Title: Pea soup
Categories: Beans, Soups, Low-Fat, Mcdougall
Yield: 8 servings

1 c Split peas; green
1/4 c Barley
1/2 c Lima beans; dried
10 c Water
2 Onion; chopped
2 Bay leaves
1 ts Celery seed; optional
1 ts Basil
1 ts Thyme
2 Carrots
1 Potato; chopped
2 Celery; chopped
1/2 c Parsley sprigs; chopped

Recipe by: McDougall Plan Begin by placing peas, barley, and lima beans in
large soup pot with 8 cups of water, onion, bay leaves, and celery seed.
Cook over low heat, covered, about 1 1/2 hours. Then add the remaining
vegetables and seasonings and cook about 45 minutes longer. Add more water
if necessary.

HELPFUL HINTS: Also can be made without lima beans; in this case, increase
split peas to 2 cups. Freezes well. Makes a good sandwich spread; also good
on baked potatoes.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: Medivnyk (Traditional Honey Bread)
Categories: Bread, Christmas, Russian
Servings: 10

8 lg Eggs; Separated, At Room
-Temperature
6 tb Butter
14 oz Honey; Clover Or Wild
2 c Sugar
6 c Unbleached All-Purpose Flour
2 ts Baking Powder
2 ts Baking Soda
2 ts Cinnamon
Zest And Juice Of 1 Orange
1 c Strong Coffee
1 c Sour Cream
1 c Filberts Or Walnuts; Chopped
-(Optional)

Heat the honey to boiling and allow to cool. Separate the eggs, reserving
the whites. Beat the room temperature yolks with the butter until fluffy.
Add the cooled honey and beat until well blended. Add the sugar and blend
well. Sift the flour, baking powder, baking soda and cinnamon together,
then sift again. add to the honey mixture. Add the orange zest, juice,
coffee and sour cream stirring until no dry flour shows. Whip the egg
whites until stiff, then fold in a little of the whites, mixing well, then
add the rest of the whites. Stir in the chopped nuts, if using them.
Pour into buttered and floured loaf pans, rapping them to even the batter.
Bake in a preheated 325 Degree F. oven for about an hour. DO NOT open the
oven door during the first 30 minutes of baking. When done, cool on wire
racks for 10 minutes and then turn out to finish cooling. Wrap well in
heavy duty aluminum foil and store in the refrigerator.

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FIDDLEHEAD HAM CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
4 tb Flour
2 c Milk
1/2 ts Salt
1 tb Chopped parsley
1 t Chopped chives
1 1/2 c Ham — diced and cooked
3 c Fiddlehead ferns — cooked
Buttered crumbs

Make a white sauce of butter, flour, milk and salt.
Add parsley and chives to sauce.

In a casserole, alternate layers of ham, cooked
fiddleheads, and white sauce until dish is filled,
ending with a layer of sauce.

Cover top of casserole with buttered crumbs; bake at
350 degrees F until sauce bubbles and crumbs are
browned (about 30 minutes).

From “The Wild Flavor” by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Posted by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Papaya Seed Dressing ~
Categories: Salads
Yield: 3 cups

1 c White Wine Vinegar
1/2 c Sugar
1 ts Dry Mustard
1 ts Seasoned Salt
2 c Salad Oil
1 sm Onion, minced
2 tb Fresh Papaya Seeds

Place Vinegar, sugar, dry mustard seasoned salt in
blender. While blending, gradually add the salad oil
and onion. Finally, blend the papaya seeds only until
they are cut to size of coarsely ground pepper.

Use for fruit or green salads or as a meat marinade,
especially with spare ribs.

—–

RUGELACH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Ounce Cream cheese
4 1/2 Cup Flour
1 Pound Butter/margarine — softened
——RASPBERRY FILLING
2/3 Cup Raspberry preserves
2/3 Cup Almonds — chopped
——APRICOT/ALMOND FILLING
2/3 Cup Finely chopped almonds
2/3 Cup Apricot preserves
2 Cup Dried Apricots
——CHOCOLATE FILLING
1 Package German’s Sweet Chocolate
1 Cup Chopped pecans
——HONEY FILLING
1 Cup Pecans — chopped
1/2 Cup Honey
1 Teaspoon Cinnammon

Cream margarine with cream cheese in large bowl of electric mixer.
Gradually add flour. Blend well. Divide dough into four parts. Chill dough
wrapped in waxed paper for 3-4 hours. To shape: On floured surface, roll
out one portion and cut into circles w/ round cookie cutter. (You may need
to gently knead in a small amount of additional flour). Place 1/2 tsp. of
raspberry filling mixture in center of circle. Bring up two sides towards
center; or you may fold in half and form a crescent. Roll next portion of
dough into a rectangle. Spread chocolate filling mixture onto it. Roll 3rd
portion of dough into a matching rectangle and cover chocolate rectangle.
Cut into small squares. With last portion of dough, roll out and cut into
circles with cookie cutter. Place teaspoonful of apricot filling mixture in
center of circles. Top with 1/2 of a dried apricot Bring two sides of dough
towards center. If desired, with other half of dough, roll into a large
circle, then cut into triangles. Spread apricot, preserve and nut mixture
on triangles. Bake in 350 degree oven for 12-13 minutes. While hot, roll in
confectioner’s sugar. Cool and then put in airtight containers. Later,
before serving, roll in confectioner’s sugar again. Makes approx. 40
cookies. Keep in airtight containers in a cool place.

– – – – – – – – – – – – – – – – – –

Title: TEA-SMOKED GAME HEN
Categories: Chinese, Game hens, Poultry
Yield: 3 servings

1 1/2 lb Game hen
Salt; to taste
Freshly ground black –
Pepper; to taste
2 tb Chinese rice wine OR
Dry sherry
2 tb Sesame oil
3 tb Jasmine tea leaves
4 tb Alder or hickory sawdust
6 c Peanut oil; for deep-frying

Cut the bird in half, using poultry shears or a
Chinese cleaver.
Rub the halves with salt and pepper, wine and
sesame oil. Allow to marinate for 2 hours.
Dip the halves into boiling water for 1 minute.
Remove and place on a rack for drying.
Smoke the halves in a Cameron stove-top smoker for
15 minutes, using the tea leaves and the alder or
hickory sawdust.
Place the halves on a plate and steam in a bamboo
steamer for 20 minutes. Allow the pieces to cook,
then deep-fry in hot peanut oil at 375 degrees until
golden brown and crispy, about 4 to 5 minutes.
This recipe serves 3 to 4 as part of a Chinese meal.

Comments: The game hen is a relatively recent bird,
a development of modern agricultural science. However,
in old China similar birds were common and this method
of cooking remains a classic.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 02-12-1992 issue – The Springfield Union-News

Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 07/12/1994

Re-format for Meal Master by: Nancy Filbert (*Prodigy
ID# LRCE87A)

—–

Spaghetti Sauce for Canning

Recipe By : Bill Hatcher
Serving Size : 25 Preparation Time :2:00
Categories : Canning Italian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 qt plum or paste tomatoes, coarse dice — measure after
dice
4 tbsp oregano — dry
2 tbsp basil — dry
2 tbsp parsely — dry
1 tbsp paprika
1 tbsp sugar
1 head garlic, minced (about 3 to 4 tbsp) — NOT 1 clove
3 med onions — coarse chop
2 med bell pepper — coarse chop
2 tbsp oil — olive or other

Dip tomatoes a few at a time in boiling water for 30 seconds, then place in
cool water. The skins will slip right off.

Chop coarsely and put in enamelware or stainless pot big enough to hold the 8
quarts of tomatoes and other ingredients. Add spices and bring to a boil,
simmering about 10 minutes. Substitute fresh herbs/spices if you have them.
Adjust for personal taste.

Mince the garlic and coarsely chop the onion and bell pepper; sautee until
just soft in the oil.

Add to the tomato mixture and simmer another 10 minutes or so. Do not over
cook; remember, there will be further cooking during the canning proccess and
when reheating at final use.

Prepare canning jars per manufacturers instructions. It is now recommended
that when canning tomato products additional acid be added. My canner
instructions call for 2 tbsp of bottled (not fresh) lemon juice per quart of
product. Put this in jar before the sauce. I also add 1 tsp salt per quart.
Proccess in pressure canner as directed.

This recipe produces enough sauce for 7 quarts and enough left over for one
plate of pasta for the cook!

– – – – – – – – – – – – – – – – – –

Title: Blender Mayonnaise
Categories: Dressings, Salads
Servings: 4

1 lg Egg
1 tb Vinegar
1/2 ts Salt
1/4 ts Dry Mustard
1/8 ts Paprika
1 ds Cayenne Pepper
1 c Salad Oil
1 tb Lemon Juice

Put the egg, vinegar, salt, dry mustard, paprika, and cayenne in a blender
container, blending until well mixed. With the blender RUNNING SLOWLY,
gradually pour half of the salad oil into the blender container. (When
necessary, stop the blender and use a rubber spatula to scrape down the
sides.) Add the lemon juice to the mixture in the blender and slowly pour
the remainder of the salad oil into the blender container, with the
blender running slowly.

Makes about 1 1/4 cups.

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Title: TONY’S MOM’S LEMON SNOWFLAKES
Categories: Cyberealm, Cookies, Mom’s best
Yield: 60 servings

1 pk Lemon cake mix w/pudding
2 1/4 c Thawed cool whip
1 Egg
Powdered sugar

1. In a mixing bowl, combine cake mix, whipped
topping, and egg. Beat with an electric mixer on
medium speed until blended. Batter will be very thick
and sticky.

2. Drop by teaspoonsful into powdered sugar; roll
lightly to coat. Place on ungreased cookie sheet and
bake at 350F for 10-12 minutes or until lightly
browned.

Yields: 5-6 dozen

Source: Eilene Kiger – Blodgett Oregon (Tony
Hammerquist’s mom!)

—–

Title: WILD GREEN SALAD
Categories: Salads
Yield: 6 servings

4 c Escarole leaves
-=OR=- Curly Endive Leaves
– (the inner white ones),
– small Spinach Leaves,
– Hearts of Romaine
– or a mixture
4 c Mixed greens; such as:
– tender Mustard Greens,
– Radish Leaves, Arugula
– Leaves, Watercress, Rock
– Cress or Field Cress,
– Nasturtium Leaves, tender
– Dandelion Leaves, Dill or
– Fennel Greens and Hyssop
– Leaves and Blossoms
20 Mint leaves
12 Sorrel leaves
– torn or sliced
4 Scallions; chopped, -=OR=-
-Newly-pulled Onions, sliced
1/4 c Sunflower seeds, toasted

———————————-DRESSING———————————-
2 tb Plain or herbal vinegar
– such as tarragon vinegar
Salt
5 tb Sunflower seed oil
-=OR=-Extra-virgin olive oil
-=OR=- Walnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like,
and put them into a large bowl with the scallions and toasted sunflower
seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING:
Whisk everything together, taste, and adjust with more vinegar or oil as
needed. —

—–