Title: CZECHOSLOVAKIAN CHEESECAKE
Categories: Cheesecakes, Cheese/eggs
Yield: 10 servings

MMMMM—————————CRUST——————————–
Sweet Yeast; See Recipe # 23

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2 c Cottage Cheese
1 c Sugar; Granulated
1 tb Cornstarch
1 tb Rum; Dark
1/3 c Raisins
1/4 c Butter; No Margarine
2 Eggs; Large, Separated
3 tb Milk OR Heavy Cream
1/2 ts Lemon Rind; Grated

Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar,
and the egg yolks. Beat until foamy, then add the cornstarch, milk,
rum, cheese, lemon rind and raisins blending well. Beat the egg
whites until they from soft peaks, then gently fold them into the
cheese mixture. Pour the mixture into the prepared crust and bake for
50 minutes, or until the edges are golden brown. Cool and serve at
room temperature.

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BREAKFAST BURRITOS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/Eggs Main Dish
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground Beef
1 sm Onion chopped
1/2 sm Green bell pepper
1/2 ts Salt
1 t Ground black pepper
1/2 ts Ground cumin
2 c Potato Par boiled diced
4 Eggs
9 Flour tortillas
1/2 c Shredded cheddar cheese

Brown the ground beef with the onions. Drain the fat,
then add the spices and diced potatoes. Whisk the
eggs and milk slightly. Add to beef/potato mixture
over a medium high high. Mix together as in scrambled
eggs. Warm flour tortillas on a hot griddle. Put
egg/beef mixture on warmed tortilla and sprinkle with
shredded cheddar cheese. Fold the tortilla making a
burrito. Serve with salsa of your choice.

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Title: Crescent Roll Kolack by Alice
Categories: Cookies, Desserts
Yield: 10 servings

2 cn Crescent Rolls-refrigerated
1 Lemon rind*
1/3 c Sugar*
12 oz Walnuts-chopped*
1/2 c Water*
1 tb Butter*

* Filling 1. Pastry
a. To make 4 large Kolack; divide each can into two; roll out;
putting
in filling; roll.
b. To make 8 small Kolach; divide each can into four; roll out;
put in
filling; roll. 2. Filling
a. Combine 1/2 cup water and 1/3 cup sugar. Make a syrup of this;
boil
1 minute.
b. Cool then add nuts, lemon rind and 1 tablespoon of butter 3.
Bake at 350 degrees, for 30-35 minutes

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Title: CHICKEN AND PEACH DELIGHT
Categories: Baby food, Chicken
Yield: 10 portions

1/2 c Cooked boneless chicken,
-chopped
1/4 c Cooked brown rice
1 Ripe peach
1 tb Peach juice
1 tb Milk
2 ts Wheat germ

Mix all ingredients together and chop roughly in a food processor or
blender.

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Title: Oyster Stew
Categories: Fish Soups Appetizers Londontowne
Servings: 6

1 pt Shucked oysters, with liquor 1 qt Milk
1/4 c Butter 1 x Salt/pepper to taste
1 x Seafood seasoning (optional)

Cook oysters in their liquor until edges just begin to curl. Add milk,
butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
immediately (for an extra “zip”, sprinkle seafood seasoning on each
serving).

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DOUGHNUTS (“SUFGANIOT”)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/8 6 lb Sifted flour
2 Eggs
1/2 teaspoon Salt
4 tablespoons Sugar
1/2 cup Oil
1 3/4 ounces Fresh yeast
1/3 ounce Package of vanilla sugar
2 cups Warm water — approximately
1/4 cup Cognac
Jam
Icing sugar

Place 2 cups flour in bowl with salt, sugar, yeast, vanilla sugar.Mix
well. Add oil, water, cognac. Mix till smooth. Add eggs. Mixagain. Add
remaining flour until smooth, elastic texture is obtained. Leave to
rise. Knead, then roll out dough with rolling pin and divide into 4
sections. Roll out each section, cut into rounds with a cup, leave to
rise for 1 hour. Fry in deep oil until golden brown. Drain. Inject with
jam and roll in icing sugar.

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Title: Spiced Crab Apples
Categories: Fruits, Canning
Yield: 9 pints

5 lb Crab apples
4 1/2 c Apple vinegar (5%)
3 3/4 c Water
7 1/2 c Sugar
4 ts Whole cloves
4 Cinnamon sticks
6 1/2″ cubes ginger root
-(fresh)

Yield: About 9 pints

Procedure: Remove blossom petals and wash apples, but leave stems
attached. Puncture the skin of each apple four times with an ice pick or
toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices
tied in a spice bag or cheesecloth. Using a blancher basket or sieve,
immerse 1/3 of the apples at a time in the boiling vinegar/syrup
solution for 2 minutes. Place cooked apples and spice bag in a clean 1-
or 2-gallon crock and add hot syrup. Cover and let stand overnight.
Remove spice bag, drain syrup into a large saucepan, and reheat to
boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Spiced Crab Apples in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Pecan Cheese Salad *
Categories: Salads, Fruits
Yield: 10 servings

MMMMM———————-PATTI – VDRJ67A—————————
2 tb Knox gelatin
1/4 c Water; cold
1 lg Pineapple in chunks; drained
– reserve 1/2 cup juice
1 c Celery; sliced thin
1 c Pecans; chopped
2 c Cottage cheese
1 c Whipped cream
1/2 c Sour cream
1/4 c Mayonnaise
1/4 c Sugar
1 c Mini marshmallows
Juice of 1 lemon

Dissolve Knox gelatin in cold water. Add 1/2 cup pineapple juice
which has been heated. Mix all remaining ingredients together. Add
gelatin mixture. Mix well. Pour into container of choice. Chill until
set.

Mom Anderson.

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Title: ELLIOTT GOULD’S WESTERN OMELET
Categories: Breakfast, Cheese/eggs, Celebrity
Yield: 4 servings

1/2 c Scallions — chopped
5 tb Butter
1/2 c Green pepper — chopped
1 c Canned corn — drained
3/4 c Ham — diced
8 Eggs
1/2 c Milk
1/2 ts Salt
1/4 ts Freshly ground black pepper
2 lg Beefsteak tomatoes
French bread loaf — cut in
Thick slices

Brown scallion and green pepper in butter; add corn and ham. Keep
turning with a spatula, browning lightly. Remove to a warm place.
Beat together eggs, milk, salt and pepper. Heatlarge skillet; pour in
egg mixture as soon as eggs starts to set, spread the Note: If
skillet is not large enough for 8 eggs, divide egg and vegetable
mixture in half and use two skillet.

Recipe By :

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MILD COCONUT FISH CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Fish
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Sunflower oil
5 Shallots, sliced
4 Garlic cloves,chopped
1 tb Mustard seeds
1 1/2 lb Firm white fish boned
-and cubed
(the recipe recommends
-shark, dog fish, monkfish,
-John Dory, swordfish, huss)
Flour for dusting
1 t Whole fenugreek
1 1″ piece of cinnamon or
-cassia
1 t Tamarind pulp
1 tb Turmeric
5 oz Grated creamed cocomut
-(I used a can of coconut
-milk which I substituted
-for the water)

Heat the oil and fry the shallots, garlic and mustard
seeds for 1-2 mins.Dust the fish with flour and
briefly seal both sides in the hot oil. Add the rest
fo the spices and tamarind pulp, dissolved in enough
water ( here is where I used the coconut milk) to
cover the fish. Simmer, covered, for 20 minutes, (
omit this next step if using the coconut milk) then
stir in the grated coconut until almalgamated into the
sauce.

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