Title: Mojhy Apples
Categories: Penn-dutch, Snacks
Servings: 1

1 c Corn Syrup
1 c Sugar
10 Apple
10 Wood Lollypop Sticks

Remove stems and replace with stick stuck halfway into the apple. Put sugar
and syrup in deep pan and stir slowly over slow fire until thoroughly
dissolved. Let boil until a small quantity when tested in water becomes
brittle. Remove pan from fire and place over boiling water. Then dip apples
and wind in circular motion until thoroughly covered with syrup. Place on
buttered pan with sticks upright and permit to cool. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

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COUNTRY STYLE HAM APPLE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Lean ham, cooked, chopped fi
5 ea Green apples, chopped
2 ea Onions, chopped fine
1 t Sage
1 T Mixed vegetable seasoning
1 ea Cube bouillon (dissolved in
4 ea Potatoes, cooked and mashed
3 T Melted butter

In a deep baking dish, arrange alternate layers of ham and apples.
Sprinkle each layer with onion and seasonings. Moisten each layer with
bouillon. Cover this with a thick layer of mashed potatoes. Brush the
potato peaks with melted butter. Bake at 325 degrees for 1 1/2 to 2
hours or until the ham is thoroughly heated and the potato peaks are
browned.

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BOURANEE BAUNJAUN ( EGGPLANT WITH YOGHURT SAUCE )

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Med. eggplants (1 kg total)
Salt
Oil for frying
2 Medium onions — sliced
1 Green pepper — seeded, sliced
2 Large ripe tomatoes — peeled
Salt
1/4 ts Hot chili pepper
1/4 c Water
—–CHAKAH (YOGURT SAUCE—–
2 c Chakah (drained yogurt)
2 Garlic cloves (or more)
Salt to taste

Cut the stems from eggplants and leave peel on. Cut into slices 1 cm
(1/2-inch) thick. Spread on a tray and sprinkle slices liberally with
salt. Leave for 30 minutes, then dry well with paper towels.
Pour enough oil into a deep frying pan (with lid to fit) to cover base
well. Fry eggplant until lightly browned on each side. Do not cook
completely. Lift onto a plate when browned. Add more oil to pan as
required for remaining slices. As oil drains out of eggplants on
standing, return this to the pan and add onion. Fry gently until
transparent. Remove to another plate.
Place a layer of eggplant back into the pan. Top with some sliced onion,
green pepper rings and tomato slices. Repeat using remaining ingredients
and adding a little salt and the chili pepper between layers. Pour in any
remaining oil from eggplant and onion and add the water. Cover and simmer
gently for 10-15 minutes until eggplant is tender.
Combine chakah ingredients and spread half of the sauce into base of
serving dish. Top with vegetables, lifting eggplant carefully to keep
slices intact. Leave some of the juices in the pan.
Top vegetables with remainder of chakah and drizzle vegetable juices over
it. Serve with Kabaub and Lawash (flat bread).

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CREAM OF BROCCOLI AND PEA SOUP (MF)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6763
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound broccoli florets (stalks peeled) — finely chopped
1 onion (8 ounces) — finely chopped
1 quart water or chicken broth
1 cup frozen petite peas — thawed
3 tablespoons flour
2 cups half and half
–or evaporated low fat or skimmed milk
Salt and freshly ground black pepper
Snipped chives for garnish

Simmer the broccoli and half the onion in the water or stock for 15
minutes or until tender. Add the peas and simmer 5 minutes longer just to
cook through. (As you are simmering, be sure to keep the level of the
water constant so that it does not evaporate too much.) When the
vegetables are tender, puree the mixture through a food mill or blender.
(If you puree it with a food processor or a blender, pass the puree
through a sieve to remove any tough bits.)
In a clean saucepan heat the butter. Add the remaining onion and cook for
5 minutes, over low heat or until very tender but not brown. Add the flour
and cook for a few seconds. Whisk in the strained puree, bring to a boil
and simmer for 10 minutes, stirring on occasion to make sure the flour
does not stick to the bottom of the saucepan. Gradually add the half and
half or evaporated milk and adjust it to the texture you like. Bring the
liquid to just to under a boil; season to taste with salt and pepper.
Ladle out and garnish with chives if you wish.
Yield: 4 servings

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Reese’s Chewy Chocolare Cookies

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
3/4 c Hershey’s Cocoa
1 ts Baking soda
1/2 ts Salt
1 1/4 c butter or Margarine, softened
2 c Sugar
2 Eggs
2 ts Vanilla extract
1 2/3 c Reese’s Peanut Butter Chips (10 oz. pkg)

Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa,
baking soda and salt. In large bowl, beat butter and sugar with
electric mixer until light and fluffy. Add eggs and vanilla; beat
well. Gradually add flour mixture, beating well. Stir in peanut
butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They
will puff while baking and flatten while cooling.) Cool slightly;
remove from cookie sheet to wire rack. Cool completely. About 4-1/2
dozen cookies.

Pan Recipe: Spread batter in greased 15-1/2×10-1/2×1-inch jelly- roll
pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool
completely in pan on wire rack; cut into bars. About 4 dozen bars.
Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed;
cool. Press small scoop of vanilla ice cream between flat sides of
cookie. Wrap and freeze.

High Altitude Directions

Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to
3/4 teaspoon. Decrease sugar to 1-2/3 cups. Add 2 teaspoons water
with flour mixture. Bake at 350 degrees Fahrenheit, 7 to 8 minutes.
Yield increases to about 6 dozen.

Hershey’s and Reese’s are registered trademarks of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

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Tapado (Seafood Soup)

Recipe By : Cook’s Magazine September/October 1988
Serving Size : 6 Preparation Time :1:30
Categories : Central American Guatemalan
Main Course Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh coconut milk — (see recipe)
1 small onion
1 medium red bell pepper
2 pounds red snapper fillets, sea bass, or tilefish
1 pound medium shrimp
1 tablespoon corn oil
1 teaspoon dried oregano
1/4 teaspoon achiote (annatto) (optional)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 medium banana
1 medium tomato
3 tablespoons minced cilantro leaves

PREPARATION:
Make the Coconut Milk (see recipe in this cookbook). Peel and thinly slice
the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch
strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein
the shrimp.

COOKING:
Heat the corn oil in a large skillet. Add the onion and red pepper and
sauté over medium heat until softened, about 1 minute. Add the Coconut
Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring
liquid to a boil and then simmer over low heat until slightly thickened,
about 5 minutes. Stir in the fish and the shrimp and simmer until seafood
is just cooked through, about 10 minutes.

Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice
(3/4 cup) and add it to the soup along with the banana. Simmer the soup
until the banana and tomato are just cooked, 5 minutes. (Can cover and
refrigerate up to 4 hours.)

SERVING:
Reheat the soup if made in advance. Stir in the cilantro.

Serves 4 to 6

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NOTES : Coconut milk gives a Southeast Asian accent to this Guatemalan
specialty.

The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts.
This dish, which frequently contains a wide variety of seafood, including
squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression
of this natural bounty. Achiote, also known as annatto, is a red-orange
vegetable dye used to color dishes throughout Latin America.

TORTELLONI DI ZUCCA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Masterchefs New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTA—–
3 c Flour, all purpose
3 lg Eggs, lightly beaten
1 1/2 ts Oil, olive
2 tb Water (about)
—–FILLING—–
1 md Squash, acorn (about
— 1 3/4 pounds)
1 c Escarole, leaves
1 1/2 tb Butter
1/3 c Cheese, Parmesan, grated
1 tb Parsley, chopped
1/4 c Ham, chopped
1/4 c Cheese, ricotta
1 lg Egg
Pepper, black, ground
1 pn Nutmeg, grated
Salt (to taste)
—–TOMATO-CREAM SAUCE—–
1/4 c Butter, unsalted
1 c Cream, whipping
1/3 c Cheese, pecorino
1/4 c Sauce, tomato
Cheese, Parmesan, grated

For Pasta:
ÿÿÿ
In a mixer with a dough hook, or a processor, combine the flour,
eggs and oil, adding water as needed to form a soft ball. Transfer to
a lightly floured work surface and knead for about 5 minutes. Cover
with a damp cloth and set aside for 30 minutes.

For Filling:
ÿÿÿÿ

Halve the squash and remove all of its seeds and strings. Cut
the squash up into large wedges and cook, covered, in boiling salted
water until tender, about 12 minutes. Drain completely and cool
briefly. Scoop out the flesh. (You should have about 2 cups.)

Place the escarole in a saucepan with about 1 cup of water;
cover. Steam the escarole, tossing once or twice, just until wilted,
3 to 5 minutes. Drain in a colander, rinse with cold water, squeeze
dry and chop coarsely. Set aside.

Melt 1 1/2 tablespoons of butter in a large skillet over
medium-high heat. Add squash and cook, stirring, until dry, about 5
minutes, breaking up the flesh coarsely as it cooks. Add Parmesan
cheese and parsley, lower heat to medium and stir for 3 minutes.

Transfer the mixture to a mixing bowl and stir in the escarole,
ham, ricotta and egg. Season with black pepper, nutmeg and a little
salt, if desired. Set aside.

To Assemble:
ÿÿÿÿ

Cut the dough into 3 pieces. Roll each piece with a heavy
rolling pin on a lightly floured board (or use a pasta machine) until
it’s 1/8-inch thick. (You should be able to see your fingers through
the dough.)

Use a 4-inch cutter to cut out rounds of dough; place them on a
lightly floured baking sheet. Place about 1 1/2 teaspoons squash
filling on lower half of each round, leaving a border. Fold top half
of each round over filling and press edges together to seal. Warp
edges of each half-circle around your index finger, bringing ends
together to overlap by about 1/4 inch. Pinch edges to seal.

For Sauce:
ÿÿÿ
Melt 1/4 cup of butter in a heavy saucepan. Add cream and a
generous amount of white pepper, whisking over medium-high heat. Stir
in the pecorino cheese (in a pinch, you could probably get away with
Parmesan, but it won’t taste the same) and tomato sauce. Boil gently
3 to 4 minutes.

Meanwhile, cook tortelloni in a large pot of boiling salted water
until they float to the surface, then boil 1 minute longer; drain.
Place the tortelloni in heated serving bowls, nap with sauce and serve
immediately, with additional Parmesan and white pepper.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York

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Title: Lobster Salad
Categories: Salad, Seafood
Yield: 6 servings

2 c Lobster meat; cooked
Lettuce
1/3 c Oil, olive
2 tb Vinegar, wine
1/2 ts Salt
6 dr Hot sauce
1/4 ts Mustard, dry
1/2 c Mayonnaise
2 c Celery; thinly sliced
1 sm Onion; minced

Cut lobster meat in pieces, and arrange on lettuce leaves. Combine
remaining ingredients and pour over lobster. Chill for 1 hour or
more.

SOURCE: Southern Living Magazine, May 1974.

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WILD RICE WITH QUINOA

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Water
1 t Soy sauce
1/2 c Wild rice, washed soaked
1/2 c Quinoa

Combine the water soy sauce in a pot bring to a boil over medium
high heat. Add wild rice cover, reduce heat simmer for 30
minutes. Add the quinoa, cover simmer for a further 20 minutes or
until the water is all absorbed. Remove from heat allow to steam,
covered for 5 minutes. Fluff with a fork.

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Basic Bread Variations w/Homemade Breadmaker Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Breads Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Loaf:
1 1/2 teaspoons active dry yeast
2 1/4 cups breadmaker mix
1 tablespoon butter — or vegetable oil
3/4 cup warm water
1 1/2 lb Loaf:
2 teaspoons active dry yeast
3 1/3 cups breadmaker mix
1 1/2 tablespoons butter — or vegetable oil
1 1/4 cups warm water

Add ingredients to the bread pan in the order recommended by the manufactur
er. Use Basic/White cycle, light crust setting.

Variations:
Cinnamon Raisin – To the basic recipe add 1/2 cup raisins and 1 1/2 teaspoo
ns ground cinnamon. If desired, glaze with a powdered sugar glaze while st
ill warm.

French Bread – Eliminate butter or oil.

Sweet Bread (Sally Lunn type) – Add 1 tablespoon of sugar along with dry in
gredients. Bread 1 egg into measuring cup, then fill the cup with water to
the amount called for in the recipe.

Herb Bread – Add 1 1/2 teaspoons dry herbs (rosemary, basil, dill, etc) wit
h the dry ingredients.

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