Title: PALATSCHINKEN+
Categories: Jewish, Viennese, Brunch
Yield: 6 servings

————————–FILLING————————–
1 tb Brandy
1 c Apricot or strawberry jam

————————–CREPES————————–
1 c Flour
pn Salt
2 tb Sugar
1 c Milk
2 Eggs

———————-TO COOK CREPES———————-
Butter as needed

Stir the brandy into the jam and set aside.

Sift the flour into a bowl along with the salt and
sugar. Gradually add the milk, to make a smooth
batter. Add the lightly beaten eggs and stir again
until the batter is once more smooth.

Heat a 9 inch skillet (nonstick would be perfect) and
pour in just enough melted butter to cover the whole
surface of the pan when the pan is tilted. Pour in
enough batter to cover the pan thinly, but completely.
*Tip-Kind of rotate the pan just after batter is
poured in to spread the batter all around quickly.
It’s really easy and after a couple crepes you’ll be
an expert! Cook the crepe over medium heat until the
underside is lightly browned and the pancake is firm.
Turn the crepe over and brown it lightly on the other
side. Don’t overcook as they can become stiff. Tranfer
the crepe to a platter and cover with a thin coating
of the jam. Roll it up neatly, place it on an
ovenproof or silver platter and keep it warm in a 250
degree oven with a tea towel placed over the top.
Repeat this procedure until all the batter is used,
laying the Palatschinken side by side or stacking them
like logs. Dust the finished Palatschinken generousely
with vanilla sugar or powdered sugar and serve.

—–

Date: Wed, 23 Feb 94 17:08:00 PST
From: vmh@IntelliCorp.COM

Corn Pasta on Mushroom-Tomato Sauce (MV Lunch)
———————————————-

Here is another one of my Microwave lunches:

At home, pre-cook one to two cups of corn pasta. (I
discovered it in my local HFS). Note, that corn pasta
needs to cook longer and with more water than regular
pasta. Put pasta into lunch container.

Add: 1-2 cups of chopped Roma tomatoes and spices,
especially salt and pepper, oregano, parsley,
and chives or green onions. (You can use canned
tomatoes instead of fresh ones).

Add: as many chopped mushrooms as you want. I usually
do 6-12, depending on my mood for the day.

RED GREENS AND PEARS WITH NUT VINAIGRETTE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 qt Mixed bite-size pieces red
-greens (choose from
-Belgian endive, butter,
-leaf, mustard, oak leaf,
-radicchio, romaine, and
-salad envoy), rinsed and
-crisped
2 md Firm-ripe red or green Anjou
-pears, cored and thinly
-sliced
Salt
Pepper
—–NUT VINAIGRETTE—–
1/3 c Chopped hazelnuts
2 tb Salad oil
1 t Finely shredded lemon peel
3 tb Lemon juice
3 tb Water
1/2 ts Sugar

In a large bowl combine greens and pears. Add dressing, and salt and
pepper to taste; mix.

Nut Vinaigrette:

In a 6-8″ frying pan, stir hazelnuts in salad oil over low heat until
nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon
juice, water, and sugar.

– – – – – – – – – – – – – – – – – –

Title: FREEZER LOG
Categories: Appetizers
Yield: 6 servings

1/2 lb Sharp Cheddar cheese
8 sl Cooked bacon
1/2 ts Worcestershire sauce
1 ts Dry mustard
2 ts Mayonnaise

Combine in food processor – 1/2 lb. sharp yellow
cheese, 8 slices bacon, 1/2 tsp. Worchestershire
sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise. Blend
until bacon is minced. Form into a log shaped like
party rye bread. Wrap in plastic wrap or foil and
freeze til firm. To serve, slice, put on rye bread,

—–

Title: White Clam Sauce
Categories: Pasta, Ethnic, Shellfish, Sauces
Yield: 6 servings

1/4 c Olive oil
10 oz Whole baby clams
2 Garlic cloves,minced
1/3 c Dry white wine
4 ts All-purpose flour
1/4 ts Red pepper flakes
16 oz Minced clams
1/4 ts Salt
3 tb Chopped parsley

Drain and reserve juice in the cans of minced and whole baby clams. In
medium saucepan heat oil. Add garlic saute for 2 min. Stir in flour. Add
reserved clam juices, wine, red pepper flakes and salt. Bring to boil
simmer for 10 min. Add minced clams, baby clams and parsley. Return to
boil, then keep warm while preparing linguine. When linguine is done, pour
sauce over top and toss gently and serve. I forget how many this will
serve. Probably at least 4.

—–

Title: BLUE CHEESE DRESS*
Categories: Dressings, Side dish, Party
Yield: 1 servings

3/4 ts Salt
1 qt Mayo;. hellmenn’s
1 tb Lemon juice
1 tb Dry mustard

Mix cheese with a little hot water. Add remainder of ingredients and
mix in blender or electric mixer.
Refrigerate. Makes 1 1/2 qts. Can use pint of mayo.
and half other ingred. If you like garlic as much as I do, add
more. ENJOY! Once you try this, you’ll never buy bottled again!

MMMMM

EASY HUNGARIAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Hungarian Soups
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stewing beef
3 tb Butter
1 Onion, chopped
1 Clove garlic, minced
1 tb Paprika
2 cn (10 3/4 oz) tomato soup
9 c Water
1/4 ts Caraway seeds
4 md Carrots, sliced
4 oz Wide noodles
10 oz Frozen cut green beans
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.

Serves 8.

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Parma Roulade
Categories: Appetizers
Yield: 4 servings

8 oz Parma or other smoked ham
8 oz Cream cheese
2 Parsley sprigs, chopped
Pepper

Trim the slices of ham to neat rectangles.
Finely chop the trimmings, add the cream cheese and parsley and blend
well.
Season to taste.
Roll into sausage shapes as long as the width of the ham slices.
Place a cheese roll at one end of each ham slice and roll up.
Cover and chill for 2 hours.
Serve accompanied by slices of melon.

—–

Title: WILD RICE AMADINE *** MM
Categories: Main dish, Beef, Grains
Yield: 8 servings

2 tb Slivered almonds
1 1/2 tb Chopped green pepper
1 tb Chopped onion
1 tb Chopped chives
1/3 c Margarine
2 2/3 c Hot water
1 ts Instant beef bouillon
4 1/2 oz Wild rice; 2 pks

Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add
hot water and instant bouillon, stirring to combine. Add rice, bring to a
boil and cook slowly, uncovered 10 minutes.
Cover and let stand 5 minutes. Drain any excess liquid from rice.

—–

Title: Atjar Tumis Djamur (Mushroom Pickles)
Categories: Pickles, Mideast
Servings: 4

8 oz Mushroom, fresh; sliced
3 oz Shallots; slivered
3 c Vinegar, white
1 ts Cumin powder

Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five
minutes. Place mushrooms and shallots in a small pan (not aluminum) and
cover with a saucer and weight to hold it down. Pour vinegar mixture
over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10
to 15 minutes or until mushrooms are just tender. Remove from heat and let
mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.

Calories per serving: 35 Number of Servings: 4 Fat grams
per
serving: 0 Approx. Cook Time: 0:30 Cholesterol per serving:
Marks:

MMMMM