Title: WALDORF SALAD
Categories: Apples, Salads
Yield: 3 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
3 lg Winesap apples
1 tb Lemon juice
1 c Chopped celery
1/2 c Walnuts or pecans, coursely
-chopped
1/2 c Raisins
1/2 c Salad dressing

Peel and dice apples. Sprinkle with lemon juice; add celery and
raisins and toss together. Cover and chill. Just before serving, add
nuts and salad dressing. Toss lightly to distribute dressing. Serve
on crisp lettuce cups or from salad bowl.

MMMMM

FRIENDSHIP CAKE – 30 DAY CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 TH DAY: Add 2 9oz. jars
-marashino cherries drained
-and diced…I use both
Red and green ones
STIR DAILY FOR 10 DAYS
30 TH DAY: Drain fruit- save
-liquid- you will have
-enough for yourself and 2
Friends (1 1/2 cups each).
-You are ready to bake 3
-cakes.
CAKE
1 Box yellow cake mix
1 sm Box vanilla instant pudding
2/3 c Oil
4 Eggs
1 1/2 c Fruit only…no juice
1 c Nuts- pecans are best

DO NOT REFRIGERATE…USE ONLY WOODEN UTENSILS…STORE IN COVERED CONTAINER

FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups
sugar, 1 large can sliced peaches, drained and diced.

STIR DAILY FOR 10 DAYS

TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice

STIR DAILY FOR 10 DAYS

The contributor added: Mix all ingredients and bake in a greased bundt pan
300 * for 1 hour. I serve it plain as after it cools I usually pour about
1-1 1/2 oz of rum over it to add flavor…..very good!

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Tagliatelle with Salmon and Horseradish Sauce

Recipe By : Tip magazine
Serving Size : 2 Preparation Time :0:20
Categories : Pasta* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 grams tagliatelle, green
2 moten salmon steaks (cross-sections) — 150g each
salt and pepper, to taste
1 package cream cheese (100g) — cut in pieces
1 deciliter milk
1 teaspoon horseradish
1/2 teaspoon dill

Cook the pasta according to instructions.

Poach the salmon in simmering, salted water, for about 10 minutes,
until just done.

In another pan on low fire, stir the milk and cream cheese until the
cheese has melted and the sauce is smooth.
Bring the sauce just to a boil and remove from the heat.
Stir in the horseradish and dill.

Remove the skin and any bones from the salmon and cut the flesh into
bite-sized pieces.

Divide the pasta on two plates; top with salmon and sauce.

Lekker with spinach.

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Serving Ideas : Serves 2.

FRESH OKRA MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Self-rising cornmeal
1 tb Sugar
1/2 ts Salt
1 1/4 c Milk
2 lg Eggs, lightly beaten
1/4 c Vegetable oil
1 t Worchstershire sauce
1/4 ts Hot sauce
2 c Thinly sliced fresh okra
-(about 1/2 pound)
1/4 c Chopped onion

Combine first 3 ingredients in a medium bowl; make a
well in center of mixture. Combine milk and next 4
ingredients; add to dry ingredients, stirring just
until moistened. Fold in okra and onion.

Grease muffin pans, and place in a 400′ oven for 5
minutes. Quickly spoon batter into prepared pans,
filling two-thirds full; bake at 400′ for 20 minutes
or until lightly browned. Remove from pans
immediately. Yield: 1-1/2 dozen

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Title: ASPARAGUS SALAD WITH PICKLED GINGER
Categories: Chinese, Salads
Yield: 4 servings

12 Medium-size asparagus
4 Pieces pickled red ginger

———————————-DRESSING———————————-
1 tb Thin soy sauce
1/4 ts Ginger juice
1 pn Sugar
1 tb Sesame oil

Wash asparagus spears. Use sharp paring knife to peel off tough white skin
on lower stem and cut off the very end. When steamer is hot, steam spears
until barely cooked. They are overcooked when the color is olive. Remove
from steamer, drain any water, and cool to room temperature. Meanwhile, mix
dressing ingredients in small bowl. Slice pickled red ginger into thin
slivers. About ten minutes before serving, slice spears on the bias into
2″ segments. Place on serving dish, intermingled with pickled ginger. Pour
dressing over asparagus, and let it permeate the salad. Serve at room
temperature. This salad can also be served while asparagus is still warm,
or it can be chilled.

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Pasta Fagioli Soup

Recipe By : Evelyn Raab Easy Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Beans Pasta
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
3 strips bacon,coarsely chopped
1 rib celery,chopped
1 onion, chopped
2 cloves garlic,finely chopped
3 cans chicken broth
1 can 15-19 oz cannellini beans,undrained,mashed with — fork
1 can 15-19 oz red kidney beans, drained
1 cup very small past shells or ditalini
salt and black pepper to taste

In large saucepan or Dutch oven,heat oil over medium heat. Add
bacon, carrot, celery, onion, and garlic, Cook 7 to 10 minutes, or
until bacon is cooked and vegetables are softened, stirring
occasionally.
Add chicken broth and white and red kidney beans, bring to a
boli over high heat. Add pasta and reduced heat to medium and
cook, uncovered 8 to 10 minutes or until pasta is cooked but not
mushy,stirring frequently. Taste to test tenderness. Season with
salt and pepper. Serves 6.

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ORANGE COCONUT BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Gluten
1 t Salt
1 pk Orange gelatin — (4-srvng size
2/3 c Coconut — shredded
2/3 c Carrot — shredded/raw
1 tb Orange peel — freshly grated
1 tb Margarine
1 c Very warm water — + 1 Tb

Add all the ingredients in the order listed,select white bread and
push “Start.” There is no need to mention the carrots contained in
this delectably moist bread, their healthful fiber and vitamins are
completely camouflaged. Shared by Barb Day

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Title: Hoppin’ John
Categories: Main dish, Vegetarian
Yield: 6 servings

4 c Black-eyed peas, cooked
1 c Onions, finely chopped
2 ea Garlic cloves, chopped
2 tb Vegetable oil
1 pn Allspice
1 pn Cayenne, to taste
1 1/2 tb Tamari, optional
Salt pepper, to taste

———————————-GARNISH———————————-
1 lg Ripe tomato, chopped
1/2 c Scallions, chopped
Parsley, chopped

If using dried black-eyed peas, reserve the stock once you have cooked
them.

Saute the onions garlic in the vegetable oil, until golden, about 10
minutes. Add the allspice, cayenne tamari. Stir this mixture into
the cooked peas with enough of the reserved stock to make it juicy.
Simmer gently for about 20 minutes to allow the flavours to marry.
Stir often.

To serve, spoon the black-eyed peas over cooked rice, top with the
chopped tomatoes, scallions parsley.

“Sundays Moosewood Restaurant”

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SWABIAN POCKETS (MAULTASCHEN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Flour
4 Eggs
Salt
Filling:
1 tb Butter
6 Strips medium-lean bacon,
-cut into cubes
3 md Onions, diced
1/4 lb Fresh sausage meat (from
-sweet Italian sausage
Preferably)
1 Hard roll, without crust,
-and best when stale
1/2 lb Cooked spinach
1/2 lb Ground meat or lightly
-smoked farm sausage
1 c (bauernbratwurst) or
-leftover roast, stew meat,
-etc.,
Diced
3 Eggs
3 tb To 4 tb chopped fresh
-parsley
Salt and freshly ground
-black pepper
Grated nutmeg
1 Egg
3 tb Canned milk

Certainly if anyone were to insist that ‘Maultaschen’ were the most
delicious of all Swabian specialties, I[ÿrst Scharfenberg] would hardly
be prepared to deny it. In fact, as indicated earlier, I suspect that
‘Maultaschen’ would have very good chances in a four-way international
competition with ravioli, won tons, and pirogi for the championship of the
Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division.
It has been said that ‘Maultaschen’ were originally invented in order to
allow Swabians to keep eating meat during Lent by concealing it beneath the
pasta shell and amidst the spinach filling from the eye of the parish
priest (if not the omniscient Deity Himself). The following recipe is
typical but far from definitive, especially where the ingredients for the
filling are concerned. Feel free to use whatever you have on hand or
whatever your fancy (or your conscience) dictates. Dough: enough beef stock
or salted water to cook the ‘Maultaschen’ Combine the flour, eggs, and salt
in a bowl and mix to make a pasta dough. Then add a little water and knead
until it has a firm but elastic consistency. To make the filling, melt the
butter in a skillet and fry the bacon with the onions until both are quite
translucent. Combine the bacon mixture with the sausage meat. Moisten the
hard roll in water, press dry, and put through the meat grinder (better
than the food mill or food processor), along with the bacon mixture, cooked
spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold
in the eggs, parsley, and seasonings; mix together. The filling should be
very spicy indeed. On a board that has been sprinkled with flour, roll out
the dough into rectangular sheets (about twice as wide as you want your
‘Maultaschen’ to be). Take a tablespoon measure and put little dabs of
filling at equally spaced 3-inch intervals all down the middle of one side
of the sheet of dough. Mix together the egg and canned milk and apply it to
the spaces in between, the outer edge and the fold line. Fold the plain
half of the sheet of dough over to cover the filling, press down firmly on
the spaces around the little packets of filling, and use a pastry wheel or
knife to separate the packets into 3-inch square or diamond-shaped
‘Maultaschen’. The process is similar to making ravioli. Cook thoroughly in
beef stock or boiling salted water for about 10 to 15 minutes, dpeending
upon the size of the ‘Maultaschen’. They’ll bob up to the surface when
they’re done; remove them with a slotted spoon and allow to drain. Serving
suggestions: Cut an onion or two into half-rings, fry in butter until
golden brown amd empty the contents of the skillet over the ‘Maultaschen’
on the serving dish. Serve with slippery potato salad or a mixed green
salad. Swabian Won Ton Soup: Serve a couple of ‘Maultaschen’ in a bowl of
hearty beef broths; garnish liberally with finely chopped onion. Swabian
Fried Won Tons: Allow the boiled ‘Maultaschen’ to cool, then cut into
strips. Saute in a skillet until crisp on the outside. Serve with potato
salad. Maultaschen Croque Monsieur: Arrange several portions in an
ovenproof casserole, cover with boiled ham and a couple of slices lof
cheese, and heat in the oven until the cheese reaches the desired
consistency. Serve with green salad. From: THE CUISINES OF GERMANY by
Horst Scharfenberg, Simon Schuster/Poseidon Press, New York. 1989 Posted
by: Karin Brewer, Cooking Echo, 7/92

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Crock Pot Quick Breads and Cakes (Info)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Information Breads
Slow Cooker Main Dishes
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Set of instructions

Breads Cakes : There are a few tricks to
remember when “baking” in one of these pots. First, turn the control to
HIGH (or to the setting which is equivalent to the HIGH used in the
recipes). The LOW setting is too low to give breads and cakes the texture
you expect. : With breads, remember to cover the container with a lid
or foil. Tie the lid or foil onto the container and place the container on
a meal rack or trivet inside the pot. If you don’t have a metal rack or
trivet to fit your slow cooker, crumple foil and place it in the bottom of
the pot to support the baking container. Pour 2 cups of hot water around
the container to provide steam for cooking the bread. : When using a
deep fryer type of slow cooker, check frequently to make sure the water
hasn’t evaporated. Add more water if needed. : In general, it is not a
good idea to remove the lid or foil from the bread container during the
first 2 hours of cooking. After that, check the bread by inserting a
toothpick in the mixture. If the toothpick comes out clean, the bread is
done. : When using a standard cake mix, the procedure is slightly
different. Cakes are “baked” in a pan set directly on the bottom of the
slow cooker, similar to the way you would do it in an oven. [You do???
–KL] : It is not necessary to use a trivet or water. Instead of
covering the uncooked cake mixture with foil or a lid, cover the top with
four or five layers of paper towels. Because there is more mosture in a
slow cooker than in an oven, it is necessary to compensate for this with
the paper towels to help absorb the moist top of the cake mix. Also, leave
the lid of your slow cooker slightly open to let extra moisture escape. :
The type and kind of container to use for breads and cakes will depend on
the size of your pot. The following containers hold equivalent amounts of
batter, and so will substitute for each other: Coffee can, 2 lb
two coffee cans, 1 lb Mole, 6-7 cup capacity baking dish, 1 1/2
quart Three vegetable cans, 16 oz Souffle dishes and springform pans
also work, when they fit in the pot. Source: Crockery Cookery, by
Mable Hoffman (c) 1975 Still being printed as of 2/1989, so it may still
be in print. Bantam Books.

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