Title: SPROUTED RYE CAKES
Categories: Crackers
Yield: 40 servings

2 c Sprouted rye
1/4 ts Anise seeds, crushed with a
Rolling pin
1/4 ts Salt
1 Egg, lightly beaten
1 c Flour

"Chewy and quite zesty, these flavorful Sprouted Rye
Cakes are excellent with cold corned beef or pastrami.
300~F. 35 to 40 minutes Preheat the oven to 300~F.

Drain the sprouted rye very well. Finely chop it in
the food processor, blender, or by hand. (If you are
using the blender, chop the rye about 1/3 cup at a
time.) Add the anise seeds and salt and mix well.
Blend in the egg.

Mix in enough flour to form a dough that will hold
together in a cohesive ball. The amount of flour
needed will depend on how dry the sprouts were after
draining. This dough is very sticky, and you will want
to keep your fingers well-floured for the next
operation.

Using two spoons, divide the dough into small balls,
about 1 inch in diameter. Place each ball on a lightly
greased or parchment-lined baking sheet. Mash the
balls into flat circles with the well-floured palm of
your hand or the floured side of a glass.

Bake for 35 to 40 minutes, turning once after about 20
minutes, when the bottoms have browned. Yield: 30-40.

VARIATIONS: Try other sprouted grains, such as wheat
or oats.

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Title: WHOOPEE PIES
Categories: Chocolate, Appetizers, Cakes
Yield: 6 servings

1 c Sugar
1/2 c Solid White Vegetable
-Shortening
2 c Unbleached Flour
1/2 c Unsweetened Cocoa Powder
1 1/2 ts Baking Soda
1 ts Salt
1 c Milk
2 ts Vanilla Extract
FILLING:
1/2 c Butter, Softened (1 Stick)
7 1/2 oz Marshmallow Creme (1 Jar)
3/4 c Confectioners’ Sugar
1/4 c Solid White Vegetable
-Shortening
1/2 ts Vanilla Extract

Yield: About 20 “Pies”

Preheat the oven to 350 degrees F. Grease 3 or 4 baking sheets and set
aside.

TO MAKE THE PIES:

Beat the sugar and shortening in the large bowl of an electric mixer until
well blended. Mix the flour, cocoa, baking soda and salt in a medium-sized
bowl with a wire whisk until light and thoroughly combined. (Using the wire
whisk to blend the dry ingredients, in this case, makes sifting
unnecessary.) With the electric mixer running on low speed, add the flour
mixture and milk alternately to the sugar mixture, starting and ending with
the flour mixture, beating well after each addition. beat in the vanilla.

Drop the batter by heaping measuring TBLS. 2 inches apart on the prepared
baking sheets. (The little cakes will be about 2 1/2 inches in diameter
after baking) You should have about 40 cakes. Bake for 15 minutes or
until cakes spring back when touched lightly. Remove to wire racks to
cool.

TO MAKE THE FILLING:

In a large bowl, combine the butter, marshmallow creme, sugar, shortening
and vanilla. Beat for 2 minutes, using an electric mixer set on high
speed, until light and fluffy.

ASSEMBLY:

Place about 1 TBS of filling on the flat sides of half the cakes. Top with
the remaining cakes and press together so that the filling squashes out the
sides a little.

NOTE:

Because of all the butter in the filling, these pies should not be held at
room temperature indefinitely. Pies that are not to be eaten soon after
baking should be wrapped in plastic film and refrigerated or frozen for
future use.

From Comfort Food by Holly Garrison Copyright 1988

—–

Title: BOGRACS GULYAS (KETTLE GOULASH)
Categories: Main dish, Soups
Yield: 6 servings

4 tb Bacon fat
5 ea Lg onions; coarsly chopped
2 ea Lg green peppers; chopped
3 ea Garlic clove; minced
1 1/2 tb Hungarian Paprika
3 lb Stewing beef; in 1″ cubes
1 x Pepper; to taste
1 x Salt; to taste
6 oz Tomato paste
1 x Sour cream; at room temp.

Preheat oven to 325f.
Heat fat in a deep heavy pot. Cook the onions,
peppers, and garlic until the onions are limp and
transparent. Add paprika has lost its raw taste. Add
beef and remaining ingredients except sour cream.
Stir well to combine. Simmer in preheated oven for 1
1/2 to 2 hours or until the meat is tender. Adjust
oven temperature during cooking time so contents of
pot remain at a simmer. Serve in shallow soup bowls
with a tablespoon of sour cream atop each serving.

—–

Title: Cinnamon-Apple-Apricot Cake for Passover
Categories: Jewish, Cakes, Fruit
Yield: 8 portions

—————————CINNAMON-APPLE-APRICOT—————————

—————————–CAKE FOR PASSOVER—————————–

——————————–APPLE LAYER——————————–
5 lg Apples ; sliced thin 6 Dried Apricot halves ;
1/4 c Sugar -;coarsely minced
1 ts Cinnamon

————————————CAKE————————————
3 Eggs ;separated 3/4 c Matzoh Cake Meal
3/4 c Sugar 1/3 c Oil
2 ts Vanilla pn Salt
2 ts Lemon zest ;grated fine

———————————-TOPPING———————————-
1/3 c Walnuts ;finely chopped 2 ts Cinnamon
1/2 Sugar

1. Toss apples with sugar and cinnamon. Set apples and apricots aside. 2.
Om bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and
oil. Blend until smooth. In a separate bowl, whip the egg whites with pinch
of salt until stiff and glossy. Loosen batter with generous dollop of egg
whites, then fold remaining egg whites into batter. 3. Spoon half of
abatter into greased 9 inch springform pan. Arrange apples on top. Dot with
minced apricot and cover with remaining batter. Batter will be thick and
sticky; don’t worry about spreading it evenly. 4. Combine topping
ingredients and sprinkle over cake batter. Bake 50 to 55 minutes at 350
degrees. Makes 8 to 10 portions.

—–

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Lemongrass Vinegar

3 stalks of lemongrass
2 cups rice vinegar
Slice thin the bottom 8 inches of the lemongrass stalks, put
the slices lemongrass in a very clean 1-qt glass jar, and bruise
it with a wooden spoon. Add the vinegar and let the mixture
steep, covered with the lid, in a cool dark place for at lease 4
days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the lemongrass slices, pour it into 2 very clean 1/2
pint glass jars, and seal the jars with the lids.

PAN-ROASTED RABBIT WITH FRESH HERBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Game
Masterchefs New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Rabbit (3 to 4 pounds)
—–MARINADE—–
1/3 c Brandy
1/4 c Wine, red, dry
2 tb Oil, olive, extra-virgin
4 ea Garlic, cloves, crushed
2 ea Thyme, sprigs OR
1/2 ts Thyme, dried
3 ea Savory, winter, sprigs OR
1/2 ts Savory, dried
2 ea Rosemary, sprigs OR
1/4 ts Rosemary, dried
2 ea Marjoram, sprigs OR
1/4 ts Marjoram, dried
1 t Oregano, fresh OR
1/2 ts Oregano, dried
5 ea Bay, leaves, crumbled
3 tb Juniper, berries, crushed
1/2 c Oil, olive, extra-virgin
Salt (to taste)
Pepper (to taste)
1 c Wine, white, dry
2 c Stock, chicken, dark **
8 ea Garlic, cloves, peeled
1 tb Oil, olive, extra-virgin
3/4 ts Arrowroot OR
3/4 ts Cornstarch
1 tb Water, cold
1 1/2 tb Brandy
Roast Beef Puree **
Spinach ***
Beet Greens ***

** See recipes for Brown Chicken Stock and Roast Beef Puree.

*** Blanch 1 1/2 pounds of fresh spinach, stems removed, and
reserved greens from 4 beets. Drain, rinse under cold water and
squeeze out all of the liquid. Toss the greens in a skillet over
medium-high beat with 2 tablespoons of butter and until heated
through. Season with salt.

To Marinate:
ÿÿÿÿ

You can do this yourself, or you can ask your butcher to cut up your
rabbit as follows: forelegs left whole, hind legs cut into 3 pieces each
(lower joint; thigh cut diagonally into 2 pieces), rib section cut into 3
pieces, loin cut into 3 pieces, neck left whole. At least 2 days before
serving, place the rabbit in a shallow glass or enamel pan and add
marinade ingredients. Turn rabbit pieces over to coat. Marinate,
covered, in refrigerator, turning occasionally.

Preheat you oven to 325 F. Remove the rabbit from the marinade. In a
heavy large skillet, heat about 1/4 cup of olive oil over medium-high
heat. Add half of the rabbit pieces and sprinkle with salt and pepper.
Saute, turning pieces once, until golden brown, about 5 minutes. Transfer
to oven-proof casserole. Discard fat from skillet and add 1/2 cup of
white wine, scraping up all of the browned bits in the pan. Boil for 2
minutes and add the liquids out of the skillet to the casserole. Repeat
the procedure, browning the remaining rabbit, deglazing and adding rabbit
and liquid to the casserole.

Bring the brown chicken stock to a boil; skim, if necessary, and pour
it into the casserole (liquid should not quite cover meat). Place the
casserole, partially covered, in the lower third of the oven. After 50
minutes, check the forelegs, racks and loins. If they are tender, remove
them. Continue cooking until all of the remaining pieces are tender, 1 to
1 1/2 hours total cooking time (timing can vary depending on size and
tenderness of the rabbit). Transfer to serving plates and keep warm.

Meanwhile, blanch the garlic in boiling salted water for 30 seconds;
drain. Blanch again for 30 seconds, drain. Place in a small skillet with
1 tablespoon of olive oil and saute over high heat for 1 minute.

Place the skillet in the oven until the garlic is golden, 25 to 30
minutes. Cut each clove into 3 or 4 pieces; set aside.

When the rabbit is tender, place the skillet with cooking liquid over
high heat and boil until reduced by half, about 15 minutes. Skim all of
the fat from the surface. In a small cup, stir together the arrowroot and
water; whisk the mixture into the reduced cooking liquid and return to a
boil. Add brandy, adjust seasonings with salt and pepper, and skim again
if necessary. Stir in the reserved garlic pieces, and pour over the
rabbit.

Serve your rabbit with Roast Beef Puree, spinach and beet greens.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

– – – – – – – – – – – – – – – – – –

Fried Mexican Ice Cream

Recipe By : Los Angeles Times California Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint vanilla ice cream
1/2 Cup cornflake or cookie crumbs — crushed fine
1 Teaspoon cinnamon
2 Teaspoons sugar
1 egg
oil
honey
whipped cream

Use vanilla or other flavors if you prefer.
Scoop out 4 or 5 balls of ice cream, return to freezer. Mix cornflake
crumbs, cinnamon and sugar. Roll frozen ice cream balls in half the
crumb mixture and freeze again. Beat egg and dip coated balls in egg,
then roll again in remaining crumbs. Freeze until ready to use.
For thicker coating, repeat dipping in egg and rolling in crumbs.
When ready to serve, heat oil to 450 degrees. Place a frozen ice cream
ball in fryer basket or on a perforated spoon and lower into the hot oil
for 1 minute. Immediently remove and place in dessert compote. Drizzle
with honey and top with a dollop of whipped cream. Continue to fry ice
cream balls one at a time. Balls will be crunchy on the outside and just
beginning to melt on the inside.

Posted on Genie C04 T06 M176 By J.Merrill1 on 11/30/93

– – – – – – – – – – – – – – – – – –

CHILI-BEEF-POTATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Chili
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground beef
1/2 c Chopped onion
1/2 c Chopped celery
1 cn Tomatoes (16 oz), cut up
2 c Potatoes, peeled diced
1 cn Condensed beef broth
– (10 1/2 oz)
1 cn Water (1 1/3 cups)
1 t Chili powder
1/2 ts Salt
1/2 ts Worchestershire sauce
1 c Cooked or leftover peas
-green beans

Brown meat in saucepan. Drain off fat. Add onion and
celery and cook until vegetales are tender-crisp. Stir
in tomatoes, potatoes, beef broth, water, chili
powder, salt, and Worchester sauce. Cover and cook
until potatoes are tender (about 15 min.) Stir in
peas or beans; heat through. From “Better Homes and
Gardens: Good Food on a Budget” c.1971.

I personally, would use more chili powder and
Worchestershire.

Posted by Bud Cloyd

– – – – – – – – – – – – – – – – – –

Title: Hot Tuna Pasta Salad
Categories: Seafood
Yield: 4 servings

1/2 c reduced calorie mayonnaise
1/3 c realemon lemon juice
1 tb dijon style mustard
1 tb sugar
1/2 ts basil leaves
1/2 ts salt
1/2 lb medium pasta shells cooked
-and drai
2 cn tuna,chunk,light, 6 1/2 oz.
-ea, dra
2 c broccoli, flowerets, cooked
-and dra
2 c carrots, sliced, cooked
-drained

In large bowl, combine mayonnaise, lemon juice, mustard, sugar, basil
and salt; stir in shells, tuna and vegetables. Serve hot. Refrigerate
leftovers.

—–

Title: Vegetable Broth
Categories: Soups, Vegetarian, Vegan
Yield: 6 cups

3 qt Water
3 lg Leeks, washed well, ends
-removed, diced
3 lg Onions; peeled, ends removed
-diced
1 c Shallots; chopped
2 lg Carrots; peeled, ends
-removed, diced
3 c Dry white wine
1 bn Parsley stems; washed
2 Bay leaves
2 tb Black peppercorns

Place the water in a larges tock pot. Add the leeks,
onions, shallots, carrots, and wine.
Bring to a simmer over medium heat, skim the surface
and add the parsley stems, bay leaves and peppercorns.
Return to a gentle simmer, partially cover and cook
for 4 hours, adding more water if necessary to keep
the ingredients covered. Remove from heat and strain
through a fine sieve; discard solids. Cool slightly
and refrigerate until ready to use. Broth will keep in
refrigerator for up to 5 days of well covered, or
frozen for 1 month.

Nutritional info per serving:27 cal; 1g pro, 6g carb,
tr fat (3%) Exchanges: 1 veg

Source: Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/22/96

—–