Title: HAWAIIAN NAMASU
Categories: Salads
Yield: 6 servings

4 Young cucumbers, sliced
-thick
2 Carrots, thinly sliced
2 lg Onions, sliced
3 Stalks celery, sliced
1/3 c Brown sugar
3/4 c Vinegar
1 tb Salt
1 ts MSG
1 c Water
1/4 lb Smoked salmon (lox)

Should be prepared ahead Combine sugar, vinegar, salt, water, MSG, and
bring to a boil. Pour over sliced vegetables. Cool. Refrigerate
overnight. Serve with thin slices of smoked salmon.

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VEGETABLE STRUDEL (BON APPETIT/JULY 1983)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chopped fresh broccoli
3 c Chopped fresh cauliflower
2 1/2 c Chopped carrots
2 tb Butter
1 Large onion, coarsely chopd
3 Eggs
2 ts Minced fresh parsley
1 1/2 ts Dried basil, crumbled
1/2 ts Dried tarragon, crumbled
1 t Salt
Freshly ground pepper
1 lb Swiss or cheddar, shredded
14 Phyllo sheets
6 tb Butter, melted
Sesame seeds, optional
1 Recipe Hollandaise Sauce

Combine broccoli, cauliflower and carrots in steamer.
Place over boiling water and steam until crisp
tender. Let cool slightly. Melt butter in medium
skillet over medium heat. Add onion and garlic. Cover
and cook, stirring occasionally, until golden. Let
cool slightly. Combine eggs, parsley and seasoning in
large bowl and beat well. Add steamed vegetables,
onion mixture, and shredded cheese. Mix gently but
thoroughly. Preheat oven to 375. Oil large baking
sheet and set aside. Place 1 phyllo sheet on work
surface (cover remaining phyllo with plastic wrap to
prevent drying.) Brush with melted butter. Stack
remaining phyllo sheets on top, brushing all but the
last sheet with butter. Spread vegetable mixture onto
dough, leaving 3″ border on all sides. Fold in short
ends of dough, then fold in long sides, overlapping at
center. Brush with butter to seal. Carefully transfer
strudel to prepared baking sheet. Brush top with
butter. Sprinkle with sesame seed if desired.
Bake until golden, about 20 to 30 minutes. Transfer
to heated platter and serve immediately. Accompany
with Hollandaise sauce.

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Four-Onion Soup

Recipe By : Oct/Nov ’96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med yellow onion
1 med red onion
1 med leek (white portion only)
5 green onions with tops
1 clove garlic — minced
2 tbsp butter or margarine
2 14.5 oz cans beef broth
1 10.5 oz can beef consomme
1 tsp worcestershire sauce
1/2 tsp ground nutmeg
1 c shredded swiss cheese
6 slices French Bread (3/4 inch thick) — toasted
6 tbsp grated Parmesan cheese

Slice all onions 1/4 inch thick. In a 3-qt. saucepan over medium-low
heat, saute onions and garlic in butter for 15 minutes or until tender
and golden, stirring occasionally. Add broth, consomme, Worcestershire
sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30
minutes. Sprnkle 1 tablespoon of Swiss cheese in the bottom of six
oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top with a slice of
bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if
desired. Broil until cheese melts. Serve immediately.

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Title: PASSOVER HERMIT COOKIES
Categories: Passover, Desserts, Kids, Nuts
Yield: 12 servings

-RHONA ALTOMARI (KXPV54B)
12 oz Pkg Honey Cake mix
1 tb Instant coffee
1 lg Egg
2 tb Peanut oil*
1 c Walnuts; chopped
1 c Raisins

* (any KP oil) water (or orange juice) Stir coffee
into cake mix. Break egg into measuring cup. Add oil
and liquid to measure 1/2 Cup Mix as directed on pkg.
Fold in raisins and nuts. Chill in refridge at least 1
hour. Drop by tsp onto greased cookie sheet. Bake 15
minutes @ 300. 3 dozen Formatted by Elaine Radis; 3/92

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Herbed White Bean Dip with Crudites and Toasts

Recipe By : Bon Appetit Magazine/ June 1993 p. 118
Serving Size : 6 Preparation Time :0:00
Categories : Hors d’Oeuvres- Bruschetta… Hors d’Oeuvres- Dips, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces kidney beans, canned — white (cannenlini)
— drained
1 tablespoon fresh lemon juice
1 clove garlic — minced
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Salt and pepper — to taste
Cayenne pepper
Additional dried oregano — to taste
Crudites
Toasted pita wedges

Puree first 6 ingredients in processor til smooth. Season with salt and pepper.

Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill.)

Let stand 30 minutes at room temperature before serving.)
Sprinkle with cayenne pepper and additional oregano.

Serve with crudites and toasted pita chips.

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Title: Honey Nutty Snack Mix *
Categories: Snacks
Yield: 10 cups

MMMMM————————-BILLS20086——————————
6 c Honey nut cheerios
1 c Salted Spanish peanuts
1 c Raisins
1 c Brown sugar; packed
1/2 c Butter or margarine
1/4 c Light corn syrup
1/2 ts Salt
1/2 ts Baking soda

Grease jelly-roll pan, 15×10". Grease large bowl. Mix cereal,
peanuts, and raisins in bowl. Heat oven to 250~. Heat brown sugar,
margarine, corn syrup and salt in a 2-qt saucepan over medium heat,
stirring constantly, until bubbly around edges. Cook uncovered for 2
minutes, stirring occasionally; remove from heat. Stir in baking soda
until foamy and light colored. Pour over cereal mix; stir until mix
is coated. Spread evenly in pan. Bake 15 minutes; stir. Let stand
about 10 minutes or just until cool. Loosen mix with a metal spatula.
Let stand about 30 minutes or until firm. Break into bite-sized
pieces.

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Title: Lemon Meringue Pie
Categories: Pies
Yield: 1 pie

-Sue Woodward

—————-COUNTRY LIVING PIES TARTS—————-
1 9″ piecrust; baked

———————–LEMON FILLING———————–
1 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1/2 c Lemon juice
1/3 c -Water, cold
3 Egg yolks
1 tb Butter; or margarine
1 1/2 c Boiling water
1 1/2 ts Lemon rind; grated

————————-MERINGUE————————-
3 Egg whites; at room temp
1/4 ts Cream of tartar
1/3 c Sugar

Lemon Filling – in a 2-qt. saucepan, combine the
sugar, cornstarch, and salt. Stir in the lemon juice
and cold water. In a med. bowl, beat the egg yolks.
Slowly beat the lemon mixture into the egg yolks; pour
the mixture back into the saucepan. Stir in the
butter and boiling water. Heat the lemon mixture to
boiling over med-high heat, stirring constantly.
Reduce the heat to med., and boil just 1 minute. Stir
in the lemon rind. Pour the lemon filling into the
piecrust.

Meringue – heat the oven to 350~. In a med. bowl,
with an electric mixer on high speed, beat the egg
whites and cream of tartar until soft peaks form.
Gradually add the sugar, beating until stiff peaks
form. Spread the meringue over the lemon filling,
swirling the top and sealing to the edge of the crust.

Bake the pie 10 to 12 mins., or until the meringue is
golden brown. Cool on a wire rack.

—–

MENU FOR MEDIEVAL CHRISTMAS DINNER***FJVS25A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Old English Sherry Cheese
Puffs
Merrie Crown Roast of Pork
Savory Rice Stuffing
Lady Apple Fruit Wreath
Duchess Potato Puffs
Carrots Grapes Vermouth
Herbed Green Beans
Royal Toast Triangles
Cran-Brandy Pudding
Golden Toffee Sauce
Claret Cup
—–EXTRA TREAT—–
HA’PENNY FRIENDSHIP BREAD

See recipes to follow and have a Merry Ole Yuletide!!

I have not tested any of these recipes, but thought
you all would enjoy! Marilyn Sultar

– – – – – – – – – – – – – – – – – –

Title: Greg’s Favourite Pasta
Categories: Pasta, Italian
Yield: 4 -6 serving

1 1/2 cup unbleached flour;
: – (do not use all purpose,
: – it’s too soft)
1 cup semolina flour
1/2 ts salt
1 tb olive oil
3 lg whole eggs
1 tb warm water (if needed)

Mix dry ingredients on a board forming a well in the center
. Add olive oil and eggs to well. Mix with a fork by
gradually blending in the dry to the egg. When it gets too stiff to
use a fork, begin to knead by hand to proper consistency (should be
very stiff) If necessary, add warm water in small increments.

Allow dough to rest while covered for at least 10 minutes. Using a
floured board, cut off pieces of dough about the size of an egg.
Flatten with the palm or your hand. Process through pasta machine by
starting on the thickest setting. Roll through machine again at each
progressively thinner setting to form long strips the width of your
machine and the proper thickness for the desired style of pasta.
(this helps to incorporate the ingredients) At this point I gently
rub a small amount of flour on the surface and allow to air dry for
about 30 minutes. (this makes cutting easier) Attach cutting head
for the desired pasta type. Cut, lay-out on floured board, sprinkle
lightly with flour and allow to dry further. Can be cooked now or
rolled in freezer paper and frozen for later.

Remember, fresh pasta cooks a lot faster than the cardboard box
variety. Don’t over-cook. If cut with a medium width head, these
make great chicken and noodles or cut thin for spaghetti.

By using 1 egg per cup of flour yields great looking and tasting
slightly golden pasta. For those more health conscious, I believe
that the number of eggs can be reduced and replaced with water. A
little Saffron will put back the great rich looking color.

Concocted by Greg Smith – Cleveland, Ohio – LiveTV@en.com

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—–

Title: Pumpkin Broccoli Chowder
Categories: Vegetables
Yield: 4 servings

4 T Butter or mild vegetable oil
1 lg Onion, chopped
1 T Tamari or shoyu soy sauce
1 Ripe tomato, diced, peel if
-you like
4 c Chicken stock
4 c Fresh pumpkin or butternut
-squash puree; or use canned
1 T Maple syrup or honey
Salt to taste
Freshly ground black pepper
-to taste
1 bn Broccoli, tops cut into
-small flowerets, stems
-julienned into strips
-1/4×1″
1/2 c Heavy (whipping) cream

(From “Soup and Bread: A Country Inn Cookbook” by Crescent
Dragonwagon. Workman Publishing; $12.95)

In a 10″ skillet, melt the butter or heat the oil over medium-low
heat. Add the onion and saute slowly until almost limp but not brown,
about 6-7 minutes. Add the tamari or soy sauce and the tomato. Cook,
stirring often, until the tomato’s juice has evaporated, about 6
minutes.

Transfer the saute to a soup pot. Deglaze the saute pan with a little
of the stock, and add the pan contents, plus the remainder of the
stock to the soup pot. Add the pumpkin or squash puree, the maple
syrup or honey, salt and a touch of freshly ground black pepper.
Heat, stirring often.

Separately, in a small pot with a tightly fitting lid, steam the
broccoli flowerets and stems until tender-crisp (they should be a
bright green), about 3-4 minutes.

Stir the steamed broccoli into the soup, then stir in the cream. Let
the soup cook over low heat, stirring occasionally, until hot and the
flavors have blended, 8-10 minutes.

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