Rugelach (Cookie)

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Desserts Cookies
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
IRWIN JJGF65A
—–CREAM CHEESE DOUGH FOR RUGEL—–
6 ounces CREAM CHEESE
1/2 pound COLD UNSALTED BUTTER
2 cups FLOUR
1/4 teaspoon SALT
1/3 cup SOUR CREAM
1 teaspoon WATER ( OPTIONAL ) OVE
—–FILLING—–
1/2 cup SUGAR
1 tablespoon CINNAMON
1 cup WALNUTS — FINELY CHOPPED
1/2 cup DARK RAISINS — CHOPPED.

CUT CREAM CHEESE INTO TABLS.SIZE PIECES AND LET SOFTEN AT ROOM
TEMPERATURE.CUT BUTTER INTO SMALL PIECES OF ABOUT 1/2 TABLS.AND KEEP
THEM COLD UNTIL READY TO USE.
PLACE FLOUR,SALT AND BUTTER IN BOWL OF FOOD PROCESSOR AND PROCESS WITH
ON/OFF TURNS UNTIL MIXTURE RESEMBLES COARSE MEAL.ADD CREAM CHEESE AND
SOUR CREAM,DISTRIBUTING THEM EVENLY OVER MIXTURE.PROCESS WITH ON/OFF
TURNS UNTIL DOUGH JUST HOLDS TOGETHER.ADD 1 TEAS.WATER IF NECESSARY.
WRAP DOUGH IN PLASTIC WRAP,PRESS TOGETHER INTO A BALL AND FLATTEN TO A
DISK.REFRIGERATE FOUR HOURS OR UP TO TWO DAYS. WITH THE EASY TO HANDLE
CREAM CHEESE DOUGH,CRESCENT SHAPED RUGELACH ARE A DELIGHT TO PREPARE AT
HOME.THESE ARE TENDER,FLAKY AND NOT TOO SWEET.YOU CAN MAKE THEM AHEAD
AND FREEZE THEM BEFORE OR AFTER BAKING.

HANDLING OF DOUGH TAKEN FROM BARB DAY’S RECIPE Roll out a portion of
the dough in a circle about 1/16″ thick. With a knife or pastry wheel,
cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust
it with a little flour. Sprinkle or spread the filling on the wedge.
Beginning at the wide edge, roll the dough up toward the point. Place on
an ungreased cookie sheet and carefully sprinkle with a tiny bit of the
reserved sugar. Repeat with the remaining dough and filling. Bake 15 to
18 minutes, or until golden
Notes: The dough for this cookie will literally melt in your hands if
not worked very quickly, and kept as cold as possible! I freeze a marble
pastry board before I begin to make these and use a marble pin for
rolling the dough. If you do not have this equipment, ice down the area
you aare going to work on. When rolling the dough, it is wise to place a
sheet of waxed paper over the board. If the dough gets too sticky to
work, put it back in the fridge for a while, then continue. This recipe
is basically the recipe in The Jewish Holiday Kitchen, by Joan Nathan. I
have used various flavors of jam or preserves,

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Title: Bbq Tuna Burgers
Categories: BBQ
Yield: 4 servings

6 1/2 oz chunk lite tuna can, drained
1 c dry bread crumbs
1 ea egg, slightly beaten
1/2 c minced celery
1/2 c salad dressing
1/4 c onion, minced
1 leaf lettuce
4 ea hamburger buns, toasted
1 tomato slices

Mash tuna with a fork. Mix in bread crumbs, egg, celery, salad
dressing, and onion. Form into 4 patties. Barbecue or fry for 3 to 4
minutes on each side until cooked through. Place patties on
lettuce-lined buns, garnish with sliced tomatoes and additional salad
dressing.

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Title: Danish Pea Soup with Pork
Categories: Soups/stews, Pork/ham, Sausages
Yield: 6 servings

1 lb Yellow Split Peas, washed * 2 x Med Onions, peeled halved
2 lb Lean Bacon or smoked pork ** 1/2 ts Dried Thyme
3 x Med Carrots, scraped 1 1/2 ts Salt
1 x Celery root, peeled 1/4-ed 1/4 ts Pepper
4 x Med Leeks, white parts *** 1 lb Pork Sausage links ****

* and drained
** in one piece
*** use white parts of leeks only, cleaned and washed
**** cook and drain sausage links
large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until
tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and
pepper in another kettle. Cover with water. Cook slowly, covered, 40
minutes until vegetables and bacon are tender. Take out bacon; slice and
keep warm. Remove vegetables and add to cooked split peas with as much as
the broth in which the vegetables were cooked as desired to thin the soup.
Reheat, if necessary. Ladle soup, including vegetables, into wide soup
plates and serve sliced bacon and the cooked sausage links separately on a
platter.
Serve with dark bread, mustard, and beer.
Serves 6 to 8.

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FRIED POTATO SKINS OLE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Snacks
Vegetables Tex-Mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–NORMA WRENN
NPXR56A B——————-
4 lg Baking potatoes
1 c Sweet red pepper — finely
Diced
1/2 c Green onions — mince
1 tb Margarine — melted
1 1/2 c Fresh corn cut from cob
About three ears
2 ts Chili powder
1/2 ts Salt
1 c Sour cream
1/4 c Fresh cilantro — minced
Vegetable oil
2 c Shredded Cheddar cheese
Fresh cilantro sprigs

Scrub potatoes; prick each potato several times with a
fork. Bake at 400 degrees for 1 hour or until potatoes
are done.

Saute red pepper and green onions in margarine in a
large skillet over medium-high heat 3 minutes or until
tender. Stir in corn, chili powder, and salt; saute 3
minutes or until tender. Remove from heat, and let
cool. Stir in sour cream and minced cilantro. Set
aside.

Allow potatoes to cool to touch. Cut potatoes in half
lengthwise. Carefully scoop out pulp, leaving about
1/8-inch-thick shells. Cut each shell in half
lengthwise. Reserve potato pulp for another use.

Pour oil to depth of 2 to 3 inches in a Dutch oven.
Fry shells in hot oil (375~) for 1 to 2 minutes or
until browned. Invert and drain on paper towels. Place
shells, skin side down, on an ungreased baking sheet.
Spoon corn mixture evenly into shells; sprinkle evenly
with cheese. Broil 5-1/2 inches from heat (with
electric oven door partialy opened) 2 to 3 minutes or
until cheese melts. Garnish with cilantro sprigs, if
desired. Serve immediately.

Per appetizer: Calories 256 (79% from fat)
Carbohydrate 10.2g Protein 5.2g Fat 22.4g (Sat. Fat
7.5g) Cholesterol 21mg Sodium 185mg

Source: Light Luscious, Oxmoor House

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Chile Relleno Casserole

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 8 Preparation Time :1:00
Categories : Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 28 ounces wh mild green chilies — four cans
1 pound Monterey Jack cheese
5 eggs
1 1/4 cups milk
1/4 cup flour
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons chopped cilantro — generous
3 cups grated sharp Cheddar cheese

Preheat oven to 350 degrees.

Slit the chilies lengthwise down one side. Remove the seeds and drain. Slice
the Monterey Jack cheese into 1/4-inch thick slices and stuff inside the
chilies. Place the chilies in an ungreased 3-quart baking dish. Combine the
eggs, milk, flour, salt, pepper, and cilantro and pour over the chilies.
Sprinkle the top with the cheese and bake, uncovered, 45 minutes. Serve with
Cornsticks. patH mcRecipe

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Creole Sauce “Torrido”

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 cn Tomatoes,crushed (16oz)

3 Hot chile peppers,fine chop

1 c Onion,minced

1/3 c White vinegar

1/2 ts Hot pepper sauce

1 pn Sugar

Salt to taste

1. Combine all ingredients in saucepan; bring to a boil.

2. Reduce heat; cover and simmer 30 minutes; stirring often to prevent

sticking.

3. Refrigerate.

4. Serve with meat loaf, ham, sausage, eggs, hot dogs and sandwiches.

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CHEESE GARLIC BISCUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Milk
1/2 c Cheddar cheese, shredded
1 tb Chives, dried
1/4 c Butter, melted
Crushed garlic

Preheat oven to 450F.
Melt butter with garlic. Set aside and keep warm.
Mix baking mix, milk, chives and cheese until a soft
dough forms and beat vigorously for 30 seconds.
Drop dough by spoonfuls on ungreased baking sheet.
Bake 8 to 10 minutes or until golden brown. Remove
from oven. Immediately, brush garlic butter mixture
over warm biscuits before removing from baking sheet.

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Escalloped Pineapple

Recipe By : Mrs. Joseph R. Goodwin
Serving Size : 6 Preparation Time :0:30
Categories : Desserts Post To Bake-Shoppe
To Post Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Sugar
1/2 Pound Butter
2 Eggs
1/2 Cup Milk
5 Slices Bread — cubed
2 1/4 Cups Pineapple Chunks In Juice

Cream sugar and butter. Add eggs, milk, bread cubes, and pineapple
chunks with juice. Toss together. Bake one hour at 350° in one large
oblong flat pan or two small square ones. Can be doubled easily. May
be served with ham, or as a dessert.

Serves: 4 to 6

Source: “Mountain Measures”–Junior League of Charleston, WV
ed. 1974

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SPAGHETTI WITH SHRIMP ASPARAGUS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb MAZOLA Corn Oil
3 Garlic cloves, minced
1/2 lb Asparagus, trimmed, cut into
-1″ pieces
1/2 lb Shrimp, cleaned and deveined
1 c Chicken broth
1/2 ts Grated lemon peel (opt)
2 tb Lemon juice
2 ts Grated fresh ginger
-Or
1/2 ts Ground ginger
1 t KINGSFORD’S Corn Starch
8 oz NAPOLINA Spaghetti, cooked
-and drained

In large skillet heat corn oil over medium heat. Add garlic and
asparagus; saute 2 minutes. Add shrimp; saute 2 minutes or until
pink. Combine next 5 ingredients; add to skillet. Stirring
constantly, bring to boil over medium heat; boil 1 minute. Toss with
spaghetti.

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MEXICAN VEGETABLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Ground beef
1 pk Lipton Tomato Vegetable Soup
Mix
1 cn (7.5 oz/213 ml)Tomato Sauce
2 c Water
1 cn (14oz/398ml)red kidney beans
1 c Frozen corn niblets
1 1/2 ts Chili Powder
1 t Oregano
1/2 ts Garlic powder
1/2 c Grated cheddar cheese
1/4 c Dairy sour cream
Nacho Chips

In a Dutch oven or heavy medium saucepan, brown ground
beef drain fat. Add Soup Mix, tomato sauce, water
kidney beans, corn and seasonings; mix well. Bring to
a boil, simmer covered 15 minutes. Serve sprinkled
with grated cheese and dollop of sour cream. May be
accompanied by Nacho Chips Makes 4-5 servings.

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