Tuna Noodle Casserole. Very Simple.

Recipe By : Jenny72392
Serving Size : 1 Preparation Time :0:00
Categories : Maindish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Can tuna
1 Bag wide egg noodles
1 cn Cream of mushroom soup
1 cn Cream of celery soup
Half cup grated cheddar
Cheese
1 tb Grated onion.

Cook noodles and drain tuna. Mix all ingredients together in a buttered
casserole. Top with a little of the cheese and some cracker crumbs.
Bake
at
350 for 40 minutes or until bubbly.

– – – – – – – – – – – – – – – – – –

NOTES : Posted on: America Online 93-04-27 18:01:57 EDT

SRI LANKA MALU SOUP FISH LENTILS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Fish
Pulses

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----MALU SOUP----- 200 g Fish 2 Onion 1 Tomato 50 g Lentils 1/2 ts Coriander 1 t Cumin 1/4 ts Pepper, White 1 l -water 25 g Ghee 1 Curry Leaf Sprigs 2 ts Lime juice ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish in a pan and add half the onion, the tomato, lentils, coriander, cumin, pepper and water. Cook over a medium heat for approximately 45 minutes, then blend and strain the liquid. Heat the ghee and stir fry the remaining onion and curry leaves Add to the fish soup and just prior to serving sprinkle the soup with lime juice. ISBN 962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: ANOTHER CURRY POWDER
Categories: Misc
Yield: 1 /2 cup

3 tb Coriander seeds
2 tb Cumin seeds
2 tb Tumeric
1 tb Mustard seeds
2 1/2 ts Fennel seeds
Seeds of 8 cardamon pods
8 Cloves
1 1/2 ts Ground ginger
1 1/2 ts Black peppercorns
1/4 ts Freshly grated nutmeg
1/4 ts Cayenne

In a bowl, combine all the ingredients. Spread mixture out on a jelly
roll pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches
with an electric spice or coffee grinder and strain it through a
sieve into a bowl. The curry powder will keep six months in a tightly
sealed jar in a cool dark place. Use to season soups and stews.

—–

2 packages cream cheese (8 oz.)
3 cups powdered sugar
2 packages Dream Whip
4 bananas
Blueberry can pie mix
2 prepared pie shells

Combine first three ingredients. Slice bananas over pie crust. Fill pie
with filling and top with blueberry mix. Store in refrigerator or serve
immediately.

Title: Medianyk (Honey Cake)
Categories: Cakes, Christmas, Russian
Servings: 10

4 oz Butter
4 lg Eggs
14 oz Honey
14 oz Unbleached All-Purpose Flour
-; 3 Cups
1/2 ts Ground Ginger
1/2 ts Ground Nutmeg
1/2 ts Ground Cloves
1 ts Cinnamon
2 ts Baking Powder

Cream the butter and separate the eggs. Add the room temperature yolks,
one at a time, to the butter and beat well. Mix in the honey. Sift the
flour, baking powder, and spices twice and add to the butter mixture.
Whip the egg whites until stiff. Fold a little of the egg whites into the
batter, then add the rest of them, folding them gently into the batter.
Pour the batter into a guttered and floured loaf pan. Bake in a preheated
350 Degrees F. oven until firm on top and a toothpick inserted in the
center comes out clean, about 1 hour. Cool, in the pan, for 10 minutes,
then remove and finish cooling on a wire rack.

MMMMM

Title: Slow Cook Sweet and Sour Pork
Categories: Crockpot, Pork, Onion, Vegetable
Yield: 1 servings

2 lb Cubed pork
3 tb Soy sauce
1/4 c Vinegar
1 sm Onion, sliced
2 Tomato, cut in slices
2 tb Cornstarch
1/4 ts Ginger
1/4 c Brown sugar packed
2 Green peppers, cut into
-strips

In slow cooker mix pork with cornstarch. Then mix in remaining
ingredients except green pepper and tomatoes. Cook on low for 8
hours. Stir in green pepper and tomatoes. Cook on high for 10
minutes. From: Jim Bodle

MMMMM

Title: SPLIT PEA SOUP
Categories: Penndutch, Soups
Yield: 1 servings

1 c Split peas
1 ea Ham bone
3 qt Water
1 T Onion, minced
3 T Butter
3 T Flour
1 t Salt
1/8 t Pepper
2 c Milk

Wash and soak peas in water to cover, overnight. In the morning drain
off the water and cover with 3 quarts of fresh water. Add the ham bone
and onion and cook until peas are soft. Rub through a sieve. Melt the
butter and stir in the flour until well blended and smooth. Add the
salt, pepper and milk and cook, stirring constantly until the mixture
thickens. Combine with the strained liquid and cook until rather
thick. Serve hot.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

—–

SFINCI DI SAN GIUSEPPE (St. Joseph’s Day Frit

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Celestino Drago
1 pound Ricotta
los Angeles restaurant
1/4 cup Semisweet chocolate
Food of southern italy
finely chopped
1 Quart olive oil
1/3 cup Powdered sugar
–Cream Puff Pastry
1 teaspoon Vanilla
1 cup Water
2 tablespoon Mixed glaceed fruit — or
1/2 cup Butter — or 1/2 cup
citron or orange — finely
unsalted butter with 1/4
chopped
teaspoon salt
1/4 cup Chopped pistachio nuts
1 tablespoon Sugar
and/or toasted almonds
1 cup Flour
1/4 cup Heavy whipping cream
4 Eggs — at room temperature
–Ricotta Filling
Powdered sugar

Heat olive oil to 350 degrees. Carefully drop Cream Puff Pastry batter, by
tablespoonfuls, into hot oil, using finger or another spoon to dislodge dough.
Fry small batches or oil will cool off and fritters will be soggy.
Fritters will urn themselves over (as bottom of fritter cooks it expands and
becomes lighter than top, which keeps fritters turning). If fritters don’t
turn, turn with spoon. Fritters should almost triple in volume. When fritters
are golden brown, remove with slotted spoon to dish lined with paper towels to
drain excess, oil.

Or tear open fritters and fill with Ricotta Filling and dust with powdered
sugar. Serve immediately. Fritters are best hot; they do not keep well and
cannot be reheated successfully. Heap on plate and serve. Makes about 25
fritters.

Note. Fritters may be eaten unfilled. After frying, simply dust fritters
generously with powdered sugar.

For cream puff pastry Place water, butter and sugar in heavy saucepan and
bring to boil over high heat. Add flour all at once, lower heat, and stir
vigorously with wooden spoon until batter makes soft cohesive mass that does
not stick to sides of saucepan. Keep stirring batter over low heat about 2
minutes. When dough is quite cohesive and maintains ball shape as you spin it
around pan, remove pan from heat.

Transfer mass of dough to bowl to cool about 10 minutes. When tepid, add 1
egg at time, beating in thoroughly. Batter should be firm enough to stand up
in peaks. More eggs will increase fluffiness. Do not make dough too sot.
Dough must hold shape readily when pushed around with spoon. Before adding last
egg, test batter in hot oil.

Dough is best used just after making. Dough can be stored, covered, in
refrigerator up to 2 days. Let dough come slowly to room temperature before
using and rebet dough.

For Ricotta Filling Combine ricotta, chocolate, powdered sugar, vanilla,
fruit and nuts in bowl and mix well. Whip cream until thick and fold into
other ingredients in bowl. Filling can be made up to 1 day ahead and stored in
refrigerator.

In his book “The Food of Southern Italy,” Carlo Middione writes that there is
a dish “without which no Southern Italian could live: Sfinci di San Giuseppe.”
As the name implies, the fritters, filled with ricotta, are traditionally
served on St. Joseph’s Day. But they’re so delicious they make good eating any
day of the year.

[75236,732] SICILI.TXT/Asc Bytes: 13572, Count: 22, 03-Jan-93 MM by
Cathy Svitek

– – – – – – – – – – – – – – – – – –

Title: SUGARPLUMS
Categories: Gift, Low-fat, Cookies, Dessert
Yield: 24 servings

4 oz Dried figs; 1/6 c per oz
2 oz Almonds, slivered; 1/6 c/oz,
-toasted
2 tb Cocoa
1/2 ts Cinnamon, ground
1/4 c Honey; or corn syrup
1 ts Grated orange zest
2 ts Amaretto; or orange liqueur
1/4 c Sugar

1/4 ts almond extract may be substituted for 2 ts Amaretto.

Dried fruits taste sweeter than candy and also provide fiber and
potassium.

Pulse figs, almonds, cocoa, and cinnamon in food processor just until
almonds and figs are the size of peppercorns. Add honey, orange
zest, and Amaretto and pulse 3-4 times, just until mixed in. Form
mixture into 1″ balls and roll in sugar.

Store in airtight container in cool, dry place for up to 1 week.

Per piece: 77 calories, 2 gm fat.

Presented by Anne Steirer at a “Healthy Holiday Gifts” seminar on
Oct. 24, 1995.

—–

Torpedoes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lender’s Bagelettes (the tiny ones)
Dijon mustard
Swiss or extra-sharp cheddar cheese — (good quality)
Onion — thinly sliced
Paprika

Preheat oven to 400F.

Separate the bagelettes. Place on cookie sheet.

Spread each half bagelette with a good amount of Dijon mustard. Place the
thinly sliced onion on top. Place a thick slice of cheese atop the onion
and sprinkle with paprika. Place in oven and bake until the cheese is
melted and starting to brown.
Make plenty because they disappear fast!

– – – – – – – – – – – – – – – – – –