ffµ?Amaretto Brownies Desserts 12 1/4 lb Sweet butter 2 oz Semi-sweet chocolate 2 Eggs, well beaten 3/4 c Sugar 1/2 c Flour 1/4 ts Salt 1/2 c Pecans, coarsely chopped 1/2 c Amaretto (di Saronno preferable) Chocolate frosting (optional) Preheat oven to 325 degrees. Grease an 8-inch square pan. Melt butter and chocolate in a small saucepan; set aside to cool. Stir in eggs. Add remaining ingredients except the Amaretto and mix well. Bake 35 minutes; brownies should still be soft. Cool. Poke with fork; pour Amaretto over top of brownies. Refrigerate overnight. Ice with favorite chocolate frosting. Cut into squares. █ffµ?Amaretto Cheesecake Desserts, Cake 6 Pre-made graham cracker crust (9-inch) 15 oz Carton of Ricotta cheese 8 oz Package of cream cheese 4 Eggs, lightly beaten 1/2 c Sugar 1/3 c Amaretto (di Saronno preferable) 1 ts Vanilla 1/4 ts Salt Pre-heat oven to 325 degrees. Beat together ricota and cream cheese until smooth. Add remaining ingredients; beat until smooth. Pour into pan. Bake 1 hour and 15 minutes or until firm in middle. Cool 20-30 minutes in pan before removing. Cool completely before serving. Make one 9-inch cheesecake. █ffµ?Apple-cranberry Casserole Dessert, fruit, apple, cranberry Man 3 c Granny Smith Apples 2 c raw cranberries 1 c sugar Mix: 1 c Quick Cooking Oat Meal 1/2 c Brown Sugar 1/2 c Chopped Pecans (more if preferred) 1 Stick of margarine Peel and dice the apples. Spread applies & cranberries in bottom of a 2 quart casserole dish. Spread dry ingredients over apples & cranberries. Shave one stick of margarine over the top. Bake 1 hour at 325 degrees. █ffµ?Baked Ham In Champagne Meat 18 9 lb boneless ham 1 (1-lb) box light brown sugar 2 (4/5-qt) bottles extra dry champagne 3 T honey 1 1/2 t ground ginger 1 1/2 t dry mustard Pineapple slices, spiced apples (optional) Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325F 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples, if desired. █ffµ?Baked Pastry Shell Pastry 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/3 cup shortening or lard 3 to 4 tablespoons cold water In a mixing bowl combine flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to sides of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface flatten dough with hands; roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom and sides of pastry with a fork. Bake in a 450 oven for 10 to 12 minutes or till golden. █ffµ?Basic Meatballs Beef, Main dish 6 1 lb Ground Beef 1/4 c Onion; Chopped, 1 Sm. 1/8 ts Pepper 1 Egg; Large 1/3 c Bread Crumbs; Dry 3/4 ts Salt 1 ts Worcestershire Sauce Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls veg. oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. █ffµ?Brandied Holiday Fruit 1qt 1 can (33 oz) peach halves, drained 1 can (15 1/2 oz) pineapple slices drained 1 jar (4 oz) maraschino cherries with stems, drained 1 cup granulated sugar Brandy In a one-quart jar, pack peach halves, pineapple slices and cherries in layers adding about 1/4 cup sugar with each layer until the fruit reaches the neck of the jar. Pour in enough brandy to cover, stir and seal tightly. Note: As fruit is removed, add equal amounts of fruit and sugar to the jar and enough brandy to cover. Many recipes do not call for the addition of more brandy but.... caution adding two cups of fruit and two cups of sugar no more often than every two weeks Directions from The California Advisory Board for what is call Brandied holiday fruit. █ffµ?Cauliflower Soup Soup, Norwegian 4 5 1/2 c cauliflower florets 2 c water 1 t salt 2 T margarine 1/2 c diced onion 2 tsp all-purpose flour 1 pkt instant chicken broth and seasoning mix 1 c skim milk Dash of white pepper Ground nutmeg (Optional) In 4-quart saucepan combine cauliflower, water, and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper. Ladle intp 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg. █ffµ?Chocolate-lover's Cheesecake Dessert 12 1 1/2 cups finely crushed chocolate wafers 6 tablespoons butter, melted 3 8-ounce package cream cheese, softened 1 1/2 cups sugar 2 tablespoons all purpose flour 1/8 teaspoon salt 4 eggs 4 squares (4 ounces) semisweet chocolate, melted 1/4 cup milk 1 teaspoon vanilla 1 square (1 ounce) semisweet chocolate 1 teaspoon butter For crust, in a bowl combine chocolate wafer crumbs and melted butter. Press crumb mixture firmly on bottom and 1 3/4 inches up sides of a 9-inch springform pan. For filling, in a large mixer bowl beat cream cheese till creamy. Combine sugar, flour and salt; stir into the cream cheese mixture. Add eggs all at once. Beat just till combined. DO NOT OVERBEAT. Stir in the 4 squares melted chocolate, moik and vanilla till combined. Turn into crumb-lined pan. Bake in a 325 oven for 60 minutes or till center appears set. Remove from oven; cool 15 minutes. Loosen sides of pan. Cover and chill at least 2 hours. In a small saucepan over low heat melt the 1 square semisweet chocolate and butter. Drizzle in lattice design atop cheesecake. Chill till chocolate is set. █ffµ?Coconut-ricotta Cheesecake Dessert 12 1 3/4 cups flaked coconut 1 tablespoon butter, softened 2 cups ricotta cheese 1 8-ounce package cream cheese, softened 1/4 teaspoon coconut extract or vanilla 1 cup sugar 2 tablesoons all purpose flour 1/8 teaspoon salt 3 eggs 1/4 cup milk 1 8-ounce carton dairy sour cream 1 tablespoon sugar Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes, stirring occasionally. Reserve 1/4 cup of the toasted coconut for topping. Grease bottom and sides of an 8-inch springform pan with softened butter. Press remaining toasted coconut on the bottom of pan. Press untoasted coconut up sides of pan. For filling, beat the ricotta cheese, cream cheese and coconut extract till fluffy. Combine the 1 cup sugar, flour and salt. Stir into cream cheese mixture. Add eggs, all at once, beating at low speed just till combined. DO NOT OVERBEAT. Stir in milk. Turn into crust-lined pan. Bake in a 375 oven about 45 minutes or till center appears set. Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread atop baked cheesecake. Cool. Chill. Garnish with the reserved toasted coconut. █ffµ?Cold Fruit Soup Dessert, Norwegian 2 cups Rasberries or any available seasonal berries 1 1/2 cups kefir milk, yougurt or butter milk 1/3 cup raw honey or sugar to taste Cream, whipped (optional) Mint leaves A few extra berries Wash berries well, remove stems ot hulls. Drain. Combine rasberries, kefir and honey in blender. Blend untill smooth Pour in individual dessert bowls. Top with a dab of wipped cream if desired. Decorate with mint leaves and whole berries. █ffµ?Creamy Chicken or Turkey Potato Soup Soups 6 4 cups diced potatoes 1 med onion 1/4 c vegetable oil 1 1/2 c chopped cooked chicken or turkey 1 1/2 c chicken or turkey broth 2 tsp parsley flakes 2 tsp salt 1 tall can (12 fl ounces) Pet evaporated milk In large saucepan, cook potatoes and onion in hot oil just until potatoes begin to brown. Add chicken or turkey, parsley, salt and broth. Bring mixture to a boil. Lower heat, cover and simmer about 20 minutes or until potatoes are tender. Stir in evaported milk. Heat soup until steaming, but DO NOT BOIL. From A Celebration of Cooking in America Cookbook (recipes from the kitchens of PET) MC by Annie Roberts (A.Roberts8 on GEnie) █ffµ?Double-crust Lemon Pie Pie, Desserts Pastry for 1 (8") dbl-crust pie 1 1/4 c Sugar 2 tb Flour Dash of salt 1/4 c Butter or margarine, softened 3 Eggs 1 ts Grated lemon peel 1 md Unpeeled lemon, thinly sliced 1/2 c Water 1/2 ts Ground cinnamon On floured surface, roll out half of pastry and fit into 8-inch pie pan. Mix the sugar, flour and salt. Blend in butter. Reserve about 1 teaspoon egg white and beat remaining eggs well. Add eggs to sugar mixture, then mix in lemon peel, lemon slices and water. Turn into pastry shell. Roll out remaining pastry and fit over pie. Cut slits in top and seal and flute edges of pastry. Brush top of pie with reserved egg white. Mix 2 teaspoons sugar with cinnamon and sprinkle over pie. Bake at 400F 30 to 35 minutes. Serve warm. █ffµ?Eggnog Chiffon Pie Dessert Baked Pastry Shell 1/4 cup sugar 1 envelope unflavored gelatin 1 1/2 cups dairy eggnog 2 slightly beaten egg yolks 1/4 cup rum 2 egg whites 2 tablespoons sugar 3/4 cup whipping cream Caramel Filigree For filling, in a medium saucepan combine the sugar and gelatin. Add eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve and mixture thickens slightly and bubbles. Cool 10 minutes; stir in rum. Chill till consistency of corn syrup; stir occasionally. Remove from refrigerator; let stand till partially set (consistency of unbeaten egg whites. Meanwhile, in a large mixer bowl beat egg whites till soft peaks form (tips curl). Gradually add the remaining 2 tablespoons sugar, beating till stiff peaks form (tips stand straight). Fold egg whites into gelatin mixture. Beat whipping cream till soft peaks form. Fold cream into eggnog mixture. Chill till the mixture mounds when spooned; pile into baked pastry shell. Chill several hours or until set. About 1 hour before serving, prepare Caramel Filigree and drizzle atop pie. Pipe additional whipped cream around pie, if desired. Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over medium-low heat without stirring. When sugar begins to melt, heat and stir constantly till mixture is almost a medium caramel color (syrup will darken after removed from heat). Stir in a few drops of hot water. Let stand for 1 minute. Using a spoon quickly drizzle the caramelized sugar over the top of the pie till a web of caramel is built up. █ffµ?Fettuccini Alfredo Pasta 1 lb Fettuccini 3/4 cup Butter 1 cup Grated Parmesan Cheese 2 cups Half and Half Cream Melt butter in saucepan, stir in cream and cheese; simmer, stirring constantly until cheese is melted and smooth. Cook fettuccini, drain, do not rinse. Pour piping hot sauce over drained fettuccini and toss gently. █ffµ?Flat Brod Bread, Norwegian ? 4 cups flour 1 ts salt 1 cup corn meal 1/2 cup margarine 1 1/3 cups boiling water Should be baked on electric grill. To crisp, put in owen for a short time █ffµ?Hearty Mushroom Salad Bowl Salad 8 1 lb Fresh Mushrooms or 2 cans (6-8 oz ea. sliced muchrooms) 1 lb ( 2cups) diced boiled ham 3 cups cliced cooked potatoes (chilled)1 pk (10 oz) frozen peas (cooked & chilled) 3/4 cup Olive oil or Salad oil 1/2 cup sliced Scallions 1/4 cup Vinegar 1 ts Basil leaves, crumbled 1 ts Salt 1/2 ts ground Black Pepper 1/4 ts ground Cumin Seed Rinse, pat dry and slice fresh muchrooms or drain canned mushrooms. In a large salad bowl arrange clusters of mushrooms, ham, potatoes, peas and scallions. Mix remaining ingredients. Pour over salad, toss gently. Serve on lettuce lined platter if desired. █ffµ?Hungarian Potato and Egg Casserole (Rakott Krumpli) Potatoes, Vegetables 6 6 md Potatoes (about 2 lb) 1 md Onion, chopped 2 tb Oil 1 c Sour cream 1 1/2 tb Salt 1/4 tb Pepper 2 Hard-cooked eggs, peeled and sliced 2 tb Dry bread crumbs Paprika Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain. Cool slightly. Cook onion in oil until tender. Mix together onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4-inch slices. Gently mix together potatoes and sour cream mixture. Arrange half the potatoes in greased 10x6x1 1/2-inch baking dish or 1 1/2- quart casserole. Arrange eggs on top and add remaining potatoes. Sprinkle with bread crumbs and paprika. Bake, uncovered, at 325F until light brown, 30 to 40 minutes. Garnish with snipped parsley if desired. SOURCE: The Hungarian Cookbook by Susan Derecskey █ffµ?Italian Baked Chicken Chicken, Poultry 4 1/2 cup Sour cream 1 egg (beaten) 1/2 cup Grated Parmesan Cheese 2/3 cup Seasoned Bread crumbs (Italian style) 2 1/2 lb Chicken (cut into serving pieces) In a small bowel, blend sour cream and eggs. Set aside. In a medium bowl or shallow pan, mix bread crumbs and cheese. Dip each piece of chicken in sour cream mixture and then roll in bread crumb mixture to coat completely. Place chicken in an oiled shallow backing pan. Bake until chicken is tender, about 1 hour or until done in a 350 degree oven. Serve hot. Very good! █ffµ?Kaposztas Teszta (Cabbage and Noodles) Noodles, Hungarian 4 1 lg Head of cabbage 3 sl Bacon Salt and pepper 1 pk Wide egg noodles Grate cabbage onto a large dish or platter. Sprinkle liberally with salt and let stand for 1/2 hr. This will help release excess water. While cabbage is "resting", fry the bacon to rend the fat. Discard bacon or make a B.L.T. Squeeze out water from the cabbage and saute in the bacon drippings until golden brown. Add salt and pepper to taste. Meanwhile, break up the egg noodles so that they're short and fat rather than long and fat. Boil according to directions on box. When cabbage is done, add the noodles and mix thoroughly. This dish is even better the second day. Serve as a side dish or, if you make enough of it, a main course. █ffµ?Lasagna Primavera Pasta 12 spinach lasagna noodles grated or diced mozzarella grated or diced sharp cheddar (white or yellow) grated parmesan any other cheese that you like 1 red pepper 1 green pepper *** PRIMAVERA SAUCE one small onion, sliced 4 cloves garlic, minced olive oil 1/2 cup sliced or eighthed mushrooms 1 medium eggplant 2 cups diced tomatoes (fresh is best, but canned okay) 2 cups tomato sauce (again fresh is best, but canned okay) 1 cup tomato paste (or 6 oz. if canned oregano basil crushed red pepper bay leaf *** WHITE SAUCE 2 cups Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt) 1 egg In a large sauce pan, saute the garlic and onions in olive oil over medium heat until the onions become clear and tender. Add in the mushrooms and continue to saute until tender. When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water. Simmer for two minutes and add in the tomato sauce, paste and spices. Mix well with a fork until all of the tomato paste has been absorbed. Cover and simmer 30 minutes. Remove bay leaf before using. Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg, set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna noodles as directed and drain. When the sauce has simmered, remove from heat and start the lasagna. First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2 primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp cheddar on that. Repeat this same layer process once. Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan. Bake 45 minutes. Let cool ten minutes before serving, enjoy. █ffµ?Neil's Klondike Chili Soup 15 5 Medium Onions Diced 4 Stalks Celery chopped 4 Cloves Garlic crushed 3 Lg Cans Tomato Sauce 3 Lg Cans Stewed Tomatoes quartered 3 Lg Cans Red Kidney Beans 1 12 oz Bottle Ortega Green Chili Salsa 3 oz Chili Powder (Watkins) 5 lbs Ground Chuck 1 bottle Red Devil Hot Sauce Fry Onions, Celery and garlic until onions are transluscent. Put in large pot. Cast iron or stainless. Brown Ground Chuck in skillet. Drain off liquid, and put in pot. Quarter tomatoes, and add to pot. Add Kidney Beans and Tomato Sauce to pot.(I usually drain cans, but it's optional) Bring to boil, turn down heat and simmer slowly for 1 hours, stirring often, to keep from sticking. Add Green Chili Salsa, Salt, Chili Powder, Hot Sauce to taste. Simmer for two more hours. Very Thich and Spicy. Serves 15 - 18 From Neil Reed (N.REED3 on GEnie) █ffµ?Norwegian Fiskepudding Fish, Norwegian 2 T fine breadcrumbs 1 c milk 2 T cornstarch 1 c whipping cream 1 lb. skinned & boned haddock 2 eggs 1 T unsalted butter 1 t salt 1/4 tsp freshly grated nutmeg pinch freshly ground white pepper 1 lb cooked shrimp garnish sprigs dill garnish halved shrimp Butter 8x4-inch loaf pan; sprinkle with breadcrumbs and set aside. Slowly add milk to cornstarch in small saucepan and stir until dissolved. Place over medium heat and stir constantly until thickened to consistency of medium white sauce. Remove from heat and let cool. Blend in cream. Preheat oven to 325deg. Cut haddock (can substitute with fresh cod or whitefish) into pieces and coarsely chop in processor. Add eggs, butter, salt, nutmeg and pepper and continue processing until pureed. With machine running, add cream sauce through feed tube and mix until just blended, stopping machine to scrape sides of bowl as necessary. Turn into loaf pan. Set in shallow baking dish and add hot water to come halfway up sides of pan. Bake 1 hour. Remove from oven and let stand 5 minutes. Pour off any liquid in pan. Shell, devein and cut shrimp into 1/2-inch pieces and set aside. Turn mold onto serving platter. Spoon shrimp onto dish around edge of mold, then top shrimp with Sorrel Sauce. Garnish with dill sprigs and shrimp. █ffµ?Norwegian Lamb and Cabbage Stew Stew, Norwegian 4 3 lb lamb w/bone, cut into 2" pieces 1 (2lb) head of cabbage 2 tb salad oil 2 ts salt 2 beef bouillion cubes 2 cups hot water 1 bay leaf Chopped parsley Heat oil in Dutch oven. Brown meat in oil until well browned; remove meat; discard drippings. Wash and trim cabbage, cut into wedges, place alternate layers in Dutch owen. Srinkle each layer with salt. Add bouillion cubes, water and bay leaf. Bring to a boil; reduce heat. Cover. Simmer a about 1 1/2 hours or until meat is tender. Remove bayleaf. Sprinkle with parsley before serving. █ffµ?Norwegian Pancakes Dessert, Norwegian ?? 1 tb melted butter 2/3 cup milk 2 egg yolks 2 egg whites 1/4 cup thick cream 1 ts baking powder 2/4 cup flour Mix flour, baking powder, milk, and egg yolks into nice smooth batter. Add the cream and melted butter. Add the whites of eggs beaten stiff. Fry in 8-12" frying pan. When fried, put on jam of any kind, then fold in four and serve as dessert. █ffµ?Penne a'la Vodka Pasta 4 28 oz-cn Crushed tomatoes 1 cl Garlic, chopped 4 sl Prosciutto 1/4" thick or you use thick slab bacon 1/2 st Butter 1/2 c Heavy cream 1/4 c Vodka 1/2 ts Hot pepper flakes Dash Salt Box Penne or Rigatoni Cut prosciutto or bacon into small pieces. Melt butter and saute proscuitto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. Keep partially covered so that the sauce can reduce. When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over Penne, Rigatoni, or other "shaped" pasta. NOTE: If sauce becomes too thick, add either more cream or some water. █ffµ?Pink Treat Beverage 50 3 (4/5 quart) bottles of rose, chilled (use your favorite inexpensive wine) 1 (6 oz can frozen lemonade concentrate 2 qts raspberry sherbert 1 (4/5 quart) bottle pink champagne or sparkling burgundy Ice Pour into a punch bowl the rose (or your favorite wine), and lemonade concentrate. Stir in raspberry sherbet. Mix thoroughly. Pour in sparkling wine. Add ice and serve immediately. █ffµ?Plums With Honey Dessert, Norwegian 6 to 8 plums depending on size 2 cups orange-spice tea or your choice Honey Pecan halves Vanilla ice cream Kornmo Kjeks or Graham crakers Place plums into boiling tea. Remove from heat and let stand 1 hour. Remove skins. Pour honey into heavy-bottomed pan and heat on low; add plums and turn until all sides are covered. When ready to serve, add pecans. Serve with ice cream and crackers. █ffµ?Pumpkin Cheesecake Dessert 12 1 1/2 cups crushed zwieback 3 tablespoons sugar 1/4 cup butter, melted 2 8-ounce packages cream cheese, softened 1 cup canned pumpkin 3/4 cup sugar 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspon ground nutmeg 1/4 teaspoon salt 4 eggs 1 cup light cream 1 cup dairy sour cream 2 tablespoons sugar 1/2 teaspoon vanilla For crust, combine crushed zwieback, 3 tablespoons sugar, and melted butter. Press into bottom and 2 inches up sides of 9-inch springform pan. Bake in a 325 oven for 5 minutes. For filling, in a large mixer bowl combine the softened cream cheese, pumpkin, the 3/4 cup sugar, the 1 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt. Beat till blended. Add eggs, beating with electric mixer on low speed just till blended. DO NOT OVERBEAT. Stir in the light cream. Turn into crust-lined pan. Bake in a 325 oven for 50 minutes. Combine the sour cream, the 2 tablespoons sugar and the 1/2 teaspoon vanilla; spread over cheesecake. Bake 5 minutes more. Chill. █ffµ?Rice Cream With Strawberry Sauce Dessert, Pudding, Rice, Norwegian, Ethnic 10 1 lb Rice, White - small grain 3 cups Water 4 cups Milk 1 tsp Salt 2 cups Cream, Heavy 4 Tbsp Sugar 2 tsp Vanilla 2 cups Preserves, Strawberry 1 cup Water 1 Tbsp Lemon Juice Cook rice with 3 cups water and salt for 15 minutes, covered. Add milk and cook 30 more minutes or until rice is tender and mixture is thick. Chill rice in refrigerator. Whip cream with sugar and vanilla. Gently fold whipped cream into chilled rice. Place in individual serving dishes, if desired. Also, if desired, you may place fresh, sliced strawberries on each dish. Place preserves, remaining water, and lemon juice in blender or food processor. Mix until blended. Serve over or with rice cream. █ffµ?Roast Meat Loaf Beef, Main dish 8 2 lb Lean Ground Beef 1 Egg; Large 1/2 c Milk 1/2 ts Thyme 1/2 c Catsup Or Chili Sauce 1/2 c Onion; Chopped, 1 Md 1/2 c Oats; Quick-Cooking 1 1/2 ts Salt 1/4 ts Pepper 1 tb Parsley; Snipped 2 tb Brown Sugar; Packed Heat the oven to 350 degrees F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1 1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes. Then slice and serve on a heated platter. NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan. VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas. █ffµ?Rommergrot Dahl (Norwegian Cream Porridge) Porridge, Norwegian 4-6 1 stick (1/2 cup) unsalted butter 3/4 cup all purpose flour 4 cups milk 1/4 cup granulated sugar 1/2 tsp. salt brown sugar and cinnamon as accompaniments, if desired In a saucepan melt the stick of butter over moderate heat, stir in the flour, and cook the roux, whisking, for 3 minutes. Stir in the milk, scalded, in a stream, the granulated sugar, and the salt and cook the mixture, whisking, for 6 to 8 minutes, or until it is thickened and smooth. Serve the rommegrot with the additional butter, the brown sugar, and the cinnamon. █ffµ?Spaghetti Alla Marinara Pasta 4 4 Cloves Garlic, Halved 2 tb Pure Vegetable Oil 28 oz Can Tomatoes, drained 1/2 ts Oregano 1 1/4 ts Salt 1/4 ts Pepper 8 oz Spaghetti 3 tb Chopped Parsley If fry pan, saute garlic in oil until lightly brown. Remove garlic from pan. Add tomatoes, oregano, salt and pepper. Simmer 20-25 minutes or until sauce thickens. Prepare spaghetti in large amount of boiling water. Drain. Pour prepared sauce over cooked spaghetti arranged on serving platter. Sprinkle with chopped parsley. █ffµ?Steak with Blue Cheese Sauce Beef, Main dish 4 8 oz Blue cheese, crumbled 1 cl Garlic, finely chopped 2 T Dry white wine Dash Ground red pepper 2 T Margarine or butter 4 sm New York strip or rib eye Steaks, 1-inch think (approx. 2lb) 1/4 C Water Spring Snipped Parsley Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted. Keep warm. Heat margarine in 12-inch skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side. Sprinkle with pepper. Remove from skillet and keep warm. Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits. Boil 2 minutes. Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley. NOTE: You can also use Roquefort cheese Now I am definitely starving! Off to the market to see if I can find some nice looking strip steaks. <G> █ffµ?Stuffed Cabbage (Toltott Kapaszta) Hungarian, Cabbage, Beef, Main dish 4 3 lb Cabbage (1 large or 2 small heads) 1 c Tomato sauce (16 oz) 1/4 c Carolina long grain rice 3 tb Bacon fat 2 md Onions, chopped 1 1/4 lb Chopped ground round Salt and Pepper to taste Cut around core of cabbage and drop into boiling water and cook for 5-10 minutes. Lift head out of the water, invert and drain it and when it's cool enough to handle, carefully peel off the outer layers one by one. If inner leaves are still tough, put back into water and boil for a few more minutes. Continue boiling and removing leaves until you have about 15-18 cabbage leaves. In the meantime, saute the onions in bacon fat until they are translucent. Rinse the rice with cold water and drain. When onions are ready, add onions with bacon fat and the raw rice to the chopped meat. Mix well with your hands; add salt and pepper to taste. At this point, some daring cooks will taste the raw mixture to see if it's seasoned enough. My grandmother used to do it but I can't. So use your best judgement as far as how much of each you should use. Now for the fun part. Trim the hard stem of the cabbage leaf to make it more manageable. Place some of the beef mixture into the middle of the leaf, DO NOT OVERSTUFF! Fold the base up, the sides in and roll carefully. Set aside with the seam side down. Save some of the damaged leaves to place on the bottom of the pot. When finished rolling the cabbage, place a few leaves on the bottom of a 3 or 5 qt Dutch oven (preferably a nonstick type). Pour half the tomato sauce in the pot and gently place the stuffed cabbage into the pot putting the larger ones on the bottom. Add remaining tomato sauce and enough water to just cover the cabbage rolls. Cover and cook for 1 1/2 - 2 hours; add more water during cooking if necessary. Taste one of the smaller stuffed cabbages to see if the meat and cabbage are thorougly cooked. Correct the seasonings. Serve with boiled potatoes. This dish is always better the second day. Enjoy! SOURCE: Bobbie Mikes as learned from her Grandmother. Thanks, Grandma. █ffµ?Summer Dessert Dessert, Norwegian 2/3 cup cream, whipped 4 cup kefir milk, yogurt or butter milk Juice of half a small lemon 3 tb honey, mild 1 ts pure vanill extract Almonds Blueberries Lemon slices Crisp cookies Whipe cream. Whisk kefir into whipped cream a little at a time. Add lemon juice, honey and flavoring. Pour into colorful bowl. Keep in freezer about one halfhour before serving time, serve ice cold. Decorate with a few thin lemon slices, and sprinkle chopped almonds on top. █ffµ?Superb Plum Compote Dessert, Norwegian 1 1/2 lb plums 2 1/2 cups water (you may use 1 cup white wine instead of 1 cup water) 3/4 cup raisins 1/4 cup sugar 2 tb potato flour Water Wash plums, remove stems and leaves. Cut in half and pit. Place in sauce pan. Add water, and wine if desired, raisins and sugar to sauce pan. Bring to boil and let simmer until plums are tender. Remove from heat. Mix potato flour with a bit of cold water. Add to plums in a thin stream while carefully stirring constantly. Place souce pan back on stove and bring to a boil while stirring. Remove immediately. Pour into appropriate dessert bowl or individual ones. Sprinkle with a little sugar to prevent film from forming on surface. █ffµ?Sweet Potato Pie Potato, Pie 3-8 1 1/2 lb sweet potatoes 1 cup granulated sugar 12 Tbsp unsalted butter (or use cornoil margarine) 2 eggs 1 tsp vanilla 1/2 tsp nutmeg 1 pie crust, unbaked Boil potatoes until tender (20-30 minutes). Drain and peel. In a blender, put the potatoes, sugar and butter. Mix up a little, then add eggs, vanilla and nutmeg. Blend ingredients together well, until mixture is very smooth. Pour into unbaked pie shell and bake at 375 deg. F for 45-55 minutes until filling is set. █ffµ?Szekely Goulash Hungarian, Main dish, Pork 6 2 lb Pork shoulder; cut into 1" cubes 3 lb Sauerkraut, preferably in plastic package 2 tb Buttermilk 1/2 c Sour Cream 1 c Chopped onions 3 tb Bacon fat 1 1/2 ts Salt 1 1/2 ts Paprika 1/2 ts Caraway seeds, crushed with the back of a spoon 1/2 c Water Boiled potatoes Rinse the sauerkraut and squeeze dry. If it still tastes briny, rinse a second time. Blend the buttermilk into the sour cream and set aside. Cut the meat into 1 inch cubes and pat dry. In a 3-qt flameproof casserole, saute the onions in bacon fat until they turn transparent. Push them to one side and start browning the meat lightly on all sides. Remove the meat to a side dish. Pour the water into the pan and scrape up the juices then stir in the salt, paprika and caraway seeds. Put the meat back into the pan and spread the sauerkraut over it. (If canned sauerkraut is used, add it only after the meat has cooked for 1 hour.) Pour in enough water to barely cover the sauerkraut, put the lid on and simmer 1 1/2 hrs. or until the meat and sauerkraut are tender. Add more water during the cooking period to keep the gulyas barely covered with sauce. When done, remove from the heat and let cool. Mix 2 tbls. of sauce into the sour cream and then slowly stir the mixture back into the pot. Taste and correct the seasonings. Bring back to a simmer. Szeleky gulyas may be served directly from the pot or from a deep bowl. Each person should get a couple of boiled potatoes and a generous helping of meat, sauerkraut and sauce. SOURCE: The Hungarian Cookbook by Susan Derecskey █ffµ?Triple-tier Chocolate Pie Dessert Baked Pastry Shell 3 egg whites 1/2 teasoon vinegar 1/4 teaspoon ground cinnamon 1/2 cup sugar 1/2 of a 16 ounce package marshmallows (about 30) 1 cup milk 1 cup whipping cream 2 squares (2 ounces) unsweetened chocolate, coarsely chopped 1/8 teaspoon salt 1 teaspoon vanilla 1/2 cup chopped walnuts For meringue shells, in a small mixer bowl combine egg whites, vinegar, and cinnamon. Beat with electric mixer on medium speed till soft peaks form. Gradually add sugar. Spread over the bottom and up the sides of baked pastry shell. Bake in a 325 oven for 15 minutes. Remove from oven; cool on wire rack. Meanwhile, for filling heat marshmallows, milk, 1/4 cup of the whipping cream, chocolate, and salt till marshmallows and chocolate are just melted. Stir in vanilla; cool without stirring. Beat remaining whipping cream to soft peaks. Fold the whipped cream and nuts into the chocolate mixture. Chill till the mixture mounds when spooned. Turn into the baked meringue shell. Chill till firm. Cover and chill to store. █ffµ?Turkey Macaroni Salad Main Dish 6 1 c uncooked macaroni 1 c green pepper diced 1/2 c chopped celery 1 tbsp chopped onion 2 c turkey chunks 1/2 c canned green peas (optional) 3/4 c mayonnaise 1/2 tsp salt 1/4 tsp pepper 1 tbsp chopped parsley or (1 tsp parsley flakes) 2 tomatoes cut into 8 wedges 6 lettuce leaves Cook macaroni as directed on package. Drain and rinse in cold water. Mix all ingredients except lettuce leaves, tomato wedges and parsley. Cover and refrigerate. Before serving garnish with parsley and tomato wedges. Serve on salad plates lined with the lettuce leaves. Chicken, tuna and salmon can be substitued in this recipe Mc by Annie Roberts (A.Roberts8 on GEnie) █ffµ?Turkey-Rice Bake Main Dish 6 1 c long grain rice 3 tbsp. margarine 1 can onion soup 1 1/3 cups water 1/2 c. chopped green pepper 1 tbsp. chopped pimento 1/2 c. diced celery 1 c. diced cooked turkey 1 can sliced mushrooms, drained 4 slices processed cheese, halved diagonally In skillet, brown rice in margarine, stirring constantly. Place in casserole add the onion soup, green pepper, pimento, celery, turkey, drained mushrooms and 1 1/3 c of water, mixing well. Bake covered at 350 degrees for 20 to 25 minutes or until rice is cooked. Arrange cheese slices in pinwheel fashion on the casserole. Bake uncovered, until cheese melts. About 290 calories per serving From Todays's All-Purpose Cookbook Gloria Gauthier, F.J. Brennan, H.S., Windsor, Ontario, Canada MC By Annie Roberts (A.ROBERTS8 GEnie) █ffµ?White Fruitcake Dessert 5lb 5 large eggs 1/2 pound butter 1 cup sugar 3 cup flour 3 tsp baking powder 4 cups pecans 1 tsb vanilla extract 1 3/4 pounds crystallized cherries 1 3/4 pounds crystallized pineapple 1 cup grape juice Roll fruits and nuts in one cup of the flour. Cream butter and sugar, add well-beaten eggs. Add flour, baking powder. Stir and add fruits, nuts and flavoring. Mix well and bake in greased deep cake pan lined with brown paper for 30 minutes at 300 degrees F. Turn down to 250 degrees F, and continue baking for 2 1/2 hours. To store pour grape juice over the cakes befor wrapping. I think I would use rum. █
