1/4 c minced parsley
1/4 c minced onion
1 large clove garlic, minced or pressed
6 T lemon juice
1/8 tsp cayenne
1/2 tsp salt or to taste
1.5 c drained chickpeas
1.5 c sliced zucchini or yellow crookneck squash
6 T bean liquid from the can

Whisk together everything but the chickpeas and squash.
Stir in the chickpeas and squash. Let marinate in the fridge
for at least a few hours for flavors to blend.

POT ROAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Roast
6 Potato, halved (no need to
-peel)
1 pk Onion soup mix
3 Onion, peeled and quartered
4 Carrots, cut into 2″ length
1/2 c Water

I, too, love knowing that my dinner is already cooking ~- even on
days that I don’t work (outside the home, that is!). I have fallen
into the trap of making two recipes over and over. One or the other
is always simmering when out-of-town guests are expected. (My
husband’s family is notorious for showing up later than expected.
Crock pot meals are fabulous for times when you don’t know when
dinner will be served!) Put the veggies on the bottom and the meat on
top. Season meat with salt and pepper. Pour water over all. Simmer
all of the above on low all day. Sometimes I add an envelope of onion
soup mix or a small can of whole tomatoes for a variation. The meat
falls apart and is wonderful!

– – – – – – – – – – – – – – – – – –

Rocks

Recipe By : Suburban Cookie Book Portage PA
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Brown Sugar
1 Cup Shortening
1 Cup Figs,Raisins Or Dates — chopped
1 1/2 Cups Rolled Oats
1/2 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Cup Nuts — chopped
2 Eggs — well beaten
2/3 Cup Sour Milk
2 Cups Cake Flour — sifted
1/2 Teaspoon Cloves
1/2 Teaspoon Salt
1 Teaspoon Cinnamon

Cream shortening and sugar, add eggs beating thoroughly. Measure sifted
flour and sift with baking powder, baking soda, salt and spices. Add rolled
oats. Add alternately with milk to first mixture. Add nuts and fruit. Mix
and drop by teaspoonfuls on oiled baking sheet. Bake in 375 degree oven
about 12 minutes. Yields 50 servings.

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NOTES : This recipe came from a cookie cookbook that was given to me from my
husband’s grandmother. Which was put together by the women in her Portage,
Pennsylvania town.

Title: NO-COOK APPLE RASPBERRY JAM
Categories: Desserts, Jams
Yield: 4 servings

3 c Fully ripe raspberries
1/2 c Finely ground peeled and
-cored apples
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin

Thoroughly crush the berries, using a potato masher,
sieve half of the pulp to remove some of the seeds, if
desired; measure 1-1/2 cups of prepared berries; pour
into a large bowl. Add apples. Add sugar to bowl;
mix well; let stand 10 minutes. Add lemon juice and
liquid fruit pectin to bowl; stir for 3 mintes. ( A
few sugar crystals will remain) Ladle jam into clean
containers, leaving 1/4 inch headspace; cover with
tight fitting lids; let stand at room temperature
until set ( may take up to 24 hours) store in
freezer. Jam can be stored in the refrigerator if
used within 3 weeks. Makes 4-1/2 cups.

Origin: Appeal (quarterly publication for Overwaitea
Foods.) Shared by: Sharon Stevens.

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DEEP-FRIED SESAME SEED BALL – JIEN DUY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Oriental Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Glutinous rice powder
2/3 c Boiling water
2 Chinese brown slab sugar
-(sticks)-
-ÿÿ
1/2 c Dark brown sugar
1/2 c Sweet red bean paste
1/2 c Sesame seeds
Peanut oil for deep-frying

PLACE THE GLUTINOUS RICE POWDER in a mixing bowl.
Bring the water to a boil and add the sugar; stir
until completely dissolved. Pour sugar water into the
rice powder; stir until well mixed. Gather the dough
into a ball and knead until smooth. Cut dough in half
and roll each half into two 10-inch long rolls. Cut
each roll into 10 pieces. Take one piece and roll into
a ball. Flatten it and place a 1/2-inch round piece of
sweet red paste into the center of dough. Fold over
sides to enclose filling and roll into a ball. Repeat
until all the balls are made. Wet your hands with
water and roll one ball in your hands to moisten the
ball. Dip the ball into a dish of sesame seeds until
the entire surface is covered. Press lightly to help
the seeds adhere. Add enough oil to a wok to a depth
of 2 1/2-inches. Heat to 350F. Deep fry balls for 8 to
10 minutes. As they expand in the oil, take a pair of
chopsticks and squeeze the balls to help them expand
and fill with air. The balls should triple in size,
float to the top of the oil and turn golden brown.
Remove and drain on paper towels. Makes about 20 balls.

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Applesauce Kugel (Pareve)

Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :1:30
Categories : Casseroles Kugels Passover
=0D
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Broad Egg Noodles — cooked as directed
2 Cups Applesauce, Unsweetened
6 Each Eggs — beaten
1 Teaspoon Salt
2 Teaspoons Cinnamon
1/2 Cup Margarine — melted
2 Teaspoons Vanilla Extract
1 Cup Granulated Sugar

Pre-heat oven to 325 degrees F.

Combine margarine and sugar in a large mixing bowl. Whisk in eggs,
beating until light and frothy. Add remaining ingredients, including
noodles. Pour mixture into lightly greased 4-quart baking dish (10 x 12
inches). Bake for 1 hour. Let cool completely before cutting, then
reheat.

Freezes well.

– – – – – – – – – – – – – – – – – –

Menudo (Tripe)

Recipe By : Roxana Payton (roxalot@indirect.com)
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb tripe
3 cloves garlic — minced
1 cup hominy
1 cup cold water
1 tsp. chile powder
1 tsp. brown sugar
1 Pinch salt

Cut tripe into small pieces. Simmer in water for about an hour. Remove
from water. Fry in fat to which has been added garlic and hominy. When
browned remove from fire. Add chile powder, sugar, salt, water. Replace
on fire and cook 15 minutes

– – – – – – – – – – – – – – – – – –

Title: OLIVE OIL-LEMON MARINADE
Categories: Sauces, Grill
Yield: 1 cup

2/3 c Olive oil
1 ea Lemon juiced
1 ts Lemon thyme
Pepper, to taste

Combine all the ingredients in a small container.
When brushing on the vegetables as they grill, swirl
the mixture around with a brush to ensure that the oil
lemon remain well mixed.

Use to baste grilling vegetables as they grill. Works
especially well with broccoli or carrots.

Nava Atlas, “Vegetarian Celebrations”

—–

West Indies Pepper Pot Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Salt Pork
1 1/2 pounds Short Rib of Beef — 3″ pieces
1 1/2 pounds Stew Beef — cut into 2″ cubes
12 cups Water
1/2 teaspoon Dried Thyme
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
Lg Onion — peeled diced
Cloves Garlic — crushed
Scallions — with some tops *
2 tablespoons Salad oil
Lg Green Pepper — cleaned **
10 ounces Fresh Spinach, washed — trimm
10 ounces Fresh Kale — washed trimmed
1 can Okra — drained (15 1/2 oz.)
Med Sweet Potatoes — ***
Lg Tomato — peeled cubed

* cleaned and sliced ** and chopped *** peeled and cubed Put salt pork
and short rib pieces in a large kettle; brown ribs on all sides. Add stew
beef and brown on all sides. Pour in water and slowly bring just to a boil.
Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour,
occassionally removing any scum that rises to the top. While meat is
simmering, saute onion, garlic, and scallions in heated oil in a skillet
until tender. Add green pepper and saute 1 minute. Remove from heat and set
aside.
After meat has cooked 1 hour, add sauteed vegetables and other ingredients to
the kettle. Continue to cook slowly, covered, about 30 minutes, until
vegetables and meat are cooked. Remove from heat and cool slightly. Take out
short ribs and cut off and discard any fat. Cube meat and return to kettle.
Reheat, if necessary. Serves 8.

– – – – – – – – – – – – – – – – – –

Title: Snickerdoodles
Categories: Cookies, Desserts
Servings: 54

1 c Butter or margarine
3/4 c Brown sugar; packed
3/4 c Sugar; +plus+
1 t Sugar
2 Eggs
1 3/4 c Flour, all-purpose
2 c Uncooked oats
2 t Cinnamon
1 t Baking soda
1/2 t Salt; (optional)

Heat oven to 375′. Grease cookie sheet.
In large bowl, beat together butter, brown sugar and 3/4 cup granulated
sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine
flour, oats, 1 teaspoon cinnamon, soda and salt. Add to sugar mixture; mix
well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small
bowl, combine remaining 1 tablespoon sugar and 1 teaspoon cinnamon;
sprinkle lightly over each cookie. Bake 8 to 10 minutes. Cool 1 minute on
cookie sheet; remove to wire cooling rack.

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