Title: Chocolate Nut Clusters
Categories: Cookies
Yield: 40 cookies

1/4 c Butter
1/2 c C and H Granulated Sugar
1 Egg
1/2 ts Vanilla
2 oz Unsweetened chocolate
— melted
1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Baking powder
2 c Walnut or pecan halves

Cream together butter, sugar, egg, and vanilla. Stir in melted chocolate.
Combine flour, salt, and baking powder. Blend into chocolate mixture.
Stir in nuts. Drop by teaspoonfuls on greased cookie sheet. Bake in 350
degree oven 10 minutes. Cookies should be soft when removed from oven.
Cool on rack. Makes about 40 cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Lentil and Tomato Soup

Recipe By : Adapted from Patty Fisher, 500 Vegetarian Recipes (Hamlyn)
Serving Size : 8 Preparation Time :0:30
Categories : Vegetarian Soups Stews
Freezer Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsp oil
1 large onion — chopped
1 carrot — chopped
2 sticks celery — chopped
8 oz red lentils — (1 cup)
3 pints boiling water
2 veg stock cubes
2 tsp dried mixed herbs
1 c tomatoes, tinned, fresh,juice or puree — add at
end
2 tsp salt — add at end
1/4 c nutritional yeast flakes (optional) — add at end

Chop the veg in the food processor and then fry in the pressure cooker
until softened. Add boiling water, stock cubes, lentils and herbs. Bring
to the boil, cover and bring up to pressure. Cook 20 mins (at 15lbs
pressure). (If no pressure cooker, cook for 1 hour).
Remove from heat and leave to cool – I do this without releasing the
pressure.
Add something tomatoey and salt to taste (I use no salt stock cubes, so
you may need to adjust this).
I sprinkle nutritional yeast flakes in before serving. This gives it a
nice earthy taste.
This freezes well. I think the flavour improves if the soup is left to
sit on the stove for a while.
It is fairly smooth but some children prefer it liquidised.
It is almost as good if you miss out the oil and the frying.

– – – – – – – – – – – – – – – – – –

Title: KNISHES
Categories: Vegetables, Cheese, Jewish
Yield: 1 batch

MMMMM—————————DOUGH——————————–
1 Egg
1 ts White vinegar
1/4 c Salad oil
2 3/4 c Flour
3/4 c ;Water

MMMMM——————–POTATO ONION FILLING————————-
4 lg Yellow onions; peeled
3 1/2 lb Potatoes; peeled finely
-chopped
Salt pepper; to taste
1/4 c Butter
1/4 c Schmalz

MMMMM———————–CHEESE FILLING—————————-
3 lg Yellow onions; peeled
12 oz Cream cheese; cut up
-chopped
2 1/2 lb Dry-curd cottage cheese
-or farmer cheese
4 T Butter

These knishes are light and delightful, and not difficult to make.
Have your chosen filling all prepared before you start the dough.

Place all the ingredients in the bowl of a heavy electric mixer, such
as a KitchenAid. Mix with the dough hook until the dough is very
smooth. Cover and allow the dough to rest for 15 minutes.

Divide the dough into 2 pieces. Roll out 1 piece of the dough into a
very thin rectangle. Place a rope of the filling, about 3/4 inch in
diameter, 1 inch away from the long edge of the dough. Fold the long
edge of the dough over to enclose the filling; press to seal. Cut
the filled roll away from the rest of the dough. Using the narrow
edge of the handle of a table knife, press and cut the into
individual knishes, 2 inches long. Place the Knishes on oiled baking
sheets. Repeat with the remaining dough and filling. Bake at 425 F.
uncovered, until lightly browned, about 20 minutes.

Onion filling: Saute the onions in butter and chicken fat until
golden brown. Boil the potatoes, drain, and mash. Add the onions,
along with any oil that remains in the pan. Season with salt and
pepper.

Cheese filling: Saute the onion in butter until golden. Mix the
onion in with the remaining ingredients, including any butter left in
the pan, cover, and chill.

HINT: TO RENDER CHICKEN FAT. While chicken fat can be purchased in
any Jewish market, it is easy to prepare fresh at home. It is called
SCHMALZ. Simply combine chopped fresh chicken fat and skin with a
little water in a small frying pan over medium-low heat until the fat
is liquid and the solids have shrunk to very small, crunchy bits.
This should take about 20 minutes. Strain the bits from the fat and
use for other recipes. Watch carefully while rendering so the bits
don’t burn. Refrigerate the fat.

The Frugal Gourmet on Our Immigrant Ancestors
by Jeff Smith

MMMMM

Title: GOAT CHEESE-AND-WALNUT PIZZA TOPPING
Categories: Main dish, Appetizers, Vegetarian, Kump
Yield: 2 servings

6 oz Fresh goat cheese 2 tb Walnut or safflower oil
1/2 c Walnuts

CRUMBLE THE GOAT CHEESE and sprinkle it all over the pizza. In a small bowl
toss the walnuts with the walnut or safflower oil to coat. Place the
walnuts all over the pizza. Bake according to directions.

Makes Enough for 2 9-Inch Pizzas

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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Title: Fried peanut butter sandwich
Categories: Sandwiches, Elvis
Yield: 1 Servings

2 sl White bread
2 tb Peanut butter
1/2 VERY ripe banana, mashed
-with fork
2 tb Butter or margarine

Spread the bread with the peanut butter and banana. Melt the butter
in a skillet on medium heat. Fry the sandwich, browning on both sides.

MMMMM

Pine Nut-Spinach Pesto

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:20
Categories : Microwave Sauces/Marinades
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces frozen spinach — 1 pkg.
1/2 cup chicken broth
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper
1/2 teaspoon oregano
1/4 cup chopped tomatoes
2 tablespoons green onions — thinly sliced
1/4 cup pine nuts — toasted, * see note
Parmesan cheese — ** see note
1 tablespoon yogurt
1 tablespoon mayonnaise

* You can substitute sunflower kernels or chopped almonds for the pine nuts if
desired.
** A sprinkle of Parmesan cheese if using this sauce for pasta, or a mixture of
yogurt and mayonnaise if using as a sauce for grilled chicken or fish.

PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with
vented plastic wrap and thaw several minutes on high. Break up center with
fork.
Drain spinach, pressing out excess moisture. Place in food processor;
add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano.
Puree this mixture. Pour back into microwave bowl. Cook on high for 2
minutes. If cooking on stove, cook and stir until thickened. Add tomatoes,
green onion and pine nuts; heat through.
Toss this with pasta and sprinkle with Parmesan cheese. If using as a
sauce for grilled chicken or fish, mix the mayonnaise and yogurt with the
pesto.

Yield: About 1-1/2 cups

– – – – – – – – – – – – – – – – – –

Per serving: 105 Calories; 7g Fat (57% calories from fat); 6g Protein; 7g
Carbohydrate; 3mg Cholesterol; 294mg Sodium

Serving Ideas : Serve on pasta or use as a sauce for chicken or fish.

Pineapple Freeze

Recipe By : The Living Heart Diet
Serving Size : 4 Preparation Time :0:05
Categories : Beverage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ozs crushed pineapple — undrained

Place unopened can of pineapple in freezer until hard. Then, place under
hot running water for 30 seconds and remove from can. Place in blender half
at a time and blend to slush consistency.

– – – – – – – – – – – – – – – – – –

Per serving: 68 Calories; less than one gram Fat (1% calories from fat); 0g
Protein; 18g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Serving Ideas : Spoon into serving dishes.

Title: Sour Cream Apple Pie
Categories: Pies, Desserts
Yield: 1 pie

5 lg Tart apples
1 Pastry-lined 9″ pie pan
1 tb Lemon juice
3/4 c C and H Granulated Sugar
1/3 c Flour
1/4 ts Salt
1 ts Cinnamon
1/4 ts Nutmeg
1/4 c Butter or margarine
1/2 c Dairy sour cream

Peel and cut apples into thick slices. Arrange slices in overlapping rows
in pastry-lined pie pan; sprinkle with lemon juice. Mix sugar, flour,
salt, cinnamon and nutmeg; cut in butter until crumbly; spoon over apples.
Spread sour cream over top. Bake in 350 F oven 50 to 55 minutes until
apples are tender.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

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BAKEWELL PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Puff pastry
—–FILLING—–
Strawberry jam
4 Egg yolks
2 Egg whites
4 oz Butter
4 oz Sugar
Almond essence

Pre-heat oven to 425oF or Mark 7.
Roll out the pastry and line a wide shallow dish or a pie plate.
Spread the pastry with a thick layer of jam.
Cream butter and sugar, add the egg yolks, the beaten egg whites and
the almond essence.
Spread the mixture over the jam and bake for 15 mins. Reduce heat to
350oF Mark 4 for 20 mins. The filling is ment to remain soft and is
not intended to set.

– – – – – – – – – – – – – – – – – –

Title: VEGETABLE LASAGNE (MCDERMOTT)
Categories: Main dish, Vegetarian, Vegan
Yield: 8 servings

9 Lasagne noodles
-(OR as much as needed)
1 lb Tofu
1/2 c Tomato paste (or sauce)
1 -to:
2 c Tomato sauce
-(as much as desired)
1 bn Chard (or spinach)
3 tb Nutritional yeast
1/2 ts Salt
1 ts Thyme
1 ts Basil
3 tb Canola oil
3 sm Onions; -OR-
1 lb Mushrooms
3 Celery stalks
1 1/2 c Cauliflower

Mash up the tofu in a bowl and add salt, nutritional
yeast, spices, tomato paste. Chop the celery,
caulflower, and onion finely and saute in oil. When
mostly cooked add the mushrooms, sliced. When the
mushrooms are done, add the vegetables to the tofu and
mix well.

Cook the lasagne noodles in water until done. This
can be done beforehand to save time. Grease your
casserole pan lightly with some oil to help prevent
sticking. Place a layer of noodles down and spoon
some tomato sauce over it. Put a layer of
tofu/veggies down.

Saute the chard (or spinach) in a pan with just a
little bit of oil. When completely cooked down and
soft, add half to the lasagne, spreading evenly over
the layer. Add more sauce then noodles, then tofu
than another layer of chard. Top with more sauce,
more noodles and a large amount of sauce (to prevent
any burning or drying out of the noodles when they’re
cooked). Preheat oven to about 350 or 375 and cook
roughly 35 minutes, or until bubbly and hot. SERVE!
I guarantee it’ll be among the best lasagne you’ve
ever had….

From: tara@starburst.umd.edu (Tara McDermott)
@Newsgroups: rec.food.veg

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