Title: RHUBARB AND FIG PRESERVES
Categories: Desserts, Jams
Yield: 6 servings

3 1/2 qt Rhubarb
1 pt Chopped figs
8 c Sugar
1 Lemon

From: Arizona Cookbook

Cut rhubarb into small pieces, add sugar and let mixture stand overnight.
In the morning, boil until thick and add 1 pint of chopped figs plus the
juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear.
Pack while hot into sterile, hot jars. Seal immediately.

—–

CHERRIES JUBILEE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Alcohol Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Cornstarch
1 tb Sugar
1 cn (1 lb) pitted black bing
1/3 c Warm cognac
Cherries
2 Strips orange peel
1 Strip lemon peel

Add cornstarch, sugar and 1 cup syrup from cherries. Drop in orange and
lemon peel. Cook, stirring constantly over med heat until thick. Let boil 3
min. Discard peels and add cherries. Transfer to chafing dish and add
cognac. Blaze with a match. Ladle flaming over vanilla ice cream.

– – – – – – – – – – – – – – – – – –

Title: Lamb with Orzo Paste, Greek Style
Categories: Lamb, Greek
Yield: 6 servings

3 lb Boneless lamb shoulder
3 tb Olive oil for pan browning
6 c Canned / fresh chicken broth
1/2 c Olive oil
2 c Orzo paste
1 1/2 c Peeled/chopped yellow onion
2 lg Ripe tomatoes, chopped
2 ts Dried dillweed
1/4 c Chopped parsley
Juice of lemon

1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the
olive oil. Salt and pepper to taste. 2>. Add enough stock to come
halfway up the side of the meat and simmer, covered, until very
tender, about two hours. 3>. Remove the meat from the pot and set
aside, covered, to keep warm. Remove the fat from the stock in the
pan and add more stock if necessary to make up four cups. Remove the
stock from the pan and set aside. 4>. Heat the Dutch oven again and
add half cup olive oil. Add the orzo paste and toss for a minute. Add
the chopped onion and sautee until the onion is clear. Stir in the
tomatoes, dillweed and parsley. 5>. Return the meat to the pot along
with the 4 cups of stock. Cover and simmer until the broth is
absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish
is toowet when the pasta is tender continue to cook for a few more
minutes with the lid off to reduce the sauce.

~ Jeff Smith “The Frugal Gourmet”

MMMMM

GOLDEN LEMON CHEESE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (9") graham cracker baked
Pie shell
1 pk (8-oz) cream cheese, softend
1 cn (14-oz) Eagle brand sweeten-
Ed milk (not evaporated
Milk)
1/3 c Real lemon juice
1 t Vanilla extract
Golden lemon topping:
1/3 c Sugar
2 1/2 ts Cornstarch
1/2 c Water
1/4 c Real lemon juice
1 Egg yolk
1 tb Margarine or butter

In mixer bowl, beat cheese until fluffy. Gradually
beat in Eagle brand until smooth. Stir in lemon juice
vanilla. Pour into prepared crust. Top with golden
lemon topping.

Golden lemon topping:

In saucepan, combine sugar cornstarch. Add water,
real lemon juice, egg yolk; mix well. Over md heat,
cook stir until thickened. Remove from heat. Stir
in margarine or butter until melted.

~-

– – – – – – – – – – – – – – – – – –

Title: CRICKETS
Categories: Desserts
Yield: 60 servings

1 1/4 c All purpose flour
1/2 ts Salt
1/2 ts Soda
1/2 c Granulated sugar
1/4 c Firmly packed brown sugar
1 Egg
1 ts Vanilla extract
1/2 c Land O Lakes butter, soften
1 c Diced toasted almonds
1 c Chocolate covered raisins

Combine all ingredients except almonds and raisins in large mixer bowl.
Beat 1 minute at medium speed or mixer. Stir in almonds and raisins. Drop
by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 375
degrees for 10 to 12 minutes. Deborah Zurrow Lombard, Illinois

—–

VEGETABLE CUTLETS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Minced red or yellow pepper
Or a mixture of both
2 tb Olive oil
1 1/2 c Grated carrots (4 carrots)
1/2 lb Raw spinach, cleaned and
Chopped.(2 cups tightly
Packed. REMOVE STEMS
1 lb Potatoes (3 med.) boiled
Mashed. (2 cups)
6 tb Grated raw onion (1 lrg.)
3 Eggs, lightly beaten
1 1/2 ts Salt
Freshly ground black pepper
1 c Matzoh meal
Vegetable oil to fry.

Saute the peppers in the olive oil until soft . Add
ALL the remaining ingredients EXCEPT the vegetable
oil. Let mixture stand for 30 mins. or overnight.
Bring to room temperature when ready to cook. Use 1/4
cup of mixture for each patty. Drain on paper towels.
OR These can also be baked. Place on lightly greased
baking sheet and put in preheated 350 degree oven for
about 10 mins. Turn the patties and bake for another 7
to 10 minutes. Makes about 40 patties.
Submitted By SALLI SCHWARTZ
<102003.3307@COMPUSERVE.COM> On THU, 6 JUL 1995
021423 GMT

– – – – – – – – – – – – – – – – – –

Title: Cheese Puff Muffins
Categories: Muffins
Yield: 1 servings

1 c Shortening *
2 c Boiling water
1 c Sifted flour
1 ts Baking powder **
1 ts Salt
1/8 ts Cayenne
=( i never use it)
1 c Grated cheese
= (it calls for american
=i use cheddar)
4 Eggs

* (I use margarine or butter) **request RUMFORD BAKING
POWDER)Heat shortening and water to boiling point. Sift
flour, baking powder, salt and cayenne together and pour
into liquid mixture. Stir vigorously until the mixture
clings together in a mass and leaves the sides of the pan.
Beat in the cheese. Drop in unbeaten eggs one at a time,
beating after each addition until mixture is smooth. Drop
by teaspoons onto a greased (or sprayed)baking sheet. Bake
in a moderate oven 375 – 35 minutes.JM.

After baking these many times I have found that they are
wonderful having been baked only 30 mins. They have a more
soft cheesey taste-but are wonderful browned also.
Wonderful with tomatoe or cheese soup.
IRA DENNIS (LVFG53A). These are from my Grandmother’s old
RUMFORD BAKING POWDER cookbook. They were called Cheese
Puff Muffins-but are really more of a cheese biscuit.

—–

HAM CORN CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn 17 oz each Creamed Corn
1 1/2 c 8 oz Chopped Ham,cooked
1 1/2 c Milk
1 c Cheddar Cheese,grated
1 tb Instant Minced Onions
1/4 ts Salt
1/4 ts Pepper
Parsley,chopped

In a big saucepan combine corn,ham,milk,cheese,onions and seasons. Heat all
through very good and slowly, stirring often. Best use the microwave.
Garnish with the parsley and serve. Collected from a magazine by Brigitte
Sealing, Cyberealm BBS Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

Sesame Wonton Chips

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Snacks Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Woodward
24 Wonton wrappers — cut in half

2 teaspoons Sesame oil
Salt

Arrange wrappers in single layer on lightly oiled baking sheets. Use finger
or very small supple brush to coat surface of wrappers with sesame oil.
Season to taste with salt. Bake at 375~ until deeply browned, about 8 to 10
mins. Let cool completely. May be made several days ahead and stored at
room temp in airtight container.

Source: Bradenton Herald, 8/24/95

– – – – – – – – – – – – – – – – – –

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

CREAMY COLESLAW

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Mayonnaise
3 tb Sugar
1 1/2 tb White wine vinegar
1/3 c Oil
1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Dry mustard
1/8 ts Celery salt
1 d Black pepper
1 tb Lemon juice
1/2 c Half and half
1/4 ts Salt
1 lg Cabbage head
-very finely shredded

Blend mayonnaise, sugar, vinegar and oil. Add garlic and onion powders,
mustard, celery salt, pepper, lemon juice, half and half and salt. Stir
until smooth. Pour over cabbage in large bowl and toss until cabbage is
well coated.

Created by: The Original Pantry, Los Angeles

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –