HEARTY HUNGARIAN PEASANT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Frying chicken, skinned
-and cut in pieces
2 ea Turkey legs, skinned
1 lb Of boneless beef stew meat
16-20 black peppercorns
1 ea Whole nutmeg
1 ea Beef bouillon cube
1 1/2 ts Salt
3 qt Water
2 ea Parsley roots with greens
6 ea Carrots
1 ea Leek
1 ea Onion with skin
3 ea Cloves garlic
1 ea Kohlrabi
2 ea Stalks celery
3 ea Sprigs of dill
1 ea Tomato
1 ea Green pepper
12 oz Soup noodles

Put all of the meat into the soup pot and add the
peppercorns, nutmeg, bouillon cube, and salt. Cover
with water and bring to a boil. Clean the vegetables,
discarding seeds and tops, except for the parsley
root, the leaves of which should be used. Cut into
large even chunks. After the meat has simmered for an
hour, add the vegetables and cook gently for another
hour or until both meat and vegetables are done. Cook
the noodles separately and drain. To serve the meat
Hungarian style, spoon noodles into soup bowls, and
spoon broth over them for the soup course. The meat
and vegetables should be served with crusty black
bread as the entree. Hearty Hungarian Peasant Soup

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Title: BERRIES WITH SWEET YOGURT SAUCE
Categories: Desserts, Fruits, Sauces, Diet
Yield: 4 servings

-ELAINE RADIS BGMB90B
1/2 c Yogurt; low-fat plain

MMMMM—————————SAUCES——————————–
1 ts Sugar; or sweet and low
2 tb Low sugar jam*
1 ds Zest of orange; or lemon
2 c Strawberries; sliced**

*I use Smukers low sugar jams
**or other berries
In blender combine all ingrediensts and zap till smooth. Serve sauce
over the berries. One of my comfort foods was berries and sour
cream….Oy Veh. Try this instead. I don’t use the added sugar all
though it is minimal. Approximately 60 calories and delicious.
WW; 1/2 fruit and 1/4 milk; 15 optional.

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Pierogi Sauerkraut and Mushroom Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups sauerkraut
water — boiling
1/2 cup onion — chopped
4 ounces mushrooms — sliced
1/4 teaspoon pepper
1 hard-boiled egg — chopped
2 tablespoons sour cream

Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee onion and
mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is
golden. Add chopped egg and sour cream. Mix.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: IMPERIAL SAUCE B1
Categories: Sauces, Chinese, Poultry, Side dish
Yield: 6 servings

3 tb Soy sauce
1 tb Dry sherry
1/2 c Chicken broth
Salt pepper; to taste
Garlic powder; to taste
1 sl Ginger; finely chopped
1/2 ts Sugar
1 pn MSG (optional)
1 ts Cornstarch (rounded)

Combine all ingredients mix well. MSG is
controversial should not be. It’s used as a flavor
enhancer for foods that have little inherent flavor.
The trick is not to use too much, only a dash.

Temperature (s): ROOM Effort: EASY Time: 00:05 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: TO BE
USED IN BEEF IMPERIAL

—–

Title: LOBSTER VINAIGRETTE
Categories: Sauces, Salads, Seafood
Yield: 1 servings

1 lb Lobster shells
-(or a little more)
1 c Fish stock
-=OR=- Bottled clam juice
1/2 c Wine or malt vinegar
1 Egg yolk
1/2 c Salad oil

BREAK UP the lobster shells and place them in a 375F oven to roast for 30
minutes. Transfer shells to a pot, add stock and vinegar. Cover and cook
over medium heat for 30 minutes. Remove and discard the shells and reduce
the liquid until 1/3 cup remains. Pour the liquid into a bowl and chill.
Add egg yolk to the chilled liquid, then beat in the oil.
Makes 2 Cups
MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: PARSLEY POTATO SOUP
Categories: Soups, Appetizers, Vegetarian
Yield: 4 servings

1 md Onion, chopped
1 ts Olive oil
2 c Chopped potatoes
1 c Sliced leeks, white only
4 c Stock
1 ts Salt
1/4 ts White pepper
2 tb Chopped fresh chives
1/4 c Chopped fresh parsley

In a large pot, combine all the ingredients except the salt, pepper,
chives parsley. Cover the pot bring to a boil. Lower heat simmer
for 30 minutes. Cool slightly, then puree. Season with salt pepper
garnish with chives parsley.

—–

PFITZAUF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Flour (2 cups plus 3 1/2
-Tbsp)
1/2 l Milk (2 cups plus 2 Tbsp)
4 Eggs
Salt
2 tb Melted butter
1 tb Sugar

Combine the flour, milk, eggs, salt, and – if desired
~ a little sugar, and stir into a dough. Then mix in
the melted butter. Grease a ‘Pfitzauf’ pan* and fill
halfway up with the dough. Bake in a hot oven for 25
minutes until light brown, WITHOUT ever opening the
oven door to check! The ‘Pfitzauf’ gets dusted with
sugar and is served with stewed fruit.

((*Note: I have another recipe for ‘Pfitzauf’ which
suggests one may substitute a muffin pan lined with
paper cupcake holders. The same recipe specifies 400
degrees F. K.B.))

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92

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MORNING GLORY MUFFINS 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All purpose flour
2 1/2 c Sugar
4 ts Baking soda
4 ts Cinnamon
1 t Salt
4 c Coarsely grated carrots
1 c Raisins
1 c Chopped pecans
1 c Sweetened shredded coconut
2 Tart apples, peeled and
-grated
6 lg Eggs
2 c Vegetable oil
2 ts Vanilla

Into a large bowl sift together the flour, the sugar,
the baking soda, the cinnamon and the salt and stir in
the carrots, the raisins, the pecans, the coconut and
the apples. In a bowl whisk together the ggs, the
oil, and the vanilla, add this mixture to the flour
mixture, and stir the batter until it is just
combined. Spoon the batter into well-buttered 1/3 cup
muffin tins, filling them to the top, and bake the
muffins, in batches if necessary, in the middle of a
preheated 350 degree oven for 30 to 35 minutes, or
until they are springy to the touch. Let the muffins
cool in the tins for 5 minutes and turn them out onto
a rack. Makes about 30 muffins.

Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On
22 MAR 1995 184045 ~0600

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EGG AND SPINACH CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Cheese/eggs
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Vegetable Oil
6 ea Corn Tortillas — *
2 ea Bacon — Slices
1/4 c Onion — Chopped, 1 Sm.
1 ea Clove Garlic — Finely Chopped
2 tb Margarine Or Butter
1 tb Vegetable Oil
2 c Tomatoes — Chopped, 2 Md.
1 t Salt
1/2 ts Pepper
1/4 ts Nutmeg — Ground
1 lb Spinach — Fresh, Chopped
8 ea Hard Cooked Eggs — Lg, Peeled
1 c Basic Green Sauce — **
4 oz Cheese — Shredded, ***

* The Corn Tortillas should be 6 to 7-inches in diameter. ** See
Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese
in this recipe. Heat the oven to 400 degrees F. Heat 1/8-inch of vegetable
oil in an 8-inch skillet over medium heat, just until hot. Cook the
tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on
paper towels and then cut them into small pieces. (NOTE: You could use
tortilla chips where they are available.) Cook and stir the bacon, onion,
and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch
skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and
nutmeg. Simmer uncovered for 3 minutes, stirring occasionally. Add the
spinach, cover and cook until the spinach is wilted, about 3 minutes. Line
the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla
chips or pieces. Spread the spinach mixture over them. Cut the eggs
lengthwise into halves and arrange them on the spinach mixture. Pour the
Basic Green Sauce over the eggs; sprinkle with the cheese and bake,
uncovered until the cheese is melted, abut 15 minutes.

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Title: Chocolate Nut-Filled Cookies
Categories: Dessert, Cookie, S/l
Yield: 3 dozen

2/3 c Shortening
2/3 c Sugar
2 Eggs
2 c Flour, all-purpose
1 1/2 ts Baking powder
1/2 ts Salt

MMMMM——————-CHOCOLATE-NUT FILLING————————
1/4 c Sugar
1 tb Cornstarch
1/2 c Chocolate syrup
1/4 c Pecans; chopped

Cream shortening and sugar until light and fluffy; add egg, and beat
well. Add flour, baking powder, and salt; mix well. Chill dough 2 to
4 hours.

Roll out dough to 1/8″ thickness on a lightly floured board. Cut
half of dough into 36 circles with a 2″ cookie cutter. Using a 2″
doughnut cutter, cut remaining dough into 36 circles.

Place solid circles on lightly greased cookie sheets. In center of
each circle, place a teaspoon of Chocolate-Nut Filling; spread almost
to the edges. Top with a circle cut with doughnut cutter; seal edges
with fork tines. Bake at 350 degrees for 10 to 12 minutes. (Cookies
may be filled with jam.)

Chocolate-Nut Filling:
Combine all ingredients; cook over low heat until thick and smooth.
cool. Yield: about 1 cup filling.

SOURCE: Southern Living Magazine, May 1974.
Typos by Nancy Coleman.

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