Light sour cream
4 tb Mayonnaise
2 ts Dijon mustard
3 tb Champagne vinegar
1 ts Salt
1 ts Freshly ground black pepper
8 tb Pine nuts
1/2 c Dried cherries, halved

Using a sharp knife, peel the skin from the celery root. Grate the
celery root on the large holes of a hand-held grater (you should have
about 1 cup).

Trim and mince the celery stalks.

Combine the 2 celeries in a bowl. Add the diced turkey, sour cream,
mayonnaise, mustard, vinegar, salt and pepper. Mix well.

Fold in the pine nuts and dried cherries.

Serves 6 to 8.

The San Francisco Chronicle, November 15, 1995

MMMMM

Title: Halloween: Thumbprint Cookies
Categories: Halloween
Yield: 48 Servings

1 c Butter or margarine; soften
1 1/2 c Sugar
2 Eggs
1/4 c Milk
2 ts Vanilla
2/3 c Cocoa
2 c Flour
1/2 ts Salt

—————————ORANGE GREEN FILLING—————————
1 c Powdered sugar
2 tb Butter or margarine; soften
4 ts Milk
1/2 ts Vanilla
1/2 ts Grated orange peel

In a large bowl, beat butter, sugar, eggs, milk and vanilla until well
blended. Stir together flour, cocoa and salt; add to butter mix, mixing
until well blended. Refrigerate dough 1-2 hours or until firm enough to
handle. Heat oven to 350~. Lightly grease cookie sheets. Shape dough into
1″ balls. Place on cookie sheets. Press thumb gently in center of each
cookies. (You may need to coat finger with sugar for indentation to
remain). Bake for 10-12 minutes or until set. Cool slightly; remove from
cookie sheets to wire rack. Cool completely. Spoon about 1/4 tsp orange
filling in each thumbprint. Decorate with green filling to look like stem
of a pumpkin.

ORANGE AND GREEN FILLING: In a small bowl, combine powdered sugar,
softened butter, milk and vanilla. Beat on high until smooth. Remove scant
2 TB of filling. Tint this with green food color; set aside. Add freshly
grated orange peel to remaining icing and use red and yellow food coloring
to make orange.

GHOST COOKIES: Make icing and omit food coloring and orange peel. Decorate
cookies to look like ghosts.

Entered for you by: Bill Webster

—–

Cheese-Bacon Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon — cooked and
Crumbled
1/2 c Celery — chopped
1/2 c Carrot — chopped
1/2 c Onion — chopped
1/2 c Green pepper — chopped
1/3 c Flour
1/2 ts Salt
1/4 ts Pepper
2 c Half and half
1 c Milk
1 cn Clear chicken broth-14.5oz
2 c Sharp cheddar cheese —
Shredded

Remove bacon from drippings. Add vegetables to bacon
drippings and cook until tender. Blend in flour, salt
and pepper; stir well. Gradually stir in
half-and-half, milk and chicken broth. Cover and cook
until thickened and bubbly, stirring occasionally.
Add cheese, stirring antil melted. Top each serving
with bacon.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: STIR-FRIED CUCUMBER WITH PORK
Categories: Chinese, Pork
Yield: 6 servings

1/4 lb Pork butt, boned
1 lg Cucumber (or zucchini,
-Chinese white radish
Or turnip)
1 Clove garlic, minced
2 tb Peanut oil
1/4 ts Salt
1 tb Thin soy sauce
1 tb Sherry
1 pn Sugar
1/2 c Chicken stock
Cornstarch paste

Don’t add other vegetables to this dish. Keep it
simple. Just be artful in cutting vegetables.

Preparation: Slice pork butt across grain, then into
strips 1/4″ thick by 2″ long. Marinate with soy
sauce, sherry sugar for 15 minutes. Peel cucumber;
slice in half the long way remove seeds; slice in
strips to match pork; marinate in salt water for 15
minutes.

Stir-frying: Heat wok until very hot; add 1/2 of oil.
Drain pork; reserve liquid. When oil just begins to
smoke, add pork stir-fry rapidly for about 1 minute
until shrivelled. Remove pork from wok; wash wok.

Reheat wok until very hot; add remaining oil. Drain
cucumber. When oil just begins to smoke, add cucumber
and stir-fry rapidly until heated through – about 30
seconds. Add pork garlic; stir briefly; add stock.
Bring stock to boil; then stir in enough cornstarch
paste to make a light gravy. Bring sauce to boil.
Serve.

—–

Title: Baking Powder Biscuits
Categories: Breads
Yield: 15 servings

2 c All-purpose flour
1 tb Baking powder
1 ts Salt
1/3 c Vegetable shortening
1 c Whole milk

Recipe by: BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW Preheat the oven to 450.
Grease on 8-inch square baking pan or small baking sheet. Put the flour,
baking powder and salt into a large mixing bowl. Add the vegetable
shortening and toss it to coat with the flour. Break the chunk into 5 or 6
smaller chunks and start rubbing the flour and shortening together with
your fingers and letting the mixture fall back into the bowl. This does not
take long; when the mixture looks like irregular lumps you have mixed
enough. Add the milk all at once and stir to moisten all the flour and
shortening. Dust a surface with flour, turn the dough onto the surface and
knead the dough ten times. Pat the dough into a circle about 1/2 to 3/4 of
an inch thick. Cut the biscuits with a two-inch cookie cutter and place on
the prepared pan with a little space between the biscuits. Bake 15-18
minutes or until the tops are lightly browned. Serve hot with butter and
honey.

Yield: 15 biscuits

—–

VEGETABLE CUTLETS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Minced red or yellow pepper
Or a mixture of both
2 tb Olive oil
1 1/2 c Grated carrots (4 carrots)
1/2 lb Raw spinach, cleaned and
Chopped.(2 cups tightly
Packed. REMOVE STEMS
1 lb Potatoes (3 med.) boiled
Mashed. (2 cups)
6 tb Grated raw onion (1 lrg.)
3 Eggs, lightly beaten
1 1/2 ts Salt
Freshly ground black pepper
1 c Matzoh meal
Vegetable oil to fry.

Saute the peppers in the olive oil until soft . Add
ALL the remaining ingredients EXCEPT the vegetable
oil. Let mixture stand for 30 mins. or overnight.
Bring to room temperature when ready to cook. Use 1/4
cup of mixture for each patty. Drain on paper towels.
OR These can also be baked. Place on lightly greased
baking sheet and put in preheated 350 degree oven for
about 10 mins. Turn the patties and bake for another 7
to 10 minutes. Makes about 40 patties.
Submitted By SALLI SCHWARTZ
<102003.3307@COMPUSERVE.COM> On THU, 6 JUL 1995
021423 GMT

– – – – – – – – – – – – – – – – – –

Title: HOTTED HONEY RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————-FOR POULTRY AND PORK——————-
1/4 c Prepared horseradish
1 ts Hungarian hot paprika
2 ts Soy sauce
2 ts Honey

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1/3 cup.

—–

Title: MAPLE MOUSSE
Categories: Desserts
Yield: 1 batch

1 Envelope plain gelatin
1/4 c Cold water
4 Eggs, separated
1 c Real maple syrup
1/4 ts Cream of tartar
2 c Of whipped cream

Soften gelatin in cold water. Beat 4 egg yolks until frothy. Add maple
syrup. Mix well. Add gelatin. Pour into saucepan. Let cook over very
low heat, stirring constantly, for about 10 min. (Should be quite thick).
Cool. Beat egg whites; add cream of tartar and beat until stiff peaks
form. Fold together gelatin mixture, egg whites, and whipped cream. Spoon
into dessert dishes and serve. May be sprinkled with nuts if desired.

Source: Amish Cooking in Quilt Country TV show Typed by: Melissa Mierau

—–

CREAM OF CHICKEN SOUP WITH WILD RICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c (8 oz) uncooked wild rice
3 lb Broiler-fryer chicken,
-cut up
7 c Water
12 oz Sliced mushrooms
2 tb Cooking oil
1 c Chopped onion
1 c Chopped celery
2 tb Instant chicken bouillon
-granules
3/4 ts White pepper
1/2 ts Salt
1/2 c Butter
3/4 c Flour
4 c Milk
3/4 c Dry white wine

Cook wild rice according to pkg. directions for 30
minutes; drain off liquid and rinse. Set partially
cooked rice aside.

In a large Dutch oven or stockpot, combine the chicken
and water and bring to boiling. Reduce heat, cover and
simmer for 35 to 40 minutes or until chicken is
tender. Remove chicken from broth and let stand until
cool enough to handle. Skim fat from broth. Strain and
reserve broth. Remove chicken meat from bones. Cut
into bite-size pieces.

In the same pot, cook mushrooms in hot oil for 4 to 5
minutes or until tender.

Add onion and celery. Cover and cook for 5 to 10
minutes or until tender, stirring once (I’d probably
do the onion and celery first, until transluscent, and
then add mushrooms and cover and cook). Remove from
heat. Return broth to the stock pot.

Add partially cooked wild rice to the chicken broth.
Stir in the granules, white pepper and salt. Bring to
boiling and then reduce heat and simmer, uncovered,
for 15 minutes.

In a large saucepan, melt the butter and stir in the
flour until smooth. Add milk all at once. Cook and
stir until bubbly. Stir into soup mixture. Stir in the
chicken pieces and wine, and heat through. Makes 8
servings.

– – – – – – – – – – – – – – – – – –

Egg Whites Pudding

Recipe By : Miriam P. Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 egg whites
125 g. sugar
cream of tartar

7 egg whites
1. Whip whites until very firm.
2. Add sugar 2 T at a time whipping to a smooth batter.
3. Butter a tub pan and pour in the batter.
4. Bake in a pre heated 350 F oven in a water bed for 15 minutes.
5. Let cool and unmold.

Toppings : creme anglaise, coconut cream, apricot compote

– – – – – – – – – – – – – – – – – –

Serving Ideas : Miriam Podcameni Posvolsky

NOTES : This light dessert can be served cold or at room temperature.