-Waldine Van Geffen VGHC42A 1/4 c Butter 1/4 c Green onion -- chopped 2/3 c Heavy cream 1 t Lemon peel -- grated 8 oz Thin spaghetti -- cook al dente 2 oz Jar Romanoff golden white- -fish caviar Melt the butter. Add onion, and cook over a low heat for 1 minute. Add cream and lemon peel. Heat through; toss with pasta. Turn out onto a heated platter. Top with caviar. (wrv) |
INGREDIENTS 1/2 c Water, lukewarm 1/4 Cake yeast, (or 1/4 tsp. dry -pkg yeast) 1 Egg, beaten 1 tb Salad oil 1 ts Salt 2 1/2 c Flour Source:Treasured Slovenian & International Recipes DIRECTIONS Crumble yeast into lukewarm water and add beaten egg, salt, salad oil and flour. Knead well to make a medium dough. Roll out into rounds as for noodles, only not quite so thin. Pierce each round with a fork and bake in oven at 325 F until a delicate brown on both sides. "Mlinci" are baked on the lowest rack in the oven and must be turned. When baked, cool and break the "mlinci" into a large bowl. Pour over enough salted boiling water to cover and let stand for two minutes. Pour off water into another bowl and drain "mlinci" dry. Once again pour on same water and allow to absorb about one hour. Pour hot melted butter over "mlinci" and serve. You may substitute poultry or pork roast drippings for butter. |
| Ingredients | |||
| 4 | pound | beef, chuck, rump, or round | |
| 1 | pt | vinegar | |
| 1 | water | ||
| 4 | each | bay leaf | |
| 12 | each | peppercorns, whole, black | |
| 4 | each | cloves, whole | |
| 1 | each | carrot, bunch | |
| 6 | each | onion | |
| 1 | tablespoon | sugar | |
| 12 | each | gingersnaps | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
Directions: | |||
| Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days. Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place. Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added. | |||
8 oz Cream Cheese, Softened 1/2 c Butter 2 c Unbleached All-Purpose Flour 3 tb Butter, Melted 1 c Finely Chopped Walnuts 3 tb Sugar 1 ts Cinnamon Yield: About 36 Cookies Mix the cream cheese, butter, and flour together, blending well. Chill to firm the dough. Roll out about 1/3 of the dough, on a floured board, into a 12-inch circle. Brush with 1 Tbls of melted butter. Combine the walnuts, sugar and cinnamon, blending well, and sprinkle one-third of the mixture onto the dough. Cut into 12 long triangles and roll up, starting at the outside, so that the point of the triangle is on the outside. Repeat with the rest of the dough and sugar mixture. Place on ungreased cookie sheets and bake in a preheated 350 Degree F. oven for about 10 to 15 minutes, until lightly browned. Cool on wire racks. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 Shared by Rich Harper |
2 c Quick Tomato Sauce 12 oz Hot Italian sausage 1 tb Olive oil 1/2 c Reserved juice from canned -tomatoes (or water) 2 tb Fresh basil, chopped (1 1/2 -tsp dried) 3/4 lb Cavatelli or penne 3/4 c Ricotta PREPARATION: For The Sauce, make the Quick Tomato Sauce. Remove casing from sausage. Heat olive oil in large frying pan over medium heat; saute sausage, breaking into small pieces, until color turns pale and sausage is just cooked through, about 10 minutes. Add the Quick Tomato Sauce, basil, and tomato juice; simmer, uncovered, over low heat for 5 minutes. Sauce can be made 1 day ahead. COOKING AND SERVING: Cook the pasta in 4 quarts boiling, salted water until just tender, about 8 minutes. Drain well. Reheat the sauce. Toss the pasta with sauce. Serve on warmed serving dishes. Garnish each serving with 3 tablespoons ricotta. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. |
2 pound Chicken; breasts, thighs -- a 8 ounce Italian dressing -- ( i used 14 1/2 ounce Tomato wedges -- drained 1/2 cup Dry white wine 6 ounce Mushrooms -- sliced drained 1 Onion soup mix 6 ounce Olives -- drained pitted slic 8 ounce Linguine 14 ounce Artichoke hearts -- drained a Place chicken in a lightly greased 12x8x2" baking dish (Pam works great). Arrange tomatoes, mushrooms, olives, and artichokes on top. Combine salad dressing and wine; pour over vegetables and chicken. Sprinkle with the onion soup mix. Cover and bake @ 350 for 1 hr.or until the chicken is done. Meanwhile cook the linguine. When the chicken is done, spoon the juice and vegetables over the pasta and top with the chicken. ( Southern Living, Sept. 1991) I bet this would be great made ahead and letting the chicken marinade in the dressing and wine. It was good and good for you. Hope you enjoy. Jane (TN) FROM: JANE GASCHEN (NBJV85B) |
4 c Canned vegetable broth 1 c Dry vermouth 1 lg White onion; chopped 1 md Fennel bulb -- trimmed, chopped 3 lg Garlic cloves; chopped 14 1/2 oz Stewed tomatoes -- (canned, Italian-style) 8 oz Penne or other tubular pasta 1 md Zuchinni; diced 1 lg Yellow crookneck squash -- diced 15 oz Canned cannellini beans -- rinsed, drained 4 Green onions; chopped Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes. * Source: David Badal, Houston TX * Published in: Bon Appetit - June 1993 * Typed for you by Karen Mintzias |
2 Hands full of Brussel Sprouts 2 Tomatoes 1 Onion,finely chopped 1 ts Beef Broth, instant 6 oz Grated cheese Pepper Salt Nutmeg Paprika Cayenne Pepper 1.Cover brussel sprouts with water and season with salt, pepper and nutmeg.Put in microwave and cook on HIGH for 7 minutes. 2.Mix the ground beef with salt, pepper, paprika, cayenne pepper and the onions. 3.Fry in a little oil until all is nicely crumbly;add the peeled, cubed tomatos. Turn down heat to low and add instant broth when the tomato juice is evaporated enough. 4.Put the brussel sprouts and the meat mix in a souffle form and sprinkle the cheese on top. 5.Bake in a 200 C oven for 15 minutes, until cheese begins to brown. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 |
12 Artichokes; medium 2 Lemons; juice & rind 1/2 c Olive oil -salt -freshly ground black pepper The description "Truffle style" means they are cooked as truffles would be (sliced paper thin and quickly fried with a little oil, salt and pepper). Prepare artichokes as directed in "Cleaning artichokes - Jewish Style". Cut in half lengthwise and keep in lemon water. "Heat 1/4 cup of oil in a large skillet. Drain 6 artichokes very well. Cut into very thin slivers directly into the hot oil and fry, stirring frequently, for 10 minutes. Add salt and pepper to taste and continue to fry until slices are golden brown and crisp. Transfer to a hot serving dish and keep warm. Repeat with the remaining oil and artichokes. |
| Ingredients | |||
| 1 | pound | shrimp, fresh, cooked | |
| 1 | each | can water chestnuts | |
| 1 | cup | mushrooms, fresh, sliced | |
| 1 | each | onion, sliced | |
| 1 | cup | celery, sliced diagonally | |
| 1 1/2 | pound | asparagus, fresh, steamed | |
| 11 | oz | mandarin oranges, drained | |
| 2 | tablespoon | vegetable oil | |
| 1/2 | teaspoon | salt | |
| 1 | pepper, freshly ground | ||
| 2 | tablespoon | sugar | |
| 2 | tablespoon | soy sauce | |
| 1 | boiled rice | ||
Directions: | |||
| Shell, devein shrimp. Drain and slice water chestnuts. Arrange shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges on large tray. Heat oil in wok or electric skillet. Add onion, celery, salt, pepper, and sugar. Cook, stirring, until vegetables are crisp-tender. Add asparagus and shrimp. Place mushrooms and water chestnuts over shrimp. Sprinkle with soy sauce. Place orange sections on top. Cover, cook until mixture begins to steam. | |||