Title: Cabbage Soup I.E.S.JJGF65A
Categories: Soups, Cabbage, Jewish
Yield: 6 servings

MMMMM—————–MAMA LEAH’S JEWISH KITCHEN———————-
2 Onions,coarsely chopped
1 Carrot,peeled sliced thin
6 c Beef broth (can use boul cube
1 Small head cabbage
1/2 c Sauerkraut,rinsed under cold
Running water and chopped
1 Ripe tomato,peeled chunked
1 c Canned Italian,tomatoes cut
Into chunks
1 Clove garlic,crushed
2 c Water
Salt if necessary
Lemon wedges,optional

Saute onions and carrot in corn oil in the bottom of a 5 quart
soup kettle,until softened,about 10 minutes.Combine with remaining
ingredients, (except lemon wedges)and simmer over low
heat,covered,but with lid askew for 50 minutes.Taste for salt and
serve in hot bowls.Serve with lemon wedges if desired….This is not
my favorite cabbage soup…

MMMMM

Grannie’s Peanut Butter Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Butter Or Margarine
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
1 Tsp Vanilla
1 Cup Peanut Butter, Creamy Or Chunky
2 Eggs, Beaten
1 1/4 Cups All-Purpose Flour
1 Cup Bran
3/4 Cup Rolled Oats
2 Tsp Baking Soda

1) Melt butter. Beat together with the sugars, vanilla, peanut butterand eggs.
2) In a separate bowl, combine the flour, bran, oats, and baking soda.
3) Stir mixture into butter mixture.
4) Drop by teaspoonsonto ungreased cookie sheet.
5) Bake at 350 degrees for 15-18 minutes.
6) Remove to a rack to cool.

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NOTES : Category: Cookies
Main Ingredient: Peanut Butter
Servings: 8

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Title: Impossible Pizza Pie
Categories: Main dish, Pies
Servings: 6

2/3 c Onion; chopped
1/3 c Parmesan; grated
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1 c Prepared pizza sauce
1/4 c Parmesan; grated
3 1/2 oz Pepperoni; sliced
1/3 c Onion; chopped
1/2 c Green pepper; chopped
1 1/2 c Mozzarella; shredded

Heat oven to 425. Grease pie plate, 10 x 1 1/2″ Sprinkle 2/3 c. onion and
1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 sec.
in blender on high. Pour into pie plate. Bake 20 min.
Spread pizza sauce over top. Top with remaining ingred. Bake 15-20 min.
or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1 qt. square
or round casserole. Decrease Parmesan cheese to 2 tb., eggs to 2 and baking
mix to 1/2 c. Divide remaining ingred. amts in half. Decrease beat time to
10 sec. and second baking time to 10-15 min. HIGH ALT>For 1/2 recipe: use
1 1/2 qt round or 1 qt. square casserole.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Lawrence Kellie

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Chicken Wild Rice Dish

Recipe By : Country Woman Magazine, 6/97
Serving Size : 12 Preparation Time :0:30
Categories : Casseroles Do Ahead
Entree Low-Fat
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb mushrooms — fresh, sliced
1 c celery — chopped
1 c sweet red pepper — chopped
2/3 c green onions — chopped
2 ea garlic cloves — minced
1/3 c saute Butter, Mrs. Bateman’s Butterlike (tm
2 ea chicken bouillon cube
2 c water
1 1/2 qt cooked chicken — cubed
1 qt cooked wild rice
1 qt cooked long-grain brown rice
1/2 lb cheddar cheese, lowfat — shredded
2 1/4 tsp salt
1 1/2 tsp dried basil
1/2 tsp pepper

In a kettle, saute the first five ingredients in the butter substitute
until tender. Add remaining ingredients and mix well. Spoon into a
greased 13 x 9″ baking dish. Cover and bake at 350 F. for 75 minutes.
Uncover and bake for 15 minutes longer or until heated through.

This dish may be assembled and refrigerated overnight. Remove from the
refrigerator 1 hour before baking.

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Title: CHOCOLATE MALTED ICE BOX PUDDING
Categories: Puddings
Yield: 6 servings

3 c Heavy cream
3 tb Malted milk powder
1 tb Icing sugar
1/2 ts Vanilla
4 oz Milk chocolate; 4 squares
-finely grated
1 oz Semi sweet chocolate;1 squr
-finely grated
4 sl Pumpernickel bread;made
-into soft, day old bread
-crumbs

Beat 2 1/2 cups cream with malted milk powder and icing sugar in a large
bowl until stiff. Beat in the vanilla. Fold in the grated chocolate. Fold
in the bread crumbs.
Spoon the mixture into a 1 1/2 – 2 qt souffle dish. Refrigerate, covered
overnight.
No more than three hours before serving, beat the remaining 1/2 cup
cream in a medium bowl until stiff. Using a pastry bag, pipe the remaining
cream in concentric circles in concentric circles over the top. Keep
chilled until ready to serve.
SERVES: 6-8

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Title: Strawberry Lemonade
Categories: Beverages Fruits
Servings: 4

1 qt Fresh Strawberries, Hulled 3 c Cold Water
3/4 c Lemon Juice 3/4 c Sugar *
2 c Club Soda, Chilled 1 x Ice
1 x Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade.
** Garnishes could be more strawberries and/or mint leaves.
—————————————————————————

In blender containier, puree strawberries. In pitcher, combine pureed
strawberries, water, lemon juice, and sugar; stir until sugar dissolves.
Add club soda. Serve over ice and garnish with strawberries and/or mint
leaves.

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KARTOFFELPFANNKUCHEN (POTATO PANCAKES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Potatoes — (2 Large) *
3 c — Water
1 t Lemon Juice
1 ea Potato — Boiled, Mashed
1 ea Egg — Large, Beaten
2 tb Milk
1/2 ts Salt
1 x Vegetable Oil — As Needed

* Potatoes are grated on medium grater. 2 1/2 Cups
Approx.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Grate raw potatoes into water to
which lemon juice has been added. Place potatoes in a
strainer or cheese cloth and drain off liquid. Drain
well. Beat raw and cooked potatoes with egg, milk, and
salt to form a batter. Using 3 T oil for each batch,
drop batter for 3 or 4 pancakes at a time in hot oil
in a large frypan. When firm on the bottom side,
loosen edges and turn. Brown on other side. Remove,
drain on paper towel, and keep warm. Continue until
all batter is used. Serve immediately. NOTE:
If potato cakes are served with meat, sprinkle with
salt. Sprinkle with sugar if served with applesauce.

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APPLE-LOVAGE CHUTNEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Preserves Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Apples, cored and chopped
1 c Lovage, fresh
1 md Sweet red pepper, cored,
Seeded and chopped
1 md Red tomato, cored, peeled,
Chopped
1 md Green tomato, cored, chopped
1 md Onion, peeled and chopped
3 Garlic cloves, minced
1 c Golden raisins
1/4 c Fresh ginger, peeled, minced
1 c Light brown sugar, packed
1 c White wine vinegar
1 tb Mustard seeds
1 t Celery seeds

Combine all ingredients in non-reactive pan. Bring to
boil over med-high heat, stirring constantly. Reduce
heat to med-low and simmer, uncovered, stirring
frequently, for 45 mins, or until thickened.

Prepare jars, lids and boiling water bath. Fill jars
with hot mixture, leaving 1/4 inch headspace. Wipe
rims with clean towel and attach lids securely.

Place jars in boiling water bath, and when the water
returns to the boil, process for 15 mins.

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MISSING EGG SANDWICH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Firm tofu, mashed
1 Green onion, finely chopped
2 tb Eggless mayonnaise
1 tb Pickle relish
1 t Mustard
1/4 ts Each ground cumin, turmeric
And garlic powder
Pinch of salt

Combine all ingredients and mix thoroughly. Serve on
whole wheat bread with tomato and lettuce.

Source: Food for Life, Neal Barnard, MD, Library No.
613.262B, Page 244

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Title: JANSSON’S TEMPTATION
Categories: Vegetables, Swedish
Yield: 4 servings

6 md Sized potatoes, peeled and
-cut into 2×1/4 inch strips
-2 tbsp butter
2 md Size onions, thinly sliced
1 3-1/2 oz can Swedish anchovy
-fillets
1 ds Of pepper
2 tb Bread crumbs
3 tb Butter
3/4 c Cream or half and half

Preheat oven to 400F. Keep potato strips incold water
to prevent discoloration. Melt 2 tbsp butter in
skillet and add onions; cook until soft but not brown,
about 5 minutes. Pat potatoes dry. Arange layers of
potatoe, onion and anchovies in a greased 1 1/2 to 2
quart baking dish. Begin and end with potatoes. Dot
casserole with butter and sprinkle with pepper and
bread crumbs. Pour cream around the casserole. Bake in
the center of the oven until the potatoes are tender
and most of the liquid is absorbed, about 45-60
minutes. Serves 4-6.

Origin: Cookbook Digest, Nov/Dec 1991 Shared by:
Sharon Stevens

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