Lemony Mushrooms

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Low-Fat
Side Dishes Vegetables
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons lemon juice
5 tablespoons water
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon tarragon — or other herb
1/2 pound mushrooms — cleaned and halved
2 tablespoons parsley — minced

Brin lemon juice, water and seasonings to boil in a small pot. Add
mushrooms, cover and simmer 3 min., or till mushrooms seem slightly cooked.
Remove from heat and cool in liquid. Drain and toss with parsley.

– – – – – – – – – – – – – – – – – –

Title: KREMSILS (MATZOH MEAL PANCAKES)
Categories: Brunch, Desserts, Nuts, Passover
Yield: 4 servings

-VIRGINIA B SAUER (NNMH30A)
2 tb Butter; or margarine
8 lg Eggs
2 c Whole milk
2 c Unsalted matzo meal
1/2 c Cottage cheese; (4 ounces)
1/2 c Corn oil
1/4 c Pecans; or walnuts
-(1 ounce) finely chopped
1 1/2 ts Pure vanilla extract
1 ts Salt
-Maple syrup
-(or flavor of your choice)

Melt butter in large skillet. Turn off flame.

Break eggs into mixing bowl. Beat until thick and
lemon-colored.

Drop spoonfuls of batter onto griddle. Add milk, matzo
meal, cottage cheese, corn oil, nuts, vanilla, and
salt. Beat until smooth.

Serve hot, accompanied by syrup (or, if preferred,
honey or preserves).

Set flame at moderate, and fry until golden brown on
both sides.

I hope that you enjoy them! .
03/12 07:55 p.m. EST Regards, Virginia (NNMH30A)
Formatted by Elaine Radis BGMB90B; MARCH ’93

—–

Waldorf Salad No. 583 Yields 6 Servings

The Salad: 1/2 Cup Sugar
1 Cup Celery, Diced 2 Tbls Melted Butter
1 Cup Apple, Diced 6 Tbls Cream
1 Cup Tokay Grapes, Seeded 3 Eggs
1/2 Cup Walnut Meats 1/2 tsp Prepared Mustard
The Dressing: 6 Tbls Lemon Juice
1 tsp Salt Fruit Juice
1/3 tsp Paprika

The Dressing:
Combine the salt, paprika, sugar, melted butter, cream, eggs and mustard in
the top of a double-boiler.
Beat well.
Heat over – NOT IN – boiling water, while beating, until thick.
Slowly add the lemon juice.
Thin with fruit juice if required.
The Salad:
Cut the grapes in half and combine with the celery and apples.
Add the nut meats.
Blend in the dressing.
Chill and serve.

Title: The Authentic Mrs. Field’s Cookies!
Categories: Cookies, Desserts
Servings: 100

1/2 c Butter
1/2 c Brown sugar
1/2 t Vanilla
1 Hershey Bar,plain (2oz)
1/4 t Salt
1/2 t Baking soda
1/2 c Sugar
1 Egg
1 1/4 c Oatmeal
1 c Flour
1/2 t Baking powder
1 pk Chocolate chips (6oz)

1. Cream together butter, sugar, brown sugar. Add egg and vanilla.
2. Put small amounts of oatmeal in blender; blend until it turns to powder;
set aside.
3. Grate Hershey Bar in blender or by hand; set aside.
4. Mix powdered oatmeal, flour, salt, baking powder, and baking soda.
5. Combine all above ingredients except chocolate; mix well.
6. Add chocolate chips and grated Hershey Bar.
7. Make golfball sized cookies, spaced 2″ apart.
8. Bake on an ungreased cookie sheet for 6-8 minutes at 400’F.

—–

Title: Festive Fruit Salad with Lemon Yogurt Dressin
Categories: Desserts, Fruits
Yield: 6 Servings

LEMON YOGURT DRESSING:
1 8 oz. carton lemon yogurt
1 tb Lemon juice
1 tb Honey
SALAD:
1 Kiwifruit, peeled, sliced
2 c Cubed cantaloupe
1 c Sliced strawberries
1 Banana, sliced

In small bowl, combine all dressing ingredients; blend
well. Cover; refrigerate to blend flavors. In large
bowl, combine kiwifruit, cantaloupe and strawberries;
toss gently. Cover; refrigerate until serving time.
Just before serving, add sliced banana. Top each 2/3
cup serving of fruit mixture with 2 tablespoons
dressing. 6 2/3 serving Typed in MMFormat by
cjhartlin@msn.com Source: Pillsbury Party Book

—–

SOURDOUGH RIZ BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sourdough Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALLIE KRATZ NXMB21A—–
1/2 cup Milk — warm
2 teaspoons Sugar
1 package Dry yeast
2 1/2 cups All-purpose flour — sifted
1/2 teaspoon -salt
1/2 teaspoon Baking soda
3/4 cup Sourdough starter
1/2 cup Butter
<<>>
1/2 cup Shortening
1 cup Cheese; shredded — I used
cheese

Dissolve yeast in warm milk to which sugar has been added. Mix remaining dry
ingredints in medum bowl, cut in butter with pastry cutter to resemble
cornmeal. Mix in 1 cup shredded cheese. Bleand starter into dissolved yeast and
stir all lightly into flour mixture until ball just forms. Roll out 1/2-inch
thick on well-floured board, flouring top as needed just to keep from sticking
to rolling pin. Cut out and quickly place on buttered baking pan, barely
touching.
(work fast, they get sticky quickly). Put in draft-free place to rise, for
about 1 hour or in refrigerator for about 4 hours. Bake at 425~ for 25 minutes
until nicely browned. Serve warm with butter.
ENJOY ENJOY… SALlie… Comment before posting note:
Another sourdough starter goodie…Created by Kyllikki Fuller…who was one of
the best Sourdough teachers! She was the one who really helped me nurse that
starter from day one… MM Format: Norma Wrenn npxr56b

– – – – – – – – – – – – – – – – – –

Beef Stew

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :3:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup all-purpose flour
salt
black pepper
2 pounds beef stew meat
3 tablespoons olive oil
1 tablespoon sugar
2 whole celery stalks — diced
4 whole parsley sprigs — chopped
1 whole garlic cloves — minced
1 whole bay leaf
2 cups canned tomatoes
4 cups beef bouillon
1 tablespoon tomato paste
4 whole carrots — peeled quartered
3 whole potatoes — peeled quartered
12 whole small white boiling onions — peeled

Season flour with salt and pepper to taste. Dredge meat in flour. In a
large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley,
garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil,
reduce heat, and simmer one hour. Taste and season with additional salt and
pepper, or herbs of your choice, if desired. Add carrots and potatoes and
continue to simmer until vegetables are tender. Add onions and simmer until
onions are tender.

– – – – – – – – – – – – – – – – – –

With the weather getting cooler, I made this today. It is very simple, and
extremely satisfying.

Title: Unusual Lemon Tart
Categories: desserts, pies – sweet
Yield:

—————————For shortcrust pastry:—————————
4 oz flour
2 oz fat (loz lard 1oz marg)
1 pn salt
4 tb water to mix (more may be
-required)

——————————–For filling:——————————–
1 lg cooking apple
1 lemon
1 egg
3 oz sugar

1. Make pastry and line a 7″ flan ring
2. Peel and grate the apple, add the sugar and then the grated rind and
juice of lemon
3. Beat the egg, add to the apple mixture, mix well.
4. Put filling into the tart case and bake at Reg 4, 350~F (170~C) for 25
– 40 minutes.

( With thanks – this is a recipe that Mrs Jowett handed out at the Adult Ed.
Cookery
Class at Dartford Kent in 1972 – often used over the years. Hope you enjoy
it
too!)
—–

I am fairly new to all this, so hope recipe appears in right format.

Regards,

Chris – Surrey, UK

changing e-mail address to pringles@intonet.co.uk, effective immediately

This has been delayed for a couple of days, as I mucked the address up – but
because of the recipe I shall persevere.

–
To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net
saying unsubscribe mm-recipes
directory
THE RULES
Every message to contain a recipe in meal-master format (unless a request)

Raisin-Spice Cookies

Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups Oatmeat Cookie Mix
2 eggs — beaten
1/2 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup raisins
1/2 cup nuts — chopped

Put cookie mix in large mixing bowl. Add eggs, milk, cinnamon, nutmeg,
and cloves. Using a spoon, stir until mixture is well blended. Combine
raisins and nuts, stir into mixture. Drop by teaspoons 2″ apart onto
baking sheets. Bake in 350 degree oven for 12 to 15 minutes. Makes 4
dozen.

– – – – – – – – – – – – – – – – – –

Title: TRAVELER SANDWICHES W/SUN-DRIED TOMATOES
Categories: Sandwiches, Sun-dried, Wrv
Yield: 2 servings

-Waldine Van Geffen VGHC42A
FILLING
1/2 c Oil-pk tomatoes; drain (oil
-reserved), slice
1/2 c Black olives, pit and chop
1/2 c Pimientos; drain, 4oz jar
2 tb Capers; partially mashed
3/4 bn Watercress; chop (retain 1/4
-of the bunch for dressing)
2 oz Tin anchovies; mince
DRESSING
1/4 c Oil from tomatoes
1 Lemon; juice only
x Watercress from above; mince
3 tb Parsley; minced
1 Baguette

Divide 1 baguette into four sections and slice in
halves, horizontally. Hollow out the centers slightly
and mix bread crumbs into filling. Spoon dressing
evenly over bread halves. Heap filling over halves.
Press halves together and wrap each portion tightly in
aluminum foil. Keeps for up to 6 hours without
refrigeration. (wrv)

—–