Title: Old Fashioned Hamburgers
Categories: Ground-meat, Maindish, Pitzer
Yield: 1 servings

1 1/2 lb Lean Ground Beef
3 tb Butter Or Regular Margarine
1 ts Salt
1/8 ts Pepper
1/2 ts Dry Mustard
1/2 ts Paprika
1 ts Worcestershire Sauce
2 tb Lemon Juice

Shape the beef into 6 thick patties. In a large heavy skillet heat
1 Tbls of the butter or margarine and add the patties and cook to
the
desired doneness.

Meanwhile stir the remaining ingredients together adding 2 Tsp of
water to them. Remove the patties to hot plates and cut 2 gashes in
each and sprinkle with the spice mixture. Top each patty with a Tsp
of butter or margarine. Stir 2 Tbls of water into the skillet and
bring to a boil then pour over the burgers. Serve at once.

from Gloria Pitzer’s Secret Recipe Books

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Title: Purple Thumbs
Categories: Kids, Snacks
Servings: 6

24 Pitted Prunes
1/2 c Peanut Butter

Yield: 24 Thumbs

NOTE: You can add coconut or sunflower seed to the peanut butter, if you
desire.

Steam the prunes over boiling water in a colander for 5 minutes or until
plump. Cool. Slit one side open and stuff with the peanut butter.
Refrigerate until serving time.

From Super Snacks For Kids by Penny Warner Copyright 1985

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Title: MOCK LOBSTER
Categories: Main dish, Jewish, Seafood
Yield: 10 servings

2 lb Haddock; fillet
Tomato juice; or V8/to cover
1/2 c Chili sauce
1/2 c Horseradish; prepared
1/4 c Sour cream

1. Poach fish in tomato juice to cover with spices of
your choice or in V8. Simmer until fish flakes.

2. Mix the other ingredients together to make the
sauce and adjust for YOUR taste. Add the sauce to the
fish, making sure it is not too thick. It should look
like lobster salad and you can use diced celery and/or
onion.

NOTE: In the 50’s whenever you went to a luncheon at
the Temple it seems that this was the dish of choice.
I guess we were trying to prove we could have
‘lobster’ and be kosher too, !!!! Anyway it is
quite good. If you have a favorite lobster or shrimp
salad; you could just substitute the fish. Back in
those days it was cheaper…now who knows???

Recipe originally taken from the LEVITTOWN JEWISH
COMMUNITY CENTER COOKBOOK; circa 1956.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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Title: Pureed Vegetables
Categories: Baby food, Vegetables, Potatoes
Servings: 6

1 Potato, cooked and chopped
1 Carrot, scrubbed and chopped
1/2 Zucchini, scrubbed, peeled
-and chopped
1/2 Celery stalk, scrubbed and
-chopped (or onion)

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

Optional: chicken wing meat, cooked, skinned, all bones removed

Place all ingredients in a small saucepan and cover with cold water. Bring
to a boil and simmer until all ingredients are tender.

Put in blender or food processor with a little of the liquid to facilitate
blending. Remove and serve or freeze in ice-cube tray.

If you’re traveling, you can always put this in a wide-holed Thermos and
serve whenever you need it.

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Godiva Soufflé Glacé

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large eggs
1 cup sugar
1 tablespoon instant coffee granules
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 cup Godiva Liqueur
3 1/2 cups heavy cream
shaved chocolate

Fold waxed paper or parchment paper pieces lengthwise, spray with
vegetable coating, and secure around eight 4-ounce soufflé dishes to
make 2″ standing collars. In a stainless steel bowl over simmering
water, whip the eggs, sugar, coffee, and cocoa powder until mixture is
thickened and hangs in the hoop of a whire whip. Remove from heat, add
vanilla extract and Godiva Liqueur and cool. Whip the cream until stiff
and fold into the eggs in four batches. Divide the mixture among six
greased soufflé dishes, allowing for a one-inch extension over the top
of each dish, and place immediately in the freezer. If enough mixture
remains, use to fill the remaining soufflé dishes and freeze as well.
To serve, remove the collars and garnish with shaved chocolate.
(picture shows whipped cream and chocolate-covered espresso beans)

– – – – – – – – – – – – – – – – – –

Title: Aniseed Chrabeli
Categories: Cookies
Yield: 40 servings

1 1/4 c Sugar
2 x Eggs
1 2/3 c All purpose flour, sifted
2 ts Aniseed, ground
1/2 x Lemon, use grated peel only

Sprinkle baking sheets with flour. In a large bowl, beat sugar and
eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape
dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths,
curve each piece into a half-moon shape. Slash outer edge of
half-moon in 3 places with a sharp knife. Place on prepared baking
sheets. Cover and let stand overnight at room temperature. Preheat
over to 375° F. Bake cookies 12 to 15 minutes or until golden.
Remove from baking sheets immediately. Cool on rack. This cookie is
very hard and crisp. It makes an excellent “dunking” cookie!

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Gazpacho

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds tomato
1 each bell pepper
1 each cucumber
1 medium onion
8 cloves garlic
4 ounces stale bread
1 1/2 ounces olive oil
1 teaspoon cumin
2 tablespoons lemon juice
3 tablespoons vinegar
salt and pepper — to taste
Tabasco sauce — to taste

For any preperation method place the bread in water to soak until needed. Chop
the vegetables into medium size pieces.

TRADITIONAL
Get a big mortar and pestle and grind all vegetables until they are a
thick liquid. Then squeeze the water out of the bread and beat it and oil
into a thick paste and the other ingredients and mix it all up. This should
take about 2-3 hours.

MORE MODERN
For a more modern method get a spanish style grinder. This resembles
a bowl with a grater in the bottom and a handle that you turn round and around
to force the food against grater. This will make a liquid out of the
vegetables much quicker than the mortar and pestle and with much less work
(20-30 minutes). You may have some stuff left in the grinder that just
doesn’t want to grind up this is normal and should be thrown out. You can
make the grinding easier by running the vegetables through a food processor or
blender first then putting through the grinder (food processors don’t usually
cut the vegi’s small enough by themself).

Squeeze the water out of the bread and place in a blender or food
processor. While mixing the bread slowly drizzle in the oil. Add the other
spices and mix well. Then mix this into the liquid vegetables.

MOST MODERN
Use an electric juicer to turn the vegetables into a liquid in a
matter of moments (5-10 minutes including the chopping up). Mix together the
liquid and the pulp out of the juicer, don’t throw anything away. If you like
the Gazpacho smoother run the pulp from the juicer through a spanish style
grinder.
Squeeze the water out of the bread and place in a blender or food
processor. While mixing the bread slowly drizzle in the oil. Add the other
spices and mix well. Then mix this into the liquid vegetables. Notes:
I have been told that this is actually Mahota not Gazpacho. The
difference is Gazpacho has water added to thin it to a more soupy consistancy.
You can also use more or less bread to achieve the desired thickness. However
much more bread than this will start to make the soup taste like bread.
Adjust the mix of vegetables and spices to you own taste. We like a
spicy garlicy gazpacho.

– – – – – – – – – – – – – – – – – –

Title: Cut-Out Sugar Cookies
Categories: Cookies, Crisco.028, Kids
Yield: 36 cookies

2/3 c Butter Flavor Crisco
3/4 c Sugar
1 tb Milk PLUS 1 teaspoon milk
1 ts Vanilla
1 Egg
2 c Flour, all purpose
1 1/2 ts Baking powder
1/4 ts Salt

Preparation Time: 15 Minutes Chill Time: 2 hours Bake Time: 7-9
Minutes

1. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl
at medium speed of electric mixer until well blended. Beat in egg.

2. Combine flour, baking powder and salt. Mix into creamed mixture.
Cover and refrigerate several hours to overnight.

3. Heat oven to 375 F.

4. Roll half the dough at a time to about 1/8 inch thickness on
floured surface. Cut in desired shapes. Place 2 inches apart on
ungreased baking sheet. Sprinkle with colored sugar and decors or
leave plain to frost* when cool.

5. Bake at 375 for 7 to 9 minutes. Cool slightly. Remove to cooling
rack.

Makes 3 dozen cookies ( Depending on size and shape ).

Variations for Cut-Out Sugar Cookies LEMON or ORANGE Cookie Variation
~ Add 1 teaspoon grated lemon or orange peel and 1 teaspoon lemon or
orange extract to step #1.

*Creamy Vanilla Frosting: Combine 1/2 cup Butter Flavor Crisco, 1
pound ( 4 cups ) confectioners sugar, 1/3 cup milk and 1 teaspoon
vanilla in medium bowl at low speed of electric mixer until well
blended. Scrape bowl. Beat at high speed for 2 minutes, or until
smooth and creamy. Frost COOLED cookies. Note: Frosting works well in
decorating tube.

1 or 2 drops food color can be used to tint each cup of frosting, if
desired.

Lemon or Orange Frosting Variation Eliminate milk. Add 1/3 cup lemon
or orange juice. Add 1 teaspoon orange peel with orange juice.

Source: Butter Flavor Crisco Cookie Collection, page 35.
Shared by: David Knight

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Title: GRAHAM CRACKER PIE SHELL
Categories: Diabetic, Pies
Yield: 9 “ crust

7 lg Plain graham wafers; ( each
-2 1/2″ X 5”)
3 tb Margarine; melted

Break graham wafers into small pieces, place in a
plastic bag, fasten opening with a bag tie, and press
with a rolling pin or a large jar to make crumbs.
Continue until all crumbs are fine (total of 1 1/4
cups). Empty into bowl. Melt the margarine, add to
crumbs, and mix well with a fork. Set aside 2 tb to
use later as the garnish on the pie filling. Using the
back of a spoon, press remainder of crumb mixture
evenly on bottom and sides of a 9″ pie plate. Chill in
refrigerator for 3 hours or longer before filling.
Food Exchange per serving: (crust only) 1 FAT EXCHANGE
+ 1/2 STARCH EXCHANGE; CAL: 86; CHO: 9g; PRO: 1g; FAT:
5g; SOD: 108mg; CHO: 0mg; LOW-SODIUM DIETS: Use
unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her

—–

Date: Fri, 13 May 94 03:09:59 PDT
From: Michelle Dick

Spinach Stuffed Mushrooms (warning: strongly spiced and flavored)

24 large (but not huge) white mushrooms (there’s too much
seasoning in this recipe to use a good mushroom —
go for the cheap bland ones).
1/4 cup chopped shallots or onion
2 large cloves garlic, chopped
2 T balsamic vinegar
1/4 cup water
2 t chicken style seasoning (recipe follows)
1 pack frozen chopped spinach (about 10 oz?) – thawed and drained

Wash mushrooms and carefully remove stems. Lay out caps on nonstick
jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook
slightly. Set caps aside. Chop the mushroom stems finely.

Saute shallots, garlic, and balsamic vinegar in small saucepan. When
onions start to turn translucent add mushroom stems, water, and
seasoning. Cook a few minutes. Add spinach and cook till water is
almost all absorbed/evaporated.

Mound the spinach mixture onto the the mushroom caps, pressing it into
the caps. Lower oven heat to 300-350 and bake for 10-15 minutes until
hot and mushroom caps are cooked.

If you leave them slightly undercooked, you can do these ahead and
then heat them up in the microwave when needed.

The chicken style seasoning is one of my favorites. I use it anywhere
I would have used chicken broth to give a richer, more complex flavor
(and anywhere I know need spices, but not sure which ones). I keep a
jar of this on hand:

Date: Tue, 08 Feb 94 02:06:40 PST
From: Michelle Dick
Subject: Chicken Style Seasoning — the good one

From _Country Kitchen Collection_

CHICKEN STYLE SEASONING

1 1/3 cup nutritional yeast flakes
3 T onion powder
2 1/2 t garlic powder
1 T salt
1 tsp celery seed
2 1/2 T Italian seasoning
2 T parsley, dried

Blend smooth all ingredients except parsley. Stir in parsley. Store
in airtight container.

Notes:

Use this seasoning to make a quick chicken-like stock out of water
when you have no veggie stock on hand. Excellent for flavoring rice
and as a soup base.

Make a very simple, easy, and good-tasting gravy by mixing water,
seasoning, and miso (I like the dark brown rice miso). Typical
proportions: 1.5 cups water, 1 T seasoning, 2 t miso.
Increase/decrease seasonings according your your taste. Right before
serving gravy, mix some starch (I frequently use potato starch) in a
bit of water till well-blended and add to gravy to thicken (do this
over medium heat). Add starch until you reach desired thickness.
Quick, easy, and surprisingly tastey.