Title: Easy Hungarian Soup
Categories: Soups/stews, Beef, Hungarian
Yield: 8 servings

2 lb Stewing beef 9 c Water
3 tb Butter 1/4 ts Caraway seeds
1 Onion, chopped 4 Medium carrots, sliced
1 Clove garlic, minced 4 oz Wide noodles
1 tb Paprika 10 oz Frozen cut green beans
2 cn (10 3/4 oz) tomato soup 1 c Sour cream

Using large soup kettle, brown beef on all sides in butter; remove beef and
set aside. Brown onion and garlic in butter until soft, stirring
occasionally. Stir in paprika. Return beef to kettle; add soup, water,
caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer
45 minutes. Stir in noodles and green beans with soup over high heat. Once
soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
Stir occasionally. Stir in sour cream until blended. Heat, but do not
allow to boil.

—–

Cherry Apple Matzo Kugel

Recipe By : LSS Collection
Serving Size : 24 Preparation Time :0:00
Categories : Calling All Kugels… Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs
1 cup sugar
2 teaspoons cinnamon
1 teaspoon salt
5 pieces matzos — whole sheets
Boiling water — for soaking
6 large apples — peeled and chopped
1/4 pound butter — melted
12 ounce jar cherry preserves

OVEN: 350
Greased 9 x 13-inch pan

Beat eggs til light and fluffy. Break up matzos into small pieces. Pour
boiling water over and drain well. Add sugar to eggs; beat again. Add
matzo; beat again. Add melted butter; fold in apples.

Bake 1 hour. Spread preserves on top; bake 10 minutes longer.

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NOTES : Can freeze bottom without preserves. Reheat, then add preserves.
A family favorite!

1 box German Chocolate or Spice Cake mix
1 box Which cake mix
1 pkg Vanilla Sandwich Cookies (1lb 4oz)
1 lg pkg. Vanilla Instant Pudding
Green Food Coloring
12 small Tootsie Rolls
1 new Kitty Litter box
1 new Kitty Litter box liner
1 new Pooper Scooper

Prepare cake mixes per package directions. Bake them in any
shape pan you’d like, you’ll be breaking them up later on, so
it doesn’t matter what they look like.

Prepared pudding mix per package directions. Refrigerate until
well chilled. You may or may not need the entire package–save
the leftovers to eat later on.

Put the cookies into your food processor (with the filling).
Pulse until the cookies are crushed. Don’t over-do it, this is
suppose to look like kitty litter. Scrape the sides of the
processor bowl often, the crumbs tend to stick. You’ll need to
do this in small batches.

To 1 cup of the cookie crumbs, add a few drops of green food
coloring. This is the chlorophyll in the kitty litter. I put
the crumbs into a jar and add the food coloring and shake
until it’s fairly well mixed.

When the cakes are cooled to room temperature, crumble them
into a large bowl. Toss with half of the remaining (uncolored)
cookie crumbs and enough of the pudding to make the mixture
moist, but not soggy.

Line the kitty litter box with the new liner; add the
cake/pudding mixture and spread it out.

Unwrap 3 of the Tootsie Rolls and heat in the microwave until
soft and pliable–don’t melt them. Shape blunt ends into
slightly curved points (use your imagination–grin). Repeat
with 3 more Tootsie Rolls. Bury the shaped Tootsie Rolls in
the cake mixture, allowing some of them to stick out of the
top at random intervals. Again, use your imagination.

Sprinkle the remaining white cookie crumbs over the mixture,
then scatter the green crumbs lightly over the top.

Heat the remaining 6 Tootsie Rolls (see NOTE below), three at
a time in the microwave until ALMOST melted. Scrape them over
the top of the cake and sprinkling with crumbs from the box.

NOTE: This is my idea–I save one of the Tootsie Rolls, heat
it up like you did for the shaped ones. Roll it in a mixture
of the green and white cookie crumbs. Hang it over the side of
the pan. I KNOW, I’m gross!!!

Place kitty litter box on two sheets of newspaper. Serve with
the pooper scooper.

CALZONES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH MIXTURE—–
1 c Warm water
2 ts Yeast
2 tb Oil
1 t Salt
2 tb Sucanat
1 1/4 c Whole wheat flour or 1 c.
-spelt flour
1 1/4 c Unbleached flour
—–FILLING MIXTURE—–
1/2 tb Oil
1/2 c Chopped onion (1 sm. onion)
2 c Chopped mushrooms (about
-1/2 pound)
1/2 c Chopped celery
1/2 c Chopped tomatoes
1/2 c Sliced black olives
1 t Basil
1 t Oregano
2 tb Tomato paste
2 c Crumbled firm tofu (1 12-oz.
-package, drained)
2 tb Nutritional yeast
1 tb Arrowroot
3 tb Salsa (optional)
Salt and pepper to taste
—–DIRECTIONS—–

Dissolve yeast in warm water (about 105 degrees or
just warm to touch). Let sit for about 5 minutes or
untilyeast starts coming to the top of the water. Add
the oil, salt and Sucanat and mix well. Add the whole
whet flour and mix with wooden spoon, scraping the
sides of the bowl often. Stir for about 150 strokes
(the gluten strands will be forming). Add the rest of
the flour except fo the last 1/4 cup. Stir vigorously.
If the dough seems stiff enough to handle, don’t add
the rest of the flour; if not, stir in the rest of the
flour. Turn dough out onto a floured board and knead
for about 5 minutes. Try not to add extra flour as the
more flour you add the drier the final product will
be. Oil or wet your hands so dough doesn’t stick to
your hands while kneading. Place dough into a clean
bowl, cover with a piece of plastic wrap (so dough
won’t stick to it, should it rise and it it) and set
in a warm place to rise for about an hour.

Meanwhile, prepare the filling; heat a heavy skillet
over a medium heat. Add the onions, stir and reduce
heat.Cover with a lid directly over the onions, to let
the onions “sweat.” When onions are transparent, add
mushrooms, celery, tomatoes, olives, basil, oregano,
and tomato paste. Mix well and continue to cook for
aout 5 minutes. Add the crumbled tofu, nutritional
yeast, arrowroot, salsa (if desired) and salt to
taste. Stir and simmer for about 15 minutes. If the
dough mixture isn’t quite ready yet, let mixture cool
for a bit.

When dough is doubled in bulk (or nearly
doubled–don’t let it rise too long), punch it down
and turn it out onto a floured counter again. Divide
it into 6 equal, or nearly-equal portions. Roll each
portion into a circle (or pat it into a circle) about
1/4 inch thick. For each portion, use 1/6 of the
filling, palcing the filling over 1/2 of the circle.
Try to leave a 1/2-inch rim around the outside. Fould
dough over, stretching, if necessary. Press down
around the outside with a fork, dipped in water so it
doesn’t stick.

Place on an oiled baking sheet and lightly brush with
oil over the tops. Make a few incisions with a knife
on each calzone.Bake in a preheated 450-degree oven
for 15 to 18 minutes or until golden brown. It is okay
to bake in two batches if you have a small oven.

Serves 6 or 3 calzone-crazed people.

From _Vegan Network_, March 1993

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Title: Rosemary Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

1 tb Virgin olive oil; 1/4 ts Salt;
2 cl Garlic; minced 1/4 ts Pepper;
1 lb New potatoes; 1 ts Dried rosemary; crumbled

In a large non-stick skillet, heat oil. Add garlic and saute about 5
minutes. Cut potatoes into 1″ pieces. Add to garlic and sprinkle
with salt, pepper and rosemary. Toss. Increase heat to medium,
cover and cook about 15 minutes. Recover and cook until potatoes are
browned, about 4 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE;
CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g; SOD: 120mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

DATE AND ORANGE CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Untreated oranges
3 1/2 c Sugar
7 tb Golden syrup
2 tb Coarse salt
1/4 ts Dried chilies — crushed
6 3/4 c Malt vinegar
1 lb Onions — chopped
1 lb Dates — stoned and chopped
1 lb Raisins

Grate the orange zest and set aside. Remove the pith
from the oranges and discard the seeds. Finely chop
the orange flesh. In a large, stainless steel
saucepan, combine the sugar, syrup, salt, chilies, and
vinegar. Bring to a boil over high heat, stirring to
dissolve the sugar. Add the oranges, onions, dates,
raisins, and half the grated zest. Reduce the heat and
simmer until thick, about 1 hour. Stir in the
remaining orange zest. Spoon into warm, sterilized
jars. Leave to cool, then seal. Store in a cool, dark
place.

Micahel W. French, Home Cooking Echo, 4/27/95

From the MM database of Judi M. Phelps.
jphelps@slip.net or jphelps@best.com

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Title: Clam Chowder – From a New England Famous Rest
Categories: Soups, Fish
Yield: 8 servings

1/4 lb Salt Pork
1 Onion -large
3 Potato -medium
3 c Milk
1 qt Clams
1/8 lb Butter
Salt Pepper
1 1/2 c Water

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It’s
excellent, but a bit on the expensive side Cut salt pork into small
dices and render in a sauce pan. Reserve the cracklings. Cook in the
fat the onion thinly sliced until golden. Bring the water to a boil
and cook potatoes, (peeled and cubed), for 10 minutes. Remove
potatoes.add chopped clams and cook for 25 minutes. Then add milk,
cracklings, potatoes, onion, butter, salt pepper to taste. Serve in
soup bowls with dot crackers From: Charlotte Grunwald’s Private
Collection of Authentic New England Cooking

MMMMM

Title: VEGETABLE CURRY WITH CASHEWS
Categories: Main dish, Vegetarian, Curry
Yield: 4 servings

1 tb Ghee
2 Garlic cloves, chopped
1/4 ts Cayenne
2 ts Coriander
1 ts Cumin
1 ts Turmeric
1 3/4″ piece of ginger, sliced
2 md Eggplants
1 sm Cauliflower, divided into
— florets
2 md Potatoes, diced
4 oz Green beans, chopped
1 Fresh green chili, chopped
2 oz Grated coconut
4 oz Boiling water
1 lb Tomatoes, skinned chopped
Salt
4 oz Toasted cashews

Heat ghee in large skillet fry the garlic spices
for 3 to 4 minutes, stirring frequently.

Blanch eggplants in boiling water for 4 to 5 minutes.
Drain dice them.

Add all the vegetables, including the chili, to the
pan. Fry gently for 7 minutes, stirring to mix
thoroughly. Dissolve grated coconut in the boiling
water mix with vegetables. Add tomatoes, cover
cook for 20 minutes.

Just before serving, stir in toasted cashews serve
over rice.

Sarah Brown’s Vegetarian Cookbook From: Mark Satterly

—–

Sauerkraut Soup

Recipe By : International Cook Book
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. sauerkraut, canned or fresh
1 large head firm cabbage
3 tablespoons butter or bacon fat
1 large onion — sliced thin
1 rib celery — finely chopped
2 cloves garlic — finely minced
2 cups canned Italian plum tomatoes
2 lbs beef, short ribs
2 quarts beef stock
salt and pepper to taste
juice of 1 lemon
2 tablespoons sugar
2 tablespoons flour
1 tablespoon parsley — finely minced
1 tablespoon dill — finely minced
1 cup sour cream

Drain sauerkraut and rinse well in cold water, squeeze dry, pulling
apart to remove any lumps. Discard cabbage core and shred fine. Place
both in large kettle. Heat 2 tablespoon of the fat and cook the onion,
celery, and garlic in it until the onion is translucent. Add to the
kettle. Add the tomatoes, beef, stock and salt and pepper to taste
and bring to a boil. Simmer for about two hours, or until the beef is
tender, skimming the surface as necessary to remove foam and scum.
Add the lemon juice and sugar and cook for 10 minutes longer. Cook
the flour in the remaining tablespoon of fat until golden in color.
Stir into the soup and cook for about 20 minutes longer. To serve:
slice the meat, discard the bones. Place the meat in the bottom of
the bowl and sprinkle with parsley and dill. Pour in the soup. Serve
with sour cream.

– – – – – – – – – – – – – – – – – –

Eating Well Mayonnaise

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
Serving Size : Preparation Time :
Categories :New Text Import CDJ

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon cornstarch
1 1/2 teaspoons dry mustard, — preferably Colmans
1 teaspoon sugar
1/2 teaspoon salt, — or more to taste
Pinch of ground red pepper — (cayenne)
3/4 cup buttermilk
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon olive oil, — extra virgin

In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper.
Add 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add egg
and the remaining 1/2 cup buttermilk and whisk until smooth.

Set the pan over mediumlow heat and cook, whisking, until the mixture comes to
a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan
from the heat.

Whisk in lemon juice and oil. Transfer the mayonnaise to a small bowl and
press a piece of plastic wrap directly on the surface to prevent a skin from
forming. Let cool. (The mayonnaise can be stored in the refrigerator for up to
3 days; whisk briefly before using.)

Yield: about 1 cup

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