Margie's Recipes

Ingredients

• ¼ cupminced onion
• 1 tablespoonminced parsley
• ¼ cupminced celery
• ¼ cupvegetable oil or olive oil
• 2 tablespoonswhite vinegar
• ½ tablespoonsalt
• 1 tablespoonprepared mustard (less)
• Crisp lettuce

Method

1. Combine onion, parsley, celery, oil, vinegar, salt, mustard and horseradish.
2. Pour over shrimp. Cover, chill several hours.
3. Serve with tooth picks.

Ingredients

• 2medium ripe avocados
• 2 tablespoonlemon juice
• ½ tspsalt
• ¼ tsppepper
• 1 cupsour cream
• ½ cupmayo
• 1 packagetaco seasoning mix
• 2 cansplain or jalapeno bean dip
• 1 largeonion or bunch scallions - 1 cup
• 3 mediumtomatoes cored and chopped - 2 cups
• 2 3½ cansolives drained and cut
• ½ cupcheddar cheese shredded
• Round tortilla chips

Method

1. Peel and mash avocado.
2. Mix with lemon juice. Salt and pepper.
3. Combine sour cream, mayo and taco seasoning.
4. Spread bean dip on platter.
5. Top with avocado then sour cream mixture.
6. Sprinkle with onion, tomato and olive and top with cheese.

Ingredients

• ½ lb (8 oz)Maryland regular crabmeat
• 8 oz pkgcream cheese, softened
• ½ cupsour cream
• 2 tablespoonssalad dressing (Miracle Whip or mayonnaise)
• 1 tablespoonlemon juice
• 1¼ tspWorcestershire sauce
• ½ teaspoondry mustard
• Pinchgarlic salt
• About 1 tablespoonmilk
• ¼ cupcheddar cheese, grated
• Paprika, for garnish

Method

1. Remove cartilage from crabmeat.
2. In large bowl mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard, garlic and salt until smooth.
3. Add enough milk to make mixture creamy.
4. Stir in 2 tablespoons of the grated cheese.
5. Fold crabmeat into cream cheese mixture.
6. Pour into greased 1 quart casserole dish.
7. Top with remaining cheese.
8. Bake at 325º until mixture is bubbly and browned on top, about 30 minutes.
9. Serve with crackers - makes about 4 cups.

Method

1. The best way to make the "real" broth is to use a large kosher stewing chicken! They are tough so they have a strong flavor and can be simmered for a long time and still be good for chicken salad or for cutting up for the soup.
2. Cover it with water (about a quart) in large soup pan. You need 1 bunch of carrots, 3 onions, package of celery with lots of leaves, parsnips, Italian parsley, dill, ginger, and about 1 T of sugar, salt and white pepper to taste. - Divide the veggies into three parts. Add one third and when it gets soft, remove with slotted spoon and add more. You can add it all at once but you get better flavor by this method and you can keep the last bunch crispier and let it stay in the soup (cut up)
3. The amounts go by how much you want to make so you have to experiment. If it is for a crowd you may need more than one chicken. I use backs, necks or wings and sometimes another small chicken (cut up) in addition to the stewing chicken.
4. Simmer the soup on a very low light for about an hour. The chicken should be soft. Then taste, and remember, the longer it sits the better the flavor so it definitely should be done at least one day before and can be frozen for weeks (It actually improves from freezing)
5. But first remove the chicken and veggies and chill. This enables you to get all the fat off the top. Then put the stuff back and chill again or freeze. When it cools in the refrigerator, it should be like a gel.

Ingredients

• 3 tblsppareve margarine or rendered chicken fat
• 2 largeonions, chopped
• 2carrots, peeled and chopped into ½ inch pieces
• 3 largeleeks, cleaned and chopped, white part only
• ½ cupcelery root, peeled and chopped into ½ inch pieces
• 1 smallturnip, peeled and chopped into ½ inch pieces
• 1 smallrutabaga, peeled and chopped into ½ inch pieces
• 1 small headgreen cabbage, cored and shredded
• 11 cupschicken broth
• 3peppercorns
• 1 tspdried thyme
• 1 tspdried basil
• Salt and pepper to taste
• 2tomatoes, seeded and chopped
• Matzoh balls

Method

1. Melt margarine or chicken fat in a large soup pot.
2. Add vegetables and sauté, stirring for 15 minutes or until soft.
3. Add chicken broth, peppercorns, thyme, and basil.
4. Cover, bring to a boil, reduce heat, and simmer for 2 hours, stirring occasionally.
5. Strain reserving vegetables.
6. Add as many reserved vegetables to broth as desired.
7. May be refrigerated up to 5 days.
8. May be frozen.
9. Before serving, reheat and season to taste.
10. Add chopped tomatoes and matzoh balls and cook until heated through.

Ingredients

• Soup meat (3 lbs) or turkey necks
• Water to cover
• 1shredded cabbage
• 1onion
• 1garlic
• 1 small cantomato sauce
• ¼ to ½ cupbrown sugar
• Juice of 2 lemons
• Carrots - optional

Method

1. Simmer meat in water about 1 hour.
2. Chill and remove fat (overnight).
3. Add all ingredients and simmer for approximately 1 hour.

Ingredients

• Olive oil
• 1 largeonion, diced
• 3 clovesgarlic
• 1 tspgr. cumin
• 1 tsp.gr. coriander
• 1 tsp.gr. Fennel
• 3 mediumcarrots, diced
• ½ cupchopped dried apricots
• 1.5 cupred lentils
• 7 cupsstock, broth, water
• salt and pepper
• 2 tblcrème fraiche or sour cream
• parsley
• red pepper flakes
• dash of lemon juice
• add ginger, celery if desired

Method

1. Saute onions until soft. Add garlic spices.
2. Add carrots, apricots (and celery if desired).
3. Cook for 5 minutes.
4. Add lentils and broth.
5. Cook until lentils are soft.
6. Blend with an immersion blender or in a mixer.
7. Serve with sour cream and parsley.

Ingredients

• 1 lb.brown lentils
• extra virgin olive oil
• 3-6 clovesgarlic, chopped
• 3-4 Tfresh peeled ginger root, diced or grated
• 3-4carrots, peeled and diced
• 3 2/3 cupwater
• 6 cupschicken or vegetable stock
• Fine sea salt to taste
• Freshly grated pepper to taste
• Dashes of balsamic vinegar to taste

Method

1. Put lentils into a colander, rinse thoroughly and set aside.
2. In a 6-8 quart or larger heavy pot, warm the olive oil over medium heat.
3. Add the chopped onion, garlic, and ginger and sauté until transparent.
4. Add 2/3 cups of the water and the diced carrots and simmer a minute.
5. Stir in the rinsed lentils. Add the stock and remaining 3 cups of water.
6. Partly cover and simmer over a low flame stirring often for 30 to 40 minutes until the lentils are cooked and the soup has the consistency of porridge.
7. Remove from heat and let cool. Stir in salt and pepper and dashes of balsamic vinegar to taste. I like it cold!

Ingredients

• 3leeks
• 4potatoes, quartered
• ¼ cupbutter
• ½ cupmilk
• ½ cuplight cream
• 1 qt.water or chicken stock
• 2 tablespoonschopped celery and shallots
• 1/8 teaspooncelery seed
• parsley to garnish
• Fennel ?

Method

1. Peel and quarter the potatoes.
2. Prepare the leeks by removing the green portions, reserving for another use if desired.
3. Cut down the center lengthwise and wash thoroughly.
4. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes.
5. Add 1 quart of water or chicken stock, ½ teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes.
6. Remove potatoes and leeks to a small bowl.
7. Using a potato masher, mash to a puree and return the puree to the cooking water.
8. Stir in the milk, cream, and remaining butter and reheat one minute if needed.
9. Season to taste with salt and pepper.
10. Garnish with parsley and croutons.

Ingredients

• 1 lbcarrots
• 1 lbparsnips
• 1sweet potato
• 1butternut squash

Method

1. Cut up and roll sweet potato in olive oil. Bake 20 minutes until soft.
2. Purée in 2 boxes chicken or veggie broth.

Ingredients

• 4 tablespoonbutter
• 2 cuponions
• 4 tspcurry
• 3 cupschicken stock
• 2 mediumbutternut squash
• 2apples
• 1 cupapple juice

Method

1. Sauté butter and onions until clear.
2. Simmer ingredients until soft.
3. Purée ingredients.
4. Serve with cashews, raisins and sour cream.

Ingredients

• 6ripe tomatoes, peeled and chopped
• 1purple onion, finely chopped
• 1cucumber, peeled, seeded, chopped
• 1sweet red bell pepper (or green) seeded and chopped
• 2 stalkscelery, chopped
• 1-2 tablespoonschopped fresh parsley
• 2 tablespoonschopped fresh chives
• 1 clovegarlic, minced
• ¼ cupred wine vinegar
• ¼ cupolive oil
• 2 tablespoonsfreshly squeezed lemon juice
• 2 teaspoonssugar
• Salt and fresh ground pepper to taste
• 6 or more dropsof Tabasco sauce
• 1 tspWorcestershire
• 4 cupstomato juice

Method

1. Combine all ingredients.
2. Blend slightly, to desired consistency.
3. Place in non-metal, non-reactive storage container.
4. Cover tightly and refrigerate overnight allowing flavors to blend

Ingredients

• 2 tablespoonvegetable oil
• 3 tablespoonwhite wine vinegar
• 2 tablespoonsugar
• 1 (3 oz) pkgchicken flavored ramen noodles, crushed, seasoning packet reserved
• ½ tspsalt
• ½ tspground black pepper
• 2 tablespoonsesame seeds
• 1/4 cupsliced almonds
• ½ med headcabbage, shredded
• 5green onions, chopped

Method

1. Preheat oven to 350º.
2. In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
3. Place sesame seeds and almonds in a single layer on a medium baking sheet.
4. Bake in the preheated oven 10 minutes, or until lightly brown.
5. In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles.
6. Pour dressing over the cabbage, and toss to coat evenly.
7. Top with toasted sesame seeds and almonds.

Ingredients

• ½ cupslivered almonds
• 4 cupschopped cooked chicken
• 2 cupssliced celery
• ¼ cupchopped onion
• ¼ cupchopped pimiento, drained
• 1 (4.5 oz) jarsliced mushrooms, drained
• 1 8 oz cansliced water chestnuts, drained
• ½ tspsalt
• ½ tsppepper
• 2 cups (8 oz)shredded cheddar cheese
• 1 cupmayonnaise
• ½ cupsour cream
• 3 tblsplemon juice
• 1 cupcrushed potato chips
• 1 cuprefrigerated shredded parmesan cheese

Method

1. Bake slivered almonds in a shallow pan at 350 degrees for 5 to 10 minutes or until toasted.
2. Stir together almonds, chicken and next 7 ingredients in a large bowl. Stir together 1 cup cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture.
3. Spoon into a lightly greased 13x9 inch baking dish.
4. Sprinkle with remaining 1 cup cheddar cheese, potato chip crumbs, and parmesan cheese.
5. Bake at 350 for 30 minutes or until thoroughly heated.

Ingredients

• Sliced cooked turkey
• 2 boxesfrozen broccoli
• 1 canmushroom soup
• 1 canevaporated milk
• 6 slicesmozzarella cheese
• 1 canFrench fried onion rings

Method

1. Layer and bake uncovered at 350 degrees for 45 minutes.

Ingredients

• 3 lbsveal shanks (or lamb)
• 3-4 tblspextra virgin olive oil
• 2 tblspbutter
• 1red onion, coarsely chopped
• ½green bell pepper, coarsely chopped
• ½red bell pepper, coarsely chopped
• 3carrots, peeled and coarsely chopped
• 1 large stalkcelery, coarsely chopped
• 5-6 clovesgarlic, thinly sliced
• 1/3 cupMarsala wine (or dry sherry)
• 1/3 cupbrandy
• 1 tblspbalsamic vinegar
• 2 tblsptomato paste
• 1 sprigrosemary
• 4 sprigsthyme
• 2bay leaves
• 2 cupschicken broth (veal or beef stock can be substituted)
• GREMOLATA:
• 2 tblspchopped Italian parsley
• 1 clovegarlic, minced
• ½ tspgrated lemon peel
• 1 tblsplemon juice

Method

1. Mix in a bowl and reserve to sprinkle over individual servings.
2. In a large skillet or Dutch oven with a tight fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is done, remove shanks to a bowl to be added back in later.
3. In the same pan, reduce heat to low and add 2 T olive oil and butter. Add the onions, peppers, carrots, celery and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, for about 10 minutes. This will allow the vegetables to release their juices.
4. Add the Marsala or sherry and the brandy, also the balsamic vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.
5. Make a "bouquet garni" out of the rosemary, thyme and bay leaves. (Wrap them in cheese cloth and tie with cooking twine). Add this to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken, veal or beef stock. Stir both in well to mix with vegetables.
6. When broth is boiling, reduce heat to low again and cover. Cook for about 1-1½ hours. Veal should be "falling off the bone" tender after an hour or less. Lamb or beef might take a full hour and a half to reach maximum tenderness. Falling off the bone is probably not going to happen with lamb or beef, but the meat should be very tasty and quite tender.
7. Garnish with gremolata, and serve the osso buco with the above-mentioned risotto, or with creamy mashed potatoes.

Ingredients

• 2frozen ducks about 3½ pounds each
• 1 teaspoonchopped garlic
• 1 large canfrozen orange juice
• 1 jarcurrant jelly

Method

1. Mix garlic, orange juice and jelly together and heat until melted.
2. Put duck in a roasting pan on a rack and bake uncovered on 350 degrees until crispy but not entirely done.
3. All the fat should be in the bottom of the roasting pan under the rack.
4. Let cool and cut into quarters or eighths.
5. Place the pieces in the roasting pan and cover with sauce made of orange juice and jelly.
6. Bake slowly basting occasionally with the sauce for approximately 30 minutes.

Ingredients

• 1 lbcrab meat
• ½ cupbread crumbs
• ¼ cupmelted butter
• ¼ cupminced onion
• ¼ cupminced celery
• 1egg, beaten
• 2 tablespoonsWorcestershire
• ¼ tsp.cayenne
• 2 tablespoonsmayo

Method

1. In a bowl combine the crab meat, bread crumbs, melted butter, onion, celery, egg, mayo, Worcestershire, cayenne.
2. Form into cakes and chill, covered in waxed paper for 30 minutes.
3. Saute over moderate heat in butter (or olive oil) until golden brown. Drain and serve.

Ingredients

• 4 tablespoonsbutter
• ½ poundfresh shrimp, boiled, shelled and chopped
• ½ poundlump crabmeat
• 6lasagna noodles
• 1 mediumonion, finely chopped
• ½ poundfresh mushrooms, thinly sliced
• 1 tablespoonfresh lemon juice
• Salt and freshly ground black pepper to taste
• 3 largeeggs, beaten
• 2 cupshalf and half
• ¼ cupfreshly grated parmesan cheese
• ¾ cupshredded mozzarella cheese

Method

1. Preheat oven to 350 degrees. Butter a shallow 2-quart casserole with 1 tablespoon butter.
2. Combine shrimp and crab in a large mixing bowl, and toss well.
3. Heat a large pot of salted water to boiling and cook the noodles according to the package directions, until just tender. Drain and set aside.
4. Melt remaining 3 tablespoons butter in a large skillet, add onion and mushrooms and cook, stirring until softened, about 5 minutes. Add onion mixture and lemon juice to the seafood. Season with salt and pepper and toss again.
5. Combine eggs, half and half and Parmesan in another large bowl and stir until well blended. Add about 2/3 of the egg mixture to the seafood mixture and stir again to mix well.
6. Spread about a third of the seafood mixture over the bottom of the prepared casserole. Cover with 2 of the noodles, then spread another third of the mixture over the noodles, cover with 2 more noodles, and spread the remaining mixture over the top. Cover with the last 2 noodles, pour the remaining egg mixture over the noodles and sprinkle the mozzarella evenly over the top. Bake on the center oven rack until bubbly and golden, about 35 minutes. Let stand 10 minutes before serving.

Ingredients

• 1 packageonion soup mix
• 1 canwhole cranberry sauce
• 8 oz.bottle Russian dressing

Method

1. Mix together and pour over cut up chicken in 9 x 12 oven proof dish.
2. Bake uncovered at 350 degrees for about 1 hour.
3. Serve over rice.

Ingredients

• 2 lbsbeef cubes
• 2 tablespoonbutter
• 2 tablespoonsherry
• 24 smallwhite onions
• 12 largemushrooms quartered
• 1 tsptomato paste
• 1 tspmeat glaze (fruit)
• 3 tspflour
• 1 cupbeef consommé
• 1 cupred wine
• Salt
• Pepper
• (bouquet garni thyme, bay leaf, marg)
• 2 tspparsley
• Garlic, orange peel, nutmeg - optional

Method

1. Brown meat.
2. Pour on warm sherry.
3. Put in casserole dish
4. Salt lightly.
5. Sauté onion, mushroom.
6. Stir in meat glaze, tomato paste, flour.
7. Add consommé and wine stirring to full boil.
8. Season and pour over meat.
9. Add parsley and bouquet garni
10. Bake at 250º for 3 hours.

Ingredients

• 1 16 oztomato sauce
• 1 ½ cupswater
• juice of 1 lemon
• ¼ cupbrown sugar
• ½ cupraisins
• 1 headof cabbage
• 2 lbsground beef
• ½ cupuncooked rice
• salt and pepper
• 1egg
• 1 med.onion grated
• 4 tablespoonsketchup
• cranberry jellied sauce
• ½ cupfresh cranberry
• apple

Method

1. Mix cranberry sauce, tomato sauce, water, lemon, sugar in sauce pan.
2. Boil. Add raisins and fresh cranberries and diced apple. Simmer.
3. In bowl, mix meat, rice, salt, pepper, egg, onion, water and ketchup and blend.
4. Line casserole with leaves - 1 or 2 tablespoons
5. Fold like envelope top, bottom and sides, seam side down.
6. Simmer 2 hours covered in 300 degree oven. ½ hr

Ingredients

• Beef cubes
• Tomato paste
• ½ pt.brandy or sherry
• Consommé
• Small onions
• Peas
• Tomatoes
• Parsley flakes

Method

1. Brown beef cubes and onion.
2. Add tomato paste and ½ pint of brandy and consommé.
3. Simmer until tender
4. You may add small onions, peas and cover with quartered tomatoes and parsley flakes.
5. Serve over buttered noodles with caraway seeds.

Ingredients

• ½ lbprocessed cheese
• ½ stickbutter
• 1 cancrabmeat
• 1egg yolk
• 1 tablespoonWorcestershire
• Garlic to taste
• Mushrooms (optional)

Method

1. Melt butter, add cheese until soft.
2. Add everything else.
3. Spread on muffins and bake or broil until brown and bubbly.

Method

1. Buy single cut (first cut)-about 4 to 6 lbs. --- You need a roaster with a tight cover.
2. First cut up about five onions and caramelize in oil by simmering SLOWLY till nice and brown but not black. You can do this in the roaster or in a separate frying pan. Put in about 5 cloves of garlic toward the end.
3. Make a mixture of flour (about 4 or 5 Tbsp) cloves and ginger -Approx. two T each and pound into the meat. You should not be able to know the seasonings -just the aroma-- Then sear it quickly in roaster over very high heat till brown (Only about five minutes)-Cover with the onion and garlic mixture. Then mix one bottle of Heinz chili sauce with two bottles of water (the sauce bottle) and one cup of wine or beer. (optional), 1 T Br. Sugar(also optional)
4. The liquid should be about an inch high or half way up the brisket.
5. Cover and cook in oven at low temperature - 325 degrees for about two hours. Then test with fork for tenderness.. It should go through easily and don't worry - you can not overcook it.
6. When tender remove the meat from the pan , wrap in foil and cool in fridge before slicing.
7. Pour the gravy into the dish that you will use for serving it (usually a 9x13 pan) , cover and refrigerate so that the fat comes to the top. Better the second day.
8. Skim the fat off the gravy.. Let the meat sit out for a while -then slice thinly ACROSS the grain, You should not see the lines of the grain at all. - Lay the slices into the gravy and voila-you are already !
9. You can refrigerate or freeze and then reheat about 40 minutes before serving. -You can't miss!

Ingredients

• 1 cupdry red wine
• ¾ cupsoy
• 4 largegarlic cloves
• ½ cupchopped fresh mint
• 2 tablespoonfresh rosemary
• 1 tablespoonblack pepper
• 4-5 lbslamb

Method

1. Marinate over night - turning.
2. Grill 20 minutes each side basting frequently.

Ingredients

• 3 lbslamb cubes
• ¼ cupsflour
• 2garlic cloves, minced
• 4 largeonions, sliced
• ¾ cupbutter
• 4 smallapples - pared and chopped
• 4 tablespooncurry powder
• 4 tablespoonbrown sugar
• 4 tablespoonraisins
• 2 tablespoonWorcestershire sauce
• 2lemons, sliced
• 4 tablespoonshredded coconut
• ¾ cupchopped walnuts
• ½ tspgrated lime peel
• 1 tablespoonsalt

Method

1. Roll meat in flour.
2. Sauté garlic and onion in butter in large skillet for five minutes.
3. Add meat and sauté for 10 minutes.
4. Add apples and curry powder.
5. Simmer 5 minutes, stirring occasionally.
6. Add remaining ingredients and 2 cups of water.
7. Bring to a boil, reduce heat, cover and simmer for one hour.

Ingredients

• 3 lbsground beef
• 3eggs
• 1minced onion
• 4 clovesgarlic
• Salt, pepper and oregano to taste
• Ice water
• You can add grated carrots if you like

Method

1. Mix first 5 ingredients before adding beef. In other words, put beef into liquid.
2. Combine gently with hands.
3. Shape into loaf. Cover with mustard and Rokeach tomato sauce.
4. Bake 1 hour at 350 degrees uncovered.

Ingredients

• 4 lbbottom round
• Salt
• Pepper
• ½ cupcognac
• 2 cupbeef stock
• 3 cupchianti or full body red wine

Method

1. Brown 4 lb bottom round in butter and olive oil.
2. Salt and pepper.
3. Pour cognac and flame. Pour juice. Simmer covered 3 hours.
4. Cool and shred.

Ingredients

• 2½cubed chicken
• 1 headgarlic minced
• ¼ cuporegano
• ½ cupred wine vinegar
• ½ cupolive oil
• 1 cuppitted prunes - apricots
• ½ cuppitted green olives
• ½ cupcapers w/juice
• 6bay leaves
• 1 cupbrown sugar
• 1 cupwhite wine
• ¼ cupparsley

Method

1. Combine all but last three ingredients. Marinate overnight.
2. Sprinkle wine, parsley and sugar on top.
3. Bake uncovered at 350 degrees for 35 minutes or until chicken is tender. If you use dark meat (boneless, skinless thighs) you bake it for 45 minutes to 1 hour. I prefer it because the chicken stays moist longer.

Ingredients

• 3 lbsveal stew meat
• 2 tablespoonsolive oil
• 1 cupminced yellow onions
• Salt, pepper
• 2 tablespoonflour
• 2 cupsdry white wine or vermouth
• 1 lbfirm ripe tomatoes peeled, seeded, juiced, chopped or canned
• 2 tablespoonsbasil or tarragon
• ½ tspthyme
• 3 striporange peel ½ inch or bottled ground peel
• 2 clovesminced garlic
• ½ lbfresh mushrooms
• ½ tablespoonscornstarch mixed with water
• 3 tablespoonscognac

Method

1. Brown meat. Remove to casserole with salt and pepper and flour.
2. Brown onions. Add wine. Pour on meat.
3. Stir tomatoes - seasonings in casserole.
4. Cook 1¼ hours. Add mushrooms.
5. Remove orange peel.

Ingredients

• 2 ½ - 3 lbsflounder or white fish
• Onions
• Celery
• Peppers
• Tomato
• Sour cream
• Butter or oleo
• Potato - sliced thin

Method

1. Grease a 9x13 pan.
2. Layer potato over the whole thing.
3. Salt and pepper.
4. Then place unsalted fish on top of this in pieces.
5. Cover fish with sautéed vegetables.
6. Cover with sour cream.
7. Dot with butter.
8. Bake uncovered at 350º for almost an hour.
9. Sour cream should be brown and liquid dissolved.

Ingredients

• 3 lbsboneless chopped breasts cut (4 pieces to breast)
• 2/3 cupsoy
• 1/3 cuphoney
• ¾ tspground ginger
• 3 tablespoondry sherry
• ½ cupsalad oil
• 1 clovegarlic minced
• ½ cupsliced green onion

Method

1. Combine honey, ginger, sherry, oil, garlic and onion.
2. Pour over chicken.
3. Cover and refrigerate for at least 4 hours or overnight, turning frequently.
4. Roll chicken on kebabs and broil in oven or grill.
5. Baste while cooking and reserve marinade.
6. Melt ¼ cup butter or oil.
7. Add 2 large thinly sliced onions and sauté until soft and golden.
8. Before serving add 2-4 tablespoons of leftover marinade into the onion mixture.
9. Pour over each serving of chicken.

Ingredients

• 1 bagcranberries
• 2granny smith apples peeled
• 1 bagfrozen raspberries
• ½ to ¾ cuporange marmalade

Method

1. Mix above ingredients in a food processor.

Ingredients

• 1long squash
• 1onion
• 1green pepper
• 1tomato
• 1 ½ tablespoonOleo or margarine
• 1 ½ tablespoonvinegar
• 2 tspsugar
• 1 cupwater
• ½ cupsour cream
• ½ cupwater

Method

1. Peel squash.
2. Cut in half crosswise (first) then each half lengthwise.
3. Scoop seeds out with a spoon.
4. Grate squash into a bowl and let stand 10 minutes.
5. Sauté 1 minced onion, 1 green pepper, 1 tomato (cut up) in 1½ tablespoons oleo. Add 1½ tablespoon vinegar, 2 teaspoons sugar. Lightly squeeze out squash and add 1 cup water.
6. Boil for 10-15 minutes.
7. Mix ½ cup sour cream and ½ cup water and add before serving.
8. Let it just come to a boil.

Ingredients

• 4 largesweet potatoes cut in 1" cubes
• 1 mediumbutternut squash cut in 1" cubes
• 2 largeapples, sliced thinly
• 4-5carrots, sliced
• 1 lbassorted dried fruit (prunes, apricots, peaches)
• ¾ cuporange juice
• ¼ cuphoney
• ¼ cupbrown sugar, packed
• 1 tspcinnamon
• ½ tspginger
• ¼ tspnutmeg

Method

1. Combine all ingredients and place in greased 2-qt baking dish or 9x13 pan.
2. Cover tightly and bake at 375º for 1 ½ hours, until vegetables are tender and fruit is soft and squishy.
3. Stir before serving.

Ingredients

• 16 or 12 oz. packagewide noodles cooked according to directions and size
• one pintsour cream
• one largecottage cheese
• 3/4 cupsugar (sometimes I use half white and half brown)
• 4eggs -- beaten
• canned peaches (medium) cut up---without juice (Sometimes I put a few Table spoons)

Method

1. Mix all together --put in 9 x 13 pan -- sprinkle cinnamon on top and bake at 350 for 45 minutes to an hour till light brown.

Ingredients

• 8matzos and water
• 6eggs - beat with 1 tsp salt
• 1 cupsugar
• ½ cupmelted margarine
• 2 tspcinnamon
• 1 cupgolden raisins
• 4 largegrated apples

Method

1. Break matzos into pieces and soak in water until soft. Drain but don't squeeze.
2. Beat eggs with 1 tsp salt
3. Add sugar, margarine and cinnamon to eggs.
4. Add to matzo mixture.
5. Stir in 1 cup raisins (golden, soaked for 15 minutes in a little water) and 4 large grated apples.
6. Turn into baking dish, dot with additional margarine, and bake at 350º for 45 minutes.

Ingredients

• Six largeRusset potatoes (must be Russet)--peeled
• 1 1/2 largeonion
• 2beaten eggs
• 1/2 tsp.baking powder
• 1 1/2 tspsalt ( or to taste)
• 3 Tbs.flour--- ( more if needed)
• white pepper (optional)
• Corn or Canola oil --enough to go half way up the skillet

Method

1. Grate onion and potatoes but put onions in the bowl first. It stops the mixture from getting brown. Place mixture in colander or sieve and press repeatedly to get out as much water as possible. The moisture makes them soggy.
2. Add all the other ingredients mixing well.
3. Heat oil and drop tablespoons of mixture in hot bubbling oil-- Fry for 4 minutes till underside is brown -Then turn and fry 4 more minutes. --Have a paper towel lined cookie sheet ready to put them on to drain for a minute or two.
4. Adjust heat and remove brown bits as needed.
5. Serve with applesauce and sour cream.

Ingredients

• 2 cupsall-purpose flour
• 1 tspbaking soda
• ¼ tspsalt
• ½ cupbutter
• ¾ cupbrown sugar
• 2eggs, beaten
• 2 1/3 cupsmashed overripe bananas

Method

1. Preheat oven to 350 degrees.
2. Lightly grease a 9x5 inch loaf pan.
3. In a large bowl, combine flour, baking soda and salt.
4. In a separate bowl, cream together butter and brown sugar.
5. Stir in eggs and mashed bananas until well blended.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Pour batter into prepared loaf pan.
8. Bake in preheated oven for 60 to 65 minutes until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Ingredients

• 6eggs
• 2 cupsmilk
• 1 cuplemon yogurt
• ¼ cupsugar
• 8stale white bread slices, or 8 ounces French bread, cut into ½ inch cubes
• 2 cupsfresh or thawed frozen blueberries, preferably fresh
• One 8 ounce packagecream cheese, cut into ½ inch cubes
• 1 cup eachstrawberries and blueberries, optional
• One 8 ounce containerfrozen whipped topping, optional

Method

1. Whisk the eggs in a large bowl until well beaten.
2. Add the milk, yogurt and sugar; mix well.
3. Add the bread cubes and toss gently to coat completely.
4. Add the cubed cream cheese and 2 cups blueberries and toss gently to blend.
5. Grease 13x9 inch glass baking pan with vegetable oil.
6. Pour the egg mixture into the pan, cover with plastic wrap, and refrigerate at least 1 hour or overnight.
7. Preheat the oven to 350 degrees.
8. Remove the plastic wrap and bake 50 to 55 minutes, until a knife inserted in the center comes out clean.
9. Remove from the oven and let stand 15 minutes.
10. Garnish with strawberries, blueberries, and whipped topping if desired.

Ingredients

• 6egg yolks
• 3 cupsflour
• ½ teaspoonsalt
• 2 teaspoonssugar
• 1 ½ cupsmilk
• 1 ½ cupsclub soda
• 1 teaspoonvanilla
• Oleo for frying

Method

1. Mix the above ingredients (except Oleo) well. Beat until smooth until consistency of heavy cream. Fry in crepe pan on both sides.
2. Fill with jelly or cottage cheese mixture.

Ingredients

• 2 pkgfrozen blintzes
• 1½ ptssour cream
• 6eggs
• 1 tspvanilla extract
• ½ cuporange juice
• ½ cupsugar
• Cinnamon

Method

1. Mix together the sour cream, sugar, vanilla, orange juice and eggs.
2. In a large baking pan melt 1 stick of butter/margarine.
3. Put in frozen blintzes and coat with the melted butter.
4. Arrange blintzes in pan.
5. Pour sauce into pan and bake for 40 minutes at 350º.

Ingredients

• ¼ lbbutter or margarine, softened
• 2 tspbaking powder
• 1 cupwhite flour
• 1/3 cupsugar
• 6eggs
• 1½ cupsour cream
• ½ cuporange juice
• Blintz Filling:
• 8 oz.cream cheese, cut up
• 1 pintsmall curd cottage cheese (2 cups)
• 1 tablespoonsugar
• 1 tspvanilla
• 2egg yolks
• Blueberry syrup
• 15 oz canblueberries in light syrup
• ½ cuplight corn syrup
• ½ tsplemon juice
• Dashcinnamon
• 1 tablespooncornstarch
• 1 tablespooncold water
• Dashsalt

Method

1. In a blender or large bowl, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended.
2. Pour half the batter into prepared baking dish.
3. Prepare Blintz Filling by mixing all ingredients in a food processor until blended (it should be lumpy).
4. Drop filling by heaping spoonfuls over batter in baking dish.
5. With a knife, spread filling evenly; it will mix slightly with the batter.
6. Pour remaining batter over filling.
7. Preheat oven to 350º.
8. Butter a 9x13 baking dish.
9. Unbaked soufflé may be covered and refrigerated several hours or overnight until ready to use.
10. Before baking, bring to room temperature.
11. Bake uncovered 50-60 minutes or until puffed and golden.
12. Serve immediately with sour cream and blueberry syrup or assorted jams.

Ingredients

• 10eggs
• ½ cupflour
• 1 tspbaking powder
• Salt
• 1 lbcottage cheese
• 1 lbMonterey Jack cheese
• Chopped bacon (cooked), broccoli, mushrooms, zucchini

Method

1. Mix and pour beaten eggs over sautéed veggies.
2. Pour melted ½ cup butter on top.
3. Bake at 400º for 15 minutes. Reduce heat to 350º for 35-40 minutes.

Ingredients

• ½ lb.butter
• Dash of salt
• 2 cupsflour (I don't sift)
• ½ pt.sour cream
• Yolk of one egg (save white for later)
• 1 cupsugar
• 3 tsp.cinnamon
• Raisins
• Chopped pecans

Method

1. Mix butter, salt, flour, sour cream and egg yolk.
2. Wrap in wax paper and put in refrigerator over night.
3. Mix sugar and cinnamon.
4. Sprinkle on board when you roll the dough - otherwise it sticks.
5. Cut dough into 6 pieces then roll each piece into a circle of sorts.
6. Beat egg white and brush the surface.
7. Cut into 8ths. Roll each piece from outside in. Point is on the top. Don't worry about perfect circles.
8. Fill with raisins and chopped pecans or walnuts and roll up.
9. Then shape into crescents.
10. Bake about 30 minutes in a 350º.

Ingredients

• 1/2 lbbutter
• ½ lbflour (2 cups plus 2 tablespoons)
• ¼ lbsugar (about 5 tablespoons)
• 4egg yolks
• 1 tspvanilla
• ½ tspalmond flavoring

Method

1. Work butter and flour together until it crumbles.
2. Add the rest of the ingredients.
3. Form a ball and refrigerate for easier handling.
4. Cut in half and roll ¼ inch.
5. Cut with small cookie cutter.
6. Bake in moderate oven.
7. While still hot put 2 bottom sides together with any kind of preserve.

Ingredients

• 2-3 lbsapples
• 1 cupflour
• 1 cupbrown sugar
• ½ teaspoonsalt
• ½ teaspoonnutmeg
• ½ teaspooncinnamon
• ¼ lb.butter or margarine

Method

1. Peel, core and slice apples and place in a pie plate or pyrex dish.
2. Work shortening into dry ingredients until they are like corn meal.
3. Pat mixture on apples.
4. Bake 1 hour at 350º.
5. Serve cool with ice cream or whip cream.

Ingredients

• 9egg yolks
• 9 tablespoonssugar
• 1 ½ tablespoonscocoa
• 3 teaspoonscoffee grinds
• 1 teaspoonvanilla
• 14 tablespoonsground walnuts
• 1 ½ tablespoonsbread crumbs
• Filling
• Boil down 1 ½ cups strong coffee to 1 cup
• 5 tablespoonssugar
• 1 tablespoonflour
• 5yolks
• 6 ozsweet butter

Method

1. Mix egg yolks and sugar well for 15 minutes.
2. Add cocoa unsweetened, moistened fresh coffee grinds, vanilla.
3. Fold in 14 tablespoons very fine ground walnuts alternating with 9 stiffly beaten whites.
4. Sprinkle in bread crumbs.
5. Pour into 2 round cake pans (with loosening cutter).
6. Bake 350 for 30-35 minutes.
7. Let stand.
8. Release the cake from the pan with the loosener and place on a serving dish upside down.
9. Remove the other cake layer onto wax paper.
10. Ice sides and top with coffee mixture.
11. To make the icing, boil down 1 ½ cups strong coffee to 1 cup. Chill the coffee. Combine sugar and eggs. Add flour, yolks, sweet butter. When the above ingredients thicken, slowly add the chilled coffee and stir on low heat until the mixture thickens and you can see the bottom of the pan. Refrigerate.

Ingredients

• 2 cupssifted flour
• 2 tspbaking powder
• ½ tspsalt
• ¾ cupsugar
• ¼ cupbutter
• 1egg
• ½ cupmilk
• Topping
• ½ cupsugar
• 1/3 cupflour
• 1 tspcinnamon
• ¼ cupbutter

Method

1. Cream ¾ cup sugar, ¼ cup butter and 1 egg. Add dry ingredients alternately with ½ cup milk.
2. Pour mixture into an 8" square pan.
3. Mix topping ingredients and crumble over cake mixture.
4. Bake at 375º for 45 minutes.

Ingredients

• ½ lbbutter
• 1 cupbrown sugar
• 1egg yolk
• 1 tspvanilla
• 2 cupssifted flour
• 1 packagechocolate bits melted

Method

1. Cream butter, brown sugar, egg yolk, vanilla and flour.
2. Grease cookie sheet and bake at 325º for 15 minutes.
3. Melt chocolate. Spread hot and melted chocolate.
4. Sprinkle with nuts
5. Cool. Cut into squares

Ingredients

• 2 ½ cupspowdered sugar
• 3 heaping tablespoonscocoa
• ¾ stickssweet butter
• Level tspinstant coffee
• ¼ cuphot milk (must be hot enough to dissolve butter)

Method

1. Pour milk over all and beat by hand until smooth.
2. Add 1 tsp vanilla while beating.

Ingredients

• Graham cracker crust
• 1 #2 cancherry pie filling mix
• 1½ 8 oz pkgsoft cream cheese
• 2eggs
• ½ cupgranulated sugar
• ½ tspvanilla
• 1 cupsour cream
• Nutmeg

Method

1. Heat oven to 425º.
2. Turn cherry mix into crust.
3. Bake 10 minutes.
4. With mixer, beat cream cheese, eggs, sugar and vanilla until smooth and creamy.
5. Reduce oven to 350º. Spoon cheese mixture over top of cherries.
6. Bake 30 minutes.
7. Cool.
8. Spread sour cream over top of cooled pie. Sprinkle with nutmeg.
9. Refrigerate until served.

Ingredients

• ½ cupbutter
• ½ cupbrown sugar
• 1 cupflour
• 1egg white
• Chopped nuts

Method

1. Cream butter, brown sugar and flour.
2. Form small balls.
3. Roll in egg white and chopped nuts.
4. Bake 2 minutes at 350º.
5. Take out and press hole with finger.
6. Bake 7 more minutes.
7. Fill with colored icing or raspberry or apricot jam.

Ingredients

• 1 pkgangel food cake mix (bake according to directions)
• 1 16 ozcool whip
• 1 pkgplain gelatin
• 1 cupsugar
• 1 cuporange juice
• 1 canwell drained crushed pineapple

Method

1. Dissolve gelatin in 4 T cold water. Mix well. Add 1 cup boiling water and mix.
2. Add 1 cup orange juice and sugar. Mix boiling water and sugar first till sugar dissolves.
3. Add 1 can drained pineapple and refrigerate until congealed, not firm, just so you can mix half of the cool whip into gelatin.
4. Line 9 x 13 pan with wax paper. Pour approx. 1 cup of mixture on wax paper.
5. Break half of cake into small pieces.
6. Put on top of mixture. Pour other half of mixture. Save some for the top.
7. Break the other half of cake over mixture and finish rest of mix over that.
8. Cover. Refrigerate overnite. Unmold on square tray. Take off wax paper. Ice with rest of cool whip. Garnish with whatever you want.

Ingredients

• 2 cupssugar (scant)
• ½ cupoil (Mazola)
• 4eggs
• 4 cupflour
• 2 tspbaking powder
• 2 tspbaking soda
• 1 tspsalt
• 1 cupstrong coffee
• 1 cuphoney
• 2 tablespoonwhiskey
• Rind of lemon or orange grated
• ½ cupchopped nuts, candied fruit or raisins (optional)

Method

1. Cream sugar, oil, eggs.
2. Add dry ingredients.
3. Add coffee and honey.
4. Grease 9x13 pan.
5. Line with wax paper.
6. Bake at 350º for 50 minutes.
7. Decorate with almonds.
8. Cool (but not too long).
9. Dump while a little warm.

Ingredients

• 4 cupsblueberries
• ½juice of a lemon
• ½ tablespoonscinnamon
• 1 cupsugar
• 6 tablespoonbutter
• 2 cupsflour
• 2 tspbaking powder
• 1 tspsalt
• 1 cupmilk

Method

1. Put berries in 8x12 pan.
2. Sprinkle with lemon juice and cinnamon
3. Cream butter with sugar.
4. Add dry ingredients alternating with milk.
5. Spread batter over berries.
6. Mix ¾ cup sugar with 1 tablespoon cornstarch.
7. Sprinkle on batter.
8. Pour 1 cup boiling water over everything.
9. Bake at 375º for 50 minutes.

Ingredients

• Crust
• 1 cupgraham crackers
• ½ cupchopped walnuts
• ¼ cupbrown sugar
• 6 tablespoonmelted butter
• ½ tspallspice
• Filling
• 1 canpumpkin
• ½ lb.cream cheese
• 3eggs
• ¾ cupsugar
• 1 tspcinnamon
• ½ tspginger
• ¼ tspcloves
• Topping
• 1 ½ cupsour cream
• ¼ cupsugar
• 2 tspvanilla

Method

1. Crust - whir graham crackers, chopped walnuts, brown sugar, melted butter and allspice in blender.
2. Pat into a 9" or bigger pie plate.
3. Filling - Mix pumpkin, cream cheese, eggs and sugar, cinnamon, ginger and cloves together. Bake at 350º for 45 minutes.
4. Topping - Let pie cool. Mix and Top with sour cream, sugar and vanilla. Bake at 450º for 7 minutes until firm.

Ingredients

• ½ cupshortening
• ½ cuppeanut butter
• ½ cupwhite sugar
• ½ cupbrown sugar
• 1 ¾ cupflour
• 1 tspbaking soda
• ½ teaspoonsalt
• 1unbeaten egg
• 2 tablespoonmilk
• 1 tspvanilla
• Hershey kisses

Method

1. Cream together shortening, peanut butter, white and brown sugar.
2. Sift together flour, baking soda and salt. Add egg, milk and vanilla to sifted ingredients.
3. Combine the two mixtures.
4. Roll into ball. Roll dough balls in sugar.
5. Bake on an ungreased pan at 375º for 8 minutes.
6. Take out of oven and add a Hershey kiss in center until it cracks.
7. Put back in oven for 1½ to 2 minutes.
8. Be careful as very soft.

Ingredients

• 1 cupbutter (2 sticks) or oleo
• 1 cupbrown sugar
• 3whole matzo
• 12 oz.chocolate chips
• Sliced almonds (optional)

Method

1. Line 10 x 15 jelly roll pan with foil dull side up and grease the foil (very important!)
2. Put matzo on the pan, breaking up the third piece to fill in.
3. Heat brown sugar with butter until well dissolved.
4. Pour over the matzo and put into 350 oven until bubbly (about 10 minutes).
5. Then dump chocolate chips on it and spread carefully with the back of a tablespoon until it's all covered.
6. Put into refrigerator to cool.
7. Take out and cut into pieces.

Ingredients

• ¼ lboleo
• 1 cupsugar
• 2eggs
• 1 tspbaking powder
• 2 cupflour
• 1 tspvanilla
• 1 cupsour cream
• 1 tspsoda (scant)

Method

1. Cream oleo, sugar, eggs, etc. Add chocolate bits to batter if desired.
2. Top with cinnamon, sugar, nuts.
3. Place in a tube pan and bake at 375º for 40 minutes.

Ingredients

• 5 cupspeeled and sliced apples
• 1 cupuncooked oatmeal
• ½ cupbrown sugar
• ½ cupmelted butter or margarine
• 1/3 cupflour

Method

1. Preheat oven to 375º.
2. Put apples in an 8-inch square pan.
3. Combine the rest of the ingredients, mixing until crumbly.
4. Sprinkle on top of apples.
5. Bake 30-45 minutes until apples are tender.

Ingredients

• 6½ tablespoonsbutter - let stand to soften
• 5½ tablespoonsshortening
• ¼ tspsalt
• ½ pintsour cream
• 2 cupsflour

Method

1. 6½ tablespoons butter - let stand to soften
2. Cream with: 5½ tablespoons shortening
3. Add: ¼ tsp salt
4. Then add: ½ pint sour cream
5. Gradually add: 2 cups flour
6. If it's too sticky add more flour until you can handle it. Knead slightly.
7. Wrap dough in wax paper and refrigerate overnight.
8. Tear off the amount you need as you need it.
9. When you roll it out, flour the board heavily (rolling pin too) and work with it gradually, making the circle larger as you go along until it's a good 1 inch and ½ larger than the pie plate.
10. After you make the pie (fluting edges, etc., glaze with egg white and then sprinkle lightly all over with sugar. People will think you're so smart!
11. Bake pie at 450º for about 5-10 minutes then turn down to 350º or whatever you like.

Ingredients

• 5 ozsemi sweet chocolate melted
• 5 ozsugar
• 5 ozsweet butter
• 5 ozground walnuts
• 5eggs separated
• 2 ozsemi sweet chocolate melted for glaze (or more if desired)

Method

1. Beat egg whites slowly adding ½ of the sugar.
2. Beat until stiff and fold in the ground walnuts.
3. Beat egg yolks and the rest of the sugar until light and fluffy.
4. Add butter and the 5 oz. of chocolate beating until smooth.
5. With fork, fold in egg whites.
6. Put in a greased 8 or 9" spring form pan.
7. Bake at 350º for 40 minutes.
8. When cool, glaze with the rest of the chocolate.
9. If the top falls in, glaze side and top with nuts when ready to serve.