1992 Cookbook

I hOun at 326', Rcmovo lrorn pan 10 to 15 mlnutor aflor belng taken out ol oven,
tlrua wllh lamon rhorbot or dusl wllh powdered sugar.
Helen Hommart
I t rggr (oom temperature) ORANGE SPONGE CAKE


6 Tbsp. orange juice
I 1r/r c, rlftrd llour r Tbsp. orange peel
tA
Confectioners sugar
trp. ralt
lVr c. rugar
t cup sugar and beat to stiff peaks. Heat oven to 350'. Beat egg yolks for 3 minutes.
Sift flour and resift with salt. Beat egg whites tillfoamy. Gradually beat in %
Don't underbeat. Gradually beat in 1 cup sugar till smooth.
I orange peel. Fold into egg whites. Pour into ungreased tube pan and bake 40 to 50
At low speed, blend flour and orange juice alternately to egg mixture. Add
minutes till cake springs back when touched. lnvert cake over bottle and cool com-
I shake out of pan. Dust with confectioners sugar. fB.s.
pletely. Use knife and with an up and down motion loosen sides. lnvert cake and



SPONGE CAKE
I 6 eggs, separated 1A c. cold water
1% c. sifted cake flour
1 c. sugar
1% tsp. lemon extract
% tsp. baking powder
I % c. additional sugar
% tsp. salt
Beat egg whites with % cup sugar, a tablespoon at a time. Combine egg yolks
with water and flavoring. Blend into sifted dry ingredients. Beat at medium speed,
about 1 minute. Fold egg yolk mixture, dllq al a time, into stiffly beaten egg whites.
I Fold gently until egg white is completely blended. Pour into ungreased 10 inch tube
pan. Bake at 325' for 40 to 45 minutes. lnvert immediately and cool in pan for at
least t hour'
Tamara winter
I cHocoLATE COVERED CHERRTES (OR STRAWBERRIES)


I 8 oz. semi-sweet baking chocolate
30 cherries with stems
Melt chocolate over hot water in double boiler. Remove from heat. Holding
cherries by their stems, dip each into melted chocolate, twirling to coat. Place on an
aluminum foil covered tray and refrigerate for at least an hour.
I Note: Strawberries should be half-dipped. Terry Maggio


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Ittliscol lanoouo



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I MISCELIANEOUS



I 1 doz. eggc CHRISTMAS BREAKFAST

2 c. half & half
1 tsp. dry mustard
1 to 1r/a lb. sausage
t 6 to 8 rllcee bnead Yz to 1 lb. grated cheese
Cube bread and spread on 9x13 inch pan. Brown meat and cover bread.
Spread cheese. Combine remaining ingredients and pour over all (beat slightly). Bake
in 400" oven for 45 minutes.
l May be assembled the night before. Eleanor Dugan


I Serve at room temperature as a condiment or side dish.
HOMEMADE APRICOT CHUTNEY

I 2lz c. (12 oz.) dried apricots, % c. cider vinegar
1 tsp. grcund ginger
chopped coarse
1 large onion, chopped fine
1 Tbsp. freshly grated lemon peel
t 3/. c. orange juice 1 tsp. minced garlic
Vz c. golden raisins
% tsp. cinnamon
fz c. packed brown sugar
% tsp. allspice
Mix all ingredients in a 2 quart saucepan, preferably nonstick. Bring to a boil
t over high heat. Reduce heat to low, cover, and simmer for t hour or until thick, stirring
4 times. Remove from heat. Cool, then pack in clean jars with tighlfitting lids. Keeps
indefinitely in fridge.
t spoons. Assemble as directed in a 3 quart microwave bowl. Cover with lid or vented
Microwave Method: Reduce orange juice to % cup and cider vinegar to 3 table-
plastic wrap. Microwave on HIGH 9 to 11 minutes, stirring once. Uncover; continue
to microwave on HIGH 15 or 20 minutes, stirring 3 times, until thick.
DelVarlqr
T DUMPLINGS
t they rise to surface in about 2 minutes. Drain and mix with margarine and/or your
Boil 3 to 4 quarts of water; mix and drop by spoonfuls. They are done when
favorite sauce. Excellent with Paprikas Chicken.
t 1 tsp, oll 2 eggs

lVr c. flour
% c. milk (or substitute water, they
taste just as good)
1 tap. ealt
Mix dry ingredients. Mix eggs with liquid and add to dry mixture. Mix all to-
gethor. Dlp tablespoon into boiling, salted water (to which you may want to add a few
T drops ol olive or cooking oil). Drop by spoonfuls; they are done almost as soon as
lhe last spoonful has been dropped into the boiling water.
t margarine, butler, or butter substitute if you are counllng calorlss and cholosterol,
Draln and Bervo wlth your favorite Bauce, or eat lust a8 they are, with salt and

I 83

Dorothea E. furler I
\bu can also thln down thlr rcclpo wlth more llquld and drop by rmallcr rpoon.
luls lnto a pot ol any homemade soup lor a real country flavor,
I




FAT-FREE MATZO BALLS
4 eggs 1 tsp. baking powder I
1 c. matzo meal Dash of cinnamon
This amount is for 8 or 9 MaEo Balls.
2 eggs % tsp. baking porrvder I
Yz c. maizo meal Dash of cinnamon
I
This amount is for 4 or 5 MaEo Balls.
Beat whole eggs on highest speed in mixer until eggs are very foamy and fill
a deep bowl. Add matzo meal, a little at a time, and mix with large spoon. After about
half of matzo meal has been added, add baking powder and mix. Add cinnamon and
mix again with spoon. Cover and refrigerate for about 1lz to 2 hours or longer. I
Boil water in a large pot (fill about 3/+ full). Make small matzo balls and keep
hands moist with cold water while forming them and place in pot with boiling water.
cover pot and keep on high flame. watch so it doesn't boil over. Boil, covered, about t
half an hour.
Eleanor Lichtenstein
I



PANCAKES
3 eggs % tsp. salt I
1 tsp. soda 1 Tbsp. sugar
1% c. sifted flour 3 Tbsp. melted butter
1 tsp. baking powder 12ls c. buttermilk t
Beat egg yolks; beat in butter, milk, and soda. Add sifted dry ingredients and
melted butter. Fold in stiffly beaten egg whites. (Do not overstir.)
I
Pat Kefer


I
PANCAKES

These are better than any packaged mix and once you have tried, you will
agree it is just as easy to make these from "scratch" than ever wanting to try a pack-
age variety again. Once you get the feel for the pancakes, you will not even bother I
to measure, you can judge the consistency and thickness of the pancakes your family
prefers. Because I cannot tolerate milk, I use orange juice, but if using milk, it works
better if you use a buttermilk recipe, by adding % teaspoon vinegar to milk to turn it I
into buttermilk before you begin.
I
84

t t reg (or rgg rubrtltuto) I ltp. todt
Prrhert grlddlc or heavy lrylng pan on medlum hlgh heal,

I I o, mllk (or onngc lulcc) Vr tep. baklng coda
t o. llour
1 tap. baklng powder
2 Tbrp. m?flomr (Purltan or
rA
tap. salt
vrgrllblc) oll (or rubctltute
I mall.d rhorlcnlng, only lf you
Fnlrr)
Mlx by stirring; do not overbeat. Best if slightly lumpy and not too well blended.
I bclore dropping onto griddle.
Optional llavoring: fz tsp. vanilla.
Optional additions: Fresh blueberries or grated apple, stirred into mixture just
I when pancakes begin to bubble. Turn and cook 1 to 2 minutes and serve with your
cupfuls (or use soup or gravy ladle). Bake on hot griddle, turning
Drop by
'A
lavorlte syrup, or eat them just as they are for a delicious breakfast. They can also
I double as dessert when served with ice cream or yogurt. Dorothea E. furier


CHEESE AND BACON QUICHE
I 6 oz. pkg. (lrh c.) grated cheese % tsp. salt
3 eggs
Pinch of nutmeg
lla c. light cneam
Pinch of cayenne
I bacon (on top). Bake at 350" for 35 to 40 minutes. Verna Gilmore
Mix all ingredients in a blender; put in 9 inch pie shell. Sprinkle with crumbled

I CHEESE SOUFFLE


t 1 c. grated Cheddar cheese 3 Tbsp. grated onion
1 c. margarine
3 Tbsp. Parmesan cheese
Mix all ingredients together. Place in small baking dish. Bake at 350' for 15
I minutes until golden brown. Florence Landis



FETTUCINE IN CHEESE SAUCE
t Vz stick unsalted butter % c. light cream
8 oz. snow peas
% c. Parmesan cheese
8 sliced mushrooms
% tsP. PePPer
1 lb. cooked fettucine
% c. chopped fresh parsley
Melt butter over low heat. Add peas and mushrooms; cook over low heat for
T about 3 minutes. Add cream to sauce, stirring constantly, until sauce thickens. Add
grated Parmesan cheese, pepper, and parsley. Cook another 2 or 3 minutes. Pour
over cooked fettucine and toss.
T Terry Maggio
I 85

CARBONARA SAUCE t
Large onlon 1 can bccf broth
Bacon 1 can tomato palto
Garllc 1 can tomato aauco
Olive oil Red wlne I
1 lb. chopped meat Salt and pepper
Dice onion and bacon; slice garlic and brown in one tablespoon ol olive oil.
Add chopped meat and brown. Add beef broth, tomato paste, tomato sauce, and rYa t
cup red wine. Salt and pepper to taste. Cook 1Yz hours.
Carol Huck
I
MARINARA SAUCE
(No cholesterol recipe)
This is the best tomato sauce recipe I ever tried. lt is easy and I make several I
quarts and freeze the extras for future easy-to-fix meals. The following recipe calls
for one can of whole ltalian tomatoes, but I make 3 or 4 to set extras aside for another
day.
1 large can whole plum ltalian % tsp. sugar (optional, omit if I
tomatoes (Progresso preferred) diabetic)
2 to 3 cloves garlic, chopped fine* lz lo 1 tsp. dried orlegano, rubbed
1 large grated carrot together to release full flavor t
% tsp. salt
Check plum tomatoes and remove any residue of skin. Cut up plum tomatoes.
Use either a sharp knife on grooved carving board, or chop the tomatoes in a food
processor or blender. You can also squash the tomatoes by hand by pushing them t
through a coarse colander, or mashing them if you wish, doing this in the sink to
avoid splashing. Add the grated carrot and seasoning and cook for 1 to 2 hours.
I simplify my pasta sauce by making it in a covered Corning Ware or Pyrex I
dish in the microwave. I start it off on HIGH heat and then cook it at half-heat forl5
minute intervals, for about an hour. You can also cook it on top of the stove in a
stainless steel pan.
When plum tomatoes are in season, I like to add some fresh tomatoes, peeling, I
and chopping them.
I
Optional: Fresh picked basil, generous amount to taste, or use a small amount
of dried basil to basic sauce.
Serve over your favorite pasta, cooked al dente, and enjoy!
Dorothea E. forier I
" I do not use any oil, but you may wish to brown the garlic slightly in olive oil
or Puritan oil, using oil sparingly.

I

PINEAPPLE STUFFING
1 stick butter or margarine 1 (15 oz.) can crushed pineapple
Y2 c. sugar 6 slices white bread
4 eggs I
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86

I rdd lo mlxtun. Draln I can crurhod plnrapplc and rdcl. Cut up C rllcrl ol whlta
Crlrm I rtlck ol buttrr or mrrgrrlnr, Add Vr cup.ugtr. Bml t rggr wlll rnd
brutl rnd rdd to battor. Bako ln 1r/r quart grcarcd baklng dlrh lor 45 mlnutcr at
I 960', Doublc all ingredients lor more. Joan McKenna


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I INDEX OF RECIPES


APPTTIZIRS. EEVERAOES cAUt.tFtow[]r FRITIERg , , ta
ra
flil.,ot [s NL(]ROS . 0LACK neruis. . ,
r }IEAVTNLY ONIoNS. ll
It
nrrtt v'lt trnrsloL crlEAM.
, . . . , .. I
I i,ll5lli'j'i"l;ll'o,l'1',lu.u . .., : :: i KORIAN SALAD , t0
MOM'S KARTOFFLE KLOSSE
E runuulrLovroETABLES,.,....,..,.., I MUSHROOMS ON ENOLISH MUFFINS
BillltvtlrAsPAllAousRoLLs........... 5 (sPLrT). .,.......... 15
n] uL 0tt.€6ETWISTS, ..........7 SPINACH CASSEROLE .,,,,.., IO
r- cHAt,tNoDtsHMEATBALLS............... 2 STUFFEDARTICHOKES ....,.,., 16
I 3l5b','.3ti"';i:. .: ..: ... ......2 SWISSVEGETABLEMEDLEY ..... Ii
VEGETABLECUTLET.,,,,,,,,.,,
20
'-
cLJunoLL.ups...... ..........3
17
zuccHrNr CASSEROLE. .......,.
conNFi-AKEWINGS. ...........3 VEGETABLES. .......,. 20
CRANTIEHRY PINEAPPLE PUNCH .. . . . . .... 8 ZUCCHINI PIE. CRUSTLESS OUICHE.. .... 20
CREAM CHEESE BALL . . . . . .. .. .. 7 zuccHrNr oulcHE ....,l0
HAMANOONIONDIP ............1
HOT SAUSAGE CHEESE PUFFS ........... 3
..LITTLE
MISS MUFFINS' I
4
ONION CHEESE TART. . . MAIN DISHES
PATE SPREAD 1
PEPPERONIBREAD. .....,,.....7 ANGELA'S CASSEROLE ....,,.., 39
PICKLEDMUSHROOMS ..,,...... 6 ASOPAO PUERTO RICO .. ....... 31
REUBEN CASSEROLE. ........... 3 BABBECUED BRISKET ....,.,... 40
SHRIMP MOUSSE . .. .... 4 BARBECUED PORK CHOPS AND BAKED
"SP|NACH BALLS" . ............. 4 BEANS . .... .. .. . . .. 23
SP|NACH OUTCHE . . . .. .. s BARBECUED SPARERIBS ........ 23
SP|NACH SOUARES ............. 5 BEEF PORCUPTNES ... ......... 30
SWEDISHMEATBALLS. ...,......2 B|GOS-POLTSHSTEW. ......... 23
SWEETAND SOUR MEATBALLS .... ... .... 2 BRISKET CARBONNADE. .,...,.. 40
VEGETABLEAPPETIZER BISOUE.... ....... 6 CALZONE NAPOLETANA STUFFED
VEGETARIAN "CHOPPED LIVER'' . .. . . , .... 1 PlzzA.. ..........., g2
CATALTNACHTCKEN. ............ 31
CAULIFLOWER CASSEROLE ..... 4I
CHICKEN A LA ROMANO .. .. . . .. 31
SOUPS, SAIADS CHICKENCACCTATORA. ......... 29
oARROT SArAD . ...... 12 CHICKEN CORDON BLUE... ..... 32
CHICKEN CUTLETSAND STUFFING,.,..,, 26
CELERY SEED DRESSING............... 11 cHrcKEND|VAN.. .,....90
CRANBERRY FREEZE SALAD . ...........'12 ,,.,,32
CRANBERRYJELLOMOLD. ...... 11 CHICKENGAELIS. ............ 29
cHrcKEN GENOESE
CRANBERRYRING... ........11 CHICKENPAPRIKAS ........... 3'I
CUCUMBER SALAD. . 13 CHTCKENPAPRIKAS ............ 32
DANISH FRUIT SOUP ......... a CHICKENPICATTA. ....,33
ELIZABETH SALAD . . ... ...- ll CHICKEN WITH PROSCIUfiO ANO
FRENCH ONION SOUP ...........9 MUSHROOMS ......, 33
GEORGE'S MANHATTAN CLAM CHICKEN WITH WINESAUCE ............ 28
cHowDER ...........9
.........35
LENTIL AND EVERYTHING BUT THE KITCHEN CHILE BELLENO CASSEROLE............ 36
cHrLrsRELLENOS....
S|NKSOUP ... .....10 CoMPANY STRATA . ............
34
MACARONT SATAD. .......... 13 CREAMY CHICKEN BREASTS ....... .. ., , 27
NO POACH CHICKEN. FOR SA1AD........ 10 CURRIED CHICKEN SAI,AD STUFFEO
POTATOSALAD ........13 SHELLS ............28
POTATO SOUP...... ........ 10 EASY PIZZA RUSTICA. . . .- .. . . .. 37
sArADDRESSING. ...........1l ELEPHANT STEW., ............
"sHRtMPMOLD". .......12 21
TOMATO-RICESOUP. . ......... 10 FLOUNDER WITH LEMON AND CLAM
TUNAANDWHITE BEAN SALAD . ....,,... 14 SAUCE. .... .. .. .... 22
WORLD'S BEST COLE SLAW,. . ......... 12 GRANDMA IVERS PORKANO BEANS ...... 23
.........
HERB-LEMON CHICKEN
28
HOLUPKE. STUFFED CABBAGE ...,,..... 36
HONEYED CHTCKEN .....,...... 30
VEGETABLES HOT CHTCKEN SALAD (CASSEROLE). . . . . .. 29
HUNGARIANGOULASH ......,.,
41
ARTICHOKEPTE. ... ...... ....16 JAMAICAN MEAT PATTIES. ....... 37
MTATAS ESTUFADAS A PORTUGESE . JANET'S SAUERBRATEN ......., 43
PORTUGUESE POTATOES. . . ... 'I5 LENOUADO CON SOLOR OE NUECEO.
"BROCCOLTCASSEROLE" ....... 19 FILLET OF SOLE IN NUT SAUCE...,.... 43
BROCCOLI CASSEROLE SUPREME. . . .. ... 18 LINGUINEWITHSHRIMP ...,.,,. 21
BROCCOLT SUPREME. .. . . ... ... 19 LUAUPORKAMBROSIA ........, 24
CAULIFLOWERBAKE.. .. ...... 15 MARGIE'S HONEYCHICKEN ......,,..,,, 29
89
1855-92

Ml Al l( t^l It ilt,NtJt IIr,tlt v[Nt(]
Ml M( llll^l ( .lll(.1(l N ( .n:,i,1 ll( ll I lil lrul ll n rlilrN(,il (:rt()h[ :;
M()M,ir,nut lililrnt IN ,t,t (,^ililr)t t:nKl I
MU:,:,t l:itN (inilr r{. :,1 (:nl:; t()N(it,t li ',n
Nl w ()ill I nNl; (iiltrKt N ont ()t I (:ilt I r;t (nKl
()KloBt nl Ilit l;n(,1;n(it ?4 (;t{t t :;L (:AKt lnr
ovlN tlt I I tlun(iuNt)Y. 40 olr[ t,1;t ()AKt_ I i'r
OVI N ULI I- SILW lJ9 CIILLSI- ()\Kl.. "LASY'' l;tr I
f,AtiIY CHIOKEN AND SHI]IMP '?7 cHtLSL COFtt-L BnAtt) .. Ll
PLIII LCT I'OT ROAST,..., 42 C]IOCOLATEALMONDI]AIIK,...,, ',tI
PORK CHOP CASSEROLE 25 CHOCOLATE CHIPCOOKILS .. . . 5'r
PORK CHOPS WITH APPLES AND cHocoLATE COVEnED CHEttt{hS (O1r
SAUERKRAUT 25 STRAWBERRTES). . . . ul
PORK ROAST WITH TANGY SAUCE. .. .. . . . 26 CHOCOTAIE ECLAIRS ...,, . l5 I
OUICKLASAGNA...,., 35 CHOCOLATE MOUSSE (;4
QUICKLASAGNA...... 35 CHRISTMAS DAY TREAI. . . . 55
REUBEN BRUNCH CASSEROLE. 24 COFFEE CAKE. .. t3
SAUERBRATEN 41 COVERED APPLE CAKE 69
SHRIMP AND GANNELUNI BEAN SALAD, . . . 22 CRUMB CAKE 74 I
SHRIMP AND RICE SUPREME 2? DEVIUSDELIGHT...... 74
SHRTMP SCAMPT (FOR TWO) . . 21 EASY BBEAD PUDDING 60
SLOPPY JOES, . . 41 FAVTCRITE BROWNIES 53
SORRENTOPIE.... 38 FORGET ME COOKIES 56
37 FBOZEN CHOCOIATE MOUSSE CAKE .... . 76
SPIDINE . STUFFED VEAL . . I
SUNNY DAY CHICKEN. 28 GRAHAM CRACKER CAKE . . 75
VEAL PICCOTA. 37 GREEN GRAPE PIE....... - 75
VEAL WITH MARSALA OR SCALOPPINE ALLA HOT FRUIT COMPOTE 62
MARSALA. 36 IMPOSSIBLEPIE.... 76
IRISH CHRISTMAS PLUM PUDDING. . . . . .. . 64
IRISH TEA CAKE . . 76 t
JELLO DELIGHT 62
BREADS, ROLLS KOURABIEDES . GREEK COOKIES 56
LACE COOKIES 57
49
BLUEBERRY MUFFINS .. . . . LAUREN AND KRISTEN'S
HOMEMADEBREAD....... 45 BUTTERHORNS
HONEY BRAN MUFFINS 50 54 I
45 LEMON MARSHMALLOW DESSERT. . . . .. .. 62
INTERESTING BISCUITS... .. . . . 74
IRISH SODA BREAD . 46 LIGHT COFFEE CAKE . . 63
LIME JELLO MOLD . .
IRISH SODA BREAD . 46 LOUKOUMADES - GREEK HONEY
IRISH SODA BREAD . 46
BALLS. . 56
ITALIAN EASTER SAUSAGE BREAD. . . . . . . . 47 MARBLE CHEESECAKE 67 I
ITALIAN SAUSAGE.PEPPER BREAD.. . . . . .. 47 MERINGUES. "OVERNIGHT COOKIES'' ... . 57
MATZOH KUGEL (PASSOVEB). . . . . 4A MINI CHEESECAKES.... 67
MONKEY BREAD....... 48 MOLASSES SUGAR COOKIES ... .........
OATMEALMUFFINS...-- 50 57
5l NANAS OATMEAL COOKIES. 57
PARMESAN POPOVERS . -
PUMPKINBREAD.....-. 49 NEWORLEANS BREAD PUDDING..... .... 61 t
PUMPKIN NUT BREAD ... 49 NOODLE PUDDING 61
RAISIN.APPLE BRAN MUFFINS 50 NOODLE PUDDING 61
NUT ROLL 77
OIL PASTRY, 79
OMELET, EX CATHEDRA 58
DESSERTS ONE, TVI,O, THREE, FOUR CAKE . . 77 I
ORANGE KISS-ME CAKE. . .
AMBROSIA. 59 ORANGE SPONGE CAKE . . 81
ANISE COOKIES 53 PINEAPPLE CHEESECAKE PIE... ......... 67
ANNIE'S NEVER FOIL CHEESE CAKE .. .... 64 POUND CAKE 78
APPLE BREAO PUDDING WITH CARAMEL POUND CAKE 79 t
60 OUICK AND EASY NUTTY CHEESE
SAUCT .
APPLE CAKE 69 BARS .. 54
APPLE CAKE 68 RASPBERRY LINZER TARTS. 58
APPLE CRISP. 70 RECIPE FOR FRIENDSHIP 68
APPLE-CRUMB CAKE ,. 69 RICE PUDDING 63 t
70 RICE PUDDING 63
APPLESAUCE CAKE . ,
APRICOT BRANDY POUND CAKE. 78 RICE PUDDING (NO EGGS) 63
60 RICOTTA CHEESECAKE 68
APRICOT MOLD. .
AT'I RACTIVE DIFT DfSSERT m RUGELAH COOKIES 58
..AUNT
MADELINES'' CHOCOLATE RUMCAKE 80
CAKE .. RUSSIAN NLTT CAKE BO I
MNANA CAKE. . . 7'l 7-UP CAKE 80
MNANA NUT CAKE 71 SO-EASY PEACH COBBLER.. . . . . 7a
BLUEBERRY BUCKLE. 7'l SPONGE CAKE ., Il
I
BLUEBERRY POPPY SEED BRUNCH SWEDISH APPLE PIE 71
CAKE .. 72 WALKING STICKS . 59
I
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I vntoY c^ll $lr{ lol'Y ttcDr , cHittrM^lettAxFAtt ,...,..,..83
.,..,,.. 13
ouMPLtNOt
l^llRrrMAlJoIALLE,.,......
84
FEnUCTNE lt{ CHIE8E 8AUCE........... 8s
trSclLtlNrout
HOMEMAOC APRICOTCHUTNEY ......... 83
I oARnoNAnA TAUCE . ..,85 MAHTNAnA SAUCE . .......,... 84
.... 86
PANCAXtS
,. 86
PANCAKES.
........... 84
oHEElt ANo TACON OUrCHe., .. .., ... E5
PINEAPPLE STUFFINCI . . .. .. .. . . 86
OHIETI IOUFFLE
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