Rosky’s

Recipe By : Cheri , 12/25/76
Serving Size : 10 Preparation Time :0:00
Categories : Ctry2 Family (Svitek)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick Butter — softened
1 Stick Margarine — softened
8 Ounces Cream Cheese — softened
2 1/2 Cups Flour
1 Pound Powdered Sugar — for dusting
1 Pound Apricot Filling — deli best

Combine butter, margarine, cream cheese. Add flour. Refrigerate a few
hours or overnight. Roll out as for pie crust. Cut into 2″ circle
or squares. Put 1/2 t filling in center. Pinch center to seal. Place
on ungreased baking sheet. Bakeat 350′ 10 to 12 min. If they pop
open, press together while still hot. Cool on rack. Dust with sugar
before serving.

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NOTES : roll in part powdered sugar and flour

Title: IRMA’S MONK IN A NIGHTSHIRT
Categories: Desserts
Yield: 6 servings

2 oz Whole hazelnuts (1), roasted
— and chopped
4 oz Caster sugar
4 oz Butter
5 Eggs, separated
4 oz Chocolate, grated (use the
— best-quality chocolate
— you can find !!)
4 oz Whole hazelnuts (2), roasted
— ground finely but still
— crunchy

———————————DECORATION———————————
1/3 qt Double cream, lightly
— whipped

Butter a bowl and line with the roasted and chopped nuts (1). Mix caster
sugar and butter, add egg yolks slowly. Add grated chocolate and ground
nuts (2). Beat egg whites until stiff and gently fold into mixture. Turn
into the lined bowl. Cover with a double layer of greaseproof paper with a
folded pleat down the centre and tie firmly with string. A double strip of
kitchen foil laid under the bowl and projecting up the sides will make
lifting it out easier. Place bowl in a large saucepan 3/4 full of water and
steam for 2 hours. Carefully turn out on to a serving plate. Just before
serving, pour over some of the lightly whipped cream. Serve the remaining
cream separately.

—–

SUMMER FRUIT, HONEY, AND HAZELNUT CRUMBLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Mixed soft summer fruits–
-raspberries, loganberries,
-strawberries, currants,
-bilberries or whatever is
-available
-honey or brown sugar to
-taste
3 oz Tasted hazelnuts
3 oz Wholewheat breadcrumbs

A baked dessert like this would have been sunk in the embers of the log
fire with a cauldron or pot upturned over it to form a lid…
Put the fruits in a pan or microwave dish with about 1 inch water in the
bottom and cook gently for 10-15 minutes (4-6 minutes in microwave), or
till the fruits are soft without being totally mushy. Sweeten to taste with
honey or brown sugar (Saxons would have used honey); how much you need will
depend on what fruits you have used. drain the excess juice and save to
serve with the pudding. chop the hazelnuts in a processor or liquidiser
until they are almost as fine as the breadcrumbs, but not quite, then mix
the two together. Spoon the fruit into an ovenproof dish and cover with a
thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C) for 20
to 30 minutes or till the top is slightly cruncy and browned. Serve
with lots of cream or plain yogurt and the warmed fruit juices.

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Title: ANISE PILLOWS / PFEFFERNEUSSE
Categories: Cookies
Servings: 60

1 2/3 c All-purpose flour
1 1/2 t DAVIS Baking Powder
1/2 t Grated lemon peel
1/2 t Salt
1/4 t Ground cinnamon
1/4 t Ground nutmeg
1/8 t Ground cloves
1/8 t White pepper
1/3 c BLUE BONNET Margarine,
-softened
1/2 c Sugar
1 Egg
1/2 c Milk
1/2 c PLANTERS Walnuts, finely
-chopped
1/2 t Anise seed
Confectioners’ sugar

In small bowl, combine flour, baking powder, lemon peel, salt, spices and
pepper; set aside. In large bowl, beat together margarine and sugar until
creamy; beat in egg. Add flour mixture alternately with milk, beating well
after each addition. Stir in walnuts and anise seed. Drop dough by
teaspoonfuls, 2″ apart, on lightly greased baking sheets.

Bake at 350’F. for 15-17 minutes. Cool slightly on wire racks. Roll in
confectioners’ sugar while still warm; cool completely.

Makes 5 dozen cookies.

MMMMM

Corn Chowder

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
3 tablespoons chopped onion
2 large potatoes — peeled and diced
1 pint water
2 cups corn kernels — fresh if possible
1 pint cream
salt
black pepper

Melt butter in soup kettle and saute onion until limp. Add potatoes
and water to kettle, season with salt and pepper, and bring to a boil.
Simmer over medium heat until potatoes are tender, about 30-40 minutes. Add
corn and cream. Heat, stirring frequently, for ten minutes.

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CORNBREAD-SAUSAGE STUFFING WITH APPLES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 tb Butter
2 1/2 c Onion — yellow
3 Apples — cored
1 lb Sausage — bulk breakfast
3 c Cornbread — homemade
3 c Bread, whole-wheat
3 c Bread, French
2 ts Thyme, dried
1 t Sage, dried
-salt and pepper
1/2 c Parsley,Italian — chopped
1 1/2 c Pecan halves

Prepare ingredients: Core apples and cut into chunks.
Do not peel. Jonathan and Winesap are good choices.
Breads should be coarsely crumbled. 1. Melt half the
butter in a skillet. Add chopped yellow onions and
cook over medium heat, partially covered, until tender
and lightly colored, about 25 minutes. Transfer onions
and butter to a large mixing bowl. 2. Melt remaining
butter in same skillet. Add apple chunks and cook over
high heat until lightly colored but not mushy.
Transfer apples and butter to the mixing bowl.
3. Crumble the sausage into the skillet and cook over
medium heat, stirring, until lightly browned. With a
slotted spoon, transfer sausage to the mixing bowl and
reserve the rendered fat. 4. Add remaining ingredients
to the ingredients in the mixing bowl and combine
gently. Cool completely before stuffing the bird;
refrigerate if not used promptly.
5. if you do not wish to actually stuff the bird
(goose or duck, for example, can make the stuffing
greasy), spoon it into a casserole. Cover casserole
and set into a large pan. Pour got water around the
casserole to come halfway up the sides. Bake for 30 to
45 minutes at 325øF., basting occasionally with the
cooking juices from the bird or with the reserved
sausage fat if necessary.
Enough stuffing for a 20-pound turkey, to make 12 to
14 portions.

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Brazil’s Fettuchinni Alfredo (Traditional)

Recipe By : Stephen Brazil
Serving Size : 1 Preparation Time :15:00
Categories : Boletes Italian
Italian/Tuscan Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Unsalted butter — 1 cube
1 pint Heavy Cream — ok to use 1/2 1/2
1 clove Garlic — crushed
Sea salt — to taste
Fresh Ground White Pepper — to taste
Fresh Ground Nutmeg — to taste
8 oz Quality Parmesan Cheese
1 lb Fresh Fettucinni Noodles — cooked

Melt the butter slowly in a heavy pan, add garlic and saute for a few
minutes, do not brown garlic. Remove garlic and discard. Slowly incorporate
cream or light cream into butter with a wisk. Season with salt, pepper and
nutmeg.
Add cooked pasta and 3 tablespoons of cooking liquid to butter and cream
mixture and toss so the pasta is coated.
Remove from heat and add Parmesan by the hand full, you don’t have to use
all of the cheese.

Variations:
I like to use reconstituted porcini or shitake mushrooms added just before
the pasta. Too Good!

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Suggested Wine: Full Bodied Red like a Chianti or Burgundy
Serving Ideas : Serve with a loaf of bread and Ceasar Salad

NOTES : I always have Parmesan on hand, just eye-ball the amount used in the
dish. Too much is too much!

Fudgy Pecan Pie

Recipe By : Ann Miner
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pie crust — unbaked
4 ounces sweet cooking chocolate
OR 2 oz. unsweetened chocolate — *
1/4 cup margarine or butter
14 ounces sweetened condensed milk
1/2 cup hot water
2 eggs — well beaten
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/4 cups pecan halves — or pieces
t oven to 35 degrees. In medium saucepan, over low hea
with margari e. Stir in sweetened condensed milk, hot
well.

Remove from heat; stir in remaining ingredients. Pour into prepared pie
crust.
Bake 40 to 45 minutes or until center is set. Cool slightly. Serve
warm or chilled. Garnish with whipped cream or ice cream, if desired.
Refrigerate leftovers.

* you can also use the premelted chocolate called choco bake instead of
unsweetened squares.

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Le Montrachet Lobster Bisque

Recipe By : David Ventimiglia
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
3 pounds lobster tails — chopped, lg. chunks
4 each carrot — sliced
4 each onion — diced
4 stalks celery — sliced
2 cups dry white wine
1/4 cup brandy
3 quarts water
4 cloves garlic — minced
3 tablespoons tomato paste
1 teaspoon paprika
1 pinch cayenne
1/2 teaspoon thyme — dried crushed leaves
1/2 teaspoon tarragon — leaves, dried
3 each dried bay leaves
2 teaspoons cracked black pepper
1/4 cup butter
1/4 cup flour
3 cups whipping cream — heated
salt and white pepper — to taste
1/4 cup dry sherry

Heat olive oil in 6-qt. saucepan until it begins to smoke. Add lobster
pieces. Stir until lobster turns red. Separate shells from meat and
return shells to pot. Chop meat into bite-sized pieces and set
aside.Add carrots, onions and celery to shells and stir until onion is
tender. Add wine and simmer until reduced by half. Add brandy. Bring
to simmer and carefully ignite, keeping face and clothing away from
flames. When flames die down, add water, garlic, tomato paste,
pariika, cayenne thyme, tarragon, bay leaves and black pepper. Stir
well. Bring to boil, reduce heat and simmer 35 minutes, stirring
occasionally. Strain through cheese cloth into clean 2-quart saucepan.

Soften butter in small bowl and knead in flour. Bring lobster stock to
boil. Add flour-butter mixture and stir with whisk until flour-butter
mixture dissolves a nd soup is uniformly thick in texture, about 5
minutes. Add hot cream. Season wi th salt and white pepper. Simmer 1
minute. Add sherry and stir. Remove from heat .

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Per serving: 884 Calories; 59g Fat (65% calories from fat); 48g Protein; 22g
Carbohydrate; 399mg Cholesterol; 1223mg Sodium

UKRAINIAN BEAN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soup Ethnic
Sidedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White beans, dried
1 1/2 lb Sauerkraut
3/4 lb Salt pork
4 ea Potatoes, cubed
1/2 c Vegetable oil
1 1/2 tb Flour
1 ea Onion, lg. chopped coarsely
1 t Salt
1 t Black pepper
4 ea Bay leaves
3 ea Garlic cloves, minced
2 tb Peppercorns
1/2 c Yogurt, plain
1 ea Carrot, lg. chopped

Soak the beans overnight. Cook the meat, potatoes,
beans and sauerkraut separately. Bone the meat when it
is done and cut into 1/2″ cubes. Dice the potatoes.
Crush the beans. Make a roux with the oil, flour
onion. Put meat vegetables into a pot, add the
roux, and the bay leaves. Cover with the stock cook
10 minutes more. Before serving, add the yogurt.

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