B/M HERB ROLLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-(GNJX21A)
4 tb Butter or margarine
3 tb Finely chopped onion
1 Clove garlic — lg minced
3/4 ts Dried oregano
3/4 ts Dried basil
3/4 ts Dried tarragon
1 c Water
3 c All-purpose flour
1 t Salt
1 1/2 ts Sugar
1 1/2 ts Red Star yeast

In a small skillet, melt the butter. Add the onion, garlic, and
herbs. Saute over medium heat until the onion is soft, about 5 min.
Cool to room temperature. Place all ingredients in the bread pan
(including the cooled onion mixture), select Dough setting, press
Start. When dough has risen long enough, machine will beep. Turn off
bread machine, remove bread pan, and turn out dough onto a floured
countertop or cutting board. Gently roll and stretch dough into a
24-inch rope. For 1 1/2 lb: With a sharp knife, divide dough into 18
pieces. Roll into balls and place in a greased muffin tin (s), 9″ x
13″ pan or on a greased cookie sheet. Cover and let rise in a warm
place for 30 – 45 min until doubled. Bake in 400~ oven 12- 15 min
until golden. Serve warm.

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Title: BAKLAVA 2
Categories: Foreign, Desserts
Yield: 30 servings

MMMMM————————–BAKLAVA——————————-
3/4 c Walnuts; finely chopped
3/4 c Pistachios; finely chopped
1/2 c Almonds; finely chopped bla
1/2 c Sugar; superfine
1 ts Cinnamon
1 ts Nutmeg
1 1/4 lb Butter; melted
1 pk Commercial phyllo sheets

MMMMM—————————SYRUP——————————–
2 1/2 c Sugar
1 3/4 c -Water
1 Orange’s rind; finely grate
1 Lemon’s rind; finely grated
5 Whole cloves
1 Cinnamon stick
1 c Honey

*Note: Almonds should be lightly toasted. Combine nuts, sugar,
cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with
butter. Separate 25 phyllo sheets from package. Place under a smooth,
damp towel to prevent drying. Wrap remaining filo well. Freeze for
future use. Place one phyllo sheet in pan. Trim to fit. Brush
generously with melted butter. Repeat procedure until there are 5
layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture.
Repeat this procedure two more times, ending with phyllo. Drizzle
any remaining butter over top. Bake in 350 degree oven 1-1/2 hours
or until golden brown. Remove baklava from oven. Using a sharp
knife, immediately cut long, diagonal lines from corner to corner,
forming an “X”. Follow these guidelines to cut baklava into
serving-size diamonds. While still hot, pour cooled syrup over
baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves
and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered,
about 5 minutes to thicken syrup slightly. Remove from heat. Discard
spices. Stir in honey. Cool at room temperature. Pour over hot
baklava. Allow to stand overnight before serving.

From: “Classic Greek Cooking” by Daphne Metaxas. ISBN: 0-911954-31-7
Source: Karen Mintzias I-Cooking

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Title: Perfection Salad
Categories: Salads Vegetables
Servings: 8

2 ea Envelopes Unflavored Gelatin 1/3 c Lemon Juice
2 3/4 c Water 1/2 c Sugar
1/4 c Cider Vinegar 1/2 t Salt
2 c Finely Shredded Cabbage 1 c Chopped Celery
1/2 c Chopped Green Pepper 2 oz (1 jar) Slice Pimientos *

* Drain and chop the jar of pimientos.
—————————————————————————

In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over
low heat, cook until gelatine dissolves. Add water, sugar, vinegar and
salt; stir until sugar disssolves. Chill until partially set. Fold in
remaining ingredients; pour into lightly oiled 6-cup mold. Chill until
set, about 3 hours or overnight. Refrigerate leftovers.

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Peanut-Butter Butter Cookies

Recipe By : Fanny Farmer Baking Book
Serving Size : 120 Preparation Time :0:15
Categories : Cookies-Shaped

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 cup peanut butter
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt

Preheat oven to 350°
Combine butters and sugars, add vanilla and eggs.
Add dry ingredients and shape into 1 inch balls. Place on cookie
sheet and make criss-cross design with fork. Bake for 10 minutes.

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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.

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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

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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

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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.