4 1/2 c. all-purpose flour
1/2 c. granulated sugar
1 tsp. cinnamon
2 tsp. baking powder
3/4 lb. sweet butter, softened
4 eggs
2 tbsp. rum

Makes 3-4 dozen.

Sift the dry ingredients into a bowl. Make a well in the center
and put the softened butter, eggs and rum in well. Gradually mix
the flour into other ingredients. Let the mixture, which will be a
paste, stand at room temperature, uncovered, for 2 hours. Divide
into small balls the size of 2 tablespoons, and cook them in a
waffle iron. Cool on a rack and store as for cookies. (Note –
Belgians eat these like cookies instead of as a breakfast food).

Chicago Deep-Dish Pizza

Recipe By : Pasquale Bruno, Jr.
Serving Size : 6 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup warm water — 105-115 degrees
1 envelope active dry yeast — 2 1/5 teaspoons
2 teaspoons sugar
3 cups flour, all-purpose (unbleached)
2 teaspoons salt
1/4 cup corn oil
2 teaspoons olive oil
1 pound Italian sausage — casing removed
2 cans plum tomatoes — drained
2 cloves garlic — peeled and pressed
1 teaspoon dried oregano — crumbled
1 teaspoon dried basil — crumbled
3/4 pound mozzarella cheese — cut in 1/8″ slices
3 tablespoons grated Parmesan cheese — fresh
Salt and pepper — to taste

1. To make the dough: Pour water into a large mixing bowl. Sprinkle yeast
over water. Add sugar and stir to dissolve. Let stand for 10 minutes.

2. Add flour and salt; stir to combine. Add corn oil and mix until a dough
is formed. Knead by hand or in a heavy-duty mixer with a dough hook at least
6 to 7 minues, until completely smooth and satiny. (The dough can also be
made in the food processor, but use cool water.)

3. Lightly dust a large bowl with flour. Place dough in the bowl, dust the
top with a little flour, and cover with plastic wrap and then aluminum foil.
Let stand on the kitchen counter for 20 minutes. Refrigerate overnight.

4. The next day, lightly oil a 14-inch pizza pan that is 2 inches deep with
the 2 teaspoons of olive oil. Place the dough in the center of the pan.
Using your palms, stretch and push the dough toward the edge of the pan (as
the dough warms up, it will be easier to stretch). Pull the dough up the
side of the pan, pressing it against the side with your fingers (only about
1/4-inch of the pan sides should be showing) until it is quite thin. Cover
and set aside. (The dough can be made to this point and held, covered, about
1 hour until the topping is ready.)

5. To make the topping: Cook sausage in a saute pan over medium heat,
breaking it up and pressing it with the back of a wooden spoon to from large,
thick chunks, until just cooked through, about 4 minutes. Drain excess
grease from pan. Set sausage aside.

6. Place tomatoes in a mixing bowl. Crush completely with your hands and
drain. Crush again, then drain again. (You should have about 2 cups.) Add
garlic, oregano, basil, salt and pepper; stir. Set aside.

7. Arrange mozzarella slices, overlapping them slightly, over the crust.
Spread tomato mixture evenly over cheese. Sprinkle with Parmesan cheese and
arrange sausage evenly over tomatoes.

8. Bake on the bottom rack of a preheated 450-degree oven until the crust is
golden and pulls away from the sides of the pan, about 18 to 20 minutes. Let
stand for 10 minutes before serving.

– – – – – – – – – – – – – – – – – –

NOTES : In the topping, try pepperoni slices, bell pepper, onion or
mushrooms, alone or in combination, at your discretion.

Title: Polpette (Meatballs)
Categories: Main dish, Meats
Yield: 4 servings

1 lb Ground beef
2 ts Parsley
1 ea Slice white bread
1/8 ts Grated nutmeg
1/4 c Olive oil
1 ea Small lemon
2 ea Garlic cloves
1 ea Egg
1 x Salt and pepper

These polpette are glorified meatballs that have that typically
Italian flavor given by a mixture of lemon peel, garlic, and parsley
that is known as gremolada. This is a recipe from Lombardy.

Mince finely together the zest of 1 small lemon, 2 teaspoons parsley,
and 2 cloves of garlic. Add to this the ground beef, together with
the salt, pepper and nutmeg. Stir in the crumbled white bread that
has been soaked in milk and squeezed dry. Finally, stir in 1 beaten
egg. On a floured board, form the mixture lightly into small
flattened cakes about 1/2 inch thick and 1 1/2 inches wide. Do not
work the mixture or press it too much. Brown the cakes in 1/4 cup hot
olive oil for about 2 minutes on each side. Drain them and serve at
once.

1958 CHAMBERLAIN, Samuel
Italian Bouquet
Gourmet Distributing
Corporation
New York.
: RECIPE CLIPPED by Michael Prothro

MMMMM

Title: Crunchy Granola
Categories: Snacks, Diabetic
Yield: 16 servings

3 1/2 c Old-fashioned oats 1/4 c Sunflower or millet seeds
1/2 c Wheat germ 1/4 c Honey
1/2 c Coconut 1/4 c Oil
1/4 c Sesame seeds 1 tb Vanilla
1/4 c Almonds 1/2 c Raisins, reserve

NOTE: Approx 3/4 tsp of honey (12 calories) per serving.

Mix all together with electric mixer, spread evenly on 2 baking
sheets with edges, and bake in 250 F oven until golden brown (45 to
60 minutes).

Turn and stir after 30 minutes. Remove from oven, add raisins. Cool
and store in plastic bag. This is very good with milk for breakfast.
Makes 5 1/2 cups.

1/3 cup – 188 calories, 1 1/2 starch, 1 1/2 fat exchange 24 grams
carbohydrate, 5 grams protein, 8.9 grams fat, 3.7 grams fiber 9.2 mg
sodium, 176.3 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

Try granola in place of nuts for crunch in a plain cookie recipe.

MMMMM

PARSNIP CAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Parsnips
2 tb Flour
1 pn Mace
2 tb Melted butter
Salt and pepper
Large egg
8 tb Breadcrumbs (heaping)
Oil for frying

Peel and slice the parsnips, then boil in salted water
until tender. Drain and mash them well. Add flour,
mace, melted butter, salt and pepper, then form into
small flat, round cakes. Dip into the beaten egg,
then into the breadcrumbs, and fry in hot oil until
brown on both sides.

– – – – – – – – – – – – – – – – – –

Stuffed Soft-Shell Crawfish

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

24 Crawfish,soft-shell,fresh

2 tb Butter or margarine

Butteermilk

Flour

Oil for frying

Hollandaise sauce

– – – – – – – – – – – – – – – – – –

Babka with Various Fillings

Recipe By : Ultimate Bread Machine Cookbook/ Tom Lacalamita p. 156
Serving Size : 12 Preparation Time :0:00
Categories : All About Breads- Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
2 tablespoons milk — additional
2 large eggs
1/2 teaspoon vanilla extract
3 1/2 cups flour — (all purpose)
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons unsalted butter — or margarine
2 1/2 teaspoons yeast

(PICK A FILLING:)

CINNAMON SUGAR BABKA FILLING:
2 tablespoons unsalted butter — softened
1/4 cup sugar
1 teaspoon cinnamon

CHOCOLATE BABKA FILLING:
1/4 cup cocoa
1/2 cup sugar
1/4 cup melted unsalted butter
1/3 cup coarsely chopped pecans

CHEESE BABKA FILLING:
8 ounces farmer’s cheese
2 tablespoons sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
1/4 cup dark raisins

CRUMB TOPPING:
1 tablespoon unsalted butter — softened
2 tablespoons sugar
2 tablespoons flour
2 pinches cinnamon

EGG WASH:
1 large egg white — beaten with:
1 teaspoon water

All ingredients must be at room temperature.

Add ingredients except for filling, crumb topping, and egg wash in the order
specified in your machine’s manual.

Use DOUGH setting.

At the end of the program, press CLEAR/ STOP. To punch dough down,
press START and let knead for 60 seconds. Press CLEAR/ STOP again.
Remove dough and let rest 5 minutes before hand-shaping.

HAND- SHAPING TECHNIQUE:
While the dough is rising, prepare your filling of choice by blending
ingredients
together with a fork til crumbly. To make crumb topping, blend all ingredients
with a fork til crumbly. Chill both til ready to use.

Lightly grease a 4 -1/2 x 8 -1/2- inch loaf pan. On a lightly floured surface,
roll the dough into a 10 x 20-inch rectangle. Cover with filling up to 1 -inch
from edges.
Roll up lengthwise, jelly roll fashion. Pinch seam and ends together securely
together
so that they do not open during baking.

Carefully place babka in prepared pan. Fold ends under and shape into an “ S ”
so that it fits into the pan. Cover with a clean kitchen cloth and let rise til
doubled in size.

OVEN: 350

Form a crease in the top of the risen babka with the side of your hand.
Brush with egg wash and cover with crumb topping.

Bake approximately 30 to 35 minutes, or til golden brown.
(If babka begins to brown too quickly, cover top with foil..

Remove from pan and cool on a wire rack.

VARIATIONS:

CHOCOLATE FILLING:
Blend together cocoa and sugar. Brush surface of babka with melted butter.
Sprinkle with cocoa-sugar mixture and pecans.

CHEESE FILLING:
Blend all ingredients together except the raisins.
After spreading the cheese filling on the babka, sprinkle with raisins.

– – – – – – – – – – – – – – – – – –

NOTES : This sounds outrageous!…

Polenta Pie (From My Garden)

Recipe By : From My Garden
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell:
1 cup cornmeal or Polenta
4 cups boiling water or vegetable stock
2 cups corn kernels
3 tablespoons chopped rosemary
1/2 cup grated Parmesan
Filling:
3 zucchini — sliced lengthwise
3 yellow squash — sliced lengthwise
3 roasted peppers — different colors,
sliced
1 eggplant sliced
1/4 cup chopped basil

In a double boiler, whisk Polenta into boiling water, stirring often to
prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture
into an 8-inch greased springform pan, pressing the mixture with a spoon
to move the mixture up the sides of the pan forming an empty shell.
Allow the shell to cool and harden.
Grill all vegetables. Season with salt and pepper. Layer the vegetables
and chopped basil in pie shell in a decorative pattern. Chill and unmold
. Serve at room temperature.

– – – – – – – – – – – – – – – – – –

HIDEG CSERESNYELEVES (SPICED CHERRY SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Hungarian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sweet red cherries
1/2 Lemon rind
6 Whole cloves
1 3-inch stick cinnamon
1/3 c Granulated sugar
1/2 ts Salt
3 tb Quick-cooking tapioca
1 c Red wine
4 Lemon slices
Commercial sour cream
3 c Water

1). Day before or early in day: Wash cherries;
remove stems. With vegetable peeler, remove rind from
lemon in strips; stick cloves into rind.

2). In saucepan, combine cherries, lemon rind with
cloves, cinnamon, sugar, salt, water. Simmer,
uncovered, 15 minutes.

3). Gradually stir in tapioca; bring to a boil; then
remove from heat; stir in wine, allow to cool. Remove
and discard lemon rind, cloves, and cinnamon; then
refrigerate until serving time.

4). To serve, ladle ice-cold soup into individual
soup bowls or plates; top each serving with lemon
slice and a spoonful of sour cream (or, if preffered,
stir in cream).

SOURCE: Good Housekeeping Around The World Cookbook
Consolidated Book Publishers Chicago 1, Illinois 1958

Posted in COOKING by: Bob Emert 9/1/93

– – – – – – – – – – – – – – – – – –

Beef Barley Stew

Recipe By : Betty Crocker – Healthy Eating (#113)
Serving Size : 6 Preparation Time :1:20
Categories : Casseroles Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb extra lean ground beef
1 c onion
2/3 c barley — uncooked
2 c beef broth
2 tsp oregano — fresh
1/4 tsp salt
1/4 tsp black pepper
1 16 oz whole tomatoes
8 oz waterchestnuts, sliced
1 c carrot — sliced
1 c green pepper — chopped

Preheat oven to 350F.
Cook beef and onion.
Mix with remaining ingredients and place in 3 quart casserole dish.
Cover and bake for 1 hour or until barley is tender.

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