Judy’s Rugala Fillings

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
RASPBERRY FILLING:
2/3 C Raspberry preserves
2/3 C Almonds — chopped
APRICOT/ALMOND FILLING:
2/3 C Finely chopped almonds
2/3 C Apricot preserves
2 C Dried Apricots
CHOCOLATE FILLING:
1 Pk German’s Sweet Chocolate
1 C Chopped pecans
HONEY NUT FILLING:
1 C Pecans — chopped
1/2 C Honey
1 Teaspoon Cinnamon

NOTE: No directions. My friend Judy Garnett of Raleigh, NC sent
these favorite flavors for Rugala to me many years ago. I thought
they might help you see what you could do. Use your imagination!!
SOURCE: A Jewish Mother’s Cookbook; Author, Elaine Radis; published on
disk by ONE COMMAND SOFTWARE, 1995.

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Title: EGG BALLS FOR SOUP
Categories: Eggs, Soups
Yield: 6 servings

8 ea Egg yokes
1/2 tb Wheat flour
1 ts Salt

Take the yokes of 6 hard-boiled eggs and half a
tablespoonfull of wheat flour, rub them smooth with
the yokes of two raw eggs and aa teaspoon of salt; mix
all well together; make it into balls, and drop them
into the boiling soup a few minutes before taking it
up.

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SAUTE OF SQUASH AND BELL PEPPERS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Holiday
Side dish Vt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion
3 md Yellow summer squash or
-payypan squash
3 md Zucchini
2 tb Olive oil
1 lg Red bell pepper — julienned
1 lg Green bell pepper — julienned
1 t Dried oregano
Salt and pepper to taste
1 tb Lemon juice

Cut onion into thin wedges no more than 1/4 inch wide.
Set aside. Trim ends off yellow squash and zucchini.
Stand them on end and cut off peel in wide even
slices. Reserve cores for another use. Julienne peel.

Heat ol in a large saute pan over medium heat. Saute
onon 5 minutes. Add squash, zucchini and bell peppers.
Increase heat to medium-high, and stirfry 5 to 7
minutes, until egetables are crisp-tender.

Season with oregano, salt and pepper. Stir in lemon
juice. Serve hot or at room temperature. Serves 8.

Per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0
chol; 3 mg sod; 2 g fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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In large kettle, boil water.

Add
celery
carrots
asparagus
turnips
parsley
greens
potato peels
dandelion leaves
heaven knows what else

Reduce heat and simmer for hours and hours until stock is reduced
by at least half. The more you reduce it, the easier it is to store-
you can always thin it at cook time.

I use the ends/clippings/peelings/scraps from whatever I’m cooking to
make stock, so the exact recipe varies from time to time. If I don’t
have enough to make stock, I freeze the scraps until I get a pots worth.

A French cookbook will tell you to use a bouquet garni’ in the stock-
it’s made from a combination of spices- I think it’s the Simon and
Garfunkel mix (parsley, sage, rosemary, and thyme)- wrapped in cheesecloth,
tied with a string, and dangled in the stock for part of the simmering.

Anyway, when you’re done, strain the stock, cool and freeze the liquid,

Garden Harvest Chicken Pie

Recipe By : Newspaper
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pies Pastry
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pie crust (9 inch) — unbaked
1 tablespoon butter
1 medium onion — thinly sliced
2 tablespoons all-purpose flour — + 1 teaspoon
2 tablespoons chicken bouillon — granules
1/2 teaspoon thyme — dried
1/4 teaspoon pepper
1 1/3 cups milk, skim
2 cups potatoes — cubed, cooked
2 cups chicken breasts without skin — cubed, cooked
3/4 cup frozen peas — thawed
3/4 cup frozen corn kernels — thawed
3/4 cup frozen carrots — thawed
1 tablespoon parsley — fresh, snipped

In 3-quart saucepan over medium heat, melt buttter. Add onion, cook,
stirring often until tender. Combine flour, bouillon, thyme and pepper
and stir into onion mixture. Cook, stirring often, 1 minute. Stir in milk
gradually; cook and stir until mixture thickens. Remove from heat and
stir in potatoes, chicken, vegetables and parsley. Spoon hot filling into
prepared crust. Cover with top crust, seal edges and cut slits into top
crust to allow steam to escape during baking. Bake at 375 degrees 45
minutes to 1 hour, or until filling begins to bubble and crust edges are
brown.

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Title: HOT AND SOUR SOUP (OPT. OVO)
Categories: Digest, Nov., Ovo [opt]
Yield: 1 servings

3/4 c Sweet and sour sauce (I use
The “Joy of Cooking”)
2 c Water
1 T Vinegar
1 T Brown sugar
1 Egg (optional)
1 t Hot sauce (I use a
Combination of tobasco and
Worchestersire
Sauce and season to taste
Which for me normally
Requires more than 1
Teaspoon)
2 T Barbecue sauce as the
Original recipe called for
Sliced barbecue pork
1 Cake tofu cut in 1/2″ cubes
x Watercrest and bamboo shoots
Sliced (rarely have them on
And)
1 Tomato sliced and diced
1/4 c Mushrooms sliced
1/4 c Red and green pepper sliced
2 Spring onions chopped
1 1/2 t Corn starch (approx)

In a sauce pan add sweet and sour sauce, water and egg and beat. Apply
heat and add all other ingredients. As soup nears a boil add sufficient
corn starch mixture to thicken. Continue to apply heat until soup thicken.
Do not over cook as it is best when the vegetables are still crispy.

If the perspiration is not dripping from your brow can it really be called
hot and sour soup?

Posted to rec.food.veg.cooking by harrisa@gov.on.ca (Alan Harrison) Thu, 3
Nov 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Title: Frozen Cinnamon Nut Yogurt
Categories: Ice cream, Desserts
Yield: 1 servings

4 c Vanilla yogurt
1 c Sugar
1/2 ts Cinnamon
Salt
1 c Whipping cream
1 ts Vanilla
1 c Walnut pieces

Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl.
Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate
30 minutes. Freeze according to manufacturer’s directions.

MMMMM

MANDARIN HOT AND SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Soup stock, 6-8 cups
1/4 lb Pork, lean
1/2 ea Square bean curd (optional)
1/4 c Shredded bamboo shoot
3 ea Dried black mushrooms 2-3*
2 tb Sliced can button mushrooms
4 ea Dried wood ears (optional)*
2 ea Stalks green onion, chopped
1 ea Slice cooked ham, shredded**
4 tb Vinegar
1 t Chili oil (optional)
1/4 ea Hite pepper
3/4 ts Salt
1/2 ts Sesame oil
1/2 ts Sugar
1 tb Soy sauce
2 ea Eggs lightly beaten
3 tb Cornstarch in 3 t water

* Soaked and shredded. ** Optional Bring soup stock
to a boil, add shredded pork, black mushrooms and wood
ears. Cook 2-3 minutes. Add remainder of ingredients
and seasonings (except cornstarch, eggs, and green
onion) reduce heat and simmer for 2 minutes. Thicken
with cornstarch and turn off heat. Slowly pour in
beaten eggs in a thin stream while stirring. Serve
immediately. Garnish with green onion.
If soup is to be prepared ahead of time, do not add
cornstarch and eggs until serving time. Otherwise the
egg will be overcooked and spoil the appearance. Soup
should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with
different amounts of vinegar.

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Title: TORTILLA SOUP
Categories: Soups, Mexican, Usenet
Yield: 4 servings

12 Corn tortillas
2 c Tomato sauce
-(2 standard cans)
1/4 c Onion, chopped
Pork rinds, crushed
Mozzarella cheese,
-chopped
Avocado, chopped
Oil for frying

Cut the tortillas into strips (about 1 inch wide). Fry the
tortillas in the oil until golden brown and crispy. Dry them in a
paper towel and add a little salt.

To make the soup: In a medium kettle saute the onions in a bit of
oil until they become translucent. Mix about 2 cups of water with the
tomato sauce and bring to a boil. Set aside. Add salt and pepper to
taste.

To serve: pour the soup into 4 soup bowls. Put some tortilla
strips in each bowl. Bring them to the table along with the cheese,
pork rinds and avocado. Each person adds the rest to his/her soup to
their taste. You can add some tabasco sauce to the soup to make it hot
or use any cheese that will melt when added to the soup.^?

NOTES:

* A soup with crispy tortillas — This is my recipe for a soup that
is very popular in Mexico. If you have ever wondered what to do with
some leftover tortillas that are in your refrigerator, then read
this recipe. If you haven’t wondered, then do it with fresh tortillas.

* Pork rinds are a typical Mexican snack that is sold in many
supermarkets in bulk or in the snack area.

: Difficulty: easy
: Time: 10 minutes
: Precision: no need to measure.

: I. Arieh Cimet
: Northwestern University, Evanston, Illinois, USA
: {ihnp4,chinet}!nucsrl!cimeti

: Copyright (C) 1986 USENET Community Trust

MMMMM

Mighty Mexican Pizza

Recipe By : Fast and Healthy Magazine, Jan.’94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Ground Beef
Pizza Sept23
Tomatoes Using Frozen Bread Dough
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 teaspoons cornmeal
1 loaf frozen white bread dough — thawed
1/4 pound exta lean ground beef — (or ground turkey)
2 tablespoons chopped onion
1/2 cup taco sauce
1/2 cup shredded Low Fat Cheddar cheese
3/4 cup shredded leaf lettuce
3/4 cup chopped seeded tomatoes
3 tablespoons nonfat sour cream — optional
2 tablespoons sliced green onions

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinle evenly with 1-2 tsps
of the cornmeal. Divide dough into thirds. Press or roll each into a 7″
circle. Sprinkle evenly with rest of cornmeal. Press lightly into crusts.
Place on coated cookie sheets. Prick crusts generously with fork. Bake at 450
F. for 8 minutes. (If crusts puff during baking, flatted slightly with spoon.)
Meanwhile, in medium skillet brown ground beef and onion. Drain well. Add taco
sauce and mix well. Spread evenly over partially baked crusts. Sprinkle with
cheese. Bake at 450 F. for an additional 7-9 minutes or until cheese is melted
and crusts are golden brown. Top with lettuce and tomatoes. Place 1 Tbsp of
sour cream in center of each pizza. Sprinkle with green onions.

– – – – – – – – – – – – – – – – – –

NOTES : Per pizza: 550 calories, 14 g. fat, 41 mg. chol. with beef.
To get even less fat, rinse cooked meat before using, and use Fat free cheese.