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Thank You.¸¸¸Appetizers¸Japanese Egg Rolls¸1/4 pound halibut or sole
5 tablespoons sugar
6 eggs
4 tablespoons clam juice
2 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon salt
2 tablespoons oil
¸Chop the fish into a fine paste; stir in the sugar. Beat the eggs, clam juice, soy sauce, sherry, and salt together. Blend in the fish.
Heat a little oil in a 7 in. skillet; pour a thin layer of the mixture into it. Fry lightly until browned on both sides. Turn out onto a napkin and roll up like a jelly roll. Let it stand for 5 minutes. Repeat with balance of mixture. Remove from napkin and slice into 1-inch thick slices¸By Myra Waldo.¸6 - 10¸Desserts¸Frozen Chocolate Mousse¸4 ounces unsweetened chocolate
1 cup (1/2 lb.) butter
2 cups sifted powdered sugar
4 eggs
2 teaspoon vanilla
3/4 teaspoon peppermint extract
1/3 cup toasted chopped or sliced almonds¸In a pan heat the unswetened choclate and the butter until melted; pour into a bleander container. Gradually add sifted powered sugar, whriling until well blended; stop motor and scrape sides as needed. Add the eggs vanilla, and peppermint; whirl until fluffy.
Arrange about 15 paper baking cups in muffin cups. Spoon in the choclate mixture. Sprinkle evenly with almonds. Freeze until frim¸By: D.J. NT¸15¸Desserts¸Mary's Cheese Cake¸1 lb cream cheese
1 lb cottage cheese
1 1/2 c. sugar
4 eggs
1 tps vanilla
3 tbsp flour
3 tbsp cornstarch
1/2 lb. melted butter
1 pint sour cream
1 1/2 tsp. lemmon juice
¸Add sugar slowly to the cream cheese. Then add the eggs, vanilla, and lemon juice. Beat. Next add flour and cornstarch. Mix. Add the melted butter then sour cream. Use a spring foampan. Bake at 325° for one hour leave the cake in the oven for two hours after turning of heat¸This recipe was written by Mary and it is very good.¸1 Cake¸Desserts¸Nut and Coconut Pie Shells¸Nut Pie Shell:
1 c. grnd. almonds or other nuts
2 T. sugar
1 T. butter
Coconut Pie Shell:
1 c. coconut
2 T. butter
¸Nut Pie Shell
Mix nuts, butter and sugar; form into a pie shell. Toast in a mordate oven or serve raw. Cool before cooling.
Coconut Pie Shell
Mix butter and coconut, pack into an 8 inch pie pan. Bake in a 350° oven until edges brown. Cool before filling¸For all you pie makers: I found the 2 recipes here in the family cookbook and they are very easy to make.¸?¸Desserts¸Snowballs¸2 cups flour
1/4 cup sugar
1 cup butter (2 cubes), creamed
2 cup silvered almounds
Ungreased pan¸Combine the ingredients. Form the dough into balls. Bake at 300° for 45 minutes. Roll in powered sugar¸From Nana.
¸¸Entrees¸Artichoke Wedges¸1 jar (6 oz.) marinated artichoke hearts
4 eggs
1/4 teaspoon flour
1/2 teaspoon baking powder
1/4 teaspoon pepper
1 cup (8 oz.) ricotta cheese
2 1/2 cups (about 10 oz) shredded jack cheese¸Lift artichokes from marinade; reserve marinade. Cut the artichokes into 1/2 inch pieces and set aside.
In a large bowl, combine the eggs, marinade, flour, baking soda, and pepper. Mix with a rotary beater until blended. Stir in ricotta cheese, 2 cups of the jack cheese, and the artichoke pieces.
Pour mixture into a well-greased 9-inch round cake pan. Sprinkle cheese on top.
Bake in a 350° oven until the top is lightly browned and center feels frim when gently touched, about 40 minutes. Cool to room temperature and cut into wedges. Serve, or cover and chill (as long as overnight) to serve cold¸By: Carmela M. Meely, Walnut Creek, Calif NT¸14appetizer/6main¸Entrees¸Capellini With Tomato Pesto¸1/3 cup pine nuts
6 ounce can tomato paste
1/2 cup minced fresh parsley
1/4 cup finely chopped fresh basil or 2 teaspoons dried
1/2 cup olive oil
1/2 cup grated Parmesan cheese
2 garlic cloves, pressed or minced
1/2 teaspon salt
Freshly ground black pepper to taste
1 pound capellini or vericelli or spaghettini¸1. Lightly toast the pine nuts in a 350°F. oven until golden, about 5 minutes.
2. To make the sauce, combine the pine nuts with all the remaining ingredents except the pasta in a meduim bowl. (This step may be compleated up to 24 hours in advance, covered, and chilled. Bring to room temperature before mixing it with the pasta.)
3. Bring a 6-quart pot of water to a boil. Add the pasta and cook until al dente. Before draining the pasta, beat 2 tablespoons of boiling pasta water into the sauce and toss quickly. Serve immediately¸From the book "Quick Vegetarian Pleasures" pg 116 "100% wonderfuly tasty" -- Owen Prater¸4¸Entrees¸Ratatouille¸2 tb. olive oil
1tsp. dry basil
2 garlic cloves, crushed
1/2 tsp. oregono
1/2 tsp. thyme
2 tb. chopped fresh parsely
1 onion, halved and thinly sliced
2 med. bell peppers, coarsely chopped
4 large tomatos, cut into 1/4 inch slices
3 small to medium zuccini¸In a 4 quart pot, heat oil. Add garlic and onions and cook untill soft, about 7 minutes. Add eggplant and stir until coated with oil. Add peppers and stir in well. Cover pot and cook over med. heat for 10 min. stirring occasionally. Add tomatoes, zuccini, and hearbs and mix well. Cover and cook over low heat, about 15 - 20 minutes, or until eggplant is tender¸This recipe can not be BEAT!¸4 - 6¸Entrees¸Rice Cassarole¸2 cups brown rice, cooked
2 beaten eggs
Cooked vegetables
Cheese chuncks
tomatos, sliced (optional)¸Mix together, put in a lightly buttered baking dish, sliced tomatos or cheese on top, bake at 350° for 30 minutes¸I like this a lot, that is when I was young.¸4¸Snacks¸Spiced Nuts¸3/4 cup sugar
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 egg white
2 tablespoons water
1 cup walnuts
1 cup pecans
1 cup almonds
colander
cookie sheet (small amount of shorting to greese cookie sheet)¸1. Preheat oven to 275° F.
2. Grease cookie sheet or cover with aluminum foil.
3. Mix together sugar, salt, and spices in a large mixing bowl.
4. Separate egg white from yolk.
5. Beat egg white with a fork until foamy.
6. Add egg white and water to mixture. Stir
7. Add nuts, a few at a time. Stir until coated.
8. Remove coated nuts with slotted spoon and drain throughly in colander.
9. Place drained nuts on cookie sheet.
10. Bake 45 minutes, until golden and crusty.
11. Place in tightly sealed container when done¸This recipe is written by: Margery Curler. The recipe is taken form the Jan. 1993 issue of Cricket.¸?¸Soups¸Pasta e Fagoli¸1 lb. sm. white beans
3 peeled garlic cloves
1 bay leaf
2 tsp. salt
3 Tt olive oil
14 oz. can of tomato pieces
1 bunch of fresh spinach leaves (vinced)
1/2 C. chopped celery
3/4 C. chopped parsley
cooked pasta¸Cover white beans w/ water. Cover pot tightly & bring to a boil. Turn off heat. Leave covered for 2 hours. Add 3 pealed garlic cloves, 1 bay leaf, 2 tsp. salt, 3 T. olive oil. Simmer slowly (2-3 hours, until the beans are soft). Remove garlic cloves. Add tomato pieces fresh spinach leaves, chopped celery, and parsley. Simmer 30 min. Run about 1/2 of mixture (including all of the spinach leaves ). through food processor or blender to make thick broth. Return to pot. Simmer together for another 15 min. Season with salt & pepper. Serve over cooked pasta with grated parmesan cheese¸This recipe is our secert family recipe! The recipe was written by Ron Prater.¸8¸
